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: (garlic)
Sesame Ginger Chicken

Soooo easy! And soooo delicious, too. ;)

Prep: 10 minutes
Marinate: 1 hour to overnight
Cook: varies
Servings: 4

Ingredients
  • 4 large garlic cloves, minced

  • 3 tablespoons minced or grated fresh ginger root

  • 1 teaspoon red pepper flakes

  • 2 tablespoons toasted sesame oil

  • 1/4 cup (untoasted) sesame oil

  • 2 tablespoons brown sugar

  • 1/3 cup tamari (soy sauce)

  • 4 boneless skinless chicken breasts, sliced into "chicken tender" sized pieces


Directions

Combine all ingredients except the chicken. Pour marinade over chicken in container. Cover and refrigerate until ready to cook.

Stovetop: Using tongs, remove chicken to skillet. Pour marinade over chicken in skillet. Cook on medium-high, covered, for 15-20 minutes, turning chicken once or twice. Remove cover and simmer on medium to medium-low until most of marinade has reduced to about half the original volume, turning chicken pieces often.


Garlic Rice

This is delicious all by itself, and is a perfect side dish for this chicken.

Prep: 5 minutes
Cook: 40-50 minutes
Servings: 4

Ingredients
  • 1 cup brown rice

  • 6 cloves garlic, peeled and thinly sliced lengthwise

  • 2 cups water


Directions

Rinse rice several times. Place in saucepan and heat, stirring constantly, until water has evaporated and rice just begins to smell warm and nutty. Add garlic and water. Stir and bring to a boil, immediately lower heat to the lowest simmer you can get on your stove, and cover the pan. Do not remove the cover! When your timer goes off you may lift the cover slightly to see if the water seems to be completely absorbed, and remove a few grains to check for doneness. Try to be as quick as possible so you don't let out any extra steam. If done, remove from heat, leave covered for 5 minutes, then fluff with a fork. If not done, let cook another few minutes and check again. You will eventually figure out exactly how long your particular stove takes!

You can do this with white rice, too; cooking time will be 15-20 minutes.


Tonight's Salad

Play with the ingredients to suit you!

Prep: 7 minutes
Servings: 4 very generous servings, probably 6-8 regular servings

Ingredients
  • 1 tablespoon plus 2-1/4 teaspoons rice vinegar

  • 2-1/2 teaspoons tamari (soy sauce)

  • 1 tablespoon plus 1-1/2 teaspoons honey

  • 1/2 teaspoon grated fresh ginger

  • 1 clove garlic, grated

  • 3/4 teaspoon Huy Fong Chili-Garlic Sauce

  • 2 teaspoons toasted sesame oil

  • 2 tablespoons plus 2-1/4 teaspoons salad oil

  • 1 teaspoon lightly toasted sesame seeds

  • 5 ounces mixed salad greens - I prefer a half-and-half baby spinach/spring mix

  • 4 white mushrooms, stemmed and thinly sliced

  • 1/2 of a red bell pepper, thinly sliced

  • 2 thin slices of red onion

  • 2 tablespoons chopped cilantro


Directions

Combine first 9 ingredients in a jar. Shake well. Heating the honey slightly can help it mix better. Toss with remaining ingredients in a large bowl.
thesoupfairy: (garlic)
Evil Jungle Chicken (or Tofu)

Fabulous Thai dish that you may have eaten in a restaurant. (I used to eat Evil Jungle Tofu at Thai Kum Koon, a local Thai restaurant, all the time.) It is every bit as easy to make at home, though! This is my own version, which has a few more veggies than the ones I've seen in restaurants. I created this recipe to mimic the flavor of the Thai restaurant specialty without having to drive into the city to the Asian market, which means that in place of traditional Thai ingredients, I've substituted ones that are easier to find here.

A note: Often you can get away with chopping as you cook... I highly recommend having all of your ingredients chopped, zested, and ready before you start cooking!

Prep: 15 minutes
Cook: 25
Servings: 6

Ingredients
  • 2 cups white rice

  • 2 tablespoons cooking oil

  • 1 pound boneless skinless chicken breast, cut into thin bite-size strips or firm tofu, drained and diced

  • 2 medium carrots, cut into matchsticks

  • 1 large red bell pepper, cut into matchsticks

  • 8 mushrooms, stems removed and caps sliced thinly

  • 1 medium zucchini, cut into matchsticks

  • 1 medium white onion, sliced into thin wedges

  • 4 cloves garlic, coarsely chopped

  • 2-4 serrano chiles (unless you have access to Thai red chiles - then use 2-4 of those) or more if you like it hotter

  • zest of 2 lemons (or 4 lemon balm leaves) combined with an inch-long piece of fresh ginger, minced (if you have access to lemongrass, use 1 stalk fresh or frozen in place of the lemon/balm + ginger)

  • zest of 2 limes (unless you have access to kaffir lime leaves then use 8-16 leaves)

  • 20 basil leaves

  • 2 cloves garlic

  • 1 can coconut milk

  • 1/2 teaspoon tamari or soy sauce

  • 1-4 tablespoons fish sauce (or homemade Mock Fish Sauce, see below), to taste

  • 2 cups finely shredded cabbage


Directions

Cook rice according to package directions.

Meanwhile, heat oil in skillet over medium-high heat. Sauté chicken or tofu, carrot, bell pepper, mushrooms, zucchini, onion, and 4 cloves of the garlic until chicken is done and vegetables are tender.

While sautéing, process chiles, remaining 2 cloves of garlic, lemon zest/lemon balm + ginger (or lemon grass), lime zest (or kaffir lime leaves), and basil leaves in food processor until you have a paste.

Add chile paste to skillet and sauté another 2-3 minutes. Stir in the coconut milk and cook another 7-8 minutes.

Reduce heat to medium-low and stir in tamari and fish sauce. Simmer until it seems ready. Serve on a bed of chopped cabbage with rice on the side.

Mock Fish Sauce

Not fermented like the real thing, so it won't keep as long and will need to be refrigerated.

Prep: 2 minutes
Cook: 10 minutes

Ingredients
  • 1/2 can anchovies, drained

  • 1 clove garlic, bruised and peeled

  • 1/4 teaspoon brown sugar

  • 1/8 teaspoon salt

  • 1/2 cup water


Directions

Combine all in saucepan. Simmer for 10 minutes and strain.
thesoupfairy: (Default)
The Soup Fairy

October 2012

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