tag:blogger.com,1999:blog-53699153513907450162024-02-20T10:17:19.421-08:00Eating Your Mistakes...The grand thing about cooking is you can eat your mistakes.
- Julia ChildUnknownnoreply@blogger.comBlogger56125tag:blogger.com,1999:blog-5369915351390745016.post-35616827564720713682018-11-08T21:50:00.001-08:002018-11-08T21:52:30.987-08:00Mexican Flavored Quinoa<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
In an effort to eat healthier, I started to make my Mexican rice using quinoa. Toasting the quinoa makes it delicious and absorbs so much flavor. You can probably combine this with black beans and use as stuffing for peppers or enchiladas. I've even used this in tacos. </div>
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<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-weight: bold;">Mexican flavored quinoa</span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-weight: bold;">Ingredients:</span></div>
<ul style="direction: ltr; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="disc">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 cup quinoa*</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 cup chopped tomatoes </span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 chopped onion</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">2-3 cloves of garlic</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 teaspoon dried Mexican
oregano^</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 teaspoon ground cumin </span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 green chili chopped
(optional)</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 tablespoon oil </span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 1/2 cups water</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Salt to taste</span></li>
</ul>
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<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
*Note:<span style="mso-spacerun: yes;"> </span>I buy quinoa from Costco that doesn't require
extensive washing before use.<span style="mso-spacerun: yes;"> </span>If your
quinoa does require pre-washing, please wash before using. </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
^Note: I crush the
oregano between my palms before putting in the recipe.<span style="mso-spacerun: yes;"> </span>It adds a great flavor vs adding whole
leaves. </div>
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<br /></div>
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<span style="font-weight: bold;">Directions:</span></div>
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<br /></div>
<ol style="direction: ltr; font-family: Calibri; font-size: 11.0pt; font-style: normal; font-weight: normal; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="1">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="1"><span style="font-family: "calibri"; font-size: 11.0pt; font-style: normal; font-weight: normal;">Heat oil on medium in pan.
Add onion and sauté for a few minutes. </span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Add quinoa, garlic, cumin,
salt and oregano and sauté until you hear quinoa popping.<span style="mso-spacerun: yes;"> </span>This deepens the flavor.</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Once you can smell the
flavors, add the tomato and sauté for about 5-7 minutes.<span style="mso-spacerun: yes;"> </span></span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Add the water and wait for it
to boil. Once it is boiling, turn down to medium-low and cook for about
12-15 minutes.<span style="mso-spacerun: yes;"> </span>Cooking time will
depend on many factors. When your quinoa has popped open revealing the
germ of the kernel, it is cooked.</span></li>
</ol>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-74363860280342915682018-11-08T21:48:00.000-08:002018-11-08T21:52:43.504-08:00Quinoa Salad<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
I started making this salad thanks to a heat wave and wanting a change in dinner. We made it so much that we over did it and haven't made it in some time. It is a good salad that keeps well in the fridge and tastes better over time. This can be customized to include the veggies you enjoy. </div>
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<span style="font-weight: bold;"><br /></span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-weight: bold;">Quinoa salad</span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-weight: bold;">Ingredients:</span></div>
<ul style="direction: ltr; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="disc">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 cup cooked quinoa</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 cup black beans</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 cup frozen corn</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 cup chopped spinach or kale</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 bell pepper chopped (any
color) - optional</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 cup chopped zucchini -
optional </span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 (or more) avocado sliced - optional </span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 cup red onion </span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/4 cup lemon juice</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/4 teaspoon ground cumin</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 green chili (optional)</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 small bunch cilantro
chopped </span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Salt to taste</span></li>
</ul>
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<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-weight: bold;">Directions:</span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<ol style="direction: ltr; font-family: Calibri; font-size: 11.0pt; font-style: normal; font-weight: normal; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="1">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="1"><span style="font-family: "calibri"; font-size: 11.0pt; font-style: normal; font-weight: normal;">Soak the chopped onions in a
little amount (about 2-3 tablespoons) of lemon juice.<span style="mso-spacerun: yes;"> </span>This will cut the pungency of the
onions.</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Dressing: In blender or cup
of hand blender, add lemon juice, cumin, salt, cilantro and green
chili.<span style="mso-spacerun: yes;"> </span>Blend.<span style="mso-spacerun: yes;"> </span>Taste to determine if you need more
lemon.<span style="mso-spacerun: yes;"> </span>You want this to be strong
as this will flavor your salad. Keep aside. </span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Add quinoa, black beans,
corn, spinach or kale, bell pepper to large container. Add other
vegetables as desired.<span style="mso-spacerun: yes;"> </span>Add onions
and dressing.<span style="mso-spacerun: yes;"> </span>Mix well.<span style="mso-spacerun: yes;"> </span>Taste and adjust seasoning as needed. If using avocado, add before serving to avoid having it brown. </span></li>
</ol>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-66015441791374982962018-11-08T21:45:00.000-08:002018-11-08T21:53:06.361-08:00Savory Waffles<br />
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
I've been making these waffles as an alternative to sweet waffles for me. These are a take on the puda/uttapum, but made in a waffle maker. With the right amount of batter in the waffle maker, these are super crisp on the outside. You can customize this with your choice of veggies and spice level.</div>
