August 26, 2006

•  

  
  

  What Are You Eating?!

  
  

  Recipes! (primarily from “Madhur Jaffrey’s Indian Cooking”)

  
  

  Indian Meal #1

  
  

   

  
  

  Gujerati Carrot Salad (serves 4)

  
  

  5 carrots, grated

  
  

  1/4 teaspoon salt

  
  

  2 T veg oil

  
  

  1 T black mustard seeds

  
  

  2 tsp lemon juice

  
  

  toss carrots with salt, heat the oil in small pan over medium. when hot, put in the mustard seeds and pull off the stove as soon as they begin to pop. Pour over the carrots, add lemon juice and serve or chill.

  
  

  Pooris (serves 4-5)

  
  

  1 cup whole wheat flour

  
  

  1 cup white flour

  
  

  1/2 tsp salt

  
  

  2 T veg oil

  
  

  1/2 cup water

  
  

  mix flours and salt in a bowl and then mix in the oil and work with your fingers until crumbly. Slowly add water and mix until it forms a ball of dough and then knead for 5-10 minutes. lightly oil the ball and slip it into a plastic bag and let rest for 20 minutes.  Then, knead the dough again and divide it into 12 balls. Roll these out into circles 5-6 inches across.  Heat about 1 inch of oil in  a small frying pan until very hot then add poori and cook for a few seconds until it puffs and then flip and finish the other side.  Eat immediately or keep warm in oven, these are best when HOT.

  
  

  Lemony Chicken with Fresh Cilantro

  
  

  2 one inch cubes fresh ginger

  
  

  1 cup water

  
  

  6 T veg oil

  
  

  2-3 lbs chicken pieces, skinned

  
  

  5 cloves garlic, peeled and chopped

  
  

  3 cups fresh cilantro, finely chopped (without stems)

  
  

  1/2-1 fresh hot green chili, finely chopped

  
  

  1/4 teaspoon cayenne pepper

  
  

  2 tsp ground cumin seeds

  
  

  1 tsp coriander seeds

  
  

  1/2 tsp ground turmeric

  
  

  1 tsp salt

  
  

  2 T lemon juice

  
  

  Put the ginger and 1/4 cup water into a blender or processor. Blend until you have a paste.
  
  Put the oil in a wide, heavy, preferably nonstick pan over medium-high heat.
  When the oil is hot, put in as many chicken pieces as pan will hold in a single layer, and brown on both sides. Remove the chicken pieces with a slotted spoon and put them in a bowl. Brown all the chicken pieces this way.
  
  Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Now add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric, and salt. Stir and cook for a minute.
  
  Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 c. water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 15 minutes.
  
  Turn the chicken pieces over. Cover again and cook another 10 to 15 minutes or until the chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.

  
  

  Indian Meal #2

  
  

  Beef & Yogurt with Black Pepper

  
  

  
  

  
  
  
  
  
  

  Ingredients 2 pounds boneless stewing beef cut into 1 1/2 inch cubes 6 tablespoons vegetable oil 1 1/4 cup plain yogurt, lightly beaten 3 medium onions 6 cloves garlic, peeled and minced 1/2 teaspoon dried ginger 1/8-1/2 teaspoon cayenne pepper 1 tablespoon paprika 2 teaspoons salt 1/2 teaspoon black pepper

  Instructions 1. Preheat oven to 350 F (180 C). 2. Heat the oil in a wide flameproof casserole type pot over a medium high flame. When hot, put in as many meat pieces as the pot will hold easily in a singe layer. 3. Brown the meat on all sides and set aside in a deep plate. Brown all meat this way and then remove. 4. Put the onions and garlic in the same pot and turn heat to medium. 5. Stir fry the onions and garlic for about 10 minutes or until browned. 6. Add the meat and juices as well as the ginger, cayenne, paprika, salt and pepper. Stir for a minute. 7. Now add the yogurt and bring to a simmer. 8. Cover tightly, first with aluminum foil and then the lid to the pot. 9. Bake in the oven for 1 1/2 hours. If the meat is not tender after this time, add 1/2 cup boiling water, cover tightly and bake another 20-30 minutes. 10. Stir before serving. Gujerati green beans 1 lb green beans 4 Tbsp oil 1 Tbsp whole black mustard seed 4 cloves garlic, peeled and minced 1 hot dried red chili, coarsely crushed 1 tsp salt 1/2 tsp sugar Pepper Trim the beans and cut them into 1″ lengths. Blanch (or use frozen beans), drain, cool, set aside. Heat the oil in a large frying pan. Add mustard seed. When they begin to pop, add garlic and stir till light brown. Add red pepper and stir a few seconds. Add green beans, sugar and salt, stir to mix. Turn heat to medium low, stir and cook about 8 minutes or until they taste spicy. Add pepper, mix and serve Chapatis 1 3/4 cups sifted wholewheat flour 3/4 cup unbleached flour mix the flours and slowly add about 3/4 cup of water, gathering the flour as you do and form a soft dough. knead for 5-6 minutes until smooth and put in a bowl to rest for 1/2 hour.  Set cast iron pan on the stove and turn the heat on high for a few minutes beofre lowering. Knead dough again and divide into 15 parts, rubbing hands with flour as you go.  Form and ball and flour your surface, roll it out into a circle until it’s 5-6 inches in diameter. Shake off the flour and put the chapati in the pan, let cook on low for about 1 minute then flip it and cook for 1/2 minute on the other side.  then, move the pan and put the chapati directly on the flame and leave it there for a few seconds until it puffs, then flip it and give it a few seconds on the other side. For dinnner tonight, we had grilled corn, leeks and green peppers and ate them with fresh cheese tortillini covered,  doused,  smothered in fresh pesto.  And since I am a cooking fool (among other things), I am making goats milk sour cream, chevre and fresh tonight (thanks to the New England Cheesemaking Supply Co).  We love to buy our raw goats milk down the road at this place. Enjoy!!!

  • 10:36 pm
  • 16 Comments