Channa Masala - Tomato Stewed Chickpeas

UPDATED

Ingredients

1 tablespoon vegetable oil

1 teaspoon cumin seeds
3 cloves
2 cardamom
1 bay leaf (Indian)
1 cinnamon stick piece (1/4" to 1/2")

2 medium onion, diced
4 tomatoes, diced
1 green chile, slit lengthwise
1 inch ginger, peeled and minced
3 cloves garlic, minced

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/2 to 1 teaspoon red chili powder

1 tablespoon coriander powder

1/2 teaspoon cumin powder
1 teaspoon chana masala mix (optional)

3 cups chickpeas, cooked until soft

1 cup water

1 tablespoon lemon juice OR 1 teaspoon amchur (dried, powdered mango) powder
salt, to taste
1/4 cup chopped cilantro (coriander leaves)

Method

Heat vegetable oil in a saucepan. Add cumin seeds, cloves, cardmom, bay leaf and cinnamon stick. After 45-60 seconds, add the onion and saute until translucent and edges just start to brown (about 10 minutes).  Add the garlic, ginger and green chili and saute for about 1 minute then add the tomato.  Saute until tomato is softened (about 10 minutes). Add turmeric, garam masala, chili, coriander and cumin powders, and saute until the spices are well cooked, about 5 to 7 minutes. Remove from heat and cool, then blend until it becomes a smooth paste.  Then return to the pot.  (Blending is optional - you can skip this step.) Add chickpeas and salt and add water until you reach desired consistency. Bring to a boil, cover, reduce heat to low and simmer for 15-20 minutes, until flavors are well combined.  Last add lemon juice or amchur powder (for tangy flavor).  If using amchur powder, rub it between the palms of your hands as you add to the pot to avoid it lumping up.   Simmer for 3-5 minutes, and then stir in chopped cilantro.

Note(s): 1) To thicken the gravy you can remove some of the channa (chickpeas), puree then return to the pot and continue to simmer. 2) Those without the Indian pantry - a substitute for garam masala, try a little ground clove, cinnamon, and curry powder. Substitute cayenne pepper for red chili powder

Paneer Butter Masala

2 tablespoons oil
3 cloves
2 cardamom
1 (Indian) bay leaf
1 small piece of cinnamon stick, 1/4"-1/2"
1 large onion, diced
1-2 green chiles, slit lengthwise
4 tomatoes, diced
1 tablespoon of ginger-garlic paste
10 cashews (soak in hot water)
1 tablespoon coriander powder
1 teaspoon (kashmiri, preferably) red chili powder
1 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon salt
1/2 - 1 cup water
10 oz paneer, cut into 1/2" cubes
1 tablespoon kasuri methi (dried, whole)
2-3 tablespoons heavy cream (optional)
2-3 tablespoons butter (optional)

In a pot, heat the oil over medium heat. When it's hot, add the cloves, cardamom, bay leaf and cinnamon stick.  Wait for 45-60 seconds, until the spices become toasted and fragrant, then add onion.  Saute for about 10 minutes, or until onion turns translucent and just starts browning on the edges.  Add the ginger-garlic paste.  Saute for about 60 seconds, then add the tomatoes.  Continue to cook, stirring frequently, until the tomatoes are softened, about another 10 minutes, then add in cashews, coriander powder, chili powder, garam masala, turmeric and salt. Stirring frequently, cook for about 5 additional minutes.  Remove from heat and cool until lukewarm, then blend in a blender until smooth.  (Alternately, you may use an immersion blender.)  Return to the pot.  I usually add 1/2-1 cup water to the blender and slosh it around to get every last bit of sauce off the blender, then pour that into the pot.  Heat the sauce over medium low heat, and simmer, covered, until you reach desired consistency (7-10 minutes).  You may add water if you wish to get a thinner consistency.

Meanwhile,  heat  1tablespoon of oil in a pan.  Add your paneer cubes and flipping the cubes every 20-30 seconds, lightly brown the paneer cubes.  Remove the paneer cubes from the pan.

