tag:blogger.com,1999:blog-49523474028612475472024-03-04T20:23:53.288-08:00Kuty's KornerKuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-4952347402861247547.post-26832947257395343492012-03-18T15:01:00.001-07:002012-03-18T15:05:02.485-07:00Fellini Eggs (aka Garlic Bread Eggs)<div dir="ltr" style="text-align: left;" trbidi="on"><b>Source:</b> <a href="http://www.seriouseats.com/recipes/2010/01/sunday-brunch-fellini-eggs-recipe-breakfast-shopsins.html">Serious Eats</a><br />
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Finding this recipe made me so happy! Just when I thought I had exhausted all brunch recipes with eggs, I found this. I felt a little guilty making this because we haven't been eating too healthy lately. But it's cold and rainy in LA.. we needed some comfort food!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjmb9ZI0t9G-kNFBJovAEViF2IjC4v47D60mgeIW1yC9XPpbOMNy3BSQaQ_y6Ly81y_QpISoLh54i6Wk80edcOITubMZnSE1vhOI3zqJ4p3o6hTj1FzH9g0kXpMaoy-pE6u6nCTyW1to/s1600/Fellini+Eggs+%28Medium%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjmb9ZI0t9G-kNFBJovAEViF2IjC4v47D60mgeIW1yC9XPpbOMNy3BSQaQ_y6Ly81y_QpISoLh54i6Wk80edcOITubMZnSE1vhOI3zqJ4p3o6hTj1FzH9g0kXpMaoy-pE6u6nCTyW1to/s400/Fellini+Eggs+%28Medium%29.JPG" width="400" /></a></div><br />
<b>Ingredients</b><br />
<ul style="text-align: left;"><li>2-3 tablespoons butter</li>
<li>2 cups spinach leaves</li>
<li>1/2 onion, sliced thin</li>
<li>2 garlic cloves, minced</li>
<li>1-2 teaspoons grated parmesan</li>
<li>1 small baguette/ sandwich roll (cut in half)</li>
<li>4-5 eggs</li>
<li>1 tablespoon heavy cream or milk</li>
<li>1-2 tomatoes, chopped</li>
<li>1/2 cup ricotta cheese</li>
<li>Cayenne Pepper/ Red Chili Powder to taste</li>
</ul><b>Directions</b><br />
<ol style="text-align: left;"><li>Stir together butter, garlic, and parmesan cheese</li>
<li>Spread the butter mixture on the baguette slices and broil until crispy</li>
<li>Let the baguette cool and then cube into chunks</li>
<li>Sautee onions, spainch, and tomatoes with salt, pepper, and catenne/ red chili powder</li>
<li>Whisk together eggs and heavy cream. Pour on top of onions and spinach and scramble together</li>
<li>Spray/ lightly butter a baking pan and toss together eggs mixture with cubes garlic bread pieces</li>
<li>Place dollops of ricotta cheese over the top and broil until cheese melts</li>
<li>Sprinkle more crushed pepper/ crushed red pepper before serving</li>
</ol><div style="color: #38761d;"><b>Kuty's Twist</b></div><br />
I added onions, spinach, and red chili powder to "vegify" and spice it up. <br />
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You could probably make the same dish with cubed potatoes instead of bread. I think the garlic bread makes this dish very unique!<br />
<div style="text-align: left;"></div></div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com0tag:blogger.com,1999:blog-4952347402861247547.post-4876878422571444312012-02-05T10:59:00.000-08:002012-02-05T10:59:09.746-08:00Orange Paneer<div dir="ltr" style="text-align: left;" trbidi="on">Source: <a href="http://www.loveandlentil.com/2011/06/orange-paneer.html">Love & Lentils</a><br />
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I haven't made a paneer dish in a while, and I was kind of sick of making the usual matar paneer/ saag paneer. After a lot of "googling" for an unusual recipe, I stumbled upon this. I've only had orange "chicken" made from fake meat (soy), so I wouldn't know how close this was to the real thing.. but it was pretty damn good! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEP-f05MPLB6ZtRXV4kWERDGDGE64HsmPqFKwuo1cCXyTuNXQdfUNkLknyMdmUpqheL2TDSly3v17aEPwDfRI1tOjIWR86Fp24wnlrpWuEGjwXqs_Jof7PN2UQG1Ez1X6WTltXhY_S7mI/s1600/Orange+Paneer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEP-f05MPLB6ZtRXV4kWERDGDGE64HsmPqFKwuo1cCXyTuNXQdfUNkLknyMdmUpqheL2TDSly3v17aEPwDfRI1tOjIWR86Fp24wnlrpWuEGjwXqs_Jof7PN2UQG1Ez1X6WTltXhY_S7mI/s400/Orange+Paneer.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><ul style="text-align: left;"><li> 1 package of paneer (400g/ 14oz)</li>
<li>1/2 cup corn flour</li>
<li>1/2 cup corn starch</li>
<li>1-2 teaspoon red chili powder</li>
<li>1 tablespoon chili garlic sauce*</li>
<li>1-2 tablespoons soy sauce</li>
<li>1-2 tablespoons rice vinegar</li>
<li>2-3 tablespoons tomato paste</li>
<li>1-2 tablespoons of ginger</li>
<li>4-5 garlic cloves</li>
<li>1/2 - 3/4 cup orange juice</li>
<li>1 tablespoon brown sugar</li>
<li>2 tablespoons maggi hot n sweet ketchup (I used maggi masala chili sauce)</li>
<li>1-2 teaspoons red chili flakes</li>
<li>1 small red onion (chopped finely)</li>
<li>1 green pepper (chopped)</li>
<li>green onions (for garnishing)</li>
</ul><div class="separator" style="clear: both; text-align: left;">*chili garlic sauce: I did not have any of this, but this is just made of red chilies, garlic, and vinegar so I added a little bit more of these ingredients.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Fried Paneer</div><ol style="text-align: left;"><li>Cut paneer pieces into triangular shapes (they can be uneven chunks)</li>
<li>Combine 1/2 cup corn flour, 1/4 cup corn starch, red chili powder, and salt to make a dry mixture</li>
<li>Add in paneer pieces with some water in order to lightly cover all of the pieces. Set aside for a few mins.</li>
<li>Shallow fry the paneer pieces until golden brown</li>
</ol><div class="separator" style="clear: both; text-align: left;">Orange Sauce </div><ol style="text-align: left;"><li>Grind together chili garlic sauce, soy sauce, vinegar, 2 tablespoons tomato paste, ginger, garlic, brown sugar, and 1/2 cup water. (I mainly did this because I was too lazy to cut the garlic and ginger into small pieces)</li>
<li>Wisk in 1/2 cup orange juice, 1/2 cup water, maggi sauce, and 1 tsp redi chili flakes to the above mixture</li>
<li>Sautee red onions and green peppers</li>
<li>Add the sauce and cook for a few mins. At this point taste the sauce. You may need to add in more of any of the sauce ingredients in order to find a good balance between sweet and spice.</li>
<li>Combine 2 teaspoons corn starch with 1/4 cup water and add this to the sauce.</li>
<li>After 1-2 mins add the fried paneer pieces</li>
<li>Top with chopped green onions and serve with rice and a side of sauteed stir fried broccoli!</li>
</ol><div style="color: #274e13;"><b>Kuty's Twist</b></div><br />
I pretty much followed the recipe from <a href="http://www.loveandlentil.com/2011/06/orange-paneer.html">Love & Lentils</a>. I ended up putting a bit too much ginger, so I had to balance it out with more orange juice and water. The key to this dish is that you have to taste and adjust the sauce ingredients a few times in order to get it right. <br />
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In order to make this vegan, I'm sure you can substitute paneer with tofu. Enjoy! </div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com0tag:blogger.com,1999:blog-4952347402861247547.post-77235201465393193532012-01-10T18:58:00.000-08:002012-01-10T19:06:29.699-08:00Cucumber Peanut Salad<div dir="ltr" style="text-align: left;" trbidi="on">Source: <a href="http://www.ecurry.com/blog/starters-snacks/peanut-mango-and-cucumber-salad/">eCurry</a><br />
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<span style="background-color: white; color: #121212; display: inline ! important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Even though this probably is the simplest and quickest recipe I've posted to date, I must say that I am quite proud of myself for making this. My 2012 resolution is to #1- Use up whatever I have in my pantry, and #2- Not waste any food in my fridge. Ironically, Food Network had a show yesterday called<span class="Apple-converted-space"> </span></span><a href="http://eatdrinkbetter.com/2012/01/09/the-big-waste-food-network-looks-at-food-waste-in-america/" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #878787; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">The Big Waste<span class="Apple-converted-space"> </span></a><span style="background-color: white; color: #121212; display: inline ! important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">which addressed America's food waste issue. According to the show, 40% of food in America goes uneaten – 200 pounds per person per year!!! I am ashamed to admit that I am guilty of contributing to this.. well not anymore!</span><br />
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<span style="background-color: white; color: #121212; display: inline ! important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Unfortunately my grocery shopping has been driven by the recipes I'm inspired to make. Most of the time these ingredients end up in the back of my fridge and get forgotten. One victim of this is the poor cucumber. I always buy them hoping to make yummy sandwiches throughout the week, but end up with leftovers which slowly scoot to the back of the fridge.. but not today!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3nmTTQRlhLDPL_98Z3oc3gVZxsEmvgTH3Q2d3HZM31jrf6AoARqD45IFQkMvfj7a3YzC0kJPQ3bIRBgwjIyu0O2oD2Vq08RA_tVfzQ9e-Oq9sXv70wf52O7wcVfMNOkQQZT1ipzqmck/s1600/Cucumber+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3nmTTQRlhLDPL_98Z3oc3gVZxsEmvgTH3Q2d3HZM31jrf6AoARqD45IFQkMvfj7a3YzC0kJPQ3bIRBgwjIyu0O2oD2Vq08RA_tVfzQ9e-Oq9sXv70wf52O7wcVfMNOkQQZT1ipzqmck/s400/Cucumber+Salad.jpg" width="400" /></a></div><br />
<b>Ingredients</b><br />
<ul style="text-align: left;"><li>1/2 - 1 chopped cucumber (use your leftovers!)</li>
<li> chopped red onion (use your leftovers!)</li>
<li>lime juice</li>
<li>coriander</li>
<li>chopped peanuts</li>
<li>red chili powder</li>
<li>chat masala</li>
<li>salt to taste</li>
</ul><b>Directions</b><br />
<ol style="text-align: left;"><li> Lime juice dressing: Grind together lime juice and coriander</li>
<li>Combine rest of ingredients above with lime juice dressing</li>
</ol><div style="color: #274e13;"><b>Kuty's Twist</b></div>I simplified the recipe from <a href="http://www.ecurry.com/blog/starters-snacks/peanut-mango-and-cucumber-salad/">eCurry.</a> You can add other veggies such as carrot and raw mango. Note that I didn't specify measurements above since it's really all up to how much of the ingredients you have and what your taste is.<br />
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How easy was that? :)</div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com1tag:blogger.com,1999:blog-4952347402861247547.post-82349045895035632452012-01-02T00:40:00.000-08:002012-01-02T01:39:39.077-08:00Masala Corn Sev Puri<div dir="ltr" style="text-align: left;" trbidi="on">Source: Kuty's Kreations<br />
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New year, new recipe, new camera, new resolution to post more recipes!<br />
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Wish you all a very Happy New Year!<br />
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The following was a late night creation due to laziness to go the grocery store/ determination to start using my overstocked pantry! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BHxPFf5d2J4/TwFnR4uhQ5I/AAAAAAAAIqY/mmiSoeSQiKo/s1600/Corn+Sev+Puri.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-BHxPFf5d2J4/TwFnR4uhQ5I/AAAAAAAAIqY/mmiSoeSQiKo/s400/Corn+Sev+Puri.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Masala Corn Sev Puri</td></tr>
</tbody></table><b> Ingredients </b><br />
<ul style="text-align: left;"><li>1/2 onion, chopped</li>
<li>1 can corn kernels (I used baby corn because that's all I had in my pantry)</li>
<li>1 tsp red chili powder</li>
<li>1 tsp chat masala</li>
<li>2-3 tsp coriander leaves, chopped </li>
<li>salt, pepper, lemon juice to taste</li>
<li>25- 30 papdis (small, deep-fried wheat-based crackers)</li>
<li>1/4 cup shredded cheese (optional)</li>
<li>coriander chutney </li>
<li> tamarind chutney</li>
<li>1/4 cup sev</li>
</ul><b>Directions</b><br />
<ol style="text-align: left;"><li>Preheat oven to 350 degrees</li>
<li>Heat 1 tsp butter in pan and saute onions</li>
<li>Add corn, chili powder, chat masala, salt, pepper and stir for 2-3 mins</li>
<li>Remove from heat and add lemon juice and coriander leaves</li>
<li>Place papdis on baking sheet and sprinkle cheese over them. Bake in oven until cheese melts.</li>
<li>Layer papdis with corn masala, coriander chutney, tamarind chutney, and finally sev </li>
<li>Top with additional chat masala or red chili powder if needed</li>
</ol><b>Kuty's Twist</b><br />
This is a great recipe to make with whatever you have in your fridge and pantry. If you don't have papdis, you can even try this with nacho chips, tortillas, or make a sandwich out of it! The corn masala tastes great by itself too.</div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com0tag:blogger.com,1999:blog-4952347402861247547.post-4094685268330495052011-08-12T17:27:00.000-07:002011-08-12T17:39:17.495-07:00Rava Bonda<div dir="ltr" style="text-align: left;" trbidi="on">Source: Kuty's Kreations<br />
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What does one do when they have leftover idli batter and leftover oil from frying pooris? Why they make bondas of course! Thank you <a href="http://www.gitsfood.com/">Gits</a>!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiC2DKunY_pVda53Gs4547zCSPxkm-H5aAz2xCAqK2UUqm2GQ1hQ9G5lRi5vIDeqfHtexl5aPCrE86_2XWj1Y2yNC7vlBYfsECwIHwnQsVZUGlg_Kyr5x0PcoFWs5VX8TnHzQG3DGQDQ/s1600/Rava+Idly+Bonda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiC2DKunY_pVda53Gs4547zCSPxkm-H5aAz2xCAqK2UUqm2GQ1hQ9G5lRi5vIDeqfHtexl5aPCrE86_2XWj1Y2yNC7vlBYfsECwIHwnQsVZUGlg_Kyr5x0PcoFWs5VX8TnHzQG3DGQDQ/s400/Rava+Idly+Bonda.jpg" width="400" /></a></div><br />
<b>Ingredients</b><br />
<ul style="text-align: left;"><li>1 packet <a href="http://www.gitsfood.com/ravaidli/">Gits Rava Idli Mix</a></li>
<li>550ml thick yogurt</li>
<li> 200ml water</li>
<li>1 handful chopped coriander</li>
<li>2-3 green chilies, finely chopped</li>
<li>1/2 red onion, finely chopped </li>
<li>1 carrot, finely chopped</li>
<li>Oil for frying </li>
</ul><b>Directions</b><br />
<ol style="text-align: left;"><li>Mix Gits Rava Idli contents with yogurt and water. (My yogurt was really thick so I added water. If your yogurt is already watery you may not need to add water.)</li>
<li>Add coriander, green chilies, carrots, and red onions (you can put any vegetable you want)</li>
<li>Stir to form a smooth batter and let it sit for 10 mins. (Since I used this mix to make idlis the previous day, I placed the leftover batter in the frig for a day before I used it to make bondas. I'm not sure if makes a difference or not, but the batter should be quite thick.)</li>
<li>Heat oil and place small golf ball size portions of the batter into the oil.</li>
<li>Fry until brown to get crispy bondas. Fry until golden brown to get softer ones.</li>
</ol><div style="color: #274e13;"><b>Kuty's Twist</b></div><div style="color: #274e13;"><br />
</div>So this is a great way to use up your leftover idli batter. If you make all of the batter from a Gits mix into bondas, you are going to have a LOT of bondas! After making ~16 idlis and 20 bondas, I still have leftover batter from this mix. I think I may water it down and try to make dosas next... stay tuned!</div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com1tag:blogger.com,1999:blog-4952347402861247547.post-16834375680463143122011-07-17T12:06:00.000-07:002011-07-25T19:58:46.833-07:00Dal Makhani<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Source: <a href="http://onehotstove.blogspot.com/2009/08/bookmark-project-dal-makhni.html">One Hot Stove</a></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This past week I was traveling for work and as a result consumed all sorts of unhealthy foods. I was dying to come back and eat some home cooked comfort food. But I still had to stick to my new cooking resolutions which are: 1. Try to cook based on what you already have in your kitchen, 2. Cook healthier. I looked at all of the dal sitting in my pantry and realized that I had not touched urad dal in a really long time... so that's how this recipe came about! :-) </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This was just the perfect food to indulge in and not feel guilty about! </span></div><br />
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BTSuiSntllQn4uopWRz4Xms12-rDiBact_g6sgf2ShwoIHrN145TCz0wur7HWvGCWARxODHJqL_ZEmeNzqNKIpWOb5Vj-V91bZZd1GxBR3ReD6GYqf8xSmdU7HyRs7ySbgri8nMGZSA/s1600/Dal+Makhani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BTSuiSntllQn4uopWRz4Xms12-rDiBact_g6sgf2ShwoIHrN145TCz0wur7HWvGCWARxODHJqL_ZEmeNzqNKIpWOb5Vj-V91bZZd1GxBR3ReD6GYqf8xSmdU7HyRs7ySbgri8nMGZSA/s400/Dal+Makhani.jpg" width="400" /></a></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Ingredients</b></span></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">1/2 cup red kidney beans</span></li>
<li><span style="font-size: small;">1/2 cup black urad dal</span></li>
<li><span style="font-size: small;">1/4 cup chana dal</span></li>
<li><span style="font-size: small;">1 teaspoon cumin seeds</span></li>
<li><span style="font-size: small;">1/2 tsp fenugreek seeds</span></li>
<li><span style="font-size: small;">4 cloves garlic</span></li>
<li><span style="font-size: small;">1 inch piece ginger</span></li>
<li><span style="font-size: small;">2 cups tomato puree</span></li>
<li><span style="font-size: small;">1 teaspoon tomato paste</span></li>
<li><span style="font-size: small;">1.5 teaspoon red chili powder</span></li>
<li><span style="font-size: small;">10 cashew nuts</span></li>
<li><span style="font-size: small;">1 teaspoon garam masala</span></li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Directions</b></span></div><ol style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">Soak the beans and dals overnight (I ended up soaking them for ~16 hours), then rinse</span></li>
<li><span style="font-size: small;">Pressure cook the beans and dals along with 3 1/2 cups water</span></li>
<li><span style="font-size: small;">Heat 1 tablespoon butter and add cumin seeds, pinch of asafoetida, and fenugreek seeds. After they splutter, add the ginger and garlic and simmer for a few minutes. (Add a little bit of water if it starts to stick.) <i>Note: The original recipe said to use ginger/ garlic paste. I used fresh ginger and garlic and just blended them into a paste. </i></span></li>
<li><span style="font-size: small;">Add the tomato puree and paste. Cook for another 5-7 minutes, stirring often.</span></li>
<li><span style="font-size: small;">Coarsely mash the beans and dals and add them in. (I drained the beans/ dal and added them in, keeping aside the extra water.) </span></li>
<li><span style="font-size: small;">Add salt and bring everything to a boil</span></li>
<li><span style="font-size: small;">Blend the cashew nuts and a little bit of the dal water to form a paste </span></li>
<li><span style="font-size: small;">Stir in red chilli powder and cashew nut paste. Simmer for 10 minutes (add additional water leftover from the dal if it ends up being too thick)</span></li>
<li><span style="font-size: small;">Turn off the heat and stir in garam masala</span></li>
<li><span style="font-size: small;">Garnish with coriander leaves (and butter if you wish!) and serve with rice or rotis</span></li>
</ol><div style="color: #274e13; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Kuty's Twist</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I slightly modified this to be a healthier version. I used less butter and replaced the cream with cashew nut paste. I also added tomato paste, which I feel gives dishes a bit more flavor. If you have really juicy tomatoes, you may not need this.</span></span></div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com0tag:blogger.com,1999:blog-4952347402861247547.post-40107275689591996672011-04-21T23:22:00.000-07:002011-04-21T23:24:07.720-07:00Soya Palak (Spinach w/ Soy Chunks)<div dir="ltr" style="text-align: left;" trbidi="on">Source: <a href="http://spicyworld-spicyworld.blogspot.com/2010/12/spinach-soy-granules-soya-palak-ki.html">SpicyWorld</a><br />
<br />
I have been wanting to try out a recipe with soya chunks for a while now. I bought a packet a few months ago and just haven't had the chance. You can get Nutrela soya chunks in any Indian store. It's high in protein and I've seen a lot of recipes where this is used as a meat substitute.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLO8LdULNhj0IrFhZ-w9f23yHrmUXVC0GqyEEaL4SgUYpFe08HoVWhB4bfravIgDxLWXID5v53jOVcVHgKiYMn6wCpxE_QUBD95HjvNTU0iRWeg3EJGXPrYPqR4YmX4oQKjaV8f_HNFc/s1600/Soya+Palak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLO8LdULNhj0IrFhZ-w9f23yHrmUXVC0GqyEEaL4SgUYpFe08HoVWhB4bfravIgDxLWXID5v53jOVcVHgKiYMn6wCpxE_QUBD95HjvNTU0iRWeg3EJGXPrYPqR4YmX4oQKjaV8f_HNFc/s400/Soya+Palak.jpg" width="400" /></a></div><br />
<b>Ingredients</b><br />
<ul style="text-align: left;"><li>1.5 -2 cups spinach (palak)</li>
<li>1.5 cups soya chunks</li>
<li>1/2 cup yogurt </li>
<li>2 onions</li>
<li>4-5 green chillies</li>
<li>2-3 tomatoes </li>
<li>1 tablespoon tomato paste</li>
<li>5-6 mint leaves </li>
<li>Handful coriander leaves </li>
<li>2 cloves garlic</li>
<li>1 inch ginger</li>
<li>1 teaspoon cumin seeds </li>
<li>1 teaspoon turmeric powder</li>
<li>1 tablespoon coriander powder</li>
<li>1 teaspoon cumin powder</li>
</ul><b>Directions</b><br />
<br />
Prepare Soya Chunks<br />
<ol style="text-align: left;"><li>Soak the soya chunks in hot water for 1 hour. Then squeeze out the water completely.</li>
<li>Marinate them with yogurt, salt, red chili powder and turmeric powder and a little ginger garlic paste for ~2 hours. </li>
</ol>Prepare Spinach and Masala<br />
<ol style="text-align: left;"><li>Wash and chop the spinach leaves finely. Chop 1 onion finely.</li>
<li>In a pan heat a little oil and crackle the cumin seeds and add one sliced onion. </li>
<li>Stir fry and add a little salt and spinach and simmer until the spinach has wilted and cooked.</li>
<li>Grind together one onion, mint, coriander leaves and green chillies. Add a little water if you need to. At this point I also added ~half the cooked spinach mixture and ground it together too.</li>
<li>Add the mixture w/ masalas, ginger, garlic, chopped tomatoes, salt and simmer for 6-7 minutes.</li>
<li>Taste and add more spice/ salt if necessary. I added the tomato paste at this point because I thought it needed more of a tomato-y flavor.</li>
<li>Add the soya chunks and let it cook for a few more minutes.</li>
</ol><b style="color: #38761d;">Kuty's Twist</b><br />
<br />
So this really came out great! My additions to the original recipe were only because of my own taste preferences. I added more green chilies, ground the cooked spinach so the gravy would be more smooth, and added more tomatoes.<br />
<br />
I also increased the amount of spinach and soya chunks so I would have a lot of leftovers! This tasted a lot better after 2 days. I think it gave the soya chunks some time to soak in the flavors.<br />
<br />
<br />
</div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com6tag:blogger.com,1999:blog-4952347402861247547.post-68255093363489837432011-04-17T23:11:00.000-07:002011-04-17T23:11:35.732-07:00Persian Flat Bread Pizza<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: inherit;"><span style="font-size: small;">Source: Kuty's Kreations!</span></div><div style="font-family: inherit;"><br />
</div><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-family: inherit;">This was inspired by both a Sunday night pizza craving and a fantastic pizza crust find. I was doing my weekly grocery run at my favorite Persian market and my eyes popped out when I saw a shelf full of large long pieces of Persian bread! Why hadn't I thought of this before? It is the PERFECT crust to use to make an insanely large amount of flat bread pizza. So much so that I was able to make 4 different types of pizza.</span></span></span><br />
<span style="font-size: x-small;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2TFQeOsrQnIvjP1CuXD1uD3NsUlVtU6iOloACXHLrHpmsqUFBXOB4ErxwS6nrhsQjcBWUbRZH3Hkk9qr2E_ktTm__GAyWPJmBS8Zq1iI3hS7GjG5HYc-73hn0Fv7X1AqHFnvegHWtPc/s1600/Persian+Flat+Bread+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2TFQeOsrQnIvjP1CuXD1uD3NsUlVtU6iOloACXHLrHpmsqUFBXOB4ErxwS6nrhsQjcBWUbRZH3Hkk9qr2E_ktTm__GAyWPJmBS8Zq1iI3hS7GjG5HYc-73hn0Fv7X1AqHFnvegHWtPc/s400/Persian+Flat+Bread+Pizza.jpg" width="400" /> </a></div><div class="separator" style="clear: both; font-family: inherit; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: left;"><b>Ingredients</b></div><ul style="text-align: left;"><li> Pizza toppings of your choice. (I grilled red peppers, zucchini, eggplant, red onions, and jalapenos. I also used peas and corn.)</li>
<li>Tomato Sauce (I used 1 can of tomato sauce and simmered it with some red chili powder.)</li>
<li> Cheese (I used asiago, mozzarella, pepper jack, and cheddar)</li>
<li>1 Large Persian Bread</li>
<li>Pesto (I had some leftover spinach and arugula pesto I had made last week)</li>
</ul><div class="separator" style="clear: both; text-align: left;"><b>Assembly </b></div><ol style="text-align: left;"><li>Pesto, zucchini, peas, corn, mozzarella and asiago cheese. This was inspired by a pizza I've had at <a href="http://www.bellavistabrazilianpizza.com/menu.html">Bella Vista.</a> I know it sounds wacky, but it is such a great combo of ingredients.</li>
<li>Tomato sauce, grilled jalapenos and red peppers, pepper jack and mozzarella cheese. </li>
<li>Tomato sauce, grilled eggplant and red onions, mozzarella cheese.</li>
<li>Tomato sauce, grilled onions, mozzarella and cheddar cheese.</li>
</ol><b> Bake</b><br />
<ul style="text-align: left;"><li>Preheat oven to 350 degrees</li>
<li> Place the pizzas directly on the rack (this will make your thin crust pizza crispy). Be careful not to put too much cheese on the sides of the pizzas. The cheese on my pizzas melted over and dripped into my oven causing a mess =\.</li>
<li>Wait until the cheese starts to bubble and brown a little bit</li>
</ul><b style="color: #274e13;">Kuty's Twist </b><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This can obviously become any type of pizza you want. Have fun, be creative, and let me know what you end up making! :-) </div><div class="separator" style="clear: both; text-align: left;"></div><span style="font-size: x-small;"> </span></div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com3tag:blogger.com,1999:blog-4952347402861247547.post-42623469286034349312011-03-18T15:43:00.000-07:002011-03-18T15:59:17.693-07:00Breaded Eggplant and Spaghetti w/ Tomato Cream Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: small;">Source: Kuty's Kreations!</span><br />
<br />
<span style="font-size: small;">This is another recipe inspired by a long day at work and a craving for some rich hearty Italian food! I didn't want to just make pasta and sauce out of a bottle, so I decided to make a semi-homemade sauce.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVtNL8F5ePnh8wfVBCKR43JJlQlMdwUhiawHLeTrHHAwh6Yf7QYgWiHHQlexAz52-f5wCIl-obGoWhyK6TK3u52WqqzGa7vtYRZczDG7j54hmV3X2SpKJNE3meWyQXC5yMSrVFXFt27w/s1600/Eggplant+and+Spaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVtNL8F5ePnh8wfVBCKR43JJlQlMdwUhiawHLeTrHHAwh6Yf7QYgWiHHQlexAz52-f5wCIl-obGoWhyK6TK3u52WqqzGa7vtYRZczDG7j54hmV3X2SpKJNE3meWyQXC5yMSrVFXFt27w/s400/Eggplant+and+Spaghetti.jpg" width="400" /></a></span></div><br />
