My DIY Spice Blend

Dear Foodies,

Yet again its been a silent few months here though I most certainly promised myself it wouldn't be that way. I've still been cooking a lot for myself and friends every chance I get. Oddly enough, pausing to take photos started to takeaway from the food experience...that's my story for being lazy. I even have a hard drive full of unused photos to find their way here anyway. It's not that I got busier but time that I previously spent updating my blog now got used reading many others. My bookmark list just keeps growing and keeping track of my to-try recipe list is seemingly impossible. I find new blogs almost every other day filled with photographs fit for a magazine spread. We don't even have to go into cookbooks authored by bloggers that are on my library list. I must admit it did put a damper on my spirit, questioning the need for continuing my little space here. I'm keen on shaking that feeling off though and will continue to journal my favorites here leaving the eye candy as an added bonus, if it happens.

Last year I spent quite a few weeks at by brother's place during summer and that meant having plenty of occasions to grill outdoors on their patio. I experimented with cooking on the grill -  pizza's, summer corn, grilled paneer and veggies and of course all with had an Indian twist. I was also trying out different spice blends and ended up with one that was a clear winner and versatile enough to go with paneer, veggies or even meat.

Every few weeks I make a batch of cumin, coriander and fennel powders just enough to half fill those bottles you see in the photos. I put together this spice blend as well and have them ready to go.This lasts me a month or so and ensures that they remain fragrant and potent for when I need them.

When I don't want an overly spiced dish but just something to accentuate the flavor of fresh ingredients this is the mix I go to. Its a mild blend with lots of citrusy, fresh notes from coriander and fennel. Roasted cumin and turmeric add a earthy note while the chaat masala brings more brightness and twang. This is blend that works for me and I encourage you to play with it and make it your own too. If you don't like much heat replace some of the red chilli powder with mild paprika or even smoked paprika. On occasion I've added freshly ground cardamom for added citrusy notes when using it in long simmered gravy curries. Use some powdered cloves or allspice for a warm, spicy kick without direct chili heat.

Roasted vegetables

I find this masala goes really well for roasting veggies. Here I have a rainbow of peppers, carrots, summer squash, red onions and Brussels sprouts. You could use cauliflower, eggplant, sweet potatoes, butternut squash, pumpkin, fennel and pretty much any other hearty vegetable of your choice. Coat evenly with your spice blend, some oil and roast in a 450F pre-heated oven for 25-30 mins tossing 1-2 twice in between. I used about 2 tsp of masala for the tray of veggies shown.

On an episode of Jamie at home he insists on using vinegar or citrus juice when roasting veggies and I became an instant believer after the first time I tried it. It immediately brightens the flavor and gives them a finger licking quality. I add a splash of vinegar in the last 5-10 mins of cooking instead of at the beginning though. I'll share more about my technique and how I re-purpose these roasted veggies to make multiple meals in a separate blog post.

Masala roti

Combine 1 tsp of spice blend with 2 tsp of oil and lightly brush the mixture over roti or tortillas before toasting them on medium-low heat for an instant flavor boost! Go ahead and use your spiced up roti/tortilla to make wraps and tacos and sit back to receive compliments :) Apply the same technique when using up tortillas to make homemade chips. I do this with plain appalams for a chatpata version that can then be used as chips or topped up with a mix of chopped onions-tomatoes-cilantro turning it into masala papad.

I don't have photos but can tell you it makes for a great marinade when combined with thick plain yogurt. If you have time go a step further and cook down pureed onions, ginger+garlic paste and our spice blend with a bit of oil until caramelized. Add some sour yogurt to this mix and cook a little further to end up with a thick paste that when cooled can coat the paneer/veg cubes. A few hours of this marination does wonders to the final flavor. Mildly sweet from the caramelized onions, slightly sour from the yogurt and combined with the mix of spices will make it an instant party favorite.

Go ahead, make your own spice blend and come back to share your recipe with me :)

Quinoa & Lentil Pilaf

Dear Foodies,

 

I've been bringing home big bunches of menthikura (fenugreek leaves) from my trip for Indian groceries. During the off season I get a miserly 20-25 sprigs for 2$ and now its thrice that quantity for the same price. So now I'm trying to find new recipes since the usual suspects -  andhra style pappu, aloo methi fry, methi malai paneer have been covered. For lunch last week I was looking to use quinoa instead of rice and decided to make this puloa/pilaf.

To cook quinoa by first toasting the seeds in a dry pan. This adds a nice nuttiness and also keeps them from turning into a mush if cooked a few extra minutes. As they toast the seeds begin to pop which is my cue to take them off the heat and rinse them under cold water. Based on the batch/brand that you buy you may have to rinse the seeds multiple times to get rid of the bitter outer coating. Once water runs clear I add water in the ratio of 1:1.5 and bring it to a boil. Add salt and whole spices or spice powders at this stage for extra flavor. Then set to lowest heat setting, cover and cook for 15-20 mins until all the of water is absorbed.

