(from The New Book of Middle Eastern Food, Roden 2000)
The cold version is vegetarian, unlike its middle eastern cousin. Though called "false" dolma, these are actually the most popular!
Makes 35 or so grape leaves. Time: 1.5-2 hrs.
Ingredients:
8oz brine-preserved or fresh grape leaves
1 1/4 C long-grain rice (basmatic, etc)
2-3 tomatoes
1 lg onion or a bunch of scallions
2 T flat-leaf parsley
2 T dried mint, crushed
1/4 t gr cinnamon
1/4 t gr allspice
salt and pepper
2 tomatoes, sliced (optional)
3-4 cloves garlic
2/3 C EVOO
1 t sugar
1 lemon (or more)
Directions:
- For preserved grape leaves, put them in a bowl and desalt by pouring boiling water over them and agitate to make sure all leaves get desalted. Soak 20 mins, then change water twice w/ fresh cold water.
- Prep work: finely chop the onions and parsley; peel and chop the tomatoes and juice the lemon(s).
- Pour boiling water over the rice and stir well, then rinse under cold and drain. Mix rice with chopped tomatoes, onions, parsley, mint, cinnamon, allspice, and salt and pepper to taste.
- Stuff the grape leaves w/ this mixture: place a leaf on a place, w/ vein side up. Put a large teaspoonful of filling in the center near the stem. Fold the stem end up over the filling, then fold sides inward and foll like a little cigar (tightly). Squeeze it together lightly in your palm.
- As you stuff the grape leaves, pack them tightly in a large pan lined w/ tomato slices or grape leaves. Put in some garlic if you like.
- Mix together olive oil, 2/3 C water, sugar, and lemon juice. Pour over stuffed leaves. Add a small plate to keep them together, cover the pan, and simmer gently for 1 hour. Add water occasionally (8oz at a time) as liquid becomes absorbed.
- Serve cold.
31.5.08
Recipe: Ta'amia or Falafel!
(from The New Book of Middle Eastern Food, Roden 2000)
As the author says, "I have never known anyone to not like falafel." Indeed.
Serves 10. Total time:
Ingredients:
1lb dried (skinless) split broad beans, soaked in cold water 24 hrs (or mixed with chickpeas - the Israeli way)
salt and pepper
2 t gr cumin
1 t gr coriander
good pinch of gr chili pepper or cayenne (optional but recommended!)
1 t baking soda or baking powder
1 lg onion
5 scallions
6 cloves garlic
2/3 C flat-leaf parsley
2/3 C cilantro
veg oil for deep-frying
Directions:
- Drain the beans and let them dry a little on a towel.
- Get out the food processor and process those babies to a paste, adding salt and pepper and your dried spices (cumin, coriander, hotness) and baking soda. Make sure it's a fry-able consistency (soft and smooth). Let rest 1/2 hour.
- Meanwhile, do some prep work: process the onion until finely chopped (then strain to get rid of excess moisture), chop parsley and cilantro, crush the garlic, and finely chop the scallions.
- Combine all ingredients except oil. Knead well with your hands.
- Take small lumps and make flat, round shapes about 2 in. diameter, 1/4 in thick. It's easy to make balls and flatten them. Let rest 15 mins.
- Heat >2in. oil in a heavy pot until sizzling (but not smoking) hot. Fry patties in batches until crisp and brown, turning once. Lift with a slotted spoon and drain on paper towels or cheesecloth.
- Serve with hummus or baba, some tomato and cucumber salad, and pita bread.
- Variation: dip lumps in sesame seeds before frying.
- If paste is too runny, add flour by the tablespoon. This means your beans were not properly mashed.
- To make lighter rissoles, add 1/4 oz dried yeast in lukewarm water (and let rest an hour).
As the author says, "I have never known anyone to not like falafel." Indeed.
Serves 10. Total time:
Ingredients:
1lb dried (skinless) split broad beans, soaked in cold water 24 hrs (or mixed with chickpeas - the Israeli way)
salt and pepper
2 t gr cumin
1 t gr coriander
good pinch of gr chili pepper or cayenne (optional but recommended!)
1 t baking soda or baking powder
1 lg onion
5 scallions
6 cloves garlic
2/3 C flat-leaf parsley
2/3 C cilantro
veg oil for deep-frying
Directions:
- Drain the beans and let them dry a little on a towel.
- Get out the food processor and process those babies to a paste, adding salt and pepper and your dried spices (cumin, coriander, hotness) and baking soda. Make sure it's a fry-able consistency (soft and smooth). Let rest 1/2 hour.
- Meanwhile, do some prep work: process the onion until finely chopped (then strain to get rid of excess moisture), chop parsley and cilantro, crush the garlic, and finely chop the scallions.
- Combine all ingredients except oil. Knead well with your hands.
- Take small lumps and make flat, round shapes about 2 in. diameter, 1/4 in thick. It's easy to make balls and flatten them. Let rest 15 mins.
