Aloo Matar Rasedaa - Curried Potatoes and Elephant Safari

Aloo Mater Rasedaa - Curried Potatoes.




They don't get much cuter, but she was a surprise. Her Daddy was a rogue.



This is her teen-age mother.



At home in the jungle.



Conference room.



Kitchen.





Termite Colony.



Tiger



Rhino.


Crocodile.

From the kitchen of One Perfect Bite...The Silver Fox loves nature. I love the Silver Fox. The bit about jungles and safari was buried in the fine print of our marriage contract. I missed it. He didn't. That's how I ended up in the middle of a jungle on the back of an elephant who cared a good deal more about her offspring than me or my welfare. We had signed on for a four day stay at a Nepali eco-lodge, hoping that would be enough time to see at least some on the wildlife the camp was famous for. As luck would have it, we got to see everything our first morning on safari. That was wonderful. Folks can spend years trying to catch glimpses of the tigers or white rhinos in the reserve. We hit a homer our first time at bat. Our good luck, however, meant we had to come up with other plans to fill the time we had left in camp. Four days can be an eternity in a place that has only intermittent electricity and hot water. It does not encourage the reading or writing of the great American novel and bubble baths are not de rigueur. I spent my time in the primitive kitchen and at the elephant camp watching the antics of a two year old who was such a minx you couldn't help but love her. She's now old enough to walk behind her mother on expedition. If she's hungry she nurses and everyone waits till she's had her fill. If she finds a pile of dirt or an especially lush leaf, she'll stop and play. Everybody waits. If they're lucky they'll escape the dirt she blows their way as an invitation to play. It's also interesting to watch the behavior of the other elephants when she is around. If they scent boar or other animals that might be dangerous, they close ranks and form a protective circle around her. When I tire of the elephants, I wander down to the primitive kitchen and watch them prepare meals for 40 or so guests. There are no appliances to speak of. There are 5 cooks who report to head chef who barks orders but also cooks. The six of then produce breakfast and two large buffets every day. The food they cook must be walked uphill to the dining room. When the meals are over, dishes are walked to another facility to be washed and stored away. The arrangement is uniquely inefficient but the job gets done, even in rainy season. Eco-tours are not for everyone, but if you love nature and being outdoors you'd love to spend some time on jungle safari. I glad I did it. Once!

The food prepared in the kitchen at Temple Tiger was, of necessity, easy to make. It lacked refinement, but it was delicious and there was always plenty of it. I especially like their recipe for curried potatoes and peas. It can be served with any meal, but it is a wonderful addition to the Nepali set I've been talking about building. It perfectly fits the curry component of the dish. Here is the recipe.

Aloo Matar Rasedaa - Curried Potatoes and Peas...from the kitchen of One Perfect Bite

Ingredients:
2 pounds baby Yukon Gold potatoes, unpeeled and quartered
2 tablespoon ghee or olive oil
1 medium onion, finely minced
1 teaspoon finely minced ginger
1/4 teaspoon salt
1-1/2 teaspoon turmeric
1-1/2 teaspoon cumin powder
1 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne or ground red pepper
1 teaspoon cumin seed
1 can (15-oz.) chopped tomatoes, undrained
1/4 teaspoon sugar
1 cup frozen peas, thawed
1/4 teaspoon garam masala

Directions:
1) Boil potatoes in lightly salted water until barely tender, about 10 minutes. Drain and set aside.
2) Heat oil in a large pot. Add onions and ginger and cook until softened. Stir in turmeric, cayenne, cumin powder, coriander and cumin seed and cook until fragrant.
3) Add potatoes to skillet and stir to coat with spices. Add tomatoes and sugar and simmer until potatoes are tender, about 20 minutes. Stir in peas and garam masala. Cook 5 minutes longer. Add additional water if sauce becomes too thick. Season with salt to taste. Serve hot. Yield: 4 servings.

You might also enjoy these recipes:
Curried Vegetables With Whole Wheat and Couscous - Simply Recipes
Indian Style Curried Vegetables - What's Cookin, Chicago?
Curried Potato and Vegetable Soup - Simply Recipes
Aloo Gobi - No Recipes
Fresh Vegetable Curry - The Whole Life Nutrition Kitchen
Mixed Vegetable Curry - What's Cooking Today

The Most Memorable Meal in India - Chole at the Missionaries of Charity Orphanage in Agra

From the kitchen of One Perfect Bite...Tucked behind a gate on Anjmar Road in Agra, is a Missionaries of Charity home. The facility, operated by the order of nuns that Mother Teresa founded, functions as an orphanage and a care facility for the chronic and terminally ill. As I passed through the gate and entered the grounds, I was followed by a young woman who was just completing the first of the ten years required to become a professed member of the community. She was lithe and fair, and her clipped accent indicated she was well-educated and came from a comfortable background. I suspect her task was to see that none of us one wandered into areas where our presence would be intrusive. She, instead, directed us to the right side of the compound and into a room of tiny miracles. Here, in cribs packed back to back, were twenty perfectly formed infants, abandoned, but found before starvation or exposure took their toll. Most of them were sleeping, but here and there you'd find a tiny flirt who'd shyly smile and reach for you. The babies in this room were adoptable and the vagaries of fate would soon take them to homes far from the streets on which they had been found. We passed through a connecting door into another room which told a different tale. Here, the infants and toddlers were dealing with physical or mental limitations that would keep them here until better facilities for their care could be found. Just outside, playing in a courtyard, were healthy children who were too old for adoption. The sisters had assumed responsibility for their education, job training, and, in the case of the girls, the arrangement of suitable marriages when they came of age.

Intent on showing us the others in their care, the young aspirant led us into a shaded courtyard where adult men were having a lunch of Chole and Naan. They were suffering from various mental or physical problems and many were horribly crippled. Off the courtyard was another room for those who were stricken with tuberculosis and AIDS. They were bedridden and obviously very ill. The young woman explained there was no money for the medicine that could effectively treat these men. They were languishing, waiting for a death that would not come quickly. Until it did, the sisters and their volunteers provided as much care and love as they possibly could to ease the final days of these men's existence.

Across the courtyard was a compound for the women that included a small cell-like structure that held some of them under lock and key. They had severe mental problems and the newer arrivals looked malnourished and had open wounds from scratching lice from their scalps and skin. The, soon to be, novice was now walking by my side and I asked how she was able to do this day after day. She smiled, took both my hands in hers and led me back to the children's quarters. There was a quotation hanging on the wall she wanted me to read. I'll share the last few lines of it with you. "I asked Jesus how much He loved me. He answered 'this much.' Then He stretched out His arms and died for me." She asked if I understood. I nodded yes and hugged her.

Today's Recipe

Chole is a North Indian chick pea dish. The base is a tomato gravy to which chick peas are added. Canned chick peas are used in this recipe. Like most Indian curries, spices can be adjusted so the dish is spicy or mild depending on your taste. This recipe will makes a Chole that's on the milder side.

Chole...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons vegetable oil or ghee
1 pinch asafetida powder (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1 medium sized onion, diced
3 cloves garlic, minced
2 medium sized tomatoes, diced
1 teaspoon tomato paste
2 (15-oz.) cans chick peas, drained
1/4 teaspoon sugar
1 to 2 teaspoons salt, depending on taste
1/4 teaspoon finely minced ginger
1/4 to 1/2 teaspoon ground red chili powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin powder
1/4 teaspoon teaspoon garam masala
1 cup water

Directions:
1) Heat oil or ghee in a large saucepan. Add cumin seeds and cook until sizzling and seeds begin to turn brown. Add asafetida powder, if using. Asafetida is a gum resin that has a strong onion flavor. Stir in turmeric.
2) Add onions and sauté until golden brown. Add garlic and stir until fragrant.
3) Stir in tomatoes and simmer on medium heat until tomatoes have melted and mixture is fairly uniform. Add 1 teaspoon of tomato paste and mix.
4) Stir in chick peas. Add salt, ginger. chili powder, coriander, cumin powder, garam masala and sugar. Mix thoroughly.
5) Add 1 cup of water. Simmer for 20 minutes with pot partially covered. Serve hot with rice,naan or roti. Yield: 4 to 5 servings.

