tag:blogger.com,1999:blog-39236545110091277832024-03-13T16:59:44.544-04:00Chumkie's Kitchen This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share. Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.comBlogger751125tag:blogger.com,1999:blog-3923654511009127783.post-36703517357171206002024-02-03T14:22:00.004-05:002024-02-03T16:43:34.272-05:00Crab Claws Curry<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZykfKxpc6eAiZc2tw-UW_2s7QC9MLbUdH_VZ5zSxYLPJAc1-67S0oUYfRC53obT5Lt5t02CmAonQjTfV08Gkf_NlviawXpHXtskFlxXES4yDuqtBxjn9uZRiKlW86rP1384Qio9UFczTyroh4eiEPmzkn9IImWF1j45WdulZ2wyjPZ4xfM-HimU8NeaX3/s1008/CrabClawsCurry.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZykfKxpc6eAiZc2tw-UW_2s7QC9MLbUdH_VZ5zSxYLPJAc1-67S0oUYfRC53obT5Lt5t02CmAonQjTfV08Gkf_NlviawXpHXtskFlxXES4yDuqtBxjn9uZRiKlW86rP1384Qio9UFczTyroh4eiEPmzkn9IImWF1j45WdulZ2wyjPZ4xfM-HimU8NeaX3/s320/CrabClawsCurry.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Crab Claws Curry<br /></b></span></td></tr></tbody></table><br /><p></p><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">Rock crab claws at our local supermarket looked so clean and tempting. There was a little over a pound of claws in the package which was perfect because I will be the only one eating them. Hubby is not fond of anything that has to be picked at, so a simple filleted fish curry will suit him.</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhA0BIIx7MfdaqdFj4UZ_KapZt7mMM18AmKDcU_Y1m8Y0jeXLxd08Ae-4UHbIT40_Ghr0NdHPJ-EttsrDugteN_xVX7lhFzVE2b3nJQy80LF1qNyy9-cPJ4Dt7PJrahFhXblZO-EbSUZCQ0TBEgMCTulxAn0PPaUdcGlSgE5D3CBhC3d_1k3Ehz_EkESnb/s1008/Cooking.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhA0BIIx7MfdaqdFj4UZ_KapZt7mMM18AmKDcU_Y1m8Y0jeXLxd08Ae-4UHbIT40_Ghr0NdHPJ-EttsrDugteN_xVX7lhFzVE2b3nJQy80LF1qNyy9-cPJ4Dt7PJrahFhXblZO-EbSUZCQ0TBEgMCTulxAn0PPaUdcGlSgE5D3CBhC3d_1k3Ehz_EkESnb/s320/Cooking.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Cooking the Crab Claws</b></span></td></tr></tbody></table></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">A few tips before I dive into the recipe. First of all, make sure to use a nut cracker to crack the claws, and break apart each segment before cooking. It was a mess doing that while eating. Secondly, the claws came frozen and I dropped them into the gravy as is. They thawed and cooked over medium-low heat to perfection. And last but not least, I loved cooking them this way because this is a dump-and-go recipe. Make sure the gravy ingredients are minced so that the gravy comes out smooth and delicious when cooked. </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">This is best served with hot, steamed rice.</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rB3AonyNFiQ2Na0Anyi2dRUwrgCuUPsCONV7cUFeenRDwB_zZbNWLwgzAZ8TzzeF5ErldYLn5WmQgzQD_FzDzxyTARtVAVFK3bmZRhMlZfisMKRCvM7iHy18AIpIA9leZDUvd-32rn60x8MRfs14FgnDWuTfr7cXP-J3wHxx49qyHYaAGStJB1M8YmrZ/s1008/CrabClawsWithRice.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rB3AonyNFiQ2Na0Anyi2dRUwrgCuUPsCONV7cUFeenRDwB_zZbNWLwgzAZ8TzzeF5ErldYLn5WmQgzQD_FzDzxyTARtVAVFK3bmZRhMlZfisMKRCvM7iHy18AIpIA9leZDUvd-32rn60x8MRfs14FgnDWuTfr7cXP-J3wHxx49qyHYaAGStJB1M8YmrZ/s320/CrabClawsWithRice.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Serving Suggestion</b></span></td></tr></tbody></table><br /></div><span><a name='more'></a></span><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 lb. rock crab claws or cut whole crabs</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 cup boiling water</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 Tablespoon minced cilantro or green onions for garnish</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 teaspoon ghee</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Gravy</b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">4 Tablespoons vegetable oil</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 teaspoon cumin seeds</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 large onions, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 large tomatoes, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 green chilies, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 teaspoons tomato ketchup</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 teaspoon ginger paste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 teaspoon garlic paste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 teaspoon salt or to taste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 teaspoon black pepper powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 teaspoon roasted cumin powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 teaspoon turmeric powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 teaspoon Kashmiri powder/paprika/chili powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 teaspoon garam masala powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 (14 oz.) can coconut milk</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Place all the gravy ingredients into a large skillet and stir well.</span></li><li><span style="font-family: verdana; font-size: medium;">Cover and simmer over medium-high heat for 15 minutes or until oil resurfaces.</span></li><li><span style="font-family: verdana; font-size: medium;">Add crab claws to gravy and stir well to coat crab with gravy.</span></li><li><span style="font-family: verdana; font-size: medium;">Add a cup of boiling water, stir, cover and simmer for 15 minutes or until crab cooks.</span></li><li><span style="font-family: verdana; font-size: medium;">Adjust salt to taste.</span></li><li><span style="font-family: verdana; font-size: medium;">Garnish with ghee and cilantro.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Best served with hot, steamed rice.</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><br /><p></p>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-28447703277590952772024-01-03T11:34:00.007-05:002024-01-31T15:35:06.093-05:00Burmese Meat Curry - အသားဟင်း a thaa hin<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZgokqD4Bdvt0tq8euM9jWLc9KLvEvzhd0ofVSFsaMCD8xYhZn7I1YGcnWWu2a_38FRGRYEs9jPTaviiDRsjerRhUefHk4yks9UYybUEjVcXsaRQpD1cHBdbFbJ0YWnweOUmIO8rk1UZu6aSw2CRdKTSgRcZ4vDHDQrTnwjOEEL-8DZJaKm1llso37R6A/s1008/LambCurry.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZgokqD4Bdvt0tq8euM9jWLc9KLvEvzhd0ofVSFsaMCD8xYhZn7I1YGcnWWu2a_38FRGRYEs9jPTaviiDRsjerRhUefHk4yks9UYybUEjVcXsaRQpD1cHBdbFbJ0YWnweOUmIO8rk1UZu6aSw2CRdKTSgRcZ4vDHDQrTnwjOEEL-8DZJaKm1llso37R6A/s320/LambCurry.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Burmese Meat Curry<br /></b></span></td></tr></tbody></table><div class="tw-ta-container F0azHf tw-nfl" id="tw-target-text-container" style="background-color: #f8f9fa; color: #202124; outline: 0px; overflow: hidden; position: relative;" tabindex="0"><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" data-ved="2ahUKEwit1pndx8aDAxW_g4kEHdfSABgQ3ewLegQIBRAQ" dir="ltr" id="tw-target-text" style="background-color: transparent; border: none; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; text-wrap: wrap; unicode-bidi: isolate; width: 270px;"><br /></pre></div><span style="font-family: verdana; font-size: medium;">I call this Meat Curry because the recipe can be used to cook any kind of meat. Beef Curry is called Ametha Hin and Pork Curry is called Wetha Hin. I used lamb leg, but I don't know what lamb is called in Burmese. One translation calls it Soetha Hin, but I'm not sure if that's correct.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">The process is pretty simple and all the ingredients are readily available. Pieces of meat are marinated in a coarse paste of onions, garlic, tomatoes and paprika or soaked dried chilies. I used a pressure cooker to tenderize the meat for half an hour, but it can also be simmered on the stovetop for 2 hours. If a pressure cooker is used, it should be removed from the heat and left undisturbed (after the half hour of cooking) to de-pressurize naturally, which takes 15-20 minutes. After all the steam dissipates and depending on how much liquid remains, the curry needs to be simmered to reduce the gravy until the oil resurfaces.</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><span><a name='more'></a></span><div><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">2 lbs. beef, lamb or pork, cut into bite-size pieces</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. turmeric powder</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. paprika or chili powder</span></div><div><span style="font-family: verdana; font-size: medium;">1 Tbsp. fish sauce</span></div><div><span style="font-family: verdana; font-size: medium;">salt to taste</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 cup vegetable oil</span></div><div><span style="font-family: verdana; font-size: medium;">1 large onion, peeled and sliced</span></div><div><span style="font-family: verdana; font-size: medium;">1 large onion, peeled and quartered</span></div><div><span style="font-family: verdana; font-size: medium;">8-10 garlic cloves, peeled</span></div><div><span style="font-family: verdana; font-size: medium;">1 large tomato, diced</span></div><div><span style="font-family: verdana; font-size: medium;">2 green chilies, minced</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. roasted and ground cumin seeds</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. sugar or to taste</span></div><div><span style="font-family: verdana; font-size: medium;">1 handful cilantro, minced</span></div><div><span style="font-family: verdana; font-size: medium;">2 cups water</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Rinse meat thoroughly until water runs clear.</span></li><li><span style="font-family: verdana; font-size: medium;">Bring water to a boil and blanch quartered onion and garlic for 4 minutes until softened.</span></li><li><span style="font-family: verdana; font-size: medium;">Drain onions and garlic, leaving blanching liquid to simmer over low heat for later use.</span></li><li><span style="font-family: verdana; font-size: medium;">Using a blender or mortar and pestle, make a coarse paste of blanched onions and garlic, tomatoes, green chilies and sugar. </span></li><li><span style="font-family: verdana; font-size: medium;">Stir fish sauce, turmeric powder, paprika powder and cumin powder into paste and rub paste into meat pieces. </span></li><li><span style="font-family: verdana; font-size: medium;">Add half the oil to meat, mix thoroughly and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Place pressure cooker or skillet over medium-high heat.</span></li><li><span style="font-family: verdana; font-size: medium;">Add oil and fry sliced onions until translucent.</span></li><li><span style="font-family: verdana; font-size: medium;">Add marinated meat and stir well to combine.</span></li><li><span style="font-family: verdana; font-size: medium;">Stir-fry for 8 - 10 minutes to lightly sear the meat.</span></li><li><span style="font-family: verdana; font-size: medium;">Add simmering liquid and stir.</span></li><li><span style="font-family: verdana; font-size: medium;">Bring to a boil, cover and cook over medium-high heat for 5 minutes.</span></li><li><span style="font-family: verdana; font-size: medium;">If using a pressure cooker, reduce heat to medium and simmer for 25 minutes, remove from heat and de-pressurize naturally. Remove cover and simmer for 15 minutes or until oil resurfaces.</span></li><li><span style="font-family: verdana; font-size: medium;">If cooking on stovetop in a skillet, reduce heat to medium-low and simmer for 2 hours or until meat is soft and oil resurfaces. Stir periodically to prevent gravy from sticking to the bottom of skillet.</span></li><li><span style="font-family: verdana; font-size: medium;">Adjust salt to taste, r</span><span style="font-family: verdana; font-size: medium;">emove from heat and garnish with cilantro.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Best served over a mound of hot, steamed rice.</span></div></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span><br /><p></p></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-59277002721880669872023-12-11T15:15:00.003-05:002023-12-11T15:24:20.035-05:00Fish with Cauliflower and Green Onions<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sytJGUuFHIe9k0WCHJUcv2j5DKlTxUtYKXwasLWJnsDZQBpJ05jezlEwcd1PRBnRxhHyN8yID4MkJcVHtx1oEPoJlU7DMvoB24IRxM_-PBjFAshyenjQF4-2vqxl3aljWhE1Kcym5twIrC40qowv8Qb7s0jrhZA0lImDgXmXGUA_c8kIwzYN4H7HwOi7/s1008/PhoolKopiPyajKoliDiye.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sytJGUuFHIe9k0WCHJUcv2j5DKlTxUtYKXwasLWJnsDZQBpJ05jezlEwcd1PRBnRxhHyN8yID4MkJcVHtx1oEPoJlU7DMvoB24IRxM_-PBjFAshyenjQF4-2vqxl3aljWhE1Kcym5twIrC40qowv8Qb7s0jrhZA0lImDgXmXGUA_c8kIwzYN4H7HwOi7/s320/PhoolKopiPyajKoliDiye.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Fish with Cauliflower & Green Onions</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">Any kind of fish works with this recipe. I used filleted fish, but it goes without saying that bone-in fish tastes much better. This way of cooking a fish curry takes me back to the days when we first arrived in India from Burma. We stayed with our uncle's family in Calcutta and Mamima (aunt) made fish this way. It tastes so good!</span><p></p><p></p><p><span style="font-family: verdana; font-size: medium;"><b><span></span></b></span></p><a name='more'></a><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span><p></p><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 lbs. fish, cut in pieces</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. turmeric powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. Kashmiri mirch/paprika powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. salt or to taste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 cauliflower, cut into florets</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 bunch green onions, cut in 2" lengths</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><i><b>Gravy</b></i></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 large onion, quartered</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">6 cloves garlic, peeled</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1" ginger, peeled and chopped</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 Roma tomato, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 + 3 green chilies</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/4 cup vegetable oil</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. nigella or kalonji seeds</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. turmeric powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. Kashmiri mirch/paprika powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. roasted cumin powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. garam masala powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 bunch cilantro, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. ghee</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Toss fish pieces with salt, turmeric and paprika powders.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat half the oil and fry fish until lightly browned, remove and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Blanch onions, garlic cloves and ginger in a cup of water, reserve blanching liquid, blend aromatics with tomatoes and 2 green chilies to a coarse paste.</span></li><li><span style="font-family: verdana; font-size: medium;">Add remaining oil to skillet and heat.</span></li><li><span style="font-family: verdana; font-size: medium;">Sputter nigella seeds, stir-fry remaining 3 green chilies until skin wrinkles and turn grey.</span></li><li><span style="font-family: verdana; font-size: medium;">Remove green chilies and set aside for garnishing.</span></li><li><span style="font-family: verdana; font-size: medium;">Add onion paste and salt, along with turmeric, paprika, cumin and garam masala powders.</span></li><li><span style="font-family: verdana; font-size: medium;">Stir well, a</span><span style="font-family: verdana; font-size: medium;">dd cauliflower florets and s</span><span style="font-family: verdana; font-size: medium;">tir-fry with reserved blanching liquid until oil resurfaces.</span></li><li><span style="font-family: verdana; font-size: medium;">Return fish to skillet and bury pieces in the gravy.</span></li><li><span style="font-family: verdana; font-size: medium;">Bring to a boil and scatter cilantro and green onions over fish.</span></li><li><span style="font-family: verdana; font-size: medium;">Garnish with ghee and reserved green chilies, and remove from heat.</span></li></ol><div><span style="font-family: verdana; font-size: medium;"><span>Serve over a mound of hot, steamed rice or chapatis.</span> </span></div></div><p><br /></p>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-81337560347500910702023-11-02T15:26:00.006-04:002023-11-03T10:26:19.763-04:00Begun Basanti - Eggplant in Mustard and Yogurt Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_SOhX-ZBFdug_TnJvdqocczq-OOOzL8T2lPD5phyphenhyphenflFF7LLb0ChbcN4-IJp-TAWlhuGU8L9hHGRk8SHdRZlUtY4zhqKG-R-Z7O56YafxGg8ycxMscx2GqXsVMO_FjMQaXTMS5_KbAmOEpizFP5Dn4JYATWlQwzAJ2XpV-Q0tshVhhGi3YnbiCzPgPRmm/s714/DSCN9570.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="612" data-original-width="714" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_SOhX-ZBFdug_TnJvdqocczq-OOOzL8T2lPD5phyphenhyphenflFF7LLb0ChbcN4-IJp-TAWlhuGU8L9hHGRk8SHdRZlUtY4zhqKG-R-Z7O56YafxGg8ycxMscx2GqXsVMO_FjMQaXTMS5_KbAmOEpizFP5Dn4JYATWlQwzAJ2XpV-Q0tshVhhGi3YnbiCzPgPRmm/s320/DSCN9570.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Begun Basanti</b></span></td></tr></tbody></table><div><br /></div><span style="font-family: verdana; font-size: medium;">My sister, Rene, introduced me to this eggplant dish. Use any kind of eggplant. Just make sure they are cut in uniform pieces. Even the smallest eggplant, left whole or cut in half, work really well here. I love Japanese eggplant because they taste so good. I used Greek yogurt and whipped it with besan to keep it from separating in the hot oil.</span><br /><yt-attributed-string class="style-scope ytd-text-inline-expander" style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-family: Roboto, Arial, sans-serif; font-size: 14px;"><span class="yt-core-attributed-string yt-core-attributed-string--white-space-pre-wrap" style="background: transparent; border: 0px; margin: 0px; padding: 0px; white-space-collapse: preserve;"><span class="yt-core-attributed-string--link-inherit-color" style="background: transparent; border: 0px; color: #131313; margin: 0px; padding: 0px;"><br /></span></span></yt-attributed-string><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span><div><span style="font-family: verdana; font-size: medium;"><b><br /></b>4 Japanese or long eggplant <br />4 + 2 Tbsp. oil <br />1 tsp. turmeric powder<br />1/2 tsp. paprika/Kashmiri mirch<br />1/2 tsp. salt<br />1/2 tsp. kalonji/nigella seeds<br />1 green chili, minced<br />1 cup thick yogurt<br />1 tsp. besan or gram flour<br /><br /><b>Onion-Garlic-Tomato Paste</b></span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. oil<br />1 medium onion, quartered<br />6 cloves garlic<br />1 medium tomato<br />1/2 tsp. sugar<br /><br /><b>Mustard Paste<br /></b>1 Tbsp. black mustard seeds<br />1/2 cup water<br />1/2 tsp. salt<br />1 green chili, diced<br /><br /><b>Garnish</b><br />1/4 tsp. sugar<br />1/2 tsp. garam masala powder (cinnamon, cloves & cardamom)<br />1 tsp. mustard oil<br />3 green chilies, sliced into circles or slit<br />cilantro, minced<br /><br /><b>Directions</b></span></div><div><span style="font-family: verdana; font-size: medium;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Cut eggplant in 2" lengths and cut each segment in half lengthwise.</span></li><li><span style="font-family: verdana; font-size: medium;">Toss eggplant pieces 1/4 tsp. salt and 1/2 tsp. turmeric powder and marinate for 30 minutes.</span></li><li><span style="font-family: verdana; font-size: medium;">Soak mustard seeds in water for 1/2 hour, drain and blend with salt and green chili to a smooth paste.</span></li><li><span style="font-family: verdana; font-size: medium;">Bring a cup of water to a boil and blanch quartered onion, garlic cloves and tomato until skin on tomato splits.</span></li><li><span style="font-family: verdana; font-size: medium;">Remove skin from tomato and blend it along with oil, sugar, blanched onion and garlic to a smooth paste, reserving water.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat 2 Tbsp. oil and fry marinated eggplant until golden brown and soft.</span></li><li><span style="font-family: verdana; font-size: medium;">Remove eggplant from oil and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Add remaining oil to skillet and temper with nigella seeds and minced green chilies.</span></li><li><span style="font-family: verdana; font-size: medium;">Add remaining turmeric powder and paprika to hot oil along with onion-garlic-tomato paste and stir-fry until oil resurfaces.</span></li><li><span style="font-family: verdana; font-size: medium;">Add reserved water from blanching onion to skillet.</span></li><li><span style="font-family: verdana; font-size: medium;">Beat yogurt with besan and mustard paste, and add to skillet.</span></li><li><span style="font-family: verdana; font-size: medium;">Return eggplant to skillet, stir well and bring gravy to a boil.</span></li><li><span style="font-family: verdana; font-size: medium;">Garnish with sugar, garam masala powder and chilies.</span></li><li><span style="font-family: verdana; font-size: medium;">Stir, sprinkle with cilantro and transfer to a serving dish.</span></li></ol>Serve as a side dish with hot, steamed rice.</span><div><div class="style-scope ytd-text-inline-expander" id="snippet" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #0f0f0f; margin: 0px; padding: 0px; white-space-collapse: preserve;"></div><div class="style-scope ytd-watch-metadata" slot="extra-content" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #0f0f0f; margin: 0px; padding: 0px;"><ytd-structured-description-content-renderer class="style-scope ytd-watch-metadata" id="structured-description" inline-structured-description="" modern="" style="display: block; margin-top: 16px; overflow: hidden auto;" watch-while-sdp=""><div class="style-scope ytd-structured-description-content-renderer" id="items" style="background: transparent; border: 0px; margin: 0px; padding: 0px;"><ytd-video-description-transcript-section-renderer class="style-scope ytd-structured-description-content-renderer" modern="" style="border-top: unset; box-sizing: border-box; display: block; padding: 16px 0px;"><div class="style-scope ytd-video-description-transcript-section-renderer" id="header" style="background: transparent; border: 0px; display: flex; flex-direction: row; margin: 0px; padding: 0px;"></div></ytd-video-description-transcript-section-renderer></div></ytd-structured-description-content-renderer></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><br /><p><br /></p></div><br /><br /></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-22463512626873211412023-06-24T23:36:00.003-04:002023-06-24T23:43:30.858-04:00Asparagus with Onions and Tomatoes<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXFzP04nmGucgZLP08FyyRWE1afL--Iozsv4xPuSbp-XJwVbc9Z0vxOR1x3Lzg3K3yCTZSdtqNzJxRjszxXcWk4OO424WpXIDoaAFXwmXOsqb69tx_8zRGvco26rWR4f2Nx-EqtSdR9e7EdM8-SE3eQfCGSJeViFSHgI0beBFBSoXo71-M6SJnv79OFAP/s1008/AsparagusWithOnionsAndTomatoes.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXFzP04nmGucgZLP08FyyRWE1afL--Iozsv4xPuSbp-XJwVbc9Z0vxOR1x3Lzg3K3yCTZSdtqNzJxRjszxXcWk4OO424WpXIDoaAFXwmXOsqb69tx_8zRGvco26rWR4f2Nx-EqtSdR9e7EdM8-SE3eQfCGSJeViFSHgI0beBFBSoXo71-M6SJnv79OFAP/s320/AsparagusWithOnionsAndTomatoes.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Asparagus with <br />Onions and Tomatoes</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">Green beans prepared this way was a favorite when we were growing up. Fresh asparagus, I was sure, would work just as well and it was! A generous sprinkling of cracked black pepper finishes this dish, giving it lots of zing. Serve this as a side dish to any Indian meal and can be served with steamed rice or any Indian bread.</span><p></p><span><a name='more'></a></span><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 lb. asparagus cut in 2" lengths</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 Russet potato, peeled and diced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">4 Tbsp. vegetable oil</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/4 tsp. nigella (kalonji/kalo jeera) seeds</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 dried red chili, seeds removed and torn in 3 pieces</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 large onion, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 large tomato, diced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. cracked black pepper</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">salt to taste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Heat oil over medium-high heat.</span></li><li><span style="font-family: verdana; font-size: medium;">Sputter nigella seeds and dried red chili.</span></li><li><span style="font-family: verdana; font-size: medium;">Add onions and stir-fry until translucent.</span></li><li><span style="font-family: verdana; font-size: medium;">Add tomatoes and diced potatoes, and stir-fry until tomatoes break down.</span></li><li><span style="font-family: verdana; font-size: medium;">Lower heat to medium heat and add asparagus. </span></li><li><span style="font-family: verdana; font-size: medium;">Season with black pepper and salt, cover and simmer until potatoes are done.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Serve with steamed rice or any Indian bread.</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-74928738112305717722023-06-19T11:59:00.004-04:002023-06-20T13:57:36.843-04:00Easy English Trifle<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBQwQYoPPj1X3bFUP0U3hqB4nyJmQ6PJ89LN_pX-EQotArztqEl3qaFhKHMeDBXGDvgBMduq-v7YArKSM_CF-Z8XWYr04Xo5OZTHeHwJRReiS3gdLmW78y5cvbvgktsuZ2zsXE0UjuSzf8gW6hgoe7X7jBCGACawyZadRs0xinVtHlq_TS5yX6DLwMED7/s986/EnglishTrifle.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="610" data-original-width="986" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBQwQYoPPj1X3bFUP0U3hqB4nyJmQ6PJ89LN_pX-EQotArztqEl3qaFhKHMeDBXGDvgBMduq-v7YArKSM_CF-Z8XWYr04Xo5OZTHeHwJRReiS3gdLmW78y5cvbvgktsuZ2zsXE0UjuSzf8gW6hgoe7X7jBCGACawyZadRs0xinVtHlq_TS5yX6DLwMED7/s320/EnglishTrifle.