While we've been almost all over the globe in our cooking adventures, tonight was our first venture to India, and I must say, we were both VERY excited that what turned out smelled and tasted almost exactly like real Indian food.
On the menu was Methi Mutter Malai with rice and naan and a random Russian salad for garnish.
Methi Mutter Malai Ingredients:
2 cups frozen green peas (we used 2.5)
1 cup of frozen fenugreek leaves (we accidentally used a pound :) )
1 cup light whipping cream (recipe actually calls for milk and cream but we just went easy and did the cream)
1/2 tsp garam masala
a pinch of tumeric
2 tbs butter
2 pinches dry fenugreek leaves
1 tsp cumin seeds
Salt to taste
1 onion, chopped
7 cashews
5 green chili peppers (we used half a jalapeno, we're a little on the European end of the heat equation)
1 small piece of ginger, chopped
2 cardamom seeds (we used ground cardamom - 1/8th of a tsp)
1 clove
Directions:
Put 1 tbs of the butter in a wok or deep pan and saute the whole chopped onion, ginger, chili pepper, cardamom and the clove until onions turn translucent. Then put the whole thing in a blender or food processor, add the cashews, and blend away until it's a paste.
In the same wok, drop in remainder of butter, add cumin seeds, and fry until they smell good! Add the onion paste and cook for a few minutes, stirring constantly, until it thickens. Add fenugreek leaves (both frozen and dry) and peas, tumeric, and garam masala. Cook and stir until peas aren't frozen anymore (we cooked our peas separately but the recipe wants you to cook em all together). Add cream and stir well, and then it's ready to serve.
We bought the naan and heated it up, and cooked up some rice.
(Recipe credit: http://www.rakskitchen.net/2013/02/methi-matar-malai-recipe.html)
Tips and thoughts:
Our dish was not a soup, although a soup it's supposed to be. If you want it soupy, which you should, use the right amount of peas and especially fenugreek leaves. Also, we wussed out on the chili pepper part of the recipe and should have at least used the whole jalapeno. We recommend at least an entire jalapeno for even the most faint of heart when it comes to spicy food - but the recipe could probably use a real chili pepper.
It was surprisingly easy to put together - don't get overwhelmed by the ingredients list, just go to your friendly neighborhood Indian store (a very first for me!) and ask a nice lady shopping there what the hell half the ingredients on your list mean, and she will help you out right away. And no, she didn't actually work there, but was so helpful and pleasant anyway.
Russian salad ingredients
This is really an afterthought but since we fancy this to be a cooking blog, here's what went into the Russian salad (all chopped):
Broccoli
Cabbage
Onion
Tomato
Green pepper
Vegetable oil, lime juice, salt, pepper, and garlic powder for the dressing
We're not giving amounts for the above ingredients because they are vaguely unknown and you can really just chop up and throw anything into this salad - in whatever amounts you like it. Watch the lemon juice since you don't want your salad too sour, but otherwise, everything is really measured "to taste".
The BEST piece of advice we have for you is that this meal should always be finished off with mango ice-cream - but not sorbet (don't be fooled), creamy "exotic" (as the little jar says) mango ice-cream that has a dairy base to it and rounds off the meal incredibly.
Sunday, May 5, 2013
Saturday, March 16, 2013
We're back! And today's theme was "easy peasy"
Since it's been so long, we decided to bring back our cooking adventures with something easy but man did we hit the jackpot with these two recipes (found with the help of Pinterest and good ol' Google).
First up was "Peanut Udon Noodles with Snowpeas"
Ingredients:
8 oz. dried udon noodles (we just used one package)
4 oz. snow peas (we used sugarsnap peas, and highly recommend it)
1/2 c. peanut butter (make sure it's creamy)
2 tbsp. rice vinegar
1 tbsp. sesame oil
2 tbsp. soy sauce
2 tsp. brown sugar
1 tsp. ginger, grated (or finely chopped)
1 garlic clove, minced (we used 3 medium-sized cloves because we love garlic)
pinch of red pepper flakes
2-4 tbsp. water
1/4 c. chopped roasted peanuts (we used way more because peanuts are delicious!)
We added:
2 (or more, if desired) green onions, chopped
Half a red bell pepper and half a green bell pepper, cut into strips
Crunchy fried tofu
Directions:
Cut the block of tofu in half, so it's half as thick, and put both halves on some paper towels on a flat surface. Put more paper towels on top, cover with a plate, and set a weight on it. Leave tofu draining for 30 minutes (if you drain it for less, it won't be as crunchy).
While the tofu is draining, chop everything and cook your noodles using the directions on the package. Right before they're finished, throw in the peas and bell peppers (let everything boil for about a minute).
We did the next step in a wok, which worked really well; mix together peanut butter, vinegar, sesame oil, soy sauce, brown sugar, ginger, garlic, and red pepper flakes. Mix in the water one tablespoon at a time until your sauce isn't too thick to coat the noodles. We used the hot water from the noodles to do this because cold water won't mix well into oils. Make sure your sauce isn't too watery (you can always add more water if the whole thing is too thick).
