Peanuts with Indian Spices

RECIPE

This easy appetizer can keep up to a week in an airtight container. If you have leftovers after the party, enjoy as a snack or salad topping.

Yield
6 cups (serving size: 1/4 cup)

Ingredients
2 tablespoons ground coriander
2 tablespoons brown sugar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
3 large egg whites
6 cups unsalted, dry-roasted peanuts
3 tablespoons black sesame seeds
Cooking spray

Preparation
Preheat oven to 300°.

Combine first 6 ingredients in a small bowl.

Beat egg whites in a medium bowl for 1 minute or until frothy. Add spice mixture, peanuts, and black sesame seeds; stir well. Spread the mixture in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 300° for 30 minutes or until the nuts are dry and roasted, stirring occasionally. Cool completely.

Nutritional Information
Calories:228 (74% from fat)
Fat:18.8g (sat 2.6g,mono 9.2g,poly 5.9g)
Protein:9.4g
Carbohydrate:9.3g
Fiber:3.5g
Cholesterol:0.0mg
Iron:1mg
Sodium:158mg
Calcium:28mg

Indian cooking@home
by cooking lover

Indian-Spiced Grilled Baby Squash

RECIPE

Grilling underscores the earthiness of the cumin and coriander, and enhances the nuttiness of this summer squash. Use white, orange, or yellow pattypan squash for the most colorful skewers.

Yield
4 servings (serving size: 2 skewers)

Ingredients
1 tablespoon olive oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pound baby pattypan squash, cut in half crosswise
1 medium red onion, cut into 1-inch pieces
Cooking spray
1 tablespoon thinly sliced fresh mint leaves

Preparation
1. Preheat grill.

2. Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.

Nutritional Information
Calories:61 (53% from fat)
Fat:3.6g (sat 0.5g,mono 2.5g,poly 0.5g)
Protein:1.7g
Carbohydrate:6.9g
Fiber:1.8g
Cholesterol:0.0mg
Iron:0.6mg
Sodium:299mg
Calcium:26mg

Indian cooking@home
by cooking lover

Orecchiette with Indian-Spiced Cauliflower and Peas

RECIPE

Vegetables play an important role in the cuisine of India, and cauliflower and peas are a favorite combination. Here Italian orecchiette catches the peas and the sauce so that each bite is full of flavor.

Yield
4

Ingredients
2 tablespoons cooking oil
1 onion, cut into thin slices
2 cloves garlic, chopped
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/2 head cauliflower, cut into small florets (about 4 cups)
1/2 cup water
1 1/2 cups canned crushed tomatoes (one 16-ounce can)
1 teaspoon salt
1 cup frozen petit peas
1/3 cup chopped cilantro
3/4 pound orecchiette

Preparation
1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic, cumin, and coriander and cook until fragrant, 2 minutes longer.

2. Add the cauliflower to the onion mixture; stir to coat. Add the water, bring to a simmer, cover, and steam for 3 minutes. Stir in the tomatoes and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the peas and cilantro and cook until the cauliflower is tender and the peas are hot, about 2 minutes longer.

3. In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Drain and toss with the sauce.

Wine Recommendation: Fragrant sauces work very nicely with fragrant wines such as gewürztraminers, which can come from either the Alsace region in France or from California. The Alsatian version often has more acidity.

Indian cooking@home
by cooking lover

Indian Baked Chicken Pockets

RECIPE

Prep: 25 min., Cook: 5 min., Bake: 20 min.

Yield
Makes 18 appetizer servings

Ingredients
1 cup basmati rice
1 tablespoon curry powder
1 tablespoon vegetable oil
1/3 cup finely chopped onion
1 tablespoon lemon juice
1 cup chopped cooked chicken
1 teaspoon salt
1/4 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1 large egg
2 tablespoons water
1 (9-ounce) jar mango chutney

Preparation
1. Prepare basmati rice according to package directions.

2. Cook curry powder in a medium skillet over medium heat about 30 seconds or until fragrant. Add oil, and cook, stirring constantly, 1 minute. Add onion, and sauté 1 minute. Stir in lemon juice. Add rice, chicken, salt, and pepper; cook 1 minute.

