Indian Themed Shabbos Lunch
Here are some recipes I've made in the past for various shabbatot. I cut and pasted these from my own recipe files in my computer, so be aware that comments in parentheses or brackets are reminders to myself when I changed the directions or ingredients. I've done a quick check, but if anything is unclear, ask and I'll try to clarify. Also note that some of the recipes are more authentic than others, depending on where I got them from.
Chicken in a Spicy Red Sauce (Lal Shorve Vala Murgh)
(from Madhur Jaffrey's Quick & Easy Indian Cooking)
2¼ pounds chicken pieces
1 tsp. salt or to taste
freshly ground black pepper
7 good-sized garlic cloves, peeled & coarsely chopped
2 inch piece fresh ginger, peeled & coarsely chopped
¼ c. oil
1 tsp. cumin seeds
6 cardamom pods
2 inch cinnamon stick
5 whole cloves
3 dried, hot red chiles
½ t. turmeric
1/8 - ¼ t. cayenne
1½ c. canned, chopped tomatoes
12 oz. potatoes, peeled and cut into 1½ inch chunks
Sprinkle the chicken lightly with salt & pepper and set aside.
Process the garlic and ginger with 3 T. water, and blend to a paste.
Put the oil in a wide, non-stick pan and set over medium heat. Put in the cumin seeds. Wait ten seconds and put in the cinnamon stick, cardamom pods, cloves, and red chiles. Stir for a few seconds until the large spices begin to turn darker. Add the garlic-ginger paste. Stir and fry for 2 minutes. Put in the chicken, turmeric, and cayenne. Stir and fry for another minute. Now put in the chopped tomatoes, potatoes, 1¼ c. water, and 1 tsp. salt. Bring to a boil. Cover, turn the heat to low and simmer gently for 25-30 minutes or until the chicken and potatoes are tender.
Indian Samosa Casserole Vegetarian Times January 2010
Everything you love about Indian samosas is here in one low-fat, easy-to-make pie. Serve with Cucumber Raita or Tofu Raita. Serves 6
Crust [I USED FROZEN PIECRUSTS]
½ cup all-purpose flour
½ cup whole-wheat pastry flour
¼ tsp. salt
2 Tbs. vegetable oil
6-10 Tbs. cold water
1 Tbs. black or yellow mustard seeds
1 tsp. curry powder
1 tsp. ground ginger
½ tsp. ground cumin
1/8 tsp. red pepper flakes, optional
5 medium potatoes, peeled and quartered (1¼ lb.)
1½ tsp. vegetable oil
1 medium onion, diced (1 cup)
1 medium carrot, diced (½ cup)
3 cloves garlic, minced (1 Tbs.)
1 cup frozen peas
1 cup low-sodium vegetable broth
2 tsp. agave nectar or sugar
2 Tbs. soymilk
To make Crust:
1. Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
To make Filling:
2. Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes in bowl; set aside.
3. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
4. Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired. Spread filling in 9-inch pie pan. Set aside.
5. Roll out crust dough to 11-inch circle on floured work surface. Cover filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
6. Frozen cooking instructions: Preheat oven to 375°F. Place casserole on baking sheet, and bake 75 to 90 minutes, or until filling bubbles and crust is golden. Let stand 5 minutes before serving.
Ground Chicken or Turkey (with Peas) (Murghi Ka Keema)
3 T. oil
1 inch stick cinnamon
4 cardamom pods
2 bay leaves
1 small onion (~4 oz.), peeled and chopped
3 cloves garlic
2 t. peeled, finely grated fresh ginger
1¼ lbs. ground chicken or turkey
6 - 7 oz. fresh or frozen peas
1/4 t. ground turmeric
1 t. garam masala
½ - ¾ t. salt
2 T. fresh lemon juice
freshly ground black pepper
Put the oil in a wide pot and set over medium heat. When the oil is hot, put in the cinnamon, (cardamom), and bay leaves. Stir for a few seconds. Put in the onion. Stir and fry until the onion pieces turn brown at the edges. Put in the garlic and stir for a few seconds. Put in the ginger and stir for another few seconds. Now put in the meat. Stir and fry until all the lumps are broken up. Put in the remaining ingredients (peas, turmeric, garam masala, salt, lemon juice, and pepper). Stir to mix and cook for another 2 - 3 minutes, stirring as you do so.
Quick Chicken Tikka Masala EatingWell: September/October 2010
One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps including marinating and grilling the chicken before simmering in a curried tomato cream sauce. We’ve simplified it to a one-skillet dish and lightened it by increasing the vegetables, omitting the butter and using less cream. Serve with brown basmati rice and, for dessert, dates.
