Nov. 27th, 2011

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[personal profile] soleta
Curries of the World
Mridula Baljekar

serves 5-6
2 onions, finely chopped
250g/9oz lean lamb, boned and cubed
50g/2oz chana dhal or yellow split peas
5ml/1 tsp cumin seeds
5ml/1 tsp garam masala
4-6 fresh green chillies
5cm/2in piece fresh root ginger, grated
175ml/6fl oz/¾ cup water
a few fresh coriander (cilantro) and milt leaves, plus extra coriander (cilantro) sprigs to garnish
juice of 1 lemon
15ml/1 tbsp gram flour (besan)
2 eggs, beaten
vegetable oil, for shallow frying
salt

1 put the seven ingredients and the water into a large pan with salt, and bring to the boil. Simmer, covered, until the meat and dhal are cooked. Remove the lid and continue to cook for a few more minutes, to reduce the excess liquid. Set aside to cool.
2 Transfer the cooled meat and dhal mixture to a food processor or blender and process to a rough paste.
3 Put the paste into a large mixing bowl and add the chopped coriander and mint leaves, lemon juice and gram flour. Knead well with your hands to make sure the ingredients are evenly distributed through the mixture.
4 Divide the mixture into 10-12 even-size portions and use your hands to roll each into a ball, then flatten slightly. Chill for one hour. Dip the kababs in the beaten egg and shallow fry each side until golden brown. Pat dry on kitchen paper and serve hot.
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[personal profile] soleta
Curries of the World
Mridula Baljekar

Like many dishes brought to the Philippines by Spanish settlers, this slow-cooking estofado, renamed kari kari, retains much of its original charm. Rice and peanuts are used to thicken the juices, yielding a rich glossy sauce.

serves 4-6

900g/2lb stewing beef, chuck, shin or blade steak
30ml/2 tbsp vegetable oil
15ml/1 tbsp annatto seeds, or 5ml/1 tsp paprika and a pinch of ground turmeric
2 onions, chopped
2 garlic cloves, crushed
275g/10oz celeriac or swede (rutabaga), peeled and roughly chopped
425ml/15fl oz/1¾ cups beef stock
350g/l2oz new potatoes, peeled and cut into large dice
15ml/1 tbsp fish sauce
30ml/2 tbsp tamarind sauce
10ml/2 tsp granulated sugar
1 bay leaf
1 sprig thyme
45ml/3 tbsp long grain rice
50g/2oz/⅓ cup peanuts or 30ml/2 tbsp peanut butter
15ml/1 tbsp white wine vinegar
salt and ground black pepper

1 Cut the beef into 2.5cm/1 in cubes and set aside.
2 Heat the vegetable oil in a wok or large pan. Add the annatto seeds, if using, and stir to colour the oil a dark red. Remove the seeds with a slotted spoon and discard. If you are not using annatto seeds, paprika and turmeric can be added later.
3 Soften the onions, garlic and the celeriac or swede in the oil without letting them colour. Add the beef cubes and fry over a high heat to seal. If you are not using annatto seeds to redden the sauce, stir in the paprika and ground turmeric with the beef.
4 Add the beef stock, potatoes, fish sauce and tamarind sauce, granulated sugar, bay leaf and thyme. Bring to a simmer and allow to cook on the top of the stove for about 2 hours.
5 Cover the rice with cold water and leave to stand for 30 minutes. Roast the peanuts under a hot grill (broiler), if using, then rub the skins off in a clean cloth. Drain the rice and grind with the peanuts or peanut butter, using a pestle and mortar, or food processor.
6 When the beef is tender, add 60ml/4 tbsp of the cooking liquid to the ground rice and nuts. Blend smoothly and stir into the contents of the pan. Simmer gently on the stove to thicken, for about 15-20 minutes. To finish, stir in the wine vinegar and season well.
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[personal profile] soleta
Curries of the World
Mridula Baljekar

As turmeric grows abundantly throughout South-east Asia, using it fresh is quite natural for the local people. The fresh version, which is a root like ginger, has a completely different taste and produces a luxurious golden colour in a dish. It is a difficult ingredient to find in the West. A little more than the normal amount of dried ground turmeric will produce an acceptable colour, although the flavour will be somewhat different.

