Recipe thread

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This is the new recipe thread. Please post all recipes for your really good stuff! I will post some curry recipes in the morning.....

-- Sis in a chef hat (sis@home.zzz), July 15, 2000

Answers

Gobhi Aloo Ruska

1 head cauliflower - cut into florets 3 Tb Oil ------Fry in a Large Pot for 3 min. Remove to a bowl. 2 Tb Oil (put in the pot you just used) 1 Tb Cumin seed pinch asofetida powder ------Fry this till the cumin seeds start to pop, then add 1-2 Tb. minced or grated fresh ginger and fry lightly for a couple minutes. Then add 2 Lg. Potatoes, cut into bite size cubes, fry 5 min. Stir well. Add 1 tsp. salt 1 tsp. turmeric About 2 drinking glasses water. Bring this to a boil, then turn down to simmer. Cook till potatoes can be easily pierced with a fork. Then add 2 Lg. tomatoes, cut into chunks. Keep simmering. When tomatoes have disintegrated, add cauliflower. Cook till all veg. are to the desired degree of doneness. We like the cauliflower still kind of chewy. Cook too long, and you will have mush. Then remove from heat and add 1-2 tsp. ground coriander 1-2 tsp. garam masala Stir those in. Serve with lemon wedges to squirt on top of this dish. If no lemons are available, use 1-2 tsp. amchoor (green mango powder) to add tangy zest.

You can eat this plain, or over rice. Vary the amount of water to your liking, and make more or less gravy that way.

At 4:00 in the afternoon, it is nice to enjoy some Punjabi Tea, aka Chai.

Punjabi Tea

3 whole cloves 1 small cinnamon stick, broken few fresh mint leaves 4 whole green cardamom pods, broken up several slices of fresh ginger

Put spices in 4 cups boiling water, then simmer for 10 min. Take off the burner and put in 2 tea bags of darjeeling tea, or lacking that, Lipton's English Blend Tea. Steep. Add milk or half and half and sugar to taste, and strain into a hot teapot. This is very good, and very healthful as long as you don't add too much milk and sugar. For afternoon tea, it is nice to have some little goodie to tide you over till dinner, like:

Spinach Pakoras

1 bunch fresh spinach cut up 2 onions chopped up coarsely 20 heaping Tb. of channa flour (besam) In a bowl, mix chopped spinach with onion then add flour. Add enough water, bit by bit to make it like a thick pancake batter so it sticks to the vegetables. This will make a big mess, and it's easiest to mix it with your hands in a large large bowl. When you are done mixing, the dough should actually have the consistency of soft play-dough. Adjust this by adding more flour as needed. To this mess, add:

1 1/2 tsp salt 1 tsp. garam masala 1 tsp. dried chili powder (optional) 1 tsp. annandharna (dried pomegranite seeds) 1 tsp. ground coriander 1 tsp. cumin powder

Fry in a 2" deep pan (deep fat) or a wok if you have one. Keep your burner between medium high and high. (Fat should be noisily bubbling when you drop little clumps of the veg mix in if it's the right temp.) Drop by smallish tennis ball sizes into the oil. It will look like they are coming apart, but don't worry. Cook for 1 1/2 to 2 min. on each side, remove, drain. To serve, break apart into 3 pieces each, then return to deep fat frying for another 2 min. drain. Serve with dhania/mint chutney, tamarind chutney or fresh coconut chutney. YUM!

-- (sis@home.zzz), July 20, 2000.


Dhania Chutney

2 - 3 bunches of Dhania (fresh coriander leaf), a couple jalepeno peppers, small amount of plain yogurt, Lemon juice.

Mix all in food processor. Very hot. Beware.

Fresh Coconut Chutney (My favorite!)

