tag:blogger.com,1999:blog-23042446466374181952024-03-20T02:59:10.361-07:00Republic of curriesKartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-2304244646637418195.post-11170655149569264562013-10-28T09:59:00.003-07:002013-10-28T09:59:59.066-07:00Slop stew<div dir="ltr" style="text-align: left;" trbidi="on">
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It's windy and cold in Davis... time for hearty stews... and of course no measurements here... that's how I roll. I cooked chickpeas, pearl barley, and cubed beef in a base consisting of tomatoes, chicken broth, ginger & garlic paste. I used whatever spices I had on hand... so in went: red chile powder, turmeric powder, cumin powder, fennel seeds and bay leaf.... then left it to simmer for 2 hours in a crockpot... to tenderize the meat. The house now smells heavenly and I already feel warmer. I like to add some lemon juice and cilantro as garnish. The finished product looks more like a risotto now... but I call it a stew... and it's not particularly attractive. It really is a balanced meal though... with beans, barley (could be substituted with quinoa or wild rice) and meat in it... lot's of fiber and yumminess. Enjoy.</div>
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Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-52519867563163489302012-11-21T20:06:00.001-08:002013-10-28T09:14:53.168-07:00Beef shtoo <div dir="ltr" style="text-align: left;" trbidi="on">
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shtoo... as my mum calls stew... takes a couple of hours to make, mostly
for tenderizing the meat.... to reduce time you can pressure cook the beef
or lamb till tender. in any case give yourself some time to make this. do it with love and enjoy it with hot bread and/or a gory film!<br />
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my bare bones recipe makes a kerala-style stew with beef or lamb, potatoes and green peas: cubed meat is cooked for a couple of hours till tender... in veggie broth spiced with onions, lots of fresh ginger, garlic, fennel seeds, habanero pepper powder.. really any hot chile powder will do, cumin powder, bay leaves, salt, cilantro, curry leaves and a hint of cinnamon. when the meat is tender throw in a few peeled new potatoes and when potatoes are cooked add some frozen peas. when peas are done add a couple of splashes of coconut milk cream and a couple of splashes of regular milk. mix it all, bring to a boil once, mash some of the potatoes into the shtoo to make the base thicker and enjoy it steaming hot with a hunk of bread.</div>
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Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-4601760175662145992012-05-18T18:37:00.000-07:002012-05-18T18:37:18.402-07:00Berry tart<div dir="ltr" style="text-align: left;" trbidi="on">
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i followed <a href="http://bakingbites.com/2007/12/sugar-cookie-tart-crust/" target="_blank">baking bites</a> <a href="http://bakingbites.com/2007/12/sugar-cookie-tart-crust/" target="_blank">recipe</a> to make a really good sugar cookie tart crust....cooled it and layered it with raspberry preserve... just enough to help cement berries to the crust.... then topped with fresh raspberries. only the crust is baked, allowing the main ingredient... fresh, sweet and tangy raspberries... to shine.<br />
if you are not using home-made preserve, try to look for brands without <a href="http://en.wikipedia.org/wiki/High-fructose_corn_syrup" target="_blank">high fructose corn syrup</a> in the ingredient list. enjoy!</div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-21018736622876548202012-05-13T17:40:00.000-07:002012-05-13T21:40:51.167-07:00been a while...<div dir="ltr" style="text-align: left;" trbidi="on">
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the mild davis winter is long over, olives have dropped, sun is beginning to kill grass everywhere and golden wheat fields are rolling in the hot breeze. these are the fields where molly and i walk everyday. really! i saw myself as a "city" girl for years but it is different now. i appreciate these open spaces even the dusty harvest seasons and smelly old tomato fields. pollen and weed allergies notwithstanding i may be "ruralified" for life........ although i would kill for good dim-sum which can be found nowhere in davis. so it is good that san francisco is only an hour and 15 minutes away!</div>
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after a very busy few months i am slowly catching up on cooking and weaning myself off of trader joe's entrees. i am also trying to learn simple ways of cooking that involve few fresh ingredients and lots of flavor. no time better than summer for this. lunch today consisted of a modified salad with couscous, eggplant and carrots. </div>
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carrots- slice thin, saute in oil with ginger, cumin powder, onion powder, a little sugar. cook further down in a little bit of stock... add salt and plenty of chopped dill. no good if cooked down to mush, must retain its crunch and is good cold. adapted from <a href="http://www.amazon.com/Canyon-Ranch-Cooking-Bringing-Home/dp/0060187182" target="_blank">canyon ranch cooking</a> by Jeanne Jones</div>
