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Recipes
Double Chocolate Chunk Fudge Brownies
By rana73
If you use a metal pan, the edges of these brownies will be flat and the texture will be even
- 6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan
- 2 oz. (2/3 cup) unsweetened cocoa powder (natural or Dutch-processed)
- 1-2/3 cups granulated sugar
- 1/4 tsp. table salt
- 2 large eggs
- 1 tsp. pure vanilla extract
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- 4 oz. very coarsely chopped semisweet or bittersweet chocolate (3/4 cup)
- 2 oz. (1/2 cup) coarsely chopped walnuts or pecans (optional)
Triple-Lemon Layer Cake
By rana73
Tip: To create curls of zest for garnish, strip the zest from two lemons with a channel zester
- For the cake:
- 9-1/4 oz. (2-1/3 cups) cake flour; more for the pans
- 2-3/4 tsp. baking powder
- 1/4 tsp. table salt
- 1-3/4 cups granulated sugar
- 2 Tbs. lightly packed finely grated lemon zest
- 6 oz. (3/4 cup) unsalted butter, completely softened at room temperature; more for the pans
- 1 cup whole milk, at room temperature
- 5 large egg whites, at room temperature
- 1/4 tsp. cream of tartar
- For the filling:
- 1 recipe Lemon Curd, chilled
- For the frosting:
- 8 oz. (1 cup) unsalted butter, completely softened at room temperature
- 2 Tbs. lightly packed finely grated lemon zest
- 3-1/2 cups sifted confectioners’ sugar
- 3 Tbs. fresh lemon juice
- For the garnish:
- 2 lemons, zested with a channel zester, and silver dragées (both optional)
Dahi Vadas / Thayir Vadai
By rana73
1) Wash & soak both dhals together for about 2 hours and grind to a thick paste with as little water as possible ti...
- Yogurt sauce:
- Urad dhal - 1 cup
- Mung dhal (yellow split) - half cup
- Ginger - 1 inch piece, chopped
- Green chillies - 3, chopped finely
- Curry leaves - few, chopped
- Salt, Pepper - to taste
- Yogurt - 2 cups, thick
- Milk - half cup (approx)
- Water - as required for the consistency
- Green chillies - 2
- Coconut - 2 tbsp, shredded
- Salt - to taste
- Cumin powder, Chilli powder - to sprinkle on top
- Tamarind-date chutney (optional)
- Coriander leaves - 2 tbsp, chopped
Butternut Squash Ravioli with Rosemary Oil
By rana73
Put the squash, 2/3 cup water, 1 Tbs
- 1/2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice (1-1/2 cups)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 clove garlic, minced
- 1-1/2 tsp. minced fresh rosemary
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parrmigiano Reggiano; more for serving
- 36 square or round wonton wrappers
Chocolate Beet Mini-Cakes
By rana73
Recipe courtesy Dave Lieberman
- 1 cup whole wheat flour
- 2/3 cup Dutch-process cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 8 teaspoon fine salt
- 3 large eggs
- 1 1/4 cups sugar
- 1 cup canola oil
- 1/2 pound red beets, boiled, peeled (see
- page 55), and finely grated
- 1/2 cup yogurt
Channa Masa;a
By rana73
1) Drain and cook Channa in the pressure cooker with some salt
- Kabuli Channa (White) - 1 cup soaked overnight
- Onion - 1, big, chopped finely
- Tomato - 1, chopped finely
- Green Chillies - 2, slit
- Garlic - 5 to 6 cloves, chopped
- Ginger - 1 inch piece, chopped
- Coriander leaves/stalks - 5 tbsp chopped
- Channa Masala - 1 tbsp
- Chilli Powder - 1 tsp
- Coriander Powder - 1 tsp
- Amchur powder - 1/2 tsp
- Garam Masala - 1/2 tsp
- Turmeric - 1/4 tsp
- Cumin seeds - 1/2 tsp
- Salt - to taste
- Oil - 1 tbsp
Lemon-scented Quinoa Salad Recipe
By rana73
Rinse the quinoa in a fine-meshed strainer
- Tahini Dressing:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon fine grain sea salt
- 1 can garbanzo beans, or dried equivalent
- 1/2 cup cilantro, chopped
- 1/2 red onion, chopped
- 1 garlic clove, smashed and chopped
- 1/4 cup tahini
- Zest of one lemon
- scant 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons hot water
- scant 1/2 teaspoon fine grain sea salt
Lemon-scented Quinoa Salad Recipe
By rana73
Rinse the quinoa in a fine-meshed strainer
- Tahini Dressing:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon fine grain sea salt
- 1 can garbanzo beans, or dried equivalent
- 1/2 cup cilantro, chopped
- 1/2 red onion, chopped
- 1 garlic clove, smashed and chopped
- 1/4 cup tahini
- Zest of one lemon
- scant 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons hot water
- scant 1/2 teaspoon fine grain sea salt
Spelt Salad
By rana73
For the spelt, heat olive oil in pan over medium-high heat
- For the spelt
- 3 Tbsp (45 mL) extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 3/4 lb (375 g) spelt
- 6 cups (1.5 L) vegetable stock, plus extra for saut�g vegetables
- For the vegetables
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 red onion, roughly chopped
- 2 zucchini, sliced
- 1 sweet red pepper, chopped
- 1 eggplant, chopped
- 10 cherry tomatoes, halved
- Salt to taste
- Garnish
- 1 bunch flat-leaf parsley, finely chopped
- 1 small bunch mint leaves, chopped
- Finely chopped walnuts or pine nuts, toasted
Spelt Salad
By rana73
Cook the spelt by following the instruction on the packet
- 200 g. pearled spelt
- 200 g. cherry tomatoes
- 50 g. rocket
- 50 g. Parmesan shavings
- Generous splash of good quality extra virgin olive oil
- Splash of balsamic vinegar
- Salt and freshly ground black pepper to taste