When the sauce is done simmering, taste and adjust salt.  Rub the kasuri methi between the palms of your hands to powder it, and add it to the sauce along with heavy cream and butter.  Simmer, coverred,  until butter is melted and then fold in the paneer cubes.  Simmer for 5-7 minutes.

Paneer butter masala is ready to serve. 

Enjoy with naan, vegetable pulao (pilaf), steamed basmati rice, or vegetable biryani.

Palak Murgh (Spinach Chicken Curry)

Similar to the well known vegetarian dish, palak paneer (spinach with paneer, Indian cheese).  Since certain members of our family do not like paneer, this was made with chicken.

For chicken
1.5 lbs chicken breast, cut in 3/4" cubes
1/4 cup yogurt
1 heaping tablespoon coriander powder
1/2 to 1 teaspoon red chili powder
1/4 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon ginger garlic paste
1 tablespoon oil

Combine and marinate in refrigerator up to 12 hours.  Then, heat oven to 450.  Place the chicken pieces in an oven safe, oiled dish and cook for about 15 minutes or until chicken is cooked through and tender.  Set aside.

For curry
1 - 16 oz package frozen whole leaf spinach, thawed*
1 teaspoon oil
1/4 teaspoon cumin seeds
1" piece cinnamon stick
3 cloves
2 cardamom pods
1 finely chopped onion
1/2 to 1 sliced serrano chile
1 roma tomato, finely chopped
1 tablespoon ginger garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon garam masala
1/4 cup heavy cream or whole milk

Take frozen spinach and blend just until pureed.  Set aside.

In a pot heat oil then add cumin seeds, cinnamon, cloves, and cardamom. Fry for about 30 seconds then add onion and serrano chile and stir-fry until browned.  (About 10 minutes)  Add tomato and saute until soft and pulpy.  (Another 7-10 minutes.) Add the ginger garlic paste, coriander, cumin and garam masala and salt.  Stir fry for a couple minutes then add pureed spinach.  Add a little water if necessary, to get desired consistency (it should remain a little thick) and cook for 5-7 minutes uncovered.  Stir in cooked chicken pieces, salt, adjust seasonings as necessary stir in cream.  Simmer for 5 minutes then serve.

Delicious with naan, chapati, paratha or white rice.

*If using fresh spinach, buy a bag of baby spinach leaves which are prewashed, and then blanch them prior to pureeing.  To blanch: keep a large bowl of ice water near the stove.  Bring a pot of water to a boil, add the spinach leaves and simmer for a minute.  Immediately remove the spinach leaves and dunk them in the ice water bath.  Drain the spinach then proceed with recipe.

Recipe Serves 4.

Beef Biryani

Delicious variation of biryani.  You can use almost any cut of beef as the pressure cooking will easily make it tender and delicious!  Beware of your spice level in choosing how much chili powder, black pepper and green chiles you add to this dish!

2 tablespoon oil
2 lbs beef, chopped into 1" cubes
2 onions, thinly sliced and divided in two equal portions
1 roma tomato, chopped
1/2 to 1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 tablespoon fennel powder
1/2 to 1 teaspoon black pepper powder
1 teaspoon salt
2 tablespoons ghee or butter
1 star anise
5 cloves
3 cardamom
1" piece of cinnamon stick
1 bay (cassia) leaf
1 teaspoon whole fennel seeds
10-15 peppercorns (optional)
1/2 to 2 serrano chiles, sliced lengthwise
3/4 inch piece of ginger AND 8 cloves garlic, roughly chopped then pureed in blender or food processor with little water
1/4 cup chopped cilantro
1/4 cup chopped mint leaves
2 cups basmati rice
1/4 cup yogurt
3 and 3/4 cups water (and reserved beef broth, see instructions below)
salt

