Showing posts with label black. Show all posts
Showing posts with label black. Show all posts
Thursday, February 13, 2014
Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction
This succulent dish has all the things I love in a recipe; an easy piece of meat to work with, a super simple sauce that tastes like something that took hours, and the classic flavor combination of hot/tangy with sweet/fruity.
1 pork tenderloin (not loin)
1 clove garlic
1/3 cup white vinegar
1 cup chicken stock
1/2 cup black cherry preserves
salt to taste
lots of cracked black pepper
2 tbl butter
Tuesday, February 4, 2014
Black eyed peas curry with fresh ground masala
Do you follow the Tambrahmrage Blog? If not, check it out now so you are not deprived of the laughs we have been having over the last few months. I am happy to announce that Saffrontrail along with the Tambrahmrage blogger have started another blog called Tambrahmrage Cooks. It is traditional tamil brahmin cooking served with dollops of sambar humour and real audio files means that you literally hear the recipes from the Maamis mouths.
This post is hot off my kitchen counter. I made this for lunch today and one taste of it finally made me shake off my blogging lethargy. My generous self felt that this recipe MUST be shared with the world at large. And here it is for you...
You can use any beans for this curry. Some of them I can think of are dried peas (white / green), green moong, whole masoor, moth beans, rajma beans, fresh lablab (mocchai) or anything else. Simple rule to remember is, if the beans are dried, soak them overnight.
Fresh beans like mocchai can be pressure cooked without soaking. 4 hours should do for the smaller varieties like moong, masoor, moth, black eyed peas (white/red), while the bigger beans like rajma or dried peas do well with an overnight soak.
Black Eyed Peas Curry with fresh ground masala
Time taken - Under 30 minutes with a pressure cooker
Serves 3-4
Ingredients
3/4 cup black eyed peas (I used the red Chauli)
3 medium tomatoes
To be ground into a paste:
1 medium onion, peeled and chopped roughly
3 cloves garlic
1/4 cup fresh coconut
2 tsp coriander seeds
3 dried red chillies
1/2 tsp grated ginger
1 medium cinnamon stick
3-4 cloves
1 tbsp oil
1 tsp cumin seeds
asafoetida
1/4 tsp turmeric powder
3/4 tsp salt
1/2 tsp garam masala powder or 1 tsp rasam/sambar powder
Lots of finely chopped fresh coriander
Directions
Use a pressure cooker with separators. In one compartment, place the rehydrated peas with just enough water to cover.
Halve the tomatoes and place in another compartment. No water required in this.
You can cook rice in the third compartment if you want to serve this curry with rice. Pressure cook for 2 whistles and keep on sim for 5-7 minutes and remove from flame. Open when cool enough.
The peas should be cooked to very soft but maintain their shape. Tug off the tomato skins, mash with fingers and keep aside.
In a large kadai, heat 1 tbsp oil, add 1 tsp cumin seeds, fat pinch of asafoetida. Once the cumin splutters, add the ground paste to the oil and fry on medium flame for around 5 minutes, until oil separates and the onion and garlic is cooked off.
To the cooked paste, add the cooked black eyed peas and the mashed tomatoes. Add turmeric, salt and garam masala powder. Bring to a simmer. Add some water if it is too dry. Let this simmer for 2 minutes. Remove from flame and add fresh coriander.
If you dont have / use / like a pressure cooker-
Boil the soaked beans in plenty of water for around 45 minutes (until really soft) and blanche the tomatoes in boiling water, peel and mash them with fingers-proceed with recipe.
Serve with steamed rice or rotis.
The fresh mocchai beans are still in season. You must give this recipe a try with them. No soaking required, directly pressure cook as directed above.
Read More..
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This post is hot off my kitchen counter. I made this for lunch today and one taste of it finally made me shake off my blogging lethargy. My generous self felt that this recipe MUST be shared with the world at large. And here it is for you...
You can use any beans for this curry. Some of them I can think of are dried peas (white / green), green moong, whole masoor, moth beans, rajma beans, fresh lablab (mocchai) or anything else. Simple rule to remember is, if the beans are dried, soak them overnight.
 |
| Red Chauli - Dry (click for a larger picture) |
Black Eyed Peas Curry with fresh ground masala
Time taken - Under 30 minutes with a pressure cooker
Serves 3-4
Ingredients
3/4 cup black eyed peas (I used the red Chauli)
3 medium tomatoes
To be ground into a paste:
1 medium onion, peeled and chopped roughly
3 cloves garlic
1/4 cup fresh coconut
2 tsp coriander seeds
3 dried red chillies
1/2 tsp grated ginger
1 medium cinnamon stick
3-4 cloves
1 tbsp oil
1 tsp cumin seeds
asafoetida
1/4 tsp turmeric powder
3/4 tsp salt
1/2 tsp garam masala powder or 1 tsp rasam/sambar powder
Lots of finely chopped fresh coriander
Directions
Use a pressure cooker with separators. In one compartment, place the rehydrated peas with just enough water to cover.
Halve the tomatoes and place in another compartment. No water required in this.
