Posts tagged ‘Coriander’

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.

July 6, 2011

Coconut Shrimp Curry with Cumin Green Beans

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Coconut curries in my experience have been sweet, viscous, strangely oily sauces with little or no heat from spice, adorned with some sort of meat floating in it over rice. In other words not so appetizing. Not so any longer! This was clean, fresh, warm with just a hint of tropical and easy to make, around 20 minutes. This dish packed a lot of flavor while remaining quite light.

Step one:

1/2 cup white vinegar

1 teaspoon coriander seeds

1 teaspoon cumin seeds

2 dried red peppers (we used arbol)

Put the spices and the vinegar in a bowl together to soak while prepping the rest of the delightful dish.

1 large red onion (any onion will do) chopped and fried with 1 tablespoon vegetable oil until quite brown. To this add a whole garam masala mix which is always bay leaves, cinnamon, cloves and green cardamon seeds. We used 1 large bay leaf, 1 cinnamon stick, 5 cloves, and 3 cracked green cardamom pods.

Also needed:

1 lb shrimp, cleaned and deveined, we actually had to use frozen raw shrimp because the fresh didn’t look so hot, and it was fine

1/2 cup unsweetened shredded coconut

1/2 tablespoon fresh garlic (or paste)

1/2 tablespoon fresh ginger (or paste)

1 tomato, chopped (if not available use 1/3 cup yogurt)

3/4 cup chopped cilantro leaves

When the onions are done, remove the whole spices and put the onions into a food processor with the vinegar spice mix from above, 1/2 cup unsweetened coconut, garlic and ginger paste, three raw shrimp, and blend.

Add tomato to this not quite smooth paste and blend again, adding water if necessary until this consistency:

Take this paste and put it into a pan and cook it until almost dry.

Add 2 cups water and shrimp.

Bring to a boil, then cover and simmer for 5-7 minutes.

Add the final touch, 1 cup chopped cilantro leaves, stir in and serve immediately over rice.


Cumin Green Beans

1 lb green beans snapped in half

1 teaspoon asafoetida (a spice derived from a species of giant fennel, it has a really great and unique flavor)

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon salt

2 tablespoons vegetable oil

Heat oil in pan a roast the turmeric, cumin seeds and asafoetida until seeds begin to pop add green beans and salt and cover until cooked, stirring often. When beans are almost done, remove cover and cook off liquid.

June 21, 2011

Watery Dahl with Peas and Homemade Roti

Recently, Shiva was nice enough to invite me out to lunch and tea. While we were having tea he took a pan from the top of his stove and said; ” Try this!”  Into my mouth went a spiced pea dish that elevated the always good, but not necessarily anything to write home about, pea into a star. In all sincerity, this was by far the best pea dish I had ever had. After I concluded the cooking interrogation I went home and made this:

Peas, Watery Dahl and Roti

I might be a wee bit competitive. Let’s start with the Dahl, which takes the longest to make, about 15-20 minutes. For those of you concerned with protein, especially in vegan meal, here, it comes from the Dahl. There are several different kinds of Dahl, for watery Dahl, Shiva taught me to make it with Mung Bean Dahl, which in its package looks like this:

You cook Dahl very much like rice. Only in this case it is a 1:5 ratio. meaning 1 cup Dahl to 5 cups water. Once rinsed, put the Dahl and water in a pan and add 1 teaspoon turmeric and bring to a boil. Then reduce the heat to a simmer, cover and cook until done, 15-20 minutes. You want some water not to have absorbed for easy eating, and in fact Shiva told me that the water from this dish is often fed to sick people.

When the Dahl is done, turn off the heat and in a small saucepan heat 2 tablespoons neutral nut oil and roast 1/2 tablespoons cumin seeds and an additional 1 teaspoon turmeric. When the cumin seeds begin to pop, pour all of it into the Dahl, stir and salt to taste.

Now for the Roti’s. This is the flour that I used, and what you are looking for is a very finely ground wheat flour. This flour though a little gravelly has a texture not that far from a cornstarch.

The roti dough is literally just this flour with water. For 4 rotis I used:

1 and 1/2 cups flour and about 1/2-3/4 cup water.

You want the dough to be moist, but not too sticky because you are going to form balls and roll them out into thin pancakes that you then cook in a very hot dry pan for about 90 seconds on each side. Feel free to roll the balls in flour as necessary so they don’t stick to the rolling pin or rolling surface.

Because my fabulous photographer Kristin Booker from wasn’t around, I didn’t get pictures of me actually cooking them. But I did get this one!

Once the rotis are done, it’s pea time.

Spiced Peas with Onions

Serves 2

1/2 pound frozen peas

1/2 large yellow onion diced

1 handful cilantro, washed and roughly chopped

1 teaspoon turmeric

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon salt

2 tablespoons neutral nut oil

Heat the oil in a pan over a medium high heat until quite warm. Add the turmeric, cumin and coriander roasting them until fragrant but not burned. Add diced onion and cook the onion just until the oils start to release. Add peas and stir.

You want to cook them just until the peas are heated through, about 5 minutes, stirring occasionally so they don’t stick to the pan. When almost done add the cilantro, stir in and serve.

Voila, one vegan Indian meal in about 30 minutes.

November 19, 2010


NYC - LES - Essex Street Market

I am fully aware that I’m not going to hit it out of the park every single time I get in the kitchen. Ok, my ego says not really, but my reason tells me that for as much as I cook, and as many new things as I try this is going to happen. I have made things where I thought: “Don’t love it won’t make it again, but it’s ok.”

I’ve had the: “ This doesn’t work for my palate but I can see why someone else would love it.”

I’ve had the: “Why do I bother to try and bake?” a lot.

But I cannot remember the last time that I had to throw food away that I made. This week it happened not once but twice, and I’m getting a little nervous having this kind of disaster run so close to Thanksgiving. I’m nervous now to brine my turkey, worrying that I’m just going to create a salty mess, worrying that somehow the years of all of my skills have been erased from my memory.

Let’s start with the Aztec Chocolate Rice Pudding. I don’t know if I had a mini stroke when I was putting the cayenne into the chocolate rice pudding or if the cayenne fairy descended on my kitchen playing a mean practical joke but even though the rice pudding smelled delicious it was too spicy to eat and had to go in the trash. Bad fairy!  I made it again the next day without cayenne and used 1/2 Ronnybrook eggnog and ½ milk and the rice pudding was delicious. Next time I will choose either chocolate or eggnog, I think that I was just desperate to create something rich and wonderful and at least out of the initial nose hair singeing misadventure something delicious eventually emerged from cayenne fairies visit.

The second misadventure was far worse and much more heart breaking. A few months ago I was at the Essex Street Market and I saw at one of the butchers there an entire leg of goat. I stood there chewing my lip and resisting the urge to impulse purchase a leg of an animal that I had never eaten, never cooked, or even read a recipe for. I talked myself out of buying it right there and then by promising myself that once the proper amount of reading was done I would indulge and buy, cook and eat the goat. As a lover of venison, duck, elk, lamb, buffalo and nearly everything else in between, not to mention my love of goat cheese and goat yogurt it never crossed my mind that I wouldn’t like the taste of goat meat. Retrospectively, I should have gone to a restaurant and tried a goat dish before I embarked on this project, but self admittedly I can be unbelievably bull-headed stubborn.

Them Apples had a recipe for goat curry and not only was his picture beautiful, the recipe was accessible to me since I have been cooking a lot of curry recently. Reading the post and compiling the recipe from his narrative, other than the long marinating time and the long cooking time, the recipe was really quite simple. To begin my adventure I went off to my goat cheese vendor at the farmers market whom I noticed was also selling goat meat and I bought 2 pounds off of her. While the goat meat was thawing, I toasted the spices and ground them in my freshly cleaned grinder. I chopped up the onions, garlic, 3 large tomatoes that I had blanched to get the skins off, and the stems from a bunch of cilantro. I then minced my one scotch bonnet and added it to the whole shebang. The crisp clean cilantro smell wafted up from the bowl tinged with sharp twang of pepper and I thought; “This is going to be awesome!” Once the goat meat thawed I took 3-4 tablespoons of the spice mixture and coated the goat meat with it. I put the spiced goat meat and vegetables in a bag to marinate for 24 hours per instructions.

One day passes.

