Roasted Tomato Chokha (Indian Tomato Salsa)

Tomato Chokha

Ingredients: 

Tomato
Jalapenos
Garlic
Onion
Cilantro
Roasted Cumin Powder
Olive Oil or Avocado Oil
Salt

Steps:

1. Make a slit on Jalapenos
2. Roast the Tomatoes and Jalapenos, either on flame, grill or griddle or  broil under the oven untill the skin is charred.
3. remove the charred skin from Tomatoes and Jalapenos as much as you can.
4. Put the tomatoes, jalapenos, cilantro, salt, Roasted Cumin Powder in a bowl, and blend it with immersion blender to a medium coarse consistency.
5. Press a couple of garlic in the above mixture.
6. Add finely chopped onion and  Avocado oil
7 Mix well, and Enjoy!

Paya Soup

Ingredients

8lbs   Beef/Goat/Lamb Trotters

5T     Ginger Garlic Paste
1       Large Onion
2C    Yogurt

1/2T  Apple Cider Vinegar

3T     Ghee 

A: Spice Powders

3T    Salt

2T    Red Chilli Powder

1T    Turmeric

2T     Coriander Powder

1/4T  Nutmeg Powder

1/4T  Mace/Javitri Powder

1T     Dried Ginger Powder/Saunth

B: Grind the following spices to a fine powder.
1/2T  Cloves
1T     Black Pepper
1.5T  Cumin
5        Black Cardamom
8        Green Cardamom
1/2T  Carrom Seeds/Ajwain
1/2T  Nigella Seeds/Kalonji

C: Use the following in Baghar as Whole spices.

2-3   Cinnamon stick 1 inch long
4      Bay Leaves
1T   Black Cumin Seeds


Garnish

Ginger Julienne
Jalapeno Juliennes
Chopped Cilantro
Quartered Lemons

Steps

1. Blanch the trotters for 15 min in boiling water and then discard the water.
2. Rinse the trotters
3. In a large pressure cooker pot, heat the ghee
4. Add Ginger Garlic  paste
5. Add Yogurt
6. Add the spice powders(A) and Fresh ground spices(B), cook for 2-3 min
7. Add the whole spices (C: Bay leaves, Black Cumin, Cinnamon)
8. Add one whole onion and all the trotters and mix thoroughly
9. Add 8 glasses of water

Chicken Tinga : Mexican

http://www.seriouseats.com/2014/04/chicken-tinga-tacos.html

15 min stovetop cheesy mac and cheese

Mac and Cheese

• 1 pound elbow macaroni
• Kosher salt
• One 12-ounce can evaporated milk
• 2 large eggs
• 1 pound extra-sharp cheddar, grated 
• 8 ounces American cheese, cut into 1/2-inch cubes (see note above)
• 1 tablespoon cornstarch
• 8 tablespoons (1 stick) unsalted butter, cut into 4 chunks

1 Pressure cook macaroni, with just enough water to cover the pasta and little salt for 5-6 min and drain the excess water after.

2. 2. Mix evaporated milk, eggs, Cheese and cornstarch in a bowl thoroughly. 
3. 3. Add butter to the pressure cooker with pasta on a slow flame stir until melted. Add the milk cheese mixture from step 2, until all the cheese in melted.
6. 
   
7. 
   

Reference:

http://www.seriouseats.com/2015/10/the-food-lab-fifteen-minute-stovetop-macaroni-and-cheese-recipe-food-lab-book-excerpt.html

Khamiri Roti

Sourdough Roti

Inspired by Jim Lahey's Bread. Adaptation to Indian Roti.

Mix the Atta, oil(optional), salt and water just to form the ball,  no kneading necessary.

Put it in a glad like plastic or glass container covered but not airtight in the oven with just the light turned on for a little warmth overnight.

Next day lightly knead the dough with flour, it would be a little stickier than usual but after you knead, it would be more manageable.

Make the Rotis as usual.

Reference :
http://cooking.nytimes.com/recipes/11376-no-knead-bread
http://www.indoamerican-news.com/mamas-punjabi-recipes-khamiri-roti-sourdough-wheat-flatbread/

Quick Toum, Fluffy Garlic Sauce

Toum

Put the following in the immersion blender cup and blend it till white and fluffy.

5-7 Garlic Pods

• 1 tablespoon lemon juice (from 1/2 a lemon)
• 1 cup Avocado oil
• Kosher salt
• 1/2 tsp Sweetener of your choice.

*Add water in small amounts if needed till it blends to fluffy consistency..

2 Min Avocado Oil Mayo :)

AvoMayo


Put the following in the Immersion Blender cup and blend it till all becomes light n white.

• 1 whole egg
• 1 tablespoon lemon juice (from 1/2 a lemon)  or (White Vinegar and water)
• 1 teaspoon dijon mustard
• 1 cup Avocado Oil
•  Iodized Sea salt

Variation:

Use vinegar instead of lemon juice or a little of both.

*Vinegar version lasts longer.

Reference :

http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html