Rinku Bhattacharya's Blog, page 71

Coconut Rice Pudding with Caramelized Bananas

Rice Pudding is the ultimate comfort food for the family, in its very simple form it makes everyone in our household happy. This coconut version, make that this coconut vegan version hits the top of the list, and over the weekend I gilded the lily by topping the soft smooth comforting pudding with warm caramelized maple bananas. I decided to write this up as an afterthought, but sometimes hindsight is a good idea.

Truth be told, this rice pudding is a far cry from the Bengali payesh (traditional Bengali rice pudding) that my grandmother used to have for me anytime I visited her after college, just like the practical weeknight dinners that I put together most evenings for the collective ensemble is a far cry from the meals that I used to have as a kid. Family dinners growing up were simple and fuss free, but there seemed to be more peace and thoughtfulness in my mother’s cooking that I cannot often find time for.

Ironically enough, even though my mother has taken to reworking some my recipes these days (apparently for the reputation of Indian cooking), I do not really cook like her. I have not really learned to cook from her, but these days when we are together we often cook together. It is almost like we had divergent culinary paths that have now somehow converged.  I will talk about mom and me and our culinary connection at a later day, today is about finding comfort in this bowl of soft and gently sweetened bowl of coconut rice pudding. This rice pudding is made from a combination of coconut milk and almond milk, keeping the taste earthy, somewhat light and vegan. The topping is made from grilled bananas, a new way to use up the ripe bananas that I always seem to have hanging around our house. In fact, all of this together almost makes this dessert suitable for breakfast in my books, well, if you enjoy it I will not tell. Breakfast or not, at all times this simple comforting pudding calls our time. Now, this is incredibly easy to put together it just needs some time, and although there is the slow cooker, for this version I have found that I get a better texture from slow stove top cooking for a couple of hours.

There were many reasons why I felt just a tiny bit down and under, and no it has nothing to with the fact that summer is on its way out. Call me weird but I am the quintessential fall person, I like everything about the season. This rice pudding waiting for me, cheered me up considerably, spooning it down with the brood, almost felt like someone singing Bridge Over Troubled Water to me. Just almost.

 



PrintCoconut Rice Pudding with Caramelized Bananas

Prep Time: 5 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 25 minutes

A simple and comforting rendition of classic rice pudding, this variation with coconut is vegan and has a nice and earthy depth of flavor and is accented with caramelized bananas.

Ingredients

For the Rice Pudding

3/4 cup of rice (I used Jasmine Rice)
2 cups of coconut milk
4 cups of almond milk
6 cardamoms
3/4 cup sugar

For the bananas

4 ripe bananas
2 tablespoons maple syrup

Instructions

Place the rice, coconut milk and almond milk in a heavy bottomed pan and bring to a simmer.
Gently bruise the cardamoms and add to the simmering pot.
Let the pudding cook until the mixture is thick and the rice is very soft, almost dissolved into the milk mixture, this takes about 2 hours and just needs occasional stirring during the process.
Add in the sugar and cook for about 10 more minutes.
Let it cool for at least 30 minutes before serving.
To make the caramelized bananas, slice the bananas into 1/2 inch thick slices about 2 inches long. Toss with the maple syrup and arrange on a pie dish. Broil the bananas on low heat for about 6 to 8 minutes until they are golden brown. Keep checking the bananas, as they are very high in sugar and can burn easily.
Once the rice pudding is done, to serve place in bowls, top with a few slices of the bananas and enjoy.

Notes

There is minimal attention needed for the pudding while it cooks.

3.1http://www.spicechronicles.com/coconut-rice-pudding-with-caramelized-bananas/

 

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Dosa – Rice and Lentil Crepes -The event, how to and musings

 

  Dosa are an ubiquitous item in the universe of South Indian cooking, usually popular for breakfast or a snack called tiffin, they are traditionally made with a naturally fermented batter of rice (preferably parboiled) and white lentils called urad dal. After this baseline there are several variations to the dosa, and these days umpteen modern variations as well. But, for the purposes of a how to let us stick to the basic rice and lentil variation as I make it, and I am sure over time you can explore the other variations. An interesting element to note is that the dosa uses a process of natural sourdough fermentation, something that is healthy and has loads of good bacteria that aids in digestion.

I dabbled in dosa making along with other traditional Indian cooking and got the baseline hang of the dosa, however when my 2-year old (now 10) tried it, it was a very different story altogether, he fell in love with this crispy crunchy crepe. There was something about the little hands mangling bits of crisp dosa while putting it into his mouth, that became part of a bonding ritual and has continued since. Even after a bad week Aadi and I find happiness over eating dosas, both the traditional and fun ways.

And yes over time, the dosa over time became a staple in our house, and over time I have made it my own and we all have our dosa favorites.

Before we move on to the fun part about dosa – the condiments, let us talk a little bit about the essentials that make the dosa. You need a well fermented batter, it is a well risen batter that gives the dosa it’s characteristic slightly sour taste, and the frothy batter allows for a frothy mixture that quickly adheres to the surface. The rest of the process is about the temperature of the pan. At a baseline, when you are guaranteed a nice hot day and a couple of them, soaking the rice and lentils overnight and then grinding them, letting them rest undisturbed for about 8 to 12 hours works. However, here in the northeast of United States, if dosa is a frequent part of your life, with the exception of summer you will need a few other strategies.

