West Mixed Vegetables Jaipur Style (Sabji Jaipuri)
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon mild vegetable oil
1 medium onion; sliced
2 tablespoon tomato paste
10 whole cashew nuts
1 cup half-and-half
1 tablespoon ghee
5 whole cloves
5 cardamom pods
1 one-inch piece cinnamon stick
1 medium tomato; peeled, chopped
1/2 cup cauliflower florets
1/2 cup broccoli florets
5 brussels sprouts; cut in half
1 medium carrot; cut into 2-inch sticks
1/2 cup diagonally cut green beans
1/2 cup water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt; or to taste
1/4 cup raisins
1 fresh mint sprigs for garnish
This makes a delicious and colorful vegetarian entree. Combine cumin and
coriander in a small skillet and dry-roast over medium heat for 6 to 8
minutes. Remove and set aside. Heat oil in the same pan, add onion and
stir-fry until brown, combine cumin-coriander, fried onion, tomato paste,
nuts and half of the half-and-half. Blend into smooth past and set aside.
Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves,
cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until
soft. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground
paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover
cook over medium heat until vegetables are tender. Garnish with mint sprigs
and serve.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92
Wisconsin Holiday Fondue
1 medium onion,chopped
1/2 lb ground beef
2 can (10 1/2 oz) pizza sauce
1 1/2 teaspoon fennel seeds
1 1/2 teaspoon leaf oregano
1/4 teaspoon garlic powder
2 1/2 cup (10 oz.) shredded cheddar
1 cheese
1 cup (4 oz.) mozzarella cheese
1 italian or french bread or
1 english muffins
In a sauce pan over medium heat,brown onion and ground beef. Drain.Add
pizza sauce and seasonings;stir until heated.Add cheese by handfuls.Stir
until smooth.Pour into fondue pot.Keep warm while serving.Serve with
Italian or French,cut in pieces or over English muffins for a luncheon
treat.Makes 4 servings.
Rabbit And Wild Mushroom Gumbo
1 recipe dark roux; see below
10 cup dark chicken or rabbit stock
1 1/2 cup chopped onions
3/4 cup chopped green peppers
3/4 cup chopped celery
1 large rabbit; cut into 8 pieces
3 cup sliced wild mushrooms
1 bay leaf
1 teaspoon cayenne pepper
2 teaspoon salt
1/2 cup sliced green onions
1/4 cup chopped parsley
1 salt; to taste
1 freshly-ground black pepper-- to taste
1 1/2 cup steamed rice
In a large cast iron pot, heat your roux. Add onions, green peppers,
celery, cook for 5 minutes or until the vegetables are wilted. Meanwhile,
season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt.
Add the rabbit and mushrooms to the roux and vegetables and cook for 15
minutes. Add stock to the pot and bring up to a boil. Reduce heat and
simmer for 40 minutes. Taste and adjust seasonings. Add green onions and
parsley. Serve with steamed rice.
Recipe Source: Essence of Emeril with Emeril Lagasse
Dark Roux
1/2 cup vegetable shortening
3/4 cup all-purpose flour
Place rack in center of oven. Heat oven to 325 degrees. Melt shortening in
a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over
shortening; whisk to combine. Mixture will be thick and pasty. Combine to
whisk until light brown, 10 to 12 minutes. Transfer skillet to oven; let
roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45
minutes (whisk every 30 minutes if the pan is not cast iron). The roux can
be kept, refrigerated, for up to a week before using.
Barbecued Chicken Appetizers
1 large skinless boneless chicken breast
1 green pepper; cut in strips
1 medium onion; cut into thick strip
1/2 cup heinz ketchup
1 tablespoon mustard
1 tablespoon brown sugar
1 tablespoon vinegar
1/4 teaspoon garlic powder
2 drop hot pepper sauce
Cut chicken breast into 16 chunks and place in a microwave-safe dish.
Scatter pepper and onion strips on top of chicken. Combine remaining
ingredients in a small bowl and pour over the chicken and vegetables. Cover
and microwave on 70% power for 7 minutes or until chicken is white and
tender. Serve with toothpicks.
