Tag: cayenne

Simple Chana (chickpeas) Masala

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Chickpeas are a delicious and nutritious protein to add to your meals.

You can use dried chickpeas which I do often, or use the ones from a can – either is fine really as long as you cook with them.

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Last weekend I had the yen for a traditional Indian breakfast which included these chickpeas, potato curry indianculinarycenternyc.wordpress.com/2017/01/18/quick-spicy-potato-curry/ and Kulchas (a bread which I will post the recipe for another time).

For the chickpeas:

2 cans of chickpeas, drained and rinsed

1 Tbs. vegetable oil

1/8 tsp. ajwain**seeds (optional)

1/4 tsp. Nigella seeds

2 Tbs. Tamarind Paste or the Juice of 2 lemons/limes

2 green chilies, sliced (or 1/2 tsp. cayenne pepper)

Salt to taste

2Tbs. ground coriander powder

1Tbs. cumin powder

Thinly sliced ginger and scallions for garnish

Heat the oil in a pan and add the nigella and ajwain seeds. Cook for about 20 seconds or until you smell their aroma and then add the washed and drained chickpeas. Add salt, cayenne or green chilies, cumin and coriander powder. Stir on high heat.  Add the tamarind paste and a splash of water if the chickpeas are sticking.

Stir well and taste for seasoning. Add the lemon/lime juice in the end if not using the tamarind paste.

Garnish with sliced ginger and scallions.

Serve hot.

 

(Ajwain, ajowan (/ˈædʒəwɒn/) Trachyspermum ammi, also known as Ajwain caraway, bishop’s weed or carom, is an annual herb in the family Apiaceae. It originated in India.

Until I cook again!

 

 

Quick Spicy Potato Curry 

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This is my first post using my phone. Good luck to me. Sometimes Indian food gets a bad rap that it takes too long to cook. While that may be true for some dishes, this dish is an example that you can have dinner in 10 minutes. Yes you read me right – 10 minutes.

Last night we had an unexpected guest who stayed longer than I anticipated.

When he left, my choices were order pizza or make this dish.

Granted, I had the potatoes boiled – but you get my point- this is a damn quick cook, yet a wonderfully delicious and healthy recipe.

3 boiled idaho potatoes, diced

1 tbs black mustard seeds

1 tsp cumin seeds

1/4 tsp ajwain seeds (carom) – optional – maybe hard to find

1/2 tsp nigella seeds (not to be confused with onion or sesame seeds, even though they might be nice here)

1/2 tsp turmeric powder

2 dry chilies

5-6 curry leaves

1/2 tsp cayenne pepper (or to taste)

1 tsp salt

1/2 cup yogurt, whipped

1 tbs vegetable oil

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​Heat the oil in a pot and add the whole spices and cover. In a couple minutes or less the mustard seeds will pop – hence the cover.
Add the potatoes, salt, turmeric, cayenne and curry leaves.

Stir to mix and to prevent the spices from burning.

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​Next add the yogurt and 1/2 cup of water.
Stir. Bring to boil and simmer

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​You have potato curry.
Now wasn’t that quick?

I hope you try it. It is great with rice or any indian breads like naan, roti or poories – recipes for which are on the blog.

I would love to hear from you if you try this or if you have any questions on indian cooking.

Until I cook again!

Spicy Grilled Corn

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  • I really love corn – I remember getting off the bus from school in Delhi and stopping at the guy who was fanning some corn on coals in the street.  We would pick the juiciest one and he would dip a lime in a spicy mix that he never shared and slathered the corn with it.

    We would walk home with the lime dripping off our arms and the spices all over our lips – it was the best treat ever.

    I try to recreate that in my kitchen often.

    It is corn season – it is a short season and you should really eat it whenever you get the chance.

    This is the simplest way of preparing it.

    If you have a grill – you are lucky – keep the husk on – wet it and put it right on the grill or take off the husk.  You will achieve an amazing smoky flavor.

    Since I am not that lucky girl I use my stove top to cook the corn.

    Most importantly, I get the corn from the farmer’s market where it was probably picked that morning and is so very sweet.

    After you get an even char, season as you please.

    I like lemon, salt and cayenne.

    The Mexicans put chili pepper and mayonnaise.

    There is of course butter.

    Whatever you use, try it – its a wonderful healthful snack.

    Until I eat again!

SAUTED OKRA WITH POTATOES

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Yes its corn season but it is also okra season.

Okra is a lovely vegetable that is eaten in India a lot and for good reason.  It has a unique grassy flavor and those of you who don’t like its gluey nature – there is a way to avoid that.  Putting okra in stews such as gumbo creates a totally different texture than sauteing it on a high heat.

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First off, pick fresh and unblemished okra.  Treat them like green beans in that they should not be swollen or scarred.

When you are ready to cook them, wipe them with a wet cloth much like you would mushrooms.

There are many ways of preparing okra – this is the simplest.

Remove the tips and split into 4.  You can also slice them horizontally in about 1/2 inch pieces.

Also, slice an onion and a couple of potatoes.

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Now begin to saute them a few at a time in hot oil on a fairly high heat.  Season with salt.  You will see they are done when they change color as shown above.  Keep removing the cooked okra and add more till all the okra are tender and nicely caramelized.

Do the same with the onions and potatoes – don’t forget to season as you go.

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Now combine the okra, potatoes and onions.

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Next add turmeric, red chili powder (cayenne) and coriander powder.  Stir well and cook for a couple of minutes until the spices disappear and are well cooked.

Lastly, add aamchur (mango powder) or a generous amount of lime or lemon juice.

Serve hot with lentils and roti.

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Okra is a beautiful vegetable and I urge you to try it.

Until I cook again!