We followed this Saveur recipe except we omitted the Thai chiles. We recommend using an extra-large wok (not a 12" skillet, which has insufficient capacity). At the end of cooking, we seasoned to taste with 1 tsp each salt and sugar. Recipe here: http://www.saveur.com/article/recipes/bund-gobhi-aur-aloo-ki-subzi-spicy-cabbage-and-potato-curry (Feb. 2016)
Tag: indian
Indian samosa casserole
We followed this recipe from The Vegetarian Times, with significant modifications: http://christinehennessey.blogspot.com/2009/12/indian-samosa-casserole.html?m=1. First, we added ½ tsp each turmeric and paprika, ½ chopped jalapeño pepper, 1 Tbsp chopped fresh cilantro, and 8 curry leaves to the filling. We also used chicken broth instead of vegetable broth and sugar instead of agave nectar. We tasted the… Continue reading Indian samosa casserole
Indian spiced hot chocolate
This recipe from Aarti Sequiera adds a nice twist to classic hot chocolate with the use of green cardamom, curry powder, and honey. Recipe here: http://www.foodnetwork.com/recipes/aarti-sequeira/spiced-hot-chocolate-recipe.html (Jan. 2016)
Indian split chickpea and zucchini curry
Recipe from Shubhra Ramineni’s Healthy Indian Vegetarian Cooking: Easy Recipes for the Hurry Home Cook [Vegetarian Co… https://www.amazon.com/dp/0804843112/ref=cm_sw_r_sms_awd_8vOkxbH67ZR08. (Jan. 2016)
Smitten Kitchen/Madhur Jaffrey chick pea curry (channa masala)
An excellent Madhur Jaffrey recipe adapted by Smitten Kitchen. http://smittenkitchen.com/blog/2010/02/chana-masala/ I agree with Deb Perelman’s recommendation to add only ¼ tsp cayenne. We also doubled the lemon juice in lieu of amchoor (mango) powder. We used fresh tomatoes (two medium vine-ripened), as she had suggested, and one jalapeño pepper as the hot chili pepper. This… Continue reading Smitten Kitchen/Madhur Jaffrey chick pea curry (channa masala)
Indian stuffed and sautéed okra
First, combine 2 ¾ tsp each turmeric and black pepper, 1 ¾ tsp salt, and 1 ¼ tsp cayenne in a small bowl. Second, wash and trim 1 lb okra. Carefully cut a slit into each okra pod, then using a teaspoon, gently stuff each okra pod with the seasoning mix (about 1/8 tsp per… Continue reading Indian stuffed and sautéed okra
Indian sweet and spicy butternut squash
Peel a butternut squash (about 2 lbs), then cut into 1-inch chunks and set aside. Heat 4 Tbsp oil in a Dutch oven, then add ½ tsp cumin seeds. When seeds start to pop, add the squash chunks, ½ tsp salt, and a ¼ tsp each turmeric, cayenne, and freshly ground black pepper. Stir to… Continue reading Indian sweet and spicy butternut squash
Indian spiced fruit salad (fruit chaat)
This is a simple salad of various fruits cut into bite-sized pieces (here, 3 small guavas, a red delicious apple, a red pear, a plum, 1 cup red grapes, and 1 banana) tossed with the juice of one lime, ½ tsp salt, and ¼ tsp each cayenne and black pepper. The addition of savory spices… Continue reading Indian spiced fruit salad (fruit chaat)
Indian yellow squash curry
Wash 3 small yellow squash (1 lb), then cut into ¼ inch rounds. Separately, heat 3 Tbsp neutral oil in a Dutch oven on medium heat, then add ½ small onion (grated). Saute until onion is golden brown, then reduce heat to medium-low and add 1 small fully ripe tomato (halved and sliced). Cover the… Continue reading Indian yellow squash curry
Indian cashew and green pea bhaji
Place 1 ½ cups whole raw cashews in a small pot. Add enough water to cover by 2 inches, bring to a boil, then cover and reduce to a simmer. Simmer for 15 mins, then drain, cool, and dry with a paper towel. Using a large high-rimmed saute pan, heat 3 Tbsp oil on medium-high… Continue reading Indian cashew and green pea bhaji
Cooking Adventures 