Indian cooking

[mountaingal]

Re: Indian cooking

Thanks, Reggae Princess, for that recipe for Niter Kebbeh. Actually, when I didn't hear from you I went to Recipesource and used one of the recipes there. Unfortunately, it said use fresh basil, and my NK turned out dark. I'm also a little disturbed that it "sleeps", as I have to watch my health and cholesterol. I think next batch I make I'll use olive oil and skip the fresh basil.

I also made up some Berbere, using my trusty mortar and pestle to grind it. I'm hinting strongly to my kids about getting me a spice grinder.

I made Injera, not using the three-day recipe up top, but a simpler one using self-raising flour, baking powder and club soda. It actually turned out, looked just like the one in the restaurant! Nice stretchy texture, too. Except that it wasn't sour enough, so with the remaining batter that I've refrigerated, I'll add a little baking soda.

I made about four vegetarian dishes from the Recipesource site. I made them in half or quarter amounts, perhaps why that's why they tasted okay but not AUTHENTIC, if you know what I mean. I made one with collard greens and spiced cheese, one with red lentils (my favourite), one with brown lentils and green peas, and a spicy vegetable stew. My main complaint is that they weren't spicy enough.

I'd be interested in any new veggie greens recipe you post in response to Simmy's request.

[Simmy]

Re: Indian cooking

Hi Mountaingal, I'm interested also in the injera recipe you used for yourself. May I have it please? How do you make it sour if not using the 3 day recipe?

[mountaingal]

Re: Indian cooking

Sure, Simmy here it is:

INJERA (flat bread)
4 c self rising flour
1 c whole wheat flour
1 ts baking powder
2 c club soda

Serves 6-8

Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter.

Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.

When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooked only on one side, and not too browned. If your first one is a little pasty and under cooked, you may need to cook a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew.

Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.

****************************

I made half the recipe. Also, for the whole wheat flour portion, I made it half-and-half with unbleached flour.

When I made them, the tops were still a little uncooked when I took them out of the pan, but they just finished cooking themselves on the plate. They were a little stiff when I took them out, but then they softened up nicely. My kids love them, by the way.

As for making them sour, I just figured if I added extra baking soda it would come out sour. But maybe I should re-think that, it may just come out soda-y like bad johnny cakes.

I guess the only way to get the real taste IS to leave it for the three days to ferment.

[Simmy]

Re: Indian cooking

Thanks Mountaingal, I'm printing this whole thread out. Guess I'll haffi hav paychunce an wait di chree days, hmmmmmm. [img]/forums/images/graemlins/blush.gif[/img]

**rubbing hands togedda hopeing di Princess hav di greens recipe fi mi** [img]/forums/images/graemlins/laugh.gif[/img]

[ReggaePrincess]

Re: Indian cooking

Simmy...since I hate greens [img]/forums/images/graemlins/wink.gif[/img] ...I did not have a recipe for greens in my personal collection of favorite recipes...but I searched the net and could only find one recipe for greens...the recipe does not seems anything like the greens I remember seeing or trying...hopefully they will be good though

* Exported from MasterCook *

Collard Greens And Spiced Cheese (Ethiopian)

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : Reg 4 Sheryl D

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cheese
2 Cloves Garlic -- Chopped
1/4 Cup Spiced Butter -- * See Note
1/4 Tsp Freshly Ground Cardamon Seeds
Salt And Freshly Ground Pepper -- To Taste
1 Lb Dry Curd Cottage Cheese -- Or
Farmer's Cheese
=09=09=09=09=09
The Greens
2 Lb Collard Greens, Stems Discarded -- Leaves Chopped
1/2 Cup Water
1/2 Tsp Cayenne
12 Tsp Freshly Ground Black Pepper
1 Tsp Crushed Garlic
1/4 Cup Spiced Butter -- * See Note
3 Tbsp Coarsely Chopped Yellow Onion
salt to taste


Cheese: saute the garlic in the spiced butter for a few minutes. Add the
cardamon, salt and pepper. Remove from the burner and allow to cool.
Stir this mixture into the cheese.

Greens: cook the collard greens covered in a 4 quart saucepan along with about 1/2 cup water. Add the cayenne, black pepper, garlic, spiced butter and chopped onion. Cook covered until the greens collapse. All he greens to cool a bit and salt to taste.

To serve: Drain the greens a bit and place on a platter or on Injera Spoon the cheese over the greens and serve. Alternate: mix the greens and cheese together before placing on the platter or bread. Either way is delicious.

[mountaingal]

Re: Indian cooking

You know, Reggae Princess and Simmy, it occur to me that Injera would taste real nice wid some season callalloo. A gwine try dat wen me plant me callallo.

I tried that collard greens recipe. The thing is, if you just do it till the collard greens collapse, it don't taste cooked. You have to actually cook the collard greens for about 20 to 30 min , I think, to get the right texture for eating with Injera.

[Simmy]

Re: Indian cooking

Thanks princess. I also searched the net and found 2 recipes.
I think I'll experiment and use something from each recipe, such as the red onions and garlic incorporated into the second recipe.)

Mountaingal, the injera with the callaloo sounds perfect, that's bout as close to the Ethiopian greens taste as I can imagine. [img]/forums/images/graemlins/laugh.gif[/img] It should work very well!!

BTW: chili aneheim, that's the long green spanish chiles. [img]/forums/images/graemlins/wink.gif[/img]

Here's the 2 I found. (the second recipe sounds more authentic to mi, but wat do *I* know, dwl)

1. Ethiopian Greens

Ingredients:
1 bunch collard greens
1 cup red onions, chopped
4 medium green chilies, fresh, sliced in strips (chili anaheim)
2 cups water
1/2 tsp. garlic, peeled and chopped
16 oz. oil (hmmmmm, 16 oz???? )
salt to taste

Method:
Wash greens, boil in medium pan until soft, remove from heat, drain and cut into small pieces, set aside.
Wash green chilies, remove seeds, slice lengthwise and set aside.

In a medium pan, cook onions over low heat until brown adding a little water to prevent sticking and burning. Add oil. Add collard greens and cook till water disappears. Add all the spices and stir gently. One at a time, add the green chili slices about 10 minutes before removing from fire.
Serve hot or cold, serves 6

I'm really skeptial about 16 oz. of oil, I'd try work with less.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Here's the second recipe:

2. Ethiopian Greens

Ingredients:
1 bunch of collard greens
1 medium onion, chopped
a tbs or so of niter kebbah
salt and pepper to taste

Method:
Wash greens well and drain.
Cut off course parts of stems, (about 1/2 to 1 inch) chop stems well and set aside.
Chop leaves coarsely and set aside.
In a pot, heat up the niter kebbah. Add the onion, chopped stems and some salt.
Saute until the onion turns clear and the chopped stems have softened.
Add the collard leaves and stir well. Cook until tender adding a small amount of water if necessary to help the greens steam. (You might cover for a little while, stir and cover again, until softened to your liking.)
Season with salt and pepper and arrange on injera with other foods.

[ReggaePrincess]

Re: Indian cooking

Simmy...I agree the second one sounds more authentic...but they would not be spicy. Maybe I will make some for my sister!

[Simmy]

Re: Indian cooking

Originally posted by ReggaePrincess:
[qb]Simmy...I agree the second one sounds more authentic...but they would not be spicy. Maybe I will make some for my sister![/qb]

I think the niter kebbeh will make it spicy, what do yu think? I plan to use the second recipe, and as I said, use the red onions and garlic from the first one. I think I will also use a slice or two of a red scotch bonnet pepper.

I'll see how that turns out. Hmmmm.

[ReggaePrincess]

Re: Indian cooking

Simmy ....yeah I think the niter kebbeh will make it a little spicy ...btu not how I like things to be [img]/forums/images/graemlins/laugh.gif[/img] ...Scotch Bonnet should do the trick!