Category: Asian

from: Donna Hay Magazine March/April 2005

Ingredients
6.5 oz butter, softened
1 c caster sugar (superfine)
4 eggs
2 1/2 c almond meal, sifted
1 c all-purpose flour, sifted
1 t baking powder, sifted
1/4 cup powdered sugar
2.5 c frozen raspberries

Directions
Heat oven to 320. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 min or until light and creamy. Gradually add the eggs and beat well. Fold mixture through the almond meal, flour and baking powder. Spoon the mixture into a 9×12 baking pan lined with parchment paper and greased with cooking spray. Top with raspberries and sifted powdered sugar. Cook for 1 hour, 15 minutes

This may be served with whipped cream but is just as good alone.

from: Savoring the Spice Coast of India

Ingredients
1 C thoor dhal, masoor dhal, or yellow split peas
2 T vegetable oil
1/2 t mustard seeds
1 dried red chili
10 fresh curry leaves (optional)
1/2 C chopped onion
1 t minced garlic
1/2 t ground cumin
1/4 t ground turmeric
1/8 t ground cayenne pepper
1 t salt
1 t fresh lemon juice
1 t ghee

Directions
In a large bowl, wash the dhal in several changes of water; drain. Place the dhal and 2.5 C water in a 2-qt saucepan and bring to a boil. Reduce to a simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas) or until the water is absorbed and the peas break up under pressure from the back of a spoon. Check to make sure it doesn't boil over.

When the dhal has finished cooking, heat the oil in a frying pan. Add the mustard seeds to the oil and heat until they pop. When the popping subsides, toss in the dried red chili and curry leaves . After a few seconds, add the onion and fr y until light brown. Put in the garlic and fry for one minute. Next, add the ground cumin, turmeric and cayenne and fry for a minute more. Stir this mixture into the dhal along with 1/2 cup water and the salt. Partially ocver and continue simmering another 10 minutes, adding more water if the mixture is too thick. It should be the consistency of thick pea soup. Remove from the heat.

Stir in the lemon juice and ghee to taste.

from: Donna Hay Magazine March/April 2005

Ingredients
6.5 oz butter, softened
1 c caster sugar (superfine)
4 eggs
2 1/2 c almond meal, sifted
1 c all-purpose flour, sifted
1 t baking powder, sifted
1/4 cup powdered sugar
2.5 c frozen raspberries

Directions
Heat oven to 320. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 min or until light and creamy. Gradually add the eggs and beat well. Fold mixture through the almond meal, flour and baking powder. Spoon the mixture into a 9×12 baking pan lined with parchment paper and greased with cooking spray. Top with raspberries and sifted powdered sugar. Cook for 1 hour, 15 minutes

This may be served with whipped cream but is just as good alone.

from: Savoring the Spice Coast of India

Ingredients
1 C thoor dhal, masoor dhal, or yellow split peas
2 T vegetable oil
1/2 t mustard seeds
1 dried red chili
10 fresh curry leaves (optional)
1/2 C chopped onion
1 t minced garlic
1/2 t ground cumin
1/4 t ground turmeric
1/8 t ground cayenne pepper
1 t salt
1 t fresh lemon juice
1 t ghee

Directions
In a large bowl, wash the dhal in several changes of water; drain. Place the dhal and 2.5 C water in a 2-qt saucepan and bring to a boil. Reduce to a simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas) or until the water is absorbed and the peas break up under pressure from the back of a spoon. Check to make sure it doesn't boil over.

When the dhal has finished cooking, heat the oil in a frying pan. Add the mustard seeds to the oil and heat until they pop. When the popping subsides, toss in the dried red chili and curry leaves . After a few seconds, add the onion and fr y until light brown. Put in the garlic and fry for one minute. Next, add the ground cumin, turmeric and cayenne and fry for a minute more. Stir this mixture into the dhal along with 1/2 cup water and the salt. Partially ocver and continue simmering another 10 minutes, adding more water if the mixture is too thick. It should be the consistency of thick pea soup. Remove from the heat.

Stir in the lemon juice and ghee to taste.

from: Everyday Food

Ingredients
2 T butter
1 pound french-cut green beans
1 T chopped fresh dill, or 1/4 t dried

Directions
To prepare beans, trim both ends with a paring knife or snap off. Cut beans in half into approximately equal size pieces, then carefully split each bean in half length-wise. Or just skip this and buy frozen beans already prepared for you.

Bring 1 T butter and 1/2 C water to a boil in a large skillet. Add beans. Cover; cook over med-low heat until tender, about 16-20 min (or much less if you used frozen beans).

Toss with remaining butter a nd dill. Season with salt and pepper. Serve warm.

Nutritional Info (1/4 recipe(
86 cals; 5.9 g fat; 2.1 g protein; 8.1 g carbs; 2 g fiber

from: Food Network

Ingredients
6 ounces water
4 ounces sugar
10 to 12 ounces wine

Directions
Combine water and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool and freeze in an ice cream machine according to manufacturer's instructions.

from: Savoring the Spice Coast of India

Ingredients
28 oz fresh spinach or 2 10 oz. packages, frozen
1/4 C grated unsweetened coconut
1/2 t ground cumin
1/8 t cayenne
1/8 t ground turmeric
1 t salt
1 fresh green chili (serrano or Thai), split lengthwise
2 T vegetable oil
1 t mustard seeds
2 dried red chilies
10-12 fresh curry leaves (optional)
1 cup finely chopped shallots or onion

Directions
Wash and dry spinach and chop finely or drain the thawed spinach and set aside.

In a bowl, combine coconut, cumin, cayenne, turmeric, salt and green chili with enough water (approx 1/4 cup) to make a thick paste. Set aside.

In a wok or large skillet heat the oil over med-high heat. Add the mustard seeds and when they begin to pop, toss in the dried chilies, curry leaves, and shallots and fry for 2 minutes or until the shallots begin to soften, but not brown. Add the spinach and cook, stirring constantly until spinach is tender. Remove from heat and taste for salt. This curry is something like a moist stir-fry.