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<span style="font-weight: bold;"><br /></span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-weight: bold;">Savory waffles</span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-weight: bold;">Ingredients:</span></div>
<ul style="direction: ltr; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="disc">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 cup sooji/semolina/cream of
wheat</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri";"><span style="font-size: 11pt;">1/2 cup yogurt (</span><span style="font-size: 14.6667px;">recommend</span><span style="font-size: 11pt;"> using Greek)</span></span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1 cup chopped spinach </span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 cup chopped onion (any color will do)</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 jalapeno chopped (optional and can add more)</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 bunch cilantro chopped</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">3 garlic cloves chopped</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">1/2 teaspoon roasted cumin,
ground</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Salt to taste (~3/4 teaspoon)</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Other veggies to add
(optional): chopped bell pepper, grated carrots</span></li>
</ul>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<span style="font-weight: bold;">Directions:</span></div>
<ol style="direction: ltr; font-family: Calibri; font-size: 11.0pt; font-style: normal; font-weight: normal; margin-bottom: 0in; margin-left: .375in; margin-top: 0in; unicode-bidi: embed;" type="1">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="1"><span style="font-family: "calibri"; font-size: 11.0pt; font-style: normal; font-weight: normal;">In medium bowl, add semolina
or cream of wheat and yogurt. Mix well.<span style="mso-spacerun: yes;">
</span>Add 1 cup water and mix until there are no lumps.<span style="mso-spacerun: yes;"> </span>Leave for 10 minutes.</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Add spinach, onion, garlic,
cilantro, cloves, cumin, salt and other veggies (if using) to the semolina
mixture.<span style="mso-spacerun: yes;"> </span>Mix well.<span style="mso-spacerun: yes;"> </span>If the mixture is too thick, thin with
more water.<span style="mso-spacerun: yes;"> </span>You want this to be as
thick as pancake batter.</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Heat waffle iron.<span style="mso-spacerun: yes;"> </span>I use the highest setting on my waffle
iron, however, test your waffle iron on medium for the first waffle and
adjust as you go along.<span style="mso-spacerun: yes;"> </span>Once
heated, spray with nonstick spray or brush with oil.<span style="mso-spacerun: yes;"> </span>Add about a ladle full of batter to
waffle iron and spread it out.<span style="mso-spacerun: yes;">
</span>Close cover.</span></li>
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;"><span style="font-family: "calibri"; font-size: 11.0pt;">Open iron when light
indicates it is done.<span style="mso-spacerun: yes;"> </span>Check to
determine if your waffle is browned.<span style="mso-spacerun: yes;">
</span>If it has not browned, cook a little longer.<span style="mso-spacerun: yes;"> </span>Taste and adjust seasoning to batter
accordingly. </span></li>
</ol>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-48110577709030819002018-11-08T21:40:00.000-08:002018-11-08T21:53:25.712-08:00Mom's Yellow DalThis is a simple dal that is a hit in our family and made almost weekly. It is especially made after returning from a long trip. It is a family recipe from my wonderful mother-in-law.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jKHVj2A4oq9Tz4Bs4qgjG5-zf4jsQq5w892LWQbDN6ju_BD1rD6aN9ETEEs5GXAqbmkHDj1RnadP50D8AmFE6MKbIm4z1LQrV_HgaHxjfLV_im5tEjVY40uuvkZr-DaAitMuVZsF53M/s1600/IMG_2110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jKHVj2A4oq9Tz4Bs4qgjG5-zf4jsQq5w892LWQbDN6ju_BD1rD6aN9ETEEs5GXAqbmkHDj1RnadP50D8AmFE6MKbIm4z1LQrV_HgaHxjfLV_im5tEjVY40uuvkZr-DaAitMuVZsF53M/s320/IMG_2110.JPG" width="320" /></a></div>
<br />
<br />
<b>Yellow Dal</b><br />
<span style="font-size: xx-small;">Yields 4-5 servings</span><br />
<span style="font-size: xx-small;"> </span><span style="font-size: xx-small;"> </span><br />
<br />
<h3>
<span style="font-size: small;">Ingredients:</span><span style="font-weight: normal;"><span style="font-size: small;"> </span></span></h3>
<ul>
<li>1 cup moong dal</li>
<li>1 tomato chopped or 1 1/2 cup chopped canned tomato</li>
<li>3/4 teaspoon salt (or more to taste)</li>
<li>1/4 teaspoon turmeric (haldi)</li>
<li>1 teaspoon cumin (jeera)</li>
<li>1/2 cup chopped cilantro</li>
<li>4 cups water</li>
<li>1 tablespoon oil</li>
<li>2-3 teaspoon chopped garlic (optional, highly recommended)</li>
<li>1/2 jalapeno (optional)</li>
</ul>
<div>
<b>Directions:</b></div>
<div>
<ol>
<li>Wash moong dal. If you have Instant Pot or pressure cooker, no need to soak. Put washed dal in cooker or pot with tomato, salt and turmeric. In Instant Pot, cook on manual for 8 minutes. In pressure cooker, let pressure come up and cook for 7 minutes. Let pressure come down naturally. If
you do not have pressure cooker or instant pot, put in large pan and bring to
boil. Once boiling, put on medium and cook until dal is tender (20 minutes).</li>
<li>Once pressure is down, whisk dal until somewhat smooth. If it is too thick, add some hot water to make it thinner. Alternatively,
you can use hand blender.</li>
<li>Heat oil in small pan over medium high heat. Once hot, add cumin. When cumin turns dark brown, add jalapeno (if using). Add garlic and cook for 30 seconds until fragrant. Add this to the dal. </li>
<li>Add chopped cilantro and stir. Can be eaten with rotis or over rice. </li>
</ol>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-41740531487838121512014-04-18T14:42:00.002-07:002014-04-18T14:42:36.032-07:00Crunchy ChickpeasI love snacks. I mean, I really LOVE snacks. I had come across this recipe (in different forms) over the years and never tried it. Recently, I made a huge pot of chickpeas and had some left over from making hummus. I made these yummy chickpeas that were devoured quickly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkeZU59AzPHzHxYbezOSWoUvQaItN6sMKA4H-z81Prqs24oslUBItPhaRMi-hrov5VWMvQNvLaJBPqANXeQUtKIN3qN1X04uPDcWxyRFrIUrdkoOoPa9fTyEm5osbI9MW7oDriEVzBdA/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkeZU59AzPHzHxYbezOSWoUvQaItN6sMKA4H-z81Prqs24oslUBItPhaRMi-hrov5VWMvQNvLaJBPqANXeQUtKIN3qN1X04uPDcWxyRFrIUrdkoOoPa9fTyEm5osbI9MW7oDriEVzBdA/s1600/photo+1.JPG" height="320" width="240" /></a></div>
<br />
<br />
<b><span style="font-size: large;">Crunchy Chickpeas</span></b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
<ul>
<li>2 cups chickpeas (cooked, dried, rinsed)</li>
<li>1-2 teaspoon chaat masala (more based on taste)</li>
<li>1 teaspoon oil</li>
</ul>
<b>Directions:</b><br />
<br />
<ol>
<li>Preheat oven to 375 degrees Faraneit.</li>
<li>Mix all ingredients well. Place on baking sheet or pizza stone.</li>
<li>Bake until chickpeas are slightly crunchy. The time will be between 15 minutes or more depending on your oven.</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-71455295705936190752014-04-18T14:35:00.002-07:002014-04-18T14:35:46.414-07:00Multigrain waffles<h2>
