Recipes by their Ingredients

carrots

  • Base Curry (BIR)

    >Base Curry
    Base Curry (BIR)
    (Makes 10 cups or 2½ quarts)


    Akhni Stock
    8 cups water
    1 yellow onion, cut into quarters
    14 green cardamom pods
    2 black cardamom
    10 whole cloves
    6 garlic cloves, crushed
    4 bay leaves
    4 inch cinnamon stick
    4 tsp coriander seeds
    4 tsp fennel seeds
    4 inch chunk fresh ginger
    2 star anise
    2 tsp black peppercorns

    Base Gravy
    10 medium onions, chopped
    1 large carrot, peeled and diced
    ½ large green bell pepper, diced
    ½ large red bell pepper, diced
    2 stalks leafy celery, diced
    ¼ of a green cabbage head, chopped
    2 cups (16oz) canned chopped tomatoes
    6 sprigs fresh cilantro with leaves
    1 cup vegetable oil
    4 tblsp ghee
    4½ tblsp fresh ginger puree
    4½ tblsp garlic puree
    1 tbsp ground turmeric
    1 tbsp garam masala
    1 tbsp freshly ground cumin
    1 tbsp freshly ground coriander seed
    1 tbsp ground fenugreek powder
    1 tbsp smoked paprika
    1 tbsp salt
    2 cups chicken stock (homemade preferred or at the least use Better Than Bouillon brand chicken base)


    NOTES: BIR Base Curry, also known as British Indian Restaurant Base Gravy, is a crucial component in creating the distinctive flavors found in British Indian restaurant-style curries. Akhni stock is a flavoring stock that's used in the making of BIR base gravy. It serves as the foundation for many British curry dishes. Asian/Indian bay leaves preferred, as they are milder – use 1 regular bay leaf if unavailable.

    To turn your base British Indian Restaurant (BIR) curry into a full curry, you can add additional ingredients such as cooked meat (chicken, lamb, or beef), vegetables (like potatoes, peas, or bell peppers), and more spices or seasonings to enhance the flavor. You can also adjust the consistency by adding water, coconut milk, or cream to achieve your desired thickness. Serve your full curry with rice or naan bread for a complete meal! Click here for more ideas on what to add to this base curry.

     

    For the akhni stock: add all akhni stock ingredients to a saucepan. Bring to a boil for ten minutes then strain the mixture discarding the solids and reserve the akhni stock.

    For the base gravy: pour the oil into a large heavy bottomed saucepan and heat over medium high heat until simmering.
    Add the diced onions and fry, stir often for about 20 minutes until the onions are soft, lightly browned and translucent.
    Add the bell peppers, celery, cilantro, carrot and cabbage and mix.
    Fry for another five minutes and then add the ginger, garlic and all of the spices except for the turmeric.
    Now add the tomatoes, chicken stock and just enough Akhni stock to cover the vegetables and simmer for about half an hour. Add more stock as needed.

    After 30 minutes, remove the mixture from the heat and allow to cool slightly.

    Using a handheld immersion blender blend until silky smooth, if you have one, otherwise, scoop the mixture in batches into a blender and blend until silky smooth, about three minutes per batch if using the blender. Add more Akhni stock if needed to achieve the proper consistency, it should roughly be the consistency of thin cream.
    Once your sauce is smooth, melt the ghee in a frying pan and add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
    Once it is simmering, turn down the heat and simmer for another 20 - 30 minutes.
    Enjoy!
    This can be stored in the fridge for up to three days or freeze in 3 cup portions for up to three months.

    BIR House Mixed Powder (Every curry joint in Britain has their "secret" blend of house spices, this is ours!):
    3 tbsp ground cumin
    3 tbsp ground coriander
    4 tbsp curry powder
    3 tbsp paprika
    3 tbsp ground turmeric
    1 tbsp garam masala

    Things you can make from this base:
    1.) BIR Chicken Korma (for 4) – 1½ cups BIR curry base, 1¾ oz (50 grams) almonds, crushed (or cashews or both), 2 tblsp fine white sugar, 1 tblsp butter, 1¾ oz (50 grams) creamed coconut block, 3⅓ oz (100 ml) cream. Cook the above ingredients until combined (less than 4 mins) – Add 1 lb raw chicken such as mini fillets or a breast cut into1 inch chunks and heat on low for 10 minutes to cook through.

