Indian Entrees

Ingredients

• 1 1/2 c Greek yogurt
• 2 Tbsp lemon juice
• 1 1/2 Tbsp ground turmeric
• 2 Tbsp Garam masala
• 3 lbs bone in, chicken thighs
• 1/2 lb unsalted butter
• 4 tsp canola oil
• 2 med onions, diced
• 4 cloves garlic, minced
• 3 Tbsp fresh ginger, minced
• 1 Tbsp cumin seeds
• 1 Cinnamon stick
• 2 med tomatoes, diced
• 2 red chilies, seeded and diced
• 2/3 c chicken stock
• 1 1/2 c cream
• 1 1/2 tsp tomato paste
• 3 Tbsp ground almonds
• 1/2 bunch cilantro, leaves only

Preparation

1. Whisk yogurt, lemon juice, turmeric, garam masala, and cumin in a large bowl
2. Add chicken, toss to cover and refrigerate to marinate up to 24 hrs
3. Melt the butter in the oil and sauté onions till translucent
4. Add garlic, ginger and cumin seeds
5. Sauté until the onions are golden
6. Add cinnamon stick, tomatoes and chilies and sauté until the chilies are soft
7. Add the chicken with the marinade and sauté 5 min
8. Add stock and bring it to a boil
9. Reduce heat and simmer, uncovered for 45 min
10. Stir in cream and tomato paste and simmer for 15 min
11. Stir in almonds and simmer 5 more min
12. Garnish with cilantro and serve over basmati rice

Ingredients

• 2 lbs boneless leg of lamb, cubed
• Marinade
• 5 Tbsp fresh ginger, chopped
• 3 Tbsp fresh chopped garlic
• 1/2 tsp kosher salt
• Pinch of black pepper
• 2 c basmati rice

The Sauce

• 3 Tbsp olive oil
• 2 med onions, sliced
• 2 15 oz cans puréed tomatoes
• 1/2 tsp cayenne
• 1 Tbsp sweet paprika
• 1 tsp kosher salt
• 1 tsp ground turmeric
• 1 tsp garam masala

For the rice

• 2 Tbsp ghee ( clarified butter)
• 2 tsp cumin seeds
• 4 cardamom pods
• 2 bay leaves
• 2 cinnamon sticks
• 1 red onion, sliced
• 1/2 tsp saffron threads
• 2 tsp kosher salt

Cucumber riata

• 2 c plain yogurt
• 1 cucumber peeled, seeded and grated
• 1/2 c chopped mint leaves
• 1 clove garlic, minced
• 1/2 tsp ground cumin

Preparation

1. Combine the marinade ingredients in a food processor and pulse into a paste, adding 3-4 Tbsp of water
2. Toss lamb in marinade
3. Cover and refrigerate for  1 hr
4. Rinse the rice and soak it, covered in cold water 1 hr
5. Drain it
6. While the lamb is marinating and rice is soaking, start the sauce caramelize the onions in a lg skillet with 3 Tbsp oil
7. Remove onions and set aside
8. Do not rinse the skillet
9. Mix tomato purée, cayenne, paprika, salt, turmeric and garam masala
10. Brown the lamb in the skillet with 2 Tbsp oil
11. Return the onions and add sauce
12. Cover and simmer 30 min
13. While the lamb is cooking, prepare the rice
14. Heat the ghee and add the spices except saffron
15. Sauté 30 seconds
16. Add the onion and sauté until it starts to turn golden
17. Add the saffron and sauté 30 seconds
18. Add the drained rice and toss to coat
19. Add 2 c cold water and 2 tsp salt
20. Stir and bring to a boil
21. Lower the heat and simmer uncovered until the water has evaporated , about 6 min
22. Remove from heat
23. Preheat oven to 350
24. Spread 1/2 of the lamb in a casserole dish
25. Cover with 1/2 of the rice and repeat
26. Cover the dish and bake for 40 min
27. Combine the ingredients for the raita, cover and chill
28. Serve the biryani with raita on the side

Ingredients

• Marinade
• 1 c plain yogurt
• 1 Tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1 lb boneless, skinless chicken thighs, pierce with a fork and cut into bite sized pieces
• Sauce
• 2 tsp olive oil
• 3 Tbsp butter
• 6 cloves garlic, minced
• 1 2 inch piece of ginger, peeled and minced
• 2 Serrano peppers, seeds removed and minced( the peppers not the seeds)
• 2 Tbsp tomato paste
• 1 tsp garam masala
• 2 tsp paprika
• 8 Roma tomatoes, diced
• 1 1/2 tsp kosher salt
• 1-2 c water
• Oil to grill
• 1 Tbsp ground fenugreek
• 1/2 c heavy cream
• Minced cilantro for garnish

Preparation

1. Whisk the marinade ingredients together
2. Toss with the chicken
3. Cover and refrigerate 2 hrs to overnight
4. Make the sauce
5. Heat the oil and butter in a lg skillet
6. Add garlic, ginger and Serrano peppers
7. Sauté until soft and lightly golden
8. Add tomato paste and stir for 3 min
9. Add garam masala and paprika and sauté for 1 min
10. Add tomatoes, salt and 1 c water
11. Bring to a boil then reduce to simmer
12. Heat until thickened, about 20 min
13. Grill or broil the chicken about 2 min per side
14. Purée the sauce in a food processor until smooth
15. Pour it back into the skillet and bring it to a boil
16. Reduce heat to simmer
17. Add chicken and fenugreek
18. Heat for about 20 min
19. Stir in cream
20. Garnish with cilantro
21. Serve with basmati rice or naan

Ingredients

The Dumplings

• 1 c boiled and shredded potatoes
• 1 c shredded paneer, Indian cheese
• 1 c boiled and mashed mixed vegetables. Mixed frozen works just fine
• 2- 4 green chilies minced into a paste
• 1 1/2 tsp coriander
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 2 Tbsp chopped cilantro
• Corn starch to coat
• Canola oil to fry

The Sauce

• 2 tsp olive oil
• 1 1/4 c chopped red onion
• 1/2 tsp salt
• 1 Tbsp ginger paste
• 1 Tbsp garlic paste
• 1/2 tsp turmeric
• 2 tomatoes, chopped
• 1 tsp chili powder
• 2 tsp coriander
• 1 tsp cumin
• 1 tsp olive oil
• 1 tsp cumin seeds
• 3/4 c half and half
• 2 Tbsp finely ground cashews
• 1-2 c water
• 2 tsp sugar
• Minced cilantro to garnish

Preparation

1. Combine potatoes, cheese and vegetables in a bowl. Squeeze the water out of the vegetables before you add them
2. Add the spices
3. Mix it by hand and form tight balls
4. Roll the balls individually in corn starch
5. Fry the balls in oil until golden
6. Remove and set aside on paper towels

The Sauce

1. Heat the oil in a deep pot
2. Sauté onions with a pinch of salt until they are golden
3. Add ginger paste, garlic paste and turmeric
4. Stir for 2 min
5. Add tomatoes, chili powder, coriander and cumin
6. Stir to combine for 2 min
7. Add 1 c water and bring it to a boil
8. Reduce heat to simmer and cook for 10-15 min
9. Remove from heat and blend until smooth
10. Heat the cumin seeds in a little oil until they sizzle them add the blended sauce back into the pot
11. Stir in half and half, cashews, water and sugar
12. Bring it to a boil
13. Taste and adjust salt as needed
14. Just before serving, add the dumplings
15. Garnish with cilantro
16. Serve with naan and basmati rice