india. arroz con especies (pilau - indio) / east end haldi

arroz (pilau - indio)

para: 4

_derretir 2 oz mantequilla en una olla
_sofreir 1 cebolla grande hasta dorar
_+4 cardamomos machacados + trozo de canela 6 cm + 6 clavos + 4 hojas laurel + 1 tbsp curcuma
_sofreir 2 minutos
_350 gr (12 oz) arroz basmati y sofreir 2 minutos
_+ 700 ml agua tazas de agua -> hervir
_dejar en bajo hasta que el arroz esté suave

(Se puede remojar el arroz en agua por un tiempo. En este caso, dejarlo una hora, escurrirlo y cocinarlo luego con la misma agua).

india. pork vindaloo / romas bengal

A little bit of Vindaloo history:

In 1509 the Portuguese explorer, Alfonso de Albuquerque came to India. He captured Goa a tiny state on the West Coast of India, from the Sultan of Bijapur and made it the headquarters of the Portuguese Empire in India. The Portuguese controlled the whole of India’s export trade to Europe for more than a century. The Portuguese introduced chili peppers, potatoes, coffee, tobacco and Christianity to India. Goa became a Portuguese colony and is about one third Christian to this day.

Vindaloo is a very hot and sour dish developed by the descendants of the Portuguese. Goa is known for its fiery Pork Vindaloo. Goa is one of the few states in India where pork is commonly consumed. This dish use to be taken on sea voyages hence there is no water used in it, and the vinegar acts as a preservative. The word Vindaloo comes from the Portuguese word Vin, meaning vinegar and Alho meaning garlic.

Vindaloo Masala

8 Dried Red Cayenne peppers

20 Black Pepper Corns

4 – 6 Cardamom Pods, peeled

2 inch Cinnamon stick

8 – 10 Cloves

1 Tbs. Cumin Seed

1 Tbs. Fenugreek seed

1 Tbs. Mustard seed

1 Cup White Vinegar

Roast the dry spices in a hot dry pan, until it starts to give off its aroma, about 5 to 7 minutes. Cool the spices and then grind them to a fine powder. Add the vinegar and mix completely.

Pork Vindaloo

8 – 10 Lbs. Pork cut in one and half-inch cubes

1 Tbs. Brown sugar

1 Tbs. Salt

1 Tbs. Turmeric powder

1 Tbs. Cayenne pepper powder

2 Tbs. Tamarind extract

2 Tbs. Ginger, grated

12 Garlic, pods

2 Jalapenos (or 6 Serranos)

2 Sprigs Curry leaves, (about 12 – 15 leaves)

2 Cups Red Onion, sliced finely

1 Cup Cooking Oil

Mix the Pork with the Vindaloo Masala, rubbing the Masala into the meat. Let the meat marinate for 1 hour. Heat the cooking oil in a pot. Add the Curry leaves to the hot oil and fry them for 2 minutes. Add the red onions and fry them until they are a light brown color. Add the garlic and cook for three minutes. Add the ginger, turmeric, Cayenne, brown sugar, and salt and cook for twenty minutes. Add the marinated Pork and cook on medium low, just a low simmer, for one hour.

When the pork is cooked, add the tamarind and the chopped Jalapenos. Keep it cooking slowly until the sauce thickens and is almost dry.

Vindaloo is a special curry that is distinguished by its vinegar content. The Pork should be cut into fairly large pieces and should have some fat content. After cutting and cleaning the meat put it aside to dry. The meat should marinate in the Vindaloo Masala for at least one hour. It is better if you marinate it overnight in the refrigerator. This curry after it is cooked is a nice brown color to differentiate it from other Indian curries and can be compared in color to a Mexican Molé sauce. There should not be any water added to a Vindaloo curry at all. The meat should simmer in its own juices. Due to the high acid content in this recipe, it is better to cook this in pots made of stainless steel, enamel, or earthenware. The trick of making a Vindaloo is starting with a curry and ending with something that looks like barbecued meat fresh from the grill dripping with barbecue sauce. Serve over plain fluffy rice.

delhi. three chutneys / stella

Three Chutneys

Chutneys are one of the most sumptuous, deeply flavoured delights of Indian cuisine. These three fresh-tasting, quick chutneys (similar to salsas in Latin American cooking) are best made close to the time you wish to serve them, so that they keep their colour and flavour. The Coconut Chutney plus Masala Dosa combination is a traditional South Indian dish, and is one of Stella’s most familiar tastes of home.

Coconut Chutney

1 cup freshly grated coconut, or frozen grated coconut (available in Asian groceries and many specialty stores), partially thawed
2 green cayenne chiles, roughly chopped
Pinch salt
1 tablespoom water
2 tablespoons lime juice
1 tablespoon vegetable oil
1 teaspoon urad dal (optional)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
6 fresh or frozen curry leaves

Put coconut, chiles, salt, water, and lime juice in a food processor or blender. Grind until the mixture just begins to puree.

