Indian Food Potluck Recipes

Curried Potatoes and Peas (Aloo Mutter)

brought by Jon Davies
Here’s the recipe as it is written, though I think probably only half as many peas are needed. (The potluck was the first time I’ve even used peas–since I hate them so much–and I’ve never ever seen aloo mutter with this many peas in it as when I made it this time. Luckily the spices did a good job of keeping the peas from tasting like, well, peas.)
1 T ghee or butter
1 small onion, chopped
3 cloves garlic, minced
2 t finely chopped ginger
1 teaspoon ground cumin
1/2 t ground turmeric
1/2 t ground coriander
1—15 oz. can crushed tomatoes
2 red potatoes, scrubbed, diced
1 1/2 cups frozen peas
1 teaspoon garam masala
2-4 T fresh cilantro, chopped
In a large saucepan, saute the onion in the butter over medium-low heat for 5 minutes. Add the garlic and ginger and saute for one more minute. Add the cumin, turmeric, and coriander; stir well.
Add the tomatoes and bring the mixture to a boil. Add the potatoes, cover, and simmer for 10 minutes. Add the peas and cook for 10 more minutes. Stir in the garam masala.
Just before serving, sprinkle the fresh cilantro on top.
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Lahori Chicken Curry with Whole Spices and Potatoes
from Indian Home Cooking by Suvir Saran and Stephanie Lyness

brought by Courtney
4-pound chicken, cut into 8 to 10 pieces and skinned
3 medium red boiling potatoes, peeled and quartered
3/4 tsp tumeric
1/2 tsp cayenne pepper
salt
1 1/2 medium onions, roughly diced
5 garlic cloves
2-inch piece fresh ginger, peeled and cut in half crosswise
3 Tbsp canola oil
1-inch piece cinnamon stick
12 green caradmom pods
9 whole cloves
10 black peppercorns
3 whole dried red chiles
1 tsp coriander seeds
1/2 tsp cumin seeds
1 fresh hot green chile, cut in half
2 large tomatoes, chopped
2 Tbsp tomato paste
1/4 plain yogurt, whisked until smooth
1 C water
1/2 C chopped fresh cilantro
juice of 1 lemon
[I couldn’t bring myself to cut up a chicken due to Jewel’s fading health, but just used breasts and thighs. I think smaller pieces are better, maybe an inch square.]
Combine the chicken, potatoes, 1/2 tsp of the tumeric, 1/4 tsp of the cayenne, and 1/4 tsp salt in a bowl and stir to coat the chicken and potato with the spices. Let stand while you make the sauce.
Finely mince the onions, garlic, and ginger in a food processor and set aside.
Combine 2 Tbsp of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture, the green chile, and 1 tsp salt, and cook, stirring, until the vegetables brown around the edges, 10 to 15 minutes.
Remove the cinnamon and green chile, and stir in the remaining 1/4 tsp tumeric and 1/4 tsp cayenne. Add the tomatoes and tomato paste and cook, stirring, 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.
Heat the remaining 1 Tbsp oil in the same pan over medium-high heat. Add the chicken and potatoes and cook, stirring, 2 minutes. Add the yogurt 1 Tbsp at a time and stir well after each addition. Cook, stirring, 2 minutes, to evaporate some of the moisture.
Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce heat and simmer, partially covered, until the chicken is cooked through, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken. Stir in the cilantro and lemon juice. Taste for salt and serve hot.
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Three Recipes by Liana
Mangalorean chicken
Curried tindora
Besan ladoo

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Banana Bread Pudding

brought by Cheryl
1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)
Method to make this recipe : banana bread pudding:
* Cut the loaf in small cubes.
* Put the cubed loaf in a bowl.
* Now pour the milk on it and keep it aside for a hour.
* Preheat oven to 325 degrees.
* Grease 9 x 13 inch baking dish.
* In a separate bowl mix the eggs, sugar and vanilla essence.
* Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.
* Add rum, cinnamom and nutmeg powder.
* Pour this mixture on the baking dish.
* Bake in the oven for 1 hour and then let it cool.
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Indian Rice Pudding
brought by Marlene
1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup
In a large nonstick saute pan over medium heat, combine the cooked rice
and milk. Heat until the mixture begins to boil. Decrease the heat to low
and cook at a simmer until the mixture begins to thicken, stirring
frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and
cardamom and continue to cook until the mixture just begins to thicken
again, approximately 5 to 10 minutes. Use a whisk to help prevent the
cardamom from clumping. Once the mixture just begins to thicken, remove
from the heat and stir in the raisins and pistachios. Transfer the mixture
to individual serving dishes or a glass bowl and place plastic wrap
directly on the surface of the pudding. Serve chilled or at room temperature.