Adapted from Room For Dessert, posted on the David Lebovitz blog
One caveat: most fresh ginger that you buy is quite firm and may have fibers in it. If you can find young ginger, usually available in the spring, use that for best results. In any case, slice the ginger as thinly as possible. And when peeling the ginger, a nifty trick it to use a soup spoon and holding it so the bowl of the spoon is facing the ginger, scrape away the skin with the edge of the spoon. You can even get easily around all the nooks and knobs using that method.
Since I don't like to waste anything, and hopefully neither do you, one can use the syrup to make a spicy elixir, pouring some in sparkling water and adding a squirt of lime juice. A santé!
You don't need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it's done and ready to go.
Ingredients
1 pound (500g) fresh ginger, peeled
4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
4 cups (1l) water
pinch of salt
Directions
1. Slice the ginger as thinly as possible. It can't be too thin, so use a sharp knife.
2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they're somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.
Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you're concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.
posted by BNH
Tuesday, December 15, 2009
The Barefoot Contessa's Ultimate Ginger Cookies
16 cookies - (very large ones. we got 25 normal-sized cookies out of this)
see separate post for crystallized ginger recipe -- so much cheaper than buying it at the store
from: The Barefoot Contessa
posted by BNH
see separate post for crystallized ginger recipe -- so much cheaper than buying it at the store
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulphured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger
- sugar, for rolling cookies
Directions
Preheat oven to 350°F.
Line 2 sheet pans with parchment paper.
Sift together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.
Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
Add crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
Press both sides of each cookie in granulated sugar and place on sheet pans.
Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
Let the cookies cook for a minute or two and the transfer to wire racks to cool completely.
from: The Barefoot Contessa
posted by BNH
Sunday, September 20, 2009
Jeera Milagu Rasam (Cumin & Pepper Soup)
Introduction:
If you have a fever, your mouth probably tastes so awful that you can't enjoy any food at all. This soup is especially for those days, it has so much spice in it that you will definitely taste it! But it is a warm drink even if you are feeling pretty good! Try it.
Ingredients:
Cumin seeds - 1 tbsp
Dried red chili - 1 long
Pepper - 1 tbsp
Toor dal (split pigeon peas) - half to one tbsp
Tamarind concentrate - half tbsp
Garlic, crushed (optional) - 3 cloves
Salt - to taste
To season:
Mustard seeds - 1 tsp
Curry leaves - 2
Oil - 1 tbsp
Cooking time: 10-15 min
Servings: About 2
Method:
Grind the pepper, cumin seeds, red chili and toor dal together into a coarse powder.
If using garlic, heat half a tbsp of oil and fry the garlic until brown, and add 1 cup of water to this vessel, follow the rest of the instructions....
Slowly dissolve the tamarind concentrate in the (1 cup) water while bringing to a boil. Add the powder and mix well, simmer until it comes back to a boil (or until the raw smell of powder is present). To season, heat oil in a separate pan and add the mustard seeds. When they start to sputter, add the curry leaves, immediately mix into the soup.
Drink from a shot glass! Or, mix with rice and enjoy with chips or papad.
Author: Shrinkingsodacan
Source: Mom's recipe
If you have a fever, your mouth probably tastes so awful that you can't enjoy any food at all. This soup is especially for those days, it has so much spice in it that you will definitely taste it! But it is a warm drink even if you are feeling pretty good! Try it.
Ingredients:
Cumin seeds - 1 tbsp
Dried red chili - 1 long
Pepper - 1 tbsp
Toor dal (split pigeon peas) - half to one tbsp
Tamarind concentrate - half tbsp
Garlic, crushed (optional) - 3 cloves
Salt - to taste
To season:
Mustard seeds - 1 tsp
Curry leaves - 2
Oil - 1 tbsp
Cooking time: 10-15 min
Servings: About 2
Method:
Grind the pepper, cumin seeds, red chili and toor dal together into a coarse powder.
If using garlic, heat half a tbsp of oil and fry the garlic until brown, and add 1 cup of water to this vessel, follow the rest of the instructions....
Slowly dissolve the tamarind concentrate in the (1 cup) water while bringing to a boil. Add the powder and mix well, simmer until it comes back to a boil (or until the raw smell of powder is present). To season, heat oil in a separate pan and add the mustard seeds. When they start to sputter, add the curry leaves, immediately mix into the soup.
Drink from a shot glass! Or, mix with rice and enjoy with chips or papad.
Author: Shrinkingsodacan
Source: Mom's recipe
Thursday, September 17, 2009
Quinoa Vegetable Masala
Ingredients:
Quinoa - 1/2 cup
Water - 1 cup
Tomato - 1 medium
Green bell peppers (optional) - 1/2 cup
Green chillies, chopped - 2
Coriander leaves, chopped coarse - a handful
Eggplant, diced - 1 cup
Oil - 1/2 tbsp
Salt - to taste
Lemon juice - 2 tbsp
Cooking time: 15 min
Servings: about 2
Method:
Cook the quinoa, tomato and water in a pressure cooker. Heat the oil in a shallow frying pan and lower the heat to medium. Fry the green chillies, bell peppers and eggplant pieces until cooked. Add salt and coriander leaves, stir well. Mix in the cooked quinoa and cook for a minute. Garnish with coriander leaves and lemon juice.
Author: Shrinkingsodacan
Quinoa - 1/2 cup
Water - 1 cup
Tomato - 1 medium
Green bell peppers (optional) - 1/2 cup
Green chillies, chopped - 2
Coriander leaves, chopped coarse - a handful
Eggplant, diced - 1 cup
Oil - 1/2 tbsp
Salt - to taste
Lemon juice - 2 tbsp
Cooking time: 15 min
Servings: about 2
Method:
Cook the quinoa, tomato and water in a pressure cooker. Heat the oil in a shallow frying pan and lower the heat to medium. Fry the green chillies, bell peppers and eggplant pieces until cooked. Add salt and coriander leaves, stir well. Mix in the cooked quinoa and cook for a minute. Garnish with coriander leaves and lemon juice.
Author: Shrinkingsodacan
Tuesday, September 15, 2009
Matar Paneer (Peas 'n' Cheese)
Ingredients:
Paneer - 1.5 lb
Peas, frozen or fresh - 1.5 lb
Tomatoes - 6 medium
Ginger - 2" piece
Cumin seeds - 2 tsp
Bay leaves - 2
Cinnamon - 2" stick
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Corn starch - 2 tbsp
Ghee - 1 tbsp
Oil - 3-4 tbsp
Salt - to taste
Servings: 6-7
Cooking time: 30 min
Method:
Corn starch: Mix the corn starch into 6 tbsp of water, set aside.
Frying the paneer: Cut the block of paneer widthwise into three slabs. Cut each slab in half. Shallow fry in ghee until one side is browned, turn over and repeat on other side. Place on paper towel to drain excess ghee. Cut into bite size pieces.
Tomato-ginger paste: Blend together the tomatoes and ginger.
Making the gravy: Heat oil in a wok, add the asafoetida, cumin seeds, cinnamon, and bay leaves. Add the tomato-ginger paste and a cup of water and cook for a few minutes, then add the coriander and turmeric powders and cook on medium flame until the mixture reduces to about half its volume. At this point, add the (frozen is fine) peas and mix well. Add enough water to make sure the peas are immersed, and heat covered until the peas are cooked through (test by picking one up and pressing it between your fingers). Add the paneer and salt to taste and cook for a few more minutes on a low flame. Serve hot with chapatis, parathas or rice.
Author: Shrinkingsodacan (thanks to Dallan for the request)
Source: Manjula's Kitchen.
Paneer - 1.5 lb
Peas, frozen or fresh - 1.5 lb
Tomatoes - 6 medium
Ginger - 2" piece
Cumin seeds - 2 tsp
Bay leaves - 2
Cinnamon - 2" stick
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Corn starch - 2 tbsp
Ghee - 1 tbsp
Oil - 3-4 tbsp
Salt - to taste
Servings: 6-7
Cooking time: 30 min
Method:
Corn starch: Mix the corn starch into 6 tbsp of water, set aside.
Frying the paneer: Cut the block of paneer widthwise into three slabs. Cut each slab in half. Shallow fry in ghee until one side is browned, turn over and repeat on other side. Place on paper towel to drain excess ghee. Cut into bite size pieces.
Tomato-ginger paste: Blend together the tomatoes and ginger.
Making the gravy: Heat oil in a wok, add the asafoetida, cumin seeds, cinnamon, and bay leaves. Add the tomato-ginger paste and a cup of water and cook for a few minutes, then add the coriander and turmeric powders and cook on medium flame until the mixture reduces to about half its volume. At this point, add the (frozen is fine) peas and mix well. Add enough water to make sure the peas are immersed, and heat covered until the peas are cooked through (test by picking one up and pressing it between your fingers). Add the paneer and salt to taste and cook for a few more minutes on a low flame. Serve hot with chapatis, parathas or rice.
Author: Shrinkingsodacan (thanks to Dallan for the request)
Source: Manjula's Kitchen.
Monday, September 14, 2009
Toor Dal (Split Pigeon Pea) Soup
Ingredients:
Toor dal, washed - 2 cups
Onion, chopped - 1 medium
Dried red chillies - 2 long
Cumin and mustard seeds - 1 tsp each
Turmeric powder - 1/2 tsp
Ginger and garlic, minced (or use ginger-garlic paste) - 1 tsp each
Tomato, quartered - 2 large
Oil - 2 tbsp
Salt - to taste
Coriander leaves, chopped - handful for garnish
Cooking time: 20 mins
Servings: 4
Method:
Cook the toor dal with double the amount of water in a pressure cooker. Heat the oil in a wok. Add red chillies, cumin and mustard seeds. When the mustard seeds start to sputter, add the garlic and ginger and stir fry for a minute. Mix in the onions and fry until they are translucent. Now add the tomatoes and cook for a few minutes. Add 2 cups of water and the turmeric powder and when it boils, mix in the cooked dal. Add salt to taste and more water depending on desired consistency. Cook for 5-10 minutes on a low flame. Mix in a few drops of lemon juice if desired, and garnish with coriander leaves.
Author: Shrinkingsodacan
Sunday, August 30, 2009
French Onion Soup
Ingredients
- 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
- 3 tablespoons butter
- 1 teaspoon salt
- 2 cups white wine
- 10 ounces canned beef consume
- 10 ounces chicken broth
- 10 ounces apple cider (unfiltered is best)
- Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
- 1 loaf country style bread
- Kosher salt
- Ground black pepper
- Splash of Cognac (optional)
- 1 cup Fontina or Gruyere cheese, grated
Directions
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Recipe from Alton Brown and Good Eats.
NOTES: substituted mushroom boullion for the beef and chicken. still very good. Original recipe claimed 8 servings from this. It's really more like 4.
Posted by: BNH
Wednesday, August 26, 2009
"I'm Moving" Whole Masoor in Coconut Milk
Ingredients:
Whole masoor dal (brown lentils) - 1.5 cup
Ginger-garlic paste (replace with crushed ginger and garlic) - 2 tbsp
Green chillies, slit lengthwise - 4 medium/small
Oil - 1 tbsp
Cumin seeds - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Tomato ketchup - 2 tbsp
Coconut milk - 1 can
Servings: 5-6
Cooking time: 25 min
Method:
In a pressure cooker, cook the lentils, green chillies and ginger-garlic paste with 3.5 cups of water. When ready, heat oil in a wok. When hot, bring flame down to medium and throw in the cumin seeds. When they start to sputter, add the cooked dal and mix well. Add a cup of water if required. Mix in the turmeric powder and tomato ketchup, stirring continuously. Cook on a low flame for a couple of minutes and stir in the coconut milk. Depending on what consistency you're going for, you can add some more water if desired. Finally, add just enough salt. If you added too much, garnish with a tbsp of lemon juice. Decorate with coriander leaves and serve with rice, chapatis or puris. Sweet and delicious!
