Turnabout

Atomic Mama recently posted a few recipes after bragging that her husband fixed a delish sounding dinner for her recently. I thought it only fair to reciprocate. Since our current repitoire of Chinese dishes involves pouring the probably not terribly authentic but very tasty Trader Joe's Garlic/Ginger Simmer Sauce over sauted veggies and chicken (shrimp if we're feeling adventurous!), I've decided to switch it up. Until very recently, I've been terrified of Indian food. As noted at the ranch, I am a self-confessed wus. I was alway afraid there would be nothing I could eat at an Indian restaurant without my tongue catching fire (painful AND embarrassing.) So imagine my perplexedness when G. gave me an "What's Cooking: Indian" for Christmas last year. It's a beautiful book, and I assumed it would stay that way...free of the splatters and dog-eared pages of my more used volumes. A few weeks ago, however, I found a local Indian/Pakistani grocery and was inspired to buy the ingredients for a meal. I think this one may end up with a little splatter after all. I hope you enjoy!

Buttered Chicken (this one looks intimidating, but its easy)
7 Tbsp sweet butter
1 Tbsp oil
2 med onions, finely chopped
1 tsp fresh ginger, finely chopped
2 tsp garam masala
2 tsp ground coriander
1 tsp cayenne (reduced to 1/4 tsp due to above stated wussiness)
1 tsp black cumin seed (regular works just fine)
1 tsp crushed garlic
1 tsp salt
3 whole green cardamons (dried works fine)
3 whole black peppercorns
2/3 cup plain yogurt
2 Tbsp tomato paste
8 skinless chicken pieces
2/4 cup water
2 bay leaves
2/3 cup light cream
fresh cilantro and chopped green chiles to garnish
rice

Heat butter and oil in large pan and saute onions til golden. Reduce heat. Crush ginger in separate bowl. Add next 10 ingredients and blend. Add chicken to spice/yogurt mix and coat well. Add coated chicken to onions and stir-fry "vigorously" for 5-7 minutes. Add water and bay leaves and simmer for 30, stirring once in a while. Add cream and cook another 10-15 minutes. Garnish and serve over rice.

Spicy Corn and Peas
1 cup canned/frozen corn
1 cup frozen peas
2 tsp ground cumin
2 tsp fresh garlic, crushed
2 tsp ground coriander
2 tsp salt
2 fresh green chiles (see cayenne, above)
1 med onion, finely chopped
4 Tbsp butter
4 dried red chiles, crushed (left them out entirely, didn't miss them a bit, SO THERE!)
1 tsp lemon juice
fresh cilantro for garnish

Thaw/drain veggies. Process or grind cumin, garlic, coriander, salt, 1 green chile and onion to a smooth paste. Heat butter in large skillet. Add spice mixture and fry over med heat for 5-7 minutes. Add crushed red chiles and stir. Add corn and peas, stir-fry for 2 minutes. Add other green chile, lemon juice and cilantro. Stir and serve hot.

Rice Pudding
1/4 cup basmati rice
5 cups milk
8 tbsp sugar
pistachios, chopped for garnish

Rinse rice and place in large saucepan. Add 2 1/2 cups of milk and bring to boil over very low heat. Cook until rice has completely absorbed milk, stir occasionally. Remove from heat and mash rice "making swift round movements?" for at least 5 minutes. Return to heat, gradually add the rest of the milk. Bring to a boil over low heat, stirring occasionally. Add sugar and continue to cook, stirring all the damn time, for 7-10 minutes (my ass, took like 25) or until "quite thick in consistency." Garnish and serve.