Tag: butter

Rajma with Cilantro and Dill (Red Kidney Beans Stew)

2 cups dry red kidney beans
6 cups water
1 medium onion, chopped
3 garlic cloves, chopped
3 inches ginger, chopped
1 14.5 oz can chopped tomatoes
2 teaspoons salt
1 teaspoon turmeric
2 teaspoons cumin seeds
2 teaspoons coriander powder
½ teaspoon cayenne pepper
2 tablespoons butter or ghee
½ cup fresh dill, chopped
1 cup fresh cilantro, divided in 2 bunches and chopped
2 teaspoons garam masala

For this recipe you either need a pressure cooker or a slow cooker.

In a pressure cooker add the kidney beans, water, onion, garlic, ginger, tomatoes, salt, turmeric, cumin seeds, coriander powder, cayenne pepper, butter, dill and ½ cup cilantro. Place the lid on top and cook on high heat till the pressure cooker gives out steam. Lower the heat and cook for 2-3 hours. Turn the heat off and open the lid. Evaporate the water till the dish reaches a thick soup consistency while smashing some of the beans with the back of a ladle. Add the remaining cilantro and garam masala. Check for seasonings and serve with rice.

Steak Sandwich with Caramelized Onions and Blue Cheese Mayonnaise

2 to 3 filet mignon steaks (depending on the number of sandwiches)
Drizzle of olive oil
Salt
Pepper

Heat a cast iron pan until very hot and cook the steaks on medium high heat till the steaks reach the desired doneness. Keep aside, covered with aluminum foil. After 15 minutes, slice the filets.

1 large onion, slice thin
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon sugar

Heat a frying pan with the butter and oil on medium heat. Add the sliced onion and top with salt and sugar. Mix well and continue to cook on medium heat, stirring every few minutes. Cook for 15 to 20 minutes, till the onions are a golden brown without burning. Keep aside.

Blue Cheese Mayonnaise

¼ cup mayonnaise
¼ cup full fat plain yogurt
½ cup blue cheese, crumbled
1 teaspoon salt
2 tablespoons fresh parsley, chopped

4 to 5 Ciabatta rolls, sliced and toasted
Baby arugula leaves

Assemble the sandwiches by placing some arugula on one side of the roll. Place some steak slices on top. Top with some caramelized onions. Add some mayonnaise on the other side of the roll and serve.

Rigatoni with Mushrooms and Ricotta Cheese

2 tablespoons butter
2 tablespoons extra virgin olive oil

2 cups Cremini mushrooms, sliced
1 cup Shiitaki mushrooms, torn
1 cup Chanterel mushrooms, sliced
3 garlic cloves, crushed
2 tablespoons fresh thyme, chopped
½ cup pine nuts
1 cup fresh ricotta
½ pound whole-wheat rigatoni pasta, cooked with 1 cup pasta water
Salt

Heat a large frying pan with the butter and oil. Saute the mushrooms on high heat for 4 to 5 minutes or till golden brown. Lower heat to medium and add garlic, fresh thyme and pine nuts. Saute for 2 minutes. Add the cooked pasta and pasta water. Add salt to taste and the fresh ricotta. Mix well and taste for seasonings and serve.

Cilantro Chicken Shepherds Pie with Brussels Sprouts

I made shepherds pie with the leftover chicken from yesterday. I paired Brussels sprouts with the yummy chicken and it was a bit hit!!!

2 tablespoons butter
2 cups shredded Brussels sprouts
2 cups of leftover cilantro chicken, shredded with gravy
2 tablespoons all purpose flour
1 cup chicken broth
Salt
4 to 5 medium yellow potatoes, peeled and 2 inch pieces
½ cup half and half
1 tablespoon butter
1 egg yolk
Salt
Pepper

Heat a frying pan with butter. Add the shredded Brussels sprouts and sauté on medium heat for 3 to 4 minutes. Add the chicken and sauté for another 2 to 3 minutes. Add the flour and sauté for another minute on medium heat. Slowly add the broth and bring to a boil and let it cook for 2 to 3 minutes. Add salt for seasoning. Keep aside.

In the meantime, bring the potatoes to a boil in a medium saucepan with water. Let simmer for about 10 to 12 minutes or till the potatoes are soft. Drain and mash, leave in the saucepan. Microwave the half and half and butter in a small bowl for a minute. Add the mixture to the mashed potatoes and mix well. Add the salt and pepper. Mix well and check for seasonings. Add the egg yolk and mix well.

Transfer the chicken mixture into an ovenproof 8X8 dish. Top with the mashed potatoes making sure all the edges are covered. Bake in a 400 degrees oven for about 30 minutes or till the top is golden brown. Let sit for 10 minutes and serve with a salad.

Healthy South Indian Style Lemon Rice

This is a great dish to eat as a snack or as a starch in a meal- the best part is that they are super healthy. I used brown rice and no one could tell!!

2 tablespoons extra light olive oil
1 tablespoon butter
1½ cups brown rice
1 cup coconut milk
½ teaspoon turmeric
3 cups water
2 teaspoons salt
2 teaspoons urad dal
2 teaspoons channa dal
2 teaspoons mustard seeds
10-12 curry leaves
2-3 dried red chilies
A pinch of asafetida
½ cup peanuts, roasted
4 tablespoons fresh lemon juice
Salt to taste

Heat a saucepan with the oil and butter. Add the rice and sauté on medium heat for 30 seconds. Add the coconut milk, turmeric, water and salt. Bring to a boil and lower heat to a simmer, partially covered for 20 minutes. Once the liquid is cooked from the surface, lower the heat and place lid. Cook for another 15 minutes or till the rice is cooked through but not mushy. Cool the rice off once cooked and keep aside.

In a large wok like pan, heat the oil. Add the urad and channa dal and sauté for about 30 seconds on medium heat. Add the mustard seeds and curry leaves and saute for another minute. Next, add the red chilies and asafetida. Add the cooked and cooled rice. Mix well. Add the peanuts, lemon juice and salt. Mix well and serve.

Ravioli with a Tomato and Anchovy Sauce

I love, love anchovies… most people think they don’t like them, like my husband and daughter…I didn’t tell them this sauce had anchovies in them and they loved it! Anchovies bring that delicious umami flavor into any dish… so next time don’t shy away from them!

3 to 4 anchovy filets
1 tablespoon butter
2 tablespoons extra virgin olive oil
3 medium shallots, chopped
4 garlic cloves, chopped
3 cups fresh homemade tomato sauce or a 28 ounces can of crushed tomatoes
¼ cup half and half
½ cup grated Parmigiano Reggiano
½ cup basil, chopped
Salt
1 pound ravioli (I cooked mushroom ravioli) with ½ cup pasta water spare

Heat a wide frying pan with the anchovy filets. Let them melt over medium heat for a minute or so. Add the butter, oil, shallots and garlic. Saute over medium heat for 2 to 3 minutes. Add the tomato sauce, bring to a boil and simmer for 15 minutes on a low heat. Add the half and half, cheese and basil. Check for seasonings and add salt. Add the cooked ravioli into the heated sauce plus any pasta water if needed. Garnish with extra cheese on top.

Brown Rice with Tomatoes and Beans

This is a perfect accompaniment with yesterdays chili.. and it is healthy and delicious!! No one will be able to tell brown rice was used…

2 cups brown rice, rinsed
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 teaspoons salt
Juice of half a large lemon
5 cups water or chicken broth

Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt, lemon juice and liquid. Bring to a boil and lower the heat to a simmer and cook partially covered for about 20 minutes. Once the liquid is cooked off from the surface, lower the heat and cover with lid. Cook an additional 20 minutes or so, or till the rice is cooked through.

Tomatoes and Beans

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1 14 ounces can diced tomatoes with chili
1 14 ounces can black beans, drained and rinsed
½ cup cilantro, chopped
Salt

Heat a large saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the cumin and ancho chili powder. Saute for another minute. Add the tomatoes and sauté for 2 to 3 minutes. Add the black beans and cilantro. Add the mixture to the cooked rice. Mix well and add salt to taste. Serve warm.

« older entries newer entries »