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Meal Recipe

Name: Twisted Indian North Barries Meal Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 1 cups basmati rice (uncooked); 1 cups or brown rice (uncooked); 1.5 cups water for cooking basmati; 2 cups water for cooking brown rice; 0.25 tsp salt for rice; 1 cups chickpea curry (cooked chickpeas in spiced tomato-onion sauce); 6 oz paneer tikka (grilled marinated paneer cubes); 6 oz spiced tofu (firm tofu, pan-seared); 6 oz tandoori chicken (boneless pieces); 6 oz lamb kebab (grilled minced lamb skewers); 6 oz grilled shrimp (marinated); 1 piece naan (store-bought or homemade); 1 tbs butter or ghee (for brushing naan); 1 cups mixed salad greens (romaine, arugula, spinach); 0.5 cups cucumber (sliced); 0.5 cups cherry tomatoes (halved); 2 tbs red onion (thinly sliced, optional); 0.5 cups plain Greek yogurt; 2 tbs mint chutney (choose); 2 tbs mango chutney (or other chutney choice); 2 tbs salad dressing - lemon vinaigrette (or choose another); 2 tbs salad dressing - creamy cilantro (alternative); 2 tbs vegetable oil or ghee; 1 tsp garlic (minced); 1 tsp ginger (minced); 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp turmeric; 0.25 tsp garam masala; 0.5 tsp salt

Inspired by Twisted Indian North Barrie

Time50m

Serves1

Choice of basmati or brown rice, choice of one Veg Protein, one Meat Protein, Naan bread, Salad, Greek Yogurt, choice of Chutney & choice of Salad Dressing.

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Ingredients

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Grain

1 cups basmati rice (uncooked)

1 cups or brown rice (uncooked)

1 1/2 cups water for cooking basmati

2 cups water for cooking brown rice

1/4 tsp salt for rice

Veg Protein (choose one)

1 cups chickpea curry (cooked chickpeas in spiced tomato-onion sauce)

6 oz paneer tikka (grilled marinated paneer cubes)

6 oz spiced tofu (firm tofu, pan-seared)

Meat Protein (choose one)

6 oz tandoori chicken (boneless pieces)

6 oz lamb kebab (grilled minced lamb skewers)

6 oz grilled shrimp (marinated)

Bread

1 piece naan (store-bought or homemade)

1 tbs butter or ghee (for brushing naan)

Salad

1 cups mixed salad greens (romaine, arugula, spinach)

1/2 cups cucumber (sliced)

1/2 cups cherry tomatoes (halved)

2 tbs red onion (thinly sliced, optional)

Greek Yogurt & Condiments

1/2 cups plain Greek yogurt

2 tbs mint chutney (choose)

2 tbs mango chutney (or other chutney choice)

2 tbs salad dressing - lemon vinaigrette (or choose another)

2 tbs salad dressing - creamy cilantro (alternative)

Pantry & Seasoning (for proteins and rice if making from scratch)

2 tbs vegetable oil or ghee

1 tsp Garlic (minced)

1 tsp ginger (minced)

1/2 tsp Ground cumin

1/2 tsp Ground coriander

1/4 tsp turmeric

1/4 tsp Garam masala

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 piece lemon (for dressing and finishing)

Method

Grain

Choose basmati or brown rice. Rinse 1 cup rice under cold water until water runs clear.

For basmati: combine rinsed rice, 1.5 cups water and 1/4 tsp salt in a pot. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let rest covered 5 minutes, then fluff with a fork.

For brown rice: combine rinsed rice, 2 cups water and 1/4 tsp salt in a pot. Bring to a boil, reduce to low, cover and simmer 35–40 minutes until tender. Let rest covered 10 minutes and fluff.

Veg Protein

Chickpea Curry (if chosen)

Heat 1 tbs oil in a skillet over medium heat. Add 1 tsp minced garlic and 1 tsp minced ginger, cook 30 seconds. Add cooked chickpeas (1 cup) and 1/2 cup tomato-onion sauce (or 1/2 cup canned crushed tomatoes + 1/4 tsp cumin, 1/4 tsp coriander, pinch turmeric). Simmer 6–8 minutes until heated and saucy. Adjust salt and sprinkle 1/8 tsp garam masala and a squeeze of lemon before serving.

Paneer Tikka (if chosen)

Marinate 6 oz paneer cubes in 1 tbs yogurt, 1/4 tsp turmeric, 1/4 tsp garam masala, pinch salt and 1/2 tsp lemon juice for 20 minutes. Grill or pan-sear in 1 tbs oil over medium-high heat 2–3 minutes per side until golden. Rest 2 minutes before serving.

Spiced Tofu (if chosen)

Press and pat 6 oz firm tofu dry, cut into cubes. Toss with 1 tbs oil, 1/4 tsp cumin, 1/4 tsp coriander, pinch salt and pepper. Pan-sear over medium-high heat 3–4 minutes per side until crisp and browned.

Meat Protein

Tandoori Chicken (if chosen)

Marinate 6 oz boneless chicken in 2 tbs yogurt, 1/2 tsp tandoori or paprika, 1/4 tsp cumin, 1/4 tsp garam masala, 1 tsp lemon juice, pinch salt and 1 tsp minced garlic for at least 30 minutes. Grill or pan-sear with 1 tbs oil over medium-high heat 5–7 minutes per side until internal temp 165°F (74°C). Rest 5 minutes and slice.

Lamb Kebab (if chosen)

Mix 6 oz minced lamb with 1/4 tsp cumin, 1/4 tsp coriander, 1 tsp minced onion, pinch salt and pepper. Form onto skewers and grill or broil 8–10 minutes, turning, until cooked through. Rest 3 minutes before serving.

Grilled Shrimp (if chosen)

Marinate 6 oz shrimp with 1 tbs oil, 1 tsp lemon juice, 1/4 tsp cumin, pinch salt and pepper for 10 minutes. Grill or sauté 2–3 minutes per side until opaque and firm. Serve hot.

Bread

Warm naan: brush 1 piece naan with 1 tbs melted butter or ghee. Heat in a skillet over medium heat 1–2 minutes per side until warmed and lightly charred, or warm in a 375°F (190°C) oven 3–5 minutes.

Salad

Assemble salad: combine 1 cup mixed greens, 1/2 cup sliced cucumber, 1/2 cup halved cherry tomatoes and 2 tbs thinly sliced red onion in a bowl.

Dress salad: toss with 2 tbs chosen dressing (lemon vinaigrette or creamy cilantro). For lemon vinaigrette: whisk 1 tbs olive oil, 1/2 tbs lemon juice, pinch salt and pepper. For creamy cilantro: mix 2 tbs yogurt, 1 tbs chopped cilantro, 1/2 tsp lemon juice, salt and pepper to taste.

Greek Yogurt & Chutney

Spoon 1/2 cup plain Greek yogurt into a small ramekin. Serve 2 tbs mint chutney and 2 tbs mango chutney (or your chosen chutneys) on the side for dipping and topping.

Plating & Finishing

Plate the meal: place a portion of rice (about 1 cup cooked) on the plate. Add one veg protein selection (about 6 oz or 1 cup chickpea curry) and one meat protein selection (6 oz) beside the rice, or adjust portions to your preference.

Add warmed naan to the side, a portion of dressed salad, a ramekin of Greek yogurt, and chutneys.

Garnish proteins with a squeeze of lemon and a sprinkle of chopped cilantro if desired. Serve immediately.