<span style="font-size: small;"> <b>Ingredients</b></span><br />
<ul style="text-align: left;"><li><span style="font-size: small;">8oz Spaghetti</span></li>
<li><span style="font-size: small;">28 oz dice tomatoes (I used Hunt's Fire Roasted w/ garlic)</span></li>
<li><span style="font-size: small;">1 Onion, chopped </span></li>
<li><span style="font-size: small;">6-7 Mushrooms, chopped</span></li>
<li><span style="font-size: small;">2-3 cloves garlic (if you don't use diced tomatoes w/ garlic in it)</span></li>
<li><span style="font-size: small;">1/4 cup - 1/2 cup cream</span></li>
<li><span style="font-size: small;">5-6 Baby Eggplants </span></li>
<li><span style="font-size: small;">1 Box Planko Breadcrumbs</span></li>
<li><span style="font-size: small;">2 Eggs (You can use buttermilk too)</span></li>
<li><span style="font-size: small;">1-2 Teaspoons Red Chili Powder</span><span style="font-size: small;"><b> </b></span></li>
</ul><span style="font-size: small;"><b>Directions</b></span><span style="font-size: small;"> </span><br />
<br />
<span style="font-size: small;">Breaded Eggplant</span><br />
<ol style="text-align: left;"><li><span style="font-size: small;">Preheat oven to 400 degrees.</span></li>
<li><span style="font-size: small;">Prepare a baking pan with oil/ cooking spray/ or foil with a little bit of oil</span></li>
<li><span style="font-size: small;">Wash and cut each baby eggplant into 4-5 thin round slices</span></li>
<li><span style="font-size: small;">Beat the eggs with a little bit of milk and keep aside in a bowl</span></li>
<li><span style="font-size: small;">Mix ~1 cup of breadcrumbs with salt, pepper, basil, and 1 Teaspoon of Red Chili Pepper</span></li>
<li><span style="font-size: small;">Dip each eggplant piece into the egg mixture, then the breadcrumbs mixture. Make sure you press down firmly to nicely coat each side. Then place the breaded eggplant on the baking pan.</span></li>
<li><span style="font-size: small;">Bake each side of the eggplant slices for 10-15 mins. You may need to drizzle a little more oil on each side in order for them to brown. </span></li>
<li><span style="font-size: small;">If they don't brown, set the oven to the broil setting and cook for a few minutes on each side to get the eggplants slices crispy.</span></li>
</ol><div style="text-align: left;"><span style="font-size: small;">Sauce</span></div><ol style="text-align: left;"><li><span style="font-size: small;">Heat 1 tablespoon of olive oil</span></li>
<li><span style="font-size: small;">Saute the chopped onions until golden brown. (You can add the garlic at this time.) Then add the mushrooms and remaining red chili powder. Cook for a few minutes.</span></li>
<li><span style="font-size: small;">Add the diced tomatoes and salt. Cook to a boil. Then cover and simmer for 15 minutes. Smash the tomatoes until you get the desired sauce consistency. I wanted mine to be a little chunky. If you want a smooth sauce, you'll have to use a food processor.</span></li>
<li><span style="font-size: small;">Slowly add the cream and simmer a few more minutes. You can add some parmesan cheese at this point if you want. </span></li>
<li><span style="font-size: small;">Add salt, pepper, basil for taste.</span></li>
</ol><div style="text-align: left;"><span style="font-size: small;">Pasta</span> </div><ol style="text-align: left;"><li><span style="font-size: small;">Boil water and cook spaghetti al dente.</span></li>
</ol><div style="color: #274e13;"><b><span style="font-size: small;">Kuty's Twist</span></b></div><br />
<span style="font-size: small;">If you want to save on some calories, you can grill the eggplant instead of bread it and skip the cream. I feel that a simple sauce made from canned tomatoes tastes much better than the bottled tomato sauce.</span><br />
<br />
<span style="font-size: small;">I ended up making way too many breaded eggplants. I'm just going to freeze them and maybe make some eggplant pizza or sandwiches next week!</span></div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com0tag:blogger.com,1999:blog-4952347402861247547.post-49311143750720404832011-01-02T18:31:00.000-08:002011-01-02T18:35:43.188-08:00Tofu Chocolate Chip Cookies (Eggless)<div style="color: black; font-family: inherit;"><span style="font-size: small;">Source: <a href="http://www.morinu.com/recipes/categories/index.cfm?fuseaction=dsp_recipe&ID=759&CourseID=4&RequestTimeout=500" style="color: blue;">Mori-Nu</a></span></div><div style="color: black; font-family: inherit;"><br />
</div><div style="color: black; font-family: inherit;"><span style="color: black; font-size: small;">Yes.. you read it right! This is an eggless chocolate chip cookie recipe which uses tofu. I was skeptical myself when I heard about this, but these cookies taste AMAZING and you cannot taste the tofu at all. The best part is that they stay super moist for several days after you make them AND you get some protein out of it. My mom made these over the Christmas Holidays, so all credit goes to her for snagging the recipe from a magazine she was perusing in a doctor's office ;-)</span></div><div style="color: black; font-family: inherit;"><br />
</div><div class="separator" style="clear: both; color: black; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBX61uaoGXVztVoMOwvRU20_hOFBhZjENIq7U_zA7H3Cuvh8560unIdFkwrECS0um2kaE0til9Y9A2K6rHppyBo3bgw13v-qXRmTZhnou5KAKyligyPDuv4TnqSz_HgVADPUn92c1nEWQ/s1600/Tofu+Chocolate+Chip+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBX61uaoGXVztVoMOwvRU20_hOFBhZjENIq7U_zA7H3Cuvh8560unIdFkwrECS0um2kaE0til9Y9A2K6rHppyBo3bgw13v-qXRmTZhnou5KAKyligyPDuv4TnqSz_HgVADPUn92c1nEWQ/s320/Tofu+Chocolate+Chip+Cookies.jpg" width="320" /></a></span></div><div style="color: black; font-family: inherit;"><br />
</div><div style="color: black; font-family: inherit;"><span style="color: black; font-size: small;"> <b>Ingredients</b></span></div><ul style="color: black; font-family: inherit;"><li><span style="font-size: small;">1 Cup unsalted margarine</span></li>
<li><span style="font-size: small;">1 Cup unrefined cane sugar</span></li>
<li><span style="font-size: small;">2 Tablespoons light molasses</span></li>
<li><span style="font-size: small;"> 4 Tablespoons Firm Tofu, pureed</span></li>
<li><span style="font-size: small;">1 Teaspoon vanilla extract</span></li>
<li><span style="font-size: small;">1 3/4 Cups unbleached flour</span></li>
<li><span style="font-size: small;">1/4 Cup whole wheat flour</span></li>
<li><span style="font-size: small;">1/2 Teaspoon baking soda</span></li>
<li><span style="font-size: small;">1/4 Teaspoon salt</span></li>
<li><span style="font-size: small;">1.5 Cups chocolate chips</span><span style="color: black; font-size: small;"></span></li>
</ul><div style="color: black; font-family: inherit;"><span style="color: black; font-size: small;"> <b>Directions</b></span></div><ol style="color: black; font-family: inherit;"><li><span style="font-size: small;">Preheat to 350°F.</span></li>
<li><span style="font-size: small;">Cream margarine, sugar and molasses with electric beaters or in heavy-duty mixer until light and fluffy</span></li>
<li><span style="font-size: small;"> Add tofu purée and vanilla; beat for 1 more minute</span></li>
<li><span style="font-size: small;">Mix flours, soda and salt in small bowl. Add to creamed mixture and mix at low speed with the electric mixer or lightly with a rubber spatula, blending in all flour</span></li>
<li><span style="font-size: small;">Fold in chocolate chips</span></li>
<li><span style="font-size: small;">Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes</span></li>
<li><span style="font-size: small;">Cool on wire rack</span></li>
</ol><div style="color: #38761d; font-family: inherit;"><b><span style="font-size: small;">Kuty's Twist</span></b></div><div style="color: black; font-family: inherit;"><span style="font-size: small;"><br />
</span></div><span style="font-family: Arial,Helvetica,Sans Serif;"><span style="color: black; font-size: small;"><span style="font-family: inherit;">My mom followed the recipe exactly from Mori-Nu and it came out great! One piece of advice I'd give is to flatten out the dough a little after you drop it on to the cookie sheet (don't put it into the oven with a lot of height). It will cook more evenly. After you remove it from the oven, it may look a bit uncooked, but after it cools it will be fine. Try out a small batch first to get the baking time right, since each oven will require different baking times. If you want really soft cookies, you should always take them out a bit earlier than the full cooking time.</span></span></span>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com4tag:blogger.com,1999:blog-4952347402861247547.post-3212921247274933092010-12-28T12:03:00.000-08:002011-08-12T17:30:21.406-07:00Lemon Coriander Soup<div dir="ltr" style="text-align: left;" trbidi="on">Source: <a href="http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=811&Header=Healthy%20Recipes&MenuId=30">Sanjeev Kapoor</a><br />
<br />
The Christmas holidays is the one time of the year I really look forward to. With my mom, sister, and I all in the same house, food somehow ends up being the center of our activities :-) My mom wanted to try my <a href="http://kutyskorner.blogspot.com/2010/08/pineapple-fried-rice.html">pineapple fried rice</a>, so I decided to make this soup as a nice pairing. Since we had been eating so much, I decided to make a light soup which was not cream based.<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5555827485385316514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoaB0ky9KBtAqeLkA4lyNI56WOC1_EW50sLe-NtVH_A2Wfb4cJKCWVU_cfQe9XOzJB18mkg3D7wmeMaUpnNmqlj9FD_mfo-NRlcoiiUPaYO3nWAH2AgU-2Lu5H6mwwU8d_fS0oXgch2c/s320/soup.JPG" style="display: block; height: 346px; margin: 0px auto 10px; text-align: center; width: 414px;" /><br />
<b>Ingredients</b><br />
<ul><li>1/2 bunch Coriander leaves</li>
<li>1 medium Onion, chopped</li>
<li>1 medium Spring onion bulb, chopped</li>
<li>1 inch piece Ginger grated</li>
<li>6 cloves Garlic, finely chopped </li>
<li>2 Tablespoons Gram flour (besan)</li>
<li>4.5 cups Vegetable stock</li>
<li>1/4 head of Cabbage, chopped </li>
<li>1 medium Carrot, cubed</li>
<li>10-12 Black peppercorns, crushed</li>
<li>3-4 Green Chilies, finely chopped</li>
<li>Salt to taste </li>
<li>Lemon juice- 2 tablespoons or more to taste</li>
</ul><b>Directions</b><br />
<ol><li>Heat 2 Tablespoons oil in a pot</li>
<li>Add onion, spring onion bulb, ginger, garlic, green chilies and saute till translucent</li>
<li>Add gram flour and continue to saute till you get a nice aroma</li>
<li>Add vegetable stock, coriander stems, cabbage and carrot cubes and bring to a boil</li>
<li>Add crushed peppercorns and continue to boil</li>
<li>Add half of the chopped coriander leaves and cook for five to ten minutes</li>
<li>Strain and keep aside cooked vegetables (you won't be eating these) </li>
<li>Heat the strained soup</li>
<li>Add salt, lemon juice and bring to a boil again </li>
<li>Season with the remaining chopped coriander leaves. Add more lemon juice, coriander, salt to taste.</li>
</ol><b><span style="color: #006600;">Kuty's Twist</span></b><br />
The original recipe did not call for green chilies. I made this with 5 green chilies and it ended up VERY spicy, so please add the green chilies with caution :-)<br />
<br />
I also thought that straining the vegetables was a very odd step. I understand why we should take out the cabbage, carrots, and coriander stems, since this soup is meant to be a clear simple soup. Unfortunately straining also takes out the onions, ginger, and garlic. What I ended up doing is straining about 3/4 of the vegetables, so it ended up being a vegetable lemon coriander soup. Something I may try next time is setting aside the onion, ginger, garlic, and green chilies once they are sauteed, then adding the vegetables and broth til the soup boils, then removing the vegetables and re-adding the ginger, garlic, and green chilies. I am still curious to know what this tastes like without adding the carrots and cabbage. Does the soup really need it? If you try it, please let me know!<br />
The original recipe called for 2 tablespoons of coriander, which I did not feel was enough. I also wasn't able to chop the coriander very finely, so I just chopped it in the blender. I kept adding coriander and tasting the soup until it tasted right.<br />
