Currently, I am beset by the nastiest cold/flu since last winter's never-ending viral debacle. I am also beset by panic regarding the nearing end of the semester, my as of yet unstarted papers, and of course that other thing, in new york. So, though the weather has been warm and I've been mostly eating guacamole for the last 2 weeks, today was a soup day. I'd be eyeing this recipe at 101 Cookbooks, but knew that it would need an added punch to satisfy me. So, here is my version:
Serves 4.
1/2 cup yellow split peas
1/2 cup red split lentils
3.5 cups water
2 medium carrots, diced
1 small sweet potato, diced
1 red bell pepper, diced
2 tablespoons fresh peeled and minced ginger
1 fresh red chile, diced
1 tablespoon curry powder
2 tablespoons olive oil
8 green onions (scallions), thinly sliced
1 large clove garlic, minced
2/3 cup dried tart cherries (The original recipe called for raisins, which I almost never eat, so I used cherries. I really liked their tart kick in the rich soup. But, raisins are certainly the more traditional choice.)
1/3 cup tomato paste
1/2 can coconut milk
1/4 cup dried coconut
1 teaspoon tamarind paste
1/4+ teaspoon cayenne pepper
1/2 cup frozen peas, thawed
salt to taste
Handful of chopped cilantro for garnish.
Throw the lentils and water in a soup pot. Bring to a boil, then add 1/2 the ginger, the carrots, and the sweet potato.
Toast the curry powder in a dry skillet. Set it aside. Heat the oil in the same pan, add the scallions, garlic, hot pepper, bell pepper, remaining ginger, and cherries. Saute for a couple of minutes until everything is really fragrant and add the tomato paste and a couple tablespoons of water. Saute for a couple more minutes. Add curry powder.
Once the lentils are soft, add the spiced tomato paste mixture to the soup. Stir well and then add the coconut milk, tamarind, and dried coconut. Let the soup simmer uncovered until it begins to thicken. Add salt and cayenne pepper to taste and the peas. Let the soup cook another couple of minutes so that the flavors combine and then serve with chopped cilantro if you have it.
Showing posts with label indian. Show all posts
Showing posts with label indian. Show all posts
Monday, April 5, 2010
Thursday, March 11, 2010
Hyderbad Style Vegetarian Biryani
I've received a couple requests for the link to the Biryani recipe I used. You can find it here. I used whole spices and did not grind them...But I'm tempted to try grinding them next time and see if that punches out the flavor a little. Also, it needs acid at the end. A lemon wedge on the side solves this nicely!
(A warning: You'll need at least a 4qt pan to make this in. Don't use a stock pot though. Wide and shallow works best for the steaming...)
(A warning: You'll need at least a 4qt pan to make this in. Don't use a stock pot though. Wide and shallow works best for the steaming...)
Sunday, March 7, 2010
Goan (Shrimp) Curry
By popular demand. This is adapted from a pretty basic recipe from the New York Times a few years back--we veggied it up with the additions of eggplant and red bell pepper.
Goan-Style Shrimp Curry
1 pound large shrimp, peeled and deveined
Kosher salt
Ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup canola oil
4 dried red chilies--this time around we used 2 fresh serranos, minced
1 3-inch piece ginger, peeled and minced
1 medium onion, finely chopped
2 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
2 red bell peppers, sliced
1/2 -1 pound thai eggplants
about a cup of fried tofu
3 cups canned chopped tomatoes, with juice
1 teaspoon curry powder
1 can coconut milk
1 cup chopped fresh cilantro.
1. Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.
2. In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute. Add bell pepper, eggplant and tofu and sauté until edges of eggplant begin to brown.
3. Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
4. Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro.
If desired, serve with rice.
Goan-Style Shrimp Curry
1 pound large shrimp, peeled and deveined
Kosher salt
Ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup canola oil
4 dried red chilies--this time around we used 2 fresh serranos, minced
1 3-inch piece ginger, peeled and minced
1 medium onion, finely chopped
2 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
2 red bell peppers, sliced
1/2 -1 pound thai eggplants
about a cup of fried tofu
3 cups canned chopped tomatoes, with juice
1 teaspoon curry powder
1 can coconut milk
1 cup chopped fresh cilantro.
1. Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.
2. In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute. Add bell pepper, eggplant and tofu and sauté until edges of eggplant begin to brown.
3. Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
4. Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro.
If desired, serve with rice.
Very Addictive Coconut Dhal
Below is the recipe for the dhal I brought to the curry fest. This dhal is genius in that it has very simple ingredients but is both really satisfying and really filling! The original recipe used mustard seeds instead of cumin seeds, but I prefer the cumin seeds for their fragrance and flavor. Feel free to mix it up.
1/4 tsp cumin seeds
2 T olive oil
1/4 c. chopped yellow onion
1 tsp minced garlic
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/8 tsp ground turmeric
1 c. yellow split peas
2 1/2 cups water
1/4 c. grated unsweetened coconut
1 tsp sea salt
2 tsp fresh lemon juice
In a small covered frying pan heat cumin seeds over medium-high heat in oil until seeds begin to pop; uncover, add onion and fry until edges are nicely browned. Add garlic and spices and fry for 30 seconds, stirring constantly. Remove from heat and set aside.
In a soup pot bring split peas and water to a boil; turn down heat and add onion mixture to simmering dhal. Cover and continue simmering for 45 minutes, watching for bubbles and spilling! Mash dhal with a potato masher or spoon to break up. Stir in coconut and salt. Partially cover and simmer for 10 more minutes, adding water if it gets too thick. Stir to prevent peas from sticking to the pot. Stir in lemon juice, remove from heat and serve!
1/4 tsp cumin seeds
2 T olive oil
1/4 c. chopped yellow onion
1 tsp minced garlic
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/8 tsp ground turmeric
1 c. yellow split peas
2 1/2 cups water
1/4 c. grated unsweetened coconut
1 tsp sea salt
2 tsp fresh lemon juice
In a small covered frying pan heat cumin seeds over medium-high heat in oil until seeds begin to pop; uncover, add onion and fry until edges are nicely browned. Add garlic and spices and fry for 30 seconds, stirring constantly. Remove from heat and set aside.
In a soup pot bring split peas and water to a boil; turn down heat and add onion mixture to simmering dhal. Cover and continue simmering for 45 minutes, watching for bubbles and spilling! Mash dhal with a potato masher or spoon to break up. Stir in coconut and salt. Partially cover and simmer for 10 more minutes, adding water if it gets too thick. Stir to prevent peas from sticking to the pot. Stir in lemon juice, remove from heat and serve!
Saturday, February 20, 2010
Chana Punjabi
Yes, Peter and I have been on an Indian food kick. This recipe is one of our favorites--we've been making it regularly for over a year and I'm finally delivering on my promise to share it.
Chana Punjabi
Serves 2
1 tablespoon canola oil or other vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small Thai bird chili, chopped or 1 jalapeño, seeded and chopped
2 large tomatoes, chopped or a 14-ounce can of diced tomatoes, drained
1 1/2 teaspoons paprika
1 teaspoon salt, or as needed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon freshly squeezed lemon juice
2 15-ounce cans chickpeas, drained
2 tablespoons minced cilantro
Cooked rice for serving (optional)
In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.
Sunday, January 31, 2010
Curried Tomato Soup
This recipe is slightly adapted from Madhur Jaffrey's World Vegetarian. As the first thing that I made in my kitchen after 6 weeks away, I may be giving it more credit than necessary. But, this is a really filling and tasty twist on tomato bisque...
INGREDIENTS
2 tablespoons canola oil
1 medium onion, diced
2 tablespoons madras curry powder
2 cups chopped tomatoes (i used a large can of whole italian tomatoes)
2 medium carrots, chopped
2 medium boiling potatoes, chopped
1 cup frozen peas
salt
1/4 cup cream or coconut milk
handful of chopped cilantro and fried onion for garnish
- In a soup pot, heat the oil on medium high until HOT. Add the onions and cook until golden brown.
- Add the curry powder and stir with the onions for 10 seconds.
