October 15, 2012 Anchal Project - Ajmer, India

Our meeting was held at the Conversant offices on the Pearl Street Mall. So, a big thank you to Colene VanWinkle and Shawn (technical consultant). The program was presented by Julie Jacobson. Julie Garrett spoke at the meeting about the recipe blog and gathering recipes from our members for the DFW cookbook.
http://anchalproject.org

Aloo Gobi

Ingredients:
1 head cauliflower (flowerets cut into 1/2 inch pieces)
2 medium boiling potatoes (3/4 lb, cut into 1/2 inch cubes)
1 T cooking oil
1/2 t fenugreek seeds
1 t fennel seed
1 t whole cumin seed
1-2 dried, hot red chili peppers
3/4 t ground turmeric
1 t ground coriander
1 t salt
1/8 t ground pepper
1 t garam masala

Directions:
-Heat oil in a large 12-14 inch skillet
-With oil smoking, scatter in the fenugreek, fennel, cumin and red peppers
-Stir once and add the cauliflower and potatoes
-Stir lightly until coated with spices and oil
-Turn heat down to medium
-Add turmeric, ground coriander, salt and pepper
-Saute for 8-10 minutes
-Add 1/4 cup water and cover immediately
-Turn heat very low and steam vegetables for 7-10 minutes (until tender)
-Sprinkle the garam masala over the vegetables, stir once and serve.

Spring Onion Pulao

Recipe from Sanjeev Kapoor, DFW

Ingredients:
1 1/2 cups Basmati rice, soaked
6 spring onions, sliced
3 T oil
1 T cumin seeds
8-10 cloves of garlic, sliced
salt to taste
1 T lemon juice
Additional green onions, chopped to equal 1 cup

Directions:
Heat oil in a pan and add cumin seeds. As they begin to change color, add spring onions and garlic and saute until brown. Stir in rice and mix gently. Add three cups of water, salt and mix. Cover and simmer until water is absorbed and rice is cooked. Sprinkle lemon juice and serve hot, garnished with spring onion greens.

Chicken Curry

Recipe from Sanjeev Kapoor, DFW

Ingredients:
1 1/2 lb chicken
4-5 medium onions
1 T ginger
1 T garlic
4-5 medium tomatoes
1 T Fresh coriander leaves chopped
1, 1 inch cinnamon stick
4-5 cloves
4-5 green cardamom pods
1/2 t turmeric powder
2 T coriander powder
2 T cumin powder
1 t red chili powder
1 T garam masala seasoning

Directions:
Heat oil in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms and saute for half a minute. Add onions and saute until golden brown. Add ginger paste and garlic paste and continue to saute for 2-3 minutes, stirring continuously. Add turmeric powder, coriander powder, cumin powder and red chili powder. Mix well. Add pureed tomato and stir. Cook until oil separates from the masala. Add the chicken pieces and salt. Saute on high heat for five minutes. Add 2 cups water, bring to boil, cover and cook until the chicken is fully done. Sprinkle garam masala powder and garnish with coriander leaves and serve hot.

 

Masoor Dal

Recipe from Kusum Mainthia, DFW

Ingredients:

1 cup Masoor dal
2 garlic cloves, chopped
1 t cumin seed
1/2 t turmeric powder
2 t mustard oil
1 red chili (remove seeds for less spiciness)
1 bay leaf
3 green chilis (remove seeds for less spiciness)
salt to taste

Directions;

Wash masoor dal. Put the washed dal in a pan and add 3 cups of water. Cut the green chilies along the length and put them in the pan. Add turmeric powder. Put head on low and cook uncovered until dal become tender. (Masoor dal cooks, very fast. Overcooking may destroy its taste.) Add salt to taste. Remove the pan from heat. Take another pan and put it on medium heat. Add oil and heat until, smoky. Lower the heat and immediately add garlic cloves, red chili, bay leaf and cumin seeds. Stir for a few seconds and add the cooked dal. Cook another 2 minutes on high. Serve with rice, potatoes, eggplant.

Chana Masala (Chhole)

Recipe from DFW

Ingredients:

1 cup chickpeas (soaked overnight or canned)
2 large tomatoes, diced
Small piece of fresh ginger
5 cloves
3-4 bay leaves
1/2 t turmeric
1/2 t coriander powder
2 T sunflower oil
1 large onion, diced
2-3 chilies
20 black peppercorns
5, 1 inch cinnamon sticks
1/2 t red chili powder
1/2 t tamarind
1/4 t cumin seeds
small glass of water

Directions:

In shallow pan, fry onion and all spices except salt in the oil. Cook chickpeas in salt water until soft. When fried mixture is pale brown, add tomatoes, chili and ginger. Add cooked/canned chickpeas to the mixture. Add small glass of water, cover and leave on low heat for 15 minutes. Serve hot with rice and/or naan.