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My Indian feast turned out exceedingly well, especially for a first attempt. I need more practice making naan though, I didn't manage to get it thin enough, plus I burned one piece. Still, I was very happy. Even the kidunit loved the chicken korma, which I wasn't expecting since the term 'picky eater' is an understatement. (Okay, so the aloo gobi went untasted on that front, but hey, I'll take every little victory I can. )
Also, I really enjoyed The Dresden Files. I thought the actor they cast for Harry was perfect, and even though Bob is a little more... robust than in the books, it was well done and I understand why they did it that way. Hopefully they will keep up the quality in future episodes. (And my due South fan soul thinks it is very amusing that there's a Dead Bob in this show, too.) Altogether it was a really great day, despite the snow.
In case anyone's interested, I'm putting the recipes for Chicken Korma, Aloo Gobi, and Cherry Naan behind the cut. These recipes are conglomerations of several recipes I found online-- I took bits and pieces from several different recipes to make them work with the ingredients I had on hand, and with the way the dishes taste at my favorite local Indian place.
Chicken Korma
1-1/2 lb. skinless, boneless chicken breasts, cut into bite-sized pieces (or use thigh meat, or a combination)
1/2 cup plain yogurt
1 (1-inch) piece ginger, peeled & grated or very finely minced
3 cloves garlic, peeled & minced
1/2 tsp ground coriander seed
1/2 tsp dried chili flakes
3 Tbsp vegetable oil
3 cardamom pods
1 cinnamon stick
2 bay leaves
1 fresh jalapeno chili, minced
1 large onion, julienned lengthwise
2 cups chicken broth (I used the low-salt type)
1 14 oz can unsweetened coconut milk (I usually use Chaokoh brand)
1 tablespoon curry powder
1/4 tsp ground cinnamon
1 tablespoon brown sugar
1 teaspoon salt
Marinate the chicken pieces in the yogurt for at least an hour. Before cooking, drain excess liquid from the meat.
Combine the ginger, garlic, coriander, and chili flakes and set aside.
Heat the oil in a large pan over high heat, add the bay leaves, cardamom pods and cinnamons stick and let them infuse the oil for about a minute or two, watching to be sure they don't burn, then add the chicken pieces and cook them just long enough to brown and seal on both sides. Add the onions, jalapeno and the blended paste, and cook until the onions are softened and lightly browned.
In a large measuring cup, combine the chicken broth and coconut milk with the curry powder, cinnamon, sugar, and salt. Stir well, and pour over the meat and onions. Cover and cook on low heat, stirring occasionally, until the sauces is reduced by half. Serve over basmati rice. Serves 2 with lots of leftovers or 3 without. (If I was cooking for four I'd add more meat unless I had another hearty side-dish.)
And I know wine isn't traditional with Indian food but this dish went really well with the Schmitt Sohne Riesling (Kabinett) I picked up the other day.
Aloo Gobi
1/4 cup olive oil
2 large red potatoes, cut into 1" dice
1 medium onion, cut in eighths
1/2 a head of cauliflower, cut into large florets
1 cup uncooked green beans
1 large handful fresh spinach
2 Roma tomatoes, coarsely chopped
1 Anaheim (mild) chili, seeded and diced small
1 can chickpeas, drained & rinsed
1 (1-inch) piece ginger, peeled & minced
2 cloves garlic, peeled & minced
2 Tbsp curry powder
1/2 tsp. cumin seed
1/2 tsp ground coriander seed
1 tsp salt
1/2 C water
Put the diced potatoes in a 3-quart all-pupose pan with enough water to cover them and bring water to a boil. Reduce heat to medium-high and cook, covered, for about 15 minutes, then drain off the water. Pour the oil into the pan over the potatoes and add the cauliflower, cook, stirring occasionally, for about five minutes, then add the onions, green beans, tomatoes, chilies and chickpeas. Add the spices, stirring and turning the vegetables to make sure the spices are evenly distributed. Add the water, toss the spinach over the top, and cook, covered, over low heat for about 20 minutes, stirring occasionally. As the spinach cooks it can be stirred down into the pot with the rest of the vegetables. This makes a HUUUGE amount.
Cherry Naan
6-8 servings
Dough
3 cups all-purpose white flour
1 cup whole milk
1 egg
1/4 tsp baking powder
1 tsp granulated sugar
1/4 tsp salt
1/2 cup vegetable oil
Filling:
1/4 cup granulated sugar
1/4 cup cashews
1/4 cup almonds
1/2 cup dried cherries (soaked overnight in water and then drained)
Dough: Combine all ingredients and mix until well combined. Dough should be smooth and pliable, not sticky. Knead by machine or hand for several minutes into a pizza-like dough, place in a large bowl, cover, and set aside in a warm place for a few hours.
Filling: use a blender to process ingredients to a fine paste. Add a little water (a tablespoon or two) if needed to make the paste finer.
To form Naan: Divide dough into 8 equal parts. Using your hand or a rolling pin, roll a piece of the dough into a thin circle, approximately 6 inches in diameter. Spread about a tablespoon of the stuffing over the center of the circle, leaving the edges clean. Fold the dough over the stuffing and pinch the edges together to enclose the stuffing. Press with your hands to flatten the dough into a large 9-inch diameter circle. (Ha! I defy you to make a circle! I got sort of sloppy crescents.)
To cook: Heat a skillet at just below the highest setting on your stove. When it is very hot, drop one of the uncooked naan onto the skillet. Cook for approximately 2-3 minutes, then turn the dough and cook the other side until golden brown and is cooked through. (Note: it does not cook to an even color– some spots are dark brown, others almost white) Remove from heat, wrap in clean napkin and continue with the remaining pieces of dough. Serve hot.
Also, I really enjoyed The Dresden Files. I thought the actor they cast for Harry was perfect, and even though Bob is a little more... robust than in the books, it was well done and I understand why they did it that way. Hopefully they will keep up the quality in future episodes. (And my due South fan soul thinks it is very amusing that there's a Dead Bob in this show, too.) Altogether it was a really great day, despite the snow.
In case anyone's interested, I'm putting the recipes for Chicken Korma, Aloo Gobi, and Cherry Naan behind the cut. These recipes are conglomerations of several recipes I found online-- I took bits and pieces from several different recipes to make them work with the ingredients I had on hand, and with the way the dishes taste at my favorite local Indian place.
Chicken Korma
1-1/2 lb. skinless, boneless chicken breasts, cut into bite-sized pieces (or use thigh meat, or a combination)
1/2 cup plain yogurt
1 (1-inch) piece ginger, peeled & grated or very finely minced
3 cloves garlic, peeled & minced
1/2 tsp ground coriander seed
1/2 tsp dried chili flakes
3 Tbsp vegetable oil
3 cardamom pods
1 cinnamon stick
2 bay leaves
1 fresh jalapeno chili, minced
1 large onion, julienned lengthwise
2 cups chicken broth (I used the low-salt type)
1 14 oz can unsweetened coconut milk (I usually use Chaokoh brand)
1 tablespoon curry powder
1/4 tsp ground cinnamon
1 tablespoon brown sugar
1 teaspoon salt
Marinate the chicken pieces in the yogurt for at least an hour. Before cooking, drain excess liquid from the meat.
Combine the ginger, garlic, coriander, and chili flakes and set aside.
Heat the oil in a large pan over high heat, add the bay leaves, cardamom pods and cinnamons stick and let them infuse the oil for about a minute or two, watching to be sure they don't burn, then add the chicken pieces and cook them just long enough to brown and seal on both sides. Add the onions, jalapeno and the blended paste, and cook until the onions are softened and lightly browned.
In a large measuring cup, combine the chicken broth and coconut milk with the curry powder, cinnamon, sugar, and salt. Stir well, and pour over the meat and onions. Cover and cook on low heat, stirring occasionally, until the sauces is reduced by half. Serve over basmati rice. Serves 2 with lots of leftovers or 3 without. (If I was cooking for four I'd add more meat unless I had another hearty side-dish.)
And I know wine isn't traditional with Indian food but this dish went really well with the Schmitt Sohne Riesling (Kabinett) I picked up the other day.
Aloo Gobi
1/4 cup olive oil
2 large red potatoes, cut into 1" dice
1 medium onion, cut in eighths
1/2 a head of cauliflower, cut into large florets
1 cup uncooked green beans
1 large handful fresh spinach
2 Roma tomatoes, coarsely chopped
1 Anaheim (mild) chili, seeded and diced small
1 can chickpeas, drained & rinsed
1 (1-inch) piece ginger, peeled & minced
2 cloves garlic, peeled & minced
2 Tbsp curry powder
1/2 tsp. cumin seed
1/2 tsp ground coriander seed
1 tsp salt
1/2 C water
Put the diced potatoes in a 3-quart all-pupose pan with enough water to cover them and bring water to a boil. Reduce heat to medium-high and cook, covered, for about 15 minutes, then drain off the water. Pour the oil into the pan over the potatoes and add the cauliflower, cook, stirring occasionally, for about five minutes, then add the onions, green beans, tomatoes, chilies and chickpeas. Add the spices, stirring and turning the vegetables to make sure the spices are evenly distributed. Add the water, toss the spinach over the top, and cook, covered, over low heat for about 20 minutes, stirring occasionally. As the spinach cooks it can be stirred down into the pot with the rest of the vegetables. This makes a HUUUGE amount.
Cherry Naan
6-8 servings
Dough
3 cups all-purpose white flour
1 cup whole milk
1 egg
1/4 tsp baking powder
1 tsp granulated sugar
1/4 tsp salt
1/2 cup vegetable oil
Filling:
1/4 cup granulated sugar
1/4 cup cashews
1/4 cup almonds
1/2 cup dried cherries (soaked overnight in water and then drained)
Dough: Combine all ingredients and mix until well combined. Dough should be smooth and pliable, not sticky. Knead by machine or hand for several minutes into a pizza-like dough, place in a large bowl, cover, and set aside in a warm place for a few hours.
Filling: use a blender to process ingredients to a fine paste. Add a little water (a tablespoon or two) if needed to make the paste finer.
To form Naan: Divide dough into 8 equal parts. Using your hand or a rolling pin, roll a piece of the dough into a thin circle, approximately 6 inches in diameter. Spread about a tablespoon of the stuffing over the center of the circle, leaving the edges clean. Fold the dough over the stuffing and pinch the edges together to enclose the stuffing. Press with your hands to flatten the dough into a large 9-inch diameter circle. (Ha! I defy you to make a circle! I got sort of sloppy crescents.)
To cook: Heat a skillet at just below the highest setting on your stove. When it is very hot, drop one of the uncooked naan onto the skillet. Cook for approximately 2-3 minutes, then turn the dough and cook the other side until golden brown and is cooked through. (Note: it does not cook to an even color– some spots are dark brown, others almost white) Remove from heat, wrap in clean napkin and continue with the remaining pieces of dough. Serve hot.
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