Showing posts with label food processor. Show all posts
Showing posts with label food processor. Show all posts

Mar 1, 2016

Tamatar Dhania Chatni (Tomato and Cilantro Chutney)

Tamatar Dhania Chatni Tomato and Cilantro Chutney

Ever the iconoclast, Bibi whizzed the ingredients of her favorite Mexican salsa through the mixie. "Et voila!" she had a delicious chutney! Yes, it tastes every bit as good with tortilla chips and atop tostadas as it does with rice and chapattis. A brilliant "fusion" dish you say? Nah, just a classic, piquant, combination of fresh herbs, fruits, and vegetables that always reminds me of summertime in my native California. You simply can't improve on that. It's also fat free, vegan, vegetarian, paleo, halal, gluten free, and probably some other hip things I don't even know about. But most importantly, it is "que delicioso!"

Tamatar Dhania Chatni Tomato and Cilantro Chutney

2 tomatoes, roughly chopped
1 C cilantro/dhania, roughly chopped
4 green chilis/hari mirch
4 garlic cloves/lahsun
1/4 C onion, roughly chopped
1 TBS lime juice
1 tsp salt

Here's what to do:
1) Place all ingredients in mixie, food processor, or blender and grind until smooth. Salt to taste. Store in an airtight container in the refrigerator for up to 1 week.
Tamatar Dhania Chatni Tomato and Cilantro Chutney
The mighty mixie mixes chutney!
Helpful Hints:
Feel free to adjust the proportions of the ingredients to suit your tastes and what you have on hand. This recipe is practically "un-screw-uppable," within reason of course.

Feb 23, 2016

Curried Peas & Mushrooms

peas mattar mushrooms curry Indian easy tomatoes veg vegetarian  vegan recipe, protein, entree

Here's an old favorite often seen on Indian restaurant menus. Tender green peas and savory succulent mushrooms are combined in a rich spicy sauce in this well known dish. We'll take a shortcut by using premade Kitchen King masala to give this vegetarian curry it's spicy punch. It's as easy to make as it is to eat! (If you don't have Kitchen King masala just look under "Helpul Hints" at the end of this recipe for a good substitute.)

3 C mushrooms, caps cut into quarters
1 C green peas/mattar fresh or frozen
3 TBS ghee or cooking oil
1 C onion, finely sliced into half moons
1 TBS garlic/lahsun past
1 TBS ginger/adrak
1&1/2 tsp cumin/jeera seeds
1/2 C water or stock/shorba
Grind to smooth paste for masala gravy:
1 C yogurt/dahi
1/2 C onion, chopped roughly
2 tomatoes, chopped roughly
2 tsp Kitchen King masala (If you don't Kitchen King masala look below under "Helpful Hints" for a good substitute)
2 tsp ground coriander/dhania seeds
1 tsp Kashmiri mirch
1/4 tsp turmeric/haldi
2 tsp salt

Here's what to do:
1) Grind all ingredients listed under masala sauce to smooth paste in mixie, food processor, or blender. Set aside.

2) In pressure cooker, heavy bottomed deep skillet, or kadhai heat oil for 5 minutes. Fry onions in heated oil until just beginning to brown. Add cumin seeds, ginger and garlic and fry for 3-4 minutes or until raw smell of garlic is gone.

3) Add ground masala paste from step 1, mushrooms, 1/2 C water or stock, and peas to fried onions and cumin seeds in pan. Stir well.

4) Seal pressure cooker and allow to steam for 3 whistles, then remove from heat. If using skillet or kadhai simmer over medium heat uncovered for 20 to 25 minutes or until mushrooms are tender and gravy is to desired consistency. Stir frequently, if mixture begins to stick or scorch before mushrooms are done add 1/2 C water, reduce heat, and continue cooking.

See how the oil has separated from the gravy? That's how you know the masala is properly cooked.  Now we just need to simmer some of the excess liquid away.
5) Open pressure cooker after it has cooled, mixture may be a bit soupy. (Mushrooms release a lot of water when cooked.) Simmer over medium heat until gravy is to desired consistency. Salt to taste and serve.

Helpful Hints:
If you don't have Kitchen King masala a good substitute is -  1/2tsp cayenne + 1/2tsp paprika + 1tsp cumin + 1tsp coriander + + 1/2 tsp fennel + 1/4tsp ground fenugreek +1/4tsp mace + 1/8tsp nutmeg 

Dec 7, 2015

Tips & Tools: The Mixie With The Moxie

Introducing the thoroughly modern mixie:

mixie panasonic
Taa Daaaa!!

This is the mixie, the marvel of the modern south Asian kitchen that Bibi keeps banging on about in the recipes on this blog.  Glorious, is it not?  This fantastic machine is also commonly known as a "mixer grinder" on the Subcontinent. Your poncy western food processors & old fashioned blenders can't compete with the adroit engineering of this kitchen beast. As you can see the "jars" are of sturdy stainless steel & the rubber flanged lids are some sort of clear "scratch resistant" unbreakable polycarbonate. The electric mixie has largely replaced the drudgery of using a good old mortar & pestle or traditional "sil batta" in most kitchens of the Subcontinent. (The "sil batta" is a vertical version of the mortar & pestle with the "sil" being a large, flat, ridged stone tablet upon which spices are ground with a heavy stone rolling pin called a "batta.")

Clearly this polycarbonate lid is neither unscratched nor unstained after 6 yrs of use.

The interior looks like a blender on both large & small jars. Those blades are Panasonic's patented "Samurai Blades" & those jars are patented "Flow Breaker Jars."  Wow, huh?

Both jars are better at "wet grinding" rather than dry.
Supposedly the smaller jar is for grinding spices. Unfortunately the small jar only partially & rather unevenly grinds spices. This sort of 'coffee grounds' texture is actually fine for most Desi dishes. Mostly I use the small jar for pureeing garlic & ginger or grinding small amounts of almonds, cashews, or walnuts to a 'whole meal' texture or paste. If I wish to grind spices to powder I use an electric coffee grinder.

The large jar is great for grinding chutneys, yogurt based marinades, making lassis & raitas, or pureeing things like onions, bananas, pumpkins, chicken livers, & persimmons. In a pinch, I've even ground small amounts of wheat to flour & granulated sugar to powdered sugar in the large jar also.

Stainless steel is preferred for most food related appliances & dish ware in south Asia as it is unbreakable, does not absorb food odors, easy to clean, & does not stain (DUH). The cuisines of the Subcontinent often require the use of strongly pungent spices which often stain & imbue their odors in plastics- (turmeric & saffron stains are near impossible to get out & the smell of fenugreek/methi, garlic, & hing/asafoetida is also). You can see by the pale yellow staining of the polycarbonate lids this mixie has seen it all.

Some helpful tips when choosing a mixie-

1) Be sure it has at least 550 watts voltage. You will need it.

2) Choose a mixie with a "double safety locking system" like my Panasonic SUPER MIXER GRINDER pictured here.  This mixie will not run unless the cap & the base are locked & secured.  I had a previous mixie that had lids that didn't lock but were simply secured by the tenuous grip of the rubber flange.  This would result in a 3-4 foot geyser of whatever was being mixed or ground spewing everywhere. You would have to press down on the lid FIRMLY the entire time you used the mixie to prevent this mess.

3) Just buy the basic model with 2 stainless steel jars. You can now buy mixies with juicers, gallon sized jars, food processing jars with various blades, see through polycarbonate jars, & a lot of other crap you'll never use & don't have room to store. 

4) Buy a black mixie.  Between the heat, the dust, the humidity, the spices that stain, & the near constant frying that goes on in a Desi kitchen - a white mixie will not be white for very long. I have to take a toothbrush & a mixture of dishwashing soap & vinegar to my white mixie weekly to keep it looking decent.

And remember,
Keep Calm & Curry On!

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