Daring Cooks make Sushi 寿司…….I make it Vegetarian

Top: Caterpillar Rolls , Bottom L: Nigiri Sushi and Bottom R : Spiral Roll

I have not been able to post earlier about the fabulous sushi Daring Cooks made this month. I love sushi and really had my fill making vegetarian sushi. I couldn’t say enough of ” This is so much better than store bought and I made so much so cheap” I found this month’s Daring Cook challenge the best so far. The instructions are quite precise so no chatter in this post.  I was supposed to post on the 14th, ah well here I am …………

The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.

Sushi (寿司 or 鮨 or 鮓) is much appreciated for its delicate taste and exquisite appearance. Sushi actually means vinegared rice, which is the essential ingredient in every sushi recipe. Sushi is simple and cheap to make at home, needs no special equipment and is an excellent way to use left overs.

Although sushi in various forms has been around for fourteen centuries, the modern version was invented in Japan in the 1800’s where a ‘hand-formed’ sliced fresh fish and vinegared rice ball was eaten as a snack food. Nowadays, sushi is made with various seafood, meats and vegetables, raw and cooked.

PART 1 : SUSHI RICE (makes about 7 cups of cooked sushi rice)

Preparation time: 1¾ hours consisting of :-
Rinsing and draining rice: 35 minutes
Soaking rice: 30 minutes (includes 5 minutes making the vinegar dressing)
Cooking and steaming time: 25 minutes
Finishing the rice: 15 minutes

INGREDIENTS:

• 2½ cups uncooked short grain rice
• 2½ cups water
• For superior results use equal volumes of rice and water

Sushi Rice

Optional Ingredients

• 3 inch (75mm or 15 grams) square dashi konbu (or kombu) (dried kelp seaweed) wipe with a damp cloth to remove white powder & cut a few slits in the sides of the kelp to help release its flavors  (I used Shimaya Instant Dashi Konbu powder …..I used only 1 tsp. in the water given……that’s what I got)
• 2½ teaspoons (12.5 mls) of sake (Japanese rice wine)

Sushi vinegar dressing

• 5 Tablespoons (75 mls) rice vinegar
• 5 Teaspoons (25 mls or 21 grams) sugar
• 1¼ Teaspoons (6.25 mls or 4.5 grams) salt

DIRECTIONS:
Rinsing and draining the rice

1. Swirl rice gently in a bowl of water, drain, repeat 3-4 times until water is nearly clear. Don’t crush the rice in your hands or against the side of the bowl since dry rice is very brittle.
2. Gently place rice into a strainer and drain well for 30 minutes.

Soaking the rice

1. Gently place the rice into a heavy medium pot with a tight fitting lid (if you have a loose fitting lid use a piece of aluminum foil to make the seal tight).
2. Add 2½ cups of water and the dashi konbu. (I used 1 tsp. instant powder)
3. Set the rice aside to soak for 30 minutes, during this time prepare the sushi rice dressing.

Preparing the Rice Vinegar Dressing

1. Combine the rice vinegar, sugar and salt in a small bowl.
2. Heat on low setting.
3. Stir until the mixture goes clear and the sugar and salt have dissolved.
4. Set aside at room temperature until the rice is cooked.

Cooking the rice

1. After 30 minutes of soaking add sake (if using) to the rice.
2. Bring rinsed and soaked rice to the boil.
3. Reduce heat to the lowest setting and simmer, covered, until all the water is absorbed, 12-15 minutes. Do not remove the lid during this process. Turn off heat.
4. Let stand with the lid on, 10-15 minutes. Do not peek inside the pot or remove the lid. During this time the rice is steaming which completes the cooking process.

Finishing the rice

• Turning out the rice

1. Moisten lightly a flat thin wooden spatula or spoon and a large shallow flat-bottomed non-metallic (plastic, glass or wood) bowl. Do not use metallic objects since the vinegar will react with it and produce sour and bitter sushi rice.
2. Remove the dashi konbu (kelp) from the cooked rice.
3. Use the spatula to loosen gently the rice and invert the rice pot over the bowl, gently causing the cooked rice to fall into the bowl in one central heap. Do this gently so as not to cause the rice grains to become damaged.

• Dressing the rice with vinegar

1. Slowly pour the cooled sushi vinegar over the spatula onto the hot rice.
2. Using the spatula gently spread the rice into a thin, even layer using a 45° cutting action to break up any lumps and to separate the rice. Don’t stir or mash rice.
3. After the rice is spread out, start turning it over gently, in small portions, using a cutting action, allowing steam to escape, for about a minute.

• Fanning & Tossing the rice

1. Continue turning over the rice, but now start fanning (using a piece of stiff cardboard) the rice vigorously as you do so. Don’t flip the rice into the air but continue to gently slice, lift and turn the rice occasionally, for 10 minutes. Cooling the rice using a fan gives good flavor, texture and a high-gloss sheen to the rice. The vinegar dressing will be absorbed by the hot rice. Using a small electric fan on the lowest speed setting is highly recommended.
2. Stop fanning when there’s no more visible steam, and all the vinegar dressing has been adsorbed and the rice is shiny. Your sushi rice is ready to be used.

• Keeping the rice moist

1. Cover with a damp, lint free cloth to prevent the rice from drying out while preparing your sushi meal. Do not store sushi rice in the refrigerator leave on the counter covered at room temperature. Sushi rice is best used when it is at room temperature.

* Tip: To make sushi rice: for each cup of rice use 1 cup of water, 2 Tbs rice vinegar, 2 tsp sugar, ½ tsp salt and 1 tsp sake. For superior results use equal volumes of rice and water when cooking the sushi rice since the weight of rice can vary. Weight of 2½ cups of uncooked rice is about 525 grams or 18½ ounces.

* Tip: While the rice is draining, soaking and cooking prepare your rice vinegar dressing, sushi fillings and toppings.

* Tip: Photo series on How to Cook Rice with a Pot
http://www.sushiencyclopedia.com/how_to_make_sushi/how_to_cook_rice_with…

* Tip: Photo series on How to Make Sushi Rice with Tools You Already Own
http://www.sushiencyclopedia.com/how_to_make_sushi/how_to_make_sushi_ric…

NOTES:
Sushi Rice – choose a short or medium grain rice. Do not use Arborio, long-grain, or parboiled white rice. Medium-grained calrose is a suitable rice. Rice expands (about 3 times) when cooked so make sure your pot is large enough. Washing the rice removes the rice flour that coats the rice and gives a fresh flavor and scent to the cooked rice. Look for rice that is labeled ‘sushi’ rice. Cooked sushi rice can be placed in plastic bags and frozen for 3 months, microwave when needed. Cooked sushi rice should be sticky, shiny and the individual grains of rice can been see. Price: AUS $4/KG.

Dashi konbu – or ( dashi kombu) – dried kelp, it looks like broad, leathery, wrinkly greenish ribbon often coated with a white powder. The darker green the leaves, the better the quality of kelp. Dashi konbu adds a refreshing light ocean taste to sushi rice. Price: AUS $1.50 for ten 3”(75mm) squares.

Rice Vinegar – this gives prepared sushi rice its unique clean, crisp taste. Do not use bottled “sushi vinegar” as it is too harsh and has a bitter after-taste. Look carefully at the label of the rice vinegar it should have NO SALT and NO SUGAR in the product. Apple cider vinegar is a good substitute if rice vinegar is not available. You can use mild white wine vinegar or mild red wine vinegar if you cannot find rice vinegar or apple cider vinegar. DO NOT USE NORMAL WHITE VINEGAR it is too harsh. Price: AUS $4 /500ml bottle.

Sake – Japanese rice wine. Do not use cooking sake or Chinese cooking rice wine, look for a reasonably priced drinkable sake. Refrigerate opened sake & use within two months. You can use vodka or a mild tasting gin if sake is not available. Price: AUS $10/500ml bottle.

Sugar – you can use mild honey or any other vegan substitute to give the equivalent sweetness.

 

PART 2 : Dragon Rolls (also called Caterpillar Rolls)

Preparation time: 30 minutes, plus 1¾ hours to make the sushi rice
Cooking time: about 5 minutes (grilling the eel)

Yield: 2 inside-out (uramaki) sushi rolls

INGREDIENTS:

• 1 sheet 7”x8” (17.5cmx20cm) of toasted nori (dried seaweed sheets), cut into halves
• 1/2 Japanese cucumber
• 2 cups of prepared sushi rice
• 3 slabs tofu (sliced, seasoned with salt & paprika and baked at 400 F for 20 minutes) 
• 1 Avocado
• 1 Red onion thinly sliced and broiled for 7-8 minutes
• Vinegared Water – ½ cup of water combined with a dash of rice vinegar
• Various small amounts of sauces to use as the flames of the dragon (or legs of a caterpillar)

Optional

• A mix of crumbled toasted nori, toasted sesame seeds and sugar and salt

Japanese Cucumber and salt paprika seasoned baked tofu

Oiled & Broiled thinly sliced red onions

DIRECTIONS:
1.Cut cucumber into strips ¼ inch (6mm) x 7” (175mm) long, then salt, rinse & dry the strips.
2.Grill (broil) the red onions for about 2-5 minutes until bubbling. Bake sliced seasoned tofu. Apply or spray some oil before baking.

3.Halve, pit and peel the avocado. Cut the avocado halves into thin even 1/8 inch (3 mm) slices. Fan out the cut avocado into a 7 inch (175 mm) overlapping pattern.
4.Cover bamboo mat with plastic wrap. Place a sheet of nori shiny side down, lengthwise, on the edge the mat.
5.Moisten lightly your hands in the bowl of vinegared water.
6.Place one cup of rice on the nori and gently rake your fingertips across grains to spread rice evenly. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
7.Flip the rice-covered nori over (so the bare nori is now on top) and place on the edge of the mat closest to you.
8.Slice tofu again in slices. Arrange sliced baked tofu across the length of the nori, not quite centred on it but a little closer to you. Place half the cucumber sticks & grilled onions next to the tofu.
9.Lift the edge of the mat closest to you with both hands, keeping your fingertips over the fillings, and roll the mat and its contents until the edge of the mat touches straight down on the nori, enclosing the fillings completely. Lift up the edge of the mat you’re holding, and continue rolling the inside-out roll away from you until it’s sealed. Tug at the mat to tighten the seal. If the rice doesn’t quite close the roll add more rice in the gap and re-roll using the mat to completely cover the inside-out roll. Place the roll on a damp, clean smooth surface.
10.Spread about 1 tablespoon of the optional sesame mix along the entire top of the rice-covered roll. Using the plastic covered mat gently press the fish roe so it adheres to the rice.
11.Slide a knife under one fan of avocado and transfer it onto the top of an inside-out roll. Gently spread out the avocado layer to cover the entire roll. Lay the plastic wrapped mat over the avocado-covered roll. Squeeze very gently to shape the roll.
12. Lay a sheet of plastic wrap over the roll. Slice the roll into 6-8 equal, bite-sized pieces, wiping your knife with a damp towel before each slice. Discard the plastic wrap. Repeat the above to make one more roll.
13.Arrange the cut pieces on a serving plate with the sauces so the finished dish appears as a dragon breathing fire and flames (or a caterpillar with many legs).

* Tip: The most common mistake is having too much filling the golden rule is less is more when it comes to making sushi it is easier to roll an under-filled roll than an over-filled roll.

* Tip: Dampen your knife with a moist lint-free towel before every cut – this prevents the sushi rice from sticking to your knife.

* Tip: Excellent videos on making Dragon Rolls
http://www.youtube.com/watch?v=pQZGRohVNFQ
http://www.youtube.com/watch?v=fo55iBN9FQs&feature=related

Caterpillar roll

Caterpillar rolls with pickled ginger and wasabi

NOTES:
Bamboo mat (makisu) – A 10 inch (25cm) square mat made of thin slates of bamboo tied together with string.
Substitutes: a thin magazine cut to size wrapped in plastic wrap or a few layers of parchment paper cut to size about 10 inch (25cm) square.

Nori – Sheets of seaweed (laver) processed into thin sheets about 7 inches x 8 inches (17.5cm x 20cm) in size. Always re-toast the nori sheet over a gas stove on low flame for 5 to 10 seconds, or place nori on a clean oven rack and bake it in a preheated 350F-degree (180C) oven for 30 seconds. Nori should be sealed tightly in a plastic bag and used within a few months. It can be stored in the freezer. Nori will deteriorate if left out of its sealed package so use quickly.
Substitutes: Thin cooked egg omelette cut to same size as a nori sheet (7 inches by 8 inches or 17.5cm x 20cm). Also soya bean wrappers, rice paper, tofu wrappers, dosas, crepes or an overlapping layer of thinly sliced cooked vegetables.

Japanese Cucumber – Japanese cucumbers are thin-skinned, seedless and contain much less water than normal cucumber.
Substitutes: English or hothouse cucumbers which have been peeled, de-seeded and salted as above. If not available try matchsticks of your favorite crisp vegetable.

Avocado –
Substitutes: If not available use slices of roasted capsicum (bell pepper), slices of roasted tomatoes, lightly cooked whole snap (snow) peas, slices of Japanese daikon radish or other cooked thinly sliced vegetables, or slices of ‘sushi’ grade fish such as tuna, yellow tail and red snapper; smoked salmon, pastrami, salami, various colour’s of fish roe, or various colour’s of sesame seeds.

PART 3 : Spiral Sushi Roll
This is easiest ‘decorative’ sushi roll.

Preparation time: 15 minutes, plus 1¾ hours to make the sushi rice

Yield: One Roll, cut into 8 pieces

INGREDIENTS:

• 2½ cups prepared sushi rice
• 2 sheets of toasted nori, each sized 7”x8” (17.5cmx20cm)
• Six assorted fillings, each filling should be the size of a pencil (see note below)

DIRECTIONS:
1.Join 2 sheets of nori by moistening the adjacent edges and overlapping them about ½ inch (12mm).
2.Place this double sheet shiny side down on a rolling mat, part of the nori will extend beyond the mat.
3.Using moist fingers place 2½ cups of rice on the nori and gently rake your fingertips across grains to spread rice evenly, leaving ¼ inch (6mm) nori showing on the both ends of the sheet. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
4.Using your fingers form six grooves (in the same direction that you will be rolling the mat) at even intervals across the bed of rice. Make the first groove about 2 inches (50 mm) from the edge of the nori sheet. Form the grooves by pushing the rice away, do not mash or squash the rice, leave a loose one grain layer of rice in the bottom of the grooves. Level the areas between the grooves where you have pushed the rice.
5.Place your fillings in the grooves. Fill the grooves a little higher than the surrounding rice bed.
6.Then roll the sushi up from the edge closest to you, this will form a spiral pattern of nori, rice and fillings inside the roll.
7.Slice into 8 pieces with a very sharp wet knife, wiping the blade with a damp cloth after each cut.
8.Place the pieces on a platter and garnish.

NOTE:
Make each groove about a finger-width wide they will hold about 1-2 tablespoons of filling. Use fillings that compliment each other and are highly colored. Use parboiled vegetables cut into strips, seafood, left over eel, smoked fish or chicken, whole cooked beans, edible flowers etc….

I used baked seasoned tofu, roasted red bell pepper, carrots, salted and drained Japanese cucumbers, omelette and grilled onions. Grilled vegetables in sushi is absolutely fabulous. Take my word and try it.

 

Spiral Roll

Spiral Roll

 

PART 4 : Nigiri Sushi
Nigiri sushi is the type of sushi most often made in sushi bars. In Japanese, nigiri means “squeeze”.

Preparation time: 30 minutes, plus 1¾ hours to make the sushi rice

Yield: 14-16 pieces of sushi

INGREDIENTS:

• 2 cups prepared sushi rice
• 8 pairs of assorted toppings, 200 gms/7 ozs total of fish, meat or vegetables (see note below)
• 1 tablespoon Wasabi (paste, reconstituted powder) or any other paste to adhere topping to rice

Optional

• Garnishes such as Ginger (pickled), chilli strips, vegetables flowers etc
• Thin strips of nori or vegetables (for tying topping on)

DIRECTIONS:
1.When handling sushi rice, make certain your hands are very clean. To keep the rice from sticking to our hands moisten your hands with vinegared water.
2.Form nigiri sushi by scooping up a small amount (about 2 tablespoons) of rice with your forefinger and second finger of your right hand and placing it in your cupped left palm.
3.Use the fingers and thumb of your right hand to form it into a long, narrow mound (about 2 inches x 1 inch wide or 50mm x 25mm) in your cupped palm.
4.Press enough to make the rice hold firmly together. Place the nigiri on a damp cutting board flat side down. Don’t let sushi touch or they’ll stick to each other. At this point, you can cover the sushi with plastic wrap, and they’ll keep at room temperature (not the refrigerator) for several hours.
5.Smear a thin line of wasabi on top of the rice and place the topping piece on it. You may need to press the topping down lightly with your fingers and adjust the shape of the rice accordingly to form an attractive piece of nigiri sushi. If your topping is very loose like fish roe you can place a strip of nori (higher than the rice) around the nigiri and form ‘battleship’ sushi. The cavity that the nori forms holds the topping so it does not fall off.
6.Garnish as desired and use strips of nori (or vegetable) to tie the topping to the nigiri if needed.
7.It is customary to make nigiri sushi in pairs, so make two of each variety.

* Tips: A great video on making nigiri sushi
http://www.howcast.com/videos/270-How-To-Make-Sushi
A great web page on slicing fish for nigiri
http://www.sushilinks.com/sushi-recipes/how-to-buy-fish/index.html

Nigiri Sushi topped with vegetables

NOTES:
Seafood nigiri must use sushi grade (sashimi grade) fish. Try tuna, red sea bream (red snapper), yellowtail or salmon. Cooked shrimp, cooked crab, cooked meat can also be used! You can use any vegetable you wish try asparagus, pumpkin, carrot, avocado, cucumber, shiitake mushroom, tofu, thin sliced egg omelette, etc… Thinly slice or julienne vegetables, parboiling if necessary tie on with a thin (1/4” or 6mm) strip of nori or vegetable strip wrapped around the whole sushi if needed..

*MOST IMPORTANT ADVICE YOU MUST READ THIS* – If you are using raw fish or raw meat it must be ‘sushi’ grade (sashimi grade) ask your fishmonger or butcher for advice and if in doubt don’t use. Find your local Japanese market and ask them where the best sushi (sashimi) fish is. Maybe you can buy sushi grade fish at your local sushi bar. Purchase flash-frozen sashimi grade fish which is guaranteed to be free of all parasites. Only salt-water fish and shellfish should be consumed raw. Crab and prawn (shrimp) should always be cooked. Sashimi grade fish should have a clean cool smell if it smells fishy it is a sign that the fish is old and cannot be used. If you are pregnant or have a weakened immune system only use cooked ingredients. There is no need to use raw fish or raw meat in sushi.

Resources
Written instructions on making various forms of sushi can be found here http://homepage3.nifty.com/maryy/eng/sushi_roll.htm
http://www.sushiencyclopedia.com/index.html

 

Expenditure:

Sushi Rice………………………….$6.49 for 5 lb……………….HuaXing Asia Store ……….plenty left

Sake……………………………….$2.32 for 300 ml…………….HuaXing Asia Store………..plenty left

Instant seaweed powder……………$2.59 for 64 g……………….HuaXing Asia Store……….plenty left

Japanese Cucumber………………..$0.5 for 2 ………………….HuaXing Asia Store………..gone

Tofu……………………………….$2.49 for 2.65 lb……………HuaXing Asia Store………..plenty left

Sesame,nori mix……………………$2.49………………………HuaXing Asia Store………..half left

Wasabi powder…………………….$1.69………………………HuaXing Asia Store………..half left

Pickled Ginger……………………..$2.99 for 12 oz…………….HuaXing Asia Store…………half left

—————————————————————————————————–

Total………………………………$21.56

Now you know why sushi is so expensive. Anyway this much money will make many many servings till you really get your fill of sushi like me. And yes, this was not all, I bumped into another car on my way out of the store and so this sushi turned out really really expensive.

Daring Cooks Blogroll

Daring Cooks cook Indian : Masala Dosa (Updated)

Masala Dosa with Sambhar, coconut chutney and Podi

Debyi from http://www.healthyvegankitchen.com hosted this month’s challenge and ordered Indian Dosas for all of us at Fresh Restaurants (www.freshrestaurants.ca) in Toronto, Canada. Since we all live in a virtual world these days, we were all handed over a recipe from their cookbook  and asked to make dosas to serve ourselves. Now, masala dosas (and oh my dear idlis, made from a similar batter) are a very big favorites with me. I can eat them all the time. My parents and I spent a couple of years in Vishakhapatnam , Andhra Pradesh and that is where my mother learnt to make good idlis and dosas. Another big influence was my Aunt who spent half her life in Chennai, then Madras and cooked fabulous South Indian meals.

Unfortunately I cannot make something with grains and flour and call it a dosa. A similar fare called Chil-ra is made in North India and I will be talking about it at the end of the post. Hence, I used my regular recipe for making dosas . I hope Debyi won’t mind it……..I kept the whole thing Vegan 🙂 .

The Recipe:

Dosa:

• Idli Rice 3 cups soaked in water overnight
• Black gram (Urad Daal)  1 cup soaked in water overnight
• Fenugreek seeds 1 tsp.
• salt to taste

Fenugreek seeds,urad daal soaked and drained and idli rice soaked and drained in picture 2

Soak fenugreek seeds and urad daal together in water overnight. Since I make idlis and dosas from the same batter, I soak rice and lentils separately. Grind the lentils with little water till a very smooth paste is achieved.

Ground lentils

Rice needs to ground well too…..adding rice paste to lentils paste and final paste before fermentation

After lentils and rice are ground well, add rice paste to lentils paste and add about 2 tsp. salt. Leave to ferment 12 to 14 hours. Unless, you live in a hot weather, in that case check after 5-6 hours. The dough should almost double.

 

Half the batter : after fermentation. Add water as required and dosa batter’s ready

 

Ladle the dosa batter in circular motion

Potato filling:

• Potatoes 4 medium boiled and chopped
• Onion 1 big sliced
• Ginger grated 1 tsp.
• Canola Oil 2 tsp.
• Asafoetida (Heeng) 1/2 tsp.
• Mustard seeds (Rai) 1 tsp.
• Fresh Curry leaves 2 stems washed
• Bengal gram (Chana Daal ) 1 tsp.
• Black gram (Urad Daal) 1 tsp.
• Turmeric powder (Haldi) 1 tsp.
• Red chilli powder (Lal mirch) 1/2 tsp.
• salt to taste

Potato filling ingredients clockwise:Fresh curry leaves, boiled potatoes, asafoetida, urad daal, chana daal, grated ginger, mustard seeds and sliced onions

To make the filling:

Heat the oil in a wok and add all the ingredients except potatoes, onion and salt.

