Author: Natalie

Garlicky Potato Wedges

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Oh my. These are quite amazing, a welcome respite after a week of pretty so-so recipes (which pinnacled with ricotta pie last

Only two wedges remained after dinner.

night that the kids took one bite of and said “this is disgusting.” Any one have a good recipe for ricotta pie?). Anyway, if you’re into garlic and potatoes (personal favorites), I think you will love these. I declared last night that we should eat these weekly–Henry objected (he doesn’t like potatoes!?) and conceded monthly, then declared, “and today’s the first day of March! No more potatoes in March.” Rex and I both decided we would count yesterday as February instead.

Garlicky Potato Wedges
from America’s Test Kitchen Annual, 2009

3 russet potatoes, cut into twelve wedges lengthwise
6 cloves garlic, minced
6 T. vegetable oil
2 T. cornstarch
1 1/2 t. salt
3/4 t. pepper
1/2 t. garlic powder

Preheat oven to 475. Place oil and garlic in a large microwaveable bowl and microwave on high for 1-2 minutes, until the garlic is fragrant. Leave the garlic in the bowl, but remove 5 T. of the oil to a large rimmed baking sheet and swirl to cover the sheet. Set aside.

Place potato wedges in microwaveable bowl and toss with the remaining garlic. Cover tightly with plastic wrap and microwave on high for 2-3 minutes. Remove, stir potatoes, then microwave again for an additional 2-3 minutes, until the edges of the potatoes are translucent. Meanwhile, stir the cornstarch, salt, pepper, and garlic powder together in a small bowl.

Transfer the potatoes to the oiled baking sheet and sprinkle with the cornstarch mixture. Roast for 35-40 minutes, flipping the wedges  half way through the baking time. Enjoy!

Chinese Pork and Cabbage Dumplings

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Potstickers are undoubtedly one of the most divine foods. This recipe is also quite straightforward, and terrific. The dipping sauce also really makes it shine. I served these with rice and broccoli. Yum. And thanks to Kung Fu Panda, my kids think they’re cool to eat, too.

Pork and Cabbage Dumplings
from the Best International Recipe

Filling:
3 c. minced napa cabbage leaves
3/4 t. salt
3/4 lb. ground pork
4 scallions, minced
2 egg whites, lightly beaten
4 t. soy sauce
1 1/2 t. minced or grated fresh ginger (must use! critical for flavor)
1 medium garlic clove, minced
1/8 t. black pepper

Dumplings:
24 round gyoza wrappers (you can use wonton wrappers, which will decrease cooking time to 6 minutes, and increase the yield to 40)
2 T. vegetable oil
1 c. water

For the filling:
Toss the cabbage with salt in a colander and set over a bowl and let stand for 20 minutes, until cabbage begins to wilt. Press the cabbage gently with a rubber spatula to squeeze out any extra moisture, then transfer to a medium bowl. Add the remaining filling ingredients and mix thoroughly, then cover with plastic and refrigerate until mixture is cold, 30 minutes or up to 24 hours.

For the dumplings:
Fill, seal and shape the dumplings. If you haven’t done this before, I found a great, short video clip here:

I usually use water and my fingers to seal, just because it’s easy–and fun. As you fill the dumplings, place them on a floured or parchment-lined sheet. At this point, they can be frozen for up to a month. (It’s great to have help with this step or else it takes a little while. We’ve had fun filling and cooking these with friends as a casual dinner party.)

When ready to cook, brush a non-stick 12-inch skillet with 1 T. of oil, then arrange half the dumplings in the skillet with the flat side facing down. Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes. Reduce the heat to low, add 1/2 c. of water and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 10 minutes. Uncover the skillet, increase the heat to medium-high, and continue to cook, without stirring, utnil the dumpling bottoms are well browned and crisp, 3-4 minutes more. Slide onto a towel-lined plate to let drain, then transfer to a platter. Cook remaining dumplings and serve with sauce.

Scallion Dipping Sauce

1/4 c. soy sauce
2 T. rice vinegar
2 T. mirin or white wine mixed with 1 t. sugar
2 T. water
1 scallion, sliced thin on the bias
1 t. chili oil (optional)
1/2 t. toasted sesame oil

Combine all ingredients in a bowl and serve.

Homemade Hamburger Buns or Potato-Buttermilk Rolls

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hamburger-buns
So, lest it appears that all my family eats is bread and dessert, I feel as though I should say that I am constantly trying to get fruits and veggies down us in any way, shape or form. It’s just that I get the most excited about making new breads and desserts, hence the high population on my blog. This week’s task was to find a good hamburger bun recipe. Last time I bought hamburger buns, I felt a little like we were eating soft-ish cardboard. Not pleasant. So, this was the first recipe I found that claimed it was a great bun. And it is. I made them two days ago, and we just finished the last of them for lunch today–they are very light and moist and made my mediocre burgers taste terrific (well, it was a combination of the buns and the raspberry chipotle barbeque sauce).

Hamburger Buns or Potato-Buttermilk Rolls
adapted from Williams-Sonoma Baking

1 c. mashed potato (peel and cook 1 large russet or use reconstituted potato flakes–the easier option!)
1 1/2 c. water
1 1/2 c. buttermilk (you can also squeeze 1 1/2 T. lemon juice into milk and let it sour for 5 minutes before using)
2 packages yeast (4 1/2 t.)
6 c. all-purpose flour (can substitute up to 2 c. with whole wheat flour)
2 T. sugar
1 T. salt
1/2 c. butter, softened or melted

Combine 1/2 c. water and yeast in a small bowl, stir, and let foam for 5 minutes.

If using a mixer: Combine mashed potato, buttermilk, remaining 1 c. water, sugar, salt, butter and 2 c. flour, attach the dough hook and mix for 1-2 minutes. Add the yeast mixture. Continue to add the remaining flour, 1/2 c. at a time, until the dough pulls from the sides of the bowl, but still sticks to the base. Knead with the hook for 5-7 minutes more.

If doing by hand: Combine mashed potato, buttermilk, remaining 1 c. water, sugar, salt, butter and 2 c. flour and stir until shaggy. Add the yeast, stir, and then continue to add the remaining flour, stirring as long as you are able, 1/2 c. at a time. Using your hands, add the rest of the flour, then flip the dough onto a counter, place the bowl on top of it, and let it rest for 5-10 minutes. Then, knead the dough until it is smooth and elastic, 5-7 minutes.

Place the dough into a greased bowl, cover with plastic wrap, and let rise for one hour. Line two baking sheets with parchment or cooking spray. Turn out dough onto a counter, let deflate, then divide into 16 pieces (the recipe says to only make 12 hamburger buns, which I did, and they were huge! I would definitely divide the dough into 16 for rolls or buns, and I’m sure they will still be quite sizeable). Shape any way you want (for buns, pull the sides of the roll under and tuck into the bottom of the roll, creating a nice, taut dome), then place on baking sheets. Cover with a clean towel and let rise for another 30-40 minutes (the more rise time, the airier the roll). Preheat the oven to 375.

Before baking, dust the rolls with flour or brush with egg yolk+1 t. water and then sprinkle with sesame seeds. Bake for 20-25 minutes. Remove to a rack and let cool slightly before serving.

Hooray for a good bun!

Rosemary Focaccia Bread

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This is a terrific addition to any meal, especially Italian. This recipe comes from the New Best Recipe, although I’ve adapted it to use potato flakes (I have quite a few of those on hand). The result is terrific–very moist and flavorful. You can also experiment with different toppings: sliced olives, sundried tomatoes, different herb assortments, parmesan cheese, etc. It’s definitely a repeater!

Rosemary Focaccia Bread with Olive Oil

3 1/2 c. flour (can substitute up to 1 1/2 c. with whole wheat flour)
1 c. warm water
1 1/2 t. yeast
1 1/2 t. salt
1 c. mashed potatoes (either from flakes or previously cooked and mashed)
2 T. olive oil plus more for the pans

In a standing mixer or small bowl, combine 1/2 c. flour, 1/2 c. water and the yeast. Cover tightly with plastic and let stand for 20 minutes. Add the rest of the ingredients, stirring on the low setting, and then, with the paddle attachment, knead for 5 minutes, until the dough comes together and is smooth.