3. Roll one pastry sheet into a 12-inch square on a lightly floured surface. Cut pastry into 9 (4-inch) squares.

4. Stir together egg and 2 tablespoons water; lightly brush edges of pastry squares with mixture.

5. Place 2 tablespoons rice mixture on each square, and fold over to form a triangle. Press edges to seal. Repeat procedure with remaining pastry and filling. Brush tops with remaining egg mixture, and place on a baking sheet.

6. Bake at 400º for 20 minutes or until golden brown. Serve warm with chutney.

INDIAN PARTY POCKETS: Stir 1/3 cup golden raisins, 1/4 cup chopped almonds, and 3 tablespoons chopped cilantro into prepared chicken mixture, and proceed as directed. For a creamy dipping sauce, stir 1 cup plain yogurt, 1 tablespoon chopped cilantro, and 1/4 teaspoon each of curry powder, ground red pepper, salt, and pepper into the mango chutney.

NOTE: To make smaller appetizers, cut each pastry sheet into 16 (3-inch) squares, top with about 1 tablespoon rice mixture, and proceed as directed.

Indian cooking@home
cooking lover

Indian Summer

RECIPE

This drink comes from the sultry plains of New Delhi. Gin was originally used, but preferences have lately changed to milder-tasting vodka. This recipe serves 2 but is easy to multiply. For testing, we used Laxmi Natural Tamarind Concentrate, available in ethnic markets.

Yield
2 servings

Ingredients
1/4 cup vodka
1 tablespoon sugar
3 tablespoons water
2 tablespoons fresh lime juice
1 teaspoon tamarind concentrate
2/3 cup crushed ice
2 orange slices, cut into quarters
2 pineapple slices, cut into quarters

Preparation
Combine first 5 ingredients, stirring until sugar dissolves. Divide vodka mixture, ice, orange quarters, and pineapple quarters between 2 glasses. Serve immediately.

Nutritional Information
Calories:202 (1% from fat)
Fat:0.3g (sat 0.0g,mono 0.0g,poly 0.1g)
Protein:1.3g
Carbohydrate:36.4g
Fiber:7.8g
Cholesterol:0.0mg
Iron:0.6mg
Sodium:4mg
Calcium:68mg

Indian cooking@home
by cooking lover

Indian-Style Potatoes

RECIPE

Yield
3 servings (serving size: about 2 cups)

Ingredients
1 tablespoon canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon salt
3/4 teaspoon crushed red pepper
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
2 garlic cloves, minced
1 pound green beans, trimmed
1 large baking potato, peeled and cut into (1/4-inch) strips (about 4 cups)
1/4 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon rind (optional)

Preparation
Heat oil in a Dutch oven over medium-high heat. Add mustard seeds and next 5 ingredients (mustard seeds through garlic); sauté 1 minute (mustard seeds will pop). Stir in green beans and potato; cook 5 minutes, stirring occasionally. Add water and lemon juice; cover, reduce heat to low, and cook 10 minutes or until potato is tender. Garnish with lemon rind, if desired.

Nutritional Information
Calories:246 (20% from fat)
Fat:5.4g (sat 0.4g,mono 2.7g,poly 1.5g)
Protein:6.4g
Carbohydrate:46.7g
Fiber:8.1g
Cholesterol:0.0mg
Iron:2.4mg
Sodium:604mg
Calcium:72mg

Indian cooking@home
by cooking lover

Indian Rice Pudding

RECIPE

Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.

Yield
8 servings (serving size: about 1/3 cup)

Ingredients
2/3 cup uncooked basmati rice
5 cups 2% reduced-fat milk
1/4 cup sugar
2 tablespoons flaked sweetened coconut
1/2 teaspoon ground cardamom
2 tablespoons sliced almonds, toasted
2 tablespoons raisins

Preparation
Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.

