Easy Indian Spiced Shrimp with Garlic and Cilantro Yogurt Sauce

Yogurt, Garlic and Cilantro Dipping Sauce (Raita)

Yogurt, Garlic and Cilantro Dipping Sauce (Raita)

I hope everyone had a safe and wonderful time celebrating the New Year!  2012 was a pretty good year for Piyush and I; and I’m so excited to see what 2013 has in store for us!

I’m also stoked (yes, I said “stoked!”) about what’s in store for My Fancy Pantry in 2013!  Thank you all for taking time out of your day to read what I write, cook what I cook, and especially for sharing your thoughts and comments with me.  I appreciate it more than I can even express! Continue reading

Chicken Sausage, Pesto and Gruyere Croissant Rolls…and a Giveaway!

Giveaway is now over!  Sadly, I didn’t get a response from Emily R. before the Jan. 2 deadline, so I have to pick a new winner.  Emily, if you read this…send me a message!  I can’t send you the sausages, but I’d love to send you a little something else! 

New winner:  Congratulations to commenter #3 (picked via random.org), tcarolinep!!!  I’ll be sending you an email! 

It’s no secret that my family loves cinnamon rolls.  Especially my Grandmother’s homemade cinnamon rolls.  Oh man!  They’re soft and doughy, sweet–but not too sweet–they’re everything you could ever want in a cinnamon roll…and more!

Because I work on Christmas this year, I won’t have time to go to Grandma’s and have a taste of her fluffy cinnamon rolls, nor will I have time to whip up a pan of my own.  Instead, I plan on making Piyush a quick and easy recipe using Gold’n Plump Chicken Sausages, pesto, gruyere and pre-packaged croissant roll dough.

Freshly baked Chicken Sausage Rolls

Freshly baked Chicken Sausage Rolls

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“Saucy” Asian Inspired Turkey Meatballs

First, my apologies for not blogging as much as usual.  I recently had a surgery–don’t worry, nothing real serious–and to be completely honest, I just haven’t had much energy.  Instead of cooking and baking, I’ve been laying around watching absolutely too much television.

Too much Lifetime television–with my friend, Megan–to be precise.

Haha… but yeah, that’s the reason for my disappearance.  I start back to work tomorrow, so I’m hoping my life gets back to its normal routine sooner rather than later.

Saucy Asian Turkey Meatballs

Saucy Asian Turkey Meatballs

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Masala Bread Upma: Indian Comfort Food

Masala Bread Upma

As the seasons begin to change and the leaves fall from the trees, I am no longer happy with simple sandwiches or cold cereals at breakfast-time.  Instead, I find myself craving warm and satisfying meals. I want comfort food…and this Masala Bread Upma is just that.

I created this dish using King’s Hawaiian Sweet Rolls; and let me tell you, their subtle sweetness compliments the warm Indian spices perfectly!

You can learn more about this dish and check out the recipe on the King’s Hawaiian Blog

I hope everyone had a very happy and adventurous Halloween!  Time just flies by so quickly.  Before we know it Thanksgiving will be here…and I’ll be another year closer to 30!  YIKES!

Roasted Pumpkin, Sausage and Sage Risotto with Gruyere

I’ve been a little preoccupied lately.

I have no excuses, and can’t even give a good reason why my blog hasn’t been regularly updated.  After all, I have been cooking.

I guess I just needed a break.

Now that the weather is changing, my yard has been (partially) cleaned up, and there’s a slight chill in the air…I can officially say the baking/creating/cooking season has begun!

I kicked off the season yesterday by making a Roasted Pumpkin and Sausage Risotto with Gruyere and Sage, and it was fabulous!

Roasted Pumpkin and Sausage Risotto with Gruyere and Sage

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Mushroom, Pea and Fenugreek Korma (Khumb, Matar and Methi Korma)

I love mushrooms and would have no trouble eating them everyday.  They’re a great substitute for meat, a wonderful “filler” for all sorts of vegetarian recipes, but mushrooms are especially good if they’re drenched in a smooth, fragrant, spiced  masala.

That brings me to my newest “creation”:  Mushroom, Pea and Fenugreek Korma. In Hindi it would be called something like Khumb, Matar and Methi Korma —but don’t completely trust me on that.

My Hindi is not good, and practically non-existant.  I speak Hindi like a two year old.  In fact, I know the important words (mostly swear words learned from Hindi movies) and I’m fluent in exactly 4 sentences:

The girl is eating.

The boy is eating.

The girl is drinking.

The boy is drinking.

I shouldn’t even be talking about my Hindi skills though, because my husband will probably read this and then he’s going to lecture me about learning Hindi and then he’ll bring up how he bought me Rosetta Stone for my birthday a few years ago and it’s been used approximately 4 times since.

Yes, nothing good can come from that…so lets get back to the curry!

Mushroom, Pea and Fenugreek Korma

Traditionally this dish is more of a Malai curry rather than a Korma, meaning it is made with nuts, milk and a type of milk-cream instead of with nuts and yogurt or coconut milk.

Because I’m very sensitive to dairy (I even break out in hives from it!), I definitely do not indulge on traditional malai curries very often, so I’ve kind of taken a traditional recipe and made it my own.