4 servings, 1½ cups each | Active Time: 40 minutes | Total Time: 40 minutes
4 teaspoons garam masala (see Note)
½ teaspoon salt
¼ teaspoon turmeric
½ cup all-purpose flour
1 pound chicken tenders
4 teaspoons canola oil, divided
6 cloves garlic, minced
1 large sweet onion, diced
4 teaspoons minced fresh ginger
1 28-ounce can plum tomatoes, undrained
1/3 cup whipping cream [I used MimicCreme]
½ cup chopped fresh cilantro for garnish
Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with ½ teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)
Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.
Tips & Notes
Note: Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.
Aloo Rasedaar (from blog: The Budding Cook)
1 Tbsp oil
1½ tsp panch phoron
1 tsp ginger paste
3-4 cloves garlic, chopped finely
5-6 green chillies, chopped
½ large onion, finely chopped
½ tsp chilli powder
A pinch of turmeric powder
½ tsp coriander powder
1 big tomato, finely chopped
3 medium potatoes, cubed and cooked in the microwave
Salt to taste
Heat oil in a pan and add the panch phoron. When it splutters add the ginger paste along with the garlic and green chillies.
Add the chopped onions immediately and sauté well until they are soft. Add chilli, turmeric and coriander powders.
Toss in the chopped tomatoes and cook covered for 5 minutes. Then add the cooked potatoes (I mashed some of the cubes) and cook for 3-4 minutes. Add some water to get a gravy-like consistency.
Continue cooking for 2-3 minutes to allow all the flavors to blend. Add salt to taste.
Serve hot with rice or chapatis.
¾ c. garbanzo-fava flour blend
1 T. coconut oil, melted (oil worked fine)
1 T. minced fresh ginger
1 serrano chile, finely chopped (1T.)
1½ t. coriander
¾ t. cumin
¾ t. salt
¼ t. turmeric
1 large pinch cayenne pepper
½ medium green cabbage (3 cups), finely chopped (leave a few leaves whole to line steamer)
¼ c chopped fresh cilantro
¾ c. plain low-fat yogurt
1. Place flour in bowl, add oil, and rub with fingers until combined. Stir in ginger, chile, coriander, cumin, salt, turmeric, and cayenne. Add cabbage, and mix, squeezing with hands, until dough forms. Cabbage has enough moisture, so you shouldn't need to add any other liquid. [I found that I did have to add some water.]
2. Form ¼ c. dough into smooth, oblong shape. Repeat with remaining dough to make 12 dumplings. (I was only able to get eight dumplings.) Line steamer with cabbage leaves. Lay dumplings in single layer in the steamer.
3. Bring 2 inches water to a boil in wok or large saucepan over medium-high heat. Place steamer over water, cover, and steam dumplings, 20 - 25 minutes, or until shiny and firm.
4. Sprinkle with cilantro and serve with yogurt, if desired.
1 large onion, chopped
4 garlic cloves
2 inch piece fresh ginger, peeled
3 tomatoes, chopped
6 T. oil (only used 2 T. oil)
1 large cauliflower, separated into florets (used 1½ lbs. frozen)
1 tsp ground turmeric
1 tsp cayenne pepper
1 tsp ground cinnamon
½ tsp ground cloves (I used allspice)
1 tsp ground cardamom
4 bay leaves
1 tsp sugar
1 tsp salt
¼ cup cashew nuts, toasted
¼ cup raisins
Puree onion, garlic, ginger, and tomatoes in food processor.
Heat oil over medium heat and saute cauliflower until begins to brown and soften. Remove from pan with slotted spoon.
Saute onion mixture with turmeric and cayenne for 3 minutes.
Add cinnamon, cloves, cardamom, bay leaves, sugar, and salt.
Return cauliflower to pan and turn to coat well and heat through.
Serve garnished with nuts and raisins.
Gajar Halva (Carrot Pudding - an Indian Dessert) SERVES 6
6 medium carrots, shredded
2 cups half-and-half (I used soymilk)
½ cup packed brown sugar (I used ¾ cup)
½ cup golden raisins
¼ cup butter or margarine
½ teaspoon ground cardamom (I used more)
¼ teaspoon salt
¼ cup unsalted pistachios or slivered almonds
1. Heat carrots and half-and-half to boiling in saucepan; reduce heat.
2. Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes. (took longer)
3. Stir in the brown sugar, raisins, butter, cardamom and salt.
4. Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes. (It took longer)
5. Garnish with pistachios or slivered almonds.
6. Serve warm and enjoy!
I have also made mulligatawny (a soup), chapati (a bread), and basmati rice. I didn't copy the recipes for the mulligatawny or the chapati into my files. These recipes are easily available online.
