In my household, I really try to make balanced dinners.  What usually ends up happening on nights we don't have frozen pizza or cereal for dinner (we are going to make stellar parents one day..) we end up with the meat+starch+vegetable formula.  Vegetables are either frozen or out of a can, and if I remember, maybe a sprinkle of salt and pepper.  It is so boring, I am bored just telling you about it.  Every day of my life I have intentions to eat more vegetables, and be healthy and strong, and the frozen broccoli ain't cutting it.  Needless to say, when I looked this dish over I just knew it would be a hit, and the most interesting vegetable to ever adorn a plate in the Hinkley household.

It takes minimal effort beyond microwaving the steam-in-a-bag peas to whip up this colorful and tasty cauliflower and potato dish.  It almost looks like popcorn too, so that might be a good way to fool the little ones into eating vegetables!

You will need:

2 TBSP sunflower oil

1/2 TSP cumin seeds

2 cloves crushed garlic

1 medium yellow onion, sliced thin

1 Serrano chili - slightly punctured with a knife for less spicy, cut from stem to tip (but not split in two pieces) for most spicy

1/2 in piece of fresh ginger, peeled and minced

1 large Yukon gold or red skinned potato, peeled and chopped into 1/2 inch cubes

1 TSP ground coriander

1/2 TSP ground turmeric

1 head cauliflower (about 2 1/2 pounds) trimmed into bite sized florets

1 small tomato, diced

1/4 cup water

Kosher salt

1/2 lime

Handful of chopped fresh cilantro leaves

Fresh ground black pepper

In a large saute pan, heat the oil on medium high heat until almost smoking.  Add the cumin seeds to the oil (they should immediately sizzle) and crushed garlic.  In a few seconds the garlic should be golden brown on one side.  

Flip over the garlic, then add in the onions, Serrano, and ginger.  Stir everything together.  You are wanting to cook everything until the onions are soft and golden brown, about 5 minutes.  If they appear to be browning and becoming crispy too fast, lower the heat.  

Next toss in the potato, coriander, and turmeric.  Stir and try to get the potatoes well coated in the spice blend.  Cook for 3-4 minutes to seal in those flavors.  Repeat for the cauliflower.  Add to pan, toss to coat and allow to cook for a few minutes in the spices.

Now add the tomato, water, and a teaspoon of Kosher salt.  Cover your pan, and reduce the heat to low.  Cook for around 25-30 minutes until both potato and cauliflower are cooked through.  Add the squeeze of lime juice and the chopped cilantro to finish the dish off.  Taste for seasoning and add more salt/lime/pepper if need be for your personal tastes.  Enjoy!

Basic Chicken Curry

The funny thing about curry powder, is that I have found it used in a legit Indian recipe literally zero times.  All the spicy flavors come from all sorts of places that are much more familiar.  When you are talking about a dish being a curry, it is meaning a spiced sauce.  (note: there are dry curries as well, but trying to keep this simple)
This basic chicken curry is anything but basic. This dish has just the perfect touch of heat, paired with the fresh bite of cilantro and lime. I like serving this with Perfect Basmati Rice and Naan, and making an Indian style gordita. It is said that there may be over 1000 variations of a chicken curry, but Aarti suggests this one is a great place to get your feet wet in the world of curries.  I am a good 10-15 recipes into this cooking adventure, and this has been my favorite thing I have made thus far.

You will need:
3 TBSP sunflower oil
2 cinnamon sticks
4 green cardamom pods, crushed
 2 bay leaves
4 whole cloves
1 medium yellow onion, finely chopped
kosher salt
4 cloves of garlic, finely chopped
1 2in piece of fresh ginger, peeled and minced
1 medium serrano chile, sliced into half moons
2 large ripe tomatoes, diced
2 TSP ground coriander
1/2 TSP paprika
1/2 TSP ground turmeric
1 TSP ground cumin
1 1/2 pounds boneless skinless chicken thighs
1/3 cup plain yogurt
1/2 cup water
1 TBSP lime juice (or juice from 1/2 a lime)
1/4 cup minced cilantro



Start with a big skillet (non-stick if you've got it) and heat the oil over medium-high heat.  Once the oil is hot and shimmery, add the cinnamon sticks, cardamom pods, bay leaves and cloves.  Let those heat for a few seconds until fragrant, they will add a nice flavor to the oil base.
It is time for the onion.  Add to the pan and then add a pinch of salt.  In 8-10 minutes your onion should be a beautiful golden brown color.  Saute longer if need be to get the onion to be a nice brown color.


