January 28th, 2006 by alice
Tags: Channa, Chickpeas, Curry, Lov, Masaladelicious, Subru, Uncles, Well
INGREDIENTS
- 2cupschickpeas, soaked overnight in plenty of water
- 4smallonions, peeled, washed and finely chopped
- 5-6garlic cloves, peeled, washed and finely chopped
- 2inchesfresh ginger, peeled, washed and finely chopped
- 1-2mediumgreen chilies, washed, ends trimmed and slit
- 1tablespooncumin seeds
- 4tablespoons pure wessoncanola oil
- 1 1/2teaspoonsturmeric powder
- 3teaspoonscoriander powder
- 2bay leaves
- 1/2teaspoonbaking powder
- 1/4cupwater, to cook tomatoes
- 2mediumtomatoes, washed, peeled and finely chopped
- 3/4teaspoonred chili powder
- 3teaspoonssalt
- 1teaspoongaram masala powder
- 1/2cuptamarind juice
DIRECTIONS
- Soak the chickpeas overnight in a large pot in lots of water.
- The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
- Bring to a boil.
- If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder.
- Boil until the chickpeas are tender.
- Remove from heat and keep aside.
- Heat oil in a large pot on high flame.
- Once its hot, toss in the cumin seeds.
- Allow to crackle.
- Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef’s Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}.
- Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
- Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
- Add turmeric, red chilli and corriander powders.
- Mix well and stir-fry for 5 minutes on medium flame.
- Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
- Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
- The consistency of the tomato mixture should be mushy and in simpler words, really soft.
- Add 3 tsps.
- of salt.
- Mix well.
- Add a little shy of 1/2 cup tamarind juice.
- Stir in garam masala powder.
- Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
- Mix well and boil on high flame for 10 minutes.
- Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.
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January 28th, 2006 by alice
Tags: Capers, Fried, Roastedsparagus
INGREDIENTS
- 2 1/2tablespoonsolive oil, divided
- 2lbs medium-sizeasparagus, ends trimmed
- salt & freshly ground black pepper
- 1/4cup largecapers, drained
DIRECTIONS
- Preheat oven to 500°; place asparagus on baking sheet and drizzle with 1/2 T olive oil; roll asparagus around until it and pan are lightly coated; season with salt and pepper.
- Roast until tender-crisp and bright green, about 5-8 minutes and plate; meanwhile heat the remaining 2 T oil in a small skillet; deep fry the capers in the oil for 1 minute; transfer capers with a slotted spoon and sprinkle over the asparagus.
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January 28th, 2006 by alice
Tags: Bake, Cake, Strawberry
INGREDIENTS
- 1angel food cake
- 4 (3 ounce)packagessugar-free strawberry gelatin
- 2packagessugar-free instant vanilla pudding mix
- fresh strawberriesor frozen strawberries
- 1-2containerCool Whip
DIRECTIONS
- Cut Angel food cake into bite size pieces and place in 13×9 pan.
- Mix strawberry jello according to directions on package and pour over cake.
- Place fresh or frozen strawberries over cake.
- Place in refrigerator. After set, mix pudding according to package directions and spread on top of cake, then top with cool whip.
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January 28th, 2006 by alice
Tags: Apple, Cake
INGREDIENTS
- 1cupoil
- 3eggs
- 1 3/4cupssugar
- 2teaspoonsvanilla
- 2cupsflour
- 1teaspoonbaking soda
- 1teaspoonsalt
- 2teaspoonscinnamon
- 2cups peeled and dicedapples
- 1cup choppednuts
DIRECTIONS
- Mix the oil, eggs, sugar and vanilla.
- Add the flour, soda, salt and cinnamon.
- This will be a very stiff batter.
- Stir in the apples and nuts.
- Pour into a greased and floured9 x 13 pan.
- Bake at 325 degrees Fahrenheit for 1 hour.
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January 28th, 2006 by alice
Tags: Cake, Chocolate, Earl, Grey, Tea
INGREDIENTS
-
Cake
- 2 earl greytea bags
- 2/3cupboiling water
- 8ouncessemisweet chocolate or bittersweet chocolate, chopped(NOT UNSWEETNED)
- 2/3cuporange marmalade
- 1cupunsalted butter, room temp
- 1cupgranulated sugar
- 6largeeggs
- 1/3cup choppedwalnuts
- 2teaspoonsvanilla extract
- 2cups all purposeunbleached flour
- 1 1/2teaspoonsbaking powder
-
Glaze
- 1/2cupwhipping cream
- 6ounces choppedsemisweet chocolate or bittersweet chocolate(not unsweetned)
DIRECTIONS
- Preheat oven 325 degrees.
- Place rack to centre.
- Grease 10 inch angel food pan.
- Place tea bags into a measuring cup and pour over 2/3 cup boiling water.
- Let steep 6 minutes.
- Remove tea bags, squeezing any liquid into the cup.
- Let cool to room temp.
- Melt chocolate in the top of double boiler until smooth.
- Remove let cool.
- Puree marmalade in processor or thru a seive.
- Set aside.
- Using electric mixer beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in the melted chocolate.
- Now stop using mixer and use the wooden spoon, for combining.
- Stir in the marmalade, walnuts, and vanilla.
- Combine the flour, baking powder in a bowl.
- Beat in the flour mixture, alternating with the cold tea into the chocolate mixture in two additions.
- DO NOT OVERBEAT– Pour the batter into prepared pan.
- Bake until tester comes away clean– about 60- 70 minutes.
- Transfer to wire rack and cool 15 minutes.
- Using a sharp knife cut around the edges to loosen then turn out.
- Cool completely.
- Bring the cream to a boil, and pour over the chopped chocolate.
- Let stand to melt.
- stirring now until smooth.
- Place cake onto plate– Glaze the top and letting glaze drip down the sides of cake.
- Cover with a dome top.
- Store at room temp.
- Can be made the day before serving.
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