Sabudana Thaalipeeth

Wednesday, April 29, 2020

If you want to eat a hearty Maharashtrain breakfast then Thaalipeeth is the best option. Thaalipeeth is made of a combination of flours, vegetables and spices, but Mithila Palkar is here to let you in on her recipe a twist. So scroll through for this lovely lady’s recipe for some mouth-watering Thaalipeeth.

Ingredients:

1 cup Sabudana (soak in water for 3 hours, drain the water and let it bloom overnight)

2 large potatoes

2 tsp sugar

1/2 cup finely chopped coriander

1 large cup coarse roasted peanut powder

1 tbsp giner and green chilli paste

1 tsp cumin seed powder

Salt to taste

Ingredients for green chutney:

1 cup grated coconut

2-3 green chillies

4-5 garlic cloves

1 tsp of finely chopped coriander

Sugar+Rock salt as per taste

Ingredients for Tadka

A pinch of asafoetida,

1 tsp mustard seeds

4-6 curry leaves which is all lightly fried in 1 tsp of oil.

Recipe for Thaalipeeth

Take the soaked sabudana. Grate the potatoes and add them to it. Add sugar, coriander, peanut powder, ginger-green cilli paste, cumin powder and salt. Mix it all well. Make small balls of the mixture. Flatten the balls on your palms and shallow fry them on a pan which is lightly drizzled with oil.

Recipe For chutney

Grind all the above ingredients in a mixer with a little water. The amount of water can be as per your choice of viscosity of the chutney.

Tadka

Add a tadka of a pinch of asafoetida, 1 tsp mustard seeds and 4-6 curry leaves which is all lightly fried in 1 tsp of oil. Add this to the ground chutney.

Your sabudana thalipeeth and green chutney is ready to be served.

How To Cook Steak In The Oven

Tuesday, April 28, 2020

How To Cook Steak In The Oven

Grilling isn't the only way.

By Lauren Miyashiro

Jan 6, 2020

Ethan Calabrese

Oven to 450 degree
Generously salt and pepper the steak
Sear on one side only
Flip and slip into oven
5 minutes and flip for another 5 minutes

You don't need a grill to cook a delicious cut of steak. In the realm of skirt, flank, rib-eye, and even filet mignon, your oven is just as valuable. Here's how to do it perfectly every time.

Bring your steak to room temperature.Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. For thinner steaks, like flank and skirt, you're better off just using the broiler.
If you're using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture. You can either stick the skillet in the oven while it's preheating, or simply heat it up on the stovetop over a flame.When you're cooking something like a skirt steak under the broiler, the super hot and direct heat will be enough to achieve the same charred affect without the risk of overcooking the meat.
Season the steak generously. For real, use more salt than you think you need. Rub some olive oil onto meat, then use more salt than makes you feel comfortable. If there's anything I learned in culinary school, it's that I was tragically under-seasoning everything. Salt brings out flavor, people. Don't be shy.Also, please use freshly ground black pepper — not the kind in the little spice jar. It makes a HUGE difference.
Sear it on one side! Again, only if you're working with a big hunk of steak, sear one side in your (very hot) skillet, just until it's dark and the bottom starts to pull away, making it easy to flip. Once you turn it, it's time for the oven.
Finish it in the oven. For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes. For thinner cuts of meat, under the broiler, it's about 6 minutes per side. (Flip it on the sheet pan halfway through.)
Let it rest. This is very important if you want your steak to be nice and juicy. Get too eager and slice too early, and all that flavor gets wasted on the cutting board.
Slice against the grain! One of the most common reasons for tough and chewy steak is incorrectly slicing it. Going against the grain means slicing perpendicularly to the grain of the meat.

Blistered Korean Peppers

Thursday, April 23, 2020

Kimchi Soondubu Jjigae - Kimchi Tofu Soup

This warming and comforting soondubu jjigae is made with extra soft tofu, soondubu, thinly sliced meat, kimchi and anchovy broth. It takes less than 30 minutes to prepare this bubbling pot of stew packed with robust flavors!

Ingredients

1 package 12 ounces sundubu (extra soft/silken tofu)
1/3 cup thinly sliced kimchi
3 ounces pork or beef
1 to 3 teaspoons red chili pepper flakes gochugaru- add more for a spicier stew
1 teaspoon minced garlic
1 tablespoon sesame oil use a little more if using more gochugaru
1 cup water or anchovy broth See note
2 to 3 tablespoons juice from kimchi
1/2 teaspoon saewujeot (salted shrimp) or salt to taste
pinch black pepper
1 scallion, finely chopped
1 egg - optional

For the best results, always use fully fermented kimchi to cook with. If you have some salted shrimp (saewujeot, 새우젓) leftover from making kimchi, use a little to season the stew instead of using salt. It adds a nice layer to the flavor of the soft tofu stew.

I like to use anchovy broth as a stew base, which is typical, but you can use any other broth or water.

This recipe combines kimchi and pork, a classic match. Feel free to use beef, chicken, or seafood and switch out the pork. Mushrooms are a good substitute if you don’t like meat. If you start with vegan kimchi, you can even make the stew vegan.

Soondubu jjigae is often served with a raw egg to be cracked in to the boiling hot stew at the table. The egg adds richness to the stew, but you don’t need to add an egg if you don’t want to. It’s a matter of preference.

DSC 0365 e1539715368162 - Kimchi Soondubu Jjigae (Soft Tofu Stew)

Instructions

Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
Stir-fry until the meat is almost cooked, 3 - 4 minutes.
Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.

Notes

Water is fine for this stew, but use anchovy broth for an extra layer of flavor.

April 23, 2020 / Day

Lunch Menu

Chicken with Artichokes, Green Olives, White wine and herbs.

Stir Fried Carrots With Mediterranean Spices

Broccoli Quick Stir Fry

Left-Over Brown Rice with Cumin & Raisins

Chicken with Artichokes, Green Olives, White wine and herbs.

Carrots With Mediterranean Spices

Mixed sliced carrot with Olive Oil, Garlic Powder, Salt and Chili Flakes
You can either bake in oven or lay them flat on hot Iron Skillet.
Cook until crispy on one side. Turn and quick a bit more. Keep it so that it has a little bite. Do not overcook.

Broccoli Quick Stir Fry

Rinse Broccoli head
Cut the Broccoli in florets
Put the florets in microwave safe pan. Sprinkle a bit of water
Microwave for 30 seconds. Additional 30 seconds if the broccoli is too raw.
Add olive oil to hot pan
Add broccoli and stir fry until they brown a bit - do not BURN!
Sprinkle with salt
Note: If making broccoli only - add slices of garlic and then broccoli and sprinkle of salt and red pepper flakes.

Left-Over Brown Rice Stir Fry

This is good with cold leftover rice. Fresh rice might be gummy or you can use it after it has cooled down completely.

Heat oil in pan;
Add the brown rice;
Stir fry until heated;
Push aside a bit of rice to the side of the pan;
Add a tsp. of oil and add some raisins. Fry until they puff up.
Mix it with rice.
Sprinkle cumin powder; salt and mix before serving.

Pork Chops, Blistered Korean Pepper & Rice

Wednesday, April 22, 2020

Wednesday, April 22, 2020 / Day

Dinner Menu

Korean Peppers Blistered with Salt and Oil

Left Over Rice

Pork Chops - Pan Fried w/ Chimichurri Sauce

Peanut Butter Sandwich w/Milk

Tuesday, April 21, 2020

Tuesday Lunch
Had enough of the Asian Spicy Food

Peanut Butter Sandwiches with Milk

Baguette, Pate', Cheese & Fruit Platter

Sunday, April 19, 2020

Simple Dinner - Baguette, Pate', Cheese & Fruit Platter

Sunday Lunch - Korean Feast

Mangchi Links

https://www.maangchi.com/blog/korean-grocery-store-walkthrough

Crash Landing On You - Movie/TV Shows Triggering Food Cravings

Sunday, April 19, 2020

The after effects of watching any foreign show with food. Case in point - watching the Korean Soap - Crash Landing On You is everyone craving Korean food.

Synopsis[edit]

Crash Landing on You tells the story of two star crossed lovers, Yoon Se-ri (Son Ye-jin), a South Korean Chaebol heiress, and Ri Jeong-hyeok (Hyun Bin), a member of the North Korean elite and a Captain in the North Korean Special Police Force. One day while Yoon Se-ri goes for a short paragliding ride in Seoul, South Korea, a sudden tornado knocks her out and blows her off course. She awakens to find herself up a tree in a forest in the DMZ in North Korea, an area forbidden for South Koreans. There she meets Ri Jeong-hyeok, literally falling into his arms from the tree. Ri Jeong-hyeok eventually gives Yoon Se-ri shelter, and develops plans to secretly help her return to South Korea. Over time, they fall in love, despite the divide and dispute between their respective countries.

One might have expected Se-ri's disappearance to be national news in South Korea. However, Se-ri's family suppresses the news for fear it will depress the stock price of the family-controlled chaebol. In particular, Se-ri's two brothers, Se-jung and Se-hyung, are rivals to succeed their father, who just before Se-ri's disappearance had announced he planned to anoint her because his sons are incompetent. They are supported by their equally ambitious wives, Do Hye-Ji (Hwang Woo-seul-hye) and Ko Sang-a (Yoon Ji-min). In fact, Se-hyung finds out Se-ri is in the north and tries to keep her there and then to have her killed.

Se-ri's and Jeong-hyeok's story is intertwined with that of Seo Dan (Seo Ji-hye) and Gu Seung-jun (Kim Jung-hyun). Dan is the beautiful daughter of a wealthy North Korean department store owner. She has been studying cello in Russia for several years but returns so that she can marry Jeong-hyeok, to whom she is engaged through an arranged marriage and whom she has only met a few times. As she returns to Pyongyang, she crosses paths, not for the first time, with Gu Seung-jun. Gu Seung-jun, who had previously been engaged to Se-ri, has come to North Korea under the protection of corrupt North Korean officers to escape from the pursuit of Se-ri’s brother Se-hyung, under whose incompetent watch he had embezzled large amounts of money. Although their initial encounters are not promising, they too eventually fall in love.

The story follows Jeong-hyeok and Se-ri as they try to get her home. They are impeded by Cho Cheol-gang (Oh Man-seok), an evil and venal State Security officer, who a number of years ago had arranged for the murder of Jeong-hyeok's older brother, an officer who tried to expose him. The story eventually shifts to Seoul where both comedy and drama ensue for all four main characters, Se-ri’s family, and the arch-villain Cho Cheol-gang.

Almost open.

What the North Korean diet lacks in beef it makes up for with seafood. Locals enjoy the bounty with a clam bake called jogae bulgogi: Mussels and clams are laid over a bed of stones, doused in alcohol, and lit on fire. Alcohol is poured to fuel the fire until the heat forces the bivalves to open. It's an exciting and delicious tradition.