The Indian Foodie, Author at The Indian Foodie

In Main Dishes

Lauki Channa Dal (Bottle Gourd Chickpea Curry)

We are visiting my husband’s Mamajee (mother’s brother) in Chandigarh. Mamijee (his wife) is busy in the kitchen supervising the meal. I am with her to see if I can lend a hand—and, since I am family, it would be most disrespectful of me to sit like a guest and not ask if I can help! The dal is already boiled, and the lauki (bottle gourd) is being prepared. I watch and try to stay out of the way until I am needed.

Bottle gourd belongs to the family of summer squashes in India like Ridge gourd (Tori) and Indian round gourd (Tinda).

Lauki always makes me think of Loki in Norse Mythology!

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Lauki Chana Dal (Bottle Gourd Chickpea Curry)

Prep Time 20

Cook Time 35

Total Time 55

Servings 6 people

A North Indian specialty, perfect for a vegetarian main or side dish!

Ingredients

For the Dal

1 cup channa dal
1 tbsp finely chopped ginger root
½ tsp turmeric
4 cups water

For the Gourd

1 medium gourd, peeled and chopped
1 medium onion chopped fine
2 medium tomatoes chopped fine
½ tsp whole cumin seeds
1 serrano chili, sliced in half (optional)
1 tsp salt
½ tsp turmeric powder
¼ tsp red chili powder (optional)
½ tsp ground cumin powder
¼ tsp garam masala (or to your taste)
1½-2 cups water
1 tbsp chopped fresh cilantro for garnish (fresh green coriander leaves)
3 tbsp cooking oil

Instructions

For the Dal

Sort and clean the dal well of any grit. Wash, rubbing grains together with your fingers, at least 3 times and soak in water for half an hour, then drain and place in a 4 to 6-quart pot.
Add 4 cups of water, chopped ginger, 1/4 teaspoon of turmeric, and 1 teaspoon of salt. Set on the stove and cook on high, partially covered, until it comes to a rolling boil. You can remove any froth that surfaces with a spoon.
Lower heat and let simmer for approximately 40-45 minutes, stirring occasionally until soft and blended. Turn off the heat.

For the Gourd

Peel and cut the gourd in half, then cut in half again and chop into bite-size bits. If the gourd is more mature, the inside flesh might be a little spongy, and you can remove some of it. Immerse in a bowl of water and set aside.

For the Curry

Heat oil in a large pot. Add cumin seeds and wait until they sputter and turn brown, about 30 seconds (careful, they burn quickly!).
Add finely chopped onions and sauté until three-quarters brown, 8-10 mins.
Add the turmeric powder, cumin, and red chili powder. Stir for 30 seconds, then add the finely chopped tomatoes. Let cook for 4-5 minutes, stirring occasionally, until tomatoes are cooked and start to curl.
Add the bottle gourd after draining. Stir for about one minute, then add 2 cups of water. Cover and cook until almost done, approximately 15minutes.
Add to the cooked dal and let boil for another 5-10 minutes so the curry and dal are blended and flavors infused.
Check for salt. Add more hot water if the consistency is too thick. Sprinkle the garam masala on top and stir.
Pour into a deep serving dish. Garnish with coriander.

Notes

Serve with plain boiled white rice or rotis.

You can omit the tomatoes—it still tastes good!

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: chickpea, north indian, vegan, vegetarian

Farmers’ Market (Apni Mandi) in Chandigarh by Sarbjit Bahga

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In Gluten Free

Kala Channa Curry (Brown Chickpea Curry)

By The Indian Foodie

I am sorting and cleaning kala channa (desi chickpeas) which are a smaller brown version of garbanzo beans (kabuli channa in India). I plan to soak them overnight to cook the next day.

I recall grocery shopping for them once, straddled on the back seat of a moped. After many practice rounds around the block, I had allowed our ten-year-old son to drive me to the market, which was just around the corner. It was a relatively safe ride as the market was in a cantonment area where military families were given housing accommodation. Since he was never allowed to drive it on his own, he was aware of the privilege. It was a great parental tool for good behavior! Of course, he was eagerly awaiting driving the car, but that was not going to happen any time soon! Driving rules and regulations were not strictly imposed at that time in India, as you can tell!

As with most lentils and beans, chickpeas can be soaked overnight and cooked in several ways. When soaked overnight and sprouted for a few days, they make a power snack. My husband has taken a handful every morning for years.

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Kala Channa Curry (Brown Chickpea Curry)

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings 6 people

A delicious bean curry of whole brown chickpeas seasoned with tomato, ginger, garlic, and a blend of Indian spices.

Ingredients

2 cups dried kala channa (brown chickpeas) (or garbanzo beans)
2 tbsp cooking oil
2 medium onions, peeled and chopped very fine (or use a food processor)
1 green Serrano chili
2 tbsp tomato paste (or an 8-oz can of tomato sauce)
1 tbsp ginger paste (preferably fresh)
1 tbsp garlic paste (preferably fresh)
Salt to taste
6 cups water (or more, depending on the amount of gravy you want)

Whole Spices

1 large black cardamom (optional)
2 bay leaves
2-3 cloves
4-5 peppercorns
1 small cinnamon stick

Masala

2 tsp coriander powder
1½ tsp cumin powder
½ tsp turmeric powder
¼ tsp red chili powder (to your taste)

Garnish

1 tbsp chopped fresh cilantro (coriander)

Instructions

Heat oil in a 4-6 quart pot over medium heat. Add whole spices, stir, then add theonions and sauté until three-quarters brown (about 7-8 minutes).
Add the ginger and garlic pastes and all the masala powders. Stir 2-3 minutes until fragrant. Remember to scrape the bottom of the pan to prevent sticking and burning. If it does start to stick, you can add 2 tablespoons of water, hot or cold.
Add the tomato paste with about a ¼ cup water and cook for 3-4 minutes.
Add the soaked chickpeas and water. Cover and bring to a boil. Lower heat and simmer for approximately one hour, stirring every now and then (after about 50 minutes, check to see if the chickpeas are nearly done. If it looks like the water is drying up at any point, add a little more hot water).
Mash some of the chickpeas against the side of the pan to make a thicker gravy. Cook for another 5 minutes until tender.
Garnish with the fresh chopped cilantro.
Serve with plain boiled rice, any Indian style Pilaf, or any kind of flat bread.

Notes

You can boil the beans separately until three-quarters done and then add to the curry masala. Simmer for at least 15-20 minutes more to absorb all the flavors of the curry and cook until the beans are completely done.

If substituting with non-organic, canned garbanzo beans, be sure to rinse them to get rid of preservatives.

You can use bottled ginger and garlic paste instead of fresh.

I like to use a pressure cooker to hasten the process. I just follow the manufacturer’s manual on cooking time for beans.

Cooking time will vary depending on whether you boil the beans first, cook them with the curry mixture, or use cooked canned beans. Remember cooking time also varies depending on the altitude of the place where you live.

Course: Main Course

Cuisine: Indian

Keyword: chickpea, vegan, vegetarian

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In Gluten Free

Masala Fish Fillets (Spiced Fried Fish Fillets)

By The Indian Foodie

My brother is visiting us from the United States. It has been nearly ten years since he left, so I am determined to fix him all the Indian dishes he loves. My husband is teaching at the Institute of Defense Management in Trimulgherry, a part of the military cantonment near the ancient twin cities of Hyderabad and Secunderabad.

Built on the Deccan Plateau in south-central India, the cities are now a huge metropolis. We live in the cantonment area, but I am driving on the Tank Bunk Road to the local fishers at Hussain Sagar Lake. The Tank Bund Road links the two cities. It is my go-to place for fish, as the fish retailers hawk their catch along the roadside curb during the late afternoon. The fish are wrapped in gunny sackcloth and kept in iceboxes to keep them fresh.

My favorite is the silver pomfret which is most common and found abundantly in the seas of the Indo-Pacific area and all along the coast of the Indian subcontinent. Different species of the fish (family Bramidae) are also found in the Atlantic and Pacific. I buy pomfret because I know it did not come from the lake’s murky waters.

