Indian food: marinated chicken + rice + cucumber yogurt + garbanzos-peas-diced tomatoes-cumin + naan.

Dal ***** (Puck)

Prep Time: 10 min

Cook Time: 40 min

Level:Easy

Serves: 4 to 6 servings

1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock

In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.

Garam Masala:
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.

Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

Saag Paneer (Low Fat Cheese With Spinach) *****

1 hour | 30 min prep

SERVES 3

• 2 garlic cloves
• 1/2 cup tomato sauce
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 cup cubed panir (optional)
• 1 cup low-fat whipping cream
• 1 tablespoon minced ginger
• 1 teaspoon garam masala
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon red cayenne pepper
• 1/2 teaspoon salt

1. Use cooking spray and heat garlic and ginger over medium-high heat till golden brown.
2. Stir in tomato sauce, coriander, cumin, pepper, masala, salt, and reduce heat to low. Partially cover and summer for 8-9 minutes stirring frequently.
3. Stir in spinach. Simmer 8-10 minutes until spinach turns olive green.
4. Stir in whipping cream.
5. Stir in cheese. Simmer for 3-4 minutes or until cheese is hot and remove from stove.

Reduced Fat Homemade Cheese (Paneer)

½ day | 20 min prep

SERVES 2

• 2 pints reduced-fat milk
• 1 tablespoon white vinegar
• cooking spray

1. Heat milk to boiling over medium-high heat, stirring frequently.
2. Stir in vinegar; remove from heat. The milk will separate into curds (solids) and whey (liquid).
3. Line larger colander with cheesecloth or muslin; place in sink. Pour curds and whey mixture into lined colander. Lift edges of cloth; swirl to remove excess liquid. Completely wrap curds in cloth; return to colander. Place large jar or similar filled with water on curds to press them down. Lease undisturbed for 5 to 6 hours.
4. Remove weight and remove cheese to cutting board; discard cheesecloth. Cut cheese into 1/2 inch cubes. Cover and refrigerate for 2 to 12 hours.
5. Add cheese to pan sprayed with oil. Fry 4 to 5 minutes until golden brown. Remove and drain on paper towels.
6. Tightly cover and refrigerate cheese up to 3 days or freeze up to 2 months.

Zucchini and Mung Dal in Rice Cooker

Yellow dal - the indian equal of chicken soup for soothing. Carefully cook spices - only til they pop but not to brown. Serve with Tirtilla flatbread heated and a green salad.

1.25 c split mung dal
1.5 T sunflower or sesame oil or ghee
1/2t black mustard seeds
1/2 t turmeric
1/4 t mild curry powder
1 t peeled and minced fresh ginger
1/4 gren chile pepper, seeded dn minced... or 2 T salsa
1 lime juice (2T)
4.5 c water
1 t fine sea salt
1/2 t ground coriander
2 c zucchini, cut into 1/2"cubes
1 recipe "Simple Indian Rice"
1.25 c cold yogurt or sour cream

Place dal in deep bowl and cover with cold wate rto soak for 2 hours at room temp. Drain. Set cooker for regular cycle. Put oil in and make hot. Add mustard seeds with cover open, until pop. Immediately add turmeric, curry, ginger, chile, lime juice, drained dal and water. Take care in case of splattering. Close cover and cook 45 mins on reg cycle. Dal should be soft. Add salt, coriander, zucchini. Add water if you want. Close and cook 15 mins longer.

Serve on rice and top with yogurt. Great reheated.

Carrot Basmati Pilaf in Rice Cooker

Serves 4

1.5 T butter or ghee
3T minced shallots
1 c white basmati rice
2-3 carrots cut into thin strips or very coarsely grated
1/25 c chicken stock
1/4 t ground cardamon
pinch red pepper flakes
zest of 1 small orange
1/2 t honey
1/8 t salt

Melt butter in cooker. Add shallots, stirring 2 mins til softened. Add rice and carrots and cook, stirring til coated and hot about 10 mins. Add stock, cardamom, red pepper flakes, zest, honey and salt - stir just to combine. Cook on regular cycle. Steam on Warm 15 mins. Fluff. Keeps 1 hour on warm.

Serve with simple roasted meats.

Naan *****

Submitted by: Mic Rated: 5 out of 5 by 571 members

Prep Time: 30 Minutes Cook Time: 7 Minutes

Ready In: 3 Hours Yields: 14 servings

"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain."

INGREDIENTS:

1 (.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten

2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1/4 cup butter, melted

DIRECTIONS:

1.	In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.	Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.	During the second rising, preheat grill to high heat.
4.	At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.