Veggie Pasta

Veggie pasta I just made.. too lazy too write out what I did but I promise I'll post it soon... enjoy the pic of deliciousness!!

Dum Alu

Ingredients:

* 8 small potatoes

* 1/2 tsp salt

* 1/4 tsp turmeric powder

* 1/4 tsp chili powder

* 1/2 tsp garam masala

* 1/2 cup precooked masala

* 2 tbsp yogurt

* 3/4 cup water

* 1.5 cups oil

Method:

- Boil Potatoes on mid-high heat for about 10min, strain and peel them.

- Place the oil in a pan and fry the potatoes until they are golden brown on all sides.

- Place potatoes, precooked masala, water, salt, turmeric powder, chili powder and heat to a boil.

- Once the sauce begins to boil add the garam masale and yogurt and simmer for another 5min or so.

- Turn off the heat and serve!

Nan

Ingredients:

*3 cups all purpose flour (for dough)

*1/2 cup all purpose flour (for rolling)

*1/2 tsp baking soda

*1 tsp dry active yeast

*2 tbsp warm water to mix with the yeast

*1 tsp salt

*7 tbsp yogurt

*4 tsp oil

*6oz warm water

Method:

-Mix well 3 cups flour, salt, baking soda, and oil in a bowl.

-Mix 6oz water, yogurt and yeast mixture in a separate container.

-Mix the two mixtures together and kneed the dough until it stops sticking to the side of the bowl.

-Let it rest while covered with a tea towel in a warm area for 3-4 hours.

-After 3-4 hours the dough will rise a lot.. it should triple in size.

-Kneed it again and partition into 8 even pieces.

-Preheat the oven on broil and wait for it to get really hot.

-Roll out the pieces of dough very thin with a rolling pin (don't roll more at a time than you will be putting in the oven)

- Now you have two options, if you have a baking stone like mine, which I already managed to crack :\ you can place the nan dough directly on it and let it cook untill golden brown on top and flipping it to brown the bottom (if necessary, if the stone is really hot both sides will cook at about an even rate)

-If you do not have a pizza stone no worries!!!! (However, I would make it from the instructions in my previous post.) layer a sheet pan with some foil and place the nan dough directly on it under the broiler and follow the exact same steps from above.

- Once the nan cooks take it out of the oven and cover the top with some butter and let it cool!!!!

-EAT IT !!!! OMG EAT IT QUICK..... damn good fresh!

Cooked Masala

Ingredients:

*28oz can of tomatoes (pure if you don't have a food processor or you can get them whole/crushed/diced whatever as long as you can pure them for the sauce)

*1/2 tsp salt

*1/2 tsp turmeric powder

*1/2 tsp chili powder

*1/2 tsp cumin SEEDS

*4 teaspoons coriander powder

*1/2 teaspoon garam masala (donw below I put a recipe for a garam masala mix you can make yourself or buy premade from an indian market, but I prefer to make my own because it's way cheaper and fresher)

*4 bay leaves

*1 cinnamon stick (about an inch long)

*4 black cardamoms (not green and def not white.. the black have a smokey flavor and are *excellent for this sauce)

*1/2 tsp paprika (smoked if possible)

*2 medium onions

*2 small pieces of ginger

*1 large or 2 med green chilies (one jalapeno will do)

*2 cloves garlic

*1/4th + cups oil

Method:

-In the food processor, grind onions, ginger, green chili, and garlic.

-Heat the oil in a none stick pan over mid-high heat and add cumin seeds, bay leaves, cinnamon, and black cardamom.

-As soon as the cumin seeds begin to pop add the onion pure you made and turn down the heat to mid-low.

-Cook for about 20+ min until the mixture is nice golden brown with the onions.

-Than add the 28oz tomatoe pure to the sauce with the rest of the spices and cover, simmer on low for about 25min more.

-Once the oil separates from the masala it is done, let it cool and store for use in many Indian dishes or you can add whatever you want to it in terms of veggies and meat and eat that sucker!!!

Garam Masala Mix:

*10 dried red chilies

*2 curry leaves (dried, I could only find them fresh and dried them myself. Could only find them at an Indian spice store, just fyi. A lot of garam masala pre mixes I have seen usually use bay leaves instead so that's totally up to you.)

*2tbsp coriander seeds

*2 tbsp cumin seeds

*1 tsp black peppercorns

*1 tsp cloves

*1 tsp fenugreek seeds

*1 tsp black mustard seeds

*1/4th tsp chili powder

*1 stick of cinnamon about 7.5 cm long

Method:

-Dry roast the cinnamon, chilies, and curry leaves first for about 2 min on low heat.

-Than add the rest of the spices - chili powder (it burns) and dry roast all the spices on low heat for another 8-10min.

-Once done let them cool and grind them in a spice grinder. (I use a coffee grinder as my spice grinder, it's cheap, around $15 and works just as great as the expensive "spice" grinders.)

-Store in an air tight jar and use as Garam Masala powder for all indian dishes that require it... and let me tell you there's a ton! Including Chicken tikka!

Pizza Stone

So I wanted to make a wood burning oven.. but Kyle left me and I sure as hell ain't making it alone. So the next best thing... I'll make a pizza stone for the regular oven to cook breads and pizza on!!!

And here's how you can do it for under $3!

How to Make a Baking Stone

Instructions

1. 1

   Purchase a piece of unglazed quarry tile such as Saltillo tile from Mexico. (I got mine at Low's for $1.24 a tile, you will only need 2 stacked on top of each other so that they are about 1inch+ thick.) Make sure you get the unglazed version, as sometimes the glazes contain lead, which could leach into your food. Other tiles can work but make sure they are clay and unglazed. My tiles are 12x12 but if you can find bigger that are cheap and fit in your oven go for it!!! My oven is pretty big and it wont fit 24x24.. maybe 22x18 max.

2. Step2

   Wash the tile with simple water and a rag to remove any dust. Set it aside to dry as it will have absorbed some of the water. It is a porous stone. Do not wash it with soap or you will taste that later in your food.

3. Step3

   Once it is dry rub a thin layer of peanut oil or any other oil like safflowers etc that has a high smoke point into the surface of the baking tile. This will season your tile so that food does not stick to it. Work it in by rubbing it in a circular motion until there is no shine remaining. If you leave extra oil on it, it will smoke when you heat it later.

4. Step4

   Place the tile in a cold oven, then heat to 300 degrees Fahrenheit and bake it for about four hours. This will keep it from cracking later when you need higher heat, such as for baking pizza. Let the stone cool to room temperature. Store it in the oven until you need to use it.

5. Step5

   To use your baking tile, leave it in the oven and let it come to the recommended temperature for whatever recipe you are using. Don't worry about measuring the heat of the tile, just the temperature of your oven. After the oven has been hot for about 5 minutes, the stone will be plenty hot. Lay your food on the hot tile carefully and let it bake for the recommended time. The bottom of the food will crisp because the stone will absorb the steam generated during baking.
   

Swet Potatoe Fries + Chipotle Ranch!

Sweet Potatoe Fries:

Heat the safflower/peanut oil to 320 degrees in a dutch oven or a deep fryer (which ever you have).

Using a V-slicer with a wide blade, slice the sweet potatoes with the skin on. Place in a large bowl with cold water.

Drain sweet potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in a 200 degree oven or eat right away.

Chipotle ranch:

Ingredients

1 1 small can Chipotle chiles in adobo sauce

2 1/6th small onions

1 clove garlic

3/4 cup mayonnaise

3/4 cup sour cream

1/2 cup ranch dressing

1 teaspoon lime/lemon juice

1/4 teaspoon ground cumin

Directions

1. Put all ingredients into a food processor or blender, pulse into fine sauce.

2. Use right away or refrigerate for a better flavor tomorrow!

Penang (with pieapple and tofu) Curry

Ingredients:

· 1 small chicken, or 1/2 medium-large chicken cut up into pieces (I used tofu)

· 3 tomatoes, cut into wedges (I also cut 1 pineapple into small pieces and put it in)

· 1-2 red bell or sweet peppers, sliced

· CURRY SAUCE:

· 4 Tbsp. tomato paste

· 1 small onion, quartered

· 1 thumb-size piece galangal OR ginger, sliced

· 3 cloves garlic

· 1 Tbsp. soy sauce

· 1 tsp. dark soy sauce

· 2 Tbsp. fish sauce

· 1 tsp. shrimp paste

· 1 Tbsp. paprika

· 2 Tbsp. chili powder

· 1/2 Tbsp. ground coriander

· 1 red chili, minced OR 1/2 to 1 tsp. cayenne pepper, depending on how spicy you want it

· 1/2 tsp. turmeric

· 1 Tbsp. cumin (cumin tastes a little weird for me in this so I just keep it out, if you like it ignore me)

· 4 kaffir lime leaves (available in the freezer section of Asian/Chinese food stores)

· 1/2 tsp. cinnamon (or place a stick of cinnamon in the curry while it's cooking and take it out at the end )

· 1/4 tsp. nutmeg

· 1/4 tsp. ground cloves

· 1 can good-quality coconut milk

· juice of 1/2 lime

· optional: 1 extra can coconut milk

· GARNISH:

· 1 loose cup fresh basil leaves, left whole or roughly chopped if leaves are large

Preparation:

1. To make the curry sauce, place all sauce ingredients in a food processor. Process well. Add 1/2 to 1 additional can of coconut milk if you'd like more sauce, or if the curry is too spicy.

2. Pour sauce into a cassarole dish and add the chicken pieces (or any meat you want) and the pineapple. Mix well.

3. Cover and bake at 375 degrees for 45 minutes.

4. Remove from oven and add the tomatoes and peppers. Mix well, then return to the oven to bake for another 15-20 minutes, or until meat is cooked.

5. Do a taste test before serving: add 1-2 Tbsp. more fish sauce if not salty enough. If too spicy, add more coconut milk or a little yogurt. If too salty, add more lime juice.

6. Sprinkle with fresh basil leaves and serve.

Thai Coconut Soup

INGREDIENTS

· 1 pound chicken (or any meat or tofu) + 1 red bell pepper

· 2 (13.5 ounce) cans canned coconut milk

· 2 cups vegetable or chicken broth

· 1 (1 inch) piece ginger, thinly sliced

· 4 stalks lemon grass, bruised and chopped

· 10 kaffir lime leaves, torn in half

· 1 pound any mushrooms you want, I like to leave them whole.

· 1/4 cup lime juice (about 4-5limes)+ extra if needed

· 3 tablespoons fish sauce + extra if not salty enough

· Sugar to desired taste

· Curry powder to desired taste

· red pepper flakes added until desired hotness is achieved

DIRECTIONS

Pour the coconut milk and 2 cups of broth in a large saucepan; bring to a simmer. Add the ginger, lemon grass, and lime leaves; simmer for 10 minutes (longer is you taste it and you don't think enough of the flavor infused). Strain the coconut milk into a new pan and discard the spices. Add chicken/meat/tofy or whatever and place in an oven at 375 F for 45min, take it out and put in the mushrooms and red bell pepper. Place it back in the oven at 375F for another 15min. Take it out and add curry powder, lemon juice, sugar, and fish sauce.

Thai Green Curry

· 1-2 Tbsp. oil for stir-frying

· 1 stalk lemongrass

· 1 Tbsp. coriander seeds, OR substitute 1/2 Tbsp. ground coriander

· 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores), OR substitute 3 Tbsp. soy sauce

· 1 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)

· 1 tsp. sugar

· 1-3 green chilies (depending on desired spiciness)

· 1 onion

· 3 cloves garlic

· 1 thumb-size piece galangal OR ginger, sliced

· 3-4 lime leaves (fresh, frozen, or dried - available at Asian/Chinese food stores)

· ½ cup fresh coriander including stems

· 1 tsp. dark soy sauce

· 1 can coconut milk

· ½ chicken chopped into pieces (I used 1 18oz pack of soft tofu)

· 2 bell peppers, red and green (I also added sugar snap peas, find that the natural sweetness of them goes will with the curry flavor)

· 1 cup fresh holy or sweet basil, chopped roughly

· Step 1: Prepare the Lemongrass.

Remove any tough outer leaves and also the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry for extra flavor). Chop the slices with your knife to mince, or pound with pestle & mortar. Now place this prepared lemongrass in a food processor or mixing bowl.

If using whole coriander seeds, place 2 Tbsp. of the seeds in a mortar or coffee grinder. Pound or grind the seeds, then add to the food processor or mixing bowl. Tip: 1/2 Tbsp. regular ground coriander can be used instead, although I find the freshly-ground seeds to be better-tasting.

Now also add to your processor the following ingredients: (If mixing by hand, be sure to mince all ingredients first)

· 1 onion, chopped

· 2 cloves garlic

· 1-3 green chilies (depending on desired spiciness)

· 1 thumb-size piece of peeled galangal OR ginger, sliced

· 3 lime leaves (fresh, frozen, or dried), central stem removed

· 1/2 cup fresh coriander (including stems) chopped

· 2 Tbsp. fish sauce (or substitute 3 Tbsp. soy sauce)

· 1 tsp. shrimp paste

· 1 tsp. sugar

· 1 tsp. dark soy sauce

Process well to make a beautifully fragrant Thai Green Curry Paste

Place 1-2 Tbsp. coconut, peanut or other vegetable oil in a wok over medium-high heat. Add the green curry paste plus 1 can coconut milk. Stir well together, simmering until frgrant (about 1 minute).

Add 1/2 chicken cut up into pieces. If desired, you can also add the leftover segments from the lemongrass stalk, plus a few additional lime leaves (optional).

Stir and bring to a boil. Reduce heat to medium or medium-low and cook (covered) for 45 minutes. Stir the curry occasionally.

Add 2 chopped red and green bell peppers (bite-size pieces). Stir well and continue cooking for another 15 minutes. Chicken is fully cooked when the juices run clear .

If you're not using meat, I like to put the Tofu, sugar snap peas and bell peppers all in at once and simmer them until they are cooked through.

Taste the curry for salt and spice, adding more fish sauce (or soy sauce) if more salt is required. Add more fresh-cut chili if not spicy enough. If too spicy, add a little more coconut milk. If you'd prefer it sweeter, add a little more sugar.