New Recipes:
The Indian Foodie
Tag

Slider

Browsing
In Recipes

Tikka Masala Tari (Tikka Masala Sauce) 

By

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.

Print Pin

Tikka Masala Tari (Tikka Masala Sauce)

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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

 

Your Next Recipe
By
In Main Dishes

Keema Curry (Ground Beef Curry)

By

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.

Print Pin

Keema Curry (Ground Beef Curry)

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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
Your Next Recipe
By
In Main Dishes

Dahi Allu (Potatoes in a Creamy Yogurt Gravy)

By

I am leafing through Mom’s cookbook. It looks like she picked up some recipes when visiting Dad’s sister in Patiala. Mom was a recipe collector (maybe less of a junkie than I am!). You can almost tell whom she had visited and stayed with by the recipes in her book. I decided to try one of them. This recipe is from her sister-in-law. Auntie Norma was Dad”s elder sister. She helped Dad when he was going through college before joining the army, and he was ever grateful for that.

Print Pin

Dahi Allu (Potatoes in a Creamy Yogurt Gravy)

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Potatoes in a creamy yogurt gravy mixed with chickpea flour and exotic spices.

Ingredients

  • 6 medium potatoes (boiled, peeled, and quartered into bite-size bits )
  • 1 cup plain yogurt (whole or lowfat)
  • ½ cup water
  • 1 tbsp chickpea flour (besan)
  • 1 small green chili (or to your taste)
  • ½ tsp cumin seeds
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp black pepper powder
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder (optional, or to your taste)
  • 1 medium onion (finely chopped - about ½ to ¾ cup)
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • ½ cup cooking oil (I like canola, peanut, or vegetable for frying)
  • 1 tsp salt (or to taste)
  • 2 tbsp fresh chopped coriander (cilantro)

Instructions 

  • Mix the yogurt with half a cup of water and the chickpea flour. Blend until smooth, and set aside.
  • Add all the spice powders to a small bowl and mix them together. Set aside.
  • In a medium-sized pot, pour in a 1/2 cup of oil. Deep fry the potatoes on high heat. You may have to do it in batches and add more oil, if necessary. Fry until the potatoes start to brown at the edges, about 7-8 minutes. Drain on paper towels and set aside.
  • In the same pot, remove excess oil until about 2-3 tablespoons are left. Heat on medium-high. Add the cumin seeds and let them crackle for 30 seconds.
  • Add the onions and fry until half-brown. About 7-8 minutes.
  • Add the ginger and garlic paste and fry for 1 minute, then add all the dry masala powders. Stir and sauté for another minute or two.
  • Add the yogurt mixture slowly, stirring as you go. Cover and let simmer for about 5 minutes.
  • Add the potatoes, stir carefully, and let simmer for another 5 minutes for the potatoes to absorb some of the gray. If the gravy gets too thick, add about a half cup of hot water to thin it out. Do not make it too watery, as this dish needs a reasonably thick gravy.
  • Turn the heat off. Pour the Dahi Allu into a serving dish and sprinkle with the chopped cilantro.
  • Serve with roti, naan, paratha, boiled rice, or a simple pilaf.  

Notes

If you do not want to fry the potatoes, you can just crumble the boiled potatoes coarsely with your finger and add it to the curry mix.
Course: Main Course, Vegetarian
Cuisine: Indian
Keyword: dahi, potatoes, yogurt
Your Next Recipe
By
In Main Dishes

Phool Gobi Sabzi (Spicy Masala Cauliflower)

By

In Indian cooking, vegetables can be cooked in a wide variety of ways depending on your taste. My mother-in-law would fix them without onions and tomatoes. They tasted just as good with or without. This recipe was morphed from Ratna Chachi. In India, each relationship is defined. Your father’s younger brother is your Chacha, and his wife is your Chachi. Nandi Chacha was my husband’s uncle. He owned a catering business which the best in New Delhi. Their food and service were outstanding. His sons are carrying on his legacy under Harisons Nandi Caterers, and they are definitely the best!

Print Pin

Phool Gobi Sabzi (Spicy Masala Cauliflower)

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
For the most discerning palate, a one-pan dish that is delicious and nutritious. Works great as a vegetarian wrap!

Ingredients

  • 1 head cauliflower (cut into bite-sized pieces, washed and drained )
  • 1 whole red or green chili (optional)
  • 1 medium onion (chopped fine)
  • 1 large tomato (chopped fine)
  • 1 tbsp grated fresh ginger
  • 3 tbsp cooking oil
  • 2 tbsp fresh green cilantro (chopped fine)
  • ¾ tsp cumin seeds or ajwain seeds (optional)
  • ½ tsp tumeric powder
  • ½ tsp red chili powder (optional)
  • ½ tsp garam masala

Instructions 

  • Heat oil in medium heat in a wok (preferred)or large skillet. Add the whole chili.
  • When it starts to sizzle, add the cumin seeds. Let the seeds splutter for 30 seconds, then add the ginger.
  • Sauté for 30 seconds and add the onions. Sauté the onions until they are half brown, about 5 mins.
  • Add the turmeric, cumin, and chili powders. Give them a quick stir and add the tomatoes.
  • Sauté until tomatoes start to curl. About 3-4 minutes. Add the cauliflower and stir until all the flowerets are coated with the masala mixture.
  • Sprinkle a tablespoon of water over the vegetables. Cover and cook on low flame for about 3 minutes.
  • Remove the lid, stir, then cook uncovered until all the moisture evaporates and the oil starts to come up on the sides.
  • Stir occasionally until the cauliflower is done. Turn off the heat.
  • Sprinkle the garam masala on top and toss a few times so that the masala is well incorporated into the cauliflower.
  • Transfer to serving dish and garnish with fresh cilantro.
  • Serve as a wrap with paratha, roti, or any flat bread like pita or naans.
  • This sabzi is also served as a side with a complete Indian meal of main dish or/and dal, roti, rice, raita, etc.

Notes

Cauliflower gives out an excess of moisture when cooking so do not add any water other than the sprinkle at the start. Too much water will make it mush. If the moisture seems in excess then push the cauliflower to the edges of the wok so that the excess moisture evaporates quickly and the cauliflower is not over cooked . This is a dry sabzi (vegetable) and not meant to have gravy. That is another dish altogether!   
 
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: cauliflower, gobi, vegetarian, wraps
Your Next Recipe
By
In Recipes

Coconut Raita

By

In the southern part of India, where coconut grows in abundance, it finds its way into many dishes. Fresh or dried, grated or ground, it adds flavor to the dish.

I remember the old-fashioned scraper in the kitchen used when I was a kid.  It was a metal blade shaped like a scythe, at the end of which was a circular metal disk with sharp teeth. The metal blade was mounted on a square block of wood. To scrape the coconut, you had first to remove the husk, then split the brown kernel in half. Next, you set up the scraper on the floor with a bowl or tray to catch the grated coconut. You sat on your haunches on the floor and steadied the board with the weight of one foot. Holding the coconut half against the scraping metal, you would move it back and forth across the grate, and the white meat would fall into the receiving bowl or plate. The metal teeth were sharp, and you had to be careful. The best part was the sharp blade was used to cut meat and poultry. It was always fascinating to watch the cook doing it. We were not allowed near the gadget, of course!

These days they have coconut graters that you can mount on the kitchen counter. It has a handle to swivel the grater head and scrape the meat off the coconut.  It does a pretty effective job. If you cannot get a fresh frozen pack of coconut meat and do not own a scraping gadget, buy a whole brown coconut from the grocery store with the husk removed. Shake it to see if you can hear the water swish inside. That means it is still fresh. Knock it against a hard surface to split it in half. You might have to break it into two pieces to do that.  Cut away the outer brown part and use a standing grater. Grate the white coconut meat only.

Here is a raita made with coconut, which we enjoy with any pilaf.

Print Pin

Coconut Raita

Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 4
A sweeter version of raita that goes well with pilafs, plain boiled rice, dal, sabzi, or curry. 

Ingredients

  • ¾ cup freshly grated coconut (Roasted ground cumin and red chili powder (paprika orCayenne) for Garnish)
  • 1½ cup plain yogurt (whole, lowfat, or fat free)
  • ½ small onion (chopped fine)
  • 1 medium Serrano chili (to your taste, chopped fine)
  • 2 tbsp fresh green cilantro (chopped fine)
  • ½ cup water
  • salt (to taste)
  • Dash roasted ground cumin and chili powder (paprika or cayenne) (for garnish)

Instructions 

  • In a medium bowl, beat the yogurt with water and salt until smooth. 
  • Add the rest of the ingredients and mix well.
  • Pour into a serving dish and garnish with the roasted ground cumin, pepper, and chili powder.
  • Serve with an Indian meal of Pilaf or plain boiled rice, dal, sabzi, or curry. 
  • As with the cucumber raita, it can also eat it as a snack.

Notes

Shout out to Dileesh Kumar on Unsplash for the great photo!
Course: Side Dish
Cuisine: Indian
Keyword: coconut, raita, yogurt

 

Your Next Recipe
By
In Drinks

Chai: Indian Aromatic Tea

By

It is 3.30 in the morning, and I quietly let myself out of the door so that I won’t wake the sleeping household. It is a freezing winter’s day in New Delhi, and I tug my long black uniform coat snug around me. The airline transport that just drove up will transport several of us who live in the area to the airline bus depot. We will wait until the other vehicles arrive, and then we will be shuttled to the airport in time for the 5:00 a.m. shift.

We arrive at the bus depot with half an hour to spare. The dhabba that serves at the canteen for the folks who work there is open. Several of us make our way to it. A cup of hot chai is just what we need to warm and wake us up. The owner is ready for us. He has been down this route every morning with the different groups on the morning shift. “Chai?” he asks. We nod, breathing in the wonderful aroma.

He pours out the hot tea simmering on the chula (mud stove) into the kulhars (handleless terra cotta cup). I watch, fascinated, as he froths the tea by pouring it from one kulhar to the other, keeping about 2 feet of distance between the two kulhars. Surprisingly, he doesn’t lose a drop. He hands me a kulhar. My frozen fingers around the warm kulhar with the steaming hot tea soon warms me up. I am now awake and ready to welcome the incoming passengers and aircraft.

Real Chai has to be aromatic, sweet, and milky, but you can adjust it according to your taste.

Print Pin

Chai: Indian Aromatic Tea

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 90
The authentic Indian tea classic. While real Chai has to be aromatic, sweet and milky, you can adjust this recipe according to your taste.

Ingredients

  • 2 cups whole milk (you can also use low fat if you are watching calories, or a vegan milk substitute)
  • 1 cup water
  • 2 tsp sugar (white or brown, according to your taste)
  • 2 teabags black tea (or 2 teaspoons of loose black tealeaves)
  • 2 green cardamom
  • 1/4 tsp cinnamon powder
  • 1/4 tsp clove powder

Instructions 

  • Crush the cardamom with a rolling pin. The top shell should come off easily. Bow crush the seeds as best you can. It does not have to be absolutely smooth.
  • Put all ingredients in a small pot and bring to boil. Lower heat and simmer for 3-4 minutes while you do a taste test. Add more spice accordingly. 
  • Pour into cups and sprinkle a bit of cinnamon or grate a little nutmeg on top.
  • Enjoy!

Notes

Some do not like the taste of crushed cardamom in their mouth while drinking chai. In that case, you can strain the chai and then serve it. Most Indians do not mind the cardamon as it serves as a breath freshener!
Milks: If you are lactose intolerant or vegan, you can use oat milk instead, or another vegan milk substitute. The flavour will be different but still delicious! If you're watching calorie intake, you can also use a low-fat or non-fat milk instead of whole milk.
 
Calories: 90kcal
Course: Drinks
Cuisine: Indian
Keyword: Tea

Indian Airlines Photo by Sean D’Silva
Kulhar Photo by Inspo on Unsplash

Your Next Recipe
By