Really? No one has used fenugreek before? No recipe suggestions?
- Thread starter cheezz
- Start date
florisandy
Well-known member
Waving hand here but perhaps only once cheezz. Rec: Fish Cooked in Yogurt (a Bengali curry)
http://eat.at/swap/forum/index.php?action=display&forumid=19&msgid=52
http://eat.at/swap/forum/index.php?action=display&forumid=19&msgid=52
REC: Spiced Chick-Pea Salad...
Spiced Chick-Pea Salad
Recipe By
avid Rosengarten
Serving Size : 4
1 cup chickpeas -- soaked overnight in cold water
1 lemon -- julienned , Zest of
2 green bell peppers
2 red bell peppers
1/2 cup vegetable oil
12 garlic cloves -- finely minced
4 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon turmeric
1/2 teaspoon ground cloves
2 1/2 tablespoons tomato paste
4 shallots -- finely minced
1/2 teaspoon serrano pepper -- finely minced
3 tablespoons lemon juice
Salt and pepper
Lemon slice -- for garnish
Bird pepper -- fanned, for garnish
Simmer chick-peas in water, to cover for 30 minutes, or until tender. Drain, reserving a cup of cooking liquid.
Blanch lemon zest in boiling water for 1 minute. Drain and pat dry.
Roast bell peppers under broiler or over a gas flame until blackened on all sides. Steam in a bag or a bowl, tightly covered, for 20 minutes to loosen skins. Peel, seed and stem peppers and cut into julienne strips.
Heat oil in a saute pan, add garlic and saute 1 minute, stirring. Add spices and saute 1 minute, stirring. Add tomato paste and reserved chick-pea water. Bring to a boil and simmer 5 minutes.
Pour spiced sauce over chick-peas. Add lemon zest, roasted pepper strips, shallots, serrano chile and lemon juice, reserving 1 teaspoon.
Season to taste with salt and pepper and toss well to mix. Set aside for 1 hour at room temperature to marinate.
To serve, drizzle with reserved lemon juice and garnish with lemon and pepper.
Spiced Chick-Pea Salad
Recipe By
avid RosengartenServing Size : 4
1 cup chickpeas -- soaked overnight in cold water
1 lemon -- julienned , Zest of
2 green bell peppers
2 red bell peppers
1/2 cup vegetable oil
12 garlic cloves -- finely minced
4 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon turmeric
1/2 teaspoon ground cloves
2 1/2 tablespoons tomato paste
4 shallots -- finely minced
1/2 teaspoon serrano pepper -- finely minced
3 tablespoons lemon juice
Salt and pepper
Lemon slice -- for garnish
Bird pepper -- fanned, for garnish
Simmer chick-peas in water, to cover for 30 minutes, or until tender. Drain, reserving a cup of cooking liquid.
Blanch lemon zest in boiling water for 1 minute. Drain and pat dry.
Roast bell peppers under broiler or over a gas flame until blackened on all sides. Steam in a bag or a bowl, tightly covered, for 20 minutes to loosen skins. Peel, seed and stem peppers and cut into julienne strips.
Heat oil in a saute pan, add garlic and saute 1 minute, stirring. Add spices and saute 1 minute, stirring. Add tomato paste and reserved chick-pea water. Bring to a boil and simmer 5 minutes.
Pour spiced sauce over chick-peas. Add lemon zest, roasted pepper strips, shallots, serrano chile and lemon juice, reserving 1 teaspoon.
Season to taste with salt and pepper and toss well to mix. Set aside for 1 hour at room temperature to marinate.
To serve, drizzle with reserved lemon juice and garnish with lemon and pepper.
luisa_calif
Well-known member
Made Berbere years ago. It's a spice paste used in Ethiopian cooking.
So my jar is decades old. Oh, and i think I did a curry or two.
So my jar is decades old. Oh, and i think I did a curry or two.
dawn_mo
Well-known member
I have an unopened jar and several recipes. Here are the recipes, none tried and true.
* Exported for MasterCook 4 by Living Cookbook *
Beef Stew in Spicy Berbere Sauce
Recipe By : Sunset, MARCH 2006
Serving Size : 6 Preparation Time: 0:20
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
2 medium onions, quartered lengthwise
1/4 cup (1/2 stick)butter
1 Tbs minced fresh ginger
1 Tbs ground paprika
1 Tbs ground cayenne*
1 tsp ground cumin (optional; see "Ethiopian
-- Cooking 101," below)
1 tsp ground fenugreek (optional; see "Ethiopian
-- Cooking 101," below)
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground allspice
1 14 1/2-oz can crushed tomatoes in purée
1/4 cup dry red wine
2 1/2 lbs boned beef chuck, fat trimmed, cut
-- into 3/4-inch chunks
salt
1. In a food processor, pulse onions until very finely diced (almost
puréed).
2. Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and
stir until browned, about 10 minutes.
3. Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon,
cardamom, cloves, and allspice; stir until fragrant, about 1 minute. Add
tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and
simmer, stirring occasionally, until beef is very tender when pierced, about
2 hours. Add salt to taste.
Cooking Tip: *A generous dose of cayenne gives this stew a lively heat. If
you prefer milder spice, reduce the amount to 1 or 2 teaspoons.
Cooking Tip: Ethiopian cooking 101:
Cooking Tip: Berbere: This heady spice mixture is the basis for all
Ethiopian cooking. It can feature clove, cayenne, ginger, cumin, turmeric,
and cinnamon, among other spices. Ground fenugreek seeds, which add a mildly
sweet flavor, are also typical. Buy them at Middle Eastern markets or from
Penzeys Spices ($1.09 per 1/4-cup jar; www.penzeys.com).
Cooking Tip: Injera: Authentic injera is made from fermented teff, a grain
common in Ethiopia. The bread's spongy, bubbly texture is similar to that of
a pancake. If authenticity is your aim, you can buy teff flour from
Abyssinian Market ($25 for 5 lb.; www.abyssinianmarket.com).
Cooking Tip: Tej: This Ethiopian honey wine is the traditional match for
spicy stews, but few retailers in the United States carry authentic imported
tej. You can buy a bottle at many Ethiopian restaurants, but an accessible
alternative is off-dry Riesling, which pairs beautifully with the spicy beef
stew. Our favorite: Spätlese Rieslings from Germany's Mosel region.
Comments: This hearty stew is even easier to make than the classic American
version.
Recipe Source: Sunset, MARCH 2006
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Caucasus-Style Braised Pork Shoulder
Recipe By :
Serving Size : 0 Preparation Time: 0:30
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method4 large cloves garlic
3 tsp kosher salt
2 tsp coriander seeds
1 tsp fenugreek seeds
3/4 tsp dried hot red-pepper flakes
4 Tbs olive oil
1 5-1b bone-in pork shoulder roast (also called
-- picnic roast), trimmed of excess fat
-- and skin discarded
1 large red onion, chopped
2 cups water
1/2 cup chopped fresh cilantro
1 Tbs red-wine vinegar
1. Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a
heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a
powder in grinder, then stir together with garlic and 2 tablespoons oil in a
small bowl. Make 2-inch-deep slits all over meat with a small sharp knife
and push some of paste into slits. Rub remaining paste all over meat. Put
pork in a bowl and marinate, covered and chilled, at least 8 hours.
2. Bring meat to room temperature, about 1 hour.
3. Put oven rack in lower third of oven and preheat oven to 350°F.
4. Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over
moderately high heat until hot but not smoking, then brown pork on all
sides, turning with tongs and a large kitchen fork, about 8 minutes total.
Transfer pork to a large plate and cook onion in fat remaining in pot,
stirring occasionally and scraping up brown bits, until beginning to brown,
7 to 8 minutes. Return pork to pot and add water and remaining teaspoon
kosher salt. Bring to a boil, then cover tightly with lid and transfer to
oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork
in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered,
at least 8 hours.
5. Put oven rack in lower third of oven and preheat oven to 350°F.
6. Remove fat from surface of pan juices and reheat pork (with pan juices),
covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and
large fork. Stir cilantro, vinegar, and table salt and pepper to taste into
pan juices and serve with pork.
Cooking Tip: Pork can be marinated up to 3 days.
Cooking Tip: Braised pork can be chilled up to 2 days.
Comments: This is a fantastic preparation for bone-in pork shoulder, which
is loaded with flavor but needs braising to tenderize. A blend of
ingredients commonly used in Eurasia's culinarily diverse Caucasus region
(comprising Georgia, Armenia, Azerbaijan, and parts of Russia) brings
together elements of heat, garlic, and spices like coriander and fenugreek.
Recipe from Epicurious
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Chicken Curry with Coconut Rice
Recipe By : Cuisine
Serving Size : -1 Preparation Time:
Categories : Asian Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method
Curry1/2 cup vegetable oil
1 stick cinnamon
7 whole cloves
4 cups yellow onions, chopped
2 bay leaves
2 dried red chile peppers
2 Tbs Dry Masala
Wet Masala
2 lb boneless, skinless chicken thighs, cut
-- into 2-inch pieces
2 cups Roma tomatoes, chopped
2 tsp kosher salt
1. Fry cinnamon and cloves in vegetable oil in a large nonstick skillet over
medium-high heat. Tilt pan to pool the oil at the edge. Fry until cloves pop
and cinnamon opens, about 5 minutes. Remove spices with slotted spoon and
discard.
2. Add onions to oil and sauté over medium heat until lightly browned, 10
minutes. Add bay leaves and dried chiles; continue cooking. Fry onions 10
more minutes until golden, but not burnt.
3. Add both masalas and fry until fragrant, 1 to 2 minutes. Stir to prevent
sticking and burning.
