India

This was Erin’s favorite dish from Crab Key, a restaurant in Majorda, Goa. It’s rich and can be served over rice or eaten with Indian bread, such as Naan or Chapati.

MALAI KOFTA


Ingredients :
For the koftas

100 grams green peas
100 grams cauliflower, finely chopped
100 grams French beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled and mashed
1 tsp garam masala
1 tsp chilli powder
1 bread slice, soaked in water

2tbsp bread crumbs
1½ tsp lemon juice
salt to taste
oil for deep frying

For the paste (for the koftas) :
9 garlic cloves
25 mm (1″) piece ginger
7 green chillies

For gravy :
750 grams tomatoes
3 onions
2 small cinnamon

4 cloves

1 tbsp cornflour
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
4 tbsp butter
salt and pepper to taste

For the paste (for the gravy) :
15 garlic cloves
25 mm (1″) piece ginger
5 green chillies

For baking :
1 tbsp fresh cream
½ tbsp grated cheese

Method:

For the koftas :
Keep the peas to boil.
Steam the cauliflower, carrots and French beans in pressure cooker
without adding water.
Put the vegetables and peas into the potatoes and make a dough.
Put 1 tbsp of bread crumbs and the bread slice.
Put the paste, garam masala, chilli powder, lemon juice and salt and mold into kofta balls.
Roll the koftas into the remaining bread crumbs and deep fry in oil till it turns golden brown. Keep aside.

For the gravy :
Keep the tomatoes in hot water for 10 minutes. Take out and blend into a puree.
Use a little water to blend the onions in a liquidiser.
Heat the butter, put the onions and sauté for 5 minutes till it turns light brown.
Put the cloves, cinnamon and paste and sauté again for 2 minutes.
Put the tomato puree and cook for 2 minutes.
Put 1 teacup of water and boil for 3 to 4 minutes.
Pour the mixture into a blender, put the cornflour and sugar and blend.
Keep it to cook again and put the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

Keep the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
Sprinkle the grated cheese on top and keep it to bake or grill for 10 to 15 minutes in a hot oven at 200ºC (400ºF) til the cheese melts.

_____

DOSAS

This thin Indian bread is served with most curries and sauces.

Ingredients:

* 1 cup brown rice flour
* 1/2 cup whole wheat flour
* 1 1/2 cups water
* 1 red onion, finely chopped
* 1 clove garlic, minced
* 1/4 cup fresh cilantro, chopped
* 1/4 teaspoon white sugar
* 1/2 teaspoon ground turmeric
* 1 teaspoon ground cumin
* 2 teaspoons whole mustard seeds
* 1 teaspoon cumin seeds
* 1 teaspoon ground coriander
* 1 teaspoon ground ginger
* 1 pinch cayenne pepper
* 3 tablespoons rice vinegar
* 1 tablespoon vegetable oil

Directions:

1. Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
2. To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

_____

Chicken Tikki Masala

This chicken “wrap” is an excellent lunch dish in flat bread or Naan bread or can be a dinner when served over rice.

Ingredients:
2 tbsp coriander seeds
2 tbsp paprika

2 tbsp jeera
1 tsp mango powder
1 tsp chilli powder
juice of a lime
10 good thick yoghurt
salt to taste
2 lb chicken, diced
5 to 6 cloves garlic, chopped
1 large onion, finely chopped
chicken stock or water
oil

Method:
Grind the spices and mix with marinade ingredients.
Marinade chicken in the fridge for 24 hours.
Heat oil in a frying pan or wok until becomes very hot.
Stir fry chicken vigorously for about 5 minutes.
Take out chicken and keep warm.
Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin. (Coriander may ‘lift’ it a little.)
Simmer until chicken is cooked and Sauce is nice and thick.
Ready to serve over rice or in a piece of flat bread.

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