11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
How flattering, they wanted me back!
All of you local Cleveland area readers, please be sure to all tune in live or set your DVR's tomorrow morning at 10:00 am to Fox 8 for New Day Cleveland. That's right, I have been invited back for a second cooking segment on their show! How amazing is that?! I am just so excited! I have been a busy bee getting everything prepared for my cooking segment, getting a sassy new haircut and trying my darnedest to figure what in the world to wear- why is that the hardest part?!! Oh yeah, that's right. I write a cooking blog, not a fashion one. lol.
But I am feeling good. My food is tasting yummy, and I am on cloud nine I was given this opportunity. Again! Tomorrow will be a blast and I hope you all tune in to watch and cheer me on. It is live TV you know.....
Today is my BIG DAY on New Day Cleveland!
I couldn't be more excited about having another opportunity to work alongside David and Kristi again on New Day Cleveland today, this time sharing one of my most favorite soups Fresh Corn Chowder!! They are so much FUN!!!!
Fresh Corn Chowder is a recipe I have shared with you here before, but well worth revisiting!!! I love it at this time of the year when you are really longing for the sweetness of summer, corn on the cob and sun kissed cheeks. But many of our days are still flecked with a chill in the air, a need for a coat and maybe even a flurry or two (especially if you live here in the Midwest! What was with the snow these past few days?!!)
This recipe gives you the best of both worlds. I love it made with fresh cut-off-the-cob corn. But frozen corn also works so well since it is frozen pretty much immediately after being cut off the corn cob. Almost as good as the seasonal kind, making it very soup friendly. Use whatever is available to you, it will turn out amazing either way!
You can find the recipe {here} and I will be coming back to share all about my fantastic time on New Day Cleveland later today!!
Thank you for all of your support! xoxox
Ready, Set, Action!
Oh my goodness, if I thought my last visit at New Day Cleveland was a blast, today was even better. What a wonderful group of people to spend my morning with!! It is always nice to have an idea of what to expect the second time around (although I must admit I was still nervous!!) David Moss is so great to cook with. He makes me laugh big time and keeps me on my toes for sure! But he is incredibly friendly and made my cooking segment fun and effortless. (Although I think I said "tomatoes" instead of "potatoes". I am such a dork. haha. Nerves I tell ya! But aside from my slip of the tongue I am really happy with my appearance.
Here is me live in action if you were unable to watch this morning live or live outside the viewing area.
Also the recipe for the Fresh Corn Chowder I made on todays show can be found here
Hummus
Hummus is a wonderful Mediterannean dip made from blending garbanzo beans (also known as chickpeas), tahini and spices until smooth and creamy. It is so delicious, super kid friendly and a big hit at parties. The best part- it comes together in seconds!! You are done with the entire recipe in a matter of 5 minutes. This one is a nice traditional recipe, but you could easily vary the flavor by adding in a handful of kalamata olives, roasted garlic in place of the raw, chives or roasted red peppers to the food processor. Roasted red peppers give it a lovely reddish color. There is so much you could do to make it fun and different each and every time.
It is most commonly used as a dip, but it is awesome for a sandwich spread. I love it on my veggie burgers even! Our dinner this evening was a big spread of raw carrots, cucumber spears, grape tomatoes, pita bread wedges, pita chips, feta cheese, a garlic and herb cheese and rotisserie chicken. It was so colorful, light yet satisfying and everyone loved it. When I serve vegetables this way my son will always take tons and eat them before anything else! Offer color and variety and let them choose. You will be surprised at how well they actually eat!!
I tried a new technique today when making a batch of my homemade Hummus. Peeling the soft skins off of the chickpeas (yes, every single one!) before blending. I heard from an Arabic friend that this is how their family has always done it. Supposed to make it creamier. I was curious after never doing it this way so I figured why not! Good thing I have a 5 yr old to help out :) It did seem a bit creamier but in the end I don't think I would go to the trouble- there are a lot of chickpeas in 2 (15 ounce) cans!! My 5 minute recipe turned into a 25 minute recipe this way. lol. It was a fun experiment, and Jackson loved helping- at least for the first can until he got bored! In the end, do it if you have extra time on your hands. Otherwise, I just wouldn't bother. 
