Puffed Rice Crunch

Inspiration:
The Amazing Race's pit stop in India
and
Food & Wine


Ingredients:

• 3/4 cup light brown sugar
• 1 tablespoon fresh lemon juice
• 2 cups unsweetened puffed rice

Instructions:

1. Set a 12-by-18-inch sheet of parchment on a large baking sheet and oil the paper. Have a kitchen towel ready.
2. In a medium saucepan, cook the brown sugar with the lemon juice over moderately high heat, stirring occasionally, until the sugar melts, about 2 minutes. Reduce the heat to low and cook, stirring constantly, until richly browned, 3 to 4 minutes. Working quickly, stir in the puffed rice until coated, then immediately scrape the mixture onto 1 end of the baking sheet.
3. Fold the paper over the rice, cover with the kitchen towel and roll into a tight 3-inch log. Unwrap and let cool to room temperature, about 15 minutes. Using a serrated knife, gently slice the log crosswise 1/2 inch thick and serve.

Recipe Notes: In India, the chicki wallah (sweets vendor) knows to set up shop near a school: Children find this crunch irresistible.

Click here for a photo of a chicki wallah!


Notes: I had a slight (actually big) problem trying to roll it into a log. I used a silpat instead of parchment paper, which could have been my problem. Taking photos of these wasn't easy either. I'll post a bad photo below this. I am glad I tried this-- many of the recipes I found were more Indian-American recipes, and I wanted to find something that people in India actually eat.
Tim's Rating: 7.5/10
Liz's Rating: 7/10


Next week on The Amazing Race: Thailand!

Chicken Biryani

Inspiration/Ingredients/Instructions:
Cooking Light

Notes: I have always wanted to make Biryani, and when I saw it in Cooking Light, I decided it was time. This was a pretty simple recipe and it smells and tastes great.

Tim's Rating: 8.5/10
Liz's Rating: 8/10

Indian Chickpeas and Spinach in a Tomato Cream Sauce

Inspiration:
Savory Safari, adapted by Big City Cooking


Ingredients:

• Two cans chickpeas, drained & rinsed
  
• 10 oz frozen spinach, thawed & drained
  
• 1 ½ cups tomato sauce
  
• 1/3 cup whipping cream, at room temperature
  
• 3 cloves minced garlic
  
• 1 tsp. grated fresh ginger
  
• ½ Tbsp. olive oil
  
• 1/2 tsp. Asian chili garlic sauce
  
• 1/2 tsp. curry powder
  
• ½ tsp. ground cumin
  
• ½ tsp. garam masala

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add garlic and ginger and cook 2-3 minutes. Add chickpeas and toast, stirring frequently, for another 2 minutes or so.
   
2. Add tomato sauce and bring to a simmer. Stir in all remaining spices and check seasoning, adding more of your favorite spices if desired.
   
3. Whisk in cream and return to a gentle simmer, stirring frequently.
   
4. Begin adding spinach in batches. Once all spinach is added, turn the heat down very low and cover. Simmer 5 minutes covered, and hold warm until ready to serve.

Notes:
This was SO quick and easy and so good! I think we'll be making it often. It's a perfect winter weeknight meal.


Tim's Rating: 9.5/10
Liz's Rating: 9.5/10

Coriander-Orange-Scented Red Lentil Soup

Inspiration:
My new favorite cookbook: The Splendid Table's How to East Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift


Ingredients:

• 1 small bunch (1-inch-diameter bouquet at stems) fresh coriander (cilantro)
  
• Extra-virgin olive oil
• 3 medium onions, chopped into 1/4-inch dice
• Salt and fresh-ground black pepper
• 4 large garlic cloves, fine chopped
• One 1/2-inch piece fresh ginger, peeled and fine chopped
• 2 teaspoons ground coriander seed
• Zest and juice of 1 medium orange
• One 14-ounce can vegetable or chicken broth
• 2-1/2 cups water
• 3/4 cup red lentils, rinsed and sorted
• Juice of 1/2 to 1 lemon
• 2/3 to 1 cup additional fresh orange juice

Instructions:

1. Wash and dry the bunch of coriander. Cut off the bottom 2 to 3 inches of the stems and chop them fine. Set them aside. Coarse-chop half of the remaining coriander leaves, refrigerating the rest for another dish.
2. Generously film the bottom of a 4-quart saucepan with olive oil and heat it over high heat. Stir in two-thirds of the onions, and season with salt and pepper. Saute until the onions begin to brown. Blend in the coriander stems, garlic, ginger, ground coriander seed, and the orange zest. Saute for about 20 seconds over high heat, or until fragrant. Scrape into a bowl and set aside.
3. Pour the broth, water, lentils, and remaining onions into the same saucepan. Bring to a gentle bubble, partially cover, and simmer for 7 to 10 minutes, or until the lentils are nearly tender. Add the sautéed seasonings and additional salt and pepper to taste. Cover the pot tightly and simmer for another 15 minutes to blend the flavors. (At this point the soup could be refrigerated for up to 3 days, or frozen, and reheated.)
4. Just before serving, stir in the juice from half a lemon, the juice of the zested orange, and the additional orange juice to taste, starting with 2/3 cup. You will probably want almost the entire cup of additional orange juice, but trust your own taste. Then sample the soup for salt, pepper, and lemon juice, and adjust them as needed.
5. Scatter the coriander tops over the soup, and ladle it into deep bowls.

Recipe Notes:

• Serves 2 to 3 as a main dish; 4 to 5 as a first course
  
• 10 minutes prep time; 25 minutes stove time
• If you use only one organic ingredient for this recipe, let it be the orange, since the peel is cooked into the dish.
• The inspiration here is pure East India. India glorifies dried peas and lentils like no other place on Earth, and Indian meals often include a souplike dish called dal. Cooks there marry lentils and spices in a unique way with a technique you'll find yourself using in other dishes.
• Since legumes are notorious for smothering flavors, Indian cooks sauté the seasonings separately, adding them toward the end of the cooking time to create bright, true tastes.

My Notes:
This was a little too orange-y for us, and I didn't even add the total amount of orange juice. I would try this again and mix up the proportions a bit. If you LOVE orange, this soup if for you. One nice thing about this recipe is it's really "fresh" tasting due to the citrus and cilantr0-- a nice thing during the cold winter days and nights.

Tim's Rating: 8/10
Liz's Rating: 7/10

Indian Split-Pea and Vegetable Soup

Inspiration:
The Amazing Race's second pit stop in India
as well as a jalapeño and potatoes from our CSA
and this recipe from Food & Wine


Ingredients:

• 1 10-ounce package frozen chopped spinach
• 1 cup yellow or green split peas
• 9 cups water, more if needed
• 2 1-inch pieces fresh ginger, peeled, 1 piece chopped
• 1 3/4 teaspoons salt
• 2 tablespoons butter
• 1 jalapeño pepper, seeds and ribs removed, minced
• 1/4 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 4 carrots, cut into 1/4-inch slices
• 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes

Instructions:

1. Remove the spinach from the freezer. In a medium saucepan, combine the split peas, 3 cups of the water, the unchopped piece of ginger, and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the split peas are tender, about 30 minutes. Add more water if necessary to keep the peas from sticking to the pan.
2. Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, the jalapeño, turmeric, coriander, cumin, carrots, potatoes, and the remaining 1 1/4 teaspoons salt. Add the remaining 6 cups water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Stir in the spinach and simmer 5 minutes longer.
3. Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup. Simmer the soup for 5 minutes, stirring occasionally.

Food & Wine's suggested beverage: "A simple, straightforward, fruity Beaujolais will make a fine accompaniment to this soup. Its vivid cherry and berry flavors will contrast and highlight, not compete with, the earthiness of the dish."

My Notes:
I thought this soup was a bit thin, but the flavors were great. If I make this again, I'll use less water, maybe 2 cups less.

Liz's Rating: 8/10
Tim's Rating: TBD

Next Week on The Amazing Race: Kazakhstan

Basmati-Rice Salad with Cauliflower and Potatoes

Inspiration:
The Amazing Race's stop in New Delhi, India
as well as garlic and potatoes from our CSA
and this recipe from Food & Wine


Ingredients:

• 1 1/2 cups basmati rice, rinsed
• 2 tablespoons plain yogurt
• 3 tablespoons cooking oil
• 2 onions, sliced thin
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3/4 teaspoon dry mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 2 teaspoons salt
• 1 head cauliflower (about 2 pounds), cut into small florets
• 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch dice
• 3 tablespoons raisins
• 3 to 4 tablespoons cider or wine vinegar
• 3 1/2 cups water
• 1/2 cup chopped cilantro
• 4 scallions including green tops, chopped

Recipe Notes: "Garlic, fresh ginger, mustard, and a medley of spices spark the hallowed Indian combination--cauliflower, potatoes, and rice. Serve it at room temperature, either alone or with a simple side of sliced tomatoes."

Food & Wine's suggested beverage: "Basmati's spice and jasmine aromas suggest a floral Vouvray from France's Loire Valley. You'll need a demi-sec to stand up to the spices here."


My Notes: I really enjoy rice salads. This recipe was ok, it kind of grew on me while I was eating it. I loved the fresh ginger but thought the other spices weren't very prominent. Sorry I haven't posted in awhile, but I should be posting more regularly in the future.

Liz's Rating: 8/10
Tim's Rating: TBD

"Next week" on The Amazing Race: Old Delhi

Martha's Spiced-Yogurt Marinade

Inspiration:
Martha Stewart

Ingredients:

• 1 cup plain yogurt
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped (1/2 cup)
• 1/4 cup packed fresh mint
• 4 garlic cloves, chopped
• 2 strips lemon zest (each 2 inches long)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon hot paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• bone-in chicken pieces
  

Instructions:

1. Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.
2. Marinate the chicken overnight, and then roast, still coated with the marinade, in a 375-degree oven.

Recipe Notes:
A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken. The resulting depth of flavor belies the recipe's everyday ingredients. Makes enough for 5 to 6 pounds chicken. This marinade works best with a whole chicken cut into pieces or bone-in, skin-on pieces.


My Notes:
I was a little concerned that this would be too similar to last night's dinner of Indian-Spiced Chicken Burgers, but it wasn't. The yogurt marinade made this the juiciest chicken we've ever tasted, which is saying a lot since this was a free-range vegetarian-fed chicken (which are sometimes less juicy). I loved the marinade. I will be making this again.


Liz's Rating: 8/10
Tim's Rating: 8.5/10

Indian-Spiced Chicken Burgers

Inspiration:
Adapted from Everyday Food: Great Food Fast

Ingredients:

• 1.5 pounds ground chicken
  
• 3 scallions, thinly sliced
• 3 tablespoons of minced fresh ginger
• 2 tablespoons fresh lemon juice
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• Coarse salt
• fresh ground pepper
• 6-8 pieces of naan (or 4 whole wheat pitas)
  
• 1 cucumber, halved lengthwise and sliced on the diagonal (optional)
  
• fresh cilantro

Cumin Yogurt Sauce

• 1/2 cup plain yogurt
• 1/2 teaspoon ground cumin
• coarse salt and ground pepper

Instructions:

1. In a medium bowl, combine the chicken, scallions, ginger, lemon juice, paprika, cumin, and cayenne. Add salt and pepper to taste; mix well. Set aside for at least 10 or up to 30 minutes.
2. Meanwhile, combine ingredients for cumin-yogurt sauce.
   
3. Make 6-8 patties, and grill or fry for 2-3 minutes per side or until done.
4. Put two pieces of naan on each plate. Place one patty on each, as well as cucumber (if used), a few sprigs of cilantro and the cumin-yogurt sauce and serve.

Tim's Rating: 9/10
Liz's Rating: 9.5/10

Naan

Inspiration:
Adapted from allrecipes.com

Ingredients:

• 2/3 cup warm water (110 degrees F/45 degrees C)
• 1 teaspoon active dry yeast
• 1 teaspoon white sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup ghee or oil
  
• 2 tablespoons plain yogurt

Instructions:

1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee or oil and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Let rise for an additional 10-30 minutes if you have the time. Roll each piece out into 8 inch round naans.
   
4. Brush the naan with a little of the remaining ghee or oil. Heat oil in a large flat skillet. Pan fry naan one at a time for about 2 minutes on each side or until puffed and just browned, adding additional oil as necessary.
   

Recipe Notes:
"This is an authentic Indian Naan recipe. I have made this many times. It goes well with Indian curry which has a lot of gravy, such as the Butter Chicken." (Original recipe uses ghee instead of oil.)

My Notes:
This is my best yeast-bread result so far. I have to say I am pretty impressed with myself- this naan tastes exactly like that of our favorite Indian/Nepali restaurant, Everest on Grand.

Tim's Rating: 10/10
Liz's Rating: 10/10