Eggplant Caviar with Mint Yogurt Sauce

August 11th, 2011 § 0 comments § permalink

Serves 8

Ingredients

1 large eggplant
2 medium tomatoes, chopped medium
1 teaspoon cumin seeds
1 tablespoon fresh cilantro leaves
1 teaspoon salt
1 teaspoon lemon zest
2 cloves garlic, chopped fine
¼ cup extra-virgin olive oil
8 ounces Greek Yogurt
¼ cup fresh mint, chopped fine
¼ cup fresh lemon juice

Directions

Preheat oven to 425°F. Slice eggplant in half and place skin side down on a lined baking sheet. Roast about 40-45 minutes or until brown, bubbly and tender. Set aside to cool. In the same oven at the end of the eggplant’s time place the tomatoes in a glass baking dish and sprinkle with cumin seeds, cilantro, salt, lemon zest and garlic. Roast for about 5-10 minutes. Remove the eggplant from its skin and chop super fine. In a large mixing bowl combine eggplant and tomatoes and mix well. Divide up into ramekins and drizzle a little olive oil on top. Place in the broiler for about 3 minutes or until slightly charred on top. Meanwhile, in a small bowl combine the yogurt, mint and lemon juice and mix well. Season with salt and drizzle the over the eggplant and garnish with a mint or cilantro leaf.

Khichdi

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredient

1 cup small split yellow dal, pre-soak for 30 minutes
1 cup of rice
2 tablespoon ghee (clarified butter)
1 tablespoon of cumin seeds
½ teaspoon of asafetida (Kayam) powder (found at specialty Indian store)
1 teaspoon turmeric powder
1 small piece of ginger, grated
2 green chilies, chopped
2 cloves garlic, chopped
4 whole black peppercorns
4 whole cloves
1 red potato, small dice
1 medium onion, small dice
½ cup of green Indian peas or frozen green peas
4 cups of water
Salt to taste

Directions

Wash and soak the split yellow gram and rice together for 15 minutes. Drain till water is clear. Heat the water until it is boiling and keep aside. On medium heat, add ghee in a large heavy pot (cast iron will work) until the hot. Add the cumin seeds and let them splutter. Add the asafetida, turmeric, ginger, peppercorns and cloves. Stir for a minute or till fragrant. Be careful not to burn the mixture. Add potatoes and onion with salt. Cook until onions become translucent. Add the split yellow gram and rice, mix well. Add peas at the very end. Add the hot water to this and bring to a boil. Cover and keep on low heat for 25 minutes or till the mixture is slightly mushy. Taste to make sure dal is cooked all the way.

Khichdi is traditionally cooked in a pressure cooker which is much faster. If you happen to have one, in the last step after adding all the ingredients, cover and bring to maximum pressure on high heat. Pressure cook on high heat for 4 whistles. Put off the flame and set aside till all the steam escapes.

*Recipe Property of Palak Patel

Tarka Daal

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound chana dal (dried yellow split peas), rinsed until the water runs clear
2 pints water
4 tablespoons clarified butter
2 tablespoon cumin seeds
1 medium onion, finely chopped
3 to 4 whole green chilies, pricked with a knife
1 small (2 inch) piece fresh ginger, grated
3 cloves garlic, peeled and left whole
3 vine ripe tomatoes, chopped
1 teaspoon ground turmeric
1 tablespoon garam masala
1 1/2 teaspoon ground coriander
Kosher salt to taste
Lemon juice to taste
Handful chopped fresh cilantro leaves

Directions

Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 40 minutes to 1 hour, or until the lentils are just tender, adding more water as necessary.

When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.

Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown. Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.

Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt before serving. Stir in the chopped cilantro just before serving. If this dish is not sour enough for you, add a squeeze of lemon juice. If you are a garlic lover, you can add another 2 cloves of garlic.

*Recipe Property of Palak Patel

Massaman Thai Curry Paste / Gaeng Massaman

June 23rd, 2011 § 1 comment § permalink

Makes 1 cup

Ingredients

5 small fresh red chilies
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons white peppercorns, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
5 cardamom pods, toasted, husks removed and seeds scraped
1 teaspoon cinnamon
3 cloves, toasted and crushed
1 cup fresh cilantro leaves, chopped

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Thai Red Curry Paste / Gaeng Phet

June 23rd, 2011 § 0 comments § permalink

Makes 1 cup curry paste

Ingredients

5-10 small fresh red chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
1 tablespoon turmeric
1 tablespoon paprika
2 tablespoons white peppercorn, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

1/2 cup lime juice

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Thai Green Curry Paste / Gaeng Keow Wan

June 23rd, 2011 § 1 comment § permalink

Makes 1 cup curry paste

Ingredients

5-10 small fresh green chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
3 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons black and white peppercorns, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped

1/2 cup lime juice
1 cup fresh cilantro leaves, chopped

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Guatamalan Pollo en Peppian Tacos (Chicken Tacos with Pumpkin Seed Sauce)

April 23rd, 2011 § 0 comments § permalink

Makes 20 tacos

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
2 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
Tortillas, for serving

DIRECTIONS

In a medium saucepan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock, blend until smooth. Mix in with chicken and serve with warm tortillas.

Guatamalan Red Chili Pork Chuchitos (Tamales)

April 23rd, 2011 § 0 comments § permalink

Makes 20 tamales

INGREDIENTS

For the red chili pork

2 cups water
1 medium tomato, chopped medium
1 red chile, torn into pieces
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 pound pork butt
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped

For the tamale dough

2 cups masa harina
1 teaspoon lime zest
2 cups pork stock, reserved from poached pork
½ cup lard
1 teaspoon baking powder
1 teaspoon salt

Corn husk wrappers
Hot sauce

DIRECTIONS

For the red chili pork

Place water, tomatoes, chile, onions, garlic, spices, pork butt, salt and bay leaf in a medium saucepan and bring to a boil. Reduce heat and simmer for about 1 hour or until pork is falling apart and soft. Take off heat and cool. Discard the bay leaf. Shred the pork by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium sized bowl and add fresh herbs and combine. Set aside.

