Recipes

Post your favorite recipes here! I’d like to keep these to ethnic or traditional recipes (at least at first) because it’s a blog and I’m unable to categorize them - they’ll just have to be posted in comments. Eventually I could rework the page with categories after enough have been posted. For the time being:

1. Please state what ethnic type of recipe you’re posting, as well as if it’s a regional dish (i.e. North Indian vs. South Indian, or even further if it’s a traditional Punjabi dish vs. another state/culture like Telegu).

2. Please let us know if there’s any personal background associated with your dish (i.e. this is a dish our family makes every year for Christmas/Diwali/Chinese New Year, etc. Or, my grandma taught me to make this…)

3. Please indicate the spicy/hotness factor with your dish: Not spicy/bland, Mild, Medium, Hot/Very spicy, This will burn the taste buds off your tongue and scorch the earth with your breath. If you know you have a high tolerance for spicy foods, make sure to consider that when labeling. I’ve been literally burned by foods MIL deemed “not spicy” because the woman could eat raw hot peppers and not break a sweat. However, my little German tongue grew up thinking German dumplings were very flavorful.

If you have any other suggestions for making the recipes more helpful/useful, let me know! Let’s eat!

Responses

1. This is a Punjabi, north Indian dish
2. This is the first Indian dish I cooked for my man and I did two practice runs before making it for him!
3. I would say it’s Medium spicy.

CHICKEN VINDALOO!!! REALLY YUMMY!

Ingredients:

3 cups chopped onions
1 1/2 cups chopped seeded tomatoes (about 4 medium)
2 1/2 tablespoons distilled white vinegar
1 large garlic clove, chopped
1 teaspoon minced peeled fresh ginger
1 teaspoon tomato paste
1 teaspoon garam masala*
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon (or more) cayenne pepper
2 tablespoons vegetable oil
6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 1/2 cups low-salt chicken broth or water

Preparation:

Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.

*A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.

By: NeoKalypso on February 6, 2008
at 2:18 am

This is simple home food that my boyfriend cooks all the time. I don’t know if it’s “traditional” Gujarati or not… probably not really. But it’s quick & delicious.

1. Take 2 cups of basmati rice & cook them. (I make this much so I can have leftovers - it’ll probably feed like 4 people.)

2. chop an onion.

3. heat some oil in a big pan (a wok works well). Put in about a half tablespoon each of mustard seeds & cumin seeds (I just kinda grab little handfuls). let them get sputtery, then put in the onions. If you want, here you can add a chopped hot pepper.

4. add the rice. stir it around until the spices are mixed well.

5. add some turmeric. Maybe another half tablespoon. you might need more or less depending on if your spices are old. If you didn’t add a hot pepper before, add lal mirch powder to taste (other kinds of chili powder taste different). You can still add this anyway, but if you didn’t put in the pepper it’s mandatory.

6. stir the rice until the spices are all mixed in well. if you want you can scramble an egg or two in there, too.

7. eat it with plain yogurt on top. The yogurt is crucial. It’s so good.

By: KC.galaxie on February 6, 2008
at 5:13 am

I forgot to mention that it is also delicious to throw in something green with spicy fried rice: frozen peas, cut-up broccoli, chopped cilanro, whatever.

By: KC.galaxie on February 6, 2008
at 11:09 pm

So THAT is how to make fried rice. I LOVE fried rice, esp chicken fried rice galaxie. If I don’t want to make it spicy, what do I need to leave out? the pepper?

NK, your dish sounds very similar to a type of chicken stew my mom makes. So far the only difference I see is that my mom doesn’t add marsala, coriander, paprika and ginger. I should get her to add some of those spices to her stuff sometime then..well except coriander..allergy!

By: ara0062 on February 7, 2008
at 1:02 am

Also, the masala, I know that the grocery store Kroger carries it, because I used to have to stock those products LOL

By: ara0062 on February 7, 2008
at 1:05 am

You need a little bit of pepper, or it won’t taste quite right. Plus, when you eat it with yogurt, the yogurt makes it milder.

But lal mirch is just a particular kind of hot red pepper, ground up. It has a special kind of hotness which is why I mentioned it in particular.

Oh! And I forgot salt! You will of course need salt.

