Donut Army

Aromatic Yellow Rice (Peelay Chaaval) Madhur Jaffrey's Indian Cooking 2 c basmati rice 2 2/3 c water 1 1/4 tsp salt 3/4 tsp turmeric 3-4 whole cloves 1" stick cinnamon 3 bay leaves 3 T unsalted butter, cut into small pieces Put rice in bowl and wash in several changes of water. Drain. Pour 5 c water over rice and let soak 30 minutes. Drain. Combine drained rice, water, salt, turmeric, cloves, cinnamon and bay leaves in a large pot. Bring to a boil. Cover, turn heat very low, and cook 25 minutes. Let pot rest, covered and undisturbed, for 10 minutes. Add small pats of butter to the rice and mix gently with fork. Remove whole spices before serving.

This recipe is a re-post from an earlier entry, where I shared two variants on brownies -- this orange cheesecake, and, a turtle brownie. I realize now that, combining those two recipes into one entry makes it hard for users to find the recipe again later. So, am re-posting now to help make it easier to find. This brownie is still delicious! Orange Cheesecake Brownies Gourmet Magazine , December 1996 Cheesecake Batter: 1 8-oz package cream cheese, softened 1/3 c sugar 3/4 tsp orange zest, finely grated 1 egg 1 T flour Chocolate Batter: 6 T unsalted butter, cut into pieces 2 oz unsweetened baking chocolate, chopped 2 oz bittersweet chocolate, chopped 1 c sugar 1 tsp vanilla extract 2 eggs 2/3 c flour 1/2 tsp salt Preheat oven to 350. Butter and flour a 9" square baking pan, knocking out excess flour. Make cheesecake batter: in a bowl, stir together cream cheese, sugar and zest with a wooden spoon until smooth. Beat in egg with a fork until blended and

I know many people are afraid of cooking Indian food at home -- largely because they think it involves too many ingredients and will be too time consuming. If this sounds like you, consider trying this recipe. Relatively foolproof, not too involved, and quite, quite delicious. It also doesn't require any seasoning that you wouldn't regularly stock in a Western kitchen. Chole Palak Manjula's Kitchen 1 15-oz can chickpeas 3 c spinach, chopped 2 tomatoes 1/2" piece ginger 1 jalapeno 3 T oil 1/4 tsp asafetida (optional) 1 tsp cumin seed 1 T coriander 1/2 tsp turmeric 1/2 tsp cayenne 1/2 tsp salt 1/2 tsp garam masala Drain the liquid out of the chickpeas and rinse well. Blend tomatoes, chiles and ginger to make a puree. Heat oil in a suacepan. Add asafetida and cumin seeds. When the cumin seeds start to pop, add tomato puree, coriander powder, turmeric, and cayenne. Cook for 4 minutes on medium heat. Tomato mixture will start leaving the oil and will

I may be one of the rare fools who loves wedding cookies. This is a nice variation - moist and filled with flavors beyond just powdered sugar. Cherry-Pistachio Wedding Cookies Cooking Light 1 1/2 c cake flour 2/3 c flour 1 1/4 c powdered sugar, divided 2 tsp cornstarch 1/4 tsp salt 1/2 c butter, chilled, cut into small pieces 3 tsp ice water 1 1/2 tsp vanilla extract 1/2 c tart cherries, dried 1/4 c pistachio, roasted, salted, finely chopped Combine flours, 3/4 c powdered sugar, cornstarch and salt in a food processor pulse to combine. with food processor on, add butter through chute a few pieces at a time process 1 minute or until mixture is texture of sand. Combine 3 tsp ice water and vanilla in a small bowl. With processor on, slowly add ice water mixture through chute. Process 1 minute or until very well combined. Mixture will remaing crumbly. Add cherries and pistachios pulse 10 times or unitl combined. Transfer mixture to a bowl. Mixture will be crumbly. Gen