Tag Archives: Indian

Moosewood Restaurant Cauliflower Curry

This recipe is from the famous Moosewood restaurant in Ithica New York.  It’s from the cookbook they put out years ago.  I learned to cook vegetarian with this book and also just how to make vegetable dishes exciting.  The directions are pretty easy even though the ingredient list is a little daunting.

 

I make this when I have the time and patience to be able to really focus on the beauty of the food and the intensity of the flavors.

 

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What You Will Need:

  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • ½ teaspoon black mustard seeds (optional)
  • 3 medium garlic cloves, minced or pressed
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • 1½ teaspoons ground cumin
  • 1 ½ teaspoons ground coriander seeds
  • ½ teaspoons ground fennel seeds
  • 1 teaspoon turmeric
  • 2 teaspoons grated fresh ginger root
  • ½ teaspoon cayenne (or more to taste)
  • 1 teaspoon salt
  • 2 cups chopped onions (optional
  • 2 medium carrots, sliced into half-moons
  • 3 cups cubed sweet potatoes or white potatoes
  • 1 medium head of cauliflower, cut into florets’
  • ¾ cup water
  • 2 medium tomatoes, chopped
  • 2 cups green peas or 2 medium green peppers, chopped
  • 2 cups plain yogurt
  • ½ cup cashews, lightly toasted
  • ½ cup raisins or currants
  • 1 banana

What You Do:

  1. Melt the butter and oil in a skillet or wok.
  2. Add the mustard seeds and heat until they begin to pop.
  3. Add the remaining spices and cook on low heat for a couple of minutes to enhance the flavors of the spices. Be very careful not to burn them.
  4. Add the chopped onions and sauté until translucent.
  5. Add the carrots and cook several minutes.
  6. Add the potatoes and cook a few minutes more.
  7. Add the cauliflower and stir well to coat all the vegetables with the spice mixture.
  8. Add the water, cover the pan, and simmer about 20 minutes, stirring occasionally.
  9. When the potatoes are tender but not completely cooked, add the tomatoes and peas or green peppers. Simmer covered for 10 to 15 minutes longer.
  10. The vegetables should retain their bright color, and if you use sweet potatoes, they will soften and become part of the sauce making it thicker and more interesting.
  11. Serve on plain or coconut rice. Garnish with yogurt, cashews, raisins or currants, and banana slices. Accompany with dahl and chutney.

 

ENJOY!

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Easy Cauliflower Curry

Vegetarian - Cauliflower Curry (10)

 

I sometimes make the Moosewood Vegetable Curry (which I am posting right after this one) because it is great and tastes authentic.  Problem is, I don’t live in India and make Curry all the time so it doesn’t come naturally for me to have the spices and put them together.  So I go to our Indian grocery right here in Jackson MS and get a pre-made curry powder that I like.  I use that and it makes it a whole lot easier. 

 

This is the recipe I use when I just want to have some curry or we’ve bought a cauliflower with totally good intentions but need to cook it before it goes bad.  This is really easy but delivers a big payoff.  I put down 1 Tablespoon of Curry Powder because everyone is different.  I usually use two.

 

What You Will Need:

2          TB       Oil

1 ½      c.         Onions (chopped)

1          lg.        Cauliflower (broken into pieces)

1                      Carrot (sliced or chopped)

1          c.         Garbonzo Beans (optional but worth it)

1 ½      c.         Frozen Green Peas

1+        TB       Curry Powder (try to get this from an Indian

                                    or Oriental grocery)Vegetarian - Cauliflower Curry (11)

1          tsp.      Salt

1          c.         Water

                        Rice to Serve on

 

For Garnishing

Raisins

Yogurt

Mint Leaves

Cashews

Chutney (if you happen to have it)

 

What You Do:

1.  Heat the Oil in a large sauté pan (or whatever)

2.  Saute the Onions, then Carrots, then Cauliflower

            (5 min. each time)

3.  Add the ‘Bonzos, Green Peas, Curry and Salt. 

(Saute about 4-5 min.)

