Rinku Bhattacharya's Blog, page 69
October 29, 2015
Saag Paneer – Creamy Seasonal Greens with Tofu and Spinach
This week has not really started as well as would like, fortunately I had the foresight to make sure that I stocked up on enough food over the weekend (cooking this food that is) to tide the somewhat rough start. One of the dishes I made over the weekend was Saag Paneer, actually Saag Tofu. This recipe is closely adapted from the Spices and Seasons Cookbook.
All things considered, I should really call this recipe, available greens and paneer, but in a seasonal kitchen I guess all of this goes hand in hand. The batch that I am finally sharing today, actually is made with a combination of beet greens and kale with a smattering of spinach thrown in for good measure.
I recently made a chunky version of this dish, basically, coarsely chopped greens and reds and the same seasonings, for a class at the Hilltop Hanover Farm, in fact, I was looking for this recipe to share with the students and realized that I actually had not written this recipe up for the blog.
My recipe, like most of my recipes is a simpler, gentler take with mostly what I have on hand and a lighter touch with the cream. The greens, well they keep their pale green color due to minimal cooking with very little water and of course the use of dark and hearty greens such as kale greens.
Now, let me tell you a secret, this version is actually a dairy free version, mostly because I tend to often have tofu around in the house, and coconut milk more readily around than cream. Given all the coconut based recipes I cook up, you probably knew that right? To counteract the general milder variation, I add in a nice dose of lemon to finish, and if you are looking for something different for your Thanksgiving table, sub that ho hum creamed spinach with this evergreen classic and you will not regret it.
If you like chickpeas you can try substituting chickpeas instead of the paneer or tofu in this recipe, and while you are at it you can watch my
Recent chickpea video on youtube
Now onto the recipe,
PrintSaag Paneer – Creamy Seasonal Greens with Tofu and Spinach
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
A vegan version of the classic saag paneer, made with tofu and coconut cream with several variations.
Ingredients
4 cups assorted seasonal greens1/2 cup coconut milk (see notes for this recipe)
2 tablespoons oil
1 teaspoon whole cumin seeds
1 medium red onion, diced
1 tablespoon grated fresh ginger
2 tablespoons minced garlic
1 teaspoon minced hot pepper
1/2 cup chopped tomatoes (canned or 2 fresh tomatoes)
1 cup cubed tofu or paneer
Salt to taste
Lemon or lime to finish
Optional chopped red onions to serve
Instructions
In a large pot bring about 1/2 cup of water to boil with 1 teaspoon salt and add in the greens and cook until soft and wilted, about 2 to 3 minutes.Cool slightly and blend to a puree with the coconut milk.
Heat the oil and add in the whole cumin seeds and wait until the seeds begin to sizzle and add in the red onion and saute for about 3 to 4 minutes.
Add in the ginger, garlic and the minced hot pepper and stir well.
Add in the chopped tomatoes and saute until the tomatoes are soft and mixed into the remaining ingredients.
Stir in the tofu or paneer and stir well.
Stir in the greens and add in the salt and simmer for another 5 to 10 minutes, adding enough water to ensure a smooth and soft consistency. I
Mix well. Squeeze in the juice of the lime or lemon.
Garnish with the red onions and serve.
Notes
1. You can skip the first step of pureeing the greens if you want and chunky texture, in this case you can chop the greens finely and add in after the tofu and continue with the recipe.
2. You can substitute heavy cream for the coconut milk and paneer in lieu of tofu.
The post Saag Paneer – Creamy Seasonal Greens with Tofu and Spinach appeared first on Spice Chronicles.
October 27, 2015
Malai Chop – Deconstructed Rasmalai – Shubho Bijoya
Yes, I had promised a 4-day narrative and I skipped day 3 and am kind of running late with Day 4 or Bijoya Dashami and my post for Malai Chop. A Malai chop is almost a deconstructed rasmalai of sorts, a soft spongy base shaped sort of like a chop (a savory one that is), topped with a creamy topping called malai.
Well, Ma Durga is who gives us our lot, and she knows but mine is a full one, and unlike her I do not have the 10 hands.. It is not a bad lot but a full one. Bijoya or the tenth day, is the final day of the puja, where the victorious Durga, slays Mahishashur and departs back to her home. This is a time enjoyed with family, people visit relatives to offer respects and are rewarded with sweets.
This dessert and actually a lot of these elaborate desserts were much loved by my father, who would have been celebrating a birthday yesterday, had he been with us. Hopefully, somewhere dad you get the message that we are thinking of you.
