Tuesday, April 29, 2014

Tunisian Turnip Salad

Excellent with Moroccan, Indian, Turkish, Persian...ect

Mix together:
2 turnips, peeled and cut into thin and narrow slices
juice of one lemon
salt to taste
top with a dash of hot sauce or cayenne pepper if desired

Serve as a side salad or topping for a main dish. 

Biryani

From my Indian Adventure....AKA Indian Cooking Class at John Micheal Kohler Arts Center!
*Read entire recipe first, since you need cooked garbanzo beans and cooked rice...you may have some prep work before starting the recipe.

Melt: 

4 T butter or coconut oil (I usually use coconut oil)

Add and cook on low for 5 minutes or till translucent:

1 onion, sliced
Veggie Mixture Cooking (Eggplant, Zucchini, Pumpkin, Tomatoes, Chickpeas and Spice Blend)

Add and cook on low for 1-2 minutes:

1 1/2 t mustard seeds
1/2 t ground cumin
1/4 t cayenne powder
1 t salt
1/4 t turmeric
1/4 t ground ginger
1/2 t ground cinnamon
1/2 t ground corriander
1 large garlic clove, crushed
1 T Sambhar curry powder  (or whatever curry powder you have)

Add and cook on medium for 10 minutes or till veggies begin to soften:

*you can use any vegetable (cauliflower, sweet potato, summer squash, winter squash...ect) or add meat (lamb or chicken, ect.)
1 eggplant, diced (peeled or not peeled)
1 red or yellow bell pepper, cubed
1 cup cooked garbanzo beans
1 cup green beans, chopped or whole
1 cup diced tomatoes with juices (fresh or canned)

Layer into deep casserole dish:
(For cooking rice, 1 cup rice and 2 cups of water should equal about 3 cups cooked rice)

3 c. cooked basmati rice, seasoned with Sambhar curry
Vegetable mixture
3 c. cooked basmati rice, seasoned with 2 T lemon juice and 1/4 t saffron threads

Top layer options:

1/3 cup cashews
1/3 cup pine nuts
1/3 cup raisins or currants


Bake at 350 degrees for 30-60 minutes


Serve with various toppings: cashews, raisins, shredded coconut, mango chutney or mango relish *you can find it at Union Market in Sheboygan!, or whatever else you want to use as a topping!





Fruit Chat (Indian Fruit Salad)

From my Indian Adventure....AKA Indian Cooking Class at John Micheal Kohler Arts Center!

Mix together:


2 diced, cooked potatoes

2 bananas, diced or sliced
1 papaya, diced (optional if difficult to find)
1 mango, diced
1 apple, diced
1 cup pineapple, diced 
1 orange, peeled and cut in segments
juice of one lemon
2 T mint leaves, chopped
1 t sugar (optional, I leave this out)
1 t Sambhar curry powder (more or less depending on spice preference)
about 2 t tamarand paste (more or less depending on taste preference 
* Find tamarand paste at an Indian Market or ethnic sections of grocery stores. Union Market in Sheboygan carries it!

Sambhar (Southern Indian Spice Mix)

From my Indian Adventure....AKA Indian Cooking Class at John Micheal Kohler Arts Center!


Heat together in a dry skillet:
1 T dried red chilies (more or less depending on spice preference)
1 t cumin seeds
1/4 t ground fenugreek seeds 
1/4 T ground asafetida (optional)
1 T ground turmeric

Remove from heat and grind in spice grinder (or coffee grinder - as long as it is not a burr grinder)

Heat together in skillet: 
1 T oil (coconut works well)
1 T dry red lentils
1 T dry split chickpeas

Add to spice grinder and process till desired texture.

Monday, April 21, 2014

Simple Green Rice

When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender.


Simplified, Inspired by: Mexico the Beautiful Cookbook - Recipe from the Mexican Region: Morelos

Ingredients:
2 cups long grain white rice (or brown rice)
5 oz fresh spinach (It will work with less if you don't have this much! This is a great way to use spinach that is close to going bad.)
1/2 to 1 cup fresh cilantro leaves
1 T chopped onion (or half an onion if you want more flavor)
1 garlic clove
1/2 cup water
2 T oil
3 cups hot water
salt

Directions:
1.  Soak the rice for 5 minutes in warm water, rinse well and drain.
2.  Combine in a blender: spinach, cilantro, onion, garlic, 1/2 cup water and about 1/2 tsp salt.
3.  Heat the oil in a skillet, add rice and saute for 5 minutes, stirring constantly. When the grains begin to separate, remove from heat and drain off excess oil. Add the spinach-cilantro puree to the skillet and saute for 2 minutes. Add the hot water and salt to taste. When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender. (It will take longer if you use brown rice.)