Author: Shrinkingsodacan
Whole masoor dal (brown lentils) - 1.5 cup
Ginger-garlic paste (replace with crushed ginger and garlic) - 2 tbsp
Green chillies, slit lengthwise - 4 medium/small
Oil - 1 tbsp
Cumin seeds - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Tomato ketchup - 2 tbsp
Coconut milk - 1 can
Servings: 5-6
Cooking time: 25 min
Method:
In a pressure cooker, cook the lentils, green chillies and ginger-garlic paste with 3.5 cups of water. When ready, heat oil in a wok. When hot, bring flame down to medium and throw in the cumin seeds. When they start to sputter, add the cooked dal and mix well. Add a cup of water if required. Mix in the turmeric powder and tomato ketchup, stirring continuously. Cook on a low flame for a couple of minutes and stir in the coconut milk. Depending on what consistency you're going for, you can add some more water if desired. Finally, add just enough salt. If you added too much, garnish with a tbsp of lemon juice. Decorate with coriander leaves and serve with rice, chapatis or puris. Sweet and delicious!
Author: Shrinkingsodacan
Saturday, August 15, 2009
Stir-fried Cauliflower
Ingredients:
Cauliflower, cut into florets (fresh or frozen) - 1 lb
Green chillies, chopped - 4-5 small
Ginger-garlic paste (or, chopped ginger and crushed garlic) - 1 tsp
Coriander leaves, finely chopped - 1 tsp
Garam masala (or cumin/coriander powder) - 1 tsp
Salt - to taste
Oil - 1 tbsp
Lemon juice - 1-2 tbsp
Cooking time: 5-10 min
Servings: 3-4
Method:
Heat the oil in a wok. Add green chillies and fry for a minute. Stir in the ginger-garlic paste carefully. After 2 min, add garam masala and mix well. Add chopped coriander and cauliflower and fry for 5-7 min on medium high flame (cauliflower outsides should be slightly crisp, insides should be cooked but not falling apart). Add salt, take off the stove and let cool for a couple of minutes. Finally, garnish with lemon juice and coriander leaves. Serve hot with chapatis.
Author: Shrinkingsodacan
Cauliflower, cut into florets (fresh or frozen) - 1 lb
Green chillies, chopped - 4-5 small
Ginger-garlic paste (or, chopped ginger and crushed garlic) - 1 tsp
Coriander leaves, finely chopped - 1 tsp
Garam masala (or cumin/coriander powder) - 1 tsp
Salt - to taste
Oil - 1 tbsp
Lemon juice - 1-2 tbsp
Cooking time: 5-10 min
Servings: 3-4
Method:
Heat the oil in a wok. Add green chillies and fry for a minute. Stir in the ginger-garlic paste carefully. After 2 min, add garam masala and mix well. Add chopped coriander and cauliflower and fry for 5-7 min on medium high flame (cauliflower outsides should be slightly crisp, insides should be cooked but not falling apart). Add salt, take off the stove and let cool for a couple of minutes. Finally, garnish with lemon juice and coriander leaves. Serve hot with chapatis.
Author: Shrinkingsodacan
Wednesday, August 12, 2009
Brinjal (Eggplant) Sabzi
Ingredients:
Eggplant - one large
Oil - 2 tbsp
Mustard seeds - 1 tsp
Chana (split yellow) dal - 1 tsp
Red chili powder - 2 tsp
Salt - to taste
Besan (chickpea flour) - 2 tbsp (optional)
Cooking time: 10 min
Servings: 5
Method:
Cut the eggplant into bite size pieces and soak in salted water for a few minutes. Drain and keep aside. Heat the oil and add the mustard seeds and chana dal. When the seeds start to sputter, add the eggplant pieces and mix well so that they are well-coated with oil and fry on a medium flame until cooked. Add salt and red chili powder and stir. Finally, add the besan and mix on a low flame for a minute or two. Serve with chapatis or rice.
Author: Shrinkingsodacan
Eggplant - one large
Oil - 2 tbsp
Mustard seeds - 1 tsp
Chana (split yellow) dal - 1 tsp
Red chili powder - 2 tsp
Salt - to taste
Besan (chickpea flour) - 2 tbsp (optional)
Cooking time: 10 min
Servings: 5
Method:
Cut the eggplant into bite size pieces and soak in salted water for a few minutes. Drain and keep aside. Heat the oil and add the mustard seeds and chana dal. When the seeds start to sputter, add the eggplant pieces and mix well so that they are well-coated with oil and fry on a medium flame until cooked. Add salt and red chili powder and stir. Finally, add the besan and mix on a low flame for a minute or two. Serve with chapatis or rice.
Author: Shrinkingsodacan
Sunday, August 2, 2009
Vegetable Pulao (Rice Pilaf with Vegetables)
4 servings
Ingredients:
Basmati rice - 2 cups
Vegetable broth/stock or water - 2 cups
Onions - 1 medium diced
Tomatoes - 1/3 cup crushed
Potatoes - 2 medium chopped into bite sized pieces
Mushrooms - 1/4 cup chopped
Bell peppers - 1/4 cup chopped
Peas - 1/4 cup
Chickpeas - 1/2 cup from a can (no liquid)
Salt - to taste
Coriander seed - 1 Tsp
Cumin - 1 Tsp ground
Cayenne pepper - 1/2 Tsp
Oil - 1/4 cup
Directions:
- Rinse the rice in water several times. Soak it in enough water to cover for about 15 minutes while you chop up the vegetables. Drain the rice just before you start to cook. The drained liquid can be used in place of the stock or broth - make sure there are at least two cups of it.
- Get the oil hot in the pan. Throw in the onions, and the cumin, coriander, and pepper. Fry for about a minute.
- Put in the mushrooms, bell peppers, and potatoes. Fry for 2 minutes.
- Put in the rice, and stir to coat it with the spices and oil. Fry for 2 minutes or so.
- Put in the tomatoes and chickpeas. Fry for 2 minutes.
- Put in the vegetable broth/stock/water. Bring to a boil, then turn down the heat and simmer for about 10 minutes with the pan lid on. Resist the urge to peek at the rice to see how it's doing.
- At the end of 10 minutes, turn the heat off and let the rice sit in the pan with the lid on for about 5 minutes.
- Fluff with a fork (carefully), and serve hot with raita, or your favorite curry.
Posted by Waqas
Ingredients:
Basmati rice - 2 cups
Vegetable broth/stock or water - 2 cups
Onions - 1 medium diced
Tomatoes - 1/3 cup crushed
Potatoes - 2 medium chopped into bite sized pieces
Mushrooms - 1/4 cup chopped
Bell peppers - 1/4 cup chopped
Peas - 1/4 cup
Chickpeas - 1/2 cup from a can (no liquid)
Salt - to taste
Coriander seed - 1 Tsp
Cumin - 1 Tsp ground
Cayenne pepper - 1/2 Tsp
Oil - 1/4 cup
Directions:
- Rinse the rice in water several times. Soak it in enough water to cover for about 15 minutes while you chop up the vegetables. Drain the rice just before you start to cook. The drained liquid can be used in place of the stock or broth - make sure there are at least two cups of it.
- Get the oil hot in the pan. Throw in the onions, and the cumin, coriander, and pepper. Fry for about a minute.
- Put in the mushrooms, bell peppers, and potatoes. Fry for 2 minutes.
- Put in the rice, and stir to coat it with the spices and oil. Fry for 2 minutes or so.
- Put in the tomatoes and chickpeas. Fry for 2 minutes.
- Put in the vegetable broth/stock/water. Bring to a boil, then turn down the heat and simmer for about 10 minutes with the pan lid on. Resist the urge to peek at the rice to see how it's doing.
- At the end of 10 minutes, turn the heat off and let the rice sit in the pan with the lid on for about 5 minutes.
- Fluff with a fork (carefully), and serve hot with raita, or your favorite curry.
Posted by Waqas
Tandoori Chicken
Recipe adapted from Julie Sahni's Classic Indian Cooking.
6 servings
Ingredients:
Boneless chicken breast pieces - 2 pounds
Lemon juice - 1/2 cup
Salt - 2 Tsp
Yogurt - 2 cups
Onions - 1 large, quartered
Ginger - 2 Tsp minced
Garlic - 4 whole cloves
Coriander seed - 1 Tbsp
Cumin - 1 Tbsp
Cayenne Pepper - 1 Tbsp
Turmeric - 1 Tsp
Directions:
- Cut the chicken breasts into halves. Using a sharp knife, cut deep slits into each piece, making sure not to cut all the way through.
- Sprinkle the chicken with the salt, and rub it in. Pour the lemon juice over it and mix it in. Leave to marinate for 20-30 minutes.
- In a blender, combine the yogurt, onion, ginger, garlic, coriander seed, cumin, cayenne pepper, and turmeric. Blend until it forms a smooth paste.
- Pour this into the bowl with the chicken and mix well. Leave to marinate in the fridge for at least 6 hours; overnight is always best. More than a day of marinating will shred the chicken, so don't do that.
- Grease a roasting pan or baking dish big enough to hold all the chicken pieces in a single layer. Shake as much marinade off as possible, and arrange the chicken pieces in the roasting pan. Preheat the oven to 475 F.
- Bake in the oven for 20 minutes max. Start checking for doneness at about 15 minutes.
- Serve hot with coriander chutney. You can also simmer the marinade for about 15 minutes to get a thick sauce for the chicken.
Posted by Waqas
6 servings
Ingredients:
Boneless chicken breast pieces - 2 pounds
Lemon juice - 1/2 cup
Salt - 2 Tsp
Yogurt - 2 cups
Onions - 1 large, quartered
Ginger - 2 Tsp minced
Garlic - 4 whole cloves
Coriander seed - 1 Tbsp
Cumin - 1 Tbsp
Cayenne Pepper - 1 Tbsp
Turmeric - 1 Tsp
Directions:
- Cut the chicken breasts into halves. Using a sharp knife, cut deep slits into each piece, making sure not to cut all the way through.
- Sprinkle the chicken with the salt, and rub it in. Pour the lemon juice over it and mix it in. Leave to marinate for 20-30 minutes.
- In a blender, combine the yogurt, onion, ginger, garlic, coriander seed, cumin, cayenne pepper, and turmeric. Blend until it forms a smooth paste.
- Pour this into the bowl with the chicken and mix well. Leave to marinate in the fridge for at least 6 hours; overnight is always best. More than a day of marinating will shred the chicken, so don't do that.
- Grease a roasting pan or baking dish big enough to hold all the chicken pieces in a single layer. Shake as much marinade off as possible, and arrange the chicken pieces in the roasting pan. Preheat the oven to 475 F.
- Bake in the oven for 20 minutes max. Start checking for doneness at about 15 minutes.
- Serve hot with coriander chutney. You can also simmer the marinade for about 15 minutes to get a thick sauce for the chicken.
