Basmati Rice with Peas

Basmati Rice with Peas


serves 4 - 6


Ingredients


1 cup basmati rice


Spice bag (click here for instructions on how to make one)
2 cloves
1 cinnamon stick

2 tbsp vegetable oil
1/2 tsp cumin seeds


1 small onion, sliced


2 cups peas (fresh or defrosted)
1 tsp salt
1/2 cup chopped toasted cashews for garnish


Directions


Place rice in a bowl, cover generously with cold water and soak for about 30 mins. Rinse and drain.


Put the cloves and cinnamon stick into the spice bag. Set aside.

In a heavy-based saucepan, heat the vegetable oil and fry the cumin seeds until they start to pop. Add onion and fry until golden, then add the spice bag, peas and drained rice, and stir well. Add salt and 2 cups water, cover and cook over low heat for 20 mins or until rice is tender. Remove spice bag.


Garnish with chopped cashews.

Onion Bhajis

Onion Bhaji


serves 6


Ingredients


1 egg
1 tbsp freshly squeezed lemon juice
1 1/4 cups all-purpose flour
1 tsp salt
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground chili powder
1/4 tsp asafoetida*
1 tsp garam masala
3/4 cup vegetable oil
2 onions, thinly sliced
1 cup fresh cilantro leaves, chopped
1/2 small fresh hot green chili pepper, deseeded and finely chopped


Directions


Whisk the egg, lemon juice and 2/3 cup cold water in a bowl.


Sift the flour, salt and spices into a separate bowl. Make a well in the center, pour in the egg mixture and mix it gradually into the flour, using a fork, until you have a thick batter.


Heat the vegetable oil to hot in a large fry pan or wok.


Stir the onions, cilantro and chopped green chili pepper into the batter. Carefully slide spoonfuls of the mixture into the hot oil, a few at a time, and cook for 4 minutes, turning frequently, until brown on all sides.


Drain bhajis on paper towels and serve immediately.

Chicken Biryani

Serves 4


Ingredients


Spice bag (click here for instructions on how to make one)
3 green cardamom pods, lightly crushed
2 Indian bay leaves
1 cinnamon stick
3 cloves

2 cups basmati rice


1/2 cup vegetable oil
3 onions, thinly sliced


1 tsp grated fresh ginger
3 cloves garlic, crushed
18 oz boneless, skinless chicken breast, cut into 2" pieces
1/2 tsp ground turmeric


4 tomatoes, chopped
2/3 cup plain yogurt, lightly whisked
1/2 small fresh hot green chili pepper, chopped
1/2 tsp ground chili powder
juice of 1 lemon
1 tsp salt
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh mint leaves, chopped


Directions


Put the cardamom pods, bay leaves, cinnamon stick and cloves into the spice bag. Set aside.


Place rice in a bowl, cover with cold water and let stand for 30 mins. Drain rice, place in a large saucepan and add enough water to just cover. Bring to a boil and simmer for 5-7 mins then set aside, covered.


Heat the vegetable oil in a large fry pan and fry the onions, with the spice bag, until the onions are dark brown and crispy. Remove the spice bag. Remove the onions with a slotted spoon, and set aside.


Add ginger and garlic to the pan along with the chicken and turmeric, and stir-fry for a few mins until the chicken begins to brown. Remove pan from the heat, then add the tomatoes, yogurt, fresh green chili pepper and ground chili powder, lemon juice, salt, cilantro and mint leaves, plus half the fried onions.


Spread the parboiled rice evenly over the chicken mixture, scatter with the fried spices and the remaining fried onions. Cover, cook for 5 mins over high heat, then lower heat and simmer for another 5-10 mins. Check the liquid in the pan, and continue to cook until it has all been absorbed.


Stir the dish carefully, discard the whole spices and serve warm.