SERVES 4

1.3-1.6kg/3-3½lb chicken, cut into 8 pieces, or 4 chicken quarters, halved
15ml/1 tbsp light brown sugar
3 macadamia nuts or 6 almonds
2 garlic cloves, crushed
1 large onion, quartered
2.5cm/1 in piece fresh galangal or 1 cm/½in piece fresh root ginger, sliced, or 5ml/1 tsp galangal powder
1-2 lemon grass stalks, lower 5cm/2in sliced, top bruised
1cm/½in cube shrimp paste
4cm/1½in piece fresh turmeric, sliced, or 10ml/2 tsp ground turmeric
15ml/1 tbsp tamarind pulp, soaked in l50ml/¼ pint/⅔ cup warm water
60-90ml/4-6 tbsp vegetable oil
400g/14oz can coconut milk
salt and ground black pepper
deep-fried onions, to garnish

1 Rub each of the chicken joints with a little sugar and set them aside.
2 Grind the nuts and garlic in a food processor with the onion, galangal or ginger, sliced lemon grass, shrimp paste and turmeric. Alternatively, pound the ingredients to a paste with a pestle and mortar. Strain the tamarind pulp and reserve the juice.

In step 3, start with a medium heat and reduce it to low after 1 minute.

3 Heat the oil in a wok or large pan, and cook the paste, without browning, until it gives off a spicy aroma. Add the pieces of chicken and toss well in the spices. Add the strained tamarind juice. Spoon the coconut cream off the top of the milk and set it to one side.
4 Add the coconut milk to the pan. Cover and cook for 45 minutes, or until the chicken is tender.
5 Before serving, stir in the coconut cream. Season to taste and serve, garnished with deep-fried onions.
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[personal profile] soleta
Curries of the World
Mridula Baljekar

Unlike its neighbouring countries, Thailand managed to remain free from colonization by European powers. As a result, its food has no outside influence, although the Thais have borrowed cooking styles from other countries, such as India and China. Mussaman curry is one such example, which originated within the Muslim community in India.

SERVES 4-6

600ml/1 pint/2½ cups coconut milk
675g/l½lb stewing beef, cut into 2.cm/1 in chunks
250ml/8fl oz/l cup coconut cream
45ml/3 tbsp mussaman curry paste
30ml/2 tbsp Thai fish sauce
15ml/1 tbsp palm sugar or soft light brown sugar
60ml/4 tbsp tamarind juice or concentrated tamarind pulp
6 cardamom pods
2.5cm/1 in piece cinnamon stick
225g/8oz potatoes, cut into even-size chunks
1 onion, cut into wedges
50g/2oz/⅓ cup roasted peanuts
plain boiled rice, to serve

1 Bring the coconut milk to a gentle boil in a wok or large pan. Add the beef and simmer for 40 minutes, until tender.
2 Pour the coconut cream into a small pan, then cook for 5-8 minutes, stirring constantly, until an oily sheen appears on the surface. Add the Thai mussaman curry paste and cook until fragrant.
3 Stir the curry paste into the beef. Add the fish sauce, sugar, tamarind, cardamom pods, cinnamon stick, potatoes and onions. Simmer gently for 10-15 minutes. Add the peanuts and cook for a further 5 minutes. Serve with plain boiled rice.
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[personal profile] soleta
Curries of the World
Mridula Baljekar

225g/8oz/2⅔ cups desiccated coconut
450ml/¾ pint/scant 2 cups boiling water

Coconut milk can be made at home from desiccated (dry, unsweetened, shredded) coconut. In a food processor, process the coconut with the boiling water for 20-30 seconds. Allow to cool, then ladle into a sieve (strainer) lined with muslin (cheesecloth) set over a bowl. Bring up the ends of the cloth and twist to extract the liquid. Discard the spent coconut and use the milk as directed in recipes. Unused milk will keep in the refrigerator for 1-2 days.
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[personal profile] soleta
Curries of the World
Mridula Baljekar

This quick and easy recipe from Vietnam contains the unusual combination of ginger and lemon grass with mandarin orange and chillies. The dish is served topped with peanuts, which are first roasted, then skinned.