Posted by Waqas
Chicken Jalfrezi (Stir-fried Chicken Curry)
4-6 servings
Ingredients:
Boneless chicken breast pieces - 2 pounds
Onions - 1 large or 2 medium quartered
Garlic - 1 Tbsp minced
Ginger - 1 Tbsp minced
Mushrooms - 1/2 cup chopped
Green and red bell peppers - 1 cup chopped into strips
Chickpeas - 1/2 can (no liquid)
Tomatoes - 1 cup crushed or 1 whole
Lemon juice - 1/4 cup
Coriander seed - 1 Tsp + 1 Tbsp
Cumin - 1 Tbsp
Salt - to taste
Cayenne Pepper flakes - 1/2 Tsp
Oil - 1/3 cup
Directions:
- Chop up the chicken into bite sized pieces. Put into a bowl, sprinkle with 1 Tsp coriander seed and salt. Rub the seasonings into the chicken. Pour the lemon juice into the bowl and mix it in again using your fingers. Set aside while you chop up the other ingredients (about 15 minutes).
- Get the oil hot in a pan, then put in the chicken so it forms a single layer. Allow to cook on one side for about 3 minutes. Then start stirring so that all sides of the chicken see the bottom of the pan. Fry in this way for about another minute.
- Using a slotted spoon, remove the chicken from the pan and put into a bowl. Some of it may be undercooked and pink, that's okay for now. Leave the oil and any drippings in the pan.
- Now throw the onions into the pan, fry until they are translucent, about 2 or 3 minutes. Put in the remaining coriander seed, the cumin, and the cayenne pepper flakes. Fry, stirring vigorously, for about 30 seconds.
- Add the mushrooms, bell peppers, and chickpeas and fry about a minute. Add the garlic and ginger and fry for another minute
- Now put the tomatoes into the pan, turn the heat up a bit, and then add the chicken back to the pan. Stir until it is coated with the sauce mixture evenly. Add any remaining lemon juice and liquid from the bottom of the bowl the chicken was marinating in.
- Let the sauce thicken as the water evaporates. The chicken will be done in about 4 minutes or so.
- Serve hot. Goes well with rice.
Posted by Waqas
Ingredients:
Boneless chicken breast pieces - 2 pounds
Onions - 1 large or 2 medium quartered
Garlic - 1 Tbsp minced
Ginger - 1 Tbsp minced
Mushrooms - 1/2 cup chopped
Green and red bell peppers - 1 cup chopped into strips
Chickpeas - 1/2 can (no liquid)
Tomatoes - 1 cup crushed or 1 whole
Lemon juice - 1/4 cup
Coriander seed - 1 Tsp + 1 Tbsp
Cumin - 1 Tbsp
Salt - to taste
Cayenne Pepper flakes - 1/2 Tsp
Oil - 1/3 cup
Directions:
- Chop up the chicken into bite sized pieces. Put into a bowl, sprinkle with 1 Tsp coriander seed and salt. Rub the seasonings into the chicken. Pour the lemon juice into the bowl and mix it in again using your fingers. Set aside while you chop up the other ingredients (about 15 minutes).
- Get the oil hot in a pan, then put in the chicken so it forms a single layer. Allow to cook on one side for about 3 minutes. Then start stirring so that all sides of the chicken see the bottom of the pan. Fry in this way for about another minute.
- Using a slotted spoon, remove the chicken from the pan and put into a bowl. Some of it may be undercooked and pink, that's okay for now. Leave the oil and any drippings in the pan.
- Now throw the onions into the pan, fry until they are translucent, about 2 or 3 minutes. Put in the remaining coriander seed, the cumin, and the cayenne pepper flakes. Fry, stirring vigorously, for about 30 seconds.
- Add the mushrooms, bell peppers, and chickpeas and fry about a minute. Add the garlic and ginger and fry for another minute
- Now put the tomatoes into the pan, turn the heat up a bit, and then add the chicken back to the pan. Stir until it is coated with the sauce mixture evenly. Add any remaining lemon juice and liquid from the bottom of the bowl the chicken was marinating in.
- Let the sauce thicken as the water evaporates. The chicken will be done in about 4 minutes or so.
- Serve hot. Goes well with rice.
Posted by Waqas
Masoor Dal (Red Lentils)
4-6 servings
Ingredients:
Red Lentils - 2 cups
Garlic - 4 cloves sliced
Ginger - 1 Tbsp minced
Salt - to taste
Coriander seed - 1 Tbsp + 1 Tsp ground
Cumin - 1 Tbsp + 1 Tsp ground
Cayenne Pepper - 1/2 Tsp + 1/2 Tsp
Butter - 1/2 stick
Directions:
1. Put the lentils into a pot with enough water to cover (use a ratio of about 1:3). Turn on the heat and wait until water begins boiling. Scoop up and discard the scum that forms on the surface. When water has begun boiling, lower the heat and add 1 Tbsp coriander, 1 Tbsp cumin, 1/2 Tsp cayenne pepper, ginger, and salt.
2. Simmer for about an hour, until the lentils become tender and soupy. Stir once in a while, more frequently near the end, to prevent sticking to the bottom of the pan.
3. In the last five minutes of simmering, heat the butter in a separate pan. Wait for it to melt and the froth to subside, then add the 1 Tsp coriander, 1 Tsp cumin, 1/2 Tsp pepper, and the garlic. Fry about 2 or 3 minutes, or until the garlic is fragrant.
4. Immediately fold this butter-spice mixture (called the tadka) into the simmering lentils. Stir to incorporate, and then serve hot with chapati or rice. Garnish the lentils with cilantro if desired.
Posted by Waqas
Ingredients:
Red Lentils - 2 cups
Garlic - 4 cloves sliced
Ginger - 1 Tbsp minced
Salt - to taste
Coriander seed - 1 Tbsp + 1 Tsp ground
Cumin - 1 Tbsp + 1 Tsp ground
Cayenne Pepper - 1/2 Tsp + 1/2 Tsp
Butter - 1/2 stick
Directions:
1. Put the lentils into a pot with enough water to cover (use a ratio of about 1:3). Turn on the heat and wait until water begins boiling. Scoop up and discard the scum that forms on the surface. When water has begun boiling, lower the heat and add 1 Tbsp coriander, 1 Tbsp cumin, 1/2 Tsp cayenne pepper, ginger, and salt.
2. Simmer for about an hour, until the lentils become tender and soupy. Stir once in a while, more frequently near the end, to prevent sticking to the bottom of the pan.
3. In the last five minutes of simmering, heat the butter in a separate pan. Wait for it to melt and the froth to subside, then add the 1 Tsp coriander, 1 Tsp cumin, 1/2 Tsp pepper, and the garlic. Fry about 2 or 3 minutes, or until the garlic is fragrant.
4. Immediately fold this butter-spice mixture (called the tadka) into the simmering lentils. Stir to incorporate, and then serve hot with chapati or rice. Garnish the lentils with cilantro if desired.
Posted by Waqas
Aloo-Methi Bhujia (Potato Curry)
4-6 servings
Ingredients:
Potatoes - 2 pounds
Tomatoes - 1 15 ounce can of crushed or 2 whole tomatoes
Onions - 2 diced
Garlic - 4 cloves minced
Ginger - 1 Tsp minced
Fenugreek (Methi) seeds - 2 Tbsp
Cumin - 2 Tsp ground
Coriander - 2 Tsp ground
Cayenne Pepper - 1 Tsp
Salt - to taste
Oil - 4 Tbsp
Directions:
- Boil the potatoes in enough water to leave an inch above the level of the potatoes for 15 minutes. Salt the water if desired. When done, potatoes should be tender, but not-falling-apart tender.
- Peel the potatoes and cut them up into bite sized pieces.
- In a large pan, heat the oil, and then throw in the onions. Fry until almost translucent, then put in the cumin, coriander, garlic, ginger, and fenugreek seeds. Fry for 30 seconds or so, stirring frequently.
- Add the potatoes to the pan, and fry about 5 minutes. Add tiny bits of water if the pan gets too dry and the potatoes start sticking to the bottom.
- Put in the crushed tomatoes, and stir to incorporate with the potato-spice mixture. Fry for about another 5 minutes.
- At the end, put in the cayenne pepper and stir to fold it into the mixture.
- Serve hot, with puri or chapati.
Posted by Waqas
Ingredients:
Potatoes - 2 pounds
Tomatoes - 1 15 ounce can of crushed or 2 whole tomatoes
Onions - 2 diced
Garlic - 4 cloves minced
Ginger - 1 Tsp minced
Fenugreek (Methi) seeds - 2 Tbsp
Cumin - 2 Tsp ground
Coriander - 2 Tsp ground
Cayenne Pepper - 1 Tsp
Salt - to taste
Oil - 4 Tbsp
Directions:
- Boil the potatoes in enough water to leave an inch above the level of the potatoes for 15 minutes. Salt the water if desired. When done, potatoes should be tender, but not-falling-apart tender.
- Peel the potatoes and cut them up into bite sized pieces.
- In a large pan, heat the oil, and then throw in the onions. Fry until almost translucent, then put in the cumin, coriander, garlic, ginger, and fenugreek seeds. Fry for 30 seconds or so, stirring frequently.
- Add the potatoes to the pan, and fry about 5 minutes. Add tiny bits of water if the pan gets too dry and the potatoes start sticking to the bottom.
- Put in the crushed tomatoes, and stir to incorporate with the potato-spice mixture. Fry for about another 5 minutes.
- At the end, put in the cayenne pepper and stir to fold it into the mixture.
- Serve hot, with puri or chapati.
Posted by Waqas
SWAD: A Taste of The Subcontinent
Here's a list of dishes that were prepared for tonight's dinner. If recipes for these have been uploaded, they are linked to as well.
1) Aloo-Methi Bhujia (Waqas)
2) Masoor Dal (Waqas)
3) Chicken Jalfrezi (Waqas)
4) Chicken Tandoor (Waqas)
5) Vegetable Pulao (Waqas)
6) Jeera Rice (Arpit)
7) Masoor + Toor Dal (Arpit)
8) Aloo Raita (Arpit)
9) Kheera Raita (Arpit)
8) Dahi Vada (Arpit)
9) Chapati
10) Aloo Paratha
11) Puri
12) Papad
13) Simla Mirch
14) Tomato Chutney
15) Gajar Halwa
Recipes for these will be up soon!
1) Aloo-Methi Bhujia (Waqas)
2) Masoor Dal (Waqas)
3) Chicken Jalfrezi (Waqas)
4) Chicken Tandoor (Waqas)
5) Vegetable Pulao (Waqas)
6) Jeera Rice (Arpit)
7) Masoor + Toor Dal (Arpit)
8) Aloo Raita (Arpit)
9) Kheera Raita (Arpit)
8) Dahi Vada (Arpit)
9) Chapati
10) Aloo Paratha
11) Puri
12) Papad
13) Simla Mirch
14) Tomato Chutney
15) Gajar Halwa
Recipes for these will be up soon!
Puri (Deep Fried Unleavened Whole Wheat Bread)
Ingredients:
Dough:
Dough from 1.5 cups of whole wheat, made as outlined here. Only modification (optional) is to add 1.5 tsp of coarsely powdered semolina (rava) to the mix, which helps the puri stay crisp longer according to vahrevah.com.
Oil - 2 cups or enough to deep fry
Salt - a pinch (optional)
Method:
Roll out discs of about 6" diameter, same as for chapatis. Use a cookie cutter or a bowl to cut two circular pieces out of the disc. The surrounding remainder of the dough can be mixed in with the next dough ball to repeat the procedure. When you have enough circular pieces, heat the oil in a wok until it starts to smoke. At this point, add salt to the oil (this reduces smoking) and lower the flame to medium. The oil is hot enough at this point that it can fry each puri within 2-3 seconds. Drop in a puri and with a pair of (salad?) tongs, gently dip the puri entirely in the oil so both sides can cook. The longer it is kept in the oil the darker the colour, so if you can't tell within seconds if the puri is cooked, you'll know when it starts to turn brown. Drain excess oil into wok and immediately transfer to a dish lined with paper towels. Serve hot with any variety of vegetable sides or curries (Vegetable kurma, potato curry or potato stew are standard sides)
Modification: Larger (chapati sized) puris are called baturas. These are traditionally served with chana masala.
