So, the Missouri Interagency Helitack has a tradition..well starting today anyways--we cook dinner at the base every Tuesday..Here is what we made today..
G-mans version of Pilau Rice
• 1 cup rice
• 1/4 tsp turmeric
• salt
• 2 Tb oil
• 2 Tb peanuts
• 2 Tb golden raisins
• 1/4 tsp ginger powder, optional
Masala:
o 2 bay leaves
o 3-inch cinnamon stick
o seeds of one green cardamom pod
1. In a large pot, add the rice with enough water to cover at least twice the depth of the rice. Add the turmeric and salt. Boil for about 12-15 minute on medium-high heat, until the rice is soft on both ends yet still hard in the middle. Drain in a colander.
2. Back to the stove. Heat the oil until it is sizzle-hot. Add the peanuts. When they have browned a bit, add the raisins. Wait for about 1 minute until raisins puff out.
3. Add the masala. Saute for a bit.
4. Take off the heat. Add the rice (and ginger powder, if you have any). Stir it all together. Done.
~Trobee says: "Using less than 2 Tb oil will cause the rice to be sticky.
Chicken Curry
• 2 chicken breasts
• ½ tsp turmeric
• Sprinkle of salt, then 1/4 tsp later
• 2 tsp oil
• 1 tsp black mustard seeds
• 4 chile pods
• 2-inches of cinnamon stick
• 2 cups of frozen mixed vegetables (we used a stir-fry mix)
• 2 cups of tomato sauce
• juice of 1 lime
Masala Paste:
o 1 cup of onion, chopped loosely
o 3 TB peanuts (OR raw chickpeas, dry roasted and ground)
o 1 tsp garlic paste
o ½ tsp cumin powder
o 2 tsp coriander powder
o 3 whole cloves
1. Chop the chicken into pieces. Put them in a bowl and coat them with the turmeric and salt. Set aside. If possible, let em soak it up a good 20 minutes.
2. Blenderize the paste ingredients to a smooth puree and set aside.
3. In a large skillet, heat the oil until it is sizzle-hot. Add the black mustard seeds, and the chile pods. Saute until the black mustard seeds have quit popping.
4. Add the paste and cinnamon stick. Sauté for 1-2 minutes. Add the chicken/seitan mixture. Cook the chicken (with a couple splashes of water) until it turns whitish color. If you're using seitan, just heat it through (about 3-4 minutes.
5. Add the vegetables and cook 3-4 minutes. Add the tomato sauce. Cover and simmer until everything is heated through.
6. Squeeze about half of the lime juice over the pan's contents. Taste it. Then add more lime as you like it. Let the flavors mingle for a few minutes. Done.
Now obviously we did not come up with the recipe ourselves..We give credit to:
http://www.naughtycurry.com/home/complete_recipe_list/index.htmlIt was good food but could have been "hotter". Here are the pics of said curry & rice:
