Indian-style chicken in a cilantro, spinach, and mustard sauce インド風鶏肉のマスタードソース

This is another one of my wife’s Indian-inspired chicken dishes. The recipe came from Madhur Jaffrey’s “Quick & Easy Indian Cooking”. We made some modifications especially instead of using whole spices such as whole cardamom pods, and sticks of cinnamon, we used the spices ground. The original recipe states that the whole spices are not to be eaten but once they are incorporated in the dish, they essentially disappear and we were a bit leery of swallowing them or chipping a tooth by crunching into them by mistake. In other recipes, we removed the whole spices after frying in oil but using the ground counter parts appear easier. We are sure this will be frowned upon. I asked my wife to take over from here.
Ingredients:
Chicken: We used thigh, 4 (about 2 and half lb) deboned, skinned and cut into large bit size.
Vegetable oil,  1/4 cup
3 bay leaves
Ground cardamom, 1/4 tsp
Ground cinnamon, 1/4 tsp
Ground cloves, 1/4 tsp
Red pepper flakes, to taste
(Ground cayenne pepper, black pepper in original recipe, but we did not add these because we thought it would make the dish too hot).
Salt, 1 tsp
Whole grain Dijon Mustard, 3 tbs
Yogurt, 6 tbs
Jalapeno pepper, 2, seeded and deveined (or leave them for hotter taste), finely chopped
Ginger, 2 tbs finly chopped
Raisin, 1/4 cup
Cilantro, fresh leaves, chopped, 2tbs
Spinach, 1 package (10 oz), steamed and chopped coarsely.

In a large skillet or frying pan, add the vegetable oil and bloom herbs and spices including the bay leaves, cardamom, cinnamon, cloves, red pepper flakes and salt. Once the spices were fragrant, I removed the bay leaves and added the jalapeno pepper, and then whole grain mustard. I added yogurt, 1 tablespoonful at a time and mixing well after each addition to develop the sauce. I added the spinach and the chicken (without browning as per my husband suggestion that it only make the oil splatter but does not add much in terms of the flavor). I put on a lid and simmered it for 30 minutes. I finished by adding the raisins and cilantro. The sauce became rather thick.

This is again very flavorful with layers of the many spices and cilantro but not too spicy hot and went perfectly well with cooked rice. We noticed, though, many spices such as cumin, cardamom, cloves are similar among many Indian dishes.

Indian-spiced deviled eggs インド風味のデビルドエッグ

This is another one of my wife's Indian-style dish. This may be my wife's modification to make deviled eggs and the original recipe might be somewhat different. Our good friend who passed away recently, used to make wonderful deviled eggs which prompted my wife to make her own deviled eggs and also bought a special plate for deviled eggs. Although it is rather old fashioned appetizer, I heard, it is making a comeback with new twists. So, this is her contribution to this trend; Indian-spiced deviled eggs". Here is one serving with my usual tomato flower.



Here is a dozen (or 6 whole eggs) on a serving platter.



Close up of the stuffing.

After I made poached eggs in spicy cream sauce. I had a lot of sauce left over. It was so good I had no intention of not using it. In addition, it had become very thick. Since the original recipe used it with eggs I got the idea of making “indian style” deviled eggs. I boiled up 6 eggs and cut them in half. I removed the yolks and mashed them with a fork. Then I added the sauce to the egg yolks until I achieved a consistence in which was thick enough to hold its shape when I put the mixture in the cooked egg whites. I used a small scoop to make the yolk mixture into a ball that fit into the cooked egg white.

This was a delicious variation on an old-tried-and-true favorite. It was interestingly spicy with many layers of flavor.

Poached egg with Indian-style sauce 落とし卵とインド風ソース

Recently, I had surgery on my right hand and ended up sporting a large cast which made it impossible for me to cook anything for several weeks. During this time, my wife did all the cooking (quite admirably, I might add, despite the dearth of Japanese dishes). Recently she has become interested in Indian food particularly the use and combination of spices that provide complex flavor without a lot of heat. Although we have posted her dishes before, I asked her to “pinch hit” for me posting her Indian-inspired and other dishes exclusively until I am back in action. This is the first installment. The Indian dishes are all based on recipes from two books; "Madhur Jaffrey Indian Cooking" and "Madhur Jaffrey's Quick and Easy Indian Cooking". In most cases she took considerable liberties with the recipes (our apologies to the cookbook’s author) but they still tasted good.

