Monday, June 30, 2008

Tried it, loved it!

Dear foodies,

I have made it soo many times to keep count anymore. Its a simple dish that never fails to satisfy you with its flavor. I am talking about Nupur's Pav bhaji recipe. And this line can be attached to most of the dishes on her blog. Its a treasure chest of wonderful recipes, whether its homestyle Marathi food that your are looking for or approachable world cuisine, her blog is a definite pit-stop. Its evident through her posts that a lot of thought is put into the decisions she takes regarding her food habits and lifestyle and these will inspire you to adopt the change.

Her writing style is truly enticing with every single post of hers making me want to recreate the dish for myself! It was through her blog that I brought home chipotle peppers in adobo sauce, quinoa, flax seeds, experimented with mediterranean cuisine, bought an appey pan and got inspired to do loads of experiments :) Thank you Nupur! Looking at your projects every week, knitting might soon get added to the list :) This post is off to Zlamushka who is hosting the 'Tried and Tasted' event that is featuring Nupur's blog, 'One hot stove' this month. Thank you Zlamushka!

I made the pav-bhaji for dinner last week and also tried my hand at making the pav's at home. I vaguely followed Jai & Bee's method.



I say vaguely because I lazily did bad math and put the dough together (and I can never follow a recipe!!). It proofed really well (me thinks, what say you?), and would have come out soft and fluffy had I timed it right. They should have been out of the oven a few minutes earlier since they toughened up a bit on the outside and looking back, maybe a little more moisture in the dough would have helped too. I used a muffin pan instead of a wide baking pan. Better luck next time :) But I made something else from their blog successfully the day before I made these (and the one that gave me confidence to try the pav), thats coming up soon.

Wednesday, June 25, 2008

Berry tasty pancakes!

Dear Foodies,

Join me for breakfast
Here is a quick weekend/weekday breakfast recipe for you. I found the Moosewood restuarants cookbook on a visit to the library and got it home sincerely after having read about it from Bee & Jai and Suganya. I really loved reading the book cos its filled with loads of information and advice pertaining to ingredients, cooking methods and meal planning. Though there are very few photographs the book does a brilliant job in tempting you to try its recipes. Being a newbie at reading cookbooks its the photographs that I look for the most in them. But this one is surely much more than a coffee table read. Do pick it up if you get a chance...

I made these pancakes the night after I brought the book home, it was a Saturday and I was all set to have a leisurely breakfast/brunch :D I hate the frozen pancakes and the ones served at IHop and the like, since they are too eggy for my taste. This recipe is for a vegan pancake, and is filed as Vegan oatmeal-walnut pancakes in the book I think.

So here goes the recipe, I went back to the library y'day and looked it up as I forgot the proportions :)) I substituted the walnuts with berries as I forgot they were lying in my freezer! I really need to run a inventory check on my kitchen! I did not want to use oil as called for in the recipe and sub'd it with butter. It some how felt better, don't ask me why :))

Ingredients:
  • 3/4 cup - All purpose flour
  • 1/4 cup - Whole wheat flour
    I reversed these amounts, using more whole wheat flour
  • 2 tsp - Baking powder
  • 1/2 tsp - Salt
  • 1/4 tsp - powdered Cinnamon
  • 1/4 tsp - powdered Nutmeg
  • 1/4 cup - quick cooking Oats or 1/4 cup - rolled oats flour
  • I used the latter by running the rolled oats I had for a minute in the spice grinder
  • 1/4 cup - chopped Walnuts (toasted in the oven)
  • I used dried cranberries & goji berries soaked in warm water for 5mins and chopped fresh strawberries
  • 1 Tbsp - Oil
  • I used melted butter
  • 1-2 Tbsp - Maple syrup/honey or a sweetener of choice
  • Soy milk - enough to make the pancake batter (cannot recollect the exact amt)
Method: Prepare the batter when you are all set to eat since it should not be left to rest for long
  • This is as easy as it gets. Simply sift/mix all the dry ingredients together in a bowl along with the nuts and berries (+ soaking water). Add the oil, sweetener and soymilk and bring all the ingredients together to form the pancake batter (idli batter consistency maybe). The book clearly asked that we DON't overmix the batter, a few folds of the spoon and turns of the bowl will do.
  • Heat a griddle/non-stick pan on medium heat and scoop 1/4 cup of the batter onto it, don't spread the batter with the spoon, if needed swirl your pan around to spread it out a little. In about 1min you will see tiny bubbles forming on the pancake, slide a spatula under it and flip it to cook the other side. The second side took less than a minute to cook.
Serve immediately or arrange them in a single layer in a warm oven or covered with a kitchen towel for a short while.


