Rinku Bhattacharya's Blog, page 12

Rustic Lentil Parathas and Eco-Cooking

These lentil parathas have evolved over many years, to their current spicy delicious form. They originally started as an attempt to both use up leftover lentils and make something interesting for the kids. My children still love them. Well, I like them too. There is something so enormously comforting about well seasoned crisp flatbreads. With all the spices and seasonings they make a complete meal.

And we love parathas in all forms. Here are a few more parathas from this site,

Classic Alu Parathas – Potato Stuffed Parathas

Romanesco and Feta Parathas

Mint Parathas

Since I make these with leftover dal or lentils they turn out different every time I make them. They had originated when the kids meals well a lot of them were mass produced.  Well, once a week Rajni our helping hand used to mass produce this food.

And one of the staples was a large batch of dal. By the end of the week, the need to make that into something interesting was absolutely essential and thus my lentil parathas were born. The only thing that you need to watch when following my recipe is the moisture content. I usually make them with either these red lentils or this cholar dal. Now they both have very different degrees of soupiness so I adjust the flour accordingly.

Other than that, a few key spices and we are in the lentil paratha business. I finish these with a spice infused brush of olive oil. You can do this ghee if you wish. Just do not over do it. It is much like buttering bread. You want to be uniform but not overdo it.

And next time you have some leftover dal on hand, make lentil parathas. Believe me, you will thank me for the idea.

PrintRustic Lentil Parathas and Eco-Cooking

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: Makes 6 (8 inch) parathas or flatbreads

A very flavorful, sustainable and rustic dish pairing leftover lentil and whole grain flour.

Ingredients

2 cups of whole wheat flour (atta) plus extra for rolling.
3/4 cup of leftover lentils dal cooked any way
1 teaspoon salt or to taste
1 tablespoon of snipped thyme fresh or dried)
1 teaspoon whole cumin seeds
1 and 1/2 teaspoons crushed coriander
3-4 tablespoons finely chopped cilantro
Oil for frying

to finish
2 tablespoons olive oil
1 teaspoon amchur or lime juice
1 tablespoon finely chopped cilantro
1/2 teaspoon crushed red pepper flakes

Instructions

Place the flour/atta in a bowl. Add in the lentils, salt, thyme, cumin seeds, crushed coriander and the chopped cilantro and work in the mixture until well mixed. You should have smooth well mixed texture. If it is too dry add a little extra water, and if wet a little more flour.
Let the dough rest for about 30 minutes or so.
Break into lime sized balls (you should get about 8. Roll them out using extra flour into 7 inch circles.
Heat a cast iron pan and place the bread on the pan. Allow the paratha to heat through, and lighten and turn.
Cook for 1-2 minutes on the other side, and then add a little cooking oil, and cook lightly till crisp and brown, turn and repeat.
Remove from fire..
Mix the brushing oil, cilantro, amchur and red pepper flakes. Brush the parathas with this spice mixture before serving.
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Coconut and Ginger Simmered Black Beans

This lovely and simple recipe is cozy, easy and comforting. Perfectly cooked black beans simmer lightly in a few very simple spices, getting us perfectly flavorful and soothing Coconut and Ginger Simmered Black Beans. This has been my kind of weather. Crisp and cool. And, I am always happy when I get in some extra sleep hours during the week. Small ask, big difference. I know, I sound like some kind of a sleep commercial. But, all things being equal the outlook in our spice chronicles kitchen is happy.

Seriously however, the past week has been so cozy. Offering us the kind of evenings, you want to nestle together with a good book or even readable cookbook and a warm cup of chai or cider. Or whatever inspires those warm and cozy thoughts and comfort.

While I made this with pre-cooked (in the instant pot) black beans, you can do this recipe all together in the instant pot. Thanks to my meal planning hacks class, I had cooked black beans on hand.

This recipe has few ingredients that my vegan black bean makhani, but has a brightness in taste from the combination ginger and coconut milk. If you have a large non-reactive skillet, this can actually go into your oven and cook and simmer like any other casserole. So many different possibilities from one amazing base recipe. And then they all start with some gorgeous make ahead black beans. And yes, if you must you certainly can use canned black beans. After all, sometimes that is the way to go. Well, that is me and how I cook.

Life gives us enough things to stress out over, cooking should not be one of them. A couple of things here, since I threw some options at ya, let me clarify them just a bit.

Instant Pot All the Way: Start with the sauce as described, add in black beans (preferably soaked) and cook on 6 minutes of pressure with a natural release.

Stove Top with Uncooked Beans: Work in a heavy bottomed pot and simmer for at least 45 minutes.

Instant Pot, Cooked or Canned Beans: Work with the recipe as is. See notes for one pot.

Here is wishing everyone a wonderful week ahead, full of apples, pumpkins and all things comforting.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

PrintCoconut and Ginger Simmered Black Beans

Ingredients

2 tablespoons coconut oil
1 teaspoon whole cumin seeds
1 tablespoon minced ginger
1 teaspoon red pepper flakes
3/4 cup diced tomatoes (can be canned)
1 cup of cooked black beans
3/4 cup coconut milk
1/2 cup water
1 teaspoon salt or to taste

To finish
Fresh lime juice
Dried fenugreek or mint leaves
1 teaspoon garam masala powder

Instructions

Pre-heat the oven to 350 degrees.
Heat the oil in a large (non reactive skillet) or Dutch Oven. Add in the cumin seeds and wait until they sizzle. Add in the minced ginger and cook for about 30 seconds.
Add in the red pepper and tomatoes and cook until the tomatoes soften a little about 3 minutes.
Add in the black beans and coconut milk and bring to a simmer and stir in the water and salt. Cover the skillet and place in the oven and let it cook undisturbed for about 45 minutes.
Remove from the oven and stir well.
Sprinkle with lemon juice, dried fenugreek leaves and the garam masala and serve with a side of rice or flatbreads.3.1https://spicechronicles.com/coconut-and-ginger-simmered-black-beans/

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Bhindi or Okra Jhalferazi – Stir Fried Crisp Okra with Potatoes

 This dish has several names and close cousins –Bhindi Masala or Bhindi Do-Piaza come to mind. But today I am talking Bhindi Jhal Ferazi.  After doing this in many authentic steps for a class I never made it again. After several layers of simplification I offer you a sheet pan/air fryer version,

A Jhal Ferazi, is a stir fry of Anglo-Indian origin. Common ingredients include the potatoes, onions and bell peppers. Very simple and essential spices. In my version, everything is tossed onto a sheet pan or an air fryer tray and then baked.

And you know what, I even used whole frozen okra. Yes, I went there. So, now you have two version of this very flavorful dish.

 

The important thing to realize, is that to really get the right impact of a dish is to find the crisp and tender pods of Okra. So, in essence this really is a late summer deal. I had stopped by Queens, earlier last week and was able to pick up some great green pods. I shall not even like to imagine where these vegetables come from at this time of the year. The things I do for my classes.

And since the original, I have found these amazing tender baby frozen okra pods. Times and life changes. Once upon a time, I would never really work with frozen okra. Well, in addition to better options in the market, I find they work well with the air fryer or sheet pan.

Two steps, one pan and 20 minutes! And, most of those minutes are hands off.  And This dish is best served with flat breads and or if you are feeling indulgent, eat them with crisp puris like we did in class.

PrintBhindi or Okra Jhalferazi – Stir Fried Crisp Okra with Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4

A beautiful medley of okra, potatoes and bell peppers.

Ingredients

1 pound about 25 to 30 frozen baby okra pods (see note)
1 medium sized potato cut into wedges
2 cloves of garlic minced
2 shallots or 10 baby onions quartered
1/2 bell pepper thinly sliced
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon red cayenne pepper
2 to 3 tablespoons oil
1 tomato quartered
1 teaspoon garam masala
2 tablespoons chopped cilantro
2 tablespoons lemon juice, squeezed

Instructions

Remove the tops of the baby okra and set on paper towels while prepping the remaining vegetables.
Turn the oven to 425 degrees or the air fryer to 400 degrees. Note, you may need to do this in two batches in most air fryers.
Toss the okra, potatoes, garlic and onion with the bell pepper, turmeric, salt, and red cayenne pepper and the oil.
Toss with the oil.
Line a sheet pan or air fryer tray with parchment and spread the mixture and cook for 12 minutes.
Remove and give it a good stir, the okra should be still quite soft especially if using frozen okra.
Add in the tomato and cook for another 10 minutes. At this point parts of the orka should be crisp and the potatoes should be soft.
Finish this with chopped cilantro and lime juice.

