Archives for category: recipes

Seriously GREAT night!  Our leaders , Sunita and Indra Led us through 10 different recipes.

Sunita and Indra getting ready for the students
Sunita and Indra getting ready for the students

Sunita and Indra were flawless in there demonstrations and assistance and we made a FEAST!  You’ll notice that some recipes have  few to no amounts listed. If you weren’t at the class this may seem a little strange.  I suggest you mix the spices together  before adding and taste!  The leading ladies suggested all the chefs that night could have used more onions.  Make sure you have a gracious portion- don’t be skimpy, this is the base for much of the flavor.

Indra’s Recipes

Indra’s  Sri Lanken  Chicken

Clean and washed  5 Chicken Pieces ( boneless thighs preferred)
½ tsp each salt and pepper, 2 tsp chile powder, pinch of tumeric
2 cloves, 2 cardamom pods, ¼ tsp fenugreek
1 inch of cinnamon, 2 tsp curry powder from your cousin, ½ tsp soy, 1 tsp oil

Combine all to marinate chicken  2- 4 hours or overnight

Saute :
1/2 to 1  onion, bay leaves ( curry leaf)
¼ tsp mustard seeds –  look for the small ones
1 green chile, ½ inch of ginger –  minced
2 cloves of garlic  – minced, ½ tsp cumin seed
2 tsp of dry roasted curry powder

Add chicken. Stir 5 minutes.  add 1.5 – 2  tomatoes, mix. Cover for 5 minutes.
Add ½ cup of water and  ½ cup of coconut milk. Adjust to suit.
Reduce.
Enjoy!

Taking in the Spice extravaganza
Taking in the Spice extravaganza

Parippu ~ Lentil or Dal curry

1 Cup of Dal, triple washed.

1.5 cups of water
tumeric
1 clove of garlic
onion bits and green chile
1 inch of cinnamon stick

Simmer together till done.

Saute: Onions,  garlic, chile powder, bay leaves, red chiles,  mustard seed in olive oil
( feel free to add maldib fish)

Then: add the dal, ¾ cop of coconut milk and ¾ cup of water. Salt at the end.
Sprinkle with curry powder, just a bit.

Cucumber Salad – A Delicious Cold Pickle

Peel and cut the cucumber in quarters lengthwise.
1 tomato  – Decide by taste whether to remove or leave the seeds. Slice small.
Add ¼ of a red onion, sliced the same size as the cucumber.
add green chile rounds.
Salt and Pepper to taste.
Squeeze on the juice of lime.
(Add Maldib Fish if you like.)
Chill and Enjoy

Potato Curry

Boil 2 to 3 potatoes  till just cooked through,  cool,  peel and cube in 1 inch pieces.

Saute:
¼ onion, 2 garlic cloves, 1 green chile, ¼ tsp mustard seed, ½ – to 1/3  tsp tumeric
oloo har ( fenugreek)
fresh bay ( curry leaf)
1 or 2 red chiles

add ¾ cup of water and ¾ cup of coconut milk.
Add potato.
Heat and reduce.
Sprinkle with Curry powder from your cousin ( or the spice man)  before serving.
(add Maldib fish if desired)

Enjoying our Indian Feast Together
Enjoying our Indian Feast Together

Sunita’s Recipes

Baingain bhartha

oil
mustard seeds
asoefetida
turmeric
sliced onions
salt
chili powder
garlic cloves
chopped tomato
globe eggplant
cilantro for garnish

1) Poke a few holes in the eggplants.  Roast until they are collapsed, turning every 20 minutes, for about an hour.  Cool, and peel off charred skin.  Set pulp aside.
2) Heat oil on medium-high heat in pan.  Add some mustard seeds and asoefetida.  When the seeds start popping, add the turmeric and sliced onions.
3) Sautee onions until clear.  Add the salt, chili powder, garlic, and chopped tomato.  Sautee a little longer.
4) Add the eggplant pulp and cook for a bit.  Shouldn’t take too long as the eggplant is already roasted.
5) Garnish with chopped cilantro.
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Spinach-Lentils

(Note this one can take a while unless you decide to pressure cook the lentils first)
Soak the lentils first.

oil
mustard seeds
chopped onions
turmeric
chopped garlic
ground coriander
salt
masala
chopped spinach
soaked mung lentils

1) Heat the oil in a pan.  Add the mustard seeds.
2) When the seeds start popping, add the coriander, onions and turmeric.
3) Sautee until the onions are clear.
4) Add the garlic, coriander, sal, masala, spinach and lentils.  Add a little water to cover.
5) Cook on medium low heat (for quite a while) until lentils are cooked through.
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Toor Dal

ghee (or oil)
cooked toor dal (in pressure cooker)
mustard seeds
curry leaves
masala
chilli powder
tamarind pulp
jaggery (or brown sugar)
salt

1) Heat the ghee in a pan on medium high heat.  Add the curry leaves, mustard seeds, and chili powder.
2) Lower the heat and add the cooked dal and stir well.
3) When it starts boiling, add salt, masala, tamarind pulp and jaggery.
4) Add water to make it the consistency you desire.
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Cauliflower

oil
cumin seeds
asoefetida
chopped green chilies
chopped cauliflower
salt
fresh ginger
cilantro

1) Heat oil in pan.  Add cumin seeds.
2) When seeds begin to sizzle, add asoefetida and chilies.
3) After a minute or two, add cauliflower and salt.  Stir well to coat and cook.
4) Grate in fresh ginger to taste near end of the cooking.
5) When finished cooking, stir in chopped cilantro.

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This is my most requested recipe. Old fashioned corn pudding with a California twist – Masa instead of flour for a delicious tamale like flavor.

The Amazing Corn Sensation

 Ingredients  for the pudding

3 1/2 cups of corn pureed with a ½ a cup of  water  ( or 2 cans of creamed corn)

¼ cup melted butter or oil

2 TBS sugar

3 beaten eggs

¼ cup Masa Harina

½ cup milk or half and half

 Topping:  2 cup frozen corn, 1 cup grated cheddar and a spritz of oil  to brown the corn ( I like the corn on top but not every chef does)

 Method:  Mix together creamed corn and melted butter (or oil). Beat in eggs, masa, sugar and milk until well combined.  Pour into 9 x 13 greased baking dish. Bake at 350* for 1 hour or until fork comes out clean. Top with cheddar and corn, return to oven until cheesy deliciousness is to your satisfaction.

Vegan Variation: sub Egg Replacer as per instructions on the box, use Earth Balance or olive oil and soy milk.  I haven’t tried it with coconut milk, but I bet it would be DEE lish. Oh yeah, and subbing agave syrup for the sugar would be good too.

For my friend Michael with the World Wide Mind

Ingredients

Soy, sugar or honey, ginger, garlic,  cornstarch, rice vinegar,  sesame seeds, sesame oil and wild caught salmon.

Recipe for the Sauce:  Make a nice teriyaki by combining 2 parts Soy Sauce to 1 part sugar or honey.  Throw in some grated ginger and garlic –  I like alot but it’s up to you.  simmer on a low heat till flavors are blended –  about 15 minutes or  longer. Make a slurry by combining a bit of cornstarch in a little water till the cornstarch dissolve.  Whisk it into the teriyaki.   Adjust the sauce  with a little splash  of lemon or rice vinegar if it needs a little tart.  Feel free to strain out the ginger and garlic, or leave it in – chef’s prerogative.

Then – stand at the stove and  brown a generous portion of sesame seeds on a medium flame in a saute pan.  Once you can smell them all toasty, pour in enough sesame oil to bind it all together, add equal parts of the teriyaki (the leftover sauce will keep indefinitely in the refrigerator).  That’s the sauce.

For the fish: preheat oven to 450. Cut your salmon into portions. coat the tops (inside, not the skin side) sear in a hot pan on  the tops only, place on a baking sheet, top with a generous portion of the sesame sauce and bake till flaky. (internal temp 120 to 140)   Alternatively, it can be finished in the pan, but the oven baking makes for a nicer finish.

fresh salmon talking to the baby

fresh salmon talking to the baby

Serve with rice and seared vegetables.  There is a delicious version of this sauce called SOY VAY if you’re feeling lazy ( but mine’s better).