Flounder in a Bengali Mustard Curry – Shorshe Flounder

March 23, 2013 Leave a Comment

IMG_4931sqmedDespite the fact that I cook fish with mustard sauce pretty often, I realized that I actually do not have a basic recipe for Bengali style mustard fish on this blog. Something that I realized I had to rectify pretty soon, even if it meant starting this post at about 11pm at night. You see Sorshe Maach or fish simmered in a stone ground mustard gravy is as essential to Bengali cuisine as my single strand of freshwater pearls are to me on weekday mornings, essential and instictive.

The variation that I share with you here is made with flouder, a firm fleshed fish that I often find with roe, it probably works like some of its firm fleshed Bengali counterparts. All positions come with trade-offs, for better or for worse I gave up trying to scope out Indian store fish working instead with what I could readily find in the local stores. In fact, in my book, I offer several ways to work with local fish. Now, the downside of this is that I often get quizzical looks from my Bengali friends when I present them something like mustard fish with an unheard of fish like flounder, the upside however is that I get to work with everyday produce which essentially is what I try to do with most things. However, the firm fleshed flounder works very well, in fact I have also post this recipe tried this as tandoori flounder, which worked well too. But, this post is not about the orange hued tandoori, it is about the bold and fiery mustard flounder.

IMG_49312sqmedThis particular fish dish is a recipe that I learnt from Lucky, a friend from Bangladesh. It is not very different from the way mom makes it but, she add the cilantro or coriander leaves on top something that I love but not quite something I was sure mom would like. In fact, when my mother was visiting last year she started her journey at Seattle where my brother lives and then joined us here. I put this dish together, later regretting the addition of cilantro. However, I was surprised to see that mom actually truly relished eating the fish. She said two months of going without mustard was enough for her to forgive my cilantro addition. Actually, I also have to confess, I think mom finally thinks I might be coming of age in the kitchen because she has been try and even liking some of my variations. I am less than apologetic about experimentations, and as mom points out it is a different culinary landscape in Kolkata, one that she aknowledges I would like with all its experimentations.

So there you have it, a classic Bengali dish that graces my table ever so often this time made with flounder.

 

Filed Under Bengali, Bengali Five Spice, Mustard, Panchphoron, Uncategorized Tagged With Bengali, cilantro, Curries, Eastern India, Flounder, Green Chilies, Indian Curries, Mustard, Shorshe

Pork Vindaloo – Goan Pork Curry with a Chili Garlic Base

March 11, 2013 Leave a Comment

Pork VindalooWhen I first tasted this recipe, it was too spicy for my then untrained palate, however the magical flavors of the pork vindaloo made me reach out for more. I down it with enough chilled Chenin Blanc, to make the experience memorable. 

Despite, my first jolt of heat, I loved the dish enough to ask the cook for the recipe. I later was told that this was Goa’s signature dish, however, like a lot of signature dishes it did have many different flourishes. I guess the key ingredients in the recipe are garlic, vinegar and chilies.

It is derivered from Portuguese roots, and the name loosely translates to meat in a vinegar wine sauce.

There are variations of this recipe that are more anglo-Indian in heritage, this particular variation is what I tend to stick with when I am cooking pork, which in itself is a novelty in our house. In fact, I think that this just might be the first pork recipe that I am sharing on this blog.

Square2mdHowever, in winter about a couple of times a year when the opportunity is right this recipe surfaces in our house.

The opportunity last weekend came by when the husband had a couple of friends over, possibly like in the form of a lose boys nights in. Since one of the friends who I had never met before appeared to be without a woman, and the second one was travelling on business without his family. They decided to have a mini-reunion at our place and were happy taster/samplers to this recipe that has happily survived quite a few such tastings.

Since, I have simplified the spice base mostly down to a marinade it is essential to actually plan and marinate the meat overnight this does make a huge difference in the flavor.

Also, resist the temptation to increase the amount of coconut milk in the recipe it offers the sauce too much of a creamy texture which is not really what this dish is all about.

 

 

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Pork Vindaloo – Goan Pork Curry with a Chili Garlic Base

Prep Time: 12 hours

Cook Time: 40 minutes

Total Time: 12 hours, 40 minutes

A simple and flavorful rendition of pork vindaloo, a classic recipe for the western Indian region of Goa.

