31 August 2009
1 1/2 large onions chopped
2 tsp paprika
1 1/2 tsp red chilli powder
3 cardamom pods
6 garlic cloves, minced
3 cups chicken broth
1 cup dried apricots and figs, cut in half
1 cinnamon stick
1 can chickpeas, drained and rinsed
1/4 cup all-purpose flour
1/4 cup minced fresh cilantro and mint
2 tbsps fresh lemon juice
1 cup pitted kalamata olives
Heat oil and brown chicken seasoned with salt and pepper on both sides (about 10 mins). Remove chicken and add a bit more oil to the pan. Saute onions, paprika, cardamom and a bit of salt. Cook onions until softened, about 5 mins. Stir in garlic and cook for a few more seconds. Add 3 cups of broth, apricots, figs and cinnamon stick, scraping up brown bits. Bring to a simmer and pour into the slow cooker following the chicken.
Cover and cook on low for 3 hours. Stir in chickpeas and cook further for a hour longer until the chicken is tender. Transfer the chicken to a serving dish and tent loosely with foil. Discard the cinnamon stick. Set the cooker to high. Whisk the flour with 1/2 cup of broth until smooth, then stir into the slow cooker along with the olives. Cover and continue to cook until the sauce thickens. About 30 mins. Stir in cilantro, mint and lemon juice. Season with salt and pepper to taste. Spoon the sauce over the chicken and serve.
27 August 2009
25 August 2009
1 cup frozen soy beans
1 cup frozen corn
1/2 red bell pepper chopped into 1/2"cubes
1 cup chopped frozen okra (I buy them fresh, chop and freeze them for later use)
1 tbsp fresh thyme chopped
1-2 tsps hot sauce - I used Siriracha sauce
1/2 chopped pickled spicy beans
garnish with chopped scallions
Heat about 2 tbsps of olive oil and add chopped thyme. Lets sizzle for a bit. Add red pepper and saute for a minute or so. Add beans, corn, okra, salt and pepper. Cook for 10 mins until the okra is cooked through. Add chopped pickled spicy beans, hot sauce - stir to mix and let cook for another minute. Garnish and serve.
23 August 2009
- 1.5 lbs lamb (We used Shanks and Shoulder Chops)
- 1 Shallot
- 4 Cloves of Garlic
- Salt & Peppers (Tellichery...if you are a pepper snob!)
- Crushed Red Dried Chillies
- 1 Large Onion
- 1 Cup of Mini Round Carrots (Sweeter than the usual)
- 1 Cup of Baby Potatoes (Unpeeled....going for the rustic thing)
- 1 Turnip
- 1 Whole Can of Diced Tomatoes
- Herbs for the Bouquet Garni (I only had Rosemary and Thyme, So I also added a few mint leaves (I think this really added something special to the Broth))
- 1/2 Cup of White Wine (Didn't have any red! I wonder if there is some sort of rule about Red wine and Red Meat)
- 1 Cup of Vegetable Broth (According to Taste Really)
22 August 2009
1 cup semolina
1 large onion finely chopped
1 in. of ginger finely chopped
3 green chillis chopped
1 1/2 cup green beans chopped in 1 inch pieces
1/2 tsp ground turmeric
Salt to taste
3 cups of water
2 tsp tamarind concentrate or juice of 1 lemon
1 small bunch of coriander, chopped
3 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp black gram dal (urad dal)
1 tsp bengal gram dal (chana dal)
1/2 tsp asafoetida
2 dried chillies
6-7 curry leaves
Dry roast semolina in a pan for about 10 mins. Keep stirring while roasting so the semolina doesn't burn. Heat ghee and add mustard seeds, cumin seeds, urad dal, chana dal, asafoetida powder, dried red chillis and curry leaves. When the mustard seeds splutter, add onions, ginger, green chillies and salt. Saute for 2-3 mins until onions are translucent and cooked. Add green beans and turmeric. Saute for a minute or so. Add 3 cups of water, tamarind concentrate (if using), cover and simmer until green beans are tender.
Gradually add semolina and stir constantly to prevent lumps. Cover, turn off flame and let sit for a 5 mins until all semolina has absorbed all the water. Stir in lemon juice (if using) and garnish with coriander.
18 August 2009
Original recipe: Whole Foods recipe - Eggplant and Artichoke white lasagna
3 cloves of garlic finely chopped
2 leeks, white and green parts chopped
Salt to taste
1 medium eggplant sliced into 1/2 inch. thick slices
2 medium zucchinis sliced
6-8 dried lasagna noodles
For the sauce:
1 tbsp butter
2 tbsps all purpose flour
1 1/2 cups low fat milk
1/4 cup grated parmesan reggiano
1/2 cup crumbled goat cheese
Salt and pepper to taste
1 1/4 cup grated mozzarella cheese
you can reduce the parmesan reggiano and mozzarella cheeses and substitute with leftover cheese wedges you'dlike to get rid of. Balance the flavors, so if you choose a sharper cheese like cheddar then balance it with extra goat cheese and mozzarella.