There are, of course, many varieties of river and sea fish, but today I choose pomfret. I always have it cooked as soon as I get home, as I do not want to risk refrigerating it. No matter how much I get, by the time we finish eating it is all gone!

I check out the fish to see if they are fresh. The eyes seem clear, and the skin bounces back when pressed. The gills are also moist and reddish. Most importantly, no pongy, fishy smell, just the regular smell of fish.

My favorite fishmonger is there, so I don’t have to haggle back and forth over price. I pick two good fish and have him clean and prep them whole for me. When I get home, my cook will wash them well and slice them into fillets.

I plan to fix Masala Fish Fillets using one of my mama’s recipes. It is a simple recipe, flavorful and tangy with the use of masalas and vinegar.

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Masala Fish Fillets (Spiced Fried Fish Fillets)

Prep Time 30

Cook Time 15

Total Time 45

Servings 4

A simple recipe, flavorful and tangy with the use of masalas (spices) and vinegar.

Ingredients

1 lb fish fillets (any fish that is good for frying like cod, halibut, tilapia, catfish, or king mackerel )
1 tbsp garlic paste
1 tsp turmeric powder
1 tsp cumin powder
½ tsp chili powder (or to your taste)
¾ tsp salt
¼ cup vinegar (malt or distilled, or lime/lemon juice)
½ tbsp chickpea flour (besan) (or cornstarch)
3-4 tbsp cooking oil

Instructions

Wash the fish well and pat dry. Place in a wide bowl and rub the fillets with the chickpea flour.
Blend the spices, garlic paste, and vinegar. Coat the fish slices well and marinate for at least 15 minutes.
Heat oil in a heavy-bottomed frying pan large enough to accommodate the number of fillets you are frying.
When the oil is well heated, carefully lower the fish slices into the oil. If you have any masala left over, brush or spoon it over the fillet. Let cook for 7-10 minutes, and then carefully turn the fillet over and fry the other side for another 6-7 minutes or till nicely cooked, and the fish starts to flake.

Notes

Serve garnished with lemon wedges.

Goes well with any kind of pilaf, fries, or a wrap.

Course: Main Course

Cuisine: Indian

Keyword: fish, spicy, fried

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In Main Dishes

Kofta Curry (Meatball Curry)

By The Indian Foodie

It was a Saturday afternoon in Calcutta (now called Kolkata), and instead of being sent off to take an afternoon nap, which we detested, Mama roped us kids in to helping the cook prepare the koftas for the big party at our home that evening. Cook spread out a mat on the kitchen floor, first making sure we washed our grimy hands. Then, sitting cross-legged on the mat, we raced to see who could make the best and most kofta balls. Needless to say, we finished in double quick time, so ended up having to take a nap anyway!

The parties were always exciting. We had a huge front verandah that ran the length of the house. We would have a live band with great jazz music. French chalk powder would be sprinkled around one area of the verandah to make the polished marble was smooth for dancing. We were allowed to mingle with the guests when they arrived, but, after making an appearance and treating ourselves to tasty hors d’oeuvres, we were then shunted off for dinner in our private dining hall and early bed. Of course, we would sneak out to peer through door cracks to watch all the dancing and fun until Nanny found us, and we had to run back to our rooms. Our parents gave great parties and the crowd was always huge!

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Kofta Curry (Meatballs Curry)

Prep Time 25

Cook Time 45

Total Time 1 10

Servings 6

One of our family favorites—curried meatballs drenched in flavor and guaranteed no leftovers!

Ingredients

For the Koftas

2 lbs ground beef ( )
3 tsp garlic salt (or regular salt with added fresh garlic paste)
2 tsp onions (finely diced)
2 tsp fresh cilantro (chopped)
½ tsp salt
2 tbsp oil (to sauté meatballs)

For the Curry

4 tbsp cooking oil
1 large black cardamom
2 green cardamoms
2 sticks cinnamon (1-inch long sticks)
9 peppercorns
2 bay leaves
3 medium onions (diced finely)
2 medium tomatoes (diced finely)
2 tbsp tomato paste
¼ tsp tumeric powder ( )
1 tbsp corriander powder
2 tsp ground ginger
2 tsp ground garlic
salt to taste
¼ tsp red chili powder (optional)
2 medium potatoes (peeled and cut into 4 or 8 pieces, optional)

