Special Menu: Tour of Asia

3 T olive oil
2 large onions, chopped
2 c basmati rice

spice mix (can mix beforehand)
1/2 teaspoon kabsa spice
2 t cardamom powder
2 cloves
1/2 t grated nutmeg
pinch saffron threads
1/4 t fennel seed
1/4 t cinnamon
1/4 t ground black pepper
1/4 t coriander
1/4 t cumin

4 1/2 c water
1 t pomegranate molasses
1 1/2 t salt
1 not chikn bouillon cube
1 small can plain tomato sauce
1/2 package soy curls, soaked and drained

1 T olive oil
1/2 c raisins, dates, or a mixture of both
1/2 c sliced almonds
1/2 c cashews
1/4 c pistachios
1/4 c pine nuts
pinch salt

heat 3 T oil very large pot (or wok), saute onion until soft
add rice and spices and sizzle until fragrant, then add water
while bringing to a boil, add pomegranate molasses, salt, bouillon, tomato sauce, and soy curls
cover and reduce heat to medium low until rice is cooked.

meanwhile, saute topping in small pan until slightly toasted, about 3-5 minutes
pour rice into large platter, add topping and share.

Kaeng Kanun (Jackfruit Curry) + Forbidden Rice

Difficulty: MEDIUM

Special Menu: Tour of Asia

Forbidden Rice
Soak rice overnight
1 cup Thai black rice
2 cups water

place all in pot and bring to a boil, cover, reduce heat to medium, simmer until rice is cooked.

Kaeng Kanun
1 T vegetable oil
2 cloves garlic, minced
2 1/2 T red curry paste
1 c coconut cream (thick part)
2 kaffir lime leaves chopped
2 cans jackfruit, drained and rinsed
1 can bamboo shoots, drained
½ c golden raisins
1 red Thai chili, julienned
8-10 long beans, trimmed and cut into 1 inch pieces
1 T ponzu
1/2 t sugar
2 T holy basil, finely chopped
1 1/2 cup water

Heat oil and sauté the garlic, remove it, and reserve.
Sauté the red curry paste until the aroma is brought out, then add the coconut cream and stir
Add lime leaves, bamboo, raisins, chili, long beans, ponzu, sugar, basil and water, simmer for 5 minutes, then add jackfruit.
continue to simmer until jackfruit is broken down a bit and long beans are cooked through.
stir in a bit more basil.
Garnish with black rice, crushed peanuts, bean sprouts, lime, and a big handful of cilantro.

Masala Dosa + Sambar + Coconut Chutney

Difficulty: BE IN A COOKING MOOD (seriously, this is an epic project of a meal)

Special Menu: Tour of Asia

Dosa Batter
prepare two bowls for the following:
2 c short grain rice, rinsed, soaked for 6 hours
1/2 c urad dal + 1 t fenugreek seeds, rinsed and soaked for 6 hours

drain water from rice and mix extremely well in food processor (10 minutes). Add water gradually to achieve a runny paste.
place in a large bowl, and separately, drain urad dal and fenugreek and whir, adding water in small amounts, until smooth and also runny paste-like
combine both batters and blend further with an immersion blender, cover with plastic wrap, and place in a warm place for 12-18 hours, until batter fluffs up and gets bubbly.

Coconut Chutney
1/2 fresh coconut (cracked, peeled, and cut into chunks)
1 green chili, seeds removed
1 small carrot, peeled and roughly chopped
1 inch ginger, peeled
1 small onion, peeled
2 cloves garlic, peeled
1 large handful cilantro
1 t tamarind paste
1/2 c coconut cream
pinch turmeric
water to process
salt to taste

2 T vegetable oil
2 t black mustard seeds
2 dried red chilis
6 curry leaves

process coconut, carrot, ginger, onion, garlic, cilantro, tamarind, cream, and turmeric in food processor, adding water little by little to achieve as smooth a texture as possible.
transfer coconut mix to a bowl.
in a large sauce pan, heat oil until wavy, then crackle mustard seeds, chilis, and curry leaves for several seconds before adding coconut mixture.
simmer for several minutes until onion is cooked, season with salt to taste, and set aside.

2 1/2 c water
1/2 cup toor dal
1/2 teaspoon salt
1/4 teaspoon turmeric

place all in pot, cover, and cook for 45 minutes to an hour until dal is broken down and soupy, set aside

2 T vegetable oil
1/2 t cumin seeds
1/8 t fenugreek seed
1/4 t black mustard seeds
Pinch of asafetida
10-12 curry leaves
4 dried red chilis
1 large tomato, chopped
1/2 c chopped carrots
1/2 c radishes, quartered
1/2 c long beans, trimmed and cut into 1 inch pieces
5-6 large okra, split, trimmed, seeded, and cut into 1 inch pieces
2 tablespoons tamarind paste
1/2 teaspoon salt
1 tablespoon sambar powder
1 c water
cooked toor dal

In large pot, heat oil until wavy, then sizzle cumin seed, fenugreek, mustard seeds, asafetida, chilis, and curry leaves for several seconds.
add vegetables, salt, and sambar powder, and stir.
add toor dal and water, salt to taste, stir and cover.
simmer until vegetables are cooked.

Aloo Masala Filling
1 1/2 lb yellow fleshed potatoes, peeled, cubed, and boiled

3 T vegetable oil
1 t black mustard seeds
1/2 t cumin seeds
2 dried red chilis
6 to 8 curry leaves
1 medium onion, diced
1 T grated ginger
4 garlic cloves, minced
2 green chilis, finely chopped
1/2 t turmeric
Pinch of asafetida
1/2 t salt
1/2 c water
1/2 c roughly chopped cilantro, leaves and tender stems

heat oil in wide saucepan until wavy.
sizzle mustard seeds, cumin seeds, curry leaves, and red chilis
add onion, ginger, garlic and green chilis, then turmeric and asafetida.
add salt and water, stir and cover, heat for several minutes until liquid is absorbed.
remove from heat and stir in cilantro. set aside.

retrieve dosa batter, and add enough water to thin the batter so it can easily run into a thin layer.
salt to taste.
heat a non-stick pan over medium-high and quickly ladle batter onto pan, spreading it with the bottom of the ladle, or tipping the pan to expand the surface of the dosa
drizzle some oil over the dosa as it cooks.
Only cook one side, remove from pan once bottom is golden, and immediately spoon in masala mixture, folding dosa into a roll. repeat.

serve with sambar and chutney, enjoy, then take a nap.