Happy Thanksgiving Eve! And Happy Wednesday! And Happy last-day-of-work-before-maternity-leave to me! 
I made mention that I had an Indian cooking extravaganza this weekend so I figured I’d feature it for What I Ate Wednesday (WIAW) (courtesy of Peas and Crayons of course)
And before I get started, a huge thanks to our friend Priya for guiding the 6 of us through this meal 
I’m not going through through directions, because, well, frankly I don’t remember 
so you’ll just have to get an idea from the ingredients and photos!
Dahi (yogurt) Paapdi Chaat:
- Potatoes (2-4 small )
- 1 can of garbanzo beans
- 1 small red onion
- Chaat masala
- Cilantro for garnish
- Nirav coriander chutney (green/spicy chutney)
- Deep-brand tamarind date chutney (sweet)
- Sev (Deep brand)
- Papdi (like crispy puris)
My thoughts – super easy to make, tons of great flavor, and wonderful app. We omitted the Nirav coriandar chutney because I forgot to buy it and the replacement was too sweet. I also don’t think it needed yogurt. Really enjoyed the leftovers served warm.
Samosas:
- Potatoes (5-6 small )
- Frozen peas (2 cups ish)
- Fennel seeds
- Cumin seeds
- Turmeric (Hindi word is Haldi)
- Ginger
- Green chillis
- Puff Pastry Sheets
My thoughts – love these! So did Zach and everyone else. Using a pre-made puff pastry makes them infinitely easier to make at home and no frying required. Just bake! Bursting with flavor. Love.
Kadhai Paneer (doubled recipe):
- 2 cups paneer, cubed
- Half a green bell pepper, cubed
- 1 large onion
- 2 green chillies
- 3-4 pods of garlic, crushed
- 1" piece of ginger, crushed (or 1tsp ginger garlic paste)
- 1 tomato, pureed
- 1 tbsp tomato paste (or another pureed tomato)
- A generous pinch of kasuri methi / dried fenugreek leaves
- 1 tsp red chilli powder
- A pinch of turmeric powder
- 1/2 tsp jeera / cumin seeds
- 1 tsp coriander powder / dhania powder / malli podi
- 2 tsp oil
- Salt to taste
- Chopped cilantro leaves to garnish
My thoughts – Yum yum yum! I have a new obsession with paneer and love that it cooks and incorporates just like firm tofu. I am going to be adding this to a ton of stuff. This dish had some kick (thanks to the chilis) – just the way I like it 
Rajma (daal made with kidney beans):
- 2 16Oz cans of red-kidney beans
- 1.5 Onions
- 3-4 Tomatoes
- Garam malasa
- 1-2 Bay leaves
1/2 Cinnamon stick- Cilantro for garnish
- Coriander powder
- Red chili powder
My thoughts – this dish was great and was best with the warm naan served beside it. We literally pureed the onions in a blender which I thought was a really interesting way to create the base.
The spread:
Photos of our efforts in progress:
And a nice little photo of what happens when you are 35 weeks pregnant – you inevitably spill on your belly and your hubby thinks it’s funny if your dog licks it off you (she did btw).
I loved having this cooking experience at home! It was a first for me and I felt really at ease with all styles and ingredients. You better believe I’ll be making plenty more Indian food from home
What’s your favorite Indian dish to make at home?
Is there are genre of food you haven’t yet tried to cook yourself but want to?