So, if you are guaranteed a couple of 80 degree days,

Soak the rice and lentils separately overnight (about 8-10 hours), grind them separately then mix and place in a large non-reactive container with a tight fitting lid, and leave the batter to ferment either in a warm place such as your oven or sun room for 8 to 12 hours and your should be good.

If you are not sure of the weather, there are various tips and trick, such as the oven pilot light and others, what I do is actually soak the grains for 2 days, this almost kick starts the fermentation process without actually doing so, and I have found that doing this almost always assures me a well fermented batter after about 8 to 12 hours of soaking.

So, before we move onto the actually dosa making process, it is important to mention that you want to cover fillings and condiment such as chutneys. The fun about a dosa is just that, you cannot serve the dosa alone, a traditional dosa filled with a potato filling is called a masala dosa, and is served at bare minimum with chutney and usually a lentil stew called sambhar.

The filling for the dosa is placed in the center of the dosa, before folding as I am showing my young student here, and the condiments are served on the side. This post and idea, is centered around a recent class that I did, and along with the traditional potato (well, I do add kale and carrots to my potato filling), in our household we have a couple of other fillings. Sort of why my kids call the dosa, an Indian taco.

My daughter Deepta, the guacamole addict, likes her dosa with well, guacamole and my son Aadi likes his with tomato and cheese, so we have what we call the Deepta and Aadi dosa, and here are the demo versions from my class. I will tell you that the traditional potato ones were quite popular while most of the children leaned towards the Aadi.

And the secret filling in the house that no-one knows about is the mom, which is essentially a little bit of everything with an egg on top. In case, you have not guessed this is how I use up all the fillings that are left over in bits and pieces.

Well, what I do with the leftovers is make a softer circular dosa, I shall share that with you separately as I do not want to confuse this post. As mentioned the next thing about the dosa is actually making it, the key is to have a nice uniform skillet (I use a cast iron skillet at home) and an electric griddle for classes and demos.

The key elements in actually making the dosa are,

Make sure you are working with well fermented batter.

Use a heavy bottomed pan that can withstand high heat and keeps the heat uniform, read cast iron skillet.

I keep 2 spoons  and a spatula handy, a ladle for pouring, a large spoon for spreading and the spatula for removing the dosa.

I keep a wet moist cloth to clean and maintain the temperatures in between dosas.

Now, while you still have to work with the batter, there is a product in the making that might actually tackle the process of making the dosa for us. This kick starter campaign looks very promising, and the video will offer a great idea of other possibilities of the dosa. Just a disclaimer, I have not tested the prototype, just going by what I see.

Before I move on, I will note with sadness that the class that inspired this post was in Recologie, which is actually closing it’s doors to the public, in fact this class was the very last event. And finally the recipe! Yes, since some of the pictures are from dosa’s made by students you will see some weird shapes.

PrintDosa – Rice and Lentil Crepes -The event, how to and musings

Prep Time: 24 hours

Cook Time: 30 minutes

Total Time: 24 hours, 30 minutes

Dosa or Masala Dosas are a naturally fermented, gluten-free sour dough crepe from South India.

Ingredients

For the Dosa
2 cups of parboiled rice (use Uncle Ben's parboiled rice or the Idli rice from an Indian store)
3/4 cup of split white lentils (urad dal)
1 teaspoon fenugreek seeds
1.5 teaspoons salt
Water as needed
For the potato and kale filling
3 to 4 Yukon Gold potatoes (or any potatoes with lots of character)
1 tablespoon oil
1 teaspoon mustard seeds
8-10 curry leaves (optional)
1 teaspoon yellow split gram (channa dal)
1/2 teaspoon turmeric
1 tablespoon freshly grated ginger
1 medium red onion, finely diced
1/2 teaspoon red cayenne pepper
1 teaspoon salt or to taste
1 cup of finely chopped kale or spinach

Instructions

Soak the rice and lentils in separate containers with 11/2 cups of water in each overnight, at least 12 hours. (See my notes on soaking)
Add the fenugreek seeds to the white lentils while soaking.
Place the rice in the blender with the soaking water and any additional water, to grind into a smooth paste, please note this needs to be done with considerable patience, you need to test the mixture with your hands a few times to ensure that you have a smooth texture, a grainy texture will not result in thin crepes.
Place in a large non reactive container, a stainless steel or plastic container with a lid is perfect, make sure there is enough room to let the batter double, after the addition of the lentils.
Add the white lentils and fenugreek seeds and also grind to a smooth paste, this needs to be placed into the same batter as the rice and mixed in with the salt. I have been told that mixing it in with your hands assists in the fermentation process, but this is up to you. Add in about 1 more cup of water to get a batter that is the consistency between pancake batter and buttermilk.
Set this aside in a warm place, note in summer if you have a very cool (air conditioned house), either place this in the sun room) or in an oven with the pilot light on, or some warm place where this can rise undisturbed for at least 12 hours.
Before you are ready to begin the dosa process, prepare the filling or fillings of your choice.
Boil the potatoes in their jackets, cool slightly, peel and mash coarsely.
Heat the oil and add in the mustard seeds and wait until they crackle. Add in the curry leaves if using,
Add in the split gram seeds and stir well for about a minute. Add in the turmeric and stir well.
Stir in the onion and ginger and cook for about 5 minutes until well sautéed. Add in the red cayenne pepper and the potato mixture and salt and mix well with a firm hand, cover and cook for about 5 minutes.
Add in the chopped kale or spinach and cook until wilted. Set this mixture aside.
To make the dosas, you need to heat a heavy bottomed skillet of your choice, I like a cast iron skillet. Test the skillet with a few drops of water, when ready the water should form beads and dance off the surface. Keep a moist cloth to cool the skillet as needed.
Add a tablespoon of oil to the skillet.
Stir the batter once to mix, it should be fairly light and frothy. Take a ladleful and pour into the center of the skillet. Spread the batter as thinly as possible using circular or oval movements. This is to spread the batter evenly and smoothly. This needs to be done pretty quickly with an even hand.
Let the dosa cook for about 3 to 4 minutes, you can add a little extra oil around the edges, I am fairly minimalistic with the oil, resulting in a crisp by somewhat unevenly browned dosa.
When the dosa is ready, you should be able to remove it from the pan fairly easily, so place the filling in the center, fold over the crepe and serve.

Notes

Most of the time for the dosa is in the fermentation, so it needs some planning but not necessarily a lot of hands on work.

3.1http://www.spicechronicles.com/dosa-rice-and-lentil-crepes-the-event-how-to-and-musings/

 

 

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Zucchini and Mixed Vegetable Pancakes

This week has been the week of zucchini. cucumber and tomatoes, with carrot and beets thrown in. It was a surprisingly quite Saturday morning, actually quieter still as the daughter was away at a Focus on Stem conference arranged by the Girls Scouts, so I decided to try my hand at some zucchini and mixed vegetable pancakes.

With five degrees of separation these pancakes are inspired by my radish and scallion pakoras. I was over at the Union Square Greenmarket, yesterday doing a market demo when Ben the lovely chef helping me wanted to know if the pakoras could be remade as pancakes, well, using similar ingredients there is the cheela.

As my thoughts meandered, I found myself home with lot of zucchini, tomato, carrots and an expectant family waiting for dinner. Also had my share of cucumbers waiting for me, yes, tis the season of cukes, zukes and tomatoes. So, veggie pancakes were agreed upon. A friend of mine has been hounding me for a gluten-free fritter, so I figured to get a little closer to his wish, by staying close to gluten-free. Of course, a post demo meal always entails trying to use up the spices I spilled took with me.

To get to the gluten-free component, I used besan or chickpea flour, sort of along the lines of not using something my grandmother would know of. Now, I realize that unless your grandmother grew up with chickpeas, she might not have heard of chickpea flour, but if she was anything like my grandmother, chances are she would be partial to trying a protein rich bean, rather than fussing with more processed ingredients. I also threw in some cornmeal for good measure and I liked the toothy crisp texture that this gave the dish. Nigella Seeds, turmeric, thyme (lots of it) rounded out the flavors of this very veggie pancake.

I used shredded zucchini, carrots, tomatoes and red onions and finely chopped cilantro. I did drain the zucchini, but did not go overboard. I think the value of a dish like this is that I can use some of the water for the batter, but it just needs a little patience.

I tried several variations, with hot green chilies and without. I also tried a variation with some eggs, now that was not necessarily bad, in fact it resulted in a softer texture but and did use a little less oil but overall I was fine with the egg-free version and that is really what we are sticking to here.

As for the cucumbers, they were transformed into a mint and cucumber raita, after all why mess with perfection? I used the raita to top the pancakes and we had a reasonably healthy Saturday meal. Thanks Ben (even if you do not realize it), for all the help yesterday as well as inspiring these lovely pancakes.

PrintZucchini and Mixed Vegetable Pancakes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This recipe is a flexible crisp zucchini and vegetable pancake recipe and would be just as good with winter squash and fall vegetables, the interesting flavor from thyme and texture from cornmeal.

Ingredients

2 small or 1.5 medium sized zucchinis
1 tablespoon salt
1 large carrot
1 medium sized tomato
1 medium sized onion
1 cup of chickpea flour (besan)
1/2 cup of cornmeal
1 tablespoon cornstarch
3/4 teaspoon turmeric
1 teaspoon nigella seeds (optional)
1 teaspoon whole cumin seeds
1.5 tablespoons finely chopped thyme
1 serrano chili (minced)
2 tablespoons chopped cilantro
1/2 cup canola oil for frying

Instructions

Grate the zucchini and place in a colander and shake half the salt over the zucchini.
Peel and grate the carrot and set aside. Chop the tomato and set aside, finely dice the onion and set aside.
In a large mixing bowl sift in the chickpea flour, taking care to remove all visible lumps.
Add in the cornmeal and cornstarch and mix well.
Stir in the remaining salt, turmeric, nigella seeds, whole cumin seeds, thyme and serrano chili and mix well.
Add in about 3/4 cup of water mixing well, do this in two batches. You will want a batter that is fairly thick and about the consistency of regular pancake batter after all the vegetables are added in.
Shake and squeeze out some of the moisture from the zucchini and add in with the carrots, tomatoes and chopped onions.
Set this aside for about 20 minutes to let the batter adjust to any residual moisture and mix the batter well again.
In a well seasoned frying pan add in about 2 tablespoons of the oil and heat well.
Add about 2 and 1/2 tablespoons of the batter and spread enough to form a single layer about 3.5 inches wide and 1/4 inch thick. Cook this on medium heat, you should have enough oil to cook, but not fry excessively.
Turn the pancake after 1 and 1/2 minutes, it should be easy to turn and fairly crisp and golden at spots.Cook for about the same time on the second time. Remove on a paper towel and blot any excess oil before serving.
Cook all the pancakes in the same manner. Serve with any condiment or dipping sauce or just ketchup, allow about 3 to 4 per person.3.1http://www.spicechronicles.com/zucchini-and-mixed-vegetable-pancakes/

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Chettinaad Chicken – Garlic and Black Pepper Spiced Chicken Curry

  Do you have surefire go to favorites, that work like a charm on a weeknight? Come on, of course you do, anyone who cooks does… I imagine that you visit my site, because you do cook and hopefully are looking for some culinary inspiration!

