I apologize for taking so long to post our cooking club pictures and recipes. Indian food night was a complete success. Personally I was surprised to find that it wasn't too hard to make this stuff at home. We definitely would have done a restaurant proud!
For this blog I think we'll start with dessert first. And what a dessert it was! Janna Mathews is responsible for three dessert offerings: Gulub Jaman, Gajar Halva, & Pistachio Ice Cream. By the way if anyone had told me I would salivate at the thought of carrot pudding, I would have said they were crazy. I was so wrong!! Here are Janna's comments about the desserts.
"When creating the dishes for the indian food, I was worried that the ice cream and the Gulab Jamun wouldn't be enough. I thought they would compliment each other well, but wanted to try something more. On a whim, I tried the Gajar Halva or Carrot Dessert.What a surprise. It was almost as popular as the ice cream. I was glad I tried something I woudn't have normally attempted. It really worked out for me."
GULAB JAMUN (serves 2-4)
1¼ cup sugar
3 cups water
4 drops rose water
7 tbsp powdered milk
3 tsp self-raising flour
1 tsp semolina (Sooji)
3 tsp butter
pinch of saffron
milk to mix
oil for deep frying
- Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside.
- Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough.
- Divide into 18-22 equal portions, and roll each portion into a ball.
- Heat the oil and gently deep fry the balls until golden brown.
- Remove with slotted spoon and put into the syrup.
- Bring the syrup to a boil, then remove from the heat.
- Transfer the balls to a large shallow serving dish.
3 lb/1.5kg carrots
5½ oz/150 g butter
2½ cups milk
¾ cup evaporated milk
½ cup tbsp sugar
raisins, cashews, pistachios to decorate
- Rinse, peel and grate carrots.
- Melt a butter in pan.
- Add the grated carrots and stir for 15-20 minutes.
- Add the milk, evaporated milk, crushed cardamoms and sugar to the mixture and continue to cook, stirring constantly for an additional 20-30 minutes.
- Transfer the carrot mixture into serving dishes. Decorate with the chopped pistachios, raisins and cashews. Serve immediately.
KULFI ICE CREAM (serves 4-6)5 cups canned evaporated milk3 eggs whites3 cups confectioner's sugar1 cup pistachios, choppedplus extra to decorate½ cup almonds½ cup raisins1 tsp ground cardamom5-8 candied cherries to decorate (optional)
- Start preparing the day before you want to serve ice cream. Place the cans of evaporated milk on their sides in a pan. Pour in enough water to come about three-quarters of the way up their sides and bring to a boil.
- Reduce the heat, cover tightly and let simmer for 20 minutes. Remove from the heat, let cool, then let chill for 24h. Place a large bowl in the refrigerator to chill.
- The next day, whisk the egg whites in al spotlessly clean, grease free bowl until soft peaks form. Pour the evaporated milk into the chilled bowl and whisk until doubled in size. Fold in the egg whites, then the sugar. Add the pistachios, almonds, raisins and cardamom.
- Cover the bowl with plastic wrap and freeze for 4 hours, or preferably overnight, until set.
- Scoop the ice cream into serving dishes, decorate with chopped pistachios and candied cherries to serve.
- 1/2 cup nonfat plain yogurt
- 1/2 teaspoon curry powder
- 1 tablespoon mango chutney
- 1 tablespoon finely chopped fresh cilantro or parsley
Combine ingredients in a small bowl.
|Step 1: You will need|
Step 2: MangoBegin by carefully peeling 2 fresh mangos. If the mangoes are really ripe, you'll be able to remove some of the skin with your hands. Cut away as much of the flesh as possible, leaving the stone. Put the flesh into a bowl, and use a spoon to roughly mash it into pulp.
Step 3: Fry spicesHeat 2 tablespoons of vegetable oil in a non-stick pan over a medium heat. Then add 2 dried red chillies, 2 black peppercorns, a pinch of cumin seeds, 1/4 of a teaspoon of coriander seeds, 1/4 of a teaspoon of onion seeds, and 1/4 teaspoon of mustard seeds. The seeds will pop and sizzle.
