Indian Chicken Cutlets with Yogurt Dipping Sauce

Indian Chicken Cutlets are a play on Eastern kebabs and Italian-American meatballs. They’re spicy, savory, and addictive. Ground chicken is flavored with ginger, chilies and toasted spices and then pan fried until crisp on the outside and tender on the inside. Served with a yogurt-based cilantro dipping sauce, this dish is perfect as an appetizer.

Ingredients

1 16 oz package ground chicken

3 clove garlic (minced)

1 inch ginger (grated)

1-2 jalapeno peppers (minced)

handful cilantro (chopped)

2 teaspoons cumin powder

2 teaspoons tandoori masala

2 teaspoons garam masala

1 cup fresh bread crumbs

 1 tablespoon vegetable oil

1 1/4 teaspoon salt

Method

To make breadcrumbs, simply buzz two slices of plain white sandwich bread in food processor. Set aside. Prepare the meat by combining ground chicken with ginger, garlic, spices, and cilantro. Season with salt, add breadcrumbs and oil, and then mix. Refrigerate for at least one hour to let marinate.

Once chicken has marinated, remove from fridge and let stand twenty minutes or so to help bring back to room temperature. Roll meat into small-medium sized balls and then flatten to form a patties. Heat skillet with 1/2 inch vegetable oil to medium-high. Then fry patties, making sure not to crowd the skillet, until nicely browned on both sides. Patties should bet tender on inside with golden crust on outside. Serve with yogurt dipping sauce (see below)

Dipping Sauce

2/3 cup plain yogurt

1/3 cup mayonnaise

1/4 cup chopped cilantro

1/2 teaspoon salt

Appetizers: Caramelized Onion Dip

This is a basic preparation with lots of flavor. Simply caramelize onions over the stove and combine with cream cheese, mayonnaise, and fresh herbs. Serve with crackers or bread.

Ingredients

1 8 oz container of whipped cream cheese

1 tablespoon mayonnaise

1 white or yellow onion (sliced)

1 clove of garlic (minced)

1 teaspoon plain sugar

1/2 teaspoon salt

handful of parsley (chopped)

1 green onion (chopped)

Method

Slice onions and toss with sugar and salt. Over medium-high heat, fry onions in 1-2 tablespoons of olive oil. Continue to cook, tossing in between, until onions have browned and caramelized. Just before onions have finished cooking add minced garlic and toss for about a minute.  Then remove from pan and set aside. In a medium-sized bowl, combine cream cheese and mayo. Fold in the caramelized onions, parsley, and green onions, and serve.

Roasted Potatoes/Yams with Thyme and Rosemary

Yams are a delicious starch that are often associated with the Holidays. They can be sweetened with brown sugar,  marshmallows, and baked in a casserole, or simply roasted with herbs. I prefer the savory approach. Season them liberally with salt, pepper, and olive oil, then mix in herbs like thyme and rosemary. Add a few red-skinned potatoes and mild chunks of red onion and roast them in the oven for a perfect side-dish.

Ingredients

1 medium-large yam

3 small-medium red potatoes

1/2 red onion (chunks)

3-4 tablespoons olive oil

11/4 teaspoon salt

1/2 teaspoon pepper

2 teaspoon rosemary (finely chopped)

1 /2 teaspoon dried thyme

Method

Preheat oven to 425 degrees. Cut yams, potatoes, and red onion into relatively equal sized chunks. Toss in large bowl with olive oil, and then season with salt, pepper, rosemary and thyme. Mix well, then transfer to baking sheet. Roast in oven at 425 degrees for about forty-five minutes, or until slightly browned, tossing halfway in between.

Appetizers: Baked Tomato and Feta Dip

Let’s face it, baked dips with cheese and oil and seasoned breadcrumbs taste great, no matter how bad they are for you. This dip incorporates Mediterranean flavors, feta cheese and grape tomatoes brightened with fresh green herbs. You can serve it with crackers or a nice crusty bread.

Baked dips are a fun way to get people to gather around the kitchen. And everyone loves appetizers. So open a bottle of wine and invite some people over. Have fun with your cooking.

Ingredients (serves about 2-3)

1 1/2 cup grape tomatoes

1 large clove garlic (minced)

Handful of parsley/about 1/4 cup (chopped)

3/4 cup feta cheese (crumbled)

1/2 cup seasoned breadcrumbs

2 tablespoons olive oil

1/2 teaspoon salt and pinch of black pepper

Method

In a small baking dish, mix tomatoes, garlic, parsley, feta and olive oil. Season with salt and pepper. Top with seasoned breadcrumbs and drizzle olive oil on top. Bake in oven at 400 degrees until top is golden brown and inside is bubbly. Serve with slices of crusty bread or crackers.

Appetizers: Herbed Cream Cheese Dip

This is a simple appetizer that can be paired with a crisp white wine, and served with crackers, bread, or pita bread. It combines garlic, herbs, and toasted walnuts. Lemon zest provides a clean acidity that cuts through the richness of the cream cheese. Whenever using cream cheese, whether it be for a dip or dessert, make sure that it is softened and room-temperature.

Ingredients

8 oz container whipped cream cheese

1 clove garlic (finely minced)

1/4 cup chopped walnuts (toasted)

1/4 cup chopped fresh, flat-leaf parsley

1/4 cup chopped sun-dried tomatoes

1/4 cup chopped red onions

1 tablespoon lemon zest

2 tablespoons mayonnaise

About 1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

Squeeze of lemon juice
 

Method:

Combine cream cheese and mayo in a bowl and fold in all of the ingredients apart from the olive oil and parsley. Once ingredients are incorporated, add 3/4 of the chopped parsley, small squeeze of lemon juice and combine. Then drizzle olive oil on top and sprinkle remaining parsley. Serve with crackers, bread, or pita bread.