Oat pancakes 2

I had these with some fresh peaches and strawberries. Instead of the usual maple syrup, I thinned out some mango jam by heating it in the microwave for 15 secs and used that as a sauce. This was a really good breakfast, I loved the berries in it and I was also left guilt free :)

From the comments to this post I realized I had a recipe that fits two events! Thank you Mansi and Srivalli :)

The first event is Mansi's own Healthy cooking event that also has a cookbook waiting for its winner. You can find the rules and guidelines for this event here. This recipe seems to fit the bill well due to the use of whole wheat flour and oats flour instead of all purpose flour alone. Paired with fresh fruit and with the absence of refined/processed sugars, its healthier too. Both, the walnuts given in the recipe and the berries I used, are rich in antioxidants. At a seminar I attended in my office, I learnt that walnuts are a recommended vegetarian/vegan alternative for fish oil capsules, (a known supplement for omega-3 fatty acids), flax seeds being another one. You can find more information on other dietary sources for these essential fatty acids here. The qty of walnuts though that you would have to consume on a daily basis is a lot more for the same amount of fatty acids got from fish oil capsules. Adding a spoon of whole or ground flax seeds would also be very nice in this recipe. Ground flax seeds do not contribute much flavor wise, so you can safely add them to salads and cereals. From the past month or two I have been adding a spoon of it to my morning cereal for my daily dose of omega-3 fatty acids. I find them to be the best egg substitute so far while baking (used it in sweet/savory cakes, cookies and cupcakes), because when heated with water and beaten, they have a beaten-egg consistency that lends a support structure to the baked product.

The other event is Nandita's WBB event which is now playing at Raaga's blog this month. This is one of the best thought out events because running out of breakfast ideas is O' so common for me, and trying to shove something into my mouth in the wee hours of the morning needs a lot of motivation and determination! Raaga made an excellent choice of theme this month, 'Express' breakfasts, which is the first criteria on my list. You can see that though I said it was a leisurely Saturday morning I still did not want to spend time in the kitchen, the leisure part is exclusively for the eating :)

Tuesday, June 17, 2008

Food for thought...

Dear Foodies,


Though I have been meaning to post recipes these last two weeks, they have been filled with a lot more stuff that has kept me away from my computer when not at work. I attended the graduation ceremony at my University this weekend and it was wonderful to have my parents and brother and not to mention, all my dearest friends along with me. The weekend was spent taking my parents around the city & University, through the corridors and food courts and apartments and classrooms from where I spoke to them the last 3 years. It felt so good to be able to show them the scenes and places that have been part of my life, it was as if the dots were finally connected and the picture was now complete...

I have a lot more that I want to share now, but I need to get back to work. I am going to leave you with this graduation speech given by J K Rowling to the Harvard graduates this year. I have always loved her Harry Potter books, but this speech is something truly beautiful. Do read it through...

Source: Harvard Magazine (they also have a video)
--------------------------------------------------------

Copyright of JK Rowling, June 2008

President Faust, members of the Harvard Corporation and the Board of Overseers, members of the faculty, proud parents, and, above all, graduates.

The first thing I would like to say is ‘thank you.’ Not only has Harvard given me an extraordinary honour, but the weeks of fear and nausea I’ve experienced at the thought of giving this commencement address have made me lose weight. A win-win situation! Now all I have to do is take deep breaths, squint at the red banners and fool myself into believing I am at the world’s best-educated Harry Potter convention.

Delivering a commencement address is a great responsibility; or so I thought until I cast my mind back to my own graduation. The commencement speaker that day was the distinguished British philosopher Baroness Mary Warnock. Reflecting on her speech has helped me enormously in writing this one, because it turns out that I can’t remember a single word she said. This liberating discovery enables me to proceed without any fear that I might inadvertently influence you to abandon promising careers in business, law or politics for the giddy delights of becoming a gay wizard.

You see? If all you remember in years to come is the ‘gay wizard’ joke, I’ve still come out ahead of Baroness Mary Warnock. Achievable goals: the first step towards personal improvement.

Actually, I have wracked my mind and heart for what I ought to say to you today. I have asked myself what I wish I had known at my own graduation, and what important lessons I have learned in the 21 years that has expired between that day and this.

I have come up with two answers. On this wonderful day when we are gathered together to celebrate your academic success, I have decided to talk to you about the benefits of failure. And as you stand on the threshold of what is sometimes called ‘real life’, I want to extol the crucial importance of imagination.

These might seem quixotic or paradoxical choices, but please bear with me.

Looking back at the 21-year-old that I was at graduation, is a slightly uncomfortable experience for the 42-year-old that she has become. Half my lifetime ago, I was striking an uneasy balance between the ambition I had for myself, and what those closest to me expected of me.

I was convinced that the only thing I wanted to do, ever, was to write novels. However, my parents, both of whom came from impoverished backgrounds and neither of whom had been to college, took the view that my overactive imagination was an amusing personal quirk that could never pay a mortgage, or secure a pension.

They had hoped that I would take a vocational degree; I wanted to study English Literature. A compromise was reached that in retrospect satisfied nobody, and I went up to study Modern Languages. Hardly had my parents’ car rounded the corner at the end of the road than I ditched German and scuttled off down the Classics corridor.

I cannot remember telling my parents that I was studying Classics; they might well have found out for the first time on graduation day. Of all subjects on this planet, I think they would have been hard put to name one less useful than Greek mythology when it came to securing the keys to an executive bathroom.

I would like to make it clear, in parenthesis, that I do not blame my parents for their point of view. There is an expiry date on blaming your parents for steering you in the wrong direction; the moment you are old enough to take the wheel, responsibility lies with you. What is more, I cannot criticise my parents for hoping that I would never experience poverty. They had been poor themselves, and I have since been poor, and I quite agree with them that it is not an ennobling experience. Poverty entails fear, and stress, and sometimes depression; it means a thousand petty humiliations and hardships. Climbing out of poverty by your own efforts, that is indeed something on which to pride yourself, but poverty itself is romanticised only by fools.

What I feared most for myself at your age was not poverty, but failure.

At your age, in spite of a distinct lack of motivation at university, where I had spent far too long in the coffee bar writing stories, and far too little time at lectures, I had a knack for passing examinations, and that, for years, had been the measure of success in my life and that of my peers.

I am not dull enough to suppose that because you are young, gifted and well-educated, you have never known hardship or heartbreak. Talent and intelligence never yet inoculated anyone against the caprice of the Fates, and I do not for a moment suppose that everyone here has enjoyed an existence of unruffled privilege and contentment.

However, the fact that you are graduating from Harvard suggests that you are not very well-acquainted with failure. You might be driven by a fear of failure quite as much as a desire for success. Indeed, your conception of failure might not be too far from the average person’s idea of success, so high have you already flown academically.

Ultimately, we all have to decide for ourselves what constitutes failure, but the world is quite eager to give you a set of criteria if you let it. So I think it fair to say that by any conventional measure, a mere seven years after my graduation day, I had failed on an epic scale. An exceptionally short-lived marriage had imploded, and I was jobless, a lone parent, and as poor as it is possible to be in modern Britain, without being homeless. The fears my parents had had for me, and that I had had for myself, had both come to pass, and by every usual standard, I was the biggest failure I knew.

Now, I am not going to stand here and tell you that failure is fun. That period of my life was a dark one, and I had no idea that there was going to be what the press has since represented as a kind of fairy tale resolution. I had no idea how far the tunnel extended, and for a long time, any light at the end of it was a hope rather than a reality.

So why do I talk about the benefits of failure? Simply because failure meant a stripping away of the inessential. I stopped pretending to myself that I was anything other than what I was, and began to direct all my energy into finishing the only work that mattered to me. Had I really succeeded at anything else, I might never have found the determination to succeed in the one arena I believed I truly belonged. I was set free, because my greatest fear had already been realised, and I was still alive, and I still had a daughter whom I adored, and I had an old typewriter and a big idea. And so rock bottom became the solid foundation on which I rebuilt my life.

You might never fail on the scale I did, but some failure in life is inevitable. It is impossible to live without failing at something, unless you live so cautiously that you might as well not have lived at all - in which case, you fail by default.

Failure gave me an inner security that I had never attained by passing examinations. Failure taught me things about myself that I could have learned no other way. I discovered that I had a strong will, and more discipline than I had suspected; I also found out that I had friends whose value was truly above rubies.

The knowledge that you have emerged wiser and stronger from setbacks means that you are, ever after, secure in your ability to survive. You will never truly know yourself, or the strength of your relationships, until both have been tested by adversity. Such knowledge is a true gift, for all that it is painfully won, and it has been worth more to me than any qualification I ever earned.

Given a time machine or a Time Turner, I would tell my 21-year-old self that personal happiness lies in knowing that life is not a check-list of acquisition or achievement. Your qualifications, your CV, are not your life, though you will meet many people of my age and older who confuse the two. Life is difficult, and complicated, and beyond anyone’s total control, and the humility to know that will enable you to survive its vicissitudes.

You might think that I chose my second theme, the importance of imagination, because of the part it played in rebuilding my life, but that is not wholly so. Though I will defend the value of bedtime stories to my last gasp, I have learned to value imagination in a much broader sense. Imagination is not only the uniquely human capacity to envision that which is not, and therefore the fount of all invention and innovation. In its arguably most transformative and revelatory capacity, it is the power that enables us to empathise with humans whose experiences we have never shared.

One of the greatest formative experiences of my life preceded Harry Potter, though it informed much of what I subsequently wrote in those books. This revelation came in the form of one of my earliest day jobs. Though I was sloping off to write stories during my lunch hours, I paid the rent in my early 20s by working in the research department at Amnesty International’s headquarters in London.

There in my little office I read hastily scribbled letters smuggled out of totalitarian regimes by men and women who were risking imprisonment to inform the outside world of what was happening to them. I saw photographs of those who had disappeared without trace, sent to Amnesty by their desperate families and friends. I read the testimony of torture victims and saw pictures of their injuries. I opened handwritten, eye-witness accounts of summary trials and executions, of kidnappings and rapes.

Many of my co-workers were ex-political prisoners, people who had been displaced from their homes, or fled into exile, because they had the temerity to think independently of their government. Visitors to our office included those who had come to give information, or to try and find out what had happened to those they had been forced to leave behind.

I shall never forget the African torture victim, a young man no older than I was at the time, who had become mentally ill after all he had endured in his homeland. He trembled uncontrollably as he spoke into a video camera about the brutality inflicted upon him. He was a foot taller than I was, and seemed as fragile as a child. I was given the job of escorting him to the Underground Station afterwards, and this man whose life had been shattered by cruelty took my hand with exquisite courtesy, and wished me future happiness.

And as long as I live I shall remember walking along an empty corridor and suddenly hearing, from behind a closed door, a scream of pain and horror such as I have never heard since. The door opened, and the researcher poked out her head and told me to run and make a hot drink for the young man sitting with her. She had just given him the news that in retaliation for his own outspokenness against his country’s regime, his mother had been seized and executed.

Every day of my working week in my early 20s I was reminded how incredibly fortunate I was, to live in a country with a democratically elected government, where legal representation and a public trial were the rights of everyone.

Every day, I saw more evidence about the evils humankind will inflict on their fellow humans, to gain or maintain power. I began to have nightmares, literal nightmares, about some of the things I saw, heard and read.

And yet I also learned more about human goodness at Amnesty International than I had ever known before.

Amnesty mobilises thousands of people who have never been tortured or imprisoned for their beliefs to act on behalf of those who have. The power of human empathy, leading to collective action, saves lives, and frees prisoners. Ordinary people, whose personal well-being and security are assured, join together in huge numbers to save people they do not know, and will never meet. My small participation in that process was one of the most humbling and inspiring experiences of my life.

Unlike any other creature on this planet, humans can learn and understand, without having experienced. They can think themselves into other people’s minds, imagine themselves into other people’s places.

Of course, this is a power, like my brand of fictional magic, that is morally neutral. One might use such an ability to manipulate, or control, just as much as to understand or sympathise.

And many prefer not to exercise their imaginations at all. They choose to remain comfortably within the bounds of their own experience, never troubling to wonder how it would feel to have been born other than they are. They can refuse to hear screams or to peer inside cages; they can close their minds and hearts to any suffering that does not touch them personally; they can refuse to know.

I might be tempted to envy people who can live that way, except that I do not think they have any fewer nightmares than I do. Choosing to live in narrow spaces can lead to a form of mental agoraphobia, and that brings its own terrors. I think the wilfully unimaginative see more monsters. They are often more afraid.

What is more, those who choose not to empathise may enable real monsters. For without ever committing an act of outright evil ourselves, we collude with it, through our own apathy.

One of the many things I learned at the end of that Classics corridor down which I ventured at the age of 18, in search of something I could not then define, was this, written by the Greek author Plutarch: What we achieve inwardly will change outer reality.

That is an astonishing statement and yet proven a thousand times every day of our lives. It expresses, in part, our inescapable connection with the outside world, the fact that we touch other people’s lives simply by existing.

But how much more are you, Harvard graduates of 2008, likely to touch other people’s lives? Your intelligence, your capacity for hard work, the education you have earned and received, give you unique status, and unique responsibilities. Even your nationality sets you apart. The great majority of you belong to the world’s only remaining superpower. The way you vote, the way you live, the way you protest, the pressure you bring to bear on your government, has an impact way beyond your borders. That is your privilege, and your burden.

If you choose to use your status and influence to raise your voice on behalf of those who have no voice; if you choose to identify not only with the powerful, but with the powerless; if you retain the ability to imagine yourself into the lives of those who do not have your advantages, then it will not only be your proud families who celebrate your existence, but thousands and millions of people whose reality you have helped transform for the better. We do not need magic to change the world, we carry all the power we need inside ourselves already: we have the power to imagine better.

I am nearly finished. I have one last hope for you, which is something that I already had at 21. The friends with whom I sat on graduation day have been my friends for life. They are my children’s godparents, the people to whom I’ve been able to turn in times of trouble, friends who have been kind enough not to sue me when I’ve used their names for Death Eaters. At our graduation we were bound by enormous affection, by our shared experience of a time that could never come again, and, of course, by the knowledge that we held certain photographic evidence that would be exceptionally valuable if any of us ran for Prime Minister.

So today, I can wish you nothing better than similar friendships. And tomorrow, I hope that even if you remember not a single word of mine, you remember those of Seneca, another of those old Romans I met when I fled down the Classics corridor, in retreat from career ladders, in search of ancient wisdom:
As is a tale, so is life: not how long it is, but how good it is, is what matters.
I wish you all very good lives.
Thank you very much.

--------------------------------------------------------

See you guys soon, have a great day!

Wednesday, June 04, 2008

Spinach dal/Palakura pappu

Dear foodies,


This is recipe has a double boost of toor dal, so beware! This was a quick quick (ya, that quick!) dish that I made for chapati's. So why was it that quick? (have I used up my quota for using the q-word in this para?) I had some frozen cooked toor dal in the freezer, I always make extra and store 1/2 cup measures of it in separate bags in the freezer. That really makes a dal/sambar easy the next time round, do try it is you don't already. And after the insect scares I got from my organic spinach/mint buys, I had a pack of frozen spinach waiting for me in the freezer too. So that meant I only had to thaw and temper the ingredients to have my dal ready. So now you know why it was quick na? :D The double booster of toor dal came from a handful of frozen tuvar lilva tossed into the boiling dal.

