tag:blogger.com,1999:blog-26758253748994112222024-03-14T04:47:42.114-04:00Last Nights DinnerEvery time something delicious is made in my home, I am eager to share the recipe with friends… what better way to do it than catalog those recipes in a blog.
The intention of this blog is also to help inspire more home-cooking on the healthier side too.Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.comBlogger190125tag:blogger.com,1999:blog-2675825374899411222.post-61514637844243161762018-10-02T18:51:00.000-04:002018-10-02T18:51:45.790-04:00Chicken Tagine <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">My seven year old comes home with new food requests every day— a dish or a cuisine. Lately, the request has been Moroccan— such as Orange and Carrot Salad, Moroccan grilled shrimp, and Ras-al-Hanout spiced grilled fish. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This Chicken Tagine was delicious, and a great way to serve the whole family with one pot. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Now, normally I would love to run out, and buy a gorgeous Tagine, especially that beautiful shiny <a href="https://www.lecreuset.com/moroccan-tagine" target="_blank">Le Creuset</a> one that always catches my eye as I walk through <a href="https://www.surlatable.com/product/PRO-19623/" target="_blank">Sur La Table</a>… but decided to give it a go in my dutch oven, which was a great substitute. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4omN8JkF2pEsrkmuvXRVKlBGn_DFiLJJGmbl7AGFSKosWMWqvdF7_ypsRXwJZcKbxxa1hkQnc7wd-X9lGTaWlihDV4F7Es67eeevK9q9iBOcTqMHyBSGvkpHwDUN2hVe1oWFX1_dj2EY/s1600/ChickenTagine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4omN8JkF2pEsrkmuvXRVKlBGn_DFiLJJGmbl7AGFSKosWMWqvdF7_ypsRXwJZcKbxxa1hkQnc7wd-X9lGTaWlihDV4F7Es67eeevK9q9iBOcTqMHyBSGvkpHwDUN2hVe1oWFX1_dj2EY/s320/ChickenTagine.jpg" width="240" /></a></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Serves 4</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">30 minutes active time</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">1 hour inactive</span></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">6–8 chicken drumsticks, bone-on, skin-off</span></span></div>
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<span style="font-kerning: none;"><i><span style="font-family: Georgia, Times New Roman, serif;">Marinade</span></i></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Fresh parsley and fresh cilantro, about 1 cup, chopped fine</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic, grated</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">1 large preserved lemon, (use the flesh for the marinade, set aside the skins)</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons paprika</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons ginger powder</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoons cumin powder</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon turmeric powder</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon Ras-al-Hanout </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Saffron, generous pinch, soaked in 1 tablespoon hot water</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons olive oil</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Salt and pepper, to taste</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon olive oil</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">1 onion, grated</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Half red pepper, julienned</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Cinnamon stick</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Lemon juice, to taste</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">8oz chickpeas</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">8oz artichokes or pitted olives</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup pistachios </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Store-bough Harissa</span></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></span></div>
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<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Mix the marinade ingredients in a large bowl. Add the chicken and let it marinade for at least an hour. </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">In a large heavy bottomed pot, heat a tablespoon of olive oil. Add the chicken and let it brown. </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Once browned, set the chicken to the side of the tagine and let the onions lightly brown in the chicken fat, along with the julienned red peppers.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Add the remaining ingredients— cinnamon stick, lemon juice, chickpeas, and artichokes or olives. Let it come to a boil, then cover and let it simmer for a half hour. While it simmers, check your tagine. </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Once chicken is done, taste the sauce and season accordingly. Remember, the preserved lemons are salty.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="-webkit-font-kerning: none;"><span style="font-family: Georgia, Times New Roman, serif;">Serve over couscous or with crusty bread on the side, garnished with coarsely crushed pistachios and a dollop of Harissa.</span></span></li>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com1tag:blogger.com,1999:blog-2675825374899411222.post-16161895117746662352018-06-17T13:49:00.000-04:002018-06-17T13:51:43.865-04:00Spaghetti with Clams, in a Herb-Purée<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgAl0lYriKCO7xtC8OmBA8iuM3NWR5HeQotOWSeuEAd4ufbj402LGO3QVKH-jaDTDu8A-s4JfAqHIi9mic0o6rS8vXQKwBHHoi_3fC8v0MT26BXRP3-607Tlz-_jxbivoXB9z1V5aJfY/s1600/Clam+Pasta+with+Basil-Parsley+Pure%25CC%2581e+and+Hot+Pepper+Simrancooks.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgAl0lYriKCO7xtC8OmBA8iuM3NWR5HeQotOWSeuEAd4ufbj402LGO3QVKH-jaDTDu8A-s4JfAqHIi9mic0o6rS8vXQKwBHHoi_3fC8v0MT26BXRP3-607Tlz-_jxbivoXB9z1V5aJfY/s320/Clam+Pasta+with+Basil-Parsley+Pure%25CC%2581e+and+Hot+Pepper+Simrancooks.jpeg" width="240" /></a>This fathers day, my husband asked for a quiet lazy morning at home. He lay in bed and watched Germany play Mexico at the 2018 FIFA World Cup, while the children and I set the table with handmade place cards, flowers, and made him one of his favorite pastas! Spaghetti with Clams, in a herb purée. The hot pepper was served as a garnish for just us. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Involving the children in this one was easy. They got to pick the herbs, and then after I washed it, they put it in the blender, pulsed the blender, and more. This whole process also got my four-year-old twin daughters to try clams with no fuss. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The kids got a kick out of seeing the clams open up as it steamed. One of my four-year olds even asked me if it was opening up to bite them! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This recipe is inspired by one I read in NY Times, and we all highly recommend it! </span></div>
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<span style="-webkit-font-kerning: none; -webkit-text-stroke-width: initial;"><span style="font-family: "georgia" , "times new roman" , serif;">4 to 6 servings. | </span></span><span style="-webkit-text-stroke-width: initial; font-family: "georgia" , "times new roman" , serif;">Time: About 30 minutes</span></div>
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<span style="font-kerning: none;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></b></span></div>
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<span style="font-kerning: none;"><i><span style="font-family: "georgia" , "times new roman" , serif;">For herb purée</span></i></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup basil leaves</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup Italian parsley leaves</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">6 garlic cloves, smashed to a paste</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup olive oil</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Salt and pepper, to taste</span></span></div>
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<span style="font-kerning: none;"><i><span style="font-family: "georgia" , "times new roman" , serif;">For the pasta</span></i></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">1 pound spaghetti or linguine </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons olive oil</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">4 garlic cloves, minced</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon fennel seeds</span></span></div>
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<span style="-webkit-text-stroke-width: initial; font-family: "georgia" , "times new roman" , serif;">4 pounds small clams, such as little neck or Manila, rinsed of sand</span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup dry white wine</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup chicken stock</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Basil leaves, for garnish</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Lemon wedges, for garnish<i> </i></span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Hot red pepper flakes, for garnish</span></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Method</span></b></span></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Make the purée:</b> Grind the purée ingredients until combined, to desired consistency.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Boil the pasta: </b>For a minute less than the package directions for al dente. The pasta will continue to cook when you toss it with the clams, so stop it ahead of al dente. </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>While the pasta boils: </b>Heat the olive oil in a heavy wide-bottomed pot with a lid over medium-high heat. Add minced garlic, fennel seed, and let sizzle without browning, about 1 minute. Add clams. Raise heat to high, add wine and stock, put on the lid. Cook, covered, until all clams have opened, 5 to 7 minutes. Turn off heat. (Discard any clams that fail to open.)</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "georgia" , "times new roman" , serif;">Add cooked pasta and herb purée to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges, serve pepper flakes on the side. </span></span></li>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-17002939061082619992017-12-06T21:15:00.000-05:002017-12-06T21:15:14.332-05:00Miso Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXjr_HFAKYjMB_Gbt9aCMf6CmQlrg5wWneRgWgkJEOcRnG-9aQ5onKAfDlTwwfbJqzOqWLZXaFONtrthgcKxqmRydpY_ZEsk69vzpvH7nODMb0nADfVoBAOzD7r8RMvngFQv71HvBxBg/s1600/Miso+Soup+Simrancooks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXjr_HFAKYjMB_Gbt9aCMf6CmQlrg5wWneRgWgkJEOcRnG-9aQ5onKAfDlTwwfbJqzOqWLZXaFONtrthgcKxqmRydpY_ZEsk69vzpvH7nODMb0nADfVoBAOzD7r8RMvngFQv71HvBxBg/s320/Miso+Soup+Simrancooks.jpg" width="320" /></a><span style="background-color: white; color: #222222;">Miso soup </span><span style="background-color: white; color: #222222;">is a traditional </span>Japanese<span style="background-color: white; color: #222222;"> </span><span style="color: #0b0080;"><span style="background: none rgb(255, 255, 255);">soup</span></span><span style="background-color: white; color: #222222;"> consisting of a </span><span style="color: #0b0080;"><span style="background: none rgb(255, 255, 255);">stock</span></span><span style="background-color: white; color: #222222;"> called "</span><span style="color: #0b0080;"><span style="background: none rgb(255, 255, 255);"><i><a href="http://simrancooks.blogspot.com/2017/11/ramen-noodles.html" target="_blank">dashi</a></i></span></span><span style="background-color: white; color: #222222;">" into which softened </span><span style="color: #0b0080;"><span style="background: none rgb(255, 255, 255);">miso</span></span><span style="background-color: white; color: #222222;"> paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222;">Miso soup is a traditional Japanese soup, served with most Japanese meals, even breakfast. It consists of two main ingredients— <i>dashi</i> or a Japanese broth and miso paste. You can use white or red miso pastes. </span><span style="-webkit-text-stroke: rgb(0, 0, 0);">The light miso has a shorter fermenting time and less salt; the dark miso has a longer fermenting time and more salt. Most misos are made with soybeans and some with additional grain. Sweet white miso contains cooked soybeans and white rice, which are cooked and then allowed to ferment with koi mold and salt. Barley, millet, and buckwheat are some of the other grains from which miso can be made. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-stroke: rgb(0, 0, 0);">Like yogurt, miso contains bacteria beneficial to our digestive systems which are killed by boiling. </span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">2 quarts dashi broth<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1/2 cup sweet white (shiro) miso</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">2 ounces soft or firm tofu, fresh, 1/4-inch dice</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Scallion, thinly sliced for garnish</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1 cup enoki mushrooms (optional)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Dried wakame (a type of seaweed)</span></span></div>
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<li class="li1"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span class="s2"></span><span class="s1">For every cup of dash, use 2 teaspoons to 1 teaspoon of miso. Sweet white miso is less salty so you may use more. The darker misos are saltier, so you might want to use less.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span class="s2"></span><span class="s1">Place the miso in a small mixing bowl and add a little of the hot broth to it. Whisk until smooth. Pour this mixture back into the pot of dashi broth and whisk to mix well. Don’t boil the soup after adding the miso.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span class="s2"></span><span class="s1">Place the garnish of a tiny dice of fresh soft tofu, thinly sliced green onion rings, or any cooked seafood or vegetables into each bowl. Pour a cup or more of the hot miso broth on top and serve.</span></span></li>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-18475558525874254122017-11-16T22:23:00.002-05:002017-11-16T22:23:41.318-05:00Ramen Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">In my forever endeavor to come up with more family dinners, that everyone can enjoy, I am very happy with having put a Ramen spread on the table! Not the quick packet noodle stuff, packed with flavor enhancers, and unpronounceable and recognizable ingredients. But from scratch, with all the good ingredients. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Making the dashi (broth, that is used as a base for many Japanese foods) from scratch is an added step, but the Umami that you receive from it is well worth that effort. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>How to make dashi:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In 4 cups of cold water, hydrate a 1/4 ounce of dried kombu (type of Japanese seaweed). This can sit in the water for 15 minutes to overnight. Bring the water to near boiling (do not boil or the dashi will turn bitter) and then remove the kombu. Remove from heat.<br />Add a teaspoon of dried bonito flakes and let it sit for 5 minutes. Strain. <br />Taste, and add more kombu or bonito flakes. Make it to your liking. <br />And your dashi is ready! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Now make the Ramen:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Serves 2 </i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">The beauty about Ramen is personalizing it. Make it to your taste, add enjoy! This recipe can be doubled easily.<br /><br />In a large stock pot, heat a teaspoon of sesame oil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sauté 2 teaspoons of minced ginger and garlic.<br />Sauté 1 cup of vegetables of your choice (I used black dried mushrooms)<br />Add 2 cups chicken stock and 1 cup dashi<br /><br />While the soup comes to a boil, stir together, in a small bowl:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons soy sauce, 1 tablespoon sake (optional), 1 teaspoon mirin, 1 teaspoon sugar, Salt, to taste</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Add to the soup. Mix and your Ramen soup is ready! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Boil noodles of your choice. I found these fresh Ramen noodles at my local Japanese store. Unfortunately, they told me that the manufacturer has stopped making it so I got the last batch. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Top with your favorite Ramen toppings, such as boiled eggs, thinly sliced scallions, bamboo shoots, seaweed, boiled spinach, steamed bok choy, your favorite chili sauce, or Japanese Togarashi chili flakes, a squeeze of lime, pickled ginger… I can go on and on!<br /><br />Dig in, and enjoy!</span><br />
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-31368504974799501002017-11-07T10:53:00.002-05:002017-11-07T10:57:43.504-05:00Vegetarian Paella<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_y_GfSeonbH7H4YTq6G6sYT0PT-FLi0PuwH-1E7urVzDkcUccEGygMouUgNszEcS3GoVs87Bgs1bAUmu6qHIsn5tgAFxwWlVCATNnXxWpaGduPOB7Th6wHqTRM6QcaXDMgNgkVKM74c/s1600/Simrancooks+Vegetarian+Paella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_y_GfSeonbH7H4YTq6G6sYT0PT-FLi0PuwH-1E7urVzDkcUccEGygMouUgNszEcS3GoVs87Bgs1bAUmu6qHIsn5tgAFxwWlVCATNnXxWpaGduPOB7Th6wHqTRM6QcaXDMgNgkVKM74c/s320/Simrancooks+Vegetarian+Paella.jpg" width="240" /></a>There is something so heartwarming about a large paella in the center of a table. Everyone digs in, shares stories about the various other paellas they have had in their travels, with a glass of Sangria, and life is good. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I remember the night I sat at the bar of a restaurant in Gran Canaria (Canary Islands), Spain and ate one of the best Paellas ever. We grumbled to the chef, whom we had gotten to know well through the years of visiting, that we lacked good Paellas in New York. Chef Juan very generously invited me into his kitchen and taught me his prized Paella Valenciana recipe. What a treat! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The original Paella is from Valencia, Spain, and had a combination of meat, vegetables, and snails. Today, everyone makes their own version. My favorite one is a <a href="http://simrancooks.blogspot.com/2012/09/seafood-paella.html" target="_blank">Seafood Paella,</a> next to the Vegetarian one. It's a great way to pack in all the vegetables.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Paella is cooked and served in a traditional Paella pan. Fairly easily available, you can buy it in most gourmet grocery stores. In New York, <a href="http://www.despanabrandfoods.com/" target="_blank">Despaña</a> sells it, along with <a href="http://kalustyans.com/" target="_blank">Kalyustans</a>. I use the carbon steel pans, which require a good scrub after, with a metal sponge, wipe dry, and season with a little olive oil. However, today, non-stick ones are also available. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Writing a Paella recipe is always a bit tricky, as it depends on the size of your Paella pan. It is sold as 'para dos', 'para cuatro' (for two, for four, etc). The number of people the Paella pan is for is always an even number, but the actual diameter of the pan varies, which is what making writing the recipe tricky. Read the note below on the amount of rice required before adding it all in, keeping in mind, that rice doubles in size as it cooks. </span></div>
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<span class="s1"><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Ingredients</span></b></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/2 cup olive oil</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">One bulb garlic, peeled, and thinly sliced<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 Spanish onion, chopped in 1-inch pieces<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 green pepper, chopped in 1-inch pieces</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 teaspoon orange food coloring</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">3 cups of vegetables of your choice, such as carrots, beans, mushrooms, green peas, asparagus<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 15oz can tomato sauce</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 vegetable bouillon cube</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 generous pinch of saffron<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 teaspoon Spanish paprika</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 sprig thyme<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2–3 handfuls of Spanish paella rice<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Lemon wedges, to garnish</span></span></div>
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<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="s2"></span><span class="s1">In a Paella pan for 4, heat 1/2 cup olive oil in a pan.</span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="s2"></span><span class="s1">When the oil is hot, add the garlic and sauté for 30 seconds, careful not to burn.<span class="Apple-converted-space"> </span></span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="s2"></span><span class="s1">Add onion, green pepper, bay leaf and orange food coloring. Sauté for a minute.<span class="Apple-converted-space"> </span></span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="s2"></span><span class="s1">Add 3 cups of chopped vegetables (carrots, green beans, peas, mushrooms, asparagus etc). Mix with the onions.<span class="Apple-converted-space"> </span></span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="s2"></span><span class="s1">Add the tomato sauce and water to fill the pan to the brim.<span class="Apple-converted-space"> </span></span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="s2"></span><span class="s1">Then, add the saffron, salt to taste, a dried red chili, Spanish paprika, one stock bouillon cube and one sprig of thyme.</span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="s2"></span><span class="s1">Let it come to a boil, and reduce to half. Taste the sauce for salt or any other seasonings</span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="s2"></span><span class="s1">Sprinkle the paella rice evenly over the paella pan. Eyeball the quantity of uncooked rice required based on the paella pan size, and the amount of vegetables added in. Do not mix after you add the rice.<span class="Apple-converted-space"> </span></span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="s2"></span><span class="s1">Let it cook for 10–15 minutes.</span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="s2"></span><span class="s1">Garnish with lemon wedges right before serving</span></span></li>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-69900977269809342612017-05-07T13:13:00.000-04:002017-05-07T18:19:54.675-04:00Pao de Queijo<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpjoMZnKITo2Rv9UwlFMahqcp4EiwJeaRrQyAvywttDHtc7H-4yT1BgPRZCZJ9Ogoley6uZAijxa3UTBHQ9xAth5j0qHfE-CAxRHDxjs3HZ6a-z0UYZtoz-6u0bo_56kgoPjvdv2AmxE/s1600/Simrancooks+Pao+de+Queijo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpjoMZnKITo2Rv9UwlFMahqcp4EiwJeaRrQyAvywttDHtc7H-4yT1BgPRZCZJ9Ogoley6uZAijxa3UTBHQ9xAth5j0qHfE-CAxRHDxjs3HZ6a-z0UYZtoz-6u0bo_56kgoPjvdv2AmxE/s320/Simrancooks+Pao+de+Queijo.jpg" width="320" /></a></div>
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<span class="s1"><i><span style="font-size: small;">I was fourteen when I visited my cousins in Sao Paulo, Brazil. We would run down to the bakery across the street to buy fresh warm little cheese ball breads, and it was a little bite of heaven— crispy on the outside, soft, cheesy, and gooey on the inside. <br />
One of life's best simple pleasures is hot fresh bread, add cheese to it, make it in little balls, and it’s been taken to a whole different level! </span></i></span></div>
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<span class="s1"><i><span style="font-size: small;">These are essentially a version of the French gougéres, but made with tapioca flour instead of all-purpose flour. Both start on the stove top and have eggs and cheese, but these result as the chewier cousin.</span></i></span></div>
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<span class="s1"><i><span style="font-size: small;">Years later my son was born and my cousins called him a little Pao de Queijo! </span></i></span></div>
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<span class="s1"><i><span style="font-size: small;">Fast forward a few more years and their friend posts some on his Instagram page, and it got me motivated to bake these for my children. Needless to say, the entire batch was polished off in minutes (a lot consumed by me too!)</span></i></span></div>
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<span class="s1"><i><span style="font-size: small;">Bonus to this recipe is that it calls for Tapioca Flour, which is gluten-free. Bob’s Red Mill makes it and you can find it at Whole Foods.</span></i></span></div>
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<span class="s1"><i><span style="font-size: small;">You can make the batter ahead, bring it to room temperature, store in the refrigerator for up to 3 days and bake it when you want to eat it.. Another option would be to portion the dough onto baking sheets and freeze until solid. Transfer to resealable freezer bags and freeze up to 1 month. Bake frozen for same amount of time.</span></i></span></div>
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<span class="s1"><i><span style="font-size: small;">Makes 24</span></i></span></div>
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<span class="s1"><b><span style="font-size: small;">Ingredients</span></b></span></div>
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<span class="s1"><span style="font-size: small;">2 cups tapioca starch / flour (I used Bob’s Red Mill)</span></span></div>
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<span class="s1"><span style="font-size: small;">1 cup whole milk</span></span></div>
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<span class="s1"><span style="font-size: small;">1/2 cup unsalted butter</span></span></div>
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<span class="s1"><span style="font-size: small;">1 teaspoon salt</span></span></div>
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<span class="s1"><span style="font-size: small;">2 eggs, room temperature</span></span></div>
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<span class="s1"><span style="font-size: small;">1 1/2 cups cheese (parmesan, mozzarella, cheddar, gouda, feta, or a combination of these)</span></span></div>
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<li class="li1"><span style="font-size: small;"><span class="s2"></span><span class="s1">Preheat oven to 400F.</span></span></li>
<li class="li1"><span style="font-size: small;"><span class="s2"></span><span class="s1">In a large bowl measure the tapioca and set aside.</span></span></li>
<li class="li1"><span style="font-size: small;"><span class="s2"></span><span class="s1">In a small pot, heat the milk, butter, and salt. Swirl and warm it until just before it boils. </span></span></li>
<li class="li1"><span style="font-size: small;"><span class="s2"></span><span class="s1">Add to the tapioca flour. Mix and let it cool.</span></span></li>
<li class="li1"><span style="font-size: small;"><span class="s2"></span><span class="s1">Once cooled, add the eggs, one at a time. Mix to combine.</span></span></li>
<li class="li1"><span style="font-size: small;"><span class="s2"></span><span class="s1">Add the cheese. The batter will be soupy. Pour into greased mini muffin tin, until almost the top. Bake for 15 minutes or until golden brown. </span></span></li>
<li class="li1"><span style="font-size: small;"><span class="s2"></span><span class="s1">Alternatively, keep mixing and then kneading and it’ll form a thicker dough. Grease your hands, roll into balls the size of a tablespoon, line an inch apartment on a baking sheet and bake for 15 minutes or until golden brown. <br />
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Store left over uneaten bread in an airtight container in the refrigerator for up to 1 week. Re-crisp in a warm toaster oven.</span></span></li>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-55626319430365462372016-05-30T22:19:00.004-04:002016-05-30T22:32:47.576-04:00Croquetas de Jamon<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zbWr4DEp8NT1U0GVAWAt3c9TTBTC1pOKo0XegJHQBqNDViu-Q1Gs0T7tDhbBi6h0xWPllulPOZQ1PiGTHHQ2wXLZEzpAh-faiI7_KkK7aaTKGULpxlRzSpmGDhHIlDkrmkrODX2LRvA/s1600/IMG_1551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zbWr4DEp8NT1U0GVAWAt3c9TTBTC1pOKo0XegJHQBqNDViu-Q1Gs0T7tDhbBi6h0xWPllulPOZQ1PiGTHHQ2wXLZEzpAh-faiI7_KkK7aaTKGULpxlRzSpmGDhHIlDkrmkrODX2LRvA/s320/IMG_1551.JPG" width="240" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Croquetas de Jamon, is a classic tapa available at most bars across Spain. It can be served as a tapa, part of a meal with a salad on the side, and it loved by all. The beauty of it, is that you can fill it with just about anything— </span><span style="font-family: "georgia" , "times new roman" , serif;">use your left over roasted chicken, or heck another way to use leftover Thanksgiving Turkey, chopped hard-boiled eggs, finely minced shrimp or squid, chopped chorizo, mushroom, cheese, or a combination of these. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The real beauty of these lie in the delicate richness of the bechamel sauce combined with the flavors of your favorite filling. Make it a day ahead, to give the mixture enough time to harden in the refrigerator or freezer. It will then be easier to handle.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">After spending two months in Spain, the kids loved Croquetas. It has never been my favorite Spanish tapa, but every time we are out for dinner, it is ordered— and everyone I know simply loves them!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Apparently, the Croquetas at the restaurant <a href="http://restauranteembarcadero.com/" target="_blank">Embarcadero</a> in Las Palmas de Gran Canaria, Spain are the best ever. So you can imagine my excitement when I found the recipe online.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">While we were in Las Palmas (Spain), my aunt gave me a good supply of homemade frozen Chicken Croquetas, which was the best thing to have for quick last minute kid dinners with some corn and veggies on the side, or when friends stopped by.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Back in New York, our freezer is stocked back up with Croquetas de Jamon, and the kids are still loving it!</span></div>
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<span class="s1"><i><span style="font-family: "georgia" , "times new roman" , serif;">Recipe courtesy: Restorante Embarcadero </span></i></span></div>
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<span class="s1"><b><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></b></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">125 grams / 9 tablespoons butter</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">1 liter / 4 cups whole milk</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">125 grams / scant 1 cup onion, minced</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">200 grams jamon Iberico, minced (or finely minced mushrooms, left over roasted chicken, or a filling of your choice)</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">125 grams / 1 cup all-purpose flour</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">4 eggs, beaten </span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">2 cups all-purpose flour</span></span></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif;">200 grams / 4 cups bread crumbs</span></span></div>
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<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="s2"></span><span class="s1">Melt the butter in a large pot on medium heat.</span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="s2"></span><span class="s1">In a saucepan warm the milk.</span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="s2"></span><span class="s1">Once the butter has melted, add the onion. Mix and let it cook for about 5 minutes.</span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="s2"></span><span class="s1">Add the jamon, mix. Season with salt and white pepper.</span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="s2"></span><span class="s1">Add the flour, and keep mixing, until very well incorporated. </span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="s2"></span><span class="s1">Add the milk, little by little, to ensure that the flour dissolves well. It will be a thick consistency. </span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="s2"></span><span class="s1">Transfer it to a glass baking dish, flatten it out. Let it cool, transfer to the freezer. Let it cool until it is frozen hard enough to work with. Cut into rectangular shapes, about 2-inch x 1-inch. </span></span></li>
<li class="li1"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="s2"></span><span class="s1">Lightly coat in flour, then dip in the egg, generously coat with bread crumbs. At this point you can freeze it again. Or bring it back to room temperature and then deep fry. </span></span></li>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-30119879895521421572016-05-21T23:11:00.004-04:002016-05-21T23:11:50.466-04:00Apple Clatoufis<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Clafoutis is a French dish that is sort of a cross between a flan and a pancake. Similar to a flan, clafoutis is a very easy dessert that always impresses. It’s hearty enough even to serve for breakfast. It is traditionally made with black cherries but also sometimes with berries, prunes, or other fruits. My girlfriend Mumtaz and I did a French Bistro cooking class at the <a href="http://brooklynkitchen.com/" target="_blank">Brooklyn Kitchen</a>, and when we learnt and ate this dessert, </span></span><span style="font-family: Georgia, 'Times New Roman', serif;">I loved how simple it was to prepare, lovely rustic looking dessert, warm and delicious.</span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Since we served this to kids tonight, I skipped adding the liquor. It was still divine, and served with <a href="http://www.talentigelato.com/product-category/all-flavors" target="_blank">Talenti's Sea Salt Caramel</a> ice cream took it way over the top. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Inspired by Julia Child, recipe courtesy Brooklyn Kitchen</i></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Serves 8</span></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Pancake Batter</span></i></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 cup milk</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup granulated sugar</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">3 eggs</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon vanilla extract</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/8 teaspoon salt</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup flour</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"><i></i></span><br /></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Apples</span></i></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">4 large baking apples, peeled, cored, and sliced 1/4-inch thick (about 3 cups apples) (I used Granny Smith)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">4 tablespoons salted butter</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup calvados, dark rum, or cognac</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/8 teaspoon cinnamon <br />
1/3 cup sugar<br />
</span></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Garnish</span></i></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Confectioner’s sugar for garnish</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Ice cream of your choice, for serving (I used Talenti Sea Salt Caramel ice cream, it is simply divine!)</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></span></div>
<ol class="ol1">
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Preheat oven to 350 degrees F.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1"><i>Pancake batter: </i>Combine the milk, sugar, eggs, vanilla, salt, and flour in a medium bowl and whisk vigorously to combine. Cover and place in the fridge to set for at least 10 minutes and up to 24 hours.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1"><i>Apples: </i>Meanwhile, prepare the apples. Melt the butter in a large saucepan over medium-high heat and sauté the apples until lightly browned. Remove from heat, pour over the liquor, cinnamon, and 1/3 cup sugar, and let stand up to 30 minutes to absorb flavor.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Butter a 9x13-inch baking dish and pour the apples into the base with their liquid. <b>Do ahead.</b></span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Bring the batter to room temperature. Pour the batter over the top.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Place in the middle rack of the oven and bake about 50 minutes. It is done when it a knife inserted to the center comes out clean and the top is light brown.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Garnish with confectioner’s sugar and serve with ice cream.</span></span></li>
</ol>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-60726437986791184072016-05-18T22:22:00.001-04:002016-05-18T22:22:36.594-04:00Changri Tarkari (Bengali Shrimp Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gDISDGEcUmwhLHZg5v18iR4yn_En5zjgWicpMOZj96Mj1qZ1b_p0RSrsJOPSJqJiWJPJ-TVPRsVdf5JPQPq8tHD9p1DGDFTBKGahrRDKAQ90VZg9MI6ITiSMnu23dO_ELUEJ9hFIHeU/s1600/Bengali+Shrimp+Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gDISDGEcUmwhLHZg5v18iR4yn_En5zjgWicpMOZj96Mj1qZ1b_p0RSrsJOPSJqJiWJPJ-TVPRsVdf5JPQPq8tHD9p1DGDFTBKGahrRDKAQ90VZg9MI6ITiSMnu23dO_ELUEJ9hFIHeU/s320/Bengali+Shrimp+Curry.jpg" width="240" /></a><span style="font-family: Georgia, Times New Roman, serif;">My five-year old son absolutely loves 'Gambas al Ajillo', a Spanish shrimp dish, where the shrimp is cooked in abundant olive oil, with a generous amount of thinly sliced garlic, some dried red chilies, and parsley. We do too. So every time I buy shrimp, we eat 'Gambas al Ajillo'.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But today I craved a Shrimp Curry. A<a href="https://www.amazon.com/Chakh-India-Cookbook-Aditya-Bal-ebook/dp/B00HKKW3CQ?ie=UTF8&keywords=chakle%20india%20cookbook%20aditya%20bal&qid=1463624167&ref_=sr_1_fkmr0_1&sr=8-1-fkmr0" target="_blank">ditya Bals cookbook, Chakh Le India</a> had this recipe which looked delicious— exactly what I wanted— spicy and tangy. </span></div>
A chat with my dear Chef Bengali friend Meera, had me sharing her Panch Poran, or Bengali five-spice mixture, and hence a delicious dinner on the table. Meera said that some desire a deeper, more reddish color. That can be achieved by 'bhunaoing' it for longer (steps no. 3 & 4), however, we were happy with this deep-turmeric color.<br />
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<div class="p1">
<i>4 servings</i></div>
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<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1"><b>Ingredients</b></span></div>
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<span class="s1">1 lb medium-sized shrimp, peeled and deveined</span></div>
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<span class="s1">1 tablespoon oil (preferably mustard, if not, vegetable oil)</span></div>
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<span class="s1"></span><br /></div>
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<span class="s1"><i>Marinade</i></span></div>
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<span class="s1">1 tablespoon oil (preferably mustard, if not, vegetable oil)</span></div>
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<span class="s1">1 teaspoon salt</span></div>
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<span class="s1">1/2 teaspoon red chili</span></div>
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<span class="s1">1/2 teaspoon turmeric</span></div>
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<span class="s1"></span><br /></div>
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<span class="s1"><i>The Curry Base</i></span></div>
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<span class="s1">1 tablespoon oil ((preferably mustard, if not, vegetable oil)</span></div>
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<span class="s1">1 teaspoon Bengali five-spice mix <i>(equal quantities of cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and fennel seeds)</i></span></div>
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<span class="s1">1/2-inch cinnamon stick</span></div>
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<span class="s1">4 green cardamons, split</span></div>
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<span class="s1">3 cloves</span></div>
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<span class="s1">1 bay leaf</span></div>
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<span class="s1">1 onion, finely minced</span></div>
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<span class="s1">3 teaspoons ginger-garlic paste</span></div>
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<span class="s1">1 teaspoon coriander powder</span></div>
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<span class="s1">1 teaspoon red chili powder</span></div>
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<span class="s1">1/2 teaspoon turmeric powder</span></div>
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<span class="s1">1 tomato, sliced very thin</span></div>
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<span class="s1">Salt, to taste</span></div>
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<span class="s1">2 cups water, hot</span></div>
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<span class="s1"></span><br /></div>
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<span class="s1"><i>Garnish</i></span></div>
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<span class="s1">Juice of 1/2 lime</span></div>
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<span class="s1">3–4 tablespoons fresh cilantro</span></div>
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<span class="s1"></span><br /></div>
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<span class="s1"><b>Method</b></span></div>
<ol class="ol1">
<li class="li1"><span class="s2"></span><span class="s1">Marinate the shrimp. Set aside. Prep the other ingredients.</span></li>
<li class="li1"><span class="s2"></span><span class="s1">In a large flat-bottomed pot, heat 1 tablespoon of oil. Fry the shrimps, on both sides, until almost cooked through. Remove on a plate. </span></li>
<li class="li1"><span class="s2"></span><span class="s1">In the same pot, heat another tablespoon of oil. Fry the whole spices until fragrant, be careful not to burn, about 30 seconds— 1 minute. Add the onions, salt to taste, and mix well. The salt will help the onions cook faster by letting its water out. Brown the onions, by using the ‘bhuno’* method.</span></li>
<li class="li1"><span class="s2"></span><span class="s1">Add the ginger-garlic paste, the powdered spices, and let it cook until the oil separates. This is a clear indicator that the spices have cooked and released its natural oils. Continue to ‘bhuno’ for 5 more minutes, to get a deeper color.</span></li>
<li class="li1"><span class="s2"></span><span class="s1">Add the tomatoes, and once the oil separates, pour in the hot water. Stir the curry a few times, till the oil surfaces again and the curry is perfectly cooked. </span></li>
<li class="li1"><span class="s2"></span><span class="s1">Immerse the shrimp along with all their resting juices into the simmering curry. Stir the shrimp gently and poach them to a juicy tenderness for 6–8 minutes. Simmer the curry uncovered to reduce it a little.</span></li>
<li class="li1"><span class="s2"></span><span class="s1">Remove from heat. Squeeze lime juice, which will amazingly lift the whole curry perfectly. Garnish with fresh cilantro. Serve over white Basmati rice.</span></li>
</ol>
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<span class="s1"><b><i>Bhuno</i></b></span></div>
<br />
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<span class="s1"><i>This is a fundamental cooking technique used in Indian cuisine. Spices, herbs, and aromatics are sautéed over high heat, till they are toasted and intensely aromatic. A little liquid is then added to deglaze the pan and blend the ingredients well. Once most of the liquid evaporates, the process is repeated, till the aromatic spice base is homogenous and the oil rises to the top, signifying that the masala is properly cooked.</i></span></div>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-85777804995007343282016-05-10T21:37:00.000-04:002016-05-10T21:37:15.174-04:00Yellowtail Sashimi with Jalapeño<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CuHHkYkspM5WnsYMM3wKhGT8N-ugK91BURbFFhyQ-TpopSjI-_xIsOCHBMrep1vKtJ29SXnl-4K0i8eNjepq2KJCv4nIRvoDrPh8fb7rJt2hBsH6II8YvOGQfi-_hayudFPVsBdsz9I/s1600/IMG_1205.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CuHHkYkspM5WnsYMM3wKhGT8N-ugK91BURbFFhyQ-TpopSjI-_xIsOCHBMrep1vKtJ29SXnl-4K0i8eNjepq2KJCv4nIRvoDrPh8fb7rJt2hBsH6II8YvOGQfi-_hayudFPVsBdsz9I/s320/IMG_1205.JPG" width="240" /></span></a></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">A visit to Nobu in New York or Kabuki in Madrid, always called for us enjoying a perfect modern sashimi, with a delicate play of taste and texture. This Yellowtail Sashimi is inspired by just that. A fine balance of acid-sodium-heat. Thin slices of yellowtail, brushed in garlic, topped with the chili-lime-soy sauce, garnished with the fresh citrus cilantro and crunchy heaty jalapeño.</span></i></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;"> </span></i></span></div>
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<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2.5 ounces sushi-grade yellowtail</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 clove garlic, finely minced or pureed</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons lime juice</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon soy sauce</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon chili oil</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon red chili powder</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">6 very thin slices of jalapeño (less than ¼ of 1 jalapeño)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Cilantro leaves for garnish</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"><b></b></span><br /></span></div>
<div class="p1">
<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></span></div>
<br />
<ol class="ol1">
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Slice yellowtail in six thin slices. This is easiest when the fish is very cold or even slightly frozen — pop it in the freezer for 30 minutes if you’re having trouble).</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Spread garlic puree over a small plate, set aside.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">In a small bowl combine lemon, soy, chili oil, and red chili powder. Set aside.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Dip each slice of yellowtail in the garlic and arrange on serving plate. Don’t try to use all the garlic — there should just be a slight coating on each piece of fish.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Top each slice of fish with a slice of jalapeño. <b>Do ahead. Chill if not serving immediately.</b></span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Pour lime-chili-soy sauce over fish, garnish with cilantro leaves and serve immediately.</span></span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqlC-yuIwvaLn0JL1x9uakqrtjwjxN_XuHkVYASUVLjlPeTulBWqFXTdLVluwE85I85j__HWOTgNHgJYXNGA-XkjjwCSjecNHI-ANVJL2EoTgl733Tuwu8B58xlC-szP66gx67LGl1KA/s1600/IMG_1206.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqlC-yuIwvaLn0JL1x9uakqrtjwjxN_XuHkVYASUVLjlPeTulBWqFXTdLVluwE85I85j__HWOTgNHgJYXNGA-XkjjwCSjecNHI-ANVJL2EoTgl733Tuwu8B58xlC-szP66gx67LGl1KA/s320/IMG_1206.JPG" width="240" /></span></a></div>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-63628205960980545172016-03-04T15:12:00.002-05:002016-03-04T15:12:45.190-05:00Chicken Keema, Indian Takeout<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_elm06btkkyWln3eyJxF5XZ-K2AJh1to9YmRCpkQbDUX3Eh4dvbFxk4_mBU-G71TQp-xY6swurJuJGVRsWW1rz_DcloV8pgT3tfyG6YfYrkQCX_YEhHbmn_tSrpjLjwAyEmMhX9vqek/s1600/IMG_1646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_elm06btkkyWln3eyJxF5XZ-K2AJh1to9YmRCpkQbDUX3Eh4dvbFxk4_mBU-G71TQp-xY6swurJuJGVRsWW1rz_DcloV8pgT3tfyG6YfYrkQCX_YEhHbmn_tSrpjLjwAyEmMhX9vqek/s320/IMG_1646.JPG" width="240" /></a><span style="font-family: Georgia, Times New Roman, serif;">It always makes me uncontrollably happy when a kid is open to trying new foods. Even more when they enjoy it! Benjamin, my sons friend, tried chicken curry in our home once, and has ever since been asking his mom for it. Warmed my heart, so today when I made a big pot of Chicken Keema (ground chicken) I saved some for Benjamin to take home for lunch, on this cold and snowy day. His sweet dimpled smile was the icing on the cake for me. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">We grew up on eating all forms of <i>Keemas</i>, or ground meat— Lamb Keema, Turkey Keema, Chicken Keema, and more. The entire process takes an hour, but it makes for a one-pot dinner (well, almost one pot, not counting the rice or naan accompaniment). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Serves 4 </span></i></span></div>
<div class="p1">
<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Time: 1 hour</span></i></span></div>
<div class="p2">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">4 tablespoons vegetable oil</span></span></div>
<div class="p2">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 large bay leaf</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 cinnamon stick</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">4 green cardamons, crushed</span></span></div>
<div class="p2">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 large white or red onions, minced </span></span></div>
<div class="p2">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Chicken Marinade</span></i></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 pound ground chicken (preferably dark meat)</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons ginger-garlic paste</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Sliced green chilies, to taste (optional)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 heaped teaspoon cumin powder</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 heaped teaspoon coriander powder</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon garam masala</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon turmeric</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Red chili powder, to taste (optional)</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">4 large tomatoes, cut in half / pureed in a blender</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Salt, to taste</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Fresh cilantro, for garnish</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></span></div>
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<ol class="ol1">
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">In a medium sized pot, or a pressure cooker, heat the oil over medium heat. Add the bay leaf, cinnamon stick, and cardamon pods. Let it cook for 20 seconds, until fragrant. Immediately add the minced onions, and a teaspoon of salt. (The salt helps the onions sweat and brown faster). Brown the onions for 45 minutes or so— Every few minutes, stir the onions, and scrape the browned bits with a wooden spoon. Add a tablespoon of water if the browned bits do not come off, mix the onions and let them continue to brown. A deep reddish-brown color is desired, not a burnt black-brown color. The browning process is the most important process in achieving the depth of flavor and color, give it the love and time it deserves. The more browned bits you scrape up, the better it is. </span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">While the onions brown, marinate the chicken in the ginger-garlic paste, green chilies, and dried spices.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Once the onions have browned, add the chicken in its marinade. Mix well with the onions and let it cook for 3–4 minutes. Add the tomatoes, cut side down, and a quarter cup of water. Cover and let it cook for 3 whistles if using a pressure cooker, or 15–20 minutes if using a regular pot. Remove the lid, pull the tomato skins off and smash the tomatoes and the chicken until the tomatoes are well broken up.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Taste for salt and season accordingly. Serve with naan or Basmati rice.</span></span></li>
</ol>
</div>
Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-41705136905188802762016-01-28T22:02:00.000-05:002016-01-28T22:02:11.315-05:00Chindian Chili Flounder<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRRN1sXYNyEQsdoIClAJmwoj_DuxHZudkTFYPg3XKmKAi157qptS2vT0QIuQ-eq7EssBgkFVmk3WivYiogA3bbxzM__fM48t-WZwMu8NrRYA17QcauCRN1vc-NTMoPzC6BAGCd_u86jE/s1600/IMG_0683.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRRN1sXYNyEQsdoIClAJmwoj_DuxHZudkTFYPg3XKmKAi157qptS2vT0QIuQ-eq7EssBgkFVmk3WivYiogA3bbxzM__fM48t-WZwMu8NrRYA17QcauCRN1vc-NTMoPzC6BAGCd_u86jE/s320/IMG_0683.JPG" width="240" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Growing up in Mumbai, in the '80's, you went out to eat one of the following cuisines: Indian, Continental (all things European clubbed together), or Chinese. And all Chinese restaurants served mainstream food, targeted to the Indian palette— Chindian, or an Indo-Chinese cuisine. And it is absolutely delicious! Ingredients such as chilis were always used, onions were regular onions and not always spring onions, and cilantro was always abundant. Fried rice was always made with the long-grained Indian Basmati rice, and not the shorter-grained Asian Jasmine rice. It was simply delicious.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">A commonality between Indian and Chinese foods is that it is often eaten with rice, and a sauce or gravy is needed to soak up the rice with. This is a great example of a dish to serve with rice! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">So, when <a href="http://www.passportpantry.com/" target="_blank">S</a><a href="http://www.passportpantry.com/" target="_blank">aira Malhotra</a> had a class cooking some Chindian (also known as Indo-Chinese) foods, I was the first to sign up! She made Chili Paneer, Chili Shrimp, and Panfried Noodles with a Celery Sauce. This Chili Flounder is inspired from her Chili Paneer recipe. </span><br />
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<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></span></div>
<div class="p1">
<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Paneer Marinade</span></i></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 cups cubed flounder (or any firm fish) / paneer / tofu / chicken / shrimp</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons ginger garlic paste (preferably freshly ground paste)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon soy sauce </span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon kecap manis</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon cornstarch</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon white pepper</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Salt, to taste</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon vegetable oil</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Sauté ingredients</span></i></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon vegetable oil.</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 large red onion (or spring onions)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">3/4 teaspoon black peppers</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon chili flakes</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">4 green chilis, chopped chunky (try and buy a variety for color)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon white sesame seeds</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons ginger, chopped chunky</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons garlic, chopped chunky</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Sauce</span></i></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon honey</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon soy sauce</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons sesame oil</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoons corn flour + 1/4 cup water (make a smooth paste)</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon rice wine vinegar</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Salt, to taste</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></span></div>
<br />
<ol class="ol1">
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Marinade the fish. Set aside for 15 minutes. </span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;">Mix the sauce ingredients in a bowl, set aside.</span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s1">Heat a large wok over high heat, swirl 1 tablespoon vegetable oil into the wok. Lay the fish out on the wok, and let it cook for 1 minute untouched (this will help give it a good sear). Then gently stir fry it for another 30 seconds, until almost cooked through, but not entirely. Remove from the wok onto a plate. Set aside.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Heat another tablespoon of oil in the hot wok. Sauté the onions, black pepper, chili flakes on high, for one minute. Return the fish to the wok, gently stir fry it, trying not to break the fish pieces. Add the sauce ingredients and allow it to thicken. Serve immediately.</span></span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Add some <a href="http://simrancooks.blogspot.com/2011/07/its-chindian-time.html" target="_blank">Sweet Corn Chicken Soup</a> to your Chindian repertoire! </span></div>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-42050476497313741482016-01-26T11:04:00.000-05:002016-01-26T11:04:16.842-05:00Kadai Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvq_oYRAwSI1HRXF4nvY-dW_iU5AUpIWsNT4bOnf6HlQJ8oRrkbzhvOSP3pmt_XXYU6MprNPZPSxcPFIObUIfOWM_rNQKoJ4AnvoCAe1pvvKByRz1APR3-Nf2RHDiV4QhiTe47fYRY5I/s1600/Kadai+Paneer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvq_oYRAwSI1HRXF4nvY-dW_iU5AUpIWsNT4bOnf6HlQJ8oRrkbzhvOSP3pmt_XXYU6MprNPZPSxcPFIObUIfOWM_rNQKoJ4AnvoCAe1pvvKByRz1APR3-Nf2RHDiV4QhiTe47fYRY5I/s320/Kadai+Paneer.jpg" width="320" /></a>My first year of college was in the United States, far away from Bombay, where I grew up. As exciting as the experience of leaving home, discovering a new country and culture while studying art, was, I was terribly home sick. The walk to the Indian grocery store was long, so I would stock my pantry up with all the spices and my freezer up with as much as I could carry back home— especially paneer. Paneer is a fresh cheese, made in India, made by curdling heated milk and yogurt, with the help of an acid, such as lemon juice or vinegar. Once the fats of the dairy seperates, it is strained through a cheese cloth and left to set. It can be eaten plain, but is mostly cooked in different gravies or spices. Today it is easily available, even at Whole Foods. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Kadai</i> is the name of the pot in which the paneer is cooked in. It is similar to a wok, a deep round bottomed pan. Traditionally the <i>kadai</i> is made of cast iron, but I used my stainless steel Al Clad pot. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">One of the first, and most frequent paneer dishes I made in college, was Kadai Paneer— only because the <a href="http://www.amazon.com/Madhur-Jaffrey/e/B000APHK8K" target="_blank">Madhur Jaffrey </a>cookbook I owned then had an easy recipe. Years later I broadened my paneer cooking skills and didn't make <i>Kadai</i> Paneer as often. But last night, that's all I craved. The kids went to bed, and I cooked this for dinner— filled with spices and heat. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tone down the heat level if that doesn't appeal to you, but do not skimp on the rest of the aromatics— such as the ginger and garlic, coriander seeds or even the dried fenukgreek (kasuri methi). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Prep time: 5 minutes</span></i></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Cook time: 25 minutes</span></i></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Total time: 30 minutes</span></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p3">
