The Indian Foodie, Author at The Indian Foodie

In Festival

Paras Sem ki Sabzi (Spicy, Sautéed French Beans)

French beans are a variety of beans that are long in length, though some are curved. They are slender and more tender than regular beans. The ends are tapered and pointed. As with most vegetables, they are good for Indian sabzis (sautéed vegetables). Here is a quick sabzi with frozen French beans that are pre-cut.

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Paras Sem ki Sabzi (Spicy, Sautéed French Beans)

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Spicy, savory French beans that go well with any Indian meal.

Ingredients

1 pack frozen pre-cut French beans
¼ tsp mustard seeds
½ medium onion (thinly sliced)
2 medium garlic cloves (peeled and thinly sliced)
¼ tsp turmeric powder
1 tsp cumin powder
¼ tsp red chili powder (more or less, to taste)
2 tbsp cooking oil
1 sprig curry patta (leaves) (about 12, optional)
1 tsp salt
2 tbsp fresh, or thawed, grated coconut (or 1 tbsp of almonds )

Instructions

Heat oil in a skillet over medium heat.
Then add the mustard seeds.
As soon as they start to splutter, 30 seconds. Add the curry patta and sliced garlic. Stir 15 seconds.
Now add the sliced onions and return the heat to medium-high. Sauté until translucent, approximately 3-4 minutes.
Add the turmeric and cumin powder, and stir for 30 seconds.
Add the frozen beans. Stir to incorporate onions and spices with the beans. Lower heat to medium-low. Cover and cook for 3 minutes. Uncover and cook on medium-high, occasionally stirring, until all the moisture evaporates and the beans have a nice glaze. Approximately4-5 minutes.
Turn off the heat. Cover the beans with a splatter guard or half cover it to let the steam escape. This ensures the beans do not get soggy.
Pour into a serving dish and sprinkle with 2 tablespoons of grated coconut or with a tablespoon of roasted slivered almonds.

Notes

You can use fresh French beans. Wash the green beans. If they are stringy, break the top branch stem part of the bean and unzip the side string. I remove both ends of the beans, but you can leave the tip if it does not look stringy. Gather a few beans together and do long cuts, diagonal cuts (about 1½-2 inches in length. Add a quarter cup of water before you cover to cook the beans, then follow the recipe.

Course: Side Dish

Cuisine: Indian

Keyword: French beans

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In Main Dishes

Whole Tandoori Chicken Roast

By The Indian Foodie

All I recall about turkeys is that when we were kids in Dehra Doon, India, we had a turkey living with our hens. I am not sure how and where Dad got him. The turkey used to chase us when we got within its range, and we would run. One day, he wasn’t to be seen anymore. I now strongly suspect Mama refused to have him end up on our table, and had Dad give him away to the Officers’ Mess Hall for dinner!

Since it is an American tradition, we never celebrated Thanksgiving until we moved to the USA, and then, we had the traditional Thanksgiving meal with all the trimmings, but with variations sometimes. Mama assigned dishes to each of us in the family, so no one was overburdened.

Now, Thanksgiving Dinner has become a festive, joyful celebration for our family, too. I have decided to add an Indian flavor to the traditional Thanksgiving meal by replacing turkey with a whole Tandoori chicken. Tandoori Roast Chicken is the perfect complement to your Thanksgiving meal, adding just the right amount of spice without overpowering the rest of your holiday meal. I’ve also added Indian-style sides and bread.

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Whole Tandoori Chicken Roast

Prep Time 1 30

Cook Time 50

Total Time 1 1 20

Servings 4

Thanksgiving dinner with an exotic twist—succulent, savory chicken roast.

Ingredients

1 whole chicken (approximately 6 lbs, skinned or unskinned, your preference—see notes)
2 tsp salt
2 tbsp lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp chili powder
2 tbsp cumin powder
2 tbsp coriander powder
2 tsp haldi powder
1 tsp ground black pepper
1 tsp garam masala
1 tsp Tandoori masala (or to taste—use carefully as they pack some chili heat!)
½ cup yogurt
2 tbsp tomato paste
2 tbsp vegetable oil
1 large onion (cut into thick round slices)
1 lemon
½ tbsp chopped fresh cilantro

