Thursday, May 11, 2006

TSIR2: Recipes and Leftovers

There was a lot of sauce left over from the Chicken Chennai I made for TSIR2. I was going to freeze it so I would have some on hand next time I needed a quick dinner. But my freezer is full right now and I'm trying to take things out of it, not put things in.

I had already taken a batch of chickpeas out and hadn't yet decided what to do with them. I also had some green beans in the fridge that I had blanched, but for which I didn't have any specific plan.

Can you see where this is going? Chickpeas. Green Beans. Curry sauce. A match made in heaven, no? So that's what I did. I reheated the curry, threw in the chickpeas (with all their yummy sauce, which thickened it and made it different from the chicken so I didn't feel like I was eating the same thing) and green beans, and heated it through. End result?
I forgot to mention the spinach I try to always have on hand. It went well with the chickpeas and green beans. This came out how I expected it to, with a satisfying flavor. It's substantial, but not too heavy. I will definitely make it again.

Hare are the recipes for the Poppyseed Spirals and the Chicken Chennai. There aren't any notes; I pretty much followed the recipes as written.

Home Cookin 4.9 Chapter: Cookies

Poppy Seed Spirals

1 c. butter, softened
3/4 c. sugar
1/4 tsp. baking powder
1/8 tsp. salt
1 egg
1 tsp. vanilla
2-2/3 c. all-purpose flour
3 Tbsp. poppy seed
1 tsp. finely shredded lemon peel

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Divide dough in half. Stir poppy seed and lemon peel into one dough half until combined; leave remaining half plain. On a lightly floured surface, roll each half of dough into a 9x6-inch rectangle. Carefully roll poppy seed rectangle around rolling pin; unroll on top of plain rectangle. Make sure edges are aligned; press down gently with rolling pin to seal. Tightly roll up, jelly- roll style, starting from a long side. Wrap in plastic wrap. Chill for 4 to 24 hours or until very firm.

Using a sharp knife, cut dough into 1/8- to 1/4-inch-thick slices. Place slices about 1 inch apart on an ungreased cookie sheet. Bake in a 375 oven for 8 to 10 minutes or until edges are firm and lightly browned. Transfer cookies to a wire rack; cool.

Makes about 48 cookies.

Jenn B in SEMO via

And here's the recipe for the Chicken Chennai:

Home Cookin 4.9 Chapter: Poultry

Chicken Chennai

2 lbs. chicken
1 lb. onions
1-1/2" slice ginger
5-6 cloves garlic
2 green chilies
1/2 c. cilantro
2 tsp. poppy seeds
2 large tomatoes
3 cloves
3 cardamom pods
3 sticks cinnamon
2 bay leaves
1 tsp. fennel
1 Tbsp. pepper
2 tsp. chili powder
1 Tbsp. coriander
1 tsp. turmeric
5 Tbsp. oil

Clean and joint the chicken. Remove the skin. Slice onions.

Grind 1/2 the onions with all the ingredients from ginger to poppy seeds to a smooth paste. Chop tomatoes.

Heat oil in a kadai on medium flame. Add all the ingredients from cloves to fennel. Fry for 1 minute. Add onion slices and fry till brown.

Add the ground paste and fry well. Add all the powders, fry for 1 minute.

Add tomatoes, fry till oil separates at the sides of the kadai. Add chicken pieces and salt. Add 2 cups of water. Cover and lower the flame. Simmer till chicken is cooked. Serve hot with steamed rice.



Anonymous said...

Your site is as cute as Japanese school girl! (I mean that in a totally non-hentai way).

dejamo said...

Um, that's a compliment, right? ;)

misreall said...

C'mon. It's totally a compliment.

dejamo said...

Forgive me. I couldn't resist. And thanks!

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