Hummus
2 (15 ounce) cans of garbanzo beans (chickpeas), juices from one can reserved
1/3 cup tahini
1/3 cup lemon juice (roughly the juice of two and half lemons)
3-4 cloves garlic
1/4 tsp salt
1/4 tsp crushed red chili flakes
pinch cumin
for garnish
olive oil for drizzling
a sprinkling of paprkia
fresh chives or parsley, chopped
for dipping (any assortment of the following)
various raw vegetables, sliced (carrots, bell peppers, cucumbers, whole cherry/grape tomatoes, etc.)
pita bread or naan
pita chips
bagel chips
olives and porcini peppers are nice on the side as well
Combine in food processor or blender the garbanzo beans, tahini, 1/4 cup lemon juice, garlic, salt, red chili flakes and cumin. Bend until smooth. Taste and add more lemon juice to suit your taste. We prefer it more on the lemony side. It will be quite thick at this point. Slowly add in some of the reserved garbanzo bean juice to thin it out. Blend again. Add more of the juice, blend and taste. Repeat until you reach the right consistency. You won't need all the juice just enough to get it creamy!! The texture should be smooth and creamy and not too thick.
Transfer to a serving dish and drizzle with olive oil. Sprinkle with paprika and fresh herbs. Serve alongside various dippers and enjoy! 
OBA April Cleveland Blogger Beer Tasting with The Brewer's Daughter
On Tuesday was our Ohio Blogging Association's April Meet-up. We were gathering this time at Lizardville Beer Store and Whiskey Bar for a beer tasting lead by Renée from The Brewer’s Daughter. She is indeed a real brewer's daughter; her father Jack McAuliffe is known as the father of craft beer in America! How cool is that?! I have been wanting Scott to come along to a meeting for a while now, all of the people I talk about so frequently would then have faces to them. I thought this beer tasting would be a perfect opportunity for it- he loves a good beer!
A lot of the other bloggers had the same idea, there were a lot of spouses in attendance! The more the merrier, especially when there is good beer and good food around!
The bloggers for the evening were:
Alicia from Poise in Parma – with PIP Aunt Kathy
Amie from My Retro Kitchen with husband Scott (that's us!)
Crystal from Eat Drink Cleveland
Dave from Health Insurance Issues with Dave and Again? Really?
Jeff from My Future Past with wife Alice
Jen from Why CLE? with fiancé Matt
Jill from Cleveland Rocks Cleveland Eats
Jody from The Days Go On
Kimberly from SMITTEN…in cleveland with husband Chris
Nidhi from NIDHIZZLE and Cleveland Socialite
Renée from The Brewer’s Daughter
Sara from Sara Finding The Time
Sarah from Cooker Girl
Stuart from sosAssociates
Tammy from Miss WineOH
Smitten in Cleveland with husband, The Brewer's Daughter and WhyCLE with fiance' 
The Beers from left to right:
Lager: Lagunitas Pils
*Amber Ale: Bells Amber
Belgian: Victory Golden Monkey
*Porter: Founders Porter
Stout: Anderson Valley Oatmeal Stout
IPA: Bells Two Hearted
Our hostess for the evening Renee and the knowledgeable Burl taught us so much about each and every one of the beers! It made it so much more then just ordering a beer and having a taste. I learned about the the different hoppiness in the beers or mega addition of malts in another. I also learned that due to the wonderful tastes of chocolate and coffee in the Founder's Porter, it is fantastic added to cake batter or brownie mix. I am soooo doing that!
My most favorite of the beers we tasted were definitely the Bells Amber and the Founders Porter. I am not normally a beer drinker, except for a wheat beer from time to time or my most favorite type of beer the pumpkin ale. So it was really fun trying something new and found some new favorites along the way. 
For our food we had a Cheese and Sausage Tray. The reddish looking sausages were super spicy! It sure made that round of beer go down that much faster! Phew!
There was also a delicious Beer Cheese Bread which was a huge favorite amongst the table plus two flat bread pizzas, a Margarita Flatbread and a Buffalo Chicken Flatbread. 
Scott and I are already planning on making the Buffalo Chicken one here at home in my retro kitchen... Yum! It appeared to be topped with chicken that was tossed in a buffalo wing sauce, mozzarella and crumbled blue cheese and sauteed chopped celery. It packed a lot of flavor and paired really well with the beer. 
Poise in Parma, sosAssociates, Eat Drink Cleveland, NIDHIZZLE and Cleveland Socialite, Cleveland Rocks Cleveland Eats, Cooker Girl
I am truly loving my new blogging friends. Joining OBA has been one of the best things I have done since becoming a blogger. To have the support, encouragement and friendship from so many people and blogs that I myself admire is amazing. I always thought it would be difficult to make new friends now that I am an adult, but this group welcomed me with open arms. If you are a blogger and would like more information about The Ohio Blogging Association, check out their website and pop into one of our events. They're FUN!
Coming up we have the OBA May 2012 STATE WIDE Ohio Blog Swap. I participated the last time we did it and had a wonderful time! This is a fantastic way to get to know more bloggers in the area and share our support to one another. For more information on joining or following along virtually, visit the facebook event page.
It was an incredible night and I am thrilled Alicia from PIP put it all together. Thank you Renee for welcoming us and along with Burl, being such wonderful teachers! This was such a fun and memorable evening!
8 Temmuz 2012 Pazar
OBA April Cleveland Blogger Beer Tasting with The Brewer's Daughter
On Tuesday was our Ohio Blogging Association's April Meet-up. We were gathering this time at Lizardville Beer Store and Whiskey Bar for a beer tasting lead by Renée from The Brewer’s Daughter. She is indeed a real brewer's daughter; her father Jack McAuliffe is known as the father of craft beer in America! How cool is that?! I have been wanting Scott to come along to a meeting for a while now, all of the people I talk about so frequently would then have faces to them. I thought this beer tasting would be a perfect opportunity for it- he loves a good beer!A lot of the other bloggers had the same idea, there were a lot of spouses in attendance! The more the merrier, especially when there is good beer and good food around!
The bloggers for the evening were:
Alicia from Poise in Parma – with PIP Aunt Kathy
Amie from My Retro Kitchen with husband Scott (that's us!)
Crystal from Eat Drink Cleveland
Dave from Health Insurance Issues with Dave and Again? Really?
Jeff from My Future Past with wife Alice
Jen from Why CLE? with fiancé Matt
Jill from Cleveland Rocks Cleveland Eats
Jody from The Days Go On
Kimberly from SMITTEN…in cleveland with husband Chris
Nidhi from NIDHIZZLE and Cleveland Socialite
Renée from The Brewer’s Daughter
Sara from Sara Finding The Time
Sarah from Cooker Girl
Stuart from sosAssociates
Tammy from Miss WineOHSmitten in Cleveland with husband, The Brewer's Daughter and WhyCLE with fiance' The Beers from left to right:
Lager: Lagunitas Pils
*Amber Ale: Bells Amber
Belgian: Victory Golden Monkey
*Porter: Founders Porter
Stout: Anderson Valley Oatmeal Stout
IPA: Bells Two Hearted
Our hostess for the evening Renee and the knowledgeable Burl taught us so much about each and every one of the beers! It made it so much more then just ordering a beer and having a taste. I learned about the the different hoppiness in the beers or mega addition of malts in another. I also learned that due to the wonderful tastes of chocolate and coffee in the Founder's Porter, it is fantastic added to cake batter or brownie mix. I am soooo doing that!
My most favorite of the beers we tasted were definitely the Bells Amber and the Founders Porter. I am not normally a beer drinker, except for a wheat beer from time to time or my most favorite type of beer the pumpkin ale. So it was really fun trying something new and found some new favorites along the way.
For our food we had a Cheese and Sausage Tray. The reddish looking sausages were super spicy! It sure made that round of beer go down that much faster! Phew!
There was also a delicious Beer Cheese Bread which was a huge favorite amongst the table plus two flat bread pizzas, a Margarita Flatbread and a Buffalo Chicken Flatbread.
Scott and I are already planning on making the Buffalo Chicken one here at home in my retro kitchen... Yum! It appeared to be topped with chicken that was tossed in a buffalo wing sauce, mozzarella and crumbled blue cheese and sauteed chopped celery. It packed a lot of flavor and paired really well with the beer. Poise in Parma, sosAssociates, Eat Drink Cleveland, NIDHIZZLE and Cleveland Socialite, Cleveland Rocks Cleveland Eats, Cooker Girl
I am truly loving my new blogging friends. Joining OBA has been one of the best things I have done since becoming a blogger. To have the support, encouragement and friendship from so many people and blogs that I myself admire is amazing. I always thought it would be difficult to make new friends now that I am an adult, but this group welcomed me with open arms. If you are a blogger and would like more information about The Ohio Blogging Association, check out their website and pop into one of our events. They're FUN!
Coming up we have the OBA May 2012 STATE WIDE Ohio Blog Swap. I participated the last time we did it and had a wonderful time! This is a fantastic way to get to know more bloggers in the area and share our support to one another. For more information on joining or following along virtually, visit the facebook event page.
It was an incredible night and I am thrilled Alicia from PIP put it all together. Thank you Renee for welcoming us and along with Burl, being such wonderful teachers! This was such a fun and memorable evening!
Chocolate Cherry Frozen Yogurt
I. Love. Ice. Cream. I could eat it every single day and not tire of it. It is pure indulgence, but oh goodness, so, so delicious!! For Christmas my in-laws got me an ice cream maker, and let me tell you how much fun we are having with it!! I tend to not be drawn to ice creams (or any dessert for the matter) that have a fruity flavor in them. I am usually a "If it isn't chocolate, peanut butter or caramel, or something else of the sort I'm not interested" kind of girl. But this frozen yogurt was actually an exception. I was a little worried when I was putting it all together that it would become a bit overly sweet with the addition of the cherry juice. But it wasn't at all! The richness of the chocolate softened the sickening sweetness of the maraschino cherry. Together they were a match made in a heaven.
I brought this over to my in-laws for dinner and usually Scott and my father in law will have a small taste of dessert and that is all. Well tonight they both had seconds. This never happens! I'll take it as a win.
Like with (most all) ice cream or frozen yogurts you need to have an ice cream maker to do this recipe and a little planning ahead. I have the Cuisinart 2Qt one and love it. It is a great investment, especially with the sumer months coming up. A few things: Don't forget to put your ice cream makers freezer bowl in the freezer over night to get nice and solid and allow yourself a little over 4 hours to complete this entire recipe from start to finish. Don't worry! You won't be actually making the frozen yogurt for 4 hours, but the base will need 2 hours to set up and then the frozen yogurt needs an additional 2 hours to get to ice cream cone consistency. It can be eaten right away out of the ice cream maker, but it will be very soft and will melt fast. (Think soft serve on a warm day.)
After having a (few!) bowls of this, I think that the addition of chocolate chips in the last 5 minutes would also be great to give a little more texture and crunch to the final product. But then again, could you ever have too much chocolate?
Enjoy and please have fun! 
Chocolate Cherry Frozen Yogurt
Makes about fourteen 1/2 cup servings
9 ounces bittersweet or semisweet chocolate, cut into 1-inch pieces
1 1/2 cups whole milk, heated to a simmer
4 cups lowfat vanilla yogurt
1/3 cup granulated sugar
1/4 cup maraschino cherry juice
1 cup drained maraschino cherries, roughly chopped
Place the chocolate in a food processor fitted with the metal "S" blade. Pulse to chop. With the machine running, add the warmed milk in a slow, steady stream and process until the chocolate is melted. Add the yogurt, sugar, and cherry juice; process until smooth. Refrigerate until well chilled, at least two hours.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20-25 minutes. During the last 5 minutes of freezing, add the chopped cherries. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 10-15 minutes before serving. 
Nutritional Information per serving:calories 203. carbohydrates 30g . protein 6g . fat 9g . sat. fat 5g . cholesterol 7mg . sodium 56 mg . fiber 1g
recipe courtesy Recipe Booklet: Ice Creams, Sorbets, Sherbet & More! by Cuisinart
I linked up my recipe at Sweets for a Saturday!
Follow me to Finding the Time!!
Such a fun day today in the local blogland! As a part of today's Ohio Blogging Association's All State Blog Swap, bloggers from around the great state of Ohio are guest posting on one another blogs as a way to help to get to know each other in our blogging community and in turn introduce fellow readers onto some pretty great blogs they may not have found otherwise. I participated in the last swap and had so much fun! For a full listing of today's blog swap participants, please visit Poise in Parma today.
I was paired up to swap with Sara from Finding the Time. This afternoon you will be able to read her guest post right here on My Retro Kitchen. She will be sharing one of her favorite Chili recipes, so please stay tuned! Yep, you lucky readers get two posts in one day!!! ...well I do need to make up for my little hiatus. Thank you for all sticking with me. xoxo
As a swap goes, I have taken over her blog for the day! Please join me there to hear about some simple tips to make Nightly Home Cooking a tradition in your own household! I also share my favorite recipe for Spaghetti and Meatball Pie. Yum!
See you at Finding the Time!
Guest Poster Sara, from Finding the Time- OBA Blog Swap!
As promised earlier this morning, I'm happy to introduce you to Sara from Finding the Time. I had the lucky opportunity to sit next to her at out last meet up and really enjoyed chatting with Sara and getting to know her "in person". Thank you so much Sara for being a guest here today! For a full listing of today's blog swap participants, please visit Poise in Parma.
Don't forget to follow me over to Sara's blog and read my guest post there! See you at Finding the Time! 
Well hello, My Retro Kitchen readers! I’m Sara from Finding the Time! I’m excited to be here today thanks to the OBA Blog swap. I’ve been reading Amie’s blog since I met her at an OBA meet-up a few months ago and I’ve even tried a few of her recipes!
I’ll be honest; I’m not much of a cook. I was brought up going out to eat A LOT and my fast-paced life has me often cursing my lack of forethought when I come home from work with no plans for dinner. Luckily, if you visit my blog today, Amie has posted some tips for people like me! YAY! I hope you’ll stay around after reading her post. You’ll find a fun little mix of CLE pride, puppy love, DIY attempts and general silliness.
I do have a few “go to” recipes that make regular appearances on my dinner table. One such recipe I received at my bridal shower from a mom much like Amie! This crock-pot chili recipe is perfect for me because it requires only about 20 minutes of prep. After that you let the crock-pot do all the work! What could be better?!
Easy Chili
1 lb. ground beef
1 medium onion – chopped
1 package of McCormick Chili Seasoning
1 large can (21-28 oz) diced tomatoes
1 can (15-16 oz) tomato sauce
1 can (15-16 oz) black beans – rinsed
1 can (16 oz) mild chili beans
3 chopped carrots
1 can corn
I like to start by mixing all the canned ingredients (chili seasoning, diced tomatoes, tomato sauce, black mild chili beans corn) in the crock-pot on low heat. It gets things moving and makes me feel accomplished! BTW- you might notice that the photo above has pinto beans instead of mild chili beans. I used those this time because they were what I had. It definitely changed the taste so – live and learn - stick with the mild chili beans!!
Cook beef and onions in skillet while cooking carrots covered in water in microwave for 5 minutes. Drain beef/onions and carrots and add both to crock-pot. Stir well. Cook on low for 4-5 hours or high for 1-2 hours. Done!
I love this recipe because it makes enough to last multiple days in my house (with myself and my husband who LOVES to eat). I’m not a huge fan of leftovers but chili is just so versatile! One day I’ll have it in a bowl with cheese and sour cream, the next on chili dogs and one final meal of chili mac (served over spaghetti). For me, the one condiment that the chili cannot be served without is hot sauce. It tastes good all the time!
Slow Cooker Creamy Chicken and Chives
This recipe is wonderfully satisfying, creamy and so delicious. When the chicken was finished cooking, I did it on high for exactly 3 hours, the chicken was moist and juicy. But the sauce was very thin at this point, so I removed the chicken and as much of the veggies as I could scoop out and added my rue. The sauce was thickened perfectly fine at this point, so if you don't want to take this next step that will be OK. But I could see the potential for a velvety smooth sauce. So I decided to try out my brand new (!!) Immersion blender and I was 100% right. The consistency of the sauce after blending was so lovely I highly recommend taking the time for this extra step.
Everyone gobbled it up and Jackson asked for seconds (happy Mommy moment!). And there is only one bowl leftover for today! I served this over some warm noodles but rice and even potatoes would be delicious too. We all agreed this recipe will be frequenting our tables a lot!
Slow Cooker Creamy Chicken and Chives
2 pounds boneless, skinless chicken breasts/thighs or a combination of the two
1 onion, roughly chopped
1 cup baby carrots
1/4 cup butter, melted (1/2 stick)
1 (8-ounce) block cream cheese, cut into cubes and softened
2 Tablespoons fresh chives, chopped (or 2 teaspoons dried) plus extra chives for garnish
12-ounce can Evaporated Milk
2 Tablespoons Italian Seasoning (I love Heinen's Two Brothers Seasoning, but McCormick Tuscan Seasoning is nice too)
1/4 cup beef stock
1/8 teaspoon pepper
1/2 cup mushrooms, sliced and sauteed (optional) Or you can add them 1 hour prior to completion to cook that way
for the rue
2 Tablespoons cornstarch
2 Tablespoons water
Place chopped onions and carrots into 3-4 quart slow cooker. Cut chicken breasts into wide strips and place on top of the vegetables in slow cooker. In a medium bowl, combine melted butter, softened cream cheese, evaporated milk, Italian Seasoning, chives, stock, and pepper and stir until blended. Pour over chicken in slow cooker. Cover and cook on low for 6-8 hours (or High for 3-4). You can add the mushrooms 1 hour before it is finished to the Slow Cooker, but I prefer them sauteed and added once everything is done. It does make one extra pan the later way, so you choose.
Once finished cooking, remove chicken and vegetables to a plate and set aside. In a small bowl combine 2 Tablespoon of Cornstarch to 2 Tablespoons of cold water and blend until smooth. Stir into the sauce in the crock pot, replace lid and cook for 10 minutes or until the sauce thickens. At this point you can leave the sauce as is and add chicken back in and serve. But I used my immersion blender (regular blender would work too) to blend for a few seconds to get the sauce super velvety smooth.
Add the chicken back into the thickened sauce and stir. Serve over noodles or rice. Garnish with reserved chives and enjoy with you family!
7 Temmuz 2012 Cumartesi
Tips to stretching grocery bill: Multiple uses for Popping Corn - Part 1
Tips to stretching grocery bill: Multiple uses for Popping Corn - Part 1 Video Clips. Duration : 8.58 Mins. Rating : 4.928571
Tips to stretching grocery bill: Multiple uses for Popping Corn - Part 1 : It's not just for popping! Mill it! Save small packs for 'instant' cornbread (healthier and cheaper than the boxed mixes) 3/4 C Milled Organic Wheat Flour 3/4 C Milled Organic Popping Corn 1/4 C Powdered Milk 1/2 tsp salt 1 1/2 - 2 tsp baking powder 1TBS - 1/4 C Organic Sugar Mix in bag and store until using! Ready to make it? Melt 2-3 tsp of butter in a pyrex dish or best yet a cast iron skillet while pre-heating the oven on 425 Meanwhile, back at the ranch.... Add to mix: 1 egg 3/4-1 C water then....the .... Melted butter Pour in the well greased (by melted butter) baking dish/skillet and bake at 425 about 20 minutes or untill golden brown and pulled away from the sides. For more free whole grain recipes each month sign up for the newsletter: www.eatgrains.com Find Organic Popping Corn here millersgrainhouse.com >
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Ani Phyo's Raw Food Kitchen - ABC Channel 7 appearance
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Thanks To : Nebulizer Low Calorie Snacks Power Wheelchair
5 Temmuz 2012 Perşembe
Mixed pulses with vegetables
Cooking time: 50 minutes • Serves 8.
1 tablespoon whole moong
1 tablespoon Kabuli channa
1 tablespoon brown gram (channa)
1 tablespoon dried white peas (white vatana)
1 tablespoon dried green peas (green vatana)
1 tablespoon black eyed peas (white cholas)
1 tablespoon whole masoor 175 grams (6 oz.)
cauliflower 6 to 7 small whole onions
2 sliced onions
2 large chopped tomatoes 225 grams (8 oz.) paneer
4 tablespoons ghee
ghee for deep frying
salt to taste 1 sliced tomato and 1 tablespoon chopped
coriander for decoration
To be ground into a paste 8 cloves garlic 8 Kashmiri chillies
1 tablespoon coriander seeds
2 teaspoons cumin seeds 1 tablespoon khus-khus
1 tablespoon grated fresh
coconut 25 mm. (1") piece ginger
1. Soak the pulses together for at least 6 hours.
2. Add 2 teacups of water and cook in a pressure cooker.
3. Cut the cauliflower into big pieces and boil with the whole onions.
4. Cut the paneer into small pieces and deep fry in ghee till golden in colour.
5. Heat the ghee in a vessel and fry the sliced onions for 3 minutes.
6. Add the paste and fry again for 3 to 4 minutes.
7. Add the pulses and cook for a few minutes.
8. Add the vegetables, fried paneer, chopped tomatoes and salt and cook for at least 10 minutes.
»i» Serve hot decorated with tomato slices and chopped coriander. If you like, add 3 to 4 teaspoons of tamarind water.
NAVRATNA KORMA
100 grams (4 oz.) paneer
2 teacups mixed boiled vegetables (carrots, trench beans, green peas, potatoes)
3 tomatoes
2 onions
1 teaspoon ginger and garlic paste
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1/2 teaspoons chilli powder
1 teaspoon garam masala 1 teacup milk
3 tablespoons fresh cream 3 tablespoons ghee
salt to taste
ghee for deep frying
silver foil for decoration
1. Grate the onions.
2. Put the tomatoes in hot water. After 10 minutes, take off the skin and chop.
3. Cut the paneer into small pieces and deep fa in ghee.
4. Heat the ghee in a vessel and fry the onionsfor a few minutes.
5. Add the ginger and garlic paste and fry for ^ minute.
6. Add the chopped tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt. Fry for at least 3 to 4 minutes.
7. Add the boiled vegetables, milk, cream and fried paneer pieces.
8. Cook for a few minutes.
^ Serve hot decorated with silver foil.
Potato vegetable
A spicy potato vegetable with curds.
Preparation time: 20 minutes • Cooking time: 50 minutes Serves 6.
900 grams (2 lb.) potatoes
2 bay leaves
3 cloves
2 sticks cinnamon
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida
3 to 4 curry leaves
1 slit green chilli
2 teaspoons chilli powder
1 1/2 teaspoons dhana-jira powder
1/4 teaspoon turmeric powder
2 teacups fresh curds
3 tablespoons ghee salt to taste chopped coriander for
decoration
1. Boil the potatoes. Cut into cubes.
2. Heat the ghee in a vessel and fry the mustard seeds for 1 minute. Add the bay leaves, cloves, cinnamon, cumin seeds, asafoetida, green chilli and curry leaves and fry for 2 to 3 minutes.
3. Add the potatoes, chilli powder, dhana-jira powder, turmeric powder and salt. Cook fora few minutes.
4. Add V2 teacup of water.
5. Beat the curds and add to the vegetables.
6. Cook for a few minutes. Garnish with chopper coriander.
* Serve hot.
Stuffed capsicums in tomato gravy
Colourful and tasty.
preparation time: 30 minutes • Cooking time: 30 minutes • Serves 6.
12 medium sized capsicums
For the stuffing
2 teacups mixed boiled vegetables (french beans, carrots, green peas)
2 boiled potatoes pa,
1/2teaspoon cumin seeds
1 teaspoon chilli powder
2 chopped green chillies
2 tablespoons ghee
salt to taste
For the gravy
700 grams (1 1/2 lb.) tomatoes
1/2 tablespoons cornflour
1/2 teaspoon chilli powder
1/2 teaspoon cumin seeds
1 stick cinnamon
2 cloves
2 teaspoons sugar (approx.)
1 tablespoon ghee salt to taste
Cut the tops of the capsicums and scoop out the
centres. Droptheshellsin boiling water for afew
minutes, drain and keep aside.
For the stuffing
1. Mash the potatoes coarsely.
2. Heat the ghee and fry the cumin seeds for 1 minute.
3. Add the remaining ingredients and cook for a few minutes.
For the gravy
1. Cut the tomatoes into big pieces, add 2 tablespoons of water and cook. When cooked, prepare a thick soup by passing through a sieve.
2. Heat the ghee and fry the cumin seeds, cinnamon and cloves for a few seconds.
3. Add the tomato soup, chilli powder, sugar and salt.
4. Mix the cornflour in 1/2 teacup of water and add to the gravy.
5. Boil for 10 minutes.
How to proceed
1. Stuff the capsicums with the stuffing.
2. Arrange the capsicums on a greased baking dish.
3. Pour the boiling gravy on top. Sprinkle a little cheese on top if you like.
4. Bake in a hot oven at 400°F for 10 minutes.
Serve hot.
Stuffed pancakes with paneer
For the pancakes 100 grams (4 oz.) plain flour
300 ml (10 fl. oz.) milk
1 egg or 3 teaspoons ghee
a pinch salt
For the filling
300 grams (10fe oz.) finely
chopped paneer 1 large finely chopped onion
1 teaspoon chilli powder
2 teaspoons dhana-jira powder
1 tablespoon chopped coriander
1 tablespoon ghee salt to taste
For the gravy 1 onion
3 tomatoes
1 teaspoon dhana-jira powder
1 teaspoon chilli powder
3/4 teacup beaten fresh curds
1 tablespoon fresh cream
3/4 teaspoon sugar
3 tablespoons ghee salt to taste
To be ground into a paste (for the gravy)
6 cloves garlic
2 teaspoons coriander seeds
1 teaspoon cumin seeds
3 teaspoons khus-khus
1 small piece ginger
5 red chillies
For the pancakes
1. Mix the flour, milk, egg and salt. Leave the batter for 20 minutes.
2. Prepare the pancakes in a frying pan, using a little ghee or butter while frying. Use a non-stick frying pan if the use of egg has been omitted.
For the filling
1. Heat the ghee and fry the onion for 2 minutes.
2. Add the chilli powder and dhana-jira powder and fry for a few seconds.
3. Add the paneer, coriander and salt.
For the gravy
1. Grate the onion.
2. Cut the tomatoes into big pieces, add 1 teacup of water and cook. When cooked, take out a soup by passing through a sieve.
3. Heat the ghee and fry the onion for a little time. Add the paste and fry again.
4. Add the dhana-jira powder and chilli powder and fry again.
5. Add the tomato soup, beaten curds, sugar and salt and cook for 5 minutes.
6. Add the cream.
How to proceed Spread a little filling in each pancake and arrange the pancakes on a greased baking dish. Pour the hot gravy on top and bake in a hot oven at 450°F for 10 minutes.
Hh Serve hot.
