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Recipes I've Shared:
This is arguably the most popular soup in Chinese restaurants in India (well, it's a toss-up between this one and the hot-and-sour soup). I've been missing the flavour of this soup, and finally found a recipe I like enough to make at home.
Kitchen sink? Because I simply throw in whatever veggies I happen to have on hand. This works out to be about 3 cups of veggies per cup of beef.
A typical Punjabi chickpea dish. Serve hot with naan or rice.
Another thoren from Kerala in southern India. This is a dish of shredded cabbage, sauteed in oil with mustard seeds, then cooked slowly until it's soft and tasty, and finished off with some spices and a generous grating of coconut.
This is a fairly standard kheema matar recipe, but I decided to throw in some mushrooms for extra body and a slight boost to the vitamins and minerals. If you're wondering: Kheema: ground meat; matar: green peas. The yogurt - sour is better, but any plain, non-flavoured yogurt will do. Adjust the spicing to your own preferences.
I love tandoori chicken, so the last time I had a whole chicken, I decided to just roast the WHOLE thing in a tandoori marinade. Note that the cayennne, hot peppers and black pepper are optional - use one or more as desired.
The recipe here uses a skinless chicken - the fat and calories will be MUCH higher if you leave the skin on.
The foil is essential if you don't want a dried-out chicken - remember that this is skinless chicken!
Each serving here is the traditional quarter chicken (breast and wing, or leg and thigh) - probably enough for 2 individual 3-oz servings, so keep that in mind when you look at the nutrition information. :)
You can use the same marinade and just coat 4 chicken breasts or 4 leg-and-thigh pieces instead, if you prefer a quicker, less messy preparation.
Adapted from a vegetarian recipe at www.tarladalal.com - this hakka-Chinese (spicy!) dish is awesome either as an appetizer or as an entree with steamed rice.
Indians like this dish spicy, but feel free to adjust the amount of chilies to your own taste. This dish does not traditionally have a lot of veggies in it, but again, experiment to see what appeals to your taste buds.
I adapted this recipe from the meat soboro recipe at www.justbento.com ... the original is fabulous, but I like veggies and hate oyster sauce. :)
This recipe makes 4 generous servings or 6 normal servings - each serving is about 3/4 of a cup.
I like it spicy - feel free to adjust the ingredients to your own liking. The nutritional details will obviously vary with your substitutions.
Serve over rice or noodles ... it's actually fabulous just on its own, too!
This is a peasant dish from Kerala. Daily fare, in other words, made with whatever vegetables are in season. Since it's a Kerala dish, it's got two very typical ingredients: coconut and plantains. The rest of the dish is built around these two stars of the Kerala kitchen. If you can find them, use a few pieces of drumsticks (NOT meat - these are a vegetable from Southern India!!) - you may be able to find them frozen in your local Asian supermarket or Indian store. Curry leaves, too, will be available right beside those drumsticks at any reputable Indian store - you may even luck out and be able to buy fresh curry leaves at most Indian stores.
Use a mixture of root vegetables and squashes for the best effect. The recipe here is not what you'd make in India - hadn't seen zucchini and turnips when I was growing up, but, as with all peasant dishes, it's a *very* adaptable dish. Throw in whatever suits YOUR tastebuds!
Use coconut oil if you've got it - it really gives a most authentic flavour to the dish. Canola works just as well, but has less flavour.
I love the chili oil at Chinese restaurants in the Silicon Valley and in Toronto, and have been spending a small fortune buying the bottled, ultra-salty stuff at the store. So I asked my friend (from the Sichuan province) for her recipe. Be warned, this one is SPICY - go easy on the servings until you get a feel for it! You can use it as a sauce on top of your favourite Chinese food, or just use a tablespoonful while you're cooking to give your homemade dishes that extra zing! And, of course, it's a great dipping sauce for just about anything ...
Yes, this recipe is pretty much all fat.
However, I eat it often enough that I need to know the calories it contributes to my body! :)
This tagine was inspired by several yummy versions I've had at the homes of friends of mine - friends from Morocco, Algeria, Tunisia, Egypt - everyone seems to have their own variant.
I cook this dish in a tagine (a special container - that one with the cone-shaped lid), but have also made it in a regular, large, sauce pan. I believe it would also work in a slow cooker, but haven't tried that.
I've used a whole chicken, cut up, but feel free to use only chicken breasts or thighs. Personally, I find that bone-in chicken is *way* more flavourful, but your mileage may vary.
This is a favourite after-school snack in Kerala homes. High in protein and fibre, it kept us kids going those extra hours until dinner - often eaten at 8 p.m. or later!
This recipe is a basic one - feel free to experiment with other spice mixes that you prefer!
If you're doing a web search for other variants, try the name "sundal" as well as "chundal" ... different dialects.
Makes 14-ish cookies, sized about 1.5 to 2 inches in diameter each (I don't follow instructions too well - there's just NOT a teaspoon-sized cookie in my repertoire!)
A warm salad from Kerala. Typically eaten with rice and parippu or theeyal or another curry.
A very traditional Kerala bean stew - the equivalent of the North Indian dahl. We typically eat this with a variety of thorens (warm salads made of a variety of vegetables sprinkled with shredded coconut) or sauteed veggies.
The basic Indian bread. Whole Wheat, salt, water. Add a pinch of cayenne if the fancy takes you. 1 serving here is 1 roti, but most people will eat at least 2 rotis at a time ...
These dosas are the easy standby in Kerala homes when there's no time to cook some elaborate breads (real dosas - the lentil/rice ones - take soaking overnight and then grinding!, and other Indian breads require kneading and rolling). I use Indian "atta" flour - finer ground than store-bought regular whole-wheat - I've even found the "Golden Temple" brand at Walmart recently - yay!
The recipe makes 4 dosas, 6-to-8 inches in diameter. That's really two servings, but I admit I've occasionally eaten all four myself! :)
An easy recipe for home-made pita bread - lower in salt than commercial brands, and fabulous tasting!
Deep-fried whole-wheat bread. Typically eaten with a variety of curries, or even with desserts like halwa and srikhand.
Serve these delightful fish cakes on their own as an appetizer, or stuff 2 fishcakes in a 6-inch whole-wheat pita pocket with some romaine lettuce, sliced cucumbers, sliced onions and sliced tomatoes, and drizzle on some tzatziki or plain fat-free yogurt to make a filling sandwich.
A lot of veggies, a little protein, a bit of leftover rice and some spices - makes a great left-overs/clean-out-the-freez