Fry for one minute then add the onions. Let them fry for 2 more minutes.

When the onions start to turn translucent, add the potatoes and salt. If the mixture seems too dry, add 2 Tbsps. water. Cover and cook the filling for 5 minutes. The filling is ready.

Add the potato filling as the dosa starts to brown at the bottom

Fold the dosa and we’re done

I prepared 2-3 dosas at a time on a big electric griddle as I was serving 5 people at a time. The best crispness and color is achieved on an iron griddle. The iron griddle is heated , a couple of drops of oil are added to it and a raw onion just sliced at the top is used to spread the oil on the griddle. This is the traditional way of preparing dosas.

Sambhar :

• Split yellow pigeon peas (Arhar/Toor Daal)  2 cups boiled in a pressure cooker with turmeric and salt
• Canola Oil 1 Tbsp.
• Mustard seeds (Rai) 1 tsp.
• Cumin seeds (Jeera) 1 tsp.
• Asafoetida (Heeng)  1/2 tsp.
• Fresh Curry leaves 2 stems washed (remove the stems 😉 )
• Ginger 2 tsp. grated
• Garlic 2 cloves minced
• Shallots/pearl onions 1/2 cup (cut if required to bite size pieces)
• Tomatoes 2 chopped
• Vegetables of choice (beans, bell pepper, bottle gourd etc. ) optional
• Sambhar Masala powder 1 Tbsp.
• Tamarind concentrate 1/2 tsp.
• Salt to taste
• Cilantro/coriander leaves for garnish

To prepare the sambhar heat oil in a big saucepan. Add mustard seeds, cumin seeds, asafoetida and fresh curry leaves. When you hear the mustard seeds crackle, add the ginger and garlic.

Next add the shallots or pearl onions and fry for a little bit more. Next add the tomatoes. When the tomatoes start getting mushy, add the boiled lentils. Mix well and let it come to a boil. The consistency should be like lentil soup. It can be thinned a bit more if desired.  Finally add the sambhar masala powder and the tamarind concentrate.

(If using actual tamarind, soak it in hot water for 15 minutes. Take the pulp out and discard the fibrous portion and the seeds.)

Garnish with cilantro leaves and the sambhar is ready.

Coconut Chutney:

• Grated coconut (fresh/frozen) 1 cup
• Dalia Daal (Roasted split Bengal gram) 1/2 cup
• Peanuts 2 Tbsp.
• salt to taste

for tempering:

• Canola Oil 1 Tbsp.
• Asafoetida 1/4 tsp.
• Mustard seeds 1 tsp.
• Fresh Curry leaves 2 stems washed
• Whole Red chili 1

Dalia Daal/ Roasted split Bengal gram

This is a very basic coconut chutney but tastes great! To prepare the chutney, grind the chutney ingredients in a grinder (ideally) or a blender (I use) and add a little water. Grind the ingredients well till you get a smooth consistency.

Heat oil in a small wok and add all the tempering ingredients. Heat till you hear crackling noise and the tempering ingredients look crisp. Do not let it burn. Add immediately to the ground chutney.

The coconut chutney’s ready!

Coconut chutney

Please help yourself 😉

Dosa with Nutella , caramel sauce and some sweet butter

 

Chil-ra or Godhuma Dosa:

The actual recipe given by Debyi uses spelt flour to make the crepe. In North India , it is called Chilra and in South India, it is called Godhuma Dosa (whole wheat flour dosa)

The way we make it in North India is slightly different and hence my clarifications. We do not eat the chil-ra with any curry. It is usually eaten with pickle or cilantro chutney or even Bhukni (a dry tangy spice powder)

The Recipe:

• Whole wheat pastry flour (atta) 2 cups
• Onion 1/2 medium minced
• Ginger 1 tsp. grated/minced
• green chilli 1 cut fine
• tomato 1/2 medium chopped fine
• Carom seeds 1 tsp.
• salt to taste
• water

Clockwise: Atta , water , onion, green chili, ginger and tomatoes

Chil-ra with yogurt and mango pickle……comfort food

Add all the ingredients and enough water to make a smooth batter. Make sure no lumps remain.

Heat a griddle and make crepes out of these. These will not be as thin as the lentil mixture. But the meal’s ready instantly. I used to love eating these as kid and still do. My kids are a big fan as well……….only I do not know if it’s the chance to eat pickle or chil-ra that draws them to it. Anyway, it’s a good quick fix for me 😉 .

Edit : 17 Sep.  09 : Oh Dear me! I just re-read my post and realized that I have written the quantity of rice as 1 cup and that of the lentils too. It was a typo. I am so very sorry if anyone has tried making this with the wrong ratio given.  I have marked in red , please do check.

Black Bread

Russian Black Bread…We loved ours with pesto mayo sauce

The bread is black and I cheated too…….was that because I cheated………NO. Gorel of Grain Doe made a Russian Black bread this month for Bread Baking Babes. How she used a couple of recipes to invent this one is a very interesting read. I did not have any sourdough starter and used yeast….that’s my cheat ;-). Now, you think I would not buddy up those who bake bread?

It was such a different looking bread and I had never even heard of it, leave alone taste it.Result : We all loved it. Even when it started getting drier on the 4th day, the husband said ” I like it” :-). The recipe’s a keeper even if it requires more pre-planning than normal.

Black Bread – intermediate style

SOURDOUGH

• Medium rye flour 300 g (10,6 oz)
• Water 350 ml (1,5 cup)
• Active sourdough culture* 2 Tbsp

SOAKER

• Old bread**, toasted 100 g/3,5 oz
• Coffee, ground 15 g/0,5 oz
• Vegetable, neutral oil 25 g/0,9 oz
• Molasses 60 ml/1/4 cup
• Caraway seeds 2 tsp
• Fennel seeds 1 tsp
• Minced shallots 1 Tbsp

Water, hot 400 ml/1 2/3 cup

FINAL DOUGH

• Medium rye flour 300 g/10,6 oz
• High gluten bread flour 400 g/14,1 oz
• Salt 20 g/0,7 oz (appr. 1 Tbsp)
• Yeast
• Fresh: 15 g/0,5 oz
• Instant dry: 1,5 tsp (0,17 oz)

Soaker

• All of the above
• Sourdough
• All of the above

* If you don’t have any active starter at hand, I think you can cheat by using a small amount (say 5 g fresh or 0,5 tsp instant dry yeast) instead.

**  Gorel used rye sourdough bread, but I guess any old unsweetened bread will do, or any old bread in general.

Sourdough

Mix the ingredients to the sourdough, cover the container with plastic and leave for 12–14 hours at room temperature.

Soaker

Toast the old bread in a toaster or in the oven. The bread should be browned, but absolutely not blackened. Dice the bread or just tear it in pieces and put it in a bowl. Add the rest of the soaker ingredients except the water. Heat the water to near boiling and pour over the soaker ingredients. Cover and leave for the same duration as the sourdough.

All set: Flour mix, Soaker and sourdough…and yes,  that’s my rye flour

 

Final dough

Mix the two flours in a separate bowl.

If using fresh yeast: Take a small amount of the soaker liquid and dissolve the yeast in it.

Add the yeast mixture OR the instant dry yeast, soaker, sourdough and salt to a mixing bowl.

Add half of the flour mixture and work the dough by hand or in machine. Continue to add about 100 ml or ½ cup of the flour mixture at a time and work until the flour is completely absorbed before you add the next round. The dough shall be firm but still quite sticky. You might not use all the flour, or you might need to add more flour, all depending on the flour used.

Place the dough in an oiled container, cover with plastic and leave for 2–3 hours or until doubled in size.

Shaping and proofing

Drizzle some rye flour on the table top and place the dough on top. If the dough is very sticky, pour just enough rye flour on top of it to make it possible to handle.

Divide the dough in two and shape the parts into oblong loaves. (I placed them on parchment paper to make it possible to just slide the loaves into the oven.) Stretch the surface using both hands to get a tight loaf. Use more rye if the dough is too sticky to handle.

Cover with a tea towel and leave for 60 minutes. Don’t over-proof! (Fire up the oven after 30 minutes to have it ready.)

Sticky dough: After first proof

Does this sticky dough proof quickly, this is after 55 minutes

Baking

Place an empty metal container in the bottom of the oven. Put in your baking stone or an empty baking sheet. Heat the oven to 225 °C/435 °F.

Put 3–4 ice cubes in the metal container.

Move the loaves to the hot stone or sheet. Bake for 10 minutes.

Open the oven door to vent out some moist. At the same time, lower the temp. to 200 °C/400 °F. Bake another 30-40 minutes or until they sound hollow when tapped underneath, or when the inner temperature has reached appr. 97 °C/207 °F.

Let the loaves cool down before you slice them. Eat with butter and maybe some sharp cheese, or why not cured salmon.

Russian Black Bread

This bread made some delicious veggie sandwiches for us with mayo and pesto. Thank you Gorel.

I’d like to send this to Susan of Wild Yeast as my first YeastSpotting entry.

Daring Cooks make Rice with mushrooms, Tofu, Potatoes and artichokes

Vegetarians Win!! Yeah well, I should not rejoice so much. My expertise at preparing any non-vegetarian food is pretty bleak………and if I have to cook seafood, its worse. I (with the husband’s help 😉 , of course ) can handle salmon well now ….and we know when it is done, but the rest of the stuff leaves me shivering. I tried making scallops thrice and only once did I get it right, rest of the times the family could not eat leather. So, this time we attempted squid…..and I FAILED ……….and hence, everybody ate vegetarian…….YEAH!!

Before I say anything about what I made and what happened, I must mention the accompaniment. This month I learnt to make allioli (the traditional way) and it is just phenomenal. No garlic lover should not – not try it.  To me , it was like tasting sheer bliss. I LOVE garlic. I can eat allioli with bread, pasta, roti, parantha, of course rice , just about anything (OK, spare the desserts 😉 )

This month’s challenge was hosted by Olga of  Las Cosas de Olga and Olga’s Recipes . . She chose a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés, one of the most important Spanish Chefs at the moment. The recipe is from his US TV show Made in Spain.  (Please note Olga’s tips (2) and (3) at the bottom for alternative cooking).

Allioli is my favorite and so lets begin with that. I made it the traditional way and just loved it. This will be made a lot in my house. A lot of people find it strong, but for this spice accustomed tongue, it was just great!

Allioli…..the traditional way

 

Allioli (Traditional recipe)
Cooking time: 20 min aprox.
Ingredients:

• 4 garlic cloves, peeled
• Pinch of salt
• Fresh lemon juice (some drops)
• Extra-virgin olive oil (Spanish preferred but not essential)

Directions:

1. Place the garlic in a mortar along with the salt.
2. Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)
3. Add the lemon juice to the garlic.
4. Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.
5. Keep turning your pestle in a slow, continuous circular motion in the mortar. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.
6. Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.

