Raita with Fresh Mint Leaves
Cauliflower with Potatoes
Chickpeas with Spiced Tomatoes
Basmati Rice with Coriander Seed
Naan Bread
Raita with Fresh Mint Leaves
Ingredients:
2 cucumbers, peeled, seeded and diced
Fresh mint
Two 6 oz. cups Fat free Yogurt
Fresh ground black pepper
Dash Salt
1 tsp. Sugar
Peel cucumbers, cut in half, remove seeds, dice. Wash mint and chop very finely.
Put cucumbers and mint in a bowl, sprinkle with sugar and salt, grind black pepper. Stir in 1 1/2 containers of yogurt, refrigerate until time to serve.
Cauliflower with Potatoes
(This recipe courtesy of Cousin Pauline. She took a night class in Leicester several years ago, and graciously shared the recipes from the class. I have adapted the preparation slightly, and omitted garam masala, which I am not fond of. If you like it, add 1 tsp.)
Ingredients:
1 Cauliflower
2 1/2 pounds (1/2 bag) of russet or white potatoes
1/2 cup olive oil
1 fresh jalapeno pepper, seeded and chopped very fine
2 tbsp. fresh ginger, grated
2 cloves fresh garlic, peeled and pressed
1 14 .5 oz can diced tomatoes
1 large white onion finely chopped
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1 tsp. cayenne pepper
1 tsp. salt
Peel and dice the potatoes, put in a large glass bowl, add 1/2 cup water and microwave for approximately 8 minutes, stirring halfway through.
Grate the ginger, and chop the onions.
Meanwhile, take a large pot and heat the oil on medium. Add the cumin seeds and when they start to pop or sizzle, add the diced onions. Cook until golden brown.
Add the jalapeno, garlic and ginger. Stir fry for a couple minutes until peppers and garlic look soft. Add tomatoes, salt, turmeric and cayenne and cook until slightly thickened.
Drain the potatoes, put in pot. Break up cauliflower.
Lower heat to medium-low, simmer, stirring occasionally for about 15 - 20 minutes. When potatoes are soft when you check with a fork and cauliflower is soft, remove from heat and let rest.
Basmati Rice with Coriander seeds
Ingredients:
4 cups water
1/2 cup basmati rice
1 tbsp coriander seeds.
I followed the directions on the package (Mahatma brand) Bring water to a boil, add rice and coriander, boil uncovered, stirring occasionally for 10 minutes. Drain and rinse with hot water.
Chickpeas with Spiced Tomatoes
(Courtesy of the book Indian 100 everyday recipes, Love Food by Parragon Press. I omitted 3 spices - garam masala, asafetida, amchoor (mango powder) because I don't like them, have them or couldn't find them at Publix.)
Ingredients:
1/2 cup olive oil
2 tsp. cumin seeds
3 large onions, finely chopped
2 tsp. ginger paste
2 cloves garlic, peeled and pressed
2 fresh jalapenos, seeded and chopped fine
1 tsp turmeric
1 tsp. chili powder
3 large tomatoes, chopped
1 can chickpeas (garbanzo beans) rinsed and drained
1/2 cup water
6 oz. fresh spinach leaves, rinsed
Heat oil in large saucepan, add the cumin seeds and when they start to sizzle, stir in the onions, garlic, ginger paste, jalapenos.
Stir fry for 5 - 8 minutes until onions are golden brown. Stir in the spices, then the fresh tomatoes. Cook, stirring frequently, until the tomatoes are cooked and the sauce starts to thicken and brown slightly.
Stir in the chickpeas and water and bring to a boil. Boil for one minute, reduce heat to low and use a potato masher to mash about half of the chickpeas.
Add the rinsed fresh spinach leaves (it was about 2/3 of the bag).
Stir into the chickpeas and sauce, until wilted (slightly cooked).
Naan bread
I followed the directions on the package,sprinklling both sides with water and warmed up in my toaster oven.
Serve and enjoy! I also serve with Hot Mango Chutney.
It took me longer to post this on the blog than it did to cook, by the way. I estimate that including prep time I made the whole dinner in about an hour. Serves 4 (if you heat up the 2nd Naan) and you should still have some leftovers.