- Heat >2in. oil in a heavy pot until sizzling (but not smoking) hot. Fry patties in batches until crisp and brown, turning once. Lift with a slotted spoon and drain on paper towels or cheesecloth.
- Serve with hummus or baba, some tomato and cucumber salad, and pita bread.
- Variation: dip lumps in sesame seeds before frying.
- If paste is too runny, add flour by the tablespoon. This means your beans were not properly mashed.
- To make lighter rissoles, add 1/4 oz dried yeast in lukewarm water (and let rest an hour).
Recipe: Mezze! Hummus and Baba Ghanouj
Yum.. two of my faves. And oh so easy to make!
(from the New Book of Middle Eastern Food, Roden 2000)
Baba Ghanouj
Serves 6
Ingredients:
2 lb eggplants
2-3 cloves garlic, crushed
salt
4T tahini
2 lemons, juiced
1/2 t gr. cumin
optional garnish: EVOO (2T) and parsley (1T)
Directions:
- Broil or roast eggplants (1/2 hour) until very soft inside and skin is blistered. Let cool and peel, letting flesh fall into a colander.
- Mash flesh with a fork, letting the bitter juices run off. Pour flesh into a bowl and add in other ingredients.
- Mix well with a fork. Add salt and some pepper to taste.
Hummus bi Tahina
Serves 4-6
Ingredients:
1.25 C chickpeas (or one can)
Juice of 2-2.5 lemons, or to taste
Water
2-3 cloves garlic, crushed
Salt
4-5 T tahini
Directions:
- Blend soft chickpeas in a food processor to a puree.
- Add remaining ingredients and a little water (can be from cooking beans), and blend it up to make a soft creamy paste.
- Adjust seasoning w/salt and pepper; then add more lemon juice, garlic, or salt if necessary.
Serve both with pita and scoop-worthy vegetables. Think zucchini and cucumber slices, carrot slices or baby-cut carrots, sugar snap peas, celery sticks.. anything really.
(from the New Book of Middle Eastern Food, Roden 2000)
Baba Ghanouj
Serves 6
Ingredients:
2 lb eggplants
2-3 cloves garlic, crushed
salt
4T tahini
2 lemons, juiced
1/2 t gr. cumin
optional garnish: EVOO (2T) and parsley (1T)
Directions:
- Broil or roast eggplants (1/2 hour) until very soft inside and skin is blistered. Let cool and peel, letting flesh fall into a colander.
- Mash flesh with a fork, letting the bitter juices run off. Pour flesh into a bowl and add in other ingredients.
- Mix well with a fork. Add salt and some pepper to taste.
Hummus bi Tahina
Serves 4-6
Ingredients:
1.25 C chickpeas (or one can)
Juice of 2-2.5 lemons, or to taste
Water
2-3 cloves garlic, crushed
Salt
4-5 T tahini
Directions:
- Blend soft chickpeas in a food processor to a puree.
- Add remaining ingredients and a little water (can be from cooking beans), and blend it up to make a soft creamy paste.
- Adjust seasoning w/salt and pepper; then add more lemon juice, garlic, or salt if necessary.
Serve both with pita and scoop-worthy vegetables. Think zucchini and cucumber slices, carrot slices or baby-cut carrots, sugar snap peas, celery sticks.. anything really.
Recipe: Eggplant Slice with Tomato Sauce (Domatesli Patlican Tava)
(from The New Book of Middle Eastern Food, Roden 2000)
This is a Turkish way of preparing eggplants.
Serves 6. Time:
Ingredients:
3 med eggplants (2.5 pounds)
olive oil
4 cloves garlic, crushed
1.5 lbs tomatoes
2 T red or white wine vinegar
1T sugar
salt
chili pepper
1/3 C chopped flat-leaf parsley
Directions:
- Prep work: slice eggplants, peel and chop tomatoes, chop parsley.
- Grill or broil slices by peeling eggplants, slicing, brushing sides with oil, and cooking for 6-8 mins, turning once.
- Fry garlic in 2T oil, stirring. Add tomatoes, vinegar, sugar, salt and chili pepper and cook uncovered over low heat for 20 mins. Reduce to a thick sauce.
- Add parley and let it cool. Serve eggplants cold covered w/ tomato sauce.
This is a Turkish way of preparing eggplants.
Serves 6. Time:
Ingredients:
3 med eggplants (2.5 pounds)
olive oil
4 cloves garlic, crushed
1.5 lbs tomatoes
2 T red or white wine vinegar
1T sugar
salt
chili pepper
1/3 C chopped flat-leaf parsley
Directions:
- Prep work: slice eggplants, peel and chop tomatoes, chop parsley.
- Grill or broil slices by peeling eggplants, slicing, brushing sides with oil, and cooking for 6-8 mins, turning once.
- Fry garlic in 2T oil, stirring. Add tomatoes, vinegar, sugar, salt and chili pepper and cook uncovered over low heat for 20 mins. Reduce to a thick sauce.
