Archive for ‘Indian Cuisine’

August 19, 2011

Fenugreek Parathas Stuffed with Cauliflower and Radishes

Continuing the paratha fun, which being able to make is a great recipe to have in ones arsenal for entertaining because everybody loves them and it isn’t difficult to make large, varied batches and they freeze well. I mean who doesn’t love delicious leftovers? This dough is just a regular paratha dough with a tablespoon of fenugreek leaves added.

Paratha Dough With Fenugreek Leaves

2 1/2 cups chapati atta

1 tablespoon fenugreek leaves

1 tablespoon oil

4 ounces of water

Put the flour into a bowl and add the oil mixing through thoroughly. Then add the fenugreek leaves. Add the water slowly, while you are kneading the dough until you achieve a dough that is elastic but not too sticky.

Then wrap in saran wrap and let sit for at least 15 minutes. In the meantime chop 1/2 head of cauliflower into small pieces and put into a food processor and grind until very fine.

Cauliflower Filling

1/2 cauliflower ground

1 tablespoon oil

1/2 teaspoon cumin seeds

1 pinch asafoetida

1/4 cup red onion, minced

1/4 green chili minced

1 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon red chili powder

1 handful cilantro

Heat the oil in a pan and add the cumin seeds and asafoetida, cook until the seeds pop and add the red onion, stir then add the cauliflower and the rest of the spices. Cook for about 3 minutes. Turn off the heat and stir through the cilantro leaves.

Put in bowl and set aside until ready to stuff.

Radish Filling

3 large red radishes, you can use any kind of radish you have around, minced or ground in a processor

1/2 green chili, minced

1/4 cup red onion, minced

1/2 tablespoon garam masala

1 pinch turmeric

1 pinch red chili powder

1 tablespoons fresh chopped cilantro.

No oil goes into the pan when you cook this because you want to cook the moisture out of the radish so this filling takes just a touch longer.

Put everything in a pan except for the cilantro.

Cook over a medium heat until the radish is a red brown in color and the moisture has been cooked away.

Then stir the cilantro through. Now, you are ready to stuff.

Take the dough and unwrap it. Roll it with your hands into a tube  and roll it in chapati flour. Then break off large meatball sized pieces and roll into balls.

Using your fingers create a disk from the ball, like a small pizza. Fill the dough with 2 tablespoons of either the cauliflower or the radish filling, press the seam together, dust each side with chapati flour and press down with your hands to get a flat thin disk.

Then roll to the thickness of a pita.

Don’t worry if some of the filling comes out.  Here you have two cooking options, you can put oil in a pan and fry these, or you can dry roast them in one pan, browning on each side, about 2-3 minutes per side, and then brush them with oil and quickly fry them in a second pan. This is what we did.

For the egg stuffed paratha go here for the recipe.

August 18, 2011

Spinach Parathas Stuffed with Egg and Cheese

“1 tomato, 2 tomatoes, who cares.” -Shiva Chaudhuri

As Shiva tells it;  while he was in college after a long night of drinking where were very few options for food procurement available. Like three. And they were all on the other side of Delhi. But as many of us know, there is nothing more determined and singularly focused than a drunk college student. Thus, the adventure of traveling across town with no transportation merely heightened the experience and well as the anticipation.  Once he and his gaggle managed to get themselves to the shop, the line for this quintessential, college, soak-up-the-booze food was massive but the paratha oh so satisfying and worth the wait. Shiva was over the moon to recreate this late night treat.

The only difference between this dough and other spinach paratha dough is how to roll it. This dough need to be rolled into a cone to hold the egg in place during cooking.

Start out by rolling it round. Then brush one half of the circle with oil and fold over into a semi-circle. Then brush one half of the semi-circle with oil and fold over into a quarter. Take that shape and roll out to the same thickness as a regular roti, the shape should be like the one above.

Egg Filling

Enough for 3

2 eggs beaten

1/2 tomato chopped fine

1/2 teaspoon salt

1/4 cup chopped cilantro

1/4 cup grated cheese (anything that melts we used swiss)

Mix all of the above ingredient together.

Heat a non-stick pan with 1 tablespoon oil and place the triangle-shaped dough in it. Brown on both sides 2 minutes per side and when the top layer puffs up.

Hold it open with a knife or chopstick and fill with 1/3 of the egg mixture. Allow to cook 1-2 minutes more per side.

