barbara-in-va
Well-known member
Menu was a bit untraditional as it featured the Chicken in a Dutch oven that Heather posted a couple of days ago. It is fantastic! So, along with the chicken was basmati rice casserole, mango chutney and fresh naan from the store.
Chana Aur Sarson Ka Saag Biryani
(Basmati Rice and Curry Casserole)
"Biryanis are rice-based casseroles that combine a saucy meat, vegetable or legume curry with basmati rice, whole spices, nuts and raisins. This particular dish is a nutritional powerhouse, thanks to the mustard greens and chickpeas."
2 large tomatoes, coarsely chopped
1 large red onion, 1/2 coarsely chopped and 1/2 thinly sliced
3-5 fresh green chiles, such as Thai or serrano, stemmed
2 T canola oil, divided
1/2 C golden raisins
1/4 c raw cashews
1 t cumin seeds
4 cardamom pods
2 bay leaves
2 3" cinnamon sticks
1 t garam masala
1 t salt, divided
1/2 t turmeric
1 C white basmati rice, preferable Indian or Pakistani
1 bunch (8 oz) mustard greens, tough ribs removed, leaves finely chopped
8 oz cauliflower, cut into 1/2" florets
1 15 oz can chickpeas, rinsed
2 C water, divided
1/2 t saffron threads
1. Puree tomatoes, chopped onion and chilies to taste in blender, scraping down the sides as needed to make a smooth sauce.
2. Heat 2T oil in large skillet over medium high heat. Add raisins and cashews and cook, stirring until raisins are plump and nuts are lightly brown, 1-3 minutes. Transfer to a plate.
3. Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring until light brown 2-3 minutes.
4. Carefully pour in the pureed tomato mixture and reduce heat to medium. Stir in garam masala, 3/4 t salt and the turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
5. Meanwhile place rice in a medium bowl. Cover with water. Gently rub the rice through your fingers to wash the grains. The water will become cloudy. Drain and repeat 3-4 times until the water remains relatively clear. Then cover the rice with cold water and let it sit 20 minutes. Drain.
6. Stir mustard greens, cauliflower, chickpeas and 1 C water into the tomato sauce. Cover and remove from heat.
7. Preheat oven to 350°F. Lightly coat a 9x13 pan with cooking spray.
8. Heat remaining 1 T oil in a medium saucepan over medium high heat. Add the drained rice and saffron and carefully stir to coat the rice with the saffron. Add the remaining 1 C water and 1/4 t salt. Stir once to incorporate the ingredients. Bring to a boil over medium hight heat. Cook uncovered until the water has evaporated from the surface and craters are starting to appear in the rice 5-8 minutes. Remove from the heat.
9. Spread half the chickpea curry evenly over bottom of prepared pan. Spread rice mixture on top of the curry. Spoon remaining curry over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil. Bake until rice is tender 45-55 minutes.
Makes 6 one cup servings.
My Notes: -Good fresh tomatoes are not found at this longitude at this time of year so canned ones had to do.
-I found some brown basmati rice from India at Trader Joes so I used it, cooked in 1 1/4 C water and baked the casserole for 55 minutes, rice was perfectly cooked
-my cashews were salted because that is what came out of the planters can in the pantry!
-mustard greens were "red mustard" because Whole Foods was out of "green mustard" due to coldness in CA.
Amazing dish!
Aam Chutney
(Mango Chili Chutney)
"This sweet tart hot accompaniment showcases the beauty of mangoes, but also works wonderfully with pineapples. Note: Black mustard seed are slightly stronger that the more commonly available yellow kind.
2 T canola oil
1 t black or yellow mustard seeds
2 C cubed ripe mango (1/2" cubes) or fresh pineapple
1/2 C golden raisins
6-8 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
1/4 C firmly packed dark brown sugar
1 C water
1/4t salt
1/4C finely chopped frsh cilantro
1. Heat oil in a small saucepan over medium high heat. Add mustard seeds, cover and cook until the popping stops, 20-30 seconds. Add mango or pineapple, raisins, and chiles to taste. Reduce the heat to medium and cook, uncovered, stirring occasionally, until the raisins are plump and the fruit is lightly browned, 5-8 minutes.
2. Add sugar and cook, stirring until it dissolves, about 2 minutes. Add water and salt. Cook, uncovered stirring occasionally until the sauce is syrupy-thick 10-15 minutes. Stir in cilantro and serve warm.
My notes: I used 6 chile de arbol and would probably would have been happy with 4. DH was fine with 6!
Next to try from the same article is:
Ginger, Split Pea & Vegetable Curry
Spicy Stewed Potatoes & Spinach with Buttermilk
Wok Seared Chicken and Vegetables
I can't wait to try more........
