Rasam Soup

INGREDIENTS:
1 tsp mustard seeds
2 garlic cloves
1 small tomato, diced
1 tsp cumin
1 tsp curry
1 tsp turmeric
1/2 tsp cumin seeds
1/2 tsp whole cloves
1/2 tsp fresh cracked pepper
1/2 tsp red pepper flakes
1/2 tsp salt
1 tsp tamarind paste
1 cup dry lentils
4 cups chicken broth
1 cup fresh cilantro, chopped
1 tbsp olive oil
1 tbsp butter
1 cup water

DIRECTIONS
In a sauce pan, add a small amount of oil and butter, add mustard seed and cover on medium high heat. Listen until the mustard seeds splutter or pop like popcorn. They will turn black. Remove from heat temporarily and allow to cool. Return to heat and add garlic, spices and tomatoes. Saute until a paste. Add chicken broth, water and lentils. Stir in cilantro. Boil for 20 minutes or until lentils are soft. Ladle into bowls or thali dishes and garnish with cilantro to serve. Serve like soup or eat it with rice. Serves 4.

Curry Chicken, Jamaican-Style

Updated picture from another try - no red peppers in this one



INGREDIENTS
2 chicken breasts, cut in strips
1 medium onion, chopped in large pieces
4 small potatoes, cubed
1 red bell pepper, cut in large 1-inch pieces
4 small garlic cloves, finely chopped
2 tbsps fresh lemon juice
1 tsp red curry paste
2 tbsps curry powder
1 tsp ground ginger
2 tbsps olive oil
1 cup chicken broth
1 bunch coriander (cilantro), finely chopped
1 small zucchini, cubed (optional)
1 can coconut milk
1 tsp kosher salt
fresh ground pepper to taste

DIRECTIONS
Place chicken between sheets of waxed paper. Using mallet, pound chicken to even 1/2-inch thickness. Season chicken with salt and pepper and lemon juice. Set aside for 5 minutes. Heat oil in large nonstick skillet over high heat. Add chicken. Sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Reduce heat to medium. Add onion, red pepper and curry paste to skillet. Stir until cooked and translucent. Add garlic, saute 1 minute. Stir in potatoes (and zucchini, if desired). Add broth, bring to a boil until reduced to glaze, and potatoes are cooked through, about 10 minutes. Add curry powder and ginger powder and stir until dissolved, add salt. Return chicken to skillet. Add coconut milk and coriander, and stir until combined. Simmer another 10 minutes or until the sauce thickens.

Serve over steamed rice.

Split Pea Curry (Daal)

I tried a new curry recipe for the first time today. I had a package green split peas and figured a curry would be a great way to enjoy them. I hope you like this!

INGREDIENTS

1/2 package (1/2 lb) green split peas
1 medium onion, chopped
4 cloves garlic, minced
1 potato, cubed
1 to 2 carrots, chopped
1 can diced tomatoes
2 bay leaves
1 tsp mustard seeds, spluttered
1 1/2 tbsp curry powder
1 tsp ginger powder
1 tsp cayenne pepper
1/2 tsp dried cilantro
salt and pepper to taste
olive oil
cooked rice

DIRECTIONS

Cook split peas according to package directions. Do not drain. Saute onions and garlic until translucent. Add tomatoes, potato and carrot. Using a ladle, spoon 1 cup of water from the split peas. Add spices. Let simmer for about 30 minutes. Serve over rice with Kadhi or other curries.

VARIATIONS
Obviously, any of the dry ingredients above can be substituted for fresh ingredients, such as the cilantro, or ginger.

Indian Yogurt Curry (Kadhi)

This is my mother's curry recipe that is a favorite of the family. It's a perfect pairing with other curries, especially ones that are spicy. This is delicious!

INGREDIENTS

4 cups creamy yogurt
1 small onion, finely chopped
2 tbsp mustard seeds
1 tbsp garlic powder
1/2 to 1 tsp cayenne pepper (to taste)
2 tbsp turmeric
1/2 tbsp salt
sunflower oil or canola
basmati or jasmine long grain rice, cooked


DIRECTIONS
Saute onions in oil until caramelized. In small pan with lid, add a small amount of oil, add mustards and cover on medium high heat. Listen until the mustard seeds splutter or pop like popcorn. They will turn black. Remove from heat before all pop, in order to avoid scorching. In bowl, combine yogurt, onions, mustard seeds, garlic powder, cayenne pepper, turmeric, and salt. Serve on top of rice.

Fried Rice

I needed to use my left-over rice from my lamb curry... so, here's the recipe I made tonight:

Fried Rice

INGREDIENTS
1 cup cooked basmati or jasmine rice (substitute brown or white)
1 leek chopped
1 red pepper chopped
1 handful flat leaf parsley chopped
1/2 teaspoon butter
1 egg
soy sauce
kosher salt
fresh cracked pepper
dash lime juice
olive oil

DIRECTIONS
In wok, heat on stove to medium. In small bowl, beat egg with fork and add salt and pepper to taste. Add butter to wok (do not let brown), add egg and cook to medium. Remove wok from flame and set aside egg back in bowl. Return wok to stove and add about 1 teaspoon of olive oil. Sautee leek and red pepper until cooked. Add cooked rice. Cook for 1-2 minutes until heated through. Add soy sauce to taste. Add back the egg. Mix until blended. Add parsley, salt and pepper to taste and dash in lime juice. Cook until the bottom starts to brown, about 5-7 minutes. Serve.

TIPS
When washing and chopping leek, set aside a clear bowl with cold water. Chop leek and fill bowl. Any dirt from the leek will fall to the bottom of the bowl.
Cooking the egg in butter rather than oil gives it a better flavor, but oil can also be used.

To add meat, choose a meat (chicken, beef, pork) and thinly slice or cube. Add to wok after leek and peppers. Brown and continue with recipe.

Curry Lamb Chops

I made this recipe tonight and it was fantastic. I figured I better blog it or I'd forget it.

CURRY LAMB CHOPS

INGREDIENTS

4 (3 oz) lamb chops seasoned (see seasoning below)
1 medium onion chopped
1 red pepper chopped
2 cloves garlic minced
1 tablespoon olive oil
1 handful fresh flatleaf parsley chopped
1 sweet potato/yam diced
1 small roma tomato diced or handful grape tomatoes diced
1 1/2 cup cold water
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon salt
fresh cracked pepper to taste
1/2 teaspoon red curry paste or more for spiciness
2 cups of basmati or jasmine rice cooked

DIRECTIONS
1. In a large frying pan or skillet, sautee the onion, red pepper and garlic on medium-low in oil. When carmelized or translucent, add seasoned lamb chops. Brown chops on both sides. Add potatoes, tomatoes and parsley. Add curry, cumin, salt, pepper and red curry paste. Mix until spices dissolve in mixure. Add water. Mix until combined with pan drippings and spices are now dissolved in water.
2. Cover and simmer for 15-20 minutes or until meat is tender. Serve lamb, vegetables and sauce with rice if desired.

LAMB RUB

salt and fresh ground pepper
herbes de provence or like substitute (thyme is a good herb with lamb)
paprika

Rub lamb meat with above spices and let sit approximately 5 to 10 minutes prior to adding to skillet.


This recipe is delicious!