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A new wave of vegetarian cooking!

Archive for the tag “spice”

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!!

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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