Tag: South Asian
Gunpowder Rice
Gunpowder Rice
Milaga podi, aka gunpowder seasoning, is widely popular all over Southern India. The base of the seasoning consists of sesame seeds, urad and channa dal, Kashmiri chilies, and curry leaves; all dry toasted to enhance the flavors. Other additions you can add to the gunpowder seasonings include peanuts, rice, mustard seeds, black peppercorns, asafoetida, and dried coconut. All of the seasoning ingredients get ground to a fine powder. Not only is the seasoning great on rice, but it is great on meats, potatoes, etc.5
Equipment
- Spice grinder
Ingredients
- 3 cups cooked basmati rice
- 2 tbsp ghee
- salt to taste
Gunpowder Seasoning
- 1/4 cup sesame seeds
- 1/4 cup urad dal
- 1/4 cup channa dal
- 8 dried Kashmiri chilies
- 15 curry leaves
Instructions
- Dry toast all of the ingredients for 2-3 minutes over medium heat. Let them completely cool.
- Add the ingredients to a spice grinder.
- Grind to a powder.
- Mix the ghee into the hot cooked basmati rice.
- Season with 3 tbsp of the gunpowder seasoning; more or less to taste.
Shorshe Salmon Curry
Shorshe Salmon Curry
Shorshe curry is commonly eaten in Bangladeshi cuisine. The fish of choice in this spicy mustard based curry is the ilish fish, which is the national fish of Bangladesh. Being similar in flavor to herring and chad, the ilish fish has a high amount of omega 3 fatty acid. But being in the U.S., it is nearly impossible to find. I used a fillet of farm raised salmon as a substitute. This curry is very simple to prepare; ready in 20 minutes from start to finish. Serve the shorshe salmon with steamed basmati rice.
Ingredients
- 8 oz salmon fillet
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1 garlic clove thinly sliced
- 1 shallot thinly sliced
- 2 tbsp olive oil
- 1 green chili slit in half
- 1/2 tsp brown mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
Shorshe Sauce
- 1 tbsp ground mustard
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1/2 cup coconut milk
Instructions
- Mix together all of the sauce ingredients. Set aside.
- Season the salmon fillet with turmeric, cayenne, and sea salt. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the mustard seeds for 1 minute, followed by the cumin and fennel seeds for another 30 seconds.
- Add in the garlic and shallots. Sauté for 2 minutes.
- Pour in the shorshe sauce. Simmer for 1 minute.
- Place the salmon fillet in the sauce. Reduce the heat to medium low. Simmer for 10 minutes until the fillet is cooked through, basting with the sauce every few minutes.
- Half way through the cooking time, add in the green chili. Add a couple tbsps of water at a time if the sauce gets too thick.
Chicken Keema Kabobs
Chicken Keema Kabobs
Keema kabobs are heavily seasoned ground chicken wrapped around skewers and are either grilled or broiled. Making them is pretty self explanatory. The difficult part is skewering wet ground chicken. The secret is to toss the seasoned ground chicken thigh in the freezer for a half hour to firm it up. When forming the chicken around the skewer, it helps to wet your hands to keep the chicken from sticking. The kabobs will take about 15 minutes in total to grill.
Equipment
- metal skewers
Ingredients
- 1 lb ground chicken thigh
- 2 tbsp onion grated
- 4 garlic cloves minced
- 1/4 cup cilantro chopped
- 2 tsp ginger grated
- 2 bird’s eye chilies finely chopped
- 1 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp garam masala
Instructions
- Mix together all of the ingredients.
- Turn on your oven’s broiler. Equally portion out the ground chicken, forming around 4 metal skewers. Place the kabobs on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side.
