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Sesame Noodles

November 27, 2009 · Filed under Creamy Peanut Butter, Crushed Red Pepper, Fresh Orange juice, Grated Ginger, High Heat, Large Saucepot, Medium Bowl, Peeled Ginger, Shredded Carrots, Thin slice Green Onion, Toasted Sesame Seeds, Unpeeled Cucumber · Tagged Asia, Carrots, Colander, Cucumber, Fresh Ginger, Green Onion, Orange Juice, Peanut Butter, Red Pepper, Rice Vinegar, Saucepot, Sesame Noodles, Sesame Oil, Sesame Seeds, Soy Sauce, Spaghetti, Sugar

Sesame Noodles

Prep 15 minutes

Cook about 15 minutes

Make 6 main-dish servings

Salt

1 package (16 ounces) spaghetti

1 cup fresh orange juice

¼ cup seasoned rice vinegar

¼ cup soy sauce

¼ cup creamy peanut butter

1 tablespoon Asian sesame oil

1 tablespoon grated, peeled fresh ginger

2 teaspoons sugar

¼ teaspoon crushed red pepper

1 bag (10 ounces) shredded carrots (about 3 ½ cups)

3 kirby cucumbers (about 4 ounces each), unpeeled and cut into matchstick-thin strips

2 green onions, thinly sliced

2 tablespoons sesame seeds, toasted (optional)

Green onion for garnish

1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

2. Meanwhile, in medium bowl, with wire whisk or fork, mix orange juice, vinegar, soy sauce, peanut butter, oil, ginger, sugar, and crushed red pepper until blended; set sauce aside.

3. Place carrots in colander; drain pasta mixture, cucumbers and sliced green onions with sauce in bowl. If you like, sprinkle pasta with sesame seeds. Garnish with green onion.

Savory Chick Peas

April 7, 2009 · Filed under Chopped Fresh Coriander, Chopped Onion, Crushed Garlic, Grated Ginger, Medium Onion, Peeled Tomatoes, Seeded Green Chilli · Tagged Bay Leaves, Chick Peas, Coriander, Fresh Ginger, Garam Masala, Garlic, Ghee, Green Chilli, Ground Turmeric, Lemon Juice, Onions, Savory Chick Peas, Tomato

This dish is best made just before serving. Recipe unsuitable to freeze.

Ingredients:

1 cup dried chick peas

30g ghee

2 medium onions, chopped

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

½ teaspoon ground turn=meric

1 teaspoon garam masala

3 cups water

2 medium tomatoes, peeled, chopped

1 small fresh green chilli, seeded, chopped

2 bay leaves,

2 tablespoons chopped fresh coriander

1 tablespoon lemon juice

Procedure:

1. Place chick peas in large bowl. Cover with water, cover, stand overnight. Rinse and drain chick peas.

2. Heat ghee in large sauce pan, add onions, garlic and ginger, stir over medium heat for about 3 minutes (or microwave on HIGH for about 4 minutes) or until onions are soft. Stir in turmeric and garam masala, stir over medium heat for 1 minute (or microwave on HIGH for 1 minute).

3. Stir in water, tomatoes, chilli, bay leaves, half the coriander and all the chick peas. Bring to boil, reduce heat, cover and simmer for about 1 hour (or microwave on HIGH for about 30 minutes) or until chick peas are tender; stir occasionally.

4. Stir in remaining coriander and lemon juice. Serves 6.

Vegetable Curry with Coconut Cream

March 30, 2009 · Filed under Chopped Broccoli, Chopped Cauliflower, Chopped Eggplants, Chopped Garlic, Chopped Onion, Chopped Tomato, Crushed Dried Chillies, Fresh Ginger, Grated Ginger, Medium Onion, Medium Tomato, Peeled Tomato, Roasted Cashew Nuts, Sliced Carrot, Sliced Green Beans, Sliced Mushroom · Tagged Baby Eggplants, Black Mustard Seeds, Broccoli, Cashew Nuts, Cauliflower, Cinnamon Stick, Cloves Garlic, Coconut, Coriander Seeds, Cumin Seeds, Dried Chillies, Ghee, Ginger, Green Beans, Mushroms, Onion, Plain Yogurt, Tomato

Recipe is best made close to serving time. This recipe is not suitable to freeze or microwave

Paste

1 medium onion, chopped

¼ cup coconut

3 cloves garlic, chopped

2 teaspoons coriander seeds

2 teaspoons grated fresh ginger

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 teaspoon crushed dried chillies

1 cinnamon stick

1 ½ tablespoons water

¼ teaspoon cardamom seeds

2 teaspoon whole cloves

Curry

30g ghee

2 medium tomatoes, peeled, cchopped

200g carton coconut cream

2 tablespoons plain yogurt

1 medium carrot, sliced

100g green beans, slied

150g cauliflower, chopped

150g broccoli, chopped

150g mushrooms, sliced

150g (10) bay eggplants, chopped

½ cup chopped roasted cashew nuts

Procedure:

Paste: Blend or process all ingredients until smooth.
Curry: Melt ghee in large saucepan, add paste mixture, stir over medium heat for 2 minutes.
Stir in tomatoes, coconut cream, and yogurt, bring to boil, reduce heat, simmer, covered, for about 10 minutes.
Stir in cauliflower, broccoli, mushrooms and eggplants, stir over medium heat for about 4 minutes or until vegetables are just tender.
Stir in nuts, mix well. Serves 4.

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Archive for Grated Ginger

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Savory Chick Peas

Vegetable Curry with Coconut Cream

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