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Nov. 30th, 2008 08:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickRecipe reviews from 660 Curries, the which I'm sure you're all rather tired of hearing about.
Amchur Chana (chickpeas with mango powder), p. 330 in the book
2 T canola (I use lard)
1 t whole cumin seed
1 t ground cumin seed
2 cardamom pods
1 cinnamon stick
1 can tomatoes, cut up
2 T mango powder
1 T ground coriander seeds
1 t salt
1/2 t cayenne powder
1/4 t ground turmeric (and you know I measure this with a heavy hand)
3 cups cooked chickpeas (I used canned, rinsed and drained.)
4 T finely chopped cilantro
1/4 c finely chopped onions
Heat oil, sprinkle in cumin seed, cardamom pod, cinnamon stick. Cook until fragrant.
Add tomatoes, mango powder, coriander, ground cumin, salt, cayenne, turmeric. Lower heat and simmer 5-10 min.
Stir in chickpeas, 1 c. water, 2 Tbsp of the cilantro. Cook until thick, 20 to 25 min.
Sprinkle with raw onion and cilantro, serve.
This is the chickpeas in red sour sauce thing that is frequently at Indian restaurants. Yay. It's hot. It's tasty. I really like the sour in my food. I am not sure why the cuisine of my natality doesn't have more sour in it. (Yeah, beets and eggs. Yeah, sauerkraut. Yeah. But more would be nicer.) I'm not real sure what will happen to the raw onions upon reheat, but I'm sure I'll find out this week as this makes its way into work lunches.
Chicken with Yellow Split Peas. P. 144 in the book. I went kind of off-road with this, as noted.
1 cup yellow split peas
1 teaspoon tamarind paste
1 small onion, coarsely chopped
6 cloves garlic
4 slices ginger 1/8" x 1" x 2"
4 fresh green chilis (I used jalapeno b/c that's all the grocery had. Stupid grocery.)
4 Tbsp. oil (I used lard)
1 t cumin seeds
3 dried bay leaves
2 cinnamon sticks (I used 1/2 t ground cinnamon b/c I was out of cinnamon sticks. I had one, thought I had more, used it up.)
2 lbs. cut up chicken parts, with bone. (I used boneless loin of pork.)
2 t salt
1/4 t ground turmeric
2 T chopped cilantro (omitted b/c I was out)
1 t black mustard seeds, 1 t yellow mustard seeds (I used twice amount suggested b/c I had no curry leaves)
12 medium curry leaves (omitted)
Edited to add: I also added 4 dried red peppers (whole) because frequently jalapenos that add a good amount of heat in freshly made stuff fade to "Did I remember to put peppers in here?" on the second day. This food item is now on day 2 and still has a nicely assertive heat. I'm liking it.
Rinse dal, add three cups water, set on to cook. It'll take about 10 minutes to get them cooked about halfway. At that point, turn the heat off and add the tamarind (stir to make sure it dissolves all the way). Set aside for later.
While dal is cooking, mince onion, garlic, ginger, chiles. Heat 2 T oil in large pan, put in cumin seed, cinnamon sticks, bay leaves and cook until fragrant. Add minced veggies and cook until onion mixture turns light brown.
Put meat pieces on top of onion mix. Cook 2 to 4 minutes. Sprinkle in salt and turmeric. Pour in split peas, with liquid, and stir. Heat to a boil, reduce heat to medium, and simmer for 40 minutes or so.
Heat remaining 2 Tbsp. oil to medium-high in a skillet. Add the mustard seeds, PUT A LID ON THE SKILLET, and wait until the mustard seeds have stopped popping. I mean it about the lid. (Fucking mustard seeds all over the stovetop and kitchen floor at my house.) Put in the curry leaves, if you have 'em, and then pour the lot into the curry, stir, and serve.
I like this. I like this rather a lot. I really like the flavor of tamarind. I am utterly delighted by the toasted, popped mustard seeds. (Not so thrilled with them flying everywhere, but what the hell. Live and learn. The directions said to use a lid but I figured, y'know, how bad could it be? Bad. It's like making popcorn without a lid on the pan.) I'd like it better with cilantro but I'm out and it's quite edible without cilantro.
Amchur Chana (chickpeas with mango powder), p. 330 in the book
2 T canola (I use lard)
1 t whole cumin seed
1 t ground cumin seed
2 cardamom pods
1 cinnamon stick
1 can tomatoes, cut up
2 T mango powder
1 T ground coriander seeds
1 t salt
1/2 t cayenne powder
1/4 t ground turmeric (and you know I measure this with a heavy hand)
3 cups cooked chickpeas (I used canned, rinsed and drained.)
