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Category Archives: Food 0f India

Surprise Meals

04 Friday Mar 2022

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Baguette, Bombay Grill, Buy Local, Carrots, Classics, Eggs, Eggs Omelets, Food 0f India, Food Photos, Fruits, Green Peas, Idaho Eggs, Idaho Lamb, Idaho Potatoes, Lamb, Mango, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Shepards Pie, What's For Dinner?

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candied pecans, lamb, Mango, mango lassi, pecans, recipes, shepards pie, shrimp, shrimp omelet


I think this week we really hit the Jackpot with some meals that we made. These are a real surprise and delicious. We liked them all! But then too, Shepard’s Pie is a favorite of every ones. I don’t particularly like yogurt, but the Mango Lassi that I had at a local Indian restaurant, the Bombay Grill in Boise, was absolutely delicious. And the Shrimp Omelet for dinner was a treat. Look at these. Enjoy.

The Breakfast for Dinner was simply a Shrimp Omelet with Campfire Potatoes, Toasted CROW Bread from Acme Bakeshop here in Boise and some Mandarin Orange sections. A standard 2 egg omelet, some 16-20 count shrimp cut into fourths and sauteed in butter with garlic powder and Old Bay seasoning and Eric’s Campfire Potatoes. No particular recipe. Play Chopped of the Kitchen and make do with what you have. I use an 8″ porcelain skillet for mine and clean the pan between omelets. (We have been on 5 cruises and I always watched the Line Chef make omelets to see how it is done. They always used a fresh skillet between omelets!) 

Mango Lassi

I do not like yogurt. But now, I can’t really say that anymore. This was delicious and I was introduced to it at the Bombay Grill, an Indian restaurant, here in Boise. The recipe, Mango Lassi, is really easy and the ingredients are probably available at your local grocery store. You can use either fresh mango or you can use mango pulp. Just remember that mango pulp has sugar added, so taste the pulp before adding sugar in the blender. Chill the drink and enjoy! It’s delicious!.

Celery, Candied Pecan and Apple Spring Mix Salad with Apple Cider Vinaigrette

Now this salad is absolutely delicious. The celery is cut super thin on the bias and the apple is sliced thin also. Not a difficult recipe and including getting everything prepped, it it takes about 30 minutes to make. Love the Spring Mix greens. Different flavor levels and textures. The recipe, Celery, Pecan, Apple Salad. And the recipe calls for Candied Pecans, so make your own Candied Pecansf. Not hard to do. You will love this salad. We have pared it with a Classic Shepard’s Pie as pictured above.

Classic Shepard’s Pie

And this Classic Shepard’s Pie was fantastic! Here is the recipe Classic Shepard’s Pie Such a classic meal and one that we all like. Easy to do. Traditionally it was made with lamb, but some folks mix 50/50 lamb and beef. They also use 100% beef. But we prefer the traditional lamb way. The potatoes are not peeled and are cut into small chunks to cook. Makes them easier to mash when they are smaller pieces. Just make them creamy smooth so they spread on the top easily.

Enjoy these meals and sides. We did.

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Let’s Make Some Indian Curry Spice Blends

13 Thursday Sep 2018

Posted by Bob and Robin in Classic Spice Blends, Cooking Styles, Curry, Ethnic Foods, Food, Food 0f India, Food of India, Indian Food, Indian Foods, Indian Spices, Recipes, Recipes - India, What's For Dinner?

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Indian Foods


When I was 15 – many, many years ago – I had the awesome experience of living in India for a year. We were 120 miles SW of New Delhi in the state of Rajasthan and the town of Pilani. It was absolutely a wonderful year for me. I met Jawaharlal Nehru – First Prime Minister of India, Rajendra Prasad – Former and First President of India, Lady Mountbatten, Haile Selassie – Former Emperor of Ethiopia and several other heads of state. The people and the food was superb. I will never forget, and have not forgotten, the people and the food. When I walk into an Indian restaurant here in Boise, or overall in the USA, I want to smell the fenugreek and the spices. Then I know it is authentic. If in Boise, go into the Bombay Grill at 10th and Main and inhale the spice odors. There you will be introduced to true and authentic Indian cuisine. Or into the Punjab Market in Yuba City, CA. If you want some really good Indian recipes that use these spice blends or you want to learn how to make Naan, look at Demuths Blog Indian Recipes.

Indian spices

Here are two very basic, but very good, Indian spice recipes from the Southern India area. (The blends will differ from area to area.) [Demuths Blog] Most, if not all of these spices, can be found in an Indian or Asian market.

Homemade Curry Powder
An essential ingredient for numerous Indian recipes.
Ingredients:
1 T whole Coriander Seeds
1 T whole Cumin Seeds
1 t whole Black Peppercorns
1 t whole brown Mustard Seeds
2 t whole Fenugreek Seeds
3 hot dried Red Chillies, crumbled. Careful!
3/4 t ground Turmeric
Directions:
Dry fry all the spices except the turmeric until fragrant, but don’t let them brown as it will ruin the flavor.
Add the turmeric and quickly stir. Decant onto a plate and leave to cool.
Grind in a spice grinder/coffee grinder as finely as possible. Store in an airtight container.

Homemade Garam Masala Powder (Bese Bele)
This is an aromatic sweet blend of spices favored by the Brahmins of Bangalore. Used in numerous Indian recipes, including our masala dosas and masala vada (split pea dumplings in masala gravy).
Ingredients:
1 T Cardamom Seeds
1 t whole Cloves
1 t Black Peppercorns
1″ stick of Cinnamon
1/3 of a Nutmeg
a curl of mace
1 sm dried Chilli
6 Curry Leaves
1 T un-sweetened Coconut Flakes
Directions:
Dry fry all the spices until fragrant, take off the heat and add the coconut flakes. Grind in a spice grinder/coffee grinder as finely as possible.
Store in an airtight container.

Marsala Spices

Masala Spice Mix – Northern Indian Curry powder
Ingredients – Whole Spices:
2 T Coriander Seeds
1 T Cumin Seeds
1/2 Cinnamon Stick
1 t Fennel Seeds
1 t Mustard Seeds
1 t Fenugreek Seeds
1 t Kalongi/Nigela (A common ingredient in Middle Eastern cuisine, it is in the same family as caraway, dill or parsley. Cumin seeds are a good substitute because they have a peppery and nutty flavor that is similar to nigella seeds.)
10 Curry Leaves
1 Bay Leaf
Ingredients – Ground Spices:
1 t ground Turmeric
1 t ground Ginger
1 t Chilli Powder
pinch of salt
Directions:
Dry fry the whole spices, until fragrant, cool and grind. Add the ground spices and mix in. This will store in airtight container for a month, or you can make a paste.
To make a paste mix the spice blend with a little vinegar and water until it resembles a paste. Leave to stand for 10 minutes.
Heat some oil in a pan and add the paste. Gently stir fry for about 5 minutes until the paste start to make a bubbling noise.
Remove from heat and leave to cool. The oil should rise to the surface.
Store in sterilized jars. The layer of oil on top adds to the storing process. Keep in the fridge.

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