Wednesday, June 22, 2011

Link to more Indian Recipes with 'How-To' Videos

I love these how-to videos.  With the right spices the cheapest meals can be a real treat.
I found that Ethic Shops/Markets ( today I shopped at: 'Kohli's Indian Empire') have the most reasonably priced spices.  Today for $41.00 I bought :

20 Lbs. of Basmati Rice
2 Lbs. Yellow Lentils
3  4oz.  boxes of various  pre-mixed spices
7 oz. bag Garam Masala
1 bag  sliced dried coconut
7 oz. bag Star Anis Seeds (pods)
10 oz. Coconut Milk Powder

This will make A LOT of meals


Indian Cooking Recipe : Vegan Pumpkin Curry

NOTE:   This looks and sounds wonderful to me so I'm going to try it out * minus the curry leaves because I don't have any.  I did discover an Indian grocery store close to my house and bought  some prepared (pre-mixed) spices (priced dirt cheap in comparison to the big grocery stores).  I love Indian curries along with other spicy Indian dishes....Ohhhh, how the flavors of Indian Spices  can transform  the humble Beans & Rice meal into a feast fit for The Royle Family!  Below this recipe is a list of links to other Curry Recipes.  With me being a vegetarian I would substituting the meats with homemade veggies burgers -or- BEANS !  Enjoy.

Vegan Pumpkin Curry

Ingredients :

1½ cups baked pumpkin or winter squash
½ cup red lentils, rinsed
5 to 6 dried curry leaves
1 tbsp curry powder
½ chopped onion
piece of fresh ginger
2 whole dried red chilies
fistful of coconut
½ cup soymilk
sea salt
Method :
Toss all in pot, cook until lentils becomes mushy.
Serve over some cooked grains and some chutney.

Beans and Potato Kootu
Bengal Curry
Bitterfourd Curry
Brinjal Bharth
Brinjal Rasavangi Recipe
Brinjal Upkari Special
Cabbage Curry
Cauliflower Pickle
Cochin Masala Curry
Cumin And Pepper Rasam Method 1
Cumin And Pepper Rasam Method 2
Curried Chick Peas
Drumstick Leaves Curry
Eggplant Gotsu
Eggplant Podi Curry
Gajbaj Ambat
Garlic Rasam
Goddu Kolambu
Karuvepalli Or Curry Leaves Kozambhu
Kela Masala
Lemon Rasam
Majjige Huli
Malai Kofta
Masala Butter Milk
Mint Rasam
Moor Buttermilk Rasam Method 1
Moor Buttermilk Rasam Method 2
Moor Keerai
Moor Kozambhu Method 1
Moor Kozambhu Method 2
Moor Kozambhu Method 3
Mulagu Or Pepper Kozambu
Mushroom Ambat
Mysore Rasam Powder
Mysore Rasam
Okra And Eggplant Masial
Okra Curry
Onion Kolambu
Onion Sambhar
Ordinary Rasam
Parupu Orundai Kozambhu
Parupu Rasam
Parupu Usili
Pepper Rasam
Plaintain Curry
Plaintain Podimas
Plantain Puli Curry
Podalangai Snakegaurd Paal Kootu
Poritha Rasam
Potato Curry
Potato Fried Upkari
Potato Masiyal
Potato Podimas
Potato Roast
Potato and Brocolli Curry
Puli Keerai
Pulipu Kootu
Radish Thalasan
Saar Cum Upkari
South Indian Potato Curry
Spinach Bendi
Spinach Cum Papaya Ambat
Spinach Kootu
Tender Cucumber Saasam
Tender Shoots Thambli
Vazai Thandu Curry
Vegan Pumpkin Curry
Vegetable Kootu
Vegetable Upkari
Vendhya Or Methi Kozambhu
Vepam Poo Rasam
Zucchini Capsicum Vegetable Curry

Sunday, June 19, 2011

Delicious Sounding Rice Recipes

I haven't tried these recipes yet (just found them) but I will soon.  I found these on The Sam's Club website.  Little by little I have been buying Augason Farms long term (approx. up to 25 years) storage/disaster planning  food (just in case).  The political climate is making me very nervous with all this talk about cutting Social Security, Food Stamps, Medicaid, Medicare.  I'm just way too sick to work & even if I could (which I can not), the unemployment rate is such that even young healthy people are having difficulty finding jobs. No one is going to hire a broken down woman of feel compelled to prepare.