- Add parley and let it cool. Serve eggplants cold covered w/ tomato sauce.
Recipe: Bulgur Pilaf with Tomatoes (Burghul bi Banadoura)
(from The New Book of Middle Eastern Cooking, Roden 2000)
Serves 6-8. Time: 45 mins.
Ingredients:
1 large onion
5 T veg oil or EVOO
3 C coarse-ground bulgur
1lb tomatoes
2T tomato paste
2 t sugar
salt and pepper
1 t allspice
1.5 C water
Directions:
- Prep work: chop the onion, wash bulgur in cold water and drain, peel and chop tomatoes.
- Fry onions in 2T oil until golden. Add bulgur and stir well.
- Add tomatoes, tomato paste, sugar, salt, pepper, allspice, and water. Cover and cook, stirring, over very low heat 15 mins. Add some water if too dry.
- Leave to rest, covered, for 10 mins until grain is plump and tender. Then stir in remaining oil.
Serves 6-8. Time: 45 mins.
Ingredients:
1 large onion
5 T veg oil or EVOO
3 C coarse-ground bulgur
1lb tomatoes
2T tomato paste
2 t sugar
salt and pepper
1 t allspice
1.5 C water
Directions:
- Prep work: chop the onion, wash bulgur in cold water and drain, peel and chop tomatoes.
- Fry onions in 2T oil until golden. Add bulgur and stir well.
- Add tomatoes, tomato paste, sugar, salt, pepper, allspice, and water. Cover and cook, stirring, over very low heat 15 mins. Add some water if too dry.
- Leave to rest, covered, for 10 mins until grain is plump and tender. Then stir in remaining oil.
Recipe: Couscous with Dried Apricots and Almonds
(from North African Cooking, Walden 2003)
Serves 8. Time:1 hour.
Ingredients:
12 oz couscous (pre-cooked)
1/2 C dried apricots, sliced into strips
salt and pepper
1/2 C blanched almonds, lightly toasted
chopped resh cilantro, to serve
olive oil or margarine to serve
Directions:
- Put couscous in a bowl and pour over 2.5 C water. Leave 30 mins or until most water has been absorbed, stirring frequently with a fork to separate grains.
- When 30 mins is almost up, get a good amount of water boiling in another saucepan.
- Stir in apricots and seasoning, then tip into a lined colander. Place over saucepan of boiling water, cover tightly with foil, and steam 20 mins.
- Stir in almonds, cilantro, and oil (if desired).
Serves 8. Time:1 hour.
Ingredients:
12 oz couscous (pre-cooked)
1/2 C dried apricots, sliced into strips
salt and pepper
1/2 C blanched almonds, lightly toasted
chopped resh cilantro, to serve
olive oil or margarine to serve
Directions:
- Put couscous in a bowl and pour over 2.5 C water. Leave 30 mins or until most water has been absorbed, stirring frequently with a fork to separate grains.
- When 30 mins is almost up, get a good amount of water boiling in another saucepan.
- Stir in apricots and seasoning, then tip into a lined colander. Place over saucepan of boiling water, cover tightly with foil, and steam 20 mins.
- Stir in almonds, cilantro, and oil (if desired).
Recipe: Mixed Vegetable Tagine
(from North African Cooking, Walden 2003)
Serves 4.
Ingredients:
3/4 C chickpeas, soaked overnight, drained, an chopped
3 T olive oil
4 small carrots
2 onions
3 garlic cloves, chopped
1 green pepper
2 zucchini
1 t gr. coriander
1 t gr. cumin
3 tomatoes
2.5 C broth (vegetable-based)
salt and pepper
1 lemon
2 T chopped fresh parsley, to garnish
4 green onions, finely chopped, to garnish
Directions:
- Cook chickpeas in lots of boiling water until tender. Meanwhile, do prep work.
- Prep work: slice carrots, chop onions, slice green pepper, slice zucchini, chop tomatoes, chop parsley, juice lemon.
- Wipe the sweat from your brow. Take a deep breath and continue.
- Heat oil in a pan, add the carrot and fry until browned. Set aside.
-Add onion and garlic and cook gently until soft and golden. Then add pepper and zucchini and cook until softened.
- Stir in spices
and cook until it smells good (3 mins?) then add tomatoes, carrots, broth and seasoning. Bring to a boil.
- Drain chickpeas and add to the veg mixture. Cover and simmer ~30 mins until all vegetables are tender. Stir in lemon juice and sprinkle garnishes.
- Serve over couscous or rice:
- Cooking couscous: Boil water in 1 to 1 ratio for 5 mins. Cover and let sit 5 more mins. Fluff w/a fork.
Serves 4.