For the tamale dough

In a large mixing bowl combine masa harina and lime zest with 2 cups of the reserved cooking liquid from pork and mix well. Meanwhile, in the bowl of a kitchen aid mixer or with an electric hand held mixer, mix the lard until fluffy, about five minutes. Add the lard to the masa harina mixture, a little at a time, until fully incorporated. Add the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling, water for 1-2 minutes, take out and cool slightly before handling. In the corn husk, place about ½ cup of the masa mixture topped with shredded pork and herb mixture. Fold over the corn husk like you are folding a present and tie the package with a corn husk tie or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips and tamales from getting soggy). Steam tamales on medium heat for about 30-45 minutes or until soft and cooked through. Serve with hot sauce.

Shredded Chicken Mole Verde Tostadas

April 23rd, 2011 § 0 comments § permalink

Makes 15 tostadas

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
5 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
15-20 tostada shells (corn tortillas cooked in oil)

DIRECTIONS

In a medium sauce pan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock; blend until smooth. Mix in with chicken and serve with warm tostada shells.

Salsa Rojo (Red Sauce)

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

1 tablespoons olive oil
2 medium dried red chilies, seeded and chopped (stems included)
½ a medium yellow onion, chopped
½ a poblano pepper, seeded and chopped
1 medium tomato, chopped
½ tablespoons tomato paste
2 tablespoons fresh cilantro leaves
1 clove garlic, chopped
½ teaspoon cumin
¼ teaspoon cumin seeds
¼ teaspoon smoky chili powder
1 teaspoon salt
½ cup water (or chicken broth)

DIRECTIONS

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Shredded Chipotle Chicken Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

½ tablespoon cumin
½ tablespoon chili powder
½ teaspoon cumin seeds
Zest of 1 lime
1 chicken breast
Salt/pepper
1½ tablespoons canola oil
½ a large white onion, chopped medium
1 poblano pepper, chopped
Juice of 1 lime
3 whole chipotle peppers in adobe, chopped
¼ cup tomato sauce
3 tablespoons chicken stock
Tortillas, for serving

For garnish:

Pickled onions
Avocadoes

DIRECTIONS

In a bowl, combine all spices and lime zest and mix well. Rub all over chicken breasts and season with salt and pepper. In a medium heavy bottom skillet heat canola oil and brown chicken breasts on each side until brown. Remove from pan and set aside, add onions and poblanos and cook until tender.
Add lime juice, chipotles, tomato sauce and chicken stock. Stir well. Place chicken breasts back in pan with sauce and cook for about 15 minutes on a gentle boil or until tender. Take out chicken and shred with a fork. Place meat back in pan.

Serve on flour or corn tortillas garnished with pickled onions and avocadoes.

Spicy Black Bean Sweet Corn Tomato Salad

January 18th, 2011 § 0 comments § permalink

002 (2)

Serves 4

This salad is so delicious and quick to prepare, healthy as all heck, and CHEAP CHEAP to make! I eat it often when I am short on time. I used to sprinkle cotija cheese over the top, but since I am on my new, almost-vegan diet I have eliminated it and have not for a second had any complaints!

Ingredients

2 cans black beans, drained and rinsed
1 basket cherry tomatoes, sliced in half
1 jalapeño, deseeded and chopped fine (for spicier or lazier version leave seeds)
1 red bell pepper, deseeded and chopped fine
1 cup chopped cilantro
2 teaspoons cumin
1 teaspoon cumin seeds, toasted (lazier version can add them untoasted)
Juice of 2 limes
8 corn tortillas, cooked over a gas stove
2 teaspoons Maldon finishing salt, check for taste

Directions

Mix all ingredients except tortillas and salt in a medium mixing bowl, stir well. Add salt to taste, and let stand about 5 minutes to absorb. Serve with warm tortillas.

Indian Cheese in an Herbed Green Sauce

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For the paneer

1 pound whole milk ricotta cheese
½ to 1 tablespoon canola oil

For the green sauce

1 pound bag fresh spinach, stemmed and washed, or 1 pound frozen spinach, unthawed
1 tablespoon ghee, butter, or canola
3 whole dried red chiles
¾ teaspoon cumin seeds
7 green cardamom pods
7 whole cloves
¾ teaspoon fennel seeds
18 teaspoon asafetida (optional)
1 tablespoon fresh ginger, finely chopped
½ teaspoon salt, or to taste

For the tempering oil (optional)

1 tablespoon ghee or canola oil
½ teaspoon cumin seeds
¼ teaspoon fennel seeds
1 whole dried red chile
18 teaspoon asafetida (optional)
18 teaspoon cayenne pepper

DIRECTIONS

For the paneer, preheat the oven to 450°F. Spread the ricotta evenly in a 9 x 5-inch loaf pan. Bake until the cheese is lightly browned on top and firm but not dry, about 40 minutes. Let cool (the cheese will firm as it cools), then cut into 1 to 1½-inch squares. Reserve half, and refrigerate or freeze the rest for another use.

Heat ½ tablespoon of the oil in a large nonstick pan over medium-high heat. Add as many squares of paneer as will comfortably fit, and brown the squares on all sides. Drain the cheese on paper towels. Continue this way to brown all of the paneer, adding ½ tablespoon more oil as needed. Set the paneer aside.

Bring about 2 inches of water to a boil in a large pot. Add the spinach, cover, and cook, stirring every now and then until fresh spinach is wilted or frozen spinach is thawed, about 5 minutes. Drain, reserving the cooking water, and puree in a blender or food processor, adding a few tablespoons of the cooking water if necessary for pureeing.

Heat the ghee, butter, or oil with the red chiles, cumin, cardamom, cloves, and fennel seeds in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the cumin turns a golden brown color, 1 to 2 minutes. Stir in the asafetida, if using. Then add the ginger, and cook, stirring, 45 seconds. Add the spinach puree and the salt. Cook, uncovered, over medium heat, 5 minutes. Gently place the paneer squares on top of the greens. Cover, and cook gently 5 more minutes. Halfway through the cooking, use a large spatula to gently turn the paneer in the spinach. (Careful, the paneer will break easily). Taste the green for salt.

For the tempering oil (if using), heat the ghee or oil with the cumin, fennel seeds, and red chile in a small frying pan or kadai over medium-high heat. Cook, stirring, until the seeds, until the seeds turn a golden brown color, 1 to 2 minutes. Add the asafetida, if using, and cayenne and pour immediately into the spinach mixture. Give it a stir, and serve hot.

© Recipe Property of Suvir Saran

Corn Curry

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For green paste

1 fresh hot green chile, stemmed and cut in half
½ teaspoon cumin seeds
2-inch piece fresh ginger, peeled and cut into large chunks
12 fresh or 16 frozen curry leaves, torn into pieces (optional)
¼ cup fresh cilantro sprigs (with tender stems only)
2 tablespoons water

For the main dish

1 cup milk
1 cup half-and-half
3 tablespoons canola oil
1½ teaspoons cumin seeds
1 teaspoon black mustard seeds (optional)
3 whole dried red chiles
¼ teaspoon turmeric
6 fresh or 10 frozen curry leaves, torn into pieces (optional)
18 teaspoon asafetida (optional)
1 tablespoon all-purpose flour
¾ teaspoon salt, or to taste
4 cups fresh corn kernels (cut from about 6 ears) or frozen corn

DIRECTIONS

For the green paste, combine all of the ingredients in a small food processor, and process into a paste. Set aside. Combine the milk and the half-and-half in a 2 cup measure or small bowl. Combine the oil, cumin, and mustard seeds, if using, in a large saucepan over medium-high heat. Cover if using mustard seeds (they pop and splatter), and cook until the cumin turns golden brown or you heat the mustard seeds crackle, 1 to 2 minutes.

Add the chiles, turmeric, curry leaves, and asafetida (if using) and stir. (Stand back if using curry leaves; they spit when they hit the oil.) Immediately add the green paste, and turn the heat down to low. Then cook, stirring, 1 minute.

Add the flour, and cook, stirring, 1 more minute, scraping the bottom of the pan to keep the flour from sticking. Gradually add the milk mixture, about 1 tablespoon at a time at first, to make a smooth paste. Start to add the milk more quickly, adding the final cup all at once. Stir in the salt and the corn, and bring to a boil. Reduce the heat, and simmer, uncovered, until the corn is tender, about 4 minutes. Taste for salt, and serve hot.

© Recipe Property of Suvir Saran

Curried Black-Eyed Peas

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

¼ cup canola oil
4 whole cloves
¼ teaspoon black peppercorns
6 green cardamom pods
1-inch piece cinnamon stick
3 whole dried red chiles
½ teaspoon cumin seeds
2 bay leaves
1½-inch piece fresh ginger, peeled and minced
1 large red onion, finely chopped
2 teaspoons salt, or to taste
2 garlic cloves, mashed in a mortar and pestle with 18 teaspoon cumin seeds
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon cayenne pepper
3 medium tomatoes, quartered and pureed in a food processor or blender
¼ cup plain yogurt
½ teaspoon garam masala
3 (15½-ounce) cans black-eyed peas, drained and rinsed
1 cup water

DIRECTIONS

Combine the oil with the cloves, peppercorns, cardamom, cinnamon, chiles, cumin seeds, and bay leaves in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.

Add the ginger, and cook 1 minute. Add the onion and salt, and cook, stirring, until the onion turns a uniform golden brown color, about 15 minutes. Keep a measuring cup of water by the stove. As the onion begins to stick to the bottom of the pan and burn, add water, about 1 teaspoon at a time, and scrape the pan with a wooden spoon to pull up the browned bits, keeping the onion and spices from burning. Do this as often as necessary (5 or 6 times) until the onion is well browned.

When the onion is cooked, add the garlic, and cook, stirring, 1 to 2 minutes. Add the coriander, ground cumin, and turmeric, and cook until the raw smell of the spices disappears, about 30 seconds. Add the cayenne, and then immediately the pureed tomato. Bring to a boil, reduce the heat, and simmer uncovered until a film of oil pools on the surface of the sauce, about 5 minutes.

Meanwhile, in a measuring cup or bowl, whisk or stir the yogurt until smooth. Stir about 2 tablespoons of the hot sauce in the yogurt to temper it. When the tomato sauce has cooked 5 minutes, stir in the tempered yogurt, the garam masala, black-eyed peas, and water. Turn the heat to medium, and heat until a bubble or two just breaks the surface, 5 to 7 minutes. (Do not allow yogurt in sauce to boil, or it will curdle.) Taste for salt, and serve hot.

© Recipe Property of Suvir Saran

Warm Lentil Salad with Coconut and Tomato

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2½ tablespoons canola oil
1 tablespoon black mustard seeds (optional)
1 teaspoon yellow split peas
1 teaspoon cumin seeds
2 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
18 teaspoon asafetida (optional)
1 fresh hot green chile, cut corsswise into thin slices
1 red onion, sliced
1½ teaspoons salt, or to taste
2 tablespoons unsweetened shredded coconut (optional)
1 small tomato, chopped
1 cup split peas or lentils simmered in water to cover until tender, and drained
Juice of ½ lemon
¼ cup chopped fresh cilantro

DIRECTIONS

Combine the oil, the mustard seeds (if using), and yellow split peas in a large, heavy-bottomed saucepan or casserole dish over medium-high heat. Cook, stirring, until the mustard seeds crackle and/or the dal begins to color, 1 to 2 minutes. (Cover the pan if using mustard seeds; they pop and splatter.)

