Rasaswad

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.

This is a great cooler for the summer. Blend together big chunks of Honey dew melon, kiwi and some sugar. Strain and serve. May also add lemon or lime.

This was super easy...but absolutely awesome...just blend the fruit and strain it (a fruit like blackberry..) mix with milkmaid and freeze. I made black berry and Peach/nectarine...Tasted the blackberry while it's still in the process of freezing...it tasted great!! Should make this even in off summer with frozen fruits...