Comida Indu Recetas

7/28/2019 Comida Indu Recetas

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Recipe:

Flavors of India Roasted Chicken

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Serves 4 to 6

Here's a tasty Indian twist on herb-roasted chicken. Tenderized with lemon and encrusted with a

mlange of flavors like ginger, garlic, caraway seeds, turmeric, coriander and garam masala, this

chicken is well-seasoned but mild enough for the whole family to enjoy.

Ingredients

1 tablespoon grated ginger

1 teaspoon caraway seeds1/2 teaspoon garam masala

1/2 teaspoon salt1/4 to 1/2 teaspoons cayenne1/4 teaspoon ground coriander

1/4 teaspoon ground turmeric

2 garlic cloves, finely chopped1 (4- to 5- pound) whole chicken

1/2 lemon

1 tablespoon ghee (clarified butter), melted

Method

Preheat oven to 375F.

Put ginger, caraway, garam masala, salt, cayenne, coriander, turmeric, and garlic into a small bowl and

stir well to combine.

Arrange chicken in a lightly-oiled baking pan and season all over with ginger mixture. Squeeze lemonover chicken, then place the rind inside the cavity. Drizzle chicken with ghee.

Roast, basting a few times, until a thermometer inserted in the thickest part of thigh reaches 170 to175F, about 1 1/2 hours. Set chicken aside to let rest for 10 minutes, then carve and serve.

Nutrition

Per serving: 500 calories (260 from fat), 29g total fat, 9g saturated fat, 180mg cholesterol, 400mgsodium, 2g total carbohydrate (0g dietary fiber, 0g sugar), 53g protein

Tags:Indian, Gluten Free, Wheat Free

Note: We've provided special diet and nutritional information for educational purposes. But remember

we're cooks, not doctors! You should follow the advice of your health-care provider. And sinceproduct formulations change, check product labels for the most recent ingredient information. See our

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Recipe:

Masala-Spiced Yellow Dal

Serves 4 to 6

Dals, which refer to all manner of preparations for stewed lentils, are popular accompaniments atIndian meals. This is a traditional one, flavored with onions, garlic and garam masala.

Ingredients

1 cup yellow split peas3 cups water

1/2 teaspoon sea salt, more to taste

2 cups chopped yellow onion, divided

2 tablespoons olive oil3 cloves garlic, finely chopped

2 teaspoons garam masalaFreshly ground black pepper to taste

Method

Rinse peas and soak in water for 10 minutes. Drain, rinse and place in a medium saucepan with water,

salt and 1/2 cup of the onion. Bring to a boil, reduce the heat, cover, and simmer until the peas aretender, 45 to 50 minutes.

While the split peas are cooking, heat oil in a skillet and saut the remaining onion with garlic andgaram masala over medium heat, stirring occasionally, until they are golden, soft, and just beginning to

brown, 10 to 15 minutes.

Add the onion mixture to the cooked peas, stirring to combine. Simmer 10 to 15 minutes to blend


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Split Pea and Sweet Potato Soup

Lynn from Missouri first tasted this soup many years ago and wanted to learn to make it at home.

Cardamom and garam masala add subtle spice to split peas and sweet potatoes. Lynn uses a slow

cooker to make this soup with great results.

Ingredients

1 cup yellow split peas1 quart vegetable broth1 medium sweet potato, peeled and cut into 1/2-inch slices

7 whole green cardamom pods

1 to 2 tablespoons ghee (clarified butter) or canola oil1 medium yellow onion, chopped

1 teaspoon garam masala

1/2 to 1 teaspoon ground cuminLemon juice

Cayenne pepper

1/8 teaspoon sea salt

Ground black pepper to taste

Method

Stovetop method: Soak the peas in water to cover overnight. Drain and rinse.

Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom

pods. Reduce heat to a simmer and cover. Simmer for an hour.


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Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10

minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir

and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and

pepper to taste.

Slow Cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on

high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed.When ready to serve, heat ghee in a skillet over medium heat. Add onions, garam masala and cumin

and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15

minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne andpepper.

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Recipe:

Collards with Lentils, Tomatoes and Indian Spices

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Serves 4

Garam masala (a blend of Indian spices) enriches these greens with a warm flavor that pairs well with
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tomatoes and lentils.

Ingredients

1 medium onion, chopped4 cloves garlic, thinly sliced

2 teaspoons garam masala

1 (15-ounce) can no-salt-added diced tomatoes1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons

1 cup red lentils

Method

Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat. Add onion and garlic

and cook 5 minutes or until onion is translucent. Stir in garam masala and cook 1 minute. Add tomatoes

and their juices with 1 cup water and bring to a boil. Reduce heat to medium-low and stir in collards.

Cover and simmer 20 minutes.

Meanwhile, combine lentils and 2 cups water in a medium pot. Bring to a boil. Reduce heat to asimmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards andserve.

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Recipe:

Indian Spiced Garbanzos and Greens
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Indian Spiced Garbanzos and Greens

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Serves 4

Inspired by the popular Indian dish, Chana Masala, this is a satisfying mixture of seasoned greens andbeans. Substitute spinach or Swiss chard for the collards, if you like.

Ingredients

1/2 cup low-sodium vegetable broth1 medium yellow onion, chopped

2 cloves garlic, finely chopped

1 teaspoon grated fresh ginger1 jalapeo pepper, seeded and finely chopped

1 teaspoon curry powder

1/2 teaspoon garam masala

1 (15-ounce) can no-salt-added diced tomatoes2 (15-ounces each) cans no-salt-added garbanzo beans, rinsed and drained

1 bunch collard greens, stems removed and leaves thinly sliced1/4 cup chopped fresh cilantro leaves (optional)1 tablespoon fresh lemon juice

Method

Heat broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion, garlic, gingerand jalapeo and cook until onion is tender and translucent, 5 to 6 minutes, stirring occasionally. Stir in

curry and garam masala and cook 1 minute. Add tomatoes, garbanzos and 1 cup water and bring to a

simmer. Reduce heat to medium and simmer 15 minutes. Stir in collards, cover and cook 10 minutesmore, stirring occasionally, until greens are tender. Stir in cilantro and lemon juice and serve.

This dish is spiced with garam masala, a blend of aromatic spices such as cardamom, cloves andcinnamon. Serve with naan or other soft flatbread. Since tofu sometimes sticks to the skillet when pan-

fried, use a nonstick skillet if you have one on hand. Ingredients with an asterisk (*) are available in theWhole Foods Market Family of Brands.

Ingredients

3 tablespoons canola oil, divided1 (14-ounce) package extra firm tofu, drained, patted dry and cut into 1/2-inch cubes*

3 tablespoons cornstarch

2 yellow onions, very thinly sliced

1 tablespoon finely chopped fresh ginger1 tablespoon garam masala*

1 (28-ounce) can diced tomatoes, with their liquid*1/4 to 1/2 cup water or vegetable broth

1 (1-pound) bag frozen green peas, thawed*

Salt and pepper to taste

1 (1-pound) package frozen cooked jasmine rice, prepared according to package directions*
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Method

Heat 2 tablespoons oil in a large skillet over medium high heat. Working in batches, toss tofu with

cornstarch to coat, shake off any excess and cook, tossing occasionally, until golden brown. Using a

slotted spoon, carefully transfer to a paper towel-lined plate to drain.

Heat remaining 1 tablespoon oil in skillet, add onions and ginger and cook, stirring often, until golden

brown. Add garam masala and tomatoes and simmer for 5 minutes. Add water or broth, peas and tofu,reduce heat, cover and gently simmer for 10 minutes more. Season with salt and pepper, then spoonover rice and serve.

Indian Spiced Peas with Tofu

This dish is spiced with garam masala, a blend of aromatic spices such as cardamom, cloves and

cinnamon. Serve with naan or other soft flatbread. Since tofu sometimes sticks to the skillet when pan-

fried, use a nonstick skillet if you have one on hand. Ingredients with an asterisk (*) are available in theWhole Foods Market Family of Brands.

