Monday, June 9, 2008

Aloo Gobi


I have been wanting to make this dish ever since I saw
Bend It Like Beckham (especially after watching the director get her hands dirty in the kitchen).  Following our spice investment this weekend and a one-week old cauliflower (it was only 98 cents!) sitting in the fridge, we decided to give this dish a go.

It is simple and cooks quite quickly.  I think we put more vegetables (especially potatoes) than the recipe suggested, could have ramped up the spices a bit but it is delicious just the way it is.  I think it will even be better the next day, giving the potatoes a bit more time to soak up the flavours.



3 tablespoons oil
1/2 teaspoon black mustard seeds (we used brown mustard seeds)
1/2 onion, finely chopped
200 g (7 oz) potatoes, cut into cubes
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoon garam masala
4 ripe tomatoes, chopped
1 large cauliflower, cut into florets
2 cm (3/4 in) piece of ginger
1 teaspoon sugar

Heat the oil in  a deep, heavy-based frying pan over low heat.  Add the mustard seeds, cover the pan and wait for the seeds to pop.  Add the onion and potato and fry until lightly browned.

Add the turmeric, cumin, coriander and garam masala to the pan and fry for a couple of seconds.  Add the tomato and stir until the spices are well mixed.  Add the cauliflower florets and stir until well mixed.  Stir in the ginger, sugar and 125 mL (1/2 cup) water, increase the heat to medium and bring to a boil.  Reduce the heat, cover and simmer for 15 minutes, or until the vegetables are tender.  Season with salt to taste.

Uncover the pan and if the sauce is too runny, simmer for 1-2 minutes before serving.

Serves 4
From A Little Taste of India

Pan Bagnat

Who wants to cook in this weekend's heat and humidity???  We certainly did not.  So we had our favourite sandwiches for Sunday dinner -- Pan Bagnat.  It's like a salade nicoise sandwich.

The first time we made it, we made it from a recipe we found on Epicurious.  We have since adapted it to our taste and the ingredients we have on hand.  Artichoke hearts is one of our favourite additions.  This time, we have no artichoke hearts nor anchovies, but added the leftover asparagus.

Parippu


There is a first time for everything.  This weekend, we made Indian food from scratch, for the first time.  Not with sauce from a package or jar.  I am so proud.

This is also part of our effort to eat at least one vegetarian meal a week.  Not just a meal with no meat, like a green salad or steamed broccoli , but something that is tasty, nutritious and somewhat balanced.

I have had this little Indian cooking book for quite some time but I am daunted by the myriad of spices and ingredients unknown to me.  Someday, I say, someday I will try this.  That someday arrived this past weekend and we made a small investment in a great number of spices.  We even managed to find fresh curry leaves but not black mustard seeds.  We just substituted with brown mustard seeds.  The black ones are supposed to be a bit more pungent but the brown ones worked just as well.  We chose red lentils because it cooks quickly and there is no prerequisite soaking.  We ate it with basmati.


225 g (1 cup) masoor dal (red lentils)
1 onion, roughly chopped
1 ripe tomato, roughly chopped
50g (2 oz) creamed coconut, mixed with 250mL (1 cup) water, or 250mL coconut milk
2 green chillies, chopped
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 onion, very finely chopped
10 curry leaves

Put the lentils in a heavy-based saucepan with 500mL (2 cups) water.  Add the roughly chopped onion, tomato, creamed coconut or coconut milk, chillies, turmeric cumin and coriander, and bring to a boil.  Simmer and cook, stirring occasionally until the lentils are cooked to a soft mush (masoor dal does not hold its shape when it cooks), about 25 minutes.  If all the water has evaporated before the lentils are cooked, add an extra 125mL (1/2 cup) of boiling water.



For the final seasoning (tarka), heat the oil in a small saucepan over low heat.  Add the cumin seeds and mustard seeds, cover and allow the seeds to pop.  Add the finely chopped onion and curry leaves and fry over low heat until the onion is golden brown.  Pour the seasoned onions into the simmering lentils.  Season with salt, to taste, and cook for another 5 minutes.




Serves 4
From A Little Taste of India