Seriously!!??? Was so ready to cook up a delicious spicy cheese omelet this morning. My daughter Maya helped me crack open the egg, and I almost passed out. No eggs for a while. Anyone else ever experience this? - Shalini
Having grown up in Calcutta I learned to enjoy innumerable fish delicacies. I try and cook fish at least once a week. Here is a simple yet delicious recipe for baking Salmon.-Mona
2 tsp garlic paste
1 tsp ginger paste
1 tsp cumin powder
1/2 tsp red chilli powder (optional)
2 tbs chopped cilantro
2 fillets salmon (4-6 ounces each)
2 tbs chopped basil
2 tbs plain greek yogurt
1/2 tsp salt
Marinate the fish with all the ingredients for 2 hours
Preheat the oven 400 degrees F and place the fish skin side down on an iron grill covering the top with the remaining marinade.
Bake for about 20 minutes until the fish is cooked. Serve hot.
These moist and fluffy cupcakes are a brilliant idea for any St. Patty's Day party. I got this recipe from a Family Circle magazine and just had to try them. The cupcakes are light and moist and the addition of fennel adds such a beautiful yet soft flavor, and the buttercream frosting is so smooth, fluffy and creamy, you had better bake a huge batch. -Shalini
Serving Size - 9 large cupcakes or 18 mini cupcakes
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground fennel seeds
5 tbs softened butter
1/2 cup sugar
1 tsp vanilla extract
1/2 cup milk
5 tbs softened butter
1 cup confectioners' sugar
1 tbs milk
Green food coloring
Here's a quick and easy Chinese style stir-fried green beans recipe which I learned from my sister-in-law Sarah these holidays when she was visiting. I gave it an Indian twist with the addition of cumin powder and was happy with the resulting dish.- Mona
Core Spices & Flavorings-
1/2 tsp cumin powder
2 tbs chopped garlic
1 tsp ginger paste
Secondary Spices & Flavorings-
1/2 tsp black pepper powder
pinch of sugar
3 tbs oil
1 small onion finely sliced
5-6 mushroom sliced (I used baby bella)
3-4 ounces of green beans (I used tender french beans or haricot verts)
3 tbs soya sauce
Blanch the beans in boiling water for about 1 1/2-2 minutes and then soak them in cold water.
Heat a wok and pour oil.
Add the chopped garlic and ginger paste.
Stir fry on high heat and the onion.
Continue to stir and add the mushrooms.
Throw in the green beans, cumin powder, sugar and soya sauce and stir fry for 2-3 minutes mixing well.
Add black pepper powder and stir fry for another couple of minutes.
Serve hot with steamed rice or own its own.
Variation: You can also stir fry small pieces of breast chicken instead of or in addition to the mushrooms.
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A good old American Meat Loaf with lower fat but just as tasty. The addition of cumin and coriander brings about a subtle flavor to the dish without it losing its true essence. The roughly chopped cheese and onions give it a rustic appearance and texture. Overall an extremely moist and satisfying loaf. - Shalini
Core Spices -
1 tsp Cumin powder
1 tsp Coriander powder
1 tbs minced garlic
Other Ingredients -
1 1/2 ounces bread crumbs
1/2 cup ketchup
2 cup coarsely chopped onion
5 tbs chopped fresh flat leaf parsley, divided
1/4 cup nonfat buttermilk
1 tbs Dijon mustard
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
2 ounces sharp cheddar cheese, diced
2 large eggs, lightly beaten
1 lb ground sirloin
1. Preheat oven to 350 degrees F.
2. Combine breadcrumbs, 1/4 cup ketchup, onion, 3 tbs parsley, buttermilk, dijon mustard, black pepper, salt, cheese, eggs and sirloin. Gently mix until well combined.
3. Transfer mix to a 9 x 5 inch loaf pan coated with cooking spray; do not pack.
4. Bake at 350 degrees F for 30 minutes.
5. Brush top of loaf with remaining 1/4 cup ketchup and bake for an additional 25 minutes.
6. Let stand 10 minutes. Sprinkle with remaining parsley.
7. Slice and serve.
Who doesn't love a Fluffernutter - a peanut butter and marshmallow fluff sandwich? This is a different take on the same old Fluffernutter. Only difference, the peanut butter and fluff is baked with the bread, and we add some bananas for extra flavor. The warm bread fresh out of the oven oozes out peanut butter and fluff and the melt in your mouth bananas are to die for. Dip this in some cold jelly or jam and your taste buds are on for a more than memorable experience. - Shalini
Serving Size - 2 loaves with about 8 to 10 slices each
1/2 cup Warm Water
1 tbs Rapid Rise Yeast
3 1/2 cups all purpose flour
1 stick butter, softened, plus 2 tbs of melted butter
1/2 cup milk
3 tbs sugar
1 tsp salt
1 cup peanut butter
1 cup fluff
3-4 bananas thinly sliced in circles
1-2 tsp cinnamon powder
1-2 tsp cardamom powder
1 egg yolk
Place the warm water in the bowl of a standing mixer. Sprinkle the yeast over the water and let stand for 5 minutes.
Add 1 cup of the flour and the egg, and mix well using the dough hook attachment.
Add the softened butter and another cup of flour and mix well.
Add in the remaining 1 1/2 cups flour, 1/2 cup milk, sugar and salt and knead until smooth, adding a bit of extra flour if dough is too sticky.
When well kneaded, the dough should be soft, shiny, and smooth.
Place dough in an oiled bowl. Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk (about an hour and a half).
Divide dough in half. On a lightly floured surface, roll half of the dough into a large rectangle (about 10 x 12 inches).
Brush dough with 1 tablespoon of the melted butter.
Spread half of the peanut butter and fluff all over the dough, leaving a 1-inch border all around.
Arrange half of the sliced bananas on top of the peanut butter and fluff.
Sprinkle a teaspoon of cinnamon and cardamom powder over the bananas.
Tightly oll up the dough lengthwise (starting with the long edge), sealing the last part of the dough to the roll with some water.
Place roll, seam side down, on a parchment lined baking sheet, and tuck the ends under slightly.
Repeat with other half of dough.
Mix the egg yolk with a teaspoon of sugar and brush the mixture onto the rolls with a pastry brush. Lightly cover rolls with oiled plastic wrap and let rise in a warm place for about an hour.
Bake bread at 350 degrees for 30-40 minutes, until golden brown.
Remove from oven, and let cool slightly before slicing.
Serve warm with cold jelly, jam or marmalade.
It's Diwali again and the only way to celebrate this festival of lights is with sweets. This time I have decided to make "kaju barfi" or cashew squares. This dessert is very popular among my Indian and American friends. The recipe is simple and quick. Enjoy and have a Happy Diwali everyone ! - Mona
1/4 tsp cardamom powder
1 2/3 cup ground cashew nut powder
3/4 cup sugar
1/2 cup milk
1 tbs pistachios (roughly ground for decorating)
1/2 tsp unsalted butter or clarified butter (ghee)
Soak the cashew powder in 1/4 cup milk for 10 minutes.
Pour the sugar into a non stick pan and add the remaining 1/4 cup milk to this and stir on medium heat until the sugar dissolves and solution starts boiling.
Add the cardamom powder and cashew mixture into this sugar solution and continue to stir on medium heat until the mixture becomes thick and doughy.
Let the mixture cool for about 5-10 minutes and then knead it into a soft dough with the butter.
Roll the dough out on butter paper to approximately 1/4 " thickness. Cut into squares, decorate with the pistachio and serve.
Tip: Cashews can be ground in small batches in a coffee or nut grinder.
SHRIMP WITH GINGER AND JALAPENO - As adapted from Clay Conley's Florida Snapper with Galangal and Jalapeno Curry
I came across this recipe on Chef Ming Tsai's show (Season 6, Episode 621). My husband, Mike made it that evening for dinner and it was so flavorful, light and satisfying. We made this dish again a few weeks ago, but used shrimp instead of the fish, and ginger, a close substitute for galangal. And it was just as good. But, be prepared for some heat. This dish is not for those with a bland palate. -Shalini
Core Spices -
4 garlic cloves, rough chopped
1 finger ginger, peeled and rough chopped
2 tsp coriander powder
2 tsp chili powder
Secondary Spices -
5 tbs chopped cilantro
2 jalapeno, sliced
Other ingredients -
2 tbs oil
1 red onion, julienne
3 fresh tomatoes, rough chopped
juice of 3 limes
1/2 cup coconut milk
1 cup chicken stock
2 tbs butter
18 to 20 pieces, cooked shrimp
Heat oil in a large pan.
Add onions, jalapeno, garlic, ginger, coriander and chili powder.
Saute and add tomatoes, lime juice, coconut milk, 3 tbs cilantro and chicken stock and bring to a simmer.
Add shrimp to sauce and allow to simmer for 1-2 minutes to finish cooking.
Pour shrimp and sauce onto saffron basmati rice and sprinkle remaining 2 tbs of cilantro.
Here is another delectable paneer recipe after the Paneer Koftas we put up a few months back. The paneer can be prepared at home using our recipe or be store bought. I usually serve this at special dinners at home with naan, roti or pulao. - Mona
1 tsp garlic
1 tsp cumin seeds
1 tsp cumin powder
1/4 tsp chilli powder
1 tsp coriander powder
1 tbs chopped cilantro for garnishing (optional)
1 tbs oil
1 chopped onion (small)
3 tbs ground cashews
1 chopped tomato
1 cup milk
1 cup warm water
14 oz paneer cubes
1/2 tsp salt (or to taste)
1/2 tsp garam masala
Heat oil in a shallow pan on medium heat and add the cumin seeds.
Puree the onion, tomato , garlic, cashew powder, 1/2 cup water in a blender and add to the oil stirring on medium heat for 8-10 minutes or until the mixture becomes thick and golden brown.
Add all the dry spices and salt and continue to stir.
Now throw in the remaining water and milk to this thick mixture and continue to stir and cook on medium heat until it reaches a creamy consistency.
Add the paneer cubes mixing well to coat the pieces with the curry.
Cover and cook for about 2-3 minutes.
Serve hot garnished with chopped cilantro.