November 25, 2012
Indian, Kosher, Lunch, Recipes, Vegan, Vegetable, Vegetarian
cooking, dinner, food, Gourmet, indian, Kosher, lunch, postaday, recipe, recipes, spices, Vegan, vegetable, vegetarian
My attempts at making and liking Indian food continues. Looking for a meatless entry and one that used the lentils I had already, I found this recipe for Red Lentil Curry.
Ok, so my lentils were not red. I had the white ones in the pantry.
I used chicken broth as I had it on hand.
Fry up the scallions.
Cooking the lentils.
It was a decent hearty dish. Like all the other Indian dishes I’ve made, it really doesn’t fit my palate.
Red Lentil Curry
Prep Time: 10m | Cook Time: 30m | Makes: 4
- 3 tablespoons canola oil
- 2 tablespoons chopped fresh ginger
- 2 cloves garlic, chopped
- 8 scallions, sliced, white and green parts separated
- 1 tablespoon curry powder
- 4 medium carrots (about 8 ounces), chopped
- 1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
- 1 cup red lentils
- 4 cups low-sodium vegetable broth
- kosher salt and black pepper
- naan bread and lime wedges, for serving
1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
2. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.
Calories 374 Fat 11g Sat Fat 1g Cholesterol 5mg Sodium 549mg Protein 19g Carbohydrate 50g Sugar 7g Fiber 6g Iron 3mg Calcium 78mg
August 28, 2012
Indian, Low Carb, Recipes, Seafood
cooking, dinner, food, low carb, recipe, recipes, seafood, spices
I have told you all before about my attempts to make and like Indian food. Again, it is not that I dislike it, I have just not found something that hits my palate just right. In a previous attempt, I purchased a jar of Mango Chutney. In my well documented attempt to clear out my fridge and pantry, I found the half-used jar and went in search of a recipe. I found Shrimp Tikka with Mango Chutney. As an added bonus, I already had the shrimp!
This turned out very good. It had a nice flavor and worked best when the chutney was on the fork with the shrimp.
The recipe calls to make the chutney, so I skipped all that part.
Get the spice ready.
Marinate the shrimp.
I also skipped the skewering in favor of spreading the shrimp across the Foreman.
Shrimp Tikka with Fresh Mango Chutney
Prep Time: 45 min | Cook Time: 1 hr | Makes: 6 servings
- 1/4 cup vegetable oil
- 2 tablespoons fresh lime juice
- 1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
- 1 (1-inch) piece peeled ginger, chopped
- 1 large garlic clove, smashed
- 2 teaspoons ground garam masala
- 3/4 teaspoons turmeric
- 1/8 teaspoons grated nutmeg
- 2 pound large shrimp in shell, peeled, leaving tail fan attached
- 1 teaspoon ground cumin
- 1 (3/4-pound) unripe mango, chopped
- 1/3 seedless cucumber, peeled and chopped (3/4 cup)
- 1/2 cup chopped red onion
- 1 to 2 teaspoons minced fresh jalapeño with seeds
- 3 tablespoons fresh lime juice
- 3 tablespoons thinly sliced mint
- 3 tablespoons chopped cilantro
- Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes
- Accompaniment: lime wedges
Marinate shrimp: Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs: Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.
June 22, 2012
Chicken, Indian, Kosher, Low Carb, Recipes
chicken, cooking, dinner, food, indian, Kosher, low carb, recipe, recipes, tomato
As noted previously, I keep trying to make Indian style dishes, despite it never really “clicking” with my taste preferences. I ran across this recipe online and it looked and sounded so great that I knew I needed to try it out.
Curry has never been a mainstay in my household. Not growing up. Not as an adult. I’ll go to it one to two times a year, but it never has become that go-to flavor. Mango had never really been part of my diet until about five years ago. Sure, an occasional slice would make it to my plate, but I never really purchased or cooked with it. Part of that was general availability of the fruit was much more limited than today. Finally I had a recipe for Mango salsa and I have not turned back. While not a major player still in my diet, it is certainly no stranger.
Recent I made Curried Mango Chicken, and while pretty good, still hasn’t made me a convert. However I recognize that billions of others love it, so this is for them!
A decent looking dish.
The mango chutney was found in the “ethnic foods” aisle in my local grocery store.
You can’t go wrong when a recipe has you sautéing onions.
Onions, tomatoes and chicken are so versatile.
The sweet/spicy combo works.
Curried Mango Chicken
Prep Time: 15 Min | Cook Time: 20 Min | Servings: 6 servings | Difficulty:easy
- 1 tablespoon butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 pounds skinless, boneless chicken breast meat – cut into bite-size pieces
- 3 tablespoons curry paste
- 1/2 cup mango chutney
- 1 (28 ounce) can diced tomatoes, drained
Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.
Amount Per Serving Calories: 261 | Total Fat: 5.7g | Cholesterol: 91mg Powered by ESHA Nutrient Database