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
Thursday, February 18, 2010
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.
Wild Rice w/ Dried Fruit & Nuts
Ingredients:
2 tbsp olive oil
1 tbsp butter
1 cup uncooked wild rice
2 cups chicken broth, warm (amount of liquid varies depending on brand of rice, also can use vegetable stock for vegetarian meals)
1/4 cup dried cranberries (craisins)
1/4 cup slivered almonds
Directions:
Heat olive oil and butter in a pan until butter is melted.
Add wild rice and stir; cook until rice starts to brown and smell nutty.
Put in 2 cups of liquid, stir, then cover and cook until rice is done (approx 20 mins).
When rice is cooked, stir in almonds and cranberries, and fluff with a fork.
2 tbsp olive oil
1 tbsp butter
1 cup uncooked wild rice
2 cups chicken broth, warm (amount of liquid varies depending on brand of rice, also can use vegetable stock for vegetarian meals)
1/4 cup dried cranberries (craisins)
1/4 cup slivered almonds
Directions:
Heat olive oil and butter in a pan until butter is melted.
Add wild rice and stir; cook until rice starts to brown and smell nutty.
Put in 2 cups of liquid, stir, then cover and cook until rice is done (approx 20 mins).
When rice is cooked, stir in almonds and cranberries, and fluff with a fork.
Papa Puskala's Potroast
Ingredients:
Pork Shoulder (we used approx 9lb)
1/2 cup Sugar
1/2 cup Salt (kosher if you have it)
Mix of Herbs (we used salt, pepper, rosemary, paprika, and garlic, but any mix will work: oregano, marjoram, Herbs du Provence, etc)
Vegetables (we used carrots, celery, potatoes, squash, zucchini)
Directions
Dissolve sugar and salt in 4 qt of water (It will super saturate). Papa Puskala used a cooler and very cold water (Just use enough to cover the pork). Tip: Use a smallish cooler to avoid having to use gallons of water. Brine it for 4 hours max.
If available, smoke it for 4 hours on a grill using very low heat.
Preheat oven to a low setting (200-F or so).
Rub the pork shoulder with garlic and herbs (we used paprika, garlic, salt, and pepper for the rub, then tossed in a couple sprigs of fresh rosemary and thyme). Put the roast in a roasting pan and insert the meat thermometer into the thickest part of the meat (be careful not to get too close to the bone). Cover the roast with aluminum foil. Set the timer to beep around 120-F.
When the beeper goes off, remove the roast from the oven and add in vegetables (cut into large hearty chunks/ leave potatoes whole if they're smaller). If the roast looks a little dry, feel free to add in beef stock or water. Cover the roast and vegetables again and put it in the oven. Set the timer to beep at 160-F.
When the beeper goes off, check vegetables for doneness. If the vegetables are not done, take out the pork and finish off the veggies. Otherwise, let the pork rest at least 20 minutes before cutting.
As a frame of reference, our pork took almost 8 hours to cook; "Low and Slow" is the best way to cook this type of meat to get it tender.
Pork Shoulder (we used approx 9lb)
1/2 cup Sugar
1/2 cup Salt (kosher if you have it)
Mix of Herbs (we used salt, pepper, rosemary, paprika, and garlic, but any mix will work: oregano, marjoram, Herbs du Provence, etc)
Vegetables (we used carrots, celery, potatoes, squash, zucchini)
Directions
Dissolve sugar and salt in 4 qt of water (It will super saturate). Papa Puskala used a cooler and very cold water (Just use enough to cover the pork). Tip: Use a smallish cooler to avoid having to use gallons of water. Brine it for 4 hours max.
If available, smoke it for 4 hours on a grill using very low heat.
Preheat oven to a low setting (200-F or so).
Rub the pork shoulder with garlic and herbs (we used paprika, garlic, salt, and pepper for the rub, then tossed in a couple sprigs of fresh rosemary and thyme). Put the roast in a roasting pan and insert the meat thermometer into the thickest part of the meat (be careful not to get too close to the bone). Cover the roast with aluminum foil. Set the timer to beep around 120-F.
When the beeper goes off, remove the roast from the oven and add in vegetables (cut into large hearty chunks/ leave potatoes whole if they're smaller). If the roast looks a little dry, feel free to add in beef stock or water. Cover the roast and vegetables again and put it in the oven. Set the timer to beep at 160-F.
When the beeper goes off, check vegetables for doneness. If the vegetables are not done, take out the pork and finish off the veggies. Otherwise, let the pork rest at least 20 minutes before cutting.
As a frame of reference, our pork took almost 8 hours to cook; "Low and Slow" is the best way to cook this type of meat to get it tender.
Thursday, October 8, 2009
Mashed Potato Casserole
- 6-8 medium potatoes quartered & boiled
- 8 oz. cream cheese
- Milk
- Chopped onion or garlic if desired.
This is exactly how my mom typed the recipe to me via email and it has some good tips:
8 oz. of cream cheese (softened), some milk (you have to judge), 1/2 stick of butter (in about 5 chunks), and finely chopped onion, if you wish. Salt and pepper. Shouldn't be too liquid-y, but you don't want it firm/dry, either. If the drained potatoes are nice and hot when you are mashing them, the cream cheese and butter will melt in. Spread in 13x9 buttered pan; dot with butter. Bake lightly covered until steamy; bake uncovered for a while to brown a bit. Either 325 or 350, just so it's heated through well. You can always add a bit of milk as it's baking, if needed.
- Kathryn's Mom
Cilantro Salmon
- Cilantro (1/2 finely chopped, 1/2 cup un-chopped)
- Salmon (6-8 oz. fillets)
- 4 Tbsp. Butter (softened)
- Olive Oil
- Lemon (if desired)
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