Oct. 4th, 2012

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
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
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
Delhi 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
South 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
Swiss 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
Kashmiri 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
Mushroom 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
Mushroom 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
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
Canned 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
Coconut 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
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