Dump noodles, peas, and peppers into the wok and mix well until everything is thoroughly coated.
Once your tofu has been drained, cut it into strips, fill a frying pan (or deep-fryer if you have one) with a half-inch or so of vegetable oil, and fry tofu strips on each side until they are golden brown and crunchy.
Serve noodles with green onions, tofu strips, and peanuts to put on top in individual bowls, in amounts according to individual preference.
This peanut sauce recipe is STELLAR - so we're going to use it on just about anything we can put peanut sauce!
(Original recipe from ohmyveggies.com)
Dish number two was the "Crunchy Cabbage Salad" - which was even easier! (and very pretty)
Ingredients (we didn't quite follow any of the measurements, and the original recipe called for radish and celery, which we didn't have/don't like):
2 tablespoons or more white or red wine vinegar (we used apple cider vinegar)
1/3 cup extra-virgin olive oil
1/4 teaspoon minced garlic, or more to taste
Salt and black pepper
2 carrots, chopped
1 small red onion, minced
3 or 4 radishes, chopped
1 red or yellow bell pepper, cored, seeded and chopped (we used some green pepper too, highly recommend)
1 small cabbage, cored and shredded.
We added;
(Toasted) sesame seeds!
Directions:
Chop everything and mix it together!
We recommend using less vinegar and less olive oil but it depends on how much salad you're making. The sesame seeds were a super duper good idea and gave it an extra crunch.
(Original recipe found at http://www.nytimes.com/2011/01/02/weekinreview/02recipes-3.html?_r=0)
First up was "Peanut Udon Noodles with Snowpeas"
Ingredients:
8 oz. dried udon noodles (we just used one package)
4 oz. snow peas (we used sugarsnap peas, and highly recommend it)
1/2 c. peanut butter (make sure it's creamy)
2 tbsp. rice vinegar
1 tbsp. sesame oil
2 tbsp. soy sauce
2 tsp. brown sugar
1 tsp. ginger, grated (or finely chopped)
1 garlic clove, minced (we used 3 medium-sized cloves because we love garlic)
pinch of red pepper flakes
2-4 tbsp. water
1/4 c. chopped roasted peanuts (we used way more because peanuts are delicious!)
We added:
2 (or more, if desired) green onions, chopped
Half a red bell pepper and half a green bell pepper, cut into strips
Crunchy fried tofu
Directions:
Cut the block of tofu in half, so it's half as thick, and put both halves on some paper towels on a flat surface. Put more paper towels on top, cover with a plate, and set a weight on it. Leave tofu draining for 30 minutes (if you drain it for less, it won't be as crunchy).
While the tofu is draining, chop everything and cook your noodles using the directions on the package. Right before they're finished, throw in the peas and bell peppers (let everything boil for about a minute).
We did the next step in a wok, which worked really well; mix together peanut butter, vinegar, sesame oil, soy sauce, brown sugar, ginger, garlic, and red pepper flakes. Mix in the water one tablespoon at a time until your sauce isn't too thick to coat the noodles. We used the hot water from the noodles to do this because cold water won't mix well into oils. Make sure your sauce isn't too watery (you can always add more water if the whole thing is too thick).
Dump noodles, peas, and peppers into the wok and mix well until everything is thoroughly coated.
Once your tofu has been drained, cut it into strips, fill a frying pan (or deep-fryer if you have one) with a half-inch or so of vegetable oil, and fry tofu strips on each side until they are golden brown and crunchy.
Serve noodles with green onions, tofu strips, and peanuts to put on top in individual bowls, in amounts according to individual preference.
This peanut sauce recipe is STELLAR - so we're going to use it on just about anything we can put peanut sauce!
(Original recipe from ohmyveggies.com)
Dish number two was the "Crunchy Cabbage Salad" - which was even easier! (and very pretty)
Ingredients (we didn't quite follow any of the measurements, and the original recipe called for radish and celery, which we didn't have/don't like):
2 tablespoons or more white or red wine vinegar (we used apple cider vinegar)
1/3 cup extra-virgin olive oil
1/4 teaspoon minced garlic, or more to taste
Salt and black pepper
2 carrots, chopped
1 small red onion, minced
3 or 4 radishes, chopped
1 red or yellow bell pepper, cored, seeded and chopped (we used some green pepper too, highly recommend)
1 small cabbage, cored and shredded.
We added;
(Toasted) sesame seeds!
Directions:
Chop everything and mix it together!
We recommend using less vinegar and less olive oil but it depends on how much salad you're making. The sesame seeds were a super duper good idea and gave it an extra crunch.
(Original recipe found at http://www.nytimes.com/2011/01/02/weekinreview/02recipes-3.html?_r=0)
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