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Posts Tagged ‘corriander’

Recently we entertained our lovely neighbours across the street; it was a thank you dinner of sorts because they happened to rescue us on my benchmark birthday party this past summer when we ran out of beer! We asked them what kinds of food they enjoy and Indian was one of the selections. I love cooking Indian food but because there are just the two of us I usually don’t bother but doubling the audience makes it all the more worth-while. It was an extravagant meal so I started cooking a couple of days in advance and it really didn’t seem to be that much trouble; the saucy, stewy dishes of India lend themselves to being made ahead and allowing the flavours to combine over time making them taste so much better than the day they were made. I was very pleased with the results and will definitely make these dishes again in the future.

I also would like to thank Helene DeSouza (Masala Herb) for posting her favourite Palek Paneer recipe this month, if it wasn’t for her I likely would never have made this dish having tasted a restaurant version that was unremarkable. Helene’s recipe has the complex depth of flavours that one expects from Indian food. I urge you to try it.

The menu:

  • Onion Bhajis  (I made this one again and it was extremely tasty) with Tamarind Chutney (recipe to come)
  • Aloo Papri Chat (please click here for the recipe)
  • Carrot Pickle (please click here for the recipe)
  • Beef Bhuna (please click here for the recipe)
  • Butter Chicken (please click here for the recipe) NOTE: I used 1 lb fresh roma tomatoes and 2 cups of home made tomato sauce made from raw tomatoes cooked down and blended until smooth WITH oven roasted tomatoes blended and the whole thing run through a very fine sieve to get rid of the skin and seeds).
  • Palek Paneer (The Palek (spinach) gravy is new from Helene DeSouza who runs Masala Herb in Goya, India; recipe below)
  • Naan (please click here for the recipe) and Papadums (I bought some very special Papadums in Chicago when we visited with Chgo John of From the Bartolini Kitchens)
  • Chai Crême Brûlée (please click here for the recipe)

Paneer

The texture turned out perfectly this time.

The texture turned out perfectly this time.

This firm, unripened Indian cheese makes a rectangle 23 cm x 13 cm x 2 cm (9″ x 5″ x 3/4″).

This is the original recipe

Ingredients:

  • 4 liter Fresh whole milk
  • 5 tbsp lemon juice

Directions:

  1. Heat the milk in a deep and heavy bottom pan at medium heat (this is really important, so the milk doesn’t burn). Allow it come to a gentle boil (around 200 F) and stay there for a minute. Make sure the milk is not vigorously boiling, if it does, immediately reduce the heat and bring the milk back to gentle boil.
  2. Begin by adding the lemon juice a table spoon at a time, stirring gently to incorporate. With each addition you will notice that the milk separating. The final addition of lemon juice will separate the curds from the whey very obviously. Switch off the gas immediately or if you are cooking on electric, remove pan from the element to stop the heat.
  3. Line a sieve with double layered cheesecloth, making sure the cheesecloth is long enough to be bundled up and tied later. Pour the curd and whey through the cheese cloth. Set the whey aside or discard (I tried making ricotta from this whey but there was no more curd to be had. I understand that Whey is healthy so you can search the net to find uses, I did not and trashed it).
  4. Wash the curd in the cheese cloth, by running it through cold water to remove the lemon taste.
  5. Tie up the cheesecloth in a tight bundle and hang it over something to allow it to drain for about 30 minutes.
  6. Line a nice rectangular pan with a double folded cheese cloth making sure you have enough length and width to fold over the top. Add the curd to the pan, pressing it firmly into the pan. I didn’t press my corners and edges well enough and they were a bit crumbly. I used a small glass to help push the curd down and compress it. Place the  wrapped cheese between two cutting boards over a sink or a large pan and put a heavy pot on top for 1-2 hours.You don’t want to add too much weight for too long as it can drain out way too much moisture from the cheese making it hard and crumbly. Your cheese should have a slightly elastic texture so when you lightly press your finger into it, it will bounce back.
  7. Wrap it and store it in the fridge for up to a week or cover well with plastic wrap and freeze. Defrost entirely before use. If you find your cheese still is a bit too wet, you can store it LIGHTLY wrapped in the fridge and the chill will dehydrate it further (I did not have to).
  8. Cut the block into small one bite chunks and add to the Palek sauce to warm up. Be very gentle when stirring as to not crumble the cheese too much.
Paneer_1480

Cubes of firm unripened cheese remind me of firm tofu.

Palek Paneer (Spinach Gravy with Unripened Cheese Cubes)

Saag Paneer_1474

The lemon juice also helps to preserve the lovely green colour of the spinach.

Please click here to see Helene’s lovely recipe.

Ingredients:

  • 250 g baby spinach (or a standard large size bag)
  • 1 green Chili
  • 100 mL water
  • 1 small Onion, finely chopped
  • 2 tbsp Oil
  • 1 tbsp Garlic, finely minced
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • pinch Cinnamon powder
  • ½ tbsp Garam Masala
  • ½ tbsp red Chili Powder
  • 1 tbsp Tomato Paste
  • splash of lemon juice
  • 2 tbsp cream
  • Salt & Pepper to taste
  • 200 grams fresh Paneer bite size cubes (Indian Cottage Cheese)
  • cilantro and green onions to garnish.

Directions:

  1. Wash spinach well and if you’re not using baby spinach, remove all the hard stems.
  2. Blanch the spinach in 100 mL water, set aside.
  3. In 2 tbsp oil, fry the onions until caramelized. Add the garlic paste and stir for a moment. Add the cumin, coriander, cinnamon, Garam Masala and chili powder and allow to develop their aroma. As soon as you smell the herbs, remove from heat. Add the tomato past and combine with the blanched spinach.
  4. Purée with an emersion blender until very smooth, add a splash of lemon juice to brighten the flavours. Press through a fine seive.
  5. At this point you may put the finely puréed spinach mixture into a container and store in the fridge for a day or two.
  6. When you are ready to serve, reheat slowly in a pot, and add the two tablespoons of cream, salt and pepper. Add the Paneer and stir very gently so that the paneer does not break apart. Serve garnished with chopped cilantro and green onions.
Saag Paneer_1475

The gravy was rather thick, you can loosen it with water, vegetable stock or more cream.

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With the winter chills and winds and snow brings a craving for soup. Thick. Rib sticking. Soup. I wanted to try a lentil soup so I searched for a good hearty recipe and this is what I came up with. To make it vegetarian, omit the pancetta and sausage, it’s still a thick, hearty soup. You can put a dollop of non-fat Greek Yogurt on top in stead of the sausages.

French Lentil Soup with Sausage

Modified from Epicurious French Lentil Soup

Serves 6 (or 2 and put the rest in your freezer)

A filling soup without being too rich. A dollop of sour cream would have been lovely on this.

A filling soup without being too rich.
A dollop of fat-free Greek yogurt would have been lovely on this.

Ingredients:

  • 3 tablespoons extra–virgin olive oil
  • 3 tbsp chopped pancetta
  • 2 cups chopped vidalia or sweet onions
  • 1 cup chopped celery
  • 2 garlic cloves, minced finely
  • 3 cups vegetable broth
  • 1 1/4 cups lentils, rinsed, drained
  • 1 14 1/2–ounce can diced tomatoes in juice
  • 2 fully cooked chicken and turkey sausages, cubed

Directions:

  1. Pan-fry the pancetta until crispy in the olive oil, remove but save the flavoured oil.
  2. Add the onions to the hot oil and sauté until translucent.
  3. Add celery and garlic; sauté until vegetables begin to slightly brown, about 15 minutes.
  4. Add 4 cups broth, lentils, and tomatoes with juice and bring to a slow boil.
  5. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
  6. Return the pancetta to the soup and purée with an immersion blender until smooth.
  7. Return to heat and add the cooked sausages and heat until thoroughly warm.
  8. Season with salt and pepper.
  9. Garnish with a dollop of fat free Greek yogurt.

 

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