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Southern (Indian) Thanksgiving

Yum Community — Tue, 24 Nov 2009 11:30:42 -0800

This story was written by member courtneyd and comes from the Kitchen Goddess group in the YumSugar Community.

For a few years now I've wanted to try to marry the traditional Southern Indian food my husband grew up enjoying with Thanksgiving as I know it (Southern girl with a love of spice and heat). So this year I did a trial run of a tandoori-style turkey made in the oven.

By next year I hope to build my own tandoor, or at least grill this guy, because it needs a little more heat to crisp up properly. Even so, the meal turned out great! Tandoori turkey, tamarind gravy, creamed saag, masala mashed potatoes, and Whole Foods' naan, which has a slight dinner roll texture, so it works out perfectly for this blended meal. The tamarind gravy was an original creation (that I cannot believe turned out properly, it was sooooo good), and the other recipes were either inspired by or taken directly from The Food of India from Whitecap Books. I love their "food of" series, and my husband is impressed with the Indian recipes.

For the turkey, I followed the instructions from November's Martha Stewart Living to spatchcock a turkey and cooked according to their instructions after marinating for about 7 hours. Not including the marinade time, this meal came together in about 2 hours on a Friday night. Also, we discovered New Zealand Sauvignon Blanc complements Indian food perfectly.

To get her recipes for this Southern Indian feast, keep reading.

US Immigration Has Influenced Sales of Ethnic Foods

YumSugar — Fri, 16 Oct 2009 10:45:16 -0700

Tonight, I'm cooking curry - and it looks like I'm not the only one. Sales of ethnic foods have hit an unprecedented high of $2.1 billion this year. According to market research firm Mintel, this segment has increased by more than 17 percent in the last five years.

Mintel conducted a survey in which "ethnic food" encompassed Asian and Mexican products, as well as other ingredients such as chutneys and noodles. Mexican food comprises the largest percentage of purchases at 62 percent, but Indian and Asian foods have each grown 11 percent between 2006 and 2008. The cause? More than a million immigrants have become permanent legal US residents since 2005, "piquing Americans' interest in new cuisines," according to a Mintel analyst.

Perhaps the staggering sales numbers and statistics will prove to be an auspicious sign; incidentally, today happens to also be World Food Day. Have Americans' palates become more open to the culinary ways of the world? How often do you cook ethnic food at home?

Source: Flickr User avlxyz

Sunday BBQ: Tandoori-Style Chicken Burgers

YumSugar — Sun, 02 Aug 2009 06:00:10 -0700

As much as I love making turkey burgers and Italian sausage skewers, right now I'm craving something a little exotic, so tonight I'll be lighting up the grill for a portable version of a South Asian favorite: tandoori chicken.

In this contemporary rendition, I'm using the tandoor's trademark spices - such as cumin, cayenne, and ginger - but since I don't have a clay oven to call my own, I'm cooking the chicken on a barbecue, then serving it in a hefty pita pocket with tangy cumin-scented yogurt sauce. Tempt your tastebuds when you read more

Come Party With Me: Indian Dinner - The Look

partysugar — Fri, 27 Feb 2009 09:15:57 -0800

With a few simple touches, it's easy to transform your dining room into an exotic Indian escape. Start by purchasing a beautiful piece of sari fabric and use this to cover the table. Next set the table with gold chargers and white plates. White napkins are simple yet chic when tucked into snake-like spiral napkin rings.

Silverware with gold stems are lux without being over the top. Select a versatile glass, like a wide goblet, that can hold beer, wine, and cocktails. Taj lanterns in an array of vibrant colors are functionally fabulous at creating an entrancing atmosphere. A bouquet of fresh flowers in a bright hue is a necessary final detail.

Source

Come Party With Me: Indian Dinner - Dessert

partysugar — Wed, 25 Feb 2009 11:30:06 -0800

A lassi is a traditional Indian milk shake made with yogurt instead of milk. While many variations are savory, for my Indian-inspired dinner party, I'll be whipping up a mango lassi. There's no sugar, but honey provides a subtle sweetness to the creamy drink, while lime juice adds a refreshing tartness. For those guests who have an extreme sweet tooth, consider purchasing a couple flavored chocolate bars. Vosges Naga Exotic Candy Bar is inspired by the tribes of Northeast India. The bar is a mixture of deep milk chocolate, sweet Indian curry, and coconut. It makes a deliciously easy finish to the rich meal. To check out the mango lassi recipe, read more.

Mango Lassi
From Martha Stewart

Ingredients

2 ripe mangoes, (1 pound each)
1 cup plain yogurt
2 tablespoons freshly squeezed lime juice
2 tablespoons honey
2 cups small ice cube

Directions

Peel mangoes, and remove pits; coarsely chop flesh.
Puree mangoes and yogurt in a blender until smooth. Add lime juice and honey; pulse to combine. Add ice; blend until incorporated. Serve immediately.

Makes 5 cups.

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7 Unusual Uses For Tortilla Chips

YumSugar — Wed, 25 Feb 2009 05:50:43 -0800

In case you weren't aware, yesterday was National Tortilla Chip Day! (I was confused, since I thought every day is tortilla chip day.) It would be easy to honor these ever-popular snacks by serving them in nachos or with salsa, guacamole, and bean dip, but I wanted to look for something special and different. Read on to view seven of my favorite unusual uses for tortilla chips.

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Come Party With Me: Indian Dinner - Menu

partysugar — Tue, 24 Feb 2009 09:00:40 -0800

Watching the radiant Slumdog Millionaire cast at the Oscars and the clips from the lush film made me hungry for Indian culture - and Indian food. I've decided to round up an intimate group and host an informal Indian dinner. My girlfriend Emily is bringing the wonderful soundtrack from the film and I'm in charge of the menu.

With fewer people traveling due to the economy, this is a great way to experience an exotic culture in the comfort of your own kitchen. Cooking a meal is more affordable than purchasing a plane ticket, so consider brightening up a Winter's evening with this lively get-together. Jump-start the party with Padma Lakshmi's crispy turkey rolls with mint and date dipping sauce; they should be ready and waiting for guests to arrive.

Shrimp tikka with mango chutney is fragrant, flavorful, sweet, and spicy. For the main course, serve chicken with a fresh, tangy cilantro sauce, white rice, and green lentils with lemon slices and popped mustard seeds. To entice your tastebuds with these dishes, read more.

Crispy Turkey Kathi Rolls With Mint-and-Date Dipping Sauce
From Food and Wine

Ingredients

1 1/2 tablespoons canola oil, plus more for frying
1/2 cup finely chopped onion
1 1/2 teaspoons minced, peeled fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon Madras curry powder
1/2 teaspoon amchoor*, optional
3/4 pound ground turkey
1 tablespoon soy sauce
2 tablespoons minced basil
1 tablespoon fresh lemon juice
Salt
Sixteen 6-inch flour tortillas, warmed
Mint-and-Date Dipping Sauce, recipe below

Directions

In a large skillet, heat the 1 1/2 tablespoons of canola oil. Add the onion, ginger and garlic and cook over moderate heat, stirring a few times, until the onion is translucent, about 5 minutes. Add the curry powder and amchoor and cook, stirring, until the spices become fragrant, about 1 minute.
Add the turkey and soy sauce and cook, breaking up the meat, until no trace of pink remains in the turkey, about 10 minutes. Stir in the basil and lemon juice and season with salt.
In a medium saucepan, heat 2 inches of canola oil to 350° over moderately high heat.
Lay a tortilla on a work surface and spoon 2 tablespoons of the turkey filling across the lower third of it. Roll the tortilla around the filling, folding in the sides as you roll. Secure the rolls with 2 toothpicks. Repeat to form the remaining rolls.
Fry the rolls 3 or 4 at a time, turning once, until browned and crisp, about 4 minutes per batch. Drain on paper towels. Remove the toothpicks and serve the rolls with the Mint-and-Date Dipping Sauce.

Makes 16 rolls.

Make Ahead: the fried rolls can be kept at room temperature for up to 2 hours. Reheat in the oven before serving.

*Amchoor, dried mango powder, adds a distinctive tart flavor to foods. It’s available at Indian markets and from kalustyans.com.

Mint-and-Date Dipping Sauce

2 cups mint leaves
3 pitted Medjool dates, finely chopped
1 serrano chile, seeded and chopped
3 tablespoons fresh-squeezed lemon juice
2 tablespoons water
Salt

In a blender, combine the mint leaves, dates, serrano chile, lemon juice and water and puree until smooth. Transfer the dipping sauce to a bowl and season with salt. Serve at room temperature. The dipping sauce can be prepared up to 4 hours ahead and kept at room temperature until serving.

Makes about 1 cup.

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Shrimp Tikka With Fresh Mango Chutney
From Gourmet

Ingredients

For shrimp:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pound large shrimp in shell, peeled, leaving tail fan attached
For chutney:
1 teaspoon ground cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro
10 (12-inch) wooden skewers, soaked in water 30 minutes
lime wedges, for serving

Directions

Marinate shrimp: purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs: prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Alternately, shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total. Serve with chutney.

Serves 6.

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Chicken With Cilantro
From Saveur

Ingredients

4 whole cloves
4 cardamom pods
2–3 bay leaves
1⁄2 tsp. ground cinnamon
2 tbsp. ground coriander
1 cup plain yogurt
Salt
2 whole boneless skinless chicken breasts, cut into large pieces
5 tbsp. vegetable oil
Pinch ground asafetida (can be found at most Indian markets)
2 bunches fresh cilantro, trimmed and chopped, plus additional leaves for garnish
1 tsp. sugar
6 serrano chiles, seeded and halved
2⁄3 cup coconut milk

Directions

Place cloves, cardamom pods, and bay leaves in a spice grinder. Grind to a fine powder, transfer to a large bowl, and stir in cinnamon and coriander.
Mix in yogurt and season with salt. Add chicken; turn to coat evenly. Cover and marinate in refrigerator for 2 hours.
Reserving marinade, remove chicken and shake off excess yogurt. Heat oil in a large nonstick pan over medium heat.
Add asafetida, allow to sizzle for about 5 seconds, then increase heat to high. Add chicken and brown, turning frequently, for about 10 minutes.
Add marinade, cilantro, and sugar to pan. Season to taste with salt and cook, stirring occasionally, for 5 minutes.
Add chiles and cook, stirring, until soft, about 3 minutes.
Stir in coconut milk, then reduce heat to low and simmer until sauce thickens, about 10 minutes. Transfer to a platter, garnish with cilantro leaves, and serve with rice.

Serves 4.

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Madhur's Green Lentils With Lemon Slices
From Martha Stewart

Ingredients

1 cup green lentils (about 6 ounces)
3/4 teaspoon coarse salt
3 tablespoons finely chopped fresh cilantro
1 lemon, peeled, pith removed, and thinly sliced crosswise
3 tablespoons olive oil
1/2 teaspoon brown mustard seeds
2 hot dried red chiles
2 cloves garlic, lightly crushed and peeled

Directions

Bring lentils and 3 cups water to a boil in a heavy-bottomed pan. Cook, partially covered, until very tender, 40 to 45 minutes.
Stir in salt and cilantro; remove from heat. Add 8 lemon slices; stir to combine. Transfer to a serving bowl; set aside.
Heat oil in a small saute pan over medium-high heat; add mustard seeds. After a few seconds, seeds should begin to pop; add chiles.
When chiles have darkened, add garlic; stir to combine. Top lentils with mustard seed mixture.

Serves 4.

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Reader Recipe: Indian Cauliflower Stew

YumSugar — Tue, 03 Feb 2009 15:00:32 -0800

In a continued effort to detox after a serious day of gluttony this past weekend, I'm trying to lighten up on the meat and grease and focus on the vegetables. This recipe from dlmslp is just what I need - something that's more vegetables than anything else, but still full flavored. If you're looking for a hearty, impressive meal, serve it as she did - alongside girlc's fragrant chicken curry. To get the recipe and view detailed photos, read more.

Submitted by TeamSugar member dlmslp

Girlc's Fragrant Chicken Curry and Indian Cauliflower Stew
Good Housekeeping

Thanks girlc! I love the recipe you posted and I added a side of cauliflower stew I pulled from a magazine. I modified using 8 oz. of yogurt and low-fat reduced sodium chicken broth in place of veg broth because I didn't have any. I also used a 16-oz. bag of frozen cauliflower for time.

Ingredients

1 Tbsp. olive oil
3 med. carrots, chopped
1 med. onion, chopped
1 Tbsp. finely chopped fresh ginger
1 Tbsp. curry powder
Salt
2 1/2 C vegetable broth
1 med. head cauliflower, cut into small florets
2 (15 oz.) cans chickpeas, rinsed and drained
1/2 C chopped cilantro leaves
1/4 C plain lowfat yogurt

Directions
In a dutch oven, heat oil and add carrots and onion. Cook 10-12 mins or until tender. Stir in ginger, curry, and 3/4 tsp. salt into mixture, cook 3 minutes, stirring constantly. Add broth, cover and heat to boiling. Stir in cauliflower and chickpeas. Cover and cook on medium 15-20 minutes longer, gently stirring until cauliflower is tender. Stir in chopped cilantro and yogurt. Serve over rice.

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Name That Dish!

partysugar — Sat, 27 Sep 2008 07:00:15 -0700

The bread pictured below would make a delicious accompaniment to Indian rice with lentils and raita. Do you know what it's called?

The Amazing Rice: Indian Rice With Red Lentils

partysugar — Thu, 25 Sep 2008 10:30:43 -0700

Like David Chang, I believe this year is all about rice. It's a delicious and ancient staple consumed by more than half the world's population. There are more than 7,000 varieties of rice and countless cultural preparations, so I've decided it's time to race around the world in the comforts of my own kitchen. Naturally I'm inviting you to join me on my rice adventures as I travel the globe experimenting with risotto, sushi, gumbo, and everything in between. To get things started, let's head to India with this rice and lentils with raita. It's healthy, fast, and delicious. Learn how I made it and read more.

Indian Rice and Lentils with Raita
From Food and Wine

Ingredients

3 tablespoons vegetable oil
2 medium onions, thinly sliced
5 whole black peppercorns
5 cardamom pods
5 whole cloves
2 dried red chiles
1 cinnamon stick
1 cup jasmine rice or other long-grain rice, rinsed
1 cup red lentils, rinsed
3 1/2 cups hot water
Kosher salt
1 medium cucumber-peeled, seeded and thinly sliced
1 cup plain, nonfat Greek yogurt
2 jalapeños, seeded and very finely chopped
1 small garlic clove, very finely chopped
Freshly ground pepper

Directions

In a medium saucepan, heat the vegetable oil. Add the sliced onions and cook them over high heat, stirring occasionally, until they are golden brown, about 10 minutes. Transfer half of the onions to a plate.

Add the peppercorns, cardamom, cloves, chiles and cinnamon stick to the onions in the saucepan and cook over moderately high heat for 1 minute, stirring.
Stir in the rice, lentils, water and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low, cover and simmer for 15 minutes, until the water is absorbed and the rice and lentils are tender.

Meanwhile, in a medium bowl, toss the sliced cucumber with the yogurt, jalapeños and garlic and season with salt and pepper.

Gently fluff the rice and lentils with a fork and discard the whole spices. Transfer the rice to a platter, garnish with the reserved onions and serve with the cucumber raita.

Serves 4.

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