Chicken Tikka and Curried Potato

Chicken Tikka and Curried Potato

Served with basmati rice and cucumber raita.

Chicken: bite-sized chicken breast pieces marinated for hours then broiled. Marinade: goat milk yogurt, toasted cumin seed, minced fresh garlic and ginger, lime juice, salt, turmeric, garam masala, black pepper, cayenne, paprika.

Potato: prepared in a covered skillet, with canola oil, diced russet potato, minced garlic, white onion, water, chopped cilantro leaves, fennel seed, hot curry powder, garam masala, salt, green peas (frozen).

Here are some useful related recipes:

“Chicken Tikka”
http://www.epicurious.com/recipes/food/views/Chicken-Tikka-109308

“Chicken Tikka Masala”
http://www.foodandwine.com/recipes/chicken-tikka-masala

“Vegetarian Tikka Masala Recipe with Potato, Cabbage, and Peas”
http://melissaraydavis.hubpages.com/hub/Vegetarian-Tikka-Masala-Potato-Cabbage-Peas

“Cucumber Raita”
http://www.epicurious.com/recipes/food/views/Cucumber-Raita-104741

Potato and Chickpea Masala Dosa

Potato & Chickpea Masala Dosa

I selected the ingredients for this masala mostly from the recipe below: Russet potato, cumin seed, jalapeno, fresh ginger, garlic, garam masala, curry powder, cinnamon, turmeric, canola oil, water, yellow onion, chickpeas, green peas, cilantro, but I also stirred in about 3/4 cup of goat milk yogurt at the same time as the frozen green peas.

This one was SPICY!

For the dosas, I used half all-purpose flour and half rice flour and added a bit more water until the batter spread thinly in the pan. Also, it was easier to spray the pan with cooking spray than to brush it with oil.

Some restaurants prepare a similar delicious dish, presenting a crispy dosa impressively as a tube larger than the dinner plate.

“Rava Dosas with Potato Chickpea Masala”
http://www.epicurious.com/recipes/food/views/Rava-Dosas-with-Potato-Chickpea-Masala-356035

Spicy Curry with Catfish

Spicy Curry with Catfish

Tonight I made a hot curry spiced with one fresh habanero chili.

This curry was prepared similarly to an earlier curry, with garam masala, cumin powder, toasted cumin seed, turmeric, nutmeg, star anise, cinnamon, a spicy chili powder, a thinly-sliced fresh habanero and these vegetables and fruits: onion, garlic, red potatoes, acorn squash, apple, eggplant, rainbow chard, a yellow tomato, and cilantro. I also added a can of coconut milk, some honey, and peanuts. The large catfish fillet was splashed with lemon juice, seasoned with salt and pepper and pan-fried in canola oil, then divided into smaller pieces to serve.

I’ve definitely overcome my aversion to cooking things with very many ingredients since this dish has more than twenty-five!

Squash, Potato, and Chard Curry

Squash, Potato, and Chard Curry

This is one of the first Indian-style foods that I’ve made – a vegetarian dish that is both spicy and sweet; its inspiration was simply to make use of the fresh vegetables at hand and the Garam Masala I’d bought a couple months ago but had yet to use. :-)

Starting with one acorn squash, cut it in half, remove the seeds, but do not remove the squash peel; the peel will keep the squash from disintegrating during cooking, yet will become tender enough to eat. Cube the squash into approximately 1″ pieces and one medium potato to about 3/4″ pieces, and one coarsely chopped tomatillo. First, toast about two tablespoons of cumin seed in a pan (large enough to hold all ingredients), and remove them from the pan. To the pan, on medium heat, add a few tablespoons of canola or other oil and return the cumin seeds to the pan. Then add a coarsely chopped red onion and sauté it until the onion begins to turn translucent. In a mortar or bowl, mix four crushed garlic cloves, a finely chopped jalapeno and thai pepper (both with seeds), perhaps a teaspoon each of these spices: garam masala, turmeric, ground ginger, ground cloves, curry powder, and make it into a paste by stirring in about a quarter cup of water. Next add the squash, potato, and tomatillo to the pan and thoroughly stir in the spice paste, then cover the pan with a tight fitting lid and simmer on medium-low heat until the squash and potato is tender – about 20 minutes, stirring about every 5 minutes to check tenderness and add a bit of water as necessary to prevent burning. Lastly, add chopped green swiss chard, and cook for a few more minutes until the chard is cooked tender.

Serve over rice cooked with cumin seed. Enjoy!
I like this with tzatziki too; that’s arguably very similar to raita (Indian yogurt sauce), e.g., http://www.phamfatale.com/id_1846/title_Cucumber-Raita-Indian-Yogurt-Recipe/

I took some hints from the following recipes:
“Vegetable Masala”: http://allrecipes.com/Recipe/vegetable-masala/detail.aspx
“Rava Dosas with Potato Chickpea Masala”: http://www.epicurious.com/recipes/food/views/Rava-Dosas-with-Potato-Chickpea-Masala-356035
“Acorn Squash Masala Fry”: http://yummyodds.blogspot.com/2011/01/acorn-squash-masala-fry.html