Indian Feast

I've been posting sweet baked good after sweet baked good, so here's my first savory recipe(s)!

Spicy! These are just a few of the spices used in the amazing chana masala recipe from The Asian Vegan Kitchen. I've read a few reviews of the cookbook that didn't think it was worth it, because most of the recipes in the book are naturally vegan anyway. Honestly, that's ridiculous; tons of foods are naturally vegan, and this cookbook brings together some of the most delicious and traditional recipes from across Asia. It's one of my favorite, actually. 

Chana masala, chickpea curry, is one of my favorite Indian foods. Hema Parekh's version has a great spicing and it really benefits from a couple of days in the fridge, to develop the flavor. I also made the brown rice from her cookbook, I would really suggest it as the rice accompaniment of choice. 

I obviously can't post those two recipes, so buy the book! If you're a pan-Asian food lover, I don't think you'll be disappointed. I can post the third thing I made, rajma, red bean curry. The flavor of the red beans really shines through, which I loved. Be forewarned, my family can't deal with spice, so this isn't a very spicy curry. Change it up!

Red Bean Curry (Rajma)

Adapted from vegweb.com

Ingredients:

3 (15 oz.) cans kidney beans

1 teaspoon turmeric

1 teaspoon garam masala

1 tablespoon oil

1 cup onion, chopped

2 cloves garlic, minced

1/2-inch square ginger, pealed and chopped

3 tomatoes, chopped

fresh coriander

Directions:

Heat oil in a sauce pan on medium heat. Add onions and saute until lightly browned, about 5-7 minutes. 

Add garlic and ginger, and saute with onions until fragrant. Add the turmeric and garam masala, and continue sauteing the vegetables until they are coated with the spices and the mixture is fragrant. 

Turn the heat to low and add the tomatoes, followed by the beans. Mix well and simmer the curry, uncovered, mixing periodically, until most of the liquid has been dried up, leaving a thick curry.

For dessert: rice pudding, Indian style! It's a really unique version, with raisins, almonds and cardamom. I think a hint of cardamom really classes things up, but I would actually suggest one less pod than the recipe tells you to add. 

Indian Rice Pudding (Kheer)

 Adapted from vegweb.com

Ingredients:

1/4 cup jasmine or basmati rice

4 cups almond milk

3 cardamom pods, crushed

2 tablespoons almonds, slivered

3 tablespoons raisins

3 tablespoons sugar

1 tablespoon pistachio nuts or almonds, chopped (optional)

1 teaspoon cinnamon (optional)

Directions:

Rinse the rice well. Put the rice, almond milk and cardamom into a sauce pan. Cook on medium heat, uncovered, stirring frequently, until it comes to a boil. 

Once it comes to a rolling boil, turn the heat to low and simmer until most of the liquid has been absorbed (but not all of it, kheer is supposed to be more liquid-y than other rice puddings), and the rice easily falls apart. 

Add the raisins and slivered almonds, and simmer for 4 more minutes. Stir in the sugar until completely dissolved and remove the pan from the heat. 

To serve, put equal portions of the pudding into individual bowls. If using, sprinkle the tops with almonds or pistachios and cinnamon.