Hot & Spicy - Vegetables

Vegetables have a mild flavor which makes them perfect partners for assertive spices and hot chilies.  Potatoes will never seem bland again after you enjoy Potato Curry.  And have fun with a Mexican dish such as Chiles Rellenos or one of the most popular lentil dishes found in most Indian & Pakistani restaurants... Tarka Dhal.

*Potato Curry*

*Chiles Rellenos*



INGREDIENTS

8 large green bell peppers or poblano peppers

2 tbs vegetable oil

4 cups grated Monterrey jack cheese

4 eggs, separated

1/2 cup AP flour

FOR THE SAUCE

1 tbs vegetable oil

1 small onion, chopped

1/4 tsp kosher salt

2 tsp red pepper flakes

1/2 tsp ground cumin

1 cup beef or chicken stock

3 cups canned tomatoes

1.  For the sauce, heat oil in a saute pan.  Add onions and cook over low heat until just soft.  Stir in salt, pepper flakes, cumin, stock & tomatoes.  Cover and simmer for about 5 minutes, stirring occasionally.

2.  Transfer the mixture to a food processor and puree until smooth.  Strain into a clean saucepan.  Taste for seasoning and set aside.  Preheat broiler.

3.  Brush the peppers with oil.  Lay on baking sheet.  Broil as close to the heat as possible for 5-8 minutes until blackened all over.  Cover with dish towel and set aside.

4.  When cool enough to handle, remove the charred skin.  Carefully slit the pepper and scoop out the seeds.

5.  With your hands, form the cheese into eight cylinders that are slightly shorter than the peppers. Place the cheese into the peppers and secure with a toothpick.  Set aside.

6.  Beat the egg whites until just stiff.  Add the yolks, one at a time, beating on low speed to incorporate.  Beat in 1 tbs AP flour.

7.  Put a 1 inch layer of oil into a saute pan.  Heat until hot but not smoking. 

8.  Coat the peppers lightly in flour, shaking off excess.  Dip into egg batter, then place in hot oil.  Fry about 2 minutes on one side until brown...turn and brown the other side.

9.  Reheat the sauce and serve with the Chilies Rellenos.  Garnish with sliced fresh jalapenos.

*Tarka Dhal*

INGREDIENTS

1/2 cups split red lentils

1/4 cup small split yellow lentils

2 1/2 cups water

1 tsp ginger pulp

1 tsp garlic pulp

1/4 tsp turmeric

2 fresh jalapenos, chopped

1 1/2 tsp kosher salt

FOR THE TARKA

2 tbs oil

1 onion, sliced

1/4 tsp mustard seed

4 dried red chilies

1 tomato, sliced

TO GARNISH

1 tbs fresh cilantro, chopped

2 fresh green chilies, seeded & sliced

1 tbs fresh mint, chopped

1.  Boil the lentils in the water with ginger, garlic, turmeric and chopped jalapenos for about 20 minutes until soft.

2.  Mash the lentil mixture down.  The consistency should be like a creamy chicken soup.

3. If the mixture looks too dry, add more water.  Season with salt.

4.  To prepare the tarka, heat the oil and saute the onion with the mustard seed, dried red chilies and sliced tomato for 2 minutes.

5. Pour the tarka over the dhal and garnish.