Red Lentil Soup

Our little boy, now almost nine months old, loves lentils in all forms. We eat Dal (lentils simmered with Indian spices, typically served over rice or with breads) quite often here and, whenever we put some on his high chair tray, he eagerly reaches for it with his tiny little fists and tries to shovel it into his mouth as fast as possible.  So, yes, we think he either likes the flavors of Indian spices, or Dal itself.  Either way works for me, since lentils are cheap and said Indian flavors occupy a warm and cozy spot in my heart (which is great because I am Indian)!

This soup is inspired from Dal, but has a wonderful flavor which works even if you don't like Indian food, cooks up well in a big batch and is freezer-friendly. (In my experience, Dal, typically does not freeze well, so I was surprised when I discovered that this soup does - probably because it is already pretty broken down and pureed - read on.) I usually double the recipe and stash half in the freezer as soon as it has cooled, for a convenient dinner on a busy night. And why not? That just frees up more time for me to spend with chase after my little one!  

Red Lentil Soup

Red Lentil Soup

Serves 3 - 4

You will need:

1 cup split red lentils
2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons finely chopped garlic (2 cloves)
1 teaspoon cumin powder
optional - 1/4 teaspoon red chili powder
pinch turmeric powder
1 tablespoon tomato paste
4 cups vegetable or chicken broth
1/2 cup water
salt and pepper to taste
1 tablespoon lime juice
Garnish:
2 tablespoons chopped fresh cilantro leaves
small pats of butter or olive oil to drizzle

Wash and rinse the lentils in several changes of cold water (at least three or four), discard all the rinse water and set lentils aside.
Heat oil in a big pot over medium heat, then add onion and garlic. Saute until translucent and edges of onion start to brown, about 4 or 5 minutes. Then add cumin, chili powder, and turmeric, stir for another minute.  Add tomato paste, broth, water, and lentils and stir well. Add salt and pepper to taste. Bring up to a boil, then simmer for at least 30 minutes with the lid mostly on (leave a gap for steam to escape), or until lentils are cooked through. Add lime juice and stir well. Then, with an immersion blender, or regular blender, puree the soup and keep warm until serving.
Serve garnished with cilantro and a pat of butter or a little olive oil drizzled on top if desired, with crusty bread and butter. Enjoy!
Note: this is a basic recipe, feel free to jazz it up with other veggies like carrots, celery, zucchini or, better yet, throw some crumbled bacon or browned sausage on top just before serving.

Coriander Chicken

I'm having one of those evenings. Stuck indoors, wistfully imagining being someplace else. Maybe someplace warmer. Someplace more exotic. Do you ever get that way? If you're a fellow foodie, you also understand when I say that the longing to be someplace warm and exotic is usually accompanied by a craving to eat something..."different". If you're having one of those days too, this dish may be something to try. (This is something so wonderful about Indian food...the incredible variety of dishes you can enjoy.)

It was really this longing, combined with my Kerala heritage that inspired me to put together this dish for dinner. It's a recipe that I have been making for years, one that quickly became a household favorite. This one is not quite a curry, and not quite a dry dish but, rather, something in between. The Malayalam word for this is called "piralen" and can be made with really any kind of meat, and uses an array of fragrant spices. As I mentioned, traditionally this dish has less gravy, but I have adapted it to my kitchen and the apparatuses available to me (no, I do not have a mud pot or open fire to cook these things in!) If you would prefer to try something a little bit closer to the original version, you might want to remove the chicken once cooked and continue cooking down the gravy until it is drier then put the chicken back.

Coriander Chicken

You will need:

1.5 lbs of chicken, thighs or breasts cut into manageable pieces
3 tbsp corriander powder
1 tbsp red chilli powder
1/2 tsp pepper
1/2 tsp cumin powder
1/4 cup finely chopped red or white onion
2 tbsp minced garlic + 1 tbsp finely chopped ginger (or 3 tablespoons ginger-garlic paste)
2 tbsp vinegar
1 teaspoon salt (or more or less to taste)
2" piece of cinnamon
8 cloves
2 whole green cardamoms
1 star anise
2 cups or more water for the gravy

Grind or pound together the cinnamon, cloves, cardamoms, and star anise. Mix this and all other ingredients except chicken and water to form a marinade. Add the chicken, mix well to coat with the marinade mixture and let marinate for at least 1 hour covered in the refrigerator. Then, transfer to a heavy-bottomed skillet or saucepan, add enough water to cover the meat and bring up to a boil. Then, cook uncovered on low heat until done. This took about 40 minutes on my stove for chicken thighs (boneless skinless chicken breast cut into bite-sized pieces will take much less time, probably around 20-25 minutes.) Serve as a curry with rice or flatbread. You can also remove the chicken once cooked and continue cooking down the gravy until it is drier, as the dish traditionally calls for. Enjoy!