I had a huge bunch of methi leaves, freshly shucked peas and carrots on hand. Quinoa is a good vegetarian source of protein but I bumped it up with whole green lentils. Cook them in twice the amount of water, bring to a boil, add salt/spices and simmer for 10-15 mins until al dente i.e., they still retain a bite. Technically you could cook the lentils along with quinoa but they tend to discolor the cooking liquid and I did not want that. I was cooking a bigger batch of lentils to use later anyway so it worked out well.

Quinoa - Lentil Pilaf

Prep time - 10 mins

Cook time - 15-20 mins

Serves - 2

Ingredients:

• 1 cup - Quinoa, cooked; (see note above for cooking method)
• 1/2 cup - Brown/Green lentils, cooked
• 1 cup - Fenugreek/methi/menthikura leaves, packed
• 1/2 cup - Carrots, grated
• 1/4 cup - Green peas
• 1/2 tsp - Coriander powder
• 1/4 tsp - Mustard seeds, Cumin seeds
• 4-5 - Curry leaves
• 2 - Green chilies, slit lengthwise
• 1/2 tsp - Urad dal (Ivory lentils)
• 1/8 tsp - Turmeric powder
• 1 Tbsp - Peanuts and Cashews
• 2 Tbsp - Olive Oil
• salt to taste

Method:

1. Cook quinoa and lentils separately. (See my notes above for cooking method)
2. Heat oil in a wide saute pan on medium heat, add mustard and cumin seeds. Once the seeds begin to splutter add urad dal, peanuts and cashews and toast until reddish brown. Add turmeric, curry leaves, green chillies, methi leaves and saute for a few minutes. Grated carrots and peas go in next along with coriander powder and salt. Cover and cook the vegetables for 6-7 mins on medium-to-low heat.
3. Add quinoa and lentils, mix thoroughly and cover again for 8-10 mins on the lowest heat setting to allow flavors to meld.

I enjoy the crunchy texture of quinoa and its perfect here with the mild bitterness from the fenugreek leaves, sweet peas, earthy lentils and occasional cashews and peanuts. I used a mandoline and not a grater to shred carrots which helps them retain their shape and stay separate when cooked. I served this with a dollop of labneh with pomegranate seeds. Yogurt would have been my go-to choice if I hadn't run out of it. Pomegranate seeds added a bit of tartness which is nice here, or a wedge of lime would do the trick too. And if you think I've focused more on the fabric than the dish itself in these photos then your not totally wrong :D I fell in love with the print and had to buy it though I have no clue what I'll use it for!

Tostadas with Guacamole, Red Cabbage slaw & fresh Corn

Dear Foodies,

Have you been to a horse race ? We were there a few weekends back and surprisingly had a good time. I don't think I would go back there every weekend, but it was a good one time thing to do. I don't gamble much, I could just as well through some cash out the window and it'd be the same. But that said, we wagered a couple of dollars on a few races that day. My dad found a few websites that offered free tips for each race. Some could not have been more off the mark, the one they picked to come 1st came 6th in a 8 horse race...ughh. We ended up with happy coincidences on some picks though - I whopping $3.60 on a $2 wager...hehe. They have 8 races each evening, one every 30 mins, that gives a rookie just enough time to figure out which horse to pick and place your wager. We had a nice time and enjoyed the first 4-5 races of the day. It took us awhile to figure out what was going on but we soon caught on and knew what win, show, place stood for and even the special quinella, trifecta and exacta meant. We tried a few combinations on each race until we were tired of losing and got out. By the 7th race we were done and left before the final race for the day.  Every summer my evening drive home is disrupted by this event - the amount of traffic is crazy, taking me twice as long to get home. Now I know whats its all about but still don't get where the money comes from! Even in the midst of a recession, $458 million was wagered at the race track last year, that is nearly $13 million a day!

Instead of corn tortillas I picked up these tostadas at the store. I had never tasted them before and was intrigued by the idea of having a crunchy chip as the vessel for toppings. Part of the reason I like corn tortillas is probably the smaller size. The fillings tend to be what I like the most about taco's. I'd rather have less tortilla and more filling and these tostadas are even better because of the crunch they bring. They are light and still surprisingly sturdy enough, allowing you to pile on the toppings.

A tostada is a fried tortilla that can be loaded with goodies. Its like an open faced taco with a crunchy shell giving you more room for filings which are essentially the best part. When you need a light lunch or snack to get you through a busy summer day a tostada is your answer. With the bounty of avocado in the markets here I make guacamole very often and with a few other ingredients I can have a fun meal ready in 15 - 20 mins. If you don't find pre-made tostada's in your local stores you can lightly fry store bought corn tortilla's as shown here. But finding ready made ones would be ideal in making this a quick meal to put together.

This dish has a few of my current favorites - guacamole and red cabbage slaw. Its perfect for picnics or do ahead scenarios as you can make and store all the components ahead of time. And more importantly, it looks stunning on the plate ;-) It could also be a great addition to a 'taco party' menu. I keep the guacamole simple with lots of cilantro and lime juice. A hint of cumin and diced jalapeno round up the spices for me.

