Indian night!

I love Indian food. I hardly ever get the chance to eat it because I really don’t like any of the Indian restaurants around here… but I really do love it. I was a bit intimidated to try any recipes at home, but then some recipes appeared in the May 08 issue of Cooking Light. Yippee!

The menu was:
Appetizer – Indian-Spiced Roasted Nuts
Entree – Grilled Tandoori Chicken
Side – Green Beans and Potatoes in Chunky Tomato Sauce

Indian-Spiced Roasted Nuts
1 1/2 teaspoons brown sugar
1 1/2 teaspoons honey
1 teaspoon canola oil
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
 Dash of freshly ground black pepper
1/4 cup blanched almonds (I just used raw almonds because I could only find slivered blanched.)
1/4 cup cashews
1/4 cup hazelnuts
(Note: I used all unsalted nuts)

1. Preheat oven to 350°.
2. Combine the first 8 ingredients in a microwave-safe bowl. Microwave at HIGH for 30 seconds; stir until blended. Add nuts to sugar mixture; toss to coat. (I actually had to throw the nuts plus mixture back into the microwave to get the coating melted enough to…well, coat! I guess I didn’t work fast enough.) 🙂
3. Spread nuts evenly on a baking sheet lined with parchment paper. Bake at 350° for 15 minutes or until golden brown. Cool.

[Have I mentioned that I LOVE MY NEW CAMERA!??! I’m still figuring out how to use it, and I need better lighting, but holy cow it’s a lot better than my old one!]
Grilled Tandoori Chicken
(Serves 8 as listed here…I actually cut down by 4 to serve 2. It worked just fine!)
2 teaspoons canola oil
4 teaspoons Hungarian sweet paprika
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground red pepper
2 cups coarsely chopped onion
1/2 cup coarsely chopped peeled fresh ginger
2 teaspoons finely chopped seeded serrano pepper (Note: these things are HOT! Don’t get it under your nail. Ow.)
8 garlic cloves, crushed
2 1/2 cups plain low-fat yogurt, divided
1/4 cup fresh lemon juice, divided
2 teaspoons salt, divided
16 skinless, boneless chicken thighs (about 3 pounds)
 Cooking spray

1. Heat oil in a small nonstick skillet over medium-high heat. Add paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.
2. Place onion, ginger, serrano pepper, and garlic in a food processor; process until smooth. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken thigh. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator for 8 hours or overnight, turning occasionally. (OOPS, I forgot I need 8 hours; therefore, mine marinated for 1-2 hours. It just wasn’t quite as flavorful, but it was still ok!)
3. Prepare grill.
4. Combine remaining 2 cups yogurt, 2 tablespoons juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon salt in a bowl, stirring well. Cover mixture, and chill.
5. Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.

Green Beans and Potatoes in Chunky Tomato Sauce
(Again, serves 8 as listed here, but I pared it down to 2 servings with no problem.)

1 1/2 tablespoons olive oil
1 garlic clove, minced
1 1/2 cups diced red potato
1/2 cup chopped celery
1/2 teaspoon salt
1 1/4 pounds green beans, trimmed
1/4 cup water
1/3 cup chopped fresh cilantro
3/4 pound plum tomatoes, peeled and coarsely chopped (I forgot to peel them, and they were fine.)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper

1. Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; sauté 30 seconds, stirring constantly. Add potato, celery, salt, and beans; sauté 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender. Add cilantro and tomatoes. Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers.

Macro setting rocks. I can’t decide between the close-up of my potato or my green bean. Thus, you get both. 🙂


One response to “Indian night!

  1. That looks good… all the colors are beautiful!

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