Claudia and Hans Make Stuff

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Indian-style Potato and Pea Curry (Aloo Mattar)

So after making Yellow Dal, we had coconut milk leftover and we wanted to try making Garlic Naan. So what did I do? I went online searched through some menus of Indian restaurants as well as recipe site to get inspiration of the next Indian dish. Here is what I came up with:

Ingredients (Makes 3-4 servings):
2 potatoes, peeled and cubed
2 tablespoons vegetable oil (we used Safflower oil)
1 small yellow onion from our garden (or ½ store-bought onion)
3 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon garam masala
½ teaspoon salt
3 tomatoes, seeded and chopped
¾ cup frozen peas
½ can coconut milk, depending desired consistency

Preparation:
1. Place potatoes into a large pot that contains salted water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes and allow to steam dry for a minute or two.
2. If serving with rice, start the preparation of the rice. Also, if you are planning on making home-made Naan make sure to start proofing the yeast.
3. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, and salt; cook for 2 more minutes. Add the tomatoes, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
4. Serve with Basmati rice and home-made Naan. Enjoy =)

Flatbread served with Aloo Mattar

Flatbread served with Aloo Mattar

Note: Regular home-made Naan recipe https://ourfunstuff.wordpress.com/2015/06/04/supereasy-homemade-naan-indian-flatbread/ and home-made Garlic Naan recipehttps://ourfunstuff.wordpress.com/2015/06/04/supereasy-naan-bread-with-garlic/.

The dish stores well in airtight container and heats well in microwave. Be aware though, that it may even be more delicious the second day.

Inspired from http://allrecipes.com/Recipe/Spicy-Vegan-Potato-Curry/Detail.aspx?evt19=1&referringHubId=1875


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Supereasy Naan Bread with Garlic

I was buying ingredients to make another Indian dish to use up the left-over coconut milk. In front of me was a gentleman, who bought cured bacon, a small block of cheese, and a beer. He was very helpful in putting up the dividers between the different grocery orders. So I teased him and said that WholeFoods should hire him. He said “Oh no thanks. I am a chef.”
Curious about this situation, I asked him what he was going to cook with his three ingredients?! I mentioned that we love cooking and that we just figured out how to make homemade Naan. He then suggested to just crush up some fresh garlic and add it to the Naan.
So of course, we had to try that…and it was wonderful. The garlic gave the Naan a little extra kick =)

Try for yourself and share your thoughts.

Ingredients (6-8 Naan breads):
1/3 cup milk, warmed
2¼ teaspoon dry active yeast
½ tablespoon raw sugar
¾ cup plain organic yogurt
2 tablespoons vegetable oil (we used Safflower oil)
1½ teaspoon sea salt
¼ teaspoon baking powder
2½ cups organic flour (can be made with whole white wheat flour: 2 cups whole wheat and ½ cup all-purpose flour)
Crushed garlic (we used about 6 small-medium garlic cloves and pressed them through a garlic press)

Preparation:
1. Combine milk, yeast, and sugar in small bowl. Cover and let the yeast proof (5-10 minutes).
2. Add yogurt, vegetable oil, salt, baking powder, flour, and yeast mixture into mixer. We used a dough hook and let the mixer combine the ingredients until they formed a dough ball.
3. Let the dough rest and allow to rise until doubled. (If you have an oven that allows proofing, proof in oven).
4. Remove dough and divide into 6 or 7 lemon-sized balls. Add the crushed garlic and briefly knead the dough through to spread the garlic evenly.
5. Roll dough and flatten into a ¼” oval shape. Sprinkle one side with water and gently place the oval shape with the water-side down onto a heated griddle. Let the dough cook for a couple of minutes until it starts to puff and brown on the underside (similar to making pancakes, be patient). Flip the Naan and gook on the other side until golden brown.
6. Serve with Indian meal or eat with dip.

Naan_6_small

I forgot to take pictures with the garlic. So I am using the same pictures as for the regular Naan bread. Note: The overall appearance of the Naan does not change, but the taste does =)


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Supereasy Homemade Naan (Indian Flatbread)

So last time Hans and I made Indian food at home, we used store-bought Naan to go along with the dish. But why not make Naan from scratch?! Turns out our new blender (a Blendtec) came with a recipe book that included a Naan recipe.

We have modified the recipe slightly and made it using a mixer (instead of the blender). It turned out phenomenal. But try for yourself and share your thoughts.

 

Ingredients (6-7 Naan breads):
1/3 cup milk, warmed
2¼ teaspoon dry active yeast
½ tablespoon raw sugar
¾ cup plain organic yogurt
2 tablespoons vegetable oil (we used Safflower oil)
1½ teaspoon sea salt
¼ teaspoon baking powder
2½ cups organic flour (can be made with whole white wheat flour: 2 cups whole wheat and ½ cup all-purpose flour)

Preparation:
1. Combine milk, yeast, and sugar in small bowl. Cover and let the yeast proof (5-10 minutes).
2. Add yogurt, vegetable oil, salt, baking powder, flour, and yeast mixture into mixer. We used a dough hook and let the mixer combine the ingredients until they formed a dough ball.
3. Let the dough rest and allow to rise until doubled. (If you have an oven that allows proofing, proof in oven).
4. Remove dough and divide into 6 or 7 lemon-sized balls. Roll dough and flatten into a ¼” oval shape. Sprinkle one side with water and gently place the oval shape with the water-side down onto a heated griddle. Let the dough cook for a couple of minutes until it starts to puff and brown on the underside (similar to making pancakes, be patient). Flip the Naan and gook on the other side until golden brown.
5. Serve with Indian meal or eat with dip.

