Shrimp in green herbs

Posted on March 30, 2009 by meggamoma

Shrimps are universally loved in India. There are several varieties , which , I was surprised to see when I went to the wharf with my cousin Suzy , who lives in Mumbai. These shrimp , or prawns , as they are called are so fresh and succulent. Some of them are 6 to 8 inches long!!! The green sauce is called Hara Masala and is my husband’s favorite. Use bread or naan to soak up the sauce.

MASALA

1 bunch cilantro

2 fresh green chilis

2 tsp ginger garlic paste

Salt to taste

 

2 tbs sunflower oil

1/2 tsp cumin seed

1 1/4 lbs jumbo shrimp ,shelled and deveined

Salt to taste

Put ingredients for masala in a blender , puree till smooth.

Heat oil in a wok and tip in cumin seeds

Add green masala and fry 1 -2 minutes.

Add shrimp and salt. Reduce heat and cook until shrimp are done, adding a little water if necessary. The sauce should be thick and smooth . Serve immediately.

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Bombay Crisp Garlic Shrimp

Posted on March 30, 2009 by meggamoma

Jhinga Kurkure are a real street food , primarily sold on the beaches in Bombay. They are crisp with just the right amount of spice to tickle and satisfy your taste buds.

Monisha Bharadwaj

1/2 tsp turmeric

1/2 tsp chili powder1/2 tsp garlic paste

Salt to taste

1 1/4 lb Large , uncooked shrimp , shelled

Sunflower oil for frying

6 tbs semolina

Mix together all the ingredients of the marinade and gently stir in the shrimps. set aside.

Roll shrimp in semolina and place a few at a time into the oil when it is smoking hot. Reduce the heat and fry the shrimp for a couple of minutes on each side until done.

Remove and drain on paper towels; keep warm while you cook the remaining shrimp.Serve hot

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Award winning Eggless crispy sugar cookies

Posted on March 29, 2009 by meggamoma

I adore these crisp beauties. They are equally delicious on their own with a cup of tea or as a topping to a dessert. This is an award winning recipe from Mary .B . Heying g, from the Missouri state fair.The dough must be made the day before and allowed to rest.

1/4 lb butter , at room temperature.

3/4 cup sugar

1 tbs heavy cream

1 tsp almond extract

1 1/4 cups flour

1/4 tsp baking powder

1/4 tsp salt

Additional granulated sugar for topping

Cream together butter , sugar , heavy cream and almond extractuntil light and fluffy. Sift together the flour , baking powder and salt. Fold flour mixture into butter mixture. Refridgerate overnight.

Preheat oven to 425*F

Roll the dough out very thin on a lightly floured surface. Cut out desired shapes with a cookie cutter and place on a lightly greased cookie sheet.

Sprinkle with additional sugar. Bake for 5 to 7 minutes.

Cool on wire racks.

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The best vegan chocolate cupcakes

Posted on March 29, 2009 by meggamoma

Also known as Chocolate Cupcakes for Almost Everybody , featured in the New York Times Magazine . These are some of my all time favorite Vegan cupcakes. They are moist , sweet and dark. The frosting is just simply finger licking good . Enjoy!

Cupcakes

1 cup soy or rice milk

1 tsp vinegar

3/4 cup sugar

1/3 cup vegetable oil

1 1/2 tsp vanilla extract

1 cup flour

1/3 cup cocoa

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

GLAZE

1 cup confectioners’ sugar

1/4 cup cocoa powder , sifted

3 tbs soy or rice milk

Chocolate sprinkles ( optional)

Preheat oven to 350*F. Prepare a dozen muffin cups with liners.

In a large mixing bowl, stir together soy or rice milk, vinegar ,sugar , vegetable oil and vanilla. In another bowl , stir together the flour , cocoa powder, baking soda , baking powder and salt. Stir the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all lumps are gone.

Pour batter into cupcake liners two -thirds full. Bake until toothpick inserted in center comes out clean , about 20 minutes. Cool on wire rack.

When cool whisk all glaze ingredients until smooth and spread glaze on cupcakes . If you choose top with sprinkles.

Filed under: Desert, Eggless | Tagged: , , , | 1 Comment »

Pecan Cresents

Posted on March 26, 2009 by meggamoma

Crispy , Crunchy , Buttery , this is Judy Rosenberg’s description of these melt in your mouth cookies made with loads of crunchy pecans and rolled in cinnamon sugar just before baking. PERFECTION!!! When my kids were young , I used to bake dozens of these are pack them as gifts for their teachers . They pack and ship well.

Makes about 48 cookies

COOKIE

2 cups all purpose flour

1/2 tsp salt

1/2 tsp ground cinnamon

1 cup (2 sticks ) unsalted butter , at room temperature

1/3 cup plus 1 tbs sugar

1 1/2 tsp pure vanilla extract

1 1/2 cups finely ground pecans

COATING

1/2 cup sugar

1 tsp ground cinnamon

Preheat  oven to 325*. Line several baking sheets with parchment paper .

Sift the flour ,salt and cinnamon together into a small bowl and set aside.

Using an electric mixer on medium speed cream butter , sugar and vanilla in medium bowl until the ingredients are light and fluffy , about 4 minutes. Scrape the bowl with a rubber spatula.

Add the flour mixture and the pecans, and beat on medium low speed for 20 seconds. Scrape the bowl. Then beat until flour and nuts are completely incorporated, about 15 seconds.

Break off generously rounded teaspoons of the dough , and roll them between your palms to form cresents.

In a small bowl , stir together the sugar and cinnamon for the coating. Dip the cookies in the coating and place them 2 inches apart on the prepared baking sheets.

Bake cookies until they are lightly golden and firm to the touch, 30 minutes. Cool completely on the sheets.

Store the cookies in an airtight container at room temperature for up to 3 days .

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Shirley’s crazy eggless chocolate cake

Posted on March 22, 2009 by meggamoma

I have tried a few “crazy” eggless cake recipes , but , I think this one is best. It is amazingly easy , tender and moist. I love to serve it with Ice cream , whipped cream or use it as a base for other fillings. Either way , I am sure you will not be dissapointed.

Shirley Corriher

Makes one 8 by 8 by 2 inch square

1 1/2 cups (6.6 oz ) spooned and leveled unbleached all -purpose flour.

1 cup ( 7 oz ) sugar

1/3 cup (1 oz ) natural cocoa powder  (not Dutch process )

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp apple cider vinegar

2 tsp pure vanilla extract

1/2 cup Canola oil

1 cup cold water or weak coffee

Arrange a shelf in the lower third of oven . Place a baking stone on it and heat oven to 350*F.

In a 8 by 8 by 2 inch non stick pan Stir together to blend the Flour , sugar , cocoa , salt and baking powder.Poke 2 small holes and 1 large hole in the dry ingredients with the handle of a wooden spoon.. Spoon the vinegar in one small hole and vanilla in the other small hole. If it overflows it is okay.Pour the oil into the large hole. Pour the water over the top and stir to blend all of the ingredients together till smooth. Don’t hesitate to stir . You want to develop some gluten to hold the cake together.

Place the pan in the oven on the baking stone and bake until a toothpick inserted in the center comes out moist , about 30 minutes. Place the cake on a rack to cool in the pan. Garnish with powdered sugar , if desired.

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The best Asian style Barbecue Sauce

Posted on March 22, 2009 by meggamoma

Barbecue is so great any time of year. During the coldest winter months I use thinner cuts of meat , Fish or Tofu and pan fry them , basting with the sauce as I go along. This sauce was originally called ” Merchant’s Barbecue Sauce ” from Christina Arokiasamy. It freezes very well and can be prepared and stored refridgerated for up to 1 week.

Makes 1 1/2 cups

1/3 cup soy sauce

1/4 cup oyster sauce

2 tbs sweet sauce

1/3 cup ketchup

1/2 cup honey

2 tsp garam masala (available in Indian Markets)

1 tsp ground mustard

Combine and whisk all ingredients together . Store in an airtight container in the refridgerator up to 1 week or 1 month in the freezer.

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Salmon with Ginger Butter

Posted on March 21, 2009 by meggamoma

Christina Arokiasamy has combined the flavors of butter , ginger and shallots with brilliance in this simple , easy to prepare dish , yet extraordinary dish. Salmon can easily be substituted for any fish of choice.

Serves 4

1 lb skinless Salmon fillet

1 tbs extra virgin olive oil

2 tbs butter

one 3 inch piece fresh ginger , peeled and cut into long thin matchsticks

1 small shallot , thinly sliced

2 scallions , both white and green parts chopped

1/2 cup chicken broth

1 tbs oyster sauce

1 tsp soy sauce , or to taste

Pat the fish dry with paper towels , cut fish into 4 pieces , set aside.

Heat the olive oil and butter in a skillet over medium heat. Add ginger and shallot and cook until light brown in color , about 5 minutes.

Add the scallions , chicken broth ,oyster sauce ,and soy sauce. Bring just to a boil. Taste and add more soy sauce if needed for saltiness. Add fish pieces and cook for 5 minutes on each side, until most of the liquid is absorbed into the fish and the fish is warm in the center.

Transfer the fish to a serving plate , top with cooked ginger , shallots and scallions and serve immediately.

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Perfect Peanut Sauce

Posted on March 19, 2009 by meggamoma

I am ALWAYS in pursuit of a great peanut sauce and , believe me , if you have the time , this is worth the effort . I generally double the recipe and store it in cup measures in the freezer. It freezes very well and , even though , the reccomended freezing time is 1 month , well covered , it stores up to 3 well.

Christina Arokiasamy

Makes 4 cups

Photograph by Rahul Mahtani

3 cups unsalted raw peanuts ( about 1 pound)

7 garlic cloves , peeled

6 Fresh Red Bird’s -Eye Chiles or 4 Fresh Red Jalapeno chiles , chopped

one 3 -inch piece Fresh Turmeric chopped or 1/2 tsp ground Turmeric

one 3 inch piece fresh galangal ,sliced

2 cups canned coconut milk

1/4 tsp ground coriander

1/4 tsp ground cumin

4 Fresh Kaffir Lime Leaves , stemmed and torn

3 tbs palm sugar syrup or Brown sugar

1/4 cup sweet soy sauce

Juice of 1 Lime

1/2 tsp salt or to taste

Preheat oven to 350*F

Spread the peanuts on a baking sheet and roast in the oven for 15 minutes , or until golden brown . Immediately transfer the peanuts to a plate to cool.

Put the peanuts in a food processor and blend for about 20 seconds , or until finely ground . Add the garlic , chiles , galangal , and turmeric to the food processor and grind until smooth, adding a little water if needed to facilitate blending.

Put the paste into a heavy pot and add the coconut milk, 2 cups water , coriander , cumin and lime leaves . Bring to a boil , then lower the heat and simmer for 10 minutes, stirring frequently to prevent the coconut milk from burning and sticking.

Add palm sugar syrup , sweet soy sauce , lime juice and salt to the pot . When you add the sweet soy sauce , the sauce will turn the color of roasted peanuts. Bring just to the boil , lower heat , and simmer 5 minutes , stirring periodically , until a little oil has seperated and appears on the surface. Serve hot or cool.

Transfer to an airtight container and store for up to 4 days refridgerated or 1 month in the freezer.

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Crisp Okra tossed in spices

Posted on March 17, 2009 by meggamoma

Okra is just one of those vegetables you either love or don’t. Generally speaking I am not a fan as I find the stickness of the vegetable not to my liking. That said , I could eat loads of these crisp delights. The real secreat is the mango powder called Amchur found in Indian markets , believe me , it is worth the trip.

Bhindi Kurkure

Monisha Bharadwaj

1 tsp red chili powder

1 tsp turmeric

1/2 tsp Mango powder (amchoor)

Salt , to taste

3 tbs chickpea flour

1 1/4 lbs okra , sliced diagonally ( about 2 1/2 cups )

Sunflower oil for deep frying

Small pinch sugar

Mix together the chili , turmeric , amchoor , salt  and chickpea flour.

Add okra and toss until well coated

Heat the oil in a frying pan and fry the okra in batches until crisp and golden . You may need to seperate the frying okra with a fork .

Serve hot with a slight sprinkling of sugar for a hint of sweetness.

Filed under: Indian, Vegetarian | Tagged: , , , , , | 1 Comment »

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