Friday, June 4, 2010

Indian Feast

I love when the weeks are short—time for the weekend already!

Lately, I’ve been spending time doing prep work for my new job. It’s a dream job really—I have piles upon piles of cookbooks scattered on my living room floor, files for menu planning, and a gigantic grocery list to order from the distributor. I am in charge of menu planning for the summer and I am trying to incorporate a different cuisine every week. So in other words, I am branching out past American recipes and educating myself on all corners of the earth. So much food, so little time!

The basis of this adult camp is to help them learn to teach their language better. They will be coming from everywhere—China, Russia, Taiwan, and Spain. So the culture exposure will be exciting to say the least!


Anyways, today’s cuisine is Indian. A little bit about it:


Indian Style Baked Chicken

Serves: 8


  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1/2 tsp coriander
  • 1 tsp chili powder
  • 2 tsp garam masala
  • 1/4 c fresh chopped cilantro
  • 1/2 tsp salt
  • 1/2 c hot sauce, such as Frank’s Original
  • 3/4 c plain yogurt, I used fat-free
  • 1/4 c low-fat buttermilk
  • 4 cloves garlic, minced
  • 3 Tbsp soy sauce
  • 8 skinless, boneless chicken breasts
  • 1 c yellow summer squash sliced, if desired


  • Combine all ingredients except chicken breast, in a large bowl and stir until well blended. Add chicken, turning to coat well. Pour everything into a gallon zip-loc freezer bag. Refrigerate at least 8 hours, but up to 24 hours is fine.



  • Preheat oven to 350 F. Lightly spray two 8 x 8 glass baking dishes.
  • Remove chicken breasts from bag with tongs, leaving some of the marinade on each breast—this will ensure moistness.CIMG2453
  • Place sliced squash on the side of breasts, if you choose to use the squash.
  • Put 4 breasts in each pan, and bake for 20-25 minutes, or until a meat thermometer registers at 165 F.



Bombay Sweet Potatoes

Serves: 6


  • 1 pound sweet potatoes
  • 1 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 bay leaf
  • 1 tbsp grated fresh ginger
  • 1 medium onion, diced
  • 1/2 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp lemon juice
  • 1 tsp minced garlic
  • 1/2 tsp kosher salt
  • 1/2 c Hunts fire roasted diced tomatoes
  • 1 Tbsp roughly chopped fresh cilantro


  • Peel potatoes and cut into 2-inch pieces. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Cook until just beginning to soften, 10-15 mins. Drain.


  • Heat oil in a large wok or sauté pan over medium-high heat. Add mustard seeds and bay leaf. When seeds start jumping (this surprised me a bit at first haha!), add ginger and onion. Sauté until the onion is deep golden brown. Reduce heat to medium-low and add turmeric, chili powder, lemon juice, garlic, salt, and potatoes. Cook, stirring occasionally, taking care not to break the potatoes. Add tomatoes and a little water to release any sticking potatoes, and cook a few minutes more, until potatoes are tender. When ready to serve, top with cilantro.


 Homemade Naan Bread

Serves: 14


  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar, I used Splenda 
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour—ended up using about 3 3/4 c
  • 2 teaspoons minced garlic (optional)
  • 1/4 cup butter, melted—I used ICBINB spread
  • Directions:

  • In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  • Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  • During the second rising, prepare a medium-sized skillet. 
  • Lightly oil skillet.Place dough in skillet and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from skillet.
  • *All together now!*


    Do you have any great Indian recipes I could consider incorporating into the menu?? Please share!


    Kris said...

    I could go for some of that naan right now!

    Nicole, RD said...

    I am totally making that naan! My husband will be so excited! What a creative job, are going to be so perfect at it! Be sure to blog about it, I'm so interested in hearing more on what people like best!

    Mary said...

    I wandered here by chance but wanted you to know how delighted I am to have found your blog. I intended only to say hello but started reading your earlier entries and stayed much longer than I planned. Your recipes are terrific. I'll be back as often as I can. I hope you are having a wonderful day. Blessings...Mary

    Kelly said...

    What a wonderful job. Isn't it amazing how opportunities happen. There are so many great international cookbooks out there so this sounds like a lot of fun.

    Shannon, Tropical Eats said...

    just so you know i think you are amazing and I can't wait to finally meet you at HLS. :) I dont know any Indian recipes sadly but I know it's all about the hummus, curry, and lentils! maybe you could make a crazy Green Indian Monster out of those ingredients lol

    Erica said...

    So cool that your job will help you expand your recipe index!! The potatoes and the Naan both look awesome. i've only had indian out one time and did not like it. I need to try again. Happy weekend

    She-Fit said...

    Oh YUM! This meal looks so good. Your job is a dream job. How exciting. I can't wait to hear how it goes. You are going to make one great chief :)

    Kerstin said...

    I love Indian food - yum, what a fabulous meal! Can't wait to hear more about your job.

    Kim said...

    I am new to Indian food, but I absolutely love it! Everything looks delicious. I want to eat the whole plate :)

    Indian Food Buff said...

    Weekends are a great time to prepare unique food recipes especially the Indian foods. I'm excited to introduce these to my friends.