Börjat laga mat från India cookbook.

Sonen gav mig en rejäl kokbok om Indisk mat som han hittade när han var i Indien, jag har bläddrat i India cookbook och det är verkligen en suverän guide för det Indiska köket.
En kokoschutney, potatis/spenat gryta och lamm i kokos. Alla rätterna har sitt ursprung i Tamil Nadu.
Ris, chapatti och dhal åt vi också.

Recepten som följer är från kokboken det länkas till i ovanstående text.

Kobari Pachadai
Coconut chutney with seasoning
Makes 400g/14oz
1 coconut, peeled and grated
250ml/8oz natural (plain) yoghurt
salt

For the tempering
1 tablespoon vegetable oil
1 teaspoon urad dal, rinsed and drained
1 red chilli
1 teaspoon mustard seeds
Mix the coconut and yoghurt together in a bowl, then season with salt. Transfer to a blender and process until ground.

Heat the oil in a frying pan (skillet) over medium heat, add urad dal and stir-fry for about 1-2 minutes, or until they start to brown.
Add the mustard seeds and stir-fry about 1 minute, or until they start to splutter. Pour over the coconut paste and mix together. This chutney can be stored in a airtight container for up to 2 days in the refrigerator.

Cheera Thoran
South Indian spinach & potatoes
Orgin:Tamil Nadu
Serves 6

2-3 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon urad dal, rinsed and drained
1 large onion, chopped
1x2.5 cm fresh ginger, peeled and grated
4-8 green chilies, de-seeded and chopped 10-12 curry leaves
250g potatoes, cut into small cubes
750g red spinach, shredded
100g grated fresh coconut

Heat oil in a large, deep pan over medium heat, add the mustard seeds and stir-fry for 1 minute or until they start to splutter. Add the urad dal and stir-fry for about 1 minute, or until light golden, then add the onion and fry for two minutes, or until translucent and glossy. Add the ginger and chillies and stir-fry for a few seconds before adding the curry leaves. Stir then add the potatoes and stir-fry for about 5 minutes, or until the potatoes are half cooked.
Now add the spinach and coconut abs season with salt. Cover with a lid and cook for 3 minutes or until the spinach has wilted. Remove cover and stir-fry for 3-5 minutes, or until all the moisture has evaporated and the potatoes are soft. Remove from the heat and adjust the seasoning in necessary.

Receptet på lamm fotograferar jag!