What have we here? A request for recipies from the Indian sub-continent has appeared on these here pages and I intend to fulfill said favor.
Let us start with some classic North Indian style, hardy curry, rice, creamy slow cooked dal and a simple yogurt salad.
MALAI MUTTER PANEER (Creamy Peas and Cheese)
Ingredients
1 (12oz?) block of paneer (indian frying cheese - or if you cant find this and your in the States use Mexican Queso Fresco just take care it doesnt melt) cubed
3 cloves garlic - peeled and chopped
3 shallots (smaller ones) - chopped
1 small onion - chopped
1x1 inch piece of ginger - peeled and chopped
2 red chiles - seeded all except half of one then chopped
3 tbsp peanut/coconut oil
1 tsp cumin seeds
1/4 tsp fennel seeds (optional but good)
12 oz can of chopped tomatoes (make sure they are JUST tomatoes - no seasoning)
2 tbsp tomatoe puree/paste
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground cumin
1 cup peas - frozen or fresh
1 tsp sea salt
3 tbsp heavy cream (can omit if you dont want the extra artery clogging)
1/2 tsp garam masala
2 tbsp chopped coriander/cilantro
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.....looks like alot right? Well if you want to make indian dishes I suggest you get alot of these spices anyways... keep them in one of these if you can find one:
Method:
First take the cubed Paneer and place on a slightly greased baking sheet and broil until golden brown around edges. Alternately fry cheese in a bit of oil. Either way drain the broiled/fryed cubes on paper towels.
Take the garlic, onions, shallots, ginger, and chillies and place in a food processor with a bit of water and blend to a smooth paste. If you dont have a blender then just dice everything or use a mortar and pestle.
Heat oil over medium heat. When oil is hot throw in cumin and fennel seeds and let them sizzle for about 10 seconds (remember they need to sizzle not just sit in the oil so get the oil hot enough for that). Immediately toss in the paste. Stir and fry until paste is dry about 5 mins.
Add in chopped tomatoes, tomato paste, turmeric, ground coriander/cumin and 1/2 cup of water. Stir well and allow mixture to cook down over medium low heat until tomatoes disintegrate, about 20 minutes. Then add salt and peas and stir. Allow peas to heat through and continue to cook down. When sauce is good and thick add in the paneer cubes. Allow paneer to heat through and absorb the flavors of the curry about 5 mins.
Then turn heat to low and stir in the cream if using. Cook another 2 mins checking if the sauce is too runny or too thick. If too thick add a few tbsp of water, if too thin cook down for an additional 5 mins or so. Then add in the garam masala and coriander/cilantro. Stir well, check seasoning and serve.
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YELLOW SPLIT PEA DAL WITH MUSTARD SEED FLAVOR
Ingredients:
1 cup dry yellow split peas (or if you can find it Toor Dal) - picked over
2 tbsp peanut/coconut oil or ghee
1 tbsp BLACK mustard seeds
1 dried red chili - broken up
1 small onion - diced
1 clove garlic - chopped
3 cups water
1/2 tsp turmeric
salt to taste
METHOD
Place split peas in bowl and cover with water. Swish peas around in water until water becomes very cloudy. Strain water out of bowl and repeat the process 2 more times to clean peas thoroughly.
Heat oil/ghee over medium heat in pot (must have lid) until hot. Sprinkle in the mustard seeds and put lid on pot as the seeds will sputter. Wait until popping of seeds stops then remove lid and add in the dried chili and fry for about 10 seconds. Add in onions and stir well. Cook until translucent. Add the garlic and fry very quickly until soft (dont let garlic brown!). Add the split peas into the pan and stir very well until the peas are coated with oil and shiny.
Then add the water to the pan. Bring to a boil, add in turmeric and stir. Turn heat to low, place lid on pot with a crack opening and allow to simmer for about 30 minutes stirring every now and again.
After 30 mins or so check the dal. If it is to thick add water and cook more, if to thin just keep cooking. When the peas have disintegrated and the consistancy is fairly smooth your in the money.
Add salt to taste, garnish with raw tomatoes or cilantro if wanted and serve.
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SIMPLE YOGURT SALAD
Ingredients:
1/2 cup of thick yogurt (Mediterranean or Indian variety if possible)
1/2 cucumber diced
1/2 red onion - diced
1/4 tsp ground cumin
1/4 tsp chili powder (optional)
salt and pepper to taste
and one of the following depending on season/mood:
couple of boiled beets - diced
red bell pepper - diced
tomato - diced
METHOD
Combine all ingredients in a large bowl and mix well. If mix is too clumpy add a bit of water. Serve.
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So now you have a nice dinner here. You should have either some plain basmati rice, or some Indian flat breads to accompany your saucy happy meal. I generally place rice in the middle of the plate and curries around it. If you feel lazy on the salad tip just serve up some plain yogurt. Yogurt is great because it helps the digestion and cools the heat inna yuh mouth.
And always serve with some chutney, Mango Chutney is desired here. (Maybe some chutney recipes soon? I usually just buy them in the jar)....
Enjoy these recipes and do
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