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Posts Tagged ‘Indian’

by Caitlin Saniga

Curried lentil salad

This lentil salad is packed with color, flavor and nutrients. What would I expect, though? This recipe came from my dietitian friend Samantha.


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by Caitlin Saniga

Curried potato salad with peas and cauliflower

This potato salad reminded me a bit of traditional potato and pea samosa filling. Bring it to your family picnic for a nice change of pace from the typical mayo-and-celery potato salad.


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by Caitlin Saniga

Chicken korma

Chicken korma is one of my favorite dishes to order at Indian restaurants. Its yogurt-and-almond-based sauce is like nothing else. And considering how simple this recipe was, it might become one of my new go-to chicken dishes to make at home.  The list of ingredients seems long, but you’ll already have most of them in your pantry. Beware, though, cardamom, the one ingredient I didn’t have, cost close to $10 for a jar.

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by Sarah Steimer

I love curry, but I don't think I've ever had it paired with grapes. The sweet bite of the grapes and the cool mint gave this dish a springtime feel, which is just what I've needed during this crazy back-and-forth weather.

I love curry, but I don’t think I’ve ever had it paired with grapes. The sweet bite of the grapes and the cool mint gave this dish a springtime feel, which is just what I’ve needed during this crazy back-and-forth weather.

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by Caitlin Saniga

I’m discovering that you can sneak wilted greens into tons of dishes. This time around, I had some chard in the fridge that I needed to use soon, so I chopped it up and added it first thing to buttery curry. But I didn’t think of the intensity of the lime juice in the sauce. What I thought would be a simple bonus ingredient in this dish ended up being the star! The chard soaked up the tangy sauce, and while the cauliflower was tossed in the same mixture, it didn’t take on the same vibrant intensity, making for a nice balance. I was definitely happy with the result.

  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup brown basmati rice
  • medium head cauliflower (about 2 pounds), cut into 1-inch florets
  • 3 tablespoons butter
  • 1 1/2 teaspoons curry
  • juice from 1 lime
  • 2 tablespoons snipped chives
  • 2 tablespoons chopped cilantro
  • 5 chard leaves, stems removed and sliced into pieces
  • 3 tablespoons toasted cashews

In a medium sauce pan with a lid, combine the water, salt and rice, and bring to a boil. Stir once, cover and reduce heat to low. Simmer for 50 minutes, untouched (That means no peaking!). Remove from heat and let stand, covered.

Cover the bottom of a medium pot with about 1 inch of water. Place a steamer basket in the pot, and add the cauliflower to the basket. Cover with a lid and bring to a boil. Cook the cauliflower about 7 minutes, or until the cauliflower becomes somewhat tender. Remove the pot from the heat, but keep it covered.

In a medium skillet, heat the butter with the curry, lime juice, chives and cilantro over medium heat. Stir to combine. Add the chard and cook until slightly wilted, about 1 minute. Add the steamed cauliflower, and toss. Serve over the basmati rice, garnish with cashews.

Makes 4 servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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by Sarah Steimer

This would have been great with a little naan on the side or maybe a dollop of Greek yogurt.

  • 1 cup green lentils
  • 1/2 cup bulgur wheat
  • 1/2 teaspoon ground ginger
  • 2 teaspoon harissa paste (or other chili)
  • 3/4 teaspoon turmeric powder
  • 1 tablespoon tomato paste or pureed tomatoes
  • 1 cup baby spinach leaves, stems removed, roughly chopped.
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoon butter
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 3/4 teaspoon coriander powder
  • 1/2 teaspoon garam masala (I put together this substitute)

Place the lentils, ginger, harissa and turmeric in a pot and add enough water to cover the lentils, and then some.  Bring to a boil, then simmer for 10 minutes. Add the tomato paste and cook for an additional 20 minutes.  Add bulgur wheat and continue simmering until lentils are cooked through, but not overdone – they should have a small pop when you bite into them.  You may need to add additional water as you go, both lentils and bulgur will soak up a lot of water.  Add salt and set aside.

Heat the butter in a small pan. Add the cumin and garlic and sauté for a minutes or two until fragrant.  Stir in the coriander powder and garam masala, mix well, then pour the mixture into the pan of lentils.  Adjust salt to taste

Add spinach and stir to incorporate, which will wilt the spinach.

Can serve with Greek yogurt and naan (recipe) or garnished with a lemon or tomato.

Recipe adapted from: Kitchen Lab

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by Sarah Steimer

This was surprisingly filling, OR did I fill up on naan too much…

For the naan

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon active dry yeast
  • 3/4 cups milk
  • 1/2 teaspoon sugar

Pour the milk into a small bowl and heat to 110 degrees (I don’t have a thermometer so I microwaved until it was “hot”).  Add the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl and add the flour little by little, combining well but not over-kneading.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered a towel, for about 2 hours. (Don’t worry that the dough won’t rise as much as usual bread.) I learned a little trick for letting dough rise – put your oven on the lowest setting and put the bowl of dough in there. Helps the bread rise much better than a lukewarm kitchen.

Turn the risen dough onto a lightly floured surface  and divide the dough into six equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.

Roll the dough out to circle-type shapes about 6 to 8 inches in diameter. Place a pizza stone — or, if you don’t have fancy things like that, I just used a cookie sheet – in an oven set to 500 degrees.

Lay the circle of dough on the stone (pan) and spritz with water. Add any seasoning you would like at this time — I went with dried cilantro. Bake for about 5 minutes or until a little puffed and brown, flipping half way through.

Makes six pieces of naan.

For the chickpeas

  • 1 tablespoon cornstarch
  • 1 cup low-sodium vegetable broth, divided
  • 2 teaspoons canola oil
  • 1/2 onion, chopped
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup unsalted cashews, coarsely chopped
  • 1/4 cup chopped fresh cilantro
  • 4 tablespoons fat-free greek-style yogurt
Whisk corn starch with enough broth to dissolve in a bowl. Set aside.

Combine the oil, onion, curry powder, salt and pepper in a large skillet over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the onion is softened.

Add the remaining broth to the pan along with the reserved cornstarch mixture. Cook, whisking constantly, until thickened. Add the chickpeas and cashews. Simmer for 5 minutes for the flavors to blend. Stir in the cilantro.

Serve with a dollop of the yogurt.

Recipe says it serves four… but those would be some small portions.  Serves more like 2-3.

Chickpea recipe: Prevention

Naan recipe: Kirbie’s Cravings

Photo: Sarah Steimer

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