Mangoes

Here are two Indian dishes that use mangoes. I didn't really get to like mangoes until after we went to India so they remind me of there. The first one is from allrecipes.com and the second one is from an Indian cookbook I got for Christmas called Indian in 6 (Indian dishes with 6 ingredients or less).

Chicken and Mango Curry
2 mangoes peeled, chopped and divided
can coconut milk
1 T vegetable oil
1 T curry paste - the spiciness of the dish will depend on the curry paste, if you can find Indian curry paste it would be more authentic and you can always add more if it needs more spice
14 oz chicken, cut into cubes - to make this vegetarian, I used paneer instead
4 medium shallots, sliced
1 large cucumber, seeded and chopped

Blend half of the mangoes with the coconut milk in a blender until smooth. Heat the oil in a large pan over medium heat. Stir in the curry paste and cook about a minute (until fragrant). Add the chicken and shallot and cook until chicken is cooked and shallot is soft. If not using chicken, just cook the shallots. Pour in the mango puree and cook until warmed through. Add the rest of the mangoes, the cucumber and paneer, if using, just before serving. Serve over rice.

Monsoon Salad
1 large mango, diced
4 thick rings fresh pineapple cut into 1/2 inch pieces (or use canned rings)
2 bananas sliced
salt
1 T lemon juice
2 in piece very fresh ginger root
1 T brown sugar

Combine the mango, pineapple and banana in a mixing bowl. Season with salt and add the lemon juice. Shred the ginger root finely and squeeze to collect the juice. Add to the bowl. Sprinkle in the sugar and mix lightly. Serve immediately.

Indian Food Extravaganza

On New Year's Eve, I coordinated an Indian food feast for my family in town at the time. This included: 10 adults and 16 children including 2 teenagers. Naturally I was intimidated by this many people and planned a lot of food. Also naturally there was no way I could have done this all on my own. I had a lot of helpers and I was almost more like the supervisor. So, along with rice, here is what we made:

Palak Paneer 

1/3 cup ghee (clarified butter- we used oil so Brennan, who is allergic to dairy, could eat it)

1 bulb garlic - I think we used one bulb but had doubled the recipe

1/2 tsp toasted cumin seed

1 6 oz can of tomato paste

fresh ginger - I have no idea how much we used. It says a 3 in piece

1 tsp garam masala - a spice you should be able to find in a regular grocery store

1 tsp salt

1 onion, chopped

1 cup water or as needed

fresh spinach - when I made this for just me, I would use 1 1/2 - 2 bags

1 lb paneer or queso fresco - a non-melting cheese, you can make it if you are feeling really ambitious

Melt ghee in large saucepan and saute the garlic, cumin seed and onion. Add the tomato paste, ginger, garam masala, salt and water. Stir until tomato paste dissolves then simmer for 1 hour, adding water if necessary. 

Stir in spinach, a little at a time, and cook until spinach is wilted. Mix in the paneer just before serving. You can garnish it with cilantro but I always seem to forget that part. 

Lamb Madras Curry

This one is pretty spicy. The recipe calls for a make your own curry paste. I wasn't able to find the ingredients for the paste so I used a powdered blend of madras spices. Some day I want to actually make the paste. For now, to the best of my recollection, this is what I did.

1 1/2 tsp tumeric

2 1/4 lb lamb meat cut into 1/2 inch cubes

few T Madras Spice Blend - we bought it at the Asian food market but it was also at the regular grocery store but more expensive

1/4 cup oil

4 onions diced (or just a bunch)

1 can coconut milk

2 cups water, divided

1 tsp fennel seeds

10 cardamom pods

1 cinnamon stick

1 1/2 tsp garam masala

1 tsp sugar

3 T warm water

Sprinkle tumeric over the lamb. Toast the fennel seeds and set aside. In a dutch over, over medium, saute the onions in the oil. Add the meat and spice mix and fry for a minute. Stir in 2/3 of the can of coconut milk and 1 cup water. Bring to a boil, reduce heat to low and simmer 10 minutes. 

Stir in the rest of the coconut milk and 1 cup water along with the cardamom pods, cinnamon stick and fennel seeds. Cover with the lid ajar and simmer for 1 1/2 hours or until the meat is tender. Stir occasionally and thin if needed.

When the lamb is tender, stir in the garam masala and sugar. Cook 5 minutes longer or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving. 

Butter Chicken

diced onion

swirl of oil

2 T butter

2 tsp lemon juice

1 T ginger garlic paste - I just use chopped ginger and chopped garlic in equal amounts

1 tsp garam masala

1 tsp chili powder

1 tsp cumin

1 bay leaf

1/4 cup plain yogurt

1 cup half-and-half

1 cup tomato puree

1/4 tsp cayenne pepper or to taset

pinch salt

pinch pepper

oil

1 lb chicken thighs cut into cubes

1 tsp garam masala

pinch cayenne pepper

Heat oil and saute onion. Stir in butter, lemon juice, ginger garlic paste, garam masala, chili powder, cumin and bay leaf. Cook, stirring for 1 minute. Add tomato puree and cook 2 minutes while stirring. Stir in half-and-half and yogurt and simmer 10 minutes on low, stirring frequently. Season with salt and pepper. Remove from heat and set aside. 

Heat oil in large skillet and cook chicken until lightly browned. Reduce heat and season with garam masala and cayenne pepper. Stir cooked chicken into sauce. (Emily, did we add the cornstarch to this one? I didn't think so but wasn't too sure.)

Aloo Matar

1/4 cup vegetable oil

chopped onion

1 T ginger garlic paste

1 bay leaf

4 large potatoes, peeled and chopped

1 cup frozen peas, defrosted (or the amount that gives you the proportions you like)

1/2 cup tomato puree

1 1/2 tsp garam masala

1 1/2 tsp paprika

1 tsp sugar

1 tsp salt

2 T cilantro

Cook the potatoes. Heat oil and saute onion (are you sensing a theme?), ginger garlic paste and bay leaf. Mix in potatoes and peas. Add tomato puree, garam masala, paprika, sugar and salt. Continue cooking until it's all mixed through. Add cilantro before serving. 

Roti

flour

salt

swirl oil

water

Stir together flour, salt and oil. Add the amount of water that makes it the consistency of bread dough. Kneed it on a floured surface a few times. Take a small handfull of dough and roll it out onto a floured surface. In a dry pan heated over medium heat, cook until it begins to bubble up (if the heat is too low, it won't bubble up and if it's too hot, it will burn in places). Flip. It should bubble more. If the first side needs more browning, flip again. 

To eat, tear it into pieces and pick up the food with it. This can be messy but really is better. For amounts, Jason and I will eat between 2 and 3 roti per meal depending on how big they are. 

This all probably sounds very intimidating. For a regular dinner, I will often make two meals: a meat and a vegetable. Also to remember, while Indian food has a lot of ingredients, the process isn't usually too bad. I do recommend chopping everything before you start cooking. I have overcooked a number of spices because I was still working on chopping something.