José’s tips for traditional recipe: It’s hard to think that, when you start crushing the garlic, it will ever turn into something as dense and smooth as allioli. But don’t give up. It’s worth the extra time and effort to see the oil and garlic come together before your eyes. Just make sure you’re adding the olive oil slowly, drop by drop. Keep moving the pestle around the mortar in a circular motion and keep dreaming of the thick, creamy sauce at the end of it all.

Allioli a la moderna (Modern recipe)
Cooking time: 3-4 minutes
Ingredients:

• 1 small egg
• 1 cup extra-virgin olive oil (as above, Spanish oil is highly recommended)
• 1 garlic clove, peeled
• 1 Tbs. Spanish Sherry vinegar or lemon juice (if Sherry vinegar is not available, use can use cider or white vinegar)
• Salt to taste

Directions:

1. Break the egg into a mixing bowl.
2. Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice.
3. Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste.
4. Little by little, add what’s left of the olive oil as you continue blending.
5. If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce.
6. Continue adding the oil and blending until you have a rich, creamy allioli.
7. The sauce will be a lovely yellow color.
8. Add salt to taste.

José’s tips for modern recipe:
(1) If you do not have access to a hand blender, you can use a hand mixer (the kind with the two beaters) or a food processor. If you use a food processor, you must double the recipe or the amount will be too little for the blades to catch and emulsify.
(2) What happens if the oil and egg separate? Don’t throw it out. You can do two things. One is to whisk it and use it as a side sauce for a fish or vegetable. But if you want to rescue the allioli, take 1 tablespoon of lukewarm water in another beaker and start adding to the mix little by little. Blend it again until you create the creamy sauce you wanted.

Why did I FAIL? OK, I am a bit of a purist when it comes to food. If a recipe calls for an ingredient and that ingredient is within my means, I try and go the extra mile. Well! in this case several extra miles around the town and just would not find the short grain Spanish rice. I went crazy and really could not believe that I could not find it. (I saw it at Kroger after I had finished all my experiments.) Anyway, I got short grain brown rice !!! Guess what I cooked sea food till the brown rice got tender. now who could eat what I had dished out? The husband, who could not believe his ears (and was really pleased) when I told him that I would be buying squid for him, asked me to never buy that stuff again :-)) . So all ate my vegetarian basmati version 🙂 . 

Here is the recipe:

Rice with mushrooms, cuttlefish and artichokes
Cooking time: 45 minutes
Equipment:

• 1 Chopping Board
• 1 knife
• 1 medium saucepan
• 1 Paella pan (30 cm/11” is enough for 4 people. If not available, you may use a simple pan that size)
• 1 Saucepan

Ingredients (serves 4):

• 4 Artichokes (you can use jarred or frozen if fresh are not available)
• 12 Mushrooms (button or Portobello)
• 1 or 2 Bay leaves (optional but highly recommended)
• Tofu 1 block cubed and baked at 400 F for 15 minutes
• 1 glass of white wine
• 1 Potato  cubed
• “Sofregit” (see recipe below) (pronounced so-frito)
• 300 gr (2 cups) Basmati rice – about 75 gr per person ( ½ cup per person) Please read this for more info on suitable rices.
• Water or Fish Stock (use 1 ½ cup of liquid per ½ cup of rice)
• Saffron threads (if you can’t find it or afford to buy it, you can substitute it for turmeric or yellow coloring powder)
• Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) – optional

Directions:

1. Add 1 or 2 tablespoon of olive oil in a frying pan and put the tofu cubes in the pan.
2. If you use fresh artichokes, clean them as shown in the video in tip #7. Cut artichokes in eights.
3. Clean the mushrooms and cut them in fourths.
4. Add a bay leaf to the tofu and add also the artichokes,potatoes and the mushrooms.
5. Sauté until we get a golden color in the artichokes.
6. Put a touch of white wine so all the solids in the bottom of the get mixed, getting a more flavorful dish.
7. Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.
8. Add all the liquid and bring it to boil.
9. Add all the rice. Let boil for about 5 minutes in heavy heat.
10. Add some saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice and the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.
11. Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)
12. Put the pan away from heat and let the rice stand a couple of minutes.

Sofregit ingredients: Onion, tomatoes, green pepper, garlic and mushrooms

Sofregit (a well cooked and fragrant sauce made of olive oil, tomatoes, garlic and onions, and may at times
different vegetables such as peppers or mushrooms)-

Cooking time: aprox. 1 hour
Ingredients:

• 2 tablespoons of olive oil
• 5 big red ripe tomatoes, chopped
• 2 small onions, chopped
• 1 green pepper, chopped (optional)
• 4 or 5 garlic cloves, chopped
• 1 cup of button or Portobello mushrooms, chopped (optional)
• 1 Bay leaf
• Salt
• Touch of ground cumin
• Touch of dried oregano

Directions:

1. Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.
2. Taste and salt if necessary (maybe it’s not!)

Sofregit tastes superb with just about anything.

Sofregit’s ready!

Olga’s Tips:
(1) In Spain, rice is not stired as often as it is when cooking Italian risotto. You must stir it once or twice maximum. This tip is valid for all Spanish rice dishes like paella, arròs negre, arròs a banda…
(2) When cooking the alternative style you can change the cuttlefish or squid for diced potato.
(3) If you can’t find cuttlefish or squid, or you’re not able to eat them because of allergies, you can try to substitute them for chicken or vegetables at your choice.
(4) Sofregit can be done in advance. You can keep it in the fridge or even freeze it.
(5) For more information on how to clean and remove the heart of artichokes, please watch this video
(6) To watch how Jose Andres cooks this dish click here.
(7) To tone down the taste when you do it by hand in a mortar, then add an egg yolk. If you want to tone it down in the alternative way use milk or soy milk. Anyway, the best alternative way is the original oil and garlic alone.
(9) Allioli must be consumed during the preparation day and preserved in the fridge before using it.
(10) For help on conversion on metric to imperial, visit this page.

My first attempt at cooking Spanish food apart from Sangria and we had a lot of fun in spite of the failure. The husband made  some sangria and I made flan. Thanks for a good meal Olga. Dinner’s ready!!

Rice with mushrooms, tofu,  potatoes and artichokes

Some Crema Catalana too…. (Olga’s recipe)

Expenditure:

Artichokes 2………………………..from Meijer ……………..$ 3.34 (I had bought some from Randazzo for 59 c each…..ah supermarkets)

Mushrooms 1 lb……………………..from Kroger …………….$ 1.00 (deal, deal)

Short grain Brown rice 1 lb…………from Arbor farms market $ 1.69

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Total……………………………………………………………..$ 6.03

Daring Cooks # 2 Potstickers / Gyoza

Yaay! I can make neat Potstickers  too!

Those who have read my earlier post know that I am late in posting about practically all the posts for the past two months. OK, enough of apologizing. Lost time can’t be brought back again but I can try to learn (Oh yeah………. 😉 )

The reason these potstickers are late is that I experimented a lot with these. Since I first ate the vegetarian gyozas that Trader Joe’s sells, I have been hooked. I remember telling the husband very comfortably……I can make these as he was trying to pick up the last TJ’s one off my plate too. I generously handed the last gyoza to him and said to myself, “shouldn’t be a big deal really”. Before I could fully make a plan about these gyozas, Jen from use real butter announced that the Daring cook challenge as Potstickers. I was very excited (shows when I don’t post on time, right 😉  ).

Anyway, the bigger challenge these days is posting , not making.

Let me start with saying, I have made it four times now (very unusual for me, I hate repeating) and don’t think my stint with gyozas ends here. I only repeat recipes which I am trying to master…….say Idlis………and now potstickers :-).  How do people write recipe books, how many times do they test?

Round 1: Stuffed whatever I had on hand, forgot soy sauce and cornstarch. You bet………..it tasted great…….I was the only one who ate 🙂 .

Round 2:  A planned visit to the Asian store, bought garlic chives, tofu etc…….pantry equipped. Even though I baked the tofu and drained it well, I found the end stuffing mixture to be quite wet. This resulted in not well shaped gyozas. Anyway, tasted great, got a pat on the back 🙂

Round 3: Cooked the stuffing up, mixed it with some finely chopped veggie burgers (this was for something else) but ended up in potstickers. Husband said, I liked round 2 better.

Round 4: This time, I was dead sure of what I wanted to do………everything in place……….yet the husband said…….round 2 was better…………and boo hoo hoo ……..he is right.

Round 5: Got filled with coconut fudge and some also had chocolate ganache filling , and topped with powdered sugar…Yes, I was cleaning the freezer which is filled with small tit-bits.

Here’s the recipe with my vegetarian filling and the best proportions *(these matter….all I had wrong in round 4 was a little extra daikon radish ):

Jen says “It’s a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants – especially dim sum. “

The process goes a little like this:

You can (and should) reference instructional photos and discussion on Jen’s blog post here.

Wrappers: Well yes, you could purchase pre-made dumpling wrappers at the store (NO WONTON WRAPPERS – they have egg), but they are inferior compared to homemade. The whole point of this challenge is to make the dumpling wrappers by hand. So here is the one requirement: the dumpling wrappers must be made by hand. It isn’t all that hard, it just takes a little time and practice. People usually get the hang of it after making about a dozen.

Fillings: the beauty of the Chinese dumpling/potsticker is that the filling is very versatile. That’s why there are so many different kinds of dumplings when you go to dim sum. The two most common are pork and shrimp. You can make them with other ground meats (beef, chicken…) or vegetarian (tofu, mushrooms, bamboo shoots, water chestnuts, glass noodles, Chinese chives – oh yum!). The important thing to keep in mind is that the filling needs to “stick” to itself or else you will make your life incredibly miserable wrapping up filling that keeps falling apart. I think if I were to make vegetarian dumplings, I would sauté the cabbage and mash up the tofu for a better cohesiveness. It’s up to you how you want to fill your dumplings and I say – run with it! Just keep it cohesive and no big chunks of hard ingredients (they poke through the wrapper dough = disaster). I realize it may be tempting to dump all of the vegetables into a food processor and give it a whir, but I caution against it. You don’t want a slurry, you want a mince. Practice your knife skills and be careful.

Special Equipment: A rolling pin – preferably not tapered. (see blog pictures for the type I use).

Time: Prep for the filling takes me 30 minutes – longer if peeling and de-veining shrimp. It will depend on your proficiency with a good sharp knife. Rolling and wrapping several dozen dumplings takes me 1 hour by myself. My parents can crank through it in 30 minutes when one person is rolling wrappers and the other is wrapping dumplings. Might be fun to get a second person to help! Cooking: I have to cook mine in batches. When steaming, I can cook a dozen at a time in about 10 minutes. Potstickers: 15 minutes per 2 dozen determined by the size of your pan. Boiling – 6 minutes per dozen or so depending on size of pot. My own personal preference is for potstickers – mmmmm! But they are ALL good.

The Recipe:

Dough:

• 2 cups (250g) all-purpose flour
  1/2 cup (113g) warm water
  flour for worksurface

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking – about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in Jen’s post for how to fold pleats). Keep all unused dough under damp cloth.

The dough, even though feels very dry….just let it rest ;-)…..this is after the rest

Dough cut into 5 pieces

The cut portion of the dough is rolled into a thinner round and cut further. Good idea to cut it bigger than I am showing here. This was my first attempt.

• Vegetarian filling:
  2 carrots minced
• 4 large napa cabbage leaves, minced
  3 stalks green onions, minced
  6 cloves garlic
• 1/4 bunch Chinese chives/garlic chives minced
• 1 medium red onion minced
  1/2 cup Daikon radish peeled and minced (lesser than shown in picture below)
  1/4  cup ginger root, minced
• 1 cup tofu (baked in oven at 400F for 15 minutes) mashed (optional)
• 2 Tbsp. sugar
  3 Tbsp (40g) soy sauce
  2 Tbsp (28g) sesame oil
  6 Tbsp (16g) corn starch

Finally some color……spring onion, carrots, napa cabbage, garlic, garlic chives, red onion,ginger and daikon radish

Even though Jen asks to mince  the veggies by hand, I chose to use the food processor………and was I glad I did ;-). Mince these veggies and drain the water by pressing with hands. Add the sugar, soy sauce, sesame oil and corn starch.

Vegetarian filling

• dipping sauce:
  2 parts soy sauce
  1 part vinegar (red wine or black)
  a few drops of sesame oil
  chili garlic paste (optional)
  minced ginger (optional)
  minced garlic (optional)
  minced green onion (optional)
  sugar (optional)

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.

Pan fried is the way to go for us: these look  darker than they actually were ….trust me, these are delicious

Ah…..my black background

One more pic and the one with the coconut fudge filling (tasted like modaks :-)) )

Daring Cooks # 3 Cod, traditional flavors powdered

On time, first time………for the Daring Cooks. Oh well I had to be ….even tardiness has a limit and…….Sketchy from Sketchy’s Kitchen made all of us do something we never tried before. Really got us out of the comfort zone and try something absolutely new… 🙂 . He says ” If you’ve read my blog before -I have a minor obsession with molecular cuisine. I hopped between a MC dish and a classic rustic Italian dish (I know – two completely different worlds).

I opted to skip the 400 year old dish in favor of something that would be new and daring for most of you. ” This is a dish from Grant Achatz, found in the Alinea cookbook – page 230

So, here we are………

Definitely…Miss Measure….presents

Cod with Traditional Flavors Powdered……the red is paprika

Skate, Traditional Flavors Powdered – with changes

• 8 oz. Cod
• * Beurre monte
• * 150g fresh green beans
• sea salt/kosher salt
• 1 banana
• 225g smart balance (substitute for butter)
• 150g lemons ……1 lemon
• 2.5g citric acid/vitamin c tablet ……1/4 tsp.
• 75g cilantro
• 75g parsley
• 50g dried banana chips
• 150g spray dried cream powder (or powdered milk)
• 50g cup minced red onion ….1 small red onion
• 100g capers (brined, not oil)

* For green beans, slice each beans into very thin rounds (2 mm)
* Beurre Monte – 225 g smart balance cubed and cold, 30g water. In a small saucepan, bring the water to a boil, remove from heat and whisk in the butter 1 cube at a time. This should from an emulsion. Keep this heated, but under 195 degrees. The emulsion will not break – this is your poaching liquid.

Powders – prepare ahead of time
caper / onion
lemon powder
cilantro/parsley powder
‘brown butter’ powder

L to R from back……citrus, cilantro/parsley,capers/onion and brown butter powders

Powders
once dried, all powders should be pulsed in a coffee grinder/spice mill/mortar and pestle then passed through a chinois or fine mesh strainer.

citrus powder
150g lemons……1 lemon
500g simple syrup….I used 250 ml sugar and 250 ml water, seemed to work for me…..maybe wrong ratio but worked 😉
5g citric acid/vitamin c tablet

zest lemons , remove the pith from the zest and poach in the simple syrup three times. dry with paper towels and move to a dehydrating tray. 130 for 12 hours. pulse the zest in a coffee grinder, pass through chinois, and mix with citric acid/vitamin C powder.

If you do not have a dehydrator, place in microwave for 8 to 10 minutes at medium powder. Once dried, follow the other instructions.

cilantro/parsley powder
75g cilantro
75g parsley

blanch the parsley in boiling saltwater for 1 second, submerge the leaves in ice water for 3 minutes. Dry on paper towels and place on dehydrator tray. 130 for 12 hours. grind and pass through chinois.

If you do not have a dehydrator, place in microwave for 30 seconds, turn over leaves and microwave for another thirty seconds. They should be dry by now, pulse in coffee grinder, pass through chinois and reserve.

onion powder
50g cup minced red onions

dehydrator – 130 for 12 hours
microwave at medium power for 20 minutes.

pulse in grinder, pass through chinois

Caper powder
100g capers (get the ones packed in brine/vinegar)

run the capers under cold water for two minutes to remove some of the brine.
dry on paper towels and dehydrate for 12 hours at 130 degrees.
microwave instructions are unclear. Dry them as much a possible with paper towels, the microwave on medium for 1 minute. Check the moisture content and stir them. repeat for 30 second intervals until they are dry. If you use this method, pleas post the time needed to dry the capers.

Once dry, pulse and sift the powder. Mix it with the onion powder.

Brown Butter powder

50g Dried banana chips (unsweetened if possible – many are coated in honey – the freeze dried ones would be brilliant)
150g spray dried cream powder

If you cannot find the cream powder, you can substitute Bob’s red mill non fat dry milk powder, or even carnation instant milk powder. The substitutions will alter the flavor a little, but you will still get the general idea.

preheat the oven to 350 degrees, sift the cream powder into a fine layer on a silpat or on parchment. bake for 4 minutes, then remove for heat. If it bakes for too long, it will burn. Be very cautious with all powders in the oven. They all go from browned to burnt in a few seconds.

grind the banana chips in a coffee grinder and mix with the toasted cream powder. Pass this through a chinois and reserve.

Red Onion and capers before going in the oven

This is what became of it :-)…from back, L to R….onion, parsley, lemon zest, capers and cilantro……dried

I made half the recipe. Actual recipe calls for double the ingredients and skate wings instead of cod fish. I used the oven to dry the powder ingredients.

Onion/capers……3 hrs at 150 F

Cilantro /parsley…2 hrs at 150 F

lemon zest…….4 hrs at 150 F

And………those banana chips gave me a hard time. I got freeze dried whole banana(that’s what I got unsweetened)……which wouldn’t powder at all…all gluey. So,….I chopped it fine in my blender and spread as well as possible on baking tray……..2 hours at 200 F and finally it powdered well . Let me tell you it was a relief.

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Cod

Prepare the cod – 50G v shaped cuts are recommended
Bring 50g water, 50g beurre monte, and green bean rounds to a boil over high heat. Cook until the water has evaporated (about 3 minutes), when the pan is almost dry, remove it from heat and season with 3g salt

bring 150g water and 150g beurre monte to simmer over medium heat, add skate wings and simmer for 2 minutes. Remove the pan from heat and flip the wing over and let rest in pan for two more minutes. Transfer to warming tray lined with parchment and season with 2.5 grams of fine sea salt.

Plating

Take the tip of a small spoon and make a small mound of the citrus powder, the onion-caper powder, and the cilantro parsley-powder. Swirl these around in a hurricane type pattern. I found that it is easier, and you get finer lines if you lightly shake the plate to flatten out the mounds, then swirl the spoon through it to get the pattern.

peel the remaining banana into very think slices (3mm) fan three slices on the plate, place green beans on top and place skate wing portion on top. On the tall edge, sprinkle the brown butter powder.

Sequence of plating…..banana , green beans, cod and finally brown butter powder

 

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Substitutions
The Skate can be replaced with flounder or cod.
If you can get skate that is not ‘prepared’ IE – Skinned- get the fish monger to prepare it for you.

The powdered cream can be omitted completely, just replace it with more banana powder, or pineapple powder. Possibly non dairy creamer, but I have NO idea what would happen if you tried to brown it.

The poaching liquid is pretty much butter – it could be replaced with other poaching methods. Water, wine, bay leaf, garlic clove, pepper, etc. Try to go easy on the salt in the liquid if you use a replacement.

Disclaimer – the sample dish was made with cod because Skate was not available at the time in Richmond. Whole Foods usually carries it. Check your fish markets before you head out to buy some.

The next day….:-)

Verdict: Husband (since I do not eat meat) found it very very interesting and liked the flavors but wondered if the effort is worth the result. But it’s quite easy to make if the powders are kept ready beforehand as we found out the next day. The dish was good ( I believe ) but pictures are all bleak because it was night by the time I finished…..and I rely solely on natural light :-). Shall try taking better pics next time.

Expenditure:

Cod…………….from Whole Foods……1/2 lb……….$ 6.48…….finished

Green Beans…..from Kroger…………..1/2 lb……….$ 0.69…….finished

Cilantro………..from Farmers Market…1 bunch……..$ 1.00…….some left

Banana freeze dried ..Peoples Food Co-op……………$ 2.00…….very little left (we ate some and burnt some;-) )

Powdered Milk….from Walmart………………………..$ 4.30…….lots left

Capers ………..from Meijer………….100 g…………..$ 3.69…..all gone

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Total……………………………………………………..$ 18.16

My only grouse has been measuring everything on the scale…..that must have slowed me down by an hour or so ;-).

Lasagne Time

 

Here’s Chopping Ninja …..just being “DARING”

Soon, all the chair backs were also covered! not a pretty picture I know

The husband thanked me first for not growing my own spinach and grinding flour at home (also with a look that said “I know what’s on your mind 😉 ” ) I have been pestering him about CSAs but I know…….one day……..that too will happen 🙂 .

I really could never have envisioned myself making lasagne…….ever…….and that too with home made pasta!! I heard of it only after coming to the US. The husband is not particularly fond of any form of noodles and while I enjoy pasta , I have never quite liked lasagne. Even the ones with eggplants  in them!! While I can say that this Daring Bakers challenge tasted quite good (EVEN the Hubby ate it and said “it’s fine, it’s good, don’t worry, I can eat it :-)” ), I doubt that I will be remaking it.

The husband chose to eat this instead of the “rajma Chawal (kidney beans-rice) back-up was satisfying enough for the amount of work that went into making it 😉 . Though , I did not stop my nagging here. Since I could not believe that he was eating lasagne…….

Me : ” You don’t have to eat it, you know, you just are eating it cause I put in efforts” .

Him : ” This is good, don’t worry, rajma Chawal is too ordinary” .

Me : “Ah, then I should make this a weekly affair”.

Him : (with a smile and a look that said “I mean this!!!!) ” I like it irrespective of who made it and how much effort went in it  Let’s keep it like a once in a decade…..or lifetime experience…..you know me & noodles”

Oh yeah, I got it, I said it in the second paragraph” I won’t remake this lasagne” but will certainly make individual components like the sauces or even the pasta. Heh heh …In the kitchen, the chopping Ninja rules!!

Lasagne of Emilia-Romagna – Daring Bakers March 2009 Challenge

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I try to listen to “The Splendid Table” every week on NPR. I am a radio buff and absolutely love the show!

 

All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

I made the ragu a day earlier and bechamel before assembling the lasagne.

 

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

I baked in my 10″x 10″ square pan and it worked well. Three layers of pasta.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Pasta dough

Till here it was fine, no problems. I washed fresh spinach and drained it in a colander. Mixed it with 2 large eggs in a blender to get a uniform color. I think some water was retained in spinach leaves, the dough just turned out beautiful, quite supple.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colors. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

Here , I thought I lost track of what I was doing……..

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

You bet, the usual white sauce but nutmeg made it fabulous. Oh well , mine was a generous hint of nutmeg 😉

#3 Country style Ragu’….Vegetarian  (Ragu alla Contadina……vegetarian)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

• 3 tablespoons extra virgin olive oil (45 ml)
  2 ounces/60g nutrela (textured vegetable protein granules (TVP) )
  1 medium onion, minced
  1 medium stalk celery with leaves, minced
  1 small carrot, minced
  12 ounces/125g firm tofu
• 4 ounces/125g  Vegetarian sausage
  2/3 cup (5 ounces/160ml) dry red wine
  1 &1/2 cups (12 ounces/375ml) vegetable stock (homemade if possible)
  2 cups (16 ounces/500ml) fat free milk
  3  tomatoes, peeled
• Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Bring a sauce pan of salted water to a boil and add the TVP/nutrela to it. Put the heat off. Remove from from heat and drain after 5 minutes. Press with hands to remove as much water as possible as it cools.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the nutrela and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind the sausage and tofu, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the stuff is a deep brown. Turn them into the saucepan and set over medium heat.

Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Chopping & TVP in salted water

 

Drained TVP and here’s my soy stew

Lasagne of Emilia-Romagna

Here’s a piece!

Half of the lasagne is in the freezer now for rainy days and the rest is waiting for us to devour. By the way, the husband took some left overs as well to work the next along with his usual fare………..Now, whatt d’ya call that ?

Check out what other fabulous Daring Bakers have baked at Daring Bakers Blogroll . Egg less, gluten free, SWEET lasagne all there!

Expenditure:

Spinach (1 bunch)………………….$0.79 from Randazzo……..finished

Parmigiano-Reggiano 5 oz ………….$4.99 from Trader Joe’s ….some left

Nutrela 100 g……………………….$ 1.99 from Indian store…..little left

——————————————————————————————–

Total ………………………………$ 7.77

Rajma (Red Kidney Beans Curry)

Dried Red Kidney Beans

Rajma or Red kidney beans were rarely made in my house in India. It was a treat made, like, once in 6 months and that too……..with potatoes like a vegetable;) . My grandmother had a grave dislike for kidney beans for its flatulent tendencies. She also believed that its ‘taseer’ was hot. Now, that means that it was one of the foods that would cause excess heat in the body when eaten. The flatulence part of kidney beans cannot be disputed but I really don’t know much about “hot” and “cold” foods :). Anyway, kidney beans are quite a favorite with people from Punjab and Delhi. I believe that it is not that commonly eaten in Uttar Pradesh. I got a request a few days back from Lavanya, who wanted me to tell her how I made Rajma. Thank you for considering my recipe worthy enough to know. Well! this is how I make Rajma,it is mostly liked by all who have had to eat it. Try it out and let me know what you think. This blog is nearing its first anniversary which is BIG for me cause it’s hard to believe that I am still blogging:).

I ate Rajma a lot when I was suffering from Gestational Diabetes. This is one of  the few foods that women who suffer can eat without worrying about the numbers, as it has enough protein and folate AND is also filling:).One can have  2 servings, 1/2 cup each and that would equal approximately 30 g. carbs. At least this paired with 1 thin roti 6″ in diameter along with LOTS of lettuce and cucumber worked very well for me. This is when my lunch was restricted to only 45 g. carbs.  Since, I have gone through the pain of gestational diabetes and am a good candidate for diabetes in the future , I try to eat as much sugar as I can eat now:))…………………….NO, I am careful of my diet and I am sending this recipe to all diabetes conscious people:)  Sangeeth’s  Eat Healthy Fight Diabetes Contest of Art of Cooking Indian food and Raulillo OK’s Blogg Event: Gastronomical adventure 2008 on the occasion of World Diabetes Day on November 14th.

I have learnt to make decent Rajma from my Husband’s  Aunt who makes Rajma quite well. Never really sat and jotted down this recipe from her but I believe that mine turns out quite like hers now:).  The key points in a good rajma recipe is that the kidney beans should be well cooked (one should not need to apply pressure to break the beans (hey, we don’t want a paste either…..somewhere in between) ) and the gravy should not be watery.

The Recipe:

• Red Kidney Beans 1 1/2 cups soaked for at least 4 hours or overnight
• Vegetable oil 1 Tbsp.
• Bay Leaf 1
• Cinnamon stick 2″ piece
• Onion 1 big chopped very fine
• Ginger 2″ piece minced
• Garlic 5-6 cloves minced
• Green Chillies 2 chopped fine (add less for less heat, though this results in medium hot)
• Cumin seeds (Jeera) 2 tsp.
• Asafoetida (Heeng) 1/2 tsp. (optional)
• Turmeric powder (Haldi) 2 tsp.
• Coriander powder (Dhaniya) 2 Tbsp.
• Salt to taste
• Tomato puree/Tomato sauce 1 1/2 cups or about 4 medium sized tomatoes chopped fine
• Water 3 cups
• Garam Masala 1 Tbsp.
• Kasoori Methi 1 Tbsp.
• Cilantro leaves for garnish 1/2 cup

I used to boil the kidney beans prior to adding it to the gravy but now I have learnt that it is not a necessary step. With the help of a pressure cooker, a well soaked kidney beans gets cooked quite well in the gravy itself. Hence all the masalas can be directly fried in the pressure cooker itself. This recipe makes quite a lot of curry, but then who minds rajma leftovers?

Heat oil in the pressure cooker. Add asafoetida (which I add in addition to garlic to reduce the flatulence tendencies of the beans), cumin seeds, bay leaf, cinnamon stick and turmeric powder. Add finely chopped onion, ginger,green chillies and garlic. Fry it well, when this mixture starts to brown, add coriander powder, salt and tomatoes. Fry a little more till this mixture starts to dry out and one can specks of oil on the masala. If you are using fresh tomatoes, the tomatoes should be all mushy at this stage. In case the masala starts sticking to the pan, you can add 2-3 Tbsps. of water to it and stir well. Next add the kidney beans and the water. Close the pressure cooker. Keep the gas on high flame till you can hear the pressure being built up (approximately 2-3 minutes), then reduce the flame to medium low. I tend to cook until I hear 4 whistles (approximately 30 minutes).

When the pressure cooker can be safely opened, open it and check the salt. Add more if needed. If the curry is dry, one can add some warm water to the rajma or add plain water and heat the gravy well again. Now add the Garam masala and Kasoori Methi. Its a good idea to crush the kasoori methi between your palms as you add to the curry. Add fresh cilantro leaves just before serving.

Rajma Chawal (Red kidney beans with Rice) is quite famous and pairs beautifully but the last time I made Naan with it and so the rice had few takers:). In fact, the best quality of rajma is that it can be paired well with almost anything………roti, parantha, tortilla, bread…………:) Save leftovers in the refrigerator. This is ideal for freezing too, lasts a good couple of months in the Freezer and the taste remains the same. And yes, if you are short on kidney beans, by all means, add a potato to this recipe………..I sometimes do that just cause I want my mother’s rajma:)

Enjoy………Rajma

Hot Hot from the oven……Pizza…….

A very happy Deepavali to my readers!!  Had a fabulous festival of lights, cooking for Diwali was a very satisfying experience this year with just a  few hitches..:)

As I had not tried this month’s Daring Bakers Challenge early enough this month, I am a day late in posting this month. This month’s challenge was hosted by the benevolent Rosa of Rosa’s Yummy Yums. This challenge is also a tribute to the memory of Sher of What Did you Eat who passed away suddenly in July. She was to host this month’s challenge along with Rosa and Glenna of a Fridge full of Food.

Here are the pizzas I made up without much pre-planning.

Garden veggie pizza with Paneer

Olives, spicy lentils, paneer and cilantro Pizza

The main thing is the pizza base.

The Recipe:

EQUIPMENT: Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.

RECIPE SOURCE: “The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

***************

~ BASIC PIZZA DOUGH ~

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum

1 3/4 Tsp Salt

1 Tsp Instant yeast – FOR GF use 2 tsp

1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)

1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)

1 Tb sugar – FOR GF use agave syrup

Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.

The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.

During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.

In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.

You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Garden Veggie Pizza with Paneer:

• Tomato 1 sliced thin
• Shallots 2 sliced
• Garlic 2 cloves minced
• Ginger 1/2 inch piece minced
• Roasted Red Bell Pepper 1/2 sliced
• Paneer 1/4 cup sliced
• Sea Salt 2 tsp.
• Chat masala 1/4 tsp.
• Cilantro leaves 10-12 for garnish

Since sauce and toppings both were a MUST according to the rules…………my sauce for this was a very unusual one………if it can actually be called a sauce;)

Mix ginger, garlic and tomatoes. Add salt and let the whole thing sweat for 5-10 minutes. After we have some liquid in the mixture…….this becomes our sauce;). Spread this on the pizza base. Add shallots, roasted bell pepper and paneer.

In the 500F oven for 8 minutes. Remove from oven and garnish with cilantro leaves immediately and sprinkle with chat masala.

The result was absolutely delicious:) A great quick fix if you have pizza base ready.

Note: Chat masala can be bought at most Indian Stores. It is basically a tangy spicy mix.

Olives, spicy lentils, Paneer and cilantro Pizza

Kaheen ka eenth, kaheen ka roda………..Bhanumati ne Kumbha joda

(bricks from somewhere and pebbles from somewhere else, Bhanumati somehow made a house………….)

Diwali had some leftovers too:) Made Kachoris for Diwali and the (peethi) spicy lentils were left. They are a big favorite in my house as you must have seen in my previous posts:) Peethi Bhara Daal ka Dulha, Peethi ki Paronthi……….;)

The Recipe:

Spicy Lentils:

• Urad daal/ split black lentils without skin 1 cup
• Ginger 2″ piece chopped fine or grated
• Oil 2 tsp.
• Green chili 2 chopped fine
• Red chili powder 1 tsp.
• fennel seeds/saunf 1 Tbsp.
• cumin seeds/jeera 2 tsp.
• Fenugreek seeds/methi 1/2 tsp.
• Garam masala 1 tsp.
• coriander powder/dry cilantro powder/dhaniya 1 Tbsp.
• Asafoetida/heeng powdered 1/2 tsp.
• Dry mango powder/Amchur 2 Tbsp.
• Salt to taste

• Trader Joe’s Mixed Olive Bruschetta
• Paneer 1/4 cup crumbled
• Cilantro leaves 10-12 for garnish

For the spicy lentils, the lentils, ginger and green chillies are ground coarsely. They are then fried in oil with the rest of the spices.  These can be stored in the refrigerator for upto two weeks.

Bake the pizza crust for 5 minutes. Remove from oven. Spread the bruschetta mix , top with spicy lentils and paneer. In  the oven again for 6 minutes.

Out form the oven and garnish with cilantro leaves.

The son just loved this one. This is a strange combination but delicious………..trust me:)

By the way, here’s the snap of me trying to toss the dough. All rules satisfied;) I don’t think I know how to toss the dough at all but it was fun.

That’s my flying Saucer……..

