Food Log

My first indian food

Ingredients
1/2 cup vegetable oil
8 ounces paneer, cut into 1/2-inch cubes
1 onion, halved
2 cloves garlic, roughly chopped
1 -inch piece ginger, roughly chopped
Sprinkling of salt
1 teaspoon turmeric
1 teaspoon garam masala
2 (10-ounce) packets frozen peas
1 teaspoon tomato puree
1 cup vegetable stock
Special equipment: food processor

Directions
Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)

Pour all but about 2 tablespoons of the oil out of the pan. Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp. Fry gently for about 5 minutes with a sprinkling of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.

Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan. Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender. You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.

In which case, take off the foil and add the paneer cubes to warm them through before serving.

A great way to use old yogurt:

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Chili is basically just a meat stew, so none of the amounts are all
that significant. Use a little more, a little less, however you like.
This recipe makes a lot, so either scale it down or expect to freeze a
bunch of it for later. This recipe is also necessarily approximate, in
so far as chili is one of those things I don’t really use a recipe for,
so it always comes out a little different each time. This, however, is
as close as I can remember to what I made for you and Konrad.

Ingredients:

* 2 pounds ground beef
* 1 pound ground pork (you can go all-beef if you like, but the pork
adds richness)
* 2 large sweet onions, diced. (any white or yellow onion should be
fine)
* 3 or four whole carrots, diced (optional, but adds some sweetness)
* 2 cans diced tomatoes (the ordinary 14 ounce size)
* 6 cans assorted beans (black beans, pinto beans, kidney beans, navy
beans, etc…)
* 2 tablespoons (30ml) brown sugar
* 1 tablespoon chili powder (or 2, if you like a stronger chili flavor)
* 1 tablespoon cocoa powder (Dutch-processed is best; it has a milder
flavor)
* 2 dried bay leaves
* 1/2 teaspoon (2.5ml) ground cumin
* salt and pepper, to taste
* cooking oil or butter

In a large pot:

Heat up some oil or butter over medium heat and sauté the onions until
they become soft and translucent. Add the meat and stir until the meat
is thoroughly browned, breaking up any clumps. Add the carrots, and the
canned tomatoes with their liquid. Drain the beans and add them too,
along with the spices. I suggest starting with 2 teaspoons (10ml) of
salt. Stir thoroughly, and reduce the heat to low. Simmer, stirring
occasionally for at least an hour though the longer you let it cook the
more the flavors come together. Taste occasionally, adjusting the
seasonings. You will likely end up adding more salt. It’s done when the
carrots have softened and you think it tastes good. Remove the bay
leaves before serving.

When serving, a bit of sour cream on top is nice. Or grated cheddar
cheese.

Nice and easy pulled pork recipe

Ingredients

• 8 pounds pork butt roast
• 1 teaspoon garlic powder

• salt and pepper to taste
• 2 (12 ounce) bottles barbeque sauce

Directions

1. Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.

3,5 литра томата (помидоры перекрученные через мясорубку)

1 стакан сахара

1 ст ложка с бугром соли

1/2 стакана подсолнечного масла

Закипит добавить резаный перец

в конце варки добавить 2 ст ложки уксуса

варить 15 минут

3 яйца

1,5 стакана сахара

300 гр мягкого маргарина

1 чайна ложка гашеной соды

муки столько, чтобы не прилипало к рукам (2-3 стакана)

варенье

A very nice cake.

Ingredients

• 1 cup whole-wheat pastry flour or white whole-wheat flour (see Tips) (I used regular flour)
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large lemons, divided (used orange)
• 1 1/4 cups sugar, divided
• 3 ounces reduced-fat cream cheese (Neufchâtel), at room temperature (used regular Philadelphia cream cheese)
• 2 tablespoons butter, at room temperature (1 Tbs butter + 1Tbs margarin)
• 3 large egg whites, at room temperature (see Tips)
• 1 large egg, at room temperature (used 2 eggs total)
• 1/2 cup reduced-fat milk (1/4 cup whole milk +1/4 cup water)

Preparation

1. Preheat oven to 350°F. Coat a 9-by-5-inch (or similar-size) loaf pan with cooking spray; dust with flour and tap out any excess.
2. Sift whole-wheat flour, all-purpose flour, baking powder and salt together into a medium bowl.
3. Finely grate 2 tablespoons zest from 2 of the lemons (see Tips); set the lemons aside. Beat 3/4 cup sugar, cream cheese, butter and the zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in egg whites, one at a time, beating well after each addition. Add the egg and beat well. Reduce speed to medium and beat in milk; the mixture will look curdled.
4. Reduce the mixer speed to low and add the flour mixture in 2 batches, beating just until combined and scraping down the sides of the bowl as necessary. Transfer the batter to the prepared pan and smooth the top with a rubber spatula.
5. Bake the cake until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan on a wire rack for 15 minutes. Run a knife around the sides and turn the cake out onto the rack.
6. While the cake is cooling, squeeze 5 tablespoons juice from the zested lemons. Trim the ends off the remaining whole lemon and very thinly slice; discard any seeds. Heat the lemon juice and remaining 1/2 cup sugar in a small nonstick skillet over medium heat, stirring until the sugar is dissolved. Add the lemon slices and cook, stirring frequently, until softened, about 5 minutes. Reduce heat to maintain a simmer. Use a fork to transfer the lemon slices to a bowl. Continue simmering the syrup until slightly thickened and beginning to turn golden yellow, 2 to 4 minutes.
7. Set the rack over a rimmed baking sheet. Poke holes all over the top of the warm cake with a wooden skewer, 1 1/2 to 2 inches deep. Spoon the glaze over the cake, poking more holes if the glaze does not sink in. Arrange the lemon slices on top. Let the cake cool completely before slicing.

Tips & Notes

• Make Ahead Tip: Using toothpicks to hold the plastic wrap away from the glaze, loosely wrap the cake and store at room temperature for up to 1 day. Equipment: Loaf pan

• Tips: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
• White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large ­supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
• To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
• When we call for citrus zest (i.e., 1/2 teaspoon lemon zest) we are referring to the finely grated outer rind (not including the white pith) of the citrus fruit. Use a microplane grater or the smallest holes of a box grater to grate the zest. In some cases we call for long strips or threads of zest. To get long strips, peel the citrus with a vegetable peeler. To remove long threads, use a 5-hole citrus zester or remove long strips of zest with a vegetable peeler, then use a knife to cut into very thin strips.

Nutrition

Per serving: 197 calories; 4 g fat (2 g sat, 1 g mono); 25 mg cholesterol; 36 g carbohydrates; 21 g added sugars; 4 g protein; 1 g fiber; 199 mg sodium; 68 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 1 starch, 1 1/2 carbohydrate (other), 1 fat

Диетический супчик – to add to the collection of cream soups