Kelly loves Indian food and has mastered Tikka Masala. She and David eat it often. Look at the beautiful photos they also provided. David usually makes homemade Naan, and they also serve Dal with this meal. What a meal!
TIKKA MASALA
2 lb chicken (boneless/skinless) breast, sliced and seared but not cooked
8 T ghee (we use half ghee, half oil)
4 onions, sliced
2" piece of ginger, grated fine
4 garlic cloves, minced
1" stick cinnamon
12 cardamoms
4 tsp garam masala
4 tsp coriander, ground
2 tsp chili powder
2.5 c cream (we use 3/4 c light cream and the rest milk)
4 T tomato paste
8 T water
1 tsp sugar
1 tsp salt
1 lime
1) heat ghee, onions, ginger, and garlic gently until soften but not colored 5-10 minutes
2) add all spices and fry mixture 2-5 minutes
3) add cream, tomato paste, water, sugar, and salt, mixing and bring to a boil
4) reduce heat, add chicken and cook until meat is cooked
5) squeeze in lime juice, stir and serve
MASOOR DAL
this is my favorite, best mashed potatoes you could ever want. this is excellent with the spinach/tomatoes
4 T oil
6 cloves
6 cardamoms
1" stick cinnamon
1 onion, sliced
1" piece ginger, grated or sliced
1 garlic clove, minced
1-3 birds eye chili
1/2 tsp garam masala
1.33 c lentils, pink/red
1 tsp (scant) salt
1) heat cloves, cardamoms, and cinnamon in oil, 3 minutes
2) add onion and cook until translucent
3) add ginger, garlic, chilies, and garam masala, cook 5 minutes
4) add lentils and cook 2-5 minutes
5) cover with water @1.25" above lentils, bring to a boil, cover and simmer 30 minutes or until it is a thick and tender mash
6) sprinkle with lemon juice (i haven't tried the lemon juice yet)
Bonus recipes:
INDIAN SPINACH AND TOMATOES
1lb spinach leaves (baby or cut in halves)
3/8c ghee (we use mostly oil and 2T ghee)
1 onion
1/2-1 lb mushrooms, sliced
1-2 garlic cloves, minced
2" piece ginger, grated fine
1 tsp chili powder
1 tsp tumeric
1 tsp garam masala
1 tsp coriander seeds
1/2 tsp cumin seeds
3/4 tsp salt
1 tsp black pepper ground
1 14.5o can of diced tomatoes
1) heat garlic and onions in ghee until golden and soft
2) saute mushrooms until dry
3) add ginger and cook 6 minutes
3) add spices and cook 2 minutes
4) toss in spinach and coat until wilted
5) add can of tomatoes and bring to a boil, stirring
6) simmer until cooked to your liking
KITCHEREE
this is david's favorite, full of fiber. when
2 lb chicken (boneless/skinless) breast, sliced and seared but not cooked
8 T ghee (we use half ghee, half oil)
4 onions, sliced
2" piece of ginger, grated fine
4 garlic cloves, minced
1" stick cinnamon
12 cardamoms
4 tsp garam masala
4 tsp coriander, ground
2 tsp chili powder
2.5 c cream (we use 3/4 c light cream and the rest milk)
4 T tomato paste
8 T water
1 tsp sugar
1 tsp salt
1 lime
1) heat ghee, onions, ginger, and garlic gently until soften but not colored 5-10 minutes
2) add all spices and fry mixture 2-5 minutes
3) add cream, tomato paste, water, sugar, and salt, mixing and bring to a boil
4) reduce heat, add chicken and cook until meat is cooked
5) squeeze in lime juice, stir and serve
MASOOR DAL
this is my favorite, best mashed potatoes you could ever want. this is excellent with the spinach/tomatoes
4 T oil
6 cloves
6 cardamoms
1" stick cinnamon
1 onion, sliced
1" piece ginger, grated or sliced
1 garlic clove, minced
1-3 birds eye chili
1/2 tsp garam masala
1.33 c lentils, pink/red
1 tsp (scant) salt
1) heat cloves, cardamoms, and cinnamon in oil, 3 minutes
2) add onion and cook until translucent
3) add ginger, garlic, chilies, and garam masala, cook 5 minutes
4) add lentils and cook 2-5 minutes
5) cover with water @1.25" above lentils, bring to a boil, cover and simmer 30 minutes or until it is a thick and tender mash
6) sprinkle with lemon juice (i haven't tried the lemon juice yet)
Bonus recipes:
INDIAN SPINACH AND TOMATOES
1lb spinach leaves (baby or cut in halves)
3/8c ghee (we use mostly oil and 2T ghee)
1 onion
1/2-1 lb mushrooms, sliced
1-2 garlic cloves, minced
2" piece ginger, grated fine
1 tsp chili powder
1 tsp tumeric
1 tsp garam masala
1 tsp coriander seeds
1/2 tsp cumin seeds
3/4 tsp salt
1 tsp black pepper ground
1 14.5o can of diced tomatoes
1) heat garlic and onions in ghee until golden and soft
2) saute mushrooms until dry
3) add ginger and cook 6 minutes
3) add spices and cook 2 minutes
4) toss in spinach and coat until wilted
5) add can of tomatoes and bring to a boil, stirring
6) simmer until cooked to your liking
KITCHEREE
this is david's favorite, full of fiber. when
Indians fast, they eat this, so I can see now how they can "fast" so often... they eat this for
breakfast, lunch, and dinner at Ayurveda retreats, when ill, etc. they consider this in Ayurveda the perfect food...
1 cup basmati (we use brown basmati)
1.33 cup moong dal (split yellow chick peas, NOT split yellow peas)
5 T ghee (we use 2T ghee, 2T oil)
1 garlic clove, minced
5 cloves
5 cardamoms
2" stick cinnamon
1 onion
1 tsp turmeric
1/2 tsp salt
1) soak rice and lentils 1 hour, drain
2) in ghee, heat spices for 2 minutes
3) add onion and garlic and cook 3-5 minutes
4) add rice and lentils, cook 3-5 minutes
5) add enough boiling water to cover rice/lentils 1", cover and simmer 30-50 minutes until liquid is absorbed and rice is cooked (we use a rice
cooker)
1 cup basmati (we use brown basmati)
1.33 cup moong dal (split yellow chick peas, NOT split yellow peas)
5 T ghee (we use 2T ghee, 2T oil)
1 garlic clove, minced
5 cloves
5 cardamoms
2" stick cinnamon
1 onion
1 tsp turmeric
1/2 tsp salt
1) soak rice and lentils 1 hour, drain
2) in ghee, heat spices for 2 minutes
3) add onion and garlic and cook 3-5 minutes
4) add rice and lentils, cook 3-5 minutes
5) add enough boiling water to cover rice/lentils 1", cover and simmer 30-50 minutes until liquid is absorbed and rice is cooked (we use a rice
cooker)
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