Okra Curry

Ingredients

1 lb okra
1/4 lb tamarind
1/4 lb onions
1/2 cup oil
1/2 fresh coconut, or 1/2 cup grated coconut
3 tsp poppy seeds
3 tsp almonds
2 tsp coriander seeds
2 tsp white cumin seeds
4-6 whole green chilies
1/4 bunch fresh mint leaves
1/4 bunch fresh coriander leaves
1 teaspoon salt
1 teaspoon ground ginger

Method

  1. Wash okra and slit length-wise about 2″ in the middle, leaving tops and tips intact.
  2. Grind all seeds, almonds and coconut together to a fine paste and mix with ginger. Stuff okra with the paste.
  3. Heat oil, add sliced onions and fry until light brown. Add the okra and fry slowly and gently until cooked, about 5-10 minutes, taking care not to mash or break the okra.
  4. Add 1/2 cup water to the tamarind and strain to remove seeds and pulp. Add the tamarind water and salt to the okra, cover and cook gently until a nice gravy forms. This should not be too dry.
  5. Garnish with chopped chilies, mint and coriander leaves.

Makes 12 servings.

Source: Mughal Cuisine


Today’s Comic

Veal Fricassee

Ingredients

600 g veal, cut in cubes
200 g root vegetables (carrots, parsnips, celery)
40 g onions, diced
1 bay leaf
5 black peppercorns
salt
40 g plain flour
40 g butter
100 g peas, precooked
150 g cauliflower
150 g white mushrooms
30 g butter
freshly grounded nutmeg
lemon juice
1/2 cup double cream
2 egg yolks

Method

  1. Heat butter and fry the veal with root vegetables, onions, bay leave, peppercorns and salt until tender.
  2. In a smaller pan whisk the flour in melted butter and add some water, stir until totally combined. Pass the liquid through a strainer. Add the meat, vegetables, peas and cauliflower.
  3. Slice the white mushrooms, roast them in butter slightly and add to the meat. Adjust your seasoning with nutmeg and lemon juice.
  4. Whisk the cream and the egg yolk and pour to the meat. Bring to a short boil and serve with cooked rice.

Makes 4 servings.

Source: Culinary Austria


Today’s Comic

Onion, Lentil and Lemon Soup

Ingredients

1 cup water
1/3 cup plus 1 tbsp pearl barley
1 tbsp tomato paste
6-1/4 cups vegetable stock
3/4 cup lentils, rinsed and picked over
5 onions, sliced very thinly
1 tsp dried anise seeds
juice of 1 large lemon
large pinch of sweet paprika
pinch of cayenne pepper
salt and freshly ground black pepper
12 paper-thin lemon slices to garnish

Method

  1. Bring the water to a boil in a large enameled or stainless steel saucepan. Stir in the barley, cover, and simmer over low heat for about 20-25 minutes, until the barley is just tender and the water has been absorbed.
  2. Stir in the tomato paste, vegetable stock, lentils, onions, and anise. Bring to a boil, cover, and simmer over low heat for 1 hour, or until the lentils are soft.
  3. Stir in the lemon juice, paprika, cayenne pepper, and salt and pepper to taste, and simmer uncovered for a further 20 minutes.
  4. Pour the soup into heated bowls, and garnish each with two very thin slices of lemon.

Makes 6 servings.

Source: Healthy Vegetarian Cooking


Today’s Comic

Grilled Cheese Sandwiches with Sage Sausage and Jack Cheese

Ingredients

2 sage/herbed sausages (about 14 ounces), either pork, turkey, or vegetarian
6 ounces shredded Jack or medium Asiago cheese
1-2 tablespoons (about 2 ounces) freshly grated aged cheese such as Parmesan, locatelli Romano, or dry Jack
2 green onions, thinly sliced
2-3 teaspoons sour cream
pinch of cumin seeds
tiny pinch of turmeric
dab of brown mustard
pinch of cayenne pepper or a few drops hot pepper sauce
8 thin slices whole-grain (such as wheatberry, sunflower seed, or sprouted wheat) bread
2-3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1-2 Moroccan-style preserved lemons, rinsed well and sliced into slivers or chopped
1-2 teaspoons finely chopped fresh flat-leaf parsley

Method

  1. Roughly dice the sausages, then brown them quickly over medium heat in a small nonstick skillet. Remove from the pan, place on paper towels, and leave to cool. Leave the pan on the stove and turn off the heat.
  2. In a medium bowl, mix together the 2 cheeses with the green onions, sour cream, cumin seeds, turmeric, mustard, and cayenne pepper. When the sausage is cool, mix it into the cheese.
  3. Pile 4 slices of the bread with the cheese-and-sausage mixture, then top with a second piece of bread. Pat down well and press lightly but firmly so that the sandwich will hold together.
  4. Reheat the pan over medium-high heat and add about half the olive oil and garlic, then push the garlic to one side and add 1 or 2 sandwiches, however many the pan will hold. Cook until lightly crisped on one side and the cheese begins to melt. Turn over and cook the second side until it is golden brown. Remove to a plate and repeat with the other sandwiches, garlic, and oil. You may either discard the lightly browned garlic or nibble on it; whichever you do, remove it from the pan before it blackens as it will give a bitter flavor to the oil if it burns.
  5. Serve the sandwiches right away, piping hot, cut into triangles, and sprinkled with the preserved lemon and chopped parsley.

Makes 4 servings.

Source: Greilled Cheese


Today’s Comic

Codfish Cakes

Ingredients

3 tablespoons olive oil
1 large onion, finely chopped (about 1-1/2 cups)
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1-1/4 pounds cod fillets, bones removed
2 tablespoons finely chopped fresh tarragon leaves
1 egg, lightly beaten
3 dashes Tabasco, or to taste
1/3 cup dry bread crumbs

Method

  1. Heat oven to 200°F.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.
  3. Cut fish into large chunks. Pulse in a food processor to coarsely chop. Transfer to a medium bowl.
  4. Add onion, tarragon, egg, and Tabasco and combine well. Add remaining salt and pepper. Form eight 3-inch patties; dredge them in bread crumbs, shaking off excess.
  5. Heat l tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven.
  6. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties and serve immediately with tartar sauce and salad.

Makes 4 servings.

Source: What to have for Dinner


Today’s Comic