tag:blogger.com,1999:blog-56071672443896448862024-02-06T21:39:51.251-05:00Midnight Masala!! - The Late Night Cookancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-5607167244389644886.post-14185482399997600192016-04-19T20:15:00.001-04:002016-04-19T20:15:15.610-04:00Toasted almonds<p dir="ltr">Just wanted to add a quick post on how to easily toast almonds.<br>
Preheat oven to 350°F. Place almond slivers on a baking sheet, spreading evenly so they don't overlap. Toast them in the oven for 8 minutes.<br>
Use them as topping in salads or anything you like.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUliTaUrW15lcPlQubnpJb3nsjfaecpM2UmBpO7OCAK_VwS9zv5tYzmXeOEAKtZn_0HGY61ZaQOFON1UnLWIRQwqfDKyxqdmxXpiUZ0XxBzDx7Wzvly2U81qWrlUpOuSoEk5JCat5GWk/s1600/20160419_193916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUliTaUrW15lcPlQubnpJb3nsjfaecpM2UmBpO7OCAK_VwS9zv5tYzmXeOEAKtZn_0HGY61ZaQOFON1UnLWIRQwqfDKyxqdmxXpiUZ0XxBzDx7Wzvly2U81qWrlUpOuSoEk5JCat5GWk/s640/20160419_193916.jpg"> </a> </div>ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-6768725692987000662016-04-14T14:41:00.000-04:002016-04-14T14:41:56.957-04:00Pineapple Upside Down Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-_ZSVFzKBN9Y/Vw-weomDfQI/AAAAAAAAVcI/E45IrwHesNUWDRTshtfJ2vJY8BrvCqgKQCKgB/s1600/20160404_221924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-_ZSVFzKBN9Y/Vw-weomDfQI/AAAAAAAAVcI/E45IrwHesNUWDRTshtfJ2vJY8BrvCqgKQCKgB/s640/20160404_221924.jpg" width="640" /></a></div>
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<br />
Pineapple Upside Down is one of my favorite cakes, if not my favorite!<br />
I believe I first saw this cake when I was probably 10 or 11 years old on TV, being made by Sanjeev Kapoor. That used to be a time before the internet, and I would sit in front of the TV with pen and paper writing down the ingredients and procedure. Who does that anymore?<br />
I took the recipe to my mom and we made it together. And our family loved it!! I eventually lost that recipe. But now we have the internet, and I found a good recipe of <a href="http://www.epicurious.com/recipes/food/views/Pineapple-Upside-Down-Cake-103088" target="_blank">Epicurious</a>.<br />
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Pineapple Upside Down Cake begins with melting butter with brown sugar until it starts to caramelize. This mixture is then poured into a cake pan and fresh pineapple slices (or you can use canned pineapple slices) are placed on top. If you like you can also garnish the top with maraschino cherries or candied red cherries (as shown in picture). A buttery cake batter is then poured over the pineapple slices and the cake is baked until golden brown. Once the cake cools, it is inverted onto a cake platter so the top of the cake features the pineapple slices that have become wonderfully soft and sweet from absorbing all that delicious caramelized sugar.<br />
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This is also one of the first cakes I baked after moving to the US, and my husband devoured it!<br />
The second time I made it was a complete disaster, I'm guessing because I got a 'stick' of butter wrong and used 2, thinking I had half sticks. I didn't make it for a long time after that.<br />
This spring, I came across a huge line of fresh pineapples at our local farm. I decided to buy one, as they come in really handy for snacking at the office. My husband however wanted the cake, so I decided to bake him one again. It turned out pretty close to the first time I tried it.<br />
The recipe on Epicurious uses a cup of sugar, but I reduced it to 3/4 cup because I read many reviews suggesting it, and also I don't have a big sweet tooth. That was perfect for us. But if you like it sweet, go with 1 cup. Also, many reviews said that 3 tsp of cardamom powder was too much, or too overpowering. I used all 3 tsp since we love the flavor (we're Indians, duh!) and I thought it compliments the pineapple. If you don't like cardamom, then reduce it to 1.5 or 2 tsp, and you will get a more subtle flavor.<br />
Also the recipe suggests you make this in a 10-inch cast iron skillet. I did not have one, but I highly recommend using it if you have. It will help get the pineapples nice and caramelized.<br />
I used a 9 inch springform, which I regret because the caramel was oozing out the sides. I remedied it in time by wrapping the pan with aluminum foil. But next time I would use a regular cake pan, or hopefully a cast iron skillet.<br />
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
For topping:<br />
1/2 medium pineapple, peeled, quartered lengthwise, and cored<br />
3/4 stick unsalted butter<br />
3/4 to 1 cup packed light brown sugar<br />
5 or 6 maraschino cherries (optional)<br />
<br />
For batter:<br />
1 1/2 cups all-purpose flour<br />
2 to 3 teaspoons ground cardamom<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
3/4 stick unsalted butter, softened<br />
1 cup granulated sugar<br />
2 large eggs, at room temperature<br />
1 teaspoon vanilla<br />
1 tablespoon dark rum<br />
1/2 cup unsweetened pineapple juice<br />
2 tablespoons dark rum for sprinkling over cake (Black Seal or Myers would work great!)<br />
<br />
Special equipment:<br />
a well-seasoned 10-inch cast-iron skillet<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
<br />
Preheat oven to 350°F. Butter the cake pan.<br />
<br />
<b>Make topping:</b><br />
Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly. You can also cut the pineapple into semi-circles and arrange them like in the photo below (taken when I made it the first time). I also arranged a few halved maraschino cherries upside down, for added color coz I had them lying around. But this is purely optional.<br />
A traditional method is to have the whole pineapple rings arranged in a circle with a marschino cherry in the center of each ring. I find this pretty but there's a lot of wasted space and you may not get enough pineapple with every bite.<br />
Note: The original recipe asked for 3/4 cup brown sugar. I used 3/4 cup initially but found there was still a lot of butter, so I added another 1/4 cup of brown sugar. What you're looking for is a sticky caramel sauce.<br />
<br />
<b>Make batter:</b><br />
Sift together flour, cardamom, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)<br />
Tip: If you dont have a sifter for the dry ingredients, just combine them all in a bowl using a wire whisk.<br />
<br />
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.<br />
Serve cake just warm or at room temperature.<br />
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This cake may be made a day ahead and chilled, covered. Bring to room temperature before serving.<br />
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-84669049894165896152016-04-03T20:11:00.001-04:002016-04-07T15:06:28.903-04:00Kappa Vevichathu / Kappa puzhukku - Mashed Yuca with Coconut & Spices<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients:</div>
Yuca or tapioca root - 2 lbs. (1/2 kg)<br />
Turmeric powder - 1/4 tsp<br />
Grated coconut - 1/2 cup<br />
Pearl onions - 2<br />
Green chillies - 4<br />
Garlic - 1 clove<br />
Cumin seeds - 1/4 tsp<br />
Curry leaves - 1 sprig<br />
Oil - 1 tbsp<br />
Mustard seeds - 1 tsp<br />
Salt to taste<br />
Water as needed<br />
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<div style="background-color: #38761d; color: white;">
Method:</div>
First remove the skin off the yuca root and chop it into bite size pieces. Put them into a saucepan. Add a pinch of turmeric, salt and enough water to cover the yuca pieces. Boil the yuca till the water evaporates, and the yuca is soft.<br />
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Grind grated coconut, turmeric powder, cumin seeds, pearl onions, garlic, green chillies and 1/2 a sprig of curry leaves into a coarse paste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaee7rUw7jkHYzMowESCdA_g6syFLruKJ8b1S8QaMcrdGhPOk8HsrbI82bY-ZJ9kyWQ0gwWAv1f5dMYY1EujcbJHAxnFNo1TdU9mvEHc8phWCl6-looHQN9IIiR0vGtcjW3CbpSJ5J9k/s1600/20160403_175713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaee7rUw7jkHYzMowESCdA_g6syFLruKJ8b1S8QaMcrdGhPOk8HsrbI82bY-ZJ9kyWQ0gwWAv1f5dMYY1EujcbJHAxnFNo1TdU9mvEHc8phWCl6-looHQN9IIiR0vGtcjW3CbpSJ5J9k/s320/20160403_175713.jpg" width="240" /></a></div>
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In a pan, heat a tablespoon of oil. Add mustard seeds and let them crackle. Add the remaining curry leaves. Then add the coconut mixture. Stir and fry it for 3 minutes.<br />
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Add the mashed yuca. Combine and cook for about 5 minutes. Add some water if you want to adjust the consistency to your liking. I added about half a cup of water since the yuca was dry.<br />
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Serve warm with some <a href="http://latenightcook.blogspot.com/2012/10/kottayam-style-red-fish-curry.html" target="_blank">Kottayam fish curry</a> or <a href="http://latenightcook.blogspot.com/2013/08/naadan-beef-curry-with-coconut-milk.html" target="_blank">beef curry</a>. Yum!<br />
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-36406680089406644912016-04-03T17:26:00.000-04:002016-04-03T17:26:42.342-04:00Honey Poppy seed vinaigrette - Salad dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
Apple cider vinegar - 3 tbsp<br />
Honey - 1/4 cup<br />
Dry mustard powder - 1 tsp.<br />
Fresh lemon juice - 3 tsp<br />
Poppy seeds - 2 tbsp<br />
Salt and pepper<br />
Oil - 1/2 cup (I used grapeseed oil)<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
<br />
Put the vinegar, honey, dry mustard, lemon juice, poppy seeds, salt, and pepper into a mason jar. Put the lid on and give it a good shake to start dissolving the honey. Or use a small whisk and whisk well. Now add the oil slowly and continue whisking. Taste to make sure that the balance is right. Sometimes I need to add a little more vinegar, lemon juice and salt and pepper.<br />
This can be refrigerated for upto 3 weeks.<br />
<br />
Make a salad with mixed greens (or baby spinach), halved raspberries (or strawberries), crumbled goat cheese, dried cranberries and toasted almonds.</div>
ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-52845204574643590502016-04-03T17:00:00.001-04:002016-04-03T17:00:43.947-04:00Quinoa Cauliflower Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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I got introduced to quinoa sometime last year, as a great substitute to rice. Its gluten-free, high in fiber and is a complete protein that provides all nine essential amino acids for good health. Its not technically a grain but still counts as a 'whole grain' food. After learning all its benefits, the only question was how best to use it in recipes. Biryani is my favorite dish in the world, but I always make a meat-based biryani. So this time I tried a vegetarian biryani using cauliflower and peas, and substituted the rice for quinoa. Turns out its pretty good! Has all the flavors of a good biryani, and you won't die of guilt.<br />
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
For quinoa:<br />
Rainbow Quinoa - 1 and 1/2 cup<br />
Green Cardamom seeds - 1/2 tsp<br />
Black cardamom - 1<br />
Cloves - 3-5 pcs<br />
Cinnamon stick - 1 inch piece<br />
Bay leaf - 1<br />
Water - 2 and 1/4 cups<br />
Salt to taste<br />
<br />
For cauliflower:<br />
Cauliflower florets - 2 cups (from one head)<br />
Green peas (fresh or frozen) - 1/2 cup<br />
Ghee/oil - 1 tbsp.<br />
Onion - 1 large, thinly sliced<br />
Green chilli - 3 or 4, thinly sliced<br />
Ginger - 2 tbsp, minced fine<br />
Garlic - 3-4 cloves, minced fine<br />
Cumin seeds - 1 tsp<br />
Green Cardamom seeds - 1/2 tsp<br />
Cloves - 3-5 pcs<br />
Cinnamon stick - 1 inch piece<br />
Bay leaf - 1<br />
Garam masala - 1/2 tsp<br />
Coriander powder - 1 tsp<br />
Chilli powder - 1/2 tsp<br />
Turmeric powder - 1/4 tsp<br />
Yogurt - 1 and 1/2 cup<br />
Salt to taste<br />
Cilantro and mint leaves - a handful each, chopped coarsely<br />
<br />
For garnish:<br />
Cashews, almonds, raisins, dried cranberries, thinly sliced onion - a handful or as per your liking<br />
Ghee - 2 tbsp<br />
Milk - 1/2 cup<br />
Safrron strands - a good pinch<br />
Turmeric powder - a pinch<br />
Garam masala - 1 tsp<br />
Cilantro and mint leaves<br />
<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
First fry all the ingredients for garnish, one at a time in some ghee. First the almonds, then the cashews, then raisins, then cranberries and finally finely sliced onions. Collect them all in a bowl and mix.<br />
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For the Quinoa:<br />
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Wash the quinoa thoroughly and drain. In a large saucepan, add a teaspoon of oil or ghee. Add cardamom seeds, black cardamom, cloves, cinnamon and bay leaf. When you get a good aroma, add the washed quinoa and fry for 2-3 minutes. Then add some salt (about a teaspoon) and water. Cover and cook on medium heat until it comes to a boil, then reduce heat to low and cook for about 10 minutes, until most of the water has been absorbed. Then turn the heat off and let sit for 5 minutes. Then fluff with a fork.</div>
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For the Cauliflower:</div>
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In a dutch oven, add oil or ghee and heat on medium. Add cumin seeds, cardamom seeds, cloves, cinnamon stick and bay leaves. When you get a good aroma, add the onions, ginger, garlic and green chilies. Saute on medium heat until onion turns golden. Add coriander powder, chili powder, turmeric and garam masala. Fry for a few minutes until the raw smell dissipates. Add about half a cup of water, salt and mix. Add cauliflower and peas. Also add the cilantro and mint (save some for final garnish). Give it a good mix. Cover and cook until cauliflower turns tender but still has a slight crunch, about 10 minutes. Turn the heat to low, and add the yogurt and gently stir it in. Keep stirring so the yogurt doesn't split, and cook for about 5 minutes.</div>
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Final assembly:</div>
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Heat the milk in a bowl and add turmeric powder and saffron strands.</div>
<div class="separator" style="clear: both; text-align: left;">
In a deep pan or dutch oven, first add a layer of quinoa. Sprinkle some saffron turmeric milk and garam masala. Then add a layer of the cauliflower gravy. Sprinkle with the nut mixture. Repeat the process until you have a final layer of quinoa. Add the last of the saffron turmeric milk and nuts. Finally garnish with mint and cilantro. Cover tightly with a lid. You can bake this at 350 degrees F for 15-20 minutes, or cook on low heat for about 20 minutes. Let it sit for 10 minutes before serving. Sprinkle some lemon juice on top for added flavor, but its optional.</div>
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Serve hot with raita, pickle and pappadums!</div>
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Enjoy!</div>
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<a href="https://4.bp.blogspot.com/-mgW_JNoCedU/VwGEZ9H4spI/AAAAAAAAU-g/g8Z4EeHth8IgcIwTWjH81lLvzR1gZBhYA/s1600/20160327_182627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-mgW_JNoCedU/VwGEZ9H4spI/AAAAAAAAU-g/g8Z4EeHth8IgcIwTWjH81lLvzR1gZBhYA/s320/20160327_182627.jpg" width="320" /></a></div>
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-1022414850256026182016-03-03T13:46:00.000-05:002016-04-04T20:10:06.534-04:00Okra Stirfry (Ladies Finger/Bhindi Stirfry)<div dir="ltr" style="text-align: left;" trbidi="on">
I got this very simple and delicious recipe from my mother-in-law.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br>
<div style="background-color: #38761d; color: white;">
Ingredients:</div>
<br>
Okra/Bhindi - 250 gms<br>
Mustard Seeds - 1 tsp<br>
Urad Dal - 1/2 tsp<br>
Asofoetida - a pinch<br>
Turmeric Powder - 1/2 tsp<br>
Red Chilli Powder - 1 tsp<br>
Oil - 1 tbsp<br>
Salt to taste<br>
<br>
<div style="background-color: #38761d; color: white;">
Method:</div>
<br>
Wash and clean the okra. Chop off the ends and slice them in medium thickness.<br>
Heat oil in a wok. Add mustard seeds and allow to splutter. Add urad dal, asofoetida, turmeric powder and red chilli powder. Add the sliced okra to this and stirfry so that the oil and powders coat all over. Sprinkle salt and continue stir frying for about 10 mins. Okra will start to shrink in size and get a cooked green colour. Serve as a side dish with rice.</div>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFF_1ayv6JJRyOl61_uF-XU9fio7kSdxZYzmAAghOcc_zjz7YzCDs7lEnqbh6gXmr7Oo75py1Uwurk_5vWyRbi_ha2AeBM4mt-0wz_PvI8AdrJbh4h5wybD5lo_B1ZZgaz7odLHSwbHm0/s1600/20160404_200744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFF_1ayv6JJRyOl61_uF-XU9fio7kSdxZYzmAAghOcc_zjz7YzCDs7lEnqbh6gXmr7Oo75py1Uwurk_5vWyRbi_ha2AeBM4mt-0wz_PvI8AdrJbh4h5wybD5lo_B1ZZgaz7odLHSwbHm0/s640/20160404_200744.jpg"> </a> </div>ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-51015338611299744912016-03-03T12:59:00.000-05:002016-03-04T16:33:47.218-05:00Shrimp curry in coconut milk<div dir="ltr" style="text-align: left;" trbidi="on">This simple shrimp curry is my go-to recipe when I want something comforting, quick and easy. There's hardly any prep involved if you buy peeled and deveined frozen shrimp. It uses very few ingredients, so I usually make this when I'm short on fresh produce.<br></div><div dir="ltr" style="text-align: left;" trbidi="on">
<br>
<div style="background-color: #38761d; color: white;">
Ingredients:</div>
Shrimp - 1 pound, peeled and deveined<br>
Onion - 1 large<br>
Ginger - 1 inch piece<br>
Garlic - 2 to 3 large cloves<br>
Fresh chillies - 3 or 4 (green or red)<br>
Curry leaves - 1 sprig<br>
Tomato - 1 large<br>
Red chilli powder - 2 tsp<br>
Turmeric powder - 1 tsp<br>
Garam masala - 1/2 tsp<br>
Coriander powder - 1 tbsp<br>
Cinnamon - 1 inch piece<br>
Cardamom seeds - 1/2 tsp<br>
Cloves - 4 or 5<br>
Fennel seeds - 1 tsp<br>
Oil - 2 tbsp<br>
Salt to taste<br>
<br>
<div style="background-color: #38761d; color: white;">
Method:</div>
<br>
Wash and clean the shrimp. In a bowl, add the shrimp, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala and 1 tsp salt. Mix and keep aside to marinate.<br>
Meanwhile dice the onions, ginger, garlic and tomato. Slit the chillies in half.<br>
In a large pan, heat a tablespoon of oil.<br>
Add whole spices - cinnamon, cloves, cardamom and fennel seeds.<br>
Then add the onions, ginger, garlic, chillies and curry leaves. Add some salt. Fry until onions turn translucent.<br>
Now add a teaspoon of red chilli powder, one tablespoon of coriander powder and a pinch of turmeric powder.<br>
Once the spices have fried in the oil, add the chopped tomato. Cover and cook for about 5 minutes till the tomato turns soft.<br>
Then add a cup of water to the mixture and 1/2 a cup of coconut milk. Gently stir on med-low heat so the coconut milk doesn't split, but we want to heat it through.<br>
Now add the shrimp and the remaining coconut milk. Cover and let simmer for about 10 minutes.<br>
Do not let the curry boil or it could split the coconut milk.<br>
Serve hot with some steamed white rice.<br>
<br></div>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcJ69wKJ0R7Xn1n-3U25uIVgzKNkA_FV1D259fexJS2aMnfyfPXiNrEmD8vkXhP-cKKc7Mi3DKQbtKgfp6D2s559RLfj1v2kuhcnKDOlIVIOFCftJosetLH048WzyYFQZVobfOxtF1k8/s1600/IMG_20160304_162701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcJ69wKJ0R7Xn1n-3U25uIVgzKNkA_FV1D259fexJS2aMnfyfPXiNrEmD8vkXhP-cKKc7Mi3DKQbtKgfp6D2s559RLfj1v2kuhcnKDOlIVIOFCftJosetLH048WzyYFQZVobfOxtF1k8/s640/IMG_20160304_162701.jpg"> </a> </div>ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-1909415865108031532015-11-16T23:13:00.002-05:002015-11-16T23:13:15.630-05:00Spicy Cumin Beef<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1Vapgun4TXcq5pR9JoEKaTen7NUPM4vI2aJSNhKojyZr2ln8BS3nUqKV8KJE95YDwZ3lG8WBTwLsTj_03TsRMJJ6FBagCvgUT5xqiDhfTGrUZjqNp6paxcgLJQRYaEdQDUeF4I2Rk_A/s1600/20151115_201320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1Vapgun4TXcq5pR9JoEKaTen7NUPM4vI2aJSNhKojyZr2ln8BS3nUqKV8KJE95YDwZ3lG8WBTwLsTj_03TsRMJJ6FBagCvgUT5xqiDhfTGrUZjqNp6paxcgLJQRYaEdQDUeF4I2Rk_A/s320/20151115_201320.jpg" width="320" /></a></div>
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Food hopping in NYC is one of our favorite things to do. One spot we never fail to miss is Cafe China in Manhattan. I first came across this place while watching Unique Eats on the cooking channel. They specialize is Sichuan cuisine, so its quite spicy that appeals to our tastebuds. I guess it's because my husband went in with low expectations thinking nowhere in America can you find the real spicy food. This blew him away, so much that he actually craves for it! Lol!<br />
One of our favorite dishes is the spicy cumin lamb, apart from their dan dan noodles, chungkiang chicken and 3 pepper chicken. The lamb is personally my favorite. I also heard about Xian Famous foods being quite popular for their spicy lamb noodles, and spicy lamb burger. So on our anniversary this year, we stopped by to see if it was as good as Cafe China. Pretty spot on I gotta say!<br />
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<a href="https://instagram.com/p/9ju-imS87c/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Spicy cumin lamb burger, chrysanthemum and jasmine tea to cool off. Food stop no.3 #foodhopping #NYC #xianfamousfoods #crazyfaces</a></div>
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A photo posted by Ancy Alexander (@ancyalexander) on <time datetime="2015-11-01T22:05:58+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Nov 1, 2015 at 2:05pm PST</time></div>
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Now that we've tried this thing in a couple of different places, I had to try and make it at home. I didn't have lamb on hand unfortunately, so used thinly sliced beef instead. I was amazed at how simple it was to make this dish. Now I gotta find me some lamb next time!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EWjiau9R7rNNwJQXvS1gkdQ9aGpGhv6tmGFTB5dJOZGKpcFYDjeRf2Skyz-Tyj5t_P4JPOrjnZskfBRnW94Wi6GXJfCwkVn-sOenv20ZTHq-wZOOIWhXAZLAz4lgrWBqGqMC5NI-cQY/s1600/20151115_195403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EWjiau9R7rNNwJQXvS1gkdQ9aGpGhv6tmGFTB5dJOZGKpcFYDjeRf2Skyz-Tyj5t_P4JPOrjnZskfBRnW94Wi6GXJfCwkVn-sOenv20ZTHq-wZOOIWhXAZLAz4lgrWBqGqMC5NI-cQY/s320/20151115_195403.jpg" width="320" /></a></div>
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<br />
<div style="background-color: #38761d; color: white;">
Ingredients:</div>
Beef - 1 lb.<br />
Cumin seeds - 2 tbsp<br />
Sichuan peppercorns - 1 tsp<br />
Onion - 1, medium<br />
Garlic - 2 tsp, minced<br />
Green chillies - 3 small or one large bamana pepper - sliced thin<br />
Scallions - 2 stalks, chopped (separate whites from green part)<br />
Cilantro - handful, coarsely chopped (almost whole sprigs)<br />
Chilli oil - 4 tbsp.<br />
Salt - a pinch<br />
Baking soda - 1 tsp<br />
Tapioca starch or corn starch - 2 tbsp<br />
Chinese 5 spice powder - 2 tsp<br />
Cumin powder - 2 tsp<br />
Chilli powder - 2 tsp<br />
Hoisin sauce - 1 tbsp<br />
Light soy sauce - 1 tbsp<br />
Chingkiang vinegar (chinese black vinegar) - 1 tbsp<br />
Shaoxing rice wine - 1 tsp<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
Toast sichuan peppercorns (1 tsp) and cumin seeds (2 tbsp) in a pan on medium heat. Grind coarsely.<br />
Cut beef in thin slices (bite size). Add salt, cooking oil, baking soda, tapioca starch, 5 spice powder, and cumin powder. Mix thoroughly.<br />
Chop up some onion (large chunks), cilantro with stalks and scallions.<br />
Mix hoisin sauce, soy sauce, chingkiang vinegar, shaoxing rice wine and a teaspoon of chilli oil in a bowl and keep aside.<br />
Cook beef in chilli oil in a large wok on high heat. Set aside. Do not put all the beef in at once. I cooked small amounts in 5 batches, or the wok will cool down quickly and the beef with stew rather than sear and toughen up.<br />
After taking out all the beef, coat surface of wok with oil and add green chilies, garlic, onion and chili powder.<br />
Then add beef/lamb, cumin & sichuan peppercorns, and cilantro. Add sauce mixture. Stir fry for another 4 minutes till sauce is absorbed by the beef. Serve hot with steamed rice, noodles or even in a bun.<br />
<br /></div>
ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-67768554442185181442015-10-04T22:12:00.003-04:002016-04-03T20:38:33.370-04:00Peach and Goat Cheese Tartine<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://www.blogger.com/"></a><span id="goog_1755786631"></span><span id="goog_1755786632"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56X_AIVSRv6IpPIQ4D2VDi1-3dCygFBW5uVrntKoujehWf_zQThSKqPwITDkNOeI827N0cjcMHsuKsIdvgme3XtwA52CiLN7H9nR1NSifOJsqPLq6yfWIeDvh0PG31CtLgiMBnkXCPKw/s1600/20151004_132850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56X_AIVSRv6IpPIQ4D2VDi1-3dCygFBW5uVrntKoujehWf_zQThSKqPwITDkNOeI827N0cjcMHsuKsIdvgme3XtwA52CiLN7H9nR1NSifOJsqPLq6yfWIeDvh0PG31CtLgiMBnkXCPKw/s640/20151004_132850.jpg" width="640" /></a></div>
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This was a spur of the moment invention. I had some store-bought pizza crust, goat cheese, arugula and peaches that needed to be consumed immediately. So I combined them all on a lazy Sunday morning and it turned out to be pretty good. Even the photos turned out so good, I posted them on instagram instantly. CNN food shortlisted the above photo for their 5 breakfast ideas article. Click on this <a href="http://edition.cnn.com/2015/10/14/foodanddrink/breakfast-ideas-simple-easy/index.html" target="_blank">link</a> to check it out. This was so exciting and rewarding!<br />
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<div style="background-color: #38761d; color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px;">
<span style="font-family: "times new roman"; font-size: small; line-height: normal;">Ingredients:</span></div>
Peaches - 2 pcs., sliced thinly</div>
Brown sugar - 2 tbsp<br />
Butter - 2 tbsp, melted<br />
<br />
Goat Cheese - 2 tbsp<br />
Cream Cheese - 1 tbsp<br />
Mozzarella Cheese - 4 or 5 slices<br />
Pizza Crust, half baked - small (square or rectangle shape preferred.<br />
Arugula - small bunch<br />
Olive oil - 2 tsp<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
<br />
First prepare the peaches by slicing them thinly and arranging them on a buttered baking sheet.<br />
Drizzle melted butter over the peaches and brush them to distribute evenly (or pat them with the back of a spoon). Sprinkle brown sugar over the peaches. Broil in oven for 8 minutes.<br />
<br />
Mix the cream cheese and goat cheese together. Spread it evenly on the pizza crust. Drizzle olive oil and bake for 10 mins in a 450 degree F oven, or until cheese starts to brown slightly. Take the pizza out and arrange arugula over the top. Then place mozzarella slices (optional). Arrange peach slices in groups of two or three as shown in picture. This would make it easy to cut the pizza into equal pieces.<br />
Bake again for another 3 minutes. Divide into equal portions and serve.<br />
You can also use slices of french bread (baguette) instead of pizza crust.
