Tag Archives: milk

Mrs. Kaur

Jaahaan’s mom, Mrs. Kaur is visiting from Delhi for a few weeks. I don’t know why she would visit Syracuse in January with all this snow when the weather in Delhi is balmy and wonderful. I’d been hearing stories about her mom’s obsession with PNC, so I asked for a cooking lesson and Mrs. Kaur gratefully obliged. When I arrived at Jaahaan’s apartment Mrs. Kaur  already had all the spices set out, the vegetables diced, and was ready to go. It was like entering into the Indian version of Everyday Italian with Giada. Pretty much a dream come true.

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This is all Mrs. Kaur has to work with. One saucepan, one skillet and a rice cooker. And I learned that the basic ingredients in any Indian dish are tomatoes, onions, maybe some ginger garlic paste, and some spices. Really the most essential spice is a garam masala mix. Just goes to show that Indian cooking isn’t hard. All you need is a pot, some vegetables, and a spice mix and you are cooking like a true Desi lady. Most of the ingredients used can be found in the International isle at Wegmans. Some of the more obscure items, like amchoor powder, can be found at Kashmir Grocery on Erie Boulevard.

PANEER CURRY

1/4 cup onion paste* |||| 1 teaspoon garlic ginger paste |||| 3/4 cup tomato puree |||| 1 teaspoon salt |||| 1/2 teaspoon turmeric |||| 1 teaspoon garam masala |||| 1/2 teaspoon cumin powder |||| 1 teaspoon chili powder |||| 1/2 cup diced green pepper |||| 1/2 cup diced onion |||| 1 1/2 cups milk |||| 1 package fried paneer

*To make the onion paste: mix diced onions in a blender or a food processor until an onion paste forms. Then briefly saute the paste in a skillet with some oil until the paste turns light brown. The onion paste will keep in the fridge for up to a month.

1. Heat vegetable oil in the bottom of a medium-sized pot. Add the onion paste and garlic ginger paste and saute for about 2 minutes.

2. Then add the tomato puree and spices. Allow the mixture to cook for another 3-4 minutes.

3. Add the milk, green peppers, onions, paneer, and 1 /2 cup of water to the spiced tomato puree mixture.  Allow the mixture to boil until the curry thickens and the vegetables are tender, about 15 minutes.

POTATOES with MUSTARD SEEDS

1 teaspoon mustard seeds |||| 2 potatoes, peeled, boiled, and diced |||| 1 small onion, cut into thin strips |||| 1 teaspoon garlic ginger paste |||| 1/4 cup tomato puree |||| 1 teaspoon salt |||| 1/2 teaspoon amchoor (dried mango powder) |||| 1/2 teaspoon turmeric |||| 2 teaspoons garam masala |||| 1 teaspoon dhania powder (coriander seed) |||| 1 teaspoon chili powder

1. Heat a few teaspoons of vegetable oil in a skillet. Once the oil is hot, add the mustard seeds. Beware! The mustard seeds will pop. Stand back so you don’t shoot your eye out. Allow the seeds to cook for about 30 seconds before adding the onions.

2. Once the onions start to turn brown add the tomato puree and the spices. Allow the onions to cook with the spices for another 3-4 minutes.

3. Then add potatoes and 1 cup of water to the skillet. Allow the mixture to cook until the water is totally evaporated.

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Econ homework and a plate of Indian food for dinner.

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This kitty only speaks Hindi.

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Filed under indian cuisine, side dish, vegetarian

tastes better when its local

Honey Butter Cornbread – Another local recipe from my friend Amy

2 1/3 cups flour |||| 1 cup cornmeal |||| 1 cup honey |||| 4 1/2 teaspoons baking powder |||| 2/3 cup butter, at room temperature |||| 3 eggs |||| 1 teaspoon salt |||| 1 2/3 cups 2% milk

1. Preheat oven to 360 degrees. Add honey, butter, eggs, and milk in a blender. Blend until ingredients are evenly combined.

2. In a large bowl, combine the flour, cornmeal, baking powder, and salt. Mix well.

3. Then slowly add the wet ingredients to the dry ingredients, using a whisk to blend completely.

4. Pour batter evenly into a greased 16×9 glass baking pan. Bake for 22-25 minutes, or until a toothpick comes out clean.

Amy says: I used honey for this recipe because its the only sugar source produced naturally in Upstate NY. Also, I did not use salt but if your able to get a hold of salt in your local region, I would definitely recommend.

BastaPasta says: I had a taste of this sticky cornbread last Saturday night. It was a crazy night made better by the addition of local cornbread. Mad good son.

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Filed under Baked goods, vegetarian

santa fe something

1 can condensed tomato soup |||| 1 can creamed corn |||| 2 1/2 cups skim milk |||| 1/4 cup green onions, chopped |||| 1/4 cup roasted red peppers from a jar |||| 1 garlic clove, minced |||| pinch of curry powder |||| pinch of red pepper flakes

1. Mix together tomato soup, creamed corn, milk, curry powder and red pepper flakes in a large pot.

2. In a small pan, saute the green onions, red peppers, and garlic for about 5 minutes or until onions are browned.

3. Combine the onion/pepper mixture into soup mixture. Heat thoroughly but do not let the soup boil.

 

This recipe happened on accident but it was a good accident. So quick and delicious, this soup is made for Tuesday nights. Makes me want to get under a blanket, read the newspaper and pet my cat….waaait, I don’t  have a cat! I think the soup is making me delirious its so good.

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Filed under soup, vegetarian