Lemony Ground Lamb with Mint and Cilantro
From "At Home with Madhur Jaffrey"

2 Tbsp olive or canola oil
Two 2in cinnamon sticks
1/4 cup chopped onion
1 lb ground lamb (not too fatty)
2 tsp fresh ginger, grated and peeled
3/4 tsp salt
1/2 tsp cayenne pepper
1/4 cup finely chopped fresh mint
1/4 cup finely chopped cilantro
2 Tbsp lemon juice
3/4 tsp garam masala

Pour the oil into a large frying pan and set over medium high. When hot, put the cinnamon sticks. Let them sizzle for a few seconds. Add the onions. Stir and fry until onion turns brown at edges. Now add the lamb and ginger. Stir and fry for about 5 min, breaking up the chunks of meat as you do. Add 1 cup water, the salt, and cayenne. Stir and bring to simmer. Cover, turn heat to low, and simmer gently 30-40 minutes or until meat is tender. Add the mint, cilantro, lemon juice, and garam masala. Stir and cook uncovered on low heat for another 5 min, stir now and then. Spoon out extra fat before serving.

Serve with flatbreads or rice, makes a good wrap with veggies.

Serves 3-4
Ground Turkey (or Lamb) with Hyderabadi Seasonings
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1 tsp whole mustard seeds
1 tsp whole cumin seeds
2 hot dried chilies
10 fresh curry or 5 basil leaves, torn up
1/2 cup finely chopped onions
2 cloves garlic, pressed
2 tsp fresh ginger, peeled and grated
1 lb ground turkey (dark and light meat)
1 Tbsp ground coriander seeds
1 tsp ground cumin seeds
4 Tbsp plain yogurt
1 cup peas, fresh or frozen defrosted
1 tsp salt
1/2 + 1/4 cups water

Pour the oil into a frying pan over medium high. When hot put in the mustard seeds, the cumin seeds, and the red chilies. As soon as the mustard seeds begin to pop (a couple seconds) add curry leaves and onions. Stir and fry until the onion turns brown at the edges. Add the garlic and ginger, stir half a minute. Add the turkey. Turn heat to medium. Stir and break up all the lumps in the meat. Add coriander, cumin, yogurt, and 1/2 cup water. Stir and bring to boil. Cover, turn heat to low, and cook 35min. Add the peas, salt, and 1/4 cup water. Stir to mix. Cover and cook another 7-10min.

Serve with khichri (a dish of rice & peas), pappadoms, and indian pickles or chutney.

Serves 4
Turkey Chappali Kebabs
From "At Home with Madhur Jaffrey"

2 Tbsp plain yogurt
1 lb ground turkey (pref dark and light meat mixed)
3/4 tsp salt
1 Tbsp whole coriander seeds and 1 tsp whole cumin seeds crushed lightly in a mortar or put between sheets of foil and crushed with a rolling pin
1/4 cup finely chopped fresh mint
1/2 tsp crushed red pepper flakes
1 tsp fresh ginger, peeled and grated
5 Tbsp olive or canola oil

Spoon yogurt into a small sieve and set over a cup to drain. Ten min will do but longer doesn't hurt. Put drained yogurt and all ingredients EXCEPT FOR OIL in a bowl and mix well. Cover and refrigerate at least 1 hour and as long as 24 so that flavors meld. Divide the meat into six portions and form balls. Flatten the balls to make six 3 1/2 in clean edged patties.
Heat oil in large frying pan over medium high. When hot, put in as many patties as will fit easily and fry about 1min (or less) on each side until browned. Turn heat down to medium low and continue to cook the patties, turning frequently, until the juices run clear when patties are pressed. Make all patties this way and serve hot.

Makes 6 patties
Chicken with Apricots
From "At Home with Madhur Jaffrey"

2 1/2lb chicken legs or thighs
Salt
freshly ground black pepper
12 dried apricots
3 Tbsp olive or canola oil
Two 2in cinnamon sticks
1/2 tsp whole cumin seeds
2 medium onions, cut into fine half rings
3 tsp fresh ginger, peeled and grated
1 Tbsp tomato paste
1 1/2 Tbsp sugar
2 Tbsp red wine vinegar
1 tsp garam masala
1/2-3/4 tsp cayenne

