Tag: turmeric

Roasted Eggplant with Peas

1 medium sized eggplant

Place the eggplant on to a grill or under a broiler. Char the skin from all sides, making sure the eggplant is nice is tender once done- about 10 to 15 minutes. Keep aside and let cool, take skin off and mash with a fork.

2 tablespoons extra light olive oil
2 tablespoons stems of fresh dill
2 tablespoons stems of fresh cilantro
1 medium onion, chopped
3 garlic cloves, chopped
2 teaspoons coriander powder
1 teaspoon turmeric
2 teaspoons salt
½ teaspoon cayenne pepper
1 cup tomato sauce
1 cup peas
½ cup fresh cilantro, chopped
¼ cup fresh dill, chopped

Heat a heavy saucepan with the oil. Add the dill, cilantro, onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the coriander powder, turmeric, salt and cayenne pepper. Saute for another 2 to 3 minutes. Add the tomato sauce and sauté for an addition 3 to 4 minutes. Add the eggplant and cook on medium heat, stirring constantly for about 10 minutes. Add the peas, cilantro and dill. Mix well and let cook for 5 to 6 minutes or till the peas are heated through. Check for seasonings and serve warm.

Shrimp and Mushroom Laksa

Popular in Singapore and Malaysia, this noodle dish is a labor of love. I have tried to make a bit easier but it is still a bit time consuming and requires quite a few ingredients- but it is so worth it. I would recommend this for a Sunday dinner!

1 pound medium shrimp, cleaned, deveined and shelled, shells reserved
1 medium yellow onion, cut in half
2 carrots, sliced in one inch pieces
Salt

In a large saucepan, add the reserved shells, onion, carrots and 8 cups water. Bring to a boil and simmer till reduced to about 5 cups, about 45 minutes. Strain and keep aside.

Marinate the shrimp in 1 to 2 teaspoons salt and keep aside.

Paste

2 large shallots, cut in quarters
3 green onions, trimmed and chopped
2 inch fresh ginger, peeled and chopped
¼ cup slivered almonds
2 teaspoons ground coriander
½ teaspoon turmeric
2 tablespoons fish sauce
2 tablespoons peanut oil
2 large lemongrass stalks-bottom 7 inches only, outer layer removed, stalk cut into 1 inch length

Transfer all the ingredients to a food processor and puree until smooth. Keep aside.

2 tablespoons peanut oil
1 10 ounces Cremini mushrooms, sliced
One 14 ½ ounce can unsweetened coconut milk
1 to 2 tablespoon honey
2 tablespoons fish sauce
1 pound Thai flat rice noodles, cooked according to package instructions
Juice of a lime
2 tablespoons soy sauce
1 bunch Asian greens (I used yu choy, a leafy green), bok choy or spinach, about 4 cups

Heat a large saucepan with the peanut oil and add the puree and sauté on medium heat for 9 to 10 minutes, till the mixture is dark brown. Add the mushrooms and sauté another 2 to 3 minutes. Add the coconut milk and bring to a boil. Add the 5 cups of broth and bring to a boil. Add the honey, fish sauce, lime juice and soy sauce. Check for seasonings as the broth is simmering and add more soy, lime juice or honey as needed. Add the shrimp and cook for 3 to 4 minutes or till the shrimp are cooked but not over done.

Divide the noodles and greens in 4 to 6 bowls and top with the shrimp and hot broth. Serve immediately.

Mattar Paneer (Peas with Paneer) in Cilantro Sauce

A classic made a little different… I love, love cilantro- so I used it as a base for this dish… so, so good!!

1 cup fresh cilantro
2 teaspoons cumin seeds
3 garlic cloves, skin off
6 to 7 scallions, ends cut off and halved
½ cup full fat yogurt
½ cup water
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon ground coriander
2 tablespoons extra light olive oil
12 ounces paneer, cut into 1 inch squares and soaked in warm water (for an hour)
1½ cups frozen peas
½ cup fresh cilantro, chopped

Transfer the cilantro, cumin, garlic, scallions, yogurt, water, salt, turmeric, cayenne pepper and ground coriander to a blender. Blend till a smooth sauce is formed. Keep aside.

Heat a heavy saucepan with the olive oil. Add the cilantro sauce and sauté on medium heat, stirring every couple of minutes, for about 20 minutes. Drain the paneer and add to the sauce. Mix well and bring to a boil, and simmer for 5 to 6 minutes. Add the frozen peas, bring to a boil and simmer for another 5 minutes. Check for seasonings and garnish with cilantro.

Chicken Curry with a South Indian Twist

I concocted this dish for a dinner party we had. I wanted to make a traditional chicken curry but with a twist… a South Indian twist.. which meant I used curry leaves and mustard seeds… it was delicious…

1 pound chicken thighs, skinless and cut into 2 inch pieces
¼ cup Greek yogurt
3 garlic cloves
2 inch ginger piece, chopped
½ cup cilantro, chopped
1 teaspoon salt

Process the garlic, ginger and cilantro. Add to a small bow with the yogurt and salt. Mix well and add to a large zip lock bag with the chicken. Marinate over night or at least 2 to 3 hours.

