Session 2 - Pies and Tarts

Recipes - India Kabob and Curry

Scenes from the class

 Making garam masala by grinding cinnamon, cardamom and cloves in a spice grinder

 Garlic being peeled, onions being chopped.....the class is in session

Beef Kabobs

Ingredients:

• 1 lb ground beef
• ½ onion chopped fine
• 1t ginger (grated)
• 6 cloves garlic (crushed)
• ¼ C mint chopped
• ¼ C cilantro chopped
• 1 serrano pepper (chopped) or ½ t cayenne pepper (optional)
• 1t garam masala (equal amounts of cardamom, cloves, cinnamon, ground together)
• salt
• breadcrumbs (may be needed)
• 8 bamboo skewers soaked in water for 30 minutes

1. Set oven to 375F.

2. Mix the first 8 ingredients well with your hands. If the mixture seems too soft to stick to skewers, add some breadcrumbs.

3. Divide the beef mixture into 8 equal parts. Take one part in your hand and press it around a skewer to form a 4-5” long kabob. Make sure the kabob is of uniform thickness. Place in a pan such that ends of skewers are resting on the sides of the pan. Bake for about 30 minutes. 

Serve with mint chutney and cucumber salad.

Derek mixing the kabob ingredients

Lindsey was not behind with the other kabob mixture 

Everyone looks so serious making the kabobs

Mint Chutney

Ingredients:

• 1C mint leaves
• 1T chopped onion
• ¼ C cilantro, chopped
• ½ serrano pepper (deseeded if heat not desired)
• 1t sugar
• ¼ t salt
• juice of 1 lemon (or more, depends on the sourness of the lemon)

Grind all the ingredients together in a blender. Use water as needed to form a sauce. Taste and adjust for salt, sugar and sourness.

Cucumber Salad

• 1 english cucumber
• 1/2 red onion
• 1 large tomato
• juice of 1 lemon
• 1/2 t salt (or to taste)

Peel and thinly slice cucumbers and onion. Slice tomatoes. Mix everything. Add lemon juice and salt.

Chicken Curry Punjabi

Ingredients:

• 1 lb Chicken Breasts Boneless, Skinless & cubed into 1″ pieces
• 1 C chopped onions (preferably red onions)
• 1” piece of Ginger, peeled and grated
• 5 cloves of garlic, mashed
• 1 C chopped tomatoes
• 1 t turmeric
• 1t cumin powder
• 1T coriander powder
• 1/2 t cayenne pepper (optional)
• 2 t garam masala (equal amounts of cinnamon, green cardamoms, cloves ground together)
• 3 T olive oil (any vegetable oil is fine)
• 2 t Salt (or to taste)
• ½ Cup Chopped Cilantro

Process:

1.     Heat oil in a deep Pan. Add the chopped onions. Cook until they are glazed & slightly brown.

2.     Add the cubed chicken and brown on all sides.

3.     Add the mashed garlic, the grated ginger, & the chopped tomatoes. Stir well. Cook at medium heat for a couple of minutes.

4.     Add salt, turmeric, cumin, coriander, garam masala & cayenne. Cover & cook the chicken stirring often. If you feel the bottom is sticking, add ¼ C of water.

5.     Cover & cook till the chicken pieces are tender (about 20 minutes).

6.     Switch off the heat & garnish with chopped cilantro.

Masoor Daal

Ingredients:

• 1 C masoor daal (pink lentils)
• 4 C water
• 2T olive oil or ghee (clarified butter)
• ½ C chopped onion
• 1 T grated ginger
• 1t cumin
• ½ t turmeric
• Salt to taste
• Chopped cilantro for garnish
• Lemon juice (optional) to taste

1.     Wash the lentils. Add to water in a deep pan. Add salt and turmeric. Bring to a boil on high heat. Reduce heat to low, cover and simmer stirring occasionally until lentils are almost dissolved (about 30 minutes).

2.     Heat oil or ghee in a saucepan over medium heat. Add cumin and let sizzle for about a minute. Add the chopped onions and cook until onions wilt. Add ginger and stir for a few seconds. Remove from heat and add it to the daal.

3.     Add cilantro and serve hot over rice or by itself as a soup. Lemon juice may be added to enhance flavor.

Esther washing the lentils

 Bell Pepper Medley

Ingredients:

• 4 large bell peppers (I prefer a combination of green and red)
• 2T oil
• 1T ground cumin
• 1T ground coriander
• ½ t cayenne pepper (optional)
• salt to taste
• ½ t turmeric
• 2T besan (chick pea flour)

1. Cut the green and red bell peppers into 1 ½ inch pieces after removing the stems and seeds.
2. Heat oil in a pan, add the peppers and sauté stirring frequently until peppers are tender but not mushy (about 10 minutes).
3. Add the salt, spices and besan, stir and cook for another minute and turn off the heat.

 Esther and Karin cutting the colorful peppers