• 6 Tablespoons hoisin sauce
    2 Tablespoons oyster sauce
    3/4 cup water
    2-3 Tablespoons sunflower oil
    1 pound ground beef
    1 large onion, minced
    2 carrots, diced
    handful of fine green beans, trimmed and sliced diagonally (I used one head of broccoli)
    2 cloves garlic, chopped
    1 2-inch piece fresh ginger, peeled and minced (or 1/2 teaspoon dried, ground)


    Mix together the hoisin sauce, oyster sauce and water in a small bowl.  Set aside.

    Heat a wok until hot.  Add the oil, then add the beef and stir-fry it until browned.  Remove from the pan using a slotted spoon and set aside.

    Add more oil to the wok if necessary (I did not need more oil), then toss in the onion and stir-fry for 4 minutes.  Add the carrots and the beans (or broccoli) and stir fry for 2 minutes.  (I gave it closer to 4 or 5 because of the broccoli), then add the garlic and ginger and stir-fry for 1 minute longer.

    Pour in the hoisin sauce mixture, stir in the beef, and cook for 3 minutes.  Serve immediately.

  • 1/2  cup  chicken broth
    1/4  cup  chunky peanut butter
    1/4  cup  low-sodium soy sauce
    3  tablespoons  brown sugar
    2  tablespoons  rice vinegar
    2  teaspoons  grated peeled fresh ginger
    2  teaspoons  chile paste with garlic
    4  garlic cloves, minced

    Combine the ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

  • browned2/3 cup lukewarm milk (water can be substituted)
    1 teaspoon sugar
    1 teaspoon dry yeast
    2 cups all-purpose flour
    1 teaspoon salt
    2 Tablespoons ghee (I used vegetable oil)
    2 Tablespoons plain yogurt
    3 Tablespoons ghee or melted butter
    2 teaspoons ground Indian spices


    Combine the milk, sugar and yeast in a mixing bowl.  Mix together and then set aside for ten minutes.

    Add the flour, salt, ghee (or oil) and yogurt and combine to form a sticky dough.  Turn the dough out onto a lightly floured surface and knead for 5 minutes.  Add as little flour as possible.

    Place the dough into a bowl which has been lightly greased.  Cover with plastic wrap and let rise for 1 1/2 hours.

    Turn the dough out onto the floured surface and knead for another five minutes- again, adding as little flour as possible.  Divide the dough into six pieces.  Cover with plastic and let rest for 10 minutes.

    Preheat an oven to 500ºF and place a baking sheet or pizza stone in the oven to heat as well. (Alternately, these can also be cooked stove top on a hot griddle or cast iron pan.)

    Roll out one doughball at a time.  Brush with melted butter (or ghee) and sprinkle with spices, if using.  Place butter side down on the baking sheet.  Working quickly, brush the top of the dough with more butter and sprinkle with spices.  Close the oven and begin work on the next doughball.

    The naan is cooked when it has golden brown freckles on both sides.  This should only take about 2 minutes per side.  Remove to a cooling rack to cool before serving.  Repeat the process with the remaining doughballs.

  • from How To Cook Everything Vegetarian by Mark Bittmansacco

    1 cup chickpea flour (besan)
    1 teaspoon salt
    1 teaspoon ground black pepper, or more to taste
    5 to 6 tablespoons extra virgin olive oil
    1/2 small yellow onion, thinly sliced
    1 tablespoon fresh rosemary leaves (optional) (or 1 tsp dried)
    Freshly ground black pepper


    Pour 1 1/2 cups lukewarm water into a mixing bowl and sift the chickpea flour into it.  Whisk the flour, water, salt, pepper and 2 tablespoons of the olive oil together. Cover the bowl with a towel, and let the batter sit on the kitchen counter for at least a few minutes, and up to 12 hours.

    Preheat the oven to 450ºF.  Put 2 tablespoons olive oil in a well-seasoned or nonstick 12-inch pizza pan or skillet.  Stir the sliced onion and rosemary leaves into the batter- it will be a little thicker than it was originally- then pour the batter into the greased pan.  Bake for about 15 minutes, or until the pancake is firm and the edges are set.  Preheat the broiler and brush the top with another tablespoon or so of the oil.

    Set the pancake a few inches away from the broiler for a minute or two, just long enough to brown it spottily, but not long enough to evenly color it or burn it.  Cut into wedges and serve hot or at least warm with extra black pepper.

  • from Vegetarian Times June 2008

    2 Tbs. vegetable oil, divided
    15 oz. extra-firm tofu, drained and cut into 1/2 inch dice
    2 tsp. low-sodium soy sauce, plus more to taste
    2 cups steamed broccoli
    8 ozs thinly sliced mushrooms
    1 cup finely chopped onion
    1 cup diced yellow bell pepper
    1 cup sliced yellow squash
    1/2 cup shredded cabbage
    1/2 cup grated carrots
    2 TBS nutritional yeast, or more to taste
    2 cups cooked brown rice

    1. Heat 1 Tbs oil in a large nonstick skillet over high heat (I used a wok).  Add tofu, and saute’ 10 to 15 minutes, tossing with a spatula, until light golden brown all over.  Sprinkle with soy sauce and saute 2 to 3 minutes more to further brown the tofu.  Transfer tofu to a paper-towel lined plate.  Drain and rinse the skillet, and wipe dry.

    2. Heat the remaining TBS oil over high heat.  Add the tofu back and all the vegetables. Saute 5 to 7 minutes, or until the vegetables are tender and the tofu nicely browned, tossing constantly with a spatula.  Sprinkle with additional soy sauce to taste.  Sprinkle with nutritional yeast flakes, saute a few seconds more, and then remove from heat.  Serve over brown rice.

  • From How To Cook Everything Vegetarian by Mark Bittman

    makes 6 servings

    1 3/4 cup dried chickpeas
    2 cloves garlic, peeled and lightly crushed
    1 small onion, quartered
    1 teaspoon coriander
    1 tablespoon ground cumin
    1 scant teaspoon cayenne, or to taste, or mild chile powder, to taste
    1 cup chopped parsley ot fresh cilantro leaves
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon baking soda
    1 tablespoon freshly squeezed lemon juice
    Neutral oil like grapeseed or corn, for frying

    1. Put the beans in a large bowl and cover the water by 3 or 4 inches- they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add more water to keep the beans submerged.

    2. Drain the beans well and transfer them to a food processor with all the remaining ingredients except the oil; pulse until almost smooth, scraping down the sides of the bowl as necessary; add one or two tablespoons of water if necessary to allow the machine to do its work, but keep the mixture as dry as possible. Taste and adjust the seasoning, adding more salt, pepper, cayenne, or lemon juice as needed.

    3. Put neutral oil to a depth of at least 2 inches in a large, deep saucepan (more is better); the narrower the saucepan, the less oil you need, but the more oil you use, the more patties you can cook at the same time. Turn the heat to medium-high and heat the oil to about 350ºF (a pinch of the batter will sizzle immediately).

    4. Scoop out heaping tablespoons of the mixture and shape them into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature.

  • Rase wale Kofte

    Ingredients for Kofta:

    1 pound lean ground meat (chicken, lamb, turkey or beef)
    1 egg
    2 to 3 tablespoons besan (chickpea flour)
    1/2 teaspoon garlic salt
    1/2 teaspoon garam masala

    Ingredients for Gravy:

    1 medium onion, finely chopped
    2 tablespoons ginger, finely chopped
    2 large cloves garlic, finely chopped
    3/4 cup water, divided
    5 tablespoons cooking oil
    1 teaspoon cumin powder
    1 teaspoon coriander powder
    1/2 teaspoon red chili powder
    1/2 teaspoon turmeric powder
    1 cup tomato sauce
    1 teaspoon salt
    1/2 cup yogurt
    2 tablespoons fresh cilantro, chopped

    Method for Preparing Kofta:

    1. Heat oven to 400ºF.
    2. In a bowl, mix ground meat, besan, garlic salt, and garam masala. Knead the mixture well or use a food processor for a few seconds until the mixture is smooth. Divide into 16 equal portions.
    3. Place koftas on a greased baking dish. Bake for 20 minutes, shaking them occasionally to ensure even cooking all around. remove the dish from the oven. Discard the fat, if any. Cover the koftas to keep moist.

    Method for Preparing Gravy:

    1.   Place onions, ginger and garlic in a blender with 2 tablespoons of the water.  Run blender on high speed to make a smooth onion paste.
    2. To make gravy, heat oil in a heavy frying pan on medium-to-high heat.  When oil is hot, add onion paste and cover the pan.  When splattering stops, stir the onion paste and roast it until oil separates from teh mixture.
    3. Reduce heat to low.  Stir in cumin, coriander, red chili, and turmeric powders to make masala.
    4. Add a tablespoon of the water 3 to 4 times during the cooking.  Cook the mixture for a few minutes, stirring constantly.  The mixture will change into a thick mass.
    5. Stir in the tomato sauce, salt, and yogurt.  Simmer on low heat for 5 minutes.
    6. Add remaining water to make the gravy.  Increase heat to medium and bring to a boil.
    7. Add koftas to the gravy and simmer on low heat for 10 to 15 minutes until desired consistency of gravy is achieved.  Add more water if desired to make more gravy.
    8. Serve the succulent meat balls hot with cilantro and fresh naan.

