Monday, December 31, 2007


  • 4 Measuring cup milk for channa (2% milk)
  • 3 measuring cup milk for Ras
  • 4 - 4 1/2 tbsp. sugar for Ras
  • 1 cup sugar
  • 3 cups of water
  • saffron, cardamom, pista, almonds
  • lemon juice
  • First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
  • Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
  • Then drain it in a thin muslin cloth or handkerchief.
  • Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
  • In a pressure cooker take 3 cups of water and 1 cup of sugar.
  • Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
  • Toss that balls in the pressure cooker and bring two whistles.
  • In the mean time see the milk for ras may be ready.
  • Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
  • As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
  • When the milk is cool add channa balls to it.
  • Refrigerate it.
  • And it is ready to serve.

Wednesday, December 26, 2007

Black Bean soup

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 sprig fresh bay leaves or 1 large dried bay leaf
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
3 ribs celery with greens, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin
1 1/2 teaspoons coriander
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
2 cups chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes
8 slices white sandwich bread
1/2 cup hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce – whichever you have on hand
8 slices honey baked ham, from the deli counter
8 slices Pepper Jack cheese, from the deli counter
8 slices smoked turkey, from the deli counter
2 eggs, beaten
A splash of milk
1 tablespoon butter
1/2 cup sour cream
2 to 3 scallions, chopped
Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.

While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through.

In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.


Lentil Soup

Lentil Soup with a Curry Crema and Lentil Crackers

3 strips bacon, cut into 1/2-inch pieces
1 large onion, minced (1 cup)
3 carrots, chopped into 1/4-inch pieces (1/2 cup)
1 rib celery, finely chopped (1/2 cup)
4 cloves garlic, minced (1 tablespoon)
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh ginger
2 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1 pound dried lentils
2 quarts chicken stock
1/2 cup creme fraiche or sour cream
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/4 cup chopped parsley leaves
Lentil crackers, recipe follows
Parsley Oil, recipe follows
Fried Carrots, recipe follows
In a large saucepan cook the bacon over medium heat until it has rendered most of its fat, 4 to 5 minutes. Add the onion, carrots, and celery and cook until vegetables are softened, about 4 to 6 minutes. Add garlic, cumin, chopped ginger, salt and cayenne pepper and cook for 2 to 3 minutes, or until fragrant. Add the lentils and chicken stock and bring to a boil. Use a spoon to skim any foam from the top of the soup, cover the pot and reduce the heat to a simmer and cook, stirring occasionally, until the lentils are very tender, about 30 to 35 minutes.

While the soup is cooking, make the Curry Crema by combining the creme fraiche and the curry powder in a small bowl and set aside.

When the lentils are very tender, use a slotted spoon to remove approximately 1/2 cup of the lentils for the crackers and set aside to cool. Puree the soup using a hand-held immersion blender until smooth. (Alternately, puree the soup in batches in a blender after it has cooled slightly.) Add water if necessary to achieve the desired consistency. Add the lime juice and parsley, stir to combine, and adjust seasoning, if necessary. Remove 1/4 cup of the pureed soup and set aside to use for the lentil crackers. Keep the soup warm while you make the lentil crackers.

Make the lentil crackers.

Serve garnished with a rounded tablespoon of Curry Crema, drizzle with Parsley Oil, and Fried Carrots. Serve the lentil crackers on the side.


Wednesday, December 5, 2007

Spiced Chicken Tenders with Dipping Sauces

Vegetable oil, for frying

1/2 cup all- purpose flour
1/2 packet southwest steak marinade mix
Freshly ground black pepper
3 cups corn bran cereal
1 egg, lightly beaten
1/2 cup buttermilk
1 pound chicken breast tenders

Dipping Sauces:
1 cup ketchup
1 1/2 cups honey
Dash Worcestershire sauce
1 cup yellow mustard

Heat several inches of oil in a deep pot to 375 degrees F.

For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.

For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard.