Urad Daal – Slow Cooker Recipe

Image by the weed one via Flickr

A beautiful Daal with a soothing, homey feel to it that is sure to satisfy the palate and the soul. Simple, easy and delicious Urad Daal can also be made as easyly on the stove-top in a sauce pan or in a pressure cooker. Enjoy this Gujarati roadside dhabba dish.

Prep Time: 10 min
Cook Time: 4 Hours
Serves: 4-5
Ingredients:

Urad Daal – 1 cup
Water – 6 cups
Salt – to taste
Lemon Juice – 1 tbsp or to taste

Seasoning:
Oil – 1 Tbsp
Ghee – 1/2 Tbsp
Cumin Seeds – 1 tsp
Dry Red Chilies – 2 or to taste
Asafoetida – 1/8 tsp
Curry Leaves – few leaves
Green Chillies – slit, to taste
Ginger – 1/2 tbsp, minced
Garlic – 1/2 tbsp, minced

Cilantro – for garnish

Method:

1. Wash the Urad Daal under the tap till the water runs clear.
2. In the Slow Cooker combine the Daal and the Water.
3. Give the daal a mix, cover and cook on high for 4 hours .
4. After the 4 hours, open, mix and add Salt and Lemon/Lime Juice and mix.
5. To work on the seasoning, heat Oil & Ghee in a skillet.
6. Add in the Cumin Seeds and allow them to sizzle.
7. Add in the Dry Red Chillies, Asafoetida, Curry Leaves, Green Chillies, Ginger & Garlic. Cook for a minute.
8. Add the seasoning to the Daal, add in fresh chopped Cilantro and it’s ready to serve.
9. Enjoy with Chapatis, Rice or by itself, as a soup.

Tips:
Pressure Cooker Method:
1. Cook Daal with the Water and allow the Pressure Cooker to whistle 1 time.
2. Turn the flame off and allow the pressure to go down by itself.
3. Open the Cooker follow the same steps mentioned above.

Stove-Top Method:
1. Cook Water and Daal in a Saucepan, covered, till the Daal is cooked.
2. Follow the same steps as the Slow-Cooker Method.

 

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Betty’s Spiral-Sliced Ham with Brown Sugar Crumb Glaze Recipe

In this video, Betty demonstrates how to make Spiral-Sliced Ham with Brown Sugar Crumb Glaze. The glaze is a recipe that has been in my family for year, and we use it for glazing country hams.

Ingredients:

1 baked, ready-to-eat spiral ham (I used a 7.5 pound Hormel ham.)
2 cups Ritz cracker crumbs
1 cup light brown sugar

Choose a baking pan or dish that is large enough for your spiral-sliced ham and is 2 to 3 inches high. Line the pan or dish with aluminum foil, being careful not to tear any holes in the aluminum foil. Open the spiral sliced ham and place it flat side down, along with any juices the package may contain. In a small bowl mix 2 cups Ritz cracker crumbs and 1 cup brown sugar. (You can get by with ½ of this mixture, but this will give you plenty.) Place as much of the cracker/brown sugar mixture as you like on the ham, and pat well to get it to stick. Cover the top of the ham with a separate piece of aluminum foil, to insure full coverage. Bring up the outer pieces of foil and seal as well as possible. Place in a 325 degree (F) oven and bake for 90 minutes (1 ½ hours). Bring the ham out of the oven and remove the top piece of foil. Spread the rest of the foil away from the ham. Place the ham back in the oven to brown the glaze, about 15 minutes to ½ hour. Remove ham from oven and place on a large serving platter, making the spiral slices available for serving. Serve immediately. This is a wonderful entrée to grace your holiday table. I hope you enjoy the recipe and technique! –Betty 

 

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Betty’s Ham and Cheese Party Sandwiches

Image via Wikipedia

In this video, Betty demonstrates how to make luscious Ham and Cheese Party Sandwiches. These sandwiches are made by placing some sliced ham and cheese inside party rolls, letting them soak a few minutes in a tasty sauce, and then baking them in the oven until they are golden, the ham is warm, and the cheese is melted.