Thank you for a fun challenge Rosa. Have you checked other Daring Bakers’ posts on pizza as yet or not?? Don’t be late like me;)

Expenditure:

• Bread Flour $ 2.68 ………from Kroger…………lots left
• Paneer $ 4.49 …………from Indian Store ………………lots left
• Total ………….$ 7.17 …………not bad at all:)

Marbled Tea Eggs

Stained by Addiction: Marbled Tea Eggs

I am a big fan of Martin Yan, the celebrated chef of Chinese cuisine with his famous Yan Can Cook show on television. He taught me how to mince garlic and ginger in seconds. Anybody who visits me gets a performance by me:) . Yeah, yeah, I know I like to show off…….:). I used to love his show and I watched him so much that I actually learnt from him…..now that says a lot. A few days back I came across his book : Martin Yan Quick & Easy at the library. This book is a companion volume to his public television series. I couldn’t help but bring it home.

One recipe that I tried and liked a lot was marbled tea eggs. I had heard of tea eggs from my husband when he had an authentic Chinese meal at a friend’s place so I wanted to try it too.

In Taiwan, tea eggs are a fixture of convenience stores. Through 7-Eleven chains alone, an average of 40 million tea eggs are sold per year………….source Wikipedia

The best thing is that these hard boiled eggs keep well in an airtight container in the refrigerator for up to a week. It was great for breakfast when we were out of home. These are interesting addition to a salad or soup too or just as a snack.

Here’s the recipe adapted from Martin Yan’s Quick & Easy:

• Eggs 4
• Spring Onion coarsely chopped
• Ginger 1″ piece. minced
• Soya sauce 1/4 cup
• Regular Black Tea 2 bags
• Dark brown sugar 1 Tbsp.
• Ground cinnamon a pinch
• Ground star anise a pinch
• Ground cloves a pinch
• Ground fennel a pinch
• Pepper a pinch
• Cinnamon Stick 1

Chinese five spice powder can be used in the recipe instead of the ground spices if available. It can be purchased ready made from an Chinese grocery store. Since I did not have it, I used the ground spices.

Place the eggs with cold water in a saucepan. Cover and bring to simmer over medium heat. Simmer uncovered for 10 minutes.

Drain the eggs and rinse them with cold water. When cool enough to handle, gently tap each egg all over with a spoon until hairline cracks cover the entire shell.

Return the eggs to the pan. Add all the rest of the ingredients and some water to cover the eggs completely. Place over low heat, cover and simmer for at least 15 minutes or for up to 1 hour for a more intense color. I like to simmer only for 30 minutes, otherwise the eggs tend to get too tough for my taste.

Remove from heat, let eggs cool in the liquid and then refrigerate, still in the liquid, at least overnight or for up to a week.

Peel them just before eating. I like them best with some mayonnaise mixed with soya sauce and balsamic vinegar. Another interesting recipe for tea eggs is here.

All Cracked Up for CLICK…photography event hosted by Jugalbandi

These marbled eggs are also on their way to Happy Love Strawberry’s 18th Birthday Party and the theme is Welcome to Wonderland. Have fun, everyone!!

American Chop Suey

The “AMERICAN CHOP SUEY”

Almost all restaurants serving Chinese food in India boast of the “American Chop Suey”.

American Chop Suey (also American Goulash, Chili-Macaroni, Chili-Mac, Mac ‘n Beef, Macaroni and Beef, or simply Macaroni) is an American pasta dish. The preferred name and recipe varies by region, for example, the name American chop suey is most prevalent in New England. Commercial preparations of this dish are commonly marketed as Macaroni and Beef. Classic American chop suey consists of elbow macaroni and bits of cooked ground beef with sautéed onions and green peppers in a thick tomato-based sauce. Though this decidedly American comfort food is clearly influenced by Italian-American cuisine, it is known as a chop suey because it is a sometimes-haphazard hodgepodge of meat and vegetables.………….source Wikipedia

Food historians generally agree that chop suey as we know it was invented in the United States in the mid-1800’s, possibly by one of the Cantonese immigrants who flooded California searching for work. Constrained by the lack of Asian vegetables, and trying to produce a Chinese dish palatable to westerners, a Cantonese cook stir-fried whatever vegetables were handy, added some meat or chicken, and served the finished product on a plate of steamed rice. He christened his creation, chop suey, which is the English pronunciation of the Cantonese words “tsap seui” (“tsa-sui” in Mandarin) which means “mixed pieces”. …………source Chinesefood.about.com

Anyway, American chop suey is quite a favorite of a lot of people and its quite wholesome and delicious too.  Here is a recipe that I learnt from a professional cook Mrs. Minocha in Aurangabad , India.

The recipe:  (4 servings)

For the Noodles:

• Maggi/Ramen/Mama noodles  2 Packs (200 grams)

For the Sauce:

• Garlic 7 cloves (minced)
• Tomato sauce/Ketchup 1 cup
• Soya Sauce 1 tsp.
• Red chilli powder 1/2 tsp.
• Sugar 1 1/2 Tbsp.
• oil 1 tsp.
• Corn starch 1 Tbsp. (called corn flour in India)
• salt to taste

For the Vegetables:

• Onion 1 sliced lengthwise
• Green Bell Pepper/Capsicum 1 sliced thin
• Cauliflower 3 Flowerets chopped
• Carrots 2 sliced like matchsticks
• Green Beans 7-8 french cut(lengthwise)
• Soya sauce 1 Tbsp.
• Crushed Black Pepper 1/2 tsp.
• Oil 1 Tbsp.
• Salt to taste

The actual recipe called for Mama noodles first boiled in salted water and then deep fried. I used Maggi masala Atta (whole wheat) noodles (available in Indian grocery stores) . Ramen noodles can easily be substituted. I did not use the masala sachet i.e. the seasoning. I sprayed the noodles with oil spray and put them in a preheated oven. 400 degrees F for 10 minutes. Make sure to keep moving them every 3-4 minutes to avoid them getting burnt.

Noodles on the baking tray

For the Sauce: Heat the oil and fry the garlic for 1 minute.  Add tomato sauce, red chilli powder, salt , soya sauce and sugar. Add 1- 1/2 cups water. Let the whole thing come to a boil. Mix the corn starch with 1 Tbsp. cold water and add it to the sauce. Reduce heat to low and cook for 1 more minute. Orange color is added in Indian restaurants but I have never felt the need to do so.

For the vegetables: First par boil cauliflower in a little salted water. I used the microwave for 1 minute. Heat oil in a wok and fry onion for a minute. I use high flame for the vegetables. Next add the capsicum and cabbage. Next add carrot, green beans and cauliflower. Mix well. Next add salt, soya sauce and crushed black pepper . Mix well and turn off the heat. The key is to keep the vegetables quite crunchy.

Baked noodles, sweet & sour sauce and Chop Suey Vegetables

To assemble: First make a layer of the vegetables. Add fried noodles on top and pour the hot sauce on top of the noodles. Indianized American Chop Suey is Ready!!

Dinner’s ready. The crunchy noodles had to be hidden cause the son couldn’t keep his hands off them!

This Indian-Chinese “American Chop Suey” (Shouldn’t we be thankful it does not involve more countries;) ) is headed to DK of DK’s Culinary Bazaar for AWED Chinese. This is the main course……….a complete meal in itself. Hence it is also headed to Archana of Archana’s Kitchen for Monthly One dish Meal event. Enjoy!!

Preparation time for this would be about 20 minutes and cooking time would be 25 minutes.

Here’s Hot and Sour Soup

This is a big favorite in  the house with “Indian Chinese” food. So, here’s a soup- Chinese but completely Desi. Credit for this recipe goes to Mrs. Minocha of Aurangabad, India who taught us to cook Indian Chinese food. A lot of my friends and I have learnt some good cooking from her.

The Recipe:

• Green Bell Pepper 1 chopped coarse
• Cabbage 1/2 cup chopped thin
• carrots 2 cut into cubes
• Green Beans chopped into 2 ” lengths 1/2 cup
• cauliflower 2 flowerets broken into smaller pieces
• garlic 6-8 cloves minced
• Soya Sauce 4 Tbsp.
• Vinegar 1 Tbsp.
• sugar 1 tsp.
• Black pepper powder 1/2 tsp.
• Red chilli powder 1/2 tsp.
• Cornstarch 3 Tbsp.
• Vegetable Oil 1 tsp.
• Spring onions 1 bunch chopped fine
• Boiled egg whites 2 chopped (optional)
• Salt to taste

Getting ready for the soup

Heat the oil and fry garlic for a minute.

Add cauliflower, french beans and carrots. Fry a little more till they soften a wee bit.

Add red chili powder and 6 cups of water. Let the water come to a boil and then add soya sauce, sugar, vinegar, bell peppers and cabbage. Boil the soup for a couple of minutes more.

Lastly add spring onion and black pepper powder. Make a paste of cornstarch in cold water and and add to the soup. Taste for salt and vinegar. Add more if desired and serve hot.

Bow when you are praised;)

The soup’s hot!!

I would like to send this as an entry to Eat Healthy – Fiber Rich, an event hosted by Sangeeth.

And yes, this is also my entry to Fortune Cooking Contest hosted by Nithu & Shriya. It is dedicated to my mother whose sun sign is cancer, hence she qualifies with the cauliflower entry and she loves the soup too.

Now, are there any other events missing my entries??

Indian Chinese Menu for the JIHVA

Bell Peppers, Tofu and a budding cook’s hand

In everyday Hindi, Jihva means tongue. This week, my jihva has been devoid of taste, thanks to a lingering cold. So, the jihva needed something really spicy to perk it up. And, this month’s VOW-JFI hosted by Pooja of The Creative Ideas calls for bell peppers. This is my entry for the two year completion of Jihva started by Indira of Mahanandi.

Excuse for me to cook up something Chinese (only in the US, I realized that there is an authentic Chinese also;) , otherwise our Desi Chinese was Chinese food to me:) ) I can’t think of “Indian Chinese” food without capsicums (bell peppers, got carried away to India again) So, tonight’s menu is Hot and sour soup, Chilli Tofu Fry and Rice!

Here’s Chili Tofu Fry for you. Well, I know you sort of make it too, but try this too……….oh please try it. Its good you know, its been experimented upon, its the best……….it is ………..try it please.

now what do you want me to beg…………

OK, people , try it if you feel like:)

The Recipe:

• Tofu Extra Firm 3 slabs chopped in cubes
• Green Bell Peppers 2 chopped lengthwise thin
• Garlic 6 cloves minced
• Spring Onions 4 chopped fine
• Vegetable Oil 1 tsp.
• Soya Sauce 4 Tbsp.
• Black Pepper Powder 1/2 tsp.
• sugar 1 Tbsp.
• Cornstarch 1 Tbsp.

All chopped up

Place the tofu pieces on a greased baking sheet and spray some on the tofu as well. Bake at 400 degrees F for about 10 minutes. Turn over and bake for 10 minutes more.

Baked Tofu

Spread the julienned bell pepper on the baking tray and spray some oil on it too. Bake at 400 degrees F till they are crisp on the sides.

Crispy bell pepper

Heat the oil and fry garlic till it turns light brown. I had to run around my son as he ran away with the spoon. So, mine were dark brown but that was fine too:)

Add 1-1/2 cups of water and increase the heat to high. Once the water starts boiling add soya sauce, sugar and tofu pieces. Next add bell peppers, spring onions and black pepper powder.

Make a solution of cold water and cornstarch.  Add to the tofu chilli fry and its ready! Best served immediately. OR the sauce can be made ready and then add the tofu and bell pepper and heat just before serving.