Add the cumin and cook, stirring, until the cumin turns golden brown, about 1 minute.

Add the dried chiles, curry leaves, and asafetida (if using), and cook, stirring, about 1 minute. (Stand back when using the curry leaves; they spit when they hit the oil.)

Add the fresh chile, onion, and salt, and cook until the onion softens, 2 to 3 minutes. Add the coconut, if using, and cook, stirring, until it turns golden brown, about 2 more minutes. Add the tomato, and cook, stirring, about 1 minute. Add the cooked lentils, lemon juice, and cilantro, and stir until the lentils are warmed through. Taste for salt. Spoon the salad into a serving bowl, and serve warm or at room temperature.

© Recipe Property of Suvir Saran

“Kwalitys” Chickpeas

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

3 tablespoons canola oil
1 teaspoon cumin seeds
¼ teaspoon black peppercorns
4 whole cloves
4 green cardamom pods
3 whole dried red chiles
1½-inch piece of fresh ginger, minced
4 fresh or 6 frozen curry leaves, torn into pieces (optional)
2 red onions, finely chopped
3 fresh hot green chiles, slit the length of the chile
1½ teaspoons salt, or to taste
2 teaspoons dried mango powder (amchur), or the juice of 1 lemon
2 teaspoons pomegranate seed powder (anaardaana), or the juice of 1 lemon
2 teaspoons ground toasted cumin
½ teaspoon turmeric
1 teaspoon garam masala
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1½ cups water
3 (19-ounce) cans chickpeas, drained and rinsed

DIRECTIONS

Combine the oil, cumin seeds, peppercorns, cloves, cardamom, and red chiles in a large saucepan over medium-high heat. Cook, stirring, until the cumin begins to brown, 1 to 2 minutes.

Add the ginger and curry leaves, if using, and cook, stirring, about 30 seconds. (Stand back if using curry leaves; they spit when they hit the oil.) Add the onions, green chiles, and salt while cooking, stirring often, until the onions turn a uniformly dark brown color, about 20 minutes. Keep a cup of water beside the stove as the onions cook. As the onions begin to stick to the bottom of the pan, add water, about 1 teaspoon at a time, and stir and scrape the bottom of the pan, add water, about 1 teaspoon at a time, and stir and scrape the bottom of the pan with the spoon to pull up the browned bits, keeping the onions and spices from burning. Do this as often as necessary (5 or 6 times) until the onions are well browned.

When the onions are cooked, add the mango and pomegranate powders, if using, as well as the ground/toasted cumin, turmeric, and ½ teaspoon of garam masala; cook, stirring, about 30 seconds.

Stir in the cayenne and black peppers. Immediately add the water and all but about ½ cup of chickpeas. Mash the rest of the chickpeas to a puree with the back of a form, and add them to the pan along with the remaining ½ teaspoon garam masala. Bring to a simmer, stirring, and cook gently, partially covered, for 15 minutes. Stir in the lemon juice, if using. Taste for salt, and serve hot.

© Recipe Property of Suvir Saran

Tamarind Rice

January 18th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

1 tablespoon plus 1½ teaspoons tamarind concentrate
½ cup warm water
3 tablespoons canola oil
½ cup unsalted peanuts (preferably unroasted), roughly chopped
1 tablespoon mustard seeds
16 curry leaves, roughly torn (optional)
6 dried red chiles (optional)
1 teaspoon cumin seeds
¾ teaspoon turmeric
1 large red onion, quartered and thinly sliced
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons Sambhaar, or 1 teaspoon curry powder
7 cups cooked basmati rice, drained, spread out on a baking sheet, and cooled to room temperature

DIRECTIONS

Place the tamarind in a small bowl, and pour the warm water over it. Whisk together until the tamarind is completely dissolved, and set aside.

Heat the oil, peanuts, and mustard seeds in a large skillet or pot over medium-high heat until the mustard seeds begin to pop, 2 to 3 minutes. Add the curry leaves, chiles, cumin, turmeric, and cook until the peanuts are golden, about 1½ minutes. Add the onion, salt, and Sambhaar, and cook until the onion is soft, 4 to 5 minutes, stirring often (if the onion begins to burn, turn the heat down). Add the tamarind water, and cook until the water is evaporated, stirring often, for about 2 minutes.

Stir in the rice, and cook until the rice is hot, about 2 minutes (if the rice was in the fridge it will take an extra 2 to 4 minutes to warm up), stirring once or twice to make sure nothing burns at the bottom of the pan. Taste for seasoning, and serve.

© Recipe Property of Suvir Saran

Not-so-dull Dal

January 18th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons canola oil
2 teaspoons cumin seeds
3 dried red chiles
Pinch asafetida (optional)
1 medium red onion, halved and thinly sliced
1 jalapeño (cored and seeded to make more mild), finely chopped
1 tablespoon kosher salt
2 garlic cloves, peeled and finely chopped
1½ cups washed masoor dal or yellow split peas (channa dal)
6 cups water
Juice of ½ lemon

DIRECTIONS

Heat the oil with cumin and chiles in a medium saucepan over medium-high heat for 1½ minutes. Add the asafetida (if using), and cook for 20 seconds, and then add the onion and jalapeño. Cook for 1 minute, stir in the kosher salt, and cook until the onion and jalapeño have softened, about 3 minutes, stirring often. Add the garlic and lentils, and cook until garlic becomes fragrant, 1 to 1½ minutes. Stir in ¼ cup of the water, cook until the pan is dry, and then add an additional 5¾ cups water and the lemon juice. Bring to a boil, and then reduce heat to a simmer. Partially cover, and stir every 10 minutes until the lentils are soft and break apart easily but are not completely broken down, 25 to 35 minutes. Taste for seasoning, and serve with rice.

