Food » indian http://food.perkowitz.net Fri, 20 Aug 2010 06:29:47 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Chana Masala http://food.perkowitz.net/2009/10/chana-masala/ http://food.perkowitz.net/2009/10/chana-masala/#comments Mon, 19 Oct 2009 02:00:09 +0000 mike http://food.perkowitz.net/2009/10/chana-masala/ We’ve made chana before but I didn’t record the recipe. I made a batch today based on this recipe, doubled, and with half the chickpeas replaced with northern beans (we didn’t have as many chickpeas as I thought). I also left out the cayenne and jalapeno, since I’ve been working on keeping the heat down so everyone can add heat to their own taste.

Ingredients
1 15oz can chickpeas, drained
1 15oz can northern beans, drained
1 15oz can diced tomatoes
1 yellow onion, chopped
3 cloves garlic, minced
1 finger ginger, minced
tbsp butter
1 c water
1 1/2 tbsp coriander, ground
2 tsp cumin, ground
1 tsp ground turmeric
2 tsp garam masala
2 tsp paprika
1 tsp salt
juice from 1/2 lemon

Directions
Heat a pot on medium. Melt the butter. Add the onions and saute until starting to brown, about 6 minutes. Add the garlic and ginger and cook for another minute. Add the coriander, cumin, and turmeric and cook while stirring for about a minute. Add the tomatoes and simmer for 5 minutes. Add the beans and water, turn the heat to high, and bring to a boil. Reduce to a simmer and add the paprika, garam masala, salt, and lemon juice. Cover and let simmer for at least 10 minutes.

]]> http://food.perkowitz.net/2009/10/chana-masala/feed/ 0 Tandoori Chicken http://food.perkowitz.net/2009/10/tandoori-chicken/ http://food.perkowitz.net/2009/10/tandoori-chicken/#comments Sun, 11 Oct 2009 22:02:35 +0000 mike http://food.perkowitz.net/2009/10/tandoori-chicken/ I tried essentially this recipe, in the oven with boneless breasts. It came out fairly juicy but not with a whole lot of deep flavor (and not looking tandoori red either, for that matter). Probably I should have more completely rinsed off the marinade, patted the chicken dry, and then brushed with oil before baking.

Ingredients

2 boneless chicken breasts, pricked with a fork and lightly scored
1/2 c plain yogurt
2 tbsp fresh lemon juice
1 tbsp garlic, minced
1 tbsp ginger, peeled and crushed
1 tbsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp smoked paprika
1/4 tsp ground cardamom
oil, salt, pepper

Directions

Mix the yogurt, lemon juice, garlic, ginger, cumin, coriander, cayenne, turmeric, paprika, cardamom, and salt and pepper to taste. Add to a ziploc bag, add the chicken, seal, and massage until the chicken is well-covered by marinade. Marinate in refrigerator for about 8 hours.
Heat oven to 450. Remove chicken from ziploc, wash off marinade, and pat dry. Lay on a roasting pan rack, brush with oil on both sides, and bake until done.

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