Next into the pan goes the serrano, garlic, and ginger.  Stir together and heat for a minute or two before adding the next group of ingredients.
Now we add the tomatoes, coriander, paprika, turmeric, and cumin.  You will allow all these ingredients to simmer together for 10 minutes, until the sauce thickens and the tomatoes have lost their structure.


After 10 minutes have passed, remove the cinnamon sticks and bay leaves from the pan.  You are going to carefully transfer the sauce to the blender to puree.  (but keep the bender handy) Again, be careful not to overfill your blender, or the steam will cause the hot liquid to explode out of the top.  No one likes a burned hand!


Take the pureed sauce and pour back into the pan and bring up to a boil.  Add in the chicken pieces and stir to coat.  Cook for 5-7 minutes until the chicken is cooked through.


Next add the yogurt in slowly, a few drops at a time so it doesn't curdle.  Put the water into the blender and swirl to get the remnants of the tomato puree and pour into the pot.  Add 1 TSP of kosher salt.  Cover, bring to a boil then reduce heat and simmer for 25 minutes.  Remove the lid and simmer 5 more minutes to let the sauce thicken.  Lastly, turn off the heat, squeeze in the lime juice and top with the cilantro.


Now that is one nice looking curry.

Mum's Everyday Dal

I wish I could just type out the exact phrases out of this cookbook to describe this dish.  Just go buy it, it is worth every penny and them some.  Aarti has a way with words, and a way with lentils that beckons a simple time.  This dish is pure comfort that reflects that very message.
I really enjoyed this version of lentils named Dal.  I confess that it is a rare occasion that I eat a lentil or bean unless it is refried out of a can, or mixed into a meg-sized Chipotle burrito.  I am happy to add this to my repertoire, because lentils are really good for us.  I cannot get over the gorgeous color of these either, you know I'll be asking for seconds!

You will need:
1 cup red lentils (picked through for stones)
2 cups water
1 yellow onion diced
1/2 in piece of peeled and minced fresh ginger
2 medium tomatoes, diced
1 serrano pepper, halved (optional)
Kosher Salt

These humble lentils will need a good rinse and soak before we begin.  In a strainer or colander, rinse the lentils and soak them in water for 30 minutes.  Drain the beans when 30 minutes is up.
Next you start with a medium saucepan.  To the pan, add the water, onion, ginger, tomato, serrano, and lentils.  Using medium-high heat, bring the mix to a boil.
IT IS IMPERATIVE THAT YOU DO NOT ADD THE SALT YET.
The directions say to skim the scum off the surface.  As the lentils boil, they give off what I saw to be a foam liquid of sorts.  Just take a spoon on the surface and try to take some of this foam out.  I didn't get a whole lot out on mine, but I just stirred and it go incorporated back into the liquid and didn't effect anything.  Once boiling, cover and lower the heat to a simmer.  The lentils will simmer for around 35-40 minutes - they will be done when translucent in appearance and nearly falling apart.
When the cooking is done, whisk the lentils to release any starches, and now you may add in salt to taste.  The mixture should thicken, then just ladle into a bowl and enjoy.  The only thing that would make these any better would be a cold day so they could warm your from the inside out.  August in Houston is no joke, you guys.

Pealafels

Maybe you have heard of falafel?  I am a HUGE fan.  I can't get Aaron to get into it no matter what I try.  I love the flavor, I love the crispy texture, and by gosh I love anything stuffed in a pita with tzatziki sauce.  Whenever we are in a Middle Eastern or Greek restaurant, you can be sure that I will choose the falafel.

But, pealafel?  Color me confused.  I was a tad scared this creation would be overly sweet due to the peas, and I was just unsure about the mint.  Who eats so much mint except in jelly form with lamb? 

I, Natalie Hinkley, have been to the other side of this pealafel recipe, and let me tell you this: it is damn delicious.  The outside is crisp while the inside is warm and soft with the freshness of the mint yogurt sauce.  To.die.for.  These even won Aaron over, Mr. Ihatefalafelguy. I may never make a falafel again, it is pealafels for this household!  

You will need:

1/2 TSP fennel seeds

1/4 TSP coriander seeds

1 cup plain yogurt

1/2 cup of chopped fresh mint

3/4 cup whole fresh mint leaves

kosher salt

1 cup frozen peas, thawed and drained

1 cup frozen edamame, thawed and drained

1 large shallot, rough chopped

1 clove garlic

2 TBSP extra virgin olive oil

1/4 cup chickpea flour

Sunflower oil for frying

2 large pita breads, cut in half to make pockets

2 large vine-ripened tomatoes, diced

1 large english cucumber sliced into rounds

A spice grinder and food processor are helpful too!

