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)
Tag: south asian
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)
Sri Lankan eggplant curry (vambotu curry)
Cut 1 lb eggplant (about 2 medium) into ½ inch rounds. Lightly spray a baking dish with olive oil, then place eggplant pieces on it, spray the pieces, and then broil for about 7 mins total (turning over the pieces midway) until each side is a browned. Cut each round into quarters. Toss the quartered… Continue reading Sri Lankan eggplant curry (vambotu curry)
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
Indian fish curry
We used sea bass filet for this recipe from Entice With Spice by Shubhra Ramineni. We also added a dash of fish sauce at the end of cooking. Details to come. (May 2015)
Indian cumin-infused basmati rice with peas
Rinse and drain 1 dry cup Basmati rice. Heat 2 Tbsp vegetable oil in a medium saucepan, then add 1 tsp cumin seeds. Let brown for about 10 seconds (do not burn), then add the rice and stir, coating the rice with the oil. Add 2 cups water, ½ tsp salt, and ½ cup frozen… Continue reading Indian cumin-infused basmati rice with peas
Madder Jaffrey’s Indian chickpea curry (chana masala)
Heat 3 Tbsp canola oil in a Dutch oven, then add in the following order at separate intervals: 3/4 tsp cumin seeds; 1 finely diced onion until browned; 1 tsp freshly grated ginger; ¾ tsp coriander seeds, ¼ tsp cayenne and turmeric; and then 1 ½ tomatoes, grated (skin removed). Add 1 cup water and… Continue reading Madder Jaffrey’s Indian chickpea curry (chana masala)
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