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Total time: Approximately 1 hour, plus rice cook time.
 Classic spicy Indian curry with pork, served with saffron rice. Adapted from 1,000 Indian Recipes by Neelam Batra.
2 large cloves fresh garlic, peeled (about 1 tablespoon)
4-6 quarter-size slices peeled fresh ginger (about 1 tablespoon)
1-3 fresh serranos (optional!)
1 large onion, coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
4 cups of water (or less or up to 5 cups)
1/4 teaspoon garam masala
3 tablespoons finely chopped fresh cilantro
Blend the first four ingredients until smooth, set aside.
Blend the tomato until smooth, set aside.
Heat the oil in a large saucepan over medium-high heat. Cook the onion mixture 2-3 minutes, stirring constantly, then lower the heat until well browned (about 10 minutes).
Add the tomato and crank it back up to medium-high. Cook, stirring occasionally until all the juices evaporate and drops of oil appear on the tops and sides (about 10 minutes) then turn the heat down to medium-low.
Add the seasonings (except the cilantro and garam masala) and let the sauce cook for 2-3 minutes.
Mix in the yogurt about a tablespoon at a time (very, very slowly), stirring constantly to prevent it from curdling.
Add the water and bring to a boil on high heat. Add 5 cups for a very thin sauce or fewer cups for a thicker sauce.
Reduce heat and simmer 12-15 minutes. Garnish with garam masala and cilantro.
Seen here with pork.
Do not cover! You want some of the water to boil off so the sauce becomes sauce!
If you want to add meat or vegetables to your curry sauce, do so anytime between the seasonings and the water, depending on how well cooked you like your vegies. We added cubed pork at the same time as our seasonings.
I misread the instructions and used some 3 tablespoons of ginger root. We also used one habanero pepper in place of serranos. One was plenty warm, although I think JB would have liked to have added 1/2 to 1 more. Remember that ginger can add heat to a dish, too. Unless you like hot, try it without peppers first.
 Kefta with extra onions and couscous. Total time: 1 hour.
Adapted from the Kraft Food & Family recipe for Moroccan Meatballs.
2 lb. ground beef
1 cup coffee, cooled
3 Tbsp. honey
3 cloves garlic, minced
2 tsp. cornstarch
2 tsp. salt
2 tsp. paprika
2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1 medium onion, thinly sliced
COMBINE coffee, honey and cornstarch; set aside. In a large bowl, mix meat and seasonings until well blended. Shape into 24 meatballs.
COOK in large nonstick skillet on medium heat 10 min. or until browned on all sides, stirring occasionally. Increase heat to medium-high.
ADD onions to skillet and cook 1 minute. Add coffee mixture to skillet; stir until meatballs and onions are evenly coated. Bring just to boil. Reduce heat to medium; simmer 10 min. or until meatballs are cooked through (160°F) and sauce is thickened, stirring occasionally.
I’ve made these a couple of times now, and this is the combination I like best. The original recipe just didn’t have enough flavor for me – my coffee overwhelmed everything. (Strong coffee will do that.)
Kraft drops the brand names for coffee, but I use whatever was brewed that day. I wouldn’t drink bad coffee, so why would I want to cook with it? 😛
Last time, served these with couscous.
 Spicy green peas and onions with saffron rice and spiced chicken. Total time: Approximately 30 minutes.
Adapted from 1,000 Indian Recipes by Neelam Batra.
16 oz. package of frozen peas, thawed
1 large onion, thinly sliced
2 tablespoons peanut oil
2 tablespoons fresh ginger, minced or 1 tablespoon ginger powder
1 tablespoon lemon juice
1-2 serranos, minced
1 teaspoon cumin seeds
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional!)
1/4 teaspoon ground turmeric
1 teaspoon of mango powder (or just add another teaspoon of lemon juice)
1/2 teaspoon garam masala
salt and pepper to taste
Caution! Turn on your overhead fan if you have one, or open the windows before you begin!
1. Heat the oil in a large cast-iron or nonstick wok or skillet over medium-high heat and add the ginger, green chile peppers, and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook until golden, about 5 minutes.
