Madhur Jaffrey's Chickpea, Potato, and Cabbage Curry {Plus a Cookbook Review:From Curries to Kebabs: Recipes From The Indian Spice Trail}

When I first found Madhur Jaffrey's From Curries to Kebabs: Recipes From The Indian Spice Trail, I found myself drawn to the veggie curries and the dals. The first recipe I made was her Natal Red Kidney Bean Curry from Natal in South Africa and it was delicious. This recipe for Chickpea, Potato, and Cabbage Curry was chosen simply because I had all the ingredients on hand, namely, a cabbage that needed using up. Madhur says this curry is a great favorite at wedding banquets in Guyana, India where cabbage is rarely added.

I felt the cabbage was a welcome addition, making the overall curry way more satisfying. Despite the hot curry powder and the blended chile base, I found this to be a rather mild curry. So, if you were looking for a spicy curry, you would need to up the hot chiles. I enjoyed this best with a hearty slice of bread on the side.

Written in 2003, Madhur's book details the history of The Curry Trail, complete with pictures, maps, and images. I was expecting a history of spices and instead received a brief history of Indians becoming indentured servants to what is now known as The Curry Trail. There is no doubt that this is a somber part of Indian history, but Madhur goes on to explain that Indian food is one of the only cuisines that has not changed at its core, it has only been added to. Each region of The Curry Trail has added certain ingredients and spices along the way, including places such as America, South America, London, South Africa, the Middle East, and all parts of Asia. As a result, Indian cuisine, such as curries and kebabs, is now the world's most distinctive cuisine and one that is immersed in global culinary traditions.

With its history of food and global traditions, this book has become one of my favorites. I highly suggest searching for it in used bookstores or going to Amazon and buying a used copy. I have searched and to my knowledge, there are no new copies available. Not only is it full of delicious recipes, but the history of The Curry Trail and the stories sprinkled throughout are compelling to any home chef. For those who might be wondering about pictures, there are some pictures of the recipes, as well as many other images, just not pictures of every recipe.

Chapters in this book are: Introduction of The Curry Trail; Chapter 1: Lamb, Pork, Beef, Veal, and Goat; Chapter 2: Poultry and Eggs; Chapter 3: Fish and Seafood; Chapter 4: Vegetables; Chapter 5: Dals, Beans, and Split Peas; Chapter 6: Kebabs and Soups; Chapter 7: Rice, Noodles, and Breads; Chapter 8: Relishes and Accompaniments; as well as Special Ingredients and Techniques. There is truly something in this book for everyone, those who eat meat and those who do not.

Recipes on my list

Chapter 1: Lamb, Pork, Beef, Veal, and Goat
Meatballs in a Curry Sauce (Kofta Curry)
Goan Pork with Potatoes
Curry Beef

Chapter 2: Poultry and Eggs 
Singapore-Style South-Indian Chicken Curry
Ground Chicken Curry
Silken Chicken "Tikka Masala"
Hard-Boiled Eggs with a British Curry Sauce
Poached Eggs in a Creamy Malay Curry Sauce

Chapter 3: Fish and Seafood
Singapore-Style Shrimp Curry
Kerala Crab Curry

From Chapter 4: Vegetables
Potato and Pea Curry
Potato and Tomato Curry
Potato and Cauliflower Curry


Chapter 5: Dals, Beans, and Split Peas
  Already made from Chapter 5
Chickpea, Potato, and Cabbage Curry* (posted here)
Natal Red Kidney Bean Curry (below)

 





Chapter 6: Kebabs and Soups
Beef "Kaait" Kebab
Ground Beef "Chappli" Kebabs
Silken Chicken "Tikka" Kebabs
Chicken Satay
Curried Pork Satay
Shrimp with Sesame Seeds
Thai Beef Curry Soup
Malaysian Shrimp Curry Soup with Noodles
Gujarati Split Pea Soup with Pasta (Dal Dhokli)

Chapter 7: Rice, Noodles, and Breads
Tomato-Garlic Rice
Curried Jasmine Rice
Yellow Rice with Peas
Vegetable Biryani
South-African Chicken Biryani
Chapati
Aloo Paratha
My Basic Naan Recipe

Chapter 8: Relishes and Accompaniments
Peanut Chutney
Spicy Peanut Sauce
Green Chiles in Vinegar
Instant Punjabi-Style Pickle
Gingery Salad Dressing
Ginger Lassi
Nepalese Cinnamon Tea
Saffron Tea
Red Curry Paste
Thai-Style Penang Chili Paste
My Curry Powder
My Mustard Spice Mix
My Garam Masala
Nineteenth-Century British Curry Powder
An Indian Salt Mixture
Curry Sauce

If you're interested in the history of The Curry Trail, or if you simply love curries and/or kebabs then I would very highly recommend this book!

