Posts in : Cuisines Indian
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- Posted by elimam
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Prep Time 20 minutes Cook Time 20 minutes Servings roti
Ingredients- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup water
- 1/4 cup white sugar
- 1 tablespoon Extra Virgin Olive Oil
Prep Time 20 minutes Cook Time 20 minutes Servings roti
Ingredients- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup water
- 1/4 cup white sugar
- 1 tablespoon Extra Virgin Olive Oil
Instructions-
In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
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Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
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Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.
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- Posted by elimam
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Prep Time 20 minutes Cook Time 25 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1 small yellow onion chopped
- 1/2 cup chopped sun-dried tomatoes
- 1 tablespoon chopped fresh dill
- 3 cloves garlic crushed
- 12 ounces chopped frozen spinach
- 1 tablespoon pale dry sherry
- 1 tablespoon curry powder
- 1 pinch cayenne pepper or to taste
- 1 can chickpeas drained
- 2 cups vegetable broth
- 1 cup whole wheat couscous
- salt to taste
Prep Time 20 minutes Cook Time 25 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1 small yellow onion chopped
- 1/2 cup chopped sun-dried tomatoes
- 1 tablespoon chopped fresh dill
- 3 cloves garlic crushed
- 12 ounces chopped frozen spinach
- 1 tablespoon pale dry sherry
- 1 tablespoon curry powder
- 1 pinch cayenne pepper or to taste
- 1 can chickpeas drained
- 2 cups vegetable broth
- 1 cup whole wheat couscous
- salt to taste
Instructions- Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
- Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
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- Posted by elimam
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Prep Time 10 minutes Cook Time 60 minutes Servings servingsIngredients- 6 carrots peeled and chopped
- 1/2 head cauliflower trimmed and chopped
- 1 1/2 teaspoons Extra Virgin Olive Oil
- 1 cloves garlic chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 cups vegetable broth or more if needed
- 1 tablespoon curry powder
- 1 cup coconut Milk
- 1/2 lime juiced
Prep Time 10 minutes Cook Time 60 minutes Servings servingsIngredients- 6 carrots peeled and chopped
- 1/2 head cauliflower trimmed and chopped
- 1 1/2 teaspoons Extra Virgin Olive Oil
- 1 cloves garlic chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 cups vegetable broth or more if needed
- 1 tablespoon curry powder
- 1 cup coconut Milk
- 1/2 lime juiced
Instructions- Preheat oven to 400 degrees F (200 degrees C).
- Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
- Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
- Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
- Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.
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- Posted by elimam
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Prep Time 10 minutes Cook Time 25 minutes Servings servingsIngredients- ■ Veggies
- 2 tablespoons Extra Virgin Olive Oil
- 2 green peppers chopped
- 3 cloves garlic diced
- 1 pound green beans
- 1/2 pound chopped carrots
- 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional)
- 3 teaspoons freshly squeezed lemon or lime juice
- 1 tablespoon red Thai curry paste
- 1/3 cup fresh natural tahini
- 1 tablespoon ground ginger
- 1 tablespoon agave nectar or sugar
- 1/2 cup coconut Milk
- Thai basil (optional)
- ■ Sauce
- 1/3 cup low-sodium wheat-free tamari sauce
- 1 tablespoon apple cider vinegar or to taste
- ■ Noodles
- 1 package Thai-style large or small rice noodles
Prep Time 10 minutes Cook Time 25 minutes Servings servingsIngredients- ■ Veggies
- 2 tablespoons Extra Virgin Olive Oil
- 2 green peppers chopped
- 3 cloves garlic diced
- 1 pound green beans
- 1/2 pound chopped carrots
- 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional)
- 3 teaspoons freshly squeezed lemon or lime juice
- 1 tablespoon red Thai curry paste
- 1/3 cup fresh natural tahini
- 1 tablespoon ground ginger
- 1 tablespoon agave nectar or sugar
- 1/2 cup coconut Milk
- Thai basil (optional)
- ■ Sauce
- 1/3 cup low-sodium wheat-free tamari sauce
- 1 tablespoon apple cider vinegar or to taste
- ■ Noodles
- 1 package Thai-style large or small rice noodles
Instructions- Heat oil in a large frying pan or wok over medium heat. Saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. Then add the ingredients for the sauce to the veggies and stir to combine.
- After adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. You may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. Play with the amounts to get the consistency you desire.
- While veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
- Drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. Just before removing from heat, add a handful of chopped fresh Thai basil, if desired. Then toss and serve immediately.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 15 minutes Servings servingsIngredients- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons Extra Virgin Olive Oil
- 3/4 cup hot water or as needed
Prep Time 15 minutes Cook Time 15 minutes Servings servingsIngredients- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons Extra Virgin Olive Oil
- 3/4 cup hot water or as needed
Instructions- In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
- Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
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Aug 1, 2016