2. Add the coriander, ground cumin, cayenne, turmeric and salt, then mix in the peas and cook, stirring until all the juices evaporate and the spices cling to the peas (10 to 12 minutes). Mix in the mango powder and/or lemon juice. Sprinkle with garam masala just before serving.
We never use mango powder, and I don’t think we’re missing anything by skipping that ingredient. When we made these the first time, we used 2 serrano peppers and the full cayenne portions. We really had no idea how spicy it was going to be. I may be part Thai, but I’m not a fan of hot foods. I can eat them like the best of them, but I’m not a fan. With two peppers and the cayenne, these were so spicy hot, they turned me off. JB loved them, though. The second time we made them, we emitted the serranos completely, and they were mild enough that our 1 year old ate them (and LOVED them).
Pictured with Taste of India chicken rub and saffron rice.
 Basic Raita Total time: Approximately 10 minutes.
3 cups plain yogurt, whisked until smooth
2 tablespoons minced ginger or 1 tablespoon powdered ginger
5-6 scallions, white and light green parts, minced
1 to 1 1/2 cups fresh cilantro, finely chopped
1-2 serranos with seeds, minced
1 teaspoon of sugar
salt and pepper to taste (optional!)
1/2 teaspoon ground paprika (optional!)
Mix it all up. We often serve it in the yogurt container.
Goes well with crackers, chips, pretzels, vegies, and all things Indian.
 Chicken with asparagus, couscous and homemade raita. Total time: 2 minutes for the rub, plus cooking time.
I like to use this one on chicken, but it can be used on tofu or pork, as well.
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon salt
optional:
1/2 teaspoon ground red pepper
1 tablespoon lemon or lime juice
1 tablespoon olive oil
 Chicken with saffron rice, spicy peas, and naan. Use the top five ingredients to make a rub, pan fry in oil of your choice.
Or add the remaining ingredients for a marinade, and let set in the refrigerator 20 minutes to 24 hours.
Above served with asparagus, couscous, and homemade raita.
Below served with homemade saffron rice, spicy peas, and naan.
 Sambal Oelek Total time: 15 minutes.
Thicker than sauce, thinner than salsa, sambal oelek is a fresh-ground paste made of chili peppers, salt, and sometimes vinegar, lime juice, lemongrass, or brown sugar. The heat of the sambal depends entirely on the variety of peppers.
Most of the time, you just buy it in the grocery store (it’s that easy), and it lasts for up to 6 months in the refrigerator. You could probably keep it longer, but mine’s normally gone by the 3rd month.
4 Tbsp vinegar
1 cup of Thai chili peppers, chopped
1 tsp salt
1 clove of garlic (optional)
Puree.
Store securely for up to 6 months in the refrigerator.
Or buy it at the store for $1.19 a cup.
 Garnishes add a unique flavor to every bowl. Total time: 1.5 hours on the stove or 4-8 hours in the crockpot.
2-3 chicken breasts
2 cans of chicken broth
2-3 tomatoes
2 poblanos
4-6 cloves of garlic
1 medium onion
1 shallot
juice from one lime or half a lemon
handful of chopped cilantro
1 bay leaf
2 tsp cumin
1 tsp salt
1 tsp pepper
1 tbsp oregano
2 or more tsp NM or CA red chili
1 or more tsp chipotle (for smoky flavor)
garnish with
lime wedges
sliced avocado
cilantro
green onions
cheese
sour cream
8 or more small corn tortillas
1/2 c vegetable oil
alternatively, you can use corn tortilla chips out of the bag
Boil chicken breasts in just enough water to cover them until just cooked. Let cool, but do not drain.
Puree tomato, poblanos, garlic, onion, shallot and juice.
Chop or shred chicken breasts. Combine chicken, leftover water, tomato mix, chicken broth and seasonings in a pot or crock-pot. Bring just to a boil and simmer for one hour.
To prepare your own tortilla strips, slice tortillas in vertical strips 1/4 or 1/2 inch wide. Brown lightly in hot oil, drain on paper towels or in a metal colander.
I used my crock-pot, and I cooked it on high from 2pm to 6pm… but I think I could have had the same results in a pot on the stove for an hour. I didn’t puree my vegetables, either. It was more like stew, so next time, I’m definitely pureeing. New Mexico or California chili powder doesn’t add a lot of heat, but it does add a lot of flavor. You can leave them out or substitute cayenne to make it hotter or normal chili powder to change the flavor. Or leave them all out… I’m sure it’ll still taste good. I squeezed in a lime wedge into my own bowl to get the exact taste I was looking for.
Some people add corn or black beans. I’m not a fan, as I like my soup to be just chicken and tortillas.
Total time: Plan on 1 hour per 10 empanadas.
Beef Empanadas
* 2 hard-boiled large eggs
* 1/2 medium onion, finely chopped
* 1 tablespoon olive oil
* 1 garlic clove, finely chopped
* 1/2 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* 3/4 pound ground beef chuck
* 2 tablespoons raisins
* 1 1/2 tablespoons chopped pimiento-stuffed olives
* 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
* 1 package frozen empanada pastry disks, thawed, or make dough
* About 4 cups vegetable oil
* a deep-fat thermometer
Cut each egg crosswise into 10 thin slices.
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
Preheat oven to 200°F with rack in middle.
Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
 On the way to the refrigerator Total time: 15 minutes.
* 3 cups flour
* pinch of salt
* 2 teaspoons sugar
* 3 teaspoons baking powder
* 1/2 cup lard or shortening
* 3/4 cup chicken stock
* 1 egg
Preparation:
Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into chicken broth. Mix the broth and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.
Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones. Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.
Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.
Fry in 350 degree oil for 6-7 minutes or until golden brown.
Update June 16, 2009 – Used this dough recipe for potato pockets, and it was cuppylicious! I didn’t use a circle cut-out, though. Instead, I divided up the dough into 12 equal fist-sized balls and rolled them individually. Also, 1/4″ is a little thick for me, so I rolled mine thinner. It’s really preference.
When I put flour down on my board, it seemed to make the dough sort of elastic-feeling, so I wiped the board clean and rolled without. I think Empanada Dough I is “flakier” than this recipe. Perhaps if I’d only rolled the dough to 1/4″ thick instead of so thin like I did…? Regardless, my potato pockets recipe made the exact right amount to use all the dough. Woohoo!
Total time: Full recipe of 30 empanadas will take close to 3 hours. Plan on 1 hour per 10 empanadas.
 A great addition to our "Meximeal"!! This dough made only 9 of my preferred sized empanadas the first time I did it. I’ve had mixed results since.
Filling
1 pound of hamburger (or shredded meat of your choice)
.5 pound of sausage (I like a tube of Jimmy Dean sausage) (optional!)
1 can of black beans (or one cup dry beans, soaked over night and boiled for 10 minutes)
1/2 an onion, finely chopped
1 poblano pepper, finely chopped
1-3 serranos, finely chopped
1/2 can of corn
1 tomato, pureed
2 cloves of garlic, finely chopped (I like to use 2 tablespoons of the garlic that’s already chopped up in a jar)
1/4 cup or more of cilantro, finely chopped
salt, pepper, and cumin to taste
1-3 cups of corn or vegetable oil
Prepare empanada dough as directed; set aside. Brown meat in medium skillet on medium heat; drain. In a large mixing bowl, add all of the ingredients and mix well.
Shape dough evenly into 9 balls, using about 3 Tbsp. of the dough for each ball. Flatten each ball into 6-inch round with a rolling pin. Spoon about 1/4 cup of the meat mixture onto center of each round. Fold dough rounds in half to enclose filling; press lightly on tops to remove any air pockets. Seal edges with fork or fold over and press down.
Heat oil in large deep skillet to 375°F (you can flick a drop of water into the pan and it’ll sizzle). Add empanadas, in batches of three or four; cook 3 min. on each side or until golden brown on both sides. Remove from oil; drain well. Cool slightly before serving.
This filling makes about 30 empanadas!!! I had no idea it was going to make so much! I wouldn’t do that much meat again! I made 9 for JB and Brett and myself, and then I put the rest of the filling in the refrigerator. I made 9 more the next day, and I still had too much filling leftover. So… cut back on the meat and vegetables for a smaller amount of filling.
We served them with cheese, sour cream, homemade grilled salsa and guacamole.
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