Chickpea, Potato, and Cabbage Curry

Adapted from From Curries to Kebabs

Recipes From The Indian Spice Trail

by Madhur Jaffrey

Serves 4-6

1 cup dried chickpeas

1 cup chopped onion

4 cloves garlic, chopped

2 wiri-wiri peppers, 1/8 of a congo pepper 

(scotch bonnet, habanero), without seeds, or 3 bird's-eye chiles, chopped*

4 tablespoons oil

1 tablespoon hot curry powder

1 teaspoon roasted and ground cumin seeds (directions follow)*

3 medium potatoes (about 1 pound), peeled and cut into 3/4-inch dice

salt and pepper, to taste

4-1/2 cups green cabbage, its leaves cut into 1/2" squares (directions follow)*

*Notes: I didn't have any wiri-wiri peppers or habanero peppers so I used two serrano peppers. I could've used my dried red bird's eye chiles, but the point is to use what you have and I had two fresh serrano peppers that needed using up, so I used those. Madhur's notes about cutting the cabbage are as follows: halve the cabbage, put it flat-side down, and then cut it, lengthwise, into1/2-inch wide strips. Then cut the strips, crosswise, into 1/2-inch squares. To roast and grind the cumin seeds: Put a few tablespoons of seeds in a small cast-iron frying pan over a medium-high flame. Stir and roast for a few minutes or until the seeds area few shades darker and smell roasted. Then grind in a clean coffee grinder or another spice grinder. I used a mortar and pestle. What is not needed immediately may be stored in a tightly lidded jar and saved for later use.

Soak the chickpeas overnight in 5 cups of water. Drain the next day, put in a pan, add 5 cups of fresh water, and bring to a boil. Cover, reduce the heat to low, and cook very gently for 1 to 3 hours, or until the chickpeas are very tender. If the water in the pan threatens to dry out, add more boiling water. Drain the chickpeas, reserving the cooking liquid. Pour the liquid into a measuring jug and add enough water to make 2-1/2 cups.

Put the onion, garlic, peppers, and 4 tablespoons of water into a blender and blend until smooth.

Pour the oil into a heavy, preferably nonstick, lidded pan and set over medium-high heat. Put in the paste from the blender. Stir and fry for 2 to 3 minutes, then reduce the heat to medium-low. Cover and cook for a further 2 to 3 minutes, removing the lid to stir frequently. Add the curry powder and roasted cumin. Stir once and put in the chickpeas, potatoes, salt and pepper, and the mixture of chickpea-cooking liquid and water. Bring to a boil, cover; reduce the heat, and cook gently, stirring now and then, for 20 to 25 minutes, or until the potatoes are tender. Add the cabbage and a further 1 cup of water. Stir and bring to a simmer. Cover and simmer gently for 10 to 15 minutes, or until the cabbage has just softened. Taste and make additions to the flavor base if necessary and serve.

Madhur Jaffrey's Butter Chicken

Butter Chicken. Quite easily the single most popular Indian dish of all. Imagine my surprise when I searched and scoured the internet looking for Madhur Jaffrey's Butter Chicken recipe and found only one, with directions that were about as vague as could be. Can someone please explain to me how in the world Madhur Jaffrey doesn't have an online recipe for Butter Chicken, the single most popular Indian dish? 

So, I messaged my fabulous friend, Deb of Kahakai Kitchen, hoping she had Madhur's recipe and what do you know...she did! So, big thanks to Deb for saving the day and sharing the recipe with me!

I didn't follow Madhur's recipe exactly, but that was because I didn't have precooked tandoor chicken and I don't suppose I ever will. Precooked tandoor chicken isn't a common commodity in central Kentucky and I don't imagine it is in other parts of the country.  So, I made do with chicken breast. Chicken thighs would also work well, probably even better.

In order to layer the flavors I decided to marinate my diced chicken in the blend of spices below (see note). I allowed it to marinate for 10-20 minutes while I gathered all my ingredients. I then seared the chicken in a wide skillet before removing it to a bowl. I added the sauce to the skillet and allowed it to cook for a while, letting the flavors meld, before adding the chicken back in to finish cooking. I think this method worked perfectly as the flavors were in fact layered and the chicken was ultimately tender. While this method may not be traditional, I feel as though it was the best option using the ingredients that I had on hand and I must say, the results were absolutely delicious. This is, beyond a doubt, a delicious and comforting bowl of food. This is a mild dish, one that is definitely very family-friendly, yet there are layers of warmth from the spices making it slightly complex and ultimately comforting. It's a hug in a bowl!

Butter Chicken

Adapted from Kahakai Kitchen
Madhur Jaffrey's 100 Weeknight Curries

by Madhur Jaffrey

Serves 4

For Sauce:

4 tablespoons tomato puree

3 cloves garlic, minced

2.5 cm (1-inch) cube fresh ginger, peeled and grated very finely

1 cup cream

1 teaspoon garam masala

3/4 teaspoon salt

black pepper, to taste

1/4 teaspoon sugar

1 fresh hot green chili, finely chopped

1/4 teaspoon cayenne pepper

1 tablespoon chopped fresh coriander

4 teaspoon lemon juice

1 teaspoon ground cumin

For Chicken:

4 ounces butter
1 quantity of tandoor chicken, precooked OR

1 pound diced chicken breast*

Optional: Rice or naan bread, on the side

Optional: Diced shallots, jalapeno, chopped cilantro, chives, etc.

