Subject: Curried Potatoes and Peas (Alu Mattar)
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 17 2003 - 02:44:30 EST
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FOOD FUNNY
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Reader Jessica White is from San Diego, a city famous for its zoo, so
this may be a true food funny:
Cleaning out the aviary at a run-down zoo, the keeper finds two
finches that have died of old age. He picks them up and places them
in a sack. After cleaning the cage he puts the sack in his
wheelbarrow and moves on to the next cage. When he reaches the
primate cage he finds two chimps who have also died of natural causes.
"Waste not, want not," he says as puts them in the sack with the
finches. Later at feeding time he flips the dead animals from the
sack into the lion's cage. "What!" roars the lion. "Not finch and
chimps again!"
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TODAY'S RECIPE
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If I had to live on a single world cuisine, it would probably be
Italian. Or Mexican. Or Greek. Or Indian. No matter how many times
I go through this thought process, I can never narrow it down to just
one of the world's great cuisines, but Indian is always on my short
list. (Subscribers to the PLUS edition also get a menu from another
of the world's great cuisines this week. Subscription details are
posted at http://www.worldwiderecipes.com/plus.htm )
I have taken liberties with the weekly format because Indian meals are
traditionally served all at once, with main dishes, side, dishes,
starches, and even the sweets being placed on the table at the
beginning of the meal. This week's menu has the added advantage of
being meatless. Here is the lineup for our "Vegetarian Indian Feast":
Monday's Side Dish
Curried Potatoes and Peas (Alu Mattar)
Tuesday's Side Dish
Fried Okra with Cumin (Sabzi Bhendi)
Wednesday's Side Dish
Curried Kidney Beans (Rajma Dal)
Thursday's Side Dish
Saffron Rice (Kesar Chaval)
Friday's Dessert
Almond and Pistachio Candy (Badam Pistaz Barfi)
One of the nice things about Indian cooking is that most of the
ingredients are readily available just about everywhere in the world.
It is the use of common spices in unusual combinations and a few
simple techniques that makes Indian cuisine unique.
Curried Potatoes and Peas (Alu Mattar)
1/4 cup (60 ml) ghee (see recipe below)
1 Tbs (15 ml) finely chopped fresh ginger
1 Tbs (15 ml) finely chopped garlic
1/2 cup (125 ml) finely chopped onion or shallots
Salt to taste
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) turmeric
1/4 tsp (1 ml) cayenne pepper, or to taste
3 medium tomatoes, finely chopped
2 10-ounce (280 g each) packages frozen green peas
1 large potato, peeled and cut into 1/2-inch (1 cm) cubes
1 cup (250 ml) water
3 Tbs (45 ml) finely chopped cilantro (coriander leaves)
1/2 tsp (2 ml) garam masala (see recipe below)
Heat the ghee in a heavy pot over moderate heat until it is very hot.
Add the ginger and garlic and cook for 30 seconds. Add the onion and
salt and cook, stirring frequently, until the onion is soft and golden
brown, about 8 minutes. Stir in the cumin, turmeric, and cayenne,
followed by the tomatoes. Cook, stirring frequently, until most of
the liquid has evaporated and the mixture forms a thick paste, about 5
minutes. Add the peas and tomatoes and stir to coat them with the
tomato mixture. Stir in the water and bring to a boil, stirring
frequently. Reduce the heat and simmer covered for 10 minutes, until
the potatoes are tender. Sprinkle with chopped cilantro and garam
masala and serve immediately. Serves 4 to 6.
Ghee
1 lb (450 g) unsalted butter
Melt the butter in a heavy saucepan over moderate heat. Increase the
heat and bring the butter to a boil. When the surface is completely
covered with foam stir the butter gently and reduce the heat to the
lowest possible setting. Simmer uncovered and undisturbed for 45
minutes, or until the milk solids in the bottom of the pan have turned
golden brown and the butter on top is transparent. Strain the butter
through a sieve lined with linen or four layers of cheesecloth. If
there are any solids in the ghee, no matter how small, strain it again
until it is perfectly clear. Pour the ghee into a glass jar and seal
tightly. This recipe makes about 1 1/2 cups, and may be kept at room
temperature for several months, or almost indefinitely refrigerated.
It will congeal if refrigerated, and so must be warmed before using if
liquid ghee is called for.
Garam Masala
5 3-inch (8 cm) pieces of cinnamon stick
1/2 cup (125 ml) cardamom seeds
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seed
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns
Combine the whole spices in a heavy skillet over moderate heat and
toast for a few minutes, until they are warm and aromatic. Allow to
cool, then pulverize in an electric blender or coffee grinder (that
you use exclusively for grinding spices) until it forms a fine powder.
This recipe makes about 1 1/2 cups (375 ml) and may be stored in an
airtight container at room temperature for several months without
losing its flavor.
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