Thai Pickled Carrot Salad - for Root Veggies Week!

We are celebrating the humble root vegetable this week at cooking club. They are inexpensive and store well, a definite kitchen workhorse. I don't know about you, but come the end of the week, root veggies are about all I have left produce-wise.

But that's just fine, because there's plenty you can do with root veggies. My favourite is cutting them into bite-sized pieces and roasting them until they turn into root-veggie candy, ready to side a nice grilled steak or chop. Root veggies like carrots and beets are also good raw, in salad form. Like this Thai Pickled Carrot Salad. Make it a few hours ahead of time for the flavours to sink into the carrots, then serve with an Asian-style meal. Or pile it on a sandwich, bahn-mi style. Just like carrots themselves, this recipe is simple and versatile.

Thai Pickled Carrot Salad
adapted from Madhur Jaffrey's World Vegetarian

3 large carrots, thinly julienned

2 Tbsp vegetable oil
3 shallots, minced
6 cloves garlic, minced
2 dried chilies, minced
3 Tbsp rice vinegar
2 tsp sugar
1¼ tsp kosher salt

1 Tbsp toasted sesame seeds

Place the julienned carrots in a large bowl. 
In a shallow pan, heat up the oil on medium. Add in shallots and garlic and chilies and sauté until softened and colouring.
Take the pan off the heat and let cool somewhat.
Add in the vinegar, sugar and salt. Whisk well.
Pour dressing on top of carrots, toss to coat.
Chill until ready to serve.
Top with toasted sesame seeds.

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Chicken in a Coriander Sauce

What is more comforting when the wind turns cold than a curry? The term curry was given by the Brits to describe any Indian stew-type dish and there is a reason they loved them so. There are about as many kinds of curry as people, and they are infinitely adaptable. This one has a lovely bite of mustard in it and the tang of fresh yogurt. I love mustard and yogurt so much that I put in extra, you can season to your own tastes as well. A few julienned carrots makes for a colourful garnish to this comforting dish.

I love that curry has become so ubiquitous in the west. We have a large South Asian population in the Greater Toronto Area and it makes getting traditional ingredients a dream. You can even get curry in Vegas. No longer is Las Vegas the city of steak and all-you-can-eat-buffets (although they still have them too). Every top chef has some sort of presence there, and I have heard the Home Style Chicken Curry Scented at Origin India is divine. Apparently eating is only one of the things to do in Vegas, but I'm guessing it's one of the best things!
 
Let's eat some curry, shall we?

Chicken in a Coriander Sauce
Madhur Jaffrey, online recipe source - uktv

Ingredients

    4 tbsp vegetable oil
    3 bay leaves
    6 cardamom pods
    5 cm/2 inch cinnamon sticks
    5 cloves
    2 dried red chillies
    1 kg chicken, skinned, cut into chunks
    4 tbsp sultanas
    90 ml natural yogurt
    1 tsp salt
    1/8 - 1/4 tsp cayenne pepper, to taste
    5 cm / 2 inch peice fresh root ginger, peeled and coarsely chopped
    3 tbsp water
    1-2 green chilli, sliced into coarse rings (do not remove the seeds)
    285 g packet frozen chopped spinach, blanched, drained
    1 large handful fresh coriander
    3 tbsp Pommery grain mustard
    cooked basmati rice, to serve

Method
1. Put the oil in a large, wide, non-stick pan and set over medium heat. When hot, add the bay leaves, cardamom pods, cinnamon stick, cloves and dried red chillies. Stir for a few seconds, or until the bay leaves begin to turn brown. Add the chicken and fry on all sides for 2-3 minutes, or until golden-brown all over.

2. Add the sultanas and fry for a few seconds. Add the yoghurt and season with the salt, freshly ground black pepper and the cayenne pepper. Cover the pan with a lid, turn the heat to low and gently cook for 15 minutes.

3. Meanwhile, place the ginger into a food processor along with the water and blend until you have a smooth paste. Add the green chillies and coriander and continue to blend, scraping down the sides of the food processor with a rubber spatula if necessary.

4. Add the lightly drained spinach and blend very briefly. The spinach should have a coarse texture and should not be a fine puree. Empty the mixture into a bowl and mix in the mustard and a pinch of salt.

5. Add the sauce to the chicken and stir to mix. Bring to a simmer, cover again with telid and cook for ten more minutes, or until the chicken is tender. Turn the chicken pieces a few times during this period.

6. To serve, remove the bay leaves, cardamom pods, cinnamon stick, whole cloves, and dried chillies from the chicken before serving with basmati rice.

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Seriously Zingy Ginger Chutney

To me - Asian foods are all about the accessories. Relishes, chutneys, pickles.... the assorted condiments and chopped additions that come with the spread are what makes eating so exciting. You can tailor every bite if you want. I do.

This ginger chutney is adapted from Madhur Jaffrey's Flavours of India, in the Kerala section. And it packs a serious punch. A little goes a long way, but don't worry - it lasts a long time in the fridge and adds delicious excitement to your next Indian meal. And the one after that...

Ginger Chutney
Spice Paste
1 tsp ground coriander
¼ tsp ground cumin
¼ tsp ground turmeric
1 Tbsp water

Spice paste directions: mix in a small bowl and set aside. 

3 tsp vegetable oil
¼ tsp brown mustard seeds
¼ tsp fenugreek seeds (methi)
4 dried hot red chillies (torn into small pieces)
10-15 curry leaves
1 red onion, chopped fairly fine
1-2 fresh hot green chillies, finely chopped
2 inch piece ginger peeled then julienned
1 scant Tbsp dried grated coconut - (rehydrate by covering with 1 Tbsp warm water and let sit for 1 hour)
½ cup tamarind paste
½ cup water
1 tsp salt
2 tsp brown sugar (or jaggery)

Heat vegetable oil up in large fry pan on medium. Add mustard seeds, fenugreek, chillies and curry leaves and stir, heating til they start to pop. Add onion and mix with the spices. Cook for a few minutes, until softening, then add in the spice paste, fresh chillies, ginger and coconut. Continue to cook, stirring, for 5 minutes. Add in tamarind paste, water, salt and brown sugar and combine. Let cook until the the chutney thickens nicely, 5-10 minutes, correct seasoning if necessary, remove from heat and let cool in the pan. Transfer to a serving bowl or jar. Refrigerate what you don't use right away.

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Indian Spiced Spinach with Yogurt

Yogurt goes wonderfully with Indian spices as it adds a cooling, tangy element to the warm (sometimes hot!) flavours of the cuisines. It also happens to be great for you, and this simple dish is both easy to make and delicious to eat. What could be better than that?

Indian Spiced Spinach with Yogurt
adapted from Madhur Jaffrey's World Vegetarian
for I♥CookingClubs Everything's Better with Yogurt

2 Tbsp vegetable oil or ghee
4 whole cardamom pods
1 3-4 inch cinnamon stick
4 whole cloves
1 onion, halved and thinly sliced into half moons
1 tsp finely grated fresh (frozen) ginger
2 cloves garlic, minced or pressed
1 10oz brick frozen chopped spinach, thawed and squeezed out
kosher salt to taste
black pepper to taste
¼ tsp cayenne pepper
2 cups plain yogurt

In a deep pan, heat up the oil on med-high and add the cardamom, cinnamon stick and cloves. Stir in the hot oil until fragrant, about 2-3 minutes.Add in onion and cook until translucent and beginning to colour.
Add in the garlic, ginger and spinach and season with salt and pepper and cayenne. Reduce to medium and continue to stir until well heated through.
Turn off heat and add yogurt. Stir thoroughly and adjust seasonings to taste.
Serve as a side dish for an Indian dinner, or as I did - on a bed of brown basmati and wild rice.
Garnish with fresh sprouts or cilantro.

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Easy Masoor Dal

A well stocked pantry is a cook's best friend. And lentils are the perfect pantry staple as they have a long shelf life (keep them in airtight glass containers) and offer great protein for very little money. Different lentils have different cooking times, and the age of them also affects the time. For this reason, let your spoon be your friend and cook to the consistency that you desire.

Red lentils cook quite quickly, especially the ones we find in the grocery stores, which tend to be the split variety. They are perfect for thickening soups and stews and make for a delicious and easy side dish for an Indian dinner. Traditionally they are finished with an aromatic oil, which transcends the humble lentil to unctuous deliciousness. Perfect for dipping your roti into.

