Tag Archives: ginger

Recipe: Palak Daal (sort-of)

15 Mar

Several months ago I made some tasty indonesian fritters with urid daal (white lentils) for an East Asian pot luck.  I didn’t bring the recipe with me to the Indian market when I was shopping for ingredients so I ended up with a giant bag of urid daal and a giant bag of cumin seeds, which I’m always trying to figure out ways to use.  I love cumin, but urid daal is a strange animal.  For one, it’s stinky.  Also, it takes a long time to cook (longer than other types of lentils).  Anyway, I’ve been wanting to make this dish from 101 Cookbooks for a while and here’s my interpretation:

Ingredients

  • 1 cup urid daal (you could probably use plain brown lentils)
  • 6 cups water
  • 2 bunches tat soi, leaves finely chopped
  • 1 T ginger, peeled and finely chopped
  • 1/2 t turmeric
  • 1 can of Trader Joe’s fire roasted tomatoes with green chilies
  • 1/2 t salt
  • 2 T butter
  • 1/2 t cumin seeds
  • 1/2 t cayenne pepper
  • 1/2 t paprika
  • a pinch of asafetida, optional
  • more salt to taste
  • juice of 1/2 a lemon
  • cilantro and sour cream to garnish

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the tat soi, ginger, turmeric, and can of tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. Stir in the salt.

In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder and fry for another 30 seconds. Add this butter mixture to the lentils and allow to cook for another five minutes. Squeeze the lemon juice into the mixture.  Serve topped with the cilantro and  some sour cream (I know sour cream isn’t authentic, but I could put it on anything!)

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Recipe: Negi Cakes with Ginger Orange Glazed Carrots and Mizuna Salad

27 Jan

With all the Japanese veggies we get, I thought I’d try to make a Japanese meal.  I doubt that this is authentic, but it was tasty!

NEGI CAKES

I found this recipe online, translated from a Japanese cookbook.  It was super easy to make.

Ingredients for cakes

  • 4 eggs, beaten
  • 1 negi, “shredded” which I read to mean finely sliced
  • sesame oil

Saute the negi in a little oil in a pan until a little wilted.  Cool a little and add to eggs with a pinch of salt.  To cook, heat up a pancake pan to medium high.  Coat with sesame oil and carefully pour or spoon the batter into 4 little cakes – the recipe makes 8 cakes.  If your floor is’t quite level like ours, the batter will come out in strange shapes, but don’t worry, it all tastes good.  Fry until golden brown and flip to fry the other side.  Do the same for the next batch.  Top with the sauce.  I know this recipe seems weird, but somehow it all works out.

Ingredients for sauce

  • 1 cup water
  • 1 T rice vinegar
  • 1 T sugar
  • 1 T soy sauce
  • 1 T cornstarch mixed with 1 T water

Combine the first 4 ingredients in a sauce pan and bring to a boil, add the cornstarch mixture and stir until thickened.  We only used half of this sauce, so you might want to cut the recipe in half unless you love sauce – it’s pretty mild.

GINGER ORANGE GLAZED CARROTS

This recipe is based on one in Mark Bittman’s Vegetarian Cooking for Everyone.  (I made another variation of this recipe into an amazing tequila-lime-carrot soup, which I’ll share another time).

Ingredients

  • 2 carrots, chopped into bite-sized pieces
  • 1 T butter
  • 1/2 t sugar
  • juice of 1 orange, plus a little bit of water to make about 1/3 cup of liquid
  • 1 1/2 t ginger, grated

Put all ingredients into a pot with some salt and pepper and turn on high.  When the liquid boils, cover with a lid and turn down heat to medium low for 10 minutes, stirring occasionally.  Take lid off and raise heat.  Stir occasionally until all the liquid boils off.  Cover with lid again and cook for another 10 minutes or so, stirring occasionally.  If it starts to burn, add more water to the bottom.  Cook until the carrots are tender and shiny.

MIZUNA SALAD

Ingredients for dressing

  • 2 t rice vinegar
  • 1 t soy sauce
  • 1/4 t sugar
  • 5 t oil

Whisk all ingredients together until combined, toss with mizuna.

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