Pork Hamburgers à India

Well, it is not really an Indian hamburger but adapted from a southern Indian spicy pork sausage introduced by Portuguese settlers in the port city of Goa. 

In 1498, Goa became a major Portuguese settlement and capital of their colonial empire in the East until 1961. (A treaty was signed on December 31, 1974.)

पोर्क हैमबर्गर (Hindi)

/pork haimabargar/

Serves 4

vary the amount of spices to taste:

1 pound (455 g) organic ground pork

1/3 cup (45 g) (gluten-free) breadcrumbs

1/4 cup (60 ml) (dairy-free) yogurt

5 tsp. (10 g) each: garam masala and paprika

1 Tbs. (6 g) cumin

dash of cayenne pepper

2 organic egg yolks

2 tsp. (10g) grated garlic

4 (gluten-free) hamburger buns 

एक /ek/ १ 1. Combine all the ingredients except the pork and buds.

दो /do/ २ 2. Add in the pork and mix well.

तीन /teen/ ३ 3. Make 4 patties and refrigerate for at least 15 minutes.

चार /char/ ४ 4. Heat oil in frying pan over medium heat.

पांच /panch/ ५  5. Brown the meat for about 7 minutes, then lower the heat to medium-low.

छ: /chay/ ६ 6. Turn the patties over and lower the heat to medium-low. Cook about 6 minutes or until inside temperature of  160ºF (71ºC).

सात /sāth/ ७ 7. Remove, place foil over them and rest for 5 minutes.

आठ /āt/ ८ 8. Serve on the buns with any of your favorite condiments, and some more yogurt.

.

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Roasted Red Pepper Coconut Cream Sauce

Serve over vegetables, meats, fish, chicken, pasta, tofu...

भुनी हुई लाल मिर्च नारियल क्रीम सॉस (Hindi)

/bhunee huee laal mirch naariyal kreem sos/

Makes about a cup (240 ml)

1 whole roasted organic red pepper

1/2 cup (120 ml) coconut cream

1/4 cup (60 ml) organic vegetable broth

2 Tbs. (30 ml) organic tomato paste

juice of 1 organic lemon

minced one organic garlic clove

1 tsp. (5 g) organic cinnamon

pinch or two of: Himalayan salt, black pepper, allspice, and nutmeg

एक /ek/  १. In a blender, blend all the ingredients. 

दो /do/ २. Cook over a medium heat until it bubblies, about 5 minutes. 

तीन /teen/ ३. Cover, set aside, and keep warm until ready to be used.

Enjoy some homemade Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

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Squash, Lentil, and Curry

It is a nice sweet curry dish. Any leftovers, reheating adds more favor. Serve with rice.

स्क्वैश, दाल, और करी (Hindi)

/skvaish, daal, aur mkaree/

Serves 4

2 cups (910 g) cooked organic butternut squash, cut into cubes

14 ounces (720 ml) organic coconut milk

1/4 cup (60 ml) organic peanut butter

3 Tbs. (45 ml) red curry paste

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) avocado or olive oil

1 chopped organic onion

2 chopped organic carrots

3 chopped garlic coves

2 Tbs. (30 g) chopped ginge

1 1/2 cups (360 ml) organic (dairy-free) yogurt

1 cup (130 g) organic red lentils

chopped organic green onions

juice of 1 organic lime

एक /ek/ १ 1. In a blender, process squash, coconut milk, 3 cups (720 ml) water, peanut butter, curry paste, and soy sauce/liquid aminos.

दो /do/ २ 2. Heat the oil in a saucepan over medium heat.

तीन /teen/ ३ 3. Add onions and carrots for 5 minutes, stir.

चार /char/ ४ 4. Add garlic and ginger for a minute.

पांच /panch/ ५  5. Pour in the squash mixture, reduce to medium-low, bring to a simmer.

छ: /chay/ ६ 6. Stir in the curry and mix to become thick.

सात /sāth/ ७ 7. Stir in the yogurt and lime juice.

आठ /āt/ ८ 8. Top with cilantro/parsley and green onions.

Try some other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

squash recipes: https://veggiefernandezs.blogspot.com/search/label/squashes

or

curry: https://veggiefernandezs.blogspot.com/search/label/curry

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Indian Subcontinent Chicken

It just might be the ultimate Indian comfort food. It is rich and creamy but not spicy like curry.