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eggplant- peel, roast @ 400F for 25-30 minutes. roast 4-5 cloves of garlic (in peel) alongside. peel garlic when done. mash into eggplant. while you are at it, mash the eggplant up too. rough, not too fine. add salt, smoked paprika and chopped cilantro. </div>
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served here with couscous and a generous spritz of lemon.</div>
<br /></div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-15012162927164500062012-03-11T23:11:00.000-07:002012-03-11T23:12:09.224-07:00Colors<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com2tag:blogger.com,1999:blog-2304244646637418195.post-45029712356588395682011-11-23T16:21:00.001-08:002011-11-24T11:32:51.361-08:00Fish curry<div class="separator" style="clear: both; text-align: center;">
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after hosting the awesome grease and bubbles night.. aka british night with fried fish, potato chips, champagne and peep show... i was left with a fridgeful of leftovers. somewhere in there was some fish that had miraculously escaped being fried... how did that happen guys? since even the gummi bears weren't spared...?<br />
so i made this fish curry. not to be confused with it's goan cousin... this curry is mainly different due to the absence of tomatoes and coconut. i stir fried some onion paste, added cumin powder, turmeric powder, red chili powder and a couple of whole dry red chilis with a little oil. when the onion smelled raw no more, i threw in a few pieces of cod that had been marinated with turmeric and salt for a few minutes...added some cilantro, poured some hot water... put a lid on the pot and cooked it till the fish was done, then took the lid off and cooked it down a little more so's to get a thicker sauce. that's it. poured it over rice noodles, spritzed some lemon juice over it and ate it while it was hot. simple and good.Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com3tag:blogger.com,1999:blog-2304244646637418195.post-28065732090391413402011-11-09T14:28:00.000-08:002011-11-09T16:12:18.128-08:00Old Kentucky home<div class="separator" style="clear: both; text-align: center;">
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a hastily planned trip to visit grandma turned into one of the most relaxing vacations i've taken in a while.... ate and talked and ate and talked some more... </div>
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most days were spent sharing recipes, walking through old neighborhoods and waving big hellos to complete strangers, driving down scenic roads, eating fresh banana muffins, losing to grandma at coloring competitions, making spicy chili, stalking the cardinal birds in her backyard, sailing down the ohio river, playing with a bunch of pooches and drinking seagrams at midnight while sharing dave stories... </div>
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november is too late for vibrant fall colors in northern kentucky with most trees having shed their leaves already... but i caught sight of a few... still insanely beautiful. returned to california with a jet lag! really?? it's only a three hour time difference!!</div>
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<br />Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-4472608790746525842011-11-02T11:40:00.000-07:002011-11-02T17:49:20.388-07:00Everyone deserves some sticky toffee pudding<div class="separator" style="clear: both; text-align: center;">
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it's wonderful having friends who are passionate about food, understand and indulge you when you crave a specific something... and that's why i must thank <a href="http://ms.skavhaug/">ms.skavhaug</a> for indulging my craving for sticky toffee pudding on a busy weekday night and mr.harlow for putting up with me and my dog. so our tuesday evening was spent chopping dates, talking about lab meetings and getting punched in the head... sometimes they go together, mimicking cats, making mushroom soup, converting grams to cups, taking pictures, cleaning up dog piss.. thanks molls... and magically from the kitchen out came this sinfully delicious sticky toffee pudding... <a href="http://ms.skavhaug/">ms.skavhaug</a> you really are a good cook... really really are!</div>
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<i>Ingredients: (for pudding)... </i>~8 medjool dates, 250 mL unsweetened black tea (lipton is good), 1/2 tsp baking soda, 6 tbsp unsalted butter softened, 3/4 cup and 1 tsp self-raising flour, 1 tsp allspice, hint of freshly grated nutmeg, 3/4 cup cane sugar, 2 eggs<br />
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<i>Ingredients: (for sauce)</i>... 7tbsp brown sugar, 7 tbsp unsalted butter, 140 mL heavy cream<br />
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here's how she does it... remove pits, chop dates finely, add to pot containing hot black tea, bring to a boil, continue cooking till dates become mushy then add the baking soda. let it cool down to room temperature. now prepare the pudding batter by creaming butter and sugar, then add flour, spices and eggs one at a time and mix well.... incorporate the date + tea mix into the batter and mix well again... pour into a parchment lined baking tin... bake at 350 degrees F for 30-35 minutes. it's ready when a knife poked in the center comes out clean. now go crazy poking a bunch of holes all over the pudding. these holes will help the pudding soak up the toffee sauce.</div>
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prepare sauce by bringing all the ingredients to a rolling boil for a few minutes... this transforms the brown sugar, butter and cream mixture into a thick and wonderfully gooey toffee sauce... keep an eye on the pot and adjust heat to prevent sauce from boiling over. and apparently you shouldn't stick your face over the boiling hot toffee... who knew... and make extra sauce, you'll want it... trust me.</div>
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while the pudding is still warm pour half the hot toffee sauce all over it so it can soak into the pudding. you could keep the soaking pudding in the refrigerator overnight but we dug into it in about 45 minutes... and enjoyed it with more hot toffee sauce and a dollop of vanilla bean ice-cream. yumm! <a href="http://skavhoeggen.blogspot.com/">maria</a> threw a tiny sprig of chocolate mint on top. so good! wish i had a picture of it before the ice-cream started melting... when we had out full, i was sent home with extra sticky toffee pudding. love you guys!! thanks so much for a wonderful tuesday evening!!</div>
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</div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com1tag:blogger.com,1999:blog-2304244646637418195.post-77280133388421520602011-10-30T17:51:00.000-07:002011-11-02T17:54:09.924-07:00Curried Vs jalapeño honey mustard drumsticks<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">testing marinades is so much fun. these are my own of course... here i tried two different marinades, one concoction made from fresh </span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">jalapeños </span></span><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">, clover honey and country dijon mustard (</span><a href="http://www.amazon.com/Grey-Poupon-Country-Dijon-Mustard/dp/B00408NAPA"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">grey poupon</span></a><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">) and the other based on a cilantro pesto with additional spices thrown in... </span></div>
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">chicken drumsticks were skinned, and i scored some slits into each leg so the marinade could find it's way into the flesh easily. i mixed equal amounts of butter, honey and mustard and mixed in twice the amount of blended </span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">jalapeño </span></span><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"> pulp... seeds and all. slathered this onto prepped drumsticks and let it marinate for 2 hours in the refrigerator after which i heated up a thick-bottomed pan, added the drumsticks and pan-fried them. when the outside appeared done, i placed them in an oven pre-heated to 400 degrees F for another 25-30 min to finish cooking inside... i don't own a meat thermometer so i literally cut into the meat to check if it's done... should be tender , not bright pink and definitely not oozing blood... like my first attempt... so stuck it back in the oven and continued cooking until they got a nice caramalized look outside and were done inside. </span></div>
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">for the curried drumsticks i started with a cilantro pesto base... roughly blended together a handful of cilantro, a couple of large garlic cloves, and 2 tbsp olive oil... then snazzed it up with 1 tsp </span><a href="http://www.amazon.com/Wholespice-Amchur-Powder/dp/B0016PLD2M/ref=sr_1_2?s=grocery&ie=UTF8&qid=1320083961&sr=1-2"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">amchur powder</span></a><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"> (dried green mango powder) which gives a good tangy flavor, 1 tsp lemon juice, 1 tsp turmeric powder, 1 tsp cumin powder, an incredibly tiny amount of cinnamon powder, 1 tsp finely crushed fennel seeds, finely crushed cloves (3 to 5)... mix everything together, add some salt and coat the drumsticks with this goodness. let it marinate for 2 hours in the refrigerator, and cook it same as described above for the other batch. i use a heavy marble mortar and pestle to grind my spices finely... you could use a retired clean coffee grinder if you don't own a mortar and pestle.</span></div>
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">now for the taste testing... i actually preferred the </span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">jalapeño </span></span><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">honey mustard chicken over the curried chicken... the </span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">jalapeños </span></span><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">added a really good amount of oomph which was balanced by the sweet honey and the salty mustard... as for the curried chicken, i was impressed with it's garlic flavor which really permeated the meat well... but it needed an additional kick... maybe some more spicy red peppers and lemon juice was needed... will try it again soon.</span></div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-43812194574515609972011-10-29T16:18:00.000-07:002011-11-02T17:54:39.659-07:00Ramen<div class="separator" style="clear: both; text-align: center;">
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there's nothing quite like noodles dunked in a fragrant hot broth for a cold fall afternoon... even better when the said broth drains all your sluggish sinuses and invigorates your senses... so i made a ramen noodle soup today. it's all quite blasphemous really since it mostly sprang out of my imagination and is not based on tradition. what's worse? i think i threw in some elements of pho in here as well... so while the purists shudder and shake here goes my recipe for today...</div>
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<i>Ingredients:</i> <i>(for broth</i>) carrots, cabbage, radish, mushrooms, lemongrass, galangal, onion, garlic, ginger, cilantro, lots of hot dry red chillies, a couple of star anise, crshed black pepper, salt, water</div>
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cut the vegetables into large chunks, add everything to water... i'm not giving exact measurements here since it's really upto you... how much of each you have on hand and want in your broth... let it simmer on medium heat for an hour and a half... use a colander or a fine sieve to strain and separate the broth from the vegetables. the broth is pretty concentrated at this point so you can add hot water to dilute it... according to your taste. </div>
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i used <a href="http://www.amazon.com/Packages-Mama-Flavour-Instant-Noodles/dp/B000QFOXTS">pre-packaged ramen noodles</a>... another shudder... cooked them in boiling water till <i>al dente</i>... drained and transferred to hot broth... did not use the seasoning packets that came with the noodles... ladled the noodles and broth into a bowl... topped with lightly fried shrimp,
chopped spring onions, slices of medium-firm tofu, cilantro and
jalapeños. keep tissues handy to blow your nose into.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpYPBpoDwrusrEeKJmvbSPYB3Rb3dojiipnWacHId0FjCpbMR5hFNMnrB7HuxELgjA8lSVOMAL2LAh5ZPTGjtEqRtRJlLSNjHn6ApqIN90NjI9P9wVSH7Y41a9MpHl3FHCRUbXyy3EyQ/s1600/DSC00005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpYPBpoDwrusrEeKJmvbSPYB3Rb3dojiipnWacHId0FjCpbMR5hFNMnrB7HuxELgjA8lSVOMAL2LAh5ZPTGjtEqRtRJlLSNjHn6ApqIN90NjI9P9wVSH7Y41a9MpHl3FHCRUbXyy3EyQ/s400/DSC00005.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_PoIzeUmNK3W08yynPBpLFrlKLACErvG1L6Q2UqFdcZ4MizHt9ZQKqKYbEiMr0ucKBnh-dzGLFy6OOGDv9H4Wa1ZDlhh5hBHLMPg-jUyLeJiE16RWxUaR4qaQfAzKoHzOiI_miMsYvI/s1600/DSC00009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_PoIzeUmNK3W08yynPBpLFrlKLACErvG1L6Q2UqFdcZ4MizHt9ZQKqKYbEiMr0ucKBnh-dzGLFy6OOGDv9H4Wa1ZDlhh5hBHLMPg-jUyLeJiE16RWxUaR4qaQfAzKoHzOiI_miMsYvI/s400/DSC00009.JPG" width="300" /></a></div>
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<br />Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com2tag:blogger.com,1999:blog-2304244646637418195.post-15392010505542751922011-10-27T09:32:00.000-07:002011-10-27T12:11:05.924-07:00Quinoa mushroom risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIdo4DJE5EAyjs_PABHxjeDFp-y7gJlXYMmKKK_8_3tkag6LdX6QsX0Vo9djpq9TzFv3Q0KOyYqmcI-ShB9JGGPE-WlZTxjdsoQDdLdRK81fvxAd0IRu-FqVuFJuLOf0tUC7BkLFN_Pw/s1600/P1010020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIdo4DJE5EAyjs_PABHxjeDFp-y7gJlXYMmKKK_8_3tkag6LdX6QsX0Vo9djpq9TzFv3Q0KOyYqmcI-ShB9JGGPE-WlZTxjdsoQDdLdRK81fvxAd0IRu-FqVuFJuLOf0tUC7BkLFN_Pw/s320/P1010020.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSapHNDVkbWBzfL6sQAO_q7ciUUb6a_X65N_ajvesOUvKKISHqQPnmA7si0pjrchroW-DbUtJga8OlYJ8qMQ4WU5yrPdLAupDoYPNzjprlZsVsYzs3s24SIt5PlExIf8GRPCD2yfTq_B4/s1600/P1010017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSapHNDVkbWBzfL6sQAO_q7ciUUb6a_X65N_ajvesOUvKKISHqQPnmA7si0pjrchroW-DbUtJga8OlYJ8qMQ4WU5yrPdLAupDoYPNzjprlZsVsYzs3s24SIt5PlExIf8GRPCD2yfTq_B4/s320/P1010017.JPG" width="240" /></a></div>
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i was craving a risotto and had a bunch of quinoa and mushrooms on hand so i made a quinoa mushroom risotto with parmesan cheese. quinoa unlike rice holds a bite even after cooking down to what seems like a mush... also it's low glycemic index and high protein content make it is a good alternative when making risotto.<br />
there are only so many different ways to re-invent a dish and i was not surprised to find that this has been done already, <a href="http://allrecipes.com/Recipe/quinoa-with-mushrooms/detail.aspx">here</a>, <a href="http://www.cookthink.com/recipe/11151/Wild_Mushroom_Quinoa_%E2%80%9CRisotto%E2%80%9D">here</a>, <a href="http://www.epicurious.com/recipes/food/views/Quinoa-Risotto-with-Mushrooms-and-Thyme-356690">here</a>, <a href="http://southamericanfood.about.com/od/maincourses/r/Quinoa-Mushroom-Risotto-Quinotto.htm">here</a>, <a href="http://www.bonappetit.com/recipes/quick-recipes/2010/01/quinoa_risotto_with_mushrooms_and_thyme">here</a> and many more... clearly this risotto is nothing new but it's oh so good... i served my risotto with a fresh spicy italian chicken sausage. you can follow any of the recipes from the links provided above... </div>
