Category Archives: Dinner

Pune Peanut Chutney

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Pune Peanut Chutney1

Having grown up in the peanut growing state of Maharashtra, India, I have eaten my fair share of a variety of peanut chutneys. Some of the most popular ingredients that go into making peanut chutney are fresh or dry grated coconut, garlic, dry red chillies, sesame seeds, tamarind, and whole garam masala.

You can easily make this recipe your own by changing the quantity of the ingredients to suit your taste. I love all the different peanut chutneys I learned to make when I lived in Maharashtra. Peanut chutney goes well with plain rice, dal, and a vegetable fry. I hope you will try it out.

Pune Peanut Chutney
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 3-4

Ingredients:
1 cup roasted peanuts, (salted or unsalted)
¼ cup freshly grated coconut, (or frozen grated coconut)
2 tablespoons sesame seeds
5 dry red chillies, (depending on heat and your preference)
2-4 garlic cloves, (depending on your preference)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon tamarind pulp
1 teaspoon Kashmiri chilli powder
1 teaspoon sugar
salt

Directions:
Place a non-stick pan, over medium-low heat. Add the coconut and roast until it turns light brown. Transfer to a plate and cool. Next, add the sesame seeds, chillies, garlic, coriander seeds, and cumin seeds to the pan. Roast until the sesame seeds pop and the rest of the ingredients are fragrant. Transfer them to the plate with the coconut. Let the ingredients cool for about five minutes.

Grind all the ingredients to a coarse powder in a food processor, or blender. Use very little salt, if you are using salted peanuts. Make sure you don’t turn the chutney into peanut butter! Store in a small bottle or jar. Peanut chutney is a great accompaniment to any meal.

Fish Molee – Fish Cooked in Mildly Spiced Coconut Milk

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Fish Molee3

Fish Molee, also called Meen Molee in Malayalam, can be found on the menu at almost all wedding receptions and family celebrations in Kerala. It is a fresh fish curry, mildly spiced, and cooked in a coconut milk gravy. Definitely, one of my all-time favorite fish dishes. The recipe is simple and straightforward, with no exotic spices.

My variation of Fish Molee will give you a true taste of Kerala. I use fresh coconut milk and coconut oil, which brings out the authentic taste of this dish. But, if you have to use canned coconut milk, buy the best quality. Don’t shake the can before you open it. Use the thick top layer formed as the first extraction and the dilute coconut milk in the bottom of the can as the second extraction. Whisk both, the top layer and the bottom layer, with three-quarter cups of water for this recipe. I find that canned coconut milk from Thailand works well for my recipes. I’ve use Tilapia fish for this recipe, but you can also use other boneless, skinless fish.

Fish Molee is one of the most flavorful Kerala delicacies. Eat it with steamed rice, appams or rotis and you’ll understand why Kerala is called “God’s own country!”

Fish Molee
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 3-4

For the Marinade
3 Tilapia fish fillets, each cut into 3 pieces
3 teaspoons lime juice
¼ teaspoon turmeric powder
½ teaspoon chilli powder
Salt

For the Gravy
3 tablespoons coconut oil to fry fish + 3 tablespoons coconut oil for the curry
½ teaspoon mustard seeds
1 sprig curry leaves
2 cups thinly sliced red onion or shallots
5 green chillies, slit down the center, (adjust depending on heat and your preference)
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2 tablespoons coriander powder
1 teaspoon chilli powder
½ teaspoon turmeric powder
1 cup first extract (thick) coconut milk
1 cup second extract (thin) coconut milk
Salt
2 Roma tomatoes, quartered
1 teaspoon freshly ground pepper

Rinse the fish pieces thoroughly, drain off excess water, pat the pieces with a paper towel, and add the lime juice, turmeric, chili, and salt. Marinate for 20 minutes. Heat three tablespoons coconut oil and shallow fry fish on both sides until lightly brown. The fish does not need to be cooked as it will cook in the gravy. Remove and set aside.