Ingredients

  • 1/2 cup vinegar
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 6 pods of garlic
  • 1 inch piece of ginger, peeled
  • 3 green chilies
  • 2 to 3 dried red chilies
  • 11/2 teaspoons salt
  • 2 pounds pork, cut into 11/2 inch cubes
  • 4 tablespoon oil
  • 3 cloves
  • 1 medium stick cinnamon (about 2-3 pieces)
  • 2 medium red onions, diced
  • 1/3 cup coconut milk
  • 1/2 cup water
  • Chopped cilantro to garnish

Instructions

  1. Place the vinegar in a mixing bowl and add in the coriander seeds, cumin seeds, garlic, ginger, green chilies, red chilies, cloves, cinnamon and set aside for 15 to 20 minutes.
  2. Place the mixture in a blender or wet-dry grinder and blend until smooth.
  3. Mix with the salt and the pork and marinate overnight in the refrigerator.
  4. When ready to cook, heat the oil on medium heat and add in the cloves and cinnamon and cook for a few seconds.
  5. Add in the onion and cook for 3 to 4 minutes until the onion softens and wilts and turns translucent.
  6. Add in the pork and the spices and cook the mixture stirring frequently until the spices and the onions mix together into a soft fragrant sauce and the onion separates lightly creating a glossy sheen around the pork.
  7. Add in the coconut milk and use it to scrape any spices clinging to the edges of the pot.
  8. Add in the water and bring to a simmer, cover and cook the pork until tender (about 25 minutes).
  9. Remove the cover and cook down the sauce if needed until thick and sauce.
  10. Garnish with cilantro and serve with steamed rice.
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Filed Under Regional Indian, Slow Cooking, Uncategorized Tagged With Chilies, Curries, Garlic, Goa, Pork Vindaloo, Vindaloo, Vinegar

Slow Cooker Faux Shrimp Tikka Masala

March 7, 2013 Leave a Comment

As I had promissed my friend, there was to be at least one more slow cooker recipe in the offing. Actually, for some reason it has been a fish kind of week. I made fish about three times this week, about once more than our usual twice a week routine. And from where I come from shrimp and fish fall into to the same category, come on they are both water bound and bred. 

An interesting thing about the word faux, is that I somehow like it better than false, it somehow seems a little softer as if in some ways it is less offensive, almost fancier. Here again, I have gradations, what I mean by that is there are occasions when I do not like either word such as in false or faux pearls.  This being said, this faux shrimp tikka masala turned out surprisingly better than expected. Traditionally, a tikka masala which is a close cousin of the butter or makhani sauce uses tandoori style grilled protein which in this case would be the shrimp but here I just add the shrimp and poached it in the sauce and I am proud of myself that I actually used my imersion blender. Now, if you do not have one you can do what I always do, cool, blend, return to the slow cooker and then simmer the shrimp until done. This recipe works especially well with shrimp and paneer.

It is richer than some of the average fare on my blog, but hey, sometimes you have to live a little.

In face, indulgences aside I was pretty excited that I worked out a fairly decent one dish variation of this dish. Despite all its critics and faux ancestry, the tikka masala is still quite a favorite on my table. This poached shrimp version does a very interesting job of softening the shrimp and is much easier than accomplishing a good version of grilled shrimp which can dry out quite easily.

 Kids and guests seem to like it, and honestly while I use them as an excuse I like it too! I finished most of it for lunch this week and even presentended that I was carrying a healthy lunch from home.

But jokes aside, the sauce keeps well and the flavors improve with the keeping. Not uncommon with curry sauces but always worth a mention.

 

 

 

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Slow Cooker Faux Shrimp Tikka Masala

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: Serves 6 to 8

A simple and rather authentic tasting slow cooker version of shrimp tikka masala.

Ingredients

  • 2 tablespoons oil
  • 1 medium sized red onion, chopped
  • 1 tablespoon fresh ginger paste
  • 2 pods garlic
  • 4 tomatoes, diced
  • 1 tablespoon tandoori masala
  • 1 cup beaten greek yogurt
  • 3/4 cup water
  • 11/2 teaspoons salt
  • 11/2 teaspoons sugar
  • 2 green chilies, minced
  • 1 teaspoon garam masala powder
  • 1/2 cup heavy cream
  • 2 pounds of large shrimp, shelled and de-viened
  • 2 tablepsoons dried fenugreek leaves
  • Cilantro to garnish