NOTE: for the Rice Pilaf I would add garbonzo beans or any white bean to make it a complete protein, I would also use brown rice.

Pilaf Medley

2 cups Augason Farms™ Long Grain White Rice
1 green bell pepper, seeded and thinly sliced
2 cups water
3 onions, peeled and thinly sliced
1 (17 ounce) can corn
2 carrots, peeled and cut into 1” long thin strips
1 jalapeno pepper, seeded and thinly sliced
2 tablespoons light vegetable oil
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
2 cinnamon sticks
1/4 teaspoon ground turmeric
3 cloves garlic, peeled and minced
2 tablespoons cashews, chopped

Begin by cooking the rice following normal method. Set aside. Boil water in a small saucepan. Add corn, carrots and cook for 8-10 minutes until tender. Drain and set aside. In a heavy non-stick pan heat the oil. Add the turmeric, jalapeno peppers, bell peppers, onions, cashew nuts, onions, garlic, cloves and cinnamon sticks. Sauté until the onions soften. Turn off heat. Add the cooked vegetables and salt, sauté for 3 minutes. Add the cooked rice and mix. Garnish with cilantro and serve hot. Serves 4.

Red Beans & Garlic Rice

1 pound Augason Farms™ Light Red Kidney Beans
3 tablespoons vegetable oil
4 garlic cloves
3/4 cup sun-dried tomato, chopped
1 small onion, chopped
1/2 teaspoon sweet paprika
1/8 teaspoon ground red pepper (cayenne)
1 1/2 cups Augason Farms™ Long Grain White Rice
1 1/2 teaspoons salt
1/2 teaspoon pepper

In large bowl, place beans and enough water to cover by 2” and soak for 8 hours. Drain beans; transfer to 7-quart saucepot. Add enough water to cover by 2”, heat to a boil. Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender. Set sieve over large bowl. Into sieve, drain beans; reserve liquid. In same saucepot, heat oil on medium-high. Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve. To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans. Cook 3 minutes, stirring gently. Add 4 cups reserved liquid and chopped garlic; heat to boiling. Stir rice into bean mixture. Cover and cook on low 25 to 30 minutes or until rice is cooked thoroughly, stirring occasionally. Season with salt and pepper.

Saturday, June 18, 2011

Make A Squeeze Salad Dressing Bottle w/ Soy-Balsamic Vinaigrette


 write the recipe directly on the squeeze bottle. Since good vinaigrettes are all about the ratio of ingredients, it doesn't really matter if you measure them out precisely using measuring spoons and cups. Rather, I draw a line on the side of my squeeze bottle with a permanent marker indicating the proportion of ingredients.
NOTE: This Recipe Appears In:

Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio of ingredients, scaling down to fit in one bottle. Cover the top and shake before each use.


serves Makes 1 quart, active time 3 minutes, total time 3 minutes

2 cloves garlic, grated on a microplane grater
2 teaspoons dijon mustard
1 small shallot, grated on a microplane grater
2 cups canola oil
1 cup extra-virgin olive oil
6 tablespoons Balsamic vinegar
6 tablespoons Sherry vinegar
4 tablespoons soy sauce
Kosher salt and freshly ground black pepper to taste


Combine all ingredients in a large bowl and whisk. Season to taste with salt and pepper. Transfer to sealed container. Shake vigorously to emulsify before each use.

Wednesday, June 15, 2011


Note:  This was posted on one of the Frugal Web Rings that I subscribe to.  I personally havent tried these yet. When I do make them I will use my Bread Machine's Dough Cycle.  I'll let you know how they turn out.

1 cup milk
1 c. warm water
2 T. sugar
1/4 c. melted shortening
1 pkg. yeast (2 tsp)
5-6 c. flour
1 tsp. salt

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased, bowl, cover, and let rise.

Punch down. Roll out to about 1/2 inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Allow to cool and place in plastic bags for storage. To use, split and toast.

Makes approximately 20 english muffins