Ingredients:
3/4 C chickpeas, soaked overnight, drained, an chopped
3 T olive oil
4 small carrots
2 onions
3 garlic cloves, chopped
1 green pepper
2 zucchini
1 t gr. coriander
1 t gr. cumin
3 tomatoes
2.5 C broth (vegetable-based)
salt and pepper
1 lemon
2 T chopped fresh parsley, to garnish
4 green onions, finely chopped, to garnish
Directions:
- Cook chickpeas in lots of boiling water until tender. Meanwhile, do prep work.
- Prep work: slice carrots, chop onions, slice green pepper, slice zucchini, chop tomatoes, chop parsley, juice lemon.
- Wipe the sweat from your brow. Take a deep breath and continue.
- Heat oil in a pan, add the carrot and fry until browned. Set aside.
-Add onion and garlic and cook gently until soft and golden. Then add pepper and zucchini and cook until softened.
- Stir in spices
and cook until it smells good (3 mins?) then add tomatoes, carrots, broth and seasoning. Bring to a boil.
- Drain chickpeas and add to the veg mixture. Cover and simmer ~30 mins until all vegetables are tender. Stir in lemon juice and sprinkle garnishes.
- Serve over couscous or rice:
- Cooking couscous: Boil water in 1 to 1 ratio for 5 mins. Cover and let sit 5 more mins. Fluff w/a fork.
30.5.08
Recipe: Grated Carrot Salad
(from North African Cooking, Walden 2003)
Serves 4.
Ingredients:
1lb small carrots
1-2 T clear honey
1 lemon
5 T olive oil
1 T gr. cinnamon
1/2 t ground ginger
scant 1/2 cup raisins
salt and pepper to taste
Directions:
- Grate the carrots coarsely, put into a large bowl.
- In a small bowl, mix together other ingredients. Pour mixture over carrots in larger bowl and stir well.
- Leave to marinate for 1 hour before serving.
Serves 4.
Ingredients:
1lb small carrots
1-2 T clear honey
1 lemon
5 T olive oil
1 T gr. cinnamon
1/2 t ground ginger
scant 1/2 cup raisins
salt and pepper to taste
Directions:
- Grate the carrots coarsely, put into a large bowl.
- In a small bowl, mix together other ingredients. Pour mixture over carrots in larger bowl and stir well.
- Leave to marinate for 1 hour before serving.
Recipe: Bhagharay Chawal (Plain fried rice)
(from Simply Indian by Rawji and Suleman, 2003)
Serves 3-4. Time: 1hr.
Ingredients:
2.5 C basmatic rice
1 small onion
1/4 C veg oil
1/2 t garlic paste
1 t salt
1/2 t black cumin seeds
4 whole cloves
4 cardamom pods
4 C water
Directions:
- Wash rice and leave to soak in fresh water 20 mins; drain.
- Peel and slice onion. Fry it in the oil in a heavy saucepan on med high heat.
- Add garlic paste and stir well. Add salt, cumin, cloves and cardamom pods. Fry well 1 minute.
- Add rice and stir until water evaporates (10 mins)
- Add 4C water and cook uncovered until 1C remains. Mix well, cover and let simmer for 10 mins or until rice is tender (time varies).
- Variation: to make Green Pea Pilau, decorate rice w/green peas.
Serves 3-4. Time: 1hr.
Ingredients:
2.5 C basmatic rice
1 small onion
1/4 C veg oil
1/2 t garlic paste
1 t salt
1/2 t black cumin seeds
4 whole cloves
4 cardamom pods
4 C water
Directions:
- Wash rice and leave to soak in fresh water 20 mins; drain.
- Peel and slice onion. Fry it in the oil in a heavy saucepan on med high heat.
- Add garlic paste and stir well. Add salt, cumin, cloves and cardamom pods. Fry well 1 minute.
- Add rice and stir until water evaporates (10 mins)
- Add 4C water and cook uncovered until 1C remains. Mix well, cover and let simmer for 10 mins or until rice is tender (time varies).
- Variation: to make Green Pea Pilau, decorate rice w/green peas.
Recipe: Massor Daal Curry
(from Simply Indian, Rawji and Suleman 2003)
Serves 6. Time: 1 hour (doesn't include rehydration time)
Ingredients:
2 C red lentils (masoor daal) - rehydrate 1hr to shorten cooking time
3C water
1/4 t haldi (turmeric)
4 T veg oil
1 t rai (black mustard seeds)
6 limro (curry leaves)
2 tomatoes
1/4 C chopped onions
1 t curry powder
1 t garlic, crushed
1/2 t salt
1/2 t chili powder
1 T chopped cilantro
2 lemons (squeezed)
1/2 t garam masala
2 T chopped cilantro (garnish)
Directions:
- Wash daal. In a pot add 3C water, 2C daal, turmeric and 1T oil. Boil ~20 minutes or until cooked. When ready, they'll be almost mushy.
- Prep work: chop tomatoes, chop onions, squeeze lemons.
- Heat remaining 3 T oil in another pot to medium heat. Add mustard seeds and curry leaves. Fry until popping. Add onions and fry.
- Add tomatoes and fry 1 minute. Add curry powder, garlic, salt and chili powder.