Summer Veggie Tostadas

Prep time: 20 mins

Ingredients

• Tostadas
• 1 cup - Guacamole (recipe below)
• 1 cup - Mexican cabbage and Jicama slaw
• 2 - Corn on the cob, roasted (oven/grill) or microwaved whole in the husk
• 3 - Spring onions - greens only
• Feta cheese
• Hot sauce (optional)

Guacamole

• 2 - Avocados
• 1-2 - Limes
• 1/4 cup - Cilantro, roughly chopped
• 1/2 tsp - Jalapeno/Serrano, minced (adjust to taste)
• 2 Tbsp - Onions, finely diced (optional)
• 1/4 tsp - roasted, Cumin powder
• Salt to taste

Method:

1. Roast or char grill corn or microwave in the husk for 3-4 mins as I did for this recipe. Once cool to handle, slice off the kernels with a sharp knife. 
2. For the guacamole, combine onions (if using), minced chilies, cumin powder, salt and half the lime juice in a bowl. Using the back of your spoon apply gentle pressure to crush them together. This helps to draw out the juices. Add peeled and roughly diced or scooped out avocado to the mix and toss together. I sometimes go for a smooth texture and use a fork to mash everything together or when I want a more chunky guac, I add diced avocado and fold it into the other ingredients. Add more lime juice to taste, I prefer more of it.
3. To assemble, apply a generous smear of guacamole on the tostada, top it with a few spoons of the cabbage slaw. Add as much of the corn and cheese and complete it with a sprinkle of spring onion greens and a few drops of hot sauce(optional)

This was a super nice spin on ingredients used in these tacos. The tostada's are surprisingly sturdy and did not fall apart in my hand and neither did they turn into a soggy mess. The sharp hint of lime in the guacamole and the slaw brighten up the dish and the fresh summer corn is a burst of sweetness. I had some mild feta on hand and it turned out to be a nice addition to the tostada. This is more of a technique or idea and could be used as a perfect vehicle for all the fresh produce in summer and fall.

What's your current summer favorite go-to meal ?

Corn Tacos with Mexican Slaw & Poblano Dressing

Dear Foodies,

I've been waiting all year long to share this recipe here. I discovered fresh corn tortilla's and tacos last summer and they were my staple food for a good month or two. But it was way past fresh corn season by the time I got around to putting the recipe together. This year I hope its right not time so you guys can enjoy it as much as I do. Summer in SD is not until July or August, we are going through what is called June 'gloom' right now. Overcast days with 60-65F temperature hardly feels like summer. One look at the farmers market stalls though and you'll know otherwise. Just like summer and mangoes will go hand in hand for me, its fresh summer corn that I look forward to here. The kernels are so tender and juicy that they hardly need any cooking. When separating the kernels form the corn, a good portion of it ends up being a snack. I nuke them in the microwave for 2-3 minutes while still in their husks sometimes. Once cool to handle, remove the husks, slide half a lime through the kernels, sprinkle salt, chili powder and call it dinner.

This taco recipe is filled with some of my favorite components. A stunning slaw has just three main ingredients - purple/red cabbage, carrots and jicama. I started using jicama only last year after watching a Mexican food show on TV. I had always seen them next to cauliflowers at the local store here but never really paid them notice. Eaten raw, jicama is super crunchy and has a mild sweet flavor. It's rich in fiber and adds a wonderful texture to salads. I dress the salad with a sharp lime dressing with lots of cilantro and a hint of cumin and chile powder to add zing. This simple slaw is clearly greater than the sum of its parts. Its perfect for picnics or do ahead scenarios as the veggies are sturdy enough to hold up against the acidic dressing for a few hours. And more importantly, it looks stunning on the plate!

If you make nothing else from this recipe, you should at least try the poblano dressing immediately. I use poblano's instead of green bell peppers in quesadilla's or stuff them with the sauteed corn and red peppers, a little cheese and bake them for a quick dinner. Once the poblano's are grilled/broiled it takes 5 mins to make the sauce. I use thick homemade yogurt, scallions, a lot of cilantro, some lime juice and roasted cumin powder. A few recipes call for garlic but I don't like its pungent flavor in raw form and avoid it here. Throw everything in a blender jar, give it a few pulses until the sauce to smooth and creamy. And its ready to be used as a salad dressing or a condiment for burgers and sandwiches.

For these taco's, I separated the kernels from the cob and charred them in a dry pan. Seasoned them lightly with salt and pepper. The star of the dish though are the vibrant slaw and poblano chile dressing that packs a punch. I make both every few weeks and store in the fridge for a few days. I made the slaw for a event at work a few weeks back it was enjoyed by all.

Corn Tacos with Mexican Cabbage slaw and Poblano dressing

Prep time: 45mins

Cook time: 15mins

Servings: 3-4

• Corn Tortillas
• Roasted/Charred corn (on an open flame or kernels sauteed in a dry pan)
• Radish sprouts or any other kind of your choice

Mexican Cabbage-Carrot-Jicama Slaw

• 1/2  - small head of Red cabbage, thinly sliced, approx. 3 cups
• 1/2 - Jicama, julienned, approx. 1.5 cup
• 3 - Carrots, julienned or shredded, approx 1.5 cup
• 1/2 cup - Cilantro, roughly chopped
• 1/2 tsp - Jalapeno/Serrano. minced or mexican red chile powder (adjust to taste)
• 1 tsp - roasted, Cumin powder
• 2-3 - Limes, juiced
• 2 Tbsp - Olive oil
• Salt to taste

1. For the salad dressing, combine lime juice, olive oil, salt, chile and roasted cumin powder. Adjust seasonings to taste. I tend to use more lime juice in mine. Toss together all the veggies, cilantro and half the dressing adding more as needed. Set aside for 30 mins at room temperature or refrigerated to develop flavors.

