tag:blogger.com,1999:blog-307108452024-03-05T21:32:53.238-07:00The Sensitive KitchenMelindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.comBlogger227125tag:blogger.com,1999:blog-30710845.post-7663348612336234502024-02-03T12:21:00.004-07:002024-02-03T12:21:26.411-07:00South Indian Kathirikkai <div dir="ltr" style="text-align: left;" trbidi="on">
<i>This spicy, tangy curry is delicious with just plain rice. It's a bit of a pain to make, but well worth the effort. </i> <br />
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1/2 c dessicated unsweetened coconut<br />
2 tsp coconut oil<br />
2 tsp chana dal<br />
4 red chiles<br />
1 Tbsp coriander seeds<br />
2 tsp urid dal<br />
1 tsp cumin seeds<br />
1/2 tsp asafetida<br />
1 tsp tamarind concentrate <br />
3/4 tsp salt <br />
2/3 c water, or as needed<br />
1 pound Indian eggplants (about 15 small eggplants)<br />
2 Tbsp coconut oil<br />
1 tsp black mustard seeds<br />
1 tsp cumin seeds<br />
1 sprig curry leaves<br />
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In a large, heavy skillet over medium heat, dry-roast coconut until golden brown. Remove coconut to work bowl of a Magic Bullet style food processor. Increase heat to medium-high. Add 2 tsp coconut oil; when oil shimmers, add chana dal and red chiles. When dal begins to brown, add coriander, urid dal, cumin seed and asafetida. When urid dal is golden brown, remove mixture from heat. Scrape into food processor. Blend until powdery. Add tamarind concentrate, salt and water; blend into a uniform paste. Set aside.<br />
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Cut the stem of each eggplant as short as possible. Cut each eggplant in quarters lengthwise to the stem; do not remove stem. Stuff each eggplant with spice paste. Reserve any remaining paste.<br />
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Heat 2 Tbsp coconut oil in the same heavy skillet. When it shimmers, add mustard and cumin seed. Cover quickly; when popping subsides, add curry leaves. When crackling subsides, lower heat to medium-low and add eggplants in a single layer. Stir gently to coat with oil. Sprinkle leftover stuffing, if any, over eggplants.<br />
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Add 1 cup water, cover and simmer for 15 minutes, or until eggplants are tender. Remove lid and cook a few more minutes, stirring only gently as necessary. Serve hot with rice. </div>
Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-10618735819205733342023-11-28T07:42:00.004-07:002023-11-28T07:42:43.930-07:00Coquito <div><i>Coquito, a traditional Puerto Rican nog, is a staple in many homes during the holidays. It's rich and flavorful without the eggy aftertaste of eggnog that puts some people off. </i></div><div><i><br /></i></div><div><i>If left at room temperature too long, the cream of coconut will start to separate out into chunks; simply re-blend to emulsify.</i></div><div><br /></div><div>15-ounce can cream of coconut</div><div>14-ounce can sweetened condensed milk</div><div>12-ounce can evaporated milk</div><div>6 ozs white rum</div><div>1/4 tsp ground cinnamon</div><div>1/4 tsp ground cloves</div><div>1/8 tsp ground nutmeg</div><div>1 tsp vanilla extract</div><div><br /></div><div>Place all ingredients in a blender. Process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator. Serve chilled. </div>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-4550671967007116582022-12-03T11:50:00.005-07:002022-12-03T11:50:58.181-07:00Chana Masala<p><i>This recipe is easiest with an Instant Pot or pressure cooker, but can be adapted to a slow cooker (8-10 hours on LOW, 4 hours on HIGH). In a pinch, you can substitute canned beans, though the flavor won't be as good. Like any bean dish, this tastes better the next day.</i></p><p>2 c dried chickpeas<br />2 Tbsp oil or <a href="http://sensitivekitchen.blogspot.com/2022/12/ghee.html">ghee</a><br />1 tsp cumin seeds<br />1 onion, chopped<br />2 tsp minced garlic<br />2 tsp grated ginger<br />1 c canned diced tomatoes with juice<br />2 tsp coriander powder<br />2 tsp amchur (green mango powder; substitute 2 Tbsp lime juice if necessary)<br />1 tsp cumin powder<br />1 tsp <a href="http://sensitivekitchen.blogspot.com/2022/12/garam-masala.html">garam masala</a><br />1 tsp Kashmiri chili powder<br />1 tsp turmeric<br />1/2 tsp black pepper<br />1/4 to 1/2 tsp cayenne, to taste<br />2 c water<br />2 tsp salt<br />1/2 c cilantro </p><div>Soak chickpeas overnight in double their water to cover. Alternatively, bring to a boil, then remove from heat and let stand 1 hour. </div><div><br /></div><div>Heat oil or ghee in an Instant Pot on the "sauté" function. When hot, add cumin seeds. Sizzle 30-60 seconds or until fragrant and beginning to brown. Add onion, stirring. When softened, stir in garlic and ginger. Cook a few minutes.