Venice Beach Farmer’s Market – Part II

18 Jun

Kim is an amazing cook.  Everything she makes is above and beyond and supremely delicious.  Since Kim married Sunil, she has learned to make northern and southern Indian food (fully authenticated by her in-laws).  She is the real deal (in every way, which is why I love her).  After our visit to the farmer’s market, she made an incredible Indian meal and has guest-blogged about it below.  You’ll have to try these recipes – the flavors are complex and lovely but the recipes are completely manageable.

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My mother in law is a fabulous cook.  She taught me how to prepare Indian food and bought me my very first Indian spice tray.  In the spice tray you will find most of the spices needed to make Gujarati food:

red chili powder;

turmeric;

cumin powder;

cumin seeds;

cloves;

salt

mustard seeds.The following recipes were given to me by my amazing mother in law.  Enjoy!

Chhole

Ingredients:

1 large onion diced

2 large tomatoes diced

3 tablespoons oil (I use light olive oil, but you can also use canola oil)

3-4 cloves

1 can of chickpeas

1-1 1/2 tsp salt (to taste)

1 1/2 tsp red chili powder

1 1/2 tsp garam masala (or chhole spice)

3-4 tsp cumin powder

Directions:

Place oil, onions and cloves in medium pot – saute until onions become clear.  Add tomatoes – saute for about 2 minutes.  Add chickpeas.  Add spices.  Sometimes you have to add sauce from a can of peeled tomatoes:)

 Cauliflower/Potato (AKA “Cauli”)

Ingredients:

5 tbsp oil

1 onion

2 green Serrano chilis cut in long strips

2 potatoes diced (approx 1/2 inch)

1 large head of cauliflower cut into pieces (approx 1 1/2 inch by 1/2 inch) (the sizes of diced veggies is important since you want to be able to pick up the veggies with your naan:))

1 1/2 tsp salt (to taste)

1 1/2 tsp red chili powder

3/4 tsp turmeric

5 tsp cumin powder

2 tsp cumin seeds

Directions:

Place oil, onions, Serrano chilis, cumin seeds in large pan and saute until onion is clear.  Add potatoes – saute for approx 3 minutes.  Add cauliflower – cook for 3-4 minutes.  Add spices.  Cook until cauliflower and potatoes are tender, sometimes you may need to add more oil.  (The first few times I made this recipe the potatoes were overcooked, but still tasted delicious!!)

 Baingan Bharta (Eggplant Curry)

Ingredients:

1 large eggplant

2 tablespoons olive oil

2 teaspoon cumin seeds

1 large onion, thinly sliced

1 tablespoon ginger-garlic paste (or you can use 2 cloves of garlic and 2-3 teaspoons of ginger powder)

1 tablespoon curry powder

1 tomato, diced

1/2 cup sour cream

1 fresh jalapeno chili pepper, finely chopped

1 teaspoon salt (to taste)

1/4 bunch cilantro, finely chopped

Directions:

Preheat oven to 450 degrees F (230 degrees C).  Place eggplant on a medium baking sheet.  Bake 20 to 30 minutes in the preheated oven, until tender.  Remove from heat, cool, peel, and chop.  Heat oil in a medium saucepan over medium heat.  Mix in cumin seeds and onion.  Cook and stir until onion is tender.  Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute.  Stir in sour cream.  Mix in eggplant and jalapeno pepper, and season with salt.  Cover, and cook 10 minutes over high heat.  Remove cover, reduce heat to low, and continue cooking about 5 minutes.  Garnish each dish with cilantro and serve with naan.  (It is traditional to eat these dishes with your hands, using the naan as a utensil to pick up your food.)

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2 Responses to “Venice Beach Farmer’s Market – Part II”

  1. arianne1220 June 19, 2011 at 1:37 am #

    Wow, Kim. Everything looks amazing! The dish I want to try the most is the eggplant curry. It looks and sounds delicious. I still have yet to try Indian food, but after reading your recipes, I’m on a mission!

  2. Kim June 20, 2011 at 12:28 am #

    Such a great day! And a great weekend!

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