We start with a dry pan over medium heat.  Toast the fennel and coriander seeds for about 2 minutes until fragrant and darkened.  Next transfer to a spice grinder and pulverize them into a powder.

Time out to make the yogurt sauce.  In a small bowl mix the yogurt, 1/2 cup of chopped mint leaves and a healthy pinch of kosher salt.  Cover and refrigerate.  This sauce will be the topping on your pita pocket at the end.

Now, it can't get much easier - toss the 3/4 cup whole mint leaves, shallot, garlic, peas, edamame, ground spices, olive oil and salt to taste into the food processor.  Puree until smooth as it will get, noting the edamame won't completely grind down so well.

Move the puree into a bowl and add the chickpea flour.  This flour, in my experience, isn't crucial - you can use regular ol' flour instead.  I also tried it with whole wheat flour and it was pretty swell.  

Heat your oil in a pan over medium heat.  You want the bottom to be covered about 1/4 of an inch.  Keep a plate nearby with paper towels to place the cooked pealafel and absorb the excess oil.

With wet hands, form you pealafel rounds into a golfball size, then flatten into a patty.  There should be enough 'dough' to make around 12.  Drop carefully into the hot oil.  They will need about 2 minutes per side to get nice and browned.  remove from oil and let rest on the paper towel lined plate.

Pro-tips:  I made these one time and they fell apart as soon as they hit the oil.  I concluded that there was too much flour or oil in the mix.  When i followed the instructions more precisely they held better.  I also was having trouble getting the crispy outer crust.  It helped when I lightly dusted flour on the outside of the patty and made sure to not touch/flip them until the time was up.  Moving them around or over flipping the patties resulted in a mushy pealafel.  

Now that those easy peasy pealafels are fried and ready, we can assemble the pitas.  Cut your pita bread in half so you have two pockets fill with 2-3 pealafel patties, diced tomato, sliced cucumber and your minty yogurt sauce.  Enjoy!

Chicken Tikka Masala

Did you know that Chicken Tikka Masala is hardly even authentic Indian food?  As it turns out, this national dish of London was created by a chef who was preparing a meal for a British military guy who instructed that there was to be 'none of that spicy stuff'.  Here, here!  I am an avid avoider of spice and it is only recently that I have trained my delicate palate to handle something mildly spicy. 


Chicken Tikka Masala is actually spicy in the perfect harmony of the word.  Not spicy with heat per se, but spicy with a hundred flavor notes that tantalize your taste buds.  Add to it, the richness of the heavy cream. It is akin to taking your mouth to Disneyland.

This dish is a teensy bit involved, but a good meal is at the end of that tunnel, so you ought to try at least once.

You will need:
(for the chicken)
1 lb boneless skinless chicken thighs cut into 1 1/2 in chunks
1 cup plain yogurt
1 TBSP grated and peeled fresh ginger
3 cloves garlic, minced
1 TSP kosher salt
1/2 TSP pepper

(for the curry)
2 TSP olive oil
3 TBSP unsalted butter
6 cloves garlic
1 2-inch piece of fresh ginger, peeled and minced
2 serrano chiles, seeded and minced (one if you prefer less heat)
2 TBSP tomato paste
1 TSP garam masala
2 TSP paprika
8 ripe roma tomatoes
2 cups water
1 1/2 TSP kosher salt
1/2 cup heavy cream
chopped cilantro

To prepare the chicken you will first trim the fat and stab all over with a fork.  This was a lot easier to do prior to the cutting into chucks, for your information.  In a bowl, combine the yogurt, ginger, garlic, salt, and pepper.  Once this yogurt marinade is combined, add the chunks of chicken.  This chicken should marinate for a minimum of 30 minutes, but up to overnight covered in the fridge.  When I have made this dish, I will do the chicken prep the night before and I end up with the most tender chicken ever.  I have no anecdote for the 30 minute version, my apologies.

On to the curry portion.  Heat the oil and butter in a large skillet over medium heat.  Once the butter has melted, add your garlic, ginger and serrano.  Sauté for 1-2 minutes, enough for the components to soften.  A note on the serrano:  I made this dish a few times with different amounts of serrano.  1 with no seeds had a mere hint of heat.  1 with the seeds was perfect for my tastes.  2 with no seeds had my brow sweating a bit, but wasn't unreasonable - probably the hottest I would go without a glass of milk handy. #wimp

After your garlic, ginger and preferred amount of serrano have cooked for a minute or two, add the tomato paste.  You want the paste to darken a bit over the heat and turn a rich maroon color, around 3 minutes.  Next add the garam masala and paprika, and sauté for one more minute.