Sprinkle chicken on all sides with 1/2 tsp salt and very generous amounts of black pepper. Pat it in and set aside. Put apricots in a small pan with 1 cup water and bring to a boil. Lower heat and gently simmer for about 15 min or until they have softened but are firm enough to take another 5min of cooking later. Leave in the cooking liquid.
Pour oil into a large frying pan over medium high. When hot scatter in cinnamon sticks and cumin. 10secs later put in half the chicken pieces and brown on both sides. Remove to bowl and brown remaining chicken pieces. Put them in the bowl too. Add the onions to the pan, stir and fry until they brown at the edges. Add ginger and stir a few seconds, add tomato paste and stir once. Now return the chicken and its juices to the pan, along with 1 1/2 cups water and 1 tsp salt. Cover and bring to a boil, then lower heat and cook gently for 15min, turning the chicken over once midway. Remove cover and add the sugar, vinegar, apricots, and their cooking liquid, garam masala, and cayenne. Stir gently and cook on high until sauce is a bit syrupy, about 5min.

Serves 4
Pretty sure the first one is the one I will do, but doesn't hurt to have a couple backups.

http://suite101.com/article/vegetarian-peanut-noodles-recipe-a33560
I'll add cilantro and bake the tofu. Maybe in peanut sauce or marinaded.

http://www.kitchenilliterate.com/2007/09/12/tofu-noodles-and-peanut-sauce/
http://www.heythattastesgood.com/2010/06/peanut-noodles-and-tofu.html
http://smittenkitchen.com/blog/2008/04/peanut-sesame-noodles/

http://www.anediblemosaic.com/?p=877

Eta 10/3/2012: Tried the first recipe or a modded version anyway. Turned out super good and I posted it on the 'tried' site.
Baked Chicken Curry
From "At Home with Madhur Jaffrey"

2 1/2 pounds chicken parts
1 tsp salt
Freshly ground black pepper
2 Tbsp lemon juice
2 tsp fresh ginger, peeled and grated
1 large clove garlic, crushed
5 Tbsp whole milk yogurt
1 1/2 Tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp cayenne
6 cardamom pods
2 Tbsp red onions or shallots, finely chopped
A little oil for basting
2 Tbsp golden raisins (if you want it a little sweeter)

Put chicken in a casserole dish so it fits easily in single layer. Add salt, lots of black pepper, and the lemon juice. Mix well and set aside for 20min.
Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne, and cardamom in a bowl. Mix well. Rub the chicken with mixture, cover, and refrigerate overnight.
Heat oven to 400f
Bring the chicken to room temp. Brush top with oil and scatter the onions on top. Place in middle of oven for 30min. Turn chicken over and cook another 40min, basting every 10min with juices.

Serves 4
Chicken Roasted with Ginger and Cilantro
From "At Home with Madhur Jaffrey"

3 1/2 lb chicken legs, separated into drumsticks and thighs (5)
1 1/2 tsp salt
Freshly ground black pepper
1/2 tsp cayenne
1 tsp garam masala
1 tsp fresh ginger, peeled and grated
2 Tbsp plain yogurt
1 cup chopped fresh cilantro

Heat oven to 400f
Lay chicken pieces in single layer in lasagna type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both side and pat in. Now rub the ginger, yogurt, and cilantro all over them. Make sure that the chicken pieces end up skin side down. Place the baking dish in the oven for 25min. Turn chicken over. Continue to bake, basting the pan with the pan juices every 10min until chicken is cooked through and top has browned, another 35min.

Serves 4-5
Stir-Fried Squid with Mustard Seeds
From "At Home with Madhur Jaffrey"

1lb cleaned squid
2 cloves garlic, crushed to pulp
1 tsp salt
4 Tbsp cilantro, well chopped
1/4-1/2 tsp cayenne
1 Tbsp chickpea flour
10-15 fresh curry or 6 basil leaves
3 Tbsp olive or canola oil
1/2 tsp brown mustard seeds
2 dried hot red chilies
1 Tbsp lemon juice
Freshly ground black pepper

Cut bodies of squid crossways into 1/4in rings and separate tentacles , cutting any that seem very long. Wash well, drain in a colander, then pat dry. Combine squid, garlic, salt, cilantro, cayenne, flour, and leaves in a bowl. Mix well and set aside for 15min. Put oil in non stick frying pan over medium high. When hot drop in mustard seeds. A few seconds later put in the red chilies. They will darken quickly. Now put in the squid and spice mix. Stir and fry on high for 1 1/2-2 minutes. Turn off the heat, add the lemon juice and black pepper. Stir to mix.