Half a coconut, freshly grated, 1 lemon or lime, peeled so that no pith remains, chopped into chunks with seeds removed. 1- 1 1/2 fresh green jalepenos (optional), 1/2 cup chopped fresh mint leaves, 1 tsp. salt, 2 tsp. oil, 1/8 tsp. asafoetida (optional), 1 tsp. black mustard seeds, 1 tsp. black cumin seeds, 10 curry leaves, 1/2 tsp urad dal,

Put the lemon into the food processor with the jalepeno and mint, and blend till smooth. Add coconut and continue blending to a smooth paste, scraping the sides of the bowl to make sure all is processed well. Add more liquid if necessary to help smootherize it. Add salt.

Heat oil in a pan and fry the remaining ingredients, stirring frequently until mustard seeds pop. Remove from heat and mix into the food processor just until mixed. Serve as an accompaniment to a curry meal. Don't worry if you don't have curry leaves. The plant is hard to find, and curry leaves are hard to find, even in indian spice shops.

-- (sis@home.zzz), July 20, 2000.


Flan

Serve this Spanish custard after your favorite meal.

Serves 6-8

6 Eggs 1 cup Sugar 1/8 teaspoon Salt 4 cups Milk 3/4 teaspoon Vanilla

Pre-heat the oven to 325. Whisk together the eggs, sugar, and salt. Heat the milk in a saucepan until just steaming. Remove from the heat and slowly whisk in the egg mixture. Whisk in the vanilla. Place the mixture in small individual Pyrex or other oven-ready bowls. Place the bowls in a large baking dish and add water to the pan halfway up the sides of the bowls. Place in oven and bake for 1 to 1 1/2 hours or until the custard is well set. Chill in the refrigerator at least 3 hours. At service time, gently run a butter knife between the outside of the dish and the custard. Invert on a small plate.

-- (sis@home.zzz), July 21, 2000.


Mmmmmm, Flan. I'm gonna try that tonight! My mother went to Paris a few years back, and when she came back, that was all she could talk about. How delicious Flan was and how she can't wait to go back so she could eat more..heh. So, since she's comign for dinner tonight, gonna give it a try and I'll let ya know how we liked it. Looks really easy!

In the Spinach Pakoras receipe, what is garam masala? And where can I find it? Will I find the dried pomegranite seeds there too? I never see these things in Foodtown. It SOUNDS really yummy! I love Spinach made into yummy things..!

-- kritter (kritter@adelphia.net), July 21, 2000.


Kritter, find an Indian or Pakistani grocery store, and look there. Garam Masala is a spice blend made from about 5 different things, very tasty and rather central to indian cooking. They would also have the annandharna seeds, though you might have to ask for them using both names. Took me forever to finally find green mango powder, becuase they always call it "amchoor". Also, check out the prices for spices and basmati rice, they are always cheaper than buying those silly little teeny sizes at the grocery store.......

-- (sis@home.zzz), July 21, 2000.


For Sheeple and Kritter and anyone else interested. . .

Corn Chowder

1 lb bacon, diced 2 or 3 large onions, diced (or more, if you like onions the way we do)

Saute bacon in large stockpot til almost crisp, then add onion and cook til onion is soft.

4 or 5 large potatoes, diced 2 stalks of celery, diced or sliced pretty thin Add to stockpot and cook about 5 minutes.

3 cans creamed corn 2 cans cream of mushroom soup 1 can mushrooms (not drained) 3 soup cans of milk

Cook til potatoes are done. If you like a thicker soup, use dehydrated potato flakes to thicken to suit you, or just cook it down.

-- Brooke (Cookin'@Hill.top), October 15, 2000.


Sorry for that formatting mess! How's *this*?

Corn Chowder

1 lb bacon, diced

2 or 3 large onions, diced (or more, if you like onions the way we do!)

Saute bacon in large stockpot til almost crisp, then add onion and cook til onion is soft.

4 or 5 large potatoes, diced

2 stalks of celery, diced or sliced pretty thin

Add to stockpot and cook about 5 minutes.

3 cans creamed corn

2 cans cream of mushroom soup

1 can mushrooms (not drained)

3 soup cans of milk

Cook til potatoes are done. If you like a thicker soup, use dehydrated potato flakes to thicken to suit you, or just cook it down.

-- Brooke (ForgettingFormating@Hill.top), October 15, 2000.