*Note: (I did not follow Madhur Jaffrey's cooking instructions exactly): This recipe indicates that your chicken has already been cooked. My chicken breast had not. Instead of following the directions below, I tossed all the seasonings (salt, black pepper, cayenne, garam masala, and cumin with raw diced chicken and allowed it to marinate for 10 minutes. Then I added the butter to the wide saute pan and seared the chicken on all sides, locking in all the flavor of the spices. I then removed the chicken to a bowl and heated the sauce in the same pan, placing the chicken back in to finish cooking. 

*Madhur Jaffrey's cooking instructions: First prepare the sauce. Put the tomato puree in a large clear measuring jug.  Slowly add water, mixing as you go to make up 1 cup tomato sauce.  Add the remaining sauce ingredients and mix well.

Heat the butter in a wide saute pan or a large frying pan. When the butter has melted, add the spiced sauce. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do. Add the chicken pieces. Stir once and put the chicken on a warm serving platter, spooning extra sauce over the top.  

Ruth Reichl's Food Cart Curry Chicken

"The entire city smells like curry. Passing the fourth halal chicken cart, I can't resist. Spicy, tangy, irresistible. The taste of now."_Ruth Reichl

I love New York City. It's full of inspiration. The sights, the sounds, the smells. It's a place where anything is possible. You can feel the excitement in the air. I'd even say you can feel the excitement pulsing through you.

I love everything about the city, but naturally, I am drawn to all the food possibilities. It seems as though NYC is the food mecca of the world and every type of cuisine is at your fingertips.

A quick walk through the city will reveal food cart upon food cart selling fragrant and aromatic curry chicken. Tempting you at every turn, it is likely you will have to pass several before you arrive at your destination. I can't tell you how many carts I passed without ever getting a taste, but I can tell you it was pretty much torture.

For some reason, we were just too busy or too full or in a hurry and we never got a chance to give it a try. So, I was very pleased when I saw a recipe for the Food Cart Curry Chicken in Ruth's My Kitchen Year because now I would finally be able to try it!

Clearly, I have been missing out because Food Cart Curry Chicken is delicious. Marinated in a fragrant spice paste with onions, curry chicken is oh so tender and flavorful. I wasn't sure what to expect, but it was mildly spiced and just plain delightful over rice. I can totally see the appeal and after taking one bite I can see why it's sold at every corner.


Bottom line is....Food Cart Curry Chicken is something I think just about anyone would love, very family friendly, and this recipe is perfection. I highly recommend giving it a try!

Food Cart Curry Chicken

Adapted from My Kitchen Year

by Ruth Reichl

Serves 4

1 pound chicken thighs (boneless, skinless)*

1 tablespoon curry powder

fresh oregano

1/2 onion

3 tablespoons olive oil

1 lemon

1/4 teaspoon coriander seeds

2 cloves garlic, minced

1/4 teaspoon paprika

1/2 teaspoon ground cumin

salt and pepper, to taste

vegetable oil

Note: I used boneless skinless chicken breast because it was what I had on hand it worked perfectly.

Cut the chicken into bite-sized chunks, and slice the onion into thin rings/slices.  

Make a paste by combining the olive oil with 1-1/2 tablespoons lemon juice, the coriander seeds, the garlic, the curry powder, a sprig of oregano, the paprika, the cumin, and a teaspoon of salt in a spice grinder or a blender. Give it a whirl, then grind in copious amounts of black pepper.

Put the onions and chicken into a plastic bag, pour in the marinade, and squish it all round so the onions and chicken are thoroughly coated. Marinate in the refrigerator for at least 4 hours or overnight. (Note: I marinated mine for 4 hours exactly and it was extremely tender).

Sprinkle with more salt and pepper. Slick a heavy pan or wok with 2 tablespoons of vegetable oil and cook the onions and chicken for about 5 minutes, tossing every minute or so. It will splutter a bit, and it will smell so delicious you'll be snatching pieces from the pan.

Serve over white rice. I always asked for my chicken without the white sauce they have at the carts, but if you must have it, combine equal parts of mayonnaise and Greek yogurt, then add a dollop of sugar, salt and pepper, and a splash of vinegar. Personally, I think a righteous red hot sauce is far more delicious.

Mark Bittman's Beef and Potato Samosas

Whenever I feel a little restless, I head straight for the kitchen for some good ol' kitchen therapy. Sometimes this means roasting a whole chicken with all the fixings, other times it means making one of my mom's recipes, but today I wanted to make something different. Something I never made before. Something to completely get lost in. 

I grabbed Mark Bittman's How To Cook Everything and when I found Beef and Potato Samosas I knew I had found the right thing. Doesn't everyone love a little handheld pie?

I chose to make a beef and potato version because I was craving comfort food and wanted a heartier option, but you could totally make these vegetarian by making a potato samosa or even a lentil samosa. It's all good!