© Recipe Property of Suvir Saran

Samosas, Puff Pastry, with green peas

January 18th, 2011 § 0 comments § permalink

Makes 9 turnovers

INGREDIENTS

2 tablespoons canola oil
1 teaspoon cumin seeds
1 (9-to-10-ounce) package frozen petite peas
¼ teaspoon salt
2 tablespoons Green Chutney, or store-bought (sold as cilantro or mint chutney)
1 tablespoon Tamarind Chutney, or store bought
1 pound frozen puff pastry, thawed
1 egg whisked with a pinch of salt, for glaze

DIRECTIONS

Preheat the oven to 400°F.

Combine the oil and cumin in large frying pan over medium-high heat. Cook, stirring, until the cumin begins to brown, 1 to 2 minutes. Add the peas and the salt, and cook, covered, until the peas soften, 5 to 6 minutes. Remove from the heat, and stir in the chutneys. Let cool.

Lay a sheet of puff pastry on a lightly floured work surface. Cut the sheet into the thirds along the lines of the folds. Roll out one-third to a 6-by 12-inch rectangle. Cut the rectangle crosswise into third to make three smaller rectangles. Brush all around the edges of each with egg glaze. Spoon a generous tablespoon of peas in the center. Fold the top of the rectangle down so that it meets the bottom layer 1 to 1½ inches above the bottom edge and makes a triangle. Fold the bottom up, and tuck the overhang over. Press gently to seal. Put on a baking sheet, and brush with the egg glaze. Repeat to make two more turnovers. Then roll out, and fill six more turnovers.

Bake until crisp, 18 to 20 minutes. Serve hot.

© Recipe Property of Suvir Saran

Tamarind Chutney

January 14th, 2011 § 0 comments § permalink

Makes about 1¼ cups

INGREDIENTS

1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
½ teaspoon cayenne pepper
½ teaspoon fennel seeds
½ teaspoon asafetida (optional)
½ teaspoon Garam Masala
2 cups water
1¼ cups sugar
3 tablespoons tamarind concentrate

DIRECTIONS

Heat the oil and spices in a medium saucepan over medium-high heat, and cook until the spices are fragrant and lightly toasted, about 1 minute. Whisk in the water, sugar, and tamarind concentrate until completely dissolved, and bring to a boil. Turn the heat down to medium, and simmer until the sauce turns the color of chocolate and is thick enough to leave a trail on the back of a spoon, 20 to 30 minutes. (While still warm it will look like chocolate sauce, and it will thicken a bit as it cools.) Taste for seasoning, transfer to a covered plastic container, and store in the refrigerator for up to 2 weeks or ladle into dry and sterilized jars and can according to the manufacturer’s instructions.

© Recipe Property of Suvir Saran

Parathas Stuffed with Potato, Chiles, and Cilantro

January 14th, 2011 § 0 comments § permalink

Makes about 12 Parathas

INGREDIENTS

1 cup whole wheat flour plus 1 cup unbleached all-purpose flour, or 2 cups chapati flour
Salt
1 to 1¼ cups water
1½ pounds boiling potaotes, boiled in their skins until tender (25 to 30 minutes) and cooked
½ cup very finely chopped red onion
1 fresh hot green chile, very finely chopped
1½ tablespoons very finely chopped fresh cilantro
½ teaspoon cayenne pepper
½ teaspoon garam masala
¼ teaspoon cumin seeds or ½ teaspoon carom seeds
Juice of ½ lemon or lime
All purpose-flour, for rolling
Canola oil, for cooking
Butter, for serving

DIRECTIONS

Mix the flour(s) and 1 teaspoon salt in a large bowl. Add ½ cup of the water to the flour mixture, and mix with your hand to combine. Add another ½ cup water, and mix again. Continue adding water, a little at a time, until the dough forms a ball. The dough should take about 1 cup of water.

Now knead the dough vigorously on a clean, unfloured work surface until the dough is moist, soft, and slightly sticky, but doesn’t cling to clean hands or the work surface, about 5 minutes. If the dough is try, dip your fingers into some water and knead the water into the dough. Put the dough into a clean bowl, cover with a clean damp kitchen towel pressed directly onto the surface, and let rest at 10 minutes or up to 30 minutes.

Meanwhile, peel the potatoes and mash them roughly in your hands in a bowl. Add 1 teaspoon salt, the onion, chile, cilantro, spices, and lemon or lime juice, and mix well to form a fairly smooth mixture (there will be small lumps present).

When the dough has rested, set out a bowl of all-purpose flour and a small bowl of canola oil, with a spoon, on your work surface. Lightly flour your work surface as well.

Break off a piece of dough about the size of a gold ball. Toss it first in the bowl of flour, and then roll it between the palms of your hands to make a ball. Set the ball on your work surface, and flatten to a 2-inch disk. Now roll the disk, flouring the work surface and dough as needed, into a thin round 4½ to 5-inches in diameter. Mound about ¼ cup of the potato mixture into the center of the dough rough. Bring the edges of the up over the top of the filling, and press them together to make a pouch. Press down on the neck of the pouch with the palm of one hand to make a slightly rounded disk. Turn the disk in the bowl of flour, and roll it out again into a round about 6-inches in diameter. Continue to roll all of the remaining dough into parathas, and stack them on the plate with sheets of plastic wrap between them.

Heat a griddle or frying pan (preference goes to cast-iron) over medium-high heat. Place the dough round on the heated, ungreased griddle or in the pan, and cook until the dough darkens slightly and you see bubbles begin to form underneath the surface of the dough, 30 seconds to 1 minute. Now you flip the paratha with a spatula, and cook until the bubbles form again.

With the back of the spoon, coat the top of the paratha with oil. Flip, and coat the other side with oil. Now continue cooking, pressing gently on the bread the the back of the spoon and moving the spoon around in a circular motion to press the bread onto the pan for even browning. When the bottom of the bread has browned, flip and repeat. Do this a few times until both sides of the paratha are golden brown and very crisp, 2 to 3 minutes in total.