- Mash daal slightly w/ potato masher and add to the spicy mix in the second pot. Let cook at least 5 mins. Add water for a thinner consistency, cook longer for thicker consistency.
- Add cilantro and fresh lemon juice and garam masala. Simmer 4 mins and remove from heat.
- Sprinkle with cilantro before serving
Serves 6. Time: 1 hour (doesn't include rehydration time)
Ingredients:
2 C red lentils (masoor daal) - rehydrate 1hr to shorten cooking time
3C water
1/4 t haldi (turmeric)
4 T veg oil
1 t rai (black mustard seeds)
6 limro (curry leaves)
2 tomatoes
1/4 C chopped onions
1 t curry powder
1 t garlic, crushed
1/2 t salt
1/2 t chili powder
1 T chopped cilantro
2 lemons (squeezed)
1/2 t garam masala
2 T chopped cilantro (garnish)
Directions:
- Wash daal. In a pot add 3C water, 2C daal, turmeric and 1T oil. Boil ~20 minutes or until cooked. When ready, they'll be almost mushy.
- Prep work: chop tomatoes, chop onions, squeeze lemons.
- Heat remaining 3 T oil in another pot to medium heat. Add mustard seeds and curry leaves. Fry until popping. Add onions and fry.
- Add tomatoes and fry 1 minute. Add curry powder, garlic, salt and chili powder.
- Mash daal slightly w/ potato masher and add to the spicy mix in the second pot. Let cook at least 5 mins. Add water for a thinner consistency, cook longer for thicker consistency.
- Add cilantro and fresh lemon juice and garam masala. Simmer 4 mins and remove from heat.
- Sprinkle with cilantro before serving
Recipe: Potatoes! Aloo Gobi and Potato Curry
Aloo Gobi (Potato Cauliflower Curry)
Serves 4. Time: 45 mins
Ingredients:
1 small cauliflower
4 large potatoes
1 med onion
2-3 tomatoes
2 T veg oil
1/4 t asafoetida
1/2 t salt
1/2 t haldi (turmeric)
1/2 t dhania (coriander, coarsely ground)
1 t jeera (cumin, coarsely ground)
1 t chili powder
1 t garam masala
Directions:
- Prep work: separate cauliflower into small florets. peel and cut potatoes into small pieces, chop onion and tomatoes and put those two into a bowl and cover with lemon juice to marinate.
- Heat veg oil in a saucepan to medium high. Saute onions and tomatoes. Add potatoes and fry 10 mins, stirring occasionally.
- Add cauliflower and fry 3 mins, stirring occasionally.
- Mix dry spices in a bowl and add to saucepan (except garam masala). No need to add water.
- When potatoes are fully cooked (10-15 mins), sprinkle with garam masala.
- Serve with yogurt (raita) and chapatis.
Potato Curry
Serves 4. Time: 30 mins.
Ingredients:
6-7 med potatoes
1/2 t rai (black msutard seeds)
1 C crushed tomatoes
1.5 t curry powder
1 t chili powder
2 t paprika
1/2 t salt (to taste)
2.5 t sugar
Directions:
- Boil and peel potatoes. Cut into large cubes and set aside.
- Heat oil to medium hot in a pan and add mustard seeds until popping.
- Add crushed tomatoes. Cover and cook 4 mins. Stir in curry powder.
- Add chili powder and paprika, and reduce heat.
- Season potatoes with salt and sugar, and then add to the sauce. Cook 5 mins.
Serves 4. Time: 45 mins
Ingredients:
1 small cauliflower
4 large potatoes
1 med onion
2-3 tomatoes
2 T veg oil
1/4 t asafoetida
1/2 t salt
1/2 t haldi (turmeric)
1/2 t dhania (coriander, coarsely ground)
1 t jeera (cumin, coarsely ground)
1 t chili powder
1 t garam masala
Directions:
- Prep work: separate cauliflower into small florets. peel and cut potatoes into small pieces, chop onion and tomatoes and put those two into a bowl and cover with lemon juice to marinate.
- Heat veg oil in a saucepan to medium high. Saute onions and tomatoes. Add potatoes and fry 10 mins, stirring occasionally.
- Add cauliflower and fry 3 mins, stirring occasionally.
- Mix dry spices in a bowl and add to saucepan (except garam masala). No need to add water.
- When potatoes are fully cooked (10-15 mins), sprinkle with garam masala.
- Serve with yogurt (raita) and chapatis.
Potato Curry
Serves 4. Time: 30 mins.
Ingredients:
6-7 med potatoes
1/2 t rai (black msutard seeds)
1 C crushed tomatoes
1.5 t curry powder
1 t chili powder
2 t paprika
1/2 t salt (to taste)
2.5 t sugar
Directions:
- Boil and peel potatoes. Cut into large cubes and set aside.
- Heat oil to medium hot in a pan and add mustard seeds until popping.