</div><div><br /></div><div>Stir in canned tomatoes, spices, and soaked chickpeas. Add water to just cover. Place lid and cook 15 minutes on HIGH. Allow pressure to release naturally. </div><div><br /></div><div>Stir in salt. Simmer using "sauté" function for a few minutes or until sauce reaches desired consistency. Stir in cilantro. Serves 8-10 as part of an Indian meal.</div>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-23523860356113538612022-12-03T11:41:00.001-07:002022-12-03T11:41:16.706-07:00Chicken Tikka Masala <p><i>Chicken tikka masala is two recipes in one. Chicken tikka, marinated grilled chicken, is delicious in its own right. "Tikka masala" is literally just leftovers: that grilled chicken is made into a new dish by simmering it in sauce. </i></p><p><i>Consider serving the two elements of this dish in other ways. Chicken tikka is delicious with flatbread as a lunch sandwich, for example. Try using the tikka masala sauce anywhere you would use a tomato-based sauce.</i></p><p><i>For marinade: </i><br />1/2 c plain yogurt <br />4 tsp grated fresh ginger root<br />4 tsp grated garlic cloves<br />2 Tbsp lime juice<br />4 tsp Kashmiri red chili powder, to taste<br />1 tsp ground turmeric<br />2 tsp <a href="http://sensitivekitchen.blogspot.com/2022/12/garam-masala.html">garam masala</a><br />2 tsp salt, to taste<br />2 lb boneless, skinless chicken breasts (or other protein: salmon, paneer, etc)</p><p><i>For sauce:<br /></i>2 Tbsp <a href="http://sensitivekitchen.blogspot.com/2022/12/ghee.html">ghee</a> or oil<br />1 tsp cumin seeds<br />2 c onion, finely diced<br />2 tsp grated fresh ginger root<br />2 tsp grated garlic cloves<br />1 tsp <a href="http://sensitivekitchen.blogspot.com/2022/12/garam-masala.html">garam masala</a><br />2 tsp Kashmiri red chili powder, to taste<br />1 tsp ground turmeric<br />1 (14-oz) can diced tomatoes with liquid<br />1 c water<br />1/2 c heavy cream (opt.)<br />1/4 c chopped cilantro</p><p>For marinade, mix all ingredients, then add chicken. Marinate for 30 minutes or up to overnight. Grill or broil until cooked. Set aside.<br /></p><p>For sauce: Heat ghee or oil over medium-high heat. Add cumin seeds; sizzle 30 seconds or until fragrant. Add onion; stir. When beginning to soften, add ginger and garlic; stir. When beginning to brown, add spices. Stir 30 seconds or until fragrant. Add tomatoes and water, stirring to bring up any brown bits. Pressure cook 3 minutes on HIGH with natural release. Puree with stick blender. Add salt to taste. Stir in cream if desired. </p><p>To finish: Chop protein to desired size. Stir into sauce. Top with cilantro. Serves 8-10 as part of an Indian meal.</p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-60660945951738020192022-12-03T11:34:00.003-07:002022-12-03T11:34:43.074-07:00Ghee<p><i> Ghee is nothing but clarified butter — butter that has been heated to cook out the milk solids and water naturally present in all butter. It is deeply flavorful, with a high smoke point, and is used extensively in both north and south Indian cooking. Given how easy it is to make, and the price of the only ingredient, it's ridiculous how much specialty stores charge for a jar. </i></p><p><i>I like to cook my ghee until the butter browns. This is called "usli ghee." It adds an extra layer of depth to the flavor.</i></p><p>2 sticks butter</p><p>Melt butter in a medium saucepan over medium heat. No need to stir. When the butter starts to sizzle, watch and listen. This is the water cooking out. When it stops sizzling, watch until your ghee reaches the desired color. Pour through a fine-mesh sieve into a glass jar. Discard solids. Makes 3/4 cup ghee. </p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-51280392464217614092022-12-03T11:28:00.003-07:002022-12-03T11:28:17.400-07:00Garam Masala<p> <i>This spice blend is crucial in much of north Indian cooking. "Garam" means "hot," and "masala" means mixture. Rather than being spicy, the name refers to the warming flavors of its ingredients. Traditional Ayurvedic teaching considers these spices to be warming to the body. </i></p><p><i>Garam masala is traditionally made with whole roasted and ground spices, but I stopped doing it that way long ago because this substitute is quicker, much easier, and honestly pretty decent. </i><i>It makes everything flavorful, aromatic and wonderful. (I still grate my own nutmeg, but the rest is just freshly purchased pre-ground spice.)