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.

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.

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.

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.

Beefy Tomato Pasta Soup

BEEFY TOMATO PASTA SOUP
1 lb. Ground beef
2 medium green peppers, cut into 1-inch chunks
1 medium onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14-1/2 oz. each) Italian diced tomatoes, undrained
1 can (6 oz) tomato paste
1 tablespoon brown sugar
2 to 3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons, optional
In a dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired. Yield: 10 servings (about 2-1/2 quarts)
One cup serving equals 207 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 718 mg sodium, 28 g carbohydrate, 3 g fiber, 13 g protein.

Home Tour Tomato Soup: Michelle Boyd

Tomato Soup

Prep Time
30 minutes (maybe a little longer)
Cook Time
30 minutes
Ready in
1 hour (plus a little)
Yields
approximately 8 (depends on how much you eat!)

Ingredients
1 onion, chopped
3 T butter
dash olive oil
salt and pepper
basil
4 T flour
1 C broth (I use water and a boullion cube)
3 cans (15 oz) stewed tomatoes (puree 1-2 cans)
1 C milk
1 pt cream

Directions
Saute chopped onion with butter, olive oil, basil, and then salt and pepper to taste. Set to the side. Puree 1-2 cans of stewed tomatoes, then combine with remaining tomatoes, milk, and cream. Add cooked onions to the mix. Set to the side. Slowly combine flour and the broth. Add to tomato/onion mixture. Simmer 30 minutes. Garnish with croutons and parmesan cheese. Goes wonderfully in bread bowls.

Side note: Depending on your families enjoyment of "chunky" foods, you may want to either buy diced stewed tomatoes, or cut the stewed tomatoes into smaller pieces.

Meat Ball Soup: Amy Hughes

Meatball Soup:

Meatballs: (Or substitute for pre-made meatballs, these ones are fantastic though.)
1 pound ground beef
3/4 cup bread crumbs (crushed crackers)
1 egg, beaten
1 tsp salt
2 garlic cloves, minced
2 tbl butter

Soup:
3 (10 3/4 oz) cans beef broth
2 cups water
1 (28 oz) can crushed tomatoes
3 stalks celery, chopped
*3 carrots, thinly sliced
*1 lb chopped frozen spinach
*1 tsp oregano
1 tsp basil
1 cup rotini pasta
(*Use any or all of these, I usually just use the carrots and spinach or add onions; just use what ever you have on hand.)

Combine beef, bread crumbs, egg, salt and garlic. Form into small balls and brown in butter for 15 minutes. Meanwhile, mix together beef broth, water and crushed tomatoes in a large saucepan and bring to a boil. Add celery, carrots, oregano and basil, Cover and simmer. Add pasta and meatballs 15 minutes before serving. Garnish with fresh grated Parmesan cheese.