Tag Archives: coriander

Paleo Rogan Josh

I don’t really understand or care about the Paleo diet. But I did really like this Rogan Josh recipe, the first time I had it. So I decided to make it myself. The ingredients are:

  • Beef, 2 pounds
  • Onions, 2 medium, diced
  • Coconut milk, 2 cans
  • Coconut Oil, 1 tablespoon
  • Water, 1 cup

And for the spice blend:

  • Sweet Paprika, 2 tablespoons
  • Cayenne pepper, 1/2 tablespoon
  • Ground coriander, 4 teaspoons
  • Ground cumin, 4 teaspoons
  • Ground cinnamon, 2 teaspoons
  • Chili Powder, 2 teaspoons
  • Salt, 2 teaspoons
  • Ground ginger, 3/4 teaspoon
  • Ground cardamom, 1/2 teaspoon
  • Ground cloves, 1/2 teaspoon
IMG_20170521_173123673_HDR

The ingredients.

You may want to start by browning the meat in the oil, because that can take a while, depending on the size of your pot. I browned mine in two batches. Be sure to let the meat sear for a good length of time before disturbing it, to ensure it develops a nice, crispy crust.

IMG_20170521_175117034

Browning…

IMG_20170521_175120865

Browned.

While the meat is doing its thing, you can assemble the spice blend:

IMG_20170521_180007154_HDR

Spices!

And dice the onions:

IMG_20170521_180003241

Onions!

Once all the meat is browned, return it to the pan, along with the onions. Cook until the onions themselves have begun to soften and brown a bit.

IMG_20170521_181251533

Brown some more.

Then add in the spice mix, stir for about 30 seconds to allow the spices to warm in the oil and grease, and then add in the water and coconut milk.

IMG_20170521_181631646_HDR

Soon-to-be deliciousness.

Cover and simmer for about an hour to allow the meat to tenderize and the sauce to reduce, and you’re done.

IMG_20170521_202748696

And done.

You may find, as I did, that the sauce has reduced a bit more than what you really wanted. If so, ameliorate by adding in a bit more coconut milk.

Tagged , , , , , , , , , , , , , , | Leave a comment

Beef Biryani

Oh, woe is me, this was such a bland recipe. The ingredients:

  • Beef, 2.5 pounds, cubed
  • Onions, 4 large
  • Garlic, 4 cloves, chopped
  • Ginger, 2-inch piece, peeled and chopped
  • Jalapeno, 2, chopped
  • Cilantro, 1 bunch
  • Almonds, 8 tablespoons
  • Water, 6 tablespoons
  • Ghee, 2 tablespoons
  • Vegetable oil, 6 tablespoons
  • Coriander, 2 teaspoons
  • Cumin, 1 tablespoon
  • Turmeric, 1 teaspoon
  • Fenugreek, 1 teaspoon
  • Cinnamon, 2 good pinches
  • Yogurt, plain, 1.5 cups
  • Basmati rice, 3 cups
  • Chicken stock, 10 cups
  • Salt
  • Black pepper

It took a while to make, too – though I do have a few ideas for how it could be improved.

IMG_20170514_144504931

The ingredients.

The first step is to blend! Roughly chop two of the onions, and combine them with the cilantro, hot pepper, garlic, ginger, water, and half the almonds.

IMG_20170514_145317545

Blending can be fun.

Blend to a smooth paste, transfer to a bowl, and set aside.

IMG_20170514_145620248_HDR

The aftermath.

Next, heat half the ghee with half the oil and fry the rest of the onion (after you slice it, of course) until it’s golden brown. When it is, transfer to another dish – yes, another one!

IMG_20170514_150953028

Onions are yummy.

IMG_20170514_152541150_HDR

Browned!

Then fry the remaining almonds briefly until they’re golden, too. Or more golden, at any rate.

IMG_20170514_152744900_HDR

Browning almonds.

Transfer them – yes, you guessed it – to another plate, and then start searing the meat, in batches. Add more oil/ghee if you need to.

IMG_20170514_153038435_HDR

Browning meat.

IMG_20170514_154221490

The meat, seared.

Once all the meat is browned and moved out of the way – perhaps to another plate – you can put the blended mixture into the pot, and cook, stirring constantly, over medium heat for 2-3 minutes. Then stir in all the additional spices, as well as salt and pepper to taste.

IMG_20170514_155550713

Re-heating the blended mixture.

IMG_20170514_155909717_HDR

Plus spices.

Next, lower the heat and slowly mix in the yogurt. Then return the meat to the pot, cover it tightly, and simmer over a gentle heat for 45 minutes to tenderize the meat.

IMG_20170514_160723286_HDR

Simmer.

Meanwhile, you can begin working on the other part of the biryani mixture – the rice. You should soak the rice in a bowl of cold water for 15-20 minutes, and begun heating your chicken broth.

IMG_20170514_170028227

Chicken broth!

Heat to a boil, then add the rice (along with a little salt) and bring it back to a boil. Then cover and cook for 5 minutes.

IMG_20170514_170709376_HDR

With rice!

After that, it’ll look like this: the chicken broth has magically disappeared, and the rice got a lot bigger. I wonder what happened?

IMG_20170514_171330937_HDR

And now, just rice.

Add the rice to your chicken mixture (I used a slow cooker because I didn’t have a dutch oven big enough), and add the onions and almonds as well. Cover securely, and bake on high for about an hour (or 45 minutes in an oven pre-heated to 325).

IMG_20170514_171435026_HDR

Biryani-ing.

Voila! It can be spruced up with more spices – in particular, more salt and cayenne – as well as some fried eggs and possibly some Sriracha.

IMG_20170514_185522435

The finished product.

Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Panang Curry Paste

You’ll find a few recipes for panang curry paste online, but this one is derived from the Thai cooking book I’m working through. It calls for:

  • Onions, 1/2 cup, chopped
  • Garlic, 1/2 cup, chopped
  • Galangal, 2 tablespoons, chopped
  • Lemon grass, 1/4 cop, chopped
  • Jalapeno peppers, 4 ounces, dried
  • Shrimp paste, 2 tablespoons
  • Kaffir lime skin, 2 tablespoons
  • Salt, 1 teaspoon
  • Coriander powder, 1/4 cup
IMG_20170114_203439063_HDR

The ingredients.

This recipe is pretty simple: combine everything and blend into a paste. Done. I didn’t use as much dried jalapeno as it called for; I sed about 2 oz. Even so, bear in mind as you blend it that it’s rather dry.

IMG_20170114_203446151_HDR

The garlic.

IMG_20170114_204724084

To be blended.

IMG_20170114_225730268

Blent.

Tagged , , , , , , , , , , | Leave a comment

Chicken Vindaloo

Vindaloo is one of my favorite Indian curries, both because of the heat and because of the flavor. But the flavor can vary, depending on the recipe, and you don’t have to make it hot if you don’t want to. I particularly love the flavor of this recipe. The ingredients are:

  • Chicken (2 lbs)
  • Onions (4 medium, chopped)
  • Ginger (2 tablespoons, chopped)
  • Garlic (10 cloves, chopped)
  • Tomato sauce (1.5 cups)
  • Coconut milk (1 cup)
  • White vinegar (1/2 cup)
  • Plain yogurt (1/2 cup)
  • Ground coriander (2 tbsp)
  • Ground cumin (2 tsp)
  • Salt (1 tsp)
  • Tumeric (1/2 tsp)
  • Cayenne pepper (1 tsp+)

This time, I made the recipe using only a single teaspoon of cayenne pepper, and it’s nowhere near as hot as it ought to be. So you may want to use more – and, if you get it wrong, you can always add more in, after the fact.

IMG_20160405_185623976_HDR

The ingredients.

The first step is to add the oil to your pan and cook the onions, garlic, and ginger over medium-high heat for about five minutes, until golden brown.

IMG_20160405_190509706_HDR

Onions in a pan.

IMG_20160405_190804180

Oh, and garlic and ginger, too.

IMG_20160405_192549924

Now brown.

Next, add your colorful mix of spices – the coriander, cumin, salt, tumeric, and cayenne pepper – and the tomato sauce, and partially cover and simmer for at least five minutes, or until a thin film of oil begins to form on the surface. Then remove from the heat and let cool for a few minutes.

IMG_20160405_191218287_HDR

Colorful spices in a colorful bowl.

IMG_20160405_192628654

Adding the spices and the tomato sauce.

Next, place the sauce in a blender, and blend until smooth.

IMG_20160405_194257641

Put the stuff in the blender.

IMG_20160405_194737694

Blend.

Then return the sauce to the pan and add the chicken, too. simmer for five minutes or so, until the chicken is partially cooked.

IMG_20160405_195212661

Adding the chicken.

Next, stir in the vinegar and the coconut milk. Simmer until the chicken is no longer pink in the center – for another 10 minutes, say.

IMG_20160405_201328149

That beautiful orange glow.

The final step is adding the yogurt. Don’t just plop it in; whisk it first until you have a smooth mixture. Keep cooking for another minute or so, just to warm the yogurt; then you’re done! Enjoy.

IMG_20160405_202648099

The final step.

Tagged , , , , , , , , , , , , , , , | Leave a comment

Carnitas

This recipe takes a while to cook, but its flavors are well worth it. Here’s the list of ingredients:

  • 3-4 pounds of pork shoulder
  • 2 rounded tablespoons of ground cumin
  • 2 tablespoons of garlic powder
  • 1 tablespoon of salt
  • 2 teaspoons of ground coriander
  • 2 teaspoons of ground black pepper
  • 2 teaspoons of ground cayenne pepper
  • 1-2 cups of some mixture of lemon and lime juice.
  • Water
IMG_20160229_172012383

The ingredients.

The first step is cutting up your pork shoulder into chunks. They don’t have to be perfect cubes, but I cut mine with sides of about two inches. Make sure you remove and discard any bone.

IMG_20160229_172020084

The meat. Don’t remove the fat! It’ll be delicious.

Next, combine the spices in a bowl – the cumin, coriander, black pepper, cayenne pepper, garlic powder, and salt. Mix them all together.

IMG_20160229_172826216_HDR

Mixing the spices.

IMG_20160229_172931142_HDR

Mixing the spices.

Next, put all the meat and the spices into a ziplock bag. Shake. The purpose here is to coat the meat in the spices.

IMG_20160229_173233400

Shake, shake, shake.

Next, put the coated pieces of pork in a pot. Enameled cast iron works well. Add in your lemon and lime juice, and just enough water to coat the meat. Then turn the heat on high and bring the pot, uncovered, to a full boil. Once it’s fully boiling, turn trhe heat down a bit – say to medium – but it should still be boiling away steadily, uncovered. Leave it alone for a while. Check on it periodically – maybe after an hour or so. At about the two-hour mark (give or take, depending on the size of your pot) the fluid should be nearly all boiled away.

IMG_20160229_180932475

Let it boil.

And the meat itself should easily fall apart. The citric acid will tenderize the meat, and it’ll be imbued with tremendous flavor. Be careful not to burn the meat once the fluid is all boiled away, but you do want it to caramelize.

IMG_20160229_210248261

Once most of the liquid has boiled away.

Shred if you like. I eat mine over rice. Enjoy!

Tagged , , , , , , , , , , | Leave a comment