{"id":197,"date":"2009-07-06T22:27:37","date_gmt":"2009-07-07T04:27:37","guid":{"rendered":"http:\/\/driftlessappetite.com\/?p=197"},"modified":"2009-10-06T06:40:44","modified_gmt":"2009-10-06T12:40:44","slug":"indian-night","status":"publish","type":"post","link":"https:\/\/driftlessappetite.com\/?p=197","title":{"rendered":"Indian Night"},"content":{"rendered":"<a class=\"synved-social-button synved-social-button-follow synved-social-size-48 synved-social-resolution-single synved-social-provider-facebook nolightbox\" data-provider=\"facebook\" target=\"_blank\" rel=\"nofollow\" title=\"Follow us on Facebook\" href=\"https:\/\/www.facebook.com\/DriftlessAppetite\" style=\"font-size: 0px; width:48px;height:48px;margin:0;margin-bottom:5px;margin-right:5px;\"><img loading=\"lazy\" decoding=\"async\" alt=\"Facebook\" title=\"Follow us on Facebook\" class=\"synved-share-image synved-social-image synved-social-image-follow\" width=\"48\" height=\"48\" style=\"display: inline; width:48px;height:48px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/driftlessappetite.com\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/96x96\/facebook.png\" \/><\/a><a class=\"synved-social-button synved-social-button-follow synved-social-size-48 synved-social-resolution-single synved-social-provider-twitter nolightbox\" data-provider=\"twitter\" target=\"_blank\" rel=\"nofollow\" title=\"Follow us on Twitter\" href=\"https:\/\/twitter.com\/drftlssappetite\" style=\"font-size: 0px; width:48px;height:48px;margin:0;margin-bottom:5px;margin-right:5px;\"><img loading=\"lazy\" decoding=\"async\" alt=\"twitter\" title=\"Follow us on Twitter\" class=\"synved-share-image synved-social-image synved-social-image-follow\" width=\"48\" height=\"48\" style=\"display: inline; width:48px;height:48px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/driftlessappetite.com\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/96x96\/twitter.png\" \/><\/a><a class=\"synved-social-button synved-social-button-follow synved-social-size-48 synved-social-resolution-single synved-social-provider-rss nolightbox\" data-provider=\"rss\" target=\"_blank\" rel=\"nofollow\" title=\"Subscribe to our RSS Feed\" href=\"http:\/\/feeds.feedburner.com\/driftlessappetite\/ynOY\" style=\"font-size: 0px; width:48px;height:48px;margin:0;margin-bottom:5px;\"><img loading=\"lazy\" decoding=\"async\" alt=\"rss\" title=\"Subscribe to our RSS Feed\" class=\"synved-share-image synved-social-image synved-social-image-follow\" width=\"48\" height=\"48\" style=\"display: inline; width:48px;height:48px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/driftlessappetite.com\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/96x96\/rss.png\" \/><\/a><p>(clockwise from upper left)<strong> Lamb Vindaloo, Saag Paneer, Naan, &amp; Dal<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-199\" title=\"indianight\" src=\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2009\/07\/indianight.jpeg\" alt=\"indianight\" width=\"1000\" height=\"2148\" srcset=\"https:\/\/driftlessappetite.com\/wp-content\/uploads\/2009\/07\/indianight.jpeg 1000w, https:\/\/driftlessappetite.com\/wp-content\/uploads\/2009\/07\/indianight-139x300.jpg 139w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p>We love Indian food&#8211; typically we&#8217;ll make Indian food about once a month.\u00a0 We&#8217;d make it more often but we tend to go all out and it takes a lot of effort, plus it leaves the kitchen a complete mess.<\/p>\n<p><!--more-->Now, we&#8217;re not Indian, so authenticity is not a guarantee.\u00a0 Keith grew up eating British Indian food, which is delicious but definitely not the same as the food you&#8217;d find on the sub-continent.\u00a0 That being said, we do our best to &#8220;keep it real&#8221;.\u00a0 We read alot about traditional cooking methods, we&#8217;ve gotten tips from our Indian friends, and Keith has been to Indian (ostensibly to work in a rural village for Engineers Without Borders, really he just went for the Poori and Dal).\u00a0 So for our &#8220;Indian Night&#8221; we made Saag Paneer (spinach with our homemade cheese), Lamb Vindaloo (a spicy stewed meat dish more popular in Britain than India), Dal (a lentil stew and a staple of the typical Indian household), and Naan bread.\u00a0 In addition we prepared raita, a cucumber and yogurt condiment.<\/p>\n<p><strong>RECIPE<\/strong><strong>S<em><br \/>\n<\/em><\/strong><\/p>\n<p><strong>Raita<\/strong><\/p>\n<ul>\n<li><em>1\/2 c. plain yogurt (full fat)<\/em><\/li>\n<li><em>1\/2 c. finely diced cucumber<\/em><\/li>\n<\/ul>\n<p><strong>Rice<\/strong><\/p>\n<ul>\n<li><em>3 c. Jasmine rice<\/em><\/li>\n<\/ul>\n<p>Rinse and add water.\u00a0 The amount of water should be\u00a0 about\u00a0 3\/4 of an inch above the rice.\u00a0 Place in a rice cooker.