</i></p><p>1 Tbsp ground cumin<br />1 1/2 tsp ground coriander<br />1 1/2 tsp ground cardamom<br />1 1/2 tsp ground black pepper<br />1 tsp ground cinnamon<br />1/2 tsp ground cloves<br />1/2 tsp ground nutmeg</p><p>Mix all ingredients together. Store in an airtight container, such as a spice jar or 4-ounce Mason jar.</p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-54703623771570699082022-11-06T10:33:00.005-07:002022-11-06T10:33:54.355-07:00Coconut-Cardamom Baked Doughnuts<p><i>Recipe: Hetal Vasavada in Bon Appetit magazine. Makes 12.</i></p><p>DOUGHNUTS:<br />1/3 cup (66 g) granulated sugar<br />3 Tbsp plus 1.5 tsp (44 g) brown sugar<br />3 Tbsp (42 g) avocado or other neutral vegetable oil<br />2 1/2 Tbsp unsalted butter, at room temperature<br />1 tsp baking powder<br />1/4 tsp baking soda<br />1/4 tsp kosher salt<br />1/4 tsp ground cardamom<br />1/4 tsp ground nutmeg<br />1 large egg<br />1 large egg yolk<br />1 1/3 c canned unsweetened coconut milk <br />1/2 tsp vanilla extract<br />1 3/4 c plus 5 tsp (233 g) all-purpose flour</p><p>GLAZE:<br />1 c unsweetened shredded coconut<br />1 1/3 c (147 g) powdered sugar<br />1/4 c canned unsweetened coconut milk <br />1/4 tsp ground cardamom</p><p>Preheat oven to 425°. Lightly grease doughnut pans with butter wrappers (or coat with nonstick spray).</p><p>Whisk sugars, vegetable oil and butter in a large bowl. Add eggs, coconut milk and vanilla; whisk again to combine. Add flour; top with baking powder, baking soda, salt, cardamom and nutmeg. Mix with a rubber spatula until no lumps or dry streaks remain.</p><p>Spoon into prepared pan, filling each well about three-quarters full. Tap pan on counter 2 or 3 times to eliminate any air bubbles. Bake until tester comes out clean, 9–11 minutes. Let cool in pan 5 minutes, then turn out onto a wire rack.</p><p>While doughnuts bake, toast coconut in a skillet over medium heat, stirring constantly, until golden, 3–5 minutes. Transfer to a shallow bowl; set aside. </p><p>Whisk powdered sugar, coconut milk and cardamom in a shallow bowl until no lumps remain. Add water by tablespoonfuls if glaze is too thick.</p><p>While doughnuts are still slightly warm, dip into glaze, then shredded coconut, to coat one side. Return to rack as you go. Let sit 10–15 minutes before serving.</p><p>Doughnuts can be made 3 days ahead. Store airtight at room temperature. </p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-85761862334615048522022-10-30T09:06:00.007-07:002022-10-30T09:06:58.414-07:00Yogurt Flatbreads<p>200 g (1 1/2 c) bread flour<br />35 g (1/4 c) whole wheat flour<br />2 tsp kosher salt<br />1 tsp baking powder<br />3/4 c plain whole-milk yogurt<br />2 tsp honey<br />3 Tbsp melted butter*</p><p>Stir together flours, salt and baking powder. Add yogurt and honey. Stir until a shaggy dough forms. Knead until the dough forms a cohesive ball. Dough will be slightly sticky. Knead until tacky, about 1 minute, adding flour as necessary to prevent sticking. </p><p>Divide into 6 pieces; shape each into a ball. Let rest for 10 minutes. </p><p>Heat a 12" cast iron skillet over medium-high heat. Roll each ball to an 8" circle, using minimal flour (excess will burn). Cook flatbreads until the bottoms are dark spotty brown, 60-90 seconds, then flip using tongs and cook the second side, about 60 seconds. Transfer to a wire rack, brush with butter, and repeat with remaining dough. Serve immediately. </p><p>* Can use seasoned butter; stir in 1 Tbsp harissa or 1 Tbsp za'atar (if using za'atar, cook 30 seconds or until seeds just begin to brown).</p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-58072571125031417782022-10-30T08:45:00.003-07:002022-10-30T08:45:59.327-07:00Baked Ziti<p>1 lb penne or other short chunky pasta<br />28 ozs Rao's or other high-quality pasta sauce <br />1 lb ricotta cheese<br />3 eggs<br />1/2 c grated Asiago cheese<br />2 c grated mozzarella cheese<br />Salt and freshly ground black pepper <br /><br />Cook the pasta in plenty of salted water, undercooking it by 1-2 minutes. </p><p>While pasta cooks, mix ricotta, Asiago, and 1 cup mozzarella. Season with salt and pepper. </p><p>Spoon a small amount of sauce into bottom of baking dish to cover, adding a dollop of pasta water to loosen. Add half of pasta, spread evenly with