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Tomato Curry
Nov. 6th, 2012 01:09 pmTomato Curry
From "Nigella Kitchen" by Nigella Lawson
2 Tbsp oil
2 Large Onions, chopped
1 tsp kosher salt
4 cloves garlic, chopped
3 1/2 pints cherry tomatoes, halved
2 tsp turmeric
1 tsp English Mustard
1 tsp hot chili powder
1 tsp garam masala
1 1/2 cup frozen peas
Heat oil in saucepan, add onions sprinkle with salt and stir frequently over low to medium heat for about 7 minutes. Stir in garlic, then add tomatoes. Add spices, cover, and cook 20 min over low. Cook peas in another pan in boiling salted water, drain and add to tomatoes for the last 5 min of cook time. (I guess cooking it all together makes the colors less pretty. Meh)
Freezing note: cook the tomatoes but don't do the peas. Can be frozen up to 3 months. Then reheat and add the peas like in the recipe
Serves 4 with coconut rice
From "Nigella Kitchen" by Nigella Lawson
2 Tbsp oil
2 Large Onions, chopped
1 tsp kosher salt
4 cloves garlic, chopped
3 1/2 pints cherry tomatoes, halved
2 tsp turmeric
1 tsp English Mustard
1 tsp hot chili powder
1 tsp garam masala
1 1/2 cup frozen peas
Heat oil in saucepan, add onions sprinkle with salt and stir frequently over low to medium heat for about 7 minutes. Stir in garlic, then add tomatoes. Add spices, cover, and cook 20 min over low. Cook peas in another pan in boiling salted water, drain and add to tomatoes for the last 5 min of cook time. (I guess cooking it all together makes the colors less pretty. Meh)
Freezing note: cook the tomatoes but don't do the peas. Can be frozen up to 3 months. Then reheat and add the peas like in the recipe
Serves 4 with coconut rice
Coconut Rice
Nov. 6th, 2012 01:00 pmCoconut Rice
From "Nigella Kitchen" by Nigella Lawson
1 Tbsp garlic flavored oil
4 green onions, thinly sliced
2 tsp nigella seeds (or Black Mustard seeds)
1 1/2 cups Thai or Basmati Rice
1 14oz can coconut milk
2 1/2 cups freshly boiled water
1 tsp kosher salt (or 1/2 tsp table salt)
Juice of 1 lime
Heat oil in heavy-based saucepan that has a lid, add scallions and nigella seeds and cook for a minute or so. Stir in the rice and mix thoroughly. Pour the coconut milk into a big measuring cup and top up to the 4 cup level with the freshly boiled water. Add to the rice along with the salt. Bring to boil, turn heat to low, cover and cook for 15 minutes. Fluff with fork while adding lime juice. Taste for more salt or lime.
Serves 4
From "Nigella Kitchen" by Nigella Lawson
1 Tbsp garlic flavored oil
4 green onions, thinly sliced
2 tsp nigella seeds (or Black Mustard seeds)
1 1/2 cups Thai or Basmati Rice
1 14oz can coconut milk
2 1/2 cups freshly boiled water
1 tsp kosher salt (or 1/2 tsp table salt)
Juice of 1 lime
Heat oil in heavy-based saucepan that has a lid, add scallions and nigella seeds and cook for a minute or so. Stir in the rice and mix thoroughly. Pour the coconut milk into a big measuring cup and top up to the 4 cup level with the freshly boiled water. Add to the rice along with the salt. Bring to boil, turn heat to low, cover and cook for 15 minutes. Fluff with fork while adding lime juice. Taste for more salt or lime.
Serves 4
Spanish Chicken with Chorizo and Potatoes
Nov. 6th, 2012 12:53 pmSpanish Chicken with Chorizo and Potatoes
From "Nigella Kitchen" by Nigella Lawson
2 TBSP olive oil
12 chicken thighs
1 3/4 lbs chorizo cut into 1 1/2in chunks
2 1/4 lbs baby white potatoes, halved
2 red onions, peeled and roughly chopped
2 tsp dried oregano
zest of an orange
Heat oven to 425f. Put oil in bottom of 2 shallow roasting pans or quarter sheet pans. Rub chicken in the oil, then turn skin side up, 6 per pan. Divide chorizo and potatoes between the 2 pans. Sprinkle onion and oregano over, then grate the zest on top. Cook 30min, then swap pan with the bottom pan and baste with juices. Cook 30min more.
Serves 6
From "Nigella Kitchen" by Nigella Lawson
2 TBSP olive oil
12 chicken thighs
1 3/4 lbs chorizo cut into 1 1/2in chunks
2 1/4 lbs baby white potatoes, halved
2 red onions, peeled and roughly chopped
2 tsp dried oregano
zest of an orange
Heat oven to 425f. Put oil in bottom of 2 shallow roasting pans or quarter sheet pans. Rub chicken in the oil, then turn skin side up, 6 per pan. Divide chorizo and potatoes between the 2 pans. Sprinkle onion and oregano over, then grate the zest on top. Cook 30min, then swap pan with the bottom pan and baste with juices. Cook 30min more.
