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Everyone has their own take on kala channa. After scouring the web for some great recipes, I came up with my own. If anyone wants the recipe, just stick a comment here and I'll post it (too lazy to do the details right now).
What's important though is to use strong ingredients and let the channa soak up the juices. Some tricks include pressure cooking the channa with bay leaves, cloves, cardamom, and cinnamon to maximize flavor absorption. Reserve the channa liquid for thinning out the gravy later. Also seal the pot with foil when simmering to keep the flavors inside.
Soft syrupy goodness for the sweet-tooth in you. A drop of rose essence makes these distinctive.
To be enjoyed with a date-tamarind chutney. I wish we didn't finish them all!
The basil bush was looking sad with the recent cold front. It was time to get one more harvest out of it. This time, I went for a new twist on the classic pesto. This pesto features dried mango powder, toasted almonds, pureed garlic, extra virgin olive oil, salt, and pepper. The mango adds a nice tang and slight sweetness to the pesto, accentuating the peppery basil.
Enjoy.
A cold front settled in this week. Perfect for some spicy, comforting soup. This one features cauliflower (not a usual suspect in soup) and watercress (not an ingredient I usually use). Add in some aromatics and pepper, and you have something you can savor on a cold evening with a movie (I'm watching Coraline).
Ingredients:
1 cauliflower, chopped into 1 inch pieces
1 bunch watercress, leaves washed and separated
2 tbs butter
1 red onion, chopped fine
3 small cloves garlic
1 tsp white pepper
2 cups vegetable stock
2 cups warm water
Salt and pepper to taste
Instructions:
Take a stainless steel pot and place it on medium heat. Add the butter and let it melt. When melted, throw in the diced onions. Let the onions cook for about five minutes until they got soft and lighter in color. Then mix in the garlic and cook for about 30 seconds more.
Now, add the cauliflower, stock, water, white pepper, and salt and pepper. Bring to a boil. Cover and reduce to a gentle simmer. Cook for about fifteen minutes, until the cauliflower is soft. Turn off the heat and fold in the watercress leaves. Then, using a hand blender, puree the soup until smooth (be careful not to burn yourself).
Serve warm with toast points and a good sprinkling of freshly grated parmigiana.
When its a cloudy, quiet day, like today, a steaming bowl of fresh homemade soup hits the spot. This is a variation on the usual vegetable soup I make. I've added butter beans for a bit of texture and protein. Topped off with fresh parsley, parmigiana, and a dollop of garden pesto. Off to get another bowl!
I love Tex-Mex nights. Yesterday night we had home-made garnaches. The tostadas were topped with our concoction of chipotle black beans, cheese, and jicama salsa. If you haven't had jicama before, its delicious. A neutral tasting root vegetable, jicama takes on the flavor of whatever you put it in (great in Asian lettuce wraps too). It has a nice crunch as well. Here's the recipe for our version of jicama salsa. Feel free to experiment with your own ingredients.
Ingredients:
1 medium-sized Jicama, shredded (about the size of a grapefruit)
1 medium-sized tomato, sliced thin (about the size of a tennis ball)
1/2 onion, sliced thin
1/2 cucumber, sliced thin
1/4 mango, sliced thin
A handful of coriander, chopped
2 cloves garlic, mincedPaprika, to taste
Black pepper, to taste
Salt, to taste
Ground cumin, to taste
The juice of 1 1/2 limes
Instructions:
Toss everything together, cover with plastic wrap, and let it sit outside for about half an hour. Then, chill in the fridge for about an hour. Toss again, and serve with hot tortilla chips or as a topping for garnaches.
This morning we went for a walk in historic Ansley Park. It was a cool morning. The houses were beautiful, set amidst little parks. Returning home, we put together a small brunch of pancakes, rice, and beans.
The pancakes were prepared from fresh corn and masa harina. Spices and herbs include pepper, paprika, salt, and cilantro. The rice and beans included Mexican seasoning powder, sauteed onions, chipotle peppers, and queso.
I need a nap now.
The garden has not been doing too well. We have had some pests. We have droopy plants and shriveling blossoms. Too much heat and too little heat. It has been a strange summer. We did, however, harvest these two eggplants. Sauteed in a little olive oil with salt and pepper - delicious.
Pictured is a typical Gujarati semolina snack called dhokla. Great with a side of mango puree and Wimbledon. You can also garnish it with cilantro (but we didn't have any).
This easy noodle dish, inspired by the spices and flavors of India, is just the right thing when you can't decide whether you want an Indian curry or an Asian stir fry. Chock full of veggies, this dish is a meal by itself. You can pair it with a soup as well, if you like.
