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The healthier approach to Baking & Cooking
Chandni Vegetarian Cuisine's North American Blackeyes (Lobhia)Move over Hoppin' John; blackeye peas is steppin' out Indian style. This dish is from Chef-owner Kuldip Chand of Chandni Vegetarian Cuisine of India in Culver City, CA. He is from the Punjab and the man knows his dals. 2 cups blackeyes In pot soak beans overnight in water to cover generously. Next day, drain
beans, cover with fresh water and bring to boil. Add salt, coriander, cumin and
turmeric. Simmer until beans are just tender, about Murgh Makhan (Silken Chicken)"The Mughals, who ruled India for almost three hundred years, loved eating and entertaining, and rich, creamy dishes such as this formed an essential part of their lavish lifestyle. Serve this very special dish as part of a large meal." Total butter: 1 stick CUT one 3-lb chicken, skin removed, into 10 pieces. COMBINE and process for 15 seconds: 4 garlic cloves, halved 1 medium fresh hot green chili, seeded, one 2-inch piece fresh ginger, peeled, coarsely chopped ADD and process 15 seconds: 2 cups finely chopped onions ADD and process 15 seconds: 8 cardamom pods, cracked 9 cloves SET ASIDE. HEAT in large saucepan/ skillet: 3 Tablespoons butter (heat until foam is going down) BROWN on medium heat: 1/2 the chicken pieces ("lightly browned on all sides) Transfer to plate, repeat with 3 more tablespoons butter and remaining chicken. ADD TO PAN and cook, stirring constantly: The rest the butter The garlic/onion/spice mixture Cook it for 10 minutes or until liquid has evaporated. ADD and cook 2 minutes, stirring constantly: 2 teaspoons cumin seeds 1 teaspoon chili powder (unspiced ground chili peppers) One 1 1/2 inch piece cinnamon stick ADD and cook, stirring often, 10 minutes: One 16 ounce can whole tomatoes, chopped, with juice 1/2 teaspoon salt (sounds silly, with that in butter and tomatoes) ADD: The chicken and its juices REDUCE HEAT to low, cook covered 30 minutes, until chicken is tender and sauce is thickened. GARNISH WITH: 1/4 cup fresh coriander (for 6) SARSON
KA SAAG
Five-Jewel Creamed LentilsServing Size : 8 Ingredients175 Grams Yellow Split Peas (channa dal)
Chaamp Masala (Lamb Chops Masala)This rich, flavoursome dish originates in the fertile Punjab, a state now divided between India and Pakistan. There is nothing more important to a Punjabi man's diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee (clarified butter). Rice is reserved for special occasions or for rice pudding, for the only food that makes a Punjabi feel he has eaten a proper meal is his bread! You of course, can serve this dish with plain boiled rice. Ingredients3 in piece of fresh ginger peeled and coarsely chopped Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve. TIPS In the Punjab, tomatoes are grated to make a puree. Don't be tempted to use ready-prepared tomato puree instead of fresh. The spice combinations in garam masala vary in different parts of India. In the Punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar. Sag GoshtGhee - 4 tbs. Fry until the seeds begin to pop. Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly. Add the lamb cubes and fry until they are evenly browned. Stir in the onion, chilies and sugar and fry until the onion is golden brown. Stir int he turmeric and spinach and cook for three minutes. add the remaining ingredients and reduce the heat to low. Cover and simmer for one hour or until the meat is cooked through and tender and stir well. Preheat the oven to cool 150 C (Gas Mark 2, 300 F). Put the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at once. 4-6 servings. From _The World of Cooking: Indian Cooking by Isabel Moore 1973 Chicken Curry with Tomatoes (Murgha Kari)This dish from the Punjab takes only 30 minutes to prepare. In India fresh tomatoes would be used in this dish. 4 medium onions, chopped Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt. Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes. Add hot water, cover pot, and cook over low heat for 5 minutes. Makes 4 servings.
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