Wednesday, June 24, 2009

Newfound discovery of cooking Indian.
For Tina

Note before beginning the meal:
1. Make sure you have all these new spices.
2. Ginger suggestion- purchase a refridgerated tube of ginger in the produce section and keep in freezer.
3. Buy fresh cilantro and then chop up remaining leaves and fill ice cube tray with them. Barely cover them with water and place in freezer.
4. You can use fresh tomatoes if you'd like. I use the can b/c I like the curries to be juicy.
5. These spices are a bright green color so make sure you're using non-staining utensils when cooking.

Chana Masala (Chick Pea dish)
-1 tbsp butter
- 1 garlic clove
- 1/2 tbsp ground coriander*
- 1 tsp ground cumin*
- 1/4 tsp ground cayenne pepper*
- 1/2 tsp ground turmeric*
- 1/2-1 can of diced tomatoes
- 1/2 cup water
- 1 15 oz can of chick peas
- 1 tsp paprika+
- 1/2 tsp garam masala+
- 1/2 tsp salt+
- juice of lemon
- 1/2 jalepeno, seeded & chopped (if you want more heat)
- 1 tsp grated ginger (I used the kind from the tube)

* prepare together.
+ prepare together.

Toss butter in skillet till melted. Add onions and cook until brown, about 6 minutes. Add garlic for another minute. Add coriander, cumin, cayenne pepper and turmeric. Stire in for 30 seconds. Stir in desired amount of tomatoes. Cook 5 minutes. Reduce to simmer. Add paprika, garam masala, salt and lemon juice. Simmer for 10 minutes. Sprinkle in ginger and jalepeno, stir for 30 seconds. Season with salt, if desired. Serve over rice or along with naan.

Gobi Aloo (Cauliflower & Potato Dish)

- 1tbsp veggie oil
- 1 tsp cumin seeds*
- 1 tsp minced garlic*
- 1 tsp ginger paste*
- 2 medium potatoes, peeled and cubed
- 1 head of cauliflower, rinsed
- 1/2 tsp turmeric+
- 1/2 tsp paprika+
- 1 tsp cumin+
- 1/2 tsp garam masala+
- 1/2 tsp salt
- 1 tsp fresh cilantro, chopped

* prepare together.
+ prepare together.

Place cubed potatoes in bowl filled with water. Microwave for 3 minutes to soften. Place rinsed cauliflower in bowl (no water). Microwave for 3 minutes to soften. Heat oil in wok or stirfry pan. Add cumin seeds, garlic and ginger. Add potatoes and cook for one minute. Add turmeric, paprika, cumin, garam masala and salt. Cover and continue cooking for 5-7 minutes, stirring occasionally. Mix in cauliflower and cilantro, reduce heat and cover. Stir occasionally, continue cokoing for 10 minutes or until potatoes and cauliflower are tender. Serve with naan.

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