So apparently I've slacked off so much, that instead of posting regularly, I have resorted to putting up recipes that have been requested by friends and family. :) This one is for Lee and Jonathan L.You can also use this recipe with any other kind of beans like pinto beans, kidney beans, and even black eyed peas!
I hate doing dishes. A lot. So I have a deal with V to do the dishes while I cook and clean the counter tops. Yeah, we're egalitarian like that. But sometimes, all he wants to do is play his guitar while Rome (or my kitchen) burns. So I try to make sure I have one pot to clean!
This dish is very forgiving and you CANNOT go wrong. You also don't necessarily need 'Indian' spices to attempt making this recipe. You will surely have almost everything on this list in your spice rack. And if you don't, its still okay. One thing I have learned after coming to the US is that when you make do without a lot of the Indian spices (most of which are hard to get or exorbitantly expensive), you learn to taste the ingredients in the dish - which is not necessarily a bad thing! :)
So here is what you need:
1. Garbanzo beans/Chick peas - 2 cans
Note: If the beans are uncooked/not from a can, then soak them overnight or for 8-10 hours.
2. Garam masala/Curry powder - 3 tbsp
Note: If you don't have either, then use: 3-4 cloves/ 1/2 tsp clove powder, 2 bay leaves, 4-5 cardamom seeds/ 1/2 tsp cardamom powder, 2 inches of cinnamon bark/ 1/2 tsp cinnamon powder. You can just use 2 tbsp of garam masala powder or curry powder. But if you're using curry powder, add 1/2 tsps of cinnamon and coriander powders - it gives the curry powder a little kick!
3. Ginger-garlic paste - 1 tbsp
Note: If you don't have this, you can just use fresh ginger (1 inch chopped fine or grated) and 5 pods of garlic (again chopped finely or grated).
4. Onions - 2 (medium sized; red or yellow. I prefer red.)
Note: Cut the onions finely. If you're going to grind the onions and tomato (next ingredient) into a paste, then you can cut it up into cube-sized chunks.
5. Thai green peppers/serrano peppers - 2 or 3 depending on how much heat you like in your food
Note: You can just use pepper corns instead. It doesn't pack too much heat. If you're not going to grind the onions and tomatoes, use ground pepper instead.
6. Tomatoes - 2 large
Note: Same as with the onions. Cut finely if you're not going to grind it and into large chunks if you're going to use your amazing blender! :)
7. Coriander leaves/cilantro - half a cup (chopped)
Optional ingredients
8. Sour cream - 2 tbsps
9. Lime - Juice of 1 lime
10. Turmeric - 1 tsp
There are two ways you can make this recipe: pressure cook it, or make it in a pot. I like to pressure cook it because I don't have to grind the onions and tomatoes (I avoid cleaning my immersion blender) - they just disintegrate in the pressure cooker!! :) The only way you can mess up this recipe is if the beans don't cook. So if you don't have a pressure cooker and have uncooked beans, then make sure that you keep adding more water till the beans are thoroughly cooked.
So here is how you make it if you're using a pressure cooker (in case you're using uncooked beans)
1. Saute the onions, peppers, and the ginger-garlic paste.
2. Once the onions get transparent, add the tomatoes.
3. If you're grinding the onions and tomato, now is the time! Grind everything together and then put the beans into the mixture. Add the sour cream, all the spices or curry powder/garam masala, and salt.
4. Add water till the beans are covered. Close the lid, and wait for three or four whistles.
5. Once the pressure is out, add the lime juice and cilantro/coriander leaves. You're done!
Note: If it gets too watery, mix corn starch or rice powder in cold water and add it to the pot. Wait for the mixture to boil. Then add the lime juice and cilantro/coriander leaves.
If you're not using a pressure cooker, then here's how you make it:
1. Saute the onions, peppers, and the ginger-garlic paste.
2. Once the onions get transparent, add the tomatoes.
3. Put the beans into the mixture. Add the
sour cream, all the spices or curry powder/garam masala, and salt.
4. Add water till the beans are covered. Keep it on medium heat for 10 minutes.
5. Add the lime juice and cilantro/coriander leaves. You're done!
Note: If it gets too watery, mix corn starch or rice powder in
cold water and add it to the pot. Wait for the mixture to come to a boil. Then add
the lime juice and cilantro/coriander leaves.
You can eat this with bread, chapattis (Indian bread), and rice.
