September 24, 2011 § Leave a comment
My introduction to Indian food was in college, in the form of a reasonably priced place called Naan & Curry, located conveniently right next to campus. If someone in the dorms brought Naan & Curry home for dinner, everyone could tell by the intense curry smell that permeated the floor. This was only bad if you had already eaten, because then you didn’t have an excuse to go get some for yourself.
The dish I was first recommended, and subsequently always ordered, was chicken tikka masala with a side of naan. The spices were so unique, like nothing I had tried before, and the sauce was somehow creamy and acidic at the same time. I had no idea how it was made, but I could eat it AT LEAST once a week and never tire of the flavor. As a poor college student, I appreciated that the tikka masala was $6.99, and naan was only $1.00 per big, fluffy order. Garlic naan was a 99 cent upgrade that I often indulged in. For not much more than a combo at McDonald’s, I could eat like a Little Princess.
So when I moved to LA and found that the cheapest Indian food runs about twice that price, it was vital that I learn how to cook my own. I found a recipe and have adapted it to create the appropriate sauce-to-chicken ratio for my naan-dipping needs. You can definitely eat this with rice, but I find the rice an unnecessary addition. Just give me more naan, please!
I’ve made chicken tikka masala in the past with heavy cream, and it is definitely amazing, but so calorie dense that it is hard to justify making very often. This time I substituted milk & a little cream cheese for the cream, and it turned out acceptably delicious. For special occasions, however, I’m still gonna splurge on the cream.
Because there are so many parts to this meal, and a lot of down time, this is my recommended method for interlacing the preparation: Combine yeast and water for naan. While the yeast is proofing, make the chicken marinade and put it in the refrigerator. Return to the naan and mix the dough. Let the dough rise for an hour while the chicken is marinating. In the meantime, mince your garlic (for the naan), garlic and jalapenos (for the tikka masala) and mango (for the lassi) and set everything aside. At the end of the hour, prepare the dough for the second rise. While the dough is rising for the second time (30 minutes), heat the grill and skewer the chicken. Grill the chicken and get the sauce started on the stove top. When the chicken is cooked, set it aside and leave the grill on. Roll out the naan. Remove the chicken from the skewers and add it to the sauce. Grill the naan, and cover it to keep it warm and moist while you finish everything up. Make the lassi, and plate everything.
It seems like a lot of work, but it really isn’t. Even if it was, it really is worth it.
Chicken Tikka Masala
1 cup yogurt
1 tbsp lemon juice
1 tbsp minced fresh ginger
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp freshly ground black pepper
2 tsp salt, or to taste
2 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tbsp butter
2 clove garlic, minced
1 jalapeno pepper, finely chopped (or 2, if you like it really spicy)
3 tsp ground cumin
4 tsp paprika
1 tsp garam masala (or add an extra tsp cumin)
1 tsp salt, or to taste
1 (15 ounce) can tomato sauce
2 cups heavy cream (can be substituted with 2 cups milk & 1-2 oz cream cheese)
Combine yogurt, lemon juice, ginger and the following four spices in a bowl. Add 1-2 teaspoons of salt, to taste. Add chicken to the yogurt mixture and stir to coat. Refrigerate for at least 1 hour. While the chicken marinates, soak your skewers if they are wooden.
Skewer the chicken pieces and BBQ on a hot grill for 3-4 minutes each side. Set aside.
In a large skillet, melt butter and saute garlic & jalepeno for 1-2 minutes. Add cumin, paprika, garam masala and salt, and quickly stir. Add tomato sauce and cream or milk. Let sauce simmer on low heat for about 20 minutes, until it thickens. Remove chicken from skewers and add to the sauce. Continue cooking for about 10 minutes. Serve immediately, with naan and/or rice.
Makes 5-6 pieces
1/2 cup warm water
2 tbsp white sugar
1 1/2 tbsp milk
1/2 egg, beaten (I know, I know; this is totally annoying.)
1 tsp salt
about 2-1/4 cups flour
2-3 cloves garlic, minced
2 tablespoons butter, melted
1 cup plain yogurt OR 1 (5.3 oz) container frozen Greek yogurt*
1 mango, peeled, seeded and chopped
1/2 cup milk
sugar, to taste (optional)
Combine first 4 ingredients in a blender and blend until smooth. Blend in sugar to sweeten to your tastes.
*The original recipe calls for 1 cup plain yogurt, but I used a individual sized vanilla Greek yogurt that I had in the freezer because I ran out of plain yogurt making the chicken marinade. Because the yogurt was already sweetened, I did not use any sugar.
September 21, 2011 § Leave a comment
You may not believe this, but I have been baking and cooking a lot over the past few days. The problem is, all of my recipes have either turned out only okay (not good enough to pass along) or extremely unphotogenic (like these brownies, which tasted about a million times better than they looked). The chocolate chip pumpkin muffins I made were beloved by everyone who tried them, but I thought they were too dense, so I went on a research mission to make a light, fluffy muffin.
