thesoupfairy: (Default)
The raita and naan recipes are over here.

Curry Paste

Store this paste in your fridge. It gives an amazingly rich flavor. If you can't find the curry leaves in a local store, you can get them here.

Prep: 5 minutes
Cook: 10 minutes
Makes: about 1 cup

Ingredients
  • 1/4 cup whole coriander seeds

  • 2 tablespoons whole cumin seeds

  • 1 tablespoon whole fennel seeds

  • 1 tablespoon whole fenugreek seeds

  • 2 dried red chiles

  • 2-3 curry leaves

  • 1-1/2 teaspoons chili powder

  • 1-1/2 teaspoons ground turmeric

  • 2 tablespoons wine vinegar

  • 1/2 cup olive oil


Directions

Grind whole spices (seeds, chiles, leaves) into a powder. Transfer to a bowl and add the ground spices, use a fork to mix the spices together. Add the wine vinegar and stir to a thick paste. Add 1/2 cup plus 2 tablespoons water and stir to form a paste.

Heat 1/2 cup oil in a small skillet or a wok and stir-fry the spice paste for about 10 minutes or until all the water is absorbed. Allow to cool slightly before spooning into airtight jars.

Smooth the top of the curry paste, then heat another 2 tablespoons oil in a clean pan and carefully pour on top of the paste in the jar to help prevent mold while refrigerated.


Saffron Rice

This delicious rice will make everybody happy. My whole-grain-resistant husband loved it!

Prep: 5 minutes
Soak: 20 minutes
Cook: 30 minutes
Stand: 5 minutes
Servings: 6

Ingredients
  • 2-1/2 cups brown rice (basmati if you can find it)

  • 3 cups water

  • 3 green cardamom pods

  • 2 whole cloves

  • 1 teaspoon salt

  • 3 tablespoons milk

  • 1/2 teaspoon saffron


Directions

Wash rice in cold water. Soak in fresh cold water for 20 minutes.

Drain soaked rice and place in a saucepan. Pour in the water. Add the cardamom, cloves, and salt. Stir, then bring to a boil. Lower heat and cover tightly, and simmer for 15 minutes.

Meanwhile, place the milk and saffron in a microwave-safe container. Heat for 1 minute on low heat.

Add the saffron milk to the rice and stir. Cover again and continue cooking over a low heat for 15 minutes.

Remove the pan from heat without lifting the lid. Leave the rice to stand for about 5 minutes, then fluff with a fork just before serving.


Chicken Jahlfrezi

Um... I really don't know what to say. This is one of the most complexly-flavored dishes I've made in a while. There is so much going on with the spices here, from the handmade curry paste to the fried whole cumin seeds to the blend of spices added during cooking. And note that you have cilantro in three forms here: whole seeds (coriander = cilantro), ground seeds, and fresh leaves. This dish is traditionally quite hot, too, so feel free to use any type of chile pepper you like, with as much heat as you want.

Sometimes I cheat and chop the veggies, etc. as I go - you do not want to do that with this recipe. You won't have time. Chop it all up-front. I even found it helpful to have the spices measured and prepared beforehand on this one.

Prep: 15 minutes
Cook: 35 minutes
Servings: 4

Ingredients
  • 2 tablespoons oil

  • 1 teaspoon whole cumin seeds

  • 1 onion, finely chopped

  • 1 bell pepper, finely chopped (I use red; my husband can't eat green bell peppers)

  • 2 cloves garlic, minced

  • 3/4-inch piece of ginger root, minced

  • 1 tablespoon curry paste (see above)

  • 1/4 teaspoon chili powder

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

  • 14-ounce can diced tomatoes

  • 4 tablespoons chopped fresh cilantro, divided


Directions

Heat oil in wok and fry cumin seeds for 30-40 seconds until they begin to splutter. Add onion, peppers, garlic and ginger and fry for 6-8 minutes.

Add curry paste to the pan and stir-fry for about 2 minutes. Stir in the chili powder, coriander, cumin and salt. Add 1 Tbsp water. Stir-fry for 2 more minutes.

Add chicken and stir-fry for about 5 minutes. Add the tomatoes and half of fresh cilantro. Cook, covered, for about 15 minutes until the chicken is tender. Sprinkle remaining fresh cilantro on top.
thesoupfairy: (spices)
My kitchen smells SO good right now, y'all. Seriously. I took one shortcut on this one: I used my bread machine for the mixing, kneading, and first rise on the naan. Remember that the naan is going to take a while, so start it early in the day.

Lamb Biryani with Peas

Deliciously spiced, tender ground lamb with brown basmati rice and crisp green peas.

Prep: 10 minutes
Cook: about 50 minutes
Servings: 6 servings

Ingredients
  • 1-1/2 cups uncooked brown basmati rice

  • 3 tablespoons oil

  • 1 medium onion, finely chopped

  • 4 garlic cloves, peeled and finely chopped

  • 1-inch piece of ginger, grated

  • 1-2 jalapeño peppers, seeded and minced

  • 1-1/2 lb ground lamb

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp chili powder

  • 1 tsp salt

  • 1-1/2 cups frozen green peas, thawed

  • 2 tablespoons lemon juice


Directions

Begin by cooking your rice. Place the rice in a colander with small enough holes that the rice won't fall through. Wash and rinse the rice several (3-4) times - this will ensure that it doesn't stick together. Put rice into a bowl and cover with 2-1/2 cups water. Let soak 15 minutes to 1 hour.

Bring 3-1/2 cups water to a boil in a heavy-bottomed saucepan. Add 1/2 teaspoon oil and stir in the rice. Immediately lower the heat to a very low simmer, cover the pot with the lid, and set your timer for 25 minutes. Do not uncover the pot at all during the cooking time!! At the end of 25 minutes, remove pot from heat but leave the cover in place. Let rest for 10 minutes.

While rice is cooking, heat oil in large skillet. Sauté onion for about 5 minutes over medium heat. Add the garlic, ginger, and jalapeños; cook another 3 minutes. Add lamb and sauté over high heat for 5 minutes, breaking up meat.

Stir in spices and salt with 1-1/2 cups water. Lower heat to a simmer, cover, and simmer 25 minutes, stirring occasionally. Stir in peas and lemon juice. Simmer 10 minutes, uncovered.



Raita

This cooling yogurt-based condiment is excellent served on the side with spicy Indian dishes.

Prep: 3 minutes
Chill: at least 2 hours
Yield: 2-1/2 cups

Ingredients
  • 1/2 medium cucumber, diced finely

  • 1-1/2 cups plain yogurt

  • 1/4 tsp salt

  • 1/4 tsp ground cumin


Directions

Place diced cucumber in large mixing bowl. Beat yogurt with a fork until smooth, then stir in cucumbers. Add salt and cumin, stir to mix well. Cover and chill before serving.


Cilantro-Onion Naan

This is my super-simple bread machine version of naan. Don't yell at me - I know it's not traditional, but it's delicious and easy, so there! ;)

Prep: 2 minutes
In Machine: 1 hour 10 minutes (your machine might vary!)
2nd Rise: 30 minutes
Bake: 10 minutes
Makes: 8 naan

Ingredients
  • 1 tsp sugar

  • 1 tsp dry active yeast

  • 2/3 cup warm water

  • 2 cups unbleached all-purpose flour

  • 1 tsp ghee, melted (if you don't know anything about ghee, see below!)

  • 1 tsp salt

  • 1/4 cup unsalted butter, melted

  • 1/2 tsp dried minced onion

  • 2 tbsp finely chopped fresh cilantro


Directions

Put all ingredients into your bread machine in the order recommended in your user's manual. (I have a Hitachi HB-C103; mine starts with the water, then flour, then yeast, then other ingredients.)

Remove dough from machine after first rise finishes. Turn out onto floured surface and knead for 2 minutes. Divide dough into 8 equal-sized pieces, roll into balls, and place on a tray. Cover with a kitchen towel and allow to rise for 30 minutes, or until doubled in size.

Preheat oven to 400°F. Oil a baking sheet. Roll out each dough ball to 1/4" thick and place on baking sheet. Bake for 7-9 minutes, turning twice, brushing with melted ghee before turning each time. Naan should be golden brown and puffy.

If you'd like, you can turn on the broiler and briefly toast your naan under it, turning once.

GHEE!! Ghee is clarified butter. You can buy it at the store, or you can do it yourself. Place butter (as many sticks as you like) in a heavy-bottomed saucepan and heat on medium-low. When all the butter is melted, keep the heat on low and let the butter boil. What is happening here is the water is being evaporated out of the butter. A white foam will form on top of the melted butter. You can blow gently on the cooking butter to move the foam out of the way so you can see the color of the liquid. About the time that it stops boiling, the liquid should be a light amber color. Remove from heat immediately or it will burn! Let stand 30 minutes, then line a strainer with cheesecloth and pour through into a sterilized jar (or several, depending on how much you made and the size of your jars!). Ghee will keep in the fridge for several months.
thesoupfairy: (Default)
Jerk Seasoned Chicken Wraps

This went over BIG with my family tonight! If you've got a grill, by all means cook the chicken on the grill. I buy my "Jamaican Jerk" seasoning blend in bulk at a local health food store. There are quite a few recipes online if you want to mix your own.

