A little fried food for lunch

A trip to the Indian store

I love this chutney.  It's so spicy and flavorful, a little addictive.  I finally went to the local Indian supermarket.  Full of condiments and spices that I am  sure I need, but was unable to read most of the labels!  The only asafoetida I could find was below, and I am not sure it is the right one.

The recipes from this week all said they served "4-6", but we have had tons of leftovers.  Last night we pulled chicken off of the bone from the chicken and red lentil recipe.  We added the leftover cabbage, which disappeared in the sauce.  We served it with yogurt, chilli pickle, the tomato chutney from Tuesday, coriander chutney, rice and the recipe below.

Dhana Jiru:  This recipe made a pound of this, which I didn't want to make.  I just put 1 tbsp coriander seeds and 2 tsp cumin seeds in a hot pan, stirring until they popped.  Then grind in mortar and pestle.

Ful ghobi bateta ne mattar nu saak (Cauliflower, potato and pea curry):  Heat 3 tbsp peanut oil.  Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds and a pinch of fenugreek seeds.  When they begin to pop add 1/2 tsp asafoetida (when I didn't have this ingredient I would add a little lemon juice or zest).  Add 1 head cauliflower, broken into florets and 2 diced potatoes.  Stir to coat the vegetables.  Add 2 tsp dhana jiru (see above), 1/2 tsp chili powder, 1/2 tsp turmeric.  Stir gently to make sure all the vegetables are coated with spices.  Add 6 tbsp water and cover.  Cook on low for 20 minutes, or until vegetables are tender.  Add 1/2 cup peas, 3 garlic cloves crushed with 1 tsp salt, 1/2 can diced tomatoes.  Stir and cook uncovered another 5-6 minutes.  Top with chopped cilantro.

More delicious Indian food

I love this relish!  Kind of like a Indian pico de gallo.  Dice one medium tomato and put in nonmetallic bowl.  Add 1/2 small onion, diced finely, 4 tbsp chopped cilantro, 3/4 tsp salt, 2 tbsp lemon juice, 1/2 tsp cayenne pepper, and 1/2 tsp freshly roasted and ground cumin seed.  Mix.  (adapted from Madjur Jaffrey's Indian Cooking)

This picture looks greasier than it was.  ek handi ka murgh aur masoor (Chicken, red lentils, and green beans in one pot).  Put 3 tbsp oil in pot.  Add 3 bay leaves, 5 whole cloves, 1/4 tsp cardamon seeds, 1 cinnamon stick,  and 3 hot red dried chilis.  Stir once or twice.  Brown 2 pounds chicken thighs, skins removed.  Remove from pan.  Add 1 3/4 cup red lentils, washed and drained, 1/2 tsp tumeric and 5 cups water.  Bring to a boil, reduce to simmer.  Simmer partially covered 20 minutes.  (My lentils were almost mush by this point, next time I would check them after about 10 minutes.)  Meanwhile, sprinkle chicken with 1/2 tsp garam masala, 1/2 tsp salt, lots of black pepper and 2 tablespoons lemon juice.  Rub all over both sides of chicken.  Add chicken back to lentils, with accumulated juices, 1/2 pound trimmed green beans, and 1 1/2 tsp salt.    Cover, simmer 20 minutes.  SEE BELOW

When the chicken is almost done, heat 3 tbsp oil in pan.  Add 1 tsp cumin seeds.  When they are fragrant, add 1 thinly sliced onion.  When it starts to brown, add 2 minced garlic cloves.  Cook until onions brown.  Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp cayenne pepper, 1 tsp garam masala.  Stir to mix into onions.  Add 1 chopped tomato.  Cook about 1 minute.  Add to the pot of chicken.  Stir and serve.  (adapted from Quick and Easy Indian Cooking)

I love this rice.  Rinse and drain long grain rice (measured to 450ml mark in a glass measuring cup).  Soak in cold water 30 minutes, then drain.  Heat 3 tbsp oil.  Add 1 tsp cumin seeds.  When they become fragrant, add 1/2 finely diced onions.  Cook until soft.  Add 1 cup peas, rice (drained) and 1 tsp salt.  Add 600ml of water.  Bring to a boil.  Cover, reduce to a simmer and cook 25 minutes.  Turn heat off and let sit undisturbed 5 minutes.  Fluff and serve.