Squid Curry

Oct. 1st, 2012 03:43 pm
Squid Curry
From "At Home with Madhur Jaffrey"

1lb cleaned squid
2 Tbsp olive or canola oil
1/2 tsp brown mustard seeds
1 med onion, cut into fine half rings
15 fresh curry or 10 fresh basil leaves
1 tsp fresh ginger, peeled and grated
1 clove garlic, crushed
1 Tbsp curry powder
2 Tbsp tomato paste
3/4 tsp salt
1 Tbsp lemon juice
2 cups water

Cut bodies of squid crossways into 1/4 in thick rings and separate tentacles, cutting up any really long ones. Wash well and leave to drain in colander.
Pour oil into frying pan over medium high heat. When hot put in mustard seeds. When they start to pop in a couple seconds put in the onions and leaves. Stir and fry until onions just start to color at edges. Add ginger, garlic, and curry powder. Stir for a minute then add tomato paste and stir a few times. Add 2 cups of water, salt, lemon juice, and squid. Stir and bring to a simmer on gentle heat. Simmer covered on low stirring occasionally for about 45 min or until squid is tender.


Serve with plain rice or rice noodles
Serves 3-4
Kerala Style Fish Curry
From "At Home with Madhur Jaffrey"

1-1 1/4 lb sea bass (or haddock, halibut, salmon, kingfish or even mackerel. Whatever looks good) with skin, 1/2-3/4in thick cut crossways into 3in segments
Salt
2 Tbsp olive or canola oil
2/3 cup shallots, finely slivered
1 tsp fresh ginger, peeled and finely grated
1 large clove garlic, pressed
1/2 tsp ground turmeric
1/2 tsp cayenne
1 Tbsp paprika (obviously not)
Lots of freshly ground black pepper
1 Tbsp lemon juice
1/2 cup coconut milk
1 cup water

Spread out fish and sprinkle 1/2 tsp salt on both sides. Set aside and prepare sauce.
Pour the oil into frying pan on medium high. When hot put in shallots. Fry until just starting to brown at edges. Add ginger and garlic. Stir for a minute. Add 1 cup water, turmeric, cayenne, paprika, black pepper, lemon juice, and 1/2 tsp salt. Bring to simmer, then turn heat to low and simmer gently for 5min, stirring now and then. Stir in coconut milk and bring back to a simmer. Put fish in and cook on medium low spponing sauce over fish until it is poached, 5-10min. Serve with rice.

Serves 2-4
Pan Grilled Halibut (or Swordfish, or Salmon)
From "At Home with Madhur Jaffrey"

One 1 1/4lb section of skinned halibut fillet, 3/4-1in thick
1/2 tsp salt
1/4 tsp ground turmeric
2 tsp fresh ginger, peeled and grated
2 cloves garlic, through press
1 Tbsp lemon juice
1/4 tsp cayenne
1 Tbsp rice flour (reg flour can be substituted)
4 Tbsp olive or canola oil

Cut Halibut into four segments. Rub salt and turmeric all over and set aside for 20min. Meanwhile, combine the ginger, garlic, lemon juice, and cayenne in a small bowl. Mix. After the fish has been in the salt mixture for 20min, rub ginger mix on all sides and pat it in. Then cover and refrigerate 20-30 more mins.
Heat oven to 350f
Dust the top and bottom of the fish with the flour and pat it in. Line a small baking tray with foil and set aside. Put the oil in a non stick frying pan over medium high heat. When hot put in fish pieces in single layer with one of the flour covered sides down. Let side brown about a minute then turn to brown other side. Then remove from heat, place fish on baking tray and bake for 10min or until cooked through.

Serves 4
Grilled Marsala Salmon
From "At Home with Madhur Jaffrey"

1/8 tsp salt
1/4 tsp ground cumin
1/8 tsp ground coriander
1/8 tsp ground turmeric
1/4 tsp cayenne pepper
3/4 lb skinned Salmon Fillet
2 Tbsp Dijon Mustard
1 Tbsp olive or canola oil
2 tsp lemon juice
2 Tbsp finely chopped cilantro

Rub salt, cumin, coriander, turmeric, and cayenne all over fish. Cover and refrigerate 1-4 hours.
Heat Broiler.
Mix mustard, oil, and lemon juice in small bowl. Add cilantro. Rub all over the fish and place under broiler, about 5in from heat source. When top has browned lightly, about 4min, turn oven to Bake at 350f. Bake about 10min or until fish is cooked through.

