Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.
Mulligatawny Soup is a comforting and familiar chicken and rice soup, but with a twist. Created during the Raj to suit the tastes of the English overlords, Mulligatawny took ingredients that every Englishman would recognize but kicked it up a notch Indian seasonings. So while not an authentic Indian soup, it has become forever linked with Indian cuisine.
As people who follow my blog know, my husband and I are living in temporary digs while our apartment is being renovated. So, of course, every time I go to cook or bake something I realize that some ingredient is back at our old place. But as this should be the worst problem that I ever have to face, I make do. In this case, I had all of the ingredients for the soup, but I didn’t have any ajwain on hand for our naan.
I have never been a meat and potatoes person and my favorite meal is invariably a delicious soup with good bread. After 39 years of marriage, my husband has come around to my way of thinking. and while there are a few soups that I make on repeat, I thought it would be nice to have something a little different. For some reason, Mulligatawny Soup came to mind – a soup I actually had never made.
As is my habit, I started looking at recipes on the internet since all of my cookbooks are packed away. I generally look at anywhere from 3 to 5 different versions of something before I decide to try and make it. Then I pick and choose what I like best from each. In this case, my base recipe came from a blog called Craving Tasty. I wasn’t familiar with it but the comments were very positive. Of course, I then proceeded to make some tweaks.
The soup came together in less than an hour and my husband and I thoroughly enjoyed it. I think you will too. This recipe makes about 4 servings, but I see no reason why it couldn’t be doubled if you are feeding a crowd. And if you prefer your food more fiery, adjust the proportions of mild vs. hot curry powder – or just use all hot.
All it needed to make a meal was some naan (store-bought) and a few salads and dips that I had leftover from Shabbat. I’ve always though that Middle Eastern and South Asian food went well together. Give it a try the next time you are looking for some comfort but a bit more.
Recipe
Yield: 4 servings as a main course
Ingredients
4 Tablespoons of unsalted butter, ghee, coconut oil or other neutral oil or a combination
1.25 pounds boneless, skinless chicken thighs, well trimmed and diced
1/3 cup raw but rinsed and drained Basmati rice
1 cup thinly sliced leeks (white and light green parts only) Be sure to really rinse the leeks well!
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium Granny Smith apple with the peel, but cut into small dice
1 large bay leaf
2.5 teaspoons mild curry powder
1.5 teaspoons hot curry powder
1.5 teaspoons kosher salt
cracked black pepper to taste
2 Tablespoon all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dried thyme
4 cups unsalted chicken broth or stock
2 cups water
one can (approx. 13.5 ounces) of full-fat coconut milk (I only used the thick cream that rose to the top)You could also use either about 1 cup of a plant-based heavy cream or dairy half & half.
Once the vegetables have softened add in the curry powder, bay leaf, flour and salt and stir through until the spices bloom and you have cooked off the raw flour. This should only take about 3 minutes.
Next, add in the chicken, rice, apple, chicken stock and water. Bring to a boil. Then cover the pot, reduce the heat to a simmer and cook, stirring occasionally for 15 to 20 minutes or until the rice and chicken are cooked through.
Add in the thyme, nutmeg, pepper and coconut milk or cream, stir everything through and simmer for another five minutes. Garnish with chopped fresh cilantro and enjoy!
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.
My grocery store had some gorgeous organic cauliflower on sale this week. I knew that if I bought it, a meal featuring this brassica was in the offing. So I went to my favorite vegan blog, Pick Up Limes and came across a recipe for a delicious Roasted Cauliflower Lentil Curry. I have had very good luck with their recipes. But as a reasonably experienced cook, I am not afraid to make some changes to better suit our tastes. While I present the recipes with my changes, the blog is a wonderful source of clear, comforting and non-preachy information on everything vegan.
I love to cook and have the time to go the extra mile of doing certain things that can be purchased ready-made. Not only does it tend to be more cost-effective to make things myself, but it allows me to season things to my taste or cut them exactly the way I want. But if you don’t have the time or inclination, you can buy pre-cut cauliflower. You can also use canned or vacuum-sealed pre-cooked lentils. I do still remember what it was like to have a young family while attending graduate school full-time, so there is no judgment here.
On the other hand, lentils can be cooked ahead and refrigerated. And if you are going to the trouble of making them (honestly, they don’t involve much and there is no soaking necessary), you might as well make extra and you can use it throughout the week in salads or in pilaf. I’m just sayin’!
Don’t get scared off by the list of ingredients. If you love South Asian and Middle Eastern food, these should always be in your pantry. And don’t be afraid to tweak amounts. If you want more lentils or spinach, add it. And if you can’t be bothered to cook rice, buy some Naan, which seems to be carried everywhere these days.
Roasted Cauliflower and Lentil Curry tastes rich, creamy, with a bit of heat. It is oh so delicious while also being comforting. And when you can eat something that is this delicious AND healthy, well what are you waiting for? Make it this week!
A bit of wisdom shared. It took me MANY(too many) years to realize that a bit more time at the front end saved a lot of stress and mistakes at the back end. So have everything ready and set up BEFORE you start cooking or baking. You will thank me later.
Yield: 4 to 6 generous servings
Ingredients
Roasted cauliflower
1Â medium to large head cauliflower, cut into bite-sized pieces (I like the variety of textures that a mix of some bigger and smaller pieces gives when roasted.)
