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    • March 9, 2013 4:31 PM CST
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    • Colombian Potatoes with Cheese Sauce

      Ingredients:

      • 3-4 pounds red potatoes
      • 3 shallots or 1 small white onion
      • 1 bunch scallions
      • 1 teaspoon chile powder (optional)
      • 1/2 teaspoon cumin
      • 3 tablespoons butter
      • 2 medium tomatoes, diced
      • 1/4 cup chopped cilantro
      • 1 tablespoon flour
      • 3/4 cup cream
      • 6 ounces whole milk mozzarella, or other salted white cheese that melts well

      Preparation:

      1. Scrub the potatoes and place in a large pot of boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly. 

      2. Finely chop the shallots or onion. Chop the white part and a inch or two of the green part of the scallions into 1/2 inch lengths. Finely chop the rest of the green parts of the scallion and reserve for a garnish.

      3. Melt the butter in a large skillet. Sauté the 1/2-inch pieces of scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes. 

      4. Add the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the tablespoon of flour and stir briefly. 

      5. Stir in the cream and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat. 

      6. Slice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion.

    • March 9, 2013 4:29 PM CST
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    • Molo or Ecuadorian mashed potatoes

      Ingredients

      • 6 medium sized potatoes, ~ 3 lbs – I used Yukon gold potatoes
      • 4 tbs butter, ½ stick
      • 1 cup finely diced white onions
      • 2 garlic cloves, finely diced
      • ¼ tsp ground achiote or annatto
      • 1 ¼ cups milk, add more if needed
      • 1 cup crumbled queso fresco, about 4 oz + more to garnish
      • ¼ cup heavy cream
      • Salt to taste
      Garnishes:
      • Lettuce leaves, queso fresco slices or cubes, hard boiled eggs, avocado slices, slices of mild hot peppers, finely chopped scallions, finely chopped cilantro or parsley, tomato and onion curtido, aji criollo

      Instructions

      1. Peel the potatoes, cut them in half and boil until soft, about 30 minutes. Drain and save until the refrito is ready.
      2. In the same pot that the potatoes were cooked, prepare a refrito by melting the butter over medium low heat and adding the diced white onions, diced garlic, achiote powder and some salt. Cook until the onions are translucent, about 7-10 minutes.
      3. Add the potatoes and milk to the refrito and use a potato masher to mash the potatoes until they are smooth and creamy.
      4. Mix in the crumbled queso fresco and cream, taste and add additional salt if needed
      5. Serve immediately, can be served in individual plates or in a large serving bowl garnished with lettuce leaves, queso fresco cubes, quartered hard boiled eggs, avocado slices, slices of peppers, chopped scallions and chopped herbs. The tomato onion curtido and aji sauce can be served on the side and added according to each person’s preference.

    • March 9, 2013 4:28 PM CST
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    • Molo or Ecuadorian mashed potatoes

      Ingredients

      • 6 medium sized potatoes, ~ 3 lbs – I used Yukon gold potatoes
      • 4 tbs butter, ½ stick
      • 1 cup finely diced white onions
      • 2 garlic cloves, finely diced
      • ¼ tsp ground achiote or annatto
      • 1 ¼ cups milk, add more if needed
      • 1 cup crumbled queso fresco, about 4 oz + more to garnish
      • ¼ cup heavy cream
      • Salt to taste
      Garnishes:
      • Lettuce leaves, queso fresco slices or cubes, hard boiled eggs, avocado slices, slices of mild hot peppers, finely chopped scallions, finely chopped cilantro or parsley, tomato and onion curtido, aji criollo

      Instructions

      1. Peel the potatoes, cut them in half and boil until soft, about 30 minutes. Drain and save until the refrito is ready.
      2. In the same pot that the potatoes were cooked, prepare a refrito by melting the butter over medium low heat and adding the diced white onions, diced garlic, achiote powder and some salt. Cook until the onions are translucent, about 7-10 minutes.
      3. Add the potatoes and milk to the refrito and use a potato masher to mash the potatoes until they are smooth and creamy.
      4. Mix in the crumbled queso fresco and cream, taste and add additional salt if needed
      5. Serve immediately, can be served in individual plates or in a large serving bowl garnished with lettuce leaves, queso fresco cubes, quartered hard boiled eggs, avocado slices, slices of peppers, chopped scallions and chopped herbs. The tomato onion curtido and aji sauce can be served on the side and added according to each person’s preference.