  • from Mark Bittman’s How To Cook Everything Vegetarian

    1 1/2 cups all-purpose flour, plus a little more
    1/2 cup masa harina, fine cornmeal or more all purpose flour
    1 1/2 teaspoons baking powder
    1 teaspoon salt
    1/2 cup plus 2 tablespoons shortening or vegetable oil
    2 1/2 cups cooked and well-seasoned beans
    2 cups grated or crumbled queso fresco, Monterey Jack, or coltija cheese
    1/2 cup milk

    1. Mix the flour, masa harina, baking powder, and salt together in the food processor and process for about 5 seconds. With the machine running, add the 1/2 cup shortening and process for 10 seconds. Then, with the machine running, add about 1/2 cup cold water, just enough for the dough to form a ball. Don’t add more water than necessary; the dough should be fairly dry. Knead by hand until smooth, just a minute or so.

    2. Divide into 12 pieces, roll into balls, and wrap in plastic or cover with a damp towel and let rest for at elast 20 minutes. (You can refrigerate the dough overnight; be sure to let it come to room temperature before proceeding.) On a well-floured surface, rolle ach piece into a 6-inch circle, adding flour as necessary.

    3. Preheat the oven to 450ºF. Place a couple of tablespoons of the beans in the center of each circle of dough, followed by a sprinkling of cheese, then fold each circle overl seal the seam with a few drops of water and press with the tines of a fork to close. Put on an ungreased baking sheet and brush lightly with milk. Bake until the dough is golden brown and hot, and about 20 minutes. Serve immediately or at room temperature.

    **The sky is the limit with these empanadas, they will take well to any filling, as long as the filling isn’t too wet.

  • (Don’t be daunted by the long list of ingredients. Use the vegetables you have on hand, and it comes together very quickly!)

    1 tsp olive oil
    1/4 cup raisins
    1/4 cup coarsely chopped almonds
    1 (28 oz) can diced tomatoes
    2 jalapenos, stems removed, coarsely chopped (remove seeds for less heat)
    1 onion- 1/2 chopped, 1/2 sliced thinly and reserved for later
    2 tsps oil
    1 tsp cumin seeds
    4 cardamom pods
    2 bay leaves
    1 tsp Garam Masala
    1 tsp ground cinnamon
    1 tsp salt
    1/2 tsp turmeric
    1 (15 oz) can chickpeas, drained and rinsed (or 2 cups prepared from dried)
    1 1/2 cup cubed butternut squash
    1 cup fresh green beans, snapped (or 1 cup frozen)
    1/4 cup thinly sliced fennel
    1/2 large red bell pepper, coarsely chopped
    2 handfuls baby spinach
    To serve:
    Basmati rice
    plain yogurt or raita
    assorted chutneys

    In a large pot or dutch oven heat the 1 tsp of oil over medium high heat. Add the raisins and almonds and saute for about 2 minutes. Remove from pan and set aside.

    Combine the can of diced tomatoes, jalapenos, and chopped onion in the bowl of a food processor and process until smooth.

    Add the 2 teaspoons of oil to the pot. Add the cumin seeds, cardamom pods and bay leaves, and saute for about 1 minute, or until nice and fragrant. Add the thinly sliced onion to the pot, and cook for about 3 minutes- or until onion begins to turn golden, stir very frequently ro prevent burning.

    Carefully, add the tomato mixture to the pot, as well as the Garam masala, cinnamon, salt, and turmeric. Bring to a boil, and add the vegetables all at once. Reduce heat to a simmer, cover the pot, and cook for 20 minutes- or until the vegetables are tender.

    Serve with your choice of accompaniments, sprinkling the top with the raisins and almonds.

  • Dumplings:
    1 pound ground pork
    1 cup scallions
    3 Tablespoons soy sauce
    1 Tablespoon grated ginger
    1/8 teaspoon freshly ground black pepper
    2 cups finely chopped napa cabbage (green cabbage is acceptable)
    Won-ton wrappers
    water for sealing wrappers

    Soy-Ginger Sauce:
    1/4 cup low-sodium soy sauce
    1/8 cup balsamic vinegar
    1/4 cup water
    1 Tablespoon grated ginger
    2 Tablespoons finely chopped scallions
    2 or 3 drops sesame oil

    Mix meat, scallions, soy sauce, ginger, and black pepper together. Add cabbage and mix well. Lay out 2 or 3 won ton wrappers. Add a scant tablespoon to the center of each won ton. Brush water around the edges, and carefully fold over the won ton wrappers, keeping the meat mixture in the center, and sealing all the edges. Pleat and fold as desired to desired shape. Set aside on a baking sheet that has been dusted with flour while making remaining dumplings.

    Combine sauce ingredients and set aside for the flavors to meld.

    Heat about 2 tablespoons of oil in a large nonstick saute pan. Gently set dumplings in the pan. Fry for 3 or 4 minutes, or until the bottoms are a nice golden brown. Working quickly, add 1/2 cup water to the pan and quickly put on the lid. This will steam the dumplings and complete the cooking. Cook another 3 to 4 minutes, shaking the pan a few times to keep the dumplings from sticking. Remove from the pan and allow to sit for 2 minutes before serving.

    Serve with dipping sauce.

    *Alternately, the dumplings can be completely steamed in a steamer pot to avoid the frying process.

About The Recipe Trove

January 2018
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