Heat the oil in a small frying pan over medium heat. Add the mustard seeds, cumin seeds, dal and curry leaves. Cook, stirring, for a few minutes until the dal is golden. Remove from heat and cool for a few minutes. Pour the spices and oil into food processor with the coconut mixture and briefly pulse to mix all of the ingredients. Place in clean bowl and refrigerate until ready to serve.

Coriander Mint Chutney

1 cup coriander leaves and fine stems
1 cup mint leaves (picked from stems)
1 green cayenne chile, seeded and chopped
1 ½-inch piece of fresh ginger, peeled and chopped
1 tablespoon lime juice
½ teaspoon sugar
Large pinch salt, or to taste

Place all of the ingredients in a food processor (or blender) and puree. Pour chutney into a clean bowl and refrigerate until ready to serve.

Tomato Chutney

2 tablespoons vegetable oil
2 teaspoons urad dal (optional)
1 teaspoon brown mustard seeds
1 large or 2 small red cayenne chiles, seeded and chopped
¼ teaspoon turmeric powder
6 plum tomatoes or 4 medium tomatoes, roughly chopped
1 tablespoon minced garlic
½ teaspoon salt, or to taste

Heat the oil in a medium frying pan over medium heat.
Add the urad dal, mustard seeds and chiles. Cook for a couple of minutes until the dal is golden. Add the turmeric, tomatoes, garlic, and salt. Simmer for about 5 minutes, stirring occasionally. Remove from the heat and let cool for about 15 minutes.
Place in a food processor (or blender) and pulse a few times, to a coarse puree. Serve cool or at room temperature.

delhi. butter chicken / stella

Butter Chicken

Butter Chicken was invented by an enterprising chef at his restaurant called Moti Mahal, in New Delhi in the 1950s, and is one of the most famous and popular Indian dishes, among foreigners.

2 pounds boneless chicken breasts, trimmed and cut into 2” pieces

Marinade
1 teaspoon Indian red chile powder, or cayenne
2 tablespoons lime juice
1 tablespoon vegetable oil
½ cup plain yogurt
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon garam masala (homemade or store-bought)
½ teaspoon turmeric powder

Sauce

1 medium yellow or white onion, finely chopped
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala (homemade or store-bought)
1 teaspoon Indian red chile powder, or cayenne
½ teaspoon salt, or to taste
2 cups pureed tomatoes, canned or fresh (if using fresh, peel and chop roughly)
About ¼ cup butter
¼ cup heavy cream

Handful coarsely chopped coriander leaves

In a medium bowl stir together chile powder, lime juice, and oil, add chicken, and turn to coat. In a small bowl mix yogurt and remaining marinade ingredients, then pour over the chicken. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours.

Preheat oven to 400°F. Remove chicken pieces from marinade (you can brush off excess marinade) and place on a large baking pan in the upper third of the oven. Roast for about 15 minutes; chicken will be starting to brown but not cooked quite through. Remove from the oven and set aside.
Put 3 tablespoons of the butter in a large saucepan over medium heat. Add the onions and cook, stirring frequently, for about five minutes, or until transparent. Add the garlic and ginger, the cumin, coriander, garam masala, red chile powder, and salt, and cook, stirring, for two to three minutes. Add the tomato puree, stir to blend, and simmer for 5 to 10 minutes.
Add the roasted chicken to the simmering sauce and cook over medium heat at a strong simmer for another 5 minutes or until the chicken is cooked through.
Stir in 1 to 2 tablespoons butter, and then add the cream and stir. Remove from the heat and taste for salt. Garnish with coriander leaves just before serving.

delhi. garam masala / stella

It is possible to buy commercially made Indian spice powders, but making your own yields a fresher, better tasting powder and is not at all time consuming. They are easy to make at home. A coffee grinder works well for grinding the spices.

Garam Masala

Adds aroma and depth of flavour without any chile heat.
2 tbsp black peppercorns
¼ cup coriander seeds
¼ cp cumin seeds
1 tbsp cloves
2 teaspoons green cardamom seeds

About an inch of cinnamon stick broken into a few pieces
Mix all ingredients together in a small bowl. Preheat a cast-iron or other heavy skillet over medium heat, and dry roast spices, stirring constantly with a wooden spoon, for 3 to 4 minutes, until very fragrant. Pour spices back into the bowl, let cool for a few minutes, then grind to a powder in a coffee grinder or spice grinder. When completely cooled store in a clean glass jar. Use in recipes or sprinkle on fresh corn or hot poppadoms.

delhi. Spicy Mango Salad / stella

Salads are not frequently served in India; but this is a "fusion" recipe

2 large ripe mangoes, peeled, pitted, and cut into 1 inch cubes
½ English cucumber cut lengthwise into quarters and chopped into 1/2" pieces
½ medium red onion, peeled and chopped
8 to 10 red radishes, cut into ½-inch pieces, or cut in half
1 green cayenne chile, seeded and minced
1 red cayenne chile, seeded and minced
3 tablespoons vegetable oil
8 to 10 fresh or frozen curry leaves
½ teaspoon cumin seeds
2 tablespoons lime juice
1 teaspoon salt, or to taste
2 to 3 tablespoons fresh coriander leaves, roughly chopped
2 to 3 tablespoons fresh mint leaves, roughly chopped
2 tablespoons unsalted peanuts, toasted and chopped

Place the mangoes, cucumbers, red onion, radishes, and chiles in a large bowl.
Heat the oil in a small frying pan over medium-high heat. When hot toss in the curry leaves and cumin seeds. Let cook for about 30 seconds and then remove from heat. Cool for a moment, then stir in the lime juice, and pour over the chopped salad. Toss, taste for salt, and adjust. Garnish the salad with the coriander, mint, and peanuts.

Delhi. Kerala Shrimp Curry / stella

Stella's glorious shrimp curry is well known throughout the diplomatic circles of Delhi. It is one of her signature dishes, tart with tamarind and lush with coconut milk.

1 pound frozen, cleaned shrimp, or 1 1/2 pounds fresh medium shrimp

Marinade
1/2 teaspoon turmeric powder
Large pinch of Indian dried red chile powder, or cayenne
Generous pinch of salt
2 tablespoons fresh lime juice

3 tablespoons vegetable oil
1 medium red onion, peeled and thinly sliced
1 teaspoon brown mustard seed
1/2 teaspoon fenugreek seed
2 medium tomatoes, chopped
About 1 tablespoon minced garlic
1 tablespoon minced ginger
2 green cayenne chiles, seeded and minced
16 to 20 fresh or frozen curry leaves
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/2 teaspoon Indian dried red chile powder, or cayenne
1 tablespoon tamarind pulp
Scant 1/2 cup boiling water
1 cup canned coconut milk
About 1 teaspoon salt, or to taste
Handful of fresh coriander leaves

Rinse off shrimp. Place in a medium-sized bowl, add the marinade ingredients, stir well, and set aside.
Chop the tamarind pulp coarsely and place in a bowl. Pour in the boiling water and mash tamarind a little with a fork. Set aside to soak for about 10 minutes.

In a medium heavy-bottomed saucepan or a wok, heat the oil over medium heat. Add the onion and cook, stirring frequently, until a pale golden colour, about 8 to 10 minutes.

Raise the heat to medium-high. Add the mustard seeds (they may pop or sputter) and cook for 30 seconds. Add the fenugreek seeds and tomatoes and stir well. Add the garlic, ginger, green chiles, curry leaves, turmeric, coriander, and red chile powder. Cook, stirring, for a minute or two, then add the coconut milk and a pinch of salt. Lower the heat and simmer, uncovered, for about 10 minutes.

Meanwhile strain the tamarind mixture through a sieve into a clean bowl: Using a wooden spoon, press the tamarind pulp against the mesh of the sieve to extract as much liquid as possible. Set aside the liquid and discard the pulp.

Stir three tablespoons of the tamarind liquid into the simmering curry. Taste, and then adjust the balance of flavours if you wish by adding more tamarind liquid, and/or salt.

Shortly before you wish to serve, add the shrimp, and any marinade, to the curry and cook until the shrimp has just changed colour, about three minutes. Garnish the curry with chopped coriander and serve with plain rice and lime wedges.

buzz. salsa holandesa sobre huevos poché / diego buzz

Gaelle Berguin - Google chat status - Public
Con ganas de una salsita
1 person liked this 
Diego Bermudez - Salsa holandesa: 


4 yemas de huevo 
3 cucharadas de jugo de limón 
¼ cucharadita de sal 
pimienta 
100 gramos de mantequilla derretida 


En una vasija de la batidora poner las yemas, el jugo de limón, sal y pimienta. Batir fuerte y añadir poco a poco la mantequilla derretida y muy caliente. 
Servir enseguida. 
Si se corta la salsa se puede arreglar añadiéndole una yema de huevo mezclada con un poco de mantequilla derretida. Revolver y añadir un chorrito de agua caliente.Dec 7
Gaelle Berguin - parece como...... suspechoso esa salsita.....Dec 9
nicolasfelipe van hemelryck r. - y se sirve sobre qué o que? Dec 9
claudia olalla - sobre una tostada que encima lleve unos huevos pochè.....rico rico 5:54 am

Diego Bermudez - la cosa es asi:
muffin caliente sobre el cuál se unta mantequilla.
Encima, una tajada de un buen jamón de cerdo.
sobre el jamón un huevo poché no muy duro.
bastante salsa holandesa encima de todo esto
y una hojita de albahaca para aromatizar y decorar
Nota: la hice el findesemana pasado. Deliciosa, pero suave el golpe de alcoholesterol.