Sunday, April 24, 2016

Misir Wot

Misir Wot

1 yellow onion, diced
2 garlic cloves, diced
1c. red lentils
3 Tb. berbere
4 Tb. veg oil
1 tsp salt
4c. water

Heat pot on high, add the onion and garlic and dry cook for 2 mins.  Add oil and cook another 2 mins.  Add 1/2c. water and cook 2 mins until onions are golden.  Add berbere, 2c. water and cook for 2-3 more mins, then add lentils, salt, and 2c. water and boil on high for 5 mins.  Then reduce heat to low, cover and simmer for 20 mins.

Recipe is from the following YouTube video: Misir Wot


Tuesday, April 19, 2016

Sambar

Sambar

1/2 c. cooked toor dal (pressure cook 1/4c dal for 5 mins with 3/4c. water and salt)

Combine the following ingredients and boil until veggies are cooked (20 mins or so)
assorted diced veggies (1/2 large tomato, 1/2 large onion, 1 small potato)
2-3 c. water
1 heaping Tbsp sambar powder
2 T. tamarind paste
pinch turmeric
salt

Once veggies are cooked, stir in the dal and boil for a few mins.  Finish with the tempering.

Tempering-

sesame oil
mustard seeds
urad dal
curry leaves
asafoetida



Sambar Powder

Dry roast then powder the following ingredients:

large handful of coriander seeds
handful chana dal
1 tsp peppercorns
1 Tb. urad dal
1 Tb. cumin seeds
1 tsp fenugreek
4 red chilis


Tuesday, January 26, 2016

Poori Masala

Potato poori masalaDelish potato masala that goes well with fried poori.

Monday, January 18, 2016

Spinach Kootu

Spinach Kootu

1/2c. toor dal
turmeric
2c. chopped spinach
1/2c. coconut
1 red chili
splutter (urad dal, mustard seeds, cumin)

Pressure cook the toor dal with turmeric, salt and the chopped spinach with 2c. water for 5 mins.

In a frying pan, heat 1 tsp sesame oil then add urad dal, 1/2 red chili, and cumin.  Fry until dal turns golden brown.  Thaw coconut in the microwave 15 seconds at a time.  Mix the fried dal mixture with the coconut in a blender.  Add a little water and grind till smooth.

In the same frying pan, heat a little more oil and splutter mustard seeds and urad dal until dal is golden.

Add the coconut paste and the mustard seed splutter to the pressure cooker dal.  Simmer for 3-4 mins, add salt to taste and serve with rice or roti.

Serves 4


Tuesday, January 12, 2016

Fave Ethiopian Dishes



http://www.thestar.com/life/food_wine/2014/02/21/how_to_make_an_ethiopian_vegetarian_feast.html
CABBAGE, CARROTS & POTATOES (TIKIL GOMEN)
1/2 cup (125 mL) canola oil
1-1/2 medium yellow onions, halved, thinly sliced
3 large carrots, peeled thinly sliced on diagonal
2 white boiling potatoes, peeled, cut in 1-inch cubes
1 tbsp (15 mL) puréed fresh garlic
1 tsp (5 mL) pureéd fresh, peeled ginger
1/4 tsp (1 mL) each: turmeric, fine sea salt, black pepper
1 cup (250 mL) water
8 to 10 cups (2 to 2.5L) chopped, coredgreen cabbage
1 jalapeno, chopped with seeds
In large saucepan, heat oil over medium. Add onion. Cook, stirring, 4 minutes. Add carrots. Cook, stirring, 4 minutes. Add potatoes. Cover; Cook 5 minutes. Add garlic, ginger, turmeric, salt and pepper. Cook, stirring, 1 minute. Add water. Cook, stirring, 3 minutes. Add cabbage and jalapeno. Cook, stirring, 2 minutes. Cover and cook, stirring occasionally, until vegetables are soft, about 5 to 8 minutes. (Don’t let it burn.)


Makes about 4 cups (1L).

Saturday, January 9, 2016

Rava Upma

Love this recipe, no adjustments needed!

Rava Upma