Tag: curry

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!

 

 

Shrimp Curry as an Appetizer

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Yesterday I posted the recipe for Shrimp curry with coconut milk over rice as a full meal.
I also wanted to offer an alternative to serve this as an appetizer at a cocktail party which I do often.
I hope you try this recipe and serve it in different ways.

The Simplest Chicken Curry Ever!

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An Indian curry can be made in a thousand ways.  It can be very simple or highly complicated.

This is a dish I made with what I had on hand and so can you.

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Most curries start with whole spices cooked in oil.

Here I have mustard oil ( you can use any oil) with cumin seeds, a bay leaf, dry red chilies and a large black cardamom (you can use the green pods).  I then add a sliced onion and salt.  Stir and cook for a few minutes.

The more you caramelize the onions, the deeper and richer your curry will be.

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Saute the onions for just a few minutes – I am making a quick curry and so don’t brown the onions too long.

Next, I add a diced tomato and key lime pickle that I made (key limes and salt – let sit in jar for a few weeks).

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Saute for a few moments.  Taste the mix and add cayenne if you like and then a cup of water to create a sauce.

Let sauce simmer over low heat.

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Slice a couple of chicken breasts or thighs and season with salt, cumin powder, coriander powder and cayenne pepper.  Add to the simmering sauce and cook till the chicken is cooked through.

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Serve over basmati rice or with bread and you have dinner in less than 30 minutes.

Until I cook again!

Egg Curry

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2 onions, sliced

6 eggs (hard boiled)

1 tsp. cumin seeds

1 tsp. salt

1 tbs. cumin powder

1 tbs. coriander powder

½ cayenne pepper (or to taste)

3 plum tomatoes, chopped or ½ a 16 ounce can of whole peeled tomatoes, crushed

1 cup frozen peas

4 garlic cloves, crush

1 tbs. ginger, minced

2 tsp. oil

Heat oil in a pan and add the cumin seeds.  Let them sizzle for about a minute and then add the onions and salt.  Brown them for about 10 minutes until caramelized.  Now add the ginger, garlic, coriander and cumin powder along with the cayenne.  Stir well and cook for another couple of minutes until the spices are well cooked.  Add the peas and the tomatoes and a cup of water.  Let this liquid simmer for about five minutes to let the flavors develop.

Place the peeled eggs into the sauce – you can poke a few holes in the eggs to allow the flavor to enter.

Cook till the eggs come to temperature and serve hot over rice or with bread.

I serve it here with a salad of corn, radish and scallions.

Enjoy.

Until I eat again!