Serves 6
Butternut, Arugula, and Pine Nut Salad
Oct. 6th, 2012 02:15 pmButternut, Arugula, and Pine Nut Salad
From "Nigella Kitchen" by Nigella Lawson
1 butternut squash, approx 2 1/4lb
1 tsp kosher salt
1 tsp ground turmeric
1 tsp ground ginger
2 Tbsp cold-pressed canola, or olive oil
1/3 cup golden raisins
1/4 cup water, from freshly boiled kettle
1 tsp sherry vinegar
4oz (about 3 cups) arugula and other salad leaves
1/3 cup pine nuts, toasted
Preheat oven to 400f Dont bother to peel, but halve and seed the butternut squash, cut into 1/2in thick slices, then cut each slice into four. Put the butternut pieces into a bowl with the salt, spices, and 2 Tbsp oil and smoosh them about, then tip into a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
Cook the squash for 30-40min. Check to see if it's cooked through by the time 1/2 hours up by piercing with a fork, some squashes cook faster than others. Add the golden raisins to the spice smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 Tbsp oil that remain.
Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
make ahead noteButternut can be roasted a day ahead. Cool, cover, and refrigerate until needed. Remove about an hour before serving so that it's at room temp.
From "Nigella Kitchen" by Nigella Lawson
1 butternut squash, approx 2 1/4lb
1 tsp kosher salt
1 tsp ground turmeric
1 tsp ground ginger
2 Tbsp cold-pressed canola, or olive oil
1/3 cup golden raisins
1/4 cup water, from freshly boiled kettle
1 tsp sherry vinegar
4oz (about 3 cups) arugula and other salad leaves
1/3 cup pine nuts, toasted
Preheat oven to 400f Dont bother to peel, but halve and seed the butternut squash, cut into 1/2in thick slices, then cut each slice into four. Put the butternut pieces into a bowl with the salt, spices, and 2 Tbsp oil and smoosh them about, then tip into a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
Cook the squash for 30-40min. Check to see if it's cooked through by the time 1/2 hours up by piercing with a fork, some squashes cook faster than others. Add the golden raisins to the spice smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 Tbsp oil that remain.
Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
make ahead noteButternut can be roasted a day ahead. Cool, cover, and refrigerate until needed. Remove about an hour before serving so that it's at room temp.
Indian Rubbed Lamb Chops
Oct. 6th, 2012 02:06 pmIndian Rubbed Lamb Chops
From "Nigella Kitchen" by Nigella Lawson
for rub
1 tsp ground cilantro
1 tsp ground cumin
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp cayenne
1/2 tsp ground cinnamon
3 tsp kosher salt, or 1 1/2 tsp table salt
(If you're in a hurry or missing ingredients, you can just mix 3 tsp Madras Curry Powder in with the salt instead of the various spices)
12 small Frenched lamb rib chops or 8 larger lamb loin chops
2 Tbsp garlic flavored oil
Measure out spices into wide shallow dish along with the salt and mix. Dip lamb chops into spice mix, dusting well on all sides. Warm the oil in frying pan, then fry the chops for about 2-3min a side, depending on thickness, over medium heat. They should look darkly burnished- but still juicily pink within- when cooked.
Serves 4 with this salad: http://honorillyatoo.dreamwidth.org/12515.html
From "Nigella Kitchen" by Nigella Lawson
for rub
1 tsp ground cilantro
1 tsp ground cumin
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp cayenne
1/2 tsp ground cinnamon
3 tsp kosher salt, or 1 1/2 tsp table salt
(If you're in a hurry or missing ingredients, you can just mix 3 tsp Madras Curry Powder in with the salt instead of the various spices)
12 small Frenched lamb rib chops or 8 larger lamb loin chops
2 Tbsp garlic flavored oil
Measure out spices into wide shallow dish along with the salt and mix. Dip lamb chops into spice mix, dusting well on all sides. Warm the oil in frying pan, then fry the chops for about 2-3min a side, depending on thickness, over medium heat. They should look darkly burnished- but still juicily pink within- when cooked.
Serves 4 with this salad: http://honorillyatoo.dreamwidth.org/12515.html
Irish Oaten Rolls
Oct. 6th, 2012 01:45 pmIrish Oaten Rolls
From "Nigella Kitchen" by Nigella Lawson
2 2/3 cups whole wheat flour
1 cup quick cooking oats (not instant), plus 2 tsp
1 tsp table salt
2 tsp baking soda
1 1/4 cup Guinness
2/3 cup buttermilk
1/4 cup peanut or other veg oil
1/4 cup honey
Preheat oven to 425f. Line a cookie sheet with parchment paper.
