More Easy Indian Food

Requests for yet more quick and simple Indian recipes seem to be the most popular with Cafe Drake visitors. Luckily for all of us they also happen to be our favorite to prepare and post. Please do not be intimidated by the number and variety of spices utilized below - it takes but one trip to the market to stock your spice cabinet.

DILL CHICKEN (SOA WALI MURGH)

Many are surprised to learn fresh dill is a common component of many South Indian dishes. Cafe Drake avoids skinned and de-boned chicken breasts as a rule, but a lengthy rest in the marinade and careful cooking yield a moist product here. Serve with a spicy side dish or mango chutney and pickles.

2 T. lemon juice / around 4 T. oil / 1 T. garam masala / salt / about 10 sprigs of fresh dill / 2 garlic cloves, chopped / 4 skinless chicken breasts / melted butter

1. In a ziplock plastic bag combine the oil, lemon juice, salt, dill, garam masala and garlic. Add the chicken, seal, shake well and marinate overnight in the fridge.


2. Preheat oven to 350 degrees and place marinated chicken in a roasting pan. Discard the dill and any remaining marinade.


3. Bake for 30 minutes, basting with a little melted butter from time to time.

DRY-SPICED CARROTS AND PEAS (GAJAR MATTAR KI SUBZI)

2 T. oil / 1 t. cumin seeds / 2 large carrots, peeled and diced / 2 cups frozen small peas / 1 t. cayenne pepper / 1/2 t. turmeric powder / salt/ water

1. Heat oil in a large skillet and fry cumin seeds until they begin to sizzle over a high heat.


2. Add carrots and peas.


3. Add dry spices and salt and mix well. Cook for about 2 minutes, adding a little water if spices begin to stick or burn.


4. Reduce heat and add about 3 T. of water to skillet. Cover and cook on low heat for about 15 minutes.

PINEAPPLE RAITA (ANANAS KA RAITA)

This is so very good with lamb chops.

2 cups plain yogurt, whipped / 1 t. cayenne pepper / 1 t. cumin seeds, quickly roasted in a dry pan / 1 cup chopped pineapple / salt / about 1 T. of oil / 1 t. black mustard seeds / 4 curry leaves (optional)

1. In a bowl mix together the yogurt, cayenne and cumin seeds.


2. Add pineapple and salt to taste. Mix again.


3. Heat oil and fry mustard seeds and curry leaves until seeds begin to "pop". Remove from heat and add to the yogurt mixture. Stir and serve soon.