Tom Yum Paste

Makes approx. 3/4 cup Tom Yum paste, enough to marinate up to 4 pieces fish or chicken, OR to make 1 pot of soup

4 Tbsp. finely minced lemongrass

5 cloves garlic

1 thumb-size piece galangal, sliced

1 fresh red chili, sliced, OR 1/2 to 3/4 tsp. dried crushed chili (or substitute cayenne pepper)

1/4 cup fresh coriander

2 Tbsp. fish sauce

2 Tbsp. vegetable oil

1/2 tsp. dark soy sauce (OR substitute 1 tsp. regular soy sauce)

1/2 tsp. shrimp paste

1/4 cup fresh-squeezed lime juice

3 heaping tsp. palm sugar OR brown sugar

2 spring onions, sliced

Mortar and pestle them all up!

Source: http://thaifood.about.com/od/thaicurrypasterecipes/r/thaitomyumpaste.htm

Paneer Tikka Masala

ingredients:

cumin seeds

veg oil

tomato paste

garlic

onion (optional)

ginger (optional)

tikka masala powder

turmeric (optional)

sugar (optional)

half and half

paneer squares

start off with a bowl-like pan on medium-high heat. throw in a tablespoon of veg oil. once the oil is hot, add 1/2 tablespoon of cumin seeds (NOT cumin powder). it will snap, crackle, and/or pop. don't let it sit for too long, or else the cumin seeds will burn. change from medium-high to medium heat.

add half a small can of tomato paste and a little under a tablespoon of finely-chopped garlic. i tried using diced tomatoes once and tomato puree once, but they're both too juicy and don't come out well. as for garlic, i usually use a glass jar of pre-chopped soaked garlic, but i'm sure it'll be even better with fresh garlic.

once mixed, my mom likes to add one finely-chopped onion. i don't, since i think it takes away from the smooth texture that i prefer in the dish. if you choose to add the onion, mix it in well with the tomato paste once added before you proceed. my mom also adds freshly-shredded ginger to give it an indian kick. i'm usually too lazy for the onion and ginger, and it still comes out well.

stir in the "tikka masala" powder. i use two tablespoons, since i love love love this stuff. you can play around, but i'd say use anywhere from 1 to 2 tablespoons to ensure that the resulting curry really does taste like tikka masala. also, here's where you can get creative with other spices you have around. i usually add a teaspoon or two of turmeric & sugar. the turmeric gives is a more yellow/orange color as opposed to pink/red. the sugar makes it a bit more sweet, which is what the dish is known for compared to other curries.

at this point, the dish has already been on medium heat for 5-10 minutes without any liquid: enter half and half. start by reducing the heat to low-medium. then, add in the half and half in small amounts (2 tablespoons at a time) and mixing it in well before adding more. i've used milk instead of half and half, however it doesnt mix well enough, and results in a really thin sauce. i also tried sour cream and cream cheese mixed with milk (desperate times when i haven't had half and half around), and it's not all that bad. the key is to mix slowly. you'll know you've added enough when the curry of curry-consistency (i don't really know how to explain). also, taste frequently to be sure. you'll know it's too much half and half if the curry tastes more like milk than curry. if that's the case, throw in more tomato paste and adjust until you're happy.

once you get the right consistency, which should take no more than 5 minutes of adding and mixing, throw in the frozen paneer squares. you can either buy a big block of paneer and chop them yourself, or buy pre-chopped. stir in the paneer squared until they are all coated in curry, then cover and let sit for 10 minutes on low-medium heat, stirring occasionally. you'll know it's done when the cheese squares are soft based on poking with your spoon. hehe.

i usually enjoy this curry with either plain naan or garlic naan. i usually buy naan from the freezer section at the indian grocery store.

Simple Tiramisu

Simple Tiramisu

First, start by assembling the ingredients. We'll need

1 lb mascarpone cheese

1 cup heavy whipping cream

1/2 cup granulated sugar

3 tablespoons rum (brandy also works well)

~20 lady's fingers (a light, oblong italian cookie with powdered sugar on one side)

cocoa powder

a double shot (about 2 to 3 ounces) of espresso

1/2 cup of prepared coffee

shavings of unsweetened dark chocolate to top (1 oz. should do).

Chill whipping cream and bowl. Mix coffee and espresso and chill.

Whisk the whipping cream until it reaches stiff peaks. This can be accomplished in a few minutes with an electric mixer or by hand (times will vary depending on arm strength and stamina).

Put the cheese, sugar, and brandy into a medium bowl and mix until smooth. Add more sugar or alcohol as desired.