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Easy English Trifle</b></span></td></tr></tbody></table><span style="font-family: verdana; font-size: medium;"><br /><span>This dessert brings back memories of school dinners on special occasions like our Annual Socials with St. Paul's and North Point in Darjeeling. It's impossible to recall what was served for the main meal, but English Trifle for dessert was a staple and was memorable.</span></span><p></p><p><span style="font-family: verdana; font-size: medium;"><span>My JELL-O cookbook came in handy to get a general idea of the process. Modifications, catered to dietary restrictions, made this 'cracked-up' recipe completely unrecognizable from the original. This is a simple version of the classic English dessert.</span><br /></span></p><p><span style="font-family: verdana; font-size: medium;"></span></p><a name='more'></a><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span><p></p><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 (8 oz.) pkg. Neufchatel Cream Cheese, softened</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 cups cold, fat-free 1/2 & 1/2 milk, divided</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2-1/2 cups Betty Crocker Yellow Cake, cut in 1" cubes (or pound cake)</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 (6 oz.) pkg. Strawberry JELL-O + 1 (0.6 oz.) Sugar-Free Cherry JELL_O gelatin</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 (15 oz.) can no-sugar-added cherry pie filling</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Dissolve both packages of JELL-O gelatin in 2 cups boiling water.</span></li><li><span style="font-family: verdana; font-size: medium;">Stir well with 2 cups cold water, chill in refrigerator for 2 hours to set and cut in cubes.</span></li><li><span style="font-family: verdana; font-size: medium;">Use a store-bought pound cake, cut in 1" cubes, or follow directions on box of Betty Crocker cake mix to bake a 9x13" cake, cool and cut into 1" cubes.</span></li><li><span style="font-family: verdana; font-size: medium;">Beat cream cheese with pudding mix and half a cup of milk.</span></li><li><span style="font-family: verdana; font-size: medium;">Gradually add remaining milk, mixing on low speed after each addition.</span></li><li><span style="font-family: verdana; font-size: medium;">Layer half each of cake, cherry pie filling, strawberry Jell-O and pudding in a glass serving dish.</span></li><li><span style="font-family: verdana; font-size: medium;">Chill in refrigerator overnight before serving.</span></li></ol></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p><p><span style="font-family: verdana; font-size: medium;"><br /></span></p>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-86248426399756833022023-06-13T15:13:00.002-04:002023-06-13T15:52:04.599-04:00Chicken Piccata<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgGL0UeMYXiDiORyxOkbPRTTHWFqF1dYe7qoZerVL0DCsjGvDvbFqSGrMg96hRWwPy51usfmp_3472JVpclAB-LU3kYebm4VFyub9g3WKaLtosRrJqw9b17Td9zJRAZ1Ix_YNUJTwWKOL8O_LLolfo--2qt3KefARWaLPOocRILY0Eq4bsuRp__26Lw/s1008/Chicken%20Piccata.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgGL0UeMYXiDiORyxOkbPRTTHWFqF1dYe7qoZerVL0DCsjGvDvbFqSGrMg96hRWwPy51usfmp_3472JVpclAB-LU3kYebm4VFyub9g3WKaLtosRrJqw9b17Td9zJRAZ1Ix_YNUJTwWKOL8O_LLolfo--2qt3KefARWaLPOocRILY0Eq4bsuRp__26Lw/s320/Chicken%20Piccata.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Chicken Piccata</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">Our teenage grandson is spending the week with us and he's interested in cooking, so I picked out a few recipes suitable for him to try. We found thinly sliced chicken breasts at the supermarket which saved him a step in the directions. This dish was executed with minimal fuss and was delicious!</span><p></p><p><span style="font-family: verdana; font-size: medium;">Rather than making a separate side dish, fresh spinach and green peas were cooked in the sauce in the final step of cooking. Our chicken piccata was served on a bed of steamed rice and was relished by all, young and the not so young alike.</span></p><p><span></span></p><a name='more'></a><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 boneless, skinless chicken breasts, cut in thin slices</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">3 Tbsp. all-purpose flour, seasoned with salt and pepper</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">4 Tbsp. olive oil</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">3 cloves garlic, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 cup hot water or chicken broth</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">4 Tbsp. butter, sliced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 lemon, juiced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 lemon, sliced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 pkg. fresh baby spinach leaves</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 cup frozen peas</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Tenderize chicken breasts with a sharp knife in a cross-hatch fashion, making sure not to slice all the way through.</span></li><li><span style="font-family: verdana; font-size: medium;">Season chicken breasts on both sides with salt and pepper to taste.</span></li><li><span style="font-family: verdana; font-size: medium;">Coat both sides of chicken breasts with seasoned flour, shake off the excess and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat oil over medium-high heat.</span></li><li><span style="font-family: verdana; font-size: medium;">Fry chicken breasts for 3 minutes on each side until golden-brown and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Stir-fry garlic in residual oil in skillet until lightly browned.</span></li><li><span style="font-family: verdana; font-size: medium;">Add hot broth and butter, scraping off stuck on bits from bottom of skillet.</span></li><li><span style="font-family: verdana; font-size: medium;">Add lemon juice and slices and bring to a boil.</span></li><li><span style="font-family: verdana; font-size: medium;">Remove lemon slices and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Add spinach and peas to sauce, lay fried chicken on top and garnish with lemon slices.</span></li><li><span style="font-family: verdana; font-size: medium;">Lower heat to medium-low, cover and simmer for 5 minutes.</span></li><li><span style="font-family: verdana; font-size: medium;">Remove skillet from heat and rest for 10 minutes.</span></li><li><span style="font-family: verdana; font-size: large;">Serve over a bed of steaming, hot rice.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Enjoy!</span></div></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><p></p><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><p><br /></p><p><span style="font-family: verdana; font-size: large;"> </span></p><p><br /></p>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-33638034944080130722023-05-27T15:36:00.003-04:002023-05-28T21:08:32.351-04:00Burmese Fish Ball Curry<p> </p><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdBMT_HLeVEH8ue0qOC4jl2xLARc16S3e45_PHmVgkM7FoUXwSWiLEJbGQR_7kqhHVi_o-JKkB3TaDgu_OUifmotq1GRXeyXBOkgZWw3-YEXokI-8AgchXMVUf7qx5xoPIFQOOwnpVAzW-MM66qmPxCT__gCp068OBfn-qIE_0iRkyi8fg-Y4eSHY7Q/s1152/HotAndSpicyShrimpBalls.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="864" data-original-width="1152" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdBMT_HLeVEH8ue0qOC4jl2xLARc16S3e45_PHmVgkM7FoUXwSWiLEJbGQR_7kqhHVi_o-JKkB3TaDgu_OUifmotq1GRXeyXBOkgZWw3-YEXokI-8AgchXMVUf7qx5xoPIFQOOwnpVAzW-MM66qmPxCT__gCp068OBfn-qIE_0iRkyi8fg-Y4eSHY7Q/s320/HotAndSpicyShrimpBalls.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Burmese Fish Ball Curry</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">I bought the pre-formed frozen fish balls made from cuttlefish at a Vietnamese market. The package was left in the fridge overnight to thaw and the next day the fish balls were simmered in chicken broth for 20 minutes to soften before adding to the gravy. If the fish balls are added directly after thawing, they turn out to be rubbery and chewy. After simmering, they turn soft and seem to absorb the spices in the gravy much better.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><span><a name='more'></a></span><span><b>Ingredients</b></span></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">15 or more fish balls</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. turmeric powder</span></div><div><span style="font-family: verdana; font-size: medium;">1 Tbsp. fish sauce</span></div><div><span style="font-family: verdana; font-size: medium;">1 cup chicken broth</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 cup vegetable oil</span></div><div><span style="font-family: verdana; font-size: medium;">1 large onion</span></div><div><span style="font-family: verdana; font-size: medium;">6 cloves garlic</span></div><div><span style="font-family: verdana; font-size: medium;">1 knob ginger</span></div><div><span style="font-family: verdana; font-size: medium;">1 large tomato</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. Kashmiri mirch/paprika</span></div><div><span style="font-family: verdana; font-size: medium;">1 green or red chili</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. salt</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. roasted cumin powder</span></div><div><span style="font-family: verdana; font-size: medium;">3 green or red chilies, sliced in half</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 cup cilantro, minced</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Marinate fish balls for 20 minutes with turmeric powder and fish sauce.</span></li><li><span style="font-family: verdana; font-size: medium;">Blanch fish balls along with marinade in boiling chicken broth for 20 minutes, remove fish balls and set aside, reserving the remaining chicken broth.</span></li><li><span style="font-family: verdana; font-size: medium;">Mince onion, garlic, ginger, tomato and chili.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat vegetable oil and stir-fry minced aromatics along with paprika, salt and roasted cumin powder until oil resurfaces.</span></li><li><span style="font-family: verdana; font-size: medium;">Add blanched fish balls and reserved broth, stir, cover and simmer for 5 minutes or until gravy is thick and clings to the fish balls.</span></li><li><span style="font-family: verdana; font-size: medium;">Garnish with cilantro and sliced chilies.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Serve with hot, steamed rice.</span></div></div><div><span style="font-family: verdana; font-size: medium;"><br /></span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span><br /></div></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-42451814077076511222023-05-08T16:45:00.002-04:002023-05-08T16:46:45.058-04:00Burmese Cucumbers and Shrimp<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpilPZxsqn9arEvtbSshbqDr3HFom53Y1E6GNCpNo8m-Gat4iv_qZCMuDTEwyC3Ut1TWHUuIGL3zzxDNqBirFo0cRjBBqUxhdnvFvGS-WrLkj43t9Jw_dGp_-HnBk_ZTxuOlDynb7NN1WavA-HkUAjg3kTF3yJ3nX16LX5kvacSOcDGbhrMkG5xUrAqg/s816/CucumbersAndShrimp.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="612" data-original-width="816" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpilPZxsqn9arEvtbSshbqDr3HFom53Y1E6GNCpNo8m-Gat4iv_qZCMuDTEwyC3Ut1TWHUuIGL3zzxDNqBirFo0cRjBBqUxhdnvFvGS-WrLkj43t9Jw_dGp_-HnBk_ZTxuOlDynb7NN1WavA-HkUAjg3kTF3yJ3nX16LX5kvacSOcDGbhrMkG5xUrAqg/s320/CucumbersAndShrimp.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Cucumbers and Shrimp</b></span></td></tr></tbody></table><br /><p></p><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">I enjoy the taste of cooked cucumbers, especially when they are paired with shrimp. This is a Burmese dish and is very easy to put together.</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><p></p><p><span style="font-family: verdana; font-size: medium;"></span></p><a name='more'></a><div style="text-align: left;"><b><span style="font-size: medium;"><span style="font-family: verdana;">Ingredient</span><span style="font-family: verdana;">s</span></span></b></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 seedless cucumber, cut lengthwise into four and then sliced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 lb. shrimp, peeled and deveined</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 large onion, sliced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">6 cloves garlic, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 knob ginger, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 large tomato, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. turmeric powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. paprika or Kashmiri mirch powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. Ajinomoto or chicken powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 Tbsp. fish sauce</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 green chilies, slit</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 handful cilantro, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/4 cup vegetable oil</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Pulse onions, garlic, ginger and tomatoes in food processor to get a coarse chop.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat oil and stir-fry the onion mixture with turmeric and paprika powder until golden brown.</span></li><li><span style="font-family: verdana; font-size: medium;">Add cucumbers, salt, Ajinomoto and fish sauce.</span></li><li><span style="font-family: verdana; font-size: medium;">The salt will release juices from the cucumbers, enough to form a gravy.</span></li><li><span style="font-family: verdana; font-size: medium;">Bring gravy to a boil, add shrimp, cover and simmer for 2 minutes until shrimp turn pink, indicating it's cooked.</span></li><li><span style="font-family: verdana; font-size: medium;">Garnish with green chilies and minced cilantro.</span></li></ol><span style="font-family: verdana; font-size: medium;"><br /><span>Serve with steamed long-grain rice.</span></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><br /></span></div><p></p><p><br /><br /></p>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-91519962780075994972023-05-06T10:16:00.005-04:002023-05-06T10:33:03.899-04:00San Pyoke - Burmese Congee<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSzAw5brvwuQKRU6ZdXPjDIcP3iYUIkd8pI9i4enrzyNvnLG5fCA5vHTQjdAw4x6pZkkQ13auA34hDTdfb9YRs_BfIjQujm20NJPZrwavNms4fF1gbgURoOSoNdwf3vrfoa0T6QNpYFvWG275aMCMxReuiT-Y4quwBZlqPs_yMEGLEvNNfoSK3cVYvg/s1008/IMG_4556.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSzAw5brvwuQKRU6ZdXPjDIcP3iYUIkd8pI9i4enrzyNvnLG5fCA5vHTQjdAw4x6pZkkQ13auA34hDTdfb9YRs_BfIjQujm20NJPZrwavNms4fF1gbgURoOSoNdwf3vrfoa0T6QNpYFvWG275aMCMxReuiT-Y4quwBZlqPs_yMEGLEvNNfoSK3cVYvg/s320/IMG_4556.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>San Pyoke</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">This congee or rice porridge brings back memories of our childhood in Rangoon, Burma (now known as Yangon, Myanmar). Rice is cooked for hours in water or chicken broth until silky and creamy and it's the most comforting thing to have when sick in bed with the flu. Here I have made a basic congee using catfish nuggets then garnished with celery leaves, pickled mustard leaves, tomatoes and balachaung, a dried shrimp condiment.</span><p></p><p><span></span></p><a name='more'></a><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span><p></p><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/4 cup rice, washed and drained</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 cups water or chicken broth</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/4 lb. catfish nuggets</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1" knob ginger, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">4 garlic cloves, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 small tomato, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 stalks green onions, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 leaves pickled mustard greens, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 celery stalk, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">salt to taste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/4 tsp. Ajinomoto</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Combine all ingredients in a saucepan and bring to a boil over high heat.</span></li><li><span style="font-family: verdana; font-size: medium;">Reduce heat to medium and simmer for 90 minutes.</span></li><li><span style="font-family: verdana; font-size: medium;">Adjust salt to taste and serve.</span></li></ol><span style="font-size: medium;"><span style="font-family: verdana;">The consistency of the congee should be thick and creamy.</span><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></div><p><span style="font-family: verdana; font-size: medium;"><br /></span><br /><br /><br /></p>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-66474377673499507572023-04-04T13:38:00.000-04:002023-04-04T13:38:06.162-04:00Bamboo Shoots with Surimi<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PaIUQUd6KJ5EhzgnS3FA61P2lT9IlagAd3A470_FdwOm5IyXxRNgbJ6v92O_tkZewgb2a4i1JkXZsXGkCFaP00kAZGqgnH6K-Z2O48ujWBzMWrB2OTMS3O-3U_DXcGUKu_OXJVupBfm2WTS8KNwLBDMuELZlZforUMAIru0BhKLcWBuNp1HumIIwsA/s4032/IMG_4562.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PaIUQUd6KJ5EhzgnS3FA61P2lT9IlagAd3A470_FdwOm5IyXxRNgbJ6v92O_tkZewgb2a4i1JkXZsXGkCFaP00kAZGqgnH6K-Z2O48ujWBzMWrB2OTMS3O-3U_DXcGUKu_OXJVupBfm2WTS8KNwLBDMuELZlZforUMAIru0BhKLcWBuNp1HumIIwsA/s320/IMG_4562.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Bamboo Shoots with Surimi</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">When a member of the family is allergic to shrimp, the cook has to resort to other means to pump flavor into vegetables. In this case, bamboo shoots that taste simply wonderful made with shrimp is cooked with surimi or fake crab. Louis Kemp makes a good product using a medley of fish to simulate the taste of shrimp or crab.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span><a name='more'></a></span><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">1 lb. Louis Kemp Crab Delights or shrimp</span></div><div><span style="font-family: verdana; font-size: medium;">1 lb. bamboo shoots, julienned</span></div><div><span style="font-family: verdana; font-size: medium;">1 large onion, sliced</span></div><div><span style="font-family: verdana; font-size: medium;">1 large tomato, diced</span></div><div><span style="font-family: verdana; font-size: medium;">8 cloves garlic, minced</span></div><div><span style="font-family: verdana; font-size: medium;">2 serrano peppers, minced</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. Ajinomoto</span></div><div><span style="font-family: verdana; font-size: medium;">1 Tbsp. fish sauce</span></div><div><span style="font-family: verdana; font-size: medium;">salt to taste</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. Kashmiri mirch or chili powder</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 cup cilantro, minced</span></div><div><span style="font-family: verdana; font-size: medium;">2 stalks green onions, minced</span></div><div><span style="font-family: verdana; font-size: medium;">2 Tbsp. vegetable oil</span></div><div><span style="font-family: verdana; font-size: medium;"><br /><b>Directions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Rinse and drain bamboo shoots several times if packed in salt water.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat oil and stir-fry garlic for a few seconds.</span></li><li><span style="font-family: verdana; font-size: medium;">Add onions and peppers, and stir-fry for 3 minutes.</span></li><li><span style="font-family: verdana; font-size: medium;">Add tomatoes and simmer over medium-high heat until softened.</span></li><li><span style="font-family: verdana; font-size: medium;">Add bamboo shoots and simmer until oil resurfaces.</span></li><li><span style="font-family: verdana; font-size: medium;">Add seafood and stir, cover and cook until bamboo shoots are tender.</span></li><li><span style="font-family: verdana; font-size: medium;">Season with Ajinomoto, fish sauce and salt.</span></li><li><span style="font-family: verdana; font-size: medium;">Garnish with minced cilantro and/or green onions.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Serve with freshly steamed long-grain rice and enjoy!</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><br /><br /><p></p></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-14630345621718604822023-03-13T19:33:00.002-04:002023-03-13T19:33:30.182-04:00Ranga Alur Bhortha - Sweet Potato Mash<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoU5PbE42qgEN7IVtSPRkaEaUsmWYaRu4z_pl-pdBOuZj2DJvdt2NPwLAZHhsMT1WiyzI0DVwcvLpkLqwqj8X8F7xjxsCLM_z8-mgq-OrrplZkQccUpBe5BpVd_617ir2OU_xQA6n1zXmrj_pg_Pc7tQeHoVwrcpsrpuUN8k4YlQoEMYWMjHob6hNOQ/s1008/Bhortha.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1008" data-original-width="756" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoU5PbE42qgEN7IVtSPRkaEaUsmWYaRu4z_pl-pdBOuZj2DJvdt2NPwLAZHhsMT1WiyzI0DVwcvLpkLqwqj8X8F7xjxsCLM_z8-mgq-OrrplZkQccUpBe5BpVd_617ir2OU_xQA6n1zXmrj_pg_Pc7tQeHoVwrcpsrpuUN8k4YlQoEMYWMjHob6hNOQ/s320/Bhortha.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Ranga Alur Bhortha</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">Sweet potatoes were always a favourite vegetable even as a child. One of my earliest memories is walking around with a boiled sweet potato and munching on it like candy. Bhortha is a mashed vegetable or fish preparation, so it's better to microwave or bake the sweet potatoes rather than boiling them. This dish is served as a first course during a Bengali meal and tastes best paired with steamed rice.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span><a name='more'></a></span><span style="font-family: verdana; font-size: medium;"><b>Ingredients </b>(serves 2)</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">1 large sweet potato, washed well</span></div><div><span style="font-family: verdana; font-size: medium;">1 small onion, minced</span></div><div><span style="font-family: verdana; font-size: medium;">1 green chili, minced</span></div><div><span style="font-family: verdana; font-size: medium;">2-3 stalks cilantro, minced</span></div><div><span style="font-family: verdana; font-size: medium;">2 Tbsp. mustard oil or butter</span></div><div><span style="font-family: verdana; font-size: medium;">salt to taste</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Pierce sweet potato all over with a fork and rub with vegetable oil.</span></li><li><span style="font-family: verdana; font-size: medium;">Wrap sweet potato in wax paper and microwave for 5 minutes.</span></li><li><span style="font-family: verdana; font-size: medium;">Turn potato over and microwave for 5 more minutes or until soft.</span></li><li><span style="font-family: verdana; font-size: medium;">Mash well with onions, chili, cilantro, mustard oil and salt to taste.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Serve as a side dish with hot, steamed rice.</span></div></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span><br /><br /><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-15787603943880984242023-03-11T14:36:00.004-05:002023-03-11T14:36:54.589-05:00Spicy Peanut Noodles<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1G0PHWSQuHfxEyBuUiVLW7wqZYN-OtvHbSGAv3sYF1h90MYt6lUedLQ7pA8d9ANxyP62ZvMERx4ulFEwtYcatYW7t488qHY7pdJuMNwSDI9Nk3Xos7k66zCYF6PxHECC_e96b3nruVdwV9ztyI3tmlPnPoGyfUyCIjWZkNlVbldidZKPraawNaTJOQ/s4032/SpicyPeanutNoodles.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1G0PHWSQuHfxEyBuUiVLW7wqZYN-OtvHbSGAv3sYF1h90MYt6lUedLQ7pA8d9ANxyP62ZvMERx4ulFEwtYcatYW7t488qHY7pdJuMNwSDI9Nk3Xos7k66zCYF6PxHECC_e96b3nruVdwV9ztyI3tmlPnPoGyfUyCIjWZkNlVbldidZKPraawNaTJOQ/s320/SpicyPeanutNoodles.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Spicy Peanut Noodles<br /><br /></b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">It turns out that Hubby is allergic to peanuts, so I made these noodles just for myself and went crazy with the chili sauce. Delicious Spicy Peanutty Noodles takes no time to make, especially if you can get your hands on fresh fettuccini pasta which take all of 3 minutes to cook.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span><a name='more'></a></span><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: verdana; font-size: medium;">1/2 pkg. fresh fettuccini pasta, blanched for 3 minutes and drained</span></div><div><span style="font-family: verdana; font-size: medium;">10 romaine lettuce leaves, chopped in bit-sized pieces</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 cup frozen peas</span></div><div><span style="font-family: verdana; font-size: medium;">1 large onion, sliced</span></div><div><span style="font-family: verdana; font-size: medium;">6 cloves garlic, smashed with a meat mallet</span></div><div><span style="font-family: verdana; font-size: medium;">2 green chilies, sliced in long thin strips</span></div><div><span style="font-family: verdana; font-size: medium;">2 Tbsp. peanut butter</span></div><div><span style="font-family: verdana; font-size: medium;">2 Tbsp. water</span></div><div><span style="font-family: verdana; font-size: medium;">1 Tbsp. hot chili sauce</span></div><div><span style="font-family: verdana; font-size: medium;">1 Tbsp. tomato ketchup</span></div><div><span style="font-family: verdana; font-size: medium;">1 Tbsp. dark sesame oil</span></div><div><span style="font-family: verdana; font-size: medium;">6 slices deli turkey slices, sliced thin</span></div><div><span style="font-family: verdana; font-size: medium;">1 Tbsp. vegetable oil</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Blanch pasta for 3 minutes in boiling salted water, drain and shock in cold tap water.</span></li><li><span style="font-family: verdana; font-size: medium;">Stir peanut butter, water, chili and tomato sauces, sesame oil until smooth and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat oil and stir-fry onions, garlic and green chilies until onions turn translucent.</span></li><li><span style="font-family: verdana; font-size: medium;">Add romaine lettuce, turkey and peas and stir-fry until coated with oil.