The next evening I open the bag and separate the meat from the marinade, heat safflower oil in a pan and brown the goat meat in batches. The smells coming up from the pan were delicious, what’s not to love about the smell of cooking meat? Once all the meat was browned I dumped the marinade into the pan and cooked it until the onions were soft. About 10 minutes. I deglazed the pan with a little water and poured all of that over the browned goat meat. I added one teaspoon salt and water just to cover the meat and put it into the oven at 120 C, which is 250 F for 3 hours. This is where things went badly. Three hours later the goat meat was fork shreddingly tender but the liquid in the casserole dish hasn’t cooked down at all. I decided to take the curry out of the oven and cook it down in a pan on the stovetop. This seemed to work. The liquid quickly cooked down and the color and smell seemed spot on. I poured a healthy serving over white rice, sprinkled the curry with micro cilantro and happily sat down to eat. I got about 4 bites in before I realized that this was one of the worst things that I had ever eaten and certainly the worst thing I had ever cooked. There was something both plastic and metallic tasting about the meat. The curry though smelling good had a heavy soap quality and was way to liquid. I tried to convince myself that this was something new, and I just wasn’t used to it, and I did finish a serving, but I couldn’t bear to eat it again. Even my boyfriend who has a ridiculous metabolism and will eat anything turned his nose up at the curry. I don’t know where it went wrong exactly, and I’ve been thinking about it for days. Maybe I didn’t put enough love into the dish, maybe I was getting a cold. Maybe the evil cayenne fairy has a sister who came into my kitchen and switched all my spices around.

I’d like to think that I’d try goat again, and I probably would if someone else cooked it. Or maybe I just have to admit to myself that I have finally found a food that I don’t like and would prefer never to have to eat again. For those readers who are goat lovers and know it, here is the recipe, as I understood it from Them Apples posting.

Goat Curry

2 lbs cubed goat meat

2 onions finely chopped

3 large tomatoes, skinned and chopped

1 bunch of cilantro, stems chopped and set aside

3 cloves of garlic minced

Leaves from a handful of thyme

1 scotch bonnet minced (be careful they are truly hot)

1 tablespoon of each: coriander seeds, black peppercorns, and fenugreek seeds

12 cardamom pods

1 cinnamon stick

1 tablespoon ground ginger

1 tablespoon ground turmeric

1 teaspoon salt

3-4 tablespoons safflower oil

Preheat oven to  250 F. Dry toast the coriander seeds, black peppercorns, fenugreek seeds, cardamom pods and cinnamon stick together. Once cooled, grind. Add to this mixture the ginger and the turmeric. Coat the goat meat with as much of the spice mixture as you need, I needed 4-5 tablespoons. Add to the spiced meat the onions, tomatoes, scotch bonnet, garlic and cilantro stems. Mix together well and marinate in the fridge for 24 hours.

Heat the oil in a pan. Scraping off as much as the marinade as possible brown the goat meat and put into a casserole dish. Add the marinade and cook it until the onions soften, about 10 minutes. Deglaze the pan with water and pour this over the browned meat. Add one teaspoon salt and add just enough water to cover the meat. Cook for 2-3 hours until the meat is tender. Sever over white rice and with chopped cilantro leaves.

Good luck!

September 17, 2010

This Weeks Recipes From Around The Web

Spider web

What I Found to Eat This Week. Yum.

I can’t say how glad I am that get to make some of the great recipes that are out there. First up; Eclectic Recipes Black Bean Mango Salad. This was a perfect end of the summer salad, the brightness of the lime juice and the sweetness of the ripe mango, and the clean cilantro flavor let me know that summer isn’t quite over yet and the heartiness of the quinoa with the black beans made me remember that fall with it’s wonderful warm flavors and dishes is on its way and that’s a season worth celebrating as well.

I also had the pleasure of making Ubiquitous Food Cravings Pad Thai. What I loved about this recipe was how clean and tasty the flavors were and yet how satisfying the dish was.

Rice Noodles Soaking

The carrots and the cucumbers kept the dish fresh and I added in scallions on my second batch for a little bite.

I also loved how easy this was to make. She used a store-bought pad thai sauce and I will make my own next time, but for a great, quick, healthy vegetarian meal I highly recommend this, I made it twice!

