Cleary Menu 12.26.

02 Curried Popcorn

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Saag Paner Chana Masala Chicken Tikka Raita Red Lentil Salad Lamb Curry Mint Chutney Nan

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Ginger Spice Cake
with cardamom poached pears & coconut ice cream

Chai

Heat 1⁄2 ghee or all oil in a large thick bottom pot over medium heat. Add the corn. remove lid for one second and slide spice mixture in – quickly cover pot again. . Combine ginger. spices and sugar on a small plate near the stove. cover and shake pot. When you hear the steady popping. Continue shaking the pan vigorously until popping stops.Curried Popcorn 3 Tbsp chopped candied ginger 1 tsp cumin 1 tsp coriander 1 tsp turmeric 1⁄2 tsp curry powder 1⁄2 tsp red pepper flakes 1⁄4 tsp ground pepper 1 Tbsp sugar 1 1⁄2 tsp salt 6 Tbsp ghee or Tbsp each oil and butter 1⁄2 cup popping corn 1. Drizzle with remaining butter.

yogurt and 1⁄2 the water. chilies and onions in a food processor and whiz until very finely chopped paste. Pour the curd mixture into colander and leave alone until most of the liquid has drained away. 2. grated 2 medium onions 2 tsp salt 1 tsp nutmeg 1 cup water 4 cloves garlic 4 green chilies. 2. squeeze out any excess water. Let sit for a few hours. Saag 2 lbs fresh spinach 1 1⁄2 inch piece fresh ginger. simmer for 5 minutes. Remove the pan from the heat and allow the mixture to stand for five minutes or until curds start to form. add lemon juice and yogurt. ginger. Return to pan. Line a colander with cheesecloth. nutmeg. Add rest of water IF necessary. add steamed spinach and process until smooth. reduce heat. Add salt cumin. add paneer and cream (if and as much as is necessary. Form into a square or rectangle and wrap tightly in the cloth. 3. Place garlic. Cut into bite-sized cubes. Transfer the mixture to the food processor. add paste and cook for about 5 minutes over medium heat. . Heat ghee in heavy pan. and stir until the mixture begins to curdle. Gather up the corners of the cloth and squeeze as much moisture as possible from the curd. Place on a board tilted toward drain and place heavy object on the paneer. Steam spinach until tender.Saag Paneer Paneer 8 cups whole milk 8 Tbsp lemon juice 4 Tbsp yogurt 1. chopped 4 Tbsp ghee 2 tsp ground cumin 6 Tbsp yogurt 1 cup heavy cream or milk 1. Heat the milk in a large saucepan until just boiling.

sauté until golden. cans) 4 tsps olive oil 2 medium chopped onions 1⁄2 tsp each – cinnamon. Drain chick peas. 2. Stir. cloves 1⁄2 tsp whole cumin seed 2 tsp ground coriander 2 large cloves garlic minced 2 inch fresh ginger root. cayenne and lemon juice. Mix gently. Can prepare a day in advance and refrigerate. add cumin seed. nutmeg. Warm before serving. add dry spices. .Chana Masala 2 cans chick peas (20 oz. add onion. Stir for 2-3 minutes. Turn heat to low. add to pan. May need a bit more salt. When they darken. grated 2 Tbsp tomato paste Salt/ cayenne pepper top taste 1 Tbsp lemon juice 1. Add garlic and ginger. cover and cook for ten minutes. Add tomato paste. Heat oil in heavy pan. Add salt. Stir.

cilantro and cucumber raita. cook it quickly in a sauce pan (to kill any chicken bacteria) and serve on side or pour over saffron rice and serve with chicken. Oil the grill. make sure you soak them for about an hour before (so they don’t burn so quickly) 2. and ground pepper 1. Pour marinade over chicken. nutmeg. turn to coat. 3. ginger and salt together to form a paste. minced 5 tsps minced ginger 1 1⁄2 tsp salt 3⁄4 cup plain (whole milk) yogurt 1⁄2 cup vegetable oil mixed with 1 Tbsp Chinese mustard (optional) 2 Tbsp lemon juice 2 tsp cumin 1 tsp mace. . lemon juice. Add mustard oil. red onion. Mash garlic. cumin. 4. nutmeg. If using wooden skewers. Thread chicken onto skewers. cayenne. mace.Chicken Tikka 2 1⁄2 lbs boneless chicken breasts cut into 1 1⁄2 cubes 3 garlic cloves. When hot. cardamom. grill chicken over medium hot fire for about four minutes preside or until cooked through and golden. Serve with lemon wedges. turmeric. cardamom. If there is extra marinade in the bowl. Wisk paste into yogurt. cayenne and pepper. turmeric. Cover and refrigerate for a dew hours.

. lightly toasted Fresh ground pepper 1. seeded and chopped 1 tomato. chopped 1⁄4 cup mint fresh leaves 1⁄2 tsp cumin seeds. Mix all ingredients together – serve with chicken and rice.Cucumber Raita 2 cloves garlic minced Salt 2 cups plain whole-milk yogurt 2 medium cucumbers. peeler.

Wash lentils and cook in boiling water for 5 or 6 minutes. capers. Makes 8 to 10 servings. Pour dressing over cooked lentils and let sit overnight. if possible. add the currants. or for several hours. . Rinse and drain well. The leftovers make a delicious filling for pita bread. At least 2 hours before serving. drained 1-1/2 cups finely chopped red onion Curried Vinaigrette: 3/4 cup corn oil 1/2 cup wine vinegar 2 tablespoons sugar 2 teaspoons salt (or to taste) 2 teaspoons freshly ground pepper 1 teaspoon ground cumin 1 teaspoon dry mustard 1/2 teaspoon turmeric 1/2 teaspoon mace 1/2 teaspoon coriander 1/2 teaspoon cardamom 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1.Red Lentil Salad 1 pound dried red lentils 1 cup currants 1/3 cup capers. and onions to the salad to marinate. until just tender. This salad keeps well. Combine all dressing ingredients and whisk to blend.