2.5 Tablespoons neutral vegetable oil (I like Avocado Oil, but you could use canola or safflower, if you prefer.)
1 teaspoon garlic powder
2 Tablespoons tomato paste
1 teaspoon ground turmeric
1/2 to 1 scant teaspoon salt
3/4 teaspoon chili powder (I LOVE Rajasthan chili which has some mellow heat and an earthy flavor. I use it with so many things.)
Curry
2 cups uncooked brown or Basmati rice (Cook according to package instructions, which vary by brand and which rice you choose to use.)
1 Tablespoon neutral vegetable oil
1Â medium onion, coarsely chopped
3Â large cloves garlic, crushed
1 Tablespoon curry powder (I like Madras curry powder)
½ Tablespoon garam masala
½ Tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon salt
1⅔ cups (400 g or 14.5 oz. can) canned diced tomatoes
12Â cherry or large grape tomatoes, halved
399 mL or 13.5 oz. can) of full-fat coconut milkÂ
2.5 cups cooked brown lentils (If making yourself, I like to use Spanish Pardina lentils which are readily available. They cook up nicely in about 18 to 20 minutes and they retain their shape.)
About 4 cups (60 g) fresh spinach, thicker stems removed
Directions
Preheat the oven to 400 degrees F. Place the cauliflower pieces on a large baking sheet in a single layer. In a small bowl, mix up all of the ingredients under “Cauliflower.” Pour the mixture over the cauliflower and use your hands to mix things through. Be sure to get some of the seasoning mixture on each of the pieces.
Place the pan in the oven and roast for about 40 to 45 minutes, turning the pan half-way through. If you like your veg roasted more, go for it, but it will be ready at this point.
If you are cooking brown rice, you should probably start it now.
Add the oil to a large pot on medium-high heat. When hot, add the onion and cook until golden. Add splashes of water if needed to deglaze the pot.
Then add the garlic and all of the spices. Stir continuously to toast for 30 – 60 seconds.
Add the canned tomatoes and cherry tomatoes. Allow to simmer for 5 minutes.
Finally, add the coconut milk, lentils, spinach, and roasted cauliflower. Cook until everything is heated through, about 5 minutes. Serve over the rice or with Naan.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.
We are in the midst of packing up our apartment ahead of a long-awaited major renovation. Our building and location is wonderful, but we became acutely aware during the pandemic that our place could be more useful for the way we live now. More homebodies who arm-chair travel these days, we spend a lot of time in our kitchen cooking up meals for ourselves and friends and family when we are lucky enough to have them visit.
Packing is tedious and tiring, but I have also discovered some treasures that I had completely forgotten I had. With a 39-year marriage, you tend to collect a LOT of stuff. Many things we bought ourselves, but then there are the things inherited. Some have actual dollar value, but their value to me is in the memories they evoke. Memories of my childhood or people who are now gone from this earth. I am definitely not ready to Marie Kondo-ize them (although I have heard that now that she has children, she doesn’t do it either!)
All of this is a prelude to saying that I am looking for healthy, relatively easy dinners that nourish my body and soul. Thankfully, my husband is sharing in making the dinners these days. After a day of packing, I am looking forward to making my khichari. I have store-bought naan and my cranberry chutney. I’ll simply roast up some sweet potato and cauliflower, but I also wanted a raita tonight. I know, you are probably saying to yourself that this doesn’t sound simple or easy. However, it really only requires some chopping and mixing things together with the right ingredients, which I almost always have on hand.
Do I absolutely need raita? No, but I do love left-overs for lunch. This Zucchini Raita is from Madhur Jaffrey. She claims it is one of her favorites and I completely understand why. It is cooling and mellow with just the right amount of bite. Unfortunately, my cookbook was already packed up. But thankfully I was able to find it online. It’s good enough that it is worth repeating here. Raitas are wonderful with just about any South Asian dish – meat -based or vegetarian.
As always, I make a few tweaks of my own to the recipe either in content or in the directions. One change I make to the original recipe is that I use dried curry leaves. Fresh ones are not readily available here and I prefer the dried to frozen ones, which I have also used.
Due to the unprovoked war on Ukraine and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.
Potato and Green Pea Curry is nutritious, vegan deliciousness in one pot. This easily adaptable curry is enhanced by the fluffy and flavorful Garlic Herbed Naan shown here. All of this can be made ahead and warmed when you are ready to eat. It’s another wonderful Meatless Monday – or any day – option.
Garlic Herbed Naan
As those who follow me know, my husband and I have moved to eating vegetarian and vegan meals about 5 days a week. So I am always on the lookout for something that suits our tastes, is nutritious and deeply satisfying. These days, it is easier and easier to follow a vegan diet. While I admit that I am not sold on plant-based yogurt or certain meat look-alike substitutes, they are readily available. And for those who want them, their taste and costs are improving every day.
As with any meal plan you follow, it is important to put together a meal that is appealing and nutritious. After all, just being “good for you or the planet” isn’t much solace if the food doesn’t taste great. Mediterranean and South Asian cuisines lend themselves to vegan or vegetarian preparations. A place for encouragement and great recipes is Pick Up Limes, which is where these recipes originated. This vlogger is a registered nutritionist and a walking advertisement for veganism in a totally non-judgmental package.
