Amy Michelle

Indian food is so much more than curry.  Try something new tonight!

Indian Spiced Chickpea and Fire Roasted Tomato Soup

Ingredients

• 1/4 cup extra-virgin olive oil, 2 turns of the pan
• 2 cloves garlic, chopped
• 2 cans chickpeas, drained
• 1 small onion, coarsely chopped
• 2 teaspoons ground cumin, 2/3 palm ful
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon turmeric
• Salt and pepper
• 2 cups chicken or vegetable stock
• 1 (28-ounce) can fire roasted tomatoes
• 1 cup plain yogurt
• Warm pita, any flavor or variety, toasted

Directions

Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

Aloo Baingan (Potato and Eggplant)

Ingredients:

• 1 medium purple eggplant (baingan), un-peeled, cut into 1/2″ cubes
• 2 medium russet potatoes (aloo), peeled and cut into 1/2″ cubes
• 4 medium tomatoes (tamatar) cut into 1/2″ cubes
• 2 tablespoons chopped cilantro (hara dhania)
• 1 tablespoon oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed
• 1 chopped green chili adjust to taste
• 1 teaspoon ginger paste (adrek)
• 1 tablespoon coriander powder (dhania powder)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon paprika (dagi mirch)
• 1 teaspoon salt, adjust to taste
• 2 tablespoons water

Also needed:

• Oil to fry

Method

1. Heat the oil in a frying pan over medium high heat.
2. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
3. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
4. Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
5. In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
6. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
7. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
8. Add chopped tomatoes stir-fry for a minute.
9. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
10. Subji should be not very dry if needed add three to four spoons of water.
11. Turn off the heat and add chopped cilantro mix it well.

Kulfi

Ingredients:

14 oz of Sweetened Condensed Milk

12 oz of Evaporated Milk

16 oz of Heavy Whipping Cream

16 oz of Cool Whip Whipped Topping

1 big pinch of Saffron (Kesar)

1 tsp of Sugar

1/2 cup, coarsely ground of Cashews, Pistachios or Almonds

Directions

1. With a mortar and pestal, grind together Sugar and Saffron.
2. In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
3. Using an electric hand blender (or by hand), gently mix all ingredients together.
4. Add in Saffron and Sugar mixture and Nuts. Mix well.
5. Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
6. Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
7. Serves 20- 25

Tips

1. Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.
2. Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over.

Courtesy of:

Food Network

Manjula’s Kitchen

Show Me the Curry