Just sent to me and, I’m making em…..
Indonesian Coconut Rice:
INGREDIENTS:
2 tablespoons organic canola oil
1 yellow onion
3 garlic cloves, minced
4 scallions, minced
1 tablespoon grated fresh ginger, minced
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon dry mustard
½ teaspoon hot red pepper flakes
¼ teaspoon ground cloves or allspice
2 teaspoons sugar, or to taste
4 cups cooked brown rice
1 cup shredded coconut
Salt and freshly ground black pepper
DIRECTIONS:
Heat the oil in a large skillet over medium-high heat, add
the onion and garlic, and cook until onion is softened, about 5 minutes.
Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper
flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes.
Add the rice and stir to mix evenly. Gently stir in the coconut. Season
to taste with salt and pepper and heat until hot. Cover, and set aside
for 5 minutes before serving.
Chickpea Curry:
INGREDIENTS:
1 cup dried chickpeas
4 cups water
1 teaspoon salt
1 tablespoon vegetable oil
2 cardamom pods
1 small stick cinnamon
2 bay leaves
1 teaspoon cumin seeds
1 large onion, finely chopped
1 fresh hot green chili, halved lengthwise
½ -inch
Fresh ginger, peeled and grated
Tomatoes, pureed
Salt to taste
½ teaspoon turmeric
½ teaspoon cayenne pepper
½ teaspoon mango powder
1 teaspoon coriander powder
Sliced onions and fresh coriander leaves, for garnish
For a Roasted Spice Mixture:
1 teaspoon coriander seeds
2–3 cloves
teaspoon cumin seeds
1 dried red chili
DIRECTIONS:
1. Dry roast all the roasted spice mixture ingredients and grind to a powder.
2. Soak the chickpeas overnight in 4 cups water. Then place the soaked
chickpeas with the soaking water in a pressure cooker with 1 teaspoon
salt. Cook for 18–20 minutes if using a pressure cooker (starting from
the time the pressure cooker has a full head of steam), and about an
hour if cooking in a pan. The chickpeas should be well cooked—until they
are slightly broken. Drain, and reserve the cooking liquid.
3. In a large frying pan, heat the oil and add the cardamom, cinnamon,
bay leaves, and cumin seeds. Stir over medium heat until fragrant. Add
onion and sauté for 10–12 minutes until browned.
4. Add the fresh green chili, ginger, and the pureed tomatoes. Cover the
frying pan and simmer for 3–4 minutes. Add the salt, turmeric, cayenne
pepper, mango powder, and coriander powder. Stir thoroughly.
5. Add the cooked chickpeas and stir gently. Add some of the reserved
drained cooking liquid to bring it to the desired consistency. Add the
roasted spice mixture, bring to a simmer, then turn off the heat.
6. Serve garnished with sliced onions and coriander leaves.
Susan Powter