Thursday, November 29, 2012
Cabbage Curry
I love cabbage curry. I really do. Its a very forgiving dish and does not need much from your pantry. I know some of you are looking for a cabbage dish with gravy, but I refuse to stop calling it a curry since I was raised South Indian. :) This is a 'dry' curry that you can eat with rotis, rice & rasam, or just plain rice.
Like I said, cabbage is very forgiving, but it is also very versatile. You can make this any number of ways depending on what it is going to accompany and what style you want to make it in.
What you need:
Cabbage
Onion**
Carrot**
Peas**
Cilantro/coriander**
Garlic**
Turmeric**
Curry powder**
For the garnish:
Oil
Mustard seeds
Cumin seeds
Curry leaves**
Red Chillies**
How you make it:
1. Start the garnish
2. Add Garlic** and Onion**. Saute this till the onions caramelize or get transparent. Add the cabbage, carrot** and peas**.
3. Add turmeric**, curry powder** and salt
4. Once you're happy with how much its cooked, add cilantro/coriander** and take it off the heat.
You're done! :)
Like I said, cabbage is very forgiving, but it is also very versatile. You can make this any number of ways depending on what it is going to accompany and what style you want to make it in.
What you need:
Cabbage
Onion**
Carrot**
Peas**
Cilantro/coriander**
Garlic**
Turmeric**
Curry powder**
For the garnish:
Oil
Mustard seeds
Cumin seeds
Curry leaves**
Red Chillies**
How you make it:
1. Start the garnish
2. Add Garlic** and Onion**. Saute this till the onions caramelize or get transparent. Add the cabbage, carrot** and peas**.
3. Add turmeric**, curry powder** and salt
4. Once you're happy with how much its cooked, add cilantro/coriander** and take it off the heat.
You're done! :)
Monday, January 9, 2012
Suneil's wrap
So this wrap is named for Suneil M. The most cutest, sweetest, evil host there ever will be. Most people think he is mild-mannered and sweet, but he is just biding his time to swoop in and floor you. :) I stayed with him and his roomie Pari (another sweet, cute, funnest person) for a month in which time they made life a million times better. I was away from V, miserable at work, and trying to job hunt. They spoiled me rotten with tea, random crack food, ice cream (i had one after dinner everyday)... need I say more? I miss them. Sigh. But I digest. This recipe was 'built' on the spot for his need.
What you need:
1. Frozen veggies/fresh veggies. Any veggies will do. Yes, even the mixes with corn in them. If its frozen, then thaw them in cold water. It is imperative that you do not thaw them using heat.
For the marinade:
2. Curd/Yogurt - enough to just coat the veggies, so it totally depends on the quantity of veggies. If you do not have enough yogurt, then just add some lime/lemon juice to it.
3. Garlic - your discretion. Can be left out as well.
4. Turmeric (1/2 tsp), Chilli/paprika powder (1 tsp; use your judgement), Coriander powder (1/2 tsp), Garam masala/Curry powder (1 tsp). This is my guess for 1 pound of veggies, so use your judgement or exceptional math skills. :)
**end of marinade**
5. Wrap, chapatti, or tortilla
For the raita:
6. Onion - half a cup, chopped
7. Green chillies/serrano peppers - 2, finely chopped. If you can't handle the heat, then just reduce it. No need to leave the kitchen! LOL. Ok, I am on flu medication. Do not judge my humour!
8. Tomatoes - 1, chopped
9. Cumin seeds/Jeera - 1/2 tsp
**end of raita**
How to do it:
Fixing the veggies:
1. Marinate the veggies with the yogurt, garlic, turmeric, chilli/paprika powder, coriander powder, garam masala/curry powder. The veggies should just be coated. If you have extra, do not panic. You can leave it in there, you can use it later. Now stick it in the fridge for half an hour at least or one hour. Worst case scenario, you can leave it in the fridge for two days. You HAVE to make it after that or throw it away.
Things to do while you wait for the veggies to be marinated:
2. In the meantime, finely chop the chillies, onion, and tomato. This is going to be for your raita. Since you are going to use the oven for the veggies, preheat it to 350 F. While your oven is preheating, you can get your baking sheet ready for the veggies. I presume the preheating takes 5-7 mins, so it should be enough time to get started. Line your baking sheet with aluminium foil (I personally favor the Reynolds non stick one, but you can use any aluminium foil and use a non stick spray on it), strain the veggies, and then put them on the aluminium foil. If there is not much marinade on it, then place another sheet of foil on it so it doesn't dry out. If there is a lot of marinade, then just leave it uncovered.