Tastes great with rice , though my son ate it with roti as his mother refused to make any other curry. The Husband was pleased, now what else do I want in life, huh?

Tofu Chilli Fry is ready….now, will you try it…….please….

Dressing up the Dulha……….Bhara hua Daal ka Dulha Series…….Round 1:

Aloo Bhara Daal Ka Dulha

Our dulha is coming of age in my house (the daal ka dulha is being made so often). So, we thought we start dressing it up in various forms we know of and then decide the winning costume for our dear dulha:). Credit goes to my mother for all these recipes.

The first filling is of the evergreen potato. This dish is like spicy pierogies in lentil soup. This truly is a delicious combination. Our dear rustic dulha too can stand among the finest raviolis and pastas of the world when dressed up;)

The Recipe:

Initial tempering:

• Oil 1/2 tsp
• cumin seeds/Jeera 1/2 tsp.
• turmeric powder/Haldi 1 tsp.

For Daal:

• Toor Daal/Arhar daal/split yellow pigeon peas 2 cups
• Water 6 cups
• sugar 1 tsp
• salt to taste

For Dulha:(This is the ratio for making roti dough.About 1/10th is used to make the dulhas in the daal given)

• Whole wheat flour 4 cups
• Water 1 3/4 cups
• Salt (optional)

For Filling:

• Potatoes 2 boiled and mashed
• Ginger 1″ piece chopped fine or grated
• Cilantro/coriander leaves a handful chopped fine
• Green chili 1 chopped fine
• Red chili powder 1 tsp.
• Garam masala 1 tsp.
• Dry mango powder/Amchur 1 Tbsp.
• Asafoetida/heeng powdered 1 tsp.
• Salt to taste
• Onion 1/2 finely chopped (optional)
• Garlic 1 clove finely chopped (optional)

Final tempering:

• Oil (preferably ghee) 2 Tbsp.
• Asafoetida/heeng powdered 1 tsp.
• Cumin seeds 1 Tbsp .
• Red chilli powder 2 tsp.

We begin as usual by making the daal or lentil soup in a pressure cooker. Heat oil and add the initial tempering. Once the cumin seeds are crackling, add the ingredients listed under daal and close the pressure cooker. Further details on making the daal can be found in my post Everyday daal.

Filling Ingredients clockwise……potatoes, onions, garlic, ginger, asafoetida, red chili powder,dry mango powder, Garam masala, green chilies and salt………missing is cilantro leaves…

The most important part is our Dulha. Dulhas can be prepared while the daal is cooking. To prepare the potato for the filling, I like to pierce the potato with a fork, wet the potato well and bake it in the microwave.Boiling the potatoes in water causes them to get watery at times. Mix all the ingredients listed under filling and make small balls of the filling. Onions and garlic are optional, I like them, but the original recipe as made by our elders did not have onions or garlic. Make a thin flat round of the wheat dough. A drop of oil can be spread on the fingers and the dough while making the flat. Keep the filling in the flat and close it. Use the palm of the hand to flatten the filled round of the dough. Make as many dulhas as required.

Potato filling and wheat dough balls

Flattened uncooked dulhas

Heat the daal if made earlier. Make sure that the daal is hot when the dulhas are added to it in the pressure cooker. Give two more whistles to the cooker or let it simmer for at least half an hour if one is not using a pressure cooker. Make the final tempering in a separate pan. When the cumin seeds start crackling, add it to the daal. Aloo (potato) bhara daal ka dulha is ready to be served. It can be eaten alone or with roti and some vegetables also.

So, how does the bhara hua daal ka dulha look?

Rainy Day Pyaaz ki Sabji……for Jihva for Ingredients……Onions

Finally made it to writing another post. Just in time for Jihva for Ingredients hosted by radhiskitchen AND talking about rainy days in the middle of winter!

Goes way back to my childhood days when frozen vegetables were completely unheard of. Buying fresh vegetables from a sabjiwala/sabjiwali was the norm in India. Those days a household could be out of vegetables after a heavy rain or just because all the sabjiwala gang was out watching an Amitabh Bachchan  movie the previous night. That was indeed a rainy day!!

Ok, so no fresh vegetables at home, so? Mom had to think of something quick. I distinctly remember this happening to my mother and she prepared a delightful dry sabji from just small onions. This is a quick delicious recipe and I am so glad that I could reproduce it as my mother had made. My parents have tried my version here and since they found it good too, I am quite confident that it will be liked by people who try this one with such few ingredients.

The Recipe: (For 3 people, 1 serving)

• Oil 2 tsp.
• Shallots/small onions are preferable  10-12 peeled and halved
• Ginger 1″ piece minced or grated
• Tomato 1/2 chopped fine or 2 Tbsp. Tomato paste
• Yogurt 1 Tbsp.
• Turmeric 2 tsp.
• Cumin seeds 2 tsp.
• Red chilli powder 1 tsp.
• Coriander( Dhaniya) powder 1 Tbsp.
• Garam Masala 2 tsp.
• Amchur( Dry Mango)  Powder 1 tsp.
• salt  to taste

The list looks big but this one is really quick.

Shallots

Shallots all cleaned up and ready to be dressed with ginger and masalas

Heat the oil in a wok or pan.  Add the shallots and saute them on medium heat till they start to change color to light pink.  Take the shallots out of the pan. Add all the other ingredients other than the amchur powder and fry them in  the residual oil of the pan. When the masalas start to dry a little, add the shallots. Reduce the flame to low medium and cover the pan.  Add a Tbsp. of water if the sabji seems too dry. When the shallots have become tender, add amchur powder. The sabji is ready!

This is really a delightful, easy and spicy curry. It requires a curry with gravy or daal to accompany it. Tastes great with Paranthas, rotis or rice.

Delicious Lunch: Rotis, Pyaaz ki sabji and Daal

Mentioned in IndiWo which is a highly addicting e-magazine.

Quick Thai Yellow curry

My last entry for food during pregnancy hosted by simpeindianfood. I think the readers would just get tired. But if there are any pregnant women reading this………please keep an eye on this blog cause most of the stuff I write here is going to be food for pregnant women. I am in my last trimester and soon there will be common and not so common recipes eaten postpartum:).

I love Thai food and the curries come out as delicious as the restaurant even at home. The secret ingredient is the readymade curry pastes I get from my Chinese or Oriental stores. Readymade pastes are extremely convenient as one does have to worry about having galangal and kaafir lime leaves etc. at home all the time and one one can churn out delicious curries when one desires. It is also a delicious way of incorporating tofu in the diet. Since I am a vegetarian I am always looking ways to eat tofu and eggs these days.

Yellow curry is the least favorite of mine but a big fav with hubby dear(its closest in taste to Indian curries, according to him) . And since, yellow curry paste was the only one I had on hand yesterday night……..we had yellow curry and rice for dinner.

The Recipe:

• Oil 1 tsp.
• Yellow curry paste 1 Tbsp.
• Soya sauce 1 Tbsp.
• Coconut milk 1/2 cup if using full fat or 3/4 cup if using lite
• Potato 1 chopped
• Shallots 2 (Red onion can be substituted) chopped coarse and big
• Tofu Extra firm 2 slabs cut in blocks
• Fresh basil 1 Tbsp.

Heat the oil in a wok and fry the curry paste lightly. Add soya sauce and coconut milk. Add the potato, shallots and tofu and cover the wok. Reduce the heat to medium low and let it simmer. The curry is done when the potatoes have softened (in about 10 -15 min’s). One can add vegetables of choice in this curry though we like it plain with potato and onions. Check the salt in the curry, if desired, add more soya sauce at this stage. Add fresh basil if you have them on hand. Sometimes, I even like a tsp. of lime juice in the curry but that’s completely on the kind of taste a person has. Quick spicy yellow curry is ready! Goes best with jasmine rice although nothing beats steaming basmati rice in my house:).

Yellow Curry, Rice and Sambal Oelek………spicy dinner in minutes:)

Corn Flakes Bhelpuri

I am almost always late to enter the kitchen on Sunday mornings. And , I also like breakfast to be something else but whole wheat slices, sprouts and coffee. It was easier for my Mom , I think, our Sunday breakfasts were always great………samosas, kachoris, fresh mathris……….I can’t keep frying something great each weekend:(.

So, this Sunday morning I wondered what to make and saw Cornflakes. Had no time to waste, chopped a lot of stuff, mixed with masalas, in went chutneys and lo……..cornflakes bhelpuri was ready! Added a piping hot cuppa coffee, and there couldn’t have been a better breakfast on this cold snowy morning.

The Recipe:

• Cornflakes 2 cups
• Puffed rice 1 cup

• Onion 1
• Tomato 1/2 (as I just had half a tomato left, you could add more,if you want)
• Tomatillos 2
• Cucumber 1/2 (of a large one )
• Cilantro/ Coriander leaves 1/2 cup
• Potato 1 (scrubbed well & boiled)
• Peanuts 3/4 cup

• Salt 2 tsp.
• Red chili powder 1 tsp.
• Chaat Masala 1 Tbsp.
• Green Chutney (cilantro/mint/tomatillo……..any would do as long as its tart and fiery) 2 Tbsp.
• Sweet Tamarind chutney (sonth in Hindi) 2 Tbsp. (These are available readymade in Indian stores or can  be made as I explain in the note and kept for months in the refrigerator.)

Again the list is long here, but the recipe is really versatile. One can adjust as per what one has on hand. The real quick method of making is here:

1. First fork a well scrubbed potato, wet it well or place it in a microwave container with 2 Tbsp. of water and put it in the microwave for 2 minutes. Microwave times may vary but this is real quick.

2. Meanwhile chop fine all the rest of the veges…..tomato, tomatillo, cucumber, cilantro. Take the potato out and chop it as well. Add to a large container cause these tend to take more space.

3. Peanuts are roasted in the microwave as well. Keep microwaving for a minute at a time and checking continuously till you get them brown per your preference.

4. Puffed rice also goes in the microwave for a minute or more if you need but a minute at a time is the best idea. Its good to have it spread in a plate where you can check it easier. When it gets really crisp, its ready.

5. Let the puffed rice cool for a minute and then add it to the chopped vegetables. Add salt, red chili powder, chaat masala, green chutney and sweet tamarind chutney to the vegetables.  Add the cornflakes and peanuts. Mix really well. Check salt and spice level and adjust according to your taste. You may add lime juice, I didn’t find the need.

And you are ready to serve!! Its difficult for anyone to NOT like this sweet and spicy chaat.

Note: Sweet Tamarind Chutney/ Imli ki meethi Chutney/ Sonth is quite easy to make with tamarind concentrates available in Indian grocery stores in the U.S.

Mix 4 Tbsp. tamarind concentrate with with about 1/2 cup water and add 1/2 cup sugar to it. Mix it well and check if the sugar level is as desired. It actually is quite sweet in taste. It should also be quite thick like honey. Heat a Tbsp. of oil and add 1/4 tsp. asafetida, 1 tsp. red chili powder and 2 Tbsp. cumin powder. You could also add a handful of golden raisins. Put it in a bottle and keeps well in the refrigerator for months. If using fresh, you could also add finely chopped banana to it but do not add it and refrigerate. Lip smacking meethi chutney is ready which can be used on almost all kinds of chaat.