Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Apr 2015 17:13:04 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Juicy, Savory, Grilled Kebabs http://steamykitchen.com/38272-grilled-kebab-recipe.html http://steamykitchen.com/38272-grilled-kebab-recipe.html#comments Fri, 07 Nov 2014 12:24:05 +0000 http://steamykitchen.com/?p=38272 Grilled Kebabs Recipe You’ll learn: The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs Less than 30 minutes, Costs $12 for four servings Use any type of meat – beef, pork, lamb, bison, turkey, chicken 5-minute Minty Cucumber Raita I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little ...

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Grilled Kebabs Recipe

Grilled Kebabs Recipe

You’ll learn:

  • The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs
  • Less than 30 minutes, Costs $12 for four servings
  • Use any type of meat – beef, pork, lamb, bison, turkey, chicken
  • 5-minute Minty Cucumber Raita

I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little intimidating. Many of my favorite Indian dishes include a long list of seven or eight different spices!

That’s why the Indian inspired recipes on Steamy Kitchen usually use a pre-made spice mix, like Garam Masala, which adds a beautiful, warm, Indian flavor to the dish. If I want real Indian food, I head out to my local “Tandoori Restaurant” to load up on the lunch buffet.

Other Indian-Inspired Recipes

Green Beans with Garam Masala & Toasted Hazelnuts
Indian Chickpea Dal with Coconut Broth
Ketchup from Scratch: Indian Spiced Ketchup Chutney
Indian Cabbage with Crispy, Crunchy Chickpeas
Indian Fish Coconut Curry

It’s a shame that up until now, I lumped all my Indian-inspired recipes into, “Hey, just throw in some GM!” Because Indian food has so much complexity in flavors, I’ve been missing out on this at home.

What’s my solution? Well, most Indian families have a spice box that holds fresh several different kinds of the most-used spices, and I found one that I really love.

Come take a look:

how-to-make-kebab-recipe-video-3201

This is the Kitchen Curry Master. A sealed tin set with spice packs that are refillable! I’d like to introduce you to the beautiful woman who created this product.

kebab-recipe This is Neena and her Mom. Look at those happy smiles! Here’s a little note from Neena:Hello Steamy Kitchen readers!

I’ve had a love for cooking from such a young age, stemming from the kitchen of my parents Indian restaurant in London. I put the Kitchen Master recipe book and spice collection together to help introduce more people to the simple and joyful world of authentic Indian home cooking. I hope you enjoy it!
-Neena

I decided to make a Juicy, Savory, Spice-tastic, Meaty Grilled Kebabs, using one of Neena’s recipes. You don’t need her Kitchen Curry Master – just cumin, coriander, garam masala and chili pepper.

And seriously, if you don’t have cumin or coriander – uh, hey, do what I used to do and BAM it up with just the GM (garam masala.)

The Secret Ingredient!

The secret ingredient to making these kebabs always delicious, nearly foolproof is sweet onion. Specifically, grated sweet onion. Grating a small sweet onion gives the kebabs so much wonderful flavor and keep the meat very moist. Don’t worry about any strong onion flavor – when you GRATE the onion, it breaks the onion’s cellular walls, releasing all of its stinging, spicy gas.

What’s left is a more mellow, liquid-like onion that’s tame in flavor. This is what keeps the kebabs juicy. Also, since the kebabs are made of GROUND meat, the grated onion just melts and incorporates wonderfully in the mixture. If you use chopped or minced onion, you won’t get the same effect.

If you’re worried about the onion’s gasses stinging your eyes, put on your favorite pair of sunglasses. Or a tip from Martha Stewart – place a burning candle right next to your cutting board.

secret ingredient grilled onion

Give it a try. Use the large holes of a box grater and grate an onion. This is also my secret ingredient to meatballs and meatloaf as well!

My favorite grater? The Wonder Grater set made in the USA by Jacob Bromwell, who has been making these Wonder Graters since 1930.

How to Make Grilled Kebabs Recipe Video

Here’s a superhero tip for you – add a big handful of chopped kale (leaves only, no stem) or chopped frozen spinach (defrost, squeeze & discard all water out) to add a little something extra to the Kebabs.

If you’re cooking for kids, omit the chili powder, or just add a pinch. Serve these Kebabs with a cool cucumber raita, which is really simple to make – plain yogurt + minced fresh mint + diced cucumber.

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Juicy, Savory, Grilled Kebabs

Servings: 4 Prep Time: 20 minutes Cook Time: 10 minutes
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Soak the wooden skewers in water for 30 minutes. If you are using Kitchen Curry Master, one of the spices is a mix of coriander and cumin. Just use 1.5 tablespoons of the mix instead of separating it out in the recipe.

Neena suggests making the mix and letting it marinate in the refrigerator up to overnight. I've made these kebabs without marinating - and they are just as delicious! Neena's original recipes includes 1/4 teaspoon baking soda, however I did not include that in my version. You are welcome to add the baking soda, Neena says that it helps keep the meat tender.

A bonus - add a bunch of chopped kale or spinach to the kebab mix!

