Quickie Feasts with Monica BhideBy Monica Bhide • Oct 26th, 2012 • Category: Food
For the Single Desi – Perfect Recipes for that Perfect Date by Monica Bhide
Brussels Sprouts, Leeks, and Curry Leaves
Modern Spice (Simon & Schuster, 2009)
You will never look at Brussels sprouts the same way again after this you try this recipe. While they are not a traditional Indian vegetable, Brussels sprouts have found their way into my kitchen. Honestly, I first tried them to see why so many Americans disliked them! They tasted mostly like mini cabbages but a bit bland so I decided to spice them up a bit. Before using the sprouts, remove a few of the outer leaves if they are hard and damaged. Also, be sure the leeks are clean: after you have chopped them, place them in a bowl of cold water and then strain through a sieve. Place them on a paper towel and pat dry.
Prep/Cook time: 25 minutes
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
10 to 15 fresh curry leaves
2 whole dried red chiles, broken
15 Brussels sprouts, trimmed and chopped (about 1 pound)
2 medium leeks, white and green parts only, chopped
3 tablespoons chopped dry-roasted peanuts
1?2 teaspoon ground turmeric
1?2 teaspoon red chile powder or red chile flakes
1 teaspoon ground coriander
1?4 teaspoon table salt to start
1. Heat the vegetable oil in a large lidded skillet over medium heat. When the oil shimmers, add the mustard seeds. When the seeds begin to sizzle, add the curry leaves, dried chiles, Brussels sprouts, and leeks.
2. Sauté for 5 to 6 minutes on medium heat, until the vegetables begin to brown.
3. Add the peanuts, turmeric, red chile powder, coriander, and salt. Mix well. Cook for another 2 minutes.
4. Add about a tablespoon of water, cover, and reduce the heat to low. Cook for 10 to 12 minutes, until the vegetables are tender and completely cooked through. Serve immediately.
Sunday Night Skillet Chicken and Rice
2 tablespoons vegetable oil
1 inch cinnamon stick
2 bay leaves
1/2 large red onion, minced
1 tablespoon ginger-garlic paste
2 small tomatoes, diced
1 teaspoon red chili powder
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 lb bone-less chicken pieces
1 cup basmati rice, rinsed and drained
2 cups water
Preparation of Sunday Night Skillet Chicken and Rice:
Heat oil in a large skillet over medium heat. Add the cinnamon stick and bay leaves. When the spices begin to sizzle, add the onion and ginger-garlic paste. Saute until onion begins to change color and soften.
Add the tomatoes and cook for 10 to 12 minutes. If this mixture begins to stick to the sides of the pan, add up to 1/4 cup water.
Add the chile powder, turmeric, coriander and salt to taste. Cook, stirring for another minute or two.
Add the chicken and stirring constantly, cook until chicken is almost cooked through.
Add the rice and water and bring to a boil. Reduce the heat, cover, and cook for about 20 minutes or until the water is completely absorbed and rice is done. The final dish will be barely moist. Fluff the rice and serve.
For Impressing a Date…
Rice Pudding and Mango Parfait
3 cups whole milk
2 to 4 tablespoons sweetened condensed milk (see Note)
1?4 cup white basmati rice, rinsed and drained
1 teaspoon cardamom seeds, crushed
1 ripe mango, peeled and diced
1. In a deep saucepan, bring the whole milk and condensed milk to a boil over medium heat. Stir constantly to prevent scorching.
2. Reduce the heat to medium-low. Add the rice and cardamom and mix well. Continue to cook for about 50 minutes, until the milk has reduced by half and you obtain a creamy consistency. Stir frequently while cooking.
3. Remove from the heat and allow to come to room temperature.
4. Refrigerate, covered, for at least an hour.
5. When ready to serve, spoon some pudding into a wine glass, layer with some mango, and add another layer of rice pudding. Serve immediately.
Note: Use 4 tablespoons of condensed milk if you like your rice pudding really sweet. With 2 tablespoons, it is sweet but not overwhelmingly so.
Note: If you have a mango that is firm, peel it and then use a vegetable peeler to create thin mango slices. Arrange the slices on a plate and place a scoop of the rice pudding in the center of the mango “carpaccio.”
Did you know: Green cardamom is used in various forms around the world: people brew it in coffee, add it to liquors and perfumes, saute it with rice and meats, and in India it is eaten raw, whole (pod and seeds and all) as a digestive after a meal. It is also sold covered in vark, an edible silver foil, that makes it appear like a small shiny stone.
Monica Bhide-Cooking Up a Storm