Ingredients:
3-4 firm, not too ripe bananas, in large pieces
1 cauliflower (in small pieces)
1 medium onion, chopped
cashews or peanuts
garam masala (Indian spice powder)
1 can coconut milk
1/2 can water
chili pepper flakes or powder
salt
Instructions:
1. Heat oil in a pot. Add onions and cook till translucent. Add garam masala, salt, chili pepper. Add the cauliflower and cook, approx. 20 minutes.
2. Meanwhile, deep fry the banana pieces in a pan with quite a bit of oil, until slightly brown.
3. When the bananas are done, either add to the pot (to make the curry sweeter) or put on the serving plates (if you think the bananas might fall apart).
4. Roast the nuts in the frying pan until brown, then put on serving plates.
5. Serve the curry over the bananas, nuts and rice!
Total cooking time: approx. 20 minutes.
Other things to add to the curry: chicken, fish, shrimp ...
Monday, September 21, 2009
Saturday, September 5, 2009
Pear Pie with Lattice Top
Cook Time: 35 minutes
Ingredients:
* pastry for 2-crust pie [see crust recipe for Spinach and Mushroom Quiche; add sugar]
* 5 peeled, sliced fresh pears
* 1 cup sugar
* 1/4 cup flour
* 1/2 teaspoon grated lemon peel
* 1/2 teaspoon cinnamon
* 1/8 teaspoon salt
* 2 tablespoons fresh lemon juice
* 2 tablespoons butter, cut in small pieces
* glaze [1 egg, 2 TBS milk]
Preparation:
Line a 9-inch pie plate with pastry. Add the sliced pears. Combine sugar, flour, lemon peel, and seasonings; sprinkle over the pears. Drizzle with the lemon juice then dot with the butter. Make a lattice top; flute edges. Whip 1 egg with 2 TBS milk and glaze pie with it. Cover edge of pie with a strip of foil. Bake at 425° [= "7"] for 25 minutes. Remove foil and bake about 10 minutes longer.
*To make a lattice top crust, cut rolled out dough into 1/2-inch-wide strips. Arrange 5 to 6 dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal then crimp the edges.
Ingredients:
* pastry for 2-crust pie [see crust recipe for Spinach and Mushroom Quiche; add sugar]
* 5 peeled, sliced fresh pears
* 1 cup sugar
* 1/4 cup flour
* 1/2 teaspoon grated lemon peel
* 1/2 teaspoon cinnamon
* 1/8 teaspoon salt
* 2 tablespoons fresh lemon juice
* 2 tablespoons butter, cut in small pieces
* glaze [1 egg, 2 TBS milk]
Preparation:
Line a 9-inch pie plate with pastry. Add the sliced pears. Combine sugar, flour, lemon peel, and seasonings; sprinkle over the pears. Drizzle with the lemon juice then dot with the butter. Make a lattice top; flute edges. Whip 1 egg with 2 TBS milk and glaze pie with it. Cover edge of pie with a strip of foil. Bake at 425° [= "7"] for 25 minutes. Remove foil and bake about 10 minutes longer.
*To make a lattice top crust, cut rolled out dough into 1/2-inch-wide strips. Arrange 5 to 6 dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal then crimp the edges.
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