Transfer the dough to a well-oiled bowl, cover with plastic wrap and let stand for one hour, until puffy and doubled. Meanwhile, prepare a 10 x 15″ rimmed cookie sheet pan by generously greasing it with oil (alternately, you can place the dough on a larger pan and stretch it to app. 10 x 15″). With wet hands (the dough will be sticky), turn the dough onto the cookie sheet. Spread it as well as you can (you may have to let it rest 15 minutes, covered, and then stretch it some more), and then cover it again with plastic wrap and let double, about 45-60 minutes.

Twenty minutes before baking, preheat your oven to 425 degrees. Right before baking, with wet fingers, makes dents in the dough to hold olive oil and herbs (you can use the tips of your pointer and middle finger). Then drizzle olive oil and fresh rosemary on top of the bread (or any other fresh herb, or parmesan cheese, or olives or sundried tomatoes, etc.) and sprinkle with coarse salt, to your taste.  Bake for 23-25 minutes, until the bread is browned.

Serve warm from the oven.

Sweet Potato and Carrot Soup

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Rex and I tried this new soup tonight from Cooking Light, and we both liked it quite a bit. Honestly, I like that it’s made

Cooking Light's Picture

from sweet potatoes and carrots, which are two vegetables that I usually have on hand, making this a great standby dinner and a great repeater. I think I might reduce the amount of liquid in it next time by about 2 c., but the other reviews on Cooking Light didn’t mention that, so it’s probably a personal thing. Other reviewers also commented that they doubled the spice in the soup, but I liked it as subtle as the recipe calls for.

Creamy Sweet Potato and Carrot Soup

  • 3  tablespoons  butter, divided
  • 1  cup  chopped onion
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 4 3/4  cups  cubed peeled sweet potatoes (about 1 1/2 pounds)
  • 3 1/2  cups  water
  • 3  cups  fat-free, less-sodium chicken broth
  • 3  cups  chopped carrot (about 1 pound)
  • 1/4  cup  half-and-half
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/3  cup  reduced-fat sour cream
  • 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.

2. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

Mulligatawny Soup

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I tried a couple more Indian recipes last week to find some more good ones. This soup is a definite winner. I can’t remember having something exactly like it before–it turns out a pretty orange color, the lentils are pretty muted, and the flavor is great. It’s also vegetarian, though you can add 1 1/2 lbs. of  chicken breast with the vegetables (remove before blending, cube it, then add it back to the soup after blending) or 2 lbs. of cubed leg of lamb with the lentils, if you’d like. This recipe comes from The Best International Recipe book from America’s Test Kitchen.

Mulligatawny

Spices
1 1/2 t. garam masala (McCormick is a good brand)
1 1/2 t. ground cumin
1 1/2 t. ground coriander
1 t. ground turmeric

Soup
3 T. unsalted butter
2 medium onions, minced
1/2 c. sweetend shredded or flaked coconut
4 medium garlic cloves, minced
4 t. grated or minced fresh ginger (doing this on a box grater works well)
1 t. tomato paste
1/4 c. flour
7 c. low-sodium chicken broth (or vegetable broth, if you prefer)
2 medium carrots, peeled and chopped
1 celery rib, chopped
1/2 c. brown or green lentils (not red!)
2 T. cilantro, minced
Plain yogurt, for serving

1. Combine spices in a small bowl and set aside. Melt the butter in a large Dutch oven over medium heat. Add the spices and saute until fragrant, about 10 seconds. Add the onions and coconut and cook until softened, 5-7 minutes. Sitr in garlic, ginger, and tomato paste and cook until fragrant, 30 seconds. Stir in the flour until combined, 1 minute. Gradually whisk in the chicken broth.

2. Stir in the carrots and celery, increase the heat to medium-high, and bring to a boil. Cover, reduce the heat to low, and simmer until the vegetables are tender, 20-25 minutes.

3. Puree the soup in a blender in batches until smooth and return to a clean pot. Add the lentils and return to a simmer over medium-high heat. Cover, reduce the heat to medium-low, and cook until the lentils are tender, about 40 minutes.

4. Season with salt and pepper to taste. Serve sprinkled with cilantro and a dollop of yogurt. Soup can be stored for up to 3 days in an airtight container.

Chocolate Chocolate-Chip Muffins

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I’ve been on a bit of a chocolate fix lately–which actually isn’t too typical and may have something to do with images of Valentines, being 31 weeks pregnant, or whatever. So, for the first time, I actually wanted to bake something like unto Costco’s chocolate muffins. Strange craving, I know.  I tried this recipe from the Joy of Cooking and it is terrific. All the muffins were all gone within 2 hours of coming out of the oven, so a definite success  (the morning glory muffins I made last week lasted the whole week. Que ce que c’est? I ended up eating almost all of them). I didn’t post a picture because my mint chips exploded (too old? the brand?) and the appearance was not worthy of documentation, despite their taste. Incidentally, the only difference I found when comparing this recipe to popular chocolate cupcake recipes, was that cupcakes had 2 eggs, and sometimes 4 T. more of butter.

Chocolate Chocolate-Chip Muffins
Makes 12 muffins

2 oz. unsweetened chocolate, chopped (I substituted this for 1/3 c. dutched cocoa)
1 3/4 c. flour
1 t. baking soda
1/4 t. salt
1 c. buttermilk (or 1 c. milk with 1 T. lemon juice, set aside to sour for 5 minutes)
1 t. vanilla
8 T (1 stick) butter, softened
1 c. light brown sugar
1 egg, at room temperature
1 c. chocolate chips (mint chips work great too)

Preheat the oven to 350. Grease a muffin tin or line with paper liners. Melt 2 oz. of chocolate and let cool (do this for 30 seconds at a time in the microwave in a glass bowl, or on low heat on the stove).

In a medium bowl, combine flour, soda and salt (and cocoa, if using instead of chocolate above).  In another small bowl, combine buttermilk and vanilla. In a separate mixing bowl, beat the butter until creamed and then add the brown sugar and beat for 4-5 minutes. Add the egg, and beat for 30 seconds, scraping the bottom of the bowl afterwards. Then, stir in the chocolate until combined. Add the flour mixture in 3 parts, alternating with the buttermilk mixture. Stir just until combined.

Divide the batter among the 12 muffin cups, being as equal as possible. Bake for 25-30 minutes in the middle of the oven, until a toothpick comes out clean when inserted.  Let cool for 2-3 minutes in the pan, and then remove to a rack to cool completely. You may want to double this recipe.

Update on Multigrain Bread

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Thanks to a terrific Christmas gift from my husband, I’m now able to update and add some pictures to former posts. I love this multigrain

Multigrain Bread

bread; it’s our daily sandwich bread, and I find myself talking to others about it so frequently that I thought I’d add this picture to an earlier post.

As I’ve continued to make this bread, I’ve decided to make a change to the original recipe: I double the recipe and then bake it up into 3 loaves, rather than four. The same thing can be accomplished by 1 1/2 x’s the recipe, and then only baking 2 loaves, instead of what the recipe suggests should make three. Otherwise, the loaves turn out small. But, making many loaves of this bread is not a problem if your mixer can handle it: this recipe freezes beautifully.

Multigrain Bread from America’s Test Kitchen

Cherry Cheesecake Brownies

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I was looking at Cooking Light and saw a recipe for Raspberry Cheesecake Brownies (click here if you want it), when I was inspired to

Fudgy, delectable things

create my own variation, using my favorite brownie recipe and my favorite flavor, almond extract (and also because sometimes I can’t be bothered with all the accommodations in making a baking recipe “light”). So, I came up with this, and I’m already a little addicted to it (meaning I’ve made it twice in the last week). I thought there may be someone else out there who would love this combo as much as I do. Note: these are not cakey brownies at all–they are quite dense and fudgy.

Cherry Cheesecake Brownies

4 oz. unsweetened chocolate, chopped
8 T. unsalted butter
2 c. sugar
2 t. vanilla
3 large eggs, at room temperature
1 c. flour
1 c. walnuts or pecans (optional, of course)
Cheesecake Filling
8 oz cream cheese (or neuchatel, if you prefer), softened
1/3 c. sugar
1 egg, at room temperature
1 t. almond extract (or vanilla extract, if you aren’t using cherries)
1/4 c. marashino cherries, chopped, or your favorite preserve (raspberry, cherry, strawberry, caramel sundae topping, whatever!)

Preheat oven to 350. Line a 9 x 13 baking pan with nonstick aluminum foil (a great choice for this recipe), or greased aluminum foil, allowing the foil to hang over the pan by 2″ on the sides (so that you can pull the brownies out easily).

In a large saucepan over low heat, melt the chocolate and the butter until smooth and combined. Take off heat and allow to cool.

While the chocolate mixture cools, make the cheesecake filling. Combine the cream cheese, 1/3 c. sugar, egg, and extract in a mixing bowl (it’s important to have the cream cheese and egg at room temperature, or the mixture will curdle. You can warm cream cheese in a microwave, sans the wrapper, of course, and you can warm an uncracked egg in a bowl of warm water). Whip at high speed until combined, and no lumps remain.

When chocolate mixture has cooled, stir in the 2 c. sugar and vanilla, followed by the eggs, one at a time. Add the flour and nuts, if using, and scrape the batter into the prepared pan. Then, dollop the cream cheese mixture over the brownies, at various intervals and sprinkle the chopped cherries (or dollop on the jam) around the pan. With a butter knife, swirl the mixture by making ribbon-candy waves one direction in the pan, then turn the pan, and make the waves the other direction. Swirl until your satisfied with the design:) Cook the brownies in the preheated oven for 25-30 minutes, or until a toothpick comes out with just a couple of crumbs. Place the pan on a rack to cool, and then remove the brownies with the aluminum-foil handles. Refrigerate the extras (they’re even better the second day–more fudgy!) Let me know if you like these!

Recipes for Indian Food

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My little sister requested any great recipes I had for Indian food. I’ve discovered that I’m most apt to go out if I really want good food, but the couple recipes I have (and like) are to follow. If anyone else has good ones, please add them!

Indian-Spiced Braised Chicken

1 1/2 lbs. boneless, skinless chicken thighs
1 medium onion, halved and thinly sliced
1 can (14.5 oz.) diced tomatoes, drained
2 T. tomato paste
1 T. grated fresh ginger
2 garlic cloves, minced
1/2 t. ground coriander
1/4 t, cayenne pepper
coarse salt and ground pepper
1/2 c. plain yogurt
1/2 c. chopped fresh cilantro
1/2 t. garam masala
cooked white rice, for serving

In a 5-6 qt. slow cooker, stire together the chicken, onion, tomatoes, tomato paste, ginger, garlic, coriander, and cayenne; season with salt and pepper.

Cook on high 4 hours (or on low for 8 hours) until fork-tender. Stir in yogurt, cliantro, and if using, garam masala. Serve with rice.

[You can also make this in the oven by heating the oven to 350, placing the ingredients through the pepper in a heavy pot with 2 c. of water and baking for 2 hours. When finished, stir in the final ingredients.]

Note: This is one of my favorite made-at-home Indian recipes and I’ve had good luck with it. It originally came out of Everyday Food back in 2007. Rex declared it most like a restaurant of anything I’ve tried in the Indian food category.

Curried Lentils in Tomato Sauce (click on this title to go to the recipe)

This is a recipe I posted awhile back that I think is fantastic too. Not sure you would find it on the menu of an Indian Restaurant, but also good for what’s possible at home!