</span></li><li><span style="font-family: verdana; font-size: medium;">Add spicy peanut sauce along with pasta.</span></li><li><span style="font-family: verdana; font-size: medium;">Toss pasta until noodles are coated with sauce.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Enjoy!</span></div></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span><br /><p></p></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-6181484282206338842023-03-09T14:08:00.002-05:002023-03-09T14:12:52.596-05:00Dried Fruit & Nut Treats<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvq9m9Y-Oe1wWuk0SHOgxMfX5dYit8T9gB9HgjUcQy8LL4G2R3835GRzhtUe9Wzoan4hs3L0DtptkEpFVR1ZHeEXv2BXJfi4ZJG1BuFPxhiYmZWFzypQqKjp3NmNLCX9kO_SVowPXzUr8Xd0HGrZQ_lH4kV-EyeAHA4aL6UrqjQRwtwN0b3oMAD6DaOw/s1008/LaddusII.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvq9m9Y-Oe1wWuk0SHOgxMfX5dYit8T9gB9HgjUcQy8LL4G2R3835GRzhtUe9Wzoan4hs3L0DtptkEpFVR1ZHeEXv2BXJfi4ZJG1BuFPxhiYmZWFzypQqKjp3NmNLCX9kO_SVowPXzUr8Xd0HGrZQ_lH4kV-EyeAHA4aL6UrqjQRwtwN0b3oMAD6DaOw/s320/LaddusII.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>3 Kinds of Treats<br /></b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">Having to watch my sugar intake puts me on the lookout for sugar-free or no-sugar-added dessert options. These simple energy bites are ideal for snacking any time of day and will be enjoyed by both young and old members of the family.</span><br /><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2m-uSp0OqBYbvyiCamipGFXXmPCzUVhqn0eyxFHSQWRmwq0PjMHvY-W5B6ONxCwbQuJnFhr3sK61K_9iyY7cI5zqsTR6yFhcIvTXibMhqrZyZ5hJWcrxxIr8oQ5Ggf19yottowVz3v_MbFa2u0uFBX_8vaTVGiT9cBGOfDhb5d_NJtNjCN0Yr3M7dA/s1008/Laddus.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2m-uSp0OqBYbvyiCamipGFXXmPCzUVhqn0eyxFHSQWRmwq0PjMHvY-W5B6ONxCwbQuJnFhr3sK61K_9iyY7cI5zqsTR6yFhcIvTXibMhqrZyZ5hJWcrxxIr8oQ5Ggf19yottowVz3v_MbFa2u0uFBX_8vaTVGiT9cBGOfDhb5d_NJtNjCN0Yr3M7dA/s320/Laddus.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Treats</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">They come together with just 4 ingredients and the most complicated part in making them is pulsing the ingredients in a food processor. The best part is that they don't need to be refrigerated or frozen and can be stored at room temperature in an airtight container.</span><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">Here's how simple the process is. </span><div><ol style="text-align: left;"><li><span style="font-size: medium;"><span style="font-family: verdana;">Choose </span><span style="font-family: verdana;">2 dried fruits, </span><span style="font-family: verdana;">1 roasted nut and </span><span style="font-family: verdana;">1 item in which to roll the treats.</span></span></li><li><span style="font-family: verdana; font-size: medium;">Pulse your fruit and nut choices in a food processor or Ninja chopper until the dough forms a big ball.</span></li><li><span style="font-family: verdana; font-size: medium;">Make walnut-sized balls and roll around to cover in the 4th ingredient.</span></li><li><span style="font-family: verdana; font-size: medium;">Place in pretty cupcake wrappers, store in an airtight container at room temperature and they're ready for a tiffin box or a grab-and-go snack.</span></li></ol><br /><div><span><a name='more'></a></span></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><b>Apricot and Raisin Treats</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihB0rMh8Ci-QEw57jFfqvwGKqpaasgNF1GZq-81mBsGbwphdU19cXM_pDGJB9UFyNovx-DZsYH9oJZDhdUjqOFzOyUvAfO5qavyVLM1BcKvtdo6V7A_-4l7nCwF_w0SDAp6OnfuFhDdTQ4bUHVTBCx5MbVX_8FR0b7hi_vSbxNpUps7Cvzvm3a5duxoQ/s1008/RaisinApricotHoneyAlmonds.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihB0rMh8Ci-QEw57jFfqvwGKqpaasgNF1GZq-81mBsGbwphdU19cXM_pDGJB9UFyNovx-DZsYH9oJZDhdUjqOFzOyUvAfO5qavyVLM1BcKvtdo6V7A_-4l7nCwF_w0SDAp6OnfuFhDdTQ4bUHVTBCx5MbVX_8FR0b7hi_vSbxNpUps7Cvzvm3a5duxoQ/s320/RaisinApricotHoneyAlmonds.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;">1 pkg. dried apricots</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 cup golden raisins</span></div><div><span style="font-family: verdana; font-size: medium;">1 pkg. honey-roasted sliced almonds</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Pulse almonds in a food processor and reserve half the crumbs for later use. </span></li><li><span style="font-family: verdana; font-size: medium;">Add apricots and raisins and process with remaining half of the almonds until the dough forms a ball.</span></li><li><span style="font-family: verdana; font-size: medium;">Make a log of the dough and pinch off walnut-sized balls.</span></li><li><span style="font-family: verdana; font-size: medium;">Form balls with wet palms and roll in reserved almond crumbs.</span></li></ol></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: medium;"><b>Ginger and Kiwi Treats</b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiY3q7LMgSF6DqIB5PCkGMTpfhYDJEPSOxR2MoW3W2VzUfNFUK29Fcm7omMWlUqXFKubV3Pqu6Pm6LfiWmx8RD790rjUrqphk2XHd9fCWJ40Aaw5PGKraEP2UV_tflLQgzoOk9Hwg5375Zd9y5UY_jZGPHexV1cQbXAchv45Sxg70CMigtwd50i6r7A/s1008/GingerKiwiCoconut.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiY3q7LMgSF6DqIB5PCkGMTpfhYDJEPSOxR2MoW3W2VzUfNFUK29Fcm7omMWlUqXFKubV3Pqu6Pm6LfiWmx8RD790rjUrqphk2XHd9fCWJ40Aaw5PGKraEP2UV_tflLQgzoOk9Hwg5375Zd9y5UY_jZGPHexV1cQbXAchv45Sxg70CMigtwd50i6r7A/s320/GingerKiwiCoconut.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;">1/2 cup crystalized ginger bits </span></div><div><span style="font-family: verdana; font-size: medium;">1 pkg. dried kiwi</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 cup roasted sea-salted cashews</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 cup unsweetened desiccated coconut</span></div><div><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><ol><li><span style="font-family: verdana; font-size: medium;">Soak dried slices of kiwi and ginger bits in water for 20 minutes, drain and chop kiwi into smaller pieces.</span></li><li><span style="font-family: verdana; font-size: medium;">Pulse cashews in a food processor. </span></li><li><span style="font-family: verdana; font-size: medium;">Add kiwi and ginger to cashews and process until the dough forms a ball.</span></li><li><span style="font-family: verdana; font-size: medium;">Make a log of the dough and pinch off walnut-sized balls.</span></li><li><span style="font-family: verdana; font-size: medium;">Form balls with wet palms and roll in desiccated coconut.</span></li></ol><div style="text-align: center;"><span style="font-family: verdana; font-size: medium;"><b>Blueberry and Date Treats</b></span></div></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmGkdNUTWe4gRPz5r7rmZNoblVC2Y2by-d0SxUOtVRhxxrzAigyWKYxKjNjisAzsmWkN-NA1pKJ5M3v7aPlHnnWvkXKuqQ46Oxpk-BpKI7gjbyO6OaoUYpLflaYyiN8yqRT6BnzUpXg5nIKE6_EVzi5fGeWlSKnhkYbHgrZsRyR64GCijVBZTfDsUog/s1008/DateBluberrySesameSeeds.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmGkdNUTWe4gRPz5r7rmZNoblVC2Y2by-d0SxUOtVRhxxrzAigyWKYxKjNjisAzsmWkN-NA1pKJ5M3v7aPlHnnWvkXKuqQ46Oxpk-BpKI7gjbyO6OaoUYpLflaYyiN8yqRT6BnzUpXg5nIKE6_EVzi5fGeWlSKnhkYbHgrZsRyR64GCijVBZTfDsUog/s320/DateBluberrySesameSeeds.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;">1/2 cup dried dates, chopped </span></div><div><span style="font-family: verdana; font-size: medium;">1 pkg. dried blueberries</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 cup roasted sesame seeds</span></div><div><br /></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><ol><li><span style="font-family: verdana; font-size: medium;">Pulse dates and blueberries in a food processor. </span></li><li><span style="font-family: verdana; font-size: medium;">Add half the sesame seeds and process until the dough forms a ball.</span></li><li><span style="font-family: verdana; font-size: medium;">Make a log of the dough and pinch off walnut-sized balls.</span></li><li><span style="font-family: verdana; font-size: medium;">Form balls with wet palms and roll in remaining sesame seeds.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Enjoy!</span></div></div></div></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-64544539918161255652023-02-28T14:55:00.003-05:002023-03-10T10:09:16.832-05:00Omelette Curry<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLmigeIRjcw64N5Wk6_9-jRPIMV2U6xUFGuv3ElIqThXySzh8ba3y8xrjPodEwOymozrnBpKKJFXampajPPZugPXEZWfpNC6T4TSS6d4d9h1FjR0VjalwzQ--0UCPSPU1zuYQnNjivlcp0Dq0IAgM0R1K2G8qQbp_TViVROusRdZrXJCYI--mluZ9jEQ/s1008/Omelette%20Curry.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLmigeIRjcw64N5Wk6_9-jRPIMV2U6xUFGuv3ElIqThXySzh8ba3y8xrjPodEwOymozrnBpKKJFXampajPPZugPXEZWfpNC6T4TSS6d4d9h1FjR0VjalwzQ--0UCPSPU1zuYQnNjivlcp0Dq0IAgM0R1K2G8qQbp_TViVROusRdZrXJCYI--mluZ9jEQ/s320/Omelette%20Curry.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Omelette Curry<br /></b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">This reminds me of Mum. We'd have this as a wonderful alternative to Dimer Dalna made with whole eggs. Cook the omelette in a large frying pan, more like a flan than rolling it up. It's very simple and easy to make, but cutting diamond shapes out of the flan makes it look fancy. Serve this as a main dish with steamed rice or chapatis.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b><span><a name='more'></a></span>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>For Omelette</b></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">6 eggs, beaten</span></div><div><span style="font-family: verdana; font-size: medium;">1 large onion, minced</span></div><div><span style="font-family: verdana; font-size: medium;">6 garlic cloves, minced</span></div><div><span style="font-family: verdana; font-size: medium;">1 large tomato, minced</span></div><div><span style="font-family: verdana; font-size: medium;">2 green chilies or to taste, minced</span></div><div><span style="font-family: verdana; font-size: medium;">3-4 stalks cilantro, minced</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 tsp. turmeric powder</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 tsp. Kashmiri mirch/paprika powder</span></div><div><span style="font-family: verdana; font-size: medium;">3 Tbsp. butter</span></div><div><span style="font-family: verdana; font-size: medium;">salt to taste</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>For Gravy</b></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">1 large onion, blanched</span></div><div><span style="font-family: verdana; font-size: medium;">4 cloves garlic, blanched</span></div><div><span style="font-family: verdana; font-size: medium;">1 large tomato, minced</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. toasted cumin seed powder</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. garam masala</span></div><div><span style="font-family: verdana; font-size: medium;">2 Tbsp. tomato ketchup</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 tsp. turmeric powder</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 tsp. Kashmiri mirch/paprika powder</span></div><div><span style="font-family: verdana; font-size: medium;">salt to taste</span></div><div><span style="font-family: verdana; font-size: medium;">1 cup boiling water</span></div><div><span style="font-family: verdana; font-size: medium;">2 green chilies or to taste</span></div><div><span style="font-family: verdana; font-size: medium;">3-4 stalks cilantro, minced</span></div><div><span style="font-family: verdana; font-size: medium;">4 Tbsp. vegetable oil</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. whole cumin seeds</span></div><div><span style="font-family: verdana; font-size: medium;">2 bay leaves, torn</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><span style="font-family: verdana; font-size: large;"><br /></span></div><div><span style="font-family: verdana; font-size: large;">First make the omelette.</span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Melt butter in frying pan, reduce heat to medium and stir-fry onions, garlic and green chilies. </span></li><li><span style="font-family: verdana; font-size: medium;">Sprinkle beaten eggs with salt to taste, turmeric and paprika powders and beat again.</span></li><li><span style="font-family: verdana; font-size: medium;">Pour beaten eggs into pan and sprinkle with cilantro.</span></li><li><span style="font-family: verdana; font-size: medium;">Cover and cook eggs over low heat for 10 minutes.</span></li><li><span style="font-family: verdana; font-size: medium;">Loosen edges of flan and swirl so it moves easily.</span></li><li><span style="font-family: verdana; font-size: medium;">Use a plate to turn the flan over and cook for another 5 minutes.</span></li><li><span style="font-family: verdana; font-size: medium;">Remove from frying pan to the plate and cut into diamond shapes.</span></li></ol><div><span style="font-family: verdana; font-size: large;">Make the gravy.</span></div></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Blend blanched onions and garlic, tomatoes and ketchup to a fine paste.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat oil in the same frying pan over medium-high heat and sputter cumin seeds and bay leaves.</span></li><li><span style="font-family: verdana; font-size: medium;">Add blended paste along with salt to taste, turmeric and paprika powders, and simmer until oil resurfaces.