Chicken Rogan Josh (recipe modified from Rogan Josh, Sanjeev Kapoor's Everyday Indian)

So I took a derviation from the veggie Indian food because I found these organic, local, free range chicken thighs. The company, after much research on my end, practices clean farming, and the chickens are raised and die humanely.

Rogan Josh (also Rogan Gosht-"Go-shh") is usually made with lamb, but since I don't do lamb, this is what it is.

1 lb. of diced chicken thighs (you can use breasts, too...just cook it shorter :))
1 c. of water or broth
1 lrg. white onion (or two small), finely chopped
2 tsp. Ginger paste/puree/mince
2 tsp. Garlic paste/puree
2 tbsp. oil (I used evoo, but canola is fine)
1 tsp. Turmeric powder
4 tsps. curry powder
1/2 tsp. chili powder (or 1 green chili, chopped)

1 tsp Garam Masala powder
1 tsp. whole cumin seeds
1 tsp. whole Cumin seeds
1 tsp. whole Fennel seeds
2 cans (16 oz.) Diced tomatoes, with juice
1/4 c. plain yogurt

Ok, so first I made the basic curry sauce...

Saute onions until they are soft, but not translucent. Add the seeds, and cook until the pop. Turn heat to low.  In a separate bowl, mix the ginger, garlic, and spices together. Add to onion mixture, and stir for one minute. Add in tomatoes, and yogurt. Return to medium heat. Stir in chicken and let simmer, covered, for 15-20 minutes. Stir occasionally.

Remove from heat, stir in the yogurt and Garam Masala spice.

Serve over brown rice or lentils, and garnish with fresh cilantro.

Aloo Gobi (Curried Cauliflower and Potato)

Yummy dish that makes your whole house smell like heaven...

Ingredients:

-Vegetable/Olive oil
-1 lrg. onion, peeled, finely chopped
-1 lrg bunch Coriander (AKA cilantro), leaves finely chopped (I use scissors) and stalks roughly chopped
-1-2 lrg. green chili's, sliced small (depending on how spicy you like it.)
-1 head cauliflower, cut into quarters
-3 lrg. potatoes, cut into small pieces(1/4 slices)
-1 lb. Roma tomatoes, grated (or you can use 14 oz can of crushed tomatoes)
-1/4" piece fresh ginger, peeled and grated (or you can used minced garlic, but PLEASE no powdered crap)
-3 cloves garlic, peeled and chopped
-1 tbsp. Cumin seeds (crush them), or buy the ground kind
-2 tbsp. Turmeric or Mustard seed powder (Turmeric is better, but not readily available)
-2 tsp. Garam Masala powder
-2 tsp. Curry powder (unless you have a curry plant handy...)

Heat the oil in a large pan or pot (I use my Dutch oven). Fry the onions and garlic, then add the cumin. Cook until onions are translucent but not brown. Now add in the coridander stalks, along with the turmeric, and a bit of salt if you like (I don't usually, though).

Cook for two minutes, then add the chilis. Cook for a few more minutes (about two or three). Add in the tomatoes, including the juice.

Mix in ginger. Now you can add the cauliflower and potatoes. If it seems too dry, add two tbsp. of water (NO MORE-aloo gobi is a dry curry, not a saucy one). Cover the pan and let simmer for 20 minutes, stirring occassionally. (I usually stop to drink some wine at this point

Finally, add in remaining spices and the cilantro leaves, saving a few out for garnish.

Now comes the trick to making it SUPER yummy and smelling GREAT: Turn off the heat under the pan, and let it sit for 20 minutes. Don't stir, just let it hang out.

I like to serve it with brown Basmati rice and maybe Cucumber salad, with some goat milk yogurt on the side. It should be a really pretty golden color, and smell like Indian takeout. It's a really fun dish to serve to friends, as this recipie makes 4-6 servings. It tastes great with a red wine (I usually use a Pinot Noir) or a Mango lassi, which I will post a recipie for later.

You can also purchase some Naan or Chapati bread to serve it with, and roll it up, Taco-style. When it is time to serve it, sprinkle the top with the left-over Coriander leaves.

Indian Food for Dummies


Ok, if you want to make awesome Indian food while looking awesome, there are going to be some things you'll need.

The Essentials- These are the things you will need to be a successful Indian cook.
-a deep, sturdy pan (I use a Dutch oven)
-Spices: Invest in a few high quality spices, as you will only use a few tablespoons at a time
          -Garam Masala spice-Penzey's spices, in Menlo Park, CA, offers several types of Masala spice via Mail Order
          -a good quality basic Curry powder (or buy a curry plant and dry the leaves)
          -Cardamom pods (Here in the US, I buy them in bulk at an Indian grocery)
          -a medium or large empty jar (Mason or peanut butter, for your Ghee)

-gear: Every good cook needs a cute lil' apron, pot holders, and timer
-Knives: Unlike the rest of Asia, Indian cooks do not do a lot of heavy chopping, so a precision knife is generally not needed. However, any kitchen should have a large butcher's knife (your call on European or Asian), a paring knife, and a utility knife (again, your call on size).

So now that you have all the stuff, let's start cooking!

Welcome back! After high demand (or, actually, after a demand from my friend Karen), I have decided to ressurect this here blog. Now, I've combined it with my other love, all things beauty. It stems from being a hairdresser, I'm sure.

So without further ado...

"Curry and Hairspray: Hopefully not together."