Are you ready for all those tomatoes? That was way too much chopping for me, I just quartered the tomatoes and into the food processor they went.  Add the chopped tomatoes and water to the skillet.

Cover and bring your skillet contents to a boil, then reduce heat to simmer.  Let this mixture simmer for 20 minutes.  While you are waiting, lets cook the chicken!

This chicken is going to go into the broiler.  You want your pan to be first wrapped in foil, then spread  your chicken chunks around evenly.  Be sure to shake off the excess yogurt mixture because the heat is going to melt that stuff right off.  Your oven rack should ideally be around 4-5 inches from the heat.  Broil the chicken for 7 minutes, then with tongs or a spatula, flip the pieces to heat the opposite side for another 7 minutes.  You want to get those nice little crispy edges as seen below.

Don't worry about cooking the chicken all the way through at this point.  It is going to simmer in the sauce here in a minute and will cook all the way through at that stage.

*Broil tip - when I made this each time, no matter the effort into shaking off as much yogurt marinade as possible, there would be liquid pooled on my baking sheet when I went to turn my chicken pieces during the second half of the broiling time.  My solution was to very carefully tip the pan so the liquid would gather in the corner of my baking sheet and sopped it up with a few wadded paper towels.  I don't know that the liquid would hurt anything if you left it, but I wanted the chicken to stay dry so it would brown nicely instead of a steam effect.

The next step is a bit tricky - we are back to dealing with the curry now.  You are going to transfer this sauce to the blender or food processor to make smooth.  BE CAREFUL.  The sauce is hot, and you don't want to overfill your blender.  When you put hot steamy liquids combined with a spinning blade, the pressure builds up and it will either pop the lid off or send the hot liquid bursting through the lid and on to your hands.  If you have an immersion blender, use that and enjoy the fact that your life is a little easier than the rest of us.  (I might be bitter that I lost the motor half to the one I own)

Once your sauce is all blended put it back in the skillet add the salt and bring to a boil over medium heat.  Add in your chunks of chicken and cover.  Simmer all together for 10 minutes.  Take off the heat, add in you heavy cream and stir to combine.  You should have a beautiful orange sauce that looks like an India sunset.  Garnish with cilantro and serve over some perfect basmati rice.

This is one of Aaron's all time favorites, so I am hoping to learn this recipe so well that I wont need to refer to the cookbook every time I make it and just know it by memory.  We may be a ways off from that even though I have made this three times in two weeks.  It is seriously that good.  If you have never tried Indian food, or think it isn't your thing - try it.  I think this will be the dish to convert you.

Perfect Basmati Rice

This recipe is 100% about the process, and not the ingredients.  Obviously.  It is only rice, water and salt.  Like many things in the kitchen, I can find 10 different ways to do one set of instructions incorrectly.  I'm really special like that.


In real time, I am about 10 recipes into the Aarti Paarti cookbook and I make this rice to go with every dish.  I really feel like I am a pro.  It is an unfamiliar feeling, being confident in the kitchen, but I can get used to this.
I have used several different cooking vessels while making all this rice and my favorite has to be the nonstick saucepan such as this: Simply Calphalon Nonstick 1-Quart Sauce Pan
It is just the right size for the recipe and the rice comes off the bottom without sticking.  I found when I used the dutch oven pot to make this recipe, the surface area of the bottom was just too large.  Much of the rice stuck to the bottom so there was less for eating. The water, while the same measurements in all the pots and pans, seemed lower to the bottom, so the water evaporated a lot faster than in the saucepan.  The result was rice that was undercooked and dry. This is all a moot point if you have a rice cooker, those make perfect rice without breaking a sweat!  I have a teeny city kitchen though, so I need to be prudent with my appliance purchases (but I'm not.) Without further ado, here is how you make Aarti's Perfect Basmati Rice:


You will need:
1 cup basmati rice
1 3/4 cups water
1 TSP kosher salt


Follow this process to the letter, and it should come out as soft pump little grains of tastiness.


In a separate bowl add your rice and cover with water.  With clean hands, run your fingers gently through the grains to help them release their starches.  The water will turn cloudy.  Drain the cloudy water off the rice and repeat until the water remains mostly clear when you are delicately jostling the rice. 
Once you have all the starch rinsed out of your grains, cover the rice with water and let sit for 30 minutes.  This time lets the grains soften and gives a head start on the water absorption.


When you are at about 25 minutes into the soaking process, put the 1 3/4 cup of water, and 1 TSP kosher salt on the stove to boil.


::Ding:: the 30 minute timer has gone off, your rice is done soaking.  Drain off the water from the rice.  I usually pour the whole bowl of rice and water into a metal sieve so it catches all the grains. 