Chicken Curry

  • 2 tablespoons all-purpose flour
  • 4 skinless, boneless chicken breast halves (6 ounces each)
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1 medium onion, finely chopped (3/4 cup)
  • 2 cloves garlic, minced
  • 2 teaspoons medium to hot curry powder
  • Coarse salt
  • 3/4 pound small red potatoes, cut into 1/2-inch chunks
  • 1 can (14 1/2 ounces) diced tomatoes (preferably zesty flavored), with juice

Directions

  1. Place flour on a plate. Dredge chicken in flour, shaking off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken, and cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside.
  2. Heat remaining 2 teaspoons oil in same skillet; cook onion and garlic, stirring frequently, until onion is softened, about 5 minutes. Stir in curry powder and 3/4 teaspoon salt; cook 1 minute more.
  3. Add potatoes and 1 cup water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in tomatoes and 1/4 cup water.
  4. Return chicken to skillet along with any accumulated juices in bowl; simmer, covered, until chicken is cooked through, 12 to 15 minutes.

Note: This recipe is from Great Food Fast, and it’s a nice, simple curry. As with any curry, though, its success depends on the curry powder you use. America’s Test Kitchen recently recommended McCormick Select Curries, which I’ve tried and liked. I’ve also had plenty of store-brand curries that are pretty bland, so I think it’s worth the extra $1-2 to get a good spice blend, or make your own.


Bombay House’s Vegetable Coconut Kurma
from S.L. Tribune or Deseret News, courtesy of Ricky and Carie Allman

1 large onion, finely chopped
3 garlic cloves, finely chopped
1 in. piece ginger, finely grated
3 T. oil
1 1/2 t. Madras Curry Powder
1/2 t. cayenne pepper (or more, if desired)
1 t. salt or to taste
2 large tomatoes, finely chopped
1 1/2 lbs. mixed vegetables (cauliflower, carrots, peas, potatoes, or others), chopped
1 c. water
1 c. coconut milk
2 T. broken cashews
2 T. golden raisins
1 T. chopped cilantro for garnish

Blend half the onions, garlic and ginger in a food processor to make a paste. Heat oil in a sauce pan and add the remaining chopped onions, sauteing until they turn golden brown. Add remaining garlic, ginger and onion paste. Fry until the raw smell goes away. Add curry powder, cayenne and salt. Stir well. Add chopped tomatoes and cook for 5 minutes and then add the mixed vegetables and water. Cook for 5 more minutes and then add coconut milk. Cook over medium heat, stirring occasionally, until the vegetables are cooked. Add cashews and golden raisins and garnish with cilantro. Serve over steamed rice.

Makes 4 servings.

Note: I’ve loved this recipe, although it’s never turned out quite like Provo’s Bombay House. Still, it’s good. Again, the highlights of this dish are the garam masala used and the raisins and cashews. Without these three, it’s not nearly as good. It’s also really important to caramelize the onions, but not to let them burn. According to one recipe book I read, a curry depends entirely on how well the onions are caramelized.

Naan, Peshawri (click on title for the link)

I found this website a couple of years ago, and this naan bread worked perfectly. I was amazed. I stuffed it with chopped cashews, raisins, cardamom and some cinnamon and coconut to replicate my favorite restaurant peshwari. Although I haven’t tried making anything else on the website, judging from how well this recipe turned out, I wouldn’t hesitate to try. It looks really comprehensive.

Mango Lassi

3 c. chopped fresh mango (not frozen, or it will taste flat) from 2-3 mangoes
2 c. plain whole milk yogurt
1 c. ice water, about half water, half ice
2-4 t. honey (depending on how sweet the mangoes are)
2 t. lime juice from 1 lime
1/8 t. salt

Puree all the ingredients together in a blender until there are no visible chunks of mango, about 1 minute. Strain the mixture through a fine-mesh strainer into a pitcher, pressing on the solids to extract as muhc liquid as possible; discard any solids left in the strainer. Serve in chilled glasses (You can refrigerate the drink for up to 4 hours, but will want to reblend it before serving).

Note: This recipe is from The Best International Recipe. I have to admit I have not yet made it, but plan to as soon as I buy some mangoes, because I love this stuff.

So, I also have a great, but involved, Saag Paneer recipe that I will post if I hear someone’s interested. I am also inspired to try several other recipes I haven’t yet tried to see what other good Indian food can be made at home. I’ll let you know!