Week 10

World Cuisine
Menu: South India

Tamarind Sauce

Jhinga Kari: Shrimp curry

Eratchi Ularthiyathu: Kerala-style lamb

Gobhi: Cauliflower fritters

Tomato Chutney

Kheere ka raita: Yogurt with cucumber and mint

Puris: deep fried puffed Bread

Chai Masala: spiced tea

 Tamarind Sauce

• 7 tbs. Tamarind paste

• 10 tbs Palm sugar
• 2 cups water
• Cayenne pepper TT
• Salt TT

Procedure:

1. Combine tamarind, sugar, water; bring to boil, reduce to a

simmer, and cook to a jam like consistency
2. Add salt and cayenne to taste.

Jhinga Kari: Shrimp curry

• ¼ cup Chee
 • 1 cup Onions, cut in half lengh wise then finely sliced
• 2 garlic cloves
• 1 tea ginger minced
• 2 tea coriander, ground
• 1 tea Turmeric
• ½ tea Chile power
• ½ tea Cumin ground
• 2 tbs. wh. Vinegar
• 1 # shrimp
• ¾ cup water

Procedure:
1. Heat Ghee, add onions, ginger. Cook until soft and slightly brown,
10 to 12 mins. Add ginger for 1 min.
2. Make a paste out of dry ingredients and vinegar.
3. Add paste to cooked onions and stir fry for 3 mins. Stirring
constantly.
4. Add shrimp and toss to coat. Add water and cook until just
cooked, 2-3 mins.
5. Serve hot

Eratchi Ularthiyathu: Kerala-style lamb

 •1 # boneless lamb shoulder, ½ in. dice cubes.
• 3 tbs veg oil
• 1 tea mustard seeds
• 2 cups onions. Finely sliced
• 1 fresh ginger
• 4 garlic cloves
• 3 dried hot chilies steamed and soften in 1/4th cup
• 20 curry leaves
• 1 tbs coriander, ground
• ¼ black pep, freshly ground
• 2 cups tom peeled seeded chopped with juice
• 2 tbs flake dried coconut
• 1 tea fennel, ground
• 1 tea salt
• ½ cup water
Procedure:

1. Rinse lamb pieces combine1 ½ cups water. Bring to boil. Cover

partially reduces to simmer. Cook until tender but still chewy. 15-
20 mins remove from heat drain and discard cooking liquid.
2. Sputter mustard seeds and curry leaves in hot oil. Add onions
and cook, stirring until richly browned. 10 mins
3. Make paste with ginger and garlic. Or in blender or mortar and
pestle.
4. Add paste to browned onions and cook until it begins to brown.
3-4 mins
5. Puree chilies and cooking water in blender. Add Chile puree to
onion mix, add curry leave, cook 30 secs until fragrant.
6. Add coriander and BP and stir 20 secs. Add toms with juice amd
cook. Stirring. Until very soft and mixture starts to dry out. 7-9
mins.
7. Add drained lamb cubes, coconut and stir until the meat is well
coated with the masala.
8. add fennel, salt, water; bring to boil, reduce to simmer. Cook
stiring occasionally. Until all the liq is absorbed and lamb is
tender, 25-35 mins, adding water if nessisary.
9. Serve hot
 Gobhi: Cauliflower fritters

• 3 cup Cauliflower florets

• 1 cup besan( chickpea flour)
• 1 tbs. Corriader, ground
• 1 tea BP, fresh ground.
• 1/8 tea cayenne peper
• 1 tea salt
• 1 tbs veg oil
• ¾ cup cold water
• OIL for FRYING As needed

Procedure:

1. Parboil cauliflour, keeping firm. Transfer to ice water and drain.

2. Mix remaining dry ingridients; add water until smooth nape
consistant.
3. Let batter stand 30 mins
4. Heat frying oil to 375
5. Coat cauliflower drain
6. Serve hot.
 Tomato Chutney

• 1 fresh ginger peeled

• 9 garlic cloves
• 1 tea. Caraway seeds
• 1 cup cider vinegar
• 3 cup tom, peeled seeded, rough chopped
• 3 green chiles seeded chopped
• ¾ cup suger
• 1 tbs. gold raisins
• 1 tbs. almonds, slivers, blanced
• 1 cinnamon stick
• 5 whole pep corns
• ¼ teaspoon cayenne pep
• 4 whole cloves
Procedure:

1. Grind ginger, garlic, a nd caraway with ¼ cup vinegar to a paste.

2. Combine all ingridients and bring to boil; reduce to a simmer.
Cook until thickens.1 -1 ½ hours
3. Serve chilled or room temp.
 Puris: deep fried puffed Bread

• 1 cup whole wheat flour

• 1 cup AP flour
• ½ tea salt
• 2 tbs. veg oil
• ½ cup water
• Oil for frying as needed
Procedure:

1. Combine flour with salt

2. Add veg oil and work until resembles course breadcrumbs
3. Slowly add water to form stiff dough knead 10- 12 mins or until
smooth. Rub with a little oil and ser aside 30 mins.
4. Work again, divid to 12 pieces; roll to balls
5. Keep coverd
6. Flatten to 5 in disks. Let sit 5 mins before frying
7. Heat 1 in frying oil to 350
8. Place poori in pan and use the back of slotted spoon to push the
poori gently into the oil with small swift strokes. Within seconds
poori will puff.
9. Turn and cook 30 seconds.