ALOO SAAG (POTATO AND SPINACH CURRY)

Ingredients:

1 bunch of fresh baby spinach
1 clove garlic, chopped fine
1 small onion, chopped fine
1 fresh green chilli, chopped fine
2 thin slices of fresh ginger
3 medium potatoes, peeled and cut into bite-sized chunks (I used yukon gold)
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric
1/2 T garam masala
1 tablespoon canola oil (for saute)
Salt to taste

Saute garlic, onions, ginger and pepper. Add the chopped potatoes, cook until brown. Add little water if needed.

In the meantime, wash and rinse the fresh spinach repeat process until very clean. Chop spinach into small pieces.

Add the spinach into the potatoes. Stir in all the rest of the ingredients. And simmer for few more minutes.

Add salt and pepper to your taste.

Aloo Saag served with Dosas, Basmati Rice.

DARING COOKS CHALLENGE PART 2 - INDIAN DOSAS

As i have mentioned in my DARING COOKS CHALLENGE PART 1-INDIAN DOSAS I made dosas for the second time and challenged myself further to make a different kind of batter. I used the same filling and chutney so pls. check my Part 1 for the recipes. Yes, i made it again because we liked it.

I used AP flour with my first challenge and i was satisfied, this time i challenged myself to make my own batter from scratch, using the lentil/brown rice combination. It's definitely a make ahead thing. It took me 2 days to make the batter, from soaking both the lentil and brown rice to grinding them,to the fermentation.

The lentil/brown rice is way better. It had a nutty flavor and was crispy inspite of the coarse grind. I will grind my lentil and rice finer next time, maybe i can make the paper dosa! Nothing wrong w/ challenging myself again ha!ha!. It was worth doing this dish the second time around. Also i made aloo saag as a side dish.

I know there are a lot of versions to this kind of dosa batter, some calls for more than 2 kinds of grains and other ingredients. I decided to work on what i already have, brown rice and lentil.

Wash and rinse the grains. Fill each bowls w/ enough water to cover the grains. Cover the bowls and soak overnight.

Use a food process or use a blender to grind the grain mixture. Add little water. (I will be grinding this batter a little bit further to make the grains fine the next time i'll make this).

Cover and keep the batter in a warm place for fermentation about 5 hours. I kept mine beside the refrigerator. It should at least be foamy on the top. The batter should be ready for cooking or keep the rest in the ref for further use. Speaking of which, i still have extra batter in the ref waiting..i wonder how else could i use the batter aside from dosas. Suggestions will be appreciated.

Heat a nonstick pan or griddle with little canola oil until hot but not smoking. Pour a ladleful of batter and spread immediately into a circular motion just like you would a pancake or a crepe.
Flip the dosa over when the edges starts to curl up and turn golden.
Cook the other side for few more minutes.
The dosa should be crisp and golden in color.

These Dosas were crispy and has the nutty flavor. I prefer this than the AP flour batter.

I served my Part 2 Indian Dosa with Aloo Saag and Tandoori Chicken.

Samosas (INDIAN APPETIZER)

Traditionally Samosas are triangular in shape but i wanted mine to look like an empanada. I also opted to use chili flakes in lieu of the chili powder.

Samosa(An Indian appetizer, could be prepared w/ meat or plain vegetables)

Pastry Dough:

1 ½ C All Purpose Flour

¼ C oil

1/8 C water
1 t salt

¼ t red chili powder (I used chili flakes)

Filling:

4 medium potatoes, peeled and mashed coarsely

½ C green Peas

½ t Garam Masala or Tandoori Masala

¼ t pepper

Salt to taste

¼ t Red chili powder

1 t cumin

3 T oil

1 finely chopped Green chili

1 t lemon juice

Oil for frying

Filling:

Heat oil and stir in the green chilies. Then add the mashed potatoes and peas.

Add the garam or tandoori masala, pepper, red chili powder and cumin powder.

Mix well and let it cook for 5 to 6 minutes covered.

