Big Indian Dinner

In this attempt, my husband went for the full effect.  He tried 3 new recipes in one meal - entree, side, and bread.  Gotta give him props for that.  I usually only do a new entree or a new side.  One at a time.  So here they are, all from An Invitation to Indian Cooking by Madhur Jaffery:

Chicken Moghlai

Ingredients

2 - 3 pounds chicken legs, thighs, breasts
4 medium zied onions, 2 peeled and chopped and 2 cut in half lengthwise, then sliced into thin half-rings
fresh ginger, 1.5 x 1 in, peeled and chopped
8 cloves garlic, peeled and chopped
10 tbsp vegetable oil
2 cinnamon sticks, 2.5 - 3 in long
2 bay leaves
10 cardamom pods, slightly crushed
10 whole cloves
1 tsp whole cumin seed
1 1/2 tbsp ground coriander, dry roasted with cumin
1/2 tbsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
3 tbsp yogurt
1/4 cup tomato sauce
1 - 1 1/2 tsp salt
1/2 cup water
1 tsp leaf saffron, roasted and crumbled
1 tbsp warm milk

Steps

1.  Skin chicken piece, quarter breasts and divide legs and drumsticks.
2.  Put chopped onions, ginger and garlic in blender with 4 tbsp of water.  Blend until there is a smooth paste.
3.  In heavy bottomed pot, heat 8 tbsp of oil and fry sliced onions over medium-high heat for 10 - 12 minutes or until dark brown.  Remove from pot and set aside.
4.  Set heat to high and brown chicken pieces in oil a few at a time.  Let chicken brown but do not cook through.
5.  Return heat to medium high, add remaining oil, cinnamon, bay leaves, cardamom pods, cloves, and cumin seed.  Allow cinnamon to unfurl.
6.  Add paste from blender and stir for 10 minutes.
7.  Lower heat to medium, add coriander, cumin powder, turmeric, and cayenne pepper.  stir for 1 minute.
8.  While stirring, add yogurt, then tomato sauce, then chicken pieces, then salt, and finally water.  Mix well, bring to a boil, cover, and simmer for 30 minutes.  Turn the chicken every 10 minutes or so.
9.  In the mean time soak saffron in warm milk for 20 - 30 minutes.
10.  When chicken is cooked, add browned onions and saffron-milk.  Mix, cover, and simmer for another 5 minutes.

Green Beans with Ginger

Ingredients

1 1/2 pounds fresh green beans
ginger, 2 in long by 1 in wide, peeled and coarsely chopped
6 tbsp vegetable oil
1/4 tsp ground turmeric
1/2 fresh hot green chili (we used a serrano), washed and sliced very fine
3 tbsp chopped cilantro
1 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
2 tsp lemon juice
1 tsp salt

Steps

1.  Wash beans and trim ends.  Slice into rounds.
2.  Put ginger in blender with 3 tbsp of water until it becomes a smooth paste.
3.  Heat oil in pot over medium heat.  While heating add the paste and turmeric.  Fry, stirring constantly for 2 minutes.
4.  Add green chilies and cilantro and stir for a minute.
5.  Add the green beans and cook for another minute.
6.  Add the cumin, coriander, garam masala, lemon juice, salt, and 3 tbsp of warm water.  Mix well.
7.  Cover, set heat to low and cook beans for 40 minutes, stirring every 10 minutes.

Pooris

Ingredients

1/2 cup whole-wheat flour
1/2 cup all purpose flour
1 1/2 tbsp vegetable oil
oil for deep frying
extra whole-wheat flour

Steps

1.  Place flour in large bowl.
2.  Pour oil over it.
3.  Slowly add up to 1/2 cup water and mix until all flour adheres and you can knead it.
4.  Knead for 7-8 minutes.
5.  Form into a ball, cover with damp cloth, and leave for 1 1/2 to 3 hours.
6.  Heat oil in skillet (we used the deep fryer since we lacked space on the stove).
7.  While oil is heating, knead dough and separate into 14 balls.
8.  Roll each ball out until is is 3 1/2 to 4 inches in diameter.
9.  Drop the pooris into the oil.  It should sink and then rise.  Gently push pooris down.
10.  In a half a minute the pooris should puff up.  Turn it over and cook for another 30 seconds.
11.  Remove witha slotted spoon, drain in towel and serve immediately.

The Final Product

It was good but I don't think I am a fan of the pooris.  I did really like the green beans.  Super yum.  Oh we paired with the rice and spinach.