Notes

You can also use good quality frozen okra for this recipe.

3.1https://spicechronicles.com/bhindi-masala-or-jhalferazi/

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Choley- Spicy Chickpeas-No Onion or Garlic version

So, here is another chickpea recipe. It is different from my favorite slow cooker chickpeas, and my super simple choley. This is dark and spicy choley cooked without onion and garlic. Saatvik and so super flavorful. And it is so much simpler done this way. The chickpeas cook with some very basic spices while the real magic happens with the dark and dry masala.  So, instant pot plus about 15 minutes of hands on time. Now the question you might ask is whether this site needs another chickpea curry. I mean you have the what I call the classic version and then this super simple version. Well, this one is special.

 

There in sometimes lies the beauty of Indian cooking. We can use the same ingredients and churn out magically different dishes. Just simple potatoes, we can make them several different ways. However, I do mean this recipe is special. It us all about the creativeness of the spices. They are roasted deep and resulted in a rich almost Umami flavor.

This is one of those recipes that look complex but is relatively simple if you have the ingredients and then this is where I come in. I have broken this down into simple manageable steps.

The smoky spices are tempered with the tangy crushed dried pomegranate seeds. I will warn you that those are absolutely essential for this dish. So yes, this is a traditional dish and does a nice balance of essential spices. Instead of the usual onions that you find in Punjabi variations of choley you find thinly sliced ginger.

My mother in law actually boils the ginger a little before slicing it into slivers. I find just using nice and young ginger, very thinly julienned works just fine.

 

Simple and satisfying. I have found this dish is one of those that are a hit with my husband’s family. Especially if I take the time to make them with crisp and freshly fried Bhatura. A match made in chickpea heaven. And just like that it is truly almost fall. I actually felt that amazing crispness in the air this morning.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Pick up a copy of my Instant pot cookbook Instant Indian  here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring!

PrintCholey- Spicy Chickpeas-No Onion or Garlic version

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 4 to 6 people

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A gorgeous dish of curried chickpeas that is deeply flavorful and comforting.

Ingredients

For the chickpeas
3/4 cup dried chickpeas, soaked overnight
1/2 teaspoon turmeric
1 teaspoons salt

For the Spice Base
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon black pepper
2 dried red chilies
3 black cardamoms (seeded)
3 to 4 cloves
1 medium size stick (about 2 inches) cinnamon
1 tablespoon dried pomegranate seeds

Finishing
2 tablespoons oil
1 teaspoon whole cumin seeds
1 medium tomato, finely diced
1 teaspoon salt or to taste
1 tablespoon julienned ginger
Chopped coriander leaves
Chopped green chilies

Instructions

Place the chickpeas in an instant pot with the turmeric and salt. Set this to 28 minutes and allow a natural release.
In the meantime on a small skillet add the cumin seeds, coriander seeds, black pepper, red chilies, cardamom seeds, cloves and cinnamon and roast until few shades darker and very fragrant. About 4 minutes. Place the roasted spices with the dried pomegranate seeds in a spice or coffee grinder and grind until smooth.
Heat the oil in a large pot and add in the whole cumin seeds and wait until they sizzle. Add in the tomato with the roasted spice blend and stir for about 4 minutes. Add in the chickpeas with 1/2 cup water and the salt. Let the chickpeas simmer stirring lightly for about 10 minutes. The mixture will darken and the sauce will become thick and clingy.
Garnish with the ginger and coriander leaves and chopped chilies.

Notes

The chickpeas do need to be soaked overnight and you can used canned chickpeas.

3.1https://spicechronicles.com/choley-spicy-chickpeas-no-onion-or-garlic-version/

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Cardamom Bread Pudding with Figs, Walnuts, and Honey

Figgy Pudding on your mind? Why not? Except, this is a gorgeous bread pudding with figs, walnut and honey. Warm soothing and so comforting! And it puts all the fresh figs that I have been getting to good use. If you know me by now, anything that I get I cook with. And fresh figs are just such an amazing treat! As with everything else, our little fig tree has matured and is in all its bounty this year. Every day for the past week we have been getting at least 20 figs. Enough to enjoy fresh and then cook with.

