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Old 01-21-2009, 04:17 PM   #1
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Help ... Kid Friendly Indian Food??

We're having some friends over for dinner this weekend and they've requested Indian food. Three of the kids (two of mine) are pretty picky and I'm trying to think of some things to suggest to them. I may just resort to a teriyaki stir fry, but would prefer not to go that route.

So far, I'm making Koftas in a yogurt sauce, Parathas (which everyone will gobble) and rice. I'll be adding one or two more dishes (a veggie for sure).

Any ideas for kid friendly Indian dishes?

Thanks

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Old 01-21-2009, 04:29 PM   #2
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All the kids I know love Chicken Tikka Masala. I know that's not "real" Indian, but it's very popular with the young set.
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Old 01-21-2009, 04:40 PM   #3
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Tandoori chicken is very very mild and the cool colour is kid friendly. Naan bread is great for kids to rip apart.

Go really authentic and eat with your fingers. The kids will love it and forget how picky they are.
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Old 01-21-2009, 04:43 PM   #4
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I was kind of toying with the idea of a pumpkin or cauliflower korma. One of the kids really likes cauliflower, but the other two think its grodee, so I'd have to pair it with another veggie.

Agh, kids! I should just leave out some bread and a jar of peanut butter =)

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Originally Posted by VeraBlue View Post
Go really authentic and eat with your fingers. The kids will love it and forget how picky they are.
Pakoras might fit the bill too. My kids would eat their own shoes if I deep fried them.
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Old 01-21-2009, 06:04 PM   #5
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How is that not REAL Indian food....? the first time I have ever tried that was in an Indian restaurant and the family had only been in the U.S at most two years.....as well as a parent of one of my students once had me over thier house for a meal and she made the dish vegetarian style and I know very well thats she didn't learn the dish from here.....

Did you just mean the chicken part in it? But it is my favorite!!!


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All the kids I know love Chicken Tikka Masala. I know that's not "real" Indian, but it's very popular with the young set.
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Old 01-21-2009, 06:59 PM   #6
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My grandkids (ages 5 & 3) like this:

INDIAN GLAZED SALMON

1½ Tablespoons Brown Sugar, Firmly Packed
1 Teaspoon Ground Coriander
½ Teaspoon Ground Fennel Seeds (crush in mortar)
¼ Teaspoon Cayenne
¼ Teaspoon Ground Cardamon
¼ Teaspoon Ground Cumin
¼ Teaspoon Salt
1/8 Teaspoon Ground Pepper
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Cinnamon
½ Tablespoon Lemon Juice
1 Tablespoon Melted Butter
2 Boneless Salmon Fillets, with Skin (1-inch thick, 6 ounces each)
1 Sweet Onion (about ½ pound)
1 Tablespoon Finely Chopped Fresh Cilantro
Lemon Wedges

1. Adjust oven rack so that it is about 7 inches from broiler, and then
preheat oven to 400 degrees.

2. Line a 9” X 12” baking dish with aluminum foil.

3. Measure all the spices and mix together in a small bowl or
measuring cup. Add the lemon juice and melted butter, and mix
to form a paste.

4. Cut off ends of onion, peel it, and cut in half lengthwise ( from end
to end). Stand each half on end and cut into ¼-inch pie-shaped
wedges. Break apart pieces and set aside.

5. Rinse salmon pieces and pat dry. Put in foil-lined baking dish,
leaving about 1 inch between them.

6. Scatter onion pieces around salmon.

7. Use a spoon or pastry brush to coat top and sides of salmon with
the spice mixture (use all of it).

8. Bake salmon for 15 minutes at 400 degrees, then turn on broiler.

9. Broil for about 4 to 6 minutes, until top of salmon is well browned.

10. Use spatula to remove salmon and onions from pan (leave
salmon skin in pan) and put on serving plate.

11. Sprinkle with chopped cilantro and put lemon wedges on plates.

Serve with rice (preferably Indian basmati rice) and a veggie.
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Old 01-21-2009, 07:02 PM   #7
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This might work, too:

Meatball Curry

For the meatballs:
1 pound ground lamb (or beef)
½ medium onion, finely chopped
2-inch piece fresh ginger, peeled and grated
3 cloves garlic, peeled and crushed
1 tablespoon ground coriander
1¼ teaspoons ground cumin
½ teaspoon cayenne pepper
¾ teaspoon salt
3 tablespoons chopped fresh cilantro
1 egg, lightly beaten

For the sauce:
2-inch piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
2 fresh hot green chilies
1 tablespoon ground coriander
1 teaspoon ground cumin
3 tablespoons water
¼ cup olive oil
6 green cardamom pods, 4 whole, 2 crushed
1 teaspoon cumin seeds
4 cloves, whole
2-inch stick cinnamon
2 medium onions, finely chopped
4 medium tomatoes, finely chopped
½ teaspoon cayenne pepper
4 tablespoons plain yogurt
2 cups water
¾ teaspoon salt

Combine all meatball ingredients, then, with your damp hands, form mixture into
24 balls. Refrigerate for 4 to 6 hours, or freeze for 45 minutes.

