India

Tonight we cooked Tandoori Chicken, and South Indian Chickpea Curry with garlic naan and basmati rice. The verdict of the meal was varied throughout the family. I didn't like the taste of the Tandoori Chicken (which is usually something I like but not this time) but everyone else loved it. I wouldn't cook it again because you have to marinate it and it took a very long time to cook through. I think everyone liked the chickpea curry (which turned out a little runnier than expected but still tasted delicious) except my little sister who doesn't like chickpeas which is a bit of a problem with this dish. The chickpea curry was relatively easy to make and would be good for a week night dinner. The garlic naan was also delicious although quite a few pieces ended up burnt. I would definitely make naan again! It's really fun to make and always tastes so good. What I love about garlic naan is that just by adding a smidge of garlic it turn into something that I just can't stop myself form eating. It transforms from a bland side dish to the main prize. The garlic and butter also moistens up the bread making it juicy and delicious. I think the rating for this meal is about a 7 out of 10.

How History and Religion Influenced Indian Food

Indian food is thousands of years old, dating thousands of years even before Christ. Religion has always been a big part of many indians lives. 80% of the population follows Hinduism which means they don't eat meat. This means that they have to consume their proteins through beans and lentils. Although they don’t slaughter cows, they still use their milk and consider it a holy food. That’s why milk, curd, and cheese are a huge part of their diet. Hindus generously use spices while cooking their vegetables and they do so to add variety and aroma to the otherwise boring vegetables.

In 1194, Muslims came to India and brought with them their Islamic traditions and methods of cooking. Muslims liked eating many forms of animal meat such as lamb, mutton, fish, buffalo, chicken, and prawns and this is where Muslims influenced Hindu cuisine. Muslims also used dates and nuts in the preparation of desserts and introduced the method of grilling meats. Hindus adopted these methods and incorporated them into their own cooking.

Next the europeans came and brought with them Christianity and their cooking methods to a few Indian cities. Christians also ate all kinds of meat and they established their own cooking methods of stir frying and baking.

Garlic Naan

Makes enough for 8 people

Ingredients:

Garlic Naan Dough:

2 tsp Active Dry Yeast

2 cups All-Purpose flour

1 1/3 Whole Wheat flour

2 1/2 tbsp canola oil (an extra tsp for coating the bowl)

1 cup water (lukewarm)

1/2 cup milk (lukewarm)

1/2 tbsp sugar

1 tsp salt

1 tsp garlic paste (1-2 cloves of garlic)

Toppings:

4-5 Garlic cloves (finely minced)

2 tsp Nigella seeds (optional)

Salted butter (melted for brushing naan)

4-5 tbsp cilantro (chopped for garnish)

Directions:

1. Add water, sugar and yeast and let sit for 10 mins until foamy

2. Add milk, garlic paste, wheat flour, 1 3/4 cups of the all-purpose flour, oil, and salt over the bloomed yeast

3. Mix all ingredients, adding 1 tbsp of remaining flour at a time until the dough comes together. Knead the dough briefly (just for 1-2 mins in the bowl). The dough will be a little wet. If it feels too wet and sticky add 1/2 a tbsp of flour at a time but not too much. the dough should not be dry.

4. coat the bowl with the extra 1 tsp of oil Cover with plastic and leave it to rise in a warm spot until it's about twice the size (about 1-2 hours).

5. Punch down the dough and turn it onto a flour dusted work board

6. Heat iron skillet, heavy-bottom pan or preheat the oven to 500 degrees Fahrenheit. Melt the butter and add the minced garlic and set aside.Divide the dough into 8-10 equal pieces.

7. Roll out the dough to an oval/circle shape (about 1/2 cm thick but thicker if you're putting it in the oven

8. spread about a 1/4 tsp or board and roll naan gently once (optional)

9. Stovetop: place 1 rolled naan and let cook until bubbles form and the bottom is brown. then flip and place directly on open gas flame for 10-15 secs until cooked and slightly charred.

Oven: Place rolled naan on hot sheet tray. Bake for 4 mins, brush with butter and put back in the oven with broiler on until the top is nicely charred.

10. Remove naan from stovetop/ oven and immediately brush with garlic butter and sprinkle with cilantro

South Indian Chickpea Curry

8 servings

Ingredients:

4 cups boiled or canned chickpeas. Rinse if using canned.

1 medium onion, finely diced

2 medium tomatoes, finely diced

1 sprig curry leaves, optional

1 tsp vegetable oil

1/2 tsp cumin seeds

1 cup coconut milk

1 tbsp garlic paste

1 tsp ginger paste

1 tsp paprika

1/2 tsp cayenne

1/2 tsp turmeric

1/4 cup of coriander leaves, chopped

Salt to taste

For masala powder or spice mix:

1 tsp cumin seeds

1 tbsp coriander seeds

1 tsp fennel seeds

1/2 tsp methi seeds

2 pods of green cardamom

1/2- inch stick of cinnamon

Directions:

1. Make a powder of all of the masala ingredients, in a spice grinder or a powerful blender. Set aside.

2. Heat the oil in a saucepan. Add cumin seeds. When they sputter, add the onions, curry leaves if using, ginger and garlic.

3. Sprinkle some salt and saute, over medium heat, adding a teaspoon or two of water if the ginger and garlic start to stick.

4. When the onions are translucent, add the tomatoes, paprika, cayenne, turmeric, and the spice mix.

5. Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated.

6. Add the chickpeas and salt and stir well to mix. Add 2 cups of water.

7. Bring the chickpea curry to a boil, turn down the heat, and simmer for another 10 minutes. Add the coconut milk and let it warm through.

8. Add salt. Garnish with leafy coriander and serve hot with rice.

Tandoori Chicken

Serves 4

Ingredients:

3 Tbsp vegetable oil

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon cayenne

1 Tbsp garam masala

1 Tbsp sweet (not hot) paprika

1 cup plain yogurt (can sub buttermilk)

2 Tbsp lemon juice

4 minced garlic cloves

2 Tbsp minced fresh ginger

1 teaspoon salt

4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

Directions:

1. Heat the spices in oil: Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.

2. Whisk into yogurt, add lemon juice, garlic, salt, ginger: Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.

3. Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.

4. Prepare grill: Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals,so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners.

Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil.

5. Shake off excess marinade, place chicken on hot side of grill: Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy.

Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.

Turn the chicken so it is brown (even a little bit charred) on all sides

6 Move to cool side of grill, cover and cook: Move chicken to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.

Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.

Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.