INGREDIENTS
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies (Andes mint candies)
DIRECTIONS
In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour (if you chill for more, make sure to take the chill off before baking, or the dough will fall apart on you while rolling).
Preheat oven to 350 degrees F (175 degrees C).
Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints. When cookies are brought out of the oven, put 1 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
I baked for 8 minutes and they were perfect.
Thursday, February 18, 2010
Lassi (thandai) - Indian drink
Blend the following in a blender:
1 part mango pulp (or frozen fruit)
1 part yogurt
1 part ice
splenda or sugar to taste
splash of rose water
1 tsp cardimum powder
1 part mango pulp (or frozen fruit)
1 part yogurt
1 part ice
splenda or sugar to taste
splash of rose water
1 tsp cardimum powder
Pakoras (Indian veggie tempura)
Ingredients:
1 c chickpea flour
1/4 c rice flour
1/2 tsp baking powder
1/4 tsp red chili powder (can increase to 1/2 for more heat)
1/2 tsp cumin powder
1/2 tsp corriander powder
salt to taste
1/2 onion, minced
1/2 frozen pack of spinach, thawed
warm water
oil for deep frying
Directions:
Mix the chickpea flour, rice flour, baking powder, and spices together. Add enough warm water to make a thick batter. Taste the batter and add some salt (about 1/2 tsp). Take the spinach, roll it up in a towel, and squeeze to get out all of the liquid. Stir this and the onion into the batter. Set the batter aside for at least 1/2 hour.
Heat oil to 375-F (or as hot as you can get it). Drop the batter by small spoonfuls into the oil and fry until golden brown (5 - 10 minutes).
Drain the pakoras in a paper towel before serving.
Serving suggestion: serve with tamarind sauce
1 c chickpea flour
1/4 c rice flour
1/2 tsp baking powder
1/4 tsp red chili powder (can increase to 1/2 for more heat)
1/2 tsp cumin powder
1/2 tsp corriander powder
salt to taste
1/2 onion, minced
1/2 frozen pack of spinach, thawed
warm water
oil for deep frying
Directions:
Mix the chickpea flour, rice flour, baking powder, and spices together. Add enough warm water to make a thick batter. Taste the batter and add some salt (about 1/2 tsp). Take the spinach, roll it up in a towel, and squeeze to get out all of the liquid. Stir this and the onion into the batter. Set the batter aside for at least 1/2 hour.
Heat oil to 375-F (or as hot as you can get it). Drop the batter by small spoonfuls into the oil and fry until golden brown (5 - 10 minutes).
Drain the pakoras in a paper towel before serving.
Serving suggestion: serve with tamarind sauce
Eggplant Curry
Eggplant Curry, Mom style
(basic curry recipe can also be used for tindoora [qundroo], green beans, or other veggies).
Ingredients:
2 medium eggplants (or 1 very large eggplant)
3 small onions
1 cup fresh cilantro
1 tbsp ground cumin
1 tbsp ground coriander
1” piece of ginger root
1 tbsp olive oil
½ tbsp rasam or sambar powder
Water for cooking
Directions:
Chop Eggplant and soak in cold water.
Meanwhile, finely dice 1.5 onions. Heat Oil in skillet and add onions. Cook in a large pot over medium heat until onions are translucent.
Meanwhile, toss the remaining onion into a food processor. Add ½ to 3/4 cup of cilantro, cumin, coriander, and ginger. Pulse to a paste (add a little water if needed).
When the cooking onions are translucent, drain and add the eggplant. Cover and cook on med/low for at least 10 minutes (until eggplant is cooked through).
Uncover the eggplant and stir (the volume should be reduced significantly; you may need to add water in the middle if the pan is getting too dry). Stir in the onion paste from the food processor. Add rasam powder. Cover and cook for another 5-10 minutes until the spices incorporate.
Salt to taste and garnish with remaining cilantro before serving.
(basic curry recipe can also be used for tindoora [qundroo], green beans, or other veggies).
Ingredients:
2 medium eggplants (or 1 very large eggplant)
3 small onions
1 cup fresh cilantro
1 tbsp ground cumin
1 tbsp ground coriander
1” piece of ginger root
1 tbsp olive oil
½ tbsp rasam or sambar powder
Water for cooking
Directions:
Chop Eggplant and soak in cold water.
Meanwhile, finely dice 1.5 onions. Heat Oil in skillet and add onions. Cook in a large pot over medium heat until onions are translucent.
Meanwhile, toss the remaining onion into a food processor. Add ½ to 3/4 cup of cilantro, cumin, coriander, and ginger. Pulse to a paste (add a little water if needed).
When the cooking onions are translucent, drain and add the eggplant. Cover and cook on med/low for at least 10 minutes (until eggplant is cooked through).
Uncover the eggplant and stir (the volume should be reduced significantly; you may need to add water in the middle if the pan is getting too dry). Stir in the onion paste from the food processor. Add rasam powder. Cover and cook for another 5-10 minutes until the spices incorporate.
Salt to taste and garnish with remaining cilantro before serving.