Mix ginger, garlic, chilies, coriander, and ground cumin, along with 3 tablespoons
water, in a blender until a smooth paste forms. Set aside.

Heat oil over medium heat in a large sauté pan. When hot (but not smoking),
add cardamom, cumin seeds, cloves, and cinnamon. Stir once.

Add onions, and fry, stirring, for about 8 minutes, until onions are brown.
Add ginger paste, lower heat, and stir for 2 minutes.

Add tomatoes and cayenne, and cook over medium-high heat until tomatoes are
reduced to a thick, dark paste.

Lower heat to medium; stir in yogurt, a tablespoon at a time. When all yogurt has
been blended in, mix in water and salt.

Add meatballs in a single layer, and bring to a simmer.

Cover and simmer for 50 to 60 minutes, shaking pan occasionally. (Don’t stir
with a spoon.)

Serve with rice or bread.
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Old 01-21-2009, 07:09 PM   #8
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If you prefer chicken, here's one:

TANDOORI CHICKEN

FOR THE RAITA:
1 cucumber
1 cup plain yogurt
¼ cup chopped cilantro (or mint)
½ teaspoon salt
¼ teaspoon freshly ground pepper

FOR THE CHICKEN MARINADE:
¾ cup plain yogurt
3 tablespoons fresh lemon juice
2 tablespoons oil
4 cloves garlic, peeled
1 2- to 3-inch piece of ginger, peeled & cut in chunks
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon cayenne pepper
1 chicken, quartered

Peel the cucumber, halve it lengthwise, then scrape out the seeds. Cut crosswise into
thin slices. In a bowl, stir together the cucumber slices, yogurt, cilantro or mint, salt and pepper. Cover and refrigerate until serving.

Put the yogurt, lemon juice, oil, the garlic, ginger, curry powder, turmeric, salt and
cayenne in container and blend well with wand blender; set aside.

Skin the chicken. Using a very sharp knife, score the chicken meat all around about ½
inch deep at 1-inch intervals. Put chicken in sealable plastic bag, add the marinade,
and seal. Massage the marinade into the meat. Refrigerate for at least 3 hours, or as
long as overnight, turning over now and then.

Preheat grill and position the rack about 4 inches above the fire. When hot, turn down
to medium heat.

Remove the chicken from bag and wipe off most of the marinade; pour the marinade
left in the bag into a small bowl or cup for use later. Spray the chicken well with cooking oil on all sides.

Place chicken on middle of grill rack, and cook over medium heat, uncovered, for 10
minutes, then turn and brush with some of the reserved marinade. Grill for 10 minutes
more, then again turn and brush with the marinade. Turn side burners to high and
middle burner to medium-low, cover the grill, and cook about 15 minutes longer.

Serves 4
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Old 01-21-2009, 07:11 PM   #9
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And another:

Malaysian Chicken Curry

6 shallots, peeled (about 1¼ cups)
4 cloves garlic, peeled
1-inch piece of ginger, peeled
¼ cup water or broth
4 to 6 skinless boneless chicken breast halves
1 tablespoon oil
2 tablespoons curry powder
14-ounce can unsweetened coconut milk
1½ cups chicken broth
1 jalapeno, cut in quarters lengthwise, seeds removed
1 cinnamon stick
1 clove
1 star anise
chopped cilantro

1. Chop shallots, garlic, ginger and water or broth in food processor or with hand
blender until a smooth paste. Set aside.

2. Brown chicken on both sides, about 5 minutes; remove from pan and keep warm.

3. Add paste mixture to pan and cook over medium heat, stirring frequently, about 5
minutes; do not brown.

4. Add curry powder to pan and cook about 2 minutes, stirring.

5. Add all remaining ingredients except cilantro, bring to boil.

6. Return chicken and any juices to pan, reduce to simmer, cover and cook 15 to 20
minutes, turning once; remove chicken from pan and keep warm.

7. Bring sauce to low boil, and cook 5 minutes to reduce; discard jalapeno, cinnamon
stick, clove, and star anise.

8. Return chicken to pan for a minute or two to reheat.

Serve with chopped cilantro as garnish. Good with jasmine rice.

Options: Use sweet onion instead of shallots.
This dish is mild – don’t seed jalapeno if you want more heat.
Should be good with shrimp -- skip browning, add shrimp to pan only after
sauce is reduced; cook for a minute or two.
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Old 01-21-2009, 07:11 PM   #10
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Great recipes!! Thanks for sharing!! :)
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