kima
01-17-2002, 03:37 PM
At my recent Indian cooking class the teacher highly recommended Indian Light Cooking by Ruth law. I found it at the library today (Yea libraries!!!:) ) and it does indeed look VERY good. the recipes are straight forward and understandable for westerners. Does any one own this book? Any recipe recs?
I thought I'd share one here which I think looks very good!
Black Pepper Chicken,Bengali Style
Simply prepared, this fragrant chicken in tomato gravy is brimming with tasty ground black pepper, green chilies and Indian seasonings. As is true of so much of Indian cooking, this tastes even better the next day!
1 1/2 tsp. chopped fresh ginger
1 tsp. chopped garlic
4 tsp. canola oil
3 whole chicken breasts, skinned, boned and cut into 1 inch pieces
1/2 c. chopped onion
1/2c. chopped ripe tomato
1-2 tsp. minced fresh green chilies
2 tsp. crushed black peppercorns
1 Tbsp. chopped fresh coriander leaves
1/2 tsp. salt
In a mini-food processor or blender combine 1 tsp. of the ginger, garlic, and 2 tsp. water to a smooth paste. Set aside.
Heat 2 tsp. of oil in a large nonstick skillet over moderate heat.Add the cicken and stir fry until lightly browned. You may need to cook the chicken in batches. Remove. Set aside.
Heat the remaining 2 tsp. oil in the skillet over moderate heat. Add the onion and the rest of the ginger.Cook for 2 mins. Add 2 Tbsp. water, reduce the heat and cook, stirring occasionally, until the onions are golden brown. This will take about 20 minutes.
Add the tomato and ginger and garlic paste.
Cook mashing the tomatoes with a wooden spoon. Add the green chilies and the chicken with 1/2c. water. Bring to a boil, reduce heat and simmer for 5 mins.Add the crushed peppercorns and coriander leaves.
Continue cooking until the chicken is cooked adding more water if necessary to prevent sticking. Add salt to taste.
Let stand a few minutes to allow the flavors to develop.
Serves 6
Here is a quote from the back of the book : " Ruth law has skifully kept the exotic and satisfying flavors of Indian cuisine intact while changing some of the original ingredients to creat this superb collection of light and healthy recipes"- Jeanne Jones author of Cook it Light Classics
"The introduction is very well written and full of fascinating information on India and its cooking. I know CL BB members will like this book"- Kima, unpublished and unknown:)
I thought I'd share one here which I think looks very good!
Black Pepper Chicken,Bengali Style
Simply prepared, this fragrant chicken in tomato gravy is brimming with tasty ground black pepper, green chilies and Indian seasonings. As is true of so much of Indian cooking, this tastes even better the next day!
1 1/2 tsp. chopped fresh ginger
1 tsp. chopped garlic
4 tsp. canola oil
3 whole chicken breasts, skinned, boned and cut into 1 inch pieces
1/2 c. chopped onion
1/2c. chopped ripe tomato
1-2 tsp. minced fresh green chilies
2 tsp. crushed black peppercorns
1 Tbsp. chopped fresh coriander leaves
1/2 tsp. salt
In a mini-food processor or blender combine 1 tsp. of the ginger, garlic, and 2 tsp. water to a smooth paste. Set aside.
Heat 2 tsp. of oil in a large nonstick skillet over moderate heat.Add the cicken and stir fry until lightly browned. You may need to cook the chicken in batches. Remove. Set aside.
Heat the remaining 2 tsp. oil in the skillet over moderate heat. Add the onion and the rest of the ginger.Cook for 2 mins. Add 2 Tbsp. water, reduce the heat and cook, stirring occasionally, until the onions are golden brown. This will take about 20 minutes.
Add the tomato and ginger and garlic paste.
Cook mashing the tomatoes with a wooden spoon. Add the green chilies and the chicken with 1/2c. water. Bring to a boil, reduce heat and simmer for 5 mins.Add the crushed peppercorns and coriander leaves.
Continue cooking until the chicken is cooked adding more water if necessary to prevent sticking. Add salt to taste.
Let stand a few minutes to allow the flavors to develop.
Serves 6
Here is a quote from the back of the book : " Ruth law has skifully kept the exotic and satisfying flavors of Indian cuisine intact while changing some of the original ingredients to creat this superb collection of light and healthy recipes"- Jeanne Jones author of Cook it Light Classics
"The introduction is very well written and full of fascinating information on India and its cooking. I know CL BB members will like this book"- Kima, unpublished and unknown:)