Indian - May 2012

Diva: Ashley

Drinks: Mary Ellen
Bombay Sapphire Gin and Tonics

Pour a shot of gin over ice and add tonic to fill glass.

Ginger Lemonade Concentrate

2 c water
1 c sugar (can use honey)
2 T grated ginger
1 c lemon juice

Simmer sugar and ginger in water for 5 minutes-until liquid is clear. Let cool and add lemon juice. Mix with sparkling or still water and serve over ice.


Appetizer: Lovina
Samosa Cutlets with Cilantro Chutney

Potato Cutlets:
¾ bag frozen green peas (about 2 ½ c)
1 large onion, finely chopped
4 large cloves garlic, finely minced
9 medium potatoes
2-3 tsp tumeric
3 tsp cumin powder
3 tsp curry powder
3 tsp salt
½ jalapeno, finely chopped
juice of 2-3 lemons, freshly squeezed
oil for frying

Bring a large pot of salted water to boil. Meanwhile, steam peas and transfer to a large bowl then mash. In a large saute pan, heat 2 tablespoons canola oil and add peas, onion, garlic, and jalapeno. Add tumeric, cumin, curry and salt. Cook stirring often until onions are softened. In the meantime, wash potatoes and prick skins with a fork. Add to boiling water and cook until tender. Return pea mixture to bowl and add lemon juice. Mix and set aside. When potatoes are cooked, remove from water and allow to cool slightly until they can be handled. Remove skins and place in another bowl and mash until a coarse mealy texture is formed. Combine potatoes and pea mixture and season to taste. Set aside to cool. Coat bottom of large heavy saute pan (I used cast iron) with oil and heat over medium-high heat. Prepare patties by hand (about dollar-sized) and add to pan, reduce heat slightly to medium, and fry for approximately 2-3 minutes per side, until a nice brown crust forms. Cook patties in batches and serve immediately with Cilantro Chutney.

Cilantro Chutney
I bunch cilantro, stems removed, rough chopped
1 ½ large cloves garlic, whole
½ jalapeno, rough chopped
1 tsp cumin powder
juice of 1 lemon, freshly squeezed
1 tsp salt
¼ c whole raw almonds (about 8-10)
2-3 T water

Add all ingredients to blender and process until smooth. Add water to desirable consistency and season to taste. Can be made a day in advance to allow flavors to develop. Place a teaspoon-sized dollop on top of simosa patties.

**This recipe was contributed and prepared by my friend Monika’s mother, Sudha, during her visit to the Palouse for Monika’s graduation from WSU.

Soup: Colleen
Cold Mango Soup

lots of mango - maybe 4 or 5 cups?
2 c orange juice
juice of 2 limes
1½  c plain yogurt

Place ingredients in blender and purée.  Chill for at least two hour. Recipe slightly adapted from:  http://www.foodnetwork.com/recipes/saras-secrets/pack-and-pour-mango-soup-recipe/index.html  The original recipe produced a very, very thin soup that mostly tasted of orange juice.  I added a lot more mango and it ended up more of the consistency and flavor I was looking for.

Salad: Aven
Lentil Chopped Salad

1 c brown lentils, dry
1 large cucumber, diced
1 red or yellow bell pepper, diced
1 c diced tomatoes
¼ c fresh parsley, finely chopped
extra tomatoes and parsley for garnish, optional

Bring lentils to boil in 4 cups water, reduce heat and simmer for 20 minutes until lentils are tender but not falling apart.  Drain and cool lentils.  Toss lentils with dressing and then stir in veggies and parsley.  Garnish each serving with a large tomato slice and sprig of parsley.

Coriander and Ginger Dressing
2 T apple cider vinegar
2 T olive oil  
⅛ tsp ground ginger
¼ tsp ground coriander
pinch sugar
salt and pepper to taste

Mix ingredients well.

Side Dish: Hallie
Ginger Carrot Rice

3 c basmati Rice
1 onion
butter
6 carrots
ground ginger (how much do you like?)
1-2 c roasted peanuts chopped
salt to taste
cayenne to taste

Cook rice according to directions. I mix a little ground ginger in to infuse the rice. As the rice cooks, saute the onion in butter for about 10 minutes. Add the grated carrots and ground ginger to the onions and cover to steam for about 2 minutes. Add the cayenne and salt to taste and combine the rice, peanuts, and sauteed veggies.

