Meena Pennington 4/7/21 Meena Pennington 4/7/21

Mushroom Pulao

INGREDIENTS

2 cups good quality Basmati rice , rinsed until the water runs clear and then soak in water for 30 minutes, drain and set aside
2 tspn oil (your choice)
1 tspn whole cumin
1 small onion, diced
1/2 serrano chili, deseeded and finely chopped
2 cloves garlic, minced
1/2 tspn Sonoko’s curry powder
4 oz. fresh mushrooms, diced
2 2/3 cups chicken stock, vegetable stock or water
salt to taste

You may cook this dish on a stove top or in a rice cooker.

Heat oil in a medium size shallow saucepan over medium-hight heat. When hot, add the cumin seed, followed by the diced onion, and then the chopped green chili.
When the onion begins to color, add the drained rice and the minced garlic. Toss to ensure that all the rice grains have a coating of oil on them, about 3 minutes.
Add the chopped mushrooms and Sonoko’s curry powder, continue to stir to ensure that it is well mixed, about 5 minutes.
Add 2 2/3 cups of stock or water and salt to taste.
If you are using a rice cooker, add all ingredients, select “quick cook” and follow your cooker’s instructions. If you are cooking on the stove top, bring the rice to a boil, then reduce heat to medium-low, cover with a lid and simmer. Cook for 10-12 minutes or until you see steam holes in the top of the rice. Lower the heat to very low and leave fro 10 minutes. To check that the rice is cooked, insert a dry chopstick or small knife until it reached the bottom of the pan. The rice is cooked when you see the rice that clings to the chopstick is dry and cooked. Turn off the heat and serve.

Recipe developed by Meena Pennington.

Meena Pennington 4/7/21 Meena Pennington 4/7/21

Put the chicken in a bowl and ginger, garlic and Sonoko’s curry powder. Mix to coat the chicken evenly and set aside.
Place a medium saucepan over medium high heat and add the oil or ghee. When the pan is hot, add the sliced onions and chili. Sauté until the onion begins to brown around the edges.
Add the chicken and chili. Lightly sauté until you see no more pink on the chicken.
Keeping the heat on medium high, add the yogurt, one TBSP at a time, until the yogurt is incorporated into the sauce.
Add the coconut milk, tomato paste, salt and saffron.
Once everything has come to a boil, reduce the heat, cover and turn the heat down to a simmer. Cook until the chicken is cooked all the way through. Turn off heat and squeeze the 1/2 lemon over the top.
Garnish with chopped cilantro and serve.

Recipe developed in collaboration with Meena Pennington.

Meena Pennington 4/7/21 Meena Pennington 4/7/21

Heat the oil in a large saucepan over medium high heat.
Add the whole garlic cloves and sauté until just brown.
Add the mustard seeds, cumin seeds and chili halves.
Once the mustard seeds have popped, add Sonoko’s curry powder and continue to cook and stir for 30 seconds.
Add the canned tomatoes, minced ginger and garlic and reduce heat to low.
Cover and continue to cook on low heat for about 20 minutes. Once the oil has separated from the tomatoes, turn off the heat.
Once cooled, store in glass jar. It will last a month in the refrigerator.

Recipe developed in collaboration with Meena Pennington.

Meena Pennington 4/7/21 Meena Pennington 4/7/21

Heat a large sauté pan or wok over medium heat. Add the oil and when it’s hot, add the mustard seed and the whole cumin seed.
Once the seeds begin to pop, add the diced onion and chili and fry until the onion starts to color.
Add Sonoko’s curry powder and sauté for 2-3 minutes over medium heat, making sure not to burn the curry.
Add the cauliflower and stir. Add 2 TBSP of water and cover with a lid so that the cauliflower will steam for 6-8 minutes.
Add the peas and salt and stir well. Continue cooking on low heat for another 6-8 minutes.
Once the cauliflower has a light crunch or is cooked to your liking, add the garam masala, stir once and turn off the heat.
Sprinkle with fresh cilantro and serve.

Recipe developed in collaboration with Meena Pennington.