Dahl

 Potato, Lentil and Spinach Dahl

Ingredients:

2 Tablespoons Coconut Oil

1 Onion, Finely Chopped

4 Cloves Garlic, Minced

1 Inch Gingeroot, Minced

1 Teaspoon Ground Cumin

1 Teaspoon Ground Coriander

1 Teaspoon Turmeric

1/4 Teaspoon Cardamom

1/4 Teaspoon Cinnamon

1/4 Teaspoon Cayenne Pepper

4 Medium Potatoes, peeled, cubed

1 Cup Red Lentils

3 Cups Water

1 Teaspoon Salt

2 Cups Fresh Chopped Spinach, or 1 Cup Frozen Chopped Spinach

1/4 Cup Lemon Juice

Instructions:

In a medium pot, melt the coconut oil and add the chopped onion. Stir fry cook the onion on medium low until it begins to brown. 10-15 minutes.

Stir in the minced garlic and ginger. Cook for 1 minute

Add all the spices. Stir fry cook for another minute.

Add the potato, lentils, water and salt.

Bring to a boil. Reduce heat to a summer. Cook for 15 minutes until potatoes are tender. Stirring occasionally.

Stir in the spinach and lemon juice. Remove from heat. Cover for 5 minutes.

Serve with fresh coriander or a sprinkle of garam masala over top.

Enjoy!

Biryani

 Biryani

Ingredients:

Marinade for Chicken:

1 Cup thick plain yogurt

1/2 Cup Water

2 Tablespoons Vegetable Oil

6 Cloves Garlic

Small knob of Gingeroot

1/4 Teaspon Turmeric

1/4 Teaspoon Cinnamon

1/2 +Teaspoon Cayenne Pepper (More if you want spicy)

1/2 Teaspoon Cardamom

2 Teaspoon Garam Masala

2 Teaspoons Corridander, ground

1 Tablespoon Cumin

2 Tablespoons Paprika

1 1/2 Teaspoons Salt

Rice:

Pinch Bloomed Saffron

1/2 Cup Crispy Fried Onions

1/4 Cup Butter, melted

1/4 Cup Chopped Fresh Cilantro

2 Tablespoons Salt

10 Cloves

5 Bay leaves

1 Star Anise

1 Black Cardamom Pod

5-7 Green Cardamom Pods

2 1/2 Cup Basmati Rice

Instructions:

Cube either 2-3 Chicken Breasts or 5-6 Chicken Thighs

In a small food processor or by hand mince the garlic and gingeroot together. I usually have my mini good processor and add the spices now and blend once. If you are going by hand add the ginger and garlic to a medium bowl with a lid.

Add in the spices, Turmeric, Cinnamon, Cayenne Pepper, Teaspoon Cardamom, Garam Masala, Coriander, Cumin, Paprika, Salt. 

In a large bowl combine the spices and garlic and ginger with the yogurt, water, and oil. Mix well to combine. Add in the cubed chicken and stir to coat and immerse the chicken in the curry base.

Marinade overnight.

At dinnertime: 

Preheat oven to 430F.

Bring a large pot of water to boil, add in the salt, cloves, star anise, bay leaves, and cardamom pods. Bring to a rolling boil. 

In a large cast iron dutch oven add a drizzle of oil, and the entire bowl of marinaded chicken and marinade/curry base. When water is boiling, heat the dutch oven over medium heat with the lid on. 

Add the basmati rice to the boiling water. Set a timer for seven minutes. Stir the rice constantly for one minute until the water returns to boiling. Stir frequently.

At three minutes, remove the lid from the dutch oven and stir the chicken well. Replace the lid.

After 7 minutes, turn off all burners. Remove lid from dutch oven. Stir the chicken mixture well and smooth into an even layer. 

Sprinkle the chopped coriander and crispy fried onions over the top of the chicken in the dutch oven.

Using a mesh sieve, strain the water from the rice, leave in all the whole spices and bay leaves. Pour the blanched rice into the dutch oven. Smooth into an even layer. Pour over the bloomed saffron and melted butter, swirling around the whole pot. 

Cover and bake in heated oven for 25 minutes.

Let stand covered for 10 minutes before serving.

Serve with Naan and more fresh chopped coriander. I also like to add some rehydrated barberries but those are hard to come by.

Bloom the safron threads in 2-3 tablespoons of very hot water. 

Souvlaki

 Souvlaki

Chicken or Pork

Ingredients:

1.5 pounds of Chicken or Pork, whole or cut in chunky cubes.

1 Lemon, Juice and Zest (Or about 1/4 bottled lemon juice)

1 Tablespoon Dry Oregano (or a sprig or two fresh)

1/4 Cup Olive Oil

4 Cloves Garlic

Salt and Pepper

Instructions:

Mix all ingredients together. 

Marinate and cook meat as desired.