Seriously GREAT night! Our leaders , Sunita and Indra Led us through 10 different recipes.
- Sunita and Indra getting ready for the students
Sunita and Indra were flawless in there demonstrations and assistance and we made a FEAST! You’ll notice that some recipes have few to no amounts listed. If you weren’t at the class this may seem a little strange. I suggest you mix the spices together before adding and taste! The leading ladies suggested all the chefs that night could have used more onions. Make sure you have a gracious portion- don’t be skimpy, this is the base for much of the flavor.
Indra’s Recipes
Indra’s Sri Lanken Chicken
Clean and washed 5 Chicken Pieces ( boneless thighs preferred)
½ tsp each salt and pepper, 2 tsp chile powder, pinch of tumeric
2 cloves, 2 cardamom pods, ¼ tsp fenugreek
1 inch of cinnamon, 2 tsp curry powder from your cousin, ½ tsp soy, 1 tsp oil
Combine all to marinate chicken 2- 4 hours or overnight
Saute :
1/2 to 1 onion, bay leaves ( curry leaf)
¼ tsp mustard seeds – look for the small ones
1 green chile, ½ inch of ginger – minced
2 cloves of garlic – minced, ½ tsp cumin seed
2 tsp of dry roasted curry powder
Add chicken. Stir 5 minutes. add 1.5 – 2 tomatoes, mix. Cover for 5 minutes.
Add ½ cup of water and ½ cup of coconut milk. Adjust to suit.
Reduce.
Enjoy!
- Taking in the Spice extravaganza
Parippu ~ Lentil or Dal curry
1 Cup of Dal, triple washed.
1.5 cups of water
tumeric
1 clove of garlic
onion bits and green chile
1 inch of cinnamon stick
Simmer together till done.
Saute: Onions, garlic, chile powder, bay leaves, red chiles, mustard seed in olive oil
( feel free to add maldib fish)
Then: add the dal, ¾ cop of coconut milk and ¾ cup of water. Salt at the end.
Sprinkle with curry powder, just a bit.
Cucumber Salad – A Delicious Cold Pickle
Peel and cut the cucumber in quarters lengthwise.
1 tomato – Decide by taste whether to remove or leave the seeds. Slice small.
Add ¼ of a red onion, sliced the same size as the cucumber.
add green chile rounds.
Salt and Pepper to taste.
Squeeze on the juice of lime.
(Add Maldib Fish if you like.)
Chill and Enjoy
Potato Curry
Boil 2 to 3 potatoes till just cooked through, cool, peel and cube in 1 inch pieces.
Saute:
¼ onion, 2 garlic cloves, 1 green chile, ¼ tsp mustard seed, ½ – to 1/3 tsp tumeric
oloo har ( fenugreek)
fresh bay ( curry leaf)
1 or 2 red chiles
add ¾ cup of water and ¾ cup of coconut milk.
Add potato.
Heat and reduce.
Sprinkle with Curry powder from your cousin ( or the spice man) before serving.
(add Maldib fish if desired)
- Enjoying our Indian Feast Together
Sunita’s Recipes
Baingain bhartha
oil
mustard seeds
asoefetida
turmeric
sliced onions
salt
chili powder
garlic cloves
chopped tomato
globe eggplant
cilantro for garnish
1) Poke a few holes in the eggplants. Roast until they are collapsed, turning every 20 minutes, for about an hour. Cool, and peel off charred skin. Set pulp aside.
2) Heat oil on medium-high heat in pan. Add some mustard seeds and asoefetida. When the seeds start popping, add the turmeric and sliced onions.
3) Sautee onions until clear. Add the salt, chili powder, garlic, and chopped tomato. Sautee a little longer.
4) Add the eggplant pulp and cook for a bit. Shouldn’t take too long as the eggplant is already roasted.
5) Garnish with chopped cilantro.
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Spinach-Lentils
(Note this one can take a while unless you decide to pressure cook the lentils first)
Soak the lentils first.
oil
mustard seeds
chopped onions
turmeric
chopped garlic
ground coriander
salt
masala
chopped spinach
soaked mung lentils
1) Heat the oil in a pan. Add the mustard seeds.
2) When the seeds start popping, add the coriander, onions and turmeric.
3) Sautee until the onions are clear.
4) Add the garlic, coriander, sal, masala, spinach and lentils. Add a little water to cover.
5) Cook on medium low heat (for quite a while) until lentils are cooked through.
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Toor Dal
ghee (or oil)
cooked toor dal (in pressure cooker)
mustard seeds
curry leaves
masala
chilli powder
tamarind pulp
jaggery (or brown sugar)
salt
1) Heat the ghee in a pan on medium high heat. Add the curry leaves, mustard seeds, and chili powder.
2) Lower the heat and add the cooked dal and stir well.
3) When it starts boiling, add salt, masala, tamarind pulp and jaggery.
4) Add water to make it the consistency you desire.
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Cauliflower
oil
cumin seeds
asoefetida
chopped green chilies
chopped cauliflower
salt
fresh ginger
cilantro
1) Heat oil in pan. Add cumin seeds.
2) When seeds begin to sizzle, add asoefetida and chilies.
3) After a minute or two, add cauliflower and salt. Stir well to coat and cook.
4) Grate in fresh ginger to taste near end of the cooking.
5) When finished cooking, stir in chopped cilantro.
It’s really kale… and leaves they dippity doo, so pretty.
