Tag: cilantro

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!

 

 

Missi Roti (Indian flat breads)

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Yesterday on face book I posted a simple dinner of parathas that my mother made for me. It got a lot of like and an interest in the recipe.  There are so many ways to make this versatile bread – this is one way. I hope you try it and add it to your cooking repertoire.

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Home made bread is a big deal in Indian homes. And by big deal I mean we eat it almost every day and most of it is made at home, at least when I was growing up.
There is roti, paratha, poori – most of which I have talked of in the past. I want to talk about what we call Missi Roti (why it’s called that – I am not sure). I tried to research it, trust me. This is all I got other than recipes: A Missi Roti is actually a normal roti, made with the normal dough as described earlier, to which various other types of flour and spices have been added. There isn’t any fixed recipe for this – it’s each one to his own here. One simple example would be to mix equal proportions of whole meal wheat and gram flour with some red chilli powder, salt, kasuri methi(fenugreek) and perhaps a little cuminseed, add some water and make a soft dough. You could also knead in a little oil if you like. When done, cook on a hot griddle like a normal Roti.

What’s in a name. Let’s just get to learn how to make it.
My mom typically makes this when there is leftover lentils – which is often.


I used 3 cups of durum wheat flour (found in Indian stores – use whole wheat instead)
1 cup of chickpea flour (optional)
1-2 cups of left over cooked lentils
1/2 onion, finely chopped
1 tsp. methi (fenugreek leaves)
chopped cilantro
grated ginger (optional)
salt
1/2 tsp ajwain seeds (found in Indian stores)
2 tbs oil plus more for cooking the bread

You might not need to put any water – depends on the amount of liquid in the lentils.

Knead the dough with all the ingredients just until it comes together and you are able to handle it without it being too sticky.

This is what the dough should look like.
If you like, form a small ball, flatten it and cook it to check for seasoning.

Let the dough rest for about 30 minutes. If you refrigerate it, make sure you let it come to room temperature before cooking.

Form golf size balls of the dough and roll out into discs.

Use an iron skillet (a tawa) or a non stick pan to cook the bread.
Cook on one side for a couple of minutes – flip and brush a little oil on both sides.

My mother makes several rotis and stores them just a little underdone.

You can freeze these and when ready to eat – heat in a toaster oven or on a skillet.

These bread are traditionally eaten for breakfast with yogurt and pickles or butter.

I hope you try this bread – it is a great way of cleaning your refrigerator.

Until I cook again!

Spicy sweet and sour tamarind, coconut shrimp

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Many people asked for this recipe. Here goes. 

You will need the biggest shrimp you can find – these are not huge but a nice size. 

Remove shell and devein. I like to leave the tail on. 

Those of you who know me or read my blog, know that my recipes are just guidelines- I’m hard pressed to give you exact amounts. 
These were 2 pounds of shrimp

Tamarind paste (you can buy store bought chutney too)

Flaked coconut (sweet or otherwise)

Cayenne pepper

Salt

Chopped cilantro (fresh mint is nice too)

A couple tablespoons of oil

Mix well and set aside for about 10 minutes 

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​Heat a tbs oil in a pan and add the shrimp. Do not crowd the pan. Cook the shrimp in batches if you have to 
This is a quick sautéed dish – not more than a couple minutes in a hot pan 

Make sure you don’t overlook them
Serve them warm or even at room temperature 

Two different ways of presenting them. I put a tail in a small bowl to prompt the guests to do the same 😁
Hope

You try this dish

Until

I cook again! 

Simple Biryani with Turkey Meatballs and Peas

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Biryani is a rice casserole. It is traditionally made with Basmati rice. This can be a very complex dish and take many many hours.

However, this is a simple and quick version. It is still very delicious and satisfying.

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Start with the meatballs for the biryani

Pick a protein – I used minced turkey but you can use what you like – beef, lamb, chicken – I would say even fish would be great.
Season generously with salt, pepper, chopped cilantro, ginger and garlic. I also used fresh dill since I love the fresh flavor of dill.
Form the balls and cook them on the stove top in a skillet with a little oil.
They can also be baked. I have added them raw too.

I know I frustrate some people with my recipes – but I like to have options. Technique is far more important than exact instructions and so I am not a baker.

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Set the meatballs aside – they should not be cooked through – just browned. They will finish cooking in the rice.

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Heat a casserole and add a tbs oil.
Add cumin seeds, a couple bay leaves, cardamom pods and dry red chillies if you have them.
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Next add a sliced onion and saute for about 5-7 minutes. Season with salt.

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After the onions have browned, add frozen peas if you like.No need to defrost – they will cook sufficiently in the upcoming process.

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Next 2 cups of rice. You can increase or decrease the amount of rice. A rule of thumb when cooking rice is 1 cup of rice to 2 cups of liquid. Be aware if your base has its own liquid, like if you were using tomatoes – to reduce the amount of liquid.

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Stir the rice, onions and peas well for a couple of minutes. I like to brown the rice a little at this stage.

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Next add the water and stir.
Stick your finger in the water to check for seasoning.

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Bring to a boil and cover with the flame on a low simmer.

Rice normally takes 20 minutes – at the 10 minute point is when I add the meatballs. I push them down into the rice – so they cook evenly.
Cover again and cook for another 10 minutes. Turn off heat and let stand covered for up to 20 minutes.