4. Stir in chicken, tomatoes, and salt; stir to coat. It may seem dry, but
the tomatoes will release liquid. Reduce heat and cover; simmer 30 to 40
minutes.
5. The curry is done when the liquid has reduced and the sauce has
thickened. If it's too thin, simmer the curry, uncovered, for a few minutes
to reduce.
-
----Coconut Rice1 1/2 cups basmati rice, rinsed
1 1/2 cups water
1 14-oz can unsweetened coconut milk
1 Tbs sugar
1/2 tsp kosher salt
3 cups spinach, cleaned, torn
1 Tbs Dry Masala
For servingwarmed pita bread
Dry Masala2 Tbs cumin seeds
1 Tbs coriander seeds
2 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp cardamom seeds
1 Tbs ground turmeric
1. Toast seeds in a dry sauté pan over medium-high heat, stirring frequently
to prevent burning. When they begin to smell fragrant and turn brown,
they're done.
2. Process spices to a powder in a clean coffee grinder, remove.
3. Add turmeric and mix. Covered, ground spices will keep for one month in a
cool, dry place.
Wet Masala12 cloves garlic
1 1/2-inch pieceginger, peeled, sliced
2 fresh serrano chiles, stemmed, seeded
1. Blend the garlic ginger and chiles in a food processor until finely
minced; set aside.
Coconut Rice
1. While curry simmers, prepare the Coconut Rice.
2. Combine rice, water, milk, sugar, and salt in large saucepan. Bring to a
boil, stirring occasionally. Cover pan, reduce heat to low and simmer 18 to
20 minutes, or until liquid is absorbed. Remove from heat and steam 5 more
minutes; fluff with a fork.
3. Stir in the spinach and 1 tablespoon dry masala off heat to finish the
curry. Serve the curry with Coconut Rice, and warmed pita bread.
4. All the ingredients for the curry can be prepared a few hours ahead of
time, then refrigerated until you're ready to cook.
Recipe Source: Cuisine
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Chicken Maharaja
Recipe By : Nita Mathur
Serving Size : 0 Preparation Time: 0:00
Categories : Chicken Main Dish
Vegetable
Amount Measure Ingredient -- Preparation Method4 chicken breasts (about 2 pounds) cut
-- into 1 1/2 inch pieces
1 large onion, peeled and roughly chopped
1 1 1/2-inches-long piecefresh ginger, peeled and chopped
8 cloves garlic, peeled and chopped
1/2 green jalapeno pepper, chopped
1 cinnamon stick
1 large black cardamom pod, crushed
3 bay leaves
1 1/2 tsp salt (or to taste)
1 tsp red chili powder
1/2 tsp turmeric powder
3 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 1/2 cup peeled canned tomatoes, finely chopped
1/4 cup dry fenugreek leaves (kasuri methi)
1 cup vegetable oil
1. In a blender or food processor, add roughly chopped onion, ginger, garlic
and jalapeno pepper and blend until ingredients are finely chopped.
2. In a heavy-based saucepan, heat oil on medium heat, and when hot add I
cinnamon stick, crushed cardamom and bay leaves. As soon as they sizzle and
turn a shade darker, carefully add the contents of the blender. Fry until
the oil leaves the sides of the pan and onion mix turns light brown.
3. Add all the ground spices: salt, red chili powder, turmeric, coriander,
cumin and garam masala. Fry spices for 2 to 3 minutes and add chopped
tomatoes. Fry until oil comes up.
4. Add chicken pieces and combine with spice mixture. Add some water - it
should be enough to barely cover the chicken pieces. Turning the heat down
to low, cover and simmer for 30 minutes, until oil comes to the top and
chicken pieces are tender. During this time, stir regularly to make sure the
contents are not sticking to the pan. Add a little more water if needed.
5. Crush fenugreek leaves between palms of your hands and add to the pan;
simmer for five minutes. By the end, there should be a thick gravy coating
the chicken. Serve hot.
Recipe Author: Nita Mathur
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Creamy Eggplant with Green Peas
Recipe By :
Serving Size : 12 Preparation Time: 0:40
Categories : Asian Side Dish
Vegetable
Amount Measure Ingredient -- Preparation Method6 1 1/4-lb eggplants
1/4 cup vegetable oil
2 tsp cumin seeds
1 large Spanish onion, minced
3 jalapenos, minced with some seeds
3 large cloves garlic, minced
2 1/2 Tbs peeled, minced, fresh ginger
2 dried red chiles, broken
6 medium tomatoes, finely chopped
1 1/2 tsp ground fenugreek seeds
1 tsp paprika
3/4 tsp turmeric
1 15-oz pkg frozen peas, thawed (2 1/2 cups)
2 cups chopped cilantro
3/4 cup plain yogurt
salt
1/2 tsp garam masala
1. Preheat the oven to 500°.
2. Put the eggplants on 2 rimmed baking sheets and pierce them all over with
the tip of a small knife. Bake for about 1 hour, or until the skin is
blackened and the flesh is very soft. Let cool slightly. Peel off the skin
and scrape the flesh into a large bowl. Mash the eggplant coarsely.
3. Meanwhile, heat the oil in a large, deep skillet. Add the cumin seeds and
cook over high heat until they sizzle, about 10 seconds. Add the onion and
cook, stirring occasionally, until softened and starting to brown, about 10
minutes. Add the jalapenos, garlic, ginger and red chiles and cook,
stirring, until fragrant, about 3 minutes. Add the tomatoes and boil until
all the liquid has evaporated, about 8 minutes. Add the fenugreek, paprika
and turmeric and cook, stirring, until fragrant, about 3 minutes. Stir in
the eggplant and cook over low heat for 10 minutes to blend the flavors. Add
the peas and cook for 5 minutes longer. Stir in the chopped cilantro and the
yogurt and season with salt. Transfer the eggplant to a bowl, sprinkle with
the garam masala; serve hot.
Comments: Batra's American friends so love her eggplant dish, flavored with
turmeric, fenugreek seeds and chiles, that now she can't imagine preparing
it the classic Indian way, seasoned simply with salt and pepper.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Indian-Spiced Chicken with Lime & Cilantro
Recipe By : Fine Cooking
Serving Size : 6 Preparation Time: 0:00
Categories : Asian Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method1 Tbs coriander seed
1 Tbs cumin seed
1/2 tsp whole black peppercorns
1/2 tsp fenugreek seeds*
1/2 cup fresh cilantro leaves and tender stems,
-- plus additional leaves for garnish
freshly squeezed juice of 1 medium lime
-- (about 1/4 cup)
2 medium cloves garlic, peeled
2 scallions (white and green parts), 1 cut
-- into 1-inch lengths, 1 thinly sliced for garnish
1 1/2 Tbs canola oil
1 1/4 tsp kosher salt; more to taste
1 tsp ground turmeric
6 small (3/4-lb)skin-on, bone-in chicken breasts or 12
-- medium (6 oz.) thighs (or a combination),
-- trimmed of excess skin and fatGarnishlime wedges
1. In a small, dry skillet over medium-low heat, toast the coriander and
cumin, shaking the pan or stirring frequently, until the cumin seeds darken
and become very fragrant, about 5 minutes. Transfer to a spice grinder or
mortar and pestle, add the peppercorns and fenugreek, and grind to a fine
powder.
2. Combine the cilantro, lime juice, garlic, 1-inch scallion pieces, canola
oil, salt, turmeric, and ground spice mixture in a blender or food
processor; blend into a smooth purée.
3. Put the chicken pieces in a large bowl, add the marinade, and turn to
coat the pieces all over with the marinade. Set aside while you heat the
broiler; or cover and refrigerate for up to 24 hours.
4. Position an oven rack about 8 inches from the broiler element; heat the
broiler on high.
5. Line a large rimmed baking sheet with foil. Arrange the chicken pieces,
skin side up, on the baking sheet. If using a combination of parts, put the
breast pieces on one end of the baking sheet and the thighs on the other
end. Sprinkle generously with salt.
6. When the broiler is hot, broil until the chicken skin is brown and crisp
all over, with some singed bits, about 20 minutes, rotating the pan
occasionally for even browning. Check the chicken for doneness, either by
cutting into pieces to see if they're cooked through or by using an
instant-read thermometer - breasts should be 165°F, thighs should be 170°F.
If some or all of the chicken is still underdone by the time the skin is
well browned, turn off the broiler and set the oven temperature at 450°F.
Continue roasting the chicken, checking every 5 minutes, until cooked
through, 5 to 15 minutes more. If some pieces finish earlier than others,
transfer them to a platter and keep warm while you continue to roast the
underdone pieces.
7. Arrange all of the chicken on a serving platter and garnish with the
cilantro leaves, sliced scallion, and lime wedges.
Cooking Tip: *If you can't find fenugreek seeds in your supermarket, you can
mail-order them.
Recipe Source: Fine Cooking
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Beef Stew in Spicy Berbere Sauce
Recipe By : Sunset, MARCH 2006
Serving Size : 6 Preparation Time: 0:20
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
2 medium onions, quartered lengthwise
1/4 cup (1/2 stick)butter
1 Tbs minced fresh ginger
1 Tbs ground paprika
1 Tbs ground cayenne*
1 tsp ground cumin (optional; see "Ethiopian
-- Cooking 101," below)
1 tsp ground fenugreek (optional; see "Ethiopian
-- Cooking 101," below)
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground allspice
1 14 1/2-oz can crushed tomatoes in purée
1/4 cup dry red wine
2 1/2 lbs boned beef chuck, fat trimmed, cut
-- into 3/4-inch chunks
salt
1. In a food processor, pulse onions until very finely diced (almost
puréed).
2. Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and
stir until browned, about 10 minutes.
3. Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon,
cardamom, cloves, and allspice; stir until fragrant, about 1 minute. Add
tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and
simmer, stirring occasionally, until beef is very tender when pierced, about
2 hours. Add salt to taste.
Cooking Tip: *A generous dose of cayenne gives this stew a lively heat. If
you prefer milder spice, reduce the amount to 1 or 2 teaspoons.
Cooking Tip: Ethiopian cooking 101:
Cooking Tip: Berbere: This heady spice mixture is the basis for all
Ethiopian cooking. It can feature clove, cayenne, ginger, cumin, turmeric,
and cinnamon, among other spices. Ground fenugreek seeds, which add a mildly
sweet flavor, are also typical. Buy them at Middle Eastern markets or from
Penzeys Spices ($1.09 per 1/4-cup jar; www.penzeys.com).
Cooking Tip: Injera: Authentic injera is made from fermented teff, a grain
common in Ethiopia. The bread's spongy, bubbly texture is similar to that of
a pancake. If authenticity is your aim, you can buy teff flour from
Abyssinian Market ($25 for 5 lb.; www.abyssinianmarket.com).
Cooking Tip: Tej: This Ethiopian honey wine is the traditional match for
spicy stews, but few retailers in the United States carry authentic imported
tej. You can buy a bottle at many Ethiopian restaurants, but an accessible
alternative is off-dry Riesling, which pairs beautifully with the spicy beef
stew. Our favorite: Spätlese Rieslings from Germany's Mosel region.
Comments: This hearty stew is even easier to make than the classic American
version.
Recipe Source: Sunset, MARCH 2006
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Caucasus-Style Braised Pork Shoulder
Recipe By :
Serving Size : 0 Preparation Time: 0:30
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method4 large cloves garlic
3 tsp kosher salt
2 tsp coriander seeds
1 tsp fenugreek seeds
3/4 tsp dried hot red-pepper flakes
4 Tbs olive oil
1 5-1b bone-in pork shoulder roast (also called
-- picnic roast), trimmed of excess fat
-- and skin discarded
1 large red onion, chopped
2 cups water
1/2 cup chopped fresh cilantro
1 Tbs red-wine vinegar
1. Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a
heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a
powder in grinder, then stir together with garlic and 2 tablespoons oil in a
small bowl. Make 2-inch-deep slits all over meat with a small sharp knife
and push some of paste into slits. Rub remaining paste all over meat. Put
pork in a bowl and marinate, covered and chilled, at least 8 hours.
2. Bring meat to room temperature, about 1 hour.
3. Put oven rack in lower third of oven and preheat oven to 350°F.
4. Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over
moderately high heat until hot but not smoking, then brown pork on all
sides, turning with tongs and a large kitchen fork, about 8 minutes total.
Transfer pork to a large plate and cook onion in fat remaining in pot,
stirring occasionally and scraping up brown bits, until beginning to brown,
7 to 8 minutes. Return pork to pot and add water and remaining teaspoon
kosher salt. Bring to a boil, then cover tightly with lid and transfer to
oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork
in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered,
at least 8 hours.
5. Put oven rack in lower third of oven and preheat oven to 350°F.
6. Remove fat from surface of pan juices and reheat pork (with pan juices),
covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and
large fork. Stir cilantro, vinegar, and table salt and pepper to taste into
pan juices and serve with pork.
Cooking Tip: Pork can be marinated up to 3 days.
Cooking Tip: Braised pork can be chilled up to 2 days.
Comments: This is a fantastic preparation for bone-in pork shoulder, which
is loaded with flavor but needs braising to tenderize. A blend of
ingredients commonly used in Eurasia's culinarily diverse Caucasus region
(comprising Georgia, Armenia, Azerbaijan, and parts of Russia) brings
together elements of heat, garlic, and spices like coriander and fenugreek.
Recipe from Epicurious
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Chicken Curry with Coconut Rice
Recipe By : Cuisine
Serving Size : -1 Preparation Time:
Categories : Asian Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method
Curry1/2 cup vegetable oil
1 stick cinnamon
7 whole cloves
4 cups yellow onions, chopped
2 bay leaves
2 dried red chile peppers
2 Tbs Dry Masala
Wet Masala
2 lb boneless, skinless chicken thighs, cut
-- into 2-inch pieces
2 cups Roma tomatoes, chopped
2 tsp kosher salt
1. Fry cinnamon and cloves in vegetable oil in a large nonstick skillet over
medium-high heat. Tilt pan to pool the oil at the edge. Fry until cloves pop
and cinnamon opens, about 5 minutes. Remove spices with slotted spoon and
discard.
2. Add onions to oil and sauté over medium heat until lightly browned, 10
minutes. Add bay leaves and dried chiles; continue cooking. Fry onions 10
more minutes until golden, but not burnt.
