Aloo Gobi

On July 16, 2017, in Food, Recipes, by Chris Baccus

I don’t make enough Indian food at home. Perhaps, it’s because we have some excellent Indian restaurants around Los Angeles.  One of my favorites is Mint Leaf in Altadena.  They make great Indian food that reminds me of place that started my love for Indian food back when we lived in Michigan, Priya in Troy, Michigan.

Now back to my kitchen.

Indian food isn’t a difficult cuisine for the home cook. Sure it uses a couple handfuls of spice jars every time, but if you’re like me you have a hundred spice jars and can pretty much make anything without a long list of spice jars for that one-off recipe.

A favorite dish has become Aloo Gobi. It’s a vegan dish made with potatoes and cauliflower. It’s fairly simple and only took about 30 minutes to prepare.  Add some rice and you have an easy, exotic vegan dish in no time at all. I ran across a recipe on Pinterest from the blog Edible Garden.  I had to adjust some things as the cooking time was way off and the flavors need some adjustment.  You can find the source recipe here.

Aloo Gobi
Serves 4

1/2 head or 2 cups chopped cauliflower
4 medium potatoes, large dice
1 onion, diced
4 garlic cloves, diced
1 tsp ginger, diced
1/2 tsp tumeric
1/2-3/4 tsp red chili powder, adj for taste
1/2 tsp cumin
1/2 tsp garma masala
1 tablespoon concentrated tomato paste
1/2 cup chopped cilantro
3 tablespoons olive oil
salt to taste

Heat pan with 1 tablespoon of olive oil on medium heat and place onions, garlic and ginger in pan and cook for about 3 minutes. Cook without burning and then add diced potatoes and chopped cauliflower to the pan.  Stir pan and add the other 2 tablespoons of olive oil to coat potatoes and cauliflower. Add some salt to taste. Cover and heat stirring every few minutes so the items do not burn or stick to the bottom of the pan.  Cook covered for about 10 minutes.

Add the spices and tomato paste to the pan and coat all the items to combine.  Cover the pan again and stir every 3 minutes and cook for about 10-15 minutes. Try a potato to check for doneness. When ready, add the chopped cilantro to the pan to coat and serve immediately over rice.

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Chicken Tikka Masala Poutine for #SundaySupper

On July 25, 2015, in Recipes, by Chris Baccus


When I heard what this week’s Sunday Supper theme was I knew exactly what I wanted to make, since I had tried making the dish a month before and knew I was close to getting it right.

The theme this week is Copycats Recipes. Basically, recreate a recipe from a restaurant. Badmaash is an unique take on Indian located in downtown Los Angeles. They call themselves an Indian-Gastropub and that’s exactly what they are. One of the dishes they showcase a lot on their Instagram feed that I follow is a Chicken Tikka Poutine. They use a gravy with curds and add grilled Chicken Tikka to top it off.   Mine is a bit different and instead uses the rich tomato heavy cream sauce of a Tikka Masala in place of gravy.

For those who do not know, poutine is a French Canadian dish with fries, gravy, and cheese curds. There are a lot of variations on the dish with some adding pulled pork, beef and other options to go along with gravy, fries and curds.


I was lucky this past week at the Studio City Farmer’s Market where I found some organic cheese curds from Spring Hill Jersey Cheese based in Petaluma, California.

While a Canadian friend of mine thinks the Badmaash dish here is blasphemous, I don’t care. It tastes great. Is it “poutine”? No, not by a strict definition, but it does taste amazing and is a great way to mix it up which is why I wanted to share it during this week’s Copycat Recipe for Sunday Supper!

Chicken Tikka Masala Poutine

Serves 2

1 lb boneless skinless chicken breast, cut in bite-sized chunks
1/3 cup plain Greek yogurt
Juice from half a small lemon
½ teaspoon cumin
½ teaspoon ground coriander

1 tablespoon of ghee or butter
½ medium onion, thinly sliced
2 garlic cloves
1 tablespoon garma masala
1 tablespoon tomato paste
1 teaspoon ground ginger
½ teaspoon paprika
pinch of cayenne powder
1 15-ounce can of diced tomatoes
1/3 cup heavy cream
1/3 cup cheese curds
chopped cilantro for garnish

Bag of frozen French Fries, Alexia is a good choice

Combine yogurt, lemon juice and spices in a bowl. Add the raw chicken and refrigerate for 1 hour or up to 6 hours.


Cook fries per the package instruction if using frozen. You can also make your own using your favorite recipe.


When chicken is done marinating, heat broiler for 5 minutes moving rack so boiler is about 6-inches from rack. Place chicken evenly on aluminum foil, do not stack chicken pieces on top of each other and spread them out so they are easy to turn. Heat chicken for 4-6 minutes until you see chicken start to blacken, flip chicken using tongs and heat in broiler for another 3-5 minutes until browning occurs. Remove and set aside.


Heat ghee or butter in pan on medium-high heat. Add the onions and let them cook for 5 minutes until translucent and not brown. Add garlic and ginger and cook for another couple minutes. Then add the tomato paste and stir cooking for a minute. Add the spices and combine finally pour in the can of diced tomatoes with the juice and stir letting it heat up for 4 minutes. Finally add the heavy cream and mix, once combined add the chicken you removed from the broiler. Cook on low heat until your fries are ready.


When everything is done, place the fries on a dish and then add some of the Chicken Tikka Masala with sauce on top. Add some cheese curds and spoon over some more Chicken Tikka Masala letting the heat from the sauce melt the cheese. Sprinkle chopped cilantro on top and serve.


Everyone has a favorite dish, dessert or drink available at a restaurant. This weekend, the #SundaySupper bloggers share copycat recipes for their favorite dine-out meals. Is your favorite on the list?




Main Courses

Side Dishes


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more greatSunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Kerala-Style Chicken Curry

On May 29, 2012, in Featured, Recipes, by Chris Baccus

If you enjoy Indian food and like to cook at home, you should get to know Madhur Jaffrey if you haven’t already. She is basically the cookbook author who brought Indian cooking to the American home.  I have her first cookbook, but recently received her latest At Home with Madhur Jaffrey for my birthday last February.

Well I finally found some time to make something from it and all I can say is ‘why did it take me so long?’ This was simply the best Indian dish I’ve ever had.

The Kerala-Style Chicken Curry is a fairly simple dish that does not require 20 different spices like many homemade Indian dishes.  The curry leaves are the only hard to find ingredient that I bought at Namaste India Supermarket in Irving, Texas. The store also sells in-store made roti bread and chana masala we also bought. Our local Whole Foods now carries local pasture raised whole chickens.

This is a simple one-pot recipe. Saturday I bought some Fatality Red Peppers at the White Rock Farmer’s Market that I placed in the broth after the coconut milk was added and cooked the chicken for another 15 minutes at a medium-high heat boil then added 2 tablespoons of butter a minute before serving.

Serve this with rice and sautéed greens.

Full Recipe: Kerala-Style Chicken Curry.

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Tandoori Chicken Parcels

On March 5, 2012, in Recipes, by Chris Baccus

This is a rather simple recipe that calls for filo dough, chicken, tandoori paste and yogurt.  You’ll need some ghee or oil oil for brushing the filo dough.  This is quick and easy though after making it tonight I think it could use some vegetables like some onions, carrots or even chickpeas with the chicken.

I used two store bought items. One for the filo dough and the other for the paste.

Marinate the chicken in the Tandoori marinade (paste) and yogurt for at least 30 minutes. I did it for about 8 hours having thawed the chicken overnight and diced the chicken into bite-sized cubes then coated in the marinade.  When ready lay out 3 layers of filo dough brushing each piece with oil or ghee.

Place a good scoop or two of the marinated chicken on to one-side of the filo dough.

Okay, not the most appetizing photo ever, but start folding the chicken three times folding the sides before the last fold.

After repeating this 3 or 4 times, add each parcel to a lightly ghee or oil coated oven-proof dish. Sprinkle with sesame seeds.  I baked these for 40 minutes uncovered and then add a loose piece of foil, to keep the parcels from burning, and cooked an additional 15 minutes.

The parcels should be a golden brown.  Plate and serve with an Indian side dish like Chana Dal and some rice.

Click here for the original recipe: Tandoori Chicken Parcels.

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Indian Butter Chicken

On February 20, 2012, in Recipes, by Chris Baccus

For all the hate directed at Netflix last year, I still love them.  The fact that I can stream so many shows and movies is great and it’s still at an affordable price provided you use the service.  I do.

I was watching some old Gordon Ramsey shows with one episode that featured him traveling through India seeking out authentic Indian food.  Since I lack his production budget and time, I decided Google was good enough for my need.  That’s when I ran across the aptly named “Mr Singh Brings You Authentic Indian Recipes” website.

I found a simple butter chicken recipe to try out.  Like Ramsey’s show it focused on recipes that did not use cream and lots of butter like Americanized Indian restaurants do.

