I’ve been to India many times and love the culinary flavors. This delicious Indian favorite is super easy to make and is a satisfying dinner on chilly nights. Make sure to use full-fat coconut milk and serve with either white or brown rice.
Whole milk yogurt keeps this dish creamy. Make sure to use whole milk yogurt and not low-fat yogurt.
Healthy, quick, and delicious, this vegan curry is a good jumping-off point for many other vegetables. Try adding eggplant, mushrooms, tofu, or spinach.
Sri Lankan Chicken Curry is a classic dish that’s full of flavor and made with chicken thighs. A delicious meal that also makes for great leftovers.
After the holidays most of us are looking for healthier cooking ideas. My Tandoori Drumsticks are easy to make and are perfect for a casual dinner. Serve with warm naan and a salad.
I fell in love with drinking lassis on my numerous trips to India over the years. If you’ve never had one you are surely missing out. If you’re dairy free you may use coconut yogurt, almond yogurt, or cashew yogurt for milk yogurt.
I’ve spent time in Indonesia over the past 25 years where I have taken cooking classes and have learned to prepare wonderful dishes. Rice colored with turmeric is common during festive occasions in Indonesian countries. You certainly don’t need to have a special occasion to make this delicious rice.
Red Lentil Dal
Each time I travel to India I can’t get enough of authentic Red Lentil Dal. I like to make it at home when I want an Indian cuisine fix. This traditional Indian dish is usually served with basmati rice or naan bread.
1 Tablespoon Vegetable Oil
2 Cups Chopped Onions
3 Minced Garlic Cloves
3 Cups Water
1 Cup Dried Red Lentils
3/4 Teaspoon Turmeric
3/4 Teaspoon Ground Cumin
1/2 Teaspoon Ground Ginger
1 Cup Basmati Rice (Cooked According to Package Directions)
2 Seeded & Chopped Tomatoes
1/4 Cup Chopped Fresh Cilantro
1 Seeded & Chopped Jalapeno
In a medium-size skillet heat oil over a medium heat. Add 1 cup onions and 1 minced garlic clove. Sauté until for 10 minutes until golden. Transfer to a bowl and set aside. In a heavy medium-size saucepan combine 3 cups water, lentils, remaining 1 cup onions, 2 minced garlic cloves, turmeric, cumin and ginger. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. You will want lentils to be nice and tender. Transfer half of lentil mixture to a food processer or blender. Puree until smooth. Return puree to the same saucepan. Mix in sautéed onion mixture. Simmer for 5 to 10 minutes to blend flavors. Spoon rice into bowls and top with dal. Top with tomatoes, cilantro and jalapeno. Serves 4
© Victoria Hart Glavin
Because I’ve spent a considerable amount of time in India I have become fond of chutneys. Just what is chutney? Chutney is often times a spicy condiment or relish made of ripe fruits or vegetables with vinegar or lemon juice, soured herbs, spices or chiles, and sugar. Chutney, a term from Indian cooking, is from the Hindi chatni, “a hot spicy condiment.” American chutneys tend to be less spicy and sweeter than their Indian brothers. Chutneys can range in texture from chunky to smooth, and in degrees of spiciness from mild to hot. Sweeter chutneys make interesting bread spreads, can be served on crackers, and are delicious served with cheese. Chutney can be served as an accompaniment to a variety of cheeses, from Cheddar to chèvre. Chutney can be stored for well over a month. In fact, the flavor improves with age. You can actually make it and allow it to mature, in the fridge, for a month before using it.
1/2 Cup Dark Brown Sugar
1/2 Cup Cider Vinegar
1 Teaspoon Mustard Seeds
1 1/2 Teaspoons Curry Powder
1/8 Teaspoon Red Pepper Flakes
1/2 Teaspoon Kosher Salt
1 Cup Diced Onion
1 Cup Diced Yellow Pepper (Membrane & Seeds Removed)
3 Cups Peeled & Diced Peaches
2 Cups Peeled & Diced Mango
In a large size saucepan combine the brown sugar, vinegar, mustard seeds, curry powder, red pepper flakes and kosher salt over a medium high heat. Stir and cook just until the sugar is dissolved. Add the diced onions and yellow pepper. Cook for 3 minutes. Add the peaches and mango. Cook for another 2 minutes. Remove from the heat and transfer to jars and seal. Place in the refrigerator until ready to use. Makes about 5 half-pint jars.
Chutneys are condiments that are made of fruits or vegetables cooked in vinegar, sweetened with sugar or dried fruit and flavored with spices. Chutneys should be smooth and pulpy with a mellow flavor and are best left to mature to blend flavors for at least a couple of weeks. Use as an accompaniment with meats, curries, cheese, savory pies or as a sandwich filling.
6 Peeled & Thinly Sliced Ripe Mangos
1 1/4 Cups Cider Vinegar
1 1/3 Cups Light Brown Sugar
1 1/2 Ounce Peeled & Chopped Fresh Gingerroot
2 Crushed Garlic Cloves
2 Teaspoons Chili Powder
1 Teaspoon Kosher Salt
In a large size saucepan cook the sliced mangoes and vinegar over a low heat for 12 minutes. Stir in the brown sugar, ginger, garlic, chili powder and kosher salt. Turn the heat up to medium high and slowly bring to a boil. Stir well. Turn the heat down to low and simmer for 30 minutes stirring occasionally. Wash one 1/2 pint canning jar in very hot and soapy water. Rinse well. Ladle the hot chutney into the cleaned jar. If you are increasing this recipe then you will need more jars so make sure to plan accordingly. Fill almost to the top of the jar, but leave just a tad bit of room. Wipe the rim of the jar with a clean damp cloth. Place the lid on the jar and close tightly. Place the filled jar(s) into a boiling hot water bath. Remove from the hot water bath and set on a wire rack or towel to cool. Let cool for 12 hours. Store in a cool place until ready to use. Makes 1/2 pint.