Posts filed under ‘Sides & Salads’

Baked Punjabi-style Samosa

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I’ve mentioned before that I don’t like to deep-fat fry. Don’t get me wrong, I love fried foods, I just hate the clean up and disposing of the used oil when done. So, here’s my  baked version.

1 russet potato (peeled, cubed, and boiled until fork tender)
2 tablespoons ghee or butter
1/2 cup chopped onion
2 teaspoons finely grated ginger
1 clove garlic, grated
1/2 teaspoon cumin
1/2 teaspoon garam masala or prepared curry
1/2 teaspoon coriander
1/4 teaspoon turmeric
cayenne to taste
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoon finely chopped fresh cilantro
1 box store-bought pie crust, thawed
1 egg, beaten

Preheat oven to 375ºF

Drain and smash cooked potatoes coarsely

Over medium-high heat melt the butter in a pan
add onion and cook until translucent and just starting to brown
add ginger and garlic and cook a minute more
stir in the spices and salt
add potato
stir until well combined
move to the fridge to cool

While the filling cools roll out the pie crust, just enough to thin it a little bit
cut circles about 6” in diameter using a small bowl or cutter as a template
you should be able to make approximate 8

Cut the circles in half and elongate dough a little bit
brush edges with egg wash
fold edges over and press down firmly to seal
if the dough becomes too soft while working, simply pop the whole baking sheet back in the freezer for a few minutes
spoon about 1 tablespoon of filling onto each half circle
pinch closed and set aside

samosa

When all the samosas are filled, brush them with egg wash
place on a baking sheet
bake for 15-20 minutes until golden brown
cool about 5 minutes
serve hot with your favorite chutney

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July 10, 2018 at 9:57 pm Leave a comment

Baba Ganoush

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1 eggplant
1/4 cup tahini
2 cloves garlic
1/4 cup lemon juice
1 tablespoon olive oil
salt
pepper
pinch cumin
pinch cayenne

Preheat oven to 400°F

Cut the eggplant in half
sprinkle with salt
roast in hot oven for 20-30 minutes

With a spoon remove the roasted flesh from the skin
put in a food processor
add the rest of the ingredients
pulse until almost smooth
season to taste

January 28, 2018 at 9:40 pm 2 comments

Spicy Thai Style Shrimp Salad – A small batch

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Dressing
1 tablespoon lime juice
1 tablespoon lemon juice
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon garlic-chili sauce

Mix all ingredients together and set aside

1/2 pound large shrimp, cleaned and cooked
2 cups thinly sliced assorted vegetables
(cucumber, carrot, bell pepper, avocado, tomato, shallot)

Combine the ingredients
toss with dressing

Garnish with a drizzle of peanut sauce, chopped peanuts, mint, and or cilantro
serve over rice or rice noodles

 

June 20, 2017 at 9:41 pm Leave a comment

Red Lentil Dal

dal

The original recipe came from The New York Times by Nigella Lawson. I didn’t feel the need to reduce the amounts for my usual small batch, I’m looking forward to leftovers. But I did change a few ingredients and or measurements. And I used a pressure cooker to speed up cooking time, while Nigella’s version is done on the stove top.

2 tablespoon vegetable oil or ghee
1 medium onion, diced
1 medium sweet potato, diced (or a cup of diced butternut squash)
1 inch fresh ginger, grated
2 garlic cloves, minced
1 generous squirt of sriracha (or not)
1 – 1 1/2 cups dry red lentils
1/2 teaspoon prepared curry
1/2 teaspoon sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 tomatoes, diced (or canned as the original recipe states, or even tomato sauce)
salt and pepper
4 cups water or stock (I did half and half)
1/2 can of coconut milk (be sure to shake the can before opening to combine the milk with the fat)

Sauté onion over a medium-low flame until softened
add sweet potato, and sauté for about 5 minutes
add fresh ginger and garlic, stir to combine
reduce heat to low

Add lentils and dry seasoning to the pot
stir until lentils are well coated
add tomatoes and water
cover, raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer
cook for 12-15 minutes (double the time for stove top version)

Once the main cooking time is complete, release the pressure from the cooker
stir in coconut milk and season to taste with salt and pepper

stir vigorously to combine and break up the lentils and sweet potatoes
if the dal is to thick, add more water or stock
if it’s too loose, cook uncovered to reach desired consistency

Garnish with cilantro and shredded coconut.

