Wednesday, September 12, 2012

Idli and Dosa

2c. idli rice, washed
1c. urad dal, washed

Place the idli rice and urad dal in separate glass bowls. Cover generously with warm water and allow to soak for at least 4 hrs. Drain off extra water before blending.

In a blender, grind idli rice. Add about 1/4c. water at a time until the consistency is pourable but still slightly thick (think pancake batter). Grind for a few minutes to get a smooth batter. Pour into a large mixing bowl.

Now grind urad dal in the blender, adding water little by little to get a thick pourable batter. You do not need to wash or rinse the blender in between grinding idli rice and urad dal.

Add ural dal batter into the mixing bowl with idli rice batter. Stir and cover with a tea towel or cheese cloth. Place batter in the oven to ferment. I usually put the bowl on the top rack in my oven and leave the oven light on. Do not actually turn the oven on. The light should keep the oven warm enough for fermentation to happen.

Idli batter is ready when it has risen by about 50% and has a slight sour/fermented smell. This usually takes 12 hrs, but the longer you leave it in, the better it will taste! Add 1/2- 1tsp salt and stir.

I usually make idli on the first day, and then use the leftover batter to make dosas the next day.

Enjoy with chutney, milapodi, and sambar.

Saturday, September 1, 2012

Misir Wot

This is our take on Misir Wot from our favorite Ethiopian restaurant, Alem.

1/2 lb (about 1.5 cups) red lentils
1 onion, chopped
1 Tb. ginger garlic paste
1/4c. oil
2T. berbere
salt to taste

In a medium-large pot, heat oil over med heat. Add onion and cook until translucent. Add ginger-garlic paste and cook another minute. Stir in berbere and let it cook a few more minutes so that the mixture is turning darker, but not burning. Add lentils, salt, and water. Make sure the water is about 1" above the lentils. Reduce heat a bit, cover, and allow to simmer for 20-30 mins stirring occasionally until the desired consistency is reached. More water may be needed to prevent burning.

Enjoy with injera or roti.
Berbere powder (hot) is from Workinesh Spice Blends (952-303-6710).

Broiled Salmon

Monday, July 16, 2012


1 large zucchini or 500g okra (fresh or frozen) 2 large tomatoes, diced 1 yellow onion, diced 1 green pepper, diced 3-4 cloves garlic, finely chopped juice of 1 lemon olive oil salt, pepper, pinch of cinnamon In a large skillet, heat olive oil. Add garlic and onions at the same time. Cook over medium heat until onions are translucent. Add tomatoes, cook until they heat, and then add green pepper. Cover and cook for about 5 mins. Add zucchini (or okra), salt, pepper, lemon juice, and cinnamon. Add a generous amount of water (about 1 cup). Mix well, cover and reduce heat to simmering or a low boil. Cook for approx 30 mins until vegetables are soft. Serve with rice pilaf.

Turkish Rice

2c. white rice 2 and 1/4c. water 1 tsp salt 2T butter Rinse the rice in cold water, then soak in hot water for about 15 mins. Drain and rinse again in cold water. Melt butter over medium heat until it starts to bubble. Add the rice and stir continuously for 2-3mins. Add the water and salt, stir. Reduce heat to simmering, cover the pot, and cook for approx 10 mins, or until the water has been absorbed. Remove rice from heat. Cover with a tea towel and lid. Let stand for 10 mins. Fluff with a fork and serve warm. Best rice ever!!!

Saturday, June 23, 2012


2c. wheat flour 2/3c. water 1/2tsp salt 4 Tb oil Mix well, add more water until its slightly wet and sticky. Knead dough for 5 mins. Form balls with the dough and roll out on a floured surface. Heat skillet to med-high (6). Put roti on one side for 5-10 sec and flip. Using a paper towel, press down on the roti in various places helping it to puff up. It should be done after about 1 min of cooking, or when it starts to turn brown in places.

Saturday, February 25, 2012

Sooji Halwa

1.5c milk
1/4c. water
1 dash cardamom
1/4c (or a little less) sugar
saffron- few strands

Combine these in a saucepan, bring to a boil, stir and turn off.

1/4c. Ghee
handful cashews
handful raisins
1/2c. sooji or rava

Melt ghee in a skillet, add cashews and stir until they begin to turn golden, add raisins. Add sooji and continue stirring for a minute or two, then add in milk syrup from saucepan. Be careful as the milk will splatter when added to the sooji. Reduce heat to low-med and stir for another minute or two until the mixture begins to thicken. Remove from heat and try not to eat the whole batch in one sitting!