Ingredients:
Soup:
Spinach or kale (fresh or frozen) - 1 lb
Onion, finely chopped - 1 medium
Ginger, finely chopped - 2" piece
Green chillies, slit lengthwise - 3-4
Mushrooms, sliced (optional) - 5-6
Sugar (optional) - 1 tsp
Oil - 2 tbsp
Salt - to taste
"Cream:"
All purpose flour, roasted - 1 tbsp
Butter - 1 tbsp (I used 1/4 cup cottage cheese)
Milk - 1 cup
Servings: 5-6
Cooking time: 30 min
Method:
Heat the oil and add the onions and sugar. Fry the onions until translucent. Now add the spinach/kale and mix well. Heat covered, mixing occasionally until it loses most of the water. Mix in the ginger and green chillies and mushrooms if using. Fry for a few more minutes. Now add enough water up to cover the vegetables and cook for 7-10 minutes. Blend until smooth and reheat on low flame with 1-2 cups of water. Add salt to taste and mix well.
In a separate vessel, heat the butter and add the milk. Slowly add the roasted flour, mixing well until you are left with a thick liquid. Add this to the soup and stir well. Simmer for a few more minutes. Serve hot with croutons and/or crisp fried onions.
Source: Mother's recipe
Author: Shrinkingsodacan
Sunday, December 7, 2008
Tuesday, November 25, 2008
Apple Pie
Super Apple Pie
courtesy Alton Brown, 2008, Good Eats
NOTES:
Be careful with the whole idea of cooking the pie on the floor of the oven. This can be a disaster depending on what type of oven you have. Mine is gas powered, with the flames just under the floor of the oven. Needless to say, it took about 3 minutes for the cookie sheet to discolor and the parchment paper to completely disintegrate in a large cloud of smoke. I ended up using the same cooking time as in the recipe, but all on the bottom shelf of the oven, and everything turned out great.
I went with all butter for the crust, rather than butter and vegetable shortening. Also substituted black pepper for grains of paradise, and left out the apple jack.
Ingredients
For the crust:
* 6 ounces unsalted butter, cut into 1/2-inch pieces
* 2 ounces vegetable shortening, cut into 1/2-inch pieces
* 5 to 7 tablespoons applejack
* 12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
* 1 teaspoon table salt
* 1 tablespoon granulated sugar
For the filling:
* 3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
* 1/2 cup sugar, divided
* 3 tablespoons tapioca flour
* 2 tablespoons apple jelly
* 1 tablespoon apple cider
* 2 teaspoons freshly squeezed lime juice
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground grains of paradise
Directions:
For the crust:
* Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
For assembling and baking the pie:
Preheat oven to 425 degrees F.
Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
BNH
courtesy Alton Brown, 2008, Good Eats
NOTES:
Be careful with the whole idea of cooking the pie on the floor of the oven. This can be a disaster depending on what type of oven you have. Mine is gas powered, with the flames just under the floor of the oven. Needless to say, it took about 3 minutes for the cookie sheet to discolor and the parchment paper to completely disintegrate in a large cloud of smoke. I ended up using the same cooking time as in the recipe, but all on the bottom shelf of the oven, and everything turned out great.
I went with all butter for the crust, rather than butter and vegetable shortening. Also substituted black pepper for grains of paradise, and left out the apple jack.
Ingredients
For the crust:
* 6 ounces unsalted butter, cut into 1/2-inch pieces
* 2 ounces vegetable shortening, cut into 1/2-inch pieces
* 5 to 7 tablespoons applejack
* 12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
* 1 teaspoon table salt
* 1 tablespoon granulated sugar
For the filling:
* 3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
* 1/2 cup sugar, divided
* 3 tablespoons tapioca flour
* 2 tablespoons apple jelly
* 1 tablespoon apple cider
* 2 teaspoons freshly squeezed lime juice
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground grains of paradise
Directions:
For the crust:
* Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
For assembling and baking the pie:
Preheat oven to 425 degrees F.
Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
BNH
Monday, November 3, 2008
Chickpea salad
Ingredients:
Chickpeas - 1 can, drained and rinsed
Onion - 1/2 of one large, sliced thin
Hearts of palm - 1/2 of one can, sliced thick
Cucumber - 1, sliced thick
Chat masala - 1/4 tsp (optional)
Lemon juice - 2 tbsp
Cooking time: 5 min
Servings: 3
Method:
Sprinkle chat masala onto the chickpeas and cucumbers, add the lemon juice and mix well. Add the hearts of palm (some liquid from the can may also be mixed in) and onions and mix thoroughly. Enjoy.
Author: Shrinkingsodacan
Chickpeas - 1 can, drained and rinsed
Onion - 1/2 of one large, sliced thin
Hearts of palm - 1/2 of one can, sliced thick
Cucumber - 1, sliced thick
Chat masala - 1/4 tsp (optional)
Lemon juice - 2 tbsp
Cooking time: 5 min
Servings: 3
Method:
Sprinkle chat masala onto the chickpeas and cucumbers, add the lemon juice and mix well. Add the hearts of palm (some liquid from the can may also be mixed in) and onions and mix thoroughly. Enjoy.
Author: Shrinkingsodacan
Monday, September 22, 2008
Grilled Veg Sandwiches Pour Sean et Marin
Note: These are the sandwiches I grilled for Sean and Marin's pre-wedding retreat. You'll need some sort of sandwich toaster to make these - out in the woods, the hand-held one, but if you crave these at home you can always buy yourself the electric kind that can probably also make French toast?
Ingredients
Sandwich bread - 1 loaf
Onions, finely chopped - 2 big
Tomatoes, finely chopped - 2 big
Green chillies, finely chopped - 3-4 small
Coriander leaves (garnish) - a handful
Salt - to taste
Butter (applied on either face of the sandwich) or cheese slices (one for each sandwich)
Coriander chutney (optional) - 1-2 tsp for each sandwich
Cooking time: 15 min (prep) + 20 min (grill)
Servings: 5-10
Method:
Mix together the chopped onions, tomatoes, green chillies and garnish with salt and coriander leaves. This can be stored until you're ready to make sandwiches.
Heat the sandwich toaster and spray both faces with a few drops of olive or vegetable oil (or, for a better taste, ghee!). In the meantime, for each sandwich, apply butter (if using, or else you can add a slice of cheese), apply coriander chutney (if using) to the other face. Add 1-2 tsp of the chopped veggies and load up the sandwich into the toaster. Grill for a couple of minutes on each side, just enough for the bread to get crispy and for the cheese/butter to melt into the chopped veggies. Cut into halves and serve hot!
Source: Mom's recipe
Author: Shrinkingsodacan
Ingredients
Sandwich bread - 1 loaf
Onions, finely chopped - 2 big
Tomatoes, finely chopped - 2 big
Green chillies, finely chopped - 3-4 small
Coriander leaves (garnish) - a handful
Salt - to taste
Butter (applied on either face of the sandwich) or cheese slices (one for each sandwich)
Coriander chutney (optional) - 1-2 tsp for each sandwich
Cooking time: 15 min (prep) + 20 min (grill)
Servings: 5-10
Method:
Mix together the chopped onions, tomatoes, green chillies and garnish with salt and coriander leaves. This can be stored until you're ready to make sandwiches.
Heat the sandwich toaster and spray both faces with a few drops of olive or vegetable oil (or, for a better taste, ghee!). In the meantime, for each sandwich, apply butter (if using, or else you can add a slice of cheese), apply coriander chutney (if using) to the other face. Add 1-2 tsp of the chopped veggies and load up the sandwich into the toaster. Grill for a couple of minutes on each side, just enough for the bread to get crispy and for the cheese/butter to melt into the chopped veggies. Cut into halves and serve hot!
Source: Mom's recipe
Author: Shrinkingsodacan
Coriander Chutney
Ingredients
Coriander leaves - 3 small bunches
Mint leaves - 1 small bunch
Small green chillies (less than 1.5" long) - 7-8
Ginger - 1" piece
Salt - 1 tsp or to taste
Coconut, grated (unsweetened) - 2 tbsp
Lemon juice - 2 tbsp (or to taste)
Sugar (optional) - to taste
Preparation time: 10 min
Servings: 20-30 tbsp
Method:
Put all the ingredients (except the leaves) into the blender with half a cup of water. Grind well and gradually add leaves into the mixture. Occasionally add water if desired, but remember you're going for a thick paste-like appearance!
When done, mix in the lemon juice (this preserves the colour of the chutney)
The chutney can be used immediately or can be stored in the fridge for up to a week.
Source: Mom's recipe
Author: Shrinkingsodacan
Coriander leaves - 3 small bunches
Mint leaves - 1 small bunch
Small green chillies (less than 1.5" long) - 7-8
Ginger - 1" piece
Salt - 1 tsp or to taste
Coconut, grated (unsweetened) - 2 tbsp
Lemon juice - 2 tbsp (or to taste)
Sugar (optional) - to taste
Preparation time: 10 min
Servings: 20-30 tbsp
Method:
Put all the ingredients (except the leaves) into the blender with half a cup of water. Grind well and gradually add leaves into the mixture. Occasionally add water if desired, but remember you're going for a thick paste-like appearance!
When done, mix in the lemon juice (this preserves the colour of the chutney)
The chutney can be used immediately or can be stored in the fridge for up to a week.
Source: Mom's recipe
Author: Shrinkingsodacan
Monday, August 18, 2008
Chicken Korma
Ingredients:
Chicken breasts, cut into bite-sized pieces - 3
Large red onion, finely chopped - 1/2
Garlic cloves, chopped - 3
Green chillies, slit lengthwise - 5 small
Cardamom seeds, lightly crushed - 10 (optional)
Turmeric - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Tomatoes, chopped coarsely - 5-6 small
Salt - to taste
Oil - 2 tbsp
Coconut milk - 400 ml (one can)
Ginger, grated - 1" piece
Garam masala - 1/2 to 1 tsp
Cooking time: about 30 min
Serves: 6
Method:
Fry the onion, garlic and green chillies in hot oil for 5 min over medium heat. Stir in the cardamom, turmeric, cumin, coriander and salt. Add the tomato pieces (or puree, if you desire). Reduce the heat, stir in the chicken and cook for 5 min. Mix in the coconut milk and about 1 cup of water if desired. Simmer covered for about 10 min. Add the ginger and garam masala and mix well.
Source: Adapted from Manju Malhi's recipe here
Author: Shrinkingsodacan
Chicken breasts, cut into bite-sized pieces - 3
Large red onion, finely chopped - 1/2
Garlic cloves, chopped - 3
Green chillies, slit lengthwise - 5 small
Cardamom seeds, lightly crushed - 10 (optional)
Turmeric - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Tomatoes, chopped coarsely - 5-6 small
Salt - to taste
Oil - 2 tbsp
Coconut milk - 400 ml (one can)
Ginger, grated - 1" piece
Garam masala - 1/2 to 1 tsp
Cooking time: about 30 min
Serves: 6
Method:
Fry the onion, garlic and green chillies in hot oil for 5 min over medium heat. Stir in the cardamom, turmeric, cumin, coriander and salt. Add the tomato pieces (or puree, if you desire). Reduce the heat, stir in the chicken and cook for 5 min. Mix in the coconut milk and about 1 cup of water if desired. Simmer covered for about 10 min. Add the ginger and garam masala and mix well.
Source: Adapted from Manju Malhi's recipe here
Author: Shrinkingsodacan
Dum Aloo (Roasted potato in yogurt)
Ingredients:
Baby potatoes - 1.5 lb (about 15)
Cloves - 4-5
Cardamom - 2 pods or 10 seeds
Cinnamon - 2" piece
Ginger, grated - 2" piece
Green chillies - 4-5 small
Garam masala - 1 tsp
Red chilly powder - 1.5 tsp
Coriander leaves, chopped - handful
Yogurt - 1-2 cups
Cooking time: about 30 min
Serves: 4-5
Method:
Peel the potatoes and boil until cooked halfway through. Poke holes with a fork and roast them in 2-3 tsp of hot oil until crisp and golden brown. Set aside.
In a blender/grinder, powder the cloves, cardamom, cinnamon, ginger, green chillies and garam masala. Fry this powder in 2 tsp of hot oil. Add the red chilly powder to this paste and mix well. Add the roasted potatoes and mix well. Cook covered on a low flame for a few minutes.
When ready to serve, mix with yogurt and garnish with coriander leaves.
Source: Mom's recipe
Author: Shrinkingsodacan
Baby potatoes - 1.5 lb (about 15)
Cloves - 4-5
Cardamom - 2 pods or 10 seeds
Cinnamon - 2" piece
Ginger, grated - 2" piece
Green chillies - 4-5 small
Garam masala - 1 tsp
Red chilly powder - 1.5 tsp
Coriander leaves, chopped - handful
Yogurt - 1-2 cups
Cooking time: about 30 min
Serves: 4-5
Method:
Peel the potatoes and boil until cooked halfway through. Poke holes with a fork and roast them in 2-3 tsp of hot oil until crisp and golden brown. Set aside.
In a blender/grinder, powder the cloves, cardamom, cinnamon, ginger, green chillies and garam masala. Fry this powder in 2 tsp of hot oil. Add the red chilly powder to this paste and mix well. Add the roasted potatoes and mix well. Cook covered on a low flame for a few minutes.
When ready to serve, mix with yogurt and garnish with coriander leaves.
Source: Mom's recipe
Author: Shrinkingsodacan
Thursday, July 17, 2008
Spinach Mushroom Rice
Ingredients
Spinach, fresh whole leaf, washed - 1/2 lb
Mushrooms, sliced - 1/2 a packet
Green chillies, slit lengthwise - 2-3
Cumin seeds - 1 tsp
Rice - 2 cups
Water - 3.5-4 cups
Oil - 2 tbsp
Turmeric powder - 1/2 tsp (optional)
Salt - to taste
Time: 20 min
Servings: 4
Method:
Heat oil in a wok and add cumin seeds and green chillies. Stir in the mushrooms and add turmeric powder if desired. Mix well and fry for two minutes. Now drop the spinach leaves in and stir for a few minutes. Next, the rice and salt, fry for two minutes. Add water and cook covered on a medium flame, stirring occasionally to avoid sticking/burning. When the water is almost gone, reduce flame to minimum and cook until water is gone and rice is cooked.
Author: Shrinkingsodacan
Spinach, fresh whole leaf, washed - 1/2 lb
Mushrooms, sliced - 1/2 a packet
Green chillies, slit lengthwise - 2-3
Cumin seeds - 1 tsp
Rice - 2 cups
Water - 3.5-4 cups
Oil - 2 tbsp
Turmeric powder - 1/2 tsp (optional)
Salt - to taste
Time: 20 min
Servings: 4
Method:
Heat oil in a wok and add cumin seeds and green chillies. Stir in the mushrooms and add turmeric powder if desired. Mix well and fry for two minutes. Now drop the spinach leaves in and stir for a few minutes. Next, the rice and salt, fry for two minutes. Add water and cook covered on a medium flame, stirring occasionally to avoid sticking/burning. When the water is almost gone, reduce flame to minimum and cook until water is gone and rice is cooked.
Author: Shrinkingsodacan
Friday, July 4, 2008
Vegetable Soup
Ingredients:
Chicken/Vegetarian broth - 4 cups
Cauliflower florets - 1/3 of a packet
Beans - 1/3 of a packet
Peas - 1/2 cup
Carrots, cut into small pieces - 1/2 cup
Hot sauce - 2 tbsp [I use Sriracha]
Eggs - 2 [optional]
Turmeric powder - 1/4 tsp [optional]
Servings: 4
Time: 10-15 min
Method:
Bring the chicken broth to a boil and add the vegetables. Heat covered until the vegetables are cooked. Mix in the hot sauce and break the eggs into the soup, stirring well. Serve with rice noodles if desired.
Author: Shrinkingsodacan
Chicken/Vegetarian broth - 4 cups
Cauliflower florets - 1/3 of a packet
Beans - 1/3 of a packet
Peas - 1/2 cup
Carrots, cut into small pieces - 1/2 cup
Hot sauce - 2 tbsp [I use Sriracha]
Eggs - 2 [optional]
Turmeric powder - 1/4 tsp [optional]
Servings: 4
Time: 10-15 min
Method:
Bring the chicken broth to a boil and add the vegetables. Heat covered until the vegetables are cooked. Mix in the hot sauce and break the eggs into the soup, stirring well. Serve with rice noodles if desired.
Author: Shrinkingsodacan
Saturday, June 7, 2008
Tangy Cauliflower Stir Fry
Ingredients:
Cauliflower, separated into florets - 1 lb
Green chillies, chopped fine - 5-6
Garlic, crushed and chopped coarse - 4-5
Ginger, chopped coarse - 2" piece
Red chili powder - 1/2 tsp
Turmeric (optional) - 1/2 tsp
Lemon juice - 2-3 tbsp
Coriander leaves, chopped - handful for garnish
Oil - 2 tbsp
Salt - to taste
Cooking time: 7-10 min
Servings: 2-3
Method:
Microwave the cauliflower with a 2-3 tbsp of water for 5 min. While it cooks, chop up the rest of the ingredients and heat the oil in a wok. Fry the green chillies, ginger and garlic for 2 min. Drain the cauliflower and add this to the wok and fry for 2 min. Now add the turmeric, red chili powder and salt. Mix well and fry covered for a little while. Garnish with lemon juice and coriander leaves.
Author: Shrinkingsodacan
Cauliflower, separated into florets - 1 lb
Green chillies, chopped fine - 5-6
Garlic, crushed and chopped coarse - 4-5
Ginger, chopped coarse - 2" piece
Red chili powder - 1/2 tsp
Turmeric (optional) - 1/2 tsp
Lemon juice - 2-3 tbsp
Coriander leaves, chopped - handful for garnish
Oil - 2 tbsp
Salt - to taste
Cooking time: 7-10 min
Servings: 2-3
Method:
Microwave the cauliflower with a 2-3 tbsp of water for 5 min. While it cooks, chop up the rest of the ingredients and heat the oil in a wok. Fry the green chillies, ginger and garlic for 2 min. Drain the cauliflower and add this to the wok and fry for 2 min. Now add the turmeric, red chili powder and salt. Mix well and fry covered for a little while. Garnish with lemon juice and coriander leaves.
Author: Shrinkingsodacan
Monday, April 21, 2008
Phodni Bhat (Seasoned Stir-Fried Rice)
Ingredients:
Cooked rice - 1 cup
Onion, finely chopped - 1 cup
Green chili, slit lengthwise - 1 large
Jeera (cumin seeds) - 1 tsp
Rai (mustard seeds) - 1 tsp
Sunflower seeds - 1/4 cup (optional)
Egg - 1 (optional)
Haldi (Turmeric powder) - 1/4 tsp
Oil - 1 tbsp
Salt - to taste
Cooking time: 5 min
Servings: 2
Method:
Add jeera, rai and sunflower seeds to hot oil in a wok. When the rai starts to sputter, add the green chili and onion. Stir fry until the onions are translucent. Break the egg into the wok and stir until scrambled. Mix in the rice, salt and turmeric and fry for a couple of minutes.
Comments:
This is a variation on my mom's recipe and makes for a quick snack for breakfast or in the afternoon. The sunflower seeds are a delicious addition and they are cheaper than cashews!
Source: Mom's recipe
Author: Shrinkingsodacan
Cooked rice - 1 cup
Onion, finely chopped - 1 cup
Green chili, slit lengthwise - 1 large
Jeera (cumin seeds) - 1 tsp
Rai (mustard seeds) - 1 tsp
Sunflower seeds - 1/4 cup (optional)
Egg - 1 (optional)
Haldi (Turmeric powder) - 1/4 tsp
Oil - 1 tbsp
Salt - to taste
Cooking time: 5 min
Servings: 2
Method:
Add jeera, rai and sunflower seeds to hot oil in a wok. When the rai starts to sputter, add the green chili and onion. Stir fry until the onions are translucent. Break the egg into the wok and stir until scrambled. Mix in the rice, salt and turmeric and fry for a couple of minutes.
Comments:
This is a variation on my mom's recipe and makes for a quick snack for breakfast or in the afternoon. The sunflower seeds are a delicious addition and they are cheaper than cashews!
Source: Mom's recipe
Author: Shrinkingsodacan
Saturday, April 12, 2008
Rice Flour Dosa
More about dosas here. This variation on the traditional recipe uses a batter made with non-fermented rice flour. It is quick, easy and delicious!
Ingredients:
Rice flour - 1 cup
Rava (semolina) - 2 tbsp (optional)
Onion, finely chopped - 1 small
Jeera (cumin seeds) - 1/2 tsp
Red chili powder - 1/2 tsp (can be replaced with finely chopped green chillies or red pepper flakes)
Coriander leaves, chopped fine - a handful
Salt - to taste
Oil - 2-3 tbsp
Cooking time: 10 minutes
Method:
Mix all the dry ingredients together and add enough water to make a batter of pancake consistency. Heat a pan and spread a few drops of oil onto it. Spread one ladle of batter onto the pan (there should be enough batter to make a thick dosa), dribble some oil along the sides of the pan and some oil onto the dosa (I used a spray can). Cover the pan with a lid and let fry for 2 minutes. Turn the dosa over and dribble oil down the sides once again. Cover and cook for 1-2 minutes.
Serve the dosas with your favourite chutney or sambar.
Source: Adapted from the Aayi's Recipes page.
Author: Shrinkingsodacan
Ingredients:
Rice flour - 1 cup
Rava (semolina) - 2 tbsp (optional)
Onion, finely chopped - 1 small
Jeera (cumin seeds) - 1/2 tsp
Red chili powder - 1/2 tsp (can be replaced with finely chopped green chillies or red pepper flakes)
Coriander leaves, chopped fine - a handful
Salt - to taste
Oil - 2-3 tbsp
Cooking time: 10 minutes
Method:
Mix all the dry ingredients together and add enough water to make a batter of pancake consistency. Heat a pan and spread a few drops of oil onto it. Spread one ladle of batter onto the pan (there should be enough batter to make a thick dosa), dribble some oil along the sides of the pan and some oil onto the dosa (I used a spray can). Cover the pan with a lid and let fry for 2 minutes. Turn the dosa over and dribble oil down the sides once again. Cover and cook for 1-2 minutes.
