VegetableCurryInTomatoSauce
Curry sauce (serves 50):
2 cups oil
10 onions, finely chopped
0.5 cup garlic ginger paste
2 #10 can tomatoes
8 potatoes
8 sweet potatoes
8 bell peppers
7 lbs green beans
mushrooms
several sticks of cinnamon
cardamon pods,
whole Cloves,
whole Tumeric
Himalayan chili powder
ground coriander
ground cumin seeds
salt to taste
In one pot: Heat oil quite hot and drop in cinnamon, cardamon, and cloves. In about a minute, when the oil is spiced, add finely chopped onion and cook on medium heat until the onions are caramelized - takes around 10-15 minutes. Onions will reduce (water will cook out) and turn a nice golden brown. Stir constantly - do not allow to burn.
Remove whole spices.
Add garlic ginger paste (mixture of 1:1 garlic and ginger) Stir while cooking, then add tumeric, chili powder, ground coriander and cumin. Cook for a few minutes and allow to infuse.
Add tomatoes and simmer for 15 minutes.
In another pot: Heat oil and stir in the vegetables, one at a time, starchy longer cooking ones first. Allow to brown a bit.
Add green vegetables last and then add water so that the vegetables cook through.
Serve with rice
Main resource Sanjeev Kapoor Khazana, “Indian Curry Recipe,” https://www.youtube.com/watch?v=WwAeKdlPAc0
Recipe not used for korma: http://www.vegrecipesofindia.com/veg-korma-recipe-mix-vegetable-kurma/
Red lentil dal Tarka (serves 50):
8 lbs (18 cups) red lentils
3.5 gallons water
0.5 cups Ginger, grated
For Tarka:
1 cup coconut oil
8 onions, chopped medium to small
6 large Tomatoes, cut into small cubes
1.5 cups cilantro, chopped
6 Tbs. Tumeric
0.5 cups Cumin seeds
0.25 cups salt, then more to taste
Note 1: original recipe calls for 4:1 water: red lentils. We want it to be a bit thicker, using 3:1 – if it starts sticking may need to add more water. Note 2: the 25 lbs of lentils will be used for 3 meals in equal quantities –8 lbs in this side dish.
8 lbs lentils = 18 cups dry = 50 cups cooked
Add turmeric to water, bring to a boil, add lentils. Do not stir. Add ginger, drop heat to medium. Allow to simmer until done, about 30 minutes.
Prepare tarka (seasoning infusion): In a pan heat oil. Add cumin seeds and within 3 seconds add chopped onion, cook a few minutes, stirring, until beginning to brown/carmelize. Add tomatoes, cook until mixture is reduced, stirring.
Prepare lentils by adding salt, then stir with a wisk until starches are released and the texture becomes creamy.
Add Tarka and swirl once – do not stir! Add cilantro as garnish.
Source: http://www.nytimes.com/video/magazine/100000001927620/dal-tarka.html, Julie Sahni See also: http://www.jsonline.com/features/food/dal-icious-staple-indian-food-combines-cheap-spicy-and-healthy-b99262989z1-259109281.html
Rice
Make 1/2 cup (4 oz.) of dried rice per diner in the rice cooker per the rice cooker directions