3. Add both masalas and fry until fragrant, 1 to 2 minutes. Stir to prevent
sticking and burning.
4. Stir in chicken, tomatoes, and salt; stir to coat. It may seem dry, but
the tomatoes will release liquid. Reduce heat and cover; simmer 30 to 40
minutes.
5. The curry is done when the liquid has reduced and the sauce has
thickened. If it's too thin, simmer the curry, uncovered, for a few minutes
to reduce.
-
----Coconut Rice1 1/2 cups basmati rice, rinsed
1 1/2 cups water
1 14-oz can unsweetened coconut milk
1 Tbs sugar
1/2 tsp kosher salt
3 cups spinach, cleaned, torn
1 Tbs Dry Masala
For servingwarmed pita bread
Dry Masala2 Tbs cumin seeds
1 Tbs coriander seeds
2 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp cardamom seeds
1 Tbs ground turmeric
1. Toast seeds in a dry sauté pan over medium-high heat, stirring frequently
to prevent burning. When they begin to smell fragrant and turn brown,
they're done.
2. Process spices to a powder in a clean coffee grinder, remove.
3. Add turmeric and mix. Covered, ground spices will keep for one month in a
cool, dry place.
Wet Masala12 cloves garlic
1 1/2-inch pieceginger, peeled, sliced
2 fresh serrano chiles, stemmed, seeded
1. Blend the garlic ginger and chiles in a food processor until finely
minced; set aside.
Coconut Rice
1. While curry simmers, prepare the Coconut Rice.
2. Combine rice, water, milk, sugar, and salt in large saucepan. Bring to a
boil, stirring occasionally. Cover pan, reduce heat to low and simmer 18 to
20 minutes, or until liquid is absorbed. Remove from heat and steam 5 more
minutes; fluff with a fork.
3. Stir in the spinach and 1 tablespoon dry masala off heat to finish the
curry. Serve the curry with Coconut Rice, and warmed pita bread.
4. All the ingredients for the curry can be prepared a few hours ahead of
time, then refrigerated until you're ready to cook.
Recipe Source: Cuisine
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Chicken Maharaja
Recipe By : Nita Mathur
Serving Size : 0 Preparation Time: 0:00
Categories : Chicken Main Dish
Vegetable
Amount Measure Ingredient -- Preparation Method4 chicken breasts (about 2 pounds) cut
-- into 1 1/2 inch pieces
1 large onion, peeled and roughly chopped
1 1 1/2-inches-long piecefresh ginger, peeled and chopped
8 cloves garlic, peeled and chopped
1/2 green jalapeno pepper, chopped
1 cinnamon stick
1 large black cardamom pod, crushed
3 bay leaves
1 1/2 tsp salt (or to taste)
1 tsp red chili powder
1/2 tsp turmeric powder
3 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 1/2 cup peeled canned tomatoes, finely chopped
1/4 cup dry fenugreek leaves (kasuri methi)
1 cup vegetable oil
1. In a blender or food processor, add roughly chopped onion, ginger, garlic
and jalapeno pepper and blend until ingredients are finely chopped.
2. In a heavy-based saucepan, heat oil on medium heat, and when hot add I
cinnamon stick, crushed cardamom and bay leaves. As soon as they sizzle and
turn a shade darker, carefully add the contents of the blender. Fry until
the oil leaves the sides of the pan and onion mix turns light brown.
3. Add all the ground spices: salt, red chili powder, turmeric, coriander,
cumin and garam masala. Fry spices for 2 to 3 minutes and add chopped
tomatoes. Fry until oil comes up.
4. Add chicken pieces and combine with spice mixture. Add some water - it
should be enough to barely cover the chicken pieces. Turning the heat down
to low, cover and simmer for 30 minutes, until oil comes to the top and
chicken pieces are tender. During this time, stir regularly to make sure the
contents are not sticking to the pan. Add a little more water if needed.
5. Crush fenugreek leaves between palms of your hands and add to the pan;
simmer for five minutes. By the end, there should be a thick gravy coating
the chicken. Serve hot.
Recipe Author: Nita Mathur
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* Exported for MasterCook 4 by Living Cookbook *
Creamy Eggplant with Green Peas
Recipe By :
Serving Size : 12 Preparation Time: 0:40
Categories : Asian Side Dish
Vegetable
Amount Measure Ingredient -- Preparation Method6 1 1/4-lb eggplants
1/4 cup vegetable oil
2 tsp cumin seeds
1 large Spanish onion, minced
3 jalapenos, minced with some seeds
3 large cloves garlic, minced
2 1/2 Tbs peeled, minced, fresh ginger
2 dried red chiles, broken
6 medium tomatoes, finely chopped
1 1/2 tsp ground fenugreek seeds
1 tsp paprika
3/4 tsp turmeric
1 15-oz pkg frozen peas, thawed (2 1/2 cups)
2 cups chopped cilantro
3/4 cup plain yogurt
salt
1/2 tsp garam masala
1. Preheat the oven to 500°.
2. Put the eggplants on 2 rimmed baking sheets and pierce them all over with
the tip of a small knife. Bake for about 1 hour, or until the skin is
blackened and the flesh is very soft. Let cool slightly. Peel off the skin
and scrape the flesh into a large bowl. Mash the eggplant coarsely.
