RECIPE: Beef Keema with Fried Onions

For the past two months I've been preparing meals for our farmers once a week.  Last week I made an Indian meal, and they requested some of the recipes.  (You can see a description of the meals I've prepared HERE.)

This recipe is one I prepare often because it's so easy.  It's from Madhur Jaffrey's excellent cookbook, An Invitation to Indian Cooking.

Beef Keema with Fried Onions

Serves 6

Ingredients:
1 medium size onion peeled and cut into very thin rings
4 T. ghee
2 bay leaves
1 3" long cinnamon stick
6 whole cloves
2 medium sized onions, finely chopped
1" square piece of fresh ginger finely chopped
5 cloves garlic minced
1 T. ground coriander
1 T. ground cumin
1 t. ground turmeric
2 T. plain yogurt
2 T. tomato sauce
2 pounds ground chuck
1/4 t. ground mace
1/4 t. ground nutmeg
1 t. salt
1/2 t. cayenne

Heat the ghee in a heavy bottom skillet over medium heat.  Fry the sliced onions until dark brown but not burned.  Drain on paper towels and set aside.

Put the bay leaves, cinnamon, and cloves into the hot oil.  When the bay leaves begin to darken and the cinnamon starts uncurling slightly, add the finely chopped onions, ginger and garlic.  Fry, stirring, for 10-12 minutes until the onions darken to a medium brown with darkish edges.  Lower heat a bit and add the coriander, cumin and turmeric.  Fry for about 2 minutes, stirring all the time.  Add the yogurt and cook, stirring another minute.  Now put in the tomato sauce and keep frying and stirring for 2-3 minutes.

Add the meat.  Raise the heat to medium and fry, breaking up all the lumps with the back of a slotted spoon, for 7-8 minutes.  Next put in the mace, nutmeg, salt, cayenne, and 1/2 c. water, and stir.  Bring to a boil, cover, turn flame down to low, and let simmer for 1 hour.  Stir every 10 minutes or so.

When meat is tender remove the cinnamon stick and serve, sprinkled with the browned onions.

RECIPE: Basmati Rice with Peas and Black Mustard Seeds

For the past two months I've been preparing meals for our farmers once a week.  Last week I made an Indian meal, and they requested some of the recipes.  (You can see a description of the meals I've prepared HERE.)

This recipe is from Madhur Jaffrey's excellent cookbook, An Invitation to Indian Cooking. It calls for chicken broth to cook the rice but because some of our farmers are vegetarian I used water.

Basmati Rice with Peas and Black Mustard Seeds

Serves 4-6

Ingredients:

• 2 T. ghee
• 1/2 t. whole black mustard seeds
• 2 c. basmati rice
• 3 cups chicken broth or water
• 1 t. salt
• 1 c. shelled peas fresh or frozen (I used almost 2 cups)

In a 3-quart heavy-bottom pot, heat the oil on medium.  When hot, add the mustard seeds and wait until they begin to darken (10-20 seconds).  Add the rice and stir for a minute.  If you are using fresh peas, add them now.  Add the broth and salt and bring to a boil.  Cover and reduce the heat to low.  Cook for 25-30 minutes.

If you're using frozen peas, defrost them by placing in a colander and running under hot water.  Drain.  When the rice has cooked 25 minutes, lift the lid and quickly put the defrosted peas on top of the rice.  Cover and cook 5 more minutes.

To serve, mix the peas gently into the rice.

RECIPE: Coriander Chutney

For the past two months I've been preparing meals for our farmers once a week.  Last week I made an Indian meal, and they requested some of the recipes.  (You can see a description of the meals I've prepared HERE.)

Coriander Chutney is one of my favorite Indian condiments.  It's often served with samosas (another favorite Indian dish) but I decided to serve it as part of this meal.  The original recipe is from another one of my favorite Indian cookbooks, Yamuna Devi's, The Art of Indian Vegetarian Cooking.

Coriander Chutney

Makes 1 to 1 1/4 cups

Ingredients

• 1 t. cumin seeds
• 3 T. sesame seeds
• 3 T. shredded coconut
• 1 c. trimmed fresh coriander
• 1-2 hot chilies
• 1/2 " peeled fresh ginger root, chopped
• 2 T. water
• 1/4 - 1/2 cup yogurt
• 1 t. salt

Combine cumin, sesame, and coconut in a heavy frying pan and place over low heat.  Dry roast stirring frequently until darkened a few shades.

Combine the coconut mixture with the other ingredients in a food processor or blender and process until smooth.  The texture should resemble runny applesauce.   

RECIPE: Sag-Palak Paneer or Indian Greens and Cheese

For the past two months I've been preparing meals for our farmers once a week.  Last week I made an Indian meal, and they requested some of the recipes.  (You can see a description of the meals I've prepared HERE.)

This is one of my favorite Indian dishes.  I always thought it was made with spinach (palak) but I've just learned it can also be made with half mustard greens or arugula (sag) so use whatever greens you have on hand.  

Paneer is home-made cheese but most Indian restaurants use tofu.  Feel free to substitute tofu but it won't be as tasty. Paneer made with half-and-half will be richer than paneer made with milk.

This recipe serves 12 because it's one of my favorite ways to eat spinach!  You can easily halve it.

The original recipe is from Yamuna Devi's, The Art of Indian Vegetarian Cooking.

Sag-Palak Paneer

Serves 12

Ingredients:

fresh paneer cheese (recipe below) cut into 1/2" cubes
1 c. coconut oil to fry the cheese

2-4 hot green chiles cut into pieces
1" piece of fresh ginger
1/2 c. whey or water
1 T. ground coriander
1 t. turmeric
1 t. ground cumin
1/2 t. paprika
1/4 c. ghee
4 pounds spinach or a combination of spinach, mustard greens and/or arugula
1 t. garam masala
2 t. salt
6 T. cream

Paneer:
12 c. half-and-half
9.5 T. lemon juice

Make the paneer: 

Pour half-and-half into heavy bottomed pot with plenty of room to boil (no more than 1/2 full!)  Bring to boil, stirring often to prevent scorching and sticking.  When it boils, it will bubble up to twice it's original size!!  Reduce heat to low and immediately drizzle in lemon juice.  Very gently and slowly move the spoon through the milk in one direction.  After 10-15 seconds, remove the pan from the heat and continue to gently agitate the milk until large lumps of soft curd form.

As soon as the cheese has formed, cover and set aside for 10 minutes.

Set a large colander lined with cheesecloth (I use organic cotton muslin)  over a bowl (to catch the whey) and pour in the cheese curds (I used a skimmer).  Fold the cloth around the curds and rest something heavy on them (I used a gallon jar filled with rice).  Press for 45-75 minutes  (I left mine overnight because it was more convenient for me).  

Fry the paneer: 

Unwrap the paneer and cut into 1/2" cubes.

Fill a very small (1 qt) sauce pan with 1 c. coconut oil and heat to medium.  Fry cheese cubes 10 at a time, stirring, until lightly browned.  Drain on paper towels and set aside until the greens are cooked.

Cook the greens:  

Place chilies, ginger and whey in a blender or food processor and process to a smooth puree.  Add coriander, turmeric, cumin and paprika and pulse to blend well.  Set aside.

Heat the ghee over medium heat.  Add spice mixture then pack in the greens.  Reduce heat slightly, cover and cook 8 minutes.  Using 2 forks turn the greens over so that the cooked leaves on the bottom change places with the ones on the top.  Cover and cook another 8 minutes.  

Optional: Puree the greens in a processor or blender and return them to the pan.

Add the garam masala, salt, fried paneer, and cream. Cover and cook 5 minutes.  Stir well and serve.

I have seen photographs where the cheese is sprinkled over the top of the greens and is not mixed in.  I'm going to try it that way next time.

RECIPE: Indian Cauliflower and Potatoes "Sookhe"

For the past two months I've been preparing meals for our farmers once a week.  Last week I made an Indian meal, and they requested some of the recipes.  (You can see a description of the meals I've prepared HERE.)

The original recipe is from the first Indian cookbook I bought - Madhur Jaffrey's "An Invitation to Indian Cooking" - for Sookhe Aloo, or dry potatoes.  Although the recipe was for potatoes, when I was growing up they were always combined with cauliflower so that's how I make the dish.

Dry Cauliflower and/or Potatoes

Serves 6-8

Ingredients:

• 7 medium sized potatoes, boiled in their jackets and cooled OR 2 packages frozen cauliflower defrosted OR a combination of the two
• 10 T. ghee
• 1/8 t. ground asafetida (also called hing powder)
• 1 t. whole fennel seeds
• 1 t. whole cumin seeds
• 1 t. whole black mustard seeds
• 12 whole fenugreek seeds
• 3 whole dried red peppers
• 1/2 t.ground turmeric (please buy one that's been tested for lead!)
• 1.5 t. salt
• 1 T. lemon juice (I rarely remember this)

Peel the potatoes and dice them into 1.5" pieces.  If you're using fresh cauliflower, break it into florets.. 

Par-boil the potatoes and cauliflower until 1/2 cooked, about 10 minutes.  Drain

In a large saute pan heat the ghee on medium.  Add the potatoes and saute until lightly browned.  Remove and set aside.

If necessary, add a little more ghee to the pan.  When very hot, put in first the asafetida, 5 seconds later the fennel and cumin seeds, then the mustard seeds and fenugreek in quick succession.  As they begin to change color and pop (about 10 seconds) add the red peppers.  As soon as the red peppers swell and darken, add the turmeric, the cauliflower, and salt.

Keeping heat on medium, fry for 10 minutes, turning gently so as not to break the cauliflower.  Add the potatoes.  Continue to fry for 10-15 minutes until the cauliflower and potatoes are cooked through and evenly browned.  Squeeze lemon juice over and check the salt.

This dish is even better the next day.  Reheat for 10-15 minutes in a 350 oven.

RECIPE: Cucumber Raita

For the past two months I've been preparing meals for our farmers once a week.  (You can see a description of the meals I've prepared HERE.)  Last week I made an Indian meal and they requested some of the recipes.  Here is the first one, for a condiment made with yogurt and cucumbers.  In larger quantities, it can be eaten as a light meal.  I'll publish the other recipes later.

The recipe is from Madhur Jaffrey's excellent book, An Invitation to Indian Cooking.

Cucumber Raita

Makes 3 cups

2 cups yogurt
5-6 small seedless cucumbers (if you use larger cucumbers, remove the seeds first)
1/2 t. ground roasted cumin seeds (I used much less, maybe 1/8 t.)
1/8 t. paprika
1/8 t. freshly ground black pepper (I didn't use this)
1 t. salt

Whip yogurt to combine the whey with the curd.

Peel and grate the cucumbers.  You should have 1 cup.

Mix all together, cover and refrigerate until ready to serve.   

RECIPE: Risotto 'carbonara' with peas, prosciutto and cream

A few weeks ago, when I had just harvested peas, I was looking for a recipe using rice instead of pasta, since we'd been eating a lot of pasta.  What I could have made was this recipe for basmati with peas and cumin but I wasn't in an Indian mood so I made Risotto Carbonara instead, seasoning it like the classic pasta dish.

Risotto Carbonara with Peas and Prosciutto

Serves 6

2 T. ghee
2 large onions, chopped
1.5 c short grain rice
4 cloves garlic, minced
6-8 cups broth (I use veal broth)
2 cups fresh peas (if they're very large, cook them briefly)
1/2 c. heavy cream or 1/4 c. grated parmesan
2 T. italian parsley chiffonade
4 oz prosciutto, sliced 1/4" thick

Saute onions in ghee on medium high heat until softened.
Add rice and stir until opaque (do NOT let it brown!).
Add garlic and stir to combine.
Add broth in 1/2 c increments, stirring constantly, until rice is almost cooked, about 20 minutes.
Stir in peas and stir until they're heated.
Add cream and parsley and stir to combine.

Sprinkle prosciutto over the top (don't stir it in or it will cook) and serve.

RECIPE: Green Beans with Onions and Dill

It's green bean season!  This recipe is my MIL's and it's delicious!  The beans can be cooked ahead  and then finished right before you eat.

Green Beans with Onions and Dill

Serves 4

2 pounds of fresh green beans, washed, trimmed, and cut into 1-2" pieces
1 T ghee
1 large yellow onion, halved and each half sliced into 1/8" pieces
2 T fresh dill, minced

Cook green beans in salted water for 7-8 minutes until just tender.  Drain and reserve.

Melt ghee in a saute pan over medium-high and saute onions until lightly browned.

Add beans to pan and stir until heated through.

Stir in dill and serve.

RECIPE: Red Chard and White Beans with Tomatoes and Garlic

This recipe sounds too simple to be good but, trust me, it's DELICIOUS!  My husband takes it to work with a slice of crusty bread, I eat it 'straight'.  It's even good cold!

