The cuisine of India is complex as it incorporates ingredients from different regions and is influenced by traditions and religious choices. It is widely known that this cuisine uses various spices such as coriander, turmeric, cloves, ginger, curry powder, paprika and cumin. Also Indian cooking tends to be very spicy. Because of its popularity other cuisines like Chinese, Malaysian and Singaporean have sought to incorporate styles and flavors of Indian cuisine into their dishes.
Cauliflower and Red Lentil Curry
Servings: 4
Ingredients:
· 1/2 cup red lentils, rinsed
· 1 small onion, chopped
· 2 teaspoons curry powder, preferably Madras
· 1/2 teaspoon salt
· 1/4 teaspoon turmeric
· 2 cups water
· 4 plum tomatoes, seeded and chopped
· 4 cups cauliflower florets
· 1 jalapeno pepper, halved, seeded and thinly sliced
· 1 tablespoon canola oil
· 1 tablespoon cumin seeds
· 3 cloves garlic, minced
· 2 teaspoons minced fresh ginger
· 1/4 teaspoon cayenne pepper
· 2 tablespoons lemon juice
· 1 tablespoon chopped fresh cilantro
Directions:
Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer.
Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.
Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds.
Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute.
Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture.
Stir in lemon juice and cilantro. Taste and adjust seasonings.
Serve over brown rice.
Indian Vegetable Stew
Servings: 6
Ingredients:
· 3 large onions, coarsely chopped (4 cups)
· 4 cloves garlic, minced
· 1 teaspoon cumin seed
· 1 teaspoon ground cumin
· 1 teaspoon ground coriander
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon cardamom
· 1/8 teaspoon cayenne pepper
· 1 pound new potatoes, scrubbed and quartered
· 1 1/2 cups water
· 1/2 teaspoon salt
· 1 19-ounce can chickpeas, rinsed (preferably use dried chickpeas)
· 1 14-ounce can crushed tomatoes (preferably use fresh tomatoes)
· 1 pound mini carrots
· 3/4 cup chopped fresh cilantro
Directions:
Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes.
Add garlic and cook, stirring, until fragrant, about 1 minute.
Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds.
Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.
Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer.
Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro.
Serve with brown rice or whole wheat chapatis, naan, or roti.
Seared Chicken and Vegetables
Servings: 4
*Omit chilies and substitute with a few red pepper flakes or ¼ tsp black pepper to make the dish less spicy.
Ingredients:
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
3 tablespoons canola oil, divided
2 large carrots, cut into 1/4-inch-thick slices
1 large green bell pepper, cut into 1-inch cubes
1 small red onion, cut into 1/2-inch cubes
4 large cloves garlic, thinly sliced
3 dried red chilies, such as Thai, cayenne or chile de arbol, stemmed
1 tablespoon lime juice
1/2 cup firmly packed fresh mint leaves, finely chopped
Directions:
Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper.
Transfer to a medium bowl and add salt and turmeric. Stir to combine.
Add chicken and stir until coated with the spice mixture.
Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chilies.
Cook, stirring for 4 minutes. Transfer to a plate.
Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes.
Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.
Serve with brown rice or whole wheat chapatis, naan, or roti.
Whole Wheat Chapatis
Servings: 12 chapatis
Ingredients:
2 cups whole wheat flour, plus more for rolling
Pinch of fine sea salt
1 cup water
¼ cup olive oil
Directions:
Combine flour and salt in a bowl. Slowly add the water to the flour while mixing with your hand until it all comes together. Add more flour if it is too sticky.
Knead the dough for 10 minutes until it is soft. Then cover the bowl with plastic wrap or a towel and allow it to sit for 30 minutes.
When you’re ready to make the chapatis, heat a flat griddle or cast iron skillet over medium heat.
Work the ball of dough into a long log and cut into 12 equal pieces by cutting it in half and then half again. Cut each of the quarters into 3 pieces.
Roll a piece of dough between your palms to form a ball and then flatten with your palm.
Use a rolling pin to flatten the dough until it is about 6 inches wide with an even thickness.
Slap the chapati onto the griddle and it should start to brown immediately. Add a little oil and then flip. It should puff up.
Remove and place the chapati on a towel-lined plate. Repeat with the remaining dough.