Sunday, November 23, 2008

Cheddar Cheese Chowder

Serves 8-10?

3 cups broth
4 medium potatoes, peeled and cubed into bite sized pieces
1 medium onion, finely chopped
1 cup sliced carrots, or more to taste
1/2 cup diced green pepper

1/3 cup butter
1/3 cup flour
3 1/2 cups milk
3 cups grated sharp cheddar cheese
1/4 tsp hot sauce, optional

Simmer vegetables in broth until tender. Turn heat off.
Make a roux by heating butter and flour on low. Cook 1-2 minutes. Gradually add milk and cheese, stirring until smooth & melted.
Pour cheese sauce into veggie soup mixture. Serve immediately. Do not boil.

Source: Sally Dansey

Tuesday, November 18, 2008

Gujrati Dal

Mixed lentils and vegetable stew

1 cup mixed yellow lentils, pink lentils, yellow split peas, and yellow split mung beans (toovar, masar, channa, and moong dal)
3 tomatoes (about 3/4 lb)
1 small eggplant (about 3/4 lb.)
1 squash/zucchini (6-7 in.)
1/2 tsp turmeric
1 tbsp chopped ginger
1 tsp chopped garlic (optional)
2 green chilis, seeded and minced, or 1/3 tsp red pepper
4 tbsp ghee
3/4 tsp black mustard seeds
3/4 tsp cumin seeds
1/3 tsp ground asafetida
2 1/2 tsp salt
8 kari leaves or 2 tbsp chopped fresh cilantro

Pick over and wash dal (lentils/etc). Soak in a bowl in 2 in. of water for 2 hours, drain.
Blanch and peel tomatoes, cut into 1-inch wedges. Cut eggplant and squash into thick 1 1/2 inch sticks, like short french fries.
Put dal in a deep pot with turmeric, ginger, garlic, chilies, and 3 cups of cold water, and bring to a boil. Reduce heat, cook 45 minutes or until fully cooked and tender. Turn off heat, let cool a bit, puree. There should be 4 cups of puree; if not, add water.
Heat ghee on high heat, add mustard seeds. When they're done popping (very quick), add cumin seeds. When they turn dark (about 10 seconds), add asafetida, stir, add tomatoes. Cook 3-4 minutes, stirring, but not mashing up tomatoes. Add eggplant and squash, cook 3 more minutes.
Add lentil puree and salt, boil, simmer 20 minutes or until vegetables are cooked and tender. Add kari or cilantro and serve.

Dan's note: watch out for the asafetida! It is intense! Your kitchen will smell like it! Don't use too much or your food will all smell like it! Also, when it says "there should be 4 cups of puree there", I think maybe more like 3. It's real thin if you add water to make 4 cups.

Source: Classic Indian Cooking by Julie Sahni, pg. 280-282

Monday, November 17, 2008

Safaid Channe

(Chickpeas in ginger sauce)

3 15-oz. cans chickpeas, or 4 c. cooked chickpeas with 1 c. liquid
1/4 c. vegetable oil
2 c. finely chopped onions
2 tsp garlic, minced
2 tbsp ginger, shredded
2 tbsp ground coriander
1/3 tsp ground cardamom
1/2 tsp mango powder, or 1 1/2 tsp lemon juice
1/4 tsp red pepper
1/4 tsp black pepper
1 medium tomato, chopped, or 1/2 c. canned diced tomatoes
1 tsp salt (or to taste)
1 medium onion, peeled and thinly sliced
1 green chili, shredded

Drain chickpeas, saving liquid.
Heat oil on medium-high. Fry onions for 5 minutes or until light brown, stirring so they don't burn.
Add garlic and ginger, reduce to medium, fry 2 minutes. Add spices, stir. Add tomatoes, cook until the oil begins to separate from the mixture, about 6 minutes.
Add the chickpea liquid, the lemon juice (if you're using it), salt, and 1/2 cup water (optional). Simmer 10 minutes, covered, or until it's a pulpy gravy. Add the chickpeas and cook, covered, for 10 more minutes. Turn off heat, check for salt, garnish and serve.

Source: Classic Indian Cooking by Julie Sahni, pg. 274-275

Gobhi Matar Rasedar

(Cauliflower, peas, and potatoes in a soupy sauce)

1 small head cauliflower (1-1 1/4 lb.), washed, broken into about 1 1/2 inch flowerets/slices
2 medium potatoes (about 1/2 lb.), peeled, cut into 6 pieces
1/2 c. ghee or vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
1/2-1 tsp red pepper
1 1/2 c. shelled peas, or 10 oz. frozen peas, defrosted
1 1/2 c. pureed or chopped fresh tomatoes, or 3/4 c. canned tomato puree (or canned tomatoes, which I prefer)
4 tsp salt
3 tbsp fresh cilantro (or 1 1/2 tbsp dry cilantro)

Heat the ghee on medium-high. Add cumin, fry until dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, and red pepper, stir, and immediately add cauliflower, potatoes, and peas (if fresh). Fry, stirring constantly, until the vegetables sear a bit, about 5 minutes. It'll be very dry, don't worry; just try not to let it burn. Add tomato puree, fry until it thickens and the fat separates a little, about 3 minutes.
Add water as needed, up to 3 c., and the salt. Reduce heat, simmer covered, until tender and cooked through, about 15 minutes. Add peas (if frozen), cook 5 minutes, turn off heat. Season, top with cilantro, serve in bowls.

Source: Classic Indian Cooking by Julie Sahni, pg. 256-258