Spicy Soybean Patties With Mint Food

SPICY SOYBEAN PATTIES WITH MINT

Steps:

• Mash the cooked soybeans in a bowl until paste-like. Add the rice, mix well, and set aside.
• Put 2 tablespoons of the oil in a large frying pan and set over high heat. When hot, put in the green onion, ginger, garlic, carrot, and jalapenos. Stir and fry for 3 - 4 minutes, or until very lightly browned.
• Empty the contents of the frying pan into the bowl with the soybeans and rice. Add the cilantro, mint, garam masala, cayenne, salt, and pepper to taste. Mix well and taste for seasonings, adding more of anything you like.
• Add the egg and breadcrumbs, and mix well. The mixture should be firm enough to form into balls or patties. Add a little more bread crumbs if necessary. (This mixture can be kept, covered with plastic, in the refrigerator for up to 3 days.).
• Divide the mixture into 16 parts and form patties, about 3 inches in diameter.
• Heat 3 tablespoons of the remaining oil in a large, preferably nonstick frying pan, over medium - high heat. When hot, lay in as many patties as the pan will hold easily in a single uncrowded layer. Fry them for about 2 minutes on each side, or until they develop a rich, dark, reddish - brown crust on both sides. Remove and drain briefly on paper towels, placing the patties in a warm oven until the remaining patties are fried. Add additional oil to the pan if necessary.
• Serve with the chutney or sauce of your choice.

SOYBEAN PATTIES

Steps:

• Soak soybeans over night; change water.
• Cook soybeans until tender the following day.
• Mash cooked beans.
• Sauté the onion in 1 tablespoon oil.
• Add onion to the beans.
• Add beaten eggs, bread crumbs, salt and pepper to taste; mix well together.
• Form into small patties or balls and place in pan; brown on both sides.
• You can now serve your patties as is or you can put in a casserole.
• In a pan, in 1 tablespoon oil.
• Partly fry a medium chopped onion.
• Add the chopped mushrooms and sauté.
• Add flour; stir and add milk.
• Mix and bring to a boil, stirring until smooth.
• Pour over patties, or soyballs.
• Cover and bake at F350°F for 30 minutes.

NIGERIAN KIDNEY BEAN STEW WITH A PEANUT SAUCE

Steps:

• Soak the beans overnight. Drain. Place beans with 6 cups of water into a large pot. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 - 2 1/2 hours or until beans are tender.
• Heat the oil in a skillet over medium heat. Add the onion, garlic and green pepper. Saute until the onion is just translucent, turning the heat down as needed.
• Then, add the cumin and stir once or twice. Add the tomato paste, cayenne, lemon juice & 1/2 cup of water. Stir and bring to a simmer. Turn the heat down and simmer for about 15 minutes.
• Meanwhile, put the peanut butter in a small bowl. Slowly add about 6 tbs of the liquid from the beans, mixing as you go. Stir this mixture back into the beans.
• When the tomato mixture has finished cooking, pour it into the pot of beans. Add the corn. Stir and bring to a simmer. Cover, turn the heat to low and simmer gently for 10 minutes, stirring occasionally.
• Serve hot over rice, or with a good bread.

JAFFREY'S HOMEMADE INDIAN CHEESE WITH SPINACH

Steps:

• PANEER:
• Put the milk in a large, heavy pan and set over medium-high heat.
• Meanwhile, place a colander in the sink and line it with a clean dish towl or 3-4 layers of cheesecloth at least 24 inches square.
• When the milk begins to boil, turn the heat down to low. Quickly add 3 tablespoons of the vinegar and stir. The mixture will curdle at this point, the thin, greenish whey completely separating from the white fluffy curds. If this does NOT happen, add the remaining tablespoon of vinegar and repeat the process.
• Empty the mixture into the lined colander. Most of the whey will drain out.
• To make small patty: allow most of the whey to drain out of the colander. As soon as the curds have drained, gather up the ends of the cheesecloth and twist to squeeze out as much water as possible. You will now have a round bundle and a well-twisted section of cloth just above it, which you can tie firmly with string or just leave tightly twisted.
• Lay the cloth and its contents on a flat board set in the sink. Flatten the bundle into a pastry shape, making sure that the twisted section or knot holds the cheese in place. This section can be folded over to one side. Put another board on top of the patty. Now put a 5-pound weight on the patty and press for 3-4 minutes. The cheese is now ready. It may be unwrapped, covered with a clean, damp cloth, and kept in the refrigerator for 24 hour but is best if used immediately.
• Cut Paneer into 1 x 3/4-inch cubes. Set aside until last step in recipe.
• SAAG:
• Bring 1 cup of water to boil in a large pan. Put in the washed spinach, dried or fresh fenugreek leaves, if using, and green chile. Cover the pan and cook gently for 25 minutes.
• Now mash the spinach with a wooden masher or potato masher until you have a coarse puree. (You can blend the spinach in a blender but that texture is too fine for Jaffrey's taste.) Blend in the cornmeal and cook gently for another 5 minutes, stirring now and then.
• In a separate frying pan, heat the oil over medium-high heat. When hot, add the onion and stir and fry until it begins to brown.
• Add the ginger and stir once or twice, then add the tomatoes and cook over medium-low heat for 10 minutes, or until the texture thickens and the color of the tomatoes intensifies.
• Stir the tomato mixture into the spinach mixture, then add the salt, roasted cumin, cayenne, and cinnamon and stir to mix.
• Cook gently for 5 minutes.
• Finally, add the cubed paneer, stir gently, and cook, covered, on low heat for 5 minutes. Serve hot.