We haven't been doing this as regularly as we should/used to. It is so important to me that my kids grow up with a knowledge and appreciation for other cultures. So tonight was Indian Culture night.
We had some confusion between American Indians, and the people of India. Much confusion.......
For dinner I made Dal, Chicken Korma, Cucumber riata and Naan bread. I planned for it to be an intro to India for the kiddos. None of it was just too spicy or different tasting.
I had to stop partway through cooking to go and rescue Brian from the airport, so I "think" it was still really good, but I haven't eaten that much Indian food. By the way, anyone know of a good Indian restaurant in Houston???
1 cup red lentils
1 large tomato
1/4 cup canola oil
1/2 tsp cumin seed
1 medium red onion
5 large garlic cloves thinly sliced
1 tsp coriander seeds
1/4 tsp tumeric
1/2 tsp chili paste
1/4 cup minced cilantro
1 TBL butter
rinse the lentils and then put in saucepan, add tomatoe and water and bring to boil
reduce the heat to simmer, cook 45 minutes
heat the oil in a medium skillet over high heat, add the spices the onion and saute over medium heat, add garlic and saute until brown. add lentil cilantro, butter and salt, simmer for 5 minutes. serve hot.
1.5 cup yogurt
2 TBS poppy seeds
1.5 cups onion
1 tsp cinnamon
1/2 cup coconut milk
1 tsp garem marsala
1 tsp chili paste
1 TBS coriander powder
1/2 tsp cumin
4 TBS cooking oil
cut the chicken breast into bite sized pieces and marinate the chicken with half the yogurt for half an hour or so
in big frying pan, heat oil and fry the onions and chicken until they turn golden brown
add the garlic, ginger, cinnamon, cardamon, cumin, chili, the rest of the yogurt, garam marsala salt and coriander.
after a few minutes, add the poppy seeds and fry.
add coconut milk and simmer until meat is tender.