Thursday, January 23, 2014
Burger and French fries pot
Burger and French fries pot
Ingredients
- Beef mince ½ kg
- Onion 1 cup chopped
- Flour 2 tbsp
- Tomato puree ½ cup
- Cheddar cheese 1 cup
- Frozen French fries 2 cups
- Salt 1 tsp
- Crushed red pepper 1 tsp
- Black pepper ½ tsp
- Mustard powder ½ tsp
- Wooster shier sauce 2 tbsp
Method
- Heat oil add onion fry for 5 minutes till soft add beef with salt, pepper, mustard, Wooster shier sauce and tomato puree, cover and cook till beef tender add flour and mix well, cook for 1 minute and remove in a greased casserole, sprinkle with cheddar cheese arrange frozen fries over beef in single layer bake uncovered for 20 minutes until fries golden brown.
Spicy Paneer Masala Recipe
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| Spicy Paneer Masala |
Ingredients
Fresh paneer- 250gms( Indian cottage cheese)
Onion large sliced- 1no
Tomato medium chopped- 3nos
Garlic cloves sliced- 4nos
Ginger and Garlic paste- 1tbsp
Red chilli powder- 1 and 1/4 tsp
Garam masala powder- 1tbsp
Cumin powder- 1tsp
Coriander powder- 1tbsp
Kasoori methi- 2tsp( slightly roasted and crushed)
Salt to taste
Oil- 3 tbsp
Chopped coriander leaves to garnish.
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| Spicy Paneer Recipe |
Method
Cut the paneer into cubes. In a small bowl mix ginger and garlic paste, garam masala powder, 1/4 tsp red chilli powder and 1/2 tsp salt. Marinate the paneer cubes in the prepared masala for 15 mins. Heat 2 tbsp oil in a pan when hot fry the marinated paneer pieces until slightly browned. Drain the shallow fried paneer pieces and set aside. In the same pan add 1 tbsp more oil, add the sliced onion and garlic, fry on medium heat until onion turn brown. Now add the chopped tomatoes, rest of 1 tsp red chilli powder, coriander powder, cumin powder, crushed kasoori methi leaves and saute till tomatoes are cooked and tender. Add the fried paneer cubes to the tomatoes and add 1 tsp salt and few tbsp water. Cook for few mins until slightly gravy is formed. Garnish paneer masala with chopped coriander leaves, serve hot with jeera rice, nan, roti etc.
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| Masala Paneer |
Wednesday, January 22, 2014
Ciambella with Summer Berry Compote
Psst - anybody still out there? I sure hope so. Its been a long time. I know, Im sorry. It is not easy balancing everything Im working on these days but I am going to really try to start blogging again more regularly. So Im going to get right to it.
This weekend I made a Ciambella with a Summer Berry Compote for my dinner group. Its a ring shaped cake but it tastes more like a cookie. It tastes similar to the anisette cookies that I make, a one baked biscotti (so its technically not a biscotti because that means twice baked.) This dessert could not get easier. In fact, I made this years ago and it was one of the first Mario Batali recipes I ever tried. It all gets done in the food processor and pretty much just gets thrown together. Thats the kind of dessert I like to make since we all know how often I ruin desserts! lol
The only changes I made to this recipe was that I left out the blackberries. I think it was just as good with the raspberry, blueberry combo. I think I will brush it with an egg wash next time. Just so it looks shiny and pretty. It is pretty rustic looking and I think if I cooked it longer it would have dried it out.
Let me know if you try this!
Ciambella with Summer Berry Compote
by Mario Batali
Ingredients:
1 pint blueberries
1 pint blackberries
1 pint raspberries
Juice of 1/2 lemon
3 tablespoons sugar
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
8 tablespoons cold sweet butter, cut into 1/2-inch dice plus 1 tablespoon
1 large egg
1 teaspoon almond extract
1/4 cup cold milk
Directions:
Preheat oven to 375 degrees.
In a medium saucepan, combine berries, lemon juice and sugar. Place over medium heat and cook until just boiling, about 5 to 6 minutes. Remove from heat and allow to cool.
Place flour, sugar and baking powder in a food processor and pulse quickly to blend. Add cold butter and pulse quickly until mixture resembles fine bread crumbs. In a separate bowl, beat egg, almond extract and milk until smooth. With food processor going, add liquid all at once and blend 10 to 15 seconds, until just forming a ball. Remove dough from processor to a well-floured cutting board. Shape the dough into a log about 14 inches long and 1-1/2 inches tall. Grease a cookie sheet with the remaining 1 tablespoon butter and lay the log in a round in center. Place in a preheated oven and bake for 30 to 35 minutes, until light golden brown. Remove and allow to cool to room temperature. (I served it cold which I liked better than warm or room temp) Cut into slices about 1-inch thick, top with 2 tablespoons of berry compote and serve.
Click here for a printable version of this recipe.
Cheesy Chicken and Rice Bake
A few notes - this can easily be doubled and baked in a 9x13 pan, as shown above. The recipe calls for 4 cups brown rice, but one time I accidentally only made 3 cups and I think I preferred it that way - it was a little saucier. I also added olives a couple times, and liked it that way too. I prefer lots of cilantro for flavor, and make sure you salt and pepper liberally. The tastier the salsa, the better too. Thats all! :)
Cheesy Chicken and Rice Bake
2 cups shredded chicken
3-4 cups cooked brown rice
3/4 c. frozen corn
15 oz. black beans, rinsed and drained
1 c. plain Greek Yogurt (or sour cream)
4 oz. can diced green chiles
1/2 c. salsa
1 c. cheddar cheese, plus more for topping
1/4 c. chopped cilantro, plus more for topping
1 small can chopped olives, optional
salt and pepper, to taste
Preheat oven to 350 degrees. In a large bowl, combine all ingredients except for those reserved for topping. Mix thoroughly to combine everything evenly. Season to taste with salt and pepper (plenty of salt for my tastes). Transfer to an oven safe dish (around an 8x8 size) and top with extra cheese if you like. Bake for 20-25 minutes, or until heated through and cheese is melted and beginning to brown. Top with additional cilantro.
Source: Adapted from Tasty Kitchen, via Pinterest
Gluten Free Corn Muffins A Spicy New Recipe With a Secret Ingredient
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| Our newest gluten-free muffin recipe- grainy and tender with a hint of spicy. |
Come Together
My heart is often tugged in multiple directions. Yanked this way, and pulled that way. Like one long, drunken walk of contradiction. Opposing strategies, assumptions, and intentions collide and churn and grip my emotional little pump like a fist- far more often than I care to admit. For all kinds of reasons. If I was a believer in astrology I would now confess my Gemini imprint. Which allegedly explains my dual nature and divergent tendencies. I have always pursued two paths at once, and wrangled opposites like the celestial twins I supposedly embody. But the only current subscription card I carry is not to the stars above in any connect-the-dot sense, but to the Big Kahuna. The Mother of All. That's right.
Love.
That's why this past year was so tough, Babycakes.
So much anti-love. So much devoted divisiveness. So much snide finger pointing and blame. So much snark and cynicism. So much collective denial. So much hurt and incredulity for anyone who has a heart. Or tenders a tendency to listen rather than rail. And this year's ending. Its post-hurricane holiday season bruised by glass-eyed shock and long, long heartache. Every mother in the world nested that cold pit of terror darkly inside her deepest, secret place. That place without words. The terror is clean and razor sharp. It beats, too, like a heart.
So I must write about it. In words that sting and stutter in their inadequacy.
I am tired of our culture of death. I am weary of our appetite for power and violence. I am numb from the depth of greed that poses as success.
I tell you this because I must. I have no choice, truth be told. I gotta talk about it. If you visit for the recipes only, or stop by for encouragement and celiac support, you may be raising an eyebrow right about now. You might prefer fun and perky chit chat. Not all this complicated feeling stuff. I know.
Recipes, inspiration and support- it's all here for you. My family and I knit our love of good food and gluten-free support for you. We have for seven years. And will continue to do so in the new year.
But you should know- goddess status aside- I struggle with this stuff every day- just like you. I know you do, too, because you are here right now. Reading these words.
You care.
You love.
You worry.
You are tired of the superficial, the weak reasoning, the shrugging dull acceptance that this is the way it has to be. Because you know- like I do- it doesn't.
You care.
You love.
You worry.
You are tired of the superficial, the weak reasoning, the shrugging dull acceptance that this is the way it has to be. Because you know- like I do- it doesn't.
Love can win.
Light can penetrate the darkest hour. Denial can be pinched and prodded awake. Common sense values can be sexy. Golden Rule ethics are still hot. Still small voices can be excavated. And heard.
Light can penetrate the darkest hour. Denial can be pinched and prodded awake. Common sense values can be sexy. Golden Rule ethics are still hot. Still small voices can be excavated. And heard.
I am turning to the new year with hope for a better one. Where not one single child is riddled with bullets (is this really too much to hope for?). Where our political process is governed by doing the right thing- and not by money, and its corporate culture of greed. Where guns are not sexy. And our appetites are hungry for knowledge, art, culture and truth.
I know, I know. My Age of Aquarius hippie artist proclivities are showing.
And if I could? I would invite you all over for cocoa and muffins. I would make you a big bowl of mulligatawny and hand you my favorite spoon, and play some Yo Yo Ma and James Taylor on the HiFi. We could watch the deer outside the kitchen window as snowflakes spin their magic just before dark. The recipe I would make would be this new corn muffin recipe spiked with spicy green chiles and golden pumpkin.
A match made in heaven.
