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January
2004
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THE JOY OF INDIAN & NEPALI COOKING
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What happens when 30 hungry and hardworking
women join forces with two Bridging Worlds Emerging Leaders?
An Indian/Nepali feast results!
In fact, two such feasts occurred in November at the homes of
Jagriti Board member Patti Friedel and (President) Dr. Michèle
Andina. Guided by Bridging World Emerging Leaders Maryma Scotlin
from India and Indira Ghale from Nepal, the gastronomic adventure
included preparing - and then enjoying -- meticulously created
Asian delicacies. With food offered by the hosts the $50 class
and dinner cost went toward the Emerging Leaders visit to New
York and Washington D.C.
The guests arrived ready to work: no mere spectators these guests!
As each arrived, Chefs Scotlin and Indira put the women to work
washing, chopping, and mixing - with the occasional sampling,
of course. An added bonus was learning about the spices used
in the exotic dishes. One participant, Patty Bliss, was delighted
to learn that all the spices could be purchased locally.
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| Preparing the
vegetables and getting directions from our Nepali chef,
Indira |
While microwave ovens sat idle, Scotlin shared that "most Indian
women spend hours preparing food, especially for their sons
and husbands. In fact," she informed the banqueters, "the women
will often eat last and reserve the best foods for the males
in the household."
Maybe in India, but not in Santa Barbara -- at least on these
two evenings! The "guest sous-chefs" immersed themselves in
exotic aromas and tastes - realizing, as expressed by guest
Anitra Sheen, that food is one more way to "bridge" cultures
and differences among peoples and nations.
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| Anitra Sheen and
Lavelle Lord preparing Indian "bread" |
"So much happens around food, both in our culture and around
the world." Sheen reflected as the meal concluded. "This evening
is a special way for us all to realize how much we share as
women, wives and mothers, and the role that food plays for nurturing
our families and ourselves."
Since many of you from afar, sadly, could not be part of the
feast-ivities, we've included a couple of Scotlin's and Indira's
recipes and instructions so that you can at least share in the
spirit of bridging your culture and theirs. Feel free to contact
them for any guidance should you attempt making these dishes
for yourselves, your family or friends: indira@jagriti-international.org
and scotlin@jagriti-international.org
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| Nepali
Fry Fish |
| Ingredients |
| Piece of fish meat |
Lemon |
| Garam Masala |
Onion |
| Tomatoes cut into small
pieces |
Olive oil |
| Flour |
Soya-sauce |
| Chili powder |
Salt |
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| Procedure
First of all take some flour in a bowl. Add
200ml of water in it. Mix with a spoonful of Masala. Add
the paste of onion. Add the paste of garlic. Add the chili
powder. Add the juice of lemon with it. Add some salt
as you desire. Mix all the ingredients in bowl and stir
for some time. Then heat the oil in the pan. Then fry
the fish until it gets red. Now the fish is ready. Serve
in a bowl to eat. |
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| Cauliflower,
Peas and Potatoes by Indira |
| Ingredients |
| Cauliflower |
Garlic |
| Potato |
Green peas |
| Onion |
Ginger |
| Curry - Garam Masala |
Tomatoes |
| Cinnamon |
Vegetable-oil. (olive
ok) |
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| Procedure
for cooking At first fry the onion
for 2 minutes, add the garlic, ginger, two big spoons
of the garam masala salt and fry for a while. When it
gets red then add the cauliflower. Add the tomatoes and
heat for 3 minutes. Add the water, simmer until the water
evaporates. |
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| Indian
Chicken Curry |
| Ingredients |
| Chicken (500gms) (Breast) |
Red chili powder (1/4
tbsp) |
| Olive oil (50gms) |
Coriander powder (3/4
tbsp) |
| Cloves (4-5) |
Pepper powder (1/4 tbsp) |
| Cardamom (2) |
Tomatoes (2) |
| Ginger (1/2 tbsp) |
Green chilis (2) |
| Garlic (1 tbsp) |
Coriander leaves to
garnish |
| Onions (2) - chopped |
Salt - to taste |
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| Procedure Cut
the chicken pieces and keep it aside. Heat a pan and pour
oil. Add cloves & cardamom. Then add onion. When the onion
turns brown add ginger garlic paste. When the raw smell
goes off, add tomatoes, and stir until it turns transparent.
Add chili powder, pepper and coriander. Once the masala
smells goes off, add chicken pieces and sautée it. Add
salt and water. Cook until the chicken absorbs water (5
to 15 min.). Garnish with coriander leaves. |
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| Sambhar
- Indian dal with vegetables |
| Ingredients |
| Toor dal (available
in indo-china market)-150gms |
| Fenugreek seeds |
Turmeric (a pinch) |
| Garlic (4 or 5 cloves) |
Asafoetida (2pinches) |
| Tamarind (seedless -
1/2 tbsp) |
Tomatoes (2) |
| Drumstick (vegetable)
(2) |
Egg plant (3) |
| Potatoes (2) |
Sambhar powder (1 tbsp) |
| For seasoning: mustard
seeds, onions (chopped), ghee and coriander leaves |
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| Procedure Wash
the dal and put it in a pan. In the same pan add garlic,
asafoetida, 1 tomato, fenugreek seeds and turmeric. Add
water for things to cook. In a separate pot, cook vegetables
with chili powder and salt. When the dal is cooked add
the tamarind water to it. Mix the vegetable to the dhal
and cook for 5 minutes. Your sambhar is ready for seasoning.
In a separate pan add ghee and then add mustard seeds.
When it is completely burst add chopped onions and leave
it till it turns brown. Then add this into the sambhar.
Now your exotic sambhar is ready to be served, which is
a typical south Indian dish. Garnish with coriander leaves. |
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