Ingredients:
  • 1 cup - Toor dal, cooked
  • 1 cup - Spinach, frozen (or fresh, chopped spinach 1 1/2 -2 cups)
  • handful of frozen tuvar lilva/lima beans/peas
  • 1/2 - medium sized onion, cubed
  • 2 small green chillies, slit lengthwise
  • 1/2 -1 tsp sambar powder adjusted to taste
  • Salt to taste
Seasoning/Tadka/popu:
  • 1 tsp - oil
  • 1 dried red chilli, broken
  • 1 clove garlic, sliced
  • 1/2 tsp mustard seeds and cumin
  • 3-4 curry leaves, torn to pieces
Method:
  • In a saucepan on medium heat, add 1/2 cup of water, frozen dal, spinach and let them heat through and thaw. Midway I also added the cubed onions. ( I was too lazy to heat another pan to saute the onions in. Since I let the dal boil and simmer later on, the onions were cooked well by the end of it, so save yourself the time and the effort)
  • Once the ingredients are thawed completely add the green chillies, sambar powder, frozen tuvar lilva and salt. Let the dal to come to a boil and simmer for a few minutes, add more water if its too thick.
  • For the tadka, heat the oil in a small pan, add the mustard and cumin seeds, as they crackle add the garlic. Allow it to brown a little and then add the curry leaves. After they crisp up, add the red chillies and turn off the heat. Add this to the dal and cover for a few minutes.

The browned garlic bits are very tasty and so are the tuvar lilva. They don't soften up totally like peas or lima beans and retain a slight bite which I really liked about them. The dal goes great with chapati's or rice. I had it with some dosa a few days later and found that it was a pretty decent combo. Here is another really good dal recipe, one of my favs.

Sunday, June 01, 2008

Onion chutney

Dear Foodies,

Onion chutney
Since we are on the topic of chutney's, or pachadi in Telugu, here is another one, with onions..

The one thing I miss in my food here is the absence on chutney's. At home, my mom would have atleast 2 a week or more, it was so much part of the menu either with rice or tiffin items like chapati/dosa/idli/upma. And she would use many different veggies too. When I got here, we bought the basic black & decker blender at walmart which was no good for making chutneys. We either ended up having something that was hardly chopped or got a diluted puree because of too much water. So we totally gave up on making chutneys :( But now I have a spice grinder and teeny tiny food processor that help me get the job done.

How come all the chutney love suddenly you ask? My mom made a beerakaya pachadi/ridge gourd chutney a few weeks back that brought all the love back :)) Yes....my mom is here now! but she is at my brother's place presently and will be here soon...I can't wait to grab all her secrets :D Another reason why it was onion chutney is, if I hadn't used up the onions this way, I would have had a onion garden at home :D three had already started out like the one in the picture.

browned onions

Ingredients:
  • 5 small onions, cubed or red onions/ 15 (or so) pearl onions
  • 1 tsp channa dal
  • 1/2 tsp urad dal
  • 1/2 tsp coriander seeds (optional)
  • 1 dried red chilli
  • tamarind, the size of a quarter (optional)
  • 1/4 cup cilantro
  • 1 tsp oil
  • salt to taste

Method:
  • Heat a pan with oil on medium heat and start by roasting the channa dal, give it a minute before adding the urad dal. Once they start turning slightly orange, add the coriander seeds and tamarind. Add the red chillies, give it a few seconds and spoon all the ingredients to a plate. Have your finger on the exhaust fan switch, just in case you burn the chillies :))
  • To the same pan add your onions and cook them on medium heat until they turn a little translucent and brown on the edges. Cool and grind it along with the roasted spices and cilantro adding just enough water to get a good chutney consistency. Add salt to taste. There were a few tiny bits of onion left, and it was good that way.
I had it with rice that day and then with some chapati's the next day. It was also good as a sandwich spread. So have fun with it....and let me know how you make your chutnies ?

You can totally skip the coriander seeds & tamarind, my mother does not use them. You can substitute the white onions with red onions/pearl onions. She told me that the saute'ed pearl onions dipped in a little sugar are a very yummy snack :) I need to try that soon, if you have tried it let me know :) You can check her tomato chutney in a previous post.

Saturday, May 31, 2008

Late Latif - Click lentils

Dear Foodies,

I took these photographs yesterday, and was lazy to upload them immediately, and today morning I realized that the deadline had passed ! But I am not going to spare you guys cos of that :D, so here you go...

Whats your pick ?

Click-lentils 011

Click-lentils 006-1

Click-lentils 003


Monday, May 19, 2008

Pudina/Mint chutney

Dear Foodies,

Pudina chutney

After my tryst with mint in the lovely risotto, I thought it was time I gave mint another chance. I do stock some mint in my freezer but rarely use it. Last Friday, I went grocery shopping and saw a nice fresh bunch of mint for $2. The first thing that came to my mind was the chutney my mom makes with fresh pudina. My father enjoys it mixed with plain rice, but that was too strong for me and I liked it the best as a spread in the sandwiches he makes. He made these lovely sandwiches, which had the pudina chutney spread on buttered milk bread (not toasted) and layered with cool cucumber and tomato slices. No sandwich can ever compete with the simplicity of this one.

Have you guys tried the Mediterranean veggie sandwich at Panera bread ? It tastes soo close to this sandwich and is my fav for the very same reason.