Instructions

For the Koftas

Mix all ingredients (except the oil) together and form into balls, about 1" in diameter.
Heat oil in a deep pan, add koftas, and sauté a few minutes, rolling them around gently until the koftas are no longer pink, about 8-10 minutes.
Cover, lower heat, and cook for about 5 minutes.
Remove the lid and continue to sauté until koftas are lightly browned, but still moist.
Remove the koftas from the pan, and set aside on a paper towel to absorb any excess fat.

For the Curry

In a 4-6 quart pot, heat the oil on medium heat.
Add whole spices and stir a couple of times, then add the chopped onions and sauté until they are three-quarter browned, about 10-15 minutes.
Add the spices, ground ginger, and garlic. Continue to sauté for a minute or two.
Now add the chopped tomatoes. Cook for 4 minutes until the tomato pieces start to curl.
Add 2 cups of hot water and continue to cook another 5 minutes.
Now add the kofta balls, lower heat, and simmer for another 10 minutes on low heat.

If Adding Potatoes

When adding kofta balls, add the potatoes, add hot water to cover the potatoes, and continue cooking until the potatoes are done, about 15-20 minutes.

Final Hints

Garnish with chopped green coriander.
Serve with plain white Basmati rice, pea pilaf, or carrot rice.

Course: Main Course

Cuisine: Indian

Keyword: curry, kofta, meatballs

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In Main Dishes

Chicken Korma Curry (Bangalore Style)

By The Indian Foodie

Mama is one of a family of twelve siblings. Her youngest two sisters are visiting, and all three of them are in the kitchen fixing Chicken Korma for lunch. There is lots of laughter and reminiscing while they take over the cooking. Our cook sits happily on the kitchen steps, smoking his bidi (hand rolled Indian cigarette). The visits are always fun. We enjoy seeing them together. They have a secret language that they made up to exchange gossip when in public. This drives the husbands crazy, because they can’t understand a word being said.

Soon the delicious aroma of the korma, pilaf, and sabzis fill the air, and we can’t wait to eat.

A korma has its roots in Mughlai (Indo-Persian) cuisine. It is a dish made with meat or vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

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Chicken Korma Curry (Bangalore Style)

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 8

A korma is a dish made with meat or vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

Ingredients

2 lbs chicken (cut chicken breasts or thighs in bite-sized bits, or, if you prefer, substitute chicken for bite-sized meats of beef or lamb )
2 medium onions (peeled and minced, can use a food processor, but don't purée it too much)
1 medium fresh green Serrano chili (slit in half)

Whole Spices

3 medium bay leaves
4 pods green cardamom
8 cloves
2 tbsp poppy seeds, ground smooth (optional, known as khus khus, available at any Indian grocery store)

Spices

1½ tbsp ginger paste
1½ tbsp garlic paste
2 tsp coriander powder
1 tsp tumeric powder
½ tsp red chili powder (optional, or more or less to taste)
2 large tomatoes (finely diced)
1 cup yogurt (well beaten)
1 can coconut milk
2 tbsp tomato paste
1 cup fresh green coriander (finely chop half a cup; purée the other half to add to the gravy)
1 tsp salt (or to taste)
5 tbsp cooking oil
1 can chicken broth / stock (or beef broth / stock, if cooking beef)
2 cups water (add more if you would like to increase the amount of the gravy, but korma always has a thicker texture than curry)

