The Cook In The Family: Indian food

Showing posts with label Indian food. Show all posts

Showing posts with label Indian food. Show all posts

Monday, March 12, 2012

Vegetable Curry

Ingredients:
2 T coriander seeds
1 T cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
3 T grapeseed oil
2 T minced ginger
1 T minced garlic
1 large onion, thinly sliced
1/4 cup dried curry leaves
1 T garam masala
1 teaspoon turmeric
1/4 cup tomato paste
2 cups cherry tomatoes
a pinch of salt
a pinch of pepper
5 cups buttermilk
2 cups baby red potatoes, washed and cut in half

minced green chilies

Optional: butternut squash, green beans, cauliflower, carrots, etc.

Preparing the curry:
Place a skillet over low heat and add the coriander seeds, cumin seeds, fenugreek seeds and black mustard seeds. Toast for 15 seconds until aromatic and then crush in a mortar and pestle.

Place a large pot over medium heat and add the oil. When hot, add ginger, garlic and onions, and cook until very soft and beginning to turn golden, about 4 minutes. Add the curry leaves, garam masala and turmeric and continue to cook for 10 seconds. Add the tomato paste and stir well. Add the toasted spices, tomatoes, salt and pepper, buttermilk, potatoes and any other vegetables you care to, along with 1 cup water, and bring to a boil. Reduce the heat and let simmer until the potatoes are tender, 45 minutes to 1 hour. Taste for seasoning. Add salt and green chilies to taste.

Serves 6

Zucchini Onion Koftas

Ingredients:
2 cups vegetable oil, for frying
1 cup chickpea flour
1 cup chopped green onions
2 T yogurt
1 T garam masala
1 teaspoon cardamom seeds
1 teaspoon dried pomegranate seeds
1 medium onion, peeled, cut in half and thinly sliced
1 medium zucchini, grated
a pinch of salt

Preparing the koftas:
Heat the oil to 350 degrees in a deep, heavy pot.

Place the chickpea flour, green onions, 4 tablespoons water, the yogurt, garam masala, cardamom, pomegranate, onions, zucchini and salt into a large bowl and mix well. Form the mixture into golf ball-size balls and fry in the oil until golden brown, 5 to 6 minutes. Drain on paper towels prior to serving.

Makes 1 dozen koftas

Cumin-Spiced Roasted Tomato Soup

Ingredients:
5 cups cherry tomatoes, cut in half
2 yellow peppers, seeded and roughly chopped
2 T olive oil
1 T coriander seeds, crushed
1 T cumin seeds
a pinch of salt and freshly ground pepper
a drizzle of olive oil
1 cup vegetable broth
chopped fresh cilantro, for garnish

Preparing the soup:
Preheat the oven to 325 degrees F.

Place the tomatoes and peppers onto a baking sheet and sprinkle with the coriander seeds, cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of cilantro. Serve warm or cold.

Serves 6

Friday, February 17, 2012

Beet Chutney

Serve with roasted meats or chicken or Indian curries.

Ingredients:
8 to 10 ounces Chioggia beets, roasted and peeled
extra virgin olive oil
1 T freshly grated ginger
1 or 2 serrano peppers, minced
1 teaspoon grated orange zest
a pinch of ground cayenne
kosher salt and freshly ground black pepper
1 T red wine vinegar
white granulated sugar, to taste
2 T chopped fresh cilantro

Preparing the chutney:
Cut into 1/8 inch dice and put into a medium bowl. Add the ginger, serranos and orange zest, toss and season with salt and pepper.

Stir in the vinegar, taste, correct for salt and taste again. If it seems a bit flat or flavorless, add a teaspoon of sugar, stir and taste again. Repeat 2 or 3 times until the flavors blossom. Cover and refrigerate until thoroughly chilled.

Makes 1 cup

Wednesday, October 12, 2011

Tempura Cauliflower

This recipe uses self-rising flour instead of the cornstarch used in traditional tempura. Any kind of vegetable can be used, as well as thin strips of chicken or fish fillets.

Ingredients:
1 cauliflower
self-rising flour, for dusting
vegetable oil, for frying
1 small piece potato, peeled, optional
A small bunch fresh flat-leaf parsley, leaves picked
sea salt
1 lemon

* * * * * *

Ingredients for tempura batter:
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
2 to 3 dried red chiles
1 teaspoon black peppercorns
1 3/4 cups self-rising flour
1/2 teaspoon turmeric
1 1/2 cups cold beer or ice-cold soda water
sea salt

Preparing the batter:
Toast and grind the cumin and mustard seeds, chiles and peppercorns to a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. The consistency should be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.

Break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces so that it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.

Pour the oil into a deep saucepan about 4 to 5 inches deep. Heat to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.

Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice.

Serves 6

Monday, April 18, 2011

Chicken Satay with Peanut Sauce

Ingredients for chicken and marinade:
2 whole skinless boneless chicken breasts, about 1 1/4 pounds
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 T fresh lime juice
1/2 cup hot water

* * * * * * * *

Ingredients for the peanut sauce:
2 T vegetable oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 T finely grated peeled fresh gingerroot
1 cup water
1/2 cup creamy or chunky peanut butter
1/4 cup soy sauce
1/4 cup distilled white vinegar
3 T firmly packed brown sugar
1/4 teaspoon dried hot red pepper flakes

Preparing the chicken satay:
Cut the chicken lengthwise into 1/4-inch thick slices, and season them with salt and pepper.

In a blender, blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.

In a large shallow dish, pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. Don't let the chicken marinate longer or the meat will break down.

Soak the bamboo skewers in water to cover for at least 30 minutes. Thread the chicken onto the skewers.

Make the sauce: In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the sates with the dipping sauce.

Makes about 32 skewers

Friday, April 15, 2011

Rice Pilaf

Ingredients:
2 T vegetable oil
1 large onion, finely chopped
2 cloves
3 cardamom pods, bruised
1 cinnamon stick, broken into 3
1/2 teaspoon cumin seeds
2 1/2 cups basmati rice
4 cups chicken stock
1/2 cup sliced almonds, toasted, for garnish
2 to 3 T chopped fresh cilantro leaves, for garnish

Optional: 1/2 teaspoon nigella seeds

Preparing the rice pilaf:
Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.

Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.

Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. Leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when ready for serving, scattering the toasted sliced almonds and cilantro on top.

Serves 8

Chicken Curry

Serve over rice pilaf.

Ingredients:
1-inch piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 T ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 pounds boned chicken thighs, each cut into 2
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup golden raisins
1 teaspoon garam masala
1 T sugar
1 teaspoon salt
3/4 cup flaked almonds, toasted, to garnish

Preparing the chicken curry:
Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.

Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.

Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to color. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and raisins.

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.

If making a day ahead, take the pan off the heat and leave it to cool before reheating the next day.

If eating the same day or when you've reheated it the next day, pour into a serving dish and scatter with the toasted flaked almonds.

Serves 8

Pomegranate Raita

Ingredients:
1 1/2 cups thick plain yogurt
3 scallions, finely chopped
1 pomegranate, to give 1/2 cup pomegranate seeds
scant 1/2 teaspoon salt

Preparing the raita:
Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.

Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.

Serves 8

Saturday, April 9, 2011

Rice & Beans, Indian-style [Mujaddara]

Ingredients:
3/4 cups Puy lentils, French lentils, the tiny dark brown ones
1 teaspoon salt, divided
1 cup jasmine rice
2 T butter
3 T olive oil
6 cups onions (about 3 medium onions), halved and thinly sliced

* * * * * *

Ingredients for the yogurt:
1/2 cup Greek yogurt
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground cumin
1/2 teaspoon freshly ground coriander
1/2 teaspoon spicy paprika or aleppo pepper
3 T chopped fresh mint
zest and juice of half a lemon
1/4 teaspoon salt

Preparing the yogurt:
Mix all ingredients together in a small bowl.

* * * * * * *

Preparing the rice and beans:
Preheat the oven to 400 degrees F.

Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse pot.

Add rice, the remaining 1/2 teaspoon salt and 1 1/2 cups water to the pot, set over medium heat, and bring to a boil. When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.

While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.

After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.

Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to marry the flavors together. Taste, and add more onions if desired. Serve hot with a dollop of yogurt over the top

Serves 4

Roast Cardamom-Yoghurt Chicken

Ingredients:
seeds from 6 cardamom pods
1 teaspoon black peppercorns
2 teaspoons sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
3 garlic cloves, crushed
1 tablespoon olive oil
1/2 cup whole milk yogurt
1 tablespoon grated fresh ginger
1 tablespoon freshly squeezed lemon juice
1 3-4 pound chicken, butterflied
fresh cilantro leaves for garnish

Preparing the chicken:
Grind cardamom seeds and peppercorns in a mortar with pestle to a fine powder. Add salt, coriander, cumin and garlic. Add enough olive oil to form a paste. Stir in yogurt, ginger and lemon juice.

Place chicken in a large bowl or pan. Rub yogurt between skin and breasts and thighs. Then smear remaining yogurt over the outside of the chicken, front and back. Refrigerate at least 3 hours or up to 24 hours. Remove chicken from refrigerator 30 minutes before roasting.

Preheat oven to 425 degrees F. Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes to 1 hour. Let rest 15 minutes, then sprinkle cilantro leaves over the top before carving.

Serves 2 to 4

Saturday, March 26, 2011

Shakkaravellikayangu Bonda [Spiced Yam & Corn Dumplings]

Ingredients for the filling:
1 pound of baked sweet potatoes or yams, room temperature
1/2 teaspoon ground cinnamon
1/2 teaspoon salt, or to taste
2 teaspoons fresh lemon juice
1 ear of corn
1 T vegetable oil
1/2 teaspoon brown mustard seeds
1 yellow onion, finely chopped
1/4 cup finely chopped pecans or cashews

* * * * * *

Ingredients for the batter:
1 3/4 cups chickpea (garbanzo bean) flour
3/4 teaspoon baking powder
3/4 teaspoon cracked black pepper
3/4 teaspoon salt (or to taste)
1 1/4 cup hot water
1 T vegetable oil
vegetable oil for deep-frying

Preparing the filling:
Peel the baked sweet potatoes and place in a mixing bowl. For a heavier, more rustic bonda, mash baked sweet potatoes with a fork or potato masher, or for a lighter, fluffier bonda, whip with an electric mixer or KitchenAide. Combine with the cinnamon, salt and lemon juice and and set aside.

Cut the kernels off the ear of roasted corn (see instructions for roasting corn below) and add the kernels to the mashed yams, stir into the sweet potato mixture.

In a small frying pan over medium-high heat and warm the oil. When hot, add the mustard seeds and cover the pan. W hen the seeds stop sputtering (about 30 seconds), uncover and add the onion. Cook, stirring occasionally, until the onion is brown and caramelized, about 6 minutes.

Pour the contents of the pan over the yam mixture. Add the nuts and mix until thoroughly combined. Cover and refrigerate for 1 hour to allow the mixture to firm up.

Divide the mixture into 16-20 portions. Lightly oil your hands and roll each portion into a ball. If making the balls ahead of time, arrange them on a baking tray in a single layer, cover, and refrigerate until frying. Chilled balls hold their shape better and are easier to fry.

* * * * * *

Preparing the corn:
With tongs, hold a husked ear of corn directly over a gas flame on the stove top turning as needed to color evenly. Roast until evenly covered with several brown spots, about 5 minutes. Watch carefully, as the corn can burn and char easily - Light charring is good.

* * * * * *

Preparing the batter:
Combine the chickpea flour, baking powder, pepper, salt, hot water and oil in a large bowl. Whisk until smooth.

* * * * * *

Frying the bondas:
In a deep fryer or large frying pan, pour oil to a depth of 1 1/2 inches and heat to 375 degrees F.

Dip a few of the bondas into the batter, allowing the excess to drip off, and put them into the hot oil. Do not crowd the pan.

Fry, turning frequently with tongs, until the bondas are browned, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain. Keep warm in a low oven while you fry the remaining bondas.

Serve hot or at room temperature.

Makes 16-20 pieces

Curry Chicken

Ingredients:
3 T vegetable oil
1 teaspoon mustard seeds
1 onion, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely sliced
4 T cashew nuts
6 cloves garlic, peeled and left whole
2 green chiles, left whole, pricked with a knife
kosher salt
1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed
9 ounces plain yogurt
3 1/2 ounces water
12 curry leaves
1 teaspoon garam masala
1 teaspoon ground fennel seeds
juice of 1/2 lemon

Preparing the chicken:
Heat the oil in a nonstick pan. Add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop - Cover with a frying screen (as mustard seeds pop the oil spatters).

When the mustard seeds have popped, add the onion, ginger, and cashew nuts and fry for 4 to 5 minutes, or until the onions are golden brown.

Add the garlic, green chiles, and salt, and fry for 1 to 2 minutes, stirring often, or until the garlic has softened. Add the chicken pieces, and fry for 5 to 6 minutes, or until golden brown.

Add the yogurt, stir well and bring the mixture to a boil. Reduce the heat until the mixture is simmering, then cover the pan with a lid and simmer, stirring occasionally, for 10 to 15 minutes.

Add the water, stir well, then cover the pan again, and simmer the mixture for another 15 minutes, or until the chicken is tender and the sauce has thickened.

Add the remaining ingredients, stir well, and continue to cook for 2 to 3 minutes, or until the mixture has warmed through. Serve immediately.

Serves 4 to 6

Onion Bhajis

Ingredients:
7 ounces gram flour (chickpea flour)
2 T all purpose flour
1 teaspoon chile powder
1/2 teaspoon ground turmeric
2 ounces spinach, washed, stemmed and chopped
kosher salt
pinch baking soda
1 onion, finely sliced
2 1/2 cups vegetable oil, for frying

chutney, for serving

Preparing the onion bhajis:
In a large bowl, mix together the chickpea flour, all purpose flour, chile powder, ground turmeric, chopped spinach and salt until well combined. Gradually add water as necessary to bind the mixture.

Add the baking soda and the onion. Stir well to coat the onion in the mixture. Set aside for 10 to 12 minutes.

Heat the oil in a karahi (a flat-based Indian cooking vessel that resembles a wok) or a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.

Add spoonfuls of the batter mixture to the hot oil in batches. Fry for 3 to 4 minutes, or until golden-brown, then remove from the pan with a slotted spoon, and set aside to drain on a tray lined with paper towel. Repeat the process with the remaining batter mixture.

Serve the onion bhajis with chutney in a dipping bowl alongside.

Serves 2 to 4

Thursday, March 24, 2011

Chicken Tikka Masala Over Basmati Rice

Ingredients for the marinade:
6 cloves garlic, minced
2 T ginger, minced
2 cups yogurt
1 teaspoon ground coriander
2 teaspoons chili powder
1 teaspoon turmeric, ground
1 T fenugreek leaves
juice of 2 limes
1 T salt
2 T olive oil

* * * * * * *

Ingredients for the chicken tikka masala:
4 pounds of boneless/skinless chicken breast, cubed
2 cups red bell peppers, large dice
2 cups zucchini, large dice
2 cups eggplant, large dice
2 cups summer squash, large dice
2 cups onion, large dice
1 cup chopped cilantro
1 cup toasted cashews

* * * * * *

Ingredients for the rice:
3 cups Basmati rice
4 1/2 cups water or stock

* * * * * *

Ingredients for the sauce:
6 roma tomatoes
1/2 cup cashews
3 T olive oil
garam masala:

2 T olive oil
2 cinnamon sticks
5 whole cloves
5 cardamom pods
2 teaspoons whole mace
3 bay leaves

2 T cumin seeds
1 large onion, small dice
2 teaspoons salt
1 teaspoon ground turmeric
1 T cumin powder
1 T ground coriander
1 T garlic, minced
1 T ginger, minced
1 cup water or chicken stock

Preparing the marinade:
Mix all ingredients together.

Cut all chicken and vegetables into equal large bite-sized pieces. Divide marinade into two portions and pour one half over the chicken and the other half over the vegetables and set aside for 15 to 30 minutes.

* * * * * *

Preparing the chicken tikka masala:
Preheat grill or oven to 400 degrees F.

Grill marinated chicken first and cook until done. Remove and set aside. Then grill marinated veggies and cook until just done or al dente. Remove and set aside. If using an oven, roast the chicken and vegetables on separate baking pans until each is cooked.

* * * * * *

Preparing the rice:
Bring the rice and water to a boil in a large pot, uncovered, at medium heat. When it comes to a boil turn the heat down to medium low. Place a lid on the pot, keeping it tilted to allow steam to escape. When you can see holes or “craters” in the rice, put the lid on tight. Turn the heat to low. Simmer for another 15 minutes then turn the heat off and let rest for 5 minutes. Fluff up rice and serve.

* * * * * *

Preparing the sauce:
Put roma tomatoes and cashews in a blender and blend until very smooth then set aside.

On the stove, heat a wide stock pot or dutch oven over medium heat. Add olive oil and whole Garam Masala and gently toast for 30 seconds until fragrant then remove and discard, OR, leave in for extra flavor. Add the whole cumin seeds and chopped onion and sauté for 3 minutes. Add the ground spices, minced ginger and minced garlic and sweat for 3 more minutes. [It's important NOT to have the heat up too high or the spices will turn bitter.]

Add the blended tomato-cashew mixture and the water or chicken stock to the pot and bring to a boil. Simmer for 10 minutes. Add the cooked chicken and vegetables, bring back up to heat. Serve over basmati rice and garnish with the chopped cilantro and toasted cashews.

Serves 8 to 10

Aloo Parathas

Ingredients for the potato filling:
5 cups potatoes peeled, boiled, and smashed
2 T ghee or vegetable oil
1/2 cup onions, finely diced
1 bunch cilantro, finely chopped
1 green chili pepper, seeded and finely diced
2 cloves garlic, minced
1/2 T mustard seeds
1/2 T coriander seeds
1 T cumin seeds

* * * * * * *

Ingredients for the dough:
3 cups whole wheat flour
2 cups all purpose flour
1 T salt
about 1 1/2 cups water

Preparing the potato filling:
Heat a caste iron skillet or a sauté pan over medium high heat and toast the cumin, mustard, and coriander seeds separately, one at a time, stirring with a wooden spoon until fragrant, about 3 or 4 minutes. Heat a sauté pan with the ghee or oil over medium heat and add the garlic, chili and onions and cook until translucent. Add the ground spices and cook for one more minute. Add this mixture to the potatoes. Cool to room temperature and mix in the cilantro.

* * * * * *

Preparing the dough:
Knead together all ingredients to form a slightly stiff dough adding more water or flour as needed. Knead by hand on a lightly floured table for 8 to 10 minutes until very smooth. Allow to rest at room temperature covered with a moist towel for 30 minutes.

Shape into 20 equal sized balls and form each ball, one at a time into a soup bowl shape. Fill the bowl with about 1/4 cup of potato filling and stretch the dough over the filling to seal and form a ball. Flatten out the ball gently without tearing the dough, lightly dust with flour, and carefully roll out to about a 5-inch circle. Cook the filled parathas on a griddle over medium heat on both sides until light golden brown. Serve immediately.

Makes about 18 to 20 parathas

Monday, March 14, 2011

Indian-Spiced Lamb And Carrot Salad

Ingredients:
naan bread
yogurt
lemon wedges

* * * * * *

Ingredients for the lamb and carrot salad:
1 1/4 pounds coarsely ground lamb
2 teaspoons garam masala
sea salt
1 pound carrots, mixed colors if possible, peeled
1 T sesame seeds
A small bunch fresh cilantro, leaves picked
A small bunch fresh mint, leaves picked

* * * * * * *

Ingredients for the dressing:
1 teaspoon cumin seeds
3 shallots or 1 small red onion, peeled
1 lemon, zested and juiced
1 heaping teaspoon freshly grated ginger
extra virgin olive oil

Preparing the salad:
Heat a large frying pan and fry your ground lamb until all the fat comes out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is crispy. Shave the carrots into long thin strips with a peeler or a mandoline slicer and set them aside.

Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds. Place on a plate to cool, and then grind. Put the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate.

Slice shallots or onion wafer thin, or grate on a box grater.

* * * * * *

Preparing the dressing:
Put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin and a pinch of salt. Whisk everything together with about 5 tablespoons of extra virgin olive oil. Pour the dressing over the carrots, add the cilantro and mint leaves, and mix it all together. Taste and adjust seasoning if necessary.

Plate the cooked lamb and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Serve with naan bread, some yogurt and lemon wedges.

Serves 4

Wednesday, February 16, 2011

Samosas

Ingredients:
oil for frying
1/4 cup all purpose flour
2 T water
samosa pastry skins
fillings

* * * * * * *

Ingredients for the pastry:
2 cups Durum Atta flour
2 T oil
3/4 teaspoon salt
1 1/4 cups cold water (enough to bind the dough)
extra flour for dusting
1/3 cup oil
1 teaspoon flour

* * * * * *

Ingredients for potato filling:
1 pound potatoes, cooked whole, peeled, and diced small (do this step first)
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds
1 T oil
1 T fresh ginger, grated
1/2 T garlic, grated
1/4 teaspoon turmeric
1/2 teaspoon cayenne
1 cup peas (fresh or frozen)
1 teaspoon salt
2 T lime juice, fresh (to taste)
1/4 cup cilantro, washed, squeezed dry, and chopped
5 green chiles (like Thai birds), minced (leave the seeds out for less heat)

* * * * * *

Ingredients for the chicken filling:
1 T oil
1/4 medium yellow onion, medium dice
2 green onions, diced (this is optional, if you don't use green onions, increase the yellow onion to 1/2 an onion rather than 1/4)
1 T fresh ginger, grated
1/2 T garlic, grated
1 teaspoon salt
1 pound ground chicken
1/4 teaspoon turmeric
1 1/2 teaspoon garam masala
2 T lime juice
1 teaspoon cayenne
1/4 cup cilantro, washed, squeezed dry, and chopped
Preparing the dough:
Combine the flour, oil, and salt in a large bowl and mix until it resembles coarse crumbs. Add enough cold water to bind the dough. Knead the dough until it is neither sticky nor hard. Cover with a damp cloth for at least 30 minutes. When dough is done resting, heat a cast-iron griddle or pan over medium heat.

Pull about a tablespoon of dough off and roll it into a ball an inch in diameter. Flatten the ball and dredge it completely in flour. Roll it out to about 3 inches in diameter. Repeat until you have five of these 3-inch circles.

Mix 1/3 cup of oil and a teaspoon of the Durum Atta flour to create a paste. Spread a teaspoon of the oil and flour mixture onto one of the dough circles. Place another dough circle on top. Repeat until you have a stack of 5 dough circles.

Sprinkle flour on your work surface and roll from the center out, flipping every so often to ensure the sheets are uniform in size. Roll the entire thing out until it is about 7 inches in diameter. Toss the flattened stack of dough onto the griddle for 30 seconds. Flip the dough over and cook for another 30 seconds. Flip again. If the layers begin to separate, start peeling them carefully. If not, cook each side for 15 seconds longer and flip. When the middle begins to puff up, turn the heat to medium low and start peeling the layers off. They should come off easily and as thin sheets at this point. Stack the par-cooked skins under a damp towel - keep them covered to keep them from drying out.

Cut each circle in half and trim the edges to make a trapezoid. Keep the trapezoids under a damp towel until ready to fill. Each cup of flour should yield approximately 14 balls of dough (so 28 pastries per cup of flour). Repeat the process for the rest of the dough.

* * * * * *

Preparing the potato filling:
Boil your potatoes whole. Toast the cumin and coriander seeds in a small saucepan until they become fragrant. Do not brown. Remove from heat and let cool. When cooled, grind the spices. Heat oil in a sauté pan on medium high heat. When the oil is hot, add the ginger and garlic and stir about until fragrant. Turn the heat down to medium. Stir in the turmeric and cayenne. Add the potatoes and mix to coat the potatoes with the spices and oil. Sprinkle the salt over the potatoes, add the peas, add the ground toasted spices (cumin and coriander), and a tablespoon of lime juice. Mix it all together until the peas are cooked. Remove from heat and stir in the remaining lime juice, cilantro, and diced green chiles to taste.

* * * * * * *

Preparing the chicken filling:
Heat the oil in a sauté pan on high heat. Add the yellow onion and sauté until softened, about 3 minutes. Mix in the ginger, garlic, and salt. Add the ground chicken to the pan and brown the meat, making sure to break up any large clumps. Sprinkle the turmeric powder over the chicken. When the chicken is cooked, add the green onions and the garam masala and mix together. Add a tablespoon of lime juice and simmer the chicken until the liquid dries out. Remove from heat and pulse the chicken in your food processor just a few times until the clumps are basically ground out. (Large clumps make stuffing the samosas a pain). Stir in the cayenne, remaining lime juice, and cilantro.

* * * * * *

Assembling and cooking the samosas:
Heat 3 to 4 inches of vegetable oil over medium-high heat in a medium saucepan. Mix the flour and water together in a small bowl to create a thin paste. Use this slurry to seal any holes and to seal seams.

Take one of the trapezoidal pastry skins and fold the two corners of the longer edge up toward the center of the shorter edge. Adjust the corners until the base of the cone is closed (i.e. no leaks). Smear slurry between the overlapping parts of the pastry to seal the cone in place. Fill the cone to just below the horizontal edge with potato or chicken filling. It is important to avoid overfilling. Smear more slurry on the two rabbit ears (the corners protruding out the top of the cone) and fold the rabbit ears down to seal the contents of the samosa into a neat triangular package. If there are any holes or gaps, fill them with some slurry. Repeat for the rest of the batch.

When the oil is hot enough, 350 degrees F, gently drop the samosas into the pot. Don't overcrowd. Fry 3 to 4 at a time. The samosas are ready when the pastry turns a nice golden color. Remove from heat and drain on paper towels or cooling rack. These can be stored in the refrigerator and reheated in a 350 degrees F oven for 5 to 7 minutes a side.

Makes approximately 48 samosas

Friday, January 21, 2011

Iggy's Curried Butternut Squash Soup

Ingredients for soup:
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 T extra virgin olive oil
kosher salt
freshly ground black pepper
2 to 3 cups homemade chicken stock
1/2 teaspoon good curry powder

Condiments: Scallions, trimmed and sliced diagonally, shredded coconut, lightly toasted, salted cashews, toasted and chopped, raisins, banana, diced

Preparing the soup:
Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender.

Heat the chicken stock until it's simmering. When the vegetables are done, place them in batches in a food mill fitted with the medium blade. Process and pour back into the pot. [Alternatively, you can also place the roasted vegetables in a food processor fitted with the steel blade. Add some of the chicken stock and purée.]

When all of the vegetables are processed, place them all in another pot and add enough chicken stock to make a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor.

Serve hot with condiments on top of each serving.

Serves 4 to 6

Monday, August 9, 2010

Gulab Jamun [Indian Doughnuts]

Ingredients for spiced sugar syrup:
5 cups sugar
4 cups water
4 star anise
4 to 6 green cardamom pods
5 cloves

* * * * * *

Ingredients for doughnuts:
1/2 cup powdered dry milk
1/2 cup all purpose flour
1/4 teaspoons baking soda
1 cup (or little less) whipping cream

oil for frying (canola, grapeseed)

Preparing the spiced sugar syrup:
Combine water and sugar in pan and bring to boil. Simmer for 20 to 25 minutes, until thickened slightly.

Add star anise, cardamom pods and cloves to the syrup and continue simmering.

* * * * * * *

Preparing the doughnuts:
Mix together all the ingredients and roll the dough into golf-ball sized pieces.

Put about 1 inch of oil in the bottom of a pan or Dutch oven and put pan over medium heat. Drop dough into hot oil, and fry until golden brown. Turn over and continue cooking over low heat until the other side is golden brown. Remove doughnuts to rack to drain of excess oil.

Place doughnuts into simmering syrup for 3 to 5 minutes.

Remove from syrup and serve immediately.

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