Ingredients:

FOR THE KEBABS
1 medium onion, peeled
1 1/2 pounds ground pork, beef or lamb (or any combination)
2 cloves garlic, finely minced
2 teaspoons salt
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon chili powder (optional)
16 long wooden skewers, soaked in water


FOR THE RAITA
2 cups plain yogurt
1 cucumber, very small diced
1 teaspoon minced fresh mint

Directions:

Preheat the grill or preheat the oven by turning your broiler on high.

To make the Raita - combine the ingredients in a bowl.

To make the Kebabs, using the large holes of a box grater, grate the onion. In a large bowl, combine all of the ingredients and mix well with your hands.

Divide the meat into 8 equal sized balls and shape the ball around 2 bamboo skewers. (Using 2 bamboo skewers will make handling the kebabs and the grilling easier.)

Shape the meat along the stick to form the kebab, which should be approximately 1-inch (2.5 cm) in diameter.

Grill instructions: Grill over medium-high heat for a total of 6-7 minutes, turning the kebabs occasionally to cook all sides.

Broiler instructions: Broil under high heat for 10-12 minutes, turning the kebabs over once halfway during cooking.

Kitchen Curry Master and Giveaway

How to make juicy kebabs recipeGuess what? I’m giving a set away! Head over to the giveaway page to throw your name in.

The Kitchen Curry Master comes with a really good quality metal tin with rubber seal that’s designed to lock in all of the freshness, flavor and aroma of the spices. Each spice pack is refillable, for just a few dollars. It also comes with a cookbook that incluees 25 different recipes from Neena’s family. For less than $60, this makes a perfect gift for the holidays or a wedding present.

Buy Kitchen Curry Master from Neena’s website.

Don’t forget – I’m giving a Kitchen Curry Master away!

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Indian Chickpea Dal with Coconut Broth http://steamykitchen.com/34664-indian-chickpea-dal-with-coconut-recipe-video.html http://steamykitchen.com/34664-indian-chickpea-dal-with-coconut-recipe-video.html#comments Tue, 24 Jun 2014 14:22:10 +0000 http://www.steamykitchen.com/?p=34664 How to cook 15 Minute vegetarian and gluten-free Indian Chickpea Dal (garbanzo bean) with Basmati Rice. From Silk Road Vegetarian Cookbook. Recipe + Video

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When we first moved to Florida, we weathered through big hurricanes like Charley, Andrew, Wilma, Jeanne…I can’t even remember all of their names! At the start of every hurricane season, (right now) I take inventory proceed to stockpile on food, water, cash, batteries and gas for the generator. As a foodie, I mentally prepare a list of “gourmet” recipes that I can prepare if and when disaster strikes. I know, it’s stupid and silly, but we’ve been through 3 days without electricity (Hurricane Charley) and it’s not fun. Might as well make the best of the situation and eat well.

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It’s been about 8 years since we’ve experienced a big one – I keep saying that, “we’re long overdue.” But each of the 8 years past, each time the season passes without a hurricane, we have to deal with the glut of canned foods and dry goods in the pantry.

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This one is a perfect recipe that I’ll keep in the “storm gourmet” file – nearly every ingredient is found in the pantry or will keep well (garlic and onion). It’s an Indian dish from the cookbook, Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook by Dahlia Abraham-Klein. The Silk Road is a network of trade routes spanning between China, Tibet, Persian Empire and Mediterranean countries. Silk and spices were the most popular trading commodities.

Silk Road Vegetarian cookbook will take you on a journey along that route, highlighting Dahlia’s family stories (she traces her family’s roots back to the Babylonian Exile of the Jewish people in sixth century BCE), and food traditions in Central Asia. silk road vegetarian dahlia

A quote from Dr. Jean M. Layton sums the book up best, “Imagine a vegetarian and gluten-free excursion along the Silk Road that is drdolent with spices and scented with roses, oranges, and herbs. Silk Road Vegetarian will bring you along on a journey through Asia, Africa, Europe and India – with a bit of Latin influence as well.”

A sample of recipes from the book: Lentil Tomato Soup Mushroom Wild Rice Persian Green Frittata Afghan Cauliflowre Curry Bukharian Tomato Salad Hamentashen Cookies Indian Spiced Coconut Cardamom Tapioca Sweet Potato & Lentil Soup and…Chickpea Dal with Coconut Broth.

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I’ve modified Dahlia’s original recipe to use canned chickpeas (garbanzo) instead of dried to cut down on the soaking/cooking time. Dahlia approved of my using a Garam Masala spice blend instead of the separate 11 spices in the original recipe (see very end of post for the list of the spices in original recipe). Chickpea Dal with Coconut Broth and Basmati Rice ‘s a wonderfully fragrant, 15 minute, “storm gourmet” recipe that you’ll love. The dal is nutty, creamy, and beautifully spiced. Pair with basmati rice.

