Indian food

I'm a big fan of ethnic foods, and Indian cuisine is probably at the top of my list. The spices used in Indian food are a little different, and it's usually much cheaper to buy them in bulk from an ethnic food store. Garam masala is a spice mixture that is used in a lot of Indian dishes and can be made from scratch or purchased. I always buy mine, but I've also seen quite a bit of variation in the quality of what I get that way.

Although I've included measurements for most of the spices, you should feel free to adjust most of them to your own taste. After a while you may find you stop measuring all together and just eyeball amounts. Typically people think Indian food is hot, or spicy. It's flavorful, but doesn't have to be hot. In fact, according to an Indian friend of mine, Indians make non-spicy versions of dishes regularly for small children, gradually adding more pepper as children get older. Note that the chili pepper used in these recipes is NOT the same stuff you use to make a Tex-Mex chili. I made the mistake of substituting Mexican chili powder for red chili powder in chana masala once, and I have to tell you, chana machili is not very good.

Cauliflower soup

In India this slightly sweet soup would made vegetarian, leaving out the bacon, and might be served for breakfast. The freshness of the cilantro combined with the heartiness of the cauliflower and potato make this a favorite for winter in my house.

1 head caulifower, cut into florets
2 potatoes, cut into cubes
4-6 c chicken or vegetable stock
1-2 tbsp olive oil or bacon grease
1-2 medium onions, thinly sliced
1 tsp tumeric
1/2 tbsp curry powder (or less, to taste)
1 tsp (or to taste) crushed red chilis (NOT chili powder)
1 tbsp sugar
1 tbsp flower
2 tbsp (or so) chopped fresh cilantro
1-3 minced jalapeno (optional)
1/2 lb cooked bacon (optional)

1. Add cauliflower florets and potatoes to vegetable stock and simmer 20-30 minutes or until potatoes are soft. Mash potatoes and about half the cauliflower with a fork or other implement.
2. While potatoes and cauliflower are boiling, fry tumeric, curry powder, and crushed red chilis for 30 seconds in oil over medium heat. Add onions and cook until carmelized. Turn up heat to high and add flour and sugar, stirring quickly, for about 30 seconds to 1 minute, or until dark brown. Add onion mixture to soup.
3. Serve soup hot, topped with fresh cilantro, bacon, and fried minced jalapeno.

Chicken Tikka

Probably best described as an Indian satay or kabob. I love taking this to barbecues because it's just a little different, but still a crowd-pleaser. Marinating the meat in yogurt makes it incredibly tender and moist.

1 1/2 lb boneless chicken strips (preferably thigh meat)
1/4 onion, chopped
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 tbsp lemon juice
3 tsp ground coriander
3 tsp ground cumin
3 tsp garam masala
1/3 c plain yogurt (preferably whole fat)
1 tsp salt

1. Cut chicken into 1 1/4 inch cubes. Soak 12 skewers in water
2. Process onion, garlic, ginger, lemon juice, and spices in the bowl of a small food processor until finely chopped. Add yogurt and salt.
3. Thread chicken meat onto skewers. Place skewers in a large baking dish. Coat chicken with yogurt mixture. Marinate for several hours or overnight, covered, in the refrigerator. Chicken can be left marinating in the refrigerator for up to 2 days until cooking.
4. Barbecue skewered chicken until cooked through.

Chana masala (chickpea curry)

This vegetarian dish is delicious served with naan bread or chapatis, and is also good over rice. Probably one of the closest recipes to what you would get in an Indian restaurant.

2 onions, thinly sliced
4 cloves garlic, crushed
1 tbsp clarified butter (ghee) or oil
1 tsp chili powder (crushed red chili--NOT the kind used in Mexican cooking)
1 tsp salt
1 tsp tumeric
1 tsp parika
1 tbsp ground cumin
1 tbsp ground coriander
2 14 oz. cans chickpeas (garbanzo beans) drained, or 1/2 lb dried beans, soaked and simmered until soft
1 14 oz. can chopped tomatoes
1 tsp garam masala

1. Cook onion and garlic in oil over medium heat until soft.
2. Add chili powder, salt, tumeric, paprika, cumin, and coriander. Stir over heat 7 minutes.
3. Add chickpeas and undrained tomatoes. Stir until combined. Simmer over low heat, covered, for 20 minutes, stirring occasionally.
4. Stir in garam masala. Simmer, covered, for 10 minutes.

