Posts Tagged ‘tomatoes’

Channa Masala (Chole) Variation

My mom is the greatest chef in the world. It is official. Because she is the greatest chef in the world, she has these magical amazing recipes. So I took her recipe for channa masala and made it for dinner tonight. It involves a blender. Need I say more?

I forgot to take a picture – but the masala, when you’re done blending it, should be an orangey-reddish color. Less red, more orange, slightly pink. Coral?

Channa Masala

In blender, grind together:

  • 1/2 cup channa (a.k.a. chickpeas, garbanzo beans)
  • 4 cloves garlic
  • 1 inch ginger root
  • Fresh & dried chili
  • Some jeera (cumin seeds)
  • Some somp (looks like cumin seeds, but they’re green)
  • Piece of coconut
  • Poppy seeds
  • 1/2 small Onion
  • Brown sugar
  • 1/2 cup tomato paste
  • 1-2 cups water

Other ingredients:

  • 1 large potato, diced to size of chickpease
  • 1-2 cans garbanzo beans
  • Onion, diced
  • Several cloves garlic, minced
  • 1/4 inch ginger root, sliced
  • Tomato, diced
  • Salt
  • Garam masala
  • Coriander (cilantro)
  • Turmeric
  • Cinnamon stick
  1. In a large saucepan, fry minced garlic, sliced ginger, onion, cinnamon, and salt.
  2. As onions are finished cooking, add the potato & turmeric.
  3. Add the tomato when potatoes are halfway cooked.
  4. When the potatoes are fully cooked, add channa, salt, and garam masala.
  5. Add masala from blender into saucepan, a little at a time. Don’t add too much.
  6. Freeze extra masala.
  7. Serve with chapathis, naan, or rice.

ENJOY!

I know this is the second channa masala recipe I’ve posted (here’s the first), but that just shows that there are many variations to the same dish. Have you ever made chole/channa masala? How do you make it?

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Baking a Pizza from Scratch!

It’s dinnertime in the Viesh Household and homemade pizza’s on the menu.  Originally, when I came up with this idea, I decided to get pre-made crusts, and Jack & Karen agreed:

premade

but then, Alex jumped up and down about making the crust from scratch, so we used this recipe:

Pizza Crust

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose, unbleached flour (about 2-2 1/2 cups of flour per pizza)
  • 2 tablespoons olive oil (add one tbsp. at a time. You don’t want the dough to be sticky or too dry)
  • 1 teaspoon salt
  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine 2 cups flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat/kneed well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 425°F (175°C).
  3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Drizzle olive oil on the dough and bake for 5-8 minutes until the dough is slightly golden brown.
  4. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 12 minutes.

alexdough

Pizza Toppings

  • Mozzarella Cheese
  • Parmesan Cheese
  • Pizza Blend: Mozzarella & cheddar blend
  • Spinach leaves
  • Minced Garlic/Garlic Salt
  • Green peppers
  • Tomatoes
  • Oregano
  • Basil leaves
  • Crushed Red Pepper

toppings

I topped the pizza half & half, because Jack couldn’t eat the real garlic and he didn’t want spinach or too many peppers, and I left out peppers on part of the pizza because Jason can’t stomach them.

topped

We baked the pizza for somewhere between 10-15 minutes with the oven preheated (for 12 minutes at least) to 425°F, until we got… DELICIOUS:

BAKED

It looked so good and smelled so delicious it got sliced before I could take a picture. Here’s Jason & Jack with their slices:

jason

jack

And I have leftovers for tomorrow! YAY!

  • Have you ever made pizza from scratch?
  • How did you make it?
  • What kinds of toppings did you put on it? What blend of cheese did you use?
  • Most importantly, have any of you made pizza sauce from scratch?