Side-dishes: Lemon Cashew Rice

This is a play on a traditional South Indian dish: lemon rice. I’ve always been a fan of western, seasoned rice dishes. I think that the fundamental difference between the way westerners eat rice and the way Indians do, lies in its purpose. We often use plain white rice as a vehicle for curries and sauces, whereas seasoned rice dishes can stand on their own. I like the idea of cooking everything at once: the rice, the seasonings, and the herbs. Here is a recipe for a VERY flavorful rice dish that is strong enough to hold its own.

Ingredients

1 cup white Basmati rice

2 1/4 cups water

1/2 cup plain cashew nuts

Zest of 1 lemon

Juice of 1 lemon

2 jalapeno peppers (minced)

2 large cloves garlic (minced)

1/2 large white or yellow onion (chopped)

1  teaspoon cumin seeds

2  teaspoons salt

1 tablespoon unsalted butter

1/2 teaspoon turmeric powder (for yellow coloring)

1/4 cup cilantro (chopped)

Method

Rinse rice well and set aside. In a cooking pot, toast the cashew nuts along with the cumin seeds on medium heat, until the nuts are fragrant and light brown in color. Then, add two to three tablespoons of oil and toss. Add  onions and cook for 2-3 minutes until translucent. Then fry the garlic, lemon zest, and jalapeno peppers for 1-2 minutes. Toss in the rice and toast for another 1-2 minutes. Once the rice is toasted, add cooking liquid and increase heat to bring it to a boil. Once liquid is boiling, reduce temperature to low, add salt, butter, and turmeric for coloring, stir and cover. Let rice simmer until all of the cooking liquid has evaporated and rice is tender. Fluff with a fork, garnish with cilantro, and serve.

Appetizers: Roasted Eggplant Dip

Roasting is the best way to maximize flavor in vegetables. It’s also a very relaxing method of cooking. This dish is great for appetizers with toasted pita bread or crackers. It’s creamy, savory, and a little sweet all at once.

Ingredients

1 large eggplant (cut into medium sized chunks)

1 red pepper (cut into medium sized chunks)

1 red onion (cut into medium sized chunks)

2 cloves garlic (minced)

3 tablespoons olive oil

1  teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

juice of 1/2 lemon

1/4 cup fresh flat leaf parsley

Method

Preheat your oven to 400 degrees.

In a large bowl, combine the eggplant, peppers, onions, and garlic. Drizzle olive oil and season with salt and pepper. Mix well. Spread contents over a large baking sheet, and roast in the oven for about 30-45 minutes. The eggplant should be slightly browned, and peppers and onions slightly charred/caramelized. Once roasted, set aside to cool.

When eggplant mixture has cooled, transfer to a large blender. Add lemon juice, and HALF of the parsley leaves. Blend until chunky consistency is achieved. As always, check to make sure seasoning is right. Before serving, garnish with remaining parsley leaves, then serve with pita bread or crackers and enjoy!

Side-dishes: Orzo salad with feta

Orzo is a short-grain, rice-shaped pasta. It’s quick cooking, low in calories, and a good source of protein. Beyond that, it’s the perfect side-dish. Cook it in salted water and then mix in parmesan cheese, garlic and herbs for a creamy, cheesy accompaniment. Or, serve it cold, as a salad, with grape tomatoes and lemon zest and  feta cheese.

 

 

Ingredients

1 cup orzo pasta

1 large clove garlic (minced)

zest of one lemon

juice of one lemon

1/4 cup olive oil

1/2 cup grape tomatoes (halved)

1/2 red onion (chopped)

1/4 cup toasted pine nuts or walnuts (chopped)

1/4 cup fresh flat leaf parsley (chopped)

1/4 cup feta cheese

salt and pepper to taste

Method

Bring water to boil and salt liberally. Pasta should be boiled in water “as salty as the sea”. Boil orzo for roughly 7-8 minutes or until the grains are tender/ al dente. Drain pasta and place in large bowl. Mix in garlic and lemon zest. Then fold in chopped onions, tomatoes, and toasted nuts (toasted on medium heat over stove). Season with salt and pepper and squeeze lemon juice over the top. Drizzle olive oil and mix. Lastly, sprinkle parsley and feta cheese.

 

Appetizers: Baked Brie with Garlic and Rosemary

 

Brie is a delicious and mild, soft cheese. It’s great with savory herbs or sweet jam, served with crackers or bread. Here is very SIMPLE preparation that pairs well with wine.               

Ingredients

One wheel of Brie cheese                                                                                 

1 large clove garlic (cut into slivers)

1 sprig fresh rosemary

splash of olive oil

salt and pepper

Method

Preheat your oven to 375 degrees.

With a sharp knife, cut off the waxy top layer of the cheese, revealing a pale yellow surface. Then cut about six to seven tiny slits into the cheese. Slice the garlic clove into thin slivers and slip them into each of the incisions. Then snip the rosemary fronds and stick those in on top of the garlic slivers. (Almost like driving a plant into soil). Drizzle olive oil on top of the entire wheel and sprinkle with salt and pepper.

Once oven is preheated, place the wheel of cheese into a baking dish and then into the oven. Bake until cheese has softened and melted. Serve for dipping with crackers or crusty bread.

Drink of Choice: a crisp white wine ( Pinot Grigio or Riesling)