Author: Shrinkingsodacan
Dough:
Dough from 1.5 cups of whole wheat, made as outlined here. Only modification (optional) is to add 1.5 tsp of coarsely powdered semolina (rava) to the mix, which helps the puri stay crisp longer according to vahrevah.com.
Oil - 2 cups or enough to deep fry
Salt - a pinch (optional)
Method:
Roll out discs of about 6" diameter, same as for chapatis. Use a cookie cutter or a bowl to cut two circular pieces out of the disc. The surrounding remainder of the dough can be mixed in with the next dough ball to repeat the procedure. When you have enough circular pieces, heat the oil in a wok until it starts to smoke. At this point, add salt to the oil (this reduces smoking) and lower the flame to medium. The oil is hot enough at this point that it can fry each puri within 2-3 seconds. Drop in a puri and with a pair of (salad?) tongs, gently dip the puri entirely in the oil so both sides can cook. The longer it is kept in the oil the darker the colour, so if you can't tell within seconds if the puri is cooked, you'll know when it starts to turn brown. Drain excess oil into wok and immediately transfer to a dish lined with paper towels. Serve hot with any variety of vegetable sides or curries (Vegetable kurma, potato curry or potato stew are standard sides)
Modification: Larger (chapati sized) puris are called baturas. These are traditionally served with chana masala.
Author: Shrinkingsodacan
Friday, July 24, 2009
Sprouted Whole Green Moong Dal
Ingredients (in order of appearance):
Whole green moong dal - 2 cups
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 stalk
Garlic, crushed - 3 cloves
Ginger, grated or chopped fine - 2" piece
Green chillies, slit lengthwise - 3-4
Onion, chopped coarse - 1 medium (optional)
Potato, cut into big pieces - 2 large
Tomato, quartered - 4 small
Garam masala - 1-2 tsp
Coconut, grated - 2 tbsp
Salt - to taste
Oil - 2 tbsp
Cooking time (does not include sprouting time): 20-30 min
Servings: 4-6
Method:
How to get sprouted moong:
Wash the moong dal and soak in water overnight in a warm place (I leave it in the oven). The next day, drain the water and pour the moong into a colander lined with paper towels and once again leave in a warm place for 1-2 days, sprinkling water generously on them once a day (the sprouts will already have started to appear at the end of soaking, but the longer you leave it out, the longer they will get)
Pressure cook the dal in 2-2.5 times the amount of water (2 cups of raw dal will sprout into about 3-3.5 cups. Measure each cup out into the cooker container, and add 2-2.5 cups of water for each cup).
In a wok, heat the oil and add the cumin and mustard seeds. When they start to sputter, add the curry leaves, garlic, green chillies and ginger and stir fry for a minute. Mix in the onions and potato pieces and fry until the onions are translucent. Now add the tomato pieces and fry for a couple of minutes, adding a little water if necessary. When you get a thick paste that is mixed well with the oil, add the garam masala and mix well. After a few minutes, add the dal and lower the heat to medium. Let it cook for 10 minutes, and add the coconut, stir well. Cook for 10 more minutes or until the potatoes are cooked through.
Garnish with coriander leaves and lemon juice if desired. Enjoy with rice or chapatis!
Author: Shrinkingsodacan
Whole green moong dal - 2 cups
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 stalk
Garlic, crushed - 3 cloves
Ginger, grated or chopped fine - 2" piece
Green chillies, slit lengthwise - 3-4
Onion, chopped coarse - 1 medium (optional)
Potato, cut into big pieces - 2 large
Tomato, quartered - 4 small
Garam masala - 1-2 tsp
Coconut, grated - 2 tbsp
Salt - to taste
Oil - 2 tbsp
Cooking time (does not include sprouting time): 20-30 min
Servings: 4-6
Method:
How to get sprouted moong:
Wash the moong dal and soak in water overnight in a warm place (I leave it in the oven). The next day, drain the water and pour the moong into a colander lined with paper towels and once again leave in a warm place for 1-2 days, sprinkling water generously on them once a day (the sprouts will already have started to appear at the end of soaking, but the longer you leave it out, the longer they will get)
Pressure cook the dal in 2-2.5 times the amount of water (2 cups of raw dal will sprout into about 3-3.5 cups. Measure each cup out into the cooker container, and add 2-2.5 cups of water for each cup).
In a wok, heat the oil and add the cumin and mustard seeds. When they start to sputter, add the curry leaves, garlic, green chillies and ginger and stir fry for a minute. Mix in the onions and potato pieces and fry until the onions are translucent. Now add the tomato pieces and fry for a couple of minutes, adding a little water if necessary. When you get a thick paste that is mixed well with the oil, add the garam masala and mix well. After a few minutes, add the dal and lower the heat to medium. Let it cook for 10 minutes, and add the coconut, stir well. Cook for 10 more minutes or until the potatoes are cooked through.
Garnish with coriander leaves and lemon juice if desired. Enjoy with rice or chapatis!
Author: Shrinkingsodacan
Monday, July 20, 2009
Kimchi Dumplings
Kim Chee
(Korean Pickled Cabbage)
About 1 quart
(from http://www.cheriestihler.com/recipes/kchee.html)
2 lbs celery cabbage
1/2 cup coarse salt
4 cups water
1-1/2 Tbs crushed red pepper flakes
1 clove garlic, finely minced
1 tsp fresh ginger, minced
1 Tbs granulated sugar
2 green onions, finely chopped
1. Rinse the cabbage in cold water and drain. Cut the cabbage into 1-1/2-inch squares. Sprinkle with salt, add the water, and let stand overnight.
2. Rinse the cabbage in cold water and drain. Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces. Pack into a quart jar and cover. Place the jar in a plastic bag to prevent the odors from spreading to other foods. Refrigerate and let stand four to five days to cure.
Dumpling Skins
Yield: MAKES 50 SKINS
(from http://www.cookstr.com/recipes/fresh-dumpling-skins)
Ingredients
* 3 cups flour
* ¼ teaspoon salt
* Water
Directions
1. Sift together the flour and salt. Pour 2/3 cup water in a bowl and add the flour a little bit at a time, mixing with each addition. Continue mixing until the dough is completely mixed and stiff. Wrap in a damp cloth and let sit for about 30 minutes.
2. To roll out the dough, prepare a lightly floured surface. Pinch off small pieces and make them into round balls to roll out flat with a rolling pin. Alternately, roll the dough into small, sausage-shaped rolls and slice them before rolling them into flat circles. Each circle should be about 2½ to 3 inches in diameter.
3. Use to making dumplings. If you are preparing the skins in advance, store by stacking each circle with a little bit of flour between each skin, wrapping the whole stack tightly with plastic wrap. Refrigerate for no more than a week. You may also freeze the skins, but be sure to defrost in the fridge overnight before using.
NOTES:
I let the kimchi cure in the fridge for 5 days. It was so salty though, I doubt there was much going on in there.
For the skins, I roughly followed the recipe above. I ran out of white flour 3/4 through, and used wheat flour for the rest. The wheat dumplings came out just as well as the white. After making the skins, I put a couple spoonfuls of the kimchi (chopped a bit finer than I'd initially made it) into each skin. I had rolled out the skins to be about 4 or 5 inches in diameter. After filling each skin, I folded it over and pressed the edges together. I then steamed all the dumplings for 10 minutes. Served with soy sauce and sriracha on the side. Yum!!!
posted by BNH
(Korean Pickled Cabbage)
About 1 quart
(from http://www.cheriestihler.com/recipes/kchee.html)
2 lbs celery cabbage
1/2 cup coarse salt
4 cups water
1-1/2 Tbs crushed red pepper flakes
1 clove garlic, finely minced
1 tsp fresh ginger, minced
1 Tbs granulated sugar
2 green onions, finely chopped
1. Rinse the cabbage in cold water and drain. Cut the cabbage into 1-1/2-inch squares. Sprinkle with salt, add the water, and let stand overnight.
2. Rinse the cabbage in cold water and drain. Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces. Pack into a quart jar and cover. Place the jar in a plastic bag to prevent the odors from spreading to other foods. Refrigerate and let stand four to five days to cure.
Dumpling Skins
Yield: MAKES 50 SKINS
(from http://www.cookstr.com/recipes/fresh-dumpling-skins)
Ingredients
* 3 cups flour
* ¼ teaspoon salt
* Water
Directions
1. Sift together the flour and salt. Pour 2/3 cup water in a bowl and add the flour a little bit at a time, mixing with each addition. Continue mixing until the dough is completely mixed and stiff. Wrap in a damp cloth and let sit for about 30 minutes.
2. To roll out the dough, prepare a lightly floured surface. Pinch off small pieces and make them into round balls to roll out flat with a rolling pin. Alternately, roll the dough into small, sausage-shaped rolls and slice them before rolling them into flat circles. Each circle should be about 2½ to 3 inches in diameter.
3. Use to making dumplings. If you are preparing the skins in advance, store by stacking each circle with a little bit of flour between each skin, wrapping the whole stack tightly with plastic wrap. Refrigerate for no more than a week. You may also freeze the skins, but be sure to defrost in the fridge overnight before using.
NOTES:
I let the kimchi cure in the fridge for 5 days. It was so salty though, I doubt there was much going on in there.
For the skins, I roughly followed the recipe above. I ran out of white flour 3/4 through, and used wheat flour for the rest. The wheat dumplings came out just as well as the white. After making the skins, I put a couple spoonfuls of the kimchi (chopped a bit finer than I'd initially made it) into each skin. I had rolled out the skins to be about 4 or 5 inches in diameter. After filling each skin, I folded it over and pressed the edges together. I then steamed all the dumplings for 10 minutes. Served with soy sauce and sriracha on the side. Yum!!!
posted by BNH
Monday, July 13, 2009
Braised Red Cabbage With Apples
Ingredients:
* 1 tablespoon bacon drippings
* 2 tablespoons butter
* 1 medium head red cabbage, about 2 1/2 pounds
* 2 large Granny Smith apples
* 1 medium red onion
* 1/2 cup dry red wine
* 1/2 cup red wine vinegar
* 1 cup apple juice
* 1/2 teaspoon ground cinnamon
* dash ground nutmeg
* 1/2 teaspoon salt
* 1/8 teaspoon ground pepper
* 1 tablespoon brown sugar, packed
* diced cooked bacon, optional
Preparation:
Remove outer leaves of cabbage; cut into wedges and cut out core. Using a food processor or sharp knife, shred the cabbage. Slice onions; peel and core apples and slice thinly. Combine cabbage, onions, and apples in a large saucepan. Add bacon drippings and butter. Cook over medium heat for about 2 minutes, stirring to coat with the fats. Add remaining ingredients; reduce heat to low. Cover and simmer for about 45 minutes. Uncover and simmer for about 5 to 10 minutes longer, until excess juices have evaporated. Toss with some diced cooked bacon just before serving, if desired.
Serves 6.
Substitutions:
We went without the bacon drippings, to keep things veggie. We also skipped the red wine vinegar and replaced it with more wine. Forgot the apple juice also, so we used water and added some extra sugar. Not bad, but I bet the apple juice would be better.
