turnonmyheels (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
turnonmyheels) wrote2009-09-27 09:28 am
turnonmyheels) wrote2009-09-27 09:28 am
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(no subject)
Yesterday was John's birthday, his present was dinner in the cuisine of his choice.
Ingredients:
* 1 kg fish with firm white flesh cut into 1 1/2 " thick pieces - Tilapia is what was available at our grocer
* 1 tbsp ginger paste
* 1 tbsp garlic paste
* 1 medium-sized onion ground to a paste
* 1 cup yogurt
* 1/2 tsp turmeric powder
* 1/2 tsp red chili powder
* 4 tbsps mustard oil
* 3 cloves
* 5 black peppercorns
* 2 green cardamom
* 1" stick of cinnamon
* 1/2 dried bay leaf
* 1 large onion chopped fine
* Salt to taste
Preparation:
* Mix the yogurt with the onion paste, red chili powder, turmeric, ginger and garlic pastes and blend. Add the fish pieces to this and gently mix to coat well. Marinate for 2 hours.
* Heat 3 tbsps of the mustard oil on medium heat, in a deep pan till hot. Add the whole spices - cloves, cardamom, cinnamon, bay leaf and peppercorns - and fry till slightly darker. Now add the chopped onion and fry till transparent.
* Add the marinated fish and the marinade and mix gently but well. Season with salt as required. Stir occasionally. Do this gently to avoid breaking the pieces of fish. Cook till fish is done.
Ingredients:
* 1 1/2 tsps dry yeast
* 1 cup warm water
* 1 1/2 tsps sugar
* 3 cups all-purpose flour
* 1 teaspoon salt (or to taste)
* 6 tbsps ghee (clarified butter)
* 3 tbsps yogurt
* 3 teaspoons onion seeds
Preparation:
* Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.
* Mix the flour and salt to taste and sift. Put it into a large mixing bowl and now add the yeast mixture, 3 tbsps of ghee and all the yogurt.
* Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface (like your kitchen counter) and knead the dough till it is smooth and stretchy (elastic).
* Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume.
* Punch the dough down and knead again for 10 minutes.
* Equally divide the dough and roll between your palms to form 8 round balls.
* Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 "thick). Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the Naan. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.
* Preheat your oven 200 C/ 400 F or Gas Mark 6.
* Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil.
* Place as many Naans as will fit without touching each other, on the tray.
* Brush each Naan with some ghee and sprinkle a pinch of onion seeds all over its surface.
* Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat.
Roasted Cauliflower with Ghee, Cumin and Mustard
Ingredients:
1 large head purple (or yellow, or yeah, even white) cauliflower, cut into florets
3 1/2 tablespoons ghee
1/4-1/2 teaspoon salt (or to taste)
1 teaspoon Aleppo pepper flakes
1 1/2 teaspoons whole cumin seeds
1 teaspoon whole black mustard seeds
1 tablespoon fresh lemon juice
Method:
Preheat oven to 400 degrees F.
Put all ingredients except cauliflower into a large bowl and melt together in the microwave.
Take bowl out of the microwave and toss the cauliflower into the ghee mixture and stir it around until the cauliflower is coated with the buttery-spicy-salty-lemony goodness.
Dump the contents of the bowl onto a silpat lined baking sheet and arrange so the cauliflower is all in one layer.
Slap that baking sheet into your preheated oven and let it roast until the cauliflower is tender on the inside and lightly browned and crispy on the outside–about 20-25 minutes.
Bright Lights Chard With Panch Phoron
Ingredients:
3 tablespoons canola or mustard oil
1 medium yellow onion, peeled and thinly sliced
1-3 fresh red or green cayenne or serrano chile peppers, thinly sliced
1 tablespoon panch phoron
3 cloves garlic, peeled and minced
1 pound chard, the very bottom of stems trimmed off, then leaves and stems cut into 1″ wide pieces, then roughly chopped
juice of one lemon
salt to taste
Method:
Heat oil in a heavy bottomed skillet over medium heat. Add onion and cook, stirring, until it is medium golden brown. Add cayenne, panch phoron and garlic and continue cooking until mustard seeds pop and the onions are dark reddish brown and garlic is golden colored.
Add chard, and lemon juice, and cook, stirring until leaves wilt and stems are tender crisp–this should take just a few minutes.
