my recipe stash


Recent Posts

Thai Basil Chicken

Ingredients 2/3 cup chicken broth 2 tablespoon soy sauce, or as needed 2 tablespoon oyster sauce 4 teaspoons fish sauce 2 teaspoons white sugar 2 teaspoons brown sugar 4 tablespoons vegetable oil 2 pounds freshly chopped chicken thighs 1/2 cup sliced shallots 8 cloves garlic, […]

Crab Bisque

Crab Bisque

Ingredients: 4 Tablespoons Salted Butter. 3/4 Cup Chopped Onion (White or Sweet). 4 Tablespoon White Flour. 8oz / 1 Cup Chicken Broth. 24oz / 3 Cups Milk (2% Milk Fat or Higher). 1 Bay Leaf. 1 Cup Sharp Cheddar Cheese. 1 Pint Heavy Whipping Cream. […]

Kappa Vevichathu

Kappa Vevichathu

This makes a great side dish for something like fish curry.

Ingredients

  • Kappa (Yuca or Tapioca root) – 4 cups cubed. About 1 large root
    Yuca looks like this:

Mix for Part 1

  • Coconut Powder – 1 cup
  • Large onion – minced
  • Small chili – 2-3, diced
  • Chopped garlic – 1 tsp
  • Cumin powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • 3 Curry leaves – chopped

For cooking and final seasoning

  • Salt
  • Coconut oil

Part 2

  • Large onion – Diced
  • Mustard seeds – ¼ tsp
  • 3 Curry leaves – chopped
  • Coconut powder – 1.5 tbsp

Instructions

Add water and salt to cleaned tapioca. The water level should be 2-3 inches higher than tapioca. Bring it to a boil and reduce the flame to the lowest. Cook till the tapioca is done. Drain the excess water. Mash the tapioca well.

Combine coconut powder, part 1 onion, green chili, garlic, cumin, curry leaves and turmeric powder and mix into the mashed tapioca . Cook it for 5 – 7 mins on low flame stirring occasionally. Drizzle some coconut oil in.

Part 2 ingredients:
Heat oil in a pan and crackle the mustard seed. Add chopped onion and curry leaves. When onions turn light golden, add coconut and fry it, till it becomes golden brown. Add this to the cooked tapioca and mix well.

Serve hot with fish curry or beef curry.

I’m using this as the basis for this recipe and will update it as I “improve” it. The original can be found here: http://mariasmenu.com/vegetarian/kappa-vevichathu-kappa-puzhukku-tapioca-recipe

 

Pork Tenderloin Carnitas

3/4 cup orange juice 1/2 cup lemon juice 1/3 cup lime juice 4 cloves garlic, minced 1/2 cup soy sauce 2 tablespoon finely chopped canned chipotle pepper 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon paprika 1 teaspoon dried oregano 1 tablespoon black […]

Roasted Jalapeños Lime Hummus

Recipe stub for an experiment 2 cans chick peas drained (reserve the liquid) 2 Jalapeños roasted, skinned and seeded About 2 tbsp lime juice. (1-2 limes depending on size) 1 tbsp olive oil 1 chopped cilantro 1 tbsp tahini 1 decent sized clove of garlic salt & […]

Quick Curry

Way simple modification to other curries I make. So delicious. Maybe I’ll add photos later.

  • 3-5 cardamom pods
  • 1/2 tbsp cumin seeds
  • 1/4 tbsp fennel seeds
  • 1 tbsp poppy seeds
  • 2 tsp chili powder
  • 2 tsp turmeric
  • Salt to taste

 

  • 1-3 flat cinnamon, sticks/pieces (if only sticks available crush and use large pieces)
  • 2 tbsp butter
  • 1.5 – 2 lb. chicken, cubed
  • 2 large tomatoes, chopped
  • 1 can coconut milk (chefs choice is good)
  • 5-6 fresh curry leaves

 

  • Fresh cilantro
  • Steamed basmati rice (cooked w 1-2 pieces of toasted cinnamon stick and 1 tbsp butter)
  1. Toast the seeds. Start with the cardamom, add the fennel and cumin, add the poppy towards the end since it toasts quickly. DO NOT BURN. Coarsely grind seeds in a mortis/pestle. Remove cardamom pod shells.
  2. Toast the cinnamon pieces.
  3. Coat the chicken with the ground spices plus the chili powder, turmeric and salt.
  4. Cook the chicken in the butter until about 1/2 way done, incorporate tomatoes and let cook for a couple more minutes, until tomatoes start to soften. Toss in the cinnamon, coconut milk and curry leaves. Turn burner to low and cover leaving the lid askew for venting and let simmer for 30-40 minutes while the rice cooks.
  5. Garnish with cilantro.

Cucumber Raita

Recipe stub Ingredients 2 cups plain whole milk or low-fat yogurt 2 cups grated English or Persian cucumber (unpeeled) 1 clove garlic, minced 4 sprigs fresh mint, leaves only, minced finely 1 teaspoon kosher salt 2 tablespoons golden raisins Freshly ground black pepper Directions Whisk […]

Veggie Samosas

Ingredients 1 Package puff pastry Potatoes (boiled, Peeled, Mashed 2Large) 1 (9- to 10-ounce) package frozen petite peas Salt To Taste Turmeric Powder 1/2Teaspoons Water Red Chilli Powder 1Teaspoons Lemon Juice 1/2Teaspoons Onion Finely Chopped 1/2Cup Garlic Crushed 1/2Teaspoons Warm Oil 2Tablespoons Coriander Finely Chopped […]

Indian Chickpeas

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 1 tablespoon minced fresh ginger root
  • 1/8 teaspoon garam masala
  • 2 teaspoons channa masala
  • 1 large tomato, chopped
  • 1 1/2 cups water
  • 2 (15.5 ounce) cans garbanzo beans, drained and rinsed
  • salt to taste

DIRECTIONS

  1. Heat oil in a saucepan over medium-high heat. Stir in the garlic, onion, and ginger, and cook until browned. Stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. Bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

 

 

Veggie Parm

Placeholder for what I ended up making (was really good): http://www.foodnetwork.com/recipes/giada-de-laurentiis/vegetable-parmesan-recipe/index.html


Killer Food

Chipotle burgers

Chipotle burgers

Yep, another burger post.

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound chorizo
  • 2 chipotle peppers diced
  • 1 large onion finely diced
  • 1/2 cup panko or breadcrumbs
  • fresh mozzarella
  • 1 large onion, sliced
  • 2 jalapeños, sliced
  • 1 tbsp olive oil
  • 1/4 cup brown sugar
  • 4 chibata rolls
  • chipotle ranch or mayo
  • sliced avocado

Directions

Combine the beef, veal, chorizo, peppers, onion and panko in a large bowl. Place in fridge for about a half an hour covered to let everything gel.

In the meantime get started on the onions. Place onions and jalapeños in a frying pan with some olive oil on medium-hi and fry until onions become soft. Reduce heat to medium-low and allow the pan to cool a bit, then add brown sugar. Cook for another 3-4 minutes or until sugar has all been liquified and begins to caramelize in the pan. Salt and pepper to taste. Place peppers and onions in a bowl for later.

Take meat mixture out of the fridge and form into burger patties. Either grill or pan fry until medium/medium-well. You don’t want rare burgers due to the chorizo. When burgers are close to being done, top with a healthy portion of onions and mozzarella balls. Allow enough time for the balls to melt. Now is a good time to toast up those buns on the grill or in the broiler.

Slather some chipotle ranch on those toasted buns. Give each bun a burger and top with sliced avocado. Enjoy!