Easily the BEST recipe we have ever used for Naan. OH yum.

Whole Wheat Naan

source: cheeky kitchen

Ingredients:

• 1 (.25 ounce) package active dry yeast
• 1 1/2 cups very warm water
• 2 tablespoons maple syrup
• 2 teaspoons salt
• 2-3 cups whole wheat pastry flour + and additional cup or so for kneading
  nonstick olive oil cooking spray

Directions:

1. In a large bowl, combine the water and yeast. Whisk in the maple syrup. Allow mixture to sit for 3-5 minutes. Then, whisk in the salt, and stir in just enough flour with a wooden spoon to form a dough that follows the spoon around the bowl. Sprinkle more flour, if needed onto the dough if needed to keep it from sticking while you knead it lightly in the bowl.
2. Cover and set aside for 1 hour.
3. Head a large skillet to medium heat. Spray with nonstick olive oil cooking spray. Generously cover a clean work surface with flour, then pull the dough off in golf-ball sized pieces. Roll each piece of dough in the flour, then use a rolling pin to roll it about 1/4" in thickness. Transfer to your hot skillet, cook until golden brown (about 60-90 seconds_, then flip with a pair of tongs and allow the other side of your naan to cook until golden brown (about 60 seconds more).
4. Pair with Cheeky Kitchen's Curried Chickpea Soup for the ultimate comfort meal!

Another one of the three main meals of my time in India

Tandoori Chicken

source: homecooking.about.com

Ingredients

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 Tablespoons fresh lemon juice or malt vinegar
• 1 Tablespoon minced garlic
• 1 Tablespoon peeled and grated or crushed ginger root
• 1 Tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Directions

1. Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
2. In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
3. The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
4. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
5. If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
6. Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon. 

Indian Pickled Red Onions

source: ecurry.com

Ingredients:

1. 40 pearl onions, peeled (shallots or large red onions may be pickled too if they are peeled and cut in desired size) – Please do not use frozen onions for this pickle. It will be disaster. The frozen ones have no crunch left to them and smell too stale for this pickle.
2. 1  cup water
3. 1/2 cup + 1 tablespoon ( or more or less as per taste), cider or any other light colored vinegar (you may use any light colored vinegar for extra flavor)
4. 2 pinches of salt, or to taste
5. a pinch of sugar (optional)
6. spices if you wish (the authentic ones do not have spices, but black pepper, bay leaf,  cinnamon etc may be used)

Directions

1. Slice off the ends of each onion. Peel them completely. Place peeled onions in a non reactive jar or a bowl.
2. (If you are using spices and/or beetroot, simmer them in water for a while, strain and completely cool the water)
3. Add salt and sugar to water and stir them in as they completely dissolve. Mix water with vinegar. Adjust salt. Pour over the onions in the jar/bowl. The onions should be completely covered and have the liquid come up half an inch above the level of the onions.
4. The longer they soak the deeper the color of the liquid gets (if you are using the red pearl onions and the texture of the onions change too. They absorb more flavor and will get less crunchy.
5. Let them marinate for a few hours (3 hours to 5 hours). Drain and serve.
6. The onions may be kept in the refrigerator for 2 days after they have been drained.

I LOVE Indian CHEESE

So when we were in India like... A million years ago, Danielle, dad and I tended to order the same things every time we went out to dinner. That is until Boomer joined us and started ordering all of our food for us. But until then we ordered 3 main things: Tandoori Chicken, Butter Chicken, and Paneer Makhani. Oh my gosh. Everytime we got one of those dishes we were happy. So I found these recipes because I was really wanting some yummy Indian cheese.... Mmmnmm... Let's just say this recipe turned out so good I was moaning with every bite. Holy Cow. Hah. That's an ironic comment because many people in India worship cows. Hah. I'm funny. ANYWAY. You should seriously make this dish. It takes a bit of time so be prepared to be busy, and we had to make a million substitutions but I'm pretty sure this was one of the best things I've eaten in a really long time. Oh. Man.
Paneer Makhani (Paneer Butter Masala)

source: Chef in You

Ingredients

• ½ tsp oil
• 1 large onion, chopped coarsely
• 2-3 green chillies, as per taste
• 3-4 cloves garlic
• 2 inch ginger, peeled and chopped
• 3 T butter
• ¼ c cashew paste or soak cashews in hot water then blend into a paste once softened
• ½ – ¾ c tomato puree
• 1 tsp turmeric powder
• ½ tsp cumin
• ½ tsp coriander powder
• 1 tsp Tandoori masala
• ½ tsp cardamom powder*
• 1 tsp sugar
• ¼ - ½ c heavy cream
• salt to taste
• 2 generous cups Paneer cubes (recipe below)
• cilantro to garnish

Directions:

1. In a skillet in oil, add the onion, chillies, garlic and ginger with a little salt. Saute until soft.
2. Use an immersion blender to cream these ingredients into a paste or transfer this mixture to the blender.
3. In the same skillet, add 3 tbsp of butter to the onion paste. Cook until butter/oil separates. Add cashew paste at this point as well.
4. Add the tomato puree and all the spices. Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears. Add sugar and cook for another 5 minutes. You can at this point taste and see if you require additional salt. If yes, add more.
5. Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.
6. Lower the heat to a simmer. Then add the heavy cream. Mix well.
7. You can garnish it with cilantro if desired.

*Cardamom substitute: cinnamon, nutmeg, or allspice and ginger with a dash of curry

**Tandoori Masala:

Ingredients

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp Fenugreek Seeds
• 1/2 tsp Whole Black Peppercorns
• 2 tsp Garam Masala
• 1 tsp Cayenne Pepper
• 1 tsp Ginger Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1/2 tsp Nutmeg Powder
• 2 tsp Salt

Directions

1. On Medium heat, dry roast Coriander Seeds, Cumin seeds, Fenugreek Seeds and the Peppercorns. Stir constantly for even roasting.
2. Once the seeds turn brown and you can get the aroma of the spices, take it off the flame. Let the seeds cool down and grind to a powder.
3. Put in all the rest of the ingredients and mix very well.
4. You can store this Masala in an air-tight container for about 2 months.

***Fenugreek substitute options:

• Maple Syrup
• mustard: honey-dijon mustard, mustard greens
• Fennel seed, anise seed, caraway seed
• Celery Leaf

 

Paneer

source: food network

Ingredients

• Cheesecloth
• 8 c whole milk
• 1/4 c freshly squeezed lemon juice, plus more as needed

Directions

1. Line a large colander with a large double layer of cheesecloth, and set it in your sink.
2. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
3. Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
4. *Cook's Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
5. Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
6. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
7. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit at least 20 minutes.
8. Unwrap your beautiful disc of homemade cheese!

This is a healthy curry dish that you can't get enough of!

Slow Cooker Coconut Curry Chicken

source: sweettreatsmore.com

Ingredients

• 2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
• 5 large carrots, peeled and diced
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 large bell pepper, seeded and chopped
• 1 (5 oz) can tomato paste
• 1 (14 oz) can coconut milk
• 1 1/2 tsp salt
• 1 T curry powder
• 1 T garam masala
• 1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
• 2 T water
• 1 1/2 T cornstarch
• 1 c brown rice, cooked

Instructions

1. Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
2. Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
3. Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
4. An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
5. Serve over rice, with Naan, and garnish with cilantro.