Here is a kid and boyfriend-friendly recipe to help you use up your summer squash surplus. Just like potato pancakes...crispy and fried and oh-so-yummy!
3 good sized summer squash, grated
coarse sea salt
2 cloves garlic, pressed
1 small onion, grated
1 egg
3/4 C cottage cheese
1/2 C cream cheese
1/2 C flour (I used whole wheat)
1/2 tsp baking powder
1/2 C corn meal (I used a mixture of coarse and fine ground)
1 TBSP fresh dill, or 1 tsp dried
1/2 tsp paprika
1/4 tsp cayenne pepper
plenty fresh black pepper
vegetable oil for frying
Mix grated squash and sea salt and place in a colander for an hour or so - leave the colander either in the sink or over another bowl because the salt will pull water out of the squash. Squeeze the squash to get any extra water out.
Mix squash with remaining ingredients, using your fingers to squish everything together and disperse the cream cheese evenly through the batter. If your batter feels too wet feel free to add a little more flour or cornmeal to get a drier consistency.
Heat a frying pan with about 1/2 an inch of vegetable oil. When the oil is hot, form squash batter into patties and carefully drop into hot oil. Fry for about three minutes on each side, or until pancakes are golden brown!
We served ours hot, topped with sauteed garlic scapes. Yummy! I bet they would also be delicious topped with sour cream or yogurt...
PS - We used cream cheese and cottage cheese because that's what we had in the house, but I imagine ANY cheese could be used for a variety of delicious flavors! Go get creative!
Wednesday, July 8, 2009
Sunday, June 14, 2009
Nutty Garlicky Caramelized Tofu
This is a Priya-and-Lisa re-interpretation of a recipe from 101cookbooks.com. We're pretty sure it would be amazing with blue cheese as a salad topping . . . although honestly, it almost didn't even make it onto our dinner plates, since we ate most of it right out of the pan.
1 carton extra-firm tofu, drained and cut into bite-sized pieces
a couple pinches of fine-grain sea salt
3 medium-large cloves garlic, minced
1/3 cup mixture of almonds and walnuts, chopped
4 tablespoons brown sugar
1/4 tsp cayenne pepper
1/4 cup cilantro, chopped
Saute the tofu in large hot skillet (or pot) with olive oil and a bit of salt until golden and slightly crispy. Add the garlic and nuts, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro.
1 carton extra-firm tofu, drained and cut into bite-sized pieces
a couple pinches of fine-grain sea salt
3 medium-large cloves garlic, minced
1/3 cup mixture of almonds and walnuts, chopped
4 tablespoons brown sugar
1/4 tsp cayenne pepper
1/4 cup cilantro, chopped
Saute the tofu in large hot skillet (or pot) with olive oil and a bit of salt until golden and slightly crispy. Add the garlic and nuts, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro.
Thursday, May 28, 2009
Quinoa and Grilled Zucchini Bowl
Another 101cookbooks.com recipe . . . excited to try this one as well!
1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish
Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.
While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.
Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.
1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish
Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.
While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.
Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.
Orange Pan-glazed tempeh
I stumbled across this on the absolutely lovely www.101cookbooks.com (whose author took it from chef Jude Blereau and her book "Coming Home to Eat: Wholefood for the Family"). With a few changes here and there, it's officially become my new favorite tempeh recipe. Yum.
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
2-3 tablespoons freshly grated ginger (or ginger pressed in a garlic press)
1 1/2 tablespoons tamari (or soy sauce)
2 tablespoons mirin
2 teaspoons honey
1 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves
Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then add the ginger pieces as well.. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh into thin-ish, bite-sized pieces.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over it from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the cilantro scattered on top.
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
2-3 tablespoons freshly grated ginger (or ginger pressed in a garlic press)
1 1/2 tablespoons tamari (or soy sauce)
2 tablespoons mirin
2 teaspoons honey
1 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves
Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then add the ginger pieces as well.. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh into thin-ish, bite-sized pieces.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over it from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the cilantro scattered on top.
Wednesday, May 27, 2009
Grilled Greek Eggplant Rolls (a la Heather)
As the name suggests, Heather whipped these up at her impromptu Memorial Day barbeque, and they were a-ma-zing! No exact measurements, but you can tweak things to taste :)
1 large eggplant -- sliced lengthwise into broad 1/4-inch slices
olive oil
about 1 1/2 cups feta cheese, crumbled
about 1/4 cup mint, minced
a squeeze of lemon juice
1 chili pepper, minced
salt and pepper to taste
Brush the slices of eggplant with olive oil. Grill (or roast in the oven, if you're lacking in grill) until they're soft/roasted.
