Wednesday, August 9, 2017

Yogurt raita


Another version on the yogurt-cucumber salad so popular in many different cuisines. This one is Indian-style. The above picture is with an Indian-style relish replacing the fresh ingredients. It was also rather delicious.

Ingredients
1 cup yogurt
1 cup chopped, seeded cucumber
2 tbsp chopped fresh cilantro
2 tsp chopped green onions
0.25 tsp ground coriander
0.25 tsp ground cumin

Preparation
Mix all ingredients in a bowl. Chill until ready to serve.

Potato patties


A filling, low-calorie, vegetarian burger option. Delicious with spicy yogurt condiments.

Ingredients
2 lb russet potatoes
4 cups (full) finely-chopped spinach
1 jalapeno
0.25 cup cilantro
1 tsp garam masala
0.5 tsp cayenne pepper
0.5 tsp black pepper
about 1.5 tsp salt
2 tbsp lemon juice
1 cup panko bread crumbs
vegetable oil

Preparation
Quarter the potatoes and boil them until just cooked. Drain thoroughly and allow to cool (and dry) a bit. Mash with a fork.


Mince pepper and cilantro.


Add all other ingredients, except the panko and the oil. Mix well, squeezing the ingredients together. Taste and adjust seasoning. 


Scoop out 0.5 cup portions of the mixture and form into 3-3.5-inch cakes. Coat with panko. Chill for an hour.


Heat oil over high heat, lower to medium when near smoking and cook patties until well-browned on both sides. Serve with salad and yogurt sauces.

Tuesday, August 8, 2017

Chicken and chickpea stew


A super-flavorful, tummy-warming dish. Easy to prepare, and delicious with some yogurt to top.

Ingredients
1 tbsp paprika
2 tsp cumin
1 tsp cardamom
0.25 tsp cinnamon
salt
black pepper
1.5 lb chicken thighs
1 head garlic
2 tbsp butter
1 large onion
2 tbsp tomato paste
4 cups water
0.5 lb carrots
15 oz can chickpeas
3 oz spinach
1 cup fresh cilantro
3 tbsp lemon juice
yogurt

Preparation
Mix the paprika, cumin, cardamom, cinnamon, 2 tsp salt, 0.5 tsp black pepper. Save half of the spice mix and toss the other half with the chicken thighs cut into 1-inch chunks.
Peel an entire had of garlic. Dice the onion. Cut the carrots lengthwise and cut into 0.5-inch pieces. Tear spinach into 1-2-inch pieces.


In a cast iron pot over medium high heat, melt the butter. Add the onion and cook until lightly browned.


Add the tomato paste and the remaining spice mixture and cook for 1-minute, stirring well. Add the water and bring to a boil. Add the chicken and the garlic, with the cut part facing down. Cover and simmer on low heat for an hour.


Add the carrots and simmer for another 30 minutes. Stir in the drained chickpeas and the spinach.


Cook for 5 minutes.


Stir in chopped, fresh cilantro, the lemon juice, and season with salt and pepper. Serve with yogurt.

Wednesday, March 1, 2017

Orange crush


I had the original orange crush near Assateague Island, in Ocean city, on a wonderful spring trip. It's a refreshing and delicious drink after a long day's beach walk.

Ingredients
1.5 oz Smirnoff orange twist
1.5 oz Triple sec
all juice from one orange
fill up with Sprite


Preparation
Add ice to the cup and mix in all the liquids. Top off with Sprite. Drink!

Russian mule


A refreshing, spicy summer drink. Don't skip any of the ingredients, and get a real, flavorful, alcoholic ginger beer.

Ingredients
20 oz ginger beer
4 oz vodka
6 ice cubes
10 leaves fresh mint
1 tsp sugar
2 lime wedges

Preparation
Add the ice and vodka to the cups.

Muddle the mint with the sugar. Squeeze in the fresh lime. Add to the cups. Pour in the ginger beer. Serve immediately.