Sorry for the long lapse in posting. It was a crazy busy week! But I'm back. And now we're off to India. Over the next week we will delve into different parts of Indian geography and culture.
This week I made delicious Indian food! I'm no stranger to cooking Indian food-it's usually a weekly occurrence at my house. My mother-in-law is from Nellore, a city in the South Indian state of Andhra Pradesh. I was told, when I got married, I'd have to learn how to make at least a few dishes :) Fortunately for me it's my favorite type of food!
My mother-in-law is from a Brahman family: they are strictly vegetarian. Most of the Indian food I cook is vegetarian (my husband eats meat so we sometimes make chicken curry or chicken vindaloo).
On to the recipes!
Indian cuisine varies greatly depending on state, region, religion, and caste. Telegu cuisine is incredibly spicy (supposedly the spiciest of all Indian foods- I know from experience :) ) Andhra cuisine is mostly vegetarian, though there are those who eat meat as well as seafood because of it's close proximity to the Bay of Bengal. Cuisine is heavily spiced and utilizes dal (lentils), tomatoes, and tamarind flavors.
Vegetable Korma
Ingredients:
1 small yellow onion, diced Coconut oil (or veg oil)
4 cooking potatoes, cubed 1 tablespoon minced fresh ginger
1 bag of frozen carrots and peas salt (to taste-you'll need a lot!)
1/2 bag of frozen cauliflower 4 cloves of garlic, minced
1 fresh jalapeno pepper, seeded and sliced 2 teaspoons black mustard seeds
1 tablespoon minced ginger 2 teaspoons cumin seeds
1 teaspoon turmeric 1 tablespoon garam masala (more or less to taste)
1 14 oz. can of whole tomatoes 1 tablespoon salt (more or less to taste)
1 cup heavy cream
Prep work:
Dice onion
Cube potato (bite size piece)
Create ginger garlic paste-put garlic gloves and minced ginger and a little bit of water in a blender or food processor-blend until paste like)
Blend whole tomatoes in blender or food processor (keep tomato liquid)
1 tablespoon minced ginger 2 teaspoons cumin seeds
1 teaspoon turmeric 1 tablespoon garam masala (more or less to taste)
1 14 oz. can of whole tomatoes 1 tablespoon salt (more or less to taste)
1 cup heavy cream
Prep work:
Dice onion
Cube potato (bite size piece)
Create ginger garlic paste-put garlic gloves and minced ginger and a little bit of water in a blender or food processor-blend until paste like)
Blend whole tomatoes in blender or food processor (keep tomato liquid)
1. In a thick bottom pot, heat a tablespoon of olive oil or coconut oil. Add the cumin and mustard seeds to the oil (on medium-low heat), moving constantly to not burn. When the mustard seeds begin to pop, add the onions. After about 3 minutes add the ginger garlic paste, the excess water will cook off. Mix the ginger garlic paste and onions well.
2. When the onions are translucent, add the cubed potatoes. Add turmeric, mix turmeric, potatoes, and onions well. Add about a cup of water (this well help the potatoes soften).Let cook for about 10 minutes.
3. When the potatoes are soft, add the tomato puree. Add the garam masala and salt (more or less depending on taste- I typically add extra cardamom, cumin, and coriander b/c my husband does not like heavy clove flavor). Stir well. Let simmer for a few minutes.
4. Add frozen vegetables. Cover and let simmer for 10 minutes.
5. Slowly add the heavy cream (more or less depending on how tomato-ey you like the korma), be sure to stir constantly so that it does not curdle. Taste for spice. If needed, add more salt and garam masala.
6. Serve with jasmine rice or chapati . Garnish with coriander leaves (cilantro).
Often people use cashew paste rather than heavy cream. I am allergic to nuts so I am not able to do this. Also, I tend to cook this food without a recipe, so I do a lot of "to taste". Experiment! Have fun! As my Amma says "Indian food is supposed to easy, healthy, and economical." Use what you have and be flexible. :)
2. When the onions are translucent, add the cubed potatoes. Add turmeric, mix turmeric, potatoes, and onions well. Add about a cup of water (this well help the potatoes soften).Let cook for about 10 minutes.
3. When the potatoes are soft, add the tomato puree. Add the garam masala and salt (more or less depending on taste- I typically add extra cardamom, cumin, and coriander b/c my husband does not like heavy clove flavor). Stir well. Let simmer for a few minutes.
4. Add frozen vegetables. Cover and let simmer for 10 minutes.
5. Slowly add the heavy cream (more or less depending on how tomato-ey you like the korma), be sure to stir constantly so that it does not curdle. Taste for spice. If needed, add more salt and garam masala.
6. Serve with jasmine rice or chapati . Garnish with coriander leaves (cilantro).
Often people use cashew paste rather than heavy cream. I am allergic to nuts so I am not able to do this. Also, I tend to cook this food without a recipe, so I do a lot of "to taste". Experiment! Have fun! As my Amma says "Indian food is supposed to easy, healthy, and economical." Use what you have and be flexible. :)
Pachadi
(I'm trying to upload a picture of the many jars of pachadi I have in my fridge but it's not working)
Pachadi ( or pickle) is a quintessential Andhra Pradesh food. Pachadi is a mix of heavily spiced pickled vegetables or fruits. Pickling fruits and vegetables is a great way of preserving them from the heat and extending their shelf life but also a way to ensure that no fruit or vegetable goes to waste. In a place, where historically, famine and hunger are very prevalant, pachadi makes excellent use of scarce resources. Pachadi is eaten mixed in with rice, rice and yogurt, or spread on idli, naan, or chapati.
No comments:
Post a Comment