Heat the oil in a small pressure cooker.  Add the beef to this and sear.  (Place in oil and do not stir until the beef is browned and easily comes up.  Then turn over and sear on the other side.)  Using a slotted spoon, remove the beef and set aside.  Add half of the sliced onions to the oiled cooker and stir fry until the onions are browned.  (Around 10 minutes.)  Add the chopped tomato, and stir-fry until tomato becomes pulpy.  Add to this the spices: chili powder, turmeric, coriander, fennel, black pepper and salt.  Stir until well combined.  Add just enough water to fully cover the beef, place the lid tightly on the cooker along with the weight.  Keep heat at medium.   Once the pressure builds up cook for 10-15 (5-6 whistles on my cooker) minutes then switch off the flame.

Meanwhile, in another pot OR large pressure cooker, add the ghee and heat.  Add the whole spices: star anise, cloves, cardamom, cinnamon, bay leaf, fennel, peppercorns.  Saute until fragrant then add remaining sliced onions.  Stir-fry until the onions are golden brown (about 10 minutes).  Then stir in ginger-garlic paste.  By now your pressure cooker should have naturally released the pressure.  Once you open it you should find the beef fork tender.  Using a slotted spoon, put the beef into your large pot and stir.  Then add the rice.

Now, you will want just under 4 cups of liquid to cook your rice.  Start with your yogurt, then use any leftover beef broth (and the scrapings from the pan, as long as they are not burnt!).  The remaining liquid will be water.  Stir in salt to taste.

If cooking in pressure cooker: place the lid tightly on the cooker and weight.  Leave heat at medium.  When the cooker gives one long whistle switch off the heat and leave until pressure naturally releases AND the pot is cool enough to touch.

If cooking in the rice cooker: place everything in your electric rice cooker and cook according to manufacturer instructions.

Peas Pilau

2 cups of basmati rice
2 tablespoons butter or ghee
1 teaspoon cumin seeds
1 cinnamon stick
1 bay leaf
4 cloves
4 green cardamom pods
1 medium onion, chopped
1 tablespoon ginger garlic paste
2 teaspoons salt
1 cup green peas, frozen
3 cups water

Place rice in a bowl with just enough cold water to cover it.  Set aside.

Melt the butter over medium heat in a skillet.  Add the cumin seeds, bay leaf, cloves, cardamom and cinnamon stick and saute until fragrant, just under a minute.  Add the onions and saute until lightly browned.  Add the ginger garlic paste and saute for a minute.  Last, stir in the peas and salt.  Switch off heat.

Drain the rice, and place in a rice cooker along with the pea mixture and water.   Cook according to manufacturers instructions. 

Indian Grocery Essentials

This is part 3 of the Indian "Essentials" postings.  If you haven't already visited parts 1 and 2, you can find them here: Indian Pantry Essentials and Beyond the Indian Pantry Essentials.

These are the fresh items which I like to have on hand for Indian cooking, non-vegetarian and vegetarian.  

Grocery Essentials

Onions
Garlic
Ginger
Tomatoes
Curry leaves, fresh (if possible!)
Coriander/cilantro leaves
Mint leaves
Coconut, grated (frozen)
Coconut, whole (fresh)
Assorted Vegetables (which I find are widely available in the USA and commonly used in Indian cooking)
    potatoes, okra, eggplant, leafy greens (i.e. spinach, fenugreek leaves), radishes (daikon or common red), cabbage, carrots, green beans, and more
Mixed vegetables (frozen)
Green peas (frozen)
Green chiles (I recommend serrano peppers)
Yogurt (plain)
Heavy cream
Eggs
Chicken thighs, bone in, skinned (I do NOT recommend chicken breast for Indian cooking unless I specifically state so on a particular recipe.  It is too dry.)
Chicken drumsticks, skinned
Mutton (goat meat)
Shrimp (raw, deveined, frozen)
Fish (frozen catfish, tilapia, and salmon pieces are my favorites, but my husband loves kingfish)

Beyond the Indian Pantry Essentials

Due to popularity of my previous blog post on the Indian pantry essentials, this list is for those interested in the next level of Indian cooking!  Of course, this list is not exhaustive, and is based on the method of cooking I am most familiar with: south Indian cuisine.

