Madhur Jaffreys Cabbage With Onions Food

RED SPLIT LENTILS WITH CABBAGE (MASOOR DAL AUR BAND GOBI)

Steps:

• Pick over, wash, and drain the lentils.
• In a heavy-bottomed pot, bring the lentils and water to a boil, skimming off any scum that rises to the top. Stir in the turmeric. Cover pot, with lid slightly ajar, and simmer over low heat for 1 1/4 hours, stirring occasionally.
• While the lentils are cooking, heat the oil in a frying pan over medium heat. Add the cumin seeds and cook for 3 to 4 seconds, then add the garlic. Once the garlic pieces start to brown, add the onion, cabbage and green chilies. Cook the cabbage mixture, stirring often, until it starts to brown. Stir in 1/4 teaspoon salt. Turn off the heat.
• After the lentils have cooked for 1 1/4 hours, add and stir in the tomato, the ginger, and 1 1/4 teaspoon salt. Cover and continue to cook for 10 minutes. Add the cabbage mixture. Stir to mix and allow to simmer uncovered for a few minutes to reheat the cabbage.

INDIAN ONION FRITTERS

Steps:

• Break egg into bowl and beat well. Add water and lemon juice. Mix. Add all chickpea flour and mix well with whisk. Put in salt, cayenne, garam masala, cumin seeds, cumin, turmeric, green chile, and cilantro or coriander.
• Mix well, set aside for 10+ minutes.
• Mix again with whisk. The batter should be of a droppable consistency.
• Put oil in wok or deep fryer and set over medium-high heat. You should have 3+ inches of oil at center of wok.
• When oil is hot, put onion into batter and mix. (This should always be done just before frying.)
• Remove heaping teaspoons of batter and drop it into frying oil.
• Use up all the batter this way.
• Stir and fry the fritters for 7-8 minutes or until they are a golden red.
• Remove fritters with slotted spoon, drain on plate lined with paper towels.
• Serve hot.

ZUCCHINI "MEATBALLS"-VEGETARIAN CURRY - MADHUR JAFFREY

Steps:

• 'Meatballs'.
• Wash, trim and grate the zucchini - use the regular grate size on your grater, grating too fine may make it too soggy. Put into a bowl and sprinkle with the 1/2 tsp salt. Set aside for about 1/2 an hour.
• Once the zucchini has sat for about 1/2 an hour, squeeze out as much liquid as you can, using your hands or pressing through a fine mesh colander. Reserve the liquid you press out, it will be used in the gravy.
• Dry out the bowl and put the zucchini back in, add the minced chili, onion, ginger and 2 tbsp of the cilantro (reserve the rest of the cilantro for garnish).
• Sift the chickpea flour over the zucchini mixture. Mix well and form into about 20 balls. If they're too large, they won't cook well in the middle unless you fully immerse them in oil. I prefer to use as little oil as possible for frying, so I flatten them out a bit to make frying easier.
• In a skillet or wok heat about 1 1/2 inches of oil over medium heat. When the oil is hot, put in about 5 or 6 of the balls - or as many will fit in one layer with room around each of them. Fry for about 2 minutes, turning them until you get a nice even brown coat. I suggest you test one to get a feel for how long it will take to fully cook inside since it really depends on how large you make them, and how much oil is in your pan.
• Remove with a slotted spoon and leave to drain on paper towel. Continue with the rest of the 'meatballs', then set aside.
• 'Gravy'.
• Use about 5 tbsp of the oil from the frying and put into a skillet or saute pan. Heat the oil over medium heat and add onion once the oil is hot. Fry the onion for about 7 or 8 minutes, or until the onion begins to brown and become translucent. Take care not to burn the onion. Once cooked, take the pan off the heat for a moment and add the turmeric, cayenne, ground cumin and coriander. Stir and then return to the heat.
• Add the tomatoes and let that cook for about 5 minutes to combine flavours.
• Add 1 cup of the zucchini 'juice' -- if you are short, top up with water to reach 1 cup.
• Bring to a boil the lower the heat and let the sauce simmer gently for about 15 minutes. Up to this point, you could prepare the recipe in advance.
• To finish, (reheat if you have made in advance), add the cream, garam masala, roasted cumin and salt. (To roast the cumin, just put it in a dry really hot pan for a few minutes taking care not to burn). Mix sauce well and bring to a simmer.
• Add the 'meatballs' and gently spoon the sauce over them, trying not to break any of them. The meatballs turn soft in the sauce, so only cook enough to warm them through and then serve immediately with basmati rice and/or roti or naan bread. Garnish with the reserved fresh cilantro and cashews if using.

MADHUR JAFFREY'S CABBAGE WITH ONIONS

Steps:

• Heat some vegetable oil in a medium sized saucepan. Add the cumin, mustard, and fennel seeds, and as the seeds change color and become fragrant (about 10 seconds), add the sliced onions. Fry over medium heat for 3-5 minutes to soften but not brown. Add shredded cabbage and carrots , stir a few times, then cover and cook over low heat for 15 minutes. Remove cover and continue cooking over low heat for an additional 30 minutes, stirring occasionally to keep from sticking.
• In the meantime, put all of the ingredients for the Second Set of Stuff in a blender, and puree to a paste. Heat a bit of oil in a skillet, and fry the paste for about 10 minutes.
• After the cabbage mixture has cooked for 30 minutes, add the fried paste, and the third set of stuff. Stir and cook for about 5 minutes. Adjust seasoning and eat!