- Add crushed tomatoes. Cover and cook 4 mins. Stir in curry powder.
- Add chili powder and paprika, and reduce heat.
- Season potatoes with salt and sugar, and then add to the sauce. Cook 5 mins.
Recipe: Channa Daal Curry
(from Simply Indian, Rawji and Suleman 2003)
Serves 6. Total time: 1.25 hours.
Ingredients:
2 C channa daal (soaked overnight - soak 1 part lentil to 3 parts water.)
3.5 C water
5 T veg oil
1 med onion
1 med tomato
1/2 t haldi (turmeric powder)
1/2 t garlic paste/minced
1 t chili powder
1 t salt
1/4 t asafoetida powder
2 t tomato puree
2 C water
2 med potatoes (boiled and diced)
1/2 t garam masala
1/2 t khatai (dried mango powder)
cilantro, for garnish
Directions:
- Concurrently boil daal and potatoes in 4-6C water (half-covered, large pot). You can peel the potatoes while waiting for water to boil. Dice the potatoes.
- Do prep work: chop the onion, chop the tomato.
- In a large frying pan, heat the oil on medium high. Fry the onion until golden to light brown.
- Add the tomato, as well as spices: turmeric, garlic paste, chili powder, salt and asafoetida and fry 5 mins.
- Add tomato paste and boiled daal. Cook ~5 mins, then add 2C water. Bring to a boil.
- Add potatoes, garam masala and khatai powder. Cook for another 5-10 mins.
- Serve, sprinkled with garnish.
Serves 6. Total time: 1.25 hours.
Ingredients:
2 C channa daal (soaked overnight - soak 1 part lentil to 3 parts water.)
3.5 C water
5 T veg oil
1 med onion
1 med tomato
1/2 t haldi (turmeric powder)
1/2 t garlic paste/minced
1 t chili powder
1 t salt
1/4 t asafoetida powder
2 t tomato puree
2 C water
2 med potatoes (boiled and diced)
1/2 t garam masala
1/2 t khatai (dried mango powder)
cilantro, for garnish
Directions:
- Concurrently boil daal and potatoes in 4-6C water (half-covered, large pot). You can peel the potatoes while waiting for water to boil. Dice the potatoes.
- Do prep work: chop the onion, chop the tomato.
- In a large frying pan, heat the oil on medium high. Fry the onion until golden to light brown.
- Add the tomato, as well as spices: turmeric, garlic paste, chili powder, salt and asafoetida and fry 5 mins.
- Add tomato paste and boiled daal. Cook ~5 mins, then add 2C water. Bring to a boil.
- Add potatoes, garam masala and khatai powder. Cook for another 5-10 mins.
- Serve, sprinkled with garnish.
Recipe: Mixed Vegetable Curry
(From Simply Indian, Rawji and Suleman 2003)
Serves 5. Total time: 1.25 hours.
Ingredients:
1 eggplant
2 medium potatoes
1 medium onion
3 medium carrots
1 medium cauliflower
6 T veg oil
4 methi (fungreek) seeds
1/4 t rai (black mustard seeds)
2 med tomatoes
1/2 t garlic (crushed)
1/2 t ginger (crushed)
1/2 t salt
1/2 t chili powder
1/2 t haldi (turmeric)
1/2 t ground jeera (cumin)
1 t khatai (dried mango powder)
cilantro, to garnish
Directions:
- Cut eggplant into 2-in. thick slices. Salt them by sprinkling on a liberal amount of salt and rubbing it on both sides.
- Peel potatoes and cut into similar-sized pieces. Also do this for onions and carrots.
- Cut cauliflower into 1-in. pieces. Chop tomatoes.
- Heat oil to med. high an dfry the eggplant until golden brown. Remove from heat and set aside.
- Reheat the oil to medium high and add the fenugreek seeds and mustard seeds. Cook until popping (and aromatic). Add onions, tomatoes, and other vegetables. Cook ~10 minutes until vegetables are tender. (Note: can speed this step by precooking potatoes and carrots in a microwave)
- Add remaining spices except mango powder (garlic, ginger, salt, chili powder, turmeric, gr. cumin). Cook on low heat until vegetables are completely cooked.
- Add a little water if necessary. Add mango powder and cilantro for garnish.
- Serve with chapatis or puris.
Serves 5. Total time: 1.25 hours.
Ingredients:
1 eggplant
2 medium potatoes
1 medium onion
3 medium carrots
1 medium cauliflower
6 T veg oil
4 methi (fungreek) seeds
1/4 t rai (black mustard seeds)
2 med tomatoes
1/2 t garlic (crushed)
1/2 t ginger (crushed)
1/2 t salt
1/2 t chili powder
1/2 t haldi (turmeric)
1/2 t ground jeera (cumin)
1 t khatai (dried mango powder)
cilantro, to garnish
Directions:
- Cut eggplant into 2-in. thick slices. Salt them by sprinkling on a liberal amount of salt and rubbing it on both sides.
