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).
pablo y nicolás haciendo helado en algún sótano de suramérica
miércoles, 22 de diciembre de 2010
viernes, 17 de diciembre de 2010
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.
lunes, 13 de diciembre de 2010
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.
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.
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.
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.
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.
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.
viernes, 10 de diciembre de 2010
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.
viernes, 26 de noviembre de 2010
delhi, india. podimas de papa / nitya wallia
_plato del sur de la india.
_se pude usar como acompañante de curry de pollo, de arroz al yogurt, como relleno de empanadas o de sanduches.
_papas 10 criollas o 6 de las otras. Idealmente deben ser papas sin mucha agua
_chilies verdes: 3 o 4 picados (o chillies rojos)
_gengibre: 1/2' picada
_cilantro picado
_jugo de 1/4 de limón
_coco rallado
_semillas de mostaza
_sal + cúrcuma
_hojas de curry (opcional)
_pizca de asafoetida (opcional)
_hervir las papas c on sal y cúrcuma hasta que se ablanden
_sacar del agua y romepr en pedazos pequeños o machacar
_sartén: calentar aceite y sazonar con semillas de mostaza hasta que toteen, y adicionar urad dhal, chilis verdes, gengibre y sauté. tambien las hojas de curry y el asafoetida
_adicionar papas y revolver. Sal al gusto
_tapar y cocinar con un poco de agua
_dejar secar
_tapar 3 minutos
_apagar y revolver con el jugo de limón, el coco y el cilantro.
Nota: nunca cocinar con los cítricos, apagar, o sino, se vuelve amargo.
_se pude usar como acompañante de curry de pollo, de arroz al yogurt, como relleno de empanadas o de sanduches.
_papas 10 criollas o 6 de las otras. Idealmente deben ser papas sin mucha agua
_chilies verdes: 3 o 4 picados (o chillies rojos)
_gengibre: 1/2' picada
_cilantro picado
_jugo de 1/4 de limón
_coco rallado
_semillas de mostaza
_sal + cúrcuma
_hojas de curry (opcional)
_pizca de asafoetida (opcional)
_hervir las papas c on sal y cúrcuma hasta que se ablanden
_sacar del agua y romepr en pedazos pequeños o machacar
_sartén: calentar aceite y sazonar con semillas de mostaza hasta que toteen, y adicionar urad dhal, chilis verdes, gengibre y sauté. tambien las hojas de curry y el asafoetida
_adicionar papas y revolver. Sal al gusto
_tapar y cocinar con un poco de agua
_dejar secar
_tapar 3 minutos
_apagar y revolver con el jugo de limón, el coco y el cilantro.
Nota: nunca cocinar con los cítricos, apagar, o sino, se vuelve amargo.
delhi, india. arroz de limón -o- yogurt / nitya wallia + asha narula
_para hacer el yogurt rice (curd rice) cambiar el limón por yogurt
_se lava el arroz y se deja en agua media hora (1 taza de arroz, 2 de agua)
_se cocina el arroz y se reserva
_3-4 chilis verdes
_gengibre picado
_1 cuch.te chana dhal (black chickpea, without covering) + urad dhal o white lentil
_1-2 limón grande - jugo
_asafoetida powder
_curcuma + sal
_semillas mostaza 1 cuch-te
_curry leaves
_aceite de girasol (4 chdas)
_peanuts crudos o caju
_aceite en sartén
_caliente + semillas mostaza hasta totear + manis crudos y se tuestan
_+chana dal (todo el dhal hasta que se dore) y se apaga
_curry leaves + green chillies + ginger
_se apaga + sal + curcuma y se revuelve
_+ arroz y se revuelve
_+ jugo del limón
_no se recaliente, se come frio
_se lava el arroz y se deja en agua media hora (1 taza de arroz, 2 de agua)
_se cocina el arroz y se reserva
_3-4 chilis verdes
_gengibre picado
_1 cuch.te chana dhal (black chickpea, without covering) + urad dhal o white lentil
_1-2 limón grande - jugo
_asafoetida powder
_curcuma + sal
_semillas mostaza 1 cuch-te
_curry leaves
_aceite de girasol (4 chdas)
_peanuts crudos o caju
_aceite en sartén
_caliente + semillas mostaza hasta totear + manis crudos y se tuestan
_+chana dal (todo el dhal hasta que se dore) y se apaga
_curry leaves + green chillies + ginger
_se apaga + sal + curcuma y se revuelve
_+ arroz y se revuelve
_+ jugo del limón
_no se recaliente, se come frio
delhi, india. korma de pollo, cordero o cerdo / nitya wallia
_1 kg de carne: idealmente debe tener hueso, se corta en cuadritos
_1 taza de coco rallado fino o/y leche de coco
_1 cebolla picada (pueden usarse de las cebollas pequeñitas, mejor)
_1 tomate picado (opcional)
_unas cuantas hojas de curry
para pulverizar en robot o en mortero:
_2 1/2 cuch-te de semillas de cilantro
_1 cuch-te de comino (jeera)
_1 cuch-te saunf (fennel)
_3-4 chilis rojos secos
_1 pedazo pequeño de canela
_2-3 clavos
_Se calienta aceite en olla a presión
_+canela + 2 clavos + hojas de curry + laurel
_+cebolla y cocinar hasta que dore un poco
_+ masala en polvo + cúrcuma
_se saltea un poco y se agrega el tomate, se cocina hasta que el tomate dé su aceite
_se agrega el pollo y se saltea
_+sal y agua al gusto y cocina en bajo hasta que el pollo esté cocinado en olla a presión
_+ coco
_se chekea sal y se hierve a presión (se enfría la olla a presión antes de abrir)
_se sirve con cilantro picado
_1 taza de coco rallado fino o/y leche de coco
_1 cebolla picada (pueden usarse de las cebollas pequeñitas, mejor)
_1 tomate picado (opcional)
_unas cuantas hojas de curry
para pulverizar en robot o en mortero:
_2 1/2 cuch-te de semillas de cilantro
_1 cuch-te de comino (jeera)
_1 cuch-te saunf (fennel)
_3-4 chilis rojos secos
_1 pedazo pequeño de canela
_2-3 clavos
_Se calienta aceite en olla a presión
_+canela + 2 clavos + hojas de curry + laurel
_+cebolla y cocinar hasta que dore un poco
_+ masala en polvo + cúrcuma
_se saltea un poco y se agrega el tomate, se cocina hasta que el tomate dé su aceite
_se agrega el pollo y se saltea
_+sal y agua al gusto y cocina en bajo hasta que el pollo esté cocinado en olla a presión
_+ coco
_se chekea sal y se hierve a presión (se enfría la olla a presión antes de abrir)
_se sirve con cilantro picado
delhi, india. kheema mattar (curry) (mince, molida: cordero, o pollo) / asha narula y hermanas
1/4 kg pollo o lamb o mutton mince (picado)
1 large onion chopped
2 cardamoms
4 cloves
1" cinammon
1 tomate grande picado
1 tsp ginger garlic chopped or paste
1/2 cup water
1/2 fresh green peas o 1 papa cortada en cuadros pequeños o los dos*
1 tsp polvo de cilantro
1 tsp red chili powder
4-6 tsp oil
sal al gusto
_se calienta aceite, se saltean las cebollas
_+ cardamomos clavo y canela
_+ 1/4 taza agua y se cocina a presión 2 minutos
_cuando la olla se ha enfriado, se abre
_+ tomate picado, ajo y gengibre, y se frie 3-4 minutos
_+ carne mince, sal al gusto y 1/2 taza agua. se cocina a presión 5 minutos
X_cuando se enfria la olla se abre la tapa, se agregan los peas o la papa y se cocina en alto revolviendo ocasionalmente
_+red chillies + polvo cilantro
_se cocina hasta que peas - papa esten cocinados y el agua se haya secado
* se puede hacer la misma receta sin green peas: se aumentan ingredientes en un 50% y después del paso X se agrega agua
1 large onion chopped
2 cardamoms
4 cloves
1" cinammon
1 tomate grande picado
1 tsp ginger garlic chopped or paste
1/2 cup water
1/2 fresh green peas o 1 papa cortada en cuadros pequeños o los dos*
1 tsp polvo de cilantro
1 tsp red chili powder
4-6 tsp oil
sal al gusto
_se calienta aceite, se saltean las cebollas
_+ cardamomos clavo y canela
_+ 1/4 taza agua y se cocina a presión 2 minutos
_cuando la olla se ha enfriado, se abre
_+ tomate picado, ajo y gengibre, y se frie 3-4 minutos
_+ carne mince, sal al gusto y 1/2 taza agua. se cocina a presión 5 minutos
X_cuando se enfria la olla se abre la tapa, se agregan los peas o la papa y se cocina en alto revolviendo ocasionalmente
_+red chillies + polvo cilantro
_se cocina hasta que peas - papa esten cocinados y el agua se haya secado
* se puede hacer la misma receta sin green peas: se aumentan ingredientes en un 50% y después del paso X se agrega agua
delhi, india. Payasam (postre dle sur de la India) / asha narula y hermanas
1/2 cup channa dhal (yellow gram lentil)
1 taza leche de coco en polvo o 1 lata de leche de coco
1 taza agua
3/4 cup jaggery (gur) (panela de caña de azucar)
3 tbsp ghee (clarfied butter)
4 cardamoms crushed dejar las hojitas
8-10 cajus cut into small bits
8-10 raisins
1/2 tsp ginger powder (optional)
_soak channa dhal 3 horas
_steam boil till well done
_mash well
_dissolve coconut milk powder in 1 cup water y agregar al dhal
_add panela y hervir hasta que esté gruesa
_se fritan los raisins y cajus hasta dorados y se agregan a la mezlca
_+ cardamomo y engibre en polvo.
_se sirve frio o caliente
1 taza leche de coco en polvo o 1 lata de leche de coco
1 taza agua
3/4 cup jaggery (gur) (panela de caña de azucar)
3 tbsp ghee (clarfied butter)
4 cardamoms crushed dejar las hojitas
8-10 cajus cut into small bits
8-10 raisins
1/2 tsp ginger powder (optional)
_soak channa dhal 3 horas
_steam boil till well done
_mash well
_dissolve coconut milk powder in 1 cup water y agregar al dhal
_add panela y hervir hasta que esté gruesa
_se fritan los raisins y cajus hasta dorados y se agregan a la mezlca
_+ cardamomo y engibre en polvo.
_se sirve frio o caliente
delhi, india. pasta de gengibre y ajo / nitya wallia + asha narula
_se pica y machaca 1/3 gengibre + 2/3 ajo
_se revuelve con un poco de agua y sal
_se conserva en la nevera
_se revuelve con un poco de agua y sal
_se conserva en la nevera
delhi, india. masala tea (chai, te) / asha narula y hermanas
_gengibre rallado 1 cm
_cardamomo (1)
_CINAMON (2 C)
_hierven en agua
_te que no sea de hoja, bitter, como yellow lipton, 1 tsp por persona
_sugar
_1/2 agua 1/2 leche o al gusto
_cardamomo (1)
_CINAMON (2 C)
_hierven en agua
_te que no sea de hoja, bitter, como yellow lipton, 1 tsp por persona
_sugar
_1/2 agua 1/2 leche o al gusto
delhi, india. coconut chutney / asha narula y hermanas
_este es el acompañamiento de la masala dosa, del sur de la india
_1/2 fresh coco rallado
_1/2 taza de hojas de cilantro, lavadas y picadas
_1 chili verde picado
_2 tbsp yogurt
_2 tbsp crushed peanuts (opcional) o agua de coco
_sal al gusto
_se revuelve en licuadora
temper:
_1 tbsp aceite con: 1 tsp mustard s. sputter
_off y + 2 springs curry leaves + tapado 30 secs
_+ paste
_1/2 fresh coco rallado
_1/2 taza de hojas de cilantro, lavadas y picadas
_1 chili verde picado
_2 tbsp yogurt
_2 tbsp crushed peanuts (opcional) o agua de coco
_sal al gusto
_se revuelve en licuadora
temper:
_1 tbsp aceite con: 1 tsp mustard s. sputter
_off y + 2 springs curry leaves + tapado 30 secs
_+ paste
delhi, india. sambar / asha narula y hermanas / nitya wallia / reena chhabra / stella
delhi. sambar powder ( stella
Sambhar Powder
Gives chile heat and a toasted aromatic depth of flavour.
¼ cup coriander seeds
¼ cup dried red chiles
½ tsp black peppercorns
½ tsp cumin seeds
2 tsp masur or mung dal
Heat a small skillet over medium heat. Toast each ingredient separately (they cook at different rates, and the chiles can burn quickly) until browned and aromatic, then combine in a bowl. Let cool a little then grind in a spice/coffee grinder or use a mortar and pestle. Let powder cool completely before storing in a well-sealed jar.
___________________
delhi, india. sambar / asha narula y hermanas
_1 cup arhar dhal
_2 1/4 cups water
_1 1/2 tsp salt
_1 tsp oil
wash dal and put the ingredients in a cooker, when pressure releases keep for 2 whistles or 2 mintes. mash and keep aside
TEMPERING
_1 tbsp oil
_1 tsp mustard s.
_3-4 springs curry leaves
VEGS:
1 medium onion
1 medium tomato
1 small raddish, cut in rounds
1 small brinjal, cut in rounds (tipo de berenjena enana)
1 small carrot in rounds
1 tsp sambar masala
_1 tsp salt
juice of 1/2 lemon or more to taste or 3 tbs tamarind pulp
_en sarten aceite.
_caliente, s mostaza hasta tottear, + curry leaves
_+ cebolla, doradas
_+tomate hasta suave
_+ rabano, zanahoria, brinjal, saltear 1 minuto
_+ 1 taza agua, jugo limon, o tamarindo, y se deja cocinar los vegetales
_+ cooked dhal
_+ sal y sambar masala
_+ agua si está grueso + 1 cuchda ghee + taparlo
___________________________
delhi, india. sambar / nitya wallia
Sambhar Powder
Gives chile heat and a toasted aromatic depth of flavour.
¼ cup coriander seeds
¼ cup dried red chiles
½ tsp black peppercorns
½ tsp cumin seeds
2 tsp masur or mung dal
Heat a small skillet over medium heat. Toast each ingredient separately (they cook at different rates, and the chiles can burn quickly) until browned and aromatic, then combine in a bowl. Let cool a little then grind in a spice/coffee grinder or use a mortar and pestle. Let powder cool completely before storing in a well-sealed jar.
___________________
delhi, india. sambar / asha narula y hermanas
_1 cup arhar dhal
_2 1/4 cups water
_1 1/2 tsp salt
_1 tsp oil
wash dal and put the ingredients in a cooker, when pressure releases keep for 2 whistles or 2 mintes. mash and keep aside
TEMPERING
_1 tbsp oil
_1 tsp mustard s.
_3-4 springs curry leaves
VEGS:
1 medium onion
1 medium tomato
1 small raddish, cut in rounds
1 small brinjal, cut in rounds (tipo de berenjena enana)
1 small carrot in rounds
1 tsp sambar masala
_1 tsp salt
juice of 1/2 lemon or more to taste or 3 tbs tamarind pulp
_en sarten aceite.
_caliente, s mostaza hasta tottear, + curry leaves
_+ cebolla, doradas
_+tomate hasta suave
_+ rabano, zanahoria, brinjal, saltear 1 minuto
_+ 1 taza agua, jugo limon, o tamarindo, y se deja cocinar los vegetales
_+ cooked dhal
_+ sal y sambar masala
_+ agua si está grueso + 1 cuchda ghee + taparlo
___________________________
delhi, india. sambar / nitya wallia
_especie de sopa del sur de la India que no falta en ninguna comida y que se hace al tiempo que el rasam. Se usa para acompañar idlis, dosas, vada…
_Toor Dhal (2 handfuls) o Aarhar dhal (pigeon peas sin cáscara)
_turmeric powder (1/4 cuch-te)
_cebolla: 1 mediana picada
_jugo de tamarindo (al gusto)
_tomato (1 picado (opcional)) delhi, india. pasta de gengibre y ajo / nitya wallia
_vegetales salteados en pedazos (beans, carrot, okra, papas, rábano blanco, cebollas pequeñas, pimenton, zuccini verde…)
_asafoetida - pizca
_1 ajo machacado un poco
_mustard seeds 1 cda
_dried red chili 1 grande
sambar powder : 2 cuch-te montaña
_curry leaves
_se cocinan las lentejas a presión con agua y curcuma (9 minutos en bajo)
_aparte: oceite en sarten, caliente: ajo, red chili, mustard, curry leaves, asafoetida
_cuando la mostaza está lista y el ajo está dorado se agregran cebollas y saltea.
_aparte: se saca el jugo de la pasta de tamarindo en agua tibiA
_cuando la cebolla está lista se agregan las verduras y el jugo del tamarindo y se cocina un poco más poniendo agua poco a poco
_se tapa y se deja cocinar las verduras
_cuando listas, se agrega tomate y lentejas cocinadas y el polvo de sambar con sal al gusto y se hierve con suficiente agua
_se comprueba acidez y se agrega cilantro (si está ácido se pone más tomate o menos tamarindo)
_se sirve con arroz caliente.
___________________
_delhi, india. sambar / reena
Esta entrada tiene errores, hay que corregirlos...
delicioso plato (sopa acompañamiento) del sur de la India que me convenció de la necesidad de aprender a cocinar indio desde el dia que lo probé, mi tercer dia en la India.
_lenteja (dal)
se cocina en la olla express (lenteja pequeña, clara)
1:4 agua. + 1 ccda cúrcuma en polvo + sal
_cuando hierve se pone en bajo unos 20 minutos.
_la pasta de tamarindo (IMLI) concentrada se disuelve en agua.
_se adiciona el jugo de tamarindo (solo el agua) y un poco de azucar
_se pone a calentar.
_Se pica: 2 cebollas rojas, 2 tomates, 2 papas
y se ponen a cocinar en aceite hasta que estén hechos
_se le mezcla al dal + tamarind
+papa + onion + tomato (y todos los vegetales que queramos)
_fuego medio (entre mas cocinado, mejor sabor)
_se pela y pican 10 ajos (o grind them)
_se ralla gengibre
_aceite caliente, cebolla
_+ tomate
_Temper sambar (smallest flame) (sambar masala 777)
_mucho aceite
1-asofoetida (HING) 1/2 cda
2-fenugreek seeds 1 cda + curi leaves
3-mustard seeds (1 cda)
4- 2 a 3 ccda sambar masala
se hace muy rápido
se mezcla a la olla del sambar + agua + curi leaves
+ red chillies al final tras haberlos cocinado en aceite un poco
____________________________
delhi, india. sambhar / stella
One of the great South Indian dishes, a richly flavoured, very flexible, spicy lentil ("dal") stew. Recipes vary widely from household to restaurant. Traditionally made with toovar dal, which takes an hour to cook through, sambhar can also be made with quicker cooking red lentils (widely available in many grocery stores) or mung dal, as suggested below. Serve to accompany dosas or rice.
1 cup small red lentils (masur dal) or mung dal or toovar dal, rinsed
4 cups water
1 tablespoon minced garlic
½ teaspoon turmeric powder
1 medium yellow or white onion, peeled and sliced
1 tablespoon tamarind pulp
1 cup boiling water
1 teaspoon salt or to taste
Tempering
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
5 or 6 fresh or frozen curry leaves
1 tablespoon Sambhar Powder (store-bought or homemade); or
1½ teaspoons ground coriander, ½ teaspoon cayenne; or
Indian red chile powder, ¼ teaspoon ground black pepper, ¼ teaspoon ground cumin
2 green cayenne or serrano chiles
Vegetable choices (optional, pick one):
2 medium potatoes, peeled and cut into 1-inch cubes; or
2 Asian eggplants, cut into ½-inch cubes; or
1 cup trimmed green beans cut into 1 ½-inch lengths
In medium heavy-bottomed pot, combine dal and water and bring to a vigorous boil. Skim off foam and discard. Lower the heat to medium and add garlic, turmeric, and onion, then cook until tender, about 20 minutes (or one hour for the toovar dal).
Meantime, coarsely chop the tamarind then place in a small bowl and add the boiling water. Set aside to soak for 10 to 15 minutes, then strain the liquid through a sieve, pressing on the solids with a wooden spoon to extract as much flavour as possible. Reserve the liquid and discard the pulp.
When the dal is tender, stir in the reserved tamarind liquid and 1 teaspoon salt. Set aside over low heat.
Place a skillet or wok over medium-high heat. Add the oil, then the mustard seeds. Once they pop, add the curry leaves, then the sambhar powder or substituted spices, and the whole chiles. Toss in whichever vegetable you are using, and stir to coat the vegetable with flavoured oil. Let cook, stirring occasionally, for about two minutes, then transfer the contents of the skillet or wok into the hot dal. Simmer until the vegetables are tender.
delhi, india. sambhar / stella
One of the great South Indian dishes, a richly flavoured, very flexible, spicy lentil ("dal") stew. Recipes vary widely from household to restaurant. Traditionally made with toovar dal, which takes an hour to cook through, sambhar can also be made with quicker cooking red lentils (widely available in many grocery stores) or mung dal, as suggested below. Serve to accompany dosas or rice.
1 cup small red lentils (masur dal) or mung dal or toovar dal, rinsed
4 cups water
1 tablespoon minced garlic
½ teaspoon turmeric powder
1 medium yellow or white onion, peeled and sliced
1 tablespoon tamarind pulp
1 cup boiling water
1 teaspoon salt or to taste
Tempering
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
5 or 6 fresh or frozen curry leaves
1 tablespoon Sambhar Powder (store-bought or homemade); or
1½ teaspoons ground coriander, ½ teaspoon cayenne; or
Indian red chile powder, ¼ teaspoon ground black pepper, ¼ teaspoon ground cumin
2 green cayenne or serrano chiles
Vegetable choices (optional, pick one):
2 medium potatoes, peeled and cut into 1-inch cubes; or
2 Asian eggplants, cut into ½-inch cubes; or
1 cup trimmed green beans cut into 1 ½-inch lengths
In medium heavy-bottomed pot, combine dal and water and bring to a vigorous boil. Skim off foam and discard. Lower the heat to medium and add garlic, turmeric, and onion, then cook until tender, about 20 minutes (or one hour for the toovar dal).
Meantime, coarsely chop the tamarind then place in a small bowl and add the boiling water. Set aside to soak for 10 to 15 minutes, then strain the liquid through a sieve, pressing on the solids with a wooden spoon to extract as much flavour as possible. Reserve the liquid and discard the pulp.
When the dal is tender, stir in the reserved tamarind liquid and 1 teaspoon salt. Set aside over low heat.
Place a skillet or wok over medium-high heat. Add the oil, then the mustard seeds. Once they pop, add the curry leaves, then the sambhar powder or substituted spices, and the whole chiles. Toss in whichever vegetable you are using, and stir to coat the vegetable with flavoured oil. Let cook, stirring occasionally, for about two minutes, then transfer the contents of the skillet or wok into the hot dal. Simmer until the vegetables are tender.
delhi, india. masala potatoes (papas) / asha narula y hermanas
_este es el relleno de la masala dosa, del sur de la india
_500 grms papas cocinadas y un poco espichadas con la mano
tempering:
_3 tbsp oil
_1 tsp mustard s.
_3-4 springs curry leaves
_1 tsp eash channa dhal, urd dhal
_2 medium onions sliced
_1 1/2 tsp turmeric powder
_1 tsp salt o al gusto
_1 taza agua
_sarten: aceite, cuando calienta mostaza s. hasta que listas + curry leaves, dhals y saltear
_+cebollas y saltear hasta que dore
_+ cúrcuma y sal
_+ papas y agua y tapar (opcional: chili verde o red chili powder)
_revolver ocasionalmente hasta que el agua se absorbe
_ajustar sal
______________
versión de stella
Dosas are large crepe-like flatbreads made from a fermented batter of ground dal and rice flour. They are one of the glories of South Indian cuisine. There are as many kinds of dosas as there are kitchens in South India. They are most often eaten as a light meal or snack, in late morning or mid-afternoon, at home or as street food — “Indian fast food”. Dosas are often filled with a spiced, cooked potato mixture and then they are called Masala Dosa. They are almost always served with fresh coconut chutney and a lentil stew called sambhar. Stella has been making Masala Dosa since she was a young girl in her village in Kerala; it would have been one of the first things her mother taught her to cook.
Dosas
¾ cup urad dal
Water for soaking
3 ½ cups water
2 cups rice flour
1 teaspoon salt
Vegetable oil for cooking
The day before you wish to make the dosas, place the dal in a bowl and add water to cover by at least an inch. Cover the dish with plastic wrap or a clean tea towel, and leave to soak overnight, or for 8 to 12 hours, at room temperature.
In a small saucepan, heat ½ cup water over low heat. Wisk in one tablespoon of the rice flour, and cook, stirring, until it begins to thicken. Remove from the heat and set aside.
Strain the soaked dal and discard the soaking water. Put the dal in a blender or food processor with 1 cup of water and grind to a smooth paste. Transfer to a large bowl. Add the salt, remaining rice flour, and 2 cups water. Add in the thickened rice paste and stir/wisk well. Cover the bowl with plastic wrap and let stand at room temperature for 6 hours or overnight. The mixture will ferment and increase in volume. When ready, the batter should be of a thin crepe-like consistency; add a little more water if necessary.
Heat a 10-inch cast-iron frying pan or other heavy flat frying pan, over medium-high heat. When pan is hot, lightly oil the bottom of the frying pan with a well-oiled paper towel. Lower heat to medium and pour a scant half cup of dosa batter into the pan, tilting the pan to encourage it to spread. Use the back of a ladle, and moving in circles, quickly and evenly spread the mixture over the bottom of the pan. Let it cook for about two minutes. Do not flip the dosa over. When it is done it will have small bubble holes and the edges will be lifting away from the pan. The bottom side will be golden brown. Transfer to a warm plate and cover with a cotton cloth. Repeat with the remaining batter, rubbing the pan lightly with an oiled paper towel for each new dosa.
Potato Masala Mixture
1 pound (about 4 medium sized) potatoes
1 large yellow or white onion, peeled and finely chopped
2 tablespoons vegetable oil
½ teaspoon brown mustard seed
¼ teaspoon turmeric powder
8 to 10 fresh or frozen curry leaves
2 green cayenne chiles, seeded and minced
1 teaspoon salt
Handful of chopped fresh coriander leaves
Rinse the potatoes and place in a pot with cold water to just cover. Bring to the boil; simmer for 10 to 15 minutes or until just cooked. Drain, let cool, then strip off and discard peel. Coarsely chop or mash roughly with a fork. Set aside.
Heat the oil in a heavy-bottomed frying pan or a wok over medium-high heat. Add the mustard seeds and cook for about 15 seconds or until they start sputtering. Lower the heat to medium, add the onion, turmeric powder, and curry leaves, and cook for about 6 to 8 minutes, or until the onions are transparent. Add the chile, roughly mashed potatoes, and salt. Mix well, and cook for about 3 minutes until heated through. Place mixture in a bowl to cool slightly, then add the chopped coriander.
To assemble Masala Dosas:
Place 2 heaping tablespoons of warm potato masala mixture in the centre of the dosa and roll into a loose cylinder. Serve immediately, with coconut chutney and sambhar (lentil stew).
_500 grms papas cocinadas y un poco espichadas con la mano
tempering:
_3 tbsp oil
_1 tsp mustard s.
