Rinku Bhattacharya's Blog, page 66

Anglo Indian Shepherd’s Pie

The challenge of a high stress world, is sometimes you get caught on the wrong side of things. It is times like that when you reach out for comfort food – food, such as macaroni and cheese, soft and comforting bowls of lentils and one of my mashed potatoes, and when life gives you a bunch of leftover mashed potatoes Anglo Indian Shepherd’s pie.

Anglo Indian cuisine, takes your classic favorites, such as a nicely perfected roast chicken and adds a dose of spice to it, takes your leftover ground lamb with peas, as in keema mutter and whip up an Anglo Indian Sheppard’s Pie that promises you a dish that is nothing short of ultimate comfort. This version, actually uses a lot of winter vegetables, and if you want to go veggie with this just swap out cooked quinoa and mushrooms instead of the meat. I promise you it will work.

The first time I made this, it was with a Thanksgiving basket from Hilltop Hanover, speaking of which I have been missing the farm and I am excited about the possibilities of spring and some amazing classes that we have planned, check out the calendar and do sign up.

Wedges of this delicious pie, will be colorful veggie filled goodness. Just what you will want in these cool almost spring days. Even as I write this, I cannot help observing that Spring is on it’s way, Spring brightens and adds a small amount of punch to even the darkest day, it helps you reconstruct a dance somewhere in that lonesome corner of your heart that is just feeling a little shriveled because of the worries of the world. Wondering, about the question of the day, what other than food can cheer up and lift up a droopy heart?

In a week that is already so cluttered with challenges, there has been nothing but good news from the kid’s universe. Deepta has been accepted to her private school of choice, even without an interview because of her high scores. In turn, Aadi’s Robotics team has been selected to move up to an international level, heading all the way to Fayetteville, Arkansas. Who knew? I am trying to see if I can squeeze in a day trip to Little Rock, to visit the Presidential Library of one of the best presidents of our times.

PrintAnglo Indian Shepherd’s Pie

When I first tasted this dish, I was unaware of its more traditional cousin, the cottage or shepherd’s pie; it had simply been presented to me as pie. I fell in love with this deep, seductive version, which offers layers of pure indulgence and flavor. The flavorful mashed potato topping, scented with garlic and rosemary, adds to the magic of this deep and flavorful dish.

My filling has loads of vegetables and can very easily be transformed into a vegetarian dish by swapping the meat for finely diced shitake mushrooms

Ingredients

For the mashed potato topping:

4 medium-sized Yukon gold potatoes
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon fresh minced garlic
4 tablespoons sour cream or Greek yogurt
1 tablespoon freshly minced rosemary
1/2 cup grated Parmesan cheese
1 cup broth or low-fat milk
Chopped chives

For the filling:

2 tablespoons oil
2 medium-sized onions, diced
1 tablespoon freshly grated ginger
1 large stick cinnamon
6 to 8 cloves
3 to 4 pods cardamoms
1 medium-sized sweet potato, diced
2 medium-sized carrots, diced
2 medium sized beets, diced
1 cup ground turkey or lamb (about, 8 oz)
1 teaspoon salt (or to taste)
1 cup tomato sauce
1/2 cup port wine
1 teaspoon red cayenne pepper
1 tablespoon all-purpose flour
1 tablespoon finely chopped chives

Instructions

1. Cut the potatoes in half and boil in plenty of salted water until they are soft but not mushy. Cool and peel the potatoes and place in a mixing bowl.
2. Heat the olive oil and butter in a pan and add in the minced garlic and cook until fragrant.
3. Pour the seasoned oil over the potatoes, then mash.
4. Mix in the sour cream or yogurt, rosemary, Parmesan cheese and broth and mix in until smooth. Set aside.
5. Preheat oven to 350 F.
6. Heat the oil for the filling and add in the onions and ginger and saute for 5 to 7 minutes, until soft and wilted.
7. Place the cinnamon, cloves and cardamom in a spice bag if desired and combine with the sweet potato, beets, ground turkey or lamb and salt. Mix well and cook until the meat is no longer pink.
8. Add in the tomato sauce, port wine and cayenne pepper and cook for 15 minutes, or until the sauce is about half the original volume.
9. Stir in the all-purpose flour to thicken further.
10. Pour this mixture into a casserole dish (I find a loaf pan works well) and top with the mashed potatoes.
11. Bake for 30 minutes or until the topping is beginning to turn golden.
12. Remove from the oven, garnish with chives and serve.