By this time the salt water should be at a boil, you can now add your rice.  Stir for the rice to all be covered by the water.  Once the rice is in and the water has come back up to a boil, cover and simmer on low heat for 15 minutes.


After 15 minutes your rice should be perfectly done, and you will just need to maybe fluff with a fork before serving.

Kheema

When I happened upon this recipe, my mind instantly filled with salt water taffy, the gulf air, and amazing seafood.  This dish is none of those things actually.  The only Kheema I'd ever known is just a homophone (Kemah, the boardwalk town outside of Houston). I assure you, this Kheema is just as good. :)

This delectable spiced dish from South Asia is pure warmth.  It can be served over rice, used as a filling for samosas or naan.  It is very versatile while capturing the intense spice profiles of India so nicely.  The Hinkley household enjoyed this dish with as stack of home made chapatis, much like Aarti did as a child.  Highly recommended!

This version from Aarti's cookbook is made with beef, since it is more readily available to us in the US.  Traditionally this is a lamb or mutton curry, as in the Hindu culture, beef is not eaten.  I made the version to stay true to the cookbook, but look forward to trying the lamb version as well.

For this Kheema recipe, you will need:
3 TBSP sunflower oil
1 medium yellow onion, diced finely
4 cloves of garlic, minced
1 1-inch piece of ginger, peeled and minced
2 TSP ground coriander
1 TSP paprika
1/2 TSP garam masala
1/2 TSP ground cumin
1/4 to 1/2 TSP cayenne (depending on how much heat you like)
1 pound ground beef
2 medium ripe tomatoes, chopped (or 1 drained can of diced fire roasted tomatoes)
1/4 cup water
1/2 cup frozen peas
2 TSP malt vinegar or apple cider vinegar
1/4 cup chopped cilantro

Start with a skillet.  Add oil and heat until oil shimmers (med-high heat).

First you will add the onion, and stir until they soften and turn golden brown.  The book recommends around 5 minutes, but mine took closer to 10, so use your best judgement.

Next you are going to add the spices: coriander, paprika, garam masala, and cumin.  You will stir these in and keep stirring so they won't burn.  If they stay still to long, they *will* burn and your whole dish will taste burnt. (not that this happened to me..) Warm the spices whilst stirring for about 30 seconds.

Now we add the beef.  Like any ground beef dish, break up the chunks with a spoon, and completely brown.

Once the beef is browned entirely, add the tomatoes and water.  Here is when you can also season with salt and pepper.  Partially cover and simmer for ten minutes.

Next step, stir in the frozen peas and let those simmer in the mixture for another 5 minutes

Now you are ready for the final step.  Add the vinegar and stir all together.  Top with cilantro and serve.

Aarti Paarti!

This is going to sound very contrived, because it is.  But I want to cook my way through a cook book.  I know Julie and Julia did it, and probably several others I don't even know about.  The idea isn't original.  I will tell you one thing though, the idea is smart.

My cooking repertoire is not vast.  I can count on one hand, the items that I make consistently well.
1. Tuna Casserole
2. Bahn Mi Sandwiches
3. Eggs
4. Oven Fried Chicken

The oven fried chicken is really grasping too, because I am usually unhappy with how the crust turns out.

So in 33 years, this is not a great body of work.  I rely very heavily on the prepackaged 'helper' style meals and lots of frozen pizza.  Let us not forget breakfast for dinner.  It is my love language, and I would go against an Iron Chef with confidence if the secret ingredient were breakfast food.

Long story short, for the start of this journey while I am energetic and optimistic, I want to go exotic. But healthy too because Aaron and I both could stand to lose a few pounds.  We are taking this train to India.  Or Los Angeles by way of Dubai.

I received the Aarti Paarti cookbook last year and shame on me, I haven't put it to much use.  Story of all my cookbooks, and I should be and am embarrassed.  I love love love her show, and think she is just so cool and fun.  I was thumbing through and there were a ton of dishes I wanted to try.  I thought, why not just take the opportunity to immerse yourself in Indian cuisine and really try to gain a semblance of competence in that arena.  So that is just want I am doing!

Aaron and I are big time fans of Indian food, so I am excited about this undertaking.  We even had our very first kiss in the parking lot of an Indian restaurant.  It is destiny.

#romance 

pic credit yelp.com

Stay tuned for delicious meals courtesy of Aarti Sequeria.  Just in case you are reading this - Aarti, if you want to become my best friend, please contact me, we can make this happen.

If you'd like to cook along with me, you can find Aarti's cook book at all the bookstores, or on Amazon below

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