Add salt to taste
equal parts
cumin seeds
nigella [also called Kalanji or onion] seed
fenugreek seed
fennell seed
mustard seed
cut figs in half
place cut side up on a pan
brush with honey
broil [or grill] until cut side has browned
served with whipped cream
Ingredients:
* 1 kg fish with firm white flesh cut into 1 1/2 " thick pieces - Tilapia is what was available at our grocer
* 1 tbsp ginger paste
* 1 tbsp garlic paste
* 1 medium-sized onion ground to a paste
* 1 cup yogurt
* 1/2 tsp turmeric powder
* 1/2 tsp red chili powder
* 4 tbsps mustard oil
* 3 cloves
* 5 black peppercorns
* 2 green cardamom
* 1" stick of cinnamon
* 1/2 dried bay leaf
* 1 large onion chopped fine
* Salt to taste
Preparation:
* Mix the yogurt with the onion paste, red chili powder, turmeric, ginger and garlic pastes and blend. Add the fish pieces to this and gently mix to coat well. Marinate for 2 hours.
* Heat 3 tbsps of the mustard oil on medium heat, in a deep pan till hot. Add the whole spices - cloves, cardamom, cinnamon, bay leaf and peppercorns - and fry till slightly darker. Now add the chopped onion and fry till transparent.
* Add the marinated fish and the marinade and mix gently but well. Season with salt as required. Stir occasionally. Do this gently to avoid breaking the pieces of fish. Cook till fish is done.
Ingredients:
* 1 1/2 tsps dry yeast
* 1 cup warm water
* 1 1/2 tsps sugar
* 3 cups all-purpose flour
* 1 teaspoon salt (or to taste)
* 6 tbsps ghee (clarified butter)
* 3 tbsps yogurt
* 3 teaspoons onion seeds
Preparation:
* Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.
* Mix the flour and salt to taste and sift. Put it into a large mixing bowl and now add the yeast mixture, 3 tbsps of ghee and all the yogurt.
* Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface (like your kitchen counter) and knead the dough till it is smooth and stretchy (elastic).
* Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume.
* Punch the dough down and knead again for 10 minutes.
* Equally divide the dough and roll between your palms to form 8 round balls.
* Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 "thick). Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the Naan. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.
* Preheat your oven 200 C/ 400 F or Gas Mark 6.
* Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil.
* Place as many Naans as will fit without touching each other, on the tray.
* Brush each Naan with some ghee and sprinkle a pinch of onion seeds all over its surface.
* Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat.
Roasted Cauliflower with Ghee, Cumin and Mustard
Ingredients:
1 large head purple (or yellow, or yeah, even white) cauliflower, cut into florets
3 1/2 tablespoons ghee
1/4-1/2 teaspoon salt (or to taste)
1 teaspoon Aleppo pepper flakes
1 1/2 teaspoons whole cumin seeds
1 teaspoon whole black mustard seeds
1 tablespoon fresh lemon juice
Method:
Preheat oven to 400 degrees F.
Put all ingredients except cauliflower into a large bowl and melt together in the microwave.
Take bowl out of the microwave and toss the cauliflower into the ghee mixture and stir it around until the cauliflower is coated with the buttery-spicy-salty-lemony goodness.
Dump the contents of the bowl onto a silpat lined baking sheet and arrange so the cauliflower is all in one layer.
Slap that baking sheet into your preheated oven and let it roast until the cauliflower is tender on the inside and lightly browned and crispy on the outside–about 20-25 minutes.
Bright Lights Chard With Panch Phoron
Ingredients:
3 tablespoons canola or mustard oil
1 medium yellow onion, peeled and thinly sliced
1-3 fresh red or green cayenne or serrano chile peppers, thinly sliced
1 tablespoon panch phoron
3 cloves garlic, peeled and minced
1 pound chard, the very bottom of stems trimmed off, then leaves and stems cut into 1″ wide pieces, then roughly chopped
juice of one lemon
salt to taste
Method:
Heat oil in a heavy bottomed skillet over medium heat. Add onion and cook, stirring, until it is medium golden brown. Add cayenne, panch phoron and garlic and continue cooking until mustard seeds pop and the onions are dark reddish brown and garlic is golden colored.
Add chard, and lemon juice, and cook, stirring until leaves wilt and stems are tender crisp–this should take just a few minutes.
Add salt to taste
equal parts
cumin seeds
nigella [also called Kalanji or onion] seed
fenugreek seed
fennell seed
mustard seed
cut figs in half
place cut side up on a pan
brush with honey
broil [or grill] until cut side has browned
served with whipped cream
no subject
Carmelized figs. I'm gonna have to try that some time. This sounds like a good bit of work, but delicious! I hope it was well received!
no subject
Your indian inspired food sounded quite delish too, how did it turn out?
no subject
Um, it's pretty good - I treated it as a cold barley salad with tofu, and the eggplant raita-y stuff at lunch with a red pepper. I think I put in a bit much coriander seed, but I'm guessing that if I add some more yogurt to the raita and mix it all together so it's more distributed it'll be better. Next time I think I'll start with a recipe - maybe even your cauliflower, cuz Yum!
no subject
That roasted cauliflower is DELICIOUS. There wasn't any of it left