South India!

 

Curried chickpeas and potatoes

This is something we improvised so it doesn't have a traditional name or recipe. For a dish made up on the spot it was excellent! A really subtle curry taste along with the great texture of the potatoes and chickpeas makes this a delight to eat.

Ingredients:

1 tbsp oil

1 tsp curry powder

1 tsp coriander powder

1/4 tsp red chili powder

2 cloves minced garlic

1 cup chick peas

4 small potatoes

1 cup your vegetables of choice

1 cup of prepared curry sauce

1/4 cup fresh cilantro (optional)

Instructions:

1. Fry 2 minced cloves garlic in 1 tbsp oil.

2. Add spinach, potatoes and any other vegetable you see fit allow 5-10 minutes to cook.

3. Add approximately 1 cup prepared curry sauce.

4. Add Indian spices like cumin, curry, coriander powder or red chili pepper (if you want it spicy).

5. Let simmer for another 10 minutes. Remove from heat and garnish with fresh cilantro for taste, and serve!

 

Spicy Red Curry Recipe 

This recipe sure has a kick, if you are one for spice you will love it! If not, simply do not add the red chili powder. We had a hard time finding tamarind paste (you might want to try an Indian market if you can find one near by) so we didn't use any. However, even without the paste, the dish turned out very flavourful and made the whole house smell of delicious curry!

Taken from recipesindia.com

Ingredients:

 
1 can chick peas
1 onion, finely chopped
1 tsp minced garlic
1 tsp minced ginger
1 tomato, chopped
1 tsp cumin powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp garam Masala
A few cilantro Leaves
½ tsp tamarind paste.
1 tbsp oil

Instructions:

 
1. Put the tamarind paste in some hot water.
2. Heat the oil, onions, garlic and ginger. Fry for roughly 2 minutes.
3. Add the garam masala and cook for a minute. Add tomatoes, and continue frying. Add cumin, coriander and chili powders, and season with salt.
4. Fry for another 5 minutes. Add chick peas, cook for a few minutes.
5. Add ½ cup of water and the tamarind paste and allow it to boil.
6. Garnish with cilantro leaves, and serve!

Naan bread

           Absolutely delicious when made properly, this bread really goes well with curries and other Indian dishes. You can top it, dip it or break it up and throw it in the curry! Make sure you allow yourself enough time to make this (note you need to let it rise for 2-3 hours). Allowing the bread time to rise is very important and will contribute to the texture. The Nigella seeds add a nice flavour, but are hard to find and not necessary for the recipe.

Ingredients:

4 cups White Flour (Maida) 

1/2 tsp Baking powder 

1 tsp Salt 

1/2 cup Milk 

1 tbsp Sugar 

1 Egg 

4 tbsp Oil 

1 tsp Nigella seeds (Kalunji) (optional)

Instructions:

1. Sift the flour, salt and baking powder into a bowl and make a well in the middle.

2. Mix the sugar, milk, eggs and 2 tbsp of oil in a bowl.

3. Pour this into the center of the flour and knead, adding water if necessary to soften dough.

4. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

5. About half an before the naan are required, turn on the oven to maximum heat.

6. Divide the dough into 8 balls and and allow them to sit for 3-4 minutes.

7. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

8. Shape each ball of dough into a flat oval shape.

9. Bake the raw naan until puffed up and golden brown. Serve hot.