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June 10, 2010

My Kitchen, My World: India

Beef and chickpea curry.JPG

Okay, it's been a couple of months since I've participated in this challenge. I keep on making the foods--from Mexico (enchiladas) and even Russia (Russian spiced meatballs)--but I just didn't get on the ball as far as blogging about it goes.

So, I got an early start this month. I sort of made this up as I went when I found some frozen beef that I had forgotten about.

I paired it with an Indian veggie pack. Let me just give a shout out to those packs. If you've ever been to an Indian market, you've seen them lining the walls. I don't know why it took me so long to try them, or even who introduced me to them, but they're a staple in our house now. I did have a bit of ego dip when I realized that a $.99 package of curry from a store shelf was better than any Indian curry that I had ever made, but in time, I reconciled myself.

Indian veggie packs.JPG

We actually have a shelf devoted to them. When I've been away with piano lessons, Tim pulls a pack out and makes himself lunch and dinner from a couple of them and some rice.

So, I paired the beef curry with a veggie pack (Navratam Korma), rice, and some pickles. I tend to make my curries on the mild side and let people spice it up with the pickles (which can range the whole gamut from savory to sweet to sour to fiery, depending on the kind and brand).

And to continue the theme of the evening, we drank Indian monsoon coffee (soooo nice. And really inexpensive at the Dekalb Farmer's Market), and watched an episode of Bizarre Foods taking place in India.

veggies and condiments.JPG

Beef and chickpea curry
Vegetable oil
1 tbsp. mild curry powder
1 tsp. fennel seeds
1 tsp. cumin seeds
3-4 cardamom pods
1 tsp. cinnamon (or a cinnamon stick)
2 tsp. garam masala
2 tsp. turmeric
1/4 tsp. (or to taste) cayenne or chipotle pepper

1 lb. beef cubes [you can use stew meat or make your own]
1 large onion
6 large garlic cloves, minced
6 red potatoes, cubed
3 carrots, sliced
1/3 cup golden raisins
2 cups beef broth (or water)
1 14-oz. can coconut milk
2 cups. cooked chickpeas
Juice of 1/2 lemon
Salt and pepper to taste

1) Heat the oil (enough to coat the bottom of the pan) on medium-high. Drop in the seed spices (fennel, cumin, cardamom). When they pop, add the powdered spices. Stir until toasty, but not burnt (turn the heat down a little if you need to.
2) Brown the meat in the mixture. Add the onions and garlic, and stir until onions are tender.
3) Add the beef broth. Simmer on medium-low heatwith lid on for 30-45 minutes, until meat is starting to become tender. Add the potatoes, carrots, golden raisins, and coconut milk. Cook for another 30 minutes until vegetables are tender.
4) Add the chickpeas, cook until warmed through. Turn the heat off, and add the lemon juice. Serve with rice or naan, and condiments.

My Kitchen, My World , cooking stuff | By Tim and Jo | 8:15 PM


Looks delicious. I will have to look for those veggie packs.

Here in Podunk, LA. I am lucky to find any ethnic foods at all.

Love making yellow curry. Luckily have friends who make own spice and share.

Posted by: Margaret at June 26, 2010 10:21 AM

Fun to see what everyone does with this cuisine this month. I had a great time learning all new things as I haven't really experienced this cuisine before. It was a big hit around here. I am going to keep trying new things. I love the thought of a big bowl of your dish...looks like a great lunch or dinner!

Posted by: Kayte at June 30, 2010 11:00 AM

It' s fun that you had an Indian-themed evening, and your dinner looks delicious. I've tried something from World Market which I think is like the veggie packs you're talking about, and it was really good.

Posted by: Jill at July 2, 2010 7:52 AM

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