Ingredients:
4 large cloves of garlic, minced fine
3 tbs minced galangal
5 button mushrooms, quartered
1 stalk celery, sliced matchstick style
1 carrot, sliced matchstick style
1/2 red bell pepper, sliced
1/2 yellow onion, sliced
1 package of frozen tofu, thawed and pan fried, cut into strips
12 oz. dry egg noodles, cooked and set aside
5 hot thai peppers, diced (more or less to taste)
3 tbs oyster sauce (optional)
oil, as needed
Ingredients for the sauce:
4 tbs curry powder
3 large cloves garlic, minced fine
2 tbs galangal, minced
1 tsp white pepper
1 1/2 cup vegetable stock (add as needed)
6 tbs soya sauce
6 tsp brown sugar
3 tsp sambal olek (more or less to taste)
oil, as needed
Instructions:
Let me first note that the quantities of ingredients above are simply guidelines. Use your senses to adjust the flavors as you cook.
First, heat some oil in a small pot. Add the curry powder, galangal, and garlic. Saute for about 20 seconds, until fragrant. Then, add in the stock, soya sauce, sugar, and sambal olek. Stir to bring some consistency to the sauce and cook for about 4-6 minutes. You want the sauce to thicken slightly to just cover the noodles and vegetables. Reduce or increase the amount of stock as needed. Remove from heat and set aside.
Heat some more oil in a wok or wide pan. Add the garlic and galangal, and saute for about 20 seconds, until fragrant. Then, add in the vegetables, and stir-fry for about 4-5 minutes. Add the tofu and combine. You want the vegetables to soften, but remain crisp to the bite.
Now, add the noodles to the vegetables, and toss together. Add the sauce and oyster sauce (optional). Mix well.
Serve hot, with a cilantro garnish and drizzle of rice wine vinegar.
Its been quite a while since I have posted here. I've been swamped at work, and haven't had a chance to try anything new. Sorry!
Featured here is something we whipped up a few weeks ago for lunch. First, saute some portabella mushrooms in hot oil laced with garlic, salt, and red pepper. When the juices have evaporated, set the mushrooms aside. Fill the pan with water and set the temperature to low. You will use this pan to make the rice paper pliable. Set up your assembly line of ingredients. We kept it simple with lettuce and basil, but you could add crushed peanuts, cucumbers, carrots - just use your imagination. Featured here is a roasted red pepper puree to accompany the rolls. Enjoy.
One of the most refreshing and easy-to-cook dishes we learned about in Chiang Mai is Som Tam. This spicy and tangy salad of raw papaya strips is perfect with any Thai meal. The best way to make this is in a mortar and pestle, if you have one. Visit your nearest Asian supermarket to find the papaya shreds (usually refrigerated).
Ingredients:
2 cups green papaya shreds
2 cloves garlic (or less as preferred)
6 green bird's eye chili (the small, hot ones; or less as preferred)
2 roma tomatoes, sliced
1/2 cup long beans, chopped (optional)
1 small thai eggplant, sliced (optional; may cause indigestion in some if eaten raw)
1 tbs dried shrimp (optional)
2 tbs fish sauce (optional, but won't be as authentic without it)
2 tbs tamarind juice
2 tbs palm sugar or jaggery
1 tbs roasted peanuts, crushed
Instructions:
First, take the garlic and chilies, and crush lightly in the mortar. Add the long beans and eggplant, and crush some more. Now, add the papaya and remaining ingredients. Use a spoon and the pestle to gently combine. Chill for about an hour, and serve.
I was thinking of a title for this post, but could not come up with anything that would do the job better than plain ol' "Pizza."
I don't really have a recipe for this one because pizza is really something personal that everyone adapts for themselves. I used to do a flatbread style pizza that I really enjoyed. I would roll out the dough really thin, pre-bake it, and then top it and bake it through for a perfect cracker crust. Lately, I've been hooked on the Peter Reinhart method (as described in his book American Pie) and hand stretch my dough out to get all the cool bubble action. I may move on to something else as I continue experimenting.
I've stopped using bottled sauces for my pizza. Fresh sauce made at home is cheaper and so much more tastier because you can control your ingredients. My lady is usually in charge of making the sauce and she experiments with it each time. Last time we did a little rosemary and balsamic vinegar. We prefer something that gets to a sweet, spicy, tangy level for that perfect kick.
I go easy on the toppings because otherwise it weighs the pizza down. Easy on the sauce too so that the crust isn't soggy. The usual suspects are peppers, onions, kalamata olives (none of those fake black olives), corn, pineapple, artichoke hearts, and so on.
For cheese, I just used mozarella, parmesan, and white cheddar. The cheddar adds a nice tanginess.
That's all there is to it! I think I'm going to go eat some leftover pizza now. This post is making me drool.
This is a recipe adapted from one I found online. Obviously, the fake meat doesn't do it justice, but the fennel seeds add a freshness to this dish that you do not normally find with everyday Indian meals.
Ingredients:
"Lamb" - any fake meat will do here. You can use a couple of blocks of thawed, frozen tofu (freezing tofu gives it a chewier texture). Or rehydrate some TVP or other dried faked meat to get about 16 oz. of it once drained of liquid.
1 onion, sliced to medium thickness
1 bell pepper, sliced to medium thickness
1/2 cup frozen peas
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
5-6 curry leaves
4 garlic cloves, finely diced
1 shallot, minced
1 tbs black pepper (ground fresh)
1 tsp white pepper
Greek yogurt, as needed
Salt, to taste
Instructions:
Marinate the tofu or TVP with salt and yogurt so that it is adequately coated. Mix in the garlic. Place in a ziplock bag and leave to rest in the fridge for a couple of hours.
When ready to cook, heat a stainless steel pan with a teaspoon of oil. Add the cumin, fennel, coriander, and curry leaves. When fragrant, add the shallots, and lower to medium-low heat. After about a minute, add the onions. When the onions are light brown, add in the tofu or TVP, with any yogurt mixture remaining, and mix in. Add the black and white peppers, and mix well. After about five minutes, add the peas and green peppers, and mix in. Add salt as needed.
Continue cooking for another ten minutes at low heat to allow the flavors to permeate through the tofu or TVP. You may need to add water periodically to prevent sticking and burning.
Garnish with cilantro, and serve hot with roti and a side salad.
This is a variation on the Gobi Manchurian recipe. If you don't want to fry up the cauliflower or make the "bhajiya." Just gather up your favorite vegetables (I wouldn't do karela, but that's just me) and give them a nice saute. Finish with the manchurian sauce and serve with steamed rice.
These days, on the weekend, we make a little bread for the week. Its really cool what a little flour and a KitchenAid mixer can do in an afternoon. It's certainly not artisan bread, but the results are pretty good. This is a quick and easy recipe for wheat bread with a little flax seed for added nutrition. I used a KitchenAid mixer for the kneading, but you can do this by hand as well.
Ingredients:*
1 1/2 cups warm water
2 1/2 tsp active dry yeast
2 1/4 tbs honey
2 1/2 cups bread flour
1 tbs flax seed
2 tbs melted butter
1 tbs honey
1 1/2 tsp fine salt
1 1/2 cups whole wheat flour
Instructions:
Place the warm water, yeast, honey, flax seed, and bread flour in the bowl of the mixer, and set on mix speed for about a minute. Once, a rough doughy mixture forms, leave it alone for 30 minutes, or until bubbly.
Add the melted butter, extra honey, salt, and whole wheat flour. Set the mixer on speed 2, and knead with the dough hook. After several minutes, the dough should look elastic and springy.
Stop the mixer, and empty the dough out on a floured counter. Form the dough into a tight ball and place in a greased bowl. Cover with a wet towel and allow the dough to rise and double in size (about 45 mins.).
After the dough has risen, punch the dough down to remove any air bubbles, and shape into a greased loaf pan. Cover with a wet towel and allow to double in size (about 30 mins.). Meanwhile, preheat the oven to 350 degrees, with the tray positioned in the middle of the oven. Place an oven-proof pan filled with water in the bottom-most tray.
After the dough has risen again, place the loaf pan in the oven for about 25 to 30 minutes. Once baked, carefully remove the bread on to a cooling rack, and allow to cool thoroughly before storing.
* The ingredient quantities are estimates. So, it may take some trial and error before you perfect this recipe.
Oh, man. Ever so often, I get a hankering for some of this crunchy, spicy, tangy, garlicky goodness. Gobi manchurian or Cauliflower manchurian is typical Indian street food. A fusion of Indo-Chinese flavors, this dish is addictive. If you make it once, you will make it again and again. Here is our version...
Ingredients:
For the batter:
Cauliflower - one full head
10 tbs all purpose flour
6 tbs corn starch
1 tbs cream of wheat
1/8 tsp sea salt
black pepper, to taste
vegetable stock, at least 1/2 cup
Oil, for frying
For the gravy:
2 tbs peanut oil
1 medium-large onion, minced
6 medium-large cloves garlic, minced
1 inch cube of ginger, minced or pureed
1 green chile, minced (or to taste)
1/2 bell pepper, cut in strips
White pepper, to taste
4 tbs ketchup
8 tsp soy sauce
1 tsp sambal oelek (or to taste)
3 tsp rice wine vinegar
1/4 cup vegetable stock
1 tsp corn starch (or as needed)
For the garnish:
a handful of fresh coriander, chopped
green onions, cut in slits
Servings: 2-3 (entree); 5-6 (appetizer)
Instructions:
First, break apart the head of cauliflower into bite size florets. Place the florets on a cookie sheet and salt liberally. Allow to rest for about 30 minutes. Meanwhile, you can prepare the gravy and batter for the recipe.
