Black Bean Corn Salad

I had a wonderful version of this at a party in Boston years ago. Been looking for the recipe ever since. This one adapted from from Divas Can Cook comes close.

SALAD
1 c frozen corn sweet corn
1 can black beans, drained
dice the following to a similar size as the corn
2 bell peppers, diced – choose two different colors for visual appeal
1 small red onion, diced
1 pint grape tomatoes, diced
2-3 cloves garlic, minced
3 T fresh cilantro, chopped

CHILI LIME DRESSING
1½ Tablespoon fresh lime juice
1 T olive oil
1 teaspoon chili powder
1 teaspoon salt
Pinch of cumin

1 avocado, diced (optional)
o-o-o-o-o-o-o-o-o

Place salad ingredients in a large bowl. Wisk dressing ingredients together in a small bowl.
Pour dressing over salad and toss to combine. Refrigerate for at least an hour; it gets better as the flavors meld. Add avocado if desired, toss gently before serving.

photo credit divascancook.com

Balti Chicken

The sauce is delicious and easy to make.  Balti refers to a British-style of cooking Indian inspired dishes served in a steel wok-like ‘balti bowl’.

1 whole chicken skinned and cut up
3 T olive oil
2 or 3 onions, sliced thin
large can of whole peeled tomatoes

1 stick of cinnamon, 1-2″
2 cardamom pods
4 black peppercorns
1/2 t cumin seeds
1 t ginger pulp
2 or 3 cloves of garlic, minced or pressed
2 fresh green chili peppers, chopped
1 t garam masala
1 t chili powder
1 t salt

1/2 c plain yogurt

4 T lemon juice
1/8-1/4 c fresh cilantro, chopped fine
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Heat oil in a wok or large heavy bottom pot over medium heat, add onions and cook until golden. Add all the spices, including the ginger, garlic and chili peppers and cook for a minute until blended and fragrent. Add tomatoes, lower heat and cook 5 minutes, stirring frequently.

Now add the chicken pieces, two at a time and cook for about 10 minutes, turning frequently to allow spice mixtures to penetrate fully. Add the yogurt and mix carefully. Lower heat, cover the pan and simmer gently for half an hour.

Once chicken is done, add the lemon juice and cilantro and serve.

Adapted from a recipe in Indian by Shehzad Husain & Rafi Hernandez, page 42

Salsa Verde

Great late summer treat – serve cold as a dip for your favorite tortilla chips.

1 pound tomatillos (10-12 medium sized ones)
1 small onion, chopped fine
1/4 c fresh cilantro leaves
1 jalapeño pepper, chopped fine (leave seeds out to reduce heat)
2 cloves garlic, pressed
1/2 t sugar
1/4 t salt

Dehusk and place tomatillos in a saucepan, cover with water and bring to a boil. Simmer 10 minutes. Drain and place in a food processor or blender. Process until not quite smooth, then add the remaining ingredients and blend until just combined, with a course texture.

Adapted from 1000 Vegetarian Recipes page 480

Onion Bhajias

Indian Yogurt Soup makes a nice dipping sauce for this classic Indian snack food. You can substitute other vegetables for the onions.

2 c besan (chickpea) flour
1/2 t chili powder
1 t turmeric
1 t baking powder
1/4 t asafoetida
salt to taste
1/2 t each: fennel seeds, cumin seeds, onion seeds coarsely crushed

2 large onions finely sliced
2 green chili peppers, finely chopped
2 c fresh cilantro, chopped

cold water to mix
vegetable oil for deep-frying
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Mix flour and spices in a large bowl. Add the onion and green peppers and toss together well. Very gradually mix in enough cold water to make a thick batter.

Heat oil for deep-frying in a wok or deep pot. Drop spoonfuls of the onion batter into the hot oil and fry until golden brown and cooked through. Don’t fry too many at once, leave room to turn. Drain well and serve hot.

From Indian by Shehzad Husain & Rafi Fernandez, page 14.

Black Bean Quesadillas

First made these in 2004, I like that they are baked, not fried. You can use any combo of beans/cheese really. This is my very adapted recipe inspired by Vegetarian Times page 281. My recipe note says, “for kids bake with beans inside only” also “DOUBLE”.

1 can black beans (15 ounce) rinsed
1 small onion, chopped
2 or 3 cloves of garlic, pressed
1 t chili powder
1/2 c chopped tomatoes
1/4 c fresh cilantro, chopped
1/2 c black or Kalamata olives, sliced thin
8 6″ tortillas
1/2 lb shredded jalapeno jack cheese
about a 1/2 a bag of baby spinach
other veggies you may have on hand – peppers, cucumber, grated carrot etc.
salsa

Preheat oven to 350 degrees.

Sauté onions and garlic, add the chili powder, then beans. Cook until warmed through then mash. Stir in tomatoes, cilantro and olives. Lay out four tortillas on a cookie sheet and spread bean mixture evenly between the four. Sprinkle 1/2 the cheese (or a little more) distributed evenly over the four. Top with remaining tortillas and pop into the oven. Bake for about 12 minutes, until cheese is melted. OR cook them on a cast-iron pan over medium heat, flipping once, until cheese melts and tortillas are lightly browned. Cut into wedges and serve hot with extra cheese, spinach (and or other veggies) and salsa on the side.

Green Coconut Curry with Vegetables

Adapted from Vegetarian Times recipe page 251 – first made in 2004

1 large or 2 small jalapeno peppers or use a hotter pepper if preferred
1/4 c fresh cilantro
1 shallot, minced
2 – 4 cloves garlic, pressed
1 t coriander
1 t cumin
1 t caraway seed
salt and pepper

1 can coconut milk
1 T soy sauce
1 1/2 inch chunk of ginger peeled and grated
zest from a lime
4 c chopped assorted vegetables: zucchini or summer squash, cauliflower, broccoli, carrots, precooked potatoes

Cook spices, cilantro and peppers for a few minutes in a stew pot over medium high heat until fragrant. Stir in the rest of the ingredients and simmer until tender, about 10 minutes. Don’t overcook vegetables! Serve over Indian Spiced Rice.

Curried Chick Peas with Potato Cakes

Sometimes I just make the potato cakes, they are SO GOOD! 

Curried Chick Peas

2 T vegetable oil
2 T ground coriander
2 T ground cumin
1 t turmeric
1/2 t salt
1/2 t sugar
2 T flour, mixed with a little water to make a paste

2 cans chick peas, drained
2 green chili peppers, chopped fine
1″ piece of fresh ginger, grated
1/2 c chopped fresh cilantro
1 can chopped tomatoes, drained

Heat oil in a sauce pan and toast the spices for a few minutes, stirring constantly  until fragrant. Stir in salt, sugar and flour paste and continue cooking a few more minutes.  Add the rest of the ingredients, combine well and  simmer for 10 minutes.

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Potato Cakes

2-3 potatoes – about a pound, peeled, boiled and mashed
2 green chili peppers chopped fine
1 cup fresh cilantro, chopped fine
1 1/2 t ground cumin
1 or 2 T mango chutney – mince any chunks
pinch of salt

Ghee or vegetable oil for frying

Combine mashed potatoes with the other ingredients until well blended. Mixing with your hands works best, but be careful if you use very hot peppers!

Heat the ghee or oil in a skillet.

Shape the mixture into 2-3 inch diameter patties. Fry patties on both sides, transferring them to the oven on warm as you go.

Serve hot with curried Chick-peas and plain yogurt

Adapted from “Indian” page 188

Chicken in Cashew Nut Sauce

Delicious made with locally raised chicken or try the vegetarian alternative — substitute vegetarian chicken and/or textured vegetable protein, chicken flavor.  Both versions are excellent. Serve over plain white or brown rice.

2 medium onions
2 tablespoons tomato paste
1⁄2 cup cashew nuts
1 1⁄2 teaspoons garam masala
1 teaspoon garlic pulp
1 teaspoon chili powder
2 tablespoons lemon juice
1⁄4 teaspoon ground turmeric
1 teaspoon salt
1/4 c plain yogurt
2 tablespoons oil
1 tablespoon chopped fresh cilantro
1 tablespoon golden raisins
1lb boneless skinless chicken, cubed
2 1⁄2 cups button mushrooms
1 1⁄4 cups water

More fresh cilantro for garnish

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Cut the onions into quarters, place in a food processor or blender and process for about 1 minute. Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions and process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.

Heat the oil in a saucepan on medium,  and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary. Add half the chopped fresh coriander, the raisins and the chicken cubes and continue to stir fry for a further 1 minute. Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.

After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve over plain rice garnished with the remaining fresh coriander.

Adapted from a recipe in Indian  by Shehazad Husain & Rafi Fernandez