The dough for the samosas came together easy and I was surprised how easy the dough was to roll out and shape. I didn't have any breaking or tearing, which is what usually happens to me. One tip I will give you is to taste your mixture before filling the samosas. You'll want to make sure your mixture is perfectly seasoned because you can't really season them afterward.

You can choose to fry your samosas, which I'm sure is delicious, or you can choose to bake them. I chose to bake mine and was so glad that I did. I didn't feel like I was missing out at all and I didn't have a big oil mess to clean up. Major score!

These samosas have been on my to-do list for years and years and I'm so thankful I finally got around to making them. I can't wait to pack them for my lunch this week. Yum!

Beef and Potato Filled Samosas

Adapted from How To Cook Everything

by Mark Bittman

Makes 10-12 large 

or 20 small

About 1-1/4 pounds baking potatoes, russet

2 cups all-purpose flour, plus a little more as needed

1 teaspoon salt, plus more for seasoning mixture

8 tablespoons butter, divided

2 tablespoons plain yogurt, sour cream, or buttermilk

1 tablespoon ice water, plus more as necessary*

3/4 pound ground beef

1 cup chopped onion

1 fresh chile, minced or cayenne to taste

1 tablespoon minced garlic

2 teaspoons minced ginger

1 tablespoon curry powder*

1 teaspoon coriander or fresh cilantro, to taste

salt and black pepper to taste 

Note:* Recipe calls for around 1 tablespoon of water to get the dough to form a ball. I had to use about 5 tablespoons of water. Regardless, the dough still turned out wonderfully. I finally got to use my Curry Powder from Penzey's and even though it turned a neon green kind of color when it hit the heat it was still delicious!

For The Dough: Place the flour and 1 teaspoon of salt in a medium mixing bowl, and stir to blend. Cut half the butter (4 tablespoons) into small bits, add it to the flour, and use your fingers until the flour mixture resembles small peas and the butter is mixed in. Add the 2 tablespoons of yogurt, sour cream, or buttermilk and stir to mix. Then, add 1 tablespoon ice cold water at a time until the mixture starts to form a ball. Knead the dough for 1 minute by hand, then cover with plastic wrap and rest in the fridge while you make the filling.

 

For The Potatoes: Peel the potato (should be about 1 large) and dice them into 1/2" cubes; set them in a pot of water to cover, turn the heat to high. Boil them until soft, 5 minutes should work fine.  Drain and set aside.

For The Beef:  Heat 2 tablespoons butter or olive oil in a large skillet over medium heat. Add onion, chile, ginger, garlic, curry powder, and coriander. Allow the vegetables to cook down for a few minutes. Add in the ground beef and stir, until the meat loses its color, about 5 minutes. Stir in the potatoes and stir to combine the mixture. Remove the mixture with a slotted spoon, being careful to leave the grease behind (you do not want a wet greasy mixture). Place the meat and potato mixture into a bowl and allow it to cool before making the samosas.

To Make The Samosas: First and foremost, I found it is best to watch a Youtube video in order to learn some helpful tips about folding the samosas. In Bittman's book, he tells you to break off a piece of the dough, roll it into a circle (adding more flour if necessary), place 1 tablespoon of filling in the center, then fold over and seal with a few drops of water. He says to repeat these steps until you are done making all the samosas. I watched a video that had me roll the dough into a circle, cut the circle in half, place the dough in the middle, and roll up into a triangle shape. I made some samosas smaller like this and then I made some larger half moon shapes. The size and shape you chose to make are up to you.  

To Cook: You can fry the samosas. If you do you will need a frying pan with about 2 inches of oil at a temperature of about 375F. Fry only a few at a time, until they are golden brown.  Drain on paper towels and keep in a warm oven until you have finished frying all of them 

I chose to bake mine for a healthier option. If you chose to bake yours as well, then bake them on a buttered baking sheet for about 20-25 minutes at 350F. Do not feel as if you're compromising by baking your samosas, they are wonderful and taste just like little handheld pies! 

Light and Healthy Turkey Keema

 This morning I went shopping for a bathing suit.  Enough said, right?

This turkey keema is a great meal to make if you're watching your waistline.  Ground turkey breast is seasoned with lots of spices, bay leaves, onion, garlic, and ginger then mixed with peas and little cubes of steamed potato.  This makes for a substantial meal all on it's own with a little slice of naan bread on the side.  However, this keema can also be served over rice or used as a filling in lettuce cups.  I really enjoyed it and would make this again.

This recipe, for turkey keema, is my final recipe to round out my six months of cooking with Madhur Jaffrey.  Next week is our final week and I will be wrapping up my six months by showcasing my top five favorite Madhur Jaffrey recipes.  Stay tuned because that is a post you simply don't want to miss!  Many of my new favorite recipes will be shared on that post.

Starting in April our cooking group, I Heart Cooking Clubs, will be cooking the recipes of Yotam Ottolenghi for the next six months.  Ottolenghi is red hot right now with amazing cookbooks like Plenty and the brand new cookbook Jerusalem.  We are very excited to be cooking his recipes and encourage all of you who love his recipes to join in!  I Heart Cooking Clubs is a very carefree group.  Participants are welcome to join in as they wish.  There are no hard and fast rules.  So, if you plan on cooking up any Ottolenghi recipes in the next six months please head over to our site and share with us! We'd love to have you!

Light and Healthy Turkey Keema

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

About 240 calories per seving

Serves 4

1-1/2 tablespoons vegetable oil

 4 cardamom pods

2 bay leaves

1/4 teaspoon cayenne

2 teaspoons cumin

1 teaspoon garam masala

1/4 teaspoon turmeric (optional)*

1 small onion, peeled and chopped

3 cloves garlic, peeled and finely chopped

2 teaspoon fresh ginger, peeled and finely chopped

1 pound ground turkey breast (99% lean)

1 cup peas (fresh or frozen)

1 russet potato, peeled, cut into 1/2" cubes, and steamed until soft

1/2 water or chicken stock

1/2 -1 teaspoon salt

black pepper, to taste

2 tablespoons fresh lemon juice

 

Put the oil in a wide nonstick skillet and set over medium heat.   When the oil is hot, put in the cardamom, bay leaves, cayenne, cumin, garam masala, and turmeric (if using).  Take a step back when you do this or the spices will cause you to cough quite a bit.  Stir for a few seconds.  Put in the onion.  Stir and fry the onion until some of the pieces turn brown at the edges.  Add in the garlic and stir for a few seconds.  Add in the ginger and stir for a few seconds.  Now put in the ground turkey.  Stir and fry until all the lumps are broken up.  Add the peas, cubed/steamed potato, and water or stock.  Stir to mix and continue to cook for another 2 to 3 minutes, stirring as you do so.  Taste for seasoning and add in more spices if needed.

Be sure to remove the bay leaves and cardamom pods before serving!

Theme: One Pot Wonders

Hamburger {Chappal} Kebabs with Fresh Red Chutney

Spicy little burger kebabs studded with lots of chile pepper and cilantro then kissed with a touch of cumin and coriander seed.  These kebabs are delicious served with a spicy and refreshing red chutney on some flatbread, but would also be great served over rice with vegetables. 

These kebabs are meant to be very spicy.  There are two whole green chiles in the kebabs themselves and then they are served with a fresh red chutney that has a pretty hefty dose of cayenne.  I'm sure you could tone them down if you wanted to.

Hamburger Kebabs with Fresh Red Chutney

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

Serves 4-5

1 tablespoon chickpea flour*

1-1/2 pounds finely ground beef or lamb

6-7 tablespoons coarsely chopped fresh cilantro

2 hot green chiles, chopped

1-1/2 teaspoons cumin

1-1/2 teaspoons coriander seeds

1 teaspoon freshly ground black pepper

1-1/4 teaspoons salt

1/2 lightly beaten egg*

1 tablespoon vegetable oil

Additional items for garnish, such as: sliced chile peppers, sliced red onion,  lettuce, and fresh red chutney (recipe below)

*Note: I'm sure you could substitute regular all-purpose flour in place of the chickpea flour.  Also, I just used one egg white in place of the 1/2 lightly beaten egg.

Put the chickpea flour in a small cast iron frying pan and stir around over medium-heat until the flour has turned a light brown color.  Put into a bowl.  Add in all the other ingredients except the oil and mix well.  Form ten 2-inch balls.  Flatten the balls to make ten 3-1/2 inch hamburger-like patties.

Put 1 tablespoon vegetable oil into a large skillet and set over medium-high heat.  When the oil is hot, put in as many kebabs as the pan will hold in a single layer.  Cook about 2-3 minutes per side, or until they have browned on both sides and are cooked through.  Remove to a warm plate and finish cooking all the patties.  These kebabs can be served with rice and vegetables but are best cut in half (lengthwise) and rolled up in a flatbread, such as naan or chapati, or even store-bought pita with a little salad and some fresh red chutney. 

Fresh Red Chutney with Almonds

Adapted from Quick & Easy Indian Cooking

Makes about 1/2 cup

1/2 large red bell pepper, seeded and coarsely chopped

20 small mint leaves, chopped

2 tablespoons fresh lemon juice

1 cloves garlic, peeled and coarsely chopped

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

freshly ground black pepper

1 tablespoon blanced, chopped almonds

1 teaspoon chopped dill, optional*

Into the container of a blender, put the red pepper, mint, lemon juice, garlic, cayenne, salt, and black pepper in the order listed.  Blend until smooth.  Add the almonds and blend again.  A few bits of almonds can be left unpulverized.  Pour into a bowl and check for seasonings.  You may mix in the dill at this point, if using.  

Theme: Kebab Krazy!

The Most Delicious Meat Cubes

Last week I got a killer deal on a nine pound pork shoulder.  When I came home from the store I picked three different recipes calling for pork shoulder, broke down the meat, and separated it all into different containers.  This recipe, for the Most Delicious Meat Cubes, was the first recipe on my list.  I've been cooking Madhur Jaffrey's recipes for almost six months now and this recipe has been on my to-do list the entire time.  After all, how can you resist a recipe called "The Most Delicious Meat Cubes"?

Let me just go ahead and say right now, these really are the most delicious meat cubes ever!  They are tender, succulent, crispy on the edges, and coated in all kinds of delicious flavor.  We were instantly sorry that we only reserved one pound of pork shoulder for this recipe and decided that next time, very soon, we will make this recipe and triple it.  

I really do encourage everyone to make these.  My husband, who can be a harsh critic, gave them a 10+.  He isn't the biggest fan of Indian cuisine, but he thought these were simply irresistible.  There really aren't any words that would do these little nuggets the justice they deserve.  Please make them and taste for yourself!

The Most Delicious Meat Cubes

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

Serves 1-2

3 tablespoons vegetable oil

1/2-inch piece fresh ginger, peeled and very finely chopped

4 cloves garlic, peeled and very finely chopped

15 fresh or dried curry leaves, if available*

1 pound boned shoulder of lamb or pork, cut into 1-inch cubes

2 teaspoons store-bought garam masala*

1 teaspoon ground cumin

1/4 teaspoon ground turmeric*

1/4 teaspoon cayenne pepper

1 fresh, hot green chile, finely sliced

1/2 teaspoon salt or to taste

freshly ground black pepper

1-1/2 - 2 teaspoons fresh lemon juice

*Notes: I am unable to find curry leaves so I did not use them in this recipe.  I also held back on the amount of garam masala, using only about 1 teaspoon instead of the two called for.  And, finally, we do not care for turmeric so I omitted it all together.

Put the oil in a Dutch oven over medium-high heat.  When the oil is hot, put in the ginger, garlic, and curry leaves (if using).  Stir.  When the garlic starts to brown, put in the meat.  Stir once or twice and turn the heat to medium-low.  Now put in the garam masala, cumin, turmeric, cayenne pepper, green chile, and salt.  Stir to mix.  Add 3/4 cup water and cover tightly.  Cook over low heat for about 50 minutes, opening the lid every so often to make sure you have enough liquid.  After 50 minutes, cook, uncovered, over high heat until all the liquid has gone and the meat has browned a bit.  Stir as you do this.  Then stir in lots of freshly ground black pepper and the lemon juice.  Serve over rice, Indian mashed potatoes, plain boiled potatoes, or with Indian breads. 

Theme: Potluck!

Caramelized Apples with Pistachio Cream

Warm spicy apples swimming in a lightly spiced whipped cream topped with pistachios.  Very reminiscent of apple pie, but without the crust.  This is the kind of dessert that feels like a great big hug. A perfect treat to indulge in when the weather outside is too cold for comfort.

There are no rules when it comes to this recipe. I used Golden Delicious apples, but feel free to pick your favorite tart, firm apple.  No pistachios on hand?  You could easily sub any type of nut.  Personally, I think walnuts would be fantastic.  Feel free to adjust the spices to your liking, using more or less.  You really can't mess this up. If you want a healthier dessert go ahead and sub yogurt for the whipped cream.  I'm sure it would be equally delicious.

Caramelized Cardamom Apples with Pistachio Cream

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

Serves 4

For the Cream:

1 cup heavy whipping cream

2-3 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

For the Apples:

 6 tablespoons butter

4 medium-sized tart/firm apples

1/2 cup brown sugar

pinch of salt

1/2 teaspoon finely ground cardamom

1/2 teaspoon ground cinnamon

For Garnish:

2 tablespoons chopped pistachios

In a medium-sized bowl, whip the cream and sugar until you see soft peaks.  Add in the spices and stir.  Place bowl back in refrigerator to chill.

Melt the butter over low heat in a large, nonstick frying pan.  Take the pan off the heat.  Peel, core, and slice the apples thinly dropping the slices into the melted butter as you cut them.  Fold them into the butter as you go so that they do not discolor.  Add the sugar, cardamom, cinnamon, and pinch of salt.  Cook on low heat for 2 to 3 minutes, then turn the heat to medium and cook for 8-10 minutes, stirring very gently now and then, until the apples are tender and have caramelized lightly. 

Serve on individual plates with a dollop of the cream on top of the apples.  Sprinkle with the chopped pistachios and serve.

Theme: Sweet Endings

Onion Fritters with Fresh Green Chutney

 The town I live in is pretty small and rural.  In fact, if you go down the street and make a left you'll run into a cattle farm.  To push my point even further, we were a dry county (no beer or alcohol sales allowed) until just about a month ago.  It's just a nice, small, old-fashioned kinda town.  While we do love living here, sometimes we miss living in a bigger city with all it's conveniences.  

However, just last week our little town had a grand opening for a brand new very fancy grocery store.  I was beyond ecstatic!  For four years I've been running to the "city", which is 30 minutes away, to get all my special hard-to-find grocery items.  Now all those special ingredients are right at my fingertips.  All I have to do is go down the street and make a left when I see the cattle farm.  It's literally minutes away.

