Indian Tandoori

Indian Tandoori

 

Indian Tandoori

Indian Tandoori

SpiceBreeze
Well-known Tandoori BBQ develops its flavor in a fragrant yogurt-marinade. The spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
 
hands-on time 30 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 1.25 lb chicken breast cut into 1-inch pieces

Fresh Produce

  • 3 cloves garlic grated
  • 1.5 inch ginger grated
  • 1 cup fresh mint leaves chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 1 lemon for juice

Dairy

  • 2/3 cup yogurt plain

Packaged Goods/Staples

  • 12 skewers *)
  • salt
  • oil

Tandoori Culinary Spice Kit

  • [1] Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander
  • [2] Chili flakes

Suggested Sides

  • 2 cups basmati rice cooked or steamed

Instructions
 

Marinade

  • In a BOWL, add yogurt, Tandoori [1] spices, 2/3 of the garlic and ginger, salt and Tandoori [2] spices to taste. Mix well.
  • Coat chicken with the marinade.
  • Cover and let marinate in the fridge for 2 to 24 hours.

Mint chutney

  • In a FOOD PROCESSOR, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, salt and Tandoori [2] spices to taste.
  • Add water as needed to create a thick sauce.
  • Cover and keep cool until serving.

Bake

  • Preheat OVEN to 425°F.
  • Thread chicken onto skewers.
  • Place skewers in a BAKING DISH lined with aluminum foil.
  • Roast in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

  • Serve tandoori with rice or bread, the mint chutney, and optionally a fresh salad.
  • Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
▪ Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
▪ Substitute cilantro with parsley.
▪ Substitute rice with naan or chapati bread.
 
Indian Samosas

Indian Samosas

Indian Samosas

Indian Samosas

September 5th is World Samosa Day but we revel in its universality no matter what time of year it is.

Pockets full of Goodness

Crispy, savory, and an incredibly simple snack to prepare, samosas are found in nearly every roadside food vendor, movie theater, or restaurant around the Indian subcontinent; going by many names and enveloping any combination of area-specific ingredients available. 

There are a surprising number of regional varieties one may try when visiting this fascinatingly diverse part of the world! Small or large; baked or fried; vegetarian, sweet, or savory – there is a samosa out there just waiting to satisfy whatever craving you have.

Simplicity in Diversity

While the triangular shape and overall flaky texture are a constant, with only subtle changes to the pastry, what’s inside is what begins to tell the complex story of that particular area. Around India, samosas are often filled with mashed or diced, cooked potato with vegetables and spices, then deep-fried in ghee or oil to achieve a golden brown, crunchy crust. 

Served hot with a side of fresh chutney and cup of steamy chai tea, these delectable pastries can be vegetarian or meaty; a sweet version with fruits and mawa (also called khoya, a sweet milk-cheese) is dipped in a sugar-syrup before serving. Visit Ahmedabad for spicy minced meat samosa, called lukhmi; Bihar for a ginger-seasoned potato version; or around eastern Indian regions for smaller potato, nut, and raisin-filled shigaras.

Historical Chronicles

What we know of as the samosa today – a staple Indian snack or appetizer – is not actually of Indian origin, but Middle Eastern or Central Asian! 

A medieval Persian poem mentions the earliest form of the samosa – sanbusaj – as far back as the 10th century but it truly gained its cultural significance following a 13th century reference to its recipe in an Arabic cookbook. 

Traveling Central Asian merchants, and their saddle bags of these mince-filled pastries, are credited to have carried the dish along the silk route or Indian coast through its influenced regions to its claimed home of India. 

Samsa officially debuted on Indian soil in the 1300s, so named after its shape resembling the pyramids of Central Asia, and featured ingredients like ghee, onion, and meat.

A Polyonymies Dish

In Bangladesh, shingaras can incorporate beef liver as a popular addition in some parts of the country with the usual ingredients. Pakistani versions can include minced meat and vegetables as a prevalent iftaar food for families celebrating Ramadan. It is a dish well associated with regional holy meals spent with loved ones. Around the Middle East, crescent-shaped versions of sambousek are stuffed with meat, onion, cheese, or pine nuts. 

Portuguese-majority speaking countries such as Brazil, Portugal, and Goa, India also have a similar meat-filled pastry to samosa, called chamuças or pastéis, respectively. Chickpeas replaced potatoes in the Israeli version, and Moroccans added peas to their filling. 

In regions like North America, the UK, and Australia, frozen samosas are becoming more available in grocery stores with some variations to the dough.

Variations
  • For a faster dinner: Cut tortillas into bite size pieces and fry them in oil until slightly brown. Serve them with the filling.

  • For a most authentic dinner: Substitute tortillas with authentic samosas dough (see below).

  • For a change: Use the filling with a pie crust.