Place a small saucepan over medium-high heat.  Add three tablespoons of coconut oil. When the oil shimmers, add mustard seeds. After the mustard seeds crackle, add curry leaves and onion. Sauté for two minutes and then add the green chillies, ginger, and garlic. Fry all the ingredients until the onion turns translucent. Next, add the coriander, chilli, and turmeric powder. Turn the heat to medium and pour in the thin extract of coconut milk. Add lightly fried fish pieces and salt. Bring to boil. Cook for seven minutes or until the fish is cooked. If you use fish other than Tilapia fillets, it may take a few minutes longer to cook.

Next, add the thick second extract of coconut milk, tomatoes, and freshly ground pepper. Turn the heat to low and let the curry simmer for a minute. Do not bring the curry to boil once the thick extract of coconut milk has been added, because it may curdle. Turn off the heat. Let the Fish Molee rest for 15 minutes before you serve it with steaming hot rice, appams or rotis.

Korma with Potatoes and Peas

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Potato & Pea Korma1

I want to introduce you to Parmotrema perlatum, commonly known as black stone flower, a species of lichen used as a spice in India. This mysterious lichen is the secret ingredient to my Chettinad and korma preparations. In India, it is called patthar ke phool in Hindi, dagad phool in Marathi and kalpasi in Tamil. It slightly resembles mushrooms and the plants grow on rocks and walls. An interesting fact about black stone flower is that it only grows in unpolluted air.

Black stone flower is sometimes included in some of the spice blends sold in Indian grocery stores. However, few home cooks use it knowingly. It is one of the ingredients in the famous Goda masala from Maharashtra. This unusual spice adds a very distinct, strong earthy aroma, and deep flavor to many vegetarian and non-vegetarian dishes. You will see, in the picture above, that I have added the spices I used in this recipe on a small white plate. Black stone flower is in between the bay leaves and cloves.

Well, now that my mystery ingredient has been disclosed, let’s use it in the korma recipe that I’m sharing with you today. Do you use black stone flower in your recipes? Tell us what recipes you use them in and how.

Korma with Potatoes and Peas
Prep time: 15 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients:
3 tablespoons ghee
1 whole green cardamom, lightly crushed
1 clove
1 bay leaf
½ inch piece cinnamon, broken into bits
2 cups finely diced red onion
2 cups medium diced tomatoes
¼ teaspoon turmeric, optional
2 tablespoons chopped cilantro
5 mint leaves, torn into bits
2 cups medium diced potato, (I used red potatoes)
1 cup frozen green peas
2 cups water
salt
½ teaspoon garam masala, (use my Home-made garam masala)

To be ground
1 inch-piece cinnamon, broken into bits
2 cardamoms, outer cover removed
2 cloves
1 bay leaf
1 teaspoon fennel seeds
4 small pieces of black stone flower
8 cashew nuts, (soaked in ¼ cup hot water for 15 minutes)
¼ cup grated fresh coconut
1 tablespoon roughly chopped ginger
1 tablespoon roughly chopped garlic
2 roughly chopped green chillies, (depending on heat and your preference)

Directions:
First, prepare the ingredients to be ground. Add the dry spices to your blender or spice grinder and powder them. Next, add the cashew nuts along with the water it was soaking in, coconut, ginger, garlic, and green chillies. Grind everything to a smooth paste. Set aside.

Heat ghee in a large pan over medium-high heat. Add the whole spices – cardamom, clove, bay leaf, and cinnamon. Sauté for 30 seconds and then add the onion. Cook until the onion turns translucent. Add the ground spice and coconut mixture. Fry for five minutes being careful not to burn the ingredients. Sprinkle a few drops of water, if it is catching to the bottom of the pan. Add tomato, turmeric, cilantro, and mint. Fry until the tomato turns mushy and you see the oil separate. Add potatoes, two cups of water, and salt. Cook on high until the water begins to boil. Turn the heat to medium-low, add peas, cover with a lid, and cook for 15 minutes or until the potatoes are done. Sprinkle garam masala and cook for another three minutes. This dish goes well with chapatis or puris.

French Green Lentil Soup

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Lentil Soup4

French Green Lentils (Lentilles du Puy) were originally grown in the volcanic soils near Puy in France but now they are also grown in North America and Italy. Green lentils don’t turn mushy and hold their shape well after cooking so they are especially good in salads. They are said to have top fiber content compared to other lentils.

