Taste of India, May 23 and 24

Well, take-out is not on the menu, but it is almost as easy and a whole lot cheaper. One of my neighbors is from India. She has graciously shared some of her recipes with me. The BBQ Tandoori chicken is not only easy and fast, it is absolutely delicious. The yoghurt tenderizes the chicken nicely and the spices get infused into the chicken for a very flavorful meal. I hope you enjoy your taste of India!

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THE MENU

Wednesday: BBQ Tandoori Chicken, Basmati-Mango Rice Salad

Thursday: Tilapia with Wheat Berries Pilaf

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SHOPPING LIST

The shopping list is organized according to the grocery store aisles. I hope this makes shopping much easier.

Meat Department

1. 8 skin-on, bone-in chicken thighs
2. 1½ lbs. Tilapia Filets

Produce Department

1. 2 shallots
2. 6 garlic cloves
3. 2 mangoes
4. 1 cucumber
5. 2 scallions
6. 1 bunch cilantro
7. 1 lbs. assorted mushrooms
8. 1 lemon
9. 6 limes

Dairy Aisle

1. 1 cup plain low-fat yoghurt

Rice and Grain Aisle

1. 1 cup Basmati rice (only if you have NOT reserved ½ of the Basmati rice from Monday’s menu; Orange Chicken Stir-Fry, Basmati Rice, Apple Salad)
2. 1 cup Wheat Berries

Canned Goods Aisle

1. 1 Tablespoon + 1 teaspoon minced ginger (you should still have some left over from Monday’s menu; Orange Chicken Stir-Fry, Basmati Rice, Apple Salad)
2. 2 Tablespoons rice vinegar (you should still have some left over from Monday’s menu; Orange Chicken Stir-Fry, Basmati Rice, Apple Salad)
3. 4 Tablespoons sesame oil

Frozen Food Aisle

1. 1 bag frozen peas

Herb, Seasoning, and Condiment Aisle

1. 1 teaspoon ground garam masala (it’s an Indian spice)
2. 1 teaspoon ground tumeric (this will give the chicken its beautiful yellowish glow)
3. ½ teaspoon ground cumin

Tip: As you have been cooking for a while, herbs seem to accumulate in the pantry. I have an entire cabinet dedicated to all the different herbs and seasonings I use. Before you go out and buy more of the “same stuff”, check your pantry to make sure you don’t already have it.

Pantry Staples

A list of must have items in every kitchen.

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WEDNESDAY

BBQ Tandoori Chicken, Basmati-Mango Rice Salad

Serves 4

PREPARATION

BBQ Tandoori Chicken

1. Heat the gas grill on medium high
2. Wash the chicken in water with a splash of vinegar
3. Pat dry the chicken
4. Place 1 cup of plain low-fat yoghurt into a large bowl
5. Add 2 Tablespoons lemon juice
6. Add 1 Tablespoon minced ginger
7. Peel and mince 4 garlic cloves, add to the bowl
8. Add 1 teaspoon ground garam masala (it’s an Indian spice)
9. Add 1 teaspoon ground tumeric (this will give the chicken its beautiful yellowish glow)
10. Add ½ teaspoon ground cumin
11. Whisk until all the ingredients are incorporated
12. Add the chicken thighs and coat evenly
13. Cover and refrigerate for 30 minutes
14. Remove the chicken thighs from the marinade and wipe off any excess marinade
15. Salt the chicken
16. Place the chicken skin side down on the grill, close the lid and grill for about 5 minutes or until skin has a nice brown color (STAY with the chicken to make sure the chicken does not catch fire due to flare ups. If necessary, move the chicken)
17. Turn the chicken, close the lid and grill for another 5 minutes until the chicken is well browned
18. Turn down the heat, close the lid and grill for 10 minutes or until chicken is cooked through (the internal temperature should read 165°F)

Tip: While the chicken is marinating, prepare the Basmati-Mango Rice salad and set the table

Basmati-Mango Rice Salad

1. Place the cold Basmati rice into a medium bowl (if you do not have enough rice left over from Monday’s menu, refer to Monday’s Orange Chicken Stir-Fry recipe on how to cook the rice)
2. Peel and dice 2 mangoes, add to the rice
3. Peel and dice 1 cucumber, add to the rice
4. Wash and thinly slice 2 scallions, add to the rice
5. Thinly slice ¼ cup cilantro, add to the rice
6. Add ½ cup slivered almonds
7. Make the salad dressing: 2 Tablespoons rice vinegar, 4 Tablespoons sesame oil, 1 teaspoon salt, 1 teaspoon minced ginger
8. Toss the salad (if the salad seems to be too dry, add 1 Tablespoon rice vinegar and 2 Tablespoons sesame oil)

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TUESDAY

Tilapia with Wheat Berries Pilaf

Serves 4

PREPARATION

Wheat Berries Pilaf

Wheat Berries

1. Soak 1 cup wheat berries for 30 minutes
2. Heat 3 cups of water in a medium sauce pan
3. Add the soaked wheat berries
4. Add 1 teaspoon salt
5. Bring to a boil
6. Reduce heat  and simmer for 30 minutes

Tip: While the Wheat Berries are simmering, prepare the Tilapia fillets

Pilaf

1. Wash and slice the assorted mushrooms into ¼ inch slices
2. Dice 4 shallots
3. Mince 2 garlic cloves
4. Heat 2 Tablespoons of olive oil in a large skillet
5. Add the assorted mushrooms
6. Sauté until the mushrooms are browned about 5 minutes
7. Reduce the heat
8. Add the shallots and the garlic
9. Sauté until the shallots and the garlic are soft
10. Add the 1 bag of frozen peas
11. Stir until the peas are heated through
12. Add the Wheat Berries and combine
13. Add salt to taste
14. Place on a large platter

Tilapia Fillets

1. Season both sides of the Tilapia fillets with salt
2. Heat 2 Tablespoons of olive oil in a large skillet
3. Add the Tilapia fillets and brown on each side for about 3 minutes or until the Tilapia fillets are cooked through
4. Juice 6 limes and add to the skillet along with 1/3 cup of water
5. Swirl pan to combine and scrape up any brown bits
6. Arrange Tilapia fillets on top of the Wheat Berries Pilaf, drizzle the sauce all over the Tilapia and the Pilaf
7. Serve immediately

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