The Samosas Culinary Spice Kit includes the following spices:
Coriander (toasted), cumin (toasted), turmeric, cardamom, chili (mild), cinnamon, cloves, white peppercorn.
Indian Samosa Pie
Indian Samosa Pie
samosas with mango chutney
Mango Chutney
Ingredients

1 small onion, chopped
1/2 inch ginger, finely chopped
1 clove garlic, finely chopped
1 large ripe mango, diced
2 tbsp vinegar
2 tbsp honey
1 tbsp raisins (optional)

Spices, one or all:

cumin, coriander (1/2 tsp or to taste)
cayenne, turmeric (1/4 tsp or to taste)

Instructions

In a small POT, add 1 tbsp oil and fry onions over medium heat until they turn translucent, stirring occasionally.
Add ginger and garlic and continue for 1 minute.

Add mango, vinegar, honey, and raisins (optional). Season with salt and spices to taste.

Cook over low heat for about 20 minutes, stirring occasionally.

Indian Samosas

Indian Samosas

SpiceBreeze
Crispy, savory, and an incredibly simple snack to prepare, samosas are found in nearly every roadside food vendor, movie theater, or restaurant around the Indian subcontinent; going by many names and encompassing any combination of specific ingredients available in the area. Our recipe offers shorter and longer variations for any skill level.
hands-on time 1 hr
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 1 lb ground* meat**

Fresh Produce

  • 3 large potatoes boiled skin on
  • 1 cup peas frozen
  • 1 tbsp lemon juice

Packaged Goods/Staples

  • 12 medium tortillas**** cut in half
  • vegetable oil or ghee
  • salt

Samosas Culinary Spice Kit

  • Coriander (toasted), cumin (toasted), turmeric, cardamom, chili (mild), cinnamon, cloves, white peppercorn.

Optionally, add to taste to the filling:

  • 2-3 cloves garlic grated
  • 1 inch ginger grated
  • 0.25 cup cashew or macadamia nuts chopped
  • 1-2 fresh chilis chopped
  • 2 tbsp cilantro chopped
  • 0.25 cup raisins

For the Dough (optional)

  • 2 cups flour
  • 1/4 cup oil

Mint Raita (optional)

  • 1 cup yogurt
  • 1 tbsp fresh mint leaves finely chopped
  • 1/4 tsp cumin optional
  • 1 dash ajwain seeds optional
  • fresh or dried chili to taste optional

Suggested Sides

  • basmati rice

Instructions
 

Prepare potatoes

  • Peel and roughly chop the potatoes.

Prepare filling

  • In a large PAN, heat 2 tbsp of oil over medium heat.
  • Stir-fry Samosas spices about 30 seconds.
  • Add meat and salt to taste.
  • Stir-fry until the meat is crumbled and cooked through.
  • Add potatoes and salt to taste. Mix well.
  • Let it cook over low heat for 5 minutes, stirring occasionally. Add a bit of water if necessary.
  • Add peas and salt to taste. Mix well.
  • Continue to cook for 5 minutes, stirring occasionally.

Prepare samosas*** (video link in the notes)

  • Brush the straight edge with a bit of water.
    street samosas
  • Form a cone by overlapping half of the straight edge with the other half.
  • Fill the cone.
  • Brush the top inner edges with a bit of water.
  • Press the edges together to close.
  • Repeat.

**** Prepare dough (if not using tortillas)

  • In a BOWL, mix flour with salt.
  • Optionally, add 1/4 tsp ajwain seeds.
  • Add 1/4 cup of oil. Knead until crumbled.
  • Gradually, add 1/4 cup of water.
  • Knead into a firm dough.
  • Cover and let it rest at room temperature for 30 minutes.
  • Divide dough into 6 equal pieces. Form 6 balls.
  • Roll each ball out into about 6 to 8 diameter.

Fry samosas made with tortillas***

  • In a POT, heat oil to medium-high.
    street samosas
  • Fry 3-4 samosas until they turn slightly brown.
  • Repeat.

Fry samosas made with authentic dough

  • In a POT, heat oil to medium.
  • Fry 3-4 samosas for 5 minutes.
  • Turn the heat up and fry samosas until they turn slightly brown.
  • Repeat.

Mint Raita

  • Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
  • In a BOWL, mix yogurt with Dal [2] spices and salt to taste.

Serve

  • Serve samosas with basmati rice and mint raita.
  • Enjoy!