<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons vegetable oil</span></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">7–8 cloves garlic, crushed</span></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/5-inch piece of ginger, half crushed, and half julienned</span></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">5–6 medium tomatoes, chopped</span></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tablespoon coriander seeds, roasted</span></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">5–6 Kashmiri red chilies</span></span></div>
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<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 large green pepper, julienned</span></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1–2 green chilies, chopped (or more, to taste)</span></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Salt, to taste</span></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">250 grams paneer, cubed</span></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon garam masala powder</span></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons crushed kasuri methi (dry fenugreek leaves)</span></span></div>
<div class="p3">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup chopped cilantro leaves</span></span></div>
<div class="p4">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p3">
<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></span></div>
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</div>
<ol class="ol1">
<li class="li3"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">In a kadai or round bottomed pan, heat the oil. Add the crushed garlic and ginger. Sauté until the raw smell disappears.</span></span></li>
<li class="li3"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Add the chopped tomatoes. Sauté till the tomatoes and oil separate, and the tomato thickens.</span></span></li>
<li class="li3"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">In a mortar, pound the coriander seeds and red chili peppers to a powder. Add this to the tomato mixture.</span></span></li>
<li class="li3"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Add the green pepper and chopped green chillies, and cook for another 5–7 minutes.</span></span></li>
<li class="li3"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Follow by adding salt and garam masala powder. Mix these with the rest of the tomato mixture until well incorporated.</span></span></li>
<li class="li3"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Add the paneer in the masala and cook for 2–3 minutes. </span></span></li>
<li class="li3"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Lastly, add the kasuri methi, julienned ginger, and cilantro leaves. Sauté for another 2–3 minutes. Serve hot. </span></span></li>
</ol>
</div>
Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-4915713475311182662016-01-14T22:26:00.001-05:002016-01-14T22:26:24.111-05:00Minced Chicken in Lettuce Cups<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlmjkVzi92WNLaiecml1TnSDZ9Vy0Z066NNvvsVFr0gzrc4xp-aWdV5UGskw4io45Gq_aUutxLD3B0O2n6J1yjcGjNbpdc_kW8pwf7VoqRjEXbyMjpa4X9KoqPbCo8eUl2Jxqy2t2qTY/s1600/IMG_0184-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlmjkVzi92WNLaiecml1TnSDZ9Vy0Z066NNvvsVFr0gzrc4xp-aWdV5UGskw4io45Gq_aUutxLD3B0O2n6J1yjcGjNbpdc_kW8pwf7VoqRjEXbyMjpa4X9KoqPbCo8eUl2Jxqy2t2qTY/s320/IMG_0184-1.JPG" width="265" /></a></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">I woke up this morning craving Chicken Sung, or Minced Chicken in Lettuce Cups. A perfect and filling dinner, without the carbs. Flavor packed, with a kick! </span></i></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></span></div>
<div class="p1">
<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Grace Young, in her book, Stir-Frying to the Sky's Edge, says: There are countless versions of this elegant stir-fry, a favorite served at Chinese banquets. Interestingly, the original was made with minced squab. Over time the recipe has ‘modernized’ and now duck, chicken, and pork are often used in place of the squab. The dish is about the enjoyment of the ingredients playing off one another; every bite should burst of contrasting textures and flavors. All of the ingredients, from the mushrooms, to the chicken, have a slightly different level of sweetness and texture, each punctuated by the heat of fresh chili.</span></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"><i></i></span><br /></span></div>
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<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Serves 4 as part of a multi course meal. </span></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;"><i>Adapted from </i><span class="s2"><i><a href="http://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573/ref=sr_1_1?ie=UTF8&qid=1452828071&sr=8-1&keywords=stir+frying+to+the+sky+edge">Stir-Frying to the Sky’s Edge, by Grace Young</a></i></span></span></span></div>
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<span class="s1"><span class="s2"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></span></div>
<div class="p1">
<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">8 medium dried shiitake mushrooms</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">8 ounces ground chicken</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon soy sauce</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon cornstarch</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon sugar</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon sesame oil</span></span></div>
<div class="p2">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons vegetable oil</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons minced garlic </span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon minced jalapeño chili, with seeds</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup thinly sliced scallions</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon salt</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/8 teaspoon ground white pepper</span></span></div>
<div class="p2">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">16 Bibb or Boston lettuce leaves</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Hoisin sauce</span></span></div>
<div class="p2">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<br />
<ol class="ol1">
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">In a medium shallow bowl soak the mushrooms in 3/4 cup cold water for 30 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid for stocks. Cut off the stems and chop the mushrooms to make about 1/2 cup.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">In a medium bowl combine the chicken, soy sauce, 1 teaspoon of the rice wine, cornstarch, and sugar. Stir to combine. Stir in the sesame oil.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Heat a 14-inch flat-bottomed wok over high heat until a beat of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the vegetable oil, carefully add the chicken, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Then, using a metal spatula, stir-fry the chicken, breaking it up, until slightly pink, about 30 seconds. Transfer the chicken to a plate.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Swirl the remaining 1 tablespoon vegetable oil into the wok. Add the garlic and chili and stir-fry 10 seconds or until the aromatics are fragrant. Add the mushrooms and stir-fry 1 minute or until well combined. Add the scallions, sprinkle on the salt, pepper, and the remaining 1 tablespoon rice wine, and stir-fry for 30 seconds or until the scallions are bright green. </span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Return the chicken with any juices that have accumulated to the wok and stir-fry 1 to 2 minutes or until the chicken is just cooked through. </span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Serve with the lettuce leaves: have diners put 2 or 3 tablespoons of the filling in a lettuce leaf, fold the leaf over, and eat like a taco. Some cooks serve the cups with a small dollop of hoisin sauce.</span></span></li>
</ol>
</div>
Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-21099505331484803262015-12-30T15:29:00.002-05:002015-12-30T15:29:55.248-05:00Classic Pound Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yOuIsAoeQXDZNLe9m-JoQevCBxJ0NTSt0tDM3YqXmAwZAz4kR9dQX7pkmfV-qv7BLgObZEX8m-V8UuXlVjqFpQ567yU1yNUjoqoj17QFNVYmhjollItexpc6vfywDQd0sWQ2Sx6V0e0/s1600/IMG_8961.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yOuIsAoeQXDZNLe9m-JoQevCBxJ0NTSt0tDM3YqXmAwZAz4kR9dQX7pkmfV-qv7BLgObZEX8m-V8UuXlVjqFpQ567yU1yNUjoqoj17QFNVYmhjollItexpc6vfywDQd0sWQ2Sx6V0e0/s320/IMG_8961.JPG" width="320" /></a></div>
<div class="p1">
<span class="s1"><i><br /></i></span></div>
<div class="p1">
<span class="s1">A classic dense, yet soft, pound cake is one I've always loved. I remember my mother would bake it for us, and it would be fresh and warm when we got home from school. And then the bakery across the street baked an excellent pound cake, which she would buy for us instead. Dédé Wilson, the author of this recipe, says that this freezes well too. Double wrap it in plastic wrap, put it in a zip lock, squeeze the air out, and freeze it. I have some in my freezer, and will pull a slice out tomorrow and spread some chocolate-hazelnut spread on it for breakfast. Decadent and delicious!</span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">When it comes to baking I'm a stickler about measurements, temperatures, and also equipment. Read the entire recipe first, then read it again to make sure that you didn't miss anything out, and then follow the recipe when you bake it. There is nothing worse than starting the mixing process when you realize that you missed a step or an ingredient is too cold and it's ruining your batter. </span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">One of the most important steps in this recipe is creaming the butter. The recipe asks for the butter to be creamed for about 2 minutes, and that is about right, but if you look at it, and it isn't creamed or fluffy enough, then give it another minute or so. Similarly for when you add the sugar, beat it more if it isn't fluffy enough. </span></div>
<div class="p1">
<span class="s1">After the creaming stage, don't over beat anything. In fact, stop when you think that maybe it needs one last beat. The last phase will ask you to fold in the flour, at which you can make sure that it is all incorporated. Gently and lovingly, fold in the flour, to ensure that all the lightness to the batter that has been created with the creaming isn't lost. </span></div>
<div class="p1">
<span class="s1"><i><br /></i></span></div>
<div class="p1">
<span class="s1"><i>Recipe courtesy: Dédé Wilson</i></span></div>
<div class="p1">
<span class="s1"><i>Yield: Serves 10</i></span></div>
<div class="p2">
<span class="s1"><b></b></span><br /></div>
<div class="p1">
<span class="s1"><b>Ingredients</b></span></div>
<div class="p1">
<span class="s1">1 2/3 cups (173g) sifted bleached cake flour</span></div>
<div class="p1">
<span class="s1">1/2 teaspoon salt</span></div>
<div class="p1">
<span class="s1">1 cup (225g) unsalted butter, at room temperature</span></div>
<div class="p1">
<span class="s1">1 1/3 cups (266g) superfine sugar</span></div>
<div class="p1">
<span class="s1">1 1/4 teaspoons pure vanilla extract</span></div>
<div class="p1">
<span class="s1">5 large eggs, at room temperature</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p3">
<span class="s1"><b>Preparation</b> </span></div>
<br />
<ol class="ol1">
<li class="li3"><span class="s2"></span><span class="s1">Position a rack in the middle of the oven. Preheat the oven to 325F (165C). Coat an 8-by-4-inch (20-by-10cm) metal loaf pan with nonstick baking spray (the kind with the fat and flour, such as Baker’s Joy). Line the bottom with a strip of parchment paper that extends up and out of the narrow sides of the pan; coat the paper as well.</span></li>
<li class="li3"><span class="s2"></span><span class="s1">Whisk together the flour and salt in a medium bowl; set aside. </span></li>
<li class="li3"><span class="s2"></span><span class="s1">Whisk the eggs together in a large measuring cup, or whisk in a bowl and transfer to a pitcher with a spout, set aside. </span></li>
<li class="li3"><span class="s2"></span><span class="s1">Beat the butter in bowl of stand mixer fitted with the paddle attachment on medium-high speed until smooth and creamy, about 2 minutes. </span></li>
<li class="li3"><span class="s2"></span><span class="s1">Gradually add the sugar, 1/4 cup (50g) at a time (you can do this by eye) and beat on high speed until the mixture has lightened and is very fluffy, 3 to 5 minutes, scraping down the bowl once or twice. Do not rush this step. The mixture should be room temperature at this point. Turn off the mixer and touch the mixture to check. Keep beating if it is cool to the touch. Beat in the vanilla.</span></li>
<li class="li3"><span class="s2"></span><span class="s1">Add the eggs about 1 tablespoon at a time (you can do this by eye), beating well after each addition and scraping down the bowl occasionally. Once all the eggs are added, beat the mixture for about 30 seconds to make sure it is thoroughly combined. It should be smooth and satiny. If it looks curdled or separated in any way, the mixture is still too cold. Let it sit to warm up a bit and beat again, looking for the visual cues described above.</span></li>
<li class="li3"><span class="s2"></span><span class="s1">Sift about one-third of the flour mixture over the batter (removing the bowl from the stand mixer, if using), and fold in gently with a large silicone spatula. Stop when a few streaks of flour remain, then add the next batch of flour mixture and continue until all has been added. Make sure all the flour mixture has been incorporated into the batter to create a thick and smooth homogenous batter. Scrape the batter into prepared pan, smoothing top with a small offset spatula.</span></li>
