lately i have been tackling indian cuisine … yes, a somewhat frightening proposition … lots of exotic spices that can’t just be thrown in willy-nilly … measuring does have to take place … recipes do need to be followed … two things i don’t like doing in my cooking (which is why steven has to be in charge of all things pastry and bread).
but i have learned to love following directions and have been remarkably successful. so far i have made chicken saag, channa masala, punjabi fish, and broiled trout spiced with cilantro, ginger, garlic, and chilies. YUM!
here is the recipe i use for channa masala. (it makes a lot. we freeze what we don’t eat for extras later. this recipe makes enough for 6-8 very large side servings.)
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1 tablespoon vegetable oil
2 medium onions (peeled and minced)
1 clove garlic (peeled and minced)
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
6 tablespoons chopped tomatoes
1 cup water
4 cups cooked chickpeas or two (15 ounce) cans chickpeas, rinsed and drained
2 teaspoons ground roasted cumin seeds*
1 tablespoon amchoor (mango) powder*
2 teaspoons paprika
1 teaspoon garam masala
1/2 teaspoon salt
1/2 lemon (juiced) … about a tbsp … try using some of the pulp, too: YUM!
1 fresh, hot green chili pepper (minced … seeded, too, for milder heat)
2 teaspoons grated fresh ginger
*substitutions … for amchoor powder try an equal amount of fresh lemon juice (so in this recipe, use the juice of a whole lemon) … for ground roasted cumin seeds try crushed cumin seeds without the trouble of roasting and then grinding them … these seem to work fine.
1. Heat oil in a large skillet.
2. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
3. Turn heat to medium-low.
4. Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
5. Stir for a few seconds.
6. Add the tomatoes.
7. Cook the tomatoes until browned lightly.
8. Add chickpeas and a cup of water and stir.
9. Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
10. Cook covered for 10 minutes.
11. Remove the cover add the minced chili and ginger.
12. Stir and cook uncovered for 30 seconds.
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again, this is super yummy and really healthful. in fact, we are defrosting some for tonight. (i am making chicken saag again. i’ll post the recipe for that soon.)
didion
didionsdaddy
didionsmommy
