Spice Stuffed Baked Baby Eggplants – Masala Dum Baigan

April 4, 2013 Leave a Comment

Stuffed Pickle Spiced EggplantsThis recipe is called Bhabi’s baigan (older SIL’s eggplants) by my family.

It was an accidental attempt to remake something that I had tasted when visiting my husband’s family in Northern India. I have gotten a better handle of their flavors these days, however interestingly enough this supposed recapture became quite a hit. It cooks for just a little on the stove and then gets finished off in the oven, gently simmering and softening in its own sauces.

In fact, this has gotten a nod from a lot of purists if I do not tell them of my unconventional ways.

My husband is the oldest in his family, so I have been the undisputed Bhabi or elder sister-in-law to almost every family member his generation and now I even have an eggplant recipe to show for it.

It has been a week where I have been trying to stay on top of things. That is the only way I cope with multiple priorities, to my credit, I do it better than some, but I still get exhausted. Today, my bright note of the day was a mention for the book. It often is like the kids doing something interesting, like getting an essay right, it brightens my day.

So now back to the eggplant, I realize we call these eggplants baby eggplants, the only problem being I thing they really are mini eggplants, because they do not grow any bigger and tend to get small and seedy if left alone too long. So, I snag some anytime I see the really tender varieties in the India grocery store. They can be made with Japanese eggplants as well, you will just have less of a “cute” factor! Well, to be honest, the taste might be a tad different since you will be changing the spice to eggplant surface area, ratio.

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Spice Stuffed Baked Baby Eggplants – Masala Dum Baigan

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 servings

Serving Size: 1 to 2 eggplants

My variation of spice stuffed eggplants inspired by the flavors of northern India.

Ingredients

  • 2 pounds baby tender eggplants (about 15 to 20)
    • For the Spice Filling
  • 2 teaspoons panch phoron (Bengali Five Spice) powdered
  • 2 tablespoons Greek yogurt
  • 1 teaspoon amchur (dried mango powder)
  • 3/4 teaspoon red chili powder
  • 1 teaspoon salt
    • For the coating base
  • 3 tablespoons oil
  • 1 medium red onion, cut into a dice
  • 1 tablespoon ginger paste
  • 2 tomatoes, cut into a fine dice
  • Salt to taste
  • Cilantro for garnishing

Instructions

  1. 1. Cut the eggplants halfway, almost all the to the top but do not separate from the top. Repeat the same on the other side, so in other words, cut into quarters.
  2. 2. Make a paste with the panch phoron powder, yogurt, amchur, red chili powder and salt.
  3. 3. Gently smear generously into the eggplants. Note, depending on the size of eggplants you might need more spice mixture, in which case increase in the same proportion mentioned.
  4. 4. Set this aside for about 30 minutes.
  5. 5. Heat the oil on medium heat for about a minute and add in the onion and cook for about 3 to 4 minutes, until the onions are fairly soft.
  6. 6. Add in the ginger and the tomatoes and cook until the tomatoes are nice and soft.
  7. 7. Pre heat the oven to 350 degrees and line the eggplants in a single layer in a casserole.
  8. 8. Top the eggplants with the freshly prepared sauce and bake uncovered for 45 minutes. The eggplants should be nice and soft with a thick coating sauce that has meshed and married the stuffing spices.
  9. 9. Serve the eggplants with chapatis.
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Filed Under Cilantro, Masala - Listing by Spices, Panchphoron, Regional Indian, Uncategorized Tagged With baby eggplants, baked dishes, Eggplants, North India, Slow Cooking, Summer, tomatoes, Vegetarian

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

Rainbow Bright Green Lentil Chili

February 6, 2012 Leave a Comment

 The first chili I ever tasted was not really spectacular. I was on a cold day, the person who I was visiting hyped the concept and I was not very taken by the meaty creation which seemed to lack the fresh earthy taste of beans and lentils. What I do remeber was that the dish did impart a comforting warmth on a cold day.

Since then, I have tasted many interesting varieties, both meaty and meatless varieties. This green lentil chili which really was something that I cobbled together, for the week was a pleasant surprise. It was a part of my make ahead meals for the week and I was pleasantly surprised by how much I enjoyed it.

