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Posts Tagged ‘indian food’

Now that this guy decided to croak:

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It’s time to show off some pretty food porn photography!

Tonight’s dinner was a homemade version of some of our favorites from Aashirwad: Malai Kofta and Chickpea Spinach Curry.

FYI although I have cookbooks, most of the recipes I use come from the internet or magazines, so I just rip them out or print them and stack on top of the microwave under my flexi-cutting boards.

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These recipes are adapted from other websites with the ingredients I had in the kitchen… Malai Kofta and Chickpea Spinach Curry – they were cooked simultaneously but I’ll separate the photos so you can follow along.

Malai Kofta

Starting with two big potatoes, wash – peel – cut – boil – mash:

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While the potatoes are boiling, you can do a lot of the other prep work, including grating the tofu (or use paneer cheese if you have it).

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Never grated tofu? Welcome to the club!

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This gives the tofu more of a cottage-cheese texture, which is probably why I hear that cottage cheese is used in a lot of Indian recipes.

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Now mix in a big bowl: the mashed potatoes, the grated tofu, some raisins, some chopped cashews, a few tbsp of Garam Masala (worth the high price, get it at Whole Foods if you can’t find it at a normal grocery store – it’s used in almost every Indian recipe), about 1/2 cup green peas, about 1/4 cup shredded carrots (should chop these up into smaller bits than I did for easy mixin’), about 1/2 cup bread crumbs, and a few big tbsp of whole wheat flour.

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Mix it up:

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And make into little oval-shaped balls.

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See what I mean about the carrots?

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Fry these in a pan full of olive oil, tongs would be extremely helpful here for flipping (cook for about 5 minutes on each side, medium heat).

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While those are cooking, get ready to go for a swim chop 2 large white onions (yellow would work but they didn’t have any at the grocery store this week).

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The “gravy” of the Malai Kofta has an onion paste and a tomato paste, both which require the food processor. Had I read this recipe before today, I would have made these (and the base for the chickpea spinach curry) ahead of time and refrigerated – it was hectic in the kitchen! For the onion base, combine 1/2 of your chopped onions with about an inch of grated ginger (we’d never bought real ginger before either – the fiancée says “It smells just like Ginger Ale!”), with a few cloves (or tsp) of garlic, a bay leaf, some more Garam Masala, and cashews:

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Make the tomato paste from 3 chopped tomatoes and a combination of spices (check the original recipe for exact amounts). Combine these two mixtures in a frying pan with some oil and let it cook until the oil rises to the top – it should have a really rich, smoky red color:

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By this time, you should have a few batches of the koftas (balls) done – set them aside in your serving dish – you’ll pour the gravy on top later. It’s totally OK if your balls fell apart during the frying process because they’re all gonna get mixed up with the gravy anyway, but you do want them to be firm so you keep all the flavor together.

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Now add an 8oz container of cream to the gravy to make it non-vegan creamy:

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Stir:

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Now pour this (carefully!) into your serving dish over the fried koftas:

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NOTE: this whole process from start to finish took me 1 hour and 45 minutes – there are some easy shortcuts you could do (buying pre-grated ginger, pre-chopped onions, make your ‘pastes’ and even your kofta mixture the day before…) – this recipe is more for special occasions than weeknights, but if you’ve got the time and the mouths to feed, go for it!

Onto the next recipe quickly (this one only took a few minutes)…

Chickpea & Spinach Curry

Heat a little bit of olive oil in a pot, and use your food processor (I just use a tiny one, it holds about 2 cups worth of stuff and was less than 10 bucks at Wal-Mart) to mix up the other 1/2 of your chopped onions (or 1 large onion) and about 1 inch of grated ginger. *If you’re new to ginger, you’ll know what I mean by an ‘inch’ when you buy it at the store – it comes in long misshapen tubes because it’s a root, so you buy the whole root and grate an inch of it* Add this mixture to the pot and let it cook for a few minutes, then add a can of diced tomatoes with their liquid.

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Let this warm, then add 2 cans (14.5 oz each) of chickpeas (rinsed & drained).

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Stir, warm, then add 2 cans (14.5 oz each) of chopped spinach (drained).

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Let it all warm up together and it’s done in less than 10 minutes!

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I was looking forward to making this dinner all day long, and apparently so was our dinner guest (and guest photographer):) Servin’ it up:

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With tabouli and whole wheat naan, all together:

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Nom nom nom.

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The fiancée asked me tonight “Kim, what the hell does Nom mean?” LOL we had fun watching videos at Failblog and Icanhascheezburger. We fell in love with this girl:

It makes me smile so big to see the fiancées love for animals – he replayed this video a few times and danced along:

Showing off my pull-up skillz to our dinner guest (psych! that’s actually how tall I am!)

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Seriously though, I did go running after dinner. I did 2 miles in 25:25, which is a bit slower than what I want to do for the race next weekend, but it was dark outside, spooky, I was having trouble breathing, and I was chock full of Malai Kofta – good enough for me! 🙂

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Hey everybody! My mom just told me I have some family members reading the blog – welcome! 🙂 Check out my updated About Me page and the new Reads page.

Today for lunch, I drove across town and joined the fiancee at our favorite restaurant for Indian buffet lunch 🙂 Aashirwad is now to be called “Awesomewad” lol We pigged out on malai kofta, vegetable kadhai, naan bread, and a spinach-chickpea mixture. I hope you all don’t mind that I want them to cater our wedding reception 😛

Came home and we ran a super sweaty 2 miler in 21:03 – that’s 2 minutes faster than we had planned! The hand trick is really working!

There ain’t no shame in posting sweaty red-faced post-run pics 😛

I managed to get in some weights at the house too, including pushups & pullups.

Pullups were actually about 10 negatives, which is where you jump up and slowly lower yourself down – this is a good way to begin with pullups if you’ve never done them before (i.e. if you’re me).

My little sister Courtney (aka Corky) convinced me to buy one of these at-home pullup bars – she’s the buffest girl I know in real life, which says a lot since I know P.E. teachers & firefighter girls! Here’s Corky when she was super little:

Dinner was leftovers from last night: whole wheat pasta with vodka sauce, plus some sun-dried tomatoes & spinach that I snuck in, topped with parmesan cheese.

The fiancee got me a mini-tripod at the dollar store (where we went on our first date in grad school lol) so I could take up-close food pics:

Stay tuned later this week – I want to do a post about the library and how much I love it, and why you should use yours! 🙂

Until then, leave some comments & let me know what you think of the blog!

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Last night the fiancee & I joined two of his coworkers for dollar bowling night at Boardwalk Bowl, but beforehand we made some quick Indian food.

Random pre-packaged Indian mixture over spiced red lentils with sauteed broccoli – it was pretty good! These box mixtures are great for quick weeknight dinners where we don’t have a lot of time but want something good and light – plus the ingredients are all natural, pronounceable foods. I’ll be buying more of these for sure 🙂

We stayed for two games of bowling and the fiancee wowed the crowds with his shoot-thru-the-legs-and-still-get-a-strike bowling skillz – he’s so hot 🙂 We had a pitcher of beer and I ended up drinking 2 glasses which really did a number on me. I haven’t been drinking beer lately, so I didn’t know that 2 beers would hit me so hard! Needless to say, this morning I had to break out the reinforcements:

Hello coffee, long time no see 🙂

I try to avoid caffeine whenever possible because I’ve learned over the past year that it makes me act like a total crackhead.

Hahahahaha you know you all love Ke$ha.

After work I went to the gym to hit the treadmill since it’s so hot outside! I wanted to test myself & see if I could maintain my 5.17 mph pace that I need to meet my 5K goal of less than 35:58. Today I wanted to do 2.5 miles, so at that pace, I needed to do it in less than 29 minutes. I wrote it on my hand as a reminder:

Guess what.

I ran the ENTIRE 2.5 MILES and did it in 26:04!!!

This is HUGE for me – I’ve never run more than 2 miles straight before, so this was a new personal record! 🙂 And I finished the distance in 3 minutes less than expected! Yeah, my shins will probably hate me tomorrow (I did manage to stretch for about 5 solid minutes afterwards though), but it was WORTH IT!

I think what made the difference was knowing what time I had to beat. On our normal training runs, I just go out and run the distance, and see how long it takes me. Today was different because I was proactive and knew what my goal speed was, and that treadmill didn’t get below 5.2 mph the whole time I was on it! 🙂 Most of the time I was actually around 5.8-6 mph because I’ve found it’s easier for me to run than jog on the treadmill.

To celebrate this personal victory, the fiancee took me to Target and I bought some new athletic socks. He smiled because I managed to find the only two sets that were made in the USA 🙂

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Weekend Recap

This weekend started out like I wish all weekends would – froyo! 🙂 The froyo place in College Park was just reopened and mm mm mm!

 I got the dark chocolate froyo with blackberries, almonds, raspberries, and cookie dough – perfect dessert! We ate a random dinner of PB&J + steamed broccoli, so it was a really hodge-podge kinda night. I’m so happy to have a “neighborhood froyo shop” – talk about community connectivity!

We headed over to the beach to visit the fiancee’s dad and I got to see my fiancee waterski! He was really good at it! And he’s been talking all day about what a full-body workout it is, and how he’s sore everywhere – maybe I need to try this? I skipped my turn this weekend b/c I didn’t want a mouthful of saltwater, so maybe I’ll try it on a lake someday 🙂

Relaxing and getting some sun 🙂

While we were at the beach, we went to a really cool restaurant called Ocean Breeze.  This is the first place that has struck me as a good place to host a wedding reception (I guess I wasn’t looking until very recently lol). It has very cool lounge furniture inside, with a big patio & dock to the sand and would be a great place for about 50-70 people to get down 🙂 I have no idea what it costs but have a feeling it’s probably too much, considering they’d have to close the restaurant for the night to have our party… :-/

When we got back to Orlando, I made us a late lunch with this Indian treasure:

Gotta love Chamberlin’s. I mean look at the ingredients!

I’m not sure why they have watermelon seeds, but WOW! I mixed it up with some broccoli, whole wheat couscous, and hot sauce from our trip to Key West 🙂

This is our favorite hot sauce – Palo Alto Firefighters Pepper Sauce. Too bad we never discovered it while we lived there 😛 It tastes like a gigantic bottle of Taco Bell Fire sauce but better, and the proceeds go to charity.

For dinner we stuck with the tons-of-veggies theme and made mushroom veggie burger asparagus stirfry:

With a little side snack of pita chips & white cheddar cheese.

We cut way too much cheese (heh heh) and ended up saving half for snacks at work. BTW these mushroom veggie burgers look a lot like salisbury steak which I ate a lot as a kid.

 (Source)

So let me decide… veggie burger made with mushrooms, or salisbury steak mystery meat. To quoth Wikipedia (and gross you out):

The USDA standards for processed, packaged “Salisbury steak” require a minimum content of 65% meat, of which up to 25% can be pork, except if defatted beef or pork is used, the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender (bread crumbs, flour, oat flakes, etc.) content is limited to 12%, except isolated soy protein at 6.8% is considered equivalent to 12% of the others. The remainder consists of seasonings, vegetables (onion, bell pepper, mushroom or the like), binders (can include egg) and liquids (such as water, milk, cream, skim milk, etc.). The product must be fully cooked, or else labelled “Patties for Salisbury Steak”.

Gnar.

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