So as soon as I came home, I called my mom to ask for her recipe and made the pudina chutney. The chutney takes a little over 10 mins to make but I spent a good 15 mins washing the leaves itself. I got the mint at an organic store and there were tiny insects behind the bigger leaves...eeks, that totally scared me and I filled up the whole sink with water, let the leaves float in it for a while, and individually scrubbed each leaf! Thank God the bunch was not as big as the ones we got in Hyd :))

Pudina Chutney 2

Ingredients:
  • a bunch of pudina/mint - approx 2 loose cups
  • 2 tsp - Oil
  • 1 tsp - Urad dal
  • 1 tsp - Channa dal
  • 2 nos - dry, Red chillies (adjust to taste)
  • tamarind, the size of a 25cent/50paise coin or ~1/2 tsp if using extract
  • Salt to taste
  • 1-2 Tbsp - water
Method:
  • Wash the mint leaves and drain them on a kitchen towel. Heat a pan with oil, once hot add the dals. ( I use the broken urad dal, and so add it a little after the channa dal, else it burns)
  • Once the dals turn a little golden, reduce the heat and add the tamarind and red chillies. Once the chillies change color, transfer all the ingredients to the grinder.
  • To the same pan (with oil) add the mint leaves and saute for 2-3mins till they wilt. Transfer to the blender and grind to a coarse texture adding water as required. Don't overdo the water or the chutney will not hold together. (I have a tiny food processor, so I first used my spice grinder to coarsely powder the dals and then transfered them to the food processor with the pudina). Add salt to taste.
Thats it, you have a versatile dish in your hands now. Mix the chutney with hot plain rice along with a tiny dollop of ghee or drizzle of oil, spread it on your bread for a flavorful sandwich, add to a cup of thick yoghurt and use as a dip for chapathi's & dosa or even veggies/chips , use it in chat recipes like bhel puri, sev puri, pani puri...ohh, the list is endless.

After publishing this post I saw the chutney in the fridge and made an instant bhel with what I had at home. I mixed murmura/puffed rice with chopped onions, diluted chutney, hot n sweet ketchup, a few dashes of tobasco and mango pickle masala. Topped with some Namkeen mix and a quick snack was ready. In an ideal situation I would've added diced tomatoes, cucumber and peanuts with lots of cilantro.

To me the slight tang from the tamarind and the crunchy dals were a perfect balance for the strong mint flavor. You can also use all cilantro/coriander leaves or a mix of cilantro & mint for this recipe. Do you have a another version of this chutney you love ?

Wednesday, May 14, 2008

Primo Veggie Burger

Dear foodies,

Finding a good veggie burger is soo tough, isn't it? Not many places even have them on their menu. During my Masters, I survived on the Wendy's veggie burger, which had a slice of cheese, onions, cucumber and couple of pickles inside a bun, for well more than three months. And it still remains a favorite because of lack of better options around. Except for Burger King I haven't seen a fast food place serve veggie burgers and well, and I haven't seen it at the restaurants I have been too either. The only way you can take a easy route to having a veggie burger is by grabbing a pack of frozen Boca burger patties or veggie patties at the grocery stores and making your own burger at home. I've made my own burger patties at home inspired by the masala burger patty from Trader Joe's and the delectable recipes from Bee & Jai, but I don't make and stock them that often.

So when I went to this local deli near my office and saw that they have a veggie burger with a spicy black bean patty I was shocked! Is that really on their menu?? I just had to try it and was hooked to it. Our team goes there for lunch may be once or twice a month and I have to have it every single time. Its loaded with crunchy grilled vegetables and the bread has the perfect texture. Now the lunches have stopped but my liking for the burger is far from over. A few weeks back my brother suggested I try the frozen black bean burger patties from the grocery store. I haven't liked any frozen patty until now and was skeptical about this one too, but I was wrong this time. Filled with all the fresh vegetables that spring has to over, this is a perfect way to enjoy them. I ate these burgers for breakfast, lunch and dinner a few weekends back :))

The main specialty of this deli is they make their own bread. Theres something purely magical about the aroma and flavor of freshly baked bread and these guys have mastered it. They use a hard kaiser roll for this burger and thats what I used. This is how I assemble the Primo burger, highly inspired by the burger served at the deli which goes by the same name. Their rolls are bigger and the burgers are filled with a lot more veggies.


Ingredients:
  • Snow peas, Zucchini, Yellow Squash, Bell peppers (any color), fresh Spinach/bok choy, Onions (optional), Cucumber - no quantities here, you can use as much as you want
  • hard Kaiser rolls
  • Salt and pepper for seasoning
  • Hummus, ketchup (optional)
Method:
  1. Heat a grill pan or a cast iron pan on medium high heat. Spray some oil and line thin slices (0.5 cm) of zucchini and yellow squash. Cut the bell peppers into thick match sticks and slice the onions. Line them up as well if your pan can accommodate them. Once they brown on one side turn them over and brown the other side too. Cooking on low heat with soften them, which is not what we want here, the veggies need to retain their crunch.
  2. Boil some water in another pan, salt it and add the snow peas. Blanch them for a minute until the green color brightens up and transfer them on to a plate to drain. Once the veggies are out of the pan/griddle toss the snow peas too and saute for a 1-2 minutes along with the greens.
  3. Thaw the burger patty, I usually microwave it for a minute and then pat it with a paper towel to absorb the fat coming out of it. Place it on the pan to crisp the exterior. Cut the kaiser rolls in half and toast them on the pan too. I don't find the need to add any oil or butter for the rolls, the initial oil spray will suffice.
  4. Layer a few slices of zucchini, yellow squash and the greens on the bottom half of the roll, next goes the burger patty a few more slices of zucchini and squash, snow peas and bell peppers. Season the veggie layers with some salt and pepper and top it with the other half of the roll.
There, you are all set to have a scrumptious veggie burger now. You will surely love this one! It has soo many veggies with none of the usual onion/lettuce/tomato combo. The kaiser rolls are sturdy enough to hold all of them, and the spiciness in the black bean burger is enough to balance the rest of the veggies. I was cooking with yellow squash for the first time and I really like it. It has a very different flavor from zucchini (well, I thought it was just a yellow colored zucchini until then!!) with a slight peppery or may be jalapeƱo'ish twist to it (!). The grilled veggies are extremely good for munching on their own too, so definitely make extras. They are surely my most favorite part of the burger!