One of my weeknight go do dishes is Chettinaad Chicken, a full bodied spicy chicken curry that originates from the Chettinad region in Madras in South India. The cuisine belongs to the Chettiyaar community in Tamil Nadu, a successful community of trading merchants. This cuisine is known for its use of aromatic spices and penchant for non vegetarian dishes. This chicken dish is no exception, it is full flavored and my version is generous in its use of garlic and black pepper. This dish gets comfortably done in about 30 minutes or so, if you have the extra few minutes let the gravy simmer longer, and it tastes even better the next day and is perfect with steamed rice and most importantly the husband never complains when I make it.

Summer in the biz, is typically busy, it is audit season and this year, a season of work expansion. I have been rolling with the punches, feeling sad I cannot fit in all the market appearances that I would like but here and there, I have visited the Bronxville Farmers Market, Union Square Greenmarket, actually had a blast at the Forest Hills Farmer’s Market. And, in case you don’t think this is all about summer and the seasons, the depth of flavor in this recipe is from the base of all the lovely summer tomatoes that my husband has been sourcing from the curry garden. It is all about real life seasonal folks, still organic and tasty… But, yes there is a part of me that cannot help noticing here is another summer full of good intentions that just passed by.

The great news with this Chettinaad chicken, is that it actually keeps well and improves the next day to actually make that two or three days later. This is the real deal, but my recipe bringing home the simpler flavors of tomato and black pepper is this recipe that is different but still pretty good, but it does not have the haunting depth of a traditional recipe. That my friends is what I always marvel about, there is something about the tested and tried, which survives the test of short cuts, longs work days, soap boxes and remind you that there will always be fresh basil and black-eyed Susan’s in summer.

Actually, I have had a creative summer in terms of cooking, I have managed to zone in on several super quick recipes with this year’s produces and yes, they have all been good! So, if you hang in there we shall see them one by one, but for tonight it is time for Chettinaad Chicken.

PrintChettinaad Chicken – Garlic and Black Pepper Spiced Chicken Curry

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A spicy full flavored chicken curry, Chettinaad chicken is a perfect foil for your summer tomatoes and cilantro.

Ingredients

4 cloves of garlic, crushed
1 teaspoon red cayenne pepper
1 tablespoon plus 1 teaspoon black peppercorns
1 teaspoon turmeric
1.5 pounds of boneless skinless chicken cut into small pieces
2 teaspoons salt
1 lime, cut into half
2 tablespoons oil
1 teaspoon black mustard seeds
10 to 12 curry leaves
1 large onion diced
1 tablespoon freshly grated ginger
1.5 teaspoons powdered cumin
1 teaspoon powdered coriander
3 green cardamoms
3 cloves
2 medium sized ripe tomatoes, diced
2 star anise
2 tablespoons chopped cilantro to garnish

Instructions

Place the garlic, red cayenne pepper, 1 tablespoon black peppercorns and turmeric in a spice grinder with a little water and grind until smooth.
Rub over the chicken with half the salt and squeeze in the lime juice and mix well. Set aside while you do the rest of the cooking.
Heat the oil and add in the mustard seeds and wait until they crackle. Add in the curry leaves and then the onion and ginger and saute for about 5 to 7 minutes.
Add in the chicken and cook for another 5 minutes, mix in the cumin and the coriander, the cardamoms, cloves and the tomatoes with the remaining salt. Cook on medium high heat for about 8 minutes, until the tomatoes are saucy. Add in about 1/4 cup of water and the star anise cover and cook for 10 more minutes.
Crush the remaining teaspoon of black peppercorns and stir in. Garnish with the cilantro and serve hot with steamed rice.

Notes

To really notch up this recipe, use chicken on the bone and simmer for a full hour until the chicken is fork tender.

3.1http://www.spicechronicles.com/chettinaad-chicken-garlic-and-black-pepper-spiced-chicken-curry/

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Jhal Muri – Bengali Spicy Puffed Rice

I would so love to tell you that Jhal Muri is something that I ate every day but honestly, it was something that I came face to face with around 17 when I was ready for morning college, yes, back at home there was such a thing (I shall explain!!!).

My breakfast  for a large part of my college days was Jhaal Muri or a spicy very Bengali puffed rice melange. Lots of decent vegetables – cucumbers, onions, tomatoes, some brown chickpeas, chipped coconut, toasted peanuts all meshed together with spices and tamarind water.

Now, the story of morning college is a little more unique to me. For a girl back in the day (2 decades ago in a city called Kolkatta), who seemed to have hit all the right numbers (aka ICSE scores), not wanting to be a doctor or an engineer seemed like a blasphemy, at least to my family!

