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dahiwale achari baingan (eggplant in spicy yogurt sauce)

August 8, 2014

Yet another recipe that looks amazing from ãhãram! Aubergines, baingan, eggplant – it’s one of my favorites.

Baingan or Aubergines – 250 gms
Onions – 2 Large
Dahi, Curd or Yogurt – 1 Cup
Ginger-Garlic Paste – 1 tbsp
Chilli Powder – 1 tsp
Turmeric – 1/2 tsp
Saunf or Fennel Seeds – 1 tsp
Jeera or Cumin Seeds – 1/2 tsp
Kalonji or Nigella Seeds – 1 tsp
Rai or Mustard Seeds – 1/2 tsp
Methi or Fenugreek Seeds – 1/2 tsp
Green Chillies – 2
Garam Masala – 1/2 tsp
Amchur or Dried Mango Powder – 1/2 tsp
Hing or Asafoetida – A Large Pinch
Oil – 2 tbsp + 1 tsp
Salt to Taste
Method

In a large vessel, create a marinade by mixing ginger-garlic paste, chilli powder, turmeric powder, 1/2 tsp salt and 1 tsp oil.
Cut the eggplant into 1/2″ pieces.
Mix the eggplant pieces well with the marinade.
Set aside for 10 minutes.
Peel and slice the onions into thin long pieces.
In a wok or kadhai, heat 1 tbsp oil.
Add the marinated aubergine pieces and stir-fry till the aubergine just starts to turn soft.
Take out the aubergines and set aside.
To the same wok, add the remaining oil.
Add mustard, fennel, nigella, cumin, and fenugreek seeds.
Stir-fry for a minute or till the seeds start to pop.
Add the sliced onions and slit green chillies.
Stir-fry till the onions are transparent & turn off heat.
Add asafoetida, garam masala and amchur powder.
Mix well.
Beat and add the yogurt to the fried onions.
Mix & add remaining ingredients.

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from ãhãram!

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dal fry (lentils punjabi-style)

August 7, 2014

This recipe is from from ãhãram!

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yellow lentils/tuvar dal/pigeon peas/gandules – 1 Cup
Tomato – 1 Medium
Onion – 1 Medium
Ginger Garlic Paste – 1 tsp
Green Chillies – 2
Red Chilli Powder – 1/2 tsp
Turmeric – 1/8 tsp
Ghee – 1 tbsp
Mustard Seeds – 1 tsp
Salt to Taste
Fresh Coriander for Garnish

Boil 1 c lentils in 2 c water. Or, soak the Tuvar Dal in 2 Cups water for about 30 to 60 minutes and pressure cook the dal for 4 whistles.
With a heavy ladle, mash the dal completely.
Chop the tomato into fine pieces.
Chop the onion into 1/2″ pieces.
Chop the green chillies into fine pieces.
In a heavy bottomed vessel, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the onion pieces and fry till transparent.
Add the tomato pieces and stir fry till the tomato pieces are soft.
Add the ginger-garlic paste and fry for 2 minutes.
Add the green chillies, red chilli powder, and turmeric.
Stir fry for 2 minutes.
Add the mashed dal, salt, and 1/2 cup water to the onion-tomato mix.
Mix well and let cook for about 5 minutes.
Garnish with coriander leaves.
Serve hot with jeera rice or rotis.

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from ãhãram (great blog – highly recommended)

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peachy yum-yum (easy peach cobbler)

August 6, 2014

6 peaches
2 T lemon juice
2 T corn starch
1/2 c sugar

boil 1 minute & pour into 2-qt. casserole dish

preheat oven to 400

separately, cut 3 T butter into 1 T sugar, 1 1/2 t baking powder, 1/2 t salt (opt) and 1 cup flour.
stir in 1/2 c cold milk and 1/4-1/2 t pumpkin pie spice or cinnamon.
drop by spoonfuls into peach mixture.
sprinkle brown sugar over the top and bake at 400 for 25-30 min.

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i forgot to write down the name of this (“peach cobbler”). i rushed over to a friend’s with it. when they asked me what it was called, i said “peachy yum-yum” without thinking about it.

the cobbler is like biscuit dough. the peach syrup that forms from cooking the peaches for just one minute is thick, red, rich, and habit-forming.

this is a great and easy method for softening underripe peaches. highly recommended, even if you skip the biscuit dough on top and just snack on some peaches and sugar.

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from pick your own: peach recipes

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mango ginger teriyaki chicken

August 1, 2014

garlic
ginger
soy sauce
mango pulp, juice, or puree (oranges work, too!)
rice wine vinegar
pinch of fennel seed
pinch of coriander
sesame seeds (optional)
fresh basil leaves or cilantro (optional)
two drops of fish sauce or splash of worcestershire sauce (optional)

blend everything, marinate chicken as long as you can stand to, and cook as usual (baked, grilled, or pan-fried – it’s all good)

invented by friedsig.wordpress.com

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Very easy, sweet, and lots of flavor. I served it with ghee rice, and basil yogurt (just plain yogurt with fresh basil minced into it) and it was good.

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moroccan chickpea salad

July 31, 2014

2 x 400g (14 oz) cans of chickpeas (garbanzos) drained, rinsed & strained
1 red onion, diced
2 cloves garlic, minced
½ cup dried cranberries, apricots, or currants
1 wholepiece of a preserved lemon, rind only, finely chopped
Juice of 1 fresh lemon
½ cup olive oil
2 tbs soy sauce
1 tbs ground cumin
1 tbs paprika
1 tbs ground cinnamon
a handful of baby spinach leaves (optional)
¼ cup finely chopped parsley (or any fresh herb you like)
½ cup Greek yoghurt
⅓ cup pistachios, roughly chopped
Pomegranate molasses

Place the chickpeas in a bowl add the onions, garlic, currants, preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.
Line a serving bowl with the baby spinach leaves Throw a handful of spinach in a bowl, and top with the chickpeas and parsley. Top with the yoghurt and pistachios, and drizzle with the pomegranate molasses.

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recipe adapted by friedsig and originally penned by le delicieux

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Sounds like a very pretty presentation – something I put zero effort into for my own quick lunches. I simplified this recipe to make this very elegant (but elaborate) salad completely accessible to anyone seeking a very healthy, flavorful, fast, affordable, and easy lunch to take along, or ultra-fast weeknight dinner.

I used fresh dill and basil instead of parsley, because it’s what I had in the house. I love currants, so I used those. I also added a part of a roasted jalapeno from the farmers market because I have so many, and a big pinch of smoked paprika. Recommended! Of course, hot pepper pickles are incredible in any salad.

This is one of my two favorite cold chickpea salad recipes this summer. The other is this 5 minute warm chickpea and feta salad.

Try this one!

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beet salad with dilled yogurt

July 23, 2014

400g beets / beetroot, fresh, cooked to your liking and cut into matchsticks (roasting and boiling are both great) or grated raw and uncooked
2-3 Tablespoon fresh chopped dill, to taste
3 Tablespoons Greek yoghurt
1 tspn za’atar (opt.)
salt and pepper, to taste

one OR the other of:
1 garlic clove, crushed
1 tbspn pomegranate molasses

Mix together the yoghurt, molasses, garlic, za’atar and seasoning – check that the taste is okay for you and add more molasses or seasoning as needed. Stir in the beetroot and half the dill. Fold together gently or mix well – depending on how pink you want your yoghurt to turn, or whether you want a more marbled pink/white look! Scatter over the extra dill and serve.

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adapted from lime and barley

 

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I highly recommend this salad, though I changed the recipe to recommend garlic OR pomegranate molasses and not both. It’s amazing how a good fresh beet has so much flavor on its own and barely needs any seasoning to taste so complex and interesting! This is my new favorite three-ingredient meal.

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doubles

July 22, 2014

this is the quintessential trinidadian street food.

savory, sweet, hot, filling, and wonderful.

doubles consist of two (hence the name) flat pieces of fry-bread called BARA filled with a chickpea mixture.

it is also agreed throughout the recipes i checked out that the chickpeas and bara themselves are not the sweet, spicy, and sour flavor doubles are known for. this flavor comes from the condiments. see below for toppings!

it is the kind of street food that people in trinidad don’t really cook at home (source) but if you have a craving like i do, you can try to make it at home.
the doubles i got at trini-gul in a west indian neighborhood in brooklyn were one of the best foods i’ve ever had in my entire life.

i hope to make them at home and have them taste even half as good.

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bara

2 cups flour
1/2 tsp salt
1 teaspoon turmeric
1/2 tsp cumin
1/2 tsp ground pepper
1 T baking powder
1 teaspoon yeast
1/3 cup warm water
1/4 tsp sugar
Oil for frying

place warm water, sugar, and yeast in a bowl until foamy.

knead ingredients together until dough is smooth.

pour a bit of oil over the top, cover the bowl with a kitchen towel, and rest until dough doubles.

oil or wet your hands – dough is sticky. make two-inch balls. flatten to the size of your hand.

fry, at about forty seconds per side or until puffy and done.

adapted from trini gourmet, simply trini cooking, and chennette

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chickpeas

heat 1 T oil in a heavy bottomed pot or pan. add a chopped onion. when soft, add 1 t curry powder, 1 t turmeric, three cloves of garlic minced, 2 t ground cumin, 2 t salt, 1 t pepper, 5 leaves chadon beni (bandhania/culantro/long cilantro, or substitute cilantro,) and 1 t trinidadian pepper sauce. stir-fry until fragrant. add 2 c chickpeas and a cup of water. simmer until chickpeas are soft.

adapted from trini gourmet, simply trini cooking, amazing trinidad, and chennette.

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you MUST top with grated or preserved cucumbers or cucumber chutney, mango kuchela (trinidadian sweet&sour chutney,) and tamarind sauce to get that flavor!

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