If you're Indian, you probably have a good number of "mom" recipes. The ones that pull out all the stops and require at least 2 trips to the store. I love my mom's recipes and I make them whenever I am very homesick. But I am no where near as adept as my mom as throwing it together seemingly effortlessly. It usually takes lots of time and effort.
And then I discovered two saving graces (I'll save the second for later). The first is Madhur Jaffrey. She writes Indian cookbooks. And don't be mistaken, some of her recipes can require lots of time and effort. BUT she has one cookbook called "Quick and Easy Indian Cooking" and all the recipes in it are just that. Kid you not most recipes I use from her book get me kitchen to table in 30 minutes- for both a meat and a veggie. I use a rice cooker for rice so that doesn't count. If the recipes take longer, it's usually simmering/pressure cooking time where you can do something else. I love this book! I went from making Indian food once a month-ish to every week. Get the book and thank me later it will be the best $15 you spend! with regard to Indian cooking anyway..
Oh and the best part: Each recipe is prefaced with a lovely anecdote about Madhur's life. If it weren't for the picture and the type, you could almost swear she was you grandma passing down tricks to keep a happy well fed home!
Note: I know I'm Indian and I should have ground ginger and garlic paste ever at my disposal. And once upon a time I did. Now whenever I need ground ginger and/or garlic I just use my trusty microplane zester. So much easier!!
Also, I steam veggies in the microwave and add them to dishes to save time on cooking.
Ingredients:
1 1/2 Tbsp grainy mustard
1 1/2 tsp ground cumin
1 1/2 tsp ground tumeric
1/2 - 1 tsp chili powder
1 tsp salt
1 tsp red wine vinegar
3 Tbsp oil
1 small onion. cut in half rings
6 cloves garlic
1 1/4 lb boned shoulder (pork or lamb) cut into 1 inch cubes
2/3 cup coconut milk
2 potatoes, skinned and cut into 6 large pieces each
You can use a pressure cooker or a deep nonstick pan with a lid for this.
Mix the mustard, cumin, tumeric, chili powder, salt and vinegar and set aside.
Put the oil in your pan and add the onion rings. Cook until brown. Then add the garlic and saute for a minute. Next put in the spice paste followed by the meat. Stir fry for 2 - 3 minutes and add the coconut milk. Mix well.
If you are using a pressure cooker, add 2/3 cup of water, seal the cooker bring up to pressure once, and then reduce heat to a simmer. Simmer for 20 minutes.
If you are using a nonstick pan, add 1 cup of water, bring to a boil, cover and simmer for 60 - 70 minutes.
Towards the end, toss your potatoes in a little oil and salt and steam them in the microwave. Once the curry is done simmering, mixx the potatoes in.
Enjoy with rice or rotis.
You'll lick your plate clean!
Shrimp Byrani
This is one of my mom's recipes. I make it pretty well, but I don't quite have my mother's hand. And I'm sure she'd have my head if I gave out her recipe en masse. If you desperately need to have it - I'll see what I can negotiate!!
Enjoy!!
