Recipe Tag: S. Asian

Dal Keema

Place the olive oil in a large skillet over medium high heat.

Add the garlic and ginger.

Cook for about 2 minutes.  Stir frequently.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the ground lamb and cook until browned.

Ad the coriander, garam masala, turmeric, chili powder, salt, and pepper. Stir.

Add 3 cups of water.

Stir, cover and simmer for 40 minutes.

Add the lentils and 1 cup water.

Reduce the heat to medium low so that the stew is simmering.

Cook for about 20 minutes, or until the lentils are tender. They will cook quickly! Add more water, 1/4 cup at a time, if needed. The mixture should be thick.

Remove from heat and stir in the yogurt and cilantro.

Serve.

Goan Fish Curry

Place the pepper, cloves, coriander, cardamom, turmeric, and cumin in a small skillet and toast over medium-high for 2 minutes.

Reduce the heat or remove the pan from the heat if the spices begin to overheat or smoke.

Set the toasted spices aside to cool.

Place the olive oil in a large skillet over medium high heat.

Add the ginger and garlic and cook for about 1 minute. Stir frequently.

Add the onion and cook for about 5 minutes. Stir frequently.

Add the jalapeno, tomatoes, shrimp stock, optional tamarind paste, honey and salt.

Stir and simmer for one hour. Stir occasionally.

Place 1 cup of the sauce and the coconut milk in a blender with the toasted spices.

Blend the sauce until smooth.

Add the remaining sauce and blend gently but not until too smooth. There should be a slight texture to the sauce.

Return the sauce to the pan over medium-low heat.

Add the salmon and cilantro to the pan and cook for about 8 minutes. Stir gently once or twice.

Serve over Brown Rice (or the side of your choice), topped with the green onions.

Raita

Place the grated cucumber between two sheets of paper towels and press out the excess water.

Place the grated cucumber, yogurt, cilantro, mint, lime juice, garam masala and green onion in a small bowl and fold together gently.

Chill well before serving.

Low Sodium Saffron Rice

In a medium sauce pan, heat the water, salt, saffron and oregano. When the water boils stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Saffron Rice

In a medium sauce pan, heat the water, salt, saffron, and oregano. When the water boils stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Saffron Brown Rice

Place the water and the saffron in a medium saucepan.

Stir and bring the water to a boil.

Add the salt, pepper, and rice, stir, then reduce heat to a simmer.

Add the carrots, stir, and cook, partially covered, for 30-35 minutes.

Add the frozen peas and stir to incorporate. Partially re-cover the pan and cook for another 5-10 minutes.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Just before serving, add the green onions and fluff the rice with a fork. Serve immediately.

Cucumber Mint Yogurt

Slice the cucumber lengthwise.

Seed the cucumber.

Using a shredder, shred the cucumber, including the skin.

Fold the cucumber together with the yogurt, salt, mint, and pepper. Chill.

Papadum

Place the chickpea flour, pepper, cumin, and salt in a mixing bowl and mix together thoroughly.

Add the water and knead the dough until it begins to stiffen into a ball.

If you are using the optional roasted garlic, mash the garlic until smooth and add it to the dough. Knead it into the dough until well incorporated.

If you are not using the roasted garlic, you may need to add another 1-3 teaspoons of water to create a firm dough.

Roll the dough into a ball and cut into 16 pieces, then roll the pieces into individual small balls.

Spray a sheet of waxed paper lightly with oil. Place each ball on the waxed paper, fold the waxed paper in half over the balls, and using a rolling pin or the flat of a pan, roll or press each ball into a flat disc about 3-4 inches in diameter.

Remove each disc from the wax paper and set on a dry cutting board.

When ready to cook, place a nonstick pan or griddle over high heat. When drops of water dance on the surface, the pan is ready. Reduce the heat to medium-high and place the Papadums on the griddle.

As the Papadums cook, they will become lighter in color: they are drying out. Small air pockets may form; this is a good indication that they’re ready to be turned. Turn them over and continue cooking until they are a uniform light color and are light and crisp.

You may keep them in a warm oven until the rest of your meal is ready to serve.

Jasmine Rice with Chili Oil and Scallions

In a medium sauce pan, heat the water and salt.

When the water boils, stir in the rice.

Reduce heat to medium-low and simmer, partially covered, for about 20 to 25 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and add the chili oil and green onions.

Fold the oil and onions into the rice gently, then let the rice stand, covered, for 3 to 5 minutes before serving.

Jasmine Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.