Week 10 Journal

Week 10 World Cuisine

Menu: South India Tamarind Sauce Jhinga Kari: Shrimp curry Eratchi Ularthiyathu: Kerala-style lamb Gobhi: Cauliflower fritters Tomato Chutney Kheere ka raita: Yogurt with cucumber and mint Puris: deep fried puffed Bread Chai Masala: spiced tea

Tamarind Sauce

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7 tbs. Tamarind paste 10 tbs Palm sugar • 2 cups water • Cayenne pepper TT • Salt TT •

Procedure: 1. Combine tamarind, sugar, water; bring to boil, reduce to a simmer, and cook to a jam like consistency 2. Add salt and cayenne to taste.

Jhinga Kari: Shrimp curry •

¼ cup Chee

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1 cup Onions, cut in half lengh wise then finely sliced • 2 garlic cloves • 1 tea ginger minced • 2 tea coriander, ground • 1 tea Turmeric • ½ tea Chile power • ½ tea Cumin ground • 2 tbs. wh. Vinegar • 1 # shrimp • ¾ cup water

Procedure: 1. Heat Ghee, add onions, ginger. Cook until soft and slightly brown, 10 to 12 mins. Add ginger for 1 min. 2. Make a paste out of dry ingredients and vinegar. 3. Add paste to cooked onions and stir fry for 3 mins. Stirring constantly. 4. Add shrimp and toss to coat. Add water and cook until just cooked, 2-3 mins. 5. Serve hot

Eratchi Ularthiyathu: Kerala-style lamb

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1 # boneless lamb shoulder, ½ in. dice cubes. • 3 tbs veg oil • 1 tea mustard seeds • 2 cups onions. Finely sliced • 1 fresh ginger • 4 garlic cloves • 3 dried hot chilies steamed and soften in 1/4th cup • 20 curry leaves • 1 tbs coriander, ground • ¼ black pep, freshly ground • 2 cups tom peeled seeded chopped with juice • 2 tbs flake dried coconut • 1 tea fennel, ground • 1 tea salt • ½ cup water Procedure: 1. Rinse lamb pieces combine1 ½ cups water. Bring to boil. Cover partially reduces to simmer. Cook until tender but still chewy. 1520 mins remove from heat drain and discard cooking liquid. 2. Sputter mustard seeds and curry leaves in hot oil. Add onions and cook, stirring until richly browned. 10 mins 3. Make paste with ginger and garlic. Or in blender or mortar and pestle. 4. Add paste to browned onions and cook until it begins to brown. 3-4 mins 5. Puree chilies and cooking water in blender. Add Chile puree to onion mix, add curry leave, cook 30 secs until fragrant. 6. Add coriander and BP and stir 20 secs. Add toms with juice amd cook. Stirring. Until very soft and mixture starts to dry out. 7-9 mins. 7. Add drained lamb cubes, coconut and stir until the meat is well coated with the masala. 8. add fennel, salt, water; bring to boil, reduce to simmer. Cook stiring occasionally. Until all the liq is absorbed and lamb is tender, 25-35 mins, adding water if nessisary. 9. Serve hot

Gobhi: Cauliflower fritters •

• 1 • • •

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3 cup Cauliflower florets cup besan( chickpea flour) 1 tbs. Corriader, ground 1 tea BP, fresh ground. 1/8 tea cayenne peper • 1 tea salt • 1 tbs veg oil • ¾ cup cold water OIL for FRYING As needed

Procedure: 1. Parboil cauliflour, keeping firm. Transfer to ice water and drain. 2. Mix remaining dry ingridients; add water until smooth nape consistant. 3. Let batter stand 30 mins 4. Heat frying oil to 375 5. Coat cauliflower drain 6. Serve hot.

Tomato Chutney •

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Procedure:

1 fresh ginger peeled • 9 garlic cloves • 1 tea. Caraway seeds • 1 cup cider vinegar 3 cup tom, peeled seeded, rough chopped • 3 green chiles seeded chopped • ¾ cup suger • 1 tbs. gold raisins • 1 tbs. almonds, slivers, blanced • 1 cinnamon stick • 5 whole pep corns • ¼ teaspoon cayenne pep • 4 whole cloves

1. Grind ginger, garlic, a nd caraway with ¼ cup vinegar to a paste. 2. Combine all ingridients and bring to boil; reduce to a simmer. Cook until thickens.1 -1 ½ hours 3. Serve chilled or room temp.

Puris: deep fried puffed Bread •

1 cup whole wheat flour • 1 cup AP flour • ½ tea salt • 2 tbs. veg oil • ½ cup water • Oil for frying as needed

Procedure: 1. Combine flour with salt 2. Add veg oil and work until resembles course breadcrumbs 3. Slowly add water to form stiff dough knead 10- 12 mins or until smooth. Rub with a little oil and ser aside 30 mins. 4. Work again, divid to 12 pieces; roll to balls 5. Keep coverd 6. Flatten to 5 in disks. Let sit 5 mins before frying 7. Heat 1 in frying oil to 350 8. Place poori in pan and use the back of slotted spoon to push the poori gently into the oil with small swift strokes. Within seconds poori will puff. 9. Turn and cook 30 seconds.