Instructions

Remove neck and chicken parts from the cavity. ( I discard this).
Wash chicken, drain, and pat dry. Place on a board, and with a sharp knife, make tiny score marks all over the chicken, with slightly larger ones over the breast area. Now place the chicken in a bowl large enough to marinate it in.
In a two-cup bowl, combine 2 tablespoons of lemon juice with one teaspoon of salt and turmeric and rub all over the chicken, including the cavity. Set aside for 15 minutes.
In the same bowl, mix the yogurt, tomato paste, remaining salt, and spices. Rub the marinade all over the chicken. Use your fingers under the skin, top and bottom, and thighs to rub in the marinade. Cover the bowl and refrigerate overnight or for at least 6-8 hrs.
After marinating, let the chicken stand for 30 to 40 minutes at room temperature. Brush with some of the leftover marinade, but don't overdo it.
Preheat the oven to 350 degrees. Get your roasting pan with rack ready. Pour 1/2 cup water into the pan and place the rack over the pan. Brush the rack with oil. Place the onion rings on the rack. Carefully place your marinated chicken over the onions, breast side up.
Place chicken on the center shelf and bake for 1 hour.
Remove the chicken from the oven. Carefully turn it upside down and bake for half an hour.
Remove from oven, turn belly side again up and bake for 15 minutes.
Check to see if the temperature on your meat thermometer reads 165 degrees when poked near the thigh bone. If not, continue to bake until it does.
Turn on broil. Broil for 2-3 minutes until brown and crisp.
Once done, let the chicken rest for 30 minutes.
Place on a serving tray and garnish with some of the cooked onions, cut lemon, and a sprinkling of chopped cilantro.

Notes

Chicken with the skin tends to be more moist and juicy. The half cup of water in the roasting pan also keeps the chicken on the rack from drying out.

If you prefer chicken with the skin off, be sure to baste it every 20 minutes or so with some of the leftover marinade. If it is thick,thin it out with some chicken broth.

If you do not have a pan with a rack, you can also bake the chicken directly in the pan. Bake covered for 1 hour, basting with juices halfway through. Then uncover and cook for half hour. Check the temperature with a meat thermometer. If not brown enough, broil for 2-3 minutes until brown.

Course: Main Course

Cuisine: Indian

Keyword: chicken

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In Recipes

Gajar Mattar Palao (Carrot and Pea Pilaf)

By The Indian Foodie

Pilafs are good sides for different styles of cuisine. This is a simple carrot and pea pilaf with not too many spices. It can complement BBQ meats and most Indian dishes. It goes well with spicy curries.

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Gajar Mattar Palao (Carrot and Pea Pilaf)

Prep Time 15

Cook Time 35

Total Time 50

Servings 4

A quick, easy, but delicious rice dish to complement BBQ meats and most Indian dishes. It goes well with spicy curries.

Ingredients

2 cups white basmati rice
3 tbsp oil
1 stick cinnamon (about an inch)
2 green cardamon
¼ tsp clove powder (or 3-4 cloves)
1 tsp tumeric powder
2 bay leaves
½ medium onion (finely sliced)
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
4 cups water (plus 1 tbsp)
¾ cup frozen peas and carrots

Instructions

To prepare:

Pick rice clean of any grit. Wash 4 times. Cover with enough water and let soak.
Meanwhile, prep your ingredients.
When you have all your ingredients ready, rinse the rice, and set it aside.

To cook:

Heat oil in a medium heavy-bottomed pot on medium-high.Add the bay leaves, whole cardamom, cloves, and cinnamon stick. Let sauté 1 minute.
Add the onions and sauté 4-5 minutes until translucent.
Add the ginger and garlic and stir for 2 minutes, scraping the bottom so that the ginger does not stick and burn.
Add the turmeric and give it a stir.
Add the rice.
Sauté, gently stirring occasionally, for about 2 to 3 minutes until the grains turn a little opaque.
Add salt and water. Stir them to mix with rice.
Bring the pot to a boil on high heat, uncovered. Immediately turn down the boiling water to a low simmer.
Add the peas and carrots. Stir.
Cover with a lid, and let cook on medium-low for 15 minutes. Do not uncover the lid or disturb the rice at this point.
Once the rice puffs out a bit and most of the water has evaporated, turn the heat to low and cook for 5 minutes.
Move the pot off the burner and let it sit covered for 5 minutes. Uncover and puff the rice up with a fork.
Spoon into a serving dish. Break up any rice lumps.

Notes

You can garnish the pilaf with sautéed cashew nuts or fried onions.

You can check to see if the rice is undercooked by rubbing a few grains between your thumb and forefinger. If they feel granular, then add a splash of water. Cover and cook on low for a few more minutes.

If you cook your rice in an oven-safe pot, once most of the water has evaporated, you can finish cooking it in the oven at 180F degrees for 10 minutes.

A manual pressure cooker or the Insta Pot cuts cooking time. Just follow the manual instructions.

Course: Side Dish, Vegetarian

Cuisine: Indian

Keyword: pilaf, rice

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In Recipes

Tikka Masala Tari (Tikka Masala Sauce)

By The Indian Foodie

Chicken Tikka Masala originated in the United Kingdom and has now become as popular as Tandoori Chicken. Since most of the spices are almost the same, I used the curried sauce of the Tikka Masala to go with my Whole Tandoori Chicken Roast. A whole tandoori is more like a roast with a hint of masala, so the sauce intensifies the flavor when paired with it. The Tikka Masala Sauce is used to make your Chicken Tikka Masala and Paneer Tikka Masala recipes that I shall share later.

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Tikka Masala Tari (Tikka Masala Sauce)

Prep Time 20

Cook Time 25

Total Time 45

Servings 6

A creamy sauce that goes well with tandoori chicken or paneer, and as a dipping sauce for flatbreads and Indian fried breads like baturas, kulchas, and parathas.

Ingredients

1 medium onion (peeled and diced)
2 large tomatoes (washed and diced)
1 tsp tomato paste (heaped)
2 tsp ginger paste
2 tsp garlic paste
1 tsp cumin powder
1 tsp chili powder (more or less, to taste)
1 tsp garam masala
2 tbsp cooking oil
½ cup whole yogurt
2 cups chicken stock/broth
1 tbsp fresh chopped cilantro (for garnish)
2 tbsp heavy cream (for garnish, optional)

Instructions

Heat oil in a medium saucepan on medium-high heat.
Add onions and sauté till translucent and lightly brown. Approximately 4-5 minutes.
Add the ginger and garlic place and sauté for about 2 minutes until fragrant and the ginger starts to stick to the pan.
Add tomatoes and tomato paste and sauté for 7-8 minutes until the tomatoes are well blended.
Add all the spices and cook, frequently stirring, making sure the masalas do not burn.
Add 1/2 cup of chicken broth to blend the mixture. Remove from heat and leave to cool.
When cooled, put the masala mixture into a blender and blend until smooth.
Pour the blended paste back into the cooking pan.
Add the rest of the chicken stock. Blend and simmer for 5 minutes on medium-high.
Turn the heat to medium-low and add the yogurt. Stir well to blend and let cook on medium-low for an additional 5 minutes. Turn off and let rest for about 2-3 minutes before serving.
Pour into a serving bowl and garnish with cilantro and a swirl of heavy cream.

Notes

The sauce goes well with Tandoori Chicken, and as a dipping sauce for flatbreads and Indian fried breads like baturas, kulchas, and parathas.

Course: Side Dish

Cuisine: Indian

Keyword: sauce, tandoori

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In Recipes

Dahi Pudhina Chutney (Mint Yogurt Sauce)

By The Indian Foodie

Indian Cuisine has an abundance of raitas, chutneys, sauces, and dips, not forgetting the array of pickles. They are used to complement various dishes, and you will always find one of these served with a meal. Here is a Mint Yogurt Sauce. Quick and easy to prepare, it is light and tangy and pairs well with grilled tandoori chicken, tandoori vegetables, kebabs, tikkas, and pakoras.

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Dahi Pudhina Chutney (Mint Yogurt Sauce)

Prep Time 10

Cook Time 5

Total Time 15

Servings 4

Quick and easy to prepare, a light and tangy sauce that pairs well with grilled tandoori chicken, tandoori vegetables, kebabs, tikkas, and pakoras.

Ingredients

1 cup whole plain yogurt (or Greek yogurt)
½ cup mint leaves (washed and blended into a paste)
¾ tsp salt
½ tsp cracked black pepper

Instructions

In a nonreactive bowl, beat the yogurt till smooth.
Add the mint paste, salt, and pepper. Do a taste test and adjust the seasoning accordingly. Blend well.
Pour into a serving bowl and garnish with mint leaves—whole or chopped.

Notes

Instead of grinding the mint to a paste, you can chop the mint finely instead.

When I serve the mint sauce with Indian cuisine, I add roasted cumin and chili powder as well.

Course: Side Dish

Cuisine: American, Indian, Mediterranean

Keyword: mint, sauce, yogurt

This versatile sauce also compliments roasted /grilled meats, poultry and pork, and vegetables.

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In Main Dishes

Keema Curry (Ground Beef Curry)

By The Indian Foodie

I stop by to see Mama and Dad. Mama is busy in the kitchen. My youngest sister and her hubby are driving down from Carmel-by-the-Sea, California, with their two little girls for a short visit. Mama is busy in the kitchen fixing dinner. She is fixing Keema Curry as my brother-in-law, in particular, is very fond of it. She does that with all her sons-in-law and kids when we visit, so we always look forward to Mama’s “specials” and to her spoiling us!

Keema is ground/minced meat that is fixed with traditional Indian spices. It goes well with most Indian meals, rice, and pilaf. It tastes good with any flat bread or fried bread like Pooris or Baturas.

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Keema Curry (Ground Beef Curry)

Prep Time 20

Cook Time 55

Total Time 1 15

Servings 4

A delicious non-vegetarian dish of minced/ground meat and aromatic spices tossed in a fragrant tomato sauce.

Ingredients

1 lb ground lean beef (goat, lamb—see notes if using 80% fat free beef)
1 medium Serrano chili (stem removed and slit in half—remove seeds for less chili heat)
2 tbsp cooking oil
¼ tsp garlic powder (or garlic salt)
2 green cardamoms
1 stick cinnamon (about an inch or ¼ tsp cinnamon powder)
6 whole cloves (⅛ tsp clove powder)
6 whole pepper corns (½ teaspoon pepper powder)
1 medium onion (about ¾ cup when chopped fine or partially puree in a chopper )
1 tbsp garlic paste
1 tbsp ginger paste
3 medium Roma tomatoes (or 2 tbsp tomato paste or 2 tomatoes and 1 tbsp tomato paste)
1 tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder
½ tsp red chili powder (more or less, to your taste)
2 medium potatoes (scrubbed clean, peeled, and quartered into 8 cubes )
1 cup fresh cilantro / coriander leaves (1 cup loosely filled cilantro/ coriander leaves, chopped fine)
2 tbsp chopped cilantro / coriander leaves (for garnish)

Instructions

In a medium stew pot, skillet or wok, add about a teaspoon of oil and swirl it around.
Turn the stove on medium heat, and when the oil is heated a bit, add the ground beef, breaking it into bits with the spatula.
Sprinkle the ground beef with about 1/4 teaspoon of garlic powder or garlic salt.
Braise the ground beef, occasionally stirring, until the fat separates, and the beef changes color uniformly and is no longer pink—about 15 minutes. Do not brown.
Turn off the stovetop. Drain excess fat. See notes.
Meanwhile, wipe the used pot of any traces of the ground beef and put it back on the stove on medium heat.
Add 2 tablespoons of oil.
Add the slit green chili, then the bay leaves, cardamom, cinnamon, cloves, and pepper. Let sizzle for 30 seconds. **If you are using any of them in powdered form, hold them for now.
Add the finely chopped onion and sauté for 8 minutes until ¾ brown.
Now add the ginger and garlic paste and sauté for a minute.
Add the turmeric, coriander, cumin, chili, and any of the whole spice powders you have decided to use.
Sauté for another minute until you feel the ginger sticking to the bottom of the pan and the oil starts to separate.
Now add the tomatoes. Stir and cook for another 6 minutes until the tomatoes begin to soften.
Add the chopped cilantro, and cook until the oil starts to surface once more. About 2-3 minutes.
Add the ground beef and stir well. Cook uncovered for 5 minutes, stirring occasionally.
Add 2 cups of water and the potatoes.
Add the salt and give it a few stirs.
Cover, reduce heat to medium-low, and cook for another 20 minutes, stirring occasionally. If the gravy has thickened too much, add a little more hot water.
Check for salt in the last 5 minutes of cooking. At the same time, check on the potatoes to see if they are done.
To check, pierce potatoes with a skewer. It should slide through easily. If not, give it a few more minutes. Turn off the heat and let it sit for at least 5 minutes. Remember, potatoes cook a bit after you turn off the stove.
Transfer to a serving dish and garnish with the reserved chopped cilantro.

Notes

1. Serve with plain rice or pilaf, flatbreads, fried bread, or as part of a complete Indian meal.

2. If you are using 80% fat-free beef, as I do sometimes, then before starting to cook, prepare to strain the excess beef fat released when cooking. Do this by folding two paper towels together and placing them on the sieve. You will drain the ground beef and a pot underneath, of course, to catch the excess drip. This step is unnecessary if you are using lean beef or lean meats. All you need to do is sauté the ground beef for about 15 minutes and set aside until ready to add to the curry.

3. If you would like to add peas, you can microwave a cup in a bit of water and add them to the ground beef in the last 5 minutes. Mama always said peas seem to retain their bright color if you do that rather than boil them with the gravy for 15 mins. You can do that, too, if you don't like using a microwave.

Course: Main Course, Non-Vegetarian

Cuisine: Indian

Keyword: beef,, curry, lamb, meat

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