Indian
Summer Stew: Butternut Squash, Coconut, and Lentil Stew
By Aarti
Sequeira
Ingredients
- 1 cup yellow split pigeon peas (toor dal)
- 1 pound butternut squash, peeled, cut into
1/2-inch cubes (about 2 1/2 cups)
- 1 Roma tomato, diced
- 1/2 cup fresh, frozen, or dried shredded
coconut
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 4 cups vegetable stock or water, or enough
to cover
Tempering:
- 2 tablespoons canola oil
- 1 teaspoon brown or black mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1 1/2 teaspoons kosher salt
- 1 tablespoon honey
- 1 lime, juiced
- 1/2 cup minced fresh cilantro leaves
Directions
Rinse the pigeon peas in a couple changes of
water.
In a large soup pot, combine the squash,
drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover.
Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and
simmer another 10 minutes.
To temper: In a small skillet, warm the
canola oil until shimmering. Add the mustard seeds and when they stop popping,
add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents
cook evenly, and cook another 10 seconds. Then pour the contents of the skillet
into the soup, along with the salt. Spoon a ladleful of soup back into the
skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish
with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and
enjoy a little Indian summer in the middle of your winter!
Naan Bread
2 tsp dry active yeast
1 tsp sugar
½ C water
2.5-3 C flour
½ tsp salt
¼ C vegetable oil
1/3 plain Greek yogurt
1 large egg
STEP 1: In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.
STEP 2: In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
STEP 3: At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.
STEP 4: Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
Step 5: Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!
TIPS: For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.
Saag Paneer (Spinach
with Indian Cheese)
Adapted from Food
Network
Ingredients
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne
- Kosher salt
- 3 tablespoons plus 1 1/2 tablespoons vegetable
oil
- 12 ounces paneer1 (16-ounce package) frozen
chopped spinach
- 1 medium white onion, finely chopped
- 1 (1-inch thumb) ginger,
peeled and minced (about 1 tablespoon)
- 4 cloves
garlic, minced
- 1 large green serrano
chile, finely chopped (seeds removed if you don't like it
spicy!)
- 1/2 teaspoon store-bought or homemade garam
masala, recipe follows
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 cup heavy cream, or more if desired so
the spinach isn’t dry
Directions
In a large bowl, whisk
together the turmeric,
cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of
paneer and gently toss, taking care not to break the cubes if you're using the
homemade kind. Let the cubes marinate while you get the rest of your
ingredients together and prepped.
Thaw the spinach in the microwave in a
microwave-safe dish, 5 minutes on high, then puree in a food
processor until smooth. Alternatively, you can chop
it up very finely with your knife.
Place a large nonstick skillet over medium
heat, and add the paneer as the pan warms. In a couple of minutes give the pan
a toss; each piece of paneer should be browned on one side. Fry
another minute or so, and then remove the paneer from the pan onto a plate.
Add the remaining 1 1/2 tablespoons oil to
the pan. Add the onions,
ginger, garlic and chile. Now here's the important part: saute the mixture
until it's evenly toffee-coloured, which should take about 15 minutes. Don't
skip this step - this is the foundation of the dish! If you feel like the
mixture is drying out and burning, add a couple of tablespoons of water.
Add the garam masala, coriander and cumin.
If you haven't already, sprinkle a little water to keep the spices
from burning. Cook, stirring often, until the raw scent of the spices cook out,
and it all smells a bit more melodious, 3 to 5 minutes.
Add the spinach
and stir well, incorporating the spiced onion mixture into the spinach. Add a
little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid
off.
Turn the heat off. Add the yogurt, a little
at a time to keep it from curdling. Once the yogurt is well mixed into the
spinach, add the paneer.
Turn the heat back on, cover and cook until everything is warmed through, about
5 minutes. Serve.
Potato and Cauliflower Curry
(serves 4)
2/3 cup vegetable oil
1/2 tsp cumin
4 dried red chilies (I just used a little crushed red pepper)
2 onions, sliced
1 tsp finely chopped fresh ginger root
1 garlic clove, crushed
1 tsp chili powder
1 tsp salt
pinch of ground turmeric
3 potatoes
1/2 cauliflower, cut into small florets
2 fresh green chilies (optional)
1/4 bunch of cilantro, chopped
2/3 cup water
(I added sliced carrots as well as sliced red pepper)
1. Heat the oil in a large pan. Add the cumin and dried chilies, stirring
to mix.