The Indian Pantry Essentials part one is available here.

Now, onto the list.

Beyond the Indian Pantry Essentials:


Dried curry leaves
Ghee (clarified butter...substitute unsalted butter if necessary)
Cashews (raw, pieces, unsalted)
Almonds (raw, pieces, unsalted)
Cumin powder
Chaat masala (not really a must have, but I love the taste...it goes back to the 90's when I first tasted it when my dad brought some home from a business trip to India)
Urad dal (black lentil, outer skin removed to leave white interior)
Moong dal (mung bean)
Chana (chickepeas)
Fenugreek seeds
Coriander seeds (whole)
Poppy seeds (white)
Cumin powder
Chana dalia (roasted gram
Asoefatida
Saffron
Vermicelli
Pearl tapioca
Rava (cream of wheat)
Golden raisins
Atta (whole wheat flour)
Gingelly oil (light sesame oil - the Asian sesame oil is darker and has a different flavor)
Coconut oil
Coconut milk (canned)

I hope to add to this list as items come to mind.

What about you?  Indian food lovers, what would you recommend? 

Coconut Chutney

An accompaniment to dosa, idli, vada, pakora, baji, and more...

1 cup grated coconut
2 green chiles, roughly chopped
1 clove garlic
1 quarter size piece of ginger
2 tablespoons rough chopped onion (optional)
water
salt
1/4 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
10 curry leaves
1 tablespoon oil

Combine coconut, chiles, garlic, ginger and onion in a blender (mixie).  Blend well, adding just enough water to keep the blender running smoothly.  (Or, add to your desired consistency, noting that the chutney will thicken slightly as it sits.)  Add salt, to taste.  When done blending, the coconut mixture should be just smooth.  This will take 3-5 minutes depending on the efficiency of your blender.  Put the mixture into a bowl, set aside.

Heat oil in a small frying pan - add seasonings: cumin, mustard, urad, curry leaves, red chiles.  When mustard seeds pop, turn off the heat and pour the seasonings and oil into the coconut mixture.  Stir until combined. 

Sweet Potato Fry

1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/3 teaspoon urad dal
10 curry leaves
1 tablespoon oil
1/4 teaspoon turmeric powder
3 sweet potatoes, peeled and chopped into 1/2" cubes
1 teaspoon sambar powder (or substitute 1/4 teaspoon chili powder, 1/4 teaspoon cumin powder, 1/2 teaspoon coriander powder)

Heat the oil in a shallow pan, add the mustard, cumin, urad dal and curry leaves.  When the mustard seeds pop and the urad turns golden brown, add the turmeric, then the sweet potatoes,  Stir fry for several minutes over high heat, then cover and turn heat to low.  Allow to steam-cook for about 10 minutes, stirring occasionally.  The potato should be slightly firm at this point.  (Fork tender.)  Add the sambar powder, stir fry for another couple minutes until potato is well coated. Switch off heat and leave it covered until ready to eat - the steam from the potato as it cools will finish cooking the potato.

Shrimp Masala

1 tablespoon oil
10 curry leaves
1 bay leaf
3 cloves
3 cardamom pods
1" piece cinnamon stick
1/2 teaspoon fennel seeds
2 onions, thinly sliced
4 small roma tomatoes, finely chopped
4 cloves garlic + 1/2" piece ginger, pureed
1 green chile, slit lengthwise
1/2 teaspoon pure red chili powder
1/2 teaspoon garam masala
1/2 teaspoon ground fennel seeds
1/4 teaspoon turmeric
1 scant teaspoon coriander powder
1 teaspoon salt
1.5 lb large shrimp - raw, shells removed and deveined


