COOKING CLASSES

Chana, Chutney, Bharta, Shahi Paneer By Abha Ranjan  Tues., May 9, 2006 CHANA 1 ½ # garbanzo’s (chick peas) soaked in water overnight rinsed A few cloves A few peppercorns ½ a cinnamon stick 1 ½ roughly chopped onion ½ fist size piece of ginger peeled and cut into pieces 10 cloves peeled garlic 3 t ghee and or oil for sauteeing 1 finely chopped jalapeño 1 T red chile and or green chile powder (optional) 1t-1 ½ t generous turmeric powder 1 small can whole tomatoes w/ their juice 4 chopped tomatoes juice of 2 lemons (or limes) 1 ½ t salt (to taste)   1) cook garbanzo’s, cloves, peppercorns and cinnamon stick in enough water until they are soft but not mushy. Approximately 25 minutes in a pressure cover. Reserve about 1- 1 ½ c of the garbanzos for salad   2) heat ghee and or oil till hot in a heavy bottomed pan 3) pulse onions ginger and garlic and jalapeno until chopped in a food processor.  Add to oil and saute until well cooked, and slightly browned  4) add turmeric, to the oil, not on top of the veggies and saute until fragrant. Add red and or green chile 5) add garbanzos and soaking water (enough to make it soupy) 6) bring to a boil, add chopped tomatoes 7) add salt to taste 8) reduce heat and simmer over low heat till the sauce separates, oils will rise to the top, stirring occasionally  9) add lemon juice after it is off the heat Garnish with chopped cilantro, finely sliced jalapeño and finely chopped onion   CHUTNEY   3 bunches of cilantro 1-2 bunches of mint washed (optional) 1 tomato chopped 3-4 large cloves of garlic 1 jalapeño chopped 4 large slices ginger 4 x 1 in. (½ a palm size) 1/4 - 1/3 c. lemon juice 1-2 t salt   In food processor add all ingredients except lemon juice and salt, with a small amount of water whirl until just slightly thicker than pesto Add lemon juice and salt to taste     BHARTA   1 ½ # eggplant 1 ½ chopped onions small fist finely chopped ginger   2 fresh tomatoes 1 chopped jalapeño and or 1-2 T red chile (optional) 1- 1 ½ t salt 1 - 2T lemon juice handful chopped cilantro   Roast 1 ½ # whole eggplant until the inside is very soft Eggplant may be wrapped in aluminum foil and backed in 350 oven for 40 minutes, or what ever other method you prefer just so it is mushy inside Cool, peel and mush. heat ghee/oil  med high, add chopped ginger and saute until it has reddened. add onion and chopped jalapeño stirring often. lower heat and add red chile if used and  stir until fragrant. add eggplant and tomatoes and salt.  simmer till well cooked. oils will separate but the longer the better. Add lemon juice and cilantro   SHAHI PANEER   Paneer which was flattened when made,  cubed ) 1”x ½" (may be deep fried first) 2c water 1c chopped onion 4 chopped cloves 3T ghee or butter 2 fresh tomatoes coarsely chopped ½ can whole or crushed canned tomatoes with their juice ½ t hot red Indian chile ( like a cayenne) 1t ground cumin ½ -1 t salt ½ t black pepper ½ t fenugreek ½ c cream or yoghurt w 4T milk to make ½ c   boil onion and garlic in water until very soft and blend into a paste. Blend the tomatoes together.   Saute onion blend in ghee/butter over med heat till sightly browned. Reduce heat to low. Add red chile to the oil and saute till fragrant. Add the cumin and do the same (like a roux) stirring constantly. Add blended tomatoes. Add salt and black pepper. Simmer until it is saucy (the oil on top has separated). Add the paneer carefully, allow to heat slowly on medium low heat. turn off heat and gently add cream or yoghurt mix. Garnish with chopped cilantro and serve.

Paranthas By Abha Ranjan April 30, 2006     DOUGH Take 1 c. stone ground whole wheat flour (or as much as you want), and mix it with enough water using your hands to make a dough consistency--so that the flour bits don't stick to your hands, and the dough is somewhat elastic.   FILLING Peel, boil and finely mash potatoes (or any other cooked and smushed vegetables such as cauliflower, peas, etc.). Add finely chopped onions, cilantro, jalapenos, red pepper, salt, cumin seeds.   Make 2" balls of dough, and then flatten out each with your hands to about a 5" diameter disk so that the center is fatter and the edges are thinner.  Put a glob of the filling in the center of the dough disk and bring the edges of the disk up and together to cover the filling.  Complete making each dough "package" into a ball by rolling it in your hands.  Then roll it out to make as thin a disk as you can without cracking it.   Heat a skillet with no oil.  Put a parantha on the hot skillet until you see wavy large "bubbles" develop as happens when you heat a tortilla.  Then flip the parantha over and cook until golden brown.  Then flip it again to spread with 1 teaspoon of ghee or melted butter on each side, and cook until it turns golden red.   Serve with yogurt.

Palak Paneer, Ghobi Aaloo, Dosa by Abha Ranjan April 19, 2006   Palak Paneer (spinach paneer)   Paneer:   Boil a gallon of milk. When it starts to boil add the juice of two large lemons to it. Strain into cheese cloth. Twist cheese cloth to press paneer. Let sit until cool.  Then cut into cubes.   Palak:   1 bunch of spinach 1 onion finely chopped 1 can crushed tomatoes or two fresh tomatoes 3 inch piece of ginger 1 jalapeno 5 cloves of garlic Salt Cayenne Red chili flakes   Blanch spinach and coarsely chop (best done in a food processor) Put ginger and jalapeno into food processor and process. Heat oil in a pan add ginger and jalapenos. After they start to brown add coarsely chopped garlic. (cook for ~2 min). Add onion and cook until brown. Add cayenne to taste. Add spinach and salt. Stir and cook for a few min. Fold in paneer.   ENJOY!   Ghobi Aaloo (Cauliflower Potato Sabhjee)   Ingredients: Oil Cumin seeds Fenugreek seeds Red Chili (can be cayenne) Turmeric Salt Ginger Jalapeno Cauliflower Potatoes Peas   Heat oil in pan. Add food processed ginger and jalapeno (can be mixed together). Add 1 palm full each of Cumin and fenugreek and heat until the seeds turn red. Add turmeric and chili—heat for 1 min. Add cauliflower and potatoes. Stir and turn heat down – cover and add salt. Add peas when the potatoes are ½ way completed. Cook until soft.     Dosa (thin, crisp pancake) 1 cup urad dal (small, squared, black mung bean looking beans) 3 cups rice (cheap is better b/c it has more starch)   Soak each item separately in water overnight. Blend separately with new water until fine. Mix together. Leave un-refrigerated for 24-30 hrs. to ferment.   Heat frying pan to low heat– cast iron works best- Place a little ghee (clarified butter) in pan and rub onion (cut in half) around pan (this prevents sticking) At a low heat Put 1/3 c of batter into center of pan with large serving spoon. Spread batter circularly until thin. Raise heat until high put small amount of ghee around sides and some in the middle. As the sides turn brown use the back of a metal spatula to lift all of the dosa up. Flip for under 1 min.   Eat J