Instructions

  1. Place the oil in slow cooker and add in the onions, ginger and garlic and turn the slow cooker onto to a 4 hour cycle on low.
  2. After about half and hour the slow cooker will be sweaty and fragrant (I know this does not should very appetizing but it all works out.
  3. Add in the tomatoes, tandoori masala, greek yogurt, water, salt and sugar, green chilies and stir well.
  4. Let the mixture simmer well for about 3 hours.
  5. At this point, use an imersion blender and add puree the mixture with the cream.
  6. Add in the shrimp and fenugreek and continue cooking for 30 more minutes.
  7. Serve the mixture garnished with cilantro.
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Filed Under Fenugreek, Fish and Seafood, Slow Cooking, Tandoori Masala, Uncategorized Tagged With Curries, Fenugreek, Fish and Seafood, Indian Cooking, Shrimp, Shrimp Tikka Masala, Simple Shrimp Tikka, Slow Cooker, Tandoor

Butter Chicken or Chicken Tikka Masala – Chicken in a Fenugreek Laced Tomato Cream Sauce

September 26, 2012 Leave a Comment

I have a pot luck on Monday, as since Monday is a work day, I have to get the food all ready by tomorrow. I had decided to make the classic butter chicken as one of my choices. It is hard to go wrong with what I think is India’s signature curry. For some of you who know this dish as Chicken Tikka Masala, do not despair, at the risk of appeasing all, I believe my recipe can be called by either name.

I have probably made variations of this recipe for countless number of cooking classes, I was a little startled to realize that I actually do not have this recipe on this site. Seriously!!!  I had to simply correct this error. One of my biggest challenges, is to track and keep up with popular recipes, I tend to blog with the seasons and what inspires me to cook. Simple homestyle dishes rather than the ones that are most requested by people, so I am often at a loss when I am asked to forward or provide a recipe.

I will emphasize that what I am doing is a little blasphemeos, in the butter chicken circles. Butter chicken, is a dish of North Indian origins, it is essentially tandoori chicken or chicken tikka that is later bathed in a rich tomato cream sauce, finished with some butter. This is not hugely different from a Chicken Tikka masala, however the pundits insist that there are differences. The reality is that the chicken tikka is the westernized child of the butter chicken that was created by Indian chefs in England. Where the dichotomy lies is that there are more variations to the Tikka masala formula, than there are to the Butter chicken recipe, and hence it is dubbed as less authentic. On a different note, I always think that authentic really is a difficult concept to nail down, since strictly speaking, when it comes to Indian cooking, small variations in spices will change the nuances of the flavor and depending on the judges perspective render the dish non-authentic.

Talking about a completely different dish, a coconut based bengali shrimp dish, Sandeepa here is rather surprised that this dish can have mustard and still be considered authentic.

Interestinly enough, while my mother would never use mustard in the malai curry, I have myself run into versions where people do add the mustard paste and call it authentic, so the point being with Indian cooking, authentic does become a tricky concept!

Chicken Tikka MasalaWell, call it what you will, this recipe is my go to recipe for days when the sun is just not bright enough, the work day is longer than I like, for company whose tastes I am unsure of, or when I want to present an Indian dish that I know is guaranteed to be a crowd pleaser. Even the health conscious husband seems to forgive that this dish has both butter and cream.

On yet another sell, for this classic, it freezes well, without the cream. So, I often freeze the dish and then re-heat it and add in the finishing touches of the cream and butter and this makes it almost as good as new or freshly made. This is recipe is a two-in-one recipe, if made from the scratch, because it is essentially using grilled boneless chicken tikka and simmering it in the curry sauce.

Now, a recipe for chicken tikka, I do have, so I have linked it right here rather than re-writing it again for you. This can also be made in a larger quantity and then frozen. So, it really does work ok, when simmer in the curry sauce. A note on frozen, I have finally learnt that my frozen may not really be my style, but it certainly beats something commercial and so when life give you a little extra, rather than boring the family with it for a week, it is ok to freeze it for that late evening at work day. I promise you, the husband will be surprised that you pulled out dinner from nowhere without his help.

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Butter Chicken or Chicken Tikka Masala – Chicken in a Fenugreek Laced Tomato Cream Sauce

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Size: 6

A delicate flavorful and creamy creation of possibly one of the best known Indian curries in the Indian international lexicon.

Ingredients

  • 3 tablespoons oil
  • 1 medium onion, cut into a small dice
  • 1 tablespoon fresh ginger garlic paste
  • 11/2 cups diced tomatoes
  • 3 green chilies finely chopped
  • 1 teaspoon cumin-coriander powder
  • 1/3 cup low-fat sour cream
  • 1 teaspoon sugar
  • Salt to taste
  • 1/2 cup water
  • 1 teaspoon garam masala powder
  • 1 recipe prepared chicken tikka
  • 2 teaspoons dried fenugreek leaves
  • 1/2 cup cream
  • 11/2 tablespoons butter
  • 2 tablespoons finely chopped cilantro

Instructions

  1. Heat the oil on medium heat and add in the onions and cook for about 4 minutes, stirring frequently until the onions soften and begin to turn a soft share of golden.
  2. Add in the ginger garlic paste and stir well and cook for another two minutes.
  3. Stir in the chopped tomatoes and the green chillies and cook for at least 7 to 10 minutes, until the tomatoes are soft and pulpy.
  4. Stir in the cumin-coriander powder and the sour cream and mix well.
  5. Add in the sugar and salt and the water and bring the mixture to a simmer for 3 minutes.
  6. Cool slightly and blend into a smooth puree.
  7. Return the mixture to the cooking pot, add in the garam masala powder and the chopped chicken tikka and stir in the dried fenugreek leaves.
  8. Simmer for about five minutes.
  9. Stir in the cream and cook through, melt the butter and serve with warm rice or bread.
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Filed Under Fenugreek, Local and Backyard Cooking, Regional Indian, Slow Cooking, Uncategorized Tagged With Butter, Butter Chicken, Chicken, Chicken Tikka Masala, Cream, Curries, Fenugreek, Punjabi, tandoori masala

The Restless Chicken Koftas

April 17, 2012 Leave a Comment

It is often harder to relate to  someone’s sorrow, than their happiness. At least, this is often the case with me.

I am unsure of what to say, how to break the awkwardness and reach out, truly reach out to the person. I often feel that sorrow draws a heavy curtain around a person, and I am unsure how to pull it away and reach out to the person. I mentally visually this curtain and let it confuse me, I am left disturbed and restless.

I recently heard news of a death, of S’s father. S is a long term acquaintance.  We share a music teacher and often take classes together. We have done this for over 18 years, in a sense, S and I have grown up together. S is of course 7 years younger than me. I have shared this hour of space with her for a almost two decades, but, our conversations have never extended beyond the greetings of life, the comment on the new phone, examining the new highlights on each others hair. In short, we have stuck to the simple, observable facets of life.

Last Saturday, my music teacher left a message saying that she was cancelling the class because S’s father had passed away. I felt an immediate sense of anxiety and sadness. I lost my father less than a year ago, and can relate to the pain. Yet, I had never called her or spoken to her outside the class, I was not sure whether I could intrude and pull aside the curtain of sadness. The conflict of not knowing what to do filled me with an unusual sense of restlessness. I walked around, typed a few words on the computer aimlessly and finally realized that it was time to cook dinner. A welcome pause! I immersed myself in the ritual of cooking, preparing a simple and flavorful chicken meatball dish or koftas.

I chopped and stirred, but could not completely remove the twinge of uneasiness from the far corner of my mind. The onions turned softly brown and fragrant, but I needed to overcome the confusion, finally I called my teacher. I needed S’s number, I also ended up chatting with my teacher to some to let the general sense of anxiety ease out. I mentioned to her that I felt it was intrusive to interfere with the solitude of the person grieving, hoping that my teacher would agree and let me off the hook. But, she did not comment, as always, she never interfered or voiced strong opinions.

 Finally, I look at the food the curry was complete with smooth and saucy perfection. It was fragrant with the light and freshly ground spices. Before, serving dinner I went to the phone and called S. I was not sure what to say, so I simply asked her if she had some time off from work. She answered that she did and went on to tell me about how she was working through the rituals and helping her mother. I suddenly could relate. I mentioned to her that it was funny how archaic the rituals seemed out of context but they did help cope with the immediacy of the grief. We spoke comfortably for 10 minutes and then she thanked me for letting her talk without asking questions. She told me that she was tired to being asked how she felt for the umpteenth time, and with me she appreciated the opportunity of receiving simple silent support. I was about to tell her that I did not really know what to ask her but then decided to let the moment stand on its own. I had been able to do the right thing, I had reached out and I felt comforted and calm in the process. It was probably about empathy rather than sympathy that made the connection. I am finally at peace.

I complete our meal by cooking some steamed fragrant Basmati rice and Anshul and I eat our dinner in quiet companionship.

