| Today, we prepared an Indian-inspired nut desert for a potluck picnic. First, we boiled milk to half its original volume, added sugar, then cashews ground in a food processor, and finally cardamom. We cut the fudge into diamond shapes and decorated each piece with a blanched almond (because we ran out of cashews). Here is the Cashew Milk Fudge recipe. |
Archive for Vegetarian
Cashew Milk Fudge (Barfi Kajoo)
Lentils with Garlic Butter (Masar Dal)
Today, I flavored orange lentils (masoor dal) with a fried garlic oil. It was a nice change from the Masala Dal, or lentils spiced with caramelized onion and cumin seeds that we have been preparing regularly. Here is the Lentils With Garlic Butter recipe.
Shahi Sabz Korma (Royal Braised Vegetables in Cardamom Nut Sauce)
This week, we prepared two dishes that use milk.
Earlier in the week, we made paneer, an Indian cheese, with just boiled milk and lemon juice. We also prepared a cardamom spice mixture called Mughal garam masala.
Then today, we cooked potatoes, carrots, and turnips in a rich liquid mixture of sautéed onions, garlic, ginger, jalapeño peppers, cloves, cinnamon, cardamom, almonds, yoghurt, the paneer, cream, and Mughal garam masala. The dish is called Shai Sabz Korma. The term “Korma” refers to “braising” in Indian cooking.
For desert, we boiled shredded carrots in milk and cardamom, pan-fried the carrots with a buttered oil and sugar, and then mixed in golden raisins and pistachio nuts. The dish is called Carrot Halva. The term “Halva” refers to a sweet confection.
Here are the recipes for Paneer, Mughal Garam Masala, Royal Braised Vegetables, and Carrot Halva.
Stir-Fry
Today, we stir-fried vegetables and chicken.
| First, we prepared bell peppers, lightly seasoned with salt and sugar, |  |
| then, spinach with garlic, |  |
| and finally, a medley of vegetables with chicken. |
Here are the recipes.
Cauliflower
 |
Today, we deep-fried several vegetables with chickpea flour batter. |
Here is the recipe.
Sweet Potato
 |
Today, we prepared sweet potato Japanese-style in soy sauce and mirin, a sweet rice cooking wine. For color, we used two kinds of sweet potato – a yellow variety that looked like potatoes, and an orange variety that looked like carrots. |
Here is the recipe.
Tim and Mary Indian Party
We prepared an Indian dinner with Tim’s and Mary’s family to celebrate the Thanksgiving holiday. The centerpieces were Chicken Tikka Masala, a tomato-based curry, and Andi’s Chicken Curry, the classic yellow curry with carrots and potatoes.
We also prepared Lentils With Garlic Butter, Cauliflower Fritters, Whole Eggs In Tangy Tomato Sauce, Plain Steamed Basmati Rice, and Yoghurt Sauce.
Persimmon and Pomegranate
Today, we worked with two unusual ingredients –
| hachiya persimmons which we prepared in a steamed pudding, |  |
 |
and pomegranate which we prepared in a soup. |
Here are the recipes.
Cranberry, Potato, and Carrot
| Today, continuing with ideas for Thanksgiving, we prepared cranberry sauce, both classical and garlic mashed potatoes, and glazed carrots. |  |
Here are the recipes.
Cauliflower and Squash
Today, to provide ideas for Thanksgiving, we prepared two cauliflower dishes and one squash dish.
| The first cauliflower dish was prepared Indian-style with homemade curry spices.
The second cauliflower dish was prepared Roman-style with the combined flavors of garlic, lemon, and olive oil. Finally, the squash dish was prepared French-style with glazed squash and gently cooked onions. |
 |
Here are the recipes.
Luigi Cooks 