Archive for the ‘Indian’ Category

Cooking Club – Indian

25 Jun

I’m constantly surprised at the versatility of our intrepid gang of culinary adventurers. We’ve embraced the idea that spices aren’t a thing to be feared, but respected; we were able to put that theory to the test with Paul’s thematic choice of “Indian Food”. To clarify, for those wondering “Does that mean Native American?” or actual “Citizens of the country named India” I’ll use Jason’s simple and clear explanatory statement of, “dots, not feathers..”

John – Sweet Corn Subji With Paneer and Cashew Nuts
Jeanette – Indian Carrots, Peas and Potatoes
Greg – Sallee Style Curry
Jessica – Naan
Paul – Sali Boti
Desiree – Indian Wines and Mango Yogurt Beverage (Need name and recipe!)
Jason – Besan Ke Ladoo

The food was absolutely delicious, and although I don’t think Jason was happy with how his dessert turned out, I actually enjoyed the taste of his Besan Ke Ladoo. The curries, although being relatively tame on the heat schedule (or as I like to call it, “Minnesota Spicy”) were excellent, and Desiree definitely redeemed the reputation of yogurt drinks with her tasty concoction, possibly made more delicious by the variety of Indian wines she sprung on us. Unfortunately, I didn’t get to try out the “Bulls Blood”, but the whites were great. Jeanette’s dish was perfectly spiced, and I was pretty surprised with how much I liked my own dish. It’s definitely one I want to add to my “whip up at the drop of a hat” recipe bandoleers.

Special thanks to the Brazelton girls for entertaining Evan so thoroughly, not to mention us adults, as we were treated to a few amazing interpretations of their singing in Rock Band. Pure awesomesauce..



01 Jan

Brought to us by Jessica

* adapted from a few recipes posted on
* Plan on a minimum of 3 hours from beginning of recipe creation to eating the cooked bread

1 (.25 ounce) package active dry yeast
1 cup warm water
2 tbsp white sugar
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water, stir in 2 tbsp sugar. Let stand about 10 minutes, until frothy.
Stir in sugar, milk, egg, salt, and enough flour to make a soft dough (I used 4 cups of flour total vs. the 4.5 noted above). Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.  Also during this time combine butter and minced garlic in saucepan and heat over medium flame to melt butter.  Allow to sit for 10 minutes (to create garlic butter).
At grill side, roll one ball of dough out into a thin circle.
Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with garlic butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the Naan has been prepared.

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Posted in Bread, Indian


Sallee Style Curry

01 Jan

Brought to us by Greg

2 tsp vegetable oil
1 medium red onion, diced
4 cloves garlic, minced
1 inch or so piece of ginger, peeled and minced
2 small chilis, diced
1 canning jar full of tomatoes (canned at the Brazelton’s last summer)
2 chicken breasts
½ jar curry sauce (Palaki’s brand “Korma Curry”)
fresh cilantro to taste

1. Heat oil in small pot

2. Add and sauté onions until they start to turn clear

3. Add garlic, ginger, chilis, tomatoes, and chicken and simmer on low heat approximately 30 minutes

4. Stir in curry paste and continue to simmer on low heat additional 30 minutes

5. Add cilantro on top before serving