Add the lemon juice and mix well.

Remove and let it cool.

Pastry:

Mix the flour, water, oil, salt and red chili powder to make a stiff dough.

Set the dough aside and let it relax.

Making the Samosa:

Cut the pastry dough into 4 equal parts.

Roll dough into round about 6 to 8 inches in diameter.

Cut into two parts (like a semi circle).

Moisten the straight edge with water.

Take one semi circle and fold it in a shape of cone.

Stuff about a tablespoon of the potato-pea mixture into the cone and seal the edges w/ little water. Repeat process.Heat oil and deep fry the samosas.

Fry in batches until samosas turns golden brown.

Serve hot with Tamarind Chutney or just by itself.

I also use eggroll wrappers to make samosas, when i'm in a hurry.


ENJOY!!!!

Scallop and Shrimp Curry

Ingredients
· 1 lb sea scallops
· ½ lb shrimps, deveined and take out shells
· fine sea salt and freshly cracked black pepper to taste
· 3 tbsp oil
· ½ bamboo shoots
· ½ sweet peas
· 3 shallots finely chopped
· 2 bird’s eye chili peppers finely chopped
· 1 tsp fresh/frozen lemongrass minced
· 1 tsp fresh ginger minced
· 2 stalks scallion thinly sliced (reserve a bit for garnish)
· 4 garlic cloves finely chopped
· 1 bay leaf
· 1 tbsp curry powder
· 1 cup unsweetened coconut milk
· 1 cup water
· 1 tbsp fish sauce
· 1/3 cup white wine
Rinse and pat scallops dry with paper towels. Cut scallops in half if they are jumbo size. Sprinkle with salt and pepper to taste on both sides. Heat oil in deep, heavy skillet over high heat. Sauté scallops until golden and just cooked through. Transfer to platter. Then sauté the shrimps until light pink in color. Transfer to platter.
Mix lemongrass, chili, ginger, scallion, garlic, bay leaf, curry powder and little water to make a paste using an immersion blender or food processor. Put skillet back on burner and add shallots and shoots. Sauté until slightly golden and then add the paste mixture to same skillet. Mix the ingredients until they are evenly coated with oil. Whisk together the coconut milk and water and pour into skillet. Reduce heat to medium. Simmer until slightly thickened. Add white wine and fish sauce and simmer to desired consistency. Season to taste with salt and pepper. Return scallops to skillet 3 minutes before serving. Garnish with green scallions.

LAMB ROGAN JOSH (LAMB CURRY)

INDIA
Recipe Source: Fresh and Tasty Casseroles

(Richard Caroll)

Had this for Thanksgiving=:) I had non traditional Tday menu .

Ingredients:
3 lbs lamb (I used lamb ribs)
1 onion, thinly sliced
2 inch piece of fresh root ginger, finely chopped
2 cloves garlic, crushed
2 tbsp garam masala
1 tsp each paprika, turmeric and chili powder
4 cardamom pods, crushed
salt To taste
1 cup plain yogurt ( I used Greek)
2 cups canned chopped tomatoes
fresh cilantro to garnish. (I forgot to garnish when i took the pics=:)

*Heat the oil in a large heavy based frying pan and add the onion, ginger, garlic, spices and a good pinch of salt.
*Fry over a low heat for 5 minutes, or until the onions have softened.
*Add the lamb and 2 tablespoons of the yogurt.
*Increase the heat to medium and cook for 4 minutes or until the yogurt is absorbed.
*Repeat with the rest of the yogurt.
* Increase the heat to high, stir in the tomatoes and 1 cup of water and bring to a boil.
* Reduce the heat, cover and simmer for 40 minutes or until the lamb is tender, stirring occasionally and adding more water if the sauce becomes too dry.
*Uncover the pan, increase the heat to high and cook stirring constantly, for 5 minutes or until the sauce thickens.
*Garnish with cilantro. And a dollop of sour cream.

LAMI KAAYO- VERY DELISH