In a bowl, mix the flour, oats, salt, and baking soda. In a jug mix the guinness, buttermilk, oil, and honey. Measure the oil and then the honey to make things easier. Stir the liquids together with a wooden spoon. Add liquid to dry ingredients and stir with the wooden spoon to combine - you will get a sandy oatmeal, rather than a dough: at first, it will seem to be too runny but then, as the baking soda goes to work, it will become mousse-like and then heavy like damp sand.
Pat into small handfuls to form 12 mounds on the lined cookie sheet; don't bother to shape them until all 12 are laid out and you can see which rolls need to have dough pinched off and which need to be bulked up, so that they're more or less even. When you've finished, pat each round into a rough round roll shape about 3in diameter by 1-1 1/4in high. Sprinkle remaining 2 tsp of oats over the rolls. (a fat pinch each) and pop them into the oven for 15min then transfer, 1 by 1, to a wire rack to cool a little. Eat warm or leave to room temp. Soda bread is always best eaten on the day of baking, though reheating or toasting can revive a roll or slice a day or two later.
Variation:
One big loaf: Form into one large round. Bake for 10min at 425f before turning oven down to 375f and giving it another 25min; when cooked, it'll give a faintly hollow sound if you knock with your knuckles against the underside.
Make ahead notes:
Rolls can be frozen for up to a month in tightly sealed ziplock. Thaw for 2-3 hours at room temp and reheat at 350f for 5-10min. Rolls might be slightly crumbly.
Makes 12 Rolls
From "Nigella Kitchen" by Nigella Lawson
2 2/3 cups whole wheat flour
1 cup quick cooking oats (not instant), plus 2 tsp
1 tsp table salt
2 tsp baking soda
1 1/4 cup Guinness
2/3 cup buttermilk
1/4 cup peanut or other veg oil
1/4 cup honey
Preheat oven to 425f. Line a cookie sheet with parchment paper.
In a bowl, mix the flour, oats, salt, and baking soda. In a jug mix the guinness, buttermilk, oil, and honey. Measure the oil and then the honey to make things easier. Stir the liquids together with a wooden spoon. Add liquid to dry ingredients and stir with the wooden spoon to combine - you will get a sandy oatmeal, rather than a dough: at first, it will seem to be too runny but then, as the baking soda goes to work, it will become mousse-like and then heavy like damp sand.
Pat into small handfuls to form 12 mounds on the lined cookie sheet; don't bother to shape them until all 12 are laid out and you can see which rolls need to have dough pinched off and which need to be bulked up, so that they're more or less even. When you've finished, pat each round into a rough round roll shape about 3in diameter by 1-1 1/4in high. Sprinkle remaining 2 tsp of oats over the rolls. (a fat pinch each) and pop them into the oven for 15min then transfer, 1 by 1, to a wire rack to cool a little. Eat warm or leave to room temp. Soda bread is always best eaten on the day of baking, though reheating or toasting can revive a roll or slice a day or two later.
Variation:
One big loaf: Form into one large round. Bake for 10min at 425f before turning oven down to 375f and giving it another 25min; when cooked, it'll give a faintly hollow sound if you knock with your knuckles against the underside.
Make ahead notes:
Rolls can be frozen for up to a month in tightly sealed ziplock. Thaw for 2-3 hours at room temp and reheat at 350f for 5-10min. Rolls might be slightly crumbly.
Makes 12 Rolls
Golden Sole
Oct. 6th, 2012 01:27 pmGolden Sole with Tarted-up Tarter Sauce
From "Nigella Kitchen" by Nigella Lawson
1 egg
dash garlic flavored oil
sprinkling salt and good grinding pepper
1 cup instant (quick-cooking) polenta
2 gray sole, flounder, or other flat, white fish fillets
peanut or corn oil for frying
for the tarted-up tarter sauce
zest and juice of 1/2 lemon
1/2 tsp kosher salt or 1/4 tsp table salt
scant 1/2 cup creme fresh or sour cream
2 tsp baby (nonpareil) capers, drained
1 dill pickle, chopped or 4-5 cornichons
3 rings (chopped) jalapeno peppers (from jar or can)
1 Tbsp chopped fresh tarragon
2 Tbsp chopped fresh parsley, plus more for sprinkling
Beat the egg, along with the garlic flavored oil, salt and pepper, in a shallow dish that will take 1 fish fillet and leave it for a moment. Put the polenta into another, similar, dish. Dip the fish fillets, 1 side at a time, in the egg mixture and put them into the polenta dish, press down, dredge, and turn to cover fully before leaving them on a wire rack to dry a little while you get on with the sauce.
To make the sauce, zest the lemon in a bowl and squeeze in the juice. Stir in the salt to dissolve it. Add the sour cream, capers, chopped dill pickle, jalapenos, tarragon, and parsley and stir to combine with fork. Transfer to little bowl and scatter herbs on top.
