ironamma

A new wave of vegetarian cooking!

Archive for the tag “filling”

Black- Eyed Peas/Lobia with Barley Soup

Black- eyed pea or bean, a legume that has high nutritional value (calcium, folate, vitamin A, etc) is known as the soul food of the South. This is a wholesome soup with pressed barley (oshi mugi) which gives it a subtle thickness.

INGREDIENTS:

  • 2 cups black-eyed peas – wash and soak in hot water for ~ an hour (or use fresh shelled or frozen)
  • 1/4 cup pressed barley soak with peas
  • 1 can/14 oz/411 gm cut tomatoes or 4 large Roma tomatoes dice
  • 1 large red onion – chop
  • 1/4 cup cilantro – chop
  • 1 leek stalk – cut thin round slices (optional)
  • 7 cups water

Fresh blend:

  • Food process 5 garlic cloves, 1″ ginger piece, 1/2″  fresh turmeric piece, 1/4″ mango ginger  and 1 green chile

Seasoning:

  • 3 tbsp Mediterranean oil blend/canola,olive,grape seed
  • 1 tsp cumin seeds
  • 1/4 tsp onion seed
  • 1/4 tsp asafoetida powder/hing
  • ~ 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder (Kashmiri) or to taste
  • 1 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 3/4 tsp salt or to taste
  • 1/4 garlic salt
  • 1/2 tsp lemon juice (optional-if tartness required)
  • 1 tbsp dry onion flakes

PREPARATION:

  • In a pressure cooker temper cumin, onion seeds and hing in hot oil.
  • Reduce heat to medium, add and saute dry onion, cut onion, leek and fresh blend until light golden.
  • Add the rest of the seasoning except salt, garam masala and lemon juice.
  • Saute 3 – 4 min. Then add black-eyed peas, barley and cut tomatoes. Add 7 cups of water.
  • Cook for ~ 15 min. First on high until the steam is released then reduce to medium low.
  • Turn of heat. Wait until the cooker has released all the steam before opening it’s lid.
  • Add salt and garam masala; cook for a few min more. Mash some of the the peas and tomatoes against the side of the cooker.
  • Garnish with cilantro before serving.

*Note:

  • Enjoy with your favorite munches or scoop of cottage cheese!

Quince (Fruit) Pie

Quince grows in abundance in the areas of the Caspian Sea and Black Sea. Like the apple and guava it produces a natural pectin when cooked in vinegar and honey, ideal for jelling. Quince preserves are available in specialty stores.

Cheers to the quince pie – it was a hit and my family loved it. I didn’t have to go far to purchase quince as the trees in my backyard are loaded with the fruit!

INGREDIENTS:

Pie crust:

  • 1 tbsp oil
  • 2 1/4 cup all-purpose flour – maida (1/2 to 3/4 cup more required if decorative fold desired around the edges) – 2 1/4 cups for crust, top and bottom (full cover or weaved lattice cover) is sufficient
  • 3/4 cup unsalted butter cubed and little more small pieces/dots over the filling
  • 1/4 tsp sea salt
  • 1/4 cup ice cold water

Filling:

  • 6 medium quince – core and thinly slice with skin – toss with lemon juice, rind and honey
  • 1/2 to 3/4 cup berries – blue, black, rasp, straw (eye ball it and your choice of berries)
  • 1 tbsp dried cranberries
  • 3/4 cup brown sugar (use 1/2 cup brown and white sugar if less sweetness is desired)
  • 3/4 cup white powdered sugar
  • 1 tbsp granulated sugar (turbinado) to sprinkle and caramelize on top of crust
  • 1/3 to 1/2 cup all-purpose flour (for thicker consistency add more flour between the range given)
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1/4 tsp lemon zest
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg powder
  • 1/8 tsp allspice

Garnishing:

  • Toasted walnuts, pomegranate and chocolate ganache
  • Or top it with whipping cream or your favorite ice cream.

PREPARATION:

-Preheat oven 375*F.

Pie crust:

  • Add oil and salt to the sifted flour- mix evenly with hand. Work the cubed butter into the flour quickly to make it crumbly, before the butter becomes soft. Then add ice water, little at a time, to make the mix like dough. Don’t over work it.
  • Divide the dough into 2 and shape each into a disk – bottom crust disk is bigger than the top one. Saran wrap and put in the fridge for about twenty min.

Filling:

  • Mix flour, all sugar, cinnamon, nutmeg and allspice evenly. Fold in the quince mixture, cranberries and fresh berries.
  • Spray with oil or butter 9″ pie dish.
  • On a floured surface roll both disks into 10 to 11 inch circle. For some it may be easier to roll between plastic wrap.
  • Line the bigger circle on the oiled pie dish by rolling it on the rolling pin and transferring it to the dish. Gently press to take the shape of the pie dish.
  • Mound the quince mixture into the pie dish and dot it with butter.
  • Cover the pie with the other circle and fold the over hangings around the edges.
  • Make slits in around the pie and a hole in the center.
  • Spray oil and sprinkle sugar on top of the crust.
  • Cover the edges with foil for the first 25 min.
  • Place on the center rack and bake pie for 50 min at 375*F. Slice pie after 15 min cool down.

*Note:

  • Next time try it with basil (ribbon cut) in the filling.
  • Add sugar in the crust, then use less in the filling.
  • Vegan option – Can use 1/2 to 3/4 cup olive oil, 1/4 tsp baking soda to make the dough.

GARLIC RICE

Carmalized savory garlic rice.

INGREDIENTS:

2 cups rice – microwave uncovered in 4 cups water/ 1 tbsp butter or olive oil for 23 min.

1 cup slivered garlic

1 stem curry leaves

4 tbsp finely chopped cilantro

Seasoning:

1 tsp small mustard seeds

3/4 tsp carom seed

1/2 tsp urad daal

1/4 tsp fenugreek seeds

1/4 tsp asafoetida

4 to 5 hand broken red chiles or to taste

1 tsp salt or to taste

2 1/2 tbsp olive oil

PREPARATION:

Temper mustard, carom, urad in oil – reduce heat add fenugreek, asafoetida, red chiles, curry leaves and garlic. Saute until garlic is roasted. Add salt and mix the seasoning with rice.

Garnish with cilantro. Serve with yogurt on the side.

Radiatori Pasta

Sometimes my family needs a break from Indian cooking and pasta can never go wrong… fast, easy and tasty!

Ingredients:

  • 500g (17.6 oz) of Radiatori pasta or any shaped pasta – follow instructions on the package, don’t over cook!
  • 3 cups of cherry tomatoes cut in halves
  • 2 cups of canned olives cut in halves
  • 1 cup Parmesan cheese
  • 1 lb., 8 0z (861g) of fresh mozzarella cubed
  • 2 cloves minced garlic
  • 1/4 red or white onion chopped
  • 1/2 tsp garlic salt
  • 1/2 tsp chili flakes
  • 1/2 tsp black pepper
  • sea salt to taste
  • 1 tsp Italian seasoning
  • 1/4 cup of sun dried tomatoes julienne cut
  • 1/4 cup of pesto sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 to 3 stems of fresh basil

Preparation:

Cooking Pasta: Drop Radiatori pasta in boiling water and cook for 15-20 minutes. Then strain water and set the cooked Radiatori aside.

Adding Fresh Pasta Sauce: Heat olive oil on medium heat,  add butter then onion and garlic until golden. Followed by sun dried tomatoes and pesto sauce; red chili and black pepper; Italian seasoning and both salts. Add the cooked Radiatori and stir evenly then add the 2 cheeses and olive halves. Stir for few minutes. Turn of heat and add the cherry tomatoes and basil. Serve!

Besan Chila (Garbanzo Flour Pancake)

Need a quick fix. Pancakes will do the trick, especially ones that are filled with good proteins and carbs. Vegetarians welcome to the Garbanzo Flour Pancake also known as Besan Chila in India. With this batter you have one recipe that will make 3 dishes! Besan chila (Garbanzo Flour Pancake)…Besan fritters (Pakora/Patties)…Besan Uttapa. Feast your eyes below.

Ingredients:

  • 3 1/2 cups besan (garbanzo flour)

       These ingredients below– chopped and coarsely blended in food processor:

  • 4 bell peppers (orange, red, yellow, green–use half  of each)
  • 1/2 big red onion
  • 1 cup edamame green soybeans cooked 2 minutes in microwave
  • 1/4 cup sun dried tomatoes

       These ingredients chopped and finely blended:

  • 2 to 4 green chile, 1 (2inch) ginger piece, 1 small fresh turmeric piece, 1 bunch fresh basil and 2 to 3 cloves garlic

Preparation: 

Mix all of the ingredients above in the flour. Add 1 1/2 tsp salt, 1/2 tsp red chile powder, 1/2 tsp turmeric powder, 1 tsp cumin seeds and 1/4  tsp onion seeds (kalaunji), 1/4 of one block crumbled firm tofu ( squeeze to remove excess liqiud),  2 tbsp wheat germ (0ptional).

I–add 1/2 tsp baking powder and fry to make pakoras (fritter balls) by using a spoon or melon baller to put in the hot oil on medium heat. Eat with your favorite sauce, dip or chutney. Savor– crispy, crunchy on the outside and soft inside.

Shallow fry to make patties for sandwiches

OR

II–add 2 tbsp yogurt, 1 tsp oil and little water to make soft pancakes (chila).

OR

III–add 1/2 cup rice powder, 2 tbsp of  yogurt and water to make dosa like pancake called uttapa. Adjust salt to taste.

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