 

Indian Chickpea Dal with Coconut Broth Recipe Video

 

LINKS TO PRODUCTS IN VIDEO

– Full Recipe: http://www.steamykitchen.com/183

– Microwave Pressure Cooker http://amzn.to/1iBMhfi

– Cheaper Microwave Rice Cooker http://amzn.to/1nZVRI9

– Full Circle Composter http://amzn.to/Vae6kD

– Nextrend Garlic Twister http://amzn.to/1lNQD3A

 

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Indian Chickpea Dal with Coconut Broth and Basmati Rice Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
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Adapted from Silk Road Vegetarian by Dahlia Abraham-Klein

If you do not have fresh tomatoes, use 1 can of chopped tomatoes, drained.
Substitute any rice of your choice for the basmati rice - however cooking times for wild rice or brown rice will be different. I have a recipe for cooking brown rice in the microwave - just search on Steamy Kitchen for the recipe.

Microwave-safe vessels for cooking rice can be found in any kitchen shop or Amazon. They are worth the ~$20! I also have a post on Steamy Kitchen on cooking regular rice in the microwave - lots of tips and links to products.

Ingredients:

1 cup dried basmati rice
1 medium onion
3 cloves garlic
2 medium tomatoes
15-ounce can chickpeas (garbanzo beans)
1 tablespoon cooking oil
1 tablespoon garam masala
1 teaspoon kosher salt
8 ounces coconut milk1 sprig parsley

Directions:

Cook the rice:
pour the 1 cup of rice and 2 cups of cold water into a 2-quart microwave-safe dish. Cover. Microwave high for 12 minutes. Let rest for 3 minutes.

Prep the ingredients While the rice is cooking:
-chop onion
-mince garlic
-chop tomatoes
-canned chickpeas- drain, rinse and drain again

-chop parsley (leaves only)

Cook:
1. Heat a large saute pan with the cooking oil over medium-high heat. When hot, add in the onions and saute for 2-3 minutes until translucent and soft. Add in the garlic and saute for 30 seconds until fragrant. Add in the garam masala and cook an additional 30 seconds.

2. Add in the chopped tomatoes, drained chickpeas, salt and the coconut milk. Stir well, and simmer, covered, for 10 minutes, or until thick and creamy. Top with parsley. Serve with basmati rice.

 

 

*The original recipe from the Silk Road Vegetarian Cookbook includes these spices (use in place of garam masala)  1 teaspoon of each: mustard seeds, cumin seeds, ground cardamom, ground coriander, ground cinnamon, ground cumin, paprika, ground turmeric 1/2 teaspoon of each: chili powder, grated nutmeg 1 thread saffron Instead of sauteing the spice blend for only 30 seconds, Dahlia recommends letting all of the spices simmer for 10 minutes (along with the onion and garlic).

 

PIN THIS RECIPE!

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Indian Spiced Black Bean & Tofu Burgers http://steamykitchen.com/28772-indian-spiced-black-bean-and-tofu-burgers-recipe-video.html http://steamykitchen.com/28772-indian-spiced-black-bean-and-tofu-burgers-recipe-video.html#comments Fri, 18 Oct 2013 15:15:19 +0000 http://www.steamykitchen.com/?p=28772 Hi! Here’s another way to incorporate more tofu in your life! I create delicious tofu recipes for Mori-Nu Tofu, made right here in the USA. Enjoy! Jaden Y’all know I’m a true omnivore, given a choice between a vegetarian taco and a pulled pork taco, you know which one I’d choose. The closest I had ever gotten to a vegetarian burger ...

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Indian Spiced Black Bean and Tofu Burgers

Hi! Here’s another way to incorporate more tofu in your life! I create delicious tofu recipes for Mori-Nu Tofu, made right here in the USA. Enjoy! Jaden

Y’all know I’m a true omnivore, given a choice between a vegetarian taco and a pulled pork taco, you know which one I’d choose. The closest I had ever gotten to a vegetarian burger was once I was accidentally given a Gardenburger at a restaurant instead of my order of a fancy $18 grass-fed, local, organic, massaged and manicured burger (the Gardenburger was for the other table).

Indian Spiced Black Bean and Tofu Burgers

But when you go to a mostly vegan/vegetarian cafe like Simon’s Cafe in Sarasota, Florida, the burger of the day is a lentil burger. It came highly recommended from the waitress when I asked, “What do you recommend??”

Indian Spiced Black Bean and Tofu Burgers

I love hearing what the waiters and waitresses recommend – but then I sort of feel obligated to order what they recommend. I guess I feel rude for asking them to take their time to rattle off their menu favorites and then totally disregard what they just said!

 

Indian Spiced Black Bean and Tofu Burgers

The burger was nothing like I had imagined (While waiting for my meal, I was dreadfully thinking that the lentil burger would be dry, chalky, lentil-y, NOT MEAT….and then pissed off at myself for ordering it…..then pissed off that the waitress had recommended it.)

Indian Spiced Black Bean and Tofu Burgers

All that huffing and puffing was totally unnecessary, and energy wasted. The vegetarian burger turned out to be everything that a meat burger WAS NOT…and in the most delicious way. It was seasoned generously with a blend of inviting, warm Indian spices and made of finely minced bell peppers, mushrooms, lentils, oats and other grains. The goat cheese was a perfect match – creamy yet assertive (a little goes a long ways) with a tangy punch.

