Kedgeree

It's fun to learn what other people keep as mainstays in their kitchen. You think you know a person, only to find out that they are opening tins of "kipper snacks" and getting to the bottom of tubs of goats' milk yogurt on the regular. Such was my experience when I agreed to house/pet sit for a good friend of mine; she left me a panoply of groceries and a note encouraging me to take anything in the pantry or fridge that I wanted, so I of course had to take stock. In the pantry were a couple boxes of aforementioned kipper snacks and in the fridge, a half-empty carton of goats' milk yogurt plus another, unopened. I was fascinated and delighted. Eyeballing the kippers, I thought to use them in a batch of kedgeree, a Brit-Indian dish of spiced rice, eggs and smoked fish first brought to my attention at the superlative Lawrence in Montreal. I decided that the dish could use a little tang, so I stirred in some of the goats' milk yogurt as well - it turned out to be fabulous. Every spoonful yielded tasty fish fragments, greenery, voluptuous egg, warming spices and toothsome rice. I loved it. I think I'll be stacking kipper snacks in my pantry from now on, too. Maybe leave the goats' milk yogurt to my friend, though.

Kedgeree
Makes 2-4 servings

*1 organic egg per intended serving

*2 1/2 cups leftover cooked basmati rice (Cooked with a shard of cinnamon, 1/2 teaspoon fennel seeds, a couple crushed cardamom pods, and a clove, ideally!)
*1 tablespoon ghee or butter

*1 small onion, somewhere between diced and minced

*1 clove garlic, minced

*1 teaspoon Madras curry powder

*1/2 teaspoon turmeric

*1 teaspoon cumin

*1/4 teaspoon coriander

*1 tin smoked kipper fillets (or smoked haddock, or another smoked fish), flaked, pin bones removed

*Good handful chopped parsley and cilantro

*1 heaping spoonful Greek or goat yogurt       

*S&P

Bring a pot of water to a boil and soft-boil the egg(s). Meanwhile, in a wide skillet, melt the ghee over medium-low and saute the onion until soft, then add the garlic. Sprinkle in the spices and let bloom before adding in the rice and fish. Cook a few minutes on low to heat everything up, while you remove the soft-boiled egg. Run it under cold water and peel gently. Stir in the herbs and yogurt, season to taste, dish out and fleck each serving with quartered or chopped soft-boiled egg.

For the record, I did scrape off the skin on the kippers (Crown Prince brand) and fed them to the lovely kitty I'm caring for. If you're not icked by fish-skin then that isn't necessary. 

Palak Chana

Or, "lazy lady's palak paneer".

I had a hankering today for luscious, spiced spinach and immediately jumped to palak paneer, but examining my afternoon and the errands & chores that splintered it up, I decided I didn't *quite* have enough time to make homemade paneer, even though it's a rather simple process. Instead, I quickly cooked up the greens in my usual way, added a can of chickpeas to the mix, and satiated my spinach craving even without the help of firm cubes of fresh cheese! My palak chana might have been makeshift, but I was pleased enough with the combo of chickpeas and spinach that I'll purpose to make it again!

Palak Chana
Makes 4 servings

Recipe adapted from various influences, but 101Cookbooks' recipe for saag paneer was most helpful in the framework.

*Cooking oil or ghee

*1 bag of baby spinach (8 cups), chopped into fine ribbons
*Kosher salt

*1/2 onion, diced small

*5 cloves garlic, chopped

*Nub of ginger, about an inch, peeled and chopped

*1 serrano chili, seeded

*1/4 teaspoon whole cumin seeds

*1 teaspoon ground cumin

*1 teaspoon ground coriander 

*Heaping 1/4 teaspoon turmeric
*1 15oz can chickpeas, drained and rinsed

*1/2 teaspoon garam masala

*Dash or two of cayenne
*Spoonful of plain yogurt (optional, but a lovely addition)

*Rice or naan, for serving

Heat some oil or ghee in a heavy pot over medium and add the whole cumin seeds; when they pop, add and saute the onions with a scattering of salt. You can either mince the garlic, ginger & chili and add them too, or do as I do and make a paste of them in a small food processor by adding a touch of water and a spoonful of canned diced tomatoes to help (if you, like I, always have a jar of leftover canned diced tomatoes hanging around in a mason jar in the fridge). Add the mince or paste and saute for about a minute before adding the spices and a pinch of salt. After they aromatize the kitchen add the spinach and stir for a minute until the spinach wilts, then add the chickpeas. Reduce heat to low, cover, and cook, stirring often, until spinach is very soft, about 20 minutes. Stir in the yogurt, garam masala, and cayenne. Check for seasoning and serve over rice. 

Masala Chai

I first stumbled onto the idea of homemade masala chai while reading a post on Design*Sponge; I'd indulged in a chai latte from time to time, but never thought of making my own blend. Ultimately I found I preferred a more heavily spiced version than the recipe offered by D*S, but they definitely provided me with the inspiration and framework. I've become quite addicted to my blend over time, especially during the more frigid months - it is so invigorating to inhale the fragrant steam coming off the liquid, and feel the glowing warmth of the spices with every sip. Make yourself a cuppa, set down with a good book, and enjoy!

Cup and saucer from Rachel Kozlowski

Masala Chai
Makes 2 servings

*2 cups water
*6 crushed cardamom pods
*6 cloves
*1/2 inch cube ginger
*1/2 teaspoon black peppercorns
*1 inch piece cinnamon stick
*2 black tea bags
*Steamed milk (optional)

Bring the water, cardamom, cloves, peppercorns, cinnamon and ginger to a boil in a pot. Add tea bags and reduce heat to low; simmer for 5 minutes. Remove from heat, cover, and steep for another 5-10 minutes. Strain tea, discarding solids. If you want a milky beverage, use a 2-1 chai to milk ratio... I myself prefer the spiced tea alone!

Shrimp Curry

I've been sporadically posting because I've been sporadically cooking - late August, early September are always crushingly busy times of the year. And, I'm flying away to the land of vermilion buttes and grand gashes in the earth at the end of the week, so I'm about to get a whole lot quieter! I'll resume regular life and regular posting in late September. Until then, please enjoy this simple curry pieced together from disparate corners of Raghavan Iyer's 660 Curries. The spices are warm and piquant but don't shout over the briny flavor of the shrimp; its a very tasty bowl of food to cook up quickly on my rare idle night during the busy spell.

Shrimp Curry
Makes 2 servings

*Neutral oil
*3/4 lb shrimp, peeled & deveined
*1 teaspoon sugar
*1 teaspoon salt
*1 teaspoon dried thyme
*1/2 teaspoon paprika
*1/2 teaspoon turmeric
*Heaping 1/4 teaspoon garam masala
*Pinch of cayenne, black pepper, coriander
*1/2 yellow onion, chopped
*2 garlic cloves, minced
*1 hot red chili, minced (optional)
*1 softball-sized tomato, chopped
*1/3-1/2 cup coconut milk
*Cilantro for garnish

Toss the shrimp with the spices and pop in the fridge to marinate for about half an hour. Heat a wide skillet over medium high, add a little slick of oil, and then sear the shrimp briefly on each side and transfer to a plate. Turn the heat down a touch and add the onion, chili and garlic to the spiced oil and saute for about 5 minutes before adding the tomato. Cook for another 5 minutes, then blend the softened vegetables in a food processor with coconut milk to thin the mixture. Pour the sauce back into the skillet, add the shrimp, and cook until the shrimp are done, about 4-5 minutes. Serve over rice, garnish with cilantro, and enjoy!

Curried Lentil, Potato and Kale Hodgepodge

First off, I promise I'll never again post another Instagram-filtered shot of a finished recipe, but this ain't a particularly pretty bowl of food to start and could use the help... plus, I was too tickled by Mr. Frisky's blitzed-out look and just had to include it.

This recipe is a variation of one posted on Smitten Kitchen a couple years back, and although it does come out looking a bit like slop, it is -very- tasty and quite filling. And, seriously cheap. My version includes waxy white potatoes instead of sweet, and kale instead of chard, but you can certainly tinker with it to suit your own palate.

Curried Lentil, Potato and Kale Hodgepodge
Makes 4-6 servings

*Olive oil or ghee
*1 onion, finely chopped
*4-5 garlic cloves, minced
*1 heaping tablespoon of minced ginger
*1 teaspoon garam masala
*1 teaspoon curry powder
*1/2 teaspoon cayenne
*4 to 5 cups chicken stock as needed (use vegetable stock to make the dish vegetarian)
*2-3 potatoes, diced into smallish cubes
*1 1/2 cups brown lentils
*1 bay leaf
*2 handfuls of chopped kale, ribs removed
*S&P
*1 teaspoon paprika
*1/2 teaspoon cider vinegar
*1 healthy pinch amchoor powder
*Chopped scallions or cilantro for garnish

Pick over lentils for stones and such, rinse, then drain well. In a large pot, heat a glug of oil over medium heat and saute the onions for about 10 minutes. Add the garlic and ginger and saute for a couple minutes more before adding the garam masala, curry powder and cayenne. Cook another minute or so before adding in 4 cups of stock, potatoes, lentils and a bay leaf. Bring to a boil over high; cover partially, and reduce heat to a good simmer for 25 minutes. Stir in the kale, paprika, salt and pepper to taste, and continue simmering until all the components are thoroughly cooked, adding a touch more stock if necessary, for about 35-40 minutes more. Just before serving, stir in the vinegar and the amchoor powder. Garnish with chopped cilantro or scallions.

