Indian Bean appetizer:
1 can of beans (garbanzo, kidney, black, etc)
mustard, cumin and chili pepper to taste
Scraped or shaved coconut
Drain the water from the beans. Heat the oil and trow in the seeds covering slightly because mustard seeds pop. Sautee the beans in it for a few minutes. Add salt to taste as well the coconut shavings and lime juice. Can garnish with cilantro.
1/2 cup diced tomatoes
1 tablespoon tomato paste
1 1/2 tablespoons vegetable oil
1/2 teaspoon mustard seeds (black or brown, not yellow)
2 shallots, sliced
3 large cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon cumin
1 1/2 teaspoons coriander
1/4 teaspoon cayenne, or more to taste
1/3 cup coconut milk
1 teaspoon salt
1 teaspoon sugar
2 large Yukon Gold potatoes (about 7 ounces), cut into an approximate 1 1/2″ dice.
1 can chickpeas
2 tablespoons finely chopped cilantro, plus a few springs for garnish
1 teaspoon white wine vinegar
Combine the diced tomatoes and tomato paste in a mini food processor and process until smooth. Set aside.
Heat the oil over high heat in a large cast iron pan until smoking. Add the mustard seeds and cover immediately, and wait till they stop popping (15 seconds). Turn the heat to medium and add the shallots, garlic, and ginger. Cook for about 5 minutes, stirring nearly constantly, until the shallots are quite golden. Add the cumin, coriander, and cayenne, and cook for another minute or so, to toast the spices. Pour in the pureed tomato, and cook down for 3-4 minutes. It should be reduced to an almost paste-like consistency.
Pour in the coconut milk and the salt and sugar and bring to a boil. Add the potatoes and return to a boil, then turn the heat to low and cover the pan. Cook until the potatoes are soft–easily pierced with a knife–then uncover and add the chickpeas with some of the liquid from the can. Cook for 5 or 10 minutes, until heated through. Add the cilantro and cook a minute more.
This tastes best made ahead, so if you have time, cool it, then transfer to the fridge until ready to eat. Then reheat until piping hot, add the vinegar, stir to distribute, and serve, garnished with fresh cilantro.
3 Tbs olive oil
1 clove garlic, whole (optional)
2-3 cups white Jasmine rice
3-4 cups water
Kosher salt to taste, about 1 Tbs
In small pot add your garlic, rice, and olive oil over high heat. Toss rice in oil until it goes from opaque to translucent, then back to opaque. At this point, add the water and the salt. Taste the water to make sure it’s to your liking on salt content. Cover pan and let simmer for about 20 minutes, or until rice is soft but not mushy.
For tadik, when rice is done, mound it then place a dry paper towel between the lid and the lip of the pot. Let rice cook a bit longer, about 5 minutes, over low heat, until a crust forms at the bottom and the rice is caramelized.
1 cinnamon stick
a few cardamom pods
Blend of flavorful and colorful Indian Teas
Sugar to taste
Warm up the milk in a pot and put in all the ingredients in and stir. Add the tea and wait until the tea releases all of its color. Then sift the other ingredients out and pour the chai and enjoy.