I found a packet of organic green lentils at Whole Foods and could not resist trying them out in this lentil soup. I followed the same recipe that I use for my Moroccan lentil soup. The green lentils added richness and consistency to the soup. They take longer to cook than other lentils so I soaked them in boiling water for 15 minutes before adding them to the soup. If you do not have green lentils, you can use brown or red lentils instead. You will not need to soak them and they will take less time to cook. Adjust the chilli flakes and pepper to suit your palate. Fresh thyme leaves is the secret ingredient in this recipe so try using them instead of dry thyme leaves.

I’ve been posting soup recipes for the past few weeks and you can blame the cold weather on the East Coast for that. So, hang in there with me, while I try to keep my family warm with soup for supper.

Lentil Soup
Prep time: 20 minutes
Cooking time: 1 hour 20 minutes
Serves: 10

3 tablespoons vegetable oil
1 bay leaf
4 cups chopped onion
1 tablespoon grated ginger
2 tablespoons grated garlic
1 tablespoons minced thyme leaves, (or 1 teaspoon dry thyme leaves)
1 cup chopped leeks, (white parts only)
Salt
1 tablespoon coriander powder
2 teaspoons cumin powder
1 teaspoon chilli flakes, (depending on heat and your preference)
2 teaspoons freshly ground black pepper
3 cups medium-diced celery
3 cups medium-diced carrots
¼ cup tomato paste
2½ cups green lentils, (you can also use brown or red lentils)
12 cups low-sodium chicken or vegetable stock
2 tablespoons lemon juice
2 teaspoons red wine vinegar
4 tablespoons freshly grated Parmigiano-Reggiano cheese

Rinse and soak the green lentils in boiling water for 15 minutes.

Add oil to a large pot, over medium-high heat. When it shimmers add bay leaf, onion, ginger, garlic, thyme, leeks and salt. Sauté until onion turns translucent. Add coriander powder, cumin powder, chili flakes, ground pepper, celery, carrots, and tomato paste. Stir and cook until the oil separates.

Drain the lentils and add to the soup. Then add the chicken or vegetable stock. Cover with a lid and bring to a boil. Once the soup starts boiling, turn the heat to medium-low, remove the lid and let the soup simmer and cook for one hour. Add lemon juice and red wine vinegar, stir and check to see if the salt is sufficient. Turn off the heat. Cover the soup and let it rest for 15-20 minutes. Reheat the soup when you are ready to serve. Garnish with Parmigiano-Reggiano cheese.
Lentil Soup Packet

Molten Chocolate Cake – Happy Valentine’s Day!

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Molten Chocolate Cake3

Happy Valentine’s Day! Bake this easy, decadent Molten Chocolate Cake and you’re bound to impress your sweetheart. This cake has several names – chocolate fondant pudding, chocolate lava cake, and chocolate moelleux. The French call it chocolate mi-cuit (semi-cooked) which, I think, perfectly describes this cake.

The molten chocolate cake was born out of a chocolate accident in the kitchen when its creator master chef Jean-Georges Vongerichten pulled an under-baked cake out of the oven. Served right out of the oven, these individual sized chocolate cakes release their ooey-gooey melted chocolate centers with your first bite. With a scoop of ice-cream, crème fraîche, or whipped cream it’s the perfect Valentine’s Day treat.

Molten Chocolate Cake
Adapted from Food & Wine by Jean-Georges Vongerichten
Prep time: 15 minutes
Baking time: 12 minutes
Serves: 4

1 stick softened unsalted butter, plus 1 teaspoon melted butter for brushing ramekins
1 cup semi-sweet chocolate chips
2 eggs
2 egg yolks
¼ cup granulated white sugar
Pinch of salt
1 teaspoon vanilla essence
2 tablespoons all-purpose flour, plus 2 teaspoons for dusting ramekins
Confectioners’ sugar for dusting, optional
Whipped cream or ice-cream and strawberries as garnish, optional

Place rack in the center of the oven and preheat to 400 degrees F. Butter and flour four 6-ounce ramekins. Gently tap and remove excess flour and set the ramekins on a baking sheet. You can also use molds, custard cups or even muffin tins instead of ramekins.