I mean for my very academically obsessed parents, everything has a reason and a rhyme and for their above average (academically speaking) daughter to want to study something as mundane and as accounting (maybe nombor gona) was kind of what they considered Bengali Blasphemy.

Well, all things considered that is indeed what I studied, despite clearing the entrance  exams to study English at St Xavier’s College,  mostly because very few institutions offered business studies especially for women. Economics, seemed like a plausible thought but, it really was not business or commerce as it was aptly titled in India.

So, here was the very Bengali, not so glamorous South City College, a relic of the Brahma Heritage!!

And like it or not, Dad sat in with me and we walked through the entrance exams and  that was where I studied and obtained my undergraduate degree. Every morning we landed in sort of kind of bleary eyed into college. Too early for me to eat before I left and frankly too early for mom to cook anything, well we were supposed to be in class by 6:20. I made it thanks to my good friend Monica Chadda who dragged me along and 2 classed later stood at the Jhal Muri line convincing me that it was pretty decent breakfast. And, I was convinced enough to have eaten it at least a couple of times a week every morning.

I mean, some crisp and crunchy stuff, cukes, tomatoes, red onions, cilantro and minced coconut, How can you go wrong?? Not surprisingly, it works well on our table this time of the year.

So, I quizzed many people included the street vendors themselves on the good, bad and delicious of Jhal Muri, my recipe, is it authentic, who knows, but when I toss and mix the melange, I taste those carefree mornings of promise, difference and potential.

PrintJhal Muri – Bengali Spicy Puffed Rice

Prep Time: 20 minutes

Total Time: 20 minutes

Spicy Puffed Rice or Jhal Muri is an iconic street dish, that most Bengalis remember and enjoy with relish and nostalgia.

Ingredients

For the Spice Base
11/2 teaspoons cumin
1 dried red chili
1 teaspoon tamarind paste (not concentrate)
1/2 lime
1 teaspoon black salt

For the mixture
1/2 small cucumber peeled and finely diced
1/2 medium sized roma tomato, diced
1/2 an onion, finely diced
1 green chili, finely chopped (optional)
1 or 2 tablespoons dry roasted peanuts
1 tablespoon cooked brown chickpeas
2 tablespoons Indian spicy mix called Dalmut or chanachoor (optional)
1 tablespoon finely diced coconut
2 cups puffed rice or muri

To Finish
11/2 tablespoon mustard oil
1 tablespoon chopped cilantro
Sev or Indian Crispy noodles to finish

Instructions

Dry roast the cumin and the red chili until the cumin is fragrant and a few shades darker, grind to a powder and place in a mixing bowl.
Add in the tamarind paste and squeeze in the lime juice and stir in 1 tablespoon of water. Mix in the freshly ground cumin and red chili and the black salt and set aside.
In a large mixing bowl, mix in the cucumber, tomato, onion, green chili (if using), roasted peanuts, chickpeas, the dalmut (if using), and the diced coconut and mix well.
Stir in the tamarind and spice dressing and mix well.
Finally add in the puffed rice, drizzle with the mustard oil, chopped cilantro and mix well. Garnish with the sev and serve immediately.3.1http://www.spicechronicles.com/jhal-muri-bengali-spicy-puffed-rice/

 

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Simply Ancient Grains – Fusilli with Tahini Yogurt Sauce and Nigella Seeds

  What a beautiful book this is! One of those stunning books that you love to pick up, any time that you have a few minutes, to peruse through the stunningly beautiful pictures and unusual and interesting recipes showcasing, author Maria Speck’s strong passion and deep love for Ancient grains. For the ancient grain novice, this section offers fairly detailed information to get you nice started.

The book’s introduction is so through and something that I strongly recommend that you read, before you move on to following the recipes, it gives you a great insight on what you might want to do next with the book, the landscape of ancient grains and how they will embellish your pantry and of course your daily repertoire.

While many a recipe beckoned, think Minted Barley and Fennel Stew with Marinated Feta (pg 149), or the Irish Soda Bread with Amarant, Cranberries and Rosemary (pg 68), these really were not what I ended up testing. I will confess, despite all the temptations, some of these recipes are indeed a little on the fussy side, at least if like me you are always on the go! This being said, I am sure when the weather is a little cooler, I will try some of these vividly colorful recipes. The book is arranged by meal type and every section is informative and well arranged.

Yes, Maria does have a penchant for beautiful vibrant natural colors and loves to beautifully mesh the sweet and savory making this book option if you are looking for some balance on your table. The recipe that I did eventually try was simple and very intriguingly flavorful. It caught my attention because of its use of nigella seeds, a well loved staple in the Bengali pantry.

I used trio-colored fusilli pasta in my variation, and served this along with tonight’s dinner, the results were absolutely, totally appreciated. The toasted nigella and sesame seed finish is pure magic, and possibly this is really what I loved most about the book, the beautiful artistry in meshing flavors, textures and colors. If you are looking to boost your repertoire of whole grains in your diet, this book will certainly offer a fun and flavorful way to get you started.

This book was provided to me through the Blogging for Books program.

PrintSimply Ancient Grains – Fusilli with Tahini Yogurt Sauce and Nigella Seeds

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

An very flavorful and rich tasting pasta from Simply Ancient Grains, by Maria Speck

Ingredients

Fine Sea Salt
12 ounces whole grain fusilli
2 tablespoons sesame seeds
1 teaspoon whole cumin seeds
1 or 2 fresh hot red chilies
4 cloves garlic peeled
1 cup plain whole milk yogurt of 2% Greek Yogurt
1 cup low fat sour cream
1/4 cup plus 2 tablespoons tahini
1/4 cup freshly squeezed lemon juice (1 to 2 lemons
1/2 teaspoon lemon juice
1/4 cup flat leaf parsley

Instructions

Bring a large pot of water to a rolling boil. Add salt as you see fit and then the pasta stirring a few times. Return to a boil with the lid on, uncover and cook at a gentle boil until the pasta is al dente according to the package directions.
While the water is coming to a boil, add the sesame, cumin and nigella seeds to a medium skillet over medium heat. Toast, stirring frequently, until the seeds turn fragrant and the sesame becomes golden. 3 to 5 minutes. Immediately scrape the seeds onto the plate.
Cut half of the chile into fine rings and set aside. Add the remaining chili and the garlic to the bowl of a food processor, fitted with the metal blade. Process until minced, scraping down the sides as needed. Add the yogurt and the sour cream and blend until creamy. Add the tahini, lemon juice, salt and process until smooth.
While the paste is cooking, transfer the sauce to a 12-inch skillet. Gently heat over medium-low, stirring occasionally until warmed through, about 5 minutes(do not bring to a boil, as the yogurt will curdle.
To finish, dip a heatproof measuring cup into the pasta pot to reserve 1/4 cup cooking liquid. Drain the pasta and add it to the skillet with the sauce. Add about 1/2 the reserved liquid. Toss vigorously to combine for 1 to 2 minutes, adding a bit more cooking liquid as needed, until you have a creamy sauce. Sprinkle with the seed mixture, chile rings and the parsley. Serve at once, 3.1http://www.spicechronicles.com/simply-ancient-grains-fusilli-with-tahini-yogurt-sauce-and-nigella-seeds/

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Meatballs in a fragrant, saffron yogurt sauce aka nostalgia on a hot day!

I could spin many a nostalgic tale, and I will before the night is over, but not before I confess that the real inspiration for tonight’s luscious and flavorful dinner are these hot, hot, hot temperatures!

Yes, it indeed was a hot evening, but since it was a weekend, my son Aadi was expecting a Saturday meal, which for him usually translates to meat!

Who would have thought that between a committed hardcore green vegetarian (the husband) and a seasonal omnivore (me), we would have produced a meat-loving son!

But, there you have it, Aadi loves his meat, done just the way he likes it, most, flavorful and fresh! I had first thought of something grilled but ditched the idea, looking at the temperatures. I began thinking of a meat recipe that did not need loads of active contact with heat, and as I traveled unfettered through memory lane, I brought back these delicate and super flavorful meatballs. A delicate rendition of meatballs slow poached in a saffron yogurt sauce, laced with citrus and loads of mint, a throwback to a surprise meal I sampled almost two decades ago!

With the beloved Brushes and their Persian friends Sam, Shenaz and Matt/Mahdi. Yes, the couple seemed confused about how to address their son, Matt being a more western rendition preferred by mom, while the father seemed to prefer calling him Mahdi.

I tagged along, as I often did, and along with a dose of culture, I was introduced some flavors of Persia, the first thing that struck me about the food was the similarity of style and flavor that the dishes has with Indian food, and then I was mesmerized with the saffron, loads and loads of saffron!

Frankly, back in the day, to my frugal graduate school self, I was grateful for any meal that I did not need to pay for from my frugal allowance, and when the meal brought to my palate tastes reminiscent of home, I understood the true value of saying grace before commencing with my fare.

Shenaz’s dish was rather different from what I am about to share with you today, what she referred to as a one-dish meal (back in the day, little did I know that was code speak for humble fare) , was this fantastic fragrant sauce dish of fruity meatballs, poached in a very delicate saffron and yogurt laced sauce served atop a stunningly colorful jeweled rice dish laced with dried cherries and pistachios. I usually have settled for two versions of the dish, the second one is much more spicy, nicely complete with red pepper for the husband.

My compliments to Shenaz, resulted in her rambling a list of what seemed like a very exotic and complex list of ingredients, some I understood and some I did not.

Back in the day, little did I imagine, that one day I would be cooking in a kitchen, messier but larger than hers, attending to a boy a little taller than Matthew/Mahdi was when I visited her.  Not to mention, the possibilities involved in try to use up the fresh mint that is growing in absolute wild abandon in our backyard. All of this on a day, that was really way to hot to cook! Who knew that those half processed instructions would be the inspiration for dinner on a hot summer evening!

Well, today’s meatballs are indeed inspired by a memory that is more than two decades old, and perfect for this day when the mercury is soaring and most people would want to stay away from their stove tops. However, if like me you have a baby boy (well, I know, he is almost a decade old), who want something meaty and special, this might just be for you!

PrintMeatballs in a fragrant, saffron yogurt sauce

Prep Time: 2 hours

Cook Time: 25 minutes

Total Time: 2 hours, 25 minutes

A delicate and super easy rendition of meatballs poached in a saffron, yogurt and mint sauce.