Entree: Erin
Garam Masala Scallops (with Roasted Acorn Squash or Jasmine Rice)

1 large (1 1/2- to 2-lb) acorn squash (Disregard squash directions if using Jasmine Rice instead)
¾  lb sea scallops, tough muscle removed from sides if necessary
1 ½  T vegetable oil
¾  tsp turmeric
1 ½  T minced seeded jalapeño chile
1 large garlic clove, minced
2 tsp grated peeled fresh ginger
1 T plus 2 tsp fresh lime juice
¼  c water
¾  c heavy cream
1 ½  tsp garam masala
Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne

Prepare squash:
Preheat oven to 375°F.
Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
Prepare scallops after squash has been roasting 30 minutes:
Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
Cook jalapeño, garlic, ginger, and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.

Cooks' notes: Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes. For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan. Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.


Dessert: Stacey
Chai Masala Cake

Filling/Topping:
1 T butter
3 T brown sugar
1 ½ T flour
⅓ c chopped walnuts
2 tsp chai tea (dry)

Batter:
1 ¼ c flour
⅛ tsp salt
½ tsp baking soda
1 tsp baking powder
6 T butter, softened
½ c sugar
2 eggs
¾ c plain yogurt
1 t. vanilla

Pre-heat oven to 350 degrees
Butter a loaf pan and flour well.

Topping/filling:
In a shallow dish mix ingredients with a fork until crumbly.

Batter:
Sift dry ingredients together in a bowl.
Cream butter and sugar.  Add eggs and vanilla.  Mix well with a mixer.  Alternately add flour mixture and yogurt.  Mix until smooth and creamy.
Put half of the mixture into the loaf pan.  Spoon in ¾ of the topping mixture.  Add the rest of the batter and then spoon the rest of the topping mixture on top.
Bake for 40 minutes.  Let rest in the pan for 10 minutes then turn onto a cooling rack.

Serve slices with ice cream and strawberries (optional)

Lottery: Tiffany

Colors - August 2006

Diva: Michelle

Drinks: Carrie Caselton - Blue (sub for Sara)
Blue Hawaiian Boones Farm!

Appetizer: Tiffany - Green
Caprese

3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
Crusty baguette cut into 1/4-inch thick slices

Layer alternating slices of bread, tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle with extra-virgin olive oil and season with salt and pepper, to taste.

Salad: Erin - Red
Harry’s Strawberry and Tomato Salad

6 ounces (1 cup) cherry tomatoes, halved
1 c (about 1/2 pound whole berries) small strawberries, trimmed and halved
1 T extra-virgin olive oil
1 T aged balsamic vinegar
1 T finely grated lemon zest (about 1 lemon)
½ tsp table salt
¼ tsp freshly ground pepper
2 heads Boston lettuce, halved and cores removed
2 tsp fresh chives, minced

In small mixing bowl, toss together tomatoes, strawberries, oil, vinegar, zest, salt, and pepper. Let marinate at room temperature 10 minutes.

To serve, place lettuce-head halves on 4 plates. Top each with tomato-strawberry mixture. Sprinkle with chives.

Soup: Tamara - Yellow
Sweetcorn and Potato Chowder

550g (20 oz) potatoes
1 large onion
1 sweet green bell pepper
125g (4oz) mushrooms
2 cloves garlic
2 stock cubes
285g (10oz) sweetcorn kernels (1x326g can, drained and rinsed)
1 bay leaf
1 tsp mild mustard (e.g. garlic mustard)
1/2 tsp dried thyme
Black pepper to taste

Peel and chop the potato, onion and green pepper. Slice the mushrooms, halving them first if they are large. Chop the garlic finely. Dissolve the stock cubes in a pan with 1 liter (35 fl oz, 4 1/2 c) water. Bring to the boil, then add everything else except the mustard, herbs and seasoning. Simmer for about 25 minutes until the vegetables are just tender. Add the mustard and thyme, and simmer 5 minutes more. Season to taste with black pepper and serve.

Side Dish: Mariah – Purple
Cabbage Slaw

3 c shredded napa or Chinese cabbage
1 large navel orange, peeled and sectioned
¼ c chopped watercress
2 T. canola oil
2 T. rice wine vinegar
2 tsp sugar
¾ tsp grated fresh gingerroot
¾ tsp reduced-sodium soy sauce
Dash of pepper
1 T chopped walnuts

Cabbage Slaw
2 ½ c bagged cabbage slaw mix or shredded cabbage
1 medium carrot, chopped
1 c fresh spinach, torn into bite-size pieces
2 T chopped fresh parsley, if desired
2 T rice wine vinegar
2 T white wine vinegar
1 T light soy sauce
1 T sesame oil
1 tsp sugar
1 tsp finely chopped peeled fresh gingerroot
Dash of salt
Dash of pepper
1 T sesame seeds, toasted*

Toss cabbage, carrot, spinach and parsley in large bowl. Mix or shake vinegars, soy sauce, sesame oil, sugar and gingerroot. Pour dressing over cabbage mixture; toss. Refrigerate 30 minutes.

