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Recipes
Rava Dosas with Potato and Chickpea Masala
By Mom_s
Make the masala filling 1
- For the masala filling
- 1 1/2 pounds Yukon gold potatoes
- 1/3 cup dried unsweetened coconut flakes
- 2 teaspoons cumin seeds
- One 3-inch jalapeño chile, coarsely chopped, including seeds
- One 2 1/2-inch piece fresh ginger, peeled and coarsely chopped
- 3 garlic cloves, smashed
- 1 tablespoon curry powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/3 cup vegetable oil
- 1 3/4 cups cold water
- 1 teaspoon salt
- 1 large onion, chopped (about 3 cups)
- One 15- to 19-ounce can chickpeas, rinsed and drained
- 1/2 cup frozen peas (do not thaw)
- 1/2 cup chopped fresh cilantro
- For the rava dosas
- 1/2 cup semolina flour
- 1/2 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- 2 cups cold water
- Vegetable oil for brushing
Castella
By Mom_s
This is a popular Japanese honey spongecake which was originally introduced by the Portuguese merchants to Nagasaki
- 6 large eggs, at room temperature (very important!)
- 1 cup (218 g) sugar
- 1 cup + 2 1/2 Tbsp (200 g) bread flour*
- 5 Tbsp. honey
- 2 1/2 Tbsp. warm water
- 1 Tbsp. honey
- 1/2 Tbsp. warm water
- You will need
- 2 1-lb loaf pans (8.50 x 4.50 x 2.75 inch / 22 x 11 x 7 cm)
Lemon Cream Cake
By Mom_s
Preheat the oven to 375F. Butter and flour a 9x5x3-inch loaf pan
- 5 large eggs
- 1 3/4 cups sugar
- Pinch of salt
- 2 cups all-purpose flour
- 3 tsp baking powder
- 2/3 cup heavy cream
- 6 Tbsp melted butter
- Finely grated zest of 3 lemons
- 2 Tbsp fresh lemon juice
Warm Millet & Broccoli
By Mom_s
Place a heavy-bottomed saucepan with a lid over high heat
- 1 cup hulled (pearled) millet
- 2-3 cups broccoli florets
- 3/4 cup plus 1/4 cup walnuts, roughly chopped
- 1 packed cup flat leaf parsley
- 2/3 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2/3 cup finely grated parmesan
- 2 cloves garlic
- fine ground sea salt
Gnudi with Veal Ragu
By Mom_s
Gnudi (pronounced "nu-dee") is a type of gnocchi made from ricotta cheese and a little bit of flour
- Ingredients:
- Gnudi
- Serves 6 to 8
- 1 pound ricotta cheese
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 egg, lightly beaten
- 1 tablespoon unsalted butter, melted
- 1 teaspoon freshly grated nutmeg
- 1 cup flour, plus more for dusting the dough and the working surface
- Veal Ragù
- Serves 6
- Ingredients:
- 3 pounds bone-in veal shoulder chops
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 1/4 cup extra-virgin olive oil
- 1 medium vidalia onion, finely chopped
- 4 garlic cloves, minced
- 1/2 fennel bulb, finely choped
- 1 cup dry red wine
- 1 cup oven-dried tomatoes, chopped
- 3 cups beef broth
- 1 tablespoon minced rosemary
- 1 tablespoon finely chopped chives, for garnishing
- Freshly grated Parmigiano-Reggiano
- White truffle olive oil (optional)