Remove the paratha from the pan and spread with butter. Serve immediately. Then continue on this way until all of the parathas have been cooked.

© Recipe Property of Suvir Saran

Rice Pilaf with “Standing Spices”

January 14th, 2011 § 0 comments § permalink

Serves 6 to 8

INGREDIENTS

2 cups basmati rice
4½ cups cold water
2 medium red onions
¼ cup canola oil, plus about 1 cup for deep-frying
1 teaspoon cumin seeds
8 green cardamom pods
A 2½-to-3-inch piece cinnamon stick, broken in half
¼ teaspoon whole cloves
¼ teaspoon black peppercorns
¼ teaspoon coriander seeds
3 bay leaves
3 whole dried red chiles
2 garlic cloves, minced
1 teaspoon salt

DIRECTIONS

Combine the rice and water in a bowl and soak for 20 minutes. Drain the rice and reserve the water separately.

Mince 1 onion and reserve.

For the fried-onion garnish, thinly slice the second onion. Heat the 1 cup oil in a small (about 6-inch) heavy bottomed saucepan over medium heat to 360°F. The oil should come about ½ inch up the side of the pan. If necessary, add more oil. (To gauge the temperature of the oil without using a thermometer, drop a piece of bread about 1-inch square into the hot oil over medium heat, turning often, when the oil reaches 360°F, the bread should begin to brown almost immediately and turn golden brown all over – like a crouton – in about 30 seconds.) Add the sliced onion and deep-fry, stirring often, until the onion turns dark brown, 15 to 20 minutes. Drain on paper towels and then let stand until cool and crisp. Set aside. Discard the oil.

Preheat the oven to 350°F.

Combine the ¼ cup oil, the cumin, the cardamom, cinnamon stick, cloves, peppercorns, coriander, bay leaves, and chiles in a large ovenproof casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes.

Add the reserved minced onion and cook, stirring, until wilted, about 5 minutes. If the caramelized sugars from the onion begin to collect on the bottom of the pan, add water, about a tablespoon at a time, and stir, scraping the bottom of the pan to pick up the browned bits.

Add the garlic, and cook, stirring, 30 seconds. Add the drained rice and cook, stirring, 1 minute. Add the reserved soaking water and salt, and bring to a boil, stirring occasionally to keep the rice from sticking to the bottom of the pan. Then turn the heat down and simmer vigorously, covered, until the water is entirely absorbed and the rice cooked through, about 10 minutes.

Put the casserole in the oven and bake 10 minutes. Then remove from the oven and let rest 5 minutes. Sprinkle with the fried onions and serve hot.

© Recipe Property of Suvir Saran

Stir Fried Carrots with Cumin and Lime

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

2½ tablespoons canola oil
2 teaspoons black mustard seeds (optional)
A 1-inch piece fresh ginger, peeled and cut into a fine julienne
½ fresh hot green chile, minced
3 whole dried red chiles
1 teaspoon cumin seeds
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1½ pounds carrots, peeled and grated on the large holes of a grater
¾ teaspoon salt, or to taste
Juice of ½ lime or lemon

DIRECTIONS

Combine the oil and mustard seeds, if using, in a large wok, kadai, or trying pan over medium-high heat.

Cover (the mustard seeds pop and splatter) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. (Or heat just the oil in the same pan.)

Add the ginger, fresh and dried chiles, cumin, and curry leaves, if using, and cook uncovered, stirring until the ginger crisps a little, about 1½ minutes. (stand back if using curry leaves; they spit when they heat in oil).

Add the carrots and cook, stirring, until warned through, 3 to 4 minutes. Stir in the salt and the lime or lemon juice. Taste for salt and serve hot or cold.

© Recipe Property of Suvir Saran

Stir Fried Cauliflower with Potato & Crunchy Bengali Spice

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

3 tablespoons canola oil
1 teaspoon nigella seeds (optional)
1 teaspoon cumin seeds
Rounded ¼ teaspoon coriander seeds
A 2-inch piece fresh ginger, peeled and chopped
1½ pounds red boiling potatoes, peeled, halved, and sliced lengthwise about ½ inch thick
1 small to medium head cauliflower, cored and cut into medium florets
18 teaspoon ground cumin
18 teaspoon cayenne pepper
1 fresh hot green chile, chopped
1 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro

DIRECTIONS

Combine the oil, nigella, if using, cumin, and coriander seeds in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the cumin turns golden brown, 2 to 3 minutes.

Add the ginger and cook, stirring, 1 minute. Add the potatoes and stir well to coat with the spices. Then cover and cook until the potatoes have browned some and have begun to soften and stick to the bottom of the pan, 8 to 10 minutes. Stir three or four times during this time and check the cooking. If the potatoes brown too quickly, turn the heat down. If they aren’t browning at all, raise the heat.

Add the cauliflower, ground cumin, cayenne, and fresh chile and stir to coat the cauliflower with the spices. Then cover and cook, stirring and scraping the bottom of the pan three of four times during cooking, until the potatoes are well browned, about 10 minutes.

Sprinkle the vegetables with salt, cover, and continue cooking until the cauliflower is nicely browned and the vegetables are tender, 5 to 10 minutes. Stir the vegetables every 3 to 4 minutes and check the cooking; if they begin to stick badly and burn, add a teaspoon of water and scrape with a spatula to loosen the spcies and crispy bits from the bottom of the pan. Sprinkle with the chopped cilantro and serve hot.

© Recipe Property of Suvir Saran

Mezcal, Cilantro Dried Cherry Glazed Chicken Wings

January 14th, 2011 § 0 comments § permalink

Makes about 30 Chicken Wings

INGREDIENTS

3 pounds chicken wings or little drumsticks
¾ cup dried cherries
½ cup mezcal (the smokier the better)
½ cup agave syrup
Zest and juice of 1 lime
½ cup fresh cilantro leaves
2 teaspoons cumin seeds, toasted
Salt/cracked black pepper

DIRECTIONS

Preheat oven to 400°F.

