Madras - English-styled Indian Curry

This Madras is a very traditional English-styled Indian curry. A blend of black mustard seeds, salt and fresh ground pepper, turmeric, fresh or dried curry leaves, two or three little dried chilies, and a spice called asafoetida. It has a sharp and unpleasant smell when raw, but when heated, it mellows out into a smooth scent and flavor similar to caramelized onions.



Cook your vegetables and/or meat in sesame seed oil, half a lemon or lime's worth of juice, a splash of malted vinegar, and the spices on medium low. Add 3/4 cup coconut milk with the cream.

This was served with shaved savoy cabbage and basmati with peas. I ladled extra curry over the top and the rice soaked up the juices. The coconut milk and it's cream took the heat out of the spice, less cream would put the teeth back in this curry.

Halibut Cream Curry

2 tbls coconut oil                                          1 cup heavy cream

1 onion, minced                                           1 tbls garam masala

2 tbls finely chopped fresh ginger        Salt

4 garlic cloves, minced                        1 lb. halibut fillets, cut into 4-inch pieces

1 tsp cayenne pepper                           Small red potatoes, quartered

1 tsp turmeric                                           A pinch of saffron threads, crumbled

1 tsp ground coriander                         Peas

1 cup plain whole-milk yogurt            Basmati rice

In large wok, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Add the cayenne, turmeric and coriander and cook for 1 minute, stirring. Whisk in the yogurt, then add the cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, about 10 minutes. Season with salt.

Add the halibut to the sauce and turn to coat. Cook over moderate heat, turning once, until the fish is cooked through, about 10 minutes. 

Pot boil quartered potatoes. Add rice, potatoes, and frozen peas to the wok, turning over gently. Cover for 5 minutes. Serve with a large salad and fruit.

Vindaloo

This is an English-Indian curry dish, popular throughout eastern parts of India, that originated from Portuguese sailors who would cook one pot meals using remnants of meats and vegetables flavored heavily to mask their age or gaminess. I used leftover turkey for this dish.

I prepared wild rice and chickpeas with fennel seed, paprika, minced sweet green peppers, and a masala blend I created that includes: black cardamom pods, black pepper, ground cassia leaf, chili, clove, salt, ground coriander, ground cumin, ground ginger, ground mango, ground nutmeg, turmeric.

The turkey marinated in one cup of water, chopped onion, slivered garlic and ginger, tamarind, sunflower oil, vinegar, coconut powder, one can diced tomatoes, chopped coriander, red chilies, salt, butter, masala blend, and strained yogurt. Cook over low heat, stir frequently while the rice finishes. Served with minced parsley and a sprinkle of paprika. This is a spicy dish!

Aloo Dum (Potatoes In Masala) Vegan

6 medium red skinned potatoes, chopped to bite size
4 tbls sesame oil

6 big garlic cloves, crushed

4 tbls flake salt

Put in a large pan and cook until potato pieces are lightly browned and fully cooked. Slide the potatoes into a large casserole dish and set aside.

8 medium sized ripe tomatoes, each cut into four quarters
1 medium sized yellow onion, chopped
1 tbls corriander seeds
1 oz slivered fresh ginger
4 tbls cup fresh finely powdered coconut

3 chillies, minced
1 tbls cumin seeds 

2 tsp cumin powdered
½ teaspoon cracked peppercorns
1 tsp cardamon, ground

1 tsp cinnamon, ground

1 tsp clove, ground
2 tsp seasame seed oil

Put all of the ingredients into a sauce pot, cover, and cook on high for ten minutes. Turn down the heat and blend with a stick blender a few bursts until the sauce is chunky, not pureed.

Pour over the potatoes and bake at 400 degrees for 20 minutes. Serve with a large salad, raita, and naan.

Thai Curry with Jasmine Rice

1 cup sliced onion
1 cup sliced green pepper
1 cup sliced red pepper
1 tsp garlic powder
1 1/2 lbs boneless skinless chicken breast, cut into 1-inch chunks (You could also try shrimp, firm fish or tofu instead.)

2 tbls olive oil
4 oz Thai red curry paste
28 oz canned coconut milk
8 oz bamboo shoots, thinly sliced
1 medium stalk fresh lemongrass, crushed under the flat edge of a sharp knife
coarse salt and freshly ground pepper
2 tbls chopped fresh Thai basil or sweet basil
2 cups Jasmine rice

In a large wok, heat half of the oil over medium high heat. Add onions and peppers and sprinkle with half of garlic powder. Cook for five minutes or until golden and tender. Set aside in a large bowl. 

Heat remaining oil and add chicken, sprinkling with the remaining garlic powder. Cook for five minutes or until outside is no longer pink. Add to the bowl of onions and peppers. 

Lower heat to medium low. Add curry paste to the pan and saute for three minutes until it becomes fragrant. Slowly add coconut milk, stirring constantly. Add the chicken and vegetables to the wok. Then add the bamboo shoots, lemongrass, and season with salt and pepper. Simmer covered for twenty minutes, stirring occasionally. 

Cook two cups of Jasmine rice while the curry is simmering. Remove the lemongrass from the curry dish before serving. Serve over the cooked rice and garnish with chopped basil.

Broken Bones and Chimichangas with Salsa Verde Cream Sauce and Curried Quinoa Crisps

So my name is Anne. Anne means 'Graceful One'. Generally I can walk in a straight line and not bump into anything. Unfortunately, the other morning with my hair all frumpy and sleep still in my eyes I stumbled down the stairs in the most lovely of vaulting pirouettes and slid down a number of steps, breaking two toes in the process.

Now I figured, meh, I just bruised the hell out of my foot. I'll just walk it off, ice it a bit when I'm done doing whatever has to get done. But as the morning progressed and my foot turned from blue to purple to black I thought maybe I did something more than bruise it. Went to Immediate Care and they babied and pampered me, which was both shocking and delightful. If you've ever been to an ER or one of those 'gouge the injured' pit stops you know the wait time alone could kill you and when you are seen you sit in a cubicle forever and then get bunted out the door before the last stitch is put in.

I was in and out in under 45 minutes and that was with x-rays (which I got copies of on a cd!), so they've got my official "You're Awesome" stamp of approval!

So I hobbled about all that first day in my mountain hiking ortho-shoe. Over doing it. Cause frankly, I wouldn't be Annie if I weren't killing myself trying entertain my kids, make dinner, finish laundry, and blog at the exact same time. So day two rolls around and I'm feeling the hurt! I put out the APB to all my friends that I'm gonna lose it and two of them step up and bring us some delicious eats so I don't have to stress over what to make. Jeanenne of West Side Stories and Sarah of B. Ferrante's sent over all sorts of good food. Thank you ladies! Below are recipes for some of what was sent over.

Curry Quinoa Crisps:

1/2 cup raw quinoa
1 cup water
1 tbls extra-virgin coconut oil
2 tsp fennel seed and minced fresh ginger
3 cloves garlic, minced
1/2 cup diced red onion
1 tbls curry and chopped fresh cilantro
2 tsp garam masala
1/2 tsp salt
2 tsp turmeric and ground coriander
2 cups cooked chickpeas
1 flax egg – 1 tbsp freshly ground flax mixed with 2 tbsp warm water and allowed to sit for 5 minutes

Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicon baking mat. Set aside.

Combine quinoa and water in a small saucepan. Cover and cook on high heat until boiling, then reduce heat to low and simmer covered for 12 minutes. Once complete, remove from heat and keep covered for 5 minutes.

Meanwhile, place the next 6 ingredients in a medium frying pan and cook on medium-high heat for 5 minutes until onion is translucent.

Add all ingredients – cooked quinoa, sauteed onions, and remaining ingredients to the bowl of your food processor. Pulse 4-6 times until everything is combined and broken down slightly.

Shape mixture into small patties and bake in preheated oven for 20 minutes. Remove from the oven and allow to cool for 5-10 minutes so the patties hold together nicely.

Salsa Verde (This one I already had at home.):

Roasted tomatillos, onion, hot peppers of your choice, lime juice and pulp, cilantro, salt, olive oil, sugar, garlic, and cane juice. Roast tomatillos and peppers. Cool and chop. Add all ingredients to a food processor and blend to desired consistency.  

Chimichangas:

1 lb ground beef, browned and drained (or 2 cups chicken, diced)
1 lb cheddar cheese, shredded
1/2 cup onions, chopped
Salsa
Unbaked tortillas

Spoon about 1/3 cup filling down center of each tortilla. Top each with about 2 tablespoon cheese. Fold in the 2 sides envelope fashion. Roll up each tortilla, starting from one of the short sides. Lay side by side in a casserole dish. Add a thin layer of shredded cheese. Add layer of Salsa Verde mixed with sour cream. Add crisps on top and bake for 25 to 30 minutes in a 400 degree oven.