VIRTUAL CLASS CELEBRATING DIWALI RECIPES AND SHOPPING LIST
Chicken Tikka Masala Serves 4. INGREDIENTS for chicken tikkas: Skewers metal or bamboo ½ cup plain yogurt 2 tablespoons ginger paste 2 tablespoons garlic paste 2 tablespoons chopped cilantro 2 teaspoons ground coriander 1 teaspoon ground cumin 2 teaspoons Kashmiri chili or ½ teaspoon cayenne 1 ½ paprika 1 ½ teaspoons kosher salt ½ teaspoon Punjabi garam masala ( see attached for spice blend) ½ teaspoon ground turmeric 1 ½ pounds boneless skinless chicken breast cut into 1 inch strips INGREDIENTS for sauce: 2 tablespoon ghee 1 small red onion coarsely chopped 1 red bell pepper stemmed seeded and cut into ½ inch pieces ¼ cup slivered almonds ¼ cup golden raisins 1 cup diced tomatoes, fresh or canned ( do not drain) ¼ cup heavy whipping cream ½ teaspoon kosher salt ¼ teaspoon cayenne ¼ teaspoon Punjabi garam masala Cooking spray 2 tablespoons finely chopped cilantro leaves DIRECTIONS
Chicken Tikka Masala continued DIRECTIONS: 1. If using bamboo skewers, place them in a dish of water to soak for an hour 2. While skewers are soaking make the marinade; combine yogurt, ginger and garlic paste, cilantro, coriander, cumin and chilis, salt and garam masala and turmeric. Whisk to blend 3. Place chicken strips in a large bowl and pour marinade over chicken. Thoroughly coat, refrigerate covered for at least 30 minutes or up to 6. 4. When ready to cook the chicken make the sauce. Heat the ghee in a small saucepan over medium heat. Add the onion, bell pepper, almonds and raisins and cook. Stirring frequently until vegetables are soft 10-12 minutes 5. Stir the tomatoes into the pan and scrape the bottom to deglaze. Pour this sauce into a blender and add cream salt and cayenne with garam masala. Puree scraping the inside of the jar as needed. 6. Pour sauce into a medium sauce pan and simmer over low heat 7. Preheat grill or turn broiler to high 8. Thread chicken onto skewers, grill until chicken reaches and internal of 165. turning occasionally, if broiling position top rack 2-3 inches form heat spray the rack of a broiler pan with spray lay chicken out and broil until internal reaches 165 turning occasionally to keep from burning. 9. Slide chicken off of skewers and into the simmering sauce give a good stir and serve topping with finely chopped cilantro right before you serve
Punjabi Garam Masala Makes about ¼ cup INGREDIENTS: 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon whole cloves ½ teaspoon black peppercorns ½ teaspoon cardamom seeds from black pods 3 cinnamon sticks broken into smaller pieces 3 dried bay leaves DIRECTIONS: 1.Preheat small skillet over medium heat. Add all the spices and bay leaves and toast shaking the skillet every few seconds until coriander and cumin turn a reddish brown the cloves, peppercorns and cardamom turn ash black and cinnamon and bay leaves appear brittle and crinkly and mixture is very fragrant, 1-2 minutes 2.Immediately transfer to a plate cool. Once cool to the touch place them in a spice grinder and grind until the texture resembles finely ground black pepper. 3.Store in a tightly sealed container away from excess light, heat and humidity for up to 2 months.
Coconut Barfi INGREDIENTS 4 cups or 300 grams desiccated coconut 1-14 ounce can of sweetened condensed milk 2 teaspoons rose water 2 tablespoon pistachios crushed for garnishing DIRECTIONS 1. Grease an 8x8 inch square pan with ghee and set aside 2. In medium saucepan add coconut, sweetened condensed milk and rose water 3. On medium heat, mix everything well and stir constantly until everything comes together and becomes thick. About 5-7 minutes 4. Spread mixture evenly into prepared pan. Sprinkle with crushed pistachios and pat lightly so they stick 5. Let cool and set for a few hours 6. Cut into squares and serve Notes: Store in refrigerator in an airtight container Serving suggestion: warm in the microwave for 3-4 seconds before serving
Paneer Lababdar Serves 4 Prep time 15 minutes Cook time 25 minutes INGREDIENTS Tomato cashew paste 1.5 cups chopped tomatoes 10-12 cashews 1 inch ginger chopped 2-3 garlic cloves chopped ½ cup water 1 green cardamom 2 whole cloves More ingredients 2 Tablespoons butter 1 tej patta (Indian bay leaf) ½ cup finely chopped onion ½ teaspoon cumin powder ½ teaspoon red chili powder 1 -1 ½ cup water 1-2 green chili (serrano) salt to taste 1/4 teaspoon sugar 200 grams paneer ¼ teaspoon garam masala 1 teaspoon dry fenugreek leaves crushed 2 Tablespoon heavy cream 1 Tablespoon butter Garnish chopped coriander leaves ( cilantro) Julienne fresh ginger Directions 1. Combine chopped tomatoes, cashews, garlic and ginger, cardamom, cloves and water in small saucepan 2. Simmer on medium low until tomatoes are softened. If water dries up and tomatoes are not soft add 2 Tablespoons at a time and continue to cook. 3. Allow mixture to cool slightly and carefully pour into a blender 4. Grind to a smooth paste without any cashews or tomato pieces. You may add water if it becomes to thick. Set aside.
