Ruchikala (The Art of Taste)

Indian Fusion Cuisine in Portland and Tucson

Food Swap Tucson! Preparation instructions

For those of you that swapped me Friday here are some quick instructions on how to prepare the items I had out for tasting.  Two days late – I know – I’m terrible!

The gnocchi and saag recipes are a rough outline – if you want me to post a more detailed recipe with quantities and such – let me know and I’d be delighted to share more specifics.

For those of you who didn’t attend the swap – there will be another one coming up in June!  I’ll post updated details on the Ruchikala Facebook page but you should really go ahead and “like” Food Swap Tucson because it’s pretty much the best thing ever.

FOOD SWAP preparation instructions!
Preparation instructions:
Sweet potato gnocchi with a simple brown butter
Drop the gnocchi straight from the freezer and throw them into a pot of boiling water.  When they float to the top they’re ready! Place the gnocchi on a plate with a few tablespoons of the water to ensure they do not stick together. Serve with your favorite sauce or melt some butter on low heat and when the butter begins to foam drop some fresh sage leaves into the pan.  Fry the sage for a minute or two and then add drained gnocchi.  Toss in the butter on medium high heat for 1-2 minutes tossing rapidly in the pan with a pinch of salt until lightly browned.

White truffle gnocchi with a simple sage cream –

Drop the gnocchi into salted boiling water and drain when they float to the top. Place the gnocchi on a plate with a few tablespoons of the water to ensure they do not stick together. In a small skillet saute a small clove of very finely minced garlic with olive oil or butter.  Add finely minced tarragon and a pinch of salt.  Stir in touch of cream and heat it just until it starts to bubble.  Throw in the gnocchi as well as some of the cooking liquid and reduce until you have a sauce with a consistency you like.  Add some additional fresh tarragon – season to taste and serve!

Shortcut Saag!

Shortcut Saag!

Shortcut Saag!


Saute onions until nicely browned, add 1 tablespoon of finely minced ginger and 2 teaspoons of finely minced (almost to a paste) garlic.  Add 1 tablespoon of the Shortcut Saag spice mixture into the onions and sautee.  Add 2 small chopped tomatoes and cook until the tomato breaks down (almost to a paste, about 2-3 minutes on high).  Finally add 1 ½ cups of pureed blanched greens (spinach and mustard greens work great) and cook on medium heat stirring constantly until most of the moisture evaporates.  Thin out with cream or coconut milk if desired and season with salt and chili powder to taste.

Shortcut lentil soup with a twist!

In your whole spice mixture bag – you will see green curry leaves as well as dried red chilies and white lentils and mustard seeds.

The breakdown – spice bag and ground spice mix

The breakdown – spice bag and ground spice mix
**When asked to use quantities of the “whole spice mixture” this refers to mustard and dried white lentil mixture.   The curry leaves are used separately and were just bagged together for convenience.
For this spicy lentil tomato soup follow this recipe:
1 teaspoon of the whole spice mixture (black mustard seeds and white lentils)
2 dried red chilies (from the whole spice mixture)
1 finely minced clove of garlic
1 cup of cooked soft yellow lentils (split mung “Indian lentils”  are my favorite)
3 medium sized tomatoes
1-2 teaspoons of the lentil spice mixture ground)
oil
salt
a handful of cilantro
avocado (optional)
tamarind paste (optional)In a medium sauce pan on low heat add1 tablespoon of oil as well as the dried chilies and 1 tsp whole spice mixture.
*Note if you want a hotter lentil curry crush the chilies between your hands – it will infuse more heat into the oil.

Directions:

When the mustard seeds start to sputter add the 5-6 curry leaves (watch out the oil may shoot back at you) and the garlic.  Cook for 1 minute then add the chopped tomatoes as well as a hearty pinch of salt and the lentil spice mix (ground, 1-2 teaspoons depending on how spicy you want it.  Cook for 2-3 minutes and then add cooked lentils and simmer – stirring frequently for 5-10 minutes.  Season with salt and cayenne to taste.  If you have tamarind paste and want to add a little extra acidity – add ½ tsp diluted in water and stir into the soup.  Garnish with cilantro and avocado.

If you have any questions on how to put together this soup mixture or anything else you shoot me an email!  chef@Ruchikala.com

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This entry was posted on May 27, 2012 by in Uncategorized.
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