Category Archives: Quasi-recipes

Quasi Eastern Mediterranean recipes

Posted on October 20, 2022 by rgeeta

Modified from ‘The Cooking of the Eastern Mediterranean” Paula Wolfert Pomegranate molasses: Two cups fresh pomegranate juice; 1/3 cup sugar (I added less, brown sugar); 1/3 cup lemon juice (I added lime juice). Boil, reduce to abt 1/3 cup–rather, to … Continue reading →

Posted in Quasi-recipes | Leave a comment

Chiles! Salsa, sambal, chutney

Posted on March 27, 2017 by rgeeta

Ever since I got a fresh supply of assorted chiles from Oaxaca about a year ago (thanks to a kind niece, her husband and son), I’ve had in mind a meal–an assortment of salsas, each made using a different chile. It … Continue reading →

Posted in Food, Quasi-recipes | Leave a comment

pooshini/petha/ash-gourd/Benincasa hispida

Posted on September 19, 2015 by rgeeta

However small a fruit one buys, it is always large. That is, lots to experiment with. Much modified recipe for Kairi Chi Amti to make a Pooshini Chi Amti. Chop up ash gourd; cover with a suspension of coconut milk + red … Continue reading →

Posted in Food, Plants and People, Quasi-recipes | Leave a comment

Dhansak: Ingredients like sambhar, but not the sequence

Posted on September 6, 2015 by rgeeta

10 July 2015 A sketchy summary, just to remind me that it ain’t as complicated as it seems. Basic steps: Pressure cook Dal mix + Veggies mix + masala; mash it all up Saute in ghee whole garam masala, onions … Continue reading →

Posted in Food, Quasi-recipes | Leave a comment