Indian Spiced Black Bean and Tofu Burgers

At the Steamy Kitchen kitchens, we’ve been testing different variations of bean burgers and came up with one that is just as fabulous as Simon’s – and maybe just slightly even better since these are very simple to make and really a 3-step recipe!

Throw vegetables and canned black beans in food processor. Mix in silken tofu (acts like a healthy, low-calorie, protein rice binder) and panko bread crumbs. If you have any leftover grains (rice, quinoa, wild rice, couscous) you can add that too. Form into patties and fry both sides. Of course, I couldn’t leave out the goat cheese!

Indian Spiced Black Bean and Tofu Burgers

Indian Spiced Black Bean & Tofu Burgers Recipe Video

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Indian Spiced Black Bean and Tofu Burgers

Servings: 6 (makes 6 burgers) Prep Time: 5 minutes Cook Time: 10 minutes
tofu blackbean sliders featured-0052

This recipe is also great for using leftover rice, brown rice wild rice, couscous, farro or quinoa. You can substitute up to 1/2 cup of bread crumbs with any of these items. So, if you have 1/2 cup leftover rice, you can use that + 1/2 cup panko bread crumbs. In the video and photos, I used 1/2 cup quinoa + 1/2 cup panko bread crumbs. You can make Black Bean and Tofu Sliders instead - just make 12 small patties and use slider buns.

Ingredients:

1/4 red onion
1 bell pepper, cored
6 ounces fresh mushroom of your choice
One 16-ounce can black beans, rinsed and drained
2 teaspoons garam masala seasoning
1/2 teaspoon kosher or sea salt
6 ounces soft silken tofu (I prefer Mori-nu brand)
1 cup panko bread crumbs
2 teaspoons cooking oil
12 burger buns
mayonnaise (or soy mayonnaise)
2 cups fresh arugula
6 ounces goat cheese (or soy cheese)

Directions:

Roughly chop the onion and bell pepper (it makes it easier for the food processor). In a food processor, add the first 6 ingredients. Pulse until the mixture becomes finely minced.

Drain the tofu and pat dry. With a large spoon, mix the tofu and the panko bread crumbs into the patty mixture. You can taste the mixture and add additional garam masala seasoning or salt, if needed. Refrigerate the patty mixture for at least 20 minutes (or up to overnight). The mixture should be moist, but just firm enough to hold a patty shape - if it is too wet, mix in 1/4 additional bread crumbs. Shape the mixture into 6-8 patties.

When ready to cook, heat a frying pan over medium heat and swirl in the cooking oil. When hot, carefully add as many patties that can fit without touching. Fry each side until it is golden brown, about 2-3 minutes per side. Assemble the patties onto each bun with mayonnaise, arugula and cheese.

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Ketchup from Scratch: Indian Spiced Ketchup Chutney http://steamykitchen.com/17682-ketchup-chutney-recipe.html http://steamykitchen.com/17682-ketchup-chutney-recipe.html#comments Sat, 13 Aug 2011 06:36:13 +0000 http://steamykitchen.com/?p=17682 A step-by-step recipe for Indian spiced ketchup chutney from Food Network Star Aarti Sequeira.

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 I want you to meet a friend of mine, Aarti — though you’ve probably have seen her mesmerizingly happy smile on the Food Network already as she was the winner of The Next Food Network Star last year!

Aarti and I used to create cooking videos together with Good Bite (remember this Miso Soup?!) That was about 2 years ago, before Food Network discovered her and I’m so proud to announce that today, Aarti launches her brand new show, Aarti Party!

We’re sharing one of her recipes from Sunday’s show, Ketchup Chutney from scratch, a perfect compliment to your cheese plate or to slather on your burger. Make your own ketchup!? Absolutely! It’s a chunky, warmly spiced version of our All-American favorite condiment.

Here’s what Aarti emailed me when she suggested we try this recipe, “Alright, so I was thinking that a good recipe to share might be my “Ketchup Chutney”.  It’s a classic example of what I’m trying to do — introduce people to Indian flavours through the foods they recognise and love.  Ketchup, a condiment found in nearly every American fridge, is actually a chutney… which most people think of as an Indian invention.  Cool, huh?  So I make mine from scratch, which takes about 20 minutes, and it doesn’t have any stinky preservatives or high fructose corn syrup in it.  Plus, it’s got some gusto… packed with brawny Indian flavours like mustard seeds, cumin seeds, garlic and ginger (of course), garam masala and a little turmeric.”

Enjoy not only the recipe but a little Q&A with Aarti! Big thanks to Adam and Joanne for cooking the amazing recipe! ~Jaden

***

Tell us a little bit about life before Food Network Star, how has life changed since?

Well, before Food Network Star, my husband and I were scraping by on his unemployment checks (thank Goodness for those, or else I’m not sure what would have happened).  While that was really hard, what was harder was not knowing what I wanted to do with my life – my husband has always known that he wanted to be an actor, since he was 4 years old, and he’s great at it… but I didn’t feel like I had a clear talent, something that I felt really unquestionably passionate about.  Winning Food Network Star, heck COMPETING on FNS uncovered this passion that I never knew existed, or perhaps knew was there but never felt like I had anything to offer in that arena (cooking show host).  It is such a gift.  I wake up every morning thanking God for this new career.  I have received emails from people who either watched the competition or my cooking show now, that I would like to print out and frame – I never dreamed that I’d be able to touch people’s lives in this way.  It’s really breathtaking.

