Saturday, November 27, 2010

Bubble Bread

  • 24 frozen "Rhodes" dinner rolls
  • ½ cup firmly packed brown sugar
  • 3 oz pkg butterscotch pudding mix (not instant)
  • ½-¾ cup chopped pecans (optional)
  • 1 tsp cinnamon
  • ¼ tsp nutmeg (optional)
  • 1 stick (¼ lb) butter
  1. Place frozen rolls into a bundt pan, sprayed with cooking spray.
  2. Mix all dry ingredients and spoon over the rolls.
  3. Slice butter and place pieces throughout the frozen rolls/dry mixture.
  4. Cover with foil and allow to sit out for 6-8 hours or all night (the rolls will thaw and rise).
  5. Bake uncovered for 25-35 min in an oven preheated to 350 deg.
  6. Flip the bundt pan over onto a plate while still hot.
Serves 10-12
Recipe by Marie

Saturday, November 20, 2010

Gajar (Carrot) Halwa

  • 4 cups grated carrots
  • 2 cups whole milk, warmed
  • ½-1 cup sugar (to taste)
  • 1 tsp cardamom (elaichi) powder
  • 2 tbsp ghee (clarified butter)
  • ¼ cup cashew (kaju) nuts
  • ¼ cup raisins
  1. Heat 1 tbsp ghee in a non-stick or thick-bottomed pan over medium heat and fry grated carrots for 2 min.  Add milk, mix well and cook carrots,  stirring frequently until all the milk has evaporated.
  2. Add sugar, mix well and continue stirring frequently until the mixture thickens. Remove from heat.  Add cardamom and stir well.
  3. Heat ½ tbsp ghee on medium heat, add cashew nuts, stir till lightly browned, and add to carrot  mixture.  Repeat with raisins.
Serves 8-10

Sunday, November 14, 2010

Mysore Pak

  • 1 cup besan (gram flour or garbanzo flour)
  • 2 cups ghee (clarified butter)
  • 3 cups sugar
  1. Fry besan on medium heat until very lightly browned. Allow to cool and then sieve to remove lumps.
  2. In a heavy bottomed pan/wok, mix sugar with 1 cup water and cook until the syrup thickens to "1 string" consistency.
  3. Continue heating at medium-high, add besan, and stir constantly, to avoid lumps.  Continue stirring for 1-2 minutes.
  4. Add ¼ cup ghee, stir constantly, and when the flour mixture appears to have absorbed all the ghee, repeat with the remaining ghee in ¼ cup increments, stirring constantly to prevent the mix from sticking to the pan.
  5. Continue stirring until the mixture starts frothing and separates from the sides of the pan.
  6. Immediately transfer mixture to a 5" X 8" pan, well greased with ghee.  Allow to cool for 3-4 min and then cut to desired size/shape.  Remove when completely cooled.
Makes approximately 40 pieces

If a softer texture is desired, remove the mixture from heat before it starts frothing.

Sunday, November 7, 2010

Chole (Chickpeas Curry)

  • 2 cups chickpeas
  • ¼ cup oil
  • 2 large onion, finely chopped
  • 1 medium onion, coarsely chopped
  • 4 fresh green chili
  • 3-4 cloves of garlic, chopped
  • 1 tbsp chopped ginger
  • 2 large tomatoes, chopped
  • ½ tsp cloves powder
  • 1 tsp cumin powder
  • 1 tsp cinnamon powder
  • 1 tsp turmeric powder
  • 2-3 tbsp chili powder
  • 1 tsp black pepper
  • 1 cup yogurt, whisked
  • salt to taste
  • coriander leaves (cilantro)
  1. Soak chickpeas in water for 6-8 hours, drain water and then cook well.
  2. Finely grind ¼ cup cooked chickpeas, coarsely chopped onion, green chili, garlic, and ginger with ½ cup water.
  3. Heat oil in a stock pot on medium heat and fry all of the finely chopped onions until dark browned.
  4. Add tomatoes and all the herbs/spices, stir well, then simmer for 15 min.
  5. Add yogurt, cooked chickpeas and salt, stir, let the mixture come to a boil and then simmer for 30-45 min.
  6. Garnish with coriander leaves when ready to serve.
Serves 8-10