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keeping it simple i stir-fried the quinoa with butter, onions, garlic, finely chopped mushrooms and a bay leaf... then added chicken broth. did not have good wild mushrooms so i simply used crimini mushrooms and used a mix of white and red quinoa... mainly for visual appeal. while the quinoa was cooking i added some italian parsley. that's about it... when the quinoa absorbed all the broth and was plumped up i folded in some grated parmesan. then heaped onto a plate and thoroughly enjoyed it with a fried sausage... of course i did not eat itty bitty amounts of it as the picture implies!</div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-69960612665007940102011-10-26T10:15:00.001-07:002011-10-26T12:08:39.643-07:00Spaghetti squash & fried mushrooms<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QMX4V_ouh3l-U0tA3DMFp32aTPA__8UpAz4XflGxYkUST0FSHgfDrg2mrekE-Et7FB5WuXFINtdOfgc8wD0SzJnSdjcmHuFhCeG9MWXNlPRwK0Md4xiwXChfPR_arnragxUF_W6YpSE/s1600/P1010012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QMX4V_ouh3l-U0tA3DMFp32aTPA__8UpAz4XflGxYkUST0FSHgfDrg2mrekE-Et7FB5WuXFINtdOfgc8wD0SzJnSdjcmHuFhCeG9MWXNlPRwK0Md4xiwXChfPR_arnragxUF_W6YpSE/s320/P1010012.JPG" width="253" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Z43f0kN_eZaoZckq6wYO_ftydqeR0fkCYfEg2mWGE3nqp7lPbOaZR-kebrIrfVGUSVc8Rws26OdLyewNFO_I6Wk86Zl-82TPR7xoD5jUAeOigp-TZr5PPqGzAWmCoibJvF4AUCMKyJk/s1600/P1010008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Z43f0kN_eZaoZckq6wYO_ftydqeR0fkCYfEg2mWGE3nqp7lPbOaZR-kebrIrfVGUSVc8Rws26OdLyewNFO_I6Wk86Zl-82TPR7xoD5jUAeOigp-TZr5PPqGzAWmCoibJvF4AUCMKyJk/s320/P1010008.JPG" width="314" /></a></div>
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spaghetti squash, <i>cucurbita pepo, </i>are<i> </i>a delight to cook, easy to flavor and yummy to eat. Cut them in half, no need to peel, do scoop out the seeds and stringiness in the center... roast them in the oven for 1 hour at 400 degrees F... when done score the inside with a fork and watch the strands tumble out. it's as easy as that. </div>
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while the strands appear spaghetti-like... hence the name... the taste is altogether squash-like... in a good way of course. the roasting process brings out a very mild sweetness which goes well with strong-flavored accompaniments. so you can garlic it up and stir-fry it, add spicy sausage and bake it, make an omelet with it, add stinky cheese and make a salad, put it in minty yogurt to make a raita, make squash bread, or a cake... this squash stays good for several weeks... maybe even a month after picking... so if you are in no hurry it waits patiently for you... unlike it's relative... the zhucchini. it's a small window with them. i often get anxious watching zhucchinis growing in my garden knowing that as soon as they're harvested I'll be busy slicing/dicing/freezing/frying/baking with them. inevitably several are given away to good homes... when you have a happy plant zhucchinis do weep out of the earth. </div>
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here i stir-fried roasted squash strands with lots of garlic and some salt... served it with mushrooms fried in butter... added some crushed black pepper and chopped chives... and topped it all with parmesan shavings. a simple, vegetarian meal.</div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-67601684206963711302011-10-19T15:55:00.000-07:002012-05-13T21:31:25.021-07:00Ridiculous chicken curry<div dir="ltr" style="text-align: left;" trbidi="on">
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when i'm famished and couldn't be bothered to mess with the macro setting on my camera...i make this ridiculous chicken curry....this is really for those days when i'm craving a home-made meal..the real deal but with minimum sweat... puree all of the following together: <u>tomatoes</u> (3 medium), <u>onion</u> (1/2), <u>garlic</u> (4-5 cloves), <u>ginger</u> (1 inch stick), fresh <u>cilantro</u> (a handful), <u>yogurt</u> (1/2 cup plain non-fat please), <u>cumin powder</u> (1 tsp), <u>turmeric powder</u> (1 tsp), <u>red chilli powder</u> (1 tsp or more)......slather'em onto chicken breast pieces, add salt, throw in a bay leaf and bake at 350 degrees F for 45 minutes....uncovered... since i like a thicker curry. eat with naan/roti/bread/rice. </div>
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i learned to make this years ago from a certain ms.mangeshkar. happy birthday pinky!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8k-Cv5Oe4C1T4p505F6DeQDbRk0ZQVC1WRZe4Ug4bXvgkSnmxAWXvNigE_QExUC_5Tyl_x5JiI6RpvBKSFHPh217oo3K7k8dZuLkTXGqxQfiufTqobpK4LIurGd9od2C0fmA8TIRBoLU/s1600/P1010137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8k-Cv5Oe4C1T4p505F6DeQDbRk0ZQVC1WRZe4Ug4bXvgkSnmxAWXvNigE_QExUC_5Tyl_x5JiI6RpvBKSFHPh217oo3K7k8dZuLkTXGqxQfiufTqobpK4LIurGd9od2C0fmA8TIRBoLU/s320/P1010137.JPG" width="246" /></a></div>