Where does your love of cooking come from, how about your love of teaching us about it?

I think we all ache for connection to each other… real, lasting connections that touch from the inside out.  Food is one way to do that.  I have NEVER been one of those eat to live types of people.  I live to eat.  And I live to eat with people, break bread with them – something magical happens when you do that.  You’re kind of bonded forever.  Whether it’s a first date, a special birthday, a comforting plate of food shared by two people in mourning… I just love that.  I think that’s where my love of cooking comes from.  That, and a really healthy appetite, that started from before birth – I was 10lbs when I was born!!

What is a day like in the life of a Food Network Star? How long will an episode take to shoot?

I spend a couple of months coming up with show themes and recipes, testing them and re-testing them.  When it’s time to shoot, we shoot 13 episodes in about 10 days – 1.5 episodes a day, with an extra few days to shoot the party scenes featuring my real friends and family.  I start at about 7am, with two hours in hair and makeup (yup, I need that much work!), then we start shooting at about 9am, and we go until about 730pm.  The shoot days are exhausting (I had no idea how much energy you need to be “perform”) but invigorating.  I love the production team that makes my show – they are fonts of knowledge and talent, and I can feel the cogs in my head turning just a bit faster when I’m around them.

How do you come up with recipes for Aarti Party?

Well, I eat a lot.  Ha!  But seriously, what joy to know that whenever I eat out, it’s for inspiration!  LA has some of the freshest and most creative food around.  I love finding new flavour combinations that I never knew worked together.  Then there’s old family favourites I can’t wait to share.  And, I take requests!  I often ask people on my Facebook fan page what they’d like to learn to make.  My fans (um, it’s still so crazy that I can say that!) are awesome.

What is your favorite comfort food or indulgence?

Ice cream, ice cream, ice cream.  One of the first presents that we bought for ourselves after I won was an ice cream maker, so that I could make ice cream whenever I wanted.  I am slowly working my way through David Lebovitz’s The Perfect Scoop.  I wasn’t allowed a lot of dessert growing up, because I was such a portly child, and so the thrill of eating a big bowl of ice cream hasn’t gotten old yet.  HA!

What is in your fridge right now?

We’re moving house right now so it’s mostly condiments: fig butter, sriracha, homemade apple-ginger chutney, some carrots, turnips and beets that I pickled, aged gouda, leftover chicken curry with apricots that I’m perfecting, a bottle of green Kombucha and some gluten-free beer.  I’m all over the place!

Aarti’s Burger Station Epsidoe will air on The Food Network 9am/8c Saturday, August 13, 2011!

making ketchup chutney

Ketchup Chutney comes together quite quickly, so we found it best to slice, dice and measure out everything in advance.

First, thinly slice 3 cloves of garlic.

Then, finely dice one medium onion.

And finally, use a microplane to grate about a 1-inch length of fresh ginger. You could also peel, then mince, but we found this method to be a bit easier. (The peel of the ginger gets pushed back from the microplane when grating).

Next, get all those spices ready! Aren’t the colors just beautiful?

Then, measure out the wet ingredients and make sure some salt is handy for later.

Making the chutney is easy. First, start with a medium saucepan. Aarti says to warm the oil over medium-high heat until nearly smoking, then toss in the mustard and cumin seeds.

Since the oil is so hot, they might start to jump around the pan a bit, so having a lid near by to make sure the seeds don’t all jump ship is a good idea. Just cover until the popping stops.

Next, add the onion, ginger and garlic to the pan.

Saute for 10 minutes or so until the onions are softened and just start to brown. Just watch the ginger does not burn.

Now, toss in the turmeric, garam masala and paprika. Stir well and cook for about 30 seconds.

Now, add the apple cider vinegar. Stand back when you do this, the fumes can be a bit overwhelming. Cook until the vinegar has reduced by about half.

Add in one 14.5 ounce can of diced tomatoes, liquid and all.

Then, the molasses.

And season with some salt and freshly ground black pepper.

Allow the the chutney to cook at a generous simmer for about 10 minutes – it will thicken nicely. If you would like, Aarti says you can puree the chutney, but we chose to keep it as is, we liked the texture. Just cool, jar and store in the refrigerator. We served a dollop of chutney on some sharp cheddar cheese and crusty bread, but you could certainly slather some on top of a burger, sandwich or anything else you desire.

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Ketchup Chutney

Servings: about 3 cups Prep Time: 10 minutes Cook Time: 20 minutes
ketchup-chutney-burger-recipe

Recipe by Aarti Sequeira of the Food Network Show, Aarti Party.

