sabina k.i. lazarz-daniels
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indian flatbread

7/26/2014

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2 cups finely ground yellow corn flour
1/2 cup all-purpose flour
3/4 teaspoon salt
1-inch of fresh ginger, grated
2 fresh green chiles, jalapeno or serrano, chopped
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1-1 1/4 cups warm water
1 tablespoon butter, melted
1 tablespoon canola oil

  1. Combine corn flour, all-purpose flour and salt in a medium bowl. Mix in ginger, chiles, onion and cilantro.
  2. Drizzle warm water over the mixture, a few tablespoons at a time, stirring it in as you go, until the mixture starts to come together and form a ball. Turn the dough out onto a lightly floured surface. Gently knead until a soft dough forms. Divide the dough into 12 portions and shape each into a ball. Keep the balls covered with plastic wrap or with a slightly damp paper towel.
  3. Combine melted butter and oil in a small bowl, have handy near the stove.
  4. Coat a small nonstick skillet with cooking spray and heat over medium heat. Place a ball of dough between sheets of wax paper. Press it down to form a patty, then roll it out into a 1/8-inch-thick disc, 4 to 6 inches in diameter. 
  5. Gently peel the dough off the paper and add it to the hot pan. Cook until the underside is light brown in spots, 1 to 2 minutes. Flip it over and cook for 1 to 2 minutes more. Brush the top with butter-oil mixture and flip it over to sear it, about 30 seconds. Repeat with the other side. 
  6. Repeat with the remaining dough. Serve warm.
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shrimp sautee with indian spices 

1/9/2013

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1/2 tsp cumin
1/4 tsp coriander
1 tbsp evoo
1 1/2 lbs shrimp, peeled, deveined and patted dry
crushed red pepper, to taste 
Salt & pepper, to taste
2 tbsp minced shallot
5 large cloves garlic, minced
1 1/2 tbsp minced peeled ginger
2 tsp curry powder
1 28-ozcan plum tomatoes (with juices)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small zucchini, cut into 1/2 inch sticks
1/2 cup chopped cilantro 
1 tbsp lemon juice


  1. heat oil in a large skillet over medium-high heat. add shrimp and crushed red pepper to taste and cook, stirring occasionally, until the shrimp turn bright pink, 2 to 3 minutes. season with salt and pepper and set aside.
  2. to the pan add shallot, garlic, ginger, curry powder and the cumin and coriander. cook, stirring, until the shallot is lightly browned, about 1 minute. stir in tomatoes, and break them up with a spoon. add the peppers and zucchini. cook the mixture over medium heat, stirring, until the sauce is slightly thickened, 8 to 10 minutes. 
  3. add the reserved shrimp, cilantro and lemon juice to the pan and heat through.
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bisia's bites: meatloaf - with indian twist

9/27/2011

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i like to experiment with meatloaf. too often its too bland and too boring, but it has so much potential. just need to get creative and doctor it up. i have a great latam version. this time - i tried an indian twist. and this aint yo mama's meatloaf! amazing - delicious with deep flavor. i serve it below with garlic-thyme sauteed mushrooms (shiitake, portabello, and button), and bacon of course, reduced with white wine.
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1/2 cup rice
1 zucchini, shredded using the large holes of a grater
1 tbsp evoo
1 tbsp minced fresh ginger
2 cloves garlic, minced
1 yellow onion, finely chopped
2 celery stalks, finely chopped
1 tbsp curry powder
2 tsp worcestershire sauce
1 tsp salt
1 lb lean ground beef
1 egg
1/3 cup mango chutney, plus more for serving

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1.  cook half a cup of rice and set aside allowing to cool.

2. meanwhile, squeeze any excess moisture from zucchini. heat oil in a large skillet over medium heat. add ginger and garlic and cook, until fragrant, 30 seconds. Add onion, celery and the zucchini; cook, stirring, until softened, another 10 minutes. stir in curry powder; cook 1 minute. stir in worcestershire sauce and salt. let cool for 15 minutes.

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3.  preheat oven to 350°f. coat your bakeware of choice (i like to use the indivudual serving size) with cooking spray.

4. transfer the cooled rice as well as vegetables into a bowl with the meat, add an egg and gently mix until just combined. place the mixture into the pan and spread chutney evenly over the top.

5. bake about 45 min or until an instant-read thermometer inserted into the center of the meatloaf reads 165°f. serve with additional mango chutney, if desired.

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    bisia's bites

    cooking and great food are another passion of mine. follow my culinary adventures.

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