    2.) BIR Bhuna (for 4) – In 2 tblsp vegetable oil fry 1 four inch cinnamon stick for 10 seconds then add 1 lb of cleaned prawns or chicken to cook - (if your protein is already cooked then add it at the end). Next add 1 tblsp tomato paste with 1 tblsp grated ginger, 1 tblsp garlic paste, 1 tblsp cumin powder, 1 tblsp red chili powder, 1 tblsp coriander powder, 1 tsp turmeric. Cook for 2 minutes then add 1½ cups BIR curry base. Cook for 2 minutes more then squeeze the juice of one lemon in and then add 1 small bunch cillantro leaves, torn or chopped. Salt and pepper to taste.

    2.) BIR Saag (for 4)
    ¼ lb baby spinach leaves
    3 green bird's eye chillies or Thai chilies - roughly chopped
    1 handful cilantro leaves
    2 tbsp ghee
    ½ onion, chopped finely
    1½ tbsp garlic and ginger paste
    1 tblsp cilantro stalks
    1 tsp cumin, ground
    1 tsp coriander, ground
    2 tblsp mixed powder
    ½ tsp Kashmiri chilli powder
    ¼ cup tomato puree
    1 cup base curry
    1 tblsp plain natural yoghurt
    Juice of ½ lemon
    ½ tsp garam masala
    Salt to taste

    Directions:
    Preparing the spinach by placing all of the spinach, chillies, coriander and lemon juice in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.

    Now heat the ghee in a large pan over medium heat.
    Once the pan is hot, add the chopped onions and fry for about 15 minutes until soft and translucent but not too brown.
    Add the ginger and garlic paste and allow to cook for about 30 seconds.
    Add in the cumin, coriander powder, garam masala and kashmiri chilli powder and mix.
    Remove the onions from the pan and use a processor or blender to blend the onions and the tomatoe until smooth.
    Pour the onion/tomato mixture back into the pan. At this point if you want to ass meat or paneer, add it now.
    Cook for 40 minutes or until any meat is nice an tender. Add the base sauce gradually stirring it in, cook for about 5 minutes.
    To finish, add the spinach puree you made earlier and stir it into the curry.
    Cook for another 2 minutes. Adjust seasoning and add the salt and pepper to taste.
    Just before serving, add the yogurt one tablespoon at a time stirring it into the sauce.
    Stir in the lemon juice and serve.

  • Chow Fun

    Chow Fun
    Chow Fun
    (serves 12)
    1 lb Char Siu beef, pork or chicken
    1 tblsp oil
    ginger, almond size, mashed and minced
    ½ cup carrots, thinly sliced
    ½ cup celery, thinly sliced
    1 small onion, thinly sliced
    12 ounces bean sprouts
    2 tsp salt
    1 tblsp Oyster Sauce
    12 ounce package of Chow Fun noodles
    2 scallions (green onions), cut into 1 inch lengths
    NOTES: An experiment with great results!

    Instructions

    Cut char siu/pork meat into thin strips. Heat oil in skillet or wok. Add char siu/pork and ginger, cook until lightly browned.

    Add carrots, celery and onions, cook until half done. Add bean sprouts, salt and oyster sauce, stir lightly. Add chow fun. Cook for 1 minute. Add green onions just before serving.

     

  • Coleslaw (mayo based)

    Coleslaw (Mayo Based)
    Coleslaw (mayo based)
    (Serves 4)

    10 oz thinly sliced green cabbage
    1 medium carrot, shredded
    2 oz Purple cabbage, thinly shredded, optional
    ¾ cup of mayonnaise
    ¼ cup sour cream
    3 tsp sugar
    4 tsp apple cider vinegar
    ¼ tsp white pepper
    ¼ tsp salt

    NOTES: For best results make a day in advance. If you are adding purple cabbage, be aware after 3 days all the mayo will start to turn purple, especially if there is more purple cabbage then what is called for.

    In a large bowl, combine the cabbages, carrots, mayonnaise, sour cream, sugar, vinegar, pepper and salt. Mix well. Let stand ½ hour before tasting and adjusting any seasoning. I like my coleslaw the next day, but if you let it rest for a few hours, it should be fine. Enjoy!