Well, today has been about surprises, the biggest one being that I actually watched the game, well, sort off. I had the TV on, while I cleared up after class. I had promised my daughter that I would continue watching so that I could fill her in on the hightlights. My eight year old mostly hangs out with the boys and so she needs to keep up with the Jones. She unfortunately does not fare well without enough sleep, so bedtimes especially on school nights, need to be enforced.

Anyhow, being a good new yorker, I guess it was worth some of the time spent since the home team won. I have to tell you, I was thrilled with the way my class recipes worked out, so that is what you shall see posted, later this week. With all the chaos, I shall be not be featuring my weekly spice today, but shall definitely have it up by mid-week. This recipe has vegan roots and tastes great with toppings of onions, cilantro and lime. This is how my husband likes it. I love to add in sour cream and cheese to join in the fun.

 

 

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Rainbow Bright Green Lentil Chili

Ingredients

  • 3/4 cups whole green lentils (sold as moong beans/dal)
  • 1/2 cup dried kidney beans
  • 1/3 cup olive oil
  • 2 red onions, diced
  • 1 tablespoon fresh thyme
  • 2 teaspoons fresh oregano
  • 1 tablespoon ground cumin
  • 4 pods of garlic, pressed
  • 4 green chilies, minced
  • 4 tomatoes, diced (can use a small can)
  • 6 cups vegetable stock
  • salt to taste
  • 2 red bell peppers, diced
  • 1 yellow pepper, diced
  • 1 cup frozen organic corn
    • To Garnish
  • Chopped Onions
  • Chopped Cilantro
  • Chopped Radishes

Instructions

  1. Soak the green lentils and the red kidney beans overnight in separate containers.
  2. Heat 1/4 cup of oil on medium heat and sauté the onions for 5 to 7 minutes, until the onions turn soft and begin to turn pale golden at the edges.
  3. Add in the thyme, oregano, cumin and the garlic and sauté lightly for another 2 to 3 minutes.
  4. Add in the green chilies and the tomatoes and cook until the tomatoes soften and turn pulpy, if you are using a can of tomatoes, cook until the tomatoes begin to simmer.
  5. Add in the lentils and the kidney beans and the stock and bring the mixture to a simmer.
  6. Stir in the salt and cover and cook the mixture on low heat for about 1 and 1/2 hours, it should be cooked until the beans and the lentils are soft but not mushy or the chili will not look attractive.
  7. While this is cooking heat the remaining oil and sauté the chopped bell peppers for 5 minutes.
  8. Add the bell peppers and the frozen corn into the lentil pot and simmer for 10 minutes.
  9. Serve the chilies garnished with cilantro and the remaining garnishes on the side.
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Rainbow Bright Green Lentil Chili
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

A colorful and satisfying vegetarian chili
Ingredients
  • ¾ cups whole green lentils (sold as moong beans/dal)
  • ½ cup dried kidney beans
  • ⅓ cup olive oil
  • 2 red onions, diced
  • 1 tablespoon fresh thyme
  • 2 teaspoons fresh oregano
  • 1 tablespoon ground cumin
  • 4 pods of garlic, pressed
  • 4 green chilies, minced
  • 4 tomatoes, diced (can use a small can)
  • 6 cups vegetable stock
  • salt to taste
  • 2 red bell peppers, diced
  • 1 yellow pepper, diced
  • 1 cup frozen organic corn
  • To Garnish (vary to taste)
  • Chopped Onions
  • Chopped Cilantro
  • Chopped Radishes

Instructions
  1. Soak the green lentils and the red kidney beans overnight in separate containers.
  2. Heat ¼ cup of oil on medium heat and saute the onions for 5 to 7 minutes, until the onions turn soft and begin to turn pale golden at the edges.
  3. Add in the thyme, oregano, cumin and the garlic and saute lightly for another 2 to 3 minutes.
  4. Add in the green chilies and the tomatoes and cook until the tomatoes soften and turn pulpy, if you are using a can of tomatoes, cook until the tomatoes begin to simmer.
  5. Add in the lentils and the kidney beans and the stock and bring the mixture to a simmer.
  6. Stir in the salt and cover and cook the mixture on low heat for about 1 and ½ hours, it should be cooked until the beans and the lentils are soft but not mushy or the chili will not look attractive.
  7. While this is cooking heat the remaining oil and saute the chopped bell peppers for 5 minutes.
  8. Add the bell peppers and the frozen corn into the lentil pot and simmer for 10 minutes.
  9. Serve the chilli garnished with cilantro and the remaining garnishes on the side