Masoor Dal
Source:  Madhur Jaffrey's World of the East Vegetarian Cooking cookbook
Online recipe source - Examiner
for I♥CookingClubs Lentil Love

Masoor dal (red lentils/Egyptian lentils) cooks easily and is tasty.  It can also be substituted by mung dal.  This is an easy recipe that is sure to please.  Although oil or ghee can be used, the ghee adds a richer flavor.

    1 cup masoor dal
    1 quarter-sized slice of fresh ginger
    3/4 tsp salt
    2 tblsps vegetable oil or ghee
    a pinch of ground asafetida
    1 tsp whole cumin seeds
    2 whole, hot dried red peppers (optional)

Pick over the dal and wash in several changes of water.  Drain, then add 4 cups of water and bring to boil.  Skim away surface residue.  Add ginger and turmeric.  Turn the heat to low and cover so that the lid is a little ajar.

Cook for 1 to 1 1/2 hours or until dal is no longer grainy.  It can be mashed for a smoother consistency and to quicken the cooking time.  Stir, add salt, and keep covered.

I like my red lentils a little more intact, so I cooked for much less time. Also, I added some of the salt early on and a little more at the end to taste.

Heat the oil or ghee in a small skillet or pot over a medium flame.  When hot, put in the asafetida followed by the cumin and red peppers.  Turn the peppers so all sides turn dark and crisp.  Pour the mixture into the dal.  Cover and allow the dal to absorb the flavors for at least a minute prior to serving.  It can be garnished with lemon juice and cilantro if desired.

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Yogi Tea

Spices are woven into the fabric of Indian food and culture, so what better avenue is there to explore as we start this journey with our new chef, Madhur Jaffrey?  Be it a spice new and exotic to you or one that is familiar and comfortable, let's dive head first into the overflowing bags and bowls of spices proudly displayed at any Spice Bazaar.

Such was the invitation, and I opted for comforting this week with an easy masala chai. Masala refers to the spices, and chai refers to tea. That's right, whenever you hear someone ordering chai tea,  they are asking for tea tea. It's okay though. Chai is nice enough to order twice. And perfect for soothing your wearied soul.
Make some tonight, you'll be glad you did.

Yogi Tea
adapted from Madhur Jaffrey

1 small pinch each of ground cinnamon, ground cardamom, ground cloves, ground black pepper, ground ginger
1 black tea bag
1 cup hot water
2 tsp sugar or honey
1 cup whole milk

Steep  together in a strainer teapot, or in a regular pot, 15 minutes. Strain and serve. Garnish with cinnamon stick, if desired.

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Sri Lankan Eggplant Curry with Onion Fritters

We are starting off our first week of cooking with the recipes of Madhur Jaffrey over at I♥CookingClubs and I decided to start off with a vegetarian feast. 

As a Canadian, I feel perfectly justified in mixing and matching cultures on my plate and love the wide range of dishes Madhur has to offer. 

To pair with the spicy Sri Lankan curry, which I adapted for a stint in the slow cooker so I could dedicate my last hour of cooking to my onion fritters - I added sliced hard boiled egg, chopped fresh tomato tossed with fresh cilantro, brown basmati rice and the aforementioned onion fritters with a delicious tongue-cooling herbed yogurt sauce. 

What a great way to kick this season of cooking club off with a bang! 

If you are interested in cooking Madhur Jaffrey's recipes with us this term, join in any time! 

Grilling instead of frying - less oil!

Sri Lankan Eggplant Curry
adapted from Madhur Jaffrey, World Vegetarian

3 lbs eggplants, cut into rounds, brushed with olive oil, sprinkled with kosher salt and black pepper, grilled and cooled to the touch

1 can coconut milk (unsweetened)

2 Tbsp vegetable or olive oil
2 shallots, sliced into thin rings
2 small cinnamon sticks
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground turmeric
1 tsp ground fennel
2 tsp ground cayenne (or less, if you don't like heat)
4 tsp brown mustard seeds
2 tsp nigella seeds (optional)
small handful curry leaves
kosher salt to taste
Juice of 2 limes

A little hard boiled egg makes a great condiment

Adapted for the slow cooker - heat up the coconut milk in your medium sized slow cooker on high while you make your seasonings.