Sounds yummy! :-) I think I'll give it a try this next weekend. I'll be back in Texas for fall break. I will also look up a recipe I have for Cheeseburger Chowder. Your recipe reminded me of it. It's very good, too. You brown a pound of hamburger and drain, then add potatoes, celery and onion. You cover all of it with water and simmer till the vegetables are tender. Then you mix flour with a half cup of milk, stir that in, and then add more milk (I'll get all the amounts when I go home) and simmer till it's thick and bubbly. Then you add 8 ounces of grated cheddar cheese. It's especially good when the weather turns cool. Here's hoping Houston will get cooler SOON! :-)

-- Gayla (studying_for@midterm.exams), October 15, 2000.

BTW, Brooke, are you feeding an ARMY? :-)

-- Gayla (thinking_about@how_much.that_recipe_makes), October 15, 2000.

LOL, Gayla! No, just a hungry "Coyote" . . . :-)

Actually, I've always 'cooked for an army' . . .just never learned how to scale things back to a normal size. . .but it's great, because then there's plenty to put in the freezer for days when I'm 'uninspired'.

And yes, I really want the proportions for your chowder! Sounds YUMMY!

-- Brooke (Cookin'@Hill.top), October 15, 2000.



Per Tricia's request: Pumpkin Bread

4 Lg or 5 Med eggs 3 C Sugar 1 C Crisco Oil 4 C Flour 2 tsp Nutmeg 2 tsp Cinnamon 1 tsp Cloves 2 1/2 tsp Baking Soda 2/3 C Water 1 Lg Can Pumpkin 1 C Coarsely chopped nuts (optional) Pecan or English Walnut 1 C Raisins (optional)

Preheat oven to 350. Mix eggs, sugar & oil with mixer on slow speed. Sift dry ingredients together. Add water & pumpkin to egg mixture, then slowly add dry ingredients. Add nuts and/or raisins last then stir to mix in.

Grease pan(s) & dust with flour. Makes 4 loaf pans or 1 Bundt pan

Bake 1 Hour if in loaf pans. Bake 1 Hour & 15 Minutes if in Bundt pan. Bundt pan will bake up to about 7" high

Freezes well. Enjoy!!!!!!!

S

-- Roadrunners (lsps@ntws.net), November 01, 2000.


Thanks, S!

I tried something new this past week, as a quick meal :

Fry chicken in a non-stick pan or small amount of oil until nearly done with just a tiny bit of curry on it. Remove from pan, add 1/4 cup water and 1 can of cream of chicken soup. Stir well, add curry to taste and put chicken pieces back in. While allowing to simmer, cook rice. Serve with veggies (we had salad). I really like Patak's Vindaloo Curry paste to use for curry... I dunno how long it lasts in the fridge once it's open (I get it in a bottle), but it seems to last months if not years... and it doesn't lose flavour.

Gotta go now... see ya!

-- Tricia the Canuck (jayles@telusplanet.net), November 04, 2000.


Golly, I never thought I'd become a "TV addict". . .but the satellite's hooked up. . .and . . .well . .. I've just discovered "Food TV". . .all cookin', all the time! [GRIN]

Saw this a few days ago and tried it yesterday. . .it's a keeper, for sure!

Carmelized Pork

Marinade/Glaze

2 Cups Pure cane syrup

1/2 Cup Pure Maple syrup

1/2 Cup Karo light corn syrup

1/4 Cup Apple cider vinegar

1/2 Cup Water

2 T Vegetable Oil

1/4 Cup Minced onion

40 Cloves garlic, crushed and chopped

1 t Salt

1 T Red Pepper Flakes

Season pork (I think this would also be very good for chicken or beef) with salt/pepper or creole seasoning. Marinate meat in ziplock bag in refrigerator for 24 hours. Pour marinade in saucepan and simmer for 30 minutes or so, til thick and dark.

