1-2 cups fiddleheads, cleaned and trimmed
8 ounces dried pasta
1 teaspoon olive oil
1 tablespoon unsalted butter
Pinch of salt
Pinch of red pepper flakes
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup heavy cream
1/4 cup grated Parmesan
Freshly ground pepper
Place a saucepan of water over high heat. When the water reaches a simmer, add the fiddleheads and blanch them for 3 to 4 minutes. Drain the fiddleheads and immediately rinse them with cold water.
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.
Heat a medium saute pan over moderately high heat, and add the olive oil and the butter. When the butter is melted and the oil is hot, add the fiddleheads, salt, and red pepper flakes. Cook for 2 to 3 minutes, tossing occasionally. Add the lemon zest, lemon juice, heavy cream, and grated Parmesan. Mix until combined. Add the warm pasta and toss until completely dressed with sauce. Divide between bowls and top with grated Parmesan and freshly ground pepper.
Serves 2.
From A Cozy Kitchen blog
Tuesday, May 27, 2014
Sunday, May 25, 2014
Honey-Cornmeal Ice Cream Cones
1 large egg
1 egg white
7 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
2 tablespoons unsalted butter, melted
2 teaspoons honey
1/4 cup stone-ground cornmeal
Heat the oven to 350°F.
In a small mixing bowl, stir together the egg and egg white, sugar, and vanilla. Stir in the salt and half of the flour. Mix together the melted butter and the honey, then add to the flour mixture. Beat in the rest of the flour and the cornmeal until smooth.
Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Two are likely to fit on one standard baking sheet.
Put the baking sheet in the oven and begin checking after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, though). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disc. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool. Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.
Repeat, using the remaining batter. It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.
Makes 4 to 6 cones.
From The Perfect Scoop by David Lebovitz
Note: These can also be made in an electric waffle-cone maker.
1 egg white
7 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
2 tablespoons unsalted butter, melted
2 teaspoons honey
1/4 cup stone-ground cornmeal
Heat the oven to 350°F.
In a small mixing bowl, stir together the egg and egg white, sugar, and vanilla. Stir in the salt and half of the flour. Mix together the melted butter and the honey, then add to the flour mixture. Beat in the rest of the flour and the cornmeal until smooth.
Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Two are likely to fit on one standard baking sheet.
Put the baking sheet in the oven and begin checking after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, though). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disc. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool. Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.
Repeat, using the remaining batter. It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.
Makes 4 to 6 cones.
From The Perfect Scoop by David Lebovitz
Note: These can also be made in an electric waffle-cone maker.
Gingersnap Ice Cream Cones
1/4 cup egg whites (about 2 large egg whites)
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 tablespoon mild molasses
1/8 teaspoon salt
2/3 cup flour
2 tablespoons unsalted butter, melted
Heat the oven to 350°F.
In a small mixing bowl, stir together the egg whites, sugar, spices, vanilla, and molasses. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Two are likely to fit on one standard baking sheet.
Put the baking sheet in the oven and begin checking after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, though). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disc. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool. Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.
Repeat, using the remaining batter. It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.
Makes 4 to 6 cones.
From The Perfect Scoop by David Lebovitz
Note: These can also be made in an electric waffle-cone maker.
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 tablespoon mild molasses
1/8 teaspoon salt
2/3 cup flour
2 tablespoons unsalted butter, melted
Heat the oven to 350°F.
In a small mixing bowl, stir together the egg whites, sugar, spices, vanilla, and molasses. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Two are likely to fit on one standard baking sheet.
Put the baking sheet in the oven and begin checking after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, though). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disc. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool. Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.
Repeat, using the remaining batter. It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.
Makes 4 to 6 cones.
From The Perfect Scoop by David Lebovitz
Note: These can also be made in an electric waffle-cone maker.
Chocolate Ice Cream Cones
1/4 cup egg whites (about 2 large egg whites)
1/2 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
6 tablespoons flour
3 tablespoons unsweetened Dutch-process cocoa powder
2 tablespoons unsalted butter, melted
Heat the oven to 350°F.
In a small mixing bowl, stir together the egg whites, sugar, and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour and the cocoa powder until smooth.
Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Two are likely to fit on one standard baking sheet.
Put the baking sheet in the oven and begin checking after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disc. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool. Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.
Repeat, using the remaining batter. It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.
Makes 4 to 6 cones.
From The Perfect Scoop by David Lebovitz
Note: These can also be made in an electric waffle-cone maker.
1/2 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
6 tablespoons flour
3 tablespoons unsweetened Dutch-process cocoa powder
2 tablespoons unsalted butter, melted
Heat the oven to 350°F.
In a small mixing bowl, stir together the egg whites, sugar, and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour and the cocoa powder until smooth.
Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Two are likely to fit on one standard baking sheet.
Put the baking sheet in the oven and begin checking after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disc. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool. Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.
Repeat, using the remaining batter. It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.
Makes 4 to 6 cones.
From The Perfect Scoop by David Lebovitz
Note: These can also be made in an electric waffle-cone maker.
Ice Cream Cones
1/4 cup egg whites (about 2 large egg whites)
7 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup flour
2 tablespoons unsalted butter, melted
Heat the oven to 350°F.
In a small mixing bowl, stir together the egg whites, sugar, and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Two are likely to fit on one standard baking sheet.
Put the baking sheet in the oven and begin checking after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, though). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disc. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool. Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.
Repeat, using the remaining batter. It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.
Makes 4 to 6 cones.
From The Perfect Scoop by David Lebovitz
Note: These can also be made in an electric waffle-cone maker.
7 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup flour
2 tablespoons unsalted butter, melted
Heat the oven to 350°F.
In a small mixing bowl, stir together the egg whites, sugar, and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Two are likely to fit on one standard baking sheet.
Put the baking sheet in the oven and begin checking after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, though). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disc. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool. Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.
Repeat, using the remaining batter. It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.
Makes 4 to 6 cones.
From The Perfect Scoop by David Lebovitz
Note: These can also be made in an electric waffle-cone maker.
Chocolate Tuile Ice Cream Cones
4 tablespoons unsalted butter, room temperature
1/3 cup confectioners' sugar
1/2 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons Dutch-process cocoa powder
2 large egg whites, room temperature
Heat oven to 475°F.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well-combined, about 2 minutes. Add flour and cocoa and mix to combine. Gradually beat in egg whites and continue to beat for 4 minutes.
Trace a 5-inch circle onto a flexible plastic mat, and use a utility knife to cut out a circle to make a stencil.
Place the stencil on a baking sheet. Using a small offset spatula, spread a thin layer of batter over the stencil, then carefully lift up the stencil. Repeat to fill baking sheet. Transfer to the oven and bake for 2 to 3 minutes. Using a spatula, remove from sheet and roll around a wooden cone. Let cool completely.
Makes about 16 cones.
From Martha Bakes by Martha Stewart
1/3 cup confectioners' sugar
1/2 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons Dutch-process cocoa powder
2 large egg whites, room temperature
Heat oven to 475°F.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well-combined, about 2 minutes. Add flour and cocoa and mix to combine. Gradually beat in egg whites and continue to beat for 4 minutes.
Trace a 5-inch circle onto a flexible plastic mat, and use a utility knife to cut out a circle to make a stencil.
Place the stencil on a baking sheet. Using a small offset spatula, spread a thin layer of batter over the stencil, then carefully lift up the stencil. Repeat to fill baking sheet. Transfer to the oven and bake for 2 to 3 minutes. Using a spatula, remove from sheet and roll around a wooden cone. Let cool completely.
Makes about 16 cones.
From Martha Bakes by Martha Stewart
Friday, May 23, 2014
Rice and Toasted Toor Dal Khichari with Mixed Vegetables
2/3 cup split toor dal
1 cup basmati rice
1/4 cup raisins
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 inch scraped ginger root, grated
3 tablespoons water
1 cup vegetable oil
1/2 small cauliflower, cut into 1-inch florets
2/3 cup sliced red or white radishes
2 teaspoons cumin seeds
1 bay leaf or 10 curry leaves
1/4 teaspoon asafetida powder
2 medium-sized tomatoes, each cut into 8 pieces
7 1/2 cups water
1 teaspoon turmeric
2/3 cup green beans, cut into 1-inch lengths
2 teaspoons salt
Wash dal and soak in hot water for 3 hours. Drain and air-dry for 20-25 minutes before using.
