Tag: indian

Sheet-pan chicken tikka with bell pepper, cauliflower, and shallots

We found this recipe intriguing and decided to give it a try: https://cooking.nytimes.com/recipes/1025554-sheet-pan-chicken-tikka-thighs?smid=ck-recipe-iOS-share This was remarkably flavorful, with great mouthfeel; it’s definitely a keeper. Our modifications: first, 1.25 lb was the smallest unit of boneless chicken thighs we could find, so we slightly rounded up the other ingredients. For the yogurt, we used Fage nonfat…… Continue reading Sheet-pan chicken tikka with bell pepper, cauliflower, and shallots

North Indian-style yellow lentils (dal tadka)

I had a craving for yellow dal and stumbled upon this recipe: https://www.eitanbernath.com/2020/03/22/dal-tadka/ Our modifications: first, we made 1.5x of the recipe. Second, we didn’t have yellow lentils, so we used a combination of split yellow peas (1 cup) supplemented by toor dal (1/4 cup) and masoor dal (1/4 cup), which we soaked together for…… Continue reading North Indian-style yellow lentils (dal tadka)

Mung bean kichidi

We had to follow a soft food diet this evening, so we tried this kichidi recipe: https://www.indianhealthyrecipes.com/dal-khichdi-recipe/ Our modifications: first, we used a medium shallot instead of a small onion. Second, for the optimal vegetables, we used 1 thin carrot and 5 green beans, each diced. We found that these, along with the diced, seeded…… Continue reading Mung bean kichidi

Indian dal fry

We tried this Vegan Richa recipe, which utilizes red lentil dal and moong dal: https://www.veganricha.com/dal-fry-spiced-indian-lentil-soup/ We followed the recipe, except that at the end we added 1.5 Tbsp unsalted butter for brightness and balance. We enjoyed this dal with freshly steamed basmati rice. (Dec. 2024) Note: While the red lentils cooked as normal, the moong…… Continue reading Indian dal fry

Keema quesadilla

Earlier this week, we made a double batch of keema peas with minced turkey (https://piglettedc.wordpress.com/2018/12/28/indian-minced-bison-with-peas-we-tried-this/). In our pantry, we had 1 large tortilla, about 2 Tbsp Tillamook spicy Mexican shredded cheese, and 1/2 cup leftover keema. We made a generously stuffed quesadilla, loosely following these instructions: https://spicecravings.com/keema-matar-quesadillas-spicy-minced-meat-peas-quesadillas This was an easy and tasty way to…… Continue reading Keema quesadilla

Indian black-eyed pea curry, Instant Pot style

As very late converts, we recently purchased an Instant Pot. For our first attempt with this new device, we tried one of our favorite stovetop recipes, Shubhra Ramineni’s black-eyed pea curry. We followed the Instant Pot instructions here: https://pipingpotcurry.com/instant-pot-black-eyed-peas-curry-lobhia/ but we used the ingredients from Shubhra’s recipe. Our only prinary modifications were to use uncooked…… Continue reading Indian black-eyed pea curry, Instant Pot style

Indian mung bean dal (moong dal)

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We made this recipe as a side dish: https://www.indianhealthyrecipes.com/moong-dal-recipe/ We used a pressure cooker, and we followed the blogger's tip about adding a bit (1/2 tsp) of red lentil to the 1/2 cup of moong dal to reduce stickiness. We found the instructions confusing and imprecise (for ex, it is vague about the amount and… Continue reading Indian mung bean dal (moong dal)

Mild kichidi (Indian mung bean and rice porridge)

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We are feeling under the weather, and we craved a mildly seasoned version of kichidi. This fit the bill, and it was comforting and tasty. https://myheartbeets.com/instant-pot-khichdi-rice-lentil-porridge/ We halved the recipe: 1/2 cup basmati and 1/4 cup moong dal (but see Note below); 1 Tbsp ghee, 3/4 tsp cumin seeds, 1 bay leaf; 3 cups water,… Continue reading Mild kichidi (Indian mung bean and rice porridge)