Category Archives: Indian Cuisine

My favourite Indian dishes.

About, Indian Cuisine

Slow Cooker Chana Masala

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This is a version of a recipe I found somewhere, quite a few years ago. The original recipe called for a whole chicken…the kind that goes “Cluck, Cluck”. I adapted the recipe to suit my Vegetarian ways using either Chick Peas or Yves Chicken Tenders. Most often I make it with the Yves product because I am the only one that loves Chick Peas around here and truth be told? I think my husband would prefer the chicken that goes “Cluck, Cluck”!

Chana Masala
Intensely Bright Spicy Chana Masala 

2 -4  large Onions, sliced
4 – 5 cloves of Garlic, crushed
1 1/2 teaspoons shredded fresh Ginger root
1/2 teaspoon Tumeric

1 (800g) can Diced Tomatoes
1 (800g) can Crushed Tomatoes
1 – 1 1/2 (800g) can(s) Water
1 (420g) can Chick Peas, drained and rinsed well

6 Cardamom pods
6 whole Cloves
2 Bay Leaves

2 – 3 Tablespoons curry
1 teaspoon Chili Flakes
1/2 teaspoon Cayenne
1 teaspoon ground Cumin
1 teaspoon ground Coriander
1 1/2 teaspoons Salt
pinch of Brown Sugar
1 Tablespoon Lemon Juice

Garnish with:
Chopped Cilantro, Chopped Green Onions

Optional: Yves Chicken Tenders, chopped

Preparation:

Place onions, garlic, gingeroot, tumeric, diced tomatoes, crushed tomatoes in Slow Cooker and stir to combine.

In a Tea Strainer,


Place Cardamom pods which you have slightly crushed with the back of your knife, Whole Cloves, and Bay Leaves. Securely close Tea Strainer and drop into tomato mixture.

Add Curry to taste, ground Cumin, ground Coriander,  Chili Flakes, Cayenne, Salt, Brown Sugar and Lemon Juice. Stir to combine all.

Turn Slow Cooker on High and cook for 3 – 4 hours. If heading out for the day, you can turn the Slow Cooker to the Slow Setting and leave it go for 6 – 8 hours.

If using the High setting, add drained, well rinsed Chick Peas 1 1/2 hours before you plan to serve. You may also want to add a bit more curry, chili or salt at this stage.

If using, add Chopped Yves Veggie Tenders and continue cooking for 1 1/2 hours.

Indian Cuisine

Onion and Garlic Naan

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This is absolutely the best Naan! I started out with a basic Naan recipe and this is what it has morphed into! Luke and I regularly visited India Gate on Robson St when we lived in Vancouver and fell in love with their Garlic Naan; I was challenged to come up with something to match the competition! I think it is safe to say, this one wins!

There is nothing like the taste of home made Naan!
Naan
The best Naan!

4 cups Flour, divided (2 cups plus 2 -/+ cups in the second stage)
2 teaspoons Rapid Rise Yeast http://www.breadworld.com/products.aspx (because I like to add my yeast to the dry ingredients rather than proofing it first)
2 teaspoons Sugar

*1 2/3 cups (100 to 115F) Warm Water
1/4 cup melted Butter
1/4 cup Plain Yogurt
2 teaspoon Salt

2 Tablespoons minced Garlic
4 Green Onions, chopped

1/4 cup melted butter, for brushing cooked naan

In large bowl combine 2 cups flour, 2 teaspoons Rapid Rise yeast, 2 teaspoons sugar; set aside.
In small mixing bowl combine warm water, melted butter, yogurt and salt.
Stir liquid ingredients all at once into the dry ingredients and continue stirring for 2 – 3 minutes.
Gradually add enough flour to make a soft dough, stirring well after each addition, about 2 cups.

Turn out onto lightly floured surface and knead for a 5 – 6  minutes, forming a smooth, elastic ball; cover and let rest for 10 minutes.
Uncover dough and knead in garlic and green onions.
Portion into 8 – 10 rounds.
Cover and let rise for 30 – 45 minutes.
On lightly floured surface, using a rolling pin roll each portion out to 1/4inch thickness.

While rolling dough out, place cast iron frying pan over medium to high heat, the pan is ready when a drop of water dances across the surface.
Place a naan in the pan and cook for about 2 minutes.
Flip and continue cooking for a few minutes; you are looking for random brown spots, not all over golden brown or anything like that.
While second side is cooking, brush top side of naan.
Remove from heat and brush second side with melted butter, if desired.
Place on baking tray fitted with a wire rack and keep warm in the oven while cooking remaining naan.

*110 to 115F degrees…kinda like a lovely warm shower; if the water is too hot you will kill the yeast, too cold  same, same

Note- I now cook this on my counter top griddle as per the advice of an Indian girl I had a discussion with; I used to cook it under a broiler, have cooked it on a BBQ – my fave is to cook this on a gas stove in a cast iron frying pan.

About, Indian Cuisine

Dal

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2 cups Red Lentils, rinsed well; drained well

3 Tablespoons Ghee or Olive Oil
1 Onion, diced
2 cloves Garlic, chopped
1+ teaspoon Chili Flakes (to taste)
1/2 teaspoon Tumeric
3 Bay Leaves
3 Tablespoons Curry Powder
3 cups McCormick’s Veg Bouillion Stock or your favourite Vegetable Stock
15 oz (400ml) can unsweetened Coconut Milk
Salt
1 teaspoon Mustard Seed
1/4 teaspoon chili flakes (or to taste)
4 Green Onions, sliced
Preparation

Thoroughly wash and drain Red Lentils. Set aside.
In Medium size saucepan, heat 2 Tablespoons Ghee over Med/High heat and saute onion, garlic and chili for a minute.
Add Lentils, Tumeric, Bay Leaves, Curry Powder and Water; bring to a boil then lower heat, cover and simmer until Lentils are soft, about 30 minutes.
Stir in Coconut Milk ( I use Lite Coconut Milk) to Lentil mixture and simmer, stirring occasionally.
Add Salt to taste.
Heat remaining Ghee over High heat; add Mustard Seed, additional Chili Flakes and Green Onions and saute for about 1 minute.
Stir into Lentils and serve with Basmati or Jasmine Rice.