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more recipes from Rahul’s mom

Chicken Curry
2 chopped onions

1 small can of tomato paste (6 oz)

2 tsp ginger-garlic paste (or 1 tsp garlic and 1 tsp ginger minced)

2 tbsp coriander seeds

1 tsp cumin

1/2 tsp turmeric powder

1/2 tsp whole peppercorns

1 stick cinnamon

4 cloves

1/4 tsp nutmeg

1 tsp fennel seeds

2 tbsp butter or oil

small can of coconut milk (4 oz? 6 oz?)

salt

Powder all the spices in a blender. Fry onions in butter or oil until brown. Add ginger-garlic paste. Add tomato paste. Cook on low heat until tomato paste is very well fried (at least 5 minutes). Add powdered spices, fry some more (5 minutes). Add chicken and salt to taste. And cook on low heat until tender (may take about 30 minutes). After chicken is almost done, add coconut milk. Heat for 5 more minutes.

Potato Bhaji
1 tbsp oil
1 tsp mustard seeds
1/2 tsp turmeric
1 tsp urad dal (optional)
~10 curry leaves (optional)
2 chopped onions lengthwise
4 green chilis
4 red potatoes, boiled, peeled, and quartered
lemon juice
cilantro

heat oil and add mustard seeds. after spattering, add everything except potatoes. Cook until onions are translucent. Add potatoes. Add salt to taste until cooked (about 10 minutes). Add some lemon juice to taste. Add chopped cilantro.

Masala Dosa
1/2 cup urad dal
1 1/4 cup white long-grain rice
1/4 cup brown rice
1 tsp fenugreek seed
salt

Soak everything for 2 hours, blend into batter. Keep overnight. Salt to taste.

Chutney
1 cup dessicated coconut
4 green chilis fried in oil
3 whole red chilis fried in oil
some asaeofetida
salt to taste
mustard seeds
curry leaves

blend in blender. season with mustard seeds and curry leaves.

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Written by orata

June 12, 2009 at 2:36 pm

Posted in recipes

lemon pasta

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Written by orata

June 11, 2009 at 12:12 pm

Posted in recipes

Tagged with

salads

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Here are recipes for two salads I served at a little party we had on Saturday–was supposed to be a BBQ, but weather didn’t permit, so we grilled emu and grass-fed beef indoors.

Also on the menu:

  • drinks: home-brewed German summer ale, Belgian Red cherry lambic-esque beer from New Glarus brewery, whiskey and coke
  • amazing cheese platter that Liz brought with gluten-full and gluten-free crackers: 3 soft sheep cheeses (tomato basil was my favorite; also there were plain and garlic herb) and one semi-aged one
  • Mary’s saag with spinach, mustard greens, and broccoli rabe; served with yogurt and rice.
  • Liz’s black-eyed pea and bell pepper salad
  • Kelly’s Key lime pie. I love Key lime pie to a ridiculous degree and piggishly had two slices.
  • a rhubarb pie I made to use up week-old rhubarb–Joy of Cooking pie crust with about 2/3 whole wheat, 1/3 white flour, 100% butter, 1/2 vodka and 1/2 water to moisten; 1 lb. rhubarb and 1 cup turbinado sugar, with a sprinkle of salt, lemon zest, and vanilla
  • Bananagrams!

Rice salad

White rice (I used medium-grain Jasmine rice; Molly’s recipe called for long-grain, and Italian recipes use Arborio/superfino)

Bacon

Celery

Flat leaf parsley

Fresh lemon juice

Olive oil

Grapeseed oil

Salt

Pepper

Boil the rice in plenty of water (like making pasta, rather than steamed rice). As it’s cooking, make a vinaigrette from the lemon juice, oils, salt, and pepper.

When the rice is cooked, drain it in a colander and rinse with plenty of cool water to get the excess starch off. Dress it immediately so the vinaigrette can soak into the warm rice.

Fry the bacon until crisp, and crumble it into pieces. Dice the celery and chop the flat-leaf parsley. Mix these into the salad, let sit for a while, and serve at room temperature.

Molly’s recipe calls for capers instead of bacon, but I didn’t have any capers, so substituted another source of umami, salty goodness.

Watermelon feta salad

Watermelon, cubed

Lemon juice

Olive oil

Salt

Pepper

Cilantro, chopped

Flat leaf parsley, chopped

Feta cheese, crumbled

Red onion

Slice the red onion into thin half-moons and marinate in lemon juice for a couple of hours.

Make a vinaigrette from the lemon juice, olive oil, salt, and pepper.

Just before serving, gently mix the watermelon, feta, herbs, onion, and dressing together. Let sit for a minute or two and drain as much liquid out as possible. (The salad will continue to accumulate liquid, unfortunately.)

Written by orata

June 8, 2009 at 12:06 pm

Posted in parties, recipes