2. Add the onions to the pan and cook, stirring occasionally, until golden
brown.
3. Mix the ginger, garlic, chili powder, salt, and turmeric together in a
bowl. Add the spice mixture to the onions and stir-fry for two minutes.
4. Add the potatoes and cauliflower to the onion and spice mixture, stirring to
coat the vegetables in the spice mixture.
5. Reduce the heat and add the green chilies (if using), cilantro, and water to
the pan. Cover and let simmer for 10-15 minutes (maybe a little more, and
you may need to add a little more water).
Chicken Tikka Masala
From Merianne (Adapted from many different masala recipes)
Ingredients
MASALA MARINADE
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
Salt and freshly ground pepper
CHICKEN
2 1/2 pounds skinless, boneless chicken thighs,
fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala
1 1/2 teaspoons pure chile powder
1/2 teaspoon cayenne pepper
One 35-ounce can crushed tomatoes, undrained
1 can tomato sauce
Pinch of sugar
1 cup heavy cream
Directions
- MAKE THE MASALA MARINADE: In a large glass
or stainless steel bowl, combine the yogurt, garlic, ginger, cumin,
coriander, cardamom, cayenne and turmeric. Season with salt and
pepper.
- Cut chicken in 1 inch cubes. Add the chicken to the marinade, turn to
coat and refrigerate overnight.
- In a small skillet, heat 1 teaspoon of the
oil. Add the almonds and cook over moderate heat, stirring constantly,
until golden, about 5 minutes. Transfer the almonds to a plate and let
cool completely. In a food processor, pulse the almonds until finely
ground.
- In a large enameled cast-iron casserole,
heat the remaining 2 tablespoons of oil until shimmering. Add the onion,
garlic and ginger and cook over moderate heat, stirring occasionally,
until tender and golden, about 8 minutes. Add the garam masala, chile
powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with
their juices and the sugar and season with salt and pepper. Cover
partially and cook over moderate heat, stirring occasionally, until the
sauce is slightly thickened, about 20 minutes. Remove the chicken from the
marinade and add to the tomato mixture. Cook until chicken is cooked
through. Add the cream and ground almonds and cook over low heat, stirring
occasionally, until thickened, about 10 minutes longer.
Garnish with lots of cilantro
*Cooks Note:
The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat
gently before serving.
Mango & Cardamom
Cupcakes
Cupcakes
1 (18 ounce) box white cake mix
(Betty Crocker or Pillsbury)
1 cup all-purpose flour
1 cup granulated sugar
¾ teaspoon salt
1 1/3 cups water
1/8 cup vegetable oil
1 teaspoon real vanilla
1 teaspoon almond extract
1 cup sour cream
4 large egg whites
1 tsp. cardamom
Put in
cupcake liners and bake 18-22 minutes
For the mango curd:
- 1
cup mango puree (found in supermarket in Asian aisle)
- 1/2
cup sugar
- 3
tablespoons fresh lemon juice
- Pinch
of salt
- 4
large egg yolks
- 1/4
cup (1/2 stick) unsalted butter, cut into small pieces
- 1/4
teaspoon vanilla extract
Pulse the mango, sugar, lemon juice, vanilla extract and
salt in a blender till combined. Add the egg yolks and pulse again till all the
yolks are well mixed.
Set up a double boiler by placing a bowl on top of a
saucepan simmering with water, making sure the water doesn’t touch the bottom
of the bowl. Pour your mango mixture into the bowl and whisk constantly till
thickened, for 10-15 minutes or more. Remove from heat and add the pieces of
butter till it’s melted and mixed well with the mango curd. Set aside to cool
and refrigerate before use.
Mango-Cardamom Buttercream Frosting:
- 3
cups (more or less) confectioners sugar- sifted
- 2
sticks unsalted butter- at room temperature
- 1/3
cup mango puree
- 1
tsp mango extract/essence
- 1
tsp. milk if needed
Right
before serving, carve out a little section of the cupcake and fill it with the
mango curd, put the small top back on the cupcake. Frost with the buttercream icing and drizzle with
mango puree or sprinkle with a pinch of crushed cardamom.
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