Notes

Video instructions for folding samosas
* Substitute ground with cooked and shredded meat.
** Lamb, pork, beef, or poultry; or substitute with 2 cups cooked garbanzo beans, slightly mashed.
*** Alternatively for a faster dinner:
Cut tortillas into bite size pieces and fry them in oil until slightly brown. Serve them with the filling.
**** Substitute tortillas with authentic samosas dough (see the recipe above).
Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

 

Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

SpiceBreeze
This recipe combines two dishes: crisp Pakora fritters and gravy-style Kadhi. Both use garbanzo bean ("chickpea") flour as the main ingredient. Though variations are included, we recommend staying original. Garbanzo bean flour has a wonderfully unique taste. Think of falafel or hummus. You can order the flour online or grind dried beans.Tip: Fry whole dried chilies in oil. Pour oil on the served Kadhi.
hands-on time 30 mins
Course Main Course
Cuisine Pakistani
Servings 3

Ingredients
  

Protein

  • 1 lb chicken thighs or 2 lbs drum sticks optional *)

Fresh Produce

  • 2 large onions thinly sliced
  • 4 cloves garlic grated
  • 1 inch ginger grated
  • fresh chili optional
  • 2 tomatoes chopped
  • 1 cup spinach, parsley, or chives chopped

Dairy

  • 1 cup yogurt plain

Packaged Goods/Staples

  • 1.5 cups garbanzo bean flour
  • oil
  • salt

Kadhi Pakora Culinary Spice Kit

  • Pouch [1] Coriander, mild chili, fenugreek, turmeric, cumin, asafoetida
  • Pouch [2] Ajwan and cumin seeds

Instructions
 

Prepare

  • In a BOWL, add yogurt, 0.5 cup of flour, and 0.5 cup of water.
  • Mix until well combined.

Kadhi

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Fry half of the onions until they turn brown.
  • Add garlic, ginger, and Kadhi Pakora [1] spices.
  • Optionally, add chilies.
  • Stir fry for 30 seconds.
  • Add tomatoes. Mix well.
  • Cook 5 minutes over medium heat, stirring frequently.
  • Add the yogurt mixture to the POT.
  • Optionally, add chicken.
  • Add 2.5-3 cups of water and salt to taste. Mix well.
  • Cook over low heat for 30 minutes or longer until chicken is done, stirring frequently.

Pakoras

  • In a BOWL, mix half of the onions, spinach, 1 cup of flour, salt to taste, and Kadhi Pakora [2] spices.
  • Mix well. Let soak for 20 minutes.
  • Add about 2-4 tbsp of water to make a thick paste.
  • In a PAN, heat 1 inch of oil over high heat.
  • Use 1 heaping tbsp of the Pakora mixture for each Pakora. Optionally, form little balls.
  • Fry on all sides until golden and crisp.

Serve

  • Serve crisp Pakoras in Kadhi.
  • Optionally, let Pakoras soak for 5 minutes in the Kadhi before serving.
  • Enjoy!

Notes

Notes/ Variations
*) Add chicken when adding the yogurt mixture and  cook until done.
▪ Substitute the yogurt mixture with this flour-water: Dissolve 2 tbsp of any flour in 1 cup of cold water.
▪ Use the Kadhi Pakora [2] spices in fritters or hash browns.
Bengali Panch Phoron

Bengali Panch Phoron

 

Bengali Panch Phoron

Bengali Panch Phoron

SpiceBreeze
Panch phoron is an Indian spice blend from five whole seeds. It includes fenugreek which is known as an essential ingredient to Indian curry blends. The seeds are always used whole. They are fried in oil until they pop, or can be used as a spice rub.
This is a simple recipe for fried chicken. Alternatively, the aromatic oil from step 1 can be used as the base for a fried vegetable dish.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Bengali
Servings 3

Ingredients
  

  • 1 lb chicken legs, thighs, wings
  • 5 medium tomatoes quartered
  • 4 cups basmati rice cooked or steamed
  • 1 inch ginger grated
  • 3 cloves garlic grated
  • limes or lemons
  • oil or ghee
  • salt

Panch Phoron Culinary Spice Kit

  • [1] Brown & yellow mustard, cumin, fennel, fenugreek, nigella
  • [2] Kashmiri chili

Instructions
 

Step 1

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry Panch Phoron [1] spices until they begin to pop.
  • Add ginger and garlic.
  • Stir-fry for 1-2 minutes.

Step 2

  • Add chicken and salt to taste.
  • Stir-fry chicken over high heat for about 5 minutes until all sides turn brown.

Step 3

  • Add tomatoes.
  • Add salt and Panch Phoron [2] spices to taste.
  • Cover and cook over low heat for about 10-20 minutes until tomatoes fall apart and the chicken is cooked.

Serve

  • Serve the panch phoron chicken on rice with lime wedges.
  • Enjoy!

Notes

  • Substitute chicken with fish filet, shrimp, or tofu.
  • For a vegetarian version, substitute chicken with  garbanzo beans, potatoes, and mixed root vegetables.
  • Optionally, season the rice with turmeric.
 