Samosas

Samosas are probably the most delicious Indian snack, ever. At least, according to a lot of people I know. And samosas are the most requested Indian dish in my circle of friends. Seriously, even people who don't like Indian food will eat these delicious little deep fried savory treats.

There are literally hundreds of different ways to make the samosa filling, depending on where you grew up or who you ask, but here's a simple recipe that I have been making for years and has become very popular with friends. This filling is an all veggie option, and is really tasty with just the right amount of spice and tangyness. The pastry is just about perfect too. (If you don't want to go to the trouble of making the pastry at home, a couple of shortcuts are wonton skins or frozen puff pastry. Both are easy substitutes and cut your prep/cooking time significantly.) Whether you choose the shortcut methods or the original, prep is still labor intensive so make sure you have plenty of time before getting started. Hope you enjoy this recipe!

Samosas

For the samosa filling, you will need:

2 Tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
2/3 cup finely chopped onion
2 Tablespoon chopped fresh cilantro
1 Tablespoon dried mango powder, or 2 Tablespoons lemon juice
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt
1 teaspoon red chilli powder
5 medium potatoes, peeled, cut into 1/2" pieces and boiled for 15 minutes
1/4 cup peas (optional)

Heat the oil in a large skillet on medium heat. When oil is hot, add the cumin seeds and mustard seeds. When the seeds pop, add onion, and cilantro. Sauté until the onion becomes translucent, about 3-4 minutes, then add dried mango powder or lemon juice, cumin and coriander powder, salt, and red chilli powder. Sauté a few minutes just until the spices have cooked a bit, then add the cooked and drained potatoes, and the optional peas. Mix well and sauté just until heated through, them remove from heat and set aside.

To make the samosa pastry, you will need:

2 cups plus 2 tablespoons all purpose flour
2 1/2 Tablespoons vegetable oil
1/2 teaspoon salt
Water

Mix the flour, oil and salt in a mixing bowl, then add water gradually (about 1/4 cup at a time) until the dough holds together, and knead well. Roll into a ball and cover with a damp paper towel. Let this dough rest for about 20 minutes. Then, break off walnut sized balls of the dough, and roll out into 5-6" circles. Cut each circle in half. Fold each half-circle to form a cone. Fill the cone with about a spoonful of the potato mixture. Press the samosa between your palms to remove air pockets. Moisten the edges with some water, and seal.

Deep fry the samosas in a lot of oil (at least 2" deep) until golden brown, turning twice; drain. Serve hot plain or with your choice of chutney (sour chutneys are best), or preferred dipping sauce. Enjoy!

Fish Curry

I love my Kerala heritage and culture. And I especially LOVE this dish. It is easy to make, involves fish, is bright red in color, and is very spicy. What's not to love? I should actually title this post "Spicy Kerala Fish Curry". (Or "meen vevichathu", as it is known in Malayalam, my native tongue.) A very typical dish of the state of Kerala, from where my family hails, this is traditionally cooked in an earthen pot over a flame for a long time. I don't have an earthen pot so I just use my little dutch oven and that works just fine. Actually, this works out better because I always double or triple the recipe so we can enjoy the leftovers during the week. And, trust me, this is one of those dishes that always tastes better after a day or so.

Let me preface the rest of this post by saying that while I love this dish, I have had to modify it from the traditional recipe. Usually, the case is that I find myself short of some of the specialty ingredients used in the traditional version, except for which the recipe is identical. You may be wondering about these specialty ingredients I seem to be so afraid of - the truth is I am not afraid of them. I simply don't buy them because I use them for one or two things, then put them in the back of the pantry or refrigerator or freezer and promptly forget about them until the next purging of the kitchen - during which I grab armfuls of the expired stuff and throw them out. Such a waste. So I haven't stocked these things in years. In most cases I find substitutes that work well enough. However, since I so rarely do this, I am going to throw a curve ball your way for this recipe, where a substitute is just not going to be the same.  Missing ingredients notwithstanding, I dare you to try this recipe for yourself and tell me it's not superb  :)

Meen Vevichathu

(Spicy Kerala Fish Curry)

You will need:

1 lb good fish (cut into bite sized pieces)
3 teaspoons red Chilli powder (soak chilli powder in enough hot water to make a paste)
1/2 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1/2 cup finely chopped onion
3 cloves finely chopped garlic
1/2 teaspoon finely chopped ginger root
- now I'm going to throw that curve ball in your face - go to your nearest Indian store, and ask them for something called "Kudam Puli", buy the smallest package they have - use two 1"pieces for this recipe, soak in a small bowl, in just enough hot water to cover it.)
4 tablespoons Vegetable oil (traditionally, coconut oil is used, but vegetable oil is just fine)
1 teaspoon salt - or more to taste
2 cups water, just enough to cover the fish.

