Low fat Cheese Pizza

Make Pizza Dough using the recipe here.
You may want to leave the dough for about 1 hour in the bread machine to raise.

Trader Joe's Low fat grated cheese blend
Trader Joe's Pizza sauce

o Flatten and roll or toss Pizza dough.
o Paint pizza with sauce
o sprinkle cheese as desired. 1/2 cup to 1 cup will be sufficient.

Pizza Dough using bread machine

This recipe is from joy of cooking.

makes 2 14-inch pizza crusts

2 1/2 cups bread flour
1 tsp salt
1 tsp active dry yeast (red star) (or 3/4 spoon quick rising yeast)
2 tbsp olive oil
1 cup of water

put ingredients in bread machine in dough cycle

Curry milk beverage

We make this drink in our family. Typically this is drunk before going to bed. This is also soothing to your throat when you have cold or throat infection.

1 cup milk (cow or bufallo milk that you get in India)
1 tsp honey (or more if you like it)
a pinch of turmeric powder
black pepper to grind

• Heat milk; if using microwave upto for 90 secs on high
• You could foam the milk by pouring in 2 cups back and forth from a height
• add honey and a pinch of turmeric and mix
• grind black pepper on top and mix

shukto - Bitter Gourd Curry

Serves 4

2 tbsp olive oil
1/2 teaspoon mustard
1 two-inch piece ginger, minced
2 bitter gourds cut into 1/2 inch rounds
1 white radish, cut into 1/2 inch pieces
1 green banana (plantain), with skin, cut into 1 inch rounds
2 potatoes cubed
2 carrots 1/2 inch rounds
1 tsp salt
1 tsp sugar
2 cups water

• heat the oil in a large saucepan over medium heat for 2 mins
• add mustard seeds; when they pop reduce heat, add ginger, fry for a min
• add veggies, salt, sugar and stir fry for 5 mins
• add water, bring dish to boil, lower the heat, cover and cook for 10 mins
  

baingan burtha

serves 4
1 large eggplant
1/2 cup plain yogurt
1 large onion, chopped
1 twoinch ginger
4 green chilies
6 cloves garlic
4 tbsp oil
1 tbsp ghee
1 tsp ground coriander
1/4 tsp ground mace
1/4 tsp ground turmeric
1 tsp ground cumin
4 large tomatoes
salt
1 tsp lime juice
1/4 cup cilantro leaves

• hold eggplant with tongs and potholder and cook it over gas flame on medium heat
  
• sear the skin while cooking the flesh turning sides as skin burns
• hold eggplant under cold running water and remove skin and chop flesh coarsely
• in blender combine eggplant, yogurt, onion, ginger, chilies, garlic making to smooth paste
• heat oil over med heat for 1 min; add ghee and lower heat, then add eggplant paste, coriander, mace, turmeric, cumin; simmer for 3 mins
• add tomatoes; mix well and cook over low heat for 5 mins
• add salt, lime juice and cilantro leaves before serving
  
• 
  

colombo curry paste

makes 1/2 cup

1 1/2 tbsp ground turmeric
1 1/2 tbsp coriander
1 1/2 tbsp mustard
1 1/2 tbsp peppercorns
1 1/2 tbsp cumin
3 cloves garlic crushed
1 one-inch ginger grated
2 fresh habanero chilies deseeded

• grind together turmeric to cumin into a fine powder
• add powder to garlic, ginger, etc. mix and leave for 1 hour

Trinidadian curry paste

makes 1 1/2 to 2 cups

6 tbsp roaster coriander seeds
1 tsp roasted aniseed
1 tsp roasted whole cloves
1 tsp ground turmeric
1 tsp roasted cumin seeds
1 tsp roasted fenugreek
1 tsp roasted peppercorns
1 tsp roasted mustard seeds
2 cloves garlic
1 large onion
1/2 fresh habanero chile deseeded
water