Notes

For a vegetarian version, replace the meat with 1/2 cup chopped mushrooms and 1/2 cup quinoa

3.1http://www.spicechronicles.com/anglo-indian-shepherds-pie/

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Avocado Toast – Seven Spoons Review and Giveaway

Before I start with a cliched, “Avocado Toast, where have you been all my life?”

Can I confess, to another later book review? Well, this one I will confess was not as instantly a part of my system as the Kitchen Gypsy, but then again if you are Seven Spoons written by the fame Tara Brady of the Seven Spoons blog, it just might not matter.

Well to keep it simple – this girl can write and cook. Write almost as well, if not better than she can cook, an if you indulge with a comment, you might win my copy of the Seven Spoons book. A beautiful sturdy hardcover filled with beautiful recipes and lovely illustrations covering her eclectic heritage and inspiring today’s recipe for avocado toast made in honor of my darling daughter’s 13th birthday.

That less than seven pound bundle of joy, enters her teen years, well almost and mom had to get up and come up with something sort of close to a breakfast, and inspired by the book’s recipe, I cobbled up a creation something close to good stuff, the entire family loved it and I almost felt trendy.

I mean, I made something that graced all those cool windows in the city, the stuff I sort of sometimes turn my nose up at, but with the right seasoning and flavors becomes something lovely and gorgeous, with minimal, OK, make that relatively minimal effort, all for the cause of super mother hood. I have to confess, if that super part related to the work – 2016 just might be the year when I would oh so yearn to toss the super aside and settle for just plain old motherhood.

Why don’t I? That my friend I shall save for another recipe on a different day, but let us just say, money has something to do with it. For today, let us just stick to some really flavorful avocado toast.

PrintAvocado Mango Toast

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

A beautiful and wholesome recipe for sweet, savory and tart avocado toast.

Ingredients

2 firm but ripe avocados
1/4 teaspoon red cayenne pepper
1 teaspoon salt
2 tablespoons lime juice
4 tablespoons diced fresh mango
4 slices whole grain toast
2 cloves garlic
2 tablespoons good quality extra virgin olive oil
2 tablespoons chopped cilantro
1 teaspoon sumac

Instructions

Peel the avocados, slice the avocado and place the second avocado in a mixing bowl and mash wiht the cayenne pepper, salt and lime juice.
Mix in half the diced fresh mango.
Place the toast in a toaster and toast to desired crispness.
Cut a clove of garlic and rub onto a slice of toast and drizzle with the olive oil.
Spread with the mashed avocado mixture and top with the sliced avocado.
Finish all the bread pieces and assemble on a serving dish.
Sprinkle with the remaining mango, chopped cilantro and the sumac.
Enjoy freshly made.3.1http://www.spicechronicles.com/avocado-toast-seven-spoons-review-and-giveaway/

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Oatmeal Raisin Coconut Cookies and a review of Kitchen Gypsy

 I have bags of these beautiful chewy Oatmeal Raisin Coconut Cookies, ready to go as the teams face off for the second round of the robotics competition.

To tell you about the cookies, I have to tell you about a cookbook – one of my new favorites, Kitchen Gypsy by Joanne Weir.

I received my review copy just before I was heading to India, and then began pouring over this beautiful book in early January. For me to get to the point of actually reviewing a book, I have to live with it for a while, stare at it and only when it truly becomes a part of my world, do I feel comfortable reviewing it.

The writing is engaging, almost making you want to pack a suitcase to join the author on her next travels to visit markets near and far. Joan Weir’s journey will take you from Joan’s childhood memories complete with her grandfather’s recipe for classic buttermilk biscuits and chicken salad to more exotic offerings such a lavender lime soufflé often beautifully illustrated with photographs, the head notes offering you classic insights into the author’s food journey. Once you crisscross New England to Spain, return to California by way of a few classic New York food experiences, you will begin to understand what being a Kitchen Gypsy is all about.

I tried a few recipes, but what really worked for me was the oatmeal raising cookie recipe. I have been looking for a good oatmeal raisin cookie possibly forever, and the one from her book caught my attention, most because it was all about oats. The modification in the recipe was really for a purpose and it stuck.

My daughter wanted to take this for a class party they were having for their social studies teacher who loves coconut and she wondered if these cookies could work with coconut. Adding 1/2 a cup of coconut, seemed to transcend them to a different level. We have also, stuck to a softer moister version rather than a very crisp variation. If you want it crisper all we need to do is to increase the cooking time by a few minutes. Here is wishing you a happy week ahead, I shall fill you in on some wonderful cooking and life events as the week goes by.

PrintOatmeal Raisin Coconut Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Yield: Makes 3 dozen cookies

A beautiful chewy recipe for oatmeal raisin coconut cookies adapted from Kitchen Gypsy by Joanne Weir.

Ingredients

1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter (at room temperature)
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, whisked
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats (I used the Trader Joe's variety)
1 cup raisins (or 3/4 cup raisins and 1/4 cup cranberries)
1/2 cup shredded unsweetened coconut

Instructions

Pre-heat the oven to 350 degrees.
Grease a large baking sheet and set aside.
In a small bowl, sift together the flour, baking soda and salt. Set aside.
Using an electric beater, beat the butter and the sugars in a mixing bowl until pale and well mixed. Add in the egg and the vanilla extract.
Mix in the oats and beat will. Stir in the raisins and shredded coconut.
Drop tablespoons of the dough about 2 inches apart and pat down to let the dough flatten.
Let the cookies cook for about 12 minutes until light golden around the edges. Let the cookies cool on the baking sheets for about 5 minutes before removing them and cooling them completely on a wire tray.3.1http://www.spicechronicles.com/oatmeal-raisin-coconut-cookies-and-a-review-of-kitchen-gypsy/

 

 

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Potato Bravas – My favorite form of Tapas

What a weekend, and by all standards a perfect one for showcasing these Potato Bravas, the result of a sponsored post by the US Potato Board in partnership with Honest Cooking.

Work continues to be busy and intense making me appreciate the peace of the kitchen when I can enjoy it as well as the pleasure of cooking for the brood on weekends more than usual.

This recipe is one of my favorite forms of a tapas, and like most recipes I add a little more shall we say zest to the sauce. Potato Bravas loosely translates to fierce or bold potatoes. Speaking of potatoes, I LOVE potatoes and possibly my favorite varieties are red skinned potatoes and classic Yukon golds and yes, in this dish I usually use Yukon Golds.

This dish comes together beautifully with spicy homemade tomato sauce, drizzled with homemade aioli. And, do not think of subbing mayonnaise for the aioli, I shall talk and rhapsodize about aioli on a later day, but fear not that day shall come.

Just a note, this recipe without the aioli is acceptable, I cannot in good conscience tell you that it is just as good, but without the aioli it becomes a peaceful vegan recipe, something that a lot of you ask me for.  So, before we get to the recipe we need to get clear on the takeaway, if using aioli make it yourself and do not try to bake the potatoes.

Even as I write this, I realize that this just will end up being a post on the darker side of life.Beverly, my adopted mom the one who has seen me through those confusing and conflicting early years of adulthood, bad men and getting settled is very ill. At 91, it is unlikely that she will make it much longer.

Some posts are just that way, maybe it is just meant to coincide with my first memories of tapas in Madrid, moody, lively and just delicious. This dish is not meant to be rushed, it is something I often enjoy on Friday evenings with the husband or with very special company.

PrintPotato Bravas – My favorite form of Tapas

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A beautiful recipe for a classic tapas - Potato Bravas. This is my go to recipe when I want comforting indulgent party fare.

