Restaurant guide

Broccoli Mezhukkupuratti Ingredients : Broccoli - 1 crown Onion - 1 medium onion (or 1/2 of big onion) Green chilly - 3 (or 2 jalapeno peppers) Turmeric powder - 1/4 tsp Mustard seeds - 1/2 tsp Black Pepper - 1/4 tsp Oil - 1 tsp Salt - 1/2 tsp (reduce or increase as needed)

Pan Seared Chicken Ingredients : Chicken breast – 2 Tandoori chicken masala (or any store bought chicken masala blend) – 2 tbsp Salt – to taste Oil (Olive oil or any refined oil) – 1 tbsp Directions : * Wash the chicken breast pieces and slice it to 2 thinner pieces. Thinner pieces cooks fast. * Sprinkle some of the chicken masala spice mix and required salt on the chicken pieces. * Rub the spices all over the chicken slices. * Heat a griddle or tawa on the stove over medium flame. spray or drizzle the oil. * Place the chicken breast pieces on the tawa. * Wait till one side is cooked. Flip the pieces carefully using tongs and cook the other side too. * Once it’s fully cooked, the chicken is no longer transparent i.e. it changes from pinkish color to white or golden brown. If you gently press the center of the slice, the meat should feel firm and the juices running out should be colorless and not pink.

Aviyal Ingredients : 1/2 cup flaked coconut 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 tablespoon split Bengal gram (chana dal) 2 green chile peppers, chopped 2 cups plain yogurt 1 cup water 1 pinch salt, to taste 1/2 cup cut fresh green beans 1/2 cup cubed potatoes 1/2 cup sliced plantain 1/2 cup diced carrot 2 tablespoons cooking oil 1 teaspoon cumin seeds 1 teaspoon mustard seeds 2 dried red chile peppers, broken into pieces 1/4 teaspoon caraway seeds 1 sprig fresh curry leaves Directions : * Place the coconut, coriander seeds, cumin seeds, and chana dal in a container and cover with a few inches of cool water; allow the mixture to soak for 2 hours. Drain. Using a mortar and pestle, grind the mixture with the green chile peppers into a paste. Stir the yogurt into the mixture. * Bring the water and salt to a boil in a pot. Add the green beans, potatoes, plantain, and carrot to the water and return to a boil; cook until tender. Reduce heat to low and stir the yogurt mixture into the vegetables; simmer the vegetables in the yogurt mixture for about 5 minutes, but do not allow to boil. * Heat the oil in a small skillet. Fry the cumin seeds, mustard seeds, red chile peppers, and caraway seeds in the hot oil until they splutter. Add the curry leaves to the mixture and fry together another 30 seconds. Stir the mixture into the vegetable mixture and serve.

Vegetarian Keema Matar with Cucumber Raita Ingredients : 1 tablespoon Spectrum® Canola Oil 1 medium onion, finely chopped 2 large garlic cloves, minced 1 tablespoon grated ginger root 1 green chile pepper, sliced into 1/2-inch (1 cm) rounds, or to taste 3/4 cup tomatoes, chopped 1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 cup frozen green peas (matar) 1 tablespoon lemon juice 1 teaspoon garam masala Pinch dried red chile peppers (optional) 2 tablespoons chopped fresh coriander Cucumber Raita (prepare ahead): 1/3 cup finely shredded or finely diced English cucumber (unpeeled) 3/4 cup The Greek Gods® Plain Yogurt 2 tablespoons chopped fresh mint 2 tablespoons finely diced red onion (optional) 1/4 teaspoon ground cumin Pinch paprika or chili powder Directions : * Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired. * Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile; cook for 1 minute, stirring often. * Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes. * Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.

Aloo Gobi Ingredients : 3 tablespoons vegetable oil, divided 1/2 teaspoon cumin seed 1 small onion, quartered then sliced 2 serrano chile peppers, minced 1 teaspoon ginger paste 2 teaspoons ground coriander 1/4 teaspoon paprika 1/2 teaspoon turmeric powder 1/2 teaspoon cayenne pepper 1/2 teaspoon garam masala 2 medium baking potatoes, peeled and cut into 1 inch pieces 1 teaspoon salt 1/2 head cauliflower, cut into florets 2 teaspoons lemon juice Directions : * Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger, fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant. * Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid

Indian Omelet Ingredients : 6 large eggs 3/4 cup minced red onion (about 1/2 medium onion) 1 small serrano chile, seeded and minced Small handful fresh cilantro, minced (about 2 tablespoons), plus extra leaves for garnish 3/4 teaspoon ground turmeric 3/4 teaspoon paprika Kosher salt and freshly ground black pepper 2 tablespoons vegetable, canola or grapeseed oil Small handful coarsely crushed potato chips (about 1/4 cup; optional) Directions : * In a large bowl, beat the eggs until slightly frothy. (If you are not in a hurry, you can go the extra mile: Separate the eggs and beat the egg yolks in one bowl, the egg whites in another, until very frothy. Gently fold the yolks into the whites. This will make a much lighter omelet!) * Carefully stir in the onion, chile, cilantro, turmeric and paprika and add couple of generous pinches of salt and a few grinds of pepper. * Heat the oil in a medium (10 to 12 inch) non-stick skillet over medium-high heat. Keep a heatproof spoonula (a curved, spoonlike spatula) at the ready. When the oil starts to shimmer, pour in the egg mixture. * Using your spoonula, stir the egg mixture in small circular motions to distribute the onions, chile and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Sprinkle the potato chips (if using) evenly over the top. * Reduce the heat to medium, cover the pan, and cook for 1 to 2 minutes. Meanwhile, grab a plate that's as big as your pan. * Check your omelet. It's all right if it's not fully cooked, but it shouldn't be super-runny. If it is, cover the pan and cook for 1 minute more. Slide the omelet, cooked side down, onto the plate. Then, holding the plate from underneath, place your pan over the plate and flip the omelet back into the pan. The omelet should land with its uncooked side down. Cook, uncovered, for another minute. * Slide the omelet onto a serving plate, cut it into 4 wedges and serve with fresh cilantro leaves on top!

Curry Lamb Skewers with Mint-Grilled Nectarine Chutney with Pita Ingredients : Grilled Nectarine-Mint Chutney: 4 nectarines, halved and pitted Canola oil Salt and freshly ground black pepper 1 small red onion, halved and thinly sliced 1 serrano chile, finely diced 1 clove garlic, finely chopped 1 (1-inch) piece fresh ginger, grated 1 teaspoon whole mustard seeds 1/2 cup white wine vinegar 1/4 cup brown sugar 1/4 cup golden raisins 3 tablespoons unsweetened coconut 3 tablespoons finely chopped fresh mint leaves Skewered Lamb Curry with Grilled Pita: 1/4 cup coriander seeds 2 tablespoons cumin seeds 2 teaspoons brown mustard seeds 1 teaspoon whole black peppercorns 2 teaspoons ancho chili powder 2 teaspoons turmeric 3 cloves garlic, finely chopped 1 -inch piece fresh ginger, finely grated 1/4 cup canola oil 1/4 cup white wine vinegar 1 1/2 pounds boneless lamb shoulder, cut into 1-inch dice 6 -inch wooden skewers, soaked in cold water for 20 minutes Kosher salt Olive oil, for drizzling 4 pita breads, with pockets

Egg and Potato Curry Ingredients : 3 tablespoons vegetable oil, divided 2 onions, peeled and quartered 3 tomatoes, quartered 2 small green chile peppers 2 teaspoons garlic paste 2 teaspoons ginger paste 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon garam masala 1/2 teaspoon ground turmeric 1/2 teaspoon cayenne pepper, or to taste salt to taste 2 cups water 1 large potato - cooked, peeled, and cut into 1-inch cubes 6 hard-cooked eggs, quartered 2 tablespoons chopped fresh cilantro Directions : * Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more. * Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste. * Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes. * Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

Indian Chicken Wrap Ingredients : 1 1 -inch piece ginger, peeled 1 serrano chile pepper, halved, seeded and roughly chopped 1/2 small onion, roughly chopped 1/2 teaspoon ground cumin Kosher salt 1/2 cup low-fat plain yogurt 2 teaspoons fresh lime juice 1/3 cup chopped fresh cilantro 1 tablespoon vegetable oil 2 cups shredded rotisserie chicken, skin removed 2 medium carrots, shredded 4 pieces naan bread or pocketless pita, warmed Potato chips, for serving (optional) Directions : * Combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick paste. (Or finely chop and mash with the flat side of a knife.) Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use. *Heat the vegetable oil in a large skillet over medium-high heat. Add the ginger-chile paste and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes. Stir in the chicken, carrots, 1/4 teaspoon salt and 1/2 cup water and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with salt. *Spoon one-quarter of the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up. Serve with chips.

Bengaladumpa Vepudu (Potato Stir-Fry) Ingredients : 1/4 cup cooking oil 4 dried red chile peppers 1 tablespoon cumin seeds 2 teaspoons skinned split black lentils (urad dal) 1/2 teaspoon mustard seeds 1 sprig fresh curry leaves 1 pound potatoes, peeled and cubed salt to taste 1/2 teaspoon ground red pepper 1/2 teaspoon ground cumin Directions * Heat the oil in a large skillet. Fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. Add the curry leaves and continue cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir until the potatoes are tender, about 20 minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.