We had this for breakfast. It is a type of curry sauce with a poached egg on English muffin bread. (My wife also baked the bread. Instead of making round muffins she made it into a loaf). I think the original recipe called for the use of hard-boiled eggs but we like runny yolk. Of course, we used pasteurized shell eggs for this dish. Breaking the yolk and mixing it with the sauce and eating it with the bread (you’ll need a fork and knife) was wonderful. Again, it was very flavorful with lots of spices but not spicy hot. Perfect for breakfast or a late night snack.



Ingredients:
1 medium onion chopped
2 tsp grated ginger
1 jalapeño chopped
1 cup of light cream
1 tbs. lemon juice
1 tsp. ground cumin seeds
1/8 tsp cayenne pepper
½ tsp salt
¼ tsp garam masala
2 tsp. tomato paste
2/3 cup chicken stock

My wife cooked the onion until it was browned and caramelized. Then she added the ginger and jalapeño followed by the cream, lemon juice, cumin seeds, cayenne, salt, garam masala, tomato paste and chicken stock. She cooked the mixture until everything was combined and the sauce had thickened a bit. (The original recipe call for putting 6-8 hardboiled eggs, cut in half, face side up into the sauce and spooning the sauce over them cooking for 5 minutes). Instead, she toasted some english muffin bread, buttered it, put the sauce on the bread and topped it with a poached egg—voila, Indo-eggs Benedict (?). 

As I said earlier, when the poached egg was broken the yoke ran into and mixed with the sauce. It was a luscious combination because the sauce was not too hot (spicy) but full of flavor. The toast added a lovely crunch.

Barley salad 大麦のサラダ

This is a salad my wife makes as a “side” for lunches and we really like it. We made it recently and found out that we have not blogged it. This salad will go well with sandwiches or any Western-style entree but, it’s also a good drinking snack on its own.  This will go with red wine or sake.



There are many ingredients and we like them all together but you can omit or substitute. Besides the barley, Feta cheese, walnuts and onion are “musts”.

Barley: We used Quaker oats Medium pearl barley* (1 cup). My wife first dry roasted the barley in a dry frying pan until it started smoking. After it cooled down somewhat, she rinsed it under cold running water. (Although she would have rinsed the barley after roasting anyway, in this case the rinsing “put out the fire”)… despite the pyrotechnics the barley had a nice roasted flavor. This appears to add flavor and the step should not be skipped.

Instead of water, she used non-fat reduced salt chicken broth from Swanson. Following the recipe, she added 4 and 1/3 cup of liquid but, in retrospect, 4 cups would have been enough. At the end of 1 hour of simmering with a lid on, there was still liquid left and she strained the barley and then again washed it under the cold running water (to remove the "sliminess").

*My understanding of this product is that the outer hulls are removed, and grain polished (pearled) to remove bran on the surface. I am not sure about "Medium" designation (cooking time on the box was 40-45 minutes).

Onion: I finely chopped (two small).

Celery: I chopped celery finely after removing the veins (3 stalks).

Walnuts: My wife first roasted them in the toaster oven and removed the brown skin by rubbing between the dish towel and coarsely chopped (1/2 cup).

Olives: I used mixture of oil-cured black olives and spicy green olives, pits remove and coarsely chopped (amount arbitrary but about 1/2 cup combined).

Feta cheese: I crumbled a block of feta cheese (about 1/2 cup).

Parsley: finely chopped (the amount is arbitrary, I used 4 sprigs).

Dressing: mixture of olive oil, rice vinegar and Dijon mustard (about a 4:1:1 ratio).

I mixed all the ingredients and the dressing up and seasoned it with cracked black pepper. I tasted it and it had enough saltiness (from chicken broth in which the barley was cooked, olive and feta) and I did not add any salt.

This tasted better after sitting in the refrigerator for few hours since all the flavors will meld together. The barley has a nice texture and nutty roasted flavor, the walnuts provide additional crunch, and the olives give bursts of saltiness along with the feta. It’s a nice complex salad.

Addendum: 10/3/2022

I made barley salad. This time I cooked barley in an Instant Pot (which didn’t we didn’t have in 2014 when we first blogged this salad). This cooking method was much quicker than cooking on the stove and in additional there was no excess liquid.

Ingredients:

1/2 cup barley (Quaker oats pearled medium barley)

1 cup non-fat low sodium chicken broth (Swanson)

Directions:

My wife toasted the barley in the toaster oven (toasting mode) occasionally stirring until it became fragrant, and started the brown. (it also just start lightly smoking) (4-5 minutes)

Place the toasted barley in fine meshed strainer and rinse the barley with cold running water (it steams).

Place the barley in the Instant Pot, add the broth.

Cook it with high-pressure for 20 minutes (manual mode) and let it depressurize naturally after cooking.

This gives us perfectly cook barley with the liquid almost completely absorbed.

Marinated Salmon and salmon roe “Oyako” rice bowl 鮭のマリネといくらの親子丼

I still had some leftover Russian marinated salmon from the New Year. One evening I made this small "donburi" 丼 as an ending dish. In Japanese culinary parlance, "Oyako" 親子, meaning parents and offspring, denotes dishes in which both offspring (eggs) and parent (meat) are used in the same dish.  The most common is a combination of egg and chicken in a donburi called "Oyako donburi" 親子丼. Another rendition is the combination of salmon (grilled, cold smoked, or sashimi) and salmon roe "Sake Oyako donduri". Since I had marinated salmon and I prepared Ikura in sake and soy sauce a few days ago, I came up with this dish.



I just made vinegared rice, added nori strips and julienned perilla leaves, I then placed Russian marinated salmon and onion and topped it with Ikura in soy sauce and sake.

The combination of saltiness with vinegar flavor both from the rice and the marinated salmon works well.

"Kuromame" black beans in Greek yogurt 黒豆の水切りヨーグルト和え

Kuromame 黒豆 or "black beans" are practically only eaten as part of the New Year’s dishes. Reportedly, it is not related to Western "black beans" but are a type of black soybean (Recipe in English is also found here). I have not ever prepared New Year’s black beans myself but instead bought them from the Japanese grocery store. More recently, they have been included in Sushitaro Osechi.  Although we always enjoy kuromame on new year's day, we tend to forget we have kuromame and find them much later tucked in the back of the refrigerator. I saw an interesting recipe to use kuromame on the Internet and decide to try it.



I did not do a good job presenting this dish (some embellishment such as some parsley etc would have helped) but it is too late.



I used Greek yogurt (or you can drain regular yogurt to make “greek” yourself). Using my own instinct, I added a bit of good fruity olive oil and salt to the yogurt and mixed in the cooked black beans.

It tasted good but I  mainly tasted the Greek yogurt. The black beans added texture and some sweetness in contrast with the sourness from the yogurt. This is a good way to finish off the kuromame .

New Year's eve soba noodle from Sushi Taro Osechi 寿司太郎の年越しそば

This should have been posted earlier but somehow got delayed. New year's eve soba noodles or "Tosh-koshi soba"年越しそば appears to be a common custom in Japan (with about 57% of the population participating according to Japanese Wikipedia). When I was growing up, however, our household did not have this custom at all. We usually had a feast on New Year's eve that did not leave any room to eat soba even if we wanted to. It appears that the custom started in Edo period 江戸時代 for good luck/longevity (longevity because soba is thin and "long" and to "cut" bad fortune from the previous year as soba is brittle and easily can be cut). In any case, Sushi Taro Osechi also included hand cut or "teuchi" 手打ち "Toshikoshi soba". We were too full to eat this on the New Year's eve but we ate this as a  lunch on the second day of the New Year.



There appears to be many variations of toshikoshi soba (cold or hot in a broth etc), I made it to "zarusoba" ざるそば as you see above. ("Zaru" means "bamboo basket" as the noodles are served a special flat bamboo basket or in a special container like I used).

The Sushitaro soba came in a separate box with instructions. According to Chef Kitayama's description, it was made from specific soba and wheat flours produced in Hokkaido. A pieces of kelp and "Katsuobush" 鰹節 dried bonito flakes (real "MaCoy", probably shaving from the ends of the dried bonito or katsuobushi were included and were perfect to make dashi). I followed the instructions and prepared the soba and dipping sauce. For garnish, I served thinly sliced scallion and nori strips. I also added Japanese red pepper flakes ("Ichimi tougarashi" 一味唐辛子)



The noodles had a nice al-dente texture and we enjoyed it although it was not the "end-of-the-year" but "beginning-of-the-year" soba.