Authentic Indian meal spices up Eugene kitchen.Byline: THE $10 GOURMET By Jim Boyd Jim Boyd may refer to:
William Town, the sous chef at the University of Oregon's central kitchen, shares recipes today for an authentic Indian meal Indian meal n. See cornmeal. Noun 1. Indian meal - coarsely ground corn cornmeal meal - coarsely ground foodstuff; especially seeds of various cereal grasses or pulse that he learned from longtime friend Pauline Rugani of Eugene. Rugani is married to Dr. Indulal Rugani, who was born in India. She learned the recipes from her mother-in-law, and she allowed Town to cook the meal in the kitchen of her home. The meal consists of two curry dishes, both made with canned diced tomatoes In the simplest definition, diced tomatoes are just that, tomatoes that have been diced. In the United States retail environment, however, the term refers to a relatively recent arrival in the processed tomato market, generally consisting of canned chunks of plum tomatoes in tomato but each tasting quite different because of the way they are spiced. "We as folks in America think that curry means the yellow powder we get at the store," Town said. "Of course, in India curry means just spices. Every household has their own curry flavors." The centerpiece for the meal consists of boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" pork loin loin (loin) the part of the back between the thorax and pelvis. loin n. The part of the body on either side of the spinal column between the ribs and the pelvis. chops cooked with a mixture of onion, two kinds of chili peppers, tomatoes, fresh ginger, garlic and spices that include chopped fresh curry leaves. Curry leaves resemble bay leaves and impart a spicy, currylike flavor. Town served the chops with steamed jasmine rice jasmine rice n. A fragrant long-grain rice from Thailand. and with cabbage braised braise tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. in tomatoes, lime juice and a less elaborate mix of spices. A sweet cardamom- and coconut-flavored dessert made from wheat farina (familiar to everyone as Cream of Wheat Cream of Wheat is a hot breakfast cereal invented in 1893 by wheat millers in Grand Forks, North Dakota[1]. The cereal is currently manufactured and sold by B&G Foods. Until 2007, it was the Nabisco brand made by Kraft Foods. hot breakfast cereal breakfast cereal, a food made from grain, commonly eaten in the morning. The oldest type of cereal, known as porridge or gruel, requires cooking in water or milk. The modern breakfast cereals, however, are entirely precooked and eaten in cold milk. ) completed the meal. The name of this dessert can be spelled either "sewian" or "svnya," Rugani said. Town said he chose the menu because it has fresh, bright, exciting flavors that are suited to a spring meal. The $10 Gourmet is a feature that allows professional chefs to give menu ideas to home cooks by cooking a meal for two on a $10 budget. Small amounts of kitchen staples do not have to be included in the cost. The problem, when doing the accounting for this meal, is that some of the flavorings common in Indian households may not be available in the typical American kitchen. Town had to buy larger-than-needed packages of black mustard black mustard, n Latin name: Brassica negra, Brassica alba; part used: seeds; uses: emetic, diuretic, soothe skin irritation, homeopathic treatment of upper respiratory and gastro-intestinal conditions; precautions: individuals with renal seeds, chaat Chaat (Hindi: चाट, Urdu: چاٹ) is a word used across India, Pakistan and the rest of South Asia to refer to small plates of savory snacks, typically served at the side of the road from stalls or carts. spice mix (an all-purpose seasoning for salads and curries), wheat farina and fresh curry leaves. From the cash register receipts, $13.92 was his total cost for ingredients. However, if you subtract the value of the leftover mustard seeds, chaat, farina and curry leaves, the actual cost of the meal was $9.05 plus six tablespoons of vegetable oil, four tablespoons of brown sugar, a half cube of butter and a bit of salt from kitchen stocks. Town graduated in 1995 from Western Culinary Institute
