 |
Eggplant, Red Bell Peppers and New Potatoes | ||||
| Chop the
onion and sauté to a light brown color in 3 to 4 tablespoons oil. Set aside and let cool.
Once cooled, grind the onions to a fine paste in a blender or food processor. In a separate, heavy stock pot heat 4 tablespoons canola oil on medium heat for 45 seconds. Add the cumin seeds and let them sizzle for 30-45 seconds. Add the crushed garlic and stir. Once the garlic is light brown, add the onions and ginger. Sauté for a few minutes and add the crushed tomatoes, turmeric, garam masala, cayenne pepper and salt. Continue cooking and stirring regularly until the oil separates from the spice mixture. If the spice mixture starts sticking to the bottom of the pot, add another tablespoon of oil. Add the potatoes and 1 cup water. Stir and reduce heat to medium low. Cover and let cook for 5 minutes. Add the eggplant, cover and let cook for another 3 minutes. Add the red bell peppers, stir and cover and cook an additional 10 minutes, or until all the vegetables are cooked. Uncover, stir in the chopped cilantro and serve. |
Ingredients: - 2 Japanese eggplants, washed and cut into 1/2 inch quarters |
||||
| Garam
Masala Makes approximately 1 cup In a heavy iron skillet, heat the cloves, black cardamom seeds, cumin seeds and cinnamon sticks on medium to high heat while constantly stirring. When the cumin seeds change to a darker shade of brown (note: not a dark brown), remove from heat and let cool. Once cooled, grind the whole spices, mace and nutmeg in a spice (or coffee) grinder. Store in an airtight jar for up to three months. |
Ingredients: -1 heaping teaspoon whole cloves |
||||
Spiced Chopped Kale and Potatoes |
|||||
| Cut and discard the
stalks of the kale. Wash each leaf separately and chop finely. Place in colander, rinse
again and set aside. Wash and scrub potato, chop in 1/2 inch pieces and set aside. In large, heavy bottomed cooking pot, heat 3 or 4 tablespoons canola oil on medium heat for 1 minute. Add cumin seeds and let them sizzle for 30 seconds. Immediately stir in crushed tomatoes and all the remaining spices. Reduce heat to medium-low and while stirring regularly let simmer for approximately 10 minutes or until the oil separates from the spice mixture. Add 1/2 cup water and potatoes. Cover pot and let cook for 3 to 4 minutes. Remove lid, stir and add the kale. Stir again; add another 1/4 cup water if the spice mixture is sticking to the bottom of pot. Cover pot and let kale cook for approximately 15 minutes or until kale is tender (remove lid and stir kale every 5 minutes). Serve with any breads, preferably Indian chapati or naan. |
Ingredients: - 2 bunches fresh kale |
||||
| top back to recipes |
|||||
copyright 1999, Regina Campbell |
|||||
