Madras Eggplant

As the Madras in the title suggests, this eggplant is spicy. I had an issue with the eggplant being under-done and would suggest that the eggplants be slightly roasted over an open flame before cutting to cook the skin and give it a slightly smoky flavor. Using 6 Asian eggplants instead would have been preferable, but given the recipe to do again, I would still roast the outside slightly. Eggplant issues aside, the flavors are wonderfully pungent. This dish should be served with rice.

Ingredients:
3 medium eggplants
2 T peanut oil
2 large onions chopped
4 cloves garlic minced
5 T finely chopped peeled ginger
4 curry leaves
2 t ground coriander
3 t ground cumin
2 t tumeric
1/2 t cloves
1/2 t cinnamon
1/2 t cardamom
3 t sweet paprika
1 t cayenne pepper
1.5 lbs fresh tomatoes chopped
2 t tamarind pulp
2/3 cup chopped fresh cilantro

Directions:
Cut the eggplants into small cubes, sprinkle with salt and leave for at least an hour to purge.

Heat the oil and add the the onion, garlic, ginger, and curry leaves. As soon as the onions start to change color add the ground spices, tomatoes, and tamarind.

Rinse the eggplant and pat dry.

Add them to the pan and cook gently until tender, being careful that they do not overcook and lose their shape. Remove from heat and toss with the cilantro.

Serves 10

Fresh Paneer

Paneer is an easy thing to make fresh to go with any curry. This paneer goes well mixed into the madras eggplant along with the cilantro, but I served separately as there are almost always vegans at my table.

Ingredients:
10 cups whole cows milk
1/3 cup lemon juice
cheese cloth

Directions:
Bring milk to a boil in a heavy bottom pot, stirring occasionally. Meanwhile, line colander with 3-4 layers of cheesecloth. When milk has started to boil reduce heat and add lemon juice, stirring until milk is fully separated into curds (white cheese solids) and whey (yellowish clear liquid). Turn off heat and let mixture sit for 10 minutes. Strain mixture through cheesecloth lined colander and gently rinse with warm water. Draw up corners of the cheese cloth and twist, pushing the cheese into a tight ball. Once most of the liquid is pushed from the cheese, place in a bowl and push the ball into a ½ inch disk. Place heavy bowl with a can inside on top of the cheese disk to push out any additional moisture and let sit for 30 minutes or until fully cooled. When it is time to serve the cheese remove from cheese cloth and slice or crumble. The cheese will keep for several days in the fridge, but if you plan to store it, reserve some of the whey to store it in so that the cheese stays moist.

Pesara Pappu Kattu (yellow dal)

This recipe was taken from a fellow blogger, and turned out beautiful. I have a feeling that this will become a regular dish around our house as it is very easy to prepare and is versatile in its spiciness and consistency.

Ingredients:
2 cup split moong dal(pesara pappu, yellow dal)
6 cups of water (less for thicker dal, more for soup)
2 T ghee (I used olive oil to make it vegan)
2 t cumin seeds
2 green chilli slit length wise
2 dry red chillies seeded and torn into pieces
2 t grated ginger
20 curry leaves
½ t turmeric
¼ t asafoetida (hing)
salt
lime slices

Directions:
Clean dal, removing any stones or deformed beans. Cook dal in water till just tender (do not overcook, this dal cooks much faster than other forms of lentils). Meanwhile, heat ghee in a small frying pan. Add the cumin seeds and let them sizzle and brown. Add red chillis, green chillis, curry leaves, and ginger. Fry for a few seconds. Add the asafoetida and turmeric and immediately add mixture to the cooked dal in water. Add salt to taste. Let the dal simmer for 8-10 minutes, or until dal is well cooked and the water has cooked off (unless you're making soup). Turn off heat. Serve with lime slices.

Serves 8

Curried Quinoa Salad

Quinoa has more protein than any other grain. This cool salad incorporates mango and cucumber, making it a light, cooling balance to the deep flavors of the eggplant.

Ingredients:
2 cups quinoa (about 6 ounces)
¼ cup canola oil
¼ cup white wine vinegar
¼ cup mango chutney, chopped if chunky
3 t curry powder
½ t dry mustard
salt
pepper
2 T chopped parsley
2 t chopped mint
2 cup chopped peeled mango plus mango spears for garnish
1 chopped unpeeled English hothouse cucumber
1 cup grated daikon
½ cup chopped green onions
4 cups (packed) baby spinach

Directions:
Roast quinoa in cast iron skillet for 5 minutes. Then cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.

Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.

Add chopped mango, cucumber, 2/3 of the daikon, ½ of the green onions, mint, cilantro, and ½ cup of the dressing to quinoa; toss to coat. Place spinach in serving bowl, spoon quinoa salad over spinach. Garnish with mango spears, remaining daikon and green onions. Drizzle with remaining dressing.

Serves 10

Spiced Basmati Rice

Basmati rice is already fragrant, and is perfectly wonderful steamed plain. However, just adding a few toasted spices to the rice before steaming creates an incredibly aromatic delicacy to accompany a meal. I almost always make rice in a rice steamer because I am notorious for burning it in a pot. A rice steamer is a good investment as it generally cooks rice faster and without any effort at all really.

Ingredients:
3 cups basmati rice
3 cups water
10 peppercorns
½ t cumin seed
½ t coriander seed
¼ t whole clove
2 cinnamon sticks
3 star anise pods
5 cardamom pods
¼ cup coconut flakes
5 curry leaves

Directions:
Rinse rice well using a fine strainer or colander. Place wet rice in rice steamer. Toast all spices except curry leaves in cast iron or heavy bottom skillet. Add toasted spices and curry leaves to rice, cover rice with water, and give a little stir. Start rice cooker.

Serves 12 ½ cup servings