His recipes follow: Indian Curried Pork 3 tablespoons vegetable oil 1/2 teaspoon black mustard seeds 1/4 teaspoon cumin seeds 1/2 teaspoon ground turmeric turmeric: see ginger. turmeric Perennial herbaceous plant (Curcuma longa; family Zingiberaceae), native to southern India and Indonesia. Its tuberous rhizomes have been used from antiquity as a condiment, as a textile dye, and medically as an 1/2 teaspoon ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. 1/2 teaspoon chaat spice mix 12 curry leaves, chopped 1 jalepeno pepper, chopped 1 Anaheim pepper, chopped 1 yellow onion, sliced 5 cloves garlic, chopped 4-inch piece ginger, chopped 1/2 of a 28-ounce can diced tomatoes 2 boneless pork sirloin chops 1/2 bunch cilantro, chopped In a large pan, heat vegetable oil until hot enough to pop a couple black mustard seeds placed in the oil. Add the spices, herbs, peppers, onions, garlic, ginger and tomatoes one after the other. Cook until onions are soft but not browned. Push the vegetable mixture aside to create a clear space for the pork loin chops. Add the chops, reduce the heat and let simmer for about 8 minutes on each side. When the chops are done, serve on a mound of the Vegetables With Steamed Rice (recipe follows) and Curried Cabbage (recipe follows). Garnish the plate with chopped cilantro. Serves 2. Curried Cabbage 3 tablespoons vegetable oil 1/2 teaspoon black mustard seeds 1/2 teaspoon ground tumeric 1/2 teaspoon chaat spice mix Juice of 1 lime 1/2 of a 28-ounce can diced tomatoes 1/2 medium head cabbage, finely sliced In a large pan, heat vegetable oil until hot enough to pop two or three black mustard seeds placed in the oil. Add the spices, lime juice and diced tomatoes. Then add the sliced cabbage. Cook until tender. Steamed Rice 1 cup plus 2 tablespoons rice 2 cups water Pinch of salt Place rice, water and salt in a small pot. Bring to a boil. Cover and reduce heat. Let simmer 20 minutes. Serves 2. Sewian 2 ounces ( 1/2 cube) butter 3 tablespoons coconut 4 tablespoons brown sugar 12 cardamom cardamom (kär`dəməm): see ginger. cardamom Spice consisting of whole or ground dried fruit, or seeds, of Elettaria cardamomum, a perennial herb of the ginger family. seeds or 2 green cardamom pods 1/3 cup wheat farina Pinch of salt 1 teaspoon ground cardamom 2/3 cup evaporated milk (unsweetened) 2/3 cup water 7 pistachios, finely chopped Heat pot and add the butter. Once butter is melted, add coconut and brown sugar. Cook until mixed. Add the seeds of two cardamom pods, the wheat farina, a pinch of salt and the ground cardamom. Once this is mixed well, add the evaporated milk and water. Cook until the mixture looks like Cream of Wheat. Serve cooled to room temperature with a garnish of finely chopped pistachios. Serves 2. SETTLING THE BILL Sirloin pork chops: $2.61 Cabbage: 46 cents Yellow onion: 31 cents Canned tomatoes: $1.19 Garlic: 33 cents Lime: 34 cents Jalapeno pepper: 4 cents Anaheim pepper: 22 cents Ground cumin: 11 cents Cumin seeds: 11 cents Ginger root: 15 cents Cardamon cardamon, n Latin name: Elettaria cardamomum; part used: seeds; uses: dyspepsia, colic, gas, irritable bowel syndrome, gallstones, colds, cough, viruses, congestion, anorexia; precautions: pregnancy, lactation, children; patients with heartburn seeds: 40 cents Cardamon pods: 25 cents Turmeric: 12 cents Jasmine rice: 48 cents Evaporated milk: 99 cents Organic coconut: 6 cents Pistachios: 12 cents Black mustard seeds: $1.39 (used 5 cents worth) Chaat spice mix: $1.19 (used 18 cents worth) Bob's Creamy Wheat: $2.45 (used 30 cents worth) Curry leaves: 60 cents (used 23 cents worth) Total: $13.92 CAPTION(S): William Town prepares an authentic Indian meal. William Town, the sous chef at the University of Oregon's central kitchen, prepares an Indian meal at the home of a friend. |
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