Perfect Basmati Rice

December 11th, 2019 | Posted by Milana in Indian Cuisine | Sides - (0 Comments)

INGREDIENTS:

2 Cups Basmati Rice

2 Tbsp Vegan Butter or Avocado Oil

2 tsp Lemon Juice

4 Cups Water

1/2 tsp salt

DIRECTIONS:

Prepare the rice:

Wash basmati rice under running cold water until water runs clear. Soak rice in enough warm water for at least 10-15 min. Drain the rice and let it dry in a strainer for 10 min. This helps to firm up the rice.

Cooking the rice:

Heat the butter/oil in a thick bottom saucepan on medium heat. Add and sauté for a minute. Add water, salt, and lemon juice. Stir to combine. Bring to a boil. Cover and reduce the heat to the lowest it can possibly go. Simmer for 20 min. Turn off the heat and let it stand covered for an additional 10 min. This step is a must and should not be skipped. This allows time for the rice to firm up so it doesn’t break when your fluff it with a fork before serving. Then open fluff with a fork.

Nutrition Analysis:

Serving: 1 cup

Calories: 190

Carbohydrates: 35g

Protein: 3.3g

Fat: 2g

Saturated Fat: 1.1g

Cholesterol: 4mg

Sodium: 297mg

Potassium: 56mg

Fiber: 0.6g

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Rating: 5.0/5 (1 vote cast)

Chicken Tikka Masala

December 11th, 2019 | Posted by Milana in Indian Cuisine - (0 Comments)

Chicken Tikka Masala:

 

SPICE MIXTURE:

1 Tbsp curry powder (I use the one by Pereg)

1 Tbsp ground cumin

1 Tbsp ground coriander

2 tsp ground turmeric

2 tsp salt

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional)

CHICKEN TIKKA MASALA:

2 pounds boneless, skinless chicken thighs, cut into cubes

1 cup Trader Joe’s Plain Cultured Cashew Beverage

6 cloves garlic, grated, divided

1 Tbsp freshly grated ginger, divided

2 Tbsp Refined Peanut or Avocado oil

1 Tbsp Vegan butter (I use Miyoko’s)

1 medium onion, finely diced

1 can (15 ounces) canned Organic tomato sauce or crushed tomatoes

1 cup Organic canned coconut milk or cream

3 Tbsp Coconut Sugar

Fresh cilantro, chopped, to serve

4 cups basmati rice, to serve

DIRECTIONS:

In a small bowl, whisk together the spices. Set aside.

In a large bowl, combine the chicken, cashew beverage, half of the garlic, half of the ginger, and half of the spice mixture, reserving the rest for later. Stir, cover, and allow to marinate for at least 15 minutes, or preferably overnight.

In a large, heavy bottomed pot, heat the oil and butter over medium-high. Remove the chicken from the marinade and add to the pot in batches. Cook until browned all over and beginning to char, turning once, about 6 minutes total. Remove from the pan and set aside for later. Repeat until all of the chicken is browned.

Add the chopped onion and the remaining garlic, ginger, and spices to the pot. Cook, stirring occasionally, until the onion softens, about 4 minutes. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden spoon to release the browned bits while stirring.

Pour in the coconut milk/cream, sugar and add the chicken back to the pot. Stir and reduce to low heat. Let simmer for 10 minutes, stirring occasionally. Garnish with chopped cilantro and serve over basmati rice with naan or paratha bread. Enjoy!

*Originally adapted from Host the Toast.

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Rating: 5.0/5 (1 vote cast)

Coconut Chicken Korma

August 18th, 2019 | Posted by Milana in Indian Cuisine | Lunch/Dinner - (0 Comments)

INGREDIENTS:

MARINADE:

7 Boneless, Skinless Chicken Thighs, cut into 2 ” pieces

2 Tbsp Olive Oil

2 tsp Garam Masala * (recipe follows)

2 tsp Curry Powder

1/2 tsp salt

1/4 tsp finely ground pepper

SAUCE:

2 onions, peeled and cut into quarters

6 cloves garlic, minced

1 cup water

4 tsp Curry powder

1 tsp ground Turmeric

1 tsp Garam Masala

3/4 tsp salt

1/2 tsp black pepper

1/2 tsp ground coriander

1/2 tsp cinnamon

1/2 ground cumin

1/4 tsp ground cardamom

1/8 tsp ground nutmeg

3 Tbsp Olive Oil

3 Large Tomatoes, diced small

1 Tbsp Freshly Grated Ginger

1/4 Almond Flour

1/4 cup Raw Cashew Butter (I use unsalted)

1 cup unsweetened Coconut Milk, (I use Trader Joe’s Organic. I stir the milk first and then measure out a cup)

1-1/2 cups Wayfare vegan sour cream

1 Tbsp Dark Brown Sugar, packed

GARAM MASALA RECIPE:

2 Tbsp ground coriander

1 Tbsp ground cumin

1/2 tsp black pepper

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

1/4 tsp ground nutmeg

DIRECTIONS:

In a small bowl, mix together the 2 Tbsp of oil and all the spices. Massage it in to the chicken. Cover and refrigerate it for at least 2 hours or 12 hours overnight. To make the sauce, purée the onions with minced and a cup of water in a blender, set aside. In a small bowl, mix together all the spices, from curry powder to nutmeg, set aside. In a large pot, heat oil. Add onion purée and sauté for 3 min on high heat. Add spice mixture and sauté for another 2 min until distributed evenly. Then add the tomatoes, ginger, almond flour, cashew butter, milk sour cream and sugar. Stir well. Bring to a boil and simmer on medium low for 15 min.