Filed Under Grains and Lentils, Slow Cooking, Uncategorized Tagged With Bell Peppers, Chilli, Gluten Free, Green Lentils, Kidney Beans, One Dish Meals, Oregano, Slow Cooking, Thyme, Vegan, Vegetarian Main Dishes, Winter

A homey winter lentil stew

December 16, 2011 Leave a Comment

It has been a challenging weekend! Much as I complain about the activities I sometimes thing that they keep the household grounded. Go figure! The kids have been sick, once too often this year, a plethora of stomach viruses that have taken the spunk out the kitchen. The kids have needed a lot of running around and doctor’s visits. Deepta has needed to be dropped to school over the past month, resulting in Anshul getting in late to work. In general, it is a household that has not been functioning in its usual even keel manner. So, I am glad it Monday..

The week forces us back to a rountine.The routine hopefully will offer a modicum of normalcy to life as I know it. When I am stressed out, I tend to clean and organize. Bereft of anything else, I have started picking on this poor blog. Of course, all things considered this could be cleaned up. I do not have an uncontrollable number of posts and the earlier posts were extremely unwieldy and frankly it is mostly about the pictures. I continue to learn and grow in this area. One of my goals for the upcoming year is to re-work some of the old posts, the tested and tried staples.

This weekend the honor belonged to my homey lentil stew. This is a soft comforting medley of lentils and vegetables, seasoned with fenugreek and cumin. It is great over rice but also wonderful with some toasted crusty bread. One of the best things about this homey stew is that is works well for the children as well.

 

Homey Winter Lentil Stew

 

Prep Time: 20 minutes

Cook Time: 45 minutes (mostly unattended)

Serves 6-8

 

Ingredients

 

¾ cup of moong (yellow split) lentils

3 cups of water

1 teaspoon salt

½ teaspoon turmeric

1 teaspoon red chili powder

1 teaspoon ginger paste

2 tomatoes, chopped

½ cup chopped cauliflower

½ cup chopped carrots

½ cup chopped rutabaga or turnips

1 tablespoon dried fenugreek leaves (kasuri methi)

3 tablespoons oil

2 pods pressed garlic

1 teaspoon cumin seeds

1 lime

2 tablespoons chopped cilantro

 

Method of Preparation

 

  1. Place the lentils, water, salt and turmeric and red chili powder in a large cooking pot.
  2. Add in the ginger paste, tomatoes and bring the lentils to a simmer and cook for 1 hour (note, this can be done in a slow cooker for 2 hours)
  3. At this point the lentils should be very soft. Stir the mixture well.
  4. Add in the cauliflower, carrots, rutabaga and the dried fenugreek leaves and simmer the mixture for 30 minutes.
  5. Mix well.
  6. Heat the oil for about 1 minute on medium heat, add in the pressed garlic and cumin seeds and cook for about 30 seconds until the cumin sizzles and the garlic turns a pale golden shade.
  7. Pour this seasoned oil over the lentils and mix well.
  8. Turn off the heat.
  9. Cut the lime and squeeze in the juice.
  10. Mix in the cilantro and enjoy this as a light satisfying meal.

 

 

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A homey winter lentil stew
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

A lively one dish stew with earthy lentils, herbs, spices and vegetables.
Ingredients
  • cup of moong (yellow split) lentils
  • 3 cups of water
  • 1 teaspoon salt
  • teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon ginger paste
  • 2 tomatoes, chopped
  • cup chopped cauliflower
  • cup chopped carrots
  • cup chopped rutabaga or turnips
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • 3 tablespoons oil
  • 2 pods pressed garlic
  • 1 teaspoon cumin seeds
  • 1 lime
  • 2 tablespoons chopped cilantro

Instructions
  1. Method of Preparation
  2. Place the lentils, water, salt and turmeric and red chili powder in a large cooking pot.
  3. Add in the ginger paste, tomatoes and bring the lentils to a simmer and cook for 1 hour (note, this can be done in a slow cooker for 2 hours)
  4. At this point the lentils should be very soft. Stir the mixture well.
  5. Add in the cauliflower, carrots, rutabaga and the dried fenugreek leaves and simmer the mixture for 30 minutes.
  6. Mix well.
  7. Heat the oil for about 1 minute on medium heat, add in the pressed garlic and cumin seeds and cook for about 30 seconds until the cumin sizzles and the garlic turns a pale golden shade.
  8. Pour this seasoned oil over the lentils and mix well.
  9. Turn off the heat.
  10. Cut the lime and squeeze in the juice.
  11. Mix in the cilantro and enjoy this as a light satisfying meal.

Filed Under Fenugreek, Grains and Lentils, Slow Cooking Tagged With carrots, Cauliflower, cilantro, Fenugreek, Garlic, Lentils, One Dish Meals, Slow Cooking, Vegan, Vegetarian, Winter

Palak Paneer Enchiladas

August 19, 2011 15 Comments

 Rain and gardening make strange bedfellows. I constantly hear the gardener fussing about either too little or too much rain. This past bout with rain was no different, the pepper was really a red pepper pulled before its prime and loads of spinach and tomatoes. I decided to take the plunge and make something different.  My adapted version of an enchilada.

The peacefulness of everyday life is something I do not take for granted, but I appreciate it more when the tranquil is broken. As I sit in the quiet Kolkata morning, watching people complete the minsterings to my ailing father I long and appreciate the peace and rejuvinating freshness of my garden, the routing and most of all my beautiful children.

The recipe is long, by my cooking standards, but worth the effort. It is the second variation of fresh tomato sauce that I have made this summer. I shall post the baseline recipe when I get a chance. I have broken the recipe as I did it in basic steps and will assure you that it is worth the effort, even if I do say so myself.  I had generally delighted houseguests and I am always pleased when something turns out the way I would like and is a satisfying balance of nutrition and indulgence which this creamy lycopene and mineral dish does not fail to deliver. All the ingredients in this recipe, with the exception of the red onions which I procured from the farmers market and the cheese which actually is about as generic as it gets were literally straight from the backyard, harvest less than a half hour before I began cooking.

Palak Paneer Enchiladas

Prep Time: 45 minutes

Cook Time: 1 hour and 20 minutes (largely unattended)

Serves 4

Ingredients

For the Red Pepper Tomato Enchilada Sauce

1 large bell pepper, diced

4 large tomatoes, cut into a dice

6 tablespoons olive oil

2 cloves garlic pressed

1 teaspoon sugar

3/4 teaspoon salt

2 green chilies, thinly sliced

For the Spinach and Indian Cheese Filling

1 tablespoon butter

2 tablespoon olive oil

1 teaspoon cumin seeds

2 pods of  pressed garlic

3 cups of finely chopped fresh spinach (I used new zealand spinach though the food processor)

3/4 cup store bought grated paneer

1/3 cup lowfat ricotta cheese

1 teaspoon salt

Several Grinds of freshly ground black pepper

For the enchilada

8 whole wheat small tortillas

1/2 cup store bought mexican blend cheese

2 tablespoons chopped cilantro

Sour cream and salsa to serve

Method of Preparation

1.  Spread the tomatoes and peppers on a flat baking dish and scatter with olive oil, garlic, sugar, salt and the green chiles.

2. Place in a 375 degrees oven (does not need to be pre-heated) and bake for 40 minutes.

3. In the meantime place a cooking pan on medium heat and heat the oil and add in the garlic and cook about a minutes.

4. Add in the spinach and the salt and the paneer and ricotta cheese. Cook the spinach down until most of the liquid has evaporated) and set this aside to cool.

5. Cool the tomatoes and pepper mixture slightly and place in a blender and process to a smooth puree.

6. Heat the oven to 350 degrees.

7. Grease a large baking dish.

8. Open a flour tortilla and fill with some of the spinach filling generously into the center and roll the tortilla neatly and place on the baking dish seam side down.

9. Continue this process with the remaining tortillas.

10. Spread generously with the prepared tomato sauce.

11. Sprinkle with the cheese and bake for about 25-30 minutes until the cheese has melted and mixture is bubbly.

This recipe is perfect for a rainy night or quite middle of the week dinner maybe with a good glass of your favorite rose. The  vivid colors are festive and cheery.

I am sending this out to Monsoon Medley hosted bv Saffron Streaks and Simple and In Season by Fabulicious Food.

Garden colors help me celebrate and find solace in any season, what works for you?

Filed Under Local and Backyard Cooking, Slow Cooking, Uncategorized Tagged With Cheese, Green Chilies, Local Indian, Mexican, New Zealand Spinach, Paneer, Slow Cooking, Spinach, Summer, tomatoes, 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

The passionate tofu – Tofu in a Roasted Red Pepper and Coocnut Sauce

September 1, 2010 2 Comments
A lot of people I know treat tofu as the poor step sister of paneer, the creamy rich Indian cheese. I first began using it in my cooking as a convienience (since it is more readily available) and later in my classes, to accomodate my vegan students.  Eventually, firm or extra firm tofu has now become more of the norm for me rather than an exception. I have successfully used it dished like palak paneer and mattar panner and these days I have branched out to dishes like the one in this post. Also, since my koreatown and H-Mart addiction, I have been able to obtain tofu in all its extra-firm and organic glory. They actually have something that they call sliceable tofu, that seems to be almost pre-pressed and cuts into these really neat cubes.  It actually absorbs flavor beautifully. This lovely delicate sauce that showcases two of the seasons gifts – tomatoes and red bell peppers. This seductive, flavorful and creamy sauce offer a perfect match for the mild tofu.The base of the sauce needs very little effort and the depth of flavor and color is obtained from the natural vivid hues of the red pepper.
The deep flavors of the base are coaxed to gentle flavorful sweetness and then married with a hint of spice and melowed with the richness of a touch of cream, coconut cream that is.
The cubed tofu is simmered in this sauce for about 15 minutes and voila, you have a dish that is elegant, healthy and quite luscious to eat. I have played around with this recipe to get it to its current vegan state and if you like the creamy flavors of a tikka masala sauce, you should give this healthier version a try. I have a couple of variations of this very attractive and flavorful sauce, I tend to make one for pasta as well. I shall post that over the course of this week, or before the weekend is over. I have been good about reworking and retaking some of the pictures, of old posts such as this one and in the process working towards altering and further simplifying some of the recipes.
 
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Tofu in a Roasted Red Bell Pepper and Fenugreek Sauce

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 6 servings

A creamy flavorful vegan dish.

Ingredients

  • 2 roasted bell peppers, cut into large pieces
  • 3 tomatoes, chopped
  • 4 pods garlic
  • 1/4 cup olive oil
  • 1 teaspoon cumin seeds
  • 1 large white onion, diced
  • 1 large tablespoon ginger, finely chopped
  • 1 teaspoon tandoori masala
  • 1 cup coconut milk
  • Salt to taste
  • 2 cups cubed, extra firm tofu
  • 1 tablespoon dried fenugreek
  • 2 tablespoons chopped cilantro

Instructions

  1. Place the peppers, tomatoes and garlic in a large casserole. Drizzle with all but 2 tablespoons of the oil. Turn on the oven to 375 degrees and roast for about 20 minutes.
  2. In the meantime heat the remaining oil for about 1 minute and add in the cumin seeds and wait until they sizzle, add in the onion and saute for 6 to 7 minutes, stirring occasionally.
  3. Add in the ginger and the tandoori masala.
  4. Cool slightly, place the onions in the blender with the roasted vegetables and the coconut milk and blend into a smooth pureed.
  5. Place back in a pot and add in the salt, tofu and the fenugreek.
  6. Simmer on medium low heat for 10 minutes.
  7. Garnish with the cilantro and serve.
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Filed Under Black Pepper, Fenugreek, Ginger, Local and Backyard Cooking, Regional Indian Tagged With Black Pepper, Fenugreek, Ginger, Gluten Free, North Indian, Slow Cooking, Tofu, tomatoes, Vegan, Vegetarian

Spice and Herb Roast Chicken – Desi Roast Chicken

January 22, 2010 1 Comment

Possbly the only thing more comforting that roast chicken on a fall kind of day is a well spiced roast chicken.  There is fairly a deep love of the unusual, certainly when it comes to food – a love that has certainly enhanced my love and appreciation for many a unique food destination or item.

There are a lot of dishes, that my husband used to kind of pass off as a meh! Mostly meat-based dishes that were not well on the high side of the heat index, such is this recipe. It is however making a comeback in our house, since it certainly is more flavorful and fresh tasting than rotesserie and it is something that the kids and us can enjoy together. In fact, the other evening, I made this for my daughter’s school friend and their family, who wanted to try Indian food, without setting off the fire alarms.

I personally am very fond of roasting chicken with spices, here is one of my favorite recipes from this blog called Pukka Pukki.  A good free-range and organic bird makes all the difference, I usually pick mine up from the farmer’s market from feather ridge farms.

The house was filled with warm inviting aromas, thanks to the warmth of a fragrant oven and the meal was well appreciated. We had this with a side of rice, dal, roasted potatoes and baigan bhartha for a close to the earth, comforting meal.

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Spice and Herb Roast Chicken - Desi Roast Chicken

Prep Time: 60 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours, 30 minutes

Yield: 8

A spiced and herby desi version of roast chicken.

Ingredients

    For the marinade
  • 3/4 cup chopped cilantro
  • 1/2 cup chopped parsley
  • 2 to 3 green chillies
  • 2 tablespoons [ginger-garlic paste) http://cookinginwestchester.com/category/masala-spiceology-101/ginger-garlic]
  • 1 teaspoon ground cumin
  • 2 teaspoon salt
  • Juice of 2 fresh limes
  • 1 tablespoon grated jaggery or agave nectar
    • For the chicken
  • 3 to 4 pound farm raised organic chicken
  • 3 tablespoons ghee

Instructions

  1. Place the cilantro, parsley, green chilies, ginger-garlic paste, ground cumin, salt and fresh lime juice in the blender and blend into a smooth paste.
  2. Place in a bowl and stir in the jaggery or agave nectar.
  3. Rub this mixture evenly over the chicken taking care to reach all the cracks and crevices.
  4. Let the chicken rest in the marinade for 1 hour
  5. Pre-heat the oven to 350 degrees.
  6. Rub the chicken evenly with the ghee.
  7. Roast the chicken for at least 3 hours basting frequently after the first hour with the pan juices, until the chicken is tender and the juices run clear when pricked in the center of the chicken and chicken is well browned.
  8. Turn off the oven and let the chicken rest for 15 minutes, before serving.
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Filed Under Cumin, Ginger and Garlic Paste, Local and Backyard Cooking, Slow Cooking, Uncategorized Tagged With Chicken, Desi Chicken, Herbs, Kid friendly, Main Dishes Non Vegetarian, One Dish meal, Roast Chicken, Slow Cooking, Sunday Chicken

Soup, Glorious Soup!

January 9, 2010 Leave a Comment

Last evening ended a difficult job, and hopfully this monday will be the begining of a new positive and beautiful journey…
This will be something that time alone can tell. I am generally looking forward to being able to spend a little more time with the kids.
Last evening, I cooked a rich, comforting and rather satisfying soup. The bulk of the efforts were really done in two key steps – the first one consisted of roasting the garlic and squash and the second step was slow cooking the leeks.
If you like garlic the way we do, you will enjoying being in the kitchen during the roasting process since the kitchen warms up to a nice, rich and toasty smell.
Roasted Butternut Squash, Garlic and Leek soup.
Prep Time: 10 minutes
Cook Time: 45 minutes
Serves 6 people
Ingredients
1 butternut squash
1 head of garlic (6 pods are needed for this recipe)
3-4 tablespoons olive oil
1 teaspoon cumin seeds
1 cup of thinly chopped leeks
1/2 teaspoon whole black peppercorns
4 cups water
1 cup light cream
2 teaspoons salt
1 handful parsley
Method of Preparation
1. Heat the oven to 350 degrees.
2. Cut the base and top of the garlic bulb.
3. Place the garlic in a piece of foil and drizzle lightly with olive oil. Close the foil.
4. Place the garlic and the squash in the oven and cook for about 35-40 minutes.
5. In the meantime, heat the remaining oil and add the cumin seeds and the leeks.
6. Cook the leeks on very low heat until soft and lightly browned. This process takes about 15 minutes and the leeks need to be stirred frequently during this process.
7. Remove the squash from the oven, peel and remove the seeds.
8. Place the flesh into the pot with the leeks.
9. Unwrap the garlic, pop about 6-8 cloves of the roasted garlic and place into the cooking pot.
10. Add all the remaining ingredients except the parsley and simmer for 10 minutes.
11. Cool slightly, add the parsley and puree in a blender and puree until smooth.
12. Serve warm or hot.
Filed Under Local and Backyard Cooking Tagged With Butternut Squash, Garlic, Slow Cooking, soups

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