Seitan Makhani (Vegan-Style Indian Butter Chicken) Ingredients : 1 tablespoon peanut oil 1 shallot, finely chopped 1/4 cup onion, chopped 2 tablespoons vegan margarine 2 teaspoons lemon juice 1 teaspoon ground ginger 2 cloves garlic, minced 2 teaspoons garam masala 2 teaspoons curry powder 1 teaspoon chili powder 2 teaspoons ground cumin 1 bay leaf 1 cup tomato puree 1 cup soy milk 1/4 cup plain vegan yogurt 1/4 teaspoon cayenne pepper, or to taste 1 pinch salt and black pepper to taste 1 1/2 teaspoons peanut oil 1 (16 ounce) package chicken-style seitan, cut into strips or cubes 2 teaspoons garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup cold water Directions : * Heat 1 tablespoon peanut oil in a saucepan over medium heat. Stir in the shallot and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the margarine, lemon juice, ginger, garlic, garam masala, curry powder, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Stir in the tomato puree and cook for 2 minutes more. * Reduce the heat to low, and mix in the soy milk and soy yogurt. Simmer for 10 minutes, stirring frequently. Season to taste with cayenne, salt, and black pepper; remove from heat and set aside. * Mix the cornstarch and cold water. Return the saucepan to the stove over medium-high heat. Stir the cornstarch mixture into the sauce. Bring to a boil; reduce the heat and simmer until the sauce has thickened, about 5 to 10 minutes.

Indian Carrot Salad Ingredients : 1 1/4 pounds good-quality coarsely ground lamb 2 teaspoons garam masala Sea salt 1 pound carrots (mixed colors if possible), peeled 1 tablespoon sesame seeds A small bunch fresh cilantro, leaves picked A small bunch fresh mint, leaves picked For the dressing: 1 teaspoon cumin seeds 3 shallots or 1 small red onion, peeled 1 lemon, zested and juiced 1 heaped teaspoon freshly grated ginger Extra-virgin olive oil For serving: Naan bread Yogurt Lemon halves Directions : * This is a beautiful fresh Indian-style salad with a zingy crispness that goes wonderfully with spicy lamb. The dressed carrots can be served on their own with some added apple or celery for extra sweetness and crunch. * Heat a large frying pan and fry your ground lamb until all the fat comes out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is lovely and crispy. Shave the carrots into long thin strips with a peeler or a mandoline slicer and set them aside. * Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds - they will start to smell nutty and gorgeous. You're not trying to cook the seeds here, you're just waking their flavors up a bit. Put them into a pestle and mortar and grind them up. Put the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate. * Slice your peeled shallots or onion wafer thin. As with all salads that contain onion, you don't want to be coming across great big chunks! If you don't feel confident about your knife skills, use the coarse side of a box grater instead. This will almost mush your onions to a puree, but at least you won't come across any big bits. * To make your dressing, put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin and a pinch of salt. Whisk everything together with about 5 tablespoons of extra- virgin olive oil. Pour the dressing over the carrots, add the cilantro and mint leaves, and mix it all together using your fingers. It's important that you have a little taste to check whether the dressing needs more lemon juice, oil or seasoning. * Divide the crispy lamb between 4 plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Served with naan bread, some yogurt and lemon halves, this makes a great snack!

Kheema: Indian Ground Beef with Peas Ingredients : 3 tablespoons canola oil 1 medium onion, finely diced 4 cloves garlic, minced 1 (1-inch thumb) fresh ginger, peeled and minced 2 teaspoons ground coriander 1 teaspoon paprika 1/2 teaspoon store-bought or homemade garam masala, recipe follows 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, optional 1 pound ground beef 2 medium tomatoes, chopped Kosher salt and freshly ground black pepper 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed 2 teaspoons malt vinegar or apple cider vinegar 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish 4 chapatis or pitas, warmed Directions : * In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, garam masala, cumin and cayenne, if using and cook for 1 minute. * Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered. * Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread. - Aarti's Hot (not heavy!) Homemade Garam Masala: * Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight. Yield: about 1/2 cup.

Curried Chicken and Brown Rice Casserole Ingredients : 1 cup water 1 (8 ounce) can stewed tomatoes 3/4 cup quick-cooking brown rice 1/2 cup raisins 1 tablespoon lemon juice 3 teaspoons curry powder 1 cube chicken bouillon 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 cloves garlic, minced 1 bay leaf (optional) 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch pieces Directions : * Preheat oven to 350 degrees F (175 degrees C) * In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish * Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear