Quick Cook Bhartha

I often end with having to deal with the "gap" factor when I am interviewing people, while I am sometimes skeptical I do realize that taking a few years off is ok! Actually, in my mind what is the purpose behind the time off, this is hard to discern. I have to tell you, two days back I had taken the morning off to deal with a few kid related issues, and let me tell you the multi-tasking that I needed to accomplish within the three hours in my mind was nothing short of fantastic. Granted some of this does get compounded by the fact that I have a compressed but busy work day waiting for me, but nonetheless this multi-tasking is pretty intense and can certainly be gainfully translated to the workplace if placed in perspective.


Well, my morning was like - I woke up saw the snow realized we would have a school delay, it gave me some more breathing roon with the breakfast routine, I actually used that extra time to place the eggplant on the gas to char roast it. What happens with this is that the eggplant is cooked till the skin is burnt and blackened. I remove from fire and set aside to cool.

It needs pretty minimal attention. I got dressed, left my KG going daughter with hubby, went out cleaned the car, took my son to the doctor in Briarcliff (20 min NW), spent an hour, went 15 minutes north dropped off my son to pre-school/daycare (late). Braved off 40 minutes north, stopped at Costo to pick up a couple of things then, picked up my contact lenses and made it into work. Lord, did not feel like I had any time off.


Well, back in the evening I had the charred eggplant waiting for me. I literally took 15 minutes to cook it though.

For the Little ones!

Three years ago on a visit to India, my daughter developed a taste for pomegranates. It used to be a stretch to find these fruits readily available, now thanks to Pom - a california based company these fruits are readily available in most markets. These pretty seeds were photographed right out of my daughter's lunchbox! I was quite taken by their beauty at about 7:45 in the morning. I am actually sending this for the Click, that is a themed food photography event. This is one of those chance things, the theme was right shall we say!

Easy and Satisfying Naan

Someone told me about this method, I have to tell you, I am yet to teach a class where I do not get a request to make saag paneer and then asked about naan making. I like to make naan using yeast but realize that it is not quite the same. This recipe is a little heartier and textured because I have used white whole wheat flour and some rye flour. If you do the same using white flour as is done in restarants you shall get something really close.

So this is what I did,

Naan - Puffed Indian Breads

Makes 6-8

Ingredients

3 cups white whole wheat flour
1/2 cup rye flour
1.5 tsp salt
1.5 tsp baking powder
1/2 tsp baking soda
2 tbsp olive oil
2 cups yogurt

Extra flour
Butter for topping (optional)

Method of Preparation

1. Sift the flours, salt, baking powder, baking soda.
2. Rub in the oil and mix into a smooth dough with the yogurt. Add the yogurt gradually, the dough should be moist but not sticky.
3. Cover and let this sit for 2 hours in a warm place.
4. Knead the dough well, adding extra flour if needed.
5. Divide into 6 pieces, roll out into round or oval 1/4 inch thick pieces.
6. Pre-heat the oven to 525 degrees.
7. Place the naan on a hot tawa and let this cook till puffed and lightly browned on both sides.
8. Quickly place this in the oven and let this cook for 3-4 minutes till puffed up and browned on both sides.
9. Brush with butter if desired and serve hot.

Thinking Sprouts! - Palak Lobia Chaat

Well, we really do not have a consistent thing so to speak for the new year, actually the only so called holidays we do something set and planned for is valentine's day where it is Anshul's job to figure out what to do and thankgiving which is my big thing. Actually Christmas is also becoming a tradition too, where we go to Laur's house who is probably the most amazing baker. Anyhow this year, we decided to go to the Indian restaurant Royal Palace that tends to do a news year's eve shing ding.

One of the good things about having generally low expectations is that you are less likely to be disappointed. Actually in this instance I was pleasantly surprized the food was very good and the bartender was very jovial and music appropriately noisy. They had this interesting appetizer that I had to come and try to re-create. Mine looks a little different, overall a somewhat complex preparation with all its multiple layers but in my opinion worth the effort! Actually the highlight of this exercise was sprouting my own lentils, I used small red lentils (lal lobia) and used the method loosely described here. I opted for the jar method.