Ingredients:

3 tablespoons canola or grapeseed oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 medium red onion, finely diced
3 cloves garlic, thinly sliced
1-inch thumb ginger, minced
½ teaspoon turmeric
½ teaspoon garam masala
½ teaspoon paprika
¼ cup apple cider vinegar
1 14.5-ounce can diced tomatoes
2 tablespoons molasses
½ teaspoon kosher salt
Freshly ground black pepper

Directions:

1) Warm oil over medium-high heat in a medium saucepan, until nearly smoking.
2) Keep your lid handy. Add the mustard seeds and the cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides.
3) Add the onions, garlic and ginger. Saute until softened and just starting to brown, about 10 minutes.
4) Add turmeric, garam masala and paprika. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don’t inhale the fumes!), and cook until vinegar has reduced by about half.
5) Add tomatoes, molasses, salt and lots of freshly ground black pepper. Stir, bring to a boil, then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set aside to cool, then jar. Store in the refrigerator, ready for your next burger or sandwich or grilled meat or or or...!

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Indian Fish Coconut Curry http://steamykitchen.com/14700-indian-fish-coconut-curry.html http://steamykitchen.com/14700-indian-fish-coconut-curry.html#comments Wed, 23 Mar 2011 14:36:47 +0000 http://steamykitchen.com/?p=14700 Step by step photos for Indian Fish Coconut Curry Recipe from Entice With Spice Cookbook by Shubhra Ramineni.

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Normally, when I make curry dishes, whether Indian or Thai, I start with a shortcut – a ready-made curry spice paste that I can find in most grocery stores. But making the curry spice paste from scratch is just as easy, tastes infinitely fresher and the flavors of the aromatics really shine through in the coconut milk, instead of just being “spicy hot” like normal ready-made pastes.

The extra 5 minutes spent on grating the onion, ginger and mincing garlic is definitely worth it. This recipe is from Entice with Spice by Shubhra Ramineni. It’s her first book and published by Tuttle Publishing, the same company that published my own Steamy Kitchen book. It’s filled with simple Indian family recipes (and beautifully photographed dishes) that are perfect for busy families. This Indian Fish Coconut Curry is a fine example. Beginning to end, it took less than 20 minutes to make.

The ingredients are simple: garam masala (a very warm Indian spice blend), cayenne chili powder, coconut milk, chopped tomatoes, fresh fish fillets, ginger, fresh chilies (optional), garlic and half an onion).

Instead of chopping the onion, grate it using the large holes of a box grater. This way, you’ll get very fine onion that forms the basis of the curry spice paste.

I also grate the ginger this way too.

Cut the fish fillets into nice big chunks. This is fresh swordfish, but you can use any firm fish fillet.

The first step is to cook the aromatics very slowly – the onion, garlic and ginger go in first.

As you cook, you’ll see the aromatics turn to a soft golden color.

Add in the tomatoes.

And let that cook down too – as it cooks down, you’ll see that it forms a soft, paste-like consistency.

Add in the spices and seasonings.

Coconut milk and water.

Drop in a fresh halved chili pepper if you’d like.

Let the curry come to a boil and then add in your fish to cook. Four minutes later, it’s done!

Serve this with basmati rice or any Indian flatbreads.

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Indian Fish Coconut Curry Recipe

Servings: 4 Prep Time: 5 Cook Time: 15
indian-fish-curry-feature-image-7818

Adapted from Entice with Spice by Shubhra Ramineni
Use any type of firm fish fillets - salmon, swordfish, red snapper, catfish, grouper, etc. You can even add other types of seafood in this curry - shrimp, mussels would both be wonderful in addition to or in place of the fish.

Ingredients:

1 pound boneless, skinless fish fillets
1 tablespoon vegetable oil
1/2 onion, grated on large holes of box grater
1 teaspoon grated fresh ginger
2 cloves garlic, finely minced
1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
1 teaspoon garam masala
1/4 teaspoon chili powder (cayenne)
1/2 teaspoon salt
freshly ground black pepper
1 cup coconut milk
1/4 cup water
1-2 fresh chili peppers, cut in half lengthwise (optional)

Directions:

1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.

2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!

3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.

4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).

5. Turn the heat to medium-high. Pour in the coconut milk and the water. Add in the chili pepper if using. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

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Indian Lamb Kebobs http://steamykitchen.com/14619-indian-lamb-kebobs.html http://steamykitchen.com/14619-indian-lamb-kebobs.html#comments Fri, 18 Mar 2011 16:59:58 +0000 http://steamykitchen.com/?p=14619 These Lamb Kebabs are from Shubhra Ramineni’s brand new book Entice with Spice: Easy Indian Recipes for Busy People. I’ve just made a version of her fish curry (loved it!) and will post that soon. In the meantime, her Lamb Kebobs are featured on my other site, New Asian Cuisine.

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These Lamb Kebabs are from Shubhra Ramineni’s brand new book Entice with Spice: Easy Indian Recipes for Busy People.

I’ve just made a version of her fish curry (loved it!) and will post that soon. In the meantime, her Lamb Kebobs are featured on my other site, New Asian Cuisine.

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Indian Cabbage with Crispy, Crunchy Chickpeas http://steamykitchen.com/14411-indian-cabbage-with-crispy-crunchy-chickpeas.html http://steamykitchen.com/14411-indian-cabbage-with-crispy-crunchy-chickpeas.html#comments Wed, 09 Mar 2011 18:10:49 +0000 http://steamykitchen.com/?p=14411 Recipe for simple vegetarian/vegan Indian Cabbage with Crispy, Crunchy Chickpeas that only takes 20 minutes to make.