Wash rice and soak in warm water for 10 minutes. Drain, reserving soaking water, and air-dry the rice for 15 minutes before using.
Soak the raisins in hot water for about 15 minutes, then drain.
Dry-roast the dal in a heavy iron frying pan over low heat, stirring frequently, for about 12 minutes or until the dal turns reddish-brown. Set aside.
Combine ground spices in a small bowl. Add grated ginger and 3 tablespoons water to the ground spices and mix well. Set aside.
Heat the oil in a medium-sized frying pan over moderately high heat. When it is hot, shallow-fry the cauliflower until slightly browned, then remove it with a slotted spoon to a bowl. Shallow-fry the sliced radishes until slightly browned, remove with a slotted spoon, and remove to the same bowl. Remove the oil from heat. Transfer 1/3 cup of the hot oil to the pan of pressure cooker.
Heat oil over medium heat. Stir in the cumin seeds and fry until they turn brown. Toss in the bay leaf or curry leaves and then the asafetida, and then immediately follow with the spice paste. Fry for about 30 seconds, then stir in the tomato pieces and fry until they glisten with oil. Pour in the 7 1/2 cups water, and add toasted dal, rice, turmeric, raisins, cauliflower, radishes, and green beans. Cover pressure cooker and bring to pressure. Cook for 8 minutes under pressure. Before serving, add salt, then adjust to taste.
Serves 4 to 8.
From Lord Krishna's Cuisine by Yamuna Devi, with minor changes
1 cup basmati rice
1/4 cup raisins
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 inch scraped ginger root, grated
3 tablespoons water
1 cup vegetable oil
1/2 small cauliflower, cut into 1-inch florets
2/3 cup sliced red or white radishes
2 teaspoons cumin seeds
1 bay leaf or 10 curry leaves
1/4 teaspoon asafetida powder
2 medium-sized tomatoes, each cut into 8 pieces
7 1/2 cups water
1 teaspoon turmeric
2/3 cup green beans, cut into 1-inch lengths
2 teaspoons salt
Wash dal and soak in hot water for 3 hours. Drain and air-dry for 20-25 minutes before using.
Wash rice and soak in warm water for 10 minutes. Drain, reserving soaking water, and air-dry the rice for 15 minutes before using.
Soak the raisins in hot water for about 15 minutes, then drain.
Dry-roast the dal in a heavy iron frying pan over low heat, stirring frequently, for about 12 minutes or until the dal turns reddish-brown. Set aside.
Combine ground spices in a small bowl. Add grated ginger and 3 tablespoons water to the ground spices and mix well. Set aside.
Heat the oil in a medium-sized frying pan over moderately high heat. When it is hot, shallow-fry the cauliflower until slightly browned, then remove it with a slotted spoon to a bowl. Shallow-fry the sliced radishes until slightly browned, remove with a slotted spoon, and remove to the same bowl. Remove the oil from heat. Transfer 1/3 cup of the hot oil to the pan of pressure cooker.
Heat oil over medium heat. Stir in the cumin seeds and fry until they turn brown. Toss in the bay leaf or curry leaves and then the asafetida, and then immediately follow with the spice paste. Fry for about 30 seconds, then stir in the tomato pieces and fry until they glisten with oil. Pour in the 7 1/2 cups water, and add toasted dal, rice, turmeric, raisins, cauliflower, radishes, and green beans. Cover pressure cooker and bring to pressure. Cook for 8 minutes under pressure. Before serving, add salt, then adjust to taste.
Serves 4 to 8.
From Lord Krishna's Cuisine by Yamuna Devi, with minor changes
Broccoli and Green Pea Soup with Curry Leaves
1 bunch broccoli
2 cups fresh peas or frozen petite peas
2 tablespoons ghee
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon ground fenugreek
1/4 teaspoon ground turmeric
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/2 teaspoon mustard seeds
2 cups water
Salt to taste
20 fresh curry leaves, julienned
Bring a pot of salted water to a boil. Wash the broccoli and cut the top into very small florets, reserving the stems for another use. Place the florets in the boiling water and blanch for 30 seconds. Drain, refresh under cold running water, and drain again.
Put the peas in a blender or food processor and puree. Scrape the puree into a fine strainer and push it through with a spatula to strain out any tough skin. Set puree aside.
