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Recipes
Aarti's Hot (not heavy!) Homemade Garam Masala
By Yogadiva
Directions Cook's Note: You should be able to find all of these at your friendly neighborhood Indian market, gourm...
- 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
- 3 tablespoons whole cloves
- 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
- 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
Crab Soup with Tadka
By Yogadiva
1. Heat the ghee in a small pan on medium heat until quite hot
- Soup
- 2 tbsp butter
- 2 garlic cloves, chopped
- 1 small yellow onion, thinly sliced
- 1 can (15.5 oz) cannellini beans, drained and rinsed
- 2 cups chicken broth
- 1/4 cup heavy cream
- Salt and ground white pepper
- 1/4 lb cooked lump crab, picked over
- Tadka
- 1 tbsp ghee or vegetable oil
- 1/4 tsp deghi mirch or paprika
- 1/8 tsp red pepper flakes
Carrot Cake Sandwich Cookies
By Yogadiva
Directions Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F
- 1 1/2 cups all-purpose flour
- 3/4 cup rolled oats
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3/4 cup finely grated carrots (about 2 small)
- 1 large egg
- 1/3 cup raisins
- 1 cup marshmallow cream
- 4 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
Indian Rice Pudding
By Yogadiva
Directions In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, sti...
- 1/2 cup basmati rice
- 6 cups whole milk
- 1 teaspoon ground cardamom
- 1/2 cup sugar
- 1 teaspoon rosewater, or 1 teaspoon vanilla extract
- 3 tablespoons minced unsalted pistachios or almonds, plus extra for garnish
Quinoa Porridge with Apples and Spice
By Yogadiva
Place the quinoa into a saucepan with the milk, salt, and spice and bring to a boil
- For the topping:
- 1 cup quinoa, rinsed well
- 2 cups milk of choice
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup dark muscavado sugar
- 1 tart cooking apple, grated
- 1 tablespoon grated fresh ginger
- Toasted flaked almonds
- Milk
- A few shakes of cinnamon
Diner-Style Pancakes
By Yogadiva
Directions Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 2 1/2 cups buttermilk
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter, melted and cooled, plus more for brushing
- Butter and maple syrup, for serving
Classic Pot Roast
By Yogadiva
Position a rack in the lower third of the oven and preheat to 325 degrees F
- 2 tablespoons extra-virgin olive oil
- 1 5-to-6-pound boneless beef "7-bone" chuck roast, tied
- Kosher salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 4 slices bacon, chopped
- 1 medium white onion, chopped
- 1 pound carrots, halved lengthwise, then crosswise, plus 1 cup chopped
- 1/3 cup tomato paste
- 4 cloves garlic, smashed
- 1/3 cup cognac or brandy
- 2 cups dry white wine
- 2 cups mushroom or vegetable broth
- 1 stalk celery, quartered
- 2 bay leaves
- 12 black peppercorns
- 4 whole allspice
- 4 whole cloves
- 6 sprigs parsley, plus 2 tablespoons chopped leaves
- 4 sprigs thyme
- 1/2 large rutabaga (about 1 pound), peeled and sliced into half-moons
- 1 1/2 pounds fingerling potatoes, halved lengthwise
Spicy Paneer Fingers with Dates and Almonds
By Yogadiva
Directions Grab a large nonstick skillet, pour the olive oil into it and pop it over medium-high heat until the oi...
- 2 tablespoons extra-virgin olive oil
- 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows)
- sliced into 1/2-inch-wide "fingers"
- 1 shallot, minced
- 2 cloves garlic, minced
- 4 dates, pitted and chopped
- 2 cups chicken stock
- 1 cinnamon stick
- Hefty pinch of red pepper flakes
- Kosher salt and freshly ground pepper
- Zest of a lemon
- Juice of half a lemon
- 1 tablespoon minced fresh flat-leaf parsley
- 2 tablespoons slivered almonds, toasted
- Naan, for serving
Herbed Spaetzle
By Yogadiva
Bring a pot of salted water to a bare simmer
- Kosher salt
- 3 cups all-purpose flour
- Freshly ground pepper
- Large pinch of freshly grated nutmeg
- 1 cup sour cream
- 1 cup seltzer
- 3 large eggs
- 1/3 cup chopped fresh dill and/or parsley
- 1 tablespoon whole-grain mustard (optional)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 4 tablespoons unsalted butter
Jambalaya Soup
By Yogadiva
Directions Heat a large pot or Dutch oven over medium-high heat; add the olive oil
- 3 tablespoons extra-virgin olive oil
- 3 chicken and/or turkey andouille sausages (about 12 ounces), halved lengthwise and sliced
- 4 scallions, chopped (white and green parts separated)
- 1 stalk celery, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon Cajun seasoning
- 4 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 1 14 -ounce can no-salt-added diced tomatoes
- 1 bay leaf
- Kosher salt
- Cornbread, for serving