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I hope you’re enjoying recipes from some wonderful and talented food bloggers from around the world featured here on Steamy Kitchen! Today, I’d like to introduce to you Shulie of Food Wanderings, who is of Indian Jewish ancestry, born and raised in Israel, and has been living here in the U.S. for over half of her life.

What has always caught my eye about her recipes is that they are healthy and naturally light, just with use of fresh ingredients. I love how she features the ingredient collage for each recipe – I could just frame each one of them and hang on the wall of my kitchen.

Shulie is featuring Indian Cabbage with Crispy, Crunchy Chickpeas, a recipe she’s adapted from her Mom. Though make sure you check out some of her other recipes like her Mom’s Best Kept Secret Dahl Recipe, Mache, Blood Orange and Pomegranate Salad in Citrus, Sumac and Champagne Vinaigrette and Medley of Cherry Tomatoes Salad. ~jaden

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Recipes and photos by Shulie of Food Wanderings

The dish is super simple with a twist of a delicious crunch. I don’t recall having it in my childhood, but my mom on skype impatiently scolded me and said, “you just didn’t like it.” Growing up, it was my brother’s, the third out of six kids, favorite. How impossible I didn’t like it?! Especially since I like everything cabbage!

This recipe is full of flavor and the added crunch of slightly fried chickpeas gives this dish its extra uniqueness. The chickpeas are crispy from the outside with a soft inside. In this dish you get your veggie and a toss of protein for contrast and a balanced nutrition. How brilliant is that?!

The ingredients include cabbage, onion, ginger, garlic, chili pepper (if you’d like), chickpeas, turmeric and garam masala.

Frying the chickpeas gives them a crispy, crunchy texture. You can certainly skip this step and just added drained canned chickpeas.

All of the aromatics: onion, garlic, chili pepper, ginger fry together until softened.

Until they look like this:

The finished dish….

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Indian Cabbage with Crispy, Crunchy Chickpeas Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Indian-cabbage-crispy-crunchy-chickpeas

Shulie's note: Garam masala for the crunchy chickpeas can be found nowadays practically in any supermarket or at an Indian grocer near you. My mother also includes grated tomato in this dish. If you'd like you can omit the 6 tablespoons of water and instead use 1 grated tomato (large holes of box grater)

Jaden's note: For a healthier version, skip the frying of the chickpeas - just use drained canned chickpeas (garbanzo). Also limit the cooking oil to 1 tablespoon instead of 4.
Recipe by Shulie of Food Wanderings

Ingredients:

handful of canned chickpeas (garbanzo beans) or dried chickpeas
Hot water to immerse and cover an inch above surface
salt to taste
garam masala spice - just a sprinkle (optional)
4 tablespoons canola oil
1 onion, peeled and quartered
2 fresh green chillies, stemmed and roughly chopped
2 inch section of fresh ginger, peeled and roughly chopped
4 cloves garlic
1/2 head of small/medium cabbage, halved and sliced (see photo for reference)
1/4 teaspoon turmeric powder
6 tablespoons water
salt to taste (about 1/4-1/2 teaspoon)
1 tablespoon of chopped cilantro

Directions:

1. If using canned chickpeas, drain, rinse well and rub with paper towels to remove some of the skin. If using dried chickpeas: pour hot water over chickpeas and let soak over night. Press each chickpea between thumb and index finger to take skin off and dry on paper towel.

2. In a large pot, saute pan or a wok (something with high sides as you will be tossing the chickpeas), heat up oil on medium-low, toss in chickpeas and fry for couple minutes while mixing. It will sizzle and achieve a slight golden sheen. Taste one, it will be crunchy from outside and soft inside. With a slotted spatula take out of pot/wok and drain on towel paper lined plate, sprinkle with salt and garam masala if you wish and set aside. Reserve the oil and the pot for the next step in recipe.

3. Put the onion in a food processor and pulse until consistency is of finely grated onion. Add to same oil we fried the chickpeas in, turn the heat to medium-low and let cook until translucent to slightly golden, about 3 minutes.

4. Back to the food processor (no need to clean) - add the chillies, garlic and ginger. Pulse for a few seconds, scrape with a rubber spatula from the edges and pulse again for a finer chop. Add this mixture to onion in the pot and saute for an additional 3 minutes until very fragrant.

5. Add the cabbage, turmeric, salt and six tablespoons of water and toss cabbage in the pot until slightly wilted.

6. Plate cabbage and sprinkle with fried chickpeas. Garnish with a touch of cilantro if desired. I show it with samosas in the picture which I will feature in the future. Can be served with naan or any other Indian bread and chutneys.