• grind all ingredients to a paste in a blender
  

Berbere curry paste

makes 1 cup

1 tsp ground cardamom
2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp ground cinnamon
1/2 tsp whole peppercorns
1/2 tsp fennugreek seeds
1 small onion coarseley chopped
4 cloves garlic
1 cup water
12 small dried hot red chilies as piquins deseeded
1 tbsp cayenne
2 tbsp paprika
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3 tbsp dry red wine
3 tbsp veg oil

• Toast cardamom, cumin and coriander seeds, cinnamon, peppercorns and fenugreek seeds in a skillet for acouple of mins until they gain aroma; grind spices to powder
• combine onion, garlic and 1/2 cup of water in blender and puree until smooth
• add roasted spice powder, chilies, cayenne, paprika, ginger, allspice, nutmeg and cloves and continue to blend
• slowly add 1/2 cup of water, wine, oil and blend until smooth
• place the sauce in saucepan and simmer for 15 mins to blend flavors and thicken
• this will keep in the fridge for upto 2 monts
• this can be added to soups, stews, veggies, etc.
  

Harissa curry paste

makes 1 1/2 cups

7 dried red new mexican chilies (deseeded)
5 small dried hot red chilies such as piquins (deseeded)
5 cloves peeled garlic
1 tbsp ground cumin
1 tsp ground caraway seeds
1 tsp ground cinnamonn
1 tsp ground coriander
1 tsp dried mint
2 tbsp olive oil

• soak the chilies in water for 30 mins
• place them in blender with other ingredients and puree
  

cape curry powder

makes 2 cups

1 tbsp whole cloves
2 tbsp whole black peppercorns
1/2 cup coriander
3 tbsp cumin
1 tbsp fennel seeds
1 tbsp mustard seeds
3 small dried hot red chilies (deseeded)
1/4 cup ground cardamom
1/4 cup ground turmeric
3 tbsp ground fennugreek
1 tbsp ground ginger

• in a skillet toast separately cloves, pepper, coriander, cumin, fennel, mustard over medium heat
• combine toasted ingredients and the chilies in a spice blender and grind to fine powder
• combine with remaining ingredients and store in airtight jar

English curry powder

makes 4 cups

1 1/4 cups coriander
2/3 cup cumin
1/3 cup fenugreek
1/2 cup chana dal flour
1/2 cup garlic powder
1/3 cup paprika
1/3 cup turmeric
1/3 cup garam masala
1 tsp dried powdered curry leaves
1 tsp hing
1 tsp ground ginger
1 tsp red chile powder
1 tsp dry mustard
1 tsp freshly ground black pepper

• in a dry skillet toast coriander, cumin and fenugreek then grind in a mill
• mix them with the rest of the ingredients

Singapore Curry Powder

Makes 3 1/2 cups

1 cup coriander seeds
1 cup cumin
2/3 cup whole star anise
1/3 cup dried red chilies, deseeded
1/4 cup turmeric powder
1 oneinch cinnamon piece
4 whole cloves
2 tbsp whole black peppercorns

• roast each of spices separately in a dry skillet over low heat until lightly browned
• grind spices in a spice blender and store in airtight bottle
  

lemongrass curry

makes 4 cups

1/3 cup lemongrass sliced with bulbs
4 cloves peeled garlic
1 tsp dried ground galangal
1 tsp turmeric
1 jalapeno (deseeded)
3 shallots, peeled
3 1/2 cups coconut milk
3 fresh lime or lemon leaves
pinch of salt

• in a blender puree lemongrass, garlic, galangal, turmeric, jalapeno and shallots
• bring coconut milk to a boil and add pureed ingredients, lime or lemon leaves and salt
• boil for 5 mins; reduce the heat to low and summer, stirring often, for about 30 mins until leaves are tender and the sauce is creamy
• remove leaves before serving
  

Veechu Parotta

Moved from my Cooking Blog:

Veechu Parotta Recipe
500 gm maidha flour
inch of salt, baking soda;
knead with oil and keep for 1 hour
Take a ball; spread it; then catch it and swing it until it stretches like a paper
fold and roll like a rope; lightly press it and fry on tava
after that crush parotta on sides to flake it up

alternatively:
500 gm maida;
1tsp salt; 1tsp sugar; 1 cup milk; 1/2 cup water; 1 egg

Other parotta recipes: http://www.spiceindiaonline.com/parotta contains videos to explain how to make it.

Wednesday, March 17, 2004

Shoba Narayan's website: contains nice south indian recipes

posted by Murali # 2:31 PM

Muslim curry paste

makes 1 1/4 cups

12 small dried red chilies (deseeded)
1 cup warm water

1 tbsp coriander seeds
2 tbsp cumin

1 tsp whole black peppercorns
1 tsp whole cloves
1 tsp each: ground cinnamon, mace, nutmeg, cardamom

3 2-inch stalks lemongrass including the bulbs chopped
1 1-inch piece fresh galangal (or substitute ginger) peeled

6 shallots peeled and chopped

2 tsp salt

• soak chilies in warm water for 20 mins to soften, remove and drain
  
• roast coriander and cumin seeds, pepper, cloves for 2 mins ;
  
• roast cinnamon, mace, nutmeg, cardamom for 1 min
• dry all the above to a fine pweder
• combine roasted ground spices with all ingredients in a food processor and puree until you get a fine paste
• pour paste into airtight jar and refrigerate; it will keep in fridge for a month
  

red curry paste

makes 1 cup

10 small dried red chilies (deseeded)
1 cup warm water

2 tsp coriander seeds
2 tsp cumin
2 small onions (perl)
1 tsp whole black peppercorns
1/2 cup cilantro leaves
1/4 cup basil leaves (mint could be substituted)
1 tsp salt
3 2-inch stalks lemongrass including the bulbs chopped
1 1-inch piece fresh galangal (or substitute ginger) peeled
1 tbsp chopped garlic
1 tbsp corn or pnut oil
1 tbsp lime zest
1/4 cup water

• soak chilies in warm water for 20 mins to soften, remove and drain
  
• roast coriander and cumin seeds for 2 mins ; after that grind to fine powder
• combine roasted ground spices with all ingredients in a food processor and puree until you get a fine paste
• pour paste into airtight jar and refrigerate; it will keep in fridge for a month
  

Green curry paste

makes 1 1/4 cups

1 tbsp coriander seeds
1 tbsp cumin
6 peppercorns
3 2-inch stalks lemongrass including the bulbs chopped
1/2 cup cilantro leaves
1 2-inch piece fresh galangal (or substitute ginger) peeled
4 shallots, peeled and coarsely chopped
12 green chilies (remove stems and seeds), halved
1/4 cup water
1 tsp salt

• roast coriander and cumin seeds for 2 mins ; after that grind to fine powder
• combine roasted ground spices with all ingredients in a food processor and puree until you get a fine paste
• power paste into airtight jar and refrigerate; it will keep in fridge for a month
  

stuffed eggplants

serves 4

2 tbsp sesame seeds
1 tbsp coriander seeds
1 cup freshly shredded coconut
1 tbsp cumin seeds
2 large onions; 1 whole and 1 sliced
1 lemon size tamarind pulp (or 2tbsp tamarind paste? )
1 cup warm water
1/4 cup sugar
1/4 cup each almonds cashews, raisins, peanuts
6 cloves garlic peeled
1 2 inch ginger;
2 fresh red chilies
2 green chilies
1/4 cup cilantro or mint leaves
1/2 tsp ground turmeric
salt
8 long thin eggplants
2 tsp veg oil
1 cup ghee

• roast sesame, coriander, coconut, cumin over low flame for 3 mins
• hold whole onions in togs using potholder to grab tongs burn onion on medium flame until peel turns black; remove peel, slice onion and set aside
• soak tamarind in warm water 15 mins; strain pulp and add sugar to liquid
• in a blender, grind nuts, raisins, roasted sesame, ginger, garlic, chilies, cilantro or mint; turmeric and salt until a paste forms
• make 2 slits in each eggplant cutting half way thru; stuff paste into eggplant
• heat oil in a skillet for 1 min; add ghee; add unroasted onion and the eggplants and cook, covered for 10 mins over med heat;
  
• turn eggplants lower heat and cook another 10 mins; add sweetened tamarind liquid
• garnish with roasted onion slices
  
• 
  

pineapple kalan

serves 4

1 cup freshly shredded coconut
4 fresh red chilies (remove stems/seeds for less heat)
4 green chilies (remove stems/seeds for less heat)
1 tsp cumin seeds
1/4 tsp mustard
1/4 tsp fenugreek
1 large pineapple peeled cored and diced
1/2 tsp turmeric powder
1 cup water
1 cup plain yogurt
1/4 cup curry leaves
seasoning:
2 tbsp ghee
1/4 tsp mustard seeds
1 fresh chile
1 small onion aka pearl onion chopped

• in a food processor grind coconut, red and green chilies cumin, mustard and fenugreek seeds into a paste
• in a skillet place pinapple, turmeric and 1/2 cup of water; cover and cook for 6 to 8 mins
• beat yogurt with 1/2 cup water; add it to pineapple
• add spice paste and curry leaves ; add salt
  
• cook covered over low heat for 3 mins
• head ghee , mustard and chile and onion; fry until mustard pops and then add to curry
  

coconut milk

makes 2 cups

4 cups freshly grated coconut
2 1/4 cups boiling water or hot milk

• In a bowl, cover the grated coconut with the boiling water (or milk for cream)
• steep for 15 mins
• using a strainer, drain the coconut (you could use cheesecloth also)
• store the milk for about 2 weeks at the most; cream will rise to the top
• You could also blend the coconut in a blender and then strain; this will give thicker milk

curry powders

The curry related recipes that i posted in the past few days are from this book:
A world of curries
- Dave Dewitt and Arthur Pais
ISBN: 0316182249

I highly recommend this book. A very interesting historical and culinary reading.


Bafat - hurry curry powder

(makes 2 cups)
1/3 cup coriander seeds
1/4 cup cumin seeds
2 tbsp mustard
2 tbsp peppercorns
2 tbsp cloves
1 tbsp fennugreek
2 tbsp cardamom powder
2 tbsp cinnamon powder
1/2 cup freshly ground hot chile powder (like cayene)

• Dry the spices @ 200F for 15 mins; make sure they dont burn
• remove from oven, cool and grind them in a coffee blender

Ceylon Dark Curry Powder

(makes 1 cup)
10 small dried hot red chilis (seeds and stems removed so there is not much heat)
1 tbsp uncooked rice
1 tbsp freshly shredded coconut
1 two-inch cinnamon
2 tbsp coriander seeds
1 tbsp cumin
1 tsp cardamom seeds
1 tsp fennugreek seeds
1 tsp mustard seeds
6 whole cloves
5 curry leaves

• Roast chilies on a cookie sheet in oven at 350 F until they turn dark; cool
• in a dry skillet, roast the rice, and other spices minus cloves and curry leaves
• now put everything in a spice grinder and blend to fine powder

Menu combinations that worked

Here are some dish combinations that worked for me for a good br/lunch.

Chow Chow chutney
Rasam
Keerai Koottu

Eggplant sesame kozhambu
Rasam
Beans sabji (like poriyal)

Kadugupuli
kothavarangai Usili
Rasam

Cabbage
Avaraikai Kootu (poricha)
Mango pacchadi
Rasam

Kozhambu sadam (with lots of vegetables)
Pachadi

References to food blogs from Indian American magazine:

Ahaar : contained rasmalai recipe made from canned rasgollas

Nordljus

Food For Thought
had Gur Bhaat recipe