What better thing to cook when you're doubled over with intestinal pain? Well yeah, obviously I didn't eat any-but everyone else still had to eat, and they loved it. I made quite a large amount as it will be rather hot over the next few days and these dishes re-heat well in a microwave. I also made a fresh cherry chutney to go with it (recipe will follow at end).
The curry is a recipe of odds and ends. I had two sad little carrots and three small tomatoes from the garden so I used them. You could substitute whatever vegetables you have on hand-courgettes would work nicely here, provided you don't overcook them to a watery mess (please, don't do that). Red peppers would also be nice.
I cook my own chickpeas which does mean planning ahead for an overnight soak. I've always been successful cooking my beans rather plain-just a couple bay leaves and water. Some people cook beans and peas with salt in the pot, but my experience with that has not turned out well. besides, you'll spice up the beans just fine in curry.
The Matar Pullao is a fairly common Indian dish and is usually topped with a generous serving of fried onions. I didn't do that, but feel free if you wish to go a traditional route. I pinched off the bottoms of the cloves and just tossed in the buds because I was afraid Danny might not see them to pick out. Grown-up eaters could probably just toss in whole cloves. A spice bundle with cheesecloth won't really work well here. As the recipe makes quite a bit, be sure to get the leftovers into a shallow pan (or two) to cool rapidly in the fridge. Rice has some weird potential for food borne illness that I've never fully understood (or encountered). My suspicion is that it becomes a problem when people have take-away Chinese food that they do not get right home and into the fridge. Personally, I've never known anyone that was food poisoned by rice, but go ahead and get it cooled quickly just in case. To be on the safe side, re-heat it well before serving.
You Will Need:
For The Chickpea Curry:
8 cups cooked chickpeas (if using tinned, omit salt in recipe)
2 large onions, chopped
2 garlic cloves, chopped
2 carrots, thinly sliced in ovals
1 cup cooked green peas
1-2 tablespoons fresh ginger peeled and chopped
2 tablespoons ghee
1 tablespoon oil
salt and pepper to taste
1 teaspoon cayenne pepper
1 teaspoon turmeric
3 teaspoons coriander powder
1 cup + hot water
1 1/2 cups coconut milk
2 teaspoons garam masala
3 small tomatoes
Heat the oil and ghee in a large heavy pot over medium heat. Add the carrots, ginger, garlic, and onions. Cook until soft. Add chickpeas, green peas and spices. Add coconut milk and tomatoes. begin thinning with water as it cooks. You may need up to three cups of water before it is finished according to your taste. Bring to a boil and then reduce to a simmer cooking uncovered until quite soupy-about 25 minutes. Serve over rice.
For The Matar Pullao:
(Based on the recipe in The Spice Box by Manju Shivraj Singh)
4 tablespoons oil
1 teaspoon cumin seeds
4 whole cloves
1 stick cinnamon
2 tablespoons raisins
1 medium onion, chopped
1 cup green peas
2 cups basmatti rice rinsed and soaked for 20 minutes, then drained
1 teaspoon red pepper flakes
4 1/2 cups water
In a large heavy pot heat the oil and add the cumin, cloves, cinnamon and raisins. Fry 2 minutes. Add the onion and fry 2 more minutes. Add peas, drained rice, salt and pepper flakes. Cook until onions are soft. Add the water, bring to a boil then reduce to simmer. Cover and cook twenty minutes. Serve hot.
Fresh Cherry Chutney:
1 cup pitted and chopped Bing cherries
1/2 cup raisins
1 cup chopped dried apricots
1 tablespoon chopped fresh rosemary
1 teaspoon salt
3/4 cup brown sugar
1/2 cup water
1/4 cup cider vinegar
1 red onion, chopped
2 garlic cloves, chopped
1/8 cup chopped crystalised ginger
Bring everything to a boil in a small pot. Reduce to medium heat and cook, stirring occasionally about twenty minutes or until most of the liquid( but not all) has evaporated. Keeps one week in fridge.
No comments:
Post a Comment