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What's for Dinner - v19.28 A Taste of India [1]
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Date: 2025-01-11
So I’ve only got one recipe for y’all tonight—well, two, actually, but the second one is a rerun from my summer drink diary.
I like Indian food but I don’t cook it much, mostly because I just don’t have the recipes or experience (doesn’t I can’t obtain either of those; I just haven’t done it yet). My local Asian market has a selection of heat-and-eat Indian dishes—dal, various curries, butter chicken, korma, rogan josh, etc. There are also numerous simmer sauces that I use (Patak’s brand), even though I generally eschew processed foods. The one actual Indian recipe I have is for tandoori chicken—although it is a bastardized American version. I had a more authentic version, but I used the spices so rarely (garam masala and others) that they eventually lost their flavor, and I turned to making this version—which also comes out with more sauce than traditional tandoori. It is, however, quite tasty, and easy to prepare—although I doubt any of us have a genuine tandoori oven in the backyard….
TANDOORI CHICKEN 1 pound boneless, skinless chicken breasts
1/2 c plain nonfat yogurt
1 T ginger, minced
1 T garlic, minced
1 T coriander
1 T cumin
1/2 t cayenne*
1/4 t turmeric
1 t kosher salt
3 T vegetable oil *the cayenne gives this dish a bit of heat; use more or less as you prefer, possibly on the second go-round Marinate chicken for 30 minutes. Bake at 400 degrees, 20-25 minutes, or grill over low coals.
I usually serve this with basmati rice and naan bread, the latter I can actually find at Target, of all places. The naan just gets heated up in the oven, although you have to watch it closely, because flatbread will burn real quick.
The other essential part of an Indian meal is, of course, mango lassi to drink.
MANGO LASSI 1 ripe mango
3/4 c plain nonfat yogurt
1 T honey
1 c ice (6-7 cubes) Peel and dice mango; place in blender with other ingredients and puree until ice is crushed and drink is frothy. Serves 2. Alternate: Use 1 c frozen mango (halfway thawed), leave out the ice, and add a small amount of water, a few tablespoons at a time, until the correct consistency is achieved.
Bon appétit, tout le monde!
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