Indian Take-In

Surprisingly, there aren't a whole lot of options for good, cheap, quick Indian food here in Central Austin. So, when we don't feel like shelling out 40+bucks for Clay Pit, or driving down to Tarka, or up to Bombay Bistro- here are my go-to recipes for a yummy Indian feast. (Yes, there's India Palace, and Star of India- but sometimes even they seem to far to travel. And they're not that cheap, either. We like a sampling of everything for our Indian fix!)
(Modified slightly from Bon Appetit- and I apologize for all the borrowed photos lately! By the time dinner is ready, this baby is ready to EAT! I'll try to take more pics.)

Event: Indian Take-In
Menu:
Easy Chicken Masala
Basmati Rice with Cumin, Peas, and Carrots
Caramelized Cumin-Roasted Carrots
Cool Cucumber Raita
Oven Warmed Naan (Indian flat-bread, HEB makes white, wheat and garlic versions and sells it in the deli area.)


Easy Chicken Masala
1 c plain yogurt
1/4 c coarsely chopped cilantro
3 tbsp extra virgin olive oil
2 tsp kosher salt
1 tbsp garam masala (Indian spice mixture available at Whole Foods or Central Market in bulk spice section)
1 large garlic clove, minced
1 whole chicken, cut into 8 roasting pieces OR 6 boneless skinless chicken breasts or 1 pkg chicken tenders
2 small onions, cut into 1/4 inch slices


Mix yogurt, cilantro, olive oil, salt, garam masala, and garlic in a roasting pan or large bowl. Add chicken and coat all sides. Cover with plastic wrap, refrigerate at least 2 hours. (Or overnight!)
PH oven to 400 degrees. Arrange onions on a large rimmed baking sheet to form bed for chicken. Arrange chicken pieces on top of onions in a single layer. Discard remaining marinade. Roast chicken until cooked through and juices run clear. (30mins to an hour, depending on cut of chicken used. Breasts/tenders will take significantly less time than bone-in chicken pieces.) Serve chicken with roasted onions. 


Basmati Rice with Cumin, Peas, and Carrots
1 c basmati rice
1/2 tsp cumin seeds
1/4 c frozen peas and carrots mixture


Cook rice according to package directions. While fluffing, add cumin seeds and peas and carrots. Cover and let veggies thaw before serving. (Approx. 5 mins)


Caramelized Cumin-Roasted Carrots
non-stick spray
6 medium carrots, peeled and cut into diagonal 1/4 inch slices
2 tbsp extra virgin olive oil
1 1/2 tsp cumin seeds
2 tsp kosher salt


PH oven to 400 (Same as for chicken recipe.) Spray roasting pan with non-stick spray. Combine carrots and all remaining ingredients in a large bowl; toss to coat. Spread in a single layer on roasting pan. Roast carrots until tender and lightly caramelized; turning once. 35-40 minutes.


Cool Cucumber Raita
(One way to make raita... out of many. I could do a whole post about different takes on yogurt sauces.)
2 c plain yogurt 
1 english (hothouse) cucumber, peeled and coarsely grated
1/2 tsp kosher salt
2 tbsp finely chopped fresh cilantro
4 tsp finely chopped fresh mint


Combine all ingredients in a medium bowl. Chill 30 mins. Serve with chicken and warmed naan.

15under15 PART I

The other night, a fellow playgroup momma asked how I cook dinner with the Henster at my feet. Sadly, I had to tell her that most of my "real" cooking happens after he goes to sleep. Right now, our schedule doesn't allow us to eat dinner together as a family. H is hungry at 5:15. Mark isn't home until 6:30 or later. So, I prepare dinner for H at 5ish. Daddy comes home and then I start on Dinner II. Someday our timing will work out... and so I ask,
"What WILL I be able to accomplish in the kitchen with a hungry, grouchy toddler grabbing at my apron strings???"
Reports from the frontline (moms with toddlers a few months older than H) are not good... Tantrums, diaper bombs, burned roux. Just terrible!!
I vow that I will not go into battle unprepared! (Where the heck did this war metaphor come from??)
Behold, my...

Fifteen kiddie-and-foodie-friendly meals that can be prepared in under fifteen minutes, without sacrificing flavor or flair!

I've divided the list into five parts, with three menus each.

Modifications for toddlers and kids are at the end of every recipe. 

Enjoy!

 Part I
~Chicken Scallopini with Brown Butter Caper Sauce, Angel Hair Pasta, Lite Caesar Salad
~Fettuccine Alfredo with Asparagus, Buffalo Mozz and Tomato Salad
~Curried Chicken Salad Wraps with Chana Masala


Chicken Scallopini with Brown Butter Caper Sauce
1 pkg chicken, thin sliced, milanesa style (available at HEB) This dish can also be made with pork or veal cutlets.
kosher salt and black pepper
1/2 cup flour
3 tbsp olive oil
4 tbsp butter, cut into pieces
1/2 c chicken stock or broth
2 tbsp capers, drained
1 tbsp fresh lemon juice
Heat oil in large skillet over HI heat. Sprinkle both sides of chicken cutlets with salt and pepper. Dredge in flour. Cook chicken, turning once, 2-3 minutes per side. (If pan does not fit all pieces, cook in two batches.) Transfer cutlets to a plate. Add butter to skillet over MED heat. Stir and cook until butter is browned, 1-2 minutes. Add stock and scrape browned bits from bottom of pan. Add capers and lemon juice. Pour sauce over chicken. Serve with angel hair pasta (very quick cooking!) and Fresh Express's Lite Caesar Salad Kit.
Kiddie Mod: Cut chicken and pasta into small pieces to serve. Let toddler try dipping lettuce bits into dressing. Caution: Croutons from salad mix are a choking hazard.


Fettuccine Alfredo with Asparagus
1 pkg refrigerated fettuccine, such as Buittoni
1 bunch asparagus, trimmed and cut into 2 inch pieces
1/2 cup heavy cream
1 tsp jarred garlic, or 1 minced garlic clove
1/2 stick butter
kosher salt and black pepper
1/3 cup parmesan-reggiano
Cook fettuccine AND asparagus in the same pot, according to pasta package directions, adding salt to water. When pasta and asparagus are cooked, reserve 1/2 cup pasta water, then quickly drain pasta. While pasta is cooking, bring cream, garlic, and butter to a simmer in a large skillet, over medium-low heat. Add a sprinkle of kosher salt and black pepper. Add pasta/asparagus mixture, reserved water, and cheese to sauce. Toss. Serve with sliced buffalo mozzarella and tomatoes drizzled with balsamic vinegar, and evoo, and sprinkled with kosher salt.
Kiddie Mod: Cut pasta and asparagus into small pieces. Balsamic vinegar may be too strong when drizzled, so put a tiny drop on child's plate or tray for dipping. He might find a new favorite flavor.


Curried Chicken Salad Wraps and Chana Masala
1 pkg chicken, thin sliced, milanesa style (HEB sells this) OR 1 rotisserie chicken, deboned and shredded
2 tbsp curry powder
1/2 cup miso dressing (in refrigerated dressing section), or mayonnaise
1 small box raisins
1/2 cup shredded carrots
1 tbsp poppy seeds (optional)
kosher salt
1 head iceberg lettuce
Cook chicken cutlets. (Options: 1)Bake at 350 for 15-20 minutes. 2) Poach in boiling water until cooked through 10 mins. 3)Saute in skillet with 2 tbsp olive oil (10-15 minutes)
Allow to cool, then shred. In large bowl, combine dressing and curry powder. Add in chicken, raisins, carrots, and poppy seeds. Stir until dressing coats chicken and ingredients are evenly combined. Add salt to taste. Separate whole leaves of lettuce from head, wash carefully. Serve salad in lettuce cups with a side of warm, fragrant chana masala.


For Chana Masala (My version of a favorite Indian veggie dish)
1 can garbanzo beans (chickpeas)
1 can diced tomatoes with garlic and onion
1 tsp cinnamon
kosher salt
Combine all ingredients in a small saucepan over medium high heat. Bring to a boil. Reduce heat and simmer medium low 5 minutes. Add salt to taste. 
Kiddie Mod: This menu is perfect for kiddos who can chew... but you may want to remove raisins and carrot strands for the youngest set. Garbanzo beans can be slightly mashed for younger tots.