Friday, February 25, 2011
Monday, February 21, 2011
Ingredients (serves 4-6 persons)
1 tablespoon vegetable oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
½ teaspoon asafetida
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 medium sized cinnamon stick
2 bay leaves
2 tablespoon ground coriander
1 teaspoon turmeric
1 tablespoon chana masala
1 teaspoon chat masala/amchoor
1 cup crushed tomatoes/tomato paste
4 cups boiled garbanzo/chick peas
Salt to taste
2/3 cup water
Fresh Cilantro (for garnishing, optional)
1. Heat oil in a large skillet.
2. Add asafetida, bay leaves, ginger, chili & cinnamon and sauté over a medium heat until browned (3-5 minutes).Turn heat to medium-low.
3. Add the coriander, cumin, turmeric and chana masala. Stir for a few seconds.
4. Add the tomato paste/crushed tomatoes. Cook the tomatoes until browned lightly.
5. Add chickpeas and a cup of water and stir.
6. Add the amchoor, salt and lemon juice.
7. Cook covered for 10 minutes.
8. Remove the cover and garnish with cilantro.
Thursday, February 3, 2011
Wednesday, February 2, 2011
Spinach Filo Triangles (Spanakopita)
Spinach Filo Triangles feature the salty white Greek sheep's cheese called feta and wafer-thin continental filo pastry (both available at delicatessens and large stores). If you are not partial to the rather strong taste of feta, substitute ricotta cheese or home-made curd cheese (panir) or a combination of both. Include the optional cheddar cheese if you're using a substitute for feta. I have omitted salt from the recipe because feta cheese and spinach are both naturally salty. Add 1 teaspoon (5 ml) salt if you are not using feta. These crisp, savoury, baked pastries are great for party catering.
• PREPARATION TIME: 1 - 1 1/2 hours
• BAKING TIME: 15 to 20 minutes
• YIELD: About 24 triangles
• 2 large bunches spinach, washed and coarsely chopped 5 tablespoons (100 ml) butter
• 1 teaspoon (5 ml) ground black pepper
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) nutmeg
• 2 tablespoons (40 ml) plain flour
• 3/4 cup (185 ml) milk
• 250 g (9 ounces) chopped feta cheese
(or ricotta or curd cheese plus 1 1/2 cups (375 ml) tasty cheddar cheese, grated)
• 375 g (13 ounces) filo pastry
• 2 tablespoons (40 ml) bread crumbs (optional)
• 1 cup (250 ml) melted butter (for brushing on the pastry layers)
1. Place the spinach in a large, heavy saucepan over moderately high heat with 3 tablespoons (60 ml) of butter, salt, and pepper. Bring the spinach to a boil, reduce the heat, and cook uncovered until the spinach is tender and the liquid has evaporated.
2. Melt another 2 tablespoons (40 ml) butter in a separate pan, add asafoetida, and saute for a few moments. Add the nutmeg and flour and saute for about 1 minute. Add the milk and stir carefully until the sauce boils and thickens. Remove from the heat. Combine the spinach, cheese, and sauce. Place the mixture in a bowl and allow to cool. If the mixture is too moist, add the optional bread crumbs.
3. Cut all the pastry sheets into long, 9 cm (4-inch) wide strips. Using a pastry brush, brush 2 strips with melted butter. Layer one buttered strip on top of another.
4. Place 1 heaped tablespoon of filling on the end of each double pastry strip and fold over to form a triangle, covering the filling. Lifting the triangle up and over to form a second triangle, continue folding until you reach the end of the pastry strip. Adhere the last edge of the pastry with butter.
5. Fill all the triangles in this manner, brush the tops with butter, and bake on unbuttered baking sheets in a preheated oven 180°C/355°F for 20 to 30 minutes or until golden brown.
6 oz (175 g) tamarind
2 tablespoon ghee
1 teaspoon cumin seeds
2 tablespoon grated fresh ginger
2 green chillies, sliced
1/2 teaspoon ground black pepper
1/4 teaspoon asafoetida
1 1/4 cups (275 ml) whey
2/3 cup (100 g) brown sugar
1 pineapple, trimmed and cubed
3 carrots, sliced
2 teaspoon mango powder
2 teaspoon paprika
2 teaspoon ground coriander
10 oz (275 g) pressed paneer, cubed –OR- TVP
3 zucchinis, cubed
4 tomatoes, quartered
3 stalks celery, diced
3 teaspoon salt
3 green plantains, sliced
Heat the ghee in a large saucepan and fry the cumin seeds, then the grated ginger and green chillies. Next toss in the ground pepper and the asafoetida and fry for a few seconds more. Then pour the whey into the masala and simmer for a moment. Add the tamarind juice, brown sugar, pineapple chunks, sliced carrots, mango powder, paprika, and ground coriander. Allow to boil and thicken, stirring occasionally to prevent scorching. Meanwhile, deep-fry the paneer cubes until light brown and set them aside.
Add the zucchini and celery to the masala, cover the pan, and cook until barely tender. Then add the fried paneer cubes, tomatoes, and salt. Stir well. If you are using sliced green plantains, add them at this point. If you are using fried potatoes, add them after the paneer cubes have soaked up some of the sauce and become juicy. Cover the pan, and cook until all the ingredients are tender.