CHICKEN CURRY (ADAPTED FROM JULIE SAHNI CLASSIC INDIAN COOKING)
Provided by Food Network
Time 2h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat. When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes. Using a slotted spoon remove chicken to a plate and continue until all pieces are browned.
- Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water. Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened. Check frequently, and add a little water if sauce is evaporating too quickly. Turn off heat and let dish rest, covered at least 1 hour, preferably 2. When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed.
MASALA DAL (ADAPTED FROM JULIE SAHNI)
Make and share this Masala Dal (Adapted from Julie Sahni) recipe from Food.com.
Provided by Dr Saag
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and rinse the peas in three changes of water.
- Bring to a boild in 4 Cups of water then reduce the heat to medium-low to keep the peas simmering.
- Cook for an hour or until peas are cooked and tender.
- In the mean time add the ghee (or oil) to a medium sized skillet at medium-high heat.
- Once ghee is hot add cumin seeds and ground pepper and tumeric for 10-15 seconds.
- Next add the onion and cook until brown 10-15 minutes.
- When the onion mixture is cooked add to the split peas.
- Now deglaze the skillet you cooked the onion in with ~1/4 cup of water and add this to the split peas.
- Garnish with cilantro and serve with naan or your favorite other bread.
Nutrition Facts : Calories 392.3, Fat 13.8, SaturatedFat 8.1, Cholesterol 32.8, Sodium 886.4, Carbohydrate 51.1, Fiber 19.8, Sugar 8.5, Protein 18.9
CHANA DAL, NEW DELHI-STYLE
Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don't have one and don't want to buy one, a potato masher will do the trick.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield About 4 servings
Number Of Ingredients 10
Steps:
- Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
- To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
- Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 5 grams, TransFat 0 grams
BAINGAN BHARTA
This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast and mash the eggplant before seasoning it with aromatics, herbs and spices, but its flavor profile is wildly different. Here, turmeric, garam masala and jalapeño add warmth, while the addition of lime juice provides brightness. Serve it as a dip with flatbread (like pita or store-bought roti), or as a main dish with rice and raita.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
- When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
- Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
- Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 12 grams, TransFat 0 grams
More about "masala dal adapted from julie sahni recipes"
RECIPE FOR MASALA DAL - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (47)Total Time 35 minsCategory Lunch, Side Dish, DinnerCalories 196 per serving
JULIE SAHNI BIO, LATEST ARTICLES & RECIPES
From epicurious.com
ASTRAY RECIPES: MASALA DAL
From astray.com
3336 MASALA DAL ADAPTED FROM JULIE SAHNI RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
CHANA MASALA – SMITTEN KITCHEN
From smittenkitchen.com
MASALA DAL (ADAPTED FROM JULIE SAHNI) – RECIPE WISE
From recipewise.net
AN UNDERSUNG TRAILBLAZER OF INDIAN COOKING | THE NEW YORKER
From newyorker.com
MASALA DAL (ADAPTED FROM JULIE SAHNI) RECIPE - FOOD.COM
From pinterest.com.au
MASALA DAL RECIPE - HOW TO MAKE MASALA DAL - TASTY …
From tasty-indian-recipes.com
MASALA DAL (GARLICKY SPICED LENTILS) RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
BEST MASALA DAL RECIPE - HOW TO MAKE INDIAN …
From food52.com
INSTANT POT MASALA DAL | MY HEART BEETS
From myheartbeets.com
MASALA DAL (ADAPTED FROM JULIE SAHNI) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MASALA DAL - JULIE SAHNI RECIPE - COOKING INDEX
From cookingindex.com
30 MINUTE CHICKEN MASALA CURRY - GLEBE KITCHEN
From glebekitchen.com
MASALA DAL RECIPE | MIXED MASALA DAL | DAL FRY | HEALTHY …
From tarladalal.com
BEST CHICKEN CURRY ADAPTED FROM JULIE SAHNI CLASSIC INDIAN …
From alicerecipes.com
JULIE SAHNI’S KHATTI DAL | PLANT-BASED RECIPES
From purplecarrot.com
You'll also love