- One 15 ½ ounce can black beans- strain and rinse well
- ¼ cup extra light olive oil
- 3 large eggs
- ¾ cup evaporated cane sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon baking powder
- 1/3 teaspoon salt
- ½ cup semi-sweet chocolate- grated
Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.
Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, cane sugar, cocoa, vanilla extract. almond extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.
- 1 pound chicken thighs, skinless and boneless, cut into 2 inch pieces
- ½ cup full fat yogurt
- ¼ cup half and half
- ¼ cup fresh mint
- ½ cup fresh cilantro
- 2 inches fresh ginger, peeled and cut
- 1 teaspoon garam masala
- 2 teaspoons salt
Add the yogurt, half and half, mint, cilantro, ginger, garam masala and salt to a blender and blend till a smooth sauce is formed. Transfer to a mixing bowl with the chicken pieces and marinate for at least 2 to 3 hours, preferably over night.
- ½ cup slivered almonds
- ½ cup hot water
Soak the almonds in the hot water for an hour and then place in a blender and blend till a smooth paste is formed, keep aside.
- 2 tablespoons butter
- ½ teaspoon mace
- ½ teaspoon nutmeg
- 1 teaspoon black cumin seeds
- 1 cinnamon stick, ½ inch
- 1 medium onion, chopped
Heat a heavy saucepan with the butter. Add the mace, nutmeg, black cumin seeds and cinnamon stick. Saute on medium heat for 30 seconds. Add the onion and sauté on medium heat for 2 to 3 minutes. Add the almond paste and sauté for another 4 to 5 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 minutes, stirring occasionally. Take the lid off and check for seasonings. Turn the heat up to cook off any excess moisture. Mix well and serve warm with rice or rotis.
If you are in the mood for a really, really yummy dish and don’t mind turning the oven on for a few hours- this recipe is for you… truly one of my favorites…I had a version of this at a yummy Singaporean restaurant in the city and I still dream of the yumminess….
- 3 tablespoons peanut oil
- 2-3 pounds pork shoulder, cut into 2 inch pieces with excess fat taken off
- ½ cup all purpose flour
- 1 star anise
- 3 to 4 cloves
- 1 cinnamon stick
- 10 to 12 curry leaves
- 4 garlic cloves
- 1 cup chopped shallots
- 3 to 4 dried red chilies, seeds taken out and soaked in hot water for 10 minutes
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon turmeric
- 1 tablespoon shrimp paste (Asian store)
- 2 lemongrass (white part), chopped
Process all spice paste ingredients in a food processor until a paste is formed. Keep aside.
- 1 can full fat coconut milk
- 3 to 4 cups chicken broth
- 3 to 4 medium yellow potatoes, peeled and cut into 2 inch pieces
Heat a large, heavy saucepan with the peanut oil. In the meantime, dredge the pork pieces in the flour and then sprinkle them with a bit of salt. Brown the pieces in the hot oil, in batches for at least 3 to 4 minutes on each side. Set the pork aside and add the star anise, cloves, cinnamon stick and curry leaves. Saute on medium heat for 1 to 2 minutes. Add the spice paste and sauté on medium heat for 4 to 5 minutes, stirring constantly. Add the pork pieces, coconut milk and chicken broth. Bring to a boil and lower the heat to a simmer and cook with the lid on for at least 3 to 4 hours. Add the potatoes half an hour before serving. Reduce the gravy according to taste and serve with coconut rice.
- 3 medium zucchini, cut into ½ inch slices
- 2 teaspoons mustard seeds
- 10-12 curry leaves
- 2 tablespoons extra light olive oil
- 1 teaspoon coriander powder
- 1/3 teaspoon cayenne pepper
- Juice of half a lemon
In a large frying pan, heat the olive oil and add the mustard seeds and curry leaves. Saute for 30 seconds on medium high heat or till the seeds begin to sizzle. Add the zucchini slices and sauté on high heat 5-6 minutes, till the slices begin to brown. Add the salt, coriander powder and cayenne pepper. Mix well and turn the heat off. Add the lemon juice and check for seasonings before serving.
3 cups all purpose
¼ cup evaporated cane juice (sugar)
1 teaspoon salt
1 teaspoon baking soda
1 cup mixture of raisins, cranberries and currants, chopped
2 tablespoons orange zest
1 tablespoon fennel seeds, crushed or powdered
4 tablespoons super cold butter, cut into little pieces
1 ¼ cups buttermilk
1 egg, beaten
Preheat oven to 400.
Grease a large cast iron skillet or a 10 inch cake pan.
Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together. Add the butter and mix briefly with fingers, incorporating the butter. Add the raisins mixture, zest and fennel seeds and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form an 8 inch round loaf and transfer to the cast iron skillet or cake pan. Mark the top with an ‘X’ with a knife about ½ inch deep.
Bake for 20 minutes in the oven and check if the top is getting too brown. If it is, then top with aluminum foil and bake for another 20 to 25 minutes. Take out of oven and keep the foil on till it cools off.
I am obsessed with noodles and noodle bowls.. so I am always looking for different flavors and cuisines that can lend themselves to delicious bowls of yummy noodles. This is a great example:
2 tablespoons peanut oil
1 pound chicken thighs with bone, skin off
1 teaspoon ground cumin
1 teaspoon ground coriander
4 green onions
4 garlic cloves
1 inch fresh ginger, peeled
½ cup chicken broth
1 large onion, sliced
10 to 12 curry leaves, chopped
3 ½ cups chicken broth
1 13.5 ounces can coconut milk
1 tablespoon fish sauce
Juice of one large lime
1 teaspoon honey
12 ounces any kind of noodles, cooked according to directions
10 ounces baby spinach, chopped
Heat a large saucepan with the peanut oil. Sprinkle the chicken pieces with 1 teaspoon salt, cumin and coriander. Brown the chicken on both sides on medium heat for 5 minutes each. Take the chicken out and add the sliced onion and curry leaves. Saute for 5 to 6 minutes on medium heat. In the meantime, transfer the green onions, garlic, ginger and ½ cup chicken broth to a blender. Blend well and add to the pan. Add the chicken broth and the browned chicken. Bring to a boil and simmer on a low heat, covered with a lid for 20 minutes. Take the chicken pieces out and let cool. Shred the meat off the bones and keep aside. In the meantime, add the coconut milk, fish sauce, lime juice and honey. Simmer on medium heat for 10 minutes, check for seasonings. Add the shredded chicken and cooked noodles. Bring to a boil and check for seasonings again. Simmer for about 5 minutes. Serve with a wedge of lime.