Indian

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January 2021 Menus (Mexican, Italian, Japanese, Chinese,

Menu for the week of Jan 1: Back to Reality

 

Mango and Cucumber Chow

Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

INGREDIENTS
1 small shallot, thinly sliced into rings
2 garlic cloves, finely grated
½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
2 Tbsp fresh lime juice
½ teaspoon kosher salt
1 ripe but firm mango, peeled, cut into ½-inch-thick spears
½ English hothouse cucumber

Mango Chow
5
Your rating: None Average: 5 (1 vote)

Menu for the week of April 21

Sat: Hamburgers with asparagus, sweet potato, corn on the cob? [prep naan]
Sun: Mixed Indian grill with rice, naan, https://www.bonappetit.com/recipe/mango-and-cucumber-chow [make chana chaat, grain bowls]
Mon: Shahi paneer (1M) + saag paneer (½ M), rice, naan, salad or veg
Tue: Indian salad with chana chaat
Wed: Vindaloo (1M) + saag paneer (½ M), rice, naan, salad or veg
Thus: J out / A leftover grill
Fri: Eat all the leftovers

Saag Paneer

Menu for the week of Dec 16

Sat: Turkey and dressing
Sun: Enchiladas from friends
Mon:, Enchilada night 2
Tue: [prep naan] tandoori/tikka chicken kebabs, rice, raita “salad”
Wed: Indian salad night, naan
Thus: saag paneer, naan, chana chaat, rice
Fri: Leftover chicken, naan, rice, raita “salad”

Aloo Chat

1 pound small Yukon Gold potatoes, scrubbed
1 small onion, chopped
2 serrano chile, seeds removed if desired, chopped
1 2-inch piece ginger, peeled, chopped
1 cup chopped fresh cilantro, plus more for serving
¼ cup vegetable oil
1 can chickpeas, rinsed, patted dry
Freshly ground black pepper
2 teaspoons chaat masala
2 tablespoons prepared tamarind chutney, divided
pinch of sugar

1 cup raita yogurt

¼ cup sev or similar/fried noodles

Aloo chat
4
Your rating: None Average: 4 (1 vote)

Menu for the week of Nov 10 - Indian

Fri: https://audreyandjon.com/recipes/shahi-paneer and
https://audreyandjon.com/recipes/lamb-vindaloo with
Sliced tomatoes and cucumbers with https://audreyandjon.com/recipes/yogurt-dips">raita,
https://audreyandjon.com/recipes/naan and Rice
Sat: Out
Sun: https://audreyandjon.com/recipes/saag-paneer
Mon: Indianish salad - something like https://audreyandjon.com/recipes/chana-chaat and BHEL (Cold and crunchy, light and lovely. Puffed rice, Bombay Mix and nylon sev tossed with fresh pomegranate, tomato, onion(or shallot?), lime, tamarind, mint)

Aloo chat

Menu for the week of March 5th (Indian)

Sat: http://audreyandjon.com/recipes/shahi-paneer with http://audreyandjon.com/recipes/yogurt-dips and http://audreyandjon.com/recipes/chana-chaat 
Sun: http://audreyandjon.com/recipes/lamb-vindaloo 
Mon: A out / J returns - leftovers
Tue: http://audreyandjon.com/recipes/indian-salad (w/ http://audreyandjon.com/recipes/shrimp-tikka?)
Wed: A out / Shahi Paneer
Thu: http://audreyandjon.com/recipes/butternut-squash-farrotto 
Fri: A out / Lamb Vindaloo
 

Shahi Paneer

Butternut Squash Farrotto

  • ½ tablespoon cumin, divided
  • 1 cup plain whole-milk yogurt
  • 2 tablespoona fresh lemon juice, divided
  • 3 garlic cloves; 1 minced, 2 thinly sliced
  • 2 cups 1/2-inch cubes peeled butternut squash
  • 1 cup semi-pearled farro (can add in barley and other whole grains)
  • 1 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided
  • ½ cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
  • ½ 15-ounce can garbanzo beans (chickpeas), drained
  • ¼ cup fresh cilantro leaves
  • Extra-virgin olive oil

Yogurt Sauce

Butternut squash farrotto
5
Your rating: None Average: 5 (1 vote)

Menu for Weeks of November 16th + November 23rd

Sat: Fondue
Sun: Tuna Stew
Mon: leftover tuna stew w/ veg [cook chickpeas]
Tue: big Salad w/feta, fried chick peas...
Wed: leftover tuna stew w/veg
Thu: carrot salad, dolmades, yogurt dip, pita, olives, dry sheeps cheese, feta,
Fri: Out
Sat: http://www.audreyandjon.com/recipes/lamb-vindaloo w/ http://www.audreyandjon.com/recipes/saag-paneer + naan
Sun: http://www.audreyandjon.com/recipes/shahi-paneer w/ http://www.audreyandjon.com/recipes/chana-chaat + naan
Mon: Indian big salad with chana chaat
Tue: Out with Jon's parents
Wed: Indian leftovers + naan + rice

Saag Paneer

Menu for the week of Jan 25: Indian!

With Jon having just returned from Ukraine, and me about to head off to Austria, we decided that some spicy food was in order. Although the Tandoori Chicken was a bit of a flop, the menu overall worked really well. We had good variety, got a lot of lunches, and had the perfect amount leftover for an easy Friday dinner.

Sat - Vegetarian Indian Salad (no shrimp)
Sun - Lamb Vindaloo and Saag Paneer with Cilantro Yogurt Sauce, Naan, and Rice
Mon - Tandoori Chicken with Cilantro Yogurt Sauce and Naan
Tue - Shahi Paneer with Indian-style Cauliflower, Raita, Naan, and Rice
Wed - Indian Salad with leftover Tandoori Chicken (instead of shrimp)
Thu - (Out)
Fri - Eat ALL the leftovers!

Vindaloo with Saag Paneer, rice, and naan

Saag Paneer

Courtesy of Cook's Illustrated.

Ingredients
1 (10 ounce) bag curly-leaf spinach, rinsed (roughly 6 cups)
3/4 lb mustard greens, stemmed and rinsed (sub: turnip greens, arugula) (roughly 4-5 cups)
1 package store-bought Paneer (or make your own, recipe below)
3 Tbsp unsalted butter
1 tsp cumin seeds
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1 onion, chopped finely
3 garlic cloves, minced
1 Tbsp grated fresh ginger
1 jalapeño chile, stemmed, seeded, and minced

Saag Paneer
3.5
Your rating: None Average: 3.5 (2 votes)

Passover/Indian week

We realized that, if we gave up our beloved naan recipe, an Indian week was perfect for Passover:

Sun: Shrimp Tikka and chana chaat
Mon: We went to Rosa Mexicana's Mexican take on the Passover meal.
Tues: Indian/Shrimp Tikka Salad

Shrimp Tikka

Indian Salad

Every week, we include a "big salad night" on our menu. Depending on the cuisine we've selected, that can be easy or hard. For example, Asian week? That's easy - chinese chicken salad. Italian week? Try a caesar salad or (my personal favorite) panzanella salad.

Indian Salad
4
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Chana Chaat

Indigo, the Indian food stall at Eastern Market, makes a spectacular chana chaat - basically, a chick-pea/vegetable salad/snack thing.  It's quite frankly delicious.  In anticipation of an Indian dinner party were we hosting, I coaxed the main ingredients out of the very nice woman who does all the cooking at the stall.  While she wouldn't reveal her secret spice blend, some internet reserach gave us enough clues to fill in the holes.

Obviously, this is a very notional recipe and the proportions can be added to suit your taste.  The resulting product shouldn't be soupy, but dressed in the sauce blend as a salad would be.

Chana Chat
5
Your rating: None Average: 5 (2 votes)

Three Indian Chutneys

These three sauces go great with naan, chana chat, and ragda patties.

Mint Chutney

Indian Chutneys
4
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Rasika

Cost: 
$$$ - Pricy

Location

Rasika
633 D St NW Chinatown
Washington, DC
United States
38° 53' 41.8488" N, 77° 1' 16.7196" W

Great modern Indian cuisine

0
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Aatish On the Hill

Cost: 
$ - Cheap

Location

Aatish
609 Pennsylvania Ave SE Capitol Hill
Washington, DC
United States
38° 53' 6.5868" N, 76° 59' 52.6632" W

(202) 544-0931
www.aatishonhill.com/

Aatish is pretty authentic northwestern Indian/Pakistani food and a great neighborhood go-to spot.

3
Your rating: None Average: 3 (1 vote)

MV Spices Chai Recipe

When we were in India, we visited MV Spices and bought a lot of Indian spices (probably at tourist prices), including a spice mix for Indian Chai (tea). The ingredients listed on the tea bag are:

Cardamom
Cinnamon
Ginger
Nutmeg
Black Pepper
Clove

The recipe, copied from the back of the bag, is as follows:

2 cups water
1 spoon tea (black tea)
Little tea spice
2 spoons sugar

Boil 5 minutes
Add hot milk (or dry milk)
Boil 3 minutes
Filter and serve.

Making Chai
4
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Tandoori Chicken

Trying again with a loose interpretation of this recipe.

Blend into a paste:

  • Juice of 1 lemon
  • 3 jalapenos
  • 5 cloves garlic
  • 1½" ginger, chopped
  • ½ cup yogurt
  • 2 t smoked paprika
  • 1 t coriander
  • 1 t chili powder
  • pinch of saffron, crushed
  • 5 t garam masala or chicken tikka masala

Slice paper-thin some red onion (3 thin slices) and chop once, add in to paste

Cut chicken breast and thighs into even chunks, ~1-2".

Tandoori Chicken
1.5
Your rating: None Average: 1.5 (2 votes)

Lamb Vindaloo

This recipe was awesome. Delicious and super easy. Made by simplifying a slightly (but not much) more complex recipe from Madhur Jaffrey’s Indian Cooking.

Serves 6.

Ingredients
Vegetable oil
2 medium onions, peeled and sliced into thin half-rings
1-inch cube of fresh ginger, peeled and coarsely chopped
1 small, whole head of garlic, with all the cloves separated and peeled
5 Tbsp white wine vinegar
1 Tbsp ground coriander

Lamb Vindaloo
4
Your rating: None Average: 4 (1 vote)

Chicken Tikka Masala

This recipe eventually turned in to the Shahi Paneer recipe, and the sauce is the same. We broke them out separately to make them both easier to follow.

Chicken tikka masala
4
Your rating: None Average: 4 (1 vote)

Yogurt Dips

I never met a yogurt dip I didn't like. Seriously. If there's ever one on a menu, I order it. I will slather it on everything, especially middle eastern and mediterranean foods.

Instead of proliferating pages and pages of yogurt dip recipes, I've decided to collect them all here. In most cases, the dips will be better on the second day once the flavors have had a chance to marry.

Shallot Yogurt Sauce/Dip
4
Your rating: None Average: 4 (2 votes)

Fresh Mango Salsa / Chutney

This is a great fresh chutney that could go with most carribean or indian dishes. Vary the size of the mango chunks to taste.

Mango Salsa
4.5
Your rating: None Average: 4.5 (2 votes)

Ragda Patties

IndianFoodForever provides a good basic chaat recipe for ragda patties. I'd add more tomato and make them very finely diced.

For the Patties (can be done ahead):
3 large Potatoes
1/2 tsp ginger, grated
1/2 tbsp Garam Masala
1/4 tbsp Turmeric
2 Tbsp Bread crumbs
Oil

Peel, quarter, and boil the potatoes until soft, then mash them or pass them through a ricer.
Add spices, mix and knead well into a dough.
Add the bread crumbs and knead well.

Ragda Patties
4
Your rating: None Average: 4 (2 votes)

Shahi Paneer

A really yummy recipe - great on the first try. The original recipe was for chicken tikki masala, but we used paneer instead of chicken and the result was pretty similar to some of the best Shahi Paneer we had in India.

Modified from Food and Wine.

Shahi Paneer alone
5
Your rating: None Average: 5 (2 votes)

Shrimp Tikka

Great on the first try. Serve with rice and mango salsa.

From http://www.epicurious.com/recipes/food/views/Shrimp-Tikka-with-F...

Shrimp Tikka
3.5
Your rating: None Average: 3.5 (2 votes)

Dal

  • 1 ½ cups red lentils, washed and drained
  • 1 ½ tbsp. ghee
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp. grated fresh ginger
  • 2 small chilis or ½ tsp. dried red chilli flakes
  • 1 tbsp. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • ½ tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 tomato, finely diced
  • 4 cups water or veg stock
  • salt & pepper to taste

In a large pot over medium heat, add the ghee to melt. Add the onion and cook, stirring until very soft and translucent and slightly yellow, about 6-8 minutes.

Dal
2
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Naan

These naan are nice and buttery and go great with all indian foods. Easy to prepare ahead of time and refrigerate. The texture's not quite right (probably due to my lack of a tandoor), but they're still pretty excellent.

Naan
4.5
Your rating: None Average: 4.5 (2 votes)

Mango Selassie

Take equal parts yogurt and fresh diced mango, and puree. Add honey to taste and a few cubes of ice (~2 per cup of yogurt), and blend until ice is mixed up and the mixture is a bit fluffy.

Pour 4/5 of the mixture into a separate container, add green food coloring to the remaining 1/5, blend until green.

Pour the green-color mango lassi into the bottoms of the cups. Pour half of the plain (yellow) mango lassi over the back of a spoon into the cups. Some will add to the height of the green, so it should end up roughly equal.

Mango Selassi (photo by Jon)
2
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