Ingredients

For the meatballs
11/2 pound of ground lamb or chicken
4 tablespoons of freshly squeezed orange juice
1/4 cup minced mint leaves
1 tablespoon freshly ground cumin
1/4 teaspoon red cayenne pepper
1 teaspoon salt or to taste
1 tablespoon fresh ginger paste
1/4 cup (about 3 tablespoons) crumbled fresh feta cheese (optional)
2 cloves garlic minced
1 fresh peach, most diced with a few pieces for garnish
3 tablespoons oil
For the sauce
1/4 cup Greek Yogurt (whole or 2%)
1 teaspoon fresh orange zest (see note)
1/4 teaspoon saffron
1/2 teaspoon turmeric
Salt to taste
Additional cayenne pepper (if you like it spicy)
Additional mint to garnish

Instructions

Mix together the ground lamb, orange juice, mint, ground cumin, cayenne pepper, salt, ginger paste, feta cheese (if using), garlic and the diced peaches and mix well and set aside for at least 2 hours.
Shape into walnut sized balls.
In a large skillet heat the oil for 2 minutes, add the balls in a single layer, cook for about 3 minutes and turn and cook for another couple of minutes to sear and set the meat.
In the meantime, beat the yogurt, orange zest, saffron, turmeric, salt and additional cayenne pepper until smooth.
Pour over the meatballs and cover and cook for 15 minutes on low heat.
Remove the cover, and stir well.
Garnish with the mint and peach slices and serve

Notes

Most of the prep time is for marinating the dish!
For the orange juice, I use to two fresh clementines and I zest them and then squeeze the juice.

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Tomato and Peanut Chutney (Adapted from The Bengali Five Spice Chronicles)

I have to tell you, while a brand of Indian cooking is coming of age, regional Indian cuisine, is still a bit of a hard sell. So, anytime I get a thumbs up response to Bengali flavors from the uninitiated, I have a mental woohoo moment. I still get that happy feeling when a get a note from someone who has read bought and enjoyed The Bengali Five Spice Chronicles, and this weekend I was super thrilled that people loved my tasting of the Tomato and Peanut Chutney.

The tomato is not a native to the Indian table, (this is true of even the North Indian table, where today it is difficult to picture a meal without tomatoes) and was brought to the Bengal by the Portuguese, the same people who were responsible for teaching us how to make chenna, so in essence, no Portuguese no rossogolla. Well, back to the tomato chutney, since Bengali were not initially sure what to do with this tart red fruit the Bengali tomato chutney was born.

Here is a collection of traditional style Bengali chutneys, now the recipe that I am sharing today is almost savory rather than sweet, which sets it apart for its more traditional counterpart. My intent when I created this recipe in concert with none other than my mother, was to create a condiment that could give ketchup a run for its money. Well, jokes aside this sweet and almost spicy condiment with crushed peanuts for crunch actually makes a very versatile condiment for anything from crispy pakoras to grilled chicken or fish.

I first featured this recipe for the Bengali Five Spice Chronicles, here is the original version, I have actually varied today’s version to cook it down further to be able to use up more of the wonderful summer tomatoes that we have been getting. I am blogging this at the bequest of a reader who sampled this at the Bronxville Farmer’s Market. Now, if you are bored of oven roasting your tomatoes, give this recipe a try. It keeps well in the refrigerator for up to 4 months.

PrintTomato and Peanut Chutney (Adapted from The Bengali Five Spice Chronicles)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes about 11/4 cup of chutney

A sweet and savory tomato and peanut chutney with Bengali seasonings.

Ingredients

6 medium sized tomatoes (about 11/4 pounds)
11/2 tablespoons mustard oil
1 teaspoon black mustard seeds
1 teaspoon fennel seeds
11/2 tablespoons freshly grated ginger
1/2 cup sugar
1 teaspoon salt
1 teaspoon red cayenne pepper (more or less to taste)
1/4 cup coarsely ground, raw, unsalted peanuts

Instructions

Coarsely chop the tomatoes and set aside.
Heat the mustard oil and add in the mustard seeds and fennel seeds and wait until the seeds begin to sizzle. Add in the ginger and saute lightly.
Add in the tomatoes and add in the sugar, salt and red cayenne pepper and cook the mixture on medium to low heat stirring occasionally until the mixture softens and thickens. You can mash down the tomatoes while cooking. I like a chunky texture for this condiment and this is what you well get, if you want a very smooth texture, you can run it through a blender.
Add in the peanuts and cook for another 2 to 3 minutes.
Cool and store in a clean dry jar and use as needed.

Notes

If you do not have mustard oil, you can substitute this for any neutral tasting oil such as grapeseed or canolla oil.

3.1http://www.spicechronicles.com/tomato-and-peanut-chutney-adapted-from-the-bengali-five-spice-chronicles/

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Beetroot Vada – Split Pea Fritters with Beetroot

Summer, actually whatever is left of it, is fast dwindling by. It has been a fast paced one, lots of stuff at the work front, not bad stuff but busy stuff. Despite my straggler approach, I stay busy with appearances here and there. I still dream of the elusive days, when I will put together weekly menu plans. Who knows, I might just surprise myself!

