Vegetable Curry ~ India
(Sakahari Khana)
1 c onion
2 tbsp fresh ginger
1 lb plum tomatoes
3/4 lb fresh green beans
1 lb zucchini
2 lb frozen peas
2 bunch fresh cilantro
1 c water
2 tbsp vegetable oil
1 tbsp curry powder
2 tsp salt
Chop onions, cilantro and tomatoes; slice ginger thinly; cut zucchini into 3/4" pieces. In deep frying pan, heat oil and add onions and ginger; sauté until golden brown. Stir in curry powder and salt ~ cook for one minute. Add tomatoes, stir until coated with spices. Add water and bring to a boil. Reduce heat to medium-low and add vegetables, cooking for another 15 minutes or until the vegetables are tender. (If more gravy is desired add more water.) Place in serving dish and garnish with chopped cilantro; service with rice or bread.
© 2004, 2010 Paula T. Webb
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Alan’s Pasta with Pine Nuts
~ Philippines ~
2 lb pasta ~ your choice
1 c Half & Half
2 stick butter
1/4 c flour
1 c rice wine
2 shallots
2 c pine nuts
3 tbsp rosemary/thyme/oregano (your choice)
1 tbsp parsley
salt & pepper to taste
dash of paprika
Cook pasta according to package directions, drain and cover to keep warm. In saucepan, melt butter; add flour with a whisk, cook until smooth and thickened. Gradually add Half & Half and wine, stirring until smooth; add seasonings and nuts, stir until blended. Mix well with pasta, sprinkle parsley and paprika on top and serve immediately.
A great dish my brother used to make after he returned home from his tour of duty on the USS Kittyhawk, during the Vietnam War. This is a family recipe of a girlfriend he knew in the Philippines.
© 2004, 2010 Paula T. Webb
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