Iron Chefs of Eden? That sounds cool!
#EdenCooks - Punjabi Red Lentils and Chapatis - Thu. Sept 8 at 8pm EDT
09/08/2011
Quote:
Mm-hm! I'll post two ingredients, which everyone can try to use as they see fit
Originally posted by
Ivy Wilde
Iron Chefs of Eden? That sounds cool!
09/08/2011
I hope everyone's looking forward to next month... and I'll be putting up an Iron Chefs of Eden challenge in the forums soon, and I also hope we can all start thinking about a community cookbook! Details to follow in the forum, unless people have questions now.
Also, if there's a meal you've been dying to make and would like to see featured in a meeting, please let me know by PM, wall message, or right here!
Also, if there's a meal you've been dying to make and would like to see featured in a meeting, please let me know by PM, wall message, or right here!
09/08/2011
If not, good night everyone! Hope you've enjoyed the meeting!
09/08/2011
Good night! I enjoyed it very much!
09/08/2011
Well, I'm late to the party, but I'll definitely be making this.
09/08/2011
Oh, this looks absolutely delicious--the chapatis AND the lentils! I wish I were there to have some.
I love Indian food and enjoy lentils, so I definitely need to try this recipe. Thanks so much for sharing! I just scanned over this thread to read the posts you made since I missed the meeting, but I think you did an excellent job hosting this.
Your tagine is beautiful, too . . .
I love Indian food and enjoy lentils, so I definitely need to try this recipe. Thanks so much for sharing! I just scanned over this thread to read the posts you made since I missed the meeting, but I think you did an excellent job hosting this.
Your tagine is beautiful, too . . .
09/08/2011
I hope you enjoy it, Tuesday and Selective Sensualist! If you have any questions, you know where to find me.
The tagine is brand new, I've only gotten to make one meal in it so far but it was divinely tender, and very low-maintenance (throw food in tagine, set tagine in oven, remember to take it out!). Beef with fennel root and dates, served with cous cous... I ought to put that to use again.
The tagine is brand new, I've only gotten to make one meal in it so far but it was divinely tender, and very low-maintenance (throw food in tagine, set tagine in oven, remember to take it out!). Beef with fennel root and dates, served with cous cous... I ought to put that to use again.
09/08/2011
SOrry I had to leave! There was a fire that got closer to our house and we had to go to a friends until they put it out!
09/09/2011
Quote:
Hope everything came out okay!
Originally posted by
ToyGurl
SOrry I had to leave! There was a fire that got closer to our house and we had to go to a friends until they put it out!
09/09/2011
Quote:
I'm going to have to keep track of this, I love to cook!
Originally posted by
Antipova
So let's take a look at what we need to serve six people! (Or, if you live alone, this makes one week's worth of healthy packed lunches---daal keeps in the fridge a long time, or you can freeze it)
In three parts:
In the ... more
In three parts:
In the ... more
So let's take a look at what we need to serve six people! (Or, if you live alone, this makes one week's worth of healthy packed lunches---daal keeps in the fridge a long time, or you can freeze it)
In three parts:
In the middle is the bean step.
1 cup split red lentils
3 cups water
1 Tbsp sweet acid (lemon juice, tamarind juice)
On the left is the chapati step.
2 cups "chaki atta," or all purpose flour.*
0.5 cup warm water, and a cup with water to dip your fingers in.
1 stick of butter for dabbing on the chapatis as they cook.
*Chaki atta (Golden Temple or Sujata are some popular brands) is a very fine grind of whole wheat flour with some bran added. It's a pretty color, and the flavor is nice and nutty. If you don't live by an Indian market, you might have a hard time finding this---so just to make sure it works with all-purpose flour, that's what I used in these pictures. Find it if you can, but don't sweat it if you can't. I've also seen people do 1 cup all purpose flour + 1 cup whole wheat flour, to give a little of the nuttiness.
On the right is the flavor step.
1 Tbsp ghee, butter, or oil
1 tsp cumin seeds
1 onion
1 clove garlic, (minced)
enough fresh ginger (minced) to make ~1 tsp
2-5 bird's eye chilis (Thai chilis)---to taste!
dried spices:
2 tsp turmeric
1 tsp coriander powder
1 tsp cayenne powder
1 tsp garam masala
1 tsp salt
(All of these spices except garam masala come from my standard grocery store, garam masala I order from Penzey's. If you're having a hard time finding each of the individual spices, you could use a pre-mixed "curry powder," but you won't be able to have quite as much fun!)
I cook the lentils in a medium saucepan, the spices in a small skillet, and the chapatis in a large skillet. You'll also have more fun with chapatis if you use a rolling pin. When I lived with roommates with an electric pancake griddle, chapatis were even easier to make---so if you have a griddle I'd suggest using that. less
In three parts:
In the middle is the bean step.
1 cup split red lentils
3 cups water
1 Tbsp sweet acid (lemon juice, tamarind juice)
On the left is the chapati step.
2 cups "chaki atta," or all purpose flour.*
0.5 cup warm water, and a cup with water to dip your fingers in.
1 stick of butter for dabbing on the chapatis as they cook.
*Chaki atta (Golden Temple or Sujata are some popular brands) is a very fine grind of whole wheat flour with some bran added. It's a pretty color, and the flavor is nice and nutty. If you don't live by an Indian market, you might have a hard time finding this---so just to make sure it works with all-purpose flour, that's what I used in these pictures. Find it if you can, but don't sweat it if you can't. I've also seen people do 1 cup all purpose flour + 1 cup whole wheat flour, to give a little of the nuttiness.
On the right is the flavor step.
1 Tbsp ghee, butter, or oil
1 tsp cumin seeds
1 onion
1 clove garlic, (minced)
enough fresh ginger (minced) to make ~1 tsp
2-5 bird's eye chilis (Thai chilis)---to taste!
dried spices:
2 tsp turmeric
1 tsp coriander powder
1 tsp cayenne powder
1 tsp garam masala
1 tsp salt
(All of these spices except garam masala come from my standard grocery store, garam masala I order from Penzey's. If you're having a hard time finding each of the individual spices, you could use a pre-mixed "curry powder," but you won't be able to have quite as much fun!)
I cook the lentils in a medium saucepan, the spices in a small skillet, and the chapatis in a large skillet. You'll also have more fun with chapatis if you use a rolling pin. When I lived with roommates with an electric pancake griddle, chapatis were even easier to make---so if you have a griddle I'd suggest using that. less
10/13/2011
Quote:
Next meeting's on Monday: link
Originally posted by
biggieaddict
I'm going to have to keep track of this, I love to cook!
I hope you can make it, Biggieaddict!
10/13/2011