You can cook rice in the third compartment if you want to serve this curry with rice. Pressure cook for 2 whistles and keep on sim for 5-7 minutes and remove from flame. Open when cool enough.
The peas should be cooked to very soft but maintain their shape. Tug off the tomato skins, mash with fingers and keep aside.
In a large kadai, heat 1 tbsp oil, add 1 tsp cumin seeds, fat pinch of asafoetida. Once the cumin splutters, add the ground paste to the oil and fry on medium flame for around 5 minutes, until oil separates and the onion and garlic is cooked off.
To the cooked paste, add the cooked black eyed peas and the mashed tomatoes. Add turmeric, salt and garam masala powder. Bring to a simmer. Add some water if it is too dry. Let this simmer for 2 minutes. Remove from flame and add fresh coriander.
If you dont have / use / like a pressure cooker-
Boil the soaked beans in plenty of water for around 45 minutes (until really soft) and blanche the tomatoes in boiling water, peel and mash them with fingers-proceed with recipe.
Serve with steamed rice or rotis.
The fresh mocchai beans are still in season. You must give this recipe a try with them. No soaking required, directly pressure cook as directed above.
Wednesday, January 29, 2014
CUCUMBER AND BLACK OLIVES RAITA
CUCUMBER AND BLACK OLIVES RAITA
Kristina Drociak from Stonyfield farm contacted me recently about their Oikos organic greek yogurt. She asked me if she could send me some free coupons and I could share my experience about Oikos organic greek yogurt with my blogger buddies. I was happy to do so and she had sent me a package with a cute yellow bag and lots of Stonyfield farm organic yogurt coupons. I started preparing raitas with this yogurt. It was very thick and creamy than the regular yogurt. This time I prepared a simple cucumber raita and added some sliced black olives to it. This was a new taste to me and the olives did go very well with the yogurt.
INGREDIENTS:
Thick yogurt, 1 cup.
Cucumber, medium-sized, 1.
Onion, small, 1.
Sliced black olives, ¼ cup.
Salt as per taste.
Cilantro, 2 sprigs.
PREPARATION:
Dice the cucumber and onion into very small pieces. It can also be grated if needed. Remove the cilantro from the stem, wash the leaves and keep aside. Beat yogurt well and add the chopped cucmber, onions, olives, salt, and cilantro and mix everything well. If needed, a teaspoon of water can be added while mixing to loosen it up. Garnish with cilantro and serve this raita with any variety rice or rotis.
VARIATIONS:
Diced red onions, tomatoes, and slices of green chilies can also be added here. I wanted to keep it simple this time, so I have used only cucumber and white Vidalia onions.
Kristina Drociak from Stonyfield farm contacted me recently about their Oikos organic greek yogurt. She asked me if she could send me some free coupons and I could share my experience about Oikos organic greek yogurt with my blogger buddies. I was happy to do so and she had sent me a package with a cute yellow bag and lots of Stonyfield farm organic yogurt coupons. I started preparing raitas with this yogurt. It was very thick and creamy than the regular yogurt. This time I prepared a simple cucumber raita and added some sliced black olives to it. This was a new taste to me and the olives did go very well with the yogurt.
INGREDIENTS:
Thick yogurt, 1 cup.
Cucumber, medium-sized, 1.
Onion, small, 1.
Sliced black olives, ¼ cup.
Salt as per taste.
Cilantro, 2 sprigs.
PREPARATION:
Dice the cucumber and onion into very small pieces. It can also be grated if needed. Remove the cilantro from the stem, wash the leaves and keep aside. Beat yogurt well and add the chopped cucmber, onions, olives, salt, and cilantro and mix everything well. If needed, a teaspoon of water can be added while mixing to loosen it up. Garnish with cilantro and serve this raita with any variety rice or rotis.
VARIATIONS:
Diced red onions, tomatoes, and slices of green chilies can also be added here. I wanted to keep it simple this time, so I have used only cucumber and white Vidalia onions.
Sunday, January 19, 2014
Vareka uperi Plantain and Black eyed peas curry
Ingredients
Lobia( black eyed peas)- 1cup( soaked overnight and pressure cooked)
Plantain( peeled and cubed)-1
Onion medium finely chopped-1
Turmeric-1/4tsp
Salt to taste
For tempering
Mustard seeds 1tsp
Urad dal-1/2tsp
Dry red chilly-3
Curry leaves- 1sprig
Oil- 2tbsp
Hing-pinch
Grind following to smooth paste
Cumin seeds-1tsp
Grated coconut-5tbsp
Garlic clove-6
Green chilly-2
Method
Heat oil in a pan, when hot add the tempering ingredients and allow the mustard to crackle. Next add the chopped onions and saute for a minute, then add the plantain and saute for few more mins. Now add the lobia, ground paste, turmeric powder, required salt and 1/4 cup water. Cover the pan with a lid and reduce the flame and cook till the raw banana is tender. Once the raw banana is done, remove the lid, increase the heat and cook till the gravy is thick and dry. Serve hot with steamed rice or appam.
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