One recipe Jane Brody multigrain pancake.
Samosa filling inspired by maayeka.
olive oil
one onion diced
curry powder
ancho chili powder
one cup broth (Better than Bouillon vegetarian as usual)
One small cauliflower chopped
two cooked potato (in this case, eighths that were boiled)
some cheddar
3 cups leftover NYT lentil soup
chopped cilantro to garnish
salt
saute onion in spices
add cauliflower saute
add broth and cover; cook to soften
add potatoes and lentil soup; warm through
knock a bunch of cheddar cubes in, more or less by accident.
Keep warm while finishing pancakes.
To serve: put a pancake on a plate, top with samosa filling, and garnish with cilantro.
Showing posts with label vaguely indian. Show all posts
Showing posts with label vaguely indian. Show all posts
Friday, January 1, 2016
Friday, October 17, 2014
Make Naan
Nothing sells dinner like a bread baked that day: whether we're talking actual loaves, or rolls, tortillas, biscuits, or naan. All over the world, or among our ancestors, bread baked that day was UNUSUAL. That's why being a bakers is the third oldest profession, and that's why so often a village has only one oven, and it's shared.
That said, if today's a day you want to bake a bread, here's this great recipe for naan I've been using. Note well: plan on three+ hours for the rise.
http://www.manjulaskitchen.com/2007/05/22/naan-bread/
That said, if today's a day you want to bake a bread, here's this great recipe for naan I've been using. Note well: plan on three+ hours for the rise.
http://www.manjulaskitchen.com/2007/05/22/naan-bread/
Pulao Rice
This is a rice cooker recipe. My rice cooker knows when to stop cooking, and then just keeps the rice hot until I'm ready for it. My friend taught me I could leave it in finished-cooking-keeping-warm mode 24 hours, as long as the bottom of the bowl has a good untouched layer of rice in it. Sometimes that comes in handy.
Yes, I use real saffron. No turmeric in this recipe. I got a big ole 1-ounce jar at Costco, so now I might as well use it as hoard it.
Into the rice cooker put:
1.5 cups basmati rice
3 cups water
2 Tablespoons of butter
3 green cardamons
2 cloves
3 peppercorns
and a pinch of SAFFRON
Turn the rice cooker on. Assuming it has keep-warm-after-cooking mode, come back to eat whenever you like, sometime in the next 1-25 hours. But pick out the cloves and peppercorns and cardamons when you open the pot--you don't want your kid biting into that.
Yes, I use real saffron. No turmeric in this recipe. I got a big ole 1-ounce jar at Costco, so now I might as well use it as hoard it.
1.5 cups basmati rice
3 cups water
2 Tablespoons of butter
3 green cardamons
2 cloves
3 peppercorns
and a pinch of SAFFRON
Turn the rice cooker on. Assuming it has keep-warm-after-cooking mode, come back to eat whenever you like, sometime in the next 1-25 hours. But pick out the cloves and peppercorns and cardamons when you open the pot--you don't want your kid biting into that.
Thursday, October 31, 2013
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