Serves 2
Potato and Pea Curry
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/8 tsp asafetida
1/4 tsp whole cumin seeds
1lb small red potatoes boiled cooled peeled and halved (If potatoes are larger go for 1in dice)
2 cups peas fresh or defrosted
1/2 cup plain yogurt
1 1/2 tsp ginger, peeled and finely grated
3/4 tsp salt
1/4-1/2 tsp cayenne
1 Tbsp ground coriander

Put oil in large preferably nonstick frying pan over medium high heat. When hot put in cumin and asafetida. 10seconds later add potatoes. Stir and fry until potatoes have browned lightly. Now drop in the peas, 3 Tbsp of the yogurt, the ginger, salt, and cayenne. Stir and cook until the yogurt is absorbed. Add another 3 Tbsp yogurt and the coriander. Stir and cook until absorbed again. Add remaining yogurt and cook for a minute. If you're using frozen peas you're finished. If fresh add 3 Tbsp water cover, turn to low and gently cook for 6-8 min until peas are tender.

Serves 4
Pakistani Tandoori Style Fish
From "At Home with Madhur Jaffrey"

2 tsp grated peeled ginger
1 tsp finely crushed garlic
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp freshly ground black pepper
1/4-1/2 tsp cayenne
1 tsp paprika (No to this obviously)
1/2 tsp garam masala
1/4 tsp ground turmeric
1 Tbsp lemon juice
1/4 tsp sugar
3/4 tsp salt
1-1 1/4lb fillet of mackerel cut crossways into 3in pieces.
2 Tbsp oil

In small bowl mix the ginger, garlic, cumin, thyme, pepper, cayenne, garam masala, turmeric, lemon juice, sugar, and salt. Put this paste on both sides of the fish pieces and set aside for 30min. Put 1 Tbsp oil in a nonstick pan over medium-high heat. When hot put in half the fish pieces, flesh side down and cook 2min or until nicely browned. Turn over and brown the skin side for another 2 minutes. Remove to dish and leave in warm place while you cook the rest of the fish.

Serves 2-3
Spinach and Ginger Soup (Perfumed with Cloves)
From "At Home with Madhur Jaffrey"

4 cups chicken stock
10oz spinach, well washed and coarsely chopped
1 medium carrot, peeled and cut crossways into thick slices
1 medium onion, coarsely chopped
1 large potato, coarsely chopped
1/2-1 hot chili, chopped (1/4 jalapeno)
1in piece of fresh ginger, peeled and very finely chopped
2 whole cloves
10 black peppercorns
Salt
1/2 cup heavy cream
2 tsp lemon juice

Pour sauce into a good size pan. Stir in the spinach, carrots, onions, potatoes, chili, ginger, cloves, and peppercorns. Bring to a boil. Cover, turn heat to low and simmer 20min until potatoes are tender. Blend the soup in batches until smooth. Pour back into pan trough a coarse strainer, adding 3/4 tsp salt (more if the stock was unsalted) the 1/2 cup of cream and the lemon juice. Mix and bring to a boil on medium heat stirring and tasting for seasoning. Dribble a little extra cream on each serving if desired.
Lemon Butter Cookies
From "Chocolate and Zucchini" by Clotilde Dusoulier

1 lemon with its zest
1 cup + 2 Tbsp flour
1/3 cup sugar
1 tsp kosher salt or fluer de sel
7 Tbsp chilled unsalted butter (diced)
1 large egg yolk
1 cup confectioners sugar

In a large bowl combine flour, sugar, salt, and lemon zest. Add the butter and rub in with fingers or pastry cutter. Add the egg yolk and stir until blended. Knead the dough until it forms a ball If too dry add a little icewater 1 tsp at a time, if to wet add a little flour. Divide the dough in 2 and roll each half into a log about 1in diameter. Wrap each in plastic and freeze for 30min.

Heat oven to 350f and line baking sheet with parchment. Remove log of dough from freezer and slice in 1/4in rounds with a sharp knife. Rotate the log a little after each cut to keep things round. Put on the baking sheet keeping 1/2in apart from each other. Bake for 12min until lightly golden at edges. Cool completely before glazing (about an hour).

Squeeze the lemon to get 3 Tbsp of juice. Put the confectioners sugar in a bowl, add the juice and whisk until smooth and syrupy. Use a brush or the back of a spoon to glaze the cookies. Let glaze set for about an hour.

Should make about 40 little cookies.
Orange Flower Shuttle Cookies
From "Chocolate and Zucchini" by Clotilde Dusoulier

4 Tbsp (half stick) of unsalted butter at room temp
1/2 cup sugar
1 large egg beaten
3 Tbsp orange flower water (or 3 Tbsp water + 1 Tbsp finely chopped orange zest)
2 cup flour
1/4 tsp salt
1 large egg yolk lightly beaten with 1 Tbsp water

Combine butter and sugar in food processor and process until fluffy. Add the egg and orange flower water mix until well blended. Add flour and salt, mix until smooth. Turn dough onto lightly floured surface gently knead into a ball. If it's too moist add a little more flour, too dry a little ice water 1 tsp at a time. Divide into 2 slightly flattened balls, wrap in plastic and refrigerate for an hour.

