 Indian Cuisine Cooking Class |
*Potato
Curry Ingredients:
Potatoes - 1/2 kg,
Green peas - 100g,
Cumin seeds - 1 tsp,
Turmeric power - ½ tbsp,
Green chilies - 3 small,
Coriander leaves - 1 twig,
Coconut powder – 1 tbsp,
Tomato sauce – 1 tbsp,
Salt - 1/2 tsp
Boil the potatoes fully and peel them. Heat
some oil and add cumin seeds and turmeric powder. Add potatoes
and fresh green peas and fry until the potatoes turn red.
Add some fine pieces of green chilies and add salt. Add some
water. Add some coriander leaves.
|
Say
hello to our special cook for the day, Jayati Chaudhuri. Jayati
was gracious enough to share her culture with us through food
by preparing three separate Indian dishes: Tandoori Chicken, Potato Curry, and Vegetable Pulao. On this page you will find
pictures from the day's activities (or festivities if you
like) along with the recipes Jayati used to tickle our palettes.
Enjoy!
Jayati pauses before the cooking starts to show everyone
her beautiful outfit. |
*Vegetable
Pulao
Ingredients
3 cups of rice, boiled
A bunch of coriander leaves,
3-4 green chilies,
2 tsp of coconut, shredded
3 medium onions, sliced fine,
A few sticks of cinnamon,
A few cardamom seeds,
A few cloves,
1 1/2 tsp red chili powder,
Salt to taste,
2 flakes garlic,
1-inch piece ginger,
Ghee or melted butter for frying,
Some mixed frozen vegetables like beans,
Carrots and green peas,
Green onions,
3-tsbp ghee (clarified butter),
Cashew nuts – 3 tbsp,
Raisin – 2 tbsp,
Method
Fry the onions in the
ghee or melted butter. Also add the cloves, cinnamon and cardamom.
When onions are browned properly, add the red chili powder
and fry for 30-45 seconds. Now add all the vegetables and
sprinkle some water on it. Keep covered and cook on a low
flame till the vegetables are cooked. This might take approximately
15-20 minutes. Keep sprinkling water periodically to speedup
up the process, but do not add excess water, as it will ruin
the pulao. When the vegetables are done, transfer the vegetables
to a big mixing dish, add all the boiled rice, salt to taste
and the blended masala. Mix thoroughly and then heat it either
in a microwave or on low heat on the cooking range. It is
heated again to let the salt spread across the dish.
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Jayati gives JoAnne a rundown of all of the fresh ingredients
she will be using for the dishes.
Let the chopping begin!!! JoAnne starts on the onions while Jayati sets Emily up with
the peppers.
 First you wash the beans...Jayati takes
on the green beans for the Vegetable Pulao while Emily diligently
cuts up the green and red peppers.
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Hey, no slacking! Kawanna, Tiffani and Jayati discuss parts of the recipes while
JoAnne keeps working on the onions.
I need a break! JoAnne takes
a breather from the "very fine chopping" of the
vegetables and lets Becky and Jayati help finish up the work.
These recipes are so long! Kawanna and Becky discuss the details of the three recipes
that Jayati has brought to share for the cooking class.
Basmati is the best rice. Jayati tells
Emily why she uses Basmati rice. You can purchase a large
bag of this good quality rice at Sam's Club for a low price.
We need to cook the potatoes before we peel them. Jayati explains why she cooks the potatoes
before she peels them.
Jayati's quick cooking tip - cover
the potatoes with water and boil them in the microwave.
|
*Tandoori
Chicken (Tandoori Murghi) Recipe
Ingredients (Traditional Way)
1 (3-pound) chicken, cut into serving pieces, skinned and
trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon,
for garnish
Ingredients (Quick Way)
1 (3-pound) chicken, cut into serving pieces, skinned and
trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minted garlic
1 tablespoon peeled and grated or crushed ginger root
1/2-teaspoon cayenne pepper
2-tablespoon Chicken Tandoori Masala (From Indian Store)
Instructions
Prick the flesh of the chicken all over with a fork. Then,
using a sharp knife, cut slashes in the flesh to allow the
marinade to penetrate. Place the chicken in a non-reactive
large, shallow dish.
In a non-reactive bowl, combine the yogurt, lemon juice or
vinegar, garlic, ginger, cumin, ground coriander, cayenne
pepper, cardamom, cloves, black pepper and salt. Stir until
well mixed, then pour the mixture over the chicken and rub
it into the flesh, turning the chicken several times. Cover
and refrigerate 8 hours or overnight. (Do not marinate for
longer than 2 days.) Remove the chicken from the refrigerator
at least 30 minutes before cooking.
The chicken may be grilled or roasted. If using a charcoal
grill, prepare a fire for direct-heat cooking. Position the
grill rack 5 inches from the fire. Allow the coals to burn
until white ash covers them and the heat is moderate.
Remove the chicken from the marinade, pressing lightly to
extract excess marinade, and brush with oil. Place the chicken
pieces on a well-oiled grill rack and; grill, covered, with
the vents open, turning 3 or 4 times, 45 minutes or until
the juices run clear when a piece is pierced near the bone
with a knife.
If roasting, preheat the oven to 450 degrees. Place the chicken
on a rack in a roasting pan, brush with oil, and cook, turning
once, 25 to 30 minutes until the juices run clear when a piece
is pierced near the bone with a knife.
Serve with sprigs of cilantro and slices of cucumber, red
onion, tomato and lemon.
Yield: 4 servings
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Hot Potatoes! JoAnne tests the potatoes from the microwave to see if they are ready to
peel.
|
And the final product looks like this!
The Tandoori Chicken garnished with slices
of onion,
tomato, and cucumber.
|
View from the left... |
Peelin' Potatoes. Becky,
Kawanna, and Jayati all chip in to get the potatoes peeled
for the curry dish.
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Where to Find
Your Ingredients
Jayati suggests the following Indian groceries in Knoxville
to locate those necessary ingredients for your recipes:
Rama's Indian Imports (Next to Target near
West Town Mall)
8044 Ray Mears Blvd. Knoxville, TN 37919
Phone: 690-9561
Apna Bazzar (Kingston Pike)
8078 Kingston Pike Suite 155, Knoxville, TN 37919
Phone: 691 8003
Taj Mahal Grocery (Opposite Sutherland Apts.)
3625 Sutherland Ave., Knoxville, TN 37919
Phone: 558-0571
*Recipes have been downloaded from various sources
over the Internet and changed to fit personal cooking style.
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Now can
we eat?!?! From L: Jayati (passing the dish of Rice
Pulao), Emily,
Kawanna, JoAnne, and Becky. Not pictured: Tiffani
(taking the photo)
Everyone pauses for a "before dining" picture as
the class participants prepare to dig in to the wonderful
meal prepared by Jayati.
If you are wondering about leftovers, we did leave a little.
There was enough for Tiffani's mom and stepfather in thanks
for allowing us to use their kitchen. There was also enough
chicken for us each to take a little home. Sadly, Maggie,
one of the family's dogs, was not allowed to dine on the chicken
bones (she was sorely disappointed).
Thank you Jayati, it was delicious |
