Indian Archives - A Calculated Whisk

Tandoori-Spiced Alaska Halibut with Grilled Vegetables and Cilantro-Mint Raita

June 29, 2020 By Becky 3 Comments

This post is sponsored by Alaska Seafood Marketing Institute. I’m thrilled to be partnering with ASMI to share a series of delicious recipes highlighting sustainable, wild-caught seafood from Alaska.

This tandoori-spiced Alaska halibut with grilled vegetables and cooling cilantro-mint raita is the perfect healthy meal to kick off grilling season!

Who else gets really excited about dusting off the grill once the weather warms up each spring? I love to cook outside, which is part of why I’m particularly excited about this recipe, which is the sixth in a series of recipes highlighting Alaska seafood that I’m sharing in partnership with Alaska Seafood Marketing Institute. This month’s recipe features Alaska halibut, which is a versatile whitefish with great flavor that holds together well for grilling.

Chicken Tikka Masala

October 29, 2018 By Becky Leave a Comment

This post is sponsored by .

Chicken Tikka Masala

Chicken tikka masala is a favorite at Indian restaurants, but it’s even more delicious when made at home! Try it with my paleo flatbread.

Who else is a huge fan of Indian food? I think if I had to pick just one cuisine as my very favorite, Indian would be it. I just can’t pass up all the layers of spice and flavor! And while it’s great to go out and enjoy dinner at an Indian restaurant, it’s even more fun (and even tastier) to make it yourself at home. Plus, your house will smell amazing!

One-Pot Turmeric Chicken and Rice

November 28, 2016 By Becky 12 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This easy one-pot turmeric chicken and rice is pure winter comfort food, with warming Indian spices and plenty of vegetables.

I work with kids as a speech therapist during the day, and I remember a while back I asked one of my kids what his favorite food was and he said, “chicken and rice”. I remember thinking, “Really? What’s so special about chicken and rice?”

Well, I am here to literally eat my words. Chicken and rice cooked together, especially with turmeric and other warming spices, a generous splash of wine, and some pops of colorful veggies, definitely qualifies as favorite-food material. Plus this dish is made with bone-in, skin-on chicken thighs, which are my absolute favorite cut of chicken. And you only have to use one pan! There is basically nothing not to love about this dish.

One-pot turmeric chicken and rice is going to be on my dinner menu pretty much every week for the rest of the cold months. Turmeric is a vibrant superfood that gives great color and flavor to the chicken and the rice. It goes perfectly with a bit of smoked paprika, coriander, cumin, and just the tiniest touch of cinnamon. If you like Indian food, you’ll notice this dish tastes a lot like biryani. I added onion, garlic, ginger, tomatoes, and carrots with the rice for vegetal goodness, and raisins, peas, scallions, and cilantro for extra pops of flavor and freshness toward the end of cooking.

Samosa Bites with Paleo Raita

January 27, 2016 By Becky 2 Comments

This post is sponsored by the U.S. Potato Board in collaboration with Honest Cooking.

These samosa bites showcase the best part of the classic Indian appetizer—the perfectly spiced potato filling! They’re baked, not fried, and are served with a cooling cucumber raita.

I love Indian food, and am a huge fan of going to Indian buffets for lunch. I actually find it pretty easy to follow a primal diet there–I avoid the breads, of course, but many of the curries, chutneys, and tandoori meats are fine. Indian food uses so many great spices and flavor-packed vegetables like ginger, garlic, and chiles that I never feel like I’m missing out on anything.

Samosas, though, have always been a sticking point. The potato filling is so delicious, especially with some raita on top, but I’ve never been a fan of the heavy, gluten-laden, deep-fried wrappers. Since it’s a little bit uncouth and definitely not in the spirit of paleo to go to a buffet and unwrap a samosa and eat only the insides, I decided to take matters into my own kitchen.

Potatoes are a nutrient-dense food and a great source of healthy carbohydrates since they’re naturally gluten free. They have more potassium than bananas, and a serving of potatoes also gives you almost half of the Vitamin C you need for the day (for more info, check out the Potato Board’s nutritional facts page here). Most people now consider potatoes an integral part of a paleo diet, and as of July of 2014, they’re even Whole30 compliant! (You should have seen how happy I was the day that change was announced. There may or may not have been some dancing involved.)

Blistered Okra with Garlic and Cumin

August 31, 2015 By Becky 6 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

blistered okra with cumin and garlic 1 v3

This blistered okra with garlic and cumin is much healthier than fried okra

but just as addictive! It’s also paleo, gluten-free, and vegan.

How do you feel about okra? I always hated it in gumbo and other gummy preparations as a kid, but quickly fell in love with fried okra. Last year I even made a paleo version of fried okra that’s really good, but it’s not super quick to make.

My love for okra eventually expanded to include bhindi masala, an Indian curry where the okra is cooked with plenty of ginger, garlic, onion, and tomato, and there’s a recipe for that in my cookbook. While delicious, bhindi masala also takes a little time to make.

Blistered Okra with Garlic and Cumin #30MinuteMondays | acalculatedwhisk.com

When I scored some really beautiful okra at the farmers’ market, I wanted to cook it quickly in a way that would highlight its intrinsic flavor while minimizing its intrinsic gumminess. A little research indicated that cooking okra briefly over relatively high heat would be most likely to achieve those results.

I was so happy with how this recipe turned out! Slicing the okra lengthwise provides a nice surface for browning while preserving the attractive silhouette of the pods. (Did you know okra is also known as lady fingers? Move on over, cookies whose sole purpose is to make tiramisu!) The recipe starts with getting a cast iron skillet nice and hot, then adding butter or oil. Whole cumin seeds, garlic cloves, and dried chiles are added next, infusing the cooking fat with savory and subtly spiced flavor and a gentle, warming heat. The okra are added next and cooked for about ten minutes, turning a few times, until nice and browned. Add a hefty sprinkle of flaky sea salt and that’s it! Non-fried okra that you won’t be able to stop eating.

Saag Paneer

February 10, 2014 By Becky 12 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

It’s easy and fun to make your own saag paneer at home! It’s especially delicious with rice or paleo flatbread.

Have you ever made your own cheese? I made some ricotta last year, and wanted to try my hand at paneer. Fresh cheeses like paneer and ricotta are easy to make at home, and totally worth it. All you need is milk, a lemon, some cheesecloth, and a little patience.

Saag paneer has been my favorite Indian dish for years, and I’m so glad I finally made it myself. The creamy spiced spinach studded with chewy bits of paneer is totally addictive, and my major Indian takeout/delivery habit is all saag paneer’s fault (oh, and Eat24–you guys didn’t help, either). This homemade version is just as good as my local restaurant’s, and the paneer is far superior: it’s meltingly tender, with a wonderfully creamy flavor. It’s a little labor intensive to make the paneer and the saag on the same day, but it was a perfect project for a Sunday afternoon. Next time I might try making a big batch of paneer, stashing some in the fridge, and freezing the rest. That way I can make saag paneer happen on weeknights!

Vanilla Chai Spiced Ghee + Chai Ghee “Latte” (Whole30 Day 26)

January 27, 2014 By Becky 8 Comments

I am so obsessed with ghee. Ever since I followed Nom Nom Paleo’s instructions and made my first batch, it’s been a staple in my kitchen. First of all, it smells amazing. Second, it’s easy to make. Third, it has a high smoke point, which means it won’t burn like butter does during high-heat cooking. Fourth, it tastes great with everything. And bonus–it’s lactose and casein free.

I’ve even been putting a teaspoon or so of ghee and coconut oil in my morning coffee (inspired by Stupid Easy Paleo). After a short blitz with the immersion blender, it’s foamy like a latte. Delicious. Basically, ghee is saving my Whole30 life.

Indochinese Chilli Chicken with Cauliflower Fried Rice

August 13, 2013 By Becky 2 Comments

I LOVE Indian food. Luckily for me, my mom’s apartment is just blocks from Singh’s Cafe, which has a fabulous lunch buffet every day of the week. I go more than anyone should go anywhere, but I just love it so much. One of the best parts of going to lunch buffet is that there is no waiting: you show up, you sit down (or not), and you go get your food! I also love it because you can try some of everything.