Annika and Carolyn hosted our final dinner of the season, A Taste of India.
Appetizers
Mango Lassi
Chicken Curry Faltbreads
Vegetable Samosas (last minute we grabbed these from Ganesh in American Fork and they were divine!)
Chutneys: Ginger Pear, Sweet Tomato & Coconut Mint. SO GOOD!
Spicy Mushroom Soup with Sweet Hot Cucumber Salad
Butter Chicken over Indian Spiced Rice with Naan (this was a huge hit!)
Dessert: Fig Bread Pudding with Coconut Vanilla Bean Ice Cream and Vanilla Bean Rice Pudding
I can't really put into words what the last 11 years have held with this group and every single woman who I have come to know because of it. Grateful is all I can say for the wonderful moments, meals and memories that will forever be a part of who I am. Thank you for enriching my life!
CHICKEN CURRY PIZZA
· 4 Thin Flatout Pizza Crust (love this brand)
· 1 Small Red Onion - thinly sliced
· 1 Jalapeno - thinly sliced
· 1 Cup Mozzarella - shredded
· 1 Tbsp Red Chili Flakes
· 4-5 Fresh Basil Leaves - optional
For Chicken Curry :
· 1/2 lb Boneless Chicken - chopped
· 1 Large Onion - thinly chopped
· 1 Tbsp Tomato Paste
· 1/2 Tsp Ginger + Garlic Paste
· 1/4 Cup Plain Yogurt
· 1 Tsp Curry Powder
· 1 Tsp Red Chili Powder - use as per taste
· Salt - as per taste
· 4 Tbsp Olive Oil
1. In a large pan, heat 4 tbsp oil.
2. Add chopped onion and saute for 3 minutes.
3. Now, add red chili powder, curry powder, ginger+garlic paste and mix everything evenly.
4. Saute this mixture for another minute and then add chicken.
5. Saute the chicken and cook covered for 7 minutes (saute every 1 minute to prevent from burning).
6. In a bowl, whisk yogurt along with tomato paste.
7. Now add the yogurt+tomato mix to the chicken.
8. Saute everything nicely and cook covered for another 5 minutes on low heat.
9. After 5 minutes, check if the chicken is evenly cooked and the tomato paste and evenly cooked (leaving very thick gravy).
10. Turn off the heat.
Preheat oven at 375 F.
1. Now, take 1 pizza crust and spread 2-3 tbsp of the chicken curry (you can mash some of the chicken into smaller pieces too).
2. Sprinkle red onions, jalapeno and chili flakes.
3. Finally top with shredded mozzarella cheese and prep remaining crusts.
4. Bake for 10 minutes and then remove the pizza, sprinkle some freshly chopped basil and Serve Hot.
VEGETABLE KABAB
3 medium boiled potatoes – peeled and cubed
1 cup cooked lentils – any form
1 cup cauliflower florets – chopped
1/2 cup peas – fresh or frozen
1 medium onion
1/2 tsp ginger-garlic paste
1/2 tsp green chili paste – optional
5 Tbs GramFlour – also know as besan (Indian stores) or chickpea flour
3 Tbs water
2 bread slices
1/2 cup olive oil
cooking spray – for baking
1/4 tsp Turmeric
1 tsp red chili powder
1 tsp Cumin powder
1 tsp Garam Masala
Making the Vegetable Kabab Mix:
1. Add all the veggies, spices + cooked lentil in a food processor and pulse to mix everything together.
2. Pulse till 2 minute till everything is minced and nicely incorporated.
3. Now add 2 bread slices, water and pulse to form a smooth mix.
4. Remove the kabab mix into a large bowl.
Making the Vegetable Kababs Shape:
1. Now divide the vegetable mix into equal parts (I made 24 small kebabs out of them).
2. Then flatten the mix in between your palms and form any shape of kebabs you desire. (I made them slightly oblong).
3. Keep the kebabs in a lined tray or plate and keep in fridge for 15 minutes. (this helps in kebabs holding it shape while sauteeing or frying).
Baking the Kababs:
1. Pre-heat oven at 375 F
2. Line the uncooked kababs on a baking try.
3. Spray the cooking oil on each kabab and bake for 10 minutes.
4. Flip the kababs on other side, spray with oil and bake for another 10 minutes.
5. Once the kababs have reached the desired consistency of color (golden to dark brown), turn off the oven.
6. Remove the cooked kababs immediately or they'll brown a lot.
7. Transfer them to a serving bowl.
8. Serve with choice of chutneys and pickles.
GINGER PEAR CHUTNEY
2.5 C Pears
1C Sugar
¼ C raisins
¼ C Crystallized Ginger or 2 tsp Fresh
¼ C Cider Vinegar
¼ tsp Salt
¼ tsp Cinnamon
⅛tsp allspice
⅛tsp Cloves
1. In Pot combine all ingredients and bring to a boil, Stirring frequently
2. Reduce heat to a simmer, uncovered, for about 2 ½ hours, continuing to stir occasionally
3. Serve warm or cold
Optional
4. Take out half chutney and puree, Drain the liquid off the other half and add the chunky chutney to the pureed one. This will thicken it into a better dipping consistency.
SWEET TOMATO CHUTNEY
1 (29 oz) can diced tomatoes, drained
1 Tbs vegetable oil
1 Tbs panch puran
8-10 whole kari leaves or curry leaf
1-2 Serrano chilies, or chunked jalapeno
¼ c sugar
2 oz jaggery (1/2 palm sugar block)
1-1/2 Tbs white vinegar
Using a non-reactive 1-quart saucepan, heat the oil over high heat. Have a lid handy. Carefully add the panch puran, green chilies, and kari leaves and cover immediately to avoid spattering. Lift the lid after the sizzling subsides, about 30-45 seconds. Sauté until the chilies blister, about 1 minute.
Stir in the tomatoes, sugar, and jaggery. Cook over low heat until the jaggery melts and the liquid has reduced, about 25-30 minutes.
Cool, stir in the vinegar and refrigerate in a clean airtight jar.
2.5 C Pears
1C Sugar
¼ C raisins
¼ C Crystallized Ginger or 2 tsp Fresh
¼ C Cider Vinegar
¼ tsp Salt
¼ tsp Cinnamon
⅛tsp allspice
⅛tsp Cloves
1. In Pot combine all ingredients and bring to a boil, Stirring frequently
2. Reduce heat to a simmer, uncovered, for about 2 ½ hours, continuing to stir occasionally
3. Serve warm or cold
Optional
4. Take out half chutney and puree, Drain the liquid off the other half and add the chunky chutney to the pureed one. This will thicken it into a better dipping consistency.
SWEET TOMATO CHUTNEY
1 (29 oz) can diced tomatoes, drained
1 Tbs vegetable oil
1 Tbs panch puran
8-10 whole kari leaves or curry leaf
1-2 Serrano chilies, or chunked jalapeno
¼ c sugar
2 oz jaggery (1/2 palm sugar block)
1-1/2 Tbs white vinegar
Using a non-reactive 1-quart saucepan, heat the oil over high heat. Have a lid handy. Carefully add the panch puran, green chilies, and kari leaves and cover immediately to avoid spattering. Lift the lid after the sizzling subsides, about 30-45 seconds. Sauté until the chilies blister, about 1 minute.
Stir in the tomatoes, sugar, and jaggery. Cook over low heat until the jaggery melts and the liquid has reduced, about 25-30 minutes.
Cool, stir in the vinegar and refrigerate in a clean airtight jar.
COCONUT MINT CHUTNEY
1 bunch cilantro leaves
½ c mint leaves, chopped
¼ c coconut, freshly & finely grated
1 tsp ginger root, finely grated
2 cloves garlic, crushed
4-6 whole jalapenos, seeded, chopped
2 Tbs cashews, ground
1 tsp amchoor, or dried mango powder
½ lemon, juiced
1-2 tsp raw sugar (or jaggery)
½ c plain yogurt
Place all the ingredients in a food processor and blend for 3-4 minutes until smooth. Season with salt to taste and pour into a jar or bowl, cover, and chill until ready to use.
1 bunch cilantro leaves
½ c mint leaves, chopped
¼ c coconut, freshly & finely grated
1 tsp ginger root, finely grated
2 cloves garlic, crushed
4-6 whole jalapenos, seeded, chopped
2 Tbs cashews, ground
1 tsp amchoor, or dried mango powder
½ lemon, juiced
1-2 tsp raw sugar (or jaggery)
½ c plain yogurt
Place all the ingredients in a food processor and blend for 3-4 minutes until smooth. Season with salt to taste and pour into a jar or bowl, cover, and chill until ready to use.
SPICY MUSHROOM SOUP
6 Tbsp unsalted butter
½ tsp garlic pulp (we used minced garlic)
1 tsp garam marsala
1 tsp black pepper
1 tsp salt
¼ tsp nutmeg
1 medium leek, sliced (We did not use the green tops.)
1 cups mushrooms, sliced
⅓ cup sweet corn (We used frozen corn kernels)
1 ½ cups water
1 cup light cream
1 Tbsp chopped fresh cilantro
Melt the butter over medium heat. Lower the heat slightly, and add the black pepper, salt and nutmeg and mushrooms. Cook for 5-7 minutes then remove mushrooms with slotted spoon. Add and sauté; leeks and corn. Remove leek, corn and spices from heat. Transfer to a food processor or blender and add the water and process for about 1 minute.Pour back into saucepan along with mushrooms and bring to a boil over medium heat. Lower heat and add the cream.Add the fresh cilantro, and taste for seasoning.
½ tsp garlic pulp (we used minced garlic)
1 tsp garam marsala
1 tsp black pepper
1 tsp salt
¼ tsp nutmeg
1 medium leek, sliced (We did not use the green tops.)
1 cups mushrooms, sliced
⅓ cup sweet corn (We used frozen corn kernels)
1 ½ cups water
1 cup light cream
1 Tbsp chopped fresh cilantro
Melt the butter over medium heat. Lower the heat slightly, and add the black pepper, salt and nutmeg and mushrooms. Cook for 5-7 minutes then remove mushrooms with slotted spoon. Add and sauté; leeks and corn. Remove leek, corn and spices from heat. Transfer to a food processor or blender and add the water and process for about 1 minute.Pour back into saucepan along with mushrooms and bring to a boil over medium heat. Lower heat and add the cream.Add the fresh cilantro, and taste for seasoning.
SWEET HOT CUCUMBER SALAD
1 cup apple cider vinegar
¾ cup water
¾ cup white sugar
1 tsp salt
¼ tsp cayenne pepper
dash of parsley
⅛ tsp black pepper
dash of basil
3-4 sliced cucumbers
¾ cup water
¾ cup white sugar
1 tsp salt
¼ tsp cayenne pepper
dash of parsley
⅛ tsp black pepper
dash of basil
3-4 sliced cucumbers
Heat to boiling all ingredients except cucumbers. Pour over sliced cucumbers in a bowl. Chill in refrigerator for several hours. Serve chilled.
NAAN BREAD
2 tsp active dry yeast
4 tbsp warm milk
2 tsp sugar
4 cups plain flour
1 tsp baking powder
½ tsp salt
⅔ cup milk
⅔ cup low fat natural plain yogurt, beaten
1 egg, beaten
1 tbsp oil (I used olive oil)
1. Mix the yeast, warm milk and sugar and leave to become frothy. Sift the flour, baking powder and salt. Make a well and fold in the yeast, milk, yogurt, egg and oil.
2. Knead the dough well. Place dough in a greased bowl, tightly covered in a warm place till double in size. This dough takes a LONG time to rise.
3. Roll out on a floured surface into large slipper shapes about 10 inches long.
4. Spray a HOT fry pan with cooking spray and cook on each side for a minute or two.
These can be frozen. We froze ours, then took them out, brushed on garlic butter, sprinkled on chopped cilantro then warmed on a silpat in a 400 degree oven for 4 minutes.
INDIAN BUTTER CHICKEN
1 cup butter, divided
1 onion, minced
1 Tbs minced garlic
1 (15 oz) can tomato sauce
3 cups heavy cream
2 tsp salt
1 tsp cayenne pepper
1 tsp garam masala
1.5 lbs skinless, boneless chicken breast, cut into bite-sized chunks
2 Tbs vegetable oil
2 Tbs tandoori masala
Preheat oven to 375 degrees. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Meanwhile, melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper and garam masala. Bring to a simmer, then reduce heat to medium-low; cover and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in a preheated oven until no longer pink in the center, about 12 minutes. once done, add the chicken to the sauce and simmer for 5 minutes before serving.
MANGO LASSI Makes 2 cups
1 c plain yogurt
½ c milk
1 c chopped mango (or canned pure mango puree)
4 tsp sugar, to taste
Dash of ground cardamom
Put all ingredients in blender (except cardamom) and blend for 2 minutes. Pour into individual glasses. Sprinkle with cardamom.
1 c plain yogurt
½ c milk
1 c chopped mango (or canned pure mango puree)
4 tsp sugar, to taste
Dash of ground cardamom
Put all ingredients in blender (except cardamom) and blend for 2 minutes. Pour into individual glasses. Sprinkle with cardamom.
INDIAN RICE
In any rice cooker add:
11/2 C rice
3 C water
2 large spoon fulls of chicken flavored ‘Better than Bullion’
1 tsp lime juice (fresh squeezed)
Be sure to mix in the bullion with the water thoroughly. (no chunks) and cook according to your rice cooker. While rice is cooking, caramelize 1 onion chopped with 1 tbs. of butter or coconut oil. This will take about 20 min. be sure you don't burn the bottom. Once the onions are cooked add spices :
1 Cinnamon Stick whole
1 tsp whole cloves
1/4 C fresh cilantro
1/2 tsp. turmeric
1 tsp. cumin seeds
4 cardamom pods or 1 tsp ground cardamom
Cook for 5 min till flavors are blended. When rice is cooked, add onions and spices to rice and toss. Keep warm with foil over your pan and in the oven at 200 degrees or return to your large rice cooker.
FIG BREAD PUDDING Serves 6-8
3 Tbs melted butter
3 eggs
1 c sugar
1 (14 oz) can coconut milk (not low fat)
3 c whole milk
¼ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground ginger
Pinch of salt
1 baguette, cut into 1-inch chunks (about 7 cups)
6 dried figs (any type), soaked in hot water for at least 15 minutes, thin sliced (we prefer minced)
Handful roasted unsalted cashew nuts, whole or chopped
Preheat the over to 350 degrees. Pour the melted butter into a 9x13 baking dish and use a pastry brush to make sure the dish is well coated.
In a large bowl, whisk the eggs and sugar together, then add the coconut milk, whole milk, spices, and a pinch of salt. Add bread and figs and toss. Let soak for 15 minutes.
Pour the mixture into the prepped baking dish and sprinkle with the cashews. Bake until the pudding pulls away from the sides of the dish, about 35 minutes.
Remove the pudding from the oven and serve with ice cream.
COCONUT VANILLA BEAN RICE PUDDING
1 ½ cups of cold cooked rice (We used Basmati Rice)
1 ½ cups of coconut milk
2 cups of whole or 2% milk (We used 2%)
⅓ cup sugar
Pinch of salt
1 vanilla bean, insides scraped out
Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes. Allow to cool slightly and serve. You can also serve cold.
1 ½ cups of coconut milk
2 cups of whole or 2% milk (We used 2%)
⅓ cup sugar
Pinch of salt
1 vanilla bean, insides scraped out
Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes. Allow to cool slightly and serve. You can also serve cold.
COCONUT ICE CREAM
½ cup sweetened, shredded coconut
1 cup sugar
3 large eggs
1 tsp cornstarch
¼ tsp salt
1 cup half-and-half
1 ½ cups unsweetened coconut milk
1 cup heavy cream
2 tsp vanilla extract (We used fresh Vanilla bean, scraped out.)
2 cups 2% milk (we added this to make more, and cut the fat and flavor a bit, it helped a TON.)
Preheat the oven 400 degrees. Spread the coconut on a foil lined baking sheet. Place in a hot oven for 5-7 minutes to toast coconut. It happens quickly, so watch closely. Remove oven and allow to cool.
In a mixing bowl blend sugar into eggs until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
Combine the half-and-half with coconut milk and vanilla bean in a heavy bottomed saucepan. Bring to a boil over medium heat. Remove from heat and slowly beat into the egg/sugar mixture. Briefly clean and dry the saucepan. Pour the full mixture back into the saucepan over low heat. Stir constantly with a whisk or wooden spoon. Be careful not to boil or the eggs with scramble. Remove from heat and pour through a strainer into a large clean bowl. Allow the custard to cool slightly.
Stir in the heavy cream and toasted coconut. Cover and refrigerate till cold, 5 hours to overnight.
Slowly pour the cold custard into an ice cream freezer, churning for 23 minutes. Scrape into a freezer safe container. Cover and store in freezer.
Garnish with toasted coconut.
