Vegetarian on Dan Tasse dot com

Salt-brined fermented radishes

Sun, 04 May 2025 01:57:00 +0000

4 tbsp salt

2 tbsp honey

2 qt water

1 1/2 lb radishes

1 tbsp allspice berries

Dissolve salt and honey in water. Remove leaves and stalks from radishes, put radishes and allspice in the jar, covering with brine. Cover and ferment at room temperature for 4-5 days. They should be crisp, not mushy at all. Store in the refrigerator for up to a few months.

Source: Fresh from Poland by Michał Korkosz

Kopytka with mushroom-mustard sauce

Sun, 04 May 2025 01:54:00 +0000

1 lb yukon gold potatoes

1 large egg

1 cup/130g flour

salt

3 tbsp butter

300g fresh mushrooms, sliced into quarters

1/4 cup bison grass or other herbal vodka

1 cup cream

2 tbsp whole grain mustard

1 tsp honey

parsley

Boil potatoes in skins 30-40 minutes, cool, mash. Add egg and stir, add flour and 1 tsp salt and stir. Knead about 2 min until smooth but not elastic. Divide into 4 pieces, roll each piece into a rope about 1/2 inch thick, and cut into diamond-shaped pieces.

Boil a pot of salted water. Drop dumplings in, cook until they float to the surface, drain. Save 1 cup of cooking water.

Heat butter, cook mushrooms until golden, 7 min. Add vodka, stir until evaporated; add cream, mustard, and honey, cook 2 minutes. Add dumplings and dumpling water, toss until heated through, top with parsley and salt and pepper.

Source: Fresh from Poland by Michał Korkosz

Potato salad with radish and pear

Sun, 04 May 2025 01:49:00 +0000

2 lbs waxy potatoes, halved

2 tbsp honey

2 tbsp lemon juice

3 tbsp whole grain mustard

1/4 cup canola oil

2 pears, cored and chopped

1 1/2 cups fermented radishes (probably substitute with another pickled vegetable instead of fresh radish)

1/2 cup/15g parsley, chopped

Put potatoes in cold water, boil then simmer about 15 min until tender. Mix honey, lemon juice, mustard, and oil, salt and pepper, and shake. Mix everything.

Source: Fresh from Poland by Michał Korkosz

Barley Risotto

Sun, 04 May 2025 01:46:00 +0000

3 cups vegetable broth

200g/1 cup pearl barley

3 tbsp unsalted butter

1 large onion, chopped

3 garlic cloves, thinly sliced

1 lb asparagus, trimmed, 1 inch pieces

1 cup dry apple cider

1/2 tsp grated lemon zest

1/2 cup grated Parmesan cheese

2 tbsp soft goat cheese

Boil broth, stir in barley, cook 20-30 min until mostly absorbed. In another pan, cook onion in butter until nearly soft, add garlic and asparagus, cook 2 min. Stir in barley and cider, cook on high until barley absorbs liquid, 2-3 min. Add lemon zest, Parmesan, and goat cheese.

Source: Fresh from Poland by Michał Korkosz

Kuku Sabzi

Fri, 18 Apr 2025 16:14:00 +0000

5 tbsp olive oil
2 cups flat-leaf parsley, leaves
2 cups cilantro, leaves and tender stems
1 cup roughly chopped fresh dill
6 scallions, trimmed and coarsely chopped
1 1/2 tsp baking powder
1 tsp kosher salt
3/4 tsp ground green cardamom
3/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground black pepper
6 large eggs
1/2 cup walnuts, toasted and chopped (optional)
1/3 cup dried cranberries, coarsely chopped (optional)

Preheat oven to 375 degrees F.
Optional: Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground. Set aside for now.
In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
Serve with a dollop of yogurt.

Source: https://www.themediterraneandish.com/kuku-sabzi-persian-baked-omelet/

Ash Reshteh

Fri, 18 Apr 2025 16:12:00 +0000

6 tablespoons olive oil
2 onions yellow or Vidalia, large, thinly sliced
5 cloves garlic grated
1 teaspoon turmeric
2 tablespoons dried mint
1 1/2 cup dried beans (chickpeas, kidney, and navy) soaked overnight, or 2 cans beans
6 cups water or lamb/beef stock, adjust as needed
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt adjust as needed
1/2 cup green lentils
2 cups spinach chopped
1 1/2 cups cilantro chopped
1 1/2 cups parsley chopped
1 cup green onions or leeks, chopped
1/2 cup fenugreek leaves chopped or 2 tablespoons dried fenugreek leaves
1/2 cup dill chopped
1 tablespoon all purpose flour
90 grams reshteh or linguini noodles
1 cup kashk sour cream, crème fraiche or 1/4 cup vinegar
2 tablespoons lemon juice adjust as needed

Saute onions and then garlic until golden brown. Turn off heat, stir in turmeric. Set aside 1/3 of this; add the dried mint and save it for a garnish.
If using dried beans, add beans, water, salt and pepper, boil, simmer 45-60 minutes. (if using canned beans, skip this step)
Add lentils, cook 15 minutes.
Add herbs and greens, simmer 30-45 minutes. (If using canned beans, add them after 15-30)
Mix a little soup with flour in a small bowl, then add to the soup to thicken.
Add the reshteh or linguini noodles and cook for about 10 to 15 minutes until the noodles are all but done (al dente). Stir lemon juice into the soup as per taste.
Adjust the consistency, salt, lemon juice and other seasonings to taste. Stir some of the kashk or sour cream and the caramelized onion-mint oil mixture into the soup, saving most of it for garnish.
Ladle the Persian noodle soup into bowls and top with dollops of kashk or sour cream and the onion-mint oil mixture.
You may serve some additional lemon slices/vinegar/kashk or sour cream on the side.

Source: https://www.thedeliciouscrescent.com/persian-noodle-soup-with-beans-and-herbs/

Roasted eggplant and walnut salad

Wed, 16 Apr 2025 02:29:00 +0000

3 medium eggplants

100g feta cheese

4 cloves garlic, finely chopped

3 tbsp walnuts, chopped

2 tbsp fresh mint, chopped

4 tbsp olive oil

salt, pepper, chili, parsley

Roast eggplant (350 for 30 min or so) until very tender. Remove skin, chop flesh, place in strainer for 5 min to drain juices. Add everything else.

Source: Serbian Culinary Art by Jasmina Masala

Wild Mushroom and Leek Soup

Wed, 16 Apr 2025 02:22:00 +0000

2 leeks, white and pale green parts, chopped

2 tbsp butter, room temperature

600g wild mushrooms, roughly chopped

5c vegetable stock

2 cloves garlic, chopped

1 tbsp flour

3 tbsp milk

1 tbsp dill, chopped

1 tbsp mint, chopped

Saute leek in 1 tbsp butter for 10 minutes. Add mushrooms, cook 5 min. Add stock and garlic, boil, simmer, 20 min. Blend until smooth, return to heat. Blend 1 tbsp butter and 1 tbsp flour into a paste, add slowly to soup. Add milk, herbs, salt and pepper, simmer 10 min.

Source: Serbian Culinary Art by Jasmina Masala

Vegetarian Bigos

Tue, 07 Jan 2025 18:49:00 +0000

Oil
8oz mushrooms, halved
1 tbsp honey
2 tbsp butter
1 onion, thinly sliced
4 bay leaves
4 allspice berries
3 cloves
1/2 tsp caraway seeds
1/2 tsp smoked paprike
1/2 tsp sweet paprika
1/2 tsp dried savory or thyme
1/2 tsp dried marjoram
1/2 tsp coriander seeds
1/2 tsp mustard seeds
1 lb sauerkraut, drained and chopped
5 cups vegetable broth or water
1lb cabbage, cored and chopped
1 apple, preferably granny smith, cored and grated coarsely
1/2 cup smoked plums (optional; don't use unsmoked plums)
1/2 cup dried mushrooms
1 tsp tomato paste
1/4 cup green lentils
1/2 cup dry red wine
1 tsp honey
Chopped dill, for serving

Saute mushrooms until golden brown, 5 minutes. Add honey and salt, set aside.
Cook onion in butter, add all the spices, cook a couple minutes. Add sauerkraut, salt, and half the broth, cook 40 minutes or until sauerkraut softens.
Add everything else, simmer 3 hours or until you're tired.

Source: Fresh from Poland by Michał Korkosz

Dill pickle soup

Tue, 07 Jan 2025 18:48:00 +0000

Ogórkowa

3-4 russet potatoes (300g), peeled and chopped
1/4 cup butter
2 garlic cloves, thinly sliced
3 bay leaves
8oz kosher dill pickles
4 cups vegetable broth
3 tbsp chopped fresh dill
1/3 cup heavy cream (optional)

Boil potatoes in salted water with 2 tbsp butter. Cook 20 min or until softened. Drain, saving 1 cup of cooking water.
Heat 2 tbsp butter, cook garlic and bay leaves 30 seconds, add pickles and cook 15 minutes or until they soften. Add broth, potatoes, potato water, and dill. Simmer, season with pepper, add cream if desired.

Source: Fresh from Poland by Michał Korkosz

Tomato-apple soup with poured noodles

Tue, 07 Jan 2025 18:48:00 +0000

Pomidorówka z lanymi kluskami

2 tbsp butter
2 garlic cloves, peeled
1 tbsp dried marjoram
1 15oz can crushed tomatoes
1 medium gala apple, peeled, cored, and chopped
2 cups vegetable broth
1 tbsp tomato paste
3 tbsp sour cream
salt and pepper

For noodles:
2 large eggs
2 tbsp sour cream
salt
6-8 tbsp flour

Heat butter, add garlic and marjoram, cook 1 minute. Add everything else but the sour cream, cook 10-15 minutes until apple softens, puree with immersion blender.
Combine 1/4 cup hot soup with sour cream, then add back to pot.
Make the noodles: whisk together eggs, sour cream, and salt, then whisk in the flour a little at a time.
Boil water, add a spoonful of batter to the water, then pull it out with a slotted spoon when it rises to the top of the water. Repeat until you use all the batter.

Source: Fresh from Poland by Michał Korkosz

Amchoor Chana

Tue, 07 Jan 2025 18:47:00 +0000

2 tbsp oil
1 tsp cumin seeds
2 black, green, or white cardamom pods
1 or 2 cinnamon sticks
1 cup canned crushed tomatoes
2 tbsp amchoor/mango powder or lime juice
1 tbsp coriander, ground
1 tsp ground cumin
1 tsp salt
1/2 tsp cayenne
1/4 tsp turmeric
3 cups cooked chickpeas
4 tbsp cilantro
1/4 cup finely chopped red onion

Heat oil, add cumin seeds, cardamom, and cinnamon, cook until aromatic, 10-15 seconds. Add tomatoes, mango powder, coriander, ground cumin, salt, cayenne, turmeric. Simmer 5-10 minutes. Add chickpeas, 1 cup water, 2 tbsp cilantro. Simmer 20-25 minutes. Add onion and 2 tbsp cilantro, serve.

