Eggplant Dip

December 16th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1-2 globe eggplants (totalling 2 lbs), peeled and coarsely chopped
2 red onions, coarsely chopped
1 large red bell pepper, coarsely chopped
3 tablespoons extra virgin olive oil
1-2 garlic clobes, chopped
1 teaspoon fresh oregano
Juice of one lemon – about 2½ tablespoons
2-3 tablespoons roasted tahini (sesame paste)
¼ cup chopped parsley (set aside some for garnish)
¼ cup of walnuts, chopped
Crushed red pepper to taste
Salt to taste

Directions

Preheat oven to 400°F.
Lightly coat eggplant, red pepper and onions with olive oil. Place on a baking sheet roast until very tender, about 25-30 minutes. Remove from oven and allow to cool for 15 minutes.
In a food processor combine roasted vegetables, garlic, oregano, lemon juice, olive oil, tahini, parsley, walnuts and pinch of crushed red pepper.
Pulse 3-5 times. The mixture to be somewhat smooth but still retaining some of the eggplant’s texture.
If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.
Taste and adjust seasoning as needed.
Serve with crackers or bread.

©Recipe by Palak Patel

Bite Size Samosas with Apple Chutney

December 16th, 2011 § 0 comments § permalink

Makes 20 Samosas

Apple Chutney

Ingredients

6 tart apples, peeled, cored, and finely chopped
1¼ (inch) pieces fresh ginger root, peeled
13 cup white wine vinegar
3 tablespoons white sugar
3 tablespoons brown sugar
¼ teaspoon cinnamon
¼ teaspoon white pepper
¼ teaspoon ground cardamom
Pinch of ground nutmeg
Pinch of salt

Directions

In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover.
Simmer 30-45 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist.
Remove ginger.

Samosas

Ingredients

1 package square wonton wrappers
1½ lbs red or yellow potatoes, boiled, peeled and cubed
Juice of 1 lemon
2-3 green chilies, minced
1 tablespoon cumin powder
½ tablespoon Garam Masala
1 teaspoon Cayenne pepper
½ teaspoon sugar
3 tablespoons canola oil
½ cup of frozen peas, defrosted
Salt to taste
1 egg, beaten
Oil for frying

Directions

Large mixing bowl, add warm potatoes, lemon juice, green chilies, cumin, garam masala, cayenne, sugar, oil, and salt. Taste and adjust seasoning.
Add peas to mixture and combine.
Add one tablespoon of mixture into the center of a wonton wrapper from one corner to the other in a triangle shape, brush edges with egg wash and seal shut. Make sure all sides are sealed.
Deep fry samosas, a few at a time, till golden brown. Take care to not overcrowd the oil.
Serve with apple chutney.

©Recipe by Palak Patel

Indian Style Tart

December 16th, 2011 § 0 comments § permalink

Serves 6-8

Tart Dough

Ingredients

2½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

Directions

In a large bowl, combine flour, sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time. Turn out dough from bowl onto work surface, and knead once or twice to combine. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Tart Filling

Ingredients

3 onions, thinly sliced
1 tablespoon canola oil
1 tablespoon butter
1 Thai chili
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
¼ teaspoon cayenne pepper
¼ teaspoon of cardamom
Pinch of nutmeg
Pinch of clove
1 cup Ricotta cheese
1 egg
Kosher salt to taste
Freshly ground black pepper

Directions

Preheat oven to 350°F.
In large sauté pan heat oil, add onions, thai chili and salt over a medium-low heat till golden brown. About 25 minutes.
Add ginger and garlic. Season with cardamom, cayenne, clove and nutmeg.
In a bowl mix ricotta cheese, egg, salt and pepper.

©Recipe by Palak Patel

Spicy Roasted Chickpeas

December 16th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 teaspoon cumin powder
18 teaspoon ground red pepper (cayenne)
1 teaspoon garam masala
Kosher salt to taste
Lime wedges

Directions

Preheat the oven to 400°F.
Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel.
Combine the oil, cumin, cayenne, garam masala and salt in a large bowl. Add chickpeas and toss to coat evenly.
Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer.
Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl with lime wedges.

©Recipe by Palak Patel

Chapatis

August 10th, 2011 § 0 comments § permalink

Makes approximately 12

Ingredients

2 cups whole wheat flour
Additional flour for rolling
1 cup of water (approximately)
½ tablespoon of salt or to taste if you want more
2 tablespoon of vegetable or canola oil

Directions

Mix flour and salt well. Make a hole in flour and mix in a little water at a time while trying to form dough. Add little water at a time to ensure the dough consistency does not get too soft or sticky. You can always add more flour to thicken the mixture. Knead for five minutes, cover with wet cloth and refrigerate for 20 minutes.

Roll out flour into a small log and portion 12 small rounds. Heat a flat pan, nonstick pan, until hot OR tortilla press work too. Roll out 1/2 a handful of dough into a flat round shape (3mm thick) and put into pan, cooking for 1 minute either side. Once turned press gently with a towel, until brown. Keep warm.

*Recipe Property of Palak Patel

Chilled Cucumber Raita with Mustard Seeds

August 10th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

2 tablespoons of canola oil
¼ teaspoon of mustard seeds
2 large cucumbers, seeded and diced
3 cups of plain yogurt (whole or reduce fat)
¼ cup of mint chopped
1 teaspoon cumin
Salt to taste
Green chilies, optional

Directions

Heat oil in a small pan over medium heat. Add mustard seeds and let them pop in oil for approximately a minute. This makes the oil very aromatic. Remove pan from heat and cool. Peel and seed cucumbers cut into small dice. Stir cooled mustard seeds into yogurt and whisk yogurt. Stir mint, cumin, salt and green chilies. Refrigerate for at least an hour, until the mixture is chilled.

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

Mattar Paneer

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package of paneer (cubed)
2 tablespoons ghee
3-4 cardamom pods, whole
1 small stick of cinnamon
1/2 teaspoon cumin seeds
1 small onion, diced
1/4 teaspoon ginger, grated
3 green chilies, finely chopped
3-4 large tomatoes, pureed
1/4 teaspoon sugar
Salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1 teaspoon cumin powder
3 tablespoons of kasoori methi (dried fenugreek leaves, found at specialty Indian shops)
1/4 cup water (or as needed)
1 ½ cups of frozen peas
1/4 cup heavy cream
2 tablespoons fresh cilantro

Directions

Heat oil and fry paneer cubes till they turn golden brown. Set aside. In a separate pot, heat ghee, cumin seeds, until they are aromatic, turn a slight brown color and sputter. Add chopped onions, ginger, chilies and garlic and cook until onions soften.Add tomato puree, salt, sugar, and cook till the tomatoes soften till fat separates. Then add garam masala, chili powder, turmeric powder coriander powder, cumin powder, and kasoori methi. Cook for another few minutes to release spice flavors. Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates – you want your tomatoes soft anyway. Add the peas. Cook just until the peas are tender. Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.

*Recipes Property of Palak Patel

Indian Summer Ratatouille

October 13th, 2010 § 0 comments § permalink

Serves 6 – 8

Prep Time : 20 minutes
Cook Time 1 hour (very little if any attention during this time)
Wine Pair: Red

INGREDIENTS

Olive oil
6 cloves garlic, chopped coarsely
1 medium yellow onion, chopped fine
3 bell peppers (1 yellow, 1 red, 1 orange), chopped medium
3 medium zucchini, chopped medium
1 medium fennel bulb, sliced thinly
1 medium to small eggplant, cut into 1 inch cubes
1 medium carrot, chopped small
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
4-5 medium sized tomatoes, chopped medium
¼ cup of each of the following fresh herbs : marjoram, oregano, basil, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of red wine (the wine you choose for the pairing)
Parmesan cheese, shaved for garnish

PREPARATION

In a heavy bottom stew pan heat olive oil to medium heat, sauté garlic and onions for about a minute or two until slightly translucent. Add the bell peppers, and sauté another minute or two. Add the zucchini, fennel, eggplant and carrots and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add tomatoes and wine and mix well, turn down heat to low and let simmer stirring occasionally for about 40 minutes. Add the remaining herbs and take off heat and let stand for 10 minutes. Serve over polenta, pasta or just as vegetable stew!

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