Heat oil over medium heat in a dutch oven or medium sized pot. Add mustard seeds and fenugreek seeds, they will start to crackle and sputter in less than a minute. Then stir in onions, sauté for two minutes, add ginger and garlic and fry for about two more minutes. Add the red chilli paste to the pot and fry until oil is floating on the top, about two more minutes. Add the kudam puli and the soaking water to the pot followed by two cups of water, or as much as is needed to cover the fish. Let it come to a boil, then add the fish pieces and then add salt and put the lid on the pot. Turn heat down to low. Do not stir! Let cook like this for about ten minutes or until the fish is fully cooked, and the oil is floating on top. Serve with rice and veggies. Enjoy!

Stir Fried Radish

Radish. Yum! This crunchy vegetable tastes so good and fresh raw, that I hardly ever cook with it. But this recipe is really easy, and has those special Indian flavors. If you are looking to try something different with your summer crop of radish, do try this!

Stir Fried Radish

You will need:

2 tablespoons vegetable oil
1/4 tsp mustard seeds
Radish, very thinly sliced, about 2 cups
1/2 cup white onion, finely chopped
2 cloves garlic, crushed
1 teaspoon red chilli powder
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 tsp lime juice
1/2 teaspoon salt (or more to taste)
1/4 teaspoon Garam masala

Heat oil in a wide skillet on medium heat, then add the mustard seeds. When they start sputtering, add radish spread out in skillet evenly, fry on medium heat until slightly softened, about seven minutes. Then add the onions, garlic, chilli powder, coriander powder, cumin, lime juice and mix really well to combine. Sprinkle on salt. Then, add the garam masala and give it a good stir. Serve hot with rice. Enjoy!

Butter Chicken (Murg Makhani)

Butter, and Chicken.  Yes, it is really good.

This is an extremely popular Indian dish that can be as spicy or mild as you like, but is typically not very spicy. Certainly not so much that it will sear your taste buds right off. In fact, I made this for a group of friends a few months ago, and many in the group said it reminded them of Chicken Paprikash - quite similar in its use of ingredients. So, since this is a close cousin to the popular American dish (if you're familiar with it) you will know that it isn't that spicy. Do try it!

Butter Chicken (Murg Makhani)

Serves 8

You will need:

2 boneless skinless chicken breasts, cut into 1" pieces
Juice of 1 lime
1 heaped tablespoon red chilli powder (adjust to suit your taste)
3 tbsps veg oil
2 onions chopped
2 cloves garlic, minced
1 tsp ginger, finely chopped
10 whole black peppercorns
2 tablespoons garam masala
2 tsps coriander powder
1 tsp cumin powder

1/4 tsp turmeric powder

1 cup plain nonfat yogurt

4 tablespoons tomato paste

2 cups chicken stock

2 tablespoons fresh chopped cilantro, plus more for garnish

3 tbsps butter, brought to room temperature

Salt to taste

Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour in the refrigerator. Whisk together the yogurt, garam masala, peppercorns, coriander, cumin and turmeric powders and add them to the chicken. Allow to marinate for another hour in refrigerator.

Heat the oil in a deep pan on medium heat. When hot, add the onions and fry until golden brown. Then add the ginger and garlic. Fry for a minute.

Remove the chicken pieces from the marinade mix (save the marinade! you will need it shortly) and fry the chicken pieces till cooked through, (for 1" size pieces this would take about 5 minutes on medium heat on my stove - the cooking time will vary for you). Now add the tomato paste, chicken stock, and reserved marinade mix to the chicken. Cook until the chicken is tender and the gravy has thickened and reduced by about half.

Then, melt the butter and pour it over the chicken, stir to combine. If desired garnished with cilantro, and serve hot with rice or any flatbread. Enjoy!

Hariyali Chicken (Green Chicken Curry)

This one is a very popular North Indian dish that has become a favorite in our house for two reasons: 1) because we love anything green, and 2) because it packs terrific flavor and has the perfect level of spicy-ness! It cooks up easily in a big batch and reheats wonderfully. Do try it.