Poblano Chile Dressing

• 3 - Poblano chiles
• 1 - Scallion
• 1/2 cup - Cilantro leaves and tender stalks
• 1.5 cups - thick plain Yogurt or (3/4 cup buttermilk + 2 Tbsp sour cream)
• 1/2 tsp - freshly roasted Cumin powder
• 1-2 Tbsp - Lime juice
• 1/4 tsp - Garlic, grated (optional)
• Salt to taste 

1. Roast poblano chiles over a gas flame or under the broiler until charred all around. Transfer while hot to a bowl and cover with plastic wrap for 10mins. Once cool to handle the peel should come off easily, discard the seeds and membrane as well.
2. Transfer coarsely chopped poblano, scallions, cilantro and yogurt to the blender jar and process until smooth. Add salt, lime juice and cumin powder to taste. Use immediately or store refrigerated in an air tight container for up to a 1 day.

Warm the corn tortillas lightly to make them pliable again. This can be done on a skillet or cover a stack of them in aluminum foil and place in a warm over for 10 mins. Spread out all your fixings on a table for a taco bar or assemble them as you go. Place a spoonful of slaw on the taco, top with charred corn, radish sprouts and finally drizzle a spoonful of poblano chile dressing over all of it, right before serving.

Notes: Swap charred corn with roasted onions & peppers or marinated and cooked tofu/mushrooms or crisp sauteed potatoes or well, the choices are endless. You can also add a zippy guacamole , tomato salsa or tomatillo salsa as topping additions.

This is a perfect summer dish loaded with crunchy veggies and vibrant flavors that keep these tacos light and refreshing. Since its all about the fillings I like to use smaller tortilla's and prefer the flavor of corn tortilla's over flour. There are no strict rules with this though so make it your own and use flavors and ingredients you enjoy. Each component is good on its own too and can be used in many other forms. If I have left over salsa's and roasted corn or peppers I make a burrito bowl with the addition of black beans and rice. Add some steamed edamame, cranberries and toasted slivered almonds to the slaw for a light mid-week lunch.

Fennel Salad with Chaat Masala

Dear foodies,

This year is in a rush to get done. I planned to share this recipe in early January and now we are into March already. So let me get to it right away - this is the best salad I've made, ever. It was only after I came to San Diego that I started noticing fennel bulbs in produce aisles almost all through the year. I love flavor of fennel seeds (saunf), specially in the form of addictive mukhwas. As kids, my brother and I would hoard the bowls placed on the table at the end of meal in restaurants. While my father took care of the bill, we took care of the saunf bowl! We'd fill our tiny mouths with as much as we could and then stuff the rest into paper napkins for later. Though not at the same level, my fascination for anisey flavored food is not lost. And so when I saw huge white bulbs labelled fennel at the store I had to give them a try.

Fresh fennel has a crisp, refreshing flavor unlike any other raw vegetable. Initially, it took a few tries to get used to the concept of eating my favorite mouth freshener in vegetable form. But since then it has become a regular in my shopping list. Fennel has been used in Mediterranean cuisine for a long time. It can be eaten raw, cooked into stews and soups, braised and even roasted. I've tried all these methods and enjoy eating them raw the most.

When buying look for plump bulbs with fresh, healthy fronds on top (fennel greens). If the outer layers look blemished, give it a good wash and shave away a thin layer using a vegetable peeler. Slice off close to where the greens begin and the tough bottom core. I reserve the fronds to use as a herb.  If roasting fennel, retain the core and cut the bulb into quarters so they hold their shape. Otherwise slice the bulb in half, splitting through the tough core and cut a deep wedge to remove the core. Once this is done you can slice it lengthwise or across based on the final dish. For maximum crunch I prefer cutting thin slices across the bulb instead of lengthwise.

If you have a mandolin, this would be a perfect place to use it and make thin half moons of fennel, onions and matchsticks of carrot. I don't have one and doing it by hand takes only a few minutes longer and you have one less gadget to wash :) You can also use a serrated vegetable peeler for the carrots which gives a slightly similar texture.

I think I go through more cilantro than any other herb and the same goes with chaat masala in the spices section. I periodically get rid of all the other masalas that rarely get used but that's never the case with chaat masala. A little sprinkle on salads and fruits is a sure way to make me eat them with relish. In this salad though fennel is the show stopper - chaat masala, cilantro, limes - combine to make it an instant hit. They add to make it super refreshing and the khatta meeta balance of flavors is amazing.

