Toor Dahl

Obtain Toor Dahl (non-oily) from Indian market. 

1 cup dahl, rinsed
2 clove garlic, sliced
4 cups water

Boil water with garlic and dahl, then simmer for about an hour or until 
desired consistency.  Water should be in a ratio of at least 4:1 with
the dahl, or more if water gets all absorbed too quickly.

Skim the surface of  periodically to keep clear. 

Spices: In a frying pan with oil toast about 1 tbsp cumin seeds until they begin to pop.

Add: 1 onion, choppped
     1 tomato, diced
     ginger, diced

     ground spices:
       3/4 tsp ground coriander
       1/2 tsp ground cumin
       pinch ground cayenne
       pinch "hing"
       1/4 tsp turmeric

Fry spices until cooked, add to pot of dahl. Add salt if needed.

In a separate plate cut fresh cilantro, onion, and lime wedges, serve with
the dahl over basmati rice or with nan.


(sort of curried) Lentil Soup

3 cloves garlic, sliced
1 ginger slice about diameter of a quarter 
1/2 small onion, chopped

Fry these up with some oil

Wash and drain lentils

Add onion/garlic mixture, cover with water, boil until lentils start to
get tender

Add some water, and diced potatoes and carrots

1/2 tbsp Garam Masala
pinch of cayenne pepper
salt to taste
1 tsp sugar 

2 1/2 tbsp tomato paste
1 tsp vinegar
little ground coriander (redundant with garam masala)

Add water to keep it stew consistency, not too thin or thick

Eat with freshly baked french bread to dip!


Indian Cauliflower & Potatoes

I head of cauliflower, cut in flowerets medium size.
3 medium size potatoes peeled, cut and quartered.
1 small onion chopped finely
In inch ginger root finely chooped
1/4 spoon of cumin seeds
1/4 spoon of mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/4 tsp red chilies
1/2 tsp garam masala
salt to taste
green corriander for garnish
2-3 tbsp oil

Heat oil in skillet add cumin and mustard seeds till
roasted put onion and saute 1 minute but don't brown.
Add potato pieces and satue for 3 (seemed low) minutes
till brownish. Add cauliflower flowerets and stir from
bottom to top so potatoes come up and cauliflower goes
down into the pan. Saute for 3 minutes (again seemed
too low an estimate of the actual time required to
brown everything to home fry consistency) on medium
heat, add ground spices except garam masala . Add
salt.  When things are nicely browned, add ~ 1/8 - 1/4
cup water. Cover well and cook in the steam. Check in
a few inutes if the potatoes are tender and flowerets
done. If not add one tablespoon water cover and cook.
At the end uncover and let water vaporize. Put in
garam masala and mix being careful not to crush the
flowerets. Garnish with chopped fresh corriander and
green chilies (optional). I also add some chopped
tomato or red bell pepper during the stir frying phase
just for colour.


PANCAKES, GRIDDLECAKES, OR BATTERCAKES

Makes about fourteen 4-inch cakes

Sift before measuring:


1 1/2 cups all purpose flour
Resift with :


1 teaspoon salt 
3 tablespoons sugar 
1 3/4 teaspoons double-acting baking powder
Combine:


1 or 2 slightly beaten whole eggs 
3 Tablespoons melted butter or 2 tablespoons oil
1 to 1 1/2 cups milk
Mix the liquid ingredients quickly into the dry ingredients.


Wonderful Cookie Recipes To Bake With A Child
(you bake with a child helping, not as an ingedient)

Cookie Fun : Judy Bastyra
Synopsis
An easy-to-make recipe for basic drop-cookie can lead to such wonderful treats as jeweled butterflies and sunshine duck cookies. Full-color photos and step-by-step instruction provide all the information young cooks need to get started. Full color.


Best White Icing Ever (from allrecipes.com)
This icing recipe is #1! It's quick and easy to make, 
   bright white for cake decorating, and you can easily change 
   it's consistency! This is the most important icing recipe 
   you'll ever have. It's so basic, it makes the hassle of cake 
   decorating so much easier! If you wish, use half shortening and 
   half unsalted butter. Makes 4 to 5 cups (20 servings). 
   Printed from Allrecipes, Submitted by Meghan Rey 
--------------------------------------------------------------------------------
4 cups confectioners' sugar
1 cup shortening
 2 tablespoons water
1 teaspoon vanilla extract
 

Directions
1 In a large bowl, combine sugar, shortening, water and 
   vanilla. Beat on low speed to combine, then beat on medium 
   speed for a full five minutes. It won't look like Icing at 
   first, but keep the mixer going for a full five minutes, and 
   then you're done!
2 Note: If you're not using this for decorating, but just 
   for icing the cake, thin the icing by adding 3 tbs. of 
   corn syrup, or water to the icing. 
 
 

  
Gingerbread Cookies (from christmas.allrecipes.com)
This is a very tasty Christmas dessert. This recipe is 
   very nice for Christmas parties as it makes 2 1/2 dozen 2 
   1/2 inch cookies. Makes 2 1/2 dozen (30 servings). 
   Printed from Allrecipes, Submitted by Heather 
--------------------------------------------------------------------------------
1-1/2 cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
 1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 (16 ounce) package 
   chocolate frosting
 

Directions
1 Preheat the oven to 350 degrees F (175 degrees C). 
   Lightly grease one cookie sheet.
2 Mix together the molasses, brown sugar, water and shortening.
3 Sift together the flour, baking soda, salt, allspice, 
   ginger, cloves and cinnamon. Add to sugar mixture and mix 
   well. Cover and refrigerate for 2 hours.
4 Roll dough 1/4 inch thick on floured board. Cut with 
   floured gingerbread cutter. Place about 2 inches apart on 
   cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.

 
 

Capitol Navy Bean Soup http://www.soupsong.com/rsenate.html 1 pound dry white beans, soaked overnight (or quick soaked) 1 meaty ham bone or 2 smoked ham hocks 3 quarts water 3 onions, finely chopped 3 cloves garlic, finely chopped 4 stalks celery, with leaves, finely chopped 1/4 cup parsley, finely chopped [Senate version: add 1 cup cooked mashed potatoes] salt and pepper to taste Garnish: minced parsley or chives Strain the water from the soaked beans and put in a big pot with 3 quarts of water and the ham bone or ham hocks. Bring to a boil, then reduce heat and simmer for 2 hours. Stir the chopped vegetables and herbs into the pot--and also the mashed potatoes if you're cooking the Senate version--and cook over low heat for another hour--until the beans are nicely tender. Remove the bones from the pot--cut off the meat into small bits and return the meat to the pot, discarding the bones. When ready to serve, ladle into bowls and garnish with pinches of herbs. For "U.S. House of Representative Bean Soup" authenticity, crush a few of the beans in each bowl to thicken the broth and make it slightly opaque.

NO-KNEAD BREAD
New York Times, Nov. 8, 2006

3 cups all-purpose or bread flour, more for dusting
 teaspoon instant yeast
1 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups
water, and stir until blended; dough will be shaggy and sticky. Cover
bowl with plastic wrap. Let dough rest at least 12 hours, preferably
about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly
flour a work surface and place dough on it; sprinkle it with a little
more flour and fold it over on itself once or twice. Cover loosely
with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a
ball. Generously coat a cotton towel (not terry cloth) with flour,
wheat bran or cornmeal; put dough seam side down on towel and dust
with more flour, bran or cornmeal. Cover with another cotton towel and
let rise for about 2 hours. When it is ready, dough will be more than
double in size and will not readily spring back when poked with a
finger.

4. At least a half-hour before dough is ready, heat oven to 450
degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
remove pot from oven. Slide your hand under towel and turn dough over
into pot, seam side up; it may look like a mess, but that is
O.K. Shake pan once or twice if dough is unevenly distributed; it will
straighten out as it bakes. Cover with lid and bake 30 minutes, then
remove lid and bake another 15 to 30 minutes, until loaf is
beautifully browned. Cool on a rack.

Yield: One 1-pound loaf.
alternate
4 cups Flour
2 cups Water (room temp or colder)
1/2 teaspoon normal yeast (1/3 teaspoon instant yeast)
2 teaspoons salt (sometime 3)

I've also used one cup of whole wheat flour in place of one of the normal cups of flour 

Someone suggested using 50% liquid to dry ingredients, i.e., more water, for lighter bread.

ORANGE MADELEINES
2/3 Cup flour
1/4 Teaspoon baking powder
1/2 Cup butter, melted and cooled
2 Eggs
1/2 Teaspoon orange extract
1/2 Teaspoon shredded orange peel
1 Cup powdered sugar

Preheat oven to 350 degrees, Spray pan with Pam or non stick spray.  Sift
together flour and baking powder in small bowl. Set aside.  In the
bowl of an electric mixer, beat eggs, orange extract, and orange peel
on high sped for 5 minutes. Gradually beat in powedered sugar. Beat
another 5 monutes or until thick.

Gently fold in flour mixture, then melted butter.  Mix until
smooth. Spoon the mixture into the cups, filling about 3/4 full. Bake
approximately 8 minutes, or until edges light brown.  Cool in the pan
around 1-2 minutes. Loosen cookies with a knife, then invert pan on a
rack.  When cool, sprinkle the tops with powdered sugar. Yield: 24
Madeleines.




Pizza Dough Recipe 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled [we use a mix of 2 1/2 cups home ground whole white-wheat or red-wheat flour + 2 cups bread flour] 1 3/4 (.44 ounce) teaspoons salt 1 teaspoon (.11 ounce) instant yeast 1/4 cup (2 ounces) olive oil (optional) 1 3/4 cups (14 ounces) water, ice cold (40F) Semolina flour OR cornmeal for dusting 1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F. 2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag. 3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.) 4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours. 5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan. 6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method. 7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient. 8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes. 9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly. Makes six 6-ounce pizza crusts. from The Bread Baker's Apprentice by Peter Reinhart (Ten Speed Press)