IFR daily

Daily Indian food, as it's cooked in my kitchen. Sometimes, not-so-Indian. No frills. No props. Just good food. A phone blog.

Month: April, 2015

Spicy Baby Dutch Potatoes

1.5 lbs baby Dutch potatoes
2 tbsp ghee (or oil)
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
6-7 fresh curry leaves, washed and wiped dry
2-3 hot green chiles, sliced fine
1 tbsp chana dal
1/4 cup sliced white onion
1/4 tsp turmeric powder
2-3 tbsp lemon juice
Lots of chopped cilantro
Salt to taste

Boil baby Dutch potatoes in their jackets, preferably using a pressure cooker. (I let my pressure cooker go for a tad bit longer and some skins split. It isn’t a problem as these are waxy potatoes).
2015/04/img_1839.jpgWhile the potatoes are cooking, heat ghee in a medium pot. Once hot enough, add mustard seeds. (Test ghee by dropping one or two mustard seeds into it, if they pop then it’s ready). When they pop, lower heat and add cumin seeds, followed by curry leaves, finely sliced green chiles and Chana dal. Toss to combine.

Add sliced onion, turmeric powder, about 1/2 tsp of salt and cook on medium heat, stirring frequently, until onions are soft.

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Peel the potatoes, if you like. The skin is thin and peels off easily.
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Halve some of the larger potatoes. Add all potatoes to the pot. Toss to coat potatoes with onions and spices.
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Drizzle 1 tbsp of ghee along the side of the pot. Add another 1/2 tsp of salt. Mix well taking care not to break down any of the potatoes. Spread in as much of a single layer as your pot will allow. Cook on medium for about 7-8 minutes, allowing the potatoes to crispen a tad, but making sure that they do not burn. If necessary, mix and spread out in a single layer again.
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Add chopped cilantro. Add fresh lemon juice. Mix well.

Adjust for seasonings and serve hot with rotis or with rice and dal.
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Notes:
Use any waxy potatoes. If they are larger than baby potatoes, dice them into smaller pieces once boiled and peeled.
Do not peel, chop and then boil.
Use more hot green chiles to up the heat. More lemon juice if you are like me.

Easy Broiled Lamb Chops

~1.5 lbs lamb chops
3/4 tsp salt
1 tbsp IFR Chana Masala
1-2 tbsp freshly squeezed lemon juice

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Mix together salt, IFR Chana Masala, lemon juice. Rub lamb chops with this mixture.
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Cover and marinate for at least half an hour, preferably in the refrigerator.
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Line a pan with aluminum foil (for quick clean-up), place a rack over it and put marinated lamb chops on the rack.

Broil on high, about 4-5 inches from heat, for about 5 minutes each side for medium cooked. More per side if you like it done more.
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I forgot to turn the timer on for the first side and they went about 2 minutes longer than I wanted but were still pink on the inside. Phew!

Allow the chops to rest for about 5 minutes so that you don’t lose all those precious juices when you cut into them. Serve with your favorite salad. 2015/04/img_1792.jpg

Notes:
You could add red chile powder and turmeric powder for additional heat and flavor. I didn’t think it was necessary.
You could also add the ubiquitous ginger, garlic and green chile trio for a variation. I was aiming for something very simple, quick and flavorful, with minor clean-up, that I can make on a weeknight. And this is it!

All it needs are these three ingredients besides the lamb chops themselves.
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I have a few bottles of IFR Chana Masala spice blend left. If you’re interested, get in touch through this form.