Carry On Kofta
I “borrowed” the title for this recipe post from Shashi Bellamkonda‘s Carry On Curry, because I knew he wouldn’t mind (you don’t, right, Shashi?). If you haven’t read CoC, you should check it out, it’s great fun and extremely valuable for foodies in the DC metro area.
Koftas are basically the Indian version of meatballs. Just like the feringhis, we rarely eat them without some kind of gravy (or curry, which means many more things to us than a spice or herb). But we’ll often pair them with a vegetable, dal and rice and/or rotis (tortillas are an ok substitute) to make a really hearty meal.
Here’s my recipe for kofta curry, a classic Indian comfort food.
Ingredients
Koftas: 1 lb. ground lean turkey (or meat of your choice); ½ cup chopped cilantro; 1 tsp cumin seeds; ¼ tsp turmeric powder; ¼ tsp salt; pinch chilli pepper; ½ tsp ginger paste; ½ tsp coriander powder. Enough oil to deep fry the koftas.
Filed under Cooking, Recipe of the Week, Shonali Burke | Tags: Cooking, food, kofta curry, shashi bellamkonda | Comments (3)Spinach and Mushroom Enchiladas
Before moving to the U.S. nine years ago, I’d eaten Mexican food only once or twice; it just wasn’t that big in India at the time (I have no idea if it’s different now). Chinese, Thai, Continental, yes, but not Mexican. Perhaps that’s not surprising in in a country that has such a rich culinary heritage of its own.
Nine years down the road, I love Mexican food. There are several spices that are similar to those used frequently in Indian cooking, albeit in different combinations. It’s up there with dosas for me. So here’s my recipe for spinach and mushroom enchiladas. This is not a low-fat recipe by any means, but it’s delicious.
Ingredients (makes 8 enchiladas; reduce ingredients if you want to make fewer)
½ bag frozen spinach, thawed & drained; 1 can black beans, drained; 1 white onion, chopped; 1 fresh tomato, chopped; 2 bunches green onions, sliced; 2 cups mushrooms, chopped; 8 tortillas; 2 cans enchilada sauce (I use one red and one green); 3 cups grated cheese (I like to use Pepper Jack); ½ bottle taco sauce; 2 tsp cooking oil.
Recipe
Filed under Cooking, Recipe of the Week, Shonali Burke | Tags: Cooking, recipes, spinach enchiladas | Comment (0)In-a-Flash Aloo Gobhi
I don’t know about you, but to me, the best way to enjoy vegetables is not to steam or boil them until they’re mush, but to temper and cook them with just the right amount and mix of seasonings – sometimes not very many – so that you can really experience the inherent goodness of the vegetable.
In that spirit, here is my recipe for Aloo Gobhi, or potato and cauliflower curry, one of the best ways (IMNSHO) to eat cauliflower. It’s a staple in Indian homes, and fast becoming a favorite in restaurants here in the US as well.
This recipe is especially for my friend Pat Elliott, who needs to eat all the good food she can right now and is particularly looking for foods with turmeric.
Pat – may the force be with you.
In-a-Flash Aloo Gobhi (serves 2)
Filed under Cooking, Recipe of the Week, Shonali Burke | Tags: cauliflower, Cooking, pat elliott, recipes | Comments (2)
