Murghi Elaichi (Cardamom Scented Chicken With Ginger and Garlic) and Spinach

Recipe courtesy of Nancy Josland Dalsin

2 tablespoons Ginger Paste
1 tablespoon Garlic Paste
2 teaspoons cardamom seeds from green or white pods, ground
1 teaspoon cayenne
1 teaspoon coarse kosher or sea salt
1/4 teaspoon ground turmeric
8 chicken drumsticks, skin removed
2 tablespoons canola oil
1 medium size red onion, cut in half lengthwise and thinly sliced
4 fresh or dried bay leaves
2 cinnamon sticks (each 3 inches long)
2 tablespoons finely chopped fresh cilantro leaves and tender stems

1. Combine the Ginger Paste, Garlic Paste, cardamom, cayenne, salt and turmeric in a small bowl and mix well to form a wet paste. Smear each drumstick with the paste and refrigerate, covered, for at least 30 minutes or as long as overnight.
(I added all to a zip lock bag, mushed it all together and left it overnight).

2. Heat the oil in a large saucepan over medium heat. Add the paste-smeared drumsticks and the onion, bay leaves, and cinnamon sticks. Allow the chicken to sear all over and the onion to soften and brown lightly, stirring occasionally, until the bottom of the pan acquires a thin brown layer of spice and onion and the mixture smells menthol-like, 18 to 20 minutes.

3. Pour 1 cup water into the pan and scrape the bottom to deglaze it, releasing the thin layer of browned spices, chicken and onion. Reduce the heat to medium-low, cover the pan and braise the chicken, spooning the juicy, saucy onion slices over the drumsticks frequently, until the meat is fall-apart tender, 25-30 minutes. Transfer the chicken to a serving platter.

4. Raise the heat to medium-high and cook the sauce, uncovered stirring occasionally, until it has thickened, about 5 minutes.

5. Remove the bay leaves and cinnamon sticks. Stir in the cilantro, spoon the sauce over the drumsticks, and serve.

You can substitute other bone-in chicken pieces. If you wish, stir in 8 ounces well-rinsed fresh baby spinach leaves in Step 4.
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Maa Di Dal (Slow-Cooked Creamy Black Lentils With Whole Spices)

Recipe courtesy of Nancy Josland Dalsin

Makes 6 cups

1 cup whole black lentils (sabud urad), picked over for stones
1/2 cup yellow split peas (chana dal), picked over for stones
8 medium size cloves of garlic
2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide and 1/8 inch thick)
2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed
4 green, white, or black cardamom pods
2 fresh or dried bay leaves
2 cinnamon sticks (each 3 inches long)
4 tablespoons Ghee or unsalted butter
1 teaspoon cumin seeds
1 cup finely chopped red onion
1 cup crushed tomatoes or tomato sauce
2 teaspoons coarse kosher sea salt
1/2 teaspoon cayenne pepper
1/2 cup heavy (whipping) cream (I used plain yogurt)
2 tablespoons finely chopped fresh cilantro leaves and tender stems

1. Place the lentils and split peas in a large saucepan. Fill the pan halfway with water and rinse the legumes by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 6 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface.

2. While the water is coming to a boil, combine the garlic, ginger, and chiles in a food processor. Pulse until the ingredients are minced.

3. As soon as the water is boiling and you have discarded the foam, add the minced blend and the cardamom pods, bay leaves and cinnamon sticks. Lower the heat to medium, cover the pan, and simmer, stirring occasionally, until the lentils swell up and soften and the split peas are fall-apart tender, about 1 hour.

4. While the legumes are cooking, heat 2 tablespoons of ghee in a medium-size skillet over medium high heat. Sprinkle in the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Add the onion and stir-fry until it is a light brown around the edges, 3 to 5 minutes.

5. Reduce the heat to medium-low and stir in the tomatoes, salt and cayenne. simmer the sauce, partially covered, stirring occasionally, until some of the ghee starts to separate on the surface, 6 to 10 minutes. Set the skillet aside until the legumes are ready.

6. Once the legumes are tender, stir in the sauce, the kidney beans, and the cream. Pour 1 cup water into the skillet and scrape the bottom to deglaze it, releasing any sauce and spices. Add this to the legumes and stir once or twice.

7. Cover the pan and simmer over medium heat, stirring occasionally, until the flavors mingle, 5 to 10 minutes.

8. Stir in the remaining 2 tablespoons ghee and the cilantro, and serve. (with Naan, or rice)

Indian Coconut-Chicken Curry

Recipe by Chef David Lawrence
http://www.forkingdelicious.blogspot.com/

A pic of my dish!  This recipe is HIGHLY RECOMMENDED!  TRY IT!

Serves 6

Ingredients:

1/4 cup vegetable oil
1 large onion, thinly sliced
4 teaspoon finely chopped garlic
4 teaspoon finely chopped ginger
2 tablespoon ground coriander
2 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1 1/2 teaspoons kosher salt
2 medium tomatoes, chopped
1/2 cup chicken stock
2 pounds boneless chicken, cut into 1 1/2-inch pieces
1/2 cup unsweetened coconut milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup chopped cilantro, for garnish (optional)
Steamed basmati rice, for serving

Directions:

In a Dutch oven or enameled cast-iron casserole, heat oil, then add onion and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne, and black pepper and stir for 1 minute. Add salt, tomatoes, and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally, for 15 minutes.

Add coconut milk and simmer partially covered for another 15 minutes, or until the sauce thickens and the chicken is cooked. Add cinnamon and cloves and simmer another minute. Remove from heat and garnish with cilantro. Serve with steamed basmati rice.

Slow Cooker Beef Curry

Ingredients:
2 tablespoons olive oil or vegetable oil
1 1/2 pounds lean stew beef or other lean beef, cut in cubes
1/4 cup flour
1 teaspoon salt
1 teaspoon Creole seasoning or about 1/2 teaspoon paprika, a dash of thyme, and 1/4 teaspoon pepper
Dash garlic powder
2 medium onions, sliced
1 can (14.5 ounces) diced tomatoes, drained
3/4 cup beef broth
1 1/2 tablespoons curry powder, or to taste
1 jar (about 12 ounces) small white onions, drained

Directions:
Heat vegetable oil in a large skillet. In a food storage bag or shallow bowl, combine the flour, salt, Creole seasoning, and garlic powder; toss beef with the mixture then brown in the hot oil along with the sliced onions. Cook, stirring, for about 4 to 6 minutes, or until beef is browned and onions are tender. Transfer the mixture to a 4 to 6-quart slow cooker. Pour beef broth in the skillet and scrape up any browned bits; pour over the beef and onions in the slow cooker. Add tomatoes and stir in curry powder and small white onions. Cover and cook on LOW heat for 8 to 10 hours.
Serves 4.