Bread puddings have a special place in my heart. They remind of the ones I grew up with. My grandmother used to steam them. In fact, her recipe is what I have in The Bengali Five Spice Chronicles. Speaking of the same, you MUST check out my new version 2.o. It has so much more, new recipes, new pictures and all kinds of good stuff.

Just wholesome, like this super easy bread pudding. So, the easiest way to make this is to do this in an oven. I do not even do the water bath thing. It can also be done in the instant pot. You will get a moister result. So both good. One of those recipes that is guaranteed to be a win win.

This version is sweetened with cardamom and honey so the general sweetness is deeper and richer. Spooned and served warm it is a comforting sort of softness that is rich and seductive. In keeping things simple, the custard base just uses half and half and eggs. The use of half and half dispenses with the need to add butter or any other fat.

For best results,

Use that pinch of freshly ground cardamomDo not skip the soaking of the milk and bread.For variations – play with the flavor (nutmeg and or vanilla are all good options) and swap with any soft fruit of your choice.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group. Of course Instant Indian my new Indian Instant Pot Cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.

PrintCardamom Bread Pudding with Figs, Walnuts, and Honey

Ingredients

1 and 1/2 cups half and half
3 eggs
1/2 teaspoon freshly ground cardamom (about 8 pods)
1/2 cup honey
Butter to grease the pan
2 cups of cubed stale bread cubes (use whatever you have on hand regular, challah, its all good)
1/4 cup golden raisins
1/4 cup chopped walnuts
20 fresh figs quartered

Instructions

Beat the half and half, eggs, cardamom, and honey until smooth.
Grease a baking or steaming pan.
Place the bread cubes into the pan and stir in the raisins, walnuts and most of the figs. Save some for the final garnish.
Pour the milk mixture over the bread cubes and let it rest for 15 minutes.
If baking, place in a 350 degree oven and bake until set and pale golden about 35 minutes.
If using the instant pot, place 2 cups of water in the pot. Cover the pan with the bread mixture and place over a trivet in the pot.
Cover and set to 20 minutes of pressure and allow a natural release.
Scatter the remaining figs over the bread pudding and enjoy warm.
3.1https://spicechronicles.com/bread-pudding-with-figs/

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Cashew, Pineapple and Basil Fried Rice with a side of grattitude

This Cashew Pineapple and Basil Fried Rice is my new favorite thing. With tangy pineapple, fresh and fragrant basil and a rich crunch from cashews it is difficult not to love. And, a great way to use up fresh and sweet tasting shrimp. Last month, I wanted to try one of those daily grattitude things. I realized two things – an attempt at trying to remember how lucky I have been does cultivate a sense of grattitude and it does not have to be new thing every day.  Indeed, with the girl starting school and things settling down at work and everyone still healthy at home we have a lot to be grateful about.

There is something that is a lot of fun, for me anyway about pairing and cooking fruit is savory ways. My excitement with being back in NYC has led me to ditch home packed lunches. However, money aside, home food is just a little bit healthier. I have even bought myself one of those compartmental lunch boxes to inspire myself. But, what did break the streak of tempting street carts was this fried rice. And it put all my summer basil to very good use.

Life has its own ways of working itself out.  Sometimes in ways that we least expect it. After being so homebound, I am looking forward to getting out to Denver for a work trip. Remember those? Probably what I really hope that I can swing and manage is to get to India early next year. I had hoped to have my mother here, unfortunately I do not see much end in sight with that.

We have my MIL here for a few weeks as see gets eye surgery done. Again, I am grateful that treatments for complex ailments like hers are around. Once upon a time such things would be unthinkable. So here is to a nuanced fried rice with a side of grattitude.

PrintCashew, Pineapple and Basil Fried Rice with a side of grattitude

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 4 to 6

A fresh and flavorful take on fried rice the flavors are simple and vibrant.

