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General Tsao Watermelon

 

8 ounces watermelon -- sliced

1 cup cornstarch

BATTER:

1 cup flour All purpose

1/2 cup cornstarch

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon white vinegar

1/2 teaspoon vegetable oil

1/2 cup water to adjust thickness

SAUCE

1 tablespoon soybean oil

1/2 cup white vinegar

1/2 cup Sugar

1/2 cup un-chicken broth

1/2 cup mushroom soy sauce

1/2 cup Sherry -- or chardonnay

1 teaspoon garlic -- minced

1 teaspoon ginger -- minced

1 teaspoon hot sauce

cornstarch in water to adjust thickness

 

Dust the sliced watermelon in the cornstarch before dipping into the batter.

Deep-fry the watermelon until golden brown. Set to the side to cool, then

deep-fry it again to crisp up.

 

To make sauce: Mix first six ingredients together. Heat soybean oil in a hot

wok, and add garlic, ginger and hot sauce. Stir for a couple of seconds. Add

sauce mixture, and bring to a boil. Lower heat and cook for 5 minutes. Add

dissolved cornstarch to thicken sauce. Toss watermelon with sauce to serve.

Makes 2 servings.

 

Note: After you make the batter, let the batter rest for at least 20 minutes

before frying. The end result will have a far better texture.

 

 

Unchicken broth

 

Mix together:

 

1 1/3 cups nutritional yeast flakes

3 Tbsp onion powder

2 1/2 tsp garlic powder

2 1/2 Tbsp salt

1 tsp celery seed

2 1/2 Tbsp Italian seasoning mix (dried, in the spice section or mix your

own)

2 Tbsp dried parsley

 

Stir all together. Use 1 tsp per cup for broth. This will keep for a long

time.

 

 

 

Overnight Garden Dills

Show off these crisp vegetable pickles in a favorite glass mug or in a " cup "

made of a hollowed-out sweet pepper.

Source: Better Homes and Gardens

 

8 ounces fresh whole green beans, trimmed (about 2 cups)

1-1/2 cups packaged, peeled baby carrots (about 8 ounces)

1/2 cup cider vinegar

1/4 cup water

1 tablespoon chopped, seeded fresh red chili peppers*

2 cloves garlic, minced

1/2 teaspoon salt

1/4 to 1/2 teaspoon crushed red pepper

1/4 cup snipped fresh dillweed or 1 tablespoon dried dillweed

2 pickling cucumbers (each about 4 inches long), cut into spears

 

1. In a large saucepan cook green beans, covered, in a small amount of

boiling water for 2 minutes. Add carrots; continue cooking, covered, for 2

minutes. Drain; transfer to a large bowl.

2. In the same saucepan combine vinegar, water, chili peppers, garlic, salt,

and crushed red pepper. Heat just to boiling. Remove from heat; stir in

dillweed.

3. Add cucumber spears to green beans and carrots in bowl. Pour hot vinegar

mixture over vegetables in bowl. Let stand at room temperature for 30

minutes. Transfer vegetables and vinegar mixture to a plastic bag set in a

deep bowl. Close bag.

4. Marinate in the refrigerator for 4 hours or up to 3 days, turning the bag

occasionally. Makes 8 to 10 side-dish servings.

*Note: Hot peppers contain oils that can burn your eyes, lips, and skin.

Wear plastic gloves while preparing peppers and be sure to thoroughly wash

your hands and nails in hot, soapy water afterward

 

 

Briani Stew

 

1 1/2 lbs. potatoes, peeled, quartered

1 1/2 lbs. zucchini, sliced

3/4 lb. okra, soaked in vinegar, rinsed

1 eggplant, peeled, cubed

16 oz. can diced tomatoes

1 bunch parsley, chopped

salt and pepper

1/2 cup olive oil

2 large onions, chopped

2 to 3 cloves garlic, minced

 

Preheat oven to 375F. Mix everything together and place in large casserole.

Bake, covered, 30 minutes until vegetables are soft. Uncover and bake

another 30 minutes until light golden brown.

Makes 6 servings.

 

 

 

Japanese Soba Noodles Robertson

 

 

SAUCE:

1 tablespoon light brown sugar

1/4 cup low-sodium soy sauce

2 tablespoons dry sherry

2 tablespoons toasted sesame oil

1 tablespoon rice vinegar

1 teaspoon minced fresh ginger

1 garlic clove -- minced

1/4 teaspoon cayenne pepper

2 teaspoons cornstarch

STIRY FRY:

1 tablespoon safflower oil

1 red bell pepper -- thin strips

1/4 cup sliced scallions

1 cup shredded green cabbage

8 ounces buckwheat soba noodles -- cook, drain

2 tablespoons sesame seeds

2 tablespoons minced fresh parsley

 

1. In a shallow bowl, combine the sugar, soy, sherry, sesame oil, vinegar,

ginger, garlic and cayenne. Stir in the cornstarch and set aside.

 

2. Heat the safflower oil in a large skillet over medium high heat. Add the

bell pepper, scallions and cabbage and cook 3 minutes to soften. Add the

sauce and cook 2 minutes longer, stirring to thicken sauce. Add the cooked

soba noodles, tossing to coat.

