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Category Archives: Indian Food

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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Meal Variations and Other Things

01 Tuesday Mar 2016

Posted by Bob and Robin in Apricots, Baking, Biscuits and Gravy, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Chicken, Chutney, Comfort Food, Cooking Styles, Copper River Salmon, Crème fraîche, Cultural Differences, Curry, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Benedict, Eggs Poached, Ethnic Foods, Food of India, Ham, Hard To Find Recipes, Housemade Hollandaise Sauce, Housemade Sauces, Housemade Soup, Idaho Eggs, Idaho Pork, Idaho's Bounty, Indian Food, Mirepoix, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Salmon, Sausage, Seafood, Sofritto, Soup, Special Information, What's For Dinner?

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biscuits, country gravy, Hollandaise Sauce, recipes


26Feb2016_1_Sushi-Joy_Robin_Right-FacingSuch a great weekend again working in the kitchen. Warm enough outside to keep the kitchen door open. We can still find fresh, as such, asparagus but watch the prices. I saw prices vary here in Boise from $2.99 a pound for medium sized spears – which I bought – to $8.99 a pound for the skinny little spears, which I did not buy. It’s either $8.99 a pound for skinny little asparagus spears or my meds for this month. I chose my meds. (This is week #6 past open heart surgery for me. Go Team!) So with that introduction, here are some photos, and recipes, for our culinary endeavors for this past weekend. Enjoy!

Cream of Asparagus Soup

Cream of Asparagus Soup

Such a good and rather easy soup to make. Here is the Recipe. Enjoy! It is really a good soup.

Homemade, absolutely superb biscuits! And bake them in a waffle iron for different effects. Just don't cut them much thicker than about 1/2". They will rise!

Homemade, absolutely superb biscuits! And bake them in a waffle iron for different effects. Just don’t cut them much thicker than about 1/2″. They will rise!

Waffle Biscuits Here is the recipe for these

Waffle Biscuits

Here is the recipe for these Angel Biscuits. The original recipe came from Trisha Yearwood.

Salmon Benedict with Waffle Biscuits and Country Sausage Patty

Salmon Benedict on Waffle Biscuits and Country Sausage Patty

Salmon and Ham Benedict on Waffle Biscuit and Country Sausage Patty

Salmon and Ham Benedict on Waffle Biscuit and Country Sausage Patty

Cut those biscuits out. These are thicker - about 3/4" - than the waffle biscuits.

Cut those biscuits out. These are thicker – about 3/4″ – than the waffle biscuits.

Sausage Gravy and Biscuits Scrambled Eggs with Hollandaise Sauce

Sausage Gravy and Biscuits
Scrambled Eggs with Hollandaise Sauce

Oh yes! The easiest Hollandaise ever. 5 minutes to make and no double boiler. Here is the Recipe – It is also in the recipe file above. And do you need a basic white gravy recipe? Here is my variation – White Gravy. Just add crumbled sausage for Sausage Gravy or sauteed dried beef for Creamed Dried Beef. Or try it over steamed asparagus. There’s a hundred thousand uses for this gravy. Be inventive. And daring.

I don’t have any photos for these recipes, but the plates were delicious. We made a chicken and then prepared a Chicken Curry Salad with some of the left-overs. (The rest are used in chicken stock!) But for the dressing we used this recipe, and it is superb! Chicken Curry Salad Dressing The curry dressing calls for a chutney. We don’t have any in the house. Don’t fret! Here is our own recipe for the Apricot and Cranberry Chutney.

Chutneys, by nature are, “Chutney (Hindi/ Nepali – “चटनी” also transliterated chatney or chatni, Sindhi: چٽڻي‎) is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip…Major Grey’s Chutney is a type of sweet and spicy chutney popular in the United Kingdom and the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably lived in Colonial India. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey’s Chutney, in India, the UK and the US…The word “chutney” is derived from the Hindi word chatṭnī, meaning to lick. It is written differently in North and South Indian languages (Nepali: चटनी, Gujarati: ચટણી, Bengali: চাটনি, Marathi: चटणी, Punjabi: ਚਟਣੀ, Tamil: சட்டினி chaṭṭiṉi, காரத் துவையல் karathuvaiyal, Kannada: ಚಟ್ನಿ, Hindi: चटनी, Urdu: چٹنی‎, Sindhi: چٽڻي‎, Malayalam: ചട്ടിണി, chattin̩i, ചമ്മന്തി, Telugu: పచ్చడి). Pacchadi, as written in Telugu script, refers specifically to pickled fruits, whilst chutney refers to minced foods, usually made out of coconuts.
In India, “chutney” refers to fresh and pickled preparations indiscriminately. Several Indian languages use the word for fresh preparations only. A different word achār (Hindi: अचार) applies to pickles that often contain oil and are rarely sweet.” [Wikipedia]

Our chutney, is but one of many variations of chutney. Ours is not cooked. Think of chutney as jerk sauce or sofrito, “…Italian soffritto, the Spanish sofrito, from Portuguese-speaking nations refogado (braised onions, garlic and tomato), the German Suppengrün (leeks, carrots and celeriac), the Polish włoszczyzna (leeks, carrots, celery root and parsley root), the U.S. Cajun and Creole holy trinity (onions, celery and bell peppers), and the French duxelles (onions, shallots, and mushrooms, sauteed in butter). Or Cajun Trinity – they can all vary from kitchen to kitchen. Fun stuff!

