Tofu Tikka Masala

Tofu Tikka Masala

Tofu Tikka Masala - Vegan

Tikka Masala is everyones favorite we thought why not just make it with tofu? This Indian inspired dish is tasty, and filling. Turn up the spice or tone it down depending on you palate.
Prep Time 10 minutes
Cook Time 20 minutes
Marinate 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine Indian
Servings 3
Calories 251 kcal

Equipment

  • 2 Frying Pans
  • 1 Food Processor

Ingredients
  

  • 16 oz Tofu
  • 1 Tbsp Coconut Yogurt
  • 1/2 Tsp Ginger Powder
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Garam Masala
  • 1/4 Tsp Salt
  • 3 Tsp Olive Oil
  • 28 Ounces Tomatoes
  • 1 Onion
  • 1 Tbsp Ginger Root
  • 1 Tsp Cumin Seeds
  • 4 Cloves Garlic
  • 1/2 Tsp Ground Turmeric
  • 3/4 Tsp Chili Powder
  • 2 Tsp Garam Masala
  • 1 Cup Spinach Leaves
  • Salt to taste

Instructions
 

  • For the marinade combine: The vegan yogurt, with 1/2 tsp of ginger, the 1/2 tsp of garlic. 1/4 tsp of chili powder, and 1 tsp of garam masala. Set aside.
  • Cube the tofu into small bite-sized pieces
  • Next make the Tikka Masala sauce
  • Rough chop the onion
  • Peel the ginger root
  • Mince the ginger
  • Peel and mince the garlic
  • Heat a saute' pan to medium high heat
  • Add 1 tsp of olive oil reserving the other tsp, you may also need an additional splash of olive oil depending on the size of your pan and your onion
  • Add the onions and ginger until they turn translucent
  • Add the garlic
  • Move everything off to the edges of the pan and add the cumin seeds and cook until you smell them
  • Add the tsp of garam masala, the 1/2 tsp of chili powder, and the 1/2 tsp of turmeric
  • Add the tomatoes
  • Cook for 10 minutes and then set aside to cook slightly to a warm temp
  • Heat another saute' pan, add 2 tsp of olive oil
  • Add the tofu cubes and sprinkle with a dusting of chili powder (This helps them to brown) You may also roast them in the oven or toaster oven if you prefer
  • Once the tofu is browned, remove it as you do not want to over cook it.
  • Run the warm sauce mixture that through the food processor or use an immersion blender.
  • Once the sauce is to your preferred consistency, add it to the saute' pan
  • Taste, add salt and additional levels of spice that you prefer for heat or flavor here
  • Add the cup of fresh spinach and let it wilt in the sauce
  • Add the toasted tofu to the sauce and cook it together.

Video

Notes

With this dish you can make the gravy while the tofu is marinating in the refrigerator to save time 

Nutrition

Calories: 251kcalCarbohydrates: 22gProtein: 17gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 235mgPotassium: 803mgFiber: 6gSugar: 9gVitamin A: 3300IUVitamin C: 43mgCalcium: 251mgIron: 4mg
Keyword Dinner, Fall Meal, family, Healthy, Low Calorie, Meal Prep, protein, Vegetarian
Tried this recipe?Let us know how it was!
Red lentil coconut curry 1

Red Lentil Coconut Curry 

Red Lentil Coconut Curry

With flavors like this who would miss having meat on their plates? No one that is who. This Indian inspired dish was satisfying in flavor and filled our bellies with healthy protein from the lentils.
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 453 kcal

Equipment

  • 1 Fine Mesh Colander
  • 1 Stock Pot with Cover
  • 1 Cutting Board
  • 1 Chef's Knife

Ingredients
  

  • 1 Cup Red Lentils
  • 1 Tbsp Olive Oil
  • 13.5 Ounces Coconut Milk
  • 2 Cups Crushed Tomatoes
  • 2 Tsp Chili Powder
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Turmeric
  • 1/2 Tsp Ground Ginger
  • 1 Tsp Salt
  • 1 Onion
  • 5 Cloves Garlic
  • 2 Cups Water

Instructions
 

  • Rinse the lentils
  • Rough cut the onion
  • Mince the garlic
  • Turn stove to medium to medium low heat
  • Heat the olive oil in a pot
  • Once the oil is heated add the onion
  • Cook until it is translucent
  • Add the garlic
  • Add all the dry spices and mix with the onion and garlic
  • Once you can smell them ( 60 seconds or so) Add the tomatoes
  • Add the water
  • Add the lentils
  • Bring to a boil
  • Reduce heat
  • Put the lid on and cook for 13 - 15 minutes letting the liquid reduce
  • Uncover and Stir in the coconut milk
  • Cook for 5 -7 more minutes uncovered until thickened
  • Serve over rice or eat plain with slice of warm Naan bread

Video

Notes

We use full fat coconut milk 
We served this curry over rice - Rice is not included in the nutritional value. 
You could also serve a slice of Naan Bread with it. Naan is not included in nutritional value.

Nutrition

Calories: 453kcalCarbohydrates: 46gProtein: 17gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 776mgPotassium: 1129mgFiber: 18gSugar: 8gVitamin A: 583IUVitamin C: 18mgCalcium: 111mgIron: 9mg
Keyword budget, Dinner, easy, Fall Meal, family
Tried this recipe?Let us know how it was!
Curry-Chicken-Grilled-

Grilled Curried Chicken Thighs 

Curried Chicken Thighs

Curry comes in so many varieties and colors. For this Grilled Curry Boneless Chicken Thigh recipe we used a green Thai curry from a brand called Vitasia. The curry is mildly spicy which keep you craving another bite.
Prep Time 5 minutes
Cook Time 20 minutes
Marinate 30 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 405 kcal

Equipment

  • Grill or Grill Pan

Ingredients
  

  • 4 Ounces Thai Curry Paste
  • 1.5 Pounds Boneless Chicken Thighs

Instructions
 

  • Start with boneless thighs, we buy bone in thighs when they are on sale and debone them and store in the freezer until a day or two before we are ready to use them.
  • Mix approximately on ounce of curry paste per thigh and rub them all over
  • Grill on a medium direct heat for approximately 20 minutes or until the thermometer reads 165 degrees F

Video

Notes

We used Vitasia brand Green Thai Curry You may substitute another brand but check the calories as all curry pastes are not created equal.
Approximately 4 good sized thighs. We leave the skin on for these.

Nutrition

Calories: 405kcalCarbohydrates: 3gProtein: 28gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 167mgSodium: 131mgPotassium: 349mgFiber: 1gSugar: 2gVitamin A: 4598IUVitamin C: 2mgCalcium: 53mgIron: 2mg
Keyword budget, chicken, easy, Spicy
Tried this recipe?Let us know how it was!
Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala is an Indian inspired dish that can be adapted for taste. It can be spicy or not. The star of the dish is by far the Garam Masala, the spices in this dish will surely tantalize your taste buds. 
Prep Time 15 minutes
Cook Time 30 minutes
Marinate 15 minutes
Total Time 1 hour
Course Dinner
Cuisine Indian
Servings 4
Calories 450 kcal

Equipment

  • 1 Cast Iron Pot Can use a heavy bottom pot
  • 1 Wooden Spatula
  • 2 Cutting Boards One for meat and one vegetables
  • 2 Chef Knives
  • 2 Medium Bowls One for tomatoes, one for cooked chicken
  • 1 Small Bowl For mixed spices
  • Multiple Measuring Spoons
  • 1 Spoon to peel the Ginger

Ingredients
  

Marinade

  • 1/2 Cup Greek Yogurt
  • 1 Tbsp Mixed Dry Spices Turmeric, Garam Masala, Paprika, Chili Powder
  • 1 Tsp Kosher Salt

For the Masala

  • 1 Lb Boneless Chicken Breast
  • 1/2 Lb Boneless Chicken Thighs
  • 1 Tbs Olive Oil
  • 1 Onion
  • 1 Tbs Ghee
  • 2 Garlic Cloves
  • 1/2 Tsp Ginger Root
  • 14 Oz Crushed Tomatoes
  • 1/3 Cup Mushrooms
  • 1 Tsp Brown Sugar

Dry Spices for Masala

  • 1 Tsp Coriander
  • 1 Tsp Chili Powder
  • 1 Tsp Cumin
  • 1/2 Tsp Paprika
  • 1/2 Tsp Black Pepper
  • 1 Tbsp Garam Masala
  • 1/4 Tsp Cardamom
  • 1 Tsp Turmeric
  • 1/8 Tsp Cinnamon
  • 1/8 Tsp Cloves
  • 1 Tsp Chili Pepper

Finishing Sauce Ingredients

  • 2 Tbs Greek Yogurt
  • 1/4 Cup Cream
  • 1 Tbsp Fresh Cilantro

Instructions
 

  • Cube the chicken breast and thighs into bit sized pieces
  • Marinate for a minimum of 15 minutes the chicken in some greek yogurt and a combined total of 1 tablespoon of all the dry spices.
  • Dice the onion
  • Mince the garlic
  • Peel and mince the ginger
  • Heat pan on med/high heat, add olive oil
  • Add the ghee
  • Once heated ,add the chicken
  • Once cooked remove the chicken and set aside
  • Turn the heat to a medium low In the same pan add the onions
  • Add the fresh ginger
  • Add all the dry spices
  • Add the garlic, cook only until you smell the garlic
  • Add the crushed tomatoes
  • Stir to incorporate any bits of spice that may have stuck to the pan
  • Add in the mushrooms
  • Add the cooked chicken back in
  • Add the brown sugar
  • Cover and let it simmer for approximately 10 minutes stirring occasionally. Check your heat to make sure its low enough that you do not burn the sauce or it will taste terrible and you will have to start over.
  • Taste at this point taste for additional spices, if you want it hot add more cayenne or if you want more Indian spice add more garam masala, salt etc
  • If your sauce is too thick you may add some water
  • Place the cover on the pot and cook for another 15 minutes
  • Mix in the yogurt and cream
  • Add in the fresh cilantro and serve over rice

Video

Notes

By meal prepping this dish ahead of time you can have a lovely dish on the table in no time at all. You can even make the rice up to 3 days ahead of time (rice is not included in the nutritional information). 
We suggest at the very minimum you prepare the chicken and marinate it together and then pre-measure your spices into a bag so that you have less to deal with on the day you cook it. 
Chop an onion, some garlic, fresh ginger, a few mushrooms, and cilantro and you can have dinner on the table in 30 minutes. 

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 40gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 156mgSodium: 335mgPotassium: 1003mgFiber: 3gSugar: 8gVitamin A: 708IUVitamin C: 16mgCalcium: 110mgIron: 3mg
Keyword Dinner, Fall Meal, family, Healthy, Lunch, Meal Prep, Spicy
Tried this recipe?Let us know how it was!
Red Curry w Lentils opt

Red Curry with Lentils

Red Curry with Lentils

I was a lentil skeptic and my husband is always stand-offish when it comes to curry. For this recipe, I substituted some red Thai curry paste and then used traditional Indian Turmeric and Garam Masala. The flavors came together nicely. The secret to Indian cooking is to temper your dry spices in the pan letting all the aromatics perk up. This process is called Tadka or Chonk.
I added onions and garlic to a frying pan with some olive oil and tempered the spices with them. Once my onions were glistening, I added the chili paste, tomato paste, and lastly added coconut milk. I tasted along the way and added a bit more red chili paste and Garam Masala until spice until I had it at the proper consistency for us. Your family may prefer more spice and if this is the case by all means you can add more in the process.

Ingredients
  

  • 1 Cup Lentils
  • 3 Cups Water
  • 1/8 Teaspoon of Salt
  • 1 Tablespoon Olive Oil
  • 3 Ounces Red Curry Paste
  • 2 Ounces Tomato Paste
  • 5-6 Ounces Canned Coconut Milk
  • 1 Clove Garlic Minced
  • 1/2 of a Medium Onion Diced
  • 2 Teaspoons Garam Masala
  • 1 Teaspoon Turmeric
  • 1 Cup Rice

Instructions
 

  • Rinse the lentils using a strainer
  • Boil the water, salt, and lentils cook until tender for approximately 14- 17 minutes then drain any excess water
  • Set the lentils aside
  • In a medium-large frying pan, over moderate low medium heat add the oil, the onions, the garlic, and the dry spices.
  • Let them all hang out until the onions glisten then add both the pastes
  • Stir and slowly add the coconut milk
  • Taste and find your desired spice and heat, if it is too spicy add more coconut milk or if it is not enough heat add more curry paste.
  • Add the lentils by gently folding them in
  • Serve over plain white rice

Notes

Served over white rice this dish is simple to make and was packed with flavor.
 
Tried this recipe?Let us know how it was!

I was a lentil skeptic and my husband is always standoffish when it comes to curry. For this recipe, I substituted some red Thai curry paste and then used traditional Indian Tumeric and Garam Masala. The flavors came together nicely. The secret to Indian cooking is to temper your dry spices in the pan letting all the aromatics perk up. This process is called Tadka or Chonk.

I added onions and garlic to a frying pan with some olive oil and tempered the spices with them. Once my onions were glistening, I added the chili paste, tomato paste, and lastly added coconut milk. I tasted along the way and added a bit more red chili paste and Garam Masala until spice until I had it at the proper consistency for us. Your family may prefer more spice and if this is the case by all means you can add more in the process.

Served over white rice this dish is simple to make and was packed with flavor.

Ingredients

  • 1 Cup of Lentils
  • 3 Cups of Water
  • 1/8 of a Teaspoon of Salt
  • 1 Tablespoon of Olive Oil
  • 3 Ounces of Red Curry Paste
  • 2 Ounces of Tomato Paste
  • 5-6 Ounces of Canned Coconut Milk
  • 1 Clove of Garlic (Minced)
  • 1/2 of a Medium Onion (Diced)
  • 2 Teaspoons of Garam Masala
  • 1 Teaspoon of Turmeric
  • 1 Cup of Rice

Instructions

  • Rinse the lentils using a strainer
  • Boil the water, salt, and lentils cook until tender for approximately 14- 17 minutes then drain any excess water
  • Set the lentils aside
  • In a medium-large frying pan, over moderate low medium heat add the oil, the onions, the garlic, and the dry spices.
  • Let them all hang out until the onions glisten then add both the pastes
  • Stir and slowly add the coconut milk
  • Taste and find your desired spice and heat, if it is too spicy add more coconut milk or if it is not enough heat add more curry paste.
  • Add the lentils by gently folding them in
  • Serve over plain white rice
Curry Inspired opt

Curry Inspired Pumpkin Muffins-Low Carb

Curry Inspired Pumpkin Muffins-Low Carb

I love curry. I love Indian foods. And I love pumpkin spice. Why not marry these loves? That is what I did when I came up with this recipe. 

Ingredients
  

  • Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ground Ginger
  • 1 1/2 Teaspoon Curry Powder
  • ¾ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Erythritol
  • 1/4 Cup Stevia
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Coconut Oil
  • 6 Large Eggs
  • 1/2 Cup Almond Flour

Instructions
 

  • Preheat oven to 350
  • Prepare muffin pans with liners
  • With a mixer, blend sweeteners, pumpkin puree, coconut oil, vanilla extract, and eggs until smooth.
  • In another bowl, mix almond flour, baking powder, cinnamon, ginger, curry powder, and salt.
  • Mix, stirring dry into wet ingredients.
  • Pour batter into muffin cups. I use a cookie scoop, although the batter is runny.
  • Optional: add toppings.
  • Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary.

Notes

Best when left to sit until cooled (if you can wait).
Store in a container in the refrigerator.
You can use 24 small/mini muffin cups, 24 regular sized cups, or 12 regular sized cups
I made this recipe with 24 regular sized cups. They were shallower, but oh so good.
This recipe will not make fluffy muffins. If you change the flours, maybe it will. They are denser, but flavorful as well as filling. 
Tried this recipe?Let us know how it was!

I love curry. I love Indian foods. And I love pumpkin spice. Why not marry these loves? That is what I did when I came up with this recipe. 

