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Indian Cooking with Ayssha

Experience our next COOKING CLASS

Tuesday January 31st,  from 5:30 – 8pm

YUM

Learn basic Indian cooking. How to work with tasty spice varieties. You will learn to make Chapati ( Indian tortillas)  chai tea masala, veggie dish and a tasty surprise depending upon what is seasonal.

RECIPES:

Heavenly Kitcheree  ~ Yogeshwari and Ayssha’s Inspired Kitchen

1/2/12

Pressure cooker recipe

start with: on low to med heat

2 TBS Light Olive or sesame oil or Ghee

add:

1/2 tsp of Cumin seeds

2 Garlic cloves

Pinch of Hing or Asofoteda

1/2 tsp salt and pepper

1/4 tsp paprika

1/2 c tomato sauce or chopped/ diced tomatoes

1/2 tsp fresh ginger (you can buy it in a jar or get a fresh root, and be careful grating it)

add:

1/2 c  moong dal beans

1/2 c  jasmine or white rice

1 c  of precooked Quinoa -  (if you have it….or barley)

1 – 2 chopped carrots or yams (if you like)

or chopped greens, spinach or collard or parsley

ADD: 6 – 7 c water (do not overfill your pressure cooker…. never fill more than 75%)

bring to a boil. cover and bring to pressure, let rock 5 – 7 minutes

turn off heat and let cool or place under cool water to reduce pressure

In a separate small skillet:

Simmer: butter or Ghee, 1/2 tsp ground coriander and add turmeric and add to mixture to desired consistency

(it is kind of like learning to cook Oatmeal – you have to experiment with the texture and consistency! )

cooking and eating together is so much fun…’BELLY PUJA’ we call it…

(from Roshan G.)

Enjoy these simple and flavorful Indian staples – the key it to trust your intuition and modify the spice ratios for the season and for your palette and according to the ingredients you have on hand. Spices are less expensive at the Indian markets.

Creamed Spinach – Saag

2 lbs. fresh spinach or 3 boxes frozen

1 onion chopped

3-5 cloves garlic smashed

2 TBS Sesame, olive oil or ghee

Optional: One can chopped tomatoes, fresh ones  or 1 1/2 c good tomato sauce

1/4 – 1/2 tsp  Cardamom seeds

1/4 – 1/2 tsp Mustard Seeds

S and P to taste

In a very large saucepan heat oil and saute onion and spices on low to med heat

Add spinach in batches and stir as it wilts it will reduce a lot!

Let all ingredients simmer for 10 – 15 minutes -

ADD – Milk or cream to desired thickness and cook 5 more minutes

serve as is, or put in food processor to puree lightly and serve hot.

Dahl

1c. Split Moong Dhal – optional: rinse 3 times and let soak in warm water 30 minutes

6 c. water

2+ TBS oil, sesame, olive, or ghee

1/2 tsp. Cumin Seeds

1/4 tsp. Mustard Seeds

1/2 tsp. Turmeric

1/2 tsp fresh grated or chopped Ginger

1/4 c fresh cilantro for garnish

Optional: paprika or other chili – S and P to taste

In heavy saucepan or pressure cooker heat oil, add spices and swirl until seeds pop.

add dhal and water and bring to a boil, cover and let simmer 45 minutes in saucepan or bring to pressure and rock 5 minutes for split peas and 10 for whole and let sit until pressure falls for extra tenderness. Serve with rice or Naan bread.

Basmati Rice

1 c. rice to 2 cups water

simmer on low for 20 -25 minutes

add turmeric for festive color or cashews or cardamom pods

Papadam

Chick pea flour crisps – Buy in different flavors and fry in oil in large skillet or wok

Spicy Turmeric Potatoes

4 russet or Yukon Gold potatoes

3 white sweet potatoes – not yams

1 tsp salt

3 cloves garlic

1/2 – 1 tsp turmeric

chopped fresh cilantro

1/4 c Olive oil and 1/4 c Sesame oil, more to taste or desired consistency

S and P to taste

Peel and dice potatoes, cook in large pot of water with salt for 20 minutes or until tender

Drain and put back in pot, add oils, smashed/chopped garlic, turmeric and cilantro

Orgasmic Chai

in a large sauce pan:

6 – 8c water bring to a boil

add:

1 cinnamon stick, 6 -10 whole cloves, 10 -15 smashed green cardamom pods with seeds,

10 black pepper corns, 1 tsp grated fresh ginger, 1/4 tsp fennel seeds, 1/2 tsp spearmint, 1/2 tsp Rose petals or Lavender

(vary the amounts depending upon personal taste and season)

Bring to boil:

simmer on low for 10 – 15 minutes

add 2 tablespoons assam or ceylon black tea or darjeeling or both -

(vary amounts depending on how strong you like)

add 5 cups milk or milk substitute, 1/2 c sugar or other sweetener and bring to a simmer for 10 – 15 min -  turn off and let sit for 5 more minutes,

Strain and enjoy ~ can be stored in a jar for 5 days in frig.

Buying Tips:

Pick the freshest produce you can find  – Buy spices at the Indian markets:

N Boulder: India’s Grocery, 2877 28th Street – owner is very helpful – don’t buy too much!

S Boulder Shree Emporium 623 S Broadway St. (303) 494-0220

Heat oils slowly and – be careful – Heating spices in oil and or ‘dry roasting’ brings out the flavor

6 tastes sweet, sour, salty, pungent, bitter, astringent – good to have all with every meal

Spices: can be stored for a long time in jars, may use essential oils as well

Cooling:  Cilantro, Coriander

Warming:  Cumin, Garlic, Ginger, Cloves, Paprika, Pepper

Sweet:  Cinnamon, Cardamom, Fennel

Astringent: Fenugreek, Turmeric

Bitter:  Turmeric

Pungent:  Black Mustard Seeds, Black Pepper

Sour: Tamarind, Vinegars