Cook Without Book

Prep Time:  25 minutes Cook Time:  5 hours, 30 minutes Yield:  Serves: 8 (serving size: 1 1/3 cups)                    Ingredients 1 pound   green split peas (about 2 1/4 cups), rinsed and drained 1  large sweet onion, cut into 1/4-inch dice 3  large carrots, cut into 1/4-inch dice 4  large ribs celery, cut into 1/4-inch dice 5  fresh thyme sprigs 1  4 oz. thick-cut lower-sodium ham steak, diced (about 1 cup) Salt and pepper 1  large bunch kale, stems and ribs discarded 1 tablespoon   red wine vinegar Preparation 1. In a slow cooker, combine split peas, onion, carrots, celery, thyme, ham, 7 cups water, 1 tsp. salt and 1/2 tsp. pepper. Cover and cook on low until peas are tender, 5 to 5 1/2 hours. 2. Working in batches, finely chop kale in a food processor (you should have about 5 cups). Uncover soup; remove and discard thyme sprigs. Stir in vinegar, then k...

                Ingredients 8 ounces   multigrain farfalle Zest and juice of 1 lemon 2 teaspoons   olive oil 1 13.5- ounce   can artichoke hearts packed in water, drained and chopped 8 ounces   fresh part-skim mozzarella cheese, chopped 1/4 cup   chopped bottled roasted red bell pepper 1/4 cup   chopped fresh parsley 1/2 cup   frozen peas Preparation 1. Cook pasta according to package instructions, omitting salt and fat. 2. While pasta cooks, combine zest and juice of 1 lemon and 2 teaspoons olive oil in a large bowl; stir well with a whisk. Add artichoke hearts, cheese, bell pepper, and parsley; toss to combine. 3. Place peas in a colander; when pasta is cooked, drain pasta over peas. Shake well to drain, but do not run under cold water. Add pasta and peas to artichoke mixture, and toss well until thoroughly combined. Serve warm or at room temperature. Nutritional Information Calories...

No, its not Chinese but close :) Its Indo-Chinese and every Indian out there is utterly, shamelessly biased about this. Trust me :). We will argue to the point of going red in the face that this is what Chinese food is all about - err, well at least I did something similar in the beginning of my culinary journey beyond Indian boundaries. And this rice is where it all begins. The protein additions, that I specify in the recipe below, are practically unknown back in India (except the meal maker and that's not added in this rice). But given that I do, to add some nutrition to this rice, I thought I will mention it for the health loving foodies who also enjoy eating all kinds of food. They are optional of course.  Typically, this recipe does not really deserve such a long post, but its the simplest things that at times take so much more detail :) Having leftover rice is essential for this (Indians always have it - we love our rice) and the texture is impor...

Vegetable Oats Upma Oats replace semolina in this delicious and healthy upma. Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Carrot,chopped 1 medium • French beans,chopped 3-4 • Green peas 1/2 cup • Oatmeal 1 cup • Onion 1 medium • Ginger 1 inch piece • Green chillies 2 • Oil 2-3 tablespoons • Mustard seeds 1/2 teaspoon • Split Bengal gram (chana dal) 1 teaspoon • Cumin seeds 1/2 teaspoon • Asafoetida a pinch • Curry leaves 4-6 • Salt to taste Method Dry roast oats in a non-stick pan for 2 minutes and set aside. Chop onion and ginger. Halve green chillies. Heat oil in another non-stick pan and add mustard seeds. When it starts to splutter, add split Bengal gram and cumin seeds and sauté till fragrant. Add asafoetida, ginger, green chillies and sauté. Add onion, carrot, French beans, green peas, curry leaves and salt...

Ramadan's Special Lentil Dumplings Serves 4 1/2 cup split peas 1/4 pink lentils 1 medium red onion, finely chopped 2 cloves garlic, minced One 1-inch fresh ginger root, minced Salt to taste Juice of 1 lemon 1/2 teaspoon cayenne pepper Vegetable oil for frying Soak the split peas and pink lentils for an hour. Drain and coarsely grind it in a food processor. Add the red onion, garlic, ginger, salt, lemon, and cayenne pepper, and mix well. Roll them into 1-inch size balls. Heat the vegetable in a shallow pan on medium-high heat to 300° F . Gently fry the dumplings, until crisp and cooked, about 4 to 6 minutes. Serve hot with Mint Chutney

              Hare Mutter Ki Puri C rispy puris stuffed with green peas are superbly flavoured and simply divine. You will enjoy these puris with Aloo ki Subji. Puris have always been considered a treat for all occasions including the worship of family deities, birth, naming ceremony of new borns, marriages, housewarming, festivals like Ganesh Pooja, Holi, Teej, Sindhara, Dasshera, Diwali etc. Preparation Time:  15 mins. CookingTime:  45 mins. Makes 12 puris.  Ingredients For the dough 2 cups   whole wheat flour (gehun ka atta) 1 tbsp   fresh curds (dahi) 1/2 tsp  levelled,  baking powder 1 tsp   ghee 1/2 tsp   salt For the stuffing 1 1/2 cups   boiled green peas 3 to 5   green chillies, finely chopped 1 tsp   cumin seeds (jeera) 1/2 tsp   lemon juice 1 tsp   chaat masala 1 tsp   whole wheat flour (gehun ka atta) 1 tsp   ghee salt  to taste Other ing...

This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser! Ingredients: 500 gms paneer cubed 200 gms shelled peas 2 large onions 3 medium tomatoes 1 tbsp ginger paste 2 tbsps garlic paste 2 tsps coriander powder 1 tsp cumin powder 2 tsps garam masala 1/2 tsp turmeric powder 2 green chillies chopped fine 6 tbsps of oil 1 1/2 cups water Salt to taste 3 tbsps thickened/ double/ heavy cream Coriander leaves chopped fine to garnish Preparation: Grind onions into a fine paste in a food processor. Keep aside. Next grind tomatoes into fine paste and keep aside. Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside. In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown. Add tomato paste, ginger and gar...