The final dish

Pork Vindaloo

We loved this.  It had a nice spiciness for the kids and me.  Sanford thought I could have doubled the spice.    Grind the following in a spice grinder:  2 tsp cumin seeds, 3 dried red chilis, 1 tsp black peppercorns, 1 tsp cardamon seeds, 1 cinnamon stick, 1 1/2 tsp black mustard seeds and 1 tsp fenugreek seeds.  Mix ground spices with 5 tbsp white wine vinegar, 2 tsp salt, and 1 tsp brown sugar.  Set aside.  Now saute 1 thinly sliced onion in 10 tbsp oil until browned.  Remove onions, leaving oil in pan.  Puree onions with 2-3 tbsp water in food processor. Add to above spices and stir.  Set aside.  (This is the vindaloo paste)  Brown 2 pounds cubed pork shoulder in batches.   Put 1 inch cube of ginger, sliced and 1 small peeled head of garlic in the food processor with 2-3 tbsp water and puree to a paste.  When the pork is removed after browning, put the ginger-garlic paste in the pan and cook on medium for a few seconds.  Add 1 tbsp ground coriander and 1 /2 tsp turmeric and stir for another few seconds.  Add the meat, any juices that have accumulated back into the pan.  Add the vindaloo paste and 8 oz of water.  Bring to boil.  Cover, and reduce heat to a simmer until pork is tender.  We let ours simmer for about 1 1/2 hours.  From Madjur Jaffrey's Indian Cooking.

Bhuni Bandh Gobi (Stir-fried green cabbage with fennel seeds):  Thinly slice one small head of cabbage.  Heat 1/4 cup oil in a pan.  Add 3/4 tsp cumin seeds, 3/4 tsp fennel seeds, 1 tsp sesame seeds.  When they start to pop, put in 1 med sliced onion and cook 3-4 minutes.  Add the cabbage and stir fry for about 6 minutes, until the cabbage has browned somewhat.  Add 1 tsp salt, 1/4 tsp cayenne pepper.  Stir, turn to med low, cover and cook for another 10 minutes.  Stir in 1 tbsp lemon juice and 1/2 tsp garam masala.  From Quick and Easy Indian Cooking.

Rahmah (Spicy pinto beans)  Made this for lunches this week.  Rinse and soak 1 cup pinto beans overnight.  Drain.  Put in 5 cups water and bring to a boil.  Reduce to a simmer and cook until almost done.  Drain, reserving 1 cup of the cooking liquid.  Heat 2-3 tbsp oil.  Add 1/2 tsp cardamon seeds. and 3 medium sliced onions.  Cook until golden.  Add 2 tsp minced garlic, 1 tsp minced ginger and cook for another 3-4 minutes.  Add 2 1/2 tsp ground coriander, 1 tsp ground cumin, 1 tsp tumeric powder and saute 2-3 minutes over very low heat.  Add 1 can diced tomatoes and 2 seeded and sliced serrano peppers.  Cook for another couple of minutes.  Add the beans, reserved cooking liquid, and 1 tbsp cilantro (finely chopped).  Cook until beans are cooked through.  Add 1/2 tsp garam masala and 1 tsp salt and cook another 5 minutes.  Season with salt and pepper.  Serve garnished with finely chopped cilantro and Garam Masala.  (This is another recipe where you can increase the amount of chilis).  We served it with rice and yogurt.  Adapted from The Food of India.