    • March 9, 2013 4:26 PM CST
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    • Molo or Ecuadorian mashed potatoes

      Ingredients

      • 6 medium sized potatoes, ~ 3 lbs – I used Yukon gold potatoes
      • 4 tbs butter, ½ stick
      • 1 cup finely diced white onions
      • 2 garlic cloves, finely diced
      • ¼ tsp ground achiote or annatto
      • 1 ¼ cups milk, add more if needed
      • 1 cup crumbled queso fresco, about 4 oz + more to garnish
      • ¼ cup heavy cream
      • Salt to taste
      Garnishes:
      • Lettuce leaves, queso fresco slices or cubes, hard boiled eggs, avocado slices, slices of mild hot peppers, finely chopped scallions, finely chopped cilantro or parsley, tomato and onion curtido, aji criollo

      Instructions

      1. Peel the potatoes, cut them in half and boil until soft, about 30 minutes. Drain and save until the refrito is ready.
      2. In the same pot that the potatoes were cooked, prepare a refrito by melting the butter over medium low heat and adding the diced white onions, diced garlic, achiote powder and some salt. Cook until the onions are translucent, about 7-10 minutes.
      3. Add the potatoes and milk to the refrito and use a potato masher to mash the potatoes until they are smooth and creamy.
      4. Mix in the crumbled queso fresco and cream, taste and add additional salt if needed
      5. Serve immediately, can be served in individual plates or in a large serving bowl garnished with lettuce leaves, queso fresco cubes, quartered hard boiled eggs, avocado slices, slices of peppers, chopped scallions and chopped herbs. The tomato onion curtido and aji sauce can be served on the side and added according to each person’s preference.

    • March 9, 2013 12:48 AM CST
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    • I've heard that too about "The Bat".  A silent I believe?  It's listed in almost everything that has been written ablout the formation of Batman.

      I never heard of Batfink until two years ago on facebook, when someone posted a still picture of him, but I've caught up on youtube.  I don't think it's very good.  Courageous Cat is much better.  I watched that back in the early 70s in reruns but have only seen it again, also thanks to youtube.  Bob Kane was actually involved in the Courageous Cat show which meant some quality control.
       
      John Battles said:

      YEAH , THE BATMAN SERIALS WERE MADE DURING WWII , SO J.CARROLL NAISH DOES A VERY UNCONVINCING IMPERSONATION OF A JAPANESE SABOTEUR....HE LATER BRAGGED ABOUT HOW GOOD HIS PERFORMANCE WAS......uh , not really. I found a copy of "The Bat" ,maybe before Burton's "Batman"came out....It was generally BELIEVED , but not proven , to have inspired Bob Kane to create Batman. The "Batwoman" movie is pretty silly. Rhino put it out under it's original title. I forget when , I found my copy used. In the mid to late 80's commercial VHS movies ran from $30 to $80. I know that's hard to imagine , now....I DON'T THINK I EVEN DID BUY A COMMERCIAL VHS RELEASE
       until around the time of the "Batman" movie (Not THEE BATMAN MOVIE OF '66.).

      OH , THERE WAS A CARTOON SHOW CALLED "BATFINK", WHICH I LOVED AS A KID ,  ABOUT A SUPERHERO THAT LOOKED LIKE A MOUSEY BAT , AND WORE TIGHTS AND A CAPE. HIS SIDEKICK WAS CALLED "KARATE" AND HIS ARCH ENEMY WAS "HUGO A- GO - GO". LIKE A FOOL , I BOUGHT THE DVD BOX SET. IT'S PRETTY BAD. AT LEAST , I DID'NT SPEND TOOO MUCH ON IT....THERE WAS ANOTHER CARTOON CALLED "THE COURAGEOUS CAT", ABOUT A BATMAN  - TYPE SUPERHEROTHAT WAS ACTUALLY A CAT. IT HAD A GREAT CRIME JAZZ THEME SONG , WHICH THE NEW YORK DOLLS COVERED , AND JOHNNY THUNDERS KEPT IN HIS SET FOR YEARS. I DON'T THINKI EVER SAW THE SHOW , THOUGH.....
      Joey Fuckup said:

      I've never seen any of those "Batman" rip-offs you speak of, John, but I have heard of that "Batwoman" film, and have always wanted to see it. I think it was regarded as one of those "lost" cult classics from the '60's drive-in scene. I think it was first released on VHS back when Tim Burton's "Batman" film became a phenomenon. I remember at the time "The Bat" serials were also released along with the '40's (?) "Batman & Robin" cliffhanger series.
       
      John Battles said:

      By the way , Joey , congratulations on 200 REPLIES.

