S.D.Burman ROCKS!! What a genius. I listened to S.D, discussing the S.D effect, and that there used to be black and white movies, as I made this 10 minute Oriental Bhel with my 7 year old...
Crispy Bhel:
Baked Lays (baked Potato Chips made by "Lays") (It's potato, but atleast it ain't fried)
Sauce:
1/2 cup tomato ketchup
1 tsp vinegar
1.5 tsp soy sauce
1 stalk of celery chopped into tiny pieces
Bhel:
1 tsp oil
1 clove garlic (grated)
1 small white onion (chopped) - to make about 1/4 cup
1 stalk of celery chopped (not too small)
1 small bell pepper (any color) cut into long thin strips
1/4 cup leaves of lettuce chopped randomly
1/4 cup grated carrots
1/4 cup cabbage
1/4 cup sprouted beans (the sort you see in chinese and thai food)
(actually this is called bean sprouts, legally speaking)
1. Saute the ingredients under "Bhel" together, no more than 1 minute, and keep aside. You want it not to get soft. Add sat and pepper to taste.
2. Boil together the ingredients under "Sauce", stirring occasionally.
3. On a plate, arrange the crip baked lays (potato chips), and spread the bhel on it and pour the sauce over it.
Credit for this recipe goes to Tarla Dalal's book.
Friday, June 27, 2008
Tuesday, June 24, 2008
Sesame toffee
This is, to the best of my knowledge, a South Indian snack, hugely popular with kids, that exists in similar forms in other regions of India (such as the Lonavala Chikki)
Makes : 20-25 pieces of candy.
4 cups (1 lb) white sesame seeds
1/2 cup water
1.5 cups powdered jaggery (in the U.S, an alternative is "Sucanat" - the least processed form of sugarcane juice). This is not unhealthy, unlike processed white sugar.
1/2 a coconut cut into very small pieces (this's more interesting to eat than grated coconut, which's easily available frozen)
In a heavy saucepan, dry roast sesame seeds, until light brown. Set aside. Prepare syrup, by adding water to a heavy saucepan, adding the powdered jaggery and bringing the mixture to a homogenous boil. Add the chopped coconut pieces when the mixtures is boiling. Turn to low heat until the syrup becomes thick and sticky. Add the roasted seeds and mix thoroughly. Turn off the heat. Wet your fingers and palms and shape the mixture into small balls with your fingers. Store in an airtight container.
I made it with my kid today, and it was a very messy scene... I have refrigerated it, although that's probably not necessary. The sugar here is a healthy kind, although you could get too much of it.
I remember making this with my grandma as a kid, and those are really sweet memories. I will be sure to make this on July 25th, her birthday. She'd have turned 89 this year.
Makes : 20-25 pieces of candy.
4 cups (1 lb) white sesame seeds
1/2 cup water
1.5 cups powdered jaggery (in the U.S, an alternative is "Sucanat" - the least processed form of sugarcane juice). This is not unhealthy, unlike processed white sugar.
1/2 a coconut cut into very small pieces (this's more interesting to eat than grated coconut, which's easily available frozen)
In a heavy saucepan, dry roast sesame seeds, until light brown. Set aside. Prepare syrup, by adding water to a heavy saucepan, adding the powdered jaggery and bringing the mixture to a homogenous boil. Add the chopped coconut pieces when the mixtures is boiling. Turn to low heat until the syrup becomes thick and sticky. Add the roasted seeds and mix thoroughly. Turn off the heat. Wet your fingers and palms and shape the mixture into small balls with your fingers. Store in an airtight container.
I made it with my kid today, and it was a very messy scene... I have refrigerated it, although that's probably not necessary. The sugar here is a healthy kind, although you could get too much of it.
I remember making this with my grandma as a kid, and those are really sweet memories. I will be sure to make this on July 25th, her birthday. She'd have turned 89 this year.