First day of India

Turmeric Rice.  Rinse 2 cups basmati rice several times.  Let drain 20 minutes.  Heat 3 tbsp oil. Add 3 whole cloves, 1 bay leaf, 4 cardamon pods and 1 cinnamon stick.  Stir a couple of times.  Add 2 minced garlic cloves.  Cook for 30 seconds.  Add rice, 1/4 tsp turmeric and 1 tsp salt.  Bring to boil and reduce heat.  Simmer covered 25 minutes.  Sprinkle with chives.  From Quick and Easy Indian Cooking

Onion Relish:  Slice one onion paper thin in rings.  Mix with 1/2 tsp salt, 4 tsp lemon juice, 1/4 tsp paprika and 1/8 tsp cayenne pepper.  Let sit at least 30 minutes. From Madjur Jaffrey's Indian Cooking

Cauliflower with ginger, garlic and green chilis.  Heat 3 tbsp oil.  Add 1/2 tsp cumin seeds and 1/2 tsp yellow mustard seeds.  When they pop add 3 cloves minced garlic, 1 inch grated ginger, 1 pound cauliflower florets and 1-3 minced green chilis.  Cook 5-7 minutes, tossing frequently.  Add 3/4 tsp salt, freshly ground black pepper, 1/2 tsp garam masala and 1/8 tsp cayenne.  Toss.  Add 1/4 cup water, cover immediately and cook for 2 minutes.  Serve.  From Quick and Easy Indian Cooking.

Chicken with roasted coriander in a coconut curry sauce:  Toast in a hot pan 3 tbsp coriander seeds, 1/4 tsp fenugreek seeds, 2 tsp black peppercorns.  Let cool, then grind in spice grinder.  Heat 6 tbsp oil in large pan.  Add 1 tsp mustard seeds and a cinnamon stick.  When seeds pop, add 8 skinned chicken thighs, browning in batches.  Remove chicken.  Add 2 sliced onions and 5 sliced garlic cloves.  Cook until lightly browned.  Add 1 tsp grated ginger and 1 diced tomato.  Cook until tomato softens.  Add spice mixture, 1/2 tsp turmeric, 1 1/2 tsp salt, 1 tbsp lemon juice.  Remove the cream on top of a can of coconut milk and set aside.  Add remaining coconut milk in can and another can of water.  Add chicken back to pan.  Let simmer 45 minutes.  Stir in coconut cream and 2 fresh hot chilis, cut in half and let warm.  Adapted from Madjur Jaffrey's Indian Cooking

Chapiti - we prefered the pita recipe.  These were a little dense even though they puffed nicely.  I will post a better recipe when I find one.

The end of Greece

We have been eating leftovers from Greece all week, so we are getting a late start on India.  While eating leftovers,  we discovered mixing tzatziki with a little mayo takes it to a whole new level.  We've dipped pork loin, steak, oven fries in it and it is delicious.  We are all looking forward to India and a little spice!

Pastitsio

Boil macaroni for 5 minutes.  Drain.  Whisk 3 egg whites until foamy.  Add 1/4 grated parmesan.  Toss pasta with egg whites and parmesan until completely covered.

I used the bechamel sauce that we made yesterday.  (Recipe for the creamed spinach).  I heated it up slowly, then turned off the heat and added 3/4 cup grated parmesan and 3 egg yolks.  Stir until well combined.

The meat sauce.  Saute 2 chopped onions and 2 chopped bell peppers.  Cook about until soft.  Remove.  Brown one pound ground beef (may use ground lamb or pork) and some of the sausage made earlier this month.  The recipes called for dry aged chorizo (3 oz) chopped, but I had sausage thawed and no chorizo.  Add 2 cups crushed tomatoes, 1/4 cup red wine, the onions, 2 bay leaves, 1 cinnamon stick, 1/4 tsp crushed red pepper.  Bring to a boil.  Reduce and simmer about 15 minutes.

In a casserole dish, layer half of the macaroni, then all of the beef (remove bay leaves and cinnamon stick), then the rest of the macaroni.  Pour the bechamel over the top and spread to cover.

Bake at 350 degrees for one hour.  Allow to cool for 20 minutes before serving.

Pastitsio

Tomatoes and feta

This recipe was adapted from:  http://www.saveur.com/article/Recipes/Greek-Lasagne-Pastitsio