Shredded Chicken with Cilantro, Lime, Tomato and Bell Pepper

October 8, 2012 1 Comment

This recipe for Shredded Chicken with Cilantro and Lime, tossed up with late season tomatoes and green bell peppers, was pure and spontaneous inspiration. It worked  to get the protein component together for our Sunday family dinner, with some added color and nurtrition. This Sunday dinner thing is new for our family. We really do not get much time to eat together as a family, during the week, with all our varied timings that life imposes upon us.  Also, it is very important for me to watch what the kids eat and also unwind with Anshul as we eat, ok, sometime maybe just unwind, but it often has made sense to let them eat separately from us.

So, we have decided to make it a point to do this on Sundays. The kids are finally at an age, where they can enjoy a lot of the flavors we eat, sans the heat of course. They inspire so much, food, thoughts and memories. I have not been to pleased this weekend, since at work we seem to have traded Columbus day for a Jewish Holiday, clearing without any real votes from me. Although, lets face it, I enjoyed the four day Rosh Hashanah weekend as well, so I should not really complain.

It is generally a very busy time of the year and not really condusive to working at home, so I do have to get in to work tomorrow. I will enjoy the quieter train and the hazy misty fall colors on the drive in.

I shall be heading to Kolkata, for a week to close out the year of mourning for Dad, with the rest of the family. Well, my mother and brother, at least. This family stays here. I have promised myself, that I shall capture a lot of sights and sounds with my camera. It will be a while before I get there alone again.

This recipe is fairly simple, since it is made with pre-cooked shredded or pulled chicken, which I had cooked in the slow cooker and as I was setting it together, inspiration struck. To get the recipe for the slow cooked chicken, please check out my small bites post, tomorrow. It is absolutely wonderful to be able to still just pull out the vegetables on demand. I still have loads of peppers. We tend to close the garden with these peppers.

Garden closing is always, such a big deal, I hope this years produce hangs in there until I return. It is almost like the official wrap -up notice for the year. It tells me when to plan for the holiday cards, and just generally wrap up unfinished business.

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Shredded Chicken with Cilantro, Lime, Tomato and Green Bell Pepper

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4

A simple and flavorful recipe that gets done is less than 20 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 green bell pepper coarsely chopped
  • 2 medium tomatoes, roughly chopped into eights
  • 11/2 cups shredded chicken
  • Additional Salt to taste
  • 1/2 teaspoon red cayenne pepper
  • 1 teaspoon roasted cumin powder
  • 1 lime
  • 2 tablespoons finely chopped cilantro
  • Lots of freshly ground black pepper

Instructions

  1. Heat the oil on medium heat for about 1 minute and add in the bell pepper.
  2. The bell pepper will sizzle and then begin to release some moisture. Cook the bell pepper, stirring frequently for about 2 minutes, until the pepper softens a little.
  3. Add in the tomato and cook until it barely begins to release its juices.
  4. Add in the chicken, salt, red cayenne pepper and the roasted cumin powder. Please see note on roasted cumin powder below.
  5. Cut the lime and squeeze in the lime juice.
  6. Mix in the black pepper, this is something I do over the top with the peppermill.
  7. Serve at once

Notes

Note: For the roasted cumin powder, dry roast the cumin until it is arromatic and a few shades darker, place in the spice grind and grind to a powder, I use about 2 teaspoons whole cumin seeds for this recipe.

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Filed Under Black Pepper, Cilantro, Cumin, Local and Backyard Cooking, Uncategorized, Weeknight Cooking Tagged With Bell Peppers, Cumin, Fall, Indian Cooking, Roasted Cumin, Slow Cooking, tomatoes

Homey Lentil and Quinoa Kichari and Routines

June 29, 2012 Leave a Comment

 Most days whether in the kitchen or outside, I like a sense of routine. This does not mean, I do not like to do things differently especially in terms of cooking, but I relish a general sense of control, of understanding what is happening in life. Most of all I love the window of quiet time, that I have built into my life through my morning commute.

My crazy quiet corner is a jogging, jostling and moving corner. An unlikely corner and yet it is a corner where I am left alone with a keyboard and my thoughts. There are so many who tell people to find a quiet spot to share their thoughts and find a designated spot to write and share their thoughts. I am not a writer and yet I like to write, I would hear these thoughts and then wonder about finding the time in the midst of the crazy work day, among all the hustle and bustle of work, home, dinner, homework and the day ending. I searched and looked for this quiet spot to write, my dedicated corner, but could never find it.

My weekday mornings start with a predictable routine, that I have come to love for its planned predictability. Many moons back, nine years ago when we were blessed with a lovely girl, and then two moons later my little boy, we agreed that the only thing that we could control was the routine of our house. To control the crazy chaos outside, we imposed a structure inside. This seemed alien at first, but now I love the idea of waking before the others, some days just by a few minutes. I almost always draw the curtains to look outside. It is this fleeting action that allows me to process the seasons, in winter the skies are still dark, in summer bring and now it is the right share of gentle light that brightens as I get organized. I move around to arrange breakfast, pack snack bags and get dressed and usually am greeted somewhere in the midst of this my smiling son. He is the only morning person in our house, he greets the morning with enthusiasm. Once settled and done with breakfast, I put him on the bus and head to work.

Heading to work consists of taking the train toNew York City. I usually get on the third platform and find a designated window seat. For those of us who do the same morning commute understand the unspoken ritual of the morning routine. People do not like others taking their designated seat. As with all things in life, my “designated seat” has a couple of possibilities. Usually ones that I keep designated tend to be ones which afford me the space to spread out just enough to look out at the seasons and fuss on my electronic toys as needed – laptop (no, I am not a tablet kind of girl), kindle and sometimes just the space to take in the golden sun dancing on the little rivulets that make their way in an out of the creeks that flow into the Bronx River

On occasion, I like to look up and take in the scene, and sometimes love to catch snatches of conversation. Yes, those people in Date Night, there are variations of them in real life. I am one of them. In fact, my husband used to be rather surprised at my eavesdropping in the early days, he is used to it now and even on occasion enjoys other people’s conversations through my ears. I hear about work issues, fights, childrens and get glipses of networking all that take place on a moving train. Today back home seemed prime for a simple wholesome comforting meal. I adapted a recipe for rice and lentils (khichari) using quinoa. This is my favorite childhood rice and lentil medley all grown up.  I usually do not make this on a warmer day, but there are exceptions to every rule. It worked perfectly and the added bonus was feeling somewhat virtous eating a nice bowl of comfort food.

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Homey Lentil and Quinoa Kichari and Routines

Ingredients

  • 3/4 cup red split lentils (masur dal)
  • 1/3 cup white quinoa
  • 4 cups of water
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 11/2 teaspoons fresh ginger paste
  • 2 green chilies minced
  • For the tempering
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 red onion, finely diced
  • For the garnish
  • 1 lime
  • 2 tablespoons fresh cilantro

Instructions

  1. Place the red lentils and quinoa in a pressure cooker.
  2. Add in the water, salt, turmeric, ginger paste and the green chillies.
  3. Cook under pressure for about 25 minutes.
  4. While the mixture is cooling, heat the oil in a heavy pan over medium heat for about 1 minute.
  5. Add the cumin seeds and wait for 30 seconds for them to sizzle lightly.
  6. Add in the onions and cook on medium low heat for 10 minutes until the onions are a dark golden brown color.
  7. Remove the pressure cooker and mix the lentil mixture well, it should have a soft and creamy consistency.
  8. Add in the onion cumin mixture and stir well.
  9. Squeeze in the lime juice and garnish with the cilantro before serving
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Filed Under Bengali, Cilantro, Cumin, Grains and Lentils, Weeknight Cooking Tagged With Bengali, cilantro, Cumin, Gluten Free, Khichari, Khichuri, Lentils, Lime, Mushoor Dal (Red Lentils), Pressure Cooker, Qunoa, Vegan, Vegetarian Main Dishes

Roasted Sweet Potato and Chickpea Salad

March 23, 2012 Leave a Comment

In our attempt to attribute flavors to the mundane, we have assigned the days of the weeks various characters. Monday is the dark one, since it usually hails the start of routine, school or work and sometimes both. The quiet one is Tuesday, that finds its place between Monday and Wednesday, with Wednesday helping us move far enough from Monday to be of a nice and neutral flavors. Thursdays is the active one, when we are bracing and trying to get ready for the weekend and Fridays, well they are the laid back one because most people are ready to forgive and wait for Saturday which is the balanced one. It is the weekend day after the week and before Sunday. As for Sundays, I think they are the reflective day, since they tend to reflect the mood of the weekend or the week that is approaching.

