Recipes Revisited

J

Josh Feltman

Joined
Feb 12, 2001
Messages
4,501
My friend and I have been on an Indian food kick lately--all kinds of new and exciting spices. Anyway, I wanted to share a great (and easy) recipe for a curry and yogurt fruit salad. I know the idea of curry and fruit together sounds gross, but this is one fabulous fruit salad, and it only takes about ten minutes to prepare:

Ingredients:
1 tbsb curry powder of your choice--personally, the hotter the better
1 tsp mustard seeds (black are traditional, but yellow will work just fine
1/2-1 tsp ginger powder
1 cup unsweetened canned coconut if you can find it--ok to omit\
+/- 3 pieces of fruit--apple, orange, banana, mango all work well
32 oz. container of nonfat plain yogurt
1-2 tbsp cooking oil--mustard oil adds a nice flavor

Directions:

Cut fruit into bite size pieces and combine with the yogurt, ginger powder, and coconut in a medium-sized bowl. Set aside.

Heat a small skillet (cast iron, duh) over medium-high heat. Add oil, and dump in mustard seeds. Be prepared to cover rapidly, as the mustard seeds will begin to pop a bit like popcorn. When the popping stops, remove lid, drop heat, and add the curry powder. Stir for several minutes, then dump curry and mustard seed mixture over yogurt and fruit. Stir and then chill for 1/2 horur or so before serving.

If anyone else has good Indian recipes, or for that matter, good recipes in general, I'd love to see them.
 
Man, this sounds so odd i'll actualy try it out when i get some mustard seeds (oh the bane of living in a small town) - i've been trying to get them seeds for some steaks (pork or horse/hind/deer) but i haven't been able to find any in our stores :grumpy: And i absolutely hate mustard (as made by the factories), it's a yucky goo, so seeds are a must.
 
Hey Josh,
I saw your other post Whole lotta lookin', not much postin'.
I'm here every day but never post. I only have one HI (a WWII). A Sarge arrived the other day but I won't get to see it till Christmas, hopefully the JKM will get here by then too.

Here's a Tandoori Chicken recipe my family likes. I'm not a huge fan of Emiril but I pulled the basic recipe from the Food Network. I have small kids so I can't make anything too spicy, every one I've made it for liked it. Use charcoal if you can.

I like the yogurt salad that was on his show as well.


Tandoori Chicken

1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
(I like skinless drummies and/or thighs) 12-14 pces.
[B]2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
1 tablespoon paprika
11/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice

With a fork, prick holes in the chicken pieces. Using a knife (or WWII), cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally. Preheat a grill.

[/B]If at at all possible grill over charcoal, indirect method (foil half a weber grill, charcoal on the other half, put chicken over foiled side, grill for about 1 hour)

Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes


Raita: Yogurt Salad

2 cups plain yogurt
1 large cucumber, peeled, seeds removed, finely chopped
3 tablespoons minced fresh mint leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Pinch sugar
Pinch cayenne

Place the yogurt in a fine mesh strainer set over a bowl and drain for 1 hour. Discard the liquid in the bowl.
Place the drained yogurt in a medium bowl. Add the remaining ingredients and stir well to combine. Place, covered, in the refrigerator for 1 hour to cool and blend. Stir well and serve.

Chuck
 
Vrex--great recipes. I'll definitely give them a try. I've been wondering how well a Weber would substitute for a tandoor. You should post more often ;)
 
Speaking of exotic culinary treats:

MEXICO CITY (Reuters) - A Mexican man killed his lover in a drunken, drugged fight then cooked the man's body in tomato and onion sauce and ate it over three days.

Police found Gumaro de Dios Arias grilling rotting human flesh for his breakfast, including part of a heart, when they raided a shack he lived in near the Caribbean beach resort of Playa del Carmen, a police chief said on Wednesday.

"He was preparing stews. There was a grill where he was cooking part of the heart and bits he had cut off the body. It was terrible, terrible," said local police chief Martin Estrada, who was among a dozen police who raided the shack.

Arias told police the victim, a young man, arrived at his cardboard hut in a wasteland area with a mutual friend who then left the two of them drinking and taking drugs.

The pair had sex and afterward a fight broke out during which he killed the man with blows to the head, police said.

Police arrested Arias, 25, on Tuesday after a tip off.

"They said there was a person eating a person," Estrada said.

"We found him lying on a folding bed and to one side was the corpse which had been torn apart and which it seems he had been eating for three days," he told Reuters.

The corpse, which had its back ripped open and its innards pulled out, was missing various parts, like a thigh, he said.
 
Ben, that sounds really good. I'll have to give it a try as soon as I can find a good corpse. They've been prohibitively expensive lately.
 
At least in Mexico they eat you. In the lower East Side the rats eat you.



munk
 
Munk, you just couldn't stay away, could you? BTW, after Xmas, I'll tell you about the 18-inch Bura I'm getting per your suggestion. You remember, my first post when you recommended it? Finally got around to it! ;)

Namaarie
 
I refer all questionable correspondence to Ed Know.

did you get a 18" WWll?


munk
 
munk said:
I refer all questionable correspondence to Ed Know.

did you get a 18" WWll?


munk
Click to expand...

:D Ed Rocks! ;)

Hey Munkish One,

When you get time send me your address again. I deleted it for National Security purposes but now I have more CD's to send to you. Cowboy Junquies and some other strange stuff ;)
 
That is *exactly* why I don't eat from the street food vendors when I am Mexico...


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