That's So Swa!

I made it today and it's simple and good. Thought it was a good Pre-Hurricane Sandy meal to make with leftovers for tomorrow. This is the first time I've made this and I think it's a nice beans/rice variation. It could become a staple dish. INGREDIENTS Basmati rice - 4 - 6 cooked cups Black Beans - one can Tomatos - Fresh or one tinned can Tomato Paste - if you have it around, otherwise don't worry about it. Just makes rice redder/richer. Onion - half of one is fine Garlic - one big clove is enough Spices - Mexican blends or none Corriander - fresh cut to garnish Olive Oil Salt to taste Corriander Chutney Fresh corriander Ginger-garlic paste Lime juice Red dried chilis 2 Water - not too much. Just enough to get it to puree Salt METHOD: Saute garlic and onions in oil. Add salt. Cook a bit. Then add in the black beans which you have drained and rinsed. Cook some more at high heat. Add tomatoes. Cook into a sauce. Add cooked rice. Mix it all ...

Used the bread maker to mix these up. Remarkable recipe. Better than others I've tried. Made with whipping cream. Ingredients Blueberry Scones: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup fresh blueberries Or dried cranberries, currants. 1 cup heavy cream, plus more for brushing the scones Lemon Glaze: 1/2 cup freshly squeezed lemon juice 2 cups confectioners' sugar, sifted 1 tablespoon unsalted butter 1 lemon, zest finely grated Directions Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cre...

This is the best recipe to make something that comes close to the addictive quality of Newman's Own Olive Oil and Vinegar, which remains, the perfect salad dressing. This is pretty great for homebrew though: * A few days later, I would like to update that this is now going to become a house staple. Thrilled with it. 1 clove crushed garlic 2 T finely minced red onion (can use white) 1/8 c red wine vinegar (can use apple cider vinegar) Juice of 1/2 a big lemon 1 t prepared dijon mustard Kosher or Himalaya salt and fresh ground pepper to taste. (For us, lots!) 1/2 cup pure olive oil (not extra virgin) (or to taste)

butter tbsp 1 chilli pdr (optional) tsp 1/4 coriander pdr tsp 1 Fried Onion tbsp 1 garamasala pdr tsp 1/4 ginger garlic paste tsp 1 kastoori methi pdr tsp 1/4 ketchup or canned tomato soup (optional) tsp 1 milk to add to gravy cup 1 milk to mix spices cup 1 paneer grams 250 salt to taste 1 tomato paste tsp 1 Directions | How to make Paneer Butter Masala melt butter add ginger garlic paste and mix add fried onion crushed ( you can buy fried onions in the market ( this ingredient is optional - you can just fry onions) add the mixture of all spices that are mixed with milk as shown cover and cook for 3 min - then puree. add salt , paneer and remaining milk to adjust the thickness add cream if you wish serve hot with naan Watch the video: http://www.youtube.com/watch?v=rSygSz7aj9w

palak paneer 4.0  Stars based on  470  Reviews Author :  Admin Published On :  Oct 19, 2007 Preparation Time:    7 min Recipe Type :     Veg-Main Cooking Time :    25 min Standing Time :    5-8 mins Yield  :  4 (4 servings)  Ingredient :  Paneer Cheese Description :  spinach cooked with indian cheese Recipe of  palak paneer Ingredient Name Unit Quantity coriander powder tbsp 1 cream fresh tbsp 1 cumin powder tsp 1 Dry garam masalas number 2 fenugrek leaves tbsp 1 garlic number 5 ginger garlic paste tbsp 1 Green Chili number 2 onion tomato number 1 palak number 5 red chilli powder as per taste salt Directions | How to make Palak Paneer Clean and wash spinach and immerse in boiling wa...

I like this soup even better than the first recipe I posted. Great way to use old apples. Butternut Squash Apple Soup 2 tablespoons olive oil 1 medium onion, diced 1 clove of garlic, 2 if big amount of soup. 1 medium butternut squash, peeled, seeded and diced into 2 inch cubes 3 apples, peeled, cored and sliced 1 teaspoon cinnamon (omit) 2 tbsp cream cheese at end to make creamy. Don't add when hot, but when warm. 8 cups stock or water In a large pot warm oil Carmelize onion, sautéing 10-15 minutes until golden brown Add squash cubes, apple slices and cinnamon and cook for 10 minutes Pour stock into pot and bring mixture to a boil Reduce heat and simmer for 30 minutes In a Magic Bullet or blender, puree soup in very small batches (for safety) Serve hot Feel free to make this soup with other types of winter squash such as pumpkin, acorn, delicata, etc. I used a 2 ½ pound butternut squash for this recipe (weight is prior to peeling and de-seeding) Experiment with other warming...

This recipe is the best for chocolate cake. Buttermilk is the key ingredient. You can use a dash of cinnamon instead of vanilla and egg substitute. It is the base cake for my black forest cake. INGREDIENTS: 1 cup buttermilk 2 tsp baking soda 1 cup white sugar (original recipe calls for 2 cups, but one is better.) 2 cups all-purpose flour 2 eggs or egg substitute 3 tbsp Dutch cocoa power 1/2 cup vegetable oil 2 tsp vanilla or a dash of cinnamon 1 cup boiling water DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into...

Yellow Split Pea Soup Recipe I wrote this version of the soup instructing you to cook the split peas separately, this way if you want to double the amount of split peas you cook, you can save half for some other use. You can use a vegetable stock if you like in place of the water. I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores), I use about 1/2 of one cube in a soup like this to kick things off - it makes a nice, light but flavorful broth. If you want to go 2% on the Greek yogurt, that is fine. You can find yellow split peas in the bins at many Whole Foods Markets (or natural food stores). 2 cups dried split yellow peas, picked over and rinsed 6 cups water 1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine-grain sea salt 3 cups water 1 7-ounce container of greek yogurt 1/2 cup shredded unpeeled cucumber, (deseed before shredding) 1 clove garlic, mashed and minced scant 1/4 cup fresh mint, chopped big ...

CLEAR SPINACH SOUP A nice change from the broccoli soup. John likes this one. This nutritious, low fat, low calorie soup is best if you are trying to lose some of those extra pounds. The garlic and onion in the soup aids in decreasing the excessive fat deposition in the arteries. Preparation Time:  15 mins. Cooking Time:  15 mins. Serves 4.  Ingredients 3 cups   sliced spinach 3/4 cup  finely  chopped onions 2 tsp   garlic, chopped 1 tsp   oil salt  and  pepper  to taste For serving toasted  whole wheat bread Method Heat the oil in a non-stick pan, add the onions and garlic and cook till the onions are translucent. Add the spinach and cook over high flame till the spinach turns to a bright green colour. Add 3 cups of cold water and purée the mixture in a blender to a coarse texture. Pour the purée back to the pan, add salt and pepper and allow the soup to come to a boil. Serve hot with toasted whole w...

Ingredients: Yield:  10 2 cups unbleached all-purpose flour, plus more for dusting the board 1/4 teaspoon baking soda 1 tablespoon baking powder (use one without aluminum) 1 teaspoon kosher salt or 1 teaspoon salt 6 tablespoons unsalted butter, very cold 1 cup buttermilk (approx) Directions: 1  Preheat your oven to 450°F. 2  Combine the dry ingredients in a bowl, or in the bowl of a food processor. 3  Cut the butter into chunks and cut into the flour until it resembles course meal. 4  If using a food processor, just pulse a few times until this consistency is achieved. 5  Add the buttermilk and mix JUST until combined. 6  If it appears on the dry side, add a bit more buttermilk. It should be very wet. 7  Turn the dough out onto a floured board. 8  Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. 9  Use a rou...

Uppy taught me this recipe.  I was amazed at how simple and delicious it was. Ingredients: One head of broccoli 2-4 cloves of garlic 2-4 tbsps Olive oil  Salt to taste Water Method: Cut and boil the broccoli in four cups of water. Add in the garlic cloves and salt. After the broccoli is tender, save the water and remove broccoli and garlic chinks to puree in a blender with a little cold water till very thin and smooth. Return this pulp to the water it was boiled in. Stir and add olive oil.  It makes a lovely, simple and nutritious soup. Very good for healing or detoxing.