In a small bowl, combine the rest of the ingredients. When the eggplants are done, place about two tablespoons of the feta mixture towards the end of each slice, and roll it all up.
Seriously tasty :)
1 large eggplant -- sliced lengthwise into broad 1/4-inch slices
olive oil
about 1 1/2 cups feta cheese, crumbled
about 1/4 cup mint, minced
a squeeze of lemon juice
1 chili pepper, minced
salt and pepper to taste
Brush the slices of eggplant with olive oil. Grill (or roast in the oven, if you're lacking in grill) until they're soft/roasted.
In a small bowl, combine the rest of the ingredients. When the eggplants are done, place about two tablespoons of the feta mixture towards the end of each slice, and roll it all up.
Seriously tasty :)
Thursday, May 14, 2009
Spicy (or not) Yogurt Dip
Another swipe from Epicurious.com, with tweaks :). I made this to go with the Zucchini Pancakes (below), and the pairing turned out amazingly. Would also be great as a dip for veggies/crackers/bread.
2 green cardamom pods
1/2 teaspoon black peppercorns
1 cup loosely packed fresh sprigs cilantro
2 medium garlic cloves, chopped
1 (3-inch) fresh serrano chile, including seeds, chopped -- this can be omitted if you don't like spicy things :)
2 tablespoons water
3 tablespoons olive oil
1 1/2 cups plain whole-milk yogurt
Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder or mortar and pestle. Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth. Stir purée into yogurt and season with salt.
2 green cardamom pods
1/2 teaspoon black peppercorns
1 cup loosely packed fresh sprigs cilantro
2 medium garlic cloves, chopped
1 (3-inch) fresh serrano chile, including seeds, chopped -- this can be omitted if you don't like spicy things :)
2 tablespoons water
3 tablespoons olive oil
1 1/2 cups plain whole-milk yogurt
Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder or mortar and pestle. Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth. Stir purée into yogurt and season with salt.
Springtime Asparagus Soup
This soup is deceptively simple, but really amazing and super-quick to make. I found the recipe on Epicurious.com and tweaked it a bit. This recipe makes enough for 6 folks.
1/4 cup (1/2 stick) butter
1 cup sliced shallots (about 6 large)
2 pounds asparagus, trimmed, cut into 2-inch lengths
2 teaspoons ground coriander
4 cups vegetable broth
1/4 cup plain yogurt
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden brown, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Season with salt and pepper. Keep warm.
Stir yogurt, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon yogurt and serve.
1/4 cup (1/2 stick) butter
1 cup sliced shallots (about 6 large)
2 pounds asparagus, trimmed, cut into 2-inch lengths
2 teaspoons ground coriander
4 cups vegetable broth
1/4 cup plain yogurt
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden brown, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Season with salt and pepper. Keep warm.
Stir yogurt, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon yogurt and serve.
Wednesday, May 13, 2009
Texas Flour Tortillas
Amanda whipped these up as an accompaniment to guacamole and spicy fried tofu last night . . . and they were met with universal acclaim and then silence as we couldn't stop eating them. They are So. Frikkin'. Good.
This recipe was taken from http://homesicktexan.blogspot.com, whose author adapted them from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. It'll make 8 tortillas.
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
This recipe was taken from http://homesicktexan.blogspot.com, whose author adapted them from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. It'll make 8 tortillas.
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Sunday, May 10, 2009
Crunchy Palak Paneer
Also courtesy of A-Dash . . . I need to try this one soon!
For the sauce:
2 tbsp vegetable oil
2 onions, finely chopped
3 inch piece ginger, finely chopped
3 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 whole red or green chilli
1 tsp salt
14oz can tomatoes, roughly chopped
1 tsp sugar
1lb 2oz fresh spinach, washed
2 tbsp water
For the paneer:
2 tsp garam masala
1¾oz semolina
7oz paneer, cut into 1cm/½in cubes
vegetable oil, for shallow frying
small handful coriander leaves, finely chopped, to garnish
1 tsp lemon juice
1. For the sauce, heat the oil in a saucepan, add the onion and cook for about three minutes until soft. Add the ginger and garlic and cook for a further minute.
2. Add the ground cumin, ground coriander, ground turmeric, whole chilli and salt. Stir over the heat to release the flavours of the spices.
3. Add the chopped tomatoes and sugar and simmer for ten minutes.
4. Meanwhile, for the paneer, place the garam masala and semolina in a large bowl and mix well.
5. Place the cubed paneer into the bowl and coat well with the spiced semolina.
6. Pour the vegetable oil into a deep frying pan to a depth of about 0.5cm/½in. When hot, add the coated paneer and fry until crisp and golden.
