Welcome to A Taste of India
This post is featuring the delicious gifts of Indian cooking, a few delicious recipes just to entice you, and a write up of Gordon’s Internship at an Indian restaurant a few years ago very correctly named, A Taste of India.
Gordon’s Internship lasted 11 weeks, it was for his culinary degree. He loved working there, he loved the people, he loved the food, and loved the experience, and all the knowledge that he accumulated.
We will be adding to this post as we go. We still have some great recipes to contribute. So stay tuned.
The Gift of India
For Christmas this year we gave our family and friends the gift of India.
(The Indian dolls were mine that Gordon brought back to me from Bombay, India when it was under British Territory, but now known as Mumbai.)
Indian food can be very healthy.
The Basmati rice alone is supposed to be the healthiest and most fragrant in the world.
The Gulab Jamun and Tamarind Candy
The gulab jamun is India’s version of a donut in syrup. Excellent homemade but we did find these in a can.
At least our gift recipients will get a “taste.”
We Included Rose Water and Kewea Water, also a Cookbook on Indian Food.
Cinnamon Powder and Turmeric Powder
Of course we all know and use ground cinnamon, but turmeric powder is a bit new to American’s.
It is the spice that is used in curry that turns everything yellow.
BUT, it is also a spice that kills cancer cells.
The taste is bland so you can put it in anything that you like and it won’t change the taste.
The best way that we knew to introduce some Indian foods to our family and friends was to include some ready made items, such as the tikka masala. All they need to do is to make the rice we gave them, then add some cooked chicken to the ready made sauce, and they have an excellent Indian dish.
The Far Far looks like pasta but how you cook it is very interesting. You fry it in a little oil and it puffs up.
Instant Coffee with Ginger
We were told that this coffee was good for warding off colds and flu’s. So we included a few in our Christmas packages.
The Gift of Mustard Seeds
We had several of these spice jars that we had purchased from the Dollar Tree years ago and I thought it would be great to fill them with mustard seeds to include in our Indian care package.
The jars I had were perfect for this. So we opened all the bags and distributed the seeds into each jar.
Look at the beautiful black seeds? Ready for delivery.
While Gordon worked his internship he brought home these beautiful Royal Basmati Rice burlap bags that the restaurant had finished using. Being the creative people that we are, we knew we would use them in some way, we just didn’t know at the time.
But, they are perfect for holding all the delicious ingredients for our gift of India.
So, Here is but A Taste of India……
A Taste of India Cooking
Indian food is not so well known here in America. Most of us know the popular curry dishes, but not much else when it comes to Indian cooking and ingredients. We hope to introduce you to some very tasty dishes that really aren’t that hard to make. Below you will find a few recipes that we know you will love. Or at least encourage you to visit an Indian restaurant where you may sample them first hand.
Gordon with his lamb meatballs and Aarti Sequeira’s Night, Night, Curry.
You want to boil your potatoes until you can slide a fork into them smoothly.
4 Tbsp Olive Oil
1 tsp mustard seeds
2 tsp cumin seeds
2 tsp fennel seeds
2 onions finely chopped
2 green chilies seeded and chopped
2 tsp ginger paste
2 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp chili powder
5 large potatoes
1 cup frozen peas
4 Tbsp chopped fresh cilantro
12 sheets of filo dough
8 Tbsp melted butter.
We did double the batch as we love these and we were giving some away as gifts.
Peel and dice your potatoes and place them in a large pot of salted water.
Boil them until tender and drain in colander.
Then place your potatoes back in the pot
While your potatoes are boiling, peel and chop your other ingredients.
You can dice your onions smaller than above if you would like.
Helpful hint … Peel your ginger with a spoon.
Add your chopped cilantro to the potatoes.
In a large skillet, (I like cast iron) heat your olive oil on medium high heat.
Add your cumin, fennel, and mustard seeds and cook for 30 sec.
The mustard seeds will pop, releasing their essence.
Add your diced onion, chilies, and ginger stirring frequently for for about 5 min. or until onions turn translucent.
Grate your ginger into the onions.
Add your ground spices, stir and cook for about 1 min.
Mix all the ingredients well.
The smell of the spices will make you feel you are in India… I know I felt I was back in Bombay now Mumbai.
Remove the spice mixture from heat and add your potatoes, peas, and cilantro stirring until fully combined. Cool mixture completely.
This is a great picture of the completed filling… nice job Julie!
Lumpia wrappers are great for rolling egg rolls and samosas.
Fold a sheet filo dough in half and brush all over with melted butter.
Place about a full Tbsp of your cooled mixture at the bottom end and corner of your dough. Fold the corner up and over to the opposite side forming a triangle. Now fold straight up keeping that triangular shape. Fold back over again on itself. If this looks familiar … this is how you fold a paper football or the U.S. flag.
Keep folding on itself making that triangular shape until you reach the end.
(A healthier alternative to frying)
Bake at 350’F for approximately 20 min. or until golden brown.
Fry them at 350’F until golden brown.
Remember, the filling is cooked, so you are only looking to crisp up the wraps.
Let dry on paper towels.
Gordon’s Lamb Meatballs
and Aarti Sequeira’s
Night, Night, Curry
I had plenty of Lamb, some was ground and some was in cubes for Kabobs, so I decided to do two versions of the recipe.
For the Night, Night Curry you will need… 1 1/2 lbs cubed lamb meat, 2 med. red onions thinly sliced, 1/4 cup canola oil, 1 cup milk, 10 or so dried apricots chopped, 1/2 toasted slivered almonds.
For the meat marinade you will need… 1 tsp ground caraway seeds, 3 cloves chopped garlic, 2 Tbsp chopped ginger, 3/4 cup plain yogurt, 1/2 tsp turmeric, 1/4 tsp cayenne pepper, 3/4 tsp salt, and 1/2 tsp garam masala (ground cinnamon, ground cloves, and ground cardamom). Mix marinade together well and place in a bowl with the lamb cubes, cover and let sit overnight in the refrig. The next day, saute your onions in oil until well browned in a skillet on Med. heat and drain on paper towel. When cooled, add the onions to the meat along with the milk, and apricots and stir to combine all ingredients. Place mixture in a 8 X 10 glass dish and cover with aluminum foil and place in a 400’F oven for 1 1/2 hours. Then uncover and bake for another 30 min. When done sprinkle with the toasted slivered almonds.
With my version, I made meat balls out of the ground lamb and didn’t marinate the meatballs overnight. I did use some of the marinade over the meatballs. I also only used 1/2 the dried chopped apricots, but doubled the garlic which was roasted golden brown from the marinade. I also used sweet onions rather than red onions.
The perfect accompaniment.
Gordon’s Internship at A Taste of India
Gordon’s Indian Sushi
Gordon’s Pasta Salad