  • Oxtails over Rice

    Oxtails over Rice
    Oxtails over Rice
    (Serves 4-6)

    1 oxtail (about 1-2lbs)
    1/3 cup Canola oil, plus 1 tblsp
    1½ tsp salt
    15 cloves of garlic, peeled
    3 carrots, chopped into ½ inch pieces
    2 onions, chopped into ½ inch pieces
    2 stalks of celery, chopped into ½ inch pieces
    1 parsnip, chopped into ½ inch pieces
    1 bottle red wine
    1 cup chicken stock
    2 tblsp butter
    2 chicken bouillon cubes or a tblsp of the chicken stock paste. ("Better then Bouillon")
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES:

    Pre-heat oven to 500 degrees.

    Toss the oxtail in 1 tblsp of canola oil and sprinkle with salt.
    Roast for 20 minutes.

    Meanwhile in a large stock pot, add 1/3 cup of canola oil, 15 cloves of garlic, carrots, parsnip, onions and celery, saute until the vegetables have a nice color to them, about 10 minutes.

    Now pour in the bottle of wine over the sauteed vegetables. Add in the oxtails and any rendered fat from the roasting tray. Cover completely with the chicken stock. Let simmer on low for 2 hours.

    Remove the oxtails from the stock pot, when cooled down a little, remove the meat from the bone and set aside the meat, toss the bones.

    Toss into the stock pot 1 tblsp of butter, then take the liquid and vegetables from the stock pot and using a blender blend them. You may need to add some chicken stock to the mix if it is too thick.

    Taste the mixture, you may want to add some salt or pepper to taste.

    Cook rice in chicken stock or add some chicken bouillon to the water. Twirl a tblsp of butter into the rice along with a tsp of salt and or Tony Chacheres Cajun Spice mix.

    Lets tie this dish together now, heat up some of the oxtail in a pan with the sauce, pour over rice. Top with some fresh grated Parmigiano Reggiano cheese.
    Enjoy!

  • Pancit Bihon

    Pancit Bihon
    Pancit Bihon
    (Serves 8-10)


    3 tblsp vegetable or cannola oil
    6-9 cloves of garlic, crushed & roughly chopped
    1 tblsp oyster sauce
    2 tblsp soy sauce
    2 cups chicken stock
    8oz rice stick noodles (bihon)
    1½ cups green cabbage, sliced ¼ inch
    ¾ cup carrots, cut into thin match sticks
    ¾ cup celery, thinly sliced
    ½ lb small white shrimp, 51/60, deshelled and cleaned
    ½ lb sweet Longganisa sausage, cooked, sliced thin (Loganisa, Loganiza)
    1-2 tsp kosher salt
    1 tsp black pepper
    2 green onions, sliced thin, separate the green tops & the white ends


    NOTES: Thin pork strips, pork belly, boiled or grilled chicken can be substituted for the protein as well as beef stock, vegi stock or seafood stock for the chicken stock. You can substitute fish sauce for the oyster sauce. If you use Canton noodles (which are egg based) instead of or in addition to the rice stick noodles (bihon), change the name to Pancit Canton or Pancit bihon canton.
     

    In a large skillet, I used a 14", or a wide/deep pot, add the oil on medium low heat, add the garlic. Saute for about 3 or 4 minutes, increase the heat slightly to almost medium and add in the cleaned shrimp. At this point I add a sprinkle of salt and pepper. Shortly after the shrimp are flipped over, after 2-3 minutes, add in the carrots and celery. Saute for another 3 minutes and add in the cabbage and sliced/cooked sweet Longganisa sausage.

    After the cabbage wilts, about 1 minute, add in the oyster sauce and soy sauce. Now add in the 2 cups of chicken stock (or whatever stock you are using).
    Bring to a boil and push the ingredients to each side leaving a channel of boiling liquid down the middle for the rice noodles to sit in. Using a utensil, hold the rice noodles down into the liquid, after about 3 minutes flip the noodle block over and soak the other side, you can lower the heat to a simmer, keeping the noodles as submerged as possible while they become more pliable and soft.

    Let simmer until the noodles soak up all the liquid and are tender.
    Mix in the sliced white bottoms of the green onions.

