Sunday, June 29, 2008

Mango Jam with Cumin

This recipe couldn't be easier. Ten minutes away from a lovely breakfast - using the seasonal mango and my personal favorite spice, cumin.


Mango Jam with Cumin

1 cup Mango, skinned and cubed
1 tsp Cumin Seeds, roasted
1 tbsp Jaggery or Brown Sugar
1 tsp Salt


Mix all the ingredients together in a microwave safe bowl. Microwave on High for 7 minutes, stirring every 2 minutes.

Transfer to a bowl. Spread on toast and enjoy!


I love the occasional cumin seed that pops into your mouth and adds a depth of flavor to this jam. It also works well with cinnamon powder. Store in a sterilized jar for up to a month.

This is off to dear Valli for this month's Microwave Cooking - Bottled. And to Raaga for WBB's Express Breakfast. And to Meeta's Monthly Mingle which features the lovely, seasonal mango this month.

Puliyodarai

Puliyodarai or Pulihorai is an Iyengar specialty. Its a tamarind-flavored rice made with peanuts and a basic tempering of spices. It's really very simple if one has the necessary paste on hand. Here's the way we make it at home.


Iyengar Puliyodarai

The Paste

1/4 kg Tamarind Pulp
1 tsp mustard seeds
2 tsp fenugreek seeds
2 dried red chillies + 20 for adding later
1 tsp turmeric
1 pinch asoefetida
4 tsp coriander seeds
1 tsp peppercorn

Soak the tamarind pulp in a water (enough water to cover the pulp). Soak the mixture for 15 minutes. Drain the water and keep separately. Grind the pulp to a thick paste.

In a saucepan, heat some sesame oil. Add a teaspoon of mustard seeds, 2 teaspoons of fenugreek, 2 dried red chillies. When the mustard seeds begin to pop, add the reserved water, pulp, turmeric and salt. Let it boil for a while until the raw smell of tamarind has disappeared. Add a pinch of asoefetida to the boiling liquid.

Meanwhile, in a separate pan, dry roast the coriander seeds and peppercorn. Grind to a fine powder. In the same pan, roast 20 or so dried red chillies and grind to a fine powder.

When the above liquid begins to thicken, add the dry ground spices. Allow the mixture to thicken to a paste. Remove from heat and let cool. You can store this paste for up to a month in the refrigerator and for longer in the freezer.


The Tamarind Rice

1 cup Rice
2 tsp Urad Dal, roasted
2 tsp Channa Dal, roasted
2 tbsp Peanuts, skinned and roasted
1 tsp white Sesame Seeds, roasted and ground

Cook rice with a pinch of turmeric (use the measure 1 cup rice: 3 cups water).
When cooked, cool the rice and add salt and mix.
Add the roasted lentils and peanuts and mix well. Sprinkle with the roasted sesame seed powder.
Add one tbsp of the paste (for every one cup of cooked rice) and mix thoroughly.

This is obviously easier to make if the paste is available. Though the paste is available in most Indian grocery stores, the home made paste is well worth the effort.


Puliyodarai tastes great served with thick plain yogurt.

This is off to dear Sig for the JFI for July featuring Tamarind. JFI is an event featuring different special ingredients and was originally started by Indira of Mahanandi. I loved this month's theme because this age-old recipe is close to my heart and one that we've made in our house for generations.

Friday, June 27, 2008

Bread!

My affair with yeast started a while ago. We were first wary of each other. Then we tried to work together. Nope - back off and wary again. We tried not to make eye contact every time I opened the freezer.

People inadvertently bombarded me with their yeast success stories - especially here and here. There was a little hope - if this didn't work, I was going to donate the damn thing to someone more worthy!

It worked. And it was Brilliant. And I love Yeast. All's well that end's well.

When I read Siri's post, I knew it was exactly what I was looking for. She also referenced TFL, which is a bread baker's bible. I followed her advice word-for-word. Hey, you might not win any awards with this bread, but you'll feel like you did.

Basic Basic Basic Bread.
(followed from here)

3 cups All-Purpose Flour
2 tsp Fleischmann's RapidRise Yeast (1 sachet)
2 tsp Salt
1 1/4 cups warm Water

Mix all the ingredients together. It shouldn't be too sticky. Just enough water for it to all come together. Knead for 10 minutes. As you knead, you will feel the dough become smooth and elastic - it's an unbelievably cool feeling. It will feel like silk! Okay, I was just really happy!