_3-4 springs curry leaves
_1 tsp eash channa dhal, urd dhal
_2 medium onions sliced
_1 1/2 tsp turmeric powder
_1 tsp salt o al gusto
_1 taza agua
_sarten: aceite, cuando calienta mostaza s. hasta que listas + curry leaves, dhals y saltear
_+cebollas y saltear hasta que dore
_+ cúrcuma y sal
_+ papas y agua y tapar (opcional: chili verde o red chili powder)
_revolver ocasionalmente hasta que el agua se absorbe
_ajustar sal
______________
versión de stella
Dosas are large crepe-like flatbreads made from a fermented batter of ground dal and rice flour. They are one of the glories of South Indian cuisine. There are as many kinds of dosas as there are kitchens in South India. They are most often eaten as a light meal or snack, in late morning or mid-afternoon, at home or as street food — “Indian fast food”. Dosas are often filled with a spiced, cooked potato mixture and then they are called Masala Dosa. They are almost always served with fresh coconut chutney and a lentil stew called sambhar. Stella has been making Masala Dosa since she was a young girl in her village in Kerala; it would have been one of the first things her mother taught her to cook.
Dosas
¾ cup urad dal
Water for soaking
3 ½ cups water
2 cups rice flour
1 teaspoon salt
Vegetable oil for cooking
The day before you wish to make the dosas, place the dal in a bowl and add water to cover by at least an inch. Cover the dish with plastic wrap or a clean tea towel, and leave to soak overnight, or for 8 to 12 hours, at room temperature.
In a small saucepan, heat ½ cup water over low heat. Wisk in one tablespoon of the rice flour, and cook, stirring, until it begins to thicken. Remove from the heat and set aside.
Strain the soaked dal and discard the soaking water. Put the dal in a blender or food processor with 1 cup of water and grind to a smooth paste. Transfer to a large bowl. Add the salt, remaining rice flour, and 2 cups water. Add in the thickened rice paste and stir/wisk well. Cover the bowl with plastic wrap and let stand at room temperature for 6 hours or overnight. The mixture will ferment and increase in volume. When ready, the batter should be of a thin crepe-like consistency; add a little more water if necessary.
Heat a 10-inch cast-iron frying pan or other heavy flat frying pan, over medium-high heat. When pan is hot, lightly oil the bottom of the frying pan with a well-oiled paper towel. Lower heat to medium and pour a scant half cup of dosa batter into the pan, tilting the pan to encourage it to spread. Use the back of a ladle, and moving in circles, quickly and evenly spread the mixture over the bottom of the pan. Let it cook for about two minutes. Do not flip the dosa over. When it is done it will have small bubble holes and the edges will be lifting away from the pan. The bottom side will be golden brown. Transfer to a warm plate and cover with a cotton cloth. Repeat with the remaining batter, rubbing the pan lightly with an oiled paper towel for each new dosa.
Potato Masala Mixture
1 pound (about 4 medium sized) potatoes
1 large yellow or white onion, peeled and finely chopped
2 tablespoons vegetable oil
½ teaspoon brown mustard seed
¼ teaspoon turmeric powder
8 to 10 fresh or frozen curry leaves
2 green cayenne chiles, seeded and minced
1 teaspoon salt
Handful of chopped fresh coriander leaves
Rinse the potatoes and place in a pot with cold water to just cover. Bring to the boil; simmer for 10 to 15 minutes or until just cooked. Drain, let cool, then strip off and discard peel. Coarsely chop or mash roughly with a fork. Set aside.
Heat the oil in a heavy-bottomed frying pan or a wok over medium-high heat. Add the mustard seeds and cook for about 15 seconds or until they start sputtering. Lower the heat to medium, add the onion, turmeric powder, and curry leaves, and cook for about 6 to 8 minutes, or until the onions are transparent. Add the chile, roughly mashed potatoes, and salt. Mix well, and cook for about 3 minutes until heated through. Place mixture in a bowl to cool slightly, then add the chopped coriander.
To assemble Masala Dosas:
Place 2 heaping tablespoons of warm potato masala mixture in the centre of the dosa and roll into a loose cylinder. Serve immediately, with coconut chutney and sambhar (lentil stew).
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