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
Wednesday, February 11, 2009
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
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