Fennel Salad with Chaat masala

Prep time: 20 mins
Serves: 4-5

Ingredients 

• 1 - Fennel bulb, thinly sliced
• 1 - Carrot (medium size), sliced into thin matchsticks
• Quarter of a red onion, halved through the root end and thinly sliced into half moons
• 1/4 cup - Cilantro leaves, washed and roughly chopped
• 1 - Lime, juiced (~ 1/4 cup)
• 1/2 tsp - Chaat Masala
• 1/8 tsp - Red chilli powder (optional)
• 1/2 tsp - Salt
• 1/4 tsp - Pepper, freshly cracked

Method:

1. In a bowl, toss together sliced fennel, carrots and onions. Sprinkle salt, lime juice and combine well using your hands, rubbing the salt into the veggies. Add chaat masala, red chilli powder, pepper and mix well.
2. Next add chopped cilantro and some of the reserved fennel fronds. Combine and taste for seasonings adding more as needed.

Note: Make the salad at least 30 mins before serving to soften onions and allow time for flavors to combine. That said it could be made well in advance and refrigerated as it does not loose its crunch even after a few hours or up to a day. I tend to enjoy extra lime juice and chaat masala in this salad. I can assure you that the raw onions will not leave you with bad breath since they are softened by the salt and lime juice but feel free to exclude them.

The only confusion with fennel salad is if it should be served as a first course or last :) I've served it to friends and family and they've all loved it. If you never tried fresh fennel before this is a perfect first bite. Like any addictive chaat item, this salad has contrasting colors, textures and flavors that are in perfect harmony. I use it in tacos as a slaw, a side salad when serving heartier stews and its been a perfect addition to potluck fare. Give it a try and let me know what you think. It could be a great pick me up in the cold weather.

Sprouted bean salad

Dear foodies,

Close on the heels of the sweet & savory chickpea and sweet potato salad, I have another salad recipe for you. This one uses a different set of beans and fresh veggies in it. I've been trying to add more protein in my diet. For a vegetarian, beans and legumes are an excellent source of protein, apart from soy and dairy products. Instead of using canned beans - which are more expensive, may contain high amounts of sodium, and not always the right texture for your recipe - re-hydrating dried beans at home is a far better option. You also get the added advantage of sprouting them when you do this and can control the texture of the final product.

I bought some garbanzo beans, kala chana, yellow and green split peas, kidney beans and some black eyed peas to kick start the dried bean collection in my pantry. The bulk bins at the store are a great boon here. I can pick 3-4 varieties and buy just a cup or two of each instead of investing on a whole bag of them. When I get into the mood of prepping the beans, I almost always over do it :D So on the same evening I'll have numerous odd sized bowls sprawled across the counter-tops, each holding a different kind of bean for soaking. And then for the next few days, I'll pressure cook them batch after batch, storing a few bowls of soaking beans in the fridge to stop them from spoilage after day 1. Changing the water every 10-12 hrs helps too. Once pressure cooked, I portion them out into plastic bags and send them into the freezer to await their cooking turn. I cannot tell you how convenient having a bag of these pre-cooked beans are when it comes to making a quickie meal.

I leave out a few handfuls of each bean to sprout so I can snack on them or to even use in stir fry's. (Sprouting guide from the Bee & Jai). Here is a quick salad that I made with a few of them.

Mixed Sprouted Beans Salad

(serves 4)

Ingredients:

• 2 cups - mixed sprouts (here I used yellow split peas, kala channa/black chickpeas)
• 3/4 cup - English cucumber, diced
• 1/2 cup - Red bell pepper, diced
• 1/2 cup - Carrots, diced
• 1/2 tsp - Mustard seeds
• 1/4 tsp - Cumin seeds
• 1/2 tsp - Urad dal
• 1/4 tsp - Ginger, finely minced
• 1/4 tsp - Red chilli powder or to taste
• a pinch of turmeric
• 1/2 Tbsp - Olive oil
  
• 4-5 Mint leaves
• Salt to taste
• Squeeze of lemon juice

Method:

1. Heat oil in a pan, splutter the mustard and cumin seeds, add the urad dal and allow it to turn a slight orange color.
   
2. Add turmeric and ginger, saute for a few seconds. The diced peppers & carrots go in next, cook just for a couple of minutes to get rid of their rawness.
3. Next add the sprouts, cover and saute about 2-3 mins.
4. Take off the heat, allow it to cool a bit and add diced cucumber, mint leaves, lemon juice, salt and chilli powder. Taste and adjust for seasonings. This salad can be served warm or at room temperature.

This is a nice crunchy salad with a tangy, fresh feel to it, and its mighty filling too. A pinch of roasted cumin powder or chaat masala would also be great here. I had found some fresh colored carrot tops at the store which were put to good use here. I am really looking forward to the fresh spring produce to get to the groceries stores here. Tired of looking at everything being shipped from Mexico or Peru or some place far far away, walking through the aisles feels more like a travel expedition now.