Chapatis

Indians don't use silverware when eating. Instead, they press rice together with whatever other dish they are eating into a bite-sized ball with their fingers; or, they tear off small pieces of bread (naan, chapati, puri, or paratha) and use that to scoop up a bite of their food. Even as an adult I love eating with my fingers, and Indian food is a perfect excuse!

2 1/4 c atta (chapati) flour (or substitute whole wheat or half and half whole wheat/white flour mixture)
1/4 tsp salt
1 c water

Mix flour and salt in a bowl. Make a well in the center of the flour and gradually add water, mixing to make a firm dough.
Turn onto a lightly floured surface and knead dough until smooth. Cover dough with plastic wrap or a wet towel and set aside for 50 minutes.
Divide dough into 14 portions. Roll each portion into a circle, 5 1/4 inches in diameter.
Fry in lightly greased pan over medium heat until both sides are golden brown and bubles appear.

Alternate cooking method: Broil chapatis under heated broiler until puffy and browned. If desired, brush with garlic butter for more flavor.

White Bread: Tamri Allen

1 1/8 cups warm water
3 cups flour (optional to use bread flour)
1 1/2 tsp. salt
3 Tbs. sugar
1 1/2 Tbs. butter or shortening
1 1/2 Tbs. Dry milk
1 1/2 tsp. yeast

Place warm water in a bowl, add yeast and sugar. Allow yeast to bubble up.
Place salt, shortening, dry milk and 2 cups flour in mixing bowl: mix. Add yeast mixture and mix, then gradually add remaining flour. Knead for 10 min. Let raise till double. Beat it down. Form in loaf and let rise till almost double. Bake at 350 for about 35 min. Makes one loaf.

I usually 4 times this batch and freeze 3 of the loaves till needed.

Hershey's Perfectly Chocolate Chocolate Chip Cookies: Tamri Allen

2 1/4 cup Flour
1/3 cup Cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine softened
2 eggs
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla
1 cup semisweet chocolate chips
1 cup chopped nuts (optional)


Heat oven to 375. Beat butter, sugars and vanilla on medium speed of mixer until creamy. Add eggs, beat well. Stir together flour, cocoa, baking soda and salt. Gradually add flour mixture to creamed mixture, beating well. Stir in chocolate chips and nuts. Drop by rounded teaspoon onto un-greased cookie sheet. Bake 8-10 min or until set. Cool slightly; remove from cookie sheet to wire rack.

Chicken Supreme: Tamri Allen

4 whole chicken breasts split in half
4 slices swiss cheese
4 slices ham (thin)
1 can cream of chicken soup with 1/2 c. water
2 cups stuffing crumbs
1/4 cup melted butter

Lay chicken in bottom of baking dish. Put cheese and then ham slices on chicken. Spread soup mixture over chicken. Mix butter and stuffing together and sprinkle on top. Bake covered for 1 1/2 hours at 325. Remove cover for last 15-20 min.

Larger Aebelskiver recipe: Michelle Boyd

1 quart buttermilk (plus a little extra)
4 cups flour
6-8 tsp baking powder
2 tsp baking soda
1 tsp salt
4 eggs

Mix buttermilk with flour, adding flour 1 cup at a time. Add baking powder, baking soda, and salt. Add eggs to mixture one at a time. Cook!! Some good items to serve with the aebelskivers are butterscotch syrup, raspberry jam, apple slices, just about anything you can think of!!

Note: This recipe is good for a larger crowd, ie 8- 10 people. It is basically the same as the previous aebelskiver recipe that Ann added earlier on this blog. The first recipe is better for a smaller group, ie 4-6 people. Bascially these recipes kind of depend on how much each person eats!!

Labeling Recipes

I have a suggestion that I think might help us use this blog better! When you are creating your post, at the bottom of the post is a spot to put a label on the recipe (ie. dinner, breakfast, chicken, beef, soup, bread, pasta, etc--you get the idea). Then the administrator of the site (which I believe is Ann), can go to the layout and on the sidebar add an element that posts links to all of the recipes under that label. This way, if you are looking for say a pasta recipe, you can go click on the pasta link and get the pasta recipes. Or if you just need an idea for a dinner dish go and click on dinner and all of the dinner recipes come up. If you have already posted a recipe and did not add a label, that is okay because you (or the administrator) can go back and edit your post to include a label.

I think this will help because then we are able to find the recipes a little quicker! I hope that everyone has a wonderful Thanksgiving this week!!

Taco dip: Michelle Boyd

1 can refried beans
Guacamole*
1 pint sour cream
1 package taco seasoning
Cheddar Cheese
1 small can sliced olives
1 medium to large tomato, chopped
Chopped green onions

On a platter, spread out can of refried beans. Then spread guacamole on top of the beans. Mix the sour cream and the taco seasoning together, then layer on top of the guacamole. Cover with as much cheese as you want (my family always liked a lot of cheese). Spread olives, tomatoes, and green onions on top to your desire (any of these three items can be left off if you prefer). Serve with chips.

*If you are making your own guacamole, you will want to use about 2 avocados, lemon juice, and a dash of salt.

Nutmeg Milk: Michelle Boyd

This is a yummy alternative to hot chocolate!

5 cups milk
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
dash of nutmeg

Bring to a simmer. Serve immediately.

Post recipes please!

OK everyone get some recipes in here, especially since we have the holidays almost here. Send in family favorites your favorites what ever....make a goal to post 2 by Thanksgiving!

Thanks, and Happy Cooking
Ann

Luscious Lemon Bars

LUSCIOUS LEMON BARS
Crust:
1 cup soft butter or margarine
dash salt
2 cups flour
½ cup powdered sugar
Combine and mix well. Press into 9x13 pan. Bake 350 degrees for 15 minutes or until lightly browned.
Filling:
4 eggs, beaten
2 cups sugar
1/4 cup flour
6 tablespoons lemon juice
Mix flour and sugar. Add eggs and lemon juice. Pour over crust. Bake 350 degrees for 25 minutes or until set. Sprinkle with powdered sugar. Cool before cutting.

Turkey and Herb dressing casserole

TURKEY & HERB DRESSING CASSEROLE
1. Combine in medium bowl:
1 package (8 oz.) Herb stuffing mix
1 cup butter, melted
2. Place half of mixture on bottom of 9x13 pan.
3. Mix until well-blended:
1 can cream of chicken soup
1 can cream of celery soup
1 cup milk
4. Add:
2 cups diced, cooked turkey or chicken
1 ½ cups peas, cooked
½ cup chopped celery
1 T. pimentos
5. Pour turkey mixture over stuffing in pan and top with remaining stuffing.
6. Bake 375 degrees for 30 minutes

Broccoli Cheese Soup

BROCCOLI CHEESE SOUP
4-5 cups cubed potatoes
2 cups carrots, cut diagonally
1-2 cups chopped celery
1 cup onion, finely chopped
2 teaspoons salt
2-1/2 cups water
1 (10 oz.) Pkg. Chopped broccoli
½ cup butter or margarine
2 chicken flavor bouillon cubes
1 tablespoon dry mustard
½ teaspoon pepper
1 lb. Velveeta cheese, in chunks
2 cups milk
Steam potatoes, carrots, celery and onion in salted 2-1/2 cups water. Simmer 20 minutes. Add chopped broccoli and cook 7 more minutes.
Melt butter with 1/4 cup flour. Stir in milk, then bouillon and seasonings. As sauce thickens, blend in cheese, then vegetables. To extend, add a can of cream of chicken soup, undiluted.
Yield: 12-15 servings.
Serve in bread bowls.

Clam Chowder

CLAM CHOWDER
1 cup finely chopped onion
1 cup finely chopped celery
2 cups diced potatoes
2 (6-1/2 oz.) Cans minced clams and juice
2 tablespoons vinegar
few grains pepper
3/4 cup butter
1-1/2 teaspoon salt
1 quart half n half
Drain juice from clams. Pour over vegetables in a small saucepan. Add enough water to barely cover and simmer while covered over medium heat until barely tender. In the meantime, melt butter, add flour and blend. Cook stirring constantly. Add half n half and cook. Stir with wire whisk until smooth and thick. Add undrained vegetables, clams and vinegar. Heat through. Don’t boil.

Cheese Cake from Philly

PHILLY 3-STEP CHEESECAKE
2 (8 oz.) Pkgs. Cream cheese, softened
½ cup sugar
½ teaspoon vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (9 inch or 6 oz.)
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust.
Bake at 350 degrees for 40 minutes or until center is almost set. Cool.

Dutch Oven Sweet and Sour CHicken

DUTCH OVEN SWEET ‘N’ SOUR CHICKEN
3 lbs. Boneless chicken breasts
Dip chicken in 2 beaten eggs, then coat with mixture of ½ cup flour and ½ cup cornstarch. Fry in oil. Sprinkle with garlic salt.
Sauce:
3/4 cup sugar
½ cup catsup
1 chicken bouillon cube dissolved in 1/4 cup water
1 tablespoon soy sauce
1/4 teaspoon salt
1 cup water
TRIPLE
2-1/4 cups sugar
1-1/2 cups catsup
3 bouillon cubes in 3/4 cup water
3 tablespoons soy sauce
3/4 teaspoon salt
3 cups water
QUADRUPLE
3 cups sugar
2 cups catsup
4 bouillon cubes in 1 cup water
4 tablespoons soy sauce
1 teaspoon salt
4 cups water
Bring sauce to a boil. Add chicken.
Oven: 325 degrees for 2 hours
Outside: 12 briquets on top and 12 on bottom for 2 hours

Dutch Oven Meat Loaf

DUTCH OVEN MEAT LOAF
1 lb. Hamburger
1 egg
½ cup dry bread crumbs or crackers
1/4 cup milk
2 tablespoons dry onion flakes
Mix together. Form into a loaf shape and pour 1 can of mushroom soup on top.
Oven: 350 degrees for 2 hours
Outside: 12 briquets on top and 12 on bottom for 2 hours

Dutch Oven Stew

DUTCH OVEN STEW
cubed potatoes
sliced carrots
chopped onion
chopped celery
hamburger or stew meat
cream of mushroom soup
Spices:
bay leaf
salt and pepper
garlic salt
curry powder
rosemary
parsley
worcheshrire sauce
Oven: 350 degrees for 3 hours
Outside: 12 briquets on top and 12 on the bottom for 2-3 hours

Chicken Soup

CHICKEN SOUP
to make stock
1 stewing chicken
8 cups water (or enough to cover chicken)
2 medium onions
1 teaspoon salt
2 stalks celery
1 carrot
Combine ingredients and let simmer 2-3 hours. Skim off fat from stock.

SOUP
½ onion chopped
1 teaspoon marjoram
1 clove garlic
1/8 teaspoon each: curry, sage, rosemary, poultry
1 cup carrots
Seasoning
½ cup celery chopped
1/4 teaspoon salt
2 chicken bouillon cubes
4 medium potatoes chopped
chicken deboned from stock
In large pan use stock that was made. Add carrots, celery, potatoes, and bouillon cubes. Add herbs and salt and pepper to taste. Cook until vegetables are done. Add chicken. Serves 6.

Cheese Ball

CHEESE BALL
2 cups shredded cheddar cheese
1 pkg. - 3 oz. cream cheese, softened
3 tbls. Mayonnaise
½ teaspoon Worchestershire sauce
dash onion salt
dash garlic salt
dash celery salt
1/4 cup chopped ripe olives
Combine until smooth, add olives last. Roll into ball. Wrap in plastic wrap and chill. If desired roll in chopped parsley or chopped nuts.

Ministrone Soup

MINESTRONE SOUP
1 stick butter, melted
2 cans drained kidney beans
8 cups water
4 medium potatoes
4 bouillon cubes
1/3 cup rice
3 large carrots
2 teaspoons oregano
3 stalks celery
2 teaspoons salt
2 onions
1 teaspoon pepper
1 garlic clove (little less)
1 10 oz. spinach chopped
2 teaspoons Worcestershire sauce
1 small cabbage (green)
Mix together and cook slow until vegetables are done. Serves 4-6.