Posts Tagged ‘cooking classes nyc’
Paneer is Indian cheese made from coagulated whole milk. Either lemon juice or white vinegar may be used to coagulate the heated whole milk to form the curds. This dish is used as the basis of savory dishes (where pieces are cubed and cooked) and sweet dishes, such as rasmalai. Although packaged paneer may be found in stores, in order to avoid preservatives and other additives, it is best to make it at home. Also, the flavor is fresher and you can make it with organic milk to avoid the antibiotics and hormones.
Ingredients:
- 1.5 gallons organic whole milk
- 3/4 cup white vinegar
Directions:
- Bring milk to a simmer. Stir in vinegar off heat. Let sit for a few minutes.
- Pour mixture over a cheesecloth hanging over a large strainer with a bowl underneath. Let cool slightly. Squeeze out all the whey. Place a brick or heavy cans over the fresh cheese for a few hours. Use right away or refrigerate until ready for use .
Rice Crispy treats are another nostalgic favorite of our childhood days. This recipe replaces the white rice cereal with whole grain crispy brown rice cereal and the marshmallows are made with agave nectar as opposed to refined white sugar. Also, I’ve redressed these childhood faves with some more adult flavors-chocolate amped up with espresso.
Ingredients:
- 2 packets unflavored, powdered gelatin
- 2 teaspoons instant espresso powder
- 1 cup light agave nectar
- pinch of salt
- 2 tablespoons unsalted organic butter
- 5-6 cups (approx.) whole grain crispy brown rice cereal
- 1/2 cup naturally sweetened chocolate chips, divided
Directions:
- Sprinkle gelatin over 3 tablespoons of cold water. Let sit for a minute.
- In the meantime, add 3 tablespoons of boiling water to 2 teaspoons of espresso powder and dissolve well. Pour this espresso into gelatin mixture and stir well to dissolve gelatin.
- Pour agave, salt and gelatin mixture into stand mixer. Whisk on medium high speed for 12 to 15 minutes or until mixture resembles marshmallow crème.
- Meanwhile, melt butter in sauce pan. Add marshmallow crème and stir over low heat until completely melted. Add enough brown rice cereal until all are lightly coated. Add in ½ of the chocolate and stir in until lightly melted into mixture.
- Pour onto sprayed meatloaf pan and press down. Top with rest of chocolate chips, pressing down gently. Let cool, cut into squares, and enjoy! (Refrigerate if you are in a rush for faster setting.)
Spiced Urad Dal Beignets with Apple Butter Filling
Posted by: EatFree
December 14th, 2011 >> Uncategorized
Spiced Urad Dal Beignets with Apple Butter Filling
Can’t imagine a beignet (French doughnut basically) without flour? Well think again! Here is an example of the wonderful versatility one of the native pulses of India, “urad dal” or “black split mapte”. This dal (a type of lentil) is traditionally used to make “vadas” (fritters) in India so I thought why not use it to make a sweet vada—a beignet! If you can’t find this dal in the ethnic aisle of your local grocery store or you’re not blessed with a massive Indian mega-market near you, just look for it online. A pound of this dal will last you a long way.
Ingredients:
- 1 cup urad dal
- ¼ cup demerara cane sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger powder
- ¼ teaspoon nutmeg
- Pinch of sea salt
- ¾ cup apple butter
- 2 tablespoons agave nectar
- ½ cup water (approximately)
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- Vegetable oil for shallow frying
Directions:
- Soak urad dal in water for a minimum of 6 hours or overnight if possible.
- Stir together sugar, cinnamon, ginger powder, nutmeg, and salt and set aside on a plate for later.
- Whisk together apple butter and nectar and store in squeeze bottle in fridge.
- Strain out water from urad dal. Add baking soda and vanilla extract. Blend until thick cake-batter like consistency forms. Add water a little at a time as needed. This will require a few blends.
- Heat oil to 375 degrees.
- Meanwhile whip batter manually with a fork for 3 to 4 minutes or until light and fluffy.
- Using an ice cream scoop, fry batter in hot oil for about 2 to 3 minute per side or until golden brown. You’ll know it’s done when the bubbles dissipate
- Toss in sugar and spices. Poke hole in center of beignet using chopstick and squeeze in filling. Enjoy immediately!