- Peel potatoes and cut into similar-sized pieces. Also do this for onions and carrots.
- Cut cauliflower into 1-in. pieces. Chop tomatoes.
- Heat oil to med. high an dfry the eggplant until golden brown. Remove from heat and set aside.
- Reheat the oil to medium high and add the fenugreek seeds and mustard seeds. Cook until popping (and aromatic). Add onions, tomatoes, and other vegetables. Cook ~10 minutes until vegetables are tender. (Note: can speed this step by precooking potatoes and carrots in a microwave)
- Add remaining spices except mango powder (garlic, ginger, salt, chili powder, turmeric, gr. cumin). Cook on low heat until vegetables are completely cooked.
- Add a little water if necessary. Add mango powder and cilantro for garnish.
- Serve with chapatis or puris.
Recipe: Spinach Curry with Beans and Coconut
Serves 5. Total time: 1 hour, not including chutney
(from Simply Indian: Rawji and Suleman 2003)
Ingredients
3 bunches of spinach
4 T veg. oil
1 onion
1/2 t salt
1/2 t garlic paste (or minced garlic)
1 green chili
1/2 C black-eyed beans (soaked overnight)
1 C coconut milk
1/2 t green chili chutney (to follow)
Green chili chutney:
6 green chilis
1/2 t jeera (cumin)
1 large clove garlic
1 T fresh lemon juice
1/4 t salt
- Mix together in a blender until completely liquid. Refrigerate in a glass jar up to 1 week.
Directions
- In a large pot, boil soaked beans in 2C water for 15-20 minutes. During this time, do some prep work:
- Chop finely the onion and green chili.
- Chop finely the spinach, and leave it to soak in water to clean well. Drain, and remove as much water as possible.
- Drain beans and put the pot back on the stove. Add vegetable oil and heat on medium high.
- Saute onion until tender (5-8 mins). Add drained spinach. Cook until all the water evaporates and spinach starts to stick to the pot.
- Add salt, garlic paste, green chili chutney and beans.
- Cook 2 minutes, then add coconut milk.
- Cook 3-5 minutes and remove from heat.
Seve with rice or chapatis. Basmatic rice can be made concurrently starting after the draining of beans. Follow directions on package.
(from Simply Indian: Rawji and Suleman 2003)
Ingredients
3 bunches of spinach
4 T veg. oil
1 onion
1/2 t salt
1/2 t garlic paste (or minced garlic)
1 green chili
1/2 C black-eyed beans (soaked overnight)
1 C coconut milk
1/2 t green chili chutney (to follow)
Green chili chutney:
6 green chilis
1/2 t jeera (cumin)
1 large clove garlic
1 T fresh lemon juice
1/4 t salt
- Mix together in a blender until completely liquid. Refrigerate in a glass jar up to 1 week.
Directions
- In a large pot, boil soaked beans in 2C water for 15-20 minutes. During this time, do some prep work:
- Chop finely the onion and green chili.
- Chop finely the spinach, and leave it to soak in water to clean well. Drain, and remove as much water as possible.
- Drain beans and put the pot back on the stove. Add vegetable oil and heat on medium high.
- Saute onion until tender (5-8 mins). Add drained spinach. Cook until all the water evaporates and spinach starts to stick to the pot.
- Add salt, garlic paste, green chili chutney and beans.
- Cook 2 minutes, then add coconut milk.
- Cook 3-5 minutes and remove from heat.
Seve with rice or chapatis. Basmatic rice can be made concurrently starting after the draining of beans. Follow directions on package.
25.5.08
Gaviotas excerpt
On development:
While his polyglot father translated, Paolo [Lugari, creator of Gaviotas] concentrated as the tall priest [Lebret] posed a Socratic question to the others over the dessert brandy. "How," he asked, "can we define development?"Gaviotas is a wonderful book by Alan Weisman about a lifelong sustainable development project in Colombia involving many people, many auspicious ideas, with implications for the country and the world. I highly recommended it - an easy-to-read nonfiction book! It might even give you the urge to head out somewhere really remote and rough it like this bunch of innovators.
"By the amount of paved kilometers of road per citizen," suggested Lugari's uncle, Tomas Castrillon, then Colombia's Minister of Public Works. Lebret shook his head.
"By the number of hospital beds per capita," said the Minister of Health. No again.
Equally incorrect, evidently, were the treasury minister, who offered a ratio of gross domestic product divided by the population, and a director of Banco de la Republica, who proposed calculating the percentage of total wealth that a given society had invested in infrastructure.
"Development," Lebret finally told them, "means making people happy." Eyes snapped toward him. "Before you spend your money on roads and factories, you should first be sure that those are what your citizens really need."
20.5.08
The burning question
I keep wondering about the broad-spectrum goals of my organization, and the environmental justice movement in general. I'm going to start accosting folks around the office with this question:
Are policy changes the true ultimate tangible accomplishment we are working so hard to achieve?
