lindrusso
05-13-2001, 09:38 AM
Here are some of the Indian recipes that I spoke about on the "Memorable Meals" thread. I didn't include a couple of them, because I can't remember them clearly enough - it's been a while since I've cooked some of these dishes! Anyway, enjoy!
JHINGHA NIMBU
(Jumbo Shrimp with Lemon and Ajwain)
from Ismail Merchant's Passionate Meals
1 pound jumbo shrimp, cooked and shelled
Juice of 1 1/2 lemons
3/4 teaspoon ajwain seeds
1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil
1. Marinate the shrimp in the lemon juice, ajwain seeds, salt, and red and black pepper for about 1 hour.
2. Heat the oil in a large skillet. Add the prawns with the marinade and cook over medium heat for about 5 minutes, or until heated through.
3. As a main course, serve these prawns with their sauce over rice. Drained, they are also good as a starter.
CAULIFLOWER PAKORAS
from Sundays at the Moosewood Restaurant
3/4 cup chick pea flour
1 tablespoon ground coriander seeds
3/4 teaspoon salt
1/2 teaspoon whole cumin seeds (optional, but nice)
pinch cayenne, optional
2/3 cup warm water
1 teaspoon vegetable oil
1 small head of cauliflower
vegetable oil for deep-frying
1. In a medium bowl, whisk together the batter ingredients until smooth. Set aside in a warm place for 20-30 minutes.
2. Wash the cauliflower and break into florets; cut very large ones in half.
3. Heat oil for deep-frying, 2 inches deep, in a medium saucepan to approximately 375º. If you don't have a thermometer, test the temperature by dropping a small piece of cauliflower into the oil. It should quickly rise to the surface, bubbling vigorously. Coat each floret with the batter and lower it carefully into the hot oil. Chopsticks work well for this. Cook several florets at a time, but don't overcrowd the pot. After 3 or 4 minutes, the florets should be golden brown and tender, but not too soft; I recommend that the cook try one or two to be sure they are cooked to perfection. Don't let the oil get too hot, or the fritters will be too brown and crisp.
4. Remove the florets with a Chinese strainer or slotted spoon, drain on paper towels, and either server immediately or keep warm in the oven while subsequent batches are being prepared.
5. Leftover batter may be refrigerated for one or two days without harm, although you may need to add a little more water before using it.
SAMOSAS
from Mollie Kratzen's Moosewood cookbook???
Filling:
2 large potatoes, cooked and mashed
1 cup finely minced onion
2 medium cloves garlic, crushed
1/2 teaspoon ginger root, freshly grated
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 cup diced carrots, cooked until just tender
1/2 cup cooked peas
1 teaspoon salt
juice from 1/2 a lemon
2 to 3 tablespoons butter
Pastry:
2 cups white flour
1 teaspoon salt
4 tablespoons melted butter
1/2 cup yogurt
water
1. Filling: Heat butter in a heavy skillet. Add garlic, onion, salt, and mustard seeds. Saute 6 to 8 minutes or until onion is soft and clear. Combine all ingredients except peas and mix well. Fold in peas gently, taking care not to smash them.
2. Pastry: Sift together flour and salt. Add melted butter, yogurt, and enough water to make a stiff dough. Knead until smooth and elastic. Roll out very thin (1/4-inch thickness) on a floured board and cut into 4-inch circles. Keep rolling and cutting until you've used all the dough.
3. Assembling samosas: Place a tablespoon of filling in the center of each circle, leaving edges free. Brush the edges with a little water, fold over, and seal with a fork.
4. Heat a 3-inch deep pool of all-purpose or peanut oil in a heavy skillet to about 365 degrees. Make sure the oil is hot enough (it should bounce a drip of water on contact). Fry samosas until golden. Drain well and serve.
PALAK PANEER
from Ismail Merchant's Passionate Meals
1 1/2 pounds fresh spinach
Paneer from 4 cups of milk
Vegetable oil for deep frying
6 tablespoons butter
1 small onion, peeled and finely chopped
1/2 teaspoon cumin seeds
2 cloves garlic, peeled and crushed
1-inch piece fresh ginger root, peeled and grated
1/4 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1 teaspoon salt, or to taste
pinch turmeric
1. Wash the spinach well. Cook it in a saucepan with 1/2 cup water for 2 or 3 minutes. When tender, drain and chop.
2. Cut the paneer into 1-inch cubes. Heat 2 inches of oil to 375º in a deep heavy pan. Fry the cubes of paneer in batches, turning over once or twice, until they are light brown. Remove the paneer with a slotted spoon. Drain on paper towels.