Instructions

Rinse chicken and drain.
Heat oil in a heavy-bottomed pot on medium heat. Add whole spices, stir twice and add onions and green chili.
When onions are half brown (about 5-8 minutes), add the chicken (or meat) and cook in its own juice, about 10-15 minutes or until nicely glazed and no longer pink.
Now add the ginger paste, garlic paste, and spice powders. Sauté uncovered for about 3-4 minutes until you can smell the aroma.
Add the tomatoes and puréed green coriander. Continue to braise the chicken (or meat) stirring occasionally until most of the moisture is evaporated and oil starts to surface on the sides of the pot (about 10-15 minutes).
You have to monitor this stage closely, as cooking times may vary depending on the stovetop used, and the masala may burn if you do not stir it often.
Add the stock and let it simmer until the chicken (or meat) is nearly done (approximately 10 minutes).
Turn the heat down and add the beaten yogurt, coconut milk, tomato paste, and salt. Simmer on low for another 5 minutes or until the chicken (meat) is tender.
Now add the finely ground poppy seeds.
Serve with Peas and Carrot Pilaf, Carrot Pilaf, Zeera rice, or plain boiled rice.
It also tastes good with Naans, rotis, parathas, or tortillas.

Notes

Chicken takes less time than meat. To cut the cooking time for the meat, I boil it separately with salt, strain the stock, and use it in the meat. Please be sure to add more broth/stock to make up the amount required for the gravy.

If you have someone who is lactose intolerant, omit the yogurt, but add a little more tomato paste to give it a tangy taste.

The chili powder and Serrano are optional, but since the coconut milk gives it a sweetish flavor, the use of chili will give the curry the extra zing it needs.

Course: Main Course

Cuisine: Indian

Keyword: chicken, curry, korma

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In Drinks

Iced Coffee

By The Indian Foodie

The living room is full of the 20-odd ladies who have been invited for a Kitty Party at my place. A kitty party is a fun get-together for the women where each person in attendance adds a set amount of cash in a pot. There is a draw at the end of the party, and the winner takes all. It is a Saturday, and the husbands have been left to take care of the kids. With most of us having Ayahs (women who work as domestic help and take care of children), it is not much hardship for the men.

The living and dining rooms are combined, so I have the dining table spread with snacks and drinks. Iced coffee is in great demand. Fortunately, I have made a big batch of it and placed a large glass bowl in the center of the coffee table, and everyone is adding their Rs. 10.00 to the pot. We are not high rollers! I make sure they write their names on a piece of paper and drop them in the ‘lottery’ box. I have bought some consolation prizes as well to soften any disappointments.

The ladies are chattering like magpies, exchanging news and gossip. Cook has roped in her daughter to help with the serving. She walks around with the snacks, making sure everyone is being catered to. I smile at her as I know she enjoys listening to the conversations and will question me on some of them later on. She grins back. The ladies enjoy a chance to get together and time away from household responsibilities. Since the party is held monthly, we all get a chance to host the occasion.

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Iced Coffee

Prep Time 15

Cook Time 20

Total Time 35

Servings 8 cups

A deliciously cool, energizing drink for a steamy, hot day! Iced coffee or cold coffee is a blend of coffee, milk, cream, and sugar.

Ingredients

3 tsps (scoops) coffee (regular or decaffeinated)
3 cups water
3 tsps instant coffee (your choice)
5 tbsp cane sugar (or sweetener of your choice)
4 cups whole milk
1 cup crushed ice (or ice cubes to your liking)

Instructions

Pour the 3 cups of brewed coffee into a pitcher. Add the instant coffee and sugar to it. Stir well till the sugar is dissolved. Leave it to cool or cool it with some crushed ice.
Pour the coffee into a punch bowl or in a pitcher large enough to hold at least 10 cups of coffee.
When completely cooled, add the milk and crushed ice. Stir well. Taste for coffee strength, sugar, and milk. Adjust it to your taste.
Serve in stemware or tall glasses with crushed ice. You can garnish with a dusting of cocoa, cinnamon or a dollop of cream.
For the adventurous, a huge dollop of ice cream adds sumptuous flavor.

Notes

Variations: You can substitute some milk with a flavored half-and-half like Irish cream or Hazelnut cream. If you are lactose intolerant, substitute with oat milk or Almond Milk.

For a spirited version, add a few pegs of Bailey's Irish cream to the mix. I call it my version of Irish coffee.

You can fix the coffee entirely with your choice of brew or instant coffee. I find the combination gives it an interesting flavor. You can also substitute a flavored brew.

Course: Drinks

Cuisine: American, Indian

Keyword: coffee, iced, cold

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