कोरमा (Hind)

/korma/

Serves 4

1/4 cup (60 ml) olive oil, water, and heavy cream or (dairy-free) yogurt or coconut milk

1 slice organic onion

1/2 tsp. (2,5 g) cardamom, ground coriander, turmeric

2 tsp. (10 g) each: cloves and black pepper

1-inch (2,5 cm) cinnamon stick

1 tsp. (5 g) each: garlic, ginger, cumin, and garam masala

1 bay leaf

1 pound (130 g) organic chicken thighs, cut into bite-size pieces

1 sliced organic tomato

organic cashews and almonds

1 Tbs. (15 g) organic (gluten-free) flour

cooked organic rice

optional: 

• chopped cilantro/parsley
• 1 tsp. (5 g) red chili powder

~Hindi~

एक /ek/ 1. Fry the onion, cardamom, and cloves for 3-4 minutes.

दो /do/ 2. Add the chicken, garlic and ginger. Cook 2-3 minutes.

तीन /teen/ 3. Add the rest of the spies (except garam masala) and cook another 2-3 minutes.

चार /char/ 4. Add the tomato and cook 2-3 minutes more.

पांच /panch/ 5. Add the cream, yogurt or milk, plus the nuts.

छ: /chay/ 6. Cover, reduce the heat, and cook about 10 minutes.

 (a) If it is too thick, pour some hot water.

सात /sāth/ 7. Add the garam masala and garnish optional cilantro/parsley.

आठ /āt/ 8. Serve with the rice.

Try some of the other Indian recipes: https://veggiefernandezs.blogspot.com/search/label/Indian

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Curry with Spinach and Garbañzo Beans

Garbañzo (aka chickpea) is a rich source of vitamins, minerals and fiber, add to spinach for more nutrients and antioxidants. It is a dinner in itself or add rice and yogurt or spooned over baked potatoes, or....endless dishes.

Serves 4

1 Tbs. (15 ml) coconut or olive oil

1 minced organic onion

minced organic garlic cloves

chopped 2 organic celery stalks

organic spinach

14 ounce (400 g) can of organic coconut milk

1 inch (2,55 cm) chopped ginger

1 tsp. (5 g) each: mustard seed and ground coriander

1 Tbs. (15 ml) curry powder

1 Tbs. (15 g) ground cumin

sliced organic cherry tomatoes

2 cans of 14 oz. (400 g) garbañzo drained and rinsed

1/2 organic lemon

2 Tbs. (30 g) (dairy-free) yogurt

optional: chilli flakes and black pepper

1. Add onions, garlic, celery, and oil to a saucepan.

2. Cook over medium heat for 5-10 minutes, until onions and celery have softened.

3. In boiling water, wilt about half the spinach.

4. Add the coconut milk and use a hand blender to purée the spinach. 

5. Add the ginger, mustard seeds, coriander, curry powder, and cumin to the celery-onion mixture.

6. A few minutes later, add the spinach, tomatoes, chickpeas, and rest of the coconut milk.

7. Turn the heat up until it starts to bubble, then down to simmer.

8. Simmer between 15 and 20 minutes. 

9. Add the rest of the spinach towards the end of cooking.

10. Add the lemon juice and yogurt. 

11. Sprinkle with the optionals chili flakes.

Note: Leave out the yogurt if you want to freeze some of this.

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Curry Lentil and Rice Oatmeal

 This is a 1-pot dish. Serve for breakfast, lunch, or dinner. It makes a nice snack as well!

करी दाल और चावल का दलिया (Hindi)

/karee daal aur chaaval ka daliya/

Serves 6

2 Tbsp. (30 ml) dairy-free organic butter

1 organic chopped onion

1 Tbsp. (15 g) ginger

1 tsp. (2 g): turmeric, cumin, and coriander

1 cup (130 g) organic brown rice, quinoa, millet, or basmati rice (All are gluten-free.)

1/2 cup (66 g) each: organic red lentils and yellow lentils

28 ounces/2 14oz cans (830 ml) organic coconut milk

1 Tbsp. organic lemon juice

3 1/2 cups (840 ml) water

organic spinach

organic frozen peas

1/2 cup (120 ml) (dairy-free) organic yogurt

एक /ek/ 1. Heat the butter in a large pot over medium heat.

दो /do/ 2. Sauté the onions and garlic for about 5 minutes.

तीन /teen/ 3. Stir in the turmeric, cumin, and coriander for about a minute.

चार /char/ 4. Stir in the rice, lentils, coconut milk, water, and lemon juice.

पांच /panch/ 5. Bring to a boil, reduce to a simmer with partial covered for 45 minutes. Stir often.

 (a) Add more water if desired texture.

छ: /chay/ 6. Stir in the spinach and peas. Cook a few minutes or more.

सात /sāth/ 7. Serve in bowls with yogurt on top.

Try some of our other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

or

curry dishes: https://veggiefernandezs.blogspot.com/search/label/curry

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Coconut-Butternut Curry

 The original dish came from southern Kerala state of India. 

नारियल बटरनट करी (Hindi)

/naariyal bataranat karee/

Serves 6-8

1 organic butternut squash peeled, seeded, and cut into 3/4-inch (12 mm) cubes (= 5-6 cups/650-780 g)

1 tsp. (2 g) cumin

1/2 tsp (1 g) each: cayenne & turmeric

1 jalapeño chili, slit lengthwise, keeping the top (or a can of jalapeño chiles)

1 organic minced garlic

1/4 cup (30 g) shredded coconut

1/2 cup (120 ml) canned organic coconut milk

एक /ek/ 1. In a deep pan, place the squash, cumin, turmeric, cayenne, chili, garlic, and 1 1/2 cups (360 ml) of water. Bring to a boil over medium-high heat. 

दो /do/ 2. Reduce to low, cover, and simmer about 15 minutes.

तीन /teen/ 3. Place dried coconut in a small skillet over medium heat, stir until toasted for about 5 minutes. Transfer to a plate to cool.

Tarka तर्क (method of sizzling whole spices in oil)

2 Tbs. (30 ml) olive oil

1 tsp. (5 g) mustard seed

1/2 tsp. (2,5 g) seeds

12-15 curry leaves (substitutions: organic lime zest, bay leaves, organic lemon zest, or basil leaves)

1 sliced organic shallot

चार /char/ 4. In a small skillet, toast the shredded coconut in the oil over medium-high.

पांच /panch/ 5. Add the mustard seeds and toast until they pop.

छ: /chay/ 6. Add the cumin seeds for a few seconds.

सात /sāth/ 7. Add the curry leaves, swirl around for a few seconds.

आठ /āt/ 8. Add the shallots, reduce the heat to medium-low, stir until well browned, 2-3 minutes.

नौ /nao/ 9. Pour mixture over the squash and serve immediately.

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Okra Curry

When I think of okra, I picture a Southern American dish. Though, my Turkish landlord taught me an okra dish.-Mike  

Okra has a long history in Indian cuisine.

भिंडी करी (Hindi)

/bhindee karee/

6 Tbs. (90 ml) olive oil

1 1/2 pounds (680 g) organic okra, remove the stems

1 chopped organic onion

3 minced organic garlic cloves

1 Tbs. (9 g) or more to taste, each: curry powder and grated ginger

2 1/2 cups (600 ml) organic vegetable broth

1 cup (240 ml) organic coconut milk

2 tsp. (10 g) organic honey

1 tsp. (5 g) cornstarch (also called: maize, starch, or cornflour)

10 sprigs of cilantro or parsley, chopped

organic lime wedges 

एक /ek/ 1. Heat 2 Tbs. (30 ml) oil in a skillet over medium-high heat.

दो /do/ 2. Add half of the okra and cook, stir, until crisp and browned on most sides, 5-7 minutes.

तीन /teen/ 3. Transfer to a bowl and cook the rest.

चार /chār/ 4. Let skillet cool a little.

पांच /pānch/ 5. Heat rest of the oil over medium heat.

छ: /chay/ 6. Add the onions and cook fo 5 minutes.

सात /sāth/ 7. Stir in the garlic, ginger, and curry powder, cook a minute.

आठ /āt/ 8. Stir in the broth, scrap up the browned bits, and bring to a simmer.

