Nirmala's Kitchen » Recipes

Stuffed Acorn Curry Squash Soup

nirmala — Sat, 22 Oct 2011 21:59:28 +0000

Serves 2

Ingredients:

2 round acorn squash (about the size of large grapefruits)

Extra-virgin oil for brushing, plus 1 tsp

Sea salt

Fresh ground black pepper

2 small shallots, thinly sliced

1 tsp ground Nirmala’s Kitchen Madras Curry

1 tsp ground Nirmala’s Kitchen Cumin

1½ cups low-sodium vegetable or chicken stock

½ cup canned unsweetened coconut milk

Two 3-inch square pieces toast

2 oz shredded Monterey Jack cheese

2 tsp freshly grated Parmesan cheese

Directions

1. Preheat oven to 325°F.

2. Cut off tops of the squash about 1 inch from stem end and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Using a small paring knife, cut about ¼ inch of the flesh from the perimeter of the insides of the top so that the opening is a bit wider. (Do not trim the outer skin of the squash or the lids will not have a snug fit.) Brush the insides of the squash and the flesh side of the lid with olive oil. Season with salt and pepper.

3. Arrange squash bowls, with tops alongside, stem-ends up, in a large lightly greased baking pan. Bake for 30 minutes. Remove from the oven, and set the pan with squash aside.

4. Increase the oven temperature to broil.

5. Meanwhile, in a saucepan, heat 1 tsp olive oil over medium heat. Add the shallots, curry powder, and cumin, and cook for about 1 minute, stirring constantly. Add the stock and coconut milk, and season with salt and pepper. Simmer for 8–10 minutes.

6. Ladle the hot soup into the squash; don’t fill to the rim. Top each with the toast, and sprinkle with the cheeses. Transfer to the broiler and cook until the cheese is bubbly and brown, about 3 minutes. Serve immediately, each topped with a lid.

Note Squash flesh shrinks during baking; if any holes forms, still serve the soup in the squash but set them in soup bowls.

Japanese Matcha Green Tea Ice Cream

nirmala — Wed, 27 Jul 2011 02:24:20 +0000

Serves 4

Ingredients:

1 ½ cups whole milk
1 ½ cups heavy cream
5 large egg yolks
½ cup sugar
1/8 teaspoon salt
1 tablespoon Nirmala’s Kitchen Matcha Green Tea Powder

Directions

In a medium saucepan, heat the milk and cream over medium heat until small bubbles appear. Immediately remove from heat and set aside. Do not allow mixture to boil.
In a medium bowl, beat the egg yolks and gradually whisk in the sugar and salt. Continue whisking for 3 minutes. Temper the eggs to prevent scalding them by slowly whisking in a few tablespoons of the warm milk and cream mixture. Continue to pour in the remaining milk and cream mixture while continuously whisking, making sure that no lumps form.
Return mixture to saucepan and cook over low heat, stirring frequently. As soon as the mixture thickens (it should coat the back of a spoon), about 10 minutes, remove from heat and set aside.
In a small bowl, whisk the matcha with ¼ cup hot water until dissolved, then pour it into the custard, whisking to combine. Pour the mixture through a sieve into a large bowl. Cover with a clean kitchen towel and allow to cool to room temperature.
Pour the custard mixture into an ice-cream maker, and freeze according to manufacturer’s instructions. If you do not have an ice cream maker, pour the mixture into an airtight container and freeze until set, about 2 + ½ to 3 hours. Remove from the container and cut into 3-inch pieces. Place in a food processor and process until smooth. Return to airtight container and freeze again. Repeat the freezing and chopping process 2 to 3 times until a smooth consistency is reached.

Make ahead tip: The ice cream can be made up to a week ahead, and frozen in an airtight container.

Recipe and image courtesy of In Nirmala’s Kitchen- http://www.nirmalaskitchen.com/books/in-nirmalas-kitchen/#photos

Lamb Biryani

nirmala — Wed, 02 Mar 2011 18:58:55 +0000

Serves 2

Ingredients:

1 lb. lamb cut into two-inch pieces
2 Tbsp. Nirmala’s Kitchen Kashmiri Masala 
2 tsp. Nirmala’s Kitchen Kerala Ground Cumin
2 Tbsp. ghee or oil, plus more
1 large onion, sliced 
2 garlic cloves, finely chopped 
1 Tbsp. finely grated fresh ginger 
1 ½ cups Nirmala’s Kitchen Basmati Spiced Rice 
½ cup plain yogurt
¼ tsp. Nirmala’s Kitchen Kashmiri Saffron
3 cups warm chicken stock
Salt to taste

Directions:

Pre-heat oven to 375F.
Put the lamb in a large bowl with the masala, cumin and toss to coat the lamb in the spices.
In a large heavy bottom oven proof pan (make sure the pan has a tight-fitting lid) heat 1 tbsp of the ghee over medium heat, add the lamb in batches and cook, stirring occasionally, for 3-4 minutes until browned all over, adding a little more ghee if necessary. Remove and set aside.
Add the remaining ghee, onion, garlic and ginger to the pan and cook over medium heat until the onion is soft and pale golden.
Add the rice and yogurt, stir together and cook for 1 minute. Add the pieces of lamb, tucking them under the rice.
Add the saffron to the warm stock and carefully pour in. Cover with tight-fitting lid and transfer to oven and bake for 35-45 minutes.
Remove from oven and let rest covered for 5 minutes, season with salt to taste and serve immediately.

Seafood Paella

nirmala — Tue, 22 Feb 2011 15:51:53 +0000

Serves: 8

Ingredients:

5 cups vegetable broth
¼ tsp. Nirmala’s Kitchen Saffron
3 Tbsp. olive oil
1 lb. monkfish or other firm white fish fillets, cut into 1-inch pieces
16 peeled and deveined jumbo shrimp (about 1 pound)
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes
2 Tbsp. Nirmala’s Kitchen South African Peri- Peri
3 garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
16 little neck clams
1 (7 oz.) jar sliced pimento, drained
2 Tbsp. fresh lemon juice

Directions:

Combine broth with saffron in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
Heat oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute. (The seafood mixture will not be cooked through.)
Remove seafood mixture from pan, and keep warm.
Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, Peri-Peri and garlic; cook 5 minutes. Add rice and cook 1 minute, stirring constantly. Stir in broth and peas with pinch of salt. Bring to a low boil and cook 10 minutes, stirring frequently.
Add clams to pan, nestling them into the rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir the seafood mixture into the rice mixture. Arrange pimento slices on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes before serving.

Peruvian Aji Pan-Roasted Salmon

nirmala — Tue, 22 Feb 2011 15:51:34 +0000

Serves 4

Ingredients:

1 tsp. sea salt
1 ½ Tbsp. Nirmala’s Kitchen Peruvian Aji Spice Blend
4 salmon fillets
1 Tbsp. vegetable oil

Directions:

Sprinkle salt and Aji spice blend to coat both sides of salmon.
Heat the oil in a large skillet over medium-high heat. Cook the salmon for 3 minutes on each side (this will smoke up your kitchen), or until fish flakes easily with fork.
Serve on a bed of mashed potatoes, layered with Quinoa Apple Salad, and topped with salmon steaks.

Venezuelan Avocado Dipping Sauce

nirmala — Tue, 22 Feb 2011 15:51:03 +0000

Makes about 1-¼ cups

Ingredients:

2 ripe avocadoes (about 1-½ lb. total, cut into chunks)
½ cup sour cream
2 Tbsp. mayonnaises
2 Tbsp. fresh lime juice
2 tsp. Nirmala’s Kitchen Piment D’Espelette
½ tsp. Nirmala’s Kitchen Gurande Fleur De Sel with Piment D’Espelette

Directions

Combine all ingredients in a food processor and blend until smooth; add more salt if desired. Serve immediately.

Caraway and Corn Beef Stuffed Squash

nirmala — Tue, 22 Feb 2011 15:50:39 +0000

Serves 4

Ingredients:

2 large yellow summer squash
2 tsp. butter
4 oz. corned beef, chopped
¼ cup finely chopped white onion
¼ cup finely chopped celery
1 tsp. Nirmala’s Kitchen Peruvian Aji spice blend
½ cup panko bread crumbs
¼ cup finely shredded sharp Cheddar cheese
1 tsp. Nirmala’s Kitchen Caraway Seeds
Sea Salt to taste
Fresh thyme to garnish

Directions:

Coat baking dish with nonstick cooking spray.
Preheat grill to medium heat. Meanwhile, cut squash lengthwise into halves. With spoon, scoop out pulp, leaving at least a ½-inch shell; set aside. Coarsely chop pulp.
In medium skillet over medium heat, add butter, corned beef and cook until lightly browned. Add onion, celery and Aji spices; cook and stir for about 2 minutes. Stir in squash pulp; cook and stir another minute. Remove from heat; set aside.
Stir in bread crumbs, cheese and caraway seeds. Spoon filling evenly into squash shells, press lightly. Place on baking dish. Grill covered for 7-10 minutes, or until squash is tender and filling is hot.

Peruvian Aji-De-Gallina

nirmala — Tue, 22 Feb 2011 15:50:15 +0000

Serves 4

Ingredients:

2 lb. of skinless and boneless chicken breast
2 slices of white bread, remove crust
¼ cup vegetable oil
¾ cup onions, finely chopped
2 cloves garlic, minced
1-½ Tbsp. Nirmala’s Kitchen Peruvian Inca Aji Blend
½ cup cashews, finely chopped
5 Tbsp. grated Parmesan Cheese
6 oz. evaporated milk
6-8 cooked red bliss potatoes
3 hard-boiled eggs cut into halves
½ cup pitted black olives
Salt to taste
Fresh chives, finely chopped

Directions:

Boil the chicken breast in salted water until tender.
Drain, reserve broth, and use a ½- ¾ cup of broth to soak the bread.
Let the chicken cool and shred into small pieces.
Heat oil on skillet over medium heat. Add onion, garlic and Peruvian Aji blend, and cook until the onions are translucent.
Add bread mixture and cook over low heat for 5-8 minutes.
Add the cashews, grated cheese, evaporated milk and cooked shredded chicken
Cook for about 5 minutes or until heated through.
Serve on a platter with cooked potatoes, eggs and/or olives; season with salt to taste; and sprinkle with fresh chives and serve.

Quinoa Apple Salad

nirmala — Tue, 22 Feb 2011 15:49:51 +0000

Serves: 2

Ingredients:

1 Tbsp. olive oil
2 Tbsp. fresh lime juice
1 Tbsp. Nirmala’s Kitchen Peruvian Aji Blend
1/2 tsp. salt
1 Tbsp. chopped chives
1 Tbsp. chopped fresh cilantro
2 cups cooked quinoa (Nirmala’s Kitchen South American Quinoa)
1 small ripe plum tomato, finely chopped
1-½ cup diced green and red apples
Lime wedges for garnish

Directions:

In a bowl, whisk together oil, lime juice, Aji spice, salt chives and cilantro.
Add cooked quinoa, tomato, apples and mix well.
Garnish with lime wedge. Can be served warm or cold.

Turkey Quinoa Meatloaf

nirmala — Tue, 22 Feb 2011 15:49:22 +0000

Serve 6–8

Ingredients:

2 Tbsp. extra-virgin olive oil
1 large onion, finely chopped
1 clove garlic, minced
2 Tbsp. Nirmala’s Kitchen Aji Spice blend
1½ cups cooked quinoa (Nirmala’s Kitchen South American Quinoa)
1 lb. ground turkey
¼ cup chopped fresh basil
¼ cup chopped fresh chives
2 Tbsp. tomato paste
1 large egg, slightly beaten
1 tsp. sea salt
1 tsp. black pepper

Directions

Preheat oven to 375°F. Grease an 8½-by-4½-by-2½-inch glass loaf pan.
In a heavy medium skillet, heat oil over medium heat. Add onion and garlic and sauté until soft, about 3 minutes. Add Aji spices and cook for 1 minute more. Transfer to large bowl.
In the large bowl, combine cooked quinoa, turkey, basil, chives, tomato paste, egg, salt, and pepper, and mix thoroughly.
Transfer to prepared loaf pan. Bake 1 hour; turn the oven off; and let meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.