SERVES 4-6

3 chicken legs (thighs and drumsticks)
15ml/1 tbsp vegetable oil
2cm/¾ in piece fresh root ginger, finely chopped
1 garlic clove, crushed
1 small fresh red chilli, seeded and finely chopped
5cm/2in piece lemon grass, shredded
l50ml/¼ pint/⅔ cup chicken stock
15ml/1 tbsp fish sauce
10ml/2 tsp granulated sugar
2.5ml/½ tsp salt
juice of ½ lemon
50g/2oz raw peanuts
2 spring onions (scallions), shredded
zest of 1 mandarin or satsuma, shredded
plain boiled rice or rice noodles, to serve

1 With the heel of a knife, chop through the narrow end of each of the chicken drumsticks. Remove the jointed parts of the chicken, then remove the skin. Rinse and pat dry with kitchen paper.
2 Heat the oil in a wok or large pan. Add the chicken, ginger, garlic, chilli and lemon grass and cook for 3-4 minutes. Add the chicken stock, fish sauce, sugar, salt and lemon juice. Cover the pan and simmer for 30-35 minutes.
3 To prepare the peanuts, the red skin must be removed. To do this grill (broil) or roast the peanuts under a medium heat until evenly brown, for 2-3 minutes. Turn the nuts out on to a clean cloth and rub briskly to loosen the skins.
4 Transfer the chicken from the pan to a warmed serving dish, and sprinkle with the roasted peanuts, shredded spring onions and the zest of the mandarin or satsuma. Serve hot with plain boiled rice or rice noodles.
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[personal profile] soleta
Curries of the World
Mridula Baljekar

makes about 600ml/1 pint/2½ cups

½ cucumber
1 fresh green chilli, seeded and chopped 300ml/½ pint/1¼ cups natural (plain) yogurt
1.5ml/¼ tsp salt
1.5ml/¼ tsp ground cumin

1 Dice the cucumber finely and place in a large mixing bowl. Add the chilli.
2 Beat the natural yogurt with a fork until smooth, then stir into the cucumber and chilli mixture.
3 Stir in the salt and cumin. Cover the bowl with clear film (plastic wrap) and chill before serving.
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[personal profile] soleta
Curries of the World
Mridula Baljekar

Although Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one are also extremely popular. This particular recipe is a contribution by the area's small Muslim community.

60ml/4 tbsp vegetable oil
1 large onion, finely sliced
3-4 cloves
4 green cardamoms
2 whole star anise
4 fresh green chillies, chopped
2 fresh or dried red chillies, chopped
45ml/3 tbsp Madras masala paste
5ml/1 tsp ground turmeric
450g/1lb lean beef, cubed
60ml/4 tbsp tamarind juice
granulated sugar, to taste
salt
a few fresh coriander (cilantro) leaves, chopped, to garnish

1 Heat the vegetable oil in a wok, karahi or large pan over a medium heat and fry the onion slices for 8-9 minutes until they turn golden brown. Lower the heat, add all the spice ingredients, and fry for a further 2-3 minutes.
2 Add the beef and mix well. Cover and cook on low heat until the beef is tender. Cook uncovered on a higher heat for the last few minutes to reduce any excess liquid.

COOK'S TIP
To tenderize the meat, add 60ml/4 tbsp white wine vinegar in step 2, along with the meat, and omit the tamarind juice.

3 Fold in the tamarind juice, sugar and salt. Reheat the dish and garnish with the chopped coriander leaves.
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[personal profile] soleta
Curries of the World
Mridula Baljekar

These leavened and deep-fried breads are from Punjab, where the local people enjoy them with a bowl of spicy chickpea curry. The combination has become a classic over the years and is known as choley bhature. Bhaturas must be eaten hot and cannot be reheated.

MAKES 10 BHATURAS

15g/½oz fresh yeast
5ml/1 tsp granulated sugar
120ml/4fl oz/½cup lukewarm water
200g/7oz/1¾ cups plain (all-purpose) flour
50g/2oz/½ cup semolina
2.5ml/½ tsp salt
15g/½oz/1 tbsp ghee or butter
30ml/2 tbsp natural (plain) yogurt
oil, for frying

1 Mix the yeast with the sugar and water in a jug (pitcher). Sift the flour into a large bowl and stir in the semolina and salt. Rub in the butter or ghee.
2 Add the yeast mixture and yogurt and mix to a dough. Turn out on to a lightly floured surface and knead for 10 minutes until smooth and elastic.
3 Place the dough in an oiled bowl, cover with oiled clear film (plastic wrap) and leave to rise, in a warm place, for about I hour, or until doubled in size.

4 Turn out on to a lightly floured surface and knock back (punch down). Divide into ten equal pieces and shape each into a ball. Flatten into discs with the palm of your hand. Roll out on a lightly floured surface into 13cm/5in rounds.

5 Heat oil to a depth of 1 cm/½in in a deep frying pan and slide one bhatura into the oil. Fry for about 1 minute, turning over after 30 seconds, then drain well on kitchen paper Keep each bhatura warm in a low oven while frying the remaining bhaturas. Serve immediately, while hot.
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[personal profile] soleta
Curries of the World
Mridula Baljekar

The consistency of this curry is quite thick, unlike most other Thai curries. Roasted and ground peanuts add a rich taste, and thicken the sauce at the same time. You can grind the peanuts in a coffee grinder or use a pestle and mortar. For a quick alternative, you could use peanut butter, but you will need to reduce the quantity of salt.

SERVES 4-6

600ml/1 pint/2½ cups coconut milk
45ml/3 tbsp red curry paste
45ml/3 tbsp Thai fish sauce
30ml/2 tbsp palm sugar or soft light brown sugar
2 lemon grass stalks, bruised
450g/1lb rump steak cut into thin strips
75g/3oz roasted ground peanuts
2 fresh red chillies, sliced
5 kaffir lime leaves, torn
salt and ground black pepper
10—15 Thai basil leaves, to garnish
2 salted eggs, to serve

1 Put half the coconut milk into a wok or large pan. Heat the milk gently, stirring constantly, until it begins to boil and separate.
2 Add the red curry paste and cook over a medium heat until fragrant. Add the fish sauce, palm or light brown sugar and lemon grass.
3 Continue to cook until the colour of the curry sauce deepens.
4 Add the remaining coconut milk and bring back to the boil. Add the beef and ground peanuts. Cook for 8-10 minutes.
5 Add the sliced chillies and torn kaffir lime leaves and adjust the seasoning. Garnish with the whole Thai basil leaves, and serve with salted eggs, if you like.

Lamb Korma

Nov. 27th, 2011 04:38 pm
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[personal profile] soleta
Curries of the World
Mridula Baljekar

Although south Indian food is generally free of foreign influences, the city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here that the last of the Mogul emperors retired before finally handing over power to the Nizam dynasty.

SERVES 4-6

15ml/1 tbsp white sesame seeds
15ml/1 tbsp white poppy seeds
50g/2oz/½ cup blanched almonds
2 fresh green chillies, seeded
6 garlic cloves, sliced
5cm/2in piece fresh root ginger, sliced
1 onion, finely chopped
45ml/3 tbsp ghee or vegetable oil
6 green cardamom pods
5cm/2in piece cinnamon stick
4 cloves
900g/2lb lean lamb, boned and cubed
5ml/1 tsp ground cumin
5ml/1 tsp ground coriander
300ml/1½ pint/1¼ cups double (heavy) cream mixed with 2.5ml/½ tsp cornflour (cornstarch)
salt
roasted sesame seeds, to garnish