Ingredients

3 tablespoons canola oil, divided1 (14-ounce) package extra firm tofu, drained, patted dry and cut into 1/2-inch cubes*

3 tablespoons cornstarch

2 yellow onions, very thinly sliced1 tablespoon finely chopped fresh ginger

1 tablespoon garam masala*

1 (28-ounce) can diced tomatoes, with their liquid*1/4 to 1/2 cup water or vegetable broth

1 (1-pound) bag frozen green peas, thawed*


1 (1-pound) package frozen cooked jasmine rice, prepared according to package directions*

Method

Heat 2 tablespoons oil in a large skillet over medium high heat. Working in batches, toss tofu withcornstarch to coat, shake off any excess and cook, tossing occasionally, until golden brown. Using a

slotted spoon, carefully transfer to a paper towel-lined plate to drain.

Heat remaining 1 tablespoon oil in skillet, add onions and ginger and cook, stirring often, until goldenbrown. Add garam masala and tomatoes and simmer for 5 minutes. Add water or broth, peas and tofu,

reduce heat, cover and gently simmer for 10 minutes more. Season with salt and pepper, then spoon

over rice and serve.

Turkey and Sweet Potato Curry

Serve this dish simply with toasted pita or spoon it over brown rice. It is a hearty, spicy meal to warm a

cold winter's night.
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Ingredients

2 tablespoons finely chopped ginger

2 tablespoons finely chopped garlic

2 teaspoons crushed red pepper flakes2 tomatoes, chopped

2 tablespoons curry powder

2 tablespoons garam masala1 cup nonfat yogurt1/2 bunch cilantro, chopped

1 pound chopped cooked turkey

1 tablespoon extra virgin olive oil1 small yellow onion, chopped

1 pound chopped cooked sweet potatoes

3 tablespoons brown sugar2 tablespoons half-and-half (optional)

Method

Put ginger, garlic, pepper flakes, tomatoes, curry powder, garam masala, yogurt and cilantro into a deepbowl and stir to combine. Add turkey, toss well, cover and refrigerate overnight. Heat oil in a large

skillet over medium heat. Add onions and cook until translucent. Stir in turkey and marinade, sweet

potatoes, sugar and half-and-half and cook until heated through. Transfer to a large bowl and serve.

Slow Cooker Chickpea and Lentil Stew

This hearty stew offers rich flavor at an approachable price. Warm pieces of naan bread make the

perfect accompaniment. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.

Ingredients2 tablespoons extra virgin olive oil*

1 medium yellow onion, chopped1 chile pepper, such as serrano or jalapeno, stemmed, seeded and chopped, more to taste

4 cloves garlic, chopped

2 teaspoons garam masala1/4 cup sesame seeds

2 (15-ounce) cans garbanzo beans (chick peas),* drained and rinsed

1/2 cup dried red lentils1 (28-ounce) can tomato puree

2 cups vegetable broth

1/4 cup pitted black olives1/2 cup yogurt

Method

Heat olive oil in a pan and saut the onions. Add peppers, garlic, garam masala and sesame seeds andcook until peppers begin to soften. Combine everything except the yogurt in the slow cooker and cook

on low 8 to 10 hours. Add yogurt about 15 minutes before serving.
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10/14

Indian-Style Spicy Yogurt Marinade

Yogurt is a natural meat tenderizer, and this spicy marinade makes the most of it. This mixture will

produce a flavorful golden brown crust on all manner of meats, including chicken, lamb of beef; simply

marinate them for about 4 hours before grilling. Skewer cubes of the marinated meat with onions,peppers and juicy cherry tomatoes before grilling, if you like.

Ingredients

1 1/2 cups plain yogurt3 tablespoons olive oil

1 tablespoon garam masala or Indian spice mix

2 cloves garlic, finely chopped1 (1-inch) piece ginger, grated


Method

Put yogurt, oil, garam masala, garlic, ginger, and salt and pepper into a bowl and stir to make amarinade.

Indian Spiced Chicken

Simple and delicious, this recipe offers a good introduction to Indian cuisine. Its bright red color

suggests a slightly spicy flavor. We combine paprika and tamarind paste with ginger, coriander, cumin,

cayenne and turmeric for a flavorful complement to chicken. A less-visible ingredient in this lively dishis yogurt, which acts as a tenderizing agent. Serve with basmati rice.