While I made Potato and Green Curry as written, it is easily adaptable to using other veg. But because I want as much nutritious bang for my efforts, I know that this recipe covers all of the bases. I also liked that it all came together in under an hour and that I could prep it ahead. Being retired doesn’t mean that I necessarily want to spend hours in the kitchen. My husband and I love to take long walks. When we arrive home happily tired, I want a delicious dinner that comes together quickly and easily. This fits the bill.
Naan is pretty available where we live, but my husband and I enjoy baking most of our own bread. The naan shown here also comes together quickly and the seasonings can be changed to suit your tastes. While the original recipe called for plant-based yogurt and non-dairy milk, mine was made with Bulgarian natural yogurt and 2% milk. We do use soy milk as well in our house, but this is what I went with. I also deviated by using ajwain or carom seed and fresh vs. dried parsley. If you don’t have or don’t like ajwain, commonly used in Indian cuisine, you can leave it out or substitute cumin seed.
When my husband gives me an enthusiastic response to a vegan dish, I know that it is worth sharing. He was brought up in a very meat-eating family. These dishes are not look-alike substitutes for meat. Nor are they trying to fool you into thinking that you are eating meat when you aren’t. They are, however, delicious meals in their own right and can be enjoyed whether you have adopted a vegan/vegetarian lifestyle or are simply looking for new dinner ideas.
As with many South Asian and Middle Eastern/Mediterranean meals, this recipe appears to have a LOT of ingredients. Most are spices that any home who eats these foods would readily have on hand. So don’t be scared off. And the fresher your spices, the more flavorful your food!
Recipe
Potato and Green Pea Curry
Yield: 4 servings
Ingredients
1 Tablespoon neutral vegetable oil
2 teaspoons each: whole cumin, coriander and brown mustard seeds
1 medium onion, peeled and diced
3 large cloves of garlic, peeled and minced
1 Tablespoon, grated or minced fresh ginger
1 vegetable bouillon cube
1 Tablespoon garam masala
2 teaspoons ground turmeric
1/2 teaspoon cayenne pepper (I did NOT use this and didn’t miss it)
3 to 4 medium potatoes (I used Yukon Gold, but a red potato or even Russet would work) peeled and cut into small cubes
1.5 cups of water
1 cup frozen, thawed green peas
1 can (about 15 oz.) or 1.5 cups cooked, drained chickpeas
1 can (about 399 ml. or 13 oz.) full-fat coconut milk
About 2 generous cups fresh baby spinach, torn
For serving:
Potato and Green Pea Curry
Basmati or other rice
fresh cilantro
lime wedges
naan
Directions
I find if I prep everything first then the actual cooking is a snap. It may mean a couple of extra bowls, but it really is so much faster and easier in the end. And nothing ever gets missed that way. Neither am I sent scrambling to suddenly mince or grate something.
In a 3.5 quart or bigger pot, add the oil and heat on medium high. When the oil is hot, add the whole seeds and toast for 30 to 60 seconds. This will “bloom” the spices.
Add the chopped onion next and cook until translucent – about 3 to 5 minutes. If it appears that the spices are getting too dry, you can splash in a Tablespoon of water.
Next add the garlic and ginger and cook for two more minutes or until fragrant.
The bouillon cube, garam masala and turmeric go in next. If you are using cayenne pepper, add it here as well. Stir for 30 to 60 seconds.
Potatoes and water are added now. Partially cover the pot and bring to a simmer. Cook until the potatoes are tender – about 15 minutes.
Now add the peas, chickpeas and coconut milk. Stir through well and cook until warmed. This can be done ahead up to this point. When you are ready to serve, add the spinach and cook through until wilted. This should only take a few minutes. Serve hot.
Chickpea Spinach Curry, is ready in under 45 min. and packs a punch of flavors and nutrition. This vegan curry is a great option for nights when everyone is hungry and you are short on time. Or if you are trying to eat more plant-based meals and want a delicious option. It’s an easy-to-prepare dish that comes together with mostly pantry items. While I generally cook my own beans and almost always have them in my fridge, canned chickpeas (garbanzo) would work well here. We did eat this with a dollop of plain, whole milk Bulgarian-style yogurt. However, it can be eaten as is or by using a plant-based yogurt. Serve it over rice (brown rice pictured here) or any other grain you prefer.
Chickpea Spinach Curry came onto my roster because I had just bought a box of spinach for something that it turned out I wasn’t in the mood to make. I didn’t want it to go to waste. I always have chickpeas on hand and the spices in my pantry so I searched online until I found this recipe. As always, when preparing to make something new, I look at 5 or 6 versions online or in cookbooks and then pick and choose the parts I like best. I only made a couple of tweaks to this recipe to suit our tastes. While I wasn’t familiar with the website, I’ve become quite good at knowing if a recipe will work just from reading it.
As I have mentioned many times, my husband and I eat and both bake a lot of bread in our house. So I served this with store-bought naan, warmed in the oven. If you are in the mood or made it ahead, my Flaky Flatbread would also be a wonderful accompaniment. I love to make the flaky flatbread or a stuffed spinach flatbread, which I hope to post soon. They freeze beautifully and also keep well wrapped up in the refrigerator. So when I have the time and am in the mood, I make a stack to have on hand.
