Tuesday, December 28, 2010
I had published one of my previous layered salads picture here, but since there was demand and request for it for this year's Christmas party, I went ahead with a slightly different look and makeup, and rest assured, photos were taken again.
The inside secret: layers of potatoes, mushrooms, hard boiled egg, carrot, ground walnuts- in the order that tickles your fancy (season all with salt and pepper)- add some mayo between layers! Finely shredded egg white on top will confuse your guests: are they having coconut cake?
Do not forget the beetroot star- a garlicky mix of shredded beet and sour cream, - it just adds a festive touch to it.
Tuesday, December 21, 2010
The healthiest of the South Indian breakfasts (please challenge me), this steamed rice cake makes it perfect when pared with coconut or tomato chutney . There are many varieties, and mine is the simplest of all: ground and fermented rice and lentil+salt! Nothing short of perfection as lunch served with the ubiquitous sambar- whichever way you have it- the IDLI rocks!
Saturday, December 18, 2010
The soup that brought me 1st prize from my favourite cook: Manjula from manjulaskitchen.com!
Though spices are used with shyness in this part of the world (Moldova), soups are staples at almost every lunch and dinner. My father loves filling a spoon with sambar powder, and mixing it with any soup my mother makes. Despite the fact that we tell him it needs to cook a bit, he says: “ It loses its flavor” Laughing!!!
I am visiting Moldova now and certainly part of my luggage was occupied with spices. For Father’s Day I made a “proper Borsch” with my freshly brought Sambar powder. Did he love it? He devoured it with such slurp!
6-7 cups hot water
2 cups cabbage, chopped
3 large potatoes, diced
1 large carrot, sliced
1 large beet, diced
1 medium onion, finely chopped
Oil for frying
couple of bay leaves
1 tablespoon sambar powder
3 chopped tablespoons parsley
Sour cream for serving
1. Heat oil in a heavy bottom pan.
2. Add onion and saute till golden brown
3. Add the cabbage, potatoes, carrots and beets. Fry for about 4-5 minutes on medium heat till slightly tender, mixing every now and then.
4. Pour the hot water over, add the salt, bay leaves, cover with a tight lid and let simmer till the veggies are tender.
5. Add the Sambar powder and simmer for a couple of more minutes till all flavor is incorporated.
6. Remove the bay leaves, garnish with parsley, and serve hot.
7. Add a dollop of sour cream – it pairs very well.
Monday, November 15, 2010
I have not taken any silence keeping vows, and neither am I reading Nietzsche...but some amazing things are happening around us at the moment and I am just too excited and busy to blog on a schedule prior thought comfortable. I am leaving the details for later...now I am enjoying same lentil (Masoor) in different forms. And who would say no to this coral delight- especially when spices bring it to new heights?
Blend your lunch to get your dinner!
Got leftovers? Next day fry it with some veggies, tofu- and off you go- the wrap is ready!
Friday, November 12, 2010
Thought of keeping it simple again, before an eventful weekend laden with food goodness. The flavour here, mainly from the roasted poblanos,marries so well with the spiced pinto beans, Monterey Jack cheese and freshly chopped tomatoes. A beautiful day like today deserved something quick and easy to please the palate- to leave space for more enjoyment outdoors! And so it was!
Monday, November 8, 2010
I did not know they existed at all, but apparently corn has transmigrated into noodles as well. Look for them at your local oriental store, for these deep yellow, glossy fellows yield such a marvelous flavour and nutty taste- especially when paired with a vegetable stir- fry!
Wednesday, November 3, 2010
Since I ended up with quite a bit of buttermilk (made homemade ricotta for rasgulla, folks!), I thought an autumnal stew would be in order. It reminded my husband of Moor Cozhambu and certainly he asked where the rice was....but I preferred it as a hearty, creamy soup instead of gravy. Certainly, flavoured with a blend of Indian spices, it was to the liking of those who tried it- and the rest is all history...
Sunday, October 31, 2010
I am delighted to present you one of my favourite's bloggers, Simona- the owner of Alison's Trials. She happens to hail from nearly the same land as I: Moldova (the Romanian one). I do not know how and why, but I feel like I have known her for ages, although we stumbled onto each other over a "mamaliga" posting of mine couple of months ago. Simona does not cease to impress me with her amazing range of dishes she makes, although my heart is stolen by her fabulous salads, which is why I nicknamed her the Salad Diva! Juggling between a full time job in the medical field and the duties of a mother and wife- I sometimes wonder where she has got the energy from- well she knows The Secret I guess....