Preheat oven to 375deg. Heat oil and add garlic, leeks and salt. Cook until leeks are light brown about 5mins. Set the leeks aside.
Pour enough oil in a skillet until it is 1/4 in. deep. Add sliced eggplant in batches and fry until they are lightly browned. Drain on a plate covered with paper towels to absorb the oil. Sprinkle salt on both sides of the fried eggplants.
Cook lasagna noodles as per instructions on the package. Drain and set aside.
For the sauce, melt butter over medium heat.Whisk in flour and cook, stirring continously for about 30 sec. Slowly stream in milk and keep stirring until its well mixed. Reduce heat and simmer, stirring occasionally until the sauce thickens in about 3-4 mins. Add 2 tbsps of parmesan reggiano, goat cheese, salt, pepper and reserved leeks. Stir quickly and remove from heat. Continue stirring until the cheese melts and set aside.
Apply a light coating of oil in a 8-inch baking dish and spread 1/4 cup of sauce.Top with a layer of noodles. Layer with half the leeks, eggplants and zucchini, 1/2 cup sauce, and 1/2 cup mozzarella. Repeat until you go through all the ingredients. Top with remaining sauce, parmesan reggiano and mozzarella.
Cover with foil and bake for 30 mins. Then uncover and bake for 5mins. Let lasagna rest and cool for 5 mins after baking. Slice and serve.
17 August 2009
3 cups of cubed (1 inch) potatoes, turnips and carrots
1 1/2 tsp cumin seeds
3 green chillies chopped
3 small tomatoes
1 1/2 tsp coriander powder
2/3 cup of yogurt
1/4 tsp turmeric powder
1 tsp garam masala
Heat oil and add cumin seens. As soon as you can smell them roast, add tomotoes, green chillies, salt to taste, turmeric, coriander powder and garam masala. Cook until you see the oil seperating out. Add cubed root veggies and stir to mix. Bring to a simmer. Take 1 tbsp of the simmering sauce and whip the yogurt with it. Doing this before adding the yogurt prevents the yogurt from seperating when added to the hot sauce. Add the whipped yogurt to the sauce-veggie mix. Cover and cook until root veggies are done (~10 mins). Garnish with fresh coriander.
16 August 2009
2 lbs minced beef or lamb
1/2 bunch of fresh corainder leaves and stems
1/2 bunch of fresh mint leaves
2 inches roughly chopped ginger
5-6 cloves of garlic peeled
2 1/2 tsp salt
5 tsps garam masala
1 tsp ground red chillies
3-4 green chillies (use less if green chillies are exceptionally hot)
juice of 1 large lemon
Process every thing except the meat in a food processor or blender until the consistency is little grainy. Don't add extra water, lemon juice should be enough to get the blender/processor working. Knead the coriander-mint blend with minced meat until mixed well. The consistency should be a doughy and not very wet. If you feel like the mix is too thin to make kababs, add 1 tbsp of flour and knead again. Be careful to not make the mix overly dry. Either make small balls that are flattened into circular kababs or wrap it around a well oiled thin circular spoon handle to create a more seekh kabab like look.
Preheat broiler. Place the kababs on a well oiled baking sheet and broil it for 5 mins on each side. If you haven't used a broiler before, keep a close eye on cooking times.
Serve with coriander-mint chutney and cucumber raita.
12 August 2009
1 1/2 sweet potatoes peeled and chopped into cubes
3 medium eggplants cubed
1 tbsp of panch puran seeds (5 seed mix) - mix equal amounts of onions (nigella) seeds, fenugreek seeds, mustard seeds, fennel seeds and cumin seeds
1 tsp onion seeds
1 tsp fenugreek seeds
1 med. onion chopped
1 heaping tsp of coriander powder
1 tsp chilli powder
1/4 tsp turmeric powder
Heat 2 tbsp of oil and add the seeds (panch puran mix, onion seeds and fenugreek seeds). Toast for 1 min. Add onions with salt and cook until they are bright purple in color, about 5 mins. Add coriander powder, chilli and turmeric. Stir to mix and add 2 tbsp of water so that the spices don't stick. Add eggplant, sweet potatoes, salt to taste and 3-4 tbsp of water. Cover the pot and cook over low flame until sweet potatoes are tender (~10 mins).
10 August 2009
In lieu of going to restaurants to try new foods, a bunch of us (4 couples) meet once a month, pick a cuisine and do a potluck dinner. This is our 4th round already and it has been wildly successful. Good food, good friends and wine without paying a bucket - can't get any better..V and I did starters this time round. Our dishes were Cream of Mushroom soup, Arugula-Apple salad and Smoked salmon with cream.
Cream of Mushroom soup
This soup turned out to be quite hearty and very earthy. I loved it - its comfort food.
Ready to serve
This is right before pureeing the soup.
Dried mushrooms soaking in sherry - isn't it beautiful to look at!
1 oz. dried mushrooms (morels, porcini, shitakes, etc)
1 lb cremini mushrooms, stemmed, cleaned and sliced
1 lb shitake mushrooms, cleaned and sliced
4 tbsps olive oil
2 sprigs of rosemary
5-6 springs of thyme
3 springs of sage
1 large yellow onion, sliced
4 garlic cloves, chopped
6 cups of chicken broth
1/2 cup heavy cream
2 tbsps unsalted butter
1/2 cup dry sherry
Soak dried mushrooms in sherry for about 30 mins until the mushrooms plump up. Heat olive oil in a pot and throw in the herbs. Let cook for 5-6 mins until you can smell the herbs. Now add onion. garlic, salt and pepper. Cook until onions are translicent but not brown.
Increase the heat and add the fresh mushrooms. Cook until mushrooms cook down significantly and the water released is cooked off. Add chicken stock with the plumped mushrooms and sherry. Simmer for 30 mins.
Remove the herbs, add cream and butter. Cook for 2 mins. Turn off the heat and puree the mushroom soup in batches. Return the soup back into the pot and simmer for another minute before serving.
2 bundles arugula, washed and stemmed
1/3 cup walnuts, roughly chopped
2 tbsps white wine vinegar
1 tbsp pear-apple juice (or just apple juice) - you can substite both white wine vinger and this juice by using 2 tbsps of cider vinegar
1 tbsp lime juice
2 tbsp sour cream (or heavy cream)
1/3 cup olive oil
2 apples - should be firm and crisp
2 tbsp crumbled goat cheese
Toast the walnuts in the oven at 375 deg for 30-35 mins. Core and slice apples into thin biteable pieces. Sprinkle some lime juice on them to prevent browning.
Dressing: Mix the vinegar with apple and lemon juices. Add salt and lots of ground black pepper. Whisk in olive oil and then sour cream. Whisk. Taste to adjust salt and acidity to your preference.
Toss the arugula with apples and walnuts. Add the dressing and garnish with a generous helping of crumbled goat cheese.
Smoked Salmon with cream
1 cup sour cream
2 tbsp dijon mustard
1/4 cup chopped dill
2 shallots, chopped
Combine sour cream, dijon mustard, dill, salt to taste. Keep aside for about a hour or so. Take thinly sliced toasts and layer with smoked salmon, a small dollop of the cream mixture and sliced shallots.
2 Yukon Gold potatoes, cut into 1/8-inch-thick rounds
07 August 2009
06 August 2009
05 August 2009
Tilapia- 3 fillets cut into approximately 9 pieces
3 green chillies
2" piece of ginger (finely chopped)
1 tsp chilli pwdr
1/2 tsp turmeric pwdr
1 tsp coriander pwdr
2 pieces kokum
8 curry leaves
1 small red onion
1 smal cup coconut milk
1 tsp mustard seeds
3 cups water
salt to taste
Take 3 cups water in a medium size pot and add green chillies, cut ginger, chilli pwdr, turmeric, coriander, kokum, and salt into the water. When water starts to boil, drop pieces of fish into it and cook the fish till cooked. At this time, add 1 cup of thick coconut milk into the curry and reduce the flame to low. In a separate frying pan, heat oil and add mustard seeds. When they start spluttering, add curry leaves and finely chopped onion. Fry till brown, and add this into the simmering coconut milk fish curry. Allow one final boil of all the ingredients together.
Best enjoyed with white rice, South Indian papad and pickle!
Coconut Milk 1 cup
3 tbsp coconut
5 red chillies
2-3 tsp coriander (dhania) powder
1/2 tsp turmeric powder
Grind these together into a fine paste in a mixer.
In oil, fry 1/2 cup onions till translucent (do not burn). Add 20-30 shrimp, deveined. I used frozen shrimp thawed for about 30 mins. When they start turning a light pink, add the coconut paste, 2 pieces of kokum (substitute with tamarind, if kokum isn't at hand), and 2 green chillies slit sideways. Add about 1/2 cup water to bring ghasshi to desired consistency. Add salt to taste, and cook till shrimp are cooked through. Make sure not to cook too long, since shrimp can overcook and turn rubbery!
This is one of those fool-proof recipes passed down from my grandmom. I love making it with simple yellow dal and rice.