A simple winter dessert of spiced fruit compote that I made last week, with some gingersnaps on the side made for a satisfying and mostly very healthy meal. Every winter I prepare compote made from dried fruits in a spiced sugar syrup. It lasts most of the winter in a glass jar in the fridge. Wonderful as is or over any simple pound cake or olive oil cake, it makes a lovely end to a simple meal. It is especially great after a spicy meal, balancing out the spiciness to perfection.
Whether you are going for a meatless Monday or are vegetarian or vegan, this meal will not disappoint!
Recipe
Chickpea Spinach Curry
Yield: 4 servings
Ingredients
3 tbsp sunflower or canola oil 1 large onion finely chopped 4 cloves garlic, crushed or minced 1 inch ginger, finely grated (No need to remove the skin) 1 Tablespoon ground coriander 1/2 Tablespoon ground turmeric 1/2 Tablespoon ground cumin 1/4 – 1/2 tsp cayenne pepper or chili flakes 1.5 cups crushed tomatoes (400g) (An average 14.5 oz. can) 3 cups cooked chickpeas (500g) (About 2 average cans. Exact amounts are not essential here) 3/4 cup vegetable stock (177 ml) or 1 bouillon cube dissolved in 3/4 cup of water. 1 cup frozen chopped spinach or 142 gm fresh/frozen chopped spinach (5 oz. box) 1/2 tsp salt 1 tsp sugar 1 tsp garam masala 1 tablespoon lemon juice or to taste (I used 1/2 of a juicy lemon)
OPTIONAL:
About 5oz. full-fat coconut milk or unsweetened coconut creme (148 ml) (The coconut creme available to me comes in a 5 oz. can which was perfect. If you use up coconut milk pretty quickly then leftover milk from a larger can is no problem. You can also freeze leftover coconut milk in an ice cube tray and pop them out whenever needed.)
Add the crushed or minced garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn’t smell raw anymore.
Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.
These Flaky Flatbreads are fun to make and so versatile. Make them ahead and they reheat beautifully. While I make mine with a Bulgarian or goat yogurt, any yogurt will work, including non-dairy. And even though I brush mine with fresh garlic butter, you can use either a good EVOO or vegan butter instead. Recently, my husband was out of town and I made up a batch of these. I wrapped the leftovers in foil and reheated them in my toaster as needed. The outside got slightly crispy. And the layers flaked into these lovely fragrant pieces of dough that were perfect for dipping into soups and spreads.
Since I began doing more Indian cooking, I have become familiar with spices and herbs that I had not traditionally used before. Two of my favorites now are carom seed (ajwain) and fenugreek leaves (kasuri methi). Either one, or dried mint, cumin seed (or nothing at all) works wonderfully in this flaky flatbread. And because you control the seasoning, your flatbreads will be unique to you!
Unlike most breads, these flaky flatbreads don’t require any rising time. The dough comes together in just minutes. Then we let it have a nice rest until it becomes supple and easy to roll out. This resting time can be a 20 minute catnap or as much as a couple of hours. Your schedule can dictate the time. The longer resting time makes them a bit easier to work with, but I have made them both ways successfully. We enjoy these flatbreads at least once a week. They are the perfect compliment to Middle Eastern/Mediterranean foods as well as South Asian.
I came across many iterations of this basic recipe online so it is difficult to say exactly which one I ended up using. And the addition of the fenugreek and garlic butter is my own twist. How you use this flaky flatbread is only limited by your imagination. Leave out the garlic and this becomes a great bread for breakfast or snacking. Just add your favorite nut butter, smushed avocado or preserves. Smear on tomato sauce or pesto with the toppings of your choice and you have mini pizzas. Did I mention that this was versatile?
I am not going to claim that these are as healthy as the two ingredient lentil pancake/flatbreads that you can find all over YouTube. But eaten in moderation with an otherwise healthy meal, they are fine. And as much as I love a good lentil dish, these really do taste better than those pancake/flatbreads.
Flaky Flatbread with Fenugreek
Recipe
Yield: 8 flatbreads
Ingredients
2 cups of all-purpose flour, plus about 1/4 cup more for dusting the dough
2 teaspoons kosher salt
1.5 teaspoons fenugreek leaves (kasuri methi) Optional, but recommended
1 teaspoon baking powder
1 cup plain natural yogurt (I like full-fat)
8 ounces melted butter
2 large garlic cloves, crushed Optional, but recommended
Directions
Measure out the flour, salt, baking powder and dried herbs, if used, into a medium bowl. Using a fork or whisk, mix everything together so that the salt, baking powder and herbs are well distributed. If the bowl is wider and shallower, it is a bit easier to work with, but any bowl will do. You can do this ahead and cover it until you are ready to make the dough.
Flaky Flatbread
Add the yogurt and mix through the flour until you get a shaggy dough. I found that it was easiest to use my hands for this. It should take only about 1 to 2 minutes.
Flaky Flatbread
Then using your hands, gently knead the dough until the moisture from the yogurt is distributed throughout and you end up with a smooth, moist dough. Depending on the shape of your bowl, it might be easiest to transfer the dough to your counter to work with. If you use a thicker yogurt, like a Greek or Icelandic yogurt, you might need to add a Tablespoon of water to the dough. Natural yogurts are more liquidy and preferable for this recipe.
Form the dough into a ball and place it back into the bowl. Cover it lightly with plastic wrap or a plate. This entire process from the time you add the yogurt to the time you form your dough ball should take no more than 5 minutes and possibly as little as 3 minutes.