Baking the veggies:
3. The veggies should be in the oven for about 30 minutes. You will bake the veggies for 20 minutes at 350 F and then broil it on low/400 F for 5-10 minutes, depending on how charred you want the veggies to be. It looks like tandoori veggies if you let it go for about 10 minutes, but has a grilled flavor between 5 and 7 mins. If you are covering the veggies, take the foil off before you broil it.
4. While you are waiting for the veggies to bake, you can make your raita for the wrap. It will serve as your sauce. If you had any of the marinade left, you can add it to your raita now. Saute the onion and green chillies in a little oil. Add some cumin seeds (optional). Once the onions are brown, add the chopped tomato. Its important that you do this now because you can't put this hot mixture in the yogurt. It will break. Wait for the onions and tomato to get to room temperature before you add the yogurt to it. Now add salt to taste and put it in the refrigerator.
Assembling the wrap:
5. Toast the tortilla, put some veggies and the raita in it and eat up!
What you need:
1. Frozen veggies/fresh veggies. Any veggies will do. Yes, even the mixes with corn in them. If its frozen, then thaw them in cold water. It is imperative that you do not thaw them using heat.
For the marinade:
2. Curd/Yogurt - enough to just coat the veggies, so it totally depends on the quantity of veggies. If you do not have enough yogurt, then just add some lime/lemon juice to it.
3. Garlic - your discretion. Can be left out as well.
4. Turmeric (1/2 tsp), Chilli/paprika powder (1 tsp; use your judgement), Coriander powder (1/2 tsp), Garam masala/Curry powder (1 tsp). This is my guess for 1 pound of veggies, so use your judgement or exceptional math skills. :)
**end of marinade**
5. Wrap, chapatti, or tortilla
For the raita:
6. Onion - half a cup, chopped
7. Green chillies/serrano peppers - 2, finely chopped. If you can't handle the heat, then just reduce it. No need to leave the kitchen! LOL. Ok, I am on flu medication. Do not judge my humour!
8. Tomatoes - 1, chopped
9. Cumin seeds/Jeera - 1/2 tsp
**end of raita**
How to do it:
Fixing the veggies:
1. Marinate the veggies with the yogurt, garlic, turmeric, chilli/paprika powder, coriander powder, garam masala/curry powder. The veggies should just be coated. If you have extra, do not panic. You can leave it in there, you can use it later. Now stick it in the fridge for half an hour at least or one hour. Worst case scenario, you can leave it in the fridge for two days. You HAVE to make it after that or throw it away.
Things to do while you wait for the veggies to be marinated:
2. In the meantime, finely chop the chillies, onion, and tomato. This is going to be for your raita. Since you are going to use the oven for the veggies, preheat it to 350 F. While your oven is preheating, you can get your baking sheet ready for the veggies. I presume the preheating takes 5-7 mins, so it should be enough time to get started. Line your baking sheet with aluminium foil (I personally favor the Reynolds non stick one, but you can use any aluminium foil and use a non stick spray on it), strain the veggies, and then put them on the aluminium foil. If there is not much marinade on it, then place another sheet of foil on it so it doesn't dry out. If there is a lot of marinade, then just leave it uncovered.
Baking the veggies:
3. The veggies should be in the oven for about 30 minutes. You will bake the veggies for 20 minutes at 350 F and then broil it on low/400 F for 5-10 minutes, depending on how charred you want the veggies to be. It looks like tandoori veggies if you let it go for about 10 minutes, but has a grilled flavor between 5 and 7 mins. If you are covering the veggies, take the foil off before you broil it.
4. While you are waiting for the veggies to bake, you can make your raita for the wrap. It will serve as your sauce. If you had any of the marinade left, you can add it to your raita now. Saute the onion and green chillies in a little oil. Add some cumin seeds (optional). Once the onions are brown, add the chopped tomato. Its important that you do this now because you can't put this hot mixture in the yogurt. It will break. Wait for the onions and tomato to get to room temperature before you add the yogurt to it. Now add salt to taste and put it in the refrigerator.
Assembling the wrap:
5. Toast the tortilla, put some veggies and the raita in it and eat up!
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