      Yeah , the only way you can get a lot of those weird movies is thru the private DVD trade or at memorabila shows/conventions. Has anybody ever seen any of the "Batman" ripoffs on TV , like Captain Nice or Super President   . They were on TV in or around 1966 , BUT , DID'NT LAST.....     Remember "The Wild World of Batwoman" (aka "She Was a Hippie Vampire")? Another cash- in attempt?  Mexico's "Bat - Chica" (Chica Murcielago?) was arguably better , and far enough away from a lawsuit.
       
      Joey Fuckup said:

      Speaking of a Spiderman/Avengers cross-over, John, there has been fan interest in seeing a film where it does happen. Avi Arad hasn't shot the idea down completely, but has said that they have a pretty clear path on the Avengers franchise and how it will fit in with other Marvel projects, and Spiderman has plenty of his own stories and will more than likely be isoloted from any crossovers.
       
      John Battles said:

      There was a comic book in which Spiderman was approached to possibly join The Avengers. Spidey was new on the scene , but the more seasoned pros were understandably impressed. He told them to get bent.  But with all the changes and collaborations you see , now , who knows? I was disappointed when Willem Dafoe played Green Goblin , and they put SO MANY APPLIANCES on his face , when all he needed was a false nose and some green greasepaint ,and his ol' reptile face would have been more than ready.
       
      Joey Fuckup said:

      Exactly, Rod, Sony took a gamble while they still had the license on Spiderman. With Sam Raimi (then Toby McGuire) aborting a fourth film, someone at Sony/Columbia figured they could re-boot the character since Marvel was doing that anyway. Their dice-rolling has paid off, though, because Marvel has been very impressed with what they've seen on "The Amazing Spiderman", and like I mentioned earlier, a sequel and a Venom film is already being planned. And Avi Arad hasn't ruled out a possibility of having Spiderman crossing over somehow into the Avengers franchise...

      Rockin Rod Strychnine said:

      Then there's the "why bother when it hasn't been that long ago" argument such as the newest Spider-Man.  They are changing so much that I get the feeling that it's not the same at all, which is kind of what the creators are going for but why so soon?  Because Sony(?) will lose their license on the character in a few more years and not get to renew if they don't jump on it now.

    • March 8, 2013 10:03 PM CST
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    • YEAH , THE BATMAN SERIALS WERE MADE DURING WWII , SO J.CARROLL NAISH DOES A VERY UNCONVINCING IMPERSONATION OF A JAPANESE SABOTEUR....HE LATER BRAGGED ABOUT HOW GOOD HIS PERFORMANCE WAS......uh , not really. I found a copy of "The Bat" ,maybe before Burton's "Batman"came out....It was generally BELIEVED , but not proven , to have inspired Bob Kane to create Batman. The "Batwoman" movie is pretty silly. Rhino put it out under it's original title. I forget when , I found my copy used. In the mid to late 80's commercial VHS movies ran from $30 to $80. I know that's hard to imagine , now....I DON'T THINK I EVEN DID BUY A COMMERCIAL VHS RELEASE
       until around the time of the "Batman" movie (Not THEE BATMAN MOVIE OF '66.).

      OH , THERE WAS A CARTOON SHOW CALLED "BATFINK", WHICH I LOVED AS A KID ,  ABOUT A SUPERHERO THAT LOOKED LIKE A MOUSEY BAT , AND WORE TIGHTS AND A CAPE. HIS SIDEKICK WAS CALLED "KARATE" AND HIS ARCH ENEMY WAS "HUGO A- GO - GO". LIKE A FOOL , I BOUGHT THE DVD BOX SET. IT'S PRETTY BAD. AT LEAST , I DID'NT SPEND TOOO MUCH ON IT....THERE WAS ANOTHER CARTOON CALLED "THE COURAGEOUS CAT", ABOUT A BATMAN  - TYPE SUPERHEROTHAT WAS ACTUALLY A CAT. IT HAD A GREAT CRIME JAZZ THEME SONG , WHICH THE NEW YORK DOLLS COVERED , AND JOHNNY THUNDERS KEPT IN HIS SET FOR YEARS. I DON'T THINKI EVER SAW THE SHOW , THOUGH.....
      Joey Fuckup said:

      I've never seen any of those "Batman" rip-offs you speak of, John, but I have heard of that "Batwoman" film, and have always wanted to see it. I think it was regarded as one of those "lost" cult classics from the '60's drive-in scene. I think it was first released on VHS back when Tim Burton's "Batman" film became a phenomenon. I remember at the time "The Bat" serials were also released along with the '40's (?) "Batman & Robin" cliffhanger series.
       
      John Battles said:

      By the way , Joey , congratulations on 200 REPLIES.

