Category Archives: Quasi-recipes

Quasi Eastern Mediterranean recipes

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

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Chiles! Salsa, sambal, chutney

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

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pooshini/petha/ash-gourd/Benincasa hispida

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

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Dhansak: Ingredients like sambhar, but not the sequence

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

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