Archive for July, 2011

Dal Makhani

madras

Aka Madras Lentils

1 cup whole dried urad or black lentils
1/3 cup dried kidney beans
1 tablespoon ginger, grated
1 teaspoon fennel seeds, coarsely ground
red chili powder, to taste
1 teaspoon turmeric powder
5-6 cups water

3 tablespoons ghee (clarified butter) or oil
1/2 teaspoon cumin
2 cloves garlic, grated
1 tablespoon ginger, grated
1 onion, diced
2 tomatoes, diced
1/2 teaspoon garam masala or prepared curry powder
1/2 cup cream.
1 1/2 teaspoons salt

Wash lentils and beans well and allow to soak in fresh water for a minimum of 8 hours or overnight
drain completely
cook the soaked lentils and beans in water with chili powder, crushed fennel seed, turmeric, and 1 tablespoon grated ginger for 1 hour or until tender
lightly mash and set aside

Heat oil or butter in a heavy bottomed pot
add onions and brown
add cumin, garam masala, ginger, garlic, and heat through
add chopped tomatoes and cook until tomatoes break down
add mashed lentils and beans
add salt and adjust seasoning
add water if necessary to adjust consistency
simmer on a low flame for 15-20 minutes
add cream and let it simmer for an additional 5 minutes

Serve hot with Indian bread or with rice

July 21, 2011 at 1:04 pm Leave a comment

Asian Slaw

1/4 cup rice vinegar
1 teaspoon sugar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 teaspoon garlic chili sauce
1/4 cup sweet Thai chili sauce
6 cups cabbage, shredded
1 cup shredded carrot

Combine all the seasonings in a lidded container and shake until well combined
pour over cabbage and carrot and mix to coat well

Prepare ahead or serve immediately

July 7, 2011 at 3:26 pm Leave a comment

Classic Bolognese Sauce

1  15 ounce can tomato sauce
2 tablespoons tomato paste
1 cup chicken or beef stock (or water)
1 pound ground meat (beef or combination of beef, pork, and/or veal)
1/4 cup dry wine
1/4 cup milk or cream
1 onion, diced
1 clove garlic, minced
1 carrot, diced
1 rib celery, diced
oil for sautéing
salt and pepper

Sauté onions, celery, carrot, and garlic
when softened add meat
cook meat until no longer pink and liquid has evaporated
add tomato sauce, tomato paste, stock, and wine
combine well and simmer for 30-45 minutes
stir in milk and cook for another 15 minutes
salt and pepper to taste

July 1, 2011 at 11:03 am Leave a comment


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