Add the garlic. 3. or until meat is tender. ginger. Add meat and cook. covered for 1 to 1 1⁄2 hours. chopped 1 1⁄2 Tbsp grated fresh ginger 2 1⁄2 tsps ground turmeric 1 1⁄2 tsps ground cumin 1 1⁄2 Tbsp ground coriander 1 1⁄2 tsp chili powder 3 lbs lamb cut into bite size chunks 1 1⁄2 tsp salt 1 large can crushed tomatoes 2 cups coconut milk Cilantro and unsalted cashews for garnish 1. simmer uncovered. . chopped 3 cloves garlic. turmeric. Stir in the salt and tomatoes and simmer. Heat ghee in large pan. chili. Add coconut milk and stir. stirring over high heat until the meat is well coated with the spice mixture and browned all over. crushed 3 green chilies. stirring until just soft. For another 5 minutes or until the sauce has thicken slightly. Serve garnished with cilantro and cashews. coriander and chili powder. 2. Stir until just heated through. add onion and cook over medium heat. cumin.Bombay Lamb Curry 1 1⁄2 Tbsp ghee 3 medium onions.

Mint Chutney Spicy dip made with fresh mint leaves. Mint Chutney. cover tightly and refrigerate. It is very versatile and can be served with almost any appetizer or meal. Since they are extremely flavorful. Blend till the mixture has a smooth consistency. To name a few well liked chutneys are Mango Chutney. It is one of the tastiest chutneys. chopped 3 tablespoons Lemon Juice 4-5 teaspoons Water 3⁄4 teaspoon Salt 1. 4. cooked or pickled vegetables and fruits. The mint and coriander leaves should be thoroughly washed and tightly packed to measure. Most chutneys and pickles are made from raw. they give a burst of flavor to a meal. Separate the leaves from the stem. 1⁄2 cup Mint Leaves 1⁄4 cup Coriander Leaves 1 Green chili. Indian Pickles & Chutneys are a great way to add flavor and zest to a meal. Blend all the above ingredients on medium speed in a blender. 2. . chopped 1 1⁄2 tablespoons Onion. They are served or taken in small quantities one teaspoon at a time. 5. Makes 3⁄4 cup. It can stay fresh in the refrigerator for one week. Tamarind Chutney. If the chutney is not to be served right away. 3.

. 4 cups All purpose flour 1 teaspoon Baking powder 1/4 teaspoon Baking soda 1 teaspoon of Salt 1 Egg. Preheat oven to 400 degrees F. The bread puffs slightly. Sprinkle one side with poppy seeds. is a white flour Indian flat bread. Here is an easy Nan recipe. baking powder. Cover with a damp cloth and place in a warm place for 2 hours. Nan’s can also be used to wrap seasoned grilled meats. Divide into 8 pieces. 3. yogurt and 2 tablespoons of the butter or ghee. Bake for 6 to 10 minutes until puffy and lightly golden brown. lightly browns on the sides. 2. Sift flour. seafood. A nan should be served hot and eaten immediately or else it tends to get chewy. or vegetables. Roll each piece into a ball then into ovals about 6 to 8 inches long. melted About 1 Cup of luke warm milk 1 Tablespoon poppy seeds 1. It is traditionally made in a brick and clay tandoori oven. 4. It is one of the most loved Indian breads. Stir in the beaten egg. Traditionally served as an accompaniment with an Indian curry.Nan Nan. Knead dough on a floured surface for 2 or 3 minutes until smooth. Knead well. baking soda and salt together in a bowl. Gradually stir in enough milk to make a soft dough. 5. A trip to an Indian restaurant usually involves the ordering of some kind of Nan. Grease a baking sheet with oil. Place it ( poppy seed side up) on the baking sheet. Brush both the sides of the rolled out Nan with oil. beaten 6 Tablespoons plain Yogurt (room temperature) 3 Tablespoons Butter or ghee. Enjoy it hot – plain or with your favorite Indian curry.

Rewarm before serving. Sift flour with soda and spices into medium bowl. Add brown sugar and beat until blended. Transfer batter to pan. Place 3/4 cup puree in small bowl for cake mix in buttermilk and vanilla. Beat in eggs 1 at a time. room temperature 3/4 cup molasses 1. Using electric mixer. Turn out onto rack: cool completely. . about 55 minutes. 3. drained well 3/4 cup buttermilk 3 cups flour 1 tsp soda 3/4 tsp all spice 1/2 tsp cloves 1 cup packed brown sugar 3 large eggs 1 Tbsp vanilla 1 1/2 tsp cinnamon 3/2 tsp ginger 1/2 tsp salt 1 cup butter. Spray 12 cup Bundt pan with non stick spray. Bake until tester inserted near center comes out clean. stirring often. Beat in flour mixture in 3 additions alternately with pear mixture in 2 additions. can pears in heavy syrup. 2. Let stand up to 4 hours. Add pears. beat butter in large bowl until fluffy. cut crosswise into 1/4 inch slices 1/2 cup sugar 1 tsp cardamom 1. peeled. Saute until pears are tender and juices thicken. Melt butter in large skillet.Ginger Spice Cake with Cardamom Poached Pears Cake 1 15 oz. then butter and flour pan. Preheat oven to 350° F. Puree canned pears in blender until smooth. Gradually beat in molasses. Cool cake in pan on rack 10 minutes. sprinkle sugar over. cored. Poached Pears 1/4 cup butter 2 1/2 pounds Bosc pears.

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