Source: 660 Curries by Raghavan Iyer

Chilled Beet Soup

Tue, 07 Jan 2025 18:47:00 +0000

Chłodnik Litewski

1 1/2 lb beets with greens
1 tsp sugar
3 medium Kirby cucumbers (or 6 little ones)
5 radishes, chopped into 1/2 inch pieces
2 cups buttermilk or kefir
1 1/4 cups sour cream
3 tbsp chopped fresh dill
3 tbsp chopped fresh chives
2 garlic cloves, minced
4 medium-boiled eggs, halved (optional)
5 medium yukon gold potatoes, cooked and chopped (optional)

Chop beet greens, set aside. Peel beets and cut into 1/4 inch chunks.
Boil water with sugar and 1/2 tsp salt. Cook beets 20 minutes or until tender. Add greens and stems for the last 5 minutes to lightly wilt, then drain, saving 1 cup.
Combine the beets, greens, and stems with half the cucumbers and radishes, buttermilk, sour cream, 2 tbsp dill, 2 tbsp chives, garlic, and reserved cooking water. Season with salt and a lot of pepper. Chill at least 2 hours.
Top with all the remaining ingredients, serve with eggs and potatoes.

Source: Fresh from Poland by Michał Korkosz

Blackened sweet corn chaat

Tue, 07 Jan 2025 18:46:00 +0000

4 ears corn or 24 oz sweet corn cans/frozen
2 tsp cumin, ground
2 tbsp butter
3/4 tsp ground black pepper
1/2 tsp ground red pepper
1/2 tsp salt
2 1/2 tbsp lemon juice
1/2 red onion, finely diced
1/2 cup cilantro, finely chopped
handful of sev (chickpea noodles)
1 lemon, quartered

Boil corn for 8 minutes and slice off kernels, if not already cooked. Heat cumin, add butter, then when it starts to smoke, add corn. Cook 6-8 minutes, letting it blacken and caramelize. Add black pepper, red pepper, salt, and lemon juice, cook until it sizzles off. Sprinkle with red onion, sev, and lemon; serve with lemon wedge.

Source: Fresh India by Meera Sodha

Sweet Potato Vindaloo

Tue, 07 Jan 2025 18:45:00 +0000

4 tbsp oil
6 cloves
1 star anise
20 black peppercorns
1 3-inch cinnamon stick
2 tsp cumin seeds
6 cloves garlic
2 inch piece of ginger, peeled and grated
5 tbsp white wine vinegar
1 tbsp ground red pepper, or to taste
2 medium onions, finely sliced
1 tsp salt
1 tsp sugar
1 14oz can plum tomatoes
2 lb sweet potatoes, peeled and chopped into 1 inch chunks
yogurt to serve

Heat 1 tbsp oil, then cloves, star anise, black pepper, cinnamon, cumin. Cook 2 minutes. Grind spices. Add garlic, ginger, vinegar, and red pepper, grind into a smooth paste.
Heat the rest of the oil, add onions, cook 15 minutes until brown and caramelized, then add spices, salt, and sugar. Cook a couple minutes, add tomatoes, 8oz water. Cover, cook 5 minutes, then add sweet potatoes, simmer 20-25 minutes until potatoes are tender. Serve with yogurt.

Source: Fresh India by Meera Sodha

Crispy roast potatoes

Tue, 23 Apr 2024 15:01:00 +0000

2 tbsp salt

1/2 teaspoon (4g) baking soda

4 pounds (about 2 kg) Yukon Gold/yellow potatoes, or russet supposedly but not as good IMO, peeled and cut into about 2" chunks

5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked fresh rosemary leaves, finely chopped (or whatever aromatic herbs you want to add)
3 medium cloves garlic, minced

Freshly ground black pepper
Small handful fresh parsley leaves, minced

Preheat oven to 450 (or 400 for convection).

Boil water with salt and baking soda. Add potatoes, boil about 10 minutes or until you can easily put a knife in one.

Meanwhile, heat oil with garlic and herbs in another pan.

Let potatoes sit for about a minute, then toss with garlic-herb oil and salt and pepper. They should get a little mashy on the outside, that's good.

Roast at 400-450 for 20 minutes, turn, maybe 20-40 minutes more. If you cut them smaller (as I usually do, by habit) they might even be done after the first 20 minutes.

Source: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

wizard's banana bread

Tue, 20 Feb 2024 16:29:00 +0000

250g flour
1 tsp baking powder
1 tsp bread soda (baking soda)
¼ tsp salt
¼ tsp cinnamon
1 ¾ mashed bananas
1 tbsp milk
110g butter
200g sugar
2 eggs
175g milk choc chips

Mix sifted flour, baking powder, bread soda, salt, and cinnamon in first bowl.
Mash the bananas in the second bowl.
In the third bowl, cream the butter and sugar until light and fluffy.
Add the eggs 1 at a time mixing after each.
Mix in the milk, mashed bananas, flour mix, and choc chips.
Pour into lined loaf tins + bake @ 170 degrees celcius for 1 hour, 10 minutes.

source: a group chat that's gonna self destruct in 4 days. haven't made it yet

Peach salad

Mon, 13 Jun 2022 06:27:00 +0000

1/2 red onion, soaked in ice water

2 tbsp white wine vinegar

2 tsp honey

1-2 tsp dijon mustard

1/4 cup olive oil

6 peaches, sliced

1/2 cup walnuts

1/4 cup basil

1/4 cup mint

Mix the onion, vinegar, honey, mustard, olive oil. Mix everything.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/peach-salad-3764779

Bread salad

Mon, 13 Jun 2022 06:24:00 +0000

1/4 cup quinoa

4 slices sourdough bread

1/3 cup olive oil

salt

4 ripe tomatoes

3 small cucumbers, unpeeled

1/2 small red onion, thinly sliced

4 tbsp cilantro

2 tbsp mint

2 tbsp parsley

1 tbsp lemon juice

3/4 tbsp red wine vinegar

2 small garlic cloves, crushed

black pepper

Preheat oven to 350. Cook quinoa.

Brush bread with olive oil and salt, bake 10 minutes, turning halfway through. Break into chunks.

Dice tomatoes and cucumbers, add everything.

Source: Plenty by Yotam Ottolenghi

Mujadara

Mon, 13 Jun 2022 05:55:00 +0000

1 cup coarse bulgur wheat

1 cup small green lentils

2-3 tsp lebanese spice blend (allspice, cinnamon, black pepper, cardamom, coriander, ginger, clove)

1 tbsp butter

1/4 cup olive oil

2 large onions, sliced evenly

Boil 1 1/4 cup water, add butter, bulgur, 1 tsp spice mix, some salt. Simmer until cooked.

Cook lentils, adding some salt and 1 tsp spice blend

Cook onions until caramelized, add wheat and lentils, and more spice blend if you want.

Source: http://www.spicetreeorganics.com/mujadara

Broiled Vegetable Soup

Mon, 13 Jun 2022 05:43:00 +0000

3 eggplants

2 red bell peppers

3 medium tomatoes.

2 red onions, finely diced

olive oil

3/4 cup basil leaves, torn

4 oregano sprigs, leaves picked

10 garlic cloves, peeled

1 quart vegetable stock

4 cups freshly cooked or canned lima beans

Prick eggplants with a knife, broil 30 minutes.

Put bell peppers in another pan, turn eggplants over, broil 15 min more.

Put tomatoes in a third pan, broil all for 15 min, remove. Cover peppers with foil, let them all cool.

Saute onions about 20 minutes until soft and golden.

Get the flesh out of the eggplants, chop. Peel the peppers, I guess.

Add everything except the beans and half the basil, simmer 15 minutes, then puree with an immersion or regular blender. Add beans and the other half of the basil.

Serve with lemon slices or Greek yogurt.

Source: Plenty by Yotam Ottolenghi

Stuffed anaheim peppers

Mon, 13 Jun 2022 05:34:00 +0000

8 large anaheim peppers

3 tbsp oil

1/2 cup raw peanuts

2 tbsp white sesame seeds

1 red onion, coarsely chopped

2-4 green chiles

1 1/2 tsp salt

4 tbsp cilantro

1/2 cup shredded dried coconut, reconstituted

1/2 tsp garam masala

1/4 tsp turmeric

Cut peppers, remove seeds, vein, and ribs.

Heat oil, roast peanuts until browned, 2-3 min, remove.

Heat sesame seeds, remove.

Put peanuts in food processor, blend until like breadcrumbs, add to seeds.

Put onion and chiles in food processor, mince, add to sesame-peanut mixture, add 1 tsp salt and 2 tbsp cilantro.

Stuff this mixture into the peppers.

Pour 1 cup water into blender, add coconut, garam masala, turmeric, and 1/2 tsp salt, puree.

Heat oil, add peppers, cook for 6-10 min, turning every 2 min.

Pour coconut sauce over peppers, cover, simmer 20-25 min.

Remove peppers, then simmer sauce 5-8 minutes until thickened. Add 2 tbsp cilantro. Pour sauce over peppers.

Source: 660 Curries by Raghavan Iyer

Dan's note: this takes kind of a while

Aloo Pudhina Rajmah

Mon, 13 Jun 2022 05:26:00 +0000

1 tomato, coarsely chopped

1 small red onion, coarsely chopped

1/4 cup tightly packed fresh mint leaves

2 slices fresh ginger

1/4 tsp black peppercorns

1/4 tsp turmeric

3-5 chiles

1 3" cinnamon stick

2 tbsp ghee or oil

1 tsp cumin seeds

2 potatoes, cut into 1/2 inch cubes

3 cups cooked kidney beans

1/2 cup yogurt

2 tbsp heavy cream

1 tsp garam masala

1 1/2 tsp salt

2 tbsp cilantro

Non-pantry: tomato, onion, mint, ginger, potatoes, yogurt, cream, cilantro

Blend tomato, onion, mint, ginger, peppercorns, turmeric, chiles, cinnamon.

Heat ghee, add cumin seeds, then sauce, simmer 10-15 minutes.

Add potatoes, then kidney beans and 1 cup water, simmer 15-20 minutes.

Whisk yogurt and cream in a small bowl. (cream is important; keeps yogurt from curdling.)

Add yogurt, garam masala, salt, cilantro, simmer a few minutes.

Source: 660 Curries by Raghavan Iyer

Chana Masala

Mon, 13 Jun 2022 05:11:00 +0000

2 tbsp ghee or oil

1 tsp cumin seeds

1 tsp ground cumin

2 tbsp ginger paste

1 tbsp garlic paste

2 tbsp tomato paste

1 tbsp ground coriander

1 tbsp amchoor/mango powder or lime juice

1 tsp ground red pepper

1/2 tsp turmeric

4 cups cooked chickpeas

4 tbsp cilantro

1 1/2 tsp salt

1/2 c chopped red onion

Heat ghee and cumin seeds until they sizzle, then ginger/garlic until they brown, then 1 cup water and tomato paste, coriander, mango powder, cayenne, turmeric, cumin. Simmer 5-10 minutes.

Add 2 cups water, chickpeas, cilantro, and salt, cook 15-18 minutes.

Top with more cilantro and red onion.

Source: 660 Curries by Raghavan Iyer

Bengali coconut dal

Mon, 13 Jun 2022 05:04:00 +0000

1 1/2 c chana dal

4 tbsp coconut

2 tbsp mustard or canola oil

3 cloves garlic, finely sliced

1 3/4" piece ginger, peeled and grated

2 red chiles, halved

3 medium ripe tomatoes, chopped

1/2 tsp ground turmeric

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

1 tsp salt

1 tsp sugar

Wash dal, soak 1hr in warm water, then boil 45 min.

Toast coconut in a frying pan, then put aside.

Heat oil, add ginger, garlic, chiles, until browning, then add tomatoes, 5 min. Add spices, salt, and sugar. Fry a few minutes, then combine everything. Cook 5 minutes, adding water or salt as necessary.

Source: Fresh India by Meera Sodha

Malai Broccoli

Mon, 13 Jun 2022 05:00:00 +0000

1 1/2 lb broccoli florets

8oz cream cheese (optional, it turns out)

1 tsp ground black pepper

1 tsp ground cardamom

1 tsp salt

1/3 of a nutmeg, grated

4 tbsp Greek yogurt (more if you're not using cream cheese)

3/4 cup ground almonds

3 tbsp lemon juice

Non-pantry: broccoli, cream cheese, greek yogurt, almonds, lemon juice

Preheat oven to 400, line 2 pans with parchment. Mix everything but the broccoli, then add the broccoli and mix well with your hands. Roast 10 min, turn, roast 10 min more or until it's a little charred and tender.

Source: Fresh India by Meera Sodha

Punjabi dum aloo

Mon, 13 Jun 2022 04:57:00 +0000

1/4 cup unsalted cashews, soaked in 1/2 cup boiling water

1 tsp fennel seeds

2 lb baby new potatoes

4 tbsp canola oil

1 large yellow onion, sliced

1 1/2 inch piece of ginger, peeled and grated

1 14oz can of tomatoes

1 tsp garam masala

1 tsp ground red chile

1 tsp salt

(non-pantry ingredients: potatoes, onion, ginger, cashews. unusual cookware: food processor/blender)

Soak cashews. Crush fennel seeds.

Halve or quarter larger potatoes. Fry about 8 minutes.

Blend cashews and liquid to a fine paste.

Fry onion 10 min until soft and golden. Add ginger and garlic, 2 min, then tomatoes, 5-8 min until softened and reduced. Add fennel, garam masala, red chile, and salt, mix, then cashew paste. 2 min then 1 1/2 c water and stir.

Add potatoes back in,put lid on, cook 10-15 min until tender.

Source: Fresh India by Meera Sodha

Saag Paneer

Fri, 15 Apr 2022 03:13:00 +0000

2 tbsp oil

1 red onion, thinly sliced

6 cloves garlic, chopped

4 slices ginger (2in x1in, chopped)

2 tsp untoasted garam masala

1/2 tsp turmeric

2 tbsp tomato paste

8oz spinach leaves

8oz mustard greens or kale

1 1/2 tsp salt

1 1/4 lb paneer, in 1/2-inch cubes

1/2 cup heavy cream

1/2 tsp garam masala

Fry paneer in oil, set aside.

Heat oil, add onion, garlic, ginger, stir-fry 8-10 min. Remove from heat, add garam masala and turmeric. Add tomato paste and 1/4 cup water, blend, return to skillet. Add greens, cover, steam, cook 10-15 min. Blend again (optional). Add salt, paneer, cream, garam masala, simmer 5-8 minutes.

Source: 660 Curries by Raghavan Iyer

Tomato Sauce

Mon, 03 May 2021 01:58:00 +0000

olive oil

2 red or yellow onions, sliced thinly

salt

4 garlic cloves

4 lbs ripe tomatoes, or 2 28oz cans San Marzano or Roma tomatoes

16 basil leaves or 1 tbsp dried oregano

Heat olive oil. Add onions, cook on medium for about 15 minutes until translucent, don't let them burn. Crush or blend tomatoes. Add a little more oil and then garlic to the onion pan, then add tomatoes. Cook on low, stirring every so often to avoid burning, about 25-40 minutes until the tomatoes stop tasting raw/tinny. Then bring to a simmer, add 3/4 cup olive oil, remove from heat. Add pasta to sauce, mix. Thin with pasta water or olive oil as needed.

Source: Salt Fat Acid Heat by Samin Nosrat

Tuscan bean and kale soup

Mon, 03 May 2021 01:26:00 +0000

Olive oil

Optional: 2oz pancetta or bacon, diced

1 medium yellow onion, diced

2 celery stalks, diced

3 carrots, diced

2 bay leaves

2 garlic cloves, thinly sliced

2 cups crushed canned or fresh tomatoes

3 cups cook beans, from about 1 cup raw (or canned)

1 oz grated parmesan

parmesan rind

3-4 cups stock or water

2 bunches kale, thinly sliced

1/2 small head green or savoy cabbage, core removed, thinly sliced

Heat oil and pancetta until starts to brown. Add onion, celery, carrots, bay leaves, salt, pepper. Cook 15 min. Add a little more olive oil in the center and garlic, then tomatoes, cook about 8 min. Add beans, parmesan and rind, and stock or water to cover. Add about 1/4 cup olive oil, simmer. Add cabbage and kale, simmer again. Cook about 20 min.

Source: Salt Fat Acid Heat by Samin Nosrat

Gado-gado 3

Mon, 03 May 2021 01:21:00 +0000

4 garlic cloves

1 lemongrass stalk

2 tbsp sambal oelek

2 small pieces galangal or peeled ginger

4 medium shalots

1/3 cup oil

2 tsp salt

7 tbsp sugar

1/2 tbsp sweet paprika

2 tbsp thick tamarind water

1 1/2 cups roasted unsalted peanuts

1 1/2 cups water

1 cup coconut milk

1 tsp turmeric

2 potatoes, peeled and cut into wedges

1/2 cabbage, in chunks

1 cup bean sprouts

1 cup green beans, trimmed

1 small cucumber, thickly sliced

4 hard boiled eggs, quartered

4 oz firm tofu, in slices

cassava chips or fried croutons or wonton skins

3 tbsp cilantro

fried shallots

Puree garlic, lemongrass, sambal, galangal, and shallots, adding a little oil if needed. Cook paste on low heat for 40-50 min or until the oil starts separating, stirring regularly. Add salt, sugar, paprika, and tamarind water. Cook 10 min more.

Crush peanuts roughly in a food processor, simmer with a little water 20-25 min or until the water has mostly evaporated. Add to the spice paste, then add coconut milk, keep warm.

Put turmeric in water, cook potatoes in turmeric water until tender, drain. Blanch cabbage for 1 min, blanch bean sprouts 30 sec, blanch green beans 4 min.
Pile everything together and serve.

Source: Plenty by Yotam Ottolenghi

Cashew Coconut Green Beans

Sun, 02 May 2021 05:35:00 +0000

1/2 c grated coconut

2 tbsp oil

1/2 tsp black mustard seeds

4 large shallots, sliced

1 c unsalted cashews

1 1/2 lb green beans, trimmed

1 1/2 tsp tamarind paste

1 red chile

Fry coconut a couple minutes until toasted and golden, set aside. Heat mustard seeds, fry shallots about 8 minutes, then add cashews until golden, set aside. Boil green beans about 4 minutes until still pretty crisp, then drain. Add everything together.

Source: Fresh India by Meera Sodha

Tomato Uttapam

Sun, 02 May 2021 05:32:00 +0000

1 c rice flour

3/4 c all purpose flour

1 tsp baking soda

1/2 tsp salt

2 tbsp plain Greek yogurt

1 c warm water

2 eggs

For topping:

2 red onions

2 green chiles

1/2 tsp salt

1/2 tsp black pepper

1/2 lb cherry tomatoes, sliced

Put flours, baking soda, salt, and yogurt in a bowl, make a well, add water and eggs, whisk to smooth and set aside.

To make the topping, heat oil, red onions for 12-15 min, then add chiles, salt, and pepper, then the sliced tomatoes.

Cook like pancakes, but put the tomato mixture on the uttapam before you flip it.

Source: Fresh India by Meera Sodha

Sri Lankan Coconut Lime Kale Dal

Sun, 02 May 2021 05:28:00 +0000

2 cups/1 lb red lentils, washed

3 cardamom pods, lightly mortar-and-pestled

coconut oil

1 cinnamon stick

3 cloves

2 yellow onions, thinly sliced

4 cloves garlic, crushed

1 inch piece of ginger, peeled and grated

2 green chiles, finely sliced

1/2 tsp turmeric

1/2 lb kale, chopped into 2 inch strips, discarding stems

1/2 14oz can coconut milk

salt

1/2 tsp mustard seeds

2 tbsp grated coconut

juice of 1 lime

Heat oil, cardamom, cinnamon, cloves for a minute, then add onions. Cook 10 minutes until soft, then add garlic, ginger, chiles. Cook another couple minutes, remove 1/3 of the mixture, set aside.

Add lentils, turmeric, and 4c hot water. Simmer 20-25 min until soft and creamy. Add coconut milk and 1 1/2 tsp salt, cook 5 min, then remove from heat.

Heat coconut oil and mustard seeds, add reserved onion mixture, then add kale and coconut, fry a minute, then add 1/4 cup water and put the lid on. Steam 4 min, add lime juice and 1/2 tsp salt, steam another 2 min.

Source: Fresh India by Meera Sodha

Olan

Sun, 02 May 2021 05:19:00 +0000

1 lb pumpkin or squash

oil

1 tbsp garam masala

1 tsp mustard seeds

2 chiles, slit lengthways

1 large onion, halved and sliced

3 cloves garlic, crushed

1 14oz can black eyed peas, drained

1/2 lb tomatoes, cut into wedges

1/2 tsp turmeric

1 14oz can coconut milk

optional: 10 fresh curry leaves

Preheat oven to 400, line 2 pans with foil. Cut pumpkin into crescents about 3/4 inch wide, drizzle with oil, garam masala, 1 tsp salt, 1/2 tsp pepper, toss to coat, arrange in a single layer, roast 30 min or until tender.

Heat oil, add mustard seeds, add chiles and onion, cook 10 min or until soft and golden. Add garlic, then beans, then tomatoes, cook a few minutes.

Add turmeric, salt and pepper, and coconut milk, then roasted pumpkin. Cook 5 min.

Add a little fried curry leaves if you want.

Source: Fresh India by Meera Sodha

Fennel Apple Almond Chaat

Sun, 02 May 2021 05:14:00 +0000

1 tsp fennel seeds

5 tbsp oil

1 cup flaked almonds (alas, it is important that they're flaked; whole almonds don't work)

1 tsp ground ginger

2 tbsp honey

salt

1 lemon

2 fennel bulbs

3 sweet crispy apples

1/2 a cucumber or one or two Persian cucumbers

A handful of mint leaves

1 tsp garam masala

To make the almonds: coarsely grind fennel seeds. Heat oil in pan, fry almonds for a couple minutes until pale gold, then add fennel seeds, ginger, honey, and a little salt. Stir fry for a minute until caramelized.

Make the salad by thinly slicing fennel, apples, cucumbers, and mint. Make the dressing with 3 tbsp oil, 2 tbsp lemon juice, garam masala, and 1/2 tsp salt.

Source: Fresh India by Meera Sodha

Savoy Aloo Gobhi

Sun, 02 May 2021 03:10:00 +0000

1 tsp coriander

2 tsp cumin

3 tbsp oil

15 curry leaves

1 tsp mustard seeds

1 onion, halved and thinly sliced

2 lbs baby potatoes, quartered

1/2 lb savoy cabbage, shredded

1/2 lb black kale, cavolo nero, or regular kale, shredded

1 tsp salt

1/2 tsp red chile

1 tsp turmeric

Heat curry leaves and mustard seeds in oil, then add onion, cook 10 minutes until golden and sweet. Add coriander, cumin, and potatoes. Cook 10 min, turning sometimes, until crispy. Add a couple tbsp of water, put on lid, cook 5 min more.

Add cabbage and kale with a little more water, stir fry for 3 min, then add a turmeric, salt, and chile, cover, cook 4 min more or until wilted.

Source: Fresh India by Meera Sodha

Squash and eggplant sambhar

Wed, 13 Jan 2021 01:49:00 +0000

1 1/4 cups lentils

4 tbsp oil

1/4 tsp fenugreek

2 tsp coriander seeds

1 1/2 tsp cumin seeds

3/4 tsp mustard seeds

12-15 curry leaves

4 big shallots, thinly sliced

1/2 butternut squash, chopped into 1 inch cubes

1 medium eggplant, chopped into 1 inch cubes

4 ripe tomatoes, chopped, or 1 can diced tomatoes

2 tsp salt

1 1/2 tsp sugar

2 tsp tamarind paste

1 1/2 tsp red chile

1/2 lb green beans, trimmed and cut to 1-2 inch lengths

Wash lentils and simmer with 3x the amount of water for ~25 minutes.

Toast fenugreek, coriander, and cumin in 1 tbsp oil, then grind with mortar and pestle.

In a big pot, heat oil. Fry mustard seeds and curry leaves, then shallots. Cook about 10 minutes or until golden.

Add squash and a little water, cover, cook 5 minutes.

Add eggplant and a little water, cook 5 minutes.

Add tomatoes; the toasted and ground fenugreek, coriander, and cumin; salt, sugar, tamarind, red chile; cover, cook 5 minutes, until tomatoes have broken down and squash is tender.

Add lentils, then green beans and water to the texture you want, cook 5 minutes. Adjust salt, sugar, and tamarind to taste.

Source: Fresh India by Meera Sodha

Sabzi polo

Wed, 02 Dec 2020 05:05:00 +0000

or, herbs rice

1 1/4 cup basmati rice

2 tsp salt

1/2 cup finely chopped green onion

2 cups finely chopped dill

2 cups finely chopped parsley

6 cups finely chopped cilantry

3 tbsp oil

1 small potato, peeled and thinly sliced

3 tbsp water

1 cup greek yogurt

1/2 cup sour cream

2 tbsp olive oil

Rinse and soak rice 1-2 hours.

Put rice and soaking liquid in a pot; add a little extra water so rice is covered. Boil, simmer 1 min, then add onions and herbs and stir. Simmer 1-2 minutes, not until the rice is done. Set aside.

Rinse and dry the pot. Pour in oil, heat over medium, fry potato slices just about 2 min to get a little color. Cool.

Drizzle 2 tbsp water over potatoes, then put the rice on top of them in a centralish heap. Try to keep the rice from touching the sides of the pot. Then make 5 holes in this heap, down to the potatoes, to be little chimneys.

Drizzle rice with a little oil and 1 tbsp water, reduce to low, cover, cook 20 minutes. Turn off heat and leave covered for another 20 minutes to continue steaming on residual heat.

Mix yogurt and sour cream. Fold in olive oil but don't fully mix. Serve with rice.

Source: Plenty by Yotam Ottolenghi

Dan's note: there's some magic to the rice cooking here; mine keeps burning so I have to add more water. Also, the middle eastern store near us sells Sabzi Polo frozen herbs so I've made it with that a couple times to save a lot of time chopping herbs.

Quinoa sourdough salad

Wed, 02 Dec 2020 04:58:00 +0000

1/4 cup quinoa (or more if cooking such a small amount seems crazy)

4 slices sourdough bread

1/4 cup olive oil plus extra to brush bread

salt

4 medium tomatoes, diced

3 small cucumbers, diced

1/2 small red onion, thinly sliced

4 tbsp chopped cilantro

2 tbsp chopped mint

2 tbsp chopped parsley

1 tbsp lemon juice

1 tbsp red wine vinegar

2 garlic cloves, crushed

Preheat oven to 350. Cook quinoa (boil 9 min).

Brush bread with olive oil and salt. Bake slices for 10 minutes, flipping halfway, until dry and crisp. Cool and break into croutons.

Mix everything.

Source: Plenty by Yotam Ottolenghi

Gardeners' Pilau

Tue, 01 Dec 2020 03:00:00 +0000

1 1/2 cups basmati rice

1 cup fava beans, shelled

2 cups hot vegetable stock

2 tbsp canola oil

1 tsp cumin seeds

2 inch cinnamon stick

2 onions, finely sliced

2 inch piece of ginger, peeled and grated

4 cloves of garlic, crushed

2 green chiles, finely sliced

1 broccoli, broken into florets

1 zucchini, sliced

1 1/2 cups peas

1 tsp black pepper

1 tsp salt or to taste

large handful of fresh dill

large handful of fresh mint

Wash the rice, soak 20 min.

Cover fava beans briefly with boiling water, then put in cold water, then remove each bean's skin.

Boil stock, add rice, cook for 10 min, cover, let it rest and steam.

Pour oil into large pan, add cumin and cinnamon, let sizzle until fragrant, add onions, cook 7 min until translucent and softening but not yet colored, then add ginger, garlic, chiles, cook 5 min. Add broccoli, stir, add about 1/4 cup water and cover to steam. Add zucchini, a little more water, fava beans, peas, salt, pepper. Cook for a minute or two, then remove from heat and add in the rice. Cover with herbs and serve.

Source: Fresh India by Meera Sodha

Rajma

Tue, 01 Dec 2020 02:40:00 +0000

1 cup dried kidney beans

2 onions, diced

14 oz can tomatoes

1 green chile

2 inch piece of ginger, peeled, roughly chopped

3 cloves garlic

2 tbsp oil

1/2 tsp cumin seeds

1/2 tsp red chile

1 tsp ground cumin

1/4 tsp ground turmeric

1 tsp ground coriander

1 tsp salt

Soak beans, boil in fresh water for an hour or until done, drain but save boiling water.

Blend onions, tomatoes, chile, ginger, garlic.

Heat oil. Add cumin seeds and blended paste. Cook 30 min until rich and thick and darker. Add spices. Cook 5 min. Add beans and maybe 1 cup of bean cooking water. Cook 10 min.

Source: Fresh India by Meera Sodha

Gujarati Dal with Peanuts and Star Anise

Tue, 01 Dec 2020 02:36:00 +0000

1 1/2 cups toor dal

2 star anise

oil

1/2 tsp mustard seeds

3/4 tsp cumin seeds

4 cloves

1 green chile, slit lengthways

2 sprigs fresh curry levaes

3 large tomatoes, chopped

1/2 tsp ground turmeric

1 1/2 tsp salt

2 tbsp honey

1 1/2 tbsp lemon juice

1/4 cup red skinned peanuts, crushed

Soak lentils overnight or in hot water for an hour. Rinse, cover with 2 inches water, add star anise and boil over medium.

In another pan, put 2 tbsp oil in a frying pan, add mustard seeds, cumin seeds, cloves, chile, and 6 curry leaves. After 2-3 minutes, add tomatoes, cook 5 minutes, then add turmeric, salt, honey, and lemon juice. Cook for a couple minutes. Add to lentils. Add hot water to desired thickness, simmer 15 min more. Top with more curry leaves and crushed peanuts.

Source: Fresh India by Meera Sodha

Hill station salad

Tue, 01 Dec 2020 02:32:00 +0000

1 fennel bulb

1 red onion

3 mixed bell peppers

half a cucumber

A handful of cilantro

1 tsp salt

1 tsp nigella seeds

1 cup fresh mint leaves

1 green chile

1/2 cup greek yogurt

2 tbsp lemon juice

1 tsp sugar

Cut all the vegetables into 1/4 inch dice. Add finely chopped cilantro, salt, nigella.

Chop mint and chile as finely as possible, mix with yogurt, lemon juice, and sugar. Mix into the salad.

Source: Fresh India by Meera Sodha

Fresh matar paneer

Tue, 01 Dec 2020 02:30:00 +0000

1 1/4 lb paneer, in 1/2 inch cubes

6 cloves garlic, crushed

1 lb plum tomatoes, chopped

1 1/4 tsp salt

1/2 tsp black pepper

1 tsp ground cumin

1 tsp ground red pepper

1/4 tsp ground turmeric

1 lb green beans, snow pea pods, or a mix

1 1/2 c peas

Fry the paneer, remove to another plate.

Fry garlic for a couple minutes, then tomatoes for about 6 minutes, then all the spices, remove from heat.

Boil beans and peas for a couple minutes until just barely done. Drain and dry.

Mix everything.

Source: Fresh India by Meera Sodha

Cauliflower korma

Tue, 01 Dec 2020 02:25:00 +0000

2 large cauliflowers - total 3-4 lbs

2 large yellow onions, thinly sliced

6 cloves garlic

2 inch piece of ginger, peeled

3/4 tsp ground cardamom

1 tsp black pepper

2 tsp garam masala

1/2 tsp red chile

1 cup ground almonds

2 tbsp honey

2 cups plain greek yogurt

about 1 cup milk

raisins

flaked almonds

Preheat oven to 350.

Cauliflower, oil, 1 tsp salt, mix, roast in foil 30-40 minutes.

Fry onions on medium 12-15 min, then add garlic, ginger, all spices, ground almonds, honey, salt. Stir fry 3 minutes then add yogurt, cook on low for 10 min. Add cauliflower, thin with milk to taste. Top with fried raisins and almonds.

Source: Fresh India by Meera Sodha

Tabbouleh

Mon, 14 Sep 2020 03:01:00 +0000

also transcribed tabouleh, tabbouli, tabouli, or taboulah

1/4-1 cup bulgur wheat
2-4 tbsp lemon juice (1-2 lemons) - scale according to the bulgur
2-4 tbsp olive oil - same as lemon juice
3 1/2 teaspoons kosher salt
1/2-1 cup minced scallions, white and green parts (1/2-1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
2 cups chopped parsley (2 bunches) - hand-chopped, not food processed, or they'll be mushier.
1 cucumber, unpeeled, seeded, and medium-diced (or 2-3 small Persian cucumbers) - optional
2 cups cherry tomatoes, cut in half or quarters, or 4 plum tomatoes, chopped
1 teaspoon freshly ground black pepper

pinch of cinnamon, allspice, or nutmeg

Salt the tomatoes in a strainer over a bowl. Wait 20 minutes.

Salt the parsley and put it in a bowl lined with paper towels. Wait 20 minutes too. Ideally salad-spin to dry them.

If you're using cucumbers, salt them too.

Boil the tomato water with more water until you have as much as you used bulgur. (or just use plain water.) Add to the bulgur.

Add lemon juice, olive oil, and 1 tsp salt. Stir, then add everything else and mix well.

Source: https://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe-2131154 and https://www.seriouseats.com/tabbouleh-salad-recipe

Foul Mudammas

Mon, 14 Sep 2020 02:59:00 +0000

2 cans plain fava beans (13 to 15 ounces each can) (or cooked dry fava beans)
1/2 cup water
Kosher salt
1/2 to 1 tsp ground cumin
1 to 2 hot peppers, chopped
2 garlic cloves, chopped
lemon juice
olive oil
1 cup chopped parsley
1 tomato, diced

Instructions

Heat the fava beans and 1/2 cup water. Add salt and cumin. Use a potato masher or fork to mash the fava beans.
Mortar and pestle the peppers and garlic; add lemon juice, then add to fava beans. Add olive oil. Top with parsley, tomatoes, and pepper slices.

Serve with pita bread, sliced veggies and olives.

Source: https://www.themediterraneandish.com/foul-mudammas-recipe/

Tzatziki again

Sat, 27 Jun 2020 01:52:00 +0000

1 big cucumber or 3 small Persian cucumbers, finely chopped or grated

2 cups Greek/drained yogurt

2-3 cloves garlic, mortar-and-pestled with a little salt

2 tbsp chopped mint

2 tbsp olive oil

salt and pepper

Salt the cucumber, let it sit, rinse and drain on paper towels. Combine everything.

Source: https://cooking.nytimes.com/recipes/1016438-tzatziki

Sleek

Sat, 27 Jun 2020 01:44:00 +0000

2 bundles pak choi (or other greens)

1 cup black eyed peas (or other beans)

1 cup bulgur wheat, couscous, or quinoa, cooked (so, less than that raw - whatever makes 1 cup cooked)

1 large onion, sliced

4 tbsp olive oil

Caramelize the onion on low heat for a while, like 15 or 20 minutes. Boil the pak choi for a few minutes. Cook the bulgur. Combine everything, add salt and pepper. I substituted everything except the onion and it was still great.

Source: https://www.simplytrinicooking.com/sleek/

Muhammara

Fri, 15 May 2020 04:57:00 +0000

1 tablespoon crushed red pepper flakes or 1 small red chile
1/2 teaspoon ground cumin
3/4 cup walnuts, toasted
1/4 cup whole-grain bread crumbs
1/4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses
1/4 cup tomato paste
2 to 3 roasted red peppers
1/2 to 1 cup warm water

1/2 teaspoon fine-grain sea salt

Puree. Add a little warm water as necessary to make the consistency work - want to get it to like hummus consistency. She says use a hand blender but a regular blender works fine.

Source: https://www.101cookbooks.com/archives/my-favorite-grilled-kabob-recipe.html

Shakshuka

Sat, 18 Apr 2020 04:40:00 +0000

1/2 tsp cumin seeds
3/4 cup olive oil
2 large onions, sliced
4 bell peppers, in strips
4 tsp muscovado sugar
2 bay leaves
6 thyme sprigs
2 tbsp chopped parsley
2 tbsp chopped cilantro
6 ripe tomatoes, chopped
1/2 tsp saffron threads
cayenne, salt, and pepper
8 eggs

Roast cumin seeds for 2 minutes, add oil and onions and saute 5 minutes. Add peppers, sugar, and herbs; cook 5-10 minutes. Add tomatoes, saffron, cayenne, salt and pepper. Cook on low 15 minutes. Keep adding water so it's a pasta sauce consistency. You can stop here ands ave this mix until later.

Fry two eggs in a pan and add a bunch of sauce. If you're fancy you can like make a hole in the middle of the sauce and cook the eggs in there with a covered lid for 10-12 minutes.

Source: Plenty by Yotam Ottolenghi

Beet, orange, and black olive salad

Sat, 18 Apr 2020 04:37:00 +0000

5 small or 2 large beets
2 oranges
1 treviso (red chicory) or endive or whatever bitter leaf
1/2 small red onion, thinly sliced
3 tbsp parlsey
5 tbsp black olives, pitted and halved. (book says Greek wrinkly ones.)
3 tbsp grapeseed oil
1 tsp orange flower water (or orange juice? I don't know)
1 1/2 tsp red wine vinegar

Boil beets for 1-2 hours or until a knife goes in smoothly. Cool. Cut into small bits similar to like half the size of an orange segment.
Segment the oranges. Chop them in a couple pieces.
Cut the chicory into 1/2 inch slices.
Combine everything.

Source: Plenty by Yotam Ottolenghi

Roast eggplant with tahini

Sat, 18 Apr 2020 04:33:00 +0000

1 large eggplant
1/3 cup tahini
1/4 cup water
2 tsp pomegranate molasses
1 tbsp lemon juice
1 garlic clove, crushed
3 tbsp chopped parsley
salt and pepper
3 mini cucumbers and 3/4 cup cherry tomatoes, optional
seeds from half a pomegranate, optional

Either burn the eggplant over a flame (grill?) or slice into slices and roast in the oven for like 25 minutes. I didn't have any luck with the flame on my stove. Anyway, remove the skin and chop the cooked eggplant flesh roughly. Add tahini, water, pomegranate molasses, lemon juice, garlic, parsley, salt, and pepper. Mix. If you stop there you've got something like baba ganoush, or you can add the cucumbers and tomatoes and then you've got more of a salad. Scatter pomegranate seeds on top.

Source: Plenty by Yotam Ottolenghi

Simla Mirch Kadhi

Sat, 18 Apr 2020 04:30:00 +0000

or, Spicy-tart bell peppers

1 cup yogurt
1 tbsp chickpea flour

1/2 tsp rock salt
1 tsp sugar
4 fresh chilies, stems removed, coarsely chopped
2 slices ginger (2 inches long, 1 inch wide, 1/8 inch thick) coarsely chopped

1 cup frozen green peas
1 tbsp cilantro
1 tsp ground Deggi chiles, or 1/2 tsp cayenne and 1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric

oil
1 tsp mustard seeds
1 tsp cumin seeds
2 bell peppers, finely chopped
10-12 curry leaves
1 tbsp ghee, optional

Mix yogurt and chickpea flour; whisk so it's not lumpy.
Mortar and pestle the salt and sugar, then add chilies and ginger; add to the yogurt. Then add peas, cilantro, deggi, cumin, coriander, turmeric.
Heat oil, add mustard and cumin seeds until they pop, add bell peppers and curry leaves, fry 8-10 minutes. Add yogurt mixture, stir, simmer 15-20 minutes. Add ghee and serve.

Source: 660 Curries by Raghavan Iyer

Lentils with roasted tomatoes

Sat, 18 Apr 2020 04:24:00 +0000

5 plum tomatoes
thyme sprigs
olive oil
balsamic vinegar

1 red onion, very thinly sliced
1 tbsp red wine vinegar
1 tsp salt
1 1/2 cup lentils (Castelluccio, it says, or whatever brown/green lentils)
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil or parsley
3 tbsp chopped chives
4 tbsp chopped dill
3oz mild Gorgonzola, crumbled

Dice tomatoes, drizzle with thyme, oil, and balsamic, roast at 275 for 1 1/2 hours or until semi-dried.
Put the onion in a bowl, pour salt and vinegar and let it sit for a few minutes.
Boil lentils in excess water for 20-30 minutes. Drain, add everything.

Source: Plenty by Yotam Ottolenghi

Irish soda bread

Sat, 04 Apr 2020 18:39:00 +0000

1 3/4 cups (420ml) buttermilk (or milk + 1 tbsp lemon juice; whisk, let sit 5 min)
1 large egg
4 and 1/4 cups (515g) all-purpose flour (plus more for your hands and counter)
3 Tablespoons (38g) granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 Tablespoons (70g) unsalted butter, cold and cubed
optional: 1 cup (150g) raisins

Preheat oven to 400°F.
Whisk the buttermilk and egg together. Set aside.
Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture.
Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. (Or use a loaf pan, that works ok too, though it gets a little denser.) Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Transfer the dough to the pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

Source: https://sallysbakingaddiction.com/grandmas-irish-soda-bread/

Green pancakes

Wed, 19 Feb 2020 07:25:00 +0000

1/2 lb spinach, washed

3/4 cup flour
1 tbsp + 1 tsp baking powder
1 egg
2 tbsp melted unsalted butter
1/2 tsp salt
1 tsp ground cumin
2/3 cup milk

6 green onions, finely sliced
2 fresh green chiles, thinly sliced
1 egg white
olive oil

Wilt the spinach in a pan, drain, squeeze to remove as much water as possible, chop.
Put the flour, baking powder, egg, butter, salt, cumin, and milk in a mixing bowl, whisk until smooth.
Add green onions, chiles, and spinach, mix.
Whip the egg white to soft peaks and fold it in.
Cook in a pan like small pancakes.
You can serve with lime butter (butter, lime zest and juice, salt, pepper, cilantro, garlic, chile flakes all whipped together) but I kinda think it's buttery enough and that's a lot of extra trouble.

Source: Plenty by Yotam Ottolenghi

Red lentils with cucumber yogurt

Wed, 19 Feb 2020 07:16:00 +0000

1 cup split red lentils, soaking in 1 1/2 cups water (or more)

1 bunch cilantro, chopped into stems and leaves
1 small onion, peeled
2 1/2 inches peeled fresh ginger
3 garlic cloves, peeled
1 fresh green chile

1 1/2 tsp mustard seeds
4 tbsp oil
1 1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp sweet paprika
10 curry leaves
1 can tomatoes (or 2 cups chopped)
2 tsp sugar
1/4 tsp ground fenugreek
pinch of asafetida

1/3 cup unsalted butter
1 1/2 tbsp lime juice
more cilantro leaves

Cucumber yogurt:
1 cup Greek yogurt
1 cup finely diced cucumber
1 1/2 tbsp olive oil

Put the cilantro stems, onion, ginger, garlic, chile in a food processor; chop them a bit but don't make them a paste.
Heat the mustard seeds on medium. When they pop, add the onion mix, cook 10 min.
Add everything from coriander to curry leaves, cook 5 min.
Add lentils, tomatoes, sugar, fenugreek, asafetida, and some salt. Probably more water too, you don't want them to dry out. Cook 30 min or until lentils are cooked.
Stir in butter, lime, and cilantro leaves if you want.
Serve with the cucumber yogurt.

Source: Plenty by Yotam Ottolenghi

Chickpea Saute with Greek Yogurt

Wed, 19 Feb 2020 07:10:00 +0000

3/4 lb Swiss chard, stalks and leaves separated, or mix of spinach and arugula
1/3 cup olive oil
4 carrots, peeled and diced
1 tsp caraway seeds
1 1/2 cup cooked chickpeas or 1 can
1 garlic clove, crushed
1 tbsp chopped mint
1 tbsp chopped cilantro
1 tbsp lemon juice
Yogurt sauce:
1/2 cup Greek yogurt
1 tbsp olive oil

If you're using chard, boil the stalks for 3 min then add the leaves and cook 2 min more, dry, and chop. If you're using spinach and arugula, no need.
Heat the oil, saute carrots and caraway 5 min on medium
Add chard and chickpeas, cook 5 min more
Add garlic, herbs, lemon juice, salt and pepper, remove from heat.
Mix the yogurt, salt and pepper, and olive oil and serve with it.

Source: Plenty by Yotam Ottolenghi

Buttermilk Chive Biscuits

Thu, 23 Jan 2020 05:17:00 +0000

Makes 12 servings.

3 cups all purpose flour
1 teaspoon sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces
1/4 cup minced fresh chives
1 cup buttermilk

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Stir in chives. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Source: https://smittenkitchen.com/2007/05/my-bacon-is-always-crisp/

Sweet potato wedges with lemongrass crème fraîche

Thu, 23 Jan 2020 04:56:00 +0000

3 sweet potatoes (about 2 lbs)
4 tbsp olive oil
1 1/2 tsp ground coriander
3/4 tsp salt
1 fresh red chile, finely diced
1 cup cilantro leaves

dipping sauce:
1/2 lemongrass stalk, chopped very finely or ground in a spice grinder
3/4 cup crème fraîche
zest and juice of 2 limes
1 inch ginger, peeled and grated
1/2 tsp salt

Cut potatoes into eights lengthwise, brush with oil, sprinkle with coriander and salt, and bake on a parchment-lined pan for 25 minutes or until tender and golden brown. Let cool and sprinkle the chile and cilantro. Mix all the sauce ingredients and serve.