Heat enough oil in a frying pan to cover the bottom to approx 1/8in, and cook fillets for 1-2min per side, until outside is crisp and fish is cooked through. Then transfer the fish to a tray lined with paper towels before plating it up. Serve with the tarter sauce, some pickled egg, and a lemony salad.
Make ahead notes: The coated fish can be made ahead but best frozen immediately, and cooked from frozen.
Do not freeze if previously frozen. Coat fish in polenta and set on baking sheet lined with plastic wrap. Cover with layer of plastic and freeze until solid. Transfer to ziplock and freeze for up to 3 months. Fry fillets direct from frozen, as in recipe, adding 1-2 min to cooking time and check fish is cooked through before serving.
Serves 2
From "Nigella Kitchen" by Nigella Lawson
1 egg
dash garlic flavored oil
sprinkling salt and good grinding pepper
1 cup instant (quick-cooking) polenta
2 gray sole, flounder, or other flat, white fish fillets
peanut or corn oil for frying
for the tarted-up tarter sauce
zest and juice of 1/2 lemon
1/2 tsp kosher salt or 1/4 tsp table salt
scant 1/2 cup creme fresh or sour cream
2 tsp baby (nonpareil) capers, drained
1 dill pickle, chopped or 4-5 cornichons
3 rings (chopped) jalapeno peppers (from jar or can)
1 Tbsp chopped fresh tarragon
2 Tbsp chopped fresh parsley, plus more for sprinkling
Beat the egg, along with the garlic flavored oil, salt and pepper, in a shallow dish that will take 1 fish fillet and leave it for a moment. Put the polenta into another, similar, dish. Dip the fish fillets, 1 side at a time, in the egg mixture and put them into the polenta dish, press down, dredge, and turn to cover fully before leaving them on a wire rack to dry a little while you get on with the sauce.
To make the sauce, zest the lemon in a bowl and squeeze in the juice. Stir in the salt to dissolve it. Add the sour cream, capers, chopped dill pickle, jalapenos, tarragon, and parsley and stir to combine with fork. Transfer to little bowl and scatter herbs on top.
Heat enough oil in a frying pan to cover the bottom to approx 1/8in, and cook fillets for 1-2min per side, until outside is crisp and fish is cooked through. Then transfer the fish to a tray lined with paper towels before plating it up. Serve with the tarter sauce, some pickled egg, and a lemony salad.
Make ahead notes: The coated fish can be made ahead but best frozen immediately, and cooked from frozen.
Do not freeze if previously frozen. Coat fish in polenta and set on baking sheet lined with plastic wrap. Cover with layer of plastic and freeze until solid. Transfer to ziplock and freeze for up to 3 months. Fry fillets direct from frozen, as in recipe, adding 1-2 min to cooking time and check fish is cooked through before serving.
Serves 2
Lamb with Rosemary and Port
Oct. 6th, 2012 01:15 pmLamb with Rosemary and Port
From "Nigella Kitchen" by Nigella Lawson
1 Tbsp olive oil
2 tsp worcestershire sauce
2 boneless lamb leg steaks (center slice)
for the sauce
1 tbsp butter
1 sprig rosemary
1 fat clove garlic
1/4 cup ruby port
Mix together oil and worcestershire sauce in a bowl, then smear over the steaks either with pastry brush or just dipping them in the bowl. Heat heavy frying pan, and cook the steaks for about 3 min per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person and less time for their cooking. Wrap them in foil to rest on a warm plate, or a warm place, while you make the sauce. With the pan still on the heat but turned to low, add the butter and let it melt, then finely chop the needles from the rosemary and add them to the pan. Peel and crush or mince the garlic into the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Then put the steaks onto the plates and pour sauce over them.
Serves 2
From "Nigella Kitchen" by Nigella Lawson
1 Tbsp olive oil
2 tsp worcestershire sauce
2 boneless lamb leg steaks (center slice)
for the sauce
1 tbsp butter
1 sprig rosemary
1 fat clove garlic
1/4 cup ruby port
Mix together oil and worcestershire sauce in a bowl, then smear over the steaks either with pastry brush or just dipping them in the bowl. Heat heavy frying pan, and cook the steaks for about 3 min per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person and less time for their cooking. Wrap them in foil to rest on a warm plate, or a warm place, while you make the sauce. With the pan still on the heat but turned to low, add the butter and let it melt, then finely chop the needles from the rosemary and add them to the pan. Peel and crush or mince the garlic into the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Then put the steaks onto the plates and pour sauce over them.