The recipe isn’t as rich in flavor as the Americanized Indian butter chicken, but it has its own distinctive benefits including a deeper flavor that showcase the spices more than the cream and butter.

This is a good recipe. However, I feel I can still find something better.

Click here for the full recipe: Butter Chicken.

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Mango Indian Chicken

On July 12, 2011, in Recipes, by Chris Baccus

I love fresh fruit and summer is a great time of year to add some fruit to your dishes. This is a rather simple chicken dish that features mangos. You could substitute peaches too, but this is a great use for mangos. Just make sure when you buy a mango from the grocery store that you find one with a little softness, similar to picking a ripe avocado.


Mango Chicken
Serves 2

2 medium mangos, peeled and pitted
2 boneless, skinless chicken breasts, cut into thirds
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
2 tablespoons of butter or ghee
1 medium onions, chopped
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 cup heavy cream
2 tablespoons lime juice

Blend the mangos in a small food processor for about 15 seconds. It should make a nice thick puree.

Heat a sauté pan on medium-high heat adding the butter. Combine the chicken with the garlic and ginger and toss together then add to the hot pan. Turn the chicken to fully cook and brown, about 7 minutes.

Add the onions to the pan and sprinkle spices in as onions cook for 3 minutes. Add the mango puree, heavy cream and lime juice and blend together with a spoon. Cook for about 5-10 minutes on medium-low heat to simmer.
Serve with rice.

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Lentil and Cauliflower Curry Stacks

On February 8, 2011, in Recipes, by Chris Baccus

The flavors in this dish make up for its lack of beauty in presentation. The yellow curry with cinnamon really brings the dish to life.
If you don’t want to use Pappadums (a crisp Indian flatbread), you can also use the lentil mixture to fill a piecrust with for a vegetarian Indian Pie. Or you could make pastry stuff turnovers with the mixture too.

Lastly, if you want to make this dish Vegan, substitute the butter with a product like Earth’s Balance.

Lentil and Cauliflower Curry Stacks
Serves 4

2 Tbl butter (or Earths Balance for a vegan version)
1 medium onion, sliced thin in to quarter moons
1 1/2 Tbls yellow curry paste
2 garlic cloves, crushed
4 cremini mushrooms, thinly chopped
3 cups vegetable broth
1 1/2 cups dried brown or green lentils
1 (13 oz) can chopped tomatoes
2 cinnamon sticks
1/2 head of fresh cauliflower, cut into small florets
oil for deep-frying
8 small Pappadums

Heat butter in a large pan over medium heat and cook the onion for 2-3 minutes. Add the curry paste, garlic and mushrooms cooking all for 2 minutes until mushrooms are soft.

Add the vegetable stock, tomatoes, lentils and cinnamon and mix well. Bring to a boil and cook for 40 minutes until lentils become tender. Add the cauliflower in the last 10 minutes and cover. If the curry is too wet after 40 minutes, cook longer uncovered until most of the liquid is evaporated. Remove cinnamon sticks.

About 5 minutes before the lentil mixture is done, heat oil in a saucepan on medium-high. Drop Pappadums, one at a time, into oil. They will quickly puff up so act quick and flip using tongs to straighten out the Pappadum. Each one takes about 4 seconds on each side. Remove and pat both sides with a paper towel.

Assemble by putting one Pappadum on a plate and spoon lentil mixture into it. Place another Pappadum on top and add some more lentil mixture. Serve.


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Products I Like: Geeta’s Indian Sauces

On March 13, 2009, in Food, by Chris Baccus

As much as I enjoy creating sauces from scratch, I don’t always have the time or patience and just want a good quick meal after a long day at work.

I love Indian cuisine and have found a few good store bought sauces that are worth trying in your kitchen. My favorite prepared sauces come from Geeta’s. Geet’s makes a wide variety of Indian standbys like Rogan Josh, Saag, and Makhani to name a few.

I find all the you need to have a good quick meal is some sliced boneless skinless chicken breasts and coarsely chopped onions. The Spice & Stir Geeta sauces come with a plastic top with a tablespoon of spice that you coat your chicken slices with as you saute them in a pan of olive oil.

Once the chicken is cooked, add the onions and let them get translucent for about 3 minutes. Add the jar of sauce and just a little bit of water (maybe 25% of the empty jar filled with water to thin the sauce a bit.) Serve with some rice and Naan bread.

Note: Even though the picture above shows the Saag sauce in my cupboard, it was the first time I used this sauce flavor and it was not as good as some others I enjoy like Karai Bhuna and Jalfrezi.

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