 

Well, having just said that there is really nothing laid back about today, despite the fact that it is a Monday. We begin the kick of for the kid’s school fundraiser. Since, I am drafted with the money I shall be spending the evening counting $10 bills for the registration. However, all things considered it could be worse. I also love the idea of the event. In an age where we are all paying just a little bit of attention to our eating habits and health initiatives I think a kid fundraiser that encourages activity is a great idea.

 This recipe was something that I cooked earlier last week and we loved the sparkling flavors of the sweet potato with the tangy lime.

Roasted Sweet Potato and Chickpea Salad with Indian Spices

 This recipe is a lightly seasoned variation of an Indian styled road side salad. Now, to be fair I have not tasted the salad, but it has been vividly described to me by my sister-in-law Hema.

 As with everything in life, I have added my embellishments, the biggest change here is to lightly roast the sweet potatoes rather than to fry them. I like the fact, that this allows the sweetness of the sweet potatoes to mellow into a nice dense perfection, but avoids the oil and darkness of color that deep frying does to these recipes. While I like to serve the salad right away, it can actually be made ahead and kept for a day and served later, in fact this allows the flavors to deepen.

 Prep Time: 20-25 minutes

Cook Time: 35 minutes (mostly unattended)

Serves 6

 Ingredients

 2 large sweet potatoes (about 11/2 pounds)

5 tablespoon oil (Preferably an EVOO)

2 teaspoons whole cumin

½ teaspoon freshly ground black pepper

½ cup cooked chickpeas

1 red onion, cut into a fine dice

1-2 lemons (about 5 tablespoons juice)

2 tablespoons chopped cilantro

 Method of Preparation

 1. Peel and cube the sweet potatoes.

2. Heat the oven to 350 degrees

3. Spread the sweet potatoes on a baking sheet and drizzle with 3 tablespoons of the oil.

4. Cook the potatoes in the oven for about 20 minutes, until soft and lightly crisped but not too brown.

5. In the meantime, place the cumin and the black pepper on a small skillet and roast until it darkens and then grind to a smooth powder in a spice or coffee grinder.

6. Remove the sweet potatoes and place in a mixing bowl.

7. Add in the chickpeas, red onions and the powdered spices and toss well.

8. Add in the remaining oil and lemon juice and mix well.

9. Mix in the cilantro and serve immediately

 

 

 

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Roasted Sweet Potato and Chickpea Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A simple and healty chaat style salad that is perfect for the upcoming warmer weather.
Ingredients
  • 2 large sweet potatoes (about 11/2 pounds)
  • 5 tablespoon oil (Preferably an EVOO)
  • 2 teaspoons whole cumin
  • teaspoon freshly ground black pepper
  • cup cooked chickpeas
  • 1 red onion, cut into a fine dice
  • 1-2 lemons (about 5 tablespoons juice)
  • 2 tablespoons chopped cilantro

Instructions
  1. Peel and cube the sweet potatoes.
  2. Heat the oven to 350 degrees
  3. Spread the sweet potatoes on a baking sheet and drizzle with 3 tablespoons of the oil.
  4. Cook the potatoes in the oven for about 20 minutes, until soft and lightly crisped but not too brown.
  5. In the meantime, place the cumin and the black pepper on a small skillet and roast until it darkens and then grind to a smooth powder in a spice or coffee grinder.
  6. Remove the sweet potatoes and place in a mixing bowl.
  7. Add in the chickpeas, red onions and the powdered spices and toss well.
  8. Add in the remaining oil and lemon juice and mix well.
  9. Mix in the cilantro and serve immediately

Filed Under Grains and Lentils, Regional Indian Tagged With Black Pepper, Chickpeas, Cumin, Indian Food, North India, Salads, Sweet Potatoes

Cumin – Know Your Spices

March 5, 2012 Leave a Comment

 Cumin is often one of those spices that I pack with me on vacation. Well, we tend to take vacations, where I can cook. After all, nothing beats the joy for me of cooking after a long day outdoors. Yes, I am crazy that way..

Cumin however is one of the most versatile spices in the Indian pantry. It is use both as whole seeds for starting a dish or in the powdered form. Cumin is called Jira in Hindi or Jire in Bengali. I strongly recommend making your own powdered cumin, once you try the strenght and robustness of flavor in freshly ground cumin, you shall not go back to store ground.

To powder your own cumin, dry roast about 2 tablespoons of the whole seeds for one or two minutes, you shall inhale the seductive smoky smell of the spice roasting and it will turn a shade darker. Do not overroast it for every day use, however certain recipes do call for a bolder roasted cumin variety.

Place the toasted cumin in the spice or coffee grinder and grind to a fine powder. This powder can be stored in a small tight lidded jar, and will retain its flavor for well over 6 months.

Cumin is used in an assortment of international cuisines such as mexican food and I often make fusion dishes such as Indian variations of pasta with cumin.

 

Filed Under Cumin, Masala 101, Uncategorized Tagged With Cumin, Cumin Powder, Kitchen Essentials, Spice How To

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

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

Lamb Curry with Cumin and Potatoes

January 7, 2012 Leave a Comment

  The year had started out as a mixed bag. I was happy to have the company of my favorite friends and family. We closed the year with a quiet gathering at our house, drank some good bubbly and went to sleep. Well, between the bubbly and some, I woke up with a headache and an empty fridge.

With a houseful of 8 hungry children, not to mention the grown ups, my new year started with a dash to the grocery store.

This was actually not a bad start for me. I could think of worse places to be at and while the aisles were a little picked over, it was a quiet and pleasant shopping experience.

For lunch, I made some lamb curry with potatoes. My favorite way to savor the meat. Yes, I do not always admit it but my idea of comfort is often about meat and potatoes.

 The potatoes used in this recipe were creamy australian cresents that I had procured from the last week of the market. Adding meat or some kind of vegetable that readily absorbs flavor is a very Bengali thing, essentially you are left with a flavorful gravy and these vegetables have actually absorbed all of the great flavor.

Before we wrapped up for the season, we picked a bumper harvest of hot peppers, along with the bells, I had chopped and frozen the habaneros. They made a wonderful spicy addition to the curry. Outside of the peppers, I did not use much by ways of spices but the curry with white rice actually offered a wonderful balance to the meal.

This recipe is a laid back kind of curry that is slow simmered to fork tender perfection. While I did most of the slow fixing of the spices and sauting the meat, I did end up with finishing it off in the pressure cooker.

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Lamb Curry with Cumin and Potatoes

Ingredients

  • 1/3 cup oil
  • 1 red onions, thinly sliced
  • 1 teaspoon cumin seeds
  • 2 pounds of boneless leg of lamb, cubed
  • 1 and ½ teaspoon salt
  • 1 teaspoon turmeric
  • 2 to 3 bay leaves
  • ½ teaspoon sugar
  • 1 habanera chili, minced
  • 1 tablespoon powdered cumin
  • 1 teaspoon powdered coriander
  • 3 tomatoes cut into a dice
  • 6 fingerling potatoes, peeled and halved
  • 3 tablespoons chopped cilantro

Instructions

  1. Heat the oil and add the onion and sauté for 6 to 7 minutes, until the onions turn a pale golden color.
  2. Add in the cumin seeds and wait till they sizzle lightly.
  3. Add in the lamb and sauté for 5 minutes.
  4. Add in the salt, turmeric, bay leaves, habanera, cumin, coriander and mix well.
  5. Keep stiring the meat till it darkens and the oil is released from the spice mixture.
  6. Mix in the tomatoes and continue stiring until the tomatoes have softened and melted into the sauce and the oil is released.
  7. Add in the potatoes and mix well.
  8. Add in about 1 and 11/2 cups of water and bring to a simmer.
  9. At this point either place in a pressure cooker and cook for 6 minutes, or cover and cook on low heat until the meat is fork tender (this will take about 45 minutes).
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Filed Under Cumin, Local and Backyard Cooking, Slow Cooking, Uncategorized Tagged With cilantro, Cumin, Curry, Habanero, Lamb, Main Dishes Non Vegetarian Slow Cooker, Potatoes, Winter

Roasted Squash with Cumin, Lime and Green Chili Butter

November 21, 2011 Leave a Comment

 We are savoring these absolutely perfect squashes that we still have quite a few of. The garden is pretty much wound up but these stay well indoors and we are using them as we need them.

