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

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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.