cheese mixture to cover, then add half of remaining sauce. Top with remaining pasta and remaining sauce. Sprinkle with remaining mozzarella. </p><p>Bake for 40 minutes or until bubbly and cheese is browned. </p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-26469320078977838842022-10-26T16:32:00.001-07:002022-10-26T16:32:19.768-07:00Baked Butternut Squash Mac & Cheese<p> 2 lbs butternut squash, cubed<br />1 Tbsp olive oil<br />3 c milk, divided<br />3 Tbsp butter<br />3 Tbsp flour<br />1/2 nutmeg, grated<br />1/4 tsp dried thyme<br />1/4 to 1/2 tsp cayenne<br />1/4 to 1/2 tsp black pepper<br />1 tsp salt <br />16 ozs short chunky pasta<br />7 ozs Unexpected Cheddar cheese<br />5 ozs Gouda cheese<br />1 oz Asiago cheese <br />15-18 saltine crackers, crushed<br />2 Tbsp softened or melted butter </p><p>Toss butternut squash in oil. Roast until soft and golden brown. Puree with 1 cup milk.</p><p>Cook pasta.</p><p>Heat butter in large skillet. Add flour; whisk to combine. Cook a moment, then stir in herbs and spices. Whisk in remaining milk. Bring to a simmer; let cook several minutes or until thickened, taking care not to scorch. Lower heat to low; stir in butternut squash. Warm through; stir in grated cheeses. </p><p>Stir in drained pasta. Turn into a buttered 9"x13" casserole dish. Top with buttered cracker crumbs. Bake at 375° for 25 minutes or until brown and bubbling. Serves 8-12.</p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-16793587811321976582022-09-05T07:09:00.006-07:002022-09-05T07:09:43.196-07:00Seafood Tikka <p>1/4 c Greek yogurt<br />2 tsp fresh grated ginger<br />3 cloves garlic, grated<br />1 tsp salt<br />1 tsp cumin<br />1 tsp coriander<br />2 tsp Kashmiri chili powder<br />1 tsp garam masala<br />1 tsp turmeric<br />1 Tbsp lime juice (leave out if yogurt is very sour)<br />1 lb skinless wild salmon fillet, cut into cubes<br />1 lb jumbo shrimp, peeled and deveined<br /></p><p><br /></p><p>Combine yogurt, ginger, garlic and spices in a zip-top bag. Squeeze to mix. Add seafood. Mix gently. Marinate in refrigerator 2 hours. Skewer and grill. Serve with lime wedges.</p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-2738600323574317352022-03-14T14:15:00.007-07:002022-03-14T14:15:51.189-07:00Chicken Karahi<p><i>Deep red, fragrant and flavorful, but not too spicy, this chicken dish is a good way to introduce Indian food to those unfamiliar with the cuisine. </i> </p><p>3 Tbsp oil<br />1 large yellow onion, diced<br />2 Tbsp grated fresh ginger <br />4 large cloves garlic, minced<br />4 boneless skinless chicken breasts, cut into chunks<br />14-oz can diced tomatoes<br />1 tsp ground cumin<br />1 tsp ground coriander<br />1 tsp garam masala<br />2 tsp Kashmiri chile powder<br />1/2 tsp turmeric<br />1 1/4 tsp salt<br />2 Tbsp tomato paste<br />1/4 c chopped cilantro</p><p>Heat oil on medium-high in a large skillet. Add onions, ginger, and garlic; sauté 5 minutes until onions become translucent. </p><p>Add tomatoes and spices (cumin through salt). Stir well. When fragrant, stir in chicken. Lower heat to medium; cook covered 10-15 minutes or until chicken is fully cooked. </p><p>Stir in tomato paste. Add water as needed to adjust consistency. </p><p>Serve, garnished with cilantro. Serves 6 as part of an Indian meal.</p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-17511155259360702822021-11-28T12:41:00.002-07:002021-11-28T12:41:09.189-07:00Molasses Spice Crinkles<p><i>I found this recipe in Gourmet Magazine in the late '90s to go alongside a Pumpkin Spice Mousse. I have upped the spices and decreased the baking time to customize the cookie to my own personal taste.</i></p><p>2 1/4 c all-purpose flour<br />1 tsp baking soda<br />2 tsp ground ginger<br />1 tsp ground cinnamon<br />1 tsp ancho chile powder (or to taste; can be omitted)<br />1/2 tsp ground cloves<br />1/2 tsp finely ground black pepper<br />1 c packed brown sugar<br />1 1/2 sticks (3/4 cup) unsalted butter, melted<br />1/4 c unsulfured molasses<br />1 large egg<br />1/4 c granulated sugar</p><p>Into a large bowl sift together half of flour, baking soda, and spices. Whisk in brown sugar. </p><p>Whisk melted butter, molasses and egg into flour mixture until well mixed. Stir in remaining flour. Chill dough, covered, until firm, at least 1 hour and up to 2 days.</p><p>Preheat oven to 350°F. </p><p>Roll level tablespoons of dough into balls. In a small bowl, roll balls in granulated sugar to coat. </p><p>Arrange balls 2" apart on baking sheets. Bake in batches in middle of oven until flattened and just set, about 9 minutes. Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.</p><p>Cool cookies on baking sheets 2 minutes, then transfer with a spatula to racks to cool completely. </p><p>Cookies keep in an airtight container at room temperature 5 days. Makes about 56 cookies.</p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-69107220355488279482021-10-14T07:38:00.001-07:002021-10-14T07:38:34.125-07:00Grandma's Chocolate Pudding<div dir="ltr" style="text-align: left;" trbidi="on"><i>