Some of the comments mentioned adding baby spinach. I may do that for the next batch.

May 4, 2017 at 4:16 pm Leave a comment

Onion Rings – A small batch

onion rings

How is it that I’m only now finding out that onion rings can be made at home with store-bought pancake mix!? Actually that’s probably a good thing.

1 large onion
1/3 cup pancake mix
oil for frying

Cut a 1/2 inch across the equator of the onion, separating the rings (save the rest for another recipe)

Prepare the mix, keeping it slightly thicker than when you’d make pancakes

Heat the oil, test with a drip of batter
dip and coat the onion rings in the batter
and fry until golden brown

Sprinkle with salt and serve hot

April 29, 2017 at 2:05 pm 1 comment

Polenta – A small batch

polenta

Things to know about making perfect polenta every time
1. polenta = cornmeal Any variety can be used
2. presoak the cornmeal before cooking
3. the best ratio is 5:1, water to cornmeal

2 1/2 cups water
1/2 teaspoon salt
1/2 cup cornmeal
1 tablespoon butter
splash of cream

First, presoak the cornmeal
Pour the cornmeal and 1/2 cup of cold water into a bowl
whisk so there are no lumps
then allow to sit for a minimum 10 minutes (the longer the soak, the shorter the cooking time)

Next, pour the remaining 2 cups of water and salt into a pot, and bring to a boil

Now, gradually whisk in the cornmeal and cold water mixture

Let the cornmeal and water come to a boil
then let simmer gently

stir frequently, so there’s no sticking
cook until desired thickness is reached, about 20-30 minutes

At the end, stir in the butter and the cream

Leftover can be chilled, sliced, and fried, then served with maple syrup or a sprinkle of sugar.

February 26, 2017 at 6:37 pm Leave a comment

Shrimp and Pork Pot Stickers – A smaller batch

potstickers

aka Gyoza, Dumplings, Mandoo, or Dim Sum

I find it odd that on the Central Coast of California, certain Asian ingredients are hard to find; including, but not limited to round dumpling wrappers. I was able to find the square ones and egg roll size, and I guess I could have just used a round cookie cutter on them. But I took the opportunity to expand my skill set and learn to make my own.

I followed the recipe and instructions for the wrappers at Just One Cook Book. Though you can find recipes and instructions all over the web. I did do a few things differently however: I didn’t sift the flour. I used my stand mixer to knead the dough. And I used a press to form the dumplings.

24 gyoza skins

Filling
8 ounces shrimp, shelled, deveined, and chopped
4 ounces pork, ground
1/2 cup shredded cabbage
4 green onions, thinly sliced
1 clove garlic, grated
1 inch fresh ginger, grated
1/2 teaspoon salt
1 pinch pepper
1 tablespoon soy sauce
hot sauce to taste

Variation
Add one ounce kimchi, chopped and well drained

Combine all ingredients and mix well. Go ahead, use your hand

Place 1 teaspoon of the mixture in the middle of each wrapper
dampen wrapper edge with water, fold over, and form the edge into accordion pleats
or use this tool to make things a whole lot easier

Place the dumplings in a good-sized, lightly-oiled pan and sauté on medium heat until the bottoms are nicely browned

Add enough water to cover just the bottoms of the dumplings
cover pan and steam until the water cooks off
Serve hot with a dipping sauce

Dipping Sauce
Mix together equal parts soy sauce, rice wine vinegar, and a few drops of hot sauce or red pepper flakes.

October 11, 2015 at 3:12 pm Leave a comment

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