- Add tomatoes, potatoes, carrots, peas, and salt to taste. Saute for 1-2 minutes.
- Add 4 cups of water (I used water and the liquid from the tomato can to add up to 4 cups) and bring the soup to a boil.
Cover and reduce heat to very low. Let simmer for 45 minutes until vegetables begin to break down.
- Remove soup from the heat and puree until smooth. Jaffrey recommends straining the soup through a seive, but I didn't bother and liked the thick quality of the soup. Were I making this for a party, I'd strain it to make it all silky and fancy.
- Once the soup is pureed, add the cream or coconut milk and stir over low heat to combine. (I used coconut milk, but the recipe calls for 1 cup of cream, but 1/4 cup of coconut milk was perfect for my taste.)
- At this point, I felt that the soup needed a little something, so I added about 1 tablespoon of rice wine vinegar and a pinch of cayenne pepper. I think some whole, popped, mustard seed would have been nice too.
- Serve hot with a healthy garnish of cilantro and fried onion.
INGREDIENTS
2 tablespoons canola oil
1 medium onion, diced
2 tablespoons madras curry powder
2 cups chopped tomatoes (i used a large can of whole italian tomatoes)
2 medium carrots, chopped
2 medium boiling potatoes, chopped
1 cup frozen peas
salt
1/4 cup cream or coconut milk
handful of chopped cilantro and fried onion for garnish
- In a soup pot, heat the oil on medium high until HOT. Add the onions and cook until golden brown.
- Add the curry powder and stir with the onions for 10 seconds.
- Add tomatoes, potatoes, carrots, peas, and salt to taste. Saute for 1-2 minutes.
- Add 4 cups of water (I used water and the liquid from the tomato can to add up to 4 cups) and bring the soup to a boil.
Cover and reduce heat to very low. Let simmer for 45 minutes until vegetables begin to break down.
- Remove soup from the heat and puree until smooth. Jaffrey recommends straining the soup through a seive, but I didn't bother and liked the thick quality of the soup. Were I making this for a party, I'd strain it to make it all silky and fancy.
- Once the soup is pureed, add the cream or coconut milk and stir over low heat to combine. (I used coconut milk, but the recipe calls for 1 cup of cream, but 1/4 cup of coconut milk was perfect for my taste.)
- At this point, I felt that the soup needed a little something, so I added about 1 tablespoon of rice wine vinegar and a pinch of cayenne pepper. I think some whole, popped, mustard seed would have been nice too.
- Serve hot with a healthy garnish of cilantro and fried onion.
Monday, November 9, 2009
Yellow Split Pea and Basmati Rice Dal with Spicy Onion Relish
I'm sort of new to Deborah Madison- I grew up on Moosewood, the Vegetarian Epicure, and my mom's amazing ability to make veggie versions of Bobby Flay recipes. But, I'm quickly becoming a fan. This book is so useful when I find myself confronted with vegetables I don't often or have never prepared myself and when my dwindling bank account pleads for simple trips to the store.
This recipe is a one pot meal that I am remarkably impressed with. Madison's original recipe needed a little punch...So, I've made some changes to the spices and added a dash of vinegar at the end to brighten the whole thing up. If I had kept any of my cookbooks from college, you would see that I consider myself a collaborator with the author, and make copious margin notes as I go. This is one of the first of Madison's recipes that I've tried since buying the book...And, I couldn't make it as is. Perhaps if I had time to make her "Stock for Curried Soups" I wouldn't have needed to augment, but as it is...I'm very happy I made the changes I did. I think this would also be really lovely with a handful of golden raisins or dried currants tossed in toward the end of cooking.
Yellow Split Pea and Basmati Rice Dal
Ingredients
2/3 cup yellow split peas
1 1/3 cups brown basmati rice
3 tablespoons of canola oil (The recipe calls for Ghee, but I didn't want to clarify butter)
1/2 tsp cumin seeds
1 cardamom pod, gently crushed (optional)
1/4 cup chopped fresh cilantro
1/2 tsp garam masala
1/2 tsp tumeric
1/2 tsp ground ginger
3- 4 cups water or vegetable stock (I used 2 cups of Imagine Organics No Chicken Broth and 1 cup water)
1-2 teaspoons unfiltered apple cider vinegar
Soak the peas in warm water for three hours and the rice in warm water for one hour. (This cuts way down on cook time and makes the peas and rice more receptive to the flavors of the spices.) Drain.
Heat the ghee or oil over medium heat in a heavy skillet or saucepan large enough to accommodate all the other ingredients.
Add the cumin seeds and cook until they become fragrant.
Add the peas and rice, stir to coat with the oil. Then add- cilantro, garam masala, tumeric, ginger, cardamom pod, 1 tsp of salt and 3 cups of liquid.
Bring to a bowl. Then cover most of the way and reduce heat to low.
Simmer until the peas are cooked and the rice is soft. You may need to add more water... Do so a little bit at a time. It will take 20 minutes or so to cook.
Remove from the heat and taste for salt, stir in 1-2 teaspoons of the unfiltered apple cider vinegar and serve with onion relish. I think that spicy pickled veggies would also make a great accompaniment.
Spicy Onion Relish
1 sweet onion sliced thin
1 jalapeno sliced into thin ribs (optional)
1/2 teaspoon fresh ground salt
Juice of 1 lemon
1 tsp paprika
1 tsp cayenne
handful of chopped cilantro
handful chopped fresh mango (optional)
*If you're going to go the mango route, dice the onion and jalapeno instead of slicing them thin.
Mix ingredients in a medium sized bowl and use at will.
This recipe is a one pot meal that I am remarkably impressed with. Madison's original recipe needed a little punch...So, I've made some changes to the spices and added a dash of vinegar at the end to brighten the whole thing up. If I had kept any of my cookbooks from college, you would see that I consider myself a collaborator with the author, and make copious margin notes as I go. This is one of the first of Madison's recipes that I've tried since buying the book...And, I couldn't make it as is. Perhaps if I had time to make her "Stock for Curried Soups" I wouldn't have needed to augment, but as it is...I'm very happy I made the changes I did. I think this would also be really lovely with a handful of golden raisins or dried currants tossed in toward the end of cooking.
Yellow Split Pea and Basmati Rice Dal
Ingredients
2/3 cup yellow split peas
1 1/3 cups brown basmati rice
3 tablespoons of canola oil (The recipe calls for Ghee, but I didn't want to clarify butter)
1/2 tsp cumin seeds
1 cardamom pod, gently crushed (optional)
1/4 cup chopped fresh cilantro
1/2 tsp garam masala
1/2 tsp tumeric
1/2 tsp ground ginger
3- 4 cups water or vegetable stock (I used 2 cups of Imagine Organics No Chicken Broth and 1 cup water)
1-2 teaspoons unfiltered apple cider vinegar
Soak the peas in warm water for three hours and the rice in warm water for one hour. (This cuts way down on cook time and makes the peas and rice more receptive to the flavors of the spices.) Drain.
Heat the ghee or oil over medium heat in a heavy skillet or saucepan large enough to accommodate all the other ingredients.
Add the cumin seeds and cook until they become fragrant.
Add the peas and rice, stir to coat with the oil. Then add- cilantro, garam masala, tumeric, ginger, cardamom pod, 1 tsp of salt and 3 cups of liquid.
Bring to a bowl. Then cover most of the way and reduce heat to low.
Simmer until the peas are cooked and the rice is soft. You may need to add more water... Do so a little bit at a time. It will take 20 minutes or so to cook.
Remove from the heat and taste for salt, stir in 1-2 teaspoons of the unfiltered apple cider vinegar and serve with onion relish. I think that spicy pickled veggies would also make a great accompaniment.
Spicy Onion Relish
1 sweet onion sliced thin
1 jalapeno sliced into thin ribs (optional)
1/2 teaspoon fresh ground salt
Juice of 1 lemon
1 tsp paprika
1 tsp cayenne
handful of chopped cilantro
handful chopped fresh mango (optional)
*If you're going to go the mango route, dice the onion and jalapeno instead of slicing them thin.
Mix ingredients in a medium sized bowl and use at will.
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