The Gluten Free Video Cookbook

GF WF DF Crusty Boule

2010-11-14T13:01:00.000-08:00

Ingredients:

160g GF Brown Rice Flour
135g GF Sorghum Flour
130g GF Cornflour/starch
120g GF Tapioca Flour/starch
2 Tbls yeast
1 Tbls salt
2 Tbls Xanthan Gum
2 2/3 cups lukewarm water
4 large eggs, whisked together
1/3 cup vegetable oil
2 Tbls honey or sugar

Method:

Mixing and storing the dough:

Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container.
Combine the oil, honey and water, set aside.

Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water.

Unlike our wheat doughs we do not add all of the liquid at once and stir.

If you do that it will result in a lumpy dough.

continue to stir while you pour in another 1/3 of the liquid.

The dough will start to come together in a thick dough. Add the final 1/3 of liquid and

stir until the dough is nice and smooth.

Cover with the lid, but do not snap it shut.

Allow it to rest on the counter for about 2 hours.

Place the dough in the refrigerator and store for up to 7 days.

On baking day take the bucket from the refrigerator.

The dough will be quite fluffy still and you want to try not to handle the dough too much.

Just like our other doughs the trick is to keep as much of the air bubbles in tact as possible.

Use wet hands to remove 1-pound (grapefruit-size) piece of dough from the bucket.

The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper.

Use wet hands to smooth out the surface of the dough.

This may take dipping your hands in the water a few times…

to get a nice shape.

Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes.

If your kitchen is very warm you may only need about 75 minutes.

30 minutes before baking time preheat the oven with a 5 1/2 quart Dutch Oven in it to 500 degrees.
Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees.

The dough will not have grown much while resting, but it will seem a little bit puffier.

Use a serrated knife to cut slashes in the dough.

Remove the pot from the oven and take off the lid.

Lift the bread on the parchment and VERY CAREFULLY lower the parchment and bread into the pot, replace the lid onto the pot.

Return to the oven and bake for 20 minutes.

After the 20 minutes remove the lid, turn the heat down to 450 and bake for an additional 15 minutes.

Once the bread is done baking remove it from the pot using a spatula.

Allow the bread to cool completely before eating or the center may seem gummy.

The loaf is also wonderful toasted and served with butter and marmalade. Enjoy!

GF WF Chicken and spinach curry

2010-07-18T06:39:00.000-07:00

Ingredients:

125g basmati rice
1 Tbls vegetable oil
4 skinless chicken breasts
600g tub fresh GF chicken mulligatawny soup (Tesco Finest*)
100g fresh baby spinach
1 tsp of GF Curry Paste (optional if you like a good stong curry flavour)
Method:

Cook the rice according to packet instructions, then drain.

Meanwhile, heat the oil in a deep frying pan over a high heat.
Add the chicken and cook for 2-3 minutes each side to brown all over.
Pour in the soup and bring back to the boil.

Reduce the heat slightly and partially cover the pan with a lid.
Simmer for 15 minutes – turning the chicken halfway – or until the chicken is cooked through.

Stir the spinach into the sauce, until just wilted.
Season, then spoon some rice into bowls, put the chicken on top, then spoon over the sauce.

Serve with GF naan bread, if you like.

GF WF Lemon polenta cake with mascarpone and lemon curd

2010-07-03T16:38:00.000-07:00

A rich, lemony cake recipe with a polenta base that's a perfect entertaining dessert.
Serve at a special occasion or a summer dinner party.

Ingredients

330g butter, softened, plus extra for greasing
130g fine GF polenta, plus extra for dusting
300g caster/superfine sugar
4 large eggs
300g ground almonds/meal
1½ tsp GF baking powder
4 tsp GF plain flour
Grated zest of 4 large lemons and juice of 2

For the syrup

100g caster/superfine sugar
Juice of 1 large lemon
2 Tbls limoncello liqueur (from major supermarkets)

For the icing

250g mascarpone
150ml double cream
2 Tbls icing/confectioners sugar
4-5 Tbls lemon curd
Handful toasted flaked almonds, to decorate

Method

Preheat the oven to 160°C/fan140°C/gas 3.
Butter a 23cm springform cake tin, line the base with baking paper, butter again and dust all over with a little polenta.
In a bowl, beat the softened butter and caster sugar together until light and fluffy, then gradually whisk in the eggs, one at a time.
Fold in the GF polenta, almonds, baking powder and GF plain flour.
Add the lemon zest and juice, and mix well.
Spoon into the cake tin and smooth over using a palette knife.

Bake for 1¼ hours until a skewer inserted into the centre comes out clean
(cover the cake loosely with foil if it starts to colour too much).

Meanwhile, make the syrup by heating the sugar, lemon juice and limoncello in a small pan.

When the cake is ready, remove from the oven and pierce the top all over with a skewer.
Spoon the warm syrup over the warm cake and leave to cool in the tin for 15 minutes.
Carefully remove the cake from the tin and cool on a wire rack.

Make the icing.
Beat together the mascarpone, cream and icing sugar in a bowl until smooth.
Place the cake on a serving plate and spread with the icing.
Drizzle with the lemon curd, swirling it into the icing with the end of a skewer.
Decorate with the toasted almonds.

GF WF Thai Chicken and Basil Stir Fry

2010-02-07T17:27:00.000-08:00

Ingredients (serves 2):

2 chicken breasts sliced into thin strips
1/2 packet of frozen green beans
1/2 red pepper, cut into slices
2 cloves garlic chopped finely
1 handful of fresh basil
1 tsp five spice powder 1 large onion sliced
2 Tbls GF oyster sauce
1 Tbls GF soy sauce
1 chilli (optional)
handful of roasted cashew nuts

Method:

Heat a little oil in a large wok
add the sliced chicken and stir fry until it turns white and is nearly cooked
(about 3 -5 minutes) then add the garlic, five spice, onion, and green beans.

Stir-fry together until the beans are soft and cooked through
add the red pepper and chilli
lastly add the GF oyster sauce and GF soy sauce.

Once it has all been mixed together chuck in the fresh basil and cashew nuts and you’re ready.

Serve on a bed of steamed rice.

GF WF Roasted vegetable macaroni

2010-01-29T12:59:00.000-08:00

Ingredients:

2 large courgettes, diced
1 large aubergine, diced
1 sweet potato, peeled and diced
1 large onion, roughly chopped
1 Tbls olive oil
400g small GF macaroni or other small GF pasta shapes
500g jar Dolmio original sauce for bolognese
1 ltr hot GF vegetable stock

Method:

Preheat the oven to gas mark 7 or 220°C.
Toss together the diced vegetables and olive oil and tip into a large baking dish.
Roast for 15 mins until softened and golden.

Lower the oven to gas mark 6 or 200°C.
Stir the GF pasta, sauce and GF stock into the dish.
Cover with foil and bake for 20 mins or so, until the GF pasta is tender.

Serve at the table directly from the baking dish.

GLUTEN AND DAIRY FREE WAFFLES

2009-06-06T17:21:00.000-07:00

GLUTEN & DAIRY FREE WAFFLE & APPLE TOPPING - HEALTHY EATING - watch more recipes and videos

Ingredients:

2 cups rice flour

2 tablespoons of aluminum free baking powder

1/3 cup vegetable oil or extra virgin olive oil

2 eggs or egg substitute

3/4 cup rice, soy or almond milk

3 tablespoons honey (optional)

1/4 teaspoon cayenne pepper (optional)

Directions:

Combine dry ingredients in one bowl

Mix together

Add wet ingredients and mix well

Fluffy waffles depend on the consistency of the batter

Add more flour for thicker batter to make a fluffier waffle

Use waffle iron to make the waffles, it should take about 2 minutes

Top with my apple compote

Potato Waffle with Caramelized Apple Cake

2009-04-14T18:39:00.000-07:00

House Speciality
Hotel-Restaurant Georges W
"2, rue de la gare&qu
Le Noirmont

Cooking Recipe Ingredients:

Waffle:

3.5 oz. puree'd potato
0.7 oz. butter
0.88 oz. flour
1 egg
1.4 tbsp. milk
1 oz. sugar
1 lemon peel

Apple cake:

4 apples
3.5 oz. caramel
1 oz. sugar
0.7 oz. butter
1 lemon juice
Small rectangular forms, 3.2 x 1.2 in

Ice-cream:

1.1 cups milk
4 yolks
2.1 oz. sugar
0.42 cups crème fraîche (thick sour cream)
1.4 tbsp. Damassine (or plum)

Cooking recipe preparation instructions:

Waffle:
Prepare a potato puree (potatoes cooked with skin).
Melt some butter. Mix all the ingredients to obtain semi-liquid dough.
Pour it in the waffle iron until you obtain a nice, colored waffle.
Store aside.

Apple cake:

Peel and prepared the apples.
Cut them into thin slices.
Stew the apples in butter with sugar and lemon juice until the liquid is evaporated.

Pour some caramel at the bottom of the forms.
Then, cover with the apple slices. (About 1.2 in height.)
Let it cook for 12 minutes at 392 degrees.

Remove it from the form and put it on a serving dish to let it drain before you serve it.

Ice-cream:

Cook the milk.
Beat the yolk and sugar until they blanch.
Pour the milk over the eggs and put the whole in a saucepan.
Reheat on a small flame (around 190 degrees F).
Stir continuously.

End the cooking by adding the crème fraiche.
Let it cool down and put it in the ice-cream-freezer with the alcohol.

Presentation:

Place the apple cake in the middle of the dish.
Add the ice-cream and warm waffle.
Decorate with a dried apple slice and pour some caramel over it.
Decorate with some mint and drops of reduced apple juice.

Mushroom Risotto

2009-04-02T18:12:00.000-07:00

Italian Food: How To Make Mushroom Risotto

Ingredients:

750 ml GF chicken stock , or GF vegetable stock
2 tbsp olive oil
45 g butter
200 g mixed fresh mushrooms, roughly chopped
half onion, finely chopped
2 garlic cloves, chopped
1 tbsp thyme, chopped
250 g short grain rice, like Arborio or Carnaroli Italian rice
4 tbsp Madeira wine (optional)
3 tbsp sherry (optional)
2 tbsp crème fraiche , (optional)
2 tbsp parsley, chopped
25 g parmesan , shaved
salt and pepper

Needed:

2 saucepans
1 wooden spoon
1 ladle

Method:

Place a pan under a medium –high heat and add the GF stock.
Bring to the boil and once boiling remove from the heat and place on the back burner to keep warm.

Place the second pan on the same hot ring and add the olive oil and butter.
Mix them well together, then add the mushrooms and stirring, allow them to brown.
Once browned add the onion, stir them in and let them sweat for a couple of minutes. Then add the garlic, stir in and add the thyme, then season with salt and pepper.
Add the rice and using your wooden spoon mix it in very well. Pour in the (Optional)Madeira wine and the sherry.
Stir them in and cook for a few minutes allowing them to soak in and evaporate.

Once the wine has evaporated add 2 ladles of the stock and stir it in.
It is very important that before adding anymore stock the previous stock has been absorbed.
Keeping it moist but not too wet, add another 2 ladles and stir in.

TIP:

The wilder the mushroom the better the flavour! For example porcini, chanterelle or black trumpets are the most flavoursome and will give the risotto a richer, deeper flavour.
You can also use the dried versions and add the water that they soak in to give the risotto a more fulsome flavour.

Repeat the ladling process until all the liquid has been used.
The cooking process should take around 15-20 minutes.
When all the liquid has absorbed, remove from the heat, after making sure that the rice is thoroughly cooked but still has a tiny bite to it.

Into the cooked risotto fold in the (Optional) crème fraiche.
As it has some acidity it cuts through the richness of the risotto and gives it a sharper flavour.
After mixing in well add the chopped parsley

To serve, spoon a generous helping into the centre of a large serving plate.
Then place some shaved parmesan on top.

ALMOND ORANGE CAKE

2009-03-25T22:29:00.000-07:00

AndrewCake
by cookshow-intl

Ingredients:

2.5 Cups Blanched Almonds
1.5 Cups Sugar
3 Large Navel Oranges
6 Eggs
1 Large Pinch Salt
1.5 tsp Baking Powder
1.5 tsp Almond Extract

Method:

PRE-HEAT OVEN TO 375

GREASE AND FLOUR 10 INCH SPRING FORM CAKE PAN

IN A FOOD PROCESSOR GRIND TOGETHER ALMONDS AND SUGAR UNTIL THE ALMONDS ARE STILL A BIT CRUNCHY

BOIL THE THREE ORANGES WHOLE FOR 30 MINUTES THEN LET COOL AND QUARTER
REMOVE SKIN FROM FLESH AND PUREE COMPLETELY INCLUDING SKIN IN FOOD PROCESSOR

BEAT THE EGGS UNTIL THEY ARE FLUFFY AND LIGHT IN COLOR

ADD THE SALT, BAKING POWDER AND ALMOND EXTRACT TO THE ALMOND/SUGAR MIXTURE THEN FOLD THE PUREED ORANGE MIXTURE THEN FOLD THE EGGS INTO IT

POUR ENTIRE MIXTURE INTO THE SPRING FORM PAN

BAKE ONE HOUR

LET COOL THEN SPRINKLE WITH ICING/CONFECTIONER'S SUGAR

Chocolate Fondant

2009-03-22T20:50:00.000-07:00

Chocolate : How To Make Chocolate Fondant

Ingredients:

3 Eggs
100g Dark chocolate
50g GF Plain flour
100g Sugar
some Fresh mint
100g Butter
some Cocoa powder

Needed:

6 aluminium pudding tins
2 bowls
1 baking tray
1 electric/handheld mixer
1 knife

Method:

Preheat the oven to 180°C/350F GasMark 4

Brush the insides of the aluminium pudding tins with soft butter, then spoon in some cocoa powder.
Turn the tin in a circular motion and tap until the inside surface is fully covered with the cocoa powder.
This will prevent anything sticking later.

Place the chocolate and butter in the heat-proof bowl, and place it over a pan of boiling water.
Leave it to melt.

Beat the eggs in a separate bowl.
Slowly incorporate sugar.
Mix until airy and fluffy.

Sieve the GF flour into the melted butter-chocolate mixture.
Mix until no flour crumbles are seen.

Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.

Pour the mixture into the prepared aluminium dishes.
Place into the oven for 6 minutes.

Serve with ice cream.
Garnish with a sprig of mint and a sprinkle cocoa powder

Lemon Mousse

2009-03-22T20:35:00.000-07:00

Dairy: How To Make Lemon Mousse

Ingredients:

juice of 1 lemon,
juice of 1 lime,
70g sugar
5 egg yolks
250g mascarpone cheese
1 ½ gelatin sheets
200ml cream, whipped

Needed:

1 saucepan
1 mixing bowl
1 whisk
1 small bowl
1 spatula

Method:

Put into the mixing bowl: the sugar, lemon juice, lime juice, egg yolks and whisk them together briefly.

Put a saucepan, about a third full of water, onto the hob and bring it to a simmer.
Then place the mixing bowl over the saucepan, but don't let it touch the water, so only the steam heats it.
Whisk the mixture constantly for about 3-5 minutes until it begins to thicken,
then take it off the heat.

While the mixture is still warm, place the gelatin sheets into a small bowl and cover them with cold water.
They will take a few minutes to soften.

Take the softened gelatin sheets out of the bowl and squeeze them gently, to remove any excess water.
Place them into the still warm mixture and whisk them in until they have totally dissolved.

Then leave to cool to room temperature.

When the lemon mix has cooled, add the mascarpone cheese and whisk it in briskly until it is all completely combined.

Then add the whipped cream and whisk again thoroughly.

Spoon the mixture into serving glasses and leave them to chill for 3-4 hours in the fridge.
This will allow the mousse to texture and set.

Remove the lemon mousse from the fridge and garnish with a little Lemon Zest
A mint leaf can also be added as a final touch.

French Perigordine Walnut Cake

2009-03-22T18:53:00.000-07:00

Oven Bake: How To Make French Perigordine Walnut Cake

Ingredients:

250g shelled walnuts
120g unsalted butter
250g brown sugar
4 eggs
1 tbsp icing sugar

Needed:

1 electric blender
1 electric whisk
2 medium bowls
1 spring-form baking tin, of about 21- 23 centimetres in diameter
1 piece of grease-proof paper/ baking parchment
1 skewer
1 sieve
1 spatula

Method:

Preheat oven to 150ºC (300ºF/ gas mark 2).

Add the walnuts (reserving ten for later) into the blender and grind for two minutes on full power until they have the consistency of breadcrumbs.
Whisk the butter and sugar in a bowl and then stir in the ground walnuts using a spatula.