Heat oven to 350f and line baking sheet with parchment.

Get one ball and divide it into 8 equal pieces. Roll each into a 3in log. Cut each of these in two. Pinch the ends of each and flatten the top a bit to form a little boat. With the tip of a round ended knife carve a deep slit lengthwise down the center, not quite reaching the other side or ends. Arrange on a baking sheet and brush with egg wash. Bake for 15min until golden and slightly browned at tips. Cool on rack.
Nectarine, Peach, and Ginger Tart
From "Chocolate and Zucchini" by Clotilde Dusoulier

For Pate Sablee

1in knob of fresh ginger
1/3 cup sugar
1 cup + 2 Tbsp flour
1/4 tsp salt
7 Tbsp chilled unsalted butter + a pat for the pan
1-2 Tbsp cold milk

For Filling

2 ripe peaches, about 7oz
3 ripe nectarines
2 Tbsp candied ginger diced
2 Tbsp sour cream
1 large egg
1-3 Tbsp light brown sugar

Peel and grate ginger. Prepare the Pate Sablee According to instructions adding ginger pulp and juice at same time as butter.

Grease a 10in tart or quiche pan with butter.

In medium bowl combine sugar, flour, and salt. Add butter and rub it in/ cut it in with a pastry blender until mix resembles a coarse meal. Add Tbsp of milk and blend it in, handling dough as lightly as possible. Dough should be crumbly but should clump if you gently squeeze a handful. If it doesn't add a little more milk, tsp by tsp and blend again still working lightly until right consistency. Pour mix into prepared tart pan and use spoon to spread evenly over bottom. Use heels of hands to press down on dough until the pan is covered with a rim all around. Cover with plastic an refrigerate 30 minutes or up to a day.

Heat oven to 350f bake shell for 15-20 minutes until golden keep an eye on it. Remove and let cool for 5 minutes.

Meanwhile peel peaches core and slice all the fruit about 12 per fruit and drain for 15 min if they are really juicy. In a medium bowl whisk together the cream and egg. Arrange fruit in circular pattern in shell. Pour egg mixture over fruit. Sprinkle with 1-3 Tbsp brown sugar and candied ginger.

Bake 25 minutes until fruit is softened and leave tart in closed oven for another 10 minutes. Cool completely before serving.
Yogurt Cake
From "Chocolate and Zucchini" by Clotilde Dusoulier

1/3 cup veg oil + 1tsp to grease pan
1 cup plain yogurt
1 cup sugar
2 large eggs
1 tsp vanilla
1 Tbsp light or amber rum
1 2/3 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
pinch of sea salt

Heat oven to 350f. Oil sides of 10in round cake pan or springform and line bottom with parchment. In large bowl whisk together yogurt and sugar. Add eggs one by one beating well after each addition. Add vanilla, oil, and rum. Whisk. In another bowl sift together flour, baking powder and soda, and salt. Pour into wet ingredients and stir until combined. Pour into cake pan and bake 35-40 minutes until golden brown and tester comes out clean. Cool on rack for 10 minutes. Run knife around edge to loosen and unmold.
Honey Spice Loaf
From "Chocolate and Zucchini" by Clotilde Dusoulier

2 tsp veg oil to grease the pan
1 1/2 cup milk
2/3 cup honey (grease the measuring cup first to help it out)
1/3 cup mild flavored dark molasses
1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp each ground cinnamon, cloves, nutmeg, and ginger
1/4 cup finely diced candied ginger or candied orange peel or a little bit of both (optional)

Preheat oven to 350f. Oil bottom and sides of 9x5in loaf pan and line bottom with parchment paper. Combine milk, honey, and molasses in small saucepan over medium heat. Heat without boiling stirring with spatula until all dissolved. Set aside and let cool.

In large bowl combine flours, baking soda and powder, salt and spices. In a small bowl combine ginger and/or orange peel with 2 tsp of flour mix and set aside.

Form a well in center of flour and pour in the milk slowly whisking in a circular motion starting from center until all the flour has been incorporated. The Batter will be thin. Fold in the ginger/orange. Pour into the loaf pan and bake for 40-50min until browned and tester comes out clean. Cool on rack for 20 minutes. Run knife around sides and unmold. Cool completely, wrap in foil and let rest until next day
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