Recipe: Flavors of India Roasted Chicken t Serves 4 to 6 Here's a tasty Indian twist on herb-roasted chicken. Tenderized with lemon and encrusted with a mélange of flavors like ginger, garlic, caraway seeds, turmeric, coriander and garam masala, this chicken is well-seasoned but mild enough for the whole family to enjoy. Ingredients 1 tablespoon grated ginger 1 teaspoon caraway seeds 1/2 teaspoon garam masala 1/2 teaspoon salt 1/4 to 1/2 teaspoons cayenne 1/4 teaspoon ground coriander 1/4 teaspoon ground turmeric 2 garlic cloves, finely chopped 1 (4- to 5- pound) whole chicken 1/2 lemon 1 tablespoon ghee (clarified butter), melted Method Preheat oven to 375°F. Put ginger, caraway, garam masala, salt, cayenne, coriander, turmeric, and garlic into a small bowl and stir well to combine. Arrange chicken in a lightly-oiled baking pan and season all over with ginger mixture. Squeeze lemon over chicken, then place the rind inside the cavity. Drizzle chicken with ghee. Roast, basting a few times, until a thermometer inserted in the thickest part of thigh reaches 170 to 175°F, about 1 1/2 hours. Set chicken aside to let rest for 10 minutes, then carve and serve. Nutrition Per serving: 500 calories (260 from fat), 29g total fat, 9g saturated fat, 180mg cholesterol, 400mg sodium, 2g total carbohydrate (0g dietary fiber, 0g sugar), 53g protein Tags: Indian, Gluten Free, Wheat Free Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service. rinse and place in a medium saucepan with water. soft. and simmer until the peas are tender. divided 2 tablespoons olive oil 3 cloves garlic. salt and 1/2 cup of the onion. stirring occasionally. more to taste 2 cups chopped yellow onion. Drain. Add the onion mixture to the cooked peas. stirring to combine. finely chopped 2 teaspoons garam masala Freshly ground black pepper to taste Method Rinse peas and soak in water for 10 minutes. Ingredients 1 cup yellow split peas 3 cups water 1/2 teaspoon sea salt. reduce the heat. and just beginning to brown. 10 to 15 minutes. While the split peas are cooking.Recipe: Masala-Spiced Yellow Dal Serves 4 to 6 Dals. garlic and garam masala. This is a traditional one. which refer to all manner of preparations for stewed lentils. until they are golden. 45 to 50 minutes. heat oil in a skillet and sauté the remaining onion with garlic and garam masala over medium heat. Simmer 10 to 15 minutes to blend . are popular accompaniments at Indian meals. flavored with onions. Bring to a boil. cover. sweet potato slices and cardamom pods. chopped 1 teaspoon garam masala 1/2 to 1 teaspoon ground cumin Lemon juice Cayenne pepper 1/8 teaspoon sea salt Ground black pepper to taste Method Stovetop method: Soak the peas in water to cover overnight. Lynn uses a slow cooker to make this soup with great results. peeled and cut into 1/2-inch slices 7 whole green cardamom pods 1 to 2 tablespoons ghee (clarified butter) or canola oil 1 medium yellow onion. Bring vegetable broth to a boil in a medium pot. Reduce heat to a simmer and cover. Cardamom and garam masala add subtle spice to split peas and sweet potatoes. Simmer for an hour. . Add soaked peas. Drain and rinse.Split Pea and Sweet Potato Soup Lynn from Missouri first tasted this soup many years ago and wanted to learn to make it at home. Ingredients 1 cup yellow split peas 1 quart vegetable broth 1 medium sweet potato. When ready to serve. Click here to upload a photo. sweet potato and cardamom pods in a slow cooker. salt. Remove cardamom pods and season the soup with lemon. broth. Stir.Heat ghee in a skillet over medium heat. cayenne and pepper. When sweet potatoes and peas are tender. Add onions. Remove cardamom pods and season the soup with lemon. and pepper to taste. cover and cook 15 minutes longer on high heat. garam masala and cumin and cook for 10 minutes. adding additional broth or water to thicken if needed. Email recipe | Print recipe | | Object 1 | Object 2 Rated by 23 people Rate this | Add your comment Serves 4 Garam masala (a blend of Indian spices) enriches these greens with a warm flavor that pairs well with . stirring often. Add the spiced onions to the slow cooker. add the spiced onions to the pot. Tomatoes and Indian Spices This recipe has no customer images yet. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. cayenne. Home • • • • • • • Stores Product Info Recipes Health Starts Here Values Company Shop Online Search Whole Foods Market Site Recipe: Collards with Lentils. garam masala and cumin and cook 10 minutes. Stir and cook 5 minutes more. stirring often. Slow Cooker method: Place peas. heat ghee in a skillet over medium heat. Add onions. thinly sliced 2 teaspoons garam masala 1 (15-ounce) can no-salt-added diced tomatoes 1 bunch collard greens. Add onion and garlic and cook 5 minutes or until onion is translucent. combine lentils and 2 cups water in a medium pot. Stir lentils into skillet with collards and serve. Add tomatoes and their juices with 1 cup water and bring to a boil. Bring to a boil. Cover and simmer 20 minutes. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Meanwhile. chopped 4 cloves garlic. Reduce heat to medium-low and stir in collards. Ingredients 1 medium onion. thick stems removed and leaves sliced into 1-inch-thick ribbons 1 cup red lentils Method Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat. Stir in garam masala and cook 1 minute.tomatoes and lentils. • • • • • • • • Home Stores Product Info Recipes Health Starts Here Values Company Shop Online Search Whole Foods Market Site Recipe: Indian Spiced Garbanzos and Greens . Indian Spiced Garbanzos and Greens Report abuse Submitted by: FeedMeGood See all customer images Recommend Upload a photo • • • • Email recipe | Print recipe | | Object 3 | Object 4 Rated by 15 people . Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands. Add onion. Serve with naan or other soft flatbread. stirring occasionally. divided 1 (14-ounce) package extra firm tofu. very thinly sliced 1 tablespoon finely chopped fresh ginger 1 tablespoon garam masala* 1 (28-ounce) can diced tomatoes. drained. a blend of aromatic spices such as cardamom. garlic. Chana Masala. high-sided skillet over medium-high heat. ginger and jalapeño and cook until onion is tender and translucent. if you like. Stir in cilantro and lemon juice and serve. Substitute spinach or Swiss chard for the collards. Ingredients 1/2 cup low-sodium vegetable broth 1 medium yellow onion. stems removed and leaves thinly sliced 1/4 cup chopped fresh cilantro leaves (optional) 1 tablespoon fresh lemon juice Method Heat broth to a simmer in a large. chopped 2 cloves garlic. cover and cook 10 minutes more. stirring occasionally. until greens are tender. Stir in collards.Rate this | Add your comment Serves 4 Inspired by the popular Indian dish. this is a satisfying mixture of seasoned greens and beans. use a nonstick skillet if you have one on hand. Reduce heat to medium and simmer 15 minutes. cloves and cinnamon. prepared according to package directions* . Stir in curry and garam masala and cook 1 minute. Add tomatoes. 5 to 6 minutes. with their liquid* 1/4 to 1/2 cup water or vegetable broth 1 (1-pound) bag frozen green peas. patted dry and cut into 1/2-inch cubes* 3 tablespoons cornstarch 2 yellow onions. This dish is spiced with garam masala. seeded and finely chopped 1 teaspoon curry powder 1/2 teaspoon garam masala 1 (15-ounce) can no-salt-added diced tomatoes 2 (15-ounces each) cans no-salt-added garbanzo beans. Ingredients 3 tablespoons canola oil. garbanzos and 1 cup water and bring to a simmer. Since tofu sometimes sticks to the skillet when panfried. finely chopped 1 teaspoon grated fresh ginger 1 jalapeño pepper. thawed* Salt and pepper to taste 1 (1-pound) package frozen cooked jasmine rice. rinsed and drained 1 bunch collard greens. Turkey and Sweet Potato Curry Serve this dish simply with toasted pita or spoon it over brown rice. stirring often. shake off any excess and cook. Heat remaining 1 tablespoon oil in skillet. Season with salt and pepper. Add garam masala and tomatoes and simmer for 5 minutes. cloves and cinnamon. add onions and ginger and cook. tossing occasionally.Method Heat 2 tablespoons oil in a large skillet over medium high