Summer Intertia – Eggplant and Purslane Pilaf

October 6, 2012 Leave a Comment

This time of year, I move into Fall, with anticipation and joy at the colorful translation of the landscapes. It is also the time of the year, when I do not want to lose sight of some of the good summer recipes that I did not have time to share with you. So, here is my Eggplant rice with Purslane. It is an adaptation of the classic Vangi Bhaat or South Indian style Eggplant Pilaf. The outside is slowing down, but we still get a steady supply of greens and enough lone vegetables to keep us going.

This week seems to have been all about the book, even though I had promised myself when the time came I would not lose focus. I guess, the book is much like a new baby that steals the show from everything else in the house. I remember how unprepared I was for the older one, anxious, nervous and hard on myself. My son Aadi, though more of a handful, had been easier just because I was more prepared and also more willing to be easier on myself.  Being a good learner most of the time, I have realized that the it is ok not to be perfect and also learnt to forgive myself for mistakes as a mom.

This has helped me make peace with the fact that I will not be great at promoting the book baby. This being said, it will be special to me.

Now, back to cooking, this time of the year I often have several residual summer dishes, that I have to decide whether to blog and share for posterity or just forget and let them meander into nothingness, this fresh and lively pilaf, a riff on the classic version called Vangi Bhat, was certainly worth bringing out and saving for next summer when both the eggplants and purslane will grow.

Purslane, grows on its own terms a colorful and nutritious weed. I was exceedingly surprised when I realized that it is quite popular in Southern India, and aparently was also liked and eaten by Gandhi. The taste of this plant varies with the time of the day, it is eaten and usually tends to be tarter in the mornings and more mellow and almost sweet in the evenings.

So, it was a happy and colorful marriage, when I paired it with eggplant and peanuts in this colorful rice dish. Given how much we all liked it, chances are this will be a long lasting late summer marriage. In that, we shall see the duo and welcome them again, next summer.

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Summer Intertia – Eggplant and Purslane Pilaf

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 to 6

A brightly colored light and nutritious one dish meal.

Ingredients

  • 1/3 cup raw shelled peanut
  • 2 tablespoons oil (olive or mustard)
  • 1 teaspoon black mustard seeds
  • 1 small red onion, diced
  • 11/2 teaspoons ginger paste
  • 2 dried red chilies
  • 1 medium sized eggplant, diced
  • 1 cup of basmati rice, washed throughly
  • 2 cups of water
  • 3/4 teaspoon turmeric
  • Salt to taste
  • 1/2 cup finely chopped purslane

Instructions

  1. 1. In a skillet, dry roast the peanuts until they are a few shades darker and are fragrant, this will take about 5 minutes, and needs to be watched and shaken while cooking.
  2. 2. Set the peanuts aside.
  3. 3. In a cooking pot add the oil and heat on medium heat for about 45 seconds.
  4. 4. Add in the black mustard seeds and wait unitl the mustard seeds begin to pop.
  5. 5. Add in the red onion and the red chilies and stir well and saute for about 4 minutes until the onion melts and is transluscent.
  6. 6. Add in the eggplant and stir well. Cover and lower the heat and let the eggplant cook for about 4 minutes, it should be somewhat tender at this point.
  7. 6. Add in the rice and the water and mix well.
  8. 7. Add in the turmeric and the salt and when the water is simmering, cover and cook for about 15 minutes.
  9. 8. Remove the cover, at this point the water should be almost absorbed and the rice fluffy and yellow.
  10. 9. Stir in the purslane and the peanuts and mix with the light hand.
  11. 10. Cover and cook for another 3 minutes and turn off the heat and let the rice rest for 5 minutes before serving.
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Filed Under Ginger, Grains and Lentils, Local and Backyard Cooking, Turmeric, Uncategorized Tagged With Eggplant, Mustard Seeds, One Dish meal, peanuts, Purslane, Rice, Summer, Vangi Bhaat, Vegan

Saag Alu – Potatoes with Seasonal Greens

July 23, 2012 2 Comments

 This has been our third year of backyard cooking and living. We have settled into a comfortable more. I am at a point, I sort of know what to expect, sure we vary the “catch” a little, but overall I know we will get a good summer crop that will comfortably see us through the winter months. As most people know, I have adapted our cooking to work with the backyard and honestly it works very well.

Today was a different level of accomplishment, I had my first, “farm to table” class. I did not label it such, but we cooked with kale, tomatoes, beets, spinach and green beans from the garden. I was thrilled to see how well things worked out. In particular, this was not one of my very enviromentally conscious groups, but I think I have just persuaded a few people to visit the farmer’s markets this season.

