The heart of Cooking With
Friends is our online
discussion community.
Already a member?
Enter here
sites and blogs we love about food:
sites and blogs we love about
everything else:
our blog archives:
Indian Cooking Lesson
Thu, January 21, 2010
from Shannon
When my friend Preeti recently gave me a silver container full of cardamom pods, mustard seed, cinnamon, cloves, coriander and cumin, and an invitation to teach me Indian cooking, I was thrilled. This past weekend, the two of us planned a family dinner with our husbands and combined four kids. On the menu: Peanut Chicken, Eggplant and Mushroom Curry, Dal, Cardamom Infused Rice, and Rice Pudding.
Preeti showed me how certain spices are used in Indian cooking with different results, and how some spices are reserved for meats and others for vegetables. You’ll always want to make the meat first, she said, so the spices have more time to flavor the dish. She and I prepared the Peanut Chicken (pictured) together, as our husbands drank wine at our kitchen island and the kids played dress up and Hullaballoo. Then, when it was time to make the Eggplant and Mushroom Curry, Preeti said: “Your turn, guys,” and we took the bar stools and glasses of wine as the husbands created their dish. Both of our husbands love to cook and did a fabulous job. The entire meal was delicious and unlike anything I’d ever made before. I learned so much and would love to hear about experiences our readers have had learning new cooking skills and making dishes from other countries.
Here’s our dessert recipe:
Rice Pudding (adapted from Six Spices by Neeta Saluja)
Makes 18-12 Servings
1/2 cup basmati rice
16 cups 2 % milk
1 cup sugar
8 cardamom pods, peeled and crushed
1/2 teaspoon saffron
6 tablespoons sliced almonds
4 tablespoons golden raisins
Wash and soak rice for 15 minutes. Heat milk in a large pot, bringing to a slight boil. Add soaked rice to the milk. Simmer for about two hours, stirring frequently,until liquid is reduced to about 3/4 of original amount. Add sugar, cardamom, saffron, 4 tablespoons almonds, and raisins. Cook for 20 minutes. Remove from heat and let cool.
The consistency will be thinner than traditional American-style rice pudding. To serve, warm Rice Pudding, place in individual serving bowls, and garnish with sliced almonds.
<< go back to blog main pageComments
Where is the chicken recipe? I will do an Indian Feast this weekend! Nothing like a little “heat” on a cold night.
from on January 22, 2010
Chicken in Peanut Sauce (adapted from Six Spices by Neeta Saluja)
2 teaspoons coriander powder
1/2 teaspoon tumeric powder
1/2 teaspoon red chili powder
3/4 cup water
4 tablespoons oil
1/2 onion, chopped finely
2 cloves garlic, minced finely
2 pounds chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1 tablespoon lemon juice
2 teaspoons brown sugar
2 4 tablespoons crushed roasted peanuts (I used my vita mix blender but a food processor should do it)
Mix coriander, tumeric, and chili powder with 1/4 cup water. Set aside. Heat oil, then add onions and garlic and cook until they become translucent.
Add spice paste. Add a bit more water, and then add chicken. Stir well to coat all pieces. Cook for several minutes. Add salt, lemon juice, and cook several more minutes. Add brown sugar and peanuts and cook 5-10 minutes.
Transfer to a serving dish, garnish with dried red peppers, and serve with basmati rice.
It’s delicious! Hope you enjoy it.
from on January 22, 2010
Nancy and everyone--that should be 4 tablespoons peanuts...typing too fast!! Have a great weekend.
from on January 22, 2010
What difference is there between Jamón Serrano and other European cured hams?
from on May 25, 2010
Jamón Serrano has a lower moisture content in the end product, giving it a firmer texture and a more intense flavour. The French Jambon de Bayonne has a different flavour and is usually sold without the hoof and with the skin slightly cut back at the tip, whereas Jamón Serrano has a V-shaped cut in its skin. The essential difference between Jamón Serrano and Spanish Ibérico Ham is the breed of pigs and the diet they are fed on. Ibérico Ham is different, its curing process is very long and it has outstanding flavour and aroma. BuyJamon.com buy jamon iberico online and have it delivered to your door.
from on May 25, 2010
Submit a Comment:
