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 Chicken
Dilkhush
Ingredients:
2
medium onions
1 cup milk
2 tbs. chopped fresh ginger root
2 TB Punjabi garam masala
6 tbs. butter or vegetable oil
1 tsp. ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces
or serranos/jalapenos as substitute
1 cup fresh plain yogurt Salt and ground cayenne to taste
f
1/4 cup almonds, ground
A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground
Method
Put
the onions and ginger in a blender or food processor and process
into a smooth paste (consistency of apple sauce). Heat the
butter or oil in a heavy, deep skillet and gently brown the
onion-ginger mixture, stirring often. Add the chicken and
yogurt. Combine well and cook over medium heat until the mixture
becomes rather dry and the chicken begins to brown. Grind
the almonds, walnuts and melon seeds until quite fine. Stir
them into the milk, then add the mixture to the chicken along
with the garam masala, turmeric, chili peppers, salt and ground
cayenne. Cook over medium heat, stirring often, until the
chicken is very tender and the sauce is very thick (about
10-15 minutes). Stir in the saffron/milk mixture and cook
1-2 minutes longer.
Serves
4.
Sucha's
Dal
Sucha
Pannu Singh is another native of Punjab, who now lives in
Portland, OR. You can substitute supermarket lentils for the
masoor dal in this recipe, but if you've ever had masoor dal,
you'll know regular lentils are a poor substitute. Serve this
dish with rice and a green salad. Chapati or whole-wheat flour
tortillas can be served to help scoop up the dal.
2
cups masoor dal Water
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 teaspoon salt
1/3 cup oil
1 1/2 onions, chopped 1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch cilantro, chopped
Method
Rinse
dal thoroughly, until water is clear. In pot bring 1 quart
water to boil. Add dal. Cook half way, about 10 to 15 minutes,
add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt.
As dal cooks, uncovered, water will evaporate and mixture
will thicken. Add more water to keep dal loose, like texture
of thick cream. When dal is soft, turn off heat.
Heat
oil in wok. When oil is very hot, add onions and cook until
tender and translucent but not browned. Add garlic, ginger
and chiles. Continue to fry until onions are deep-yellow.
Add remaining 1 teaspoon each garam masala and turmeric. Do
not allow spices to burn. Keep stirring until mixture starts
to stick. Add tomatoes and cilantro. Cook until tomato softens.
Pour in pot of dal and simmer to blend flavors. Taste and
add more salt if needed. Makes 6 to 8 servings.
Chandni
Vegetarian Cuisine's North American Blackeyes
(Lobhia)
Move
over Hoppin' John; blackeye peas is steppin' out Indian style.
This dish is from Chef-owner Kuldip Chand of Chandni Vegetarian
Cuisine of India in Culver City, CA. He is from the Punjab
and the man knows his dals.
2
cups blackeyes
1 1/2 teaspoons salt, or to taste
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped Scant
1/2 teaspoon cumin seeds
1 medium tomato, chopped
In
pot soak beans overnight in water to cover generously. Next
day, drain beans, cover with fresh water and bring to boil.
Add salt, coriander, cumin and turmeric. Simmer until beans
are just tender, about 30 to 45 minutes. Heat oil in deep
saucepan. Add onion, garlic, ginger and cumin. Fry 10 minutes
and add tomato. Cook another 5 minutes and add beans and cooking
liquid. Continue to simmer, uncovered, until beans are soft
but not completely dissolved. Mixture should be soupy. Makes
6 to 8 servings.
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Chawal