My grandmother wrote this recipe card out especially for my father so that he could make this pudding even when she was not visiting. I follow the recipe, but cut the sugar in half.</i><br />
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<br />2 c milk</div><div dir="ltr" style="text-align: left;" trbidi="on">1.5 ozs unsweetened chocolate</div><div dir="ltr" style="text-align: left;" trbidi="on">2 eggs (for a super-silky pudding, use 4 egg yolks)</div><div dir="ltr" style="text-align: left;" trbidi="on">2 Tbsp cornstarch</div><div dir="ltr" style="text-align: left;" trbidi="on">1/2 c sugar</div><div dir="ltr" style="text-align: left;" trbidi="on">1 tsp vanilla </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
Warm milk and chocolate over medium heat in a pot at least triple its volume until chocolate is melted. Stir regularly to avoid scorching. </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">While milk is heating, combine sugar and cornstarch; whisk well to combine (this is what ensures no lumps). Then add eggs. When you put them in the bowl, it won't look like it will come together, but it will: just keep whisking! <br />
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Whisk some hot milk into the mixture to lighten it, then pour the lightened mixture into the pot, whisking furiously.<br />
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Finished product. <br />
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Family tradition: eat warm with a scoop of vanilla ice cream on top! </div>
Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-51579951383279867412021-10-05T10:15:00.002-07:002021-10-05T10:15:09.283-07:00Kerala-Style Drumstick Curry<p>3-4 drumsticks, ends removed, cut into 3" lengths (about 20 lengths drumstick pods)<br />1/2 tsp turmeric powder<br />1 cup dried shredded coconut<br />2 1/4 tsp cumin seeds<br />2 serrano chiles, cut into chunks<br />2 Roma tomatoes, diced<br />2 tsp coconut oil<br />1 tsp black mustard seeds<br />2 dried red chiles<br />1 sprig curry leaves</p><p>Boil drumsticks with turmeric in salted water to cover for 10 minutes. Remove from heat. Drain water, leaving drumsticks in pot. Let water cool slightly before proceeding.</p><p>Combine grated coconut, cumin seeds and green chiles. In a bullet blender, grind to a smooth paste with 1 cup reserved water. Add to drumsticks, using any leftover water to rinse bullet blender (and adding that rinse water to drumsticks). Simmer 5-6 minutes. Add tomatoes; simmer an additional 2 minutes.</p><p>While drumsticks simmer the final 2 minutes, temper mustard seeds, chiles and curry leaves in coconut oil. Pour atop drumsticks. Serve with rice and dry side dishes. Serves 4.</p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-16394532039124541492021-08-14T08:30:00.000-07:002021-08-14T08:30:00.956-07:00Restaurant-Style Mexican Rice <p><i>Can also be made in an instant pot; adjust liquid to ratio of 1 part rice to 1.25 parts liquid</i></p><p>2 c basmati rice<br />14-oz can diced tomatoes with liquid<br />3.5 c water<br />1/4 tsp salt<br />1/4 tsp ground cumin <br />1/4 tsp ground coriander<br />1/4 tsp ancho chile powder<br />1/4 tsp dried oregano, crushed<br />1/8 tsp garlic powder<br />1/8 tsp garlic powder<br />1/8 tsp freshly ground black pepper</p><p>Combine all ingredients. Microwave in a Pyrex bowl for 18 minutes or until rice is done. Fluff and serve.</p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-69487640482011010812021-08-14T08:15:00.004-07:002021-08-14T08:15:22.812-07:00Seafood Enchiladas<p>1.5 to 2 lbs seafood (I used a mix of cod and shrimp)<br />1 tablespoon butter<br />1 small onion, chopped<br />12-oz jar salsa verde<br />8 ozs cream cheese<br />7-oz can chopped green chiles<br />2 cups shredded Monterey Jack cheese, divided<br />10 to 12 6" corn tortillas <br />Fresh cilantro<br />Sliced jalapeños</p><p>Remove skins and shells from seafood; cut in 1" pieces. Preheat oven to 350°. Butter a 9x13" baking dish.