    Salt and pepper to taste.

    Serve topped with sliced green onion tops.

  • Pickled Daikon and Carrots (Do Chua/Vietnamese)

    Pickled Daikon and Carrots - Do Chua
    Pickled Daikon and Carrots (Do Chua/Vietnamese)
    (Serves )


    1 Carrot
    ⅓ Daikon radish
    4 tbsp Sugar
    1 cup Hot water
    ½ cup Distilled white vinegar
    1 tsp Salt


    NOTES:

    Cut the daikon radish into match sticks about 3 inches long. Do the same to the carrot. Put the carrots and daikon into a large bowl and sprinkle the salt on them, give them a quick mix and set aside for 10 minutes, meanwhile add the water sugar and vinegar to a pot and only heat up until the sugar dissolves, giving it a few stirs to help it along, then remove immediately from the heat and pour into a mason jar and let cool. Once cool add the daikon and carrot strips and cover tightly. Let sit in the fridge for an hour, up to three days. I rotated my jar by turning it on its side then on its top, etc., to make sure all the daikon's and carrots got marinated evenly.

  • Shepherd's Pie

    Shepherds Pie
    Shepherd's Pie
    (Serves 4-6)


    1 lb of lamb, cubed
    1 tblsp vegetable oil
    1 large carrot, cut into small cubes
    1/3 cup peas
    1+¾ cups lamb stock
    1 tsp Tony Chachere's Creole Spice
    ½ tsp garlic powder
    1/2 tsp ground black pepper
    1 tblsp plus a 1 tsp cornstarch
    3 large russet potatoes, skinned and cubed
    4 tblsp unsalted butter
    2-3 tsp salt
    ¾ tsp ground black pepper
    1/3 cup cream, half n' half or milk
    1 tsp unsalted butter


    NOTES:I substituted the lamb stock for half chicken and half beef stock using Better Than Bouillon brand. If you don't have Tony's Creole Spice you can substitute with equal portions of cayenne pepper, garlic powder, black pepper and a pinch of salt. You can substitute ground beef for lamb in this recipe, you won't need to simmer the ground beef for but 3-5 minutes after you sear it, and you should then call the dish a Cottage Pie and not a Shepherd's Pie. If you want to feed more with this recipe you could double the potatoes to 6 and bake in a 9 x 12 inch pan.!

    Boil the carrot cubes until just about tender as they'll finish cooking in the completed pie. Drain and set aside.

    In hot very hot skillet, add 1 tblsp high heat oil like vegetable, canola or peanut oil. Add half the lamb and sear on 2 sides then remove to a small bowl. Repeat the other half of lamb cubes.

    Once the lamb is seared and set aside, as well as your carrots and peas, get a large sauce pot filled with water on the stove on high heat, add in the potato cubes and bring to a boil, in about 10 minutes the potatoes will be fork tender, check at the 8, 10, 12 minute mark so you don't end up with potato mush! Once they are fork tender, drain off the water completely and then put the potatoes back into the pot, add the 4 tblsp unsalted butter, ¾ of the cream or milk, the ½ tsp ground black pepper and 2 tsp of salt to start with. Mash the potatoes with butter and stuff, until they seem fairly smooth and smashed, remove the smasher and use a large spoon to stir it all togather adding more cream or milk if they are too stiff. Taste for salt content and add more if needed. Set potatoes aside.

    Pre-heat your oven to 400°F.

    In the same pan as you seared the lamb, heat up the lamb stock or whatever stock you are using. Add the 1 tsp of Tony's Chachere's Creole spice, garlic powder and 1/2 tsp black pepper and bring to a simmer. Now add the lamb cubes and juice from the lamb. Bring the stock back up to a fast simmer for 15-20 minutes or until the lamb is as tender as you like, in the last 5 minutes add the carrots and peas to the lamb and stock.

    Now in a small bowl or cup mix the cornstarch with about 6-8 tsps of the hot stock only (no peas or lamb!). Once your cornstarch slurry is mixed well, turn the heat down to low and mix in ¾ of the slurry quickly into the lab, peas and stock and bring the mixture to a simmer. Keep stirring at this point, after 20-30 seconds the cornstarch slurry should have thickened up the stock, if you think it needs to thicken more add the rest of the slurry in, stirring quickly as you add it. You should now have a great gravy based lamb and vegetables for the bottom portion of your shepherd's pie.

