Friday 30 March 2012

SESAME BREAD CRISPS


I love baking breads.
But my first breads were like stones. They could be used by our police force for stunning the bad elements in our society. Nevertheless, I passed it off as 'this is exactly what this bread should be like'. I was fortunate enough to be surrounded by people who just let it be and quietly ate the hard tooth-breakers by dipping them into their soups to soften them.
But I never gave up.
And then one day my favourite uncle (my mom's sister's husband) visited me and baked these beautiful tiny bread buns in a jiffy. I watched him and decided then that I would teach myself to bake as well as him and quietly after he left continued to make good, bad and ugly breads till I finally became quite good at it and am  now proud of my creations.
This recipe that I am going to share reminds me of my earlier breads but this one is intentionally crisp as I wanted to have something light and crunchy and baked, as a starter for one of my dinner parties. I cut them into bite sized pieces before baking.

sesame bread crisps

SESAME BREAD CRISPS

Ingredients:
.Instant yeast......................2 tsp.
.Bread flour/strong flour......250 gm.
.Semolina............................250 gm.
.Sesame seeds.....................4 Tbsp.
.Flax seed powder...............1 1/2 Tbsp.
.Black pepper powder..........1 tsp.
.Dried mint leaves.................2 tsp.
.Salt.....................................1 1/2 tsp
.Olive oil..............................125 ml.
.Water.................................175 ml.

 For the glaze
.Milk....................................approximately 4 Tbsp.
      or
.Egg......................................1
.Water..................................1 Tbsp.

Method:
.Sieve together semolina and bread flour in a large bowl.
.Add the instant yeast, sesame seeds, flax seed powder, black pepper powder and mint.
.Mix well.
.Add salt.
.Mix together olive oil and water.
.Add the liquid ingredients slowly to the dry ingredients mixing all the time.
.Bring together all the dry ingredients and wet ingredients into a hard dough.
.Knead till the dough becomes smooth and elastic, about 10 minutes.

.Alternatively, you can knead in a dough maker or in a bread maker set to dough setting.
.If making in the dough maker take care to add the yeast in first.*

.Cover with a plastic wrap(in the bowl) and set aside in a warm, dark place for 1 1/2 to 2 hours (rising).*
.Knock back the air out of the dough.
.Divide into 4 equal pieces.
.Knead each piece well and set aside for 20 minutes( proving), covered with a plastic wrap.
.Knock back the air and knead again and roll out each piece into rectangular shapes 1 cm thick.
.Cut out diamond or square shapes of about 2 inches or cut long strips to make bread sticks.
.Place them on a greased baking tray.
.Cover with plastic wrap and set aside for 45 minutes.
.Preheat the oven to 200 degree C/425 degree F/Gas mark 7
.In a small bowl mix together egg and water and brush each piece with this egg wash.
.Alternatively brush with milk. I prefer to use milk to brush all my breads.
.Bake on the middle shelf for 20 minutes.
.Cool on a wire mesh.
.Store in a jar when completely cooled.
.Serve with a dip or dip in your evening tea.

sesame bread crisps
Note:
*Yeast is killed when in direct contact with salt or sugar and rendered ineffective.
*The time required may increase or decrease depending on the outside temperature.
 Always prove the bread dough in a well insulated area or away from draughts.

Wednesday 28 March 2012

EGGPLANT STUFFED BELL PEPPERS AND TOMATOES

Walking past a plant nursery, I just couldn't resist a walk through the plants. Weaving through them, I saw something that took my breath away- huge purple eggs hanging from a plant. Of course it was the most beautiful sight.  An eggplant laden plant!

Deep purple, plump and almost 10 inch long fruit. Right next to it were the red, yellow, green and purple bell pepper plants. Now all I needed to complete the tastiest trio was a tomato plant. Turning around I found that too. Green and yellow and red. My inspiration for my next dish.
The nursery owner refused to sell those plants to me as they were his personal prized possessions. Instead he gave me a purple chili plant as a gift, with the tiny chilies pointing upwards lifting my spirits.

That made the two of us very happy. Me at receiving such a lovely 'go home lady- without my prized plants' gift and he at saving them from me.

Now I had to buy these lovely vegetables immediately as that is all I could see. So off I went to the vegetable market and found a reasonable sized eggplant, about 8 inches long, some red and green bell peppers and a few ripe red tomatoes.

eggplant stuffed bell peppers and tomatoes

This trio is extremely nutritious and contains the phytonutrients needed to fight cancer.
Eggplant is a berry, a close relative of tobacco which explains why it has a slight bitter taste.
Tomato is closely related to eggplant and is rich in lycopene.
Red bell peppers are a very rich source of vitamin C.
Amazingly these three vegetables have come together from far away lands and are now inseparable.
Eggplants from India, tomatoes and bell peppers from Mexico, Central and South America.

EGGPLANT STUFFED BELL PEPPERS AND TOMATOES

Ingredients:
serves 3
.Eggplant.........................................600gm. (1 large or 2 medium sized)
.Red bell peppers............................2, small sized
.Green bell peppers.........................2, small sized
.Tomato...........................................2, small sized
.Red Onion......................................50gm. (1 small sized), thinly sliced
.Ginger............................................1 tsp. grated

.Green chili.....................................1 finely chopped
.Garlic.............................................2 cloves, finely chopped
.Yogurt, thick...................................1/4th cup
.Tomato............................................1 large or half cup, finely chopped
.Turmeric powder............................1/4th tsp. +1/8th tsp.
.Red chili powder............................1/4th tsp. +1/4th tsp.
.Salt..................................................to taste or approx. 1 1/4th tsp.
.Coriander leaves.............................1 Tbsp. finely chopped
.Mint leaves......................................2 Tbsp. finely chopped
.Green bell pepper...........................1/4th cup, diced into 1/2cm. pieces
.Oil...................................................1 Tbsp.

Method:
.Wash and dry the eggplant.
.Apply a little oil all over the skin.
.On direct flame (low heat) grill the eggplant till the skin is charred all around.
.Peel the charred skin immediately and mash the pulp roughly using a masher or hand. Makes about
 2 cups of pulp.
.Add yogurt, 1/4th tsp red chili powder, 1/8th tsp. turmeric powder, 3/4th tsp. salt  (or to taste)
 chopped coriander leaves and chopped mint leaves. Mix well and set aside.
.Cut the bell peppers into halves taking care to cut the stem into half too.
.Carefully remove the seeds keeping the stem intact.
.Cut the tops of tomatoes off and scoop out the seeds and pulp.
.Heat 1 tsp.oil in a skillet pan. Put the bell peppers and tomatoes cut side down and sprinkle
 a little salt. Flip and cook on the other side till almost done but still crisp.
.Alternatively, grill them in the oven till the skin gets slightly charred and the bell peppers are almost
 cooked but still crisp.
.Set aside.
.In the same skillet heat the remaining oil.
.Add thinly sliced onion, ginger and garlic. Sprinkle 1/2 tsp. salt and saute for 1 minute or till the
 onions glisten.
.Add 1/4th tsp. red chili powder and 1/4th tsp. turmeric powder.
.Add the green chili and chopped tomatoes and the chopped reserved tomato pulp.
.Mix well and cook for 1 minute or until the tomatoes soften just a little.
.Add the eggplant mixture and mix well.
.Cook for 3 to 5 minutes till the preparartion starts glistening.
.Add the chopped green bell pepper and mix well.
.Cook for another minute.

How to proceed:
.Fill the prepared bell peppers and tomatoes with this eggplant filling.
.Garnish and serve hot.

Note:
.While choosing the eggplants look carefully for any hole especially under the stem. This may be
 caused by worms.
.While grilling the eggplants directly on the naked flame, you can line the base of the gas stove with
 aluminium foil. This protects the stove as well as helps you collect the liquid that may drain out of the
 eggplant while grilling. Add this liquid into the eggplant mixture.
.I use this eggplant preparation to fill tiny little baby jalapenos or just as is or even use it as a gravy 
 for some other vegetables, on toast as topping, in yogurt as a side dish, as a dip or even to make my
 eggplant bread.
eggplant stuffed bell peppers and tomato

Tuesday 27 March 2012

COLOCASIA IN A PEARL WHITE GRAVY


Giving in to one of my lazy moments, which I was entitled to after coming up with a new recipe of the colocasia with fenugreek leaves, I created this gravy recipe.

 Not wanting to work but needing a gravied dish for the evening meal, I cut off all the paraphernalia from my original recipe and kept only the basic ingredients.This one adds a new dimension to the colocasia and also that 'oomph' that keeps family and friends around your dinner table.
I turned my simple side dish into a main dish by adding this seemingly low fat gravy by boiling the onions and cashews instead of frying them. This gives a very creamy taste and of course reduces the oil and toil.
I have various versions of this gravy which I use to dress my vegetables for a party. This mild version perfectly marries with the spicy colocasia preparation lending to it  it's mild gentle flavours.
Just lay out the pre-prepared, hot, crisp colocasia with fenugreek leaves on a bed of this beautiful pearl white gravy and dig in.
This gravy is simple, quick to make and mild in taste, perfectly compliments the colocasia.

COLOCASIA IN PEARL WHITE GRAVY

Ingredients:
serves 4

.Colocasia with fenugreek leaves........1 recipe

for the pearl white gravy
.Medium red onion.............................1, thinly sliced
.Cashewnuts.......................................8, roughly chopped
.Coriander powder.............................1 1/2 tsp
.Garam masala powder.......................1/4th tsp
.Yogurt...............................................2 Tbsp.
.Green chili........................................ 1/2, finely chopped
.Salt................................................... to taste
.Ginger...............................................1 tsp, grated
.Garlic................................................1 clove, finely chopped
.Water................................................1 cup
.Oil......................................................1/2 tsp.



colocasia in pearl white gravy
 Method:
.In a microwave-safe dish put together sliced onion, cashewnuts, and 1/4th cup water and boil for 2 minutes.
.Alternatively cover and boil  in a pan till cooked, about 5 minutes.
.Put yogurt, garlic, ginger,green chili, garam masala powder, coriander powder, salt and the cooked onion
 and cashew nut mixture in a blender and blitz till ground to a fine paste.
.Heat 1/2 tsp. vegetable oil in a pan. Add the onion paste and heat through stirring constantly, till the oil
 floats on the surface, about 3 to 4 minutes on low to medium heat.
.Add 3/4th cup water and bring to a slow boil to get the required gravy consistency.

How to proceed:
.In a serving platter pour out the hot gravy.
.Lay out the colocasia with  fenugreek leaves on it and serve hot with naans or some other Middle eastern
 or Indian flat bread.

Note:
.Prepare the colocasia just before serving for a crisp texture.
.If you want to know how to make yogurt at home, read more on yogurt in Yogurt and rice salad.