Naan_6_small


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Tasty Curried Lentils (aka Yellow Dal)

After the success (taste) of the last lentil dish (as well as failure as those green lentils did not become as soft as I remembered from brown lentils)…I was excited to come another recipe idea that used lentils.

This time red lentils. I still do not know what the difference between brown, green, and red lentils are. Obviously the color…but is one type of lentil better to use for one kind of dish over another?

Well, this recipe with some modifications turned out great.

 

Ingredients (3-4 servings)
1 cup red lentils, sorted and washed
2 cups vegetable broth (2 cups water and 1 veggie bouillon cube)
½ teaspoon turmeric
1 tablespoon ghee (if not at hand use another “fat”, such as olive oil or butter)
1 yellow onion, chopped
2 garlic cloves, minced
1 large chili, seeded and finely chopped (optional, we left it out as we only had jalapeno pepper or green pepper)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, chopped
½ cup coconut milk

Preparation:
1. Place the lentils, water, veggie bouillon cube, and turmeric in a medium pan. Bring to a boil, reduce the heat, and simmer covered for 10 minutes, or until the lentils are tender. Keep checking the mixture to make sure it does not sticking to the bottom of the pan. Meanwhile, if you are planning on eating rice with this dish, cook rice (we used Jazmin rice) according to package instructions.

2. While the lentils are simmering, heat the ghee in a small frying pan and add the onion. Cook until the onion is soft and golden, before adding the garlic, chili, cumin, and coriander. Cook, stirring 2-3 minutes and fragrant. Stir the onion mixture into the lentil mixture and then add the tomato. Simmer over low heat for about 5 minutes, stirring frequently.

3. Season to taste and add the coconut milk. Continue heating the mixture, until heated through. Stir frequently.

4. Serve with basmati rice and naan bread.
See two recipes for homemade Naan bread: plain https://ourfunstuff.wordpress.com/2015/06/04/supereasy-homemade-naan-indian-flatbread/ or with garlic https://ourfunstuff.wordpress.com/2015/06/04/supereasy-naan-bread-with-garlic/

 

Flatbread served with Dal

Yellow Dal with Homemade Naan

Curried Lentils_5_small


Health benefits of this dish:
* It is homecooked, therefore you get to choose all of the ingredients for this dish.
* Tumeric is known for its anti-inflammatory properties. It also has antioxidant properties.
* Lentils are rich in fiber, copper, phosphorous, manganese, and iron. Additionally, they are a good source of protein.
* Coconut milk is rich in fiber and vitamins C, E, B1, B3, B5, and B6. It also contains iron, selenium, sodium, calcium, magnesium, and phosphorous.


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Delicious & Easy Chickpea Curry

So the semester has started…I am teaching four upper level division classes plus wanting to start a science outreach project at local high schools…oi…very busy.

I am supposed to be working on a review paper…but I am sitting in the train right now, commuting home from work and decided to write up a couple of recipes that we recently tried.

I love chickpeas…it’s a bit weird but I could eat them straight out of the can. So when I came across another chickpea recipe, of course I had to try it. I like the Curried Indian Chickpea recipe https://ourfunstuff.wordpress.com/2014/09/21/curried-indian-chickpeas/ that I blogged about earlier. However, this current recipe suggested very different spices to experiment with. I modified the recipe to our liking and here is what I made:

Ingredients (3-4 servings):
1 tablespoon ghee (if not at hand use another “fat”, such as olive oil or butter)
1 yellow onion, sliced
4 garlic cloves, minced
½ to ¾ teaspoon chili powder
½ to ¾ teaspoon salt
½ to ¾ teaspoon ground turmeric
½ to ¾ teaspoon paprika
½ tablespoon ground cumin
½ tablespoon ground coriander (as we thought we did not have any at home, we left this spice out, turned out we did have it…I will add it next time)
2 (14.5-ounce) can organic chickpeas, drained and rinsed
1 (14.5-ounce) can organic chopped tomatoes
½ to ¾ teaspoon garam masala (available as powder at Whole Foods)

Preparation:
1. Heat the ghee in a medium pan. Add the onion and garlic. Cook, stirring occasionally, using medium heat until onion is soft. Add all of the spices (except garam masala) and cook for an additional 2-3 minutes, stirring constantly.

2. Stir in the chickpeas and tomatoes. Simmer over low-medium heat, covered for 20 minutes, stirring occasionally. If you are planning on serving the dish with rice, start preparing the rice. Rice usually takes about 20 minutes to be made. We used Jasmine rice following the instruction on the package.

3. Stir in the garam masala and simmer, covered, for an additional 10 minutes.

4. Serve with rice and naan bread. Enjoy =)

 

Note: This dish stores well in an airtight container in the refrigerator and can easily be reheated in the microwave.

 

 

Curried Chickpeas_3_small

Costco sells really yummy naan bread

 

Adapted from a recipe book that I used to own but rarely ever used, since I thought that most of the recipes wouldn’t taste good to me.