Amor y Sabor (Love + Flavor)Indian Winter Stew
Posted on March 17, 2013
Today is Saint Patrick’s Day and I will be cooking a traditional Irish meal of corned beef and cabbage but last week I made a delicious winter stew with Indian flavors that was worth a share.
My husband, Karan, is Hindu and therefore does not typically eat beef or pork. But Karan is also a bodybuilder and has plans to compete again. His need for protein is immense and he realized that his body needed the protein that beef offered. I have been vegetarian before so I know you don’t have to eat meat to get the protein you need but with bodybuilding it requires such a high quantity of protein that the sheer amount of food, and the time to eat it, makes beef a good option. We look for the highest quality meet, preferably organic, and have it at most once a week.
Lamb could be substituted for beef as well.
- 2 cups beef cut into small cubes (about ½”)
- 1½ cups plain greek yogurt
- ½ lemon squeezed
- 1 tsp salt
- ½ tsp turmeric
- 10 cloves of garlic pressed
- 2 tsp fresh ginger grated
- ½ tsp hot paprika or cayenne
- 1 medium to large tomato diced
- 1 cup rutabaga peeled and cubed small
- 2 cups white potato peeled and cubed small
- 1 cup green peas
- 1 medium onion minced
- 1 tblsp ghee or oil for frying
- 3 cups vegetable stock (saved water from cooking vegetables works great)
- Marinate the beef with the garlic, ginger, spices, lemon juice and ½ cup yogurt. Let sit for 1-2 hours in a non-reactive bowl (stainless steel, glass) and cover.
- After time has passed, saute onions in oil over medium heat.
- When onions are glassy, increase heat add meat marinade, stirring quickly.
- When meat is starting to brown, add diced tomatoes and stir until they start to break down.
- Add potatoes, rutabaga and stock. Cover and reduce heat.
- Cook down until root vegetables are soft and liquid is almost gone, about 45 minutes.
- Add green peas and rest of yogurt. Cook another 10 minutes to blend flavors, remove from heat and serve.
The stew cooking down.
Serving suggestion with steamed green beans and whole wheat chapati.
Indian Spiced Potato Patties
Posted on December 9, 2012
This a a great recipe that is easy to make and to vary. Similar to latkes but with a different taste. Can be a snack by itself, served with chutney or even ketchup, a part of a brunch, or a side dish. The hot tip is soaking the potatoes first in water first. This removes some of the potato starch first and the potatoes cook faster and crispier. This is true for oven fries as well.
- 3 medium to large white potatoes
- 1 medium sweet potatoes
- 1 large onion
- 3 eggs
- ⅔ cup wheat flour
- ½ tsp tumeric
- 1 tsp yellow mustard seeds
- 1 tsp curry powder
- 1 tsp paprika
- 2 tsp salt
- Cooking spray
- Grate the white and sweet potato. Soak in water with 1 tsp salt. Water should cover potatoes completely for 12-20 minutes. Drain well, pressing down on the potatoes if necessary.
- Preheat oven to 400°
- Grate onion (can be done with a food processor with grater attachment) and add to drained potatoes.
- Add remaining ingredients and mix well. The mixture should be clumpy but not too runny.
- Spray cookie sheets with oil. Spoon potatoes onto cookie sheet.
- Bake patties for approximately 20 minutes, turning once, until browned.
Green Pea Soup with Mint
Posted on February 5, 2012
This is a great recipe for using dried peas and the taste is light and fresh. I adapted this from a book of Indian recipes.
- 1 cup dried whole green peas
- 2 cups fresh spinach
- ½ cup fresh chopped mint
- Juice of one lemon (approx ¼ – ⅓ cup)
- 1 cup frozen peas
- Salt & Pepper to taste
- 1 tsp grated fresh ginger
- Croutons tossed with parmesan cheese
- Soak peas for 8 hours, drain water completely and then cover with water again (approximately 4 cups)
- Bring peas to a boil (don’t add any salt) and cook until tender
- Add spinach, salt & pepper, and lemon juice
- Blend mixture with an immersion blender or blend in batches in a standing blender
- If the soup is too thick, add more water and bring to temperature
- Add frozen peas and mint; turn off and stir.
- Serve with croutons
Soaking the whole peas
Fresh Spinach
Curried Lentil Soup
Posted on December 13, 2011
Lentil soup is a great winter meal. Lentils are a staple in India and they believe that eating them helps rid the body of fats. Lentil soup can be made creamy like split pea or more liquid can be added to make it brothy. Shown here served with chopped cilantro and a dollop of yogurt.
- 1 cup yellow lentils
- 1 cup red lentils
- 1 bay leaf
- 1 piece dried mango
- 2 red chiles
- 1 tbsp sun dried tomato (or 1 medium fresh tomato chopped)
- 1½ tsp curry powder
- ½ tsp tumeric
- 1 tsp paprika
- ¼ tsp cumin
- salt and pepper to taste
- 2 tbsp butter
- 1 medium onion chopped
- 4 cloves garlic smashed
- 2 tbsp cilantro minced (for garnish)
- Heat butter in a large pot over medium-high heat.
- Add garlic cloves and 1 diced onion; saute 6 minutes.
- Add the dry spices, the bay leaves and chile pepper and cook about 3 minutes.
- Add the rest of the ingredients and 8 cups water or chicken broth (less if you want it thicker); simmer until the lentils are soft, about 1 hour. Season with salt. Garnish with cilantro
Cheese & Chutney Snacks
Posted on November 8, 2011
I can’t really take full credit for this recipe but as usual, I added my own touch to the inspiration. This is a classic Indian snack which combines Paneer cheese with a chutney middle and then is battered and f fried. The seeds in the batter is what give it a distinct flavor. One can alter the recipe by changing the filling or the batter but keep the basic components the same. I got my inspiration from this book below which I would highly recommend for anyone interested in Indian cooking, especially vegetarian cooking.
- 1 block of paneer or farmer cheese cut into 1.5″ square x .25″ thick
- Mint or Green chutney (can also substitute pesto for a different flavor)
- ¾ cup Besan (Chickpea) flour or Wheat/White mix works fine too
- 1 egg beaten
- 1 tsp Cumin seeds
- 1 tsp Poppy seeds
- 1 tsp Baking powder
- Pinch of Curry powder
- Pink of Paprika
- Salt & Pepper
- Oil for frying
- Make little sandwiches by spreading the chutney in between two slices of cheese
- Mix the flour, baking powder, seeds and spices together. Add enough water to make a thick batter
- Heat the oil
- Dip the cheese sandwiches in the egg and then the batter
- Fry in hot oil
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