I'm not a big salad lover, so unfortunately, no, I don't. I'm pretty sure that salad (at least green salads) is not a big part of Indian cuisine, so I certainly don't feel the need to serve it when I make Indian food.
In truth, I don't ever feel the need to serve any specific course or dish, beyond the halachic miminums (kiddush & challah, basically). We never have cholent, for example, because I'm not a big fan (though some of "got cholent's" cholents were pretty good, when we used his catering at a shul kiddush). No gefilte fish because of a fish allergy. And I'm just as likely to make some sort of bread in my bread machine instead of a standard challah. We're pretty eclectic around here!
A salad involving both greens and mangoes would compliment Indian food nicely. Even if salad isn't authentic.
As for samosas, they aren't difficult, just very time consuming. I rarely make them, I just like to eat them.
Most of the Indian dishes I do make have a sauce that is more liquid than I am willing to reheat on Shabbat. I suggested samosas because they are "dry"
A lot of vegans are now using this trick to thicken non-dairy milks: soak plain cashews (usually about l/2 cup to 1 and 1/2-2 cups of the milk) at least 2 hours (overnight is fine and I've even kept soaked ones for several days refrigerated. Then in a blender or food processor grind up the cashews with the milk. This thickens the milk. A lot of us are using more and more cashews in whipped style toppings as well. We don't like the chemical taste of most of the traditional kosher non-dairy options and the newer vegan ones are very pricey.
I think that the nuts themselves and the almond milk are a lot less expensive together than the same amount of mimicreme. Another big plus is that the cashews keep for a long time in the refrigerator before and even for a reasonable amount of time after being soaked. They are also a lot easier to find here. We have to go to Whole Foods to find Mimicreme and it won't keep for very long after it's opened. Also, my husband loves cashews as a snack. So we'd probably be keeping them on hand anyway.
Thank you Queenscook! I started out with the samosa pie, which turned out great! I did not realize though how pricey cardamom was:) I also made an Indian cholent which I found on Jamie Geller's website, it's basically a chicken, lentil and vegetable stew, which I served over basmati rice, which i prepared separately. Now that I have all the spices, I am going to try the rest of your recipes in the coming weeks! Thank you so much for the inspiration! If you have a good recipe for the green mint chutney sauce (I think it is served as dipping sauce for samosas), I would love to see it!
Well, I do have a recipe, but I have not tried it yet. As I look at it here, I don't really know what is meant by 1 fresh ginger, since fresh ginger varies from tiny pieces to huge ones. I also can't remember where I got the recipe, but it's on my list of things to try. Here it is:
The Indian Condiment: Coriander-Mint or Green Chutney
Total time: 10 min Prep time: 5 min
1 bunch fresh mint (leaves)
1 bunch coriander (fresh)
6-7 garlic cloves (depending on taste)
1 fresh ginger
3 green chilies
1 tsp sugar
½ tsp salt
2 tsps fresh lemon juice
Snip of the roots from both the bunches.
Peel the garlic cloves and clean the ginger piece.
Remove stalks from green chillies.
Put all ingredients in a blender, add salt, sugar, and lime juice.
Grind to make a smooth paste.
Remove in a bowl.
Chill to serve.
Green chutney can be refrigerated for up to 6-7 days.
By the way, cardamom IS quite expensive, but I use it in many things other than Indian food, so I get my money's worth. I throw it in any dessert recipe where I'm also using spices like cinnamon, nutmeg, etc. I have also found that Pereg brand comes in a larger container, and is generally cheaper than brands like McCormick.
This one is from Joy of Kosher website:)
1 onion, diced
1 potato, small dice
2 teaspoons turmeric
4 cloves garlic
1/2 teaspoon cardamom, ground
1 stick cinnamon
1 teaspoon ground ginger
2-3 pieces chicken on the bone
1/2 bag of baby carrots, diced
11/2 cups yellow lentils or channa daal
2 teaspoon salt
water to cover
1 Combine all ingredients in a crockpot, cover with water.
2 Set on low before Shabbat and allow to cook until ready to serve, about 18 hours.
I like to make the rice on the side in the rice cooker, but you could also mix it in, use 1 cup.