Ingredients

  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Cinnamon
  • 1 Teaspoon of Ground Ginger
  • 1 1/2 Teaspoon of Curry Powder
  • ¾ Teaspoon of Salt
  • 1 Teaspoon of Vanilla Extract
  • 1/2 Cup of Erythritol
  • 1/4 Cup of Stevia
  • 1 Cup of Pumpkin Puree
  • 1/2 Cup of Coconut Oil
  • 6 Large Eggs
  • 1/2 Cup of Almond Flour

Instructions

  1. Preheat oven to 350
  2. Prepare muffin pans with liners 
  3. With a mixer, blend sweeteners, pumpkin puree, coconut oil, vanilla extract, and eggs until smooth.
  4. In another bowl, mix almond flour, baking powder, cinnamon, ginger, curry powder, and salt.
  5. Mix, stirring dry into wet ingredients.
  6. Pour batter into muffin cups. I use a cookie scoop, although the batter is runny.
  7. Optional: add toppings.
  8. Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary.

Best when left to sit until cooled (if you can wait).

Store in a container in the refrigerator.

You can use 24 small/mini muffin cups, 24 regular sized cups, or 12 regular sized cups

I made this recipe with 24 regular sized cups. They were shallower, but oh so good.

This recipe will not make fluffy muffins. If you change the flours, maybe it will. They are denser, but flavorful as well as filling. 

Arachuvitta Sambar 1 opt

Arachuvitta Sambar

It was a winter morning in Bloomfield Hills, Michigan. We were newlyweds. He called me from work asking if it was okay to bring a friend home for lunch. I had never cooked an Indian meal before but said “Sure!” Quickly I ran to my suitcase and pulled out my special red recipe book, tied with a nice burlap bow. A book I had put together with all the cool South Indian recipes my mom made. A “Sail through your Marriage” collection.

So, arachu vitta sambar is what came to my mind. It is full of lentils, proteins to fill the stomach with.

Look, I made arachu vitta sambar from scratch!

And of course, I had an amazing lunch with my guests!

Arachuvitta Samabar

Ingredients
  

  • 2 Cup Pigeon Pea Lentils
  • 1 Tsp Coriander Seeds
  • 1 Tsp Cumin Seeds
  • 2 Dried Red Chilis
  • 1 Pinch Coconut

The Vegetables

  • 3/4 Cup Okra Cut into 1/2 inch divisions
  • 1/2 Onion Sliced lengthwise

The Mixture

  • 2 Tbsp Vegetable Oil
  • 1/2 Tsp Mustard Seeds
  • 1 Branch Curry Leaves
  • 2 Tsp Split Chick Peas
  • 1 Pinch Asafoetida
  • 1/2 Tsp Tamarind Paste
  • 1 Cup Water
  • 1 Tsp Sambar Powder

Instructions
 

The Spice

  • Dry roast the coriander, cumin, chilis, and coconut
  • Blend without water and set aside

The Mixture

  • Start by boiling 2 small cups of split pigeon peas lentils and set aside
  • Heat 2 teaspoons of vegetable oil in a pan. Into the hot oil, add mustard seeds, let them sputter and then add one branch of curry leaves and 2 teaspoons of split chickpeas.
  • Once the chickpeas are brown add a few shakes of asafoetida and then add the cut onion, once the onion caramelizes, add the okra, sautéing it into the oil mixture.

Prep The Tamarind Concentrate Paste

  • Take half a teaspoon of this paste and dilute it in 1 cup water making a cup of tamarind solution. Warm it up for a minute in the microwave and pour it into the frying okra.
  • This is what adds tanginess to the sambar. Then add one teaspoon of Sambar Powder…it is a quintessential ingredient for south Indian preparations and available in any Indian grocery store. In fact, all the ingredients I’ve used in this recipe so far can be shopped for at an Indian store.
  • When the tamarind water and okra ensemble start to boil and the raw smell of the sambar powder starts to diminish, you can now add the cooked pigeon pea lentils and give a good whisk so that everything blends well. Also stirring in the blended mixture of spices adding enough water, to give the sambar a chunky yet watery consistency.
  • Make sure to add salt to the sambar. When the whole thing comes to a good boil, turn off the stove and put a lid on the container.

Notes

You can serve it with rice, and you could make my favorite roasted potato vegetable and dream of the greener pastures of Tanjore district in Tamil Nadu, India where this delicacy was born. 
Tried this recipe?Let us know how it was!

It was a winter morning in Bloomfield Hills, Michigan. We were newlyweds. He called me from work asking if it was okay to bring a friend home for lunch. I had never cooked an Indian meal before but said “Sure!” Quickly I ran to my suitcase and pulled out my special red recipe book, tied with a nice burlap bow. A book I had put together with all the cool South Indian recipes my mom made. A “Sail through your Marriage” collection.

So, arachu vitta sambar is what came to my mind. It is full of lentils, proteins to fill the stomach with. You start by boiling 2 small cups of split pigeon peas lentils. Then dry roast 1-2 teaspoons of coriander seeds, cumin seeds, 2 dried red chilies, and few shreds of coconut. After dry roasting, blend them in a blender, without water and keep aside. This is the spice mixture. Cut the choice of your vegetable. I choose 3/4th cup of okra and half and onion sliced lengthwise for the purpose of this recipe. Cut one-inch divisions of okra. 

