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This Week’s Top Recipes
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Category Archives: Indian
Garam Masala Rubbed Cornish Hens with Maple Glaze
Whenever I think of Cornish hens I remember that commercial from last year, where the lady talks about everyone getting a little baby chicken and tries to get into the Rolls Royce. Haha, still cracks me up.
I don’t make these very often, but when I spotted them at a market for like $1.50 each I immediately put two in my cart. This Bobby Flay recipe inspired the whole Indian Spiced Christmas theme. Originally I planned on skipping the glaze and just roasting the birds with the garam masala but after 10 minutes in the oven they began to look a little dry so I quickly whipped up a similar glaze to Bobby’s recipe. I added a little extra red pepper than I have written in the recipe below and it came out quite spicy. If you want to tone down the heat some stick to my original recipe.
Garam Masala Rubbed Cornish Hens with Maple Glaze
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
Ingredients
- 4 cornish hens
- Salt
- 6 tablespoons garam masala
- 2 tablespoons olive oil
- 2 green onions
- 1 tablespoons grated garlic
- ¼ teaspoon red pepper flakes
- ½ cup water
- 1 teaspoon ground black pepper
- 1 cup maple syrup
- 2 teaspoons Worcestershire sauce
- Juice from ½ of a lemon
Instructions
- Preheat the oven to 425 degrees.
- Remove any gizzards from the birds. Salt entire bird and inside cavity. Rub garam masala over the hens.
- Line a rimmed baking sheet with parchment to protect the pan, Place the hens on the baking sheet and bake for 20 minutes.
- After putting the hens in, heat oil in medium saucepan over medium heat. Add green onion and ginger and cook 2-3 minutes. Add red pepper flakes, water, pepper and lightly boil until reduced by half, about 5 minutes. Whisk in maple syrup, Worcestershire, and lemon and cook 10 minutes.
- Brush the chicken with the maple glaze and cook an additional 15 minutes. Check hens to see if they are 160 degrees.
- Brush with remaining glaze and let rest 5 minutes.
Sag Aloo (Indian Potatoes and Spinach)
This may not be the prettiest dish, but anything looks better than the chickpea curry I posted earlier this year. With fresh spinach, tomatoes, and potatoes it is hard to stop eating and leave room for other dishes. The combination of spices is perfect.
I used my beloved cast iron skillet for searing the potatoes. It does a much better job dispersing and retaining heat than a non stick skillet. If you don’t have a cast iron consider adding one to your Christmas list. I make everything from cornbread to cookies in mine and they are perfect for going from stovetop to oven. After two years my Emeril Cast-Iron 10-Inch Skillet
Sag Aloo (Indian Potatoes and Spinach)
Prep time
Cook time
Total time
Recipe type: Side
Serves: 4-6
Ingredients
- 6 medium gold potatoes, washed and cubed
- 4 cloves garlic, minced
- 2 medium tomatoes, seeded and cubed
- 4 tablespoons vegetable oil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon Garam Masala
- 1 teaspoon chili powder
- 1 teaspoon mustard seeds
- ½ teaspoon salt
- 2 cups fresh spinach
Instructions
- Boil potatoes for 10-15 minutes to soften and begin cooking.
- In a heavy skillet heat oil over medium high heat. Add potatoes and spices and stir to combine.
- As potatoes begin to crisp add garlic and tomatoes. Cook for 1-2 minutes then add spinach.
- Allow spinach to wilt, tossing to combine, and serve.
Homemade Naan
Naan, an Indian flatbread, might be one of my all time favorite things. The buttery garlic naan at the restaurants is perfect. Recently I have been on a mission to find naan in stores for a good price. I have checked the international stores, the regular grocery stores, and the farmer’s market. They either don’t carry it or 2 pieces are $4.99 (which is just ridiculous!) I knew if I wanted to keep enjoying my beloved naan I had to make my own.
Apart from using my bread maker I’m not big on bread baking. I was nervous how my attempt would turn out, but it actually came out very delicious. I couldn’t get my pieces quite as big as what you would buy in the store, but for a fraction of the price and a recipe that yields about 15 pieces I am happy to keep making my own.
Homemade Naan
Prep time
Cook time
Total time
Serves: 12-15
Ingredients
- 1 package active dry yeast
- 1 cup warm water
- ¼ cup sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 cups bread flour
- 2 teaspoons minced garlic
- ¼ cup butter, melted
Instructions
- In a large bowl dissolve yeast in warm water. Let sit 10 minutes until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. I added flour in ½ cup increments and ended up using about 3 ½ cups. Knead for 6 to 8 minutes on a lightly floured surface, until smooth.
- Place dough in a well oiled bowl, cover with a damp cloth and let rise for 1 hour.
- Punch down dough, knead in garlic. Pinch of small pieces of dough, about the size of a golf ball. Roll into balls and place on a baking sheet. Cover with dry towel and allow to rise about 30 minutes.
- Preheat the grill to high heat.
- Roll (or use hands to flatten like pizza dough) each piece of dough into a thin circle. Brush each side of dough lightly with butter and grill 2-3 minutes per side.