This is perfect for a cold snowy Christmas Day in the house. Enjoy! :-)</div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com0tag:blogger.com,1999:blog-4952347402861247547.post-89674176802074674992010-12-11T20:58:00.000-08:002010-12-11T23:20:13.338-08:00Panchavati Pongal<span style="font-size:100%;">Source: Kuty's Kreations!<br /><br />The hubby and I recently took a much needed vacation to the beautiful NZ. The food was absolutely amazing and we had no problems finding vegetarian food. However, after eating such rich foods and after a long flight I was craving a nice hot and hearty wholesome meal. As soon as we came back I wanted to make ven pongal, which is one of the easiest South Indian meals one can make and is the ultimate comfort food. (It is similar to kichadi.) Normally it is made with moong dal, but of course with my luck I had only a few tablespoons left of it. So I thought, why not create a new recipe with whatever I have? And so came about panchavati pongal!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai7reCnrBIdnftOtqXUUT6rl0O8ngGRo4UOp4pchky6XeZtQlJncxfQ3L8aplsGRktwlGQhq3q9yiIzRc_FZgyN8cazOmD36iWjccRsDztaNV50ki79d_llS70Y2c88eQv6YWoKvTEw4/s1600/IMG_5507.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 429px; height: 322px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai7reCnrBIdnftOtqXUUT6rl0O8ngGRo4UOp4pchky6XeZtQlJncxfQ3L8aplsGRktwlGQhq3q9yiIzRc_FZgyN8cazOmD36iWjccRsDztaNV50ki79d_llS70Y2c88eQv6YWoKvTEw4/s320/IMG_5507.JPG" alt="" id="BLOGGER_PHOTO_ID_5549659562768865970" border="0" /></a></span><span style="font-size:100%;"><span style="font-weight: bold;">Ingredients</span><br /></span><ul><li><span style="font-size:100%;">3/4 cup of dhal (Make a mix of moong dhal, urad dhal, tuvar dhal, masoor dhal, channa dhal)</span></li><li><span style="font-size:100%;">1 cup long grain rice</span></li><li><span style="font-size:100%;">2 tablespoons ghee</span></li><li><span style="font-size:100%;">1 teaspoon cumin seeds</span></li><li><span style="font-size:100%;">15 peppercorns</span></li><li><span style="font-size:100%;">2 sprigs curry leaves</span></li><li><span style="font-size:100%;">2 teaspoons finely chopped ginger</span></li><li><span style="font-size:100%;">Handful of cashew nuts pieces</span></li><li><span style="font-size:100%;">Dash of hing</span></li></ul><span style="font-size:100%;"><span style="font-weight: bold;">Directions</span><br /></span><ol><li><span style="font-size:100%;">Soak rice and dhal for 20-30 mins (optional step)<br /></span></li><li><span style="font-size:100%;">Rinse dhal and rice well</span></li><li><span style="font-size:100%;">Add rice, dhal, 5 cups water, hing, and ginger to pressure cooker. Pressure cook for 3-4 whistles. This really depends on your pressure cooker. It should come out nice and mushy. If it did not come out mushy continue to cook it (add water if necessary). If it is too watery, continue to cook it until some water boils off.</span></li><li><span style="font-size:100%;">Temper cumin seeds, crushed peppercorns, cashew nuts, ghee, curry leaves.</span></li><li><span style="font-size:100%;">Add tempering and salt to taste to the rice/ dhal mixture. Add more pepper and salt as needed. I like my pongal with a lot of pepper.</span></li></ol><span style="font-size:100%;"><span style="font-weight: bold; color: rgb(0, 102, 0);">Kuty's Twist</span><br />Like I said, ven pongal is normally made with just moong dhal. You can probably try this with any type of dhal.<br /><br />This is usually served with chutney or gotsu (an eggplant/ tomato stew). I make my pongal with a lot of pepper kick and am quite happy just eating it plain or with yogurt. :-)<br /><br />If you have leftovers, I would advise microwaving it with some added water to get back that mushy consistency.<br /><br />On a side note, it's quite funny how your tastes change as you grow up. I used to HATE eating pongal as a child, especially when it was made with whole peppercorns. Now I can't get enough of it! :-)<br /></span>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com0tag:blogger.com,1999:blog-4952347402861247547.post-26121156342035822722010-11-01T16:17:00.000-07:002010-11-01T18:04:18.302-07:00Pineapple Halwa/ Kesari<div style="text-align: left;">Source: <a href="http://pakistanifoodrecipies.com/?p=4742">Pakistani Food Recipes</a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left; color: rgb(204, 51, 204);"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span">Happy <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Deepavali</span>/Diwali!!!</span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:100%;">So I actually made this for <a href="http://www.india-server.com/news/durga-ashtami-celebrations-in-full-34488.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Durgashtami</span></a> last month, but in the spirit of <a href="http://en.wikipedia.org/wiki/Diwali">Diwali</a> I decided to post this. It's a very quick and simple recipe you can whip up in a jiffy! My wonderful m-in-law does a great job of reminding the younger generation about festival dates and what should be made when. This gets tough to do during the weekdays when you come home late from work, and traditionally you are supposed to make these items fresh on the same day of the festival (not in advance). I actually came home at a decent time from work, had some pineapple in the fridge, and thus came out pineapple <span class="blsp-spelling-error" id="SPELLING_ERROR_2">halwa</span>!<br /><br /></span></div><div><span style="font-size:100%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-fdZuW91L2w3hzhT8dunMVbLI_zxXUeFJKDJvcnOvZ-ql9vLlocsiQHVIvV1wGqq9aIaMgSHU48dVeyQCqdM-eHqoU81zmJLJjakOfqVDTh-D4wAmjuW1P60cfKqU-KbCNZboGjiWBQ/s320/Pineapple+Halwa.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 359px; height: 316px;" alt="" id="BLOGGER_PHOTO_ID_5534731880514237154" border="0" /></span><div><div><span style="font-size:100%;"><b><span class="Apple-style-span">Ingredients</span></b></span></div><div><ul><li><span style="font-size:100%;"><a href="http://en.wikipedia.org/wiki/Semolina"><span class="Apple-style-span"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Suji</span>/ <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Rava</span>/ Semolina</span></a></span><span class="Apple-style-span" style="font-size:100%;"> – 1 cup</span></li><li><span class="Apple-style-span" style="font-size:100%;">Crushed pineapple – 1 cup</span></li><li><span class="Apple-style-span" style="font-size:100%;">Sugar – 1 cup</span></li><li><span class="Apple-style-span" style="font-size:100%;">Ghee/Butter – ½ tbsp</span></li><li><span class="Apple-style-span" style="font-size:100%;">Water – 2 cups</span></li><li><span class="Apple-style-span" style="font-size:100%;">Saffron – ½ tsp (dissolve in water)</span></li><li><span class="Apple-style-span" style="font-size:100%;">Cardamom powder – ½ tsp</span></li><li><span class="Apple-style-span" style="font-size:100%;">Raisins – ¼ cup</span></li><li><span class="Apple-style-span" style="font-size:100%;">Cashews – ¼ cup coarsely chopped</span></li></ul></div><div><span style="font-size:100%;"><b><span class="Apple-style-span">Directions</span></b></span></div><div><ol><li><span class="Apple-style-span" style="font-size:100%;">Dissolve saffron strands in 2 cups of water</span></li><li><span class="Apple-style-span" style="font-size:100%;">In a pan, add ½ tbsp of Ghee/butter. Add <span class="blsp-spelling-error" id="SPELLING_ERROR_5">suji</span> and dry roast it on medium low temperature, till it releases rich aroma. It will look light golden in color.</span></li><li><span class="Apple-style-span" style="font-size:100%;">Add crushed pineapple and sugar to the pan and mix well. Immediately add the saffron water, while stirring continuously or it will be lumpy.</span></li><li><span class="Apple-style-span" style="font-size:100%;">Add raisins, cashews and cardamom powder to it and mix well.</span></li><li><span class="Apple-style-span" style="font-size:100%;">Cook for another 2-3 minutes </span></li></ol></div></div><div style="color: rgb(0, 153, 0);"><span class="Apple-style-span" style="font-size:100%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span">Kuty's</span></span></span></b></span><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"> Twist</span></span></span></b></span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I honestly didn't have to alter this recipe at all. I did use fresh pineapple. Next time I'll probably put more as the pineapple flavor was not too strong.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">I also used a non-stick pan and was constantly stirring to avoid lumps.</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><br /></div></div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com2tag:blogger.com,1999:blog-4952347402861247547.post-7265710608035436512010-10-04T21:45:00.000-07:002010-10-05T17:24:18.533-07:00Linguine with Pumpkin Sauce<div><span style="font-size:100%;"><span style="font-weight: bold;">Source:</span> <a href="http://indigosugarspectrum.blogspot.com/2010/09/pasta-with-pumpkin-sauce.html">Indigo's Sugar Spectrum</a><br /><br />Fall has come upon us, which means only one thing.. It's PUMPKIN TIME! I have never had pumpkin ravioli, but I heard that it's pretty amazing. After a long tiring Sunday of running errands around town, my tummy had the random craving to try this out. But of course I was lazy and thought, why not just make pumpkin sauce? And so I did... :-)<br /></span></div><p><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIQm4KYNzme5LmzqyAE95kMfLMM_R2LPs2HMQLBnRKQXBcKHsvFfj9MuelUMasqa_ZGr3tLOWzYfNblxqzKDZivbqB78byAL4RYbIHnw_TkwQjxgXc3t-Jh6cmck7mv7jQNJiw64qqCM/s1600/Linguine+w_Pumpkin+Sauce.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 441px; display: block; height: 333px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5524424485756299202" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIQm4KYNzme5LmzqyAE95kMfLMM_R2LPs2HMQLBnRKQXBcKHsvFfj9MuelUMasqa_ZGr3tLOWzYfNblxqzKDZivbqB78byAL4RYbIHnw_TkwQjxgXc3t-Jh6cmck7mv7jQNJiw64qqCM/s320/Linguine+w_Pumpkin+Sauce.jpg" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br /></span></p><ul><li><span style="font-size:100%;">1 pound whole wheat linguine (or any pasta you prefer)</span></li><li><span style="font-size:100%;">1/2 onion chopped </span></li><li><span style="font-size:100%;">3 cloves garlic, grated </span></li><li><span style="font-size:100%;">2 cups vegetable broth </span></li><li><span style="font-size:100%;">1 15-ounce can of pureed organic pumpkin puree </span></li><li><span style="font-size:100%;">1/2 cup heavy cream </span></li><li><span style="font-size:100%;">1 Tablespoon red chili powder</span></li><li><span style="font-size:100%;">2-3 cups chopped spinach<br /></span></li><li><span style="font-size:100%;"> 2 pinches ground cinnamon </span></li><li><span style="font-size:100%;">1 pinch nutmeg </span></li><li><span style="font-size:100%;">Pepper to taste</span></li><li><span style="font-size:100%;">7 leaves fresh sage, thinly sliced </span></li><li><span style="font-size:100%;">Grated Parmesan cheese</span></li><li><span style="font-size:100%;">Flour for thickening</span></li></ul><span style="font-size:100%;"><span style="font-weight: bold;">Directions</span><br /></span><ol><li><span style="font-size:100%;">Bring a large pot of water to a boil, salt it and add a little bit of olive oil. Then add the pasta and cook until al dente.</span></li><li><span style="font-size:100%;">Drain the pasta and rinse with cool water to prevent from drying out and sticking together.</span></li><li><span style="font-size:100%;">While the pasta is cooking, heat 2 Tablespoons of olive oil. Add the onions, garlic, and red chili powder until softened. Then add the chopped spinach.</span></li><li><span style="font-size:100%;">After the spinach starts to wilt and is cooked, stir in the vegetable broth, pumpkin puree, cinnamon, nutmeg, salt and pepper.</span></li><li><span style="font-size:100%;">After this simmers for a few minutes, add the cream.</span></li><li><span style="font-size:100%;">Lower the heat and let it simmer until it thickens to a desired consistency. (I had to whisk in about 1/3 cup of flour to thicken the sauce a bit.)</span></li><li><span style="font-size:100%;">Stir in the sage</span></li><li><span style="font-size:100%;">Serve the sauce over the linguine and top with shredded parmesan!<br /></span></li></ol><span style="font-size:100%;"><span style="font-weight: bold; color: rgb(0, 102, 0);">Kuty's Twist</span><br /><br />I didn't have any "hot pepper sauce" so I went the predictable "kuty" route and added red chili powder. I also added spinach to add some more veggies into the recipe (I had a bunch of spinach which I knew wouldn't be used over the next few days.)<br /><br />I also didn't have fresh sage, so I stirred in dried sage while I was cooking the onions.<br /><br />I'm sure this would taste even better with ravioli or tortellini! But I was in a slightly healthy mood and felt like slurping up pasta :-)</span> I am also LOVING this whole wheat pasta. It tastes great and is super filling.<br /><br />Warning: This definitely is a dish for those whole like a combo of sweet and spice. Many people don't like that hint of sweetness to dishes. This didn't come out too sweet, but I would suggest adding more red chili powder if the level of sweetness isn't to your liking.<br /><p> </p>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com4tag:blogger.com,1999:blog-4952347402861247547.post-31143364334572311662010-10-03T21:36:00.000-07:002010-10-05T13:44:43.511-07:00Spinach & Artichoke Omelet Muffins<span style="font-size:100%;"><span style="FONT-WEIGHT: bold">Source:</span> <a href="http://foodalogue.blogspot.com/2009/05/5-small-meals-with-big-flavors.html">Foodalogue</a><br /><br />It's time to post some weekend brunch ideas!<br /><br />I seriously think I'm starting to dig myself into a dangerous hole. Recently I just don't have a taste for leftovers and have no desire whatsoever to cook something I've already tried to cook. I've basically become ADD (hyperactive) when it comes to cooking!<br /><br />When it comes to breakfast vegetarian egg recipes (I am a <strong style="FONT-WEIGHT: normal">lacto-ovo vegetarian), it gets pretty tough to think of creative recipes week after week. I do love making eggs for weekend brunches, but there are only so many versions of scrambled eggs and omelets one can make. But thankfully I came across <a href="http://foodalogue.blogspot.com/">Foodalogue's</a> brilliant creation, which is part of her <a href="http://foodalogue.blogspot.com/2009/05/5-small-meals-with-big-flavors.html">5 small meals with BIG FLAVORS series</a>. And wow.. did this have some big flavors!