Place a medium sized saucepan over medium-low heat and add the peanut oil. Once the oil is hot, add the onions, garlic, ginger, and green chiles. Stir and flatten the mixture so that it cooks evenly. When the onions are slightly brown, add the bell pepper and white pepper. Cook a couple of minutes longer.
Then, add the ketchup and sambal. Mix thoroughly with the mixture. After a few more minutes, add the soya sauce and vinegar, and mix again. Add the vegetable stock, mix, and lower the heat.
In a small bowl, take the corn starch and add a little cold water to make a smooth slurry. This will be used to thicken the sauce. You can vary the quantity and thickness of the sauce by adding more or less stock and slurry. Just don't go overboard with the stock or you will dilute the flavors. Mix well and set aside.
Set the pot containing your oil at medium-high heat to fry the florets. For the batter, take a small mixing bowl and combine all of the ingredients for the batter. Add more stock as needed. You want to end up with a smooth, thick batter.
Wipe the moisture from the salted florets with a kitchen towel. When the oil is heated, dip each floret completely in the batter, remove the floret and drain any extra batter before carefully placing in the pot to fry. You can fry several florets at a time, but be careful not to overcrowd the pot. Fry until golden brown and remove to a cookie sheet with a tray underneath to catch the extra oil (I prefer to use a cookie sheet to a paper towel as the latter leaves the florets soggy).
As soon as all the florets are fried, add the coriander to the gravy and heat through. You can pour the gravy over the florets or place it on the side. Serve with steamed rice and green onions as a garnish.
Gone are the days when one of us used to eat meat. Yet, my well-trained tongue neurotically sends messages to my brain, telling me that I crave all sorts of carnivore delights. Today, it was lamb shish kebab. I've scoured the Internet for a good shish kebab recipe that uses textured soy protein (TSP or TVP). I couldn't find one and, so, this is my take on a recipe that was intended for lamb. I've made my kebab as a patty, but you can use the traditional oblong shape or form it into meatballs or sausages - just use your imagination.
Ingredients:- 1 cup dry textured soy protein (TSP)
- 3/4 cup minced red onion
- 1/4 cup minced shallot
- 1/2 cup chopped tomato
- 2 teaspoons minced ginger
- 2 small green chiles (or more if you like it fiery)
- 1/2 teaspoons ground cayenne pepper
- 1 1/2 tsp salt (or to taste)
- 1 tsp garam masala
- 1 tsp coriander seeds, toasted and ground
- 2 tbs anardana or 1 tbs amchur or 1 tbs rice vinegar
- 1/2 cup chopped coriander leaves and stems
- 1/4 cup panko flakes or unseasoned breadcrumbs (more as needed)
- Oil, as needed
- All purpose flour
Servings: 4-6
Instructions:
First, heat a cup of water with 1 tsp salt. Just before the water boils, take the pot off the heat, add the TSP, and cover with a lid. Set aside for 10-15 minutes. Meanwhile, you can prepare a small salad that will accompany your kebabs. You may also want to set out small bowls of mint-coriander and/or tamarind-date chutney as condiments for your kebabs.
By now, the TSP should be fluffed up and reconstituted. Empty the TSP out over a fine sieve (do not use a colander as the TSP will escape through the holes). Set over a sink and allow the TSP to drain. Apply pressure with your hand and remove as much moisture as possible. This may take some effort and time, but is necessary to avoid soggy kebabs.
Place the TSP in a mixing bowl. Add the remaining ingredients, except the oil, breadcrumbs, and flour. Mix thoroughly, ensuring all the ingredients are evenly distributed. Add about 1.5 tsp oil, and mix again. Add the breadcrumbs and continue mixing until the mixture has body. Add as much breadcrumbs as necessary to ensure that the kebabs will hold their shape. Continue mixing until you achieve the desired consistency.
Now, take a baking tray and line it with parchment paper. Form the mixture into patties or other desired shape and lay out on the parchment paper. When all the mixture is used up, place the tray in your fridge for about 20-30 minutes. This will allow the patties to hold their shape better when we cook them.
Pan Fry Method: Heat a frying pan to medium-high heat. Spray some canola oil on to the pan. Meanwhile, take the patties out of the fridge. One at a time, gently coat the patties in a scant layer of all purpose flour and place on the hot pan. Cook for a few minutes on each side, until charred and crisp.
Oven Method: Alternatively, preheat the oven to 350 degrees Fahrenheit. Arrange the patties on a new baking try that has been sprayed with canola oil. Spray the top of the patties with oil as well. Carefully turn the patties half way through the cooking process. Bake for 45 minutes or until charred and heated through. I find that cooking the patties for a longer period of time in the oven results in a drier, chewier kebab that has a closer resemblance to the texture of a meat kebab (but certainly not close enough for the seasoned omnivore).
Serve with toasted onion pita wedges, sour cream or yogurt, lemon wedges, salad, and an assortment of chutneys.
