Tag: Indian

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Preserved Lemons (or Limes)

preserved lemons
preserved lemons
Just two days into fermentation.

We’d seen this recipe in several books over the years, and, while we thought it was interesting enough to keep the recipe, we were never sure that we’d actually try it. We never really have a bunch of lemons all at once. Instead, we tend to buy them one or two at a time as we need them. Plus, we have no idea what these preserved lemons will taste like, so we didn’t want to buy lemons just to try it out. Then, when we had visitors last month, they left us with a bunch of fresh lemons; rather than make lemonade, we made preserved lemons.

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Aloo Matar

aloo matar

We were discussing dinner and having the usual conversation, as in, what we could have that would use up some of our potatoes — we’ve gotten a lot in our CSA shares lately. We thought of making a gratin; that’s always good, it’s pretty easy, and just bakes away in the oven. But, then we thought, let’s have Indian food; that’s pretty easy, we could make up some Chapatis, Basmati rice, and some Aloo Matar and try out a new idea we have for making the sauce a little creamier, more like what you find at Indian restaurants.

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Worth the trouble?
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Chana Masala

chana masala and rice

Doesn’t Chana Masala sound exotic? You know just from the name this is going to be a fun and tasty dish. We think so, too, and are a bit surprised that Madhur Jaffrey calls it Chickpeas in a Sauce in her book At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka. Of course, many people will find the latter name more descriptive, even if it is less poetic.

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Worth the trouble?
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Chapatis

Everyone needs to know how to make flatbreads. They’re quick and easy, and people have made them for thousands of years, so the first one we’ll tackle together is chapatis, which go well with pretty much any Indian food. They’re great for scooping up that last bit of rice and sauce, or for stuffing little pieces to pop into your mouth.

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Worth the trouble?
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Kashmiri Naan

To be fair, we’ll give a recipe for the naan, even though we didn’t use this particular recipe this time. It’s a good recipe and we do use it occasionally, but we already had dough ready for our weekly bread baking session, so we used that, instead. It saved us some time, and the doughs aren’t really all that different. This does mean that the number of pictures is lacking, though. Sorry.

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Khumbi Matar

Khumbi matar is essentially a mushroom and pea curry. When we started searching for Indian recipes, this was one of the first that we wanted to master. It’s nice because you can make a good Indian-style dinner without having to buy too many spices, and it doesn’t need any special cooking techniques. It is from Madhur Jaffrey’s book At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka. Her books and recipes are great for beginners wanting to try out more exotic fare, and we have found several really tasty recipes and great cooking tips.

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Worth the trouble?