Author: abhiyerra

• Tumeric
• Red Chilli
• Black Pepper
• Salt
• Curry Leaves
• Ghee

Roast on the pan until they are toasted.

Copy cat from Cheese Board Collective
recipe mashup adapted from their pecan millet muffins and raspberry orange muffins because I’m obsessed

makes 12 muffins
preheat oven to 375
grease and flour muffin tin, grease top around cup too!

Wet
2 eggs
1 cup plain yogurt
1 cup buttermilk or more yogurt thinned with milk and lemon juice
1 tsp vanilla extract

Dry
2 1/2 cup whole wheat flour
1/2 cup hulled millet
1/2 tsp cinnamon
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp kosher salt
3/4 to 1 cup brown sugar
zest of 1 lemon (optional)

1 stick butter, cold and cut into 1 in cubes
1 1/2 to 2 cups of blueberries (lightly tossed with a little bit of flour)

Mix wet ingredients together in small or medium bowl

Mix dry ingredients. Use stand mixer or pastry knife to cut butter into the dry mix until butter is size of small peas. Make a well in dry ingredients and pour in wet mix. Lightly mix until combined. No overmixing! Fold in blueberries.

Spoon batter into muffin tins. Do not be afraid to fill generously so muffins will have nice muffin tops.
Bake for 25-30 or until muffins are golden brown and springy. Let cool for 10 minutes in the pan and then transfer to wire rack to let cool completely before storing

Pizza Dough for ooni or otherwise
from Alexandra’s kitchen https://alexandracooks.com/2019/01/31/homemade-pizza-dough-recipe/

makes 4 pizzas

4 cups flour (512 g)
3 tsp kosher salt (12g)
1 tsp instant yeast (4g)
1.75 to 2 cups warmish water (400-454g)

mix in a large bowl and make a sticky ball. coast top with a couple drops of oil. cover with clean teatowl. let rise for 1 to 1.5 hours until it has doubled
put dough on floured surface. cut into 4 equal pieces and shape into ball (don’t compress air out).
For same day use – let rise for another 30ish minutes. when ready to bake, shape one at time using knuckle stretching and gravity into round. try to keep as many air bubbles as possible
For later use – transfer dough rounds into plastic bag or container. then let thaw and let rise

bake at super high heat 450+

Not a recipe but more of a menu

melty feta with cherry tomatoes
chickpeas with red onion on top of greens
garlic bread or pita
warm dolmas with lemon yogurt
hummus and veggies
olives
big beans in tomato sauce
cucumber salad

heat oven to 400 to 450
chop up red onion, add to cast iron with olive oil, spices, and can of drained chickpeas. put in oven and bake for a while until onion and chickpeas look good

heat up dolmas (TJ ones are delicious) in different pan or dish in oven. mix lemon juice e, salt, maybe some chopped garlic with yogurt in a little dish for dipping.

take dolmas out of dish once warm and serve. put cherry tomatoes in same pan or dish with olive oil, spices, salt, chili flakes. put in oven and let blister. add feta in large chunks and put back in oven until melty. can use the broiler to help along

heat up garlic bread or pita or plain bread in oven to serve with melty tomatoes and feta

Loosely adapted from NYT

Press firm tofu to remove water. Cube into bite sized pieces

Marinade (approximate measurements)
1 tbsp brown sugar
1 tbsp gochugaru chili flakes
2 tbsp sesame oil
splash neutral oil
2 tbsp gochujang paste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp minced garlic
1 tbsp minced/ grated ginger
sesame seeds
tbsp or so of cornstarch, optional (reserve until ready to bake)

Gently mix tofu into marinade so all pieces are covered. Let sit for 30 mins to a couple hours. When ready to cook, mix in cornstarch if using. Preheat oven to 400F.
Spread tofu on a baking sheet covered in lightly oiled aluminum foil. Bake for 20ish minutes until the tofu looks good, stirring occasionally.

Serving ideas:
lettuce cups
steamed rice (https://whattocooktoday.com/how-to-cook-fluffy-jasmine-rice.html)
kimchi
a sauce of some sort – soy/scallion/vinegar chili oil or thinned out gochugaru w/ vinegar
veggie pancakes
simple sauteed veggies (snap peas, or mushrooms, or spinach with sesame seeds and scallions and salt) (see this recipe for inspo https://drivemehungry.com/korean-shiitake-mushroom-side-dish/)
korean cucumber salad (https://drivemehungry.com/spicy-korean-cucumber-salad-oi-muchim/)
radish pickle (https://drivemehungry.com/korean-pickled-radish/)

Make into lettuce cups or eat on top of rice and enjoy.