And because I believe in balance I also had the pleasure of making Scotch Eggs from Them Apples. I was so hungry by the time these got done cooking I forgot to take a picture, but not to worry, the one on Them Apples website is so fabulous you will instantly want to make them as well. Essentially a Scotch Egg is a hardboiled chicken egg that is wrapped in a layer of sage seasoned pork sausage (you can use lamb as well) then rolled in bread crumbs (I used panko) and fried, so that you get a nice crispy crust that gives away to a layer of juicy, savory, salty sausage and finally into the firm flesh of a perfectly boiled egg. The only trick when making this that the eggs need to pulled from the boiling water when they are still a little underdone so that they don’t over cook once they are wrapped in the sausage and then cooked. These are so good that I felt a little guilty, but not guilty enough to not have a second one!

August 1, 2010

Chicken Tikka Masala Over Brown Rice

I love bold fresh flavors, and I’m not going to lie, I like bold colors too. This often leads me to fondle bags of turmeric, or chili powders that I don’t really need in the spice shop, and my spice cabinet (fancy word for shelf) is organized by a brilliant system of color and most used rather than something practical like alphabetically.

I'm Organized, Really!

Indian food has a flavor, scent and taste that I have always admired and enjoyed but I have made very little of it. After getting inspired by watching both Anjum Anand and Bal Arneson I took myself down to the spice shop and invested in some basics, curry leaves, cardamom pods, a garam masala (which just means hot, spice blend, but not hot as in heat, rather hot meaning the spices are toasted before put into the blend) cumin seeds, coriander seeds, you get the picture, and  started experimenting. Some of my attempts haven’t been total successes but finally I made one that I loved and plan to make over and over with a variety of vegetables. This recipe is so quick easy and flavorful. The only slightly complicated part of this is making sure to marinate the chicken overnight. Other than that, the total cooking time was just around 30 minutes if not less.

Chicken Tikka Masala Over Brown Rice

Adapted from Jamie Oliver

Serves 4-6

The night before:

1 pound organic boneless skinless chicken thighs cut into inch wide strips

1 fresh anaheim chili or two red frescos

3 cloves of garlic

2 tablespoons fresh ginger

2 tablespoons grapeseed oil (or peanut, sunflower, anything really)

1 tablespoon paprika

1 tablespoons garam masala

1 tablespoon tomato purée (I used the juice from a can of tomatoes)

3 sprigs chopped cilantro including the stalks

Put the garlic, chili, ginger and oil in a food processor and blend well. Then add the paprika, garam masala, tomato purée and the 3 sprigs of cilantro and blend. Take your chicken and put it in a resealable bag, pour the marinade over the chicken coating each piece thoroughly and put in fridge to marinate overnight.

After the chicken has marinated:

2 tablespoons grapeseed oil

1 large red onion sliced

2 large bell peppers cleaned and sliced (any color you want, I used multi-colored ones from the farmer’s market)

1 tablespoon ground cinnamon

1 teaspoon ground coriander

2 tablespoons turmeric

1 tablespoon kosher salt (add more if you want more!)

1 28 oz can of organic plum tomatoes drained and broken up

1 cup goat yogurt (you can use regular cow yogurt)

1/3 cup Crème Fraiche

4 tablespoons fresh cilantro leaves roughly chopped

1 cup brown rice

Start the brown rice. After taking the chicken out of the fridge and cutting up your vegetables, heat the 2 tablespoons oil in a large pan over a medium heat. Add the onions, peppers, cinnamon, ground coriander and turmeric and cook gently for 5-7 minutes. You want the peppers and onions to soften but not lose their delightful crispy crunch. Add the drained and broken up tomatoes and the cup of goat yogurt, stir until thoroughly mixed and bring to a medium simmer. Add the chicken pieces, the marinade should be coating the chicken, if there is some left in the bottom of the bag add that too.

Simmering Away

Cook the chicken pieces in the sauce for 12-15 minutes, or until the pieces are cooked through. Turn off the heat and stir in the Crème Fraiche and fresh cilantro leaves. Serve over rice.

Cooks note: I used thighs as opposed to breast because I like both the flavor and the price of dark meat over breast meat, but you can absolutely use chicken breast instead. I recommend brown rice not only because it is better for you, but also I thought the nuttier flavor of it went really nicely with the sauce.

Nerd Note: Turmeric is actually part of the ginger family and  it is most often used for in the U.S. is providing color in prepared mustards. Who knew? Thank you Harold McGee!

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