Tag: indian

Mixed vegetable khichdi

We had a craving for a hearty vegetable khichdi that utilized many type of legumes. We tried this recipe: https://ministryofcurry.com/khichdi-instant-pot/ This was a mild, but slightly over seasoned khichdi. Our modifications: first, for the 4 cups of vegetables, we used 3 cups frozen mixed vegetables. We also used about 2 oz of fresh baby spinach,…… Continue reading Mixed vegetable khichdi

Indian-style minced turkey and basmati rice

We love keema peas and basmati rice, so we decided to try this one-pot recipe: https://cooking.nytimes.com/recipes/1026138-one-pot-spiced-turkey-and-rice?smid=ck-recipe-iOS-share This was delicious. Our modifications: first, in response to comments to the NYT recipes, we doubled the wet aromatics (6 garlic cloves, 2 inches frozen ginger, and 1/2 jalapeño pepper, seeded), which we minced together in a handheld food…… Continue reading Indian-style minced turkey and basmati rice

Indian stewed whole red lentils (sabut masoor daal)

We purchased whole red lentils specifically to try this recipe by Shubhra Ramineni from her cookbook, Healthy Indian Vegetarian Cooking. We followed the instructions but were unable to keep the whole red lentils intact. Rinse and drain 1/2 cup dried whole red lentils. Place the lentils in a small pot, along with 1 small tomato…… Continue reading Indian stewed whole red lentils (sabut masoor daal)

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