Monday, June 23, 2008
Whole Grain pizza with a desi twist
http://www.abcdlady.com/2008-06/art9.php
I was excited to find this recipe. I vegetarianized it, subbing tofu for the chicken. Credit for this recipe goes to Priya Sastry, who writes for www.ABCDlady.com. She said she liked to cook healthy, and use a lot of shortcuts. Sounds very much like me - I'll be visiting her magazine often.
I was excited to find this recipe. I vegetarianized it, subbing tofu for the chicken. Credit for this recipe goes to Priya Sastry, who writes for www.ABCDlady.com. She said she liked to cook healthy, and use a lot of shortcuts. Sounds very much like me - I'll be visiting her magazine often.
Saturday, June 21, 2008
Steamed broccoli with lemon zest and garlic salt.
I've finally found a way to make steamed broccoli taste halfway decent. Chop up into pieces, about 2 cups worth broccoli, so each piece looks like a little tree. Put into a thing with holes (thing 1). Boil water in thing 2. Thing 1 and Thing 2 ought to have the same diameter. AFter water reaches boiling point, place thing 1 on top of thing 2 and cover with lid, for no more than 2 minutes.
Take off stove, and sprinkle garlic salt. Lemon pepper was the thought, but we didn't have any. So we added black pepper and grated some lemon rind.
Take off stove, and sprinkle garlic salt. Lemon pepper was the thought, but we didn't have any. So we added black pepper and grated some lemon rind.
Friday, June 20, 2008
Watermelon Sorbet (dessert)
My 7-year old's creativity has been exploding in all sorts of directions this Summer, more than ever before. He came up with this recipe for a watermelon dessert, ALL by himself. We made kulfi a few days ago, and possibly inspired by that, he suddenly said, "Why don't we freeze fruit and beat it into a sorbet?" We chopped up a lot of watermelon yesterday, and he decided to freeze it. Today, we took it out and it looked like this:
The juice inside the fruit had crstallised, and there were ice crystals on top too. He wanted to mixie it, and we did. He decided to add orange juice (store bought) and lemon juice (organic fresh squeezed lemon juice is amazing). We added about 1/2 a cup lemon juice, and 1/2 cup orange juice, to 3 cups frozen watermelon chunks. We added some basil leaves (from his "herb garden" - which basically amounts to 3 potted herbs in the dining room, that he keeps alive). And mixie-d it all together in our "National" blender that's really outlasted its expected lifetime. The result was this AMAZING dessert:
A's new idea is to try this with blueberries tomorrow. WHAT a great idea!!! To squeeze lemons, he used a lemon squeezer (the painted metallic thing which presses out the juice). I did the actual blending.
The juice inside the fruit had crstallised, and there were ice crystals on top too. He wanted to mixie it, and we did. He decided to add orange juice (store bought) and lemon juice (organic fresh squeezed lemon juice is amazing). We added about 1/2 a cup lemon juice, and 1/2 cup orange juice, to 3 cups frozen watermelon chunks. We added some basil leaves (from his "herb garden" - which basically amounts to 3 potted herbs in the dining room, that he keeps alive). And mixie-d it all together in our "National" blender that's really outlasted its expected lifetime. The result was this AMAZING dessert:
A's new idea is to try this with blueberries tomorrow. WHAT a great idea!!! To squeeze lemons, he used a lemon squeezer (the painted metallic thing which presses out the juice). I did the actual blending.
Cucumber cream cheese sandwiches
From oprah.com. I'd use the very yummy fat-free Philadelphia cream cheese. Perfect picnic food.
INGREDIENTS
* 1 whole wheat loaf of bread, cut into 1/4-inch slices
* 2 pounds Philadelphia fat-free cream cheese at room temperature
* 1 English cucumber, peeled and cut into 1/8-inch dice
* Mint leaves from 8 stems, cut in strips
* Kosher salt and black pepper
Fold cucumber and mint into cream cheese. Season with salt and pepper.
Build sandwiches by spreading a 1/8-inch layer of mix between bread slices. Remove crusts, then cut into quarters and serve.
INGREDIENTS
* 1 whole wheat loaf of bread, cut into 1/4-inch slices
* 2 pounds Philadelphia fat-free cream cheese at room temperature
* 1 English cucumber, peeled and cut into 1/8-inch dice
* Mint leaves from 8 stems, cut in strips
* Kosher salt and black pepper
Fold cucumber and mint into cream cheese. Season with salt and pepper.
Build sandwiches by spreading a 1/8-inch layer of mix between bread slices. Remove crusts, then cut into quarters and serve.
Moroccan vegetable stew with whole wheat couscous
I found this at oprah.com, under Moroccan dishes. Whole Wheat couscous is what we have lying around in the pantry. And since we had all the rest of this as well, this was a good find for tonight's dinner.
INGREDIENTS
2 tablespoons extra-virgin olive oil
2 red skinned potatoes, unpeeled, cut into small chunks
1 medium butternut squash, peeled, seeded, and cut into small pieces
1 large onion, diced
2 carrots, peeled and sliced into thin rings
1 can (15 ounces) garbanzo beans, drained and rinsed
1/2 cup golden or brown raisins
1 can (14 1/2 ounces) chopped or diced tomatoes in juice
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 cups couscous
1 1/3 cups vegetable broth
3 tablespoons chopped cilantro
In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat. Add potatoes, squash, onions, and carrots. Stir frequently for about 10 minutes until onions are golden brown. Add beans, raisins, tomatoes, cumin, cinnamon, salt, and red pepper flakes. Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
Meanwhile prepare couscous as directed on package, using broth instead of water.
Stir cilantro into stew and adjust seasoning with salt if desired. Serve with couscous.
INGREDIENTS
2 tablespoons extra-virgin olive oil
2 red skinned potatoes, unpeeled, cut into small chunks
1 medium butternut squash, peeled, seeded, and cut into small pieces
1 large onion, diced
2 carrots, peeled and sliced into thin rings
1 can (15 ounces) garbanzo beans, drained and rinsed
1/2 cup golden or brown raisins
1 can (14 1/2 ounces) chopped or diced tomatoes in juice
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 cups couscous
1 1/3 cups vegetable broth
3 tablespoons chopped cilantro
In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat. Add potatoes, squash, onions, and carrots. Stir frequently for about 10 minutes until onions are golden brown. Add beans, raisins, tomatoes, cumin, cinnamon, salt, and red pepper flakes. Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
Meanwhile prepare couscous as directed on package, using broth instead of water.
Stir cilantro into stew and adjust seasoning with salt if desired. Serve with couscous.
Monday, June 16, 2008
Avocado soup
http://eating.health.com/2008/05/08/avocado-soup/#more-382
I found this link through an ad at Mallika's http://www.quickindiancooking.com blog.
Instead of the whole milk in the recipe here, I'd use evaporated milk (fatfree and creates a wonderful consistency for your soup!!). Alternatvely, use skim milk and some corn starch for thickening.
I copy paste the link here:
This recipe makes a flavorful, smooth-textured soup; serve with toasted 100% whole wheat bread.
Makes 4 servings
Prep: 15 minutes
Ingredients:
2 ripe peeled avocados
1 1/2 cups vegetable broth
1 (4-ounce) can or jar chopped green chiles
1/2 cup whole milk (healthier alternative: replace with canned fatfree EVAPORATED MILK, or, skim milk plus a little corn starch (1 tsp) thrown in to thicken)
1 tablespoon lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro and/or crushed tortilla chips for garnish
I am a bit concerned there's lime juice and milk going together here. We'll see how that goes.
Instructions:
1. Cut the avocados in half, and remove the pits.
2. Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days. (serving size: 1 cup)
Nutrition:
CALORIES 194; FAT 16g (sat 3g,mono 10g,poly 2g); PROTEIN 3g; CHOLESTEROL 3mg; CALCIUM 58mg; SODIUM 396mg; FIBER 7g; IRON 1mg; CARBOHYDRATE 14g
(This recipe, credit Mallika of quickindiancooking, and eating.health.com)
I found this link through an ad at Mallika's http://www.quickindiancooking.com blog.
Instead of the whole milk in the recipe here, I'd use evaporated milk (fatfree and creates a wonderful consistency for your soup!!). Alternatvely, use skim milk and some corn starch for thickening.
I copy paste the link here:
This recipe makes a flavorful, smooth-textured soup; serve with toasted 100% whole wheat bread.
Makes 4 servings
Prep: 15 minutes
Ingredients:
2 ripe peeled avocados
1 1/2 cups vegetable broth
1 (4-ounce) can or jar chopped green chiles
1/2 cup whole milk (healthier alternative: replace with canned fatfree EVAPORATED MILK, or, skim milk plus a little corn starch (1 tsp) thrown in to thicken)
1 tablespoon lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro and/or crushed tortilla chips for garnish
I am a bit concerned there's lime juice and milk going together here. We'll see how that goes.
Instructions:
1. Cut the avocados in half, and remove the pits.
2. Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days. (serving size: 1 cup)
Nutrition:
CALORIES 194; FAT 16g (sat 3g,mono 10g,poly 2g); PROTEIN 3g; CHOLESTEROL 3mg; CALCIUM 58mg; SODIUM 396mg; FIBER 7g; IRON 1mg; CARBOHYDRATE 14g
(This recipe, credit Mallika of quickindiancooking, and eating.health.com)
Saturday, June 14, 2008
Radha's dahi vada
My friend Radha made this dahi vada, and I am waiting for her to send me the official recipe. It's fried, Arundhati, I am sorry!! I ate one and it was amazing. The kids gobbled up all the rest.
Wednesday, June 11, 2008
A super-fast healthy Indian dinner
This was the quickest meal I have made in a long time. I started up the rice cooker with sugam brown basmati rice.
We had in the frig:
-tons of pre-washed baby spinach (that I washed again once)
-pressure cooked toor dal (yellow lentils)
-1 chopped onion
-grated ginger
-organic lemons
I had forgotten how yummy freshly squeezed organic lemon juice could be.
With the spinach, I made a raita:
1 tsp sesame oil, on the stove and do a "tadka" with a tsp of jeera (cumin), add some "heeng" (asaefotida). Add the grated ginger (about 1 tsp). Add the spinach leaves before the ginger can turn brown. Saute for a minute. Turn the gas off. Add rock salt (not regular salt), for a twist. Add fat-free plain yoghurt to it when it's cooled off a bit. This is courtesy our friends from our old neighborhood, S and S, who make this often.
Dal:
After this, I sauteed the chopped onion in a tsp of sesame oil. Added the cooked yellow toor dal. Added 2 cups of water, and some salt and turmeric. WHen it boiled, turned the gas off And added about 1/2 cup of freshly squeezed lemon juice. And some chopped cilantro on top.
This was amazing with brown rice.
We had in the frig:
-tons of pre-washed baby spinach (that I washed again once)
-pressure cooked toor dal (yellow lentils)
-1 chopped onion
-grated ginger
-organic lemons
I had forgotten how yummy freshly squeezed organic lemon juice could be.
With the spinach, I made a raita:
1 tsp sesame oil, on the stove and do a "tadka" with a tsp of jeera (cumin), add some "heeng" (asaefotida). Add the grated ginger (about 1 tsp). Add the spinach leaves before the ginger can turn brown. Saute for a minute. Turn the gas off. Add rock salt (not regular salt), for a twist. Add fat-free plain yoghurt to it when it's cooled off a bit. This is courtesy our friends from our old neighborhood, S and S, who make this often.
Dal:
After this, I sauteed the chopped onion in a tsp of sesame oil. Added the cooked yellow toor dal. Added 2 cups of water, and some salt and turmeric. WHen it boiled, turned the gas off And added about 1/2 cup of freshly squeezed lemon juice. And some chopped cilantro on top.
This was amazing with brown rice.
Monday, June 9, 2008
Tofu scramble, encyclopedia
Tofu Scramble
Recipe courtesy of Tal Ronnen (www.oprah.com)
Serves 4
INGREDIENTS
* 2–3 Tbsp. oil
* 1 sweet onion, cut into chunks
* 5 garlic cloves, minced
* 2 Tbsp. nutritional yeast
* 1/2 tsp. ground ginger
* 1/2 tsp. chili powder
* 1/2 yellow or green bell pepper, seeded and chopped
* 1 cup sliced mushrooms
* 4 tomatoes, chopped
* 1 pound firm tofu, drained well and cut into bite-size pieces
* Tamari to taste
* Freshly ground pepper to taste
* Fresh snipped chives to taste
Heat the oil over medium heat in a large skillet and sauté the onion for 5 minutes, until softened.
Add the garlic, nutritional yeast and spices, stir and cook for 1 minute. Add the pepper and mushrooms, stir-frying until tender and crisp.
Add the tomatoes and slices of tofu. Gently stir-fry for 3 to 4 minutes. Sprinkle with the tamari sauce and season with fresh pepper and chives.
Recipe courtesy of Tal Ronnen (www.oprah.com)
Serves 4
INGREDIENTS
* 2–3 Tbsp. oil
* 1 sweet onion, cut into chunks
* 5 garlic cloves, minced
* 2 Tbsp. nutritional yeast
* 1/2 tsp. ground ginger
* 1/2 tsp. chili powder
* 1/2 yellow or green bell pepper, seeded and chopped
* 1 cup sliced mushrooms
* 4 tomatoes, chopped
* 1 pound firm tofu, drained well and cut into bite-size pieces
* Tamari to taste
* Freshly ground pepper to taste
* Fresh snipped chives to taste
Heat the oil over medium heat in a large skillet and sauté the onion for 5 minutes, until softened.
Add the garlic, nutritional yeast and spices, stir and cook for 1 minute. Add the pepper and mushrooms, stir-frying until tender and crisp.
Add the tomatoes and slices of tofu. Gently stir-fry for 3 to 4 minutes. Sprinkle with the tamari sauce and season with fresh pepper and chives.
Friday, June 6, 2008
A roti made from leftovers
-aata (which's often not 100% whole wheat, but sometimes is close to that)
-sambhar/daal/any thing liquid and spicy with a lentil in it
-salt to taste
-a little oil
This's my mom's invention, and we used to make it fairly often. Mix the above together to a consistency that lets you make balls and roll out rotis with it. Put on the stove, on a cast iron stone used for making rotis/paranthas, and cook for a few minutes on both sides. Use oil if needed, to make sure it doesn't burn.
The Pam cooking spray we used to use for this, I don't like anymore (it has wierd chemicals). Even the organic one has nitrous oxide. I think I'd like to find something that'd turn oil into a spray without using expeller chemicals. I mean, a mechanical solution. We found one at Pampered CHef, but it didn't work well at all and was hard to clean. I guess I could use a pastry brush, to brush oil on both sides - so I don't end up using too much oil.
I'd say this cooks 3 minutes on both sides. The wheat tastes raw if it's not well done. Enjoy with pickle and yoghurt!
Hey, Arundhati, would this be a quick breakfast solution as well? I know Punjabis eat paranthas for breakfast!
Oh, and I just thought of something. You could probably use "besan" (ground chik peas flous) instead of wheat flour, as well.
-sambhar/daal/any thing liquid and spicy with a lentil in it
-salt to taste
-a little oil
This's my mom's invention, and we used to make it fairly often. Mix the above together to a consistency that lets you make balls and roll out rotis with it. Put on the stove, on a cast iron stone used for making rotis/paranthas, and cook for a few minutes on both sides. Use oil if needed, to make sure it doesn't burn.