Stir together the ground spices in a small bowl. Heat the ghee in a large saucepan over medium-high heat. Add the mustard seeds and stir until they begin to pop. Add the ground spices and stir until fragrant. Add the broccoli and the pea puree and stir to combine. Stirring constantly, add the water and salt. When well combined, bring to a boil. Immediately remove from heat and stir in the curry leaves.
Serves 4 to 6.
From Raji Cuisine by Raji Jallepalli, with changes
2 cups fresh peas or frozen petite peas
2 tablespoons ghee
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon ground fenugreek
1/4 teaspoon ground turmeric
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/2 teaspoon mustard seeds
2 cups water
Salt to taste
20 fresh curry leaves, julienned
Bring a pot of salted water to a boil. Wash the broccoli and cut the top into very small florets, reserving the stems for another use. Place the florets in the boiling water and blanch for 30 seconds. Drain, refresh under cold running water, and drain again.
Put the peas in a blender or food processor and puree. Scrape the puree into a fine strainer and push it through with a spatula to strain out any tough skin. Set puree aside.
Stir together the ground spices in a small bowl. Heat the ghee in a large saucepan over medium-high heat. Add the mustard seeds and stir until they begin to pop. Add the ground spices and stir until fragrant. Add the broccoli and the pea puree and stir to combine. Stirring constantly, add the water and salt. When well combined, bring to a boil. Immediately remove from heat and stir in the curry leaves.
Serves 4 to 6.
From Raji Cuisine by Raji Jallepalli, with changes
Saturday, May 17, 2014
Rice and Moong Dal Khichari with Cauliflower
1 cup basmati rice
1/8 teaspoon asafetida powder
1 small cauliflower, washed, dried, and cut into 2 x 3/4-inch florets
4 tablespoons ghee or mixture of vegetable oil and unsalted butter
1/2 tablespoon scraped, finely shredded or minced fresh ginger root
1 tablespoon seeded, minced hot green chilies (optional)
2 teaspoons cumin seeds or powder
1 1/2 teaspoons turmeric
2/3 cup split moong dal (without skins)
7 cups water (including reserved rice-soaking water)
3/4 cup fresh green peas or frozen peas, defrosted (optional)
Up to 2 1/2 teaspoons salt
1 tablespoon ghee or butter
Wash rice and soak in warm water for 10 minutes. Drain, reserving soaking water, and air-dry for 15 minutes before using.
Have cauliflower and asafetida ready next to the stove. Heat 4 tablespoons ghee in pressure cooker pan. When it is hot but not smoking, stir in the ginger root (and green chilies, if using), cumin and turmeric. Fry for a few seconds, then add the asafetida, and quickly follow with the cauliflower. Turn it around with a spoon, frying for 4-5 minutes or until slightly browned and partially cooked. Stir in the rice and dal. Fry for about 1 minute.
Add 7 cups water (use reserved rice-soaking water plus additional as needed to total 7 cups), and peas, if using.
Cover pressure cooker and bring to pressure. Cook for 8 minutes under pressure. Before serving, add the salt and 1 tablespoon of ghee or butter.
Can be served with thin slices of onion browned in oil or ghee, and/or yogurt, and/or diced avocado.
Serves 4 to 6.
From Lord Krishna's Cuisine by Yamuna Devi, with minor changes
1/8 teaspoon asafetida powder
1 small cauliflower, washed, dried, and cut into 2 x 3/4-inch florets
4 tablespoons ghee or mixture of vegetable oil and unsalted butter
1/2 tablespoon scraped, finely shredded or minced fresh ginger root
1 tablespoon seeded, minced hot green chilies (optional)
2 teaspoons cumin seeds or powder
1 1/2 teaspoons turmeric
2/3 cup split moong dal (without skins)
7 cups water (including reserved rice-soaking water)
3/4 cup fresh green peas or frozen peas, defrosted (optional)
Up to 2 1/2 teaspoons salt
1 tablespoon ghee or butter
Wash rice and soak in warm water for 10 minutes. Drain, reserving soaking water, and air-dry for 15 minutes before using.