Thai green & red curries

Dear foodies,

I started off this month by preparing the fresh curry pastes and I am ending it now by using them in these splendid curries. I made three pastes with the limited amount of lemon grass I had - Red curry, Green curry and penang curry paste, all three based on the recipes on the Jugalbandit's blog. I had underestimated the potency of the home made pastes since I already loved the results from the store bought ones. Not any more, I am wiser now! Homemade pastes are very fragrant and you can smell the freshness they add to the dishes. And they surely are healthier since you get to control and customize the ingredients that go into them. Spend a couple of hours laboring over them and they will serve you for many many meals. So if the numerous posts that spring up on blogs this month hasn't yet tempted you into trying them, I urge you yet again :)

Thai red curry - Namprik Gaeng Daeng

While making the curry pastes the substitutions I made were - Indian red chillies for the New mexico chillies; lime zest for kaffir lime leaves and miso paste for the fermented bean curd; tender coriander stems for coriander roots. I was lucky to find frozen stalks of lemon grass and galangal root. You could substitute the former with additional lime juice and latter with ginger and lime zest/juice. Since I had just 4 stalks of lemon grass I made almost 1/3 portions of all three recipes so I could try the different flavor combinations.

For most thai curries, you start by cooking the paste in oil for a couple of minutes to cook out the rawness. Coconut milk along with the protein and veggies go in next based on their cooking time, the longest going in first. Soy sauce and palm sugar/jaggery are added to taste later on. Finally add in some freshly torn basil leaves for garnish and an additional boost of flavor. Serve with cooked thai jasmine rice. Kaffir lime leaves and lemon grass stalks can be simmered along with the rest of the ingredients, if available, to up the flavors a little more.

I made both of these curries on the same night so I had nearly the same set of veggies in both the curries, only the ratio of ingredients varied. For the red curry I used more of green bell peppers and the carrots, broccoli, snow peas, baby corn, water chestnuts, bamboo shoots, mung bean sprouts and green bell pepper in relatively lesser quantities. My red curry paste was a lot milder, it could have been due to the chillies I used. So next time I might double to number of chillies if I use the ones I have at home. I did not get the signature deep red color (like the store bought one in the header has) either, it probably also got diluted in the curry since I used lite coconut milk. (Red curry paste recipe)

Thai green curry - Gaeng Keow Wan

The green curry, which was spicier of the two, got the bulk of the red bell pepper & carrots for sweetness. I added tofu (extra firm) only to the red curry, but you could use it in either of them. When I am better planned, I also coat the tofu chunks with a little oil and broil them in the oven for 5-6 mins turning them once in between so they brown on all sides. This helps them hold their shape and also adds a little texture to them. (Green curry paste recipe)

And jasmine rice is a perfect accompaniment to these fragrant curries, its the only one that can give any kind of competition to the potent curry pastes :)) You could surely pair these with the nutty brown rice too. Both, my brother and I, liked the green curry more since the flavors were more pronounced in it. I might add red pepper flakes while using my red curry paste the next time I use it. As you can see, the robust curry pastes can carry many vegetables with ease and make them enjoyable, and even addictive! I have enough of each curry paste to last me 3-4 more meals, so I am a happy camper :) Give them a try and let me know how you like them, these will go into the IAVW-Thai treasure chest.

Like I mentioned in my previous post, I will be doing the round-up over the weekend, and so if you have any recipes lined up, send them to me by Saturday night. Non-bloggers are welcome to send in entries too, I will try and post your recipes before I do the round-up post with due credit for your efforts :) The fabulous round-up is coming up next, so be sure to come back, have a splendid weekend until then!


Oooh! and my entry to Click -Spring/Autumn

Diced melon, mango & strawberries doused in yogurt-maple syrup-lemon zest dressing.

Fresh spring rolls & citrusy dipping sauce

Dear foodies,

So all of you have your dipping sauces ready right ? Good. Last week, I was going through those Thai cookbooks, I browsed through the appetizers & snacks section too. There were a variety of offerings, from steamed dumplings and lettuce rolls to deep fried spring rolls and even samosa's, inspired by the Indian snack. Thai spring rolls are filled with noodles, veggies, shrimp/meat and rolled in rice wrappers and deep fried. The moment I saw the title spring roll, for some reason fresh spring rolls came to my mind. I know, there must be something wrong with the wiring in my brain! And no matter how many times I saw the word ' deep fried' in the end of the recipe, my mind had decided it was going to be fresh rolls. So I used similar ingredients for the fillings and made these fresh rolls that seem to perfectly compliment the spring time that's blossoming around me. And to my credit, an online search did result in some hits for 'fresh Thai spring rolls' ;)
Before we get started with the rolls though, I made a quick sauce to drizzle over the rolls. Its a very simple citrusy sauce that perks up your taste buds and is very refreshing with the spring rolls. I meant to make this post earlier, but I could not find the source for this recipe :( I jotted down the recipe in my book, but did not note down where I got it from :( I will continue looking for it and update this post once I track it down, promise!

For the dipping sauce, mix together -

• 1 nos - Thai bird chili, minced
• 1/4 tsp - Salt
• 1/2 tsp - Jaggery/ Palm sugar
• 1/4 cup - Orange juice
• 1/4 cup - Lime juice
• 1 Tbsp - Peanuts, dry roasted & skinned

Fresh spring rolls are part of Vietnamese cuisine. They need almost no cooking and can be the perfect platform to showcase fresh vegetables. You can serve them as an appetizer/snack, but with a combination of vegetables & protein they can easily stand on their own for a light meal. The cellophane noodles used in this recipe have the shortest ingredient list - mung bean starch and water. They are also called glass noodles or bean thread noodles. You should be able to find them in the Asian foods section in the grocery store. They need to be soaked in warm water to soften up, same is the case with the rice roll wrappers, no other cooking involved.