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these butter cookies are delicious. eat with a glass of cold milk.</div>
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<i>Ingredients</i>: 1.5 sticks unsalted butter at room temperature, 1/2 cup sugar, 1/2 tsp vanilla extract, 1 & 3/4 cup all purpose flour, 1 egg, 1/2 tsp salt, 1/4 cup dried cranberries- chopped, 1/4 cup pecans- chopped</div>
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pre-heat oven to 350 degrees F. mix butter and sugar well, add vanilla extract and flour and mix until the flour is incorporated...it will be a crumbly mix. now add the egg and continue mixing...add nuts and cranberries. form tablespoon sized balls, flatten.....place on cookie sheet....bake for 12-15 min...since individual ovens vary, i'd suggest watching the first batch closely to get the exact time right for you. makes about 18 cookies. </div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-51468244214366658442011-10-16T13:52:00.000-07:002011-10-16T13:55:06.193-07:00Roasted vegetable & bean soup<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoXEviDIiE4olc3pxv4IG9tB_Ay-xscrrI-2YU1izz-pVCNX2_MpgDzXrgcEZt6fUg70rvdMbqH-0nbjDOd2eSlvbJcqkYgc31CjW7LeBTm3hmPQ4mhyphenhyphenopT1gkg686yf4Rfc2na8Rhdc/s1600/P1010132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoXEviDIiE4olc3pxv4IG9tB_Ay-xscrrI-2YU1izz-pVCNX2_MpgDzXrgcEZt6fUg70rvdMbqH-0nbjDOd2eSlvbJcqkYgc31CjW7LeBTm3hmPQ4mhyphenhyphenopT1gkg686yf4Rfc2na8Rhdc/s640/P1010132.JPG" width="640" /></a></div>
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<em>Ingredients</em>: 1/2 cup fresh shelled cranberry beans ( or fresh beans of your choice), 1 large sweet red pepper, 1 small-medium sized eggplant, 5 large cloves of garlic, 2 cups veggie stock, 1 <a href="http://gardener.wikia.com/wiki/Capsicum_chinense_'Jamaican_hot_chocolate'">jamaican chocolate pepper</a> or any habanero pepper, 1 bay leaf, 1 tsp cumin powder, salt to taste, sour cream/corn/black beans/cilantro for garnish </div>
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preheat oven to 400 degrees F. cover eggplant and garlic in foil and roast in oven for 30-35 minutes and roast the sweet red pepper for 15 minutes uncovered. squeeze garlic pulp out of the pods once it is cooled. boil shelled beans in veggie stock with cumin powder and bay leaf. when beans are cooked through and soft, puree the beans in stock with roasted eggplant, roasted sweet red pepper, garlic pulp and jamaican chocolate pepper. don't puree the bay leaf. interestingly cooked cranberry beans looked nothing like the fresh pretty speckled beans.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOevxZcO09g1GNskIwXtb_rEp6G5ox6rY-eg1EJpIr6ZJTQ-2FfGifALAMdlD1o6nqswlcj2HqARaqgZ5jz_zGoLMwQigqIXgoqY9RcSzTnLhyphenhyphennRUcwUC12ToXMWDE3nBy1RwLvYe7GlE/s1600/P1010122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOevxZcO09g1GNskIwXtb_rEp6G5ox6rY-eg1EJpIr6ZJTQ-2FfGifALAMdlD1o6nqswlcj2HqARaqgZ5jz_zGoLMwQigqIXgoqY9RcSzTnLhyphenhyphennRUcwUC12ToXMWDE3nBy1RwLvYe7GlE/s320/P1010122.JPG" width="256" /></a></div>
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.....after cooking they appeared almost uniformally greyish. a pity...though they tasted very good in the soup. pour the puree back into the pot and let the soup simmer for a few minutes. serve with a dollop of sour cream, black beans, corn and cilantro. i kept it vegetarian but you can add bite sized chicken pieces during the last simmer and cook the soup for a little longer to incorporate flavors. </div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-20346044901342645552011-10-15T13:29:00.000-07:002011-11-02T17:48:43.846-07:00Creamy fennel & onion soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0pXJ1dEmy8d6JzxqhFCioNPYwYjdlahw4GvFzrSVCFOUsfVZUuG92pXFzRhxrad3qJ2ri7sI25RST58Oy3MAdu1aCbH_w8vrMIAEUS1wONa5sjhe6mt1U56fULaxcODh_q2iX3N8u9Y/s1600/P1010121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0pXJ1dEmy8d6JzxqhFCioNPYwYjdlahw4GvFzrSVCFOUsfVZUuG92pXFzRhxrad3qJ2ri7sI25RST58Oy3MAdu1aCbH_w8vrMIAEUS1wONa5sjhe6mt1U56fULaxcODh_q2iX3N8u9Y/s400/P1010121.JPG" width="300" /></a></div>
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a savory and comforting soup. chop up an onion and 1/2 a fennel bulb and sautee in some butter. if you dont have fennel bulbs you could add 2 tsps of fennel seeds to the onion-butter mix. add 2 tbsps of flour to the mix and when the flour smells raw no more stir in some veggie or chicken broth. flour will thicken the broth.....let this simmer for a few minutes, puree it in a blender...add salt if it needs some..serve with a sprinkle of grated carrots...i like to eat it with a hunk of fresh sourdough bread.</div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-97686322345680602011-10-07T11:10:00.000-07:002011-10-07T11:38:07.472-07:00Tomato flavored quinoa with field peas<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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<a href="http://en.wikipedia.org/wiki/Quinoa">quinoa</a> was cooked following the <a href="http://republicofcurries.blogspot.com/2011/09/tomato-riceor-spanish-rice.html">tomato rice</a> recipe. i mixed in 1/2 a cup of cooked field peas at the end to make the dish heartier....sort of a rice and beans but with quinoa instead... perfect for a cold fall day. you can serve this with all kinds of greens, vegetables or meats. i kept it simple with a spritz of lemon. </div>