नौ /nao/ 9. Cook and stir f0r 15-20 minutes.

दस /das/ 10. Whisk the coconut milk, honey, and cornstarch in a bowl, then whisk into the skillet.

ग्यारह /gyārah/ 11. Bring to a simmer and cook about 30 seconds.

बारह /bāraha/ 12. Stir in the okra and any juices. Simmer a little longer.

तेरह  /tēraha/ 13. Transfer to a bowl. Sprinkle with cilantro/parsley and serve with lime wedges.

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One-pot, One-dish Lentils with Tofu and Spinach

Indian cuisine consists of a variety of regional and traditional dishes due to the soil, climate, culture, ethnic groups, and occupations, plus add the religious and colonial influences, over its past 8 000-year history!

So, one-pot, one-dish makes this dinner easy, more or less.

टोफू और पालक के साथ दाल (Hindi)

/tophoo aur palak ke spath daal/

Serves चार /cāra/ 4

8 Tbs. (240 ml) olive oil

4 chopped organic onion

8 minced organic garlic cloves

5 tsp. (20 g) garam masala

4 tsp. (8 g) grated ginger 

pinches of cayenne pepper to taste

8 cups (1920 ml) organic chicken or vegetable broth

2 cup (260 g) each organic: quartered cherry tomatoes &  red lentils

minced cilantro or parsley to taste

1 pound (455 g) firm, cubed organic tofu

organic baby spinach

cooked rice

Serve with 

• slices of pita bread or gluten-free bread
• rice
• (dairy-free) organic yogurt

~Hindi is the most spoken language out of the 22 official languages. But there are about 1 369 dialects and 121 languages in India.~

एक /ek/ 1. Heat 1 Tbs. (15 ml) oil in a saucepan over medium heat.

दो /do/ 2. Cook the onions for about 5 minutes.

तीन /teen/ 3. Stir in the ginger and cayenne, cook 30 seconds.

चार /cāra/ 4. Stir in the broth and lentils. Cook over low heat, 12-15 minutes.

पांच /pāṃca/ 5. Stir tofu and spinach into the lentils and cook 2-3 minutes. 

छः /chaḥ/ 6. In a bowl, combine the tomatoes, cilantro/parsley, lime juice, and 1 Tbs. (15 ml) oil.

 (a) It can be made for up to 2 days, in the refrigerator.

सात /sāta/ 7. Add the tomatoes mixture to the lentil pan and side bowl of both dairy-free and plain yogurt, if needed.

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Sweet Potato Curry

 We did not stop with "sweet potatoes' but add other vegetables to this Indian dish.

शकरकंद करी (Hindi)

/shakarakand karee/

Serves 4-6

~Increase the amount of spices to taste~

1 (14.5 ounce/411 g) can organic diced tomatoes with juice

3 Tbs. (45 ml) olive oil

4 tsp. (8 g) curry powder

3 tsp. (6 g) garam masala

2 chopped organic onions

1 organic sweet potato, peeled and cut into bite size pieces

4 minced organic garlic cloves

1 jalapeño, stemmed, seeded and minced or cayenne pepper

1 Tbs. (15 g) grated ginger

1 Tbs. (15 g) organic tomato paste

1 organic eggplant, cut into bite size pieces

organic green beans, trimmed an cut into 1-inch/2,5 cm lengths

1 1/2 cups (360 ml) water

1 (15-ounce/430 g) rinsed, organic chickpeas

1/2 cup (120 ml) canned organic coconut milk

minced cilantro or parsley

chutney of choice

cook rice

एक /ek/ 1. Pulse tomatoes and its juice until smooth.

दो /do/ 2. Heat the oil over medium-high heat.

तीन /teen/ 3. Add the curry powder and garam masala, cook about 10 seconds.

चार /char/ 4. Stir in the onions, sweet potatoes, cook about 10 minutes.

पांच /panch/ 5. Reduce the heat to medium.

छ: /chay/ 6. Stir in the garlic, jalapeños/cayenne pepper, ginger, and tomato paste. Cook about 30 seconds.

सात /sāth/ 7. Add the eggplant and green beans, cook, stir for 2 minutes.

आठ /āt/ 8. Stir in the water and add the chickpeas and tomatoes, bring to a simmer.

