World Dinner Club Regional Guide: SOUTH INDIAN SAMPLER

SOUTH INDIAN SAMPLER

©2012

PACKAGE 001

SERVES: 4   |   PREP TIME: 20 MIN   |   COOK TIME: 40 MIN

MADRAS CURRY WITH RICE AND YOGURT RAITA    

This month, we are taking a trip to South India. In the US, South Indian food is eaten less frequently than the heavy curries and breads of the North. Rice is the staple, and the food is frequently quite spicy (although it doesn’t need to be).

Wait, Madras is a fabric, right? Nope. It’s a place! This curry gets its name from the Chettinad area near Madras, now known as Chennai. The flavors of South India are captured well in this zesty sauce, which is spicy, but not overwhelming.

Common accompaniments to Madras curry include rice and raita, a condiment made with yogurt and used as a sauce or dip.

For more about our products and this month’s featured region, check out our online content at HungryGlobetrotter.com

PRODUCT SHOWCASE:

MAYA KAIMAL MADRAS CURRY

This month, Hungry Globetrotter is featuring a simmer sauce by Maya Kaimal, a chef and cookbook author who has introduced delicious sauces in the US. Here she discusses the difference between North and South Indian food:

Maya learned to cook authentic Indian food from her physicist father. She left a career in publishing in New York to take her passion for food a step further, by cooking home-style Indian cuisine and packaging it for other busy food lovers. She launched Maya Kaimal Fine Indian Foods in 2003. Her madras curry is delicious simmered with chicken, meat, seafood, tofu or vegetables. Simply Spoon over rice and enjoy, or use it as a marinade.

RICE THAT’S NOT BORING: USING GARAM MASALA

We love Spicely; a leading company specializing in all natural and select 100% organic herbs and spices.  This certified organic garam masala is a great introduction to India’s most famous spice blend.  What is garam masala? It means “hot spice” and is a combination of cinnamon, coriander, fennel, cumin, black pepper, cardamom and cloves. Here we use it with mixed vegetables and brown rice.

Garam masala, when lightly dusted on meat and poultry, adds a touch of magic to grilled foods, too. You’ll soon find yourself using it in lots of things, including our rice recipe.

CHAI TIME

Ever wanted those great coffee shop chai flavors at home? But don’t want the sugary mess that comes in some mixes or in the high calorie coffee shop version? We’ve tried several chai mixes and found blue lotus to be just the right blend of spices to make an authentic cup of masala tea (CHAI). Blue Lotus Chai Company’s founder Barbara Cameron traveled throughout India enjoying tea and found a way to replicate this unique flavor back home in Oregon.

Try a cup after your meal. It’s an easy way to unwind and using skim milk makes it a healthier alternative to other desserts.

We’re including this package of chai, complete with a small measuring spoon, to help you enjoy the good masala tea at home.

DRESS UP YOUR YOGURT

Raita is a cooling yogurt dish served alongside a spicy, hot meal.  Often it is mixed with vegetables like cucumbers and tomatoes and whole spices such as coriander and cumin

WAIT, BUT I’M HUNGRY NOW!

We’ve added a fun snack in this package. It’s not precisely South Indian, but we know that you’ll dig it. Cobra Corn’s Mumbai Masala (Left) is spicy popcorn we’re sure you’ll enjoy snacking on while you prepare this meal and in the future… if there’s any left.  Mihir Shah created this brand based on the spicy popcorn his mother made at home and later sent to him in college.  (This made him a pretty popular guy in his dorm we figure).

WE LOVE FRESH FOOD TOO

Enjoy using the Hungry Globetrotter reusable shopping bag for the great fresh produce, meat and dairy you’ll be using.