1 Preheat a wok, karahi or large pan over a medium heat without any fat, and add the first seven ingredients. Stir until they begin to change colour. They should go just a shade darker.
2 Allow the mixture to cool, then grind to a fine paste using a pestle and mortar or in a food processor. Heat the ghee or oil in the pan over a low heat.
3 Fry the cardamoms, cinnamon and cloves until the cloves swell. Add the lamb, ground cumin and coriander and the prepared paste, and season with salt, to taste. Increase the heat to medium and stir well. Reduce the heat to low, then cover the pan and cook until the lamb is almost done.
4 Remove from the heat, allow to cool a little and gradually fold in the cream, reserving 5ml/1 tsp to garnish. To serve, gently reheat the lamb, uncovered. Garnish with the sesame seeds and the reserved cream.
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[personal profile] soleta
Curries of the World
Mridula Baljekar

Roti means bread and is the most common food eaten in central and northern India. For generations, roti has been made with just wholemeal flour, salt and water, although the art of making rotis is generally more refined these days. Tandoori roti is traditionally baked in a tandoor, or clay oven, but it can also be made successfully in an electric or gas oven at the highest setting.

350g/l2oz/3 cups chapati flour or ground wholemeal (whole-wheat) flour
5ml/1 tsp salt
250ml/8fl oz/1 cup water
30-45ml/2—3 tbsp melted ghee or unsalted (sweet) butter, for brushing

1 Sift the flour and salt into a large mixing bowl. Add the water and mix to a soft, pliable dough.
2 Knead on a lightly floured surface for 3-4 minutes until smooth. Place the dough in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rest for 1 hour.
3 Turn out the dough on to a lightly floured surface. Divide the dough into six pieces and shape each into a ball. Press out into a larger round with the palm of your hand, cover with lightly oiled clear film and leave to rest for about 10 minutes.
4 Meanwhile, preheat the oven to 230°C/450°F/Gas 8. Place three baking sheets in the oven to heat. Roll the rotis into 15cm/6in rounds, place two on each baking sheet and bake for 8-10 minutes. Brush with melted ghee or butter and serve warm.
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[personal profile] soleta
Curries of the World
Mridula Baljekar

This is a speciality from Punjab, and when made with gram flour is one of a few gluten-free varieties of breads made in India. Gram flour, known as besan, is used instead of the usual chapoti flour. In Punjab, missi rotis are very popular with a glass of lassi, a refreshing yogurt drink.

MAKES 4

115g/4oz/1 cup gram flour (besan)
1l5g/4oz/1 cup wholemeal (whole-wheat) flour
1 fresh green chilli, seeded and chopped
½ onion, finely chopped
15ml/1 tbsp chopped fresh coriander (cilantro)
2.5ml/½ tsp ground turmeric
2.5ml/½ tsp salt
15ml/1 tbsp vegetable oil or melted butter
120—150ml/4—5fl oz/½-⅔ cup lukewarm water
30—45ml/2-3 tbsp melted unsalted (sweet) butter or ghee

1 Mix the two types of flour, chilli, onion, coriander, turmeric and salt together in a large bowl. Stir in the 15ml/1 tbsp oil or melted butter.
2 Mix in sufficient water to make a pliable soft dough. Turn out the dough on to a lightly floured surface and knead until smooth.
3 Place in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rest for 30 minutes.
4 Turn the dough out on to a lightly floured surface. Divide into four equal pieces and shape into balls in the palms of your hands. Roll out each ball into a thick round about 15-18cm/6-7in in diameter.
5 Heat a griddle or heavy frying pan over a medium heat for a few minutes until hot.
6 Brush both sides of one roti with some melted butter or ghee. Add it to the griddle or frying pan and cook for about 2 minutes, turning after 1 minute. Brush the cooked roti lightly with melted butter or ghee again, slide it on to a plate and keep warm in a low oven while cooking the remaining rotis in the same way. Serve the rotis warm.

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