caleb's roommate john michael made up this dish. it's one of our favorites! sorry there are no measurements. do it to taste.
cut up:
a bunch or two of radishes, slivered
1/2 medium onion, chopped finely
Heat 2 T. oil (veg or peanut. not olive)
add mustard seeds cook until they pop
add 1 T. minced curry leaves
add the onion and cook until brown. add salt
add minced garlic and turmeric
add radishes. cook until they turn color.
put on lid and simmer until consistency turns mushy. the radishes will keep their form though. this will take a while. once they're mushy, bring heat up until radishes brown.
add 1 T. curry leaves
Tuesday, April 29, 2008
Saag Paneer (spinach w/ cheese)
Annemarie requested this recipe and I thought I'd post for all. This is the best saag I've ever made. The recipe I used was really unclear and i didn't actually follow it all -- but I guess that's nothing new!
**You'll need one small square of paneer which can be bought of homemade. See recipe below. If you decide to make your own paneer -- and I recommend you do -- start it ahead of time. It takes about an hour of draining.
To make the Saag
Start by putting the following into a pot and boiling for 10 minutes (I covered the pot):
1 large onion
1 lb spinach, roughly chopped
4 quarter-sized slices of ginger
3 large garlic cloves peeled
1/4 cup water
Let cool a bit and pulse in food processor then return to pan. Don't get it too smooth. You want some chunks left. Put spinach mixture back in pot and add:
1/4 cup yogurt
Don't let the yogurt get too hot too fast and curdle. Thats prob why you're supposed to let the spinach cool before processing?
Heat up a saute pan, then add:
2 T. vegetable oil
1 T. melted ghee (you can use butter in a pinch)
Add the following and fry for 1-2 minutes:
2 cinnamon sticks
5 cracked-open cardamon pods
1 (1-inch) piece ginger peeled and cut into matchsticks
Add the following and fry for a few seconds:
1 T. ground coriander
1 tsp. garam masala
1 tsp fenugreek leaves (didnt have it so omitted)
1/2 tsp salt
1 clove minced garlic
At this point, you are supposed to clear out the pan and add more oil to fry some chilis. It seemed like a ton of oil to me already, so I just took out the cinnamon and spice 'chunks' from the saute pan and put them in a little bowl on the side. I left the oil mixture in the pan and fried up 4 dried red chili peppers (like chili de arbol). The chili peppers should be really dark, and look kind of burned.
Add the contents of the bowl/pan and the saute into the spinach and stir gently. Don't overmix it.
Add chunks of paneer that have been fried in a bit of oil. Or don't fry it. It's good either way. Serve with basmati rice.
To make paneer
This is a good tutorial but I add a little more yogurt than the recipe recommends.
Cliff's Notes version here: Bring 1/2 gallon WHOLE milk to a boil, then add about a cup WHOLE yogurt.
Stir until the milk and yogurt curdle, about two minutes. Add a pinch or two of garam masala, cumin and salt (all are optional). For saag I usually leave it unsalted and fry in oil and salt afterwards.
Pour the mixture in a strainer lined with cheese cloth. Gather up ends of cheesecloth and tie it on to the faucet for about 1/2 hour to let it drip out. Form the cheese into a flat/squarish ball in cheesecloth and let sit between two plates and balance a big pot of water on top to continue to squeeze out moisture, about 1/2 hour. Unwrap. Cut. Eat.
**You'll need one small square of paneer which can be bought of homemade. See recipe below. If you decide to make your own paneer -- and I recommend you do -- start it ahead of time. It takes about an hour of draining.
To make the Saag
Start by putting the following into a pot and boiling for 10 minutes (I covered the pot):
1 large onion
1 lb spinach, roughly chopped
4 quarter-sized slices of ginger
3 large garlic cloves peeled
1/4 cup water
Let cool a bit and pulse in food processor then return to pan. Don't get it too smooth. You want some chunks left. Put spinach mixture back in pot and add:
1/4 cup yogurt
Don't let the yogurt get too hot too fast and curdle. Thats prob why you're supposed to let the spinach cool before processing?
Heat up a saute pan, then add:
2 T. vegetable oil
1 T. melted ghee (you can use butter in a pinch)
Add the following and fry for 1-2 minutes:
2 cinnamon sticks
5 cracked-open cardamon pods
1 (1-inch) piece ginger peeled and cut into matchsticks
Add the following and fry for a few seconds:
1 T. ground coriander
1 tsp. garam masala
1 tsp fenugreek leaves (didnt have it so omitted)
1/2 tsp salt
1 clove minced garlic
At this point, you are supposed to clear out the pan and add more oil to fry some chilis. It seemed like a ton of oil to me already, so I just took out the cinnamon and spice 'chunks' from the saute pan and put them in a little bowl on the side. I left the oil mixture in the pan and fried up 4 dried red chili peppers (like chili de arbol). The chili peppers should be really dark, and look kind of burned.
Add the contents of the bowl/pan and the saute into the spinach and stir gently. Don't overmix it.
Add chunks of paneer that have been fried in a bit of oil. Or don't fry it. It's good either way. Serve with basmati rice.
To make paneer
This is a good tutorial but I add a little more yogurt than the recipe recommends.
Cliff's Notes version here: Bring 1/2 gallon WHOLE milk to a boil, then add about a cup WHOLE yogurt.
