Indian - Chana Dhansak

TOTAL TIME:1 hr 45 min

Prep: 15 min

Inactive Prep: 30 min

Cook:1 hr

YIELD:4 to 6 servings

LEVEL:Easy

Ingredients

GHEE:

• 1/2 stick (1/4 cup) unsalted butter

 

DHANSAK:

• 3 whole cloves
• 1/2 teaspoon cardamon seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon peppercorns
• 1/2 teaspoon sesame seeds
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

FRIED ONIONS:

• 1 small yellow onion, sliced 1/4-inch thick
• Canola oil, for deep-frying onions

CURRY:

• 2 cloves garlic, smashed
• 1 fresh red chile pepper, minced
• 1 knob fresh ginger, peeled and minced
• 1 red onion, diced
• 4 cups organic vegetable stock
• 2 tablespoons tamarind paste
• 3/4 cup dried split red lentils
• 1 sweet potato, peeled and diced
• 3 cups canned chickpeas, drained
• 1/4 cup minced fresh cilantro, plus more for serving
• 1/4 teaspoon sea salt

Directions

• To make the ghee: Simmer the butter in a saucepan on medium-low heat for 10 to 15 minutes. Do not stir, but delicately skim off any froth. When there are golden brown protein bits at the bottom and the butter begins to turn an amber color, take off the heat immediately. Let cool for 30 minutes, and then strain through cheesecloth into a jar.
  
  To make the dhansak: Heat a dry pan over medium-high heat. Throw in the spices and toast for a few minutes, stirring continuously, until fragrant. Once toasted, grind the spices in a mortar and pestle, or use a coffee grinder.
  
  To make the fried onions: Heat some canola oil in a pan over medium-high heat. Add the onions and deep-fry until dark and crisp, 3 to 5 minutes. Drain and set aside.
  
  To make the curry: Heat the ghee in a saucepan over medium heat. Throw in the garlic, chiles and ginger, and saute until the garlic is golden, about 1 minute. Add the red onions and saute until they have some crispy, caramelized edges, about 12 minutes. Add the ground dhansak spice mix, stir and saute for 1 more minute. Deglaze the saucepan with the stock. Add the tamarind paste, lentils and sweet potatoes and simmer for 15 minutes. Remove the garlic and ginger pieces, add the chickpeas, cilantro and salt and heat through for 5 minutes.
  
  Spoon the curry into a serving bowl. Sprinkle with cilantro and top with the fried onion slices. Serve with brown rice, naan or whole wheat pita.
  Brown rice, naan or whole wheat pita, for serving

 

Indian Doughnuts: Gulab Jabun

TOTAL TIME:1 hr

Prep: 25 min

Inactive Prep: 15 min

Cook: 20 min

YIELD:12 doughnuts

LEVEL:Intermediate

Ingredients

Syrup

5 cups sugar

4 cups water

8 green cardamom pods

8 cloves

2 star anise

• Doughnuts
• 3 cups dry milk powder
• 1 cup all-purpose flour

• 1/2 teaspoon baking soda
• 1 3/4 cups whipping cream
• 1/2 cup grapeseed oil, for frying

Directions

For the syrup: Put the sugar, water, cardamom pods, cloves, and star anise in a medium-size saucepan and bring to a boil. Turn the heat to low and simmer until the sugar has dissolved and the syrup is slightly thickened, about 25 minutes. Let the syrup cool slightly.

For the doughnuts: Mix the dry milk powder, all-purpose flour, and baking soda together in a large bowl and then slowly stir in the whipping cream until a loose dough is formed.

Oil your hands, and then divide and form the dough into balls about the size of golf balls. Heat the oil over very low heat in a high-sided saute pan and carefully begin to add the balls. Fry the doughnuts slowly until they are golden on all sides, about 2 to 3 minutes per doughnut. Be careful not to burn them. Put the doughnuts into the syrup and let them sit for at least 15 minutes. Remove the doughnuts from the syrup and serve warm or cold.

Indian Mulligatawny Soup

"The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told."




Prep Time:20 Min
Cook Time:1 Hr
Ready In:1 Hr 20 Min

Original Recipe Yield 6 servings

Ingredients

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated

Directions

1.Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

2.Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

3.When serving, add hot cream.

Indian Naan Bread

"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain."







What to Drink? Beer

Prep Time:30 Min
Cook Time:7 Min
Ready In:3 Hrs

Original Recipe Yield 14 servings

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Directions

1.In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3.During the second rising, preheat grill to high heat.

4.At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Indian Chicken Curry

"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice."








What to Drink? Beer

Prep Time:20 Min

Cook Time:25 Min

Ready In:45 Min

Original Recipe Yield 4 to 6 servings

Ingredients
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Directions

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.