Tag Archives: Herbs

Fenugreek Chicken, Bengali Style

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  • 2 tsp. canola oil
  • 1 1/2 c. chopped onions
  • 1 Tbsp. fresh ginger
  • 2 tsp. chopped garlic
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1.2 tsp. ground cardamom
  • 1 tsp. ground turmeric
  • 1/2-1 tsp. cayenne
  • 2 tsp. mustard oil
  • 1/8 tsp. ground fenugreek seed
  • 1 tsp. mustard seeds
  • 2 tsp. lime juice
  • 3 Tbs. chopped fenugreek leaves

8 boneless chicken breast halves
Peel and chop the ginger.  Heat the canola oil in a frying pan.  Add onions, ginger and garlic and stir for 2 minutes.  Reduce heat to low.  Add about 2 Tbsp. water.  Continue cooking until onions are golden brown.  In a food processor or blender, process the cooked onion mixture and 1/4 c. water to a paste.  Add the coriander, cumin, cardomom, cayenne and fenugreek seed to the paste mixture.  Process just to combine.  Heat the mustard oil to smoking point in a large frying pan.  Add the mustard seeds and cook until they crackle.  Add the chicken breasts and lightly brown on both sides.  Add the ground paste mixture and stir for 1 minute.  Add about 1 cup of water, bring to a boil.  Reduce the heat and simmer, covered, 10-15 minutes or until chicken is tender and cooked.  Add more water if necessary during cooking to prevent burning and sticking.  Stir occasionally.  Add the fenugreek leaves and cook until tender.  Sprinkle with lime juice before serving.

From Indian Light Cooking by Ruth Law.

Cubed Potatoes with Fresh Fenugreek

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  • 1 1/2 lbs. new potatoes
  • 5 Tbsp. oil or ghee
  • 1 tsp. cumin seeds
  • 1 tsp. black mustard seeds
  • 1 1/2 c. fenugreek greens
  • 1/4 tsp. cayenne
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 2 tsp. lemon or lime juice

Wash potatoes and boil them in their skins until just fork tender.  Do not over cook.  Run under cold water and peel.  Cut into 3/4 inch cubes.  Heat the oil or ghee in a heavy frying pan.  Saute the potatoes quickly until they begin to brown, then remove with a slotted spoon and set aside.  Add the cumin and mustard seed to the hot oil and fry until the mustard seeds turn grey and sputter.  Stir in the fenugreek greens, cayenne (substitute paprika if you wish a mild dish), turmeric and a sprinkle of water, cover and reduce heat to moderately low. Cook for 8-10 minutes, then add the potatoes, salt and garam masala.  Shake the pan or gently toss to mix, cover and cook until the potatoes are heated through.  Sprinkle with lime or lemon juice before serving.

From The Best of Lord Krishna’s Cuisine by Yamuna Devi

Chrysanthemum choy

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Chrysanthemum choy is a cultivated edible chrysanthemum, eaten before it blooms. The tough stems are discarded and only the top, tender stems and leaves are eaten. It is available at Oriental groceries.

  • 100 g /4 oz minced pork
  • 2 1/2 tbsp freshly ground black pepper
  • fish sauce
  • 1 shallot, peeled and finely chopped
  • 1.5 litres chicken stock
  • 450 g/1 lb chrysanthemum choy
  • 2 spring onions, cut into 5 cm/2 inch lengths

Put the pork in a bowl with a pinch of black pepper, 1 teaspoon fish sauce and the shallot. Mix well, then leaves to stand for about 15 minutes. Shape the mixture into about 24 small balls, using about 1 tbsp for each.Put the stock in a pan and bring to the boil. Add the pork ball and boil for 12 minutes, then add the remaining fish sauce and black pepper to taste.Put the chrysanthemum choy and spring onions (scallions) in a warmed large soup tureen. Pour over the boiling stock and meatballs. Serve hot with rice and fish sauce.

Serve 4

Chicken Pad Thai

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  • 1 lb. boneless, skinless chicken, cut into 1” cubes
  • 5 Tbsp. plus 1 tsp. Asian fish sauce
  • ½ lb. firm tofu, cut into 1/4” cubes (optional)
  • 1 c. water
  • 2 Tbsp. lime juice
  • 1 ½ tsp. rice wine vinegar
  • 2 Tbsp. sugar
  • ¾ tsp. salt
  • ¼ tsp. cayenne
  • ¾ lb. linguine or chuka soba (chow mein noodles)
  • 3 Tbsp. cooking oil
  • 4 cloves garlic, chopped
  • 2/3 c. peanuts, chopped fine
  • 4 c. cabbage, thinly sliced
  • 2 scallions, thinly sliced
  • ½ c. lightly packed cilantro leaves

In a small bowl, combine the chicken with ½ tsp. of the fish sauce. In another bowl, combine the tofu (if using) with another ½ tsp. of the fish sauce. In a medium bowl, combine the remaining 5 Tbsp. fish sauce with the water, 1 ½ Tbsp. lime juice, the vinegar, sugar, salt and cayenne. In a pot of boiling, salted water, cook the pasta until done. Drain. Meanwhile, in a wok or large frying pan, heat 1 Tbsp. of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3-4 minutes. Remove. If using the tofu, put another Tbsp. of oil into the pan, add the tofu and cook, stirring, for 2 minutes. Remove. Put remaining Tbsp. of oil in pan, add garlic and cook, stirring, for 30 seconds. Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in chicken, tofu (if using), and 1/3 c. peanuts. Remove from heat. Stir in remaining ½ Tbsp. lime juice, cabbage, scallions and half of cilantro. Top with remaining peanuts and cilantro.

Serves 4.

Adapted from Food and Wine Magazine’s Quick From Scratch Chicken Cookbook.

Cashew Salad with Tamarind Dressing

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  • 8 Chinese cabbage leaves
  • 1 large carrot
  • 1 cucumber
  • 6 scallions
  • 8 slices dried mango
  • ½ cup cashews, toasted and coarsely crushed

For the dressing:

  • 1 ½ Tbsp. tamarind paste
  • ½ tsp. coarsely crushed toasted Szechuan peppercorns
  • 2 tsp. sesame oil
  • 1 garlic clove, finely chopped
  • ½ tsp. brown sugar
  • 2 Tbsp. Thai basil or cilantro, chopped
  • Salt to taste

Put tamarind paste, Szechuan pepper, sesame oil, garlic, sugar and chopped herb into a screw-top jar and shake well. Set aside. Stack the Chinese cabbage leaves on top of one another and slice thinly. Julienne or grate the carrot into long thin sticks about 2” long. Seed and slice the cucumbers into long thin 2” sticks. Divide the shredded leaves onto four plates, top with the strips of carrot and cucumber. Top with chopped scallions and dried mango. Drizzle the dressing over the salads and sprinkle cashews on top. Serve immediately. Serves 4. From Easy Vegan from Ryland Peters and Small.

Carote Insalata

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  • 2 lbs carrots
  • coarse grain salt
  • 1 med lemon
  • 15 sprigs Italian Parsley
  • 2 cloves garlic
  • 2 Tbs. capers
  • ½ cup olive oil
  • salt & pepper to taste

Boil carrots, skin on, for 10 minutes.  Remove skins by rubbing under cold water.  Cut into ¼ inch disks.  Cut lemons into quarters then slice as thinly as possible.  Chop parsley and garlic.  Mix all ingredients in a glass bowl & season to taste.  Serve at room temperature.

Cabbage Salad with Apple and Celeriac

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  • 1 small green cabbage
  • 1 bunch watercress
  • 1/2 small celeriac
  • 1 Granny Smith apple
  • 1 shallot
  • 1 Tbs. sherry vinegar
  • Salt and pepper
  • 2 Tbs. hazelnut or walnut oil
  • 1 Tbs. olive oil
  • Chives and chervil for garnish

Prepare a vinaigrette:  peel and dice the shallot and combine with the sherry vinegar, salt and pepper, and the two oils in a large salad bowl.  Cut cabbage in half, remove core and slice thinly.  Wash and dry watercress, removing larger stems.  Peel celeriac, cut into thin slices, and then into julienne.  Peel and core the apple and cut into small dice.  Add the cabbage, watercress, celeriac, and apple to the vinaigrette and toss thoroughly.  Serve with chopped chives and chervil on top.

Bouquet Garni

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  • 1 sprig parsley
  • 1 sprig chervil
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 sprig thyme

Tie fresh herbs together with kitchen thread or put dried herbs into a small piece of cheesecloth and tie into bag form. Add to ingredients as directed in recipe. Remove before serving.

Bok Choy and Mint Salad

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  • 1 head of bok choy, finely slivered
  • 1/2 cup thinly sliced red onion
  • 1 medium shredded carrot
  • 1 cup shelled soy beans

Dressing:

  • 1/4 cup minced fresh mint leaves
  • 2 tablespoons minced fresh cilantro
  • salt and pepper to taste
  • 1/2 cup rice wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons Dijon mustard
  • 1 clove of minced garlic

Wash and drain bok choy.  In a bowl, combine slivered bok choy, onion, shredded carrot, soy beans.  Place mint, cilantro salt pepper, rice wine vinegar, sugar, mustard and garlic in a blender and puree. Just before serving pour over bok choy and toss ingredients. Dressing the salad at the last minute will keep it nice and crunchy.