Ingredients

!For the Potatoes
3 medium sized potatoes (such as Yukon Golds)
Oil for frying
! For the aioli

1 clove of garlic
2 tablespoons fresh lemon juice
1 egg yolk
1/2 teaspoon salt
1/2 cup extra virgin olive oil

For the Quick and Spicy Tomato Sauce

3 tablespoons olive oil
1 medium white onion, diced
2 to 3 cloves of garlic minced
1 teaspoon powdered cumin
1 teaspoon smoked paprika
4 medium sized very ripe tomatoes coarsely chopped
1 large spicy red cayenne pepper, chopped
1 teaspoon salt or to taste
1/2 cup water
Lots of cilantro or parsley to garnish

Instructions

Boil the potatoes in plenty of water for about 10 minutes, until somewhat soft but not cooked through. Remove the skin and cut into cubes and dry thoroughly.
In the meantime, mash the garlic clove and mix with the lemon juice and beat in the egg yolk and salt. Mix in the olive oil a few drops at a time and beat well, but do not over beat. Continue this process with patience, until the mixture thickens and gets a rich and creamy sauce like texture.
Add in just enough oil to let the mixture emulsify, and set aside. This dish does not need a very thick aioli.
Once the aioli is done, heat the olive oil for the tomato sauce and add in the white onion and minced garlic and cook for five to seven minutes until the onion is soft and beginning to turn pale golden.
Add in the powdered cumin, smoked paprika and the tomatoes, cayenne pepper and the salt and cook for 8 minutes. Stir in the water and cook for 3 to 4 minutes and set aside.
Set the sauce aside.
Place about 2 inches of oil for frying in a skillet, and heat for about 5 minutes. Add in the cubed potatoes and fry until crisp and golden.
To serve and assemble, place a little of the tomato sauce on the plate, add the crisp potatoes over the tomato sauce.
Drizzle with the aioli and garnish with the cilantro or parsley and enjoy!
3.1http://www.spicechronicles.com/potato-bravas-my-favorite-form-of-tapas/

 

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Classic Chocolate Chip Cookies on a Chilly Day

Life is about moments and opportunities. These present themselves to me in the form of cancelled events, snowy mornings, generally spontaneous rather than than anything planned, but sometimes that is where the heart finds it’s morning and is refreshed.

This past Saturday, was one of those chilly snowy days, when I had a rescheduled activity and found myself home with Aadi with the Dad and daughter away, we decided to work on chocolate chip cookies to for a hostess gift. After all, how can one go wrong with one of America’s favorite cookies – yep most of us would agree that it is indeed number one.

To brave the super chilly temperatures, we stayed in what we call our cozy robes and entertained ourselves baking in the kitchen.

And, I am sure we would all have an opinion on texture, size and consistency. I thought it would be a fun experiment to read this with my son, I knew it would appeal to his scientific instincts.

We wanted crispy with a soft center and settled for tweaking the recipe with 1/2 teaspoon baking soda and 1/2 teaspoon baking powder, to offer us a crisp circled, soft centered cookie. Of course we also wanted a deeper hued cookie, so we tried baking it at a slightly higher temperature.

And to mix things up just a little, I dared not to use the classic Nestle Toll House cookie recipe as is, but instead used the recipe, swapped about 3/4 cup of the flour for almond meal from Trader Joe’s and used Trader Joe’s chocolate chips. The result was quite good, in fact, good enough to be sanctioned for the next round of the robotics competition. Well, the girls have sanctioned a cookie too, and I shall feature that soon as well, before as they say the proverbial hell breaks loose.

One last week and then we trade robotics for soccer and then we breeze through another year. Next month, we shall have a newly minted teenager in house, but I shall tell you about that next month post robotics when her moment in the sun arrives. For now, pour yourself a tall glass of milk and get in the mood for these chocolate chip cookies.

PrintClassic Chocolate Chip Cookies on a Chilly Day

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

A recipe for chocolate chip cookies, mostly following the classic Toll House recipe with a few variations.

Ingredients

1 and 3/4 cup all purpose flour
3/4 cup almond meal (I use Trader Joe's)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup (2 sticks butter softened)
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups (1 12 oz pack) chocolate chip morsels

Instructions

In a large bowl, mix together the the all purpose flour, almond meal, baking powder, baking soda and sea salt and set aside.
Pre-heat the oven to 375 degrees.
Place the softened butter in a mixing bowl and beat in the sugars until soft and creamy. I use a wooden spoon for this and find that it works perfectly fine.
Add in the eggs one at a time and mix well. Stir in the vanilla extract.
Gradually add in the dry ingredients and mix well to incorporate and mix well.
Stir in the chocolate chip morsels.
Drop rounded spoonfuls on a greased cookie sheet about 2 inches apart.
Bake for 9 minutes, turn off the heat and let them rest for 5 minutes and then cool completely on a wire rack.3.1http://www.spicechronicles.com/classic-chocolate-chip-cookies-chilly-day/

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Slow Cooker Pork Vindaloo

What a weekend! I was not able to get a bunch of things on that never ending to do list, this weekend all was well.

Dinner was a multi purpose slow cooker pork vindaloo, that I have done before. This gets done in the either in the slow cooker or the oven with fairly effortless and satisfactory results. Here is another slow cooker version, this one with tomatoes.

This was FLL round one weekend, and both the kids came home as round one champions.

I could not see my daughter in action as we had to split up and Anshul was the coach for the girls team. Well, all said and done the boy’s team had better food, some awesome veggie burgers that I have to learn to replicate before the season is over.

Yes, the cute little fellow holding his own with the older kids, is my baby boy! The entire team experience has been so positive for him. We all make such a difference by mentoring, coaching and learning as a team.

The experience has been one of growing for me and my boy, I have watched him emerge from a terrified child making his way to team that consisted of five other children all much older than him, to a comfortable person who actually holds his own in team presentations. Over the season, I have learned and refined the art of the practical family meal further.

In today’s recipe I use the classic vindaloo seasoning, and developed a slow cooker version. It gets better, I actually cook a curry and leave a large chunk which I then shred for tacos the next day. The curry finds favor with the father and the tacos work wonders with the kids. As for me, I am happy with both variations and happiest that I can get two meals on the table without much hands on effort. This recipe is a perfectly awesome fit for this burst of super chilly weather that we have been having.

Here is wishing everyone a great week ahead, may your days be delicious and your weeknight meals fulfilling and flavorful.

PrintSlow Cooker Pork Vindaloo

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

A wonderful slow cooker version of classic pork vindaloo, with an option for next day tacos.

Ingredients

3 tablespoons cider or malt vinegar
4 cloves of garlic
2 dried red chilies
1 tablespoon grated ginger
2 tablespoons of powdered cumin
1 tablespoon of powdered coriander
1 tablespoon garam masala
Salt to taste
2 pounds of cubed pork tenderloin (note: if like me you like to set aside some of the meat for tacos, cube half the meat and leave the rest as a chunk)
2 tablespoons
1/3 cup coconut milk
Chopped red onions and cilantro to garnish

Instructions

Place the vinegar, garlic, dried red chilies, grated ginger in a blender and blend until smooth.
Add in the powdered cumin, coriander, garam masala and salt and rub the pork with this mixture.
Let the mixture marinate overnight if possible.
Place the meat and the spicy coating in a slow cooker, add in the coconut milk slow cook for 4 hours.
If you have the chunk for tacos, carefully remove and set aside. This can be shredded as used at a later time.
Remove the cubed pork with the sauce and place in a serving bowl.
Garnish with chopped red onions and cilantro and serve with steamed rice.

Notes

There is an optional 24 hours needed if marinating the pork.

3.1http://www.spicechronicles.com/slow-cooker-pork-vindaloo/

 

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Triple Herb, Cumin and Winter Vegetable Chili

This dish is a chili by way of explanation, it could just as well be any other vegetable and bean stew from my Indian kitchen. The kind that never fails to bring a smile to my daughter’s face, I like to call it my triple Herb and toasted cumin winter vegetable chili – bright, light and very flavorful. If you are looking for a variation with red kidney beans, here is an interesting one from NYT.

Combining some ground meat with white or red beans is not uncommon, in this recipe I have used white beans and I have done my share of this dish using soy crumbles so it really is up to you to decide how you want to make it.

The daughter loves legumes just like me, her idea of comfort food is a simple flavorful stew with loads of soft beans, maybe with chunks of chicken or maybe sometimes just a plain and simple brown lentils soup with steamed rice.

I have reigned in the craziness this week at work, let us hope we can keep that way until we get to the robotics land. As I have mentioned the stakes are high this year, we have two teams on the run. have a document that needs to be wrapped up,  and my goal and hope is to do that over the holiday week, taking a day off.

It would serve two things, get me some down time and of course spend some quality time with the two young ones at home. By the way, stay tuned for a couple of cookie recipes, I have nailed two really neat recipes that I can add to my small stash of cookie recipes.

Down to this recipe, let me give you a few tips on getting a good turkey or faux meat recipe to work. The first premise here is do not cook the meat for hours, in this recipe I have created a deep rich base by actually cooking the beans and vegetables for a long time and later adding in the meat. Secondly, a lighter meat lends itself to lighter flavors and I do this by adding in the herbs and smoked cumin. So go ahead, cook up a potful and enjoy a warm and comforting meal.

PrintWhite Bean, Winter Vegetable and Root Vegetable Chili

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Serving Size: Serves 4 to 6

This dish is a chili by way of explanation, it could just as well be any other vegetable and bean stew from my Indian kitchen. The kind that never fails to bring a smile to my daughter’s face, I like to call it my triple Herb and toasted cumin winter vegetable chilli - bright, light and very flavorful.

Ingredients

3 tablespoons extra virgin olive oil plus 1 tablespoon
1 medium red onion diced
2 to 3 cloves garlic minced
1 cup of diced tomatoes (jarred with all the juice)
4 medium sized carrots, peeled and diced
1 medium sized sweet potato, diced
1 red bell pepper, diced
¾ cup dried white beans
4 to 6 cups of water
2 teaspoons whole cumin seeds
1 teaspoon salt or to taste
1 pound ground turkey or soy crumbles
1 tablespoon chopped oregano
1 tablespoon chopped thyme
1 tablespoon minced jalapeno peppers
¼ cup chopped cilantro
Sour cream, grated carrots and cheese to garnish

Instructions

Heat the 3 tablespoons of olive oil and add in the red onion and sauté until soft and sweaty. Add in the garlic and stir well. Stir In tomatoes, carrots, sweet potato and red bell pepper.
Mix in the white beans and the water.
Gently toast the cumin seeds until fragrant and aromatic and grind to a powder.
Stir in the ground cumin and the salt and cover and simmer for 3 hours, until the beans are fairly soft.
Heat the additional tablespoon of oil and add in the ground turkey or soy crumbles and stir for 4 minutes.
Mix in the oregano, thyme and jalapeno peppers with a little salt.
Stir into the simmering chili and cook for another 25 minutes, the key here is not to overcook the turkey as it tends to get tasteless.
Stir in the cilantro, serve garnished with sour cream, grated carrots and cheese.
3.1http://www.spicechronicles.com/triple-herb-cumin-winter-vegetable-chili/

 

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Coconut Lime Alu Gobi Soup (aka Creamy Curried Cauliflower Soup)

This beautiful creamy alu gobi soup, or curried cauliflower soup is a gorgeous soup, rich, tangy and full flavored…

It is also a soup with a secret. It is reworked from a prior night’s dinner or in other words it is a leftover makeover. It is made over from this slow cooker Alu Gobi recipe.

I do this pretty often, make a double batch of something and convert and reuse the leftovers, works like a charm. I get a head start on dinner and sometimes it is almost like a gift to myself. Actually leftover makeovers are a very Indian thing to do, think sandwiches stuffed with leftover subji and the 100 and one other variations that might exist. Yes, a new section is born, think leftover makeovers, something that I have been doing for a while and now think that I should actually start documenting them.

Last week included two retirement parties at work, one of which I actually had to arrange. I cannot help realizing how time is slowly passing by, while I certainly am not near retirement, there are more and more events on the older and wiser side of the world taking the place of baby showers and the like.

Well, back to the meal on hand, we all know its soup season, and today’s soup incorporates some planning and saved leftovers, to offer you a comforting and gorgeous meal that is perfect for any weeknight and even for that matter your favorite weekend meal with some freshly made flatbread such as a naan for good measure.

