I have cooked potatoes and cauliflowers in the microwave before I cooked them with the spices. It saves a lot of time.
1 medium size cauliflower
2 potatoes (cut into medium size chunks)
2 tbsp coriander powder
1 tsp chili powder (or more if you like it hotter – add to taste)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp curry powder
2 tbsp olive oil
1/2 cup of water
Heat oil in a wok or pan. Add all seeds. Once they start popping, add all the dry ingredients and the water. Mix well and then add the cauliflower and potatoes. Stir and turn the heat to low. Cover the pan with a lid and let the water reduce, stirring occasionally.
1 cup Basmati or Brown rice
1 cup Lentils
6 cups Boiling water
3 tsp. Mustard Seeds
2 tsp. Cumin Seeds or Powder
2 tsp. Turmeric Powder
2 tsp. Coriander Seeds or Powder
2 tsp. Fennel Seeds or Powder
1 pinch Asafoetida (Hing)
1 cup chopped vegetables, such as zucchini, carrots, cauliflower, pumpkin, sweet potatoes or anything you choose.
1. Combine the rice with the mung beans and wash in at least 2 changes of water.
2. Place rice and beans into boiling water, adding the turmeric and asafoetida. Mix well.
3. Add the vegetables of your choice, and the remaining spices. Stir to mix, adding extra water if required. Bring back to the boil, then simmer for 20 minutes or until rice is fully cooked. The final dish should be a stew with a very moist and soft consistency. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.
Why throw away left over rice when you can get all the exotic flavors of India in these little pancakes? Make them with any kind of leftover rice, and serve them as an appetizer or for a light lunch with a green salad dressed in a sesame-ginger vinaigrette.
2 cups cooked rice – any rice will do, the photo shows pancakes made with brown rice
200 ml coconut milk
1/4 cup chopped cilantro
1 tbs. minced ginger – 1 tbs curry powder
1 bunch green onions, chopped (about 1 cup)
1/3 cup chopped unsalted peanuts
1/2 cup all-purpose or rice flour
Tabasco or other hot sauce, optional, to taste
1. Whisk together rice, flour and coconut milk in large bowl. Stir in cilantro, curry and ginger. Add green onions, peanuts, and hot sauce, if desired, and mix well. Add a dash of salt.
2. Heat large nonstick skillet coated with cooking spray over medium heat. Drop 1/4-cup dollops of batter onto hot skillet. Smooth batter into flat rounds with spatula. Cook 4 to 5 minutes, or until bottoms are golden brown. Flip pancakes, and cook 3 to 4 minutes more, or until both sides are browned and crispy. Remove pancakes to warm plate, and repeat with remaining batter.
Serve immediately (or let them cool and freeze them)
Posted in Cucina Povera, Italian, Main Dishes, Vegan, Vegetarian
Tagged Cucina Povera, curry, Indian, leftovers, pancakes, Peanuts, rice, Vegan, Vegetarian
Firmly rooted in the Indian cuisine, Ginger Garlic Paste is delicious, healthy and a must have at my kitchen. Easy to make, and if you are not inclined to make a fresh batch every month as I do, you can make a big one and freeze. Ginger Garlic Paste can be frozen for months.
Take 1 cup of peeled and sliced ginger root and 3/4 cup of peeled and sliced garlic. Add 1/4 tsp turmeric pwd, 3/4 tsp salt, 2 tbsp oil (I always use sesame oil, but canola or olive oil are fine too) and blend to make a smooth paste.
You can add equal quantity of ginger and garlic. I personally prefer to use less garlic.
Store in the fridge in a glass container.
For freezing you can: place some in ice-cube trays – about 2 tablespoons per compartment. Once frozen, transfer them to a container and keep in the freezer. When you need some for a recipe, take out as many cubes as you will need OR do as I do: fill a freezer safe ziploc bag with the ginger garlic paste and pat the bag to make a thin layer of the paste and then freeze, so whenever you want you can just break a piece of it and use.
Turmeric is botanically known as Curcuma longa and it is a relative of Ginger. It is the root of the turmeric plant that is used as a spice, usually in a powdery form. The fresh turmeric root is used and stored much like ginger. India produces nearly all the world’s turmeric, and consumes 80% of that crop.
Turmeric is seen as an excellent natural antibiotic, while at the same time it strengthens digestion and helps improve intestinal flora. As such it is a good anti-bacterial for those chronically weak or ill. It not only purifies the blood, but also warms it and stimulates formation of new blood tissue. It aids in the digestion of protein.
Several scientific researches are being conducted on curcumin, an extract of turmeric, studying its effects on Alzheimer’s Disease – this disease is characterized by the buildup of amyloid protein “plaques” within the brain. In studies in rats, curcumin “not only reduces the amyloid, but also reduces the (brain’s) response to the amyloid”. In view of its efficacy and apparent low toxicity, this Indian spice component shows promise for the prevention of Alzheimer’s disease. If you are interested on learning more about this a Google search “Alzheimer+turmeric” will give you several interesting links on the subject.
It is an important ingredient in curry mixes, chutney, and mustard pickles. It also goes well with chicken, duck, turkey, vegetables, rice, and salad dressing. Avoid touching your clothing when working with turmeric. It is a powerful yellow dye. A good reference for cooking is to substitute 1 teaspoon dry mustard for 1 teaspoon of turmeric.
Baingan Bartha is a really easy and tasty Indian eggplant curry I always eat with pita bread, or rice. This time I mixed it up with couscous. Delicious.
* 1 large eggplant
* 2 tablespoons vegetable oil
* 1 teaspoon cumin seeds
* 1 medium onion, thinly sliced
* 1 tablespoon ginger garlic paste
* 1 tablespoon curry powder
* 1 fresh jalapeno chile pepper, finely chopped
* 1 teaspoon salt
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes.