The Indian Foodie, Author at The Indian Foodie

In Main Dishes

Kofta Curry (Meatball Curry)

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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In Main Dishes

Chicken Jalfrazi

By The Indian Foodie

It is the beginning of winter. I am curled up on the sofa reading. The trees have been stripped bare by autumn winds. It is getting close to dinner and I really do not feel like spending too much time cooking as the book is getting fascinating! I remember a very simple recipe that Mama would occasionally fix with goat/lamb liver and kidney. Since I am not much into liver or kidney, I usually fix it with chicken, but you could use beef, lamb, or goat meat. I set my book aside, and soon I am in the kitchen cutting up the chicken breast and get started. Do I miss my cooks in India? Naah! I enjoy cooking…though clean up is another story!!!

Jalfrazi, jalfrezie, jhal frezi, jaffrazi—many spellings for the same dish has its origins in Bengal. The word “Jal” means spicy in Bengali, but you can make the dish milder by adjusting the spices in the dish to your palate.

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Chicken Jalfrazi

Prep Time 15

Cook Time 25

Servings 4

A deliciously tangy Indian-style chicken stir-fry in a fresh tomato-based curry. Easy to make and full of flavor!

Ingredients

1 lb boneless chicken breast or thighs
2 large onions (approx. 8 oz)
2 large tomatoes (approx. 3/4 cup)
1 tsp chili powder (to taste)
1 tsp cumin powder
Salt to taste
3 tbsp cooking oil
Fresh cilantro for garnish (optional)

Instructions

Heat oil in a deep pan over medium heat.
Add onions and sauté till golden brown, approximately 8-10 minutes.
Add the chicken, salt, chili and powders. Stir a few times.
Cover and cook, stirring occasionally, till all the moisture from the chicken evaporates, 7-8 minutes.
Uncover and add the tomatoes.
Now cook uncovered stirring occasionally till the tomatoes are nicely blended.
Add half cup hot water, stir and get all the good braised bits incorporated, then let simmer for 5 minutes to get a thick gravy.
Garnish with cilantro.

Notes

Serve with roti (tortillas), naan or paratha.

Course: Main Course

Cuisine: Indian

Keyword: chicken, onion, tomato

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In Drinks

Pineapple Lassi (Pineapple Yogurt Drink)

By The Indian Foodie

Lassi, a yogurt drink that is common in India, is becoming popular all over the world. It is a refreshing summer drink to combat the heat. I normally just like it plain with no fruit, but once in a while, I will fix it with fruit. It is a great substitute for a light lunch or a mid-day snack. My youngest sister and her daughters love it after working out at the gym.

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Pineapple Lassi (Pineapple Yogurt Drink)

Prep Time 10

Cook Time 5

Total Time 15

Servings 2

Lassi, a refreshing, healthy yogurt drink that is common in India, is now popular all over the world.

Ingredients

1 cup plain yogurt (full fat, low fat, or no fat)
5 oz fresh pineapple (chilled, peeled, and chopped or 5 oz of canned pineapple)
2 tbsp sugar (depending on the sweetness of pineapple, or use sugar substitute)
½ cup pineapple juice (if using canned pineapple)
1 cup ice or ice cubes (crushed)

Instructions

Put all the ingredients with a ½ cup of crushed ice in a blender (or hand whisk) and blend until smooth. Taste for sugar. Save the extra ice in case you want the drink colder.
Serve in tall stemware or regular glasses, garnished with a pineapple rind, chopped pineapple, or mint leaves.

Notes

You can adjust your lassi according to your taste. If you like a less thick lassi, then add more water/ice to the mix.

You can convert this into a milkshake by substituting the yogurt with a cup of milk, almond milk or oat milk. Just make sure both milk and fruit are well chilled, so the milk does not split. Adjust the sugar to your liking. Serve with dollops of ice cream and chopped nuts.

Course: Drinks

Cuisine: American, Indian

Keyword: drinks, lassi, pineapple, yogurt

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In Recipes

Masala Baingan (Sautéed Spicy Eggplant)

By The Indian Foodie

My husband has been transferred once again. This time to Agra. In true military fashion, there are no homes available for immediate occupation. We stay with a close friend and fellow officer and his wife. They have graciously allowed us to stay with them until we are allotted temporary accommodation. This was a recipe that I learned when we were with them. Thank you, Madhu!

About Agra—the city of the Taj Mahal! When I first saw it, I wasn’t that impressed as I had been fortunate to have seen so many beautiful structures all over India, old or older. And then, one moonlight night, we went to see it and suddenly its beauty and majesty sprang to light. I guess my daytime visits with teeming crowds and vendors detracted from it.

Years later, our family was able to revisit it and spend more time soaking up the intricacies of its amazing architecture and design.

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Masala Baingan (Sautéed Spicy Eggplant)

Prep Time 15

Cook Time 20

Total Time 35

Servings 4

A delicious, nutritious way to enjoy eggplant!

Ingredients

2 large long eggplants (or large oblong one. Wash and dice into one-inch cubes, unpeeled.)
1 tbsp fresh ginger (chopped, skin removed)
½ large onion (semi-finely diced)
2 large tomatoes (diced)
½ tsp tumeric powder
chili powder (to taste or 1 green Serrano chili, finely diced)
4 tbsp cooking oil
salt (to taste)
2 tbsp fresh cilantro, finely diced, for garnish

Instructions

Heat oil in a wok or deep skillet over medium heat. Add chopped ginger and sauté for 30 seconds.
Add onions and sauté for another 4 minutes until soft and starting to turn brown at the edges.
Now add the spice powders and stir for 30 seconds to stir-fry the masala.
Add the chopped eggplant. Stir a few times to mix the masala and the eggplant, then add the tomatoes.
Cover and cook for about 5 minutes until the eggplants are tender. Uncover and cook on semi-low until the moisture evaporates and the oil starts to separate. Approximately 10-15 minutes.
Be sure to stir a few times while cooking so your eggplant does not stick to the pan and burn. The eggplant should be soft, but not mushy.
Add half the cilantro and stir to mix it in. Transfer to a serving dish and garnish with the rest of the cilantro.

Notes

In an Indian meal, vegetables are usually served with dal or a meat/poultry dish or both. You can have them with roti or rice. I just use them in a wrap sometimes when I want a light meal or not feel like cooking a full meal!

Course: Side Dish

Cuisine: Indian

Keyword: vegetable, vegetarian

-Taj Mahal Photo by AussieActive on Unsplash

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