Kale Caesar salad

http://joannagoddard.blogspot.com/2013/05/the-best-kale-caesar-salad-youll-ever.html

Sesame ginger dressing

ingredients
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
2 cloves garlic, chopped
2 tablespoons honey or brown sugar
2 tablespoons peeled and minced ginger
1 teaspoon toasted sesame oil
preparation

Combine all the ingredients in a blender. Add 2 tablespoons of water. Process until smooth.

Reprinted with permission from Bikini Bootcamp , © May 2007, By Melissa Perlman and Erica Gragg, Broadway Books

Change to rice wine vinegar instead

Khichuri

1 cup rice

1/2 cup yellow and orange daal - soak beforehand

drain in collander

onion, garlic, ginger, bay leaf, cloves, cumin seed - fry - then add rice, daal.

pinches of all masala. salt .75 tsp.

2.5 cups of water.

boil with lid on.

when water getting evaporated, turn down heat.

Tomato sauce

Ingredients

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste
• 3 tsp of sugar
  

Directions

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

Chicken korma

Ingredients

1 cup of blended onion
1/2 cup, or little less, ginger blended
2/3 cup yogurt (stir well to prevent separation)
1 tbsp sugar
salt to taste
1/2 cup beresta
3.4 cardamom
2 small sticks cinnamon
some raisins
1/2tsp of chili powder just for color
2-3 drops of kewra
1/3 cup of rose water

Directions

1. Drain chicken well, no water droplets. some yellow food coloring and salt. Mix well.
2. On high heat, fry chicken - cover to prevent oil splatter. Brown each side and keep aside.
3. Use some of oil from step 2, and mainly fresh oil - fry onion, ginger, dry spices.
4. Once fried, water coming out, put everything else in.

5. When oil starts to rise, add the chicken. Move it around so masala coats every piece.

6. Add kewra and rose water.
7. 2/3 cup to 1 cup of water - put on med.low heat and cover.

Firni

(For Eid - add 1 evaporated milk to this and use half a can of condensed milk only. Use 4 heaping tbsp of rice. Crush after soaking and before adding to milk. Only add kewra after turning off the heat ) 

1L of milk, 1 condensed milk, 3 handfuls of polau chaal - when boiled and melted rice, add sugar and 3-4 cardamom seeds. Also, when gravy like - stop heat. May add some kewra water. Make sure to stir constantly.

SOAK RICE BEFOREHAND!!!! Or else it won’t melt!

If using sweetened condensed milk, make sure to add water to dilute it. 

Add the condensed milk at the end after rice has broken down 

Tomato soup

INGREDIENTS (Nutrition)
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

DIRECTIONS
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.