Category Archives: Indian

Paul’s Tandoori Chicken Fajitas with Watermelon Salsa

To prepare the tandoori:


1/2 C plain yogurt
1/2 lemon (juice)
1/2 small onion (grated)
1 T garlic (grated)
1 T ginger (grated)
1 T garam masala
1 T hot smoked paprika
1 tsp cumin (toasted and ground)
1 tsp coriander (toasted and ground)
1/2 tsp cayenne pepper
salt to taste
1 pound chicken (boneless and skinless, but into 1 inch pieces)

1. Mix all of the ingredients save the chicken.
2. Place the chicken in the marinade and refrigerate for at least an hour, preferably several hours to overnight.
3. Pull the chicken from the fridge and let it come to room temperature.
3. Remove the chicken from the marinade and skewer it.
4. Grill the chicken until cooked, about 3-5 minutes per side.

To prepare the salsa:

Mix together roughly two cups of watermelon diced with about one cup of ripe pear diced. Add about a third of a cup of red pepper finely chopped and one seeded serrano pepper finely chopped.

In a jar mix the juice of a couple of limes, about one half of a teaspoon of sugar and a little salt. Shake well and then add to watermelon mixture. Make sure it all gets mixed together.


Place some salsa on a fajita tortilla, add a skewers worth of chicken, spritz the chicken with just a little soy sauce, wrap, and take a bite.

The tandoori aspect of this comes directly from Kevin at Closet Cooking; everything else was me (Paul).


Cardamom and Pistachio Shortbread

1 C butter
½ C icing sugar
1 tsp crushed cardamom seeds
¼ tsp salt
¼ tsp baking powder
2 C flour
¼ C ground pistachios

Cream the butter, cardamom & sugar together.
Sift the dry ingredients together and add to the butter mixture.
When it holds together in a ball, form it into a log, wrap with plastic wrap and refrigerate at least 30 minutes (until solid).
Cut into ¼ inch slices and bake at 325 degrees for 20 to 25 minutes.
Cool 5 minutes & finish on a rack.

Serve with Oranges and Cream

Oranges and cream

Deceptively simple, this simple and refreshing dessert is one I make over and over.

8 blood* or navel oranges
2T rose water
4T honey
4 T orange juice
1 C whipping cream
4 T Gur, or Indian raw sugar

Segment the oranges and arrange nicely in a dish. Mix the rose water, honey and juice together and pour over oranges. Refrigerate at least one hour. Whip the cream and cover the oranges with it. Sprinkle the gur over the top and serve. (In a pinch I use dark brown sugar bur gur is delicious!)

(Best of Lord Krishna’s Cuisine)

Butter Chicken

6 single chicken breasts
2 tsp garam masala
2 tsp ground coriander
3/4 tsp chili powder
2 tsp grated fresh ginger
3 cloves garlic crushed
2 T white vinegar
1/4 C tomato paste
1/2 C yogurt
1/3 C butter
1 large onion, finely chopped
1 cinnamon stick
4 cardomom pods bruised
1 tsp salt
3 tsp paprika
425g can tomato puree
3/4 C chicken stock
1 C cream

– Cut chicken breasts into 3 pieces each
– Combine garam masala, ginger, garlic, vinegar, yogurt and paste in a bowl, add chicken, coat with marinade and refrigerate overnight
– Heat butter in large pan, add onion, cinnamon, and cardomom. Add chicken mixture; cook stirring, 5 minutes
– Add salt, paprika, puree and stock; simmer uncovered 10 minutes, stirring occasionally. Add cream; simmer about 10 minutes or until chicken is tender


Watermelon Lime Salad

2 limes
1 tsp grated ginger
1/2 tsp minced serrano
freshly ground (is there any other kind?)black pepper, and a little salt
2 T olive oil
9 C diced watermelon
1/4 C thinly sliced radish
1/2 C finely sliced mint
1/4 finely choppe cilantro

Remove the zest from 1 lime and cut into thin strips. Cut segments from the lime (like a grapefruit). Squeeze juice from the membranes into bowl. Juice other lime into bowl.

Combine zest, juice, ginger, chile, pepper, salt and oil.
Combine watermelon, radishes, lime segments, mint and cilantro.
Pour dressing over and serve.

From One Spice Two Spice (by Floyd Cardoz). Fully recommend this book…fairly easy with half an eye to Western cooking (he’s originally from Goa so it has a bit of a Portuguese feel as well).

Paul’s Pumpkin (Squash) Rasam

1 red onion
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
2 cloves
1 bay leaf
1/2 tsp fenugreek seeds
1 dried red chile
3 cloves garlic
2 square inches of ginger, finely sliced
1 C unsweetened coconut
6 coarsely chopped carrots
1 C chopped celery (orig recipe called for celery root)
2 acorn squash (orig recipe says this or 5 cups chopped sugar pumpkin)
1 can diced tomato
1 can lentils
1 tsp salt
1/4 C tamarind paste (see instructions….substituted chunks from block and pomegranite molasses)

2 T canola oil
1 tsp brown mustard seeds
20 fresh curry leaves

1/4 C each chopped chives and cilantro
1/4 C toasted green pumpkin seeds

Preheat oven to 375F. Rub onion with oil and roast around 50 minutes.
When cool enough, peel and chop and put aside.

One at a time toast over low heat and then set aside the coriander, cumin, peppercorns and cloves then bay leaf, fenugreek and chile. Then grind together.
(Next time I would just toast them all together).

Toast garlic cloves in large saucepan over low heat until slightly charred.
Add the ginger and toast til slightly coloured.
Add coconut and toast til lightly coloured. (Smells fantastic at this point).
Increase heat to medium high and add the carrots, celery and oil.
Cook and stir for around 3 minutes.
Stir in the squash and cook for another 2 minutes.
Stire in tomatoes, lentils, onion, salt and 3 quarts water.
Simmer for 30 minutes.

Stir in the ground spices. Here the original recipe called for tamarind paste..I chopped off a few pieces from the block I had and threw them in and also about 2 T pomegranite molasses (who knows why; seemed like a good idea at the time and it turned out to be).
Simmer for a few minutes longer.

Strain the soup.
(Here I departed from the original. It said to press through until you go no more than 20% of the solids through the strainer…this left a thin broth with a less than full flavour considering all that had already happened. I took about 1/3 of the solids leaving out mostly the onions, hand blended them well and then stirred them back into the broth. This punched up the flavour considerably).

Just before serving, heat the oil in a skillet til hot, add mustard seeds until they start popping and then the curry leaves…then stir the sizzling mixture into the soup.
Garnish with the chives, cilantro and pumpkin seeds.

Great soup!! Based on a recipe in One Spice Two Spice.

Chicken Tikka

– 6 single chicken breast fillets
– 1 T grated fresh ginger
– 3 cloves garlic, crushed
– 3 T lemon juice
– 2 tsp. Ground coriander
– 2 tsp. Ground cumin
– ½ tsp garam masala
– ½ tsp chili powder
– ¼ tsp cayenne pepper (my own addition)
– 1/3 cup yogurt
– 2 T tomato paste

Cut chicken fillets in half, make 3 shallow cuts across each piece
Combine remaining ingredients in large bowl; add chicken, stir to coat with marinade.
Cover, refrigerate overnight.
Barbecue or griddle fry chicken, both sides until tender.

From: Easy Indian Style Cookery (Australian Women’s Weekly)