French Onion Soup

Ingredients

• 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
• 3 tablespoons butter
• 1 teaspoon salt
• 2 cups white wine
• 10 ounces canned beef consume
• 10 ounces chicken broth
• 10 ounces apple cider (unfiltered is best)
• Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
• 1 loaf country style bread
• Kosher salt
• Ground black pepper
• Splash of Cognac (optional)
• 1 cup Fontina or Gruyere cheese, grated

Directions

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Recipe from Alton Brown and Good Eats.

NOTES: substituted mushroom boullion for the beef and chicken. still very good. Original recipe claimed 8 servings from this. It's really more like 4.

Posted by: BNH

"I'm Moving" Whole Masoor in Coconut Milk

Ingredients:
Whole masoor dal (brown lentils) - 1.5 cup
Ginger-garlic paste (replace with crushed ginger and garlic) - 2 tbsp
Green chillies, slit lengthwise - 4 medium/small
Oil - 1 tbsp
Cumin seeds - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Tomato ketchup - 2 tbsp
Coconut milk - 1 can

Servings: 5-6

Cooking time: 25 min

Method:
In a pressure cooker, cook the lentils, green chillies and ginger-garlic paste with 3.5 cups of water. When ready, heat oil in a wok. When hot, bring flame down to medium and throw in the cumin seeds. When they start to sputter, add the cooked dal and mix well. Add a cup of water if required. Mix in the turmeric powder and tomato ketchup, stirring continuously. Cook on a low flame for a couple of minutes and stir in the coconut milk. Depending on what consistency you're going for, you can add some more water if desired. Finally, add just enough salt. If you added too much, garnish with a tbsp of lemon juice. Decorate with coriander leaves and serve with rice, chapatis or puris. Sweet and delicious!

Author: Shrinkingsodacan

Stir-fried Cauliflower

Ingredients:
Cauliflower, cut into florets (fresh or frozen) - 1 lb
Green chillies, chopped - 4-5 small
Ginger-garlic paste (or, chopped ginger and crushed garlic) - 1 tsp
Coriander leaves, finely chopped - 1 tsp
Garam masala (or cumin/coriander powder) - 1 tsp
Salt - to taste
Oil - 1 tbsp
Lemon juice - 1-2 tbsp

Cooking time: 5-10 min
Servings: 3-4

Method:
Heat the oil in a wok. Add green chillies and fry for a minute. Stir in the ginger-garlic paste carefully. After 2 min, add garam masala and mix well. Add chopped coriander and cauliflower and fry for 5-7 min on medium high flame (cauliflower outsides should be slightly crisp, insides should be cooked but not falling apart). Add salt, take off the stove and let cool for a couple of minutes. Finally, garnish with lemon juice and coriander leaves. Serve hot with chapatis.

Author: Shrinkingsodacan

Brinjal (Eggplant) Sabzi

Ingredients:
Eggplant - one large
Oil - 2 tbsp
Mustard seeds - 1 tsp
Chana (split yellow) dal - 1 tsp
Red chili powder - 2 tsp
Salt - to taste
Besan (chickpea flour) - 2 tbsp (optional)

Cooking time: 10 min
Servings: 5

Method:
Cut the eggplant into bite size pieces and soak in salted water for a few minutes. Drain and keep aside. Heat the oil and add the mustard seeds and chana dal. When the seeds start to sputter, add the eggplant pieces and mix well so that they are well-coated with oil and fry on a medium flame until cooked. Add salt and red chili powder and stir. Finally, add the besan and mix on a low flame for a minute or two. Serve with chapatis or rice.

Author: Shrinkingsodacan

Vegetable Pulao (Rice Pilaf with Vegetables)

4 servings

Ingredients:

Basmati rice - 2 cups
Vegetable broth/stock or water - 2 cups
Onions - 1 medium diced
Tomatoes - 1/3 cup crushed
Potatoes - 2 medium chopped into bite sized pieces
Mushrooms - 1/4 cup chopped
Bell peppers - 1/4 cup chopped
Peas - 1/4 cup
Chickpeas - 1/2 cup from a can (no liquid)
Salt - to taste
Coriander seed - 1 Tsp
Cumin - 1 Tsp ground
Cayenne pepper - 1/2 Tsp
Oil - 1/4 cup

Directions:

- Rinse the rice in water several times. Soak it in enough water to cover for about 15 minutes while you chop up the vegetables. Drain the rice just before you start to cook. The drained liquid can be used in place of the stock or broth - make sure there are at least two cups of it.
- Get the oil hot in the pan. Throw in the onions, and the cumin, coriander, and pepper. Fry for about a minute.
- Put in the mushrooms, bell peppers, and potatoes. Fry for 2 minutes.
- Put in the rice, and stir to coat it with the spices and oil. Fry for 2 minutes or so.
- Put in the tomatoes and chickpeas. Fry for 2 minutes.
- Put in the vegetable broth/stock/water. Bring to a boil, then turn down the heat and simmer for about 10 minutes with the pan lid on. Resist the urge to peek at the rice to see how it's doing.
- At the end of 10 minutes, turn the heat off and let the rice sit in the pan with the lid on for about 5 minutes.
- Fluff with a fork (carefully), and serve hot with raita, or your favorite curry.

Posted by Waqas

Tandoori Chicken

Recipe adapted from Julie Sahni's Classic Indian Cooking.

6 servings

Ingredients:

Boneless chicken breast pieces - 2 pounds
Lemon juice - 1/2 cup
Salt - 2 Tsp
Yogurt - 2 cups
Onions - 1 large, quartered
Ginger - 2 Tsp minced
Garlic - 4 whole cloves
Coriander seed - 1 Tbsp
Cumin - 1 Tbsp
Cayenne Pepper - 1 Tbsp
Turmeric - 1 Tsp

Directions:

- Cut the chicken breasts into halves. Using a sharp knife, cut deep slits into each piece, making sure not to cut all the way through.
- Sprinkle the chicken with the salt, and rub it in. Pour the lemon juice over it and mix it in. Leave to marinate for 20-30 minutes.
- In a blender, combine the yogurt, onion, ginger, garlic, coriander seed, cumin, cayenne pepper, and turmeric. Blend until it forms a smooth paste.
- Pour this into the bowl with the chicken and mix well. Leave to marinate in the fridge for at least 6 hours; overnight is always best. More than a day of marinating will shred the chicken, so don't do that.
- Grease a roasting pan or baking dish big enough to hold all the chicken pieces in a single layer. Shake as much marinade off as possible, and arrange the chicken pieces in the roasting pan. Preheat the oven to 475 F.
- Bake in the oven for 20 minutes max. Start checking for doneness at about 15 minutes.
- Serve hot with coriander chutney. You can also simmer the marinade for about 15 minutes to get a thick sauce for the chicken.

Posted by Waqas

Chicken Jalfrezi (Stir-fried Chicken Curry)

4-6 servings

Ingredients:

Boneless chicken breast pieces - 2 pounds
Onions - 1 large or 2 medium quartered
Garlic - 1 Tbsp minced
Ginger - 1 Tbsp minced
Mushrooms - 1/2 cup chopped
Green and red bell peppers - 1 cup chopped into strips
Chickpeas - 1/2 can (no liquid)
Tomatoes - 1 cup crushed or 1 whole
Lemon juice - 1/4 cup
Coriander seed - 1 Tsp + 1 Tbsp
Cumin - 1 Tbsp
Salt - to taste
Cayenne Pepper flakes - 1/2 Tsp
Oil - 1/3 cup

Directions:

- Chop up the chicken into bite sized pieces. Put into a bowl, sprinkle with 1 Tsp coriander seed and salt. Rub the seasonings into the chicken. Pour the lemon juice into the bowl and mix it in again using your fingers. Set aside while you chop up the other ingredients (about 15 minutes).
- Get the oil hot in a pan, then put in the chicken so it forms a single layer. Allow to cook on one side for about 3 minutes. Then start stirring so that all sides of the chicken see the bottom of the pan. Fry in this way for about another minute.
- Using a slotted spoon, remove the chicken from the pan and put into a bowl. Some of it may be undercooked and pink, that's okay for now. Leave the oil and any drippings in the pan.
- Now throw the onions into the pan, fry until they are translucent, about 2 or 3 minutes. Put in the remaining coriander seed, the cumin, and the cayenne pepper flakes. Fry, stirring vigorously, for about 30 seconds.
- Add the mushrooms, bell peppers, and chickpeas and fry about a minute. Add the garlic and ginger and fry for another minute
- Now put the tomatoes into the pan, turn the heat up a bit, and then add the chicken back to the pan. Stir until it is coated with the sauce mixture evenly. Add any remaining lemon juice and liquid from the bottom of the bowl the chicken was marinating in.
- Let the sauce thicken as the water evaporates. The chicken will be done in about 4 minutes or so.
- Serve hot. Goes well with rice.

Posted by Waqas

Masoor Dal (Red Lentils)

4-6 servings

Ingredients:

Red Lentils - 2 cups
Garlic - 4 cloves sliced
Ginger - 1 Tbsp minced
Salt - to taste
Coriander seed - 1 Tbsp + 1 Tsp ground
Cumin - 1 Tbsp + 1 Tsp ground
Cayenne Pepper - 1/2 Tsp + 1/2 Tsp
Butter - 1/2 stick

Directions:

1. Put the lentils into a pot with enough water to cover (use a ratio of about 1:3). Turn on the heat and wait until water begins boiling. Scoop up and discard the scum that forms on the surface. When water has begun boiling, lower the heat and add 1 Tbsp coriander, 1 Tbsp cumin, 1/2 Tsp cayenne pepper, ginger, and salt.
2. Simmer for about an hour, until the lentils become tender and soupy. Stir once in a while, more frequently near the end, to prevent sticking to the bottom of the pan.
3. In the last five minutes of simmering, heat the butter in a separate pan. Wait for it to melt and the froth to subside, then add the 1 Tsp coriander, 1 Tsp cumin, 1/2 Tsp pepper, and the garlic. Fry about 2 or 3 minutes, or until the garlic is fragrant.
4. Immediately fold this butter-spice mixture (called the tadka) into the simmering lentils. Stir to incorporate, and then serve hot with chapati or rice. Garnish the lentils with cilantro if desired.

Posted by Waqas

Aloo-Methi Bhujia (Potato Curry)

4-6 servings

Ingredients:

Potatoes - 2 pounds
Tomatoes - 1 15 ounce can of crushed or 2 whole tomatoes
Onions - 2 diced
Garlic - 4 cloves minced
Ginger - 1 Tsp minced
Fenugreek (Methi) seeds - 2 Tbsp
Cumin - 2 Tsp ground
Coriander - 2 Tsp ground
Cayenne Pepper - 1 Tsp
Salt - to taste
Oil - 4 Tbsp

Directions:

- Boil the potatoes in enough water to leave an inch above the level of the potatoes for 15 minutes. Salt the water if desired. When done, potatoes should be tender, but not-falling-apart tender.
- Peel the potatoes and cut them up into bite sized pieces.
- In a large pan, heat the oil, and then throw in the onions. Fry until almost translucent, then put in the cumin, coriander, garlic, ginger, and fenugreek seeds. Fry for 30 seconds or so, stirring frequently.
- Add the potatoes to the pan, and fry about 5 minutes. Add tiny bits of water if the pan gets too dry and the potatoes start sticking to the bottom.
- Put in the crushed tomatoes, and stir to incorporate with the potato-spice mixture. Fry for about another 5 minutes.
- At the end, put in the cayenne pepper and stir to fold it into the mixture.
- Serve hot, with puri or chapati.

Posted by Waqas

SWAD: A Taste of The Subcontinent

Here's a list of dishes that were prepared for tonight's dinner. If recipes for these have been uploaded, they are linked to as well.
1) Aloo-Methi Bhujia (Waqas)
2) Masoor Dal (Waqas)
3) Chicken Jalfrezi (Waqas)
4) Chicken Tandoor (Waqas)
5) Vegetable Pulao (Waqas)
6) Jeera Rice (Arpit)
7) Masoor + Toor Dal (Arpit)
8) Aloo Raita (Arpit)
9) Kheera Raita (Arpit)
8) Dahi Vada (Arpit)
9) Chapati
10) Aloo Paratha
11) Puri
12) Papad
13) Simla Mirch
14) Tomato Chutney
15) Gajar Halwa

Recipes for these will be up soon!

Puri (Deep Fried Unleavened Whole Wheat Bread)

Ingredients:
Dough:
Dough from 1.5 cups of whole wheat, made as outlined here. Only modification (optional) is to add 1.5 tsp of coarsely powdered semolina (rava) to the mix, which helps the puri stay crisp longer according to vahrevah.com.
Oil - 2 cups or enough to deep fry
Salt - a pinch (optional)

Method:
Roll out discs of about 6" diameter, same as for chapatis. Use a cookie cutter or a bowl to cut two circular pieces out of the disc. The surrounding remainder of the dough can be mixed in with the next dough ball to repeat the procedure. When you have enough circular pieces, heat the oil in a wok until it starts to smoke. At this point, add salt to the oil (this reduces smoking) and lower the flame to medium. The oil is hot enough at this point that it can fry each puri within 2-3 seconds. Drop in a puri and with a pair of (salad?) tongs, gently dip the puri entirely in the oil so both sides can cook. The longer it is kept in the oil the darker the colour, so if you can't tell within seconds if the puri is cooked, you'll know when it starts to turn brown. Drain excess oil into wok and immediately transfer to a dish lined with paper towels. Serve hot with any variety of vegetable sides or curries (Vegetable kurma, potato curry or potato stew are standard sides)

Modification: Larger (chapati sized) puris are called baturas. These are traditionally served with chana masala.
Author: Shrinkingsodacan