Wednesday, November 10, 2010
Tuesday, November 9, 2010
Thursday, November 4, 2010
Monday, November 1, 2010
Winter Vegetable Masala
Sautee whole spices in olive oil:
black cardamon, cinnamon stick, cloves, cumin seeds, peppercorns
Add a cup+ pureed onion/garlic/ginger and add ground spices:
coriander, tumeric, chili, salt
Sautee until oil separates
Add a can of chopped tomatoes (or about equal amount of tomatoes as onion paste)
Sautee some more so flavors blend. Add tamarind paste or a lil sugar if it needs sweetness
Add vegetables: chopped, peeled kabocha squash, rutabagas & carrots (or any you like)
Cook until vegetables are tender, sauce has thickened and flavors are melded. Adjust S & P, sweetness, and chili.
Curried Mashed Potatoes
Boil peeled or unpeeled potatoes til tender
Sautee cumin seeds and mustard seeds in oil or butter
Mash potatoes with coconut milk, butter, salt & pepper, spices in oil, curry powder
Soak yellow split peas overnight if you can
Change water and boil for about an hour or until soft
Drain most of the cooking liquid
Add some onion/garlic/ginger puree
plus ground green cardamon & coriander, or curry powder if that's what you have
S & P & chili (optional)
Cook 15 min. more & process with a mixer for a smoother consistency, if you wish.
Grate or finely chop cucumbers, carrots, green peppers, whatever crunchy raw vegetables you have on hand
Mix with yogurt, S & P, a bunch of chopped mint, a few dashes of cumin, and a little sugar
Green Tomato Chutney
Boil 3 tbsp cider vinegar and 3 tbsp sugar
Add chopped green tomato, chili flakes, fresh ginger and a few cumin seeds.
Simmer for 20 minutes and if inclined, put in sterilized jars or just keep in the fridge for a week or two.