Basic ratios for making 1 cup of brown sugar.
| Kind | Sugar | Molasses |
|---|---|---|
| light | 200g | 20g |
| dark | 200g | 40g |
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Brown Sugar
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Corn Tortillas
Credits
Recipe adapted from Simply Mamá Cooks
Ingredients
Amount Ingredients 175g corn flour, nixtamalized (masa harina) 15g cornstarch 3g salt 1 cup water, warm Process
- In a bowl, mix together all the dry ingredients
- Add warm water, reserving a couple of tablespoons, and begin mixing/kneading the dough
- If needed, use the remainder of the water to fully hydrate the dough and form it into a ball; cover in plastic wrap and set aside to hydrate for ~30 minutes
- Tear off chunks of dough and form into smaller balls (or weigh out 30g portions for street taco size tortillas)
- Preheat tuvva, comal, griddle or dry frying pan on medium high heat
- Set dough balls between plastic and shape using tortilla press
- Place flattened tortillas onto dry pan and cook a few minutes on each side; if they puff up, press them down with a spatula. Do not overcook
- When done, take off heat and immediately cover in aluminum foil; stack tortillas one atop the other
Nutrition
100g (cooked) = 218 calories
Notes
- Masa Harina is a type of corn flour which uses nixtamalized corn; do not use cornmeal
- The cornstarch helps keep the tortillas soft, highly recommended
- Take a sandwich bag, cut off the zip top and slit out the sides so that you have one long plastic sheet; use this to sandiwch your tortilla between on the tortilla press.
- Steaming the tortillas in aluminum foil helps keep them warm and pliable. Do not skip this step
- If you do not have a tortilla press, you can just squash the balls of flour with a heavy pot, use a rolling pin, or even just your hands; the press just makes things easier
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Balsamic Reduction
A cup of balsamic vinegar can be cooked down as-is into a thick, syrupy glaze. This is my preferred method, which I find sweet enough. If you must add sugar, use the recipe below.
Ingredients
Amount Ingredient 1 cup balsamic vinegar 1 T sugar Any kind of sugar should work here (cane, raw, brown, granulated,). I would avoid powdered, as I haven’t tested that and it tends to behave in sometimes unexpected ways.
Process
- Add all ingredients in a small sauce pot set on medium high heat.
- Boil until reduced by half or desired consistency is reached.
- Cool to room temp before using (optional)
Notes
- Extra reduction can be stored in the fridge in an airtight container, preferably glass.
- Pairs great with caprese salad, bruschetta, caprese appetizers, drizzled on artisanal pizzas, in paninis, etc. Some rave about drizzling it over vanilla ice cream.
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Kichri
Both Instant Pot and stovetop instructions are included. I prefer the IP, as it’s faster and more hands-free.
Ingredients
Amount Ingredient 2 cups rice, basmati 2 cups water 1 cup red lentils (masoor dal) ¼ cup oil 1 T cumin seeds 1¼ tsp salt, to taste ½ tsp black pepper (optional) Process
Instant Pot
- Wash the rice and lentils (same bowl is fine), soak for up to 30 minutes (soaking is optional)
- Place all ingredients in IP, close lid and seal.
Pressure: High Time: 7 minutes Release: 10 minutes natural
- Fluff rice carefully before serving.
Stovetop
- Wash rice and lentils together and add to a heavy-bottomed pot along with the listed amount of water and black pepper
- Boil until 80% done (or until there’s just enough water left for “dam,” which is to finish cooking something via steaming)
- Add oil and cumin seeds, stir to distribute and set pot to dam/steam
- Once finished, fluff rice and serve.
Notes
- Stovetop will generally require double the amount of water vs the instant pot method
- Increase oil for a more moist kichri (recipe as listed is slightly dry).
- Pairs really well with achar (spicy pickles packed in oil)
- Salt is the main flavor component, so make sure it’s adequately salted. Start with 1 tsp per the recipe and adjust to your tastes.
comfort food ○ desi ○ dump and go ○ low effort ○ mom’s recipe ○ pakistani ○ pantry ingredients ○ photo ○ quick ○ rice ○ vegetarian -
Blackening Rub
Credits
Recipe adapted from 101 Cooking for Two.
ingredients
Amount Ingredient 2 T paprika 1 T chili powder* 1 T onion powder 1½ tsp salt 1 tsp black pepper 1 tsp thyme 1 tsp oregano ½ tsp garlic powder ¼ tsp cayenne * this is the chili powder which is a smokey blend of spices often used for Mexican cuisine, NOT a single-pepper powder like cayenne process
- mix all ingredients together
- store in airtight, glass container away from heat and light