<br /><br /><br /></strong></span><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal"></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqqs-H9FzOXwn6_5KYCn7iw4H52WtyF6u7vOWcNrdt8CzFL42JvRMFkC8R89gMXBizmpbU_aSwTMeoStH5MDkVpNiv57VuyrDeoZGsAmBNklzesPRLAtZxDXXoCBu2eFskCGKklW3WaM/s1600/omelette+muffins3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 418px; DISPLAY: block; HEIGHT: 288px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5524049222644830306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqqs-H9FzOXwn6_5KYCn7iw4H52WtyF6u7vOWcNrdt8CzFL42JvRMFkC8R89gMXBizmpbU_aSwTMeoStH5MDkVpNiv57VuyrDeoZGsAmBNklzesPRLAtZxDXXoCBu2eFskCGKklW3WaM/s320/omelette+muffins3.jpg" /></a><strong style="FONT-WEIGHT: normal"><span style="FONT-WEIGHT: bold">Servings: </span>7-8 Muffins<br /><br /><span style="FONT-WEIGHT: bold">Ingredients<br /><br /></span><span style="FONT-STYLE: italic">Omelet Muffins</span><span style="FONT-WEIGHT: bold"><br /></span></strong></span><ul><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">5 eggs</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">1 small jar of marinated Artichokes<span style="FONT-WEIGHT: bold"></span></strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal"><span style="FONT-WEIGHT: bold"></span>1/2 cup chopped onions</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">1.5 cups chopped spinach</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">1/2 cupPepper Jack Cheese</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">3 green chilies</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">1/4 cup corriander</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">3 Tablespoos milk</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">1-2 Tablespoons flour</strong></span></li></ul><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal"><span style="FONT-STYLE: italic">Sauce</span><br /></strong></span><ul><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">8-10 cherry tomatoes</strong></span></li><li>1 Tomatillo</li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">1-2 Tablespoons of chipotle peppers in adobo sauce</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">2 cloves garlic</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">1/3 cup coriander </strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">1 Tablespoon pine nuts<span style="FONT-WEIGHT: bold"></span></strong></span></li></ul><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal"><span style="FONT-WEIGHT: bold">Directions</span><br /><br /><span style="FONT-STYLE: italic">Omelet Muffins</span><br /></strong></span><ol><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">Preheat oven to 350 degrees </strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">Blend together the green chilies, coriander, milk, and 1/4 cup of spinach</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">Whisk together the eggs, green chilies/ coriander mixture, flour, and salt and pepper</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">Spray the muffin pan with non-stick spray</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">Fill up each muffin cup 1/2 way with the egg mixture</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">Place 1 Tablespoon of onions, 1 Tablespoon of spinach, 2-3 small pieces of artichokes, and desired amount of cheese (~1 Tablespoon) in each muffin cup</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">Fill up each muffin cup with more of the mixture so they are 3/4 filled</strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">Bake for about 20 mins, until cooked and fluffy</strong></span></li></ol><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal"><span style="FONT-STYLE: italic">Sauce</span></strong></span><br /><ol><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">Blend together tomatoes, chipotle peppers, tomatillo, garlic, coriander, olive oil, and pine nuts. (</strong></span><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">Note: The chiptole peppers can be quite spicy. Make the sauce iteratively, adding tomatoes and peppers according to your spice tolerance.)</strong></span><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal"> </strong></span></li><li><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal"></strong></span><span style="font-size:100%;"><strong style="FONT-WEIGHT: normal">Add salt and pepper as you desire</strong></span> </li></ol><p><strong style="FONT-WEIGHT: normal"><span style="font-size:100%;"><span style="COLOR: rgb(0,102,0); FONT-WEIGHT: bold">Kuty's Twist</span><br />As always, I added an Indian twist by adding green chilies and coriander. You can really vary this with any veggies.<br /><br />I also couldn't find piquillo peppers, so I used chipotle peppers. I love the smoky taste of chipotle peppers! The original recipe also called for walnuts. I didn't have any, so I used pine nuts. This sauce really made the WOW factor of this dish. It is jam packed with flavor. I will definitely make this again just to use as a regular salsa to serve with chips and Mexican food. My friend even ate it with samosas the other day! :-)<br /><br />The potatoes you see in the image are just sliced potatoes fried in oil, red chili powder, salt, and pepper.</span> </p></strong>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com0tag:blogger.com,1999:blog-4952347402861247547.post-90665279303395723272010-09-19T20:03:00.000-07:002010-09-19T20:51:11.622-07:00Barbati (Yardlong Beans) Curry<span style="font-size:100%;">Source: <a href="http://tamalapaku.blogspot.com/2010/06/barbatti-koora-long-beans-curry.html">Tamalapaku</a><br /><br />I'll keep this one short and sweet. I'm trying to be better about eating more vegetables and fruit (we'll see how long this lasts). <a href="http://en.wikipedia.org/wiki/Vigna_unguiculata_subsp._sesquipedalis">Barbati</a> is a vegetable I've only recently noticed in the Indian Grocery stores here on the West Coast. I think I actually like these better than regular green beans!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpG3dzWe3pevKW-cksfbc8KmI7weVAg7LEkhPYMQAevHZLzjdsl9c83LxUaTMlaCAW5VKhhdd7SbfZPvIPIThP6jvnBaNl8g4XQrG7h6aeiIB5YpGHb4EXMbd0hBbTsPicMx5eOhcvous/s1600/borboti+curry2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 444px; height: 324px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpG3dzWe3pevKW-cksfbc8KmI7weVAg7LEkhPYMQAevHZLzjdsl9c83LxUaTMlaCAW5VKhhdd7SbfZPvIPIThP6jvnBaNl8g4XQrG7h6aeiIB5YpGHb4EXMbd0hBbTsPicMx5eOhcvous/s320/borboti+curry2.jpg" alt="" id="BLOGGER_PHOTO_ID_5518829935387909474" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br /></span><ul><li><span style="font-size:100%;">1 bunch Barbati (Yardlong Beans)</span></li><li><span style="font-size:100%;">1 medium onion</span></li><li><span style="font-size:100%;">3 tablespoons roasted peanuts</span></li><li><span style="font-size:100%;">4 tablespoons coconut (optional. I didn't put this)</span></li><li><span style="font-size:100%;">2 green chilies</span></li><li><span style="font-size:100%;">1 tablespoon coriander leaves</span></li><li><span style="font-size:100%;">1 teaspoon cumin (jeera)</span></li><li><span style="font-size:100%;">3-4 garlic cloves</span></li><li><span style="font-size:100%;">1 teaspoon mustard seeds</span></li><li><span style="font-size:100%;">2 teaspoons urad dal</span></li><li><span style="font-size:100%;">2 teaspoons chana dal</span></li><li><span style="font-size:100%;">3 red chilies (crushed)</span></li></ul><span style="font-size:100%;"><span style="font-weight: bold;">Directions</span><br /><br />1. Chop the barbati into lengths of 2-3 inches, depending on your taste and finely chop the onion<br /><br />2. Boil the chopped barbati til tender<br /><br />3. Prepare the peanut-coconut masala: Coarsely grind together the peanuts, coconut, coriander, cumin, garlic, and green chilies<br /><br />4. Heat oil in a separate pan and add mustard seeds, chana dal, urad dal and red chilies. Then add the turmeric.<br /><br />5. Add the onions after the above stops spluttering and saute til golden brown<br /><br />6. Add the cooked barbati and peanut-coconut masala<br /><br />7. Cook together for 3-4 minutes, adjust salt and spice accordingly<br /><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:Verdana,sans-serif;"><br /></span></span><span style="font-weight: bold; color: rgb(0, 102, 0);">Kuty's Twist</span><br /><br />I wanted this to be a simpe dish so I didn't add the coconut and onion. It still came out great! I would also grind 3-4 green chilies next time to make it more spicy.<br /><br />This is a nice dish because the peanuts add a twist to the regular beans curry most of us are used to.<br /></span>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com0tag:blogger.com,1999:blog-4952347402861247547.post-66273458672614523232010-08-15T18:25:00.000-07:002010-08-16T21:26:47.496-07:00Paneer Rajma Parathas<span style="font-size:100%;"><span style="font-weight: bold;">Source:</span> <a href="http://onehotstove.blogspot.com/2007/05/q-is-for-quick-carrot-pickle.html">One Hot Stove</a>, <a href="http://www.talimpu.com/2007/04/04/rajma-paratha/">Talimpu</a>, and <a href="http://www.tarladalal.com/ViewContributedRecipe.asp?recipeid=4856">Tarla Dalal</a><br /><br />Ok.. I know what you're thinking. This sounds like a wacky recipe! Even my husband said that he would prefer to have Paneer Parathas AND a Rajma Subji (gravy dish).</span><br /><span style="font-size:100%;"><br />I've recently become stuck with a huge bag of atta/ wheat flour (they only had a large size left at the grocery store). So that with the combination of a new rolling pin, has motivated me to start making <a href="http://en.wikipedia.org/wiki/Roti">rotis</a> and <a href="http://en.wikipedia.org/wiki/Paratha">parathas</a>. I was in no mood to stand in the kitchen for 3 hours (I'm a slow cook) and make a subji along with them. Thus came about a nice hearty all-in-one meal -> Rajma Paneer Parathas!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDc6DKIzM7oTiwO5Rbovxv5Veqh0j-S8mEGpysAvjy9vGrQJJ8yxQrOYM1PL93bq1NJtBCEDGHS4VKeFQ_0KjJRLrbwTL7L_dBLemQgqd_EJB-UdpitJDswyWn4g_wBLtDIOuf1d-QKr8/s1600/paneer+rajma+parantha-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 425px; height: 317px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDc6DKIzM7oTiwO5Rbovxv5Veqh0j-S8mEGpysAvjy9vGrQJJ8yxQrOYM1PL93bq1NJtBCEDGHS4VKeFQ_0KjJRLrbwTL7L_dBLemQgqd_EJB-UdpitJDswyWn4g_wBLtDIOuf1d-QKr8/s320/paneer+rajma+parantha-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5505800842747379330" border="0" /></a></span><span style="font-size:100%;"><br /></span><span style="font-weight: bold;font-size:100%;" >Ingredients</span><span style="font-size:100%;"><br /></span><ul><li><span style="font-size:100%;">1 cup cooked rajma/ kidney beans (I used canned because I was lazy)</span></li><li><span style="font-size:100%;">1/2 block of paneer (~ 1 cup)</span></li><li><span style="font-size:100%;">7-8 green chilies</span></li><li><span style="font-size:100%;">1 medium red onion (chopped)</span></li><li><span style="font-size:100%;">3-4 cloves garlic</span></li><li><span style="font-size:100%;">1/4 cup tomato paste</span></li><li><span style="font-size:100%;">1/2 tsp red chili powder</span></li><li><span style="font-size:100%;">pinch of turmeric powder</span></li><li><span style="font-size:100%;">1 tsp corriander powder</span></li><li><span style="font-size:100%;">1 tsp cumin powder</span></li><li><span style="font-size:100%;">1/2 tsp fennel seeds</span></li><li><span style="font-size:100%;">1/2 bunch of corriander (chopped)</span></li><li><span style="font-size:100%;">2 cups atta (wheat flour)</span></li><li>salt to taste</li></ul><span style="font-size:100%;"><span style="font-weight: bold;">Directions</span><br /><br />1. Place the drained kidney beans, paneer, garlic, and green chilies in a food processor and pulse together.<br /><br />2. Lightly fry the onions. Then add turmeric, red chili powder, corriander powder, cumin powder, and fennel seeds. Add the mixture from above. Then add the tomato paste and combine. Add salt to taste.<br /><br />Note: I wasn't sure how the parathas would taste if I didn't cook the ingredients first. Most recipes don't require you to cook the above ingredients so you might be fine.</span><br /><span style="font-size:100%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZ8o9TvSOSveD9AsaexBfLOmv1_VZ50cbcpedhdP2U21ww2jf7MioEdA-495-Ht81Jzyv1FL5vxLn-jaOEpt8RZuiWgJSM2ZFMeQkEGzn-bOa8QE7Q_0iVLKm_O2TLxhyphenhyphenVIS2oaaWXgk/s1600/paneer+rajma+parantha-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 344px; height: 380px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZ8o9TvSOSveD9AsaexBfLOmv1_VZ50cbcpedhdP2U21ww2jf7MioEdA-495-Ht81Jzyv1FL5vxLn-jaOEpt8RZuiWgJSM2ZFMeQkEGzn-bOa8QE7Q_0iVLKm_O2TLxhyphenhyphenVIS2oaaWXgk/s320/paneer+rajma+parantha-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5505810867485439314" border="0" /></a></span><span style="font-size:100%;"><br />3. Taste the above cooked mixture and add additional spices accordingly. It should be at a spice level beyond what you are comfortable with because the atta will tone it down.<br /><br />4. Allow the cooked mixture to cool. I placed it in the frig for 15 minutes to speed up the process.<br /></span><br /><span style="font-size:100%;">5. Knead the above mixture and chopped corriander with 2 cups atta. Add 1/4 cup of milk and any additional water (a few tablespoons) needed in order to make a soft dough. Let it sit covered for 30-40 minutes.<br /><br />6. Make parathas -> Make the dough balls larger than you do for roti; approximately the size of a lemon. Roll out the dough (it shouldn't be too thin), cook for 30 secs- 1 minute on a hot griddle on either side with ghee/ butter. Lightly fluff over an open flame for a few seconds.<br /><br />7. Taste the first paratha and add more salt accordingly.<br /><br />8. Serve with homemade yogurt and pickle!<br /></span><br /><div style="text-align: left;"><span style="font-weight: bold; color: rgb(0, 153, 0);">Kuty's Twist</span><br /><br /><span style="font-size:100%;"><span style="font-style: italic;">Food Processing:</span></span><br /></div><span style="font-size:100%;">I made the mistake of blending the kidney beans and paneer together a bit too much. This resulted in not really tasting the kidney beans and paneer in bigger chunks and as individual ingredients of the recipe. If you have the time, I would advise you to just mash the kidney beans separately and grate the paneer. You should still grind the green chilies and garlic.<br /><br /><span style="font-style: italic;">Letting the atta/ dough sit:</span><br />Someone once told me to wrap the dough in a plastic bag or plastic wrap in order to get softer rotis which remain soft even after you put them in the frig. I've been doing that for a while and it seems to be working. Give it a try!<br /><br /><span style="font-style: italic;">Creating the atta/ dough for parathas:<br /></span> Many people make the dough for parathas separately, roll out the dough in to a thick circle, place a ball of the filling in the center, and then gather the edges of the dough above the mixture. They then lightly roll out the parathas. I have tried this in the past and it ended up being a huge messy disaster. I'm sure there is a correct way to do this AND the parathas will probably taste MUCH better. Why? Because they will probably taste more layered/ stuffed (i.e. layer of dough, filling, followed by a layer of dough). The parathas I made were definitely not "stuffed" parathas in the true sense, but it did take less time! :-)<br /><br />Hopefully I'll attempt a "stuffed" paratha again in the near future...</span>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com0tag:blogger.com,1999:blog-4952347402861247547.post-54064259773854286992010-08-05T21:11:00.001-07:002010-11-01T17:24:12.777-07:00Pineapple Fried Rice<span style="font-size:100%;">Source: <a href="http://closetcooking.blogspot.com/2009/06/thai-pineapple-fried-rice.html">Closet Cooking</a></span><span style="font-size:100%;"><br /><br /></span><span style="font-size:100%;">My apologies for the lack of posts last month. Although I had been doing PLENTY of cooking, I didn't have time to blog due to family visiting me. The good news is that I was able to try a bunch of experimental recipes on my family, which will be coming your way!<br /><br />So for some reason, I have never had much luck with creating Asian dishes. I'm convinced it's </span><span style="font-size:100%;">because I'm not adding some "bad for you" secret ingredient like MSG or fish sauce (which the restaurants love to sneak in even though you are ordering a vegetarian dish.) Well this dish is jam packed with flavor and more! The original recipe has shrimp and fish sauce in it. I stripped it down and added my own veggies to create a vegetarian Thai Pineapple Fried Rice!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vOOCXRUCTnaalSg7YXuVygU_G2zSwfFnWUJ95xMJLz3q2tI6BNUS4UNH3hDE1YVR8gIBLuWUcgu3BJGqLMhxSw94CT73chTGGJxjvK20tj4Xcz_KyKuToPgd_fbbk7GRq9ZQ7GmjHhs/s1600/Pineapple+Fried+Rice.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 403px; display: block; height: 302px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5502146294370787122" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vOOCXRUCTnaalSg7YXuVygU_G2zSwfFnWUJ95xMJLz3q2tI6BNUS4UNH3hDE1YVR8gIBLuWUcgu3BJGqLMhxSw94CT73chTGGJxjvK20tj4Xcz_KyKuToPgd_fbbk7GRq9ZQ7GmjHhs/s320/Pineapple+Fried+Rice.jpg" border="0" /></a><span style="font-size:100%;"><br />*Note: The other dish in this image is a failed attempt at making garlic eggplant tofu so I did not post the recipe :-)<br /><br /><span style="color: rgb(204, 0, 0);">**Update: Due to popular demand, you can find the original recipe to the </span><span style="color: rgb(204, 0, 0);">eggplant dish <a href="http://reluctantchefs.blogspot.com/2010/05/eggplant-in-spicy-ginger-garlic-sauce.html">here</a>.</span><br /><br /></span><span style="font-weight: bold;font-size:100%;" >Ingredients</span><span style="font-size:100%;"><br /></span><ul><li><span style="font-size:100%;">2 cups uncooked rice (I used <span id="SPELLING_ERROR_0" class="blsp-spelling-error">basmati</span>) </span></li><li><span style="font-size:100%;">Oil</span></li><li><span style="font-size:100%;">1 red onion</span></li><li><span style="font-size:100%;">5 cloves garlic (chopped)</span></li><li><span style="font-size:100%;">6-7 red chilies</span></li><li><span style="font-size:100%;">1 red pepper (diced)</span></li><li><span style="font-size:100%;">3-5 tablespoons vegetable broth</span></li><li><span style="font-size:100%;">3-5 tablespoons soy sauce</span></li><li><span style="font-size:100%;">1.5 tablespoons curry powder (I used <span id="SPELLING_ERROR_1" class="blsp-spelling-error">garam</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">masala</span>)</span></li><li><span style="font-size:100%;">1 teaspoon sugar</span></li><li><span style="font-size:100%;">1/2 cup cashews (roasted)</span></li><li><span style="font-size:100%;">1 medium sized pineapple, cut into small chunks (you can use canned, but I was ambitious and used fresh)</span></li><li><span style="font-size:100%;">1 medium head of broccoli</span></li><li><span style="font-size:100%;">1/4 cup peas (fresh or frozen)</span></li><li><span style="font-size:100%;">1/4 cup raisins</span></li><li><span style="font-size:100%;">2-3 spring onions (sliced)</span></li><li><span style="font-size:100%;">1/4 cup cilantro (chopped)</span></li></ul><span style="font-size:100%;"><span style="font-weight: bold;">Directions</span><br /><br />1. Cook rice and completely cool. It's preferable if this is day old rice<br /><br />2. Cut and steam cook broccoli<br /><br />3. Heat oil in large vessel<br /><br />4. Add onions, garlic, red chillies and red pepper and stir-fry until fragrant, about a minute.<br /><br />5. Add the vegetable broth, soy sauce, <span id="SPELLING_ERROR_3" class="blsp-spelling-error">garam</span> <span id="SPELLING_ERROR_4" class="blsp-spelling-error">masala</span> powder and sugar and stir-fry<br /><br />6. Add the cashews and stir-fry for 30 seconds<br /><br />7. Add the rice, break up any clumps and stir-fry for a few minutes<br /><br />8. Add 3/4 of your pineapple, peas, broccoli and raisins and stir-fry to mix them in<br /><br />9. Taste and adjust the following as needed: soy sauce, <span id="SPELLING_ERROR_5" class="blsp-spelling-error">garam</span> <span id="SPELLING_ERROR_6" class="blsp-spelling-error">masala</span> powder. You may need to add salt and as well. Add some red chili powder if the spice isn't enough for you. (If it's too spicy, add more pineapple or sugar.)<br /><br />10. Remove from heat and serve garnished with chopped green onions and cilantro<br /><br /></span><span style="color: rgb(0, 102, 0); font-weight: bold;"><span id="SPELLING_ERROR_7" class="blsp-spelling-error">Kuty's</span> Twist</span><span style="font-size:100%;"><br /><hr /><br />So this dish is actually a good 3 day process. Day1- Cook Rice, Day2- Complete Recipe, Day3- Optimal taste day!<br /><br />This dish needs to sit for a while for all the spices and pineapple juices to blend together in order for it to have maximum flavor. It should be very spicy after you make it because the spice will die down by the next day. When I made this it was so spicy that I couldn't finish what was on my plate! The next day it tasted perfect because all the pineapple juices had blended in.<br /><br />You can also add tofu and scrambled egg to this dish.<br /><br />For the pineapple: Don't be afraid to use fresh pineapple because you have to cut it! I recently embraced my knives set, which I've had for 3 years. Up until now I only used the smaller knives in the first row. I've just started to use the bigger knives and it has made chopping SO much easier and faster. Don't be scared to use the big knives! You'll have your pineapple chopped up in no time. Also, if you want to be fancy, you can serve the rice within the empty pineapple shell :-)</span>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com3tag:blogger.com,1999:blog-4952347402861247547.post-3132921733487714572010-06-01T20:45:00.001-07:002010-06-02T13:31:36.680-07:00Summer Salads #1- Grilled Vegetable Orzo Salad<span style="font-size:100%;">Source: Kuty's Kreation<br /><br />So I think the majority of all of us have a desired "weight range" we strive to be within. Unfortunately summertime has arrived and all the delicious California food has caught up to me. I've found myself past my weight spectrum.. so it's time to buckle down and start cooking some Summer Slimdown dishes!<br /><br />I'm hoping that this a first in a long series of Summer Salads. My goal is to find healthy yet flavorful recipes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2U-HYObPsD0Zc3j6aH2728PpvkIPoBCvszp-zTsrUqmqbPp8z4TljrRmiTd17jDrQzUFRq23Lb0ykuTA9aztX5S7XzazEIb7vipwEFCjZEqoE0jRCHuZ_xeCFI3Ma88SLBe98AR8HF0/s1600/Grilled+Vegetable+Orzo+Salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2U-HYObPsD0Zc3j6aH2728PpvkIPoBCvszp-zTsrUqmqbPp8z4TljrRmiTd17jDrQzUFRq23Lb0ykuTA9aztX5S7XzazEIb7vipwEFCjZEqoE0jRCHuZ_xeCFI3Ma88SLBe98AR8HF0/s320/Grilled+Vegetable+Orzo+Salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5478023412742056962" border="0" /></a><br /><span style="font-weight: bold;">Ingredients</span><br /></span><ul><li><span style="font-size:100%;">8 oz <a href="http://en.wikipedia.org/wiki/Orzo_%28pasta%29">Orzo Pasta</a></span></li><li><span style="font-size:100%;">1 Head of Broccoli</span></li><li><span style="font-size:100%;">1 Bunch of Asparagus (8-10)</span></li><li><span style="font-size:100%;">1-2 Tomatoes</span></li><li><span style="font-size:100%;">1 Red Onion</span></li><li><span style="font-size:100%;">1 Cucumber</span></li><li><span style="font-size:100%;">1/4 Bunch of Coriander</span></li><li><span style="font-size:100%;">1 Avocado</span></li><li><span style="font-size:100%;">2-3 Tablespoons Feta (Optional)</span></li><li><span style="font-size:100%;">2-4 Garlic cloves<br /></span></li></ul><span style="font-size:100%;"> Seasonings:<br /></span><ul><li><span style="font-size:100%;">Oregano</span></li><li><span style="font-size:100%;">Cayenne Pepper (for some spice)</span></li><li><span style="font-size:100%;">Pepper</span></li><li><span style="font-size:100%;">Salt</span></li><li><span style="font-size:100%;">Olive Oil (optional)</span></li><li><span style="font-size:100%;">Lemon Juice</span></li></ul><span style="font-size:100%;"><span style="font-weight: bold;">Directions</span><br /><br />1. Preheat oven to the broil setting (Can you tell that I LOVE to broil? :) )<br /><br />2. Boil water and cook orzo until al dente (don't overcook!)<br /><br />3. Wash and chop the broccoli into small florets. Chop the asparagus into 1 inch sections.<br /><br />4. Spray a pan with cooking spray and toss in the broccoli and asparagus. Season with Oregano, Cayenne Pepper, Pepper, Salt, Olive Oil (optional). Broil for 5-6 minutes. Toss around and broil for another 5-6 minutes until fully cooked and charred.<br /><br />5. Chop the onion, cucumbers, tomato, avocado into cubes<br /><br />6. Toss together the orzo, all vegetables, coriander with garlic, lemon juice, and salt to taste<br /><br />7. Sprinkle on some feta cheese for an extra burst of flavor<br /><br /><span style="font-weight: bold; color: rgb(0, 102, 0);">Kuty's Twist</span><br /><br />You can either steam or broil the broccoli and asparagus. I prefer the taste of vegetables when they're broiled.<br /><br />I wanted to pack this for lunch for a few days this week so I stored the orzo, broccoli, and asparagus separately from the other veggies. The salad has a nice flavor if the orzo, broccoli, and asparagus are warmed up and then combined with the other cold veggies. The avocado should also be added right before serving since it tends to go brown.</span>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com7tag:blogger.com,1999:blog-4952347402861247547.post-54388578671454943862010-05-23T09:54:00.000-07:002010-05-24T00:43:24.350-07:00Bagara Baingan<span style="font-size:100%;">Source: <a href="http://www.cookingandme.com/2009/12/hyderabad-style-bagara-baingan-recipe.html">Edible Garden</a><br /><br /></span><span style="font-size:100%;">Really, </span><span style="font-size:100%;"><a href="http://www.cookingandme.com/2009/12/hyderabad-style-bagara-baingan-recipe.html">Edible Garden</a></span><span style="font-size:100%;"> has just NAILED this recipe and even provides step by step pictures. I'll keep this short. This dish came out perfect! I'll try and provide instructions which will help you multi-task and make the dish faster.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7fII2szEDSDP-dWIMM1sBWwEDCMn_fGPDS97gqp3S7VGwV5gBjGtCiyoIjpeZQF8X6CIjN9cKtDaOmkD2u92ycXYEXFFMwiZzAGAQLRPh-3GCQbhbAdTIA5BgSAeaOpesXOXEP4KA4k/s1600/Bagara+Baingan.