7. Add the washed spinach and two tablespoons of water to the tomato sauce, stir in and cook until the spinach wilts.
8. Fold the paneer into the sauce.
9. To serve, garnish with the coriander and squeeze over the lemon juice.
For the sauce:
2 tbsp vegetable oil
2 onions, finely chopped
3 inch piece ginger, finely chopped
3 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 whole red or green chilli
1 tsp salt
14oz can tomatoes, roughly chopped
1 tsp sugar
1lb 2oz fresh spinach, washed
2 tbsp water
For the paneer:
2 tsp garam masala
1¾oz semolina
7oz paneer, cut into 1cm/½in cubes
vegetable oil, for shallow frying
small handful coriander leaves, finely chopped, to garnish
1 tsp lemon juice
1. For the sauce, heat the oil in a saucepan, add the onion and cook for about three minutes until soft. Add the ginger and garlic and cook for a further minute.
2. Add the ground cumin, ground coriander, ground turmeric, whole chilli and salt. Stir over the heat to release the flavours of the spices.
3. Add the chopped tomatoes and sugar and simmer for ten minutes.
4. Meanwhile, for the paneer, place the garam masala and semolina in a large bowl and mix well.
5. Place the cubed paneer into the bowl and coat well with the spiced semolina.
6. Pour the vegetable oil into a deep frying pan to a depth of about 0.5cm/½in. When hot, add the coated paneer and fry until crisp and golden.
7. Add the washed spinach and two tablespoons of water to the tomato sauce, stir in and cook until the spinach wilts.
8. Fold the paneer into the sauce.
9. To serve, garnish with the coriander and squeeze over the lemon juice.
Saturday, May 2, 2009
Zucchini Pancakes
So I haven't actually gotten to try this yet, but I just found it on Epicurious.com and it looks seriously tasty. It's hovering near the top of my "to cook" list this week . . .
1 pound zucchini, trimmed, coarsely grated
2 cups chopped green onions
4 eggs, beaten to blend
1/2 cup all purpose flour
1/3 cup chopped fresh dill or 1 1/2 tablespoons dried dillweed
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 ounces)
2/3 cup chopped walnuts (about 3 ounces)
Olive oil
Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.
Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.
1 pound zucchini, trimmed, coarsely grated
2 cups chopped green onions
4 eggs, beaten to blend
1/2 cup all purpose flour
1/3 cup chopped fresh dill or 1 1/2 tablespoons dried dillweed
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 ounces)
2/3 cup chopped walnuts (about 3 ounces)
Olive oil
Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.
Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.
Monday, April 27, 2009
Kadala (Black Chickpea) Curry
Kadala Curry is a dish from Kerala, the southwestern Indian state known for its drop-dead gorgeous backwaters and its amazing food full of cocout. I ate this last night at a fabulous Keralan restaurant in Hyd and couldn't get enough of it . . . it was amazing with appam (Keralan dosas) and paratha, but would also be fan-tabulous with rice.
This recipe is courtesy of "Live to Eat" at http://blog.sigsiv.com/.
2 cups Kadala (black chickpes), soaked overnight
1 cup sliced onions
1/8 tsp turmeric powder
1 cup fresh/frozen grated coconut
1 tsp red chilli powder
1/2 tsp coriander powder
2 cardamom pods
3 cloves
1 star anise
5 whole black pepper
salt to taste
1/4 tsp oil
To Garnish
1/2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp sliced shallots
a few curry leaves
1 dry red chilly
Method
Mix the soaked kadala with sliced onions and turmeric powder. Add water to cover the kadala and cook till soft (or pressure cook for about 15 minutes).
In a shallow pan, heat oil and add cardamom, cloves, star anise & black pepper seeds and fry for a minute or two.
Add coconut and fry till brown.
Add red chilli powder & coriander powder and fry on low heat till brown.
Dry grind the fried ingredients in a spice grinder. The oil from the coconut will help form a smooth paste of all the ground ingredients.
Add this paste along with salt to the cooked kadala. If there isn’t enough water in the kadala, add a cup or two and mix well. Bring this to a boil, then reduce the heat and simmer for a few minutes till the gravy is thick.
To garnish, heat oil in a pan and add the mustard seeds. When the seeds start to splutter add shallots, curry leaves and red chilly and saute till brown. Pour this over the cooked kadala.
Serve hot with puttu or appam or steamed rice.
This recipe is courtesy of "Live to Eat" at http://blog.sigsiv.com/.