Ingredients

4 tablespoons oil
2 eggs
1/2 teaspoon salt
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 pound shrimp, shelled and deviened
1 tablespoon crushed red pepper flakes
3 tablespoons fish sauce divided
1/2 cup toasted cashew nuts
1/2 cup fresh pineapple cubed
1 and 1/2 cups rice (2 to 3 days old)
3/4 cup chopped basil

Instructions

Heat I tablespoon oil in a large wok. Beat the eggs with the salt and scramble the eggs.
Heat the remaining oil and add in the ginger and garlic. Add in the shrimp and red pepper flakes with 1 tablespoon of fish sauce and stir until the shirmp turns pink.
Add in the cashews and pineapple and the rice and stir well.
Stir in the remaining fish sauce and the basil.
Serve hot.3.1https://spicechronicles.com/cashew-pineapple-and-basil-fried-rice/

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Perfect Spicy Chickpea salad and working through transitions

This perfect Spicy Chickpea salad is a great protein packed option  for a wholesome meal. I made this recently for the young lady on her last week at home. This sounds so foreboding, but, as the reality of life goes it is a usual transition of life. I feel a little older and sadder.  A new journey begins and I as a parent feel satisfied that I can check one more item off the list. I have work related transitions that I am also getting settled into.

Sometimes recuperating from a chaotic situation takes a little time. A sense of strange inertia clings to the chaos. I even feel myself searching for vestiges of the chaos. Wondering, where it might be.

Maybe a little feeling of why it is difficult for people to get out of a dysfunctional situation. I have more free time on hands. But, still trying to arrange it in a way that makes the most sense.

So back to my spicy chickpea salad. One inspired by my meanderings in the Southwest. Chancing on one of the best breakfasts that we enjoyed.  Well, there I saw a chick pea sandwich. I did not really try it, but its memories helped me create this one. It has a rather Mediterranean feel. In an olives meet sriracha sort of way.

But, seriously if you take the slightly extra time to make your own chickpeas, well, that is what that instantpot is for. You can make them nice and soft and you will meet your next new super healthy and satisfying salad. Over toast or anything else good, it tastes so good you might just say good bye to anything else.

As a bones this keeps well in the refrigerator and even tastes even better the next day. It is all about giving the garlic and the lemon some time to connect and spend some quality time together.

PrintPerfect Spicy Chickpea Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: Serves 4 to 6

A wholesome easy to put together chickpea salad.

Ingredients

1 and 1/2 cups cooked chickpeas
1/4 cup tahini
1/4 cup extra virgin olive oil
2 tablespoons lime or lemon juice
1 tablespoon sriracha or to taste
1 and 1/2 teaspoons salt
1/2 red onion, finely chopped
2 cloves of garlic, minced
1/4 cup chopped cilantro
1/4 cup black olives, thinly sliced

Instructions

Mash the chickpeas leaving some texture. If you are cooking your own chickpeas, cook them a little soft so that you can mash easily with a fork.
Add in the tahini, olive oil, lime or lemon juice, sriracha and salt and mix well.
Stir in the red onion, garlic, and cilantro. Lastly stir in the black olives.
Use in sandwiches or any which way you like.

Notes

The cook time includes the time to cook the chickpeas but is mostly done unattended in the instant pot.

3.1https://spicechronicles.com/perfect-spicy-chickpea-salad-and-working-through-transitions/

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Fragrant Chicken Hominy Soup

This fragrant Chicken Hominy soup is perfect anytime you want a hug in a bowl. Comforting and easy to put together, it gets done in your instant pot while you tend to all the cares of the world. The fragrance in this soup comes from summer herbs, loads of lime, cilantro and hatch peppers.  I am on a classic hatch pepper kick.  And if like me you did not know what the fuss was about, try them and you will learn.

So what exactly are hatch chili peppers?  Hatch peppers are medium to somewhat spicy peppers that are a native of the hatch valley region of New Mexico. Their unique flavor, and selective location make them a much coveted item. I am blessed this year, to have secured two batches of these beauties. I picked some up on our recent trip to the Southwest.  And then my friend Robert Schuller from Melissa’s produce was kind enough to send me some. I have made three interesting things that I think are worth sharing. Of course, me being me, this is the most recent of my escapades.

Well, one a super rainy day, this kind of just made itself.  I am still adjusting to changes and a new routine. But, as they say the show must go on. Even with all the rain outside, I find the rain calming. It is just what I need to get back to my blog. Cooking up and sharing fun things along the way.  If you are nice enough to follow my scribbles and stories hopefully you will be happy to see me back.