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Great Breakfast and Lunch

26 Tuesday Aug 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Classic Herb Blends, Classic Sauces, Cooking Styles, East Indian Food, Ethnic Foods, Housemade Hollandaise Sauce, Indian Food, Local Farmers Markets, Local Harvests, Local Markets, Lox, Mushrooms, Photos By: Bob Young, Recipe by: Robin and Bob Young, Salmon, Seafood, Soup, Spices of India, Spinach, Vegetables, Vegetarian Foods, What's For Dinner?

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Cream of Mushroom Soup, fenugreek, India foods, portabella mushroom, turmeric


Robin-And-Bob-By-Olin-Mills-Boise

 

Here are two meals that we have had this week. Very vegetable based, but not entirely vegetarian. I think both were superb and well worth repeating. What do you think?

Non-Traditional Eggs Benedict Grilled Prtabella Mushroom Spinach 2 Meadowlark Farms Poached Eggs Housemade Hollandaise Sauce

Non-Traditional Eggs Benedict
Grilled Portabella Mushroom
Steamed Spinach
Robin’s Housemade Lox
Two Meadowlark Farms Poached Eggs
Housemade Hollandaise Sauce

The portabella mushroom takes the place of the traditional toasted English muffin and we also added steamed spinach, to give the dish that Florentine look. This was really delicious. Then we had this wonderful soup.

Cream of Mushroom Soup with Fenugreek and Turmeric Acme Bake Shop Toasted Sourdough

Cream of Mushroom Soup
with
Fenugreek and Turmeric
 
Acme Bake Shop Toasted Sourdough

For a thickener we used steamed cauliflower florets that were emulsified in chicken or vegetable bouillon. The fenugreek gave the soup and very East Indian aroma and flavor and the turmeric gave it a wonderful soft, spiciness. The recipe for the soup is in the recipe file above or you can view it here: Cream of Mushroom Soup with Fenugreek and Turmeric. Enjoy!

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Dinner at Bombay Grill

20 Wednesday Aug 2014

Posted by Bob and Robin in Boise Adventures, Bombay Grill, Chicken, Classic Sauces, Comfort Food, Curry, Dinner and a Movie, Dinner With Robin, Indian Cooking, Indian Food, Lamb, Main Dish, Photos By: Bob Young, Restaurants To Try, Rice, Special Dinners, Spices of India, Vegetarian Foods, What's For Dinner?

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Bombay Grill, indian food


19Aug2014_1_Dinner-And-Movie-Night_Bombay-Grill_SignAnd a super dinner it was! This is still my first pick for Indian food here in Boise. Easily rates 5-Stars out of 5. I spent a year in India, when I was 15, and I remember the smells of the fragrant spices. The Bombay Grill takes me back in time and brings back the enjoyable aromas and flavors of the spices and food. They do offer a full vegetarian menu, although we had chicken.
Then we went to see The Hundred-Foot Journey, a movie I highly recommend, especially if you like cooking. Basically, it tells a story of the clash between two cuisines, French and Indian. An Indian family buys a rundown restaurant across the street from a high end French restaurant. They remodel the building and open up their own restaurant. The movie mostly takes place in France. Here are some photos from the Bombay Grill, 928 W Main St, Boise, ID 83702, (208) 345-7888. I just wish their website was up and running. Enjoy!

We arrived at Bombay Grill about 10 minutes before they opened. We were some of the first to be seated. Here you can see the interior of the restaurant.

We arrived at Bombay Grill about 10 minutes before they opened. We were some of the first to be seated. Here you can see the interior of the restaurant.

Good appetizers.

Good appetizers.

A nice light Lager from India.

A nice light Lager from India.

Robin had a medley of entrees. It gave here an idea of the range of the cooking style and the ingredients used.

Robin had a sampling of entrees. It gave her an idea of the range of the cooking style and the ingredients used.

I always like the curry. Here is a chicken curry entree. Just spicy enough without being overpowering. Thanks to the Chef, Mr Singh, for coming to our table and talking to us. Your food is superb!

I always like the curry. Here is a chicken curry entree. Just spicy enough without being overpowering. Thanks to the Chef, Mr Singh, for coming to our table and talking to us. Your food is superb!

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Boise Foodies Party On!

23 Monday Dec 2013

Posted by Bob and Robin in Appetizers, Boise Foodie Meet-Up, Comfort Food, Curry, Dinner With Friends, Finger Foods, Friends, Idaho Wine, Idaho's Bounty, Indian Food, Main Dish, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe By: Robin Young, Salads, Side Dishes, Special Events, Tapas, Turkey, What's For Dinner?, Wine and Food

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Boise Foodie Meet-Up Group, curry, Heirloom Seed Suppliers, Idaho wine, indian food, Thai Food


20Dec2013_1b_Boise-Foodie-Meetup-Party_Tina-Tree-RobinAnd a great party it was! Great to see so many people there and to talk to them. Thanks Kat for opening your home to all of us. And the decorations, as in this tree where Robin and Tina are chatting, were marvelous. And the food that everyone shared was fabulous. And if you are in search of Heirloom seeds, here is a list of Heirloom Seed Suppliers. Enjoy the following photos and Left-Click any of them to see enlarged. And while you are at it, please rate this article above and Follow us on this blog – there is a place to do so in the sidebar. Cheers!

Kat, Rick and Tina are chatting on the couch.

Kat, Rick and Tina are chatting on the couch.

Cathy

Cathy

Lance, The Elevated On, and Bernadette

Lance, The Elevated One, and Bernadette

Krista and "Louie's Pizza Maker"

Krista and “Louie’s Pizza Maker”

Kitchen workers

Kitchen workers

I don't know what to say here.

I don’t know what to say here.

Layered Russian Salad that Robin brought. I will have the recipe posted in the Recipe File above later today.

Seven-Layer Russian Salad that Robin brought. I will have the recipe posted in the Boise Foodie Blog Recipe page, listed at the very top of this page, later today. (Seven-Layer Russian Salad Recipe – PDF format)

Turkey Meatballs. Here is the recipe:

Turkey Meatballs. Here is the recipe: Cranberry Turkey Meatballs (This is a PDF file)

Curry, Thai food, different types of rice, chicken, pasta and much, much more. No one went away hungry!! There are some awesome cooks in this group. I like this type of Meet-Up just as well as visiting our local restaurants. As my Supervisor at the duPont Company would say many years ago, "Atta boy!!"

Curry, Thai food, different types of rice, chicken, pasta, chocolate bacon, egg salad bruchetta and much, much more. No one went away hungry!! There are some awesome cooks in this group. I like this type of Meet-Up just as well as visiting our local restaurants. As my Supervisor at the duPont Company would say many years ago, “Atta boy!!” A job well done.

43.624890 -116.214093

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Boise Foodie Meet-Up Group Meets

16 Monday Dec 2013

Posted by Bob and Robin in Boise Adventures, Brunch, Chicken, Ethnic Foods, Friends, Indian Food, Main Dish, Nepalese Food, Party Time, Photos By: Bob Young, Restaurant Reviews, Restaurants, Special Events, Tibetan Food, Vegetables, Whats For Lunch?

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Boise Foodie Meet-Up Group, curry, India, indian food, Mount Everest Momo Cafe, nepalese food, tibetan food


16Dec2013_1_Boise-Foodie-Meetup_Mt-Everest-Momo-Cafe_SignSix of the Boise Foodie Meet-Up Group met at the Mount Everest Momo Cafe today for lunch. They specialize in Indian-Nepalese-Tibetan foods. And I was pleasantly surprised. This was really an interesting lunch. I spent a year in India, so when I enter a restaurant specializing in Indian, or even Nepalese, food, I want the spices of India to be present. As we walked into the restaurant, I did get that “smell of the Indian spice”. I know then that the entrees are not canned – they are made on location. It was nice that the owner, Rajesh Shrestha, took the time to talk about the cuisine and the dishes that they serve.
The hot link above will take you to their website and a complete menu with descriptions of the entrees and prices. The serving sizes were completely satisfying – Just the right size. Out of 5-Stars, I rate the Mount Everest Momo Cafe 4-Stars. Pictured below, are some of the dishes we had. Left-Click any of these photos to see enlarged. Enjoy! We did.

The menu cover.

The menu cover.

Curry Soup

Curry Soup

Chicken Momo Mint Sauce Curry Sauce

Chicken Momo
Mint Sauce
Curry Sauce

Basmati Rice Naan (Bread) Spinach and Cheese Vegetables Chicken Curry Potato and Cauliflower

Basmati Rice
Naan (Bread)
Spinach and Cheese (Sag Panir)
Chicken Curry
Potato and Cauliflower (Alu Kaoli)

I thoroughly enjoyed this dish. The spices were perfect and everything was done to perfection. I do like the Naan. Light. Fluffy. Yet somewhat chewy. Here is a direct link to the Mount Everest Momo Cafe Dinner Menu with more definitive descriptions of the entrees. They also have a menu for their Lunch Specials ($6.95 per plate Monday – Saturday, 11 – 2:30) and it is printed below. However, it is not on their website.

Lunch Specials Menu

Lunch Specials Menu

43.624890 -116.214093

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Acme Baked Shop, Boise

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Brown’s Buffalo Ranch

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Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

Falls Brand Pork roducts

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Kelley’s Canyon Orchard

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Standard Restaurant Supply

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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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Blog:
Boise Foodie Guild
Topics:
Food, Recipes, Cooking
 
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