I started by making a wonderful smelling masala by grinding together:

  • a 1″ piece of cinnamon stick
  • 3 green cardamoms (only the seeds)
  • 4 whole cloves
  • 5 black peppercorns
  • 2 tbsp. cashew nuts

Homemade Masala Mix

Once my masala was made I threw a couple onions into my food processor.  I pulsed until the onion was a smooth paste.  It was really watery, but no need to worry!  Water evaporates.

Then I tossed a little ghee in a pan and tossed the mushrooms in, added some ginger and some garlic, a little salt and some pepper.  Once the mushrooms were cooked, I removed them from the pan and set them aside.

Cooked Mushrooms

I then added a little oil to the pan that I had cooked the mushrooms in.  I tossed in the onion paste and turned the heat to low.  I cooked until most of the water had evaporated from the onions, but I didn’t let them brown or caramelize.

At that point, I added the masala paste I had previously made.  I let it cook for about a minute, just to get rid of some of that raw smell.

I added some dried fenugreek (methi) leaves and cooked until everything became a homogeneous mixture and was no longer watery.

I added a little garam masala, amchoor (mango powder), chili powder and salt and cooked that for about 2 minutes to ensure the chili powder would no longer be raw.

I tossed in the peas and mushrooms and added a little almond milk, a couple tablespoons of fat free half & half,  and a little water.  I let the mixture cook until it was the consistency I wanted, and then I garnished it with some fresh coriander leaves and cashew nuts.

This curry was absolutely wonderful, and the smell was incredible!  The gravy was thick and rich, and it truly did seem fit for a king!

Mushroom, Pea and Fenugreek Korma

serves 4-6 as a side dish

Because this recipe has it’s roots in Mughali cuisine, it is a very heavy and rich curry…something the Mughal emperors would have enjoyed.

NOTE:This dish can be made vegan by replacing the ghee with oil and leaving out the half & half.  Alternatively, if you prefer to use regular milk rather than almond milk…that will work as well. 

Ingredients:

Curry

  • 10 oz mushrooms: any variety
  • 1 cup peas (frozen is fine)
  • 4 tbsp. dried fenugreek leaves (kasoori methi)
  • 2 tsp. garlic- minced
  • 2 tsp. ginger- minced
  • 1 tbsp. butter or ghee (may substitute oil)
  • 1 tbsp. oil
  • 1 large onion- ground to a paste in the food processor
  • 1 c. milk, half & half, almond milk or soymilk (I used almond milk for this recipe)
  • red chili powder- to taste
  • salt- to taste
  • 1/2 tsp. garam masala
  • a small pinch of amchoor (dried mango) powder- optional, but it adds a nice “sourness” to the curry
  • a small pinch of ground nutmeg
  • fresh coriander leaves (cilantro) for garnish

Masala Paste

  • 3 green cardamoms (only the seeds)
  • 4 whole cloves
  • 1″ piece of cinnamon stick
  • 5 black peppercorns
  • 2 tbsp. cashew nuts

Grind together all ingredients for masala powder until they are completely powdered.  A coffee grinder works wonderful for this.

Directions for Curry:

  • Clean the mushrooms and trim the stems.  If they’re big, cut them into bite-size pieces.
  • Heat 1 tbsp. butter in a pan over medium-high heat.  Turn heat to high and add the mushrooms.  Cook until all the water releases from the mushrooms and evaporates.  They should take on a little golden color.
  • Add the garlic and ginger, a little salt–to taste, and some black pepper–to taste.  Cook one more minute and remove from heat.
  • Remove mushrooms from pan and keep aside.
  • Using the same pan, heat 1 tbsp. oil over medium-high heat.  Once the oil is hot, add onion paste and cook until onions no longer smell raw, but don’t let them turn brown or carmelize.
  • Add the fresh ground masala powder and cook for about 30 seconds.  Toss in the fenugreek leaves and 1/4 c. of milk.  Cook on low heat for about 4 minutes or until the milk evaporates.
  • Add salt, chili powder, garam masala, pinch of ground nutmeg and amchoor.  Cook for a minute or so.
  • Add peas and mushrooms into the onion mixture.
  • Add 3/4 c. milk (soymilk, almond milk or half & half) so your curry is thickened.  If the curry seems too thick, add water until you’re happy with the consistency.
  • Boil the curry for a few minutes.  Garnish with fresh chopped coriander.  Serve with rice or rotis.

On a completely different topic…

This past weekend was the Food Experiments Pie Contest, sponsored by Brooklyn Brewery.  I made 300 mini Korma pies that were topped with whipped coconut cream (man, that was a lot of work!), and Piyush and I headed to Minneapolis.

Although we did not win the contest, we had a really fabulous time!  We met a lot of really cool people…people I wish we lived closer to (I’m talk’n about you, Journey and Rachel!)

I’ve never entered any contest even remotely close to this before, but now that I–somehow–survived baking 300 little pies myself, I’m totally ready for the next one!!!

Bring. It. On. 🙂

Oh!  By the way, if anyone is looking for my Vegetarian Korma recipe, it can be found HERE.  Enjoy!