Chickpea Curry

Chickpea Curry


Serves 4


Ingredients


1 cup dried chickpeas / garbanzo beans (or 2 cups of the canned variety, rinsed and drained)
1 tbsp vegetable oil
2 onions, finely chopped
2 tsp crushed garlic
2 tsp grated fresh ginger
2 tomatoes, chopped
1/2 small fresh hot green chili pepper, finely sliced
1 tsp chana masala (see separate blog entry for this)
1 tsp salt
1/4 tsp ground turmeric
1/2 tsp garam masala
1/4 cup fresh cilantro leaves for garnish


Directions


If using dried chickpeas, soak overnight in cold water to cover. Drain, place in a saucepan with enough fresh water to just cover and bring to a boil. Reduce heat and simmer until cooked (45-60 mins). Drain chickpeas, reserving the cooking water.


Heat the vegetable oil in a large saucepan and fry the onions, garlic and ginger. In a small blender or food processor, blend the tomatoes with the green chili pepper and add this mixture to the pan along with the chana masala mix, salt and turmeric. Stir well and cook for a few minutes.


Add the chickpeas with about a cup of the reserved cooking water (or add the canned chickpeas with about 1 cup water), bring to a boil and simmer for 10 minutes.


Check the consistency of the curry; you can add more water or, if you prefer a thicker sauce, mash a few of the chickpeas with the back of a wooden spoon. Serve hot, garnished with cilantro leaves.


Note: I usually mash about a quarter of the chickpeas to thicken it a bit.

Chana Masala (spice mix)

Chana Masala


makes about 1 1/2 tbsp


This is a spice combination that you use in other dishes. Make some up, keep it in a Ziploc bag until you need it, or leave it open on your counter and use it as a pleasant aroma until the next time you need to cook with it. :)



Ingredients
2 tsp cumin seeds
1 tsp coriander seeds
2 cloves
2 dried red chili peppers, crumbled (optional)
4 black peppercorns
2 green cardamom pods
1/2 tsp ground ginger
1/2 tsp mango powder (if you can find it)




Directions
In a fry pan over low heat, toast the cumin and coriander seeds, cloves, red chili peppers, peppercorns and cardamom pods for a few minutes, stirring continuously. Transfer to a spice grinder and add the ginger and mango powder. Grind together to form a powder.



This mix can be stored in an airtight container in the refrigerator for 2-3 weeks.


Don't have a spice grinder? I use our old electric coffee grinder.


Chana Masala is a special blend of spices designed for use in chickpea (garbanzo bean) dishes; it may include more than a dozen spices. It can be found at Indian food stores.

Tofu Stir-fry

Ingredients

• 1 tablespoon vegetable oil
• 1/2 onion, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 8 ounces firm or extra firm tofu, sliced into bite size pieces
• 1/4 cup water
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey or sugar
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 1 carrot, peeled and thinly sliced on the diagonal
• 1 red, yellow or green bell pepper, seeded and cut into slices
• 1 small bok choy, sliced and coarsely chopped
• 2 scallions, thinly sliced on the diagonal

Directions

Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. Add garlic and ginger and cook for 30 seconds. Stir in tofu and cook until golden brown on all sides, about 4 minutes. In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add carrots and bell pepper to the skillet and cook for another 2 minutes. Add bok choy to skillet and toss to coat. Pour thickened sauce over vegetables and tofu. Garnish with scallions and serve immediately with rice.

Orange Oatmeal cookies

3/4 cup butter, softened

1 Cup packed Brown Sugar

1/2 Cup Sugar

1 Egg

2 Tbsp. water

1 tsp. Vanilla

3 Cups Quick Oats

2/3 Cups All-purpose Flour

2 Tbsp. Grated Orange peel

1 tsp. ground cinnamon

1/2 tsp. baking soda

2/3 Cup chocolate chunks

In a large mixing bowl, cream butter and sugars until lightly fluffy. Beat eggs, water and vanilla.

Combine the oats, flour, orange peel, cinnamon and baking soda; gradually add to the creamed mixture. Stir in Chocolate (dough will be stiff) Drop by level teaspoonfuls 2 inches apart onto ungreased baking sheet

Bake at 350 for 12-15 mins