Simple Indian Dinner
This is an absolutely delicious dinner, light and easy- could be made vegetarian by substituting veggie stock for the chicken stock. Mmm! Full of complex flavors, and yet really very straightforward to make. Enjoy!!



Psst.. all of my additions or changes are in parentheses. By the way, grinding those first two spices are SO worth it!!

Indian Spiced Carrot Soup with Ginger
From the April 2008 issue of Bon Appétit

Makes 6 to 8 (small) servings

-Ingredients-

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil (I used canola)
1/2 teaspoon curry powder (I whatever mild curry powder I had on hand)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions (I used 3 medium sized white onions)
1 1/2 pounds carrots, peeled, thinly sliced into rounds
1 1/2 teaspoons finely grated lime peel (Didn't measure, just used zest of one whole lime)
5 cups (or more) low-salt chicken broth or vegetable broth (Used chicken)
2 teaspoons fresh lime juice (I used half a lime's worth)

-Preparation-

Grind coriander and mustard seeds in spice mill to fine powder.
Heat oil in heavy large pot over medium-high heat.
Add ground seeds and curry powder; stir 1 minute.
Add ginger; stir 1 minute. Add next 3 ingredients.
Sprinkle with salt and pepper (I didn't add S&P until later); sauté until onions begin to soften, about 3 minutes.
Add 5 cups broth; bring to boil.
Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes (I let it simmer for more like 45 minutes).
Cool slightly.
Working in batches, puree in blender until smooth. Return soup to pot.
Add more broth by 1/4 cupfuls if too thick (this was not necessary).
Stir in lime juice; season with salt and pepper.
DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

Ladle soup into bowls and serve.

...served with...



Rachel's Version of Papri Chaat

-Ingredients-
For the sauce:
Large handful of fresh cilantro
1/2 teaspoon hot chile puree (or more, if you like it spicier)
1 teaspoon tamarind puree
Juice of half a lime
Salt to taste
Plain yogurt (about 1/2 cup, I didn't measure though!)

Place all the ingredients in a blender and pulse until quite smooth.

For the rest of the dish:
1 can of chickpeas, drained
2 plum tomatoes (or a handful of cherry tomatoes), chopped
1 small white onion, chopped coarsely

Mix the chickpeas, tomato and onion together and pour the sauce over and combine. You may not need all the sauce, so you be the judge about how liquidly you'd like it to be.
IMPORTANT TIP!! This will be QUITE powerful tasting when you first make it, so I'll tell you this tastes so much more delicious after sitting in the fridge overnight. Just as flavorful, but mellowed.

Now here is the last step in this dish that may vary depending on what you can find. Papri chaat traditionally has little fried puffs of dough underneath the above recipe. I couldn't find these (rather, didn't have time to go downtown to the Indian markets)... so these dried Chow mein noodles worked shockingly well under the chickpea mixture!


--Rachel

x-posted to 'cooking'