19 June 2010

6/19 Chef in the Market Demo: Leena Ezekiel, In Good Taste

June 19, 2010 Chef in the Market Demonstration by:

Leena Ezekiel, In Good Taste


Palak Daal (lentils with spinach) and Mixed Vegetable Curry

Ingredients for Palak Daal:

2 C red lentils

4 C of water

1 t cumin powder

½ t turmeric powder

½ t cayenne pepper

2 medium onions, chopped

1 inch piece of ginger

2 T ghee

6-8 cloves of garlic, minced

2 medium tomatoes, chopped (optional)

1 bunch chopped fresh spinach

1 C cilantro, chopped

Directions for Palak Daal:

• Soak the lentils in the water for 30 minutes.

• Add the turmeric powder, salt, cumin powder, cayenne pepper and the remaining garlic, ginger and onions.

• Bring to a boil then reduce heat and simmer over medium heat until the daal is soft and creamy.

• Remove from heat.

• In a small saucepan, heat the ghee and fry the remaining onions, ginger and garlic until golden brown.

• Add the tomatoes and fresh spinach and stir well till spinach is wilted.

• Add this spice mixture into the cooked daal and simmer for 10 minutes.

• Garnish with cilantro and serve hot with rice or chappatis.

Ingredients for Mixed Vegetable Curry:

4 medium potatoes boiled and cubed

2 C fresh peas

1 C carrots, diced

1 cauliflower(optional), cut into small floret’s

2 T ginger/garlic paste

1 C fresh tomatoes, diced

1 t cumin seeds

1 t coriander powder

2 t turmeric powder

2 t freshly ground cumin powder

2 t red chili powder (cayenne pepper) (optional)

4 T vegetable or canola oil

2 t garam masala powder

Salt to taste

Fresh cilantro (chopped), for garnish

Directions for Mixed Vegetable Curry:

• Add the oil to a pan over medium high heat.

• When hot, add the cumin seeds. When they start to pop add the ginger/garlic paste and fry for a few, about 1 minute.

• Add the the dry spices in a small bowl of water to make a paste.

• Add this to the pot and stir well.

• Add the tomatoes and cook until the oil separates, about 2 minutes.

• Add the vegetables and salt and stir well.

• Fry for a few minutes.

• Add a cup of water if you prefer more sauce. Plain yogurt can also be added.

• Simmer until vegetables are fork tender, about 5 minutes.

• Serve hot over steamed rice or flat bread.