My bias is this: It's a little less than believable to me that policy changes alone will accomplish the sociocultural changes needed to truly prevent harm that's perpetrated by chemical factories and a waste industry so focused on profitability that they don't even factor in life cycle and the effects on human health before something bad happens. But then what do caring folks work toward after those policy changes are or are not achieved?
We'll see what responses I get.
Are policy changes the true ultimate tangible accomplishment we are working so hard to achieve?
My bias is this: It's a little less than believable to me that policy changes alone will accomplish the sociocultural changes needed to truly prevent harm that's perpetrated by chemical factories and a waste industry so focused on profitability that they don't even factor in life cycle and the effects on human health before something bad happens. But then what do caring folks work toward after those policy changes are or are not achieved?
We'll see what responses I get.
16.5.08
Photo essay: Spring trips
There's a huge lapse in my posts this spring, but I've been pretty busy (having fun!) so I thought I'd share some of what I've been up to.
First, pictures from my trip to see long time friend Emily in Colorado, where she's working in the education outreach program of the Southwest Conservation Corps.
Next, pictures of a 210-mile bicycle odyssey I went on with my Dad on Mothers' Day weekend. It was following the Scioto river valley in Ohio over 2 days, with over 2500 bikers making it the largest touring weekend in the U.S.
First, pictures from my trip to see long time friend Emily in Colorado, where she's working in the education outreach program of the Southwest Conservation Corps.
Next, pictures of a 210-mile bicycle odyssey I went on with my Dad on Mothers' Day weekend. It was following the Scioto river valley in Ohio over 2 days, with over 2500 bikers making it the largest touring weekend in the U.S.
13.5.08
Some new role models: Goldman recipients 2008
This year's Goldman Prize winners for protecting the environment are some truly awesome folks. Here's just a peek at the latest.
I admit I'm a latecomer to these yearly awards to one outstanding activist for every continent (excepting Antarctica; no one will ever fight the cold and win) -- my boss was a winner in 1990 and so she introduced me. But they're so cool, I have to spread the word!
Africa: Feliciano dos Santos
As founder of the group Estamos (Portuguese for We are), Feliciano spreads the message of sanitation through his music and community empowerment through an invention:
EcoSans, or ecological sanitary composting toilets with a final product suitable for fertilizing crops.
Dos Santos' band Massukos is also internationally reknown - they're quite good! - for connecting villagers with his message through their culture and hopes for a safer, healthier, more plentiful future. Now that is some grooving appropriate technology.
South America and Central America: Pablo Fajardo Mendoza and Luis Yanza
These two have been fighting a big opponent in what is essential an Ecuadorian environmental justice fight: Texaco/Chevron's wanton destruction of Amazonian rainforest through years of irresponsible petroleum practices. A biographic article on Mendoza's life struggle blew me away because it seems like the man never sleeps. He was pursuing a law degree through a correspondance course while teaching, leading a community organizing group, raising and protecting his family from corporate provocateurs/hitmen, and running a daily radio show. Now, he's leading a 30,000-person class action suit against the oil tycoons for destruction of natural resources, water, and just about everything else near the drilling sites, including the health of the very people who toiled to bring the corporation big profits through the fossil fuels they piped away to first-world consumers.
You can check out the rest of the winners at the Goldman Prize website.
Note: I originally started to write this about a month ago, but for some reason put it off for a while. Sorry for the long absence!
I admit I'm a latecomer to these yearly awards to one outstanding activist for every continent (excepting Antarctica; no one will ever fight the cold and win) -- my boss was a winner in 1990 and so she introduced me. But they're so cool, I have to spread the word!
Africa: Feliciano dos Santos
As founder of the group Estamos (Portuguese for We are), Feliciano spreads the message of sanitation through his music and community empowerment through an invention:
EcoSans, or ecological sanitary composting toilets with a final product suitable for fertilizing crops.
Dos Santos' band Massukos is also internationally reknown - they're quite good! - for connecting villagers with his message through their culture and hopes for a safer, healthier, more plentiful future. Now that is some grooving appropriate technology.
South America and Central America: Pablo Fajardo Mendoza and Luis Yanza
These two have been fighting a big opponent in what is essential an Ecuadorian environmental justice fight: Texaco/Chevron's wanton destruction of Amazonian rainforest through years of irresponsible petroleum practices. A biographic article on Mendoza's life struggle blew me away because it seems like the man never sleeps. He was pursuing a law degree through a correspondance course while teaching, leading a community organizing group, raising and protecting his family from corporate provocateurs/hitmen, and running a daily radio show. Now, he's leading a 30,000-person class action suit against the oil tycoons for destruction of natural resources, water, and just about everything else near the drilling sites, including the health of the very people who toiled to bring the corporation big profits through the fossil fuels they piped away to first-world consumers.
You can check out the rest of the winners at the Goldman Prize website.
Note: I originally started to write this about a month ago, but for some reason put it off for a while. Sorry for the long absence!
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