Ingredients

1 cup plain whole milk yogurt1 tablespoon finely chopped ginger

1 tablespoon sunflower oil

1 tablespoon tamarind paste2 teaspoons garam masala

2 teaspoons paprika

1 teaspoon ground cumin1 teaspoon ground turmeric

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 cloves garlic, finely chopped

4 boneless, skinless chicken breast halves

Method

In a large bowl, combine yogurt, ginger, oil, tamarind, garam masala, paprika, cumin, turmeric, salt,cayenne, and garlic to make a marinade. Add chicken and turn to coat pieces well. Cover and

refrigerate for 2 to 4 hours.

Light the grill. When grill is hot, remove chicken from marinade, discarding leftover marinade. Grill


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the chicken until it is cooked through, about 4 minutes per side, then serve immediately.

Crispy Garlic Tofu Bites

Even if you are not a tofu fan, these crispy nuggets are hard to keep out of your mouth. The recipeincludes tamarind, an herb indigenous to India that has been cultivated for its pungent acidic flavor

since prehistoric times. Tamarind can be found as a frozen paste, a liquid concentrate, or fresh in pods.

The porous tofu soaks up the tamarind's bittersweet flavor and forms a caramelized crust around eachbite with the tamari, ginger and garlic. The crunchy roasted sunflower seeds add contrasting texture.

These are excellent hot from the oven or chilled.

Ingredients

1/2 cup low-sodium tamari

6 cloves garlic, minced, about 3 teaspoons

2 1/2 tablespoons lemon juice1/2 cup orange juice concentrate

1/2 cup tamarind paste

1/2 cup ketchup1 tablespoon minced fresh ginger1/2 teaspoon curry powder


1 1/2 tablespoons molasses4 teaspoons cornstarch

1 tablespoon cold water

1 pound extra firm tofu, pressed1 cup sunflower seeds, toasted

Method

Combine tamari, garlic, lemon juice, orange juice, tamarind paste, ketchup, ginger, curry powder,garam masala, and molasses in a small saucepan. Bring to a rolling simmer. Combine cornstarch and

cold water. With sauce simmering slowly, whisk in diluted cornstarch. Simmer sauce for one minute;

remove the pan from the heat. When tofu is ready, cut it into 1-inch squares, coat it in marinade andmarinate for two hours in the refrigerator.

Preheat the oven to 400F. Roll tofu in sunflower seeds until well coated. Place the tofu on a lightly

oiled baking pan. Bake for about 25 minutes, or until deep golden brown, turning the pan once duringthe cooking process

Sweet Potato Samosas with Spiced Applesauce

Makes about 30

Using prepared puff pastry saves a step in this recipe for samosas filled with a fragrant mixture ofsweet potatoes, peas and spices. Homemade applesauce makes an enchanting partner. For a shortcut,

use chunky jarred applesauce instead of making your own. To freeze samosas, allow them to cool

completely and then freeze. Reheat samosas in a 400F oven until heated through, 8 to 10 minutes.


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Ingredients

Spiced Applesauce

3 medium sweet-tart apples, peeled, cored and cut into chunks

1 tablespoon apple juice1/2 teaspoon tamarind concentrate

1 teaspoon brown sugar

Pinch of ground clovesPinch of cayenne1 teaspoon expeller-pressed peanut oil

1/2 teaspoon cumin seeds

Salt to taste

Sweet Potato Samosas

2 tablespoons expeller-pressed peanut oil1 teaspoon black mustard seeds

1 teaspoon finely grated ginger

1/2 teaspoon ground turmeric

1/2 teaspoon garam masala1 pound sweet potatoes, peeled and cut into 1/4-inch chunks

Salt to taste

1 cup frozen green peas, thawed1 teaspoon lemon juice

1 (14-ounce) package puff pastry, thawed according to package directions

1 egg, lightly beaten

Method

For the applesauce, put apples into a medium saucepan with 1/4 cup water. Cover and simmer for 10

minutes. Uncover and cook another 5 to 8 minutes, or until apples are tender but not mushy. Mashapples with a fork, leaving small chunks intact. Allow applesauce to cool. Meanwhile, stir together

apple juice, tamarind concentrate, sugar, cloves and cayenne in a small bowl; set aside.

Heat oil in a small skillet over medium high heat. Add cumin seeds and cook until seeds begin to sizzle

and pop. Add apple juice mixture to skillet and cook for 20 seconds, stirring, then pour into applesauce

and stir well to combine. Season with salt and set aside.

For the samosas, heat oil over medium high heat in large nonstick skillet. Add mustard seeds and cook

until seeds begin to sizzle and pop. Add ginger, turmeric and garam masala and cook for about 1

minute, stirring frequently, until fragrant. Add sweet potatoes and toss to coat with spices. Add 1/4 cupwater and salt, cover and cook over medium low heat until potatoes are tender, 15 to 20 minutes.

Uncover, add peas and cook 2 minutes longer. Season with lemon juice and salt, then lightly mash

sweet potatoes with the back of a fork.

Preheat oven to 375F. To assemble samosas, unfold puff pastry and cut it into 5-inch rounds. Cut each

round in half and brush with beaten egg. Bring the two ends of the straight side of each piece of pastrytogether to make a cone. Fill each cone two-thirds full with sweet potato mixture, then pinch and fold

the two open edges together to seal. Pinch edge with fingers to make a decorative pleat. Place samosas

as done on a parchment-lined baking sheet and brush tops with additional beaten egg. Bake until

golden brown, 18 to 20 minutes. Serve samosas warm, with applesauce on the side.


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Indian Black-Eyed Peas with Seitan

This recipe draws freely from classic Indian cooking techniques that infuse spices into vegetarian

dishes. Seitan, a vegetarian protein source made from whole wheat flour, works perfectly for absorbing

the warm spice flavor. Yogurt and cilantro leaves are essential as cooling agents to offset the spicyingredients.

Ingredients

1 teaspoon ground cumin1 teaspoon ground turmeric

1/2 teaspoon cayenne pepper

2 cloves garlic, finely choppedSalt and pepper to taste

1/4 cup corn or canola oil

1/2 tablespoon ground coriander

1/4 teaspoon ground cloves5 whole green cardamom pods

2 kaffir lime leaves or 2 dried bay leaves (optional)1 (1-inch) piece cinnamon stick1 (1-inch) piece ginger, peeled and finely chopped

2 dried chile de arbols, trimmed, seeds discarded

1 medium red onion, chopped1 1/2 cups vegetable broth, divided

2 (8-ounce) packages seitan, drained

1 (14-ounce) can fire roasted crushed tomatoes1/4 cup goat's milk yogurt

3 (15-ounce) cans black-eyed peas, drained


2 tablespoons roughly chopped cilantro

Method

In a small bowl, combine cumin, turmeric, cayenne, garlic, and a pinch of salt and pepper. Set aside.

In a 6-quart pot, combine oil, coriander, cloves, cardamom, kaffir lime leaves or bay leaves, and

cinnamon and turn heat to medium. Cook slowly for about 2 minutes until fragrant, stirring from time

to time. Add ginger and cook for 2 minutes, then add dried chiles, cook for 1 minute more, then stir inonions. Cook, stirring often, until onions are translucent, about 10 minutes. Use 1/2 cup of the

vegetable broth, adding a bit at a time and stirring and scraping the bottom of the pot as the onions

cook to keep them from sticking.

Add garlic and spice mixture and seitan and cook for 1 minute, stirring. Add remaining cup of

vegetable broth and tomatoes. Stir, raise heat and bring to a boil. Cook, covered, for about 8 minutes,stirring halfway through. Season with salt and pepper.

Remove about 2 tablespoons liquid from the pot and stir with yogurt in a separate bowl to raise the

temperature of the yogurt and avoid curdling when added later. Add black-eyed peas to pot along withgaram masala. Cover pot and cook until seitan and beans are heated through, about 5 more minutes.

Turn heat off, stir in yogurt mixture, and serve immediately, garnished with cilantro.


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