From Our Kitchen to Yours: Recipes from Dhaba on Devon Avenue

Ingredients
3 medium potatoes, peeled and cut into cubes
6-8 lady fingers, cut into pieces
2 drumsticks, cut into 2 inch pieces
5-6 cluster beans, cut into pieces
¼ cup green peas
5 tablespoons oil
1 teaspoon cumin seeds (jeera)
½ teaspoon fennel seeds (saunf)
12-16 curry leaves
2 green chillies, chopped
1 inch ginger, finely chopped
¾ cup gram flour (besan)
½ teaspoon turmeric powder
Salt to taste
1 teaspoon red chilli powder
2 medium tomatoes, finely chopped
2½ tablespoons tamarind pulp
1½ tablespoons chopped fresh coriander leaves
Fresh coriander sprig for garnishing

Method
1. Heat oil in a non-stick pan. Add potatoes and stir-fry till browned. Transfer to a plate.
2. Add lady fingers in the same pan and sauté for a minute. Remove from heat, transfer to the plate and set aside.
3. In the same pan, add cumin seeds and sauté till seeds change colour. Add fennel seeds, curry leaves, green chillies and ginger, mix and sauté well.
4. Add gram flour and mix well. Add 1 cup water, stir till the mixture thickens. Add 2 cups water and stir to mix.
5. Add turmeric powder and salt, mix and bring to a boil. Add drumstick and cluster beans, mix, cover and bring to a boil.
6. Add chilli powder, tomatoes, green peas and fried vegetables, mix well, cover and bring to a boil.
7. Add tamarind pulp and coriander leaves, mix well and simmer for a minute.
8. Garnish with coriander sprig and serve hot with steamed rice.

Courtesy of FoodFood

Ingredients

brain 1 large or 3 small
mince 1/2 kg
oil 1/2 cup
salt 1/2 tbsp
coriander pwd 2 tsp
red chili pwd 1/2 tbsp
turmeric 1/2 tsp
crushed chilies 1 tsp
cumin seeds 1/2 tbsp
black cardamom 1
cloves 3 to 4
small pieces of cinnamon 2
garam masala pwd 1/2 tsp
kasuri methi 1 tbsp heaped
onion 1 medium sliced
puree of a large tomato
slit green chilies 4 to 6
fine chopped ginger 1-1/2 tbsp
juice of 1/2 lemon or 1 tbsp
coriander 1/2 cup chopped
yogurt 1/2 cup

Method

first fry onions slightly and add mince and g.g paste
mix well and cook until mince release all the water and dried out.
then add all spices and mix
add tomato puree and yogurt at once.
mix well and cover the lid.
turn the flame on medium low and cook 20 to 25 minutes
dry out remaining water on high heat if required.
mean while boil water in another pan with 1/2 tsp turmeric.
and add brain when boiling.
give it 2 to 3 boils and drain and set a side.
cut in to medium cubes.
then add garam masala pwd,green chilies coriander and lemon juice in masala.
mix well and add boiled brain.
simmer 2 to 3 minutes then mix and serve with naan

Courtesy of Maheraz Cooking

Ingredients:
Full fat milk- 1 litre
Sugar- 50 grams
Almonds-10
Pistachio-15-20
Corn flour-1tbs
White bread slice-1
Cardamom power-1/2 tbs

Courtesy of Cook with Lubna

Ingredients
4 oz paneer thinly sliced in about 1" squares this will make about 14-16 slices
2 tablespoons yogurt
4 tablespoons cornstarch or arrowroot
1 teaspoon ginger paste
1 green chili minced
1/2 teaspoon salt
1 tablespoon cilantro finely chopped (hara dhania)
For Batter
1/2 cup besan, gram flour
1/2 teaspoon cumin seeds
1/2 teaspoon salt adjust to taste
1/8 teaspoon baking soda
Approx. 1/4 cup water

Courtesy of Manjula's Kitchen

Ingredients
2 pounds yuca.
1 egg.
1 teaspoon butter.
1 tablespoon blended seasoning.
1 pinch salt.
Melt cheese.
Oil for frying.

Courtesy of Cocina con Yolanda

Courtesy of Tia Clara: Dominican Cooking

Ingredients
Mustard Greens
Spinach Leaves
Roughly Chopped Ginger
Green Chillies
Sliced Garlic
Turmeric Powder
Chilli Powder
Salt
Water
Corn Flour

Method

Mix the spinach leaves and mustard greens and add them to a pressure cooker. Add ginger, green chillies, garlic, turmeric powder, chilli powder and water to it. Cook all these ingredients for 5-7 whistles. After the lid is opened add cornflour and let it thicken on low flame.

