Tag: South Asian
Punjabi Tariwala Murgh
Punjabi Tariwala Murgh
Punjabi tariwala is an Indian chicken curry cooked with whole spices, garlic, ginger, and turmeric. There is a decent amount of prep work and steps to making this curry, all easy. I recommend prepping everything before you start cooking instead of prepping as you go. This will make cooking Indian food much easier since there are usually so many steps. You can adjust the level of heat by adding however many green chilies you like for the garnish.
Equipment
- mortar and pestle
- food processor
Ingredients
- 2 lbs bone in chicken thighs chopped into 3 with a clever
- 4 tbsp ghee
- 1 1/2 tsp cumin seeds
- 1 cinnamon stick
- 8 green cardamom pods
- 1 medium onion finely chopped
- 6 garlic cloves chopped
- 3 tbsp ginger minced
- 1 1/2 tsp turmeric
- 1 tsp Kashmiri chili powder
- 2 cup tomatoes puréed
- 2 cups chicken stock
- salt to taste
- 1/2 tsp garam masala
Garnish
- cilantro chopped
- green bird’s eye chilies slit lengthwise
Instructions
- Lightly crush the cumin seeds in a mortar and pestle.
- Melt the ghee in a large sauce pan over medium high heat. Sauté the cinnamon stick, cardamom pods, and 1/2 tsp of the crushed cumin seeds for 1 minute.
- Add in the onions and sauté for 15 minutes.
- Add in the garlic and ginger. Sauté for a minute. Stir in the turmeric and chili powder.
- Stir in the tomato purée and sauté for 5 minutes. Season with salt.
- Add in the chunks of chicken thigh. Sauté for 10 minutes, making sure that the chicken is coated in the sauce.
- Pour in the chicken stock. Bring to a simmer. Cover. Reduce the heat to medium low and simmer for 20 minutes.
- Take off the cover and simmer for 5 more minutes to thicken up the sauce. Turn off the heat. Stir in the garam masala and the rest of the cumin seeds. Garnish with chopped cilantro and slit green chilies.
Makai Seekh Kebabs
Makai Seekh Kebabs
Makai Seekh are sweet corn kebabs. Potatoes and sweet corn are mixed together and turned into a dough. The mix is wrapped around skewers; the same way if you were making Iranian koobideh. They are then brushed with oil and either broiled or grilled. Theses kebabs are vegan and as good as any meat kebab out there.
Equipment
- metal skewers
Ingredients
- 3 cups potatoes cubed
- 2 cups sweet corn
- 1/2 tsp garam masala
- 1 slice bread soaked in 2 tbsp of water
- 1/4 cup chickpea flour
- 3 tbsp ginger minced
- 3 green onion chopped
- 3 bird’s eye chilies
- salt to taste
- vegetable oil
Instructions
- Boil the potatoes until they are cooked. Drain and let cool.
- In a food processor, blend the ginger, green onions, and green chilies to a paste.
- Add the sweet corn and blend it until it’s roughly chopped.
- Mash the potatoes with a potato masher. They don’t need to be smooth. Lumps are good.
- Mix the bread and corn mixture to the potatoes. Season with salt. Mix in the chickpea flour. Let sit in the refrigerator for 20 minutes to firm up.
- Turn on your oven’s broiler. Place the top rack 6” away. Oil your hands. Form the dough around metal skewers. Place on a rack on a baking sheet lined in foil. Brush with oil.
- Broil for 10-12 minutes on each side. Let rest for 5 minutes before serving.
Bengali Cholar Dal
Bengali Cholar Dal
Bengali cholar dal is traditionally eaten during celebrations. Chana dal is used in it’s preparation. Chana dal is actually a yellow split pea. When cooked and mashed, it adds a creaminess to the dal. It is also full of complex flavors from the coconut, golden raisins, cardamom, and chilies. Serve this dal with puris, which are kinda like mini fried pita, or parathas.
Servings: 4
Equipment
- Spice grinder
- bean masher
Ingredients
- 1 1/3 cup chana dal
- 5 cups water
- 3 whole cloves
- 1 tsp turmeric
- 1 tsp sugar
- salt to taste
- 2 tbsp vegetable oil
- 1 bay leaf
- 1 tsp cumin seeds
- 2 green bird’s eye chilies slit length wise
- 1/3 cup coconut grated
- 1 tbsp golden raisins
Spice Mix
- 1 cinnamon stick 1”
- 6 green cardamom seeds
- 2 dried Kashmiri chilies
Garnish
- 2 tbsp chopped cilantro
Instructions
- Pour the water into a pot with the chana dal. Bring to a boil over medium heat.
- Add in the turmeric, cloves, salt, and sugar. Simmer for 75 minutes, occasionally stirring.
- Turn off the heat. Mash with a bean masher.
- The dal doesn’t have to be completely smooth as a purée. It is good to have a little texture. Set aside.
- In a small skillet over medium heat, lightly dry toast the spice mix spices for 5 minutes.
- Grind in a spice grinder and set aside.
- Heat up cooking oil in a pot over medium heat. Sauté the cumin seeds, bay leaf, and green chilies for 30 seconds.
- Add in the coconut and fry for a minute.
- Pour in the dal. Give it a stir. Bring to a boil. Add in the spice mix and golden raisins. Cover and simmer for 10 minutes.