नौ /nao/ 9. Cover, reduce heat to medium-low, and cook for 20-25 minutes.

दस /das/ 10. Uncover, stir in the coconut milk, cook 1-2 minutes.

ग्यारह /gyārah/ 11. Remove and stir in the cilantro/parsley.

बारह  /bāraha/ 12. Serve with the chutney over rice..

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Red Lentil Curry

Red lentils are tiny, reddish-orange legumes that cook quickly, with a mild, earthy flavor and slightly sweet compared to brown and black lentils. 

लाल मसूर की सब्जी (Hindi)

/leal masoor kee sabjee/

Serves 4

1 organic onion, diced

3 Tbs. (45 ml) olive oil

1 Tbs. (15 g) each: minced garlic, granted ginger, and curry powder

1 can (15 ounces) (430 g) diced organic tomatoes

1 cup (130 g) organic lentils, without any soaking

एक /ek/ १. Sauté the onions in the oil until lightly brown.

दो /do/ २.  Stir in the garlic, ginger, and curry powder. Cook for a minute.

तीन /teen/ ३. Add the tomatoes, lentils, and 3 cups (720 ml) water. Simmer about 15 minutes. Stir often, until the lentils begin to thicken.

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Tacos, from India?

 Sure! Why not? 

टैकोस, भारत से? (Hindi)

/taikos, bhaarat se/

Serves 4

Preheat the oven to 350F (175C)

1 thinly sliced organic cucumber

2 tsp. (10 ml) garam masala (a mixture of spices*)

1/3 cup (80 ml) each: organic (dairy-free) yogurt and mango chutney

1 red jalapeño or chile pepper, chopped (less seeds, less heat)

1/2 cup (30 g) chopped cilantro or parsley

1-2 organic juice of limes

1 1/2 pounds (680 g) organic chicken breasts

1 Tbs. (15 ml) olive oil

4 naan bread or gluten-free tortilla shells

organic red onion, thinly sliced

एक /ek/ 1. Combine the cucumber, 1/4 tsp. (1,2 ml) garam masala, black pepper.

दो /do/ 2. Stir in the yogurt and set aside.

तीन /teen/ 3. Combine the chutney, chopped jalapeño, cilantro/parsley, and lime juice. Sit aside.

चार /cāra/ 4. Season the chicken with the remaining garam masala and pepper.

पांच /pāṃca/ 5. Heat a skillet with the oil and brown the chicken for 4-5 minutes; flip and brown 2-3 minutes more.

छः /chaḥ/ 6. Reduce the heat to medium and add 1/4 cup (60 ml) of water. Cover and cook 10-12 minutes or until the temperature inside is 165F (71C).

सात /sāta/ 7. Transfer the chicken to a cutting board and let is rest 5 minutes.

आठ (/āṭha/ 8. Warm the naan bread in the oven.

 (a) Naan bread makes nice, individual pizzas.

नौ /nau/ 9. Slice the chicken and divide among the naan or tortilla.

दस /dasa/ 10. Top with the chutney mixture, red onion, sliced jalapeño and more cilantro/parsley.

ग्यारह /gyaarah/ 11. Serve with the cucumber mixture.

*Homemade garam masala

Makes 1 cup (70 g) (Leave out anything you do not have.)

1/2 cup (35 g) coriander seeds

1/4 cup (30 g) cumin seeds

2 Tbs. (17 g) green cardamoms

2 Tbs. (12 g) cloves

1 Tbs. (9-10 g) pepper corns

1 star anis

6-8 spices cinnamon, about 2 inch (4 g)  (Ceylon cinnamon if you can find it.)

1 Tbs. (8 g) fennel seeds

1 1/2 Tbs. nutmeg (3 g)

2-4 (1-2 g) black cardamoms

3 strands mace (optional for flavor)

4 medium dried bay leaves

1. Heat a pan and add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.

2. Roast on low to medium heart until they begin to smell good.

3. Add coriander seeds and roast until they smell good. Transfer to a plate.

4. Roast the fennel seeds for 30 seconds, add the cumin.

5. Add to the same plate.

6. Add the spices to a blender. Powder finely.

7. Store in an air tight, sun dried glass jar.

*8. Use the coarse bits of spice to make masala tea.

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