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Category Archives: Indian

Curry Lime Roasted Peanuts

20 Friday Dec 2013

Posted by annashortcakes in Gluten-Free, Indian, Snacks

≈ 2 Comments

Tags

cocktail, curry, gluten free, Indian, lime, peanuts, salty, snacks

A friend of mine at work hijacked my blog roll one day and found this recipe. We were both pretty excited to try it. They turned out fantastic, though next time I may double the curry and coriander. I love those flavors and I want them to really pack a punch. They were perfect with the J&G I had last night.

peanuts

Curry Lime Roasted Peanuts (from So Hungry I Could Blog)

  • 1 1/2 tsp salt
  • 1 tsp curry
  • 1/4 tsp coriander
  • zest of 1 lime
  • 1 egg white
  • 2 cups peanuts
  • juice of 1 lime

Preheat the oven to 350 degrees.

In a large bowl, mash together the salt, curry, coriander and lime zest until gritty but well combined. Whisk in the egg white until smooth. Add the peanuts and toss to coat thoroughly.

Spread the nuts in a single layer on a parchment-lined baking sheet. Cook in the oven for 10 minutes. Remove from the oven and break up the nuts with a spatula, then redistribute in a single layer. Cook 5-10 minutes longer, or until nuts are fragrant and golden-brown. Use a spatula to pile the nuts in the center of the pan. Pour the lime juice over top, give the nuts a stir, and redistribute. Cook an additional 3 minutes, then remove from the oven to cool.

Store in an airtight container for up to 2 weeks.

Makes 2 cups.

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Dal with Coconut Milk

30 Friday Mar 2012

Posted by annashortcakes in Gluten-Free, Indian, Main DIshes, Vegetarian

≈ 3 Comments

Tags

coconut milk, dal, Dinner, food, gluten free, Indian, main dish, Supper, vegetarian

I love Indian food!! It is sad to me that not everyone likes Indian food (my husband says that Chicken Curry tastes like melted plastic). I have had this recipe by Savory Salty Sweet saved for a while but never really got around to it. Mostly because I don’t like to fix something I know my love will not eat. There are leftovers in the fridge that he will enjoy tonight. I will enjoy this.

Dal with Coconut Milk (my variation of Savory Salty Sweet’s recipe)

  • 1 cup masoor dal (red lentils)
  • 4 cups water
  • 1 tablespoon vegetable oil
  • 2 tablespoon of minced garlic, mashed to a paste
  • 2 tablespoons minced shallots
  • 1 large bay leaf, broken into large pieces
  • 1 tbsp sriracha
  • 2 teaspoon ground coriander
  • 2 teaspoon salt
  • 1 can of coconut milk
  • 1 tbsp fresh lemon juice

Put the dal in a medium pot with the water.  Bring to a boil, reduce the heat to a low simmer, then cook for 20 minutes.  Keep warm over low heat.

Heat a wok or a heavy skillet over medium-high heat, then add the oil.  Toss in the garlic and shallots and stir fry for 2 minutes.  Add the bay leaves, chiles, and ground coriander.  Mix well and cook for another 2 minutes.  Stir in the salt, coconut milk, lemon juice, sriracha then lower the heat and simmer for 5 minutes.

Add the coconut milk mixture to the hot dal and simmer for a few minutes to blend the flavors.  The longer you cook the mixture, the thicker it will get.  Serve hot over rice. I garnished mine with cilantro and scallions. I think yogurt would be nice too.

Chicken Biryani

17 Tuesday Jan 2012

Posted by annashortcakes in Indian, Main DIshes

≈ 7 Comments

Tags

biryani, chicken, Dinner, garam masala, Indian, rice, Supper

This recipe comes from Savory Salty Sweet, a wonderful blog that has really opened up my eyes to many new food concepts, including this dish, Smoke Salmon Canapes on Potato Crisps and many others. I suggest you explore her website as well as this Iranian/Middle Eastern dish. I had never heard of biryani but Savory Salty Sweet’s glowing endorsement of it made me long to recreate it.  She warned that it was time intensive but I did not find it too much so. It certainly is not a “30 minute meal” but it has many hours of hands off time. During that hands off time, I made a key lime pie (recipe to be posted soon) and another Spiced Applesauce Cake for a friend. There is nothing better than a rainy afternoon spent in the kitchen.

Chicken Biryani

  • 1 pound boneless chicken breasts or thighs, or a mixture
  • 3 large cloves of garlic, grated finely (you want to end up with about 2 teaspoons total)
  • 1 teaspoon finely grated fresh ginger
  • 1 ½ teaspoons ground coriander
  • ½ teaspoon cayenne
  • ¼ teaspoon turmeric
  • ¼ teaspoon garam masala (see recipe below)
  • ½ cup plain yogurt (full or reduced-fat are both fine)
  • 2 teaspoons salt
  • 2 cups basmati rice
  • 3 medium-large onions (about 1 pound)
  • ½ cup vegetable oil
  • 1 cup minced cilantro leaves
  • 2 tablespoons of water

Rinse the chicken, then chop into 1-inch cubes.  In a large bowl, combine the grated garlic and ginger, then mash together using the back of a spoon.  Add the chicken cubes to the bowl with the garlic and ginger.  Add the coriander, cayenne, turmeric, garam masala, yogurt, and 1 teaspoon of the salt.  Stir to mix until everything is combined, then cover with plastic wrap and allow to marinate in the refrigerator for 2 to 4 hours.

While the chicken is marinating, rinse the rice in several changes of cold water.  Place in a bowl, cover with water, and allow to soak for about half an hour.

About 1 ½ hours before you want to serve the dish, place a rack in the center of the oven and preheat to 375 degrees Fahrenheit.

Slice the onions as fine as possible.  You will want about 3 cups of sliced onions.  Place a large heavy ovenproof pot with a tight-fitting lid over medium-high heat.  Add the oil and, when it is hot, add the onions.  Lower the heat to medium.  Cook until the onions are very soft, wilted, and just touched with golden brown. Lift the onions out of the hot oil and set aside.  There should be a littler over ¼ of oil left in the pot.  Remove 2 tablespoons of oil from the pot and set aside for later.

When the onions are cooking, precook the soaked rice.  Place about 8 cups of water in a large pot and bring to a boil.  Add the remaining 1 teaspoon of salt, and allow the water to come back up to a boil.  Sprinkle in the rice.  Allow rice to boil for 4 to 6 minutes, or until the rice is no longer brittle but still firm to the bite.  Drain in a colander and set aside.

Place the heavy pot containing the oil over medium-high heat.  Distribute half of the chicken pieces over the bottom of the pot, then sprinkle on half the precooked rice.  Scatter half the cooked onions over the top, then sprinkle on half of the cilantro leaves.  Repeat with the remaining chicken, rice, onion, and cilantro.  Sprinkle on about 2 tablespoons of water, and drizzle on the reserved 2 tablespoons of oil.  Lay a sheet of aluminum foil over the top of the pot to cover it completely, then top with the lid. Transfer the pot to the oven and bake for 1 hour.

Carefully remove the lid and the aluminum foil (the pot will emit a great deal of steam, so stand back and be careful to steer clear of the hot cloud).  Remove the biryani to a platter.  Scrape out the crusty layer of chicken and rice from the bottom of the pot, and lay it on top of the biryani.  Serve hot or warm. Serves 6.

Garam Masala

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Combine together and use to create wonderful things!

Chicken Curry

01 Tuesday Nov 2011

Posted by annashortcakes in Indian, Supper

≈ 2 Comments

Tags

chicken, comfort food, curry, Dinner, Indian, naan, quick, rice, Supper

Today is one of those terrible days where I feel like I am getting sick but I am not quite there yet. Aches, pains, fatigue. But none of them are bad enough to justify being on the couch all day. Just enough to drag me down and make me less productive. That means that today’s supper needs to be filling, quick and comforting. Chicken curry definitely fits that bill. Savory, slightly sweet, cinnamony. Exactly what I think of when I think comfort food. I bet Indian mothers make this for their kids when they are sick; just like American moms make chicken noodle soup.  Serve over rice or with naan (or both like I did).

Please note, even though curry tastes good, it really isn’t that photogenic…

Chicken Curry

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 teaspoon white sugar
  • salt to taste
  • 2 skinless, boneless chicken breast halves – cut into bite-size pieces
  • 1 tablespoon tomato paste
  • 1 cup plain yogurt
  • 3/4 cup coconut milk
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Serve over rice or with naan.

What Should I Fix Today?

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