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Recipes
Cauliflower and Potatoes: "Aloo Gobi"
By Yogadiva
Directions Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl
- 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
- 1 tablespoon ground coriander
- 1/4 teaspoon turmeric
- 1 cup water, divided
- 2 tablespoons peanut oil
- 1 large serrano pepper, split down the middle leaving halves attached
- 1 teaspoon cumin seeds
- 1 small head cauliflower, cut into small florets
- 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
- Kosher salt
- 2 tablespoons freshly minced cilantro leaves, to garnish
Poppy Seed Torte
By Yogadiva
This poppy seed torte is worth the effort! Creamy and beautiful, it's perfect for those times when you really want ...
- CRUST:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup sugar
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- cooking spray
- FILLING:
- 1/2 cup sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- Pinch of salt
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup cold heavy cream
- 1 tablespoon poppy seeds
Parsnip Hummus
By Yogadiva
Directions Bring a large pot of water to a boil
- Kosher salt and freshly ground pepper
- 2 pounds parsnips, trimmed, peeled and cut into equal-size chunks
- 1/2 cup organic tahini, such as Once Again, see Cook's Note*
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 large clove garlic
- 1 small lemon, juiced
- Paprika, for decorative sprinkle
- An assortment of raw and blanched vegetables, for serving (I love Romanesco ( cauliflower), red bell peppers, shaved watermelon radishes and sliced cucumbers)
Thai Coconut Chicken Soup (Gai Tom Kha)
By Yogadiva
1. Pound the chicken breasts to an even 1/2” thickness
- 1 lb boneless skinless chicken breasts
- 3 cups chicken stock
- 1 (14 oz) can reduced-fat coconut milk
- 1 tbsp grated lime zest (or 5 kaffir lime leaves, cut into thin shreds)
- 2 tbsp grated fresh ginger (or 3 tbsp shredded fresh galangal)
- 2 lemongrass stalks, only the tender inner parts, finely chopped
- 1/3 cup freshly squeezed lime juice
- 1/4 cup Thai or Vietnamese fish sauce
- 2 tbsp firmly packed light brown sugar
- 2 tsp Thai red curry paste
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh cilantro, for garnish
Caribbean Chicken Roti
By Yogadiva
Directions Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medi...
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon chopped fresh thyme, plus 3 sprigs
- Kosher salt and freshly ground pepper
- 6 skinless, boneless chicken thighs (about 1 1/2 pounds), quartered
- 1 13 .5-ounce can unsweetened coconut milk (do not shake)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro, plus more for topping
- 1/2 to 1 Scotch bonnet, habanero or serrano chile pepper, seeded and finely chopped
- 1 10 -ounce package lavash flatbread (5 pieces)
- 1 cup frozen peas and carrots, thawed
Thai Red Curry Mac 'n' Cheese
By Yogadiva
Directions For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot
- Kosher salt
- 1 pound elbow macaroni
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 (4-ounce) jar Thai red curry paste
- 2 cups whole milk
- 2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream)
- 8 ounces Monterey Jack cheese, grated
- 8 ounces Cheddar cheese, grated
- 3/4 cup panko bread crumbs
- 2 tablespoons butter, melted
- Kosher salt and freshly ground black pepper
Cheddar Potato Rolls
By Yogadiva
Directions Combine 1 cup warm water (105 degrees F to 110 degrees F) and the yeast in a medium bowl; let sit until...
- 1 1/4 -ounce packet active dry yeast (about 2 1/4 teaspoons)
- 4 cups all-purpose flour, plus more for dusting
- 1 medium russet potato (7 to 8 ounces)
- 1 stick plus 2 tablespoons unsalted butter, at room temperature, plus more for the baking dish
- 1/4 cup sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon mustard powder
- 2 large eggs, at room temperature
- 2 cups grated sharp cheddar cheese (about 8 ounces)
- Vegetable oil, for brushing