3. In a large skillet, melt the butter with 1 tablespoon of oil over medium heat and cook the onion until just beginning to turn brown. Add the cumin seeds and garlic and cook for 2 minutes. Add the ginger, spinach, red and black pepper, salt, and turmeric, and stirl well. Add the paneer and simmer, covered, for 10 minutes. Serve hot.
PANEER
(Homemade Cheese)
4 cups milk
3 tablespoons yogurt or 1 tablespoon vinegar or the juice of 1 lemon
1. Heat the milk in a saucepan, stirring, until it boils. Add the yogurt, vinegar, or lemon juice, and stir over medium heat until the mixture curdles. This takes 2 or 3 minutes. If it doesn't curdle, add a little more yogurt, vinegar, or lemon juice.
2. Remove the pan from the heat and drain the mixture through a sieve. Press down gently with a spoon to make a flat, solid mass of cheese. The sieve should preferably have a flat bottom. Leave the cheese to cool for 2 hours. It should be fairly solid, but you should be able to cut it.
VEGETABLE BIRYANI
from Sundays at the Moosewood Restaurant
1 1/2 cups long-grain brown rice or brown Basmati rice
1 tablespoon vegetable oil, butter or ghee
generous pinch of saffron
pinch turmeric
1/2 teaspoon salt
2 1/4 cups hot water
1 cup chopped onions
2 tablespoons vegetable oil or ghee
2 teaspoons grated peeled gingerroot
1 1/2 teaspoons ground cumin seeds
1 1/2 teaspoons ground coriander seeds
1/2 teaspoon cinnamon
pinch cayenne, or to taste
1/2 cup water
1 small sweet potato (or 1 medium carrot, diced)
2 cups small cauliflower florets
1 medium red or green bell pepper, diced
1 tomato, diced
1/2 cup green peas, fresh or frozen
1/3 cup raisins
3/4 cup canned or cooked chick peas, optional
toasted cashews or almonds
1. In a saucepan with a tight-fitting lid, sauté the rice briefly in one tablespoon of oil or ghee, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and the hot water. Bring the rice to a boil, cover the pan, and reduce the heat. Simmer for 30 minutes.
2. While the rice is cooking, prepare the vegetables. Sauté the onions in 2 tablespoons of oil or ghee for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon, and cayenne and cook for a minute, stirring constantly.
3. Add the 1/2 cup water, the sweet potato or carrot, and the cauliflower. Cover the pan and cook on low heat for 3 to 4 minutes. Stir in the bell pepper, tomato, peas, raisins, and chick peas. Continue to simmer until the vegetables are barely tender, adding a little more water if necessary to prevent sticking. Add salt to taste.
4. Butter a 2 1/2-quart casserole dish and spread half of the rice in the bottom. Top it with the vegetable mixture and then the remaining rice. Cover the dish tightly and bake at 350º for about 30 minutes.
5. Garnish with toasted cashews or almonds.
PEELA ALOO
(Yellow Spiced Potatoes)
from Ismail Merchant's Passionate Meals
6 medium potatoes, peeled (6 to 8)
1/2 cup vegetable oil (you can reduce this quite a bit)
2 garlic cloves, peeled and chopped
1/2 teaspoon turmeric
1/2 teaspoon salt, or to taste
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin seeds
1/4 teaspoon mustard seeds
1. Cook the potatoes in boiling water until they are just cooked through. Do not overcook. When cooled, cut into bite-size pieces and place in a saucepot.
2. In a small skillet, heat the oil and add the garlic, turmeric, salt, red pepper, ground cumin, and mustard seeds. Stir over low heat until garlic has browned, about 3 to 4 minutes.
3. Pour mixture over the top of the potatoes and stir gently to combine. Cook over medium heat for a few minutes, until they are quite hot, and serve.
Hmmm...my hubby always dreams of the samosas, so I think I know what I'm doing for Father's Day!!!
Enjoy!
JHINGHA NIMBU
(Jumbo Shrimp with Lemon and Ajwain)
from Ismail Merchant's Passionate Meals
1 pound jumbo shrimp, cooked and shelled
Juice of 1 1/2 lemons
3/4 teaspoon ajwain seeds
1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil
1. Marinate the shrimp in the lemon juice, ajwain seeds, salt, and red and black pepper for about 1 hour.
2. Heat the oil in a large skillet. Add the prawns with the marinade and cook over medium heat for about 5 minutes, or until heated through.
3. As a main course, serve these prawns with their sauce over rice. Drained, they are also good as a starter.
CAULIFLOWER PAKORAS
from Sundays at the Moosewood Restaurant
3/4 cup chick pea flour
1 tablespoon ground coriander seeds
3/4 teaspoon salt
1/2 teaspoon whole cumin seeds (optional, but nice)
pinch cayenne, optional
2/3 cup warm water
1 teaspoon vegetable oil
1 small head of cauliflower
vegetable oil for deep-frying
1. In a medium bowl, whisk together the batter ingredients until smooth. Set aside in a warm place for 20-30 minutes.
2. Wash the cauliflower and break into florets; cut very large ones in half.
3. Heat oil for deep-frying, 2 inches deep, in a medium saucepan to approximately 375º. If you don't have a thermometer, test the temperature by dropping a small piece of cauliflower into the oil. It should quickly rise to the surface, bubbling vigorously. Coat each floret with the batter and lower it carefully into the hot oil. Chopsticks work well for this. Cook several florets at a time, but don't overcrowd the pot. After 3 or 4 minutes, the florets should be golden brown and tender, but not too soft; I recommend that the cook try one or two to be sure they are cooked to perfection. Don't let the oil get too hot, or the fritters will be too brown and crisp.
4. Remove the florets with a Chinese strainer or slotted spoon, drain on paper towels, and either server immediately or keep warm in the oven while subsequent batches are being prepared.
5. Leftover batter may be refrigerated for one or two days without harm, although you may need to add a little more water before using it.
SAMOSAS
from Mollie Kratzen's Moosewood cookbook???
Filling:
2 large potatoes, cooked and mashed
1 cup finely minced onion
2 medium cloves garlic, crushed
1/2 teaspoon ginger root, freshly grated
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 cup diced carrots, cooked until just tender
1/2 cup cooked peas
1 teaspoon salt
juice from 1/2 a lemon
2 to 3 tablespoons butter
Pastry:
2 cups white flour
1 teaspoon salt
4 tablespoons melted butter
1/2 cup yogurt
water
1. Filling: Heat butter in a heavy skillet. Add garlic, onion, salt, and mustard seeds. Saute 6 to 8 minutes or until onion is soft and clear. Combine all ingredients except peas and mix well. Fold in peas gently, taking care not to smash them.
2. Pastry: Sift together flour and salt. Add melted butter, yogurt, and enough water to make a stiff dough. Knead until smooth and elastic. Roll out very thin (1/4-inch thickness) on a floured board and cut into 4-inch circles. Keep rolling and cutting until you've used all the dough.
3. Assembling samosas: Place a tablespoon of filling in the center of each circle, leaving edges free. Brush the edges with a little water, fold over, and seal with a fork.
4. Heat a 3-inch deep pool of all-purpose or peanut oil in a heavy skillet to about 365 degrees. Make sure the oil is hot enough (it should bounce a drip of water on contact). Fry samosas until golden. Drain well and serve.
PALAK PANEER
from Ismail Merchant's Passionate Meals
1 1/2 pounds fresh spinach
Paneer from 4 cups of milk
Vegetable oil for deep frying
6 tablespoons butter
1 small onion, peeled and finely chopped
1/2 teaspoon cumin seeds
2 cloves garlic, peeled and crushed
1-inch piece fresh ginger root, peeled and grated
1/4 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1 teaspoon salt, or to taste
pinch turmeric
1. Wash the spinach well. Cook it in a saucepan with 1/2 cup water for 2 or 3 minutes. When tender, drain and chop.
2. Cut the paneer into 1-inch cubes. Heat 2 inches of oil to 375º in a deep heavy pan. Fry the cubes of paneer in batches, turning over once or twice, until they are light brown. Remove the paneer with a slotted spoon. Drain on paper towels.
3. In a large skillet, melt the butter with 1 tablespoon of oil over medium heat and cook the onion until just beginning to turn brown. Add the cumin seeds and garlic and cook for 2 minutes. Add the ginger, spinach, red and black pepper, salt, and turmeric, and stirl well. Add the paneer and simmer, covered, for 10 minutes. Serve hot.
PANEER
(Homemade Cheese)
4 cups milk
3 tablespoons yogurt or 1 tablespoon vinegar or the juice of 1 lemon
1. Heat the milk in a saucepan, stirring, until it boils. Add the yogurt, vinegar, or lemon juice, and stir over medium heat until the mixture curdles. This takes 2 or 3 minutes. If it doesn't curdle, add a little more yogurt, vinegar, or lemon juice.
2. Remove the pan from the heat and drain the mixture through a sieve. Press down gently with a spoon to make a flat, solid mass of cheese. The sieve should preferably have a flat bottom. Leave the cheese to cool for 2 hours. It should be fairly solid, but you should be able to cut it.
VEGETABLE BIRYANI
from Sundays at the Moosewood Restaurant
1 1/2 cups long-grain brown rice or brown Basmati rice
1 tablespoon vegetable oil, butter or ghee
generous pinch of saffron
pinch turmeric
1/2 teaspoon salt
2 1/4 cups hot water
1 cup chopped onions
2 tablespoons vegetable oil or ghee
2 teaspoons grated peeled gingerroot
1 1/2 teaspoons ground cumin seeds
1 1/2 teaspoons ground coriander seeds
1/2 teaspoon cinnamon
pinch cayenne, or to taste
1/2 cup water
1 small sweet potato (or 1 medium carrot, diced)
2 cups small cauliflower florets
1 medium red or green bell pepper, diced
1 tomato, diced
1/2 cup green peas, fresh or frozen
1/3 cup raisins
3/4 cup canned or cooked chick peas, optional
toasted cashews or almonds
1. In a saucepan with a tight-fitting lid, sauté the rice briefly in one tablespoon of oil or ghee, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and the hot water. Bring the rice to a boil, cover the pan, and reduce the heat. Simmer for 30 minutes.
2. While the rice is cooking, prepare the vegetables. Sauté the onions in 2 tablespoons of oil or ghee for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon, and cayenne and cook for a minute, stirring constantly.
3. Add the 1/2 cup water, the sweet potato or carrot, and the cauliflower. Cover the pan and cook on low heat for 3 to 4 minutes. Stir in the bell pepper, tomato, peas, raisins, and chick peas. Continue to simmer until the vegetables are barely tender, adding a little more water if necessary to prevent sticking. Add salt to taste.
4. Butter a 2 1/2-quart casserole dish and spread half of the rice in the bottom. Top it with the vegetable mixture and then the remaining rice. Cover the dish tightly and bake at 350º for about 30 minutes.
5. Garnish with toasted cashews or almonds.
PEELA ALOO
(Yellow Spiced Potatoes)
from Ismail Merchant's Passionate Meals
6 medium potatoes, peeled (6 to 8)
1/2 cup vegetable oil (you can reduce this quite a bit)
2 garlic cloves, peeled and chopped
1/2 teaspoon turmeric
1/2 teaspoon salt, or to taste
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin seeds
1/4 teaspoon mustard seeds
1. Cook the potatoes in boiling water until they are just cooked through. Do not overcook. When cooled, cut into bite-size pieces and place in a saucepot.
2. In a small skillet, heat the oil and add the garlic, turmeric, salt, red pepper, ground cumin, and mustard seeds. Stir over low heat until garlic has browned, about 3 to 4 minutes.
3. Pour mixture over the top of the potatoes and stir gently to combine. Cook over medium heat for a few minutes, until they are quite hot, and serve.
Hmmm...my hubby always dreams of the samosas, so I think I know what I'm doing for Father's Day!!!
Enjoy!