Indian Cuisine II

Cumin Rice (from Penzeys Spices)

• 1 Cup long grain rice
• 2 Cups cold water
• 1 tsp. oil plus 1 tsp. butter or 2 tsp. ghee (clarified butter)
• 1 tsp. WHOLE CUMIN SEEDS
• salt, to taste
• 1 pinch SAFFRON

Rinse the rice until the water goes from starchy to clear. Place the rice and water in a bowl and let soak for 10 minutes. In a heavy saucepan, heat the oil and butter or ghee over medium-high heat. Add the CUMIN SEEDS, and any optional WHOLE SPICES and stir gently. Add the rice and water mix. Add SAFFRON and salt. Bring the rice to a boil. Reduce heat to low and cover tightly. Cook until the rice is fluffy and water is absorbed, about 7-9 minutes, stirring once. Let the rice sit for a few more minutes before serving. Remove any WHOLE SPICES before serving. Prep. time: 10 minutes Cooking time: 15 minutes Serves: 4-6 Cucumber and Mint Yogurt Sauce (Penzeys Spices)

• 1 Cup plain yogurt
• 1/4-1/2 tsp. salt, to taste
• 1 tsp. GROUND CUMIN
• 1 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1/4 Cup finely chopped or grated seedless cucumber
• 1 TB. chopped fresh mint

In a small glass bowl, combine the yogurt, salt, CUMIN, PEPPER and cucumber. Mix well. Garnish with the mint and serve with Chicken Tikka Masala or your favorite curry. Prep. time: 10 minutes Cooking time: none Yield: 1 1/4 Cups

Indian Cuisine

Green Tomato Chutney makes 3 pints or 6-8 oz. jars

2 1/2 lbs. firm green tomatoes (about 7 cups), cored and chopped
1 1/4 c. brown sugar
1 c. chopped red onion
1 c. golden raisins
1 c. cider vinegar
2 T. chopped candied ginger
1 T. mustard seed
1 t. chili pepper flakes
1 t. fennel seeds
1 t. sald
1/2 t. ground all spice
1/8 t. ground cloves
1 cinnamon stick
pinch of ground nutmeg

Add all ingredients together to a thick-bottomed pot. Boil then simmer. Cover and cook for 45 minutes, adjust seasonings if needed.

For canning: process in boiling water bath 15 minutes.


Chicken Tikka Masala (Butter Chicken) *from Penzeys Spices)

• 2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
• 1 TB. plain yogurt
• 11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER)
• 11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC)
• 1 TB. GARAM MASALA or SWEET CURRY POWDER
• 1 TB. TANDOORI SEASONING
• 11/2 tsp. GROUND CUMIN
• 2 TB. lemon juice (juice of 1/2 lemon)
• 1 TB. vegetable oil
• 4 tomatoes, diced (or 1 Cup canned tomato puree/sauce)
• 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 4 TB. cream (half & half or whole milk work too)
• 1/4 Cup water
• 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
• 2 TB. butter
• 1/4-1/2 tsp. salt (to taste)

In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight.

Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter and salt and mix well. Garnish with fresh cilantro if desired and serve with Cumin Rice.

Prep. time: 15 minutes plus marinating time
Cooking time: 15 minutes
Serves: 2-4