This week we made some Indian cuisine in my Boot Camp class. I'm really excited to try some of these global cuisines because I haven't had a ton of exposure to food from other countries. I've had pretty much no exposure to Indian food, so this was a fascinating class for me. Here was our menu:
Chicken Satays with Peanut Dipping Sauce
Indian Spiced Cauliflower and Peas
Some of the recipes are on the spicier side, but can be made more mild (which I will do because I haven't quite gotten used to spicy food yet). My favorite was the Chicken Vindaloo and homemade Naan. I may or may not have eaten 5 loaves of Naan before the night was through (hey...they aren't that big).
I forgot my camera again, which makes me so mad. The food looked so colorful and wonderful...next time I'll remember to grab it before class, I hope.
So, like I said, here are my favorites...
~If you have a well stocked spice cabinet, you're good to go~
- 1/3 cup white wine vinegar
- 6 large garlic cloves, peeled
- 3 tbsp chopped fresh ginger (remember, you can freeze this to have on hand when needed)
- 1 1/2 tbsp curry powder
- 2 tsp ground cumin
- 3/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp dried crushed red pepper
- 2 tbsp yellow mustard seeds
- 2 lbs skinless boneless chicken thighs (about 10), cut into 1 to 1 1/2 inch pieces
- 4 tbsp olive oil
- 2 1/2 cups chopped onions
- 1 (14 1/2 oz to 16 oz) can diced tomatoes in juice
- 1 cinnamon stick
- 1/2 cup chopped fresh cilantro (I didn't use this because I don't like it)
- Place first 8 ingredients in a blender or food processor. Add 1 tbsp mustard seeds and blend until smooth. Transfer spice mixture to a large bowl.
- Add chicken and 2 tbsp oil to spice mixture and coat well.
- Heat remaining 2 tbsp oil in a large skillet over medium-high heat. Add onions and saute until golden, about 5 minutes.
- Add chicken mixture and stir 3 minutes to blend flavors. Then add tomatoes with their juice and cinnamon stick. Bring to a boil.
- Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
- Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tbsp mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro (if desired) and serve (with Naan!).
~ This takes a little bit of time, but it's so worth it~
- 1 (.25 oz) package active dry yeast
- 1 cup cold or luke warm water
- 1/4 cup sugar
- 3 tbsp milk
- 1 egg, beaten
- 2 tsp salt
- 4 1/2 cups bread flour (you can use all-purpose, too...or you could use 1/2 all purpose and 1/2 whole wheat)
- 2 tsp minced garlic (optional, but highly recommended)
- 1/4 cup butter, melted
- In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until slightly frothy.
- Stir in sugar, milk, egg, and flour. Mix a little bit, then add the salt. It should come together to to form a soft dough.
- Knead for 6 to 8 minutes on a lightly floured surface, or until smooth (try to use the least amount of flour as possible). You could also knead this by using a stand mixer with a dough hook.
- Put the dough into a large ziploc bag that has been sprayed with cooking spray on the inside. Let it rise for 1 hour until doubled in size.
- Punch down dough and knead in the garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and play on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat.
- Roll the dough balls out into a thin circle with a rolling pin. Place dough on grill and cook for 2 or 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
- Remove from grill, and continue the process until all the naan has been prepared. This pairs great with many many things, but we ate it with the Chicken Vindaloo.