<li class="li3"><span class="s2"></span><span class="s1">Bake until a wooden toothpick or bamboo skewer inserted into the cake just tests clean when removed, 70 minutes to 80 minutes. The toothpick should look a bit moist and not bone-dry. Halfway through the baking, rotate the pan once front to back. The timing will depend on the temperature of your ingredients when the cake went into the oven. Cool the pan on a rack for about 10 minutes, then unfold the cake, peel away the parchment, place the cake upright, and cool completely. Store the cake, well wrapped with plastic wrap, at room temperature for up to 4 days. Cake texture is best, and it slices most neatly after an overnights rest.</span></li>
</ol>
</div>
Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-77168638450605142422015-12-21T10:34:00.000-05:002015-12-21T10:34:24.738-05:00Orange Cardamom Crumb Coffee Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinj5JQCH3Yo7VqRjYtEd7fXWJUkqA-fHE15baNH7OcNze0gZ7amFlT8pS0BT-SKDEHdhk9xUR7VBwqGcWcWatMorSZBQKPmE8hicZ4pfUYgoealg8bFQ1Vomz_cR8RGBYX8DZ_lRIaH1s/s1600/IMG_0999.jpeg" imageanchor="1" style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinj5JQCH3Yo7VqRjYtEd7fXWJUkqA-fHE15baNH7OcNze0gZ7amFlT8pS0BT-SKDEHdhk9xUR7VBwqGcWcWatMorSZBQKPmE8hicZ4pfUYgoealg8bFQ1Vomz_cR8RGBYX8DZ_lRIaH1s/s320/IMG_0999.jpeg" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">Imagine slicing into a warm and moist cake, with a crusty and spicy crumb topping, sipping your cup of hot coffee (or tea in my case). Life will definitely be good at that moment. Dédé Wilson's recipe is true perfection. Just follow it exactly and you are guaranteed perfection. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">With baking you have to measure precisely, timings and temperatures are important. And use the pan recommended. An 8-inch square pan, with straight upright edges, will work great for this cake. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="p1">
<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Yield: Serves 9 to 12</span></i></span></div>
<div class="p1">
<span class="s1"><i><span style="font-family: Georgia, Times New Roman, serif;">Recipe Courtesy Dédé Wilson</span></i></span></div>
<div class="p2">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Crumb Topping:</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup (115g) unsalted butter, melted</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">3/4 cup (169g) firmly packed light brown sugar</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons ground cinnamon (or 1 teaspoon ground cinnamon and 1 teaspoon ground cardamom)</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon salt</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 1/4 cups (156g) all-purpose flour</span></span></div>
<div class="p2">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Cake:</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 cups (250g) all-purpose flour</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking powder</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking soda</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon salt</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 cup (225g) unsalted butter, at room temperature, cut into pieces</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 cup (198g) granulated sugar</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 teaspoons pure vanilla extract </span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon orange zest (if making Orange Cardamon Cake variation)</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">2 large eggs, at room temperature</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">1 cup (227g) sour cream, at room temperature</span></span></div>
<div class="p2">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></span></div>
<ol class="ol1">
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1"><i>For the crumb topping: </i>Whisk together the melted butter, brown sugar, cinnamon (or cinnamon and cardamom, if making the Orange Cardamom Cake variation), and salt in a medium bowl. Stir in the flour. Create crumbs by squeezing the mixture together with fingers. Set aside.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Position a rack in the middle of the oven. Preheat the oven to 325F (165C). Coat an 8-inch (20-cm) square baking pan with nonstick baking spray. </span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1"><i>For the cake:</i><b><i> </i></b>Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">In the bowl of a stand mixer fitter with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Gradually add the granulated sugar and continue to beat on medium-high speed until very light and fluffy, about 3 minutes. Beat in the vanilla (and the orange zest if making the Orange Cardamom Cake variation). Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. The mixture might look curdled, that’s okay.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Add the flour mixture in three batches alternately with the sour cream, beginning and ending with the flour mixture. Beat briefly until smooth. The batter will be thick. Scrape the batter into the prepared pan and smooth the top with a small offset spatula. Sprinkle the crumb topping evenly over the batter, covering it completely and gently pressing the topping onto the batter.</span></span></li>
<li class="li1"><span style="font-family: Georgia, Times New Roman, serif;"><span class="s2"></span><span class="s1">Bake until a wooden toothpick or bamboo skewer inserted into the cake shows a few moist crumbs when removed, 55 to 65 minutes. The crumb topping will be golden brown and perhaps a bit crusty. Cool the pan on a rack for at least 20 minutes. The cake is ready to serve warm or at room temperature, simply cut into squares. Store the cake well wrapped (still in pan) with plastic wrap at room temperature for up to 3 days.</span></span></li>
</ol>
<div class="p2">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="s1"></span><br /></span></div>
<div class="p1">
<span class="s1"><b><span style="font-family: Georgia, Times New Roman, serif;">Orange Cardamom Crumb Coffee Cake Variation</span></b></span></div>
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</div>
<div class="p1">
<span class="s1"><span style="font-family: Georgia, Times New Roman, serif;">Use 1 teaspoon cinnamon and 1 teaspoon cardamom for the topping. Add 1 tablespoon orange zest to the batter when you add the vanilla. Make sure it is extra fine in texture and made with a Microplane rasp style zester.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUCXplgA4rle6VbZKDmLmM3n7UBQtAY0dvGcSsOth9I7oVTaGLsNYbDGCHuTo8Ze8oF1NAJ15qkekBqUQzBsea8135R-quY48a2aiOLevtpfftwv_uk_irvq5TrQDmhd58LqcvO39-ao/s1600/IMG_9071.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUCXplgA4rle6VbZKDmLmM3n7UBQtAY0dvGcSsOth9I7oVTaGLsNYbDGCHuTo8Ze8oF1NAJ15qkekBqUQzBsea8135R-quY48a2aiOLevtpfftwv_uk_irvq5TrQDmhd58LqcvO39-ao/s320/IMG_9071.jpeg" width="320" /></span></a></div>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-85612144195863404372015-12-15T20:11:00.001-05:002015-12-15T20:11:35.124-05:00Banana Nutella Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vTa68BapxzpqpzJpwcz7Gv666jkYJNAtxgI_IiTC_1mGLYGBVklL7e0Rr2AUFje30yWDsw6dVURbTja9wsVoqLA9Z7qqqhFDj_AvuXIMucRCW7UKNDt3gZCUie7SlrXfNxBLxgOdFR8/s1600/IMG_7773.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vTa68BapxzpqpzJpwcz7Gv666jkYJNAtxgI_IiTC_1mGLYGBVklL7e0Rr2AUFje30yWDsw6dVURbTja9wsVoqLA9Z7qqqhFDj_AvuXIMucRCW7UKNDt3gZCUie7SlrXfNxBLxgOdFR8/s320/IMG_7773.JPG" width="240" /></a><span style="font-family: Georgia, Times New Roman, serif;">I keep reading this recipe in my <a href="http://www.amazon.com/Alices-Tea-Cup-Delectable-Sandwiches/dp/0061964921/ref=sr_1_1?s=books&ie=UTF8&qid=1450228159&sr=1-1&keywords=alices+tea+cup" target="_blank">Alice's TeaCup cookbook</a> and wanting to make it, but then save the ripe bananas to make <a href="http://simrancooks.blogspot.com/2015/02/the-best-ever-banana-bread.html" target="_blank">The Best Ever Banana Bread</a>. This time around, the ripe bananas made their way into this recipe. And am I happy about it! It is a two-layer cake, but I frosted one layer for us at home, and the other layer got frosted and sent to school, to my sons joy and excitement (without the Nutella layer to keep it nut-free)! The recipe below will describe it as a two-layer cake. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="p1">
<span class="s1"><i>Makes one 8-inch two layer cake</i></span></div>
<div class="p1">
<span class="s1"><i>From Alice’s TeaCup</i></span></div>
<div class="p2">
<span class="s1"><b></b></span><br /></div>
<div class="p1">
<span class="s1"><b>Ingredients</b></span></div>
<div class="p1">
<span class="s1">CAKE</span></div>
<div class="p1">
<span class="s1">3 cups all-purpose flour</span></div>
<div class="p1">
<span class="s1">1 1/2 teaspoons baking soda</span></div>
<div class="p1">
<span class="s1">3/4 teaspoon kosher salt</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">1 1/2 sticks (3/4 cup) unsalted butter, at room temperature</span></div>
<div class="p1">
<span class="s1">2 cups sugar</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">3 eggs</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">1 1/2 cups buttermilk</span></div>
<div class="p1">
<span class="s1">1 teaspoon pure vanilla extract</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">2 very ripe bananas</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">CREAM CHEESE FROSTING</span></div>
<div class="p1">
<span class="s1">1 stick (1/2 cup) unsalted butter, at room temperature</span></div>
<div class="p1">
<span class="s1">1 cup / 8oz cream cheese, at room temperature</span></div>
<div class="p1">
<span class="s1">3 cups confectioners’ sugar</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1">FILLING</span></div>
<div class="p1">
<span class="s1">2 cups Nutella</span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1"><b>Directions</b></span></div>
<br />
<ol class="ol1">
<li class="li1"><span class="s2"></span><span class="s1"><i>To make the cake: </i>Preheat the oven to 350F. Have ready two 8-inch round pans</span></li>
<li class="li1"><span class="s2"></span><span class="s1">In a medium bowl whisk together the dry ingredients</span></li>
<li class="li1"><span class="s2"></span><span class="s1">In a large bowl, use a mixer to cream the butter and sugar until light and fluffy. One at a time, add the eggs and mix until well blended. With the mixer set to low, add a little bit of the flour mixture at a time, alternating with the buttermilk and vanilla, mixing just until smooth. </span></li>
<li class="li1"><span class="s2"></span><span class="s1">Use a spatula to gently fold in the bananas. </span></li>
<li class="li1"><span class="s2"></span><span class="s1">Pour the batter evenly between the two cake pans, and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set the layers aside to cool completely in the pans before frosting the cake.</span></li>
<li class="li1"><span class="s2"></span><span class="s1"><i>To make the frosting: </i>Use a mixer to cream the butter, cream cheese, and sugar until light and fluffy.</span></li>
<li class="li1"><span class="s2"></span><span class="s1">Frost each layer with Nutella and stack them. Spread the cream cheese over the top and sides. </span></li>
</ol>
</div>
Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-47528126142497829742015-10-14T14:53:00.004-04:002015-10-14T14:53:46.615-04:00Murgh Hariyali (Indian Herbed Chicken)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsBLXeUgGNb05zIigtFVsxV-_QB5MfcAgAKnKeBrAXq8XkN6FUvM6TjoKzeNsZFQWInLk96PEE29sAMT9E2ZNSdYDi3CJVBhcJ2MWWq9ncGTyf-eMZk7bQdSBlPbAx26mKaQZcnJfnjY/s1600/IMG_5485-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsBLXeUgGNb05zIigtFVsxV-_QB5MfcAgAKnKeBrAXq8XkN6FUvM6TjoKzeNsZFQWInLk96PEE29sAMT9E2ZNSdYDi3CJVBhcJ2MWWq9ncGTyf-eMZk7bQdSBlPbAx26mKaQZcnJfnjY/s320/IMG_5485-3.JPG" width="240" /></a>I woke up this morning craving a delicious spicy Indian chicken, that I would make for myself as opposed to the kids! So my sweet kids got leftovers, and I indulged and cooked for myself. A look through Aditya Bal's cookbook <a href="http://www.amazon.com/Chakh-India-Cookbook-Aditya-Bal/dp/9381626588/ref=sr_1_1?ie=UTF8&qid=1444846945&sr=8-1&keywords=aditya+bal" target="_blank">The Chakh Le India Cookbook</a>, and I settled on Murgh Hariyali. Give it your time, labour of love, and it'll reward you. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">A fantastic fresh hara or herby green masala takes this Himachal recipe to another level. A classic example of the rustic pahadi or mountain recipe with succulent chicken in a thick and intensely flavored green gravy, with warm spices, such as the pepper and cloves, come through beautifully with the buttery curd and milk-based gravy. This one is a must! </span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; min-height: 13px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1kg chicken, skin-off, bone-on.</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon salt</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; min-height: 12px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">MARINADE</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon turmeric</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon medium-hot red chilli powder </span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1-2 teaspoons refined oil</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; min-height: 12px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">THE PAHADI GREEN MASALA</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons vegetable oil</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons ginger-garlic paste</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 teaspoons coriander seeds</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon cumin seeds</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon whole black peppercorns</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2-inch cinnamon stick</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">4–5 cloves</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon fennel seeds</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">4 hot green chilies</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup fresh chopped cilantro, with some of the tender stems</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon turmeric powder</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; min-height: 12px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">THE CURRY BASE</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon ghee</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">2 brown cardamoms</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2-inch cinnamon stick</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1 onion, chopped fine</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">Salt, to taste</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup whisked curd</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup milk</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<span style="font-family: Georgia, Times New Roman, serif;">1 spring onion (white part only) sliced into rings</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; min-height: 12px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></div>
