Bengali Style Brussels Sprouts

Posted on 15. Nov, 2018 by .

0

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prep time: 5minutes

Cook time: 20 minutes

SERVES 6

1 kg Brussels sprouts

1 tablespoon vegetable oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

2 tablespoons butter

3 tablespoons mustard paste

2 tablespoons coconut cream

2 tablespoons red wine vinegar

Salt to taste

Pepper to taste

1/4 cup roughly chopped coriander leaves

 

Remove the rough exterior leaves and stems of the Brussels sprouts and discard. Cut it into half or quarters depending on the size. Blanch the Brussels sprouts in salted boiling water until just cooked but still firm, about 3-4 minutes, and then allow them to cool. To finish the dish, use a heavy bottomed pan, and heat the oil to medium to medium-high. Add mustard seeds and let splutter and then add cumin and fennel seeds. Add the butter and cook until golden brown with a nutty aroma. Keep stirring and make sure the spices do not burn. Add the whole grain mustard to the pan and toast slightly for a few seconds and then pour in coconut cream. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are heated through. Add the vinegar and salt and pepper as necessary and finish with coriander leaves

 

  1.  

Continue Reading

Wild Mushroom & Spinach Rice

Posted on 15. Nov, 2018 by .

0


 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prep time: 10 minutes plus 40 minutes for soaking

Cook time: 20 minutes

 Serves 4

1 ½ cups (315 g) uncooked basmati rice

½ lb (250g) fresh wild mushrooms such as chanterelles, morels, oyster, and shitake

3 tablespoons oil

1 teaspoon cumin seeds

½ teaspoon fennel seeds

2 bay leaves

One 1-in (2.5-cm) cinnamon stick

5 green cardamom pods

5 black peppercorns

2 cloves

1 red onion (about ½ lb/150g), peeled and chopped

2 cups (100 g) packed fresh spinach leaves, washed and chopped

1 cup (100 g) slivered almonds

1 tablespoon chopped garlic

Salt, to taste

2 cups (500ml) water

1 teaspoon juice of fresh lemon

 

  1. Soak the rice for 30 to 40 minutes. Carefully pour out the soaking water and wash the rice in several changes of water, until the water runs clear. Leave it to drain in a fine-meshed strainer for about 15 minutes.
  2. Wipe and clean the mushrooms clean with damp paper towels.  Cut any large mushrooms into slices.
  3. Heat the oil in a large, wide saucepan.  Add the whole spices (cumin, fennel, bay leaves, cinnamon, cardamom, black peppercorns and cloves) and cook for 10 to 15 seconds or until fragrant. Add the diced onions and slivered almonds. Cook stirring often for about 4-5 minutes until the onions are soft and browning at the edges.  Add the mushrooms, spinach, garlic, and salt, and cook over a high heat for another 2 to 3 minutes.
  4. Add the drained rice to the pan with the water, bring to a good boil, then cover with a lid, lower the heat, and cook until the water has evaporated, about 10 minutes.  Take off the heat, remove the lid, and allow any excess moisture to evaporate.  Gently stir in the lemon juice, and taste and adjust the seasoning, if necessary.

Continue Reading

Stir Fried Spinach & Red Chard

Posted on 15. Nov, 2018 by .

0

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prep time: 15minutes

Cook time: 30 minutes

 Serves 4

2 tablespoons vegetable oil

1¼ teaspoons cumin seeds

½ teaspoon fennel seeds

1 teaspoon peeled minced ginger

1 tablespoon peeled minced garlic

1 fresh green chili pepper, minced

1 teaspoon ground turmeric

½ lb (250g) spinach leaves, washed and tough stalks stems and chopped

½ lb (250g) red Swiss chard, washed and tough stalks removed and chopped

Salt to taste

½ teaspoon sugar

½ cup (10 g) fresh coriander leaves (cilantro), including soft stems, chopped

¼ teaspoon garam masala

1 Heat the oil in a large saucepan over medium-high heat and add the cumin and fennel seeds: they should sizzle upon contact with the hot oil. Quickly add the ginger, garlic, green chili peppers, and ground turmeric and cook, stirring, about 2 minutes.

2 Add the spinach and swiss chard leaves and salt, cover the pan, and cook, stirring as needed, over medium-high heat for 2 to 3 minutes, then reduce the heat to medium-low heat and cook until the chard is tender, about 5 minutes.

3 Mix in the fresh coriander leaves.  Transfer to a serving bowl, sprinkle the garam masala on top, and serve.

 

Continue Reading

Mustard Potatoes with Dill

Posted on 15. Nov, 2018 by .

0

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prep time: 10minutes

Cook time: 30 minutes

 Serves 6

1 lb (500 g) potatoes, diced

4 tablespoons (65 ml) vegetable oil

5 cloves garlic, minced

2 teaspoons black mustard seeds

2 dried red chili peppers

1 tablespoon Madras curry powder

6 cups (100 g) fresh dill, chopped

Salt to taste

 

 

  1. Boil the potatoes in a saucepan, over medium-high heat, for 10 to 15 minutes or until just tender. Drain well.
  2. Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add the garlic and fry for 30 seconds. Add the mustard seeds and the chili pepper, cover, and briefly allow the seeds to pop. Stir in the potatoes with the curry powder and sauté until fragrant. Add the dill, cover, and cook over low heat for 5 minutes. Season with salt and serve hot.

 

 

 

 

 

Continue Reading

Pan Roasted Butternut Squash & Coconut

Posted on 15. Nov, 2018 by .

0

 

 

 

 

 

 

 

 

 

 

 

 

 

Pan Roasted Butternut Squash & Coconut

 Prep time: 10minutes

Cook time: 15 minutes

Serves 4

 2 tablespoons vegetable oil

½ teaspoon cumin seeds

2 dried red chili peppers, stemmed

1 (1-in/2.5-cm) cinnamon stick

2 bay leaves

1 cup (150 g) chopped onion

1 lb (500 g) butternut squash, peeled and diced

1 teaspoon ground coriander seeds

1 teaspoon brown sugar

Salt to taste

1 cup (100 g) fresh or frozen grated coconut

¼ cup (65 ml) water

¼ cup (10 g) fresh coriander leaves (cilantro), chopped

 

  1. Heat the oil in a large heavy skillet over medium-high heat. Add the cumin seeds, red chili peppers, cinnamon stick, and bay leaves and fry briefly. Add the onion and cook, stirring frequently, until golden brown, about 5 minutes.

 

  1. Add the squash, lower the heat to medium, and cook, stirring constantly to prevent sticking, for 5 minutes. Add the ground coriander, brown sugar, and salt and cook, until the squash is softened.

 

  1. Add the grated coconut and stir to break up any lumps and blend it into the squash. Add the water and cook for 2 to 3 minutes, stirring to prevent sticking. Taste for seasoning and adjust if necessary. Garnish with the chopped fresh coriander leaves.

 

Continue Reading