in a dry pan, toast the following:
cinnamon sticks
cloves
coriander seeds
fenugreek powder
fennel seeds
move hot pan around, making sure to distribute the heat among the seeds. then add the following:
mustard seeds
cumin
when the seeds start to pop, they’re ready. add the following:
paprika
and grind into a fine powder with a mortar and pestle.
INGREDIENTS:
Chicken:
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp salt
2 lbs boneless skinless chicken breast
1 c yogurt
2 Tbs vegetable oil
2 medium cloves garlic, minced or pressed
1 Tbs fresh grated ginger
Masala Sauce:
3 Tbs vegetable oil
1 medium onion, diced fine
2 medium cloves garlic, minced
2 tsp fresh grated ginger
2 jalapenos
1 Tbs tomato paste
1 Tbs garam masala
28 oz crushed tomatoes
3 tsp sugar
3/4 tsp salt
1 c heavy cream
1/4 fresh cilantro, chopped
1 tsp turmeric
| DIRECTIONS:
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl.Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Add the crushed garlic and ginger.Rub it on the chicken and drizzle the olive oil. Place chicken in a ziploc bag and refrigerate overnight (or several hours).Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well. Let marinate for another 1-2 hours. In the meantime, get all the ingredients for the masala ready. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer.Remove pan from heat and cover to keep warm. While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill …as the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice. Tips: If your sauce is too thick, thin it out with some more cream or milk or chicken stock before serving. You can also grill the chicken first and keep it warm… then proceed to make the sauce… |
INGREDIENTS:
1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
DIRECTIONS:
Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables.
Cook, covered, stirring occasionally, 5 minutes.
INGREDIENTS:
2 lb minced lamb or ground beef
1 large onion, finely chopped
2 cloves garlic, grated or minced
2 red chillies, finely chopped
1 tsp black pepper, freshly ground
1 Tbsp ground coriander
salt (to taste)
ready made wonton wrappers (available at Asian food stores)
plain yogurt
4 cloves garlic, grated or minced
a bunch of fresh mint
2 Tbsp ghee
1. Melt ghee in a frying pan. Add onions and fry until transparent.
2. Add garlic and meat and mix thoroughly to break into finely minced texture. Cook until the meat is brown.
3. Add seasonings, coriander, and chili, and continue to cook for 20 minutes adding only enough water, if any, to prevent the meat from sticking.
4. Allow the meat mixture to cool a little, and then take a wonton wrapper, and place a tsp of meat mixture into the center.
5. Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers. Then repeat with the other corners, creating a neat parcel.
6. Place the mantu in a steam. Cook for 30 minutes. Create a sauce by mixing the plain yogurt and the garlic together.
7. Assemble the dish by covering the base of a large platter with the yogurt sauce. Cover with the meat parcels, piling them on top of each other to create a mound.
8. A little sauce can be spooned over the lot, then some minced lamb or ground beef, topped with mint leaves.
INGREDIENTS:
2 16oz. cans of chickpeas/garbanzo beans
4 large chopped tomatoes
1 large chopped onion
3 medium chopped potatoes
2 cloves garlic
green chili and ginger paste to taste
1.5 tsp turmeric,
2 tsp garam masala,
2 tsp ground coriander,
2 tsp salt
onion seed and cumin seed to taste
2 Tbsp ghee
DIRECTIONS:
Melt the ghee in a large pot.
Add the onion seed and the cumin seed until they fizzle and pop (20 seconds) Add onions. Fry until lightly browned.
Add garlic, ginger, and chili. Stir fry on medium heat.
Add tomatoes. Stir fry until the oil starts to separate from the onion/tomato mixture.
Add salt, coriander, garam masal, turmeric. Stir thoroughly.
Add potato. Stir until well coated in spices.
Add the water from one chickpea can. Put the lid on the pot. Bring the pot to a boil.
Let everything simmer on a very low flame for 20 minutes with the lid on. Make sure the potato chunks are soft.
Add chickpeas to pot. Stir. Add a little more chickpea juice to the pot. Bring to a fierce boil then turn flame down to simmer the pot for roughly 15 minutes – with the lid partially on.
Add freshly chopped coriander leaf and stir.
Simmer 10 more minutes. Turn off the heat. Put the lid on. Let stand for 15 minutes.
Serve with rice or pita bread/naan.
Just a bit of historical context, the Parsees were the Persians who moved to India. So I think of this recipe as a little of both worlds. “Pars” means “Persia”.
I have yet to make these, but I have a friend who has made them on numerous occasions and they are a feast for the taste buds.
1 lb. small zucchini
1 3/4 tsp. salt
5 tablespoons vegetable oil
1 large onion, peeled and finely chopped
1 large or 2 small potatoes, peeled and cut into 1/4 inch dice
1 – 3 fresh, hot green chillies, finely chopped
2 medium tomatoes, chopped
1 1/2 tsp, ground cumin seeds
1/8 – 1/4 tsp. cayenne pepper, optional
freshly ground black pepper
9 large eggs
3 tbsp. finely chopped fresh coriander (use parsley as a substitute)
1/4 tsp. baking soda
Trim and discard the ends of the zucchini. Grate the zucchini
coarsely. Put the grated zucchini in a bowl. Sprinkle 3/4 tsp. salt
over them and mix thoroughly. Set aside for 30 minutes. Squeeze all
the liquid out of the grated zucchini and then separate the strands so
they are no longer bunched up.
Heat 3 tbsp. oil in a non-stick frying pan over a medium flame. When
hot, put in the onion. Stir and fry for a minute. Now put in the
potatoes and the green chillies. Stir and fry for about 5 minutes or
until the potato pieces are about tender. Add the zucchini, tomatoes,
cumin, the remaining 1 tsp. salt, cayenne, and a generous amount of
black pepper. Stir and cook for 2-3 minutes or until the tomato
pieces are soft. Set aside to cool.
Break the eggs into a bowl and beat well. Empty the cooled vegetable
mixture into the beaten eggs and add the fresh green coriander. Stir
to mix, Sprinkle in the baking soda, making sure that it is lump-
free. Mix again.
Wipe out the frying pan with a piece of paper towel. Pour in the
remaining 2 tbsp. of oil and set to heat on a low flame. When hot,
pour in the egg mixture.
Noosh-e-Joon 