kenny and i spent many a lunch hour (when we worked together) at one of the lovely indian restaurants sprinkled throughout oakland. there were four within walking distance, so we had our pick. our favorite was the longest walk, but it's nice to walk back to the office after indulging in an indian buffet for lunch! we frequented the second-closest location the most only because we felt really bad for the owner, as we were usually only one of two parties for lunch.
indian food is our favorite. and we don't get it much anymore. i think the last time we ate it together was the day before adam was born. so we look for recipes that are easily made in our own kitchen.
one of my my favorite kenny stories is from his starving-artist days. he was a professional actor in pittsburgh and was eating 25-cent boxes of mac-and-cheese without adding the milk and butter (because they were too expensive) regularly. he thought that making his own indian food would give him the most bang for his buck, so he went into an indian grocer in oakland and asked the indian woman behind the counter for advice on what to make for dinner. she walked him over to the refrigerator section and showed him some frozen meal options. he said, "that's nice, but how can i make this stuff?" then she walked him over to the canned section and showed him the "ready-to-prepare" option of canned ingredients. he wasn't getting his point across, so he finally said, "what are you going to make tonight for dinner?" and then she gave him a cookbook and several real spices and ingredients and sent him on his way. since then, he (and now we) always have a huge collection of indian spices in our pantry. so recipes like these are easy since we need only buy the fresh ingredients.
so as promised (to a few of you who asked), here are two indian recipe faves at chez smith of western pennsylvania.
the first recipe i found while we looked through the "extras" on the
Bend it Like Beckham DVD a few years ago. it's a great clip of the director, Gurinder Chadha, along with her mother (and aunt, i think?) demonstrating their family's recipe for Aloo Gobi. I copied down the recipe while we watched it and it's a keeper!
Aloo Gobi1/4-1/2 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 large bunch of cfresh cilantro separated into stalks and leaves, roughly chopped
1 small can on green chiles
1 large head of cauliflower, cut evenly into eighths
3 large potatoes, peeled and cubed
1 can whole, peeled tomatoes, grated (or chopped)
fresh ginger, peeled and grated (to taste...i used about 1-2 tsp).
fresh garlic, to taste
1 T. cumin seeds
2 tsp. turmeric
pinch of salt
2 tsp. garam masala
Heat oil in saucepan. Add onion and 1 T. cumin seeds. Cook until onions are transluscent. Add cilantro stalks, 2 tsp. turmeric, 2 tsp. salt. Add chiles and tomatoes and stir. Add ginger, garlic and mix thoroughly. Add cauliflower and potatoes with 2-3 T. water. Coat fully with sauce. Cover and simmer 20 minutes (until potatoes are cooked). Add 2 tsp. garam masala and stir. Sprinkle cilantro leaves on top. Cover and turn off heat. Let sit for several minutes, covered, before serving (we serve this over basmati).
Lentil Dahl/Dal1 T. olive oil
1 cup chopped onion
1 T. minced peeled fresh ginger
1 tsp. cumin seeds
1 tsp. ground turmeric
1/2 tsp. crushed red pepper
4 garlic cloves, minced
2 cups chopped cauliflower florets
2 cups chopped tomato
2 1/2 cups water
1 cup dried lentils
2 T. fresh lime juice
1 T. minced fresh cilantro
3/4 tsp salt
Heat oil in a large saucepan over medium-high heat. Add onion and next 5 ingredients; saute 2 minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
Stir in lime juice, cilantro, and salt into lentil mixture.
(Again, we serve this over basmati).