<div class="separator" style="clear: both;">
</div>
<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: normal;"></span>Cut the chicken in curry-sized pieces and trim. Wash and drain thoroughly. Combine with salt and marinade ingredients. Mix well. Cover and refrigerate for at least two hours or overnight. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: normal;"></span><span style="line-height: normal;">Heat oil in a frying pan and all the masala ingredients, until it exudes their aroma and changes color.</span> Turn off the heat and transfer to a grinder. Add a little water and grind to make a fine vivid green paste. The masala paste should be hot and spicy and smell wonderfully fresh with all the herbs and spring onions. Set aside.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: normal;"></span>Remove the chicken from the refrigerator and bring to room temperature. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: normal;"></span>Heat the ghee in a deep pan. When it’s bubbling hot, add the whole spices and fry for a minute, till colored and aromatic.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: normal;"></span>Stir in the chopped onion and sauté on medium heat, till soft and lightly colored. Do not brown.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: normal;"></span>Turn up the heat a little and add the green masala paste to the pan. Fry the paste with the onion and whole spices, till it begins to turn dark green.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: normal;"></span>Add a little water to cook the masala on high heat, till it’s a rich, deep green and the ghee rises to the surface.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: normal;"></span>Once the masala is well cooked and amalgamated, add the marinated chicken to the pan. Season well with salt, turn up the heat and fry the chicken in the masala for 10–12 minutes, to give it its lovely, greenish golden color.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: normal;"></span>Turn the heat down to medium and stir the chicken a few times to mix everything together. Add the whisked curd and fry with the chicken for a few minutes, till the gravy is thick and almost full absorbed.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: normal;"></span>Next, add the milk and stir everything a couple of times to mix. Bring to a boil and turn the heat down to a simmer. Cover the pan and gently simmer the chicken, till it’s deliciously tender, almost coming off the bone and the oil has risen to the surface. By now, the gravy will be a rich, deep green in color.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: normal;"></span>When the chicken is thoroughly cooked and meltingly tender, uncover the pan, turn |Mix in the spring onions and serve hot! </span></li>
</ol>
</div>
Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-44556005457776208562015-09-25T15:05:00.003-04:002015-09-25T15:05:56.766-04:00Fennel & Coriander Crusted Tuna Steak with Lemon Aioli<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEEagKlOGU1mO5shkzP1tBvL1pOrGDscnxfHfjJRVMg3oQR6hZn5SrbHXsrFJdAKVJUnUnWCWlj6K0TNJnrax85Bw55F92zmcHZS-IMf3kklEahdeTBV4JNmw6kLzZoMcD1P9D3yJMJU/s1600/IMG_4763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEEagKlOGU1mO5shkzP1tBvL1pOrGDscnxfHfjJRVMg3oQR6hZn5SrbHXsrFJdAKVJUnUnWCWlj6K0TNJnrax85Bw55F92zmcHZS-IMf3kklEahdeTBV4JNmw6kLzZoMcD1P9D3yJMJU/s320/IMG_4763.JPG" width="240" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Today I am feeling very accomplished. Not because my lunch was as delicious (& healthy) as it was, but because it took me no more than 15 minutes, from start to finish, to get it on my plate. Fennel and Coriander Crusted Tuna Steak, with Lemon Aioli, with a side of Mixed Green Salad and Pomegrante, served over Quinoa. Granted that the Quinoa was ready (I boil a large batch in chicken broth and eat it through the week), but it was still quite a quick meal to whip up! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<i><span style="font-family: Georgia, Times New Roman, serif;">Serves 2 </span></i></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">15 minutes</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; min-height: 12px;">
<span style="font-family: Georgia, Times New Roman, serif;"><b></b><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">TUNA</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons fennel seeds</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon coriander seeds</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon vegetable oil</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">2 6-oz tuna steaks, washed and patted dry</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">Freshly cracked sae salt, to taste</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">Freshly cracked black pepper, to taste</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; min-height: 12px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">LEMON AOILI</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons mayonnaise</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon lemon juice</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon lemon zest</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; min-height: 12px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></div>
<br />
<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">In a 10-inch skillet, dry roast the fennel and coriander seeds, over medium-high heat, for a minute or two, or until the spice releases its aroma. Remove, let it cool, and grind it in a spice grinder to a coarse texture. Remove on a flat plate. Add the freshly cracked salt and pepper to the spice mixture. Mix.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">In the same skillet, heat the oil. While the oil heats, prepare the tuna steak.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Season generously both sides of the steak with the spice rub. Pat it into the tuna for it to stick well. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Grill tuna until seared outside and rare in the center, about 4 minutes per side.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">While the tuna grills, in a small bowl mix the 3 ingredients for the lemon aioli.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Plate the tuna and spoon the lemon aioli over the fish. </span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Serve with a tossed salad of your choice and over quinoa or couscous. </span></div>
</div>
Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-3215129642546961672015-09-24T21:23:00.006-04:002015-09-24T21:23:58.592-04:00Cauliflower Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5VV38sbANN5KTR8p9WT5B1_w5KcpvX5y38LDSOMUjE4GnUn44l6PCvlue2Xi544K4Jec5zEuFmhaBpos2BcDbkyQc8dhd4rnoHZPzxFbeJ8q_c7qUdwQCzpa8PJaILhr-llegzfEgb8/s1600/IMG_4718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5VV38sbANN5KTR8p9WT5B1_w5KcpvX5y38LDSOMUjE4GnUn44l6PCvlue2Xi544K4Jec5zEuFmhaBpos2BcDbkyQc8dhd4rnoHZPzxFbeJ8q_c7qUdwQCzpa8PJaILhr-llegzfEgb8/s320/IMG_4718.JPG" width="240" /></a><span style="font-family: Georgia, Times New Roman, serif;">It's the Fall, and although it isn't that cold as yet, but it doesn't hurt to start eating comforting soups. The kids love it, and they eat it while I finish up the rest of the dinner. The most satisfying moment tonight was when my 20-month old daughter Shalina finished her bowl, looked up at me, smiled and said "yummy yummy". </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Most soups I make usually start with heating little butter and olive oil, sweating some onions, celery, carrots, and garlic in the fat. Add the vegetable of the choice, broth for flavor, and potato for the starch. This is pretty much what I did for the cauliflower, with a few minor changes. And instead of the croutons, I added some almond slivers— the kids loved it too! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The combination of cauliflower and potatoes add a nice creamy feel to the soup, without adding the calories of heavy cream! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">My new best friend is the pressure cooker. Years were spent afraid of the cooker, afraid that it would blast open into my face, but all I had to do was use it once, and I was hooked. It shaves off so much time from your cooking, and since it steam cooks the food, you can use less of the fat while cooking. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Serves 4</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons olive oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 white onion, minced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2–3 celery stalks, finely sliced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 large clove garlic, minced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 sticks thyme (or more if you like it)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 large cauliflower head, about 3/4lb, chopped into 1-inch chunks</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 baby potatoes, skin on, quartered</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 cups chicken broth</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt and freshly cracked black pepper, to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Almond slivers, to garnish</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Truffle or extra virgin olive oil, to garnish</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1. In a large pot, heat the oil over medium heat. Add the onion and celery. Sauté for a minute or two, add the garlic and thyme. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Follow by adding the cauliflower, potatoes. Give it a mix to coat the vegetables with the onions.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. Pour in the broth (if using a pressure cooker, then only use 2 cups broth), bring it to a boil and cover and let it simmer on medium-low heat (if using a pressure cooker, let it cook for 3 whistles). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4. Puree the soup in batches. Ladle into soup bowls, garnish with almond slivers and a finishing oil of your choice. </span></div>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-86742423691172539312015-07-02T17:43:00.004-04:002015-07-02T19:02:13.692-04:00Saffron Chicken, Indian Style<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvAQ84iLjQfp2jmGdYTGpy8bPbJ8gUIl8-iZkKj6cJIc4hGS-en3h_EtwkKzInSiRZX58L8rZsoUBm3aXZzi5OOp4QJiHfX5XhLPyCNuy0zzOH_YL8ibZU49vwwdnsgaB6NUYPPkJRNI/s1600/IMG_8840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvAQ84iLjQfp2jmGdYTGpy8bPbJ8gUIl8-iZkKj6cJIc4hGS-en3h_EtwkKzInSiRZX58L8rZsoUBm3aXZzi5OOp4QJiHfX5XhLPyCNuy0zzOH_YL8ibZU49vwwdnsgaB6NUYPPkJRNI/s320/IMG_8840.JPG" width="240"></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I went into the kitchen today, ready to cook my favorite <a href="http://simrancooks.blogspot.com.es/2011/07/simple-chicken-curry.html" target="_blank">Simple Chicken Curry,</a> but changed it around instead. We are spending the summer in Spain, and I paid homage to one of its much acclaimed ingredients— Saffron. Most importantly, the kids ate and enjoyed the Saffron chicken, served over rice. </span><br>
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<span style="font-family: Georgia, Times New Roman, serif;">This dish would work great to serve to a large crowd (double or triple the recipe), or for a family meal too. </span><br>
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<span style="font-family: Georgia, Times New Roman, serif;">If you want to add a vegetable to the meal, add some finely chopped spinach right at the end, into the curry. </span><br>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Serves 4</i></span><br>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons vegetable oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon saffron</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons hot water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 onion, minced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2–3 cloves garlic, minced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1-inch piece ginger, minced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 large green chilis, minced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 organic chicken drumsticks, bone-in, skin-off</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt, to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon cardamon powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon cumin powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon turmeric</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup chicken stock</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons cornstarch</span><br>
