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


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Baked Fish with Sweet and Sour Sauce

Ingredients

2 (400 g) whole snapper
2 tablespoons fish sauce
1 tablespoon oil

Sweet and Sour Sauce

1 tablespoon oil
2 cloves garlic, crushed
1/4 teaspoon ground ginger
pinch chili powder
2 tablespoons brown sugar
2 tablespoons white vinegar
2 tablespoons fish sauce
1 large tomato (250 g), sliced
1 small yellow bell pepper (150 g), chopped
4 baby carrots, sliced
1/4 cup water

Method

  1. Make the sauce. Heat oil in pan, cook garlic, ginger and chili, stirring, 1 minute.
  2. Add sugar, vinegar and sauce, stir over heat until sugar is dissolved.
  3. Stir in remaining ingredients, bring to a boil. Turn down heat to simmer, covered, for about 3 minutes or until vegetables are just tender.
  4. Cut 4 deep slits into each side of fish, pour fish sauce into slits.
  5. Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate oven for about 30 minutes or until cooked through. Serve with hot sweet and sour sauce.

Makes 4 servings.

Source: Thai Cooking Class


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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


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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


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Ginger Soy Chicken Skewers

Ingredients

1/4 cup sodium-reduced soy sauce
4 tsp granulated sugar
4 tsp sesame oil
3 cloves garlic, minced
2 tsp minced fresh ginger
1/4 tsp hot pepper flakes
8 boneless skinless chicken thighs (about 675 g), quartered
1 onion
8 green onions (white and light green parts only), cut in 1-1/2-inch pieces

Method

  1. In large bowl, whisk together 1/4 cup water, soy sauce, sugar, sesame oil, garlic. ginger and hot pepper flakes until sugar is dissolved.
  2. Add chicken and toss to coat. Let stand for 15 minutes, turning several times.
  3. Cut onion into quarters. Separate into pieces three layers thick.
  4. Reserving marinade, alternately thread chicken, onion and green onions onto four metal or soaked wooden skewers.
  5. Place on greased grill over medium heat. Close lid and grill, turning once and brushing with marinade halfway through, until juices run clear when chicken is pierced, 12 to 15 minutes.

Makes 4 servings.

Source: The Complete Chicken Cookbook


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