These beetroot vadas or fritters, are an extension of the red onion and split pea cakes, just made brighter and healthier by adding beets and beet greens to the same. This recipe is a brighter makeover of the basic vada recipe, in the Spices and Seasons Cookbook. It is such a shame that I cannot actually preserve the color of the original batter, but then again I have the same gripe when I cook ornamental vegetables, think purple kohlrabi (I have to peel the skin), red and purple beans (they tend to all become dark green) and of course, red okra, they too become dark green. Oh well…. A few appearances planned out an about farmer’s markets, in a feature I like to call Masala meets the Market, if you are in the area do stop by say hello, get a taste and of course make me really happy by picking up a cookbook. Next weekend I shall be visiting Forest Hills Greenmarket and am excited about that.

I have stalled and staggered a little with posting this recipe, and have had the weather move from seasonally cooler to somewhat warmer to full fledged dog days of summer. Well, even if you cannot try these over the weekend and again, maybe you just can after all irrespective of the weather few things can match the joy of biting into a nicely fried well seasoned vada. So, without much fuss or fanfare here is a the recipe.

PrintBeetroot Vada – Split Pea Fritters with Beetroot

Prep Time: 8 hours

Cook Time: 25 minutes

Total Time: 8 hours, 25 minutes

A crisp and flavorful vada or split pea cake with beetroot and beet greens.

Ingredients

3/4 cup split gram lentils (channa dal)
1 green chili
1 large about 2 inch piece peeled ginger
8 to 10 curry leaves
1 teaspoon salt
1 medium sized beetroot with greens
1 teaspoon turmeric
1 teaspoon red cayenne pepper
1 medium sized red onion, peeled and diced
1/2 cup chopped cilantro
4 tablespoons chickpea flour (besan)
Oil for frying

Instructions

Soak the split gram lentils for 4 to 6 hours or overnight.
Place in the bowl of a food processor with the green chili, ginger, 8 to 10 curry leaves and salt and process until fairly well pulsed. It is important to retain some texture for this recipe.
Peel the beetroot and coarsely chop the greens and add in with turmeric and cayenne pepper and process until the beetroot is finely chopped and integrated into the mixture.
Place in a mixing bowl and add in the red onion, cilantro and the chickpea flour and mix well.
Add the oil in a wok and heat until fairly hot.
Shape the mixture into small cakes or vadas, please note the mixture will be a little crumbly but binds nicely once immersed in the hot oil.
Add a few at a time and fry until crisp and golden.
Drain and serve with chutney.

Notes

Most of the prep time is for soaking the lentils.

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Easy Shrimp Birayani

Memories of Eid are not a huge part of my childhood, but then again they are and they are almost always entangled with birayani ( a layered casserole of rice and usually meat) that when done right can practically be edible art.

The past two days have been surprisingly different and very peaceful. I took them off to spend sometime with mom, making it what we call a stay cation of sorts. It is amazing how refreshing and relaxing one can find a few hours of downtime. This morning I slept in, after getting the kids some early breakfast I went back to the den and slept in to be woken up by a work call at 10am. I sort of winged that one the best I could, and then decided to cobble together a very simple and healthy birayani.

While you can get several variations of a biryani, the Kolkata style biryani tends to be characterized with milder seasonings, and the addition of both eggs and potatoes into the mix. Today, I did a middle ground and did not add potatoes but did add in the egg, the highlight of the nuanced flavors of this dish was the marriage of mint, saffron and rosewater. I spent the requisite time to actually brown the onions and dished this up with a raita made with fresh garden cucumbers and mint.

I cobbled up this elegant and simple meal in about 45 minutes from start to finish, and interestingly since Anshul was at home today, we enjoyed this meal in quite silence, almost like poetry in food. Happiness, was my mother’s pure enjoyment of the simple fare that I cobbled for her. Possibly, an added delight was the fact, the fusspot husband gave it a seal of approval, in fact, so much so he polished off the leftovers as a so called snack today – a day later. All things considered a success, fragrant, flavorful and not excessively heavy.

PrintEasy Shrimp Birayani

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

An easy recipe for shrimp biryani, that is light and fresh tasting.

Ingredients

2 tablespoons oil
1 large red onion, thinly sliced
1 tablespoon ghee (clarified butter)
11/2 teaspoons ginger paste
1 teaspoon minced garlic
1 medium sized tomato, dices
3 cloves
1 large stick cinnamon, broken into smaller pieces
3 to 4 green cardamoms
1 black cardamoms
1 pound of medium to large shrimp, shelled and ed-viened
11/2 teaspoon salt
1/2 teaspoon red cayenne pepper
1 cup of Basmati rice, rinsed and soaked
11/2 cups water
1 teaspoon saffron strands
4 hard boiled eggs, shelled and halved
1/2 cup finely chopped mint leaves
1/4 cup slivered or chopped almonds
1 tablespoons rosewater (optional)

Instructions

In a large pan heat the oil and add in the onion, and cook stirring occasionally. for about 15 minutes until the onions are golden brown. Set half the onions aside.
Add in the ghee and the ginger paste and garlic. Add in the tomato and mix well.
Stir in the cloves, cinnamon, green and black cardamoms and continue cooking until the sauce is thick and soft.
Add in the shrimp, salt and red cayenne pepper and mix well.
Stir in the rice, water and saffron strands. Cover and cook for about 20 minutes until soft.
Stir in the mint leaves, almonds and gently mix in the eggs.,
Cover the mixture and save for about 10 minutes.
Sprinkle with the rosewater (if using) and serve.3.1http://www.spicechronicles.com/easy-shrimp-birayani/

 

 

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