Murgh Koftas – Meatballs in a Lightly Seasoned Tomato Gravy

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Serves 4 to 6

Ingredients

1 pound of ground chicken

2 teaspoons freshly ground ginger

1 teaspoon freshly ground garlic

2 green chilies minced

1/2 teaspoon salt

1/2 teaspoon sugar

1 tablespoon oil

For the curry

2 tablespoons oil

1 red onion, finely chopped

1 tablespoon grated ginger

1 teaspoon powdered coriander

1 teaspoon powdered cumin

3 tomatoes, finely diced

2 pods cardamom

2-3 cloves

1 small piece cinnamon, broken

1 teaspoon salt

4 tablespoons chopped cilantro

Method of Preparation

1. Pre-heat the oven to 300 degrees.

2. Mix all the ingredients for the meatballs together and shape into small walnut sized balls.

3. Place them on a baking sheet and cook for 10 minutes.

4. In the meantime, heat the oil on medium heat for a minute.

5. Add in the onion and ginger and cook for 2 to 3 minutes stirring frequently.

6. Add in the cumin, coriander and cook for 2 minutes.

7. Add in the tomatoes, cardamom and cloves and cook on medium low heat, stirring the tomatoes occasionally to break them down to a smooth consistency for about 7 minutes.

8. Add in the chicken koftas and cook for 5 minutes.

9. Stir in the cilantro and serve.

 

 

 

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Murgh Koftas – Meatballs in a lightly Seasoned Tomato Gravy
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Ingredients
  • 1 pound of ground chicken
  • 2 teaspoons freshly ground ginger
  • 1 teaspoon freshly ground garlic
  • 2 green chilies minced
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon oil
  • For the curry
  • 2 tablespoons oil
  • 1 red onion, finely chopped
  • 1 tablespoon grated ginger
  • 1 teaspoon powdered coriander
  • 1 teaspoon powdered cumin
  • 3 tomatoes, finely diced
  • 2 pods cardamom
  • 2-3 cloves
  • 1 small piece cinnamon, broken
  • 1 teaspoon salt
  • 4 tablespoons chopped cilantro

Instructions
  1. Pre-heat the oven to 300 degrees.
  2. Mix all the ingredients for the meatballs together and shape into small walnut sized balls.
  3. Place them on a baking sheet and cook for 10 minutes.
  4. In the meantime, heat the oil on medium heat for a minute.
  5. Add in the onion and ginger and cook for 2 to 3 minutes stirring frequently.
  6. Add in the cumin, coriander and cook for 2 minutes.
  7. Add in the tomatoes, cardamom and cloves and cook on medium low heat, stirring the tomatoes occasionally to break them down to a smooth consistency for about 7 minutes.
  8. Add in the chicken koftas and cook for 5 minutes.
  9. Stir in the cilantro and serve.

Filed Under Uncategorized, Weeknight Cooking Tagged With Chicken, Curries, Ginger, Kofta, Meatballs, North India, Tomato

Light and Lively Cauliflower with Ginger and Curry Leaves

December 4, 2011 Leave a Comment

    

 I love cauliflower! It is one of my favorite vegetables to fix on a weeknight. We probably eat cauliflower at least once a week. Its simple mild flavors make it work with almost anything that I can think of. It is an odd one, since it tends to grow in late summer but being a winter vegetable in India, I often crave cauliflower in winter.

The magic of spices however is that there are surprises when you least expect them. This favorful curry got tossed together in about 20 minutes and would have been just another cauliflower dish. However, the ginger and the fresh cayene felt differently. They got the curry leaves to join the party and a new star was born.

The cauliflower is rich in most minerals and despite its comforting flavors it is surprisingly low in carbs. It makes for the perfect snacking vegetable with your favorite dish!

I recently recreated this dish when my mother in law was visiting. The dish happens to be inherrently vegan, but it also happens to be made without onions. 

While, I strive to eat reasonably healthy food, I do not have a lot of culinary restrictions and will confess, to indulge in red meat such as goat and lamb when the opportunity presents. However, it is in cooking for people with dietary restrictions that I truly find my calling.

It is a challenge and nothing stimulates my culinary creativity than some restrictive caveat added to the mix.  

This quick dish is my entry for this week’s WHB, an event that was originally Kalyn and now is coordinated by Haalo. It is my turn to host it this week, so stay tuned for the wrap-up.

 

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Light and Lively Cauliflower with Ginger and Curry Leaves

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4 to 6

A simple creation of gingery cauliflower with mustard seeds and cauliflower in a thick tomato gravy.

Ingredients

  • 4 to 6 tablespoons oil
  • 1 teaspoon mustard seeds
  • 6 to 10 curry leaves
  • 1 small red onion, cut into a dice
  • 1 medium sized cauliflower, cut into florettes (about 2 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 tomatoes
  • 2 green chilies
  • 1 inch piece of peeled ginger
  • 1 tablespoon chopped cilantro

Instructions

  1. Heat the oil on medium heat in a wok. Add in the mustard seeds and wait for them to begin popping.
  2. Add in the curry leaves and the onion and cook for 1 minute.
  3. Add in the cauliflower and the salt and turmeric and mix well.
  4. Cover the cauliflower and begining cooking on low.
  5. While this is cooking, place the tomatoes, ginger and the chilies in the blender and grind to a smooth sauce.
  6. Remove the cover from the cauliflower (this should have cooked for about 5 minutes). Increase the heat and cook for about 3 minutes, until the cauliflower is lightly golden and fairly soft.
  7. Pour in the tomato sauce and reduce the heat. Cover and simmer the mixture for about 10 minutes, until the cauliflower is soft and the sauce is absorbed.
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Filed Under Local and Backyard Cooking, Regional Indian Tagged With Cauliflower, Curries, Curry Leaves, Ginger, Mustard Seeds, Summer, Vegan, Vegetarian, Vegetarian Main Dishes

Turkey in a Tomato and Sour Cream Sauce

November 27, 2011 1 Comment

 With the holiday weekend drawing to a close, I have been reflecting and generally feeling peaceful. It has been a weekend of good food, good company and lots of good cups of tea. Cups of tea savored on a pile of kitchen throw rugs.

My daughter has been asked to write about traditions these weekend for her assignment. We do not have a very traditional household and being first generation transplants, a lot of the more traditional part of my family has been left over back in India. I think most people will agree that a large part of the Thangiving tradition is the post thanksgiving creativity with leftovers, turkey and beyond.

One of my thanksgiving traditions is about having company on Saturday, I like to use the day to catch up with people I somehow could not fit in mostly due to scheduling constraints on Thursday and usually make something that has become one of my unlikely signature dishes. It is unlikely, because unlike most signature dishes I do not make it all the time but this time of the year, I make it once or twice and it is usually a much loved dish. Even the turkey averse husband likes it.

If you are looking for an impressive way to use up those leftovers give this recipe a try. It also works well with leftover chicken and certainly adapts well to fresh shrimp.

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Filed Under Fenugreek, Slow Cooking Tagged With Black Cardamom, Cream, Curries, Fenugreek, Indian Wine, Leftover Turkey, Main Dishes, Main Dishes Non Vegetarian, North India, Punjab, Thanksgiving, tomatoes, Turkey, Winter

Peanut and Cilantro Chicken Curry

July 20, 2011 6 Comments

 I often like to call this chicken, Rajesh Parulekar chicken, named after a fellow graduate student I had encountered well over a decade and a half ago. The interesting thing is that the first time he made this chicken, he had very gently cooked it under pressure for 2-3 minutes as he insisted his mother always did, and the result was overcooked chicken. I loved the favors and saved the recipe. I found the flavors exceedingly delicate and powerful all at once. The peanuts add a depth and richness combined with a natural earthiness. I also made this recently with free range organic chicken from the farmers market and I realized at once what Rajesh’s mother had meant. This chicken has enough oomph to gently soften under the 2-3 minutes of pressure cooking and of course if you do not want to use a pressure cooker that is fine too just add 15 extra minutes of simmering.

Peanut Cilantro Chicken

Prep Time: 20 minutes

Cook Time: 35 minutes with a pressure cooker

Serves 4

Ingredients

1/2 cup raw peanuts

3 to 4 green chilies

1/2 cup fresh cilantro

2 teaspoon salt

3/4 cup buttermilk

4 tablespoons oil

1 red onion, thinly sliced

1 teaspoon ginger paste

4 pods pressed garlic

4 green cardamoms

1 teaspoon fresh cumin powder

1 teaspoon fresh coriander powder

2 tomatoes, diced

2 pounds free range organic chicken on the bone (skin removed)

Method of Preparation

1. Place the peanuts, cilantro, half the salt and green chilies and buttermilk in a blender and grind to a thick and smooth puree. This needs a few pulses to get started.

2. Heat the oil and add the onion, ginger and garlic and the green cardamoms and cook on medium low heat for about 6-7 minutes.

3. Add in the cumin and coriander powders and cook for 2 minutes.

4. Add in the tomatoes and the chicken and the salt and cook for another 6-7 minutes, stirring frequently until the chicken begins to brown.

5. Add in the cilantro peanut paste and bring to a simmer. Cook under pressure for 3-4 minutes, remove the pressure and simmer for another 5-7 minutes.

6. Turn off the heat and l

Filed Under Local and Backyard Cooking, Regional Indian, Slow Cooking, Uncategorized Tagged With Chicken, cilantro, Curries, Free Range, Organic, peanuts, Pleasantville Farmers Market, Western India

Alu Gobi – Curried Potatoes and Cauliflower with Green Peas

May 18, 2011 Leave a Comment

Comforting and classic this is recipe is something that has many fans, it is perfect for family nights.

It is also good for company. The soft absorbent potatoes feature wonderfully as a soft backdrop against the mild just slightly crunchy mellow taste of the cauliflower. This is a well tested duo in Indian cooking that has met the test of both taste and appearance.

This friday I made a batch of these with a little more variation than my usual variation of this dish that skips the tomatoes and onions. This is closer to a more classic version. We have some leftover that will work well for tonights dinner with I plan on eating with luchis (Indian puffed breads). This particular version is closer to the North Indian variation and has a nice thick soft sauce formed from the tomatoes and the spices well seasoned by the flavorful cilantro that I had picked up from the farmer’s market this weekend. We were also suprised at the depth of flavors that the simple potatoes afforded.

Alu Gobi – Curried Potatoes and Cauliflower with Green Peas

Prep Time: 25 minutes

Cook Time: 35-40 minutes

Serves 6

Ingredients

1/4 cup of oil

1 teaspoon cumin seeds

1 medium red onion, cut into a dice

2 teaspoons minced ginger

3 yukon gold potatoes, peeled and cut into eights

1 teaspoon turmeric

1 teaspoon cumin powder

1/2 teaspoon coriander powder

1 teaspoon red chili powder

1.5 teaspoons salt

1 head of cauliflower, cut into small pieces

3 tomatoes, cut into a dice (or 1 cup canned organic diced tomatoes)

1/2 cup green peas

2 tablespoons finely chopped cilantro

Method of Preparation

1. In a heavy bottomed pot, heat the oil on medium heat for about 1 minute and add the cumin seeds and wait till they sizzle.

2. In about 20 seconds, add in the onions and the ginger and saute lightly for about 4 minutes, until the onions are soft and begining to turn pale golden.

3. Add the potatoes, turmeric, cumin, coriander, red chili powder and the salt and mix well, and cook for 1-2 minutes until the spices begin to smell fragrant.

4. Turn the heat to low and cover and cook for about 6-7 minutes until the potatoes are about half way done.

5. Add in the cauliflower and  tomatoes and mix well. Increase the heat to medium and bring the mixture to a steady simmer.

6. Cover and cook the curry undisturbed for about 15 minutes. Remove the cover and stir well.

7. Add in the green peas, reduce the heat to low and cook for another 3 to 4 minutes until the vegetables are nice and soft and coated with a nice thick sauce.

8. Turn off the heat and mix well.

9. Garnish with cilantro and serve.


Cauliflower

 

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Alu Gobi – Curried Potatoes and Cauliflower with Green Peas
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A curried preparation of potatoes, cauliflowers and green peas
Ingredients
  • ¼ cup of oil
  • 1 teaspoon cumin seeds
  • 1 medium red onion, cut into a dice
  • 2 teaspoons minced ginger
  • 3 Yukon gold potatoes, peeled and cut into eights
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1.5 teaspoons salt
  • 1 head of cauliflower, cut into small pieces
  • 3 tomatoes, cut into a dice (or 1 cup canned organic diced tomatoes)
  • ½ cup green peas
  • 2 tablespoons finely chopped cilantro

Instructions
  1. In a heavy bottomed pot, heat the oil on medium heat for about 1 minute and add the cumin seeds and wait till they sizzle.
  2. In about 20 seconds, add in the onions and the ginger and sauté lightly for about 4 minutes, until the onions are soft and beginning to turn pale golden.
  3. Add the potatoes, turmeric, cumin, coriander, red chili powder and the salt and mix well, and cook for 1-2 minutes until the spices begin to small fragrant.
  4. Turn the heat to low and cover and cook for about 6-7 minutes until the potatoes are about half way done.
  5. Add in the cauliflower, tomatoes and the yogurt and mix well. Increase the heat to medium and bring the mixture to a steady simmer.
  6. Cover and cook the curry undisturbed for about 15 minutes. Remove the cover and stir well.
  7. Add in the green peas, reduce the heat to low and cook for another 5 minutes until the vegetables are nice and soft and coated with a nice thick sauce.
  8. Turn off the heat and mix well.
  9. Garnish with cilantro and serve.

Filed Under Regional Indian, Uncategorized Tagged With Cauliflower, Curries, Fall, Green Peas, Indian, Main Dish, Potatoes, Vegan, Vegetarian

Slow Cooker Fish Curry

December 4, 2010 1 Comment
A curry has actually earned a bad reputation as being boring, but in all fairness a curry is about as boring as a sandwich or a soup, let us face it, these days we have the simple tuna fish on toast variations, or a classic and comforting BLT, to a down right impressive and stunning goat cheese panini. The curry for me too is much like a bowl of soup that ranges from light and comforting to rich and decadent. To truly bring out your curries flavors needs care and time rather than butter and cream.This recipe is one of those that seem and taste like I nursed it with loads of precision, mostly due to the slow and well formed texture of the gravy balanced by the moist just done taste of the fish, this is why I love my slow cooker. Since the fish is added towards the end, if desired you can increase the sauce and remove some of it for other purposes. I sometimes do this to make another dish at a later point of time with some modifications and variations but one can make the slow cooker do some double duty in this manner.Slow
Cooker Fish Curry
Prep/Cook Time: 4 hours (mostly unattended)
Serves 4-6
 
Ingredients
 
2-3 tablespoons oil
1 large red onion
1 inch- piece of peeled ginger
3 pods garlic
4-5 cardamoms
2-3 cloves
5 tomatoes, cut into a dice
1 teaspoon salt
1 teaspoon honey
1 tablespoon ghee
1 teaspoon mustard seeds
1 red chili crushed
1 teaspoon powdered coriander
1 pound of fish (I have used wild salmon), cut into pieces
1 teaspoon turmeric
1-2 tablespoons cilantro
Freshly ground black pepper
 
Method of Preparation
 
1. Place the onion, ginger and garlic in a food processor and grind to a paste.
2. Place the oil and the onion mixture in a slow cooker with the cardamoms and cloves and place on a 4 hours setting.
3. Remove the cover of the cooker after about 45 minutes, the onions should be sweaty and aromatic and beginning to turn golden, add in the tomatoes, salt and mix well.
4. Cook the mixture for about 2 hours undisturbed, by this time the sauce should be on a nice slow simmer.
5. Stir in the honey and the coriander seeds.
6. Heat the ghee and add the mustard seeds and wait for them to pop and add in the crushed pepper and mix well.
7. Mix into the tomato mixture.
8. Rub the fish with the turmeric and lower into the tomato sauce and poach lightly for about 20 minutes.
9. Check the seasonings.
10. Garnish generously with the cilantro and fresh black pepper and serve.
 

 

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Slow Cooker Fish Curry
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A recipe for a slow cooked curry that gets done to comforting perfection in the slow cooker. This a great way to use up the late summer prolific tomatoes. I have done this with paneer as well, with some moderations.
Ingredients
  • 2-3 tablespoons oil
  • 1 large red onion
  • 1 inch- piece of peeled ginger
  • 3 pods garlic
  • 4-5 cardamoms
  • 2-3 cloves
  • 5 tomatoes, cut into a dice
  • 1 teaspoon salt
  • 1 teaspoon honey
  • 1 tablespoon ghee
  • 1 teaspoon mustard seeds
  • 1 red chili crushed
  • 1 teaspoon powdered coriander
  • 1 pound of fish (I have used wild salmon), cut into pieces
  • 1 teaspoon turmeric
  • 1-2 tablespoons cilantro
  • Freshly ground black pepper

Instructions
  1. Place the onion, ginger and garlic in a food processor and grind to a paste.
  2. Place the oil and the onion mixture in a slow cooker with the cardamoms and cloves and place on a 4 hours setting.
  3. Remove the cover of the cooker after about 45 minutes, the onions should be sweaty and aromatic and beginning to turn golden, add in the tomatoes, salt and mix well.
  4. Cook the mixture for about 2 hours undisturbed, by this time the sauce should be on a nice slow simmer.
  5. Stir in the honey and the coriander seeds.
  6. Heat the ghee and add the mustard seeds and wait for them to pop and add in the crushed pepper and mix well.
  7. Mix into the tomato mixture.
  8. Rub the fish with the turmeric and lower into the tomato sauce and poach lightly for about 20 minutes.
  9. Check the seasonings.
  10. Garnish generously with the cilantro and fresh black pepper and serve.

Filed Under Fish and Seafood, Local and Backyard Cooking, Slow Cooking Tagged With Curries, Fish, Main Dishes Non Vegetarian, Slow Cooking, Summer, tomatoes
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