Bombay Chops With Corn And Cumin Raita Food

SLOPPY BOMBAY JOES

Steps:

• Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.
• Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.
• Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.
• Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.
• Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.
• Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy!

CORN RAITA

Steps:

• In a serving bowl put the yogurt, sour cream,corn, water and salt to taste.
• Add a little more water if the yogurt mixture is still too thick.
• Stir until smooth.
• In a small frying pan put the oil, mustard seeds, and cumin seeds.
• Heat over high heat until the mustard seeds have popped for about 10 seconds.
• Stir in the minced green chili pieces and cook until they soften.
• Remove from heat and stir in the hing and curry leaves. If desired, you can also add the corn here at the end rather than putting it in the yogurt right away.
• Pour the seasonings into the yogurt and stir to blend.
• Garnish with cilantro.
• I like to let this sit about 30-60 minutes before serving so that the flavors can marry before serving.

CHOLE WITH CUMIN RICE & RAITA

Steps:

• Heat the oil in a large pan and fry the onions over a low heat for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder. Stir for a minute to keep the spices from burning.
• Tip in the chickpeas and the liquid from the can, along with the tomato purée, 20g of the coriander and some seasoning. Simmer over a low heat for about 10 mins. Add a splash of water if it looks too dry.
• Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 litres of boiling water and seasoning. Cook for about 10 mins, or until the rice is tender. Drain.
• For the raita, grate the cucumber and stir it into the yogurt with the cumin, mint and the remaining coriander. Season, scatter over the pomegranate seeds, then serve alongside the chole and rice.

BOMBAY CHOPS WITH CORN AND CUMIN RAITA

Steps:

• Brush all surfaces of pork chops with vegetable oil. Combine seasonings and rub evenly over chops. Cover and refrigerate for 1 hour.
• Meanwhile, in a small skillet, heat cumin seeds over high heat, stirring frequently and watching carefully, just until seeds are toasted. Remove seeds to a medium bowl and crush with the back of a spoon. Stir in remaining raita ingredients, cover and refrigerate until serving time.
• Grill chops over medium heat, lid closed, for 8 minutes. Turn chops and grill 7 minutes longer. Serve with corn and cumin raita.