point-n-click

When visiting my Mama ( +Juliana Madan )  for Christmas, she taught me the following quick recipe for a delicious rice pilaf with peas. Keep prepared the Biryani paste  Blend:  1/2 bulb garlic peeled,  1" inch ginger peeled,  2 green chilies, and  1/4 bunch of coriander (cilantro) leaves, cleaned Note - you can make & store the blended paste in the freezer for reuse in the future (as this helps make the recipe all go very quickly)  Heat oil in a large pot: fry an onion till translucent  add 1 cup cleaned basmati rice  stir the rice in the oil, so the rice does not stick (3 mins). The rice should be slightly crisp, not DAMP. add the biryani paste from above;  add 2 cloves, 4 pods of cardamom, pinch of star anise, 1 small broken piece of cinnamon, carrots, peas, and whatever is clever add 2 cups of BOILING water cover till the rice is cooked ...

Recipe: Luscious Tandoori Lamb Chops INGREDIENTS 8 lamb rib chops (2 1/2 pounds) 3/4 cup Greek yogurt 1/4 cup heavy cream 3 tablespoons fresh lemon juice One 3-inch piece of fresh ginger, peeled and minced 4 large garlic cloves, minced 1 tablespoon malt vinegar 1 tablespoon garam masala 1 tablespoon ground cumin 1 tablespoon paprika 1/2 teaspoon cayenne pepper 1/4 teaspoon ground mace (optional) 1/4 teaspoon freshly grated nutmeg Kosher salt 2 tablespoons vegetable oil 3 tablespoons unsalted butter, melted Using a paring knife, cut a few 1/4-inch-deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 teaspoon of salt. Transfer the lamb chops to the marinade and turn to coat, then cover and refrigerate overnight. Add the oil to the marinade and toss with the lamb chops. Remove the chops from the marinade and let stand at room temp...

This is an awesome recipe from my friend Anamika , who runs the delicious Kasa restaurant. Back in 2004, I took her Indian cooking classes to shore up that need, but now that she's a famous chef and restaurateur, her schedule is tight. Every now and again, she offers a class, which I highly recommend. Ingredients  Paneer – 1 packet – sliced Red Bell Pepper – 1 – sliced Green Chillis, finely chopped – 4 Soy Sauce – 2 tbsp Vinegar – 1 tbsp Plain flour – 2 tbsps Cornstarch – 3 tbsps Black Pepper, freshly ground – 1 teaspoon Green Onions, finely chopped – 2 bunches Garlic, finely chopped – 2 tbsp Ginger, finely chopped – 2 tbsp Sugar – pinch Oil to fry Salt to taste Instructions 1. Mix the paneer with the plain flour, 2 tbsp cornstarch, black pepper, ginger and soy sauce. 2. Fry the paneer pieces in hot oil and drain. 3. For the sauce, heat a little oil in a pan, add most of the spring onions, bell pepper and garlic pieces and fry until light brown. Make a ...

Grilled Thick Lamb Chops with Stout-Citrus Glaze Time:  45 minutes 1 cup stout of your choice 1/4 cup balsamic vinegar 1 tablespoon grated lemon zest 2 tablespoons fresh lemon juice Salt 8 thick (about 1 1/2 inches) lamb rib or loin chops 2 tablespoons olive oil Black pepper. 1 . Combine stout, vinegar, lemon zest, lemon juice and salt in a small, heavy-bottomed saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously until reduced to about 1/4 cup syrup, 20 to 25 minutes. 2.  Meanwhile, build a fire on one side of a grill. When fire has died down, and coals are medium-hot (you can hold your hand 5 inches above grill grate for about 2 seconds), move enough coals to other side of grill to form a single layer, leaving most coals on hot side. 3.  Rub lamb with oil, sprinkle generously with salt and pepper, place directly over hot part of grill and sear well, about 2 minutes a side. Move chops ...

Ingredients : Channa Dal (coarsely ground) Chopped Onion Green chillies chopped Garlic chopped Ginger chopped Curry leaves Vermicelli (roasted) Cumin Fennel Salt Oil Method : Mix channa dal, salt, chopped onion, chopped green chillies, chopped ginger, chopped garlic and chopped curry leaves. Roll into balls Coat with roasted vermicelli and flatten into cakes Deep fry in hot oil Serve with a chutney dip

Colibri's Guacamole, from Jonathan Kakacek 1.5 avocado 1 to 1.5 Tablespoons of each -onion chopped -jalapenos chopped -cilantro -tomato teaspoon of salt or to taste .5 tsp 1.5 lime (juice, cut in half, use fork to poke and squeeze/twist) mix in a folding action and tah dah

Dhal with Spinach  by Juliana Madan (my mamma!) 1 cup of any kind of dhal -- cook in pressure cooker with the following 1/2 tsp tumeric 1/2 tsp cumin 1 chopped tomato 2 Jalepenoes sliced You may need 1 or 1 & 1/2 cups of water to cook. After 10 mins or slow turn off & let it cool Add 1 or 2 bunches of chopped spinach into cooker & simmer till cooked. For seasoning Heat 2 TBSP oil Add 1 tsp mustard seeds-- when they pop crackles add the following ingredients to the oil 2 red dry chillies 1 onion chopped Pour on top of cooked dhal Add coriander leaves for garnish

Sandhya Chib's Famous Ribs 1 c chopped onion 2 tbsp olive oil Few dry red chillis (break them in half if you really want the heat) 3 cloves garlic 1/2 c white vinegar 3/4 c packed brown sugar 1/3 c soy sauce 1/2 c chilli sauce Heat oil. Fry chillis. Add onion, fry 5 mins, add rest of ingredients, bring to boil. Remove from heat, pour over ribs, bake at 350 for one hour. Baste couple times. Turn up to 500 at end and brown for two mins.

Ingredients  1 cup urad dhal  2 cups rice flour Method Soak dhal overnight & grind the next day with rice flour.  Let it ferment in a warm place.  After it ferments, add salt & 1/8 teaspoon methi powder. Make dosas in a flat skillet  by using the onion to oil the skillet -- add ghee to crisp if needed

Upmav Ingredients 2 cups Rava(semolina) -- roasted without oil Oil for cooking Mustard seeds-- 2 tspn Onions-- 2 large chopped fine 1" piece ginger 5 green chillies-- cut up 3 sprigs curry leaves 1/2 bunch coriander leaves Salt & lemon juice-- for later Method 1. Roast rava in a pan till you get the aroma from it & slightly changes color-- set aside. 2. Heat 1/4 cup oil in a pan. 3. When hot -- add mustard seeds. 4. You'll hear the crackle-- & cover it as it'll splutter. 5. Add chopped onions & curry leaves. Fry onions to a deep golden brown. 6. Add ginger, chillies & coriander leaves & fry a bit. 7. Add roasted rava & continue for a bit more. 8. Turn off heat-- cool it completly before packing it for the trip. AT THE CAMP Boil 2 cups water. Add salt to taste & then add in the upmav mixture & simmer for a couple of minutes. Add lemon juice for flavor. Egg Masala  Do ahead 1 dozen eggs hard boiled wi...

Ingredients This makes it nice & spicy - reduce red chilly or green chilly if you can't take the heat 1 whole chicken 1.25c plain yogurt 2T lemon juice 1T vinegar 1T vegetable/olive oil 3T ginger, garlic, green chilly paste (= 1 large clove garlic, 1 green chilly, .25oz ginger ground together in pestle & mortar) .75T garam masala 1.5T tandoori masala 2T red chilly powder 1t ground coriander seeds Cooking instructions clean & wash & dry chicken. prick with a forkadd yogurt to the chicken and mix well. add ginger, garlic, chilly paste to the chickenadd all dry spices (coriander seeds, garam masala, red chilly pounds, tandoor masala, and salt)add lemon juice, vinegar and oil. cover chicken and marinate for 24h. Grill chicken on a BBQ, or broil chicken for 14 minutes per side (depending on oven, you'll likely need to leave the front oven door slightly ajar and rotate the broiling rack 90 degrees every 7 minutes to get a nice even tan) Serve with sliced red onions, f...

Mom's Dosa recipe: 2 cups rice flour 1 cup urad dhal --- soaked overnight & ground the next day with rice flour Let it ferment in a warm place. After it ferments Add salt & 1/8 teasppon methi powder Make dosas in a flat skillet by using the onion to oil the skillet -- add butter to crisp if needed

Kynthia's buttermilk buscuit recipe: makes 10-12 biscuits, depending on how big you cut them preheat oven to 450. combine in a good-sized mixing bowl: scant 2 c. flour 1 Tbsp. baking powder (4 tsp. if you’re at a high altitude) 1 1/2 tsp. sugar 1/2 tsp. cream of tartar (it makes them fluffier) 1/2 tsp. salt cut in, with pastry blender, knives, fork, whatever’s your pleasure, until uniformly crumbly with butter the size of small peas or thereabouts: 1/2 c. butter, cold make a well in the center and add: about 2/3 c. cold milk (better less than more) mix just until it starts to stick together, then use your hands to form a ball and turn it onto a floured surface, kneading a very few times so as to help with the butter distribution but not encourage it in melting. roll (or pat, i usually just pat) out to about 3/4″ thick, and cut with a biscuit cutter or top of a glass. place on ungreased baking sheet and bake in your preheated oven for 10-12 minutes. you may have to ...