Biriyani Recipe

This was given to me many years ago by the owner of KK House of Spices where I used to buy my Indian provisions. I have used it ever since.

Here it is like he told it to me:

• Rinse and drain 2 cups basmati rice

• Chop up 1 big onion and 2 tomatoes

• Fry onion and tomato on low for 5 minutes

• Put rice in the pot

• Add 2 TBS Biriyaii spice. You buy it in small boxes.

• Fry rice 10 minutes on low and stir it.

• Then add any cooked meat or vegetables

• Add 2 times rice of water = 4 cups

• Leave for 20 minutes on low with the lid on the pot.

Roti, Chapati (Flat Indian Bread) Recipe by Manjula

Roti, Chapati (Flat Indian Bread) Recipe Video

Besan (Gram Flour) Puda (Dosa) Recipe by Manjula

Chick Pea flour dosa. Really good.

Naan Recipe

Naan recipe video

Prosciutto

Preparing a prosciutto

Blueberry-Almond Clafoutis

Yield: 8 servings
Preparation time: 20 minutes

Cooking time: 30 minutes

1 cup almond flour
1 cup granulated sugar, plus more for ramekins
3 tablespoons bread flour
3 whole eggs
5 large egg yolks
Grated zest of 1 orange
1 ½ cups heavy cream
About 1 cup fresh blueberries, rinsed and dried
Confectioner's sugar

• Spread the almond flour on a parchment paper-lined baking sheet and toast in a 275-degree oven until it turns light golden brown, about 10 minutes. Watch carefully so it doesn't burn. Transfer the almond flour to a bowl and combine with the sugar and bread flour.

• In a separate bowl, whisk together the whole eggs and yolks with the orange zest until well blended. Add the cream and whisk again. Add the flour mixture in three additions, mixing until just incorporated. Cover and refrigerate for at least 12 hours or up to 2 days in advance.

• Preheat the oven to 375 degrees. Butter 6 one-cup ramekins and dust them with granulated sugar. Divide the chilled mixture among the ramekins (about ½ cup of the batter for each). Divide the blueberries among the ramekins; some will sink, others, float. Dust the top of each ramekin with confectioners' sugar.

• Bake until the clafoutis are golden brown, puffed up, and the centers are just set, 30 to 35 minutes. Serve warm.

Bobotie (a Cape Malay dish from South Africa)

Ingredients:

• 2 pounds lamb, beef, chicken or even turkey ground
• 2 chopped onions
• Other vegetables like chopped tomato, eggplant, zucchini
  
• 2 tbs olive oil
• 1 slice white bread
• 1/2 cup water
• 2 tbs curry powder
• 1 tbs sugar
• 2 tbs lemon juice or vinegar
  
• 2 eggs
• some milk
  
• salt and pepper
• three bay leaves

Method:

1. Soak bread in water and mash with a fork
2. Fry onions in oil and then other vegetables if using them
   
3. Add the bread crumbs, curry powder, sugar, salt pepper, meat, and one beaten egg.
4. Mix well and put in greased pie dish
5. Bake at 350 for 30 minutes
6. Beat remaining egg with milk and a little salt and curry powder and pour over "meat loaf" mixture.
7. Add bay leaves and bake another 30minutes.
   

Chicken with Saffron from Iran

Joojeh Kabab

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Ingredients: (4 servings)

• chicken, 1 kg
• extra-virgin olive oil, 1/2 cup
• 2 large onions, grated
• 4 medium tomatos
• salt
• black pepper
• saffron, 1/2 teaspoon (optional)

Directions:

Prepare marinade: mix olive oil, grated onions, saffron, salt and black pepper. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.

Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Joojeh Kabab can also be prepared in the oven. Prepare chicken as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread.

Gnocchi Recipe

POTATO GNOCCHI

Gnocchi di patate

In the dark days of winter, the eggs for fresh egg pasta are in short supply . Then it's time for other types of first courses, like these potato gnocchi, which are simplicity itself and delicious when made with a flavorful potato variety like Yukon Gold or Yellow Finn. Some cooks like to roll the gnocchi over large holes of a cheese grater or the tines of a fork to give them a pattern, one of those niceties that's fun to do it you have time, but not really necessary.

• 2 lbs yellow-fleshed potatoes, such as Yukon Gold
• Salt to taste
• 1 3/4 cups unbleached all-purpose flour
• Prepared separately: tomato or other sauce and grated cheese to dress the gnocchi

Rack and pot to steam potatoes (ideally), food mill or coarse sieve to process potatoes.

SCRUB the potatoes and place them, unpeeled, on a vegetable rack set over - but not in - a large pot of boiling water. Steam until tender all the way through but not falling apart (a kitchen knife passes all the way through with some resistance). You can also boil them to the same tenderness.

IT'S important that the potatoes not be overcooked. (Overdone, they will absorb too much water and take up so much flour that the gnocchi will sink like heavy little stones to the bottom of the stomach.)

AS soon as the potatoes are tender enough to push through a vegetable mill, remove them from the rack and when they can be handled, but while they're still hot, peel them and pass them through the vegetable mill into a large bowl. (Don't be tempted to try a food processor for this; it will turn them to glue.)

ADD a healthy pinch of salt and all the flour to the potatoes, working in the flour with a wooden spoon; then knead the dough gently for about 5 minutes on a lightly floured board or wooden work surface.

TASTE and knead in more salt if you wish, but be careful not to overwork the dough - it should be soft and supple.

DIVIDE the dough into 5 or 8 equal pieces.

ROLL each piece into a rope about 3/4 inch in diameter and 8 to 10 inches long. Cut each snake into regular pieces about 3/4 inch long. Continue until all the dough has been rolled and cut.



IF you wish, roll each gnocco (yes, that's the singular of gnocchi) over the large holes of a cheese grater or along the tines of a fork to impress the soft dough with a pattern.

BRING a large pot of lightly salted water to a rolling boil and drop in the gnocchi. (Do this in two batches if it's easier.)

BOIL the gnocchi until they rise to the top, then remove them with a slotted skimmer and transfer them to a heated platter or bowl.

SERVE immediately, with a Bolognese sauce, or one of these sauces (these gnocchi have a wonderful, delicate taste and can be served with a bit of melted butter or a few drops of good olive oil, and grated Parmesan), Simple Tomato Sauce, Tomato sauce with oregano, Butter and Sage.

SPOON half of the sauce over the gnocchi and mix gently, then garnish with the remaining sauce or ragu' and a little grated cheese, if desired.

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