May 2008—Luci & Stephanie

May 2008
Luci & Stephanie
Indian Cuisine

Appetizers
Sweet Mango Lassi
Spicy Onion Fritters (Onion bhajiyas)
Savory Cheese Cakes (Paneer ke tikkia)

Main Course
Chicken Tikka Masala
Lamb in Cashew Sauce
Fragrant Beef Curry
Chicken Curry with Cashews

Dessert
Grilled Coconut Pound-Cake Sundaes with Tropical Fruit


Sweet Mango Lassi
Introduction to Indian Cooking

3 cups yogurt
1 cup mango purée, fresh or canned Indian Alphonso mango purée*
1/2 cup sugar
1 tray ice cubes

Put all the ingredients in an electric blender or food processor and blend until the ice is crushed and the liquid is frothy. Serve immediately in tall glasses. (The drink will keep, covered, for up to 3 days in the refrigerator. Whip again before serving.) Makes 4 servings.

* I just pureed frozen mango chunks from Trader Joe’s


Spicy Onion Fritters
Indian-Food Lover’s Collection

Heaping 1 cup gram flour
1 tsp salt
Small pinch of baking soda
1/4 cup ground rice
1 tsp fennel seeds
1 tsp cumin seeds
2 green chilies, finely chopped (seeded if you like)
2 large onions, sliced into half-rings and separated
1 cup fresh cilantro, including tender stalks, finely chopped
Scant 1 cup water
Sunflower or olive oil, for deep frying
Tomato or mango chutney, for serving

Sift flour into large bowl and add the salt, baking soda, ground rice, and fennel and cumin seeds. Mix together thoroughly, then add the chilies, onions, and cilantro. Gradually pour in the water and mix until a thick batter is formed and all the other ingredients are thoroughly coated with it.

Heat enough oil for deep-frying in a wok, deep saucepan, or deep-fat fryer over medium heat to 340-350 degrees, or until a cube of bread browns in 30 seconds. If the oil is not hot enough, the bhajiyas will be soggy. Add as many small amounts (about 1/2 tablespoon) of the batter as will fit in a single layer, without overcrowding. Reduce the heat slightly and cook the bhajiyas for 8-10 minutes, until golden brown and crisp. Maintaining a steady temperature is important to ensure that the centers of the fritters are cooked, while the outsides turn brown. Remove and drain on paper towels. Keep hot in a low oven while you cook the remaining batter. Serve hot with chutney.


Savory Cheese Cakes
Indian-Food Lover’s Collection

2 large slices day old white bread, crusts removed
8 oz paneer, provolone, or firm tofu, grated
1-2 red potatoes cooked and crushed (skins removed)
3 shallots, finely chopped
1 tsp fennel seeds
1/2 tsp cumin seeds
1 Tbsp chopped fresh mint leaves
2 Tbsp chopped fresh cilantro leaves
1 tsp ginger puree
1/4 cup slivered almonds, lightly crushed (optional)
1 green chili, chopped (seeded if you like)
1/2 tsp garam masala
1/2 tsp chili powder (optional)
1/2 tsp salt, or to taste
1 Tbsp lemon juice
1 large egg, beaten
Sunflower or vegetable oil, for pan-frying

Soak the bread slices in a bowl of water for 1 to 2 minutes, then squeeze out all the water and crumble the slices between your palms. Put the bread in a large bowl and add all the other ingredients, except the oil. Mix well to form a binding consistency.

Divide the mixture in half and shape each half into 4 equal-size, flat cakes1/4-inch thick.

Pour oil into a skillet to a depth of 1 inch and heat over medium heat. Add the cakes and cook for 5 minutes on each side, or until well browned. Drain on paper towels and serve hot.


Chicken Curry with Cashews
Gourmet Jan 2005

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 Tbsp finely chopped peeled fresh ginger
3 Tbsp curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne
1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 lb)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks’ note, below.) Makes 4 to 6 servings.

Just before serving:

Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks’ note:

Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.


