Nani's Recipes

PREPARATION TIME: 40 Minutes

INGREDIENTS

2 tablespoons peanut oil or canola oil
2 teaspoons black mustard seeds
1 1/2 teaspoons cumin seeds, lightly toasted and ground
2 dried red chilies, or 1/4 to 1/2 teaspoon cayenne
2 teaspoons ground coriander seeds
1/2 teaspoon turmeric
1 medium onion, cut in half root to stem, then thinly sliced across the grain
1 small cabbage (or 1/2 large), cored and shredded
Salt to taste
3 to 4 tablespoons grated coconut (to taste)
1 cup plain low-fat yogurt

PREPARATION

1. Heat the oil over medium heat in a 14-inch wok or 12-inch skillet.
2. Add the mustard seeds. As soon as the mustard seeds begin to pop, add the cumin, chilies or cayenne, coriander seeds and turmeric. Stir together, and add the onion.
3. Cook, stirring, until it begins to soften, about three minutes.
4. Add the cabbage. Cook, stirring, for one minute until it begins to wilt. Salt generously, stir together, cover and turn the heat to low.
5. Cook for about eight minutes until the cabbage is just tender. Stir in the coconut, taste and adjust seasoning. Keep warm.
6. Place the yogurt in a bowl, and place the bowl in a pot of hot water. Stir until the yogurt is warm. Scrape into the pan with the cabbage, and fold in. Serve warm with rice.

Serves six.

From: http://www.nytimes.com/2010/11/05/health/nutrition/05recipehealth.html?_r=1&ref=health

PREPARATION TIME: 40 Minutes

INGREDIENTS

6 medium tomatoes, chopped
8 cloves of garlic, minced
1 large onion (optional), chopped
2 tbsp red chilli flakes
2 chicken breasts, boneless / skinless, sliced
2 tbsp of olive oil
1/2 cup Basil
Salt + pepper

PREPARATION

1. Cook the onions in a pan with 2 tbsp olive oil.
2. Once they are translucent, add the garlic until you get the aroma.
3. Lower the heat and add the tomatoes and chopped basil.
4. Add water and allow it to simmer for a few minutes (2-5).
5. Add the sliced chicken and a 1/2 cup water, cover the pan and cook for about 10-15 minutes until the chicken is thoroughly cooked and it forms a thick sauce.
6. Season with salt, pepper and red chilli flakes.
7. Serve with whole wheat spaghetti (or penne pasta) and grated parmesan cheese.

* The original Roman Arabiatta sauce does not have onions, but they add flavor.
* For tastier chicken, marinate it in the fridge in 1 tbsp olive oil, minced garlic, salt and pepper.

Preparation Time: 30 minutes

INGREDIENTS

4 cups fresh basil leaves 
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1 teaspoon coarse kosher salt

PREPARATION

1. Combine the olive oil, basil leaves, pine nuts and garlic in a blender.
2. Blend until paste forms, stopping often to push down basil.
3. Add the cheese and salt; blend until smooth.
4. Transfer to small bowl and garnish with a basil leaf.

*Can be made 1 day ahead of time. Top with 1/2 inch olive oil and chill.

Preparation Time: 45 Minutes

INGREDIENTS

3/4 cup buttermilk (or 2% milk)
3/4 cup mashed ripe bananas - about two large bananas
1 egg 
1 tbsp canola oil 
1 tsp vanilla 
1/4 cup brown sugar  
1/2 cup quick oats 
1&1/2 cups whole wheat flour
1/2 cup semi sweet chocolate chips
2 tbs chopped toasted walnuts 
1 tsp baking powder 
1 tsp baking soda 
1/4 tsp cinnamon 
1/4 tsp salt

PREPARATION 

1. Preheat oven to 375F and grease a muffin tray using butter.
2. Mix first six ingredients (buttermilk through sugar) together in a large bowl.
3. Mix all other dry ingredients together in a small bowl, then add to the wet ingredients and mix until combined.
4. Portion into muffin cups so that they are about 3/4 full.
5. Bake 18-20 minutes, until browned on top and and a toothpick stuck in one comes out clean.

Preparation Time: 10 Minutes

INGREDIENTS

1 container low fat / full fat plain yogurt
1/2 a cucumber, peeled and shredded
2 tsp salt
6 cloves of garlic, minced
1/2 cup of fresh mint
1 tbsp olive oil

PREPARATION 
1. Mix all the ingredients together, adding the cucumber and mint at the end.
2. Garnish with mint sprigs and serve with crisps or raw veggies. 

Preparation Time: 60 Minutes

INGREDIENTS

2.5 oz organic semi sweet chocolate, roughly chopped
8 tbsp unsalted local butter
1 cup granulated sugar
2 eggs
1/2 cup unbleached all purpose flour
1/4 tsp granulated sea salt
1/2 tsp vanilla extract
1 tbsp fine grain espresso

PREPARATION

1. Preheat the oven to 350 degrees and grease an 8 x 8 inch baking pan.
2. Melt the chocolate and butter in a double boiler.
3. Add the sugar and combine. You can use a mixer or combine by hand.
4. Crack eggs in a separate bowl and then add in one at a time and combine.
5. Gradually add in flour and combine. Add in salt, vanilla extract, and espresso, and combine.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Cool on a rack completely before cutting into them.

Preparation Time: 60 Minutes

INGREDIENTS

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

PREPARATION

1. Preheat the oven to 325F or 165C.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
3. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.
4. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
5. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Preparation Time: 30 Minutes

INGREDIENTS

4 large red tomatoes
1 small onion
Garlic
Basil
Salt
Olive Oil
Balsamic Vinegar
Whole wheat toast
Parmesan Cheese
Cherry Mozarella

PREPARATION

1. Toast some whole wheat bread, rubbing olive oil and garlic on both sides.
2. Chop the tomatoes, onion, garlic and basil. Add salt to taste.
3. Pile the tomato mix onto a slice of toast and sprinkle with parmesan cheese, olive oil and a splash of balsamic vinegar. You can also add mozarella cheese if you would like.
4. Place in the oven for 15-20 minutes until the tomatoes are slightly cooked.
5. Garnish with parmesan cheese and serve.

Preparation Time: 45 minutes

INGREDIENTS

4 small eggplants, sliced
10-12 Basil leaves
Olive Oil
Salt

PREPARATION

1. Rub both sides of the eggplant with olive oil and salt.
2. Roast on a tray at 350-400F for about 30 minutes.
3. Check it often and turn it over until it becomes golden brown.
4. Serve with a basil leave on each slice and sprinkled with Parmesan cheese.

Preparation Time: 45 Minutes

INGREDIENTS

1/2 cup butter
4 oz. unsweetened chocolate
4 eggs
1/2 tsp salt
2 cups sugar
1 tsp vanilla
1 cup sifted all-purpose flour
1/2 cup walnuts / hazelnuts / pecans

PREPARATION 

1. In a double boiler, melt the butter and unsweetened chocolate.  Let it cool.
2. Beat the eggs and salt together until light and foamy
3. Gradually add the sugar and vanilla while still beating
4. With a few swift strokes combine the cooled chocolate mixture into the eggs and sugar. Even if you normally use an electric mixer, do this part manually.
5. Before the mixture becomes uniformly colored, gently stir in the all-purpose flour.
6. Bake at 350°F in a 9x13 inch pan for about 25 minutes. Cut when cool. 

 * From the 1932 edition of The Joy of Cooking