Heat oil in a frying pan, add the curry leaves. When they splutter add the whole spices: bay leaf, cloves, cardamom, cinnamon, fennel seeds.  Saute for about 1 minute, then add onions.  Saute for almost 10 minutes, until onions brown.  Stir in ginger-garlic paste and saute for about a minute.  Add green chile and tomatoes, stir fry for another 7-10 minutes, until the tomato turns pulpy/disintegrates.  (You may need to add a half cup of water to this mixture if it dries out too soon.  This will depend on the juiciness of the tomatoes you used.) Stir in the powdered spices: chili powder, garam masala, fennel, turmeric, coriander and salt.  Add the shrimp.  Mix well and cook for 3-5 minutes, until shrimp are cooked through.  Switch off heat, garnish with chopped cilantro leaves.

Serve with rice. 

Masala Chai

A steaming cup of spiced, milky sweet black tea on a crisp fall morning...what could be better?  I am fairly certain that Indians sweltering under the hot equator sun cannot enjoy their masala chai as much as a Minnesotan on a crisp and cool autumn day...  :)

This recipe is for 4 cups of chai as the liquid will slightly evaporate during the process.  If you want to make more or less, I generally use the following measurements of tea leaves and sugar per cup of liquid: 2-3 teaspoons loose leaf tea and 2-3 teaspoons sugar.  I imagine that the quality of tea used will determine the amount you use, so adjust accordingly.  Also note that you will need a very fine tea filter/tea sock for this preparation - preferably one made with muslin, like this. You can use tea bags as a substitute for loose leaf, but authentic taste requires loose leaf.

The wonderful thing about masala chai is that it is easily adaptable...make it with just cardamom, just ginger, or almost any combination of the below spices.  In fact, every region and family seems to have their own variation of masala chai ... one family would never dream of adding cinnamon, where another family could not do without.


After a lengthy introduction, I give you my variation of masala chai. :)

2 quarter sized medallions of ginger, peeled
3 cloves
5 black peppercorns
6 crushed green cardamom pods
1/2 teaspoon fennel seeds
1 small piece of cinnamon stick (optional)
1 star anise (optional)
1/2 cup of water
4 cups of 2% milk (or better yet, whole milk!)
2-3 tablespoons sugar (or, per your taste)
2-3 tablespoons loose leaf black tea leaves (i.e orange pekoe)

Combine spices and water in a sauce pan and simmer over medium-lo heat for 5 minutes.  Add the milk and bring to a boil.  If you have time before needing to serve, reduce the heat and simmer the milk until very slightly reduced - 10-15 minutes should do it.  Then, stir in tea leaves, reduce heat and simmer for another 4-5 minutes - carefully watch the color during this time to achieve desired strength of tea. I can only describe my "perfect" color as rosy, milky brown (how's that for an oxymoron?)!  Filter the tea, add sugar to taste and serve steaming hot!

Note: I find that traditionally, my friends boil the tea leaves along with the milk, which allows them to serve the tea steaming hot.  "Science" says that this will make the tea slightly bitter and suggests adding tea leaves only after the heat has been switched off.  To be honest, I prefer the method of simmering tea leaves versus steeping, but please adapt which method you prefer.

Beetroot Fry

I was pleasantly surprised how yummy this was. :)

1 tablespoon oil
10 curry leaves
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/2 teaspoon urad dal (optional)
1/2 teaspoon chana dalia (optional)
1 green chile, sliced lengthwise
1/2 cup onion, finely chopped
3 beet roots, ends cut off and grated
1/4 cup grated coconut
salt
Heat oil in a frying pan, add the curry leaves, mustard seeds, cumin seeds, urad dal and chana dalia.  When the mustard seeds pop add the green chile and onions.  Saute until browned and add the grated beet root.  Stir well, then turn the heat to low and put a lid on the pan.  Cook for 7-10 minutes or until the beet root is softened.  Take the lid off, stir in the coconut and salt (to taste), and stir fry for about 3 minutes over medium heat, or until any excess moisture evaporates. 

