April 13, 2009
4 cups fresh corn kernels
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves
1. Blend 2 cups of corn and milk until smooth. Set aside.
2.Heat the oil in a large soup pot. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes.
3.Add the remaining 2 cups of corn and the broth and bring to a boil.
4.Add the pureed corn and tomatoes and cook until warmed through, but not boiling.
5.Add the salt and season with pepper. Serve garnished with the basil.
April 12, 2009
2 cups Basmati rice
4 cups Water
3 tbsp oil
Salt to taste
2 green cardamoms
2 black cardamoms
1 inch cinnamon
1 blade mace
1 bay leaf
2 chopped Onion
1 inch ginger
2 tsp chilli powder
1 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp crushed peppercorns
1/4cup fresh coriander leaves
1/4 cup fresh mint leaves
1/2 cup yogurt
1/4 cup skimmed milk
1/2 tsp garam masala
few drops kewra water
15-20 fresh button mushrooms
1 tbsp lime juice
1.Make tomato puree.Whisk skimmed milk with yogurt.
2.Heat oil add bay leaf,cloves,cardamons,cinnamon,mace,salt.
3.Add onions,cook till it turns translucent.Add ginger-garlic paste.
4.Add red chili powder,coriander powder,crushed peppercorns,cumin powder and turmeric powder.
5.Then add tomato puree.Cook till oil separates and add yogurt,garam masala,coriander and mint leaves.
6.Add mushrooms and cook for 5 minutes.
7.Add water and wait till it boils and then add rice.
8.Keep it for 1 whistle
9.Garnish with coriander leaves and lime juice.
April 11, 2009
Cracked black pepper-a coarser grind of the kitchen staple-lends a lightly spicy flavor without the bite of fresh chiles.
For Honey-Glazed Tofu:
10oz extra-firm tofu
2 tsp cracked black pepper
2 tsp dried thyme
1 tsp salt
3 tbsp vegetable oil
1/2 cup honey
2 cups vegetable broth(or substitute with water)
2 medium carrots,chopped
1 cup edamane
1/2 cup green peas
2 tsp olive oil
1 tsp salt
2 tsp Cayenne pepper
1 1/2 cups Couscous
1/4 cup chopped Pine nuts(or substitute with your favorite nuts)
1.To make Honey-Glazed Tofu:
Place tofu between two plates and set heavy pot on top.Drain for about 10 minutes,and pat dry.Cut tofu into 3/8-inch thick slices.Combine pepper,thyme,and salt in a small bowl.Coat tofu slices with pepper mixture, and set aside.
2.To make Couscous:
Bring broth,carrots,edamames,green peas,olive oil and salt to a boil in covered saucepan.Remove from heat,stir in couscous and cover.Let steam 5 minutes,then fluff with fork.
3.Meanwhile,heat oil and honey in a large skillet over medium-high heat until bubbling.Place tofu in pan and cook for 3 minutes. Turn and cook 3 minutes more,spooning thickening sauce over tofu.
4.To serve:Stir pinenuts into couscous.Spoon onto plates and top with Honey-Glazed Tofu.