Serves 2
African Drumsticks
Oct. 6th, 2012 01:06 pmAfrican Drumsticks
From "Nigella Kitchen" by Nigella Lawson
1/3 cup Worcestershire sauce
1/4 cup ketchup
2 tsp English mustard
1 tsp ground ginger
1 Tbsp apricot jam
1 onion, finely chopped
8 chicken drumsticks
1 Tbsp garlic flavored oil
Heat oven to 400f. Mix Worcestershire sauce, ketchup, mustard, ginger, jam, and onion in shallow dish. Dunk drumsticks in marinade to coat them all over. (you can leave them overnight if you like.) Put oil in a smallish roasting pan where the drumsticks will fit snugly and tip about so the oil mostly covers the base. Arrange drumsticks in the pan and pour any remaining marinade on top. Cook for 45min to 1 hour, basting once or twice. The deeper the dish the longer it will take for the drumsticks to color and cook through.
Make ahead notes: Chicken can be marinated overnight in the fridge, or it can be frozen in a resealable bag with the marinade for up to 3months. Thaw overnight in the fridge (put the bag in a bowl in case of drips) and cook following the recipe.
Serves 4-8
From "Nigella Kitchen" by Nigella Lawson
1/3 cup Worcestershire sauce
1/4 cup ketchup
2 tsp English mustard
1 tsp ground ginger
1 Tbsp apricot jam
1 onion, finely chopped
8 chicken drumsticks
1 Tbsp garlic flavored oil
Heat oven to 400f. Mix Worcestershire sauce, ketchup, mustard, ginger, jam, and onion in shallow dish. Dunk drumsticks in marinade to coat them all over. (you can leave them overnight if you like.) Put oil in a smallish roasting pan where the drumsticks will fit snugly and tip about so the oil mostly covers the base. Arrange drumsticks in the pan and pour any remaining marinade on top. Cook for 45min to 1 hour, basting once or twice. The deeper the dish the longer it will take for the drumsticks to color and cook through.
Make ahead notes: Chicken can be marinated overnight in the fridge, or it can be frozen in a resealable bag with the marinade for up to 3months. Thaw overnight in the fridge (put the bag in a bowl in case of drips) and cook following the recipe.
Serves 4-8
Coconut Rice
Oct. 4th, 2012 01:02 pmCoconut Rice
From "At Home with Madhur Jaffrey"
3 Tbsp olive or canola oil
1/2 tsp whole peppercorns
2/3 cup finely sliced shallots
2 cups jasmine rice
1 1/2 tsp salt
1/2 tsp ground turmeric
1 1/2 cups coconut milk from a well shaken can, mixed with an equal measure of water
Preheat oven to 325f
Pour oil in heavy ovenproof pan over medium-high. When hot drop in peppercorns. Let them sizzle for a few seconds. Add shallots and stir-fry until they turn reddish brown. Add the rice, turning heat to low, as well as salt and turmeric. Stir gently for a minute. Add coconut milk-water mix, tuen heat to medium high and bring to a rolling boil. Cover first with foil, crimping edges, and then with lid. Place in oven for 30min. Remove from oven. FLuff up and mix with fork then quickly re-cover and leave to rest for 15min.
Serves 6
From "At Home with Madhur Jaffrey"
3 Tbsp olive or canola oil
1/2 tsp whole peppercorns
2/3 cup finely sliced shallots
2 cups jasmine rice
1 1/2 tsp salt
1/2 tsp ground turmeric
1 1/2 cups coconut milk from a well shaken can, mixed with an equal measure of water
Preheat oven to 325f
Pour oil in heavy ovenproof pan over medium-high. When hot drop in peppercorns. Let them sizzle for a few seconds. Add shallots and stir-fry until they turn reddish brown. Add the rice, turning heat to low, as well as salt and turmeric. Stir gently for a minute. Add coconut milk-water mix, tuen heat to medium high and bring to a rolling boil. Cover first with foil, crimping edges, and then with lid. Place in oven for 30min. Remove from oven. FLuff up and mix with fork then quickly re-cover and leave to rest for 15min.
Serves 6
Canned Beans with Indian Spices
Oct. 4th, 2012 12:55 pmCanned Beans with Indian Spices
From "At Home with Madhur Jaffrey"
2 Tbsp olive or canola oil
A generous pinch of ground Asafetida
1/4 tsp whole cumin seeds
1/2 medium onion, cut into fine half rings
4 cherry tomatoes, quartered
1/8-1/4 tsp cayenne
1/4 tsp ground turmeric
One 15oz can beans
About 1/2 tsp salt, as needed
Pour oil into a small pan over medium high. When hot, put in the asafetida and cumin. Let the cumin seeds sizzle for 5 sec. Add the onions and turn heat to medium. Stir and cook the onions until they have browned a bit. Add tomatoes and stir a few times. Now add the cayenne and turmeric. Stir once or twice and add the contents of the can (beans and liquid, if organic. Otherwise beans and the same amount of water as the liquid would be.) as well as 4 Tbsp water. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 10min. Add as much salt as needed.
Serves 2-3
From "At Home with Madhur Jaffrey"
2 Tbsp olive or canola oil
A generous pinch of ground Asafetida
1/4 tsp whole cumin seeds
1/2 medium onion, cut into fine half rings
4 cherry tomatoes, quartered
1/8-1/4 tsp cayenne
1/4 tsp ground turmeric
One 15oz can beans
About 1/2 tsp salt, as needed
Pour oil into a small pan over medium high. When hot, put in the asafetida and cumin. Let the cumin seeds sizzle for 5 sec. Add the onions and turn heat to medium. Stir and cook the onions until they have browned a bit. Add tomatoes and stir a few times. Now add the cayenne and turmeric. Stir once or twice and add the contents of the can (beans and liquid, if organic. Otherwise beans and the same amount of water as the liquid would be.) as well as 4 Tbsp water. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 10min. Add as much salt as needed.
Serves 2-3
Potato and Pea Curry
Oct. 4th, 2012 12:47 pm Potato and Pea Curry
From "At Home with Madhur Jaffrey"
3 Tbsp olive or canola oil
1/8 tsp ground asafetida
1/4 tsp whole cumin seeds
1 lb small red potatoes, boiled, cooled, peeled, and halved (if potatoes are larger, aim for 1in dice)
2 cups peas
1/2 cup plain yogurt
1 1/2 tsp ginger, peeled and grated
3/4 tsp salt
1/4-1/2 tsp cayenne
1 Tbsp ground coriander
Pour oil into large non-stick pan on medium-high. When hot drop in asafetida and cumin seeds. Ten seconds later, add the potatoes. Stir and fry until they have browned lightly. Now put in peas, 3 Tbsp of the yogurt, the ginger, salt, and cayenne. Stir and cook until yogurt has been absorbed. Add another 3 Tbsp yogurt and the coriander. Stir and cook until absorbed again. Add remaining yogurt. Stir and cook for a minute. If you used frozen peas the dish is done, otherwise add 3 Tbsp water, cover and turn to low. Cook very gently for 6-8min until peas are tender.
Serves 4
From "At Home with Madhur Jaffrey"
3 Tbsp olive or canola oil
1/8 tsp ground asafetida
1/4 tsp whole cumin seeds
1 lb small red potatoes, boiled, cooled, peeled, and halved (if potatoes are larger, aim for 1in dice)
2 cups peas
1/2 cup plain yogurt
1 1/2 tsp ginger, peeled and grated
3/4 tsp salt
1/4-1/2 tsp cayenne
1 Tbsp ground coriander
Pour oil into large non-stick pan on medium-high. When hot drop in asafetida and cumin seeds. Ten seconds later, add the potatoes. Stir and fry until they have browned lightly. Now put in peas, 3 Tbsp of the yogurt, the ginger, salt, and cayenne. Stir and cook until yogurt has been absorbed. Add another 3 Tbsp yogurt and the coriander. Stir and cook until absorbed again. Add remaining yogurt. Stir and cook for a minute. If you used frozen peas the dish is done, otherwise add 3 Tbsp water, cover and turn to low. Cook very gently for 6-8min until peas are tender.
Serves 4
Mushroom and Pea Curry
Oct. 4th, 2012 12:36 pmMushroom and Pea Curry
From "At Home with Madhur Jaffrey"
1 Tbsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne
3 Tbsp olive or canola oil
1/4 cup onion, finely chopped
1 tsp ginger, peeled and grated
1 1/2 cups peeled and finely chopped tomato
1 1/4 tsp salt, or to taste
1 lb cremini mushrooms, halved lengthwise
10oz green peas
Combine the coriander, cumin, turmeric, and cayenne in a small bowl. Add about 1 1/2 Tbs water and mix to make a paste. Pour oil into a medium pan on medium-high. When hot, drop in the onions. Stir and saute for 3-4 min or until edges start to brown. Add ginger and stir 3-4 times. Add spice paste. Stir and cook for about a minute. Add tomato. Stir and cook, scraping up from the bottom, for about 4 minutes or until tomatoes have softened. Add 2 cups water and salt. Stir and bring to a boil. Cover, turn heat to low, and simmer 20 minutes. Add mushrooms and bring to a boil. Cover and cook on low for 10 min. Add the peas, bring to a boil again. Cover and cook on low for 5 more minutes or until peas are done. Check for salt, adding more if needed.
Serves 4
From "At Home with Madhur Jaffrey"
1 Tbsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne
3 Tbsp olive or canola oil
1/4 cup onion, finely chopped
1 tsp ginger, peeled and grated
1 1/2 cups peeled and finely chopped tomato
1 1/4 tsp salt, or to taste
1 lb cremini mushrooms, halved lengthwise
10oz green peas
Combine the coriander, cumin, turmeric, and cayenne in a small bowl. Add about 1 1/2 Tbs water and mix to make a paste. Pour oil into a medium pan on medium-high. When hot, drop in the onions. Stir and saute for 3-4 min or until edges start to brown. Add ginger and stir 3-4 times. Add spice paste. Stir and cook for about a minute. Add tomato. Stir and cook, scraping up from the bottom, for about 4 minutes or until tomatoes have softened. Add 2 cups water and salt. Stir and bring to a boil. Cover, turn heat to low, and simmer 20 minutes. Add mushrooms and bring to a boil. Cover and cook on low for 10 min. Add the peas, bring to a boil again. Cover and cook on low for 5 more minutes or until peas are done. Check for salt, adding more if needed.
Serves 4
Mushroom Bhaaji
Oct. 4th, 2012 12:29 pmMushroom Bhaaji
From "At Home with Madhur Jaffrey"
3 Tbsp olive or canola oil
1/2 tsp whole brown mustard seeds
1/2 tsp whole cumin seeds
1/4 cup ionions, finely chopped
10oz largish white mushrooms, quartered (or halved if smaller)
1 clove garlic, pressed
3 Tbsp plain yogurt
1/8 tsp cayenne
1 tsp ground coriander
1/2 tsp salt
2 Tbsp cilantro, finely chopped
Pour oil in frying pan on medium-high. When hot drop in mustard and cumin seeds. When they start to pop in a couple seconds put in the onions. Stir and fry until starting to brown at edges. Put in mushrooms and stir for a minute. Take pan off heat and put in garlic, yogurt, cayenne, coriander, and salt. Put pan on medium heat and stir well. Keep cooking and stirring until all yogurt is absorbed, a few minutes. Stir in cilantro toward the end.
Serves 3-4
From "At Home with Madhur Jaffrey"
3 Tbsp olive or canola oil
1/2 tsp whole brown mustard seeds
1/2 tsp whole cumin seeds
1/4 cup ionions, finely chopped
10oz largish white mushrooms, quartered (or halved if smaller)
1 clove garlic, pressed
3 Tbsp plain yogurt
1/8 tsp cayenne
1 tsp ground coriander
1/2 tsp salt
2 Tbsp cilantro, finely chopped
Pour oil in frying pan on medium-high. When hot drop in mustard and cumin seeds. When they start to pop in a couple seconds put in the onions. Stir and fry until starting to brown at edges. Put in mushrooms and stir for a minute. Take pan off heat and put in garlic, yogurt, cayenne, coriander, and salt. Put pan on medium heat and stir well. Keep cooking and stirring until all yogurt is absorbed, a few minutes. Stir in cilantro toward the end.
Serves 3-4
Kashmiri Style Collard Greens
Oct. 4th, 2012 12:01 pmKashmiri Style Collard Greens
From "At Home with Madhur Jaffrey"
1 /34 lb collard greens
3 Tbsp olive or canola oil
1/8 tsp ground asafetida
3 dried hot red chilies (the short cayenne type)
2 cups chicken stock or water
salt
Wash collards and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and then roll them up lengthwise. Cit crosswise to get 1/2in ribbons. Now cut lengthwise to get 1/2in pieces. Pour oil into large pot on medium high. When hot drop in asafetida and chilies. In a matter of seconds the chilies will start to darken. Take the pan off the heat to add the greens and the stock. Put pan back on heat and bring to a boil. Cover and drop to medium-low, then cook 30-40min until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 tsp salt. Add what's needed. Turn the heat to medium-high and boil away most of liquid. If you are eating the greens with rice you might want to save some extra juice to moisten it.
Serves 6
From "At Home with Madhur Jaffrey"
1 /34 lb collard greens
3 Tbsp olive or canola oil
1/8 tsp ground asafetida
3 dried hot red chilies (the short cayenne type)
2 cups chicken stock or water
salt
Wash collards and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and then roll them up lengthwise. Cit crosswise to get 1/2in ribbons. Now cut lengthwise to get 1/2in pieces. Pour oil into large pot on medium high. When hot drop in asafetida and chilies. In a matter of seconds the chilies will start to darken. Take the pan off the heat to add the greens and the stock. Put pan back on heat and bring to a boil. Cover and drop to medium-low, then cook 30-40min until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 tsp salt. Add what's needed. Turn the heat to medium-high and boil away most of liquid. If you are eating the greens with rice you might want to save some extra juice to moisten it.
