1 cup brown basmati rice
1 - 2 cups chopped onion*
1- 3 cloves minced garlic*
1/2 to 1 tsp crushed ginger*
2 - 3 tablespoons Oil, preferably coconut
2 - 3 tablespoons curry paste (madras or other)
1/4 to 1/2 cup (or more) shredded or desiccated coconut (unsweetened)
2 cups water (or broth) (!.5 cups in pressure cooker)
Salt to taste
Heat oil in pan, add onion and saute until soft or carmelizing.
Add garlic and ginger, saute another minute.
Add curry paste and rice and saute 1-2 minutes.
Add liquid and coconut and cook by preferred method (rice cooker, microwave or in loaf pan in oven)
For Instant pot, 20 minutes on high and release for about ten minutes should do it.
The onion, garlic and ginger area all optional, but really make it taste much better.
Sunday, January 31, 2010
Bombay Potatoes
Potatoes
Curry paste (mild, madras or byrani are good)
Chopped onion
Oil
Parboil potatoes, then cut into large chunks.
Saute onions in oil briefly, then add curry paste and potatoes.
Stir and cook over medium heat, like home fries.
Curry paste (mild, madras or byrani are good)
Chopped onion
Oil
Parboil potatoes, then cut into large chunks.
Saute onions in oil briefly, then add curry paste and potatoes.
Stir and cook over medium heat, like home fries.
Chicken Tikka Masala
Ingredients
1 lb Boneless chicken (1/2 kg approx, cut into cubes)
4 tsp Store bought tikka masala paste
2 large Onions, chopped fine.
2 cans diced tomatoes
2 T Oil (more if needed to saute onions)
Ciantro leaves (for garnishing)
Instructions
Saute onions in oil until soft. Add tikka paste and the chicken and saute briefly.
Add tomatoes and simmer 20 -30 minutes.
Serve with rice or naan.
1 lb Boneless chicken (1/2 kg approx, cut into cubes)
4 tsp Store bought tikka masala paste
2 large Onions, chopped fine.
2 cans diced tomatoes
2 T Oil (more if needed to saute onions)
Ciantro leaves (for garnishing)
Instructions
Saute onions in oil until soft. Add tikka paste and the chicken and saute briefly.
Add tomatoes and simmer 20 -30 minutes.
Serve with rice or naan.
Butterballs (from The Silver Palate Cookbook)
1 Stick butter, room temp
3 T. honey (64 g)
1 Cup flour(120 g)
1/2 t. salt
1 T. vanilla extract
1 Cup pecans, chopped somewhat fine
3/4 Cup confectioners sugar (94 g)
Preheat oven to 300 300 300! degrees, grease cookie sheets.
Cream butter, beat in honey. Gradually mix in flour and salt, then vanilla...add pecans. Wrap dough in plastic wrap and chill for at least one hour.
Form balls by hand, the size of a quarter. Place 2" apart on prepared cookie sheet. Bake 30 minutes.
Remove from oven, as soon as cool to the touch, roll in conf. sugar. Cool completely and roll in conf. sugar again.
3 T. honey (64 g)
1 Cup flour(120 g)
1/2 t. salt
1 T. vanilla extract
1 Cup pecans, chopped somewhat fine
3/4 Cup confectioners sugar (94 g)
Preheat oven to 300 300 300! degrees, grease cookie sheets.
Cream butter, beat in honey. Gradually mix in flour and salt, then vanilla...add pecans. Wrap dough in plastic wrap and chill for at least one hour.
Form balls by hand, the size of a quarter. Place 2" apart on prepared cookie sheet. Bake 30 minutes.
Remove from oven, as soon as cool to the touch, roll in conf. sugar. Cool completely and roll in conf. sugar again.
Toffee Bars (Silver Palate)
½ pound (2 sticks) sweet butter
1 cup light brown sugar (200 g)
1 egg yolk
2 cups unbleached all-purpose flour(240 g)
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
1 cup shelled walnuts or pecans, coarsely chopped
Preheat oven to 350°F. Grease a 9 x 12 inch baking pan.
Cream butter and sugar. Add egg yolk; beat well.
Sift in flour, mixing well, then stir in vanilla. Spread batter in the prepared pan. Bake for 25 minutes.
Cover cake layer with chocolate chips and return to oven for 3 to 4 minutes.
Remove pan from oven and spread melted chocolate evenly. Sprinkle with nuts. Cool completely in pan before cutting.
About 30 bars.
1 cup light brown sugar (200 g)
1 egg yolk
2 cups unbleached all-purpose flour(240 g)
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
1 cup shelled walnuts or pecans, coarsely chopped
Preheat oven to 350°F. Grease a 9 x 12 inch baking pan.
Cream butter and sugar. Add egg yolk; beat well.
Sift in flour, mixing well, then stir in vanilla. Spread batter in the prepared pan. Bake for 25 minutes.
Cover cake layer with chocolate chips and return to oven for 3 to 4 minutes.
Remove pan from oven and spread melted chocolate evenly. Sprinkle with nuts. Cool completely in pan before cutting.
About 30 bars.
Meredith's Chicken
[I found this handwritten note from Meredith with her chicken recipe.]
You need Montréal steak seasoning, garlic powder, lemon pepper, seasoning salt, and Cajun seasoning.
(Besides chicken breast.)
Cook breasts on stove, medium
Season with above.
Don't skimp on anything.
(You may skimp on garlic powder if you want) (add it)
I don't know how old she was when she did this...
You need Montréal steak seasoning, garlic powder, lemon pepper, seasoning salt, and Cajun seasoning.
(Besides chicken breast.)
Cook breasts on stove, medium
Season with above.
Don't skimp on anything.
(You may skimp on garlic powder if you want) (add it)
I don't know how old she was when she did this...
Chicken Liver Pate (Silver Palate)
Ingredients:
6 Tbsp. unsalted butter
1/2 cup finely minced yellow onion
2 garlic cloves, chopped
1 tsp. dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups water
1 lb. chicken livers
2 Tbsp. cognac (can substitute brandy)
1/2 tsp. salt
1/2 tsp. ground allspice
5 tsp. water-packed green peppercorns, drained
1/4 cup heavy cream
Method:
Melt butter in a small skillet. Add onions, garlic and thyme. Cover and cook over medium-low heat for 25 minutes.
Meanwhile, place celery tops, black peppercorns, bay leaves and water in a medium-large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Add chicken livers to water mixture in saucepan and simmer for 10 more minutes.
Liver should be slightly pink inside when done.
Drain chicken livers, discarding water and other ingredients in saucepan.
Place livers in a food processor with butter and onion mixture. Pulse several times to chop the liver. Add cognac, salt, allspice, and 4 tsp. green peppercorns. Process until smooth.
Add cream to liver mixture in food processor; process until smooth. Transfer to a bowl; stir in remaining teaspoon of green peppercorns.
Transfer pate into one 2-cup terrine (or two 1-cup crocks). Cover and refrigerate 4 hours. Let stand 30 minutes before serving.
From the Silver Palate Cookbook (1982)
6 Tbsp. unsalted butter
1/2 cup finely minced yellow onion
2 garlic cloves, chopped
1 tsp. dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups water
1 lb. chicken livers
2 Tbsp. cognac (can substitute brandy)
1/2 tsp. salt
1/2 tsp. ground allspice
5 tsp. water-packed green peppercorns, drained
1/4 cup heavy cream
Method:
Melt butter in a small skillet. Add onions, garlic and thyme. Cover and cook over medium-low heat for 25 minutes.
Meanwhile, place celery tops, black peppercorns, bay leaves and water in a medium-large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Add chicken livers to water mixture in saucepan and simmer for 10 more minutes.
Liver should be slightly pink inside when done.
Drain chicken livers, discarding water and other ingredients in saucepan.
Place livers in a food processor with butter and onion mixture. Pulse several times to chop the liver. Add cognac, salt, allspice, and 4 tsp. green peppercorns. Process until smooth.
Add cream to liver mixture in food processor; process until smooth. Transfer to a bowl; stir in remaining teaspoon of green peppercorns.
Transfer pate into one 2-cup terrine (or two 1-cup crocks). Cover and refrigerate 4 hours. Let stand 30 minutes before serving.
From the Silver Palate Cookbook (1982)
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