For my topping, I have used a combination of whipped cream folded into thickened milk just like rasmalai. Essentially a very indulgent affair, where this does better than rasmalai is that it is more portable, no bowl needed so it is a fun gift for people.
I have topped it adding some pistachios and almonds, it is entirely optional but is certainly fun this way. In essence a malai chop is a spongy soft base, with a creamy rich topping hence what we want to call a deconstructed rasmalai.
PrintMalai Chop – Deconstructed Rasmalai – Shubho Bijoya
Prep Time: 2 hours, 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
A delightful dessert, the malai chop is a almost like a deconstructed rasmalai, with a spongy base topped with cream, saffron and nuts.
Ingredients
For the base1/2 gallon whole milk
1 lime
3 cups of water
11/2 cups of sugar
8 to 10 cardamoms
For the malai topping
1 cup whole milk
1/2 cup whipping cream
A few strands of saffron
Chopped pistachios and almonds
Instructions
Place the milk in a heavy bottomed pan and bring to a rolling boil. Turn off the heat and let the milk rest for at least 30 seconds.Cut the lime in half and squeeze in the juice, and stir the milk should begin separating. Add in the remaining half and the milk should separate into paneer curds.
Drain into a cheesecloth and hang the paneer or chenna for at least 2 hours, to drain out the whey.
Remove the chenna and pulse for about 30 seconds in a food processor, do not over process. Remove and place on a flat surface to knead with about 1 tablespoon of flour and shape into small round flat cakes, cover and let this rest for about 20 minutes.
In the meantime add the water and sugar with the cardamoms in a pot and bring the water to a boil to firm a light syrup about 1/2 strand in consistency. We do not like the desserts to be excessively sweet so I stay away from very thick syrups.
Gently place the ovals into the syrup and poach the cheesecakes for about 25 minutes. At this point, they should become spongy and porous.
Remove from the syrup and set aside to cool.
Place the remaining milk in a pan and thicken to 1/4 volume, you will end up with very little of this thickened milk.
Whip the cream, and mix in the cool thickened milk and saffron strands.
To assemble place a little of this creamy mixture over the spongy cakes, making this a malai chop.
Garnish with pistachios and almonds, chill and serve.
3.1http://www.spicechronicles.com/malai-chop-deconstructed-rasmalai-shubho-bijoya/
The post Malai Chop – Deconstructed Rasmalai – Shubho Bijoya appeared first on Spice Chronicles.
October 20, 2015
MahaAshtami_Bengali Fish Fry (with a Baked Variation)
The eight and most important day of the Durga Puja is Ashtami, and there are very few who do not go out to offer Anjali, either on their own volition or to appease, mom, mom-in-law, grandmom, girlfriend, boyfriend, well you get the idea. Think of it as a Yom Kipur for Bengalis. By the time the fasting and praying is done, a Bengali is ready for street food or elaborate home fare. To this end, today I will share with you the recipe for Fish Fry, a simple but much loved Bengali Fried Fish preparation and this one is my mother’s specialty.
Before the recipe, I will however delve into the story of Ashtami, a series being done for my son, beginning with the post on Saptami.
The morning of Ashtami or on the eight day, begins with an interesting ritual called Kumari puja, where little girls are worshiped to symbolize the purity of womanhood, moving on to the evening where an evening ceremony called Sandhi Puja is done. This puja merges Ashtami and Navami or the ninth day of the puja and here the goddess who is also the slayer of the demons Chanda and Munda, giving her the name Chamundi. The intrinsic message of Durga Puja is one that is relevant and important at all times, it is the triumph of good over evil.
There are layers of food restrictions for Ashtami, depending on the household, we tended to keep it simple on all days of the Puja, vegetarian on Saptami and fasting broken with bhog in the mornings on other days and all you can eat in the evenings.
Well, onto the fish fry, we all know that is what really floats everyone’s boat. This simple crumbed fish dish is a much loved Bengali creation, possibly of Anglo India origins. The key to this is marinating the fish. The fillet used should be thin and light tasting, the distinction of my mother’s recipe is the light addition of Bhaja Moshla, a very simple blend of roasted cumin and dried red chilies. There are two variations to this, one is a batter coated variety often called fish orly, the recipe for which I share in the Bengali Five Spice Chronicles. Now, I typically do not suggest baked variations to fried dishes because I do not necessarily think that they are up to snuff, this is an exception for two reasons, firstly the baked version is pretty good secondly mom herself has approved it, she created it for my very health conscious brother.
