FMV Curry

This is a family recipe. It’s great for a quick meal. FMV = frozen mixed vegetables.

28 oz bag of frozen mixed vegetables – put in glass container, add water, microwave 5 min

Vaghar:

Oil
Rye
Jeeru
Black pepper
Cashew
Cinnamon (<1”)
Cloves (1-2)
Dhana jeeru

Add diced tomatoes, onions, garlic, ginger, jalapenos.  Sautee.

(if you want blended curry, add an extra tomato). If you don’t have enough tomatoes, use tomato paste. IF YOU WANT BLENDED CURRY, BLEND THE MIXTURE NOW!!

Add FMVs.

(if you want creamy curry, add sour cream, yogurt, whipping cream or coconut milk).

Boil.  Add garam masala to taste.

Add sugar if tomatoes are tart.

Enjoy with rice or naan.

If you want a more hearty meal, open up a can of garbanzo beans and add it to this curry. Or pick up a packet of paneer, grill it on your stove, and toss it into this curry. Both will taste great.

 

Mexican Red Rice

INGREDIENTS

SERVINGS 6 UNITS US
1 cup uncooked rice (not instant rice)
2 tablespoons oil
2 garlic cloves, minced
1 medium white onion, chopped
2 ripe plum tomatoes, seeded and chopped
1/2 chopped and seeded jalapeno or green chile or green pepper (optional)
1 (8 ounce) can tomato sauce
1 cup chicken or beef broth or vegetable stock or water
1 tablespoon chili powder
3⁄4 teaspoon salt

DIRECTIONS

Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
Add the garlic, chopped onion, and chile and sauté until the onion just begins to brown.
Add the tomatoes, tomato sauce, broth, chili powder and salt, lower heat and cover.
Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes.
Fluff with a fork and serve.

Cypriot Tomato Cous Cous Meze

Ingredients:
1 c Bulgar Wheat
1/2 c vermicelli
1 onion, chopped
4 glasses water
3 tbspn tomato puree (or more to taste)
2 vegetable or chicken stock cubes (or more to taste)

Directions:

Fry onion in small amount of oil in a large saucepan.
Add the vermicelli, tomato puree, stock cubes and a little of the water.
Stir well and boil for two minutes.
Add the rest of the water and bring back to the boil.
Add the bulgar wheat, stir and immediately take the pan off the heat.
Cover with a tea towel and leave to absorb the liquid
Can stir every five minutes or so to fluff up.

Tomato Salad

Okay, I’ve been having cupcakes for breakfast the past few days, I need to switch gears to something healthy.

The key to this recipe is the quality of the tomatoes. The recipe aims to bring out the natural flavor of the tomatoes, not disguise them with too many spices or dressings.

Recipe is for one person. Scale up accordingly.

Ingredients are approximate, as tomato sizes and personal preferences vary. If you’re not sure, start out on the low end, and slowly add more, tasting as you go, until it’s just right for you.

Ingredients:

1 tomato (vine ripe, campari, roma, whatever as long as it is fresh and yummy – you can tell it”s good if you slice the tomato open and it actually smells like tomatoes in your kitchen)

1/2 – 3/4 tsp sugar (to taste)

1/4-1/2 tsp salt (to taste)

1/4-1/2 tsp cumin powder (to taste)

1/8 tsp asafoetida (DO NOT ADD TOO MUCH OF THIS!!!!!!!)

twist of lemon or lime (if you like, it’s totally optional)

Directions:

Slice or dice tomatoes into bowl. Add all the ingredients to the tomatoes.

Mix well. Enjoy.