    Let's put it all together, in a 9 x 9" pan, add the lamb/gravy/vegi mix first. Making sure its evenly distributed, now add the mashed potatoes a small scoop at a time, first at the corners, then the center, then fill in the bare spots, grap a spatula and lightly smooth the potatoes over the entire top so you can't see any gravy/lamb mix. I then dragged a fork lightly over the top to give the top of the potatoes a chance to crisp up even more in the oven. Lastly add the tsp of butter to the center of the pie and place in your pre-heated oven at 400°F. for 20-25 minutes. I then moved it to my broiler for about 1-2 minutes to get that golden brown rows from raking the top with the fork! Remember, if you are bringing it out of the fridge, let it sit out at room temperature for 20 minutes before putting in the oven.

  • Spicy Sweet Refrigerator Pickles

    Spicy Sweet Refridgerator Pickles
    Spicy Sweet Refrigerator Pickles
    (Makes enough to pickle about 1 lb of vegetables)

    6 pickling cucumbers
    1¼ cup water
    ¾ cup white vinegar
    ¼ cup sugar
    4 cloves garlic, chopped
    3/4 tblsp salt
    1/2 tblsp pickling spice
    ¾ tsp dill seed
    ½ tsp red pepper flakes
    1 tsp cayenne pepper
    2 springs of fresh dill

    NOTES: I love mixing the baby peeled carrots with thick slices of pickling cucumber - great to snack on!

    Mix all ingredients well, until the sugar dissolves, except cucumbers. When sugar has dissolved add in the cucumbers.
    After a day they should be ready depending on how you like them. Keeping them in their liquid for many weeks, if you can wait that long to eat them!

  • Twice Baked Potato

    Twice Baked Potato
    Twice Baked Potato
    (Serves 8)
    8 Bakers Potatoes (Huge ones!)
    3 cups of mixed shredded cheese (I used cheddar and jack)
    1½ cups sour cream
    1 tblsp salt
    3/4 tblsp fine black pepper
    2 cups shredded carrot, (saute in 1/2 lb -[2 sticks]- butter + 7 minced garlic cloves)
    Optional: 6 slices of bacon, cooked and crumbled

    NOTES: You can save the tops of the potatoes that you cut off for spicing and then a quick fry in hot oil for potato skins (top with cheese and/or sour cream and bacon! You can also substitute broccoli for carrots.)

    Arrange the potatoes on a sheet pan and poke them 3 times, on top, with a fork. Bake at 350º for 2 and ½ hours. Let them cool for 10 minutes (essential) then while they are still hot, cut off the top 1/5 of the potato and scoop out the flesh into an extra large bowl, leaving ¼ inch around the insides of the potato so it holds its shape. Repeat with all the potatoes.

    Mix the cheeses and sour cream into the potatoes along with the salt and pepper and carrot mixture. Mash until well blended. Always, taste and adjust mix for salt content. Now repack the potato shells. (at this stage you can refrigerate them for use later, up to 3 days)

    Bake at 350º for 20 minutes.

     

  • Vegetable Biryani (Indian Style Rice and Vegetables)

    Vegetable Biryani
    Vegetable Biryani (Indian Style Rice with Vegetables)
    (Serves 4-6)

    3-4 cups (total) of chopped vegetables all roughly the same size:
    Carrots
    ½ head of Cauliflower, florets
    1 Sweet Potato, diced small
    1 large yellow onion
    ¼ cup Peas
    1 Carrot, sliced small or diced small
    8 string beans (optional)
    1 Tomato, diced (optional)
    1 cup basmati rice
    3 tblsp Canola or Vegetable oil (or Ghee)

    In the water for the rice
    8 cups water
    1 tblsp salt
    5 whole cloves
    slice of fresh ginger root
    several saffron strands
    1/2 tsp turmeric

    2 tblsp of broken cashews or sliced almonds (optional)
    2 tblsp of raisins or dried plums cut in half (optional)
    1 Serrano Chili (optional)(or 2 for high heat)

    Spice Batch One: Whole Garam Masala
    3/4 tblsp cumin seed (keep separate)
    4 cloves garlic, minced to paste
    1 inch chunk of ginger, peeled, minced to a paste
    2 whole cloves
    6-8 peppercorns (I use schezuan peppercorns and black peppercorns)
    1 cinnamon stick, broken in half
    2 green cardamom pods, slit open
    1 black cardamom pod, slit open (optional)
    1 tsp or less of black cumin seed (optional)

    Spice Batch Two: Biryani Spices
    3/4 tsp turmeric powder
    3/4 tblsp red chili powder
    1 tblsp coriander powder
    ½ tsp mace
    2 tsp dried cilantro
    1 tblsp salt

    Finishing Spices
    ¼ tsp cayenne pepper (optional)(another layer of heat)
    2 tsp Garam Masala Powder
    ½ cup thick plain yogurt (optional)
    Fresh cilantro leaves, garnish (optional)

    NOTES: You can also use spinach (squeeze all excess water from it first it was frozen), squash, turnips, parsnips, potatoes, and tomatoes. Also, once you peel the ginger, cut it into 4 or 5 small rings, place the rings down, and one by one, using the flat side of a large and heavy knife, smash down the ginger, and then mince for the quickest way to reduce it to a paste.

    Cut up and set the vegetables aside in a large bowl mixed together.

    Mix up your 2 spice batches, keep them separate, I usually do this omitting the cumin seed, so I can add it for the first 30 second..

    Put 3 tblsp of oil in a large fry pan over low heat. Add the cumin seeds first and toast them in the oil for 30 seconds or so before adding the minced garlic and ginger. Stir and continue cooking over low heat for another minute.

    Now add the rest of the Whole Garam Masala spices. Saute over low heat for five minutes (make sure nothing burns).
    At this time start boiling 8 cups of water with a tblsp of salt, if your using them, add the cloves, turmeric, saffron threads and ginger slice. When the water is boiling put the rice in and start to time it when it reaches a boil again (turn to low boil) for 7-8 minutes and at that time taste and see if they need another minute (until done). When done drain the rice and set aside.

    Add the 3-4 cups of vegetables to the large frying pan with the garam masala, ginger and garlic. Mix well until everything is coated in the oil and spice mixture.

    Turn the heat up slightly to medium and let the vegetables sit there for 5 minutes, then stir a little and let sit for another 5 minutes. Repeat 2 more times, so in a bout 20 minutes the vegetables should be close to fork tender.

    Now it's time to put it all together. Add all the Biryani Spices over the vegetables, 1/2 at a time stir then the other half. Add the cooked and drained rice to the vegetables and spices. Toss several times until well mixed. Add the optional nuts and raisins/dried plums now if you are using them.

    You can sprinkle with 1 tsp Garam Masala and flip the rice to the other side and add another 1 tsp Garam Masala if you choose. Serve with the optional thick plain yogurt and lemon wedges. Garnish if you have it with fresh cilantro.

     

  • Vegetable Biryani (Indian Style Rice and Vegetables)

    Vegetable Biryani
    Vegetable Biryani (Indian Style Rice with Vegetables)
    (Serves 4-6)

    3-4 cups (total) of chopped vegetables all roughly the same size:
    Carrots
    ½ head of Cauliflower, florets
    1 Sweet Potato, diced small
    1 large yellow onion
    ¼ cup Peas
    1 Carrot, sliced small or diced small
    8 string beans (optional)
    1 Tomato, diced (optional)
    1 cup basmati rice
    3 tblsp Canola or Vegetable oil (or Ghee)

    In the water for the rice
    8 cups water
    1 tblsp salt
    5 whole cloves
    slice of fresh ginger root
    several saffron strands
    1/2 tsp turmeric

    2 tblsp of broken cashews or sliced almonds (optional)
    2 tblsp of raisins or dried plums cut in half (optional)
    1 Serrano Chili (optional)(or 2 for high heat)

    Spice Batch One: Whole Garam Masala
    3/4 tblsp cumin seed (keep separate)
    4 cloves garlic, minced to paste
    1 inch chunk of ginger, peeled, minced to a paste
    2 whole cloves
    6-8 peppercorns (I use schezuan peppercorns and black peppercorns)
    1 cinnamon stick, broken in half
    2 green cardamom pods, slit open
    1 black cardamom pod, slit open (optional)
    1 tsp or less of black cumin seed (optional)

    Spice Batch Two: Biryani Spices
    3/4 tsp turmeric powder
    3/4 tblsp red chili powder
    1 tblsp coriander powder
    ½ tsp mace
    2 tsp dried cilantro
    1 tblsp salt

    Finishing Spices
    ¼ tsp cayenne pepper (optional)(another layer of heat)
    2 tsp Garam Masala Powder
    ½ cup thick plain yogurt (optional)
    Fresh cilantro leaves, garnish (optional)

    NOTES: You can also use spinach (squeeze all excess water from it first it was frozen), squash, turnips, parsnips, potatoes, and tomatoes. Also, once you peel the ginger, cut it into 4 or 5 small rings, place the rings down, and one by one, using the flat side of a large and heavy knife, smash down the ginger, and then mince for the quickest way to reduce it to a paste.

    Cut up and set the vegetables aside in a large bowl mixed together.

    Mix up your 2 spice batches, keep them separate, I usually do this omitting the cumin seed, so I can add it for the first 30 second..

    Put 3 tblsp of oil in a large fry pan over low heat. Add the cumin seeds first and toast them in the oil for 30 seconds or so before adding the minced garlic and ginger. Stir and continue cooking over low heat for another minute.

    Now add the rest of the Whole Garam Masala spices. Saute over low heat for five minutes (make sure nothing burns).
    At this time start boiling 8 cups of water with a tblsp of salt, if your using them, add the cloves, turmeric, saffron threads and ginger slice. When the water is boiling put the rice in and start to time it when it reaches a boil again (turn to low boil) for 7-8 minutes and at that time taste and see if they need another minute (until done). When done drain the rice and set aside.

    Add the 3-4 cups of vegetables to the large frying pan with the garam masala, ginger and garlic. Mix well until everything is coated in the oil and spice mixture.

    Turn the heat up slightly to medium and let the vegetables sit there for 5 minutes, then stir a little and let sit for another 5 minutes. Repeat 2 more times, so in a bout 20 minutes the vegetables should be close to fork tender.

    Now it's time to put it all together. Add all the Biryani Spices over the vegetables, 1/2 at a time stir then the other half. Add the cooked and drained rice to the vegetables and spices. Toss several times until well mixed. Add the optional nuts and raisins/dried plums now if you are using them.

    You can sprinkle with 1 tsp Garam Masala and flip the rice to the other side and add another 1 tsp Garam Masala if you choose. Serve with the optional thick plain yogurt and lemon wedges. Garnish if you have it with fresh cilantro.

     

  • Vietnamese Spring Rolls with Shrimp

    Vietnamese Spring Rolls with Shrimp
    Vietnamese Spring Rolls with Shrimp
    (Makes 15-20)


    1½ cups Thai Basil leaves
    1½ cups Cilantro leaves
    1½ cups Mint leaves
    1 package rice paper wrappers
    6 oz rice vermicelli noodles
    1¼ lbs medium shrimp, (41-50 shrimp per pound)
    1 bunch green onions
    1 medium carrot
    1 cup bean sprouts
    1 lime
    1 tblsp fish sauce
    1 tsp white sugar
    2 cloves garlic, crushed and minced


    NOTES: The perfect accompanying side is this delicious peanut sauce! When buying rice paper wrappers remember this: The less ingredients the better (usually tapioca, rice flour water and salt) and the package says product of Vietnam, that being said "Three Ladies" Brand is always a great choice. Same with the rice vermicelli noodles (rice flour, water and salt) and "Three Ladies" Brand you can't go wrong.

    Also every 4 or 5 wrapped rolls you do, you may want to replace the water you soak the wrappers in with hotter water. And note that the wrapper will continue absorbing the water while you are building the roll, so if not entirely pliable when you remove from the hot water it should be by the time you start rolling.

     

    In a pot of boiling water, add the 6 ounces of rice noodles, cook for 8 minutes, drain immediately and rinse under cool water until cold. The noodles may be stored in the water until your ready to roll the spring rolls (then you drain the water).

