After reading about Trini doubles, I felt inspired to make Chef Kwame Onwuachi’s recipe (we made only the chick pea curry): https://www.foodandwine.com/recipes/chickpea-doubles-tamarind-and-scotch-bonnet-pepper-sauce Our modifications: first, we heated 2 cups unsalted chicken stock and then dissolved 1.5 tsp Better Than Bouillon chicken flavor (instead of later crumbling a chicken bouillon cube). Second, in lieu of mild… Continue reading Trinidadian chick pea curry
Tag: indian
Cauliflower rice chicken biryani
We tried this SkinnyTaste recipe: https://www.skinnytaste.com/cauliflower-rice-chicken-biryani/ For the cauliflower, we found that food processing a medium head was sufficient. We used only one jalapeño, seeded and cut into thin half-moons. (May 2021)
Kichidi (Indian savory rice and red lentil porridge)
We tried this Padma Lakshmi recipe: https://www.padmalakshmi.com/copy-of-keralan-crab-cakes Because we did not have sambhar curry powder or curry leaves, we followed the spice mixture (black mustard seeds, ground cumin, and dried hot chilis) adapted by the Washington Post: https://www.washingtonpost.com/recipes/kitchari/17359/. Our modifications: first, along the lines of Padma’s original recipe, we sauteed the spice mixture until the… Continue reading Kichidi (Indian savory rice and red lentil porridge)
Hot curried chicken with potatoes
We followed this recipe with Patak’s hot curry paste: https://www.pataksusa.com/recipe/hot-curried-chicken We made modifications: 1 lb boneless chicken (2 breasts), 2 medium russet potatoes, one medium onion, ½ cup (8 Tbsp) Patak’s hot curry paste, 1 cup canned diced tomatoes, and 2 cups water. At the end of cooking, add a dash of sugar. Serve with… Continue reading Hot curried chicken with potatoes
Indian rice pudding (kheer), version 2
Another good use of cooked basmati rice. We tried this recipe: https://www.foodnetwork.com/recipes/alton-brown/indian-rice-pudding-recipe-1943299. We toasted the pistachios before adding them along with golden raisins. This is our favorite kheer recipe to date, perhaps because of the addition of half-and-half and coconut milk. (Aug. 2020)
Indian rice pudding (kheer), version 1
We tried this recipe to use up some leftover basmati rice: https://www.vegrecipesofindia.com/leftover-rice-pudding-kheer/ Our modifications: first, we heated 2 ½ cups milk, 3 Tbsp sugar (we used citrus-infused sugar), a dash of salt, and 1 cup cooked basmati (Jyoti brand) on medium-high heat to bring it to a boil. Then we reduced to a medium-low simmer,… Continue reading Indian rice pudding (kheer), version 1
Turkey and potato keema puffs
This is our latest pandemic addiction. We made this filling: https://piglettedc.tumblr.com/post/152921985856/indian-style-curried-minced-turkey-with-potatoes. We froze batches of it in 16 oz containers. We defrost a container and make curry puffs using premade puff pastry. We tried Wewalka brand pastry sheets (13.2 oz), which fills up only one baking sheet and yields 8 puffs. Because the parchment paper… Continue reading Turkey and potato keema puffs
Indian stewed split red lentils
We tried this recipe: https://www.cookstr.com/Indian-Recipes/Stewed-Split-Red-Lentils. We reduced the ghee from 1 Tbsp to 2 tsp. (Mar. 2020)
Pressure cooker chicken biryani
We tried this instant pot recipe with our stove-top pressure cooker: https://myheartbeets.com/instant-pot-chicken-biryani/ Based on our pantry, we used three boneless skinless chicken breasts instead of thighs. This was the first time we used ghee (clarified butter), and we accidentally burned the cashews and golden raisins because we didn’t realize the ghee heated up so quickly.… Continue reading Pressure cooker chicken biryani
Cardamom chicken (masala murgh)
Details here: https://rasamalaysia.com/cardamom-chicken-masala-murgh/ We modified slightly by reducing the cayenne from ¾ tsp to ½ tsp. We also found the quartered tomato hard to mash with merely a fork; we finally resorted to using a potato masher. This recipe took us almost an hour to make, from prep to finished dish. (May 2019)