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When you open the lid, the rice will be on the top and all the yumminess underneath. Use a spatula to gently mix everything.
I happened to have boiled eggs laying around and so I used them for garnish.

I served it with yogurt on the side and Indian pickles if you have them.

I hope you try this simple and healthful dish.

Until I cook again!

Tofu with Vegetables and Soba Noodles

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This was dinner last night – simple, quick, healthy and most importantly, delicious.

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The vegetables you use is entirely up to you – what you like or what you have laying about.

I cut up two zucchini and sauteed them in a Tbs. of mustard oil.
You can of course use olive, peanut, coconut or an oil of your choice.

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Next I added mushrooms cut into fours and sweet red and orange peppers. Also, a diced onion – I like to add the onion at this late stage because I want it to remain crunchy.
I would also add fresh sliced ginger – which I happened not to have.

This is one philosophy of cooking that I would like to impart – please don’t not cook something if you don’t happen to have one ingredient. Improvise, substitute or just leave it out – the key is that you cook something.

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Next I added extra firm tofu cut into large pieces. (You can use any other protein you like such as chicken, pork or even slices of beef).

Douse this mixture with a generous amount of soy sauce, hot sauce of your choice (sriracha is nice), and vinegar.
Stir gently, so as not to break up the tofu.

Add 1/2 cup of water and a heaping Tbs. of miso paste if you have it. This adds a unique umami to the dish and contributes to the depth in flavor.
Let this simmer on low heat for a few minutes.

In the meantime, I cooked up some soba noodles (use pasta of your choice, even rice will do nicely).

Add the noodles to the tofu and vegetables – stir and dish into bowls.

Drizzle a few drops of toasted sesame oil and garnish with cilantro and scallions.

You just made a quick, delicious meal.

I hope you try it.

Until I cook again!

Noodles in Peanut Sauce with Tofu

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Staying with the quick meals I present you with a dish I make often and love it so.

I make a simple sauce with peanut butter and other Asian sauces and add a protein like tofu, chicken or whatever you please and you have something that your neighborhood takeout place will never have.IMG_1344

I started with some fresh ginger in oil and added firm tofu.  Sear and then add the vegetables you like.  I used a frozen vegetable mix that had snow peas, carrots, edamame and water chestnuts.

While that is happening put the pasta to boil and make the peanut sauce.

A good amount of peanut butter, sriracha or red chilies, vinegar, soy sauce, sugar and sesame oil.  That’s my sauce.

Add it to the vegetables and add the cooked pasta.

 

Serve with chopped cilantro and scallions.

This is great cold the next day – another delicious meal in just about 30 minutes.

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Until I cook again!

 

 

 

Meatballs in a Creamy Sauce – and a great way to involve your kids in the kitchen

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Just imagine for a moment, tiny hands making tiny meatballs as you sit back and sip a glass of mine.  How heavenly is that?

Well, you could do that with your kids.

Everyone loves meatballs – I know that I do and you can use them in so many ways.

Here I have them in a creamy sauce with Indian flavors but you can flavor them any way that you like and have them with pasta, make mini burgers, as a snack – the sky is really the limit.

For the mix:

Use your choice of meats – mix and match all you like

Use:

beef, pork, chicken, veal or lamb.

Chop up some herbs like cilantro, mint or dill and add to the meat.  Season with salt and pepper and some garlic would be nice.

Now for the secret – how do you make and keep the meatballs soft?

Bread – plain old white bread – moistened in water and then squeezed – trust me, this is waaay better than bread crumbs.

For the sauce, I added some whipped yogurt and a tiny bit of tomato paste for a lovely hue.

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After your kids have formed the balls, just saute them lightly in some oil and then add to the sauce.

If not using a sauce, just finish cooking them and then make mini burgers for your minis.

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This is where I used the same meatballs with pasta, extra dill and red chili flakes.

I urge you to experiment and get your kids involved.  I promise they will eat everything they make and give you a breather.

Until I cook again!

Leg of Lamb in a Spicy Green Sauce (with an Indian flair)

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A leg of lamb is a thing of beauty.
This is a recipe that I developed over years – borrowing from others and fine tuning the tastes. This is what I have come up with now.

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I make a mean leg of lamb – it is so simple and satisfying.

I make it for company and then there are always leftovers for sandwiches or just a midnight snack.

This has an Indian flair to it in that it is spicy and very flavorful.

1 leg of lamb (Bone in or out – your choice ) – it will effect the cooking times

1 bunch of cilantro

1 bunch thyme, optional

1 bunch mint, picked

2 tbs. dijon mustard

2,3,4 or how many ever green chilies

6-8 cloves of garlic

juice of a juicy lemon

1 tsp. salt

¼ cup oil

Put all ingredients in a food processor/blender and make a paste.

(This is a great sauce for tea sandwiches or I add it to rice)

Marinate the lamb as long as you have (from 6 hours to 48 hours)

When ready to cook, preheat oven to 450 degrees.

Bring the leg to room temperature for about half and hour.

Cook on high heat for 30 minutes and then lower the heat to 350 degrees.

Now the cooking times will vary according to the size of the leg and if it is bone in or not.

Takes about an hour and a half depending on it you want it rare, medium rare or well done.

Please don’t make it well done.

With a thermometer check the temperature:

145 degrees is rare, 160 is medium rare and 170 is well done.

Serve with potatoes, beans or even couscous.

Enjoy – write me.  I live for your comments.