Let's cook chana masala, mango curry, and gobi matar to prepare a complete Indian meal in real time. These dishes are super tasty, and work very well together. Indian cooking is all about flexibility and taste, so definitely tweak these recipes and make them your own, or follow them exactly and then experiment at a later time. Indian food is easy to prepare, and with a few key ingredients, you can cook up Indian dishes that will be as tasty as those that you love from your favorite Indian restaurants. To print these Indian recipes, click this link: http://www.myfoodchannel.com/mango-curry/ Also be sure to check out BaubleRob's Blindfold Kitchen Mango Curry: https://www.youtube.com/watch?v=VQksY7Os7CA Chana Masala Recipe w/ Quinoa: https://www.youtube.com/watch?v=pt9T42J_EPo Give these Indian recipes a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/
Mango Curry Ingredients: 4 large, very ripe and juicy MANGOES 1 cup YOGURT 1-2 Tbsp CUMIN SEEDS dash of ASAFOETIDA ¼ cup CURRY LEAVES chopped well 4-5 Tbsp GINGER finely chopped 2-3 Tbsp CHICKPEA FLOUR a.k.a. besan 2 Tbsp OIL for cooking SALT to taste
Mango Curry Directions: Use super-duper ripe mangoes. The mangoes should be VERY RIPE, soft and juicy. Peel and pit the mangoes and place the fruit in a bowl. Crush the mango with your hands until it's a wet, semi-lumpy mess. Add in about 1 cup of Greek-style yogurt and mix well. In a large pot, heat oil on medium high heat. Add cumin seeds and asafoetida and cook 30-40 seconds. Add curry leaves, half of the ginger, and chickpea flour. Stir and continue cooking about 2 minutes. Add mango mixture and 1 cup of water and stir well with ingredients in pot. Bring to a bubble, the reduce the heat, cover and let simmer about 10 minutes. Stir occasionally and add more water as desired. After 10 minutes, add the remaining ginger, cover and let cook another 5 minutes. That's it! Serve over rice, dude.
Chana Masala Ingredients: 1 15 oz can CHICKPEAS (or 2 cups) 1 15 oz can DICED TOMATOES (or 2 fresh diced) 1 tsp GARLIC (minced) 1 tsp GINGER (minced) 1 HOT PEPPER (minced) 1-2 Tbsp OLIVE OIL 1 Tbsp CHICK PEA FLOUR (also called besan) 1 tsp CUMIN SEEDS 1 tsp CHILI POWDER 1 tsp GARAM MASALA 1/8 tsp ASAFOETIDA (optional, also called hing) ½ tsp TURMERIC SALT (to taste)
In a skillet, heat oil on medium high heat. When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments. Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil. Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble. As the tomatoes cook down, you can crush them with your stirrer for a smoother chana masala. Add the minced ginger and garlic and hot pepper. Add the chili powder and turmeric. After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste. Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala along with the chick pea flour added earlier. Simmer uncovered to the desired consistency, remove and serve. Garnish with fresh coriander leaves. Serve with rice or on its own.
