Culinary Class Memphis Herb Society May22

                                   

Culinary Class Memphis Herb Society Thursday, April 28, 2022 at Memphis Botanic Garden

                   https://www.youtube.com/watch?v=cPIROHrnXBo

Chicken Chettinad

 Chicken Chettinad

Chicken Chettinad is one of the most flavorful recipes of south India. It is known for its exotic taste and flavors. It’s delicious with steamed rice and naan bread.

 Ingredients:

3 pounds chicken breast marinated in yogurt and lemon juice and cut into pieces
4 tablespoons oil

1 teaspoon cumin seeds

2 medium size onions, chopped

1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon tomato puree or paste

2 teaspoons tamarind paste
1/3 teaspoon turmeric powder
1 teaspoon chilli powder (optional, depends upon spice level)
1 teaspoon cumin powder
1 teaspoon coriander powder

1/2 cup yogurt 

2 teaspoons chettinad masala (made out of toasted spices)

8-10 curry leaves

Salt to taste

1/2 cup yogurt for marination

1 tablespoon lemon juice for marination

Coriander leaves for garnishing.

Preparation:

Heat oil in a pan and sauté onions till light brown.
Add cumin and seeds sauté.

Add ginger and garlic paste. Sauté until cooked. Add half cup water and cook for smooth paste.
Add tomato paste and half cup water. Mix and cook well for 1-2 minutes.
Add turmeric powder, cumin powder, coriander powder, chilli powder, chettinad masala and salt. 

Sauté for few minutes.
Add water and cook well until gravy is smooth. 

Add marinated chicken pieces into the gravy and cook well.

Garnish with fresh chopped coriander leaves.

Potato Masala

 

Potato Masala

Potato masala (aloo masala) is a great recipe for dosa, poori, sandwiches, roti rolls (wraps). This can also be served as a sidedish with rice. This potato masala in South India is most commonly served with masala dosa as a filling. This delicious side dish tastes not only delicious but is also aromatic and very easy to make.

Ingredients:

1 pound potatoes boiled, peeled and cut in to medium size pieces

2 tablespoons oil

1 teaspoon cumin seeds

I teaspoon mustard seeds

I teaspoon ginger garlic paste

2 teaspoons lemon juice or amchur (mango powder)

1/2 teaspoon chili powder

1/3 teaspoon turmeric powder (optional)

1 teaspoon sambar powder (curry powder)

1 teaspoon cumin powder

1 teaspoon cilantro powder

6-8 curry leaves

Salt to taste

1-2 tablespoons fresh cilantro leaves chopped to garnish

 

Preparation:

Heat oil in a non-stick pan.

Add cumin seeds and mustard seeds and sauté till they change color.

Add ginger-garlic paste and sauté for a minute.

Add 1/4 cup water and mix.

Add turmeric, chilli powder, sambar powder, cumin powder, lemon juice and curry leaves. Mix it well and sauté a minute.

Add pieces of boiled potatoes until all spices are nicely coated on it.

Garnish with fresh cilantro leaves.

Coconut Chutney

 
Ingredients:

I cup grated coconut

1 tablespoon toasted gram lentils

1/4 cup peanuts toasted optional

2 green chilies (adjust spice to taste)

Add water and salt

Preparation:

Put all ingredients in a blender and make it to paste.

Seasoning:

Add 1 teaspoon oil, add 1/2 teaspoon mustard seeds, few lentil seeds, 1-2 whole red chilies, pinch of asafoetida  powder, curry leaves and let it crackle.

Take the seasoning out from the pan and mix with chutney.

Garnish with cilantro leaves.

Mixed Sprouts Salad

 

                                                      Sprouts Salad

Ingredients:

1/2 cup moong dal
1/2 cup chana dal (bangal gram) 

1/2 cup moth dal (mat/dew bean) 
1/2 cup masoor dal (lentils)
1/4 broccoli seeds 

Salt to taste 

Lemon juice 

Black pepper powder

Preparation:

How to make sprouts at home:
Soak all dals overnight and drain water. Transfer soaked dals onto a wet muslin cloth (or any cotton cloth). I use separate cloth for all dals. Tie the ends of the cloth and keep them in warm dark place (oven is a better place and can be kept undisturbed).

OR sprouts can also be grown in glass or a plastic container. Place a piece of cotton/muslin cloth to cover the top of the container. Secure it with elastic band.

Note: Make sure you keep the sprouts moist by sprinkling little water over them.

You should be able to get good sprouts within 2-3 days depending on the type of seed and the length of the sprouts.

Salad Preparation:

Mix sprouts in a bowl.
Add salt to taste and keep them in the microwave for one minute (for each one) to get rid of the raw flavor of the sprouts.
Add lemon juice, salt to taste and pepper powder.
Mix and serve.

You can save these sprouts for long time inside the refrigerator (without adding any cut vegetables and the spices). These sprouts can be tossed into regular salad of your choice.

I love this heart healthy salad!

Mixed Fruit Jam

 

Ingredients:

2 peeled chopped apples

2 peeled chopped bananas

2 cup mixed berry blend (strawberries, blueberries, blackberries, raspberries)

1/2 cup peeled chopped pineapple

1 cup sugar

1/2 tablespoon lemon juice

Preparation:

Add all fruits in a blender and blend it to puree.

Take a pan and add puree mixture in a pan.

Add sugar and stir the puree.

On a medium flame cook puree until it thickens.

Add lemon juice and stir well.

Let it cool until Jam thickens.

Transfer Jam into a clean glass jar.

Store in a refrigerator.

Serve this easy yummy homemade fruit jam with bread of your choice or any dessert.

You can use combination of fruits for Jam and very is healthy.

Invited Culinary Program Memphis Herb Society

 https://memphisherbsociety.org/events/culinary-program-indian-cooking-celebrating-herbs-and-spices-with-speaker-jayu-wagh/

Culinary Program: Indian Cooking, Celebrating Herbs and Spices with Manjit Kaur

Manjit Kaur, Cook Extraordinaire!

Manjit Kaur, Ph.D., MBA is a lady of many talents, who not only excels professionally as a former Research Scientist DFCI at Harvard Med-School but also as a busy involved community volunteer in our metro area. She is on several Germantown Commissions and is involved with other non-profit and charitable organizations. Manjit also pursues her creative side with painting, woodworking, and gardening. Another area that she is passionate about is her native Indian cuisine. She has shared her love of Indian cooking through Continuing Education, a TV show, and she also has her own blog site dedicated to ZaikaBharat or Taste of India!  Come join us and be enticed by the sophisticated layering of spices and herbs which are just some of the delicious hallmarks of Indian cuisine. Check out her blog site at zaikabharat.blogspot.com/

https://www.facebook.com/MemphisHerbSociety/posts/2535615226531197

https://www.facebook.com/MemphisHerbSociety/posts/wonderful-program-last-night-with-manjit-kaur-cooking-up-some-delicious-taste-of/2575721515853901/

Wonderful program last night with Manjit Kaur cooking up some delicious taste of India dishes. Her recipes she prepared last night and more can be found at her blog https://zaikabharat.blogspot.com/