On a lightly greased baking sheet, place chicken wings, and generously season them with salt and cracked black pepper. Place in the oven, and back for about 15 to 20 minutes or until just before golden brown and just about done.

In a small saucepan, combine dried cherries, mezcal, agave, and zest and juice of lime. Bring to a boil then take off heat. Add cilantro leaves and cumin seeds, and allow to soak until totally cool, about 10 to 15 minutes. Blend mixture in a blender until smooth.

In a large mixing bowl, or mixing in two batches, gently toss chicken wings with sauce. Place back on baking sheet, and bake another 5 to 7 minutes or until browned well.

Sweet & Spicy Herbal Slaw

January 14th, 2011 § 0 comments § permalink

Makes 4-5 cups of Slaw, serving 12-15 people

INGREDIENTS

1 medium to large head of red cabbage, shredded and center discarded
2 large carrots, peeled and shredded
1 red bell pepper, deseeded, pith removed, and chopped
1 yellow bell pepper, deseeded, pith removed, and chopped
1 orange bell pepper, deseeded, pith remove, and chopped
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
¼ cup fresh parsley leaves, chopped fine
¼ cup fresh mint leaves, chopped fine
½ cup mayonnaise
¼ cup champagne vinegar
Zest and juice of 1 lime
1 tablespoon light brown sugar
1 teaspoon dried chipotle chili flakes
2 teaspoons cumin seeds, toasted
Salt

DIRECTIONS

In a large salad bowl, toss together cabbage, carrots, bell peppers, and fresh herbs. In a separate mixing bowl, whisk together mayonnaise, vinegar, lime zest, juice, brown sugar, chili flakes, and cumin seeds. Season with salt. Gently mix with cabbage mixture, coating evenly. Let stand at room temperature, about 20 minutes. Serve at room temperature or cool-not cold.

Mango-Sage BBQ Pulled Pork Sandwiches

January 14th, 2011 § 0 comments § permalink

Makes 15-20 Party Size Sandwiches

INGREDIENTS

For the dry rub

1 teaspoon dried chipotle flakes
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon lime zest, grated finely
2 tablespoons coarse salt

For the mango bbq pork

4-5 pounds pork butt, cut into a few large pieces
½ cup mango purée
2 cloves garlic
1 medium yellow onion, chopped
½ cup apple cider vinegar
½ cup tomato sauce
2 tablespoons light brown sugar
¼ cup fresh sage leaves, chopped
1 tablespoon cumin
1 tablespoon salt
1 teaspoon cumin seeds, toasted
Vegetable oil

DIRECTIONS

In a small mixing bowl, mix all of the spices. Rub mixture all over pork butt pieces, and set aside. In the meantime, mix all remaining ingredients in a blender until smooth. These blended ingredients will function as your BBQ sauce.

In a hot and lightly greased cast iron pan over high heat, sear the pork butt pieces on each side until a brown sear is present. Place pork butt pieces and BBQ sauce in a crock pot on low, about 3 to 4 hours. Pull meat apart, and mix with sauce. Serve on party size buns.

Shrimp and Crab Fresh Corn Enchiladas with Salsa Verde & Red Sauce

November 30th, 2010 § 0 comments § permalink

Serves 6

Salsa Verde

INGREDIENTS

1 pound tomatillos, husks removed, cut in quarters
3 poblano chili peppers, seeded and chopped
1 teaspoon cumin
1 cup water
1 teaspoon salt
1 cup fresh cilantro leaves
½ cup half-and half
Juice of 1 lime

PREPARATION

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Salsa Rojo (Red Sauce)

INGREDIENTS

2 tablespoons olive oil
4-6 medium dried red chilies, seeded, and chopped (stems included)
1 medium yellow onion, chopped
1 poblano pepper, seeded and chopped
2 medium tomatoes, chopped
2 tablespoons tomato paste
½ cup fresh cilantro leaves
2 cloves garlic, chopped
2 teaspoons cumin
1 teaspoon cumin seeds
1 teaspoon smoky chili powder
3 teaspoons salt
2 cups water (or chicken broth)

PREPARATION

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Enchiladas

INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion, chopped fine
1 medium red bell pepper, chopped fine
Zest of 1 lime
1 pound medium sized shrimp, peeled and deveined
1 cup fresh crab meat
3 ears of fresh corn, taken off the cobs
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
Juice of 1 lime
1 teaspoon cumin
6 medium flour tortillas
1 cup cotija cheese, crumbled

PREPARATION

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions, bell peppers, and lime zest until onions are translucent. Add shrimp and crab, sauté for another 3 minutes. Add corn, and sauté another 4 minutes or until all shrimp and crab is cooked through. Add herbs, lime juice, and cumin. Stir well. Take off burner. To assemble enchiladas, place a spoon full of mixture in a tortilla and a small sprinkle of cheese in each one. Wrap and lay folded side down in a greased, rectangular glass baking dish. After all enchiladas are assembled, pour salsa vede over all enchiladas evenly. Sprinkle the top with remaining cotija cheese. Bake for approximately 30 minutes or until slightly golden brown on top.

Peruvian Blue Potato Latkes

November 30th, 2010 § 0 comments § permalink

Makes 20 medium latkes

These latkes are colorful, vibrant and have a spicy tang that gives them a special kick.

