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Nov. 8th, 2008


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Bhindi Masala

1 pound (1/2 kg) okra (small)
2 onions, thinly sliced
2 tomatoes, chopped
1/4 cup oil
3/4 teaspoon paprika
1 teaspoon amchoor powder (or substitute fresh lemon juice)
1/2 teaspoon turmeric
salt and freshly ground pepper to taste
1 teaspoon garam masala
2 tablespoons chopped coriander leaves for garnish
1. Wash okra under running water and slice off the ends.
Cut each in half. Set aside.
Prepare onions and tomatoes. Set aside.
2. In a wok or heavy skillet heat the oil and sauté onions until translucent.

3. Add all spices except the garam masala and stir-fry 2 minutes.
Add the tomatoes and bhoona * 1 minute. Add the okra and stir-fry 2 minutes.
Cover and steam over medium heat until tender, about 12-15 minutes.

4. Spoon the okra onto a warm serving plate and sprinkle with the garam masala.
Garnish with the coriander and serve while hot.

* Bhoona is a technique that is essential to Indian cooking.
The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.
Serves 4-6 people.

Garam Masala - Regional variations
It is generally understood that the spices to be included in a garam masala will vary according to region, and personal choice. The basis of a North West Indian garam masala usually comprises cloves, green and/or black/brown cardamom, cinnamon (or probably cassia), and mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of black cumin (not white cumin, nor caraway, which is not an Indian spice). [2] The components of the mix are ground together, but not roasted. Garam masala is not 'hot' in the sense that chillies are, but is fairly pungent. Garam refers to the term 'hot' as applied to temperature, whereas the Hindi word teekha (derived from the Sanskrit teekshNa) describes heat as applied to the heat of chillies.

[edit] Commercial mixtures

A commercial package of garam masala Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel. While commercial garam masala preparations can be bought ready ground, as with all ground spice, they do not keep well and soon lose their aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder.

Garam masala can be found in two forms: the whole and individual spices purchased separately, or a commercially ground mixture made from the spices. When commercially ground garam masala is used in dishes, it is often added at the end of cooking so that the full aroma is not lost. Whole garam masala, however, is added with the fat/oil/ghee for a more pungent flavour. Because of the deeper flavour, many Indian chefs will not use commercially ground garam masala and insist on making their own from whole spices and herbs. Also, some chefs will use the whole spices in some dishes. These are heated in oil to release their aroma before being combined with food.

Apr. 24th, 2007



JELL-O Swirled Caterpillar Cake

So unfortunetly it can't be called Daily Recipes if I don't have access to my computer which is basically dying. :(

On with le show right?

Prep Time: 30 min
Total Time: 1 hr 45 min
Makes: 15 servings

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Orange Flavor Gelatin
1 tub (8 oz.) Whipped Topping, thawed
3 to 4 drops green food coloring
1 square BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
5 ring-shaped chewy fruit snacks
40 Miniature Marshmallows
2 Mini OREO Bite Size Chocolate Sandwich Cookies
1 piece black string licorice (3 feet)

PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour three fourths of the batter into greased and floured 10-cup fluted tube pan. Sprinkle dry gelatin mix evenly over batter in pan; cut through batter with knife several times for marble effect, being careful not to cut through to bottom of pan. Top with remaining batter.
BAKE 45 min. or until toothpick inserted near center comes out clean. Invert pan onto wire rack; cool 5 min. Remove cake from pan; cool completely.
CUT out one third of cake. Cut removed cake piece in half; set aside. Stand remaining larger cake piece, cut-ends down, on cake board or tray. Place the smaller cake pieces on each end of large cake piece to resemble a curved caterpillar's body as shown in photo. Tint whipped topping with food coloring; spread onto cake. Drizzle with the melted chocolate to resemble the stripes on a caterpillar's body. Decorate with remaining ingredients as shown in photo. Store in refrigerator.

Apr. 22nd, 2007



Grilled Peach Salad

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings, 3/4 cup each

2 large ripe fresh peaches, halved, pitted
1/2 cup Balsamic Vinaigrette Dressing, divided
1 large heirloom tomato, sliced
Small fresh rosemary sprigs

PREHEAT grill to medium-high heat. Brush peaches with 2 Tbsp. of the dressing. Grill 5 to 8 min. or until peaches are softened, turning after 4 min. Remove from grill; cut into wedges.
ARRANGE tomatoes on serving plate; top evenly with peaches.
DRIZZLE with remaining dressing; top with rosemary.

Apr. 21st, 2007



Double-Raspberry Float

I dunno what I like more the sound of these or the glasses they're in. :D

Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings, about 1 cup each

1/2 cup raspberry sorbet
1 bottle (16 oz.) CRYSTAL LIGHT (YUCK :P) Ready-To-Drink Raspberry Ice, chilled

PLACE 1/4 cup sorbet in each of 2 tall glasses.
POUR raspberry drink evenly over sorbet.
SERVE immediately.

