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A new wave of vegetarian cooking!

Archive for the tag “Bread”

Ironclad Review #2! Krusteaz Pumpkin Spice quick bread!

In the spirit of October my daughter and I decided to rendezvous at a good friends place. As we walked in Ashwini Srivatsan had a plan up her sleeve. She had been in the kitchen planning to bake something delicious. 30 minutes after catching up we got a whiff of delicious pumpkin spice aroma from her kitchen. In another 30 minutes she pulled it out of her oven and settled it to cool. As soon as it was cool she cut it and it was a race to get a slice as we all hoarded the kitchen.

The Ironclad Review for the Krusteaz Pumpkin Spice quick bread is an even bigger 4 knives out of 4. You can use the batter as bread, cookies, or even pancakes. What’s wonderful is that the batter is not too sweet, and the spices are even keeled throughout. It cooks fast and slides right off the pan for a clean finish. This will be a great addition for a Halloween get together. Spread the aroma of Pumpkin Spice in seconds and enjoy!!

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Potato Yogurt Soupy Curry (Matah Ke Aaloo)

Enjoy this comfort food.

INGREDIENTS:

  • 3 Russet potatoes – pierce, microwave for 8 – 10 min, peel and  cut small cubes
  • 1/2 cup yogurt
  • 1/2 bunch cilantro – mince
  • 1 stem curry leaves – ribbon cut or use as whole
  • 4 cups water

Fresh blend:

  • Blend in a small food processor 1 large piece ginger, 1/4″ piece of fresh turmeric, 1 green chile and 1 garlic clove – peel skin and chop so that it blends nicely

Seasoning:

  • 1 tsp cumin seeds
  • 1/4 tsp whole black pepper
  • 1/4 tsp asafoetida/hing
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chile powder or to taste
  • 1 1/4 tsp coriander powder
  • 1 tsp fennel powder
  • 1/4 to 1/2 tsp garam masala
  • 1/4 tsp rasam powder
  • 1 1/2 tsp salt
  • 2 tbsp olive oil

PREPARATION:

  • Temper cumin, black pepper, curry leaves and asafoetida in hot oil, reduce heat and add fresh blend.
  • (One way to temper without burning the seasoning is to heat oil and then turn off and immediately put all that is require to bloom. Turn back on the heat to low and increase accordingly.)
  • Then add and saute the rest of the seasoning (except garam masala) and the potatoes for 3 min. Cook on low to sear the potatoes, then increase heat and add 2 cups of water. When it starts to form a thick mushy consistency reduce heat and add yogurt. Stir for few min and add the rest of the water and garam masala. Simmer to a boil.
  • It tends to thicken, so add water, Bulgarian buttermilk and salt accordingly.
  • Garnish with lots of cilantro.
  • Enjoy with puris, toasted sour dough bread, naan, flat, pita bread, etc.

*NOTE:

  • Fingerling potatoes lightly scraped, boiled and broken with hand are also made using this recipe. Only the liquid is more clearer and not so heavy.

EGGPLANT (BRINJAL) BRUSCHETTA

What makes this spread different from the classic tomato spread is that it is creamy and made from eggplant. Nutty flavor of Parmesan, slight hint of garlic and dill, salt from the feta and coolness of the yogurt all comes through.

INGREDIENTS:

1 large eggplant (peel, dice into small cubes, spray with cooking oil and microwave covered for 3 min.)

1/2 white onion or 2 shallots

2 garlic cloves minced

1 cup Greek yogurt

1/2 cup salty sheep or goat cheese

1/4 cup Parmesan (preferably freshly grated Parmigiano-Reggiano)

1/4 cup sun dried tomatoes finely chopped

1 to 2 tbsp fresh dill

1 to 2 Thai chilli seeded and minced

Seasoning:

2 tbsp olive oil

1/4 tsp caraway seeds or cumin

1/2 tsp onion seeds

1/3 red chile powder or flakes / to taste

1/ 2 tsp sea salt

PREPARATION:

Temper caraway and onion seeds in hot oil, reduce heat and add red chile powder, garlic and onion. Saute until soft.

Add and sear eggplant for few minutes, then turn off heat and add sun dried tomatoes, salt, green chiles and after it cools – Parmesan, goat cheese, dill and yogurt. Fold gently all the ingredients.

Enjoy with any Italian bread, sour dough, pita or bagel – soft or toasted / dry or garlic buttered. To the bread add a thin slice of fresh mozzarella, tomato and eggplant spread.

Chatpata Aloo Paratha (Potato)

Aloo Paratha is one of the most popular dishes made in North and central India. It is a paratha stuffed with potatoes which is cooked on a hot skillet and smothered with ghee (butter) if you feel like you could use the extra calories (an excellent choice for all the ravenous pregnant women). Ready for a quick hot meal that goes excellent with yogurt and Indian pickles?

Ingredients:

4 large Idaho, Russet or Yukon yellow potatoes – pierce and microwave for ~ 20 min or boil in water. Don’t overcook. Grate the potatoes so no lumps are there.

Fresh blend–1 big piece ginger ~ 2″ to 3″, 1 small piece turmeric ~ 1/2″  to 1″, 4 to 5 red and green Thai chile, 1 medium size red onion, 1 bunch cilantro –  coarse chop and place in the food processor except onion until last and use pulse button.

Masala:

  • 1/2  tsp cayenne powder
  • 1/3 tsp asafoetida
  • 1 tsp coriander powder
  • 1 tsp MTR garam masala
  • 1 1/2 tsp pomegranate powder or mango powder (aamchur) or both
  • 1 tsp fennel powder
  • 1/2 tsp sambar powder
  • 2 tsp sea salt–salt to taste
  • 1/2 tsp white pepper powder optional

Preparation for filling:

Add all the masala and fresh blend in the grated potatoes. Mix and make large size balls.

Preparation for dough:

4 cups of whole wheat flour, 1/4 tsp salt,  pinch of asafoetida and 1/8 tsp red pepper powder–make soft dough by adding water little at a time so it is easy to spread. It’s okay to over work the dough. Cover with a towel for 10 minutes before making the parathas.

Oil hands and make a small ball – flatten and roll. Oil it, put potato ball on top, cover and close dough. Use all purpose flour to spread the paratha thin or thick and remove extra flour before shallow frying on both sides. Your choice to make it soft or crispy. My family gives their request a day before.  Enjoy with pickles, mint yogurt, and chutneys or even melted grated Mexican cheese blend.

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