Curried Apple Chicken & Parsnip Stew

December 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2 boneless and skinless chicken thighs
2 large apples, peeled and cut into 1/2 inch pieces
2 large parsnips, peeled and chopped small
3 fresh curry leaves
1 tablespoon curry powder
1/2 cup red lentils
2 cups chicken broth
Salt and pepper
1/2 cup raisins
1 apple, quartered, cored and cut in wedges, for garnish

Directions

In a large stew pan with heavy bottom, over medium high heat, add olive oil. Saute onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to saute. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 20 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

Ramen in Curried Coconut Broth

October 3rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 ounces Ramen Noodles
2 tablespoons canola oil
2 cups diced onion (about 2 medium)
Coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
18 teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
1 teaspoon ground coriander, preferably freshly ground
½ teaspoon turmeric
1 14-ounce can coconut milk
1 lime cut into wedges, for serving
½ cup roughly chopped cilantro, chopped, for serving

Directions

1. Bring a large pot of water to a boil and add salt to taste. Cook the ramen then drain well. Divide the noodles amond 4 deep bowls.

2. In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.

3. Add the sweet potato, garlic, cayenne, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes or until the vegetables are tender.

4. Divide the ramen noodles among 4 deep bowls. Ladle the soup over the noodles season the bowls with lime, sprinkle with cilantro, and serve.

© Recipe Property of Peter Berley

Pumpkin, Potato, Spinach Madras Curry

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

Canola oil (to coat bottom of the pan)
3 cloves garlic, chopped fine
2 tablespoon ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
2 medium yellow onions, chopped large
5-6 fresh curry leaves (optional)
2 cups pumpkin, peeled, deseeded and cubed in 2 inch cubes
6-8 baby potatoes, halved
1 teaspoon salt
1 teaspoon black pepper
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
1 cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
2 cups baby spinach
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven or heavy bottomed soup pan, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continue to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Add pumpkin and potatoes and sauté about 3 minutes or until a little browned. Sprinkle the curry mix over the top and season with the salt and pepper, stirring constantly as the mixture will begin to stick to the bottom of the pan. Add the lemon juice and the tomatoes and cotinue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Cook on a low simmer for about 20 minutes or until the vegetables are tender. Turn the heat off and add the spinach and cover and let stand for 10 minutes. Mix well and serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Slow Roasted Madras Leg of Lamb

September 12th, 2011 § 0 comments § permalink

Serves 8

Ingredients

Canola oil (to coat bottom of the pan)
3 cloves garlic, chopped fine
2 tablespoons ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
2 medium yellow onions, chopped large
5-6 fresh curry leaves (optional)
1 4-5 pound leg of lamb trimmed, bone in
1 teaspoon salt
1 teaspoon black pepper
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
1 cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continue to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Take out the onion mixture and set aside. Place a bit more oil in the pan and season the leg of lamb with salt, pepper and the curry mix, making sure it is evenly coated. Add the leg of lamb to the Dutch oven and brown on all sides. Remove leg of lamb from pan. Add back the onion mixture and mix well. Add the lemon juice and the tomato paste and mix well, scraping any of the stuck bits on the bottom of the pan. Add the tomatoes and continue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Place the leg of lamb back in the pan and place in a preheated oven (450°F) covered for 15 minutes. Turn the heat down to 350°F and stir and place back in the oven. Remove every fifteen minutes to stir and turn the leg over. Roast for a total of about 1½-2 hours or until the meat is tender and falling off the bone. Serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Madras Curry Mix – BULK

September 12th, 2011 § 0 comments § permalink

Makes about 6 cups (48 ounces)

Ingredients

½ cup coriander, ground
2 cups cumin, ground
1 cup black mustard seeds, ground
13 cup black peppercorns, ground
13 cup cloves, ground
3 tablespoons fenugreek seeds, ground
3 tablespoons fennel seeds, ground
¼ cup salt
16 dried small red chili, ground

Directions

Mix together all ingredients in a large bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