After the rain gives way, I get ready to welcome another back to school season. The second last one, as the baby boy breezes through school. I am grateful that the children can go out into the world. Much as I love them in the house, I know that the best place for them is out and about.

A few things about the recipe,

It is a got idea to pre-soak the hominy, unless you are trying to use canned.This recipe does not take much hands on time, but do allow the instant pot to work its magic and cook naturally.If you want to do this on the stove top, just increase the amount of water and cook this in a Dutch oven.The flavors of this recipe are comforting. If you like them, you might want to give this posole a try.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Pick up a copy of my Instant pot cookbook Instant Indian  here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring!

PrintFragrant Chicken Hominy Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4 to 6

A comforting and wholesome soupy stew that is perfect for a rainy day meal.

Ingredients

3 tablespoons olive oil
1 medoim sized red onion, chopped
2 cloves of garlic minced
3/4 cup chopped medium hatch chile peppers (can be subbed with poblano peppers)
1 tablespoon minced basil
1 teaspoon chopped thyme
1 teaspoon chopped oregano
1/2 cup dried hominy soaked overnight
2 chicken thighs, skinless and boneless
1/2 cuo fire roasted canned diced tomatoes
2 carrots peeled and diced
1 medium sized potato, cut into small pieces
1 and 1/2 teaspoons salt
3 cups water
2 limes, halved
2 tablespoons chopped cilantro

Instructions

Turn the instant pot into saute mode. Add in the oil and heat for 2 minutes. Add in the chopped onion and garlic and stir well.
Add in the hatch peppers and cook everything for 4 minutes, until the onions soften and the mixture is fragrant.
Add in the basil, thyme, oregano and the hominy
Add in the chicken and stir and cook for about 2 minutes to mix in the flavors.
Add the tomatoes, carrots, and potato, salt and water.
Cover and set to 12 minutes of pressure and allow a natural release.
Remove the cover and squeeze in the juice of 1 lime and stir in the cilantro.
Serve with additional lime on the side.3.1https://spicechronicles.com/fragrant-chicken-hominy-soup/

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Carrot and Beet Halwa Bites (Vegan)

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A carrot halwa makes the perfect festive dessert. Layers of rich flavor created by thickening milk and then finishing it off with ghee. I wanted to keep the richness but cut down on time and the richness. And thus evolved these Carrot and Beet Halwa bites. Quicker and wholesome, they make the perfect sweet treat or snack. This recipe is vegan, but, most people when tasting it either cannot tell or insist it is every bit as good. A halwa in the Indian kitchen is a lush and rice tasting dessert made with pureed seasonal vegetables cooked in milk down to a pate like texture. A halwa is great served either warm or cold.

The good news about my halwa,

It needs less than 30 minutes of cooking time.created with coconut milk, walnuts, beets, carrot, sugar and cardamoms. So yes, just six ingredients.

And what binds the halwa together and creates a rich and dense texture is walnuts. A healthy nut, in fact, research research suggests walnut consumption may be associated with improved cognitive function. The magic here is that when ground, the soft texture blends in beautifully into the halwa and creates the rich and dense texture associated with a good halwa. Thanks to the generous dose of  plant-based protein (4g/oz) and fiber (2g/oz) in the nuts you a small halwa bite will keep you satisfied and makes the perfect snack.

You can use any combination of beets and carrots in this recipe. Depending on the combination used, the halwa will range in color from orange to orange red. Use one of both vegetables in this halwa, it is flexible.

A note on the use of cardamom, it is generous in this recipe. However, since the overall halwa cooks for a lesser period this is important. And when you snack on these deep rich halwa bites, you will have a difficult time believing that they are actually super good for you.

The halwa bites are freezer friendly, so make a double batch and freeze them if you so choose.

PrintCarrot and Beet Halwa Bites (Vegan)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6

Serving Size: 2 squares or balls

An easy and healthy take on carrot halwa that also happens to be vegan.

Ingredients

2 medium sized beets
2 medium sized carrots
1 and 1/2 cups (about 1 regulars sized 15 oz. can) of coconut milk
8 cardamoms, gently crushed
3/4 cup of cane sugar
1 cup of whole walnuts (about 8 oz)
Whole walnuts and coconut flakes to garnish

Instructions

Peel the beets and the carrots and place in a food processor with 1/4 cup of coconut milk. We want a smooth almost puree like texture.
Place the carrots and beets in a large skillet and most of the remaining coconut milk. Leave a little to use if needed to deglaze and loosen the mixture if needed.
Simmer for about 10 to 15 minutes, the mixture should form a smooth mass and the coconut milk should be completely absorbed.
Add in the sugar,
In the meantime place the whole walnuts in a nut or spice grinder and grind into a powder. Alternately, crush very finely using a rolling pin.
Stir this into the carrot mixture. This should get absorbed quickly and the mixture should tighten. Cook for 3 to 4 minutes until the halwa starts leaving the sides of the skillet.
Allow the halwa to cool and shape into balls. Top with a little coconut and whole walnuts.
Alternately, place in a square container and chill for a couple of hours and then cut into squares.3.1https://spicechronicles.com/carrot-and-beet-halwa-bites-vegan/

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Chotpoti – Spicy White Pea Medley and Bengali 5 Spice

Chotpoti is an interesting spicy medley from the Bangladeshi side of the Bengali table. The interesting thing about Chotpoti is that I first tried it at the Bronx Night Market. I was mesmerized by the party in my mouth. Tangy, smoky, crispy and Bengali! The flavors in Chotpoti are bold.  And it is the last recipe for the new expanded version of my Bengali Five Spice cookbook. Also, how I survived the pandemic without going crazy! But, seriously folks I am so excited about the over 60 new recipes and lots of other goodies in the new version.  Something for everyone much like chotpoti.

I will warn you that the basic spice mix is spicy. In fact, the word Chotpoti in Bengali means zesty.  Now this being said, since I make my own spice blend, you can add just one dried red chili to tone down the heat a little.

Of course as with a lot of things, my chotpoti is simpler and a little more accessible. I also top my version with crushed potato chips instead of crushed puchka shells. Well, I am not trying to be funny, it is what I have more readily available on hand.

Hope alone, today is turning out to be a topsy turvy sort of day.  I have managed to lock my new stove. Thank goodness there is the instant pot. Other than that, I repotted some plants and enjoyed the absolutely spectacular summer day. Honestly, this is how New York summer used to be. Not sure where the insanely hot 90 degree days have emerged from. I am relishing the quiet of the house, but also missing my kit and caboodle. Well, that is always the thing. We tend to want it all.

A note on this dish. The white peas are readily available in most Indian stores and sold as white vatana. In a pinch you could make this work with chickpeas.

Happy Sunday all. And to check out Bengali 5 Spice version 2.0.

PrintChotpoti – Spicy White Pea Medley and Bengali 5 Spice

Prep Time: 8 hours

Cook Time: 45 minutes

Total Time: 8 hours, 45 minutes

Yield: Serves 6 to 8

A spicy tangy Bengali white pea medley that is makes for a wonderful recipe for a crowd or lighter family meal.

Ingredients

For the chotpoti spice blend
2 dried red chilies
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
1/2 teaspoon panch phoron
1 teaspoon black salt

For the Base
3/4 cup white peas (vatana) soaked overnight
2 teaspoons salt
1 medium to large potato
1 or 2 eggs
1/2 red onion, finely chopped
1 small cucumber chopped
2 tablespoons tamarind pulp or lime juice
2 tablespoons chopped cilantro
1/4 cup lightly crushed potato chips

Instructions

Dry roast the spices for the chotpoti spice blend for about 2 minutes until the spices smell aromatic. Grind to smooth powder and set aside.
Place the soaked white peas with 3/4 cup water and half the salt in the instant pot. Add in the whole potato and egg and set on 3 minutes high pressure. Release the pressure after 5 minutes. Remove the eggs and potato. Drain any excess water from the peas.
In a bowl peel and chop the potatoes and eggs into small pieces.
In large mixing bowl add the peas, the spice mix and mix well. Add in the red onion, cucumbers, tamarind pulp and remaining salt and mix lightly.
Sir in the potatoes and egg. Check for seasonings.
Sprinkle with the chopped cilantro and top with the crushed potato chips just before serving.
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