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7fII2szEDSDP-dWIMM1sBWwEDCMn_fGPDS97gqp3S7VGwV5gBjGtCiyoIjpeZQF8X6CIjN9cKtDaOmkD2u92ycXYEXFFMwiZzAGAQLRPh-3GCQbhbAdTIA5BgSAeaOpesXOXEP4KA4k/s320/Bagara+Baingan.jpg" alt="" id="BLOGGER_PHOTO_ID_5474512862617485874" border="0" /></a><b>Ingredients<br /></b></span><ul><li><span style="font-size:100%;">7-10 purple baby brinjals/ eggplants (depends on the size. My store sells very small ones)</span></li><li><span style="font-size:100%;">2 Tablespoons white sesame seeds (I don't use these often, but was able to buy a small packet for $1 at my local Latin market)</span></li><li><span style="font-size:100%;">2 Tablespoons peanuts</span></li><li><span style="font-size:100%;">2 Tablespoons grated coconut</span></li><li><span style="font-size:100%;">1 Red Onion, chopped fine</span></li><li><span style="font-size:100%;">1 Tablespoon ginger paste</span></li><li><span style="font-size:100%;">1 Tablespoon garlic paste</span></li><li><span style="font-size:100%;">1/4 teaspoon turmeric powder</span></li><li><span style="font-size:100%;">1 teaspoon jeera/cumin seeds</span></li><li><span style="font-size:100%;">1 Tablespoon coriander powder</span></li><li><span style="font-size:100%;">1 teaspoon red chilli powder (I used 2 Tablespoons)</span></li><li><span style="font-size:100%;">A small lemon sized ball of tamarind</span></li><li><span style="font-size:100%;">Salt to taste</span></li><li><span style="font-size:100%;">Fresh coriander leaves for garnish</span></li></ul><div><span style="font-size:100%;"><br /></span></div><div><span style="font-size:100%;"><b>Directions<br /></b></span></div><div><span style="font-size:100%;"><br />1. Preheat the oven to the broil setting<br /><br /></span></div><div><span style="font-size:100%;">2. Dry roast the peanuts and sesame seeds until golden brown<br /><br />3. While this is roasting clean your brinjals, trim the stems, and make deep perpendicular slits at the bottom of each. Place on a pan coated with a little oil and broil. Broil on each side for about 7-8 mins until it's soft and slightly charred.<br /><br />4. Place the roasted mixture along with a little bit of cold water and shredded coconut in the blender. Allow to cool for a little bit.<br /><br />5. Place the tamarind in 1.5 - 2 cups water. Microwave on high for 1.5 mins. Break up the tamarind and let it soak.<br /><br />6. While your roasted mixture is cooling, chop up the onions<br /><br />7. Fry the onions and ginger garlic paste until golden<br /><br />8. While frying, grind the roasted mixture with coconut to form a smooth paste. You can add as much water as you need to grind it.<br /></span></div><div><span style="font-size:100%;"><br /></span></div><div><span style="font-size:100%;">9. Add the ground paste to the onion/ginger/garlic and fry for 1 minute. Add water if it starts to stick. </span></div><div><span style="font-size:100%;"><br /></span></div><div><span style="font-size:100%;">10. Add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry for another minute. </span></div><div><span style="font-size:100%;"><br /></span></div><div><span style="font-size:100%;">11. Add the tamarind water, mix and cook for 5 mins. Taste the gravy and add more spices/ salt if necessary. If it is too watery, boil it for some more time. (If it is too thick, add more water and boil.)<br /><br />12. Add the brinjals and cook closed for 5-10 mins<br /><br />13. Garnish with coriander leaves </span></div><div><span style="font-size:100%;"><br /></span></div><span style="font-size:100%;"><span style="font-size:100%;"><span style="font-weight: bold; color: rgb(0, 102, 0);">Kuty's Twist<br /><br /></span></span>As I said before, the recipe from <a href="http://www.cookingandme.com/2009/12/hyderabad-style-bagara-baingan-recipe.html">Edible Garden</a> will come out great if you just follow the recipe. The only change I made was how I cooked the brinjals. I like to leave the stems on so it is easy (and more fun :P) to pick them up and take a good chomp out of them. I also broiled them rather than frying them. I am sure frying them (with a lot of oil) will make the dish taste better!</span>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com2tag:blogger.com,1999:blog-4952347402861247547.post-57457908652473184112010-05-15T16:46:00.001-07:002010-08-15T21:44:03.147-07:00Tandoori Tempeh Sandwiches<span style="font-size:100%;"><span style="font-size:100%;">Source: Kuty's Kreations!</span><br /><br />So I've eaten a few absolutely amazing <a href="http://en.wikipedia.org/wiki/Tempeh">Tempeh</a> sandwiches in my life. For some reason I had gotten it into my head that it must be a very complicated thing to cook. Well it's not!<br /><br />After eating the mouth watering <a href="http://www.veggiegrill.com/VG_Menu.pdf">Bali Bliss Sandwich</a> at <a href="http://www.veggiegrill.com/">the Veggie Grill</a>, I was inspired to try cooking with Tempeh. Of course my first attempt had to involve masalas.. and red chili powder! And YES.. this is an original Kuty Kreation!<br /><br />There are several variations to this. You can be creative and add different toppings, and even vary the Tempeh with tofu or paneer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKydOJ2C2f8boBZy6H_p9cdUHPqRL-vCHUA4J7cm-l8YIOTaXo_aXus-wjzX8RC1uLOjFgMSbR6T0_OxdXXvOFTrNpESN_6IYbwkwE7OHQQi50dnp1P3QL486iC5hIxgwv81LGXhqcX2Q/s1600/Tandoori+Tempeh4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 460px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKydOJ2C2f8boBZy6H_p9cdUHPqRL-vCHUA4J7cm-l8YIOTaXo_aXus-wjzX8RC1uLOjFgMSbR6T0_OxdXXvOFTrNpESN_6IYbwkwE7OHQQi50dnp1P3QL486iC5hIxgwv81LGXhqcX2Q/s320/Tandoori+Tempeh4.jpg" alt="" id="BLOGGER_PHOTO_ID_5471659031409620034" border="0" /></a><br /><span style="font-weight: bold;">Number of Servings: 4 Sandwiches</span><span style="font-weight: bold;"><br /><br />Ingredients</span><br /><br />Sandwich Assembly<br /></span><ul><li><span style="font-size:100%;">2 Packages of <a href="http://en.wikipedia.org/wiki/Tempeh">Tempeh</a> (You can probably makes this with tofu or paneer instead)</span></li><li><span style="font-size:100%;">8 Slices of Sourdough Bread (I used Wheat Sourdough Bread)</span></li><li><span style="font-size:100%;">1 Tomato</span></li><li><span style="font-size:100%;">1 Red Pepper</span></li><li><span style="font-size:100%;">1 Onion</span></li><li><span style="font-size:100%;">Cheese Slices (Optional. I used Havarti cheese just out of curiosity. Mozzarella or Cheddar would work fine)</span></li></ul><span style="font-size:100%;">Indian Mayonnaise<br /></span><ul><li><span style="font-size:100%;">1 Cup Vegan Mayonnaise</span></li><li><span style="font-size:100%;">1/4 Bunch Coriander Leaves (cilantro)</span></li><li><span style="font-size:100%;">6-7 Peppercorns</span></li><li><span style="font-size:100%;">1 Garlic Clove</span></li><li><span style="font-size:100%;">1 Green Chili<br /></span></li></ul><span style="font-size:100%;">Marinade<br /></span><ul><li><span style="font-size:100%;">3-4 Tablespoons Tandoori Masala Powder</span></li><li><span style="font-size:100%;">1 Tablespoon Red Chili Powder</span></li><li><span style="font-size:100%;">1 Tablespoon Garam Masala Powder</span></li><li><span style="font-size:100%;">2 Medium Tomatoes</span></li><li><span style="font-size:100%;">Half Bunch Coriander (Cilantro)</span></li><li><span style="font-size:100%;">3 Green Chilies</span></li><li><span style="font-size:100%;">3 Cloves Garlic</span></li><li><span style="font-size:100%;">1.5 - 2 cups Yogurt</span></li><li><span style="font-size:100%;">Lemon Juice to taste</span></li><li><span style="font-size:100%;">Pinch of Salt</span></li></ul><span style="font-size:100%;"><span style="font-weight: bold;">Directions</span><br /><br />1. Prepare the Tempeh<br />Cut the Tempeh into fourths (so you have 8 pieces in total). Place in boiling water for about 10 mins. Pat dry and poke a few holes in each piece with a fork. While you are boiling the Tempeh you can prepare the Marinade.<br /><br />2. Prepare the Marinade<br />Blend together all of the ingredients for the marinade with 1 cup of yogurt. Taste the marinade. If it seems too spicy add yogurt as necessary. (Note: The marinade should be a bit spicier than you can handle because the Tempeh will end up being a tad less spicier.)<br /><br />Marinate the Tempeh in this mixture for 3-4 hours. Overnight is best. (Of course I was too impatient to eat this so I only marinated it for 1 hour. I'm sure it will taste better tomorrow!)<br /><br />4. Prepare the Fix-Ins<br /><br />You can put any veggies you happen to have in the fridge.<br /><br />Onions: I chopped up the onions into rounds and caramelized them (sauteed the onions in butter until they turned very brown.)<br /><br />Grilled Red Pepper: Cut the Red Pepper into big slices (about 8). Toss with olive oil and pepper. Broil until blackened.<br /><br />5. Broil/ Grill the marinated Tempeh pieces on each side for about 10-15 mins until it changes color and starts to blacken.<br /><br />6. Indian Mayonnaise<br />Blend together all of the mayonnaise ingredients.<br /><br />7. Grill the bread slices and melt the cheese on one side of the bread.<br /><br />8. Assemble your sandwiches with 2 pieces of Tempeh, mayonnaise, and all the fix-ins! ENJOY!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrjJq-kOQx0h8Fn619vuZ0eudGAeSNjVw19KLTCDmgSFH3e0WYeVElVeyO0L-hwFwy9BH_AVDKOkhZgIho33M7fxbJpAvQ9xLLL21gFc6M0TwMteI8Ma5JH1d1xjnBVT-GVEEu6Lt2B4/s1600/Tandoori+Tempeh3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 376px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrjJq-kOQx0h8Fn619vuZ0eudGAeSNjVw19KLTCDmgSFH3e0WYeVElVeyO0L-hwFwy9BH_AVDKOkhZgIho33M7fxbJpAvQ9xLLL21gFc6M0TwMteI8Ma5JH1d1xjnBVT-GVEEu6Lt2B4/s320/Tandoori+Tempeh3.jpg" alt="" id="BLOGGER_PHOTO_ID_5471659416839382962" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 102, 0);">Kuty's Twist</span><br /><br />Instead of the Indian Mayonnaise, this will surely taste as good with a simple raita (yogurt) dressing with cucumbers. Instead of bread, you can make it into a wrap too.</span>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com3tag:blogger.com,1999:blog-4952347402861247547.post-32293493453260914012010-05-10T22:44:00.000-07:002010-08-15T21:39:30.035-07:00Shortcut Spicy Malai Kofta<span style="font-size:100%;">Source: <a href="http://funnfud.blogspot.com/2007/11/malai-kofta-curry.html">Fun and Food Blog</a><br /><br /></span><span style="font-size:100%;">In honor of my husband's birthday week, I wanted to cook his most favorite dish in the world, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Malai</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kofta</span>. (Funny thing is that similar to the Fun and Food blogger, my husband ALSO actually judges the quality of an Indian Restaurant by it's <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Malai</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Kofta</span>.) I had told myself that I wouldn't ever try making it because it would never match his restaurant standards, but curiosity gave in.. and here I am.</span><br /><span style="font-size:100%;"><br />I tried making this about 2 months ago and it was a total disaster. I've made multiple recipes from <a href="http://funnfud.blogspot.com/">Fun and Food Blog</a>, so I was quite confident that this recipe would turn out well. For some reason my <span class="blsp-spelling-error" id="SPELLING_ERROR_4">koftas</span> completely broke apart and ended up being a messy oily disaster. Deep frying is also my worst enemy. It never turns out well and is a mess to deal with the oil and cleaning the vessel afterward.<br /><br />It was 7:30pm after a long day at work, and the last thing I wanted to do was even consider deep frying again.. and then the light bulb went off! <a href="http://www.traderjoesfan.com/Trader_Joes/Products/Frozen/Vegetable_Masala_Burger/details/">Trader Joe's Vegetable </a></span><span style="font-size:100%;"><a href="http://www.traderjoesfan.com/Trader_Joes/Products/Frozen/Vegetable_Masala_Burger/details/"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Masala</span> Burgers!