Various Indian Spice Powders.... (from Shar's mom)
SAMBAR POWDER
Sambar is a thick lentil stew; also spelled “sambhar”. This is the powder that’s used in it. Yummy & Spicy, great w/ rice, dosa, or idli. This powder can also be used to make various curries (eggplant curry is a great place to sub garam masala w/ sambar powder.
Ingredients:
• 1 cup coriander seeds
• ½ cup channa dal (gram dal)
• ¼ cup urad dal (Optional – my mom only sometimes uses it)
• 1/3 cup cumin seeds
• 2 tbsp black peppercorns
• 1 Tbsp red chili powder or ¼ cup dried red chilies – can adjust to taste
• 1 – 3 tsp pinches of asafetida (called “hing” in Hindi)
Directions:
Dry roast all ingredients except asafetida until the seeds toast up (start to turn color); about 5-6 minutes. Stir to avoid burning. Pour into a grinder, add asafetida, and grind to a fine powder. Store in an airtight jar with a tight lid.
Use as necessary (typically: 2.5 – 3 tablespoons per 6 cups of sambar). Makes 3 cups of powder.
RASAM POWDER
Rasam is a thinner soup; does not have lentils in it, but is similar to sambar. This is an awesome sinus mover ;-)
Ingredients
• ½ c coriander seeds
• 1 cup toor dal
• 1 Tbsp fenugreek seeds
• 1.5 Tbsp peppercorns
• 1.5 Tbsp cumin seeds
• 4 dried chili peppers (optional/ adjust to desired head – this is pretty hot)
Directions:
Dry roast all ingredients for 5-6 minutes on medium heat. Grind to powder. Store in an airtight container.
Use 2 tbsp per one quart of water
GARAM MASALA
There are two versions in her book; my mom uses a mix of the two
Ingredients
• 6 coriander seeds
• 2-3 large cardamom pods (black cardamom, not the little green ones)
• 10 small cardamom pods (green)
• 2 tsp whole black pepper
• 3 tsp cumin seeds
• 3-4” cinnamon
• 14 cloves
Directions:
This can be both dry roasted & ground, or ground down just as shown.
My mom always dry roasts, but doesn’t roast it if she’s planning on using it “raw” as a garnish (like for the Parsi curry recipe from before). People also think that roasting makes everything less potent….
SESAME POWDER
Great with green beans.
Ingredients
• 1 cup sesame seeds
• 30 dry red chilies
• 2 tbsp cumin seeds
• 1 tbsp coriander seeds (optional)
• 7-8 garlic cloves
• 1.5 tsp salt
Directions:
Dry roast cumin, red chilies and optional coriander on medium heat for 3-4 minutes. Stir fry sesame seeds separately for 5 minutes. Let cool thoroughly before grinding. Grind chilies, cumin (and optional coriander – my mom leaves this out) and salt coarsely. Add sesame seeds and garlic and grind for 10 seconds to mix in. Store in an airtight container.
Use in pulihora (pilaf), rice, and curries.
Example of green bean curry: Steam the green beans (or thaw frozen beans). Meanwhile, add oil in a skillet, add break up a red chili and toss that in as the oil heats. Add urad dal. When urad dal starts to brown, add mustard seeds, turmeric powder, salt to taste. Toss in green beans and brown the beans slightly. Sprinkle the sesame powder on top.
My mom sometimes sprinkles this on top of eggplant curry
Sambar is a thick lentil stew; also spelled “sambhar”. This is the powder that’s used in it. Yummy & Spicy, great w/ rice, dosa, or idli. This powder can also be used to make various curries (eggplant curry is a great place to sub garam masala w/ sambar powder.
Ingredients:
• 1 cup coriander seeds
• ½ cup channa dal (gram dal)
• ¼ cup urad dal (Optional – my mom only sometimes uses it)
• 1/3 cup cumin seeds
• 2 tbsp black peppercorns
• 1 Tbsp red chili powder or ¼ cup dried red chilies – can adjust to taste
• 1 – 3 tsp pinches of asafetida (called “hing” in Hindi)
Directions:
Dry roast all ingredients except asafetida until the seeds toast up (start to turn color); about 5-6 minutes. Stir to avoid burning. Pour into a grinder, add asafetida, and grind to a fine powder. Store in an airtight jar with a tight lid.
Use as necessary (typically: 2.5 – 3 tablespoons per 6 cups of sambar). Makes 3 cups of powder.
RASAM POWDER
Rasam is a thinner soup; does not have lentils in it, but is similar to sambar. This is an awesome sinus mover ;-)
Ingredients
• ½ c coriander seeds
• 1 cup toor dal
• 1 Tbsp fenugreek seeds
• 1.5 Tbsp peppercorns
• 1.5 Tbsp cumin seeds
• 4 dried chili peppers (optional/ adjust to desired head – this is pretty hot)
Directions:
Dry roast all ingredients for 5-6 minutes on medium heat. Grind to powder. Store in an airtight container.
Use 2 tbsp per one quart of water
GARAM MASALA
There are two versions in her book; my mom uses a mix of the two
Ingredients
• 6 coriander seeds
• 2-3 large cardamom pods (black cardamom, not the little green ones)
• 10 small cardamom pods (green)
• 2 tsp whole black pepper
• 3 tsp cumin seeds
• 3-4” cinnamon
• 14 cloves
Directions:
This can be both dry roasted & ground, or ground down just as shown.
