1 2-lb corned beef brisket
2 large carrots (optional)
1 large head cabbage
Drain the brine off the brisket. Put in about 1 gallon water and bring to a boil then simmer for 1 hr for each pound of brisket. Add carrots for the last hour and cabbage for the last half hour. Each with Irish soda bread.
For 3 c cooked chickpeas as ingredient: 1 c dried chickpeas, 1/2 t salt, 1 T oil, 3+3 c water
For 4.5 c cooked as ingredient: 1.5 c dried chickpeas, 3/4 T salt, 1 T oil, 5 + 5 c water
For 3 c chickpeas as side dish: 1 c dried, 3 + 3 c water, 1 T salted butter, 1/2 t salt, 1/8 t garlic powder, 1 bay leaf
Add plenty of water to chickpeas, bring to a boil, turn off heat and let soak for an hour. Drain. Add remaining ingredients and simmer until tender.
INSTANT POT:
Either soak the chickpeas overnight and cook for 15 minutes in 2.5 c water, or just rinse without soaking and cook for 45 min in 3 c water. Natural release.
1.5 chicken breast (or 1 breast, 1 thigh), sliced
1.5 bell pepper, diced
1/2 onion, diced
2 cans coconut milk
1 4 oz can curry paste
Add all to instant pot, set on pressure cook for 5 minutes.
Serve over white basmati rice and topped with sour cream or yogurt, with chick peas (see recipe) and tomato-zucchini (see recipe) as sides.
Chaat refers to the dish, which is more of a snack in India. Namak para and papri/papdi are two different bases. AI says this “Namak para and papdi are both savory Indian snacks, but they differ in their flavor and texture. Namak para is a crispy, flaky snack [easier to eat with a fork] with a savory, slightly salty taste, often made with flour and spices. Papdi, on the other hand, is a crispy flatbread-like snack [a round, flat, dense cracker, easier to eat with hands], typically made from gram flour (besan) and used in various street food dishes.”
Base of NAMAK PARA (also known as nimki/namkin or nimkin or namakpare; recipe here or check youtube). We will use “namak para” from New India Sweets and Spices.* One pound could serve as few as 4 hungry men or as many as 9 skeptical church women.
Top with the following.
CILANTRO MINT CHUTNEY (Green Chutney)
2 c (lightly packed) cilantro leaves (small stems ok)
1 c (lightly packed) mint leaves (leave out for Cilantro Sauce)
1 jalapeno
1 clove garlic
1 T lime or lemon juice
1/2 t salt
1/3 c yogurt (or up to 1/3 c water)
1 inch (1 T peeled, grated or diced) ginger (optional)
1 t roasted cumin seeds or 1 t (roasted**) powder
1 t sugar
Blend all of the above. Blend at high speed until smooth, adding water as needed. Makes about 2 cups. Refrigerates up to 4 days.
TAMARIND CHUTNEY (IMLI CHUTNEY)
3 T tamarind paste
2 c water
1/2 t cumin powder
1/4 t cayenne (or 1/2 t chili powder)
3/4 c brown sugar
1/2 t salt
1/2 t ground ginger (optional)***
Mix water and tamarind paste to dissolve lumps, strain. Combine with remaining ingredients and cook 20–25 minutes, stirring occasionally, until the chutney has slightly thickened. Cool and serve. Store in fridge for up to one week or freeze.
YOGURT SAUCE
EASIEST: mix 1 t chaat masala into 2 c yogurt
MORE COMPLEX:
2 c yogurt
1/2 t chili powder
1/2 t (roasted) cumin
1/4 t coriander powder (optional)
CHICKPEAS (see recipe on this site)
Cubed STEAMED CAULIFLOWER or BOILED POTATOS
Enjoy!
OPTIONAL INGREDIENTS:
Diced tomatoes
Diced onions
Diced green onions
Diced radishes
Cilantro leaves
Diced fried chicken
Chaat masala
*The other ingredients are also available made fresh. Order “Papri Chaat” one day ahead by the person; will be about $4.50 per person (as of about 2018); They will give all ingredients: Nimki, yogurt, mint sauce, tamarind sauce, potato/chickpea mix.
** https://pipingpotcurry.com/how-to-make-cumin-powder/
***Some recipes include ~1/2 t chaat masala, but since this is in the yogurt sauce already and is not a primary ingredient, leave it out.
2 c white basmati rice
3 1/3 c water
2 T butter
1/2 t salt
Rinse rice in cold water until water runs clear. Drain.
OPTIONAL: Melt butter in pan over moderate heat, add rice, stirring for 2 min.
Add remaining ingredients, bring to boil, cover and cook over lowest heat until water is absorbed (about 20 min). Remove from heat and let sit for 5 min before fluffing with a fork.
To refresh old rice, place in a colander, covered with a damp paper towel, over boiling water for 5 to 10 minutes or heat with 3-4 T water in microwave.
Serves 8.
Adapted from Epicurious.
1/2 onion, chopped
1 stalk celery, chopped
1 head broccoli, chopped
1/2 lb chicken, chopped
toasted sesame seed oil
olive oil
3 T corn starch
salt and pepper
Add plenty of vegetable oil and a little sesame seed oil to a hot pan. Add onions and celery and stir for a minute, then add chicken and stir for another minute, add salt and pepper, chicken, 1 cup water, and broccoli. When the broccoli begins to soften, mix cornstarch in 1 cup cold water and add to pan, stir.
Eat with rice.
|
2 2 1 2 tsp 1 tsp 1 tsp 1/4 tsp 2 Tbsp 2 Tbsp 1/2 tsp 1/2 1/2 1/4 c |
large chicken breasts chicken thighs 14 oz can coconut milk (not light) curry powder red or green Thai curry paste honey red pepper flakes peanut butter soy sauce or tamari basil red bell pepper, diced large onion, diced fresh cilantro, chopped |
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| For jumbling – lime, additional fresh cilantro, chives, peanuts or cashews, grated cheese, sriracha, sweet chili sauce and steamed petite or snow peas.
Mix everything in crock pot except the chicken, onion, pepper and cilantro. Add the onion, pepper and cilantro, then mix well. Add chicken. Cook on high for 3.5 hours or low for 5.5. Shred chicken and mix well. Serve over cooked rice with jumbling garnishes. |
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5 dried New Mexico chiles, seeds and stems removed
3 ancho chiles (= El Guapo “pasillo” chiles), seeds and stems removed
1 med onion, diced
4-6 cloves garlic, pressed
1-1.5 c cooked chicken
4 c chicken broth
1 28 oz can hominy, drained
1 T oil
Toppings: cilantro, avocado, sour cream
Pour 2 c boiling water over chiles and let sit for 20-30 min. Saute onion and garlic in oil in a pot. Add chicken broth, hominy, chicken. Puree the chiles and water mixture in a blender, then strain over the pot and discard the solids. Salt to taste.
Add to sauce pan:
oil
1 onion, chopped
Saute until translucent. Add:
4 T butter (1/2 cube)
Juice of a lemon
4 cloves garlic
1.5 inch fresh ginger, finely chopped
3 t garam masala
2 t chili powder
3 t cumin
3 bay leaves
Cook, stirring, for 1 minute. Add:
2 cans blended diced tomatos
Cook, stirring, for 2 minutes. Add:
1 c cream
1 c yogurt
¼ t salt
Stir, then simmer 10 min.
In a separate sauce pan, combine:
oil
2.0 lb chicken
2 t garam masala
Cook until lightly browned. Add sauce, reduce heat and simmer 10 min.
Mix together the following then stir into sauce and cook until thickened (5-10 min):
3 T cornstarch
water to make it liquidy (~1/2 c)
Serves 9.
1-2 cups cooked, diced chicken
3/4 cups rice (1 rice cooker cup)
3 T better than bouillon
1/2 onion, diced
1 large grated carrot
1-2 cups diced celery
3 lemons
4 eggs
1/2 cup cold water
1/3 cup cornstarch
2 T butter
Cook onion and celery over medium heat in butter until translucent and tender in a 4 quart soup pot. Add 2 1/2 quarts water and bring to a boil. Add rice and grated carrot, turn down to a low boil and stir occasionally. When rice is almost cooked, take two cups of the broth out (it is okay if there is a little carrot or rice in it) and set it aside to cool for a few minutes. Add the chicken and better than bouillon to the soup pot. Juice the lemons and add them to a blender with the cold water, eggs and cornstarch. Mix well and slowly add the hot broth. Pour the egg mixture into the pot and let it cook for a minute or two just below boiling. Don’t let it boil or the eggs might curdle.
2 chicken breasts, cooked, chopped.
1 lb fresh or frozen spinach
1/2 medium onion
1 small can mild chilis
1/2 c yogurt
1/2 c cream
1/2 t salt
2 T oil
spices (e.g. 1 T Indian spice mix & 1/4 t cloves, or 1/2 t nutmet, 1 t cumin, 1 t coriander, cinammon, bay leaf, garlic, etc.)
Boil spinach in a little water. Dice and fry onion in oil until browned. Combine spinach, onion, chilis and blend. Add to saucepan with remaining ingredients and simmer for 15 min. Serve with basmati rice and fruit salad or mango lassi.
| 2 T 1/4 1 1 1 3/4 t 1 t 4 c 1 c 1/2 t |
oil onion tomato carrot celery stalk salt cumin water lentils veg/beef base (or 1/4 t more salt) |
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| Soak lentils for an hour (in hot water) to overnight. Rinse and drain. Dice tomato and onion, then fry with celery and carrot in oil with cumin and salt until soft. Add lentils, water, and beef bullion. Bring to boil and simmer until lentils are tender (about 40 minutes or more). Serve over rice with fried eggs, fried ripe plantain, and fresh tomato slices.Makes 7 servings. | ||
6-8 potatoes, peeled
6 bacon strips
3-4 leeks
salt
pepper
one cup grated Cheddar cheese
Cook the potatoes in boiling water until tender. Drain. In skillet, fry bacon until crisp and drain on paper towels. Trim leeks so that you have the white part and a small amount of green. Wash well, and slice thin. Add leeks to pan, and sauté over medium heat until soft. Slice the boiled potatoes, and arrange half in the bottom of a pie plate. Season with salt and pepper. Layer with bacon, leeks and one half of the cheese. Cover with remaining with remaining potatoes and season again. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes until top is browned and cheese is melted. Makes 6 servings.
| 1 6 2 1 t 1/2 t 1/2 t 5 1 T 2 T 2 T 1 |
medium onion, diced chicken thighs cut in 1 inch cubes 15 oz cans diced tomatoes garlic powder powdered ginger black pepper coriander pods curry tomato paste garam masala 14 oz can coconut milk |
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| Saute onion and chicken. Add tomatoes, garlic powder, powdered ginger, black pepper, coriander pods, curry, and tomato paste. Simmer over low heat 45 min to 1 hour. Remove from heat, remove coriander pods, and add garam masala and coconut milk.Serve over brown basmati rice, with a steamed vegatable and fruit salad on the side. | ||