In a large pan, brown the thighs on medium heat. You don’t have to cook it through because it will still have to continue cooking in the sauce. Transfer all the chicken into the sauce and simmer for another 15 min on low heat.

Serve with my Basmati Pilaf.

**Adapted originally from The Wanderlust Kitchen.

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Rating: 5.0/5 (1 vote cast)

Coconut Curry Chicken

April 15th, 2017 | Posted by Milana in Indian Cuisine | Lunch/Dinner - (0 Comments)

INGREDIENTS:

4-8 Boneless, Skinless Chicken Thighs (this can be made with 2lbs Boneless, Skinless Chicken Breasts as well)

Salt and pepper to taste

1- 1/2 Tbsp Avocado Oil

2 Tbsp curry powder

1 sweet onion, thinly sliced

2 cloves garlic, minced

1 can reduced Fat (14 ounce) coconut milk

1 can No Salt Added (14.5 ounce) diced tomatoes

1 can No Salt Added (8 ounce) tomato sauce

2 Tbsp sugar (I used Maple Syrup)

DIRECTIONS:

Season the chicken chunks with salt and pepper.

Mix curry powder and oil. Heat a 6qt sauce pan over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.

Add garlic and onions and cook for 1 minute.

Add chicken chunks and toss lightly to coat with the curry oil mixture.

Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Serve immediately, over rice. Enjoy!

**Original recipe adapted from Salu Salo Recipes.

 

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Rating: 5.0/5 (2 votes cast)


Cook Time: 4 Hours on High

6-8 Hours on Low

Prep Time: 10 min.

Servings: 4

INGREDIENTS:

1 lb. Boneless, Skinless Chicken Breast or Thighs, cut into bite size chunks

1 sweet onion, minced

2 Tbsp Coconut Oil

3 Cloves Garlic, minced

1 Tbsp fresh grated Ginger

2 tsp Curry Powder

2 tsp Curry Paste (I use Thai Red Curry Paste)

2 Tbsp Garam Masala

1/2-1 tsp Ground Turmeric

1 tsp cayenne Pepper (optional)

1 (14 oz) can Coconut Milk (Light or Regular)

1/2 cup Cultured Coconut Milk Yogurt

1/4 Cup coconut creamer blend*

** scoop out the cream from a can of full fat coconut milk. Blend with 1/4 cup of regular soy milk to create consistency of half & half or heavy cream. Think out with more soy milk to get the desired consistency.

DIRECTIONS:

In a 4 cup measuring cup or medium mixing bowl. Whisk together the yogurt, garlic, ginger, spices, curry paste, coconut milk and cream blend.

Spray your crockpot with cooking spray. Layer the bottom of the pot with onions. Then your chicken, and then pour the masala mixture covering the chicken. Add your coconut oil on top. Cover and cook on high for 4 hours of 6-8 hours on low. Serve over fluffy Basmati and some delicious homemade Naan.

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Rating: 4.0/5 (3 votes cast)

Basmati Pilaf

January 10th, 2014 | Posted by Milana in Indian Cuisine | Sides - (0 Comments)

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INGREDIENTS:

1 Cup washed Basmati Rice
1-1/2 Cups water
1 tsp salt
1 Tbsp Olive Oil
1 sheet of paper towel

DIRECTIONS:

Boil the water in a heavy bottom sauce pan. Throw in the rice, salt and oil. Stir on high until 90% of water has been absorbed. Using the bounty apply it as a lid over the pan and then close the actual lid over the bounty. Lower heat to low and simmer for 15 min. Turn off heat and let stand covered for 10 min. Fluff with fork an serve.

NUTRITION ANALYSIS:
Serving size: 3/4 Cup
Calories: 155
Total Fat: 7.5g
Sat Fat: 1g
PUFA: 1g
MUFA: 5g
Cholesterol: 0g
Sodium: 594.9mg
Potassium: 0.2mg
Total Carbohydrates: 20g
Dietary Fiber: 1.5g
Sugars: 0
Protein: 2g

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Rating: 5.0/5 (3 votes cast)

Homemade Roti

January 10th, 2014 | Posted by Milana in Breads | Indian Cuisine - (0 Comments)

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INGREDIENTS:
1-1/2 Cups White Whole Wheat Flour
1/2 Cup Unbleached All Purpose Flour
1 tsp Salt
1 Tbsp avocado or peanut oil
3 tsp avocado oil or peanut
Water
Cooking spray

DIRECTIONS:

Mix dry ingredients well.
Add 1 tablespoon of oil to the flour mixture.
Add enough water to form an elastic dough.
Divide the dough into 6 equal parts.
Roll out 1 ball into a circle and spray with cooking spray lightly.
Roll the circle up, like a jelly roll, then roll it up again. It should resemble a snail shell. Do the same for the other five balls. Let the dough sit 20 minutes to 8 hours, depending on when you make them.
Roll out into circles 10 to 12 inches in diameter.
Heat 1/2 tsp of oil in a pan and wait until it is hot to cook the chapati.
Fry rapidly and watch them bubble up flipping half way through.
Enjoy!

