BAINGAN BHARTA RECIPE - NYT COOKING
This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast and mash the eggplant before seasoning it with aromatics, herbs and spices, but its flavor profile is wildly different. Here, turmeric, garam masala and jalapeño add warmth, while the addition of lime juice provides brightness. Serve it as a dip with flatbread (like pita or store-bought roti), or as a main dish with rice and raita.
Provided by Mark Bittman
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
- When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
- Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
- Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
Nutrition Facts : @context http//schema.org, Calories 176, UnsaturatedFatContent 8 grams, CarbohydrateContent 23 grams, FatContent 10 grams, FiberContent 9 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 484 milligrams, SugarContent 12 grams, TransFatContent 0 grams
KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS - NYT COOKING
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
Provided by The New York Times
Total Time 40 minutes
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
- For the muffins, in large bowl, combine dry ingredients. Set aside.
- In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
- Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
More about "substitution for saffron recipes"
VEGETARIAN SHEPHERD’S PIE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine irish
Calories 490 per serving
- Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS - NYT COOKI…
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mediterranean, moroccan
Calories 628 per serving
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
BAKED RICE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine middle eastern
Calories 340 per serving
- Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. Re-cover the dish with aluminum foil, and allow it to sit on the stovetop for another 5 or 10 minutes, then serve.
MASOOR DAL RECIPE | RED LENTILS RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
KETO HOMEMADE SOFT SEED BREAD - RECIPE - DIET DOCTOR
From dietdoctor.com
SHRIKHAND RECIPE (FLAVORED YOGURT) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
SUBSTITUTIONS FOR COOKING - NYT COOKING
From cooking.nytimes.com
IBS RECIPES | IRRITABLE BOWEL SYNDROME RECIPES
From helpforibs.com
BISQUE RECIPES | ALLRECIPES
From allrecipes.com
MASOOR DAL RECIPE | RED LENTILS RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
MILLET RECIPES | ALLRECIPES
From allrecipes.com