My neighbors are laughing at me because I've been to the new grocery store every day since they've opened.  I know you all understand.  I can't believe that here, in what feels like the middle of nowhere, we now have a grocery store that has a sushi bar, and get this....a cupcake bar.  You can literally make your own cupcake.  Can I just tell you that this grocery store sells everything?  Heck, they even sell whole (skinned and deboned) frogs!  Crazy, huh?  

So anyway, I've basically been stalking the place with big wide eyes full of wonder.  It's safe to say that I've spent way too much money buying up all the ingredients that I've been dying to get my hands on all these years.

Chickpea flour, or besan, is one of the ingredients that I've been searching for until now. Chickpea flour can be used for many things, but what I've been wanting to make with it lately are these savory and totally addicting onion fritters. 

The batter for these fritters consists chickpea flour, egg, four different spices, green chile, and fresh cilantro.  The batter rests for awhile so that it has a chance to soak up all the great added flavors.   The diced onion is thrown in at the last minute right before frying.  These fritters are okay on their own, but magic happens when you dunk them in this Fresh Green Chutney.  The chutney is fresh from the addition of mint and cilantro, tangy from the yogurt, and a little bit acidic from the lemon juice.  It is a perfect pairing.  I served these as an appetizer prior to serving Jaffrey's Delicious Chicken Bits that I posted here last month.  If you're looking for a new way to prepare your chicken, please try those chicken bits.  They are absolutely incredible!

Onion Fritters with Fresh Green Chutney

1 large egg

4 tablespoons water

1 tablespoon fresh lemon juice

1 cup chickpea flour (also called besan)

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon garam masala

1/2 teaspoon cumin seeds

1 teaspoon ground cumin

1/4 teaspoon ground turmeric

1 fresh, hot green chile, finely chopped (do not remove seeds)

2 tablespoons chopped fresh cilantro

vegetable oil, for frying

1 medium-large onion, peeled and chopped into medium-size dice

Break the egg into a bowl and beat well.  Add the water and the lemon juice.  Mix.  Add in the chickpea flour and mix well with a whisk.  Put in the salt, cayenne pepper, garam masala, cumin seeds, ground cumin, turmeric, green chile, and cilantro.  Mix well and set aside for at least 10 minutes.  Mix again with a whisk.  The batter should be of a droppable consistency.  

Put the oil in a wok or deep fryer and set over medium heat. You should have at least 3 inches of oil in the center of the wok.  When the oil is hot, put the onion into the batter and mix.  (This should always be done just before frying).  Remove heaping teaspoons of the batter and drop it into the hot oil.  Use up all the batter this way.  Stir and fry the fritters for 7 to 8 minutes or until they are golden red.  Remove the fritters with a slotted spoon and drain on a plate lined with paper towels.  Serve hot, as soon as the fritters are made.

Fresh Green Chutney

6 tablespoons plain yogurt

 2 heaping tablespoons coarsely chopped mint

2 heaping tablespoons coarsely chopped fresh cilantro 

1 tablespoon fresh lemon juice

1/3 teaspoon salt or to taste

Put 2 tablespoons of the yogurt and the mint, cilantro, lemon juice, and salt into the container of an electric blender and blend until smooth, pushing down with a rubber spatula if necessary.

Put the remaining 4 tablespoons of yogurt into a bowl and beat lightly.  Add the paste from the blender.  Stir to mix.

This chutney may be stored, covered, in the refrigerator for 2 to 3 days.

Eat 'em all up til they're gone!

Theme: Relishes, Chutneys and Pickles

Mango and Cardamom Lassi

A lassi is a traditional Indian beverage made with yogurt, very much like a smoothie. There are many versions of lassis, both sweet and savory.  This version is a sweet lassi sweetened with mango and sugar and lightly spiced with a little bit of aromatic citrusy cardamom. 

This is a creamy, sweet, and refreshing drink.  It pairs very well with spicy food and also makes a great breakfast or post-workout drink.

 Mango and Cardamom Lassi

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

Serves 2-3

1-1/4 cups plain yogurt (I used Greek yogurt)

1 cup chopped, ripe mango

3 tablespoons sugar, or to taste

1/4 teaspoon ground cardamom seeds, plus more for sprinkling on top

8 ice cubes

Combine all the ingredients in an electric blender and blend.  Some ice pieces may remain.  Pour into 2 or 3 glasses and serve.  Garnish with additional cardamom, if desired.

Theme: Everything's Better with Yogurt

Green Lentil and Vegetable Curry

Never in my life did I think I would become a stay-at-home mom, but when I had my second child it just didn't seem worthwhile to work any longer.  I thought staying at home would be a piece of cake.  Thought I'd have all day long to do what I wanted.  Boy was I wrong.

Mornings around here are a train wreck.  I wake myself up at 6:15 so I have a few minutes to do the bare essentials.  At 6:30 I wake up my 5 year old, and I must admit that he's really pretty good about getting ready for school...as long as I follow closely behind to keep him on task.  I take him to school at 7 o'clock and come back to help my 11 year old daughter get ready for middle school.  The next hour, leading up to 8 o'clock, is my most challenging and dramatic part of the day.  I repeat everything I say eight to ten times until she finally hears me.  Because middle school is a fashion show we bicker over what she's going to wear, which usually results in lots of whining until I give in.  Finally I pretend to hear the bus and usher her outside. When the bus pulls away I take a deep cleansing breath. 

As soon as my daughter gets on the bus I meet my neighbor for our morning walk.  Most mornings we walk a total of an hour and a half, making it 9:30 when I get home (only 1 more hour before I have to pick up my son from Kindergarten).  Immediately after walking, I grab my keys and dash to the grocery store where I literally have to run into the store and down the aisles grabbing stuff off the shelves like a mad woman so that I can make it to the carpool line in time.  I'm not exaggerating when I say that I run through the aisles.  I'm out of breath when I get in the car.

When I get home with my son at 11 o'clock I've been up for about 5 hours and I've been going nonstop.  I haven't had time to eat yet and I'm feeling ravenous.  I get my son situated and unload the groceries.  I'm so hungry I can't stand it.  I've learned to have healthy options ready and waiting for me when I get home, otherwise I will make very bad choices.

This green lentil and vegetable curry is a comforting, satisfying, and healthy option. It's chock full of protein-packed lentils, green beans, kale, and carrots which are simmered away in a spicy sauce.  I really enjoyed this curry best over brown rice, with a dollop of yogurt and a piece of naan bread on the side.  I do have to say that my family didn't care for this meal at all, but they are all picky eaters, and I didn't really want to share anyway.  I really enjoyed knowing that this meal was waiting for me in the fridge after a long hectic morning. It's worth mentioning that this dish improves over time once the flavors have a chance to meld. 

I wanna take this time to say that I love and appreciate being able to stay home with my kids.  I realize that not everyone has the option to do so and I am grateful.  I just want people to know that we all lead busy lives and we all feel short on time.  It helps to have healthy dishes like this up your sleeve and at the ready.

Green Lentil Curry

Adapted from Food and Wine

contributed by Madhur Jaffrey

Serves 4-6 easily

  1 teaspoon finely grated ginger 

1 garlic clove, mashed to a paste 

2 teaspoons ground coriander 

1 teaspoon ground cumin 

3 tablespoons canola oil 

1/4 teaspoon cumin seeds 

1 small shallot, minced

1 tablespoon tomato paste mixed with 1 tablespoon of water 

1 1/4 cups dried green lentils 

1/4 teaspoon ground turmeric (omitted)

4 ounces green beans, cut into 3/4-inch lengths 

4 ounces kale, stemmed and leaves finely chopped 

1 medium carrot, thinly sliced 

1 cup finely chopped cilantro 

1/2 teaspoon cayenne pepper, more if you like it spicy 

salt 

In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer. 

In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

Serve with steamed basmati rice, or in my case, brown rice, warm naan, and plain yogurt.

Theme: Lentil Love!

Madhur Jaffrey's Delicious Chicken Bits

These incredibly addictive mouth-watering chicken bits are a celebration of spices.  Coated in a blend of pepper, turmeric, cayenne pepper, cumin, dried thyme, garlic powder, paprika and salt they simply dance around on your taste buds.  In fact, my non-chicken eating, non-spice eating daughter went crazy for them.  I was pleasantly surprised.  

These chicken bits can be served on their own as an appetizer, but I chose to make a meal out of them and serve them over rice.  We loved these chicken bits.  Next time (which may even be as soon as tomorrow) I will make a double batch of them.  This is a fantastic recipe!  I urge you to give it a try!

Delicious Chicken Bits

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

Serves 6-8 as an appetizer or 4 as a main course

1-1/4 pounds boned, skinned chicken breasts

1 teaspoon freshly ground black pepper

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon dried thyme or 1/2 teaspoon ajwain seeds

1/4 teaspoon garlic powder

1 teaspoon bright red paprika

3/4 teaspoon salt

3 tablespoons vegetable oil

Preheat the oven to 350F.  Cut each chicken breast piece lengthwise into thirds, and then crosswise into 3/4 inch to 1-inch segments.  Put in a bowl.  Add the black pepper, turmeric, cayenne pepper, cumin, thyme or ajwain, garlic powder, paprika, salt and 1 tablespoon of the oil.  Mix well and set aside for 10 minutes or longer.

Heat 2 tablespoons oil in a wok or large, nonstick frying pan over very high heat.  When the oil is very hot, put in the chicken.  Stir and fry quickly until the chicken pieces are lightly browned or turn opaque on the outside.  Put in a baking dish, cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on the chicken pieces) and bake for 8 - 10 minutes or until the chicken pieces are just cooked through.  If not to be eaten immediately, remove the chicken pieces from the hot baking dish to prevent them from drying out.

Theme: Spice Bazaar