To serve, stir in salt and pepper; sprinkle with sesame seed.

Entree: Lovina – Green
Roasted Salmon with Cilantro Pesto

2 lbs. fresh salmon fillets
1 clove garlic
1 c cilantro leaves, loosely packed
2 T. olive oil
2 T. lime juice
1/8 tsp salt
1/8 tsp ground black pepper
2 ½ ripe roma tomatoes\raw, seeded and chopped

Preparation Preheat the oven to temperature 400°F. Make the pesto in a food processor or blender; process the garlic, cilantro, oil, and lime juice until creamy. Season to taste. Spray baking pan with oil and place the salmon skin-side down. Spread the pesto on the salmon, cover with the chopped tomatoes and season with salt and pepper. Bake uncovered for 15 to 18 minutes.
(Serves 4)

Dessert: Absent
Chocolate Bars from Ashley’s lottery bags

WildCard: Nicole - Blue
Blueberry-Blue Cheese Dip

This perfect blend of delicate sweetness and tangy, full-bodied flavor comes together in a snap. Serve with fresh raw vegetables, crackers or apple slices.

6 oz. Danish blue OR Maytag blue cheese, crumbled
1 ½ c fresh OR thawed frozen blueberries
1 (8-oz.) package cream cheese
½ tsp salt
½ tsp freshly ground black pepper
¼ to ½ tsp. hot chili sauce
½ c finely sliced green onion, green part only
½ c chopped walnuts

Place blue cheese and blueberries in bowl of a food processor fitted with metal blade and blend until smooth, about 2 minutes. Transfer mixture to a bowl and stir in remaining ingredients. To give the flavors time to meld, cover and refrigerate at least 1 hour or as long as 3 days.
Makes 3 cups.

Lottery: Ashley
Colored gift bags and chocolate bars

Tantalizing Thai – April 2006

Diva: Nicole

Drinks: Mariah
Thai Iced Tea

Thai Tea from the Co-op (Good Earth) with star anise, cinnamon, and vanilla. The steeped tea then is flavored with sugar, and after being cooled is mixed with cream and often condensed milk for a refreshing creamy drink add vodka with a real doozy!

6 c water
1 c Thai tea
¾ c sugar
6 T cream
6 T condensed milk

In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.









Appetizer: Ashley
Potstickers with Prawn and Cilantro

1 package gyoza or wonton wrappers

Filling:
1 egg, lightly beaten
¼ tsp salt
1 c ground pork (not lean)
4 ounces shrimp meat, finely chopped
6 shelled and deveined prawns, finely chopped
5 water chestnuts, fresh or canned, finely chopped
4 T shredded carrot
¼ c chopped fresh cilantro leaves
2 T minced green/spring onion
1 T minced ginger
1 T soy sauce
1 tsp sesame oil
Freshly ground black or white pepper, to taste

Lightly beat the egg with the salt. Place the pork in a bowl, add the shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, egg, soy sauce, sesame oil and pepper. Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier). Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add ½ cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Vegetarian Potstickers

½ pound firm tofu
½ c finely shredded carrot
½ c finely chopped bok choy
¼ c finely chopped water chestnuts
¼ c finely chopped bamboo shoots
¼ c finely chopped garlic chives
2 cloves garlic, peeled and minced
1 T dark soy sauce
½ tsp sesame oil
¼ tsp salt
1 package potsticker or gyoza wrappers
2 T oil for frying the dumplings

Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier). Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add ½ cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Salad: Tiffany
Green Mango Salad

2 firm green mangoes
¼ c dry shredded unsweetened coconut
2 c bean sprouts
½ c fresh basil
3-4 spring onions, sliced
handful of peanuts or cashews, left whole or roughly chopped

Dressing:
2 T soy sauce
2 T lime juice
1 T brown sugar (loose, not packed)
1-2 fresh red chillies, de-seeded and minced, OR 1-2 tsp. Thai chili sauce

Place the coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut (as if you were stir-frying it) for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside. Tip: Once the coconut is toasted, remove it from the pan right away and place it in a bowl, otherwise it will keep on toasting!

Peel off the green skin of the mangoes and discard. Grate the orange flesh of the mangoes into a mixing bowl. Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup. Set aside.

To the bowl of shredded mango, add: bean sprouts, basil, spring onions, plus half the toasted coconut. Toss well to combine. Add the dressing and toss again. Place on a serving platter. Sprinkle the nuts over top plus the remaining toasted coconut, and enjoy!