Monday 26 March 2012

COLOCASIA WITH FENUGREEK LEAVES

Everytime I go shopping for vegetables my children give me a list of their favourite vegetables that they would like to eat during the week, and always without fail, colocasia turns up topmost. It is a staple in my dinner menus for parties where another version of this dish(without the fenugreek leaves) is in high demand even with my friends.
Though I think I should dedicate this one to my elder brother-in-law, who a few years ago during his visit with my family and me, fell in love with it. I had promised to give him my recipe but just didn't get around to doing it.

Tired of making colocassia in the regular fashion I decided to give it a new look.
Just looking around in my refrigerator for some inspiration, I found tucked in a corner, fenugreek leaves.
These leaves have often come to my rescue.

They are slightly bitter in taste, something I simply hated as a kid but miraculously fell in love with, as an adult.
I think this would be the story of many children around the world especially in India, where this vegetable is eaten during the winter months in various preparations. As children we were supposed to finish everything on the plate and this was always on the plate, invariably the last dish on the plate, raring to fall into the trash-can 'accidentally', but never did make it there under the watchful eyes of mother. I am so sure my mother knew what I was planning to do because as a kid  I think she too had the same thoughts.


Colocasia with fenugreek(methi) leaves
 
Now I do the same, with a difference. I tell my kids about the nutritive and the medicinal values of this  mouthwateringly aromatic leafy vegetable.
They contain a good amount of vitamin C, vitamin A, thiamin, riboflavin, niacin and many minerals such as calcium, potassium, magnesium, phosphrous, iron, copper, sodium and others. Being leafy it has a good amount of dietary fiber. This leaf is used in many Indian preparations as the main ingredient or as a garnish (kasuri methi) in North-Indian gravied dishes.
The fenugreek seeds too are used widely as a spice in various preparations and they help in fight against arthritis, diabetes and in maintaining our blood sugar levels. Grown all over the world in semi-arid conditions these seeds are also known for improving milk- production in lactating mothers.

Colocasia is an underground root tuber just like the sweet potato and has lovely ornamental leaves which are also used in some Indian preparations. I grow them in my house in a pot and enjoy the beautiful look of the elephantile leaves. Colocasia or taro root contains a good amount of dietary fiber, complex cabohydrates, healthy amounts of minerals and vitamin B-complex group, and is eaten in many parts of the world.

COLOCASIA WITH FENUGREEK LEAVES

Ingredients:

.Colocassia..........................................325 gm, boil and peel
.Oil......................................................for frying
.Fenugreek leaves................................1/2 cup, finely chopped
.Oil......................................................1 tsp
.Cumin seeds.......................................1 tsp
.Ginger................................................1 tsp grated
.Green chili..........................................2 tsp finely chopped
.Red chili powder................................1/2 tsp
.Turmeric powder...............................1/8th tsp
.Dry raw mango powder.....................1/2 tsp


masala mix:
.Roasted cumin seed powder...............2 tsp
.Red chili powder................................1 tsp
.Dry raw mango powder(amchur)........2 tsp
.Salt....................................................1/2 tsp
.Black salt...........................................1/4th tsp


Method:
.Wash and boil colocassia in a pressure cooker for 5 to 6 minutes in 2 cups of water.
.Rinse with cold water and peel with hand as the skin slips off easily.
.Cut lengthwise into half and flatten slightly between the palms.
.Heat oil for frying and deep fry the colocassia to a golden brown.
.In a bowl mix together salt, black salt, roasted cumin powder, red chili powder, dry raw mango powder
 to make the masala mix.
.Sprinkle half this dry powder mix on the fried colocassia. Set aside.
.Heat oil in a wok.
.Add cumin seeds, green chili and ginger and stir fry for 1 minute.
.Add fenugreek leaves and mix well.
.Cook for 3 to 4 minutes stirring continuously till the leaves crisp up.
.Add the remaining masala mix and mix well.
.Add the deep fried and spiced colocassia.
.Toss till all colocassia are well coated with the leaf mixture.
.Serve hot.

Note:
.You can add 2 Tbsp of chopped coriander leaves along with the fenugreek leaves, if you like.
 I like the unadulterated flavour of the fenugreek hence I don't add the coriander leaves.
.This preparation can be very versatile. It can be eaten as a starter, a crispy side dish, inside wraps, in
 grilled sandwiches or as a main dish for which all you need to do is make a gravy.
.I like to serve it in a pearl white gravy  which I will write about in my next post.


Friday 23 March 2012

YOGURT AND RICE SALAD

A very soothing dish, uses any leftover rice, has a spicy hot kick to it and just when you are looking for something to quell that heat, comes the sweet grape and does it's job well.

This dish is the stylized version of a staple from the southern parts of India. No South Indian meal is ever complete without the simple version of this dish where cooked rice and buttermilk are mixed together in the last course of the meal. This version cools down the heat in the stomach after a spicy meal.
My version of this dish can be served as a salad, a starter, the final course in a meal or even as a snack or breakfast.
Yogurt is very good for the digestion and cools down a heated-up stomach. The lactobacillus is the key bacteria used to ferment milk. Though a bacteria named S.s thermophilus is also necessary in fermenting milk to yogurt, it generally gets destroyed during pasteurization. It is added in commercially sold yogurt. These bacteria are good for the general health of the stomach.

Making yogurt at home
Yogurt is very easy to make at home and by introduction of a little culture, to boiled and cooled milk to  temperatures of about 40 to 45 degree Centigrade, you can get a good, tasty and fresh yogurt right in your own kitchen.
Boiling of milk is very essential in the making of yogurt. It helps kill unwanted bacteria and also denatures the milk proteins thus giving the right jelly-like consistency of yogurt and preventing the milk from turning to curds. I have found that when milk is not boiled and set, the resulting yogurt turns slimy and the quality of the culture deteriorates thereafter.

Where to get the yogurt culture or starter?
I buy from the grocery store, yogurt which uses bacterial culture, to start my yogurt at home.
Once the yogurt is set, I set aside 1 Tbsp. of the yogurt, to be used later as the culture for the next yogurt.
In case I don't need to use it immediately, I just freeze the culture and use it within 20 days, after thawing it in the refrigerator.

Ingredients:
for the making of yogurt at home:
.Milk.....................500 ml.
.Yogurt culture.....1 tsp.

Method:
.Boil milk and set aside to cool to 40 to 45 degrees C.
.Add the yogurt culture and mix well.
.Put the mixture in a bowl.
.Cover and keep in a well-insulated place for 5 to 7 hours.
.It may take a little longer to set in cold places.
.In cold places, keep the milk and yogurt culture mix in a well-insulated area like an oven.
.In very cold places, warm the oven to 45 degrees centigrade and switch it off before putting in the
 bowl of milk and culture.
.The milk will ferment and set into yogurt.

back to Colocasia in pearl white gravy


yogurt and rice salad(with pickled carrots and raw mango)
 YOGURT AND RICE SALAD
serves 4
takes 10 minutes

Ingredients:
for the salad:
.Rice............................................cooked 1 cup
.Yogurt(chilled)..........................1/2 cup
.Milk(chilled)..............................1/4th cup
.Salt..............................................to taste
.Grapes(red, black or green)........1/4th cup, cut into fours
.Carrot..........................................1/4th cup grated                
.Ginger..........................................1 tsp. grated                                      
.Green chili....................................2 tsp, finely chopped
.Raw mango..................................1/4th cup , grated
.Chickpea split(chanadal).............1 Tbsp.
.Asafoetida powder.......................1 pinch
.Mustard seeds..............................1/2 tsp.
.Curry leaves.................................4 to5 leaves
.Dry red chili..................................1 cut into 4 pcs.
.Oil.................................................1 tsp.
.Black grapes..................................8 for garnish
                                                      
For the pickle(optional)
.Raw mango....................1/8th cup, thinly shaved
.Carrot............................1/8th cup, thinly shaved
.Mustard seeds...............1/8th tsp.
.Red chili powder...........1 pinch
.Turmeric powder...........1/2 pinch
.Salt................................to taste
.Asafoetida powder........1/2 pinch
.Oil.................................1 tsp.

Method:
for the salad:
.Mix together cooked rice, yogurt, milk, salt to taste, grapes, carrot and raw mango.
.Heat oil in a pan. Add mustard seeds. When mustard seeds splutter add asafoetida powder
 curry leaves, dry red chili pcs.,split chickpeas, ginger and green chilies.
.When the split chickpeas turn a golden brown add the mixture to the rice mixture.
.Mix well and serve with the pickled mango and carrot and fried rice crackers.

for the pickle:
.Cut the raw mango and carrot into thin slices or shavings.
.Mix the salt, turmeric powder and red chili powder.
.Heat oil in a pan and add the mustard seeds.
.When they splutter add the asafoetida powder.
.Add this to the cut mango and carrot mixture.
.Garnish the salad with this pickle.

yogurt and rice salad

note:
.This dish is best made with cold leftover rice.
.Rice cooked with salt to taste is preferred as the salt is then well mixed.
.I prefer to use Thai Jasmine rice for this dish, though any other flavourful rice can be used.
.If split chickpeas are not available you can add skinned peanuts toasted and pounded into 4 to 6
 pieces each and then added to the salad.
.Finely chopped cucumber and coriander leaves make this dish more refreshing.
.Or add finely chopped red or green apple for crunchiness.



Thursday 22 March 2012

SWEET POTATO SURPRISE

sweet potato surprise
This recipe is dedicated to a friend of mine with whom no conversation is complete without the mention of Japan. So one fine day I decided to give it a go. On my visit to Japan I had the opportunity to eat a beautiful, delicious dessert made from Sweet Potato. I decided to spice it up instead and have created this recipe using beautiful, slim Japanese Sweet Potatoes, sweet redchili sauce, white wine vinegar and sesame seeds and of course Wasabi. It can be eaten as a side dish along with some Japanese style eggplant and noodles.


SWEET POTATO SURPRISE
takes about 25 minutes
serves 4

sweetpotato in the "S factor sauce with a W"
Ingredients:

.Japanese sweet potato.......................4
.Wasabi paste......................................2 Tbsp.
.Chives................................................2 Tbsp.,finely chopped
.Sesame oil(chives flavoured).............2 tsp.*

Marinade 1: (S factor sauce with a W)
.White wine vinegar...........................3 Tbsp.
.Sweet chili sauce...............................2 Tbsp.
.Sesame seeds.....................................1 Tbsp.
.Sesame oil(chives flavoured).............1 Tbsp.*
.Soya sauce.........................................1/2 Tbsp.

Marinade 2:
SP with wasabi
.Sesame seed oil(chives flavoured).....1Tbsp.*
.Wasabi paste.......................................2 Tbsp.
.Salt......................................................to taste


Method:
.Slice the sweet potatoes thinly as shown in the picture.
.Mix together all the ingredients for marinade 1 and marinate half the  
 sweetpotato slices in it for 15 minutes. 
.Mix together all the ingredients for marinade 2 and marinate the remaining
 half of the sweetpotato slices in it for 15 minutes.
.Heat a griddle pan and add 1tsp. sesame oil.
.Add the sweetpotato (sweetchili sauce mix) into the pan and cook them
 on a low to medium heat till lightly coloured.
.Flip the slices and cook till lightly coloured and cooked.
.Remove and set aside.
.Repeat with the sweetpotato marinated in wasabi until cooked.
.Add the remaining 2 Tbsp. wasabi paste and mix well till all slices are well coated with the paste.
.Cook for 1 more minute.

How to proceed:
.Toss together the two sweetpotato preparations and garnish with the chopped chives.
.Serve as a starter or a side dish.

Note:
.This can be served individually but when served together adds an element of surprise.
*Chives flavoured sesame seed oil can be used instead of plain sesame seed oil.



Japanese sweet potato

Tuesday 20 March 2012

CLUSTER BEANS AND OKRA

This too is part of my Rajasthani party menu, though I am quite sure you will not get it in any Rajasthani home. It is a very unique combination.

The story about the birth of this 3 day old dish is very funny and has come about because of two people.
Hence this dish is dedicated to them.

I woke up one morning with the taste of one dish, I think I ate in my childhood, in my mouth. Wanting to find out what it was called, I called up a Rajasthani friend of mine and described the dish. She too could not place it nor could she tell me all the ingredients. But she found the desperation in my voice and got to work and called up a lot of her friends and finally her brother in India, and got the recipe for me, from him.

I thought it would be right to add that dish to my menu in honour of my friend who went to great lengths to get the recipe for me.

Now the work of the second important person in the making of this recipe. My husband.
Not wanting me to work a lot on my birthday he cut the dish out of my menu and didn't let me buy the necessary ingredients. I now had only one ingredient(cluster beans) from the dish I wanted desperately.

But such restrictions only bring out the REBEL, wakes up that teenager in me, turns me creative and here is what I created. This dish is nothing like the original.

Cluster beans are grown mainly in India, known as Guar/Gavar and contains the guar gum used as stabilizer in icecreams and cheese, are low in carbohydrates and calories and have a good amount of dietary fiber and has substances that help in digestion. Cluster beans should always be cooked as it helps break down the Trypsin inhibitor. Trypsin is an enzyme required for digestion of protein.
They grow in clusters hence the name.

Do not ever walk between the plants without being covered from head to toe or you will be itching all over. The worst thing that can happen to you is that you are the only available youngest pair of hands (all older family members suddenly have something important to accomplish just when your mom needs somebody to pluck the beans for the meal). A lesson I learnt as the youngest in the family. The longest 7 year wait I had till my younger sister was born. Though, now I comfortably pick them off the shelf of an Indian speciality store.

CLUSTER BEANS AND OKRA
serves 2

Ingredients:
.Cluster beans.......................................100gm.
.Okra....................................................100gm.
.Oil........................................................3/4th Tbsp.
.Asafoetida powder...............................1/4th tsp.
.Cumin seeds.........................................1 tsp.
.Coriander powder................................2 1/2 tsp.
.Turmeric powder..................................1/4 tsp.
.Red chili powder...................................1 tsp.
.Dry mango powder................................2 tsp.
.Lime juice..............................................1 tsp.
.Salt........................................................to taste
.Coriander leaves ...................................1 tsp finely chopped, for garnish

Method:
.Wash and boil the cluster beans in 1 cup water and 1 Tbsp. salt.
.Rinse and drain.
.De-string from both ends. Set aside.
.Wash and dry the okra.
.Cut off the hard tops and cut lengthwise into fours. If the okra is long, cut it into 1/2 to get
 approximately 3 inch long pieces about the same size as the cluster beans.
.Heat a wok. Add 1/2 Tbsp oil.
.Add asafoetida powder and cumin seeds. When the cumin seeds crackle add the okra and 1 tsp.
 coriander powder, 1/2 tsp. red chili powder, 1/8th tsp. turmeric powder and mix well.
.Stir fry till all the slimy substance dries up and the lady fingers are cooked.
.Add the cluster beans and the remaining dry ingredients including salt.
.Stir till well mixed, gently so as not to break the delicate cluster beans.
.Add the remaining oil and cook for two minutes.
.Drizzle the lemon juice.
.Garnish with chopped coriander leaves and serve hot.

Note:
.When cooking okra do not add salt till all the slimy substance has dried off.

Monday 19 March 2012

FIGS AND RICE PUDDING

I was planning a menu for a party and wanted to create something that my friends could relate to, but at first bite wanted them to be absolutely surprised.
I was serving a traditional Rajasthani meal but I just couldn't serve it without a twist.
And well, it was my birthday so my friends had to try the dish, if just to please me.
Friends do great work as Guinea Pigs and the best time to get them to work is on your birthday.
And that is what I just did.
Rajasthan is an Indian state, famous for its lovely palaces and forts, desert, colourful clothes, folk music and its traditional meal of Daal Baati and Churma.
Rice is not an oft eaten grain here, so when cooked it is mostly in the form of a pudding or on festive occassions as sweetened rice( a side dish) or spiced-up rice (namkeen chaawal).


Figs and rice pudding
FIGS AND RICE PUDDING


Ingredients:
Serves 6
.Long-grained Basmati rice.....1/2 cup
.Clarified butter/Ghee..............1 tsp.(optional)
.Milk........................................1 litre
.Brown sugar............................1/4th to 1/2 cup (to taste)
.Dried figs................................1/2cup, finely chopped(approx. 3)
.Green cardamom powder........1/2 tsp
.Almonds..................................6 finely chopped,
.Almonds..................................4 thinly sliced
.Cashewnuts..............................4 finely chopped
.Pistachio..................................6 thinly sliced

Method:
.Wash and soak rice for 15 minutes. Drain.
.Heat 1 tsp. clarified butter (ghee) and roast the rice on a low heat  till well coated, changes colour
 to a very white and is separated (about 2 to 3 minutes). This step is optional. It helps in maintaining
 the identity of the grain.
.Boil milk in a heavy-based pan.
.Add the rice to the milk and bring to a boil, gently stirring continuously.
.Add the chopped figs and cook on a low heat until the rice is well done, gently stirring continuously.
.Add the chopped nuts and half the cardamom powder. Mix well.
.Check for sweetness and add the sugar as much as required.
.Garnish with sliced nuts and the remaining cardamom powder.
.Serve hot or chilled as desired.

Note:
.Take care to see that the milk does not burn at the bottom of the pan as it will then be a
  Burnt Figs And Rice Pudding.
.As the milk and rice cook there will be a layer of the milk and the starch on the sides of the pan. Scrape
 this layer and add it to the milk at regular intervals.

Cleaning tips:
.Cleaning this pan may get to be quite a chore. Just soak it in warm water for a while and then scrub it
 off with a metal scrub.
.If milk spills onto the gas stove while you are still cooking, quickly sprinkle a little salt on the spilt
 milk. It will be easy to clean it off later.

Thursday 15 March 2012

PUFFED BEETROOT BREAD (PURIS)

puffed beetroot bread(puri)
This is my favourite - beetroot, used to add that lovely colour to the meal. It works wonders with children.
They love the colour and I have had instances of 3 year olds eating as many as 8 of these beautiful puris.
They are so simple to make, tasty and healthy too. All you need is beetroot puree stored in your freezer and wheat flour and you can create this wonder in under 15 minutes.
I always have beetroot puree cubed and frozen(as mentioned in my earlier posts). I put it in my flour to make flat breads of various kinds or baguettes or some savoury dish that can be used as an appetizer.

Beetroots are rich in folate and iron and hence good for pregnant women. It is also high in soluble dietary fiber, potassium and vitamin C. It is good for instant rise in blood sugar levels as required by sportspersons.
There are many other benefits of beetroot and hence I like to include it in my diet for my family. Most importantly it protects the blood vessels as it has Betaine. It is also rich in Boron which is why I love it most.


 PUFFED BEETROOT BREAD:
makes 32

Ingredients:
.Beetroot puree.............................1 cup
.Red chili powder.........................1/2 tsp.
.Wheat flour.................................2 cups
.Salt..............................................to taste, approx. 1/2 tsp.
.Vegetable oil...............................for deep frying


beetroot dough balls



rolled out dough


 Method:
.Mix together wheat flour, salt and red chili powder.
.Slowly add the beetroot puree.
.Mix well and form into a hard dough.
.Knead well for about 7 to 8 minutes. Cover and let it rest for 30 minutes before using it.

How to proceed:
.Heat oil in a wok.
.Make 20 equal sized balls.
.Apply a little oil to each ball.
.Roll using a rolling pin into 4 inch circles taking care that they are even all over.
.Gently slide into the hot oil.
.Using a slotted spoon gently caress the surface, pressing down lightly.This helps in puffing up the flat bread.
.Quickly flip over and cook on the other side, about 30 seconds.
.Remove and drain oil on an absorbent kitchen paper.
.Serve hot.

Note:
The best way to cook beetroots are by boiling in a pressure cooker for 7 to 8 minutes. Let cool and the skin just slips off.
DO NOT top and tail or peel before boiling as it will lose all its flavour.



Monday 12 March 2012

THE RED-PURPLE PUREE

All my life I had been having a love-hate relationship with this vegetable.
I loved the colour and hated the flavour.
I think it is the Boron in it that gives it that smell that reminds me of a pesticide DDT, I knew as a kid.
But it has so much good that I have found a way to just love it.
I use this puree as a base in my doughs of various kinds of breads, or in dips to add the colour and the
This is the basic puree that by addition of a few spices I turn into delectable condiments.

THE RED-PURPLE PUREE
BEETROOT PUREE

Ingredients:
gives approximately 3 cups

.Beetroot......................800gm., boiled and cubed
.Fresh red chili.............1, finely chopped
.Salt..............................to taste

Method:
.Boil the beetroot in a pressure cooker for 7 to 8 minutes for until cooked.
.Peel, top and tail and cut into 1/2 inch cubes.
.Chop the red chili.Add salt to taste.
.Pulverize all the ingredients together in a blender to make the fine paste.
.Use as much as you require and store the excess in the freezer in cube form.
.Take 1 Tbsp. of the puree and put in each compartment of the ice tray. Freeze.
.When hardened remove the cubes and freeze in a ziplock bag for later use.

Note:
The best way to cook beetroots are by boiling in a pressure cooker for 7 to 8 minutes. Let cool and the skin just slips off.
DO NOT top and tail or peel before boiling as it will lose all its flavour.



back to Puffed beetroot bread



Thursday 8 March 2012

SPICY CORIANDER DIP


On my trip to Vietnam last December I ate the tastiest lime and the freshest of herbs, herbs that I had never seen before, various types of mint, basils and corianders. But the one I liked most was the Sawtooth Herb or the Thorny Coriander which goes with the Vietnamese name of Ngo Gai (that's what I was told by the cruise guide). It simply freshens up every dish, especially the Vietnamese hotpots and The Pho. I am sure it is the cousin of the herb (given the flavour) that you will find practically in every South- East Asian cuisine, Coriander/ Cilantro,  a herb you just can't do without in an Indian kitchen. It reigns supreme, adds flavour and colour to any dish. It is used as a garnish or as part of the main recipe or as a condiment.



spicy coriander dip

I use this herb to make Spicy Coriander Dip as an accompanying dip for croquettes and tempura, pakodas of various kinds, in sandwiches, as a gravy, added to the rice or to the dough, in my flat breads, in my yeasted breads, even in my spring rolls and Vietnamese rolls. It adds colour and flavour to the dish. It is extremely versatile.
I grind it and freeze it in cube form or keep in a glass bottle in the refrigerator ready for use.

Coriander is very low in saturated fats and cholesterol, a great source of dietary fiber, vitamin A,B,C,E,K, folate, thiamin, riboflavin, niacin, minerals such as zinc, calcium, iron, magnesium and so on.

Greens are best used immediately after purchase as they start losing their nutritive value soon after plucking.
By the time they reach our home they have lost almost 40 to 50%  or more of their vitamins.
The best way to preserve what remains is by processing it and freezing it immediately.
Greens should always be washed and then cut, never cut and then washed as all water soluble vitamins are lost.
To store in the vegetable compartment of the refrigerator I discard the roots from the greens that I need to store and air dry them on a kitchen towel, under a fan to remove all the water that may be sticking to the leaves. Then I wrap the leaves in absorbent kitchen paper towels and store in a zip lock bag.
This saves space and the greens too.

For use as garnish you can grow it in a pot on the window sill or in the balcony or in the kitchen garden.



spicy coriander dip with potato croquettes


There are various versions of this dip and people all over India have a different recipe. Some add onions and tomato, or coconut, or raw mango or nuts. It can be made without garlic. I too have various versions but this one can be used as an enhancer for any dish. This is my basic recipe, very simple and uses very few everyday ingredients.

SPICY CORIANDER DIP

Ingredients:
gives about a cup of the dip:

.Coriander leaves..........................3 cups, chopped and tightly packed
.Green chili....................................3 medium hot chopped
.Ginger..........................................1/2 inch piece roughly chopped
.Garlic...........................................2 medium sized cloves
.Asafoetida powder.......................2 pinches
.Cumin seeds.................................2 tsp.
.Lime juice.....................................1 Tbsp.
.Lime rind......................................of 1 lime, grated
.Salt...............................................to taste, approximately 1 1/4 tsp.
.Water...........................................1/4th cup

Method:
.Add all the ingredients and pulverize in a blender to make a fine paste.
.Serve with croquettes or store in refrigerator, or as cubes in the freezer.

Monday 5 March 2012

GRILLED STUFFED PORTOBELLO MUSHROOMS IN CAPSICUM COULIS

Amazing how the sun's rays affect you.
This morning the sky is dark with rain clouds, the wild grass and the trees are swaying in the gentle breeze. The rippling effect of this is so beautiful on the canal that I see from my bedroom window.

And I am back in my childhood.
Those lovely picnics by the streams, those mushroom pickings inspite of Grandma's warning not to touch them. To keep us away from them, as they could be the poisonous ones, she told us snakes lived near them. But I used to watch them for any snakey activity and of course found none and picked them. We didn't eat those. But today I would like to, of course the ones picked up by somebody knowledgeable.

There are as many as 14,000 species of mushrooms.
I can understand why mushroom picking is a passion with some. I would gladly join the group of mushroom hunters just to collect them. There are reds and purples and yellows, some of them so beautiful you can hardly take your eyes off them. And they may be poisonous.

Today there are various mushrooms that are cultivated for consumption under sterile conditions like the button, shiitake, portobello, maitake, oyster and the enoki, and of course the very expensive white and black truffles.

grilled stuffed mushrooms in capsicum coulis


Mushrooms are rich in vitamin B, potassium, selenium and dietary fibers and have a low content of fat, carbohydrate and calories. They do not contain vitamin C and sodium. One cup cooked mushrooms give about 3g of protein. Mushrooms when exposed to UV light produce vitamin D2.
More information on nutrition in mushrooms on my posts Chili Mushroom and Mushroom On Toast.
GRILLED STUFFED PORTOBELLO MUSHROOMS IN CAPSICUM COULIS
serves 4 to 6
This dish takes about an hour but you can reduce the time by preparing the coulis and the fillings ahead.

Ingredients:
.Portobello mushrooms........................12
.Olive oil..............................................for brushing mushrooms
.Salt.......................................................1 pinch

For the filling:
.Olive oil..............................................2 tsp.
.Yellow onion.......................................1 cup, very finely chopped
.Garlic...................................................1/2 Tbsp., very finely chopped
.Red chilli..............................................1/2 Tbsp., finely chopped
.Parsley...................................................1Tbsp., finely chopped
.Spinach..................................................3 cups, finely chopped
.Dried oregano........................................1/2 tsp.
.Dried basil.............................................1/2 tsp.
.Cinnamon powder..................................1 smidgen*
.Nutmeg powder......................................1 smidgen
.Black pepper powder.............................1 pinch
.Salt.........................................................to taste
.Lemon juice............................................1/2 tsp.
.Ricotta cheese.........................................2 Tbsp.

For the topping:
.Yogurt......................................................3 Tbsp
.Cream.......................................................3 Tbsp.
.Cheddar cheese.........................................60 gm., grated
.Parmesan cheese.......................................20 gm., grated
.Dried oregano leaves.................................1/2 tsp.
.Bread crumbs............................................1/2 cup
.Olive oil....................................................1 tsp.
.Salt.............................................................to taste

For the capsicum coulis:
.Red Capsicum/Bell pepper........................1 large
.Olive oil.....................................................for brushing +1/2 tsp.
.Extra virgin olive oil...................................1 tsp.
.Salt..............................................................to taste
.Pepper.........................................................1 pinch
.Tomato puree(optional)*.............................1 tsp.