Palak Lobia Chaat - Sprouted Lentils and Spinach Spiced Salad

Served 4-6 people

Ingredients

For the pakoras

1 cup besan (chick pea flour)
1 tsp salt
1/2 tsp whole cumin seeds
1 tsp red chili powder
2 green chillies minced
1 tbsp finely grated ginger
1 tsp black salt
1 bunch fresh spinach (not baby)
Oil for frying

Other Ingredients

1/2 cup tamarind chutney
1 cup yogurt
2 tsp chaat masala
1 tsp salt
1 onion chopped
1 tomato chopped
3/4 cup sprouted lentils
2 tbsp chopped cilantro

Method of Preparation

1. Beat the besan to remove all the lumps and stir in the spices.
2. Add about 1 cup water to make a batter.
3. Heat the oil.
4. Stack the spinach leaves together (about 4-5 per pakora), remove any thick stems if needed and dip lightly into the batter (enough to coat and bind.
5. Fry on medium heat till well crisped and browned on both sides.
6. Set aside to drain on paper towels (we would need about 4 pakoras per person).
7. In a large bowl lightly toss this with the other ingredients and serve while the pakoras are still warm for a good contrast of textures and flavors.

A very interesting creation but I think this would be more of a meal than just a starter for me.

Grilled Masala Vegetables

As I have mentioned earlier, I get insprired to work with some of my best vegetarian recipes when my in-laws visit. Yes, they are mainly vegetarian. Some of these creations are a result of practicality and some like these lovely vegetables are dishes that almost make putting up with other aspects of their visit worthwhile.
I used my indood little grill, which is a lovely little weeknight addition to my household that I use in spurts. Well, I try something wonderful, then another, and yet another, until another kitchen toy gets my attention. This has been such a full week, I have been fight a cold, the post holiday jolt... you get the drift. Anyhow here is what I did.

Grilled Masala Vegetables

1/2 peeled cucumber
1 cup yogurt
1 inch piece ginger, peeled
2 pods garlic
Plently of freshly ground black pepper
Juice of 1 lime
1/2 cup chopped cilantro
1/3 cup orange juice
2 tsp salt

For the vegetables

1 pgs extra firm tofu (pressed and drained)*
2 cups brocolli florrets
2 tomatoes quartered
1 onion cut into large pieces
1 bell pepper cut into large pieces
Oil or melted butter for basting
Chaat masala for garnish

Method of Preparation

1. Blend all the ingredients for the marinage into a smooth paste.
2. Marinade the ingredient for several hours.
3. Turn on the grill and cook the tofu and brocolli with the cover on for 6-8 minutes.
4. Take off the grill and arrange on a plate.
5. Cook the tomatoes, onion and pepper till somewhat softened.
6. Mix with the vegetables.
7. Sprinkle very liberally with chaat masala and serve.

* Place the tofu between two place and top with something heavy to drain the liquid out

Cider-Pomegranate Ham

The holiday meat that I do a good job with is Ham. This New Year, I was lucky, just before the holidays I recieved a case of Pom wonderful pomegranate juice from Pom Blogger.

I have been playing around with the juice since then. I added this to the ham that I made over the holidays, I had a dazzling red ham, tangy and very, flavorful! I have done a bunch of other things such as a pomegranate berry ice-cream and pomegranate chicken boti kababs. I promise to blog about them soon.

Well, I start with an approximately 8 lb ham and create the following marinade for this.

2 cups cider

2 cup pommegranate juice

1/3 cup tandoori masala

1 tsp fresh rosemary

2 tbsp red chili powder

1 cup brown sugar

2 tsp salt

I left the ham to brine in this overnight.

I bake it at 350 degrees for 4 hours using the liquid as a "bath". Sliced it up and serve it with fresh pineapple. Everyone loved it!

Welcoming 2009!!!

I think it is always a greater challenge to cobble together New year's breakfast/brunch than to mannage the a new year's eve party. This is especially tricky if you have partied the night before. I do not know if this is any indication of the rest of the year, but today was an absolutely perfect day!! We enjoyed ourselves last night as well. Anyhow, for the few friends who chose to join us today, we had a lovely breakfast. The eggs are actually based on my son Aadi's request for cheddaring food! I personnaly was amazed at how good these very simple flavors tasted.

The flavors of the tomato, Cheddar and the cilantro mesh very well.

Cheddaring Scramble!!!
Serve 6
Ingredients
2 tbsp butter, 1 onion finely chopped, 1 tsp chopped garlic, 1 tomato chopped, 5 eggs, 1/2 cup lowfat milk,1.5 tsp salt, 1/2 cup diced ham, 1/2 cup grated NY cheddar, 1/3 cup chopped cilantro, lots of freshly ground pepper.
Method of Preparation
1. Heat the butter on low heat saute the onion and garlic. 2. Add the tomato. 3. Beat the eggs with the milk and salt and pour onto the pan. 4. Add the ham and the cheddar and gently rake the egg, when partially set, stir in the cilantro and pepper. 5. Turn of the heat when the eggs are moist but not runny and enjoy.
It has been a while since I sent something to WHB, actually it has been a while since I sent anything to any events. Just been lazy! The event has found a new home, Haalo's Blog, where it is also being hosted this week.