This burger does not need any ketchup or hummus but you can surely spread a little of it for a change of taste, try it without them first though. I like the spicy black bean burger for this one since it closely resembles the deli burger, but you can surely try it with any burger patty. I had the burger with a few fresh strawberries and some orange juice for my weekend brunch. (Did you notice that the hungry photographer drank a lil of the juice even before the shoot was over ? :D) Oh, and the deli serves it with some melted provolone slices on top of the veggies, I skipped that part, but you can surely add a cheese of your liking.

Happy Wednesday!

Monday, May 12, 2008

Ravioli 101

Dear foodies,

Has it happened to you? A recipe or dish just gets stuck on your mind and the only way you can get it out of your system is to cook it once...and until then it haunts you every time you are in the kithcen or watching TV or out shopping. Yes ?? Thank God! then I am not alone :D It was ravioli for me. My favorite Italian restaurant serves a mean mushroom ravioli, and everyone who has eaten it swears by it. I haven't tried it because a certain kind of mushroom (don't know which) triggers a very bad stomach ache for me and so I avoid anything that has mushrooms when eating out. I guess that was when the ravioli madness started...

I went by the frozen pasta aisle in my grocery store a couple of times, but stopped myself from buying any of the vegetarian ravioli's they had because they were overstuffed with cheese. With me trying to control my diet, that was a very bad option. So I decided I would make them....yess, that crazy! I watched two different shows on TV in a week, which made fresh pasta, I also picked up this wonderful Italian cookbook from the library which started out explaining how good pasta can be made at home. Now that was the last straw...

So off I went shopping for my pasta, I picked up a pack of frozen spinach because RR is always telling how much cheaper it is than fresh spinach, then I picked up some 'light' ricotta cheese and a pound of guilt. Yes, its still cheese, right ? As I was going through the dairy section I saw some lite silken tofu and that flashed a bulb. Why not substitute the cheese like a vegan version of ravioli? I love tofu and since I was pairing it with spinach and pasta and other garnishes, it surely wouldn't taste that bad. So last weekend I set out making my own pasta at home...from scratch...Yay! It was easier than I thought, but was also time consuming. May be because it was my first time and I had not figured out the exact method etc., etc., so I spent roughly about 30-40 mins making 10 ravioli's :)) Well, don't forget to account for the photography breaks though. Every time I wanted to click a pic, I had to wash, wipe and dry my hands; get the camera, click and immediately tuck it safely away from the kitchen and all that flour. So not really bad from plain flour to plated ravioli right?

Here goes the recipe, I made an egg-less version ofcourse.

Ingredients:

pasta dough:
  • 1 cup + 1/4 cup- All purpose flour (whole wheat flour can also be used)
  • 1/4 cup + - Water
  • Salt to taste
filling:
  • 1/2 cup - Silken (lite) tofu, crumbled
  • 1/2 cup - Spinach, thawed and water squeezed out
  • 1 tsp - Red chilli flakes
  • 1/2 tsp - Nutmeg powder
  • Salt to taste
  • 1-2 Tbsp - Soy milk/spinach water
Method:
  1. In a food processor, combine the tofu and spinach. Start out with dry squeezed spinach so that the stuffing is not watery. Add required amount of water/soy milk to then blend all the other ingredients together.
  2. Once blended, add the chilli flakes, nutmeg and salt and adjust the seasonings to taste.
  1. On to the dough, on a flat surface place your flour in a heap, add salt and mix. Make a well in the center and pour 1/2-3/4 of the water and slowly start stirring with a fork to incorporate the flour and water. Gradually add the rest of the water, and using your hands make a smooth dough kneading it well to form a round ball, resembling chapati dough. (Now, this method of making the dough was shown on TV and also described in the book. I am not sure why I cannot make it like normal chapati dough itself instead of the making a well, and using a fork n all. May be next time I will do it that way, and update the post with my results. If any of you know the reason, please do leave a comment)
  2. Once the dough is ready, divide it into two, and flatten one ball into a very thin layer. Use the extra flour to dust your surface, roller and hands. The dough has to be extremely thin and pliable, using all purpose flour instead of wheat flour I think helps here. Try to spread the dough in a rectangular shape instead of circular to avoid wastage.
  3. Now cut through the layers to form 1 1/2" to 2" squares. One round of dough gave me about 10 ravioli.
  4. Place a spoonful of the filling in the center of a square, wet the edges lightly with water and seal with another square. While sealing it try to get the air out of the center and press all four sides. Otherwise the ravioli may open up when boiling.
  5. Arrange the finished ravioli on a parchment paper so they don't stick to each other. You can freeze the ravioli or use them fresh.
  6. To cook them, bring a pot of water to a boil, salt it and then drop the ravioli into it. (If frozen, thaw them out first). They will initially sink to the bottom and slowly rise upwards when done. Drain them on a plate and serve them which ever way you like.
The pasta dough can be turned into any shape you want and used instead of dried pasta. I read in some article that wanton wrappers could be used to make ravioli, may be we could try that too ...

