We have relatives coming into town this weekend. My sister in law and I are each taking a day to cook for our family. My sister in law, Mida is from Bangladesh and the most hospitable person. And she's one truly amazing cook. I always anticipate eating at her home, and I dread when it's over....it means its truly over until next time. So, in Mida's native tradition she will be preparing Indian food for our family Friday night.
It's no secret how much I love the food, and the last time I was at her home, she shared her recipes for me. And surprisingly, they were quite simple. Today I thought I would share my two favorites, Vegetable Korma and Punjabi. It's have mercy, dream about it, long for it good eating.
This is the recipes, in Mida's words:
(you can the vege that you like and add something different)
1/2 tsp of garam masala
cumin power (1 tsp).
coriander powder (1/2 tsp),
Black pepper to taste
I boiled the carrots first then I added potato. After that, I took them off and add the cauliflower and garlic (it helps to keep your kitchen from smelling). Then, in a pan I added 1/2 onion, and cooked it until golden grown. To that I added 1/2 tsp of garam masala, cumin power (1 tsp). coriander powder (1/2 tsp), little bit black paper, little bit ginger juice. And to that I added coconut milk (i had shredded coconut at home, I put some in the mixer and added hot water. after that i squeezed the juice out of that) in the pan and cooked it for sometime (they thickened). To that I added the vegetable and some plain yogurt (stir them with a fork before adding them in the vege). let it simmer for little bit. it is ready.
Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger)
This everyday cauliflower and potato dish is generally eaten with flatbreads (rotis or parathas) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans, and rice or bread. Cook Time:25 4 servings.
•Peanut or canola oil, for shallow frying
•1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries
•1 head cauliflower (1 3/4 pounds), cut into delicate florets
•1 tablespoon peeled finely chopped fresh ginger
•1/4 teaspoon ground turmeric
•3/4 to 1 teaspoon salt
•1/4 teaspoon cayenne
•1 teaspoon ground cumin
•1 teaspoon ground coriander
•3 tablespoons water
•2 to 3 tablespoons coarsely chopped cilantro leaves
Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.
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