Navratan Korma
Ingredients
* 3 tablespoons vegetable oil, divided
* 1/3 cup mixed nuts (cashews, pistachios, almonds)
* 1 medium onion, grated
* 1/2 teaspoon garlic paste
* 1/2 teaspoon ginger paste
* 1 (8 ounce) can tomato sauce
* 1 teaspoon cayenne pepper
* 1/2 teaspoon ground turmeric
* 2 teaspoons ground coriander
* 1 teaspoon garam masala
* 1 cup water
* 1/4 cup raisins
* 1/2 cup chopped carrots
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped fresh green beans
* 1/2 cup green peas
* 1 cup chopped potatoes
* 4 ounces paneer, cubed
* 1/4 cup milk
* 1/4 cup heavy cream
* salt to taste
Cooking Instructions
Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet,
cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender.
Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric,
coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and
potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden
brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then
stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3
minutes. Season with salt to taste.
Monday, October 1, 2007
(Italian) Indian Hot Curried Mangos with Tofu
Indian Hot Curried Mangos with Tofu
Ingredients
* 1 tablespoon sesame oil
* 5 cloves garlic, minced
* 1 tablespoon minced ginger
* 1 firm mango, peeled and sliced
* 3 tablespoons yellow curry powder
* 2 tablespoons chopped cilantro
* 1 (14 ounce) can light coconut milk
* 1 (14 ounce) package extra firm tofu, cubed
* 1/4 teaspoon salt and pepper to taste
Cooking Instructions
Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until
fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly.
Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper.
Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.
Ingredients
* 1 tablespoon sesame oil
* 5 cloves garlic, minced
* 1 tablespoon minced ginger
* 1 firm mango, peeled and sliced
* 3 tablespoons yellow curry powder
* 2 tablespoons chopped cilantro
* 1 (14 ounce) can light coconut milk
* 1 (14 ounce) package extra firm tofu, cubed
* 1/4 teaspoon salt and pepper to taste
Cooking Instructions
Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until
fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly.
Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper.
Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.
(Italian) Baked Tofu Spinach Wrap
Baked Tofu Spinach Wrap
Ingredients
* 2 (10 inch) whole wheat tortillas
* 1 (7.5 ounce) package hickory flavor baked tofu
* 1/2 cup shredded sharp Cheddar cheese
* 1 cup fresh baby spinach
* 1 tablespoon Ranch dressing
* 1 tablespoon grated Parmesan cheese, or to taste
Cooking Instructions
Place the tortillas side by side on a paper plate. Slice tofu, and place slices down the center
of each tortilla. Sprinkle cheese over the tofu. Cover with a damp paper towel, and heat in the microwave
for about 45 seconds, or until cheese is melted.
Pile some spinach onto each tortilla, and pour on some Ranch dressing. Sprinkle with Parmesan cheese, roll
tortillas around the filling, and eat.
Ingredients
* 2 (10 inch) whole wheat tortillas
* 1 (7.5 ounce) package hickory flavor baked tofu
* 1/2 cup shredded sharp Cheddar cheese
* 1 cup fresh baby spinach
* 1 tablespoon Ranch dressing
* 1 tablespoon grated Parmesan cheese, or to taste
Cooking Instructions
Place the tortillas side by side on a paper plate. Slice tofu, and place slices down the center
of each tortilla. Sprinkle cheese over the tofu. Cover with a damp paper towel, and heat in the microwave
for about 45 seconds, or until cheese is melted.
Pile some spinach onto each tortilla, and pour on some Ranch dressing. Sprinkle with Parmesan cheese, roll
tortillas around the filling, and eat.
#..(Italian) Eggplant Parmesan
Eggplant Parmesan II
Ingredients
* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil
Cooking Instructions
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in
preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in
the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the
cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
Ingredients
* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil
Cooking Instructions
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in
preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in
the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the
cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
(Italian) Bruschetta
Balsamic Bruschetta
Ingredients
* 8 roma (plum) tomatoes, diced
* 1/3 cup chopped fresh basil
* 1/4 cup shredded Parmesan cheese
* 2 cloves garlic, minced
* 1 tablespoon balsamic vinegar
* 1 teaspoon olive oil
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 loaf French bread, toasted and sliced
Cooking Instructions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic.
Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Bruschetta II
Ingredients
* 1 (8 ounce) loaf French baguette
* 1 1/2 cups spinach - packed, rinsed and torn
* 1/2 cup grated Parmesan cheese
* 3 cups finely chopped almonds
* 3 tablespoons chopped fresh basil
* 1 clove garlic, minced
* salt to taste
* freshly ground black pepper
* 3 tablespoons olive oil
* 1 cup chopped tomatoes
* 2 tablespoons thinly sliced green onion
Cooking Instructions
Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.
In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic,
salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture
is the consistency of soft butter.
In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.
Bake the bread slices for 5 minutes or until crisp and brown.
Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto,
then top with the tomato mixture.
Ingredients
* 8 roma (plum) tomatoes, diced
* 1/3 cup chopped fresh basil
* 1/4 cup shredded Parmesan cheese
* 2 cloves garlic, minced
* 1 tablespoon balsamic vinegar
* 1 teaspoon olive oil
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 loaf French bread, toasted and sliced
Cooking Instructions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic.
Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Bruschetta II
Ingredients
* 1 (8 ounce) loaf French baguette
* 1 1/2 cups spinach - packed, rinsed and torn
* 1/2 cup grated Parmesan cheese
* 3 cups finely chopped almonds
* 3 tablespoons chopped fresh basil
* 1 clove garlic, minced
* salt to taste
* freshly ground black pepper
* 3 tablespoons olive oil
* 1 cup chopped tomatoes
* 2 tablespoons thinly sliced green onion
Cooking Instructions
Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.
In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic,
salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture
is the consistency of soft butter.
In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.
Bake the bread slices for 5 minutes or until crisp and brown.
Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto,
then top with the tomato mixture.
(Italian) Potato Cheese Soup
Potato Cheese Soup
Ingredients
* 4 potatoes, peeled and quartered
* 1 small carrot, finely chopped
* 1/2 stalk celery, finely chopped
* 1 small onion, minced
* 1 1/2 cups vegetable broth
* 1 teaspoon salt
* 2 1/2 cups milk
* 3 tablespoons butter, melted
* 3 tablespoons all-purpose flour
* 1 tablespoon dried parsley
* 1 teaspoon ground black pepper
* 1 cup shredded Swiss cheese
Cooking Instructions
In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil.
Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over
medium heat until thickened and bubbly.
Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
Ingredients
* 4 potatoes, peeled and quartered
* 1 small carrot, finely chopped
* 1/2 stalk celery, finely chopped
* 1 small onion, minced
* 1 1/2 cups vegetable broth
* 1 teaspoon salt
* 2 1/2 cups milk
* 3 tablespoons butter, melted
* 3 tablespoons all-purpose flour
* 1 tablespoon dried parsley
* 1 teaspoon ground black pepper
* 1 cup shredded Swiss cheese
Cooking Instructions
In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil.
Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over
medium heat until thickened and bubbly.
Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
(Italian) creamy carrot soup
Creamy Carrot Soup
Ingredients
* 1 tablespoon butter
* 1 cup diced carrots
* 1/4 cup chopped onion
* 1/2 teaspoon grated fresh ginger root
* 1/4 cup cubed potatoes
* 2 cups vegetable broth
* 2 1/2 tablespoons chopped fresh dill..dill(ajvayan)
* 1/4 cup heavy cream
* salt and pepper to taste
Cooking Instructions
Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter.
Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender.
Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour
in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth.
Return vegetable puree to pan.
Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil,
and serve immediately.
Ingredients
* 1 tablespoon butter
* 1 cup diced carrots
* 1/4 cup chopped onion
* 1/2 teaspoon grated fresh ginger root
* 1/4 cup cubed potatoes
* 2 cups vegetable broth
* 2 1/2 tablespoons chopped fresh dill..dill(ajvayan)
* 1/4 cup heavy cream
* salt and pepper to taste
Cooking Instructions
Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter.
Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender.
Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour
in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth.
Return vegetable puree to pan.
Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil,
and serve immediately.
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