Ingredients:

1 package baked dinner rolls (rectangular shaped in foil pan—24 per package)
½ pound thin-sliced cooked ham (You may use any cooked ham that you have on hand.)
prepared mustard for spreading on sandwiches
½ of a 6-oz. package of Swiss cheese slices
½ stick butter
½ teaspoon Worcestershire sauce
½ teaspoon poppy seeds
½ teaspoon prepared mustard

Stand dinner rolls vertically and slice in half with a knife, so that there is a layer of roll “tops” and a layer of roll “bottoms.” Place the layer of “tops” over the layer of “bottoms” in a baking pan. With your hands or a knife, separate rolls into individual rolls, each now having a “top” and a “bottom.” Cut the ½ pound of ham and the 3-oz. Swiss cheese into rectangles that are the size and shape of the baked rolls. For a package of 24 rolls, you will need 72 rectangles of ham (if the ham is thin-sliced) and 24 rectangles of cheese. Open up each roll and place 3 rectangles of ham and 1 rectangle of Swiss cheese inside and spread with a small amount of prepared mustard. When all rolls are filled, push them tightly together with your hands, so they have the appearance of the original pan of rolls. Now, make your sauce. In a small saucepan, melt ½ stick butter. Add ½ teaspoon Worcestershire sauce, ½ teaspoon poppy seeds, and ½ teaspoon prepared mustard. Stir until well-blended. Pour the poppy seed mixture over the 24 ham and cheese-filled rolls in the baking pan. Try to get each one covered. You may need a pastry brush to distribute the poppy seeds evenly. Let sit for 20 to 30 minutes. Bake at 325 (F) for 15 to 20 minutes. Remove from oven and place on a nice serving platter. Serve warm as finger food. This is a delicious treat and is particularly great for parties and potluck dinners! I hope you can use it for your New Year’s Eve get-togethers! –Betty 

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Betty’s Oven-Baked Mini Ruebens Recipe

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In this video, Betty demonstrates how to make Oven-Baked Mini Reubens. These are reuben-style finger sandwiches that you can make on cocktail rye bread from your leftover St. Patrick’s Day Corned Beef!

Ingredients (for 12 mini reuben sandwiches):

24 slices of cocktail rye bread
½ cup (or more) Thousand Island dressing
cooked corned beef, cut into 24 slices to fit the bread
8 oz. Swiss cheese, sliced into 24 slices to fit the bread
14.5-oz. can shredded sauerkraut, well drained
butter, for greasing pans

Butter a shallow baking pan that is large enough to hold 12 sandwiches made with cocktail rye bread. Also, butter a matching baking pan *on the bottom*. Set the pans aside (exposing the buttered sides) while you prepare your sandwiches. To assemble one sandwich, spread Thousand Island dressing on one side of two pieces of cocktail rye bread. Now, place a slice of Swiss cheese on top of each of the spread pieces of bread. Next, place a slice of corned beef on top of each cheese slice. To finish the sandwich, place a small amount of drained sauerkraut on one of the prepared sandwich halves and put the two halves together. Place the assembled sandwich on your buttered baking pan. Repeat this process, until you have assembled 12 reuben sandwiches on cocktail rye bread and placed them on the buttered baking pan. Now, place the other baking pan, *buttered side down*, on top of the mini reuben sandwiches to provide pressure and stability while baking. Bake at 375 (F) for 10 minutes, until bread is golden and cheese melts. Remove from oven and use a flat spatula to move mini reubens to a nice serving dish. Serve while hot! This is a great finger food for parties. Also, it is a very easy and tasty way to make reuben sandwiches. I hope you enjoy these Oven-Baked Mini Reubens! Love, Betty

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Betty’s Super Bowl Spread–18 Recipe Suggestions from bettyskitchen!

In this video, Betty displays her Grand Super Bowl Spread—a collection of 18 party foods, with something for everyone! Included in the display are: Mini Corn Dogs, Boneless Chicken Wings, Hot Wing Sauce, Blazin’ Hot Wing Sauce, Chicken Crescents, Ball Park Nachos, Macho Nachos, Beer Cheese Dip, Mozzarella Sticks, Nachos Supreme, Instant Salsa, Deep-Fried Potato Wedges, Spicy Toasted Cashews, Pecan Pralines, Chocolate-Filled Meringue Cookies, Old Standby Chewy Peanut Squares, Wow! Peanut Butter milkshake, and Blueberry-Banana Smoothie.
Recipes for all of these traditional Super Bowl snacks can be found in bettyskitchen!

HAPPY SUPER BOWL from bettyskitchen!

–★ Betty and Rick ★

AND THE COOKING CHANNEL !

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