Browsing Archive: July, 2009

Homemade Garam Masala

Posted by Veronica Sidhu on Monday, July 20, 2009, In : Recipes 
Punjabi Garam Masala provides the "two" of the one-two punch that makes the food from this region of India so special. The "one" is the tempering of onions, garlic and ginger in ghee or oil called tardka. The second provides the aroma and flavor of a blend of "warm" spices-- black and green cardamom, coriander seeds, cumin seeds, cinnamon, black peppercorns, cloves and bay or cassia leaf all of which have known health benefits which will be discussed at the launch of my book at the Rubin Muse...
Continue reading ...

Black Lentils with Beet Stems

Posted by Veronica Sidhu on Thursday, July 16, 2009, In : Recipes 
The village Punjabi cook doesn’t waste a thing, nor does she use many spices. When I saw a beautiful bunch of beets with bright green leaves and almost neon red stems, I planned to make three dishes—a roasted beet sald with walnuts and goat cheese with the beets, a mixed stir-fry with the leaves and, because I had a container of cooked black lentil thawing on the counter, a mahan dee daal with beet stems. Well, it was fabulous!

Black Lentils with Beet Stems

Yield: 6-8 servings

1 cup whole bl...
Continue reading ...

Raji's birthday spinach souffle

Posted by Veronica Sidhu on Tuesday, July 7, 2009, In : Recipes 
We celebrated our daughter Raji’s birthday with a brunch at our home on 7/5. Her favorite meal is breakfast, so I decided to make Eggs Benedict and a Saag Soufflé. Both are very rich—special treats, but were big, big hits with the whole family!

Saag Souffle
Yield: 6 servings
For the tardka (optional):
2 tablespoons oil
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
For the soufflé:   
10-12 oz fresh spinach, trimmed, washed and drained or any mi...
Continue reading ...

Make a free website with Yola