NUTRITION ANALYSIS:
Servings:6
Serving size: 1 Roti
Calories: 211.7
Total Fat: 5.5g
Sat Fat: 0.6g
PUFA: 1.1g
MUFA: 3.1g
Cholesterol: 0g
Sodium: 586.9mg
Potassium: 11.3mg
Total Carbohydrates: 36.6g
Dietary Fiber: 4.4g
Sugar: 0g
Protein: 5.7g

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Rating: 5.0/5 (3 votes cast)

Tandoor Chicken

January 10th, 2014 | Posted by Milana in Indian Cuisine | Lunch/Dinner - (2 Comments)

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INGREDIENTS:
1 Tbsp sweet paprika
1 Tbsp garam masala
1 Tbsp ground cumin
1 Tbsp ground coriander
1/2 tsp ground turmeric
1 Tbsp finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 cup Trader Joe’s Cultured Cashew Beverage
1 tablespoon fresh lemon juice
1/4 cup peanut oil
Kosher salt
Freshly ground pepper

1 tsp plant based red food coloring

12 chicken skinless drumsticks (about 4 1/4 pounds)

DIRECTIONS:

Preheat the oven to 450°. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, cultured cashew milk, lemon juice and 2 tablespoons of the oil, food coloring and season with salt and pepper.

In a large bowl, add the spiced buttermilk and rub it onto the chicken. Arrange the chicken in a deep roasting pan leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Serve with Basmati Rice. Enjoy!

NUTRITION ANALYSIS:
12 Servings
Serving Size: 1 Drumstick
Calories: 236.1
Total Fat: 9.7g
Sat Fat: 1.2g
PUFA: 2.5g
MUFA: 5g
Cholesterol: 47.7mg
Sodium: 357.1mg
Potassium: 184.6mg
Total Carbohydrates: 20.3g
Dietary Fiber: 2.6g
Sugar: 0.7g
Protein: 17.4g

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Rating: 5.0/5 (2 votes cast)

Spinach Saag

January 10th, 2014 | Posted by Milana in Indian Cuisine | Lunch/Dinner | Vegan - (0 Comments)

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This dish an authentic North Indian delicacy. The flavors in Saag are mild compared to other curries and its a great way to get some Iron and folate into your meal. You can use fresh or frozen spinach for this dish.I used a combination of fresh Baby Spinach, Baby Kale and Chard from the salad section grocery stores that’s pre-washed. Saves time and effort!

INGREDIENTS:
2 Packages (6oz each)Fresh Spinach or any mustard greens
1 tsp Cumin Seeds
2 medium sweet Onions or 1 Large, finely chopped
2 tsp grated Ginger
2 tsp (about 3-4 cloves)Garlic, minced
2 Tomatoes
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Garam Masala
1/2 tsp Red chili powder or Ground Chipotle
3 Tbsp Peanut or Avocado Oil
Dash or pinch of Salt to taste
1/4 Cup Vegan Sour Cream.

DIRECTIONS:
Boil the spinach or mustard greens for two minutes in a cup of water.Once its cool, puree in a food processor or hand blender until all smooth.
Puree the tomatoes.
Heat oil in a deep skillet and add the cumin seeds.
Once it splutters add onions and saute until slightly golden.
Add ginger and garlic and saute until raw smell disappears.
Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
Add the pureed spinach and let it simmer on medium heat for 10 min. Add a little water if its too thick.
Add the sour cream. Stir to combine.
Serve hot with Roti or Naan! Enjoy!

Nutrition Analysis:
6 Servings (about 1 cup per person)
Calories Per Serving: 113.2
Total Fat: 8g
Sat Fat: 1.6g
Polyunsaturated Fat: 0.8g
Monounsaturated Fat: 5.3g
Cholesterol: 3.3mg
Sodium: 445.2mg
Potassium: 479.2mg
Total Carbohydrates: 8.5g
Dietary Fiber: 2.5g
Sugars: 0.7g
Protein: 2.9g
Vitamin A: 113.3%
Vitamin B6: 4.5%
Vitamin C: 38.9%
Calcium: 8.3%
Copper: 3.1%
Folate: 38%
Iron: 13.5%
Manganese: 33.1%
Riboflavin: 8.5%

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Rating: 5.0/5 (2 votes cast)