Source: Plenty by Yotam Ottolenghi

Moroccan Carrot Salad

Thu, 23 Jan 2020 04:49:00 +0000

2 lbs carrots
1/3 cup olive oil
1 onion, finely chopped
1 tsp sugar
3 garlic cloves, crushed
2 green chiles, finely chopped
1 green onion, finely chopped
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 tbsp white wine vinegar
1 tbsp chopped preserved lemon
salt
2 1/2 cups chopped cilantro leaves
1/2 cup Greek yogurt

Cut carrots into cylinders or semicircles 1/2 inch thick. Boil in salted water 10 minutes or until tender but still crunchy. Drain.
Saute the onion for 12 minutes until soft and a little brown. Add carrots, then everything else except cilantro and yogurt. Stir and leave to cool.
Add cilantro and serve with yogurt.

Source: Plenty by Yotam Ottolenghi

Aloo Methi Paneer

Sun, 22 Sep 2019 07:00:00 +0000

1 lb russet or yukon gold potatoes, in 1/2 inch cubes
2 tbsp canola oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp sugar
2 tsp salt
2 tsp coriander, ground
1 tsp cumin, ground
1 tsp cayenne
1/2 tsp turmeric
1/4 tsp asafetida
1 cup fresh/frozen fenugreek, or 1/2 cup dried fenugreek soaked in water
8oz paneer, fried in 1 inch cubes

Heat oil, add mustard seeds, then cumin seeds after popping. Remove from heat; add coriander, cumin, cayenne, turmeric, asafetida. Add potatoes, 2 cups water, and fenugreek. Return to heat, boil, then simmer until almost tender, about 30 min. Add paneer, simmer until cooked through, 8-10 minutes.

Source: 660 Curries by Raghavan Iyer

Okra with onion-tamarind sauce

Sun, 22 Sep 2019 06:56:00 +0000

1/4 cup canola oil
1 lb okra, rinsed and dried (important!), tops cut off but not cut into pods
1 tsp cumin
1 red onion, thinly sliced
1 tbsp coriander
1 1/2 tsp salt
1/2 tsp cayenne
1/4 tsp turmeric
1/2 tsp tamarind paste/concentrate, whisked into 1/2 cup water in a small bowl to dissolve the paste
2 tbsp cilantro

Fry the okra in oil, about 5 minutes, in batches. Heat cumin seeds, then onion, stir fry until light brown. Add coriander, salt, cayenne, turmeric, 1-2 minutes. Add tamarind water. Lower to medium, simmer about 5 minutes until liquid is absorbed into the okra and it's fork-tender. Add cilantro.

Source: 660 Curries by Raghavan Iyer

Mustard Greens and Spinach

Sun, 22 Sep 2019 06:48:00 +0000

8 cloves garlic
4 fresh chilies
2 slices ginger (2"x1" each)
2 tbsp ghee
1 tsp cumin
1 lb mustard greens
1 lb spinach
1 can diced tomatoes
2 tsp salt
1 tsp garam masala

Puree the garlic, chilies, and ginger.
Heat the ghee, add cumin seeds, then pureed mix, about a minute. Then add the greens (bit by bit as necessary as they wilt), then the tomatoes, salt, and garam masala. Cook for 5 minutes. Cool and blend to whatever texture you want.

Source: 660 Curries by Raghavan Iyer

Bengali potatoes and spinach and coconut milk

Sat, 31 Aug 2019 23:03:00 +0000

1 lb potatoes, cut into 1/2 inch cubes
2 tbsp oil
1 tbsp panch phoron
3 dried red Thai or cayenne chilies
1 1/2 tsp salt
1/2 tsp turmeric
1 cup unsweetened coconut milk
8oz spinach leaves, rinsed and chopped

Heat oil, add panch phoron, cook 15 seconds. Add chilies, cook 15 seconds. Add potatoes, cover briefly, stir once or twice, cover again, cook at medium for 5 minutes. Add salt, turmeric, and coconut milk and stir. Simmer on medium low for 12-15 minutes. Add spinach, cover, cook 2 minutes.

Source: 660 Curries by Raghavan Iyer

Okra with coconut and chilies

Sat, 31 Aug 2019 22:54:00 +0000

1 lb okra, rinsed and dried
1/2 cup dried coconut, reconstituted in 1/2 cup boiling water for 15 minutes
1 tbsp fresh cilantro
3-4 green Thai, cayenne, or serrano chilies, de-stemmed
2 tbsp sesame or canola oil
1 tsp mustard seeds
1 tbsp urad dal
12-15 curry leaves
1 tsp salt

Trim the caps off the okra, cut into 1/2 inch rounds. Combine coconut, cilantro, and chiles in food processor, mince but don't totally puree.
Heat oil on medium-high, add mustard seeds, pop 30 seconds, add urad dal for 15 seconds, add okra and curry leaves, fry 15-20 minutes or until they blister in spots and get light brown. Stir the coconut mixture into the okra, add salt, simmer 2-3 minutes.

Source: 660 Curries by Raghavan Iyer

Bitter Melon with onion and tomato

Sat, 31 Aug 2019 22:47:00 +0000

1 lb bitter melons

2 tsp salt

4 tbsp oil

1 cup chopped red onion

1 large tomato, chopped

1 tsp Punjabi garam masala

1 tsp cayenne pepper

1 tsp sugar

1/2 tsp turmeric

1/4 cup cilantro

Trim both ends of the melon. Scrape all the scales off and peel the melons. Slice in half lengthwise, scoop out all the spongy seeds in the center. Add salt and let it sit 2-3 hours or overnight in the fridge. Rinse, squeeze out water, dry with paper towels.

Heat oil on medium high, stir fry melon until light brown and slightly crispy, 8-12 minutes. Remove.

Heat oil on medium low, cook onion until caramel brown, 15-20 minutes. Add tomato, garam masala, cayenne, sugar, and turmeric. Cook 5 minutes. Add 1/2 cup water and the bitter melon, boil and simmer 5-10 minutes. Serve with cilantro.

Source: 660 Curries by Raghavan Iyer

Chatpatee Sem

Mon, 03 Jun 2019 04:56:00 +0000

Tangy green beans with ajwain and ginger

Salt
1 lb green beans, trimmed
4 tbsp oil
1 tsp cumin seeds
1/4 tsp ajwain seeds
1/2 onion, cut into thin half-rings
3/4-inch piece of ginger, minutely diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
3/4 tsp salt
2 tsp amchoor powder

Boil green beans in salted water for 4-5 minutes, drain. Heat the oil in a wok on medium-high, add cumin and ajwain, cook 10 seconds, then add onion. ower to medium and let onion brown lightly. Add ginger, stir 20 seconds. Add green beans, toss, add cumin, coriander, and cayenne, and 3/4 tsp salt, toss again. Add amchoor and 2 tbsp water, serve.

Source: Madhur Jaffrey's Spice Kitchen

Malaidar Matar

Mon, 03 Jun 2019 04:50:00 +0000

1/4 tsp sugar
1/2 tsp ground cumin
1/2 tsp ground garam masala
3/4 tsp salt
1/2 tsp cayenne pepper
1 tbsp tomato paste
3/4 cup heavy cream
1 tbsp lemon juice
2 tbsp cilantro, chopped
1 fresh long hot green chili or 1/2 jalapeño, finely chopped
4 cups shelled fresh peas or 1 bag frozen, defrosted
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds

Mix the sugar, cumin, garam masala, salt, cayenne, tomato paste, cream, lemon juice, cilantro, and chili into a sauce and set aside. If the peas are fresh, boil them until just barely done. Heat the oil in a pan, add the cumin and mustard seeds; when they start to pop, add the peas and saute for 30 seconds. Add the sauce and cook for 2 minutes or until the sauce has thickened.

Source: Madhur Jaffrey's Spice Kitchen

Cabbage with fennel and onions

Mon, 03 Jun 2019 00:42:00 +0000

1 head cabbage, shredded
2 1/2 onions, peeled and sliced into half circles
1/2 cup oil
5 fenugreek seeds
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1/2 tsp fennel seeds
2 garlic cloves, peeled and chopped
1 1/2 inch piece of ginger, peeled and chopped
1 tomato, ripe or canned, peeled and chopped
1/2 tsp turmeric
1 long hot green chili or 1/2 jalapeno, thinly sliced
1 tsp salt
1 tsp garam masala
1 tbsp lemon juice

Heat half the oil, add seeds. As they sizzle and change color (~30 seconds), add 2 sliced onions. Fry over medium for about 3 minutes. Add cabbage, stir, cover, lower heat, cook for 15 minutes.
Meanwhile, blend 1/2 onion, blend it with ginger, garlic, and tomato in a blender until pastelike.
Heat the other half of the oil, add blended paste, turmeric, and chili. Fry, stirring, for 8-10 minutes, adding a little water if necessary to prevent sticking. Add to the cabbage, with salt, garam masala, and lemon juice.

Source: Madhur Jaffrey's Spice Kitchen

Sambhara

Sun, 02 Jun 2019 23:46:00 +0000

Shredded cabbage and carrots (maybe Gujarati?)

2 tsp oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1/4 tsp asafetida
1 small cabbage, thinly shredded
2 carrots, peeled and trimmed, shredded
6-8 thai, cayenne, or serrano chilies, thinly sliced lengthwise, with seeds still in
1/2 tsp turmeric
2 tsp sugar
1/2 tsp salt
1/4 c cilantro leaves
juice of 1 lime

Heat oil, add mustard seeds, cover until they've stopped popping. Add fenugreek and asafetida, then add cabbage, carrots, chilies, turmeric, sugar, and salt. Stir fry, then cook 5-10 minutes. Add 1/2 cup water and cook 5-10 more minutes, until the cabbage is noodle-like but still crunchy. Add cilantro and lime juice and serve.

Source: 660 Curries by Raghavan Iyer

Saag

Sun, 02 Jun 2019 23:41:00 +0000

(this saag has ginger, fennel, and black cumin)

1 tbsp oil
1 tbsp butter
1/2 tsp fennel seeds
1 tsp black cumin seeds
1-2 onions, cut into thin fine half-rings
1 inch piece of ginger, cut into thin strips
1 lb spinach (or scale everything down; I've only made this with 1lb)
1 hot long green chili or 1/3 jalapeno
1 tsp salt, or to taste
1/8 tsp cayenne pepper

Heat oil and butter on medium-high. Add seeds, stir. Add onions and ginger, stir fry until rich and brown. Add spinach, cover and let it wilt, then turn heat to medium. Add chili, salt, and cayenne, stir for 10-20 minutes, covered at first then uncovered to evaporate liquid.

Source: Madhur Jaffrey's Spice Kitchen

Gan bian si ji dou

Sun, 27 Aug 2017 00:23:00 +0000

Dry-fried Sichuanese green beans

10 oz green beans
peanut oil
3 oz ground pork
2 tsp Shaoxing rice wine or medium-dry sherry
2 tsp soy sauce
2 tbsp ya cai or Tianjin preserved vegetable, finely chopped
salt to taste
1 tsp sesame oil

Trim beans, snap in half. Stir fry in oil for about 6 minutes, until tender and a little puckered. (Dan's note: usually takes longer.) Remove from wok and set aside.

Fry pork for 30 seconds. Add wine and soy sauce. Add ya cai and fry briefly. Add beans. Add salt, then drizzle with sesame oil.

You can also make this without the pork; if you do, add some garlic and ginger and dried chilies. You can also pre-boil the beans a little bit in order to make them cook faster.

Source: Land of Plenty and Every Grain of Rice, both by Fuchsia Dunlop

Boiled aromatic peanuts

Sun, 27 Aug 2017 00:19:00 +0000

1 pint water
8 oz raw peanuts, in their husks or just their pink skins
2 tsp salt
1 tsp whole sichuan pepper
1 cinnamon stick
1 star anise
2 whole cloves
1/2 tsp fennel seeds
1-2 slices dried ginger
1 cao guo (optional)

Wrap the spices in a cheesecloth so you can easily pick them out. Simmer 40 minutes, then drain.

Source: Land of Plenty by Fuchsia Dunlop

Chen Dailu's Spicy Sesame Noodles

Sat, 26 Aug 2017 22:49:00 +0000

Sauce:

2 tsp sesame paste

1 tbsp light soy sauce

1/2 tsp dark soy sauce

1/2 tsp Chinkiang vinegar

1 tsp chopped garlic

pinch of sichuan pepper

1 1/2 tbsp chili oil with sediment

1/2 lb Chinese wheat or buckwheat noodles (can use udon or soba too)

handful of pea shoots, bok choy, or choy sum leaves

1 tbsp finely chopped spring onion greens

Combine the sauce in a bowl. Cook noodles, toss greens in for the last minute to blanch. Drain noodles and greens, add to bowl, scatter with spring onions, mix and serve.

Source: Every Grain of Rice by Fuchsia Dunlop

Vegetarian chili from J Kenji Lopez-Alt

Thu, 02 Mar 2017 01:52:00 +0000

3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
1 quart water
2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
2 (14-ounce) cans chickpeas
1 (28-ounce) can whole tomatoes packed in juice, mashed up with your hands. Or diced tomatoes.
2 tablespoons vegetable oil
1 large onion, finely diced
3 cloves garlic, grated on a microplane grater
1 1/2 tablespoons cumin
2 teaspoons dried oregano
1 tablespoon soy sauce
1 teaspoon marmite or vegemite
2 (14-ounce) cans dark red kidney beans, drained, liquid reserved separately
2 tablespoons vodka or bourbon
Kosher salt
2 to 3 tablespoons masa

1. Toast the dried chiles in a big pot, until slightly darkened, 2-5 minutes but not smoking. Add the chipotles and 1 qt water, blend until smooth.
2. Drain chickpeas (save water), pulse in a blender a little bit.
3. Add tomatoes to chickpea water.
4. Saute onions until softened but not browned, about 4 minutes. Add garlic, cumin, oregano, cook 30 seconds. Add pureed chilies, soy sauce, marmite, cook 30 seconds. Add chickpea water and tomatoes, chickpeas and kidney beans, stir.
5. Simmer 1 1/2 hours. Add kidney bean liquid as necessary to keep it from drying out.
6. Add vodka or bourbon, salt to taste, and whisk in the masa in a steady stream. Cool, serve with cilantro, onions, scallions, avocados, lime, tortillas, whatever.

Source: http://www.seriouseats.com/2012/01/best-vegetarian-bean-chili.html (there is plenty more info there.)

Pumpkin Kootu

Fri, 15 Apr 2016 04:28:00 +0000

1/4 cup kala vatana (dried black peas)
salt to taste
2 1/2 cups chopped red pumpkin
1 tbsp coconut oil (or any other refined oil)
1 tsp mustard seeds
2 tsp urad dal (split black lentils)
5 curry leaves

To Be Ground Into A Smooth Paste:
3/4 cup freshly grated coconut
8 whole dry kashmiri red chillies, broken into pieces
1 tsp cumin seeds
1/2 cup water

Soak the kala vatana overnight. Drain well. Cook them: if you have a pressure cooker, combine the drained kala vatana and 1 cup of water in a pressure cooker and pressure cook for 4 whistles. Otherwise just cook them for a while.

Grind the paste ingredients together, set aside.

Add the pumpkin, 1 cup of water and salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
Add the prepared paste, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.

For the tempering, heat the oil in small pan and add the mustard seeds, urad dal and curry leaves and sauté on a medium flame for a few seconds
Pour this tempering over the curry and mix well.

Source: http://m.tarladalal.com/Pumpkin-Kootu-Curry--Pumpkin-and-Kala-Vatana-Subzi-32830r

Chettinad Curry

Fri, 15 Apr 2016 04:25:00 +0000

Chettinad Masala:
1/2 cup freshly grated coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
2 whole dry red chillies, broken into pieces
3 cardamoms
1 tsp fennel seeds
3 cloves
1" cinnamon
1 tbsp oil

2 tbsp poppy seeds
2 tbsp broken cashewnuts
1" piece ginger
6 garlic clove
3 tbsp oil
1/2 cup chopped onions
3 tomatoes, blanched and grated
salt to taste
1/2 tsp turmeric powder
1/2 tsp chilli powder
4 to 5 curry leaves
3 cups boiled mixed vegetables (cauliflower, peas, french beans)
1/2 cup coconut
Method

Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.

Soak the poppy seeds and cashew nuts in hot water for 5 minutes.
Drain, add the ginger and garlic and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.
Heat the oil in a kadhai, add the onions and saute till the onions turn translucent.
Add the tomatoes, salt, turmeric powder and chilli powder and cook till the tomatoes are well blended with the masala and the oil separates from the sides.
Add the ground paste and curry leaves and saute for 2 minutes.
Add 1 cup of water and vegetables,cover and cook till the gravy thickens.
Add the coconut milk, mix well and simmer for 2 to 3 minutes. Serve hot.

Source: http://m.tarladalal.com/Chettinad-Curry-(-South-Indian-Recipes-)-32925r

Roasted vegetables with balsamic glaze

Wed, 06 Jan 2016 18:10:00 +0000

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Glaze:
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (milder/creamier than Dijon; or use 1 tsp Dijon + 1 tsp mayonnaise)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Mix all vegetables, oil, salt and pepper, roast until tender, 40-45 minutes.

For the glaze: combine it all, cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Source: Trisha Yearwood, http://www.foodnetwork.com/recipes/trisha-yearwood/roasted-vegetables-with-balsamic-glaze.html

Hong You Qie Zi

Sat, 26 Dec 2015 22:18:00 +0000

Steamed Eggplant with Chile Sauce

2 large eggplants or 6-8 slender Asian eggplants
salt
3 tbsp light soy sauce
1 1/2 tsp Chinkiang or black Chinese vinegar
2 tsp sugar
2 tbsp chili oil with chile flakes
1 tsp sesame oil

If using large eggplants, trim them, cut in half, and sprinkle with salt, leave for 1/2 hour to draw out bitter juices.
Steam eggplants over high flame for 5-10 minutes until tender. Peel if desired. Cool, cut into chunks or cut lengthwise.
Combine soy sauce, vinegar, and sugar in a small bowl, stirring to dissolve sugar. Add oils.
Serve eggplants with sauce as a dip.

Source: Land of Plenty by Fuschia Dunlop

Lu Hua Sheng

Sat, 26 Dec 2015 22:15:00 +0000

Boiled aromatic peanuts

1 pint water
8oz raw peanuts in husks or just pink skins
2 tsp salt
1 tsp whole Sichuan pepper
1 cinnamon stick
1 star anise
2 whole cloves
1/2 tsp fennel seeds
1-2 slices dried ginger
1 cao guo (optional) (aka tsao guo, cardamom-like)

Boil water. Add peanuts, salt, and all spices. Simmer 40 minutes, drain, discard spices, leave to dry.

Source: Land of Plenty by Fuschia Dunlop

Kong Namul

Sat, 26 Dec 2015 21:23:00 +0000

Sauteed Soybean Sprouts

4 cups soybean sprouts, washed, tails and heads removed
oil
1 tsp minced garlic
1 tsp salt
3 tbsp water
1 tbsp finely chopped green onion
1 tsp sesame oil
1 tbsp roasted crushed sesame seeds
1/4 tsp red pepper powder

Saute minced garlic, then add bean sprouts and stir fry. Add salt and water, cover, cook about 7 minutes over low heat. Add green onion and cover for a few seconds. Remove from heat and add everything else.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Masala Beans (or Peppers) Poriyal

Sun, 13 Dec 2015 19:12:00 +0000

1 lb green beans or green bell peppers, finely chopped
salt, water

masala:
2 tsp oil
3 tbsp chana dal
1 tbsp urad dal
2 tbsp coriander seeds
4 red chilies
1/2 tsp asafoetida powder
4 tbsp grated fresh coconut or 5 1/2 tbsp flaked coconut
marble-sized piece of tamarind pulp
salt, water

for tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1 red chili
1/2 tsp asafoetida
1 tsp cumin seeds
a few curry leaves

Heat the oil and all the masala ingredients except coconut and tamarind. Blend in a blender or food processor, adding water as necessary to make a thick smooth paste.
If using beans: add them to a skillet with just a little water and salt, cook until tender. If using peppers, skip this.
Heat the tempering ingredients. When the mustard seeds splutter, add the masala paste. Cook on low 5-7 minutes until dry and crisp. Add the beans/peppers, cook 2-3 minutes until well blended.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Cabbage Poriyal

Sun, 13 Dec 2015 18:58:00 +0000

2 green chilies, slit sideways
1 lb cabbage (half a big head)
1/2 cup shelled peas
salt
water
2 tbsp fresh coconut, grated, or 2 1/2 tbsp flaked coconut

For tempering:
2 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
1 red chili, halved
1/2 tsp asafoetida
a few curry leaves

Heat oil. Add the tempering ingredients. When mustard seeds splutter, add green chilies, then cabbage, peas, salt, and water. Cover, cook over low until tender. Add coconut, mix.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Spicy Tamarind Sambar

Sun, 13 Dec 2015 18:56:00 +0000

a lemon-sized piece of tamarind pulp, soaked in 2 cups hot water, strained, squeezed to remove juice.

For tempering:
3 tbsp sesame oil
2 red chilies, halved
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1/2 tsp fenugreek seeds
1 tsp toor dal/red gram dal/pigeon peas
1 tsp chana dal/yellow split peas
1 tsp urad dal/black gram dal
a few curry leaves

150g/5oz shallots, peeled and chopped, or green onions
3 tsp sambar powder
2 tbsp powdered jaggery
2 tbsp besan (chickpea flour)
1/2 cup water

Heat oil. Add chilies, mustard seeds, asafoetida, fenugreek. When mustard seeds splutter, add the dals and curry leaves. Saute until golden.
Add shallots, saute 2 minutes. Add sambar powder, saute 1 minute. Add tamarind juice, salt, and jaggery, saute 10 minutes. Make a batter with besan and water, add to sambar, boil 2 minutes.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Ordinary Sambar

Sun, 13 Dec 2015 18:51:00 +0000

1/2 cup toor dal/pigeon peas
2 cups water
lemon-sized piece of tamarind pulp, soaked in 1 cup hot water for 15 minutes, drained
1 cup mixed vegetables, chopped into small pieces
2 green chilies, halved
1 cup water
salt
1/2 tsp turmeric
3 tsp sambar powder
1 tsp rice flour + 2 tbsp water (optional)
1 bunch cilantro, chopped

1 tbsp oil
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1 red chili, halved
a few curry leaves

Cook the toor dal in 2 cups water for 1 1/2 hours, stirring. Don't drain.
Heat the oil, add mustard seeds, asafoetida, fenugreek, cumin, chili, and curry leaves. When the mustard seeds splutter, add the green chilies and chopped vegetables. Saute a cople of minutes. Add the tamarind juicce, salt, turmeric, and sambar powder. Simmer on low until vegetables are tender. Add cooked dal, simmer 5 minutes. Add rice flour dissolved in water if necessary to thicken. Cook 2-3 minutes.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Sarson aur Palak ka Saag

Thu, 30 Jul 2015 06:17:00 +0000

Mustard Greens and Spinach

8 large cloves garlic
4 fresh green chilies
2 slices ginger
2 tbsp ghee or canola oil
1 tsp cumin seeds
1 lb mustard greens, rinsed and chopped
1 lb spinach, rinsed and chopped
1 15-oz can diced tomatoes (not drained)
2 tsp salt
1 tsp Punjabi garam masala

Process the garlic, chilies, and ginger.
Heat ghee, sizzle cumin seeds 15 seconds, add garlic-chile blend, stir fry about 1 minute.
Add greens, wilt. (in batches if necessary. about 3 min.)
Add tomatoes, salt, and garam masala, cook until warmed through, 5-7 minutes.
Blend.

Source: 660 Curries by Raghavan Iyer

Kashmiri Baingan

Thu, 30 Jul 2015 06:14:00 +0000

Eggplant and apples, Kashmiri style

2 tbsp mustard or canola oil
2 tsp fennel seeds
1 tsp black cumin seeds
4 dried red chilies
1 lb eggplant, cut into 1" cubes (no need to peel or salt)
2 large tart apples, like Braeburn or Granny Smith, cut into 1" cubes
2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
cilantro

Heat the oil in a skillet, add fennel, cumin seeds, and chilies. Cook until fragrant, 10-15 seconds. Add eggplants and apples, salt, coriander, cumin, and turmeric. Stir fry to coat with spices, 2-4 minutes. Add 1 cup water, scrape off browned bits, boil, simmer until tender, about 15 minutes.

Source: 660 Curries by Raghavan Iyer

Cauliflower Keerai Kari

Thu, 30 Jul 2015 06:07:00 +0000

Pan-stewed cauliflower and spinach

2 tbsp unrefined sesame or canola oil
1 tsp mustard seeds
1 tbsp urad dal (split black lentils)
8 oz cauliflower, in 2 inch florets
1 lb spinach leaves, rinsed
1 large tomato, in 1 inch cubes
cilantro
1 tsp sambhar masala
1 tsp salt
10-12 medium to large curry leaves

Heat mustard seeds in oil, cover until they stop popping, about 30 seconds. Add lentils and cook until golden brown, 15-20 seconds.
Add cauliflower, stir-fry about 2 minutes. Add 1 cup water, simmer 3-5 minutes.
Add spinach, cover, cook until the leaves wilt, about 5 minutes. Then add everything else, cook uncovered until it's tender, 3-5 minutes.

Source: 660 Curries by Raghavan Iyer

Alur Phulkopir Jhol

Thu, 30 Jul 2015 06:01:00 +0000

Cauliflower and potatoes in blackened red chile sauce

1 white potato, like russet or yukon gold, cut into 1 inch cubes
2 tbsp mustard oil or canola oil
1 lb cauliflower, in 1 inch florets
6 dried red chilies
1 tsp cumin seeds
1/2 cup whole milk solids or heavy cream
1 1/2 tsp salt
cilantro

Submerge potato in cold water to prevent browning, drain, pat dry with paper towels.
Heat oil, fry cauliflower and potatoes (covered) until partially cooked, 12-15 minutes.
Meanwhile, heat a little oil with chilies and cumin seeds, roast 2-3 minutes. Blend with the milk solids and 1/2 cup water.
Pour the sauce over the vegetables, sprinkle with salt. Stir, cook 8-10 minutes. Add cilantro and serve.

Source: 660 Curries by Raghavan Iyer

Lasoon Moong Ki Dal

Thu, 30 Jul 2015 05:57:00 +0000

Garlicky green lentils

1 cup moong dal (skinned split green lentils, they look yellow)
1/4 tsp turmeric
2 tbsp ghee or canola oil
1 tsp cumin seeds
1/4 tsp asafetida
6 cloves garlic, finely chopped
3 fresh chilies, thinly sliced
1 1/2 tsp salt

Rinse lentils and drain a few times. Add 3 cups water and boil. Skim off any foam, add turmeric, and simmer 18-20 minutes.
Then make the fry: sizzle cumin seeds in ghee for 5-10 seconds. Add garlic, asafetida, and chilies, fry 1-2 minutes, set aside.
Add the fry to the dal, simmer 5 minutes, add salt and serve.

Source: 660 Curries by Raghavan Iyer

Mutter Paneer

Thu, 30 Jul 2015 05:54:00 +0000

or Matar Paneer

1 small red onion
3 slices ginger
3 cloves garlic
1-2 fresh chilies
2 tbsp canola oil
1 tsp cumin seeds
1 bay leaf
1 cup tomato sauce
2 tsp untoasted garam masala
1 tsp salt
1 1/2 cups frozen peas
1/4 cup heavy cream
8oz paneer
cilantro

Blend or process onion, ginger, garlic, chilies.
Heat oil, add cumin and bay leaf, cook 5-10 seconds. Add the onion blend and stir-fry until light reddish brown, 5-7 minutes.
Add tomato sauce, garam masala, salt. Lower heat, simmer 5-10 minutes.
Add 1/4 cup water and the peas. Simmer until they're olive green, 8-10 minutes.
Add cream, paneer, cilantro. Simmer until warmed, 5-10 minutes.

Source: 660 Curries by Raghavan Iyer

Punjabi Rajmah

Thu, 30 Jul 2015 05:48:00 +0000

1 small red onion
4 fresh Thai, cayenne, or serrano chilies
4 cloves garlic
2 slices ginger (2"x1"x1/8")
1 tbsp mango powder or lime juice
2 tbsp ghee or canola oil
1/2 cup yogurt
3 cups cooked kidney beans
cilantro
1/2 tsp Punjabi garam masala

Blend/food process the onion, chilies, garlic, ginger, and lime juice. Saute in the ghee over medium-high (might make you cough) until it's light brown around the edges, 5-8 minutes. add the yogurt, cook uncovered until the liquid evaporates and you have reddish-brown curd-like pellets, 12-15 minutes. Add 1 cup water and the beans. Boil, simmer until thickened, 10-15 minutes. Stir in cilantro and garam masala, serve.

Source: 660 Curries by Raghavan Iyer

Sorshe Chana

Wed, 11 Mar 2015 01:38:00 +0000

Sorshe Chana (yogurt tart chickpeas with mustard greens)

1 red onion
6-8 thai, cayenne, or serrano chilis, stemmed
6 cloves garlic
3 slices fresh ginger, each 2x1x1/8"
2 tbsp ghee or canola oil
2 bay leaves

1 15-oz can diced tomatoes

2 tbsp Bengali garam masala (or just whatever garam masala)

2 tsp salt

1 lb mustard greens or 1/2 lb spinach

4 cups cooked chickpeas (~2 15oz cans)

1 cup yogurt

1/4 cup heavy cream

1 tbsp cumin-coriander blend (or 1/2 tbsp each)

Food process the onion, chilis, garlic, and ginger.

Saute the onion blend plus bay leaves in the ghee, 3-5 minutes until browning.

Add tomatoes, garam masala, and salt, stir.

Add mustard greens bit by bit until they wilt.

Add chickpeas, simmer 12-15 minutes.

Mix the yogurt and cream together, then add them to the pot.

Add the cumin-coriander blend, discard bay leaves, and serve.

Source: 660 Curries by Raghavan Iyer

Tzatziki

Mon, 09 Mar 2015 01:53:00 +0000

Tzatziki (Greek Yogurt and Cucumber Sauce)
Makes about 3 1/2 cups.

Ingredients:
3 cups Greek Yogurt (or regular plain yogurt, strained)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Instructions:
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, blend everything but the yogurt. Then stir this into the yogurt. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Source: Georgette at http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html

Gobi Manchurian

Sun, 11 Jan 2015 00:13:00 +0000

for pan frying the florets:
1 medium cauliflower/phool gobi
1 cup all purpose flour/maida
4 tbsp corn starch
¼ tsp black pepper
¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color, but this will also increase the heat a bit)
1 tsp soy sauce
1 cup + 1 tbsp water or as required
5 to 6 tbsp oil for pan frying
for the sauce:
¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
½ cup finely chopped green bell pepper
1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
2 green chilies, finely chopped or 1 tsp finely chopped green chilies
½ tbsp finely chopped celery, optional
1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
1 tbsp tomato sauce or add as required
1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
¼ to ½ tsp black pepper powder
salt as required

INSTRUCTIONS

Chop or break the gobi/cauliflower in medium size florets, boil for 15-20 minutes, drain.

In a bowl mix together the ingredients for making the batter - flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt. Add water and whisk to make a smooth batter without any lumps.
Dip each gobi floret in the batter, fry in ~ 1/2 inch hot oil. Or just pan fry them until light golden. Drain on a kitchen paper towel.

Preparing the sauce:
Drain oil if there's a bunch still. In the same pan, add chopped ginger, garlic and green chilies. saute for a half a minute.
Then add the chopped spring onions, green pepper, and chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
Add soy sauce, tomato sauce, black pepper and salt. stir.
Add the pan fried cauliflower florets.
Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
lastly add vinegar and stir well. check the taste and add more of soy sauce or tomato sauce as per your taste. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.

Source: Dassana Amit, http://www.vegrecipesofindia.com/gobi-manchurian-dry-recipe/

Pita (spinach pie)

Sun, 23 Feb 2014 21:13:00 +0000

Pita (spinach pie)
8-10 bunches green onions (5/6 per bunch)
3 bags - 9oz spinach (I think this means 3 * 9oz)
2 stick butter
3 tbsp olive oil
5 tbsp milk + 1 cup
4-5 tbsp flour
16oz cottage cheese
16oz feta cheese
one egg per person
16oz phyllo dough sheets

Grease baking pan (for later). Preheat oven to 400.
Melt a stick of butter and 5 tbsp milk in another pan until it melts. Leave on the side.
Steam spinach until it shrinks, set aside.
Cut roots off onions and cut into 1cm pieces. Melt a stick of butter and the olive oil, and fry the green onions in the pan, stirring frequently. After 10-15 minutes, add the spinach. Stir 2-3 minutes, take off burner, add 1 cup milk, and mix; then add flour and mix very well- you want a paste-like consistency. This paste can be made the day before if necessary, but same-day is better.
Mix cottage and feta cheese and eggs, make into another paste.
Layer greased baking pan with two sheets, then grease with butter/milk mix. I think it's sheets, grease, sheets, then make it like a package around the outside, folding in over the couple of sheets in the middle to cover up the gaps. Do that with half of the the spinach/onions mix, then with the egg/cheese mix, then with the other half of the spinach/onion mix. Then the last ones, you grease and layer until the top. But don't grease the top sheets yet; cut into 8 pieces. Then grease it, making sure the corners are greased and tucked in.
Bake at 400 for 45 minutes.
Serve with yogurt. You can also make it with just the egg mix, or just the spinach mix.

Alton Brown Hummus

Mon, 01 Apr 2013 02:17:00 +0000

Ingredients
Chickpeas, cooked (1 lb when still dry)
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
5 tablespoons freshly squeezed lemon juice
1/4 cup water
1/3 cup tahini, stirred well
1/4 cup extra-virgin olive oil, plus extra for serving
Powdered sumac, optional

Directions
Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.

Source: http://www.foodnetwork.com/recipes/alton-brown/hummus-for-real-recipe/index.html