1 14 ounces can diced fire roasted tomatoes with chilies
1 medium onion, chopped
2 cardamom pods
2 cloves
1 cup chicken broth

Transfer all the ingredients to a saucepan. Bring to a boil and simmer covered for 30 minutes. Take off the heat and transfer to a blender and blend till smooth. Keep aside.

3 tablespoons extra light olive oil
8 to 10 curry leaves, chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper
Salt

Heat the olive oil in a medium saucepan. Add the curry leaves, mustard seeds and cumin seeds. Saute for a minute and add the chicken with the marinade. Saute for 3 to 4 minutes on high heat. Add the blended tomato mixture. Bring to a boil and simmer covered for 30 minutes. Take the lid off and simmer for another 10 to 15 minutes. Check for seasonings.

Rajma with Cilantro and Dill (Red Kidney Beans Stew)

2 cups dry red kidney beans
6 cups water
1 medium onion, chopped
3 garlic cloves, chopped
3 inches ginger, chopped
1 14.5 oz can chopped tomatoes
2 teaspoons salt
1 teaspoon turmeric
2 teaspoons cumin seeds
2 teaspoons coriander powder
½ teaspoon cayenne pepper
2 tablespoons butter or ghee
½ cup fresh dill, chopped
1 cup fresh cilantro, divided in 2 bunches and chopped
2 teaspoons garam masala

For this recipe you either need a pressure cooker or a slow cooker.

In a pressure cooker add the kidney beans, water, onion, garlic, ginger, tomatoes, salt, turmeric, cumin seeds, coriander powder, cayenne pepper, butter, dill and ½ cup cilantro. Place the lid on top and cook on high heat till the pressure cooker gives out steam. Lower the heat and cook for 2-3 hours. Turn the heat off and open the lid. Evaporate the water till the dish reaches a thick soup consistency while smashing some of the beans with the back of a ladle. Add the remaining cilantro and garam masala. Check for seasonings and serve with rice.

Ground Meat with Cauliflower (Keema Gobi)

I make this dish all the time. I do like to change it up a bit- just to make it more interesting. For this one I first combined green onions, garlic and cilantro and used them as the base. I then used cardamom, cloves and cumin to flavor the dish- the result- absolutely delicious!!

4 green onions, chopped rough
4 garlic cloves, smashed
½ cup cilantro, chopped

Process the aromatics in a food processor until they are chopped fine. Keep aside.

3 tablespoons extra light olive oil
1 teaspoon cumin seeds
2 cardamom pods, smashed
3 cloves, smashed
½ pound ground pork
1 tablespoon tomato paste
3 cups or a medium sized cauliflower, florets taken apart
1-2 teaspoons salt
2 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper
½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin seeds, cardamom pods and cloves and cook for 30 seconds over medium heat. Add the pork and increase the heat to high. Break the meat with the back of a wooden spoon while browning it, for about 3 to 4 minutes. Add the tomato paste and cook for 30 seconds. Add the cauliflower, salt, ground coriander, turmeric and cayenne pepper. Mix well and cover with lid and lower heat to medium low. Cook for 15 to 20 minutes and take lid off. Break the florets into smaller pieces with the back of a wooden spoon and cook on medium high heat for another 5 to 10 minutes, stirring constantly. Check for seasonings and garnish with cilantro.

Rice Noodles with Shrimp Curry and Chinese Broccoli

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
8 allspice berries

Toast the spices in a dry cast iron pan on medium heat until fragrant and grind in a spice mill. Keep aside.

1 pound rice noodles, cooked according to package directions. Drizzle a bit of oil, mix well and keep aside.
2 tablespoons coconut oil
1 large yellow onion, sliced
2 tablespoons lemongrass, chopped finely
3 garlic cloves, grated
1 inch fresh ginger, grated
1 teaspoon turmeric
½ teaspoon cayenne pepper
Juice and zest of one large lime
Salt
2 teaspoons fish sauce
1 14 ounces can of coconut milk
1 pound medium shrimp, peeled and deveined
1 bunch Chinese broccoli, chopped
3 green onion, chopped
¼ cup fresh mint, chopped
1/3 cup fresh cilantro, chopped
¼ cup fresh basil, chopped

Heat a wok like pan with the coconut oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the lemongrass, garlic and ginger and cook for another 4 minutes. Add the spice mix, turmeric, cayenne pepper, juice and zest of lime, salt, fish sauce and coconut milk. Bring to a boil and simmer for 3 to 4 minutes. Add the Chinese broccoli and shrimp and cook for 3 to 4 minutes. Check for seasonings and add the green onion, mint, cilantro and basil.

Dip the noodles briefly in hot water, drain and add some to each serving bowl. Top with the shrimp curry and serve warm.

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