When the invitation came to test-drive a cooking kit that makes preparing authentic Indian dishes at home “easier than ever,” I said Yes Please! I have dabbled in some simple Indian recipes at home, but Channa Masala is about the only one I have mastered.
The kit arrived and I ripped the box open. It felt like my birthday! A collection of aromatic spices and a new cookbook, that’s worthy of celebration. A cooking party was definitely in order, so we packed up the car and the kid and headed to the country to visit my in-laws.
We gathered around the kitchen island and enjoyed a three generation chop and chat. The only difficult part of our feast was choosing which recipes to make. It feels like Neena, the kit’s creator, is right there in the kitchen guiding you through her recipes.
Crack open the book and you’ll want to assemble an entire buffet. The first one, Spicy Rice, had me sold in an instant. Spiced rice, tempered with sweet raisins and crunchy cashews and a fresh sprinkle of cilantro will be in regular rotation at our house.
Feel free to substitute curry powder and ground cumin for the seeds if you don't have them. It may not be quite as authentic, but will still be a fabulous one pot meatless meal! Here's a great reason to make a double batch of rice -- save the extra for a quick and delicious meal.
- 2 tablespoons olive oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1 tablespoon chopped fresh garlic
- 1 medium onion, chopped
- 1/2 cup cashew nuts
- 1/2 cup raisins
- 1/2 cup corn kernels (frozen or off the cob)
- 1 tablespoon turmeric
- 1/2 teaspoon chili powder
- 4 cups cooked Basmati rice (hot or cold)
- 1 1/2 teaspoons salt
- 1/4 cup water
- 1 handful fresh chopped cilantro
Heat the oil in a Dutch oven or saute pan over medium heat. Add the mustard seeds, fenugreek seeds, and garlic. Stir, then cover for 30 seconds. Reduce the heat to low and add the onions, cashews, raisins, and corn. Stir and saute for 5 minutes. Add the turmeric, chili powder, cooked rice, salt, water, and half of the cilantro, stirring to combine. Cover and cook for 5 minutes to heat through.
Serve with remaining fresh cilantro.