My mom always dry roasts, but doesn’t roast it if she’s planning on using it “raw” as a garnish (like for the Parsi curry recipe from before). People also think that roasting makes everything less potent….
SESAME POWDER
Great with green beans.
Ingredients
• 1 cup sesame seeds
• 30 dry red chilies
• 2 tbsp cumin seeds
• 1 tbsp coriander seeds (optional)
• 7-8 garlic cloves
• 1.5 tsp salt
Directions:
Dry roast cumin, red chilies and optional coriander on medium heat for 3-4 minutes. Stir fry sesame seeds separately for 5 minutes. Let cool thoroughly before grinding. Grind chilies, cumin (and optional coriander – my mom leaves this out) and salt coarsely. Add sesame seeds and garlic and grind for 10 seconds to mix in. Store in an airtight container.
Use in pulihora (pilaf), rice, and curries.
Example of green bean curry: Steam the green beans (or thaw frozen beans). Meanwhile, add oil in a skillet, add break up a red chili and toss that in as the oil heats. Add urad dal. When urad dal starts to brown, add mustard seeds, turmeric powder, salt to taste. Toss in green beans and brown the beans slightly. Sprinkle the sesame powder on top.
My mom sometimes sprinkles this on top of eggplant curry
Cookie Dough Truffles
From http://Foodnetwork.com (but modified slightly by Shar/ notes in italics)
Ingredients
• 1/2 cup (1 stick) butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract (I used more like 3tsp)
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk (I used Fat Free)
• 1/2 cup semisweet mini chocolate morsels (I used regular size & chopped them up in a food processor)
• 1 cup finely chopped pecans (I toasted these up in a dry skillet for a while)
• 1 1/2 pounds chocolate bark candy coating, melted (I used Bakers brand, mixed w/ Nestle milk chocolate chips)
Directions
In a large bowl, cream butter and brown sugar with an electric mixer at medium speed until light and fluffy. Add vanilla and milk. Gradually beat in flour. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls (I used a cookie scoop). Place on waxed paper; chill 2 hours (I wrapped the cookie sheets with plastic and threw them in the freezer overnight).
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
Ingredients
• 1/2 cup (1 stick) butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract (I used more like 3tsp)
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk (I used Fat Free)
• 1/2 cup semisweet mini chocolate morsels (I used regular size & chopped them up in a food processor)
• 1 cup finely chopped pecans (I toasted these up in a dry skillet for a while)
• 1 1/2 pounds chocolate bark candy coating, melted (I used Bakers brand, mixed w/ Nestle milk chocolate chips)
Directions
In a large bowl, cream butter and brown sugar with an electric mixer at medium speed until light and fluffy. Add vanilla and milk. Gradually beat in flour. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls (I used a cookie scoop). Place on waxed paper; chill 2 hours (I wrapped the cookie sheets with plastic and threw them in the freezer overnight).
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
Chocolate Cheesecake
FROM NIGELLA LAWSON (Food Network) w/ Shar’s notes in Red
Chocolate Cheesecake
Cheesecake base:
1 1/3 cups graham cracker crumbs (around 6 – 8 full sheets of crackers/ we used gluten free chocolate chip cookies instead)
1/2 stick butter
1 tablespoon cocoa
Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small (Used 3oz Nestle Tollhouse chocolate chips un-chopped and 3 oz chopped up bittersweet chocolate)
2 1/2 cups cream cheese (½ reduced fat & ½ regular cream cheese)
3/4 cup superfine sugar (put regular sugar in the food processor and grind to make “superfine”/ otherwise it’ll be grainy)
1 tablespoon custard powder (substitute: 1 tsp cornstarch & 1 tsp sugar)
3 large eggs
3 large egg yolks (in addition to the eggs)
2/3 cup sour cream (I used fat free)
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers (cookies) to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with enough just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic, overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate. Chocolate sauce came out runny the first time I made this. Now, I either use it as a ganache on the side or use about 1/2 the cream if I want to top the cake.
Chocolate Cheesecake
Cheesecake base:
1 1/3 cups graham cracker crumbs (around 6 – 8 full sheets of crackers/ we used gluten free chocolate chip cookies instead)
1/2 stick butter
1 tablespoon cocoa
Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small (Used 3oz Nestle Tollhouse chocolate chips un-chopped and 3 oz chopped up bittersweet chocolate)
2 1/2 cups cream cheese (½ reduced fat & ½ regular cream cheese)
3/4 cup superfine sugar (put regular sugar in the food processor and grind to make “superfine”/ otherwise it’ll be grainy)
1 tablespoon custard powder (substitute: 1 tsp cornstarch & 1 tsp sugar)
3 large eggs
3 large egg yolks (in addition to the eggs)
2/3 cup sour cream (I used fat free)
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers (cookies) to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with enough just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic, overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate. Chocolate sauce came out runny the first time I made this. Now, I either use it as a ganache on the side or use about 1/2 the cream if I want to top the cake.
Subscribe to:
Posts (Atom)