Baked Vegetable Frittata

The Frittata.  When I was in Copenhagen this past summer, my friend Jason introduced me to this Italian vegetable and egg dish.  Since then, I’ve discovered  numerous recipes for making frittatas, realized that each calls for the vegetables to be cooked differently, the eggs to be poured in at different times, and for the dish to be baked or broiled or cooked differently.  Alton Brown of the Food Network has a carnivorous version of the frittata recipe, for those of you cooking for a mixed party.

Because it’s slightly different from the allrecipes.com Potato and Vegetable Frittata Recipe, I’m providing Jason’s frittata recipe, which in all honesty, knowing Jason, he probably improvised the majority of it.

Potato and Vegetable Frittata

  • Large Pyrex-style oven safe glassware
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/2 cup onion, sliced in rings
  • 1/2 cup diced green bell pepper
  • 1 zucchini, sliced in thin circles
  • 2 cups potatoes, sliced in thin circles
  • 1 cup fresh tomato, sliced in rings
  • 6 eggs
  • 1/2 cup heavy cream, 1/4 cup whole milk
  • Salt and pepper , roughly ground from peppermill
  • Dried oregano
  • 1 pinch cayenne pepper
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  1. Preheat your oven; set it to broil.
  2. On a frying pan, heat oil and saute the onions and garlic over a low heat until the onions begin turning clear and the garlic begins turning golden. Remove from the heat.
  3. Beat the eggs with the salt, pepper, oregano, and cayenne in a separate bowl.  Mix in milk and heavy cream.
  4. Arrange the vegetables in the Pyrex (ours was an oval shaped dish). Cover the bottom of the dish with one layer of potato circles, arranged in a spiral of overlapping potato slices. Next, layer the zucchini and tomatoes,  then pour the bell peppers over the tomatoes.  Take the onions and garlic off the pan and top off the vegetable stack.
  5. Pour the egg/milk mixture over the vegetables, leaving a 1/2 inch or an 1 inch between the top of your vegetables/eggs and the top of the dish.
  6. Sprinkle the mozzarella and Parmesan cheeses over the mixture.
  7. Place dish in the oven and let bake/broil for about 45 minutes.  I think it took an hour for our eggs to set completely in the middle, but it really depends on your oven.  Check the dish at 30 minutes, because it could be fully cooked.
  8. When the eggs are firm and have started to brown around the edges, remove from oven and check center of dish to see if it is fully cooked.
  9. Cut into wedges and serve with hot sauce.

Enjoy!

  • What about you? Have you ever made a frittata?
  • Did you roast the vegetables beforehand?
  • What side dishes do you usually serve with frittatas?

Tacos! Burritos! Comida Mexicana!

Replace the beef with beans. No, really, I don’t want any meat.

taco spread

Lettuce, tomatoes, onions, refried beans, guacamole, sour cream, Mexican blend cheese, Old El Paso Taco Shells, and Sweet Leaf Iced Tea

tacos
Delicious, Vegetarian Hard-Shell Tacos!

I am secretly (or not-so-secretly now, oops!) in love with Mexican food.

Unfortunately, many Mexican restaurants lack for a vegetarian selection, and sometimes I’m worried that meat accidentally fell into my tacos or burritos. The good news is, all the ingredients (yes, I realize they aren’t as authentic as if they were homemade) are readily available at any supermarket and preparation of these dishes is rather simple.  So tacos can be made at home! If you’re feeling particularly ambitious, you could fry the beans yourself instead of buying the canned kind.

The basic ingredients are listed above. I like to add Cholula hot sauce and red salsa to my tacos as well, but unfortunately, I forgot to pick up those ingredients tonight, and I apparently ran through all my hot sauce without realizing it. I piled in the refried beans – which are much better heated on the stove in a saucepan rather than in a microwave oven, sour cream, lettuce, onions, tomatoes, guacamole, and cheese (in that order), and voilà! Tacos!

Warning though: tacos tend to fall apart as you eat them… but that just means you have taco salad on your plate when you’re finished eating what managed to stay in the taco shell.  More taco? Most excellent!

 

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