Paneer continued Directions: Sautee onion and tomato –cashew paste 1. Heat ghee in a pan add bay leaves and saute 2. Add finely chopped onion 3. Continue to saute as well and cook until the onions become light and golden brown 4. Add tomato cashew paste, be very careful as it will splutter stir well to combine 5. Add cumin powder coriander powder and fred chili powder 6. Stir and saute until it begins to clump and gather around itself 7. Saute until you see fat leaving the sides of the masla paste Making the paneer lababdar 1. Add water mix very well 2. Add the split green chilies 3. Stir and allow the sauce to come to a simmer season with sugar and salt 4. Add paneer cubes 5. Gently mix to combine 6. Sprinkle with fenugreek leaves which has been crushed with the garam masala powder. Stir well to combine 7. Add heavy cream. Turn off heat and add butter 8. Garnish with chopped cilantro 9. Serve with a side of your choosing Notes: Tomato: use 1.5 cups chopped canned tomato. It will skip the cooking step Fenugreek leaves: If you do not have or can not find you may skip the fenugreek leaves Paneer: Substitute extra firm tofu Cream: you can skip or use coconut cream instead.
Vada Pav Serves 4 Prep time 40 minutes Cook time 30 minutes INGREDIENTS spiced potato stuffing 350 grams potato or 2 medium potato peeled and diced 6-7 garlic cloves crushed in mortar and pestle 1-2 green chilies crushed in mortar and pestle pinch of asafetida 1/8 teaspoon turmeric powder 7-8 curry leaves 1 tablespoon chopped coriander leaves salt to taste for batter 1-1.25 cups gram flour a pinch of asafetida 1/8 teaspoon turmeric powder 1 pinch of baking soda ½ cup water salt to taste green chutney 1 cup coriander leaves 1-2 garlic cloves ½ teaspoon lemon juice 2-3 green chilies chopped salt to taste saunth chutney ½ cup tamarind 1.75 cups water ½ teaspoon cumin seeds ½ teaspoon ginger powder a pinch of asafetida ¼ teaspoon red chili powder 7-8 tablespoon jiggery powder 1 teaspoon oil rock salt or black salt Other ingredients 8 pav or bread rolls such as Hawaiian rolls
Vada Pav continued Directions: Preparing the green chutney: spicy grind all green chutney ingredients with little water until smooth. Avoid making a watery chutney Preparing saunth chutney: sweet 1. soak tamarind in hot water for 30-40 minutes 2. with hands squeeze pulp from tamarind 3. strain the pulp and keep aside 4. heat oil in small pan 5. lower flame and add cumin seeds and let crackle 6. add ginger powder, red chili powder and asafetida 7. stir add in strained tamarind pulp cook 2-3 minutes 8. add jiggery and salt and cook for 4-5 minutes more 9. the mixture will thicken, cool completely Preparing the batata vadas 1. boil potatoes until soft, drain and mash 2. heat 2 teaspoons oil in pan add ½ teaspoon mustard seeds and crackle them, add curry leaves and asafetida. Continue to stir 3. add garlic and chili paste add 1/8 teaspoon turmeric. Cook until the aroma of raw garlic goes away 4. pour cooked mixture into warm mashed potato 5. add 1-2 tablespoon of chopped coriander leaves and salt to taste 6. mix everything and make small balls and flatten, place on parchment paper lined sheet pan and cover and set aside 7. make batter set aside 8. in a deep pan heat oil for frying 9.dip the flattened potato balls in the batter and coat evenly with batter 10. gently drop in hot oil 11. fry until even golden brown 12. drain on paper towels and hold warm Assembling: 1. slice rolls without breaking rolls in two (keep a hinge) 2. spread each chutney on either side of the roll, place a hot potato patty in the roll 3. serve immediately
Shopping list potato garlic serrano peppers asafetida turmeric powder curry leaves coirander leaves (cilantro) gram flour baking soda lemon juice tamarind cumin seed ginger powder chili powder jiggery powder hawaiian rolls chopped tomato cashew ginger green cardamom whole cloves butter bay leaves onion cumin ground paneer garam masala fenugreek leaves
plain yogurt ground coriander Kashmiri chili chicken breast red onion red pepper slivered almonds golden raisins cayenne pepper paprika coriander seeds black peppercorns black cardamom pods cinnamon sticks coconut sweetened condensed milk rose water pistachiios heavy cream