my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
This area does not yet contain any content.

Entries in Indian (3)


Indian Spiced Cream of Tomato Soup with Couscous

Indian tomato soup

After a few unseasonably warm days, we had a bit of a cold spell. What is better than soup for dinner on a cold day? We love tomato soup, and we've made several different varieties in the past, so adding yet another variety to our repertoire was right up our alley. I came across this one from An Edible Mosaic. Something about the blend of spices that was used in the recipe made it stand out. I had never cooked with garam masala before, but I knew that it would add a spectacular flavor to the soup. This soup tasted excellent, and like many other things, it seemed to taste even better the next day for lunch, after the flavors had time to meld together. The beans and couscous made this soup more substantial than other soups, and one bowl was just enough to make us pleasantly full. Now that the weather is supposed to be getting warmer, I don't foresee us making this soup any time soon, but as soon as the cold weather hits us again, I know that this will be a recipe we keep coming back to!

3/4 cup Whole Wheat Israeli Couscous (I used plain white)
1 tablespoon Olive Oil
1 medium Red Bell Pepper, diced
1 medium Onion, diced
3 Garlic Cloves
1-inch piece Fresh Ginger, grated on a microplane
1 (14 ounce) can Petit Diced Tomatoes, with juices
2 tablespoons Tomato Paste
3 cups Vegetable Stock
1 Bay Leaf
2 Dried Red Chili Peppers, optional (I just put in a pinch of red pepper flakes)
2 teaspoons Garam Masala
1 1/2 teaspoons Sugar
1/4 teaspoon Black Pepper
1 (16 ounce) can Chickpeas, rinsed and drained
1 tablespoon Lemon Juice
3 tablespoons Coconut Milk or Heavy Cream
Fresh Cilantro or Parsley, for garnish--optional

 Fill a medium pot 2/3 of the way full with water and bring to a boil. Add the couscous and a pinch of salt and cook until the couscous is al dente, about 7-9 minutes. Drain and set aside. In another medium pot, heat the oil over medium heat. Add the bell pepper and onion and cook until softened, about 7 minutes, stirring occasionally. Add the garlic and ginger and cook for 2 more minutes, stirring constantly. Stir in the tomatoes, tomato paste, stock, bay leaf, chili peppers, garam masala, sugar, salt, and black pepper. Turn the heat up to high and bring to a boil, then cover the pot, turn the heat down to a simmer, and cook for 10 minutes, stirring occasionally. Turn the heat off, cool slightly, and remove and discard the bay leaf and chili peppers. Using an immersion blender, puree the soup until smooth (alternately, you can place the soup in a blender and puree it). Add the chickpeas and lemon juice to the pot of pureed soup. Bring to a simmer over medium heat, then turn off the heat and stir in the couscous and coconut milk. Taste and season with additional salt, pepper, or lemon juice, as desired. Serve garnished with cilantro or parsley, if desired. 


Chicken Tikka Masala

I've mentioned before how I was reluctant to try international cuisine until the last few years.  Joel has done a great job introducing me to flavors of different worlds.  One "new to me" cuisine is Indian.  A while back, we went to a nice Indian restaurant near our house with some friends and the waiter was absolutely awesome.  He helped us to all order something completely different than the other people at the table, so that we could all share and try new things.  At the end of the night, each of the ladies at the table were presented with a beautiful orange rose.  Since then, we've tried making chicken tikka masala at home, however, we have used packets of spices and never made it from scratch.  I found this recipe on The Cooking Photographer and it looked delicious.  It also seemed relatively easy, using mostly things that I already have in my fridge or pantry.

For the Chicken:
1 cup Plain Yogurt
1 tablespoon Lemon Juice
2 teaspoons Ground Cumin
1 teaspoon Ground Cinnamon
1/4 to 1/2 teaspoon Cayenne Pepper, to taste
2 teaspoons Freshly Ground Black Pepper
1 tablespoon Fresh Ginger, minced
4 teaspoons Salt, or to taste
3 Boneless Skinless Chicken Breasts, cut into bite sized pieces
*1/2 Onion, chopped (I added this)

In a large bowl, combine the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt.  Stir in the chicken and onion, cover, and refrigerate for 1 hour.  Lightly oil a grill grate or a grill pan.  Grill chicken until juices run clear, about 5 minutes on each side.  Discard any unused marinade.  *We cooked ours inside in a wok and it worked just fine.

For the Sauce:
1 tablespoon Butter
1 Garlic Clove, minced
1 Jalapeno Pepper, finely chopped
2 teaspoons Ground Cumin
2 teaspoons Paprika
1 1/2 teaspoons Salt, or to taste
1 (8 ounce) can Tomato Sauce
1 cup Heavy Cream
1/4 cup Fresh Cilantro, chopped

Melt butter in a large heavy skillet over medium heat.  Saute garlic and jalapeno for 1 minute.  Season with cumin, paprika, and salt. Stir in the tomato sauce and cream.  Simmer on low heat until the sauce thickens, about 20 minutes.  Add grilled chicken and simmer for an additional 10 minutes.  Transfer to a big serving platter and garnish with fresh cilantro.  Serve over rice.


Red Curry Chicken

I've never been what you would call a "picky" eater, but there were definitely quite a few dishes/types of cuisines that I was afraid to try mostly because I had never had them before. Indian food was one of those cuisines. I have to say, however, that in the past 6 years since knowing Joel, my palate has been expanded.

I saw this recipe on Prudence Pennywise and it looked pretty good. It was! It was very easy, quick, and delicious! I served it over coconut rice ("recipe" to follow) with a piece of store bought onion naan on the side.

Red Curry Chicken
1 tablespoon Olive Oil
1 large Onion, chopped
1 Bell Pepper, chopped
1 pound Boneless, Skinless Chicken cut into 1 inch pieces
3 tablespoons Flour
2 Garlic Cloves, minced
1 tablespoon Fresh Grated Ginger
1 tablespoon Red Curry Paste
1 can Chicken Broth (I had a box and used 2 cups)
3 tablespoons Mango Chutney
Cilantro, chopped

In a large skillet (I used a wok), heat oil over medium-high heat. Add onion and peppers and cook for 5 minutes. Add chicken and cook until it is browned on all sides. Sprinkle in the flour and stir, cooking for 1 more minute. Add the ginger and garlic, cooking an additional 30 seconds. Add the curry paste and chicken broth, bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Stir in the chutney. Serve over rice and sprinke with cilantro to garnish.

Coconut Rice
1 can Coconut Milk
Splash of water
1 cup White Rice

Bring coconut milk and water to a boil. Add 1 cup of rice and stir. Cover and let sit for about 20 minutes or until the rice is tender.