I made a simple topping for my ravioli. Heat a pan with a pat of butter, brown some finely chopped garlic and add some crushed red pepper flakes. Next toss in some grape/cherry tomatoes and saute on medium high heat until the tomatoes start to pop and burst. Add a Tbsp or two of the cooked pasta water, cook for a minute until it thickens a little and pour it over your ravioli and season with salt and pepper. Serve warm!

You can top them with marinara or cream sauce but if you have made the ravioli yourself, I would recommend a very basic topping so you get to taste the pasta by itself and not drown it in other sauces. You will also have extra stuffing from this recipe, hang on for more ways of using them :) If using fresh spinach, chop it finely and saute it in a little butter or oil. you could also add some finely chopped shallots to it if you like.

The stuffing was just right, soft and creamy with a clear spinach flavor. The ravioli were cooked perfectly and luckily for me were not doughy at all. The grape tomatoes were tangy and sweet, being a perfect compliment to the milder stuffing in the ravioli. The red pepper flakes added the right amount of spice that I like. In all it was just a perfect weekend adventure for me. I will surely make more of this soon, but for now, the craziness is gone and I am back to being normal :)

Happy Monday!

Thursday, May 08, 2008

Dondakaya vepudu/Ivy gourd stir fry

Dear Foodies,

How many of you like dondakaya/tindora/ivy gourd ? I know I love it! But this vegetable has such a tarnished reputation and powerful lobbyists who saw to it that it never showed up at any home with school going kids, atleast in Andhra they succeeded. It was told to induce dullness as opposed to the ladysfinger which could turn you into a Math wiz (!!). So every mother would sneak in bhendakaya/ladysfinger as often as she probably could and relegate the dondakaya to an occasional day far far away from any Math exam. The poor guy could not fight all that bad energy :( But now that I am done with all schooling, I am going to enjoy this dish in peace :) (and hey! its actually not bad for you)

The ivy gourd is a very versatile vegetable and it cooks in a jiffy. You can use it in a simple stir-fry like I did, or go for an elaborate stuffed version or an usli preparation. you can either use it in a traditional kootu or in a masala gravy or even in a fried rice, the options are just endless. In Hyderabad, you are most certain to find the dondakaya vepudu with a good amount of cashews thrown in, at every wedding menu.

My mom usually made the stir-fry/vepudu with it and thats my favorite way of eating it too. She would cut them into discs and not length-wise. I think the shape you cut it does change the texture of the dish. The discs cook faster, evenly and are crisp and tender at the same time. When cut length wise I think the chances of thicker pieces are more and I just hate biting into an undercooked piece, okay, I am just biased towards the discs (Mom's always rule) :) and so the frozen tindora is not something that I like. Whenever I get access to fresh dondakaya this is how I cook it,

Ingredients:
  • 3 cups - Dondakaya/Tindora/kovakkai
  • 1/2 Tbsp - Oil
  • 2 tsp - Mustard seeds
  • 2 tsp - Channa dal and urad dal (I like the crunch they give, you can adjust the qty accordingly)
  • Pinch of Asafoetida/Hing/Inguva
  • 1 tsp - Turmeric powder
  • 2 tsp - Chilli powder or to taste
  • Salt to taste
Method:
  1. Wash and dice the ivy gourd as per your preference :D. Place a wide pan with the oil on medium heat.
  2. Splutter the mustard seeds, add the dals and allow them to brown. Add the hing, turmeric and the cut gourd to the pan and saute.
  3. Add the salt and cover and cook for about 6-8mins. Stir in between to avoid burning any of the pieces.
  4. Once they are tender to the touch, uncover the pan and cook for 5 more minutes to crisp up the pieces. Add the chilli powder towards the end and mix well.
Serve hot with rice or chapati. I had it with rice and iruvili kuzhambu, the recipe for which I got from my friend Jaya (while you are there check out her travelogue). Its her mom's recipe, so no doubts there about how it turned out... absolutely fantastic! Kuzhambu is nothing but pulusu, for the telugu speaking. Its a dish that has a tamarind base and has no lentils added to it as is the case in sambar. It mostly has an addition of lightly sauted fresh or dried vegetables. (I used onions)

I love anything that is tangy and my personal favorite is an onion pulusu that my mom makes using sambar powder. This one is very similar to that but the freshly ground spices lend the kuzhambu a nice texture and taste..yummmy. The combo of the kuzhambu and vepudu was great. I was actually planning on taking this for lunch the next day, but once I tasted the tangy kuzhambu I had to serve myself some immediately. Do try it out!



Happy Thursday and have a great weekend !

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