from s a l l y ‘ s b a k i n g a d d i c t i o n

Filling

• 5 large egg yolks (use the whites in the meringue below)
• 1 and 1/3 cups (320ml) water
• 1 cup (200g) granulated sugar
• 1/3 cup (38g) cornstarch
• 1/4 teaspoon salt
• 1/2 cup (120ml) fresh lemon juice
• 1 Tablespoon lemon zest
• 2 Tablespoons (28g) unsalted butter, softened to room temperature

Meringue

• 5 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar
• 1/8 teaspoon salt

Instructions

preheat oven to 375.

blind bake pie crust until golden brown. reduce oven temp to 350

separate eggs with yolks in medium bowl and white in large bowl

In sauce pan, whisk 1 cup sugar, 1/3 c cornstarch, 1/4 tsp salt, 1/2 cup lemon juice, and zest together on medium heat. The mix will go from thin and cloudy to to thickening and bubbling after about 6 mins. Once thickened, whisk it and reduce heat to low. Very slowly, stream in some spoonfuls of lemon mix into beaten eggs while whisking. Then slowly pour egg yolks into the saucepan. Turn heat back to medium and cook until mix is thick and big bubbles burst at surface. Remove from heat and whisk in 2 tbsp butter. Spread filling into partially baked crust and set aside.

Make meringue: beat egg whites and cream of tartar together on med for 1 min and then increase to high until soft peaks form (about 4 more mins). Then add 1/2 cup sugar and 1/8 tsp salt until glossy stiff peaks form (~2more mins). Spread meringue on top of filling all the way to the edges to touch crust.

Bake on lowest oven rack for 20-25 mins. if meringue is browning too quickly, tent with piece of foil.

Chill before serving ( 1 hr at room T and then in fridge).

Pancakes, from Julia Turshen’s small victories serves definitely 2, maybe 4

Ingredients:

• 3/4 c flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 eggs
• 1 tbsp sugar (brown is better)
• 1 cup yogurt or sour cream or ricotta or buttermilk
• butter for cooking and serving

• toppings

  Combine flour, baking soda, salt, sugar in a medium bowl. Add eggs and whisk. Stir in yogurt. It’s ok if the batter isn’t totally mixed – better undermixed than over-mixed. If batter is ridiculously thick, add a tbsp or so of water.

  Heat cast iron pan on medium heat with 1 tbsp of butter. If a sprinkle of water in the pan dances, then it is ready. Add about 1/4 c of batter per pancake. Cook pancakes until small bubbles appear and underside is browned, about 1-2 minutes. Flip and cook until the second side is nicely browned and pancakes don’t look raw, about another minute or so.

  Enjoy with butter, syrup, honey, peanut butter, fruit, more yogurt.

A fridge cleaning exercise with delicious results. Loosely inspired by smitten kitchen and few other recipes that had similar ingredients

Ingredients

• pasta
• snap peas, cut on diagonal
• spinach or other greens
• ricotta
• lemon
• green sauce -pesto or salsa verde or sub for mix of olive oil, chopped herbs, acid, and garlic
• parm, optional
• seasoned breadcrumbs, optional

boil water with a good amount of salt.

zest lemon and add zest to small bowl with ricotta and salt. mix well

cook pasta as directed until there is 2-3 minutes left of cook time. add peas, then greens to boiling water and pasta. let veggies blanch (turn bright green) and then drain. return to pot and add green sauce and toss with a bit of olive oil and black pepper.

serve in bowls with dollops of lemony ricotta and a sprinkle of parm and breadcrumbs

An old reliable from NYT

• 2lb chicken thighs

Marinade:

• 2 lemons (or a couple teaspoons of vinegar)
• 1/2 cup olive oil (or less)
• 1 tsp salt
• 6 cloves of garlic or 2 TBsp of dried onion flakes
• 2 tsp black pepper
• 2 tsp paprika
• 2 tsp turmeric
• 2 tsp cumin
• pinch of cinnamon
• red pepper flakes or chili powder to taste

For cooking:

• 2 red onions quartered

Optional roasted vegetables:

• cauliflower
• eggplant
• more onion
• squash

White sauce:

• minced garlic marinated in lemon juice for a while
• yogurt
• mayo
• salt and pepper

Mix up marinade and add chicken, let sit for 12-24 hrs.

If cooking in oven – preheat to 425. (you can also cook on the grill)

add onions to chicken and toss. put chicken-onion mixture on a sheet pan and cook for 30-40 mins.

In meantime, if making roasted vegetables, cut veggies into large bite-sized pieces and toss in the remaining marinade from the chicken. you might need to add a bit more olive oil and spices if it looks bland, and definitely add more salt. put on a separate sheet pan and cook for 20-30 minutes until done.

After the chicken is cooked through, you can broil the pan of chicken and onions for a bit to get a little bit of char.

Serve with white sauce, sumac, flatbread, veggies, (cucumber) salad, rice (pilaf).

Seafood Cheese Tteokbokki (Spicy Rice Cake) – Korean Bapsang

Seafood Cheese Tteokbokki (Spicy Rice Cake)