wayfarer in the kitchen

Monday, August 28, 2006

Complete breakfast for me and my little dude

Another shared meal with my little dude. This was sooooo good. I don't usually make such a big breakfast on a weekday but i should. It's got every food group and was absolutely delish! What we have here is tomato and eggs scrambled (more tomato than egg) with yoghurt on top, cheese with almonds, hard boiled eggs, eggplant (leftover baghari beghan), baba ganoush (eggplant dip), strawberries and baked potato wedges with dressing.

Squash (Pak/mil Style)

Squash (Pak Style)
Originally uploaded by wayfarer.


Take a squash (acorn, butternut, whatever) and dice into cubes - leave the skin on. I take the seeds out (you can roast them - yummy!). Fry in a little oil with 1/2 teaspoon rai, 1/2 teaspoon kalonji, 1 1/2 teaspoons garlic paste, 2 teaspoons ginger paste and 1/4 - 1/2 teaspoon turmeric. Add a little water. Add whole red chilis (dry) and salt to taste. Add tamarind*** (2 teaspoons paste) and about a half cup of water. Put on low and cover.

*** soak tamarind in warm water to make paste


Originally uploaded by wayfarer.

Baghari Baigan

Baghari Baigan
Originally uploaded by wayfarer.

Leftover Pot Roast

Leftover Pot Roast
Originally uploaded by wayfarer.
(me and the little dude shared this plate one day for lunch - so fun to eat like that :-)

Homemade Pistachio Ice Cream

Pistachio Ice Cream
Originally uploaded by wayfarer.

Red Velvet Cake

Red Velvet Cake
Originally uploaded by wayfarer.
Still on the cutting board so not a very tidy picture but you get the idea..... It's red on the inside. I love this cake. This is one of the best discoveries i've made in the south.


2oz red food coloring
3 Tbsn. instant cocoa powder
1/2 cup veg. shortening
1 1/2 cups sugar
2 eggs
1 cup buttermilk
2 1/2 cups cake flour, sifted
1 teaspoon salt
1 teaspoon vanilla
1 Tbsn. vinegar
1 teaspoon soda

Mix together food coloring and cocoa powder and set aside. Cream together the shortening and sugar. Add eggs and coloring mixture. Beat 10 minutes. Add buttermilk. Slowly add flour, then salt and vanilla. Mix together vinegar and soda. Add to batter, mixing lightly by hand. Spoon into a 13x9x2 inch greased and floured baking pan. Bake about 30-40 minutes at 350 or toothpick comes out clean.


1/4 lb margarine (1/2 cup)
6 Tbsn Crisco (they have a vegetable one but make sure to read the label to avoid pork)
1 cup sugar
3 Tbsn flour
2/3 cup milk
1 teaspoon vanilla

Cream well the margarine, Crisco and sugar. Add the flour, one tablespoon at a time, milk and vanilla. Beat 12 minutes with electric mixer.

I use round pans but i just wanted to give the original recipe. I used regular flour too just sifted it twice.... And i like to add crumbs to the top especially when i get crumbs in the frosting. Just let them dry out a bit and then break up and sprinkle on top...

Recipe by Judy Gowan...taken from the book "Country Favorites"

Baby Mousaka

Baby Mousaka
Originally uploaded by wayfarer.

I would eat this too! It turned out great!

I just put some fire roasted tomatos on the bottom. Put steamed eggplant slices (small eggplants are a bit better) and then cottage cheese and tomato's. Repeat two or three layers. Top with mozarella and bake. I think i baked at 375 for about 30 minutes covered and then ten to 15 uncovered. I think those were the temperatures and times but it doesn't matter that much...you just want it warm and bubbly and the mozarella melted.

Gingersnap Cookies

Gingersnap Cookies
Originally uploaded by wayfarer.

Bhindi Gosht

Bhindi Gosht
Originally uploaded by wayfarer.

Saturday, August 05, 2006

Hyderabadi cooking

Originally uploaded by wayfarer.
My inlaws are Hyderabadi, well my fil is from Luknow (spelling?) but we all know who wins who out when food is discussed. Hyderabadi food is the best food of India. Anyone who disagrees just doesn't know!

Anyhow, i get this email from my mil today, forwarded from her brother. They now sell Hyderabadi masala mixes at the Indian stores in like 5 states. Guess where is one? Yup, right here! I can't believe it's not available in NJ with so many desis there. I guess we have a lot here though too.

I don't like shan mixes much and prefer to do masalas on my own, i just may have to try some of these for "hamburger helper" nights. I don't consider shan mixes cooking....just like i don't consider hamburger helper cooking. You can disagree, but i don't. It just doesn't taste as good as true homemade food. Anyhow, check out this lovely (and true!) description of the Hyderabadi way of cooking (it's what i've been saying forever, food cooked with love tastes so much better than food just being made.) I have gone to houses for food where the love was obviously missing. I could feel it, it was just food. There's probably some hadith that says that food shouldn't be fussed over but just like i don't drive a camel to work, i don't follow all that's sunnah.

Here's the email (it's an ad for the masala):

Connoisseurs of food all over the world have had a special corner for Hyderabadi and Mughlai food. In Hyderabad 's 400 year history the Hyderabadi cuisine has, like its culture, stood high and unmatched by any other place in the Indian subcontinent. In fact, Hyderabad is known for the spectacular way its aristocracy entertained. The erstwhile rulers of Hyderabad were connoisseurs of food and insisted that their cooks lay out elaborate ten-course meals on a daily basis. The Hyderabadis do have rather unusual ways of seasoning their food. Hyderabadi cuisine is a distinct dialogue in food, based on the traditional method of combining the sour and the sweet, the hot and the salty.

Hyderabad has taken the highly developed and refined Mughal cuisine of the North and imbibed it with the zesty sauces and spices of the South to create a vast and seductive repertoire quite its own. Hyderabadi food, as it has come to be known, like the city's culture, heritage and language, is a melange of several influences--Hindu, Muslim, North, South, Indian and foreign. As they say here, food is best created with fursat and mohabbat--with time and love. Being devoted to Hyderabad means being devoted to food. Here, food is not just something to fill the stomach; it is the very essence of life. The quintessential Hyderabadi is known for his nawabi lifestyle--a gracious but rather laid-back way of life. But when it comes to food, the Hyderabadis won't tolerate any laziness and have very exacting standards

This is why my Little Dude eats so well...all of his food is prepared with love and time. My friends whose kids eat jarred food always ask me why he eats so well and is not at all picky and i believe this is why. What would you rather have - processed food or homemade food. Even something as simple as a hamburger is so much better made at home on the grill. I do think i'll give this mixes a go around though.

We called Pakistan for a Kashmiri tea recipe and i got his aunt's way of doing it. Yum! I'm so excited to finally make Baghare Baigan the Hyderabadi way this week. I'm also on a Nihari kick - it's like a serious craving once a week, you'd think i was pregnant or something.

Tuesday, August 01, 2006

Recipes added

I added the recipes....

Balti Saffron Chicken

Balti Saffron Chicken
Originally uploaded by wayfarer.

Balti Chicken in Saffron Sauce (from this book).

4 tb Butter
2 ts Corn oil
3 lb Chicken, skinned and cut
Into 8 pieces
1 md Onion, chopped
1 ts Garlic pulp
½ ts Crushed peppercorns
½ ts Crushed cardamom pods
¼ ts Ground cinammon
1 ½ ts Chilli powder
⅔ c Natural yoghurt
½ c Ground almonds
1 tb Lemon juice
1 ts Salt
1 ts Saffron strands
⅔ c Water
⅔ c Single light cream
2 tb Chopped fresh coriander

1. Pre-heat the oven to 180deg.C/350deg.F Melt the butter with the oil in a skillet or wok and add the chicken pieces and fry until lightly browned. This will take about 5 minutes. Remove the chicken using a slotted spoon, leaving behind as much of the fat as possible.

2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the garlic, black peppercorns, cardamom, cinnamon, chilli powder, yoghurt, ground almonds, lemon juice, salt and saffron strands in a mixing bowl.

3. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.

4. Add the chicken pieces, and continue to stir-fry for a further 2 minutes. Add the water and bring to a simmer.

5. Transfer the contents of the pan to a casserole dish and cover with a lid or if using a wok, cover with foil. Transfer to the oven and cook for 30-35 minutes.

6. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the chicken to a frying pan and stir in the cream.

7. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with rice.

Chicken Pasanday

Chicken Pasanday
Originally uploaded by wayfarer.

Homemade Iced Animal Cookie Ice Cream

New toy - ice cream maker and the first thing i made was iced animal cookie ice cream. Yummmmmmy! All it takes is whole milk, sugar, heavy cream and crushed iced animal cookies and twenty minutes. Woo hooo, i'm gonna like this thing. Next i'm making kulfi.

Macaroni and Cheese

Macaroni and Cheese
Originally uploaded by wayfarer.
When buying these cheeses, you might pass out from the price, but it'll make you feel better that you only use half per batch and one batch yields quite a bit. I freeze the cheese after making it until the next time... My hubby never liked Mac and Cheese until this recipe.

7 TBSN unsalted butter, plus extra for preparing baking dish
1/4 cup plus 2 TBSN all purpose flour
4 cups milk
1 1/2 tsp dry mustard
1 tsp salt
1/8 teaspoon cayenne, or to taste
1 pound elbos macaroni
1 cup freshly grated Cheddar
1 cup freshly grated Gruyere
1 cup freshly grated Fontina or Emmentaler
1 1/3 cups freshly grated Parmesan (i don't do the 1/3 cup in the bread crumbs)
1 cup fresh bread crumbs (i only put 1/4 - 1/2 cup)

1. Preheat oven to 350 degrees. Butter a 3- quart overproof baking dish. (it has to be 3 quarts minimum or it will overflow).

2. In a heavy saucepan, melt 6 TBSN butter over low heat. With a wire whisk, mix in flour and cook, stirring constantly, 3 minutes.

3. Gradually whisk in milk until blended, then mustard, salt, and cayenne. Bring to a simmer and cook, stirring occassionally, until thick, about 2 minutes.

4. In a large saucepan of salted boiling water, cook macaroni until just al dente (about 7 minutes), and drain well. In a large bowl, stir together macaroni, milk mixture, Cheddar, Gruyere, Fontina, and 1 cup Parmesan. Spoon into prepared baking dish and spread evenly.

5. In a small bowl, combine bread crumbs and remaining 1/3 cup of Parmesan; sprinkle evenly over macaroni. Cut remaining 1 TBSN butter into small pieces and scatter over top of bread crumbs; bake until golden brown and bubbling, 25 - 30 minutes.

Serves 8 as an entree or 12 as a side dish.

(from Oprah Magazine and the guy adapted it from Gourmet)

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