BNH
* 1 tablespoon bacon drippings
* 2 tablespoons butter
* 1 medium head red cabbage, about 2 1/2 pounds
* 2 large Granny Smith apples
* 1 medium red onion
* 1/2 cup dry red wine
* 1/2 cup red wine vinegar
* 1 cup apple juice
* 1/2 teaspoon ground cinnamon
* dash ground nutmeg
* 1/2 teaspoon salt
* 1/8 teaspoon ground pepper
* 1 tablespoon brown sugar, packed
* diced cooked bacon, optional
Preparation:
Remove outer leaves of cabbage; cut into wedges and cut out core. Using a food processor or sharp knife, shred the cabbage. Slice onions; peel and core apples and slice thinly. Combine cabbage, onions, and apples in a large saucepan. Add bacon drippings and butter. Cook over medium heat for about 2 minutes, stirring to coat with the fats. Add remaining ingredients; reduce heat to low. Cover and simmer for about 45 minutes. Uncover and simmer for about 5 to 10 minutes longer, until excess juices have evaporated. Toss with some diced cooked bacon just before serving, if desired.
Serves 6.
Substitutions:
We went without the bacon drippings, to keep things veggie. We also skipped the red wine vinegar and replaced it with more wine. Forgot the apple juice also, so we used water and added some extra sugar. Not bad, but I bet the apple juice would be better.
BNH
Lentil and Collard Soup
INGREDIENTS
* 1 tablespoon olive oil
* 1 large onion, chopped
* 1 tablespoon salt
* 1 cup dry red lentils, rinsed and drained
* 6 cups water
* 2 tablespoons olive oil
* 1 bunch collard greens - rinsed, stemmed and thinly sliced
* 1 tablespoon ground cumin
* 1 teaspoon ground cinnamon
* 2 tablespoons minced garlic
* 1/3 cup lemon juice
DIRECTIONS
1. Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.
Substitutions
We used large yellow lentils rather than red, which worked out fine. We also added mushroom bouillon along with the water, which complemented everything really well. Cinnamon and cumin work really well together.
BNH
* 1 tablespoon olive oil
* 1 large onion, chopped
* 1 tablespoon salt
* 1 cup dry red lentils, rinsed and drained
* 6 cups water
* 2 tablespoons olive oil
* 1 bunch collard greens - rinsed, stemmed and thinly sliced
* 1 tablespoon ground cumin
* 1 teaspoon ground cinnamon
* 2 tablespoons minced garlic
* 1/3 cup lemon juice
DIRECTIONS
1. Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.
Substitutions
We used large yellow lentils rather than red, which worked out fine. We also added mushroom bouillon along with the water, which complemented everything really well. Cinnamon and cumin work really well together.
BNH
Friday, July 3, 2009
Gulab Jamun
Ingredients:
For dough:
Milk powder - 1 cup
All-purpose flour - 1/2 cup
Baking soda - 1/2 tsp
Whole milk - a few tsp
Ghee (or melted butter) - 2 tbsp
Oil for deep frying
For syrup:
Sugar - 2 cups
Water - 1 cup
Cardamom seeds, coarsely ground (optional) - 1/4
Time: 20 min (prep+cook)
Servings: 8
Method:
To make the dough, mix together the milk powder, flour and rub in the ghee/butter until well mixed. Now add milk in tiny tiny amounts and knead into a dough. Add just enough milk to make a medium-hard dough (if you find you added too much milk, add extra milk powder and flour to bring it back to required consistency - you'll just end up with more jamuns!)
Divide the dough into 12-14 balls of about 1" diameter. Set aside.
Mix the sugar into the water and heat on a medium flame for about 10 min. Turn the flame to simmer and begin deep frying the jamuns as below:
In a wok, heat the oil first on a high flame and then bring down to medium. Slide each of the balls slowly into the oil. Gently shake the wok to make sure that the oil covers the top sides of the balls. Within five minutes, the balls will increase in size and (if you have enough oil) bob up to the surface. At this point, gently keep turning over the balls with a slotted spoon to ensure even browning. When the balls start turning an even deep brown, slowly remove each ball with the slotted spoon, drain excess oil, and slide into the sugar syrup (which should be on an adjacent stove on simmer).
Let the balls soak in syrup overnight. Enjoy this delicious dessert warm or cold!
Note: Deep fry on medium flame as the balls have to cook on the insides before they turn brown on the outside.
Alternative serving suggestions:
a) Before frying, insert a small raisin into each ball for a different flavour
b) Serve warm a la mode! (Vanilla ice cream goes best!)
Author: Shrinkingsodacan
For dough:
Milk powder - 1 cup
All-purpose flour - 1/2 cup
Baking soda - 1/2 tsp
Whole milk - a few tsp
Ghee (or melted butter) - 2 tbsp
Oil for deep frying
For syrup:
Sugar - 2 cups
Water - 1 cup
Cardamom seeds, coarsely ground (optional) - 1/4
Time: 20 min (prep+cook)
Servings: 8
Method:
To make the dough, mix together the milk powder, flour and rub in the ghee/butter until well mixed. Now add milk in tiny tiny amounts and knead into a dough. Add just enough milk to make a medium-hard dough (if you find you added too much milk, add extra milk powder and flour to bring it back to required consistency - you'll just end up with more jamuns!)
Divide the dough into 12-14 balls of about 1" diameter. Set aside.
Mix the sugar into the water and heat on a medium flame for about 10 min. Turn the flame to simmer and begin deep frying the jamuns as below:
In a wok, heat the oil first on a high flame and then bring down to medium. Slide each of the balls slowly into the oil. Gently shake the wok to make sure that the oil covers the top sides of the balls. Within five minutes, the balls will increase in size and (if you have enough oil) bob up to the surface. At this point, gently keep turning over the balls with a slotted spoon to ensure even browning. When the balls start turning an even deep brown, slowly remove each ball with the slotted spoon, drain excess oil, and slide into the sugar syrup (which should be on an adjacent stove on simmer).
Let the balls soak in syrup overnight. Enjoy this delicious dessert warm or cold!
Note: Deep fry on medium flame as the balls have to cook on the insides before they turn brown on the outside.
Alternative serving suggestions:
a) Before frying, insert a small raisin into each ball for a different flavour
b) Serve warm a la mode! (Vanilla ice cream goes best!)
Author: Shrinkingsodacan
Thursday, July 2, 2009
Spinach and Tomato Saag
Ingredients:
Spinach (preferably whole leaf), fresh or frozen - 1 lb
Tomato, quartered - 2-3 small
Tomato juice - 1/2 cup (optional)
(Substitute the two ingredients above with half a can of whole tomato and juice)
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric - 1/4 tsp
Green chillies, slit lengthwise - 4
Mushrooms, chopped - 1 cup (optional)
Oil - 1 tbsp
Salt - to taste
Cooking time: 10-15 min
Servings: 2-3
Method:
Heat the oil and add cumin and mustard seeds. When the seeds start to sputter, add the green chillies and mushroom pieces. Fry for a few minutes, then add the spinach and tomato. Mix together and cook covered for 5-10 min or until the spinach has thawed (if frozen) and is completely cooked. Add turmeric and salt and mix well, cook for a few more minutes. Serve hot with chapatis or rice.
Author: Shrinkingsodacan
Spinach (preferably whole leaf), fresh or frozen - 1 lb
Tomato, quartered - 2-3 small
Tomato juice - 1/2 cup (optional)
(Substitute the two ingredients above with half a can of whole tomato and juice)
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric - 1/4 tsp
Green chillies, slit lengthwise - 4
Mushrooms, chopped - 1 cup (optional)
Oil - 1 tbsp
Salt - to taste
Cooking time: 10-15 min
Servings: 2-3
Method:
Heat the oil and add cumin and mustard seeds. When the seeds start to sputter, add the green chillies and mushroom pieces. Fry for a few minutes, then add the spinach and tomato. Mix together and cook covered for 5-10 min or until the spinach has thawed (if frozen) and is completely cooked. Add turmeric and salt and mix well, cook for a few more minutes. Serve hot with chapatis or rice.
Author: Shrinkingsodacan
Tuesday, May 26, 2009
Fridge-cleaning Thai Curry
Ingredients:
(Stuff I found in the fridge and pantry)
Thai curry paste - 1 tiny can
Eggplant, cut into bite-size pieces - 1
Can of Campbell's cream of mushroom soup - 1
Oil - 1-2 tbsp
Can of kidney beans (drained and washed) - 1
Cooking time: about 20 min total
Servings: 3-4
Method:
Heat the oil in a wok. Add the eggplant and fry on a medium flame, making sure that the pieces do not stick to the wok. If this happens, mix in a few tsp of water. Fry until the eggplant is almost cooked (you can smell this). Add the Thai curry and mix well (add some more water if required). Fry until you can smell the cooked curry. To this, add the kidney beans and stir. After a few minutes, mix in the cream of mushroom soup and add enough water to make it a thick curry. Cook 5-10 minutes on medium to low flame. Serve with rice.
Author: Shrinkingsodacan
(Stuff I found in the fridge and pantry)
Thai curry paste - 1 tiny can
Eggplant, cut into bite-size pieces - 1
Can of Campbell's cream of mushroom soup - 1
Oil - 1-2 tbsp
Can of kidney beans (drained and washed) - 1
Cooking time: about 20 min total
Servings: 3-4
Method:
Heat the oil in a wok. Add the eggplant and fry on a medium flame, making sure that the pieces do not stick to the wok. If this happens, mix in a few tsp of water. Fry until the eggplant is almost cooked (you can smell this). Add the Thai curry and mix well (add some more water if required). Fry until you can smell the cooked curry. To this, add the kidney beans and stir. After a few minutes, mix in the cream of mushroom soup and add enough water to make it a thick curry. Cook 5-10 minutes on medium to low flame. Serve with rice.
Author: Shrinkingsodacan
Sunday, April 5, 2009
Masala Shalgam (Turnip)
Ingredients:
Turnips, peeled, chopped and washed - 1 lb approx
Onion, chopped - 1 large or 2 medium
Tomato, chopped - 2 medium
Ginger garlic paste (or fresh grated) - 2 tsp
Green chillies, chopped - 2
Sugar, cumin powder, coriander powder - 1 tsp each
Turmeric powder - 1/2 tsp
Water - 1 cup approx
Butter/oil - 2 tbsp
Salt - 1 1/2 tsp
Coriander leaves, chopped - to garnish
Servings: 4
Cooking time: About 30 minutes
Method:
Heat the oil in a pressure cooker, add the green chillies and ginger/garlic. In a minute, add the chopped onions and fry on medium heat for a few minutes until light brown. Now mix in the tomato, salt, turmeric, cumin and coriander powders. Fry until the oil leaves the sides of the cooker.
Add the turnips and mix. Add water, approx. 1 cup or enough to cover the turnips. Close the cooker and bring to maximum pressure on high heat. Lower the heat to medium and cook for another 8-10 minutes. Turn off the gas and once the pressure equalizes, add the sugar and slightly mash the turnips. Dry out excess water if needed.
Note: A heavy bottomed vessel could replace the cooker. Accordingly, the amount of water and the cooking time will have to be doubled.
Source: This Syvum.com page.
Turnips, peeled, chopped and washed - 1 lb approx
Onion, chopped - 1 large or 2 medium
Tomato, chopped - 2 medium
Ginger garlic paste (or fresh grated) - 2 tsp
Green chillies, chopped - 2
Sugar, cumin powder, coriander powder - 1 tsp each
Turmeric powder - 1/2 tsp
Water - 1 cup approx
Butter/oil - 2 tbsp
Salt - 1 1/2 tsp
Coriander leaves, chopped - to garnish
Servings: 4
Cooking time: About 30 minutes
Method:
Heat the oil in a pressure cooker, add the green chillies and ginger/garlic. In a minute, add the chopped onions and fry on medium heat for a few minutes until light brown. Now mix in the tomato, salt, turmeric, cumin and coriander powders. Fry until the oil leaves the sides of the cooker.
Add the turnips and mix. Add water, approx. 1 cup or enough to cover the turnips. Close the cooker and bring to maximum pressure on high heat. Lower the heat to medium and cook for another 8-10 minutes. Turn off the gas and once the pressure equalizes, add the sugar and slightly mash the turnips. Dry out excess water if needed.
Note: A heavy bottomed vessel could replace the cooker. Accordingly, the amount of water and the cooking time will have to be doubled.
Source: This Syvum.com page.
Monday, March 16, 2009
Aloo or Gobhi (Potato- or Cauliflower-stuffed) Paratha
Ingredients:
1) Dough:
Dough from 1.5 cups of whole wheat, made as outlined here.
2) Stuffing:
Potatoes, boiled and mashed - 2 large
(can be replaced with cauliflower for a Gobhi Paratha)
Green chillies, chopped - 2 tsp
Coriander leaves, chopped - 1/2 cup
Ginger, chopped - 1 tsp (optional)
Salt - 1/2 tsp (can be adjusted by tasting stuffing once made)
Time: 15-20 min (prep) + 10 min (cook)
Method:
Shape the dough into six balls. Mix the mashed potato with salt, ginger, coriander and green chillies. Note that the potatoes should not be overcooked before mashing. Also, don't add water or milk when mashing, you want it to be of the same consistency as the dough, in fact, try mixing the rest of the ingredients in the same way as you would prepare your dough, with your hands, making sure to shape it into six balls. On a flat surface dusted with flour, roll out the first dough ball into a 2" diameter circle. Place one ball of stuffing in the center and fold in the dough to form a dumpling. The dough should be soft enough by now to seal by itself, but if this is not the case, you can wet it with a little water to make it stick. Do this to the rest of the dough and let the dumplings sit covered for 10 min. Roll out into 6-7" diameter circles and immediately cook on a hot griddle, making sure to lightly brown both sides. Baste with a little oil or ghee and cook both sides again. Serve hot with chutney, curry, lentils or yogurt. Delicious on its own, too!
Source: Traditional recipe, slightly different version also available at Manjula's Kitchen.
Author: Shrinkingsodacan
Variations: Prepare stuffing with grated cheese, of course! Pretty much ANY kind of stuffing that has the same consistency as of mashed potato should work.
1) Dough:
Dough from 1.5 cups of whole wheat, made as outlined here.
2) Stuffing:
Potatoes, boiled and mashed - 2 large
(can be replaced with cauliflower for a Gobhi Paratha)
Green chillies, chopped - 2 tsp
Coriander leaves, chopped - 1/2 cup
Ginger, chopped - 1 tsp (optional)
Salt - 1/2 tsp (can be adjusted by tasting stuffing once made)
Time: 15-20 min (prep) + 10 min (cook)
Method:
Shape the dough into six balls. Mix the mashed potato with salt, ginger, coriander and green chillies. Note that the potatoes should not be overcooked before mashing. Also, don't add water or milk when mashing, you want it to be of the same consistency as the dough, in fact, try mixing the rest of the ingredients in the same way as you would prepare your dough, with your hands, making sure to shape it into six balls. On a flat surface dusted with flour, roll out the first dough ball into a 2" diameter circle. Place one ball of stuffing in the center and fold in the dough to form a dumpling. The dough should be soft enough by now to seal by itself, but if this is not the case, you can wet it with a little water to make it stick. Do this to the rest of the dough and let the dumplings sit covered for 10 min. Roll out into 6-7" diameter circles and immediately cook on a hot griddle, making sure to lightly brown both sides. Baste with a little oil or ghee and cook both sides again. Serve hot with chutney, curry, lentils or yogurt. Delicious on its own, too!
Source: Traditional recipe, slightly different version also available at Manjula's Kitchen.
Author: Shrinkingsodacan
Variations: Prepare stuffing with grated cheese, of course! Pretty much ANY kind of stuffing that has the same consistency as of mashed potato should work.
Chapati (Whole Wheat Unleavened Flatbread)
Ingredients:
Whole wheat - 2.5 cups
Lukewarm water - about 1 cup
Salt - 1.5 tsp
Oil/ghee - 1 tbsp
Time:
Servings: Makes about a dozen chapatis
Method:
Mix the oil and salt in with the flour. Add all the water and knead into firm dough. Knead for 10-15 minutes, the more you knead, the softer the chapatis will be. Shape into a ball and store for from 15 minutes to overnight, wrapped in plastic wrap (the longer you store it, the softer it gets).
When ready to cook, distribute into a dozen 1.5" diameter balls. Roll each ball out into a 6-7" circle, dusting with flour as needed to keep the dough from sticking. Immediately place onto heated griddle and cook for a minute or so. Lightly but firmly press the sides of the chapati with a flat spoon to make it puff up in the middle. Turn over and heat other side. When both sides seem cooked, lightly spray or baste with oil/ghee and cook for a minute on each side.
Serve hot with curry, cooked veggies, raita or anything else!
Source: Traditional recipe
Comments: I finally did it! I could never get the chapatis to stay soft when they were done cooking, they hardened up real quick. This time I just took my own sweet time kneading and set it aside for a couple of hours. The results were deliciously soft chapatis!
Author: Shrinkingsodacan
Whole wheat - 2.5 cups
Lukewarm water - about 1 cup
Salt - 1.5 tsp
Oil/ghee - 1 tbsp
Time:
Servings: Makes about a dozen chapatis
Method:
Mix the oil and salt in with the flour. Add all the water and knead into firm dough. Knead for 10-15 minutes, the more you knead, the softer the chapatis will be. Shape into a ball and store for from 15 minutes to overnight, wrapped in plastic wrap (the longer you store it, the softer it gets).
When ready to cook, distribute into a dozen 1.5" diameter balls. Roll each ball out into a 6-7" circle, dusting with flour as needed to keep the dough from sticking. Immediately place onto heated griddle and cook for a minute or so. Lightly but firmly press the sides of the chapati with a flat spoon to make it puff up in the middle. Turn over and heat other side. When both sides seem cooked, lightly spray or baste with oil/ghee and cook for a minute on each side.
Serve hot with curry, cooked veggies, raita or anything else!
Source: Traditional recipe
Comments: I finally did it! I could never get the chapatis to stay soft when they were done cooking, they hardened up real quick. This time I just took my own sweet time kneading and set it aside for a couple of hours. The results were deliciously soft chapatis!
Author: Shrinkingsodacan
Wednesday, February 11, 2009
Split Pea Soup (Veg)
Ingredients:
Split peas - 1 lb (2 cups)
Water - 6-8 cups
Cilantro - 1/2 bunch
Onion, finely chopped - 1/2 large
Red chili powder - 1 tsp
Salt - to taste
Cooking time: 40-45 min
Servings: 5-6
Method:
Wash and soak the peas while you boil the water. When the water starts to boil, mix in the peas and onions, cook covered on a medium flame for 15-20 min, stirring occasionally. At this point, stir in the salt and red chili powder and cook covered until the peas are cooked. Add the cilantro and cook for a few more minutes on a low flame.
Author: Shrinkingsodacan
Split peas - 1 lb (2 cups)
Water - 6-8 cups
Cilantro - 1/2 bunch
Onion, finely chopped - 1/2 large
Red chili powder - 1 tsp
Salt - to taste
Cooking time: 40-45 min
Servings: 5-6
Method:
Wash and soak the peas while you boil the water. When the water starts to boil, mix in the peas and onions, cook covered on a medium flame for 15-20 min, stirring occasionally. At this point, stir in the salt and red chili powder and cook covered until the peas are cooked. Add the cilantro and cook for a few more minutes on a low flame.
Author: Shrinkingsodacan
Chorizo and Eggs
Ingredients:
Chorizo, thawed - 6 links
Onion, finely chopped - 1/2-3/4 large
Eggs, beaten - 4
Garlic, crushed and chopped - 4 cloves
Cilantro - 1/2 bunch (optional)
Oil - 2 tbsp (optional)
Cooking time: 30-40 min
Servings: 6
Method:
Remove the chorizo from the casings and mince lightly. Heat a pan on a medium flame and add the chorizo. Keep breaking it up into small pieces as it cooks, until the oil separates out. When the chorizo is almost done, move it to one side of the pan and in the remaining oil, fry the onions and garlic (if needed, added some extra oil). When the onions start turning golden, mix the garlic and onions with the chorizo. When the chorizo starts to brown, mix in the eggs and stir until the eggs are almost dry. Now add most of the cilantro and stir until well mixed. Turn off the stove and garnish with the remaining cilantro before serving.
Source: This Simply Recipes recipe.
Author: Shrinkingsodacan
Chorizo, thawed - 6 links
Onion, finely chopped - 1/2-3/4 large
Eggs, beaten - 4
Garlic, crushed and chopped - 4 cloves
Cilantro - 1/2 bunch (optional)
Oil - 2 tbsp (optional)
Cooking time: 30-40 min
Servings: 6
Method:
Remove the chorizo from the casings and mince lightly. Heat a pan on a medium flame and add the chorizo. Keep breaking it up into small pieces as it cooks, until the oil separates out. When the chorizo is almost done, move it to one side of the pan and in the remaining oil, fry the onions and garlic (if needed, added some extra oil). When the onions start turning golden, mix the garlic and onions with the chorizo. When the chorizo starts to brown, mix in the eggs and stir until the eggs are almost dry. Now add most of the cilantro and stir until well mixed. Turn off the stove and garnish with the remaining cilantro before serving.
Source: This Simply Recipes recipe.
Author: Shrinkingsodacan
Thursday, February 5, 2009
Semia (Vermicelli) Upma
This recipe is a great breakfast dish, and also makes for a tasty lunch!
Ingredients:
Vermicelli - 3 cups
Peanuts (replace with cashews for better taste!) - 1 cup
Mustard and cumin seeds - 1 tsp each
Chana (split chick pea) and udad (split black gram) dal - 1 tsp each
Ginger, chopped fine - 1" piece
Green chillies, chopped - 3
Onion, chopped - 1 medium
Tomato, quartered - 1 small
Curry leaves - 4-5
Salt - to taste
Oil - 60 ml
Lemon juice (optional) - 2 tbsp
Water - 2+1 cups
Time: 20 min
Servings: 2-3
Method:
Fry the vermicelli in half the oil until it starts to turn golden brown. Set aside. Heat the rest of the oil in a wok, and fry the peanuts (or cashews, which fry faster). Add the cumin and mustard seeds, and the chana and udad dal. When the mustard starts to sputter, add the green chillies, curry leaves and ginger. Mix in the onions and tomatoes (optional) stir for a few minutes. Add the water and cover for a little while. When the water starts to boil, add the salt and vermicelli and mix well. Cook covered on a medium flame until the vermicelli is cooked and the water is almost gone. Turn off the heat and mix with lemon juice if using. Garnish with coriander leaves if desired.
Alternate recipe:
Fry everything and then add raw vermicelli and fry for two minutes. Add a cup of pre-cooked spinach and mix well. NOW add water and cook until vermicelli is done. Garnish once again with lemon juice and coriander leaves.
Source: Mom's recipe
Author: Shrinkingsodacan
Ingredients:
Vermicelli - 3 cups
Peanuts (replace with cashews for better taste!) - 1 cup
Mustard and cumin seeds - 1 tsp each
Chana (split chick pea) and udad (split black gram) dal - 1 tsp each
Ginger, chopped fine - 1" piece
Green chillies, chopped - 3
Onion, chopped - 1 medium
Tomato, quartered - 1 small
Curry leaves - 4-5
Salt - to taste
Oil - 60 ml
Lemon juice (optional) - 2 tbsp
Water - 2+1 cups
Time: 20 min
Servings: 2-3
Method:
Fry the vermicelli in half the oil until it starts to turn golden brown. Set aside. Heat the rest of the oil in a wok, and fry the peanuts (or cashews, which fry faster). Add the cumin and mustard seeds, and the chana and udad dal. When the mustard starts to sputter, add the green chillies, curry leaves and ginger. Mix in the onions and tomatoes (optional) stir for a few minutes. Add the water and cover for a little while. When the water starts to boil, add the salt and vermicelli and mix well. Cook covered on a medium flame until the vermicelli is cooked and the water is almost gone. Turn off the heat and mix with lemon juice if using. Garnish with coriander leaves if desired.
Alternate recipe:
Fry everything and then add raw vermicelli and fry for two minutes. Add a cup of pre-cooked spinach and mix well. NOW add water and cook until vermicelli is done. Garnish once again with lemon juice and coriander leaves.
Source: Mom's recipe
Author: Shrinkingsodacan
Saturday, January 31, 2009
Ginger-Coconut Chutney
Perfect with idlis and dosas, here's a very simple preparation.
Ingredients:
Coconut - 1 cup
Green chillies - 4
Ginger - 2" piece
Tamarind concentrate - 1/4 tsp (optional)
Salt - to taste
To season:
Oil - 2 tsp
Curry leaves - 4-5
Mustard seeds - 1/2 tsp
Udad (split black gram) dal - 1/2 tsp
Dried red chili - 1
Time: 5 min
Servings: 5-6
Method:
Grind the coconut, green chillies, ginger and tamarind concentrate together, adding just enough water (you can add more water later if required). Mix in salt to taste. Heat the oil and add the mustard seeds. When they start cracking, add the red chili, udad dal and curry leaves. Transfer immediately onto the ground chutney. The chutney can be refrigerated for a few days.
Source: Aayi's Recipes
Author: Shrinkingsodacan
Ingredients:
Coconut - 1 cup
Green chillies - 4
Ginger - 2" piece
Tamarind concentrate - 1/4 tsp (optional)
Salt - to taste
To season:
Oil - 2 tsp
Curry leaves - 4-5
Mustard seeds - 1/2 tsp
Udad (split black gram) dal - 1/2 tsp
Dried red chili - 1
Time: 5 min
Servings: 5-6
Method:
Grind the coconut, green chillies, ginger and tamarind concentrate together, adding just enough water (you can add more water later if required). Mix in salt to taste. Heat the oil and add the mustard seeds. When they start cracking, add the red chili, udad dal and curry leaves. Transfer immediately onto the ground chutney. The chutney can be refrigerated for a few days.
Source: Aayi's Recipes
Author: Shrinkingsodacan
Thursday, January 29, 2009
Kathirikkai (Eggplant) Sambar
Sambar is a spicy lentil soup and is a staple of South Indian dining. There are many variations to the recipe, this version is one of my favourites.
Ingredients:
Split pigeon peas (toor dal) - 1 to 1.5 cups
Tamarind concentrate - 2 tbsp
Eggplant, medium/tiny sized, quartered - 1/4 kg
Tomato, quartered - 1 medium
Sambar powder - 3 tbsp
Turmeric powder - 1 tsp
Salt - to taste
Coriander leaves - handful for garnish
To Season:
Mustard seeds - 1 tsp
Split black gram (udad) dal - 1 tsp
Fenugreek (methi) seeds - 1/4 tsp
Asafoetida (hing) - a pinch
Dried red chillies - 2-3
Curry leaves - 1 strand
Oil - 3 tbsp
Time: 15-20 min
Servings: 4-8
Method:
While you work on the rest of the ingredients, stir the tamarind concentrate into 1 cup of hot water, and cook the toor dal in twice its volume of water.
Heat the oil in a wok and sputter the mustard seeds. Now add the asafoetida, fenugreek seeds, red chillies and curry leaves. Now stir in the quartered eggplant pieces and tomato pieces, fry until cooked. Add the sambar powder, salt, tamarind concentrate, and turmeric powder. Mix well and add 4-6 cups of water. When this mixture boils, add the cooked toor dal and cook on a low flame for a few more minutes. Garnish with coriander leaves and serve hot.
Sambar can be mixed with rice or served with idlis, dosas and vadas, etc.
Source: Mom's recipe
Author: Shrinkingsodacan
Ingredients:
Split pigeon peas (toor dal) - 1 to 1.5 cups
Tamarind concentrate - 2 tbsp
Eggplant, medium/tiny sized, quartered - 1/4 kg
Tomato, quartered - 1 medium
Sambar powder - 3 tbsp
Turmeric powder - 1 tsp
Salt - to taste
Coriander leaves - handful for garnish
To Season:
Mustard seeds - 1 tsp
Split black gram (udad) dal - 1 tsp
Fenugreek (methi) seeds - 1/4 tsp
Asafoetida (hing) - a pinch
Dried red chillies - 2-3
Curry leaves - 1 strand
Oil - 3 tbsp
Time: 15-20 min
Servings: 4-8
Method:
While you work on the rest of the ingredients, stir the tamarind concentrate into 1 cup of hot water, and cook the toor dal in twice its volume of water.
Heat the oil in a wok and sputter the mustard seeds. Now add the asafoetida, fenugreek seeds, red chillies and curry leaves. Now stir in the quartered eggplant pieces and tomato pieces, fry until cooked. Add the sambar powder, salt, tamarind concentrate, and turmeric powder. Mix well and add 4-6 cups of water. When this mixture boils, add the cooked toor dal and cook on a low flame for a few more minutes. Garnish with coriander leaves and serve hot.
Sambar can be mixed with rice or served with idlis, dosas and vadas, etc.
Source: Mom's recipe
Author: Shrinkingsodacan
Idli Upma
Another way of dealing with leftover idlis, a quick and tasty snack! "Upma" is a portmanteau of "uppu" (salt) and "maavu" (flour) and is a South Indian staple that comes in many forms, the most popular version being made of rava (semolina).
Ingredients:
Idlis, broken into bite-size pieces - 5-6
Molagapodi - 1-2 tsp
Mustard seeds - 1 tsp
Split black gram (udad) dal - 1 tsp
Oil - 2 tbsp
Salt - to taste
Time: 10 min
Servings: 1-2
Method:
Mix the molagapodi into the idli pieces. Heat the oil in a wok and sputter the mustard seeds and udad dal. Mix in the idli pieces and fry for a few minutes. Add salt and serve hot with sambar or as is.
Source: Mom's recipe
Author: Shrinkingsodacan
Ingredients:
Idlis, broken into bite-size pieces - 5-6
Molagapodi - 1-2 tsp
Mustard seeds - 1 tsp
Split black gram (udad) dal - 1 tsp
Oil - 2 tbsp
Salt - to taste
Time: 10 min
Servings: 1-2
Method:
Mix the molagapodi into the idli pieces. Heat the oil in a wok and sputter the mustard seeds and udad dal. Mix in the idli pieces and fry for a few minutes. Add salt and serve hot with sambar or as is.
Source: Mom's recipe
Author: Shrinkingsodacan
Pongal (rice with moong dal and peppercorns)
Pongal is the main dish served during the harvest festival of the same name in South India. I am a big fan of the peppery taste, and pongal is delicious when served with sambar or kuzhambu and fried papads.
Ingredients:
Rice - 1 cup
Moong (split green gram) dal - 1/4 cup
Ginger, chopped finely - 1" piece
Cumin seeds - 2 tsp
Pepper corns - 2-3 tsp or according to taste
Salt - to taste
Hing (asafoetida) - 1/2 tsp
Butter/ghee - 4 tsp
Water - 4 cups
Cashews, fried in ghee (optional) - 1/4 cup
Time: about 30 min
Servings: 3-4
Method:
Heat a pain and dry roast the rice and dal. Add cumin seeds, ginger, asafoetida and pepper and 4 tsp ghee. Cover with water and cook covered until the dal is cooked (alternatively, pressure cook for 15-20 min). Garnish with cashews if desired. Serve with sambar/kuzhambu and fried papad.
Source: Traditional recipe, this version adapted from the one here.
Author: Shrinkingsodacan
Ingredients:
Rice - 1 cup
Moong (split green gram) dal - 1/4 cup
Ginger, chopped finely - 1" piece
Cumin seeds - 2 tsp
Pepper corns - 2-3 tsp or according to taste
Salt - to taste
Hing (asafoetida) - 1/2 tsp
Butter/ghee - 4 tsp
Water - 4 cups
Cashews, fried in ghee (optional) - 1/4 cup
Time: about 30 min
Servings: 3-4
Method:
Heat a pain and dry roast the rice and dal. Add cumin seeds, ginger, asafoetida and pepper and 4 tsp ghee. Cover with water and cook covered until the dal is cooked (alternatively, pressure cook for 15-20 min). Garnish with cashews if desired. Serve with sambar/kuzhambu and fried papad.
Source: Traditional recipe, this version adapted from the one here.
Author: Shrinkingsodacan
Dosa (rice/lentil pancake)
Once you have the idli/dosa batter ready, dosas are easy to make and make the perfect crispy snack any time of day!
Ingredients:
Idli/dosa batter - about 3/4 cup
Ghee/oil - about 1 tsp
Time: 5 min
Servings: 1
Method:
Heat a few drops of oil/ghee in a pan. Pour the batter onto the center of the pan, and spread it out with a ladle just like a pancake, spiralling outward towards the edges, making it as thin as possible without the dosa falling apart. Pour some ghee/oil along the edges and also on top of the dosa and fry for a couple of minutes. Repeat procedure for the other side. Serve hot with sambar and/or coconut chutney and/or molagapodi.
Ingredients:
Idli/dosa batter - about 3/4 cup
Ghee/oil - about 1 tsp
Time: 5 min
Servings: 1
Method:
Heat a few drops of oil/ghee in a pan. Pour the batter onto the center of the pan, and spread it out with a ladle just like a pancake, spiralling outward towards the edges, making it as thin as possible without the dosa falling apart. Pour some ghee/oil along the edges and also on top of the dosa and fry for a couple of minutes. Repeat procedure for the other side. Serve hot with sambar and/or coconut chutney and/or molagapodi.
Fried Idli
A tasty snack that takes care of any leftover idlis!
Ingredients:
Idli - 1
Ghee/butter - about 1/2 tsp
Time: 5 min
Servings: 1
Method:
Heat some ghee in a pan, and fry the idli until each side is crispy and golden brown. Enjoy with hot sauce if desired!
Ingredients:
Idli - 1
Ghee/butter - about 1/2 tsp
Time: 5 min
Servings: 1
Method:
Heat some ghee in a pan, and fry the idli until each side is crispy and golden brown. Enjoy with hot sauce if desired!
Idli (steamed rice/lentil cakes)
Alright, you'll need idli plates for this, but I think it's totally worth it!
Ingredients:
Idli batter, prepared according to this recipe
Time: 15-20 min
Servings: Batter made from 1 cup of dry udad dal makes 12-15 idlis.
Method:
Grease the idli plates with a little bit of oil (optional) so the idlis are easily removed. Add some batter to each of the cups. Heat water in a big container and plate the idli plates in the vessel. Steam covered for 10-15 minutes or until when fork inserted into the top idlis comes out clean. If pressure cooking, do so without the whistle. When done, remove immediately from the container so that steam does not condense on the idlis. Remove the idlis into a container and serve hot with sambar and/or coconut chutney and/or molagapodi. To make sambar idlis, you can soak the freshly-made idlis in sambar for 10 minutes.