Goan Vindaloo

Goan Vindaloo

 

Goan Vindaloo

Goan Vindaloo

SpiceBreeze
Vindaloo is a worldwide popular dish from Goa, India. Its origin is the Portuguese dish "carne de vinho e alhos" (meat cooked in wine vinegar and garlic). The sour-spicy dish came to Goa with Portuguese explorers in the 15th century and was adapted to the local taste and ingredients.
We recommend to try it with pork or lamb, though it takes a bit longer to cook. Vindaloo is usually very hot. Our spice blend has only a little kick, not hot at all. You can adjust the heat level to taste with fresh chilies.
Hands-on Time 30 mins
Course Main Course
Cuisine Goan
Servings 3

Ingredients
  

Ingredients

  • 1 .25 lbs chicken thighs or breast cut into 1-inch pieces
  • 1 large onion halved and thinly sliced
  • 1/2 head garlic smashed or grated
  • 1 inch ginger grated
  • 1/4 cup vinegar wine or apple cider
  • 1 tbsp mustard
  • sugar brown recommended
  • oil
  • salt & pepper

Suggested Sides

  • Boiled potatoes, rice, or naan bread
  • Roasted cauliflower, cooked peas, or pickles

Optional

  • Fresh chilies to taste chopped

Culinary Spice Kit

  • Cumin, coriander, turmeric, white poppy seeds, cinnamon, cloves, Kashmiri chili

Instructions
 

Marinade

  • Season the meat with salt & pepper to taste.
  • In a BOWL, combine garlic, ginger, vinegar, mustard, chilies (optinal), and Vindaloo spices.
  • Add the meat and mix until all meat is well coated with the marinade.
  • Cover and marinate in the fridge for 30 minutes to 24 hours.

Cook

  • In a POT, heat 2 tbsp of oil over medium heat. Fry the onions until they turn brown.
  • Add meat. Fry the meat for 5 minutes over high heat, stirring constantly.
  • Cover the POT. Cook for 10 minutes over medium heat. Stir frequently.
  • Add 1 tsp sugar and 1 cup of hot water. Mix well.
  • Cook for about 30 minutes over medium-low heat until the meat is falling apart. Stir occasionally.
  • Add more sugar and/ or vinegar to taste.
  • Serve with your preferred sides.
  • Enjoy!

Notes

  • Optionally, start with 1/8 cup vinegar for the marinade and add more vinegar to taste during the cooking.
  • Substitute the chicken with duck or with lamb or pork stew meat. Adjust the cooking time in the last step.
  • Substitute the chicken with garbanzo beans and/or cubed vegetables (for instance eggplant, cauliflower, and/or sweet potatoes).  
Kashmiri Rogan Josh

Kashmiri Rogan Josh

 

Kashmiri Rogan Josh

Kashmiri Rogan Josh

SpiceBreeze
Rogan Josh is a signature dish from the cold mountain region of Kashmir. The preparation of this stew is as easy as it can get. The complex spice blend creates a deep flavor and intense color. We recommend using a good amount of chili. Authentic Kashmiri chilies are the best choice. They are less hot than cayenne pepper and color the dish pleasantly red. The use of tomatoes is optional and up to you.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Kashmiri
Servings 3

Ingredients
  

  • 1.25 lb lamb stew or chicken thighs cut into 1-inch pieces
  • 1/2 cup yogurt plain
  • oil
  • salt

Rogan Josh Culinary Spice Kit

  • Fennel, cardamom, asafoetida, cumin, turmeric, cinnamon, coriander, black pepper, cloves, mace 

Optional

  • Fresh chili sliced or Kashmiri chili powder
  • 1 cup chicken broth

Suggested Sides

  • basmati rice cooked
  • Flatbread naan, roti, or baguette
  • cauliflower, broccoli, zucchini, or green beans steamed or cooked
  • Coleslaw, pickled vegetables, or a fresh salad

Instructions
 

Marinade

  • In a CONTAINER, add Rogan Josh spices.
  • Add 2 tbsp of oil or a bit more and stir until it’s a smooth paste.
  • Add meat, mix well. Cover. Let marinate 24 hours in the fridge.

Cook

  • In a large POT, heat 2 tbsp oil over high heat.
  • Add meat and fry until it’s browned on all sides. Stir frequently.
  • Add salt to taste, chili (opt.), and 1/2 cup of water.
  • Cover. Let cook over low heat until the meat is tender and falls apart.
  • Stir occasionally and add a bit of water if necessary.
  • In a CUP, mix yogurt with 2 tbsp of the hot liquid from the POT.
  • Stir this mixture back into the POT.
  • Optionally, add broth.
  • Let cook for another 5 minutes.

Serve

  • Serve with your preferred sides.
  • Enjoy!

Notes

  • Substitute meat with beef, mutton, or goat stew.
  • Substitute meat with diced eggplant and (sweet) potatoes. Skip the marinade. Add spices with the salt.
  • Substitute yogurt with heavy cream or coconut milk.
  • Optionally, add one chopped tomato after the meat is browned and fry for a couple of minutes.