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  1. Cabbage with Black mustard seeds (Muttakos Poriyal) Recipe from Monica Bhide's upcoming book, Everything Indian, copyright © 2003 Adams Media 2 T vegetable oil 1 tsp black mustard seeds 2 small dried red chilies, roughly pounded 8 curry leaves 1 lb cabbage, finely shredded Salt to taste 1/2 tsp turmeric powder 1/4 tsp red chili powder 2 T dried coconut flakes In a large skillet heat the oil on medium heat. Add the mustard seeds, red chilies and curry leaves. When the mustard seeds being to crackle add the cabbage. Saute the cabbage for about 2 minutes. Add the salt, turmeric and red chili powder. Mix well and sauté for another minute. Cover the cabbage and cook on low heat till the cabbage is tender. During the cooking process, stir occasionally. If the cabbage appears too dry or to be sticking to the pan, add a few tablespoons of water. Add the coconut and cook for another 2 minutes on medium heat. Serve hot. Keywords: Side, Vegetables, Lunch, Indian, The Daily Gullet ( RG502 )
  2. Jamaican Jerk Paste This is a versatile condiment and marinade for pork, lamb, goat, chicken, and shrimp. 5-6 Scotch Bonnet peppers or 2-3 Habeneros, roughly chopped (stem removed with most membrane and most seeds) 10 scallions, roughly chopped juice of one large lemon 4 - 6 sprigs of fresh thyme (leaves only) - or 1 1/2 Tbs. Dried thyme 2 tsp. olive oil 5 oz. raisins, or other dried fruit like apricot 1 tsp paprika 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger (1 tsp. if fresh) 1/2 tsp cinnamon 1 tsp freshly ground black pepper 1 Tbs whole allspice (heated in skillet and then ground in a mortar and pestle, spice grinder or coffee grinder) 2 tsp salt 1 tsp granulated garlic 2 tsp dried onion 1/2 freshly grated nutmeg 1/2 tsp ground ginger (1 tsp. if fresh) 1/2 tsp ground cinnamon Blend into course paste in blender or food processor. Keywords: Easy, Carribean, Condiment, Hot and Spicy, Marinade ( RG1974 )
  3. Mixed Pickled Vegetables 1 pound sweet banana peppers cut into strips (or substitute any sweet pepper you like) 2 Hungarian hot banana peppers cut into rings (use more if you like more spice heat or use other hot peppers) 1/2 pound cucumbers, cut into 1/4 inch slices, cut on diagonal 2 carrots, cut into 1/4 inch rounds - or into long thin strips if you have a mandoline 1/2 pound cauliflower flowerettes 1/2 pound broccoli flowerettes 1 cup peeled boiling onions (the red variety are very nice) 12 peeled garlic cloves 6 cups cider vinegar 3 cups water 2 tablespoons pickling salt (must be non-iodized) 1/4 cup brown sugar 1/4 cup mustard seed 2 tablespoons dill seed 2 tablespoons celery seeds 1 tablespoon caraway seeds (use black caraway if you have it) 8 whole cloves 10 whole peppercorns Wash vegetables, seed peppers and prepare them and other vegetables as suggested or as you prefer. Place vegetables, onions and garlic in a four quart container - I use a Cambro clear square type - with a lid that will seal tightly. Measure vinegar, water, salt and sugar into a 3-quart saucepan and bring to a boil. Reduce heat so liquid is just simmering. Add the spices, stir well and simmer for 8 minutes. Strain the hot liquid and pour over the vegetables, cover loosely with a towel and set aside to cool. When cooled, cover with lid and allow to sit at room temp for 24 hours. Store in refrigerator. Recipe developed by Andie I have also posted this in RecipeGullet
  4. Sweet Eggplant Pickle This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers. SPICE MIX (Masala) 4 Tbs coriander seeds 3 hot chilies (I used a very hot Habanero type, so use more if you use others) 18 cardamom pods 2 inches cinnamon 24 cloves 1 1/2 Tbs peppercorns MAIN INGREDIENTS 1 cups olive oil 4 inches fresh ginger, minced fine, about 1/2 cup 6 cloves garlic, minced 1 large onion finely chopped 3 lb eggplant, diced, 1/4 inch cubes 1/2 lb chopped dates 1 1/2 tsp turmeric powder 2 cups rice vinegar (4.3 percent acidity or more) 2 cups brown sugar 2 Tbs salt 2 tsp citric acid Spice Mix (Masala) 1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool. 2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside. Main Pickle 1. Heat half the oil and fry ginger till slightly browned, slowly. 2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too. 3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally. 4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil. 5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through. 6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
  5. K8's Hot Fudge Cake aka Cinqo de Mayo I had recipes to follow but I just wound up making this one up. I didn't seem to have enough ingredients to make this or that exact cake so I just improvised. I was so happy when it didn't fall!!It was awesome. Don't let the cayenne fool you--it's not shocking or hot --it leaves a pleasing glow in your throat--very very nice. Going for a kind of a Cinqo De Mayo Ole~ type a thing This is a double batch. And it's exactly what I used. K8's Hot Fudge Cake 3 ounces of unsweetened Baker's chocolate Hershey's Extra Dark 60% cacao 3.52 ounce bar (got it at Walgreen's) 2 ounces of German Chocolate ^^^melt & set aside^^^ 4 cups sugar 3 cups sifted all purpose flour--less one heaping spoonful (sugar spoon size) 1 1/2 teaspoon baking soda 1 1/2 teaspoon baking powder 1 teaspoon salt 2 - 3 generous teaspoons saigon cinnamon 1/2 teaspoon cayenne powder 1 heaping spoonful (sugar spoon size) Valrhona cocoa powder ^^^ whisk all together in a mixing bowl & set aside ^^^ 2 cups strong hot coffee 1 cup sour cream (room temp-ish) 1 cup oil 1 tablespoon vanilla ^^^Blend coffee, sr crm, vanilla & oil together with a whisk ^^^ Then add to powder mixture & combine well. 4 eggs, room temp ^^^add eggs one at a time to mixture mixing well before adding the next egg ^^^ then add chocolate & mix well. Makes nice half sheet or 4 eight inch layers. Bake 350 for like 40 ish minutes until toothpick comes out clean. I filled the cake with a cream cheese and swiss meringue buttercream combo. Then iced it with regular buttercream in order to cover with fondant. It's not too late to live happily ever after. You can use any combination of chocolate. But this particular blend is really good. I've made it with Baker's unsweetened too. But try real hard to find a good Saigon cinnamon. They well it in the big grocery stores now. Vietnamese or Saigon cinnamon. I recommend at least a cream cheese filling if not fully iced with a cream cheese icing. The cheese balances the 'hot fudge' to perfection. I would stick with a vanilla icing though. I would not want to blur the rich chocolate flavor of the cake. You will love this cake. Keywords: Dessert, Snack, Easy, American, Chocolate, Mexican, Cake ( RG1766 )
  6. Duck Biscuits with Cilantro Jelly Serves 6 as Dessert. This is dessert 4 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 Biscuit 100 g Duck Fat 150 g Pastry Flour 50 fl oz Sugar 1/2 tsp Star Anise Jelly 100 g Sugar 70 g Water 4 T Rice Wine Vinegar 1/4 pt Pectin 1 pkg Cilantro To make the biscuits, first put the duck fat in the freezer. Mix the flour, sugar and star anise together and place in the freezer for an hour. Use a grater to grate in the duck fat and mix gently to coat. Add in a few tablespoons of cold water and mix until the dough comes together. Wrap it up in some plastic wrap and let it chill for an hour so the dough can absorb the moisture. Roll out the dough and bake at 350F until the edges are golden. Cut the biscuits while they are still hot and let them cool to room temperature. To make the jelly, combine the sugar, water & pectin in a measuring cup and let it cook in the microwave until boiling. Add in the rice wine vinegar, cook for a while longer and then test to see if it has jelled. If it has, bring it back to the boil and then add in about 1/2 a bunch of cilantro immediately after you've taken it off the heat. Let it cool to room temperature and then chill in the fridge overnight. To serve, simply top each biscuit with a dab of cilantro jelly. Keywords: Dessert, Expert, Duck, Brownies/Bars, Plated Dessert ( RG1852 )
  7. I find myself wondering what people think of the onion relish you often are served in many Indian restaurants in the US. Do people enjoy this relish? Where does it come from? What version of it does your local Indian restaurant serve? Have you ever asked for a recipe?
  8. I seem to have an excess of garlic at the moment (8 heads) which means that a lot of it will sprout before I get a chance to cook with it. So I was thinking of pickling it for another day. Anyone do this before? Oh yes, I will be roasting some of it too.
  9. I've recently started making pickles and am interested in trying my hand at fermented pickles. The trouble is, I've never lived in an area with good delis or other shops with pickle barrels, and so I have no first hand experience with them. I don't even (gasp) really know the difference between sours and half-sours. Can someone give me a crash course, or point me in the direction of a good site?
  10. I purchased this soy sauce, along with a liter of the standard Japanese-origin Kikkoman from a local Japanese supermarket (mitsuwa, in edgewater NJ). This stuff was pretty expensive, six bucks a bottle if I remember. So far, I've used it only as a condiment for making a dipping sauce for chinese dumplings (this shoyu + black rice wine vinegar + scallion/garlic). Very powerful stuff. Anyone know more about what to do with it? The store also has "whole bean" organic soys that are wheatless, but that stuff was pretty pricey.
  11. Chutneys are to Indian food what Salsas are to Mexican. Made from vegetables, fruits, dairy, grains and pulses, these are as diverse as the country itself. Each home has a favorite few and their own versions of those classics that are known throughout India. When making chutneys in a food processor, make sure to use as little water as you possibly can. This makes the chutney taste more potent and rich in flavor. Often adding some sev, chivda or papri to the chutney is a good addition. These absorb the extra moisture and are also a great added flavor.
  12. Homemade mayo does not have a great shelf life...or fridge life. We checked the ingredients on the jar in the fridge (Trader Joe's) and it was oil, eggs, egg yolks, spice, vinegar and lemon juice. They make a point of pride in saying there are no preservatives, sugar, etc. So, why is our homemade mayo not going to be appealing, let alone safe, for a month in the fridge? Do they irradiate this stuff? Please, Sir, I want to know.
  13. I made another batch of Apple Chutney at Diwan tonight. Made me wonder if others are making any. How do you make your version? Where is the recipe from?
  14. After reading Stellabella's post on figs where she mentions fig preserves I thought I would ask about preserves and canning...I have never tried it as I have always been afraid I would poison myself (or friends) with botulism. How hard is it to do? What are the most important things to remember so I don't make anyone ill? Any tips for making what seems complicated (to me ) easier? And what would be the best thing to try first (the one with the best chance of success). Thanks in advance for the help! Edit to correct spelling
  15. Went to the NEW location of GUSS PICKLE....stocked up on Sauerkraut for my turkey semi Reubens, full sours, green tomaters, and HOT peppers. When I sampled one...I was heard BLISSFULLY gasping HOLY SH*T THATS GOOD! HOLY SH*T THATS GOOD as a heavy smoke condition emitted from my ears and ten years worth of sinus congestion suddenly cleared. I then hauled home the last they had....a heavy quart. Now that I can see again...I need to figure out what to do with the little incendiary bombs. I cant have prosciutto or provolone....what else *IS* there????
  16. Always look forward to a bi-monthly trek into the lower east side in NYC to stock up on old fashioned barrel pickles, tomatoes, and sauerkraut. I just discovered while driving in Bergen County a real NY pickle store, called "Picklelicious" in Teaneck, NJ!! That wonderful smell makes you feel dreamy as you enter the store, and then, ohhh-- the pickles!! I prefer the new, but they have half sour and sour as well. I got the sour tomatoes and sauerkraut as well, and they were wonderful. At $5/Quart, the price was a little less than in New York, and well worth it. They have lots of samples on the side, so that you can taste what you like and what you don't. They have a small selection of Eli's Bread from New York, but they didn't have the square raisin-pecan rolls that we love. They also have a small selection of olives and olive pastes, even some exotics like pickled celery and red peppers. The address is Picklelicious, 763 River Road, Teaneck, just off the Southeast corner of Cedar Lane, in a small house/converted to a store. They are closed Mondays in the winter, but she said the hours will change in the warmer weather. Now we can get our pickle fix every week!!
  17. I LOVE pickled ginger. In fact, in some instances, moreso than sushi or sashimi itself. When I was first introduced to sushi, it was my least favorite part of a sushi meal. Now it's the opposite. Besides sushi/sashimi, what other uses for pickled ginger are there? And how do you make your own? What goes in the pickling solution? Fresh pickled ginger (not premade) is undyed and a pale beige in color, whereas the premade version is a slight tawny pink. Any suggestions? Soba
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