August 17th, 2006 by alice
Tags: Called, Dont, Gumbo, Healthy, Its, Know, Why
INGREDIENTS
- 1packagesausage(I use Smoked sausage)
- 1cancorn
- 1canstewed tomatoes(I use DelMonte with mexican seasonings)
- 2cupsMinute Rice
- 1canchicken broth
- 1cupwater
- 1tablespoonchicken bouillon(you can substitute water/bouillon with another can of chicken broth, Bouillon gives a better flavor.)
DIRECTIONS
- Fry the sausage in its own juices with 1/2 cup water until water is evaporated.
- Add all the ingredients to the sausage EXCEPT rice.
- Let boil and reduce heat to medium for about 10 min.
- Turn off and add rice.
- Cover and let sit for 10 more minutes.
- VOILA.
- It’s healthy and soooo good.
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August 17th, 2006 by alice
Tags: Bake, Candy, Mohn, Sesame
INGREDIENTS
- 1/2cupwhite sugar
- 2cupshoney
- 1tablespoontahini
- 4cupspoppy seeds
- 2cups choppedalmonds
DIRECTIONS
- In a saucepan, combine the sugar, honey, tahini, and poppy seeds.
- Cook the mixture over a low heat until thick, about 30 minutes (stir constantly).
- Add the nuts and stir well.
- Wet a wooden board and pour the mixture onto it.
- Pat down the mixture with your hands (CAUTION: Hot!!) or a wet spatula until the candy is about 1/2 inch thick.
- Let cool.
- Slice with a wet knife into diamond shape pieces.
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August 17th, 2006 by alice
Tags: Cakes, Chocolate, Molten, Warm
INGREDIENTS
- 6ouncesbittersweet chocolate(good quality)
- 2/3cupunsalted butter
- 1/3cupwhite sugar
- 6egg yolks
- 3egg whites
- 1/3cupall-purpose flour
-
For coating moulds
- 2tablespoonsbutter
- 2tablespoonswhite sugar
- 1 1/2teaspoonscocoa powder
DIRECTIONS
- Preheat oven to 425 degrees.
- Butter six 6-ounce custard cups, souffle dishes or other moulds.
- Mix the 2 Tbsp sugar and cocoa powder together and dust the inside of each mould.
- Set aside.
- Melt chocolate and 2/3 cup butter together over low heat.
- Cool slightly.
- Beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes).
- Pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy.
- In a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes).
- Fold egg whites into chocolate mixture along with flour.
- Pour into moulds.
- Bake for 7 minutes until edges are set, but centre is still jiggly.
- Cool for 5 minutes and carefully remove to serving dishes.
- Serve with whipped cream or good quality French Vanilla or Coffee ice cream.
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August 17th, 2006 by alice
Tags: Chane, Dalsavoury, Doodhi, Lentils, Subru, Uncles, Yellow
INGREDIENTS
- 1cupchanna dal, cleaned,washed,soaked in water and drained
- 2teaspoonsturmeric powder
- 1/2teaspoonred chili powder
- 2 1/2teaspoonssalt
- 4-5cupswater
- 3-4clovesgarlic, peeled,washed and finely chopped
- 2mediumgreen chilies, washed and chopped
- 1/2inchfresh ginger, peeled,washed and finely chopped
- 2mediumonions, peeled,washed and finely chopped
- 1largeonion, peeled,washed and finely chopped
- 2tablespoonsoil
- 2teaspoonscumin seeds
- 1largetomato, washed,peeled and chopped into 1 inch sized cubes
- 1mediumtomato, washed,peeled and chopped into 1 inch sized cubes
- 1largewhite pumpkin, washed,peeled,de-seeded and diced into cubes(we call it ‘doodhi’ in Hindi, You should have about 1 1/2 cups of pumpkin chopped into cubes)(optional)
- 1/2cup driedkasuri methi, crumbled between your palms
DIRECTIONS
- Heat oil in a pressure cooker or pot on medium flame.
- Once the oil is hot, lower flame and add cumin seeds to it.
- Allow to crackle.
- Once it stops crackling, add ginger, garlic, onion and green chillies.
- Mix well and stir-fry until the raw smell of ginger and garlic is gone, and the onions are softened.
- Drain the chana dal (lentils) and add it to the ginger-garlic mixture. Then, add the turmeric powder, kasoori methi, red chilli powder, salt, white pumpkin and the tomatoes.
- Mix well and add water to allow the lentils to cook.
- Cover and cook on medium flame for 20 minutes or till the lentils are soft {upto 3-4 whistles in your pressure cooker should be heard before you remove the cooker from heat}.
- Serve with rotis or bread or Dad’s Half-way Sindhi and half-way yellow rice recipe.
- Enjoy!!!!!
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August 17th, 2006 by alice
Tags: Beans, Beansloo, Bhajifrench, French, Pota, Subru, Uncles
INGREDIENTS
- 1mediumpotato, washed,peeled and cut into cubes
- 1smallpotato, washed,peeled and cut into cubes
- 1 1/2cups washed ends trimmed and choppedFrench beans
- 1 1/2teaspoonsturmeric powder
- 1/2teaspoonred chili powder
- 1 1/2teaspoonscoriander powder
- 1teaspoonmustard seeds
- 1teaspooncumin seeds
- 2mediumonions, peeled,washed and finely chopped
- 3clovesgarlic, peeled,washed and finely chopped
- 2mediumgreen chilies, washed and chopped
- 1inchfresh ginger, peeled,washed and finely chopped
- 3tablespoonsoil
- 2mediumtomatoes, washed,peeled and chopped
- 2teaspoonssalt
DIRECTIONS
- Heat oil in a pot on medium flame.
- When it’s hot, lower flame and add mustard seeds and cumin seeds.
- Allow the seeds to splutter and crackle in the hot oil.
- Once they stop doing that, add ginger, garlic, onions and green chillies to the oil.
- Mix well and stir-fry for 5-7 minutes or until the raw smell of ginger and garlic is gone and the onions are softened.
- Add potatoes, mix well and cover the pot.
- Cook on medium flame for 5-7 minutes.
- Uncover, mix once and then add turmeric powder, red chilli powder and corriander powder.
- Mix once again and then add the chopped French beans.
- Mix well, cover the pot with a tight-fitting lid and allow the veggies to cook on medium flame for 5 minutes.
- Uncover, add tomatoes and salt.
- Mix well and cover the pot with the tight-fitting lid.
- Allow to cook for 10 minutes on medium flame.
- Uncover, mix once and then cover the pot again.
- Allow the veggies to cook for 5 minutes on medium flame or until the tomatoes are softened and the veggies are tender and cooked well.
- Remove the pot from flame.
- Serve hot with Indian flatbreads (rotis) or bread or parathas.
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