Tuesday, February 22, 2011

Week 8 - Indian Slow Cooking

I am very excited to announce that I got The Indian Slow Cooker last week! I love Indian food and am anxious to try the recipes in my slow cooker. I even bought a second one so I can make 2 dishes at once and have more of a complete meal. The bummer is that several of the recipes don't require all day to cook, so they won't necessarily work on days I am working. But I can certainly make them other days :) On to the recipes!

Slow Cooker Curried Chickpeas yields 13 cups
3 cups dried chickpeas, cleaned and washed thoroughly (I'm planning to soak mine the night before)
1 med yellow or red onion, finely diced
1 med tomato, diced
1 2-in piece of ginger, peeled and grated
4 cloves garlic, minced or grated
4-6 green Thai or serrano chilies, chopped
1 Tbs cumin seeds (I don't have the whole seeds so I'm using 1 tsp ground)
1 Tbs ground coriander
1 Tbs garam masala
1 Tbs chana masala
1 Tbs red chili powder
2 Tbs salt
1 tsp turmeric powder
12 cups water
2 Tbs chopped fresh cilantro
thinly sliced red onion and lime wedges for garnish

The instructions call to put everything from the chickpeas through water in the slow cooker and cook on high for 14 hours. I am not going to get up at 4 am to put this in the slow cooker, so I'm going to soak the chickpeas the night before, drain and rinse, and then combine with everything except salt in the slow cooker in the morning and cook on high until 6 pm and pray it comes out! The salt can slow the softening of beans that is why I'm leaving it out and will add it in towards the end of cooking. I may reduce the water by a cup since the chickpeas will have been soaked. Then you add the cilantro at the end and garnish w/the onions and lime. I'll come back and edit to include the results of my experimentation.

Slow Cooker Curried Spinach with Homemade Cheese (Palak Paneer) yields 10 cups with cheese from following recipe.
2 lbs fresh spinach, washed thoroughly
2 large red or yellow onions, roughly chopped
3 med tomatoes, roughly chopped
1 4-inch piece ginger, peeled and roughly chopped
20 cloves garlic, peeled
5-10 green Thai or serrano chilies, stems removed
4 Tbs ground cumin
1 heaping Tbs red chili powder
1 heaping Tbs garam masala
2 tsp turmeric powder
1 Tbs salt
12 oz paneer (recipe follows)

Put spinach through tumeric in the slow cooker. Cook on high for 3 hours. Stir once or twice and push down any spinach leaves that stick to the sides so they don't dry out. Blend until smooth w/immersion blender or transfer to blender and blend. Return puree to slow cooker. Add the salt and cook on low for another 2 hours. After cooking, add the paneer.

Paneer (homemade Indian cheese)
4 cups milk (preferably whole, non-homogonized and not ultra-pasteurized)
3 Tbs fresh lemon juice

Bring the milk to a boil over low heat in a heavy saucepan. Remove from heat and immediately add lemon juice. Mix well and cover w/tight-fitting lid. Let sit for at least 10 mins. Pour into cheesecloth-lined colander. Pull cheesecloth together at the corners, tie ends together, and hang the sac somewhere and place a bowl underneath to catch the whey. Let hang for a few hours. Remove cheese from sac and cut into 1-inch cubes. Save the whey for another use (like adding it to smoothies!)

Rice Pudding (kheer) yields 9 cups
1 cup white basmati rice, washed well
1/4 - 1/2 cup agave nectar
1 tsp green cardamom seeds, crushed slightly
1/2 cup golden raisins
8 cups milk
2 Tbs chopped pistachios

Put rice, agave, cardamom, raisins and milk in saucepan. Bring to boil, reduce heat and simmer until all the liquid is absorbed and rice is very tender. Spoon into dessert dishes and sprinkle w/pistachios.

This post is linked up to Real Food Wednesday hosted by Kelly the Kitchen Kop.

No comments:

Post a Comment