 

3. Serve, garnished with sesame seeds and parsley.

 

Source:

" Some Like It Hot "

 

 

 

 

Vegetarian Salatet Ful Abiad (Middle Eastern Bean Spread)

 

3 tablespoons olive or vegetable oil

1 clove garlic, minced

2 cups cooked dried fava or white beans, mashed

2 to 4 tablespoons fresh lemon or lime juice

about 1/8 teaspoon cayenne, or 6 drops hot pepper sauce

1/2 teaspoon salt

paprika and/or chopped fresh parsley (optional)

 

Heat 2 tablespoons oil in a large skillet over medium heat.

Add the garlic and sauté until lightly colored but not burnt.

Add the beans, cayenne, lemon juice, and salt and cook until the mixture is

dry, 2 to 4 minutes.

Remove from the heat and stir in the remaining 1 tablespoon oil.

Spoon into a bowl or crock and refrigerate for at least 3 hours and up to 2

days.

If desired, invert onto a serving plate and sprinkle with the paprika.

Serve with pita bread or crackers.

Makes 2 cups.

VARIATIONS:

Bissara (Moroccan Bean Spread): Add 2 teaspoons ground cumin.

Bakla Ezmesi (Turkish Bean Spread): Add 2 tablespoons chopped fresh dill

 

 

Shiitake Mushroom, Sweet Potato & Hazelnut Sauce

 

2 cs. onions, diced

2 tbsps. olive oil

1/4 tsp. salt

3/4 tsp. rosemary, fresh & minced

2 cs. sweet potatoes, diced

1 1/2 cs. vegetable stock

2 tbsps. water

1 c. rice milk or soy milk

2 tbsps. hazelnut butter

1 1/2 cs. shiitake mushrooms, sliced

1 1/2 tbsps. tamari

1 pinch black pepper

 

Saute onions in oil until lightly browned.

In a large pot, combine half of the onions with the salt, 1/2 ts rosemary,

sweet potatoes & 1 1/2 cs. stock.

Cook until potatoes are tender. Cool to room temperature & blend with milk &

hazelnut butter until very smooth.

Set aside.

Combine remaining onions, mushrooms, tamari, pepper, remaining rosemary & 2

tb water. Cook for 5 minutes.

Add to sweet potato mixture & simmer for 5 minutes.

Serve hot over fresh pasta.

NOTE Only use fresh shiitake mushrooms.

Makes 1 quart.

 

 

 

Alu Piajer Chorchori (Dry Curried Potato & Onion)

 

5 medium sized potatoes, cut in half lengthwise and the sliced into 1/8 "

pcs. crosswise.

4 onions cut in half lengthwise and then sliced thicker than normal.

2 tsps. turmeric paste.

1/2 tsp. chili paste.

4 to 6 green chilies washed and slit.

salt to taste.

2 tbsps. oil.

1/2 cup water or as required.

 

Heat oil.

When a blue haze appears, add potatoes and fry for several minutes until

potatoes turn opaque.

Reduce heat, add onions and continue to fry, stirring now and then for a

couple of minutes more.

Add the turmeric, chili paste and salt to taste, mixing thoroughly and keep

frying.

Add green chilies.

The potatoes and onions should cook as much as possible in their own juices,

but if the curry gets too dry, test to see how much cooking the potatoes

need and accordingly add water a little at a time.

The cooked dish is dry and therefore adding of water should be judicious.

The curry is done when the potatoes are cooked and there is practically no

gravy.

This curry can be reheated before serving, and is a good accompaniment with

rice.

Makes 4 to 6 servings.

 

 

 

Low-Fat Potato Ratatouille

 

2 large yellow onions, chopped

2 cloves garlic, minced

1 1/3 cs. water

3 green peppers, chopped

4 zucchini, sliced

2 large potatoes, peeled & chopped

4 cs. peeled and chopped tomatoes, (or 1 32 oz. can)

1 tsp. fresh basil, chopped, (or 1/2 tsp. dried)

1 tsp. fresh oregano, chopped, (or 1/2 tsp. dried)

2 tbsps. fresh parsley, chopped, (or 1 tbsp. dried)

fresh ground pepper to taste

 

Place onions and garlic in a large pot with water.

Cook and stir for about 3 minutes.

Add remaining ingredients, except pepper.

Cover and cook over medium heat for 30 minutes, stirring occasionally.

Season with pepper before serving.

Makes 4 servings.

 

 

 

 

Flexible Thai Soup

 

1 shallot, chopped

2 tbsps. chopped fresh ginger

1 clove garlic, minced

1 can vegetable broth

1 can coconut milk

1/4 c. cilantro, chopped

juice of 1 lemon

a few drops of chili sauce to taste

2 tbsps. soy sauce (the original called for Thai fish sauce)

flexible part - 1 c. fresh spinach leaves, or 1 c. sugar snap or snow peas,

or 1 c. water chestnuts, or 1 c. black mushroom

 

Saute shallot, garlic and ginger in a small amount of vegetable oil.

Add coconut milk and vegetable broth.

Bring to a boil,

Turn down to simmer.

Add cilantro, lemon juice, chili sauce, soy sauce (or alternative ) and

vegetables.

Simmer until spinach is wilted and veggies are tender but not limp,

approximately 5 minutes.

Serve with rice.

Makes 2 to 4 servings

 

 

 

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