Raw Banana Stir fry

 This recipe is adapted from cookdtv.

Ingredients

• 1 raw banana or 2 small bananas
• 2 tbsp sesame oil
• 1/2 tsp mustard
• 6 cloves crushed garlic
• 1 sprig curry leaves
• 1/4 tsp hing
• 1/4 tsp turmeric powder
• 1.5 tsp red chili powder
• 1.5 tsp coriander powder
• 1 tsp fennel powder
• 1 tbsp rice flour powder
• Salt

Method

1. Peel and slice the banana. Cook in salt + turmeric water till the raw banana is cooked through but still firm. Take care to not overcook as the raw bananas will become mushy otherwise.
2. Add the oil to a pan. Add mustard seeds, hing and curry leaves.
3. Toss in the garlic and stir fry till golden.
4. Add in the raw banana slices, stir carefully till they are coated with oil.
5. Add in the red chili powder, coriander powder and fennel powder, mix well. Cover and cook for a couple mins. Uncover and let roast till the raw smell from the spices is gone.
6. Add in the rice flour and toss till the raw banana pieces are evenly coated.
7. Roast on low heat till browned and crispy (do not roast on high heat as the powders will burn otherwise and taste bitter).

Green channa with spinach

 When S brought home frozen green channa from the grocery store mistaking it for green peas, I was stuck with Googling a recipe, having never made (or tasted) green channa before.

I found this delightfully named (I am sure it translates to a evocative description of the dish in Gujarati but to me it sounded like a pet name :)) "Lila chana na shuk" on  Neha's cooking blog. The dish tastes very good and everyone at home gave it two thumbs up.

Here is the adapted recipe.

Ingredients

For masala

• 1/2 bunch spinach (blanch it for 1 min in the same water that will be used to boil the channa)
• 4 cloves garlic
• 3 green chillis, chopped
• 1 inch ginger
• 1.5 tbsp peanuts
• 1 tbsp whole sesame seeds
• 1/4 c cilantro

To boil

• 2.5 cups frozen green channa
• 2 cups water
• 1/2 tsp sugar
• 1 tsp salt

To cook

• 2.5 tbsp peanut or any other vegetable oil
• 1/2 tsp ajwain
• 1/2 tsp jeera
• 1 bay leaf
• 2 cloves
• 1" cinnamon
• 2 dry red chillies (no need to break in half, use whole)
• 1/4 tsp hing
• 4 cloves garlic, chopped fine
• 1 inch piece ginger, chopped fine
• 1 tbsp coriander powder
• 1 tsp jeera powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4c chopped coriander leaves
• 1 tsp lime juice

Method

1. Heat 2 cups water in a pot. Add salt and sugar. Drop spinach leaves in it when the water comes to a boil. Fish it out with a slotted spoon after a minute and drop the leaves into cold water (this will maintain the brightness of the spinach).
2. Add the green channa to the water, bring to a boil, lower heat, cover and cook for about 10 minutes till the channa has softened a bit.
3. Grind all the ingredients in the "To grind" section to a fine paste.
4. Heat oil in a pan. Add in all the whole spices (ajwain, jeera, bay leaf, cloves, dry red chillies, cinnamon) and stir it till they are aromatic. Add in the hing and quickly stir.
5. Add in the garlic and ginger and stir till golden.
6. Add in the ground paste and cook uncovered till oil starts separating from the mixture.
7. Add in the spice powders (turmeric, coriander, red chili) and mix well.
8. Add the green channa, cover and cook for 10 mins till the oil starts floating to the top.
9. Add garam masala. and coriander leaves. Adjust salt.
10. Turn off heat and add lemon juice.

Zanzibar Pilau

  This simple and delicious recipe is also from the book "In Bibi's Kitchen".

Ingredients

• 1 cup  basmati rice, rinsed 3 times and preferably soaked for at least 30  mins
• 1/2 tbsp ghee + 1/2 tbsp olive oil
• 1 small onion, finely chopped
• 5 green cardamom pods
• 1 2" piece cinnamon stick
• 1/2 tsp ground cloved
• 1/4 cup full-fat coconut milk (you can increase this quantity and reduce the amount of water accordingly but I personally find the cooked rice too rich that way).
• 1 1/4 cup boiling water
• 1 tsp kosher salt

Method

1. Place ghee and evoo in a pan on medium-high heat till hot.
2. Add the onion and stir till it begins to soften (5 mins)
3. Add all the spices and stir for a minute.
4. Add coconut milk, boiling water and salt.
5. Add the drained rice.
6. Check for salt. It should taste slightly salty for perfectly salted end product.
7. Bring the rice to a boil, cover with a lid, lower heat to low and cook for 18 minutes
8. Turn off heat and let it sit, covered, for at least 10 minutes before serving. Fluff the rice prior to serving.

Xawaash Spice Mix

 This recipe is also from the book "In Bibi's Kitchen" referred to in the previous post. It is used in flavoring chicken and rice dishes. Any leftover spice can be stored in a air-tight container in a cool, dark place.

Ingredients

• 1" piece cinnamon stick, broken into small pieces
• 1/2c cumin seeds
• 1/3c coriander seeds
• 1tbsp whole black pepper
• 3 green cardamom pods
• 1/2 tsp whole cloves
• 1tbsp ground turmeric

Method

1. Heat a small skillet over medium hit.
2. Add all the whole spices, stir constantly till they are lightly toasted and aromatic (2 mins)
3. After cooling, grind to a fine powder.
4. Sieve and regrind the bigger pieces till it is mostly completely fine.
5. Add turmeric to the sieved powder and store in an airtight jar.

Digag Quimbe (African Chicken Stew)

 This flavorful recipe is from Hawa Hassan's delightful cook book, In Bibi's Kitchen. I have adapted the recipe to suite my Indian palate (read, made it a wee bit spicy).

This recipe makes use of Xawaash spice which is the next recipe in this blog.

Ingredients

Blend into a paste

• 2 ripe tomatoes
• 1-2 jalapenos (I keep the seeds, de-seed if you like it less spicy)
• 1 red bell pepper, chopped
• 1 tbsp tomato paste (or 1/2 cup tomatoes)
• 1/2 cup yogurt
• 2 tbsp xawaash spice
• 2 tsp kosher salt

For Cooking

• 500g boneless, skinless chicken breast, chopped into bite sized pieces.
• 2 tbsp EVOO
• 1 large red onion, finely chopped
• 6 large cloves garlic, minced
• 1 tbsp, ginger, minced
• 1 potato, peeled and cut into pieces
• 2 carrots, peeled and cut into coins
• 1 cup full-fat unsweetened coconut milk
• Crushed red pepper to taste
• Large handful chopped coriander

Method

1. Blend all the ingredients in the "blend into a paste section" into a smooth paste. No need to add water.
2. Warm the EVOO in a pan on medium heat. Add onion, garlic and ginger till the onion begins to soften (5 mins).
3. Add in 1tsp red pepper and give a stir.
4. Stir in the blended paste, bring the mixture to a boil, lower heat, cover and cook till fragrant (10 mins).
5. Stir in potato, carrot, chicken and coconut milk.
6. Cover the pot and cook till the chicken and veggies are done (30 mins). Stir occasionally to prevent sticking.
7. Taste and adjust for salt and spice, adding more as needed.
8. Garnish with cilantro and serve hot.

I served it with the tasty Zanzibar pilau.

Note that this stew tastes even more delicious the next day when the flavor has deepened.