It’s Tuesday. I know, I know, this is no huge news flash – you figured it out hours ago. I generally cook on Tuesdays. Mondays however we almost always eat leftovers, because I love to cook a big Sunday Dinner. I love the slow leisurely art of it. I love how there is no time restraint, like during the work week. I love how it becomes a family affair. It’s special, traditional for some, and it’s heart warming to spend the time and love on a large meal.
That being said we almost always eat leftovers on Mondays and I don’t usually cook again until Tuesday. Last week’s Sunday Supper was Indian food. A beautiful, rich, and easy dish made in the Crockpot. Indian has loads of ingredients, but don’t let that scare you off. It is worth every bit of the work and this is a great introductory dish if you are making it at home for the first time. And a huge bonus, it only gets better every day it is in the fridge – so you can make it ahead! (Leftovers shown above: We ate these leftovers on biscuits – which was delightful, but we preferred the rice in the end.)
This post is a Two for Tuesday because the Chicken Tikka Masala recipe, which I have tried twice and loved both times, is a blog lovin’ post from: Table for Two Blog. She did a truly amazing job and deserves all the credit for this spoon worthy dish. Seriously, make it or if you don’t do Indian food or you’re a Vegetarian – check our her space, she has loads of lovely dishes. Also I am posting my Indian Oven Rice recipe, which really takes this dish over the top. It is aromatic, savory with a hint of sweetness, and has an amazing texture. Combined with the creamy, spice-y deliciousness of the Tikka Masala it is perfect.
I like to serve mine with fresh chilies and cilantro, oh and this rice:
INDIAN OVEN RICE
- 1 cup basmati rice
- 1 1/2 Tablespoons Butter
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
(can substitute powder 1/2 tsp)
- 1 3/4 cups chicken stock
(*note watch the rice to stock ratios on your grains)
- 1/4 tsp salt
- 4 green cardamom pods, smashed + to spice bag
- 1/2 tsp coriander seeds, smashed + to spice bag
- 1 stick cinnamon, smashed + to spice bag
- 1 bay leaf
- 1 cup frozen peas, thawed
- 1/4 cup sliced almonds
- 1/4 cup white raisins
Directions: Preheat oven to 425 degrees.
Melt butter in a flameproof, ovenproof pot with a heavy lid, over medium heat. Add the onion and cook until tender, but not brown, 4 to 5 minutes. Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add the rice; cook and stir about 1 minute more (the rice should get completely coated in liquid-onion mixture, but not start to brown). Add the salt, stock, bay leaf, and spice bag containing: cardamom, coriander, and cinnamon stick; stir to break up any clumps and make sure spices are submerged. Bring to a boil.
Cover the pot tightly and transfer to the oven. Bake the rice for 15 minutes. Remove from the oven and let stand, covered, for 5 minutes. Discard bay leaf and spice bag. Add remaining ingredients: peas, almonds, and white raisins; stir together with a fork. Serve immediately or cover and keep warm.
The rice is an adaptation from one of my favorite cookbooks: The Bonne Femme Cookbook by Wini Moranville
Buy the book. Buy it now. I promise, promise, promise you won’t regret it. Everything I have made from this book is delicious. Plus her rice method as adapted above for this recipe is absolutely perfect. We are addicted to her original recipe. I have a darling friend to thank for introducing me to the book! xoxoxo It is now one of my favorite books to give to new cooks and to use in my own home. Plus you can stalk Wini and her culinary fabulousness on her website: Chez Bonne Femme
I love the beautiful recipes and methods I learn from other cooks.
Cheers to Julie & Wini,