Tag Archives: Indian cooking

BAJRA DOSA

Posted in Small Dishes, Vegetarian-friendly, Veggies by

I consider this a work in progress… This was my second attempt, the first was quite catastrophic, if I am to be honest. The recipe, as well as a very detailed video, is available at Naturally Nidhi, a blog I love and always teases me into expanding my cooking horizons. You will need millet flour, and a special skillet - tava is the real thing – but I used a non-stick crepe pan. I loved the flavor and the texture, even if my dosa did not look nearly as perfect and gorgeous as Nidhi’s.

INSTANT BAJRA DOSA
(slightly modified from Naturally Nidhi)

1/2 cup bajra (pearl millet) flour
1/2 cup water
Batter:
1/2 carrot , grated
1 tbsp cilantro , finely chopped
1 green chili , finely chopped
1/4 tsp cumin seeds
1/2 tsp salt , adjust to taste
1 cup water
oil or ghee to drizzle over the dosas while cooking


Mix together the bajra flour and 1/2 cup water. Let this rest covered on the countertop for about an hour. This will help the bajra flour soak up the water and ensure the dosa doesn’t have any cracks. Once soaked, add in the remaining water, vegetables, and spices. Mix well. The consistency of the batter should be thin and runny. Make sure you only add the salt once you’re ready to make the dosas.
Heat a nonstick pan until it is very hot. To check if the temperature is right, sprinkle some water on it and it should sizzle immediately.


Wipe off the water from the tava or crepe pan. Stir the dosa batter to ensure it doesn’t settle, make sure to do this everytime before you transfer it to the pan. Pour about 1/4 cup of the water in a circular motion from about 8 inches above the surface of the pan. You should immediately see a net shape form. If there’s large holes, you can pour a little extra batter to fill the big gaps.


Turn the gas to medium-low flame, pour a tsp of oil or ghee over the dosa, and be patient as you let it become golden brown and crisp. Once you see brown spots on the top of the netting, the dosa is ready. Carefully scrape it from all sides and fold gently.

ENJOY!

to print the recipe, click here

Comments: I first made it with Bob Mill’s millet flour, and that did not work very well, so I tried it again with a different type of flour and had better results. I ordered it here. The pan needs to be very hot when you first add the watery batter, but then, if you are using a crepe pan, make sure to reduce the heat and be patient. Cook it until it is looking dry all the way from edges to center. That will ensure the dosa won’t be doughy and uncooked in the center. And it will fold nicely when you use a spatula to do so. I feel that I need to practice more, but I am a lot more confident after my first failed attempt. Make sure to watch Nidhi’s video that shows exactly how to pour the batter, so that you get a lacy pattern as it cooks. It is not easy to cook something you’ve never had and that is also quite different from the food you grew up with. But I love the challenge!

Make sure to visit Nidhi’s blog, it is a fascinating source of recipes and information…

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PASTA CHIP BHEL

Posted in Air-Frying, Salads, Vegetarian-friendly, Veggies by

Can you tell I am in love with this salad?

But first, a disclaimer… This is by no means an authentic bhel. If you are new to the term, bhel is a concoction from India, made with puffed rice and crispy sev noodles. I’ve found this version by complete accident and was so intrigued by it, I could not wait to try it. However, I have modified it substantially so if there was any resemblance with the authentic bhel, it is pretty much all gone… Can we still be friends?

PASTA CHIP BHEL
(adapted from Naturallynidhy)

for pasta chips:
1 cup cooked pasta (I used fusilli)
2 tbsp grapeseed oil
2 tsp black and white sesame seeds
1/2 tsp black pepper
salt to taste

for the salad:
1 cup mixed colors shredded cabbage or store-bought cole slaw mix
1/2 cup matchstick carrots (or shredded in food processor)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
fresh cilantro leaves
2 tbsp grapeseed oil
2 tbsp soy sauce
1 tbsp sweet red chili sauce (I used Thai Kitchen)
1 tbsp black vinegar (or another vinegar of your choice)
1/2 tsp red chili flakes
juice of 1/2 lime (or to taste)
salt to taste
sesame seeds to serve

Turn the air-fryer to the highest temperature (mine is 390F). Mix the pasta with oil, sesame seeds, salt and pepper. Air-fry for about 10 minutes, until crispy and fragrant. If you don’t have an air-fryer, roast in the oven at 400F for about 15 minutes. Let it cool in a single layer over paper towels.

In a large bowl where you will serve the salad, make the dressing by mixing all oil, soy sauce, red chili sauce, vinegar, and chili flakes. Whisk well, then add a little lime juice, taste, and see if you’d like more lime juice. Add the pasta chips and all other ingredients to the bowl, toss well and adjust seasoning with salt and pepper if needed. Let it sit at room temperature for about 15 minutes before serving, or longer in the fridge.