Method:
.Peel and wash the mushrooms. Remove the stems.
.Brush with a little salt and olive oil and set aside.

For the filling:
.Heat 1 tsp. olive oil in a skillet.
.Add the chopped onion and a little salt.
.Saute on a low heat for 3 minutes.
.Add the chopped garlic and chopped red chili.
.Saute for another minute.
.Add the chopped parsley, mix well.
.Add the chopped spinach, dried basil and oregano  and mix well.
.Cook until wilted.
.Add cinnamon and nutmeg powder.
.Mix well.
.Check for salt and add more if required.
.Add the black pepper powder.
.Mix well and cook for 7 to 8 minutes.
.Add the lemon juice. Mix well and set aside to cool.
.When cooled to room temperature add the ricotta cheese breaking it into pieces.

For the topping:
.Mix together cream, yogurt, cheeses, oregano, salt to taste(if required).
.Mix together bread crumbs, olive oil and a pinch of salt, so all the bread crumbs are coated with oil.

For the coulis:
.Cut the capsicum into large slices and de-seed it. Rub with a mixture of salt, pepper and olive oil.
.Grill the capsicum* till it starts to char a little.
.Remove from oven and puree it.
.Heat olive oil. Add the tomato puree and the capsicum puree. Cook for 1 minute.
.Remove and add 1 tsp. of extra virgin olive oil

How to proceed:
.Set the oven at 180 degree C.
.Fill each mushroom cap with the prepared filling, spreading evenly
.Top it up with the cream and cheese topping.
.Finally put the bread crumb mixture evenly.
.Bake for 20 minutes* in a greased baking dish.
.Then set the oven at grill and grill the mushrooms till the bread crumbs turn a golden brown.
.Serve these in a bed of a beautiful red capsicum coulis garnished with fresh parsley leaves.


Note:
*You can avoid the tomato puree if you like. I usually prefer it without it.
*Grill and store your capsicums for upto a week in an airtight container in the refrigerator. Top with
  olive oil for longer life. I use these in grilled sandwiches, on my pasta, or in my coulis.
*I like to bake my mushrooms before grilling them as I like mine well cooked, in the juices from the
 spinach.

Saturday 3 March 2012

KIDNEY BEANS WITH COTTAGE CHEESE

I love to create drama in my life.
It puts a smile , a twinkle in the eyes of people I love and care about...my family and friends.
A little prank here and a little twist there.
What better way to do that than with colour.
This dish is just that....a prank and a twist.
The result was amazing.
One morning my 17 year old son came and told me that he wanted to invite his school friends for lunch.
And told me sternly that he expected good food as his friends expect me to cook well, and as an after-thought added, with a sheepish smile, that I should have cottage cheese (his favourite)  in my menu.
Well, I decided to give him what he desired but with a twist.

tomato rice with kidney beans with cottage cheese

Usually, I make kidney beans in a red coloured gravy but I decided to give it a little twist and serve it in a white gravy where I use nuts.
And then he threw the bomb-shell. One of his friends was allergic to nuts.
I also had another problem with my menu...there were now two dishes rich in protein.
So here is what I did. It turned out perfect.


Kidney Beans with Cottage Cheese

KIDNEY BEANS WITH COTTAGE CHEESE:
serves 8

Ingredients:
.Kidney Beans...............................2 cups, soak overnight
.Water...........................................4 cups
.Salt...............................................to taste
.Cottage cheese.............................1 cup, cut into 1 inch pieces

for the gravy:
.Red onions....................................3, medium-sized
.Garlic............................................2 cloves
.Ginger...........................................1/2 inch piece, finely chopped
.Green chili.....................................1 tsp, finely chopped
.Water............................................1/2 cup
.Black pepper powder....................1/2 tsp

.Yogurt...........................................3/4th cup
.Ricotta Cheese...............................1/4th cup
.Coriander powder..........................2 tsp.
.Garam masala powder....................1/4th tsp.
.Nutmeg..........................................1/2 smidgen
.Cinnamon sticks..............................2
.Bay leaf...........................................2
.Vegetable Oil..................................1 tsp.
.Butter..............................................1 tsp.
.Salt..................................................to taste

Method:
.Soak the Kidney beans overnight.

.Wash and cook with 4 cups of water, 1 cinnamon stick, 1 bay leaf and salt to taste in a pressure cooker for 
  half an hour or until well cooked.
.Remove the cooking liquid* in a bowl and rinse the kidney beans. Set aside.

 for the gravy:
.Slice the onions and cut chili, garlic, ginger as required by the recipe.
.In a pan combine the onion, garlic, ginger and green chilies an boil till the onions are softened. Cool to
 room temperature.
.In a blender add the onion mixture, yogurt, ricotta cheese, coriander powder, garam masala, nutmeg and
 black pepper powder and blend to a smooth paste.

How to proceed:
.Heat oil  and butter in a pan.
.Add 1 cinnamon stick and 1 bay leaf.
.When fragrant add the onion paste and fry for 3 to 4 minutes or until the oil floats to the surface.
.Add a little water to get a sauce consistency. Simmer for 3 minutes.
.Add the rinsed and drained kidney beans.cook for 5 to 7 minutes.
.Add the cottage cheese and further cook for 5 minutes.
.Serve hot with Tomato flavoured rice.

Note:
*.Do not discard the cooking liquid. You can use it to cook the rice.