Rasam

As chicken noodle soup is to the American, so is rasam to the Indian.  This broth is served over rice or eaten plain as a "soup".  It is sour and spicy, guaranteed to clear your sinuses.  Reduce pepper and rasam powder as necessary!

1 tablespoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
2 whole red chilis
10 curry leaves
4 cloves garlic, crushed
1 tomato, chopped
6 cups of water
1 teaspoon tamarind paste concentrate
3 teaspoons rasam powder **
1/2 teaspoon black pepper, ground
1/4 cup chopped cilantro
salt

Heat oil.  Add mustard, cumin, fenugreek, red chilis and curry leaves.  When mustard seeds "pop" add the garlic.  Saute for a minute then add tomato.  Saute until tomato breaks down into a paste and add water.  Simmer for about 10 minutes, stir into tamarind paste, rasam powder, black pepper, cilantro and salt, to taste.  Simmer for about 5 minutes, until flavors are combined.

**No rasam powder?  Substitute 1/4 teaspoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon chili powder.

Payasam

UPDATED

Pal payasam (milk payasam) with semiya and javvarisi.  Payasam is similar to rice pudding and can be served hot, lukewarm or cold. It is also known as kheer in other parts of India.

1/4 cup small tapioca (sabudana, javvarisi) pearls, soaked in water for 1 hour
1/2 cup vermicelli (semiya, in 1/2 inch long pieces)
6 cups whole milk
6 cardamom pods, crushed
1 teaspoon butter or ghee
1/4 cup golden raisins
3 tablespoons raw cashew pieces (alternately, use pistachios or almonds)
1/2 cup sugar

Place soaked tapioca pearls in a large sauce pan.  Add milk and cardamom pods and simmer on medium-low heat for at least 30 minutes.  (If I am making a large batch I may simmer the milk for 60 minutes).

Meanwhile, melt the butter in a shallow frying pan.  To this add the cashews and raisins and saute until cashews are golden brown.  Scoop the cashews and raisins out of the pan, leaving the melted butter.  Add the vermicelli to this and saute/dry roast until they turn golden brown and immediately remove from heat. 

When the tapioca pearls are cooked through, add the vermicelli, raisins, and cashews and simmer until the vermicelli is cooked.  Stir in the sugar and adjust per your taste.

The payasam will thicken as it cools.  If you prefer more liquid, stir in milk and/or cream, per your taste.

Chicken Fry

This is a basic marinade I use if I want to pan fry chunks of chicken breast or grill chicken breast for a spicy and flavorful Indian style chicken sandwich.  The Indian style chicken sandwich is becoming a beloved classic at Global Harvest Church camps/picnics thanks to Victor's marinating skills! Serve on a bun with lettuce, tomato, onion, freshly sliced jalapenos and a slice of pepper jack cheese for fire-in-your-mouth!  My mouth waters just thinking about it...

As in all my recipes, if you have a low tolerance for spice, please cut back the chili powder and pepper accordingly.

3 chicken breasts, cut into pieces (1" cubes for pan fry, palm size pieces for sandwich)
2 tablespoons lemon juice
1 heaping teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon black pepper (optional)
1 teaspoon salt
1 tablespoon sambal oelek sauce (chili garlic paste) - the secret ingredient!

Thoroughly rub all ingredients into the chicken pieces and marinate in the refrigerator for at least 4 hours - overnight is better! 


If grilling, oil the grill grate and preheat the grill.  It will take about 10-15 minutes to grill a palm size piece of chicken breast, turning it over halfway through. 

If pan frying, heat oil in a frying pan - the pan should contain about 1/4" of oil.  Shallow fry the chicken pieces for 10 minutes, turning over halfway through.  The chicken pieces should brown on both sides. 


My family's favorite way to eat chicken fry is with sambar, a vegetable fry and white rice.