Enjoy!
http://www.finerkitchens.com/swap/forum1/74465_Made_the_CI_Roasted_Chicken_in_a_dutch_oven_on_Monday_WOW
Chana Aur Sarson Ka Saag Biryani
(Basmati Rice and Curry Casserole)
"Biryanis are rice-based casseroles that combine a saucy meat, vegetable or legume curry with basmati rice, whole spices, nuts and raisins. This particular dish is a nutritional powerhouse, thanks to the mustard greens and chickpeas."
2 large tomatoes, coarsely chopped
1 large red onion, 1/2 coarsely chopped and 1/2 thinly sliced
3-5 fresh green chiles, such as Thai or serrano, stemmed
2 T canola oil, divided
1/2 C golden raisins
1/4 c raw cashews
1 t cumin seeds
4 cardamom pods
2 bay leaves
2 3" cinnamon sticks
1 t garam masala
1 t salt, divided
1/2 t turmeric
1 C white basmati rice, preferable Indian or Pakistani
1 bunch (8 oz) mustard greens, tough ribs removed, leaves finely chopped
8 oz cauliflower, cut into 1/2" florets
1 15 oz can chickpeas, rinsed
2 C water, divided
1/2 t saffron threads
1. Puree tomatoes, chopped onion and chilies to taste in blender, scraping down the sides as needed to make a smooth sauce.
2. Heat 2T oil in large skillet over medium high heat. Add raisins and cashews and cook, stirring until raisins are plump and nuts are lightly brown, 1-3 minutes. Transfer to a plate.
3. Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring until light brown 2-3 minutes.
4. Carefully pour in the pureed tomato mixture and reduce heat to medium. Stir in garam masala, 3/4 t salt and the turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
5. Meanwhile place rice in a medium bowl. Cover with water. Gently rub the rice through your fingers to wash the grains. The water will become cloudy. Drain and repeat 3-4 times until the water remains relatively clear. Then cover the rice with cold water and let it sit 20 minutes. Drain.
6. Stir mustard greens, cauliflower, chickpeas and 1 C water into the tomato sauce. Cover and remove from heat.
7. Preheat oven to 350°F. Lightly coat a 9x13 pan with cooking spray.
8. Heat remaining 1 T oil in a medium saucepan over medium high heat. Add the drained rice and saffron and carefully stir to coat the rice with the saffron. Add the remaining 1 C water and 1/4 t salt. Stir once to incorporate the ingredients. Bring to a boil over medium hight heat. Cook uncovered until the water has evaporated from the surface and craters are starting to appear in the rice 5-8 minutes. Remove from the heat.
9. Spread half the chickpea curry evenly over bottom of prepared pan. Spread rice mixture on top of the curry. Spoon remaining curry over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil. Bake until rice is tender 45-55 minutes.
Makes 6 one cup servings.
My Notes: -Good fresh tomatoes are not found at this longitude at this time of year so canned ones had to do.
-I found some brown basmati rice from India at Trader Joes so I used it, cooked in 1 1/4 C water and baked the casserole for 55 minutes, rice was perfectly cooked
-my cashews were salted because that is what came out of the planters can in the pantry!
-mustard greens were "red mustard" because Whole Foods was out of "green mustard" due to coldness in CA.
Amazing dish!
Aam Chutney
(Mango Chili Chutney)
"This sweet tart hot accompaniment showcases the beauty of mangoes, but also works wonderfully with pineapples. Note: Black mustard seed are slightly stronger that the more commonly available yellow kind.
2 T canola oil
1 t black or yellow mustard seeds
2 C cubed ripe mango (1/2" cubes) or fresh pineapple
1/2 C golden raisins
6-8 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
1/4 C firmly packed dark brown sugar
1 C water
1/4t salt
1/4C finely chopped frsh cilantro
1. Heat oil in a small saucepan over medium high heat. Add mustard seeds, cover and cook until the popping stops, 20-30 seconds. Add mango or pineapple, raisins, and chiles to taste. Reduce the heat to medium and cook, uncovered, stirring occasionally, until the raisins are plump and the fruit is lightly browned, 5-8 minutes.
2. Add sugar and cook, stirring until it dissolves, about 2 minutes. Add water and salt. Cook, uncovered stirring occasionally until the sauce is syrupy-thick 10-15 minutes. Stir in cilantro and serve warm.
My notes: I used 6 chile de arbol and would probably would have been happy with 4. DH was fine with 6!
Next to try from the same article is:
Ginger, Split Pea & Vegetable Curry
Spicy Stewed Potatoes & Spinach with Buttermilk
Wok Seared Chicken and Vegetables
I can't wait to try more........
Enjoy!
http://www.finerkitchens.com/swap/forum1/74465_Made_the_CI_Roasted_Chicken_in_a_dutch_oven_on_Monday_WOW