Stir until the milk and yogurt curdle, about two minutes. Add a pinch or two of garam masala, cumin and salt (all are optional). For saag I usually leave it unsalted and fry in oil and salt afterwards.
Pour the mixture in a strainer lined with cheese cloth. Gather up ends of cheesecloth and tie it on to the faucet for about 1/2 hour to let it drip out. Form the cheese into a flat/squarish ball in cheesecloth and let sit between two plates and balance a big pot of water on top to continue to squeeze out moisture, about 1/2 hour. Unwrap. Cut. Eat.
Monday, April 21, 2008
Tuesday, April 15, 2008
cured my ills as promised
while ben hollered his head off (thanks, ferber) i made lindsay's no-bake cookie recipe. it was a good way to pass the time. i would like to eat them all myself. but i'm going to save some (most, hopefully) to share at bible study tonight. they taste really yummy.
Monday, April 7, 2008
the cure for PMS
These cookies will cure whatever ails ya. The recipe is my great-great aunt's. I just can't stop eating these things when I get a hankerin'. If you don't believe me, try them:
Flo's No Bake Chocolate Cooky
(makes 3ish dozen)
Combine in a pot:
2 c. sugar
1/2 c. milk
1 stick unsalted butter or margarine
3 T. cocoa
1/4 t. salt
Bring to a full boil, then boil one minute. Remove from heat.
Immediately blend in:
1/2 c. peanut butter
1 t. vanilla
3 c, quick oats
Mix well. Drop by spoonfuls on wax paper to cool. Eat. Smile. Draw a hot bath. Go to bed. Leave a few cookies on the nightstand for middle-of-the-night craving.
Flo's No Bake Chocolate Cooky
(makes 3ish dozen)
Combine in a pot:
2 c. sugar
1/2 c. milk
1 stick unsalted butter or margarine
3 T. cocoa
1/4 t. salt
Bring to a full boil, then boil one minute. Remove from heat.
Immediately blend in:
1/2 c. peanut butter
1 t. vanilla
3 c, quick oats
Mix well. Drop by spoonfuls on wax paper to cool. Eat. Smile. Draw a hot bath. Go to bed. Leave a few cookies on the nightstand for middle-of-the-night craving.
Puttanesca Sauce
I really love this recipe because it is so yummy, quick and it makes my husband happy. Also it can be made solely out of pantry and fridge-door ingredients. This sauce does require that you like anchovies. If you've never tried 'em, don't knock 'em.
3-4 T. olive oil
3-4 cloves of garlic sliced
1 24 oz. can diced tomatoes (with juice)
1 T. tomato paste (optional if you want sauce thicker)
8 wee little anchovy fillets (they come in a cute little tin), minced
20-25 kalamata olives, halved (this is not as many as it seems)
3 T. capers, rinsed if you want
hefty pinch of crushed red pepper
salt to taste
chopped parsley (optional as it is a non pantry ingredient)
grated Parmesan cheese
Saute garlic until just golden in hot oil (heated over med heat), add tomatoes and simmer 5 minutes. Add anchovies, tomato paste, olives, capers, red pepper and salt. Simmer 10 minutes more. Stir in parsley if using. Serve over linguine or other pasta and sprinkle with cheese.
3-4 T. olive oil
3-4 cloves of garlic sliced
1 24 oz. can diced tomatoes (with juice)
1 T. tomato paste (optional if you want sauce thicker)
8 wee little anchovy fillets (they come in a cute little tin), minced
20-25 kalamata olives, halved (this is not as many as it seems)
3 T. capers, rinsed if you want
hefty pinch of crushed red pepper
salt to taste
chopped parsley (optional as it is a non pantry ingredient)
grated Parmesan cheese
Saute garlic until just golden in hot oil (heated over med heat), add tomatoes and simmer 5 minutes. Add anchovies, tomato paste, olives, capers, red pepper and salt. Simmer 10 minutes more. Stir in parsley if using. Serve over linguine or other pasta and sprinkle with cheese.
Tuesday, April 1, 2008
I love lemons
I could almost eat this entire recipe myself-- just with a spoon. However, we also like to eat it with scones. Or, I've also put this into a tart crust and topped it with whipped cream.
Lemon Curd
1 c. + 2 T sugar
1 T cornstarch
1/8 t. salt
1 c. fresh lemon juice (about 5 med. lemons)
3 large eggs, beaten a bit
2 T. butter
1 t. grated lemon rind
Combine first 3 ingredients in a saucepan, stirring with a whisk. Stir in juice and eggs; bring to boil, stirring a lot and simmer 1 additional minute after boil starts. Remove from heat. Add butter and lemon rind. Stir until butter melts.
Spoon into bowl and chill several hours until cool. Or, eat a bunch of it right out of the saucepan before it makes it to the fridge like I do.
Lemon Curd
1 c. + 2 T sugar
1 T cornstarch
1/8 t. salt
1 c. fresh lemon juice (about 5 med. lemons)
3 large eggs, beaten a bit
2 T. butter
1 t. grated lemon rind
Combine first 3 ingredients in a saucepan, stirring with a whisk. Stir in juice and eggs; bring to boil, stirring a lot and simmer 1 additional minute after boil starts. Remove from heat. Add butter and lemon rind. Stir until butter melts.
Spoon into bowl and chill several hours until cool. Or, eat a bunch of it right out of the saucepan before it makes it to the fridge like I do.
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