In a pan, heat up oil. Add in thinly sliced shallots and fry on med-high heat. Add in spices and keep stirring. When hot and fragrant, remove from heat and add in the lime juice.

Pour seasoning mix into hot coconut milk.

Cut grilled eggplant rounds into quarters and pile into seasoned coconut milk in slow cooker. Cook on high for an hour or so, until bubbling and nicely melded. Check for flavour adjustments and serve with rice.

Like a donut - but onionier!

Onion Fritters/Bhaji
from Madhur Jaffrey Quick and Easy Indian Cooking
Online recipe source here

        1 large eggs
        1 tablespoon lemon juice
        100 g chickpea flour ( also called gram flour or besan)
        3/4 teaspoon salt
        1/2 teaspoon chili powder
        1/2 teaspoon garam masala
        1/2 teaspoon cumin seeds
        1 tablespoon ground cumin
        1/4 teaspoon ground turmeric
        1 fresh hot green chili peppers, de-seeded and finely chopped (optional)
        2 tablespoons chopped fresh coriander, leaf
        vegetable oil ( for frying)
        200 g onions, peeled and chopped into medium sized diced

Directions

    Break the egg into a bowl and beat well, add 4 tbs water and the lemon juice. Mix, add the flour and mix well with a whisk. Put in the spices, coriander leaf and chilli if using. Mix well and set aside for at least 10 minutes or longer. Mix again with a whisk. The batter should be of a fairly thick, droppable consistency.
    Heat the oil in a wok or deep fat fryer over a medium heat. A minimum of 3 inches is required in the centre of a wok. When the oil is ready, put the onions in the batter and mix – this is always best done just before cooking.
    Take heaped tsp of the batter and drop into the hot oil. Use all the batter this way. Stir and fry the fritters for 7-8 minutes or until golden. Remove and drain on kitchen paper and serve hot.

Everyone had seconds of these fritters

Fresh Green Chutney
adapted from Madhur Jaffrey, Quick and Easy Indian Cooking

In mortar and pestle, bash 3 tbsp fresh mint leaves with 3 tbsp fresh cilantro leaves and a pinch of kosher salt. Add in a Tbsp of lemon juice and a cup of yogurt and mix well. Taste and adjust seasonings if needed. Refrigerate until needed.

A lovely family feast - thanks MJ!

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I♥CookingClubs! A Round-Up and an Invitation

We have had a lovely time cooking up a storm with our Mexican-inspired chef Rick Bayless this season. Perfectly suited to warm weather, Mexican food has been the inspiration for six months of fabulous cooking and eating.

And at the end of six months with a chef we always have mixed feelings. Sad to say goodbye to the outgoing chef, and happy to welcome our new chef.

Many of the I♥CookingClubs participants have been reliving their favourite dishes from his season, so I thought I would join in the fun. Below you will find my top three faves from Rick, with links to the original posts and recipes. And below that.... an invitation to participate in our next chapter of I♥CookingClubs - Indian food with Madhur Jaffrey's recipes! Bring on the spice!

One of our absolute faves this summer has been the Chipotle Chicken Salad with Avocado, Potato, and Baby Spinach. A delicious one bowl dinner - and you can eat the bowl!

Beans play a big part in Mexican fare and these Drunken Pintos with Cilantro and Bacon (Frijoles Borrachos) have the added benefit of bacon and tequila! Ah, everything should be made with bacon and tequila...

And my all-time favourite Mexican dessert - Churros! (Mexican version of a donut). These are crispy on the outside, soft in the middle, and rolled in sugar. Best served still warm from the fryer, you'll be gobbling them up with or without any coffee or chocolate to dip them in.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Yes, we've had a ball cooking up the recipes of Rick Bayless and I for one am grateful for all I have learned from his books and online recipes. Now the air is getting cooler and we are welcoming a new inspiration for I♥CC - Indian Cooking with Madhur Jaffrey! Madhur has a delicious and delightful range of recipes, omnivorous and vegetarian alike. She even goes beyond India in some of her books and is bound to teach us tons about South Asian flavours. It's going to be a delicious 6 months!

You are always welcome to join us at I♥CookingClubs - we have a revolving roster of chefs that we get our inspiration from, one for each half of the year- Oct-March, April-Sept. Jump in any time!

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