CABBAGE WITH PEAS (BUND GOBI AND MATER)
Bund Gobi with Matar or Cabbage With Peas is a delicious main dish with mild spices, which is a nice compliment to any meal, simple and easy recipe to make.Serves 3 to 4
Provided by Manjula Jain
Categories Side Dish
Number Of Ingredients 12
Steps:
- Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
- Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
- Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
- Next add the lemon and cilantro.
- Serve hot.
MUSTARD PEAS (RAI WALLI MATTAR)
Provided by Craig Claiborne
Categories easy, quick, side dish
Time 20m
Yield Four to six servings
Number Of Ingredients 7
Steps:
- If fresh peas are used, it is best to steam them. Bring water to the boil in the bottom of a metal steamer. Put the peas in a steamer rack. Place the rack over the boiling water, cover and steam the peas until tender, about 10 minutes (depending on the size and the age of the peas). If frozen peas are used, simply put them in a sieve and pour boiling water over them briefly. Put the peas in a saucepan.
- Meanwhile, combine the mustard, vinegar, pepper and salt in a mixing bowl and blend well.
- Heat the oil in a skillet and add the mustard sauce. Rinse out the small mixing bowl with the water and add it. Cook, stirring, about three or four minutes and add it to the peas. Stir to blend.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 7 grams, TransFat 0 grams
BLACK-EYED PEAS VINAIGRETTE
Provided by Craig Claiborne
Categories condiments, salads and dressings
Time 30m
Yield about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put peas in a bowl, and add cold water to cover to a depth of one inch above top of the peas. Soak overnight. Drain.
- Open a square of cheesecloth and add skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns. Bring edges of cheesecloth up, and tie into a bag.
- Put drained peas, cheesecloth bag, water, vinegar and salt in saucepan or kettle, and bring to a boil. Cook 12 to 15 minutes or until peas are tender.
- Put vinaigrette sauce into mixing bowl.
- Drain peas and add them to sauce while they are hot. Discard cheesecloth bag. Let stand until cooled to room temperature.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 865 milligrams, Sugar 4 grams
SCALLOPS WITH SALAD GREENS
Provided by Craig Claiborne
Categories salads and dressings
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If sea scallops are used, cut them crosswise in half. If bay scallops are used, leave them whole. The scallops may be cooked in a skillet or, preferably, on a gas- or wood-fired grill. If they are to be cooked on a grill, preheat the grill until it is quite hot. Sprinkle the scallops with salt and pepper. If they are to be cooked on the grill, rub them all over with 1 tablespoon of oil. Set aside.
- To prepare the lettuce, corn salad, watercress and radicchio, pull off and discard any tough stems and blemished leaves. Rinse and drain thoroughly. Put the greens in a bowl.
- Put 3 tablespoons of oil in a mixing bowl, and add the 2 tablespoons vinegar and salt and pepper to taste. Beat thoroughly with a wire whisk. Pour the sauce over the greens and toss.
- If the scallops are to be grilled, put them on the grill, and cook briefly about 1 minute or slightly longer. Cooking times will depend on the size of the scallops. Turn the scallops and cook on the second side 1 minute or longer. If the scallops are to be cooked in a skillet, heat 1 tablespoon of oil, and when it is quite hot, add the scallops. Shaking the skillet and stirring, cook for 2 minutes or longer. Do not overcook.
- Place the salad greens in an oval or circular serving dish. Arrange the scallops neatly around the greens. Reserve any leftover oil in the skillet.
- Heat the butter in a small saucepan until it is hazelnut brown. Do not allow it to blacken. Line a saucepan with a small strainer, and strain in the butter. Stir in the remaining 1/2 teaspoon vinegar.
- Add any leftover oil from the skillet and blend. Spoon this sauce over the scallops. If desired, sprinkle with truffle shavings and serve.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 2 grams, TransFat 0 grams
GREEN LENTIL DAL (HARA MASOOR KI DAL)
Provided by Craig Claiborne
Categories dinner, main course
Time 2h45m
Yield Four to six servings
Number Of Ingredients 13
Steps:
- Put the lentils in a bowl and add cold water to cover. Let stand two hours.
- Heat three tablespoons of the oil in a saucepan or kettle and add the onions. Cook briefly, stirring, until the onions are wilted and add the cloves and cinnamon. Cook, stirring often, until the onions are browned. Do not burn.
- Drain the lentils and add them, stirring. Add the broth, salt, ground pepper, cayenne, lemon juice, water and lemon rind. Bring to the boil and partly cover. Cook 30 minutes or until the lentils are tender.
- Heat the remaining two tablespoons of oil in a small skillet and add the caraway seeds. Cook about two minutes or until the seeds start to brown and give off a pleasant caraway smell. Pour this over the lentils and stir.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 11 grams, Carbohydrate 54 grams, Fat 13 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 701 milligrams, Sugar 4 grams, TransFat 0 grams
VEAL BROTH
Steps:
- Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
- Line a sieve with cheesecloth and strain the stock. Carefully skim or pour off all trace of fat. Cook the clear broth until reduced to two cups.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 0 grams, TransFat 0 grams
SAUCE NANTUA
Provided by Craig Claiborne
Categories condiments
Time 45m
Yield about 1 1/2 cups
Number Of Ingredients 20
Steps:
- Heat 1 tablespoon of the butter in a small skillet, and add the shrimp in their shells. Cook, shaking the skillet and stirring, about 5 minutes. Sprinkle with Cognac, and remove from the heat.
- Heat another tablespoon of butter in another skillet, and add the shallots, onion, carrots, celery, garlic, bay leaf and thyme.
- Add the wine, broth, parsley sprigs, tomato puree, chopped tomatoes, cayenne, salt, pepper and veloute. Let simmer about 30 minutes. Add the cooked shrimp in their shells and liquid.
- Pour the mixture into the container of a food processor or electric blender and process until shrimp are coarsely chopped. Do not overprocess.
- Pour the mixture into a food mill or colander and crush to extract as much liquid as possible from the shells and solids. There should be about 1 1/2 cups. Discard the solids.
- Return the mixture to a souce-pan and add the cream. Cook, stirring often, about 5 minutes. Swirl in the remaining tablespoon of butter.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 648 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED RED PEPPER PUREE
Provided by Craig Claiborne
Categories dinner, condiments
Time 20m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- Roast and peel the peppers over a gas flame or under a broiler. Cook, turning the peppers as they start to char. They should be charred on all sides, top and bottom. Remove the peppers and drop them into a paper bag. Let stand until cool enough to handle or peel them under cold running water. Discard the peel. Cut away and discard the core and veins. Scrape away and discard the seeds.
- Cut the flesh of each pepper into cubes and put the cubes into the container of a food processor or, preferably, an electric blender.
- Add the wine, vinegar, salt and pepper. Blend as thoroughly as possible. Pour and scrape the mixture into a saucepan. Bring to the simmer, stirring, before using.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 548 milligrams, Sugar 8 grams
HOMEMADE SALT-FREE ENGLISH-STYLE MUSTARD
Provided by Craig Claiborne
Categories easy, condiments
Time 20m
Yield About 1 1/2 tablespoons
Number Of Ingredients 2
Steps:
- Blend mustard and water until smooth. Let stand 20 minutes to develop strength and flavor.
Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 111 milligrams, Sugar 0 grams, TransFat 0 grams
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