3. Meanwhile, heat the oil in a large, deep skillet. Add the cumin seeds and
cook over high heat until they sizzle, about 10 seconds. Add the onion and
cook, stirring occasionally, until softened and starting to brown, about 10
minutes. Add the jalapenos, garlic, ginger and red chiles and cook,
stirring, until fragrant, about 3 minutes. Add the tomatoes and boil until
all the liquid has evaporated, about 8 minutes. Add the fenugreek, paprika
and turmeric and cook, stirring, until fragrant, about 3 minutes. Stir in
the eggplant and cook over low heat for 10 minutes to blend the flavors. Add
the peas and cook for 5 minutes longer. Stir in the chopped cilantro and the
yogurt and season with salt. Transfer the eggplant to a bowl, sprinkle with
the garam masala; serve hot.
Comments: Batra's American friends so love her eggplant dish, flavored with
turmeric, fenugreek seeds and chiles, that now she can't imagine preparing
it the classic Indian way, seasoned simply with salt and pepper.
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* Exported for MasterCook 4 by Living Cookbook *
Indian-Spiced Chicken with Lime & Cilantro
Recipe By : Fine Cooking
Serving Size : 6 Preparation Time: 0:00
Categories : Asian Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method1 Tbs coriander seed
1 Tbs cumin seed
1/2 tsp whole black peppercorns
1/2 tsp fenugreek seeds*
1/2 cup fresh cilantro leaves and tender stems,
-- plus additional leaves for garnish
freshly squeezed juice of 1 medium lime
-- (about 1/4 cup)
2 medium cloves garlic, peeled
2 scallions (white and green parts), 1 cut
-- into 1-inch lengths, 1 thinly sliced for garnish
1 1/2 Tbs canola oil
1 1/4 tsp kosher salt; more to taste
1 tsp ground turmeric
6 small (3/4-lb)skin-on, bone-in chicken breasts or 12
-- medium (6 oz.) thighs (or a combination),
-- trimmed of excess skin and fatGarnishlime wedges
1. In a small, dry skillet over medium-low heat, toast the coriander and
cumin, shaking the pan or stirring frequently, until the cumin seeds darken
and become very fragrant, about 5 minutes. Transfer to a spice grinder or
mortar and pestle, add the peppercorns and fenugreek, and grind to a fine
powder.
2. Combine the cilantro, lime juice, garlic, 1-inch scallion pieces, canola
oil, salt, turmeric, and ground spice mixture in a blender or food
processor; blend into a smooth purée.
3. Put the chicken pieces in a large bowl, add the marinade, and turn to
coat the pieces all over with the marinade. Set aside while you heat the
broiler; or cover and refrigerate for up to 24 hours.
4. Position an oven rack about 8 inches from the broiler element; heat the
broiler on high.
5. Line a large rimmed baking sheet with foil. Arrange the chicken pieces,
skin side up, on the baking sheet. If using a combination of parts, put the
breast pieces on one end of the baking sheet and the thighs on the other
end. Sprinkle generously with salt.
6. When the broiler is hot, broil until the chicken skin is brown and crisp
all over, with some singed bits, about 20 minutes, rotating the pan
occasionally for even browning. Check the chicken for doneness, either by
cutting into pieces to see if they're cooked through or by using an
instant-read thermometer - breasts should be 165°F, thighs should be 170°F.
If some or all of the chicken is still underdone by the time the skin is
well browned, turn off the broiler and set the oven temperature at 450°F.
Continue roasting the chicken, checking every 5 minutes, until cooked
through, 5 to 15 minutes more. If some pieces finish earlier than others,
transfer them to a platter and keep warm while you continue to roast the
underdone pieces.
7. Arrange all of the chicken on a serving platter and garnish with the
cilantro leaves, sliced scallion, and lime wedges.
Cooking Tip: *If you can't find fenugreek seeds in your supermarket, you can
mail-order them.
Recipe Source: Fine Cooking
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Rec: Corn Fritters with Sweet and Sour Tomatoes
I haven't personally made this recipe, my neighbor did and brought me some to taste.
Pat’s notes: Quite good. The tomatoes are a definite make again. Might search around for a different corn fritter recipe, it seemed to be kinda “doughy” but it's possible my neighbor mismeasured...I'm still working with him on the need to be more precise when measuring for certain things. ;o)
Corn Fritters with Sweet and Sour Tomatoes
Corn Fritters:
1-1/2 cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon kosher salt
2 large eggs
3/4 cup milk
3 tablespoons olive oil
2 cups fresh corn kernels
2 tablespoons each chopped parsley and chopped basil
Mix flour, powder and salt in a bowl. Make a well in the center and put eggs, oil and milk in center. Whisk together and add corn and herbs. Put enough oil in a frying pan to grease well. Fry the fritters a few at a time until golden on each side.
Serve with Sweet and Sour Tomatoes.
Sweet and Sour Tomatoes:
2 pounds of assorted heirloom tomatoes, seeded and cut into chunks
1 bunch green onions, sliced thin
2 tablespoons of chopped, fresh cilantro
2 tablespoons of honey
1/4 cup of seasoned rice vinegar
1 tablespoon of olive oil
1 teaspoon of kosher salt
1-1/2 tsp spice mixture (below) or 1 tsp ground cinnamon and 1 tsp ground cumin
Put tomatoes, green onions and cilantro in a bowl and set aside. Heat olive oil in a sauce pan. Add spice mixture and heat until bubbly, about 2 minutes. Slowly add honey and rice vinegar. Cook for 3 more minutes or until a little thick and gooey. Pour mixture over tomatoes, cilantro and green onions. Season with salt and let sit for about 5 minutes before using.
Spice Mixture:
1/2 teaspoon cardamom pods
2 teaspoons fenugreek
1/2 teaspoon coriander seeds
4 cinnamon sticks, crushed
2 star anise
3 tablespoons of cumin seed
Place all spices in a dry, non stick sauté pan. Turn temperature to medium high heat and toast the spices until the seeds begin to pop and the pan is lightly smoking. This should be extremely fragrant at this point. Do not burn the spices. Remove from heat and let cool. Grind all together in a coffee grinder. Store in a tightly covered jar in a dark place.
Source: local Farmers Market recipe by Lesley Stiles
I haven't personally made this recipe, my neighbor did and brought me some to taste.
Pat’s notes: Quite good. The tomatoes are a definite make again. Might search around for a different corn fritter recipe, it seemed to be kinda “doughy” but it's possible my neighbor mismeasured...I'm still working with him on the need to be more precise when measuring for certain things. ;o)
Corn Fritters with Sweet and Sour Tomatoes
Corn Fritters:
1-1/2 cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon kosher salt
2 large eggs
3/4 cup milk
3 tablespoons olive oil
2 cups fresh corn kernels
2 tablespoons each chopped parsley and chopped basil
Mix flour, powder and salt in a bowl. Make a well in the center and put eggs, oil and milk in center. Whisk together and add corn and herbs. Put enough oil in a frying pan to grease well. Fry the fritters a few at a time until golden on each side.
Serve with Sweet and Sour Tomatoes.
Sweet and Sour Tomatoes:
2 pounds of assorted heirloom tomatoes, seeded and cut into chunks
1 bunch green onions, sliced thin
2 tablespoons of chopped, fresh cilantro
2 tablespoons of honey
1/4 cup of seasoned rice vinegar
1 tablespoon of olive oil
1 teaspoon of kosher salt
1-1/2 tsp spice mixture (below) or 1 tsp ground cinnamon and 1 tsp ground cumin
Put tomatoes, green onions and cilantro in a bowl and set aside. Heat olive oil in a sauce pan. Add spice mixture and heat until bubbly, about 2 minutes. Slowly add honey and rice vinegar. Cook for 3 more minutes or until a little thick and gooey. Pour mixture over tomatoes, cilantro and green onions. Season with salt and let sit for about 5 minutes before using.
Spice Mixture:
1/2 teaspoon cardamom pods
2 teaspoons fenugreek
1/2 teaspoon coriander seeds
4 cinnamon sticks, crushed
2 star anise
3 tablespoons of cumin seed
Place all spices in a dry, non stick sauté pan. Turn temperature to medium high heat and toast the spices until the seeds begin to pop and the pan is lightly smoking. This should be extremely fragrant at this point. Do not burn the spices. Remove from heat and let cool. Grind all together in a coffee grinder. Store in a tightly covered jar in a dark place.
Source: local Farmers Market recipe by Lesley Stiles
This Georgian Pork Stew sounds pretty good.
http://www.epicurious.com/recipes/food/views/Georgian-Pork-Stew-103831
http://www.epicurious.com/recipes/food/views/Georgian-Pork-Stew-103831
I actually did a search thru my Docs because I know there are 2 recipes that I like it in. No show.
Then I started wondering if I also use it sometimes to sub fennel, just for a different flavour. Without a recipe, however, I do like it ground on mideastern flatbreads and when I say ground, I mean just wakened up a little bit.
Then I started wondering if I also use it sometimes to sub fennel, just for a different flavour. Without a recipe, however, I do like it ground on mideastern flatbreads and when I say ground, I mean just wakened up a little bit.