When Shiva bit into these he said, “There it is.” Which I’m placing in the compliment category.

August 16, 2011

Spinach Parathas Stuffed With Potatoes

“Mop my brow minion”-Shiva Chaudhuri

Hardest things about learning Indian cuisine? Adjusting to a whole new set of spices, and getting the breads whether they be rotis, parathas or naan to come out consistently. My rotis are now consistently puffing, and flavorful and my naan, well, it’s following close behind.  Of all the food that Shiva has taught me to make, some that he hasn’t made in years, we only had one disaster and that was our first attempt at potato stuffed parathas that we over-spiced to the point of being totally inedible. Though I am no spice champion, others around me like their food much hotter than I can handle (my friend Ray, requested that I make him pickles with habaneros, I put 5 per quart jar and he insists that they are delicious) I am no wilting flower, so when I say they were too hot to eat, they were nuclear.

Given that my rotis are showoffable and my spice foundation solid, we tried again and this time we got it right.

Spinach Paratha Dough

1 1/2 cups chopped spinach

1 teaspoon carom seeds

2 cups chapati atta

We started by making the spinach paratha dough by grinding the spinach in a food processor until it became pastelike.

Put the spinach in a bowl and mix in the carom seeds.

Add the chapati flour and knead until smooth. You might need to add 2-4 tablespoons of water depending on your spinach.

Wrap in saran wrap and let sit for at least 15 minutes. In the mean time make the potato filling.

Potato Filling for Parathas

2 potatoes boiled, skins removed and mashed

1/2 cup chopped cilantro

1 TBSP salt

2 tablespoons chunky chat masala

1 tablespoon mango powder

1 teaspoon turmeric

1/4 teaspoon red chili powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 small green chili chopped

Once the potatoes are mashed add the spices and mix well. Add in chopped cilantro and mix again.

When the dough is ready, break into large meatball sized balls and roll. Then flatten with your fingers into disks. Fill each dish with 2 tablespoons of the dough sealing the filling in and press down until disks again. Pat each disk in chapati atta flour, and get ready to roll.

Roll them until about as thick as a pita, don’t worry if some of the filling leaks out. At this point you have two cooking options. You can fry these in a couple of tablespoons of oil, or you can dry roast them in one pan, then move them to a second pan where you brush them with oil, which is what we did. Once they are browned on each side they are done, about 2-3 minutes per side.

August 10, 2011

Baigan Bharta: A Warm Eggplant Surprise

I, like many people, have a slightly standoffish relationship with the eggplant. They are as beautiful in color as their French name, aubergine, implies and they are sensual in shape as well as potentially a satisfying dinner companion, but, like so many other things in this life, they are often soggy, limp, bitter, let downs. And yet, though I know the eggplants failings I cannot but help being seduced by its many wiles.

This dish is reminiscent in both texture and flavor of a warm, quite spicy, chunky baba ganoush. That sentence maybe cringe inducing for some, but what I have always liked about baba ganoush is the clean fresh taste that the eggplant brings especially when brightened by lemon and heightened by olive oil. Given that eggplants are beginning to appear in so many varied purple mounds in the farmers market, this recipe has given me a reason to grab those lovely purple gourds and take them home.

Baigan Bharta

1 eggplant whole

1 red onion, chopped finely

2 green chilies, minced (3 if you want it super hot)

2 tablespoons fresh minced ginger (or paste)

1 large tomato, chopped

1/2 tablespoon asafoetida

1/2 tablespoon cumin seeds

1 teaspoon coriander

1/2 tablespoon turmeric

 1 teaspoon salt (more to taste)

Cilantro, one handful chopped with stems to stir in at end.

Rub the aubergine down with oil so that it is evenly and lightly coated. Roast under broiler for 7-10 minutes, depending somewhat on the size of the gourd. You could also do this on the grill.

While the eggplant is cooking, chop the onions, chilies and tomatoes. Add 1 tablespoon of oil to a pan and once the oil is hot, add the asafoetida and cumin seeds, roasting the seeds until they pop. Add the onion and cook until sweating, but not brown about 3 minutes and add the chilies and chopped tomato.

Add the turmeric and coriander and stir. When the eggplant has cooled, peel off the skin.

Then chop the eggplant finely, this should be very, very easy, but you want to leave some texture.

Add this to the onions, tomatoes and spices.

Add salt, cover and simmer for 10-15 minutes. When done, stir through the cilantro.

We served this with rotis and mutter paneer.

August 9, 2011

A Classic: Mutter Paneer

Now that I have graduated from beginning Indian Cuisine student to intermediate student, Shiva is beginning to have me make some classic dishes that are seen in Indian restaurants everywhere. Mutter Paneer is either a side or a main.This dish had a really interesting savory flavor with a slightly sweet undertone which made me keep wanting to eat it. The dish comes out sweeter if you grind the whole masala into the paste to cook the paneer in, if you don’t want it sweet then pull the whole garam masala out before you grind the paste.

If you are making your own paneer, you are going to want to press it so that you can easily cut the cheese into cubes.

Mutter Paneer

1 lb pressed paneer, cut into 1 inch cubes

1 medium red onion, sliced

1/2 cup crushed almonds

2 tomatoes, pureed

1 TBSP minced garlic (or paste)

1 TBSP minced ginger (or paste)

Whole garam masala (5 cloves, 3 cardamom pods cracked, 2 bay leaves, one stick cinnamon broken into pieces)

1-1 1/2 cups peas

1 teaspoon turmeric

1/2 teaspoon red chili powder

1 teaspoon ground garam masala

1/2 tablespoon coriander

1 tablespoon cumin

1/2 tablespoon salt

One hand full of chopped cilantro to stir through at the end

Heat 1 tablespoon of vegetable oil in a pan and fry the onions with the whole garam masala until just starting to brown, but not cooked all the way down, about 3-4 minutes.

Add the crushed almonds and 1 tablespoon of both ginger and garlic. Remove the whole garam masala (or don’t, your call) and put into a food processor. Don’t clean the pan that you fried the onions in, we are going to add the cheese to it, picking up all that flavor that was left behind.

Add 2-4 tablespoons water until you get a paste much like the coconut curry paste.

Set aside and purée two tomatoes in the food processor. Add 1 tablespoon oil into the onion pan, heat and add the cubes paneer browning evenly on all sides.

Once the paneer is browned, add the onion paste in and stir through. Then add in the pureed tomatoes.

Now add the turmeric, chili, ground garam masala, coriander and cumin, stir,. Add peas, salt and 1 cup water, you might need 1 1/2 cups but you want it to look like this:

Cover and simmer until most of the liquid has evaporated, but not all about 10-15 minutes. Stir through handful of cilantro and that’s it! How easy, delicious and better than you will get in most restaurants.

We ate it with rotis and Baigan Bharta, that recipe tomorrow.

August 2, 2011

Manchurian Green Beans

Despite the name, Shiva insists that this spicy, savory green bean dish is uniquely Indian and certainly Asia and India share several culinary roots. Regardless of who invented it, this dish was a delightful surprise.

I worried that the beans were going to be oily, overcooked and drowned in sauce. Not so my friends, not so.  And even though everything on the plate was delicious, it was the beans that I wanted to eat the entire pot of. However, there were guests and I would have had to fight Shiva for the beans, which frankly seemed rude. He is, after all, not only teaching me Indian cuisine, but hosting these affairs, so I just had a normal portion. Twice.

Manchurian Beans

1/2 red onion, diced

2 pounds green beans

2 green chilies, minced (we used small Thai chilies)

1/2 cup chopped cilantro


2 tablespoons soy sauce

1 tablespoon garlic chili sauce (to taste)

1 1/2 teaspoons garlic paste

1 tablespoon ginger paste

1 teaspoon sriracha

1 1/2 tablespoons evaporated cane sugar

1-1/2 cup water

Sauce Thickener

2 tablespoons all-purpose flour

2 tablespoons water

Combine all the sauce ingredients, soy, ginger, garlic, sugar, chili-garlic paste, and sriracha into a bowl mix until the sugar has dissolved. Then pour into a small saucepan and bring to a boil. Allow sauce to simmer for 3-5 minutes until it begins to thicken slightly. Add water and bring back to a boil and simmer for another 3-5 minutes.

In the mean time, heat 2 tablespoons vegetable oil in a pan and add the red onion and the chilies. Fry the onions until soft but not brown.

In a separate pan, sauté green beans in 1 tablespoon oil until done, but still crisp. About 5 minutes. Add the onions and chilies and stir. Add Manchurian grave/sauce and the flour/ water mixture and stir until the sauce thickens. As soon as that happens, about 1 minute, pull from heat, stir in cilantro and serve.

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