heat. Since tofu sometimes sticks to the skillet when panfried. carefully transfer to a paper towel-lined plate to drain. patted dry and cut into 1/2-inch cubes* 3 tablespoons cornstarch 2 yellow onions. drained. It is a hearty. very thinly sliced 1 tablespoon finely chopped fresh ginger 1 tablespoon garam masala* 1 (28-ounce) can diced tomatoes. until golden brown. reduce heat. Season with salt and pepper. tossing occasionally. carefully transfer to a paper towel-lined plate to drain. until golden brown. until golden brown. Indian Spiced Peas with Tofu This dish is spiced with garam masala. with their liquid* 1/4 to 1/2 cup water or vegetable broth 1 (1-pound) bag frozen green peas. . then spoon over rice and serve. toss tofu with cornstarch to coat. until golden brown. toss tofu with cornstarch to coat. add onions and ginger and cook. Add water or broth. peas and tofu. prepared according to package directions* Method Heat 2 tablespoons oil in a large skillet over medium high heat. Add water or broth. peas and tofu. reduce heat. shake off any excess and cook. Working in batches. then spoon over rice and serve. divided 1 (14-ounce) package extra firm tofu. a blend of aromatic spices such as cardamom. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands. Heat remaining 1 tablespoon oil in skillet. Ingredients 3 tablespoons canola oil. use a nonstick skillet if you have one on hand. Working in batches. Add garam masala and tomatoes and simmer for 5 minutes. cover and gently simmer for 10 minutes more. Using a slotted spoon. cover and gently simmer for 10 minutes more. Serve with naan or other soft flatbread. thawed* Salt and pepper to taste 1 (1-pound) package frozen cooked jasmine rice. Using a slotted spoon. spicy meal to warm a cold winter's night. stirring often. sugar and half-and-half and cook until heated through. Ingredients 2 tablespoons extra virgin olive oil* 1 medium yellow onion.Ingredients 2 tablespoons finely chopped ginger 2 tablespoons finely chopped garlic 2 teaspoons crushed red pepper flakes 2 tomatoes. garlic. chopped 1 pound chopped cooked sweet potatoes 3 tablespoons brown sugar 2 tablespoons half-and-half (optional) Method Put ginger. Stir in turkey and marinade. curry powder. . chopped 2 teaspoons garam masala 1/4 cup sesame seeds 2 (15-ounce) cans garbanzo beans (chick peas). Add onions and cook until translucent. garam masala. Heat oil in a large skillet over medium heat. chopped 2 tablespoons curry powder 2 tablespoons garam masala 1 cup nonfat yogurt 1/2 bunch cilantro. such as serrano or jalapeno.* drained and rinsed 1/2 cup dried red lentils 1 (28-ounce) can tomato puree 2 cups vegetable broth 1/4 cup pitted black olives 1/2 cup yogurt Method Heat olive oil in a pan and sauté the onions. Add turkey. tomatoes. Transfer to a large bowl and serve. Slow Cooker Chickpea and Lentil Stew This hearty stew offers rich flavor at an approachable price. Warm pieces of naan bread make the perfect accompaniment. Add yogurt about 15 minutes before serving. chopped 1 chile pepper. garam masala and sesame seeds and cook until peppers begin to soften. yogurt and cilantro into a deep bowl and stir to combine. toss well. seeded and chopped. garlic. chopped 1 pound chopped cooked turkey 1 tablespoon extra virgin olive oil 1 small yellow onion. sweet potatoes. Add peppers. cover and refrigerate overnight. stemmed. more to taste 4 cloves garlic. Combine everything except the yogurt in the slow cooker and cook on low 8 to 10 hours. Ingredients with an asterisk (*) are available as Whole Foods Market Brands. pepper flakes. cumin. ginger. We combine paprika and tamarind paste with ginger. this recipe offers a good introduction to Indian cuisine. salt. cumin. garam masala. combine yogurt. Serve with basmati rice. Cover and refrigerate for 2 to 4 hours. oil. including chicken. and this spicy marinade makes the most of it. lamb of beef. cayenne. ginger. skinless chicken breast halves Method In a large bowl. garlic. Indian Spiced Chicken Simple and delicious. simply marinate them for about 4 hours before grilling. finely chopped 4 boneless. Ingredients 