Sauteed Kale

Ingredients

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar (I tried, balsamic vinegar worked too)

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Navratan Korma

苏尚私人最爱之一的一道蔬菜咖喱，我也很喜欢。这次做没有用paneer（印度奶酪/奶豆腐），微微加大蔬菜分量就好。莱谱来自这里。

Ingredients

3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can tomato sauce

1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water

1/4 cup raisins
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes

4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
salt to taste

Directions

Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.
Nutritional Information

Serves 4.

Amount Per Serving Calories: 378 | Total Fat: 24.8g | Cholesterol: 26mg

凉拌樱桃萝卜

凉拌樱桃萝卜，来自大菜。我拌的是樱桃萝卜和木耳。木耳摘小朵，水里煮一下，冲凉。

材料：
樱桃萝卜（可以加入其他蔬菜，黄瓜、彩椒、豆苗、茼蒿、紫甘蓝等等，不过那样的话好像就该叫大拌菜了）
老醋、糖（醋和糖1：1）、香油、鸡精、盐

做法：
1，樱桃萝卜洗净，萝卜切片，萝卜缨切段
2，将所有调料按口味调匀
3，用调料将萝卜拌匀，撒上炒香的芝麻即可

香辣南瓜 （Kaddu Ki Subzi）

依然来自盈盈。苏尚很认可，我也觉得这样的混合香料把南瓜的香味稳稳地引出来了。：）

材料：
500 gms 南瓜（去皮切块）
1 只洋葱，切碎
2 瓣蒜瓣，切碎
3 只辣椒干
1/2 tsp 葫芦巴籽（fenugreek seeds）
1 tsp 孜然 （cumin seeds）

调味料：
1/2 tsp 黄姜粉 （turmeric powder）
1/2 tsp 辣椒粉 （red chilli powder）
1/2 tsp 干芒果粉 （raw mango powder）
1/2 tsp 糖
盐适量

首先锅里下大约一茶匙半的油，然后把葫芦巴籽、孜然下锅，爆出香味之后，加入辣椒干，翻炒大约20秒，然后加入洋葱和蒜蓉。翻炒至洋葱变软。

之后把所有的调味料加入，中火翻炒大约一分钟。

加入切块的南瓜，翻炒均匀，大约3分钟，稍微撒入大约1 tbsp的水，炒匀，加盖稍微焖一下，差不多3-5分钟，南瓜熟了就可以了。

配米饭或者面饼都可以。

冬阴蘑菇鱼。。

由týr的冬荫鳕鱼蘑菇饭和盈盈的Ikan Paprik/Pad Prik Fish启发而来。鱼是三文鱼。

食材：三文鱼一块，竹笋两只，口蘑、青椒、红甜椒适量，椰奶，冬阴酱，青柠汁，（鱼露）。
做法：
0。各种东西切片切块。
1。锅里油爆香几片姜，下三文鱼块煎至表面微黄，乘出。
2。同一口锅里下笋片炒一会儿，喷入白葡萄酒去生味。下蘑菇片把水分炒出来。再都乘出。
3。同一口锅下椰奶和冬阴酱，比例看情况。我这次颇多材料，用了3大勺酱。微火上拌匀炒香，颜色是暖暖的淡桔粉。
4。加入三文鱼、竹笋、蘑菇、青红椒丝炒匀，然后加水至将要没过食材，拌匀中火煮沸。盖上盖煮5分钟后，大火收下汁。
5。以青柠汁提鲜。可加些糖。若不够咸则以鱼露调味。这次我没有用。

和白饭或馕一起吃都好：）