Cucumber Raita

Cucumber Raita
Ingredients
  • 1 medium size cucumber
  • 1 cup plain low fat organic yogurt
  • Salt to taste
  • [q:1/2] tsp ground black pepper
  • 1 green chili (optional)
  • 1 tsp fresh mint leaves
  • 1 Tbsp coriander leaves
  • 1 tsp cumin powder
Directions
  1. Chop cucumber finely and put into a medium size serving bowl.
  2. Chop coriander, mint, and chili and add into the bowl.
  3. Beat the yogurt and add into the bowl.
  4. Add cumin powder, black pepper powder and salt.
  5. Mix well and garnish with chopped coriander.
  6. Chill until ready to serve.

Egg Curry

Egg Curry
Prep Time
40 minutes
Number of Servings
4 to 6
Ingredients
  • 10 hardboiled eggs, peeled
  • [q:3/4] tsp turmeric powder, divided
  • 2 Tbsp plus 2 tsp vegetable oil, divided
  • 1 tsp cumin seeds
  • 1 medium red onion, finely diced
  • 1 (2-inch) piece ginger, peeled and grated
  • 2 cloves garlic, peeled and grated or minced
  • 6 medium tomatoes, diced
  • 1 or 2 fresh Thai, serrano, or cayenne chilies, stems removed and thinly sliced
  • 1 Tbsp garam masala* 
  • 1 Tbsp ground coriander
  • 1 tsp red chili powder or cayenne pepper
  • 1 Tbsp salt
  • 1 cup boiling water
  • [q:1/2] cup chopped fresh cilantro
  • Roti or Naan for serving**
Directions
  1. Place peeled eggs in a small mixing bowl and sprinkle [q:1/4] teaspoon of the turmeric over them. Rub lightly until they are evenly coated. 
  2. In a 4-quart sauté pan over medium-high heat, warm the 2 teaspoons of oil. Add eggs and sauté, gently moving eggs around so they don’t stick, for 2 minutes, until lightly browned. Remove with a slotted spoon and set aside on a plate to cool. You can leave them whole for the final dish, or slice them in half before adding them back to the sauce. If slicing them, handle with care so yolks stay intact.
  3. Return sauté pan to medium-high heat and warm remaining 2 tablespoons of oil. Add cumin seeds and remaining [q:1/2] teaspoon of turmeric and cook for 40 seconds, until cumin seeds sizzle and turn reddish-brown.
  4. Add onion to sauté pan and cook, stirring occasionally to avoid sticking, for 2 minutes, until onion is slightly browned. Add ginger and garlic and cook for 1 minute.
  5. Reduce heat to medium low and add tomatoes, fresh chilies, garam masala, coriander, red chili powder, and salt to sauté pan. Simmer for 12 minutes. Add boiling water and cook for 3 minutes, until all ingredients pull together and tomatoes break down. Add cilantro and cook for 1 minute. Remove from heat.
  6. Transfer mixture to bowl of food processor or a blender or place an immersion blender in the sauté pan. Process until smooth.
  7. Transfer smooth mixture to a large serving bowl. Gently fold in eggs (whole or sliced). Serve with Roti or Naan.
Nutrition Info
With one piece of naan: 462 Calories, 19 g Protein, 267 mg Cholesterol, 55 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 19 g Total fat (4 g sat), 744 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nutrition:4] Phosphorus, [nutrition:3] Vitamin B3 (niacin), [nutrition:2] Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Folate, Iron, [nutrition:1] Vitamin D, Vitamin K, Calcium, Magnesium, Potassium, Zinc

Slow Cooked Curry Chicken

Slow Cooked Curry Chicken
Number of Servings
Serves 4
Ingredients
  • 4 boneless, skinless chicken breasts - diced
  • [q:1/2] cup chopped carrot
  • [q:1/3] cup raisins
  • 1 shallot, sliced
  • 1 Tbsp olive oil
  • 4 thin slices of fresh ginger root
  • 2 cloves garlic - crushed
  • [q:1/2] tsp curry powder
  • 1 tsp cumin
  • [q:1/2] tsp whole cloves
  • [q:3/4] cup chicken stock
  • 1 Tbsp cider vinegar
  • salt and pepper
  • jasmine rice - cooked separately
Directions
  1. Rinse, dry, and season the chicken with salt and pepper.
  2. Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side.
  3. Transfer chicken to slow cooker and top with carrots, raisins, and shallots.
  4. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
  5. Turn slow cooker to High and cook for 3 to [q:3 1/2] hours.
  6. Serve over jasmine rice.
Nutrition Info
With [q:1/2] cup rice each: 551 Calories, 66 g Protein, 199 mg Cholesterol, 42 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 3 g Fiber, 12 g Total fat (2 g sat), 449 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nutrition:3] Magnesium, [nutrition:2] Vitamin B12, Potassium, Zinc, [nutrition:1] Vitamin A, Vitamin E, Folate, Iron

Lentil Dal

Lentil Dal
Ingredients
  • 1 cup dried lentils
  • 2 to 4 cups water, as needed
  • 3 Tbsp tomato paste
  • [q:1/4] cup chopped onion
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • [q:1/4] tsp coriander seeds
  • [q:1/4] tsp ground cumin
  • [q:1/4] tsp salt
  • [q:1/4] tsp black pepper
  • [q:1/2] cup plain yogurt
  • [q:1/4] cup chopped cilantro
Directions
  1. Rinse and drain the dried lentils, removing any stones and damaged lentils. Put the rinsed lentils in a pot and cover them with cold water. Bring them to a boil, then reduce the heat, cover the pot, and let them simmer for about 20 minutes or until the lentils start to turn tender. Add more water as needed throughout the cooking process.
  2. Stir in the tomato paste and seasonings, and continue to simmer the lentils until they are fully cooked. Season with salt and pepper to taste.
  3. Top with a dollop of plain yogurt and chopped cilantro. Serve with rice and/or naan bread.

Soy Chai Tea

Soy Chai Tea
Number of Servings
Serves 1
Ingredients
  • [q:1 1/2] cups water
  • [q:1/4] tsp ground cloves
  • [q:1/4] tsp ground ginger
  • 4 black tea bags
  • [q:2/3] cup soy milk
  • 2 tsp honey
Directions
  1. In a small saucepan, mix together the water, cinnamon, cloves, and ginger and simmer
  2. Reduce heat to low and cover. Simmer for 5 minutes.
  3. Add milk and heat until steaming, but do not bring to a boil.
  4. Remove from heat, add the black tea bags, and cover.
  5. Steep for approximately [q:3 1/2] to 4 minutes.
  6. Pour into mug and sweeten with honey, if desired.
Nutrition Info
116 Calories, 3 g Protein, 0 mg Cholesterol, 24 g Carbohydrates, 17 g Total sugars (12 g Added sugars), 2 g Fiber, 1 g Total fat (0 g sat), 77 mg Sodium, [nut:1] Vitamin A, Vitamin D, Calcium, Phosphorus 
Subscribe to Indian