Have cauliflower and asafetida ready next to the stove. Heat 4 tablespoons ghee in pressure cooker pan. When it is hot but not smoking, stir in the ginger root (and green chilies, if using), cumin and turmeric. Fry for a few seconds, then add the asafetida, and quickly follow with the cauliflower. Turn it around with a spoon, frying for 4-5 minutes or until slightly browned and partially cooked. Stir in the rice and dal. Fry for about 1 minute.
Add 7 cups water (use reserved rice-soaking water plus additional as needed to total 7 cups), and peas, if using.
Cover pressure cooker and bring to pressure. Cook for 8 minutes under pressure. Before serving, add the salt and 1 tablespoon of ghee or butter.
Can be served with thin slices of onion browned in oil or ghee, and/or yogurt, and/or diced avocado.
Serves 4 to 6.
From Lord Krishna's Cuisine by Yamuna Devi, with minor changes
Sunday, May 4, 2014
Whole Wheat Honey Cake
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup white whole wheat flour
1/2 cup (1 stick) unsalted butter
1 cup honey
2 large eggs
1/2 cup buttermilk
2 tablespoons soft unsalted butter
1 tablespoon honey
Position rack in the lower third of the oven and heat to 350°F. Butter a 9-inch fluted ring pan, dust the pan with all-purpose flour, invert, and tap to remove excess.
To make the cake: Sift together the cake flour, baking powder, baking soda, salt, and nutmeg. Stir in the whole wheat flour, mixing thoroughly with a wire whisk. Set aside.
Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with the paddle attachment; soften on low speed. Increase the speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
Gradually add the honey, taking about 1 minute to blend it in well. Continue beating for about 2 minutes longer, scraping the sides of the bowl occasionally.
Add the eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl as necessary.
Reduce mixer speed to low. Add the dry ingredients alternately with the buttermilk, dividing the flour mixture into three parts and the liquid into two parts, beginning and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds later.
Spoon the batter into the prepared pan and smooth the surface with the back of a spoon. Center the pan on the rack and bake in the heated oven for 40 to 45 minutes, or until the cake is springy to the touch and begins to come away from the sides of the pan. A toothpick inserted into the center should come out dry.
Remove the cake from the oven and set the pan on a cake rack to cool for 20 minutes.
To make the glaze: Blend the honey into the softened butter until smooth. After 20 minutes, invert the cake onto the rack and carefully remove the pan. Immediately brush the hot cake with the glaze, using a soft brush, and continue to cool to room temperature. When the cake is completely cool, transfer to a cake platter.
Store the cake at room temperature under a glass cake dome or in an airtight container for up to 7 days.
From Great Cakes by Carole Walter with some changes
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup white whole wheat flour
1/2 cup (1 stick) unsalted butter
1 cup honey
2 large eggs
1/2 cup buttermilk
2 tablespoons soft unsalted butter
1 tablespoon honey
Position rack in the lower third of the oven and heat to 350°F. Butter a 9-inch fluted ring pan, dust the pan with all-purpose flour, invert, and tap to remove excess.
To make the cake: Sift together the cake flour, baking powder, baking soda, salt, and nutmeg. Stir in the whole wheat flour, mixing thoroughly with a wire whisk. Set aside.
Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with the paddle attachment; soften on low speed. Increase the speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
Gradually add the honey, taking about 1 minute to blend it in well. Continue beating for about 2 minutes longer, scraping the sides of the bowl occasionally.
Add the eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl as necessary.
Reduce mixer speed to low. Add the dry ingredients alternately with the buttermilk, dividing the flour mixture into three parts and the liquid into two parts, beginning and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds later.
Spoon the batter into the prepared pan and smooth the surface with the back of a spoon. Center the pan on the rack and bake in the heated oven for 40 to 45 minutes, or until the cake is springy to the touch and begins to come away from the sides of the pan. A toothpick inserted into the center should come out dry.
Remove the cake from the oven and set the pan on a cake rack to cool for 20 minutes.
To make the glaze: Blend the honey into the softened butter until smooth. After 20 minutes, invert the cake onto the rack and carefully remove the pan. Immediately brush the hot cake with the glaze, using a soft brush, and continue to cool to room temperature. When the cake is completely cool, transfer to a cake platter.
Store the cake at room temperature under a glass cake dome or in an airtight container for up to 7 days.
From Great Cakes by Carole Walter with some changes
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