    De-shell and clean the shrimp, rinse in cold water, and drain completely, a gentle squeeze can get a bit more water out.
    I added a tablespoon of ginger syrup, used in cocktails, for a quick marinade with a dash of salt. You can use anything and nothing, from salt and pepper to boiling them plain for 45-60 seconds. I heated up a pan very hot with a couple teaspoons of any high heat oil and fry the shrimp for a minute (30 seconds each side) in small batches, until they are all fried off. Set aside, spread them out, and let them cool. You can also split them in half length-wise if they are large and you are stretching out your supply of shrimp.

    In a large glass bowl add the juice of 1 lime, 1 tsp sugar, 1 tablespoon fish sauce and 2 cloves of minced garlic, mix until the sugar dissolves, this is our quick pickling mix, set aside.
    Discard the ends of the carrot and the peel, cut into 3 inch long chunks and then cut those in half and make matchsticks out of the carrots. Cut the ends off the green onions, and then cut into 3 inch lengths and then julienne them length-wise. Now add all the julienned/match sticks of vegetables to the large bowl of our pickling mix along with the bean sprouts and mix well.

    Mice en place: "gather all of your ingredients", the cleaned leaves of each herb separately in small bowls, the stack of rice wrappers, the rice noodles in their own bowl, the cooked shrimp in their own bowl, a pie plate sized container with warm-medium hot water and a center work area with a damp kitchen towel or lightly wet cutting board.

    Dip a single wrapper into the warm/hot water for about 7-8 seconds, place on your damp work surface and first add the noodles to the very center bottom, leaving an inch of plain wrapper below it and on both sides, then place 5 or 6 pieces of the various pickled julienned vegetables on top of the rice noodles, make a quick fold of the edge, from the bottom, over the rice noodles and vegetables, tucking them into their own little section, now place 2 or 3 shrimp down, side by side next to the folded edge in the center of the wrapper, cover the shrimp with a sprig or 2 of cilantro, Thai basil and mint leaves. Now roll the noodle section over the top of the shrimp and herbs and tuck the left then the right sides over and finish rolling from the bottom to the top. If you are not eating these immediately, I'd recommend putting them in Tupperware with layers of parchment paper to keep them from sticking.

    Use my Thai peanut sauce as a dip or the traditional Nuac Chom dipping sauce!

    Vietnamese Spring Rolls

  • Yellow Squash Casserole

    Yellow Squash Casserole
    Yellow Squash Casserole
    (Serves 6)


    2 large yellow squash
    1 large zucchini
    ½ cup carrots, coarsely chopped
    ¼ cup unsalted butter
    1 large yellow onion, chopped small
    1 large clove garlic, minced
    1&¼ cup crackers, crushed
    ½ cup shredded cheddar cheese
    Tabasco sauce, dash or 2 to taste
    salt and pepper, to taste
    2 eggs, beaten


    NOTES:
     

    Pre-heat oven to 350° F.
    Prepare a medium sized casserole dish by spraying with vegetable spray (or oil/butter the dish).
    Slice the squash and zucchini length-wise, then slice each ½ length-wise again, then cut them cross-wise in ¼ chunks.
    Add the carrots, zucchini and squash to sauce pan, cover with cold water, salt it well. Bring to a boil, reduce heat to medium and cover. Cook about 20 minutes, until the veggie's are soft.
    Meanwhile in a skillet, melt 3 tblsp butter over med/low heat. Stir in the onions. Cook slowly until translucent, about 6-8 minutes. Add the garlic, cook for another minute. Set onions aside in a mixing bowl.
    In the same skillet you just used, add the last of the butter (1 tblsp) over med/low heat, when melted, add ½ cup of the cracker crumbs. Cook the crumbs until they're golden brown, about one minute.
    Drain the crumbs on a paper towel on a plate.
    Now, drain the vegetables, mash them up slightly.
    Add the mashed veggie's to the onion/garlic mix.
    Stir in the remaining cracker crumbs (not the toasted crumbs!), cheese, dash or 2 of Tabasco sauce and salt and pepper to taste.
    Stir in the eggs.
    Transfer to the baking dish that's greased.
    Sprinkle the toasted cracker crumbs over the top.
    Bake uncovered for 30 minutes, until golden brown and slightly firm in the center.
    Serve hot.