Put it in a greased bowl and cover and keep in a warm place. In the Chennai heat, any place in my house would be warm enough, but I was so scared of the yeast, that I kept it in a tiny room without ventilation, lights on and covered.

So TWO HOURS later (you need only 45-90 minutes, depending on how warm it is), I finally got the courage to check. And it had not doubled.... it had TRIPLED!!! As my daughter says, Hurrah!!


I punched it down - this is a great feeling too - you can see it collapse in front of you. Then kneaded it a couple more times - I did about 2 minutes of kneading. And put it back in the greased bowl. Leave it alone again in the warm place. I checked after 30 minutes - and.... it had doubled again!

Now take it out of the pan, shape into a loaf (I did a very rough rustic French loaf-type shaping - yes, very rough!). But you can shape it into baguettes or in a loaf pan.

Leave the bread alone again for 15 minutes.

Meanwhile, preheat the oven to 180 deg C. I also followed Siri's advice and put a tray filled with about a cup of water on the lower rack of my oven. Make long scores on the bread with a very sharp knife to give those gases an escape route. Prepare a little egg wash and brush the top of the loaf with it - this step is purely optional but I was hoping to get the nice crust.


Then put the loaf on the upper rack. I have a toaster oven, which is very small by oven standards. So was a little unsure if it would have enough room, but it did.

It baked for exactly 40 minutes.


And - Voila! - Freshly baked bread! As I'm typing this post, the bread has already been devoured (I'm glad I got those photos!). It was soft and lovely and delicate with a crunchy crust. I loved it.


Thank you, Siri! I hope to have many more bread baking adventures!

I'm sending this to Nupur, who is hosting July's MBP, Less is More. It was incredible how FOUR simple ingredients, can transform into such beautiful food. MBP was originally started by Coffee, for bloggers to blog-hop!

Thursday, June 26, 2008

Coconut Milk


In southern India, we add coconut to most curries and sometimes even to sauteed vegetables. Adding coconut adds flavor, but also substance and richness.

I bought coconut milk in a tetra-pack when in the US. And for a while, even in India. Then I learned how to extract coconut milk, and haven't bought a tetra-pack since. I did it out of sheer necessity since a recipe called for using the 1st milk (the thicker stuff) and then the 2nd milk. So I decided to give it a go, and found it pretty simple. I'm sure a lot of you out there know how this is done, but I wanted to document the process.

So here goes a pictorial description.

Extracting Coconut Milk

It's not easy to open a coconut, but watching people in India breaking coconuts at temples, i just threw it hard on the floor and voila! it just split open. Next comes the grating. In India, we use a special blade (called an Aruvamanai in Tamil). Here's what it looks like. Just grate the coconut against the blade to get grated coconut. You could also use a knife to scrape out the coconut from the shell.


After grating the coconut, put it in a blender with some water and blend for a couple of minutes. Transfer the contents into a muslin cloth over a large bowl. Squeeze it to extract the 1st milk (the thicker one).



Next transfer the grated coconut from the muslin cloth back into the blender and add more water. Repeat the process and squeeze the contents into another bowl - this is the 2nd milk, which is much thinner.

(See the difference? The one in the blue bowl is much thinner)


You can repeat this process again depending on how meaty the coconut is. Stop at 3 times, though - after that its just the water that drains through.

Coconut milk is used in a variety of recipes. Here are some that I've made that you might enjoy:

Burmese Khow Suey
Cynthia's Cook-up Rice
Olan
Mysore Rasam
Vegetable Kurma

This is off to Suganya at Tasty Palettes for this month's AFAM event. Thanks, Suganya.

Wednesday, June 25, 2008

Apple Crumble

For the Open Sesame riddle (and I love DK and Siri's riddles!), I was sent this one:

A moniker in my name for a city

A phrase with me will make you cherished
I am so good for you in my utter simplicity
In Medical dictionary the fact so furnished


I am so famous in the world of bytes

Known for many aspects of usage

I am fat and rotund and make crunchy bites

My fame known from many religious traditions - right from the old age


Am, I forbidden? Or mystical ?

or the eternal giver of Youth

I consist of five internal carpels

Am good for good health of your mouth


I am as basic a fruit as you can think of

Or as hard if you don't try enough
If You eat me on a day to day basis

Then you don't have worry about anything - be it cold or dry cough


.....
Easy enough? I guessed Apple and I was...ahem...right.

I eat fresh apples quite a bit, but don't cook with them very often. The one time I loved apple as dessert was an Apple Crumble that my friend's mother used to make many years ago. I remember sitting at their dining table, sipping tea and eating crumble while it rained outside - rain is the perfect accompaniment for crumble!

I went to their house, learned how to make it and came rushing home to try it. And soon in my house there was the glorious aromas of home baked crumble! There's really nothing better!


Apple Crumble

4 apples, peeled and sliced into large chunks (choose firm, crunchy apples - green or yellow)
3 oz all-purpose flour
1.5 oz cold butter
1.5 oz brown sugar (I used Demerara)

Butter a baking dish. Preheat oven to 350 deg F.

Fill the baking dish halfway with the apple slices


Add the butter to the flour, and blend in to resemble bread crumbs (try not to use your fingers to do this, as the butter tends to become warm - if you can, use a fork. If you have cold hands, no problem!). Blend it in quickly and lightly - just till combined.

Add the sugar to the flour mixture. This is what it will look like.


Scoop the crumble onto the apples.


Bake for 20-25 mts, until slightly browned on top.



Enjoy.

DK and Siri, you know you rock! :-)

Tuesday, June 24, 2008

Spring Onion Pancakes


For this month's Taste and Create, Nicole partnered me up with Zlamushka. Though her blog isn't new to me (I'm an avid reader), I was very excited to pick one of her drool-worthy recipes. She does have a vast collection, from Korean-style veggies to Indian curries, and a lovely series of christmas cookies!

I narrowed in on her Chinese-style Leek Pancakes, because I've had these before in lots of dimsum restaurants, and was excited to try it at home. It was a huge hit! Thanks, Zlamushka!

Chinese-Style Leek Pancakes
(Please check here for the recipe. I followed it exactly - the only change I made was that I halved the recipe, but kept the amount of spring onions the same - I love them!)


First add hot water to the flour and mix in until it resembles crumbs.


Now add the salt, oil and tiny bits of the cold water. I needed less than a 1/4 cup. Bring together and knead to form a ball. Let the ball rest for a 1/2 hour.


Roll out into a square-ish shape! Sprinkle with the chopped spring onions and some salt.


Roll up the dough.


Cut into equal parts.


Form the cut portion into a ball and roll out gently making sure the spring onions don't fall out.

Cook each rolled out pancake on a crepe pan, until it starts getting dark spots. Flip over to cook both sides.


Serve with a dipping sauce. I had it with a spicy chilli-garlic sauce. It was very delicate and full of flavor. Definitely a keeper.

Sunday, June 22, 2008

Dal Dhokli - Your Recipe Rocks!


Dal Dhokli is a Gujarati/ Rajasthani dish - that is filling and delicious. Like Sambar or Lasagna or even Mac and Cheese, every home has their own twist on the recipe - some load it with lots of ingredients and many are simple. Some others are simple but have lots of toppings. Whichever way it's served, it's always delicious.

I've had it several times in different houses, but people, like I've mentioned before, would rather not divulge their family dal dhokli secrets! :) So you'll never get the recipe! The better the dal dhokli, the tougher it is to get the recipe from the chef!

When I came across this recipe at Arundati's Escapades, I was very excited to try it. And it turned out very well. You can dress it up, like I've done here, or just eat it in all its simplicity.

I made a few changes - since I never do have ghee at home, I omitted it from the recipe (I know - ghee always makes everything taste better!), and I cooked it for longer to have a slightly thicker version. I also served it with crushed potato chips (instead of the normal crunchies like sev), and chopped onions.


Dal Dhokli
(adapted from here)

Cook toor dal with a pinch of turmeric powder.

While the dal cooks, make two little balls of chappati dough (whole wheat flour and water), roll them out into thin rotis and cut into strips.

Add the strips of dough to the cooked dal. Continue cooking for about 10 minutes, until the dough is cooked through.

