Sara Dhanani

Archive for the ‘Favorite Recipes’ Category

Aloo Samosa’s

In Appetizers, Favorite Recipes, Vegetarian on June 19, 2011 at 1:45 pm

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Spending an afternoon listening to the rain with a cup of hot milky tea and samosa’s. This was a frequent treat in our home which I’ve realized my 15 month old will devour. This recipe is not spiced heavily – perfect for young ones developing their palate. A couple of cheats to make great samosa is to make sure the mixture is not oily. Cooking the onions makes the flavor mellow and not overpowering in these delicate little parcels.

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Aloo Samosa

makes 8 – 10

Ingredients:

Two medium-sized baked potato’s

Half of an onion

Two garlic cloves

fresh or frozen pea’s 1/4 cup

Few leaves of cilantro

1 tsp cumin

salt to taste

Method:

Dice onions finely and saute till translucent, add chopped garlic to he onion. Then add the pea’s. Cook for 1 – 2 minute till fragrant, set aside.

Chop potatoes into 1/4th inch cubes or alternatively use a potato press. Chop cilantro. Add the onion garlic mixture to the chopped potato. (You don’t want the filling to be oily).

Make samosa’s folding spring roll wrappers into a triangular pocket, filling the pocket with the aloo. You can use a slurry of flour and water to seal the edges. Fry in hot oil.

My little girl gobbles them up with ketchup 🙂

 

 

Whole Wheat Chocolate Chip Pancakes

In Breakfast/Brunch, Favorite Recipes on October 24, 2010 at 5:25 pm

Country Gourmet’s whole wheat pancakes

Total time: 25 minutes

Servings: Makes 8 to 10 pancakes

Note: Adapted from Country Gourmet in Sunnyvale, Calif.

1 cup (4.25 ounces) all-purpose flour

1 cup (4.5 ounces) whole wheat flour

2 tablespoons cornmeal

3/4 teaspoon salt

1 1/4 teaspoon cinnamon

1 tablespoon baking powder

1 teaspoon baking soda

1/2 cup egg whites (about 4 egg whites)

3 tablespoons honey

1 teaspoon vanilla

2 cups buttermilk

1/4 cup butter, melted

1. In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.

2. In a blender, purée the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

3. Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.

4. Heat a griddle or large skillet over medium-low heat. Ladle 1/4th-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.

Each of 10 pancakes: 185 calories; 6 grams protein; 29 grams carbohydrates; 2 grams fiber; 6 grams fat; 3 grams saturated fat; 14 mg. cholesterol; 8 grams sugar; 527 mg. sodium.

Beef Chilli

In Favorite Recipes, Week night meals on October 14, 2010 at 12:46 am

Beef Chilli

Servings: 4

  • 12 oz lean beef, prime grade
  • 4 tbsp soy sauce
  • 1 tbsp rice wine
  • 3 tsp cornstarch
  • 3 tbsp vegetable oil
  • 1 large onion, sliced into thin strips
  • 8 crimini mushrooms, sliced into thin strips
  • 1/2 tsp black pepper
  • 1.5 tsps brown sugar
  • salt (optional)
  • crushed red pepper flakes

Slice meat into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 1 tbsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.

In a small bowl, mix 3 tbsp soy sauce, 3 tbsp water and 1 tsp cornstarch. Set aside.

Heat the wok on high heat. Swirl in 1 tbsp oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Carefully, stir meat. Transfer to a plate.

Add remaining 2 tsp of oil to wok, add onions and cook about 2 minutes, untill the onions are translucent and golden brown, but soft. Add mushrooms and cook for 2 mins. Return beef to the wok, add the sauce, brown sugar and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Serve with brown rice.

Baba Ganoush

In Appetizers, Favorite Recipes on October 11, 2010 at 1:40 am

BABA GANOUSH

1 pound eggplant( 3 Japanese eggplants or 1 large eggplant)

2 cloves garlic
Juice of 1 to 2 lemons – I used 2 lemons,
2 tablespoons tahini – stir it well first
1/4 bunch of parsley (optional)
Salt & pepper to taste

 

Grill whole eggplant on stove top or barbecue grill. The skin should be blackened. Slice off the stem end, let cool until you can handle it. Scope the flesh off the skin. Discard the skin.

In a food processor, mix the eggplant flesh with all the remaining ingredients and process til smooth.

Makes 1 1/4 cups

Finally here.

In Favorite Recipes on April 30, 2010 at 6:07 pm

After having debated on the idea of writing a blog for almost 3 years, I’m here. After the birth of my daughter, it makes a little more sense. I don’t know if she’ll share my love of experimenting in the kitchen or even want to know how to boil an egg. But this blog is for putting recipes together for the day that inspiration hits her. I hope it inspires you to take a chance, play a little with your imagination and not take cooking too seriously.

Mostly I cook with whole grains, real butter and try to use natural ingredients . There are no apologies – I will be bastardizing recipes to the utmost! mostly to make them a little more nutritious. So here’s to spending more time in the kitchen..