 Hariyali Chicken (Green Chicken Curry)

Makes 6 servings

1 1/2 cups fresh cilantro
12-14 large mint leaves
2 jalapeno peppers
1/2 of a medium-sized red onion
1 1/2 " piece of ginger root
6 cloves garlic
1/4 cup water, plus additional 1/2 cup water
2 tablespoons vegetable oil
2" piece cinnamon stick
4 cloves
2 teaspoon cumin powder
1 teaspoon coriander powder
2 cups of boneless chicken breast or thigh, cut into bite-sized pieces
1/4 cup heavy cream, OR 1/4 cup plain yogurt whisked into a smooth consistency
1 teaspoon salt
1/2 teaspoon pepper

In a food processor, grind together cilantro, mint leaves, jalapeno peppers, red onion, ginger, and garlic, until it forms a fine paste, gradually adding the 1/4 cup of water to it in between mixing. Set aside. Heat the vegetable oil in a large skillet on medium heat. Add the dry spices and fry for 30 seconds. Then add the green paste and fry for about 2 minutes, until the paste becomes thick and fragrant. Then, add the chicken pieces and mix thoroughly to ensure all pieces are coated well with the green mixture. Add the 1/2 cup of water, and bring to a boil. Once it is boiling, let cook uncovered on low for about 20 minutes until the chicken has cooked through and curry has thickened a bit. Remove from heat and stir in the yogurt or heavy cream. Garnish with fresh cilantro leaves if desired, and serve hot with rice or any flatbread. Enjoy! 

Pepper Fried Beef

Carnivore friends, this one is especially for you!

This dish can stand up to two bold claims:  1) the best fried beef ever, and 2) Indian food like you've never had it. My husband - who is non-Indian - ranks this dish in his top five favorite foods of all time. In fact, he often asks, "when are we having that charred beef thing?"  Much to his credit, it didn't take him long to learn the actual Malayalam name for the dish, and he says it so beautifully!

I hope you will cherish the dish, and savor it as much as I do!

I hardly ever cook with beef in the house, except for this fried beef dish, and ground beef occasionally. This is essentially my mother's recipe, but when I make this I always leave out a couple of ingredients from the traditional Kerala version either due to lack of easy availability here, or my own laziness to go find them, or some combination of both! By my standards this dish takes a painfully long time to put together (about one hour total, between prep time, and cooking time) but it is sooooooooooooo worth the time. An added bonus - you can make bulk batches of it to freeze in smaller portions and later just fry each portion when needed.

Pepper Fried Beef (Erachi Olathiyathu - in Malayalam, my native tongue)

Serves 4

You will need:

Beef cubes 1 lb

Red or white onion diced ¼ cup
Garlic, 3 cloves crushed
Ginger root ½” piece
Unsweetened Coconut flakes 1 tbsp
Salt, 1 teaspoon or to taste
Veg oil ¼ cup, divided
¼ cup white vinegar

Dry spices:
Coriander powder 1 heaped tbsp
Red chilli powder 1 heaped tsp
Black pepper powder 1 heaped tsp
Cumin powder ½ tsp
Aniseed ½ tsp
Cloves 2
Cinnamon, 1 small piece

In a food processor, or using a mortar and pestle, grind together all the dry spices with the vinegar and keep aside. Then grind ginger/garlic and keep aside.
Fry onions in a skillet in very little oil, until golden brown. Add the ginger/garlic paste and sauté till the raw smell goes away. Add the dry ground spices and sauté for a couple of mins. Add coconut and sauté. Add the beef and stir well. Add salt to taste. Add about a cup of water, or enough to cover half the beef, cover the skillet and cook on low until beef is done, about 30 minutes. (Note: If you have a pressure cooker, using it for this is a much faster cooking method than using a skillet. If you prefer to use a pressure cooker, add just enough water to cover and cook the beef and pressure cook till done – normally takes about 15 minutes after first steam).
When cooked, remove beef with a slotted spoon, and discard any remaining liquid. (Note: at this point you can freeze the beef in baggies and fry a little at a time when you need to.)
To fry, heat up the oil in a clean, dry, skillet and fry the beef on medium-high until crispy, and dark brown, almost black in color. Serve with rice and any other side dishes. Enjoy!

Baingan Bharta (Spicy Roasted Eggplant)

Baingan Bharta is an extremely popular Indian dish that is flavorful and fragrant. The main ingredient is eggplant (baingan) roasted then cooked with an array of spices. Usually, the eggplant is roasted over an open flame (gas stove owners rejoice!) but I have adapted it to the electric stovetop in my new abode.

