Cook Without Book

Prep Time:  10 minutes Cook Time:  39 minutes Total Time:  49 minutes Yield:  Makes 4 servings (serving size: 1 quesadilla)          Ingredients 2  medium sweet potatoes (1 pound total) 1 cup   red-wine vinegar 1/2 cup   sugar 4  black peppercorns 1  large red onion, sliced 1/4 teaspoon   kosher salt 1/4 teaspoon   freshly ground black pepper 8  (6-inch) flour tortillas 5 cups   baby spinach (about 4 ounces) 1 cup   shredded part-skim mozzarella 4 teaspoons   olive oil Preparation 1. Microwave potatoes on high until tender (about 15 minutes). 2. Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool. 3. Split cooked potatoes open with a...

Ingredients 1 pound   dried rice-stick noodles 5 cups   low-sodium beef broth 5 cups   water 6  scallions (2 halved, 4 sliced) 4  slices fresh ginger, smashed 2  whole star anise 3  black peppercorns 3/4 teaspoon   salt, divided 2  duck breast halves (2 lbs) 1/4 teaspoon   black pepper 1 1/2 cups   fresh mung bean sprouts                 Prep Time:  30 minutes Cook Time:  40 minutes Yield:  Makes: 8 servings (serving size: 1 1/4 cups broth, 3/4 cup noodles, 2 1/2 oz duck) Preparation 1. Bring a large pot of  to boil. Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside. 2. Add to pot broth, water, scallion halves, ginger, anise, peppercorns, and 1/2 tsp salt. Boil, then let simmer. 3. Put a large ovenproof skillet in center of oven; heat to 400°F. Pat duck dry. Using tip of knife, score skin in a crosshatch,...

Coconut Rice with A very different and unusual rice made in coconut milk, with fenugreek seeds adding to the taste and health. A perfect rice dish for elderly people, due to its high fiber and iron content. Very good in diabetes. . Preparation Time:  15 mins Cooking Time:  30 mins Makes 2 to 4 servings Ingredients 1 cup   soaked rice (chawal) 1 tbsp   fenugreek (methi) seeds 1 tsp   cumin seeds (jeera) 1 tbsp   ghee 1 tbsp   dried fenugreek leaves (kasuri methi) salt  to taste 1/2 cup   coconut milk 1/2 cup   grated coconut 1 cup   water 1/2 tsp   peppercorns (kalimirch) Method Drain the soaked rice and keep aside. Heat ghee in a pan, add the cumin seeds and let them crackle. Add methi seeds and fry for a minute. Add kasuri methi and fry for just 10 seconds. Add grated coconut and roast on low flame for another minute or so, till it gets a bit brown. Add the rice and roast on a slow flame for a min...

Green Peas Ambti Green peas ambti is a classic maharashtrian preparation of coarsely crushed peas and tomatoes. It uses a rich and spicy masala paste that is to be freshly prepared with onions, coconut and a traditional selection of spices. Preparation Time:  15 mins Cooking Time:  12 mins Makes 6 servings Ingredients 3 1/4 cups   green peas  , boiled and coarsely crushed 2 tbsp   oil 1/2 cup  roughly  chopped onions 2 tbsp   grated coconut 1 tbsp   coriander (dhania) seeds 50 mm  (2”) piece  cinnamon (dalchini) 1 tsp   cumin seeds (jeera) 3   cloves (laung / lavang) 3   black peppercorns (kalimirch) 6   whole dry kashmiri red chillies  , broken into pieces 6   garlic (lehsun) cloves 2 cups  roughly  chopped tomatoes salt  to taste For The Garnish 2 tbsp  finely  chopped coriander (dhania) Method Heat 1 tbsp of oil in a broad non-stick pan, add the ...

Ceylonese Curry with Rice Noodles Ceylon’s cuisine is characterised by the abundant use of coconut, which is available ample in that country. In this particular ceylonese curry, chopped mixed vegetables are cooked in a coconut milk base, with a wide choice of spices, which are also cultivated commonly in that land. This curry is to be accompanied by sambol chutney for an absolute ceylonese experience. Preparation Time:  15 mins Cooking Time:  15 mins Makes 6 servings Ingredients 4 1/2 cups  cooked  rice noodles For The Ceylonese Curry 1 1/2 cups   coconut milk  (nariyal ka doodh) 1 tsp   cornflour 1/2 tsp   fenugreek (methi) seeds  , soaked for 10 minutes and drained 4 to 5   curry leaves (kadi patta) 2   green chillies  ,  slit green chillies 1 tbsp   coriander (dhania) seeds powder 2 tsp   chilli powder 3/4 cup  finely  chopped onions 1 cup  finely  chopped tomatoes a pinch...

Masala Dal Dal is healthy, plain or spicy. But, this is one excellent dal you just cannot resist! comprising of four key varieties of pulses, cooked with onions and tomatoes, and perked up with a range of carefully chosen spices, masala dal is just the thing to have with hot rice and rotis. Preparation Time:  20 mins Cooking Time:  20 mins Makes 4 servings Ingredients 2 1/2 tbsp   yellow moong dal (split yellow gram) 2 1/2 tbsp   masoor dal (split red lentil) 2 1/2 tbsp  chilkewale  urad dal (split black lentils) 2 1/2 tbsp   toovar (arhar) dal salt  to taste 1 tbsp   ghee 1/4 cup   grated onions 1/2 cup  finely  chopped tomatoes salt  to taste To Be Ground Into A Smooth Paste (using Little Water) 3   garlic (lehsun) cloves 1 tsp   coriander (dhania) seeds 1/2 tsp   cumin seeds (jeera) 1/4 tsp   turmeric powder (haldi) 1 tbsp   chopped coriander (dhania) 4   whole dry ka...

Quick Green Peas Snack This quick green peas snack is very versatile and easy, making it suitable for any time, any meal! there are hints of sweet, sour, spice… an amalgam of flavours that is sure to tickle your taste-buds. Serve as a snack or as part of a meal with papadis. Preparation Time:  15 mins Cooking Time:  5 mins Makes 4 servings Ingredients 1 1/2 cups   boiled green peas 1 1/2 tbsp   oil 1/2 tsp  freshly ground  black peppercorns (kalimirch) 1/2 tsp   chilli powder 1/4 tsp   sugar salt  to taste 1 tbsp   dried mango powder (amchur) 1/2 tsp  roasted  cumin seeds (jeera) powder 2 tbsp  finely  chopped coriander (dhania) For Serving readymade  papadis Method Heat the oil on a tava (griddle), add the green peas and sauté on a medium flame for 1 to 2 minutes. Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve ho...

                             Spicy Potato A fiery combination of spices, dominated by the exclusive taste of poppy seeds, cumin seeds and dry coconut, adds a special touch to this dish. Preparation Time:  10 mins Cooking Time:  11 mins Makes 4 servings Ingredients For The Paste 2 tbsp   oil 1/2 cup   sliced onions 2 tbsp  grated  dry coconut (kopra) 1 tbsp   coriander (dhania) seeds 1/2 tbsp   cumin seeds (jeera) 1/2 tbsp   poppy seeds (khus-khus) 2   cloves (laung / lavang) 1  stick  cinnamon (dalchini) 4 to 5   peppercorns (kalimirch) 4   whole dry kashmiri red chillies 1   bayleaf (tejpatta) 4   garlic (lehsun) cloves Other Ingredients 2 cups  boiled and peeled  potatoes  , cut into halves 1 tbsp   ghee salt  to taste 1 cup  fresh  tomato pulp For The Garnish 2 tbsp  finely ...

Baby Corn Salt and Pepper Quick and easy to make, this stir-fry tingles the taste buds. Preparation Time:  15 minutes Cooking Time:  15 minutes Serves 4  Ingredients 3 cups   blanched baby corn, cut into 1" pieces 1/4 cup   cornflour 3/4 cup   sliced spring onions 1 tbsp   finely chopped garlic (lehsun) 1 tbsp   peppercorns 1 tbsp   oil salt  to taste oil  for frying Method Dry roast the peppercorns in a wok over a medium flame for a few minutes, grind coarsely and keep aside. Mix together the cornflour, salt, 1 teaspoon of coarsely ground pepper and ¼ cup of cold water. Dip the baby corn in this mixture and deep-fry till golden brown. Drain on absorbent paper and keep aside Heat the oil in a wok, over a high flame, add the spring onions, garlic, the remaining pepper and salt and stir-fry for 1 minute. Add the fried baby corn and toss well. Serve hot.