Ragda Patties

Ragda Patties

IndianFoodForever provides a good basic chaat recipe for ragda patties. I'd add more tomato and make them very finely diced.

For the Patties (can be done ahead):
3 large Potatoes
1/2 tsp ginger, grated
1/2 tbsp Garam Masala
1/4 tbsp Turmeric
2 Tbsp Bread crumbs

Peel, quarter, and boil the potatoes until soft, then mash them or pass them through a ricer.
Add spices, mix and knead well into a dough.
Add the bread crumbs and knead well.

Your rating: None Average: 4 (2 votes)

Shahi Paneer

Shahi Paneer alone

A really yummy recipe - great on the first try. The original recipe was for chicken tikki masala, but we used paneer instead of chicken and the result was pretty similar to some of the best Shahi Paneer we had in India.

Modified from Food and Wine.

Your rating: None Average: 5 (2 votes)

Stuffed Mushrooms

Stuffed Mushrooms

Audrey's family's stuffed mushrooms. A vegetarian (but not vegan) treat. Always a hit at parties and holiday meals.

Your rating: None Average: 3.5 (2 votes)

Potato Latkes


Audrey's family's latke recipe with a few process tips taken from Cook's Illustrated and theLos Angeles Times. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

Your rating: None Average: 4 (2 votes)

Bernice's Brisket

Bernice's Brisket

This is Audrey's family's brisket recipe. Sort of like a potroast, but made on the stovetop. It has a sweet and savory sauce. It's really easy to freeze leftovers and reheat - almost better that way!

Your rating: None Average: 2.5 (2 votes)

Truffle Cream Sauce

Truffle Cream Sauce with Agniolotti, served with salad and a roll

Inspired by the best meal we had in Paris, at Un Jour a Peyrassol. Goes with the potato gnocchi.

Your rating: None Average: 5 (2 votes)

Potato Gnocchi

Making Gnocchi

The gnocchi are surprisingly easy (if messy) to make; and freeze well. This goes great with almost any creamy pasta sauce, but especially will with a truffle cream sauce, makes ~100 gnocchi

2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt

Your rating: None Average: 4 (2 votes)

Pecan Pie

Pecan Pie

Originally from Dear Abby / Houston Post, via Mom

1c white Karo syrup
1c dark brown sugar
1/4t salt
1/4c melted butter
1t vanilla

Mix above together. I found that using an immersion blender got the consistency to a pleasantly creamy texture, but I was also using block-style brown sugar, instead of granulated. Regardless, it should be well mixed together and not lumpy.

3 eggs (slightly beaten)
1 heaping cup pecan halves
squeeze of lemon juice

Stir together.

Your rating: None Average: 5 (1 vote)

Turkey and Dressing

Turkey and Dressing 2013

This is a modified version of the turkey and dressing recipe that Jon got from his Mom, who learned from hers. We buy a fresh (non-frozen), free-range turkey and dry brine it. In years past, we have also wet-brined it for three days, but this is much messier (though it can save fridge space if you use a cooler). If frozen, it will need to thaw, in the refrigerator, for several days. Follow the directions that come with the turkey.

Your rating: None Average: 4.5 (2 votes)

Jamaican Rice and Peas

Rice and Peas

2 cans dark red kidney beans
1 can coconut milk
3 cups water or broth
2 cups rice
1 scotch bonnet or habanero pepper, whole
4 T butter
salt, pepper and thyme

In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.

Your rating: None Average: 4 (2 votes)

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