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Recipes
Fluffy Pancakes
By Yogadiva
Directions Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl
- 1 1/2 cups all-purpose flour
- 3 tablespoons confectioners' sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups milk
- 1 large egg yolk, plus 3 egg whites
- 4 tablespoons unsalted butter, melted and cooled, plus more for brushing
- 1/2 teaspoon pure vanilla extract
- Butter and maple syrup, for serving
Huggy Buggy Bread Pudding
By Yogadiva
Directions Preheat the oven to 350 degrees F
- 3 tablespoons melted butter
- 3 eggs
- 1 cup sugar
- 1 (14-ounce) can coconut milk (not low-fat)
- 3 cups whole milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- Pinch salt
- 1 baguette, cut into 1-inch chunks (about 7 cups)
- 6 dried figs, soaked in hot water for at least 15 minutes, thinly sliced*
- Handful roasted unsalted cashew nuts, whole or chopped
- Vanilla ice cream, for serving
- Special equipment: 9 by 13-inch baking dish
Slow-Cooker Chicken Tikka Masala
By Yogadiva
Ideas, Tips, and Simple Ways to Make Life Even Easier Makeup Makeovers Makeup Makeovers teaspoons garam masala...
- 15-ounce can crushed tomatoes
- medium onion, chopped
- cloves garlic, chopped
- tablespoons tomato paste
- teaspoons garam masala (Indian spice blend)
- kosher salt and black pepper
- pounds boneless, skinless chicken thighs (about 8)
- English cucumber, halved and thinly sliced
- cup fresh cilantro leaves
- tablespoon fresh lemon juice
- cup basmati or some other long-grain white rice
- cup heavy cream
Kheema: Indian Ground Beef with Peas
By Yogadiva
Directions In a large skillet, warm the oil over medium-high heat
- 3 tablespoons canola oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 (1-inch thumb) fresh ginger, peeled and minced
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon store-bought or homemade garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne, optional
- 1 pound ground beef
- 2 medium tomatoes, chopped
- Kosher salt and freshly ground black pepper
- 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
- 2 teaspoons malt vinegar or apple cider vinegar
- 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
- 4 chapatis or pitas, warmed
Sweet Potato Souffle
By Yogadiva
For the souffle: Preheat the oven to 350 degrees F
- 1/2 cup butter (1 stick), at room temperature, plus more to grease pan
- 5 medium sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- Pinch of salt
- 1 cup finely chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 cup butter (1/2 stick), softened
Watermelon-Jicama Salad
By Yogadiva
Directions Combine the watermelon and jicama in a large bowl
- 8 cups cubed watermelon (1/2-inch pieces)
- 1 cup cubed peeled jicama (1/2-inch pieces)
- 1 tablespoon lime zest
- 1 jalapeno pepper, stemmed, seeded, deveined and minced
- 1 tablespoon chopped fresh chives
- 1 tablespoon sliced scallion, white and pale green parts only
- 1/4 cup roughly chopped fresh cilantro
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup crumbled Cotija cheese
Chicken in Creamy Tomato Curry: Chicken Tikka Masala
By Yogadiva
For the marinade: In a large bowl, mix together the marinade ingredients
- 1 cup plain yogurt, whisked until smooth
- 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
- 2 serrano peppers, minced (seeds removed if you don't want it spicy)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 8 Roma tomatoes, diced
- 1 1/2 teaspoons kosher salt
- 1 to 2 cups water
- Oil, for grilling
- 1 tablespoon dried fenugreek leaves (optional)
- 1/2 cup heavy cream
- Minced fresh cilantro, for garnish
- Cooked rice, naan, or crusty piece of bread, for serving
- 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
- 1/4 cup canola oil
Baked Ham with Brown Sugar Honey Glaze
By Yogadiva
This ham is so simple to prepare and the brown sugar honey glaze was amazing!
- 1 (18 - 20 pound) smoked ham, water added, ham hock removed
- 1 (16 ounce) box light brown sugar
- 1 cup (8 ounce jar) clover honey
Rustic Vegetable Soup
By Yogadiva
Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associ...
- 1 tablespoon extra-virgin olive oil
- 1/2 small yellow onion, diced small (1/2 cup)
- 2 medium carrots, diced medium (1 cup)
- 1/2 small green cabbage, core removed, diced large (2 1/2 cups)
- 2 1/4 cups Marinara Sauce (about 1/2 recipe)
- 3 1/2 cups reduced-sodium chicken broth
- Coarse salt and ground pepper
- 1 medium zucchini, diced large (1 1/2 cups)
- 1 can (15.5 ounces) cannellini beans, drained and rinsed
- Freshly grated Parmesan cheese, for serving (optional)
Sugar Cakes
By Yogadiva
1. Mixed together dry ingredients and wet ingredients seperately
- 2 cups sugar
- 1 cup shortening
- 3 eggs
- 2 teaspoons vanilla
- 1 cup milk
- 4 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda