Posts Tagged ‘Indian’
This lamb curry recipe is adapted from my friend, Angie Koong, rogan josh recipe. It is to die for. In class, since we had very little time to stew the meat, we gave it a head start by braising the meat with some water and some cardamom and cloves for an hour and then proceeded with the recipe. If you have the time, just follow the recipe for better flavor.
Spice Paste 1:
4 green cardamom pods, peeled, reserve seeds, , toasted and ground
2 small cinnamon sticks, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin, seeds, toasted and ground
2 teaspoons paprika
1 teaspoon turmeric
1/2 teaspoon cayenne
2 lb boneless leg of lamb, silver skin removed, deboned, cut into 1 ½ inch cubes
1 cup plain yogurt
Spice Paste 2:
1 Tablespoon garam masala
1 1/2 cups canned crushed tomatoes
2 clove garlic, peeled
1 onion, chopped
2-inch ginger, minced
3 Tablespoons ghee / clarified butter
3/4 cup water
2 Tablespoons kosher salt, to taste
2 Tablespoons cilantro, chopped
4 Tablespoons cream
Fresh cilantro springs for garnish
Preparing the spice paste: In a skillet, dry fry the whole spices (cardamom, cinnamon, coriander and cumin) for about 3 minutes or until fragrant. Transfer to a spice grinder and grind to a fine powder. Mix with remaining spices (paprika, turmeric and cayenne). Stir spices into yogurt and marinate the meat with the mixture, preferably overnight.
Preparing the curry: In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; purée until smooth. Heat the ghee in a deep large sauté pan over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Stir in water and salt. Bring lamb mixture to boil. Reduce heat to a slow simmer for 2 hours or until meat is fork tender. Stir occasionally to prevent sticking. If lamb is still not tender and the curry is drying up, add water and stir to combine. Cover the pot and put on low simmer. When the curry gravy has mostly evaporated and a layer of oil starts to appear, taste for seasoning. Add more salt or sugar if needed
Stir in the chopped cilantro and cream just before serving. Garnish with fresh cilantro sprigs.
One can all this delicious vegan appetizer an an open-faced samosa. Essentially, it has all the goodness of the samosa without the deep fry and work. Crunchy eggless wonton skins, brushed with mustard oil and baked till golden brown filled with spicy potato curry and topped with a savory granola reminiscent of the South Indian snack, muruku.
The North Indian-style aloo masala curry recipe itself is originally from my friend, Sabah Akhtar, who taught me how to make the curry using the pressure cooker — apparently a lot of Indian folks do that these days! Totally cuts down on the time one needs to whip out a good curry. Her potato curry is full of fresh flavors as she folds in a bunch of fresh herbs at the end. I adjusted the recipe a little to give it more spice and kick, but it’s pretty much her recipe! You can skip the cups and granola and just make this hearty curry as an entree.
Chef’s tip: Panch phoran is a Bengali five whole seed blend of fennel, cumin, nigella (onion seeds), fenugreek and yellow mustard in equal proportions. You can mix them yourself or buy them pre-blended at most indian grocery stores. Sabah also adds an eggplant to the curry (at the same time you add the tomatoes) and it gives it a richer, more complex flavor.
24 wonton skin, eggless if vegan
1/2 cup mustard oil
1. Brush skins with mustard oil and press into mini muffin cups.
2. Bake in 360F oven till golden, about 7 minutes. Let cool.
2 Tablespoons mustard oil
1 1/2 Tablespoons panch phoran mix
1/2 teaspoon red pepper flakes
1/2 small yellow onion, finely minced
1 teaspoon ginger, grated
3 cloves garlic, minced
1 serrano, seeded, minced
3 large russett potatoes, half inch diced
2 tomatoes, peeled and diced
1 Tablespoon kosher salt
1/2 cup water
1 cup peas
3/4 cup cilantro leaves, chopped
1/2 cup dill, chopped
1. Heat a pressure cooker under medium heat. When hot, add mustard oil, follwoed by panch phoran mix and red pepper flakes. Fry till spices pop.
2. Add onion and saute under low heat for 10 mins, add ginger, garlic and serrano. Saute for another 5 min.
3. Add potatoes and stir to coat. Add salt, tomatoes and water. Bring to boil.
4. When boiling, close lid and bring pressure to the first red ring over medium heat. Adjust heat to stabilize at first ring and cook for 4 minutes. Release pressure using cold water release method.
5. Remove lid, add peas and cook till desired doneness.
6. Remove from heat and gently fold in chopped cilantro and dill.
1 cup rolled oats
1 cup wheat flakes
1/4 cup sunflower seeds
1/4 cup shredded coconut
1/4 cup cashews
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon curry powder
1/2 teaspoon garam masala
1 teaspoon black pepper, ground
1 teaspoon kosher salt
1/8 cup canola oil
1/8 cup water
1. Mix all the ingredients together and bake in 325F oven till golden brown.
Spoon a heaping tablespoon of aloo masala into the prepared cups, and top with savory granola.
Kheer is the Indian version of the universal rice pudding. It’s the quintessential dessert item at every Indian buffet table, and the most festive of Indian desserts. You can dress it up with some edible silver.
Here is a super, easy low maintenance recipe for the rice pudding – slow cooker aka crock pot kheer.
Chef’s tip: It’s a bitch to clean the burnt milk and rice that accumulates at the bottom of the pot, no matter how diligent you are at stirring it. (Recipe below is for slow cooker, but if you are using a stove top, the cooking times for low heat is about 1 1/4 hours). It would take you more time to clean the pot than to cook the kheer, so I *highly* recommend using the slow cooker. With the latter, it pretty much is a hands-off dessert, except for an occasional stir (every 30 mins or so). The adding of the cream makes it even richer and makes up for the lack of evaporation due to the slow cooker. I also recommend making a big pot of it, so that you will have some in the fridge to snack on for a few days!
10 cups whole milk
1 Tablespoon ghee
1/4 cup shelled pistachio meat, roughly chopped
3/4 cup + 2 Tablespoons basmati rice
1/2 teaspoon kosher salt
1/8 teaspoon ground cardamom
A large pinch saffron
3/4 cup sugar
2 cups heavy whipping cream
Splash of rose water or orange flower blossom water (optional)
1. Heat milk in a pot till steaming, stirring occasionally.
2. In a small saucepan, heat 1/2 Tbs ghee, add pistachios, and fry till fragrant, about 30 secs – 1 minute. Set aside.
3. Wipe clean the pan, add remaining ghee, and roast the raw rice, another 30 seconds. Transfer rice to a slow cooker.
4. Add hot milk and cook on high for 2 hours, stirring occasionally so that the rice and milk do not stick to the bottom of the pot. Do not scrape the bottom of the pot so that none of the burnt parts will get stirred into the pudding.
5. Add salt, cardamon, saffron and continue cooking till pudding is thick – about 2 more hours, leaving the pot cover slightly ajar.
6. Add sugar and cream and stir to combine.
7. Splash on rose or orange water. Serve hot or chilled, topped with the pistachios.
Makes 12 cups.
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