Serves 6
Swiss Chard with Ginger and Garlic
Oct. 4th, 2012 11:52 amSwiss Chard with Ginger and Garlic
From "At Home with Madhur Jaffrey"
1 1/2 lb Swiss Chard, well washed
3 Tbsp olive or canola oil
1 clove garlic, cut into long slivers
1 tsp slivered peeled fresh ginger
1/2 tsp salt
1/4 tsp cayenne
Hold several chard leaves together and, starting at the stem end, cut the stems and leaves crossways, at 1/4 in intervals. Pour oil into large pot on medium high. When hot put in garlic and ginger. Stir a few times. Put in all the Chard, with some of the washing water still clinging to the leaves. Cover. As soon as the leaves have wilted, a matter of minutes, add the salt and cayenne. Stir to mix. Cover again and turn to low. Cook 5min or until chard is just done.
Serves 4
From "At Home with Madhur Jaffrey"
1 1/2 lb Swiss Chard, well washed
3 Tbsp olive or canola oil
1 clove garlic, cut into long slivers
1 tsp slivered peeled fresh ginger
1/2 tsp salt
1/4 tsp cayenne
Hold several chard leaves together and, starting at the stem end, cut the stems and leaves crossways, at 1/4 in intervals. Pour oil into large pot on medium high. When hot put in garlic and ginger. Stir a few times. Put in all the Chard, with some of the washing water still clinging to the leaves. Cover. As soon as the leaves have wilted, a matter of minutes, add the salt and cayenne. Stir to mix. Cover again and turn to low. Cook 5min or until chard is just done.
Serves 4
South Indian Style Green Beans
Oct. 4th, 2012 11:45 amSouth Indian Style Green Beans
From "At Home with Madhur Jaffrey"
Salt
1 lb green beans, trimmed and cut into 1in length
3 Tbsp olive or canola oil
1/2 tsp whole cumin seeds
1/2 tsp whole brown or yellow mustard seeds
1/2 tsp sesame seeds
1/8 tsp cayenne
Bring 8 cups water to a boil. Add 1 Tbsp salt to it and then the cut beans. Boil for 4-5 min or until the beans are just tender. Drain immediately and leave in colander. Pour the oil into a frying pan over medium high. When hot drop in the cumin, mustard, and sesame seeds. A few seconds later take the pan off the heat and stir in the beans. Put the pan back on the stove at Medium Low heat. Stir to mix for a minute, adding 1/2 tsp salt and the cayenne. Remove pan from heat.
Serves 4
From "At Home with Madhur Jaffrey"
Salt
1 lb green beans, trimmed and cut into 1in length
3 Tbsp olive or canola oil
1/2 tsp whole cumin seeds
1/2 tsp whole brown or yellow mustard seeds
1/2 tsp sesame seeds
1/8 tsp cayenne
Bring 8 cups water to a boil. Add 1 Tbsp salt to it and then the cut beans. Boil for 4-5 min or until the beans are just tender. Drain immediately and leave in colander. Pour the oil into a frying pan over medium high. When hot drop in the cumin, mustard, and sesame seeds. A few seconds later take the pan off the heat and stir in the beans. Put the pan back on the stove at Medium Low heat. Stir to mix for a minute, adding 1/2 tsp salt and the cayenne. Remove pan from heat.
Serves 4
Delhi Style Bhuna Lamb
Oct. 4th, 2012 11:15 amDelhi Style Bhuna Lamb
From "At Home with Madhur Jaffrey"
5 Tbsp olive or canola oil
1 stick cinnamon
2 bay leaves
8 cardamom pods
1 1/2 cups finely chopped onions
2 large cloves garlic, crushed to pulp
One 1 1/2 in piece fresh ginger, peeled and grated
2 lb boneless lamb from shoulder, cut into 1 1/4in pieces
1/2 tsp cayenne
1 1/4-1 1/2 tsp salt
1 tsp garam masala
4 Tbsp fresh cilantro, finely chopped
1 1/4 cups water
Pour oil into a wide, heavy pan on medium high. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 sec. Now add onions. Stir and fry until onion starts to brown around edges. Add garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add cayenne, salt, and 1 1/4 cups of water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60-70 minutes or until meat is tender. Remove lid and turn heat to high. Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and turn off heat.
Eat with flatbreads, potato pea curry, etc.
Serves 4-6
From "At Home with Madhur Jaffrey"
5 Tbsp olive or canola oil
1 stick cinnamon
2 bay leaves
8 cardamom pods
1 1/2 cups finely chopped onions
2 large cloves garlic, crushed to pulp
One 1 1/2 in piece fresh ginger, peeled and grated
2 lb boneless lamb from shoulder, cut into 1 1/4in pieces
1/2 tsp cayenne
1 1/4-1 1/2 tsp salt
1 tsp garam masala
4 Tbsp fresh cilantro, finely chopped
1 1/4 cups water
Pour oil into a wide, heavy pan on medium high. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 sec. Now add onions. Stir and fry until onion starts to brown around edges. Add garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add cayenne, salt, and 1 1/4 cups of water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60-70 minutes or until meat is tender. Remove lid and turn heat to high. Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and turn off heat.
Eat with flatbreads, potato pea curry, etc.
Serves 4-6