</span></li><li><span style="font-family: verdana; font-size: medium;">Lower heat to medium and add boiling water to make a gravy.</span></li><li><span style="font-family: verdana; font-size: medium;">Bring gravy to a boil and add omelette pieces.</span></li><li><span style="font-family: verdana; font-size: medium;">Sprinkle with toasted cumin powder and garam masala and stir.</span></li><li><span style="font-family: verdana; font-size: medium;">Cover and simmer over medium heat until gravy thickens.</span></li><li><span style="font-family: verdana; font-size: medium;">Garnish with cilantro and green chilies.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Serve over steamed rice or chapatis.</span></div></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span><br /><p></p></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-33058681213995198432023-02-27T17:11:00.002-05:002023-02-27T17:22:28.311-05:00Beyond Meat Keema Curry - Minced Meat Curry<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEkRuwyXCpWeCt_2EWz3t8t280GJL_sRN7hHrc_qgxwZ_qo-K49KLxQ7dLuBMLOM2Cbh9JCRHW9InMl5aGPMm2uPInRb2WzGR3tdxdg-OG2wQwnrmknx49pnKRFqsZ7rUAeu17fyAcvltGOkX7JyaQ7mad99NQ0_4qin57ckJ7izMa00H-YoJ4VVmvQ/s1008/Keema.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEkRuwyXCpWeCt_2EWz3t8t280GJL_sRN7hHrc_qgxwZ_qo-K49KLxQ7dLuBMLOM2Cbh9JCRHW9InMl5aGPMm2uPInRb2WzGR3tdxdg-OG2wQwnrmknx49pnKRFqsZ7rUAeu17fyAcvltGOkX7JyaQ7mad99NQ0_4qin57ckJ7izMa00H-YoJ4VVmvQ/s320/Keema.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Beyond Meat Keema Curry<br /></b></span></td></tr></tbody></table><span style="font-family: verdana; font-size: medium;"><br /></span><p></p><p><span style="font-family: verdana; font-size: medium;">Beyond Meat is a plant-based substitute for meat, made from a combination of peas and brown rice. It tastes just like the real thing with a meaty texture. I treated it just like minced meat to make a keema curry. DH claims it tasted better than chicken or beef, but I was more impressed that it took far less time to cook. This keema curry goes well with steamed rice or chapatis.</span></p><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b><span><a name='more'></a></span>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 lb. Beyond Meat (or any minced meat for non-vegetarians)</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 large onion, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 large tomato, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">8 cloves garlic, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2+ green chilies or to taste, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">4 Tbsp. vegetable oil</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. cumin seeds</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 dried red chili, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. turmeric powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. Kashmiri mirch/paprika powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. toasted cumin powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. garam masala powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">Few stalks cilantro, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">salt to taste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Brown meat in 1 Tbsp. hot oil.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat remaining oil in the same pan and sputter cumin seeds & dried red chilies.</span></li><li><span style="font-family: verdana; font-size: medium;">Toss in onions and fry until they turn translucent.</span></li><li><span style="font-family: verdana; font-size: medium;">Add tomatoes, garlic and green chilies and stir-fry.</span></li><li><span style="font-family: verdana; font-size: medium;">Add spice powders along with 1/2 cup hot water.</span></li><li><span style="font-family: verdana; font-size: medium;">Cover and simmer for 5 minutes.</span></li><li><span style="font-family: verdana; font-size: medium;">Adjust salt to taste and remove from heat.</span></li><li><span style="font-family: verdana; font-size: medium;">Garnish with cilantro and serve.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Enjoy!</span></div></div><div style="text-align: left;"><br /></div><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><p><br /></p>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-79299595691223383082023-02-26T14:33:00.003-05:002023-02-26T14:33:55.717-05:00Mattar Paneer Bhurji - Scrambled Cottage Cheese and Peas<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvfI4NJY_nMHv1UJkOKUSL2995PKt5LZj2QQUOfCuJZ2Zgg-hJCmFkxY65h7dsAQaNls6DjJS21rsV_7F86UDntWE5R1Ei5nJ6jggZ_3MZPEAWty-yXUsxPvMJCbJUR69gfXJ3bkQGXkp3i8iUY_8pwvHWAnbQMl8Akz5udHFcDF-jYzG7FzzbiAMRA/s1008/MattarPaneerBhurji.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvfI4NJY_nMHv1UJkOKUSL2995PKt5LZj2QQUOfCuJZ2Zgg-hJCmFkxY65h7dsAQaNls6DjJS21rsV_7F86UDntWE5R1Ei5nJ6jggZ_3MZPEAWty-yXUsxPvMJCbJUR69gfXJ3bkQGXkp3i8iUY_8pwvHWAnbQMl8Akz5udHFcDF-jYzG7FzzbiAMRA/s320/MattarPaneerBhurji.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Mattar Paneer Bhurji</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">This looks a lot like Indian scrambled eggs, but there are no eggs in this preparation. Instead, paneer or cottage cheese is grated and cooked in the same way. It makes a terrific stuffing for tortilla rolls or can be served as a side dish with rice or chapatis at dinner.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><span><a name='more'></a></span><b>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: verdana; font-size: medium;">1/2 (12 oz.) block paneer (I like Deep brand), grated or crumbled</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 cup frozen peas (no need to thaw)</span></div><div><span style="font-family: verdana; font-size: medium;">2 Tbsp. vegetable oil or butter</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 tsp. cumin seeds</span></div><div><span style="font-family: verdana; font-size: medium;">1 large onion, minced</span></div><div><span style="font-family: verdana; font-size: medium;">6 cloves garlic, minced</span></div><div><span style="font-family: verdana; font-size: medium;">1 large tomato, minced</span></div><div><span style="font-family: verdana; font-size: medium;">2 green chilies, minced</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 tsp. turmeric powder</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 tsp. Kashmiri mirch/paprika powder</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. toasted cumin powder</span></div><div><span style="font-family: verdana; font-size: medium;">2-3 stalks cilantro, minced</span></div><div><span style="font-family: verdana; font-size: medium;">salt and black pepper to taste</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Heat oil and sputter cumin seeds and green chilies.</span></li><li><span style="font-family: verdana; font-size: medium;">Add onions and fry until translucent.</span></li><li><span style="font-family: verdana; font-size: medium;">Add garlic and tomatoes.</span></li><li><span style="font-family: verdana; font-size: medium;">Stir-fry until tomatoes break down and oil resurfaces.</span></li><li><span style="font-family: verdana; font-size: medium;">Sprinkle salt to taste, turmeric, paprika and cumin powder and stir well.</span></li><li><span style="font-family: verdana; font-size: medium;">Add crumbled paneer along with frozen peas.</span></li><li><span style="font-family: verdana; font-size: medium;">Stir-fry until both are coated with spices and oil and peas are cooked.</span></li><li><span style="font-family: verdana; font-size: medium;">Adjust seasonings with salt and a sprinkling of ground black pepper.</span></li><li><span style="font-family: verdana; font-size: medium;">Garnish with cilantro and remove from heat.</span></li></ol><span style="font-family: verdana; font-size: large;">Serve with steamed rice, toasted bread or chapatis.</span><br /><br /><br /> </div><div><p></p></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-42771625526541443652023-02-25T14:21:00.008-05:002023-02-26T13:16:05.575-05:00Bhindi Alu Bhaja - Stir-Fried Okra and Potatoes<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRFW_59uRBPxaNuO1aq9rcwFDxJxB83xa1wd8qjy7qoilkCTcaK3pHqq0bLNcvNkMc_Havjhmxbu7gxfASC4yHYxjOwVHXt9N0oqR3983O1b5JYAYZA0yOZKyz-lCKOFnwkviJUG3exnE_d2likTu6znvSyUQiJxEnNnXylFlyi8FZrsBWhBJqT9lUA/s1008/BhindiAluBhaja.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRFW_59uRBPxaNuO1aq9rcwFDxJxB83xa1wd8qjy7qoilkCTcaK3pHqq0bLNcvNkMc_Havjhmxbu7gxfASC4yHYxjOwVHXt9N0oqR3983O1b5JYAYZA0yOZKyz-lCKOFnwkviJUG3exnE_d2likTu6znvSyUQiJxEnNnXylFlyi8FZrsBWhBJqT9lUA/s320/BhindiAluBhaja.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Bhindi Alu Bhaja<br /></b></span></td></tr></tbody></table><br /></p><span style="font-family: verdana; font-size: medium;">Bhindi or okra is a summer vegetable and tastes wonderful when stir-fried on its own or with diced potatoes. I like to coat the cut pieces of bhindi with amchur (dried mango) powder before frying in hot oil. This reduces the viscosity of the vegetable. Sliced onions and diced tomatoes along with salt are added at the very end of the cooking process.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">This stir-fried dish is served as a side to complement a Bengali/Indian meal and goes well with steamed rice or chapatis.</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b><span><a name='more'></a></span>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">1 lb. fresh bhindi, cut in 1" pieces</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. amchur or dried mango powder</span></div><div><span style="font-family: verdana; font-size: medium;">1 russet potato, peeled and diced</span></div><div><span style="font-family: verdana; font-size: medium;">1 large onion, peeled and sliced</span></div><div><span style="font-family: verdana; font-size: medium;">1 large tomato, minced</span></div><div><span style="font-family: verdana; font-size: medium;">4 Tbsp. vegetable oil</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. cumin seeds</span></div><div><span style="font-family: verdana; font-size: medium;">2 green chilies, minced</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. turmeric powder</span></div><div><span style="font-family: verdana; font-size: medium;">1/2 tsp. Kashmiri mirch/paprika powder</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. toasted and ground cumin powder</span></div><div><span style="font-family: verdana; font-size: medium;">salt to taste</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Toss bhindi pieces with amchur powder and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat oil over medium-high heat and sputter cumin seeds and chilies.</span></li><li><span style="font-family: verdana; font-size: medium;">Add bhindi and potatoes, and stir-fry until golden brown.</span></li><li><span style="font-family: verdana; font-size: medium;">Add turmeric, paprika and cumin powders along with 1/4 cup water and stir.</span></li><li><span style="font-family: verdana; font-size: medium;">Season with enough salt to taste, cover and simmer until oil resurfaces.</span></li><li><span style="font-family: verdana; font-size: medium;">Add onions and tomatoes and stir-fry until tomatoes break down.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Serve as a side dish with steamed rice or chapatis.</span></div></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span><br /><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-65734280123620332792023-02-05T15:54:00.002-05:002023-02-05T16:29:20.251-05:00Chicken Bulgogi Noodle Bowl<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6k5e0XnS4vR78wb-1XCubEEtbVGXdRMi7LAIM3V-SmkI9SZp_lYjBEvbBw9L3rbwQFH5GyoEZVKmEa1uQRn71F_H_36RH-8gCXN_IMm20Ql_QdcLERs8-gNz0DIkqcgZGuzqNz0By2C6mOOp3hcnB3R3Likd1YuYth0MWYGR-vtTtS-v4gho4_15jw/s1008/ChickenBulgogiNoodleBowl.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6k5e0XnS4vR78wb-1XCubEEtbVGXdRMi7LAIM3V-SmkI9SZp_lYjBEvbBw9L3rbwQFH5GyoEZVKmEa1uQRn71F_H_36RH-8gCXN_IMm20Ql_QdcLERs8-gNz0DIkqcgZGuzqNz0By2C6mOOp3hcnB3R3Likd1YuYth0MWYGR-vtTtS-v4gho4_15jw/s320/ChickenBulgogiNoodleBowl.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Chicken Bulgogi Noodle Bowl</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">For Grandboy's Day this week we each had a bowl of Ramen Noodles topped with Ground Chicken Bulgogi and blanched baby bok choy. Bulgogi is a Korean preparation that usually uses sliced beef or pork and served as a rice bowl. Any ground meat can be substituted based on your family's preference. Baby bok choy are tiny bundles of delight, available at any local supermarket, blanched in boiling salted water for 2-3 minutes just until they turn a bright green, which makes this dinner a complete meal in a bowl.