Coconut Curry Rice & Lentil Soup

Adapted from Bal's Quick and Healthy Indian

Printable Recipe

Hands-on time: 10 minutes

Cooking time: 30-45 minutes

Serves 4-6

Ingredients:

2 tbsp grapeseed oil

1tbsp cumin seeds

1 tbsp Garam Masala (this time I used a mellow Kashmiri masala from Epices de Cru)

1 tsp ginger masala (see bottom for recipe)

8-10 fresh/frozen curry leaves

2-3 leeks, white & light green parts only, coarsely chopped

6 cups lamb broth (or vegetable broth for a vegetarian version)

1 cup brown rice (uncooked)

1 cup split red lentils (masoor dhal)

1 cup coconut milk

1 can (19oz/411ml) fire roasted diced tomatoes and their juice

1 beet, peeled and coarsely chopped

1 bunch beet greens, coarsely chopped

Shredded lamb from lamb stock prep (optional)

1 green chili, seeded and finely chopped (I used the Jalapeno pepper I had in the fridge)

¼ cup fresh cilantro leaves, chopped for garnish

Directions

1. Heat the oil in large Dutch oven or pot over medium high heat.  When the oil is hot, add the cumin, garam & ginger masala and curry leaves.  Sauté for 10-15 seconds, until fragrant and then add the leeks and sauté for 5 minutes or until they begin to soften.

2. Add the rest of the ingredients to the pot (except the cilantro leaves) and bring to a boil.  

3.  Reduce the heat to low and simmer covered until the rice and lentils are tender (about 30 minutes or so).

4.  Taste for seasoning.  If you’re like my Honey, who likes his soup thick, continue to cook uncovered until it’s the consistency you like.   I added a dried red chili pepper at this stage for more heat.

Serve in soup bowls and sprinkle with fresh chopped cilantro.   Great with Naan bread.

Ginger Masala

Makes ½ cup

Ingredients:

¼ cup ground cumin

2 tbsp ground coriander

2 tbsp ground ginger

1 tbsp garam masala

½ tsp salt

½ tsp pepper

Directions:

Combine everything in a bowl.  Store in a glass jar with a tight fitting lid.

Aloo Gobhi Ki Tahiri - fragrant rice with potatoes & cauliflower

From How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen
(Unfortunately the photo got deleted. Yet another reason to make it again)

Printable Recipe
Prep time: 20 minutes

Cooking time: 30 minutes

Serves 4-6

Ingredients:
1 cup rice (I used basmati)
3 cups water
2 tbsp ghee or vegetable oil
1 tsp cumin seeds
2 bay leaves
1” piece of a cinnamon stick
1 cardamom pod (book calls for black, but I used the green I had on hand)
4 whole black peppercorns
4-5 whole cloves
1 red onion, thinly sliced
1 medium potato, peeled and cut into small cubes ( ½” pieces)
½ medium cauliflower, separated into small florets
1 tsp salt
1 ½ tsp red chili powder
1 tsp ground turmeric
1 tsp garam masala (I used the awesome Kashmiri Garam Masala from Epices de Cru)
2 cups HOT water

Directions:
1. Put the rice in a large bowl and rinse with lots of water 2-3 times. Drain and then add 3 cups of water to the rice. Soak for 20 minutes and drain in a colander.

2. In a medium-sized pot, over medium heat, add the ghee or oil. When small bubbles appear at the bottom of the pot, add the cumin seeds, bay leaves, cinnamon, cardamom, peppercorns and cloves. Sauté for 1 minute or until fragrant.

3. Add the potato and cauliflower and sauté 2-3 minutes. Add the drained rice, turmeric, chile powder, garam masala & salt and stir. Add the 2 cups water and bring to a boil. Lower the heat to low, cover and cook for 15-20 minutes or until the rice is tender.

Dal Gosht - Lamb with Lentils & Spices

From How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen
(Unfortunately the photo got deleted. Yet another reason to make it again)

Printable Recipe
Prep time: 30 minutes

Cooking time: 1 hour

Serves 4

Ingredients:
¼ c chana dal (yellow split peas)
2 tbsp arhar dal/toor dal (split pigeon peas)
2 tbsp masoor dal (split red lentils)
2 cups water
2 tbsp vegetable oil
½ tsp cumin seeds
¾ tsp fresh ginger paste (mince fine and pound with a little water to a paste constituency)
½ tbsp fresh garlic paste (same as for ginger)
2 green chilies, stemmed & slit (I took the seeds out for a milder dish)
1 red onion, chopped
1 tomato, chopped
1 tsp salt
1 tsp red chili powder
1 tsp ground coriander
1 tsp ground roasted cumin
¼ tsp ground turmeric
½ tsp garam masala (I used the awesome Kashmiri Garam Masala from Epices de Cru)
1 lb/450g boneless lamb cut into 1” pieces
1 quart/liter water
Juice of ½ lemon
Garnish: fresh cilantro, chopped

Directions:
1. Put all the dal in a large bowl and rinse with lots of water 2-3 times. Drain and then add 2 cups of water to the dal. Soak for 30 minutes and drain in a colander.

2. In a medium-sized pot, over medium heat, add the oil. When small bubbles appear at the bottom of the pot, add the cumin seeds. When they change color, add the ginger & garlic pastes and chilies. Sauté for 1 minute.

3. Add the chopped onion and sauté 3-4 minutes or until golden. Add the tomato and salt and sauté for another 2 minutes. Add the chili powder, coriander, ground cumin and turmeric and sauté for 1 minute or until the aroma makes you smile.

4. Add the garam masala, lamb and drained dal. Sauté for 2 minutes. Add the liter/quart of water and bring to a boil. Lower the heat to low, cover and cook for 1 hour or until the lamb is tender. Add lemon juice and stir well. Transfer to a serving bowl and garnish with chopped cilantro. Serve hot

I served it over Aloo Gobhi Ki Tahiri (Fragrant Rice with Potatoes & Cauliflower)

Grilled Indian Shrimp with Garlic Fennel Dip

Adapted from Bal's Quick and Healthy Indian

Printable Recipe

Prep time: 15 minutes
Marinating time: 20 minutes
Cooking time: 3-5 minutes
Serves 4 (or if you’re like us piggies… 2)

Ingredients:
Garlic Fennel Dip:
4 tbsp grapeseed or canola oil
10 garlic cloves, unpeeled
¼ cup sour cream or yoghurt
2 tbsp flaxseed oil ( I actually used the roasted garlic oil)
1 tsp ground fennel
Pinch of salt
Pinch of Spanish (smoked) paprika

Shrimp
¼ cup plain yoghurt
1 tbsp garam masala
1 tsp fennel seeds (I like them ground, but you can leave them whole)
1 tsp ground cardamom
1 tsp Spanish paprika
Salt to taste
18-20 raw large shrimp, peeled & deveined
Lime wedges

Directions
Garlic Fennel Dip:
1. Heat the oil in a skillet over medium low heat. Once the oil is hot, add the garlic cloves, toss and cook for 5 minutes or until the cloves are soft.

2. Remove the garlic from the heat and allow to cool. Remove the skins and mash the garlic with a fork.

3. In a medium bowl, combine the garlic, sour cream, oil, ground fennel, salt & paprika. Whisk until thoroughly combined and refrigerate until ready to serve. This can even be made much earlier in the day or the day before.

Grilled Shrimp: Bal cooks them on a bbq and skewers each shrimp separately so they won’t fall through the grate. I made mine indoors, so I didn’t bother. If you decide to bbq, remember to soak your bamboo skewers or use metal ones.

1. Combine everything except the shrimp in a medium sized bowl. Add the shrimp and toss to coat well. Cover and refrigerate for 20 minutes.

2. Preheat the grill (indoor or bbq). Thread the shrimp onto skewers if you are bbqing. You don’t have to if you use an indoor grill pan or electric grill. Cooking time will only take about 3-4 minutes. Turn once or twice. Shrimp are ready when pink.

Serve with lime wedges and Garlic Fennel Dip.

Rice with Punjabi-Style Mushrooms

Rice with Punjabi-Style Mushrooms
From Bal's Quick and Healthy Indian

Printable Recipe

Prep time: 15 minutes
Cooking time: 10-12 minutes for mushrooms, 40 minutes for brown rice
Serves 4

Ingredients:
2 tbsp grapeseed or canola oil
1 tbsp fresh ginger, finely chopped or grated
1 tbsp garam masala
1 tsp yellow mustard seeds
10-12 curry leaves
3 cups mushrooms (Bal uses 1 cup each shiitake, oyster & button, but use your favorites)
1-2 medium green chilies finely chopped (I’m a wimp so I only used one and removed the seeds)
Salt & pepper to taste
2 cups cooked rice

Directions
1. Bal’s trick for perfect rice: Place dry rice in a saucepan with a lid. Place your finger lightly on top of the rice and add water until it reaches the first knuckle. Cover and bring to a boil. Reduce heat and let it simmer until the rice is cooked. Bal uses brown rice which takes about 40 minutes. No need to let it sit… it’s done.

2. Mushrooms: In a large sauté pan or skillet, heat oil over medium high heat. When the oil is hot, add the ginger and cook for about 15 seconds. Add the garam masala, mustard seeds and curry leaves and cook for another 5 seconds…just enough time to toss with the ginger. Add the mushrooms, chilies, salt & pepper. Cook, stirring regularly until the mushrooms are tender (about 10 minutes).

Serve the rice topped with the mushroom mixture.