Author: Shrinkingsodacan
Ingredients:
Idli batter, prepared according to this recipe
Time: 15-20 min
Servings: Batter made from 1 cup of dry udad dal makes 12-15 idlis.
Method:
Grease the idli plates with a little bit of oil (optional) so the idlis are easily removed. Add some batter to each of the cups. Heat water in a big container and plate the idli plates in the vessel. Steam covered for 10-15 minutes or until when fork inserted into the top idlis comes out clean. If pressure cooking, do so without the whistle. When done, remove immediately from the container so that steam does not condense on the idlis. Remove the idlis into a container and serve hot with sambar and/or coconut chutney and/or molagapodi. To make sambar idlis, you can soak the freshly-made idlis in sambar for 10 minutes.
Author: Shrinkingsodacan
Idli/Dosa Batter
Idlis (rice cakes) and dosas (rice pancakes) are, alongwith vadas (savoury deep-fried lentil doughnuts), part of a typical South Indian breakfast or a light snack any time of day. They are considered "fast food" because once you have a ton of the batter ready, it only takes a few minutes to prepare them. They are served with sambar and coconut chutney and also molagapodi (spice powder). The batter for idlies and dosas is a fermented mixture of split black gram (udad) dal and cream of rice (rice rava or idli rava, but you can use regular rice, too).
Ingredients:
Split black gram (udad) dal - 1 cup
Cream of rice (or regular rice) - 2 cups
Salt - to taste
Time: approx 12-15 hours
Method:
Wash and soak the udad dal for about 5 hours in a warm place (I use the oven). Drain and grind into a fine, thick paste, adding some water if necessary (not a lot, though! Just enough to be able to grind the dal/rice!)
If you don't have cream of rice, you'll have to wash and soak the rice separately, for the same amount of time. Grind this separately.
Now, to mix the two pastes, you'll need a large container (as the mixture ferments, it increases in size, so be careful to choose a big vessel). First, add the udad dal paste, and then slowly mix in the rice paste or the cream of rice, making sure no lumps are formed. Add as little water (optionally, you can add a few tablespoons of yogurt!) as possible, making sure the batter is thick and smooth. Store in a warm place overnight (8 hours).
When it is time, the batter smells sour and will have increased in size. Add salt and mix well. You are now ready to make dosas or idlis!
Author: Shrinkingsodacan
Ingredients:
Split black gram (udad) dal - 1 cup
Cream of rice (or regular rice) - 2 cups
Salt - to taste
Time: approx 12-15 hours
Method:
Wash and soak the udad dal for about 5 hours in a warm place (I use the oven). Drain and grind into a fine, thick paste, adding some water if necessary (not a lot, though! Just enough to be able to grind the dal/rice!)
If you don't have cream of rice, you'll have to wash and soak the rice separately, for the same amount of time. Grind this separately.
Now, to mix the two pastes, you'll need a large container (as the mixture ferments, it increases in size, so be careful to choose a big vessel). First, add the udad dal paste, and then slowly mix in the rice paste or the cream of rice, making sure no lumps are formed. Add as little water (optionally, you can add a few tablespoons of yogurt!) as possible, making sure the batter is thick and smooth. Store in a warm place overnight (8 hours).
When it is time, the batter smells sour and will have increased in size. Add salt and mix well. You are now ready to make dosas or idlis!
Author: Shrinkingsodacan
Sambar Powder ("Curry Powder")
Sambar is a lentil-based spicy soup from South India. Rice mixed with sambar is one of the staples of Southie dining (first course: either a spice powder or lentils with rice, second course: sambar with rice, third course: rasam with rice, fourth course: yogurt with rice)
Sambar powder is a blend of spices that can be stored in airtight containers for a years. You need about 1 tbsp of the powder each time you make sambar.
Ingredients:
Dried red chillies - 2 cups
Chana dal - 1/4 cup
Split pigeon peas (toor dal) - 3/4 cup
Fenugreek (methi) seeds - 1-2 tsp
Coriander seeds - 2 cup
Time: 10 min
Method:
Dry roast the ingredients separately until they start to turn brown. Cool and grind together. Store in an airtight container until needed.
Author: Shrinkingsodacan
Sambar powder is a blend of spices that can be stored in airtight containers for a years. You need about 1 tbsp of the powder each time you make sambar.
Ingredients:
Dried red chillies - 2 cups
Chana dal - 1/4 cup
Split pigeon peas (toor dal) - 3/4 cup
Fenugreek (methi) seeds - 1-2 tsp
Coriander seeds - 2 cup
Time: 10 min
Method:
Dry roast the ingredients separately until they start to turn brown. Cool and grind together. Store in an airtight container until needed.
Author: Shrinkingsodacan
Tuesday, January 20, 2009
Paal Payasam (Rice Kheer)
Ingredients:
Rice - 1 cup
Milk - 4 cups
Sugar - 1 cup
Cardamom, powdered - 1 tsp
Cooking time: about 45 min
Servings: 5-6
Method:
Cook the rice in 2 cups of water. Heat the milk and dissolve the sugar. When the milk starts to boil, add the cardamom and rice and cook covered on medium heat, stirring occasionally. After the milk has reduced to about 1/2 its volume, cook on low flame, stirring frequently until you are left with a thick liquid and the rice is soft and mushy. Serve warm or chilled.
Optionally, garnish with cashews and/or raisins fried in ghee.
Author: Shrinkingsodacan
Rice - 1 cup
Milk - 4 cups
Sugar - 1 cup
Cardamom, powdered - 1 tsp
Cooking time: about 45 min
Servings: 5-6
Method:
Cook the rice in 2 cups of water. Heat the milk and dissolve the sugar. When the milk starts to boil, add the cardamom and rice and cook covered on medium heat, stirring occasionally. After the milk has reduced to about 1/2 its volume, cook on low flame, stirring frequently until you are left with a thick liquid and the rice is soft and mushy. Serve warm or chilled.
Optionally, garnish with cashews and/or raisins fried in ghee.
Author: Shrinkingsodacan
Semiya Payasam (Vermicelli Kheer)
Ingredients:
Vermicelli - 1 cup
Water - 3/4 cup
Sugar - 3/4 cup
Milk - 1 cup
Cardamom seeds, ground - 1/2 tsp
Cashews and raisins (optional) - 1/2 cup
Cooking time: 15 min
Servings: 3
Method:
Roast the vermicelli in a little ghee until golden brown. Boil the water and add vermicelli, cook covered until soft. Mix in the sugar and milk and cook covered until the milk boils. Cook uncovered on a low flame for a few more minutes until the raw smell of vermicelli disappears and you can smell the cardamom. The payasam is now ready.
Fry the cashews and raisins in ghee and mix into the payasam.
Serve warm or chilled.
Author: Shrinkingsodacan
Vermicelli - 1 cup
Water - 3/4 cup
Sugar - 3/4 cup
Milk - 1 cup
Cardamom seeds, ground - 1/2 tsp
Cashews and raisins (optional) - 1/2 cup
Cooking time: 15 min
Servings: 3
Method:
Roast the vermicelli in a little ghee until golden brown. Boil the water and add vermicelli, cook covered until soft. Mix in the sugar and milk and cook covered until the milk boils. Cook uncovered on a low flame for a few more minutes until the raw smell of vermicelli disappears and you can smell the cardamom. The payasam is now ready.
Fry the cashews and raisins in ghee and mix into the payasam.
Serve warm or chilled.
Author: Shrinkingsodacan
Saturday, January 17, 2009
Vegetable fried rice
Got some cooked rice left over from last night? Here's one quick way to transform it into a tasty lunch!
Ingredients:
Rice, cooked - 1/2 cup
Onion, sliced - 1/2 large
Bell pepper, chopped - 1
Chickpeas - 1/2 can
Peas and carrots - 1/2 cup
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Water - 1 cup
Coriander leaves and lemon juice - garnish
Servings: 1-2
Cooking time: 15 min
Method:
Microwave the chickpeas in 1/2 cup of water for 5 min. Set aside.
Heat the oil in a wok. Sputter the cumin seeds and add the onion and bell peppers. When the onions turn golden brown, add the peas and carrots and water. Cook for 5 min, and add the rice and salt. Mix well and cook on medium/low flame for 5-10 min. Garnish with coriander leaves and lemon juice.
Author: Shrinkingsodacan
Ingredients:
Rice, cooked - 1/2 cup
Onion, sliced - 1/2 large
Bell pepper, chopped - 1
Chickpeas - 1/2 can
Peas and carrots - 1/2 cup
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt - to taste
Water - 1 cup
Coriander leaves and lemon juice - garnish
Servings: 1-2
Cooking time: 15 min
Method:
Microwave the chickpeas in 1/2 cup of water for 5 min. Set aside.
Heat the oil in a wok. Sputter the cumin seeds and add the onion and bell peppers. When the onions turn golden brown, add the peas and carrots and water. Cook for 5 min, and add the rice and salt. Mix well and cook on medium/low flame for 5-10 min. Garnish with coriander leaves and lemon juice.
Author: Shrinkingsodacan
Monday, January 12, 2009
Whole Masoor Dal v2.0
Ingredients:
Whole masoor dal - 2 cups
Water - 6 cups
Green chillies, slit lengthwise - 3 small
Potato, cut into 8 pieces - 1 large
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Onion, sliced - 1/2 of a large one
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ginger-garlic paste - 1 tsp
Tomato paste - 1-2 tsp (optional)
Coriander leaves - 1 strand
Oil - 2 tbsp
Time: ~45 min (if using cooker, ~25 min)
Servings: 5
Method:
Wash the dal 2-3 times and drain the water. Soak in water for 10 minutes. Drain. In a big pot, boil 6 cups of water with turmeric powder. Add the dal, green chillies, turmeric, coriander powder and potato to this water and cook on medium high heat, stirring occasionally, until the dal is thoroughly cooked. Optionally, you could cook the crap out of the water/dal/turmeric mixture in a pressure cooker for three whistles. You should end up with a creamy mixture either way.
Heat the oil in a wok, add mustard and cumin seeds, and the ginger-garlic paste and stir for a minute. Now mix in the onions and fry until they are golden brown. Add the tomato paste and mix well. Stir in the dal mixture and heat, stirring occasionally, on medium-low heat for 10-15 minutes.
Garnish with coriander leaves and optionally lemon juice.
Author: Shrinkingsodacan
Whole masoor dal - 2 cups
Water - 6 cups
Green chillies, slit lengthwise - 3 small
Potato, cut into 8 pieces - 1 large
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Onion, sliced - 1/2 of a large one
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ginger-garlic paste - 1 tsp
Tomato paste - 1-2 tsp (optional)
Coriander leaves - 1 strand
Oil - 2 tbsp
Time: ~45 min (if using cooker, ~25 min)
Servings: 5
Method:
Wash the dal 2-3 times and drain the water. Soak in water for 10 minutes. Drain. In a big pot, boil 6 cups of water with turmeric powder. Add the dal, green chillies, turmeric, coriander powder and potato to this water and cook on medium high heat, stirring occasionally, until the dal is thoroughly cooked. Optionally, you could cook the crap out of the water/dal/turmeric mixture in a pressure cooker for three whistles. You should end up with a creamy mixture either way.
Heat the oil in a wok, add mustard and cumin seeds, and the ginger-garlic paste and stir for a minute. Now mix in the onions and fry until they are golden brown. Add the tomato paste and mix well. Stir in the dal mixture and heat, stirring occasionally, on medium-low heat for 10-15 minutes.
Garnish with coriander leaves and optionally lemon juice.
Author: Shrinkingsodacan
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