INDIAN FOOD

     I didn't wake up this morning expecting to make a huge Indian feast.  In fact I didn't even know it was going to happen until I started.  I absolutely love paneer in any Indian dish, so decided to make some.  I will remember next time to wait until I have LOTS of milk in the fridge, because by the time you strain off all the whey, you aren't left with much cheese.  Anyway, there was just enough to make a small batch to use in a lovely dish that was made with whatever chard was left in our garden, along with some kale.  

     The ultimate kicker in this feast was the Puris I made, otherwise known as FRIED bread.  That's right, pretty much like dipping donuts in your curry.  But oh so good and worth the hassle of deep frying and the oily drippiness of it all.  I can remember eating lots and lots of puris in my favorite Indian restaurant when I lived in Ontario, where it was served with a bowl of delicious curried chick peas.

PANEER

A punjabi homemade cheese resembling ricotta.  It can also be pressed to make a harder curd much like tofu.  For the recipe I made tonight, I kept it soft and crumbly.

1 litre organic whole milk

juice of 1 organic lemon

Method:  Bring the milk to a boil in a heavy bottomed saucepan.  When it boils, it will rise to the top of the pan.  Turn off the heat and immediately add the lemon juice.  Stir with a wooden spoon and watch the curds separate from the whey.  Strain with a cheesecloth in a colander.  

METHI CHAAMAN (Chard with Fenugreek and Indian Cheese)

 1 1/2 (675 g) pounds organic chard

2 cloves organic garlic

4 Tbsp organic yogurt

1 Tbsp fresh cilantro

3 Tbsp ghee or oil

8 oz crumbly paneer

sea salt

2 Tbsp fenugreek leaves, dried (methi)

1/2 Tbsp dried organic coriander powder

1/2 tsp organic cumin powder

pinch organic cardamom powder

pinch organic clove powder

Method:  Rinse the chard well, drain and coarsely chop.  Boil it in some water for 10 minutes, drain.  Put the spices, a couple of tablespoons of the cooked chard, garlic, yogurt, and coriander in a food processor and blend to a smooth paste.

     Heat the ghee or oil in a large saucepan or skillet and stir fry the paste for 6-8 minutes, adding water to prevent sticking.  Add the remainder of the chard and stir fry until it is well mixed and heated through.  Add the cheese and salt to taste.  You can add more water to make it runnier.  Serve hot.

MASOOR DAL (Red Lentil Curry)

1 cup organic red lentils (masoor dal)

5 cups water

1 tsp sea salt

1/4 tsp each organic turmeric, coriander and cumin powders

1 Tbsp freshly grated gingeroot

1 Tbsp organic oil

1/2 tsp organic black mustard seeds

1 organic onion, chopped

2 dried hot red chiles broken in half and seeds removed (optional)

pinch of hing

Method:  Wash the lentils and drain; set aside.  Boil the water and add the lentils, turning down the heat and cover, cooking for about 15 minutes.  Next add the salt, spices, and ginger.  Cook for another ten minutes, reducing to low while you prepare the next step.

     Heat the oil in a small saucepan.  Add the mustard seeds.  When they finish popping, add the onion and saute until translucent.  Stir in the hing and broken chile.  Pour this into the pot of dal.  Continue to cook until the dal becomes thicker, about 15-20 minutes.  Serve with basmati, garnished with fresh cilantro.

PURIS

1 cup organic whole wheat flour

1 cup organic unbleached white flour

2 1/2 Tbsp organic ghee or palm oil

a little over 1/2 cup warm water

organic ghee or vegetable oil for deep frying

Method:  Add ghee solids or palm oil to flour and mix with your hands until flour is the consistency of coarse meal.  Add water and keep mixing.  Knead dough about 10-15 minutes.  Cover and let sit for half an hour.  

For rolling, lightly flour your surface and pinch of bits of dough and roll into round flat circles.  Place puri in hot oil, push it to the bottom and bathe it in oil.  It will rise and puff up like a balloon.  Turn over quickly and remove with tongs.