Tandoori Chicken

Method adapted from "Vah-reh-vah"'s tandoori chicken.  (Thanks to friends, Anita & Victor for referencing the site!  If you haven't seen Vah Chef's videos, you have got to check it out.  He is passionate - and emotional at times - about food!  At times I don't find the recipes accurate, but the videos are helpful.

All that to say . . . tandoori chicken.  So, this recipe omits the "red dye" that is used to get classic tandoori chicken look.  A typical recipe will use this red dye (similar to link above, but the red variety, not orange), but for health reasons, it's better to avoid it.  Paprika may be used to achieve a similar color, but personally, I don't like the taste. 

8 chicken legs (drumsticks)
2 tablespoons lemon juice
2 teaspoons chili powder
2 teaspoons salt
1/2 cup yogurt
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon black pepper powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
2 tablespoons ginger garlic paste

Make 3 long slits into each drumstick, deep into the flesh.  Rub the lemon juice, chili powder and salt into the chicken, making sure to go into each of the slits.  Marinate for up to 2 hours.

Mix together the yogurt, coriander, cumin, black pepper, garam masala, turmeric and ginger garlic paste until smooth.  Thoroughly rub into the drumsticks.  Marinate for up to 8 hours.

To cook, choose one method:

1.  Grill.  Oil the grill grate well, then turn on the grill.  When it is hot, place the chicken on it.  Sear the meat by browning on all sides, then move away from direct flame to finish cooking.  It will take about 25-30 minutes depending on the size of the drumsticks.

2.  Bake.  Preheat the oven to 400F.  Oil a glass baking pan (lining it with aluminium foil will eliminate difficulty in cleaning the dish later), and place the chicken in it.  Bake for 25-30 minutes.  You will need to drain the juice that collects at the bottom of the pan as needed as it bakes.

Optional garnish: when the chicken is done, garnish with onions, roughly chopped cilantro leaves and lime wedges.  Also can sprinkle on chat masala.

Vegetable Biryani

Vegetable biryani for a crowd, rice cooker method.  (This would serve 10-12 people.  For a family of four I would cut the recipe in half and plan on having leftovers.)

1 tablespoon oil
3 tablespoons butter
3 bay leaves
1 cinnamon stick
6 cloves
6 cardamom pods
2 star anise seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
4 cups sliced onions

5 green chiles, sliced lengthwise
1 cup finely chopped tomatoes

3 tablespoons ginger garlic paste

2 teaspoon fennel powder

2 tablespoons coriander powder

1 heaping teaspoon chili powder
½ teaspoon turmeric powder

4 cups frozen mixed vegetables (peas, carrots, green beans and corn)
½ cup loosely packed chopped mint
½ cup loosely packed chopped cilantro leaves
1 cup yogurt (can substitute coconut milk for a variation)
7 cups water
5 teaspoons salt
5 cups basmati rice

Heat the oil and butter in large frying pan until the butter is melted.  Add bay leaves, cinnamon, cloves, cardamom, star anise, fennel and black peppercorns.  Saute for about a minute, then add the sliced onions and green chiles.  Stir fry over medium-high heat until the onions begin to turn brown in color (about 7-10 minutes).  Add the ginger garlic paste and stir fry for a minute.  Add the tomatoes and stir fry until the tomatoes are softened (another 7-10 minutes.)  Add the fennel, coriander, chili and turmeric powders, cilantro and mint leaves and stir until combined.  Add the frozen mixed vegetables and stir well.  Switch off heat.  Put the rice in the rice cooker vessel and add the vegetable mixture.  In a bowl, whisk together the yogurt with 1 cup of water until it is smooth.  Pour into the rice cooker along with remaining 6 cups of water.  Stir well, close lid and turn the rice cooker on.  When the cycle comes to an end immediately spoon the rice into a flat serving tray (i.e. 9x13 pan).  This will keep the rice fluffy and prevent breaking the grains. (If you leave it in the cooker it will compress and dry out).

Serve with: raita (yogurt salad), hard boiled eggs, any curry or kurma. 