INGREDIENTS

For Latkes

5-6 medium blue potatoes, washed, peeled, and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs, beaten
½ cup all-purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Cumin Tomato Sour Cream

1 cup sour cream
¼ cup tomatoes, chopped fine
1 tablespoon cumin
2 tablespoons fresh cilantro, chopped fine
1 teaspoon jalapeño, chopped fine
Juice of half of a lime
2 teaspoons salt

PREPARATION

In a large mixing bowl, combine potatoes, onion, thyme, eggs, flour, cumin, cumin seeds, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for cumin tomato sour cream in a small mixing bowl, and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Three Bean Pork & Green Chili

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Rub

2 tablespoons cumin
2 tablespoons green chili powder
2 tablespoons salt
3 pounds pork butt, cubed in 1-inch pieces

For the Chili

Vegetable oil
2 medium yellow onions, chopped
1 jalapeño, seeded, pith removed, and chopped
1 pound tomatillos, husks removed and chopped
3 poblano chilies, roasted, peeled, seeded, and chopped
1 tablespoon cumin
2 tablespoons cumin seeds, toasted
Zest and juice of 2 limes
1 cup pinto beans, cooked
1 cup white kidney beans, cooked
1 cup black beans, cooked
1 cup water
Salt
1 cup fresh cilantro leaves, chopped
Cheddar or Cotija cheese, to garnish

PREPARATION

In a small bowl, mix spices for the rub, and rub all over the meat. Let sit for about 10 minutes while meat soaks up flavor. In a heavy bottom soup pan, add oil, and place over medium-high heat. Add the onions and jalapeño, and sauté for a few minutes. Add the seasoned meat, and sauté until meat is browned on all sides. Next, add the tomatillos, poblanos, cumin, cumin seeds, lime zest and juice, beans, and water. Mix well, and bring to a boil. Once boil is reached, turn to low, and let simmer for about 20 minutes and season with salt. Take off heat, add cilantro leaves and let stand for about 20 minutes before serving. Serve with cheese!

Berenjena Rellena (Stuffed Eggplant)

November 3rd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 medium eggplants
4 tablespoons olive oil
4 cloves garlic, chopped
2 tomatoes, chopped
1 medium red onion, chopped fine
¼ cup fresh flat leaf parsley, chopped fine
1 cup breadcrumbs
1 teaspoon cumin seeds, toasted
½ teaspoon cinnamon
Salt and pepper
Juice of 1 lemon
Serve with chunk of bread

PREPARATION

Preheat oven to 400°F.
Cut the eggplants in half and brush with olive oil and sprinkle generously with salt, place skin side down on a greased baking sheet and bake for about 20 minutes or until soft.
Remove from oven and cool and scoop out center, leaving a little on the bottom as the shell becomes a boat or vessel for your mixture. Chop the eggplant super fine and place in a large bowl and add all other ingredients and mix well. Season with salt and pepper and place in shells and bake for about 30 minutes or until super soft. Drizzle with olive oil and lemon juice.

Albondigas Tradicional (Traditional Moorish Meatballs)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 8

INGREDIENTS

For Meatballs:

8 oz ground pork
8 oz ground beef
4 cloves garlic, chopped fine
1 cup breadcrumbs
2 teaspoon coriander seeds (freshly ground)
2 teaspoon freshly ground nutmeg
1 teaspoon cumin seeds (freshly toasted and ground)
Pinch of ground cinnamon
1 egg
¼ cup fresh flat leaf parsley, chopped fine
Salt and pepper
2 tablespoons olive oil

For Spicy Tomato Sauce:

1 medium yellow onion, chopped fine
3 cloves garlic, chopped fine
¼ cup fresh flat leaf parsley, chopped fine
½ cup white wine
1 tablespoon tomato paste
2 cups (15 oz can) crushed tomatoes
½ cup chicken stock
1 teaspoon cayenne pepper

PREPARATION

In a large mixing bowl combine pork, beef, breadcrumbs, garlic, parsley, spices, egg and salt and pepper. Mix thoroughly by hand until the mixture is smooth. Cover and refrigerate for about 30 minutes.
Turn mixture into small 1-inch balls. Heat a large sauté pan with olive oil on medium high heat and cook the meatballs, rolling until all sides are golden brown, drain on paper towel. Add the onions and garlic and sauté until translucent about 5 minutes. Add parsley and white wine and reduce liquid a little. Add tomato paste and mix well, add the crushed tomatoes, stock and cayenne and mix well. Add meatballs back into the pan and cook for another 10 minutes on medium low heat. The sauce should get thick. Serve warm.

Albondigas Tradicional (Traditional Moorish Meatballs)

Smokey Eggplant Mousse

October 14th, 2010 § 0 comments § permalink

Makes 3-4 cups.

INGREDIENTS

2 large eggplants
1 bulb of garlic, to use 4 cloves
Olive oil
Sea salt
1 teaspoon sumac
½ cup olive oil
2 teaspoons smoky Spanish paprika
1 teaspoon ground cumin
1 teaspoon toasted cumin seeds
¼ cup fresh Italian parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
Zest of one lemon, grated super fine
Juice of 1 lemon
Salt

PREPARATION

Prepare a Charcoal grill or pre heat a gas grill (charcoal grill gives a much smokier flavor). Cut the eggplants in half and brush with olive oil and sprinkle with salt and sumac. Place eggplant side down first and grill for a few minutes turning once until eggplant is tender. Place garlic right on grill to cook until tender. Allow to cool and scoop out inside of eggplant and place in a blender. Place 4-5 cloves of garlic in the blender as well (remove skins first). Pour in olive oil and blend until light and fluffy or mousse consistency. Transfer to a bowl and gently mix in spices and herbs.

Purple Majesty Potato Latkes with Tomato Cumin Sour Cream

October 14th, 2010 § 0 comments § permalink

Makes 20 medium latkes.

INGREDIENTS

5-6 medium blue potatoes, washed, peeled and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs beaten
½ cup all purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
vegetable oil

PREPARATION

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

CUMIN TOMATO SOUR CREAM

INGREDIENTS

1 cup sour cream
¼ cup tomatoes chopped fine
1 tablespoon cumin

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