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FareShare Gazette -- October 2006 Recipes

FareShare Gazette -- October 2006 Recipes comes together with Canola Oil, Indian Curry Powder, Tomato Ketchup, Cinnamon, and Hot Chili Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 tbsp
• 2 tsp
• 3 tbsp
• 1 pc
• 1/2 tsp
• 4 cup
• 1 pkg
• 1 cup
• 1/4 cup
• 1/4 cup
• 1/2 tsp
• 1 tbsp
• 1/4 cup
• 1 tsp
• 2 cup
• 1 tbsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   Fry the onions in oil at medium-high heat until golden and translucent, 2 to 3 minutes.

2. 2

   Add garlic, fry for a minute.

3. 3

   Add cinnamon, cloves and cardamom, fry for a minute (until the kitchen begins to smell really good).

4. 4

   Now add the curry powder to the onions, fry for a minute or two.

5. 5

   As the mixture begins to stick, add the ketchup to make it more pliable.

6. 6

   Keep on frying for about 5 minutes, stirring fairly constantly.

7. 7

   Once this "base masala" is ready (one hint is if the oil starts separating from the mixture), just add the chickpeas, including the water they are in.

8. 8

   Stir to mix, heat until it boils, then cover and lower the heat to medium- low.

9. 9

   Cook for 15 minutes, take off heat and stir in coriander leaves.

10. 10

    Serve hot, with heated pita, tortillas, Indian bread (roti, naan or puri) or rice.

11. 11

    In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside.

12. 12

    In a medium saucepan heat and stir the milk, sugar, butter and salt, just until warm (120F to 130F) and butter almost melts.

13. 13

    Add to the flour mixture.

14. 14

    Add the three egg yolks, beat on low to medium speed for 30 seconds, scraping the sides of the bowl, beat on high speed for three minutes.

15. 15

    Stir in as much of the remaining flour as possible.

16. 16

    On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.

17. 17

    Shape into a ball.

18. 18

    Place in a greased bowl, turn over, cover and let rise until double.

19. 19

    Punch dough down, turn out onto a lightly floured surface.

20. 20

    Divide in half, then divide each half into 12 pieces.

21. 21

    Cover and let rest for 10 minutes.

22. 22

    To shape rolls, roll each piece into a 12 inch rope, tie in a loose knot, tuck top end under the roll, bring bottom end up and tuck it into center of roll.

23. 23

    Place three inches apart on prepared baking sheets; cover and let rise until almost double.

24. 24

    Brush rolls with mixture of egg yolk and water.

25. 25

    Cut the eggplants in half lengthwise, then slice each half lengthwise into thirds. Keep the slices together, retaining the shape of the eggplants.

26. 26

    Slice across each eggplant at 1/2-inch intervals.

27. 27

    With a wide spatula, carefully lift the cut eggplant onto a lightly oil cookie sheet or roasting pan.

28. 28

    Drizzle with 3 tablespoons of olive oil and season with salt and pepper.

29. 29

    Cover with foil and roast for 45 minutes.

30. 30

    While the eggplant is roasting, prepare the mashed potatoes and keep warm until ready to use.

31. 31

    When it is tender, remove the eggplant from the oven and puree in a food processor until smooth.

32. 32

    In a medium saucepan over medium heat, heat the remaining olive oil and sesame oil, add the garlic and ginger; cook for 3 to 4 minutes, until translucent.

33. 33

    Add the eggplant puree, tahini, soy sauce and cook for 10 minutes.

34. 34

    With a wooden spoon, stir in the warm mashed potatoes and heat thoroughly.

35. 35

    Season again with salt and pepper.