Baingan Bharta

Baingan Bharta is a voluptuously soft and boldly flavored eggplant & tomato dish...baba ghanoush's flashier curried cousin, let's say. When I decide to have a thali/tapas-style Indian dinner, it's a perfect addition among small plates of yogurt-marinated chicken skewers, samosas, naan, and crocks of lentil soup. Madhur Jaffrey's recipe in An Invitation to Indian Cooking provided me with the loose framework for this delicious dish.

Baingan Bharta
Makes 3-5 servings as a side, or part of a tapas-style dinner

*Neutral oil
*1 medium eggplant, between 1-1 1/2 pounds
*1/2 onion, minced
*1 small nub of ginger, a little less than an inch, grated
*2 cloves of garlic, minced
*1 hot green chili pepper, minced
*2 teaspoons ground coriander
*1 teaspoon ground cumin
*1/4-1/2 teaspoon cayenne, to personal taste
*1 juicy tomato, chopped
*Scant 1/3 cup water
*1 tablespoon of lemon juice
*1 teaspoon garam masala
*Kosher salt, to taste
*A pinch of amchur powder (optional - you can add a touch more lemon juice in its place)
*Plenty of warmed naan

Preheat the oven to 400. Cut the eggplant in half and brush the surfaces of each piece lightly with oil. Place on a baking sheet, cut side down, and roast for about an hour. When done, set aside to cool.

Meanwhile, heat a bit of oil in a medium-size pot over moderate heat. Saute the onions for a few minutes, and then add the ginger, garlic, and chili pepper. Continue sauteing for another 5 minutes or so, then add the coriander, cumin and cayenne, and lower the heat just a touch as you stir the spiced mix around the pot for another minute or so. Add tomatoes and water; bump the heat back up and cook for a few minutes before scooping the flesh from the cooled eggplant halves into the pot. Stir in the lemon juice, garam masala, and salt to taste. Bring down from a boil to a slow simmer, and let it sit on the stove for about 20-30 minutes or so, stirring occasionally. About 10 minutes before serving, add a pinch of amchur powder, if you're using it. Serve with lots of warmed naan to scoop it up.

Chana Masala

Chana masala...savory, nutty chickpeas stewed in a robust, piquant sauce... is one of my absolute favorite meals. It's almost magical how that one humble can of chickpeas lying in the shadowy corner of the pantry turns into a vibrant, incredibly satisfying dinner through the course of cooking. Perfect budget food too, I turn to it for comfort especially in the aftermath of a particularly spendthrifty spell (say, dearly departed Philly Beer Week). Once you've accumulated all the spices, it's simply a matter of buying a can or two of garbanzos and dirt-cheap bits of produce. I wish I would've known about this dish in my freshman year of college, as it would've made quite an excellent alternative to starving.

  
Chana Masala
Makes 3-4 servings

Recipe jigsawed together from various sources and tweaked to personal taste, with additional embellishment courtesy of my husband's friend Ryan, who makes one mean chana.

*Oil
*Half of a small onion, minced (I have to mince mine into near oblivion to appease the other household half, but feel free to chop to desired size, or add in the other half)
*2 cloves garlic, minced
*1 teaspoon of grated fresh ginger
*1 small red or green hot chili pepper, minced
*1 heaping tablespoon ground coriander
*1 scant tablespoon toasted and freshly ground cumin seed
*1/2 teaspoon cayenne, more or less depending on personal taste
*"Most" of a small can of crushed tomatoes (somewhere between 1/2 and 3/4s)
*1/2 cup water
*2 15 oz cans of chickpeas, drained
*1 teaspoon turmeric
*2 teaspoons paprika
*1 teaspoon garam masala (I highly recommend grinding out your own blend)
*Salt to taste
*1/2 lemon, juiced
*1/2 teaspoon brown sugar
*Cooked long-grain white rice

Heat a slick of oil in a large pan or dutch oven over moderate heat and saute the onion, garlic, ginger and chilli for about 8 or 9 minutes. Reduce the heat a little bit and add the coriander, cumin and cayenne and cook the spiced mixture for another minute or two while casually stirring and scraping the bottom. Add the crushed tomatoes, water, and drained chickpeas; stir in the remaining spices, some salt, and the lemon juice and brown sugar. Partially cover and simmer on low heat for about 20 minutes, stirring occasionally, before serving over rice.