Baingan Bharta (Spicy Roasted Eggplant)

Serves 2

You will need:
1 whole Eggplant (about 1/2 lb)
1 large roma tomato
1/2 cup finely chopped red onion
1 serrano pepper, finely chopped
1/4 inch piece of ginger
3 tablespoons veg oil
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon salt, or to taste
2 tablespoons tomato paste
2 tablespoon chopped parsley or cilantro to garnish

Preheat oven to 400 F, and bake the eggplant whole on a cookie sheet for about 45 minutes, rotating it every fifteen minutes so it bakes evenly on all sides. Let it cool, then peel off the skin and dice the eggplant into 1" cubes. Set aside.
Heat the oil in a skillet on medium high and cook the onions until translucent, about three minutes. Add the cumin seeds and let them sputter. Add the chopped serrano pepper, ginger, and cook for about two minutes, just until the peppers have softened through. Then add the coriander powder, turmeric, red chili powder, and salt and let it cook for about a minute. Add the tomatoes, and tomato paste and mix well, let it cook for about two minutes. Then add the eggplant let it cook on medium heat for about seven or eight minutes. Keep stirring and mashing down the while it cooks. Garnish with chopped cilantro or parsley. Serve with any kind of carb like rice or naan. Enjoy!

Eat More Sprouts!

I have a whole lot of them in my refrigerator right now and, looking for something different than putting them on my turkey sandwich, I came up with this very easy Sprouts Salad - which, of course, has a lovely Indian flair! This can be a stand-alone salad, or a topper on tortilla chips. You can read news and research articles all day long about how nutritionally rich sprouts are and basically just so good for you. So, why not eat some? And this recipe is so easy, and fresh and good and has just the right amount of spice, and so yummy! The yogurt in this gives it a lovely creamy texture, like "raita" (for those unfamiliar with Indian food, "raita" is basically a yogurt-based condiment that you eat with spicy foods to give your stomach lining a bit of a cooling element!)

Do try it.

Easy Sprouts Salad

Serves 2
1 cup sprouts
1/4 finely chopped onion
1/4 cup chopped parsley
1/2 cup plain nonfat yogurt
1 tablespoon olive oil
1/4 tsp. dried dill
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric
salt + fresh ground black pepper, 1/4 tsp each or to taste
1 roma tomato - diced

Toss all ingredients together except the diced tomato, stirring gently to combine. Fold in tomato at the very end. Enjoy!

P.S.: Sprouts are available abundantly in grocery stores right now...or, better yet, sprout your own stuff! This is a very helpful site when it comes to "all things sprouts": http://sproutpeople.org/

Roasted Leeks and Caulifower, Indian Style

Take ordinary vegetables like cauliflower and leeks and add Indian spices to them for zing! This is a super easy side dish, and whips up really well in a big batch for plenty of leftovers during the week. Pair with your choice of carb such as rice, naan, or any other flatbread.

Roasted Leeks and Cauliflower, Indian Style

Makes 10 servings

You will need:
1 head cauliflower, finely chopped up
3 medium stalks of leeks, or 1/2 lb, trimmed and finely chopped
2 tablespoons veg oil
1 teaspoon cumin seeds
4 cloves garlic, minced
1 tablespoon ginger root, minced
2 Serrano peppers, minced
2 teaspoons red Chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon dried mango powder (available at any asian/indian grocery)
1/2 cup water
3/4 teaspoon salt, or more or less to taste
1 teaspoon lemon juice
large skillet with lid

Heat the oil in a large, deep skillet over medium heat. When oil is hot, add cumin seeds and let them sputter. Then add garlic, ginger, serrano peppers, red chilli powder, coriander powder, turmeric and fry for about a minute. Add cauliflower and leeks to pan and stir well to combine with all the spices. Add salt, dried mango powder, and stir to combine. Add the water to the pan, adding more if necessary, to cover at least the bottom 1/4 of the skillet. Put the lid on and let the vegetables cook for about 4 or 5 minutes, until softened. Then remove the lid and open fry for about 10 minutes, until all the water has evaporated and the mixture has become fairly dry. Stir in lemon juice, check salt, then remove from heat. Enjoy!

Homemade Chai Latté

Save yourself $4 next time and, instead, invite your friend over for meaningful conversation over your homemade Chai Lattés.

Where I come from, the words chai and tea are redundant. They mean the same thing in several Indian languages. But when the western world speaks of chai tea, people are talking about a deliciously hot tea drink that is steeped with spices and served mixed with milk, simmered to spicy goodness. Here's my version of how to make Chai Lattés it at home with just a few pantry staple ingredients, (and you don't need a fancy steaming machine to do this):

Homemade Chai Latté

You will need:

1 cup milk

1 cup water

1 2" strip orange peel

3 cloves
1 cinnamon stick

2 or 3 black peppercorns

1 pinch nutmeg

2 teaspoons sugar (or more if you like)

2 teaspoons black tea leaves

Combine the milk and water in a small saucepan over medium-high heat. When warmed, add the orange peel, cloves, cinnamon stick, peppercorns, nutmeg, sugar and tea leaves into the pan.

Bring to a boil, then reduce heat to medium-low, and simmer until the color deepens to your liking - mine takes about 2-3 minutes. Strain, and pour into teacups. Enjoy!

Chicken 65

A true favorite from South Indian cuisine. This immensely popular dish is probably the most ordered appetizer at non-vegetarian restaurants in Chennai (and elsewhere in South India).

You might be wondering - what the heck does Chicken 65 mean anyway? There are so explanations for this name, depending on who you ask. Some say it was named for the year (1965) in which it was invented, some say it was the cook's/inventor's street address.
While the name debate continues...I am enjoying my Chicken 65 for dinner tonight. Here is the recipe:

Chicken 65

You will need:
1 lb boneless chicken, cut into small pieces
4 teaspoons red chilli powder
2 teaspoons coriander powder
1/4 teaspoon turmeric
1/4 teaspoon garam masala (available at any indian/asian store - or substitute with equal parts ground cinnamon and ground clove)
5 teaspoons lemon juice
2 teaspoons plain yogurt
1/2 teaspoon minced garlic
1/2 teaspoon grated fresh ginger
1 teaspoon salt
6 drops red food coloring
2 cups vegetable or canola oil to deep fry
optional - fresh cilantro leaves for garnish

In a bowl mix red chilli powder, coriander powder, turmeric powder, garam masala, lemon juice, yogurt, garlic, ginger, food coloring, and salt until it forms a thick paste. Add chicken to this and coat well. Let marinate in the refrigerator for at least an hour.
Heat oil in a wok, or deep frying pan, and deep fry the marinated chicken on medium high for about six minutes on each side. (Cooking time may vary according to the size of the chicken pieces, my chicken pieces usually no more than a half-inch thick, so takes about 6 minutes frying time on each side to cook through.)
Drain on paper towels, garnish with cilantro and lemon wedges and serve immediately. Enjoy!

Chilli Fried Fish

Fish cooked to crispy perfection on a bed of caramelized onions. I can guarantee that unless you've been to restaurants or someone's house in Southern India, you have never had fish that is anything like this. You must try this.

This fried fish reminds me of home like nothing else does, and brings food memories flooding back that are among my fondest. My mother would tell you that I have been eating this kind of fried fish ever since I was in diapers.

My recipe below is only a humble approximation of the fried fish (meen varuthathu, especially karimeen varuthathu) that is so popular from Kerala cuisine. The big problem...is the type of fish that is available here. My mother made this with Salmon while she was visiting me last year, and it was really good. I have since made it again and again with various other fish, and have grown accustomed to using tilapia due to it's abundance at my local grocery stores. It stands up to the high heat decently, absorbs the spices well, turns crispy, and is entirely delicious.
 

Chilli Fried Fish

You will need:
1 lb tilapia filets cut into 3" chunks
2 heaped teaspoons red chilli powder
1 heaped teaspoon ground black pepper
3/4 teaspoon salt
1 medium red onion, sliced
3 tablespoons veg oil

Mix red chilli powder, pepper and salt together and rub it all over the fish, both sides. Let marinate at room temperature for about 20 minutes. Heat the oil in a large skillet on medium heat, then lay a single layer of sliced onions in the pan to make a "bed". Lay the fish on top of the bed of onions, then cover the skillet and cook on medium heat for about 4 minutes. Do not stir. Turn the fish over, and cook covered for another 4 minutes. Do not stir. Then, remove the lid and crank the heat up to high, and cook an additional 3 minutes on each side, until fish is nicely browned. Serve hot, with some of the browned onions from the pan. Enjoy!