2 cups Kadala (black chickpes), soaked overnight
1 cup sliced onions
1/8 tsp turmeric powder
1 cup fresh/frozen grated coconut
1 tsp red chilli powder
1/2 tsp coriander powder
2 cardamom pods
3 cloves
1 star anise
5 whole black pepper
salt to taste
1/4 tsp oil
To Garnish
1/2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp sliced shallots
a few curry leaves
1 dry red chilly
Method
Mix the soaked kadala with sliced onions and turmeric powder. Add water to cover the kadala and cook till soft (or pressure cook for about 15 minutes).
In a shallow pan, heat oil and add cardamom, cloves, star anise & black pepper seeds and fry for a minute or two.
Add coconut and fry till brown.
Add red chilli powder & coriander powder and fry on low heat till brown.
Dry grind the fried ingredients in a spice grinder. The oil from the coconut will help form a smooth paste of all the ground ingredients.
Add this paste along with salt to the cooked kadala. If there isn’t enough water in the kadala, add a cup or two and mix well. Bring this to a boil, then reduce the heat and simmer for a few minutes till the gravy is thick.
To garnish, heat oil in a pan and add the mustard seeds. When the seeds start to splutter add shallots, curry leaves and red chilly and saute till brown. Pour this over the cooked kadala.
Serve hot with puttu or appam or steamed rice.
Chenna poda (Oriya cheesecake)
This recipe from Orissa is apparently the only cheesecake made in India. Really.
1/2 pound Chenna (paneer), freshly curdled - the recipe below makes exactly enough
1/2 cup semolina (cream of wheat)
2 cups powdered sugar
1 teaspoon cardamom powder
1/2 cup raisins
a sprinkling of cashew pieces
In a big bowl, mash paneer thoroughly. Add semolina, sugar, cardamom, raisins, and cashews. Mix it well using your hands.
To get a caramelized effect on the top, apply a tablespoon of ghee (clarified butter) or unsalted butter to the bottom of the baking dish; sprinkle with sugar and then hold it slightly above a gas stove for a few minutes to melt the sugar. Spread the melted sugar evenly.
Pour the paneer mixture over the sugar; Bake in a preheated oven of 325 for one hour. Insert a toothpick; it's done when the toothpick comes out clean.
For the "authentic Oriya experience," Anshuman says to pour sugar syrup over the cake as soon as you get it out of the oven, then pop it right in the fridge.
Cool for 2-3 hours, then turn it upside down. It should stay fresh for a week in the fridge.
1/2 pound Chenna (paneer), freshly curdled - the recipe below makes exactly enough
1/2 cup semolina (cream of wheat)
2 cups powdered sugar
1 teaspoon cardamom powder
1/2 cup raisins
a sprinkling of cashew pieces
In a big bowl, mash paneer thoroughly. Add semolina, sugar, cardamom, raisins, and cashews. Mix it well using your hands.
To get a caramelized effect on the top, apply a tablespoon of ghee (clarified butter) or unsalted butter to the bottom of the baking dish; sprinkle with sugar and then hold it slightly above a gas stove for a few minutes to melt the sugar. Spread the melted sugar evenly.
Pour the paneer mixture over the sugar; Bake in a preheated oven of 325 for one hour. Insert a toothpick; it's done when the toothpick comes out clean.
For the "authentic Oriya experience," Anshuman says to pour sugar syrup over the cake as soon as you get it out of the oven, then pop it right in the fridge.
Cool for 2-3 hours, then turn it upside down. It should stay fresh for a week in the fridge.
Homemade Paneer!
again, courtesy of Anshuman, who can't believe that I don't know how to make cheese at home . . .
1/2 gallon whole milk
1/2 teaspoon lemon juice, or the water that forms over yogurt ("juaan" in Oriya . . . does it have a name in English?!)
Bring the milk to a boil, then take it off the heat. Add lemon/watery yogurty stuff, and mix it all together. Cover it and check after 5 minutes; if the milk hasn't started curdling, add 2 more drops of lemon juice/yogurt water. Leave it for 30 minutes or until the milk is fully curdled; the finished state will have paneer (cottage cheese) floating in greenish water. (For reals.) Strain it through cheesecloth -- and you have your own homemade cheese!
1/2 gallon whole milk
1/2 teaspoon lemon juice, or the water that forms over yogurt ("juaan" in Oriya . . . does it have a name in English?!)
Bring the milk to a boil, then take it off the heat. Add lemon/watery yogurty stuff, and mix it all together. Cover it and check after 5 minutes; if the milk hasn't started curdling, add 2 more drops of lemon juice/yogurt water. Leave it for 30 minutes or until the milk is fully curdled; the finished state will have paneer (cottage cheese) floating in greenish water. (For reals.) Strain it through cheesecloth -- and you have your own homemade cheese!