Serve the dosas with your favourite chutney or sambar.
Source: Adapted from the Aayi's Recipes page.
Author: Shrinkingsodacan
Friday, April 11, 2008
Masoor Dal Soup With Spinach
Ingredients:
Masoor dal (split red gram lentils) - 1 cup
Spinach, freshly washed - 1/2 cup (or two handfuls)
Ginger, chopped fine or grated - 2" piece (makes this recipe very gingery!)
Vegetable Oil - 1 tbsp
Rai (mustard seeds) - 1 tsp
Jeera (cumin seeds) - 1 tsp
Red chili powder - 1/2 tsp
Haldi (turmeric) powder - 1/2 tsp
Salt - to taste
Servings: 2-3
Method:
Wash and soak the dal in water for 10-15 minutes. In the meantime, bring 3 cups of water to a boil in a pan. Add the fresh washed spinach leaves to the pan. Drain the dal and add this to the pan. Add haldi, red chili powder and salt to taste. Cook on medium heat until the dal is cooked (about 10 minutes). Season this with rai and jeera sputtered in 1 tbsp of hot oil.
Author: Shrinkingsodacan
Friday, April 4, 2008
Spinach Feta Hummus
Ingredients
Chickpeas - 1 lb soaked overnight (or from a can, drained)
Spinach, freshly washed - 1/2 cup (or two handfuls)
Garlic, roasted - 10 cloves (less if you want)
Feta cheese, crumbled - 4 oz
Tahini - 2 tbsp (optional)
Olive Oil - 1/4 cup
Red pepper flakes - 1/8 cup (more for a spicier taste)
Lemon juice - 3-4 tbsp
Chickpeas - 1 lb soaked overnight (or from a can, drained)
Spinach, freshly washed - 1/2 cup (or two handfuls)
Garlic, roasted - 10 cloves (less if you want)
Feta cheese, crumbled - 4 oz
Tahini - 2 tbsp (optional)
Olive Oil - 1/4 cup
Red pepper flakes - 1/8 cup (more for a spicier taste)
Lemon juice - 3-4 tbsp
Cooking time: 5-7 min
Servings: Party size!
Method:
Blend the chickpeas with everything except the cheese and red pepper. Now add the cheese and red pepper flakes and blend to a smooth paste. Decorate with sunflower seeds if desired.
Source: Inspired by Saad Fayed's recipe on About.com
Author: Shrinkingsodacan
Thursday, March 13, 2008
Chocolate Stout Cake with Chocolate Stout Sauce
Ingredients:
Cake:
1/4 Cup cocoa powder
1/3 Cup stout
1 Cup flour
3/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
1/3 Cup butter, softened
1 Cup sugar
2 eggs
1/2 tsp vanilla
1/3 Cup buttermilk
Sauce:
1/4 Cup stout
4 Tbsp brown sugar
3 Tbsp cocoa powder
1/2 tsp vanilla
Method:
Cake:
1) In a saucepan, combine cocoa powder and stout. Heat until combined and smooth.
2) In a bowl, combine flour, baing powder, baking soda, salt
3) In a second bowl, beat butter until creamy. Add sugar and beat until mixture is pale yellow. Beat in eggs and vanilla.
Next, stir the buttermilk into the stout/cocoa powder mixture. Alternately, add 1/3 of this buttermilk mixture, then 1/3 of the flour mixture to the butter mixture in the bowl. Repeat until everything is combined.
Pour this mixture into a greased and floured 9"x9" pan. Bake at 350F for 25-35 minutes. Just like brownies, don't worry about undercooking. It'll still be good.
Sauce:
Mix all sauce ingredients in a saucepan over low heat until they combine and are smooth.
When the cake is done cooking, allow to cool for 10 minutes, remove from pan, and place on a rack, upside down. Poke a bunch of holes in the bottom of the cake, and pour 2/3 of the sauce over the cake. Allow it to soak in for at least a few minutes. Longer is better. Then, turn the cake right side up, and pour the rest of the sauce over the top.
This ends up being a VERY moist cake. But it's so good, you'll be digging in with your hands anyway.
Contributed by: Bryan
Source: http://www.razzledazzlerecipes.com/stpatricks/chocolate-guinness-cake.htm
Cake:
1/4 Cup cocoa powder
1/3 Cup stout
1 Cup flour
3/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
1/3 Cup butter, softened
1 Cup sugar
2 eggs
1/2 tsp vanilla
1/3 Cup buttermilk
Sauce:
1/4 Cup stout
4 Tbsp brown sugar
3 Tbsp cocoa powder
1/2 tsp vanilla
Method:
Cake:
1) In a saucepan, combine cocoa powder and stout. Heat until combined and smooth.
2) In a bowl, combine flour, baing powder, baking soda, salt
3) In a second bowl, beat butter until creamy. Add sugar and beat until mixture is pale yellow. Beat in eggs and vanilla.
Next, stir the buttermilk into the stout/cocoa powder mixture. Alternately, add 1/3 of this buttermilk mixture, then 1/3 of the flour mixture to the butter mixture in the bowl. Repeat until everything is combined.
Pour this mixture into a greased and floured 9"x9" pan. Bake at 350F for 25-35 minutes. Just like brownies, don't worry about undercooking. It'll still be good.
Sauce:
Mix all sauce ingredients in a saucepan over low heat until they combine and are smooth.
When the cake is done cooking, allow to cool for 10 minutes, remove from pan, and place on a rack, upside down. Poke a bunch of holes in the bottom of the cake, and pour 2/3 of the sauce over the cake. Allow it to soak in for at least a few minutes. Longer is better. Then, turn the cake right side up, and pour the rest of the sauce over the top.
This ends up being a VERY moist cake. But it's so good, you'll be digging in with your hands anyway.
Contributed by: Bryan
Source: http://www.razzledazzlerecipes.com/stpatricks/chocolate-guinness-cake.htm
Mole Negro Oaxaqueno
(Black Mole from Oaxaca)
Ingredients:
* 1 whole chicken, cut into eight pieces
* 6 C chicken stock (1 C if you buy cooked chicken, but get stock for adding to sauce)
* 5 chilhuacle negro chiles, or substitute ancho chiles**, seeded, stemmed
* 5 guajillo chiles, or substitute dried New Mex. chiles, seeded, stemmed
* 4 pasilla chiles, seeded, stemmed
* 4 mulatto chiles, or use ancho, seeded, stemmed
* 2 chipotle chiles, seeded, stemmed
* 1 medium white onion, cut in quarters
* 6 cloves garlic
* 2 Tbs whole almonds
* 2 Tbs shelled, skinned peanuts (or a spoonfull of peanut butter)
* 2-4 Tbs lard*** (or use vegetable oil if you must)
* 2 tsp raisins
* 1 slice bread (prefer Challa or egg bread)
* 1 small ripe plantain, or use a small banana
* 1/2 C sesame seeds
* 2 pecan halves
* 1" Mexican cinnamon stick
* 2 whole peppercorns
* 2 whole cloves
* 2 medium tomatoes, chopped
* 5 fresh tomatillos, chopped
* 1/2 tsp dried oregano
* 1/2 tsp dried thyme
* 1 bar, or to taste of Ibarra chocolate, or other Mexican chocolate
* 1 avocado leaf, omit or use bay leaf
* salt to taste
* fresh tortillas
Cooking Time: ~3 hours with prep work as you go
Procedure:
1. Simmer the chicken in the stock until tender, about 30 min. Remove, keep warm and reserve stock
2. Toast the chiles, or fry them in lard, until just darkened -- don't let them burn. Place in bowl, cover with hot water until soft, about 30 min.
3. Puree chiles in blender, adding the soaking water if needed to form a paste.
4. Roast the garlic and onion in the same pan until slightly brown, then remove.
5. Toast the almonds and peanuts slightly, remove.
6. Toast the chile seeds until dark but don't let burn.
7. Heat 2 Tbs lard in skillet and fry raisins until plump, remove and drain.
8. Fry bread until brown, remove.
9. Fry plantains until brown, remove.
10. Add more lard if needed, and fry sesame seeds at low heat until slightly brown, stirring often.
11. Add pecans, brown and remove and drain.
12. Toast the cinnamon, peppercorns and cloves lightly in a dry pan. Let cool, and grind in a molcajete or grinder.
13. In a blender or processor puree nuts, sesame seeds, bread and pecans; use small batches if needed.
14. Add onions, garlic, plantains and puree. Remove, then puree tomatoes and tomatillos.
15. Heat the remaining lard in a large heavy pot and fry the chile paste until dry, but don't let it burn.
16. Add tomato puree and fry until liquid is gone.
17. Add ground spices, nut/bread mixture, pureed onion mixture, oregano and thyme.
18. Heat to a simmer while stirring constantly, add chocolate.
19. Toast the avocado leaf over open flame briefly, then add to mixture.
20. Slowly add reserved chicken stock to mixture until mixture will just coat a spoon.
21. Salt to taste.
22. Simmer for 5 min, then add chicken and heat thru.
23. Serve with tortillas and spoon over with the sauce!
Yield: 4-6 servings (so they say, I think more like 10-12)
(*Note 1: This is your basic chicken stock with onions, garlic, carrots celery, bay leaf and thyme, plus 1 allspice berry, 1 clove and 1 whole chile de arbol.)
(**Note 2: For all chiles, save the seeds. Substituted chiles are more readily available in the US.)
(***Note 3: Lard is essential for the best flavor. Turkey is traditional, a small amount of beef and pork are also used to enhance flavor.)
Since the sauce took so long, I copped out and bought a roast chicken, which worked pretty well actually.
tastes excellent with Imperial Oatmeal Stout :)
Source : http://www.ramekins.com/mole/recipesmole.html
Author: Megan
Aval (Flattened Rice) Upma
Ingredients (in order of appearance)
Oil - 2-3 tbsp
Cumin seeds - 1 tsp
Chana dal (split pigeon peas) - 1 tsp
Udad dal (black gram) - 1 tsp
Curry leaves - 3-4
Ginger, grated or chopped fine (optional) - 1" piece
Onion, sliced - 1/2 large
Green chilly, chopped - 1 long
Aval - 1 cup
Turmeric powder - 1/2 tsp
Salt - to taste
Coriander (cilantro) leaves - 1 strand
Lemon juice (optional) - 1 tbsp
Cooking time: 12 min (7 min prep + 5 min cook)
Servings: 2
Method:
Soak the aval in water for 5-7 minutes. Wash well and drain. Leave in strainer while you prepare the rest of the ingredients.
Heat the oil in a wok and sputter cumin seeds, chana and udad dals. Add curry leaves to this, and ginger if you choose. Mix in onions and green chillies and fry until the onions are golden brown. Now, add the aval, turmeric and salt and stir fry for a few minutes.
Garnish with coriander leaves and lemon juice if desired. Makes a tasty breakfast or mid-afternoon snack!
Source: Mom's recipe
Author: Shrinkingsodacan
Tuesday, February 26, 2008
Microwave Thirattipal
Introduction:
Thirattipal, one of my favourites, is a South Indian sweet dish made by reducing milk. It traditionally requires heating milk in an open container over a high flame for more than an hour until it thickens to an almost solid consistency. It requires the bare minimum of ingredients - milk, butter and sugar. The recipe below takes about ten minutes but since it uses pre-sweetened condensed milk you're not free to adjust the amount of sugar that goes into it. Still, it's not too bad for ten minutes!
Ingredients:
Condensed milk, sweetened - 1 tin
Yogurt - 1 tbsp
Ghee - 2-3 tsp
Time: 10 minutes
Servings: about 6
Method:
In a microwave safe bowl, mix the ghee, condensed milk and yogurt well. Microwave on high for two minutes, mix well. Repeat once or twice. With each step, the mixture will get thicker.
Cool (refrigerate if necessary) and serve.
Source: http://www.panchangam.com/diwali.htm
Author: Sundar
Thirattipal, one of my favourites, is a South Indian sweet dish made by reducing milk. It traditionally requires heating milk in an open container over a high flame for more than an hour until it thickens to an almost solid consistency. It requires the bare minimum of ingredients - milk, butter and sugar. The recipe below takes about ten minutes but since it uses pre-sweetened condensed milk you're not free to adjust the amount of sugar that goes into it. Still, it's not too bad for ten minutes!
Ingredients:
Condensed milk, sweetened - 1 tin
Yogurt - 1 tbsp
Ghee - 2-3 tsp
Time: 10 minutes
Servings: about 6
Method:
In a microwave safe bowl, mix the ghee, condensed milk and yogurt well. Microwave on high for two minutes, mix well. Repeat once or twice. With each step, the mixture will get thicker.
Cool (refrigerate if necessary) and serve.
Source: http://www.panchangam.com/diwali.htm
Author: Sundar
Sunday, February 17, 2008
Sprouted Moong Dal
Introduction
All this while I was under the impression it was hard to make your own sprouts at home. I stand corrected. This recipe was mmm-mmm delicious, and most of the ingredients are optional!
Also check out this "ah-MAY-zeeng" video I found about sprouts. You won't need their specialized equipment, though!
Ingredients
Whole moong dal - 1 c
Potato, cut into big pieces - 1 large [optional]
Onions, sliced - 1 large [optional]
Green chillies, slit lengthwise or chopped fine - 2-3 [optional]
Tomato, quartered - 1 large [optional]
Ginger, grated or chopped - 1" piece [optional]
Curry leaves - 3-4 [optional]
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Pav Bhaji or garam masala [you can use red chilly powder instead] - 2 tsp
Coconut milk - 2 tbsp [optional]
Oil - 2-3 tbsp
Salt - to taste
Time: 12-15 hr prep, 15-20 mins cook.
Servings: 2-3
Method
To obtain sprouted moong:
Wash the dal and soak overnight in about 2 cups water. After the excess water has been drained, line any container with paper towels and add the dal to this. Cover with paper towels and sprinkle some water on top. Store this in a warm place for a few hours (I used the oven), sprinkling more water if required. The sprouts should be about 1/2" when ready. Bring 2 cups of water to a boil in a pot, and add half the onions, the potato pieces and the sprouts. When the potato pieces are cooked, remove from flame.
Heat the oil in a wok and add cumin and mustard seeds, ginger and curry leaves. Sputter for a few seconds and stir in the green chillies and onions. Fry until the onions are golden brown, and add the tomato pieces. When the oil starts to separate around the edges, add the pav bhaji/garam masala or red chilly powder and salt to taste, and some extra oil if necessary. Fry this for two minutes and stir in the coconut milk. When it starts to boil, add the dal and mix well for a few minutes. Decorate with coriander leaves and serve hot with bread or rice.
Source: Traditional
Author: Sundar
All this while I was under the impression it was hard to make your own sprouts at home. I stand corrected. This recipe was mmm-mmm delicious, and most of the ingredients are optional!
Also check out this "ah-MAY-zeeng" video I found about sprouts. You won't need their specialized equipment, though!
Ingredients
Whole moong dal - 1 c
Potato, cut into big pieces - 1 large [optional]
Onions, sliced - 1 large [optional]
Green chillies, slit lengthwise or chopped fine - 2-3 [optional]
Tomato, quartered - 1 large [optional]
Ginger, grated or chopped - 1" piece [optional]
Curry leaves - 3-4 [optional]
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Pav Bhaji or garam masala [you can use red chilly powder instead] - 2 tsp
Coconut milk - 2 tbsp [optional]
Oil - 2-3 tbsp
Salt - to taste
Time: 12-15 hr prep, 15-20 mins cook.
Servings: 2-3
Method
To obtain sprouted moong:
Wash the dal and soak overnight in about 2 cups water. After the excess water has been drained, line any container with paper towels and add the dal to this. Cover with paper towels and sprinkle some water on top. Store this in a warm place for a few hours (I used the oven), sprinkling more water if required. The sprouts should be about 1/2" when ready. Bring 2 cups of water to a boil in a pot, and add half the onions, the potato pieces and the sprouts. When the potato pieces are cooked, remove from flame.
Heat the oil in a wok and add cumin and mustard seeds, ginger and curry leaves. Sputter for a few seconds and stir in the green chillies and onions. Fry until the onions are golden brown, and add the tomato pieces. When the oil starts to separate around the edges, add the pav bhaji/garam masala or red chilly powder and salt to taste, and some extra oil if necessary. Fry this for two minutes and stir in the coconut milk. When it starts to boil, add the dal and mix well for a few minutes. Decorate with coriander leaves and serve hot with bread or rice.
Source: Traditional
Author: Sundar
Sunday, February 3, 2008
Spicy and Nicey Whole Masoor Dal
Main ingredients
Whole masoor dal - 2 c
Garlic, sliced - 1-2 cloves
Ginger, sliced - 1" piece
Cumin seeds - 1 tsp
Green chillies, chopped - 2-3
Tomato, diced - 1
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Oil - 2 tbsp
Salt - to taste
Coriander leaves - 1 stalk
Time: 15-20 mins
Servings: 5-6
Method
Soak the whole masoor in water for 15 minutes. Pressure cook (3 cups water for every cup of dal). Heat oil in a wok and fry the garlic. Add cumin seeds, green chillies and ginger, stir for 1-2 minutes. Add the tomato and fry until it is pulpy. Mix in the turmeric and red chilli powders and fry two minutes. Add the dal and salt to taste. Let the dal cook with the masalas for 5-10 minutes. Garnish with coriander leaves and serve with rice or bread.
Source: Dr. Dastur
Author: Sundar
Whole masoor dal - 2 c
Garlic, sliced - 1-2 cloves
Ginger, sliced - 1" piece
Cumin seeds - 1 tsp
Green chillies, chopped - 2-3
Tomato, diced - 1
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Oil - 2 tbsp
Salt - to taste
Coriander leaves - 1 stalk
Time: 15-20 mins
Servings: 5-6
Method
Soak the whole masoor in water for 15 minutes. Pressure cook (3 cups water for every cup of dal). Heat oil in a wok and fry the garlic. Add cumin seeds, green chillies and ginger, stir for 1-2 minutes. Add the tomato and fry until it is pulpy. Mix in the turmeric and red chilli powders and fry two minutes. Add the dal and salt to taste. Let the dal cook with the masalas for 5-10 minutes. Garnish with coriander leaves and serve with rice or bread.
Source: Dr. Dastur
Author: Sundar
Tuesday, January 22, 2008
Hot Buttered Rum
(the best thing to drink before your next cholesterol check)
Main Ingredients
1 lb. butter, room temperature
1 lb. powdered sugar
1 lb. brown sugar
1 tbsp. cinnamon
1 tbsp. nutmeg
1 gal. vanilla ice cream
1 shot rum, per serving
Hot water
Optional ingredients:
allspice, extra vanilla extract
Instructions:
Combine butter, sugars, cinnamon and nutmeg; cream with an electric mixer.
Stir in ice cream. Put in freezer overnight.
When ready to serve put 1 shot rum (1 1/2 ounce) in each mug.
Add 2 tablespoons of the frozen mixture and hot water to fill mug to each serving.
Mix can be put into smaller containers and frozen for small batches
Servings: About 40
Source: http://www.cooks.com
Author: Megan
Main Ingredients
1 lb. butter, room temperature
1 lb. powdered sugar
1 lb. brown sugar
1 tbsp. cinnamon
1 tbsp. nutmeg
1 gal. vanilla ice cream
1 shot rum, per serving
Hot water
Optional ingredients:
allspice, extra vanilla extract
Instructions:
Combine butter, sugars, cinnamon and nutmeg; cream with an electric mixer.
Stir in ice cream. Put in freezer overnight.
When ready to serve put 1 shot rum (1 1/2 ounce) in each mug.
Add 2 tablespoons of the frozen mixture and hot water to fill mug to each serving.
Mix can be put into smaller containers and frozen for small batches
Servings: About 40
Source: http://www.cooks.com
Author: Megan
Sunday, January 20, 2008
Tomato Saaru (Soup)
Introduction
This is a recipe originally from the exhaustive AayisRecipes page, which I've tweaked a bit.
Main ingredients
Whole tomatoes (skinned, from a can) quartered - 4 small
Garlic, crushed - 4-5 cloves
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Water - 3 cups
Oil - 2 tbsp
Salt - about 1 tsp or to taste
Sugar - 1-1.5 tsp depending on taste
Coriander (cilantro) leaves - about 10
Sambar powder - 3/4 tsp (if unavailable, replace with 1/3 tsp red chili powder)
Optional ingredients
Asafoetida - a pinch
Cream - 1-2 tbsp
Time: about 10 min
Servings: 2-3
Method:
1) Heat the oil and sputter add crushed garlic and cumin and mustard seeds. Fry until the garlic starts to turn brown.
2) Add water and quartered tomatoes and cook covered on a medium high flame until the colour from the tomatoes starts to blend with the water.
3) Add the sambar (or red chili) powder, salt and sugar and cook for another minute or two.
4) Blend in a food processor and filter. The resulting soup has a rich orange colour and is delicious! Garnish with coriander leaves and serve with a dollop of cream. Tastes great with French bread!
Source: inspired by this post at AayisRecipes.com
Author: Sundar
This is a recipe originally from the exhaustive AayisRecipes page, which I've tweaked a bit.
Main ingredients
Whole tomatoes (skinned, from a can) quartered - 4 small
Garlic, crushed - 4-5 cloves
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Water - 3 cups
Oil - 2 tbsp
Salt - about 1 tsp or to taste
Sugar - 1-1.5 tsp depending on taste
Coriander (cilantro) leaves - about 10
Sambar powder - 3/4 tsp (if unavailable, replace with 1/3 tsp red chili powder)
Optional ingredients
Asafoetida - a pinch
Cream - 1-2 tbsp
Time: about 10 min
Servings: 2-3
Method:
1) Heat the oil and sputter add crushed garlic and cumin and mustard seeds. Fry until the garlic starts to turn brown.
2) Add water and quartered tomatoes and cook covered on a medium high flame until the colour from the tomatoes starts to blend with the water.
3) Add the sambar (or red chili) powder, salt and sugar and cook for another minute or two.
4) Blend in a food processor and filter. The resulting soup has a rich orange colour and is delicious! Garnish with coriander leaves and serve with a dollop of cream. Tastes great with French bread!
Source: inspired by this post at AayisRecipes.com
Author: Sundar
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