Wednesday, March 25, 2015

Channa Masala

Channa Masala is a quintessential Indian vegetarian dish. Amongst Indians, everyone knows it, everyone loves it. It is a great curry option for vegetarians and a great dish to have in your repertoire. It's fancy enough to serve to guests, yet simple enough to make on a weeknight for a quick meal. If you make a large batch, the leftovers will freeze and reheat wonderfully! I hope you enjoy this as much as my family does!

3-4 Tb Oil
2 Bay Leaves
6-8 Cloves
8-10 Peppercorns
4 Cardamom Pods
1 Black Cardamom Pod (optional)
2 tsp. Cumin Seeds
1 med Onion, finely diced
1 inch Ginger, grated
6-8 cloves Garlic, minced
1/4-1 tsp. Red Chile Powder
1/2 tsp. Turmeric Powder
2 tsp. Coriander Powder
1 Tb Cumin Powder
1 Tb Curry Powder
2 tsp. Salt, plus more to taste
2 cans Chickpeas
1 Chickpea Can Water
1/4 c. Chopped Cilantro
In a large dutch oven, heat oil. Add all whole spices and let sizzle. When toasty and fragrant, add onions. Sauté until translucent, then add garlic and ginger. Sauté for another minute or two. Stir in remaining spices. Once combined, stir in tomato puree and let caramelize.

Stir in chickpeas and coat with the spice mixture. Fill a chickpea can with water pour it over the chickpeas. Bring to boil, then lower heat to medium-low. Let simmer for about 30 minutes, stirring occasionally. Add more water if necessary. Let simmer until desired thickness is reached. Add cilantro and adjust salt to taste. Serve with naan, paratha, or basmati rice.

Monday, March 2, 2015

Open Faced Chicken Cutlet Sandwich with Tandoori Dressing

Well, I was back at it again in the kitchen! Desperate with a growling stomach, I needed lunch...and quick! With no leftovers that I could quickly heat up, I pulled a bunch of things out of the fridge and freezer and put this amazing open-faced sandwich together! I love creating great meals that are unplanned and without recipe. They tend to be the best ones!

2 Frozen Chicken Cutlets (Breaded)
1/4 c. Plain Yogurt
1/4 tsp. Salt
1/4 tsp. Red Chili Powder
1/2 tsp. Cumin Powder
1/8 tsp. Curry Powder
1/8 tsp. Turmeric Powder
1/4 tsp. Coriander Powder
1 clove Garlic, minced
1/4 inch Fresh Ginger
1/2 Lime
2 Mini Naan
1 Mini Cucumber, sliced
4 leaves Romain Lettuce, chopped
6-8 Grape Tomatoes, quartered
2 Scallions, chopped
Cook chicken cutlets in oven as directed.

Meanwhile, whisk together the yogurt and all the spices. Add the garlic (I like to press mine in my garlic press). Run the ginger over your grater about 3-4 times and add that ginger paste to the yogurt. Squeeze lime juice into the yogurt and whisk together. Let sit while you prep the rest of the sandwiches.

Once the cutlets are ready, pull them out of the oven and let sit. Now cook the naan according to package directions…it only takes a couple minutes if fresh. Once the naan are ready, place each one in a plate and place a cutlet on top of it. Then top with the fresh veggies and drizzle with the yogurt dressing. Enjoy!!