Most Americans know the Indian restaurant staple palak paneer, spinach with cheese. If you make the same dish and add other green vegetables to the spinach, or replace the spinach entirely, the dish becomes a saag (greens). A saag may be made from almost any green vegetable, today, I am using Lacianto kale.
Karl’s Kale Saag Paneer
Filed under Green Vegetables, Side Dishes, Vegetables, Vegetarian
I have been seriously into stuffed breads lately. I made bierock last night and they were very popular. Jan asked for something with chicken for tonight.
Karl’s Chicken Curry Pasty
Filed under California Fusion, Chicken, Main Dishes, Poultry
I have recently discovered dals. Not that I did not know that they existed, but that they were easy to make and not just restaurant fare. Many of the recipes I have found call for cooking the legumes in a pressure cooker—which I do not own—or alternatively cooking them for hours. I have found that neither of these is required to produce a decent dal.
Karl’s Moong Dal Tadka
with Chingri (Shrimp)
Filed under California Fusion, Main Dishes, Seafood, Shrimp, Stews, Vegan, Vegetarian
This dish started out as a butter chicken, but as I read about the confusion of this dish with Chicken tikka masala, the only conclusion I could come to was that neither one was a traditional Indian dish before about sixty years ago. Both dishes were adaptations of traditional Indian dishes to British tastes. One origin story for chicken tikka masala is a chef in Scotland, although this is disputed in Punjab.
Karl’s Chicken Curry
Filed under Chicken, Main Dishes, Poultry
Just Miriam is joining us for dinner this Sunday, Chris is off to New York for the week. She is on the Atkins diet, so I still have to adapt my cooking to her desires. She is entering Phase two, so I thought I would make a dhal to go with my chicken curry and palak paneer.
Karl’s Carrot and Red Lentil Dhal
Filed under Side Dishes, Stews, Vegan, Vegetarian
Adapted from Sinful Curry
From my research on the web I understand that the difference between Palak Paneer and Saag Paneer is that if you only use only spinach it is a Palak (spinach) and if you use a mixture of green vegetables it is a Saag (greens). The paneer in the title is an Indian cheese with a very high melting point.
Karl’s Palak Paneer II
Filed under Side Dishes, Vegetables, Vegetarian
Adapted from Joy of Cooking (1997)
My sister, Karen, moved to a new home in Port Townsend, WA and there is a pear orchard in the back. In our Christmas exchange this year, I gave her marmalade and she sent me the pear chutney she had made from her crop. We ate it with an Indian dinner I had made and it went very well. I asked for the recipe to share.
Karen’s Pear Chutney
Filed under Sauces and Spices, Side Dishes, Vegan, Vegetarian
Miriam and Chris moved recently and they had a house-warming this weekend. A few weeks ago, I made Tandoori meatballs and I decided to make some “party-sized meatballs” for their gathering. This was made slightly more complicated by their request that these be carbohydrate-free.
Karl’s Party Tandoori Chicken Meatballs
Filed under California Fusion, Chicken, Main Dishes, Poultry
One of our favorite meals during our stay in Hong Kong was tandoori chicken. What—you might think—does Hong Kong have to do with Indian food? When the British took possession of Hong Kong in 1841, they brought many Indian servants with them. After a hundred and fifty years some of these servants became entrepreneurs, some starting their own businesses and becoming quite wealth. As a result—at least 20 years ago—Hong Kong had some truly excellent Indian restaurants, tucked away is surprising corners.
Karl’s Chicken Tandoori Meatballs
Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices
One of the recent Cook’s Illustrated had a recipe for the perfect rice and pasta pilaf (read Rice-A-Roni™). While this dish is famously San Francisco Italian, its origin is actually Armenia. While the dish made from the box is always passably edible, trying to make it from scratch is usually a disaster—either the rice is underdone or the pasta turns into mush.
Karl’s San Francisco Pulao
Filed under California Fusion, Pasta, Rice, Side Dishes, Starches, Vegan, Vegetarian
karllueck
Miriam
Jabberwocky Stew 