We still have an assortment of carrots, radishes and beets underground so, considering it is the end of November it is not bad. I have had a so-so weekend. Deepta seems to have gotten sick again, we are really not sure what is wrong with her, and I am try to finish all the 800 projects that I undertook earlier this year to keep myself busy.

This really is a super simple recipe where I have applied a spice and butter oil coating and roasted the squash for some very good results. I think this recipe ends up with a side that works well with both Indian and western sides and if you are looking for something different for your Thanksgiving table you might even think about this one.

Cumin and Lime Butter Squash

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Serves 4

Ingredients

1 lime

1 inch-piece fresh ginger

1.5 teaspoons cumin seeds

1 green chili

1 teaspoon salt

1 medium winter squash, peeled and cubed

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon chopped cilantro

Method of Preparation

1. Pre-heat the oven to 400 degrees.

2. Place the lime juice in a small grinder. Add in 1 teaspoon of the cumin, ginger and the green chili and grind to a paste.

3. Toss the squash with the spice paste and the salt, butter and olive oil.

4. Place on a baking sheet and scatter with the remaining cumin seeds.

5. Roast for about 20 minutes.

6. Sprinkle with the cilantro and serve.

 

 

Filed Under Cumin, Local and Backyard Cooking Tagged With Cumin, Delicata, Fall, Green Chili, Lime, Roasted Squash, Vegetarian, Winter Squash

Habanero and Yellow Tomato Salsa

September 14, 2011 4 Comments

 The habanero pepper is one to be reconned with, it is one of the fierest in the pepper family and needs to be worked on with caution. It is one of the few things that I actually where gloves for when working in bulk with these potently spicy devils, possibly making the faint of heat wonder why on earth would I bother with them. Well, there are a couple of reasons, the pepper is good for a very spicy dish such as a phaal or even an Andhra Chicken curry that I promise to post soon.  In addition to its heat the pepper does have a very interesting and unusual flavor, so as they say no pain no gain.

This evening, with the last official day of summer, well I know the calendar probably stretches the season a little more, but if like me you are packing school bags and getting ready for school, you will agree that break week is kind of over and so is summer.  Deepta, get a new backpack since she made a complete mess of hers, while little brother’s backpack survived the year. He is not pleased since he feels this is along the spirit of no good deed going unpunished.

I made a great bowl of spicy salsa and whipped up some Guacamole,  we actually enjoyed this with a good cold rose and salvaged the rest of the weekend. Actually, this salsa works well with fish and I shall tell you my recipe when I get a chance.

Habanero and Yellow Tomato Salsa

Prep Time: 15 minutes

Cook Time: 20 minutes

Makes 1 cup

Ingredients

4 pods of garlic, skin on

1 orange habanero pepper

2 yellow tomatoes

1 red tomato

1 teaspoon powdered cumin

1 small red onion, very finely minced

2 tablespoons minced cilantro

1 teaspoon salt

1 teaspoon sugar (optional, I like the contrast)

Method of Preparation

1. Heat a heavy bottomed skillet and add the garlic and the pepper and cook until blistered.

2. Peel the garlic and roughly chop the pepper removing the seeds.

3. Chop the tomatoes.

4. Place the garlic, pepper and the tomatoes in a pan and cook for about 5 minutes.

5. Add in the cumin and mix well.

6. Place the mixture in a food processor and mix well.

7. Stir in the onion, cilantro, salt and sugar.

Mix well and enjoy!

This recipe is being sent out to Srivali’s Condiment Mela, which is yet another fun mela event. Also adding and sending this to Toreview Torview, for the color palette series since it includes the color yellow.
 

Filed Under Local and Backyard Cooking, Uncategorized Tagged With Chutneys, Cumin, Habanero, Mexican, Roasted Salsa, Salsa, Spicy, Summer, tomatoes, Yellow Tomatoes
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