Friday, 27 May 2011

Chris Bassett's home cooked Indian dishes

Pakoras (Bhajias) Makes 20-25

225g/8oz chickpea (channa) flour
1/2 tsp cayenne
1 tsp turmeric
1 tsp baking powder
1/4 tsp asafoetida (no worries if you don't have this)
salt, to taste
1/2 tsp each nigella, fennel, cumin and onion seeds, coarsely crushed (no worries if you don't have all of these)
2 large onions, finely sliced
2 green thin chilies, finely chopped
50g/2oz coriander (cilantro) leaves, chopped
cold water, to mix
vegetable oil, for deep-frying

You can also make pakoras with other vegetables (carrots, cauliflower, broccoli...).

1. In a bowl, mix together the flour, cayenne, turmeric, baking powder, asafoetida and salt to taste. Fluff with a fork or pass through a sieve.

2. Add the coarsely-crushed seeds. onion (or other vegetable), chilies and cilantro and toss together well. Very gradually mix in enough cold water to make a thick batter surrounding the vegetable.

3. Heat enough oil in a wok for deep-frying. Drop spoonfuls into the hot oil and fry until they are golden brown. Leave enough space to turn the fritters. Drain on paper towels. Serve with a mint chutney.

Lentil Dahl Serves 4

1 cup split red lentils
1 1/2 cups water
1 tsp turmeric
1/2 tsp cayenne
1 tsp salt

Boil and simmer the above ingedients for 20-30 min. Stir occasionally. Add water to maintain a gravy consistency.

3 tbsp butter
1/2 large onion, thinly diced
2 cloves garlic
1 inch ginger
1 cinnamon stick
1/2 tbsp whole cumin seed
3 whole cloves
3 whole black peppers

Saute the above ingredients and add to the simmered lentils. Simmer together on low heat for an hour.

Chicken curry
3 large onions
1/2 bulb of garlic
3 inches ginger
2-3 skinny green chilies
4 tbsp olive oil

Process all of the above, then saute.

6 tbsp curry powder
6 tomatoes
2 cinnamon sticks
3 tsp kosher salt
~2kg (1 package from costco) skinless chicken thighs
1 lb of fresh spinach, coarsely chopped

Add curry powder. Then saute with the onion mixture until fragrant and the oil begins to pool on the surface.

Process tomatoes and add them as well as the cinnamon sticks and salt. Add chicken thighs and spinach. Cook ~1hr, covered, on low. Uncover for the last 20min to thicken the curry.

Vegetables Indian style
3 tbsp olive oil
1 tbsp cumin seed
3 garlic cloves, chopped
1 inch ginger
1 large onion
1 tomato
2 tsp turmeric
3 tsp cumin powder
4 tsp coriander (cilantro) powder)
1 tsp kosher salt
Green beans (3/4 of 2lb bag from costco), cut into three pieces (Any other vegetable can do)
3 potatoes, peeled and cut in 1in cubes

Heat oil and lightly brown cumin seeds. Add garlic and ginger and saute slightly longer.

Process onion, then tomato, coarsely. Add to sauteed mixure. Add spices and vegetables. Cook until slightly tender.

Raita (yogourt sauce to serve with curries)
1 container of plain or greek style yogourt
1 lime (or lemon)
1 tbsp kosher salt
2 cucumber, peeled, grated and drained of liquid
~2-4 tbsp fresh mint
2 tbsp cilantro

Mix together.

No comments:

Post a Comment