1 tablespoon soriander seeds
2 tablespoons cumin seeds
1/2 teaspoon whole peppercorns
1/2 tablespoon fenugreek seeds
2 tablespoon vegetable oil
1 tablespoon unsalted butter
2 onions, minced
2 teaspoons miced garlic
1 teaspoon garam masala
1/2 teaspoon hot chili powder (optional)
1/2 teaspoon paprika
salt, to taste
2 tomatoes chopped
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1 lb low-fat paneer cut into 3/4-inch cubes
Place the coriander, sumin, peppercorns, and frenugreek
seeds in a coffee grinder or blender and grind corsely
by pulsing the machine on and off, or use a mortar
and pestle. Set aside.
Heat the oil and butter in a wok or any other round-bottomed
pan over medium heat. Add the onions and garlic and
saute until the onions just start to turn golden.
Add the pounded spices along with the other spices
and salt. Stir-fry for 30-seconds, then stir in the
tomatoes and peppers. Continue to stir and cook until
the peppers are tender but still crunchy. Stir in
the paneer, lower the heat, and stir-fry for about
5-7 minutes or until the paneer is heated through.
Remove from the heat. Dress with lemon juice and salt
and pepepr to taste.
— From Indian Flavor by Jeeti Gandhi
Konjupa
Malabar Coconut Shrimp
(Serves 4)
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon chopped garlic
1 cupt finely chopped red onion
1 teaspoon cumin seeds, crushed
2 tablespoons shredded fresh ginger
2 to 8 green chilies, stemmed, seeded and shredded
24 kari loves, or 2 tablespoons chopped cilantro leaves
and tender stems
2 cups cocnut milk, fresh or canned
11/2 lbs medium shrimp, peeled and deveined
Corase salt
Heat the oil in a large heavy nonstick saute pan over
medium-high heat. When the oil is hot, add the mustard
seeds and cover the pan with the lid because the seeds
will pop and spatter. When the sputtering subsides,
add the garlic and onion. Cook, stirring occasionally,
until the onions begin to color, about 6 minutes.
Stir in the cumin, ginger, chilidies to taste, kari
leaves (if using), and coconut milk and bring to a
boil. Cook uncovered, until the sauce thickens, about
8 minutes.
Add the shrimp and cook, stirring constantly, until
they curl up and turn pink, about 3 minutes. Add salt
to taste. If you are using cilantro, add it now. Serve
immediately.
— From Indian Regional Classics by Julie Sahni
Dhansak
Spicy Split Peas, Parsi Style
(Serves 6-8)
1 lb. yellow / green split peas, washed and soaked
for 2 hrs.
1 small bunch fresh spinach, washed and coarsely chopped
3 hot green chillies
1 large onion, cut in 4
1 large potato, diced
1 small eggplant, peeled and cut into large pieces
A few sprigs of fresh coriander (cilantro) washed,
stemmed and chopped fine ( about 1-2 teaspoons)
A sprig of mint, washed, stemmed and chopped fine
( about 1 teaspoon)
Vegetables to be boiled with split peas.
2 lbs. lamb or veal cubes, washed well
Salt to taste
1/2 teaspoon turmeric powder
1/2 cup oil
2 onions chopped fine
Blend to paste next three items with a little water
1/2" piece fresh ginger root
6 cloves garlic
2 teaspoons cumin seeds
1-1/2 teaspoons chilli powder
1-1/2 teaspoons sambhar powder
4 teaspoons dhana-jeera powder
1 teaspoon gram masala powder
2 medium tomatoes, chopped
2 lemons, cut into wedges
Place the soaked split peas (dar) in a large heavy-based
pot with the vegetables, the lamb cubes, salt, tumeric
and 6-8 cups of water. Put on high heat and bring
to a boil. Lower heat to medium. Skim off the froth
from the dar. Cover lightly and cook till meat is
tender, about 30-45 minutes. Remove the meat with
a slotted spoon and keep aside. Pour the rest of the
dar into a colander which has been placed over another
pot. Mash dar through colander. or puree in a blender,
if necessary. Any rough residue remaining in the colander
may be discarded.
Meanwhile, in another pan, fry onions in oil till
golden brown. Add the powdered and blended spices
and cook over low heat till you get the aroma. Add
the tomatoes and simmer till the tomatoes are soft
and the mixture thickens.
Add this mixture to the stained dar and mix well.
Now add the lamb cubes and a cup of water, cover and
simmer for about 20 minutes.
Serve steaming hot with brown rice, kawab and Kachumber
and lemon wedges.
Pressure cooker may be used to shorten the cooking
time. You must remember to use half the amount of
water.
Masala Dar is a vegetarian version of Dhansak. It
is served with brown rice as the main course at a
Parsi community luncheon (Ghambar).
— An Adventure In Exotic Parsi Indian Cooking by Nergish
Karanjia & Nergis Unwalla
