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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

1. 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
2. Pour in the stock, stirring. Add the bay leaf and season well.
3. Bring to a boil, lower the heat, cover and simmer very gently for 10-12 minutes without stirring.
4. 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.
5. 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

1. Heat the oil in a large wok or frying pan and fry the cumin seeds, peppercorns, cardamom pods and turmeric for 2-3 minutes.
2. 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.
3. 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.
4. 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