We learned three things from this recipe:
- You CAN get a restaurant-like texture to your sauces at home if you’re patient enough to let them simmer the full time and are willing to get a few more pieces of equipment dirty
- Metzgerei Salzberger is our new hookup for ground lamb in Regensburg
- A rice cooker is certainly a convenience a lot of the time, but we can do great pilau rice on the stovetop, too.
More on those three points:
Continue reading Indian Meatballs (Kofta)
It’s kinda redonkulous how easy this recipe is. We first made it at our cooking course a few months ago.
500 g yogurt
half a cucumber
Grate the cucumber. Drain out most/all the liquid. Mix in with the other ingredients. Serve cold.
See what I mean? That’s it. Dead easy. Here are my ingredient modifications:
250 g Greek-style yogurt
a big cucumber
pinch (freshly) ground cardamom
pinch of some kind of ground hot red pepper (cayenne, paprika, whatever)
I like it heavier on the cuke flavor and with a bit more zing to it, so I go big on the cumin and the pepper. Be careful with that cardamom — it can take over very easily (and if that’s what you want, rock on). I shredded the cuke with our KitchenAid and then let the shreds drain in a colander for twenty or thirty minutes, squeezing them occasionally.
We usually count on the raita at indian restaurants to cool off a mouth on fire, when we can convince the waiter that we’re not German and can handle a proper vindaloo — which is not every time.
Who here eats enough fiber?
*only Sarah’s in-laws raise their hands*
That’s what I thought. Well, if you want some fiber and something rich and spicy, eat this. I used this recipe as a guideline and for the cooking method, which turned out to be stellar. Below are my actual steps.
1 1/2 c dry lentils (I used brown, the posted link suggests black caviar lentils)
1 T vegetable oil
1/4 t hing or asafoetida powder
1 medium onion, chopped fine
2 cloves garlic, pressed or minced
1 thumb-sized piece of ginger, finely diced or cut into matchsticks
2 green Thai chilies, chopped (optional – remove seeds for less heat)
1 1/2 t cayenne pepper
1/2 t curry powder
1/2 t salt
fresh ground black pepper to taste
1 small can tomato sauce (6 oz. or 200 g)
1 c vegetable broth
2 T butter
In a deep pot, cover lentils with water by 2 inches, bring to a boil and reduce to simmer for 10 minutes. While lentils are cooking, heat oil in a small skillet to medium. Add hing to oil and fry, stirring for one minute, then add onion, garlic, ginger and chili to oil, stirring frequently. When onion just becomes translucent, add cayenne pepper, curry powder, salt and pepper to onion mixture and stir until well distributed. Cook for one more minute, then remove from heat and set aside.
Drain lentils and return to pot. Add cooked onion mixture, tomato sauce, vegetable broth and butter. Bring lentils to a simmer and cook for an hour over low heat until thick and creamy, adding broth as needed. To improve texture, mash lentils occasionally with the back of a spatula while cooking. If desired, stir in a tablespoon or two of cream after cooking. Serve with naan, rice or alone.
Last night, Sarah and I headed out to Andrea & Alex & Benjamin’s house for an Indian feast with Alex and Matt while Andrea and Benjamin are still traveling around the U.S.
Holy crap, that man can cook. Who knew? We sure didn’t. And we intend to ruthlessly steal those recipes from him. Here’s what we had:
- a creamy, yet fiery, cold cucumber soup with fresh chopped cilantro garnish to start us off
- papadums with mango chutney
the main course dishes
- chicken vindaloo
- lamb vindaloo
- chicken tandoori
- carrot pudding — and in my humble opinion, this dish stole the show
- a Nutella Cake which we brought and whose leftovers we enjoyed this morning