Yes, the last picture is the baked variety, pretty decent, huh? In India, mom’s and my fish of choice is Bhetki, here after some trial and error we both like either the cod or the sole. Essentially a good, thin firm fleshed fillet. I serve this with either kasundi or an improvised variation of dijon mustard with some yogurt and ketchup with a teeny bit of sriracha and brown sugar mixed in.
The best part of this recipe is that it makes a great lunch sandwich, and the prepared fillets freeze well and also can be made ahead in the refrigerator up to 3 days before you need it.
PrintBengali Fish Fry (with a Baked Variation)
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
A classic Bengali recipe for fish fry, a spice breaded and fried or baked fish fillet that is nothing short of genius.
Ingredients
For the roasted spice mixture (Bhaja Moshla)2 tablespoons cumin seeds
1 or 2 whole dried red chilies
For the fish fillets
2 pounds of sole or cod fillets
1 lime or lemon
1 teaspoon salt
1 inch piece fresh peeled ginger
1/4 cup mint leaves (optional)
1/4 cup cilantro
1 or 2 green chilies
1 red onion
salt to taste
1/2 teaspoon turmeric
3/4 cup milk or water
1 egg
2 to 3 tablespoons flour
2 cups of breadcrumbs (the traditional kind)
Oil for Frying
Instructions
Dry roast the whole cumin seeds and the dried red chilies for about 2 or 3 minutes, the mixture should be very fragrant and turn a few shades darker. Grind to a powder and store.Pat the fillets dry and cut into 2 inch pieces and flatten slightly.
In a blender, squeeze the lime or lemon juice, add in the salt, ginger, mint leaves (if using), cilantro and green chilies. Quarter the onion and add in. Pulse the blender a few times.
Add in the salt and turmeric and blend until smooth. Add in about 1 tablespoon of the prepared bhaja moshla and pour this marinade over the fish and set aside for about 20 minutes.
In the meantime in a large bowl add in the milk or water and mix well with the egg and flour to prepare a batter.
Pour the breadcrumbs over a flat surface. For a good coating, you should have a good amount of breadcrumbs to work with.
To assemble, dip each piece of fish in the batter and coat evenly with the breadcrumbs pressing down to create a good thin and uniform layer. Shake off any excess and place on a clean plate. Continue this until all the fish pieces are done.
Refrigerate the fish for about 30 minutes to 2 hours, this is essential to allow the coating to settle.
To fry, heat cannola oil until it is hot and almost smoking, add 2 or 3 pieces at a time and fry until uniformly golden on both sides.
To bake, pre-heat the oven to 375 degrees, drizzle a baking tray with oil, place the fish fillets in a single layer and bake for about 10 minutes, turn and bake another 10 minutes until the coating is crisp and golden, enjoy hot!
Notes
Most of the prep time is for unattended marination.
3.1http://www.spicechronicles.com/mahaashtami_bengali-fish-fry-with-a-baked-variation/
The post MahaAshtami_Bengali Fish Fry (with a Baked Variation) appeared first on Spice Chronicles.
October 19, 2015
Maha Samptami – Luchi ar Begun Bhaja – Fried Bengali Eggplants
This year, I had initially found it difficult to get into the spirit of Durga Puja, all the fanfare on social media seemed to dampen my spirits even further.
A couple of days ago, my son wanted a more detailed explanation of the puja and I have decided to do a series of four posts celebrating the festival this year, showcasing some ceremonial foods and highlighting the season. I am not a wordsmith and my narratives will fall short of the spirit and grandeur of the magic of Durga Puja, it will get him one step closer.Note: This post is in some ways a detailed narrative, if you are just in it for the food, skip to the bottom for the recipe.
Durga Puja, is an autumnal festival and is the largest festival for Bengalis. It is referred to as Sarodiya Utsav, the work Sarod, stemming from the Bengali work Sarat for Autumn and Utsav meaning celebration. The preparation for the puja begins months and months ahead in Kumartooli, with the making of images and retail begins by stocking and introducing puja fashions and styles. As a kid, one of my highlights used to be collecting and counting the number of outfits I would get for the festival. Around this time, Bengalis associate swaying Kash flowers, or shiuli or night jasmine with this time of the year.
In fact, this morning I was thrilled to receive this tweet from Rini Basu
@Wchestermasala dekho amader bari te shiuli phool phuteche. Shubho panchami:) pic.twitter.com/a5ulw8k3jS
— Rini Basu (@rinib1) October 18, 2015
Legend has it, that the demon Mahishasur had received a boon from Lord Shiva, that granted him immunity from being killed at the hands of any man, this made him proud and a terror. To counteract this terror the gods created Durga, a woman with the strength, powder and wisdom to stop the terror. Durga has ten hands, each with a weapon from one of the gods, she is depicted as the consort of Lord Shiva the destroyer. Durga came to fight with Mahishashura and defeated him and is worshiped as a symbol of strength and goodness.
Each year, she is said to visit the earth with her children – Lakshmi or Lokhi, Saraswati, Kartik and Ganesh and is supposed to free the earth of all evil. Currently, Durga Puja in Kolkata is celebrated as community or Sarvajaneen puja’s. The auspicious fortnight or Debipakha beginning with Mahalaya, marks the beginning of the puja, although it is rare to have idols before Shashti or the 6th day of the puja, when the Goddess was said to receive her weapons.
The evening of Shasti is usually when, pandals (ceremonial podiums) will begin to open up and showcase their images. This is usually the beginning of the magic, as every corner will have an image done in a different style and technique.
The morning of Saptami begins with a ritual involving the bathing of the banana leaf tree or Kola Bou, which is symbolized as wife of Ganesh. My guess is since Bengal is an agrarian culture, plants and trees are always placed in extreme importance.The nine plants included here are very native to the Bengali diet, so not surprisingly they are held in high regard.
The bathing ritual or Nabapatrika, honors nine plants symbolizing nine aspects of Durga.
The Banana Plant representing Bharmani
Colacassia Plant representing Kalika
Turmeric Plant representing Durga
Wood Apple Plant (Bel) representing Shiva)
Pomegranate Plant representing Raktadantika
Ashoka Tree symbolizing sokrahita
Arum Plant symbolizing Chamunda
Rice Plant symbolizing LakshmiPeople usually bathe, fast and go and offer pushpanjali, or an offering of flowers to the goddess. In the spirit of simplicity and quite indulgence, today, I have prescribed Begun and Alu Bhaja. Few things beat the simple gorgeous indulgence of these soft and sinfully sensuous eggplants coated in turmeric and salt deep fried to soft and gorgeous perfection. Feel free to add to this, my alur dom or pot roasted potatoes, and feel virtuous by adding in spinach.
Print Begun Bhaja – Fried Bengali Eggplants
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: Serves 4
A description of Saptami or the seventh day of Durga Puja and Bengali Fried Eggplants.
Ingredients
1 medium sized (about 11/2 pounds) eggplant
Note, choose your eggplant with care a seedy eggplant is a recipe for disaster
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon red cayenne pepper
3 tablespoons rice flour (optional, but it gives it a nice crisp texture)
Oil for deep fryingInstructions
Cut the eggplant into slices or wedges.
In a large mixing bowl coat with the turmeric, salt and red cayenne pepper and place in a colander and let it drain for about 15 minutes.
Spread the rice flour and lightly dip the outer flesh of the eggplant in the rice flour, it does not have to be even and should be a very light coating.
Heat the oil in a wok.
While this is heating line a plate with lots of paper towels.
Carefully place a few of the eggplant pieces into the oil and fry for 3 to 4 minutes until very soft and golden.
Drain carefully and place on the paper towel lined plate and continue doing the same with all the remaining pieces of eggplants.
Serve hot with luchis (Bengali puffed bread) or rice and lentils.
While you are at it slice a potato and cook it the same way.3.1http://www.spicechronicles.com/maha-samptami-luchi-ar-begun-bhaja-fried-bengali-eggplants/
The post Maha Samptami – Luchi ar Begun Bhaja – Fried Bengali Eggplants appeared first on Spice Chronicles.
October 16, 2015
Pumpkin Cannoli Chocolate Chip Muffins
I was instructed by the two mini food critics in my life to blog about these Pumpkin Cannoli Chocolate Chip Muffins for rather selfish and self motivated reasons. These are probably fostered by me, and probably just because, but nonetheless I dare not go to sleep without wrapping up this post, so why you might wonder do they care whether I write up this recipe or not…Well, in a short while of less than 3 weeks, this recipe has featured in our household 3 times, that is a lot by dessert standards. Sticking to the baseline of using slow baked pumpkin, ricotta cheese (yes, hence the cannoli) and fragrant spices, I varied the recipe a little each of the times but the third time was the charm.
Mostly the difference being the addition of freshly grated nutmeg, in favor of pumpkin spice in round one, and cloves and mace in round two, somehow the freshly fragrant nutmeg seemed to work the best. With it’s fragrant sweetness it managed to help me break to mold of feeling nostalgic and sad with the festive season being upon us. I might just end up talking and getting into the spirit of Durga Puja food before the weekend is over.
These muffins are made “pink” in a conscious attempt to honor Breast Cancer Awareness Month, the pink in these muffins are natural, they are derived from the addition of freshly picked grated beetroot. I had made these for the Girls Scout Troupe and the FLL Robotics team and none of kids guessed the beetroot but loved the pink! Yeah!
Lastly, I also checked out some nutty options, both pistachios and almonds worked, but were really nothing to die for. So, honestly you can ditch them and stick to chocolate chips.
To Prepare the pumpkin Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Yield: Makes 18 muffins A beautiful dense fall muffin, meshing pumpkin and chocolate chips with a touch of color from grated beets Ingredients Instructions
PrintPumpkin Cannoli Chocolate Chip Muffins
1 teaspoon baking powder
1/2 teaspoon baking soda
11/2 teaspoons freshly grated nutmeg
1/2 cup butter softened
1 cup of sugar
3/4 cup ricotta cheese
2 eggs beaten
1 cup of mashed prepared pumpkin (see note above)
1 medium sized red beet peeled and grated
3/4 cup chocolate chips
In a mixing bowl sift together the flour, baking powder, soda and nutmeg and set aside.
In a separate bowl cream together the butter and sugar until pale and well mixed.
Add in the ricotta and mix well.
Add in the eggs gradually mixing well after each addition. Mix in the mashed pumpkin and beets.
Add in the flour in 3 batches, mixing well after each addition.
Stir in the chocolate chips.
Pour the batter into the muffin pans, filling them about 3/4 of the way. Note, these muffins are moist but fairly dense so they will not rise a lot.
Bake for about 20 minutes, let them rest for 5 minutes, remove from the oven and enjoy warm.3.1http://www.spicechronicles.com/pumpkin-cannoli-chocolate-chip-muffins/
Roast at 325 degrees Fahrenheit for about 45 to 50 minutes. Cool, cut into half, scoop out the seeds, remove the flesh, mash and use as needed. This packs much more flavor than all your cans put together.
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October 11, 2015
Coconut Lime Rice with Carrots and Cauliflower
This post has been long overdue, as I promised someone this recipe for Coconut Lime Rice with Cauliflower and Carrots. The reality is that I hesitate to give out a recipe unless I write it for the site because essentially before I post here I usually test out the recipe at least a couple of times and also take the time to note the measurements, not something I do when cooking. I cooking by instinct and will tell you that even with my recipes I strongly recommend that you follow these recipes as a guideline and use them to recreate your own. What a picture perfect Sunday today was! It is peak fall, one of those rare instances when a long weekend in fall, is right at the peak of this gorgeous season.
It offered me the perfect excuse to create this one-pot meal, comforting and hit all the right notes on this cool day, tiding me well for lunch with the kids allowing me to plan for dinner in peace. Aadi was up to his video magic, well, what can I say? Actually, he did an OK job on this video, just cannot reach up to get an overhead shot.
PrintCoconut Lime Cauliflower Rice
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
A flavorful one-pot dish of coconut lemon rice with carrots and cauliflower.
Ingredients
2 tablespoons olive or coconut oil11/2 teaspoons mustard seeds
2 dried red chilies
8-10 curry leaves
1 tablespoon yellow split peas
1 medium sized red onion, diced
1 tablespoon freshly grated ginger (optional)
1 cup basmati rice
1 teaspoon turmeric
1 large stick cinnamon
2 to 3 pods cardamom
1 medium sized head of cauliflower
1 medium sized carrot, diced
Salt to taste
1 cup coconut milk
1 cup water
3 tablespoons lime juice (about 1 lime)
1 or 2 tablespoons chopped cilantro
Instructions
Heat the oil in a large heavy bottomed pan and add in the mustard seeds and wait for the seeds to crackle. Add in the red chilies, curry leaves, yellow split peas and the onion with the ginger if using.Cook the onion for about 5 minutes, until the mixture is very fragrant and the onion has wilted and is beginning to turn golden.
Stir in the rice and mix well.
Mix in the turmeric, cinnamon and cardamom.
Stir in the cauliflower and the carrots and mix well with the salt.
Add in the coconut milk and water and bring to a simmer. Cover and cook for about 18 to 20 minutes.
Turn off the heat and let the rice rest for 5 minutes.
Sprinkle with lime juice and the cilantro. Enjoy!3.1http://www.spicechronicles.com/coconut-lime-rice-with-carrots-and-cauliflower/
The post Coconut Lime Rice with Carrots and Cauliflower appeared first on Spice Chronicles.
October 9, 2015
Soy Maple Salmon with Green Garlic and Ginger
Post Update:
I am actually revisiting this post after more than 4 years, well clearly we still love this recipe, it is hard to beat something that pretty much cooks itself, with a few fun ingredients. The kids still will not tolerate any real heat, so much as I would love to see what sriracha would do to this recipe, it really is not happening anytime soon. Well, I have upped the ante on ginger and reduced the level of maple sauce over the years, they are OK with this balance. On this rather rainy evening try this out, you just might like it. That seasonal cookbook that I wanted is indeed out, but not really as happening as I had hoped. Well, I still cut and burn my hand, in fact, as we speak I am working with a rather nasty cut.
Not sure if you have ever walked in late to an elementary school concert, or better yet walked in late with a camera. Just to set the record straight I did not get in later, however I did get in after all the good spots were taken. The spots I refer to are not the spots for sitting, but rather picture taking spots. This my friend is the real war zone, well positioned moms on their haunches with equipment all set up to capture special moments for posterity. You walking in means you actually are upseting this fine honed balance, and your camera suggests that you might actually want to move them around.
Once you assure them you have no such intentions you actually find a good seat, despite the delay because well the moms are busy in the corridors with their cameras. I had given up the business of concert photography, until of course they reached the band years. Then it was a different story for my daughter.
The day anyway started with my concerned daughter looking for me because she had a dream about me slipping and falling, so at 6:15 am I traded that last special half an hour of sleep prattling and chatting with her about dreams and their vividness.
Dinner was a simple but very flavorful affair, I was actually very pleased to see the results with a little marinating and then simple baking. Nothing dramatic, 20 minutes at 350 degrees serves with simple steamed rice, just what we need when dinner is need and the time and hands fall a little short.
The same seasoning works well with rainbow trout and red snapper as well. It is good to have a fish with a rich tasting flesh, like the salmon, because this shows off the diversity of flavors of this simple recipe well.
PrintSoy Maple Salmon with Green Garlic and Ginger
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
A simple recipe that is one of the many ways that I cook salmon in our house, this recipe relies on flavor from soy and maple
Ingredients
1 tablespoon fresh minced ginger2 tablespoon maple syrup
1 tablespoon sesame oil
2 tablespoon light soy sauce or tamari
1 head and stalk of green garlic
11/2 pounds of salmon divided into 4 parts
1 head and stalk of green garlic
2 tablespoons olive oil
Instructions
Mix the ginger, maple syrup, soy sauce or tamari in a bowl.Mince the garlic white and thinly snip the garlic greens and set aside.
Mix in the fish and marinate for about 30 minutes.
Squeeze half the lime into the marinade and slice the other half.
Heat the oven to 350 degrees.
Grease a baking pan with the oil, place the fish in a single layer with the skin side up and cook for about 15 minutes.
Remove from the heat, serve with the snipped green garlic and the sliced lime ideally over white rice.
Notes
Note: Fresh green garlic is usually just available in spring and fall, in the farmers markets, the rest of the ingredients are good standard pantry staples. So, if you do not get the green garlic you can use 3 pods of pressed regular garlic.
The prep time for the recipe includes marinating.
3.1http://www.spicechronicles.com/green-garlic-soy-maple-salmon-prattle/
The post Soy Maple Salmon with Green Garlic and Ginger appeared first on Spice Chronicles.
Seasonal Vegetable Stir Fry with Panchphoron and Split Peas
As we talk about this delicate stir-fry with panchphoron, there is a all sorts of craziness happening in our household, centered around the camera and my fledgling youtube channel. Well with Amy, the real talent behind the channel gone, my son has seized the opportunity to take over and has gone of a roll recording the mushoor dal video and then trying to record today’s dish. Well, folks I do know that his versions are a tiny bit rough, OK plenty rough but he felt to important and happy doing this I did not have the heart not to let him do his thing. This stir-fry is an extremely simple dish, one that my mom makes for the kids anytime she visits. It is mild and nutritious and works perfectly with almost any vegetables that you can think off. I have worked though this with carrots, beans and red skinned potatoes. The interesting note here is her addition of split lentils. She actually does this subbing the bori or crunchy Bengali lentil nuggets, much more accessible and simple.
In fact, I started sharing this super simple recipe last evening and then went to sleep, not sure why, but then again possibly because I was working from home and knew that I could get in an extra half hour of shuteye this morning, well the working from and the fact that the kid’s school is closed for some unknown reason. I mean, seriously, how is it that all the teachers conferences and things tend to be before a long weekend?
Hence the working from home bit… The good news is that these days the kids are older and can actually keep themselves engaged, well sort of and you get to use the work from home time doing some quite things. Such as reviewing a bunch of policies that are waiting your approval and then using that extra time saved from commuting to actually finish the post with the video taken by the little fellow. So, on that busy day when you have a bunch of mixed up vegetables on hand, heat some oil and temper the panch phoron and get going.
PrintMixed Vegetable Stir Fry with Panchphoron and Split Peas
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
A colorful seasonal stir fry made with mixed seasonal vegetables in today's instance I am using beans, carrots and red potatoes.
Ingredients
1 tablespoon oil (preferably mustard or olive oil)11/2 teaspoons panchphoron (Bengali Five Spice Blend)
1 or 2 dried red chilies
1 red onion, chopped
2 small red potatoes, cubed
2 medium sized carrots, peeled and diced
1 cup of green beans, cut into 1/2 inch pieces
1/4 cup split peas, soaked overnight (note, the easiest way to do this is by soaking a couple of extra tablespoons of legumes when you are already soaking them, you can keep them in the refrigerator)
Salt to taste
Chopped Cilantro to Finish
Instructions
In a large cooking pot, heat the oil and add in the panchphoron and wait until the seeds begin to crackle and add in the dried red chilies.In a few minutes, add in the red onion and cook for about 3 to 4 minutes.
Add in all the vegetables and the split peas with a little salt and about 1/2 cup water.
Cover and cook for 10 minutes. Remove the cover and cook until the water is evaporated.
Garnish with cilantro and serve.
If you wish this can also be served at room temperature much like a cooked salad.3.1http://www.spicechronicles.com/seasonal-vegetable-stir-fry-with-panchphoron-and-split-peas/
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October 4, 2015
Pumpkin and Red Onion Pakoras
Anyone living almost anywhere in US, is probably surrounded by all things pumpkin, it is after all Fall.
Now, all this pumpkin sugar and spice business is not really my cup of tea, but I love fall.I will do a pumpkin muffin if the mood suits me, but will draw the line on pumpkin spice lattes. I know, I know, shocking from one who is sipping cardamom coffee as I write this.
I love the nip in the air, love the beautiful colors and in turn love the orange beauty of the pumpkin. On this rainy, cold day, I decided to create pumpkin and red onion pakoras or fritters, and then began a mission.
I have decided this week to see if I could do something with pumpkins that might take them away from the synthetic gratingly annoying creations and help the pumpkin man or woman up with bold and bright spices like any other vegetable in its ilk.
If you check out this site, you will see that I am not the only one, this talented comic whose witty work, I absolutely love is also on a rampage to get us to ditch pumpkin spice and hop on the spiced pumpkin bandwagon. Me, I am easy, I am cool with the pumpkin spice as long as we stick to all things fresh and flavorful, but today on this rainy wet day maybe we can do some spiced pumpkin, in the form of these crisp and delicate fritters or pakoras.
The inspiration for these fritters in my grandmother’s kitchen, and I realize that is the case with almost all my recipes but, my grandmother made this thin rectangular pakoras with pumpkin mostly because I did not really like eating pumpkin in any form, much like these eggplant fritters or beguni. I do not know how common this is, I have typically seen the eggplant fritters and the pumpkin blossom fritters. I have a recipe for the blossom fritters in the Bengali Five Spice Chronicles, today it is time for the fruit.
Now, my grandmother sliced and diced vegetables using her stand knife called a bonti, and did this with more precision and finesse than one would a mandolin, here I have sliced the onion and used a standard grater to cope with the rest, and the results were just fine. We enjoyed this with ginger tea. Well, tea is a religion in this house, at least for me.
On an interesting note, I added some fresh ginger that added a very interesting dimension to these pakoras, almost complementing the jalapenos and the pumpkins. So, as you enjoy these crispy treats, which I hope you will please take a minute to think of the possibilities of the savory side of the pumpkin, or as aptly put, maybe spiced pumpkin not just pumpkin spice.
PrintPumpkin and Red Onion Pakoras
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
A seasonal pakora or Indian fritter using grated pumpkin and a few wildcard spices, try this pumpkin pakoras next time you venture on a pumpkin picking adventure.