</p><p>In a large skillet, heat butter over medium-high heat. Add onion; saute until crisp-tender, 3 to 4 minutes. Add seafood; saute 5 to 7 minutes or until done. Remove from pan.</p><p>In the same pan, warm salsa, cream cheese and chiles just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat.</p><p>Stir just enough cheese sauce into seafood mixture to bind it together. Spread 1 cup sauce into baking dish. Place 1/3 cup shrimp mixture on each tortilla, roll up and place in prepared dish, seam side down. Top with remaining sauce, spreading to coat tortillas. Sprinkle with remaining cheese.</p><p>Bake covered until cheese is melted, 20-25 minutes. Sprinkle with cilantro; top with jalapeño slices. Good with Mexican rice.</p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-122207262223268152021-03-26T14:02:00.001-07:002021-03-26T14:03:31.170-07:00Instant Pot Shrimp Biryani<div style="text-align: left;"><i>Use the biggest shrimp you can afford so they won’t overcook in the amount of time it takes to cook the rice. If you can't find Kashmiri chile powder, substitute three parts sweet paprika and one part cayenne.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 c basmati rice<br />2 tsp oil<br />1 onion, chopped<br />1 serrano chile, minced<br />2 Tbsp minced fresh ginger<br />1 Tbsp minced garlic<br />2 tsp kosher salt<br />1 tsp Kashmiri chile powder<br />1 tsp ground turmeric<br />1 tsp smoked paprika<br />10 fresh curry leaves, torn into pieces<br />1 1/2 c boiling water<br />2 lb jumbo shrimp (16-20 or fewer per pound), peeled and deveined<br />15-ounce can diced tomatoes with juice<br />2 tsp freshly squeezed lime juice, plus wedges for serving<br />1/2 cup chopped fresh cilantro</div><p>Heat oil in instant pot on sauté (high) until shimmering. Add onion; cook for 4 minutes or until softened. Stir in serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves. Cook 1 minute or until fragrant.</p><p>Stir in boiling water. Scrape up browned bits on bottom of pot. Stir in rice, shrimp and tomatoes. Secure the lid and cook on high pressure for 3 minutes. </p><p>Quick release pressure, stir in lime juice, and cover with a kitchen towel. Let stand 5 minutes.</p><p>Stir in cilantro, then taste and add more salt as needed. Serve with lime wedges.</p>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-74822284367736064402020-12-28T11:54:00.006-07:002021-01-07T08:58:36.146-07:00Milk Starter Sourdough<i>Makes one 1-pound loaf</i><br /><br />Bread:<div><br /></div><div>3/4 c / 160g yogurt starter<br />1/2 c + 2 tbsp water<br />1/2 tsp salt<br />1 tsp sugar<br />2 tsp yeast <br />2 1/2 c / 325g flour<div><br />First rise 45-60 minutes<br />Baking rise 45 minutes<br />Bake at 425° for 30 minutes in pan or 35 on stone</div><div><br /></div><div>Starter: </div></div><div><br /></div><div>2 Tbsp yogurt with live active cultures</div><div>1 c milk</div><div>1/2 c flour</div><div><br /></div><div>Boil milk. Cool to 110°. Whisk in yogurt. Let stand covered in draft-free place 24 hours or until set. Whisk in flour. Let stand 2-5 days or until bubbly. To feed, whisk in 1/4 c milk and 1/2 c flour.</div>Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-26855648577773705552020-12-13T11:17:00.003-07:002020-12-28T11:55:18.949-07:00Tater Tot Breakfast Casserole1 small onion, diced<br />1/2 each poblano pepper and red bell pepper, diced<br />1 Tbsp butter <br />1/2 tsp cumin<br />1/2 tsp ancho chile powder<br />1/4 tsp garlic powder<br />16 ozs tater tots<br />3/4 c shredded pepper jack cheese<br />12 eggs, beaten<br />1/2 c milk<br />1/2 tsp salt<br />1/4 tsp pepper<br /><br />Bake covered at 375° for 25-30 minutes, then uncovered another 5 minutes or until browned on top <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-24433066067189693502020-05-11T11:24:00.004-07:002020-05-11T11:24:46.117-07:00Basic Cilantro Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<i>This chutney is a must with dosas but also pairs well with anything from a bowl of chili to a quesadilla or grilled cheese sandwich. I like mine spicy, but if you don't, adjust the chile accordingly. Nontraditionalists may choose to skip the final step of popping spices in hot oil, but not if you are serving to anyone Indian. </i><br />
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<i>If you prefer a thicker consistency, add 3/4 cup of fresh coconut in with the green chiles (Trader Joe's sells good quality frozen coconut chunks). </i><br />
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<i>This chutney is also very good with mint leaves substituted for half the cilantro, but you will not get as bright a green color. </i><br />
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4 bunches cilantro, hard stems removed, to make 3 cups leaves<br />
3 serrano chiles (or to taste), stemmed and cut into chunks<br />
1" fresh ginger, peeled<br />
1/2 tsp cumin powder<br />
1 tsp salt (or to taste)<br />
1 tsp tamarind paste (or, for brighter color, 1 1/2 Tbsp lime juice)<br />
2 Tbsp water, or the minimum amount necessary<br />
1 tsp coconut oil<br />
1/2 tsp black mustard seeds<br />
1/4 tsp cumin seeds<br />
1 dried red chile<br />
a few curry leaves<br />
pinch asafetida powder<br />
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In the work bowl of a small blender, place cilantro leaves, green chile pieces, grated ginger, cumin and salt. Blend until coarsely chopped. Add tamarind or lime juice and a little water. Blend until smooth.<br />
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Taste and adjust seasonings, observing the "tripod rule" of balancing spice, salt and sourness. (A too-spicy chutney needs more lime juice or salt, a too-salty chutney needs more sourness, and so on.)<br />
<br />
In a small skillet, heat coconut oil over high heat until shimmering. Add mustard seeds; immediately cover and cook until popping subsides. Add cumin and red chile. When beginning to brown, add asafetida and curry leaves. When crackling subsides, remove from heat. Using a spatula, scrape spices onto top of chutney, being sure to include all the flavorful oil. This is to be presented at the table unstirred, then stirred in upon serving.<br />
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Makes 2 cups. Refrigerate any leftovers. </div>
Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-82816703160729913892020-05-07T09:51:00.003-07:002020-05-07T09:51:58.399-07:00Aloo Samosas<div dir="ltr" style="text-align: left;" trbidi="on">
500 g Yukon Gold potatoes (about 2 large)<br />
1 1/2 Tbsp ghee<br />
3/4 tsp cumin seeds<br />
1/3 c minced onion<br />
1 green chile, minced<br />
1 1/2 tsp grated ginger<br />
3/4 c green peas<br />
1 1/2 tsp kosher salt<br />
3/4 tsp coriander powder<br />
3/4 tsp amchur powder<br />
1/2 tsp Kashmiri chile powder<br />
1/4 tsp cumin powder<br />
1/8 tsp ground cardamom<br />
1/8 tsp ground cloves<br />
6 uncooked tortillas, cut lengthwise into thirds<br />
1 Tbsp each flour and water<br />
Cooking spray or vegetable oil<br />
<br />
Steam potatoes by placing whole scrubbed potatoes on a trivet in the Instant Pot with 1 cup of water and cooking 12 minutes on HIGH. When cool enough to handle, remove skins and roughly mash.<br />
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In a large skillet, heat ghee over medium-high heat. Cook cumin seeds until fragrant. Add onion; when softened and beginning to brown, add ginger and green chile. Cook a moment, then add peas. Reduce heat to medium; cook 5 minutes or until done. Add mashed potatoes. Sprinkle evenly with spices; stir to mix.<br />
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Stir flour and water together in a small bowl to make a slurry. Fold a tortilla piece into a cone shape, sealing with slurry. Fill with a tablespoon of filling; don't overfill. Fold into a triangle shape; seal with slurry.<br />
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Brush with oil (cooking spray does not work well). Cook in an air fryer for 12 minutes or until browned. Serve with coriander and tamarind chutneys. Makes 18 samosas. </div>
Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-59557481458321861792020-04-12T14:21:00.002-07:002020-04-12T14:21:28.968-07:00Gochujang Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
2 Tbsp neutral oil<br />
1/2 yellow onion, diced<br />
2 tsp each ginger and garlic<br />
1 c sliced shiitake mushrooms, optional<br />
4 c mixed vegetables (celery, carrot, bell pepper, cabbage, Brussels sprouts, broccolini) and leftover cooked vegetables (asparagus, etc.), cut into bite-sized pieces<br />
3/4 tsp kosher salt<br />
1 Tbsp gochujang<br />
2 Tbsp low-sodium soy sauce<br />
1 tsp honey<br />
1 Tbsp dark sesame oil<br />
2 Tbsp water<br />
4 c cold cooked white rice (1 1/2 cups uncooked rice, cooked and chilled)<br />
4 eggs<br />
2 links precooked turkey sausage, optional<br />
4 scallions, sliced<br />
<br />
In a large sauté pan, cook onion over medium-high heat until softened and beginning to brown. Add ginger and garlic; stir until fragrant. If using mushrooms, add them at this point, pushing onion mixture to the side; cook until softened and greatly reduced in volume.<br />
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Add raw vegetables to saute pan; cook until beginning to soften. Add cooked vegetables; stir until heated through. Season with salt.<br />
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While vegetables cook, mix gochujang, soy sauce, sesame oil, honey and water together in a small bowl. Fry eggs to taste. Slice and fry sausage (if using).<br />
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Add rice to sauté pan; stir, then add gochujang mixture. Stir until evenly coated. Add scallions. Divide fried rice among 4 wide shallow bowls. Top each portion with a fried egg and with turkey sausage, if using. Serves 4.<br />
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Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-39524924338929832142020-02-18T17:26:00.001-07:002020-02-18T17:26:33.406-07:00Broccoli Cheddar Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
<i>A family standby. Sometimes the simplest dishes are the best. </i><br />
<br />
Pastry for a 10" deep-dish pie<br />
1 pound broccoli florets<br />
6 large eggs<br />
1 1/2 cups whole milk<br />
3 to 4 ounces extra-sharp cheddar cheese, grated<br />
Salt and freshly ground black pepper<br />
<br />
Roll out crust. Place in a 10" deep dish pie pan. Flute edges. Freeze 10 minutes or until very firm. While crust is freezing, steam and chop broccoli florets. Whisk eggs and milk together.<br />
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Grate cheese. Spread evenly on bottom of crust. Top with broccoli, spreading evenly. Season generously with salt and pepper. Pour egg-milk mixture atop broccoli, pressing the broccoli down so it is coated with custard.<br />
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Bake at 350° for 45-500 minutes or until puffed, lightly brown, and testing done. Let cool 10 minutes, then slice. </div>
Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0tag:blogger.com,1999:blog-30710845.post-54013973973965904242020-01-12T11:27:00.004-07:002020-01-12T11:27:46.764-07:00Keerai Milagootal<div dir="ltr" style="text-align: left;" trbidi="on">
<i>This dish is typical of the Palakkad Iyer subcommunity of southern India, on the border of Kerala and Tamil Nadu. My mother-in-law taught me to make it. The <a href="https://www.huffingtonpost.in/nandita-iyer/14-ways-to-cook-and-eat-drumstick-moringa-leaves_a_21441257/">drumstick leaves</a>, currently the darling of Western lifestyle bloggers under the scientific name "moringa," have been <a href="https://www.bulletproof.com/supplements/dietary-supplements/moringa-benefits/">enjoyed for centuries</a> in India. If you can't find drumstick leaves, substitute any mild cooked green; frozen spinach works fine. </i><br />
<br />
1 cup moong dal<br />
6 to 10 cups fresh drumstick leaves (or 1 cup frozen spinach)<br />
1 Tbsp coconut oil<br />
1 Tbsp urid dal<br />
4 dried red chiles<br />
6 Tbsp desiccated unsweetened coconut<br />
1/4 to 1/2 tsp cumin powder<br />
Salt to taste (start with 1 tsp)<br />
2 tsp coconut oil<br />
1/2 tsp black mustard seeds<br />
<br />
Wash moong dal until water runs clear. Cook uncovered in quadruple its volume of water in a large pot (water line should be no more than halfway - this dal tends to boil over) until very soft and beginning to fall apart, about 20 minutes.<br />
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While dal cooks, steam drumstick leaves using a very small quantity of water to yield 1 cup cooked. Remove from heat, reserving cooking liquid; finely mince.<br />
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In a medium skillet, heat coconut oil over medium-high heat. Saute urid dal and dried red chiles until dal is just golden brown. Remove from heat; add coconut, stirring to combine. Allow to cool, then blend in a Magic Bullet-style blender with double its volume of water until smooth.<br />
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When dal is cooked, stir in the spice paste until smooth. Add drumstick leaves and their liquid. Stir in cumin powder and salt.<br />
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Heat remaining coconut oil over high heat. When it shimmers, add mustard seeds and cover. When popping subsides, pour atop dal mixture. Serves 4 with rice. </div>
Melindahttp://www.blogger.com/profile/18201223709546070368noreply@blogger.com0