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Nettle Naan

Nettle Naan

Nettle Naan

 

3½ to 4 C. all-purpose or bread flour

2 tsp. yeast

2 tsp. salt

3 T. powdered nettle

1 C. warm water

1 T. honey

⅜ C. milk or thin yogurt

2 to 3 T. olive or sunflower oil

 

Starting out with 3 C. flour, mix all ingredients together until a soft dough forms. You can do this by hand or in a stand mixer with a dough hook. Work dough several minutes, until smooth and elastic, adding remaining flour only if necessary. Cover airtight and let rest for an hour. Deflate the dough and divide it into 12 evenly sized pieces. Roll into round balls, cover, and let rest for 30 minutes. (Or close airtight in a tub and chill for up to 24 hours.) Roll each ball out to a roughly 6-inch disc, then stretch into a teardrop shape. Heat a cast-iron skillet or griddle on medium and lightly oil the surface. Cook naan for 1to 2 minutes on each side, or until flecked with brown and bubbled. Wrap in a cloth while you finish baking the remainder

Salmon Chermoula

Salmon Chermoula

Salmon Chermoula

 

4 salmon steaks

1 small onion, roughly diced

2 garlic cloves

2 heaped tbsp parsley

2 heaped tbsp cilantro leaves

1/2 tomato, peeled and roughly diced

1/2 tsp ground cumin

1/2 tsp sweet paprika

1 tsp lemon or white vinegar

A pinch of kosher salt

Freshly ground black pepper

3 tbsp extra virgin olive oil

Extra lemons to finish the fish

 

Mix all the ingredients in a food processor. Season the salmon steaks, or any oily fish you are using, with salt and black pepper on both sides. Coat evenly with all the chermoula and marinade for at least one hour. In a pan, heat 1 1/2 tbsp of canola oil until shimmering but not smoking. Cook over medium heat until browned and cooked to your liking, 3 to 4 minutes per side. To have a perfect crust, avoid disturbing the fish while it’s cooking. Transfer the salmon to a plate and squeeze some lemon on top.

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

 

For the meatballs (kefta):

1lb ground beef or lamb

1 small onion, grated

1 garlic, minced

2 tbsp parsley, chopped

2 tbsp cilantro, chopped

½ tsp cumin, freshly ground

¼ tsp paprika

1 pinch of cayenne or to taste (optional)

Salt

Freshly ground black pepper

 

For the sauce and vegetables:

1lb fresh or frozen green peas

½ lb tender asparagus, trimmed and cut into ½ inch segments

2 tbsp oil

1 medium onion, chopped

½ tsp turmeric

1 tsp ground ginger

¼ tsp saffron

Juice of ½ lemon

A small handful of chopped parsley

4 eggs

 

Combine all the ingredients for the kefta together and form into small meatballs. Heat 1 tbsp of oil in a large, fairly deep pan and brown the meatballs on all sides. Remove from pan and set aside.  Pour the remaining oil into the same pan and add the chopped onion. Cook until translucent but not browned. Add the spices and 1 ½ cups of water. Season with salt and pepper and bring to a boil. Gently slide down the meatball and cook, covered, for 15 minutes. Add the peas and asparagus to the sauce and continue cooking for another 10 minutes, uncovered, until the vegetables are tender, and the sauce has thickened a bit. Carefully break the eggs into the sauce and poach them until set. Add the lemon juice and chopped parsley and serve at once with bread to soak up the goodness that is this sauce.

 

Sheet Pan Supper: Chicken Tikka

Sheet Pan Supper: Chicken Tikka

In the recipe in the book, Sodha has you mash the ginger, garlic, chiles and spice in a mortar and pestle to a paste. I suppose you could also process them in a food processor or blender. I went for the method that required the least extra objects and just minced everything and mixed it, which is how I’ve written it below. If you’d prefer not to mince, definitely use one of these other methods.

Worried about spiciness? Because I think this is a good thing to know about whoever is writing your recipes, I consider myself a moderate heat appreciator, but I cook fairly mild because my 6.5 year old is not. Even with a full jalapeno in there (which can run quite mild or hot, so not necessarily a perfect measure) and a 1/4 teaspoon spicy chili powder, this was just lightly hot. The yogurt really dulls the heat. Hope that offers a guidance so you can adjust it to your preference.

tikka

For the chicken
1 3/4-inch piece of ginger, peeled and minced (see Note up top)
4 cloves of garlic, minced or pressed
1 fresh green chili (I used a jalapeno), seeded and minced
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)
For the vegetables
3 tablespoons olive oil
1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds
To finish, if desired
A few thin slices of red onion
Lemon wedges
Salt
Dollops of yogurt
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix thereof

Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge. When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with your hands until evenly coated. Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through. While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed. When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Chicken & Onion Tagine

Chicken & Onion Tagine

Im not sure why this picture shows a sheet pan instead of tagine? =)
Im not sure why this picture shows a sheet pan instead of tagine? =)

1 tbsp. kosher salt, plus more to taste
6 cloves garlic, roughly chopped
2 tsp. cumin seeds, crushed
1 tsp. paprika
1 tsp. ground turmeric
5 tbsp. olive oil
4 skinless bone-in chicken thighs
4 skinless bone-in chicken drumsticks
1 tsp. crushed saffron threads
4 medium yellow onions, cut into 12 wedges each
Freshly ground black pepper, to taste
1 lemon, thinly sliced crosswise, seeds removed
1 1⁄4 cups pitted green olives
1⁄3 cup finely chopped cilantro
Cooked white rice, for serving

Make a spice paste: Using the flat side of your knife, chop and mash salt and garlic together on a cutting board into a smooth paste; transfer paste to a large bowl and stir in cumin, paprika, and turmeric. Stir in 3 tbsp. oil, and then add chicken thighs and drumsticks; toss until evenly coated. Cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours. Heat remaining oil in an 8-qt. Dutch oven or large tagine over medium-high heat. Working in batches, add chicken pieces, and cook, turning once, until golden brown on both sides, about 10 minutes; transfer to a plate and set aside. Add saffron and onions to pot, season with salt and pepper, and cook, stirring occasionally, until soft, about 15 minutes. Return chicken to pot along with lemon slices and 1 cup water, and bring to a boil; reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 40 minutes. Remove from heat, and scatter olives and cilantro over chicken; serve with rice.

Aloo Gobi Tart Recipe

Aloo Gobi Tart Recipe

sheet2 cup Cauliflower florets
2 Potatoes (medium size)
1/2 teaspoon finely chopped ginger
1/2 cup finely chopped Onion
1/4 cup finely chopped Tomato
3 teaspoon Canola Oil (or any cooking oil)
1/4 teaspoon Cumin Seeds / Jeera
2 Cardamon pods
1/4 teaspoon Turmeric Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Kashmiri Chili Powder or red chili powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Coriander Powder
1/4 teaspoon Garam masala
2 teaspoon Yogurt
2 cup + 4 teaspoon Water
Salt to taste
1 Puff Pastry Sheet (preferably Pepperidge farm), substitute with home made or store bought pie crust
1/4 tablespoon Butter (Optional)
2 tsp Dried fenugreek leaves / Kasuri Methi (Optional)

Preheat oven to 400 F. Line a baking tray with wax/parchment paper or foil. Brush it with butter/oil. Place 1 frozen puff pastry sheet on it and allow it to thaw. Wash cauliflower florets. In a sauce pan, add 2 cup of water, 1/2 tsp salt. Bring it to boil. Turn off and add the cauliflower florets. Let it stand for couple of minutes. This step will cleanse the cauliflower. In another sauce pan, boil Potatoes until it is 95% cooked (fork tender). I prefer to steam the potatoes. I cut them into equal size chunks and put it in my steamer for 5-6 minutes. In a wok/kadai, add oil. When it is hot add cumin seeds and allow it to sizzle. Add cardamon, finely chopped ginger. Add onion. Sauté until it turns translucent, for 2-3 minutes on medium flame.
Then add tomato, 1/2 tsp salt and sauté for another 3 minutes or until it becomes mushy. Add turmeric powder, chili powder, kashmiri chili powder, sauté. Add 2-4 tsp water to prevent it from sticking. Add cumin powder, coriander powder and sauté. Add 2 tsp yogurt, potato and cauliflower. Mix well. Adjust salt as per taste. Then add garam masala, mix and close the kadai with a lid and let it simmer for couple of minutes. This will allow the flavors to marry well. Do not forget to stir in between to avoid sticking to the pan. Open the lid, if there is any liquid left cook for couple of minutes until the water evaporates. Turn off and allow it to cool.
Place the baking tray in oven and bake the puff pastry sheet for 10 minutes. Remove it from the oven and reduce the temperature to 350 F. Spread the Aloo Gobhi Masala on the tart. Add few swirls of butter and bake for another 10-15 minutes. Serve it hot.

Herbed Naan – From 5 Minute Dough

Herbed Naan – From 5 Minute Dough

2¾ cups hot water, 110-115˚F0ab4479f9cceba81c0b43c9726b46d4a
1½ tablespoons granulated yeast
1 tablespoon sea salt
2 tablespoons sugar
¼ cup extra virgin olive oil
6½ cups unbleached all-purpose flour
â…“ cup extra virgin olive oil
¼ cup finely chopped fresh herbs, I like to use ½ cilantro and ½ Italian parsley, but other herbs would also be good
sea salt

Mix the water, yeast and sugar in a 5-quart bowl, or a lidded (not airtight) food container. Stir and let sit till yeast is bubbly. Stir in olive oil and sea salt. Mix in the flour with a large wooden spoon or a heavy duty large whisk till all flour is incorporated. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 3-4 days. Combine oil and herbs in a small bowl. When you’re ready to make the naans, remove dough from refrigerator. Liberally sprinkle flour on a work surface. With a large spoon, scoop up 10 lumps of dough about the size of a small apple. Refrigerate remaining dough. You can keep this dough refrigerated for 3-4 days. Make more naans, form into a loaf and bake bread like this recipe for Olive Oil Boule or form into smaller balls and make dinner rolls. Roll dough balls in flour to coat all surfaces, then flatten each with the palm of your hand. With a rolling pin, roll dough into circles (don’t worry, they don’t have to be precise circles, real naans aren’t supposed to be perfectly round) about 8 inches in diameter. Keep work surface well dusted with flour to prevent sticking. Stack rolled dough circles on a platter, separating them with parchment or waxed paper. Heat a large sauté pan over medium-high heat. Coat surface lightly with olive oil. Place one dough circle in heat pan. Brush top surface with herb/oil mixture. If bubbles begin to form in dough just flatten them with your brush. This will give your finished naan lots of interesting texture. Continue cooking until bottom side is a light golden brown. Flip naan to other side and brush top side lightly with herb/oil mixture. Continue to cook until second side is light golden brown, then flip one more time and cook for another 20 to 30 seconds. Remove naan to a plate and sprinkle with sea salt. Repeat process with other dough circles, stacking them on a plate, separating each one with paper towels.

Crispy Onion Bhajis

Crispy Onion Bhajis

Crispy Onion Bhajis

 

2 white onions, sliced or spiralized using the flat noodle blade

3/4 cup | 105 grams gram flour/chickpea flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 green chili, , deseeded and finely chopped

2 tablespoons freshly chopped cilantro

1 teaspoon lemon juice

5-6 tablespoons water

coconut oil for frying

 

Place the flour, baking powder, salt, cumin, turmeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water. Once you’ve got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands. Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you’ve got about a half inch layer of oil. Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone. Serve these hot on their own or with a cucumber mint raita and enjoy!

Apple Chutney

Apple Chutney

Apple Chutney

Chutney is a piquant relish. It is usually eaten in small amounts to add flavor and to accent a meal. To can: process chutney in a boiling water bath for 15 minutes for pints and 25 minutes for quarts. The following recipe is flexible as to which fruit is used.

 

1 cup pitted prunes, chopped

1 1/2 cups apple cider vinegar

2 cups brown sugar

1 teaspoon coriander seeds, ground

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 to 1 teaspoon ground cayenne pepper (optional)

3 medium-sized (crisp) apples, peeled, cored and chopped

1 cup currents, chopped

1 cup onions, chopped

2 medium tomatoes, peeled, seeded and chopped

Cover the prunes with water and boil for 10 minutes. Drain and chop. Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prunes, apples, currents, onions, and tomatoes. Cover and boil stirring frequently with a wooden spoon for about 30 to 40 minutes. Chill or serve warm. Refrigerate for up to two weeks or can.

 

To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids prepared according to manufacturer’s instructions, adjust lids and process for 15 minutes in a boiling water bath. Makes two pints.

Moghul Braised Chicken

Moghul Braised Chicken

1 T. finely chopped garlic
2 T. ground coriander
1 C. plain yogurt
1/2 C. heavy cream
24 whole cloves
1-1/2 lbs skinned boneless chicken breast meat
3 C. finely chopped onions
4 bay leaves
1-1/2 T. finely chopped fresh ginger root
3/4 C. light veg oil
2 T. kosher salt
1/4-1/2 T. red pepper
12 green cardamom pods, slightly crushed

Place the chicken on a cutting board, and using a sharp knife, slice them thinly into 1/4-inch thick medallions, as for scallopine. Cut the medallions into 2/5 inch pieces and set aside.  Heat the oil in a wide heavy-bottomed pan, preferably one with a non-stick surface, and add onions, garlic, and ginger. Over medium-high heat, cook them until they turn pale and begin to brown, about 10 minutes, stirring constantly to prevent burning. Add cardamom, cloves, bay, and cook, stirring rapidly, until cardamom pods and cloves are fried and puffed and the bay leaves turn brown, about 5 minutes. The onions should by now be light golden brown. Add coriander and red pepper, stir for 10-15 seconds, and add 2 T. the yogurt. Continue frying the mixture until the moisture from the yogurt evaporates. Then add two more T. yogurt and fry. Keep adding yogurt and frying until the whole C. yogurt is used up, about 5 minutes. Add the chicken pieces and sauté, turning and tossing until the meat loses its pink color, 3-5 minutes. Add 1/2 C. boiling water with the salt, and mix. Reduce heat to med-low and simmer, covered, until the fillets are cooked and fork-tender, about 25 minutes. The oil will begin to separate from the gravy, which should be fairly thick by now, and to coat the chicken pieces. stir in the cream and turn off the heat. Let the korma rest, covered, for an hour before serving, when ready to serve, heat thoroughly, check for salt, and serve.

Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee)

Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee)

Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee)

2 pounds shrimp, preferably large to medium (about 28–32 shrimp per pound)

7 tsp. light vegetable oil

2 C. finely chopped onions

2 tsp. minced garlic

1 1/2 tsp. ground or crushed fresh ginger root

2 green chilies, or more, to taste, seeded and minced

1/4 tsp. turmeric

2 tsp. ground coriander

3 C. coconut milk

1 1/2 tsp. Kosher salt

2 tsp. minced fresh cilantro (or substitute 1 tsp. dry cilantro leaves)

 

Shell and devein shrimp. Wash them thoroughly, and set aside. Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn. Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5–7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.  Note: This dish has a lot of gravy and must be served with rice. Best, of course, is plain cooked rice; then all the flavors can be enjoyed without any interference from the pilaf spices.

Moongphali Chatpata (Fiery Spicy Peanuts)

Moongphali Chatpata (Fiery Spicy Peanuts)

1 tsp. Chat Masala
4 tsp. powdered sugar
1/2 tsp. Hungarian paprika
1/2 tsp. Kosher salt
1/2 tsp. ground cayenne
1/2 tsp. peppermint leaves, powdered
1/4 C. peanut oil
2 C. raw peanuts

In a small bowl, mix together Chat Masala, powdered sugar, paprika, kosher salt, peppermint leaves, cayenne and set aside. In a large frying pan over medium/high heat, warm the peanut oil. Add peanuts and fry, stirring and tossing until the peanuts brown and begin to crack, about 6-7 minutes. Strain peanuts in a colander to drain the oil. Transfer to a large bowl, sprinkle in the spice mixture in small quantities and carefully toss. Repeat until all of the spice has been thoroughly mixed onto the peanuts.

To make Chat Masala: Mix 4 tsp. toasted and ground cumin seeds with 2 tsp. Amchor. Add 2 tsp. Cayenne, 1 tsp. each powdered mint leaves, black pepper and kosher salt, ¼ tsp. asafetida, and ¾ tsp. black salt (optional). Mix well and store in airtight container.