Ingredients
1 red onion, halved and very thinly sliced1 cup of peeled grated pumpkin (note, you can use delicata squash (skin on) or grated carrots if you wish)
1 teaspoon salt
1 jalapeno or cayenne pepper, minced
1 teaspoon cumin seeds
1 teaspoon nigella seeds (opional but recommended)
1 teaspoon freshly grated ginger
1/2 teaspoon turmeric
1 teaspoon salt or to taste
3/4 cup of chickpea flour besan, wished to ensure no lumps
1 tablespoon rice flour (opional, but adds crunch)
2 tablespoons chopped rosemary or cilantro
2 cups of canola oil for frying
Optional black salt or chaat masala to dust
Instructions
In a large mixing bowl add in the onion, pumpkin, salt, jalapeno and mix well.Stir in the cumin seeds, nigella seeds, ginger, turmeric and salt.
Mix in the chickpea flour and rice flour with about 1/3 cup batter. The objective is to have the batter just lightly and loosely coat the vegetables, essentially think of wispy potato pancakes.
Stir in the cilantro or rosemary (note, I tried both and they both add different dimensions of flavor).
In a heavy bottomed wok or cast iron skillet heat the oil, this should be done on medium heat and will take about 7 to 8 minutes. Test with a tiny bit of batter.
Drop about 1 tablespoon sized drops of the batter, and let them cook until crisp and golden brown. This should be done on a medium even temperature.
Turn once, remove and drain on paper towels.
Serve hot with your choice of condiment.3.1http://www.spicechronicles.com/pumpkin-and-red-onion-pakoras/
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October 2, 2015
Creamy Curried Adzuki Beans
The beauty of the seasons is that they come back, in all their glory. Fall is back, along with it are stews soups and comforting legumes. I had made these Adzuki beans, last year and revisited them again today, well it is Meatless Monday after all. I had last made this as a part of a vegan meal, on our grape picking day a staple in our homes once a year.
Creamy and comforting, adzuki beans actually are easier to digest thant a lot of beans, they cook faster and therefore are a great addition to your legume arsenal. Not a stranger to the North Indian kitchen, my mother-in-law says they are called chauli or chote rajma or mini rajma or kidney beans. To ensure that they live up to their name, you can actually prepare them just like the rajma recipe here, however, my recipe here is kind of a hybrid cross between a regular complex dal and the rajma, I feel that these delicate beans have enough to offer without needs too much complexity.
I will warn you everyone, I seem to have gotten on the pumpkin bandwagon, so stay tuned for lots of pumpkin recipes next week, well the good news is that I am working on a different side to pumpkins. I remember a former colleague and boss telling me that it’s not that I do not like sweet potatoes, its what we do to sweet potatoes that I do not like, I think folks the same can be said about pumpkins. But, for today folks, we are sticking to to the beans on hand. By the way, if you have a little left over, you can use this as a filling for burritos.
A quick-fix technique that I do use in this recipe is that I use curry powder, but I make my own, here is a video of my recipe from the Spices and Seasons cookbook.
PrintCreamy Curried Adzuki Beans
Prep Time: 4 hours
Cook Time: 1 hour, 20 minutes
Total Time: 5 hours, 20 minutes
An easy comforting recipe for curried adzuki beans, perfect for the cool and nippy temperatures.
Ingredients
2 tablespoons of oil1 teaspoon whole cumin seeds
1 medium sized onion, finely chopped
1 tablespoon freshly grated ginger
2 tomatoes, diced
¾ cup of dried adzuki beans, soaked for 4 to 6 hours
11/2 teaspoon curry powder (please see page XXX for recipe)
1 jalapeno or serrano chili, minced
1 teaspoon salt or to taste
¼ cup coconut milk
To finish
½ teaspoon garam masala
Chopped cilantro
Sliced or slivered onions
Instructions
Heat the oil and add in the whole cumin seeds and wait until the seeds begin to sizzle. Stir in the onion and cook the onions for about 4 minutes until they soften. (Note: If you plan on doing this in the pressure cooker, you can begin doing this right away in the pressure cooker).Add in the grated ginger and stir for about a minute, add in the tomatoes and cook until they soften.
Stir in the adzuki beans with 3 cups of water, the curry powder and the jalapeno or serrano chili and salt. If using a pressure cooker, cook the beans for about 20 minutes or bring the beans to a simmer and cook them low and slow until the beans are very tender and the mixture is thicker.
Stir in the coconut milk and cook until heat through.
Sprinkle with the garam masala and stir in.
Sprinkle with chopped cilantro and the sliced and slivered almonds.
Notes
Most of the prep time is for soaking the beans.
3.1http://www.spicechronicles.com/creamy-curried-adzuki-beans/
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