You might also enjoy these recipes:
Channa (Chole) Masala - Kitchen Gypsies
YRTML: Punjabi Chole - Siri's Corner
Spicy Chole - Niya's World
Chole/Chana Masala - Enriching Your Kid
Chole Masala - Weird Combinations
Teri Wale Chole(Curried Chickpeas) - Annarasa - Essence of Flavor

This post is being linked to:
Smiling Sally - Blue Monday

Peanut and Pumpkin Soup

From the kitchen of One Perfect Bite...This is the easier of the two recipes I have for peanut and pumpkin soup. I love to serve this as a starter for meals that are simple and need a bit of a jolt. Most peanut soups are associated with West Africa, but French settlers in Louisiana and Southeast Asia also made peanut soups that can be memorable. The trick, of course, is to temper the peanut taste so it does not overpower other ingredients in the soup. Many folks use peanut butter to achieve this unique taste, but I prefer to use a peanut milk and curry powder to get the flavor I'm looking for. A peanut milk can be made by combing 2 parts of chicken broth with 1 part roasted peanuts and blending them until the mixture is perfectly smooth. You'll need six cups of peanut milk for this recipe. It is very easy to make and adds a perfect nutty taste to this very simple soup. I also cheat a bit with the pumpkin puree. Mine comes from a can and it works perfectly well in this recipe. The soup keeps well, but it will thicken as it stands, so you will probably have to thin it if you do not serve it immediately. Here's the recipe I use for this fairly uncommon soup.

Peanut and Pumpkin Soup...from the kitchen of One Perfect Bite

Ingredients:
3 cups pumpkin puree
4 tablespoons vegetable oil
2 tablespoons butter
3/4 cup coarsely chopped red onions
2 teaspoons curry powder
6 cups peanut milk
2/3 cup fruit chutney
3 cups chicken broth

Directions:
1) Combine oil and butter in a frying pan set over medium heat. When the mixture shimmers, add red onion and saute until soft and fragrant, about 5 minutes. Add curry powder and toss with onions until well mixed and fragrant, about 2 minutes. Remove from heat and set aside.
2) To make peanut milk: Combine 3 cups of peanuts with 6 cups of water or broth in jar of a blender. Process until perfectly smooth. Set aside.
3) In jar of an electric blender, combine pumpkin, chutney and onion mixture. Pulse until smooth, adding peanut milk as needed to process.
4) Combine pumpkin mixture with remaining peanut milk and chicken broth in a large saucepan. Bring to a gentle boil, stirring often. Reduce heat and simmer for 10 minutes longer. Serve hot or warm. Yield: 8 servings.

You might also enjoy these recipes:
Thai Pumpkin Soup with Coconut Milk - Le Delicieux
Moroccan Chicken and Pumpkin Soup - Kitchen Wench
Coconut Curry and Pumpkin Soup - Flavor Diva
Pumpkin and Peanut Butter Soup - Chef In You
Gingered Squash Soup - eCurry
Pumpkin-Sage Soup - Streaming Gourmet

Chiang Mai Curry Noodles with Chicken

Our three year old sous-chef.



...and the kitchen apprentice who was born with a wooden spoon in his mouth.

From the kitchen of One Perfect Bite...Tonight was an unplanned noodle night. That's not an unusual occurrence when my family gathers, but having to alter at least one of the recipes to please the tastes of a three year old is something I haven't done in a very long time. I was given very specific instructions. He wanted fat noodles with chicken and yellow gravy and he agreed to be my official taster. We added and subtracted things from a Thai recipe called kao soi and came up with a curry noodle dish that he actually enjoyed. Half the fun, of course, was slurping slippery noodles, but he ate some chicken and had a few vegetables and shared his dish with others at the table. What I hadn't counted on was that those who are no longer three would also enjoy it. Who knew? While the noodles only resemble a dish in the Thai or Asian cooking repertoire they are a wonderful introduction to the food of the region. The rice noodles and vegetables I added to the recipe are atypical, but crispy noodle nests always top the dish when it is served in Thailand. I make my mine by reserving a small portion of cooked egg noodles and deep frying them. This is extremely easy to make and all the ingredients can be found in a good sized supermarket. I've cut way back on the curry paste and powder that give this recipe its heat. I'm including the authentic amounts in parenthesis for those of you who want to sample the real deal. This is a great family recipe and I hope that those of you with adventurous souls will give it a try. Here's the recipe.

Chiang Mai Curry Noodles with Chicken...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons red curry paste (2 tablespoons)
1-1/2 pounds boneless chicken, cut into chunks
1 large carrot, cut into fine julienne strips
1 small red pepper, cut into fine julienne strips
1 medium onion, halved lengthwise and thinly sliced
1 (14-oz.) can coconut milk
1-3/4 cups chicken stock
1 teaspoon ground turmeric (2teaspoons turmeric or curry Powder)
2 tablespoons dark soy sauce
1 teaspoon sugar
2 tablespoons freshly squeezed lime juice
.
1/2 pound dried Chinese-style egg noodles or wide rice noodles
1/3 cup coarsely chopped shallots
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion

Directions:
1) In a medium sauce pan set over medium heat, warm the oil until it begins to ripple, and then add garlic. Cook for about a minute and add red curry paste, stirring it to soften it, about a minute. Add chicken and cook for about a minute, tossing to combine it with the curry paste. Remove chicken from pan and add carrot, red pepper and onions. Stir over medium-high heat until softened. Return chicken to pan. Add coconut milk, chicken stock, turmeric, soy sauce, and sugar, and stir well. Bring to a slow boil, and lower heat to bring it down to a simmer. Cook for about 8 minutes, until flavors have begun to meld. Stir in the lime juice, remove from heat, and cover to keep warm.
2) Cook the noodles per package instructions. Drain, rinse in a colander under cold water, drain again, and divide noodles among serving bowls. Ladle on hot curry, and sprinkle each serving with shallots, cilantro, and green onions. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Rebecca's Asian Noodles - Chow and Chatter
15 Minute Asian Noodles - Steamy Kitchen
Mie Goreng - RasaMalaysia
Pad Thai - Joy's Thai Food
Garlic Butter Noodles - White on Rice Couple
Mee Goreng - The Perfect Pantry

Curried Egg Salad

Today's featured recipe....




and the day's distraction.

From the kitchen of One Perfect Bite...How many people are needed to take a good photograph of curried egg salad? Obviously, more than are in our home. We really did try, but this was the best of the worst photos. I just couldn't overcome the muddy cast the curry shed on the egg salad. The photo of our youngest grandsons, who will be visiting in August, is a ruse designed to draw your eye away from the delicious, but unphotogenic, sandwich filling. I've been experimenting with making my own curry powder since I learned we'd be traveling to India this fall. Once I had a powder Bob and I both liked, I needed to test it in recipes where it could be used. Egg salad was the simplest and most logical place to start. This salad is mildly spiced and has a really smooth and creamy texture that is pleasing to the tongue. That last is food gibberish that means it is pleasant and tastes good. It receives additional flavor from the juice and pulp of a small shredded onion, and it is delicious spread on a grainy bread. More finely chopped, it would also be perfect for crustless tea sandwiches. I like to make and refrigerate the salad about an hour before I plan to serve it. That gives the flavors an opportunity to blend while the salad chills. This is a very simple recipe that is dependent on the quality of the ingredients used to assemble it. I recommend the use of a mild curry powder and a good mayonnaise. When I don't make my own mayonnaise, I use the reduced fat brand that is sold at Trader Joe's. If you love egg salad as much as I do, I know you'll love this one. Here's the recipe.

Curried Egg Salad...from the kitchen of One Perfect Bite courtesy of Nancie McDermott

Ingredients:
8 hard-boiled eggs, finely chopped
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
2 teaspoons mild curry powder
1/2 teaspoon granulated suga
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
3 drops hot pepper sauce (i.e. Tabasco)Tabasco sauce
1 small onion, grated to yield 2 tablespoons puree
2 tablespoons minced fresh parsley

Directions:
Combine chopped eggs, mayonnaise, lemon juice, curry powder, sugar, mustard, salt, pepper. hot pepper sauce, onion puree and parsley in a large bowl. Mix well. Cover and chill until shortly before serving time. Yield: 8 sandwich size servings.

You might also enjoy these recipes:
Piperada Bocadillo - One Perfect Bite
Tuna Salad Sandwiches - Sea Salt with Food
Cherry Walnut Chicken Salad - Amy's Diner
Ribbon Sandwiches - My Delicious Blog
Curried Chicken Salad Sandwich - Life's Ambrosia
Apricot and Lavender Chicken Salad - Karista's Kitchen
Chickpea Curry Salad Sandwich - Tasty Easy Healthy Green

Curried Cream of Cauliflower and Apple Soup

From the kitchen of One Perfect Bite...We had guests for dinner last evening and I wanted to share the lovely soup we had to start the meal with you. It is French in origin, and has a highfalutin name that makes it sound more formal and pretentious than it actually is. I do, however, work on the theory, that those who know a language are entitled to use the name with which they are most familiar. Lovers of France and the French language call this potage, Soupe Crème de Choux-Fleurs et Pomme au Curry. Those of us who lack the requisite language skills will call it Curried Cream of Cauliflower and Apple Soup. Julia Child would have loved this recipe. It's based on one developed by Daniel Boulud and I think you'll love it too. It's actually easier to make than any of Julia's recipes and were you to eliminate the garnish, the soup is no harder to make than good old tomato soup. Really. Our local farmer's markets have shelves bending under the weight of cauliflower and it's also being tucked into CSA boxes. This is a wonderful way to use it up. The recipe has been developed to provide six servings and uses a cup of heavy cream. None of you need my permission to swap light for heavy cream. It changes the texture of the soup but it is still lovely. The recipe can also be doubled if you have a gang to feed. When I make the soup for family I omit the garnish, but I do use it when we have guests around the table. I use saffron when we have the queen to dinner. Those of you who try this are in for a sweet and spicy treat. It's smooth and creamy, and, like most cream soups, can be made well in advance of serving. Here's the recipe.

Curried Cream of Cauliflower and Apple Soup...from the kitchen of One Perfect Bite, inspired by Daniel Boulud

Ingredients:
Soup
4 cups chicken stock
1-1/2 tablespoons sweet butter
1 cup chopped onions
2 teaspoons curry powder
Optional: 1/2 teaspoon saffron threads or 2 pinches saffron powder
1 cup tart apples, such as Granny Smiths or Golden Delicious, peeled, split, cored and sliced
4 cups cauliflower (about 1 medium head), greens and stem discarded, head broken up
into small florets
1 cup heavy cream
1 tablespoon chives, minced
Salt and freshly ground black pepper to taste
Curried Apple Garnish
1 cup Golden Delicious apple, peeled, split, cored, cut in 1/4 inch dice
1 teaspoon curry powder
Optional: 1/4 teaspoon saffron threads or 1 pinch saffron powder
Salt and freshly ground black pepper to taste

Directions:
1) For soup: Warm chicken stock over medium heat. Melt butter in a heavy bottomed pot over medium-low heat. Add onions, curry powder, and saffron and cook for 2 minutes, stirring often. Add sliced apple and cook for another 5 minutes, stirring often. Add cauliflower and warm chicken stock and bring to a boil. Boil until cauliflower is tender when pierced with a knife, approximately 20 minutes. Add cream and cook for 3 more minutes. Salt and pepper to taste. Transfer soup in batches to a blender or food processor and purée at high speed until very smooth. Strain through a fine sieve. Keep warm until ready to serve or refrigerate when cool and reheat just before serving.
2) For garnish: Place diced apples with 1 tablespoon of water in a pan over medium heat. Add the curry powder, saffron, and salt and pepper to taste. Mix well, cover with a lid, and cook for 3 minutes over medium heat. Strain and keep warm.
3) To serve: Ladle soup into warm soup bowls or cups. Sprinkle garnish over top. Yield: 4 to 6 servings.

You might also like these recipes:
Yellow Cauliflower - One Perfect Bite
Gobi Manchurian - One Perfect Bite
Roasted Spicy Cauliflower - Kalyn's Kitchen
A Tale of Two Cauliflower Soups - Becks and Posh
Cauliflower Soup - Annie Blogs
Simple Cauliflower Soup - Simply Recipes

Apple Raisin Chutney

From the kitchen of One Perfect Bite...I'm all set for a canning and freezing marathon, but our local strawberries are still a few days short of prime. To keep myself focused, I decided to put by a few jars of apple chutney that I anticipate will be lovely for glazing meats, and spreading on the Indian breads I experimented with this morning. If you like chutney, you'll love this recipe. It produces a dark, glossy spread with a curry flavor and a jam-like texture. The choice of curry, hot or not, is up to you. I make this in small quantities because the ingredients need to make it are always available, and that makes bulk storage and a canning orgy unnecessary. While this is really easy to prepare, there is some chopping involved and you'll have to carefully watch the chutney as it cooks to avoid it burning. If it catches on you'll have to pitch the entire batch. This chutney is less viscous than the mango chutneys that are commercially available, so don't panic when you see how thick this is. That's as it should be. I refrigerate or freeze the jars I make, but if you wish, they can be processed in a boiling water bath for long term shelf storage. The chutney will keep for three weeks in the refrigerator and for up to six months in the freezer. Here's the recipe.

