Seattle Food Bloggers Recipe Link Round-Up: Indian Cuisine

Image via Flickr user Jules:StoneSoupHere’s this week’s Seattle food blogger recipe link round-up! For Diwali and Indian cuisine week, we have a great variety of dishes, from quick cabbage to curries (shrimp, chickpea, and chicken) to gluten-free naan to saucy peas to spiced cashews.

And in case you’re unfamiliar with some of the ingredients in Indian cuisine, I’ve linked to some slides from the Indian Market Photo Tour for unusual ingredients or for special buying tips from our native chef guide Karuna.

Also check out the Pumpkin Curry recipe posted yesterday and the Mysore Pak (Indian sweet) recipe from Tuesday.

Sanjay at Hint of Saffron has an entire blog of delicious Indian food, but here are just a few great selections. Also note that because he has a gluten-intolerant daughter, he’s created several gluten-free versions of traditional Indian breads.

• Gluten-free Naan
• Spicy Roasted Cashews (Ingredient spotlight: amchur or green mango powder, a great ingredient to have on hand for adding bright tanginess to dishes)
• Murmura (Spicy Puffed Rice Snack) (Ingredient spotlight: made with fresh curry leaves, also available at Apna Bazaar.)
• Braised Spicy Egglplant in Ginger Tamarind Sauce
• Dal Bati (Spicy Lentil with Baked Wheat Balls) – with gluten-free version included. (Ingredient spotlight: urad dal – black lentils – and moong dal – mung beans.)

Michael Natkin at Herbivoracious

• Five-Minute Indian-style Cabbage (Ingredient spotlight: black mustard seed and other spices. Check out the slide from the tour for some Indian spice brand recommendations and quick facts from the Indian Market Photo Tour.)
• Cucumber, Radish and Cilantro Raita
• Chana Chaat in a Papadum Bowl – very cool presentation!
• Quick Chana Masala with Mushrooms - Chickpea Curry (Ingredient spotlight: dried chickpeas. Michael recommends cooking your own chickpeas for this dish if you can. Check out the slide for some tips from Karuna on what to look for when buying dried chickpeas.)

Jessamyn at Food on the Brain offers up a Shrimp Curry and Saucy Peas in Tomato-Cream Sauce. (Ingredient spotlight: methi/fenugreek in the curry, which you can buy fresh at Apna Bazaar.)

Dana of Dana Treat has a recipe for Indian-Spiced Chickpea Salad with Yogurt and Herbs and gives us her take on Cucumber Raita.

Brooke at La Femme Cooks has a Chicken Curry with Squash and Potatoes.

Comments

[Michael Natkin]

I really like the way you synthesize the information from the various sources, you don't just list a bunch of posts. I always learn something. Very helpful, and thanks for including me!

[Leslie Seaton]

Thanks for the kind words, Michael! I really appreciate it! I am always happy to include your recipes as they invariably make me hungry. I think next up for me is that cabbage. Came to my love of cabbage late in life but I am serious convert.

[Sanjay Kawad (hint of saffron)]

I am in India for the next 3 weeks and finally was able to connect to the internet. While checking my facebook page, just saw your comment posting on the page. Thank you for including the site and selecting some of my favorite recipes. Especially, you have to try the dal bati recipe as it is a very traditional recipe that I was also able to make it gluten-free. You have an excellent site featuring all the local food places to visit.

While in India, my plan is to look for various restaurants, learn from my family the various recipes that I plan to post on the blog.