</a><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiko8AjxpbX9_KvpXP5SQVOflbWUZzDG5zlJKJc4YQe6SFNMsOMAYQqlZ8cFvD-ye07cTv5H_yFy0iwkSXhKldx2tiXjhroY8pHpTEq7ym2kNM7THwwITQBRtCNUDy8E-ZLJKfPVpcih5I/s1600/Malai+Kofta2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 468px; height: 323px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiko8AjxpbX9_KvpXP5SQVOflbWUZzDG5zlJKJc4YQe6SFNMsOMAYQqlZ8cFvD-ye07cTv5H_yFy0iwkSXhKldx2tiXjhroY8pHpTEq7ym2kNM7THwwITQBRtCNUDy8E-ZLJKfPVpcih5I/s320/Malai+Kofta2.jpg" alt="" id="BLOGGER_PHOTO_ID_5505862314098231794" border="0" /></a><br /><span style="font-size:100%;"><span style="font-weight: bold;">Ingredients</span><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Koftas</span><br /></span><ul><li><span style="font-size:100%;">1 package <a href="http://www.traderjoesfan.com/Trader_Joes/Products/Frozen/Vegetable_Masala_Burger/details/">Trader Joe's Vegetable <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Masala</span> Burgers</a></span></li></ul><span style="font-size:100%;"><span class="fullpost"><strong style="font-weight: normal;">Gravy</strong><br /></span></span><ul><li><span style="font-size:100%;"><span class="fullpost">2 medium Onions - finely chopped (I used 1 big onion)</span></span></li><li><span style="font-size:100%;"><span class="fullpost">1 can of Tomato Puree (I used 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_8">roma</span> tomatoes)</span></span></li><li><span style="font-size:100%;"><span class="fullpost">12-15 Cashews</span></span></li><li><span style="font-size:100%;"><span class="fullpost">1 tbsp ginger-garlic paste</span></span></li><li><span style="font-size:100%;"><span class="fullpost">1 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Masala</span></span></span></li><li><span style="font-size:100%;"><span class="fullpost">2 tsp Kitchen King <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Masala</span></span></span></li><li><span style="font-size:100%;"><span class="fullpost">2 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Jeera</span></span></span></li><li><span style="font-size:100%;"><span class="fullpost">1 tbsp Cumin-Coriander Powder</span></span></li><li><span style="font-size:100%;"><span class="fullpost">2 tbsp Red <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Chilli</span> Powder</span></span></li><li><span style="font-size:100%;"><span class="fullpost">2 tsp <span class="IL_AD" id="IL_AD8">Turmeric Powder</span></span></span></li><li><span style="font-size:100%;"><span class="fullpost">1 cup Fresh or Whipping Cream (I used 1/2 cup)</span></span></li><li><span style="font-size:100%;"><span class="fullpost">1 inch Cinnamon Stick</span></span></li><li><span style="font-size:100%;"><span class="fullpost">2 Green Cardamon</span></span></li><li><span style="font-size:100%;"><span class="fullpost">2 Cloves</span></span></li><li><span style="font-size:100%;"><span class="fullpost">1 Bay Leaf</span></span></li><li><span style="font-size:100%;"><span class="fullpost">1 big tbsp Tandoori <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Masala</span></span></span></li><li><span style="font-size:100%;"><span class="fullpost">2 tbsp Coriander Leaves, finely chopped</span></span></li><li><span style="font-size:100%;"><span class="fullpost">Salt to taste</span></span></li></ul><span style="font-size:100%;"><span class="fullpost"><strong>Directions</strong><strong></strong><br /><strong></strong><br />Blend the tomatoes with cashews, kitchen king <span class="blsp-spelling-error" id="SPELLING_ERROR_15">masala</span>, cumin-coriander powder, <span class="blsp-spelling-error" id="SPELLING_ERROR_16">garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">masala</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_18">chilli</span> powder and turmeric powder to smooth paste. (Yes.. these masalas make the gravy VERY spicy!)<br /><br />Heat oil in a pan and add <span class="blsp-spelling-error" id="SPELLING_ERROR_19">jeera</span>, cinnamon stick, cloves, cardamom and bay leaf and saute it for a few <span class="blsp-spelling-error" id="SPELLING_ERROR_20">mins</span>, then add the chopped onions to it till they are pinkish golden in color. Add the ginger-garlic paste, and then the tomato-cashew puree. Add 1 1/2 cups water and mix well to form the gravy. When it starts simmering add salt, tandoori <span class="blsp-spelling-error" id="SPELLING_ERROR_21">masala</span>, and whipping cream and cook for further 10-15 minutes over a low flame. If you think it is thick and need to make it liquid, add some whole milk (I just added water and it tasted fine).<br /><br />Remove from heat, mix in finely chopped coriander and keep it aside. I also added some lemon juice.<br /></span><br /><span style="color: rgb(0, 102, 0); font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_22">Kuty's</span> Twist: <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Masala</span> Burger <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Koftas</span>!</span><br /><br />Preheat the oven to 450 degrees.<br /><br />Defrost the <span class="blsp-spelling-error" id="SPELLING_ERROR_25">masala</span> burgers and mash them with your hands. You should be able to mash and form 4 balls or log shaped <span class="blsp-spelling-error" id="SPELLING_ERROR_26">koftas</span> from 1 burger. These burgers have the perfect texture to form into nice shapes. You won't need to add any breadcrumbs or <span class="blsp-spelling-error" id="SPELLING_ERROR_27">besan</span>. And best of all.. No deep frying!<br /><br />Place your <span class="blsp-spelling-error" id="SPELLING_ERROR_28">koftas</span> on a sprayed pan. Bake for 10-15 <span class="blsp-spelling-error" id="SPELLING_ERROR_29">mins</span> (flip over once). Broil for 1-2 <span class="blsp-spelling-error" id="SPELLING_ERROR_30">mins</span> if you want a crispier taste.<br /><br /><span class="fullpost">Contrary to the original recipe, the tandoori <span class="blsp-spelling-error" id="SPELLING_ERROR_31">masala</span> made the gravy more red than yellow. I added extra turmeric powder, but still wasn't able to get that rich yellow color.</span><br /><br />Keep the <span class="blsp-spelling-error" id="SPELLING_ERROR_32">koftas</span> and gravy separate and pour </span><span class="fullpost"><span style="font-size:100%;">the gravy over them when it's time to serve.<br /><br />p.s. Thanks to my dear friend <span class="blsp-spelling-error" id="SPELLING_ERROR_33">Ulupi</span>. who partially gave me this idea. She has used these burgers to make <span class="blsp-spelling-error" id="SPELLING_ERROR_34">aloo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_35">tikki</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_36">chaat</span>.</span><br /></span>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com8tag:blogger.com,1999:blog-4952347402861247547.post-91965069018782210252010-05-02T23:57:00.000-07:002011-08-12T17:29:30.873-07:00Avocado Gazpacho w/ Spiced Croutons<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia; font-size: 100%;">Source: </span><span style="font-size: 100%;"><a href="http://www.foodnetwork.com/recipes/tori-ritchie/avocado-gazpacho-with-spiced-croutons-recipe/index.html" style="font-family: georgia;">Food Network- Torie Ritchie</a></span><span style="font-family: georgia; font-size: 100%;"><br />
</span><span style="font-family: georgia; font-size: 100%;"><br />
This is perfect for a hot day and is both vegan and raw.<br />
<br />
</span><span style="font-family: georgia; font-size: 100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6SQcj6MQVPSJLtM-OT0w6HhcNcIF5shI7FJouqYqqa_tbS4nhSaa72yYPLkkFUlGkZfG6jMvTCDwJCYUN6aD2l8AHY5LY7zCZOkSGe1JAavjReHxoNqGYGoG3dQP4kY45r6kxH6L8Tk/s1600/gazpacho.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466934941980642242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6SQcj6MQVPSJLtM-OT0w6HhcNcIF5shI7FJouqYqqa_tbS4nhSaa72yYPLkkFUlGkZfG6jMvTCDwJCYUN6aD2l8AHY5LY7zCZOkSGe1JAavjReHxoNqGYGoG3dQP4kY45r6kxH6L8Tk/s320/gazpacho.jpg" style="cursor: pointer; display: block; height: 335px; margin: 0px auto 10px; text-align: center; width: 476px;" /></a></span><span style="font-family: georgia; font-size: 100%;"><span style="font-weight: bold;">Ingredients</span><br />
<br />
Gazpacho<br />
</span><br />
<ul style="font-family: georgia;"><li class="ingredient"><span style="font-size: 100%;">2 cucumbers, peeled, seeded, and diced (<span style="font-style: italic;">I only used One</span>) </span></li>
<li class="ingredient"><span style="font-size: 100%;">2 limes, juiced</span></li>
<li class="ingredient"><span style="font-size: 100%;">1/2 to 1 cup vegetable broth <span style="font-style: italic;">(I used 1 bouillon cube w/ 1 cup water)</span> </span></li>
<li class="ingredient"><span style="font-size: 100%;">1/2 cup fresh cilantro leaves, plus additional, for garnish</span></li>
<li class="ingredient"><span style="font-size: 100%;">1.5 jalapenos, chopped</span></li>
<li class="ingredient"><span style="font-size: 100%;">4 green onions, sliced (including green tops)</span></li>
<li class="ingredient"><span style="font-size: 100%;">2 ripe avocados </span></li>
<li class="ingredient"><span style="font-size: 100%;">4 garlic cloves <span style="font-style: italic;">(I love garlic, you can put less)</span></span></li>
<li class="ingredient"><span style="font-size: 100%;">1 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tomatillo</span><span style="font-style: italic;"> </span></span></li>
<li><span style="font-size: 100%;">Salt</span></li>
</ul><div style="color: #cc0000; font-family: georgia;"><span style="color: #ff6666; font-size: 100%;"><i>Note: Only the Gazpacho is raw and vegan. The Croutons are not.</i></span></div><span style="font-family: georgia; font-size: 100%;">Spiced Croutons </span><br />
<ul style="font-family: georgia;"><li><span style="font-size: 100%;">3 big slices of sourdough bread <span style="font-style: italic;">(or any bread you have)</span></span></li>
<li><span style="font-size: 100%;">1 Tablespoon butter</span></li>
<li><span style="font-size: 100%;">1 Teaspoon Red Chili</span></li>
<li><span style="font-size: 100%;">Black Pepper to taste</span></li>
</ul><span style="font-family: georgia; font-size: 100%;"><span style="font-weight: bold;">Directions:<br />
</span>Preheat an oven to 450 degrees F. Cut bread into medium cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chili powder, salt, cumin, and pepper to taste. Toss and coat bread cubes. Return to oven and toast 5 minutes more.<br />
</span><br />
<div style="font-family: georgia;"><span style="font-size: 100%;">In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapenos, green onions, garlic, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">tomatillo</span>, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.</span></div><div style="font-family: georgia;"><span style="font-size: 100%;">To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons. </span></div><span style="font-family: georgia; font-size: 100%;"><span style="color: #006600;"><b><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Kuty's</span> Twist:</b></span><br />
Croutons come out great with sourdough bread!<br />
<br />
I only added 1 cucumber since I've heard it doesn't keep too long. My other additions included garlic and a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tomatillo</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tomatillos</span> add a nice tangy flavor to this.<br />
<br />
If you are desperate to eat this right away, which I was, pour a small amount into 1-2 bowls and stick it in the freezer for 10 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">mins</span>!</span></div>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com8tag:blogger.com,1999:blog-4952347402861247547.post-1430927669537731632010-05-02T20:00:00.000-07:002010-09-28T17:21:52.702-07:00Baked Macaroni and Cheese w/ Jalapenos<span style="font-family:georgia;">Source: <a href="http://www.overthehillandonaroll.com/2009/11/post-bump-macaroni-and-cheese.html">Over The Hill And Roll</a><br /><br />It's only fitting that my first post is the cheesiest dish I've ever made! This one's for mom, who loves cheese as much as I do.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8uwO9u7k5ys7Pj8F2UM6poHLk_0UMYe0d3ccz26tQv28DrTK0TfW2wvim8EFf1KqNyrrmyDw2vAoStVUD2xW41dpHPc0YfGOucZ0WbzS_9KAKqR-8kOeDDDJlh0pjhlFOYtIOHfEk-wQ/s1600/mac+and+chees_blog1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 493px; DISPLAY: block; HEIGHT: 265px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5466907424144225042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8uwO9u7k5ys7Pj8F2UM6poHLk_0UMYe0d3ccz26tQv28DrTK0TfW2wvim8EFf1KqNyrrmyDw2vAoStVUD2xW41dpHPc0YfGOucZ0WbzS_9KAKqR-8kOeDDDJlh0pjhlFOYtIOHfEk-wQ/s320/mac+and+chees_blog1.jpg" /></a><span style="font-family:georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2ncmeDmvuJ4jp1O4-lB2XCzjqzoNu9Y6VSJCbwrQBj_3vjXRSoGvjrFzxfUfd1CcwHWoTg6f4j68abLItFIY5S3YwTWbc_SB9URf9W2zzM3h6CpCaFXXnl5py8z4jWoJs3QX31Wvnso/s1600/IMG_4138.JPG"> </a></span><span style="font-family:georgia;"><br /></span><span style="FONT-WEIGHT: bold;font-family:georgia;" >Ingredients:</span><span style="font-family:georgia;"><br /></span><ul face="georgia"><li>8 Tablespoons (1 stick) unsalted butter</li><li>1 cup planko bread crumbs</li><li>5 1/2 cups milk</li><li>1/2 cup all-purpose flour</li><li>2 teaspoons salt</li><li>1 Tablespoon freshly ground black pepper</li><li>1 Tablespoon red chili pepper pepper</li><li>4 cups grated sharp white cheddar</li><li>2 cups grated gruyere cheese (I only used 8oz)</li><li>1 pound elbow <span class="il">macaroni</span></li><li><span class="il">2 Jalapenos<br /></span></li></ul><span style="font-family:georgia;"><span style="FONT-WEIGHT: bold">Directions<br /></span>Start boiling your water to cook the macaroni.<span style="FONT-WEIGHT: bold"><br /><br /></span></span><span id="fullpost" style="font-family:georgia;">Warm milk and 6 Tablespoons butter over medium heat. When it starts to bubble, whisk in flour and continue until mixture bubbles and thickens, 8 to 12 minutes. Remove cheese mixture from heat and stir in salt, black pepper, red chili powder, 3 cups cheddar and all of the gruyere. Stir and allow to cool slightly. Taste a little and add more black pepper if necessary. (I like a lot of black pepper in mine.)<br /><br />Cook macaroni for 2 to 3 minutes in boiling water (the macaroni will continue cooking in the oven). Drain and run under cold water. Add macaroni to cheese mixture and combine. Pour mixture into buttered/ sprayed baking dish. Sprinkle remaining cheddar cheese over top. Bake until golden brown, about 30 minutes. Serve and enjoy!</span><span style="font-family:georgia;"><span style="FONT-WEIGHT: bold;font-family:georgia;" ><br /><br /><span style="COLOR: rgb(0,102,0)">Kuty's Twist</span></span><span style="font-family:georgia;"><br /></span><span style="font-family:georgia;">Slice up 2-3 jalapenos and pan fry them til they are crispy. Set aside.<br /><br />Take 1 cup planko bread crumbs and lightly cover them with oil or melted butter.<br /><br />After the macaroni has baked for 20 minutes, mix in the jalapenos and sprinkle the breadcrumbs on top. Bake together for another 10 minutes. If the breadcrumbs don't start to brown, set your oven to the broiler setting.<br /><br />Serving suggestion for a dinner party: Bake the mac and cheese in individual ramekins.</span><br /></span>Kuty's Kornerhttp://www.blogger.com/profile/15479076115661070782noreply@blogger.com1