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cook the quinoa until it has absorbed all the water and the individual seeds are plumped up and translucent....i'm not very good at judging how much water is needed so i had to add some water halfway through while they were cooking.....it still turned out good.<br />
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Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-88998480550308784912011-10-06T18:45:00.000-07:002011-10-06T18:54:56.511-07:00Portraits of Andimadam<iframe allowfullscreen="" frameborder="0" height="225" src="http://player.vimeo.com/video/18261826?title=0&byline=0&portrait=0" style="height: 225px; width: 581px;" webkitallowfullscreen="" width="400"></iframe><br />
By <a href="http://vimeo.com/joshgibson">Josh Gibson</a> on <a href="http://vimeo.com/">Vimeo</a><br />
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teaser for a documentary promoting <a href="http://www.sahaya.org/">sahaya</a>....i can't wait for the full movie to be out and for the word to spread about this lovely organization doing it's part to help the less fortunate kids all over the world. watch this in the meantime...Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-50351893319826284372011-10-06T18:14:00.000-07:002011-10-06T18:31:18.385-07:00Fish xacuti<div class="separator" style="clear: both; text-align: center;">
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all this <a href="http://gourmanandi.blogspot.com/2011/10/xacuti-fritto-misto.html">xacuti talk</a> had me wanting some for myself..you do need quite a few ingredients but it's so good and so easy to make. great for a bleak rainy wintry california evening. I made a curry instead of <a href="http://gourmanandi.blogspot.com/2011/10/xacuti-fritto-misto.html">anandi's incredibly yummy looking fried version</a>. i followed <a href="http://indianfood.about.com/bio/Petrina-Verma-Sarkar-17036.htm">petrina verma sarkar's</a> recipe for fish xacuti <a href="http://indianfood.about.com/od/fishandseafoodrecipes/r/fishxacuti.htm">here</a>. keeping everything else the same i made a few following changes: added 2 chopped tomatoes and lots of spicy red serrano peppers to the onions while they were frying and instead of vinegar i used tamarind paste. and i used tilapia fish cut into small bite sized pieces....... do make this when you get a chance. </div>
Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-38596821609251512272011-10-03T13:15:00.000-07:002011-11-02T17:49:11.511-07:00Habañero cream cheese flan<div class="separator" style="clear: both; text-align: center;">
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adapted from a recipe published in "<a href="http://www.amazon.com/Sweet-Heat-Dessert-Chile-Lovers/dp/0898158176">sweet heat</a>" by melissa stock & dave dewitt, published by ten speed press in 1996. <a href="http://en.wikipedia.org/wiki/Habanero_chili">haba<span class="Apple-style-span" style="color: black; font-family: sans-serif; font-size: 13px; line-height: 19px;">ñ</span>ero peppers</a> with their slow lingering heat are apparently perfect for creamy sweet desserts... here their heat develops slow on the palate with the creamy flan subduing the heat just enough... no tears... just a satisfying burn in the mouth. i did not have habañero powder which the recipe demanded... so used one whole pepper... seeds and all... i must have licked my fingers after handling the chopped pepper.....my lips were burning for hours afterwards... these were some good peppers...thanks mark.</div>
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<i>Ingredients</i>: 1 cup granulated sugar, 1/2 cup water, 6 eggs, 1 & 3/4 cups water, 1 (14 ounce) can sweetened condensed milk, 1 (8 ounce) pack cream cheese at room temperature, 1 whole habañero pepper</div>
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preheat oven to 300 degrees F. in a heavy saucepan combine sugar and 1/2 cup water to prepare the caramel...cook over low heat stirring occasionally...when sugar dissolves turn the heat up and boil it till syrup turns golden brown. pour this caramel into an ovenproof round baking dish and swirl it around quickly to coat the bottom as well as sides of the dish. caramel hardens quickly so do this step speedily.</div>
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in the blender, combine eggs, water, condensed milk, cream cheese and the habañero.... puree until smooth and pour this into the caramel-lined dish...the recipe calls for placing the dish in a water bath while baking for 70 minutes...i skipped the water bath...and my flan still turned out quite good...moist and tender not hard or cakey... however i will try it with the waterbath next time to tell a difference.</div>
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cover and refrigerate for an hour or so until really well chilled... turn the flan over onto a large plate...loosening the sides with a sharp knife before hand helps...enjoy chilled slices....</div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com2tag:blogger.com,1999:blog-2304244646637418195.post-26781551877922438152011-09-27T18:49:00.000-07:002011-09-30T10:30:19.613-07:00Idiyappam upma<div class="separator" style="clear: both; text-align: center;">