By: KC.galaxie on February 8, 2008
at 9:25 pm

It sounds so much like Chinese fried rice (with the scrambled egg, etc) - just instead of the tumeric and specific spices Ang uses soy sauce, etc. The only thing you absolutely never see in Chinese food is dairy of any kind. No wonder they’re lactose intolerant. lol No yogurt, cheese, milk, nothing.

By: chineseambassador on February 8, 2008
at 9:33 pm

Now I am going to tell you how to make spicy fried potatoes. These you can eat plain, or you can fill a dosa with them and pour sambar and sweetened runny yogurt on top (this is how my man’s mom makes masala dosas).

1. Cook some potatoes. I usually cook them in the microwave because it’s fastest. You want them cooked enough that you could mash them pretty easilly.

2. Once they cool a bit, peel the potatoes (you can just take the skin off with your fingers) and cut them into little cubes. Maybe half-inch sized or so.

3. Chop some onion.

4. Heat some oil in a pan, and throw in some mustard seeds & cumin seeds. Let them get sizzly. Add the onion & cook it a bit. You can add chopped hot pepper here if you want.

5. Add the potatoes and cook them a bit. If you are careful and lucky with the scraping, you can get them to be a little crispy in spots, which is especially delicious.

6. Add a little turmeric. You can also add lal mirch here if you want. Don’t forget the salt. Stir everything around.

Done!

Most of the things I know how to make start with mustard seeds & cumin seeds in hot oil, then stir-frying. Sometimes they involve adding other spices, sometimes not. There are often onions. You can do this well with broccoli or green beans, too. It tastes good if you add cilantro to green things. If you’re cooking greens that are a little bitter, add sugar.

By: KC.galaxie on February 8, 2008
at 9:34 pm

I think rice-frying is (or should be!) pretty widespread, because it’s so delicious.

By: KC.galaxie on February 8, 2008
at 9:36 pm

And I think I said to put in too much turmeric in the rice. I just made it, and it doesn’t take as much turmeric as it does mustard & cumin seeds.

By: KC.galaxie on February 8, 2008
at 9:40 pm

VANKAI KOORA ( Egg Plant Curry)…. one of my favorites, esp when mom makes it :)

Ingredients
1. 2 Chopped Onions
2. 1 Egg Plant
3. 1 Spoon Garam Masala
4 1/2 - 1 Spoon Reg Chilli Powder
5. 1/2 Spoon Turmeric
6. a sprinkle of Cumin Seeds
7. Salt to taste

1. Chop onions and fry them medium brown in some oil.
2. Slice a Egg Plant into medium sized matchstick slices, add them to the onions.
3. Put the rest of the stuff in mix well, cook till medium brown and njoy.

By: 6mile on February 11, 2008
at 7:07 am

6mile, that sounds yummy too!

By: ara0062 on February 11, 2008
at 11:56 am

thanks ara. here is another one.

Rajma Curry ( Kidney Beans Curry)

Ingredients
1. 2 Chopped Onions
2. 2 Tins of Kidney Beans
3. 1 Spoon Garam Masala
4 1/2 - 1 Spoon Reg Chilli Powder
5. 1/2 Spoon Turmeric
6. a sprinkle of Cumin Seeds
7. Salt to taste
8. 1/2 spoon lemon Juice
9. 2 chopped Tomatoes

1. Chop onions and fry them medium brown in some oil with cumin seeds.
2. Add the Kidney beans and 2 cups water with the chopped tomatoes.
3. When it starts simmering add some turmeric and chilli powder and salt to taste and of coz garam masala.
4. Let it cook for about 20-25 min on a medium flame, it will thicken gradually.
5. Add lemon juice and mix well , serve.

if you dont want it too hot, you can go less on the masala and add a little more lemon, to give you a tangy taste.

By: 6mile on February 13, 2008
at 10:31 pm

MMM yummy recipes! I wish one of y’all could come and cook for me. Im so lazy. lol

Just a side note, actually vindaloo is more of a Goan, and not Punjabi dish. The addition of vinegar is common to Goa, because of its Portuguese roots.

Im loving your blog, CBC. Hey maybe I can post a gulab jamun recipe!!! Heheh, just kidding!!!