Prep: 20 minutes
Cook: 20 minutes
Servings: 4

Ingredients
  • 2 tablespoons mayonnaise

  • 1 tablespoon sugar

  • 1/4 teaspoon white vinegar

  • 1 tablespoon prepared mustard

  • 2 cups broccoli coleslaw mix (or your preferred coleslaw veggie mixture)

  • 1 medium tomato, chopped

  • 1 jalapeño pepper, seeded and minced

  • 1-1/2 teaspoons Caribbean/Jamaican jerk seasoning

  • 2 large boneless skinless chicken breasts

  • 4 flour tortillas


Directions

Combine the mayonnaise, sugar, vinegar, and mustard in a small bowl. Toss with coleslaw mix, tomato, and jalapeño. Set aside.

Rub chicken with jerk seasoning.

If grilling, apply some oil to your grill rack with a brush or paper towel and grill, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170°.

If broiling, apply oil to a baking sheet and broil, 4 inches from heat for 8-10 minutes on each side or until a meat thermometer reads 170°.

With either cooking method, let meat stand 5 minutes before slicing thinly.

Warm tortillas and place one-quarter of sliced chicken in the center of each tortilla. Top with one-quarter of coleslaw and roll up.

Peach Lassi

A lovely cooling drink, excellent on the side of these somewhat spicy wraps.

Prep: 5 minutes
Servings: 4

Ingredients
  • 1 cup plain yogurt

  • 1-1/2 cups frozen peaches

  • 3 cups cold water

  • 1/2 cup sugar

  • pinch salt

  • 1/4 cup lemon juice

  • dash ground cardamom

  • dash black pepper

  • dash cinnamon

  • 1/2 teaspoon vanilla extract


Directions

Combine ingredients in blender and process until smooth and frothy.
thesoupfairy: (Default)
Coconut Curry Chicken

Rave reviews!

Prep: 20 minutes
Cook: 5 hours
Servings: 6

Ingredients
  • 2 medium potatoes, peeled and cubed

  • 1 small onion, chopped

  • 2 stalks celery, sliced

  • 1 red bell pepper, seeded and chopped

  • 1 Anaheim chili pepper, seeded and chopped

  • 4 garlic cloves, peeled and roughly chopped

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces

  • 1-1/2 cups coconut milk

  • 1 chicken bouillon cube

  • 4 teaspoons curry powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 3 cups water

  • 1-1/2 cups uncooked white or brown rice

  • 1 tablespoon butter

  • 1 tablespoon flour

  • 1/2 teaspoon garam masala powder

  • 1/4 cup thinly sliced green onions

  • raisins or cranberries and/or chopped peanuts to garnish


Directions


Toss potatoes, onion, celery, peppers, and garlic together in a large slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on all sides.

Transfer to slow cooker. In a glass measuring cup, heat coconut milk and bouillon cube in microwave, 2-4 minutes, until bouillon cube begins to dissolve. Whisk in curry, salt, and pepper; pour over chicken. Cover and cook on low for 5 hours.

Bring water to a boil in a saucepan with a good lid. Add rice and lower heat to the lowest possible simmer. Cover immediately, and do not uncover or stir until the timer goes off: 15 minutes for white rice, 40-45 minutes for brown rice. Remove from heat, uncover, and fluff rice with a fork.

Meanwhile, a few minutes before rice is ready, remove chicken and vegetables from slow cooker to serving platter with a slotted spoon. Pour cooking liquid off into a measuring cup with a pour spout. Melt butter in a small saucepan and whisk in flour a very small amount at a time, continuing to whisk to a smooth paste. Add a very small amount of chicken cooking liquid, whisking constantly to make sure there are no lumps. Continue adding liquid in small amounts and whisking until all liquid has been incorporated and sauce is thick and smooth.

Serve chicken and sauce with rice; garnish with green onions, raisins or cranberries, coconut, and peanuts.
thesoupfairy: (Default)
The Soup Fairy

October 2012

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