Sear meat in skillet using a little oil for 3 minutes on each side, or til nicely browned. Place in baking dish and brush/baste with glaze. (Note: If you have a skillet that has an oven proof handle, just omit the baking dish step and bake in the skillet.) Bake in oven at 400F for 30 minutes, basting with glaze. Meat should be carmelized and browned and marvelously 'gooey' . . .Serve with extra sauce from pan if desired.

Serve with fried cabbage/apples/bacon . . .

Yum-mmmmy! I'm also going to use this as a glaze for ribs done in the smoker . . . :-)

-- Brooke (Cookin@Hill.top), November 06, 2000.


40 cloves of garlic??? 40 cloves??? How many people does this feed? How much pork does this coat?

-- kritter (kritter@adelphia.net), November 06, 2000.

Yes, 40 cloves of garlic! But. . .we LOVE garlic. . .cut it down some if you're not *quite* as enthusiastic about it as we are. It wasn't overpowering, though, like you might think.

It makes a LOT more marinade than I needed to coat 6 large pork chops. Since it was cooked down and any meat juices were also cooked, I saved what wasn't needed as basting glaze and put it in the freezer. I'm going to use that for basting glaze for some ribs I want to smoke this weekend. . . :-)

-- Brooke (Cookin@Hill.top), November 07, 2000.



Tricia, those Patak's spice pastes last easily for a year in the fridge. And it might take a year to use them up! They are full of spices that have antiseptic and antibiotic properties and that, and the fact that lot of them seem to be pickled or cured in oil help the spices stay strong, too.

Try the tandoori chicken paste! It is super yummy!

-- Sis (sis@home.zzz), November 07, 2000.


I have recently been looking into Middle Eastern cooking and find that I am able to make it for my palette, American...hot seasoningsseem to be their fare.... This is a wonderful fairly quick meal and fun for kids to look on..

Pakoras: 2 potatoes sliced rest in cold water with a little salt. Broccoli - cut into little trees with short trunks caulifower - cut into little trees carrots - cut to 3" etc your favorite ... _____Cut enough veggies to feed the people you will be serving______

TO PREPARE THE - PAKORA BATTER: (Original recipe) 1 Egg 2 Tbls of besan flour 2 Tbls of refined flour 2 tsp lemon juice 1/2 tsp red chilli powder 1/4 tsp salt 1/ tsp garam masala ( hot hot seasoning) Oil to deep fry Mix these ingredients and let sit for 5-10 minutes.

Dip covering all the veggies one at a time or all together. Place separately into the hot oil. You might check the temp first with a little piece of veggie. It should puff up instantly. Allow the food to get a light brown. Remove and place on paper towel. service with sour cream not too spicy or a yoghert dig

The fun of this is to use all your favorite seasoning to match the rest of the meal.

The Besam flour can be used for sweet dishes too.....

-- Ann Heath (anniehue2402@onechoice.net), April 25, 2004.


I have recently been looking into Middle Eastern cooking and find that I am able to make it for my palette, American...hot seasoningsseem to be their fare.... This is a wonderful fairly quick meal and fun for kids to look on..

Pakoras: 2 potatoes sliced rest in cold water with a little salt. Broccoli - cut into little trees with short trunks caulifower - cut into little trees carrots - cut to 3" etc your favorite ... ADD ENOUGH MILK TO MAKE A LOOSE SAUCE..... _____Cut enough veggies to feed the people you will be serving______

TO PREPARE THE - PAKORA BATTER: (Original recipe) 1 Egg 2 Tbls of besan flour 2 Tbls of refined flour 2 tsp lemon juice 1/2 tsp red chilli powder 1/4 tsp salt 1/ tsp garam masala ( hot hot seasoning) Oil to deep fry Mix these ingredients and let sit for 5-10 minutes.

Dip covering all the veggies one at a time or all together. Place separately into the hot oil. You might check the temp first with a little piece of veggie. It should puff up instantly. Allow the food to get a light brown. Remove and place on paper towel. service with sour cream not too spicy or a yoghert dig

The fun of this is to use all your favorite seasoning to match the rest of the meal.

The Besam flour can be used for sweet dishes too.....

-- Ann Heath (anniehue2402@onechoice.net), April 25, 2004.


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