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<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="6" style="background: #fff; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0 , 0 , 0 , 0.5) , 0 1px 10px 0 rgba(0 , 0 , 0 , 0.15); margin: 1px; max-width: 658px; padding: 0; width: 99.375%;">
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<a href="https://www.instagram.com/p/8bJLwiy844/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Goat cheese and peach tartine #breakfast #homemade #instafood #yum #cnnfood</a></div>
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A photo posted by Ancy Alexander (@ancyalexander) on <time datetime="2015-10-04T17:30:25+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Oct 4, 2015 at 10:30am PDT</time></div>
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<a href="https://www.instagram.com/p/81FnWzS84f/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">So #thrilled to be mentioned on CNN.com for #cnnfood breakfast challenge! The Goat's cheese and #peach tartine was a spur of the moment idea for breakfast on a beautiful Saturday morning. Thank you @sophieeastaugh This is #inspiration to all foodies and small time bloggers like myself. Link in bio #cnn #excited #cheeseisforbreakfast #cheeselovers #cheeseloversunite</a></div>
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A photo posted by Ancy Alexander (@ancyalexander) on <time datetime="2015-10-14T19:19:29+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Oct 14, 2015 at 12:19pm PDT</time></div>
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-78504009042263961382015-08-21T12:31:00.000-04:002015-08-21T12:31:46.283-04:00Fresh Apple Cake<div dir="ltr" style="text-align: left;" trbidi="on">
Apples are in season. My neighbor, Kathy, made this amazing apple cake one weekend, and was kind enough to share two pieces with us. She even included a print of the recipe for us, in case we wanted to know if we were allergic to any of the ingredients, like nuts. Being Indians, I guess we're lucky not to be allergic to most ingredients. The cake was so moist and it had a beautiful glaze over it. We loved it so much that we decided to make a whole batch next time we got apples. And it was simply amazing, just like Kathy's! Special thanks to her.<br />
The recipe was from the <a href="http://www.foodnetwork.com/recipes/paula-deen/uncle-bobs-fresh-apple-cake-recipe/index.html" target="_blank">Deen family</a>.<br />
<br />
No pictures for this post. Sorry. Will post it when I bake this again.<br />
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
<span style="background-color: #93c47d;"><span style="color: white;">Honey Glaze:</span></span><br />
<br />
1 cup confectioners' sugar<br />
2 tablespoons honey<br />
2 tablespoons milk<br />
<br />
<span style="color: white;"><span style="background-color: #93c47d;">Apple Cake:</span></span><br />
<br />
3 cups diced Granny Smith apples, about 2 apples<br />
1 cup lightly toasted chopped walnuts (I used pecans)<br />
2 teaspoons vanilla extract<br />
2 teaspoons ground cinnamon<br />
3 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
2 cups sugar<br />
1 1/4 cups vegetable oil<br />
3 eggs<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
<br />
<br />
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.<br />
If you don't have readymade confectioner's sugar like me, just powder some regular sugar in a spice grinder, until its fine like dust.<br />
<br />
Cake: Preheat the oven to 325°F. Lightly grease a Bundt pan or tube pan. I used a large rectangular pan for lack of these.<br />
<br />
In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.<br />
<br />
Using an electric mixer beat the sugar and oil, in a large bowl, until its well creamed for about 10 minutes. Break eggs into this one by one, beating well with each addition. Add in the dry ingredients and mix gently until well incorporated. About 10 folds and that's it, just stop and walk away. You don't want to mix it too much and activate the gluten. Now fold in the apple mixture.<br />
<br />
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.<br />
<br />
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.<br />
<br />
Drizzle the apple cake with some of the honey glaze, serve and enjoy!</div>
ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-92120377486309659112015-03-08T22:39:00.000-04:002016-12-04T00:22:28.846-05:00Olan<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<div style="background-color: #38761d; color: white;">
Ingredients:</div>
Ash gourd - 2 cups, cubed<br />
Red beans - 1 cup - soaked overnight and cooked with salt<br />
Coconut milk - 1 cup (preferably fresh, not canned)<br />
Green chillies - 3 - 4, slit in half<br />
Curry leaves - 2 sprigs<br />
Cumin powder - 1/2 tsp<br />
Coconut oil - 1 tbsp<br />
Mustard seeds - 1 tsp<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
<br />
Cook red beans with some salt and keep aside.<br />
Cook ash gourd with very small amount of water and salt, covered on medium heat.<br />
Once half cooked, add the red beans and cook uncovered until almost all water has evaporated.<br />
Add coconut milk, leaves and cumin powder. Continue heating until it just starts to boil. Stop the heat and take it off the stove.<br />
Heat coconut oil and splutter mustard seeds.<br />
Add the oil into the olan. Serve with rice.</div>
ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-89846627834149011492015-03-08T21:10:00.001-04:002015-03-08T21:10:10.428-04:00Chinese chicken dumplings<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-_9rD6YcMizQ/VPzyVumqb_I/AAAAAAAAQ-4/kT4SBm-Rf44/s1600/20150308_204118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_9rD6YcMizQ/VPzyVumqb_I/AAAAAAAAQ-4/kT4SBm-Rf44/s1600/20150308_204118.jpg" height="320" width="320" /></a></div>
<br />
<br />
<div style="background-color: #38761d; color: white;">
Ingredients:</div>
Minced chicken - 1 lb.<br />
Shitake mushrooms (dried, soaked and squeezed dry) - 1/4 lb. (half a packet)<br />
Napa cabbage - 5 leaves, shredded (marinated for 20 mins with salt and squeezed)<br />
Sambal - 1 tbsp<br />
Garlic - 1 clove, minced fine<br />
Ginger, minced - 2 tbsp<br />
White pepper powder - 2 tsp<br />
Scallions - 2 stalks, minced fine<br />
Hoisin sauce - 2 tbsp<br />
Light soy sauce - 2 tbsp<br />
Lime zest - 1/2 tsp<br />
Sesame oil - 2 tsp<br />
Gyoza wrappers - 1 packet<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
<br />
Mix all ingredients except wrappers. Marinate in refrigerator for at least half an hour.<br />
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<br />
Fill a small bowl with water.<br />
To assemble dumplings: Spoon 1 teaspoon of chicken mixture and place into center of wrapper. Dip the tip of your finger into the small bowl of water and run your finger along the edge of the wrapper. Fold the wrapper over to create a half moon shape, or a triangle if using square wrappers. Pinch the edges of the wrapper starting in the middle to seal, making sure all air has been removed.<br />
<br />
To cook dumplings: Place a steamer lined with baking paper over simmering water.<br />
Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.<br />
<br /></div>
ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-47454937746958645862015-03-08T19:22:00.000-04:002015-03-08T19:23:14.578-04:00Chinese dumpling sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<div style="background-color: #38761d; color: white;">
Ingredients:</div>
Low sodium light soy sauce - 3 tbsp<br />
Tamari - 2 tbsp<br />
Coconut aminos - 1 tbsp (optional)<br />
Sesame oil (i used chilli sesame oil) - 2 tbsp<br />
Malt vinegar - 2 tbsp<br />
Coriander root and stems, chopped fine (cilantro) - 2 tbsp<br />
Ginger, minced fine or grated - 2 tbsp<br />
Green onions, finely chopped - 2 tbsp (1 stalk)<br />
Sweet chili sauce - 1 tsp.<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
<br />
Mix all ingredients and let marinate for at least half an hour before serving.<br />
Taste and adjust as per your liking.<br />
For an extra kick, I also ground some sichuan pepper corns and sifted it to let a small sprinkling of it into the sauce.<br />
If you have regular sesame oil, then use 2 tbsp sesame oil and 1/2 tsp chilli oil or to taste.<br />
I was making dumplings too, so sprinkled a small amount of garlic in the sauce too (that I was going to use for dumplings).<br />
Sprinkle some toasted white sesame seeds on it too if you like.<br />
<br /></div>
ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-59905759407514150922015-02-04T19:56:00.002-05:002016-09-22T10:07:18.536-04:00Zero-oil Tomato Sambar<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
I've made this sambar a few times now. Its a one pot meal that requires no effort except for prepping the veggies. When in a hurry, I only use tomatoes and make a tomato sambar. You can add additional veggies to this recipe.<br />
Veggies that go well in this sambar are spinach, carrots, beans, snake gourd (padavalanga), drumsticks, ivy gourd (tindora/kovakka),sweet potatoes, potatoes, taro (cheppankezhangu/chembu/arbi), bell pepper, green peas.<br />
<br />
<div style="background-color: #38761d; color: white;">
Ingredients:</div>
Lentils – 1 cup (use toor dal/masoor dal/moong dal/ or a mixture of these)<br />
Tomatoes – 3, chopped<br />
Onions – 1, chopped<br />
Green chillies – 3, chopped fine<br />
Ginger – 1″ thick, minced<br />
Garlic – 4 cloves, minced<br />
Curry leaves – 1 sprig<br />
<a href="http://latenightcook.blogspot.com/2014/01/sambar-powder.html" target="_blank">Sambar powder</a> – 3 tbsp.<br />
Turmeric powder – 1/2 tsp<br />
Asafoetida – 1 tsp<br />
Water – 2 cups<br />
Additional veggies are optional – eg. carrots, beans, snake gourd (padavalanga), drumsticks (moringa oleifera), ivy gourd (tindora/kovakka), sweet potatoes, potatoes, taro (cheppankezhangu/chembu/arbi), bell pepper, green peas.<br />
Salt to taste<br />
Cilantro – a handful, chopped<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
<br />
Add all ingredients into a pressure cooker and cook for 2 to 3 whistles. After it’s cooked, sprinkle the cilantro over the top – do not forget this step because it lends the tomato sambar that signature flavor. It’s that simple!<br />
<br />
You can have it with brown rice, and a side of other veggie dishes. Or on its own like soup.</div>
ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-12877416862762081292015-02-03T23:12:00.000-05:002015-02-04T19:43:58.496-05:00Stuffed Karelas in makhani gravy<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Adapted from Tarladalal.com<br />
<br />
<div style="background-color: #38761d; color: white;">
Ingredients:</div>
For stuffed karelas:<br />
Karelas - 8 small nos. or 4 large<br />
Cumin seeds - 1/2 tsp<br />
Moong dal - 1/2 cup<br />
Green chilli - 1, sliced thin<br />
Ginger - 1" piece<br />
Turmeric powder - 1/4 tsp<br />
Cilantro (coriander leaves) - a small bunch, minced fine<br />
Salt<br />
<br />
For makhani gravy<br />
Onion - 1 medium, chopped<br />
Ginger - 1"inch piece<br />
Garlic - 6 cloves<br />
Tomatoes - 3<br />
Cashews - small handful<br />
Cinnamon - 2 sticks (about 2 inches)<br />
Cloves - 6 nos.<br />
Red bell pepper (capsicum) - 1 chopped or Red pumpkin - 1 cup chopped<br />
Cumin seeds - 1/2 tsp<br />
Tomato ketchup - 1 tsp (optional)<br />
Red chilli powder - 1 tsp<br />
Kasoori methi (dried fenugreek leaves) - a pinch<br />
Low fat milk - 1/2 cup<br />
Cornflour - 1 tsp<br />
Oil - 1 tsp<br />
Salt to taste<br />
Cilantro - for garnish<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
<br />
Stuffed karelas<br />
