Celebrating India!

We had a small cultural celebration today at lunch for our study of Gandhi and India.
We tried some Indian food and looked at pictures from Elder Cloward's mission in India.

Here is the link to Elder Cloward's blog with the pictures if you would like to look at them with your family... elderkaidencloward.blogspot.com

Here are the recipes for the food that we tried today:

Lentil Dal

1 tablespoon olive oil
1 cup onion, chopped
1 tablespoon fresh ginger, peeled, minced
2 teaspoon cumin seed
2 teaspoon turmeric, ground
1/2 teaspoon red pepper, crushed
4 garlic cloves, minced
2 cups cauliflower florets, chopped
2 cups tomatoes, chopped
2 1/2 cups chicken broth
1 cup dried lentils
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro, minced
3/4 teaspoon salt

Directions:

1. Heat olive oil in large saucepan over medium-high heat.
2. Add onion, ginger, cumin, turmeric, red peppers, and garlic.
3. Saute 2 minutes.
4. Add cauliflower and tomatoes; saute 1 minute.
5. Stir in broth and lentils; bring to a boil.
6. Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
7. Stir in lime juice, cilantro, and salt.


Slow Cooker Chicken Tikka Masala 

Ingredients:

2 pounds chicken thighs boneless, skinless
1 cup full-fat canned coconut milk
2 cups diced tomatoes
1 TBSP fresh ginger root minced
3 cloves garlic minced
1/2 large yellow onion or white, thinly sliced
1 TBSP + 2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp kosher salt (less for finer grain)
1/4 tsp red chili flakes
1 TBSP sweetener of your choice
2 TBSP butter or coconut oil
Optional: cilantro for garnish

Directions:

Prep and clean the chicken thighs (remove excess fat and skin), place in a bowl and coat in 1 tablespoon of garam masala.  Place chicken in the slow cooker.  Thinly slice half an onion and lay on top of the chicken thighs.  In a sauce pan, melt the 2 tablespoons of butter with the minced ginger root and garlic on medium heat.  When the garlic and ginger sizzles, add the coconut milk and crushed tomatoes.  The spices go next — 2 teaspoons of garam masala, the coriander, cumin, salt, red chili flakes and sweetener.  Simmer for just a few minutes, until the spices are well mixed and the sauce starts bubble.  Pour the sauce over the onions and chicken thighs already waiting in the slow cooker.  Cover and set the slow cooker to low.  Cook for 3 to 4 hours.  Serve over cooked Basmati Rice.

Hyderabad at sunset