Apparently, there are a couple of things that make muffins dense, and both have to do with gluten. I’m sure you’ve heard about gluten-free diets, and yes, we are talking about the same kind of gluten, but gluten is not necessarily a bad thing. It is a protein in wheat that helps hold everything together and is activated by kneading or mixing dough. When I made the pumpkin muffins, I used all-purpose flour and ended up mixing the shit out of that batter, which is why I ended up with dense muffins. After some research, I knew I was going to change a few things for my next muffin adventure: 1) use a mixture of all-purpose flour and oat flour, because oat flour has a lower gluten content, and 2) fold the batter gently and as minimally as possible.
After deciding upon the technique, I had to choose what type of muffin to make. I’m pretty sure Brad is sick of pumpkin, so that was out. He doesn’t like nuts or seeds in his bread either, so no banana nut or morning glory. I made apple cinnamon muffins not long ago, so none of that, and I’m not really a fan of blueberry-infused baked goods either. I decided upon lemon muffins, but wanted to add something to make them a little more interesting.
Enter, my sister.
My sister is amazing. She is one of my favorite people, and she would be yours too if you met her. Aside from being hilarious and able to charm everyone she meets, she takes care of developmentally challenged adults for a living, can give you the scientific name of a plant just by looking at a picture of it, and takes care of a robust garden of fruits and vegetables. A couple of weeks ago she gave me a jar of homemade strawberry jam, made of strawberries picked from her garden. Move over, Smuckers, you ain’t got shit on this girl.
Naturally, I deduced that adding the best strawberry jam ever to fluffy lemon muffins would be an excellent idea. And it was. Oh, how it was.
Lemon Muffins with Strawberry Jam Center
adapted from allrecipes.com
1 cup all-purpose flour
3/4 cup oat flour (rolled oats processed into a powder in a blender)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1 1/2 cups yogurt (I used honey Greek)
4 tablespoons butter or margarine, melted
1 grated lemon peel of 2 lemons
1 juice of 2 lemons
1 tsp lemon extract
In a medium bowl, whisk together the flours, baking soda, baking powder, and salt. In a larger bowl, stir the remaining ingredients (except the jam!) until well combined. Add the dry ingredients into the wet and fold together until just combined. Do not over-stir. Lumps are okay.
Spoon half the batter into a greased (or sprayed or filled-with-liners) 12 well muffin tin. Next, drop a spoonful of jam into each muffin. Distribute the remaining batter evenly between the muffins, on top of the jam. Bake at 375° for 15-18 minutes.
September 12, 2011 § Leave a comment
I know, I know. I didn’t post on Friday. I’m sorry. After making those crazy Oreo brownies, I needed a break from baking. And every time I tried to cook something blog-worthy for dinner, it turned out not really blog worthy. And I’ve been mostly eating cereal and sautéed vegetables. And Whole Foods has honey roasted peanuts that you grind fresh into peanut butter, so I’m eating way too many peanut butter sandwiches for my own good. But I always only make half a sandwich, so none of them REALLY count… right?
So, after a not-bad-but-not-great try at some cheesy broccoli beef pasta and discovering that I don’t like how mushy gnocchi is, I knew I needed to bake something. But I needed to bake something that isn’t a dessert food, since I have a freezer full of thin mints and a bunch of leftover Oreos in my cupboard. But I also have three loaves of bread on the counter, so standard bread was out of the running. Pretzels seemed to fit all the criteria, AND Brad and I love pretzels, AND you can make pretzel buns out of pretzel dough.
This recipe takes a few hours (mostly waiting for the dough to rise) but it is totally worth it. I made a half recipe for my first try and will definitely make the full recipe next time.
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
about 3-4 cups all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
large pot of water
egg whites, for wash
course sea salt, for topping
Mix the yeast, teaspoon of sugar and warm water in a large bowl. Let it sit for about 10 minutes, until it is foamy. Add the rest of the sugar, salt, oil and about 1 cup of flour into the yeast mixture. With a dough mixer or your hands, mix until ingredients come together. Add more flour in gradually, mixing (or kneading) the dough until smooth and not sticky. Add in a few tablespoons of water if the dough gets too dry. (I ended up using 2 tablespoons of water and almost 2 cups of flour for a half recipe.) Knead dough by hand for about 5-7 minutes after adding all the flour you are planning to use.
Clean out the bowl and coat it with vegetable oil. Leave the dough in the bowl, covered with a kitchen towel, in a warm place for about an hour. The dough will rise to about twice it’s size.
After the dough has risen, punch it down and cut it into 12 equal pieces. Roll out each piece into a long rope and fold it into a pretzel shape. (Make a U shape, cross the two legs and press it down.) Cover the pretzel dough again with a towel and let rise for another 30 minutes.
Bring a pot of water with baking soda to a boil. Preheat the oven to 425°. When the dough is done rising, boil each pretzel for 30 seconds on each side, removing from pot with a slotted spoon. Place on a parchment lined baking sheet. Brush the tops of each pretzel with egg whites (or you can use whole beaten eggs) and sprinkle with course sea salt.
Bake for 8-10 minutes, or until medium brown.