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ok the yellow sort of hurts my eyes too...but trust me this tastes good...you can tone down the turmeric...i followed the recipe for idiyappams <a href="http://republicofcurries.blogspot.com/2011/09/idiyappam-with-curry.html">here</a>... added 1 tsp turmeric powder to the rice flour which gave it the yellow color. steamed the idiyappams (~16) and then crumbled them up. </div>
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to make upma, i heated 1 tbsp oil, added chopped onions (1/2), mustard seeds (1tbsp), red chilli flakes (2 tsp) and fresh grated ginger (1 tsp)...when the mustard seeds sputtered i added crumbled idiyappams, fresh cilantro (handful), salt (to taste) and 2 tbsp lemon juice. tossed everything together to mix salt and lemon juice evenly. turned the heat off...let it sit for a few minutes for the flavors to develop.Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-51770436237451723582011-09-26T10:23:00.000-07:002011-09-26T10:24:07.041-07:00Goodbye summer.......<div class="separator" style="clear: both; text-align: center;">
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Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-15605131586953665072011-09-25T18:32:00.000-07:002011-11-02T17:49:45.157-07:00Anyone can bake...saga continues...<div class="separator" style="clear: both; text-align: center;">
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brown sugar gives this cake a rich taste and the chocolate frosting is so easy to make! for frosting i reduced the amount of sugar from 2 to 1.5 cups keeping everything else the same. i did not bake 2 cakes.....instead poured all the batter into one pan and baked it whole....umm and for some reason my caramel sauce curdled....i still used it since it tasted fine... no idea what happened there though.....eat with a glass of cold milk.</div>
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<tr><td class="tr-caption" style="text-align: center;">Any One Can bake; Royal Baking Powder 1929</td></tr>
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</div>Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-39256286670098707762011-09-25T15:01:00.000-07:002011-09-25T15:42:12.132-07:00Zhucchini, fig & caramalized onion pizza<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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follow the basic pizza crust recipe <a href="http://allrecipes.com/recipe/basic-pizza-crust/detail.aspx"><span style="color: black;">here</span></a>....add lots of finely chopped garlic and 1 tbsp fennel seeds to the dough. let dough rise for 30 min - 1 hour. roll out dough onto an oiled and semolina flour coated pizza tray. prebake as mentioned in the pizza crust recipe. top with pizza sauce, zhucchini and ripe fig slices and caramalized red onion. add some cheese- i used a mix of mozzarella and parmesan. continue baking at 425 degrees fahrenheit till done. </div>
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<em>homemade pizza sauce</em>: heat oil (1 tbsp), saute garlic (4 cloves- chopped) and fennel seeds (1 tbsp). add tomatoes (5 medium romas- chopped)...add a handful of fresh basil....add salt...cook down to a mush..puree in a blender. spoon onto the pizza crust when it's ready.</div>
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<img height="72" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZoW6NvEfBm_D8Y0VbXnHHt7jruDo_P69jtFaykNq5ec-lTaLDccylC7wIkGGB8POfCThEuzTEqR2U0WMIoLCB44WR2l7xYaueEiq3BGhldhbKfHVHuSbtZpRQTdxDDD5W_FqXGCUJ3U/s400/P1010053.JPG" style="filter: alpha(opacity=30); left: 238px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 186px; visibility: hidden;" width="96" />Kartikahttp://www.blogger.com/profile/03135613996293197104noreply@blogger.com0tag:blogger.com,1999:blog-2304244646637418195.post-76910026752279787442011-09-24T15:02:00.000-07:002011-09-25T13:23:17.098-07:00Spicy scrambled eggs<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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roll into chapatis and rotis or fill between two slices of bread. "egg bhurji" as we indians call it is quite a versatile comfort food. what makes it indian?...... spices: turmeric, cumin, red chillies, garlic and ginger. i also throw in some chopped onions and seasonal vegetables. so we have zhucchinis and tomatoes featured here. eggs courtesy hester and geri...... </div>
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<br /><em>Ingredients</em>: 6 eggs, 1/2 red onion, 1 large tomato- chopped, 1 small zhucchini- sliced, 1 tsp, turmeric powder, 1 tsp cumin powder, 1 tsp red chilli powder, 2 cloves garlic-chopped, 1 tsp ginger powder, salt to taste, 1 tbsp oil.</div>
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heat oil, add onions, all the spices, and when onions are translucent, add salt, tomatoes and zhucchinis. cook down to a mush...add eggs...scramble away...eat.</div>
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