Indian Food Week: Part 3, Finale

Last night's performance of THE MAGIC FLUTE was a success (though a rather long evening for the audience-Prof. Hubs is a truly dedicated fan to stay through the whole thing-the show finished around 11:20!) I am looking forward to the freedom I experience in a few days time when the score of the opera finally winds its way out of my brain-I literally have it running through my mind at ALL HOURS. It could be worse. Thankfully it's Mozart as opposed to Gilbert & Sullivan, but it would still be nice to have some peace in that mind of mine.

Today I round out this week of Indian Food posts with a wonderful recipe for Chai Spiced Rice Pudding (Kheer) very loosely based on a recipe by Alton Brown. It's a great way to rid yourself of extra cooked rice (especially fragrant basmati) and a delicious finish to an Indian (or any) feast. It's also easily customizable to suit your diet-dairy free? OK! Just use soy or all coconut milk and it's vegan and it is also naturally gluten free as written.

MASALA CHAI RICE PUDDING

1 cup cooked rice (I like basmati)

1 cup milk of your choice (I used 2%)

1/2 cup half-half (you could instead use cream, milk, soy...whatever!)

3/4 cup light coconut milk (or regular...as you like)

up to 1/4 cup of sugar (I used about half that...I don't like it too sweet)

1/2 tsp ground cardamom (this is expensive, I know...but it is SO. SO. GOOD.)

1/4 tsp ground cinnamon

pinch of ground clove

1/4 tsp ginger

pinch of black pepper

In a large saucepan, combine milk and rice. Heat until just boiling, then lower heat and add simmer until the mixture begins to thicken slightly (about 7 minutes on my stove.)

Add the cream, coconut milk, sugar and spices and cook until the mixture starts to thicken again, about 10 minutes stirring occasionally with a wisk. When mixture begins to thicken remove from heat and allow to cool to room temperature. Serve at room temp. or cooled.

Feel free to add garnishes like raisins, pistachios, cinnamon, etc.

Enjoy!

(Note: Indian rice pudding is a bit soupier than the American variety.)

Indian Food Week: Part 2

This week I have been deep in rehearsals for THE MAGIC FLUTE here in Midwestia. I have to admit I'm pleasantly surprised at the level of talent they have gathered to be in this production; there are some accomplished and wonderful singers here.

In this second installment of INDIAN FOOD WEEK I present to you an authentic recipe for the delicious vegetarian dish, Saag Paneer (cheese with spinach.) You can purchase paneer in the cheese section of some groceries but if you live in Midwestia or are just feeling crafty you can make your own paneer very quickly and easily by clicking here. It's crazy how easy it is.

This recipe for Saag Paneer was part of a wedding shower gift from a dear friend of mine (who's family happens to be Indian)-and it's sooooo good.

SAAG PANEER FROM PRITI'S MOM

1 onion

6 cloves garlic

1 oz. fresh ginger

1 lb. frozen spinach, thawed

1 cup plain yogurt

4 oz. buttermilk

2 tsp red chili powder (start with less if you don't like hot & spicy)

2 tsp garam masala (start with less if you don't like hot & spicy)

1 cup half and half

6 oz. paneer

salt to taste

Chop the onion, garlic and ginger and grind them into a paste. In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for 20 minutes. Mash the ingredients with a potato masher (or blend in a blender if you like it finer and smoother.) Add the half-half. Simmer until the mixture has a creamy consistency, 10 - 15 minutes. Add the cheese, simmer 5 minutes. Season with salt. Makes 4 to 6 servings.

Indian Food Week: Part 1

I have mentioned before that Midwestia has a severe lack of ethnic eateries. I have also mentioned that this has forced me to become more adventurous in the kitchen, putting together my favorite ethnic take-out and restaurant dishes at home. Until now this mostly consisted of my favorite Korean Recipes, Japanese dishes, Russian dishes, Mexican dishes, and Spanish dishes. Until now. Now I have finally, this weekend, conquered a fear of mine: Indian Food. Let me clarify-I was never afraid of eating Indian Food. I love Indian Food. I adore it. I would eat it several times a week were there a viable restaurant option in town. But cook it myself? Every time I even read a recipe for an Indian dish I got woozy somewhere between cardamon pods, ginger, garlic, and onion paste and heavy cream. There are so many ingredients in some of these recipes!

But that's changed now. Now I have triumphed over my fears and appear before you (figuratively) a home cook who makes a Chicken Tikka Masala that would rival your favorite take-out joint. A housewife who has made saag paneer (Indian Cheese and Spinach) from scratch (that paneer itself is so easy to make it's scary) and lived to tell the tale. So, internet friends, this week's recipes are dedicated to my adventures. First I give you everyone's favorite entry into Indian cuisine; Chicken Tikka Masala. Next, Saag Paneer, and finally a delicious way to use up all of your leftover basmati rice in a Masala Chai-spiced rice pudding! And it's so much HEALTHIER to cook it at home-I control the amount of cream in the dish, etc. I love that.

Note: This recipe takes a bit of time to put together the first time, so I recommend doing it on a day when you are home doing other things. I've tried shortcut recipes for this dish, but they just lacked real flavor and authenticity. I think you need about 90 minutes to make this, but most of those minutes are not active cooking time. The results are worth it!

CHICKEN TIKKA MASALA

(Thank you to my dear friend Erica's Brother-in-law, Rich, for this recipe. It is AMAZING)

Marinade

1/2 tsp cumin powder

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1 tsp salt

Up to 2 lbs. chicken breast (I used 1.25 lbs, but it was so good I wish I used the whole 2!)

((if you want to make this vegetarian, you can use tofu or paneer instead)

1 cup plain yogurt (lowfat is ok)

1 TBSP fresh ginger, minced

2 medium cloves of garlic, minced

Sauce

3 Tbsp. canola oil

1 onion, sliced into half-moons

2 medium cloves of garlic, minced

2 tsp fresh ginger, minced

1 TBSP tomato paste

1 TBSP Garam Masala powder

1 28 oz. can crushed tomato

2 tsp sugar

2/3 cup light cream/half-half/heavy cream (I used half and half but then decided to add a drop of real, heavy cream, too.)

1/4 cup chopped fresh cilantro, plus more for garnish

DIRECTIONS

Blend first 4 ingredients of the marinade and use to coat chicken. Place in refrigerator for 20 minutes. After the 20 minutes, mix yogurt, garlic, and ginger into the bowl with the chicken and mix well. Place back in the fridge for another 3o minutes. While the chicken is marinating, make sauce: Sautée onion in oil until golden. Add the ginger and garlic and stir fry for 1 minute. Then add garam masala, tomato paste, crushed tomatoes, cilantro, sugar, and salt, and bring to a simmer for 15-20 minutes. While sauce is simmering and once the marinating time is up broil chicken on high for 9 minutes per side. Remove from oven and when cool enough cut into 1''x1'' bites. Stir cream into sauce and add chicken. Serve with chopped cilantro garnish over white basmati rice.

closeup of deliciousness from our friends at Arielle Doneson Photography- www.AriellePhoto.com