Episode 1: June 2, 2009
length: 8:13
In this installment, Helen pairs a mushroom curry and nut pilau with the Baron Brewing Company’s Schwartzbier. The schwartzbier is a crisp, slightly sour dark lager that soothes the flame of the spicy curry.
The 411 on the beer:
Beer: Baron Brewing Company’s Schwartzbier
Type: dark lager
Alcohol by Volume: 4.9%
Bitterness: 26 IBU
where to buy: www.baronbeer.com/accounts.html
Nut Pilau (from India’s Best 500 Recipes by Shehzad Husain, Rafi Fernandez, Mridula Baljekar and Manisha Kanani)
Ingredients:
- 1-2 tbs vegetable oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 large carrot, coarsely grated
- 1 cup basmati rice, soaked for 20-30 minutes
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 2 tsp black mustard seeds
- 4 green cardamom pods
- 2 cups vegetable stock
- 1 bay leaf
- 3/4 cup unsalted walnuts and cashew nuts
- salt and pepper
- fresh cilantro
- Heat the oil in a large pan or wok. Fry the onion, garlic and carrot for 3-4. Drain the rice and add to the pan with the spices. Cook for 2 minutes, stirring to coat the grains in oil
- Pour in the stock, stirring. Add the bay leaf and season well.
- Bring to a boil, lower the heat, cover and simmer very gently for 10-12 minutes without stirring.
- Remove the pan from the heat without lifting the lid. Leave to stand for 5 minutes, then check the rice. If it is cooked, there will be small steam holes on the surface of the rice. Discard the bay leaf and cardamom pods.
- Stir in walnuts and cashew nuts and check the seasoning. Spoon onto a warmed platter; garnish with fresh cilantro. Serves 4.
Mushroom Curry (from India’s Best 500 Recipes by Shehzad Husain, Rafi Fernandez, Mridula Baljekar and Manisha Kanani)
Ingredients:
- 2 tsp oil
- 1/2 tsp cumin seeds
- 1/4 tsp black peppercorns
- 4 green cardamom pods
- 1/4 tsp ground turmeric
- 1 onion, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 fresh green chili, finely chopped
- 2 garlic cloves, crushed
- 1-inch piece of ginger, finely grated
- 1 14-oz can of tomatoes (both juice and fruit)
- 1/4 tsp salt
- 6 cups (1 lb) button or Crimini mushrooms, quartered
- chopped fresh cilantro, for garnish
- Heat the oil in a large wok or frying pan and fry the cumin seeds, peppercorns, cardamom pods and turmeric for 2-3 minutes.
- Add the onion and fry for about 5 minutes until golden. Stir in the cumin, ground coriander and garam masala and fry for a further 2 minutes.
- Add the chili, garlic, and ginger and fry for 2-3 minutes, stirring all the time to prevent the spices from sticking to the pan. Add the tomatoes and salt. Bring to a boil and simmer for 5 minutes.
- Add the mushrooms. Cover and simmer over a low heat for 10 minutes. Garnish with chopped cilantro before serving. Serves 4.
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Music Credit: Kevin McLeod – “Four Beers Polka,” “Dvorak Polka,” “Super Polka,” “Glee Club Polk.” www.incompetech.com