Cococut-Cocoa-Cashew Cake Cubes
Another amazing-sounding recipe courtesy of Anshuman . . . .
for the cake:
Cream of Wheat: 1.5 cup
Sugar: 1- 1.5 cup
Yogurt: 1 cup
Coconut: 1 cup
Butter : 1 cup unsalted
Beaten Eggs: 3
Baking powder: 1.5 tsp
Mix coconut and cream of wheat. In a separate bowl, mix sugar and butter
Now add yoghurt to the coconut-cream of wheat (sooji!) mixture. Add everything to beaten eggs and mix well. Keep for 1 hr in the fridge.
Pre-heat oven and bake at 350 till done.
Let the cake cool, then cut it into cubes.
for the frosting!
2 cups powdered sugar
1/4 cup cocoa powder
1/3 cup milk
1 tbs butter
Combine all above ingredients in a saucepan and cook on medium fire till it gets an icing consistency. While still warm, dip the cake cubes into the icing mix and then roll them over a plate of crushed cashews.
for the cake:
Cream of Wheat: 1.5 cup
Sugar: 1- 1.5 cup
Yogurt: 1 cup
Coconut: 1 cup
Butter : 1 cup unsalted
Beaten Eggs: 3
Baking powder: 1.5 tsp
Mix coconut and cream of wheat. In a separate bowl, mix sugar and butter
Now add yoghurt to the coconut-cream of wheat (sooji!) mixture. Add everything to beaten eggs and mix well. Keep for 1 hr in the fridge.
Pre-heat oven and bake at 350 till done.
Let the cake cool, then cut it into cubes.
for the frosting!
2 cups powdered sugar
1/4 cup cocoa powder
1/3 cup milk
1 tbs butter
Combine all above ingredients in a saucepan and cook on medium fire till it gets an icing consistency. While still warm, dip the cake cubes into the icing mix and then roll them over a plate of crushed cashews.
Veggie Vindaloo
Apologies to my dear Anshuman for "f'ing up his recipe," as he so graciously put it. (The original first ingredient was "a whole buttload of lamb," if that gives you any clue). However, this sounded so tasty that I decided it would be worth it to try a non-carnivorous version anyway :). (He also conceded that you could probably also add sweet potato and bell peppers to mix it up a little).
1 Tbs cider vinegar
2 tbs tamarind pulp
2 large onions
15-20 garlic cloves
1 inch finger of ginger
2 Tbs grated Coconut.
6 potatoes, cut in 1 inch cubes.
1 tsp each of cumin, coriander, red Chilli powder, and black pepper.
1/2 tsp turmeric
2 paprika cut into 4s
Two red chillis
one inch of cinnamon bark
3 cloves
2 bay leaves.
Grind one onion with half the garlic, with a little water. Add the vinegar, tamarind pulp, cumin, coriander, red chilli, black pepper powder and make a fine masala paste.
Chop the remaining onion.
Crush the ginger and garlic in a mortar & pestle.
In a flat bottom pan, heat 3 TBS oil. Add the bay leaves, cloves, cinnamom,
two red chillis. Add the onion and saute for 2 minutes. Add ginger garlic, and saute till golden brown. Add the masala paste, and add litle water, and fry till oil
separates from mixture. Add salt to taste and stir well.
Add the potatoes and other veggies, paprika and stir well. Add the grated coconut, and add 2 cups of hot water. Let it simmer in low heat till potatoes/veggies are cooked.
1 Tbs cider vinegar
2 tbs tamarind pulp
2 large onions
15-20 garlic cloves
1 inch finger of ginger
2 Tbs grated Coconut.
6 potatoes, cut in 1 inch cubes.
1 tsp each of cumin, coriander, red Chilli powder, and black pepper.
1/2 tsp turmeric
2 paprika cut into 4s
Two red chillis
one inch of cinnamon bark
3 cloves
2 bay leaves.
Grind one onion with half the garlic, with a little water. Add the vinegar, tamarind pulp, cumin, coriander, red chilli, black pepper powder and make a fine masala paste.
Chop the remaining onion.
Crush the ginger and garlic in a mortar & pestle.
In a flat bottom pan, heat 3 TBS oil. Add the bay leaves, cloves, cinnamom,
two red chillis. Add the onion and saute for 2 minutes. Add ginger garlic, and saute till golden brown. Add the masala paste, and add litle water, and fry till oil
separates from mixture. Add salt to taste and stir well.
Add the potatoes and other veggies, paprika and stir well. Add the grated coconut, and add 2 cups of hot water. Let it simmer in low heat till potatoes/veggies are cooked.
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