Spicy Beef Madras Curry Stew

September 12th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Canola oil (to coat bottom of the pan)
2 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
1 medium yellow onion, chopped large
5-6 fresh curry leaves (optional)
1 pound beef stew meat, cut into 1½ inch cubes
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoons salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
½ cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven or heavy bottomed soup pan, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continued to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Add the beef and sauté until all sides are browned. Sprinkle the curry mix over the top and season with the salt and pepper, stirring constantly as the mixture will begin to stick to the bottom of the pan. Add the lemon juice and the tomato paste and mix well, scraping any of the stuck bits on the bottom of the pan. Add the tomatoes and continue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Cook on a low simmer for about 30 minutes or until the meat is tender. Serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Massaman Beef Curry

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound beef, sliced or cubed (about 1 inch-chunk or sirloin is best)
2 teaspoons grated ginger
1 can 14 ounces unsweetened coconut milk
2 tablespoons hoisin sauce of tamari
1 tablespoon canola oil or peanut oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped small
1 small shallot, chopped fine
2 cardamom pods, whole
1 cinnamon stick, whole
1 star of anise
2 tablespoons turbinado sugar
2 tablespoons massaman curry paste

Directions

In a large mixing bowl combine beef, ginger, hoisin sauce and coconut milk and stir. Let stand to marinate at least 30 minutes. In a large sauté pan heat oil to a medium high heat, add the garlic, yellow onions, shallot, cinnamon stick, star of anise and the cardamom and saut&eactue; until onions are just beginning to be translucent, about 4 minutes. Add the sugar and continue to saut&eacte; on high heat another 3-4 minutes or until it begins to caramelize. Strain the meat from the marinade and add to the sauté mixture, and cook milk from the marinade. Reduce heat to a simmer and cook for about 10 minutes or until the meat is tender. Serve over rice.

Mussels with IPA & Thai Red Curry & Lime

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon coconut oil
1 tablespoon sesame oil
3 cloves garlic, chopped fine
1 tablespoon fresh ginger, chopped fine
Zest of 1 lime
1 small red onion, chopped fine
3 tomatoes, chopped medium
Juice of 2 limes
2-3 tablespoons red curry paste
½ cup IPA beer
½ stick butter
1 teaspoon maldon sea salt
3 pounds mussels, scrubbed and cleaned
Cilantro for garnish

Directions

In a large pot heat the oils to a medium high heat. Add the garlic, zest and ginger and red onion and cook a few minutes until tender, about 3-4 minutes. Add the tomatoes and lime juice and mix well. Next add the red curry paste and beer, mix well. Add the butter and melt fully. Slowly drop the mussel in the pan and stir. Cover and reduce heat to a low boil. Cook for about 5 minutes or until all mussels are opened (discard any opened mussels). Season with salt and garnish with cilantro. Serve with crusty bread over rice.

Thai Green Coconut Curry & Vegetables

June 23rd, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 tablespoon sesame oil
1 tablespoon coconut oil
1 tablespoon canola oil
3 cloves garlic, chopped
1 medium red onion, sliced thin
1 red bell pepper cut into 2 inch thin strips
1 medium carrot cut into 2 inch thick strips
1 medium sweet potato, cubed in small cubes
1 thai green chili (optional for excessive heat)
2-3 tablespoons green curry paste
1 can (14 ounces) unsweetened milk
1 cup snow peas
Fresh cilantro for garnish

Directions

In a large sauté pan add the oils and heat to a medium high heat. Add garlic and onions and sauté until just beginning to brown or approximately 4-7 minutes. Add the red peppers and carrots and sauté about 3 more minutes. Add potatoes and curry paste and mix well. Add the coconut milk and stir well making sure all the coconut milk is incorporated and mixed. Reduce heat to a simmer and simmer for about 10 minutes. Add the snow peas, mix well and turn off heat and let sit covered for 5-7 minutes. Serve over white rice.

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.

Ger-Nis Mild Curry Seasoning

May 27th, 2011 § 0 comments § permalink

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

Curried Cauliflower Yogurt Chicken

May 27th, 2011 § 0 comments § permalink

Serves 4-6

The yogurt in this curry creates a mild and cool flavor, very herbaceous and not too spicy!

Ingredients

Olive Oil
1 tablespoon sesame oil
1 tablespoon coconut oil
2-3 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 serrano chili peppers, deseeded and chopped (optional)
1 medium red onion, chopped coarsely
1 red bell pepper, chopped coarsely
1 ½ cups cauliflower florets
3 medium chicken breasts, sliced in strips
2 medium tomatoes, chopped
1 cup snap peas
2 tablespoon of Ger-Nis Mild Curry (recipe follows)
Juice of 4 limes & zest
¾ cup yogurt
¼ cup fresh cilantro, chopped fine
¼ cup fresh mint, chopped fine

Directions

Heat oils in a large skillet on medium high, add garlic, ginger and chili pepper. Sauté approximately 2 minutes, then add red onion and red bell pepper. Sauté until just tender, approximately 2 more minutes. Add chicken and sauté until chicken is cooked through, about 4 minutes, stirring constantly still on medium high heat. Add the cauliflower florets. Reduce heat to simmer and add tomatoes and curry seasoning as well as lime juice and zest, mix well and cook on low heat for about 3-4 minutes stirring constantly until tomatoes fall apart. Add the snap peas and mix in. Reduce heat again to simmer and add yogurt and mint and cilantro and mix until all yogurt is blended in. Take off heat & Serve over rice or with Indian Naan bread.

Ger-Nis Mild Curry Seasoning

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

The Bollywood with Star of Anise Vodka with Curried Grape Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the star of anise infused vodka

5 whole star anise
1 quart vodka

For the curried grapes

½ cup anise syrup (sugar, water and star anise into a simple syrup)
¼ cup vodka
1 teaspoon curry powder
1 tablespoon honey
1 cup of whole black or purple grapes

For the cocktail

Ice
2 ½ ounces anise infused vodka
1 ½ ounce curried grapes liquid
1 tablespoon lemon juice
Coarse sugar

Directions

For the star anise infused vodka

Combine star anise and vodka in a quart container and let infuse for 4-5 days.

For the curried grapes

In a bowl whisk together the anise syrup, vodka, curry and honey. Add the whole grapes and let soak for 3-4 days.

For the cocktail

In a shaker full of ice, combine star anise infused vodka, curried grapes liquid and lemon juice. Shake vigorously and strain into a martini glass. Roll a curried grape in coarse sugar and place on a toothpick and drop in the glass.

Quinoa Apple Salad with Curry Dressing

January 18th, 2011 § 0 comments § permalink

Serves 4
Martha Stewart

INGREDIENTS

¼ cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely chopped shallot
1 teaspoon curry powder
¼ teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 18-inch-thick wedges
¼ cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

DIRECTIONS

Preheat oven to 375°F. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool.

Coarsely chop nuts. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa, cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.

Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

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

Middle Eastern Spiced Sweet Potato Herb Latkes with Curry Mint Sour Cream

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Bring a touch of the Middle East into your Hanukah celebration with these spiced latkes!

INGREDIENTS

For Latkes

6 sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs, beaten
1 cup all-purpose flour
1 tablespoon cumin
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Curry Mint Sour Cream

1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt

PREPARATION

In a large mixing bowl, combine potatoes, raisins, eggs, flour, cumin, curry powder, salt, and pepper, 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 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, 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 curry mint sour cream in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Curried Apple Chicken and Parsnip Stew

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2-3 boneless and skinless chicken thighs
4 large apples, peeled and cut into 1-inch pieces
2 large parsnips, peeled and chopped large
½ cup fresh curry leaves
1 tablespoon curry powder
½ cup red lentils
1½ cups chicken broth
Salt and pepper
½ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish

PREPARATION

In a large stew pan with heavy bottom, over medium high heat, add olive oil. Sauté onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to sauté. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 30 to 45 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

Moroccan Chicken Curry Pot Pies with Puff Pastry

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

Exotic Middle Eastern spices give these individual chicken pot pies, a sultry edge, while filling your kitchen with intoxicating scents!

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
1 pound boneless skinless chicken breasts, cubed into 1 inch pieces
Salt/white pepper
2 medium tart apples, cored and chopped
½ cup golden raisins
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon ground ginger
1 tablespoon all purpose flour
1 cup chicken broth
Butter
1 package frozen puff pastry

PREPARATION

Pre-heat oven to 400°F.

Heat the oil in a large sauté pan on medium high heat, cook garlic and onions until slightly cooked or translucent, about 3 to 4 minutes. Add chicken, and sauté until cooked through. Season with salt and white pepper. Add the apples, raisins, and spices, and sauté, stirring well mixing in all the spices. Add the flour, and mix thoroughly making sure the flour dissolves into the mixture. Finally, add the chicken broth, mix well and turn butner to low and allow to simmer, 15 to 20 minutes. Take off burner, set aside and allow to cool slightly.
Lightly greased ramekins (8-10 ounce size) with butter. Pour the chicken mixture into the ramekin until ¾ full. Cover with a square of puff pastry just larger than the ramekin, pushing down slightly so it adheres to the ramekin. Cut some slits into the top of the puff pastry and sprinkle with a little cinnamon in top.
Place all ramekins on a baking sheet and place in oven and bake for about 20 to 25 minutes or until golden brown. Serve warm.

Thai Chicken & Coconut Green Herb Curry Soup

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil, for sautéing
4 garlic cloves, chopped
2 tablespoons fresh ginger, chopped
2 green chilies, chopped
1 tablespoon lemongrass, chopped fine
3 limes, zest and juice
1 large red onion, chopped
4 chicken breasts sliced into thick, long slices about 1 inch wide and the length of the breast
2 large leeks, chopped
1 large orange pepper, chopped in large pieces
1 large red pepper, chopped in large pieces
Salt
Pepper
1 cup coconut milk
1 cup chicken stock
1 cup cilantro, chopped
Lime wedges, for garnish

PREPARATION

In heavy stew pan over medium-high heat, add olive oil. Sauté garlic, ginger, chilies, lemongrass, onions and lime zest and cook until onions are tender, about 7 minutes. Add chicken and sauté another few minutes trying to brown the chicken a bit. Add leeks and stir well. Add orange and yellow pepper and continue to sauté mixture for another few minutes. Add lime juice, season with salt and pepper. Add coconut milk; bring to a boil and let cook for about 3 minutes on high heat. Reduce heat to simmer. Add chicken stock and stir well. Simmer for about 45 minutes. Add cilantro and stir well just before serving.

Butternut Squash and Sage Curried Apple Soup

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons olive oil
4 cups yellow onions, chopped medium
2 tablespoons mild curry powder
2 large butternut squashes, deseeded and peeled and cubed medium
4 medium sweet apples, chopped medium
1 tablespoon fresh sage, chopped fine
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 cups water
2 cups apple cider
Diced apples and a few sage leaves for garnish

PREPARATION

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, sage, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Add the apple cider and water and heat another 10 minutes. Blend the soup in a blender or purée in the food processor until smooth. The soup should be slightly sweet and quite thick. Check the salt and pepper and serve hot garnished with apples and sage leaves.

Massaman Thai Curry Paste/Gaeng Massaman

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-small 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 gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
5 cardamom pods, toasted, husks removed and seeds scraped
1 teaspoon cinnamon
3 cloves, toasted
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Thai Red Curry Paste/Gaeng Phet

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-10 small 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 gingerroot, 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 peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Thai Green Curry Paste/Gaeng Keow Wan

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-10 small this green 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 gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons black and white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Middle Eastern Spiced Sweet Potato Herb Latkes with Curry Mint Sour Cream

December 20th, 2009 § 0 comments § permalink

Makes 20 medium latkes

Bring a touch of the Middle East into your Hanukah celebration with these sweetly spiced latkes!

INGREDIENTS

6 cups sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs beaten
1 cup all purpose flour
1 tablespoon cumin
1 tablespoon curry powder
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.

Curry Mint Sour Cream

INGREDIENTS

1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Thai Basil Green Curry

October 20th, 2009 § 0 comments § permalink

Makes 4 servings.

INGREDIENTS

1 cup chopped thai basil
1 cup chopped cilantro
3 garlic cloves
½ c chopped red peppers
1 medium yellow onion chopped
1 c chopped fine carrots
2 small green chilis
1c coconut milk
2 T Olive oil
Salt
Chicken or shrimp optional

PREPARATION

Heat olive oil in a large skillet, sauté garlic, chilis , red peppers , carrots and onions until soft.  Blend cilantro and thai basil with coconut milk until a smooth green color.  Pour over sauté mixture and cooked until warm.

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