By: mirchi on April 10, 2008
at 5:13 pm

Thanks, mirchi - and welcome! (and no more gulab jamun, pleeeease! :) )

In all seriousness, apparently Swad can take care of all your Indian dish needs! I think they sell it at Trader Joe’s if you have one of those. I’ve had the samosas from Trader Joe’s (though I think they’re another brand), and they’re pretty good. Not like homemade, but we gobble them up pretty fast (a whole box goes down scary fast!).

By: colorblindcupid on April 10, 2008
at 11:18 pm

I could cook when I come over :P.

How about some spiced up garam pasta, or italian fried rice.

CBC, paneer is known as cottage cheese in india, its pretty close to tofu in texture but tastes diffrent as made from curdled milk.

By: 6mile on April 11, 2008
at 1:20 am

Italian fried rice? Now just what is that 6mile? I’m very curious!

By: ara0062 on April 11, 2008
at 3:53 am

You can get both Swad and Deep at the regular grocery store. Not all of their products, but some. The samosas are definitely there. There’s also an “Ethnic Gourmet” brand, but I’m pretty sure I’ve only seen that at Whole Foods.

I got G to agree to eat Indian food once a week so that I can practice cooking it. :) I’m sticking to Madhur Jaffrey’s cookbooks for now, so I don’t have any original recipes to add. I made KC.galaxie’s fried rice a few weeks ago, and it was good.

Oh, and mirchi is correct - vindaloo is Goan. That’s where G’s peeps are from, and it’s his favorite (although his mom and I usually make it with pork).

By: D on April 11, 2008
at 2:21 pm

Hey 6 mile - where you been hiding? :)

By: colorblindcupid on April 11, 2008
at 3:27 pm

BTW, Amy’s Organics have some AMAZING frozen Indian dinners. They’re all vegetarian, and pretty low in calories too. My favorites are the mattar paneer and the palak paneer - they come with rice and yummy dal or chickpeas. Mmmmmm! :)

By: mocroidh on April 11, 2008
at 8:33 pm

I’ve been here all along CBC, reading slilently, hehe. I’m not old enough to comment on a lot of things being talked about here ;)

By: 6mile on April 11, 2008
at 10:23 pm

Make fried rice indian style , add italian seasoning for flavour. Comes out pretty well and not too spicy.

By: 6mile on April 11, 2008
at 10:24 pm

“How about some spiced up garam pasta, or italian fried rice.”

Oh come on, now why would you do that to me 6mile?

Am I not worthy of some bhindi masala, or bagara baingan?

:p

By: mirchi on April 11, 2008
at 11:44 pm

I love bagara baingan, yummy ! You reminded me of my mom.
hmmmm, bhendi masala, two of my favorite dishes I don’t know how to make :(

All we need to do is top it off with some baadam milk! :P

By: 6mile on April 12, 2008
at 12:36 am

Amy’s Organics - forgot about those. What I’ve tried of that brand had be delicious! They also have some Greek stuff (spanikopika [sp?] - those little spinach pies in filo dough - LOVE em).

By: colorblindcupid on April 12, 2008
at 4:43 pm

I am a chicken when it comes to trying to new foods. The nature’s market section is right outside our pharmacy gate, so walk around the corner, and there is the organics section..including the frozen Amy’s Organics products. They have a multitude of ethnic cuisines..but I am still to chicken to try some of them hehe

By: ara0062 on April 13, 2008
at 3:34 am

Amy’s Organics looks good but it’s too expensive for me. It’s right next to the cheap-o “Kid Cuisine” crap, so those times when I’m desperate for quickie meals that I don’t have to cook (like when Ang is in Asia for a whole month - -ha!), I get a few of those.
I feel guilty (what’s with all the white guilt about eating organic?? LOL) but oh well.

By: chineseambassador on April 13, 2008
at 9:55 pm

Hello everyone - I am going to try out these receipes and surprise my bf who is Indian - he always goes on about indian food and had my indian friends cook for me and it tasted amazing and nothing like what u would get in india (compared to how its cooked in England)….I am gonna try something simple first and I’ll keep u posted!

By: englishgirl on April 15, 2008
at 8:10 pm

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