1 cup plain whole milk yogurt 1 tablespoon finely chopped ginger 1 tablespoon sunflower oil 1 tablespoon tamarind paste 2 teaspoons garam masala 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 cloves garlic. grated Salt and pepper to taste Method Put yogurt. peppers and juicy cherry tomatoes before grilling.Indian-Style Spicy Yogurt Marinade Yogurt is a natural meat tenderizer. Its bright red color suggests a slightly spicy flavor. paprika. Ingredients 1 1/2 cups plain yogurt 3 tablespoons olive oil 1 tablespoon garam masala or Indian spice mix 2 cloves garlic. tamarind. and garlic to make a marinade. remove chicken from marinade. if you like. Add chicken and turn to coat pieces well. Grill . Skewer cubes of the marinated meat with onions. oil. A less-visible ingredient in this lively dish is yogurt. which acts as a tenderizing agent. This mixture will produce a flavorful golden brown crust on all manner of meats. When grill is hot. turmeric. cayenne and turmeric for a flavorful complement to chicken. garam masala. finely chopped 1 (1-inch) piece ginger. discarding leftover marinade. Light the grill. coriander. and salt and pepper into a bowl and stir to make a marinade. Bake for about 25 minutes. garlic. peas and spices.the chicken until it is cooked through. 8 to 10 minutes. ginger and garlic. The recipe includes tamarind. These are excellent hot from the oven or chilled. ginger. Preheat the oven to 400°F. With sauce simmering slowly. Reheat samosas in a 400°F oven until heated through. Tamarind can be found as a frozen paste. use chunky jarred applesauce instead of making your own. toasted Method Combine tamari. these crispy nuggets are hard to keep out of your mouth. tamarind paste. cut it into 1-inch squares. orange juice. Roll tofu in sunflower seeds until well coated. garam masala. lemon juice. a liquid concentrate. an herb indigenous to India that has been cultivated for its pungent acidic flavor since prehistoric times. To freeze samosas. Bring to a rolling simmer. pressed 1 cup sunflower seeds. Simmer sauce for one minute. and molasses in a small saucepan. Crispy Garlic Tofu Bites Even if you are not a tofu fan. about 3 teaspoons 2 1/2 tablespoons lemon juice 1/2 cup orange juice concentrate 1/2 cup tamarind paste 1/2 cup ketchup 1 tablespoon minced fresh ginger 1/2 teaspoon curry powder 1/2 teaspoon garam masala 1 1/2 tablespoons molasses 4 teaspoons cornstarch 1 tablespoon cold water 1 pound extra firm tofu. allow them to cool completely and then freeze. The porous tofu soaks up the tamarind's bittersweet flavor and forms a caramelized crust around each bite with the tamari. or until deep golden brown. remove the pan from the heat. minced. Combine cornstarch and cold water. Place the tofu on a lightly oiled baking pan. about 4 minutes per side. The crunchy roasted sunflower seeds add contrasting texture. then serve immediately. coat it in marinade and marinate for two hours in the refrigerator. For a shortcut. ketchup. . Ingredients 1/2 cup low-sodium tamari 6 cloves garlic. whisk in diluted cornstarch. or fresh in pods. When tofu is ready. curry powder. turning the pan once during the cooking process Sweet Potato Samosas with Spiced Applesauce Makes about 30 Using prepared puff pastry saves a step in this recipe for samosas filled with a fragrant mixture of sweet potatoes. Homemade applesauce makes an enchanting partner. stir together apple juice. leaving small chunks intact. Add cumin seeds and cook until seeds begin to sizzle and pop. Mash apples with a fork. Bake until golden brown. To assemble samosas. turmeric and garam masala and cook for about 1 minute. cloves and cayenne in a small bowl. cored and cut into chunks 1 tablespoon apple juice 1/2 teaspoon tamarind concentrate 1 teaspoon brown sugar Pinch of ground cloves Pinch of cayenne 1 teaspoon expeller-pressed peanut oil 1/2 teaspoon cumin seeds Salt to taste Sweet Potato Samosas 2 tablespoons expeller-pressed peanut oil 1 teaspoon black mustard seeds 1 teaspoon finely grated ginger 1/2 teaspoon ground turmeric 1/2 teaspoon garam masala 1 pound sweet potatoes. then pour into applesauce and stir well to combine. set aside. lightly beaten Method For the applesauce. with applesauce on the side. Add sweet potatoes and toss to coat with spices. sugar. Season with lemon juice and salt. tamarind concentrate. For the samosas. Serve samosas warm. peeled. Fill each cone two-thirds full with sweet potato mixture. Preheat oven to 375°F. then lightly mash sweet potatoes with the back of a fork. then pinch and fold the two open edges together to seal. heat oil over medium high heat in large nonstick skillet. 18 to 20 minutes. 15 to 20 minutes. Cut each round in half and brush with beaten egg. add peas and cook 2 minutes longer. Uncover. Add mustard seeds and cook until seeds begin to sizzle and pop. Allow applesauce to cool. stirring. thawed according to package directions 1 egg. Uncover and cook another 5 to 8 minutes. unfold puff pastry and cut it into 5-inch rounds.Ingredients Spiced Applesauce 3 medium sweet-tart apples. stirring frequently. Add 1/4 cup water and salt. peeled and cut into 1/4-inch chunks Salt to taste 1 cup frozen green peas. Bring the two ends of the straight side of each piece of pastry together to make a cone. Heat oil in a small skillet over medium high heat. . or until apples are tender but not mushy. Meanwhile. Add ginger. Add apple juice mixture to skillet and cook for 20 seconds. put apples into a medium saucepan with 1/4 cup water. Pinch edge with fingers to make a decorative pleat. Cover and simmer for 10 minutes. cover and cook over medium low heat until potatoes are tender. until fragrant. thawed 1 teaspoon lemon juice 1 (14-ounce) package puff pastry. Place samosas as done on a parchment-lined baking sheet and brush tops with additional beaten egg. Season with salt and set aside. Use 1/2 cup of the vegetable broth. seeds discarded 1 medium red onion. for about 8 minutes. cayenne. then stir in onions. kaffir lime leaves or bay leaves. Yogurt and cilantro leaves are essential as cooling agents to offset the spicy ingredients. about 10 minutes. then add dried chiles. drained 1 (14-ounce) can fire roasted crushed tomatoes 1/4 cup goat's milk yogurt 3 (15-ounce) cans black-eyed peas. garnished with cilantro. about 5 more minutes. Ingredients 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon cayenne pepper 2 cloves garlic. Add remaining cup of vegetable broth and tomatoes. stirring. chopped 1 1/2 cups vegetable broth. drained 1/2 teaspoon garam masala 2 tablespoons roughly chopped cilantro Method In a small bowl. coriander. combine cumin.Indian Black-Eyed Peas with Seitan This recipe draws freely from classic Indian cooking techniques that infuse spices into vegetarian dishes. Add black-eyed peas to pot along with garam masala. garlic. Cook. Cook. a vegetarian protein source made from whole wheat flour. and a pinch of salt and pepper. stirring from time to time. Cook slowly for about 2 minutes until fragrant. finely chopped Salt and pepper to taste 1/4 cup corn or canola oil 1/2 tablespoon ground coriander 1/4 teaspoon ground cloves 5 whole green cardamom pods 2 kaffir lime leaves or 2 dried bay leaves (optional) 1 (1-inch) piece cinnamon stick 1 (1-inch) piece ginger. peeled and finely chopped 2 dried chile de arbols. divided 2 (8-ounce) packages seitan. Add ginger and cook for 2 minutes. stir in yogurt mixture. stirring often. works perfectly for absorbing the warm spice flavor. Season with salt and pepper. cook for 1 minute more. raise heat and bring to a boil. turmeric. covered. Cover pot and cook until seitan and beans are heated through. trimmed. Turn heat off. Stir. adding a bit at a time and stirring and scraping the bottom of the pot as the onions cook to keep them from sticking. cloves. Set aside. Seitan. Add garlic and spice mixture and seitan and cook for 1 minute. stirring halfway through. and cinnamon and turn heat to medium. cardamom. Remove about 2 tablespoons liquid from the pot and stir with yogurt in a separate bowl to raise the temperature of the yogurt and avoid curdling when added later. and serve immediately. until onions are translucent. combine oil. In a 6-quart pot. .