Shrimp in green herbs


Shrimps are universally loved in India. There are several varieties , which , I was surprised to see when I went to the wharf with my cousin Suzy , who lives in Mumbai. These shrimp , or prawns , as they are called are so fresh and succulent. Some of them are 6 to 8 inches long!!! The green sauce is called Hara Masala and is my husband’s favorite. Use bread or naan to soak up the sauce.

MASALA

1 bunch cilantro

2 fresh green chilis

2 tsp ginger garlic paste

Salt to taste

 

2 tbs sunflower oil

1/2 tsp cumin seed

1 1/4 lbs jumbo shrimp ,shelled and deveined

Salt to taste

Put ingredients for masala in a blender , puree till smooth.

Heat oil in a wok and tip in cumin seeds

Add green masala and fry 1 -2 minutes.

Add shrimp and salt. Reduce heat and cook until shrimp are done, adding a little water if necessary. The sauce should be thick and smooth . Serve immediately.

Bombay Crisp Garlic Shrimp


Jhinga Kurkure are a real street food , primarily sold on the beaches in Bombay. They are crisp with just the right amount of spice to tickle and satisfy your taste buds.

Monisha Bharadwaj

1/2 tsp turmeric

1/2 tsp chili powder1/2 tsp garlic paste

Salt to taste

1 1/4 lb Large , uncooked shrimp , shelled

Sunflower oil for frying

6 tbs semolina

Mix together all the ingredients of the marinade and gently stir in the shrimps. set aside.

Roll shrimp in semolina and place a few at a time into the oil when it is smoking hot. Reduce the heat and fry the shrimp for a couple of minutes on each side until done.

Remove and drain on paper towels; keep warm while you cook the remaining shrimp.Serve hot

Award winning Eggless crispy sugar cookies


I adore these crisp beauties. They are equally delicious on their own with a cup of tea or as a topping to a dessert. This is an award winning recipe from Mary .B . Heying g, from the Missouri state fair.The dough must be made the day before and allowed to rest.

1/4 lb butter , at room temperature.

3/4 cup sugar

1 tbs heavy cream

1 tsp almond extract

1 1/4 cups flour

1/4 tsp baking powder

1/4 tsp salt

Additional granulated sugar for topping

Cream together butter , sugar , heavy cream and almond extractuntil light and fluffy. Sift together the flour , baking powder and salt. Fold flour mixture into butter mixture. Refridgerate overnight.

Preheat oven to 425*F

Roll the dough out very thin on a lightly floured surface. Cut out desired shapes with a cookie cutter and place on a lightly greased cookie sheet.

Sprinkle with additional sugar. Bake for 5 to 7 minutes.

Cool on wire racks.

The best vegan chocolate cupcakes


Also known as Chocolate Cupcakes for Almost Everybody , featured in the New York Times Magazine . These are some of my all time favorite Vegan cupcakes. They are moist , sweet and dark. The frosting is just simply finger licking good . Enjoy!

Cupcakes

1 cup soy or rice milk

1 tsp vinegar

3/4 cup sugar

1/3 cup vegetable oil

1 1/2 tsp vanilla extract

1 cup flour

1/3 cup cocoa

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

GLAZE

1 cup confectioners’ sugar

1/4 cup cocoa powder , sifted

3 tbs soy or rice milk

Chocolate sprinkles ( optional)

Preheat oven to 350*F. Prepare a dozen muffin cups with liners.

In a large mixing bowl, stir together soy or rice milk, vinegar ,sugar , vegetable oil and vanilla. In another bowl , stir together the flour , cocoa powder, baking soda , baking powder and salt. Stir the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all lumps are gone.

Pour batter into cupcake liners two -thirds full. Bake until toothpick inserted in center comes out clean , about 20 minutes. Cool on wire rack.

When cool whisk all glaze ingredients until smooth and spread glaze on cupcakes . If you choose top with sprinkles.

Pecan Cresents


Crispy , Crunchy , Buttery , this is Judy Rosenberg’s description of these melt in your mouth cookies made with loads of crunchy pecans and rolled in cinnamon sugar just before baking. PERFECTION!!! When my kids were young , I used to bake dozens of these are pack them as gifts for their teachers . They pack and ship well.

Makes about 48 cookies

COOKIE

2 cups all purpose flour

1/2 tsp salt

1/2 tsp ground cinnamon

1 cup (2 sticks ) unsalted butter , at room temperature

1/3 cup plus 1 tbs sugar

1 1/2 tsp pure vanilla extract

1 1/2 cups finely ground pecans

COATING

1/2 cup sugar

1 tsp ground cinnamon

Preheat  oven to 325*. Line several baking sheets with parchment paper .

Sift the flour ,salt and cinnamon together into a small bowl and set aside.

Using an electric mixer on medium speed cream butter , sugar and vanilla in medium bowl until the ingredients are light and fluffy , about 4 minutes. Scrape the bowl with a rubber spatula.

Add the flour mixture and the pecans, and beat on medium low speed for 20 seconds. Scrape the bowl. Then beat until flour and nuts are completely incorporated, about 15 seconds.

Break off generously rounded teaspoons of the dough , and roll them between your palms to form cresents.

In a small bowl , stir together the sugar and cinnamon for the coating. Dip the cookies in the coating and place them 2 inches apart on the prepared baking sheets.

Bake cookies until they are lightly golden and firm to the touch, 30 minutes. Cool completely on the sheets.

Store the cookies in an airtight container at room temperature for up to 3 days .

Shirley’s crazy eggless chocolate cake


I have tried a few “crazy” eggless cake recipes , but , I think this one is best. It is amazingly easy , tender and moist. I love to serve it with Ice cream , whipped cream or use it as a base for other fillings. Either way , I am sure you will not be dissapointed.

Shirley Corriher

Makes one 8 by 8 by 2 inch square

1 1/2 cups (6.6 oz ) spooned and leveled unbleached all -purpose flour.

1 cup ( 7 oz ) sugar

1/3 cup (1 oz ) natural cocoa powder  (not Dutch process )

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp apple cider vinegar

2 tsp pure vanilla extract

1/2 cup Canola oil

1 cup cold water or weak coffee

Arrange a shelf in the lower third of oven . Place a baking stone on it and heat oven to 350*F.

In a 8 by 8 by 2 inch non stick pan Stir together to blend the Flour , sugar , cocoa , salt and baking powder.Poke 2 small holes and 1 large hole in the dry ingredients with the handle of a wooden spoon.. Spoon the vinegar in one small hole and vanilla in the other small hole. If it overflows it is okay.Pour the oil into the large hole. Pour the water over the top and stir to blend all of the ingredients together till smooth. Don’t hesitate to stir . You want to develop some gluten to hold the cake together.

Place the pan in the oven on the baking stone and bake until a toothpick inserted in the center comes out moist , about 30 minutes. Place the cake on a rack to cool in the pan. Garnish with powdered sugar , if desired.

The best Asian style Barbecue Sauce


Barbecue is so great any time of year. During the coldest winter months I use thinner cuts of meat , Fish or Tofu and pan fry them , basting with the sauce as I go along. This sauce was originally called ” Merchant’s Barbecue Sauce ” from Christina Arokiasamy. It freezes very well and can be prepared and stored refridgerated for up to 1 week.

Makes 1 1/2 cups

1/3 cup soy sauce

1/4 cup oyster sauce

2 tbs sweet sauce

1/3 cup ketchup

1/2 cup honey

2 tsp garam masala (available in Indian Markets)

1 tsp ground mustard

Combine and whisk all ingredients together . Store in an airtight container in the refridgerator up to 1 week or 1 month in the freezer.