Tag: South Asian
Chili Tamarind Pork Chops
Chili Tamarind Pork Chops
When you think of Indian cuisine, you don’t think of pork. A 1/3 of India is vegetarian, a 1/3 isn’t, and the other 1/3 falls somewhere in between, usually eating eggs and fish. Obviously, the Muslim population doesn’t eat pork. But the Hindu and Christian communities do. This chili tamarind pork chop recipe is a great example of how pork is used. You can either broil or grill the pork chops. They will take less than 10 minutes to cook. This marinade is also great on chicken and fish.
Equipment
- Food processor or immersion blender
Ingredients
- 3-4 bone in pork chops 1” thick
- 3 tbsp vegetable oil
- 1/2 medium white onion roughly chopped
- 2 roma tomatoes quartered
- 6 garlic cloves
- 5 dried Kashmiri chilies
- 1/2 tsp cumin powder
- 1 1/2 tsp tamarind paste
- 1/2 tsp cayenne pepper
- salt to taste
Instructions
- Soak the dried chilies in warm water for 15 minutes.
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium heat. Add in the tomatoes, onions, and garlic.
- Sauté for 7 minutes until everything has a slight char. Let cool.
- Add the dried chilies, tomatoes, onion, and garlic to a good processor. Purée until smooth.
- In a separate bowl, mix together the cumin powder, tamarind paste, and cayenne pepper along with 2 tbsp of liquid the chilies soaked in. Mix that with the chili/tomato purée. Save a half cup of the marinade for basting.
- Marinate the pork chops for at least 4 hours, preferably overnight.
- Turn on your oven’s broiler. Place the pork chops on a rack on a baking sheet lined in foil.
- Broil for 2 minutes a side. Brush each side with a layer of the marinade.
- Broil for another 2 minutes a side. Let rest before serving.
Indian-Style Basmati Rice (Instant Pot)
Indian-Style Basmati Rice (Instant Pot)
Here is another really simple Indian-style basmati rice recipe that goes great with curries and dal. Using the Instant Pot significantly cuts down on the cooking time. Sauté the whole spices for a minute, then the onions for 10 minutes, and the rice for 3 minutes. Pour in the water and set the function to Pressure Cook on high for 4 minutes. That’s it. Make sure to take out the whole spices before serving.
Equipment
- instant pot
Ingredients
- 2 cups basmati rice soaked for 20 minutes
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 2 green cardamom pods
- 2 whole cloves
- 1 tbsp cumin seeds
- 1 small onion finely chopped
- salt to taste
- 2 cups water
Instructions
- Turn your Instant Pot function to Sauté on medium heat for 15 minutes. Heat up the cooking oil. Add in the whole spices, frying in the oil for 1 minute.
- Add in the onions, seasoning with salt. Sauté for 10 minutes until browned.
- Add in the soaked basmati rice and fry for 3 minutes.
- Pour in the water. Turn the Instant Pot function to Pressure Cook on high for 4 minutes. Put on the lid and push start.
- Once the 4 minutes are up, release the pressure. Fluff the rice with a fork. Take out the whole spices.
Kandhari Murgh Tikka
Kandhari Murgh Tikka (Chicken with Garlic, Chilies, and Pomegranate Molasses)
Pomegranate is a common ingredient in Northern Indian cuisine. A popular way to use them would be in this Kandhari chicken tikka recipe, where the chicken is marinated in pomegranate molasses, yogurt, ginger garlic paste, and Kashmiri chili powder. The chicken is then skewered and either broiled or grilled. Throughout the cooking process, the chicken is basted with ghee, giving it a nice char crust. Serve the chicken with parathas and red onions.
Servings: 4
Equipment
- metal skewers
Ingredients
- 2 lbs boneless skinless chicken thighs cut into large pieces
- 1 cup Greek yogurt
- 2 tbsp chickpea flour
- 1 1/2 tbsp ginger garlic paste
- 1 tsp Kashmiri chili powder
- 1/2 cup pomegranate molasses
- 1/2 tsp garam masala
- salt to taste
- ghee for basting
Instructions
- Mix together the yogurt and chickpea flour, making sure that any lumps are broken up. Stir in the ginger garlic paste, Kashmiri chili powder, pomegranate molasses, garam masala, and salt.
- Add in the chicken, making sure that all the pieces are evenly coated. Marinate overnight.
- Turn on your oven’s broiler. Skewer up the pieces of chicken on metal skewers. Place on a rack on a baking pan lined in foil.
- Broil for 5 minutes a side. Baste each side with ghee and broil for another 5 minutes a side.
- Let rest before serving. Skewers will be hot.