Lamb in Fig and Cashew Sauce
Recipe from Clay Oven

2 Tbsp olive oil
2 tsp cumin seeds
6-7 whole cloves
2-3 bay leaves
2 white onions, diced
1-inch piece ginger, grated
4-5 cloves garlic
Chili powder to taste
1/2 cup raw cashews
1/2 cup blanched almonds (no skins)
2 lbs lamb cut in 1-inch cubes
Salt to taste
1 cup half and half
6-8 fresh figs quartered

Heat oil in heavy-bottomed sauté pan. Add cumin seeds, cloves and bay leaves. Cook until they crackle and begin to change color. Add ginger and garlic and cook for 1 minute. Add onion and cook until translucent. Add chili powder and cook for 1 minute. Add 1 cup water and bring to a boil. Add the cashews and almonds and cook until nuts soften (adding more water if necessary). Process the sauce in batches and return to pan. Add cubed lamb and cook covered until lamb is cooked through (20-30 minutes). You will need to stir the sauce periodically. Mix in the half and half and salt. Remove the meat and add the figs. Let simmer until figs soften and return the meat to the pan.


Chicken Tikka Masala
Recipezaar

Marinade

1 cup plain yogurt
2 Tbsp lemon juice
2 tsp ground cumin
2 tsp ground red pepper
2 tsp ground black pepper
1 tsp cinnamon
1 tsp salt
1 piece gingerroot, minced (1/2-inch long)
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes

Sauce

1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeno chili, minced
2 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp garam masala*
1/2 tsp salt
1 8 oz can tomato sauce
1 cup whipping cream**
1/4 cup chopped fresh cilantro

1. For marinade, combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or food-safe plastic bag; stir in chicken, marinate in refrigerator 1 hour.
2. Meanwhile, soak six 6-inch bamboo skewers in water to cover 30 minutes and set aside.
3. For sauce, melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.
4. Stir in coriander, cumin, paprika, garam masala and salt.
5. Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
6. Meanwhile, heat grill to medium-high (or heat broiler).
7. Remove chicken from refrigerator and thread chicken onto skewers; discard marinade.
8. Grill or broil chicken, turning occasionally, until cooked through, about 8 minutes.
9. Remove chicken from skewers; add to sauce; Simmer 5 minutes; sprinkle with chopped cilantro.
10. Serve with basmati rice, naan or pita bread.

*garam masala is sold in Indian markets and some specialty stores.
** I've made this with fat-free cream and it was still wonderful.
Serves 4


Fragrant Beef Curry with Rice
Bon Appetit Nov 2000

2 lbs well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 Tbsp vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 tsp dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 Tbsp Major Grey chutney
3 Tbsp fresh lemon juice
2 Tbsp minced peeled fresh ginger
1 1/2 Tbsp curry powder
1/2 tsp salt
Hot cooked rice

Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.

Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.

Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.


Grilled Coconut Pound-Cake Sundaes with Tropical Fruit
Gourmet June 2005

Be sure to clean the grill rack thoroughly with a metal brush to remove any bits of grilled food that might impart an off flavor to the cake. Reheat the cake on a baking sheet in a 350°F oven before serving. Makes 8 servings.

1/2 cup packed light brown sugar
1/4 cup fresh lemon juice
1/4 cup water
4 (1/8-inch-thick) slices fresh ginger, smashed
1/2 pineapple, trimmed, peeled, and halved lengthwise
8 (1/2-inch-thick) slices coconut pound cake
2 pt premium ice cream (vanilla, banana, or mango)
2 mangoes, peeled, pitted, and cut lengthwise into 1/4-inch pieces

Bring brown sugar, lemon juice, water, and ginger to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl and cool to room temperature, about 15 minutes.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). While grill heats, cut core from pineapple and discard. Cut each piece of pineapple lengthwise into 8 wedges, then halve each wedge diagonally (use caution; peeled pineapple is slippery). Grill pound cake, covered only if using a gas grill, on lightly oiled grill rack, turning over once with a metal spatula, until grill marks appear, about 1 1/2 minutes total.

Divide coconut pound cake among 8 shallow bowls, then top each slice with a generous scoop of ice cream and some pineapple and mango. Drizzle each serving with 1 1/2 tablespoons lemon ginger syrup.

Cooks' notes:
• Syrup can be made 3 days ahead and chilled, covered.
• Fruit can be cut 4 hours ahead and chilled, wrapped in plastic wrap.
• If you aren't able to grill outdoors, cake can be toasted in a toaster or cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat.


Coconut Pound Cake
Gourmet June 2005

2 cups all-purpose flour plus additional for dusting
1 tsp baking powder
1/2 tsp salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract
1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled

Put oven rack in middle position and preheat oven to 325°F. Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.

Whisk together flour (2 cups), baking powder, and salt in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.

Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely. Makes 1 loaf.

Cooks’ note:

Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.