Hindi 1-10

17 01 2010

Tonight we tried learning 1-10 in Hindi in our ongoing exploration of various cultures in terms of how they count their digits.

Here’s the video we started with:

Did you know the word ‘punch’ in English is just the Hindi word for five, because punch originally had five ingredients and was an import from India?

In keeping with our usual practice, we also had an Indian-inspired dinner and listened to Indian music, specifically ragas. Here’s one we particularly liked:

For dinner I made a quickie Chicken Biryani, very loosely inspired by this one. DH asked me to write down what I actually did, because he thought it was delicious. So here’s how it happened, complete with the usual “what will I use for that?” fridge cleaning that impromptu ethnic cooking can create. Authentic it isn’t, but it was tasty. (Oh, and don’t be scared by the long ingredients list — it’s mostly spices, with very little prep or fresh ingredients required)

Quickie Chicken Biryani a la Chez Don’t Buy It

  • 2 t paprika
  • 1 t tumeric
  • 1 t cumin
  • 2 t garam masala
  • 1 t ground coriander
  • 1 t salt
  • 1 t hot pepper sauce
  • 1/2 cup tomato sauce (I used Muir Glen)
  • 1 cup chocolate flavored yogurt (Stonyfield Farm)
  • A garlic-ginger paste made from 3 T Ginger Chips and 2 large cloves garlic mashed in a mortar and pestle with 2 T water to make a fragrant paste
  • 2 c cooked chicken in bite-sized pieces
  • 7 T olive oil
  • 3 onions thinly sliced into rings
  • 4 c water
  • 2 c fancy rice (we used jasmine, should have been basmati)
  • 1/2 c milk
  • 1/2 t tumeric (a pinch of saffron would have been better, but we didn’t have any)
  • 1/2 t ground cardamom

Put the spices up to and including hot pepper sauce in a cast-iron fry pan and heat over medium heat until smoking and fragrant. Toss with the chicken pieces, then stir in yogurt, tomato sauce, and garlic-ginger paste and let sit on the counter to marinate briefly. Meanwhile, stir the water, rice, milk, extra tumeric, and cardamom in a large pot and put on to boil, stirring once. When it reaches a boil, reduce heat to low, cover, and cook 14 minutes until the rice is done. In the dirty pan in which you roasted the spices, add the oil and sliced onions and fry over low heat until the onions are a deep golden brown. Then stir in the chicken mixture and let simmer 5-10 minutes while you set the table. Voila.

We served this with hot tea and blood oranges, and it was a truly lovely meal. Yum.




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: