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Mordern Indian Cooking - Recipes

 

Curry Corn Chowder with Roasted Poblanos  

SERVES 4

  • 2 poblano chiles
  • 1 pound potatoes, peeled and diced into (1- inch) cubes
  • 4 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, chopped
  • ¼ cup celery, diced
  • ½ cup green pepper, diced
  • Salt to taste
  • 3 cups fresh corn kernels or frozen corn, thawed
  • 2 cups vegetable stock or water
  • 1 cup cream
  • 1 tablespoon curry powder
  • 3 tablespoons cilantro, chopped

Pre heat the grill or a broiler. Grill or broil the chilies until the skin begins to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skin loosens, about 10 minutes. Peel the chiles and chop coarsely, Set aside

In a small sauce pan, add the potatoes and enough water to cover and cook until tender. Drain and set aside.

In a large sauce pan, heat the oil, cumin, onion, celery and pepper and sauté until the vegetables are softened, about 5 minutes. Add salt and corn and cook for 3 to 4 minutes longer. Stir in the roasted chiles, potatoes, stock, cream, curry powder and 1 tablespoon of cilantro and simmer until the soup thickens, 20 to 25 minutes.

Serve hot garnished with the remaining cilantro.

Indian_grilling_roasting_rub

   
Indian_grilling_roasting_rub

Grilled Chicken with Kokum Apple compote  

SERVES 4

  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon cardamom pods
  • 1 (1-inch) piece cinnamon stick
  • 1 medium onion, roughly chopped
  • 1 tablespoon ginger, chopped
  • ½ teaspoon ground cloves
  • 1 teaspoon cayenne
  • 4 tablespoons vegetable oil
  • Juice of 1 lemon
  • Salt to taste
  • 1 pound (4 breasts) trimmed boneless chicken breasts

Place a small frying pan over low heat and dry-roast the coriander, cumin, cardamom and cinnamon until aromatic. Grind the roasted spices to a fine powder using a spice grinder.

Place onion, ginger, cloves, cayenne, oil, lemon juice and salt in a blender or food processor until smooth. Add the roasted spice mixture to the onion paste.

Marinate the chicken with the spice paste. Cover and marinate for 2 to 4 hours.

Preheat the grill to 350 º F. Grill the chicken pieces for 5 minutes on each side on the grill, or until the chicken is tender and cooked.

Compote

  • 2 tablespoons butter
  • 2 granny smith apples, peeled, cored and chopped
  • ½ cup apple cider
  • 1 teaspoon coriander seeds, toasted and ground
  • 1 teaspoon ground cumin, toasted and ground
  • 2 tablespoons kokum, seeded and chopped
Cook the butter in small saucepan over high heat until golden brown. Add the apples and cook stirring until caramelized about 5 minutes. Add the apple cider and cook until the liquid had evaporated about 5 to 7 minutes. Mix in the coriander, cumin and kokum and cook for 1 minute. Set aside until ready to use.
 

   

Yellow Pear and Cherry Tomato Salad with Cumin

  • Serves 4
  • 2 tablespoons lemon juice
  • 2 tablespoons red onion, minced
  • 2 teaspoons honey
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • ½ teaspoon red pepper flakes
  • 2 teaspoons cumin seeds, toasted and coarsely ground
  • 2 cup yellow pear tomatoes, halved
  • 1 cup red cherry tomatoes, halved
  • 1 cup orange cherry tomatoes, halved
  • 1 tablespoon fresh basil, chopped.

In a small bowl combine the lemon juice, red onion, honey, olive oil ,salt, red pepper flakes and cumin. Whisk until well blended.

In a large salad bowl, toss together all the tomatoes. Pour the dressing on top, add the chopped basil and toss gently to mix well. Serve immediately.


   

Black Tea Cinnamon Truffle  

Makes 5 Dozen Truffles

  • 1 pound semi sweet chocolate, finely chopped
  • 2 cups heavy cream
  • 1 cinnamon stick
  • ½ cup tea leaves
  • 4 tablespoons unsalted butter, softened
  • Cocoa powder, for dusting

Place the chopped chocolate in a medium bowl and set aside

Using a small pot, bring the cream and cinnamon to boil. Remove from heat, add the tea and infuse for 5 minutes. Strain the hot cream through a fine sieve over the chocolate. Using the back of the spoon, press the tea leaves to extract as much flavor as possible. Allow the cream to soften the chocolate for 2 minutes. Using a whisk, stir the chocolate mixture slowly until smooth. Add the butter, stirring until mixed. Transfer the chocolate cream mixture into a flat pan and cover with plastic wrap, making sure the plastic wrap touches the entire surface of the mixture. Refrigerate for at least 2 hours until the chocolate is set.

Place the cocoa powder in a shallow plate. Using a teaspoon dipped in hot water, form ½ inch balls of the chocolate mixture. If the mixture gets too soft while working, refrigerate until set. Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to three weeks.