Flaky Flatbread
Allow the dough to rest for a minimum of 20 minutes and up to 2 hours. It will not double in size. We are not using yeast. But the dough will become more relaxed and supple and will be easier to roll out.
When the dough has rested, remove it from the bowl and divide it into 8 pieces. Unless you are doing this for a living, just eyeball the pieces. It is not necessary to weigh them out to be sure that they are exactly equal in size.
Flaky Flatbread
Cup your hand over the dough piece and roll your hand in a circle against the counter to form a ball. Lay the pieces out on the counter or a baking tray or platter to make it easier to work with.
You want to work with one section or ball at a time. I found it easiest to put 1/4 to 1/3 cup of all-purpose flour in a shallow bowl or container rather than sprinkling my counter. I then slightly flatten the dough ball with my hand and dip each side into the all-purpose flour. If I need to double dip, I can. Any excess flour can be sealed in a container and used for the same purpose since no raw dough gets mixed in. I know, but trust me on this.
Flaky Flatbread
Years ago, a dear friend, now dead, gave me a wonderful marble rolling pin to use in making mu shu pancakes. I never actually used it for that purpose, but it is perfect for these flatbreads and I think of Marge with great fondness whenever I handle it. But any rolling pin or empty wine or beer bottle will work too.
Place the flattened dough ball on the counter or board and roll it out as thinly as possible. Don’t worry too much about the shape. If it is round or oblong, or even slightly misshapen, this will still work. I am no expert! Brush the dough lightly with some of the melted garlic butter. Then working from the longest end, tightly roll up the dough into a log. Perfection is not necessary! If butter got on the board or counter, just wipe it away with a paper towel. Otherwise the next ball will be difficult to roll out. It doesn’t have to be perfectly clean – just wipe up any excess butter or oil.
Then take one end of the log and curl it in on itself and keep doing this to form a flat snail. [See the speeded up video below] Lay the snail onto the baking sheet lined with a silicone sheet. If you don’t have that, you can use a sheet of parchment barely dusted with flour. Those with more experience may try to pleat the dough instead of folding it. This is something that I saw Chetna Makan do. The more folds that you have, the more layers of flakiness. But honestly, life is complicated enough!
Keep repeating this until you have 8 flat snails. Cover them with plastic wrap or a tea towel and allow them to rest for as little as 20 minutes or up to an hour.
Quick tutorial on rolling out flaky flatbreads
Flaky Flatbread
When you are ready to cook the flatbreads, set an untreated non-stick or well-seasoned cast iron skillet on medium high heat. If you have a bigger pan, use it so you can cook several flatbreads at once. If all you have is a small skillet, don’t fret. It will take more time to cook everything, but it will work just as well.
Take one snail at a time, keeping the remaining snails covered while you work. Again, dip both sides of the snail into your reserved flour. Using your rolling pin, roll the dough out into an approximately 5-inch diameter circle. If it isn’t a perfect round, it’s okay. I have yet to achieve a perfect circle! Try to keep the roll from opening up. It seemed to work best for me to just flatten the snail a bit with my hand first before applying the rolling pin.
Once you have the circle rolled out, generously brush the surface with the garlic butter. Immediately pick up the dough and place it in the hot pan, butter side down. Then brush the top side with butter. If your pan will hold more than one flatbread, immediately roll out your next snail, repeating the above process. Each side takes about 5 minutes to cook. The dough may puff up a bit while cooking. That’s okay. Take a flat spatula, and gently press down on the top of the dough. You don’t need to pop the bubbles, but you don’t want them to get away from you or when you turn the flatbread over, it won’t cook evenly. All of the surfaces need to hit the pan.
You know the side is done when you have nice brown spots all over. If your heat is too high, the outside will burn before the inside is cooked. If the pan isn’t hot enough, the dough won’t really get that nice browned look that you are going for. As with pancakes, the first one out of the pan is never quite as good as the subsequent ones. I always go for the darkest bread at the bakery. So check your bread after 4 minutes to achieve the desired doneness.
When each flatbread is finished, you can place it on a baking sheet in a warm oven until you are finished and ready to serve. If you are not eating all of the breads in one go, allow the leftovers to cool and then wrap the rounds in foil. They will keep in the fridge for several days or even on your counter if your house is cool. When you are ready to eat them, warm them in the oven or a toaster. Do not microwave them!
Chicken Curry Punjabi-Style is redolent with spices – warming, delicious and comforting. This lovely curry from Chetna Makan is easy to make and sure to please. Don’t be scared off by the list of spices. If you do Indian and Middle Eastern cooking, you will likely have these on hand. And if you are just getting into these cuisines, these spices are basic and easily accessible in most grocery stores and online.
My husband and I find these dishes so satisfying to make and eat. Served over some basmati rice or with a flatbread, you have a satisfying meal. However, I almost always serve these with some chutneys, raita and small salads. When I have these on hand in my fridge it’s like having money in the bank! And I have found that while it may not be traditional, mixing Middle Eastern salads and sides and Indian often works out really well.
Depending on the size of your chicken thighs and your appetites, this will easily serve 6 to 8 people. If you have teenagers – maybe 4!
While you could make this with chicken breasts, I wouldn’t. The thighs are more flavorful, moister and sized better. You will want chicken thighs with the bone in but without the skin. If your butcher won’t remove the skins for you, it is easy enough to do. Chicken Curry Punjabi-Style is made with yogurt, but if you still wish to make this but observe the laws of kashrut, you can substitute, full-fat coconut milk.
