Devon Ave: Indian-Jewish Adventure!

Have you ever been to an ethnic market and feel a little lost in translation? Curious about ethnic ingredients and want to learn more about them? Interested in finding some great deals on fresh fruits/vegetables and exotic ingredients at reasonable prices? Well, my group is joining me as I explore Chicagoland ethnic neighborhoods each month.

This month, my tour is dedicated to Indian/Pakistani cuisine & culture located on the far north side of Chicago, on Devon Ave. But believe it or not, there is also a section of Devon highlighting European & Jewish culture as well. The second half of our tour will be focused on European (Russian & Georgian specifically) and Jewish cuisine & culture. So for this blogging adventure, create an Indian or Jewish inspired dish!

BLOGGERS: Join in the fun and share a recipe of an Indian or Jewish inspired dish for this blogging adventure!

1) Make a dish specific to your hometown, city, region, and/or country and create a blog post about it from now (the date of this post) until the midnight, November 30th. Any previous blog posts you have where you've created an Indian or Jewish inspired dish are happily accepted.

2) Add a link back to my blog within your blog post, Joelen's Culinary Adventures.

3) Send an email with the following information to itsjoelen@gmail.com:
- Title of the blogging adventure in subject line
- Your first name
- Your state and/or country location if outside the U.S.
- Your food blog name & link to your event entry that includes pictures

You can participate even if you don't have a blog. Non-bloggers can email the above information (sans blog details) and I'll include it in the round up.

But wait... there's also a GIVEAWAY! Participate and you just might receive a giveaway item related to the blogging event. The chosen blogger for the giveaway will be contacted via email when the round up is posted to obtain mailing information. Good luck and hope you can join me in my Culinary Adventures!

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Coriander Lemon Chicken

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Coriander Lemon Chicken

shared at the event by Teresa

recipe courtesy of Madhur Jaffrey

2 lbs skinless chicken breasts or thighs, cut in large chunks
6 tablespoons vegetable oil
5 cloves finely chopped garlic
1 tablespoon fresh grated ginger, mixed with
4 tablespoons water
7 ounces fresh coriander leaves, washed and very finely chopped
1 finely chopped and deseeded green chili pepper
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
salt
5 fluid ounces water
2 tablespoons lemon juice

Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.

Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.

Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.

Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.

When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.

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Chickpea Salad w/Cilantro Lime dressing

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Chickpea Salad w/Cilantro Lime dressing

shared at the event by Yumi

recipe courtesy of Vikas Khanna

2 (15 oz or 425 grams) chickpeas, washed and drained

1 medium red onion

1 medium ripe tomato

Juice of 2 limes

4 tablespoons finely chopped cilantro

1 tablespoon tamarind paste

Salt to taste

1/2 teaspoon cayenne pepper

Mix all the ingredients in a large (non-reactive) mixing bowl and serve cold as a salad or a side dish.

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