<\/p>\n<p><strong>Naan<\/strong><\/p>\n<ul>\n<li><em>3 cups all purpose four<\/em><\/li>\n<li><em>1 cup lukewarm water<\/em><\/li>\n<li><em>1 T. dry yeast<\/em><\/li>\n<li><em>3 T. melted butter<br \/>\n<\/em><\/li>\n<\/ul>\n<p>Mix above ingredients and let it sit for a couple of hours.\u00a0 Wait to cook at the very end.<\/p>\n<p>Heat up a cast iron skillet on high.\u00a0 Take a fist size amount of dough and flatten with a rolling pin (use a generous amount of flour to coat the counter, rolling pin, and your hands to prevent sticking).\u00a0 Place flattened dough on skillet.\u00a0 Cook one minute per side or until you get pocky burn marks then transfer to a direct flame for about 30 secs to puff them up.\u00a0 Be sure not to let them catch on fire.\u00a0 Brush with melted butter (clarified if you want to go through the trouble).<\/p>\n<p><strong>Lamb Vindaloo<\/strong><\/p>\n<ul>\n<li><em>1 lb lamb chops (cubed)<\/em><\/li>\n<li><em>1 lb red potatoes (from <a href=\"http:\/\/www.healthygrown.com\/interior_page.cfm?PageID=17\">Alsum Produce<\/a> in Friesland, WI)<br \/>\n<\/em><\/li>\n<li><em>1\/2 white onion<\/em><\/li>\n<li><em>1\/4 cup olive oil (we prefer Spanish)<br \/>\n<\/em><\/li>\n<li><em>1 tablespoon tomato paste<\/em><\/li>\n<li><em>1 cup chicken broth<\/em><\/li>\n<li><em>1 cup of peppermint green tea<\/em><\/li>\n<li><em>1\/2 cup coconut milk<\/em><\/li>\n<li><em>salt<br \/>\n<\/em><\/li>\n<li><em>Spices (to taste):<\/em>\n<ul>\n<li><em>cilantro (from <a href=\"http:\/\/www.mineralpointmarket.com\/shooting-star-farm.htm\">Shooting Star Farm<\/a>)<\/em><\/li>\n<li><em>cumin<\/em><\/li>\n<li><em>tamarind<\/em><\/li>\n<li><em>paprika<\/em><\/li>\n<li><em>garlic<\/em><\/li>\n<li><em>ginger<\/em><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>The lamb, potatoes, onion, garlic ginger, and cilantro could all be sourced locally in Wisconsin (but for this dish they were not all local, shame on us).\u00a0 Cooking this is pretty straight forward, saute the lamb meat in olive oil, add the potatoes, onion, broth, tea, tomato, and spices and cook to until the liquid is reduced to the consistency of gravy.\u00a0 When done, add the coconut milk.\u00a0 The peppermint green tea (365 brand) was a last minute addition, I love the combination of lamb + mint, but Leslie pulled up all our mint last year.\u00a0 The tea worked wonderfully.<\/p>\n<p><strong>Saag Paneer<\/strong> (spinach &amp; cheese)<\/p>\n<ul>\n<li><em>3 cups 2% milk<\/em><\/li>\n<li><em>2 tablespoons coconut vinegar (any vinegar would work here).<\/em><\/li>\n<li><em>2 cups fresh spinach<\/em><\/li>\n<li><em>1\/4 cup olive oil<\/em><\/li>\n<li><em>Cumin<\/em><\/li>\n<li><em>Coriander<\/em><\/li>\n<li><em>fresh ginger (I keep mine in the freezer to grate as needed)<\/em><\/li>\n<li><em>salt<br \/>\n<\/em><\/li>\n<\/ul>\n<p>Heat the milk slowly to just below boiling (180-200 deg F).\u00a0 Add the vinegar, remove from heat, and let sit for 10 minutes.\u00a0 Then separate the cheese from the whey (save the whey to use as a soup base).\u00a0 Saute the spinach and spices in olive oil until cooked and then mix with the cheese.<\/p>\n<p><strong>Dal<\/strong> (bean dish)<\/p>\n<ul>\n<li><em>1 cup cooked black eyed peas<\/em><\/li>\n<li><em>1\/2 white onion<\/em><\/li>\n<li><em>1\/4 cup olive oil<\/em><\/li>\n<li><em>1\/4 cup evaporated milk<\/em><\/li>\n<li><em>salt<br \/>\n<\/em><\/li>\n<li><em>Spices:<\/em>\n<ul>\n<li><em>Cilantro<\/em><\/li>\n<li><em>Cumin<\/em><\/li>\n<li><em>Turmeric<\/em><\/li>\n<li><em>Chile Pepper<\/em><\/li>\n<li><em>a ton of Garlic<\/em><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Usually we would use lentils, this time we had black eyed peas on hand.\u00a0 Mix the cooked beans and raw onion together and saute in olive oil with the spices.\u00a0 When done, add the evaporated milk.<\/p>\n<p><strong>Tea<\/strong><\/p>\n<p>After dinner we had tea made from a\u00a0 1:1 mixture of <a href=\"http:\/\/www.twinings.com\/home.php\">Twining&#8217;s<\/a> English Breakfast and Chai teas.\u00a0 Then we added 2 cardamom\u00a0 pods to each teacup.\u00a0 It was a wonderful ending for a moment then we had to clean up!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(clockwise from upper left) Lamb Vindaloo, Saag Paneer, Naan, &amp; Dal We love Indian food&#8211; typically we&#8217;ll make Indian food about once a month.\u00a0 We&#8217;d make it more often but we tend to go all out and it takes a lot of effort, plus it leaves the kitchen a complete mess.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-197","post","type-post","status-publish","format-standard","hentry","category-home-cooking","no-featured-image"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=197"}],"version-history":[{"count":25,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/197\/revisions"}],"predecessor-version":[{"id":218,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/197\/revisions\/218"}],"wp:attachment":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}