In a separate pan, heat some oil and add mustard seeds. When the mustard begins to splutter, add cumin seeds, a bay leaf, couple of cloves, cardamoms (or cardamom powder), red chillies and asafetida. Fry for a few minutes and then add this to the cooked dal. Garnish with chopped cilantro.

To serve: Spoon large ladlefuls of the dal dhokli into bowls. Add some crushed potato chips and chopped onion. Other options for toppings: fried onions, sev, tomatoes, green chillies.


Your Recipe Rocks! - Thanks, Arundati. It's a keeper. And a great one-dish meal, so off it goes for Archana's One-D event as well.

Friday, June 20, 2008

Tried & Tasted: Usal/ Misal

I saw this recipe on Nupur's blog, One Hot Stove, many months ago. Ever since then, I've been on the hunt for matki or moth beans. It's really hard to find here in Chennai! And then when Zlamushka announced that it was Nupur's blog chosen for this month's Tried and Tasted event, I decided to really up the ante on my search, so to speak.

I finally found the elusive beans, and was glad that I could finally make the Usal/ Misal. Usal is a huge favorite in the state of Maharashtra in India. Its a sort of soup-y dal made with lentils, peanuts and potatoes - sound good? Well, let me say it was Fabulous!

Misal is a variation on Usal - add some toppings like crunchies (crushed potato wafers, hot mixture), chopped onions, yogurt - and you're good to go. And this tastes almost better than the Usal.

So here we go with the Misal/ Usal. I'm going to do it pictorially, because I followed Nupur's recipe exactly.

First I made the Kolhapuri Chutney. This sounded complicated and I was a bit apprehensive, but when I got down to it, it was not so tough. The only thing I want to say here is please make sure that the onions are completely dry before grinding, otherwise the chutney will spoil easily.

First, roast the spices.

Grind the spices to a fine powder.

Mix in the chilli powder.


The chutney/ powder itself was good and I'm glad I made it at home. It's available in most Indian grocery stores. Next came the Usal, which is pretty straightforward once you've made the above Kolhapuri Chutney. It tasted fantastic and really healthy too (I used sprouted matki beans). The addition of the peanuts was great and gave it a lot of crunch. Will definitely be making this very often.




And then the Misal. We made this the next day with the leftover Usal. I can't believe I've never had this before - I made a resolution to try it at my favorite little "chaat" shop next time I'm there. It's delicious!


Thanks Zlamushka for the event which spurred me into finding those beans and making this! And thanks Nupur for the fantastic recipes - it's a family favorite now!

Wednesday, June 18, 2008

Deviled Eggs with Wasabi


The taste of wasabi is indescribable. It's like someone punched you in the face and then your brain starts seeping out of your eyes, nose and ears! :) You want to jump up and scream, and you feel like you are going to explode, but the taste passes all too soon and then you just want to have more! I've loved wasabi from the first moment I tried it.

Here's some pictures which perfectly describe how I felt when I had wasabi for the first time (do check out that link - its amazingly perfect and funny!).

So when KayKat of Cooking from A to Z, announced wasabi as this month's chosen theme for the Think Spice event, I immediately started my search for wasabi in Chennai. I finally did find a tube of the paste. I've had fresh Wasabi several times, and it doesn't compare to the paste, but, in a pinch, it's quite good.


Inspired by Kalyn, Coconut & Lime and Epicurean, I ventured out to make my own version.

Deviled Eggs with Wasabi

4 Eggs, hard boiled
3 tbsp Mayonnaise
1 1/2 tbsp Wasabi paste
1 tbsp Mustard (I used French Mustard)
3 tbsp Sesame Seeds, toasted
Salt, to taste


First boil the eggs, and set aside to cool. Peel them and cut in half vertically.

Scoop the yolks out and put them in a bowl with the wasabi, mayo and mustard. Mix to combine, making a thick paste. Add salt as needed.


Pipe or spoon the mixture into the egg whites. I scooped the mixture into a Ziploc bag, cut a tiny bit off the corner, and piped the mixture through into the egg whites.

(was trying to pipe and click at the same time!)

Garnish with roasted sesame seeds.


They were just delicious!! I've never made deviled eggs and have always wanted to try. The mixture had the right amount of kick with the wasabi.

For the Chennai folks: S&B Wasabi is available at Maison de Gourmet.