Wednesday, April 25, 2007

Recipe 15: Raita & Chutney

50 Great Curries of India, Tenth Anniversary Edition
I've been craving Raita and Chutney. Perfect to pair up with your favorite frozen samosas, put out the firey spices of your favorite curry, or even drizzling into a chicken pita sandwich. I hope you guys like it. This is definitely something I can enjoy while Mike is away. Cucumbers and Cilantro in one meal could be his worst nightmare. Take a look at Camellia Panjabi's 50 great curries of india if you need more pictures than Madhur Jaffrey offers in her cookbooks. Pick your favorit raita and definitely try this delicious green chutney so easily wizzed up in a food processor.

Spinach Raita
15 leaves spinach, well washed
1 c. yogurt
salt and pepper and 1/8 t. cumin
12-15 seedless raisins or 3 dates
pinch of paprika
Cut the spinach into fine strips. Boil with a pinch of salt for 3-4 min in 1 c. water. Then drain. Whisk the yogurt. Season with salt and pepper to taste and add the cumin. Add the spinach and raisins or dates, cut into thin strips. Pour into a serving bowql and sprinkle with paprika.

Tomato Raita
1 c. yogurt
salt and pepper and 1/8 t. cumin
1 large tomato, finely chopped
1/8 onion, finely chopped
1 t. cilantro
Whisk yogurt, adding a little water if desired. Season with salt and pepper to taste an dadd cumin. Combine with tomato and onion and pour into serving bowl and garnish with cilatro leaves

Cucumber Raita
1 c. yogurt
1/2 c. cucumber, peeled and finely chopped
salt and pepper
1/8 t. cumin
1/2 t. sugar
pinch of paprika
1 t. cilantro, finely chopped
Whisk the yogurt. Add cucumber, salt, pepper cumin, and sugar. Mix well. Garnish with paprika and cilantro.

Green Chutney
1 c. mint leaves
1 c. cilantro
1 or 2 chiles, chopped
1/2 small onioin. chopped
1/4 t. cumin
1/4 t. salt
1 t. sugar
2 t. lime or lemon juice
Puree all the ingredients except the lime or lemon juice. Then add the juice and stir well.

I'm going to try and pair a raita and chutney with a Bengali Chicken Dopiaza ( chicken with onions)
2.5 lbs whole chicken
9 medium onions
8 small potatoes
3 t. chile powder
1/2 c. yogurt
1/2 c. oil
2 garlic cloves, finely chopped
2 bay leaves
2 in cinnamon stick
6 cardamom pods
1 1/2 t. peppercorn
12 cloves
2 whole red chiles
2 T. grated ginger
1/2 t. tumeric
2 tomatoes, chopped
1 T. butter
3/4 t. sugar
1 1/2 t. garam masala
Cut chicken into 8 pieces. Cut 3 onions in half. Chop 2 onions coarsely. Extract the juice from the remaining 4 onions by grating them, squeezing the juice out with cheesecloth and discarding pulp.
Peel the potatoes. Mix the chile powder to a paste with water. Whisk in yogurt.
Heat oil and fry 2 chopped onions until light brown. set aside. Fry the garlic in the same oil with bay leaves. Then add cinnamon and cardamoms. after 2 min, add peppercorns, cloves and whole red chiles
After 30 sec, add ginger, chile paste and tumeric and stir. Add chicken potatoes and tomatoes, then butter, yogurt and sugar. Cook 10-12 min. Stir and add water if necessary to keep spices from burning.
Add onion halves, followed by onion juice and salt to taste. Stir for 2-3 min. Transfer to baking dish and cook in oven at 325 for 20-25 min. When chicken and potatoes are done, add half the fried onion and sprinkle over garam masala. Sprinkle over remaining fried onions just before serving.
I know, this chicken with onions better be good with all its steps. I'll let you know how it turns out unless I decide to just put a quick chicken sandwich together.


Blogger Jer said...

This all sounds great. My sister and I had amazing Indian takeout last week and I've been craving more since then. The raitas in particular sound very refreshing given how warm its been here in California. Will try and get to this before next weekend when we head to NYC.

29 April, 2007 02:01  
Blogger Kate said...

HI, this looks great Elaine, greg has the indian cooking bug at the moment, my dad gave hime heaps of his recipes whilst we were home, these will be a lovely addition.
Jer and Elaine both your rhubarbs looks great. I l;ove the way you both did your own thing with them, it is so versatile. It is in full season here now and jsut everywhere.

29 April, 2007 12:48  

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