Friday, January 8, 2016

Kibbi, Scoops & Curry

The recipes were inspired by BonAppetit's Passage to India party guide.  Since our party is for two-and I pack my ground beef in 4 ounce freezer bags-I opted to add bulgur wheat with the 1 egg spice mix to soak up the moisture. The chapatis-the flatbreads-have no leavening, yet work as the "scoops" for the meatballs and delicious sauce.   (I did not add cayenne to my sauce)


(Serves 3)

Mix together meat, egg, spices and bulgur.  Portion into 1 tablespoon balls.  Bake at 400 F. on a parchment lined tray for 20 minutes, until internal temperature reaches 165 F.  Drain on paper towels.
1/4 cup shallots, diced
1 garlic clove
1/2 teaspoon ginger, fresh, grated
1/2 teaspoon lemon juice
1/2 teaspoon garam masala
1/8 teaspoon coriander
Dash cumin
4 ounce ground beef
1 egg
2 tablespoon bulgur

Curry Sauce

(Serves 3)

Saute shallots, garlic and ginger in olive oil for 3 minutes.  Add spices and saute 1 minute.
1/4 cup shallots, diced
1 teaspoon olive oil
2 garlic cloves, crushed
1 teaspoon fresh ginger, grated
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
1/4 teaspoon peppercorns

Stir in tomatoes, water and juice.  Add bay leaf.  Simmer for 20 minutes, covered, on stove-top.  Remove bay leaf.  Blend (take care to prevent burns). Add meatballs and heat to serve.
1/2 cup diced tomatoes, without salt
1 bay leaf
3/4 teaspoon lemon juice
1/2 cup water


(Serves 5)

In a mixing bowl with dough hook in place.  Mix flours and salt.  Heat water and yogurt to 125 F.  Beat into flours at medium speed for 2 minutes.
1 1/2 cup whole wheat flour
1 cup all purpose flour
1/4 cup yogurt, nonfat
1/4 teaspoon salt
3/4 cup water

Slowly add more flour and mix for about 8 minutes until dough leaves side of bowl.  Place in a bowl, sprayed with an olive oil spray.  Cover with plastic wrap and set aside at room temperature for 1 hour.
1/2 cup all purpose flour 

Portion into 2 tablespoon dough balls.  Flatten with hand on a floured piece of parchment paperShake off excess flour.  Cook dough rounds on a very hot griddle surface until lightly charred in spots and browned in others.  Turn and repeat on the remaining side.  Keep flat breads hot in a 250 F. oven.

Our meal is served with roasted eggplant, zucchini and yellow squash slices with kalamati olives and tomatoes.  I added 1/2 teaspoon herbs de provence and 1 tablespoon olive oil prior to roasting for about 40 minutes.  The olives and tomatoes were added the last 10 minutes of cooking.  


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