Recipes for Meals from Pound Cookoff

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Permalink Reply by Troy Dodson on August 24, 2009 at 11:07pm

Chris' Recipes:

Beef Tikka Salaan:

* 1 kilogram Beef (cubed)
* 4 - 6 Whole Red Chiilies (Saabut Lal Mirch)
* 10 - 15 Black Peppercorns (Saabut Kaali Mirch)
* 4 tbsp. Coriander Seeds (Saabut Dhania)
* 2 tsp. Cumin Seeds (Sufaid Zeera)
* ½ tsp. Thymol Seeds (Ajwain)
* Salt (to taste)
* 1 ½ tsp. Ginger Paste (Pisi Adrak)
* 1 ½ tsp. Garlic Paste (Pisa Lehsan)
* Fresh Cilantro Leaves (Hara Dhania) (for garnish)
* Cooking Oil (as needed)


1. First of all tender the beef in pressure cooker with salt to taste.

2. Then roast all the above ingredients (except the fresh coriander leaves, ginger paste and garlic paste) in a pan. Then grind them.

3. Heat oil in a pan, add ginger and garlic and fry for a minute or so; add tendered beef and fry some more. Put all of the roasted, grinded ingredients in it and mix well. Cook for 5 minutes.

4. Garnish with fresh coriander leaves. Serve hot with Nan and Raita .

Cabbage with Peas:

* 4 cups of cabbage slice into fine long shreds (discard the stalk and thick stems)
* 1 1/4 cup frozen peas
* 2 tablespoons oil
* Pinch of asafetida (hing)
* 1 teaspoon cumin seeds (jeera)
* 1/2 teaspoon mustard seeds (rai)
* 2 green chilis half the way slit
* 1/4 teaspoon ground turmeric (haldi)
* 1/4 teaspoon cayenne pepper (lal mirch)
* 3/4 teaspoon salt
* 1/4 teaspoon sugar
* 2 tablespoons chopped cilantro (hara dhania)

Method:

1. Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
2. Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
3. Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
4. Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
5. Next add the lemon and cilantro.
6. Serve hot.

Hummus:

yield: Makes about 4 cups

time: This recipe can be prepared in 45 minutes or less.
(Chick-Pea Dip with Parsley and Pine Nuts)
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Ingredients

* 4 garlic cloves
* 1 teaspoon salt
* two 1-pound 3-ounce cans chick-peas, drained and rinsed
* 2/3 cup well stirred tahini
* 1/4 cup fresh lemon juice, or to taste
* 1/2 cup olive oil, or to taste
* 1/4 cup fresh parsley leaves
* 2 tablespoons pine nuts, toasted lightly


* Accompaniment:Toasted Pita Thins

Preparation

On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.

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Permalink Reply by JD Toony on August 26, 2009 at 8:42am

Hat's off to our photographer, these look fantastic!

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