I made this for a Shabbat dinner which I always go all out for to make special. So in addition to the curry and salads, we made an easy zucchini and corn fritter (kofta) to along. They make a lovely, simple, vegan appetizer or side, which just require a dab of chutney or yogurt to finish off. I will be posting that soon.
4 large garlic cloves, peeled and grated or crushed in a garlic press
1 inch of fresh ginger root, peeled and grated
6 to 8 bone-in, skinless chicken thighs (about 3 pounds), trimmed and with 3 deep slashes made in the flesh of each
For the curry
3 Tablespoons neutral oil (I use Canola but sunflower etc. is fine)
1.5 teaspoons cumin seeds
1 bay leaf (fresh or dried)
4 medium onions, peeled and finely chopped
3 medium tomatoes, cut into small dice
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspon turmeric powder
1 teaspoon chile powder
1 teaspoon kosher salt
1 handful of fresh coriander (cilantro), finely chopped
Directions
Combine all of the marinade ingredients, except for the chicken, in a bowl and mix well to combine. Place the chicken in a glass or stainless bowl or clean freezer bag and pour the marinade all over. Gently massage the marinade into the chicken. Cover the bowl (or seal the bag) and refrigerate for at least 1 hour but up to overnight.
When ready to cook, heat the oil on medium heat in a heavy-duty pan with a flat bottom that can hold everything in one layer. Cast iron is great for this. Add the cumin seeds and bay leaf.
As soon as they begin to sizzle (about 1 minute) add the onions and cook for about 15 minutes or until a lovely golden color.
Now add the tomatoes and their juices and cook for about 10 minutes or until they have softened. Add the spices and salt and cook for an additional minute.
Add the marinated chicken along with any liquid and mix through. Cover the pan and cook on a low heat for 40 to 45 minutes or until the chicken is cooked through.
Chicken Curry Punjabi-Style
This can be made earlier in the day if you like. It is best to allow the curry to rest for at least 30 minutes to an hour to allow the flavors to fully develop. Reheat on low when ready to serve. Sprinkle with the chopped fresh cilantro.
While it may officially be Spring, the weather is still quite chilly, damp and a bit dreary. Normally, I would cheer myself up by heading to the Art Institute or Museum of Contemporary Art, but until very recently these have been closed. And although you now can go to the museums, you have to think ahead and make reservations. So to brighten up our lives, I have been turning to Indian and Middle Eastern foods even more than usual. This Cashew Curried Chicken with its bright spices and herbs lend color to my otherwise somewhat dull existence. As mentioned in a previous post, I have become a fan of Chetna Makan and watch her on YouTube almost daily. This recipe is hers with some tweaks from me that do away with a pan, an extra step and the order of adding a couple of ingredients.
Do not be put off by the seemingly long list of ingredients. The spices are used over and over again in both Indian and Middle Eastern cooking. So if you enjoy these foods, you will easily use them up. And everything is readily available online or in many grocery stores these days. But because the spices and herbs are so integral to the dishes, please look for the freshest ingredients and grind your own spices whenever possible. It only takes seconds in a spice or coffee grinder and you will be rewarded over and over with the most vibrant flavors. And by buying whole spices, they will remain fresh longer in your cabinet.
Chicken thighs are used here. They are more flavorful than the breast, in my opinion, and almost never get dried out or tough. However, if you really want, you can use an equivalent amount of chicken breast meat instead.
This curry comes together easily and you can have dinner on the table in about an hour. Served simply over rice or with a flatbread, it’s a complete meal. Since my husband just made some delicious pita, we went with that. But if you have the time and add on a raita and some pickle, you can have a feast. So brighten up your life and enjoy this luscious and luxurious Cashew Curried Chicken soon.
Recipe
Cashew Curried Chicken
Yield: 4 to 6 servings, depending on appetite and sides
Ingredients
1/3 cup raw cashews, soaked for 1 hour in hot water to cover
2 medium onions, peeled and chopped in a fine dice
2 Tablespoons neutral oil with a good smoke point (I use Canola)
4 medium tomatoes, cored and roughly chopped
4 large cloves of garlic, peeled and grated or crushed
3-inch piece pf fresh ginger, peeled and grated
8 boneless, skinless chicken thighs – 2.5 pounds of boneless meat, trimmed of all fat. (You can use thighs with the bone-in, but you will need to increase the cooking time by 10 minutes.)
In a large, deep pan with a tight-fitting lid, heat the oil. Add the cardamom, cinnamon, bay leaves and cumin seeds. Allow everything to sizzle and become fragrant – about 30 seconds.
Cashew Curried Chicken
Now add the chopped onion and stir through the oil and spices. Cook until golden, stirring occasionally for 10 to 12 minutes.
Cashew Curried Chicken
Stir through the chopped tomatoes, garlic and ginger. Then cover the pan and on medium-low heat, cook for 10 to 12 minutes. The tomatoes should be softened and a sauce is beginning to form.
While the tomatoes cook, drain and crush the cashews into a paste using either mortar and pestle, food processor or spice grinder.
Turn off the heat! Now add the yogurt and crushed cashews and stir through, mixing well. By turning off the heat, you prevent the yogurt from splitting.
Cashew Curried Chicken
Stir through the coriander, garam masala, turmeric, salt and chili powder.
Nestle the chicken thighs into the sauce and coat with the sauce. Cover the pan and simmer for 20 minutes if using boneless chicken and 30 minutes if the thigh is on the bone. Add the bell pepper and onion sections and stir through. Recover the pan and continue simmering for 10 more minutes.
Take 1 tablespoon of fenugreek leaves and crumble them into the curry by rubbing the leaves between your hands. Cook for a few more minutes, stirring until they are fulIy incorporated. If you do not have fenugreek leaves, do not try to substitute them. Do NOT use fenugreek seeds, which would be very bitter. Fenugreek has a unique and wonderful flavor and I think they are worth having on hand. If you are leaving them out, you can sprinkle some fresh cilantro on top before serving. The flavor is completely different but is also delicious.
Serve the curry over basmati rice (white or brown) or eat it with flat bread.
Roasted Cauliflower Sabji with basmati rice or flatbread makes a satisfying vegan meal – full of umami. As anyone who reads my blog knows, I am neither a vegan nor a vegetarian. However, we don’t eat a lot of meat and I cannot remember the last time I sat down and ate a steak. This doesn’t mean, though, that I don’t want visually interesting meals with a great mouthfeel and full of flavor. Perhaps this is why I am so drawn to both Mediterranean/Middle Eastern and Indian cuisines. Their use of fresh herbs, vegetables and spices make any meal a feast for the senses.
What is Sabji?
A sabji is simply a vegetable cooked in some sort of gravy with herbs. Sabji literally means green vegetable. In Persian cooking it is referred to as sabzi and can include meat as in Ghormeh Sabzi or chicken in this version. There is no surprise that there are similarities between Persian and Indian culture, which is especially evident in food and architecture. Persia invaded India twice – first in 535 BCE under Cyrus the Great and second under Emperor Nader Shah, the Shah of Persia (1736–47). In fact, many dishes that are thought of as quintessentially Indian actually were adapted from British, Portuguese, Mughal and Persia. Each conqueror brought new flavors and techniques to India. And while each nation ultimately lost India, there influences remain and enrich.
Fan Girl
Recently I have become a fan of Chetna Makan on YouTube and the author of several cookbooks, including Chai, Chaat & Chutney: a street food journey through India, where this Roasted Cauliflower Sabji appears. She is charming and enthusiastic about her dishes and just a delight to watch. It’s not difficult to follow and because I do enjoy Indian and Middle Eastern cooking, I have all of the seasonings on hand. This dish doesn’t require any chilis so it wasn’t necessary for me to tone down the heat. My husband was responsible for making the quick, and flavorful flatbread. I made up some urad dal and we enjoyed a healthy and delicious meatless Monday.
As with many Indian dishes, do not get put off by the relatively long list of ingredients. If you do this kind of cooking, you likely will have most of not all of the spices on hand. And the actual cooking technique is very straightforward.
Roasted Cauliflower Sabji would also make a wonderful side dish or as part of a larger Indian meal. However you decide to use it, I encourage you to make it soon.
There are so many different kinds of dal (legumes, pulses or beans) available. And even more recipes for them. Here are just a few and I will be adding more over time.
Yield: 4 servings as a main course and more as a side
Ingredients
Roasted Cauliflower Sabji
For the cauliflower
1 head cauliflower cut into small florets along with the stems
2 Tablespoons tomato paste
½ teaspoon salt
½ teaspoon turmeric
¼ teaspoon cracked black pepper
About 2 Tablespoons EVOO
For the Sabji
2 Tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds (I only had brown mustard seeds, so that is what I used)
2 roughly chopped small onions
2 large garlic cloves, peeled and grated
A 2-inch knob of ginger, peeled and grated
2 medium tomatoes, cored and roughly chopped
1 teaspoon chili powder
1 teaspoon garam masala
¼ teaspoon salt
¼ teaspoon turmeric
Handful of chopped cilantro
Directions
Roasted Cauliflower Sabji
For the Cauliflower
Preheat the oven to 400 degrees F. and have the rack on an upper shelf.
Mix the seasonings together and spread over the cauliflower. Mix it around to coat. Spread on a baking pan and roast for 15 minutes. Turn over the cauliflower pieces and continue roasting for an additional 15 minutes (total 30 minutes). Remove from the oven and set aside.
For the Sabji
In a pan large enough to hold all of the cauliflower and the other ingredients, heat oil. Add the cumin seeds and mustard seeds and cook for about 30 seconds or until fragrant and the seeds begin to pop. Add in the chopped onion and stir through. Cook until lightly golden.
Add the grated garlic and ginger and cook for another minute, stirring through.
Add the roughly chopped tomatoes and cook on medium heat until the tomatoes soften and give off their juices. Add the chili powder, garam masala, salt and turmeric. Mix well.
Add the roasted cauliflower and stir through, mixing well but try not to break up the florets. Cook for about 2 to 3 minutes. Add the chopped cilantro and stir through.
Indian-Spiced Chicken with Mixed Veg is bursting with color and flavor. It’s a one-pan meal to feed a family and satisfy your soul. Recently I have taken to watching Jamie Oliver on YouTube. This very engaging British chef and his charming young family makes cooking accessible and fun. It’s a very welcome change from the seemingly unending bad news we have had this past year.
When I watched Oliver make this dish, which is jam-packed with vibrant fresh veg and relatively inexpensive chicken thighs, I knew that I wanted to make it. In the early days of the pandemic, coming by reliable, fresh vegetables was hit or miss. Thankfully, we seem to be past that now and most produce is fresh and available.
The beauty of Indian-Spiced Chicken with Mixed Veg is that you can change up the vegetables to suit your taste, your budget and availability. No eggplant? Use cauliflower. And because you are mixing the spices and flavors, you are in control of the heat level. By using chicken thighs on the bone and with skin, you are ensured of a tender and flavorful end result. The skin will get lovely and crisp and simply cries out to be eaten.
Indian-Spiced Chicken with Mixed Veg
Because everything is cooked in one pan, all of the beautiful flavors of each element are enhanced by the other components while still retaining their own unique texture and taste. When making this wonderful dish – and you will want to make it – don’t get too bogged down in exact measurements. Use the amounts below as a guide. This isn’t baking.
I like to do a lot of Indian and Mediterranean cooking so I had all of the herbs and spices on hand. Over the past year I have become a big fan of curry leaves. These are very different from curry powder and NOT interchangeable. Since the pandemic, the places where I shop have become much more limited and therefore, I do not have access to fresh curry leaves. However, I found very good quality dried leaves online and if I place them in an airtight jar, they last quite a while. You can also purchase fresh leaves online and keep them in your freezer. Everything else in this recipe should be readily available in your local markets.
This recipe includes a minty yogurt dressing. I was able to make the dressing in minutes. Any additional dressing can be used on salads, roast meats or as a sandwich spread. Our lives may have become a bit bland and colorless this year, but we can spice things up a bit with this vibrant dish.
Recipe
Yield: 6 servings
Ingredients
Indian-Spiced Chicken with Mixed Veg
1 large onion
800 g potatoes (about 6 medium Yukon Gold or other thin-skinned potato)
2 large ripe tomatoes
1 eggplant
1 red pepper
2 cloves of garlic
Thumb-size piece of fresh ginger
½ a bunch of fresh cilantro (coriander (15g))
olive oil
2 tablespoons mustard seeds
1 handful of curry leaves
2 teaspoons ground turmeric
6 large chicken thighs, bone in and skin on
1.5 teaspoons kosher salt and freshly cracked black pepper for seasoning the chicken
2 fresh red or green chilies
YOGURT DRESSING
½ a bunch of fresh mint (15g)
Juice of ½ a lemon
1cm piece of ginger
150 g whole-milk yogurt (If you use Greek-style yogurt, the sauce will be thicker. The choice is yours.)
1 fresh green chili (Optional)
Directions
Preheat the oven to 190°C/375°F/gas 5.
Peel the onion, then cut into 3cm cubes with the potatoes, tomatoes, eggplant and pepper.
Put the potatoes in a large pan of salted water over a medium heat. Bring to the boil and cook for 8 minutes, then drain in a colander and leave to steam-dry for 3 minutes. (I did this step, but honestly I’m not sure that it really is necessary. The potato pieces are small enough that they should completely cook through in the overall cooking time.)
Indian-Spiced Chicken with Mixed Veg
Tip into a large bowl and mix with the tomato, eggplant, pepper and onion.
Peel and finely slice the garlic. Peel and finely grate the ginger. Pick the cilantro (coriander) leaves and set aside, then chop the stalks.
Indian-Spiced Chicken with Mixed Veg
Heat about 2 Tablespoons of oil in a large oven-safe pan over a medium heat. (I used my mom’s old paella pan which was perfect, but any large roasting pan would work. Since this was the pan I was going to use in the oven, it was one less pan to clean.) Add the garlic, ginger, coriander stalks, mustard seeds and curry leaves and cook for 2 minutes, or until fragrant. Add the turmeric and cook for 30 seconds more. While still hot, add the chicken, skin-side down to the spice mixture.
Then add the veg and potatoes and smush everything around. Using tongs, arrange the chicken on top (skin-side up now) and season everything with salt and freshly cracked black pepper. Drizzle a little olive oil over the vegetables. (I didn’t do this and it wasn’t called for, but I think the EVOO would help the veg roast better.)
Indian-Spiced Chicken with Mixed Veg
Roast in the bottom of the oven for about 1 hour, or until the chicken is cooked, the skin is crispy and the veggies are well-roasted.
(My oven is really garbage, so it ended up taking about an hour and 20 minutes for mine to get where I wanted it. I also didn’t trust the process and hadn’t added any EVOO over the veg. I was worried that it would be too dry so I added a cup of water to the pan at the beginning of the cooking. In the end, I didn’t need it although the resulting gravy was awfully delicious…. So if you want your vegetables more steamed with a lovely gravy, add the water. If you want the veg more roasted and “gnarly” as Jamie Oliver would say, just drizzle them with a bit of EVOO and forego the water. You really can’t go wrong either way.)
Indian-Spiced Chicken with Mixed Veg
For the dressing, pick the mint leaves into a blender, squeeze in the lemon juice, then peel and add the ginger with the remaining dressing ingredients and a pinch of seasoning. Blitz until smooth.
Top the chicken, potatoes and veg mix with the coriander leaves. Finely slice and scatter on the chilies, if using, then serve with the dressing on the side and a little drizzled on top.
