Healthful Indian!

Tonight's dinner came from two new cookbooks I received for Christmas (thanks, Deb!). We don't have cable anymore (and don't miss it!) so I never watch the Food Network, but I guess these ladies are quite popular. Well, we enjoyed their recipes and look forward to more.

Menu:
No-Cream Cauliflower Soup
Yam Cakes
Paneer
Coconut Chutney


No-Cream Cauliflower Soup
from Bal Arneson's Everyday Indian



This was excellent, the winner of the evening. It was also incredibly easy and healthy. Nate was licking the bowl. I would never stoop to such crude behavior.

makes 4 1-cup servings

1 medium head cauliflower, or two small, chopped
2 1/2 cups water
2 T grapeseed oil (I used 1, and you could easily use canola or olive)
1 T grated ginger
1 tsp cumin seeds
1 tsp Chana Masala (you can make your own or buy it already mixed)
1 1/2 tsp salt
1/4 cup 2% milk (I used whole)

1. Bring the cauliflower and water to a boil, then simmer on low heat until tender, about 5 minutes. Take off the heat and let cool a bit.
2. Using a blender or immersion blender, blend until creamy. Return to heat and bring to a boil.
3. In a small skillet, combine the oil, ginger, cumin, chana masala, and salt over medium heat. Cook for 2 minutes, then stir into the cauliflower.
4. Turn off the heat and stir in the milk.


Yam Cakes
adapted from Bal Arneson's Everyday Indian

These were included simply because we had bunch of leftover chopped root vegetables from another dinner. The recipe calls for yams, but we used approximately equal parts sweet potato, carrot, and parsnip. The parsnip didn't mash up as uniformly as the sweet potato and carrot, but I liked it that way. It gave the cakes more texture, and parsnips are so tasty! Nate made these, and they were perfect little accompaniments to the soup.



makes 14 2" patties

2 cups cooked/mashed root vegetables, such as sweet potatoes, carrots, and parsnips
1/2 cup whole wheat flour
1/4 cup chopped fresh cilantro
2 T low-fat plain yogurt
1 T garam masala
1 T grated fresh ginger
1 tsp salt
1 1/2 tsp grapeseed oil

1. Mix everything but the oil in a bowl until well blended. Form into small patties.
2. Heat the oil in a medium skillet over medium heat.
3. Cook the patties in batches so they have plenty of room and aren't crowding each other. Cook on each side until golden brown, about 2-3 minutes per side.




Paneer
from Bal Arneson's Everyday Indian



I made this because it looked like fun. It turns out it is very easy to make your own cheese! Just be careful when you're boiling the milk, because it takes approximately 2.7 seconds for it to boil over and make a big mess on your stove top.

1 gallon 2% milk
1/2 cup white vinegar
1 large square of cheesecloth

1. Bring the milk to a boil in a large pot, stirring so it doesn't burn. Add the vinegar and stir until the solids and liquid separate.
2. Line a colander with the cheesecloth and carefully pour the mixture in to drain. Fold the cheesecloth over the curds and place a heavy sauce pan on top for 20 minutes while it drains.
3. Remove the cheese from the cheesecloth (hey! I just realized why it's called cheesecloth!!) and cut it into cubes. Use immediately, either fried or plain, or freeze.




Quick Red Chile and Coconut Chutney
from Anjum Anand's Anjum's New Indian



makes 1/2 cup

1/4 c dried unsweetened shredded coconut
1/2 c coconut milk (I used light)
1/8" piece of ginger, peeled and grated
1 1/2 tsp lemon juice
salt, to taste
1/2-1 tsp pure red chile powder, or to taste (I used half-sharp Hungarian paprika)
1 tsp vegetable oil (I used 1/2 tsp)
1 tsp brown mustard seeds

1. Stir together the coconut, milk, lemon juice, ginger, salt, and pepper.
2. Heat the oil in a small skillet and add the mustard seeds. Cook them until the start to pop, then remove from heat. Stir them into the chutney.