Heat 2 teaspoons of vegetable oil in a pan. Into the hot oil, add mustard seeds, let them sputter and then add one branch of curry leaves and 2 teaspoons of split chickpeas. Once the chickpeas are brown add a few shakes of asafoetida and then add the cut onion, once the onion caramelizes, add the okra, sautéing it into the oil mixture. Another thing to prep is the tamarind concentrate paste. Take half a teaspoon of this paste and dilute it in 1 cup water making a cup of tamarind solution. Warm it up for a minute in the microwave and pour it into the frying okra. This is what adds tanginess to the sambar. Then add one teaspoon of Sambar Powder…it is a quintessential ingredient for south Indian preparations and available in any Indian grocery store. In fact, all the ingredients I’ve used in this recipe so far can be shopped for at an Indian store. When the tamarind water and okra ensemble start to boil and the raw smell of the sambar powder starts to diminish, you can now add the cooked pigeon pea lentils and give a good whisk so that everything blends well. Also stirring in the blended mixture of spices adding enough water, to give the sambar a chunky yet watery consistency. Make sure to add salt to the sambar. When the whole thing comes to a good boil, turn off the stove and put a lid on the container. Look, I made arachu vitta sambar from scratch!

You can serve it with rice, and you could make my favorite roasted potato vegetable and dream of the greener pastures of Tanjore district in Tamil Nadu, India where this delicacy was born. 

And of course, I had an amazing lunch with my guests!

dreamstime_s_168142125

A Taste of India

Love of Food Magazine’s International series is designed to inspire you to travel, virtually that is, to some of the world’s most exotic countries. Join us as we discover the people, the culture, and most important the food. We are blessed to know so many wonderful chefs and food entrepreneurs right in our own backyard. Read on and watch as we uncover their inspiration and the secrets of their cooking techniques.

We are excited in this first of many issues to come to bring you along on our journey through India.

I live near Research Triangle Park, an area in North Carolina known for being situated between three major universities. Duke, University of North Carolina, and North Carolina State. In its recent report of Most Educated Cities in America, personal finance site WalletHub found that Durham-Chapel Hill was the 4th most educated area out of the 150 largest U.S. metros, The technology companies that have a presence in the Raleigh-Durham area concentrate on the value of recruiting a highly-skilled workforce. Therefore we have a heavy concentration of well-educated Asian immigrants who came to the region to satisfy a demand for, technology positions. Cultural diversity is a huge benefit to the area, even outside of the walls of those employers.

As I began writing, I asked myself, honestly what do I really know about India? Aside from it being a county in Southeast Asia and having a history of deeply rooted customs that I did not fully understand. I have never visited this country and aside from what I saw in popular movies such as “Slumdog Millionaire” or “Eat, Pray, Love” where Julia Roberts visits an Ashram on the outskirts of Delhi, I didn’t think I knew much, Then I remembered I was taught a few facts from grade school.

  1. As a school-child I learned the geography of India. I knew that the Himalyain mountain range is partially situated in Northern India.
  2. The Ganges river flows from the Himalayas through parts of India eventually making its way to Bangladesh. I have come to learn more about the sacred Ganges river that is now sadly, extremely polluted. I recently read about an effort to clean it up according to Reuters three billion dollars has been allocated for the clean up. They reported in 2019 that much of the funds have yet to be spent and the pollution continues to happen. 
  3. Somewhere in my early education I also learned that India is highly populated. I have come to know its population is second only to China’s. 

India is a big place and is culturally diverse, there are twenty-eight states and eight union territories.

Photo Credit: On The World Map

India has nine major religions including Hinduism, Muslims, Buddhism, Sikhism, Jainism even Christianity exists in some parts of the country. All the religions and cultures come with their own varying beliefs and customs. India itself is complex, to say the least.

Its food styles and cooking methods can vary from region to region based on things like climate or soil, religious belief, and ethnicity. The north, south, east, and west regions are all very distinct from one another.

Exploring the Southwestern Region of India

Kerala for example is on the southern tip of India bordering the Indian Ocean. While Kerala is known for its coastal beauty of wavy palm trees and wide sandy beaches it has lots of green gorgeous beauty too. It is home to many tea, coffee, and spice plantations. Its landscapes remind me more of Hawaii than India.

The large coastline provides an abundance and variety of seafood. Combine that with easy access to those spice farms and you have a winning combination for dishes like Prawn Curry made with chilis, turmeric, coconut milk, and jaggery (Indian sugar). Even a simple Dal (lentil stew) can tantalize your taste buds and warm your soul. I am told Parippu Curry is the Dal to look for when visiting.

Just to the west of Kerala, it is another paradisiac destination, called Lakshadweep made up of 10 inhabited tiny Islands in the Laccadive Sea. Lakshadweep shares the same marine mountain range as the Maldives. I have read that a vacation to the islands of Lakshadweep will be a lot less expensive than other similar islands. I did also read that you need some sort of registration from the government to visit as they are strict on conservation and alcohol is also not permitted on the Islands.

The Portuguese influenced much of Goa which was ruled by Portugal until 1961. Their influence inspired dishes such as Vindaloo which comes from the Portuguese Carne’ Vinha d’ Alhos, traditionally a pork dish made with wine. The Vindaloo we know from India had been modified to be a chicken curry dish with potatoes and calls for the chicken to be marinated in vinegar. The Portuguese influence made its way through much of the area along India’s coastline west of Goa, but also made its way North. Bengal sits Northeast on the Bay of Bengal This region’s most notable influence from the Portuguese is actually Bandel cheese, which is a cow’s milk cheese most known for its dry texture and smokey flavor.

