Mater pulao

After struggling many times to make a pulao where grains of rice are separate and the taste and smell of peas is fragrant, I finally succeeded to make it.

Ingredients
1/2 cup rice
1/2 cup peas
1 Tbsp ghee
1 tsp jeera
2 bay leaves
1 stick cinnamon
2 cloves
2 whole cardamom
salt to taste

Heat 1/2 Tbsp ghee and roast the rice in ghee until some grains start browning. THIS is the most important step to get fluffy & non sticky pulao.Put the rice in pressure cooker (or container).

Heat the other 1/2 Tbsp ghee and add all the spices and peas. Saute until fragrant and add to the rice in pressure cooker. Add 3/4 cup water to the rice. Cook for 3 whistles and let cool down for 10 mins.

Fluff with a fork and picture perfect pulao is ready.

Rosemary pecan cookies

From whole food nov 2010 recipe

Recipe here: http://deliciouslivingmag.com/food/recipes/desserts/1001-rosemary-pecan-cookies/

Pumpkin pie

Phil Gelb's recipe

http://philipgelb.blogspot.com/2009/10/pumpkin-pie.html

butternut squash tamale (donna's tamale) To make

http://admin.foodoro.com/images/product/500/3500/8c04749cbf5a4_466x500.jpg

ROASTED BUTTERNUT SQUASH TAMALES

Yield: 30 Tamales

INGREDIENTS FOR TAMALE DOUGH

30 dried corn husks – available at local Hispanic specialty markets

1 cup chilled olive oil

21/2 pounds fresh masa - available at local Hispanic specialty markets

2-3 cups vegetable stock

1 3/4 teaspoon sea salt

TO PREPARE

Soak corn husks for 45 minutes in hot water, weighted down with a heavy pot or platter so that the husks are completely submerged in the water. Remove from the water after 45 minutes, then rinse to remove any remaining corn silk and pat dry.

Beat chilled olive oil and masa at high speed in a mixer for 3-4 minutes. Add stock a little at a time, until consistency of mixture is smooth and soft – similar to cookie dough. Add salt and mix until blended.

INGREDIENTS FOR FILLING

1/4 pound yellow onion

2 cups canned crushed tomatoes

3 tablespoons ancho chile powder

1/4 teaspoon ground cumin

2 cloves of garlic, peeled and minced

1 tablespoon fresh sage, minced

3 cups vegetable stock

1 tablespoon olive oil

1 cup cooked black beans

21/2 pounds butternut squash, roasted and diced

1 small poblano chile, roasted and peeled

1 pound baby corn kernels, roasted on a dry sheet pan at 375º, until edges are golden Sea salt, to taste

TO PREPARE

Sauté the onion until it is soft then add minced garlic and minced fresh sage. Continue sautéing until the onion is golden. Add the ancho chile powder, cumin powder, crushed tomatoes, and vegetable stock. Simmer for 20 minutes or until thickened. Mix the beans, butternut squash, corn and poblano chile with the thickened sauce and add salt, to taste.

ASSEMBLING AND STEAMING THE TAMALES:

Spread 2 tablespoons of the tamale dough in the center of a soaked husk. Spoon one rounded tablespoon of the filling down the middle of the dough. Fold the sides of the husk tightly over the tamale. Fold both ends of the husk up to meet each other. Tie a long, thin piece of soaked corn husk or kitchen grade string around the completed tamale to ensure the husk remains closed around the filling during steaming. Arrange the tamales in a steamer and steam for one hour. Open the husks and top with Roasted Tomato Salsa Fresca to serve.

ROASTED TOMATO SALSA FRESCA

Yield: 2 2/3 cups

INGREDIENTS

2 2/3 pounds fresh ripe tomatoes, roasted and peeled

1 jalapeno pepper, seeded and finely diced

1/4 pound yellow onion, finely diced

3 tablespoons fresh cilantro, finely chopped

3 tablespoons green onion, finely chopped

1 teaspoon sea salt

1/3 cup lime juice

TO PREPARE

In a food processor, pulse the tomatoes and lime juice until slightly chunky or chop by hand. Mix remaining ingredients in a bowl with the tomatoes and lime juice. Add salt, to taste.

tembleque

Puerto rican coconut flan

ere is the recipe: (3 servings)

3 tbsp cornstarch
1/4 cup Almond milk
Dissolve the cornstarch in the milk,
once all the clumps of the cornstarch have been smoothed,
mix in the saucepan with the other ingredients...
--------------------
3/4 cup Coconut milk
1/4 cup Almond milk
1/2 cup Organic sugar
pinch of salt

Combine all the ingredients in a saucepan including the cornstarch mixture, cook it on medium heat, stir it constantly,
keep stirring, don't stop, stir, stir, keep going, until it gets thick!!! remove from heat, pour in ramekins or a mold, refrigerate for several hours, sprinkle with ground cinnamon... Enjoy it

Seitan with collard greens

rancho gordo yellow eyed beans

Rancho Gordo beans are the best you can buy. At $5 a pound they are more expensive than other varieties out there

This recipe uses slow cooking technique. Soak beans for 12 hours, discard soaking water and bring them to a boil in new water. Saute fennel, onion, garlic, celery, carrot, dried chilli (guajillo) and avocado tree leaves on the side and add it to the beans. Simmer for 3 hours on low heat and puree. Scrupmtious with rice, avocado and corn tortilla.

Tempeh pepper steak

Methi wala aloo gobo

Moorjani baingan bhartha

Khumbi pulav

Dal tadka and jeera rice

parwal do pyaaza

ingredients: 10-12 parwal,3 potatoes, pindi chana masala, jeera, haldi, hing, onions 3, salt, oil, red chilli powder

method

• half cook parwals(peeled) by steaming them
• deseed them and put cuts longitudnally with knife
• mash boil potatoes
• heat 1 tbsp oil in pan , add jeera, potatoes mashed, salt, 1 tsp pindi chana masala
• fill this stuffing in parwals
• take a pan, heat 3 tbsp oil, put jeera,add longitudinally cut onions, and saute them..
• then put haldi, add parwals let them cook for 7-8 mins on low heat.
• add pindi chana masala, red chilli powder, dhaniya powder and salt.
• garnish with coriander and serve

masala dal

http://www.tarladalal.com/recipe.asp?id=1538

A tasty combination of four dals.


Cooking Time : 30 minutes.
Preparation Time : 20 minutes.

Serves 4.

Ingredients

1/2 teacup moong dal 1/2 teacup masoor dal 1/2 teacup black gram (urad) dal 1/2 teacup toovar (arhar)dal 3 onions, grated 2 tomatoes, chopped 3 tablespoons ghee salt to taste

For garnishing

chopped coriander

To be ground into a paste

5 cloves garlic 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon turmeric powder 1 tablespoon chopped coriander 8 Kashmiri chillies 25 mm. piece ginger 3 sticks cinnamon 3 peppercorns 3 cloves

Method

1. Wash all the dals together. 2. Add 4 teacups of water and cook until done in a pressure cooker. 3. Heat the ghee and fry the onions till light pink in colour. 4. Add the paste and fry for 3 to 4 minutes. 5. Add the tomatoes and fry again for 3 to 4 minutes. 6. Add the cooked dals and salt. 7. Cook for 5 to 7 minutes. Garnish with coriander. 8. Serve hot.

Another five course dinner by Phil Gelb

soup: gazpacho

heirloom tomatos, heirloom peppers, heirloom cucumbers, heirloom squashes, lime, spices, herb

salad
roasted nectarines
fried parsnip strips
romaine hearts
blueberry olive oil dressing

herbed pecan pate

small plate
socca
beet nut pate

brocollini

entree
baby eggplants stuffed with Rancho Gordo Santa Maria Pinquita beans
Quinoa -corn pilaf
homemade cucumber pickles and sauerkraut

dessert
raw nectarine walnut tart
nectarine ice "cream"

raspberry sauce

chana dal with cucumber

ngredients

¾ cup chana dal (split Bengal gram) ½ cup cucumber, finely chopped 1 teaspoon cumin seeds (jeera) 1 teaspoon ginger-green chilli paste a pinch turmeric powder (haldi) ½ teaspoon chilli powder 1 teaspoon oil salt to taste

For the garnish

1 tablespoon chopped coriander Method: 1. wash the dal and soak it in water for 1 hr, remove water 2. put the dal in pressure cooker with 2 cups of water and cook it for 10-15 mins 3. mash the dal and keep it aside 4. in a pan put oil and jeera after oil is heated 5. add cooked dal, ginger-chilli paste, turmeric powder, red chilli powder and cook for 2-3 min 6. add cucumber and salt and cook for 10-15 mins... if needed add water..and garnish with corriander ...lemon juice can also be added..

Stir fried tempeh

Phil's tempeh

http://philipgelb.blogspot.com/2010/01/simple-tempeh-dish-with-many-variations.html
good finger food

The dipping that I used was sake, brown rice vinegar and nama shoyu.

Khumb jahanara

This is a five star recipe. The flavors couldn't blend together better. Slightly cooked shitake mushrooms melting in your mouth with the spicy sauce of spinach and cashews. Hard to beat

Rainbow chard w olives and capers

This recipe relies on the flavor of caramelized sweet onions and salty olives.

Ingredients

1 bunch rainbow chard (cut in strips and stems removed)

1/4 chopped olives

1/2 cup sliced onion rings

2 cloves minced garlic

1 Tbsp capers

1 Tbsp sugar

1 Tbsp olive oil

Salt to taste

Directions

Caramelize onions by sauteing on high heat and then add some sugar. (dont' add salt, it will interfere in that process)

Add garlic and cook for 2 minutes.

Add chard and cook until wilted.

Add olives, capers and salt and mix well.

Remove from heat.

Serve over couscous of quinoa

my cookie story

my cookies...

as per saurabh's reciepe... need to practice a bit :P

Chocolate cupcakes

Chocolate Cake

Ingredients

· 1-1/2 cups (188 g) unbleached all-purpose flour

· 3/4 cup (150 g) granulated sugar

· 1/2 teaspoon salt

· 1 teaspoon baking soda

· 1/4 cup (30 g) unsweetened cocoa powder

· 1-1/2 teaspoons vanilla extract

· 1/3 cup (80 ml) canola oil

· 1 tablespoon white distilled vinegar

· 1 cup (235 ml) cold water

Preheat the oven to 350° F (180° C or gas mark 4). Lightly oil a Bundt pan, 9-inch (23 cm) springform pan, or muffin tins.

Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of your dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean. If making cupcakes, check for doneness after 15 minutes.

Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting with Chocolate Frosting (see below). You may also dust with sifted confectioner's sugar and top with fresh raspberries.

Yield: One 9-inch cake (23-cm) or 8 cupcakes. Double the recipe for a layer cake or a bundt cake.

Chocolate Frosting

A chocolate lover's dream!

Ingredients

· 1/4 cup (56 g) non-hydrogenated, coconut oil or light flavored oil

· 1.5 cups (150 g) powdered (confectioner's) sugar, sifted

· 2 Tbsp cup cocoa, sifted

· 1 teaspoon vanilla or 1/2 teaspoon peppermint extract

· 3-4 tablespoons (45 to 60) water mixed with arrowroot powder

raw juices

After having tried the raw juices at plant café organic:, I have started juicing. My favorite combination so far is beets, carrots, kale, apple with celery and ginger.

Pictures to be added

The combinations are in this menu

Chocolate chip cookies

The recipe is here: http://theppk.com/blog/2008/11/10/chocolate-chip-cookies/

VEG KOTHE

• 1/2 cup vegetables - cabbage (tear it up in pieces ), carrot (triangle cut ), onion & capsicum(cut in squares)
• par boil the vegetables or can be boiled in micro by soaking them in water and putting in a polybag nd micro for 2 mins
• make a batter- 1/2 cup arrarot/cornflour, 2 tbsp maida, add seasoning- salt, pepper, ajinomoto. add 1 tbsp baking powder. batter such that it can coat vegetables
• wet your hands to make small pakodas
• once the pakodas are crisp put them in hot garlic sauce (in a pan )
• add honey 1-1.5 tbsp mix it well
• then serve hot in a plate garnished with corriander or chopped green onion

Garlic sauce:

• 2 tbsp oil + 1 tbsp chopped garlic ; toss for 1-2 min
• add 1-2 tbsp onion chopped, green chillies add tomato sauce as per requirement
• add seasoning - salt, peppr ajinomoto
• add a small pinch of orange-red cooking colour
• bring the sauce to boil

Bharli Bhendi in Marathi

Shitake with celery and bok choy

Shitake mushroooms

Baby bok choy

Stir frying tofu with celery in toasted sesame oilFinal result

Recipe here: http://www.wholefoodsmarket.com/recipes/1245

Kale and red potatoes

Goes well with brown rice. Recipe here: http://www.nutritionmd.org/recipes/view.html?recipe_id=694

khandeshi vangyache bharit (baingan bhartha)

recipe here:

http://vadanikavalgheta.blogspot.com/2007/03/blog-post_9931.html

I will maek this version later:

http://enjoyindianfood.blogspot.com/2008/03/vangyache-bharit-from-khandesh.html

matki chi bhaji

http://www.ifood.tv/recipe/matki_chi_bhaji

How to make Matki chi bhaji

Heat oil in a vessel. 
Add mustard seeds, when they splutter, add cumin seeds. 
Add chopped onions and cover the onions and allow them to cook on low flame. 
When the onions are soft add chilli powder, corainder powder and turmeric powder. 
Fry it till it leaves a rich aroma. 
Add the sprouted moth beans, fry it for 5 mins and then add water. 
Cover it and let it cook for 30 mins on a low flame. All water will be absorbed and a slight thich gravy will be formed. Add salt, jaggery and cook for 5 mins. 
Garnish with corainder and serve hot.

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Saurabh Samdani
Cell (650) 704-0421

Dal tadka

Kale in peanut sauce

Creamy Peanut Kale

Ingredients

1 bunch chopped kale
1/4 cup natural peanut butter
1 tablespoon vegetable oil (or spritz of non-stick spray)
2 tablespoons Bragg's Liquid Aminos
1/2 teaspoon coriander
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/3 chopped onion
1 garlic clove
1/4 cup vegetable broth or water

Directions:

In a pan, heat vegetable oil. Fry garlic and onions, until translucent.

Meanwhile, in a bowl, mix peanut butter, Bragg's, broth/water, and spices until the peanut butter has dissolved, and it has turned saucy.

Add kale to the pan, and cook until the leaves are dark green and wilted.

Add the peanut butter sauce to the pan. If it is too dry, add broth/water to reach desired consistency.

Serves: 2

Preparation time: 10 minutes

Hapoos

pineapple upside down cake

http://vegandream.blogspot.com/2007/10/pineapple-upside-down-cake.html

Pineapple Upside-Down Cake

1 1/4 cups flour (i used 1 cup white and 1/4 whole wheat)
1/2 cup vegan sugar (i used turbinado)
3 tbsp brown sugar
1 tsp baking soda
1/2 tsp salt
1 bottle of maraschino cherries or 6-8 real cherries (pitted)
1 20 oz can pineapple slices in unsweetened pineapple juice
1 cup pineapple juice reserved from can of slices
1/3 cup unsweetened applesauce
1 tbsp white vinegar
1 spring-form pan or angel food cake pan
non-stick spray (or whatever you use)

1) Preheat oven to 350 degrees.
2) Mix together flour, sugar, baking soda, salt, and set aside.
3) In separate bowl, mix pineapple juice, applesauce, and vinegar.
4) Take pan and spray with non-stick spray all the way up the sides too.
5) Lay pineapple rounds in a design on the bottom of the pan (this will be the top, so make it look pretty! Cut pineapple slices into chunks and arrange around whole slices for extra pineapple-ocity.
6) Take cherries and arrange in pineapple holes and evenly through the top so every slice gets some.
7) Sprinkle pineapple and cherries evenly with brown sugar.
8) Quickly mix the wet ingredients with the dry. Batter will foam up nicely.
9) Pour into pan immediately and bake for about 30-35 minutes or till center is firm.

PistAchio cashew milk

Soak cashews and pistachios

blend with cardamom, rose water, sweetener (dates/figs, but agave works best)

Hazelnut cacao smoothie

Hazelnuts and cacao beans smoothie in the vitamix is to die for. To make it thick, I add flax seeds, hemp seeds and chia seeds. Sweeten it with dates or agave.

Don't know if the cacao beans should be soaked?

Some fruits go well with it. Apples are good but strawberries not :(