In a double boiler, oven simmering water, melt butter with chocolate chips. Stir until the chocolate chips and butter melt and turn smooth. Remove from heat and set aside.

In a medium bowl, beat whole eggs, the two yolks, sugar, and salt with a hand mixer, on high speed, for about four minutes or until the mixture turns thick and pale in color. Add the vanilla essence and beat just until it is incorporated. Using a spatula gently fold the chocolate mixture and flour into the egg mixture.

Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cake are firm but the centers are still wobbly and soft. Let the cake cool in the ramekins for one minute. You can serve the cakes in their ramekins or you can run a knife around the edge of each cake and then invert them onto serving plates. Gently remove the ramekins. Sprinkle the tops of each warm cake with confectioners’ sugar and serve with a dollop of whipped cream or ice cream. I’ve decorated my cake with a beautifully carved strawberry rose.

Note:
– I used Ghirardelli premium baking semi-sweet chocolate chips.
– You can make the batter several hours in advance. Butter and flour your ramekins, pour the batter, cover with plastic wrap, and refrigerate until you are ready to bake. Bring to room temperature before you bake.
– Oven temperatures vary so check the cake after they have been in the oven for 10 minutes. The sides should be set but the centers should be wobbly and soft. This is important to get the perfect molten chocolate cake. It took 12 minutes in my oven.

Molten Chocolate Cake4

Broccoli and Cheddar Cheese Soup

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Broccoli Cheddar Soup2

Broccoli and cheddar cheese soup has always been a favorite of mine. It’s a comforting soup with all the creamy richness of cheddar cheese and broccoli. I still remember the first time I ordered it in a restaurant in California. I was hooked and I knew I had to learn how to make it.

You don’t need a whole lot of ingredients and it takes about 30 minutes to make from start to finish. Making the soup begins with a simple roux, like they make in restaurants. I’ve used whole milk, heavy cream, mild cheddar cheese, and vegetable stock. You could switch the mild cheddar for sharp cheddar cheese, if you please.

For a lighter version, you could use oilive oil, evaporated fat-free milk, reduced fat half and half, and reduced fat cheddar cheese. Also, make sure that you use low-sodium vegetable stock or make your stock from scratch using my vegetable stock recipe. I’ve also seen recipes using unsweetened almond or coconut milk instead of milk and heavy cream.

Well, here’s how you make my version of broccoli and cheddar cheese soup. I had it for lunch today, with a piece of whole wheat bread. I really enjoyed it and I hope you will too.

Broccoli and Cheddar Cheese Soup
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4-6

3 tablespoons butter
2 cups finely chopped onion
1 tablespoon finely chopped garlic
¼ teaspoon dried thyme
6 tablespoons all-purpose flour
5 cups whole milk
2 cups vegetable stock, (or chicken stock)
½ cup heavy cream
1 teaspoon salt
1 teaspoon freshly ground pepper
3 cups broccoli florets, (1 pound; I used some of the tender stems as well)
2 cups grated mild cheddar cheese, (8 ounces; set aside ¼ cup to garnish the soup)

Melt butter in a large saucepan over medium-high heat. Add onions and cook, stirring frequently, until they turn soft. It will take about three minutes. Add garlic, thyme, and flour. Stir constantly and cook for one minute. While whisking, slowly pour in the milk, vegetable stock and heavy cream. Add salt and pepper. Stir constantly and cook until the mixture begins to bubble. Reduce the heat to medium-low and add the broccoli. Cook for ten minutes, stirring once in a while, to make sure it is not catching to the bottom of the pan. Off the heat and add cheese. Stir until all the cheese is melted. Garnish each bowl of soup with a little grated cheese.

Note:  You could serve the soup as is or you could puree the soup in a blender, heat it up again, and then serve. I used a potato masher to mash half of the soup and I left the other half chunky. If the soup is too thick you can thin it down with vegetable stock or water.

Winter Soup

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Winter Soup1

Nothing beats a warm bowl of soup on a chilly night, and we’ve been having a lot of those recently. This recipe is sure to become one of your staples. It calls for vegetable stock – a recipe I shared with you last week.

This is a hearty vegetable soup with earthy garbanzos, potatoes, and kale. I’ve browned  the potatoes lightly to deepen their flavor.

I use only the green part of the kale leaves. An easy way to prepare the kale for this soup is to hold each kale leaf upside down by the stem and pull the leaves off, then stack the large greens one on top of the other, roll them into tight bundles and slice them into thin strips.

Hope you get a chance to relax, sit by the fire, and enjoy this delicious soup this winter.

Winter Soup
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 6

2 tablespoons oil
1 cup finely chopped onion
3 cups 1-inch cubed potatoes
2 tablespoons finely chopped garlic
2 bay leaves
½ teaspoon freshly ground pepper
½ teaspoon chilli flakes, (optional)
salt to taste
3 cups chopped kale leaves, (tough ribs and stems removed)
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can garbanzos, rinsed and drained
4 cups vegetable stock, (check my recipe or use low sodium store-bought vegetable stock)

Heat oil in a large pot over medium heat. Add onions and potatoes. Cover and cook for four to five minutes. Add garlic, bay leaves, pepper, chili flakes, and kale. Stir and let the kale wilt. Add tomatoes, garbanzo and vegetable stock. Bring to a boil over high heat.

Once the soup starts boiling, reduce the heat to medium-low and cook for 15 minutes or until the potatoes are tender. Check for seasoning and add salt if needed.

Chicken Cutlets

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Chicken Cutlets1

I remember going to restaurants in India many years ago and ordering chicken or vegetable cutlets and soup instead of the typical masala dosa. It was a great alternative when I didn’t feel like having Indian food. It was often listed on the menu under the Western items section. Well, now we have “Indianized” the cutlet so much that it isn’t considered so much of a Western item on the menu in India any more.

I often use leftovers to make cutlets and my children think I’ve created something new and awesome. When they were young, I would put lots of vegetables into my cutlets and they had no idea! They loved them anyway. What I’m trying to say, is that once you understand the basics of cutlet making, you don’t need a recipe. You can make almost anything into a cutlet. This recipe is one of my favorites. Enjoy!

Chicken and Potato Cutlets
Prep time: 35 minutes (includes time to cook chicken)
Cooking time: 25 minutes
Makes: 15

2 large chicken breasts
½ teaspoon whole black pepper
1½ teaspoons salt
2 large potatoes, boiled and mashed
1 teaspoon cumin seeds
3 teaspoons coriander seeds
2-3 teaspoons red chilli flakes, (depending on heat and your preference)
1 tablespoon kasoori methi, crushed
1 large onion, finely chopped
1 small bunch cilantro, finely chopped
½ teaspoon freshly crushed black pepper
1 cup Panko bread crumbs
2 eggs
Oil for shallow frying

Cook chicken in three cups of water, whole black pepper, and half a teaspoon of salt. The chicken should be cooked well enough so that it falls off the bone easily. It will take about 25-30 minutes over medium-high heat. Cool, shred the meat and put into a large mixing bowl.

Lightly roast cumin and coriander seeds and crush them to a coarse powder.

Add mashed potatoes, the lightly roasted and crushed cumin and coriander powder, chilli flakes, kasoori methi, onions, and cilantro into the large mixing bowl along with the shredded chicken. Add salt and pepper. Mix well. Taste to make sure there is enough salt. Shape into cutlets – either round or oval. Line them on a baking tray.

Heat a large frying pan over medium-high heat. Add oil for shallow frying. There should be enough oil in the pan so that when you put the cutlets in, the oil should come at least half way up the sides of the cutlets.

Beat eggs in a small bowl, and spread the panko crumbs on a plate. Dip each cutlet into the egg and then coat them in breadcrumbs. Add them to the hot oil and fry until golden brown on both sides. Drain on paper towels.

 

Chop N’ Drop Chicken Curry

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Chop and Drop Chicken Curry

As promised, here is my Chop n’ Drop Chicken Curry recipe. I hope you made the Home-made Garam Masala that I posted last week, because this recipe calls for it. You will be surprised at how easy it is to make this tasty North Indian flavored dish.

Yesterday, I visited two of my friends. It was a fun day for me as I got to test this recipe in their homes. For me, it was a great learning experience, because I was cooking in a different environment with different equipment. For example, I have a gas stove in my kitchen and they had electric stoves in theirs. As a recipe developer, I realized that I described my recipes using the experience I had with a gas stove which might differ slightly with an electric stove.

The best lesson that I learned from cooking with friends was that sharing the cooking experience brought me much more joy than cooking by myself. I have those two friends to thank for this new enlightenment!

Chop n’ Drop Chicken Curry
Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 6-8

3 pounds chicken, (one large chicken, cut into pieces)
2 cups thinly sliced onion
2 tablespoons grated garlic, (one whole head or bulb)
3 teaspooons Kashmiri chilli powder, (depending on heat and your preference)
½ teaspoon turmeric powder
2 tablespoons coriander powder
¼ cup water, (or less depending on how much water your chicken gives out)
Salt
2 cups diced ripe tomatoes
2 tablespoons grated ginger, (or cut into short, thin strips – like matchsticks)
¼ cup ghee
3 teaspoons garam masala, (use Home-made Garam Masala)
2 tablespoons chopped cilantro
3 green chillies, slit down the middle, (optional)

Add chicken, onion, garlic, chili, turmeric, coriander, water and salt to a heavy bottomed, wide pan. Please note here that you could add anywhere from two tablespoons to a quarter cup of water, and this would depend on how much water the chicken gives out and whether you drained the chicken well after you washed it. Mix all the ingredients and place on high heat and bring to a boil. Once it comes to a rolling boil, add tomatoes and ginger, stir well, and cook on medium-high heat until the water evaporates and the chicken is cooked – about 10-15 minutes. Add ghee. Stir and fry until the oil separates and the chicken is roasted. Sprinkle garam masala, cilantro and green chillies. Mix everything, cover and cook for five minutes on low heat. Serve with chapatis, naan or rice.

Note: This chicken curry tastes best with the Home-made Garam Masala that you will find in last weeks blog post. You can use one large whole cut up chicken or a combination of pieces. Chicken in the U.S. cooks much faster than in India. So, I cooked it on high heat on a gas stove during the whole process. You may have to adjust the heat and time to make sure the chicken cooks well. I also used ghee for this recipe which added a distinct North Indian flavor and richness to the dish.

 

Sweet Corn Pudding

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Sweet Corn Pudding

This recipe is for one of my best friends who came to our Thanksgiving dinner. She loves this sweet corn pudding and asked if I could post the recipe on my blog. So this one is for you, my dear girlfriend!

I double the recipe and put it in a 2-quart round casserole dish. I usually make two of them because one is never enough for Thanksgiving! I’ve been asked by some of you to share our Thanksgiving menu, so here it is. The picture below was taken by Esther George at our Thanksgiving dinner. Thank you, Essie.

Thanksgiving Menu – 2013
Cajun turkey
Scalloped potatoes
Wild rice with mushrooms
Stuffing with pine nuts
Green bean casserole
Sweet corn pudding
Cranberry sauce
Sweet potatoes with marshmallow topping
Corn bread with honey butter
Gravy
Stripped delight
Apple pies
Mint limeade
Thanksgiving2 2013

Sweet Corn Pudding
Adapted from epicurious.com

Prep time: 5 minutes
Cooking time: 50 minutes (includes time in the oven)
Serves: 8 (as a side dish)

4 cups frozen sweet corn kernels, thawed
4 large eggs
1 cup heavy whipping cream
½ cup whole milk
6 tablespoons sugar
¼ cup (½ stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat your oven to 350 degrees F. Butter an 8x8x2 inch square baking dish. Blend thawed corn, eggs, cream, milk, sugar, room temperature butter, flour, baking powder, and salt in a food processor or blender until the ingredients are almost smooth. Pour the batter into your prepared dish. Bake for 45 minutes until brown and the center is set. You will also see the pudding coming off the edge of the dish. Cool for ten minutes before serving.