 

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Easy Shrimp Curry (Masala Jhinga) http://steamykitchen.com/11920-easy-shrimp-curry-masala-jhinga.html http://steamykitchen.com/11920-easy-shrimp-curry-masala-jhinga.html#comments Fri, 05 Nov 2010 14:26:14 +0000 http://steamykitchen.com/?p=11920 Recipe for Easy Shrimp Curry (Masala Jhinga) from Entice with Spice Cookbook on New Asian Cuisine

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recipe easy shrimp curry masala jhinga

Recipe for Easy Shrimp Curry (Masala Jhinga) from Entice with Spice Cookbook on New Asian Cuisine

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Green Beans with Garam Masala Butter and Toasted Hazelnuts http://steamykitchen.com/306-green-beans-garam-masala.html http://steamykitchen.com/306-green-beans-garam-masala.html#comments Wed, 23 Apr 2008 05:32:56 +0000 http://steamykitchen.com/blog/?p=306 I’ve been on an Indian food kick lately, as a friend of mine sent me a goody box full of Indian ingredients to experiment with. I’m new to the cuisine, intimidated by the long list of unfamiliar spices in recipes. How do I pronounce badi elaichi or hara dhaniya without sounding as if I’ve slammed five shots of tequila for ...

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I’ve been on an Indian food kick lately, as a friend of mine sent me a goody box full of Indian ingredients to experiment with.

I’m new to the cuisine, intimidated by the long list of unfamiliar spices in recipes. How do I pronounce badi elaichi or hara dhaniya without sounding as if I’ve slammed five shots of tequila for breakfast? If I ask for methi seeds at the market, will the shopkeeper flip out and push the police button hidden under the cash register? Surely, very suspicious.

So, rather than risk sounding stupid, I’ll order Indian food at restaurants, where I can read and understand the English description of the dish and point out my selection for the waiter without oophhinen mhyyy moufff.

But then I’m reminded by my friends that they feel the same way about common ingredients used in East and Southeast Asian cooking, such as nam pla, dong-gu and naganegi. My advice to friends who yearned to learn was to start with just one dry spice blend, such as five spice powder, and sparingly sprinkle on roasted vegetables. It’s inexpensive, simple and a great way to be introduced to Chinese flavors without having to invest in a cupboard full of one-hit wonders.

It was time to follow my own advice and venture into the world of Indian cooking.

My friend Sowjanya suggested I start with garam masala, a dry-spice mixture very popular in Indian cuisine. It’s a warming, aromatic blend of cardamom, cloves, cumin, coriander, cinnamon and black peppercorns, and it goes well with anything, especially vegetables. Garam masala is the type of spice that when you hold the bottle anywhere close to your face, you’ll collapse in ecstasy and moan loudly right there on your kitchen floor. Steamy kitchen, indeed.

Green beans go from everyday to exotic with just a bit of this magic spice blend. Also try garam masala on roasted cauliflower, grilled fish or add to plain yogurt for a wonderful chicken marinade. But only use a bit at a time, as too much of this highly fragrant spice can be overwhelming. Find garam masala at Whole Foods or local shops such as E&S West Indian Market, Ganesh Market & Chaat Cafe and Kiran Indian Grocers in Tampa. You also can buy it online at www.penzeys.com or www.spiceappeal.com.

For this recipe, you can substitute almonds or even pistachios for the hazelnuts. If the nuts are salted, make sure you cut back on the salt in the dish.

Green Beans with Garam Masala Butter and Toasted Hazelnuts

1/4 cup hazelnuts or almonds
1 pound green beans, trimmed
2 tablespoons butter
1/2 teaspoon garam masala
1 teaspoon kosher or sea salt (1/2 teaspoon table salt)

Heat medium skillet, and when hot, add nuts. Toast on medium heat, shaking skillet periodically until nuts are golden brown. Be careful not to burn them. Remove nuts immediately from hot skillet, rub between towels to loosen and remove some of the skin. Roughly chop nuts. Set aside.

Boil or steam green beans, covered for 5 minutes or until tender. Drain and quickly rinse with cool water to stop cooking. Return skillet to stove and turn on medium-high heat and add butter. After 1 minute, the butter should foam and brown slightly. Add garam masala and fry just a few seconds until fragrant. Add green beans and salt; toss until beans are evenly coated. Taste and season with additional salt or garam masala if needed. Top with toasted hazelnuts.

Serves 4 as side dish.

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Photo setup

Those of you interested in how I shot this photo, here is my setup. 2 Lowel EGO lights, a reflector thingy and a tripod (because I’m too clumsy and can’t keep still while taking a photo). Looking back, though, I would have ditched the cardboard reflector thingy and opted for a smaller piece of styrofoam to reflect the light. I didn’t have one handy, was too lazy to go find it, so the photo could have been lit a little better. As you can see, the thingy was too big, bulky and my table was too small to balance everything well. See how it needed more light on the front right?

I could have also arranged the lights differently, but I really only had 60 seconds to take the shot as my guests were waiting for their supper.

Photo Shoot

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Cooking Light Cookbook

I forgot that I had mentioned a free cookbook giveaway in my last post! EEEEEK!!! Okokokok, next post, I promise!!! Been busy unpacking and sorting.

Or better yet, if you help me do 3 loads of laundry and ironing, I’ll post the cookbook giveaway faster than you can say, “IHATELAUNDRYBECAUSEITSUCKS!”

Damn. I really hate laundry.

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