It is the kind of afternoon that hints at spring. Najmieh Batmanglij is in her element -- cooking in the large room graced with tones of honeyed oak, smooth stone relics and the sunlight from a wall of windows at the back of her Washington home. She likes the CD of Iranian music turned way up; the aromatics are already at full volume. Wafts of burbling basmati rice and saffron-infused rosewater draw guests close to the long butcher-block counter, where bowls of bitter oranges and round trays of sprouted lentils herald the approach of Nowruz, the Persian new year. The Iranian native says it's time for her to make some noise -- two grown children, more than three decades and several cookbooks after she and her husband, Mohammad, came to America in exile. Naj, as she is affectionately know...
... rockfish (4- or 5-pounds), scaled, butterflied and skin scored (may substitute 2 thick, skin-on f... (may substitute melted unsalted butter or ghee), divided. 4 medium cloves garlic, cut into thin s...
It was time to break the fast, and Madhuri Jha did it with sizzle. The sizzle of fried fish.
... were historically cooked in clarified butter or milk. But turn just south to fertile Gujarat, a...Ghee (clarified butter). Mustard oil (key in fish curri...
Judging by the number of cookbooks delivered to my desk every week, it is clear that people are hungry for recipes and stories about food and cooking. For this weekly column, I make one or more of the recipes in my home kitchen from the most intriguing of these cookbooks, and offer my take on both the book and the recipes. For many of us, there's little ambivalence about Indian food. Ask someone if they enjoy it, and you'll likely get one of two responses: "I love it" or "I hate it." Those on the negative side of the fence may, sadly, have experienced only mediocre curries and leaden pakora -- the vegetable fritters that are a popular Indian street food and, when made properly, are light and crisp (the cuisine will be highlighted during Diwali, "the festival of lights" on Oct. 26). But ...
...3 teaspoons salt. 2 tablespoons oil or ghee (clarified butter). 1 large onion (about 1/2 pound...
Let's face it. Many of us could add a few more vegetables to our daily meals, aside from ketchup and fries. Marcia Vanderlip/Tribune
...6 cups water. 2 tablespoons ghee (clarified butter oil, see notes). 1 small onion o...
The Local Flavor By Stephen Kopfinger / Sunday News Correspondent
...For the tadka:. 1 ounce clarified butter (ghee) or oil. Pinch of asafetida powder (hing). 1...
Recipes Easy Recipe for Veggie Kraut
... tablespoons organic, unrefined coconut oil, ghee or butter. Two 10-ounce packages of frozen lima be...
If you're looking for a spinach recipe that's a little different, this side dish is for you. It borrows spices from Indian cuisine, with the cumin and mustard seeds, and the garnish of toasted coconut. The optional sliced asparagus may seem a little odd, but it works.
... vegan, as long as you make it without the butter or ghee, and use the oil instead. To complete a ve...
...* Algal Oils . * Fish Oils . * Butter, Butter Oil, and Ghee . For more information visit...
Cooked lentils might not look that glamorous in photos, but, duly seasoned, they make a delicious statement at mealtime. If you don't have lentils in the pantry, you are missing out on some tasty, healthy and cheap eats. We recently replenished our stash of lentils after a long winter that called for many pots of spicy lentil soup, some with turkey sausage or lamb, and many vegetarian-style. Photo by Marcia Vanderlip/Tribune
...4 cups water. 2 tablespoons ghee. 1 tablespoon fresh, ginger minced. 3 large cloves... ghee or olive oil with a pat of butter. 1 onion, chopped finely. 2 garlic cloves, finely ...
Poori cups whole-wheat flour
...1/2 cup cashew powder. 2 tablespoons butter. Over medium heat, dissolve sugar in milk in a pan...2 tablespoons melted ghee (clarified butter). Oil for deep frying. Combine b...
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