4.  Add the water, cover and let simmer about 30 min.

            (You may need to add some water if it is uncovered)

5.  Adjust seasonings

6.  Serve over rice.

7.  Add Garnishes.

 

Vegetarian - Cauliflower Curry (9)

Vegetable Biryani

 

We tried this a very long time ago and fell in love with it.  Hearty, filling and very Indian.

Vegetarian - Vegetable Biryani

 

Do Ahead if you want:

Measure out your spices.  Put in a ramekin and cover.

Slice or chop your carrots.

That’s about it.  This seems like a difficult recipe but it is not.  It’s just fun

The Recipe:

2

T

Butter

½

c.

Parsley

2

Cloves

Garlic

1

t.

Cinnamon

½

t.

Tumeric

½

t.

Black Pepper

¼

t.

Ground Ginger

 

1.

Sautee all of this together

5

c.

Water

1

c.

Carrots – sliced

½

c.

Dried Lentils

 

2.

Add to Step 1.  Boil, reduce heat, cook for 25 min.

1

c.

Raw rice

1

16oz can

Diced Toms w/liquid

¾

t.

Salt

 

3.

Add to Step 2.  Boil, reduce heat, cook for 25 min

.

10

Oz

Frozen Peas

9

Oz

Frozen Green Beans

3

Sprigs

Fresh Mint

4.

Add to Step 3.  Boil, reduce heat, cook for 10 min.

Coconut Red Lentil Curry

 

 

What You Need:

·         1 medium onion, finely chopped

·         2 tablespoons vegetable oil

·         1 tablespoon finely chopped peeled fresh ginger

·         2 garlic cloves, finely chopped

·         1 teaspoon ground cumin

·         1/2 teaspoon ground coriander  

·         1 teaspoon turmeric

·         1 teaspoon salt

·         1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds

·         2 cups water

·         1 1/2 cups dried red lentils (10 oz)

·         1 (13- to 14-oz) can unsweetened coconut milk

·         1 lb zucchini (2 medium), cut into 1/4-inch dice

·         1 cup loosely packed fresh cilantro sprigs

 

·         Accompaniment: white rice

 Coconut Red Lentil Curry-2

What You Do:

1. Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, for 6 minutes.

2. Add ginger and garlic and cook, stirring, 1 minute.

3. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.

4. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. 5. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes.

6. Season with salt and serve with cilantro sprigs scattered on top.

 

Murgh Makhani (Butter Chicken)


I like to make all my recipes easy to make with as few steps as possible.  Also, use more of the flavors you like as you taste it.  This is complex but pretty easy to make if you get everything together ahead of time.
Make the marinade
Dice the chicken and add it to the marinade.
Dice the onions and Garnishes
Cook the Sauce
Cooke the chicken and add to sauce
Garnish!
Ingredients:

3 – 4 Chicken Parts – cut into bit-sized pieces

Chicken Marinade
1-inch piece minced ginger
4-5 cloves minced garlic
1 lime juiced
1 t. salt
1/2 t. black pepper
1/2 t. cayenne
1/2 t. smoked paprika
1/4 t. coriander
1/4 t. cumin
1/4 t. garam masala

Sauce
1 14.5oz can Tomato Sauce
1 14.5 can Diced Tomatoes
4 tblsp Butter
1 tsp Coriander
1 tsp Cumin
1 tsp Cayenne
1 tsp Black Pepper
1 Green Chile finely chopped
salt to taste
sugar to taste
1 tblsp Fresh Cream

Garnish
Melted Butter
Fresh Cream
Cilantro Leaves finely chopped

Steps
1. Make the Marinade – marinate the chicken for a bit
2. Make the Sauce
a. Melt the butter and cook the onions
b. add the rest of the ingredients except cream and let simmer
3. Stir-Fry the chicken in 1/2 the butter
4. Add the chicken to the sauce and cook for a few minutes
5. Add the cream
6. Garnish