Or hatched by a Gemini goddess wrestling with light and dark.
You decide.
And if I could? I would invite you all over for cocoa and muffins. I would make you a big bowl of mulligatawny and hand you my favorite spoon, and play some Yo Yo Ma and James Taylor on the HiFi. We could watch the deer outside the kitchen window as snowflakes spin their magic just before dark. The recipe I would make would be this new corn muffin recipe spiked with spicy green chiles and golden pumpkin.
A match made in heaven.
Or hatched by a Gemini goddess wrestling with light and dark.
You decide.
Tuesday, January 21, 2014
kozhukattai
This is a very easy and tasty evening snack which my mom will prepare in the evenings. Since it is a steamed item, is safe for calorie conscious people and small children. My mom will call this as Atti Kindi Kozhukattai. very Ingredients
Par boiled rice (idly rice) - 1 ½ cup
Red chillie-6
Curry leaf
Urudh dhal-1teaspoon
Mustard seed-1 teaspoon
Bengal gram-1 teaspoon
Oil-2 table spoons
Grated coconut-2 tablespoons
Procedure
Soak the rice for 1 hour. Put it in the mixie with the salt needed and grind for 2 minutes.
Add 1 cup of water to the grinded batter.
Keep the kadai in the stove. pour the oil ,when it gets heated add the mustard seed and allow it to crack then add the urudh dhal, curry leaf and Bengal gram .When the dhal gets roasted add the grated cocunut stir for a minute, then pour the batter into the kadai and go on stirring. Switch off the stove when it becomes thick to the consistency that you can make balls out of it. Allow the batter to cool for 2 or 3 minutes. Then make kozhukattai’s of the desired shape .Steam the kozhukattai’s in the idly pot for 5 minutes. This kozhukattai can be eaten without any side dish. But if you can find time then you can prepare Tomato chutney or coconut chutney. It will taste yummy in that combination.
Par boiled rice (idly rice) - 1 ½ cup
Red chillie-6
Curry leaf
Urudh dhal-1teaspoon
Mustard seed-1 teaspoon
Bengal gram-1 teaspoon
Oil-2 table spoons
Grated coconut-2 tablespoons
Procedure
Soak the rice for 1 hour. Put it in the mixie with the salt needed and grind for 2 minutes.
Add 1 cup of water to the grinded batter.
Keep the kadai in the stove. pour the oil ,when it gets heated add the mustard seed and allow it to crack then add the urudh dhal, curry leaf and Bengal gram .When the dhal gets roasted add the grated cocunut stir for a minute, then pour the batter into the kadai and go on stirring. Switch off the stove when it becomes thick to the consistency that you can make balls out of it. Allow the batter to cool for 2 or 3 minutes. Then make kozhukattai’s of the desired shape .Steam the kozhukattai’s in the idly pot for 5 minutes. This kozhukattai can be eaten without any side dish. But if you can find time then you can prepare Tomato chutney or coconut chutney. It will taste yummy in that combination.
SANDRAS ZUCCHINI MEDALLIONS with CHIPOTLE DIPPING SAUCE
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| A surprising delight that I invented out of too many zucchinis on-hand, and these are now one of our top favorite appetizers that are crunchy on the outside and moist and delicious on the inside...(We eat them like popcorn ;) |
Prep: 5 mins |
Cook: 4 to 6 mins
Posted by Sandra
INGREDIENTS
***Medallions:
· 1/4 cup yellow corn meal
- 1/2 cup all-purpose flour
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· 3 tablespoons parmesan, grated
· 1/4 teaspoon cayenne
· 2 eggs, beaten with a tiny bit of water
· 2 medium zucchini, sliced ¼” thick (pat dry)
***Chipotle Dipping Sauce:
· 4 tablespoons mayonnaise
· 1 chipotle pepper in adobo sauce, finely chopped (I freeze the remaining to use in recipes later on)
METHOD
Heat 1/2" of canola oil in an electric skillet to 350 degrees. Meanwhile, mix together the dipping sauce ingredients in a small serving bowl and refrigerate until ready to serve.
Add the corn meal, flour, garlic powder, onion powder, basil, Parmesan, and cayenne in a shallow medium dish, and set aside.
In a small shallow dish, beat the eggs with a tiny bit of water and set aside.
Working in small batches, toss the zucchini medallions in the beaten eggs, then coat in the cornmeal mixture to cover completely. Place breaded zucchini medallions into the oil for 2 to 3 minutes, just until lightly golden brown, flip over and continue cooking on other side until golden and crisp. Season with a sprinkle of kosher salt while hot, cool for a couple of minutes, and serve with dipping sauce on the side, along with carrot and celery sticks if you wish.
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Note: I discovered many also prefer dipping the medallions in prepared ranch or blue cheese dressing as an appetizer, so I usually provide both; plus I serve mine on the side as a tasty veggie side dish to most any meal.
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