Wash the karelas and Peel the bitter gourd and keep the peel aside for use in another recipe (Karela Theplas).<br />
Slit each one lengthwise. Using a sharp knife, scoop out the insides carefully creating a hollow in the centre. Apply a little salt to the inside and outside of the bitter gourd and keep aside for 10 to 15 minutes.<br />
Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the soaked moong dal (1/2 cup), 1 green chilli, ginger, turmeric powder and salt and mix well.<br />
Add ½ cup of water, cover and allow the dal to cook on a slow flame till it is soft and sticky.<br />
Add the coriander leaves and mix well. Cool a little.<br />
Fill this mixture into the bitter gourd and steam them for 10 to 15 minutes till they are cooked (I baked them at 350 degrees for 15 mins, then turned them and continued to bake for 10 mins. turned the other side and baked further 10 mins and then changed heat to broil for 5 mins). Cut each karela into 2 and keep aside - my karelas were small so I did not do this.<br />
<br />
Makhani gravy<br />
Make ginger garlic paste.<br />
In a saucepan - 3 tomatoes, 1 medium onion, small handful of cashews, 2 cinnamon sticks, 6 cloves, red capsicum (original recipe uses pumpkin) with just enough water and cook over medium heat till tomatoes are soft. Allow to cool completely. then strain (save the water) and puree it.<br />
In the saucepan (i washed it again), heat 2 tsp oil and add cumin seeds. Then fry the ginger garlic paste till raw smell goes away. Then add the puree. Add the strained water. Simmer for 7 minutes or so. Add a teaspoon of tomato ketchup, add kashmiri red chilli powder (2 tsp), salt and sprinkle some kasoori methi. Take half cup of low fat milk and mix 1/2 tsp cornflour to it. pour this into the gravy. Adjust salt. It will thicken soon.<br />
Add the cooked stuffed karelas and submerge it. sprinkle some cilantro over it.</div>
ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-87399963562611176202014-01-12T23:01:00.000-05:002014-01-12T23:16:48.876-05:00Date & Nut Rugelach<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FYKAnZhiO2d1CU4VoUlJEq0CmTFKQTSfcI64i2twKRkF1eL9QwwMwLSCfqZCeZFnAmbD62qi5f6meDH68Q7pEZlSMEUcIAriKWHNPmYN6XyNQ4RI4Q3n1CeMlUXiti0mLYHgRI9GS7o/s1600/IMG_0163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FYKAnZhiO2d1CU4VoUlJEq0CmTFKQTSfcI64i2twKRkF1eL9QwwMwLSCfqZCeZFnAmbD62qi5f6meDH68Q7pEZlSMEUcIAriKWHNPmYN6XyNQ4RI4Q3n1CeMlUXiti0mLYHgRI9GS7o/s640/IMG_0163.JPG" width="640" /></a></div>
<br />
How can Christmas be complete without baking cookies! I was debating if I should bake a cake or cookies. I knew they had to have dates in them, because it reminds of my chidlhood and Christmas with my family in Saudi Arabia, where dates are always in the house.<br />
I was searching for recipes on Epicurious and came across this recipe for a Rugelach. This seemed intriguing to me because they looked like mini croissants with a date filing in them. The recipe wasn't too complicated so I decided to give it a try. I also referred <a href="http://www.foodnetwork.com/recipes/ina-garten/rugelach-recipe/index.html" target="_blank">Ina Garten</a>'s rugelach recipe (video available in link) for the dough.<br />
Initially I found it messy and difficult, but I played around with a few batches and got the hang of it. Refer my notes for pointers. They all tasted really good, so no problems there!<br />
This brings an end to year 2013's series of <a href="http://latenightcook.blogspot.com/search/label/Christmas" target="_blank">Christmas</a> recipes. Hope you enjoyed them, and try them any time of the year!<br />
<br />
<div style="background-color: #38761d; color: white;">
Ingredients:</div>
For the dough:<br />
8 ounces cream cheese, at room temperature<br />
1/2-pound unsalted butter, at room temperature<br />
1/4 cup granulated sugar plus 9 tablespoons<br />
1/4 teaspoon kosher salt<br />
1 teaspoon pure vanilla extract<br />
2 cups all-purpose flour<br />
1/4 cup light brown sugar, packed<br />
<br />
Confectioners' sugar for rolling out dough<br />
1 egg beaten with 1 tablespoon milk, for egg wash<br />
<br />
For the filling:<br />
1/2 cup pitted dates<br />
1/2 cup walnuts<br />
1/2 cup granulated sugar<br />
1 teaspoon cinnamon<br />
1/4 teaspoon vanilla<br />
1/2 cup fig preserves<br />
<br />
<div style="background-color: #38761d; color: white;">
Method:</div>
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Do not overwork it or the dough will become tough. (I combined the flour with my hands) Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.<br />
<br />
To make the filling, finely chop dates and walnuts and in a bowl with your hands toss together dates, walnuts, sugar, cinnamon, and vanilla until combined well.<br />
<br />
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons fig preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAgdHfKz6Jwmc8MvhO-Gws9SMnTZSP_8NWzoOQWtlBYLlqXnjB0uf0NkMVFBfLIW8L5-UWXYvNEAineKIEXebQ5S0yYC0AueLNfNEyzmX6C2xFHs4yft0pJjTzV55eFh5vZAFXZlxB2A/s1600/IMG_0164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAgdHfKz6Jwmc8MvhO-Gws9SMnTZSP_8NWzoOQWtlBYLlqXnjB0uf0NkMVFBfLIW8L5-UWXYvNEAineKIEXebQ5S0yYC0AueLNfNEyzmX6C2xFHs4yft0pJjTzV55eFh5vZAFXZlxB2A/s640/IMG_0164.JPG" width="640" /></a></div>
<br />
Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.<br />
<br />
Preheat the oven to 350 degrees F.<br />
<br />
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.<br />
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<br />
<br />
Notes: Chilling the dough is key. It will make it more manageable.<br />
The first time, I rolled out the dough without any extra flour. It stuck to everything and rolling it with the filling was a nightmare. It did not shape very well and was all mangled. I thought it was going to be a disaster. I even cursed Ina Garten for ruining Christmas for me. But I decided to bake the messy globs anyway. The finished product was really tasty and I forgot all my frustrations.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4u-8rvpR7AMrXz0XxTuCn66ILMTH7t3XlMsPLmODjw-1HnnpyV2xtUJxG-tHvQb2VbRPreOBZl_2ltSF5JLLTtnLBdOZA7HOhfcM9P7j8K3FofU0KKecwZ1EkZiOLywxIr8mPP0C-wA/s1600/IMG_0141.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4u-8rvpR7AMrXz0XxTuCn66ILMTH7t3XlMsPLmODjw-1HnnpyV2xtUJxG-tHvQb2VbRPreOBZl_2ltSF5JLLTtnLBdOZA7HOhfcM9P7j8K3FofU0KKecwZ1EkZiOLywxIr8mPP0C-wA/s400/IMG_0141.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The glob (first batch - Christmas dessert)</td></tr>
</tbody></table>
The next batch, I placed the chilled dough between two sheets of cling film. I then rolled it out. The dough rolled out much better this way. I removed the top film and dusted a little flour on the dough. Turned it over, and removed the other sheet. Spread the fig jam and sprinkled the filling, cut it into triangular sections and rolled them perfectly.<br />
The last one, I did the same procedure while rolling it (between cling films). But then I stuck it in the freezer to chill, to avoid dusting flour on it. It turned out to be brittle, so rolling them into crescents were a bit difficult. I think the second option works best.<br />
You can also use confectioner's sugar for dusting instead of flour - in hindsight, I wish I'd done that. Oh well, next time. :)<br />
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-30370328367241389582014-01-12T22:53:00.002-05:002014-01-20T19:36:05.607-05:00Chicken Malai Kabab<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Last year, I had an American couple come over for Christmas dinner. As they were very sensitive to spices, I had to be careful about choosing milder recipes. I u<span id="goog_519482617"></span><span id="goog_519482618"></span><a href="http://www.blogger.com/"></a>sed a <a href="http://republicofbrown.com/murg-malai-kabab/" target="_blank">recipe</a> for chicken malai kabab and omitted the green chillies. They turned out to be a hit, and my guests even took the leftovers home. This was one of the sides to the main course - <a href="http://latenightcook.blogspot.com/2014/01/herb-marinated-rack-of-lamb.html" target="_blank">rack of lamb</a>.<br />
This year, I made this again with the green chillies on the day after Christmas, as it was just the two of us. Looks like this is going to be a regular recipe for the holidays.<br />
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
Four pieces chicken breast<br />
<br />
1st marination:<br />
Ginger chopped - 1 tsp.<br />
Garlic chopped - 1 tsp.<br />
Malt vinegar - 1 tbsp.<br />
Salt to taste<br />
<br />
2nd marination:<br />
Yogurt - 1/2 cup<br />
Cream cheese - 1/2 cup<br />
Heavy cream - 1tbsp.<br />
Egg - 1 no.<br />
Coriander sticks - 2 tbsp., chopped<br />
Green chillies - 1 tbsp., chopped<br />
Green cardomom powder - 1/2 tsp.<br />
White pepper powder - 1/2 tsp.<br />
Cheddar cheese grated - 2 tbsp.<br />
Chat masala - 1 tsp.<br />
Lemon juice - 1 tbsp.<br />
<br />
Olive oil for basting<br />
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<div style="background-color: #38761d; color: white;">
Method:</div>
Cut chicken breast in thin slices 2”x 2”x1/2<br />
Marinate chicken breast in salt, ginger, garlic and malt vinegar. (If you don't have malt vinegar, that's ok - use a little lemon juice)<br />
Refrigerate for 20 minutes.<br />
<br />
In a bowl add yogurt, cream cheese, and egg. Mix gently and add coriander, green chilies, cardamom powder and white pepper. Place marination to the side.<br />
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Remove the chicken and mix gently with the saved marination and add the cheddar cheese. Place in refrigerator for at least 4 hours or leave it overnight.<br />
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Place chicken on a tray in the oven for 350 degrees for 15 minutes and turn over while cooking.<br />
Remove and place on a plate. Sprinkle with chat masala and lemon juice.<br />
Serve with favorite greens and <a href="http://latenightcook.blogspot.com/2011/04/coriander-mint-chutney.html" target="_blank">mint chutney</a>.<br />
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Note: You can also grill them. Skewer the chicken and grill for 6 minutes. Baste with olive oil and cook until the chicken is crispy.<br />
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You can also serve this with <a href="http://latenightcook.blogspot.com/2011/07/jeera-rice.html" target="_blank">jeera rice</a>. I also like to wrap this up in a <a href="http://latenightcook.blogspot.com/2012/01/better-than-pita-grill-bread.html" target="_blank">pita</a> with some chopped cucumber, parsley, <a href="http://latenightcook.blogspot.com/2012/10/hummus-hummous.html" target="_blank">hummus</a> and <a href="http://latenightcook.blogspot.com/2011/04/coriander-mint-chutney.html" target="_blank">mint chutney</a>.<br />
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-69687542652366149712014-01-12T22:39:00.000-05:002014-01-12T22:39:47.157-05:00Herb marinated Rack of Lamb<div dir="ltr" style="text-align: left;" trbidi="on">
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This was the main course for last year's Christmas. I served one rack of lamb among 4 people. We had several other dishes too. It was my first time grilling a rack of lamb, and yes I was nervous about serving it to guests. So I timed it exactly as mentioned in the recipe and it turned out medium (light pink center). I wasn't really able to enjoy the dinner because I was hosting too. So I decided to try it again this Christmas. Maybe this one's going to become a traditional Christmas meal for us? Time will tell..<br />
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
1 lamb rack (about 8 to 9 ribs)<br />
1/4 cup extra-virgin olive oil, plus 2 tablespoons<br />
4 garlic cloves, unpeeled and crushed<br />
6 parsley sprigs, chopped<br />
2 (4-inch) rosemary sprigs, crushed<br />
6 thyme sprigs, crushed<br />
4 rosemary sprigs, for garnish<br />
Freshly ground black pepper<br />
Coarse Sea salt<br />
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<div style="background-color: #38761d; color: white;">
Method:</div>
Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, chopped parsley, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight. (I used a ziplock bag for this. Dump all the ingredients, close and shake it to coat well. Leave it in the fridge overnight.)<br />
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The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.<br />
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Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes.<br />
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Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.<br />
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To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.<br />
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Notes:<br />
1. Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. I buy a rack that's produced in Australia. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.<br />
2. This year I added another 3 minutes to the oven time so the center wasn't pink (almost well done, but still juicy).<br />
3. This maybe gross for some people. While searing the meat on the saute pan, you will notice some blood oozing out of the bones. I usually take a clean paper towel and press against those areas to absorb and remove the blood. I did this again when I got it out of the oven. Here's a comparison of the bloody and not so bloody rack:<br />
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-8749208372035955232014-01-12T22:30:00.002-05:002014-01-12T23:02:06.661-05:00Parmesan Roasted Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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Another recipe I made last Christmas and again this year. This was served as a side to my main course of <a href="http://latenightcook.blogspot.com/2014/01/herb-marinated-rack-of-lamb.html" target="_blank">herb marinated lamb rack</a>.<br />
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
4 cups cubed Yukon Gold potatoes<br />
3 tbsp olive oil<br />
1/2 tsp garlic salt<br />
1/2 tsp salt<br />
2 tsp paprika<br />
1 tsp pepper<br />
4 tablespoons freshly grated Parmesan cheese<br />
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<div style="background-color: #38761d; color: white;">
Method:</div>
Preheat your oven to 425 degrees.<br />
Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking<br />
Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato.<br />
Transfer the baking dish into the oven and bake for 15 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for 10 minutes more. Remove the baking sheet and give them another toss and place them back in the oven and roast until they are golden and crispy.<br />
Season with an little dusting of sea salt and extra parmesan cheese and serve.<br />
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-19796486901270952832014-01-12T22:22:00.001-05:002014-01-12T22:27:15.312-05:00Roasted Butternut Squash Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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I love making a soup as one of my Christmas dinner courses. Last year I made a delicious pea soup. I did not have the time to take photos and note the recipe down, since I had guests coming over and I was in a mad rush to get everything done on time. I think I'll make it again before the winter ends.<br />
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This year, I decided to use a vegetable I've never cooked or even tasted before. I was looking at the all the fresh seasonal vegetables at a local farm here, called <a href="http://www.donaldsonfarms.net/" target="_blank">Donaldson Farms</a>. They have amazing chocolate milk there! I saw different types of squash on display, and they all looked beautiful! I've rarely eaten anything from the squash family (except for pumpkins) so decided to give butternut squash a try.<br />
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I made this in advance on Christmas Eve and served it as my second course on Christmas with <a href="http://latenightcook.blogspot.com/2014/01/gougeres.html" target="_blank">Gougères</a>.<br />
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I referred a few videos on how to cut this up. I must say, it was a lot of work and requires more strength than I had thought. Especially making the first cut in half.<br />
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I mostly followed the recipe on <a href="http://www.food.com/recipe/butternut-squash-soup-or-bisque-roasting-method-260929">Food.com</a> This recipe called for fresh parsley, which was then pureed along with the other ingredients. I feel pureeing parsley ruined the taste of the soup. It gave that raw green grass sort of taste, which made me feel like a cow eating grass! It also ruined the beautiful orange color of the soup and gave it a sickly green hue. So I would avoid this next time, and probably follow another video.<br />
If I had watched this video first, it would have made my life much easier!<br />
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
1 small butternut squash, peeled, diced (about 5 cups)<br />
1 medium onion, large dice (1 cup)<br />
1 tablespoon olive oil<br />
1 apple, skinned, large dice (1 cup)<br />
48 ounces chicken broth<br />
1 cup half-and-half<br />
2 tablespoons parsley, fresh, chopped - my recommendation, do not use!!<br />
1 tablespoon thyme, fresh, chopped<br />
crouton (optional)<br />
sour cream (optional)<br />
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<div style="background-color: #38761d; color: white;">
Method:</div>
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1 Roasting: Preheat oven to 450. Peel and dice squash into 1/2 inch pieces (see tip at end). Dice onion into 1/2 inch pieces. Toss squash and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper. Roast for 20 minutes - add diced apple - and continue roasting another 10-20 minutes (30-40 total roasting time).<br />
I would rather roast the squash halves next time, and then puree it with sauteed onions, apple and herbs.<br />
2 Tip: while you are roasting, make some "cheese toasts". Put some shredded cheese on top of bread rounds (we like gruyere or parmesan). Bake 10-15 minutes until crispy. These cheese toasts are fantastic soup toppers! I made <a href="http://latenightcook.blogspot.com/2014/01/gougeres.html" target="_blank">Gougères</a>.<br />
3 Place roasted mixture into blender with about half the chicken broth; puree (keep hand on lid because hot liquids can cause the top to "explode" off with built up steam). Add remaining chicken broth, half-and-half, and herbs; puree.<br />
4 Transfer mixture to saucepan; reheat gently.<br />
5 Serve with a dollop of sour cream and a dash of paprika.<br />
Tip: to prepare squash, first cut squash in half horizontally. Place flat end onto cutting board to stabilize squash and use a peeler to remove skin. Remove seeds. Then cut into lengths, and then into diced pieces.<br />
Note: if you have leftover mashed potatoes from Thanksgiving, add about 1/2 cup, which will thicken the soup and add a nice smoothness.<br />
My notes: Other recipes used carrots, bay leaf and sage too. Worth trying next time instead of parsley.</div>
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-6381584940376559992014-01-12T21:08:00.000-05:002014-01-12T22:27:27.176-05:00Gougères<div dir="ltr" style="text-align: left;" trbidi="on">
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Due to my love of cheese, I wanted to try an easy cheese puff recipe. I've seen choux pastry being made everywhere - Julia Child talks about it, its an important know-how on Masterchef, youtube, cooking channel, you name it. And to think I haven't tried it even once, was a shame. So I tried these gougères on Christmas eve. This was also an accompaniment to the butternut squash soup which was the second course of our Christmas dinner.<br />
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The cheese used to make Gougères vary. I used Gruyère, but some like to use sharp or mild cheddar. You can use a mix of Gruyère and one-third part Parmesan or Pecorino Romano. David Lebowitz suggests using Mimolette but I haven't noticed this at my local grocery, but i'll look for it next time.<br />
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Credit: <a href="http://www.davidlebovitz.com/2009/01/gougeres-french-cheese-puffs/" target="_blank">David Lebowitz</a><br />
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
1/2 cup (125ml) water<br />
3 tablespoons (40g) butter, salted or unsalted, cut into cubes<br />
1/4 teaspoon salt<br />
big pinch of chile powder, or a few turns of freshly-ground black pepper<br />
1/2 cup (70g) flour<br />
2 large eggs<br />
12 chives, finely-minced (or 1 to 2 teaspoons minced fresh thyme)<br />
3/4 cup (about 3 ounces, 90g) grated cheese - I used Gruyère<br />
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<div style="background-color: #38761d; color: white;">
Method:</div>
About thirty bite-sized puffs<br />
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Two things to keep in mind when making these. One is that you should have all the ingredients ready to go before you start. Don’t let the water and butter boil away while you grate the cheese. Otherwise you’ll lose too much of the water.<br />
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Second is to let the batter cool for a few minutes before adding the eggs so you don’t ‘cook’ them. Make sure when you stir in the eggs that you do it vigorously, and without stopping. This is where my hand mixer with the silicone whisk comes in handy.<br />
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If you don’t have a pastry bag with a plain tip, you can put the dough into a freezer bag, snip off a corner, and use that. Or simply use two spoons to portion and drop the dough onto the baking sheet. Or use an ice cream scoop. This recipe can easily be doubled.<br />
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1. Preheat the oven to 425F (220C.) Line a baking sheet with parchment paper or silicone baking mat.<br />
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2. Heat the water, butter, salt, and chile or pepper in a saucepan until the butter is melted.<br />
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3. Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes.<br />
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4. Add the eggs, one at a time, stirring quickly to make sure the eggs don’t ‘cook.’ The batter will first appear lumpy, but after a minute or so, it will smooth out. I used a hand mixer with the whisk attachment.<br />
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5. Add about 3/4s of the grated cheese and the chives, and stir until well-mixed.<br />
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6. Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato.<br />
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7. Top each puff with a bit of the remaining cheese, the pop the baking sheet in the oven.<br />
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8. Bake for 10 minutes, then turn the oven down to 375F (190C) and bake for an additional 20 to 25 minutes, until they’re completely golden brown.<br />
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For extra-crispy puffs, five minutes before they’re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking.<br />
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Serving: The puffs are best served warm, and if making them in advance, you can simply pipe the gougères on baking sheets and cook right before your guests arrive, or reheat the baked cheese puffs in a low oven for 5-10 minutes before serving. Some folks like to fill them, or split them and sandwich a slice or dry-aged ham in there, although I prefer them just as they are.<br />
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A bit of troubleshooting: The most common problem folks have with pâte à choux, or cream puff dough, is delated puffs. The usual causes are too much liquid (eggs), or underbaking. Make sure to use large eggs, not extra-large or jumbo, and use a dry, aged cheese, if possible. And bake the puffs until they’re completely browned up the sides so they don’t sink when cooling.<br />
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Notes: These smell very eggy, but that's how choux pastry smells like. Same reason why I'm not fond of eclairs. I'll need to find another cheese puff recipe that doesn't require eggs next time.</div>
ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-49379557676781338372014-01-12T15:02:00.000-05:002014-01-12T16:03:31.032-05:00Baked Brie - Brie en Croute<div dir="ltr" style="text-align: left;" trbidi="on">
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Baked Brie!! This is a pleasant new discovery for me last month. Anyone who knows me, will know that I love cheese, and trying various cheeses. During my business trip to France in 2010, I was in heaven when my manager took me to a famouse cheese restaurant in Strasbourg called <a href="http://www.fromagerie-tourrette.com/" target="_blank">La Cloche à Fromage</a>. Anyone visiting Strasbourg, I highly recommend this place - you will need an advance reservation and I hear its a little difficult to get in, but totally worth it! It has a huge cloche (a bell shaped cover) that is in the Guinness Book of World Records for being the largest in the world. We were a table of four, and had the cheese fondue with a variety of breads. And also a cheese board, where you work your way up, so there is a particular order in which you have to try each cheese. It was an amazing experience that I'll never forget. Other tables were having the raclette, that I saw for the first time. But that's a LOT of cheese and I think its good if you are a large party.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSRd-iBB7HaqKWASthyxsBWWHkKmO83KnLhlYyty3dqoymaKZrMXHFaeyQiMIOKr7RdjodhtzQt9iJdmg4KoQzhxGtqOyWpVraA859pVJX2g-X_h4_DlLi7cyblIcsjkjxc3t1O5Ldyk/s1600/Cloche+a+fromage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSRd-iBB7HaqKWASthyxsBWWHkKmO83KnLhlYyty3dqoymaKZrMXHFaeyQiMIOKr7RdjodhtzQt9iJdmg4KoQzhxGtqOyWpVraA859pVJX2g-X_h4_DlLi7cyblIcsjkjxc3t1O5Ldyk/s1600/Cloche+a+fromage.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At La Cloche à Fromage in 2010</td></tr>
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Now I'm not really a big fan of cheeses that taste strong and musky, gives that sharp tart or bitter kick in the throat. It's hard to explain, but I've felt this with Camembert and Goat cheese. Particularly, the outer rind of Camembert. Or that fungal fumy feeling you get up your nose, like with blue cheese. I don't mind trying it during a cheese tasting, but I don't love it.<br />
Now Brie is a like a milder cousin of Camembert. They're both soft white cheese. Initially I mistook Brie for Camembert and always avoided it. Then at a team dinner with my colleagues, the baked brie was ordered as an appetizer. It looked really pretty, covered in puff pastry and was accompanied by toast and a fruit compote. When it went around the table, I decided to take a small chunk of it. It completely changed my opinion about brie! It was warm, gooey and creamy in contrast with the crumbly flakiness of the puff pastry, just divine! After I came back from the dinner, I could only gush about the baked brie to my husband! I had to get some at my next trip to the grocery store. There were many imported ones, but I opted for a medium size round one by the <a href="http://www.presidentcheese.com/cheese/products_brie-camembert.php" target="_blank">Président</a> brand. Next to it there was this pretty little bottle of fig and orange jam, from Croatia. This is one of the best jams I've tasted in my life! Not too sweet, and goes really well with toast.<br />
The first time I baked brie, I only used the brie in the puff pastry, just like how I tasted it at the dinner. This was the appetizer for our Christmas dinner.<br />
I tried it again this month, by also adding some fig jam in the puff pastry. I like both versions, depending on my mood - plain cheesy, or hint of sweetness.<br />
The term "en croute" indicates a food that has been wrapped in pastry dough and then baked in the oven.<br />
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Here is a good video that I used to make my first one (he used the same brands as I had):<br />
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Here's another great video with some interesting variations:<br />
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
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<a href="http://www.presidentcheese.com/cheese/products_brie-camembert.php" target="_blank">Président </a>8 oz Brie round<br />
Puff Pastry - 1 sheet (I used <a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=767&prdID=120690" target="_blank">Pepperidge Farm</a>)<br />
Egg wash - 1 egg yolk mixed with 1 tbsp water (optional)<br />
Fig Jam (or jam of your choice) - 2 tbsp<br />
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<div style="background-color: #38761d; color: white;">
Method:</div>
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Preheat your oven to 400 degrees F.<br />
Thaw the sheet of puff pastry. Lay it flat on your work surface.<br />
Use the cover or the Brie wheel to lightly make an indentation in the center of your puff pastry sheet, to use as a guide as to where you're going to place the Brie.<br />
In this circle, spread the jam of your choice, if using. If you want it on the sides as well, you can extend it a little outside the circle.<br />
Unwrap the Brie. Place it over the jam in the circle. Now wrap the pastry over the brie, like a small package. Flip it and place it on a parchment lined cookie sheet.<br />
If you want the top to shine, you can brush lightly with an egg wash. Some people like to use some extra puff pastry, cut a design with a cookie cutter and place it on top for a pretty design (using egg wash as adhesive), like in the second video.<br />
Place the wrapped Brie in the oven and bake for 20-25 mins in my oven to get a golden crust and a pastry that's cooked through.<br />
This is an important step. Once the brie is out of the oven, leave it out to rest for half an hour. If it hasn't cooled before you cut into it, the Brie is going to ooze out everywhere and create a huge mess and you can potentially burn yourself.<br />
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Damage control tip: If for any reason, the puff pastry wasn't sealed properly or if there was a hole somewhere due to improper handling, and you notice that the cheese is oozing out, plug it immediately with a small piece of bread.<br />
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Note: If you're trying cheeses for the first time, I think Brie is a good way to start. Then you can work your way up from there. When you're ready you can go for something more stronger, try the Camembert. I think I'll try Camembert again. So far I've had it just on its own, and it was cold. A warm "en croute" may change my opinion about it. After that, try the goat cheese, and then a blue cheese, or an expensive one like Roquefort.<br />
There is also a Light Brie available. I'll try it sometime. I'm guessing it's even milder than Brie, or maybe uses low fat milk.<br />
Here is a good link on <a href="http://www.lizthorpe.com/how-to-taste-cheese/" target="_blank">how to taste cheese</a><br />
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-70728832466200089322014-01-12T14:45:00.001-05:002014-01-12T14:45:38.290-05:00Sambar Powder<div dir="ltr" style="text-align: left;" trbidi="on">
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Yet another essential in your pantry for South Indian cooking. I make this in small batches to retain freshness of the spice mix. I mostly use this mix to make <a href="http://latenightcook.blogspot.com/2012/09/sambar.html" target="_blank">Sambar</a> and <a href="http://latenightcook.blogspot.com/2011/01/staple-curry-in-my-kitched-south-indian.html" target="_blank">dal palak</a>. You can also add it to stir-fries like <a href="http://latenightcook.blogspot.com/2012/10/kovakkai-poriyal-ivy-gourd-stirfry.html" target="_blank">kovakkai poriyal</a>.<br />
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
Coriander seeds - 1 tbsp<br />
Channa dal - 1/2 tbsp (adjust, see note)<br />
Cumin seeds - 1 tsp<br />
Black peppercorns - 1 tbsp<br />
Fennel seeds - 1 tsp<br />
Fenugreek seeds - 1 tsp<br />
Dried red chillies - approx. 5 nos.<br />
Curry leaves - 1 sprig<br />
Turmeric powder - 1 tsp<br />
Asafoetida - 1 tsp<br />
Red chilli powder - 1 tsp<br />
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<div style="background-color: #38761d; color: white;">
Method:</div>
Heat a wok on medium-low heat. Add coriander seeds, chana dal, cumin seeds, black peppercorns, fennel seeds, fenugreek seeds, red chillies and curry leaves. Gently roast the spices for a couple of minutes, constantly stirring so as not to burn them. The smell will start to emanate from the spices. Once the dal turns golden brown, turn off the heat and transfer the ingredients to a cool plate. Allow it to cool completely.<br />
Then roast all the spices in a spice grinder. Mix in turmeric powder, asafoetida and red chilli powder.<br />
Store in an air tight container, in a cool dry place.<br />
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Notes: Channa dal will help thicken the gravy, so adjust according to your preference.<br />
Some also roast toor dal and urad dal in this mix.<br />
Adding the powders in the end is optional, as you would most likely be adding it separately while making sambar, but this is how I do it. I add a tinge now, and a tinge later by doing a taste test.<br />
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-16961296763837805352013-12-22T16:01:00.000-05:002013-12-22T16:07:57.190-05:00Blanquette de Veau - Veal Stew<div dir="ltr" style="text-align: left;" trbidi="on">
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I picked up some veal stew meat on one of my trips to the grocery store. With the cold weather outside, I felt like having something warm and comforting for dinner. I looked up a few veal recipes on Epicurious and elsewhere on the web, and I decided to go with the Blanquette de Veau. It's a French dish which basically means veal stew. The rule is to keep it as 'white' as possible, so refrain from any green garnishes. Also it's traditionally served with rice to soak up the gravy. Its a little bland for an Indian palette, so I was worried if Bee would like it. But to my relief, he loved it!! I did make a few changes to the original recipe though, which I will mention in notes below. I brought a slight Kerala twist to the stew, which not only brought good flavor, but also made it slightly more simpler. This took me roughly 2 hours to prepare from start to finish.<br />
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<div style="background-color: #38761d; color: white;">
Ingredients:</div>
Veal - roughly 1 lb. or 1/2 kg, cut into 1 inch pieces<br />
Garlic - 2 cloves<br />
Yellow or white onion - 1/2<br />
Cloves- 10<br />
Carrots - 2<br />
Leeks - 2<br />
Potato - 1<br />
Cremini or button mushrooms - 20 pieces<br />
Pearl onions - 10<br />
Lemon - a wedge<br />
Butter - 3 + 3 tbsp<br />
Flour - 3 tbsp<br />
Thick coconut milk - 1/2 cup<br />
Salt to taste<br />
<br />
For bouquet garni:<br />
Parsley (flat leaf) - few sprigs<br />
Thyme - few sprigs<br />
Bay leaf - 1<br />
Black peppercorns - 20<br />
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<div style="background-color: #38761d; color: white;">
Method:</div>
Cut veal into 1 inch pieces (mine was store bought so it was pre-cut).<br />
Note: if you get veal with bone, save the bone for using in the stock, adds a lot of flavor.<br />
Add the veal pieces in a pot and cover with water and bring to a boil. You will notice a lot of scum forming on the top. At this stage, drain the veal and wash off all the scum. Put it back into the pot.<br />
Prepare a bouquet garni by taking a piece of muslin cloth (i used a sterilized medical gauze, wink!) - and wrapping the parsley, thyme, bay leaf and black peppercorns in it. Tie it into a knot. Add this to the pot with the veal. Take a quarter of an onion - pierce cloves into it. Wrap this in another muslin cloth. Add it to the pot as well. Now fill it with water to cover the meat and some more for the vegetables too.<br />
Note: If you have a veal bone, add this now to make a more flavorful stock. Alternately, you can also use chicken/beef/vegetable stock, or bouillon cubes.<br />
Slice the garlic cloves and add it to the pot. Now bring the pot to a boil on a medium heat.<br />
While its heating up, meanwhile, we're going to chop the veggies and add them to the pot one by one. Cut the carrots into bite size chunks, slice the remaining quarter of onion, dunk them into the pot. Wash the leeks and cut off the green part. We're using the white portion of the leeks only. Slice it and it goes into the pot. I cubed a potato as well and added it.<br />
Note: In the traditional recipe, potatoes aren't used. But some use potatoes as a side to the stew. I wanted to add the Kerala stew twist to this, so I decided to add a potato in.<br />
Add salt to taste. When it has started to boil, bring the heat down to almost low. Cover and cook for 1 hour and 15 mins. This is slow cooking so the veal is cooked until tender.<br />
Note: Some like to cook the vegetables separately and then add it after the veal is slow cooked. That way, the vegetables will still have a slight crunch to them. I wasn't too worried about that, and mine didn't turn to mush either. I wasn't using a stock, so I wanted the vegetable flavours to form the stock. So it's all good!<br />
While the veal is cooking, slice the mushrooms and peel the pearl onions. It is also a good point to get the rice started too.<br />
When the veal is tender, strain the veal and vegetables and reserve the stock. Bring the stock back to a boil and reduce it further to about 2 cups. While the stock is reducing, it's time to saute the mushrooms.<br />
Heat up a frying pan and melt 3 tbsp of butter. Heat the butter until the foam subsides. Add the mushroom slices and pearl onions. Saute for about 6-8 minutes until the mushrooms are cooked and still have a good crunch. Squeeze a bit of lemon juice over it.<br />
Note: Keeping with the 'white' theme of the stew, white pearl onions are traditionally used, but I used the red ones, no biggie!<br />
Now in a saucepan, prepare the roux. I've explained this in my <a href="http://latenightcook.blogspot.com/2011/02/buttered-fish-fry-in-white-sauce.html" target="_blank">fish fry in white sauce recipe</a>, but here it is again. Heat the saucepan and melt 3 tbsp of butter. Add 3 tbsp of flour to this and whisk it. Allow it to froth and turn golden brown. The flour will be cooked in a minute or two. Now slowly pour in the reduced stock, whisking constantly as you're pouring it, to avoid lumps. You will see that the stock will thicken into a gravy.<br />
Note: The traditional recipe, asks for a dollop of crème fraîche (fresh cream) to be added at this stage. Two large egg yolks are beaten in a bowl. Half a cup of the gravy is slowly beaten into the yolks to temper it (warm the yolks to prevent curdling). The egg yolk mixture is slowly whisked into the gravy pan, removed from heat and whisked until sauce has a creamy consistency. Lemon juice is added and seasoned with salt and pepper.<br />
I avoided this complex step above, and used my Kerala stew twist again. I had half a cup of thick coconut milk leftover from last week's <a href="http://latenightcook.blogspot.com/2013/08/naadan-beef-curry-with-coconut-milk.html" target="_blank">beef curry</a>. I tempered the coconut milk by whisking in a little gravy into it. Then added it back into the gravy (prevents curdling of the coocnut milk). Add the veal and vegetables and sauteed mushrooms. Cover and let it cook for another 10 minutes so everything is combined.<br />
Note: Some people put the veal, vegetables and mushrooms on a plate and pour the gravy over it. Some combine it. I chose the latter option.<br />
Serve with a cup of steamed rice and enjoy! This also stores well, reheats well and makes great leftovers!<br />
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Check out my other recipes that uses roux:<br />
<a href="http://latenightcook.blogspot.com/2011/02/buttered-fish-fry-in-white-sauce.html" target="_blank">Julia Child's fish fry in white sauce</a><br />
<a href="http://latenightcook.blogspot.com/2013/03/shrimp-and-veggie-pasta-casserole.html" target="_blank">Shrimp and veggie pasta casserole</a><br />
<a href="http://latenightcook.blogspot.com/2013/03/canneloni-florentine.html" target="_blank">Canneloni Florentine</a></div>
ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0tag:blogger.com,1999:blog-5607167244389644886.post-13173195642584203262013-12-22T13:56:00.000-05:002016-12-04T00:22:24.514-05:00Chicken Liver Fry (Kerala style)<div dir="ltr" style="text-align: left;" trbidi="on">
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This dish is a family favorite! This is my mom's recipe and I've loved it every single time she made this since childhood. My sister and I would fight over the last bits all the time. My mom used to make it in an old cast iron skillet, so the spices and onions get nicely caramelized, with crunchy powdery liver bits stuck to the pan. Gosh that's the best part! Back in Saudi Arabia, we loved having this with Khubuz and Laban (thick buttermilk). It's a dry dish, so if you're having it with rice,<a href="http://latenightcook.blogspot.com/2011/05/moru-kachiyathu.html" target="_blank"> kachiya moru</a> is an excellent accompaniment to it. You'll be sure to lick your plate clean :)<br />
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My mom knows that my sister and I love this a lot, that every time we come over to visit, she will make sure that this dish is made at least once. And sometimes, she will even make a huge batch for us to take on our flight back!<br />
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Chicken liver, I guess is an acquired taste. I love it because I've had it many times as a kid. The hubby on the other hand found it revolting at first. He does like it now (he better! coz it's one of my favorite dishes of all time so I'm gonna keep making this a lot!!) It does taste amazing especially with all the spices, but the key is to overcome the fact that you're eating an animal's organs. I can understand it, because I can't get myself to eat deep fried goat brains among many other organs, though I've heard that they taste pretty amazing too.<br />
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Check out the tub of chicken livers I got at the grocery store. Reminds me of ice cream. Would be a wierd flavor for ice cream though.. lol!<br />
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I apologize for the so-so photographs, they were taken with my phone. I could'nt bring myself to get the camera out and plate the dish nicely, because it was late and I couldn't wait to eat it as soon as it was ready haha!<br />
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Ingredients:</div>
Chicken Liver - 1/2 kg<br />
Red Chilli powder - 4 tbsp<br />
Coriander powder - 2 tbsp<br />
Pepper powder - 1 tsp<br />
<a href="http://latenightcook.blogspot.com/2013/08/garam-masala-homemade-goodness.html" target="_blank">Homemade garam masala</a> - 1/2 tsp<br />
Turmeric powder - a pinch<br />
Onions - 2 to 4 large, sliced<br />
Ginger - 1" piece chopped<br />
Garlic - 3 large cloves chopped<br />
Oil - 2 tbsp<br />
Salt to taste<br />
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Method:</div>
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Clean chicken liver using a dash of salt and vinegar in water. Remove any excess fat.<br />
Put the liver in a deep pot (I use my 3 liter pressure cooker pot). Add the chilli powder, coriander powder, pepper powder, garam masala and turmeric powder. Pour just enough water to cover the liver. Cook it on medium heat till the water dries up. Add salt when it's about to dry. (Note: Do not add salt in the beginning because this will harden the liver)<br />
Now in a skillet or frying pan, heat oil and fry the onions, ginger and garlic. Season with salt. When the onions have browned, add the cooked liver to this and combine well.<br />
Serve warm with rice and <a href="http://latenightcook.blogspot.com/2011/05/moru-kachiyathu.html" target="_blank">moru</a> or yoghurt. They make delicious leftovers!<br />
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Be sure to check out my recipes for:<br />
<a href="http://latenightcook.blogspot.com/2011/05/moru-kachiyathu.html" target="_blank">Moru Kachiyathu</a><br />
<a href="http://latenightcook.blogspot.com/2013/08/garam-masala-homemade-goodness.html" target="_blank">Homemade Garam Masala</a><br />
<a href="http://latenightcook.blogspot.com/2012/01/better-than-pita-grill-bread.html" target="_blank">Easy Khubuz</a><br />
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While writing this post, I did google to see if a chicken liver ice cream exists (I know bacon ice cream exists, so why not!) Surely enough, a restaurant in Estonia does serve one:<br />
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Chicken liver ice-cream with gorgonzola cream, praline, celery & potato crumble</div>
<a href="http://www.tripadvisor.com/LocationPhotos-g274958-d887249-Ribe-Tallinn_Harju_County.html#45129656"><img alt="Chicken liver ice-cream with gorgonzola cream, praline, celery & potato crumble - Picture of Ribe, Tallinn" src="http://media-cdn.tripadvisor.com/media/photo-s/02/b0/9f/b8/filename-chicken-liver.jpg" /></a><br />
This photo of <a href="http://www.tripadvisor.com/Restaurant_Review-g274958-d887249-Reviews-Ribe-Tallinn_Harju_County.html">Ribe</a> is courtesy of TripAdvisor
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And a <a href="http://thecuriousgastronomer.co.za/chicken-liver-and-bacon-pate-ice-cream/" target="_blank">molecular gastronomer</a> in South Africa made Chicken Liver and Bacon Paté Ice cream:<br />
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ancyalexanderhttp://www.blogger.com/profile/00760062704017120243noreply@blogger.com0