      Yeah , the only way you can get a lot of those weird movies is thru the private DVD trade or at memorabila shows/conventions. Has anybody ever seen any of the "Batman" ripoffs on TV , like Captain Nice or Super President   . They were on TV in or around 1966 , BUT , DID'NT LAST.....     Remember "The Wild World of Batwoman" (aka "She Was a Hippie Vampire")? Another cash- in attempt?  Mexico's "Bat - Chica" (Chica Murcielago?) was arguably better , and far enough away from a lawsuit.
       
      Joey Fuckup said:

      Speaking of a Spiderman/Avengers cross-over, John, there has been fan interest in seeing a film where it does happen. Avi Arad hasn't shot the idea down completely, but has said that they have a pretty clear path on the Avengers franchise and how it will fit in with other Marvel projects, and Spiderman has plenty of his own stories and will more than likely be isoloted from any crossovers.
       
      John Battles said:

      There was a comic book in which Spiderman was approached to possibly join The Avengers. Spidey was new on the scene , but the more seasoned pros were understandably impressed. He told them to get bent.  But with all the changes and collaborations you see , now , who knows? I was disappointed when Willem Dafoe played Green Goblin , and they put SO MANY APPLIANCES on his face , when all he needed was a false nose and some green greasepaint ,and his ol' reptile face would have been more than ready.
       
      Joey Fuckup said:

      Exactly, Rod, Sony took a gamble while they still had the license on Spiderman. With Sam Raimi (then Toby McGuire) aborting a fourth film, someone at Sony/Columbia figured they could re-boot the character since Marvel was doing that anyway. Their dice-rolling has paid off, though, because Marvel has been very impressed with what they've seen on "The Amazing Spiderman", and like I mentioned earlier, a sequel and a Venom film is already being planned. And Avi Arad hasn't ruled out a possibility of having Spiderman crossing over somehow into the Avengers franchise...

      Rockin Rod Strychnine said:

      Then there's the "why bother when it hasn't been that long ago" argument such as the newest Spider-Man.  They are changing so much that I get the feeling that it's not the same at all, which is kind of what the creators are going for but why so soon?  Because Sony(?) will lose their license on the character in a few more years and not get to renew if they don't jump on it now.

    • March 7, 2013 4:46 PM CST
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    • I'm watching Arrow and I do enjoy it.  It could be better in keeping secrets but over all, I just find it refreshing in comparison to what ABC and CBS have to offer.  It's all soap operas and CSI's and what ever else falls into that catagory.  I miss the cop and detective shows of the 60s and 70s.  I think Arrow kind of brings that back.
       
      Joey Fuckup said:

      By the way, is anyone watching "Arrow" on the CW? I gave it a shot, but I just couldn't latch on to it. It wasn't horrible, but I felt that some of the plots were wrapped up too quickly on each episode, therefore sacrificing the realism. There were serial-type plot threads that continued throughout the series, but others were just written rather sloppily, I thought. I know I said I wanted to keep this thread grounded on films, not TV shows, but it was my understanding that this Green Arrow series would be grounded in the "new" DC universe as the Nolan-directed "Dark Knight" trilogy and the new Superman film coming. "Arrow" doesn't come nowhere near the depth of writing as what Nolan has done/doing.

    • March 8, 2013 4:22 PM CST
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    • Butter Beans in garlic and coconut gravy

      Ingredients
      1/2 cup (100 gm) butter beans (white beans) soaked overnight in water 
      1 1/2 cup (300 gm) grated coconut or desiccated 
      4 dried red chilies (soaked in a little water) 
      2 teaspoon tamarind pulp 
      6 triphal (teppal, unique konkani ingredient)
      2 teaspoon oil 
      2 teaspoon garlic sliced 
      Salt to taste

      Method
      1. Grind coconut, red chilies and tamarind to a thick paste in a blender 
      2. Boil soaked beans in a pan, salt and water until soft.
      3. Mix coconut paste into the beans very gently and add enough water to make a thick sauce.
      4. Add little salt to taste, triphal and bring to boil only once.
      5. When one boil comes remove from heat and keep aside.
      6. In a separate pan heat oil and saute garlic for a minute.
      7. Pour over the curry and stir.
      8. Serve hot.

    • March 8, 2013 4:18 PM CST
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    • Stir-fried Plantain with Garlic

      Raw plantains - 2
      Grated Coconut - 6 Tbsp
      Green chilies - 2
      Turmeric powder - 1/2 teaspoon
      Garlic - 2 cloves
      1 Red onion, sliced
      Salt - As reqd
      oil - 1 Tbsp
      Sesame seeds
      Curry leaves - 7
       

      Preparation 
      1)Peel and cut the banana into cubes and wash them well. 