So one of the surprising great creations was, this adaptation of the classic Indian greens and potatoes, that we call Saag Alu. Now, Saag is a generic name for greens, not just spinach.  This recipe made with Kale will offer fenugreek lovers familiar notes of sweet and slight bitterness. Overall the soft potatoes offer a perfect background for the kale. Just a note, to make this recipe work like the kale and potato were made for each other, you need a touch of spinach to soften the kale and the kale needs to the very finely choped. I use a pair of scissors and do this with my kids. We actually have a lot of fun, slicing the kale into super thin ribbons.

The potatoes in this recipe are organic baby potatoes, that I boiled and peeled and halved.

 

 

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Saag Alu – Potatoes with Seasonal Greens

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 to 6 servings

Ingredients

  • 1 and 1/2 pounds baby potatoes (about 15)
  • Water for boiling
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon fresh ginger garlic paste
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon red chili powder
  • 2 tomatoes, finely chopped
  • 2 cups (about 6 to 8 large kale leaves) very finely chopped kale
  • 1 cup finely chopped spinach
  • 1 teaspoon cumin-coriander powder
  • 1 lime (optional)

Instructions

  1. Wash the potatoes and place in a large pot of water to boil. Cook for 8 to 10 minutes.
  2. Drain the potatoes in a colander, peel the potatoes and cut into halves.
  3. Heat the olive oil and add the cumin seeds and wait till they sizzle.
  4. Add in the ginger-garlic paste and saute lightly for 1 minutes, until the mixture is very fragrant.
  5. Add in potatoes and mix well.
  6. Add in the turmeric and the salt and mix well and cook for 2 to 3 minutes.
  7. Add in the chili powder and the tomatoes and let the mixture rest on low heat until the tomatoes soften, this will take about 3 to 4 minutes.
  8. Mix the tomatoes into the potato mixture.
  9. Mix in the kale and spinach, with the cumin-coriander powder and stir well, this should mix into the the tomatoes, continue cooking stirring frequently until the kale wilts and coats the potatoes in a soft dark green coating.
  10. Squeeze in the lime juice if using the lime and mix well, check the seasonings and serve.
  11. Squeeze in the lime juice if using and con

Notes

Vegan and Gluten Free.

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Filed Under Class Vignettes, Local and Backyard Cooking, Turmeric, Uncategorized, Weeknight Cooking Tagged With Desi, Kale, North Indian, Potatoes, Saag Alu, Spinach, tomatoes, Vegetarian Main Dishes

Citrus Cilantro Shrimp with Thyme and Green Peas

February 23, 2012 Leave a Comment

 

I absorbed with guilty pleasure, the colors that were spread across my kitchen counter.  They were colors of the yellow green lime, the saffron Meyer Lemon, the olive black avocado and the reds of the tomato. I inhaled the scent of the basil, thyme and cilantro and rationalized my actions.

Winter is the time of year when I wish I had no resolves about trying to eat local. I am by most standards a “practical” locavore, rather than a passionate and rigid one.

A practical locavore, to me is someone who tries to stay within the confines, but I also realize that I cook Indian and other international flavors, this meals more than likely the ginger that I use in generous doses is imported and the lime that I sprinkle in liberal abandon is growing further from home than I try. However, I do make an honest effort to eat within the seasons. It feels truer to my childhood. Growing up inIndia, eating with the seasons was not really a fad, it was the way life was. I was of course, almost four decades ago and it was a different world.  Here inNew York, eating local and with the seasons is wonderful!  A time of the year, when our own backyard is overflowing with produce and the farmers markets are filled with colorful offerings.

Winter, is when the resolve breaks. It truly stretches and tests the word, practical. We tend to flash freeze a lot of our produce, so I usually have peppers, beans, carrots and tomatoes for a good part of the winter. We also have winter squash that can be kept for several months and the indoor farmers market helps. However, there comes the breaking point when I am tired of beets, carrots and turnips. For me, this comes later in the season, mostly because I love potatoes and winter offers me the perfect excuse to indulge in them and feel virtuous at the same time, since I claim to eat local and with the season. And, then I reach the breaking point!

Despite my love of potatoes, I long for colorful fresh tomatoes and radishes and fresh herbs. I want to feel the crispness of the vegetables when I cut them, I want to inhale the scent of the herbs and relish in their fragrance.  I look enviously at my facebook feed, when I see other friend (in other climates) posting garden and food pictures. It is the practical locavore’s dilemna and I am not alone. There is a part of me that realizes that while there is comfort in numbers, it does not excuse my winter wanton ways. But then a girl has to eat and feed her family.

My winter wanton ways begin, when I reach that breaking point, when I give up the pretence of eating local and indulge in ethnic markets to obtain produce, local and exotic (well, to be fair I do support the small entrepreneur in this attempt). This weekend, I gave up pretences and brought home avocados, cilantro, basil and even two fresh tomatoes and a bunches of bok choi, spinach and thyme. Lots of limes and Meyer’s lemons!  The color was back and I was happy!

I put together this simple dish that is actually a quite a common feature in my house.  I make an extra batch, since it is versatile and can be used for an assortment of things.

Citrus Cilantro Shrimp with Thyme and Green Peas

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Serves 4

Ingredients

1 Meyer lemon

1 lime

1 tablespoon fresh thyme

3/4 teaspoon turmeric

1 teaspoon salt

1 pound of large shrimp, shelled and de-viened

2-3 tablespoons oil (preferably olive or mustard)

1 teaspoon cumin seeds

2 pods garlic

1 teaspoon red chili powder

1/2 cup frozen peas

2 tablespoons chopped cilantro

Method of Preparation

  1. 1.       Cut the Meyer Lemon and remove the seeds and squeeze in the juice in a mixing bowl.
  2. Cut the lime and add in half the juice and reserve the remaining half of the lime.
  3. Add in the thyme to the lemon lime juice and mix in the turmeric, salt and the shrimp and toss well.
  4. Heat the oil on medium heat until very hot but not smoking.
  5. Add in the cumin seeds and press in the garlic clove.
  6. Within, seconds add in the shrimp and quickly mix well for 3-4 minutes.
  7. Add in any citrus spice mixture remaining in the mixing bowl.
  8. Add in the red chili powder and the frozen peas and cook for 5-6 minutes, until the peas and the shrimp are both cooked through.
  9. Turn off the heat and toss with the cilantro before serving.

 

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Citrus Cilantro Shrimp with Thyme and Green Peas
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4 to 6
 

A quick and well seasoned shrimp dish
Ingredients
  • 1 Meyer lemon
  • 1 lime
  • 1 tablespoon fresh thyme
  • ¾ teaspoon turmeric
  • 1 teaspoon salt
  • 1 pound of large shrimp, shelled and de-viened
  • 2-3 tablespoons oil (preferably olive or mustard)
  • 1 teaspoon cumin seeds
  • 2 pods garlic
  • 1 teaspoon red chili powder
  • ½ cup frozen peas
  • 2 tablespoons chopped cilantro

Instructions
  1. Cut the Meyer Lemon and remove the seeds and squeeze in the juice in a mixing bowl.
  2. Cut the lime and add in half the juice and reserve the remaining half of the lime.
  3. Add in the thyme to the lemon lime juice and mix in the turmeric, salt and the shrimp and toss well.
  4. Heat the oil on medium heat until very hot but not smoking.
  5. Add in the cumin seeds and press in the garlic clove.
  6. Within, seconds add in the shrimp and quickly mix well for 3-4 minutes.
  7. Add in any citrus spice mixture remaining in the mixing bowl.
  8. Add in the red chili powder and the frozen peas and cook for 5-6 minutes, until the peas and the shrimp are both cooked through.
  9. Turn off the heat and toss with the cilantro before serving.

Filed Under Cilantro, Cumin, Fish and Seafood, Turmeric, Uncategorized, Weeknight Cooking Tagged With cilantro, Cumin, Fish on a Weeknight, Lime, Locavore, Meyer Lemon, Peas, Shirmp. Citrus, Thyme, Winter

Turmeric – Know your spices

February 20, 2012 Leave a Comment

 Turmeric is probably one of the most essential and subtle of Indian spices. It is called Haldi in Hindi and Holud in Bengali.

Turmeric is a rhizome and looks a lot like ginger. It is dried and powdered, which is its most common form. Young turmeric is grated and used in pickles.

 It is omnipresent in curry blends like curry powder and sambhar masala. It is used in most dishes to enhance the color. Turmeric, when smelt independantly, has an earthy smell, but it is very mild and does not hold its own with other stronger spices.

Other that its, beautiful color, people do not often acknowledge what a powerhouse of goodness this spice is. It is anti-inflamatory, anti-septic and antioxidant rich. It is actually considered to have cancer preventing qualities. In India, people often drink turmeric in their milk mostly for health rather than taste.

It is used on fresh fish and meats, before cooking it, since it is believe that this prevents the turmeric acts as a preservative.

There are so many recipes on this blog that use this spice, it is almost impossibly to single them out. If you are trying the spice for the first time, sprinkle it on almost anything and savor the richness of color and gentle taste that this spice brings.

 

 

 

 

 

 

 

 

Filed Under Masala 101, Turmeric Tagged With Haldi, Indian Spices, Turmeric

Bhindi Alu Jhalferazi – Stir Fried Crisp Okra and Potatoes

February 19, 2012 Leave a Comment

 This dish has several names and close cousins -Bhindi Masala or Bhindi Do-Piaza come to mind. I normally tend to cut down the grease by broiling the okra. It does tend to be a little quicker, but some days it is about the real deal. A Jhal Ferazi, is a stir fry of Anglo-Indian origin and to be honest, there really is no true vegetarian version, but, this recipe is adapted to incorporate all the spices and techniques.

The important think to realize, is that to really get the right impact of a dish such as this it is important to find the crisp and tender pods of Okra. So, in essence this really is a late summer deal. I had stopped by Queens, earlier last week and was able to pick up some great green pods. I shall not even like to imagine where these vegetables come from at this time of the year. I made these for class and they were generally a great hit. It is essential that the okra is chopped when it is very dry, I like to actually wash and dry this a day ahead.

This dish is best served with flat breads and or if you are feeling indulgent, eat them with crisp puris like we did in class.

Bhindi Alu JhalFerazi – Okra and Potatoes Jhalfrezi

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Serves 6

 Ingredients

 2 pounds of fresh okra

1 large Idaho potato

1 teaspoon turmeric

1 teaspoon salt

½ cup canola or light olive oil

1 large red onion, cut into 2 inch pieces and layered

1 cup finely chopped scallions

1 tablespoon minced ginger and garlic

2 red tomatoes, quartered

1 tablespoon cumin and coriander powder

½ teaspoon red chili powder

 Method of Preparation

 1. Remove the tops and tips from the okra and cut into small, ½ inch rounds

2. Peel the potatoes and cut into 1 inch cubes.

3. Place the potatoes and the okra in separate containers.

4. Toss with the turmeric and the salt.

5. Heat half the oil until the oil is smoking, add the okra and in 2 batches and fry until turning brown, remove carefully with a slotted spoon and drain on paper towels.

6. Continue the same with the potatoes, they should be fried to a crisp softness, add some or all of the remaining oil as needed.

7. In the hot oil, add the onions, scallions and the ginger and garlic and sauté briefly stirring well for 2 minute, until the onions are translucent.

8. Add in the okra and potatoes with the tomatoes, cumin and coriander and the red chili powder and toss well.

9. Cook for 1 or two additional minutes before serving.

 

 

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Bhindi Alu Jhalferazi – Stir Fried Crisp Okra and Potatoes
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A simple stir fry of crisp okra, potatoes, onions tomatoes and spices
Ingredients
  • 2 pounds of fresh okra
  • 1 large Idaho potato
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • cup canola or light olive oil
  • 1 large red onion, cut into 2 inch pieces and layered
  • 1 cup finely chopped scallions
  • 1 tablespoon minced ginger and garlic
  • 2 red tomatoes, quartered
  • 1 tablespoon cumin and coriander powder
  • teaspoon red chili powder

Instructions
  1. Remove the tops and tips from the okra and cut into small, ½ inch rounds
  2. Peel the potatoes and cut into 1 inch cubes.
  3. Place the potatoes and the okra in separate containers.
  4. Toss with the turmeric and the salt.
  5. Heat half the oil until the oil is smoking, add the okra and in 2 batches and fry until turning brown, remove carefully with a slotted spoon and drain on paper towels.
  6. Continue the same with the potatoes, they should be fried to a crisp softness, add some or all of the remaining oil as needed.
  7. In the hot oil, add the onions, scallions and the ginger and garlic and sauté briefly stirring well for 2 minute, until the onions are translucent.
  8. Add in the okra and potatoes with the tomatoes, cumin and coriander and the red chili powder and toss well.
  9. Cook for 1 or two additional minutes before serving.

Filed Under Regional Indian, Turmeric, Uncategorized Tagged With Bhindi, Coriander, Cumin, Okra, Onions, tomatoes, Vegan, Vegetarian

Missy Roti – Chickpea Flour Flatbreads with Cumin and Onions

February 14, 2012 Leave a Comment

A Monday morning, I start the week bracing, since I know that the week is going to be a long and busy one. I have gotten much better at planning around the business, but on occasion life throws in a curve ball. I have learnt better than my significant other to roll with the punches. On a different note, if you are reading this and have not visited the facebook page for Cooking inWestchester, please take a minute and do so. Come on, it is almost Valentine’s day! Show me some like, if not love. Ha!

MR1med

 Yesterday was a classic winter day, snowy, cold and beautiful. A perfect day to spent fussing around the kitchen and cook, with the added benefits of staying warm and basking in comforting aromas and cook and nurture the family. I also made one of our family staples, something that my children call yellow chapattis (since they have a nice yellow color from the use of turmeric). Later in evening I was rewarded by having a typical and perfect snowstorm while we were in class. I could not have ordered the weather.

These golden yellow flatbreads called Missy Roti, are a traditional recipe from the North Indian state ofPunjab). Warm and brushed with a fruity olive oil, just before serving in lieu of the clarified butter, you have a healthy and comforting treat that can be a complete meal with some Indian pickles or lentils depending on what you want to eat it with.

 I often marvel at some of the creative ways, Indian cuisine introduces protein into vegetarian dishes. One of the most common ingredients is through the use of chickpea flour or besan, in lieu of regular whole wheat or all purpose white flour. It is a kitchen staple in most Indian homes and is used in almost everything from thickening sauces to batters, crepes and breads.

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Missy Roti – Chickpea Flour Flatbreads with Cumin and Onions

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

A simple flavorful bread made with whole wheat and chickpea flours, onions, thyme and cilantro.

Ingredients

  • 1 inch piece of fresh ginger
  • 1 tomato, quartered
  • 1 green chili
  • ¼ cup of washed cilantro leaves
  • 1 tablespoon fresh thyme leaves
  • 1 and ½ cup chickpea flour (besan)
  • 1 and ¼ cup of all purpose white flour
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 3 tablespoons olive oil plus extra for cooking and brushing
  • 1 onion, cut into a fine dice
  • ¾ cup water

Instructions

  1. Place the ginger, tomato, green chili in the food processor and process till very well mixed should be almost a paste.
  2. Add in the cilantro and thyme leaves and pulse a few times.
  3. Add in the chickpea flour and ¾ cup all purpose flour and turmeric, salt and the olive oil and pulse a few times until the mixture is a crumbly wet mass.
  4. Remove the mixture into a mixing bowl and add the onion and begin kneading the mixture.
  5. Add water in small amounts as needed and add additional white flour to form a smooth dough. The chickpea flour has a sticky consistency and therefore white flour is needed to make the mixture manageable. About an additional ½ cup flour is needed to get the right balance.
  6. Shape into a smooth ball and add 1 teaspoon of oil to make a smooth round.
  7. Cover and let the dough rest in a warm place for an hour.
  8. Knead the dough well again before using.
  9. Break into8 to 9lime sized balls.
  10. Place on a well floured surface and roll the dough out carefully to an even circle.
  11. Heat a flat pan or skillet for a minute, a good cast iron one is best.
  12. Place the flatbread on the skillet and cook for 1-2 minutes, it should actually lighten and appear to lose some moisture.
  13. Turn and cook for another couple of minutes, this needs to be done on consistent medium heat and patience to ensure a nice crisp texture.
  14. Brush well with olive oil, turn and repeat. The flatbread should puff up and turn darker brown and crisp at spots.
  15. Repeat this process until all the dough is used up.
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Filed Under Cumin, Grains and Lentils, Regional Indian, Turmeric Tagged With Besan, Cumin, Flatbreads, Grains and Lentils, Missy Roti, Onions, Punjab, Vegan, Vegetarian

Chicken Korma and teaching…

February 13, 2012 1 Comment

 I have been teaching Indian cooking for over seven years. I had received many requests from colleagues and friends about the basics and essentials of Indian cooking, so, one find day I started with a group of six co-workers. The shared success of this experiment, led to a hobby and activity, where I have learnt as much as I have taught. Last Sunday, however, was the first time that I was not really looking forward to the class; I was tired running around with the children, helping them prepare for their dance recital.

 I dragged a little through the class preparation last Sunday. I organized the spices, got my pots ready and arranged the knives and cutting boards. At3:30pm, my six students came in. They surveyed the ingredients and began to ask questions about the spices and the foods. As usual, I was immersed in telling them about the smokiness of cumin, teaching them how to dry roast the cumin and coriander before grinding, relishing and taking delight in their visible surprise at the potency of freshly ground spices. The sensual delight of smelling the spices remains fresh for me, every time I see them through my student’s senses.

 It sometimes transports me to my childhood. As a child, I spent a lot of time watching my grandmother cook. I sat in my corner in her kitchen and chatted with her. She often regaled me with tales of her own childhood and other stories of myths and legends, fairies and heroes but the true enchantment lay in her cooking. I watched and sub-consciously learnt, without instruction when to slice as opposed to when to dice and learnt the secrets, scents and colors of the world of spices. In teaching, I bridge the connection between the past and present.

I crinkled the curry leaf to gently release its oils before I passed it around for inspection and in the midst of the animated conversation, I felt alive. There is a joy to sharing and talking about something you love so much. There is always a delight in watching (even for the 100th time) the happiness when someone associates the characteristic yellow in Indian foods with the turmeric or rolls out their first flatbread. I experience the vividness of discovery through their senses and feel a small sense of comfort and feel that I have brought a piece of my heritage across the miles into the lives of yet another group of people.

I absorb and relish the diversity of the people who are working with me in this exercise. I love meeting new people and the cast of characters who join me in my suburban kitchen to put together a meal never ceases to fascinate me. Yesterday, I had a doctor who cooked for his family to relax, a young couple whose mother inTexashad found my class as a gift for them, a very widely traveled photographer who had just moved toWestchesterfromAustraliaand a mother and daughter who wanted to do something together on a weekend. I love to get glimpses into the lives of these people who I would otherwise never meet. The conversations are personal but never intrusive. Through these conversations, I also learn about other things that they like to cook, other spices and special ingredients that are popular in their kitchen and tips and tricks that often become a part of my culinary mosaic, comfortable settling into my culinary repertoire.

The eclectic nature of my student’s backgrounds fascinates me and it also brings home for me the simple observation, that the world today is indeed a smaller place!

The cooking is followed by the eating. This is usually another layer of delight for me. This is where the students truly discover the magic and miracle of the freshness of home cooked flavors. They feel empowered! They want to do this for themselves! I feel like I have passed on a small piece ofIndia, to someone far, far away. As the class leaves, telling me that I am forgiven for scheduling the class on super bowl Sunday, I feel animated and full of thoughts. I also realize why I love to teach these classes. We made a bunch of interesting items, I loved the light richness of this cashew laced chicken curry.

 

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Chicken Korma -Chicken in a Creamy Cashew Nut Sauce

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 5 servings

A traditional and very popular Indian recipe, for creamy chicken in a luscious cashew nut sauce.

Ingredients

    For the spice paste
  • 1 inch piece of peeled fresh ginger
  • 4 pods of garlic
  • 2 dried red chilies
  • 2 teaspoons coriander seeds
  • 1 and ½ teaspoons cumin seeds
  • 1/3 cup water
    • For the cashew nut paste
  • ½ cup raw un-roasted cashew nuts
  • 3 tablespoons low fat yogurt
    • For the chicken curry
  • 2 pounds of boneless skinless chicken thighs
  • 4 tablespoons of grape seed or canola oil
  • 1 large red onion, finely chopped (can be done in a food processor)
  • 3 to 4 green cardamoms
  • 1 to 2 sticks cinnamon
  • 2 to 3 bay leaves
  • 4 cloves
  • 1 teaspoon turmeric
  • 3 tomatoes, pureed (can be whole canned tomatoes)
  • 1 green chili, minced (optional)
  • 2 tablespoons cilantro

Instructions

  1. Place the ginger, garlic, dried red chilies, coriander and cumin in the blender.
  2. Pour in the water and pulse a few times and finally grind to a smooth paste. To get a good uniform result, you will need to stop the blender a few times and push the ingredients back with a spoon.
  3. Rub the paste onto to the chicken as let it rest while you prepare the remainder of the dish.
  4. Place the cashews and the yogurt into the blender and grind into a smooth paste.
  5. Heat the oil on medium heat and add in the onions and cook for 3-4 minutes until the onions begin to turn golden.
  6. Add in the cardamom, bay leaves, cinnamon and the cloves and cook for a few seconds.
  7. Add in the chicken with the spice paste and the turmeric sauté well for 6 to 7 minutes.
  8. Add in the tomatoes and bring the chicken to a comforting simmer and cook for 10 minutes.
  9. Stir in the cashew yogurt mixture and simmer for 3 minutes, you should have a soft chicken curry that is thick and golden yellow in color. It is comforting and works well with rice.
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Filed Under Class Vignettes, Regional Indian, Turmeric Tagged With Cashew Nuts, Chicken, Chicken Korma, cilantro, Class Notes, North Indian, Summer, tomatoes, Turmeric, Winter, Yogurt

Red and Green Tilapia

January 23, 2012 Leave a Comment

 This really is an old, make that very old recipe. It is however, clearly one that I think is a keeper. I simplified it even further and re-made it today. I used our summer tomatoes for this. Actually, I do that in a lot of cooking for almost up to March.

So, the process is very simple, I chop the tomatoes and freeze them in ziplock bags, that I pull out as I need them. What you get after the bag has thawed just a little, usually about half an hour outside the freezer is something that looks like this picture of chopped icy tomatoes.

They tend to be more watery than fresh tomatoes, but work perfectly well in Indian cooking, since we tend to cook the tomato down till it is nice and saucy. I have generally learnt to adjust the liquid content in any recipe that I use that a little, but cannot be happier with having the simplicity of using garden produce a snowy January day.

Red and Green Tilapia

Prep Time: 35 minutes (mostly to marinate the fish)

Cook Time: 20 minutes

Ingredients

1 small orange or clementine

1 large lime or lemon

1/2 teaspoon turmeric

1 teaspoon salt

Several Grinds of fresh black pepper

1 and 1/2 pounds of tilapia fillets

Cooking Spray

3 tablespoons olive oil

2 pods garlic

3 tomatoes, cut into a dice (I used 1 and 1/2 cup of the frozen variety)

1/3 cup white wine

1 tablespoon minced green chilies

1 tablespoon raw brown sugar

3/4 cup chopped scallions

2 tablespoons chopped cilantro

Method of Preparation 

1. Zest the orange and the lime.

2. Squeeze the orange and lime juice into a bowl.

3. Place the tilapia fillets and toss over the turmeric and the salt and generously grind the black pepper over the fish and let the fish marinate for 30 minutes.

4. Remove the fish and place in a single layer on a baking dish. Reserve the leftover marinade.

5. Spray with the baking spray and begin broiling on low. Turn once after about 3 to 4 minutes. Spray with the baking spray and cook for another 3 minutes, the fish should be lightly crisped at spots and be almost golden brown.

6. While the fish is broiling, place a skillet on the stovetop.

7. Heat the oil and add the garlic and saute for 1-2 minutes, until the garlic begins to turn golden.

8. Add in the tomatoes and stir lightly for 2-3 minutes until the tomatoes releases its juices (note, if you are using fresh tomatoes, add in the white wine at this point of time).

9. Add in the chilies, brown sugar and bring the mixture to a simmer and cook for about 5 to 6 minutes, until the sauce has thickened. Add in the reserved citrus marinade and the zest.

10. Add in the scallions and turn off the heat.

11. Pour this sauce over the hot fish. Let it rest for 5 minutes, the fish will absorb the moisture and the sauce will coat the fish.

12. Sprinkle with the chopped cilantro and serve.

 January is Citrus Love, month and there is a blog hop showcasing this. I am excited to send over this recipe for the blog hop.

 

 

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Red and Green Tilapia
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

 

A simple weeknight preparation of tilapia in a tomato, scallion sauce.
Ingredients
  • 1 small orange or Clementine
  • 1 large lime or lemon
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • Several Grinds of fresh black pepper
  • 1 and ½ pounds of tilapia fillets
  • Cooking Spray
  • 3 tablespoons olive oil
  • 2 pods garlic, pressed
  • 3 tomatoes, cut into a dice (I used 1 and ½ cup of the frozen variety)
  • ⅓ cup white wine
  • 1 tablespoon minced green chilies
  • 1 tablespoon raw brown sugar
  • ¾ cup chopped scallions
  • 2 tablespoons chopped cilantro

Instructions
  1. Zest the orange and the lime.
  2. Squeeze the orange and lime juice into a bowl.
  3. Place the tilapia fillets and toss over the turmeric and the salt and generously grind the black pepper over the fish and let the fish marinate for 30 minutes.
  4. Remove the fish and place in a single layer on a baking dish. Reserve the leftover marinade.
  5. Spray with the baking spray and begin broiling on low. Turn once after about 3 to 4 minutes. Spray with the baking spray and cook for another 3 minutes, the fish should be lightly crisped at spots and be almost golden brown.
  6. While the fish is broiling, place a skillet on the stovetop.
  7. Heat the oil and add the garlic and saute for 1-2 minutes, until the garlic begins to turn golden.
  8. Add in the tomatoes and stir lightly for 2-3 minutes until the tomatoes releases its juices (note, if you are using fresh tomatoes, add in the white wine at this point of time).
  9. Add in the chilies, brown sugar and bring the mixture to a simmer and cook for about 5 to 6 minutes, until the sauce has thickened. Add in the reserved citrus marinade and the zest.
  10. Add in the scallions and turn off the heat.
  11. Pour this sauce over the hot fish. Let it rest for 5 minutes, the fish will absorb the moisture and the sauce will coat the fish.
  12. Sprinkle with the chopped cilantro and serve.

Filed Under Fish and Seafood, Turmeric, Uncategorized Tagged With Fish and Seafood, Fish on a Weeknight, freezing tomatoes, Lime, Oranges, Scallions, Tilapia, tomatoes

Sweet and Sour Winter Squash with Fenugreek – Doi Methi Kumro

October 7, 2011 1 Comment

This was a somewhat unusual rendition of the winter squash, touched by the flavors of my household an interesting mix of flavors from Bengal and the north of India, but like a lot of regional food in my household the Bengali flavors dominating. Actually the touch that is rather boldly from the northern regions is the kasuri methi or the dried fenugreek leaves, Bengali cuisine does feature the use of fenugreek, but usually like most greens in its fresh form. This is actually an adaptation that I have done effectively mostly for convenience rather than anything else. It is not always easy to find fresh fenugreek leaves and also for some reason, they tend to not have the robust and characteristic maple tinged flavors that is distinctly reminiscent of the flavors of life. It is really in a dish like this that I think lies the essential elements of the flavors of life, tartness, touched with a touch of the bitter however retaining the essential elements that are sweet and savory. I have recently found a lot of comfort in keeping the flavors of our food simple, it is also great to realize that this simple food is amazingly nourishing and in several cases (where I remember to keep the chilies down, much appreciated by the kids)

The squash of choice that we have worked with this year is the Delicata Squash. a much favored variety named after its rather delicious taste. I personally enjoy its rather pronounced sweet taste and absolutely love the fact that it tends to cook much quicker than a lot of other varieties of orange squash. It is actually quite amazing how pretty the outer skin is, it is a shame that this cannot be captured to the cooking pot. Unlike the skin of the summer squash or zucchini, this skin is rather tough.

This variety ended up being nice and prolific, allowing me to test and develop an entire plethora of recipes for the cookbook. The squash stores beautifully, and so we had a crop of about 28 squashes that lasted us comfortably through fall and a lot of the winter. It also inspired us to keep some of the root vegetables such as the carrots in the soil through winter.

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Doi Methi Diye Kumro – Sweet and Sour Winter Squash with Fenugreek

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 3-4

Ingredients

  • 11/2 tablespoons mustard oil
  • 1 teaspoon nigella seeds
  • 1 red onion, thinly sliced
  • 1 teaspoon ginger paste
  • 2 dried red chilies
  • 1 medium sized winter squash, peeled and cut into small pieces
  • 1/2 teaspoon turmeric
  • Salt to taste
  • 3 tablespoons yogurt
  • 11/2 teaspoon dried fenugreek leaves
  • 1/3 cup water
  • 1 teaspoon honey or mollases
  • 1/2 lime
  • 1 tasblespoon fresh cilantro

Instructions

  1. Heat the oil for about 1 minute and add in the nigella seeds and wait till they sizzle.
  2. Add in the red onion and cook for about 7 minutes, until the onion wilts and turns pale golden.
  3. Add in the ginger paste and the dried red chilies and cook for about 1 minute
  4. Add in the winter squash and the turmeric, salt and mix well.
  5. Add in the yogurt and cook for a couple of minutes.
  6. Mix in the fenugreek leaves and the water and cover and simmer for 10 minutes, until the squash is nice and soft and the water is absorbed.
  7. Add in the honey, squeeze in the lime juice and mix well.
  8. Garnish with the cilantro leaves and serve
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Filed Under Bengali, Fenugreek, Local and Backyard Cooking, Turmeric, Uncategorized Tagged With Bengali, Delicata Squash, Fall, Fenugreek, Nigella, Vegetarian, Winter Squash, Yogurt

Gobi Moomphali – Mild Cauliflower with Peanuts

December 23, 2007 1 Comment
There are few things that work better for a quick weeknight dish than a classic simple dry vegetable dish infused with the basic goodness of a few staple spices. The peanuts in the recipe are an inspiration to get my daughter to eat a relatively Indian dish.
 
So here you have it, Gobi Moomphali, or caufliflower with peanuts. This recipe is cooked much softer than I normally tend to do my vegetables, however this probably is closer to the texture of true Indian cooking, since we do tend to over do our vegetables. This dish has indeed stood the test of time, and while we still make this with very little chilies, I think it can be sparked up well with a nice dose of powdered red chili powder or cayenne. The lemon juice is important especially if you stick to the mild version.
 
 
 
 
 
Gobi Mumphali -Soft Cauliflower with Peanuts
 
Prep Time: 15 minutes
Cook Time: 30 minutes (largely unattended)
Serve 4 to 6
 
Ingredients
 
1/2 blanched raw peanuts
3 tablespoons oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/8 tsp asafetida
2 bay leaves
1 cauliflower cut into floretts
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon red chili powder (or to taste)
I lime
2 tablespoons chopped cilantro
 
Method of preparation
 

Method of preparation

 

1. In a heavy bottom hard anodized pan, dry roast the peanuts until a pale caramel color. Set the peanuts aside.

2. Heat the oil on medium heat for about 1 minute and add in the mustard seeds, cumin seeds, asafetida and the bay leaves and wait till the mustard begins to crackle.

3. Add in the cauliflower and fry the mixture for 2-3 minutes, until the mixture is fragrant.

4. Add in the turmeric, salt and the red chili powder (if using and mix well).

5. Turn down the heat and cover the pan and let the mixture cook undisturbed for 20 minutes.

6.Remove the cover, the mixture should be very soft, steaming and pale yellow in color.

7. Stir in the peanuts.

8. Cut the lime and squeeze in the juice and toss with the cilantro and mix well.

  
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Gobi Moomphali – Cauliflower with peanuts
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

A soft and simple homestyle cauliflower dish
Ingredients
  • ½ blanched raw peanuts
  • 3 tablespoons oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ⅛ tsp asafetida
  • 2 bay leaves
  • 1 cauliflower cut into pieces
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon red chili powder (or to taste)
  • I lime
  • 2 tablespoons chopped cilantro

Instructions
  1. In a heavy bottom hard anodized pan, dry roast the peanuts until a pale caramel color. Set the peanuts aside.
  2. Heat the oil on medium heat for about 1 minute and add in the mustard seeds, cumin seeds, asafetida and the bay leaves and wait till the mustard begins to crackle.
  3. Add in the cauliflower and fry the mixture for 2-3 minutes, until the mixture is fragrant.
  4. Add in the turmeric, salt and the red chili powder (if using and mix well).
  5. Turn down the heat and cover the pan and let the mixture cook undisturbed for 20 minutes.
  6. Remove the cover, the mixture should be very soft, steaming and pale yellow in color.
  7. Stir in the peanuts.
  8. Cut the lime and squeeze in the juice and toss with the cilantro and mix well.

Filed Under Cumin, Local and Backyard Cooking, Slow Cooking, Turmeric, Weeknight Cooking Tagged With Cauliflower, Kid friendly, Peanits, Summer, Turmeric, Vegan, Vegetarian

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