Step 4: Add more spicesNow stir half a teaspoon of salt, 1 teaspoon of sugar, and a quarter of a teaspoon of paprika into the pan.
Step 5: Add lemonAdd 1 tablespoon of fresh lemon juice, and stir. Turn the hob down to a low heat.
Step 6: Add mangoNow add the mashed mango pulp. Continue to cook over a low heat for 5 minutes, stirring occasionally.
Step 7: ServeYou can keep the chutney for up to a week, in an airtight container in the fridge
Our next recipe comes from Bonnie Stewart. She prepared a tasty Indian drink called a lassi.
Mango Lassi recipe
2 cups plain yogurt
2 mangoes, cut in chunks
1 cup ice (don't need as much if using frozen mango)
1/2 cup sugar (Splenda works too, but use a bit less)
Blend in a blender until smooth. You might need to add a little milk to thin down the mixture, depending on how well your blender works. You can also use mango puree.
"The original recipe calls for 3 teaspoons salt in the sauce and 4 teaspoons in the marinade, but that makes it WAY too salty. Use your own judgment, and definitely add salt to the sauce TO TASTE. (It needs salt, but nowhere near 3 teaspoons, especially if you are using tomato sauce with salt in it; nearly all varieties contain quite a bit of salt.) I reduced the salt a lot above, but I haven’t tried the recipe again to make sure those amounts work. (The version I brought to cooking night was still too salty, and it had less than half of what the original recipe called for.)"
Chicken Tikka Masalafrom allrecipes.comsubmitted by Yukatarating: 4½ out of 5 stars (1266 reviews)Marinade and Chicken1 cup yogurt1 tablespoon lemon juice2 teaspoons ground cumin1 teaspoon ground cinnamon2 teaspoons cayenne pepper2 teaspoons freshly ground black pepper1 tablespoon minced fresh ginger1 teaspoon salt*3 boneless skinless chicken breasts, cut into bite-size pieces4 long skewersSauce1 tablespoon butter1 clove garlic, minced1 jalapeno pepper, finely chopped2 teaspoons ground cumin2 teaspoons paprika½ teaspoon salt, or to taste*one 8-ounce can tomato sauce1 cup heavy cream¼ cup chopped fresh cilantroIn a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt. Stir in chicken, cover, and refrigerate for 1 hour.Preheat a grill for high heat.Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt to taste. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.The next food offering comes from me - Amanda Thorn. I found a recipe from one of my favorite Food Network chefs - Aarti Sequeria (of Aarti's Party). This was so easy to make and truly delicious. Aarti definitely does a good job of making Indian food accessible to the home cook. I highly recommend checking out her recipes.Crispy Coriander Potatoes
- 1 1/2 pounds small red potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons minced fresh cilantro
- Squeeze fresh lime or lemon, optional
Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.
In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.
Bonnie Fairbanks Elton (though at the time she was just Bonnie Fairbanks) prepared Samosas. I don't have her specific recipe, so here is a recipe I found online. The picture, however, is of pre food she prepared. They were especially good with a little mango chutney on top.
- 3/4 teaspoon salt
- 2 1/4 cups self-rising flour
- 6 tablespoons (3/4 stick) butter, cut in small pieces
- 9 tablespoons water
- 1 1/2 pounds potatoes, peeled and cut into chunks
- 1 cup fresh or frozen mixed peas, corn, and carrots
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 teaspoon finely chopped garlic
- 1 1/2 teaspoons finely chopped fresh ginger
- 1/2 habenero chile, minced
- 1/2 teaspoon garam masala spice blend
- 1/2 teaspoon turmeric
- 1 teaspoon red chile powder
- 1 1/2 teaspoons salt
- 1/2 lemon, juiced
- 2 tablespoons chopped fresh coriander leaves
- Vegetable oil, for frying
To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
To make the filling: Boil the potatoes until tender. Drain and set aside.
If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney
Madelynne Brown prepared Pouri & Lamb and Cabbage Curry. Check out the pictures below.
2 Green Peppers
2 lbs Meat, mix or select one
2 Heads of Cabbage
Madras Curry Powder, to taste
Panang Curry Powder, to taste
Salt, to taste