      2)Grind together green chillies, turmeric, coconut, garlic and onion. 

      3)Add 1 cup of water and cook bananas till nearly dry. 

      4)Add salt. 

      5)Add ground ingredients to cooked bananas. Allow steam to pass through. 

      6)Mix well and check the seasonings. 

      7)Heat oil and crackle sesame seeds, add curry leaves and fry them for a second. 

      8)Transfer the cooked bananas to a serving dish and temper with the sesame seeds and curry leaves. 

    • March 8, 2013 4:04 PM CST
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    • GAJAR KA HALWA (sweet)

      2 1/4 cups grated Carrots 

      1 1/4 cup Milk 
      1 teaspoon Cardamom seeds 
      3/4 cup Water 
      3 tablespoons Ghee 
      2 tablespoons Raisins 
      2 tablespoons Almonds 
      2 tablespoons Pistachios
      1/2 cup Sugar

      Preparation 
      • Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
      • Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
      • Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
      • Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
      • Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

    • March 8, 2013 3:59 PM CST
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    • Shahi Tukra (Indian French Toast)

      Ingredients:

      • 2/3 cup full-cream milk
      • 1 can (400gm) sweetened condensed milk
      • 1 tsp cardamom
      • 4 slices of bread
      • 1/2 cup raisins/sultanas
      • Ghee to deep fry the bread
      • Blanched almond slivers to garnish

      Preparation:

      • Mix the milk and condensed milk in a thick-bottomed pan and boil till it reduces to half its original volume. Stir frequently to prevent from burning the milk. When it is done add the cardamom, mix well and remove from the fire.
      • Cut the crusts off from the slices of bread/raisin toast and quarter the slices.
      • Heat the ghee on a medium flame. Deep fry the pieces of bread in it till they are crisp and golden. Drain on paper towels.
      • In the same ghee, sauté the raisins till they puff up. Remove from the ghee and drain well on paper towels.
      • Put a layer of bread pieces at the bottom of a flat serving dish and top with the thickened milk mixture. Keep adding layers of bread and the milk mixture alternating as you go, till all the bread and milk mixture is used up.
      • Garnish the dish with the raisins and almond slivers, chill for an hour and serve.

    • March 8, 2013 3:54 PM CST
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    • bhuna lobia (Stir-fried black-eyed peas)

      2 tablespoons sunflower oil 
      1 teaspoon cumin seeds 
      Large pinch of asafoetida 
      1 medium onion, finely sliced 
      1 tablespoon ginger-garlic paste 
      1 cup black eyed beans, soaked overnight and drained 
      ½ teaspoon chilli powder 
      ½ teaspoon turmeric powder 
      2 large, ripe tomatoes, chopped 
      1 teaspoon garam masala powder 
      ½ teaspoon sugar 
      Salt 
      Chopped coriander leaves to garnish  


      1. Heat the oil in a heavy-bottomed saucepan or kadhai. Add the cumin seeds, 
      fry until dark and then add the asafoetida and the onion and stir-fry until golden. 

      Stir in the ginger-garlic paste and mix well.  

      2. Tip in the beans, sprinkle in the chilli powder and turmeric and fry for 1 
      minute, before adding the tomatoes, garam masala, sugar and salt. Mix, add a 
      little water, cover and bring to the boil. Reduce the heat and simmer until done. The beans should retain their shape. 
      Mash a few to add thickness to the sauce.  

      3. Serve hot, garnished with the coriander.

    • March 8, 2013 3:48 PM CST
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    • Bhatura - Leavened Fried Bread

      Ingredients:

      • 2 cups all-purpose flour
      • 1 tsp baking powder
      • 1 cup yoghurt
      • 3/4 tsp salt
      • Vegetable/ canola/ sunflower cooking oil for deep frying

      Preparation:

      • Put the flour, baking powder, salt and yogurt in a large mixing bowl. Wash your hands well and dry thoroughly.
      • Mix the ingredients together by hand and knead till a smooth dough is formed. Cover with cling film and keep in a warm, dark place for 5-6 hours at least.
      • After 5-6 hours, the dough will have risen and become fluffy. Remove the cling film and punch the dough to remove extra air from it. Knead again till the dough is smooth and elastic.
      • Divide the dough into several equal-sized balls.
      • Set up the cooking oil to heat, in a large, deep pan, on medium heat. Also prepare a plate or large bowl to place the cooked Bhaturas for draining, by lining it with paper towels.
      • Lightly flour a clean, dry rolling surface and place one ball on it. Roll out into a circular shape of 6" diameter. You could also roll the ball into a long oval shape of the same size.
      • To test if the oil is hot, drop a small ball of dough into it. If the ball quickly rises to the surface oil the oil and sizzles, the oil is ready.
      • Once the oil has reached the correct temperature, add a rolled-out Bhatura to it gently, to avoid splashing hot oil. In 5-7 seconds, turn gently with a slotted spoon. Wait another 5-7 seconds and press gently in the center of the Bhatura with the slotted spoon. This will cause tit to puff up like a ball! Keep frying and turning gently till both sides are golden. Drain and remove from oil when done and keep in bowl/ plate on paper towels.

