Black Lentils

After suggested to me from many Uncles and Aunties when discussing slow cookers, these lentils have turned out great!  I guess they are also known as Ma ki Daal (or Mom's Lentils) because they are so wholesome and hearty.  At any rate, they require a long time to cook so the slow cooker is perfect for them.

1 cup whole urad daal

4 cups water (alternatively, vegetable or other broth)

1 can kidney (rajma) beans, undrained

3-6 cloves garlic, minced

1" ginger, minced

1/2 tsp tumeric, minced

1 tbsp sambar powder, heaping (can probably be replaced with garam masala or curry powder)

1 pinch asafetida 

stems of 1 bunch cilantro

1.  Place all the above items in slow cooker and cook on low for 6-8 hours.  (I have always placed everything in slow cooker the night before and then started the cooking the next morning; I do not know if skipping this step would result in undercooking or hard lentils).

2.  If desired, a oil-infused spice mix (tarka, vaghar, or chowk) can be added.  I have used different combinations, but usually includes something similar to the following

-1 tbsp ghee or olive oil or other oil (peanut, mustard)

-1 tbsp fenugreek seeds

-1 tbsp cumin seeds

-2 cloves garlic, minced

3. You can also add whatever else may suit your needs.  I have done tomatoes (when 1/2 remains in cooking), okra, squash, pepper mixes, onions, etc.

I hope you enjoy.  Please post suggestions or alternatives.  

Gajjar Halva

1 lb carrots (about 1/2 packet), shredded

1 can condensed milk (sweetened)

2-3 pods cardamom pods, ground 

1/4 cup raisins

pinch of saffron (optional)

almonds, slivered or sliced for garnish

1. Place carrots and condensed milk in slow cooker.  Set on low and cook for about 4-6 hours.  

2. I added the remaining ingredients about an hour prior to finishing but the cardamom pods could probably be added at the beginning.  The carrots have to be added toward the end or at least when it enough of the milk has evaporated so they don't absorb the liquid and become grapes again.

3. Prior to serving, you can leave the cover off the slow cooker or cook lightly in a pan to get a better "halva" consistency.

This turned out GREAT and was so easy.  I tried to do all sorts of fancy things with apples, honey, sugar, cream etc previously but this was so quick and turned out well.  Let me know what you think.  Pistachios might be a nice touch.

Slow Cooker Italian Style Pot Roast

2 - 3 pounds boneless beef roast
28 ounce can italian style tomato sauce
one packet italian dressing mix
one chopped onion

place all the ingredients in your slow cooker
cook for 8 hours


the leftovers make a great meat pasta sauce.....just shred the beef & add some mushrooms to the sauce, along with crushed red peppers & italian seasoning to taste.

-- adapted from recipezaar.com

Braised Korean Short Ribs (Gal Bee Jim)

This is from a Korean cookbook that our family friend published. It can be modified to make a stew by adding more water and vegetables which would be great in a crock pot!!

1 1/2 lb beef short ribs, 2 inch thick slices
2 T sugar
1 T rice wine
2 T flour
1 T cooking oil

Seasoning sauce:
4 T soy sauce
2 T sugar
2 T rice wince
1/4 tsp sesame oil
1 clove garlic, sliced
1 slice ginger
1/8 tsp pepper
5 T water

1. Separate bones (usually 3 bones are sold together), rinse and dry the meat. Then remove the visible fat. Make diagonal slashes halfway through the meat about 1 inch apart.
2. Place the meat in a bowl and add sugar and wine. Let it stand for 5 minutes. Coat the meat lightly with flour. Heat oil in large frying pan, then brown the meat on both sides.
3. Combine the seasoning ingredients and mix well.
4. Place the meat in a heavy cooking pot or casserole dish (or possibly a crock pot!). Pour the seasoning sauce over the meat.
5. Cook over high heat until the sauce comes to a boil, then turn the heat down to very low. Cover and cook about 40 minutes to 1 hour. From time to time, collect the sauce in a ladle and moisten the top of the meat. When nearly all the sauce has been absorbed the dish is ready to serve. (When making a stew, you can add more water and vegetables such as potatoes or carrots to cook with the meat)
6. Serve with steamed rice.

Slow-Cooked Korean Roast

This is my meager attempt at bulgogi with the ingredients I could find in my fridge (hence the apple juice). Suggestions for a better (more authentic recipe) would be appreciated.

2-3 pounds top sirloin roast or meat of choice
fresh ground black pepper
1 cup apple juice
1/2 cup soy sauce
1 tbsp sesame oil
1 tbsp chili sauce
1 tbsp sesame seeds, preferably toasted
3-4 cloves garlic, coarsely chopped
1-2 inches ginger, peeled and chopped
scallions for garnish.

1. Lightly dust meat with pepper and place in slow cooker.
2. Mix remainder ingredients, except scallions. Cover meat.
3. Allow to marinade (1 hour +).
4. Cook in slow cooker according to suggested manufacturer ingredients. (I usually start it on low before I leave for work in the morning and it is ready when I get home).
5. Before serving, the liquid from the slow cooker and cook down in a pan for a sauce, if desired.
6. Garnish with scallions and serve with either rice or noodles (see noodle salad below).

Buffalo Chicken

1/2 cup Frank's Red Hot
1/4 cup butter, melted
1 tbsp Tabasco, or to taste
1 tbsp brown sugar
onions and peppers (used 1/4 bag frozen onions and peppers)
2-4 chicken breasts, or cut of choice

1. Combine above ingredients except onions, peppers, and chicken.

2. Place chicken in slow cooker (CrockPot) with onions/peppers. Cover with sauce.

3. Cook for 8 hours (+/- 2 hours) on low, or per manufacture suggestions.*

4. Serve on bread as a sandwich, with greens as a salad, or even with pizza.

*If your slow cooker only has one setting, it is likely low. See your manafacture directions for suggested cooking times.

Courtesy of Jin Shin Kwak