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span><a name='more'></a></span><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">2 pkgs. ramen noodles</span></div><div><span style="font-family: verdana; font-size: medium;">1 lb. ground meat, browned</span></div><div><span style="font-family: verdana; font-size: medium;">1 bundle baby bok choy (3 bulbs per person)</span></div><div><span style="font-family: verdana; font-size: medium;">1 large tomato, minced</span></div><div><span style="font-family: verdana; font-size: medium;">1 large onion, minced</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. Kashmiri mirch or paprika</span></div><div><span style="font-family: verdana; font-size: medium;">2 Tbsp. mirin (rice wine)</span></div><div><span style="font-family: verdana; font-size: medium;">3 Tbsp. light soy sauce</span></div><div><span style="font-family: verdana; font-size: medium;">1 Tbsp. fish sauce</span></div><div><span style="font-family: verdana; font-size: medium;">1 (4 oz.) tub apple sauce or 2 Tbsp. apricot jam</span></div><div><span style="font-family: verdana; font-size: medium;">1/4 tsp. ground black pepper</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. garlic paste or 10 chopped cloves garlic</span></div><div><span style="font-family: verdana; font-size: medium;">2 Tbsp. vegetable oil</span></div><div><span style="font-family: verdana; font-size: medium;">1 green chili, minced (optional)</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. sesame oil</span></div><div><span style="font-family: verdana; font-size: medium;">salt and sugar to taste</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. sesame seeds for garnish</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Prepare ramen noodles along with tomatoes, following package directions and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Blanch baby bok choy in boiling salted water for 2-3 minutes, drain and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat vegetable oil and brown ground meat with salt and onions.</span></li><li><span style="font-family: verdana; font-size: medium;">Add remaining ingredients, except sesame seeds, and stir-fry ground meat until cooked.</span></li><li><span style="font-family: verdana; font-size: medium;">Adjust seasoning with salt and sugar and remove from heat.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Divide noodles between 3 serving bowls. Arrange baby bok choy around top right side of bowl, bulgogi on bottom edge of bowl, sprinkle sesame seeds over bulgogi and serve.</span></div></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-53260708105358191902023-01-28T17:21:00.001-05:002023-01-28T17:21:39.107-05:00Alu Mattar Keema - Potatoes Peas and Minced Meat Curry<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFAjkT2XmZ0-BvPESWLQuYYuopHA8Q0AHyQrWYlJQZlj1lor3KsacVWTEVXJXilnKNUYm9sUy6grE9GohDv_PESpV-CQb7FODl8NXyL8s3WMXcbR_w6IEF90TOvqA-nMNqjSw1v1mMEQzHJN6V0CncS6hNdA7kc4NGxGk2Cvrb0bTJ9MBZuhlTC5FBw/s1008/AluMattarKeema.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFAjkT2XmZ0-BvPESWLQuYYuopHA8Q0AHyQrWYlJQZlj1lor3KsacVWTEVXJXilnKNUYm9sUy6grE9GohDv_PESpV-CQb7FODl8NXyL8s3WMXcbR_w6IEF90TOvqA-nMNqjSw1v1mMEQzHJN6V0CncS6hNdA7kc4NGxGk2Cvrb0bTJ9MBZuhlTC5FBw/s320/AluMattarKeema.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Alu Mattar Keema</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">The best keema curry I've had was from the dhaba or truckers' diner in Defense Colony of New Delhi, India. Most often made with minced lamb, this dish can be prepared with any minced meat, i.e. chicken, beef or lamb. It goes well with steamed rice, chapatis or naans.</span></p><span><a name='more'></a></span><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 lb. minced meat</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 russet potatoes, diced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">8 oz. frozen green peas</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">3 large onions, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 Tbsp. garlic paste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. ginger paste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 large tomato, diced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">4 Tbsp. vegetable oil</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 cinnamon sticks</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 black cardamom pods</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">4 green cardamom pods</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">4 cloves</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp cumin seeds </span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. turmeric powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 tsp. Kashmiri mirch or paprika powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. toasted cumin powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. garam masala powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">salt and sugar to taste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. ghee</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Temper oil over medium heat with cumin seeds, cinnamon sticks, cardamoms and cloves.</span></li><li><span style="font-family: verdana; font-size: medium;">Add onions and fry until translucent.</span></li><li><span style="font-family: verdana; font-size: medium;">Add ginger and garlic paste followed by tomatoes and stir-fry until tomatoes break down and oil resurfaces.</span></li><li><span style="font-family: verdana; font-size: medium;">Add minced meat and stir-fry until meat is browned.</span></li><li><span style="font-family: verdana; font-size: medium;">Add all the powdered spices and stir well.</span></li><li><span style="font-family: verdana; font-size: medium;">Toss in the potatoes and stir into the meat and spices.</span></li><li><span style="font-family: verdana; font-size: medium;">Pour in a cup of boiling water and stir well.</span></li><li><span style="font-family: verdana; font-size: medium;">Cover and simmer for 40 minutes over medium-low heat until meat and potatoes are cooked.</span></li><li><span style="font-family: verdana; font-size: medium;">Add green peas, cover and simmer 5 more minutes.</span></li><li><span style="font-family: verdana; font-size: medium;">Adjust salt and sugar to taste.</span></li><li><span style="font-family: verdana; font-size: medium;">Garnish with ghee and remove from heat.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Serve over steamed rice, chapatis or naans.</span></div></div><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><p><br /></p>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-8386102733600043452023-01-20T13:56:00.002-05:002023-01-28T16:17:01.861-05:00Begun Bashonti - Eggplant in Mustard Sauce<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWHuhfZ-HQL_RL9yJWWOTh_wbw6R2QTWFpqN1FHUOh0J5V5Ex2vj9cR6CJcm8HHUweRX6PsXbsOaAh-oouU_LG7MfiW9zOiONGol_W7UvA8XhNrFtbxBhP8c2LflxqjUvdC0H6WX6jte9KK6FzukV6_iL1xg2ween-VcDXRUtaheUa8fD8hJlQJBXSw/s1008/BegunBashonti.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWHuhfZ-HQL_RL9yJWWOTh_wbw6R2QTWFpqN1FHUOh0J5V5Ex2vj9cR6CJcm8HHUweRX6PsXbsOaAh-oouU_LG7MfiW9zOiONGol_W7UvA8XhNrFtbxBhP8c2LflxqjUvdC0H6WX6jte9KK6FzukV6_iL1xg2ween-VcDXRUtaheUa8fD8hJlQJBXSw/s320/BegunBashonti.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Begun Bashonti</b></span></td></tr></tbody></table><br /></p><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; font-size: large; text-align: left;">This eggplant preparation was first suggested by my eldest sister. Mum would make it for special occasions for which it is suited because it's pure vegetarian and does not use onions or garlic. I like using Japanese eggplants because they have very few seeds and cook down to a tenderness that melts in the mouth. This dish uses both black and yellow mustard seeds, white poppy seeds and grated coconut that produces a smooth and mellow paste for the base of the gravy. Best had with hot, steamed rice, it can be accompanied by a meat or fish item and lentils.</span></div><p></p><p></p><span></span><span><a name='more'></a></span><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 Japanese eggplants, cut in bite-sized pieces</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 tsp. black mustard seeds</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. yellow mustard seeds</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tsp. white poppy seeds</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 green chilies</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2 Tbsp. grated coconut</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">salt to taste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. turmeric powder</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/4 tsp. Kashmiri mirch/paprika</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 cup coconut milk</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">salt to taste</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. sugar</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">4 Tbsp. mustard or vegetable oil</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 tsp. nigella seeds</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 green chili, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2-3 stalks cilantro, minced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">2-3 whole green chilies</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Toss eggplant pieces with turmeric powder and salt.</span></li><li><span style="font-family: verdana; font-size: medium;">Fry in oil over medium-high heat until light golden-brown, remove from oil and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Blend mustard and poppy seeds with green chilies, grated coconut and some salt to a smooth paste.</span></li><li><span style="font-family: verdana; font-size: medium;">Stir coconut milk with turmeric, paprika, salt and sugar, and blend with the mustard paste.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat oil over medium-high heat and sputter nigella seeds and green chilies.</span></li><li><span style="font-family: verdana; font-size: medium;">Add half the mustard paste and stir-fry until oil resurfaces.</span></li><li><span style="font-family: verdana; font-size: medium;">Add remaining paste and stir for a few minutes, return fried eggplant pieces to skillet and combine with mustard paste.</span></li><li><span style="font-family: verdana; font-size: medium;">Add a cup of hot water and bring to a boil.</span></li><li><span style="font-family: verdana; font-size: medium;">Cover and simmer for 3 minutes until everything in the skillet is coated with gravy.</span></li><li><span style="font-family: verdana; font-size: medium;">Remove from heat and garnish with cilantro and whole green chilies.</span></li><li><span style="font-family: verdana; font-size: medium;">Serve as a side dish with hot, steamed rice.</span></li></ol></div><p><span style="font-family: verdana; font-size: medium;"><br /><br /></span></p><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><p><span style="font-family: verdana; font-size: medium;"><br /><br /></span><br /></p>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-75744554768484766692022-12-26T15:10:00.001-05:002022-12-26T15:11:36.528-05:00Apple Bundt Cake<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NQYoDDf3erxHtRDlJLcq_c3IwItF1yFqF0oGmh1mi30qfkrxezeQNKC83Kl9q0Du8LKECM7Skhz3dPz8NUGeZwWfvq4Mdkobo0jdonD9OmhL_pNOFoltoa-WB0Mt2L5Fw3GsS1KYCuqviV-DNMjJ8TLKjBOSl3IJKOrKJPvAeOa-LRYuImsF5vLtYA/s1008/IMG_4217.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1008" data-original-width="756" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NQYoDDf3erxHtRDlJLcq_c3IwItF1yFqF0oGmh1mi30qfkrxezeQNKC83Kl9q0Du8LKECM7Skhz3dPz8NUGeZwWfvq4Mdkobo0jdonD9OmhL_pNOFoltoa-WB0Mt2L5Fw3GsS1KYCuqviV-DNMjJ8TLKjBOSl3IJKOrKJPvAeOa-LRYuImsF5vLtYA/s320/IMG_4217.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Apple Bundt Cake</b></span></td></tr></tbody></table><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqJK7bU4NjfL9EdAFeFNdKXeEumvgIiNdQyE65J_yHccAs0s5hHDdSp_G32QuO6iO6xqRiLqUldy8OUGWHKqFyH8FFpG9eRAxh1z4HbcORv5PS9SmnqF5tfNu2v2ekgvc7fMn5s06uvF2wqjAympzg7SQ3CFGnWcbfec3L1Qmc7P4pbzuZyVr7UWH-w/s1008/IMG_4221.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqJK7bU4NjfL9EdAFeFNdKXeEumvgIiNdQyE65J_yHccAs0s5hHDdSp_G32QuO6iO6xqRiLqUldy8OUGWHKqFyH8FFpG9eRAxh1z4HbcORv5PS9SmnqF5tfNu2v2ekgvc7fMn5s06uvF2wqjAympzg7SQ3CFGnWcbfec3L1Qmc7P4pbzuZyVr7UWH-w/s320/IMG_4221.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Inverted</b></span></td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3Vze_YqTlVKKUW6wcgMt1PrQzxAI6iIhCsuWtYrWx5ZHHoe4YhFKNRbZWFs17ro5wqrqsTT1sQoy9F2iYs1yugCJp8FHE7MVOfX8eSFs-fBja_r4R5RzuaRex3guUlLqWBwgwGLXSrQ_s1tWnmDCsN4KH31G7CJx22g3Je8_SwpeCwOTh678w4lDTg/s1008/IMG_4229.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="756" data-original-width="1008" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3Vze_YqTlVKKUW6wcgMt1PrQzxAI6iIhCsuWtYrWx5ZHHoe4YhFKNRbZWFs17ro5wqrqsTT1sQoy9F2iYs1yugCJp8FHE7MVOfX8eSFs-fBja_r4R5RzuaRex3guUlLqWBwgwGLXSrQ_s1tWnmDCsN4KH31G7CJx22g3Je8_SwpeCwOTh678w4lDTg/s320/IMG_4229.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;"><b>A Slice</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">On very rare occasions like today, we're celebrating with an Apple Bundt Cake! Using brown sugar instead of white gives it a GBD (golden brown and delicious) goodness. I followed an online recipe but adapted it to my preferences. White sugar was replaced with brown sugar, the diced apples were dusted with cinnamon and sugar and Granny Smith apples were replaced with Gala apples. A Bundt cake is so much fancier than a plain sheet cake and it felt good to have an excuse to use my Bundt pan.