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Keith White’s Indian rice pilaf, chicken curry & mean greens

For Barb, who saw this on my cable TV show recently. These are so good!

Keith is an accomplished Indian chef. Back in the ’90s, he owned Madras Masala Bistro, an authentic Indian restaurant. It was rated in the top 20 restaurants by Cincinnati Magazine. Keith is one of the go-to people at Heart-Savers of Cincinnati, a nonprofit organization dedicated to education about heart disease and saving lives.

Keith loves to cook healthy Indian foods, and is a walking encyclopedia on the subject. He shared recipes for a tasty chicken curry, spicy spinach and this fragrant, good-for-you rice pilaf on my cable TV show. Keith used a rice cooker, but you can use a pan on the stove, following directions on the package. I’d remove the cinnamon, cloves, cardamom and bay before eating.

 

Chicken Curry with Coconut Paste or Coconut Milk

 

Ingredients:

  1. Two Pounds Chicken Breast  diced to bite size pieces
  2. One Large Yellow Onion diced
  3. 8-10 Tablespoons of Canola Oil
  4. 3 Teaspoons Corriander Powder
  5. ½ Teaspoon Tumeric Powder
  6. 1 Teaspoon Red Chili Powder
  7. 2 Teaspoons Ginger Paste
  8. 2 Teaspoons Garlic Paste
  9. 1 can 6oz Hunts Tomato Paste
  10. 1 Can of Coconut Milk
  11. Lime Juice
  12. Cilantro
  13. Salt to taste

Method:

Heat the oil in a nice size skillet and add the dice onions and fry for about 5 minutes till onions are transparent and slightly brown. The add the coriander powder and stir for a minute or two, till it’s absorbed by the onions, then add the Tumeric and Chili Powder and fry it in with the onions and coriander powder. Then you add the Ginger and Garlic paste and fry adding a little water so the mixture (Masala) doesn’t dry up or burn. When you see some of the oil rising to the top, add your coconut milk and fry with the rest of the mixture. Then add about half a can of the Hunts Tomato paste and stir well. Finally add the chicken pieces and mix well with the Masala. Finally when chicken is cooked, add salt and let it simmer for about 5-8 minutes. After the chicken is cooked, then you can add a tablespoon of Lime juice and stir well. Garnish with chopped Cilantro.

Serve over Rice Pilaf.

 

 “Mean Greens with an Attitude”:

Ingriedients:

  1. Two, 16 oz bags of Chopped frozen Spinach
  2. 1 Medium size diced Onion
  3. 4. Dry red Chilies
  4. ¼ Teaspoon of Black Mustard seeds
  5. ½ Teaspoon Urad Dhal (White Lentils)
  6. 4 flakes of garlic finely chopped
  7. 4 Curry Leaves
  8. 4-6 Tablespoons of Canola oil
  9. Salt To Taste

Method:

Heat the oil in a nice size Saucepan and add the Urad Dhal (White Flat Lentils) Make sure it doesn’t get burnt. Then add the Black Mustard seeds and when they begin to spurt/burst add the finely chopped garlic for and cook for 2 minutes, till it releases its’ garlic aroma. Then add the dry Red Chilies and the diced Onions and fry for about 3-5 minutes. Add some salt to sweat the onions and then add the Curry Leaves and cook for a minute till it releases its’ flavor and aroma. Then add the frozen chopped Spinach and cook with adequate water and salt to taste and cook till moisture is all absorbed.

Serve as a side dish with Rice Pilaf and Chicken curry.

 

Keith White’s Indian rice pilaf

Keith is an accomplished Indian chef. Back in the ’90s, he owned Madras Masala Bistro, an authentic Indian restaurant. It was rated in the top 20 restaurants by Cincinnati Magazine. Keith is one of the go-to people at Heart-Savers of Cincinnati, a nonprofit organization dedicated to education about heart disease and saving lives.

Keith loves to cook healthy Indian foods, and is a walking encyclopedia on the subject. He shared recipes for a tasty chicken curry, spicy spinach and this fragrant, good-for-you rice pilaf. Keith used a rice cooker, but you can use a pan on the stove, following directions on the package. I’d remove the cinnamon, cloves, cardamom and bay before eating.

2 cups of long grain Basmati rice, rinsed twice and strained

5 tablespoons of vegetable oil

1 medium diced onion

1 stick of cinnamon

3 cloves

3 cardamom pods

2 bay leaves

6-8 leaves of fresh mint

Salt to taste

5 tablespoon of green peas (he used frozen, thawed – you could use more)

Chopped cilantro for garnish

Add 3 cups cold water to strained rice, then add oil, onion, cinnamon, cloves, cardamoms, bay, mint and salt. Cook in rice cooker. When rice is done, after 5 minutes toss contents onto platter and add peas. Toss hot rice over peas and they will cook in the residual heat. Garnish with cilantro and serve. You can add freshly sliced tomatoes as a garnish, too.

Rita’s health tips:

Cinnamon can help lower blood sugar.

Cloves may help protect from environmental toxins.

Cardamom helps digestion and is good for kidney health.

Bay is good for blood pressure and skin.

Peppermint soothes a rumbling tummy.

How can you tell the difference between peppermint and spearmint?

Peppermint has lance-shaped darker green leaves while the rounder leaves of spearmint are more of a grayish green color. Peppermint is more medicinal and stronger in flavor than spearmint.

 

 

 

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