March 6, 2017Target Healthy Eating
Directions for making dumplings
1. Prepare the dumplings: Shred zucchini using a box grater. Collect shreds in a large bowl and sprinkle with salt, not listed with the ingredients. Let stand for about 30 minutes.
2. Meanwhile, place onion, cashews, garlic, one egg at a time, ginger, curry and chilies in a food processor. Pulse until mixture forms a spicy-smelling, slightly chunky paste. Use a small spatula and get every bit of this mixture, scraped out and into a mixing bowl.
3. Back to the zucchini. Rinse all the salt off the zucchini. Wrap zucchini in a clean kitchen towel and squeeze out all the liquid, over the sink. You may not think this is necessary but it’s worth doing, in order to get as much liquid out of the zucchini, so later the dumplings hold together better.
4. Place the squeezed squash into the mixing bowl and stir it into the onion paste mixture until well combined. Add chickpea flour, rice flour and cilantro and stir to combine into a slightly wet batter.
5. Now, you can either bake the dumplings in a 375 degree oven for about 25 minutes, or until they’re golden brown. Or you can fry the dumplings in canola oil over medium-high flame. For baking, line a baking sheet with parchment. For frying, have a large skillet ready with canola oil in it, heating slowly, while you make the dumplings. Use tongs for frying. I have baked as well as fried. Both turn out well, so it’s up to you.
6. Working quickly, place a heaping Tablespoon of batter in the palm of your hand and squeeze it slightly, to form into a ball; transfer dumpling to baking sheet. Repeat with remaining batter to make about 25 dumplings. The longer you let the batter stand without using it, the more liquid-y it will get, making it difficult to handle. Adding more flour will take away from the flavor and texture of the dumplings.
7. If you’re going to fry the dumplings, wait until you have formed about 8 dumplings and then put them all into the skillet to cook, while you make the remaining dumplings. Carefully, turn the dumplings with tongs to be sure that the whole surface of each dumpling is cooked to a golden-brown color. Each batch should take about 5 minutes to cook. Set aside.
8. Cover a plate with paper toweling, to put the fried dumplings, so they can drain away some of the oil. Set aside
9. If you bake the dumplings, remove from oven when done. Set aside.
Directions for the sauce
1. Heat ghee or oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and darken, 5 to 10 seconds. Immediately add onions, garlic, chili, cashews and raisins. Stir-fry until onion is soft and golden, chili is pungent, cashews have turned honey brown, and raisins are swollen and darkened, about 5 minutes.
Sauteing ingredients for the sauce. ©Joyce Hays, Target Health Inc.
2. Add tomatoes, salt and turmeric to the saucepan, stirring once or twice to combine. Add all seasonings and spices and herbs, now. Stir again to combine.
3. Transfer all the tomato sauce ingredients to a food processor and pur?e, scraping downward, with a small spatula, the inside of the glass bowl, as needed, to make a smooth and spicy-sweet red sauce.
4. Pour sauce back into saucepan, using the spatula to scrape all the sauce into the pan. Pour 1/2 cup chicken stock or broth, into blender and swish it around; add this liquid to pan. Stir in the half-and-half and garam masala. Stir all together to combine well.
5. At this point, I usually find that the sauce is too thick, so I slowly add a little more chicken broth to the sauce, while stirring the whole time. In the end, I always add all the remaining chicken broth. Do this slowly, so that you’re sure the sauce will not be too thin. If it becomes too thin, it’s hard to add a thickening agent and be sure you won’t dilute the flavor, so don’t let the sauce get too thin, by adding the broth too quickly.
6. When you’re ready to serve, gently add all the dumplings to the sauce, making sure they do not break apart.
7. Heat over medium flame, until sauce starts to bubble, then lower heat, cover the pan, and simmer until dumplings are warmed through and have absorbed some of the sauce, about 5 minutes; do not stir. Sprinkle with cilantro before serving.
Serve warm with mango chutney on the table, some sour cream and chopped cilantro.
We saw a wonderful revival this weekend, on Broadway (The Samuel J. Friedman Theater). August Wilson is the playwright and the play with raving reviews is: Jitney. All of the acting is beautifully done, with excellent direction. IMO, the writing is splendid, especially Act 2 and the last scene of Act 1. The end of any play is particularly difficult. The sensitivity and skill of August Wilson’style is clear as he navigates to the final words of this gem Here’s a play not to miss. There’s another week or so to go. Try to catch it. The end is stunning!
From Our Table to Yours !