Apple Raisin Chutney...from the kitchen of One Perfect Bite, inspired by Nancie McDermott
Ingredients:
4 cups peeled, cored and chopped cooking apples (i.e. Golden Delicious or Granny Smiths)
1/2 cup water
1 cup finely chopped onions
1 tablespoon minced garlic
1 can (14.5-oz.) peeled, chopped tomatoes, undrained
3/4 cup apple cider vinegar
1 cup dark raisins
1/2 cup golden brown sugar
2 tablespoons curry powder
2 teaspoons mustard seeds
1/2 teaspoon salt

Directions:
1) Place apples in a 3-quart pan with water. Cover pan. Bring to a gentle boil over medium heat. Simmer for 20 minutes or until apples are soft.
2) Meanwhile, combine onions, garlic, tomatoes, vinegar, raisins, sugar, curry powder, mustard seeds and salt in another heavy bottomed saucepan. Stir to mix well.
3) Mash apples and add to mixture in saucepan. Mix well. Bring to a rolling boil over medium-high heat. Stir well, reduce heat and simmer gently for 1 hour and 15 minutes. Stir pot often, being sure scrape bottom of pan to discourage sticking. Chutney is done when it is a th. Remove from heat. Cool to room temperature. Transfer to lidded jars or freezer containers. Chutney will keep in refrigerator for up to 3 weeks. It will keep in freezer up to 6 months. Yield: 4 1/2 pints.

You might also enjoy these recipes:
Fresh Mango Chutney - One Perfect Bite
Balsamic Onion Marmalade - One Perfect Bite
Tomato Jam - One Perfect Bite
Crock-Pot Dried Apricot Jam - One Perfect Bite
Spicy Tomato Chutney - Beck and Posh
Homemade Mango Chutney - Simply Recipes
Apricot Jalapeno Chutney - eCurry

Deviled Eggs with Curry and Cilantro

From the kitchen of One Perfect Bite...I was an adult before I had a deviled egg. For whatever reasons, they were never prepared in the kitchens of my childhood. I suspect these may be one of those dishes that has regional, rather than national appeal and I was raised in an area where they were not widely popular. While I enjoyed my first deviled egg, I was never moved to reproduce them in my own kitchen. I sat in on a planning meeting for a picnic this week, and deviled eggs were mentioned as a possible menu item. I feel badly now, because I was the one who squashed the idea of serving them. I have a "thing" about dishes made with mayonnaise being served on occasions where there is no refrigeration, and, in arguing my point of view I was way more vociferous than was necessary. These eggs were my way of apologizing to the woman whose toes I stepped on. She liked them, so I thought those of you who enjoy deviled eggs might want to give them a try. The eggs have a hint of curry and are wonderfully fragrant. I found the recipe in Nancie McDermott's The Curry Book and I can recommend the eggs and the book to you. These eggs will never win a beauty contest, but if you are looking for a new twist on an old favorite, I think you'll like them. It is probably best to use a mild curry powder to prepare them. Here's the recipe.

Deviled Eggs with Curry and Cilantro...from the kitchen of One Perfect Bite, courtesy of Nancie McDermott

Ingredients:
8 large eggs
1/4 cup mayonnaise
1 tablespoon mild curry powder
1/2 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large scallion, thinly sliced crosswise
2 tablespoons finely chopped cilantro

Directions:
1) Place eggs in a medium-sized saucepan and cover them with water. Bring to a full boil over high heat. Reduce heat to medium and simmer for eight minutes longer. Remove from heat. Drain and rinse in two changes of cold water. Leave eggs in water until cool.
2) While eggs cook, combine mayonnaise, curry powder, mustard, salt and pepper in a mixing bowl. Mix well. Set aside.
3) Peel eggs and cut in half lengthwise. Carefully scoop out yolks and force through a sieve. Add to mayonnaise mixture and mix well. Fold in scallions and cilantro. Stuff each egg with one tablespoon filling. Serve at once, or cover and chill until ready to serve. Yield: 16 deviled eggs.

You might also enjoy these recipes:
Tarragon Mustard Deviled Eggs - Kalyn's Kitchen
Wasabi Deviled Eggs - Cooking with Amy
Deviled Eggs Deluxe - The Recipe Girl
Lemon Dill Deviled Eggs - Eat Real
Incredible Deviled Eggs - Christine Cooks

Curried Turkey Salad

From the kitchen of One Perfect Bite...I took advantage of a sale on bone-in turkey breasts at one of our local supermarkets today. I bought several to feed the freezer and another to make this lovely turkey salad. The recipe won an honorable mention in a recipe contest several years ago. While I poached the turkey for tonight's salad, it can be made with freshly roasted poultry or even leftovers, if they are not too dry. Chicken also works well. With warm weather rapidly approaching, I thought some of you might like to have the recipe for this easy main course salad. It works well for luncheons and it is perfect for a light summer meal. I think those of you who try this will really enjoy it. Here's the recipe.

Curried Turkey Salad...from the kitchen of One Perfect Bite

Ingredients:
3 to 4 cups cooked turkey, cut into 1/2-inch pieces
1-1/2 cups chopped celery
1-1/2 cups seedless red grapes, halved
1/2 cup mayonnaise
1/2 cup plain yogurt
1 tablespoon lime juice
1/4 cup chutney
1 to 2 tablespoons mild curry powder or curry powder to taste
1 teaspoon kosher salt or salt to taste
1/2 cup salted roasted peanuts

Directions:
1) Combine turkey, celery and grapes in a large bowl. Set aside.
2) Combine mayonnaise, yogurt, lime juice and chutney in a small bowl. Add curry powder and salt to taste.
3) Pour dressing over turkey mixture and toss gently to combine. Refrigerate for 1 hour. Just before serving fold peanuts into salad. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Thai Tuna Salad - One Perfect Bite
Pistachio Chicken Salad with Goat Cheese Medallions - One Perfect Bite
Asian Chicken or Shrimp Salad - One Perfect Bite

Braised Pork Chops with Homemade Curry and Chutney Sauce

I grew up as "Big" Mary in a two Mary household. "Little" Mary - all five feet of her - was my mother. If you phoned the house you'd have to specify which of us you wanted to talk with. I hated it. When our daughters arrived I was determined to spare them such ignominy. Oh, they have pet names but those are sealed within the bosom of the family. That's fine, except when you need to know which child I'm speaking of. So, for today, I'll be referring to my first born as "Number One Daughter." When we get together and family updates are complete it's time to talk food. You need to know that Number One Daughter is fearless in the kitchen and she does know what she's doing. If that meat on your plate looks like boar chances are it is. Get the drift? This year she set me onto Nancie McDermott's The Curry Book - Memorable Flavors and Irresistibly Simple Recipes from Around the World. As a rule of thumb, I won't buy a cookbook until I've found and tested at least two recipes, but Number One Daughter's recommendation was all I needed to place an order for the book. I was surprised by the simplicity of the recipes and the depth of flavor that could be produced with so few ingredients. I know it's not necessary to make your own chutney - Major Gray's would do nicely - but it's fun to know how its done. You can use any curry powder you like, but I've included a recipe that will allow you to make your own for the same reason. So, today we'll have a three-fer.

Braised Pork Chops with Curried Chutney Sauce

Ingredients:
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (1-1/4-inch thick) center cut pork chops (brined if possible)
1 tablespoon butter
1tablespoon vegetable oil
2 tablespoon finely chopped shallots or scallions
2 teaspoons curry powder
1/4 cup Madeira, Marsala or cram sherry wine
3/4 cup chicken broth
3/4 cup light cream or half-and-half
1 teaspoon cornstarch
1/2 cup mango chutney
1/4 cup chopped chives or scallions

Directions:
1) Combine flour, salt and pepper in a shallow bowl. Pat pork chps dry; dredge in flour mixture. Set aside.
2) Heat butter and oil in a large skillet over medium-high heat. Add pork chops and cook until lightly browned, about 1 minute per side. Remove chops to a platter.
3) Add shallots and curry powder to skillet; cook until shallots are softened and coated with curry powder, about 3 minutes. Add wine and broth, scraping fond from bottom of pan. Bring to a boil.
4) Combine half-and-half and cornstarch in a small bowl. Gradually add to skillet. Dice any large fruit pieces in your chutney. Stir chutney into skillet and bring to a boil. Reduce heat and simmer until sauce is golden and slightly thickened, about 3 minutes.
5) Return pork chops to pan; turn to coat both sides with sauce. Cover and simmer, turning once, for a total of 20 minutes, or until done. Transfer to a serving platter, cover with sauce and sprinkle with chives. Yield: 4 servings.

Cook's Note: I always brine pork chops. Ingredients and directions for brine are here. This extra step is well worthwhile. You'll have wonderfully moist pork chops.




Fresh Mango Chutney

Ingredients:
2 large, ripe mangoes
1 large apple
1 cup finely chopped onion
1/2 cup diced red bell pepper
1/2 cup dark raisins
1/4 cup diced crystallized ginger
3/4 cup granulated sugar
1/2 cup cider vinegar
1-1/2 teaspoons mustard seeds
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Directions:
1) Peel mangoes and cut into bite-size chunks. Place into a large (3-quart) saucepan. Peel, core and coarsely chop it; add to saucepan along with onion, bell pepper, raisins, ginger, sugar, vinegar, mustard seeds, pepper flakes and salt.
2) Bring to a boil over medium heat. Reduce heat and simmer until vegetables are tender and liquid thickens into a light syrup, about 30 to 40 minutes. Remove from heat. Cool to room temperature. Refrigerate. Chutney will keep for 3 to 4 weeks in refrigerator. Yield: About 3 cups.

Curry Powder

Ingredients:
3 tablespoons ground coriander
2 tablespoons ground cumin
2 teaspoons freshly ground pepper
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground cayenne
2 tablespoons ground turmeric

Directions:
Place all ingredients, except turmeric, in a frying pan. Toast spices over medium heat until they darken, release their fragrance and wisps of smoke rise from pan, about 3 minutes. Cool to room temperature. Stir in turmeric. Store tightly covered and away from heat and light. Shelf life is about 3 months. Yield: 1/2 cup.

Balti Chicken

You probably know that Balti is a type of Pakistani cooking. You may not know that there are still Balti people living in the northernmost regions of Pakistan. Baltistan was once an independent kingdom. It's now part of Pakistan but it's commonly known as "little Tibet." Despite a remote and inhospitable terrain, the area is a magnet for trekkers and climbers who are drawn to the area by imposing mountain peaks that include K2. The Balti people welcome outsiders and love to share their colorful history and aromatic food with visitors. Balti is a type of Kashmiri curry; the name refers to the place where it originated as well as the dish in which it is cooked and served. A true Balti pan is made of cast iron with a round bottom and handles to facilitate the serving of food. The curry is served with bread - like naan or pita - that is used to scoop it up. Traditionally, no utensils are offered and only the right hand is used for scooping. The way the food is served reflects a tribal, nomadic culture that is romantic and slightly alluring to those of us not eating on craggy slopes in extreme weather with only horses to keep us company. The curries are simple to prepare but their flavors are complex as you are about to see.

Balti Chicken

Ingredients:
2 pounds chicken thighs
1/4 cup vegetable oil
1-1/2 cups chopped red onion
2 tablespoons finely chopped fresh garlic
1 tablespoon minced fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1 teaspoon salt + salt to taste
1 (14.5-oz.) can chopped tomatoes
1 large green bell pepper, seeded and diced
1/4 to 1/2 teaspoon red pepper flakes
1/4 cup chopped cilantro
Chopped scallions for garnish (optional)
Naan or pita for serving

Directions:
1) Cut each thigh into 4 or 5 approximately even-sized pieces.
2) Heat a wok or heavy skillet over high heat. Add oil and swirl to coat sides of pan. Add onions and cook over medium heat until very soft, about 5 minutes. Add garlic and ginger and stir-fry until fragrant.
3) Add cumin, coriander, turmeric, chili powder and salt to pan. Cook for 1 minute. Add 1/2 cup water. Stir-fry over high heat until mixture thickens slightly, about 2 minutes. Watch carefully to prevent burning.
4) Add undrained tomatoes and 1 cup water to pan. Cook, stirring often, until mixture thickens and oil rises to surface, about 10 minutes.
5) Add chicken, reduce heat and simmer, stirring often, for 15 minutes. Stir in bell pepper and chili flakes and simmer until chicken is tender, about 25 minutes longer. Add water if mixture becomes too thick. Stir in cilantro and garnish with scallions if using. Serve with naan or pita. Yield: 4 to 6 servings