The Pam cooking spray we used to use for this, I don't like anymore (it has wierd chemicals). Even the organic one has nitrous oxide. I think I'd like to find something that'd turn oil into a spray without using expeller chemicals. I mean, a mechanical solution. We found one at Pampered CHef, but it didn't work well at all and was hard to clean. I guess I could use a pastry brush, to brush oil on both sides - so I don't end up using too much oil.
I'd say this cooks 3 minutes on both sides. The wheat tastes raw if it's not well done. Enjoy with pickle and yoghurt!
Hey, Arundhati, would this be a quick breakfast solution as well? I know Punjabis eat paranthas for breakfast!
Oh, and I just thought of something. You could probably use "besan" (ground chik peas flous) instead of wheat flour, as well.
Wednesday, June 4, 2008
Hummus (a healthy sandwich spread)
I found this on oprah.com/foodhome...
We usually buy hummus at central market westgate.
INGREDIENTS
3 tablespoon extra-virgin olive oil
15 ounces of garbanzo beans (1 can drained and rinsed)
1/2 cup tahini
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 pinch red pepper flakes
In a medium bowl, use a fork to mash 15 ounces garbanzo beans (one can drained and rinsed), 1/2 cup tahini, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt and 1 pinch red pepper flakes until a coarse puree forms. Transfer to a serving bowl and drizzle with another 1 tablespoon olive oil.
We usually buy hummus at central market westgate.
INGREDIENTS
3 tablespoon extra-virgin olive oil
15 ounces of garbanzo beans (1 can drained and rinsed)
1/2 cup tahini
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 pinch red pepper flakes
In a medium bowl, use a fork to mash 15 ounces garbanzo beans (one can drained and rinsed), 1/2 cup tahini, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt and 1 pinch red pepper flakes until a coarse puree forms. Transfer to a serving bowl and drizzle with another 1 tablespoon olive oil.
Tuesday, June 3, 2008
Kitchen layout, and cooking with children
http://www2.oprah.com/relationships/
webmd/200712/relationships_parenting_cooking_b1.jhtm
Wonderful wonderful article.
The way homes are constructed in America the past 15 years or so - open plan, kitchen in perfect location for communication between family room and kitchen and breakfast table to be enabled, is a sort of feminist victory, I think. Compare kitchens in India with these. The ones in India are closed, and the mom is usually isolated here with the maid (if she's lucky enough to have one). Makes communication really hard within the family, at a time that it's most feasible (no school, no work). I think it says something about the status of the woman in the family, because she's most likely the one doing all the kitchen work. AN open layout encourages the family to cook together.
Cooking with kids is so much fun. It takes a lot of patience, because there's greater mess, more cleanup later. But if you recognize the fact that there's deep learning and bonding going on through the whole experience of cooking with your kids, it seems like you're accomplishing much more than just a meal.
webmd/200712/relationships_parenting_cooking_b1.jhtm
Wonderful wonderful article.
The way homes are constructed in America the past 15 years or so - open plan, kitchen in perfect location for communication between family room and kitchen and breakfast table to be enabled, is a sort of feminist victory, I think. Compare kitchens in India with these. The ones in India are closed, and the mom is usually isolated here with the maid (if she's lucky enough to have one). Makes communication really hard within the family, at a time that it's most feasible (no school, no work). I think it says something about the status of the woman in the family, because she's most likely the one doing all the kitchen work. AN open layout encourages the family to cook together.
Cooking with kids is so much fun. It takes a lot of patience, because there's greater mess, more cleanup later. But if you recognize the fact that there's deep learning and bonding going on through the whole experience of cooking with your kids, it seems like you're accomplishing much more than just a meal.
A1 sauce "secret" recipe
What is A1 sauce?
It is a condiment for use with meat/game, as originally intended. We're vegetarians though, but love it on salads, specially potato salads - anything a little tart like that. This sauce, ofcourse, is vegetarian. I am going to try to explain the taste, to Tamilians reading this. It's a bit like "maavudu"'s water. And "maavudu" is the small-sized mango pickle thingy Tamilians are generally obsessed with during summertime (and in Tamilnadu, summertime is basically all year round).
My husband loves sauces and chutneys and pickles (pickle as defined in India, the substance that's full of salt and turmeric and other spices...). I am trying to expand my expertise in this area, and am starting with A1 sauce, for no particular reason...
A1 Sauce
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.
It is a condiment for use with meat/game, as originally intended. We're vegetarians though, but love it on salads, specially potato salads - anything a little tart like that. This sauce, ofcourse, is vegetarian. I am going to try to explain the taste, to Tamilians reading this. It's a bit like "maavudu"'s water. And "maavudu" is the small-sized mango pickle thingy Tamilians are generally obsessed with during summertime (and in Tamilnadu, summertime is basically all year round).
My husband loves sauces and chutneys and pickles (pickle as defined in India, the substance that's full of salt and turmeric and other spices...). I am trying to expand my expertise in this area, and am starting with A1 sauce, for no particular reason...
A1 Sauce
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.
Monday, June 2, 2008
Cracked wheat uppuma, summer watermelon drinks and our day 2 and 3 of summer vacation
Dinner's going to be cracked wheat uppuma:
1 teaspoon sesame oil
mustard seeds
10 curry leaves
1 pinch asafoetida
Grated ginger (1 inch)
1 tablespoon udad dal for seasoning
1 cup chopped onion.
Frozen peas - 1 cup
Grated carrot - 1 cup.
Cracked wheat, pressure cooked (1 cup wheat to 2 cups water).
Oil, mustard seeds. Saute all of the rest of the above (except cracked wheat) for a few seconds after the mustard seeds crackle, until the udad dal turns golden.
I don't do tomatoes for uppuma, but you could.
Add pressure cooked cracked wheat (2.5 cups when cooked) into this mixture.
Salt. Maybe chilli powder or even sambhar powder. And you're done.
This is super yummy and high in fiber.
Watermelon drinks for dinner:
Ingredients:
1 watermelon
10 fresh mint leave
fresh juice of 2 limes
1.) Begin by scooping out all of the watermelon from the watermelon. (Get the seeds out. --Deepa). Place the scooped watermelon into the blender along with the 10 fresh mint leaves.
2.) Blend the ingredients until they are liquified (1 min)
3.) I like to add fresh lime juice to the above.
I found this recipe online at http://www.mealsmatter.org/recipes-meals/recipe/22817
I have shortened it and added step 3.
1 teaspoon sesame oil
mustard seeds
10 curry leaves
1 pinch asafoetida
Grated ginger (1 inch)
1 tablespoon udad dal for seasoning
1 cup chopped onion.
Frozen peas - 1 cup
Grated carrot - 1 cup.
Cracked wheat, pressure cooked (1 cup wheat to 2 cups water).
Oil, mustard seeds. Saute all of the rest of the above (except cracked wheat) for a few seconds after the mustard seeds crackle, until the udad dal turns golden.
I don't do tomatoes for uppuma, but you could.
Add pressure cooked cracked wheat (2.5 cups when cooked) into this mixture.
Salt. Maybe chilli powder or even sambhar powder. And you're done.
This is super yummy and high in fiber.
Watermelon drinks for dinner:
Ingredients:
1 watermelon
10 fresh mint leave
fresh juice of 2 limes
1.) Begin by scooping out all of the watermelon from the watermelon. (Get the seeds out. --Deepa). Place the scooped watermelon into the blender along with the 10 fresh mint leaves.
2.) Blend the ingredients until they are liquified (1 min)
3.) I like to add fresh lime juice to the above.
I found this recipe online at http://www.mealsmatter.org/recipes-meals/recipe/22817
I have shortened it and added step 3.
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