Separate the egg yolks from the white and add the yolks into the bowl of walnut mixture, one by one.
In a separate bowl beat the whites until they become stiff and then fold them into the mixture.

Place the cake in the centre of the preheated oven and bake for roughly one hour. After about forty minutes, check it.
Carefully spear the centre of the cake with a wooden skewer and see if it is dry.
When it comes out dry, the cake is baked.

Release the cake from the spring-form tin and place it on a serving plate.
Gently sift icing sugar over the cake and decorate with walnuts.

As a serving suggestion serve it with a generous dollop of whipped cream and a good quality cup of coffee.

Chocolate and Orange Cake

2009-03-22T16:38:00.000-07:00

Chocolate : How To Make Chocolate And Orange Cake

Ingredients:

380g dark chocolate, chopped
240g butter, cubed
100ml fresh orange juice
zest of 1 orange
5 eggs
100g sugar
1 tbsp vanilla
100g GF Self Raing flour

chocolate glaze:

200g dark chocolate, chopped
200ml cream

Needed:

2 saucepans
1 bowl
1 electric mixer with whisk attachment
1 rubber spatula
1 spring-form pan 26cm in diameter, lined with parchment paper
1 wooden skewer

Method:

Pre-heat oven to 160°C (325°F/ gas mark 3).

Fill the saucepan about a third full with water and bring to the boil.
Place a stainless steel bowl over the saucepan, making sure that the bottom does not touch the boiling water.

Add the chocolate, butter, orange juice and orange zest.
Stir it occasionally to help the mixture melt more quickly.
Once the butter is melted, remove the bowl from the heat and set it aside.

If you desire, you can add some orange-flavoured liqueur at this stage.

Put the eggs, sugar and vanilla into the mixer bowl.
Mix them together on a medium to high speed and continue to whip until the volume is roughly double that of the original amount.
Then remove the bowl from the mixer.

Add the egg mixture to the melted chocolate, slowly folding it in with the rubber spatula.
Continue to fold it all together until well combined.
Next, sprinkle in the GF Self Raising flour and mix well.

Pour the batter into the spring-form pan, place it in the oven and let it bake for 20 - 25 minutes.
Around 20 minutes into the cooking time, check the orange cake to see if it's done. Insert the wooden skewer into the centre of the cake.

If it comes out free of batter, your orange cake can now be removed from the oven.
Leave it to cool down to room temperature and then remove from the tin.

Pour the cream into a saucepan and heat until close to boiling point.
Remove it from the heat.
Add the hot cream to the chocolate and blend them together well.

Pour the chocolate glaze onto the cake and using the rubber spatula, spread it evenly over the surface.
This is easier to do if you elevate the cake.

Allow the glaze to cool to room temperature.
Serve.

Crab Cakes with Tarragon Sauce

2009-03-19T00:32:00.000-07:00

Main Dish:How To Make Crab Cakes With A Tarragon Sauce

Use Gluten Free Crackers/Bread Crumbs in place of the Cream Crackers

Ingredients:

40g GF crackers or GF bread crumbs
450g fresh or frozen white crab meat
1 egg, beaten
2 tbsp mayonnaise
1 tbsp GF English mustard powder
1 tbsp lemon juice
1 dash of GF Worcester Sauce
2 tbsp chopped parsley
4 tsp clarified butter
salt and white pepper

for the tarragon sauce:

50ml white wine vinegar
4 tbsp clarified butter
1 tomato, skinned, seeded and diced
1 tsp chopped tarragon

Needed:

1 frying pan
1 mixing bowl
1 chopping board
1 fork
1 plate
1 spatula
1 small saucepan
1 rolling pin

Method:

Put the GF crackers in a plastic bag and crush them into fine crumbs with a rolling pin alternatively use GF bread crumbs.

Put the crab meat into a bowl and add just enough of the GF cracker crumbs to absorb any moisture from the crab meat.
You may not need to use it all.

Check crab meat for bits of shell.

Put the beaten egg into a small bowl and whisk in the mayonnaise, GF mustard powder, lemon juice and GF Worcester Sauce.

Fold the mayonnaise mixture into the crab meat, avoiding breaking it up too much, then add the chopped parsley to the mixture.

Shape the mixture into 8 patties

Place a little of the clarified butter in a large frying pan and heat.
Add the crab cakes and cook on a medium heat for 2-3 minutes on each side until golden brown and crispy.

Place the cakes on a plate with some absorbent paper to get rid of any excess fat.

Put the vinegar in the small saucepan, boil and reduce until you have about 2 tablespoons worth.

When the vinegar has reduced add the clarified butter, diced tomato, chopped tarragon and salt and pepper to taste and gently warm the sauce through.

Place 2 of the crab cakes on a pre-warmed plate and spoon the sauce around it.
Serve with a green salad and a crisp white wine.

Italian Fish Soup AKA Chowder

2009-03-19T00:09:00.000-07:00

Italian Food:How To Make Italian Fish Soup

Ingredients:

120ml olive oil
3 leeks , cleaned and sliced
2 cloves of garlic , minced
1 onion , peeled and chopped
2 celery stalks , chopped
250g mushrooms , sliced
1ltr GF fish stock
250g tinned tomatoes
150ml dry white wine
5ml cayenne pepper , to taste
450g white boneless fish , cod, sea bass or monkfish, cut into small chunks
900g mixture of crab, shrimp, and mussels , for mussels, scrubbed with the beards removed
fresh parsley , chopped
salt , to taste
freshly ground black pepper , to taste

Needed:

1 large pot
1 wooden spoon
1 ladle

Method:

Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms.
Cook until the onions are clear and soft
Next, add the stock, tinned tomatoes and white wine.
Bring it all to simmering point, add the cayenne pepper and season according to taste.

Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup.
Continue to simmer until the fish is cooked; about fifteen to twenty minutes.

Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish.
You could also serve this soup poured over GF pasta

Pan Seared Scallops with Mango Black Bean Salsa

2009-03-14T15:31:00.000-07:00

Ingredients:

1 mango, peeled and diced
1 clove of garlic, minced
1/2 of a red onion, minced
1/2 cup of black beans, drained and rinsed
1/2 jalapeno, minced
1/2 red pepper, chopped
2 tbsp. of chopped cilantro
Juice from 1/2 a lime
3/4 lb. of scallops
Salt and pepper

Method:

Mango Black Bean Salsa

In a medium bowl combine mango, garlic, red onion, black beans, jalapenos, red pepper, cilantro, and lime juice.
Season with salt and pepper and set aside.

Scallops
Season scallops with salt and pepper on both sides.

Heat 1 tbsp of olive oil in a large saute pan over medium high heat.
Add scallops (be sure not to crowd the pan), and saute for three to four minutes on each side, depending on the size of your scallops.

Place a big pile of salsa in a shallow bowl and top with 3 scallops...enjoy!

Serves 2.

No Bake Apple Pie

2009-03-14T15:24:00.000-07:00

Ingredients:

2 granny smith apples, cut into chunks
1 tbsp. butter
2 tbsp. of raisins
2 tbsp. walnuts (chopped)
2 tbsp. brown sugar
Juice of 1/2 a lemon
1/2 tsp of cinnamon
1/2 cup of GF granola (Bakery on Main)

Optional:
A couple of scoops of vanilla ice cream or frozen yogurt!

Method:

Melt butter in a sauté pan over medium heat.
Add the apples and allow to cook for about four minutes.

Add lemon juice, raisins, cinnamon and brown sugar.
Cook another three to five minutes or until the sugar is melted and all of the ingredients are coating the apples.
Stir in the walnuts.

Spoon the cooked apples into a bowl and top with frozen yogurt (or ice cream), GF granola and one more dash of ground cinnamon!

Dig in and enjoy!!

Serves 2.

Asparagus and Herb Omelet

2009-03-14T15:04:00.000-07:00

Ingredients:

1 egg
2 egg whites
2 tsp of chopped herbs (I used mint and basil)
1/4 cup of steamed chopped asparagus
2 tbsp of feta cheese
Splash of milk or water
Salt and pepper

Method:

Pre heat broiler/grill.

Combine eggs and egg whites in a small bowl along with mint, basil, a splash of milk and a pinch of salt.

Coat a non-stick 8-inch sauté pan with cooking spray before adding the egg mixture to the pan.

Once the eggs begin to set gently pull the edges of the omelet towards the center of the pan using a rubber spatula.
As you pull the cooked egg toward the center gently tilt the pan so that the uncooked egg oozes towards the edges of the pan.

Once the omelet is looking set, it will still be wet on top.
Sprinkle your asparagus and feta on one half of the omelet.
Pop it under the broiler for about 45 seconds or until the egg is set.

Remove and fold the egg onto itself to create a half moon.
Hit it with a little pepper and enjoy!

Serves 1.

Pan Seared Chicken w/ Balsamic Strawberries and Feta Cheese

2009-03-14T14:58:00.000-07:00

Ingredients:

1 lb of thinly sliced, boneless, skinless chicken breast
1 heaping cup of chopped strawberries
2 tablespoons of basil
1 tbsp of mint
3 tbsp of feta cheese
1 tsp of balsamic glaze
2 tsp of olive oil
Salt and pepper to taste

Method:

In a small bowl combine the strawberries and balsamic glaze.
While they get to know each other you're gonna get started on the chicken.

Heat two teaspoons of olive oil in a large non stick saute pan over a medium high heat.
Season both sides of the chicken with salt and pepper and then get them into the pan.

Cook the chicken for two to three minutes per side, browning up each side as it cooks.
Once it's done, remove the chciken and plate it up.

Gently stir your herbs in with the strawberries and spoon a couble tablespoons over each chicken breast.
Top with a tbsp of feta cheese and enjoy.

Serves 4.

Curried Coconut Butternut Squash Soup

2009-03-14T14:52:00.000-07:00

Ingredients:

6 cups of butternut squash, cut into uniform chunks
About 5 cups of cold water
1/2 cup of low fat coconut milk
1 tbsp of GF curry powder
Salt to taste
1 tsp of orange zest

Method:

Place squash in a medium to large stock pot and add just enough cold water to cover your squash.
Add a nice fat pinch of salt and then turn the heat up to high and bring it all to a boil.

Once boiling, turn the heat down to low and simmer for about ten minutes or until your butternut squash is fork tender.
Turn off the heat.

Using a hand blender, puree squash until all the chunks are gone and you are left with a nice smooth, rich puree.

Stir in coconut milk, curry powder and season with salt and pepper.
Serve yourself a bowl and enjoy!!

Serves 6.

Fishermans Pie

2009-03-08T13:11:00.000-07:00

Taste Sensations:How To Make Fisherman's Pie

Ingredients:

1 onion
2 cloves
1 bay leaf
600ml milk
300ml cream
500g cod fillet
4 eggs, hard boiled and peeled
100g butter
45g GF plain flour
5 tbsp parsley, chopped
freshly grated nutmeg
1.25 kg potatoes, peeled and chopped
1 egg yolk
salt and pepper

Needed:

1 large pan
1 potato masher
1 large plate
1 shallow oven proof dish
1 medium pan
1 sieve
1 chopping board
1 knife
1 slotted spoon
1 fork

Method:

Stud the onion with the cloves.
Put it into a large pan with the bay leaf, 450ml of the milk, the cream and the cod. Place the pan on the stove bring to the boil and simmer for 8 minutes.

When the fish is cooked, lift it out of the pan with a slotted spoon, place it on a plate and leave it to cool.
Strain the liquid through a sieve into a bowl or jug

When the fish is cool enough to handle, break it up into large flakes, discarding the skin and the bones.

Sprinkle the fish over the bottom of the oven proof dish.

Slice the hard boiled eggs and place on top of the fish.

Melt 50g of the butter in a pan, add the flour and cook for 1 minute.

Gradually stir in the milk mixture we cooked the fish in, continually stirring to avoid any lumps forming, leave on the heat to cook for 5-6 minutes

When the sauce is cooked add the chopped parsley and season with nutmeg and salt and pepper.
Pour the sauce over the fish and egg mixture and leave to cool.

Place the peeled potatoes in a pan, cover with water, add salt, bring to the boil and simmer for about 20 minutes or until soft.

Add the rest of the butter, egg yolk, salt and pepper to the potatoes; gradually add the rest of the milk until you have a soft spreadable mixture.

Preheat the oven to 200ºc/gas mark 6.

Place the fish pie in the oven and cook until golden brown for about 35-40 minutes

Take the fish pie out of the oven and serve.

Thai Chicken Noodle soup

2009-03-08T12:57:00.000-07:00

Taste Sensations:How To Make Thai Chicken Noodle Soup

Ingredients:

750ml GF chicken stock or broth
1 ½ chicken breasts, cubed
1/2 tsp turmeric
4 tbsp GF Thai fish sauce
2 cloves of garlic, minced
1 small chilli, chopped
1 tsp brown sugar
160ml coconut milk
2 tbsp lime juice
100g bean sprouts
1 spring onion, sliced
a few coriander sprigs
2 tbsp chopped peanuts
150g rice noodles, soaked in water
2 tbsp sesame oil
salt and white pepper

Needed:

1 saucepan
1 wooden spoon
1 ladle

Method:

Pour the chicken stock into a large pan over a medium-high heat.
Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil.
Season with a little salt and white pepper.
Mix well and bring it to a simmer

Once the soup begins to simmer, add the chicken pieces.
Stir and bring back to a simmer. Cook for 5 minutes

Place noodles in a bowl and cover with cold water

After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.
Finally add the spring onions and stir again.

Just before serving pour in the lime juice.
Ladle some of the noodles into a soup bowl and cover with the soup.
To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.

Chicken and Vegetable Fricassee

2009-03-08T12:06:00.000-07:00

Main Dish:How To Make Chicken And Vegetable Fricassee

Ingredients:

1 kg whole chicken, cut in 8 pieces
90g butter
1 medium onion
1 medium carrot
8 mushrooms
1 small green capsicum
90g GF plain flour
250g GF chicken stock
salt and pepper
A sprig of herbs
1 bay leaf
Half tsp dried thyme
Half tsp cracked peppercorns
8 parsley stems
1 garlic glove, crushed

Needed:

1 sharp knife
1 cutting board
1 bowl for seasoning the chicken
2 large non-stick saucepan
1 ladle
1 fine strainer for the sauce

Method:

Dice the vegetables.

Make your fresh sachet of herbs, or 'Bouquet Garni'.
Mix all the herbs together.
Place them onto the cheesecloth.
Bring all the sides of the cloth together and tie at the top

First, prepare the chicken by seasoning all the pieces evenly with salt and pepper in the mixing bowl.

In one of the pans, melt the butter and then sauté the chicken for a couple of minutes, then remove from the pan.
In the same pan, sauté the diced vegetables and continue to sauté until the onions are translucent.
(Sauté is an ancient cooking technique initially started by the Chinese which allows food to cook quickly in oil or butter over high heat.)

Sprinkle the measured GF plain flour into a pan of melted butter and stir to make a roux.
The flour must be stirred continuously to avoid burning.

Pour in the white wine to deglaze the pan!
Add the GF chicken stock and cook for another 2 minutes, on medium heat.
Now add the sautéd chicken and vegetables with the sachet of herbs.
Cover the pot and simmer until done, which should take about 40 minutes.

Check the chicken is cooked by piercing a sharp knife into a couple of different parts of the chicken. If the juices which run out are clear, it is done and should be tender.
If it is still a bit pinkish, leave to cook for a few more minutes.

Remove the chicken from the pan and keep it on a warmed plate.
Strain the sauce and place it in a clean, unused pan.
Add the cream and bring the sauce to a simmer.
Add the nutmeg for a slightly piquant taste.
Now, treat yourself to a taste of the sauce and adjust the seasoning if necessary. Return the warm chicken pieces to the pan with the sauce and reheat very gently.

Serve immediately with GF thick cut bread or rest the chicken on bed of white rice, garnishing with the sauce.

Adai or Lentil Crepes

2009-03-08T11:31:00.000-07:00

Indian Cuisine:How To Make Adai (Lentil Crepes)

Ingredients:

1/4 cup Rice
1/4 cup Chana Daal
1/4 cup Whole Green Mung
1/4 Toor Daal
1/2 small Onion
1 Green Chili , Optional
few Springs of Cilantro
1 sprig Curry Leaves
1 pinch Asofoetida
Salt
15 to 20 Black Peppercorns
1/2 inch Ginger
1/2 tsp Fenugreek Seeds
1 cup Water
Oil

Method:

Wash and soak all our daals, the rice and the seeds for about an hour.
Strain in a sieve and add to the blender to be ground.
Put everything in together.
The daals, the green chilis, the peppercorn, the onion, ginger, a little bit of salt and hing and the curry leaves, and the cilantro

Add a bit of the water and grind a little at a time.

Grind to a batter consistency, like a pancake mix.

Heat up a skillet or tawa.
Season with a little oil.

If you have a flat pan it works the best.

Then you wipe it.

Pour batter into the middle, in a circular motion spread outwards.

Allow to brown before turning (evidence should be visible)

Drizzle some oil on it before turning so that it cooks.

Using a Spatula just loosen the edges and flip to the other side.

Allow to cook on this side for a couple of minutes.

These taste best warm.

Serve with some chutney powder mixed with oil.
It can be bought at any Indian store.
It just tastes wonderful!

Spicy Lentil Soup

2009-03-08T11:13:00.000-07:00

Indian Cuisine:How To Make Lentil Soup

Ingredients:

35g lentils (small orange type)
4 medium tomatoes
100 ml olive oil
1 large bunch flat-leaf parsley
2 to 3 garlic cloves, peeled
1 dessert spoon cumin seeds (or ground cumin)
1 dessert spoon sweet paprika
1 tsp hot chilli flakes or powder
Salt

Needed:

1 ltr water (approx)
1 medium pot with lid
1 chopping board
1 large knife
1 small knife
1 wooden spoon
1 colander
Kitchen paper

Method:

Place the lentils in the colander and rinse them well under a cold tap.
Drain and shake off any excess water.

Remove the cores from the tomatoes then dice them into approximately 1 centimetre cubes

Finely chop the garlic.

Over a medium heat, warm the oil in a cooking pot

When hot, add the chopped garlic and cook for roughly one minute, stirring continuously to prevent burning

Add the cumin seeds, paprika and chilli flakes and stir for a further minute

Add the tomatoes, turn the heat up slightly and stew for approximately 3 minutes.

Add the strained lentils and stir well.

Pour about a litre of water into the pan, bring back to a boil and cover.

When boiling, turn down the heat to a simmer and cook for roughly thirty minutes or until the lentils are soft

Rinse the parsley under a cold tap and pat it dry with some kitchen paper.
Spread it along a cutting board and chop coarsely, discarding any of the larger stalks.

After thirty minutes, add some salt to season, the chopped parsley and more water if desired

Ladle the lentil soup into bowls and serve with warm, GF crusty bread.

Spicy Bombay Potatoes

2009-03-08T10:57:00.000-07:00

Indian Cuisine:How To Make Bombay Potatoes

Ingredients:

2 tbsp Cooking Oil
500g Potatoes , parboiled
1 tsp Mustard Seeds
1 Bay Leaf
1/2 Inch piece of ginger , grated
1 medium Onion , Peeled and sliced
1/2 tsp Turmeric Powder
1 tsp Coriander powder
1/2 tsp Chilli Powder
pinch Salt
1 tsp Lemon juice
1 tbsp Fresh coriander leaves , roughly chopped
1 tsp Grated garlic
2 tomatoes , chopped

Needed:

1 knife
1 colinder
1 wok or frying pan
1 wooden or metal spoon

Method:

Boil the potatoes in their skin.
Put them in a colander and run cold water over them.
Peel the potatoes and cut them into 2 inch sized pieces.
Keep aside.

Heat the oil in a wok

Add mustard seeds and Bay leaf.
Allow the seeds to splutter.
It is a good idea to keep the lid on here, as seeds jump all over if you don't.

Add the ginger and onions. Fry until the onion is medium brown.

Turn the heat down and add all ground spices.
Give a quick stir to release flavours.

Add the potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices.

Cook for a further 5 minutes on a low to medium heat, stirring gently from time to time, taking care not to break the potatoes

Add coriander leaves and serve hot

Tarka Dal

2009-03-08T10:35:00.000-07:00

Indian Cuisine:How To Make Tarka Dal

Ingredients:

300g red dal or lentils
850ml water
1 tsp turmeric
1/4 tsp ground coriander
30g butter
1/4 tsp cumin seeds
1/4 tsp asafoetida
1 medium onion
2 cloves garlic
1/4 tsp chilli powder
1/2 tsp garam masala
15-20g of fresh coriander leaves

Needed:

1 frying pan
1 spatula
1 sharp knife
1 teaspoon

Method:

Put 300g of red dal into a sieve, and rinse with cool water under a tap, until the water runs almost clear.

Bring 850ml of water to the boil in a non-stick pan, and add the lentils.
Then, straight away add a teaspoon of turmeric and 1/4 teaspoon of ground coriander. Stir, then leave to bubble gently for 15 to 20 minutes, until the lentils are soft, and the water is frothy.
Stir occasionally.

Cut the ends off a medium onion, and finely chop.

Crush 2 cloves of garlic slightly.
Remove the skin, and finely chop.

Add the chopped onion and garlic to the frying pan, and fry until the onion starts to brown.
This will take about 6 minutes.

Over a medium heat, melt butter in a non-stick frying pan.
Then, add 1/4 teaspoon of cumin seeds, and about a 1/4 teaspoon of asafoetida.

Sprinkle in 1/4 teaspoon of chilli powder.
Keep stirring.

Add the boiled lentils to the pan.
Keep frying for another 3-4 minutes.
The lentils will absorb the flavours of the butter and spices.

Add half a teaspoon of Garam Masala, and stir.
Take the pan off the heat.

Top the dal with a knob of butter, and scatter some fresh chopped coriander leaves to garnish.

BBQ'd New Potato Salad

2009-03-08T10:19:00.000-07:00

British Food:How To Make New Potato Salad

Ingrefdients:

500g new potatoes
4 tbsp olive oil
2 spring onions , thinly sliced
4 bacon slices , (optional)
salt and pepper
1 tbsp crème fraiche
½ tbsp GF whole grain mustard
2 tbsp red wine vinegar
80 large olive oil

Needed:

1 saucepan
1 slotted spoon
1 tray
1 bowl
1 spoon
tongs
1 cutting board
1 knife
1 metal spatula
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

Method:

When using a charcoal BBQ light it 30-45 mins before you plan to cook.
It is ready to cook on when there are no more flames and the charcoal has turned white.
When using a gas BBQ, light and turn it to the highest setting. Leave it for 15-20 mins to heat.

Place the potatoes in a saucepan on the hob and cover with cold water.
Turn the heat to high and allow to boil.
When boiling turn down to a simmer and cook for roughly 20 mins until the potatoes are soft.
Take them out and place on a tray.

Slice all of the potatoes in half.
A quick tip: allow them to cool before cutting them as it will be easier

Place the potatoes back on baking tray and drizzle over the olive oil.
Season generously with salt and pepper and combine well using your hands.

Add the mustard to the crème fraiche.
Then add the vinegar and add 2 tbsp of olive oil, slowly whisking. Keep whisking when adding the oil as it won't emulsify.
Keep adding and whisking until the oil is used.
Season with salt pepper and whisk again.

Individually place the potatoes onto the grill, face down.
Then place the bacon onto the grill.
After roughly 3 mins, turn the potatoes and bacon.
If they are many flames move the bacon to a cooler part of the grill.
When grilled remove from the barbecue

Place the grilled bacon on the chopping board.
Then taking a large knife, slice the bacon, thinly, lengthways

Put the potatoes into a large bowl.
Add the slices of bacon, the spring onions and pour in the vinaigrette.
Then with your spoon, combine it all together

This potato salad goes wonderfully with any barbecued meats or fish.

Ragout of Lamb

2009-03-08T10:04:00.000-07:00

Lamb:How To Make A Ragout Of Lamb

Ingredients:

900g of leg or shoulder of lamb
4 tbsp olive oil
2 onions, roughly chopped
6 cloves of garlic, crushed
1 tbsp plain flour
500ml GF chicken stock
6 sprigs of thyme
2 bay leaves
2 tbsp chopped parsley
1 tbsp paprika
350 g new potatoes, scrubbed
2 tomatoes
300 g pumpkin
freshly ground black pepper
salt
ice

Needed:

1 flameproof casserole dish
1 knife
1 slotted spoon
1 measuring jug
1 plate or tray
1 spoon
1 bowl
1 fork
1 chopping board
1 saucepan

Method:

Preheat the oven Set the temperature to 170ºC (325ºF/ gas mark 3).

Trim off any excess fat then cut the lamb into 2cm cubes.
Season with salt and pepper.

Using a sharp knife, remove the stem and mark an 'x' at the other end of both tomatoes.
Bring a saucepan of water to the boil and prepare a bowl with iced water.

To skin the tomatoes, place them in the saucepan of boiling water and leave for 20 seconds.
Then put them into the iced water.
Remove from the water, peel off the skin and cut both tomatoes into chunks.

Heat up the oil in a casserole dish and add the lamb.
Cook until nicely browned then remove with a slotted spoon and put it aside.
It is recommendable to brown the lamb in two batches.

Next add the onions and cook for about 10 minutes or until lightly browned.
Add the garlic and stir briefly while cooking.

Stir in the GF Plain Flour to soak up all the juices and slowly pour in the stock while continually stirring.

When the liquid begins to simmer, add the lamb, paprika, thyme, bay leaves, tomatoes and season with salt and pepper.

Once the stock begins to simmer again, put the lid on and place the dish in the oven and cook for 1 hour

Meanwhile, cut the potatoes in half and skin and chop the pumpkin into cubes.

After the hour has passed, remove the casserole dish from the oven.
Add the potatoes and pumpkin, cover and return the dish to the oven to cook for a further hour.

Once thoroughly cooked, adjust the seasoning of the ragout if needed, garnish with a sprinkle of fresh parsley and serve

Sheperds Pie

2009-03-08T09:43:00.000-07:00

Taste Sensations:How To Make Shepherd's Pie

Ingredients:

500g potatoes for mashing
50g grated cheddar cheese
1 tbsp vegetable oil
1 onion, diced
2 carrots, diced
2 sticks of celery, sliced
1 kg minced Lamb
30ml GF beef broth or stock
1 tbsp GF Plain Flour combined with 1 tbsp of butter
150g butter
salt and pepper to season
100ml milk

NEEDED:

1 large skillet
1 large saucepan
1 baking dish 15cm deep
1 bowl
1 spatula or spoon
1 strainer
1 potato masher

Method:

Put some oil in a skillet and sauté the onions.
When they are soft and starting to brown, remove them from the skillet using a slotted spoon and set to one side.

Sauté the carrots and celery until they start to brown.

Set the temperature of the oven at 220ºC

Heat the oil with 50 grams of butter and add the meat, stirring it until it browns.

As it browns add the carrots and celery.

When the meat has browned add the GF stock and stir well.

Stir in the butter and GF flour mixture (Rue) to thicken the stock. Cook for a further couple of minutes and set the pan to one side.

Boil the potatoes in salted water until soft.

When the potatoes are soft, drain out the water and mash them with half of the remaining butter and grated cheese.
If it is too thick add a little milk.
When it has reached a smooth consistency stir in a pinch of salt and pepper to season.

Stir in the sautéed onions

Transfer the meat into the baking dish. Spread it out to make an even layer.
Spoon over the mashed potato and tease the surface with a fork to create some texture.
To finish, brush on the last of the melted butter.

Place the shepherds pie in the oven for half an hour.
Check the shepherds pie from time to time to make sure the potato isn't burning.

Serving suggestion:

This is a complete meal in itself and you shouldn't need anything else but if you like it can be served with peas

Lamb Madras Curry

2009-03-08T09:18:00.000-07:00

Lamb:How To Make Lamb Madras

Ingredients:

1 onion
2 cloves garlic
1 green chilli
2 tsp GF curry paste or powder
250 g lean lamb leg steak , diced
2 tbsp vegetable or groundnut oil
¼ tsp turmeric
¼ tsp salt
450 ml water
2-3 cm root ginger

Needed:

1 Tablespoon
1 Teaspoon
1 Chopping board for lamb
1 Chopping board for vegetables
1 A large knife, for the lamb
1 A small knife, for the vegetables
1 Mixing bowl
1 roll Kitchen foil
1 Fine grater
1 Large non-stick pan with a lid
some Plates
1 Wooden spoon

Method:

Chop lean lamb into bite size pieces.
Trim off any fatty bits as you go, and throw them away.

Add the lamb to a mixing bowl with 2 teaspoons of GF curry paste or powder.
Use your hands to mix the two.
Make sure the lamb is thoroughly coated.
Wash your hands, cover the bowl with foil, and put it in a refrigerator.
Leave it to marinate for a minimum of 2 hours, but ideally overnight.

Cut a medium sized onion in half, remove the peel, and finely chop.

Crush two cloves of garlic with the flat of a knife blade to help you remove the skin, and chop.

Cut a green chilli in half.
Unless you want a hotter curry, use the knife to take out the seeds.
Then, finely chop the chilli.
Chilli juices can burn your skin so when you've finished, wash your hands.

Peel 2 to 3 centimetres, or 1 inch, of fresh root ginger.
Then, grate it until you have about a teaspoonful

Remove the lamb from the refrigerator.
Heat a non-stick pan over a medium heat.
This should take about a minute.
Add 1 tablespoon of vegetable oil, followed by the marinated lamb.
Fry for 6-8 minutes, until the outside of the lamb is brown.
Then, remove it from the pan, and set it aside for later.

Heat one further tablespoon of oil in the pan, over a medium heat.
Now add in the chopped onion, garlic and chilli, and stir for another 8 minutes.

Stir in 1/4 teaspoon of turmeric, and 1/4 teaspoon of salt.

Return the browned lamb to the pan, and stir.

Straight after the lamb, add 450ml of water, and stir again.

Cover the pan, and reduce the heat of the hob until the dish is bubbling gently. Keep the pan simmering for 15-20 minutes, or until the lamb is tender.
Stir occasionally.
Check that the lamb is cooked.
It should be soft, break easily, and you shouldn't be able to see any pink.
If it needs to cook a little longer, add another 100 to 150ml of water, and cook for a further 10 to 15 minutes.

Stir in the grated ginger.

Lamb Madras should be served with basmati rice or fresh GF naan bread (See recipe on this blog)

Beef in Black Bean Sauce

2009-03-07T17:53:00.000-08:00

Taste Sensations:How To Make Beef In Black Bean Sauce

Ingredients:

300 g beef fillet steak, cubed
4 tbsp peanut or vegetable oil
2 tbsp fermented black beans, washed and dried (Chinese Salted Black Beans)
2 cloves of garlic, minced
2 cm ginger, grated
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 ½ tsp sugar
1 ½ tsp corn flour
5 tbsp GF chicken stock or water
1 onion, sliced

Needed:

1 wok
1 wooden spoon
2 spoons

Method:

Using the back of your spoon squash the beans into a paste.
Add the ginger and garlic and mix well

Into the bowl of sugar add the soy sauce, vinegar, corn flour and using your spoon mix together well.

Pour the oil into a heated wok and spoon in the beef little by little.
This is to ensure that the wok does not cool down.
If you have a very high flame you will not need to cook the beef in batches.
Let the meat cook for a few minutes before adding the next batch.
Repeat until all the beef is fried.

To the beef add the bean mixture and stir, making sure that all the meat is evenly coated. Then add the onions, soy mix, the GF chicken stock and stir thoroughly.
When it has thickened, remove it from the heat.

Serve the meat into two bowls on top of a bed of steamed rice and garnish with a sprig of basil.

Beef Stroganoff

2009-03-07T17:14:00.000-08:00

Beef:How To Make Beef Stroganoff

Ingredients:

1 tbsp Olive Oil
500 g rump/ fillet steak
110 g butter
1 medium Onion
2 garlic cloves
300 g button mushrooms
280 ml GF beef stock
2 small glasses of red wine
1 tsp GF Worchestershire sauce
280 ml sour cream
salt and pepper
pinch paprika

Method:

Cut steak into strips.
Finely dice 1 onion, crush and chop 2 garlic cloves.

Heat the olive oil in a heavy cast iron pan.
When hot add the steak pieces and season well with salt and pepper.
Flash fry for a minute, remove from pan and set aside.

In the same pan melt butter, add the onions and garlic and cook for roughly 2 minutes until soft.

Add button mushrooms, season again.
When the mushrooms begin to soften return the beef to the pan, add GF beef stock, 2 small glasses of red wine and 1 tsp of GF Worcestershire Sauce.

Lastly stir in sour cream and a pinch of paprika.
Leave to simmer for 10 minutes.

Serve with white rice, crusty GF bread, or even mashed potato.
For a finishing touch sprinkle with chopped parsley.

Balsamic Roasted Beetroot with Garlic and Thyme

2009-03-07T16:56:00.000-08:00

Side Dishes:How To Make Balsamic Roasted Beetroot With Garlic And Thyme

Ingredients:

750 g raw beetroot , peeled
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
1 clove of garlic , finely chopped
½ tsp sea salt
½ tsp black peppercorns , coarsely crushed
2 sprigs fresh thyme
25 g butter, cubed

Needed:

1 sharp knife
1 roasting tin
1 small bowl
1 cutting board
1 spoon
tinfoil
1 small vegetable knife

Method:

Set the oven to 220ºC (425ºF/ gas mark 7).

Cut the beetroot in half, or into quarters if they are large.
Spread the pieces out in a single layer over the base of the roasting tin and tuck in the sprigs of thyme.

Put the oil, vinegar, lemon juice, garlic, salt and pepper into a small bowl and mix well

Pour the mixture over the beetroot and stir to coat each one.

Sprinkle the cubed butter over the beetroot and cover the roasting tin with foil

Place the beetroot in the preheated oven and roast for about 45 minutes.
After this time, use a small sharp knife to check if the beetroot is ready.
It needs to be tender but still slightly firm in the centre.

Place the beetroot onto a serving plate and drizzle some of the remaining dressing from the roasting tin around it.
Add some more sprigs of thyme to garnish and serve immediately.

Minced Beef Rosti (AKA Meatloaf)

2009-03-07T16:44:00.000-08:00

Main Dish:How To Make Minced Meat Rosti

Ingredients:

1 kg minced meat
100 ml olive oil
4 garlic cloves, chopped
1 sprig of parsley, roughly chopped
1 tsp cinnamon
2 tsp GF curry powder
1 tsp nutmeg
2 tsp salt

Needed:

1 large bowl
1 moulded tin 11in approx long
1 wooden spoon
1 medium knife

Method:

Preheat the oven
Set the oven to 200ºC (400ºF/ gas mark 6)

Put the minced meat into the large bowl.
Add the chopped garlic, GF curry powder, cinnamon, nutmeg, olive oil, salt and parsley and mix thoroughly with your hands.

Spoon the mix into the mould. Distribute it evenly and then press firmly down on the meat to compact it and remove any air.

Put the tin in the oven and cook for 40 minutes.
To check if it's cooked, insert the knife into the mix.
If you can see the juice of the meat coming out leave it to cook for an extra 10 minutes.
When cooked through, remove from the oven.

Take the rosti out of the mould, cut it into portions and serve.
As a serving suggestion, you can accompany it with plain rice and a fresh tomato sauce or with just a fresh green salad.

Rice Stuffed Butternut Squash

2009-03-07T16:35:00.000-08:00

Main Dish:How To Make Roasted Butternut Squash With Rice

Ingredients:

1 butternut squash
4 tbsp olive oil
1 onion, finely chopped
150 g rice
1 handful of black olives, stoned and chopped
150 g feta cheese, chopped
4 tbsp parsley, chopped
salt and pepper

Needed:

1 large sharp knife
1 tablespoon
1 pastry brush
1 baking tray
1 saucepan
1 wooden spoon
1 bowl
1 chopping board

Method:

Preheat the oven
Set the temperature to 200ºC

Cut the squash in half lengthways and scoop out the seeds with a spoon.
Place the two halves on a baking tray, brush with olive oil and season with salt and pepper.
Put the tray on the middle shelf of the oven and bake for 45 minutes.

Pour 2 tablespoons of olive oil into a saucepan on a medium heat.
Add the onion and sweat for 4 minutes. Add the rice and cook for a further minute, whilst stirring continually.
Then add enough boiling water to cover the rice and onion.
Bring to the boil and simmer gently for around 15 minutes until the rice is cooked.

Transfer the rice into a bowl. Add the black olives, feta cheese and chopped parsley.
Season with salt and pepper and mix well.

Hollow out a little of the squash.
Add it to the rice and mix in.
Then generously spoon the rice mixture into each squash half.
Return the stuffed squash to the oven for 5 minutes to heat it through and soften the feta cheese.

Serve immediately.

Crispy Duck

2009-03-07T16:21:00.000-08:00

Main Dish:How To Make Crispy Duck

Ingredients:

1 whole duck , roughly 2kg in weight
60 ml sake or rice wine
4 tbsp honey
1 tbsp grated ginger
1 tbsp miso
salt and pepper

Needed:

1 saucepan
1 spoon
1 brush
2 trays
1 rack
paper towels
1 wooden skewer
tongs
1 bowl

Method:

Preheat the oven
Set your oven to 180°C ( 350ºF/ gas mark 4) in preparation for roasting the duck.

Thoroughly dry the duck by dabbing it gently with some paper towel.
This will help to make the bird more crispy.
Then using a wooden skewer, prick the upper part of the breast and in between the breast and thigh.
This helps the fat to escape more easily.
Season with salt, which helps the skin to crisp, and then with pepper.

Place the duck onto a rack over a baking tray and put it into the oven for 1.5 hours.
After roughly 30-40 minutes, it is important to drain off the fat that will accumulate in the roasting tray.
Remove the tray from the oven, using your tongs and put the duck aside for a moment. Then carefully pour off the fat from the baking tray, into a bowl.
Return the duck to the rack and transfer it back into the oven.
You will need to do this a few times during the cooking period.

Put a small saucepan on medium heat.
Add the sake, honey, the grated ginger and the GF miso.
Bring it to a boil, stirring occasionally and let it cook for roughly 3-4 minutes, now stirring continuously.
Then remove it from the heat.

After about 1.5 hours, remove the duck and brush it thoroughly with the honey/ginger sauce.
Put it back into the oven for a further 5-7 minutes.
Then remove once more and brush generously again with the glaze.
Repeat this process one more time, until the skin has become a lovely, crispy, brown colour.
Then take it out of the oven.

Your roasted duck is now ready to serve!
It goes extremely well with rice or Asian vegetables and GF Rice noodles. Enjoy!

Pork Sirloin with Parmesan Cheese Sauce

2009-03-07T15:52:00.000-08:00

Pork:How To Make Pork Sirloin With Parmesan Sauce

Ingredients:

2 pieces of pork sirloin (or 1kg/2.2lb)
50 g rosemary and thyme, mixed
4 tbsp olive oil
250 ml cream
4 tbsp grated parmesan cheese
salt to taste

Needed:

1 large plate
1 medium frying pan
1 large knife
1 cooking tray
1 chopping board
1 tablespoon
2 forks

Method:

Remove all the visible fat from the meat.
Put the rosemary and thyme mixture into the large plate and press one side of the meat into the mixture to cover in herbs.

Place the frying pan on a medium-high heat and add the olive oil.
When hot, add the 2 pieces of pork and cook for 5 minutes.
Turn the pieces and cook for another 5 minutes.
Season to your taste with salt.
Repeat the same process with the other 2 sides of the meat, seasoning with salt.
After 15 minutes in total, remove from the heat.

Add the cream to the parmesan cheese and stir, until well mixed

Preheat the oven.
Set the temperature to 210ºC (410ºF/ gas mark 6).

Slice the pork sirloin into 1.5cm thick slices.
Place the slices into the cooking tray.
Repeat the same process with the other piece of pork sirloin, slicing it, and placing it into the cooking tray.
Pour the parmesan sauce over the pork meat, covering every slice.
Place it in the oven for 15 minutes to finish cooking and then remove

Divide the pork between separate plates and smother in parmesan sauce.
It can be served with potato chips, roasted tomatoes or jacket potatoes.

Summer Fruit Brulee

2009-03-07T15:27:00.000-08:00

Fruit:How To Make Summer Fruit Brulee

Ingredients:

700 g frozen berry fruits
110 g castor sugar
280 ml whipping cream
300 g greek yoghurt
180 g demerera sugar

Needed:

1 small pan
1 serving dish
1 large wooden spoon
1 sieve
1 electric beater or whisk
1 blow torch

Method:

Begin by putting all of the frozen fruit into a small pan and add the castor sugar.

Place the pan onto a medium heat and stir for 3-5 minutes until the sugar begins to melt (do not stir too much as this will result in the fruit turning to pulp)

Remove the pan of fruit and transfer onto a serving dish

Using the sieve, drain any excess liquid from the fruit mixture.

Put the fruit mixture aside and allow to cool

As the fruit mixture is cooling, whip the cream until it becomes thick

Add the Greek yoghurt to the cream and pour the topping all over the fruit

Cover with cling film and leave standing for two hours

A couple of hours before you wish to serve, cover the topping with the Demerera sugar.

Finally, use a blow torch to caramelise the sugar coating until it turns golden-brown.
Transfer the brulee into the fridge until you wish to serve

Serve a generous slice onto a serving plate and garnish with a few fresh berries and a sprinkling of icing sugar.

Malai Kulfi (Indian Ice Cream)

2009-03-07T14:39:00.000-08:00

Indian Cuisine:How To Make Malai Kulfi

Ingredients:

410 g Evaporated Milk , chilled for at least 8 hours
200 ml Double cream
1 cups Sugar
2 Green Cardamoms , crushed
1/4 cup Pistachios , chopped

Needed:

1 Whisk
1 Large Bowl
1 Freezer

Method:

Add the chilled evaporated milk into a large bowl and whisk with an electric whisk until you have double the original amount.

In a separate bowl, whip the double cream and sugar.
Now gently fold the whipped double cream into the beaten evaporated milk.

Add the pistachions and cardamom gently fold them into the cream mixture

Pour the mixture in an air tight container and place in the freezer until the Kulfi mixture is semi-set

When you have a semi-set mixture, remove the container from the freezer and beat the Kulfi for 5-7 minutes

Place it back in the freezer until the time you require it for serving.

Chocolate Panna Cotta

2009-03-07T13:54:00.000-08:00

Italian Food:How To Make Chocolate Panna Cotta

Ingredients:

400ml cream
200ml milk
40g sugar
a pinch of salt
120g GF dark chocolate, chopped
3 half gelatin sheets or 14g of gelatin powder

Needed:

1 saucepan
1 whisk
1 small bowl of cold water
6 lightly oiled moulds

Method:

Heat the basic ingredients
Pour the cream into the saucepan, add the milk, sugar and salt and warm on a medium heat.

Combine the chocolate
Before the mixture boils, add the chocolate, turn the heat off and whisk thoroughly. When well combined, remove the pan from the heat

Melt the gelatin
Put the gelatin sheets into a bowl of cold water and leave for approximately 1 minute.
When soft, remove and squeeze out excess water.
Add the gelatin to the chocolate mixture and whisk well.

Pour into moulds
Put the moulds onto a tray and fill each one nearly to the top with the chocolate mixture.

Put the panna cotta in the fridge and leave overnight to chill.

Remove from the moulds and serve
Run a knife around the inside of each mould and dip in warm water to help release them.
Drop them onto a serving plate, drizzle over some raspberry sauce.

Chocolate Mousse dessert

2009-03-02T07:23:00.000-08:00

CHOCOLATE MOUSSE RECIPE
by cookshow-intl

Ingredients:

12 eggs
400g of dark 70% chocolate

Method:

Seperate the eggs

Break the chocolate in small pieces and put it to melt slowly.

Once it's melted, add the egg yolk and mix it gently.

Whisk the egg white to stiff peaks and add to the chcolate/yolk mix.

Mix it until it becomes soft and liquid.

Fill some glasses with the chocolate mousse.
Grate some chocolate on top of each glass (if you want to mix colours you can take a different type of chocolate), that will create nuggets on top of the chocolate mousse.

Cover the glasses with a plastic film and put the chocolate mousse in the fridge for at least 1 hour.

Your chocolate mousse is ready to serve

FRITTATA OMELETTE

2009-03-02T07:11:00.000-08:00

FRITTATA OMELETTE
by cookshow-intl

Ingredients:

8 eggs
6 strips bacon
1 clove garlic
1 potato
1 bunch Swiss chard
1/3 cup grated parmesan cheese
1/2 tsp red pepper flakes
salt & pepper

Mushroom Stuffed Chicken Breasts

2009-03-02T06:42:00.000-08:00

Ms Glaze Chiken breast stuffed with wild mushrooms
by cookshow-intl

Ingredients:

1 big basket mixed wild mushrooms (chanterelles, shitakes, white, etc.)
1 cup GF chicken stock
4 tbsp butter
2 shallot thinly sliced
1/4 tsp dried thyme
4 boneless, skinless chicken breasts
2-3 Tablespoons crème fraîche
2 Tablespoons olive oil
1/2 cup champagne or fruity/dry white wine
salt and pepper

Method:

1. Clean mushrooms and remove any sand.
Slice.
Save a few whole for presentation.

2. Melt half the butter in a frying pan on medium high heat with one tablespoon olive oil.
Cook shallots until transluscent then add mushrooms.
Cook for 4 minutes longer or until tender.
Remove to a plate to cool.

3. Pull off petit filets from chicken breasts (the thin strip).
Make a pocket in each breast by slitting along the thick edge 2/3rd's down and 2/3rd's across.
Do not cut all the way through!

4. Fill each pocket with 2-3 Tablespoons of sliced mushrooms.

5. Melt remaining butter and olive oil in a non-stick skillet on medium high heat. When fat is hot add chicken and brown on each side.
Cook 6-8 minutes until they are nicely browned (flip once).

6. Remove chicken breasts and add wine.
Let reduce by half.
Add chicken stock and reduce again by half.

7. Whisk creme fraiche into sauce and let it reduce until slighly thickened.
It should coat the back of a spoon.

8. Add chicken breasts back to sauce and allow to simmer for another two minutes basting the chicken breasts a few times to give a glaze.

9. Remove breasts to serving plates, reduce sauce more if desired and spoon over chicken!

Mushroom Risotto

2009-03-02T06:35:00.000-08:00

Mushroom Risotto de Pino Ficara
by cookshow-intl

Ingredients:

100g butter
200g Arborio Rice
250ml dry white wine
mushrooms
50g grated parmesan
1.5 Litres GF vegetable stock - hot

Method:

When the rice is cooked (al dente) add butter, parmesan and the cooked mushroom. Stir, cover and let rest for 5 minutes.

Serve the risotto with mushrooms immediately

PS:

For a good risotto with mushrooms, it's good to use different kind of fresh mushrooms (always cook them before adding them to the rice), also very good to use dried porcini mushroom reconsituted in hot water or GF stock.

SHRIMP RISOTTO

2009-03-02T06:27:00.000-08:00

Seafood risotto
by cookshow-intl

Ingredients:

100g butter
200g Arborio Rice
250ml dry white wine
100g cooked leeks
50g grated parmesan
1.5 Litres GF vegetable stock - hot

When the rice is cooked (al dente) add butter, parsley and shrimp.
Stir, cover and let rest for 5 minutes.

Serve the seafood risotto immediately!

Chicken Bake Parmesan

2009-03-02T06:13:00.000-08:00

CHICKEN PARMESAN BAKE
by cookshow-intl

Ingredients:

olive oil
garlic
black & red pepper
chicken breast
tomato sauce
basil
mozarella
parmesan
GF croutons

Ham and Green Pea Soup

2009-03-02T06:06:00.000-08:00

Ham & greens Soup, a cooking video.
by cookshow-intl

Ingredients:

1 Pound white beans, soaked overnight.

2 Medium onions diced

1 Pound country ham diced

3 Cloves minced Garlic

1 Bay leaf

4 Cups home made GF chicken stock

2 handfuls shredded greens - collards, spinach, swiss chard

Method:

Soak the beans overnight with enough water to cover and a pinch of salt.
Drain beans and set aside.
Cook onion in a little oil, just until translucent, then add diced ham and garlic.
Cook for a minute or two - don’t burn the onion or garlic.
Add bay leaf, & chicken stock and cook for 1-1.5 hours over medium low heat.
If additional liquid is needed during cooking, you can add more stock or water.
Soup is done when beans are tender.
Just before serving add shredded greens to pot and cook for 5 minutes or less.

Rosemary Garlic Potato Pocket

2009-03-02T05:07:00.000-08:00

How to make a Rosemary Garlic Potato Pocket
by cookshow-intl

Ingredients:

2 1/2 lbs red potatoes, in 1 inch chunks
12 garlic cloves
2 tbsp Olive oil
2 sprigs Rosemary, chopped
Salt and pepper to taste

Method:

1. Preheat grill to medium heat

2. In a large bowl add potatoes, garlic, olive oil, rosemary, and salt and pepper.

3. Toss to marinate.

4. Pour the potato onto a two layered sheet of heavy duty tin foil and add a sprig of rosemary and fold close.

5. Place on the grill for about 30 minutes, turning once half way through.

6. Before serving cut an X on top of the foil to release any steam and carefully open and serve.

Spiced Lamb Kabobs

2009-03-02T04:55:00.000-08:00

How to make Spiced Lamb Kabobs
by cookshow-intl

Ingredients:

3 lbs boneless leg of lamb, cut into chunks
6 garlic cloves, minced
1/4 cup olive oil
4 tbsp flat leaf parsley, minced
2 tbsp oregano leaves, minced
1 tbsp ground coriander
2 tsp ginger, minced
2 tsp paprika
2 tsp salt
1 tsp ground black pepper
1/2 tsp turmeric
16 bamboo skewers, soaked in water.

