Tag: south asian

Samosa-stuffed poblanos

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We received three homegrown poblanos and loosely followed this creative recipe: https://www.acouplecooks.com/samosa-stuffed-poblano-peppers/ We halved the recipe amounts but still had ample filling for three petite poblanos and 1 small bell pepper. We made significant modifications for our 1/2 recipe: first, for the potato, we used 5 small-medium yukons (about 3/4 lb), peeled, quartered, and boiled… Continue reading Samosa-stuffed poblanos

Savory fig jam

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Our good friends Steve and Andrea generously gave us about 4 lb of figs harvested from their fig tree. We tried this chutney-like recipe: https://pastrychefonline.com/savory-fig-jam/ In terms of proportions, we used: 3 dry cups fresh, ripe green figs (see Note); 6 palm sugar lumps (called "small cubes" even though they are shaped like half-globes), and… Continue reading Savory fig jam

Indian sautéed cabbage and peas

We are big fans of Shubhra Ramineni, and we tried this recipe from her blog: https://spicegirlkitchen.com/recipes/f/cabbage-and-peas Perhaps because we used red cabbage (which is more tannic than green cabbage), we found that the cooked cabbage needed some sweetness for balance. We added 1/2 tsp sugar at the end of cooking. We also found it a…… Continue reading Indian sautéed cabbage and peas

Indian stewed red lentils

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We made this recipe from Shubhra Ramineni's Healthy Indian Vegetarian Cooking, and it was surprisingly delicious. First, pick through 1/2 cup split red lentils to remove grit, then place in a small bowl and rinse the lentils with cold water (filling and carefully draining 3 times). Second, place the lentils, 2 1/4 cup water, 1… Continue reading Indian stewed red lentils

Indian-style spiced mixed vegetables (sabzi)

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We tried this recipe: https://cooking.nytimes.com/recipes/1022751-mixed-sabzi?smid=ck-recipe-iOS-share To transform this recipe from a side dish to a full meal, we added 14.5 oz chick peas (drained and rinsed) and doubled the aromatics, onion, and tomatoes as follows: 6 Tbsp ghee (not quite double); 2 tsp each cumin seeds and black mustard seeds; 2 Tbsp each grated ginger… Continue reading Indian-style spiced mixed vegetables (sabzi)

Cheesy corn omelet

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We tried this recipe from Payel of Cookwithme24x7: https://youtu.be/atqAyJ-dTsM It’s a video in a non-English language, so the directions are based on English subtitles. First, in a mixing bowl, using a fork lightly whisk 3 large eggs and a dash each of salt and black pepper. Add ½ cup low-fat milk, then 1 small minced… Continue reading Cheesy corn omelet

Kichidi (Indian savory rice and red lentil porridge)

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We tried this Padma Lakshmi recipe: https://www.padmalakshmi.com/copy-of-keralan-crab-cakes Because we did not have sambhar curry powder or curry leaves, we followed the spice mixture (black mustard seeds, ground cumin, and dried hot chilis) adapted by the Washington Post: https://www.washingtonpost.com/recipes/kitchari/17359/. Our modifications: first, along the lines of Padma’s original recipe, we sauteed the spice mixture until the… Continue reading Kichidi (Indian savory rice and red lentil porridge)

Hot curried chicken with potatoes

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We followed this recipe with Patak’s hot curry paste: https://www.pataksusa.com/recipe/hot-curried-chicken We made modifications: 1 lb boneless chicken (2 breasts), 2 medium russet potatoes, one medium onion, ½ cup (8 Tbsp) Patak’s hot curry paste, 1 cup canned diced tomatoes, and 2 cups water. At the end of cooking, add a dash of sugar. Serve with… Continue reading Hot curried chicken with potatoes