MollyBel Recipes

Kaju Anjeer Roll I've been making this for a few years after seeing this simple demonstration. 1 cup cashews - powdered 1/4 cup sugar 2 T. water 1/2 t. cardamom 1/4 t. nutmeg 9 dried figs 2 T. butter 1.Soak the figs for about 5 minutes.  Drain.  Add water and boil for about 5 minutes.  2. In the meantime, mix sugar and water in a small pot until low heat.  Add spices and make a syrup.  Add butter to melt.  Remove from heat and add to powdered cashews.  Mix. 3. Mash the figs.  Add butter and put until med heat to thicken the figs.  4. Kneed then roll the cashew mix between two piece of plastic.  5.  Put all the fig mixture on one side of the flattened cashew and roll.  Close off edges and cut into 1/2" slices. 

Part of my Indian Thanksgiving No Bake Pumpkin Pie 1 (9 inch) prepared graham cracker crust 1 (.25 ounce) package unflavored gelatin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (14 ounce) can sweetened condensed milk 2 eggs, beaten 1 (15 ounce) can pumpkin puree       In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

 Made in India to celebrate the American Thanksgiving   "Three Sisters" Stew  1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds) 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/2 medium green or red bell pepper, cut into short, narrow strips 14- to 16-ounce can diced tomatoes, with liquid 2 cups cooked pinto beans (about 3/4 cup raw), or 16-ounce can, drained and rinsed 2 cups corn kernels (from 2 large or 3 medium ears) 1 cup homemade or canned vegetable stock, or water 1 or 2 small fresh hot chiles, seeded and minced, or 4-ounce can chopped mild green chiles 1 teaspoon each: ground cumin, dried oregano Salt and freshly ground black pepper 3 to 4 tablespoons minced fresh cilantro 6 servings Preheat the oven to 400 degrees. Halve the pumpkin or squash and scoop out the seeds and fibers. Place cut side up in a shallow baking dishes and cover tightly with foil. Bake for 40 to 50 minutes, or until just done bu...

The Pooh Cook Book: tea sandwich style. Radish Sandwiches with Bread and Butter Prickles 1 small bunch young red radishes, washed and dried 6-8 bread and butter pickles Mayonnaise Sandwich bread or crackers Grate the radishes and moisten them with mayonnaise to a firm spreading consistency. Spread the mixture on thin slices of sandwich bread or crackers. Sprinkle with bread and butter pickles cut into prickle shapes. Without the prickles these taste and look a little like lobster salad. "What's the matter?" asked Pooh. "Hot!" mumbled Tigger. "Your friend," said Eeyore, "appears to have bitten on a bee." Pooh's friend stopped shaking his head to get the prickles out... -- The House At Pooh Corner

One-Pan Chicken Drumsticks with Rice and Beans recipe from Epicurious 8 chicken on the bone 2 1/2 tsp. kosher salt, divided 1 tsp. freshly ground black pepper 3 Tbsp. extra-virgin olive oil 1 onion, finely chopped 1 tsp. ground cinnamon or cumin 1 tsp. ground turmeric, curry powder, or ground coriander 1/2 cup white rice (any type except for sticky rice) 1 (15-oz.) can chickpeas, white beans, black beans, or other beans, drained, rinsed 1/2 tsp. crushed red pepper flakes (optional) 1/4 cup coarsely chopped tender herbs, such as cilantro, parsley, mint, basil, and/or dill Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper. Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate. Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice a...

Sausage and Greens Sheet-Pan Dinner recipe from Epicurious  1 1/2 lb. potatoes (or any hearty veg), cut into 1" pieces 1/2 cup extra-virgin olive oil, divided 1 3/4 tsp. kosher salt, divided 1/2 tsp. freshly ground black pepper, divided 1 lb. sausage optional: onion, grapes or apples 3 Tbsp. red wine vinegar 1 1/2 tsp. Dijon mustard 1 1/2 tsp. honey 1 large bunch Tuscan kale or collard greens, stems removed, leaves torn into large pieces Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12–14 minutes. Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a smal...

Molly's Candlemas Potato Soup  A simple slow cooker potato soup.  Leeks are expensive and can be made without them. 6 cups cubed peeled potatoes 5 cups water 2 cups chopped onions 1/2 cup chopped celery 1/2 cup thinly sliced carrots 4 chopped leeks 1/4 cup butter, cubed 2 vegetable bouillon cubes 2 teaspoons salt 1/4 teaspoon pepper 1 can (12 ounces) evaporated milk 3 tablespoons minced fresh parsley In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.