Method:

1. To a bowl combine olive oil, garlic, parsley, oregano, ginger, coriander, paprika, turmeric and season with salt and pepper.

2. Now add the lamb cut into chunks.

3. Thread the lamb pieces onto soaked bamboo skewers and marinate for 2 to 12 hours.

4. Preheat the grill to medium high heat.

5. Grill until medium rare about 2-3 minutes on each side, or to your desired doneness.

Prosciutto and Red Spinach Grilled Goat Cheese Sandwich

2009-03-02T03:59:00.000-08:00

Prosciutto and Red Spinach Grilled Goat Cheese Sandwich
by cookshow-intl

Ingredients:

Goat Cheese Walnut Spread
-------------------------
6 oz walnut halves
6 oz crumbled goat cheese, room temperature
1/4 teaspoon rosemary leaves, minced
1 tablespoon honey

Sandwiches
----------
2 tablespoon unsalted butter
2 medium shallots, peeled and sliced thinly
10-12 thin slices of prosciutto
4 slices of Gluten Free bread
1 bunch of red spinach, rinsed very well and dried

Method:

1. Pre-heat oven to 350 degrees F.
Spread the walnuts out in a single layer on a baking sheet.
Toast them in the oven 8-10 minutes until fragrant.

2. Choose 12 of the nicest looking walnuts and set them aside.
Using a mini food processor or mortar and pestle grind the remaining walnuts until well ground.
It should resemble finely ground coffee.
Do not over grind them as they will become pasty.

3. In a small bowl add the ground walnuts, goats cheese, rosemary leaves and honey and mix them together very well.
Set aside.

Sandwiches:

1. Melt 1 tablespoon butter over medium-low heat.
Add shallots to the pan and, stirring often, cook them until golden brown.
Approx. 15-20 minutes.
Do nut be tempted to turn up the heat and speed the process along.
They will fry and not caramelize properly.

2. Remove shallots from butter ( leave the butter in the pan) and set them to the side on a paper towel lined plate to drain.
Roughly chop the spinach stems and all.
Turn up heat to medium and add the remaining butter and the spinach with a pinch of salt.
Quickly wilt the spinach for 1 or 2 minutes then remove from heat.
Add the shallots to the spinach and mix well.

4. Lay the prosciutto slices on two pieces of Gluten Free bread.
Then divide the shallot and spinach mixture onto each prosciutto lined slice of bread.
Spread it around in an even layer.
The prosciutto slices will act as a barrier to protect the bread from the moisture in the spinach mixture.

5. Spread the prepared Goat Cheese Walnut spread on two other slices of bread.
Then sprinkle the reserved whole walnuts evenly across the goat cheese mixture.

6. Lay the goat cheese covered bread slices over each of the prosciutto/spinach covered slices.
All ingredients on the inside.

7. Butter both side of the sandwiches and grill them over medium heat (or use a panini press) until the sandwiches are nicely toasted and heated all the way through.
Serve warm.

Chili Chocolate Dessert

2009-03-01T18:06:00.000-08:00

Chili Chocolate Mousse
by cookshow-intl

Ingredients:

Ingredients :

3.5 oz dark chocolate bar, chopped or broken in small pieces
(you can get away with
1 tablespoons butter
1/4 cup water, divided (2 tbsp for chocolate, 2 tbsp for egg mixture)
1 tablespoons white granulated sugar
2 large egg yolks
1/8 tsp ground chipotle
very tiny pinch of salt
1/2 cup plus 1 tbsp heavy whipping cream
extra cream and chocolate shavings to garnish, optional

Gazpacho

2009-03-01T18:02:00.000-08:00

Ingredients:

3 large tomatoes - peeled and diced
2 cucumbers - peeled, seeded and diced
1 red bell pepper - diced
1 green bell pepper - diced
1/3 cup of red onions - diced
1 clove of garlic - minced
1/4 cup of red wine vinegar
1/4 cup of olive oil
2 1/2 cups of tomato juice
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper

Method:

In large glass bowl combine all of the vegetables.
Add remaining ingredients and mix well.
Add 1/3 of the mixture to a food processor and blend until smooth.
Combine puree with original mixture.
Chill for 4 hours and serve.

Butternut Squash Soup

2009-03-01T17:55:00.000-08:00

Ingredients:

3 1/4 pounds of butternut squash - peeled and cut into chunks
1 large onion - chopped
2 cloves of garlic - chopped
3 tablespoons of butter
1 teaspoon of cinnamon
3 1/2 cups of GF chicken stock (or GF vegetable stock)
2 tablespoons of maple syrup
1/4 teaspoon of salt
1/4 teaspoon of black pepper
In a large pot melt the butter on medium temperature and add the onions.

Method:

Cook the onions for about 5 minutes.

Stir in the garlic and the cinnamon and cook for another 30 seconds.

Add the squash and cover with 3-4 cups of stock

Bring pot to a boil then turn down the heat and simmer for about 25 minutes or until the squash is tender.

Puree the vegetables in small batches. Put puree in separate pot.
Stir in the maple syrup.

Add cooking stock according to desired thickness;
season with salt and pepper

Chicken Stir Fry

2009-03-01T17:46:00.000-08:00

Ingredients:

1 head of broccoli (small)
1 sweet red pepper
2 green onions
3 boneless, skinless chicken breasts
1/2 cup of GF chicken stock - divided
2 tablespoons of GF soy sauce
1 tablespoon of cornstarch
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
1/3 teaspoon of GF chili paste
3 tablespoons of vegetable oil
3 teaspoons of garlic - minced
1 tablespoon of ginger - minced
1/3 cup of nuts

Method:

Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices.

Seed and cut red pepper into 1-inch squares.

Cut green onions on diagonal into 2-inch pieces.

Cut chicken into 2x1-inch strips.

Set each ingredient aside separately.

Whisk together:

1/4 cup of the chicken stock, GF soy sauce, cornstarch, oyster sauce, sesame oil and GF chili paste; set aside.

Heat a wok or deep skillet over high heat until drop of water sprinkled on surface sizzles into steam.

Pour in half of the oil and swirl wok to evenly coat side of pan; heat for 30 seconds. Add half of the chicken breasts, stir-fry by lifting and tossing chicken for 3 to 4 minutes or until no longer pink inside.
Remove to plate.
Repeat with remaining chicken, adding more oil if necessary.
Transfer chicken to plate.

Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant.

Add broccoli and red pepper; stir-fry for 1 minute.

Add onions; stir-fry for 30 seconds.

Pour in remaining 1/4 cup stock.

Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once.

Return chicken to wok.
Push contents of wok to side of pan.

Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened.

Stir vegetables and chicken into sauce until glazed and coated.
Sprinkle with cashew nuts.
Remove to a serving platter or dish and serve immediately.

Chicken Cutlets

2009-03-01T17:41:00.000-08:00

Ingredients:

2 eggs
2 tablespoons of water
1 cup of GF dry seasoned bread crumbs
1 cup of GF flour
1 1/2 pounds of thin sliced boneless chicken breasts
3 tablespoons of vegetable oil

Method:

Mix eggs and water together.

Dredge chicken in GF flour.

Dip chicken into egg wash.

Coat chicken with GF bread crumbs.

Fry chicken in oil 1.5 - 2 minutes on each side depending on thickness.

Beef Stew

2009-03-01T17:36:00.000-08:00

Ingredients:

3 pounds of stew beef - cut into 1 and 1/2 inch cubes
1 large onion - diced
4 tomatoes - cut into wedges
1/2 pound of baby carrots
1 red pepper - cut into 1/2 inch strips
1 pound of small mushrooms - cleaned
2 small turnips - cut into chunks
2 tablespoons of instant tapioca
1/2 cup of GF dry bread crumbs
2 cups of red wine
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 pound of frozen small pearl onions

Method:

Put all the ingredients except the pearl onions in a Dutch oven with a tight-fitting lid.

Bake in a preheated 325 degree oven for 3 1/2 hours. Don’t peek!

Add the pearl onions after the stew is removed from the oven.

Serve with GF crusty bread.

Santa Fe Chili

2009-03-01T17:28:00.000-08:00

Ingredients:

1 pound of ground beef - browned
1 medium onion - chopped
1 can of pinto beans (15.5 ounces) - rinsed and drained
1 can of kidney beans (15.5 ounces) - rinsed and drained
1 can of black beans (15.5 ounces) - rinsed and drained
1 can of corn (15.5 ounces)
1 can of diced tomatoes with peppers (14.5 ounces)
1 can of stewed tomatoes (14.5 ounces)
1 can of tomato sauce (8 ounces)
1 packet/envelope of GF taco seasoning mix
1 packet/envelope of GF dry ranch dressing mix
2 cups of water
Mix together all ingredients in a large pot with a cover

Method:

Cover and bring to a boil.

Turn down to simmer.

Cook for 2 hours, stirring occasionally

Garnish:

Sour cream, Diced green onions, Corn Chips

Pan Fried Scallops

2009-03-01T03:38:00.000-08:00

Ingredients:

1/3 cup of GF Plain flour (Doves Farm)
2 teaspoons of seasoning salt
1/2 teaspoon of dried oregano
2 tablespoons of lemon pepper
16 sea scallops - rinsed and drained
4 tablespoons of olive oil
4 tablespoons of fresh parsley
4 teaspoons of lemon juice

Put into a clean plastic bag; GF flour, salt, oregano, and lemon pepper.

Add scallops to the flour mixture and toss until lightly coated on all sides.

Remove the scallops from the bag and put them onto a plate.

Heat 2 Tablespoons of the olive oil in a frying pan over high heat.

Using a pair of tongs, shake off excess flour before adding the scallops to the pan.

Add half of the scallops to the pan and sear on both sides (about 2 minutes for each side). Remove scallops from pan and place on a plate.

Repeat cooking process with remaining scallops.

Toss with parsley and lemon juice.

Chicken Salad and Wild Rice

2009-03-01T03:32:00.000-08:00

Ingredients:

1 package of long grain and wild rice
3 cups of chicken - cooked and cut into chunks
3 green onions/Scallions - chopped
1 red bell pepper - diced
1/3 cup of your favorite vinaigrette dressing
1 lemon - juiced
2 medium avocados - chopped
1/2 cup of pecans

Method:

Mix together cooked rice, cooked chicken, chopped scallions, and diced red pepper and salad dressing.
Refrigerate until ready to serve.

Before serving, peel and chop avocados.
Pour the lemon juice over the avocados to coat.

Add just the avocados to the salad.

Serve on lettuce leaves and garnish with pecans.

Spicy Mixed Bean and Vegetable Soup

2009-03-01T03:22:00.000-08:00

Ingredients:

1 T olive oil
1 chopped, medium onion
1 ½ pound of peeled and chopped mixed root vegetables
(like carrots, potatoes, and parsnips)
1 ½ pounds of chopped mixed vegetables
(like celery, peppers, and fennel)
1 clove of crushed garlic
2 teaspoons of GF curry powder
1/4 cup chopped fresh parsley
2 bay leaves
4 cups of vegetable or GF chicken stock
2 small chopped zucchini
15oz can of red kidney beans
15oz can of black-eyed peas

Don't forget to rinse and drain the beans!

Method:

Heat oil in a heavy stock pot or Dutch oven.
Add all the vegetables, except the zucchini, parsley and beans.
Cook over high heat for 4-5 minutes, stirring constantly.
Add the garlic, curry powder and the bay leaves and continue
cooking for 2-3 minutes.
Pour in the stock, there should be enough to cover all the vegetables.
Bring to a boil and then reduce heat to simmer, cover and
simmer for 20 minutes.
Add the beans and cook for another 10 minutes.
Remove bay leaf.
Puree about 1/3 to 1/2 of the soup in a blender.
Return puree to the pot and bring to a boil. Then add the zucchini
and parsley and continue cooking for another 3-4 four
minutes. Add salt and pepper as needed.

Tropical Fruit Salad

2009-03-01T02:47:00.000-08:00

Ingredients:

1/2 pound of seedless grapes
1 punnet strawberries
1 cantaloupe
1 pineapple
2 bananas
1/2 cup orange juice
2-3 Kiwi

Method:

In a large serving bowl combine:
Grapes: rinse in cool water, slice in half.
Strawberries: rinse in cool water, hull, cut into bite sizes.
Cantaloupe: cut in half; remove the seeds and rind, cut into
bite size pieces.
Pineapple: remove the rind, cut into slices then into bite size
pieces removing the core as you go.
Bananas: peel and slice and put in small bowl.
Orange juice: pour ½ cup over the bananas.
Kiwi: peel and slice or cut into wedges.
Mint: garnish.
*all fruits and amounts are adjustable to your taste

Ultimate Nachos

2009-03-01T02:13:00.000-08:00

Use only GF Ingredients

Potato Curry with Yogurt Gravy

2009-02-28T21:05:00.000-08:00

Ingredients:

2 large boiled potatoes
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
Pinch of asafetida (hing)
2 teaspoons besan (gram flour)
1 bay leaf
4 tablespoons yogurt
1 teaspoon grated ginger
1 teaspoon finely chopped green chilies
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon paprika
1/4 chopped cilantro (hara dhania)
1 1/2 cups of water

Method:

Boil the potatoes until they are tender.
Peel and cut them in bite size pieces.
Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
Add the potatoes and let it cook for 2-3 minutes.
Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.
Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of GF bread.

Suggestions:

Use variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same.

Besan (Gram Flour) Puda (Dosa)

2009-02-28T20:15:00.000-08:00

Ingredients:

1 cup besan (gram flour)
1/4 cup rice flour
1 teaspoon salt
3/4 cup water
1/2 teaspoon cumin seeds (jeera)
1 teaspoon chopped green chilies
1 cup shredded zucchini (Italian squash)
1 tablespoon chopped cilantro (green coriander)
About 6 tablespoons of oil to cook

Method:

Shred the zucchini with the skin and keep aside.
Mix the dry ingredients togather In a bowl, besan (gram flour), rice flour which helps for the crispness, salt, and cumin seeds.
Add the water slowly to make a smooth batter batter should be consistency of pancake batter or Dosa batter.
Next add the chopped green chilies, chopped cilantro (green coriander) and shredded zucchini. Mix well.
Use a non-stick skillet and place on medium-high heat. To check if the skillet is ready, put a few drops of water on it. If the water sizzles right away, the skillet is ready.
Next pour about 1/2 cup of the mixture on the skillet and spread evenly with a back of spoon. Starting from the center, spread in circular motion outwards until it is evenly spread about 7 inch circles.
When batter start drying. Put 1 teaspoon of oil and spread over gently, using a flat spatula. Lift the puda from one side using a flat spatula (A flat spatula makes it easy to flip the puda). Flip the puda when it turns golden-brown.
Next, press the puda lightly with the spatula all around so the puda cooks evenly. The puda should be golden brown on both sides to ensure it is crispy.

Tips:

Spresd the batter quick, otherwise batter start drying and cannot be spread.

Serving Suggestions:

You can serve the puda with yogurt, chutney, spicy pickles, or ketchup.
You can also fold the puda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.

Variations

Zucchini can be replaced with finely chopped spinach, shredded potatoes, or very finely shredded cabbage.
If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
If you don’t have cilantro, you may replace with ground coriander powder.
If you don’t have green chilies, you may replace with red chilly powder or flakes.

Pico de Gallo (Mexican Salsa)

2009-02-28T20:08:00.000-08:00

Pico de Gallo recipe

Ingredients:

3 plum tomatoes, peeled, seeded and chopped
1/4 cup red onion, diced
1 medium jalapeno, seeded and minced
1 tbsp garlic, minced
2 tbsp fresh cilantro, chopped
1/2 lime
salt and pepper, to taste

Method:

1. Add the tomatoes, red onion, jalapeno, garlic, chilantro, juice from the lime, and salt and pepper to a medium bowl.

2. Mix and allow the flavors to combine for about 30 minutes. Garnish with fresh cilantro and serve.

Suggestions:

Place in some GF Tacos and drizzle with sour cream.

Black Bean Salsa

2009-02-28T19:56:00.000-08:00

Black bean salsa recipe

Ingredients:

1/2 onion, minced
1/4 cup fresh cilantro, chopped
1 medium jalapeno, minced
1 15 oz can black beans, rinsed and drained
salt to taste
1 tbsp lime zest
1 tbsp lime juice
1/2 tsp orange zest

Method:

1. In a medium bowl, combine the onion, cilantro, jalapeno, black beans, salt, lime zest, lime juice and orange zest.

2. Cut away the white pith from the orange used for zest, cut into wedges and add to the onion mixture.
Squeeze the juice from the orange into the bowl as well.

3. Mix to blend all the flavors.

Beef Bourguignon

2009-02-28T19:50:00.000-08:00

Beef Bourguignon recipe

Ingredients:

4 to 5 slices of bacon
1 pound of nice quality beef, cubed
1/2 a pound of pearl onions
2 medium carrots,sliced
12 ounces of mushrooms, quartered
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbs of parsley
4 cloves garlic, minced
1 bay leaf
3/4 cup of red wine
1 cup of GF beef broth
2 tbs of tomato paste/puree
1/4 cup of GF plain flour (Doves Farm)

Method:

1. Season a nice quality, cubed beef with salt and pepper

2. Add the seasoned beef to a medium glass bowl and add pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine then stir and cover. Let this marinate for at least an hour in the refrigerator.

3. In a skillet cook, 4 to 5 slices of bacon and cut the bacon into pieces.

4. To the slow cooker add the meat mixture the bacon pieces, thyme, marjoram, mushrooms, red wine and beef broth.

5. Next add tomato paste.

6. Season with salt and pepper.

7. Stir everything together and then cover.

8. This stew can cook for between 4 and 8 hours depending on your schedule.

9. Towards the end of the cooking process Blend flour with beef stock from the pot to make a sluree. Then add it to the stew to thicken the sauce while the cooking finishes.

Potatoes Au Gratin

2009-02-28T19:46:00.000-08:00

Potatoes au gratin recipe

Ingredients:

2 lbs. of Potatoes
1 cup of grated Gruyère or Emmenthal cheese
½ cup of single cream
Salt and pepper to taste

Method:

1. Preheat the oven to 425 F.

2. Lightly grease a shallow 1 1/2 quart casserole dish with butter.

3. Peel potatoes, and then slice, using a mandolin.

4. Now grate Gruyère or Emmenthaler cheese.

5. Next arrange the sliced potatoes and layer with melted butter.Season with salt and pepper and sprinkle with the cheese.

6. Layer with melted butter and half and half. Season with salt and pepper.

7. Top with more grated cheese and sprinkle with Parmesan.

8. Bake the casserole covered for 30 minutes

9. After 30 minutes, uncover and bake an additional 15 minutes or until the potatoes are tender.

Gluten Free Latkes

2009-02-28T19:42:00.000-08:00

Potato Latkes recipe

Ingredients:

2 lbs. of potatoes
1/4 cup of GF flour (Doves Farm)
1 tsp of GF baking powder
3/4 tsp of salt
1 large onion, grated
1 egg, lightly beaten
1/3 cup of vegetable oil
1/2 cup of sour cream, optional
1/2 cup of apple sauce, optional

Method:

1. Using a food processor, grate potatoes and onion into a large mixing bowl.

2. Squeeze the mixture tightly between your hands to release excess water and return the potatoes and onion to a bowl.

3. To the potato mixture add flour, egg, salt and pepper and stir to combine.

4. Next in a large heavy skillet, heat Bertolli Extra Virgin Olive Oil over medium heat.

5. Using your hands or a spoon, put about 2 tablespoons per pancake into the skillet.

6. Cook each pancake for 4 minutes, then flip and cook for another 2 minutes or until golden brown, crisp and cooked through

Mohan Thal (Gram Flour Fudge)

2009-02-28T16:49:00.000-08:00

Ingredients:

2 cups Gram flour (basen)
6 tablespoons unsalted butter or ghee
1 tablespoon warm milk
1/2 cup double cream
1 cup milk powder
1 teaspoon cardamom seed powder
1 1/4 cup Sugar
1/2 cup water
2 tablespoons sliced almonds

Special Equipment:

Candy Thermometer

Method:

Melt the butter and mix with gram flour by rubbing between both palms.
Texture will become like a lightly rough powder.
Keep aside for at least fifteen minutes.
Add the milk.
Milk should be warm, and rub the mixture again between your both palms.
Next put the cream and milk powder in a frying pan and cook on medium heat.
String continuously until mixture comes together and looks like soft dough.
Remove from heat and keep aside.
Mix the milk dough with gram flour mixture togather and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma.

Tips:

stir fry continuously making sure it stays powdery.
Let it cool and add cardamom powder mix it well.
In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.

Cut the mohanthal into 1-inch square shapes while it is still warm.
Serve at room temperature.
At room temperature mohanthal can be kept for 2 weeks or refrigerate for a month.

Gluten Free Nan Bread

2009-02-28T16:38:00.000-08:00

Ingredients:

2 cups of GF Plain flour (Doves Farm)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda (not powder)
2 tablespoons of oil
2 1/2 tablespoons natural yogurt
3/4 cup lukewarm water

Also needed:

1 teaspoon of clear butter or ghee to butter the Naan
1/4 cup GF Plain flour for rolling (Doves Farm)

Method:

Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
Add sugar, salt and baking soda to the GF flour and mix well.
Add the oil and yogurt mix, this will become crumbly dough.
Add the water/yeast mixture and make into soft dough.

Note: after dough rises it will become a little softer.

Knead until the dough is smooth.
Cover the dough and keep in a warm place for 3-4 hours.
The dough should almost be double in volume.
Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot.
Using a pizza stone will help to give naan close to same kind of heat as clay tandoor.
Next turn the oven to high.
Knead the dough for about two to three minutes and divide the dough into six equal parts.
Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry GF flour to help with the rolling.
Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone/Sheet into the oven.
You can place about 2 Naan on the baking/pizza stone at a time.
The Naan will take about 2 to 3 minutes to cook, depending upon your oven.
After the Naan is baked(Naan should be golden brown color on top).
Take naan out of the oven and brush lightly with clear butter or ghee.
wait 2 to 3 minutes before baking the next batch of naan.
It gives oven the chance to get heated again to max.

Serve Naan with Daal, Chola, Palak Paneer or any vegetable. Enjoy!

Vegetable Cutlets

2009-02-28T16:31:00.000-08:00

Ingredients:

2 medium potatoes
1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
2 tablespoons chopped cilantro (green coriander)
2 finely chopped green chilies (adjust to your taste)
1 teaspoon chopped ginger
1 teaspoon salt (adjust to your taste)
1 teaspoon mango powder
3 tablespoon Plain GF flour
1 cup GF breadcrumbs
Oil to fry

Method:

Boiled the potatoes until they are tender.
Once cooked, drain the water and let the potatoes cool down.
Peel the skin off and mash the potatoes.
Steam the chopped mixed vegetables.
Make sure to squeeze the vegetables to take the excess water out and Pat dry.
Mix all the ingredients togather; adjust salt and pepper to your taste.
Add 4 tablespoons of water to the GF Plain flour to make a batter and keep aside.
With oiled hands, divide the mixture into 10 equal parts.
Shape into flat round patties about 1/2 inch thick.
Dip each patty in the flour batter, and roll the patty in GF breadcrumbs and set aside.
Heat the oil on medium high heat in a frying pan.
Frying pan should have atleast 1 1/2 inch of oil.
To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
Fry a few cutlets at a time until they are golden-brown on both sides.
Repeat this until all the cutlets are done. Serve hot.

Tips:

If the oil is not hot enough, the patties will break.
If the vegetable/potato mixture looks wet, you can add some GF breadcrumbs.
You can always change the shape of the cutlets to your desired shape.

Serving suggestions:

Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.
Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.

Spicy Potatoes

2009-02-28T16:25:00.000-08:00

Ingredients:

3 medium red potatoes
2 tablespoons oil
1/2 teaspoon cumin seed
1 teaspoon crushed coriander seed
1 teaspoon crushed fennel seed
8 to 10 fenugreek seeds
1 teaspoon shredded ginger
1/4 teaspoon black pepper
2 green chilis, seeded and sliced long ways
1 teaspoon salt
2 teaspoons fresh lemon juice
2 tablespoons chopped cilantro

Method:

Peel off some skin in stripes from the potatoes; leave some of the skin to provide color.
Cut the potatoes into bite size cubes.
In a pot, boil about four cups of water; add one teaspoon of salt and the cubed potatoes.
make sure there is enough water in pot so potatoes are soaked.
Boil the potatoes till they are tender but not mushy.
After potatoes are cooked, drain the water and set aside.
Heat the oil in a frying pan on medium high heat.
Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seed, and as cumin seeds crack add coriander, fennel seed, fenugreek seed and shredded ginger, stir fry for half a minute.
Add potatoes and Stir-fry on medium high heat till they are light golden brown.
Add salt, black pepper and green chili and roast another two to three minutes.
Turn off the heat and add lemon juice and cilantro and mix.
Serve hot.
Adjust salt, lemon, and pepper to your taste.

Marsala French Fries

2009-02-28T16:17:00.000-08:00

Ingredients:

2 medium russet potato
2 tablespoons corn starch
1 teaspoon salt
1/2 teaspoon dry mint powder (sukha podina)
1/4 teaspoon black pepper (kali mirch)
1/4 teaspoon ground red pepper
1/8 teaspoon citric acid (tatri)
Oil to fry

Method:

Peel the potatoes wash and cut into French fries.
Mix the salt with potato and let it sit for about ten minutes.
Drain the salt water well and lightly pat dry.
Mix cornstarch, salt, mint powder, citric acid, red and black pepper together.
Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
Heat the oil in frying pan on medium high heat.
The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle.
Fry the fries till they become gold in color all around, turn the fries a few times while frying.
Remove fries from oil and place on paper towel.
Serve hot and enjoy!

Variations:

Replace dry mint with dry fenugreek leaves.
Feel free to experiment.

Tips

You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.

Dahi Vada

2009-02-28T16:10:00.000-08:00

Ingredients:

For Vadas:

3/4 cup washed Moong dal
1/4 cup washed Urad dal
Oil to fry

For Garnish:

1 1/2 cup yogurt
1 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon roasted cumin seed powder
3 tablespoons tamarind chutney

Method:

To make the Vadas:

Mix both dals and wash several times until the water appears clear.
Soak dal in 4 cups of water for at least six hours.
Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. Using too much water while blending dal will not be creamy in texture.
Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. If needed add few spoons of water.
To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan.
Place the heat on medium high. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.
Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the vada to expand. The vada will be softer if they are shallow fried.
Fry the vadas in small batches. Fry the vada until thew are golden brown all around.
After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish:

Take two cups of yogurt and mix until very smooth.
Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.
Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney.

Variations:

Change the proportions of dal or make vadas with just urad dal or just with moong dal.
As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter, just before you start frying the vadas.
Instead of serving with tamarind chutney, you can add some chopped cilantro over the dahi vadas.
You can also make the vadas very small and serve as a Raita dish.
If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro.

Suggestions:

You can also make the dahi vadas in advance and freeze them before soaking in the water. When ready to use, take as many as needed out and soak in hot water for a few minutes. Next, change the water to room temperature and soak for 20 minutes. Now you can prepare and serve them the usual way.

Chola Tikki

2009-02-28T16:03:00.000-08:00

Ingredients:

1 cup of boiled chickpeas (kable chana)
3 medium potatoes
1 tablespoon shredded ginger
1 tablespoon chopped cilantro (hara dhania)
2 chopped green chili seeded, adjust to taste
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
Oil to shallow fry

Garnish:

1/4 cup plain yogurt, stirred until smooth
2 tablespoons hari chutney (cilantro chutney)
2 tablespoons tamarind chutney

Method:

Boil potatoes until they are tender.
Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.
After potatoes are cool, peel the skin off and mash the potatoes.
Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas.
Mash the chickpeas coarsely; do not make smooth.
Mix all the ingredients together; adjust salt and pepper to your taste.
With oiled hands, divide the mixture into 8 to 10 equal portions.
Make them into the shape of patties keeping them about a half inch thick.
Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
Place the tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
You may have to adjust the heat while cooking as needed.

Serving Suggestions:

Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
Tikki can also be served with tomato ketchup.
Tikki can be made before needed and refrigerated for two or three days. Just before serving, heat the Tikki in the oven at 350 degrees for about 15 minutes or until they are hot.

Variation:

Baking in oven: heat the oven to 350 degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until the Tikki are golden brown.

Lemon Rice

2009-02-27T19:50:00.000-08:00

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Ingredients:

Cooked Rice - 3 cups
Oil - 1 tbsp
Dried Red Chili - 1
Mustard Seeds - 1/2 tsp
Channa Daal - 1 tsp
Raw Peanuts - 1 tbsp
Cashews - 1 tbsp
Urad Daal - 1 tsp
Turmeric Powder - 1/4 tsp
Asofoetida - pinch
Ginger - 1 tsp, minced
Green Chili - 1, finely chopped (optional)
Curry Leaves - 1 sprig
Lemon/Lime Juice - 2 tbsp or to taste
Salt - to taste
Cilantro - 5 springs, for garnishing

Method:

Mix Salt and Lemon Juice to the Rice. Mix well.
In a pan, heat oil and wait for it to get hot.
Once hot, add in the Dried Whole Chili. Break the Chili into the oil for additional spicy flavor.
Add in the Mustard Seeds and let them pop and crackle.
Add i n the Channa Daal and cook for a minute.
Add in Raw Peanuts and cook for about 30 seconds.
Add in the Cashews, Urad Daal, Turmeric Powder, Asofoetida, Ginger, Green Chilies, Curry Leaves…in that order.
Add in the Rice and mix well but gently.
Keep on the flame till the rice is hot all the way through.
Garnish with Cilantro and it is ready to serve.

Chicken Biryani

2009-02-27T19:42:00.000-08:00

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Ingredients:

Chicken with bones - 2 lbs, cut
Basmati Rice - 2 cups
Water - 8 cups
Yogurt (Curd) - 1.5 cups
Potatoes - 1, large (cubed) - optional
Oil - 3 tbsp
Clarified Butter (Ghee) - 2 tbsp
Garlic - 2 tsps (minced)
Ginger - 2 tsps (minced)
Green Chili - to taste
Cinnamon Stick - 2″pc
Bay Leaves - 2
Black Cardamom - 1
Mace - 3 pcs
Green Cardamoms - 4
Cloves - 4
Whole Peppercorns - to taste
Golden Raisins - 1 tbsp
Cashews - 1 tbsp (heaped)
Salt - to taste
Black Cumin - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chili Powder - to taste
Saffron (Kesar) - 1/4 tsp
Mint Leaves - 2 handfuls (chopped)
Cilantro - 1/4 cup (chopped)
Fried Onions - 1 cup (divided)

Method:

1. Wash and soak the Rice for a minimum 1/2 hour.
2. In a pan, bring 8 cups of water to boil.
3. Once boiling, add Green Cardamoms (2), Bay Leaves (1), Salt and Oil (1tsp).
4. Add in the washed Rice to boiling water.
5. Once the Water starts boiling again, time and cook for 5 minutes (the Rice needs to be 3/4 way done).
6. Drain the water from the Rice and keep aside.
7. In a separate bowl, mix Saffron and Water (1tbsp), keep aside and allow it to soak.
8. Heat a pan on medium heat, add in the Oil and the Clarified Butter.
9. Once hot, add in the Cashews and Golden Raisins, fry for a couple of minutes till the cashews get a light golden color.
10.Remove from the Pan. Make sure you drain all the Oil. Keep aside.
11.Add in the balance of whole spices - Cinnamon Stick, Mace, Bay Leaf, Black & Green Cardamom, Peppercorns & Cloves.
12.Fry for under a minute.
13.Add in Black Cumin (use regular Cumin if Black is not available).
14.Allow them to sizzle.
15.Add in Ginger & Garlic, fry for another minute. Keep stirring.
16.Add in the washed, cleaned pieces of Chicken. Mix well.
17.Once the Chicken looks sealed, add in the following while stirring constantly - Yogurt, Fried Onion (1/2 cup), Cilantro (save some for garnish), Mint, Green Chili, Potatoes and the dry spices - Coriander, Cumin, Turmeric, Red Chili & Salt.
18.Mix very well. Cover and cook for about 10-15 minutes (the chicken should be 3/4 of the way done).
19.Pre-heat oven to 250 degrees Fahrenheit (aprox 121 degrees C).
20.Coat an oven-proof dish with a little oil.
21.Start by layering the Chicken at the bottom of the dish along with a few pieces of Potatoes (saving the gravy for top layer).
22.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice.
23.Layer the balance of the potatoes and all the gravy on the rice layer.
24.Next spread the balance of the Rice.
25.Layer the Cashews, Raisins, Fried Onions, Cilantro and Saffron.
26.Drizzle a little bit of Oil.
27.Cover with an air-tight lid or a foil and bake for 1 hour or till the potatoes are cooked.
28.Once out of the oven, take a ladle and mix it gently but well.
29.Allow it to sit for 5 minutes and serve with ‘Cilantro & Mint Raita’
30.Serves 8.

Tips:

1. Chicken with bones works best for this recipe, but if you prefer boneless, then you will need to cook the chicken a little less.
2. Fresh Mint is sometimes not easily available. Substitute for dried, crushed Mint, available at Indian grocery stores.
3. You can also add in full boiled eggs along with the gravy…looks good and tastes very good.
4. For a stronger orange color to the biryani, add the Saffron before the Cashews and Raisins.
5. If you feel that the Biryani is overcooked, use the handle-end of the ladle to mix in without mushing up any more.

Potatoes in Creamy Yogurt Sauce (Dahi Wale Aloo)

2009-02-27T19:35:00.000-08:00

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Ingredients:

Potatoes – 4 medium (boiled and cubed)
Oil – 4 tsp
Cumin Seeds – 1 tsp
Asofoetida (Hing) – pinch
Turmeric Powder – ½ tsp
Curry Leaves – 1 sprig
Green Chilies – 1 to 2 to taste (chopped finely)
Ginger – 1 tsp (finely grated)
Garlic – 3 cloves (finely chopped)
Tomatoes – 14.5oz can diced tomatoes or 3 medium (diced)
Dhaniya Powder – 1 tbsp
Garam Masala – 1 tsp
Red Chili Powder – ½ tsp (to taste)
Paprika – ½ tsp
Salt – 1 tsp (to taste)
Yogurt – 1 ½ cups (well beaten)
Cilantro – finely chopped, for garnishing

Method:

Heat Oil in a non-stick pan on medium heat.
Add Cumin Seeds and allow them to sizzle.
Add Asofoetida, Turmeric Powder, Curry Leaves, Green Chilies, Ginger and Garlic – allow to cook for 1 minute.
Add Tomatoes, stir and cook for 3-4 minutes until Tomatoes are soft.
Add Dhaniya Powder, Garam Masala, Red Chili Powder, Paprika and Salt – stir and cook for 1 minute.
Add Yogurt and cook while continuously stirring for 3-4 minutes.
Add Potatoes, stir and allow mixture to boil.
Garnish with Cilantro and serve hot with Rice.
Serves 4-5

Tips:

Canned diced Tomatoes may be used in place of fresh for a deeper red color.
Water or Milk (1/2 cup) may be added if potato gravy is too thick or Yogurt is too sour.

Aloo Matar (Potatoes with Peas)

2009-02-27T19:31:00.000-08:00

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Ingredients:

Potatoes - 4 medium, 1/2 inch cubed
Frozen Green Peas - 16 oz packet
Oil - 2 tsp
Turmeric Powder - 1/4 tsp
Punjabi Masala - 1/2 cup (1/2 sandwich bag)
Chaat Masala - 1 tsp
Salt - to taste
Red Chili Powder - to taste
Water - 1 1/2 cups
Cilantro - finely chopped for garnishing

Method:

1. Heat Oil in a pressure cooker.
2. Add Turmeric Powder and Punjabi Masala. Mix well.
3. Add Potatoes and stir to coat masala.
4. Add Salt, Red Chili Powder, Chaat Masala and Water. Mix well.
5. Close pressure cooker and cook until 1 whistle sounds. Turn off stove and allow the pressure from the cooker to come down.
6. Open pressure cooker and add Green Peas. Adjust salt and other spices as necessary.
7. Cook until Green Peas are no longer raw.
8. Garnish with cilantro and serve with chapati or rice.
9. Serves 6

Tips:

1. Less water can be added if you don’t require a lot of gravy.
2. The same preparation can be done without a pressure cooker. Cooking time may be longer.

Lauki (Bottlegourd) Koftas

2009-02-27T19:16:00.000-08:00

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Ingredients:

For the koftas:

Lauki/Bottlegourd/Doodhi - 4 cups (peeled & shredded)
Chickpea Flour/Besan - 3/4 cup
Onion - 1/4, med.
Roasted Peanuts - 1/4 cup
Cilantro/Coriander Leaves - 10 sprigs (finely chopped)
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Dry Mango Powder /Amchur - 1/2 tsp
Garam Masala - 1/2 tsp
Red Chili Powder - to taste
Salt - to taste

For the gravy:

Oil - 2 tbsp
Onions - 2, med. (minced)
Salt - to taste
Garlic - 4 cloves (minced)
Ginger - 1 tsp (minced)
Green Chilies - to taste (finely chopped)
Tomatoes - 3 large (pureed)
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Yogurt/Curd - 1/2 cup
Water - 3.5 cups
Cilantro/Coriander Leaves - for garnish

Ingredients:

1. To make the gravy, in a wok, heat the Oil on medium heat.
2. Add Onions and a little bit of Salt to speed up the cooking.
3. Once the moisture has evaporated from the Onions, add in the Ginger, Garlic and the Green Chillies.
4. Allow the Onions to get a nice golden brown color and then add in the Tomatoes.
5. Cook till the oil seperates from the mixture.
6. Add in Turmeric, Cumin, Coriander, Garam Masala.
7. Give it a good mix and add in the well-beaten yogurt.
8. Mix and add in the water to deisred consistency and check and add in Salt to taste.
9. Cover and allow the gravy to come to a boil.
10.Meanwhile, for the koftas, squeeze out excess water out of the shredded Lauki/Doodhi.
11. Open it up and add in the Chickpea flour as needed (enough to form balls for the koftas).
12. Also add in Peanuts, Onions, Cilantro, Red Chili Powder, Dry Mango Powder, Cumin & Coriander Powders & Garam Masala.
13. Going back to the gravy, make sure it is boiling really well.
14. Last thing to add to the koftas is Salt, add it and mix well quickly.
15. Form balls/koftas and drop them in the boiling gravy. Pour some gravy over them if not submerged.
16. Increase heat so the boil does not reduce once the koftas are in.
17. Cover and cook for 5 minutes.
18. Turn the koftas over once in between if they are not fully submerged in the gravy.
19. Take them off the flame and garnish with cilantro.
20. Serve hot with GF Crusty Bread.

Tips:

1. Make sure the gravy is boiling really well or else the kofta will fall apart and not hold shape.
2. For a change, add in some anardana (pomegranate seeds) or a little bit of grated paneer…gives a unique flavor.
3. The koftas can be fried and frozen.

Punjabi Kadhi

2009-02-27T19:10:00.000-08:00

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Ingredients:

Chickpea Flour (Besan) - 1/2 cup
Turmeric Powder - 1/4 tsp
Red Chili Powder - to taste
Salt - to taste
Water - 1/4 cup
Baking Soda - 1/4 tsp
Potato - 1 medium, diced
Onion - 1/2 medium, diced
Cilantro - few sprigs, chopped
Oil - for deep frying

Method: (Heat Oil for Deep Frying)

1. In a medium bowl, mix together Chickpea Flour, Turmeric Powder, Red Chili Powder, Salt, Baking Soda and Water.
2. Mix well to form thick batter.
3. Add in Potatoes, Onions and Cilantro. Mix to coat evenly.
4. With your hand or a spoon, drop a small ball of the mixture into hot oil and deep fry until golden brown.
5. Remove Pakodas onto a plate lined with paper towels. Keep aside.

For the Kadhi:

Ingredients:

Plain Yogurt - 2 cups
Ginger - 2 tsp, minced
Garlic - 1 Tbsp, minced
Dried Fenugreek Leaves (Methi) - 2 Tbsp (divided)
Chickpea Flour (Besan) - 1/2 cup
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/2 tsp

Method:

1. In a medium bowl, mix together Yogurt, Ginger, Garlic, 1/3 of the Fenugreek Leaves, Chickpea Flour, Coriander Powder, Garam Masala, Turmeric Powder and Cumin Powder.
2. Add a small amount of water and blend with a hand blender until there are no more lumps.

For the seasoning:

Ingredients:

Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Dried Whole Red Chilies - 2, broken
Onion - 1 medium, sliced
Green Chilies - to taste, slit
Fenugreek Leaves - remaining from above
Salt - to taste
Water - 4 cups
Cilantro - few sprigs, chopped for garnishing

Method:

1. Heat Oil in a pot.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Fenugreek Seeds and Whole Red Chilies. Stir for few seconds.
4. Add Sliced Onions and Green Chilies. Saute until lightly brown.
5. Add remaining 2/3 of Fenugreek Leaves and stir for 30 seconds.
6. Add Yogurt mixture, Water and Salt. Mix well.
7. Bring Mixture to a rolling boil.
8. Add in Pakodas, mix, cover and cook for 10-15 minutes.
9. Garnish with Cilantro and serve hot with Rice.

Quinoa Soup

2009-02-27T19:06:00.000-08:00

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Ingredients:

Quinoa - 1/2 cup, washed and drained
Onion - 1 small, chopped
Mixed Vegetables - 2 cups
Green Chilies - to taste, slit
GF Broth/Stock - 4 cups
Salt - to taste
Black Pepper - to taste
Cilantro (Coriander) - for garnishing, finely chopped
Lime Juice - to taste for garnishing

Method:

1. Place washed Quinoa, Onions, Mixed Vegetables, Green Chilies, Broth and Salt in a pressure cooker.
2. Cover and pressure cook for 1 whistle and switch off stove.
3. Once pressure is gone from the cooker, open lid and add Cilantro, Black Pepper and Lime Juice to taste.
4. Serve hot.

Shammi Kebabs

2009-02-27T19:00:00.000-08:00

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Ingredients:

Minced Meat [Beef or Turkey] – 1lb
Channa Daal – ½ cup
Garlic – 3 cloves
Ginger – 1? pc.
Green Chili – optional and to taste
Onion – 1/2 medium
Water – 3/4 cup
Garam Masala – 1 tsp
Dhaniya powder – 1 tsp
Cumin Powder – 1 tsp
Salt – to taste
Red chili powder – to taste
Egg – 1, beaten
GF Bread Crumbs – as needed for coating
Oil – for pan frying

Method:

1. In a pressure cooker, add in most of the above ingredients - Meat, Daal, Garlic, Ginger, Green Chili, Salt & Water. Cook with the weight on high heat, allow it to whistle 1 time and then reduce the flame and cook for 25-30 minutes.
2. Let the mixture cool to room temperature. Add in the Onions and grind well in a blender. Avoid using water.
3. Add in the dry spices - Garam Masala, Coriander Powder, Cumin Powder & Red Chili Powder. Mix well.
4. Add in the egg little at a time and mix.
5. Shape the mixture into desired size patties. (Store the mixture in the refrigerator for a couple of hours if the mixture is too soft to make kebabs.)
6. Heat some oil in a shallow skillet.
7. Pour GF Breadcrumbs into a shallow plate.
8. Roll the kebabs (patties) on the GF breadcrumbs.
9. Shallow fry kebabs in oil on both sides till golden-brown.
10. Serve with Imli (Tamarind), Mint or Green Chutney or good old ketchup.
11. Makes 8 –10 kebabs (depending on size)

Tips:

1. If mixture consistency is too watery, add a well-mashed potato or some GF bread crumbs.
2. Increase the amount of Garam Masala to get a spicier flavor.

Tri-Color Vegetable Stir-fry

2009-02-27T18:52:00.000-08:00

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Ingredients:

Yellow Bell Pepper - 1 (diced into 1″ squares)
Red Bell Pepper - 1 (diced into 1″ sq.)
Green Bell Pepper - 1 (diced into 1″ sq.)
Tomato - 1 medium (diced into 1″ sq.)
Cucumber - 1 (peeled and cut into 1″ sq.)
Red Onion - 1 small (diced into 1″ sq.)
Green Chili - 1-2 (finely chopped) - optional
Cilantro - 10 springs (finely chopped)
Oil - 1 tbsp
Tandoori Masala - 1/2 tsp
Chaat Masala - 1 tsp
Salt - to taste
Lemon Juice - 1 tbsp
Dried Cranberries - 1/4 cup

Method:

Heat Oil in a large wok on med-high flame.
Once Oil is hot, add Onions, Tomatoes and Green Chilies.
Saute for 3 to 4 mins., stirring continuously.
Add Chaat Masala and Tandoori Masala and mix well.
Add Bell Pepper and saute for another 2 to 3 minutes.
Add Cucumber and Lemon Juice, mix and turn off the flame.
Add in Salt and mix well.
Top with Cranberries and Cilantro, toss lightly and serve hot (or cold)!

Tips:

Do not overcook the onions…they need to retain their crunch to really enjoy this dish.
Use just one color bell pepper if all 3 colors are not available.
This is a great dish when you are hungry but want something really healthy.

Crispy Seasoned Arbi

2009-02-27T18:46:00.000-08:00

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Ingredients:

Arbi (Taro Root)
Salt
Chaat Masala
Red Chili Powder
Amchur (Dry Mango Powder)
Oil
Water

Method:

1. Wash the Arbi and place in a Pressure Cooker.
2. Pour Water, enough to cover the Arbi.
3. Close the Cooker and allow it to build pressure and whistle 3 times and take it off the flame.
4. Once the pressure has gone, it is safe to open.
5. Take out the Arbi and peel them.
6. While they are still warm, place the Arbi between your plams and press.
7. Flatten the Arbi evenly.
8. On a skillet, heat Oil.
9. Place the Arbi in hot Oil and cook it is a golden color.
10. Flip the Arbi and repeat the process on the other side.
11. Once done, take it out and place it on a paper towel.
12. Sprinkle Salt, Chaat Masala, Amchur & Red Chili Powder to taste on both sides.
13. Serve hot! you can also place in a GF Bun with Chutney or Ketchup

Aloo Tikki

2009-02-27T18:42:00.000-08:00

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Ingredients:

Potatoes - 2 large, boiled & peeled
Dried Fenugreek Leaves - 1 Tbsp (aka Kasoori Methi)
Roasted Peanuts - 2 Tbsp, roughly crushed
Onion - 1/4 medium, finely chopped
Green Chilies - to taste, finely chopped
Salt - to taste
Roasted Cumin Powder - 1/2 tsp
Chaat Masala - 1 tsp
Dried Mango Powder - 1/4 tsp (aka Amchur)
Cilantro - 2 Tbsp, finely chopped
GF Bread Crumbs - as needed for coating tikkis
Oil - for pan frying

Method:

1. Using a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher.
2. Add Onions, Peanuts, Cilantro, Green Chilies and Dried Fenugreek Leaves. Mix gently.
3. Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder. Mix well.
4. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikki can be rolled small for appetizers or larger for veggie burgers.
5. Roll out all of the tikkis.
6. Pour out some GF bread crumbs on a flat plate and dip and roll the tikkis to coat completely.
7. Heat a little oil in a non-stick skillet on medium heat and shallow fry the tikkis until they are crispy and brown. Both sides should be browned.
8. Serve hot with mint or coriander chutney and tamarind chutney.

Spicy Fish Cakes

2009-02-27T18:35:00.000-08:00

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Ingredients:

Tilapia (or any fish) - 2 fillets, approx 1/2 lb.
Onion - 1 medium, finely chopped
Ginger/Garlic paste - 1 Tbsp
Green Chilies - to taste, finely chopped
Cilantro Leaves - 5 sprigs, finely chopped
Egg Whites - 2
Lemon Juice - 1 Tbsp
Salt - to taste
Red Chili Powder - to taste
Garam Masala - 1 tsp or to taste
GF Bread Crumbs - approx 3/4 cup
Oil - 2 Tbsp

Method:

1. Wash and drain fish fillets well.
2. Heat non-stick skillet on medium heat.
3. Cook fillets without oil for 3-4 minutes on each side (until fully cooked).
4. Remove fillets into a bowl and allow to cool.
5. With a fork, open up the fish (flake it).
6. Add in Onions, Ginger/Garlic Paste, Green Chilies, Cilantro, Salt, Red Chili Powder, Garam Masala & Lemon Juice.
7. Mix well (you can use your hands to mix). Taste and adjust salt or other spices.
8. Add in Egg Whites and mix.
9. Add in the GF Bread Crumbs until you can form a nice patty with the mixture.
10. Form patties with the mixture according to your desired size.
11. Heat a non-stick skillet and pan fry the patties using a little Oil on both sides until golden brown.
12. Serve hot with chutney or ketchup.

Spicy Potato Wedges

2009-02-27T18:32:00.000-08:00

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Ingredients:
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Potatoes - 2, medium , wedged (approx 3/4 lb or 300 gm)
Oilve Oil - 1 tbsp
Garlic - 2 cloves, smashed
Black Pepper - 1/8 tsp
Garlic Powder - 1/4 tsp
Italian Seasoning - 1 tsp
Red Chili Flakes - 1/2 tsp
Dry Mango Powder/Amchur - 1/2 tsp
Salt - to taste
Chaat Masala - to taste (optional)

Method:

1. Pre-heat the oven at 350 degrees F (180 degrees C).
2. Cut the Potatoes into wedges and soak in water.
3. Remove the water from the Potatoes and put them in a microwave safe bowl.
4. Salt the Potatoes and mix.
5. Cover and cook in the microwave for 3 minutes till they are half cooked.
6. Strain out all the water from the Potatoes.
7. Line a baking sheet with foil. Spray Cooking Oil to avoid potatoes sticking to the foil.
8. Add Oil to the Potatoes and mix well.
9. Add in the Garlic and mix.
10. Keep adding the balance of the dry spices and keep mixing: Red Chili flakes, Italian Seasoning, Gralic Powder, Black Pepper and Amchur. Mix gently but well.
11. Spread the wedges onto the baking sheet in a single layer and bake for 20-25 minutes.
12. Serve hot with ketchup and add Chaat Masala (optional).

Vegetable Korma

2009-02-27T18:28:00.000-08:00

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Ingredients:

Oil - 2 Tbsp
Broken Cashew Pieces - 2 Tbsp
Golden Raisins - 1 Tbsp
Bay Leaf - 1
Cinnamon Stick - 1 inch piece
Green Cardamom - 3
Whole Cloves - 7
White (or Black) Peppercorns - 1/4 tsp
Broken Cashews - 1/4 cup
Onions - 2 medium, finely chopped
Salt - to taste
Garlic - 2 Tbsp, finely chopped
Ginger - 2 Tbsp, finely chopped
Green Chilies - to taste, finely chopped
Cumin Powder - 1/2 Tbsp
Coriander Powder - 1 Tbsp
Red Chili Powder - to taste
Turmeric Powder - 1/2 tsp
Evaporated Milk - 5 oz can
Yogurt - 1/2 cup, well beaten
Paneer - approx 7 oz, cubed
Tomato - 1 large, cubed
Carrots - 2 (approx 1 cup), cubed
Cauliflower - 2 cups, cut to bite size florets
Potatoes - 2 medium, cubed
Frozen Green Peas - 1 cup
Green Beans - 1 cup, cut to 1 inch pieces
Cilantro Leaves - 1/2 cup, finely chopped
Water - approx 2 cups

Method:

1. Heat Oil in a medium non-stick pan on medium heat.
2. Fry Cashews (2 Tbsp) and Raisins until golden brown. Remove onto a plate draining as much Oil as possible back into the pan.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
4. Add 1/4 cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6. While Onions are cooking…
Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove veggies and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
8. In the same microwave safe bowl as above, add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).
11. Return onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add in Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed Paneer and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15. Add Evaporated Milk and mix.
16. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water to get to your desired consistency. Cook for 5 minutes.
18. Add in Cilantro and mix well.
19. Garnish with roasted cashews and raisins from before.
20. Serve hot with rice.

Vegetarian Tortilla Soup

2009-02-27T18:24:00.000-08:00

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Ingredients:
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Oil - 2 tbsp
GF Corn Tortillas - 2, chopped
Garlic - 4 cloves, minced
Cilantro/Coriander Leaves - small bunch, finely chopped
Jalapenos - to taste, finely chopped
Onion - 1/2, chopped
Diced Tomatoes - 14oz can
Cumin Powder - 1 tbsp
Salt - to taste
Red Chili Powder - to taste
Bay Leaf - 1
Stock/Broth - 2, 14oz can (vegetable, chicken or beef)
Mushrooms - 3 large, chopped
Zucchini - 1/4, sliced
Carrots - 1, matchsticks
Monterey Jack Cheese - garnish
Avocado - garnish
GF Tortilla Chips - garnish

Method:
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1. In a open pot, heat the Oil on medium heat.
2. Once hot, add in the Garlic, Onions, Tortillas, Jalapenos and the Cilantro. Cook for 2-3 minutes.
3. Add in Diced Tomatoes, Bay Leaf and Cumin Powder. Cook for 2-3 minutes after it comes to a boil.
4. Add in Salt and Stock, mix well.
5. Add in the vegetables - Carrots, Zucchini and Mushrooms.
6. Add in Red Chili Powder, mix well, cover and cook for 15 minutes.
7. Garnish bowls with some Cheese and a slice of Avocado and some crushed Tortilla Chips.

Methi Malai Mater

2009-02-27T18:19:00.000-08:00

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Ingredients:

Fenugreek Leaves - 1 bunch
Frozen Peas - 16 oz (1/2 kg)
Heavy Whipping Cream - 1 cup (or to taste)
Evaporated Milk - 5 oz can (147 ml)
Salt - to taste
Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Whole Dry Red Chilies - to taste
Ginger - 1 Tbsp
Onion - 1/2 medium, chopped
Tomato - 1 medium, chopped
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Red Chili Powder - to taste

Method:

1. Wash Fenugreek Leaves well, remove roots and chop finely.
2. Sprinkle salt over Fenugreek Leave, mix well and set aside 15-20 minutes
3. Heat Oil in a medium pan on medium heat.
4. Add Cumin Seeds and allow them to sizzle for 10-15 secs.
5. Add in Dry Red Chili (break the chili in half if you like it spicy).
6. Add Turmeric Powder and immediately, add in Onions. Cook for 2-3 minutes.
7. Add Ginger, mix and cook until Onions are a light golden color.
8. Add Tomatoes, mix and cook for 5 minutes.
9. Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder, Salt and Whole Dry Red Chilies. Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
10. Squeeze out salt water from Fenugreek Leaves and add it to the peas.
11. Cover and cook until Peas and Fenugreek Leaves are cooked (3-6 minutes).
12. Add in Heavy Whipping Cream and Evaporated Milk, mix well and bring to a boil.
13. Serve hot with Rice.

Masala Rice

2009-02-27T18:08:00.000-08:00

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Ingredients:

Leftover Rice
Oil
Mustard Seeds
Asafoetida/Hing
Turmeric Powder
Peanuts
Curry Leaves
Green Chillies (optional)
Channa Masala
Salt
Peanuts
Cilantro

Method:

1. In a pan, heat some Oil.
2. Once hot, add in some Mustard Seeds and allow them to pop.
3. Add in a pinch of Asafoetida, a little Turmeric Powder and some Peanuts, in that order.
4. Allow the Peanuts to cook and turn reddish-gold in color.
5. Meanwhile, heat the leftover Rice in the microwave to get it to room temperature.
6. Add Spices (Channa Masala, Salt) to the Rice in a bowl and mix well and keep aside.
7. Once the Peanuts are cooked, add in Curry Leaves and finely chopped Green Chillies.
8. Immediately after that, add in the spiced Rice.
9. Toss and mix well and allow the Rice to heat all the way through.
10. Garnish with fresh Cilantro and serve hot.

Hyderabadi Lal Gosht

2009-02-27T17:55:00.000-08:00

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Ingredients:

Mutton - 1 pound (1/2 kg)
Yogurt - 1 cup
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Red Chili Powder - to taste
Garam Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Bay Leaf - 1
Whole Cloves - 4 to 5
Whole Peppercorns - 4 to 5
Green Cardamoms - 4
Cinnamon Stick - 2″ piece
Mint Leaves - 2 handfuls, chopped
Cilantro (Coriander Leaves) - 1/4 cup, chopped
Green Chilies - to taste, chopped
Salt - to taste
Cumin Seeds - 1/2 tsp
GF Tomato Sauce - 2 Tbsp
Fried Onions - 1 cup
Water - 1/2 cup

For the seasoning:

Oil - 1 Tbsp
Black Cumin Seeds - 1/2 tsp
Green Chilies - to taste, slit
Curry Leaves - 1 sprig

Method:

1. Wash and drain Mutton.
2. From the ingredients list above, mix all of the ingredients from “Yogurt” to “Fried Onions” in a medium size mixing bowl.
3. Add washed and drained Mutton and mix well to coat evenly.
4. Cover the bowl and allow the Mutton to marinate for minimum 1 hour in the refrigerator.
5. Remove Mutton from the fridge and add it to a pressure cooker.
6. Add 1/2 cup water, mix well and pressure cook for 1 whistle. Reduce the flame to a simmer and continue cooking for 20 minutes.
7. Wait until all of the pressure is gone from the cooker before opening lid.
8. Continue cooking if you prefer the gravy to be less liquidy.
9. Heat Oil in a small skillet.
10. Add Black Cumin Seeds and allow them to sizzle.
11. Add Green Chilies and Curry Leaves. Mix well and add seasoning to the Mutton.
12. Serve hot with rice.

Gujarati Daal

2009-02-27T17:43:00.000-08:00

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Ingredients:
Toor Daal - 1 1/2 cups (washed and soaked for at least 20 minutes)
Water - 4 1/2 cups for pressure cooking
Raw Peanuts - 1/4 cup
Fenugreek Seeds - 1/8 tsp
Salt - to taste
Turmeric Powder - 1/4 tsp
Water - approx 4 cups for thinning daal or to desired consistency
Red Chili Powder - 1/2 tsp or to taste
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Kokum - 3 to 4
Green Chilies - 2 or to taste, finely chopped
Tomato - 1 medium, diced
Jaggery - 3 Tbsp or to taste
Dry Mango Powder (Amchur) - 1 tsp
Ginger - 2 tsp, grated
Lemon/Lime Juice - 1 Tbsp or to taste
Cilantro (Coriander) - 5 sprigs, finely chopped for garnishing

For the seasoning:
Oil - 2 tsp
Ghee (Clarified Butter) - 2 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/8 tsp
Asofoetida (Hing) - pinch
Whole Dried Red Chili - 1
Whole Cloves - 4
Cinnamon Stick - 1 inch piece
Curry Leaves - 1 sprig

Method:

1. Drain soaked Toor Daal and add to a pressure cooker with Water, Fenugreek Seeds, Salt, Peanuts and Turmeric Powder.
2. Pressure cook for 4-5 whistles, switch off stove and allow pressure to go down.
3. Open pressure cooker and switch stove back on to medium heat.
4. Add Red Chili Powder, Cumin Powder, Coriander Powder, Garam Masala, Kokum, Green Chilies, Tomato, Ginger and Jaggery.
5. Mix well and add up to 4 cups of additional water (a little at a time) to get desired consistency.
6. Allow daal to boil for 10 minutes minimum (longer boiling will improve flavor).
7. For the seasoning, heat Oil/Ghee in a small skillet.
8. Add Mustard Seeds and allow them to pop.
9. Add Cumin seeds and allow them to sizzle for a few seconds.
10. Add Fenugreek Seeds, Whole Cloves, Cinnamon Stick, Asofoetida (Hing), Whole Dried Red Chili, and Curry Leaves. Mix briefly and add seasoning to the boiling daal.
11. Add Lemon/Lime juice and/or Dry mango powder to desired tartness.
12. Adjust sweetness (jaggery), salt or any other spices as needed.
13. Garnish with Cilantro (coriander leaves) and serve hot with plain white rice or roti.

Kothu Parotta

2009-02-27T17:37:00.000-08:00

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Ingredients:

Parotta - 3, chop or break into small pieces (available in Indian grocery stores in the freezer section)
Oil - 1 Tbsp
Mustard Seeds - 1/4 tsp
Curry Leaves - few
Green Chilies - to taste, finely chopped
Ginger - 1 tsp, minced
Onions - 1/2 medium, finely chopped
Tomatoes - 1, medium, finely chopped
Chaat Masala - 1/4 tsp
Garam Masala - 1/4 tsp
Red Chili Powder - to taste
Salt - to taste
Cilantro - garnish
Eggs - 2

Method:

1. Heat Oil in a medium pan on medium heat.
2. Add Mustard Seeds and let them pop.
3. Add Curry Leaves and Onions and cook until translucent.
4. Add minced Ginger and Green Chilies and cook for 1 minute.
5. Add Tomatoes and cook for few minutes until soft.
6. Add Chaat Masala, Red Chili Powder, Garam Masala and Salt. Mix well.
7. Add chopped Paroatta and cook until the Parotta gets heated all the way through.
8. Add in some of the chopped Cilantro and save some for garnishing.
9. Break the Eggs into the pan and mix continously till the eggs are fully cooked.
10. Garnish with the balance of the Cilantro.
11. Serve hot with Cilantro & Mint Raita.

Tawa Gobi - Pan Seared Cauliflower

2009-02-27T17:28:00.000-08:00

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Ingredients: (all ingredients are to taste)

Cauliflower - cut to bite size florets
Oil - for coating cauliflower and for pan searing
Salt
Red Chili Powder
Dry Mango Powder (Amchur)
Chat Masala
Onion - optional, sliced
Cilantro (Coriander Leaves) for garnishing

Method:

1. Rinse Cauliflower florets with water and lightly salt them in a microwave safe bowl.
2. Cover and microwave cauliflower until half-cooked (approx 3 minutes).
3. Drizzle a little oil on the cauliflower.
4. Sprinkle Red Chili Powder and additional salt if required.
5. Drizzle Oil in a non-stick skillet and caramelize the cauliflower - lightly pressing it as you cook.
6. Drizzle a little oil in the skillet and caramelize the onion slices - adding salt to them at the end.
7. Arrange the onions on a plate and top with cauliflower pieces.
8. Sprinkle Dry Mango Powder, Red Chili Powder and Chat Masala to taste.
9. Garnish with Cilantro (coriander leaves).
10. Serve hot.

Eggplant Rolls

2009-02-27T16:53:00.000-08:00

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Ingredients: All ingredients are to taste

Eggplant - sliced lengthwise (approx 1/3 to 1/2 inch slices)
Salt
Oil
Ricotta Cheese
Italian Seasoning
Garlic Powder or Garlic Salt
Black Pepper
Green Chilies - finely chopped
Chopped Basil and Parsley
Crushed Red Chili Flakes
Pasta/Spaghetti Sauce
Mozzarella Cheese

Method:

1. Place Eggplant slices in a colander and generously salt them. Leave them to “sweat” for about 30 minutes to 1 hour.
2. In a mixing bowl, combine Ricotta Cheese, Garlic Salt, Crushed Red Chili Flakes, Italian Seasoning, Black Pepper, Green Chilies and chopped Basil and Parsley. Mix well and keep aside. Tip - use one heaping dinner spoon of ricotta cheese per each slice of eggplant.
3. Rinse off salt from Eggplant and gently squeeze out water or blot it with a paper towel.
4. Heat a little Oil on a skillet and cook eggplant slices until lightly brown on both sides.
5. Allow the eggplant to cool enough to be able to touch it.
6. Place a heaping spoon of the Ricotta Cheese mixture on the wide end of the cooked eggplant and roll the eggplant all the way.
7. Place the rolled eggplant in a lightly oiled baking dish and repeat until all eggplant slices are rolled.
8. Spoon spaghetti sauce over the eggplant rolls to coat them.
9. Bake uncovered in a 425 degree Fahrenheit oven for 20 - 25 minutes (until cheese is heated all the way through).
10. Sprinkle Mozzarella cheese on top of the sauce and Broil in the oven for few minutes until cheese is melted and lightly brown. Garnish with chopped Basil and Parsley.
11. Server hot with bread and salad

Thai Cucumber Salad

2009-02-27T02:32:00.000-08:00

How to Make Thai Cucumber Salad

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Ingredients:

1/2 cup brown rice vinegar
2 tsp sugar
1 tsp GF curry powder
1 garlic clove, minced
2 stalks lemongrass, yellow part
1/2 tsp salt
2 lbs cucumbers, peeled seeded and thinly sliced
1 jalapeno, seeded and minced
3 scallions, thinly sliced diagonally
1/4 cup fresh cilantro, minced
3/4 cup peanuts, chopped

Method:

1. In a blender add brown rice vinegar, sugar, curry powder, garlic, and salt.

2. Peel the stalk of the lemon grass and then cut the yellow section into thin slices and add to the blender.

3. In a medium bowl add cucumbers, jalapeno, scallions, and cilantro.

4. Mix in the dressing and let the salad marinate for 15 to 20 minutes.