The English influenced Masala Chai by bringing tea leaves to India. Masala Chai is made with a strong black tea steeped in water with milk and an array of bright spices like Cardomom, Star Anise, and Ginger. If visiting India you can observe the street vendors crush and blend the spices with a mortar and pistol before steeping the tea,

Exploring the Southeastern Region of India

On the southeastern side of India is a larger grouping of islands called the Andaman and Nicobar Islands. It is located at the Bay of Bengal and the Andaman Sea. One of the Islands, The Barren Island is home to the only volcano in India. The Islands have a long history of being claimed by many countries, the Danish, the British, and the Japanese actually had control of them until 1945.

As settlers from other countries came to the various regions they brought with them their architecture and food styles. This is evident in the picture below of Pondicherry, India which was a French Settlement until 1954. Its colorful buildings and tree-lined streets resemble the French Quarter in New Orleans. It is located in the Southeast, right on the Indian ocean. Now it is part of a union territory, its name has changed to Puducherry. Locals just call it Pondi.

For many years Creole food fused with traditional Indian cuisine used to be quite popular. Local cooks used Ghee, coconut milk, and cashew paste to tone down the heat in many of the traditional Indian dishes. I understand there are many French restaurants to choose from when dining in Pondicherry. If visiting here you may want to try a tamarind fish curry and ratatouille, Kowh-Suey which is a coconut-based vegetarian curry, or Medu Vedas which is a fritter shaped donut inspired by a Tamil influence from Sri Lanka. Dip it in a Pineapple Sheera and you will be in for a sweet treat!

The cuisine in much of India is mostly vegetarian, even when meat is served, unlike in America, it is placed as a side dish. It was Muslims who introduced meat into the Indian diet. The muslins prepare their meat by cooking over charcoal in the clay Tandoor ovens.  The Tandoor ovens are similar to the very popular Japanese Kamado style grills we use today.

I have read that if it had not been for the Muslims who were great bakers, India would not have the delicious Naan bread which is made from white flour and leavened with yeast and usually a bit of milk is added. The Naan is cooked in the Tandoor ovens. Although we tried it in a pan and it worked, so if you don’t own a Tandoor or a Kamado grill don’t fret, you can still make an American version of Naan that tastes delicious.

Naan is not to be confused with Indian unleavened flatbreads, Chapati aka Roti both are made from wheat flour although cooked in a pan. Chapatis are a pancake-like staple for many. I am told the Roti can be formed a bit thicker. Paratha bread is another Indian bread made from wheat flour however it is often stuffed or with vegetables, potatoes, or eggs,

The Many Customs of India

In deeper retrospect, I  realize that I have had many personal encounters that gave me a first-hand glimpse into the social standards and religious beliefs of India. For years, I worked in the technology sector,  it was there I learned a bit more about the religions and their customs. One of my coworkers was raised Hindu. She was excited to show me her beautiful saree and jewelry that she planned to wear one day during a special celebration of Diwali.

Diwali is a festival that celebrates new beginnings and a triumph of good over evil. It is celebrated by Hindi as well as the Jains and Sikhs. Depending on where you live in the west, east, or southern India the traditions may differ slightly. They all have some things in common and that is the light! This festival lasts for 5 days from Mid-October to Mid-November. During the festival, some people light lanterns called Diyas. They may light firecrackers in the streets and watch illuminating fireworks displays, bath in oil, decorate their homes in banana leaves.

The festival of Diwali ends with prayers, more fireworks, and of course a feast where family and friends exchange gifts of sweets. Those may include Gulab Jamon which is a fried dough, dumped in syrup, and flavored with saffron and rose water or Coconut Barfi which is a fudge-like dessert made from coconut and condensed milk.

Diwali is not to be confused with another Indian festival called Holi, a two-day celebration of spring and new beginnings. Holi is a holiday that begins with a bonfire and is signified by color.  You may have seen people dancing in the streets, throwing and wearing colorful dust. How much fun is that?  The dust is made from flowers that have been dyed and ground into a powder called Gulal or from Abeer which is a shiny silver color made from mica, turmeric can also be used. 

Aside from learning about all the amazing festivals and celebrations. I learned another valuable lesson on Indian culture from my coworkers. There was one work-day in particular that stands out in my mind. My Hindu cube-mate and I were both working quietly on our computers when out of the corner of my eye I saw a little bug walk across the carpet of our shared work cubicle.  I gasped and then stood up in an attempt to stomp on it. My co-worker promptly stopped me by placing her arm in front of my step.  She then knelt down and scooped up the little bug with her paper cup. She left to relocate the tiny creature outdoors in the green grass where the bug would be left to live out its journey. When I inquired about why she stopped me, she explained that the little bug could be a relative or a great leader and that killing it would be very wrong, it would bring bad Karma. Her family practiced something called Ahimsa which is to avoid any kind of harm to anything. Ahimsa is one of the main ideals of Hinduism related to Samsara also known as reincarnation. Hindus are not the only religious group who believe in Samsara. Buddhists and other popular Indian religions like the Jains and Sikhs also believe in reincarnation. 

Ahimsa is one of the main ideals of Hinduism related to Samsara also known as reincarnation. 

Over the years in my technology career, many of my co-workers were from Asia. When we would dine out they would select the best restaurants. They would politely let me peruse the menu for a moment and ask questions about the food, eventually, they would order the food for our table. During the meal, they would teach me a bit about what I was eating. I enjoyed the spiciness of many of the dishes. I treasured those days as it was an opportunity to tantalize my taste buds with cardamom, chilies, and garam masala.

We often hear the term Garam Masala, what is it exactly?

We often hear the term Garam Masala, what is it exactly? Apparently Garma Masala is left open for lots of interpretation. It can contain as little as 5 spices as many as 32 spices or even more. So when you think of Garam Masala think of it more like when Americans make a Dry BBQ Rub. 

Often while sitting at a table in an Indian restaurant I could feel my nose tickle as I took in the smell of Tarka or Chonk coming from the chef’s pan in the kitchen. Tarka or Chonk as it is called is a process of tempering the spices in a pan usually in some ghee aka clarified butter. Depending on what you are making it can be done at the beginning of a dish such as when you are making a curry. Or it can be done at the end of the dish just before serving. This adds more layered flavor and finishes a dish in a more sophisticated way, much like many French chefs add finishing salt to a dish just before serving it. 

Eating at Indian restaurants with my co-workers was a regular occurrence and one that I immensely looked forward to. You see, that time my husband was an Indian food skeptic. I would crave Chicken Tikka Masala with warm Naan and the opportunity to dip my food in tangy yogurt and anytime I suggested we dine out at an Indian restaurant he would suggest something else. I think partly it was because he is colorblind therefore the red and yellow curries and dark green colors of many of the dishes likely all melded into one color for him,…brown. Indian food dishes likely did not hold the appeal for him like a colorful, contrasting plate of steak and green salad. He also was not a fan of the taste or smell of Indian spices. It was not until I introduced him to chicken made with yellow curry from Thailand did he begin to understand the beautiful flavors a curry can impart. Below is a link to the video of the Curried Chicken Legs we make! This has become a staple in our house.

My husband will still shy away from a lot of heat, but a balanced curry made with fewer chilies is exactly what he enjoys. He now also requests other Indian dishes such as Congi with a soft boiled, gooey yolk oozing over the top of the rice or a hearty red bone-in Chicken Curry, and warm Naan bread brushed lightly with a chili garlic ghee.  

Congee is a Soothing Bowl of Comfort Food

Since those early days, we both have come to learn so much more about this diverse country. We enjoy learning about India’s lovely people and their customs. It is no wonder we have completely fallen in love with the food, the complexity of the rich spices, and the unique cooking methods in which they use to honor the food they serve.  We are blessed due to the nature of our work to have access to many talented Indian chefs. We have made amazing friends who run cafes, carts, and commercial kitchens. We try all kinds of Tiffen (Indian snacks) like Veg Puffs, Biscuits, and Kulfi (Indian Icecream) from Cheeni. There has been Crispy Aloo Tikki with Pomegranate, Paranthas, and Paan IceCream and more from blogger Karuna Kumar from Fingers are for Burning. We participate in pot lucks supper clubs, and meet their sweet family members. We have made wonderful lasting connections.

I have always said food brings us all together in so many ways it bridges the gap in cultural divides and connects us to each other with curiosity, experiences, and joy.  I may never physically travel to India but feel as if I have been blessed to have experienced a lot of what it has to offer in its lovely people and its amazing food.

opt Nicoles Tikka Masala

Nicole’s Tikka Masala

Nicole's Tikka Masala

Mouthwatering recipe for a classic Indian dish. This one takes a little bit of time while layering flavors, but is so worth the outcome. You will want to make sure you soak up every bit of sauce with some naan.

Ingredients
  

  • Cast Iron Pot
  • ¼ Cup Olive Oil
  • 2 lbs Chicken Breast diced
  • 4 Garlic Cloves
  • ½ White Large Onion
  • 1 Tsp. Fresh Ginger
  • 1 Sm Can 8 oz Tomato Sauce or 1 Can Tomato paste
  • 1 Lg Can 28 oz Crushed Tomatoes
  • 7 Mushroom- Quarter
  • 1/2 Cup Water
  • 2 Tsp Lemon Fresh Lemon Juice
  • 2 Tsp Greek Yogurt Plain
  • 2 Tsp Half/ Half cream
  • 2 Tsp Fresh Cilantro

Buy Tikka Masala Spice Mix or Use The Below Ingredients

  • 2 Tsp Coriander
  • 2 Tsp Chili Powder
  • 1 Tsp Paprika
  • 2 Tsp Cumin
  • 1 Tsp Black Pepper
  • ½ Tsp Cardamom
  • ¼ Tsp Cinnamon
  • ¼ Tsp Clove
  • ½ Tsp Turmeric
  • 1 Tsp Garam Masala Powder
  • ½ Tsp Cayenne Pepper

Instructions
 

  • Heat pan on med/high heat, add olive oil
  • Add diced chicken breast (you should hear the pan sizzle)
  • Add salt and pepper, cook chicken for 5 minutes until the chicken is brown
  • Take chicken out of the pot and set aside – don’t wash pan
  • Add ½ white onion and 4 cloves of fresh garlic to the pan
  • Stir constantly 3-4 minutes. Don’t let sit, as garlic will burn (if it does burn throw out & start onion/garlic mix again)
  • Add fresh ginger to onion/ garlic mixture in pot and cook 1 minute
  • Add tomato sauce/paste on medium heat to cook the acidity out of the sauce (approximately 6-7 minutes.)
  • Add tikka masala dry spice mix (2-3 tablespoons) and cook for 5 minutes
  • (you can always add seasoning at the end, if you want a heavier flavor)
  • Add a can of crushed tomatoes, simmer on med/low for 30 minutes
  • Add the chicken back in and add ½ tsp cayenne pepper and salt, cook for 30 minutes
  • Add mushroom and water, simmer for another 20 min
  • Taste the sauce, if you want more tikka masala seasoning, add another 2 tsp.
  • Add lemon juice to the sauce, mix
  • Mix yogurt and half/half together, then add to sauce
  • Taste again, do you need more salt?  If it is  too spicy- add little more yogurt.
  • Add fresh cilantro and now it is ready to serve!

Video

Tried this recipe?Let us know how it was!
  • Cast Iron Pot
  • ¼ Cup Olive Oil
  • 2 lbs Chicken Breast (diced)
  • 4 Garlic Cloves
  • ½ White Large Onion
  • 1 Tsp. Fresh Ginger
  • 1 Sm Can 8 oz Tomato Sauce or 1 Can Tomato paste
  • 1 Lg Can 28 oz Crushed Tomatoes
  • 7 Mushroom- Quarter
  • 1/2 Cup Water
  • 2 Tsp Lemon Fresh Lemon Juice
  • 2 Tsp Greek Yogurt Plain
  • 2 Tsp Half/ Half cream
  • 2 Tsp Fresh Cilantro

Tikka Masala Seasoning (buy mix or use ingredients below)

  • 2 Tsp Coriander
  • 2 Tsp Chili Powder
  • 1 Tsp Paprika
  • 2 Tsp Cumin
  • 1 Tsp Black Pepper
  • ½ Tsp Cardamom
  • ¼ Tsp Cinnamon
  • ¼ Tsp Clove
  • ½ Tsp Turmeric
  • 1 Tsp Garam Masala Powder
  • ½ Tsp Cayenne Pepper

(Mix Dry ingredients together and set aside

  1. Heat pan on med/high heat, add olive oil
  2. Add diced chicken breast (you should hear the pan sizzle)
  3. Add salt and pepper, cook chicken for 5 minutes until the chicken is brown
  4. Take chicken out of the pot and set aside – don’t wash pan
  5. Add ½ white onion and 4 cloves of fresh garlic to the pan
  6. Stir constantly 3-4 minutes. Don’t let sit, as garlic will burn (if it does burn throw out & start onion/garlic mix again)
  7. Add fresh ginger to onion/ garlic mixture in pot and cook 1 minute
  8. Add tomato sauce/paste on medium heat to cook the acidity out of the sauce (approximately 6-7 minutes.)
  9. Add tikka masala dry spice mix (2-3 tablespoons) and cook for 5 minutes
  10. (you can always add seasoning at the end, if you want a heavier flavor)
  11. Add a can of crushed tomatoes, simmer on med/low for 30 minutes
  12.  Add the chicken back in and add ½ tsp cayenne pepper and salt, cook for 30 minutes
  13.  Add mushroom and water, simmer for another 20 min
  14. Taste the sauce, if you want more tikka masala seasoning, add another 2 tsp. 
  15.  Add lemon juice to the sauce, mix
  16.  Mix yogurt and half/half together, then add to sauce
  17. Taste again, do you need more salt?  If it is  too spicy- add little more yogurt.
  18.  Add fresh cilantro and now it is ready to serve!

 Serve over jasmine or basmati Rice or with homemade naan bread

naan fixed

Naan Bread from Scratch

Naan From Scratch

Naan bread is so satisfying when you are slurping up a flavorful sauce from your plate or bowl. It traditionally is served with Indian foods, however it is also versatile and can be added to almost any meal. Make your own naan by following our recipe.

Ingredients
  

  • 1 Packet of Active Dry Yeast
  • 1 Cup Water warm/high from the faucet – not boiled
  • ¼ Cup White Sugar
  • 3 Tablespoons of Milk
  • 1 Egg Beaten
  • 2 Teaspoons of Salt
  • 4.5 Cups of Bread Flour
  • ½ Stick of Melted Butter
  • 1 Tablespoons of Minced Garlic
  • 1 Teaspoon of Olive Oil

Instructions
 

  • Add the packet of yeast to sit in warm water for 10 minutes, allowing the yeast to activate (you will see the mixture foam.
  • Add the sugar, milk, egg, and salt, then mix together with the yeast/water mixture.
  • (I used a Kitchen Aid mixer) but you can do this by hand as well.
  • Add half of the bread flour (2 cups) to the mixture above (mix on low so you don’t wear the flour).
  • Scrape down the bowl and then add another 2 cups of bread flour and mix until fully incorporated.
  • Take the dough out of the bowl and put on a floured surface using the last ½ cup to knead into the dough. (I like to do this by hand so I can feel the consistency of the dough vs. using a dough hook).
  • Knead approximately 10-15 times then form into a ball (tucking underneath).
  • Put the dough into a new clean bowl, grease the bowl with vegetable oil or cooking spray.
  • Put a warm hand towel over the bowl and let it sit for 1 hour and 20 minutes, you will see dough double in size.
  • Take the dough out of the bowl and cut it in half, to form into smaller balls 2-3 inches each and cover for another 30 min.
  • Heat up a cast iron skillet, or you can do this on your grill, use medium /high heat.
  • Add oil to a cast iron pan, uncover dough and hand stretch out to ¼ inch thick.
  • Cook the Naan Bread for 1 min, brush the other side with butter and garlic.
  • Flip the bread and cook for 45 seconds and repeat with the next piece.

Video

Notes

For a variation you can flavor your Naan before heating with garlic or other spices. 
Tried this recipe?Let us know how it was!