Well it’s been a busy afternoon since I saw you last
After lunch I got to work on some kitchen prep for the week as well as for tonight’s Indian inspired dinner!
First up was homemade pizza dough, which is on the menu later this week…
Following Jenna’s recipe I combined the following
And since I’m still in dreamland over a KitchenAid standing mixer I got to kneading the old fashioned way!
Covered with a kitchen towel, one hour later, voila!
You’ll be seeing that friend veryyyyy soooooon
Next it was onto tonight’s dinner, which I planned to include a couple of the purchases I made during our recent trip to the Indian grocery!
Which looks a lil’ something like this & smells intoxicatingly good…
Priya recommends that you mix 4 tblsp of this spice mixture with ginger paste, garlic & curd. Since I was workin’ with plain yogurt & didn’t have curd (curious about it now though!) I decided to just use that.
- 4 tblsp tandoori masala powder
- 2 cloves garlic, smashed w/ mortar & pestle & sprinkle salt
- 1 tblsp ginger paste
- 3/4 cup plain yogurt (approximately)
I coated some chicken breasts with this mixture and left to marinade while I got on with my day!
I also found a cool & refreshing recipe for Indian Cucumber salad that I knew would go perfectly with the chicken.
- 1 cup yogurt (approximately)
- 1 cucumber, cut in half & seeds removed, grated
- juice of 1/2 lemon
- 1 tblsp cumin
- 1 tblsp fresh mint, chopped
Trusty mandolin never fails me!
Combine everything together and presto, deelish
I also picked up a new-to-me vegetable during my visit to the Indian grocery: Parval (or Parwal)
What is it? Here’s what I could find…
Parval (parwal) also known as pointed gourd, is a tropical plant believed to have originated in India. It belongs to the same family as cucumber & squash. Parval is highly regarded as a good source of nutrition & digestibility and in some areas soup containing the vegetable is given to sick people.
To prepare, I sauteed up a sliced onion and the pre-sliced parval in 1 tsp coconut oil.
Then added curry powder, chili powder, cumin, honey and some H20 and continued to cook over medium high, covered.
Plus some fresh minced garlic to finish it off.
I grilled up the chicken with our trusty indoor cast iron grill, does the trick every time
And made up some brown basmati rice to round out the meal!
The Man had his chicken served up on Gujrati Rotli (another fabulous Indian grocery find!) topped with the yogurt cucumber mixture…
The Lady had hers served up over brown basmati rice & topped with yogurt cucumber sauce…
This chicken rocked my world! I loved the spice blend, it was kinda spicy & kinda sweet, a playground for my tastebuds
It also got The Man’s seal of approval (yes, there were a few “mmmms” during dinner that I knew sealed that deal )!
The parval on the otherhand my friends, was not my cup of tea. First thing, I swear I may be allergic to it because after tasting it during cooking I began to find red spots on my arms and got itchy. I also didn’t like the toughness of the skin, but I’ll totally blame myself for that bc I don’t think I cooked it long enough
So here was my stand in veg…
Chicken win, veg lose… you win some you lose some?
Definitely looking forward to using the tandoori masala powder again soon, I loved it!
Well looks like we may have a giveaway in our near future friends, one that I am very excited about!
Here’s a lil’ hint
And don’t forget that you can get a great deal on your very own Aurorae yoga mat at my OpenSky Shop now through Friday!
Just use the coupon code 5ForYoga
And I’m off…gotta rest up since the real world is knockin’ at my door tomorrow, back to work it is
Have a fabulous night my friends!