Indian Pantry Essentials

After a conversation with my sister Janna, wherein she was surprised I don't use curry powder, I've put together a list of pantry essentials I personally recommend for Indian cooking. :) 

Coriander powder

Turmeric powder

Pure red chili powder (an acceptable substitute is cayenne pepper)

Garam masala powder

Mustard seeds (black)

Cumin seeds

Fennel seeds

Cinnamon stick (whole)

Cloves (whole)

Green cardamom pods (whole)

Star anise (whole)

Bay leaves (whole cassia leaves)

Black peppercorn (whole and ground)

Red chiles (dried, whole)

Tamarind pulp or tamarind concentrate

Toor dal (yellow split peas)

Masoor dal (red/pink lentils)

Basmati rice

Beef Fry

2 lbs beef, cut into 1/2" cubes
1 tablespoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon salt
6 cloves garlic
1" piece ginger
2 tablespoons oil
1 bay leaf
1 cinnamon stick
6 cloves
4 cardamom pods
1 star anise
1 teaspoon fennel seeds
2 large onions, chopped
4 tomatoes, chopped
1 or 2 green chiles, cut lengthwise
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 strand curry leaves
1/2 onion, sliced
1/4 cup coconut, roughly chopped OR shredded
1/4 cup cilantro leaves, roughly chopped

Puree the garlic and ginger.  Combine with coriander, garam masala, turmeric, chili and black pepper powders, salt and lemon juice and coat the beef.   Marinate for at least 1 hour.

Place the beef and marinade in a pressure cooker.  Cook for 6 whistles over medium heat and then allow to steam to naturally release.  The beef should be tender enough to cut with a fork.  Reserve the broth and keep the cooked beef aside.

Meanwhile, heat oil in a large pot.  When it is hot, add the bay leaf, cinnamon stick, cloves, cardamom, star anise and fennel seeds.  Saute for about 30 seconds, then add the chopped onions and green chiles.  Saute for 7-10 minutes over medium heat or until the onions are browned.  Add the tomatoes, and continue to saute until the tomato is softened. When this is done, add the cooked beef.  Stir fry over medium heat, adding beef broth as needed to keep the mixture just moist.  At this point, add per your taste: salt, chili powder, coriander powder.  Cook over low heat for 5-7 minutes allowing the flavors to meld together.  Switch off heat

In a saute pan, heat 1 tablespoon oil.  When it is hot add the mustard seeds, cumin seeds, curry leaves.  When the mustard seeds "pop" add the sliced onion.  Saute until the onion is browned, add the coconut.  Saute until the coconut turns to a golden color.

Stir into the beef mixture along with cilantro leaves.

Serve with: rice.  Traditionally also served with appam, idli, dosa.

Flour Tortillas

Adapted from Allrecipes.com "Homemade Flour Tortilla" recipe.  After you have this you can't go back to the store-bought tortillas!

2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon shortening
3/4 - 1 cup warm water

Stir together until well combined: flour, salt, baking powder.  Add the shortening, and mix into the flour mixture until shortening pieces are the size of coarse bread crumbs.  (Use your fingers to help break up the pieces.)  Slowly stir in the warm water until dough is soft but not sticky.  Knead for several minutes, until dough is smooth.  Divide into 10 pieces.  Heat a skillet over medium heat.  Meanwhile, begin rolling the pieces out on a floured board.  Tortillas should be rolled into about 6" diameter rounds, and about the thickness of a dime.  (Remember tortillas will puff up while being cooked, due to baking powder.)  Place on hot skillet.  When it begins to puff up and turn golden brown, flip over and cook on the other side.  When it is done, keep in a tightly covered bowl, wrapped in a towel to preserve soft texture.  Continue process with remaining 9 pieces. 

Servings: 10 tortillas

Serving Suggestion: We use this for Chipotle-style tacos.  Fill tortillas with chicken, steak, or pork AND lettuce, rice, black beans, shredded cheese, salsa, sour cream and guacamole.

Kovakai Fry

I recently discovered kovakai and fell in love with it!  Kovakai, tindora, ivy gourd.  It's a cute little vegetable resembling a cucumber, about the size of your little finger.  It is a good source of vitamins A & C and can be eaten raw, but is typically cooked in Indian cuisine.  Once cooked it retains some crunch, which I think adds a delightful texture to the palate. :) Here is a friend's method of stir frying this vegetable.

1.5 lb kovakai, ends cut off and remaining sliced in thin rounds
2 tablespoons oil
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 teaspoon urad dal
1/4 teaspoon turmeric powder
2 heaping teaspoons of coriander powder
1 teaspoon chili powder
salt
1/3 cup of grated coconut
Lemon juice

Microwave the sliced kovakai in a bowl of water for 5 minutes to soften.  Drain well.

Heat oil in a frying pan, add mustard and cumin seeds and urad dal.  When the mustard seeds pop add the kovakai and stir fry for 5 minutes.  Stir in the turmeric, coriander, chili powder and salt.  Allow to cook over medium heat until it begins to caramelize and turn golden brown.  At last, stir in coconut and stir fry for a few minutes, then switch of heat.  Stir in lemon juice.

Serve with white rice and sambar.

Swedish Pancakes (Crepes)

Updated.

6 eggs

2 tablespoons melted butter

2 tablespoons sugar

1 teaspoon salt
4 cups milk

2 cups flour

Beat the eggs, milk, sugar, salt together.  Beat in melted butter. Last beat in the flour (use an electric beater for best results) until thoroughly combined.  

Heat a frying pan over medium-lo heat (setting 3), lightly grease with oil.  When hot, pour about 1/4 to 1/3 cup of batter into frying pan.  Tilt pan to evenly coat the pan with the batter.  When the bottom of the pancake JUST starts to turn golden brown, flip and cook on the other side for about 30 seconds. Remove from heat and let sit for a minute or two until soft and pliable, then roll up.  Thoroughly stir batter each time before pouring into frying pan as the flour tends to settle on the bottom.

Serve with fresh fruits, marmalade, whipped cream. Another favorite filling of the hubby's is coconut, sweetened with sugar. 

Evenly spread the batter by tilting the pan

The pancake is ready to turn over

 

Gently lift with finger tips - it should be golden brown on the bottom.
Then, use a spatula to flip it over.

 Cooking on the reverse side

 The finished product prior to rolling up

A Swedish pancake, filled with fruits and whipped cream

Mutton Biryani

1.5 lbs mutton (goat), cut in 1" cubes
1/2 teaspoon turmeric powder
1/2 teaspoon pure red chili powder
1 teaspoon coriander powder
1/2 teaspoon ground black pepper

1/4 cup yogurt
1 tablespoon lemon juice

3 tablespoons butter
2 bay leaves
1 star anise
6 cloves
6 cardamom pods, lightly crushed
1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon fennel seeds
1 large onion, thinly sliced
2 or 3 serrano peppers (4-5 thai green chiles), sliced lengthwise
2 small roma tomatoes, chopped
1 head garlic, peeled
1" piece ginger, peeled and rough chopped

1/2 cup loosely packed mint leaves, washed and rough chopped
1/4 cup loosely packed coriander leaves, washed and rough chopped
2 cups basmati rice
1 1/2 cups water mixed with 1/2 cup yogurt
2 teaspoons salt

Marinate the mutton with turmeric, chili, coriander, 1/4 cup yogurt and lemon juice.  Meanwhile, melt butter in a pressure cooker (or heavy bottom pan).  Add to this the whole seasonings: bay leaf, anise, cloves, cardamom, cinnamon, peppercorns, fennel seeds.  Saute for about a minute then add onion and green chiles.  Saute until onion is browned.  Meanwhile, make a paste of the garlic and ginger.  Add to browned onion and saute for a minute.  Add tomatoes and continue to saute for 5 to 7 minutes until softened.  Stir in mint and coriander as well as marinated mutton.  Cover and pressure cook for 6 whistles.  (Or, allow to simmer on low heat in a heavy bottom pan with a tightly fitted lid until tender.  This may take up to 1 hour.)  Once heat is released, open the pressure cooker, stir in rice, water/yogurt mixture and salt.  Cover and cook for 12-15 minutes on medium heat, switch off and allow the heat to naturally release.

Carrot Cake

Variation on All Recipe.com's Carrot Cake, based on ingredients in my pantry/fridge and slight variation of method... Makes one 9X13 pan (about 20 pieces)

3/4 cup milk
1 tablespoon vinegar or lemon juice
3 eggs
1/2 cup oil
1 cup sugar
1/4-1/2 cup maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups flour
2 teaspoons baking soda
1/2 cup raisins
1 cup chopped dates
3-4 large carrots, grated
1 cup coconut
1 cup chopped walnuts (optional)
1 to 2 cups crushed pineapple (I added 8 ounces, and up to 16 ounces with no problems)

Preheat oven to 350F.  Grease and flour a 9X13" pan.

In a bowl combine milk and vinegar.  Allow the milk to curdle (it will take just a minute).  Beat the eggs in a small bowl then add to milk mixture along with vanilla, oil and sugar.  Stir until just combined.  Add carrots, coconut, walnuts and pineapple.

In another bowl thoroughly mix together: flour, baking soda, salt, cinnamon, raisins, dates.  When well combined, add to the milk mixture and stir until just combined. 

Transfer to 9X13 inch pan. 

Bake at 350 for about 60-70 minutes.

Frosting: Bring about 6 ounces of cream cheese to room temperature.  Beat until fluffy, then stir in about a 1/2 cup powdered sugar (or, to desired sweetness).  Spread over cooled carrot cake.