Indian Pantry Essentials

After a conversation with my sister Janna, wherein she was surprised I don't use curry powder, I've put together a list of pantry essentials I personally recommend for Indian cooking. :) 

Coriander powder

Turmeric powder

Pure red chili powder (an acceptable substitute is cayenne pepper)

Garam masala powder

Mustard seeds (black)

Cumin seeds

Fennel seeds

Cinnamon stick (whole)

Cloves (whole)

Green cardamom pods (whole)

Star anise (whole)

Bay leaves (whole cassia leaves)

Black peppercorn (whole and ground)

Red chiles (dried, whole)

Tamarind pulp or tamarind concentrate

Toor dal (yellow split peas)

Masoor dal (red/pink lentils)

Basmati rice

Beef Fry

2 lbs beef, cut into 1/2" cubes
1 tablespoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon salt
6 cloves garlic
1" piece ginger
2 tablespoons oil
1 bay leaf
1 cinnamon stick
6 cloves
4 cardamom pods
1 star anise
1 teaspoon fennel seeds
2 large onions, chopped
4 tomatoes, chopped
1 or 2 green chiles, cut lengthwise
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 strand curry leaves
1/2 onion, sliced
1/4 cup coconut, roughly chopped OR shredded
1/4 cup cilantro leaves, roughly chopped

Puree the garlic and ginger.  Combine with coriander, garam masala, turmeric, chili and black pepper powders, salt and lemon juice and coat the beef.   Marinate for at least 1 hour.

Place the beef and marinade in a pressure cooker.  Cook for 6 whistles over medium heat and then allow to steam to naturally release.  The beef should be tender enough to cut with a fork.  Reserve the broth and keep the cooked beef aside.

Meanwhile, heat oil in a large pot.  When it is hot, add the bay leaf, cinnamon stick, cloves, cardamom, star anise and fennel seeds.  Saute for about 30 seconds, then add the chopped onions and green chiles.  Saute for 7-10 minutes over medium heat or until the onions are browned.  Add the tomatoes, and continue to saute until the tomato is softened. When this is done, add the cooked beef.  Stir fry over medium heat, adding beef broth as needed to keep the mixture just moist.  At this point, add per your taste: salt, chili powder, coriander powder.  Cook over low heat for 5-7 minutes allowing the flavors to meld together.  Switch off heat

In a saute pan, heat 1 tablespoon oil.  When it is hot add the mustard seeds, cumin seeds, curry leaves.  When the mustard seeds "pop" add the sliced onion.  Saute until the onion is browned, add the coconut.  Saute until the coconut turns to a golden color.

Stir into the beef mixture along with cilantro leaves.

Serve with: rice.  Traditionally also served with appam, idli, dosa.

Kovakai Fry

I recently discovered kovakai and fell in love with it!  Kovakai, tindora, ivy gourd.  It's a cute little vegetable resembling a cucumber, about the size of your little finger.  It is a good source of vitamins A & C and can be eaten raw, but is typically cooked in Indian cuisine.  Once cooked it retains some crunch, which I think adds a delightful texture to the palate. :) Here is a friend's method of stir frying this vegetable.

1.5 lb kovakai, ends cut off and remaining sliced in thin rounds
2 tablespoons oil
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 teaspoon urad dal
1/4 teaspoon turmeric powder
2 heaping teaspoons of coriander powder
1 teaspoon chili powder
salt
1/3 cup of grated coconut
Lemon juice

Microwave the sliced kovakai in a bowl of water for 5 minutes to soften.  Drain well.

Heat oil in a frying pan, add mustard and cumin seeds and urad dal.  When the mustard seeds pop add the kovakai and stir fry for 5 minutes.  Stir in the turmeric, coriander, chili powder and salt.  Allow to cook over medium heat until it begins to caramelize and turn golden brown.  At last, stir in coconut and stir fry for a few minutes, then switch of heat.  Stir in lemon juice.

Serve with white rice and sambar.