Rasaswad

Caramelized onion and goat cheese: Heat some olive oil + butter. Add two large thinly sliced onions, salt, a pinch of sugar and caramelize - about 25 mins. Add a pinch of dried thyme. Take the goat cheese out of the fridge to soften for half an hour. Thaw store bought puff pastry as per instructions on the pack. Dock with fork. Cut into small bit sized pieces. Bake as per instructions (usually at 450 for 15 mins). break the top with the back of a spoon to make space for filling. top with a small amount of goat cheese, followed by the onion topping. Serve. Polenta rounds: I used TJ's ready cooked polenta. Slice it thin and fry on both sides in some olive oil. Top with a combinations of chopped capers, green olives, sun dried tomatoes, feta, red chilli flakes, parsley and oregano. Serve. Pesto Flat bread: Take a big lavash bread. Spread two big spoonfull of pesto. Add some caramelized mushrooms sparsely, spread mozzarella (key is to not overdo any of the three things). Bake in a 400 ...

This one is inspired by modifying a couple of recipes...it was a wonderful trip down the memory lane, thinking about Monginis Black Forest Cakes on New Year's Eve... The cake: 1 1/2 cup A.P. flour. + 1/2 cup coco powder (Hersheys pure) + 1 cup sugar + 1/4 tsp salt. Sift all these ingredients into a bowl. Add 3 tbs melted butter + 3 tbs vegetable oil + 1 tbsp sour cream + 2 tbsp yoghurt + 1 tsp vanilla + 3 tbsp hot water, and whisk well. Now add 1 tbs white vinegar, mix. Mix 1 1/2 tsp baking soda + 3 tbs warm water. Add to the batter, mix and divide into two prepared (buttered and floured) 9" pans. Bake at 350 for about 20 mins (till testers come out clean). Cool on a rack. Notes: The ingredient list is a little cumbersome, but they all kind of play an important role, especially since this is an eggless cake. The butter gives a good taste, but oil makes the cake more moist. sour cream (which is kinda optional) and yoghurt also helps make it moist, yoghurt also provides some pro...

I made two main dishes for a mostly vegetarian thanksgiving get-together with friends. They both turned out to be successful. The first one was a gratin. I followed the directions to the word, and it came out great. What I like the most about it is that it uses much less cream than most gratin recipes. The potato-wiping step might be a little overkill, but I think important. The source of this recipe is Well's Vegetarian Thanksgiving from NYTimes. Adapted from “Cooking Know-How” Garden Vegetable Gratin A layered potato casserole, a gratin (pronounced grah-TAN) is a French dish named for both the technique and the dish it’s baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here’s a perfect version for your holiday table: a side dish that just may even conquer the main course! Ingredients 3 pounds russet potatoes, peeled 2 tablespoons unsalted butter 4 ounces s...

We went blue berry picking with my mom-in-law. And I made some muffins using this recipe from smitten kitchen. 5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened 1/2 cup (3 1/2 ounces or 100 grams) sugar 1 large egg 3/4 cup sour cream or plain yogurt 1/2 teaspoon grated lemon zest 1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour 1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder 1/4 teaspoon (1 gram) baking soda 1/4 teaspoon (2 grams) salt Creamed butter and sugar, add egg, beat, add sour cream, vanilla, Add dry ingredients, add to muffin pans and bake.

So my mom-in-law is visiting and I'm learning so many new Sindhi recipes and a thing or two about the culture too. We're celebrating the festival of Sateh, when we cook on one day, and eat everything cold the next. Here's all the delicacies she's been making: - Satpuda - Chothe - Lola - Mattha The next day, we ate everything for lunch, along with some yogurt. What a meal! Chothe: ------- Take three parts maida. Add Whole ilaichi dane. Soak 1 part sugar in water (do not try to dissolve, just soak till the water reaches above the sugar level). Add oil to the maida (muthi padtu mon), and then knead the dough with the sugar and water. Do not knead too much - just until it all comes together. Let it rest for a while. Then make large disks and press firmly on the edges, so that the dough is tight and does not break (I skipped this step, and the chothe didn't come out smooth). Then roll it out till about a quarter inch thick (this needs to be fairly thick). Then cut into q...

This one was inspired by a recipe I saw on Food TV and the base came from Mark Bittman. I messed it up slightly, but I'm writing what should be the recipe. for the crust: 1 1/4 cup A.P. flour, 2 tbsp sugar, 1/2 tsp salt, 8 tbsp cold butter, 3-4 tbsp ice cold water. Make the dough like a pie dough in the food processor (I made it by hand). Roll and place on a parchment paper. For the filling: 2 peaches and 2 nectarines, peel, slice, add a tbsp of sugar and 1/2 tbsp corn starch. place in the middle of the crust, and fold the edges free form. sprinkle some sugar on the top edges (for browning) and place in a 375 degrees oven for half an hour. Serve warm or at room temperature with sweetened whipped cream.

Mix together - Mashed potatoes, soaked bread, sprouted moong, salt, chopped green chillies, crushed ginger, cilantro, lime, amchur, dhania powder, garam masala. Make flat cutlets and fry.