Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) If you’ve been following my blog for a while, you probably already know that I love Indian flavors. I’ve shared recipes for classics like Dal Makhani (Indian Butter Lentils) and Lamb Tikka Masala, and I’ve also shared a few dishes remade with Indian twists, like Bloomin’ Indian-Spiced Whole Roasted Cauliflower, Indian-Spiced Roasted Potatoes, and Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous. Today I’m sharing my version of Gobi Manchurian, an Indo-Chinese fusion of battered, fried cauliflower florets in a spicy, sticky sauce that’s commonly eaten in India. I first had it when I was in undergrad school when eating a homemade Indian feast at my friend’s house. This dish isn’t something I’ve ever seen on a menu at an Indian (or even a Chinese!) Instead of frying the fritters, I batter and roast them (like Cauliflower Buffalo Wings, which, it bears noting, are pretty fabulous too). Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) Ingredients Cauliflower: Sauce:
Creamy Avocado Pasta Recipe | Easy Pasta Recipe Creamy Avocado Pasta We had a few ripe avocados leftover after making our Guacamole Grilled Cheese Sandwiches and I didn’t want them to go to waste, so I made one of our favorite pasta dishes-Creamy Avocado Pasta. It may not be the prettiest pasta dish, but it might be the tastiest. You can have this delicious pasta dish on your table in 15 minutes. I could eat this pasta dish every night of the week. Creamy Avocado Pasta Yield: Serves 2Prep Time: 5 minutesCook Time: 10 minutes This delicious Creamy Avocado Pasta can be on your table in 15 minutes.
tried-true-tuesday-crazy-for-crazywacky This week's Tried & True I'm sharing two more Crazy Cake recipes I tried out in my kitchen...Vanilla & Spiced Crazy Cake! Last week's Tried & True I shared a Chocolate Crazy Cake recipe that was given to me several years ago by a close friend. This super moist and delicious cake has no eggs, milk or butter. You don't even need a bowl! This recipe was born during the Great Depression, when people had to be creative during hard times. I am so thankful for this recipe, it was such a gift to my family - our youngest has an egg allergy and is able to enjoy real cake! Since I shared this recipe last Tuesday, it has received over 100,000 page views! Vanilla Crazy/Wacky Cake Recipe: Print Recipe Ingredients1 1/2 Cups flour + 3 Tablespoons (all-purpose)1 Cup white sugar1 tsp. baking soda1/2 tsp. salt1 tsp. white vinegar1 1/2 tsp. pure vanilla extract5 Tbsp. vegetable oil 1 Cup water DirectionsPreheat oven to 350 degrees F.Mix first 4 dry ingredients in a greased 8" square baking pan. Cheers!
Oats Uttapam Vegetarian Recipe | FoodFood | Turban Tadka by Master Chef Sanjeev Kapoor. Method Step 1 Grind oats to a coarse powder and put into a bowl. Step 2 Heat a non-stick pan. Step 3 To make each uttappam, spread a ladleful of the batter in the pan. Step 4 Transfer onto serving plates and serve hot with chutney of your choice. Peas with Baked Ricotta and Bread Crumbs Recipe | Epicurious photo by Christopher Hirsheimer and Melissa Hamilton © 2013 yield A light supper for 2 Faced with a cup of just-shucked peas, my mind runs in a million directions. Should I simmer them with soft butter lettuce leaves, pair them with pasta, or flatter their delicacy with new sage leaves and their blossoms, fresh mint, or lemon (or even all three)? Basil is lovely with peas, too. I could add them to that meager handful of fava beans that are waiting for company, or use them to make a frothy green soup. Heat the oven to 375°F. If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. When the cheese is finished baking, heat the butter in a small skillet over medium heat. Divide the ricotta between 2 plates. With Pasta: Cook 1 cup or so pasta shells in boiling, salted water. Deborah Madison is the author of eleven cookbooks and is well known for her simple, seasonal, vegetable-based cooking.
Honey Lime Shrimp | The Dough Will Rise Again On Sunday, my husband decided he wanted me to pick up some fish at the grocery store for dinner that night. Now, I am not the world’s biggest fish fan. I can tolerate it in some cases, but most types of fish are unappealing to me (with the exception of shellfish, which I love – our collective love of shrimp is well-documented on this blog). Honey Lime Shrimp serves 2 1/2 pound large shrimp, peeled and deveined 1/4 cup olive oil 2 T honey juice of one small lime, or half a large lime (2-3 T) zest of one small lime, or half a large lime 2 cloves garlic, smashed 1/2 tsp kosher salt 1/4 tsp black pepper 1/4 tsp red pepper flakes 1.) 2.) 3.) 4.) I am a big fan of these shrimp – the sweet honey got a little caramelized and crunchy in the hot pan, and the red pepper flakes and lime add just enough kick to cut through the sweetness. Shrimp: they’re the fruit of the sea! Like this: Like Loading...
City Food – Julia Child Cooks Mutton Korma in Farash Khana | The Delhi Walla The great chef’s life in Delhi. [Text and pictures by Mayank Austen Soofi] Meet the Julia Child of Farash Khana, a dilapidated neighborhood in Old Delhi. A ‘legal journalist’, Child, 56, has done Master of Arts in English Literature and Sociology. His dream was to be a university lecturer but he couldn’t pursue his PhD since his father, who was suffering from hypertension, died early. My mother, Kaniz Zehra, cooked excellent biryani. ½ kg mutton (chop, foreleg, shank et cetera), washed and cleaned 250 gm curd 200 gm chopped onions 1 ginger root, peeled and chopped 1 whole garlic, peeled 10-15 black cardamom 8 cardamom cloves 1 small piece of cinnamon 8 black pepper seeds 6 pieces of clove 5 tea spoon coriander powder 1 tea spoon cumin seeds A little mace A little nutmeg Red chilly powder to taste Salt to taste ½ tea cup vegetable oil ½ cup freshly plucked coriander leaves Heat the oil in pressure cooker. Julia’s empire Taste of India Meat is cleaned Chop coriander leaves, please Fry onions
Avocado Egg Salad Recipe | Avocado Egg Salad Sandwich Avocado Egg Salad Have you dyed your Easter eggs yet? We are going to attempt to do a few with Caleb. It might be one giant mess, but we will try to keep things under control. I know we are going to be stuck with lots of eggs because when Josh dyes eggs, he goes all out. Avocado Egg Salad is the perfect post Easter recipe because I know you are all going to have a fridge full of hard boiled eggs and the sooner you get rid of them the better. You can whip up this easy Avocado Egg Salad in a matter of minutes. The avocados turn the salad green, my favorite color. I like to spread the Avocado Egg Salad on to two slices of whole wheat bread. You can also serve Avocado Egg Salad with crackers, cut up veggies, or eat it in a wrap! Make sure you save some hard boiled Easter eggs to make Avocado Egg Salad. Don’t forget to enter our Calphalon Easter Giveaway! Avocado Egg Salad Yield: Serves 3-4Prep Time: 5 minutesTotal Time: 5 minutes Avocados take this egg salad to a whole new level!
Nutella Stuffed French Toast Sticks | From Valerie's Kitchen Very soon it will be time to think about what to feed the gremlins before they head off to school in the morning. I will be gremlin-less for the first time this year since Boy #4 will be waking up in his college dorm room and fending for himself in the mornings. But, he doesn’t leave until the end of September so I’ll ply him with Nutella Stuffed French Toast Sticks until then. They freeze very well so they can be made ahead. What makes these different from most French toast sticks is that they’re stuffed with Nutella and then baked at a high temperature in the oven until nice and toasty. The stars of the show. Spread a heaping tablespoon of Nutella on a slice of bread. Place another piece of bread over the Nutella and use a serrated bread knife to slice the sandwich into thirds. Whisk up the eggs, milk, pure vanilla extract, and sugar in a pie dish or your dish of choice. Using your hands, dip the assembled sticks in the egg/milk mixture, turning to coat all sides.
Rockpool's Cream of Cauliflower Soup with Parmesan - Gastromony Cauliflower rocks. My kids love munching on little steamed florets of it and the classic gratin of cauliflower is a venerable side item to accompany any main meal. Unfortunately, half a head of cauli has been about $4 in the supermarkets and not a great deal cheaper at markets. It was therefore almost a shock for me to walk into Coles last week to find a whole head of cauliflower going for $1.80. I stumbled across this Rockpool recipe for Cream of Cauliflower and Parmesan Soup on the net and it sounded delicious. The recipe has been converted for the Thermomix but the above link will give instructions for stove top. Rockpool’s Cream of Cauliflower Soup with Parmesan Ingredients Instructions
Grilled Ratatouille Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place vegetable slices on grill and cooked until browned on both sides, about 3 minutes per side for zucchini, squash, and eggplant, about 5 minutes per side for tomatoes, onion, and peppers.
Candy Corn Drink Recipe Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE I might miss t his time every now or then – but I know you understand Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Ingredients 1 box of lemon jello Box 2 cups mango nectar 3 1/2 cups of Orange Soda Whipped Cream Honey Candy Corn Directions Add 1 cup of Boiling water, Mango Nectar, and lemon jello together in a bowl – mix well. If you make any of my recipes or crafts please take a picture and place it on Instagram or Twitter – use the hashtag #budgetsavvydiva so I can easily find it For more Halloween Ideas Please Check out the Budget Savvy Diva Halloween Pinterest Page Make sure you are following Budget Savvy Diva on Pinterest Candy Corn Drink Recipe 1 box of lemon jello Box 2 cups mango nectar 3½ cups of Orange Soda Whipped Cream Honey Candy Corn Add 1 cup of Boiling water, Mango Nectar, and lemon jello together in a bowl - mix well. Recipe is adapted from HERE
Paul Bertolli's Cauliflower Soup recipe on Food52.com Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 5,024 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This soup might seem plain, but trust us. Serves 8 3 tablespoons olive oil 1 medium onion (6 ounces), sliced thin 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets Salt, to taste 5 1/2 cups water, divided Extra virgin olive oil, to taste Freshly ground black pepper, to taste Warm the olive oil in a heavy-bottomed pan. This recipe is a Community Pick! More Great Recipes: Cauliflower|Vegetables|Soups|Appetizers|Soup Topics: Soups 💬 View Comments (311) Share this Recipe Tweet this Recipe
SMOKY BEET BURGERS We are leaving for our trip in just over a week! I am so pumped. The anticipation is half the fun for me. I came across this recipe in an early copy of The New Persian Kitchen than comes out in a few weeks. SMOKY BEET BURGERS // Makes 8 Recipe barely adapted from The New Persian Kitchen by Louisa Shafia I wanted to provide the recipe as written in the book, but I will make a few notes here as well as in the directions. 3 T. grapeseed/extra virgin olive oil1 yellow onion, very roughly chopped1 cup walnuts1/2 cup golden raisins1 cup grated beets3 cloves garlic, smashed2 tsp. sweet smoked paprika1 tsp. salt1 tsp. pepper1/2 cup cooked green lentils1 egg2 cups cooked short grain brown (or white) rice// feta spread //1 cup/ 8 oz. feta cheese1/4 cup whole milk greek yogurtsqueeze of lemon juice1/4 cup chopped cilantrofew grinds fresh ground pepper buns, sliced cucumber, microgreens, tomato for burger building Heat the oil over medium heat in a large sauté pan.