Original recipe: Quick White Bean Stew with Swiss Chard and Tomatoes

Red Chard and White Beans with Tomatoes and Garlic

 Serves 4

1 or 2 pounds* red chard, including the stems, cut into 1/2" slices
1/4 c. extra virgin olive oil
3 garlic cloves, thinly sliced
1/4 t. crushed red pepper flakes
1/2 c. chopped onions
1 c. canned tomatoes, crushed
1 16oz can cannellini beans, drained and rinsed
salt
2 T. balsamic vinegar

Bring a saucepan of water to boil, add the chard and simmer over moderate heat until tender, about 8 minutes.  Drain and gently press out excess water.  (You can keep these in the fridge for several days - I use them to make risotto and other dishes calling for red chard).

Heat the oil on medium, add the garlic and red pepper and saute until the garlic is golden, 1 minute.  Add the onions and saute until softened.

Add the tomatoes and bring to a boil.

Add the beans and simmer on med-high for 3 minutes.

Add the chard and simmer until the flavors meld, about 5 minutes.

Season with salt, add balsamic, and serve.

(This is also good with leftover chicken, stirred in just before serving (adjust salt and cayenne))

*I have made this with only 1 pound of chard and it was plenty.  If you have lots of chard, go ahead and use 2, but don't discount this recipe if you only have 1 pound.

RECIPE: Peppers Stuffed with Millet, Red Rice, and Mushrooms in Tomato Basil Cream Sauce

I developed this recipe because I wanted to make a vegetarian stuffed pepper that didn't use white rice.  Even though my husband is a big meat eater he says he likes these because the filling has a meaty texture.  In fact, he's eaten them 3 days in a row and asked me to pack the leftovers for his lunch (I made a double recipe).  In the photo below, he got to the pan before I could take a picture and removed the pepper in the center.

Bell Peppers Stuffed With Millet, Red Rice, Mushrooms and (opt) Beef

in Spicy Tomato Basil Cream Sauce

Serves 4 (2 per person)

2 T. ghee
2 c. thinly sliced green onion bulbs (white and light green only)
1 c. carrot pulp or finely grated carrots

1 c. millet, rinsed
4 c. water
2 t. himalayan pink salt
1 c. Bhutanese red rice, rinsed
3-4 cloves garlic, minced
2 c. chopped mushrooms (I used baby bella but you could use shiitake)
opt: 2 cups cooked ground beef
4 T. basil chiffonade, divided
8 bell peppers, any color
1 20oz jar tomato sauce  (I use this one by Yellow Barn)
1/4 c. whipping cream
1/4 t. cayenne, or to taste
8 pieces of melting cheese 1.5" x 1.5"

Melt ghee in large saute pan on medium heat and saute onions and carrots until lightly browned.

Add millet and stir for a minute or two, then add water and salt.  Reduce heat, cover, and simmer for 20 minutes.

Add red rice, garlic, and mushrooms; cover and simmer until rice is cooked, 20-25 minutes.

Stir in ground beef and 2 T. basil chiffonade.  Adjust seasoning.  You can keep this in the fridge for several days.  It makes more than you will need to stuff the peppers, especially if you add the beef.

Preheat oven to 400.

While filling is cooking, cut the tops off the peppers, remove the core and seeds, and then slice a little off the bottom so they'll sit upright.  If you cut through (i.e. make a hole) put the bit you cut off inside the pepper to cover the hole.

You can either keep the tops intact and use them to cover the peppers (this makes a nice presentation but prevents the tops from browning), or you can remove the part around the stem, chop it and add it to the filling.

Combine the tomato sauce, cream, 2 T. basil chiffonade, cayenne and season to taste with salt.  Pour half into the bottom of a pan big enough to hold all the peppers snugly.  Put the peppers into the pan.

Spoon the filling into the peppers, top with a generous tablespoon of sauce and 1 slice of cheese.  Cover with the pepper tops if you're using them.  If you have sauce leftover, pour it into the pan around the peppers.

Bake for 20 minutes.  Cover with lid or foil and bake an additional 30 minutes.

If you don't cover them, they will take longer to cook.  If I'm making a big batch I use a baking pan and wrap it tightly in foil with a piece of MarthaWrap underneath to prevent the foil from touching the peppers.