Indian Cuisine
I first tried foods from India in
1998 when I me my husband. Aziz is from Bangladesh and the closest thing he
could get food that he was familiar with was at Pabla Indian Cuisine in Renton
Washington. I had learned to make quite a few dishes for him thanks to my many
friends from India. My dentist is from India so his wife took me under wings and
taught me quite a bit.
Masala
Bhat
Malai Jheenga
Murgh Korma
Gosht Masala
Aloo Masala
Raita
Aam Lassi
Masala Bhat
(Curried Rice)
- 1/2 cup, finely chopped
- 1 tsp. garlic, minced
- 2 tbsp butter
- 1 cup rice
- 1 1/2 tsp curry powder
- 2 cups chicken stock
- 2-3 tbsp cilantro, finely chopped
- 1 tsp. salt
- 2 cups chicken broth
Heat saucepan over medium high heat, add onion and garlic and
sauté until tender about 2 minutes. Stir in rice , curry powder, cilantro, and
salt. Bring to a boil, decrease heat to medium low, cover and simmer for 20-25
minutes.
- 1/4 cup olive oil
- 1 cup onion, finely chopped
- 1/2 cup shallots, finely chopped
- 2 bay leaves
- 1/2 tsp fennel seeds, *ground
- 4 whole cloves
- 2 tsp ground coriander
- 1/4 tsp turmeric
- 1/4 tsp cayenne
- 1 lb shrimp, peeled and deveined
- 1 cup coconut milk
- salt to taste
Heat olive oil
in a medium-size sauce pan over medium high heat. Add onion, shallots, bay leaf,
fennel, clove coriander, turmeric and cayenne. Stirring frequently cook until
onions start to brown. Add shrimp and cook until they turn pink, about 3-4
minutes. Stir in coconut milk and cook until sauce starts to bubble. Season with
salt to taste.
* I use a coffee grinder to grind spices (do not use for coffee)
3 boneless skinless chicken, cut into bite size pieces
- 2 tbsp olive oil
2 cups onion, finely chopped
2 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp paprika
1/2 tsp cayenne
6-7 roma tomatoes, finely choppedsalt to taste
1 cup water
2 tsp garam masala
1/2 cup cilantro, finely chopped
In a large skillet, heat olive oil over medium
high heat. Add chicken pieces cook until no longer pink and are browned, about
5 minutes browned. Add onion, ginger and garlic. Cook until onions are lightly
browned, about 7-8 minutes, stirring frequently. Add paprika, cayenne,
tomatoes and salt to taste. Add water and bring to a boil. Reduce heat and
simmer covered until chicken is tender, about 30-35 minutes. stir in garam
masala and cilantro. Serve.
2 large yellow onions,
chopped
5 green chilies, chopped
3 large firm Roma tomatoes, cut in small pieces
4 large white potatoes, cut in 1/2 inch size pieces
1 tbsp. coriander powder
1 tbsp. cayenne pepper
2 tbsp. ginger paste
2 tbsp. garlic paste
10-15 cilantro leaves, chopped
salt to taste
1/4 cup olive oil
1- 1 1/2 cup of water
In a large skillet heat on
medium high heat sauté onions,
add potatoes and green chilies turn heat down to medium low and cook
until potatoes are soft. When potatoes are soft, add tomatoes and cook for 10
minutes, then add coriander, garlic and ginger paste, cayenne powder and salt;
stir to mix well, add water bring to boil, cover and reduce heat to low and cook
until it thickens (approx. 20 minutes). Mix in cilantro leaves and serve
immediately.
Top
2 lbs boneless lamb, cut into bite size pieces
3 tbsp oil oil
cups onion, finely chopped
1 tbsp ginger, minced
2 tsp garlic, minced
2 tsp cumin
2 tsp ground coriander
1/2 tsp cayenne tsp mustard seeds1 tbsp turmeric
1 cup tomatoes, finely chopped
salt to taste1/2 cup cilantro, chopped
In large sauce over medium high heat olive oil. Add lamb.
Sear meat until browned. transfer meat to a platter. Add onion to
skillet sauté. stirring frequently, until browned about 10 minutes Stir in
ginger, garlic, cumin, coriander red pepper, paprika and turmeric and cook for
3-4 minutes longer. Add, tomatoes, lamb and salt to taste and water to cover
lamb about 1 1/2-2 cups. Bring to a boil. Decrease heat to medium low, cover and
simmer for 1 1/2-2 hours or until meat is tender. Remove from heat and let curry
rest for 30 minutes. Reheat before serving.
2 cups plain yogurt
2 medium medium cucumbers, peeled, seeded and
grated
1 tsp mint, minced
1/2 tsp. cumin
salt and pepper to taste
In a medium mixing bowl add yogurt, grate cucumber into
bowl using large holes. Add mint, cumin , salt and pepper to taste. Mix well.
Serve chilled.
*Raita is a soothing
accompaniment to any kind of spicy dish. It tends to even out the
heat from spiciness.
3 cups yogurt
1 cup mango, puree
3 cups milk
3 cups water
1 cup sugar
12-14 ice cubes
Put all ingredients in a blender, blend until frothy and
ice is crushed. Serve immediately.
 
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