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Posts tagged ‘Indian’

Pakistani Black-Eyed Peas

This is a dish we frequently cook in our home. It is relatively quick and so good. A perfect weeknight meal after a long day at work. We usually eat it with chapati or roti, but you could also serve it with some simple basmati rice.


  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 5 garlic cloves, chopped
  • 1 15 oz. can black-eyed peas
  • 1 teaspoon tumeric
  • 3/4 t ground corriander
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 cup canned crushed tomatoes, undrained
  • 1 cup water
  1. Heat oil in a large skillet over medium- high heat.
  2. Cook onion and garlic until golden brown
  3. Add black-eyed peas and stir gently for 30 seconds
  4. Add all ground spices and stir for 30 seconds.
  5. Add tomatoes and water and  cook over medium high heat covered for 7 minutes.
  6. Remove from heat and transfer to a serving bowl.
  7. Optionally, sprinkle with chopped cilantro and/or green onions.

Black-Eyed Peas

Chicken Kofta

There are some dishes that my husband asks (errrm, begs) me to cook over and over again. Once of those is kofta in tomato sauce. Kofta is an Indian meatball which is traditionally made out of ground lamb. The first version of kofta that I ever made was the Delicious Cocktail Kofta from Madhur Jaffrey’s Indian Cooking. Over the years I’ve tweaked this recipe a bit to better meet our taste preferences…and this time, I made the kofta using ground chicken instead of ground lamb. They are great served with some basmati rice.


Chicken Kofta in Tomato Sauce(adapted from Delicious Cocktail Kofta recipe from Madhur Jaffrey’s Indian Cooking)


  • 1 pound ground chicken
  • 3/4 teaspoon salt
  • 1 1/4 teaspoon ground cumin
  • 1 1/4 teaspoon ground corriander
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons finely chopped cilantro
  • 3 tablespoons plain yogurt


  • 2 heaping teaspoons garlic paste
  • 2 heaping teaspoons ginger paste
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground corriander
  • 1 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • 5 tablespoons vegetable oil
  • 1 cinnamon stick
  • 6 whole cardamom pods
  • 6 whole cloves
  • 1 large onion, finely chopped
  • 1 large tomato, chopped
  • 4 tablespoons plain yogurt


Combine all of the ingredients for the meatballs. Form the mixture into meatballs about 2 Tablespoons in size each. Put meatballs aside.

In small bowl, mix the garlic paste, ginger paste and 2 tablespoons water.  Add the salt, cumin, ground corriander, paprika, and red pepper. Stir to mix.

Heat the oil in a heavy 10 inch wide pot or skillet over medium-high heat. When hot, put in the cinnamon, cardamom and cloves. Stir them for 5 seconds.

Now put in the onion, and fry, stirring constantly, until reddish-brown in color. Turn to the heat down to medium and put in the paste from the bowl and the chopped tomato. Stir and fry this until it turns a brownish color and the tomato starts dissolving into the mix.

When it begins to catch, add 1 tablespoon of yogurt. Stir and fry some more until the yogurt is incorporated into the sauce. Now add another tablespoon of yogurt. Incorporate that into the sauce as well. Keep doing this until you’ve put in all the yogurt.

Now put in 1 1/4 cups water and 1/2 teaspoon salt. Stir and bring to a simmer. Put in all the meatballs in a single layer. Cover, leaving the lid slightly ajar, and turn heat to low and cook for 25 minutes. Stir very gently every 5 minutes or so, making sure not to break the meatballs. Towards the end of the cooking period, you should scrape the bottom of the pot just to make sure sauce and meatballs aren’t catching. If needed, ad a tablespoon or so of water. Remove the lid and turn the heat up to medium low. Stir gently and cook until the meatballs have a browned look. The sauce should be thickened.

Eats: Grain and Salt

Grain and Salt

431 Cambridge Street  Allston, MA 02134



 Being as my husband is Pakistani, I am always eager to try places that advertise as having Pakistani food. Although, in the Boston area, these places often end up serving pretty much the same dishes as every other Indian restaurant.

From the decor and the low lighting level (apologies in advance for the lack of brightness in my photos) it was apparent that Grain and Salt are positioning themselves as a more upscale Indo-Pakistani dining establishment.  The walls are painted shades of red and green with modern paintings hanging on the wall. There are a few other decorative touches that don’t mesh well with the rest and seem like things that were added after the original decorator left the scenes.

When we arrived some Kenny G-esque saxophone Muzak was playing with covers of yesterday’s and today’s favorite pop songs…including Alicia Keyes… oooh aaah!  The saxophone music was a little loud and the screeching sax was starting to grate on my nerves.

We focused most of our ordering on the last page of the menu since it had the most interesting options, including Indian-style Chinese food. The menu could also use a proofreader.

We ordered the “Chicken schezwan”, haleem (beef and lentils), Kukumber Salad, Mint Raita, plain naan and white rice. Unlike other Indian restaurants plain rice isn’t included free with entree orders.


Take-Out Talk: Indian Delight

Indian Delight

428 Washington Street Weymouth, MA 02188

web site:

Due to the unceasing headache that I’d been battling all day I wasn’t up for cooking Sunday dinner.  So, I had the mister stop off at Indian Delight to pick up some take out. 

We have eaten in the dining room at Indian Delight a few times. They must do a steady take-out business since I’ve never seen more than 2 parties in the dining room in the several years that they’ve been open. It is kind of awkward… I always wait for crickets to start chirping or something to fill the silence. As far take-out goes, you can do much worse than Indian Delight in Weymouth.   Indian Delight is something different than the plethora of Pizza and Chinese joints. It is one of the few Indian restaurants on the South Shore.

Indian Delight Take-Out