4 T finely chopped cilantro
1/4 c finely chopped onions
Heat oil, sprinkle in cumin seed, cardamom pod, cinnamon stick. Cook until fragrant.
Add tomatoes, mango powder, coriander, ground cumin, salt, cayenne, turmeric. Lower heat and simmer 5-10 min.
Stir in chickpeas, 1 c. water, 2 Tbsp of the cilantro. Cook until thick, 20 to 25 min.
Sprinkle with raw onion and cilantro, serve.
This is the chickpeas in red sour sauce thing that is frequently at Indian restaurants. Yay. It's hot. It's tasty. I really like the sour in my food. I am not sure why the cuisine of my natality doesn't have more sour in it. (Yeah, beets and eggs. Yeah, sauerkraut. Yeah. But more would be nicer.) I'm not real sure what will happen to the raw onions upon reheat, but I'm sure I'll find out this week as this makes its way into work lunches.
Chicken with Yellow Split Peas. P. 144 in the book. I went kind of off-road with this, as noted.
1 cup yellow split peas
1 teaspoon tamarind paste
1 small onion, coarsely chopped
6 cloves garlic
4 slices ginger 1/8" x 1" x 2"
4 fresh green chilis (I used jalapeno b/c that's all the grocery had. Stupid grocery.)
4 Tbsp. oil (I used lard)
1 t cumin seeds
3 dried bay leaves
2 cinnamon sticks (I used 1/2 t ground cinnamon b/c I was out of cinnamon sticks. I had one, thought I had more, used it up.)
2 lbs. cut up chicken parts, with bone. (I used boneless loin of pork.)
2 t salt
1/4 t ground turmeric
2 T chopped cilantro (omitted b/c I was out)
1 t black mustard seeds, 1 t yellow mustard seeds (I used twice amount suggested b/c I had no curry leaves)
12 medium curry leaves (omitted)
Edited to add: I also added 4 dried red peppers (whole) because frequently jalapenos that add a good amount of heat in freshly made stuff fade to "Did I remember to put peppers in here?" on the second day. This food item is now on day 2 and still has a nicely assertive heat. I'm liking it.
Rinse dal, add three cups water, set on to cook. It'll take about 10 minutes to get them cooked about halfway. At that point, turn the heat off and add the tamarind (stir to make sure it dissolves all the way). Set aside for later.
While dal is cooking, mince onion, garlic, ginger, chiles. Heat 2 T oil in large pan, put in cumin seed, cinnamon sticks, bay leaves and cook until fragrant. Add minced veggies and cook until onion mixture turns light brown.
Put meat pieces on top of onion mix. Cook 2 to 4 minutes. Sprinkle in salt and turmeric. Pour in split peas, with liquid, and stir. Heat to a boil, reduce heat to medium, and simmer for 40 minutes or so.
Heat remaining 2 Tbsp. oil to medium-high in a skillet. Add the mustard seeds, PUT A LID ON THE SKILLET, and wait until the mustard seeds have stopped popping. I mean it about the lid. (Fucking mustard seeds all over the stovetop and kitchen floor at my house.) Put in the curry leaves, if you have 'em, and then pour the lot into the curry, stir, and serve.
I like this. I like this rather a lot. I really like the flavor of tamarind. I am utterly delighted by the toasted, popped mustard seeds. (Not so thrilled with them flying everywhere, but what the hell. Live and learn. The directions said to use a lid but I figured, y'know, how bad could it be? Bad. It's like making popcorn without a lid on the pan.) I'd like it better with cilantro but I'm out and it's quite edible without cilantro.
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Date: 2008-12-01 04:43 am (UTC)got inspired last week. layered baking pan with chunks of onion, celery & about half a dozen greeb cardamon pods. had one layer of pork chops, adding seasoning salt & cumin. topped with remainder of onion & celery then chunks of peeled sweet potatoes I'd picked up at the hardware store. halfway through added slices of sweet bell pepper and about half a can of coconut milk.
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Date: 2008-12-01 11:24 am (UTC)no subject
Date: 2008-12-01 12:53 pm (UTC)it's a little out of the way. we were in there looking for some odds & ends for the kitchen project. just past the $1 tool racks, turn left and there in front of the paint booth were a couple tables covered in produce.
sweet corn crates, cucumbers, eggplant, limes, and cheapest of all, sweet taters for only 25 cents a pound.
Actually kind of makes sense, seeing as they are already equipped with scales at the registers to sell
nails by the pound.
it is a freight-sales/odd-lots kind of place, never know what we will find there.
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Date: 2008-12-01 08:09 pm (UTC)no subject
Date: 2008-12-01 08:35 pm (UTC)