Soup: Erin
Lemon Grass-Tofu Soup

A little note about this and other soups: lemon grass, galangal root and lime leaves, the trio of flavors that give many Thai soups their distinctive taste are unchewable, but form dictates that they be left in the soup. It is then up to the soup slurpers to avoid eating them. Furthermore, though lemon grass is easy to find, galangal root and lime leaves are not so easy. They can be substituted with ginger root and lime juice respectively as indicated in the recipes.

4 c water
1 stick lemongrass
4 lime leaves (or 2 tbsp lime juice)
1 inch galangal root (or ginger root)
2 fresh hot chilies
3 T fish sauce
1 tsp sugar
1 ½ tsp chili paste
2 oz button mushrooms, quartered
5 chicken breasts/tofu
3 T lime juice
Fresh coriander leaves

Heat 4 cups water in a soup pot to boiling.

Smash the lemon grass with the flat of a chef's knife once, and then cut into 1- inch pieces; tear the lime leaves into thirds; and slice the galangal into thin rounds. Reserve all three of these ingredients together.

Crush the fresh chilies and cut in half. Reserve separately.

When the water has boiled, add the reserved lemon grass/galangal/lime leaves. Boil for 1 minute. Add fish sauce, sugar and chili paste. Boil for another 2 minutes. Add mushrooms and boil for 2 minutes. Add partially/completely cooked chicken and lime juice (3 tbsp plus the other 2 tbsp if you haven't used the lime leaves) and lower heat to medium-high. Cook until chicken is done. Transfer to a soup tureen, decorate with fresh coriander leaves and serve immediately.

Side Dish: Tamara
Thai Marinated Cucumbers

1/3 c white vinegar
¼ c sugar
¼ c water
¼ tsp salt
1 large cucumber
¼ c chopped roasted peanuts

In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved. Remove from heat and let cool to room temperature. Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices. Place in a serving bowl, pour marinade over cucumbers; stir to blend. If made ahead, cover and refrigerate for up to 2 hours. Top with peanuts before serving.

Entree: Sara
Scrumptious Shrimp in Yellow Curry

½ lb cooked shrimp
1 T veggie oil
1-2 mixed bell peppers, halved and sliced
1 large onion, white, chopped
1 T fresh ginger, minced
2-5 cloves garlic, minced
2 T yellow curry paste
2 cans light coconut milk
2-3 red potatoes
2 carrots julienned
1 T curry powder (equal parts turmeric, coriander, mustard)
pinch cayenne
1 T fish sauce (or soy sauce)
1 T sugar
3 spring onions chopped

Heat oil in large sauce pan or wok. Brown onion, add ginger and garlic. Add curry paste and mix well. It’s okay if globby, it will meld. Add coconut milk. Add carrots and potato. Boil uncovered until potatoes are cooked. Add shrimp (or tofu), bell peppers, fish sauce (or soy). Add sugar, chilies and curry. Simmer 5 minutes. Serve alone or with rice. Adjust as needed for salt, heat and veggie needs.

Dessert: Lovina
Fried Bananas with Thai Ice Cream

Fried Bananas

1 pound bananas, about 6 or 8. Traditionally small Asian bananas are used but you can use any bananas.
1 c rice flour
1 c all purpose flour
1 teaspoon baking soda
1 c water
½ c coconut milk
½ tsp salt
¼ c sesame seeds
3 T sugar
¾ c shredded coconut
4 c oil for deep frying

Peel and slice each banana lengthwise into four slices. In a mixing bowl, combine all the batter ingredients and stir just to mix together. Heat the oil in a deep fryer or wok to 375 degrees F. Dip each piece of banana into the batter to completely coat, and deep fry until golden brown. Remove from oil and drain on paper towels. Serve with Thai ice cream.

Thai Ice Cream

2 c coconut milk
1 c water
4 eggs
1 tsp of vanilla or rosewater
pinch of salt
2 tsp of shredded coconut
sprigs of mint for garnish

Stir fry the coconut until golden brown. In a saucepan, heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil.

In a bowl, beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.

Transfer the mixture to a double boiler and gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.

Remove from the heat and allow to cool, then transfer to a ice cream maker. Let the mixture work in the ice cream maker for 20-30 minutes then transfer the metal bowl to the freezer.

WildCard: Stacey
Thai-phoon Cocktails

one part mandarin vodka
two parts fresh squeezed orange juice
two parts sweet and sour mix

blend in blender with lots of ice
pour into a large glass. Float champagne on top and garnish with a fresh wedge of lime and a straw.

Lottery: Michelle