The choice of filling for these spring rolls is limited only by your imagination. You can include veggies, a protein, herbs, seasonings/dressings. I used carrots, savoy cabbage, red & purple radishes and asparagus. Other options could be mung bean sprouts, cucumber, blanched broccoli, avocado, lettuce, spinach or any other greens of your choice.

Fresh Spring rolls

Ingredients

• Rice roll wrappers

Filling: the quantities for each are dictated by how much of it you like in the spring roll.

• Extra firm tofu - cut into matchsticks
• Cellophane noodles - soaked in warm water for 8-10mins
  
• Carrots, cut into match sticks
  
• Savoy cabbage, thinly sliced/shredded
• Red/purple radishes, sliced thinly
• Asparagus
• Cilantro/mint, chives/scallions & Basil leaves
• Peanuts, dry roasted and skinned
• Salt and pepper to taste
• dipping sauce

Method:

1. Grease a baking sheet with some oil, and coat the tofu matchsticks with the same. Broil on 'low' for 5-7mins until the outer layer starts to blister and has brown spots. If using asparagus, bring some water to a boil, salt it and blanch the asparagus for 1-2mins. Prep the rest of your veggies and have them ready to go, the dipping sauces too.
2. Fill a shallow vessel, wide enough to hold the rice roll wrappers, with some warm water. You will be dipping your hands in it, so don't make it too hot :-) I work on one roll at a time. Soak the wrapper in water, depending on how warm the water is and the thickness of the wrapper it might take 30sec to 1min to soften and become flexible. A little longer and they will turn to a mush.
   
3. Place it on your work surface, layer the filling, horizontally, on the bottom 1/3 rd portion of the circular wrapper, leaving just enough wrapper area to fold it over the filling. Don't overdo the filling, use a couple of pieces of each and sprinkle some salt and pepper. Top with fresh herbs, peanuts and dipping sauce. I alternated between the grilled salsa, peanut sauce and the one above. Fold the bottom part of the wrapper over the filling, roll it once, and fold over the left & right portions of the wrapper onto it. Holding the filling tightly together, roll it till you reach the end of the wrapper. Try to remove as much air as possible while rolling, it makes it easier to eat.
   
4. Repeat the steps to make as many rolls as needed and line them up with a little room between each other so they don't end up sticking to each other.

I am sure you will mess up the first wrapper while soaking it ( a few more for me :-P) but, once you get the hang of it, nothing can be easier. For a wrapper that thin, they are pretty sturdy and can be easily filled and rolled. Its so much fun to play around with flavors and fillings for these rolls. I can surely say you will make them often after the first time, there is no real recipe here, so you cannot really dislike it! Keep experimenting till you find the one you like, and then... move on to the next combination :) The citrusy dipping sauce brightens the flavor of the veggies. The slight heat from the grilled salsa, crunch from the veggies and peanuts, and protein from the tofu and noodles make these a complete package. Oh, and did I mention its healthy ?!

P.S: Puthandu nalvazhthukkal to all the Tamilians reading this, Happy Vishu, and Happy New year to everyone else welcoming a new year today :-) Have a wonderful day all!

Vegetable Corn Chowder

Dear foodies,

After enjoying a pleasant 'coldest' day ever in India at about 18.3C, I got back to a -25C weather here. Which is still not the coldest day ever this season, it was -32C the day I was leaving! It has been snowing every day since and the snow is piling on n on n on. We had 12 inches of snow in the last 24hrs. A -5C or 0C feels warm these days. If nothing else, living in this place is surely giving me a thick skin!

My sleep routine settled in perfectly despite the change in time zones, but its my cooking that suffered a jet lag. I got back on a Monday night and the next day I made aloo parathas and tomato-onion fry for dinner! I haven't made paratha's in ages...I've wanted too, but was always too lazy. And there I was in the kitchen making fresh parathas, and a side dish too! My brother was shocked when I told him that, he was buying sandwiches and hadn't even stocked his kitchen yet. It had to be a jetlag of sorts :) And oh, if you are wondering why I did not unpack instead, you see my luggage never travels with me, it has its own itinerary. It took almost 3 days for me to get them, but I am glad they made it to me unlike the last time, huh! So well, after that first few days of passionate cooking, the routine kicked in and I've totally lost my appetite. I still crave the food my mom made..., I wish I could be on vacation at home for ever :P

So with the dreary weather outside, and a craving for warm food, combined with immense laziness, soups have been the perfect only solution. I think I've repeated this a million times, but I like the soups in Panera bread, and one of my favorites is their summer corn chowder, and well, its offered only in the summer! I had that more than a couple of times, but with a pinch of guilt. I knew it was loaded with butter and heavy cream :( As I was flipping through the recipes in my soup cookbooks the other night, I found a recipe for vegetable chowder, yayy! I had all the ingredients, so why not make some at home then. So here it is, summer corn chowder to drive out the winter night blues ...

Vegetable Corn Chowder

Ingredients:

• 11/2 cups - Sweet corn kernels
• 1 cup - Potatoes, scrubbed well & cubed
• 1/2 cup - Carrots, peeled & diced
• 1/2 cup - Onions, diced
• 1/2 cup -Bell pepper, diced (red, green or yellow)
• 8-10 - Broccoli florets (optional)
  
• 3/4 tsp - Garlic, minced
• A pinch of red pepper flakes (optional)
  
• 11/2 Tbsp - All purpose flour
• 2 cups - Milk, I used reduced fat.
• 1 cup - Vegetable stock or water
  
• 1/2 Tbsp each - Butter & olive oil
• Salt and freshly ground black pepper to taste
• chopped fresh cilantro for garnish
  

Method:

1. Heat olive oil/butter in a deep sauce pan. Add the onions, garlic, red pepper flakes, carrots, bell pepper and cubed potatoes. Cook on medium heat and allow the vegetables to soften a bit, ~4-5mins.
   
2. Warm the milk in another pan or in the microwave. Sprinkle the flour evenly on the vegetables and stir, I used a tea filter to dust the flour. Stir well for 1-2 mins to cook away the rawness in the flour.
3. Gradually add the milk & stock to the vegetables, stirring continuously to avoid lumps. Add the corn (and broccoli). Bring the mixture to a boil and then reduce heat and simmer for about 20mins or until the vegetables are tender. If you think its too thick, add some warm milk or stock.
   
4. Season the soup with salt and freshly ground pepper. Stir-in some cheese at this point, if using. Serve warm with a light garnish of cilantro or parsley and some cracked pepper on top.
   

And thats' comfort served in a bowl, ready for you to wrap your hands around and sink into that couch. This felt like a rich and creamy indulgence with soft potatoes that melt in your mouth and the juicy sweet corn dotting it. I retained the skin on the potatoes since I like them that way. I was also using baby fingerling potatoes which are really easy to clean. The only heat in the soup is from the black pepper, all the rest just add up to the creamy goodness. I found the flour to do a really good job with thickening the soup and making it creamy. Using reduced fat milk did not hurt the consistency much. May be if I used whole milk or cream it would have been much more richer, but I surely did not miss it a bit with this recipe; reduced fat works just fine. So go ahead, make yourself a huge pot of it and disappear into your couch :) Here are more options!

Indo-Chinese Fried Rice

Dear foodies,

One of top things in my 'to eat' list during my trip to India was veg manchurian :) There is something soo addictive about Indo-Chinese cuisine and I can never have enough of it. Sweet corn soup, hot n sour soup, gobi/veg manchuria, fried rice, noodles, all of them are super delicious. And when I have left over rice, fried rice is the first thing that comes to my mind. The addition of tofu just makes it perfect, paneer does not make a good substitute here.

Indo-Chinese Fried Rice

Ingredients:

• 2 1/2 cups - Rice, cooked and cooled (any short grain rice) [brown rice would be a nice substitute]
  
• 3/4 cup - Vegetables - Carrots, French style green beans, capsicum (red, green, yellow) cut into thick matchsticks. Other choices are mushrooms, water chestnuts, baby corn, broccoli florets, bean sprouts
  
• 1/2 cup - Onions, cubed
• 10-12 nos - super firm Tofu, cubed (I used Sproutofu)
  
• 2 nos - Indian green chillies/ thai bird chillies, finely chopped
• 1/2 tsp - Garlic, minced
• 1/2 tsp - Ginger, minced
• 1/4 tsp - Red pepper flakes (optional)
  
• 2 Tbsp - Soy Sauce
• 1 tsp - Vinegar
  
• 3/4 Tsp - Black pepper, freshly ground
• 1.5 Tbsp - Oil
• Salt to taste

Method:

1. Drain the tofu, pat it dry and cut it into cubes. Drizzle some soy sauce over them and let it sit for 10-15mins. With the oven set to broil, spritz it with some oil and line the tofu cubes on a sheet pan and broil for 5-6 mins, flip them and broil for 5 more mins. Do keep an eye on them though, since oven temperatures vary.
2. Heat oil in a wide pan/wok. When hot, add the finely chopped green chillies, garlic, ginger and red pepper flakes. Give it 5 secs and add the cubed onions. Saute until they turn translucent.
   
3. On medium high heat, add the vegetables and stir fry for 2-3 mins. Add the soy sauce, vinegar, and freshly ground black pepper next. Saute until the vegetables are slightly tender but still retain crunch.
4. Add the tofu cubes along with the rice and very carefully stir to combine with the vegetables. Taste to see if it needs more salt/pepper and season accordingly. Toss lightly without breaking the rice grains.

Left over rice gets a brilliant make over with this dish. Its so flavorful and crunchy from the vegetables, and I love the heat from the black pepper. To me that defines the dish. I also add sprouts to it when I have them on hand. Tofu adds bulk to the dish, making it extremely filling. I've also grown to favor the brown rice version of the same dish, the nuttiness of the rice goes really well with the soy sauce.