Kheema

Here is a quick, easy dish to make with ground beef, packed with delicious Indian flavors. You can disguise it for picky kids - or adults - as taco meat, burrito filling, or sloppy joes  :)

Kheema is a very popular Indian dish that you can make with just about any ground meat: beef, turkey, lamb, whatever you like. I happen to have ground bison on hand so I used that for dinner tonight, but my recipe below is for lean ground beef. There are so many different ways to prepare Kheema (depending on who you ask, where they are from, and who their grandmother is) but here is the recipe we like:

Kheema (Spicy Ground Meat)

You will need:

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 medium onion, finely chopped

1 tablespoon finely chopped ginger

1 tablespoon minced garlic

1 lb lean ground beef

2 tablespoons coriander powder

1 tablespoon cumin powder

1 tablespoon garam masala

1/2 teaspoon salt, or more as needed

1 medium tomato, finely chopped

1/4 cup peas, thawed if using frozen

1 tablespoon lime juice
cilantro leaves for garnish

Heat the oil in a wok, on medium heat, then add the cumin seeds. When cumin seeds start sputtering, add onion, ginger and garlic and fry for about a minute. Add meat, all the spices, and salt to taste. Cook until meat has browned well - about 6 or 7 minutes. Then add the chopped tomatoes and peas and cook until tomatoes have softened, about 3 or 4 minutes. Remove from heat, stir in lime juice. Garnish with cilantro leaves, and serve hot. It can be served with your carb of choice - flatbread, over rice, or as a fun alternative to taco meat, burrito filling, or sloppy joes! We had ours filled in Dosas (a thin Indian crepe-like food) for dinner tonight, pictured below, another recipe for another day!

International Cooking Club, And Chana Masala

A few months ago, a friend of a friend invited me to join an international cooking club that was just being formed in our town. That's right - a cooking club, right here in my little corner in the middle of nowhere, Wisconsin. Who knew my little town of about four thousand-ish could be so cosmopolitan? :) It is not easy to meet new people in this town, so this club was really a huge answer to prayer! Anyway, there are now about ten of us, representing as many countries, and we each take turns demonstrating recipes from our home country, and generally sharing our the food culture with the others. Such fun!

Our next meeting is this Saturday, and it will be my turn to showcase a little bit of India. But, where to even start? Indian food is so diverse. You step fifty or so miles this side or that side, and it's like you're in a whole other country..the language is different, customs are different, the food is different, the clothes can be different...you get the idea, right? I really hope to take more turns in the future, so I can at least skim the surface and show a few more dishes.

Now, there are a few rules so we can accommodate everyone's dietary needs...for instance, no meat, vegetarian stuff only, and limited dairy products. So, I could immediately kiss goodbye to the idea of showing off my beloved fried fish, or any of my favorite chicken curry recipes. The rules are probably a helpful thing for me, in any case, because I was having way too much trouble picking from among my favorite dishes. However, one of the four dishes I am choosing to show is this Chana Masala. This savory concoction of chick peas (garbanzo beans) and spices goes with just about any carbs you can get your hands on......rice, sliced bread, naan, whatever. It is a home favorite, and the ingredients are easily available. I can't wait to show it at cooking club on Saturday. Here is the recipe:

Chana Masala
(Chick Peas Simmered In Spicy Gravy)

You will need:

1 can Chick peas (Garbanzo beans)
3/4 cup finely chopped onion
1/2 cup finely chopped tomato
2 tablespoons coriander powder
1 teaspoon red chilli powder
1/2 teaspoon salt
2 tablespoons veg oil
1 teaspoon mustard seeds
1 teaspoon butter
1 1/2 cups of water
1 teaspoon lemon juice
cilantro leaves for garnish

Serves 4.

Rinse and drain chick peas and set aside. Heat oil in a saucepan on medium heat. Once the oil is hot, add the mustard seeds and allow them to 'pop'. Add the chopped onions and saute till translucent. Add the chopped tomato and saute. Add coriander powder and red chilli powder and mix well. Stir in the butter. Once the butter has melted in, add the water and let the whole thing come up to a boil. Then, add the chick peas and salt and mix well. Lower heat to medium and let cook for about 5 minutes. When it starts to thicken, add the lemon juice. Stir, and remove from heat. Enjoy!

Three Days Of Curries

I have really been into curry these past few days. Quite inadvertently, too. What started out as an innocent attempt to serve a nice Indian meal to some friends turned in to a "curry frenzy" in an attempt to satisfy all sorts of sudden cravings (women will understand).

It all started last Friday. Some friends came over for dinner and, because they had never eaten homecooked Indian food before, I decided to serve them a variety. I wanted one of those things to be a good chicken dish. Unfortunately, I only decided this on Friday morning, a mere six hours before my guests were due to arrive. So, I did something I hardly ever do. I tried a chicken with 'thin gravy' recipe from one of the Indian cookbooks I have (without first testing it), and served that. It was okay, and was a nice accompaniment to the rest of the meal. But it was decidedly bland compared to what I was actually craving. I kept dreaming of the spicy chicken curries I ate growing up (it is hardly the same as your grandmother's or mother's when you attempt to make it yourself!) And, previously mentioned cookbook shall remain unnamed due to the fact that I have now tried four other recipes from it with which I have been equally unimpressed, to say the least. One good recipe for every four bad ones does not a good cookbook make. Hmph. A big fat NON-kudos to whoever published it.

But anyway, I put away the first batch of chicken and was determined not to let the weekend go past without making a richer, spicier curry, one that WOULD put this craving to rest, and to have in the fridge for the coming week. So, on Saturday afternoon, I looked through one of my favorite cook books, Recipes For All Ocassions Part I, by Mrs. B. F. Varughese, and picked a new chicken curry recipe to try - she has two other ones in that book. (Mrs. B. F. Varughese was not only a great-aunt of mine, but also a well-known cook in India and probably the most trusted cooking authority within the extensive Syrian Christian diaspora.) So, I can't go wrong with this one! My mom brought me my very own copy of her Part I book on her first trip to visit me in the States. These books are not easy to find. I would love to get Part II and Part III as well (hint).

Needless to say, the second curry turned out really well, thanks to Mrs. B. F. Varughese's wonderful recipe. It is full of chili peppers...yum! So, here it is, with just three modifications - I left out the tomatoes because I didn't have any on hand, I didn't have fresh grated coconut so I substituted that with coconut milk, I don't cook with ghee (clarified butter) because the smell of it makes my husband want to hurl so I just used vegetable oil.

Chicken Curry

You will need:
All the meat from 1 good sized chicken
1/2 lb Potatoes
1 piece ginger
2 cups sliced onion
6 green chillies (I used 3 very large jalapenos, or you can use serrano peppers)
10 dry red chillies
1 tsp garlic
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
2 tbsp coconut milk
2 tbsp plain yogurt
4 tbsp veg oil
2 cups water
salt to taste

Grind the dry red chillies, cumin seeds, mustard seeds, garlic, and the turmeric. Fry the onion and then add the ground up spice mixture, ginger, and green chillies. After this is fried well, add the chicken pieces. Pour in about 2 cups of water, and add salt, put the lid on and allow the curry to simmer. Add the potatoes and cook covered. When the potatoes are cooked, blend in the coconut milk and yogurt. Bring up to a boil, then remove from heat. Serve hot, with cooked hot rice.

My next curry adventure will most likely be Butternut Squash Red Curry...hopefully, tomorrow night's dinner! Check back for the recipe.

Kulfi!

I had a craving…so I made some Kulfi last night! For those of you who have never heard of Kulfi before, here is a little background: Kulfi is an Indian frozen dessert, like ice cream but decidedly denser and creamier, bursting with the fragrance of cardamom and the green goodness of pistachios. It was one of my most favorite treats as a kid! (Adding to the overall delight, some places served it frozen in a little earthen jar or pot called a “matka”. Imagine eating ice-cream out of something that looks like a flower pot!)

My version is a little more ‘east meets further-to-the-east’, with Green Tea added. (My tea-drinking friends should like this one.) And, it is such a yummy treat for the summer time!

You will need:

1 can evaporated milk
1 can condensed milk
1 cup heavy cream
½ cup chopped pistachios
1 tsp ground cardamom
5 Green Tea bags

Bring evaporated milk to a simmer in a sauce pan over medium heat, it should be just warmed (bubbly around the edges). Empty contents of the tea bags into the pan, and add the ground cardamom. Whisk together, and remove from heat. Cover and let it sit for about 30 minutes, so the green tea can be fully infused. Strain evaporated milk and dump the soaked tea leaves – you won’t need these anymore. Whisk into the evaporated milk infusion, heavy cream, condensed milk, and chopped pistachios. Freeze for at least 6 hours, but it is best to freeze overnight – seriously, you can wait it out – in freezer-safe bowl (with lid or covered with plastic wrap), popsicle moulds, or ice-cube trays (covered with plastic wrap). Enjoy!

Notes:
1. With all that heavy cream and condensed milk, I know what you’re thinking…but, honestly, this is not the time to think about calories. Eat one serving, don’t eat another for about week and you’re fine!
2. Those of you who watch the newest food network star Aarti, will know that she uses Earl Grey tea in her kulfi, and there's nothing wrong with that, but mine is decidedly better!
3. If this recipe is simply too sweet for you, substitute half of the sweetened condensed milk for more evaporated milk, or whole milk.