Nutritional Information
Calories:183 (20% from fat)
Fat:4.1g (sat 2.2g,mono 1.3g,poly 0.3g)
Protein:6.4g
Carbohydrate:31.6g
Fiber:0.8g
Cholesterol:11mg
Iron:0.7mg
Sodium:80mg
Calcium:191mg

Indian cooking@home
by cooking lover

Roasted Potatoes with North Indian Spices

RECIPE

Potatoes are a staple throughout India. While Northern Indian cuisine is not known for hot and spicy dishes (unlike the southern part of the country), you can finish these deliciously zesty potatoes with 1/4 teaspoon ground red pepper for extra spiciness, if you like.

Yield
8 servings (serving size: about 3/4 cup potato mixture and 1 lime wedge)

Ingredients
3 1/2 tablespoons canola oil, divided
3 pounds small red potatoes, halved (about 8 cups)
1 3/4 teaspoons black mustard seeds
6 dried red chiles
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
1/2 jalapeño, seeded and minced
1 1/2 teaspoons kosher salt
1 teaspoon ground turmeric
1/2 teaspoon Garam Masala
Cooking spray
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1 tablespoon fresh lime juice
8 lime wedges

Preparation
1. Preheat oven to 400°.

2. Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.

3. Heat remaining 2 1/2 tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Stir in salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9–inch baking dish coated with cooking spray.

4. Bake at 400° for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and juice. Serve with lime wedges.

Nutritional Information
Calories:241 (28% from fat)
Fat:7.4g (sat 0.6g,mono 3.7g,poly 2.4g)
Protein:5.9g
Carbohydrate:38.9g
Fiber:5.5g
Cholesterol:0.0mg
Iron:3.2mg
Sodium:370mg
Calcium:19mg

Indian cooking@home
by cooking lover

Boka Dushi (Dutch West Indian Chicken Kebabs)

This is the Dutch West Indian version of the classic Indonesian saté. Boka means "mouth" and dushi means "sweet" in Papamiento, the musical dialect that blends Dutch, Portuguese, Spanish, and West African languages. Kejap manis, the ancestor of modern ketchup, is a thick, sweet soy sauce; you can substitute equal parts soy sauce and molasses. Sambal ulek is a fiery paste made of red peppers. Look for both in Asian markets.

Yield
6 servings (serving size: 3 kebabs and 2 tablespoons dutch west indian peanut sauce)

Ingredients
1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated peeled fresh ginger
1 teaspoon sambal ulek or Thai chile paste
1/2 teaspoon ground turmeric
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch-wide strips, or 1 1/2 pounds chicken tenders
Cooking spray
Dutch West Indian Peanut Sauce

Preparation
Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.

Prepare grill
Remove chicken from bag, and discard marinade. Thread chicken strips onto 18 (8-inch) skewers.

Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with Dutch West Indian Peanut Sauce.

(Totals include Dutch West Indian Peanut Sauce)

Nutritional Information
Calories:212 (26% from fat)
Fat:6.1g (sat 1.1g,mono 2.5g,poly 1.8g)
Protein:29.5g
Carbohydrate:9.5g
Fiber:0.9g
Cholesterol:66mg
Iron:1.9mg
Sodium:676mg
Calcium:40mg

Indian cooking@home
by cooking lover

Indian-Spiced Roast Salmon

These fillets are seasoned with a fragrant mélange of spices and herbs. Serve with a side of steamed basmati rice.

Yield
4 servings (serving size: 1 fillet, 1 tablespoon yogurt, and 1 lemon wedge)

Ingredients
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 (6-ounce) salmon fillets (about 1 1/4-inches thick)
1/2 teaspoon salt
1 teaspoon olive oil
1/4 cup plain fat-free yogurt
4 lemon wedges

Preparation
Heat oven to 400°.
Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt; dredge fillets in spice mixture. Heat oil in a large skillet over medium-high heat. Add fillets, skin sides up; cook 5 minutes or until bottoms are golden. Turn fillets over. Wrap handle of skillet with foil; bake at 400° for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Serve with yogurt and lemon wedges.

Nutritional Information
Calories:301 (46% from fat)
Fat:15.4g (sat 2.7g,mono 7.7g,poly 3.2g)
Protein:35.9g
Carbohydrate:2.6g
Fiber:0.3g
Cholesterol:111mg
Iron:1.6mg
Sodium:390mg
Calcium:54mg

Indian cooking@home
by cooking lover