Monday, August 12, 2019

Masala Dosa- a Truly Enlightened Pancake

Thin, crispy pancakes filled with spiced, delicious potatoes. 
Served with sambar, chutney powder, gooseberry sauce.

Sunday, August 11, 2019

Idli- Steamed Rice and Lentil Batter Cakes

Healthy and tasty, served as breakfast item or snack. Steamed rice and lentil batter cakes, served with sambar and chutney powder.

Tuesday, August 6, 2019

Noodles with Stir Fried Zucchini, Carrot and Bellpepper

Delicious and crunchy, full of flavor and texture. I used a little liquid aminos in sir frying, apart from the traditional soy sauce. Sesame seeds, cashews, chili flakes.

Saturday, July 20, 2019

The Great Summer Cake

Delightfully airy and fresh, this white velvet cake filled with whipped cream and currant preserve  is a perfect summer festive cake. As tradition has it, I make one of these every summer.

A la Monet decor, knife painting in buttercream.

Friday, July 19, 2019

Spicy Baby Potatoes

Cooked new baby potatoes, tossed and sauteed with tamarind chutney. Served with cream.
How's that for awesome?!

Thursday, July 18, 2019

Kashmiri Dum Aloo- the Way to Sophisticated Potato

Image may contain: food

Kashmiri Dum Aloo- incredibly flavorful and showy. Pricked and marinated potatoes, fried untull crisp, then simmered in an yogurt, garden fresh tomato, cashew nut sauce. Kashmiri chili powder gives it a rich, deep color and flavor, without assaulting the tastebuds. Ginger, cumin, black pepper, coriander, turmeric, tad of garam masala. Drizzled with fresh cream, coriander leaves, and ghee.
It takes quite a few steps to make it- but worth the pain.


Wednesday, June 19, 2019

Bean, Squash and Chile Paste Stew

A delightfully fragrant chili like dish, a stew made of beans, rehydrated New Mexico cilies, made into paste. Yellow squash, spices.

Sunday, May 19, 2019

Indian Chai Time, Lots of Savory Snacks

Indian masala chai time. Coffee, too.
Gujarati farsan (snacks), recently brought from the source itself.

Wednesday, May 15, 2019

Spicy Beans

Precooked beans, simmered in  a spicy and tangy tamarind sauce, dressed with roasted green chile and onion slices.

Friday, May 10, 2019

Sweet for the Sweet

A day's works turns into a feast for the eyes!
Royal iced cookies.

Thursday, May 2, 2019

Tanggun- Carrot Kimchi

Bursting with flavor and texture! Fermented in a paste of garlic, ginger and onion, rice flour Korean chili flakes.

Tuesday, April 30, 2019

Deviled Eggs- an Eggceptional Treat

Deviled eggs and pickles.
Oua umplute.
Se scoate galbenusul, se mixeaza cu pasta de mustar, maioneza, ceva moare, se condimenteaza. Pimento, masline, castraveti murati, cozi de ceapa, ridiche, sare, piper, paprika.

Sunday, April 28, 2019

Happy Orthodox Easter!

 Pasca- traditional Moldovan Easter bread. Filled with savory cottage cheese, brushed with egg.

Friday, April 26, 2019

Delectable Lentil and Veggie Soup

Chopped carrot, beans, peas and corn, precooked toor dal (pigeon pea lentils), simmered with spices and herbs.

Friday, April 19, 2019

Cilantro Leaves and Spice Rice Pilaf

Rice, sauteed in fragrant ghee with mustard seeds, crushed coriander seeds, brown cumin and black cumin, black pepper, tossed with a handful of coriander leaves.
Garnished with cashew nuts and tempered chilies.

Tuesday, April 9, 2019

Tuesday, April 2, 2019

Gaji Namul- Korean Stewed Eggplant

Delicious Asian egglplant, steamed first, then braised in little broth made of soy sauce, rice vinegar, garlic and ginger, red chili paste. Tossed with yuba (curd skins)

Sunday, March 31, 2019

Fragrant Coconut Rice, South Indian Original- Pilaf cu Fulgi de Nuca de Cocos

Fragrant coconut, toasted in coconut oil, simmered to perfection. Dressed with tempered curry leaves and chilies.

Reteta in romana:

Pilaf cu Nuca de Cocos

  • Ulei de cocos- 1 lingura
  • Seminte de mustar- ¼ lingurita
  • Ardei iute, uscat ( chili)- 2
  • Frunze curry- 5-7 (optional
  • Pasta de ghimbir- 1 lingurita
  • Linte alba, desecata (urad dhal)- ½ lingurita
  • Nuca de cocos proaspat risnita- 1/2 cana (125 ml)
  • Orez cu bob lung (Basmati e perfect)- 1 cana (250 ml capacitate)
  • Sare- 1 lingura
  • Apa- 1 1/5 cana, fierbinte
Modul de preparare:
  1. Se incinge uleiul in tava, se adauga semintele de mustar, se lasa sa se desfaca in ulei, sub capac. 
  2. Se adauga frunzele de curry si ardeiul, se rumenesc pentru cateva secunde si se scot din tava. Cu astea se drege pilaful la sfarsit.
  3.  Se da focul mic, se prajeste pasta de ghimbir  si lintea usor. Se adauga orezul si se prajeste pana devine translucid.
  4. Se adauga nuca de cocos si se soteaza 2-3 minute la foc mic
  5. Se adauga sarea si apa, se amesteca, se inabusa sub capac la foc mic pana orezul se desface. Se ia de pe foc, se tine sub capac vreo 10 minute, se serveste.

Saturday, March 23, 2019

Chiles Rellenos and Mushroom Bean Chili

Flavorful, beautiful, delicious!
Stewed kidney beans with mushrooms, flavored with chipotles in adobo sauce, oregano.
Green chiles, filled with a mix of potatoes and Mexican cheese.

Wednesday, March 20, 2019

Ramen Miso Soup

Delectable miso soup and ramen noodles. Topped with slightly sauteed pak choi and enokitake.
This soup has it all.

Friday, March 15, 2019

Scrambled Tofu Potstickers

Melt-in-your-mouth potstickers, filled with sauteed tofu and fermented bean paste.

Potstickers dough recipe:
  • 1 cup wheat starch
  • 1/2 cup cornstarch (or tapioca starch)
  • 1 1/4 cup boiling water (slightly less water if you are in humid climate)
  • 3 teaspoons oil
  1. Combine the starches together, slowly pour the boiling water. Mix to form a smooth dough. Add the oil and continue kneading for a minute or so.
  2. Roll the dough into a log, divide it into about 15- 17 pieces, cover the dough.
  3. Roll the dough into a flat circle, fill and pleat.
These can be fried, steamed or boiled.

Reteta in romana:
  • 1 cana (230ml capacitate) amidon de grau 
  • 1/2 cana amidon de porumb (sau tapioca )
  • 1 1/4 cana apa clocotinda (ceva mai putin daca clima e umeda) 
  • 3 lingurite ulei
  1. Se mixeaza amidonul de grau cu cel de porumb, incetul se adauga apa clocotinda si rapid se mixeaza pana aluatul se tine gramada. Se adauga uleiul, se framanta pentru 1 minuta pana obtinem un aluat elastic.
  2. Se lateste in forma de cilindru, se taie 15-17 bucatele egale. Bilutele se acopera cu un servetel umed.
  3. Se lateste fiecare biluta subtire si se umple la dorinta, se incheie coltunasul la dorinta.
  4. Coltunasii se pot praji, gati in aburi sau fierti.
  5. Aici am tofu sotat cu pasta de leguminoase fermentate.
  6. Coltunasii sunt intai prajiti, apoi se toarna apa fierbinte in tava si se inabusa: potstickers.

Sunday, March 10, 2019

Fragrant Rice Pilau and Spicy Eggplant Fry, the Indian Way

Fried whole spices and rice in ghee, simmered to a perfect grain pilau.
Spicy diced eggplant and bellpepper fry, the Indian way.

Tuesday, March 5, 2019

Rice Noodles in a Rich Red Coconut Curry.

Tantalizing flavors of lemongrass, galalgal, turmeric and Thai chilies. Creamy coconut and chewey rice noodles- perfection.

Thursday, February 21, 2019

African Peanut Stew

Soul soothing African peanut stew.
Sweet potatoes, celery, bell peppers, spices and peanut butter, a little lime juice.

Sunday, February 3, 2019

Coconut Rice and Sweet Peas Pilaf

Lightly toasted rice and urad dal in coconut oil, simmered with peas, tossed with fresh coconut flakes. Garnished with tempered mustard seeds, curry leaves, cashew nuts.

Saturday, February 2, 2019

Khandvi, a Gujarati Original

Saturday special: khandvi-chickpea flour and curd rolls, a Gujarati original. Flavored with ginger chili paste, filled with fresh coconut and coriander flakes. Garnished with tempered mustard seeds and curry leaves.
Their making method them is fascinating. The flour is first cooked like for choux pastry (pressure cooked in my case), then spread on a smooth surface, then rolled.
Khandvi- rulade din vestul Indiei, statul Gujarat. Facute din faina de naut, iaurt, pasta de ghimbir si ardei. Umplute cu fulgi proaspeti de nuca de cocos, coriandru. Drese cu seminte de mustar si frunze de curry, calite in ulei.
Metoda prepararii lor e fascinanta: aluatul intai se fierbe ca pentru aluatul choux (covrigei umflati), se intinde pe o placa neteda (sau dosul unei farfurii), apoi se ruleaza

Friday, February 1, 2019

Chickpea Nuggets and Mushrooms in Thai Red Curry

Chickpea nuggets and mushrooms in Thai red curry. Flavors of galangal, lemongrass, fiery chilies, makrut lime leaves, coconut milk. Jasmine rice.

Thursday, January 31, 2019

Masala Paniyaram- A South Indian Original

Masala paniyaram- a South Indian savory snack made out of fermented rice and lentil batter (idli/ dosa), with added spices.
Masala paniyaram- bilute din aluat fermentat de orez si linte, cu mirodenii.
Din sudul Indiei.

Monday, January 28, 2019

Carrot and Kale Soup

Aromatic soup based on vegetable broth. Carrot, kale, laced with rice.

Saturday, January 26, 2019

Garlicky, Nutty Mushroom Penne

Penne and mushrooms tossed with peanuts, garlic oil, parmesan and chili flakes. Little herbed tomato sauce.

Monday, January 21, 2019

Ragi Puttu and Kadala Masala

Ragi puttu and kadala masala: Indian (Kerala) specialties. Steamed finger millet flour and coconut cake (savory), brown chickpeas masala. Bursting with flavor.

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