So, essentially what is needed here is 11/2 cups of leftover alu gobi, you can pick either this recipe or my all time favorite slow cooker version and the rest is all about having some fun. So, here we have the first leftover makeover recipe for easy dining.

PrintCoconut Lime Alu Gobi Soup (aka Creamy Curried Cauliflower Soup)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A simple wholesome soup made with an extra batch of leftover alu gobi or curried potatoes with cauliflower.

Ingredients

1 tablespoon coconut oil
1 teaspoon powdered cumin
1 teaspoon freshly group black pepper
11/2 cups of coconut milk
1/2 cup of water
11/2 cups of leftover alu gobi (curried potatoes and cauliflower)
1/2 teaspoon salt or more to taste
3 tablespoons of fresh lime juice (about 1 lime)

Chopped cilantro or mint and toasted almonds

Instructions

Heat the coconut oil and add in the cumin and black pepper and saute lightly.
Add in the coconut milk and the water and the leftover alu gobi and mix well.
Stir in the salt and simmer the mixture for 10 minutes.
Cool slightly and puree the soup until smooth, sprinkle liberally with the lime juice.
Place in bowls serve garnished with chopped cilantro, mint and toasted almonds.3.1http://www.spicechronicles.com/coconut-lime-alu-gobi-soup-aka-creamy-curried-cauliflower-soup/

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Samosa Tarts – Easy, Elegant and kind of healthy

The beautiful snowy weather, guaranteed a stay at home Saturday and a fierce craving for Samosas.  Feeling a little under weather, but on a quest to satisfy the craving, the Samosa Tart was born.

Now, I could certainly tell you that I made this because it was elegant, people have used that line before, or even easier to work with that a traditional samosa.

All of that would be true, but the real and true reason this beauty was created was because it is easy and certainly satisfies the craving. Made with layers of phyllo dough, the base is crisp and certainly lighter than most other traditional samosa bases and when enjoyed hot it is pretty satisfying.

While the husband manned and watched the snow, the boy and I hunkered down for our Lego-building project. After all a promise is a promise. The good news is that we were equipped with a plate of my samosa tarts and some piping ginger tea for me. It was actually an afternoon of fun, they boy and I tend to work well together and he is actually becoming quite a great help in the kitchen. The Lego brick was named Ramdhanu (hey, he wanted the Bengali word for rainbow). Speaking of working with my son, I have to confess, contrary to popular stereotypes folks, each child irrespective of gender is their own person. Having been blessed with both a boy and a girl, I will tell you that the gender roles are stereotypes, some stick, a lot of the elements are really unique to the child.

We all agreed on the Samosa Tarts, however!

As the quiet softness of the weekend gives way to a Monday, especially one heralding in a busy week (although lately, I cannot help wondering if there is any other kind). I am grateful for a peaceful weekend with the son.

While there are many things that can happen with these tarts, for now I will share with you a reasonably classic recipe. Try it, hey it might even persuade you to go meatless tomorrow.

PrintSamosa Tarts – Easy, Elegant and kind of healthy

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Makes 12 Samosa Tarts

This is a deconstructed samosa, that is almost as satisfying as the real deal and infinitely easier and a tad healthier as well.

Ingredients

4 medium sized Yukon Gold Potatoes
1 teaspoon salt or to taste
1 roll of phyllo sheets (I use the Athens Brand and they come in two rolls)
1/3 cup olive or coconut oil plus 1 tablespoon oil
1/2 teaspoon mustard seeds
1 tablespoon freshly grated ginger
1 small red onion, diced
1/2 teaspoon turmeric
1/2 teaspoon red cayenne pepper
1/2 cup diced carrots
1/2 cup green peas (can be frozen)
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon pomegranate seeds

Instructions

Pre-heat the oven to 325 degrees.
Grease a muffin pan.
Boil the potatoes in their jackets until soft. Place in cold water. Peel and mash the potatoes coarsely. Mix in the salt.
While the potatoes are cooking. Work with the phyllo sheets about 6 layers at a time. Place the first layer over a clean surface, brush with olive oil and place the second layer over the first. For this purpose, the placement does not have to be perfect and you can allow yourself a few tears here and there.
Once you have lined up about 6 sheets, cut into a 4-inch by 4-inch piece. Align over the pan and then gently shape to form a shell.
Continue until you have 12 of these.
Bake for 7 minutes and remove from the oven.
Heat the remaining tablespoon of oil and add in the mustard seeds and wait until the seeds crackle.
Add in the ginger and the onion and saute well until translucent.
Add in the turmeric, cayenne potatoes and the carrots and mix well. Cover and cook for 6 to 7 minutes.
Add in the peas and mix well and cook for another 2 to 3 minutes.
Sprinkle with the lime juice, mix in the cilantro and the pomegranate seeds.
Carefully fill the prepared shells with about 1 and half tablespoons of the filling, enough the fill the shell comfortably, but not over stuff it.
Bake for another 3 to 4 minutes and serve hot.3.1http://www.spicechronicles.com/samosa-tarts-easy-elegant-and-kind-of-healthy/

 

 

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Weeknight Fish Curry with Mustard and Curry Leaves

Every household has its share of classic staple recipes, you know the kind that you make without thinking, kind of like this weeknight Salmon fish curry in our house. This jives right alongside with khichuri, slow cooker channa masala, red lentils with tomatoes and cilantro,  bengali mashed potatoes, well I could go on, but then we shall really not get to this beautiful dish on hand.

The beauty of these dishes is that they are guaranteed to delight everyone in your household. This dish perennial favorite is something I enjoy year round, yes, even in winter I make this with my stash of stored tomatoes. With the storm on its way, why don’t you consider whipping up a batch to enjoy with a beautiful bowl of freshly steamed rice. I have whipped up a batch myself, have the slow cooker going for another gorgeous dish (which I promise to share, but today let us get this beauty out of the way!).

A note on salmon, I tend to use it a fair amount in my cooking as it is one of the few fishes my son is not allergic to. I have had friends who question how and whether this fish fits into the Indian table, well folks, take it from a fish eating Bengali this fish with its rich oily texture works very well with a lot of Indian cooking, in fact, its rich flesh is well suited to robust seasoning or mustard based sauces.

In fact, I am hoping to finish a project with my son. Not just any project, but a lego brick creating project inspired by pinterest. God help me! Now, if that does not qualify for fish curry nothing will.. Daunting as that sounds, I am ready for the weekend, blizard or not, feeling like one of those kids who do not want to go to school.

Actually, I really do not want to get out of this cozy little spot to brave the cold tomorrow, but I will and shall live to tell you about it.

PrintWeeknight Fish Curry with Mustard and Curry Leaves

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6

An exceedingly simple weeknight fish curry that is healthy, pretty and flavorful.

Ingredients

11/2 pounds of salmon, cubed
3/4 teaspoon turmeric
1/2 teaspoon red cayenne pepper (more or less to taste)
1 teaspoon salt plus 1/2 teaspoon extra
2 to 3 tablespoons fresh lime juice
2 tablespoons oil
1 teaspoon black mustard seeds
10 to 20 curry leaves
1 or 2 dried red chilies
1 tablespoon freshly grated ginger
2 cloves garlic, minced
4 ripe tomatoes, very finely chopped (think food processor) or 3/4 cup jarred tomatoes
2 tablespoons freshly chopped cilantro

Instructions

Place the salmon in a mixing bowl and sprinkle with the turmeric, cayenne pepper, teaspoon of salt and lime juice and set aside for 10 to 15 minutes. I usually do this and do the rest of the prepping and sorting.
Heat the oil and add in the black mustard seeds and wait until the mustard seeds begin to crackle. Add in the curry leaves, dried red chilies and the ginger and saute well.
Stir in the tomatoes and cook until soft and saucy, add in about a half cup of water and bring to a simmer.
Add in the salmon and let it simmer for 8 to 10 minutes until cooked through. Serve with rice or your choice of accompaniment.
3.1http://www.spicechronicles.com/weeknight-fish-curry-mustard-curry-leaves/

 

 

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