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South Indian Sampler: GROCERY LIST AND PREP TIPS

GROCERY LIST AND PREP TIPS, (1 OF 4)

Madras Curry with Garam Masala Rice and Raita © 2012

GROCERY LIST

• 1.5 lbs. boneless chicken, meat or tofu

• 10 oz. bag of mixed vegetables (such as green beans, carrots, corn)

• 4 tbsp. canola, vegetable or olive oil

• 2 cups plain, fat free or Greek yogurt

• 1 Roma tomato (or other medium tomato) or 1/2 cucumber (English or Persian)

• 1 small onion

• 3 garlic cloves

• 1 cup basmati or other long grain rice

• 1 bunch (about 1.5 cups) cilantro to garnish (optional)

MEAL PREP STRATEGY AND TIPS

1. Chop the vegetables and cilantro (if using cucumber, seed first)

2. Mince garlic; dice onion

3. Chop up chicken, meat or tofu into bite size cubes

4. Start vegetable and rice pot

5. Brown and simmer the chicken

6. Prepare the raita and set aside

• Estimated prep and cook time: 50-60 minutes

• Meal can be divided in half to serve 2 instead of 4

• Tbsp. = tablespoon

• Tsp. = teaspoon

South Indian Sampler: GARAM MASALA RICE & VEGETABLES

GARAM MASALA RICE & VEGETABLES (2 OF 4), SERVES 4 © 2012

GROCERY LIST

• 2 tablespoons canola oil

• 1small onion, diced

• 3 cloves garlic, minced

• 1 tsp. Spicely brand garam Masala

• ½ tsp. cayenne pepper (optional)

• 10 oz. bag of frozen vegetables or equivalent quantity of chopped fresh vegetables

• 1 cup of brown or white Basmati or other long grain rice

• 2 cups water

• 1 tsp. salt

• 1 tsp. Pepper

• About a cup of chopped cilantro to garnish (optional)

DIRECTIONS

1. Heat the oil in a large sauté pan or deep pot over medium heat. Add onions and garlic and cook until soft, about 10 minutes.

2. Add garam masala and cayenne, if using (stand back. It may smoke up).

3. Add the vegetables; stirring to thaw and scraping up any brown bits on the bottom of the pot.

4. Add the rice, water, salt, and pepper. Bring to a boil and then reduce heat to low, simmering until water is absorbed (20 min for white and 40-50 for brown).

5. Turn off the heat and cover for 10 minutes.

6. Garnish with chopped cilantro, if using.

South Indian Sampler: MADRAS CURRY

MADRAS CURRY (3 OF 4), SERVES 4 © 2012

INGREDIENTS

• 2 tbsp canola or vegetable oil

• 1.5 lbs. boneless Chicken pieces (or other meat or tofu), chopped into bite-sized chunks

• 1 tsp. salt

• 1 generous pinch of black pepper

• 1 jar Maya Kaimal’s Madras Curry simmer sauce

• 1/3 Cup chopped cilantro (optional)

DIRECTIONS

1. Heat the oil in a wide pot over medium heat.

2. Add the chicken/meat/tofu, salt, and pepper. Brown the chicken on all sides.

4. Pour in the jar of simmer sauce. Reduce heat and simmer for 15 minutes, stirring occasionally.

6. If the sauce thickens too quickly add a tbsp. of water to adjust consistency (should coat the back of a spoon). Repeat if necessary.

7. Garnish with chopped cilantro if using.

South Indian Sampler: YOGURT RAITA

YOGURT RAITA (4 OF 4), SERVES 4 © 2012

INGREDIENTS

• 2 cups plain, fat free yogurt

• 1 Roma or other medium size tomato or 1/2 a seeded cucumber, chopped

• 1 pinch of salt

• 1 small pinch of Spicely garam masala

• 2 pinches of chopped cilantro (optional)

DIRECTIONS

1. Gently stir together the tomato or cucumber and the yogurt. (If using Greek yogurt add a tbsp. Of water.)

2. Add the salt and garam masala.

3. Stir and top with cilantro.

Variation: if using cucumber, try mint instead of cilantro