<b>Multigrain waffles</b></h2>
I've grown up making pancakes and love love them. A friend suggested that making waffles would be just as great. Although I resisted adding a one use appliance, I caved and bought a waffle maker. And then I began the search for a great waffle recipe! I turned to my favorite blog, 101cookbooks, for a recipe. I was not disappointed. I changed her recipe to add carrots and chocolate and omitted eggs. What a great way to start the day!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4X_8UPu2Pw_Hus18Uu-u-hcG7Zi2-H0sDYA2HLRyfOrfIy_ujKKIYR4FBQzwmhQquQHOxfR6f5sBr2C5ICWQGoz0vVklomfzaITQrNnupDsyRfmSW_6ObuhDsfU-A4aUXCanoSx08dUs/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4X_8UPu2Pw_Hus18Uu-u-hcG7Zi2-H0sDYA2HLRyfOrfIy_ujKKIYR4FBQzwmhQquQHOxfR6f5sBr2C5ICWQGoz0vVklomfzaITQrNnupDsyRfmSW_6ObuhDsfU-A4aUXCanoSx08dUs/s1600/photo+2.JPG" height="240" width="320" /></a></div>
<br />
<br />
<span style="font-size: xx-small;"><i><br /></i></span>
<span style="font-size: large;">Multigrain Waffles</span><br />
<span style="font-size: xx-small;"><i>Adapted from recipe from <a href="http://www.101cookbooks.com/archives/multigrain-waffles-recipe.html">101cookbooks.com</a></i></span><br />
<span style="font-size: xx-small;"><br /></span>
<b>Ingredients: </b><br />
<br />
<ul>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 15px; line-height: 23.808000564575195px;">2 cups buttermilk (I used yogurt + water)</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 15px; line-height: 23.808000564575195px;">2 cups multi grain flour (I use Sujata)</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 15px; line-height: 23.808000564575195px;">1 tablespoon maple syrup (or natural cane sugar)</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 15px; line-height: 23.808000564575195px;">1 tablespoon aluminum-free baking powder</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 15px; line-height: 23.808000564575195px;">1/4 teaspoon sea salt</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 15px; line-height: 23.808000564575195px;">1 large carrot, finely grated</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 15px; line-height: 23.808000564575195px;">1/3 cup unsalted butter, melted and cooled a bit</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 15px; line-height: 23.808000564575195px;">1 teaspoon cinnamon</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 15px; line-height: 23.808000564575195px;">1 teaspoon vanilla</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 15px; line-height: 23.808000564575195px;">handful chocolate chips (optional)</span></li>
</ul>
<span style="color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif;"><span style="font-size: 15.454545021057129px; line-height: 23.808000564575195px;"><b>Directions:</b></span></span><br />
<ol>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 0.95em; line-height: 1.48em;">Preheat your waffle iron. I have the Cusinart waffle iron and set it to 3. You may need to test yours with a few waffles to determine the best setting.</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 0.95em; line-height: 1.48em;">Mix the flour, sugar (if you don't use maple syrup), baking powder and salt. In another bowl, mix the buttermilk (or yogurt mixture) an vanilla. Whisk in melted butter and carrots to the wet mixture.</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 0.95em; line-height: 1.48em;">Then pour the wet mixture to the dry mixture and whisk until just combined. Do not over mix.</span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 0.95em; line-height: 1.48em;">Pour batter into the waffle iron. I started with 1/2 cup and realized I needed a bit more. You may have to test out the right amount for your waffle iron. Close and wait for waffles to be done. The waffle should be browned, not pale brown. </span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 0.95em; line-height: 1.48em;">If you do not eat them right way, place on cooling rack or put in toaster oven to keep warm. </span></li>
<li><span style="background-color: white; color: #505050; font-family: proxima-nova-1, proxima-nova-2, Helvetica, Verdana, sans-serif; font-size: 0.95em; line-height: 1.48em;">Serve with maple syrup. </span></li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-31021447864379786682014-04-18T14:22:00.001-07:002014-04-18T14:23:39.182-07:00Aloo Toast <h2>
<b>Aloo toast</b></h2>
My mother in law makes the best Indian breakfasts. Thanks to her, I have learned to make some yummy breakfast dishes. This is by far my favorite and can be eaten all day along. We modified her original recipe to include the addition of more veggies. A healthy treat to eat all day long.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibiTnoNsxSHMM3PrPKzJqcxQtSBQolI9thBfSn1YOodjWx0dXRE9K5SmAuGF-GOdMx8AF0_l-yGx3IgYYDnDTwsm3dT55vrnm6wwqHiPuXwNrfZruA3UZC5sKnmq32bKyGEuVCmUNeUGY/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibiTnoNsxSHMM3PrPKzJqcxQtSBQolI9thBfSn1YOodjWx0dXRE9K5SmAuGF-GOdMx8AF0_l-yGx3IgYYDnDTwsm3dT55vrnm6wwqHiPuXwNrfZruA3UZC5sKnmq32bKyGEuVCmUNeUGY/s1600/photo+3.JPG" height="238" width="320" /></a></div>
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Aloo Toast (Toast with Potatoes)</span></b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
<ul>
<li>1-2 medium potatoes, boiled</li>
<li>1 carrot, finely shredded</li>
<li>1/4-1/2 onion, finely chopped </li>
<li>1/2 cup finely chopped spinach (optional)</li>
<li>finely chopped cilantro (optional)</li>
<li>1/2 finely chopped jalapeno (optional)</li>
<li>1-2 teaspoons chaat masala (or more depending on your taste)</li>
<li>4 slices of wheat or sourdough bread (may make more)</li>
</ul>
<b>Directions:</b><br />
<br />
<ol>
<li>Warm skillet on medium with small amount of oil.</li>
<li>Mash or grate potatoes. Grating the potatoes makes this taste much better.</li>
<li>Mix together all ingredients other than wheat bread.</li>
<li>Grill one side of the bread. Once lightly browned, take off the grill. Spread the potato mixture over the browned side.</li>
<li>Return bread to pan. Grill the plain side first then flip to grill the potato side until brown.</li>
<li>Enjoy warm. If you are not eating right away, put on cooling rack so it does not get soggy.</li>
</ol>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-52643848517646425882012-01-23T22:01:00.000-08:002012-01-23T22:01:47.449-08:00Olive Oil Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoJ0kMAtHj5v8MJuAdx6yWcAsJA99n-2HpEYF0phDYjTnYlOxWlLS_6nqign6e1BabswTijYRBQ0rDXxyWOUFe4Lito9HJQACpVFPTlkvNTm5uwJcw5fZa0ZEbnsxlcFLFEWlYeALcVs/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoJ0kMAtHj5v8MJuAdx6yWcAsJA99n-2HpEYF0phDYjTnYlOxWlLS_6nqign6e1BabswTijYRBQ0rDXxyWOUFe4Lito9HJQACpVFPTlkvNTm5uwJcw5fZa0ZEbnsxlcFLFEWlYeALcVs/s320/photo.JPG" width="320" /></a></div><br />
I made this bread after having it bookmarked for SO long. It was so good and surprisingly easy (with the help of the Kitchen Aid)! The only change I made from the original was to use some wheat flour to make it healthier.<br />
One word of caution, watch the bread. The baking time will vary based on your oven. Mine didn't take quite as long as the original recipe stated. As you can see, my bread cracked a bit. However, it still tasted good!<br />
<br />
<b>Olive Oil Bread</b><br />
<span style="font-size: x-small;"><i>Adapted from <a href="http://www.theppk.com/2011/12/olive-oil-bread/">Post Punk Kitchen</a></i></span><br />
<span style="font-size: x-small;"><br />
</span><br />
<b>Ingredients:</b><br />
<br />
<ul><li><span style="background-color: #fefcf8; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">3/4</span><span style="background-color: #fefcf8; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> cup warm water</span></li>
<li><span style="background-color: #fefcf8; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 tablespoon sugar</span></li>
<li><span style="background-color: #fefcf8; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 packet active dry yeast </span></li>
<li><span style="background-color: #fefcf8; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 cup extra virgin olive oil (plus extra for the bowl and drizzling)</span></li>
<li><span style="background-color: #fefcf8; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 cup whole wheat flour</span></li>
<li><span style="background-color: #fefcf8; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 3/4 to 2 cups all-purpose flour</span></li>
<li><span style="background-color: #fefcf8; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon salt</span></li>
</ul><span style="font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 15px; line-height: 18px;"><b>Directions:</b></span></span><br />
<br />
<div style="background-color: #fefcf8; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"></div><ol><li><span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 18px;">Put water and sugar in the bowl of a standing mixer with a dough hook. Sprinkle yeast and let it sit for five minutes. Mix in olive oil.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 15px; line-height: 18px;">Add 1 cup of flour with the salt. Mix on low until everything is incorporated. Then turn the speed up to medium and mix for three minutes.</span></span></li>
<li><span style="font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 15px; line-height: 18px;">Add another 1/2 cup of flour and mix well. Start on low and then switch to medium speed. Then add 1/2 cup of flour again (start on low then switch to medium). The dough should be smooth and elastic. If it is sticky, add 1 tablespoon of flour at a time until it seems dry. (For me, I only needed an additional 2 tablespoons, but you may need between 1/4 - 1/2 cup). Knead on medium until the dough is smooth.</span></span></li>
<li><span style="font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 15px; line-height: 18px;">Coat a large bowl with olive oil. Form the dough into a ball and toss it in the olive oil coated bowl. Cover with plastic wrap and place in warm place. Allow it to rise for an hour or until it is doubled in size (may take longer in the winter).</span></span></li>
<li><span style="font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 15px; line-height: 18px;">Gently remove the dough and place on clean, dry surface. If the dough is sticky, you may need to add flour to the surface. Form the dough into a big oval and roll out to form a loaf that is about 14 inches long. I shaped my loaf with my hands.</span></span></li>
<li><span style="font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 15px; line-height: 18px;">Preheat oven to 375F degrees. </span></span></li>
<li><span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 18px;">Place on a lightly greased baking sheet. Score it on top with a knife (PPK recommends three diagonal slices). Drizzle with olive oil and let rise for 15 minutes.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 15px; line-height: 18px;">Once the dough has risen for another 15 minutes, place in oven and bake for 25 minutes on the middle rack. Lower the heat to 350F and bake for another 10-15 minutes. Check the bread using tongs. Mine began to brown after 5 minutes at the lower temperature. Per PPK, if it is browning too much, transfer the bread directly to the oven rack for the remaining baking time (I had to do this).</span></span></li>
<li><span style="font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 15px; line-height: 18px;">Once the bread is baked (total time for me was about ~35 minutes), take out of oven and let it rest for 10 minutes before you slice into it. </span></span></li>
</ol><br />
<div style="background-color: #fefcf8; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; font-weight: normal; line-height: 18px; margin-bottom: 1em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-50995231014500696522011-12-02T13:31:00.000-08:002011-12-02T13:31:54.239-08:00Garlic KulchaFor a long time, I wanted to experiment making different "breads" from India. I love onion kulchas from Punjabi restaurants and thought I would try this one when I saw it. Although not as greasy as the restaurants, still very yummy.<div><br />
</div><div><b>Garlic Kulchas</b></div><div><i>adapted from <a href="http://chefinyou.com/2011/11/garlic-wheat-kulcha/">Chef in You</a></i></div><div><br />
</div><div><b>Ingredients:</b></div><div><ul><li>3 cups multi grain flour (I used Sujata)</li>
<li>3/4 teaspoons baking powder</li>
<li>1/4 teaspoon baking soda</li>
<li>3 tablespoons minced garlic</li>
<li>1 tablespoon sugar</li>
<li>1/4 cup grapeseed (or other) oil</li>
<li>1/2 cup fat free Greek yogurt</li>
<li>1/4 cup finely chopped cilantro</li>
<li>salt to taste</li>
<li>water</li>
</ul></div><div><span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 20px;"><b>Directions:</b></span></span></div><div><ol><li><span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 20px;">Put all dry ingredients in bowl of stand mixer fitted with a dough hook.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 20px;">Add the wet ingredients (except the water) to the dry ingredients and turn on mixer on low. Add a little water at a time until dough forms. Knead until it is smooth. Cover and let rest for 1-2 hours. (I let mine sit for 3 hours).</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 20px;">Heat a cast iron or other skillet over medium heat. Roll out dough on a floured surface as it may stick. Put on hot skillet to cook and it will puff up. Cook both sides and enjoy with your favorite dal, shaak/sabji or just plain.</span></span></li>
</ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-29315669942246693212011-12-02T13:21:00.000-08:002011-12-02T13:21:52.883-08:00Chipotle Hummus & Tahini<span class="Apple-style-span" style="font-family: inherit;">This year's Thanksgiving feast for the veggie lovers was a Mediterranean delight with falafels served with cilantro hummus, chipotle hummus and homemade tahini sauce. </span>Here are the recipes for the chipotle hummus and tahini sauce. I used my vitamix for the tahini sauce and it turned out excellent.<br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Chipotle Hummus</span></b><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">adapted from <a href="http://www.grouprecipes.com/4657/chipotle-hummus.html">lizmari</a></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></b><br />
<br />
<ul><li><span class="Apple-style-span" style="background-color: white; font-size: 12px;"><span class="Apple-style-span" style="font-family: inherit;">2 cans of garbanzo beans </span></span></li>
<li><span class="Apple-style-span" style="background-color: white; font-size: 12px;"><span class="Apple-style-span" style="font-family: inherit;">2 teaspoons of cumin powder</span></span></li>
<li><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon salt (or to taste)</span></span></li>
<li><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup fresh lemon or lime juice</span></span></li>
<li><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 - 1/2 cup oil (grapeseed or olive) </span></span></li>
<li><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon fresh garlic </span></span></li>
<li><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: 12px;">4 whole chipotle </span></span><span class="Apple-style-span" style="font-size: 12px;">chilies</span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: 12px;"> in adobe sauce (take seeds out) (use more if you want it spicier)</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: inherit;">2 teaspoons adobo sauce from canned chipotle </span></span><span class="Apple-style-span" style="font-size: 12px;">chilies</span></li>
</ul><a class="to_shopping_list to_list " href="http://www.grouprecipes.com/4657/chipotle-hummus.html#" rel="2 cans (15.5-oz) Garbanzo beans ; (chickpeas) drained, with liquid reserved" style="background-attachment: scroll; background-clip: initial; background-color: initial; background-image: url(http://s0.grouprecipes.com/css/v1314849877/images/_site/sprites/misc_icons.png); background-origin: initial; background-position: 47px -1985px; background-repeat: no-repeat no-repeat; color: #a6a6a6; display: inline !important; font: normal normal normal 10px/18px Helvetica, Arial, sans-serif; height: 20px; left: -84px; padding-right: 27px; position: absolute; text-align: right; text-decoration: none; top: -2px; z-index: 2;" title="Add to shopping list"><span class="Apple-style-span" style="font-family: inherit;">shopping list</span></a><br />
<ul style="background-color: white; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li><b><span class="Apple-style-span" style="font-family: inherit;">Directions:</span></b></li>
</ul><div><ol><li>Drain garbanzo beans and wash. Add garbanzo beans and all other ingredients to a food processor. Puree until smooth. You may need to add more oil or lime/lemon juice to your taste.</li>
<li>The four chilies will make this mild. Add more chilies plus some of the seeds to make it spicier.</li>
<li>Enjoy with pita chips.</li>
</ol></div><div><b>Tahini</b></div><div>adapted from <a href="http://www.epicurious.com/recipes/food/views/Tahini-Sauce-109039">epicurious</a></div><div><br />
</div><div><b>Ingredients:</b></div><div><ul><li>2 garlic cloves</li>
<li>1/2 teaspoon fine sea salt or to taste</li>
<li>1/2 cup sesame seeds</li>
<li>1/3 cup fresh lemon juice</li>
<li>1/4 cup water</li>
<li>1/4 cup olive or grapeseed oil</li>
<li>1/4 teaspoon ground cumin</li>
<li>1 tablespoon finely chopped cilantro (optional)</li>
<li>1 tablespoon finely chopped parsley (optional)</li>
</ul><b>Directions:</b></div><div><ol><li>Soak sesame seeds in 1/4 cup water for 30 minutes. Add this to blender and blend until paste formed. Add remaining ingredients and adjust according to taste.</li>
<li>Note: the addition of cilantro and parsley will turn your tahini green!</li>
</ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-49678344913468214712011-08-12T23:02:00.000-07:002011-08-12T23:04:19.510-07:00Starfish Crackers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OfaEk_JzFAbO4RPse3WPQ_-qdYPnaEeDHEsm5RNI_DJajZODtqfPQfjxchmjSMLOIqo6_SJLotHftFuUGsoGJTr6Q9E2yJHYDC4b3IvMVXyb6gI2-dxkVvFD1SaktBQ80okdl95dNLs/s1600/IMAG0065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OfaEk_JzFAbO4RPse3WPQ_-qdYPnaEeDHEsm5RNI_DJajZODtqfPQfjxchmjSMLOIqo6_SJLotHftFuUGsoGJTr6Q9E2yJHYDC4b3IvMVXyb6gI2-dxkVvFD1SaktBQ80okdl95dNLs/s320/IMAG0065.jpg" width="213px" /></a></div>I love, love cheese crackers. Especially goldfish crackers! It is no wonder that the kid loves them too. However, looking at the long ingredient list from these goodies turns me off. Thanks to the Smitten Kitchen, I found a way to make them at home. The result, addicting! Now I had to buy car cookie cutters because the star shaped was rejected by the kid. <br />
<br />
<strong>Starfish Crackers</strong><br />
<em><span style="font-size: x-small;"><a href="http://smittenkitchen.com/2011/03/whole-wheat-goldfish-crackers/">Adapted from Smitten Kitchen</a></span></em><br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>1 1/2 cups mixed cheese (cheddar, Monterey jack)</li>
<li>4 tablespoons unsalted butter</li>
<li>1/2 cup multi grain flour (I used Sujata)</li>
<li>1/4 cup all-purpose flour</li>
<li>1/8 teaspoon garlic powder</li>
<li>1/8 teaspoon table salt</li>
</ul><strong>Directions:</strong><br />
<div></div><div></div><div></div><div></div><ol><li>Preheat oven to 350°F. Add all the ingredients in a food processor until the dough forms (takes approximately 2 minutes).</li>
<li>Roll out dough or chill to roll out later. If you chill longer than 30-45 minutes, let it come somewhat to room temperature. (I let mine chill too long and it began to crack as I rolled it out.) Roll dough out to 1/8 inch thick and cut shapes using a cookie cutter. I used a star shape as that was what I had on hand. </li>
<li>Transfer the crackers to a cookie sheet leaving about 1/2 inch between them. Bake on middle rack for 12-15 minutes or until they begin to turn brown. Remove from oven and cool on a rack.</li>
</ol>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5369915351390745016.post-30723472793655146382011-08-12T22:54:00.000-07:002011-08-12T23:10:57.433-07:00Gavar shaak (Saucy cluster beans)I happen to love gavar (aka cluster beans). I realize not everyone does, but thankfully my kid does! This gives me an excuse to make it when it's available at the farmers market. And its available now until November! <br />
<br />
<div></div><b>Gavar shaak</b><br />
<i>Serves 2-3</i><br />
<br />
<div></div><b>Ingredients</b><br />
<ul><li>1/2 lb gavar (when cut up, approx 2 cups)</li>
<li>2 1/2 Tablespoons besan (chickpea flour)</li>
<li>2 Tablespoons of yogurt </li>
<li>1/2 teaspoon ajwain </li>
<li>1 Tablespoon finely chopped garlic</li>
<li>1/8 teaspoon turmeric (haldi, harder)</li>
<li>1-1 1/2 cup water</li>
<li>chili powder to taste</li>
<li>salt to taste</li>
</ul><br />
<div> <b>Directions</b></div><br />
<ol><li>Cut and wash gavar. Set aside.</li>
<li>Mix the besan, yogurt, turmeric,chili powder (if using) and salt together. Make sure there are no lumps. I typically use a wire whisk. Add the water and mix thoroughly.</li>
<li>Heat pressure cooker with oil and add ajwain seeds over medium heat. When seeds sizzle and turn brown, add the garlic and saute for 30 seconds. Add the besan mixture and cook for 2-3 minutes. If water evaporates too quickly, add a little more. </li>
<li>Add gavar and mix together. Put lid on and cook for 7-8 minutes (without whistles) or for 3-4 whistles. The gavar should be softer but not mushy. Enjoy with rice, khichadi or roti.</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-58106907483535404332011-05-18T10:33:00.000-07:002011-08-12T23:06:22.360-07:00Carrot Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSd3N0dvJgFtxEGNF17EotnzV0e3LahyphenhyphenDXUx6PvqnCEKH8zNeWJcjDrtgxixGB8oXNuHp2v5uya6QN47G0owI3K8Ks-7h3_DTQ7OTn0KFczeXkSULsoRePxs2xiMUvAe-TNG1jrlXab4/s1600/IMAG0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSd3N0dvJgFtxEGNF17EotnzV0e3LahyphenhyphenDXUx6PvqnCEKH8zNeWJcjDrtgxixGB8oXNuHp2v5uya6QN47G0owI3K8Ks-7h3_DTQ7OTn0KFczeXkSULsoRePxs2xiMUvAe-TNG1jrlXab4/s320/IMAG0077.jpg" width="320px" /></a></div>I am constantly in search of a healthy baked goodies to try out on my colleagues at work. These fit the bill nicely as the other recipe I wanted to try required ripe bananas. They were a hit and my friend said they were the best yet! Next time, I would modify this somewhat to add cinnamon and dry ginger powder. They are good that you forget that they're healthy! I highly encourage you to check out Heidi's blog, she has some GREAT recipes!!<br />
<br />
<strong>Carrot Oatmeal Cookies</strong><br />
<em><span style="font-size: x-small;"><a href="http://www.101cookbooks.com/archives/carrot-oatmeal-cookies-recipe.html">Modified From Heidi Swanson</a></span></em><br />
<em><span style="font-size: x-small;">Makes 2.5 dozen</span></em><br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>1 cup multi grain flour</li>
<li>1 teaspoon baking powder</li>
<li>1/4 teaspoon salt</li>
<li>1 cup Coach's cut oats (from Costco)</li>
<li>2/3 cup chopped walnuts</li>
<li>1 cup shredded carrots</li>
<li>1/2 cup real maple syrup, room temperature</li>
<li>1/2 cup grape seed oil (didn't have coconut oil)</li>
<li>1 teaspoon grated fresh ginger</li>
<li>1 teaspoon vanilla</li>
</ul><div></div><div></div><strong>Directions:</strong><br />
<ol><li>Preheat oven to 375 degrees. Line baking sheets with parchment paper. I used a baking sheet and a stone to bake my cookies (don't line the stone).</li>
<li>Whisk the flour, baking powder, salt and oats in a bowl. (I used my stand mixer bowl.) Add the nuts and carrots. </li>
<li>In another bowl, whisk the oil, maple syrup and ginger. Add this to the dry ingredients. Stir until combined.</li>
<li>Drop onto the baking sheet and/or stone. I used a tablespoon and flattened some (if you want them crispy) and left some as mounds (to have them softer). Bake on the top part of your oven for 10-12 minutes or until the cookies are slightly browned on the top and bottom. </li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-65278125521853490112011-05-02T22:24:00.000-07:002011-05-02T22:24:42.149-07:00Cilanto-Lime Vinaigrette<div>Here is a tasty and healthy dressing I came across and love! It works great on many different salads. <br />
<br />
<strong>Cilantro-lime Vinaigrette</strong><br />
<br />
<strong></strong></div><strong>Ingredients: </strong><br />
<ul><li> 3 tablespoons fresh lime juice, more to taste</li>
<li>1/2 cup minced fresh cilantro</li>
<li>1/4 teaspoon kosher salt</li>
<li>Freshly ground pepper to taste</li>
<li>Pinch cayenne pepper</li>
<li>1/4 teaspoon sugar</li>
<li>3 1/2 tablespoons vegetable oil</li>
</ul><strong>Directions:</strong><br />
<ol><li>Mix above and adjust according to taste. Pour over salad and enjoy!</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-80470596009889393962011-02-14T10:42:00.000-08:002011-08-12T23:07:53.844-07:00Veggie Paella<div>I never thought I would like paella...mainly because it is almost always made with seafood. Then I went to Cascal and had an amazing paella! That set me on a mission to recreate the paella. After a few missteps and tries, here is the recipe that comes the closest to their paella. The next modification will be to make the romesco sauce that is added at the end. That will make this closer to the Cascal version.<br />
Just a note about the recipe, I've used the vegetables I like. You can vary this recipe and use many different vegetables. I've varied it many times using kale, spinach, and broccoli.</div><div><br />
<strong>Veggie Paella</strong><br />
<em><span style="font-size: x-small;">Serves 4-6 people</span></em></div><div><br />
<strong>Ingredients:</strong></div><br />
<ul><li>2 cups rice (I used basmati)</li>
<li>2 tablespoons olive oil</li>
<li>1 large onion, chopped</li>
<li>5 garlic cloves (or more depending on your taste)</li>
<li>4 cups veggie broth</li>
<li>1 red bell pepper, chopped</li>
<li>1 green bell pepper, chopped</li>
<li>1 cup garbanzo beans</li>
<li>4 medium tomatoes or 1 cup tomato sauce</li>
<li>2 cups artichoke hearts (used frozen)</li>
<li>2 cups zucchini, chopped</li>
<li>1/2 cup peas</li>
<li>1 large bunch cilantro + 1/2 cup parsley, blended with 1/4 cup water</li>
<li>3/4 teaspoon paprika</li>
<li>salt to taste</li>
</ul><strong>Directions:</strong><br />
<br />
<ol><li>Warm olive oil over medium heat. Add onions and saute. Add garlic and rice and saute for 3 minutes.</li>
<li>Add zucchini and artichokes and cook for a few minutes. Add tomatoes and stir for a few minutes. Add veggie broth, and cilantro/parsley mixture and bring to a boil. Add the garbanzo beans, peas, bell pepper and salt. </li>
<li>Cook until the rice is done. This may take 15-20 minutes.</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-15289249181470852612011-02-14T10:33:00.000-08:002011-02-14T10:33:27.330-08:00Chai Cupcakes...Eggless!I made these Chai Cupcakes for a chaat and cupcake get together. I wanted to make a cupcake that would complement all the yummy chaat (aka Indian snacks). I came across this recipe from Love & Olive Oil site and modified it after finding another recipe. (I didn't want to use soymilk...)<br />
<br />
<strong>Ingredients</strong><br />
<br />
<ul><li>1 cup milk</li>
<li>2 tablespoons loose black tea or tea bags</li>
<li>1/2 cup canola oil</li>
<li>1/2 cup yogurt</li>
<li>3/4 cup sugar</li>
<li>1 1/3 cup all purpose flour</li>
<li>1/4 teaspoon baking soda</li>
<li>1/2 teaspoon baking powder</li>
<li>1/4 teaspoon salt</li>
<li>1 tablespoon of chai masala</li>
<li>1/2 teaspoon ginger powder</li>
<li>1/2 cup confectioner sugar</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/4 teaspoon nutmeg</li>
</ul><strong>Directions</strong><br />
<ol><li>Preheat oven to 375F</li>
<li>Heat milk and add chai. Boil and take off the stove. Let sit for 10 min to cool.</li>
<li>In a large bowl, whisk together the oil, yogurt, sugar, vanilla and tea mixture until smooth.</li>
<li>In a separate bowl, sift flour, baking powder, baking soda, salt and masala.</li>
<li>Add dry ingredients to wet ingredients until lumps gone. Fill in cupcake pans and bake until toothpick comes clean. (~20-22 minutes).</li>
<li>Once the cupcakes are cooled, sift sugar over cooled cupcakes. (Make sure the cupcakes are thoroughly cooled or the sugar will just melt!)</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-58454448210142807452011-02-14T10:26:00.000-08:002011-02-14T10:26:12.262-08:00Simple SorbetThis is by far the EASIEST recipe I've ever tried and one of the tastiest. This is a great way to make a tasty summer time treat! I got this receipe from Prevention magazine and modified it very slightly by replacing the sugar with honey.<br />
<br />
<strong>Simple Sorbet</strong><br />
<em><span style="font-size: x-small;">Adapted from Prevention Magazine</span></em><br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>1 lb frozen strawberries, mango or your favorite fruit*</li>
<li>1/2 cup plain yogurt (the full fat version works well)</li>
<li>honey (to taste)</li>
</ul><strong>Directions:</strong><br />
<ol><li>Put all the ingredients in a food processor (or a Vita Mix if you have it) and puree until creamy. If the fruit doesn't blend, add a little bit of water. You can eat immediately or freeze it. I've put this into Popsicle molds and it has been a hit!</li>
</ol><em><span style="background-color: silver; font-size: x-small;">*Note: You can take fresh fruit, clean and freeze to use for this recipe. I did that and it worked just as well.</span></em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-78163593369394602852011-02-14T10:07:00.000-08:002011-02-14T10:44:57.856-08:00Batata Harra (Lebanese Potatoes with Cilantro)<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfCqLp_zvWPKLYxWZQ1VOTz-Pz-0DJnOGGm-3_JtG-xDeDLTUgmBlZ6uw_ky7qT57WokHXcVC1sucl3HgJeFwloMkvLeLEWs2wH8HElur-J8MzwR9VGsgyE9UrF1MnGKLotfn3k0vxlQ/s1600/IMG_4064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfCqLp_zvWPKLYxWZQ1VOTz-Pz-0DJnOGGm-3_JtG-xDeDLTUgmBlZ6uw_ky7qT57WokHXcVC1sucl3HgJeFwloMkvLeLEWs2wH8HElur-J8MzwR9VGsgyE9UrF1MnGKLotfn3k0vxlQ/s400/IMG_4064.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I fell in love with these potatoes at Open Sesame in Long Beach. They were so tasty that I set out to find the recipe. I didn't have to look too hard as the NY Times had it posted! I modified the recipe as I do not like frying. The original recipe calls for russet potatoes, but have made these with different varieties of potatoes and they turn out great.</div><br />
<strong>Batata Harra</strong><br />
<em><span style="font-size: x-small;">Adapted from <a href="http://dinersjournal.blogs.nytimes.com/2010/04/19/lebanese-potatoes-with-cilantro-sauce/">NY Times</a></span></em><br />
<br />
<strong>Ingredients</strong><br />
<ul><li>4 potatoes </li>
<li>3-4 tablespoons of oil (use any kind you like)</li>
<li>3 tablespoons of minced garlic</li>
<li>1/2 cup minced cilantro</li>
<li>1 3/4 tablespoons paprika</li>
<li>1 teaspoon cayenne (optional, I left it out)</li>
<li>salt to taste</li>
<li>2 tablespoons of fresh lemon juice</li>
<li>2 tablespoons minced parsley (optional, but tasty)</li>
</ul><strong>Directions</strong><br />
<ol><li>Cut potatoes into cubes. (You can peel them or leave the peel on). Place them in a microwave safe bowl/dish with 1 tablespoon of oil. Cover tightly with plastic wrap and microwave for 5-7 minutes to par cook.</li>
<li>Heat a pan on medium-low with 2 tablespoons of oil. Add garlic and cover. Cook for ~3 minutes, but be careful not to burn the garlic. Add the cilantro and wilt it for ~1-2 minutes. Remove sauce from pan and set aside.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat a pan over medium heat with 1 tablespoon of oil. (This works really well in non-stick pans to avoid messy clean-up). Add the potatoes from the microwave. Do not stir! Let them cook for a few minutes until brown and then flip using a spatula. Continue cooking on all sides until browned.</li>
<li>Once the potatoes are cooked, take out into dish. Add the cilantro-garlic sauce, lemon juice, paprika, cayenne (if using), and salt and toss. Enjoy warm.</li>
</ol>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5369915351390745016.post-38130928465099116352010-11-18T13:00:00.000-08:002010-11-18T13:00:48.150-08:00Carrot Zucchini BreadThis recipe is from a great cookbook I received from my sis. I absolutely LOVE this bread and could eat loads of it...thankfully it is full of veggies too! Try it out and try to resist eating more than one slice. I modified the recipe to decrease the sugar and omit the candied ginger (didn't have any at the time). <br />
<br />
<strong>Carrot Zucchini Bread</strong><br />
<em><span style="font-size: x-small;">Adapted from "Eating Local: The Cookbook Inspired by America's Farmers)</span></em><br />
<br />
<strong>Ingredients:</strong><br />
<br />
<ul><li>3 cups unbleached all purpose flour</li>
<li>1 3/4 teaspoon ground ginger</li>
<li>1 1/2 teaspoon ground cinnamon</li>
<li>1 tsp baking soda</li>
<li>1/2 teaspoon baking powder</li>
<li>1/2 teaspoon salt</li>
<li>3 eggs</li>
<li>1 cups oil (canola is recommended, I've used olive oil)</li>
<li>1 cup sugar (add more if you want it sweeter)</li>
<li>2 teaspoons vanilla extract</li>
<li>1 cup carrots, peeled and grated (large grater holes)</li>
<li>1 cup zucchini, peeled and grated (large grater holes)</li>
</ul><strong>Directions:</strong><br />
<ol><li>Preheat oven to 325F. Coat two 8.5 x 4.5 x 2.75 inch loaf pans with nonstick spray.</li>
<li>Sift together with flour, ginger, cinnamon, baking soda, and baking powder into a medium bowl. Stir in salt.</li>
<li>In large bowl, whisk eggs until light and foamy. Add oil, sugar and vanilla, whisk until sugar dissolves. Whisk in carrots and zucchini.</li>
<li>Add ingredients from step two into wet mixture all at once. Stir with wooden spoon until just blended. Divide the batter equally between the two pans.</li>
<li>Bake until the breads are rise and are firm to touch and toothpick comes out clean. (About 1 hour) Let bread cool in pans on a rack for 10 min and then invert and finish cooling right side up on a rack.</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-46904893729272973782010-11-18T11:37:00.000-08:002010-11-18T11:37:00.927-08:00Double Chocolate BrowniesI am definitely NOT a chocolate fan, but alas, the hubby and kid are. I tried this recipe from Martha Stewart's "Best Chocoloate Recipes" section in Martha Stewart Living. The results? Delicious (by those that partake in the eating of chcoloate!). I've made the recipe a few times and experimented with the type of chocolate (from milk to dark) and the amount of sugar. I have a link below to the original recipe and you can see my variation below.<br />
<br />
<strong>Double Chocolate Brownies</strong><br />
<em><span style="font-size: x-small;">Makes 9 large squares</span></em><br />
<em><span style="font-size: x-small;"><a href="http://www.marthastewart.com/recipe/double-chocolate-brownies">Adapted from Martha Stewart</a></span></em><br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>6 tablespoons unsalted butter, plus more for pan </li>
<li>6 ounces chopped chocolate (take your pick: bittersweet, milk or dark; the better the chocolate, the better the brownies)</li>
<li>1/4 cup unsweetened cocoa powder (not Dutch-process) </li>
<li>3/4 cup all-purpose flour </li>
<li>1/4 teaspoon baking powder </li>
<li>1/4 teaspoon salt </li>
<li>1/2 cup sugar (add more if you like super sweet brownies)</li>
<li>2 large eggs </li>
<li>2 teaspoons pure vanilla extract</li>
</ul><strong>Directions:</strong><br />
<ol><li>Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside. </li>
<li>Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly. </li>
<li>Whisk together flour, baking powder, and salt in a separate bowl; set aside. </li>
<li>Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated. </li>
<li>Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares. </li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-79371348029181987052010-11-18T11:34:00.000-08:002010-11-18T11:34:37.560-08:00Lemon RiceI fell in love with lemon rice after having at at a party. Its a nice way to use leftover rice and super tasty! I forget where I got the original recipe...but here is my take on it.<br />
<br />
<strong>Lemon Rice </strong><br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>1.5 cups leftover rice</li>
<li>1 large onion chopped</li>
<li>2 green chilies</li>
<li>½ cup roasted cashews</li>
<li>¼ tsp haldi (turmeric)</li>
<li>1 lemon juiced</li>
<li>½ tsp lemon zest</li>
<li>Salt to taste</li>
<li>1 teaspoon mustard seeds (rai)</li>
<li>1 tablespoon channa dal</li>
<li>½ tablespoon urad dal</li>
<li>Pinch hing</li>
<li>15-18 curry leaves (limdi)</li>
</ul><strong>Directions:</strong><br />
<br />
<ol><li>Heat oil in pan on medium high heat. Add rai. When it pops, add channa dal and urad dal and saute until they turn brown. Add hing and curry leaves.</li>
<li>Then add onion and saute until translucent. Then add turmeric and green chilies.</li>
<li>Next add the cooked rice, lemon juice, lemon zest and salt. Mix well.</li>
<li>Turn off the heat and add roasted cashews.</li>
<li>Serve with raita or yogurt.</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-42533029984050187512010-06-01T15:31:00.000-07:002010-11-18T11:35:24.757-08:00Indian Mexican RiceWhen I saw this recipe on <a href="http://saffrontrail.blogspot.com/2010/05/book-review-modern-spice-by-monica.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+SaffronTrail+%28Saffron+Trail%29&utm_content=Google+Reader">Saffron Trail</a>, I had to try it! I got Monica <span class="goog-spellcheck-word">Bhide's</span> book "Modern Spice" from the library to get a better look at it as well. This recipe (with some modifications made) was great! A nice one pot meal that even the kid ate up! I will modify this recipe even more next time to make it with black beans.<br />
<br />
<strong>Indian Mexican Rice</strong><br />
<em><span style="font-size: x-small;">Adapted from the recipe by Monica <span class="goog-spellcheck-word">Bhide</span></span></em><br />
<span style="font-size: x-small;"><em>Makes 4 servings</em></span><br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>1 tbsp oil </li>
<li>1 red onion, finely chopped</li>
<li>4 garlic cloves, minced (add less if you don't like garlic)</li>
<li>1 tsp cumin seeds</li>
<li>1/4 tsp turmeric </li>
<li>1/8 tsp red chili powder (add more/less to suit your taste)</li>
<li>1 tsp roasted cumin powder</li>
<li>1 tsp dried Mexican oregano </li>
<li>1 cup cooked kidney beans </li>
<li>3/4 cup fresh sweet corn kernels</li>
<li>1 cup diced red tomatoes</li>
<li>1 cup mixed red/yellow bell pepper, chopped</li>
<li>1 cup <span class="goog-spellcheck-word">basmati</span> rice</li>
<li>1/2 tsp salt (add more/less to your taste)</li>
<li>2.5 cups water</li>
</ul><strong>Directions</strong><br />
<ol><li>Heat oil in a large pan. Add whole cumin. When it turns brown, add the garlic and onions and stir for ~5 minutes until soft. Add rice and cook for a few minutes until rice is coated with oil. This helps the rice absorb more flavor. </li>
<li>Add the remaining spices and stir. Cook for ~30 seconds. </li>
<li>Add remaining ingredients, salt and water. Once the water comes to a boil, lower heat and cover and cook until rice is done (~10-12 minutes). </li>
<li><em>Optional: </em>If you made your rice mild (to serve multiple palates), add a dash or two of your favorite hot sauce to bring out all the flavors.</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-44566500037811554182010-05-05T09:45:00.000-07:002011-05-04T10:58:11.287-07:00Tawa Pulao<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVHkPDeXXRpdwz3el6Wt2nBF0emAaSHZc5caXDgQ7BTgteMzV1nQh0RMQ9cpBoun70hxAR2zNBXU-_Su4_OWrhNEhXP8hP0OWUsUE4kbs9xJmwKDIj1q9XLTVHYM80fuovVFZUHDN9cc/s1600/IMG_4570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVHkPDeXXRpdwz3el6Wt2nBF0emAaSHZc5caXDgQ7BTgteMzV1nQh0RMQ9cpBoun70hxAR2zNBXU-_Su4_OWrhNEhXP8hP0OWUsUE4kbs9xJmwKDIj1q9XLTVHYM80fuovVFZUHDN9cc/s320/IMG_4570.JPG" width="320px" /></a></div><br />
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I found this yummy yummy pulao recipe from another site. It was a great find and goes well with some cool raita or dahi (yogurt). It was the perfect recipe because I already had all the veggies cut up from making mexican pizzas! This is my slight variation from the one on <a href="http://chefinyou.com/2010/05/tawa-pulao-recipe/">Chef in You</a>. <br />
<br />
<strong>Tawa Pulao</strong><br />
<em><span style="font-size: x-small;">Serves 4</span></em><br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>1 tablespoon olive oil</li>
<li>1 teaspoon cumin seeds </li>
<li>1 teaspoon fennel seeds </li>
<li>2 inch ginger, grated </li>
<li>4-6 minced garlic garlic</li>
<li>1 large onion, chopped </li>
<li>1/2 red green bell pepper, chopped</li>
<li>1/2 green bell pepper, chopped</li>
<li>3-4 large tomatoes, chopped finely </li>
<li>1/4 tsp turmeric powder </li>
<li>1 tbsp Pav Bhaji masala (or more to taste)</li>
<li>1/2 cup green peas, frozen (if using fresh, boil it before hand) </li>
<li>1 cup baby spinach chopped</li>
<li>2-3 green chillies (optionals) </li>
<li>~2-1/2 cups cooked rice (leftovers work great) </li>
<li>1 cup cooked garbanzo beans</li>
<li>fresh cilantro leaves for garnish, as needed </li>
</ul><strong>Directions:</strong><br />
<ol><li>Heat oil over medium heat. Add cumin and fennel. When aromatic, add onions, ginger, garlic, chillies along with salt. Cook for a few minutes.</li>
<li>Add the chopped tomatoes, garbanzo beans and bell peppers with a few tablespoons of water. Add spices and cook for a few minutes until water comes out of tomatoes. Simmer until tomatoes are cooked.</li>
<li>Add the spinach and peas and cook for ~2 minutes until spinach wilts. Once done, add rice and cilantro. Mix and cook for another 2-3 minutes.</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-19071619014404847242010-05-04T16:42:00.000-07:002011-02-14T10:47:34.072-08:00Muthiya!I absolutely LOVE muthiya. It is a favorite dish of childhood made with leftover rice. I could never get mine to taste like my mom's...until she gave me her recipe in detail. Now the kid and I enjoy these...we're still working on the hubby to enjoy them. They are steamed dumplings? Not sure how to describe them other than they are yummy and healthy!<br />
<br />
<strong>Muthiya</strong><br />
<br />
<strong>Ingredients</strong><br />
<ul><li>1.5 cups of wheat flour</li>
<li>3 tablespoons of besan (chickpea flour)</li>
<li>1 tablespoon of semolina or rava</li>
<li>1/2 cup (or more) leftover rice mashed</li>
<li>1 cup chopped spinach</li>
<li>salt to taste</li>
<li>1/4 teaspoon haldi</li>
<li>1 tablespoon minced/grated ginger</li>
<li>1 jalepeno (optional)</li>
<li>1/4 cup yogurt</li>
<li>1 tablespoon yogurt</li>
<li>Tadka/Vagar: 1 tablespoon oil; 1 teaspoon mustard seeds; 1 teaspoon sesame seeds)</li>
</ul><strong>Directions:</strong><br />
<ol><li>Mix all of the above except tadka/vagar and yogurt. Add yogurt to mix. Do not make the dough/batter too soft or sticky. Add additional yogurt and water as needed.</li>
<li>Set aside for 20 minutes.</li>
<li>Make into small logs (will have to post pictures later). Place in steamer. Steam for 10-15 minutes until soft.</li>
<li>Once done, set aside for 5 minutes. Once cooled somewhat, cut into small circles. </li>
<li>Heat oil and mustard seeds in pan. When crackle, add sesame seeds and steamed muthiyas. Brown for a few minutes and enjoy with some chai or on its own!</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5369915351390745016.post-73013211605698264802010-05-04T16:34:00.000-07:002010-05-04T16:34:37.369-07:00Bengali DalI found this recipe in my quest to make different dals and it is a keeper. I found it in a recipe book from the library and adapted it to meet my taste!<br />
<br />
<strong>Bengali Dal</strong><br />
<em><span style="font-size: x-small;">Serves 4</span></em><br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>1 cup channa dal</li>
<li>1 tablespoon oil</li>
<li>2 tablespoon of panch pharon mixture (equal parts cumin, fennel, fenugreek, black mustard and nigella seeds)</li>
<li>2 teaspoons amchoor</li>
<li>1/2 teaspoon haldi/turmeric</li>
<li>chopped/sliced red onions for garnish</li>
</ul><strong>Directions:</strong><br />
<ol><li>Wash channa dal and soak for 30 minutes.</li>
<li>Heat oil in small pan and add panch pharon. Add mango powder and dal. Add salt, haldi and 2 cups of water.</li>
<li>Cook in pressure cooker for 7 minutes or 4 whistles or on stove top until dal is cooked.</li>
<li>Enjoy with rice with red onions on top.</li>
</ol>Unknownnoreply@blogger.com0