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons water</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">In a large pot, heat the oil over medium heat. Add saffron threads and fry for a minute or two, remove with a slotted spoon and mix in a small bowl with the hot water.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Add the onions to the pot with the saffron-infused oil, ginger, garlic, and chilis and fry until very soft, about 8–10 minutes.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">While the onions fry, wash and pat dry the chicken. Season the chicken with salt. Set aside.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Add the dry spices to the onion mixture and cook for another 2 minutes at least. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Follow by adding the chicken and coat it well in the onion mixture. Let it cook for 5 minutes, keep mixing it. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Add the saffron–water mixture along with the chicken stock. Bring to a boil, cover and let it simmer for at least half an hour. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Using tongs, remove the chicken onto the serving plate. In a small bowl mix together the cornstarch and water. Add the cornstarch slurry to the gravy in the pot and let it come to a boil. Pour the gravy over the chicken in the serving dish and serve hot. </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Serve over rice or with warm naan. </span></div>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-21263732567622782712015-06-22T19:33:00.000-04:002015-06-22T19:33:39.037-04:00Brussels Sprouts and Dill Chicken Burgers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNReDOOOYBzDMQipik-xjBK8j_OQI3Vg-sBK90uSK1G1LKh59SNNBfb0eus_OhxMN7T5rQ1Sedpb6VmfDS-nQ-5TmH20g5C3_RsnZE3yDFfRlHcDVdhh7M29QTeLHuJ8LISEHn0qVZyW4/s1600/11054402_10155663720220361_1668633742721232438_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNReDOOOYBzDMQipik-xjBK8j_OQI3Vg-sBK90uSK1G1LKh59SNNBfb0eus_OhxMN7T5rQ1Sedpb6VmfDS-nQ-5TmH20g5C3_RsnZE3yDFfRlHcDVdhh7M29QTeLHuJ8LISEHn0qVZyW4/s320/11054402_10155663720220361_1668633742721232438_n.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lately, these chicken burgers are what I have been eating a LOT of. My husband and kids love it. I make a large batch, and then I'm set for a meal or two! Plus, it gets some green veggies in too. Improvise this recipe to suit your pantry. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Change the greens around, add herbs of your choice, use different spice mixtures, switch the chicken to turkey or beef. Enjoy and get creative, barbecue away this summer! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon coconut oil </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon cumin seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup minced red onion</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2-inch ginger, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup finely sliced brussel sprouts (or 1/2 bunch spinach, finely sliced, or 1 cup finely sliced Kale)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons fresh dill (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon garam masala</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt, to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1 lb ground chicken</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon coriander powder</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Red chili powder, to taste (optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup fresh cilantro, chopped</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Method</b></span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;">In a large skillet, heat the oil. Fry the cumin seeds for a minute, or until the color changes slightly, do not burn the seeds. Immediately add the onions and sauté until it turns pink. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Once the onions turn pink, add the green vegetable (brussels sprouts or spinach or kale), dill, garam masala, and salt. Cook until the vegetable is cooked, remove from heat.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">While the onion-vegetable mixture cools, in a large mixing bowl, mix together the ground chicken, coriander powder, red chili powder, and fresh cilantro.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix the cooled onion-vegetable mixture with the ground chicken and form burgers. Use an ice cream scoop to make it easier. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook the burgers over medium heat for about 5 minutes on each side.</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">If you want to freeze the burgers, form them and lay the uncooked burgers out on a baking tray. Put it in the freezer for 15–20 minutes. Remove and put them in a resealable bag. </span></div>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-10570197612503871802015-06-02T15:18:00.002-04:002015-06-02T15:18:57.889-04:00Double Chocolate Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdJpwPIv8Z9WzprMek_O3MEZfH3F8njozM4b951-fybJ5NwWC0du_hkVGa2H8vDlvDEKExmN54aI1KxBaRSqxglRjy3PIoHv1NcQYL8_KW8rmPvrThOLaOrkcD0-Akz_HB00zwASZ4AU/s1600/IMG_0028.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdJpwPIv8Z9WzprMek_O3MEZfH3F8njozM4b951-fybJ5NwWC0du_hkVGa2H8vDlvDEKExmN54aI1KxBaRSqxglRjy3PIoHv1NcQYL8_KW8rmPvrThOLaOrkcD0-Akz_HB00zwASZ4AU/s320/IMG_0028.jpeg" width="240" /></a><span style="font-family: Georgia, Times New Roman, serif;">It's a rainy day, and schools are closed for the summer holidays— keeping my four year old busy with decorating a chefs hat, an apron, and baking cookies was a super fun way to be cooped up at home. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I tried a recipe from <a href="http://www.amazon.com/Everything-Kids-Cookbook-chocolate-finger-lickin/dp/1598695924/ref=sr_1_1?s=books&ie=UTF8&qid=1433272172&sr=1-1&keywords=the+everything+kids+cookbook" target="_blank">The Everything Kids Cookbook</a> and we surely weren't disappointed. The cookies are soft and chewy, rich and decadent. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Makes 2 1/2 dozen cookies</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup butter, softened</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 eggs, room temperature</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon vanilla</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 3/4 cup all-purpose flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup unsweetened cocoa powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup chocolate chips</span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 375F.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a large mixing bowl, use an electric mixer to combine the first five ingredients, until smooth.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the next four ingredients.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When the batter is smooth and creamy, stir in the chocolate chips.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Drop dough by spoonfuls onto a cookie sheet, or use a melon scoop to make them even and easier for your kid to do.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake for 8 minutes for chewy cookies and longer (up to 10 minutes) for crispier ones.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Remove cookies from oven and let it cool for 1 minute before removing cookies.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMiSojGm-cEtFUMx4VV8qM-rZZPdx9VjrBSnsq7EV4WLgIfqB0BD2sUcHeaCQ3IGH5tXDiY8FJj7LVXbIL9yn78ReOvtCcrU5J_Cz2Fzj5NqxOU-05slYcXNfWehGd9jD-DtfXvBbm8DY/s1600/IMG_6709.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMiSojGm-cEtFUMx4VV8qM-rZZPdx9VjrBSnsq7EV4WLgIfqB0BD2sUcHeaCQ3IGH5tXDiY8FJj7LVXbIL9yn78ReOvtCcrU5J_Cz2Fzj5NqxOU-05slYcXNfWehGd9jD-DtfXvBbm8DY/s320/IMG_6709.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnW_PNqKCzavPEw6rog8K5qZNht9EZif_ALNZ2V79jYm7p34O4P0bSRky5-4ilOb3B9yzRdq6qiaZOPfnnf7I7SI88J_pCNJg6UXwy5ivF1CKhyphenhyphenJkbzv93NKDgilyX_NS4tTd1FfQq7K0/s1600/IMG_0606.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnW_PNqKCzavPEw6rog8K5qZNht9EZif_ALNZ2V79jYm7p34O4P0bSRky5-4ilOb3B9yzRdq6qiaZOPfnnf7I7SI88J_pCNJg6UXwy5ivF1CKhyphenhyphenJkbzv93NKDgilyX_NS4tTd1FfQq7K0/s320/IMG_0606.jpeg" width="240" /></a></div>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-47328098726238082342015-06-01T21:22:00.000-04:002015-06-01T21:22:32.549-04:00South Indian Egg Roast <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPmiBrPZd7JXUkoS3rInsqXD2QzIfknequMAN-44nmJf5h6yRGIILrpRTQLKWhb0TsXwgmyOMBKuQY936mSBQ3lfqyAkW8FacRXVxo-7U5b8NF4TW9wCPEAU2s1CMV6gOuaU1LjbK230/s1600/IMG_4740.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPmiBrPZd7JXUkoS3rInsqXD2QzIfknequMAN-44nmJf5h6yRGIILrpRTQLKWhb0TsXwgmyOMBKuQY936mSBQ3lfqyAkW8FacRXVxo-7U5b8NF4TW9wCPEAU2s1CMV6gOuaU1LjbK230/s320/IMG_4740.jpeg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">I have no idea how I lived my entire life without eating these eggs. A few boiled eggs in the fridge go a long way for me— a quick breakfast, an egg salad sandwich for my kids, or an egg and tomato curry. Now that I discovered this recipe on <a href="http://spicesandaroma.in/2011/05/26/south-indian-egg-roast-recipe/" target="_blank">Spices and Aroma</a>, I am hooked! It has changed the way I view a boiled egg forever— and it'll probably change yours too. Someone suggested that we put it directly on the grill, I haven't tried it, but it sounds like a pretty amazing idea.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
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<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Ingredients</span></b></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">5 boiled eggs, peeled, sliced in half length wise</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">2 teaspoon chili powder</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 teaspoon turmeric powder</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 tablespoon coriander powder</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 tablespoons curry leaves, finely chopped</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Salt, Pepper, to taste</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Water to mix spices into a paste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 tablespoons vegetable, coconut, or olive oil</span></div>
</div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Directions</span></b></div>
<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Make a smooth thick paste with all the ingredients, except boiled eggs and oil.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Heat oil in a wide saucepan.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Using hands, smear a layer of the spice mix and gently layer the eggs and let it brown on each side, about 10–12 minutes. Remove and serve hot with rice or any carb of your choice.</span></li>
</ol>
</div>
Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0tag:blogger.com,1999:blog-2675825374899411222.post-837272169191152792015-06-01T12:36:00.002-04:002015-06-01T12:36:39.677-04:00Tandoori Shrimp<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3cp35yDdiVeTZ-0Tw1-K7a2jDchrElqvOn60r9dc6qmYyeNZX9DWXCE6g_Aj4sGG0HuZbwVKwk4DEy3GFuBa3_irOvU1X5xTyzaBIaHMshsG7P0jqIqHcBwbeGZ3GNwHFrfYKpDGn3Y/s1600/11182245_10155456704020361_8713100571848241450_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3cp35yDdiVeTZ-0Tw1-K7a2jDchrElqvOn60r9dc6qmYyeNZX9DWXCE6g_Aj4sGG0HuZbwVKwk4DEy3GFuBa3_irOvU1X5xTyzaBIaHMshsG7P0jqIqHcBwbeGZ3GNwHFrfYKpDGn3Y/s320/11182245_10155456704020361_8713100571848241450_n.jpg" width="240" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1Lk-ZHc7FQpOuR4jaObwo3JSdF2cgLqqjUhzRgn11VC_RH3f3ZNWkAt5JYhZh2zk24LBIvvGXQlmhUIG96HDVGKq7xc5ZfmzZKfvZmDK3MjO4iXRglQz0b8xfnLK6CMZ6GRnBLTeJlc/s1600/IMG_0014.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1Lk-ZHc7FQpOuR4jaObwo3JSdF2cgLqqjUhzRgn11VC_RH3f3ZNWkAt5JYhZh2zk24LBIvvGXQlmhUIG96HDVGKq7xc5ZfmzZKfvZmDK3MjO4iXRglQz0b8xfnLK6CMZ6GRnBLTeJlc/s320/IMG_0014.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">I could barely believe it when my dear friend Gunjan called me, to ask me to help her teach high school students, at the Dalton School, Indian cooking. The main reason I began writing this blog, was to share quick and easy recipes, and help promote more home cooking. Teaching kids felt like it was the ultimate! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">This recipe, inspired by a recipe by <a href="http://en.wikipedia.org/wiki/Suvir_Saran" target="_blank">Suvir Saran</a>, in his book <a href="http://www.amazon.com/American-Masala-Classics-Home-Kitchen/dp/030734150X/ref=sr_1_1?ie=UTF8&qid=1433176092&sr=8-1&keywords=american+masala" target="_blank">American Masala,</a> was simple and delicious. It also helped introduce the students to some of the many Indian spices. Make a batch of the marinate, smear it on paneer, shrimp, fish, chicken, lamb, cauliflower or anything you fancy, and enjoy! Adjust the spice levels and make it kid-friendly. My four year old son loved it on shrimp (omitted the chili for him). In fact, we had some extra mushrooms at the class, so I grilled the mushrooms on a cast iron pan, with the sour cream tandoori marinade and it turned out delicious! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">The students responded very well to this recipe and hopefully some of them will be cooking it at home! And read the notes below for other ways you can apply this recipe, and get more creative. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Ingredients</span></b></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>For the marinade:</i></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 tablespoon paprika</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2 teaspoons kosher salt</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 teaspoon turmeric</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 small red onion, quartered</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">4 garlic cloves, peeled and roughly chopped</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">2-inch piece ginger, peeled and roughly chopped</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 cup sour cream</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3 tablespoons tomato paste</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 teaspoon ground coriander</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 teaspoon toasted cumin</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 teaspoon black pepper</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">3/4 teaspoon ground cardamon</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 teaspoon red chili (or cayenne pepper)</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Pinch of ground cinnamon</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Pinch of garam masala</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; min-height: 11px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 1/2 lbs shrimp, medium (shelled and deveined), about 20–25 pieces</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; min-height: 11px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">6 tablespoons vegetable oil</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; min-height: 11px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 lemon, juiced + 1 lemon, cut into wedges for serving</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/4 cup fresh cilantro, for garnish</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Method</span></b></div>
<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Place all of the marinade ingredients in a food processor and pulse until smooth.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Pour over shrimp, cover and marinade for half an hour or overnight.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Preheat the grill or grill pan to medium-high (you should be able to hold your hand 5-inches above the grate).</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Add the oil, and grill the shrimp in batches, to not overcrowd the pan or grill, cooking until each side is browned, 2 minutes on each side.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Remove from the pan, squeeze lemon juice and garnish with lemon wedges and cilantro.</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Notes</span></b></div>
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<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">The shrimp can be substituted for chicken or lamb. Revise cooking time accordingly. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Tandoor Shrimp Pizza: You can serve it on a flat bread of your choice (such as Indian naan / focaccia / pizza dough), spread hummus on the flat bread, add 4 pieces of shrimp on each flat bread, top with cilantro chutney, sprinkle with some goat cheese, garnish with chopped cilantro and finely diced red pepper.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Tandoor Shrimp Sliders: Spread mayonnaise on a slider bun, green chutney (or pesto), tomato slices, onion slices, Tandoor shrimp, and fresh cilantro. </span></li>
</ol>
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Simran Namrata Khiantanihttp://www.blogger.com/profile/09778639151577320302noreply@blogger.com0