Subject: Saffron Rice (Kesar Chaval)
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 20 2003 - 08:12:27 EST
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FOOD FUNNY
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This one from reader "SINGSnKEYS" sounds suspiciously like a true
food funny:
When my husband and I showed up at a very popular restaurant, it was
crowded. I went up to the hostess and asked, "Will it be long?"
The hostess, ignoring me, kept writing in her book. I asked again,
"How much of a wait?"
The woman looked up and said, "About ten minutes."
A short time later we heard an announcement over the loud-speaker:
"Willette B. Long, your table is ready."
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TODAY'S RECIPE
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Every authentic India meal has a starch as the staple, usually either
bread or rice. Potatoes aren't considered starches, so it is
perfectly acceptable to accompany them with a rice dish such as this
one. And since no self-respecting Indian cook would put out a table
without a few chutneys, I have included several recipes in todays
ezine at no additional charge.
Saffron Rice (Kesar Chaval)
2 cups (500 ml) basmati or other long-grain rice
1 tsp (5 ml) saffron threads
4 cups (1 L) plus 3 Tbs (45 ml) boiling water
6 Tbs (90 ml) ghee (see recipe below)
A 2-inch (5 cm) piece of cinnamon stick
4 whole cloves
1 medium onion, finely chopped
2 Tbs (30 ml) salt, or to taste
1 Tbs (15 ml) dark brown sugar
1/4 tsp (1 ml) ground cardamom
Place the rice in a large pot and cover with water. Rub the rice and
change the water 4 or 5 times, until the water remains absolutely
clear. Drain the rice thoroughly and set aside. Place the saffron in
a small bowl with 3 tablespoons (45 ml) boiling water and soak for
about 10 minutes. Meanwhile, heat the ghee in a large pot with a
tightly fitting lid over moderate heat until very hot and saute the
cinnamon and cloves for 30 seconds. Add the onions and saute,
stirring frequently, until golden brown, about 8 minutes. Add the
rice and stir until the rice is a light golden color, about 5 minutes.
Add the remaining 4 cups (1 L) water, the saffron and it's liquid, and
the remaining ingredients, stirring constantly. Bring to a boil over
high heat, reduce the heat to the lowest setting, and simmer tightly
covered for 25 minutes. Fluff with a fork before serving Serves 6 to 8.
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.
Fresh Mango Chutney with Coconut (Am ki Chatni)
2 firm, slightly under ripe mangoes
2 Tbs (30 ml) frozen or fresh grated coconut
(unsweetened)
2 Tbs (30 ml) finely chopped fresh cilantro (coriander leaves)
1 Tbs (15 ml) finely chopped fresh ginger root
1 tsp (5 ml) salt
1/8 tsp (0.5 ml) cayenne pepper, or to taste
Peel the mangoes and remove the flesh from the seeds, discarding the
seeds. Combine all ingredients in a small bowl and stir gently to
mix. Serve at once, or cover tightly and store in the refrigerator
for no more than 8 hours. Makes about 1 1/2 cups (375 ml).
Fresh Cilantro Chutney (Dhanya Chatni)
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) water
1/4 lb (125 g) fresh cilantro (coriander) stems and
leaves, thoroughly washed and coarsely chopped
(about 2 cups, 500 ml, tightly packed)
1/4 cup (60 ml) frozen or fresh grated coconut
(unsweetened)
1/4 cup (60 ml) finely chopped onions
2 Tbs (30 ml) finely chopped fresh ginger root
1/4 tsp (1 ml) cayenne pepper, or to taste
1 tsp (5 ml) sugar
1 tsp (5 ml) salt
Combine the lemon juice, water, and 1/2 cup (125 ml) of the fresh
cilantro in an electric blender or food processor and blend at high
speed until the mixture is reduced to a puree. Scrape down the sides
of the container and add another 1/2 cup (125 ml) of the coriander and
puree. Repeat until all the coriander is pureed. Add the remaining
ingredients and puree until it is perfectly smooth. Taste and adjust
the salt or sugar if necessary. Serve immediately. Will keep for
about 1 week, tightly covered and refrigerated. Makes about 2 cups
(500 ml).
Date and Lemon Chutney (Nimbu Chatni)
8 ounces (250 g) pitted dates, cut into quarters
2 Tbs (30 ml) frozen or fresh grated coconut
(unsweetened)
1/4 cup (60 ml) fresh lemon juice
2 Tbs (30 ml) finely chopped fresh ginger root
1 Tbs (15 ml) finely chopped fresh cilantro (coriander)
1/2 tsp (2 ml) fennel seeds
1/8 tsp (0.5 ml) cayenne pepper, or to taste
2 Tbs (30 ml) finely chopped onion
Salt and freshly ground pepper to taste
Rub the fennel seeds briskly between the palms of your hands in order
to bruise them and to release their aroma. Combine all ingredients in
a serving bowl and mix to combine thoroughly. Serve at once or cover
tightly and refrigerate for no longer than 2 or 3 days. Makes about 1
1/2 cups (375 ml).
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