Wednesday, February 20, 2013
Mustard Oil - 2 tbsp.
Paach Phoron - 1 tsp (a mix of whole five spices like black mustard, cumin, methi, fennel, radhuni)
Green Chilies - 3
Turmeric - 1/2 tsp
Roasted Cumin Powder - 1 tsp
Mixed Vegetables - cauliflower, sweet potato, pumpkin, eggplants, carrots, spinach, cabbage, radish
Cut the vegetables into similar sizes.
Heat a tbsp. of mustard oil. Add the paach phoron and green chilies. Then add the chopped sweet potato, carrots, radish and pumpkin. Sprinkle some turmeric and cook for a couple of minutes.
Then add the rest of the vegetables (except spinach), cumin powder and salt. Mix well and cover and cook for 5 minutes.
Add the spinach and mix again. Continue to cover and cook till the vegetables are cooked and soft and has a slightly liquid gravy.
Serve hot with khichudi.
Yellow Mung Dal - 3/4 cup
White Rice - 3/4 cup (Use Gobindabhog or Kaljira rice)
Water - 5 cups
Turmeric - 1/4 tsp
Red Chili Powder - 1/4 tsp
Oil - 1 to 2 tbsp.
Red Onion - 1 small, thinly sliced
Green Chilies - 2
Garlic - 2 cloves, thinly sliced
Ginger - 1/2 inch, finely chopped
Heat a heavy bottomed pan or a pressure cooker pan. Roast the mung dal over slow heat till it emits a nice aroma. Add the rice, salt, turmeric and red chili powder and 4 cups of water and mix well.
Cook over medium heat without any cover stirring once in a while. If required add another cup of water and cook till the rice and dal are done but not mushy. Keep aside.
Heat oil in a separate pan and add the sliced onion, green chilies, garlic and ginger. Cook till the onion caramelizes. Pour this over the khichudi and serve immediately.
Monday, February 11, 2013
Sunday, February 10, 2013
Fresh Jumbo Shrimp - 20, shelled and deveined, but tail intact
Olive Oil - 1 tbsp.
Mustard Oil - 1 tbsp.
Onion - 1/2, finely grated
Ginger - 1/2 inch, grated
Garlic - 1 clove, grated
Coconut Milk - 14oz/ 400ml - I used Trader Joes Light Coconut Milk
Sugar - 1/2 tsp
Turmeric - 1/2 tsp
Red Chili Powder - 1/2 tsp
Cardamom - 1 pod
Cinnamon - 1 inch stick
Cloves - 5
Bay leaf - 1
Marinate the shrimp in a little turmeric and salt. Heat a pan, add a tsp of olive oil and cook the shrimp for a couple of minutes till they are just done. Remove and keep aside.
Add the remaining olive oil and mustard oil to the pan. Once heated add the cardamom, cloves, cinnamon and bay leaf. After a few seconds add the grated onion. Cook on low flame till the onion gets transparent and begins to caramelize. In between, add the ginger and garlic paste also.
Now add the turmeric, chili powder, salt, sugar and the coconut milk. (If you don't have coconut milk, you can add grated coconut and water and run it in the blender to make coconut milk).Cook till the gravy reduces in consistency.
Add the shrimp pieces and cover and cook for a couple of minutes more. Remove from heat and serve with steamed rice.
Thursday, February 7, 2013
White Whole Wheat Flour - 13/4 cup
Salt - 1/2 tsp
Garlic Powder - 1/2 tsp (optional)
Olive Oil - 2 tbsp
Dry Active Yeast - 1 packet / 1.5 tsp
Warm Water - 6 tbsp
Warm Milk - 6 tbsp
Homemade Tomato Sauce - 2 tbsp
Dried Oregano - 1/4 tsp
Red Pepper Flakes - 1/4 tsp (optional)
Toppings - Sliced tomato, Onion, Bell Pepper, Mushrooms, Zucchini, Corn, Pineapple
Shredded Mozzarella Cheese - 1/2 cup
Makes two 9 inch pizzas
Dissolve yeast in warm water and set aside for 3 to 4 minutes.
Combine milk and oil in a large bowl. Add yeast mixture, then salt and garlic powder, mixing well.
Gradually add whole wheat flour making a soft workable dough. Turn onto a floured surface and knead for 5 minutes. Put dough in an oiled bowl and turn once to coat with oil. Cover bowl and let dough rise in a warm place for about 40 minutes or until doubled in bulk.
After dough has doubled in bulk, preheat oven to 500°F.
Form dough into a round ball (for 2 9-inch pizzas make 2 balls). Roll out on a floured surface, turning it regularly to keep a round shape. It should be about 1/8-inch thick. Lay dough on an lightly oiled cast iron pan and brush lightly with olive oil.
Spread homemade tomato sauce on the dough, right over to the edges. Sprinkle some dried oregano. and spread the toppings.
Finally add shredded cheese on top and bake for 8 to 12 minutes until crust is crisp and golden. Remove from oven and sprinkle with shredded basil leaves and red pepper flakes. Cut into triangles and serve immediately.
Wednesday, February 6, 2013
|Roasted Root Vegetables (Sweet Potato, Carrots, Beetroot, Radish with onion and tomatoes) & Pan Fried Dover Sole|
Broccoli Crowns - 2 heads
Shallots - 2, thinly sliced
Roma Tomato - 1, thinly sliced
Garlic - a few cloves, sliced
Olive Oil - 1 tbsp
Red Pepper Flakes - 1/4 tsp
Black Salt - a pinch
Roasted Cumin Powder - 1/2 tsp
Preheat oven to 400F.
Cut the broccoli crowns along with stems into long thin florets. Wash and dry well. Put in a large bowl.
Add olive oil, salt, red pepper flakes, cumin powder, garlic, tomato and shallots.
Place on a foil wrapped baking sheet and bake for 15 to 20 minutes till the broccoli florets are slightly brown and caramelised.
Tuesday, February 5, 2013
Hard Boiled Eggs - 2, chopped
Boiled Red Potato - 1 small, chopped
Cucumber - 1/2 cup, chopped
Red Onion - 1/2 cup, chopped
Tomato - 1, chopped (optional)
Jalapeno - 1/2, seeded and finely chopped
Cilantro - a handful, chopped
Roasted Unsalted Peanuts - a handful
Black Salt - 2 pinches
Homemade Sweet and Sour Tamarind Chutney - 2 tbsp
Mix everything together gently, let it sit for a few minutes and serve as a salad.