India in Kankakee

Sunday Dinner – 24 February 2019

This week, since the boys were with us and I’ve been telling Aunt Pat about it forever now, I fixed Indian dishes. It’s a a hearty way to eat vegetarian, and mix up the ethnic themes. As long as you have the spices, most of which can be found in your local grocery (I did have to get the Garam Masala from Amazon), there’s nothing unheard of in these dishes. It just takes a lot of chopping, and I’m thankful that Aunt Pat was here early to dice the potatoes and cut up the cauliflower!

Indian Meal Plated

I first fixed Indian food a few years back when our Girl Scout troop had India as our country for World Thinking Day. What an opportunity to grow as a cook. Just goes to show that it’s not just the kids who learn new things through scouting.

The salad dressing this week was also inspired by the cuisine. I had a very little bit of fresh ginger left from the main dishes, so I decided to make it into a vinegaratte, much like I did for the Chinese New Year. I used avocado oil, white wine vinegar, grated ginger, a little garam masala and agave to sweeten. It was absolutely delicious!

I started with the Indian Chickpea Curry with Spinach so I could put it in the crockpot since I was making two main dishes. Onions, garlic, ginger, chickpeas, tomatoes and a slew of aromatic spices are simmered, before adding to the crockpot. I doubled the recipe, so it was A LOT. To the pot I added about 12 ounces of spinach, and just stirring wilted it nicely. I added another 8 ounces of spinach later, once I had enough room in the pot again.

I prepared the Gobi Aloo last so I could serve it directly from the pan. Potatoes, cauliflower, coriander seed, ginger paste, turmeric, cumin, paprika and garam masala blend nicely together for a beautiful dish. I stumbled on this one awhile back when I had some cauliflower that I needed to use up, and remembered from my Sundays spent at the Hindu Cultural Center in Park Forest that we’d have something with that and potatoes. What did we ever do before Google?

To accompany the main dishes, we had Naan bread, which our local Aldi carries year round. You might wonder why we didn’t have rice as a side, but you’ll understand when you get to the dessert!

I’ve never been a fan of rice pudding. So much not a fan that I never tried to make it until the aforementioned World Thinking Day. Basmati rice (I use the white for visual appeal), coconut milk and cardamom really make this Indian Rice Pudding something special. Of course the whole milk, sugar and heavy whipping cream don’t hurt, either. The golden raisins add a nice sweetness and texture. The first time I made this, I didn’t use any nuts, but I also don’t think I used Alton Brown’s recipe. Thankful to Aunt Pat, Thomas and James for shelling all the pistachios (risking injury no less). I’m still not sure how I feel about having them in the pudding. Maybe I’ll have a more decisive feeling after I have seconds.

Indian Rice Pudding

Wine accompanying the meal tonight was a Shiraz from F. Stephen Millier.

Kudos to my family for being adventurous and trying new things. While nothing was “hot” spicy, the flavor profiles are certainly not something most of us are accustomed to.

One disclaimer…I do make Indian food more than once a year. It’s so quick and easy that I sometimes whip it up during the week. We always have chickpeas and frozen spinach (this was the first time I used fresh) on hand, so particularly during Lent on a Friday night, it’s a a hearty and comforting meal.

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