Add cilantro and more sesame seeds right before serving.

ENJOY!

to print the recipe, click here

Comments: Talk about exotic flavors and textures, this salad has it all. I am now quite eager to make the real bhel, so stay tuned for that. One of my modifications was using the pasta more like you would “croutons” in a Caesar salad, just like an accent. I believe that in bhel the pasta is a main component.

All the amounts of veggies are suggestions, and super flexible. Use what you like, add other veggies if you prefer. But the idea is to have a lot of texture, and let the sauce barely smooth things out. The salad is vegan-friendly , but we “corrupted” it with grilled pork tenderloin. If you make the pasta as a main component of the salad, this could well work as a full dinner. One more thing, pay close attention to the air-frying step, and shake that pan often. It is easy to end up with some pasta crisps over-cooked. I am definitely making this or modifications of this version again and again.

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ASPARAGUS WITH GUNPOWDER MASALA

Posted in Veggies by

Impossible to ignore the Indian vibes in our kitchen lately. Of all cuisines, I believe that is the one bringing the most out of veggies. This recipe will blow your mind, and I am certain of it. The gunpowder masala is nutty, with the perfect level of heat and complex mixture of flavors. As my friend Joanne said in her blog post, it will be good on pretty much anything. I urge you to make it, even if finding curry leaves could be a bit tricky.

BLISTERED ASPARAGUS WITH GUNPOWDER MASALA
(from Joanne’s blog Eats well with Others)

for the Masala:
100 g raw cashews
35 g raw pepitas
30 g dried red chilies de arbol (or to taste)
20-25 fresh curry leaves (I used 10 dried leaves)
2 tbsp white or black sesame seeds (I used a mixture)
½ tsp asafetida

for the asparagus:
4 tbsp olive oil
1 lb asparagus, woody ends trimmed
1 tbsp fresh lime juice
sea salt flakes
1-2 tbsp gunpowder masala (or to taste)

Make the masala: Heat a small skillet over medium heat. Once it is hot, add the cashews, pepitas, dried chilies, curry leaves, and sesame seeds. Toast them, stirring occasionally, until the seeds are starting to brown. Transfer to a bowl and cool to room temperature. Once cool, grind in a food processor or blender along with the asafetida to a coarse powder. Pour into an airtight container and store in the refrigerator.

Make the asparagus: Heat a cast iron skillet or grill pan over medium-high heat. In a large bowl or on a sheet pan, toss the asparagus with 1 tbsp of the olive oil. Add the asparagus to the pan and cook for 5-6 minutes, turning occasionally, until blistered on at least 2 sides. Transfer the cooked asparagus to a serving platter. Drizzle with the remaining olive oil and lime juice. Sprinkle with the salt flakes and gunpowder masala. Serve immediately, and swoon!

ENJOY!

to print the recipe, click here

Comments: The other day I was part of a conversation about food blogging and how tiring it is the over-use of certain adjectives to describe a dish. Life-changing, fantastic, mind-blowing (guilty as charged)… So let’s stop going there. This is a great masala that I can see being paired with many veggies and even animal protein. I envision a beautiful piece of salmon, grilled to perfection and topped with this crunchy concoction, with a nice squeeze of lemon juice. It does need a bit of moisture to shine, so that final drizzle of oil and citric juice is a must.

If you cannot find curry leaves, I’d say make it without. It does have enough going on, and it will still be mighty tasty. The recipe makes more than you’ll need, so keep it in the fridge and find new uses for it. Just yesterday I paired it with sweet potatoes and garbanzo beans, drizzled with a tahini-yogurt sauce.

Joanne, thank you for yet another perfect recipe that will go into our regular rotation for sure!

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PORK VINDALOO

Posted in Pork by

If you are not wild about spicy food, I must warn you that this recipe might not please you. However, you will have no issues enjoying the simple side dish I served with it, a fresh corn salad that beautifully tamed the fires of the Vindaloo. This version is considerably simplified from the traditional, but does not cut corners in the flavor department.