    • March 8, 2013 3:44 PM CST
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    • Garlic Bread ( Lahsun Parathas )
      Ingredients:
       
      3 1/2 cups   wholewheat pour
          Water as needed
      6 Tbsp melted ghee
          I teaspoon garlic. minced fine
      2 tsp conander leaves chopped fine
      1/4   tsp    teaspoon turmeric powder
          teaspoon salt
          Extra ghee for rolling and serving
      Method:
      Mix all the ingredients except the extra ghee and knead for a couple of minutes to blend completely and form a soft dough.

      Cover with a damp cloth and reserve for 15 minutes.

      Divide the dough into 16 equal sized balls.

      Roll each ball into a flat disc about 8cm in diameter.

      Smear each one with a little ghee and roll into a hollow cylindrical shape then flatten with your palm dust with a little flour and roll out again.

      Heat a griddle or frying pan and place one of the parathas on it.

      As soon as tiny bubbles appear on the surface turn it over.

      Press down the edges with a clean cloth to ensure even cooking.

      When the paratha is done it should appear slightly puffed with brown patches. Remove it from the pan and set on a warm plate.

      Smear with ghee and serve immediately or keep warm to serve later.

      Cook the remaining parathas in the same way.

    • March 8, 2013 3:42 PM CST
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    • Mushrooms in Onion Tomato Gravy

      Ingredients:

      • 1 large onion quartered
      • 3 medium-sized tomatoes quartered
      • 2 green chillies (reduce if you want less heat)
      • 5 cloves garlic
      • 1" piece of ginger
      • 3 tbsps vegetable/ canola/ sunflower cooking oil
      • 2 tsps coriander powder
      • 1 tsp cumin powder
      • 1/2 tsp red chilli powder (optional)
      • 1/4 tsp turmeric powder
      • 1 tsp garam masala
      • 500 gms button mushrooms wiped clean and cut into halves
      • Salt to taste
      • 4 tbsps thick unsweetened yogurt (must not be sour), whisked till smooth
      • Chopped fresh coriander to garnish

      Preparation:

      • Put the quartered onion, tomatoes, green chillies, ginger and garlic into a food processor and grind into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid.
      • Heat the cooking oil in a deep pan on medium heat, add the above mixture and all the powdered spices. Stir and fry till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning.
      • When the masala is done (as above), add the mushrooms and stir gently. Season with salt to taste and add half a cup of warm water. Cook till the mushrooms are soft but not pulpy/ overcooked. Remove from heat and stir in the yogurt till fully blended.
      • Garnish with chopped fresh coriander

    • March 8, 2013 3:38 PM CST
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    • Masala Shalgam (Masala Turnip) Recipe

      Ingredients


      Method

      • Chop the onions and tomatoes
      • Scrape the skin of the turnips and chop them to small chunks
      • Heat oil in a kadai/pan. Then add the chopped onions. Fry till the onions turn translucent
      • Add the ginger-garlic paste and fry for a few minutes
      • Add the chopped tomatoes and fry till the tomatoes are mashed well
      • The masala – turmeric powder, red chilli powder, coriander powder, garam masala powder and salt can be added at this stage
      • Add the chopped turnips along with around one cup water. Cook till the turnips become soft. If you feel that they have not softened, add some more water and let them cook
      • Once the sabzi becomes dry, serve hot.

    • March 8, 2013 3:35 PM CST
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    • Potatoes in Sour Cream

      Ingredients
      • 4-5 medium Potatoes, scrubbed,peeled and chopped into large chunks
      • 1 tsp fennel seeds
      • 1 tsp cumin seeds
      • 1 tbsp tamarind paste
      • 1/4 cup tomato puree
      • 1 tsp garam masala
      • 1/4 cup light cream
      • 1 tsp kasuri methi ( dried fenugreek leaves)
      • 2 tbsp broken cashews, toasted
      • 1 tsp cardamom powder
      • Salt to taste
      Method

      Bring a saucepan of water to a boil and add the potatoes. Bring water to a boil and then simmer until potatoes are slightly soft. Make sure they don’t get too soft enough to break down.

      Now add fennel, cumin,tamarind paste,turmeric,garam masala,cardamom powder in a tsp of oil. Stir for few seconds and then add the potatoes. Once the spices have coated them well, add the fenugreek leaves. Stir for 2-3 min.

      Now add rest of the ingredients and mix well to coat the potatoes. Cook for 5 more minutes till the raw smell leaves and then serve hot garnished with some cilantro and cashews.

    • March 8, 2013 3:32 PM CST
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    • Sindhi Dal Pakwan Recipe (Tangy Lentils)

      Ingredients
      For Dal

      • 250 gm chana dal (adjust the quantity of dal and other ingredients according to your requirement)
      • 1 tsp cumin seeds
      • 5-6 of curry leaves (karipatta)
      • One Small Onion
      • One small tomato
      • 5 green chillies
      • 3 cups water
      • ½ tsp turmeric powder
      • Salt to taste
      • 1-2 tsp oil
      • 1 Tbsp tamarind concentrate
      For Pakwan

      • A pinch of asafoetida
      • 2 cups All purpose flour (Maida)
      • ½ tsp cumin seeds/Ajwain (caraway)seeds
      • 3 tbsp oil (Ghee is preferred)
      • Salt to taste
      • ½ tsp Red chilly powder
      • Sufficient water to make a dough
      • Oil for deep frying
      Method
      To Make Dal

      1. Wash dal and soak it for an hour
      2. Pour 1-2 tspn oil in a cooker and allow it to heat. Add hing, cumin seeds,curry leaves and chopped onion and fry for a couple of minutes. Add tamarind concentrate.
      3. Add grated tomato and fry it till cooked.
      4. Add dal, turmeric powder and salt.
      5. Add little water and close the lid of cooker
      6. Wait for one whistle
      7. Open the lid,check the dal,it should be tender but not mushy
      8. While serving,sprinkle mango powder(Amchoor), chilly powder,coriander leaves and tamarind chutney and/or coriander chutney and chopped onions(optional)

    • March 8, 2013 3:27 PM CST
      Browse

    • Spinach with Lentils

      INGREDIENTS:

      PALAK | SPINACH 2 CUPS
      ONION 1
      GINGER(CHOPPED) 1/2 TBLSP
      GREEN CHILLI 2
      SALT AS NEEDED
      SUGAR 1/2 TSP
      TOOR DAL(COOKED) 3/4 CUP
      LEMON JUICE 1 TSP
      OIL 1 TSP
      CUMIN SEEDS| JEERA 1/2 TSP
      ASAFOETIDA A PINCH

      METHOD:

      • Wash the palak and chop them finely. chop the onion , ginger and green chillies finely.
      • In a pan add mustard seeds and cumin seeds and add the ginger and green chilli.
      • Add the onions and saute till they turns pink.
      • Add the chopped palak and add sugar and salt.
      • Cook in a medium flame till the spinach shrinks.
      • This will take 4-5 minutes.
      • Add the cooked toor dal and mix well. If it is thick add water to reach a kootu consitency.
      • Bring this to a nice boil. Switch off the flame and squeeze the lemon juice.

    • March 8, 2013 3:21 PM CST
      Browse

    • Saibhaji (Dilled Vegetables)

      Ingredients:

      • 3 tbsps Chana Daal - Split Bengal Gram (see link below for picture), washed and soaked in warm water for 2 hours
      • 2 bunches English spinach, roots cut off, washed and chopped roughly
      • 1 handful of fresh dill leaves
      • 2 large tomatoes chopped fine
      • 1 handful fenugreek leaves
      • 1 large potato cut into 1" cubes
      • 1 large onion cut into 1" cubes
      • 1 cup chopped (1" cubes) eggplant
      • 8-10 French beans, tops and tails cut off and strings removed
      • 1 carrot cut into 1" thick circles
      • 1 cup chopped (1" cubes) sooran/ elephant yam (optional)
      • 1/2 tsp turmeric powder
      • 1 tsp coriander powder
      • 1" piece of ginger grated
      • 3 tbsps vegetable/ canola/ sunflower cooking oil
      • 5 cloves garlic
      • 1/2 tsp cumin seeds
      • 2 finely chopped green chillies
      • Salt to taste

      Preparation:

      • Mix the chana daal, all the vegetables, coriander powder, turmeric powder and ginger together in a deep pan/ pressure cooker. Add 1/2 cup of water and cook till the daal is done - fully mashed. At this stage, there should not be too much water in the Bhaaji. If there is, dry it up by cooking some more.
      • Remove from heat and add salt to taste. Stir well.
      • Heat the oil in a small pan on medium heat. When hot, add the garlic, cumin seeds and green chillies to it. Fry till spluttering stops and then add this mixture to the cooked vegetables. Stir to blend.

    • March 8, 2013 3:16 PM CST
      Browse

    • Pooris (Fried Bread)

      Ingredients

      • 450 g wholemeal flour
      • 1 tbsp sunflower oil, plus extra for deep-frying
      • 220 ml warm water, (approximately)

      Method

      1. In a large bowl, mix the flour and a tablespoon of sunflower oil with your fingers. 

      2. Work the mixture together into a stiff dough, adding warm water a little at a time, as required. Place the dough on a clean work surface and knead until smooth. 

      3. Divide the dough into equal-sized balls. Smear your palm with some oil and shape each ball smoothly. 

      4. Roll out each ball to a flat disc about 3cm in diameter, flouring the board as necessary. 

      5. Heat the sunflower oil for deep-frying in a deep karahi or wok until hot. Test the temperature by dropping a tiny ball of dough into the oil. It should float at once. 

      6. Gently lower one of the dough discs into the hot oil and press down with the back of a slotted spoon. It will puff up only if the oil is hot enough and it is totally submerged. 

      7. As soon as the poori has puffed, turn it over and fry for a further minute. 

      8. Lift out with a slotted spoon and drain on kitchen paper. 

      9. Keep the freshly fried poori warm while you fry the remaining discs.

    • March 7, 2013 4:16 PM CST
      Browse

    • Sweet Carrot Chutney

      • 2 Tbs. grated fresh ginger
      • 4 medium carrots, grated (4 cups)
      • 3 cloves garlic, minced (1 Tbs.)
      • 1 cup sugar
      • ¾ cup cider or rice vinegar
      • ½ tsp. ground cardamom, optional

      1. Bring carrots, ginger, garlic, and 11/2 cups water to a boil in saucepan. Reduce heat to medium, and simmer 45 minutes.

      2. Stir in sugar, vinegar, and cardamom, if using. Simmer 45 minutes more, or until chutney has thickened. Season with salt and pepper, if desired. Cool. 

    • March 7, 2013 4:26 PM CST
      Browse

    • Pearl Balls

      Ingredients:

      • 3/4 cup glutinous rice (also called sweet or sticky rice, available at Chinese or Asian markets)
      • 1 pound pork or ground pork
      • 1 large green onion (spring onion) minced (at least 3 tablespoons)
      • 2 water chestnuts, minced
      • 1 large egg white
      • 1 tablespoon light soy sauce
      • 1 tablespoon dry sherry
      • 1 teaspoon salt
      • Black pepper, to taste
      • 1 teaspoon cornstarch, or as needed

      Preparation:

      1. Soak the glutinous rice in water for at least 6 - 8 hours (preferably overnight). Drain well in a sieve or colander. Spread out the rice on a baking sheet. Note: Drain and spread out the rice just before making the pearl balls, so that the rice doesn't dry out too much.
      2. Mince or grind the pork if not using ground pork.
      3. In a large bowl, combine the pork, soy sauce, sherry, green onion, water chestnuts, salt, pepper, egg white and cornstarch. 
      4. Prepare the steamer for steaming.
      5. Take about 1 tablespoon of the ground pork mixture and form into a ball. Roll lightly over the glutinous rice and place on a heatproof plate. Continue with the rest of the pork mixture, placing the balls 1/2-inch apart. (You will need at least 2 plates). 6. Place the plates in a steamer container or on a bamboo basket in a wok. Cover and steam the pearl balls over boiling water for between 25 - 35 minutes, until they are cooked through. Steam in two batches if needed.
      7. Serve the pearl balls hot with soy sauce.

      Variation:
      Add a few softened Chinese black mushrooms and/or minced ginger to the pork mixture.

    • March 7, 2013 4:17 PM CST
      Browse

    • Sweet Carrot Chutney

      Dollop this condiment on top of spicy dishes to tame their heat.  
      • 2 Tbs. grated fresh ginger
      • 4 medium carrots, grated (4 cups)
      • 3 cloves garlic, minced (1 Tbs.)
      • 1 cup sugar
      • ¾ cup cider or rice vinegar
      • ½ tsp. ground cardamom, optional

      1. Bring carrots, ginger, garlic, and 11/2 cups water to a boil in saucepan. Reduce heat to medium, and simmer 45 minutes.

      2. Stir in sugar, vinegar, and cardamom, if using. Simmer 45 minutes more, or until chutney has thickened. Season with salt and pepper, if desired. Cool.