Showing posts with label blender. Show all posts
Showing posts with label blender. Show all posts

Apr 15, 2016

Vegan Green Goddess Dressing


cilantro bell pepper onion ginger dressing vegetarian creamy easy

This vegan version of the classic Green Goddess dressing is just as smooth, creamy, savory, and vibrantly green in color and flavor as the original! Traditionally this dressing is made with herbs and anchovies on a decadent base of sour cream and eggy mayonnaise. This recipe replicates those bold, lush, and bright flavors with a more health conscious blend of ginger, garlic, bell pepper, lime juice, and your choice of oil.


Truth be told, when it comes to chutneys and dressings Bibi usually just chucks whatever looks good fresh from the garden into the mixie and hopes for the best. This was definitely a very happy accident! I've made this several times with olive oil, tahini, sunflower seed oil, rice bran oil, and it is always delicious1 It mixes up to that gorgeous green you see in the photos and is every bit as luscious as the original. Don't let that chili pepper in the photo fool you, this dressing is not hot. Serve drizzled over leaves of romaine, a wedge of iceberg lettuce, as a dip for crudité, or perhaps even as a dip for samosas or pakoras!

Ingredients:
1 large bell pepper/capsicum, seeds and white membranes removed, roughly chopped
1 inch piece of fresh ginger/adrak, roughly chopped
1-2 cloves of garlic/lahsun
1/2 C onion, roughly chopped
1-2 green chilis/hari mirch, roughly chopped
1 TBS lime/nimbu juice
2 TBS oil of your choice (or tahini)
1&1/2 C cilantro/dhania leaves & stems, cleaned and roughly chopped
1 tsp salt

Here's what to do:
1) Blend or grind all ingredients to a smooth emulsion in mixie, blender, or food processor. Salt to taste and keep in refrigerator in airtight container until ready to serve.



Helpful Hints:
I have yet to try this with an avocado blended in, I bet that would be superb!


Mar 1, 2016

Tamatar Dhania Chatni (Tomato and Cilantro Chutney)

Tamatar Dhania Chatni Tomato and Cilantro Chutney

Ever the iconoclast, Bibi whizzed the ingredients of her favorite Mexican salsa through the mixie. "Et voila!" she had a delicious chutney! Yes, it tastes every bit as good with tortilla chips and atop tostadas as it does with rice and chapattis. A brilliant "fusion" dish you say? Nah, just a classic, piquant, combination of fresh herbs, fruits, and vegetables that always reminds me of summertime in my native California. You simply can't improve on that. It's also fat free, vegan, vegetarian, paleo, halal, gluten free, and probably some other hip things I don't even know about. But most importantly, it is "que delicioso!"

Tamatar Dhania Chatni Tomato and Cilantro Chutney

Ingredients:
2 tomatoes, roughly chopped
1 C cilantro/dhania, roughly chopped
4 green chilis/hari mirch
4 garlic cloves/lahsun
1/4 C onion, roughly chopped
1 TBS lime juice
1 tsp salt

Here's what to do:
1) Place all ingredients in mixie, food processor, or blender and grind until smooth. Salt to taste. Store in an airtight container in the refrigerator for up to 1 week.
Tamatar Dhania Chatni Tomato and Cilantro Chutney
The mighty mixie mixes chutney!
Helpful Hints:
Feel free to adjust the proportions of the ingredients to suit your tastes and what you have on hand. This recipe is practically "un-screw-uppable," within reason of course.

Feb 17, 2016

Pudina Dahi Chatni (Mint & Yogurt Chutney)

mint yogurt chutney esi

It's a veritable mint-a-palooza in Bibi's garden these days. So let's just show that mint who's boss and whip up a tasty chutney. Fresh, savory, and slightly tart this chutney pairs well with kebabs, tandoori, or just about any lamb, mutton or chicken curry you can think of. 

Ingredients:
1 C fresh mint/pudina leaves, tightly packed
1/4 C onion, roughly chopped
1/4 C yogurt/dahi
1/4 C bell pepper/capsicum, roughly chopped
2-3 garlic cloves/lahsun
2 tsp ginger/adrak, minced finely
2 tsp lime juice
2-3 green chilis, chopped
1 tsp salt

Here's what to do:
1) Place all ingredients in a mixie, food processor or blender and grind until smooth. Salt to taste. Keep in an airtight container in refrigerator until ready to serve.





Feb 2, 2016

Tamatar Bhindi (Okra with Tomatoes)

indian recipe east okra tomato curry

"Bhindi" means okra and "tamatar" means tomatoes. Okra is simmered until tender in a rich and spicy tomato sauce in this easy to make dish. Bold with the flavors of Indian spices but mild in heat this recipe pairs well with rice, rotis, or chapattis.

Ingredients:
3 C okra/bhindi (fresh or frozen and thawed), chopped into 1/2 inch rounds
2 onions, sliced thinly into half moons
2 tsp garlic/lahsun paste
1 tsp cumin/jeera seeds
3 TBS cooking oil of your choice
Grind until smooth for masala sauce:
3 tomatoes/tamatar, about 1&1/2 C roughly chopped
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne)
2 tsp ground cumin/jeera
2 tsp ground coriander/dhania
1/2 tsp tumeric/haldi
1 tsp salt
1 C water
Here's what to do:
1) Grind all ingredients listed under masala sauce until smooth in mixie, food processor, or blender until smooth. Set aside. (If you don't have a mixie, food processor or blender just chop the tomatoes finely and mix with ground spices.)


2) Heat oil in heavy bottomed skillet or kadhai for 5 minutes. Add onions and fry until beginning to brown. Add garlic and cumin seeds, fry for 2 minutes.


3) Add chopped okra, stir well.


4) Add tomato mixture to fried onions and okra, stir well. Allow to simmer for 8-10 minutes uncovered. Stir occasionally, if mixture begins to stick or scorch add another 1/4 C water.


5) Keep simmering until most of liquid has evaporated, okra has cooked to desired tenderness, and oil has separated from the sauce. Salt to taste and serve. 



Dec 7, 2015

Tips & Tools: The Mixie With The Moxie


Introducing the thoroughly modern mixie:


mixie panasonic
Taa Daaaa!!


This is the mixie, the marvel of the modern south Asian kitchen that Bibi keeps banging on about in the recipes on this blog.  Glorious, is it not?  This fantastic machine is also commonly known as a "mixer grinder" on the Subcontinent. Your poncy western food processors & old fashioned blenders can't compete with the adroit engineering of this kitchen beast. As you can see the "jars" are of sturdy stainless steel & the rubber flanged lids are some sort of clear "scratch resistant" unbreakable polycarbonate. The electric mixie has largely replaced the drudgery of using a good old mortar & pestle or traditional "sil batta" in most kitchens of the Subcontinent. (The "sil batta" is a vertical version of the mortar & pestle with the "sil" being a large, flat, ridged stone tablet upon which spices are ground with a heavy stone rolling pin called a "batta.")


Clearly this polycarbonate lid is neither unscratched nor unstained after 6 yrs of use.

The interior looks like a blender on both large & small jars. Those blades are Panasonic's patented "Samurai Blades" & those jars are patented "Flow Breaker Jars."  Wow, huh?


Both jars are better at "wet grinding" rather than dry.
Supposedly the smaller jar is for grinding spices. Unfortunately the small jar only partially & rather unevenly grinds spices. This sort of 'coffee grounds' texture is actually fine for most Desi dishes. Mostly I use the small jar for pureeing garlic & ginger or grinding small amounts of almonds, cashews, or walnuts to a 'whole meal' texture or paste. If I wish to grind spices to powder I use an electric coffee grinder.

The large jar is great for grinding chutneys, yogurt based marinades, making lassis & raitas, or pureeing things like onions, bananas, pumpkins, chicken livers, & persimmons. In a pinch, I've even ground small amounts of wheat to flour & granulated sugar to powdered sugar in the large jar also.

Stainless steel is preferred for most food related appliances & dish ware in south Asia as it is unbreakable, does not absorb food odors, easy to clean, & does not stain (DUH). The cuisines of the Subcontinent often require the use of strongly pungent spices which often stain & imbue their odors in plastics- (turmeric & saffron stains are near impossible to get out & the smell of fenugreek/methi, garlic, & hing/asafoetida is also). You can see by the pale yellow staining of the polycarbonate lids this mixie has seen it all.

Some helpful tips when choosing a mixie-


1) Be sure it has at least 550 watts voltage. You will need it.

2) Choose a mixie with a "double safety locking system" like my Panasonic SUPER MIXER GRINDER pictured here.  This mixie will not run unless the cap & the base are locked & secured.  I had a previous mixie that had lids that didn't lock but were simply secured by the tenuous grip of the rubber flange.  This would result in a 3-4 foot geyser of whatever was being mixed or ground spewing everywhere. You would have to press down on the lid FIRMLY the entire time you used the mixie to prevent this mess.

3) Just buy the basic model with 2 stainless steel jars. You can now buy mixies with juicers, gallon sized jars, food processing jars with various blades, see through polycarbonate jars, & a lot of other crap you'll never use & don't have room to store. 

4) Buy a black mixie.  Between the heat, the dust, the humidity, the spices that stain, & the near constant frying that goes on in a Desi kitchen - a white mixie will not be white for very long. I have to take a toothbrush & a mixture of dishwashing soap & vinegar to my white mixie weekly to keep it looking decent.


And remember,
Keep Calm & Curry On!




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