PORK VINDALOO
(adapted from several sources)

2 pounds boneless pork butt, cut in 1.5 inch pieces
2 onions, diced (or substitute 2 large stalks of celery + 2 carrots, minced)
4 garlic cloves, minced (omit or use garlic powder if you have digestive issues)
1.5 tsp salt
1 tsp black pepper
2 tablespoons grapeseed oil
2 tablespoons smoked paprika
2 teaspoons garam masala
1/8 teaspoon cayenne pepper
1/4 teaspoon Aleppo pepper
2 tablespoons all-purpose flour
1 tablespoon mustard seeds
1 teaspoon sugar
3 cups chicken broth
1 can (14.5 oz) diced fire-roasted tomatoes
1 tablespoon red wine vinegar

Heat the oil in a Dutch oven or large pan. Add pork pieces, onions (or celery and carrots), garlic, salt and pepper. Cook, stirring every couple of minutes, until the meat gets golden brown, about 15 minutes.

Stir in the spices and garlic powder (if using), cook for a minute until fragrant, add the flour, cook while stirring for another minute, then add the chicken stock, canned tomatoes, mustard seeds, and sugar. Bring to a simmer. To finish the dish, you have several options:

Crockpot: add vinegar, transfer to a crockpot and cook on low for 5 to 7 hours.

Regular oven: add vinegar, place in a 325F oven for 3 hours, covered.

Pressure cooker: add vinegar, bring to full-pressure and cook for 35 minutes. Release pressure manually and simmer down to reduce the sauce, if necessary.

Right before serving, add minced fresh cilantro leaves.

ENJOY!

to print the recipe, click here

Comments: Pork Vindaloo has its origins in Portuguese cooking, a fiery concoction known in Portugal as “vinha d’alhos.” Garlic and onion are important components, but due to food sensitivities I make our vindaloo with no onions and just used some garlic powder (1/2 teaspoon to be precise). The heat of the dish mellowed down next day, but we did not find it excessive even right after cooking. The use of smoked paprika is not authentic, but I like the different flavor it adds to the sauce.

Of all methods of cooking, I favor the pressure cooker because I like the resulting texture and how quickly it all comes together, but the two other methods I listed will work perfectly well.

The side dish: pretty much a non-recipe… Shave kernels from 3 corn cobs, add grape tomatoes cut in half, black kalamata olives, pitted, and English cucumbers, sliced. Mix 1 tablespoon of white vinegar with a little salt and pepper, drizzle 1/4 cup olive oil, whisking constantly to emulsify. Add the dressing to the veggies, place in the fridge for a couple of hours, then enjoy with your fiery Vindaloo, or with any other main dish of your choice. It is refreshing and satisfying.

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CLAY POT MASALA CHICKEN THIGHS

Posted in clay pot cooking, Poultry by

No clay pot? No problem, the recipe works in a regular oven, so stick around. We loved the flavors so much I’ve used this marinade in whole chicken, and also Cornish hens. The unusual twist is the incorporation of ground almonds in the mix. If you are intrigued, I totally understand because I was also. It adds a little texture and more “staying power” on the meat. I hope you’ll try it, I think it might become a favorite in your home.

CLAY POT MASALA CHICKEN THIGHS
(adapted from Made in India)

6 chicken thighs, bone-in, with skin
1 tablespoon cumin seeds
1 tablespoon coriander seeds
5 cloves
1 teaspoon black peppercorns
¼ cup ground almonds
1/2 tsp cinnamon
1/2 teaspoon ground turmeric
1/4 cup whole-milk yogurt
1 + 1/2 teaspoons salt

Put the cumin seeds and coriander seeds into a dry non-stick frying pan over high heat until they get fragrant, don’t let them burn. Put the toasted seeds into a spice grinder, along with the cloves and peppercorns, and grind together. Put them into a big bowl and add the ground almonds, cinnamon, turmeric, yogurt, and salt. Rub this marinade all over the chicken thighs, making sure to stick some underneath the skin. Cover and let marinating int the fridge for 1 to 12 hours, the longer the better.

If cooking in a regular oven, heat it to 400F, place the chicken thighs in a baking dish, cover with aluminum foil and roast for 45 minutes, remove the foil and roast until the skin is golden brosn.

If using the clay pot, soak it in cold water for a couple of hours. Drain the water, place the chicken pieces inside, close the lid and place the pot in a cold oven, turn it to 450F. Cook for 1 hour, remove the lid and roast for another 15 to 20 minutes, until the skin is nicely brown.

ENJOY!

to print the recipe, click here

Comments: You can use almonds that you grind yourself, but I opted for almond meal, as I always have it around due to my macaron-baking addiction. It gives a subtle nutty flavor the the meat, and definitely allows the marinade to speak louder in the final dish. Originally I saw this marinade used in a whole chicken. The recipe called for cutting some slits on the skin over the breast to rub the marinade underneath. However, during roasting the skin teared apart too much and although it was still delicious, I did not care for the way it looked. So I will stick to using it for chicken thighs. Full disclosure: I already made it three times…

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