It's hard to believe this IHCC session is over now. For a very long time, Jaffrey has been a frequent guest in my kitchen, but never as often as in these last six months, when we've had at least one Jaffrey meal each week. Tonight I planned a bit of a celebration in honor of this.
For a starter we had Green Soup (Hara shorva) from Indian Cooking (p177). A kind of Indian cream of pea soup, it turned out to be really simple to make and quite tasty. It takes a bit longer that what I would call quick, but is really simple, so that makes up for a bit of time.
First simmer a chopped potato and a chopped onion in chicken stock, along with a cube of ginger, ground coriander and ground cumin. When the veggies are done, fish out the ginger, then add some chopped coriander, a green chili, frozen peas, salt, lemon juice, and ground roasted cumin. Simmer till the peas are done, then blend. I used my staff mixer, but a regular blender would work fine. When you're about ready to serve, stir in some cream and heat through. That's all. Pretty and tasty.
For a main there was Squid or Scallops in Spinach-Tomato Curry Sauce (Samundar ki kari) from Quick & Easy Indian Cooking (p72). It was the picture of the squid that attracted me to this dish, since I haven't cooked them in quite a while now, but I have scallops in the freezer wanting to be used, so I chose that option. And it's another winner from the Quick&Easy book.
You starting by popping mustard seeds in hot oil, then adding garlic and ginger. When the garlic turns golden, stir in a spice paste of cayenne, turmeric, cumin, ground coriander, salt, pepper, grainy mustard, and water. (Be sure to read the information about choosing the mustard. You can use the same stuff for Pork or Lamb Vindaloo on p33, which is a super recipe and amazingly easy for delicious taste.) Then stir in some tomatoes (I deseeded and chopped fresh ones, rather than using canned), spinach, and water, and simmer for ten minutes. Add the scallops or squid; when they're done, stir in some coconut milk. Serve over rice or noodles. Yum!
And a celebration wouldn't be complete without dessert, so we finished up with Banana Halva (Kelay ka halva) from the same book (p124). This is a really easy dessert you could make any time you have some bananas getting a bit ripe. A half recipe made two nice servings.
Mash your bananas and fry them in ghee or vegetable oil until they are brown and very soft. Turn the heat down low and stir in a bit of sugar. Stir in chopped pistachios and walnuts. I spooned the halva into individual dishes and set them in the fridge to cool to room temp while we ate, then served them topped with a bit of crème frîache.
Now it's time to put away all my Jaffrey books that have been stacked or spread about the dining table for many months now, new friends on the left, old friends on the right.
This post is shared with this week's I Heart Cooking Clubs.