The other day we had a big Indian dinner at our friends’ house. We enjoyed the following spicy and savory deliciousness.
Saag Paneer (Internet, ??)- the other day we bought ready to eat saag paneer packets and added frozen spinach and some cream to extend the dish. This is the recipe we usually use though:
- 1 large onion
- 3 garlic cloves
- 1 oz fresh ginger
- 1 pound frozen chopped spinach, thawed
- 1 cup plain yogurt
- 4 oz buttermilk
- 2 tsp red chili powder
- 2 tsp garam masala
- 1 cup half and half
- 6 oz paneer (soft Indian cheese can be purchased)
Grind onion, garlic, and ginger in a processor to a paste.
Add the spinach, yogurt, buttermilk, chili powder, garam masala.
Move the mixture to the stove top and simmer for 20 to 30 minutes.
Mash the mixture and add the half and half. Continue to simmer it for 10 to 15 more minutes.
Add the cheese. Serve warm.
Chana Masala (Williams-Sonoma Savoring India, Julie Sahn)- The other night we bought ready to eat packets and added tomatoes and chick peas to counter the saltiness and spicyness. Here is our recipe:
- 3 cups chick peas from a can
- 1/4 cup olive oil
- 1 tsp cumin seeds
- 2 yellow onions, finely chopped
- 1 tsp fresh ginger grated
- 2 tsp ground coriander
- 1/2 tsp ground tumeric
- 1/2 tsp cayenne pepper
- 2 tomatoes finely chopped
- 2 tsp tomato paste
- 1 tsp lemon juice
- 1/2 cup water
- 1 tsp garam masala
- 1/4 cup fresh cilantro, chopped
Rinse and drain the chick peas.
Warm olive oil in large pan over medium/hight heat. When hot add cumin and stir until turns dark, about 15 seconds.
Add onions and cook until soft and golden.
Add ginger, coriander, tumeric, cayenne pepper and tomatoes. Stir and cook until tomatoes begin to brown.
Add chick peas, tomato paste, lemon juice, and water. Mix well and bring to a boil. Reduce to simmer so flavors can mix.
Serve warm with garam masala and cilantro sprinkled on top.
Samosa (The Best of India, Balraj Khanna) - The other night we just served the filling and did not make the pastry part. Samosas are one of our favorite snacks. Maybe I’ll make some this weekend.
Pastry:
- 3 cups all purpose flour
- 1 tsp salt
- 1/2 cup olive oil
- 1/2 to 3/4 cups cold water
Filling:
- 1 medium fresh hot green chili, seeded
- one 2 inch piece fresh ginger, coarsley chopped
- 1 Tbsp dried pomegranate seeds (I just don’t add this)
- 5 Tbsp olive oil
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds, crushed
- 1 cup finely chopped onions
- 1+1/2 tsp garam masala
- 1 pound potatoes, peeled, boiled, coarsley chopped (I mix white and sweet potatoes)
- 1 cup frozen peas
- oil for frying
To prepare pastry: In a large bowl combine flour and salt. Make a well in the center and add oil into it. Rub mixture between your fingertips until combined (the point is not to mash it and make it glue-y). Add just enough water to make a soft dough. Knead the dough in the bowl for about 10 minutes, or until smooth and elastic. Shape the dough into a ball*, rub lightly with oil and voer with plastic wrap. Refrigerate for 30 minutes.
*When Peleh was just a little pea we called him “Chipati Cheeks”. Imagine little dough balls like this. They were so soft and kissable.
Prepare potato filling:
In a blender or processor combine the chili, ginger and pomegranate seeds, into a fine paste.
In a medium saucepan heat 3 Tbsp oil over medium/high heat until very hot but not smoking.
Add cumin and coriander seeds. Cook, stirring constantly, 30 seconds, or until the seeds pop and blacken.
Add onion and remaining oil. Cook, stirring occasionally until onions are golden.
Reduce heat to low. Add chili mixture from blender and cook, stirring constantly for 4 minutes.
Stir in garam masala, potatoes, peas and cook stirring occasionally for about 5 minutes.
Set aside.
To make the Samosas:
Knead the dough briefly and divide into 4 portions. Shape each piece into a ball. Work with 1 ball at a time, keeping the others covered with a clean, damp towel.
Divide 1 ball into 4 more portions. (think of cute baby cheeks)
On a lightly floured surface, roll out each piece into a 6 inch circle and cut it in half.
Moisten the edges with cold water and wrap it around your finger to form a cone with a 1/4 inch overlapping seam.
Press the seam tightly to seal it.
Loosely fill the cone with 1+1/2 Tbsp of the filling mixture.
Pinch the top to seal and crimp the edges with a fork.
Set aside until all the dough is filled.
In a deep frying pan (we usually use a stock pot to reduce the mess) heat 2 inches of oil over medium heat.
Using a slotted spoon, place 4 or 5 samosas in the oil and fry 4 to 5 minutes, turning often until golden.
Remove with slotted spoon and drain on paper towels.
Keep warm in a low oven.
Serve warm as an appetizer or snack.
Rasedar (Williams-Sonoma Savoring India, Julie Sahni): This was delicious. Vegetables in cumin-scented tomato gravy. The name means “flavorfully sauced”.
- 2 Tbsp olive oil
- 1 tsp cumin seeds
- 1 Tbsp peeled and finely chopped fresh ginger
- 1 Tbsp ground coriander
- 1+1/2 tsp ground cumin
- 3/4 tsp ground tumeric
- 1/2 tsp cayenne pepper
- 1 cup peeled, chopped potatoes
- 2 tomatoes, pureed
- 2 cups chopped vegetables (green beans, broccoli, cabbage, brussels sprouts, peas, bell peppers, kohlrabi, in any combination)
- 2 cups water or chicken stock
- 1+1/2 tsp salt, or to taste
- 1/4 cup chopped fresh cilantro
In a large frying pan over medium/high heat warm the oil.
Add cumin seeds and cook, stirring until the tirn dark brown, about 15 seconds.
Stir in the ginger, coriander, cumin, tumeric, cayenne pepper. Cook, stirring 5 seconds.
Add potatoes, tomatoes, vegetables, water/stock, and salt.
Bring it to a boil over high heat. Reduce to a simmer, cover and cook until vegetables are very soft.
Thicken the sauce by mashing some of the potatoes and other vegetables.
Taste and correct the seasoning if needed. Serve with sprinked cilantro.
Naan - store bought or http://www.youtube.com/watch?v=vow-kxTPatc
Kheere ka Raita (The Best of India, Balraj Khanna) - This is easy (as long as you have access to fresh mint) and great for cooling all the spicyness.
- 2 cups plain yogurt
- 1 medium cucumber, peeled, seeded and finely chopped
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 Tbsp finely chopped fresh mint, or 2 tsp dried
- 1 small garlic clove, minced
- 1/8 tsp ground cumin, plus 1/4 tsp for garnish
- 1/4 tsp paprika, for garnish
In a medium bowl beat the yogurt until smooth.
Add cucumber, salt, pepper, mint, garlic, 1/8 tsp cumin, and stir until blended.
Turn raita into a serving bowl.
Cover with plastic and refrigerate until ready to serve.
Just before serving sprinkle with cumin and paprika.
Rice - long grain basmati, can be bought in most grocery stores.
Chai - spiced tea, easy to find in stores.
He was so tired last night when I picked him up from his babysitter’s but I couldn’t get him to fall asleep. Then he just burst into a fever. Poor little guy.