Apr. 20th, 2007



Double-Chocolate Mousse & Sticks

Prep Time: 10 min
Total Time: 40 min
Makes: 1-1/4 cups dip or 10 servings, 2 Tbsp. dip and 14 sticks each

2 squares BAKER'S Semi-Sweet Baking Chocolate
1-1/2 cups thawed Whipped Topping, divided
Grahams Chocolate Sticks

PLACE chocolate in small microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.
ADD 1/2 cup of the whipped topping; stir until well blended. Gently stir in remaining 1 cup whipped topping; cover.
REFRIGERATE at least 30 min. Serve as a dip with the graham sticks.

Apr. 19th, 2007



Acorn Squash Stuffed with Rutabaga and Pecans

* 2 medium acorn squash, halved and inside pulp scraped out
* 1 tablespoon vegetable oil
* 1 large rutabaga
* 1 teaspoon salt
* 1/2 cup toasted pecans
* 1/2 cup butter (1 stick)
* 1/4 cup packed brown sugar
* 1/4 cup honey
* 1/8 teaspoon allspice


* 1. Roast the squash: Heat oven to 350°F. Use a sharp knife to trim the bottom of each half of squash to form a flat surface. Rub with vegetable oil. Place the squash halves cut sides down in an ovenproof baking dish. Bake until the squash are tender when pierced with a sharp knife — about 35 minutes.
* 2. Stuff the squash: Peel and cut the rutabaga into 1-inch pieces and place into a large skillet. Cover with cold water, add the salt, and bring to a boil over high heat. Cover the skillet with a tight-fitting lid and cook until the vegetables are tender when pierced with the tip of a sharp knife — 8 to 10 minutes. Coarsely chop 1/4 cup of the pecans in a food processor fitted with a steel blade. Add the butter and brown sugar and pulse to blend. Turn the squash over so the rind sides are down and fill the centers with the cooked rutabagas. Spoon an equal amount of the pecan butter into each of the centers. Increase oven temperature to 400°F. Drizzle the squash with the honey and dust with the allspice and remaining pecans. Roast for an additional 15 minutes. Serve immediately.

Apr. 18th, 2007



BOCA® Hawaiian Pizza

I love me my pineapple pizza. *eatting it as I type*

2 frozen BOCA Meatless Smoked Sausage
1 Italian pizza crust (12 inch)
1/4 cup Barbecue Sauce, any flavor
1/2 cup Shredded Pizza! Mozzarella & Cheddar Cheese
1/4 cup canned pineapple tidbits, drained
1/4 of a medium green pepper, sliced
1/4 of a small onion, sliced

PREHEAT oven to 450°F. Microwave sausage as directed on pkg.; cut into 1/4-inch-thick slices.
PLACE pizza crust on baking sheet; spread evenly with the barbecue sauce. Top with sausage and remaining ingredients.
BAKE 10 min. or until cheese is melted. Cut into 8 slices to serve.

Apr. 17th, 2007



Puffy French Toast Casserole

Prep Time: 10 min
Total Time: 8 hr 55 min
Makes: 12 servings

1 loaf (8 oz.) French bread, cut into 1/2-inch cubes (about 6 cups)
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed
8 eggs
2 cups milk
1/2 cup maple-flavored or pancake syrup
1/2 cup PLANTERS Pecan Pieces

PLACE bread cubes in greased 13x9-inch baking dish; top evenly with the cream cheese.
BEAT eggs, milk and syrup with wire whisk until well blended. Pour over ingredients in baking dish; cover. Refrigerate overnight.
PREHEAT oven to 375°F. Bake, uncovered, 35 min.; sprinkle with the pecans. Bake an additional 10 min. or until center is set. Serve with additional syrup, if desired.

Apr. 16th, 2007



Tabouleh Salad by Viva!

Serves 4-6

20 minutes total – you can chop the veggies while the bulgur is soaking. And if you want it with falafels, they can warm up in the oven while you’re making the salad. Result!

A fresh & tangy Middle-Eastern salad that is particularly good with falafels or veggie kebabs. It’s even more delicious if made a few hours beforehand and allowed to marinate in the fridge.

1½ cups Bulgur wheat
1⅓ cups boiling water
1 tsp salt
3 tbsp olive oil
3 tbsp lemon juice
1 large clove garlic, crushed
Good handful parsley, chopped
30ml/2tbsp mint, chopped
10ml/2 tsp chopped coriander
Freshly ground black pepper
4 large tomatoes, diced
¼ cucumber, finely diced
1 red pepper, finely diced
Handful of black or green olives, according to taste
Put bulgur in bowl & pour on boiling water.
Sprinkle with salt and stir.
Cover and leave to stand for 20 minutes or until it has absorbed all water and is soft.
Drizzle oil and lemon juice over bulgur.
Add herbs and good grinding of black pepper.
Add veggies and mix in.
Toss well, cover and chill for as long as possible.
Stud with olives and serve.

Apr. 14th, 2007



Graham Cracker Eclair "Cake"

Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 9 servings, one square each

15 Graham crackers, broken in half (30 squares), divided
1-1/2 cups milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Whipped Topping, thawed
1 cup chocolate ready-to-spread frosting

ARRANGE 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. until thickened. Gently stir in whipped topping with wire whisk until well blended.
SPREAD half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining 10 graham squares.
REFRIGERATE at least 3 hours. Spread with chocolate frosting just before serving.

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