Favorite Recipes

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Favorite Recipes

Postby Jesse » Sun Feb 03, 2013 12:31 am

I've been teaching myself how to cook, particularly I enjoy cooking Indian dishes. I wanted to share/have people share some of their favorite dishes & recipes here.

This is definitely one of my favorites, and it's easy.


You can replace the chicken with lentils, and it's awesome.



Another of my favorites.
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Re: Favorite Recipes

Postby justsit » Sun Feb 03, 2013 1:31 am

If you like Indian, have you tried Manjula's Kitchen?
Following her instruction was my first adventure in Indian cooking - everything turned out yummy.
She is a Jain, so everything is vegetarian and she uses no onion or garlic - substitutes asofoetida (hing) and you'd never know the difference. If you've never used hing, watch out! The stuff smells like old socks (seriously!) in the jar, but as soon as it hits the hot oil - voila, essence of onions + garlic. :thumbsup:
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Re: Favorite Recipes

Postby Jesse » Sun Feb 03, 2013 12:59 pm

Yup, after watching her video on making naan, I ended up getting a baking stone, and have been learning to bake also. I had actually been looking for her site, her chole recipe is the one I use and couldn't find it. :thanks:

I have a book that uses asofoetida in almost every dish, I had no idea what it was.



This one rocks :P
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Re: Favorite Recipes

Postby JKhedrup » Sun Feb 03, 2013 1:05 pm

Indian wouldn't be Indian without a good chapati!

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Re: Favorite Recipes

Postby plwk » Sun Feb 03, 2013 2:30 pm

Oh boy, give me Indian and Thai food and I am in Foodvana already :rolleye:

One of favs...

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Re: Favorite Recipes

Postby Johnny Dangerous » Sun Feb 03, 2013 9:47 pm

Gone off cooking things difficult for a while, being from the southwest I dig posole. You can do this vegetarian or with chicken easily too of course:

http://www.santafetravelers.com/santa-f ... an-posole/

Especially if going the vegetrian route, I try a bit of bakers chocolate or mole sauce combined with red chile and garlic....I also like to either add a few veggies, or just chop up a bunch of salad or greens on top for a garnish. If in a pinch just use canned hominy.

This is a good basic recipe you can do alot with.
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Re: Favorite Recipes

Postby Jikan » Sun Feb 03, 2013 11:31 pm

I love a good posole. Or chilaquiles.

Really, you can smother an old shoe in green chile, cover with melted cheese, and dine like royalty.
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Re: Favorite Recipes

Postby Johnny Dangerous » Mon Feb 04, 2013 2:25 am

Jikan wrote:I love a good posole. Or chilaquiles.

Really, you can smother an old shoe in green chile, cover with melted cheese, and dine like royalty.



Ain't that the truth, I remember for years I thought cube steak was amazing until trying it without green chile and cheese:)
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Re: Favorite Recipes

Postby Madeliaette » Mon Feb 04, 2013 2:16 pm

Ahha - another Manjula addict - me too. :twothumbsup: I can cook basic curry as mild, medium, hot or HOT-HOT-HOTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT, the latter preferred by self! :smile: and chapati, but not a lot else til i started watching her vids!
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Re: Favorite Recipes

Postby plwk » Wed Feb 06, 2013 3:04 pm

I was reading through this and it looks good :thumbsup:
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Re: Favorite Recipes

Postby Madeliaette » Sat Feb 09, 2013 2:43 pm

^ Yes, i am also a subscriber to that website!!!! :twothumbsup: I have just bought the cookery book form there - but not explored much yet, as I have been busy.
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Re: Favorite Recipes

Postby seeker242 » Sun Feb 10, 2013 2:37 pm

Tofu Pot Pie is the bomb! :smile:

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Re: Favorite Recipes

Postby LastLegend » Sat Jun 08, 2013 10:00 am

I made my soup concoction today by using soft tofu, carrot, ginger, 100% soy sauce, sea salt, kudzu flour, and vegetable seasoning. :stirthepot:
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Re: Favorite Recipes

Postby lobster » Sat Jun 08, 2013 10:43 am

Yinyana Tea Infusion Recipe

This is one of the easier rasayana teas
as it only takes 6 hours to make.

It is also delicious and uniquely is served in
very small Turkish coffee cups

You require one tea light
and a NEW ceramic oil burner

This is important if you do not follow that advice you might kill yourself
or at best make yourself very ill - The Ceramic burner must be NEW
and have a large pot

Essential oils are mostly NOT for internal consumption and
can be very toxic if taken internally

Keep the candles in the fridge (in a plastic bag so the wick does not absorb moisture)
they burn twice as slowly - trim the wick to 1/4” is also a good tactic

- otherwise your tea will be ready too soon

The Ingredients
In the pot you place:

pinch of nutmeg
cinnamon
clove
cardamon
pepper
sugar
citrus rind
tea
water

Once the tea part is cooked add it to an equal amount of hot milk
I leave out the sugar and add it at this point

It can now be aerated
a whisking is possible

the traditional method is pouring from
one container to another at high speed
(practice with a cup of tea and two cups)
the important thing is the height of pouring
(start close and increase the distance)

This tea was taught to me by Manjushri, it contains water, fragrance, healing, patience etc. and is most acceptable with the metta pulse, which is available now: Prepare and place the tea offering as a representation of the Buddha. Offer prostrations and practice. Holding the hands in the pema prayer mudra at the heart chakra, intensely and single mindedly, visualise Amrita/nectar/Buddha blessing enter the tea.

May all be Refreshed
Last edited by Sherab Dorje on Tue Jun 25, 2013 12:10 pm, edited 1 time in total.
Reason: Removed unverified personal "mantra"
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