</span><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span><a name='more'></a></span><span style="font-family: verdana; font-size: medium;"><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp. baking soda</div><div class="separator" style="clear: both; text-align: left;">1 tsp. salt or to taste</div><div class="separator" style="clear: both; text-align: left;">1 tsp. ground cinnamon</div><div class="separator" style="clear: both; text-align: left;">2 cups brown sugar</div><div class="separator" style="clear: both; text-align: left;">3 large eggs</div><div class="separator" style="clear: both; text-align: left;">2 tsp. vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1-1/2 cups Crisco vegetable oil</div><div class="separator" style="clear: both; text-align: left;">3 medium Gala apples, peeled and diced</div><div class="separator" style="clear: both; text-align: left;">1 can Pam butter spray</div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><b>Directions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Preheat oven to 325F.</span></li><li><span style="font-family: verdana; font-size: medium;">Lightly grease a Bundt pan with Pam butter spray.</span></li><li><span style="font-family: verdana; font-size: medium;">Sift flour with baking soda, salt and cinnamon and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Using a hand-mixer, blend eggs with vanilla extract and oil.</span></li><li><span style="font-family: verdana; font-size: medium;">Add a third of the flour to egg mixture and blend until combined.</span></li><li><span style="font-family: verdana; font-size: medium;">Repeat adding two more batches of flour and blend until combined.</span></li><li><span style="font-family: verdana; font-size: medium;">Fold apples into cake batter and pour into prepared Bundt pan.</span></li><li><span style="font-family: verdana; font-size: medium;">Bake at 325F for 55-70 minutes until a toothpick inserted into the center comes out clean.</span></li><li><span style="font-family: verdana; font-size: medium;">Remove cake from oven and set aside for half an hour before serving.</span></li></ol><div><span style="font-family: verdana; font-size: medium;">Serve with caramel sauce or ice cream.</span></div></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-53548493054166257602022-12-24T23:30:00.003-05:002022-12-24T23:41:14.557-05:00Chicken Laksa Curry<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjT2UY33iK0GppgoUw7TvQ3Cdxw5LhQtqUzEbYLVzgKnE82Bwxl8RxVU7Y1r60cLEBqRL6R3VtP6xML3oULMI-Ai5d89RAhQ5ONB5ntXNbohTA1pBmj_AsuVePYya3ho-uUZfSVVV8RjnahAXjg64_uG3CoP3ti9JAI9pt1NOHIKaup_Qu5IDilpCBSw/s823/IMG_4187.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="823" data-original-width="756" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjT2UY33iK0GppgoUw7TvQ3Cdxw5LhQtqUzEbYLVzgKnE82Bwxl8RxVU7Y1r60cLEBqRL6R3VtP6xML3oULMI-Ai5d89RAhQ5ONB5ntXNbohTA1pBmj_AsuVePYya3ho-uUZfSVVV8RjnahAXjg64_uG3CoP3ti9JAI9pt1NOHIKaup_Qu5IDilpCBSw/s320/IMG_4187.JPG" width="294" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Chicken Laksa Curry<br /></b></span></td></tr></tbody></table><br /><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kro5b96FYugcudblC1e8gdFOw95i92wmSDEPpu0AMchsK5EluAbivgkY7wLQnaSD3NnS8zFHHWkl3Rfn_Tf3SdSSgzc7CFmYq2OsyLW45ruXNTVHWiGaHVV0vcOsOKmvbhyK2j_avQ8GEaaPvXlFxUBxMfjBXSog5tG8LfB8quEfcgzvEkama9ZVmg/s1866/LaksaPaste.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1866" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kro5b96FYugcudblC1e8gdFOw95i92wmSDEPpu0AMchsK5EluAbivgkY7wLQnaSD3NnS8zFHHWkl3Rfn_Tf3SdSSgzc7CFmYq2OsyLW45ruXNTVHWiGaHVV0vcOsOKmvbhyK2j_avQ8GEaaPvXlFxUBxMfjBXSog5tG8LfB8quEfcgzvEkama9ZVmg/s320/LaksaPaste.jpg" width="206" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Laksa Paste</b></span></td></tr></tbody></table><br /><span style="font-size: medium;"><span style="font-family: verdana;">The easiest chicken curry, made possible with a store-bought laksa paste which is available in Asian markets or online. It takes 20 minutes to make chiefly because the chicken was tenderized ahead of time. After cutting the chicken, boneless and skinless chicken thighs in this case, the bite-sized pieces are soaked at room temperature for 30 minutes in water mixed with a teaspoon each of salt and baking soda. After draining, the chicken must be washed in several changes of water to remove all traces of baking soda. This makes the chicken or any meat incredibly soft and tender. </span><span style="font-family: verdana;">Substitute chicken with beef, lamb, pork, shrimp, tofu or paneer.</span></span><div><span style="font-family: verdana; font-size: medium;"><br /></span><div><span></span><span><a name='more'></a></span><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;">1 lb. boneless and skinless chicken thighs, cut in bite-sized pieces</span></div><div><span style="font-family: verdana; font-size: medium;">1 Tbsp. laksa paste</span></div><div><span style="font-family: verdana; font-size: medium;">2 large onions, sliced thin</span></div><div><span style="font-family: verdana; font-size: medium;">1 tsp. garlic paste</span></div><div><span style="font-family: verdana; font-size: medium;">1 cup thick coconut milk</span></div><div><span style="font-family: verdana; font-size: medium;">4 Tbsp. vegetable oil</span></div><div><span style="font-family: verdana; font-size: medium;">6 stalks of cilantro or 2 stalks green onions, minced</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Tenderize chicken as described above and marinate with laksa paste for half an hour.</span></li><li><span style="font-family: verdana; font-size: medium;">Heat oil over medium-high heat and stir-fry onions and garlic paste until onions turn translucent.</span></li><li><span style="font-family: verdana; font-size: medium;">Add chicken to skillet and fry for 10 minutes, stirring occasionally.</span></li><li><span style="font-family: verdana; font-size: medium;">Add coconut milk, stir well and bring to a boil.</span></li><li><span style="font-family: verdana; font-size: medium;">Reduce heat to lowest setting, cover and simmer for 10 minutes.</span></li><li><span style="font-family: verdana; font-size: medium;">Garnish with cilantro or green onions.</span></li></ol><span style="font-family: verdana; font-size: medium;">Serve over steamed rice, with chapatis or paratha.</span><br /><br /></div></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-12271316831323886622022-12-24T22:47:00.001-05:002022-12-24T23:42:49.125-05:00Spaghetti Salad<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqvofPsHn473XAL0fMf6unN70Npr1-5x0souBZk8XqNpJluW-4wXout-iGcbGHjpjimCPSEQXfiHGVgkC5-wq2O2AjYM90R-ui7k2zluHtqL200VryYCa68GIlxHLqDY8NbW4xTfws74nmQfBVffnno4YFkT4IuGPR6InddR-NaCc3suovdOvjdyTxA/s4032/IMG_4176.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqvofPsHn473XAL0fMf6unN70Npr1-5x0souBZk8XqNpJluW-4wXout-iGcbGHjpjimCPSEQXfiHGVgkC5-wq2O2AjYM90R-ui7k2zluHtqL200VryYCa68GIlxHLqDY8NbW4xTfws74nmQfBVffnno4YFkT4IuGPR6InddR-NaCc3suovdOvjdyTxA/s320/IMG_4176.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Spaghetti Salad</b></span></td></tr></tbody></table><br /><span style="font-family: verdana; font-size: medium;">Pictured above is one serving of the salad. Leftovers store well in the fridge for 2-3 days. This is a good item to serve at brunch, for lunch or at a potluck.</span><p></p><p><span></span></p><a name='more'></a><p></p><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Ingredients</b><br /></span><span style="font-family: verdana; font-size: medium;">2 serving angel hair spaghetti</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">4 oz. sliced black olives</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">8 oz. chopped ham</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 tomato, diced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1/2 seedless cucumber, diced</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;">1 (8.oz.) bottle Zesty Italian dressing or any dressing of your choice</span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Cook spaghetti until al dente, drain and shock in ice cold water.</span></li><li><span style="font-family: verdana; font-size: medium;">Combine with remaining ingredients and chill in refrigerator.</span></li><li><span style="font-family: verdana; font-size: medium;">Chilling overnight allows the spaghetti to absorb all the juices which reduced the tanginess of the dressing.</span></li></ol></div><p></p><p><br /><br /> </p>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0tag:blogger.com,1999:blog-3923654511009127783.post-13670436891952842232022-12-21T10:13:00.006-05:002023-03-10T10:46:17.883-05:00Mini Chicken Pot Pies<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbY75MmkWHfeZ44QyNkhhMDccCEyRuevdD1F-ZgGhan4jvU-PBo19qthGmQ0oKjhB2MZPADw_fv5ioLtUIecthAY9nt4jinQ9TwqPx3TjZoTBlsGaK10QVhppYdpnUjFICaaYZeOYn16THxcWS43Lf4I0eoBp5gABjCernHnMi-Kq9h0YZFJ75hzR1Q/s4032/IMG_4157.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbY75MmkWHfeZ44QyNkhhMDccCEyRuevdD1F-ZgGhan4jvU-PBo19qthGmQ0oKjhB2MZPADw_fv5ioLtUIecthAY9nt4jinQ9TwqPx3TjZoTBlsGaK10QVhppYdpnUjFICaaYZeOYn16THxcWS43Lf4I0eoBp5gABjCernHnMi-Kq9h0YZFJ75hzR1Q/s320/IMG_4157.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Chicken Pot Pies<br /></b></span></td></tr></tbody></table><span style="font-family: verdana; font-size: medium;"><br /></span><div><span style="font-family: verdana; font-size: medium;">Grandboy #2 spent the evening with us and for dinner I made chicken pot pies. Very quick and easy, it took barely half an hour to put this together. It uses just 5 ingredients, all of which are available at our local supermarket.</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b><span><a name='more'></a></span>Ingredients</b></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">1 lb. oven roasted chicken, shredded</span></div><div><span style="font-family: verdana; font-size: medium;">1 (10 oz.) can Cream of Chicken soup</span></div><div><span style="font-family: verdana; font-size: medium;">1 (8 oz.) pkg. frozen mixed vegetables, blanched in 1 Tbsp. water</span></div><div><span style="font-family: verdana; font-size: medium;">1 (2 rolls) pkg. Pillsbury puff pastry</span></div><div><span style="font-family: verdana; font-size: medium;">1 egg, beaten</span></div><div><span style="font-family: verdana; font-size: medium;">salt and pepper to taste</span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;"><b>Directions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Preheat oven to 375F.</span></li><li><span style="font-family: verdana; font-size: medium;">Thaw 1 sheet of pastry and return 2nd sheet to freezer.</span></li><li><span style="font-family: verdana; font-size: medium;">Cut 4 circles from pastry, each the size of a glass ramekin, make 5 slits on each circle and set aside.</span></li><li><span style="font-family: verdana; font-size: medium;">Mix remaining ingredients together and using half of the chicken mixture, fill 4 glass ramekins. </span></li><li><span style="font-family: verdana; font-size: medium;">Top with pastry, seal edges to rim of ramekin and brush with a beaten egg yolk.</span></li><li><span style="font-family: verdana; font-size: medium;">Bake at 375F for 20-25 minutes until crust is GBD (golden brown and delicious).</span></li></ol></div><div><span style="font-family: verdana; font-size: medium;"><b>Notes</b></span></div><div><span style="font-family: verdana; font-size: medium;"><br /></span></div><div><span style="font-family: verdana; font-size: medium;">The second sheet of puff pastry and remaining portion of chicken mixture was used to make a braided pot pie and a ramekin of latticed pot pie.<br /></span><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3v_BjwlS53dQAbH-WmrM-ZiekbPiuND-uKSo_lOKb4GUoctr_uX4b6SQgzp86k7-2CVC6zc-InHTLR8jnPFLyk_l85tT3iozfGwmr_FC4wUTLsXtvz_k5o8UOdfDLg482_ZweOPZDTaSBj9y0pZDx85rPE-tSxoVReqf4PkbWl3sFvZkXh6UEwDgmg/s4032/IMG_4168.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3v_BjwlS53dQAbH-WmrM-ZiekbPiuND-uKSo_lOKb4GUoctr_uX4b6SQgzp86k7-2CVC6zc-InHTLR8jnPFLyk_l85tT3iozfGwmr_FC4wUTLsXtvz_k5o8UOdfDLg482_ZweOPZDTaSBj9y0pZDx85rPE-tSxoVReqf4PkbWl3sFvZkXh6UEwDgmg/s320/IMG_4168.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Braided Pot Pie</b></span></td></tr></tbody></table><br /><br /><p></p><br /><p></p><table 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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cmSOl-3HiODp_lCGxybTD4SSc7aXZls92Nl3JjLXOICqCRZGccx4WkwKC4GgQAi7NsxZHCw3QiS35p5_m8SFdEUa7iEnHkf9BB3xdh9mOccHFnzzmcYMIpkpWhxyMtzN2XfxC1XwWJXouvTLgBRkxU5enfe6JTCK1ttjemW58coz2uxoT6bO6bTROg/s4032/IMG_4171.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cmSOl-3HiODp_lCGxybTD4SSc7aXZls92Nl3JjLXOICqCRZGccx4WkwKC4GgQAi7NsxZHCw3QiS35p5_m8SFdEUa7iEnHkf9BB3xdh9mOccHFnzzmcYMIpkpWhxyMtzN2XfxC1XwWJXouvTLgBRkxU5enfe6JTCK1ttjemW58coz2uxoT6bO6bTROg/s320/IMG_4171.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><b>Latticed Pot Pie<br /><br /></b></span></td></tr></tbody></table></div>Chumkiehttp://www.blogger.com/profile/00691637206043299874noreply@blogger.com0