Courtesy of Get Curried

Ingredients:
1/4 cup masoor dal / dehusked brown lentils
1/8 cup moong dal / skinned, split green gram
1/8 cup tuvar / arhar dal / pigeon pea lentils
You can use any combination amount ratio

Water - to wash, soak, and cook
Haldi - ½ tsp
Salt - 1 tsp
Ghee - 2-3 tbsp
Oil - 0.5 - 1 tbsp
Jeera - 1 tsp
Hing / Asafoetida - ¼ tsp
Dried Red Chilli - 4
Curry leafs - 1 sprig
Ginger - 1 ½ inch
Garlic - 5- 8 cloves
Onion - 1 small, finely chopped
Tomato - 1 small, finely chopped
Green chili - 2
Haldi - a dash
Red Chilli Powder - 1 tsp
Dhaniya powder - 1 tsp
Kasuri methi - ½ tsp
Salt - to season
Coriander Leafs - 1 tbsp
Butter - 1 tbsp

Courtesy of CookingShooking

Ingredients:
50 gms Tamarind
1 cup Water (hot)
100 gms Jaggery
1 tsp Coriander & Cumin Seeds Powder
1/2 tsp Black Salt
1/2 tsp Ginger Powder (dry)
1/2 tsp Kashmiri Red Chilli Powder
Salt
1 tsp Sesame Seeds

Method:

Let's start with soaking the Tamarind in the Bowl with Water (hot) for 15 to 20 minutes. After 20 minutes add the Tamarind into the blender to make the paste.
Next, strain the Tamarind pulp (as shown in the video) and add the Water which uses soaking the Tamarind. Now add the Tamarind Pulp in the Pan for 2 to 3 minutes then add Jaggery, Coriander & Cumin Seeds Powder, Black Salt, Ginger Powder (dry), Kashmiri Red Chilli Powder, Salt. Next, boil the Chutney for 3 to 4 minutes after that add Sesame Seeds. Next turn off the Flame and your Sweet & Sour Tamarind Chutney is ready to serve.

Courtesy of Rajshri Food

Ingredients:
1 pound fresh spinach
1 onion, diced
2 tomatoes, diced
1 tablespoon ginger, grated
1 tablespoon garlic, minced
1 green chili, minced
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala
1/4 teaspoon red chili powder
1/2 cup water
1 cup paneer, cubed
1 tablespoon butter
1/4 cup heavy cream
Salt to taste
Fresh coriander, for garnish

Method:

Blanch the spinach in boiling water for 1-2 minutes. Drain and cool, then puree in a blender.
Heat the oil in a large skillet over medium heat. Add the onion, tomatoes, ginger, garlic, and green chili and cook until softened, about 5 minutes.
Add the cumin seeds, coriander seeds, turmeric powder, garam masala, and red chili powder and cook for 1 minute.
Add the spinach puree and water and cook for 5 minutes, or until the spinach is heated through.
Add the paneer cubes and cook for 2-3 minutes, or until heated through.
Stir in the butter and heavy cream and cook for 1 minute, or until the mixture is heated through.
Season with salt to taste.
Garnish with fresh coriander and serve hot with rice or naan bread.

Courtesy of Kabita's Kitchen

What does the dish taste like? Smell like? What memories does it bring up for you?

It tastes like sweet, nutty, buttery, crumbly goodness and smells like almond extract while the powdered sugar gets stuck up your nose and all over your face. It brings up old memories of my Bubbe (grandmother), Roslyn, who passed when I was young, and now newer memories baking and celebrating with my Dad and family.

The Recipe

Raw almonds, butter, flour, sugar, vanilla and almond extract, kosher salt, and powdered sugar for dusting.

Submitted by Becca Levy, Education Coordinator at Writers Theatre

What does the dish taste like? Smell like? What memories does it bring up for you?

It smells and tastes smoky, like toasted nuts, and it's amazing on mashed potatoes. It always reminds me of southern Indiana where my Mom grew up and her grandmother taught her the recipe. Right at the upper end of Appalachia, where the hills start to roll and the voices start to twang.

The Recipe

Whenever my Mom makes fried chicken, she saves the drippings and makes a roux with some flour, cooking it on the stove until it's dark brown, almost black. Then she pours water into the cast iron skillet, sending a plume of steam up to the kitchen ceiling. You have to add just enough water to make the bubbles in the gravy look like "little bald heads". If you get it just to a medium-thin liquid, then by the time it's cooled a bit in the gravy bowl, it's a delicious thick gravy.

Submitted by Leo Monts, House Manager/Box Office Associate at TimeLine Theatre Company

What does the dish taste like? Smell like? What memories does it bring up for you?

The smell of bacon and vinegar...morning preparation for an afternoon picnic...a gathering of people! Family (laps to sit on), playing with cousins, FUN!!

The Recipe

Peel, slice and boil 6 potatoes. Fry chopped up bacon (1/4 lb.). When bacon is done add 1/2 cup water and 1/2 cup vinegar and finely chopped onion. Also add 1 tsp. sugar of desired (I desire). Then add thickening (flour & water) and bring to a boil. Drain potatoes, pour bacon mixture over potatoes, stir-serve-eat:). No potatoes? Skip thickening, and pour mixture over iceberg lettuce for "wilted lettuce."

Submitted by Janet Ulrich Brooks, Company Member of TimeLine Theatre Company

What does the dish taste like? Smell like? What memories does it bring up for you?

It smells smoky and warm from the dark roux and the browned chicken and sausage. This is a comfort meal for me and reminds me of all the times I've made this to share with friends.

The Recipe

Chicken Sausage Gumbo Ingredients: • Spices to taste (cajun, oregano, thyme, chili powder, bay leaves, cumin, red pepper flakes, gumbo file)  • Salt & pepper  • 1.5 pounds sliced andouille sausage  • 2 pounds boneless skinless chicken thighs  • 1/3c Flour  • 1/4c Neutral oil (note- if making roux in the same pot as meat, add less oil) • 1 large onion diced • 4 stalks celery diced • 1 large green bell pepper diced • 6 cloves garlic minced • 7-8 cups low sodium chicken stock • White rice  Instructions: • add chopped sausage to cold pan and brown  • remove sausage and add chicken  • add half of spice mix • brown chicken and remove • add neutral oil to pan and heat   • add flour  • cook till dark brown, stirring constantly (45 mins ish) • add onion, celery, bell pepper (with a bit of stock if needed) and cook down for a few mins • add garlic and the rest of the spices, cook for a few mins  • slowly add 1/4 of stock • add chicken and sausage  • add rest of stock  • simmer for at least one hour  • cook rice in separate pot while gumbo simmers • taste gumbo, add salt and pepper to taste   • serve with a generous amount of gumbo and a scoop of rice

Submitted by Nat King, Box Office Associate atTimeLine Theatre Company

What does the dish taste like? Smell like? What memories does it bring up for you?

Tastes like cinnamon and warm apples; the cake is a little dry and hearty like savory break. My mom made this cake for me every year on my birthday. I was always the apple peeler.

The Recipe

Preheat oven to 350 5-6 medium size apples, peeled & sliced (or 2 cans, draine 3 C. flour 4 eggs 1 c. oil 2 C. sugar 3 t. baking powder ? t. vanilla C. orange juice Muaitogether (except apples) at low speed for 10 min. Gecase and flour Bundt pan (tap pan to remove excess flour). TOPPING: 3/4 c. sugar 2 to cinnamon Mix together, in small bowl. Assemble: Into Bundt pan, pour ½ batter, l layer apples & cinnamon mixture, then rest of batter, then apples, then cinnamon mixture. Bake 1 hr. 20 min. at 350. lLet cake cool 20-30 min before removing from pan and slicing

Submitted by Sam Hurwitz, Executive Assistant and Artistic Coordinator atTimeLine Theatre Company

What does the dish taste like? Smell like? What memories does it bring up for you?

Sweet strawberry jello and tart pineapple. A favorite at my Minnesotan family gatherings! My favorite way to eat it is with turkey and mashed potatoes at Thanksgiving.

Submitted by Kelly Helgeson, General Manager at Writers Theatre

What does the dish taste like? Smell like? What memories does it bring up for you?

My grandmother makes these for Thanksgiving and Christmas, and I'm one of the only people who likes them. They are sweet with a little kick to them! And they remind me particularly of warm Thanksgiving memories.

The Recipe

Stir and boil gently in a saucepan until dissolved: 6 cups of water, 3 cups of sugar, 16 ounces Cinnamon Imperials candies. Add 1/3 bottle of red food coloring. Float 2 Cinnamon sticks in mixture. Peel and core apples (6 to 12 work well in above). Cook apples slowly in mixture (rolling them around) until tooth pick goes in easily.

Submitted by Patrick Schley, Associate Director of Ticketing Services at Writers Theatre

What does the dish taste like? Smell like? What memories does it bring up for you?

It tastes like a warm hug. My fondest memories from my childhood are being in the kitchen with my parents. Sinatra or whatever musical playing in the background. The room was filled with soul, love, and hungry stomachs. But if we’re talking literal taste - it’s just really freaking yummy. Balanced with acid, spice, rich flavor. Carbs galore. Smells like heaven on earth.

The Recipe

Homemade Sauce 1 Can of Tomato Sauce (Unsalted/Unseasoned) 1 Can of Tomato Puree 1 Can of Crushed Tomatoes (I like to use one of each because it balances the thickness of the sauce, and the texture, so it’s not too soupy.) 1 Cup of Chicken Broth (ONLY IF SAUCE IS TOO THICK! You can use water, veggie stock, or whatever stock you prefer) 1 diced onion 6 garlic cloves minced Parsley Basil Oregano Salt (the tomatoes are very sweet so don’t be shy with the salt) Pepper Red Pepper Flakes Add Garlic Powder if you need more Season with your heart!!! Homemade Raviolis Filling 1 Carton of Ricotta Cheese (15 oz) 2 Cups of Mozzarella 1/3 Cup of grated Parmesan 1 Egg Basil Parsley Oregano Garlic Powder Salt Pepper Pasta Dough Two Cups of Flour 2 Eggs 4 Egg Yolks to get that yellow look Tablespoon of Water Tablespoon of Olive Oil Pinch of Salt

Submitted by Shana Gordon, Advancement Coordinator at Writers Theatre

What does the dish taste like? Smell like? What memories does it bring up for you?

Tastes like Venezuela, smells like him, brings back childhood memories growing up in Caracas.

The Recipe

Mom’s secret, sorry!

Submitted by Isa Arciniegas, Actor in Dhaba on Devon Avenue