Junior League of Wichita supports diversity in the League through encouraging diversity amongst our members and embracing all cultures and nationalities. Our cookbooks have a long history of including recipes for foods from different cultures and introducing your family to foods from other parts of the world is a great way to experience something new! It is always fun to try new recipes that use spices that may not currently be in our repertoire. For example, Indian Food uses curry powder, garam masala, and tumeric which adds richness and a savory taste to those dishes. I love cooking and experimenting with food and love to do that with friends. The recipes I am featuring today are shared with love by the Davidson family. For our Indian cooking day my friend, Sheona Davidson and I decided to take two different approaches.
We decided to tackle one slow cooked meal (Beef Boohna) and one fast and easy meal (Chicken Vindaloo). The Beef Boohna is served with Naan bread and the Vindaloo is served over coconut milk and cilantro rice.
Both serve between 4-6 adults depending on portion size. Recipes are as followed:
Season the pan with 2 tablespoons of olive oil then add one chopped onion and 1 teaspoon cumin seed. Sauté until it's a golden brown.
Then add two seeded chopped jalapeños to the skillet and one teaspoon each of garlic and ginger. Then add one pound of lean stew meat and 1 teaspoon each of the following: garam masala, table salt and turmeric. Stir until all ingredients are combined. Finally add one tablespoon of Worcestershire sauce and 1 cup of diced tomatoes with liquid and let it simmer for 2 hours until beef is tender. Serve with Naan bread or basmati or jasmine rice.
The first step is to cook the rice. Make sure to cook enough to serve a family of four and follow the directions on the box, except instead of boiling the rice in just water, you will use coconut milk. For four servings of rice, use 1 can of coconut milk (13.5 oz) and one can of water. Watch the rice carefully and bring it to a boil and then simmer until all liquid is absorbed. Then cut up 1/2 cup cilantro and add to rice and cover.
For the Vindaloo, cut up 1 whole deli chicken removing skin. Put in a large saucepan.
I found all the ingredients to both of these recipes at Dillon’s (Kroger Store).
The food was fantastic! The Vindaloo had the right amount of spices and the coconut milk rice balanced out the heat. The Beef Boohna was very rich and filling. I was not hungry the rest of the day.
I personally love Indian food. The first time I had it was in London. With its large Indian population, they have many restaurants to choose from. I like the mixtures of sweet and savory and cool and spicy. Vindaloo is my all time favorite Indian dish but Beef Boohna is a close second.
Looking to round out the menu? A great side dish options for these Indian dishes are Eggplant Couscous Salad found in the Junior League of Wichita Cookbook Pinches and Dashes (pg. 186) or the Lemon Rice (pg. 187). And, if you have room for dessert, try the Sticky Date Cake with Butterscotch Sauce (pg. 163)
Let us know what your favorite Indian dishes are and any tips you might have on preparation.
Ingredients for Beef Boohna
2 tbls. olive oil
1 tsp. cumin seed
1 tsp. garlic
1 tsp. ginger
1 lb. lean stew meat
1 tsp. garam masala
1 tsp. table salt
1 tsp. turmeric
1 tbls. Worcestershire sauce
1 cup dice tomatoes
Ingredients for Chicken Vindaloo
13.5oz coconut milk
½ cup cilantro
1 whole deli chicken
8 oz. tomato paste
1 tsp Thai Kitchen Roasted Red Chili Paste
5oz. jar of Patak's Original Hot Concentrated Curry Paste
1 cup frozen mixed vegetables
2 tsp of seeded chopped jalapeños