Fold in the whipped cream to create the cheese mixture.

Soak lady fingers in espresso for a couple seconds, rotating to coat all sides. Place lady fingers side by side on bottom of a 8x8-in. pan.

Put half the cheese mixture on lady fingers in pan. Smooth with a spatula or spoon.

Sift cocoa powder liberally on surface of layer.

Apply second layer of lady fingers and remaining cheese.

Sift cocoa powder and half of chocolate shavings.

Cover in plastic wrap and chill.

To serve, use the remaining chocolate shavings by sprinkling a bit onto eight plates. Cut tiramisu into eight rectangles and serve on plates (or simply spoon them out).

Source: http://www.cookingforengineers.com/recipe/26/Simple-Tiramisu

Makhlouta

Makhlouta

4 oz red kidney beans (about 1 cup)

4 oz large white beans (1 cup)

4 oz garbanzo beans (chick-peas)(1 cup)

4 oz lentils, preferably brown (green OK)(1 cup)

4 oz bulgur (needs to be thick bulgur-can substitute another whole-grain)(1 cup)

4 oz wheat berries (optional)

2 large onions

1/4 cup of extra-virgin olive oil OR replace by lamb fat if doing the meaty version

Spices: salt, pepper, ground cumin (2 teaspoons or more)

3 Tablespoons of pomegranate molasses

1/2 cup of tomato paste (optional)

3 or 4 lamb chops (optional)

VEGETARIAN VERSION:

Soak the beans overnight separately in at least one quart of water.

Drain and rinse the beans the next day. Place all beans in a large pot, add 3 quarts of water and simmer for about two hours until well cooked.

Place the bulgur in a bowl, cover with water and soak for about 15 minutes, then drain.

If using meat, get a few lamb chops (3 or 4) and rub them a bit with half a lemon and set aside in a bowl. Heat a large soup pot, add a tablespoon of olive oil; pat the lamb chops dry and throw in the pot to brown for a few minutes on both sides. Remove from the pot.

Otherwise, heat the olive oil and fry the chopped onions in the oil until browned (not burnt! careful!)

Cool the onions a bit and puree them in a food processor. Add them to the beans. Add the tomato paste if using.

About 30 minutes before the 2 hours are up, add the lentils and the wheat berries (if using). Cook the lentils for about 15 minutes, then add the bulgur and the pomegranate molasses. Add the spices. Cover the pot and cook for 20 minutes or so, until the bulgur is cooked and soft.

Uncover the pot. If it is still too wet, cook a few minutes more; it will firm up upon cooling. Serve hot or at room temperature. The makhlouta needs to be thick and rather dry.

If using meat, place the lamb chops on top of the makhlouta.

Source for the recipe: Mijotons de Micha Sarraf, Fragrance of the Earth by Nada Saleh, The Rural Taste of Lebanon by Chérine Yazbeck. Also, used some suggestions from Haj Makari and Hashem who advised me to use pomegranate molasses.

via: http://www.tasteofbeirut.com/2010/01/the-hacker-dish-makhlouta/

Horenso no Kurumi-Ae

Spinach with Walnut Dressing

1/2 lb spinach, washed, de-stemmed
4 large (or 6 small) whole walnuts
1 tsp sugar
4 tsp soy sauce

Parboil spinach, rinse in cold water, squeeze out water, chop a bit. Make the dressing by mashing the walnuts in a mortar and pestle and adding the sugar and soy sauce. Toss spinach with dressing.

Source: Zen Vegetarian Cooking by Soei Yoneda with Koei Hoshino, p. 172-173

Paratha

Use atta flour (whole wheat, made from hard wheat). Add water to flour until it's tender and smooth, not too much water. Roll out into thin circles like chapati. Make a cut from the center to an edge, then fold over into a 60 degree triangle (so it'll be 6 layers). It'll be kind of a cone shape, so kinda squash that open, flatten, and roll out. Cook on a hot dry pan. Put oil on one side, then flip so it cooks on both sides.

Source: cooking class in Delhi

Cottage cheese rolls

200 grams (about 1/2 lb) paneer
1/2 c. finely chopped onions
2 green chilies, chopped
3 tsp coriander
1/2 c. grated mild, soft cheese like cheddar
1 tsp salt
1/4 tsp black pepper
1 c. bread crumbs
oil for deep-frying
1 tsp corn flour
1 egg

Mash paneer in a bowl with all other ingredients except oil, egg, and crumbs. Roll it into an oval, shape it like a cutlet, dip it in egg and bread crumbs, and fry it.

Source: cooking class in Delhi