And a Few More Indian Recipes

YOGURT CURRY

Sometimes made with buttermilk instead, yogurt curries are amongst the quirkiest of Indian delicacies. More soup or dipping sauce for bread than a substantial vegetable dish, these are especially popular throughout the province of Rajasthan. Serve with plenty of fresh bread to soak up or alternately, ladle plentifully over rice. Either way just give it a try!

1 T. canola oil  / 2 t. black mustard seeds / 1/2 t. cumin seeds / 1/2 t. turmeric / 2 scallions, sliced thinly / 1 green chile, minced / 1& 1/4 cup water / 1 cup plain yogurt / salt to taste / chopped cilantro

Heat the oil until quite hot and fry the mustard seeds until they begin to pop. Add the cumin and turmeric and stir. Lower the heat to medium and toss in the chile and scallions. Cook for about 2 minutes or until the scallions have softened.

Stir in the water now and then the yogurt. Reduce flame quickly to low. Stir until just warmed through and do not allow the mixture to boil. Season with salt and pour in a serving bowl, garnished with a bit of the chopped cilantro.

BHUTANESE CHEESE CURRY

Another novel curry, this is traditionally quite spicy so lower the amount of chilies if you're not up to Cafe Drake's high levels of heat! 

8 chopped small green chilies, or 3 large jalapenos or Serrano chilies / 1 large onion, sliced / 1 1/2 cups water / 2 t. canola oil / 1 1/2 cups chopped tomato / 2 cloves of garlic, minced / 1/3 lb. of firm feta cheese, chopped into 1/2" cubes / ground black pepper

In a saucepan bring to a boil: the water, chilies, onions and oil. Reduce to a simmer and cover - cook for 15 minutes.

Add the tomatoes and garlic to the pot and return to a boil. Simmer uncovered until the tomatoes are falling apart - about 10 or 15 minutes.

Add the cubed cheese and simmer for 3 minutes. Remove from the heat and let sit covered for 10 minutes. Stir and add some black pepper. You may also add salt if needed but remember the feta is most likely quite salty.

Very good with brown basmati rice and a simple green salad.

GENTLY SPICED GRILLED CHICKEN

If you don't have a grill pan you can always broil the chicken following your basic recipe for such. Consider this your new "go-to" weeknight dish!

3-4 lbs. chicken pieces / 1 cup chopped tomatoes (canned are fine) / 1 1/2 t. ground cumin / 1 1/2 t. ground coriander / 1 T. minced ginger / 3 cloves of garlic, minced / 1 T. lemon juice / 2 t. salt / 1/4 cup vegetable oil

Mix together all the ingredients except for the chicken to make a marinade. Pour the marinade over the chicken and refrigerate, covered, overnight or at least 6 hours.

Remove chicken from the marinade and either grill or broil until cooked through.

Really, really nice with a side of sliced onions and ripe tomatoes. If you're grilling anyway, why not serve with grilled bread and/or veggies such as zucchini or eggplant?