Today she is displaying her artful Pumpkin and Chickpea Salad, of which she remembers the following:
The best ever pumpkin I had, used to come out of my grandma's small oven that was part of the heating stove- be it fall or winter, a ton of goodness used to fill up the air with tantalizing flavours: cabbage, potato, pumpkin stuffed pastries (placinta), baked pumpkin, roasted pumpkin and sunflower seeds, roasted soy or chickpea beans....The sacred oil lamp burning in its assigned corner of the room, me scooping out the pumpkin slice with my small spoon- all these stir memories of my beloved one and the happiness of the golden age!
Today, overcoming the gap of space and time, I am coming to Adelina's space and offer her a recipe employing pumpkin- a simple and quick to make salad.
You will need:
- 300 g. pumpkin, sliced in 1 cm. thick slices, rubbed with the sauce made out of
- 4 crushed garlic cloves,
-2 teaspoons crushed hot red pepper (or 1 hot and 1 mild, if you will),
-black pepper and salt, to taste
-2 teaspoons olive oil
- 300 g. chickpeas, cooked and drained
- 50 g sliced almonds, toasted to golden color
- parsley, for garnishing
I love juggling with other ingredients as well: steamed broccoli:
Many thanks to Adelina for hosting my post. I love her warm, pleasant atmosphere here, filled with out-of-this world flavours!
Wednesday, October 27, 2010
Here is the recipe, in case you would love to try it yourself:
- 8 oz somen noodles
- 4 cups vegetable stock
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 6 scallions, sliced
- 4 oz cubed tofu
- chili oil for serving
- chili pepper flakes for garnishing
- Cook noodles for 3 minutes, rinse in cold water and divide among 4 bowls
- Place stock, sherry and soy sauce in a sauce pan. Bring to boil. Reduce heat and simmer for 5 minutes
- Add scallions and tofu. Simmer for 1 minute
- Ladle soup over noodles
- Season with chili flakes and chili oil to taste.
Monday, October 25, 2010
I do not know if I missed any of the spices in my pantry, for this super fragrant pilau seems to have it all: coriander, cumin, fennel, black pepper, black cardamom, cinnamon, clove....How else can you get a complex, exotic bouquet in just one dish? I was certainly not shy about this one. Please try it for yourself!
- 2 cups basmati rice
- 2 cups chopped vegetables (fresh or frozen): peas, green beans, carrots, corn
- 6 cups water
- ½ cup chopped tomatoes (canned or fresh)
- 2 tablespoons vegetable oil
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole cumin seeds
- 1 tablespoon whole fennel seed
- ½ tablespoon crushed black pepper
- ¼ tablespoon crushed black cardamom
- 6-8 clove buds
- ½ teaspoon turmeric
- ½ tablespoon paprika
- 1 tablespoon salt
- 2 dry red chili peppers, seeds removed
- 2 sticks (2”each ) cinnamon
- 8-10 curry leaves.
- Heat the vegetable oil in a heavy bottom pan or kadai at medium heat.
- Fry the chili, cinnamon sticks and curry leaves for about 10 seconds each, one ingredient at a time. Set aside.
- Add all the spices in the same oil, fry for about fifteen seconds or till seeds splatter, making sure they do not burn.
- Add the chopped tomatoes, fry for another minute or so, till well incorporated in the spice mixture.
- Add the vegetables to the spice and tomato mixture and fry for 2 minutes, until tender.
- Add the rice to the spice, tomato and vegetable mixture and fry for a minute, constantly mixing.
- Add water, reduce the heat to low, cover the pan and simmer for about 20 minutes, or until desired texture, stirring the pilau occasionally so it does not stick to the pan.
- Serve the pilau hot, garnish with the fried chili, cinnamon and curry leaves.
Wednesday, October 20, 2010
Pronounced "plæchinte", these very famous and ubiquitous pastries can pass for National Dish of Moldova. We bake them all the time for a wide range of occasions or no occasion at all. There are many ways folks make these pastries, but the one I am presenting today yields a very flaky and crisp pastry!
Well, my occasion today is my 100th posting: I made it, though much slower than I thought I would!
Anyway, I am going to be slightly more generous than usual, and provide you with a bit more detail on the making of these beautiful and tasty pastries! For the seasoned baker out there, just looking at the pictures would be enough of an idea of what to expect.
For the dough you need:
- 3/4 teaspoon salt
- 4 cups all purpose flour
- 1.5 teaspoon active dry yeast
- 1 and 3/8 cup water
- 2 pounds sliced raw potatoes, seasoned with salt, black pepper, spices or herbs of your choice.
- Oil for brushing the dough
- Combine all the ingredients for the dough and knead a smooth, pliable dough, as if for bread. You may need to add more flour or water, depending on the humidity level of your flour and room.
- Divide the dough into 10-12 equal parts, slightly knead into small balls and let rest for 60 minutes.
- Using a rolling pin, roll each ball into pizza-like crusts about 25 cm diameter.
- Generously brush every single sheet with oil, and lay them one on top of the other. Let rest for about 10 minutes.
- Take one sheet at a time and stretch it till it becomes very thin, almost transparent. Either use your both hands and rotate the dough by grabbing its edges or stretch it on a flat working surface. Do not worry if it breaks here and there- it will get covered! (see photos)
- When you have a thin sheet about 40cmX40cm, start folding it like for an envelope, each time brushing it with oil. (that is how you gate the flakiness) - see photos.
- When you have folded your dough, place a handful of stuffing in the center and start "gluing" its corners (see photos). You may want to glue 4 corners for a square shape and 6 corners for a round one.
- Place on greased baking sheets and bake for about 35-40 min at 350F.
Tuesday, October 19, 2010
We had coconut milk curry at one of the Indian restaurants and I fell in love with it....Of course, no waiter will disclose their recipe, that is why I reconstructed it using my bud memory. I thought there was something fragrant, almost like chai taste in it, so I thought garam masala would add a similar flavour....Pretty close. Added a bit of tamarind paste in it to cool the sweetness (enhanced by the presence of peas in it as well)- and it did turn out delicious. Especially when served with the ever so fragrant Basmati rice!
Friday, October 15, 2010
...am sure folks, this is not something that is traditionally served as Navarathri item, but it is my way of saying "love you, chickpeas, whether you are dark or light. Whether you are called Garbanzo, Kabuli Chana, Desi Chana, Bengal Gram or whatever...- you taste fantastic in any form". Tempered with a whole riot of spices and served with fragrant yogurt gravy- it was a delight for the tummy! Usually chickpeas are rather dry on their own- but this bell pepper-ish gravy made their day!
Thursday, October 14, 2010
I sometimes pay closer attention to recipes that appear in magazines, and Mushroom Poblano Enchiladas from Better Homes and Gardens drew my attention and made me clip it. I found the dish simple and balanced, and easy to make, which is a major plus under my circumstances :) do you notice the brevity of my postings?
I probably violated the BHG copyright by doing what I am doing, but credits to you, BHG- thank you thank you thank you. For the third year in a row I am getting this nice magazine and I love it!
The only thing that I did differently for this dish is roasted the poblanos (not fried), for enhanced flavour and also used yellow Monterey Jack cheese (for the top).
Tuesday, October 12, 2010
My visit to India in 2005 was all about the Pongal festival- whereas in 2007 I happened to have visited India around Navarathri and Dipavali (Diwali). How do I love the way the Indians celebrate their holidays?- I am nuts! -glamour- shopping galore- noise in the streets and fireworks in the air-and FOOD- India caters well to its vegetarian crowd.
Each festival (and there are many) has its specialty foods and Sundhal is one of the Navaratri's favourites. Call it salad, snack or side dish- sundal is mainly a medley of pulses, grains, beans, cooked with spices, coconut and other goodies- in n number of combinations. Of course, there are classic recipes out there and the story is, one type of sundhal is being cooked on each of these nine days of Navarathri (nine nights)- the last one being Nava Dhaania Sundhal (nine gram salad). I have one type of sundhal here, for the curious!
One of my blogger friends, Radhika Vasanth, has published the Kadala Parupu Sundal on her blog space, here, and I decided to use her recipe to prepare this delicious snack- and guess what- it turned out exceptional! Thanks Radhika!!!
Here are some shots of the gollu that I have taken in Chennai, 2007 (my husband's cousin' house)- the doll display done with so much skill and creativity for the Navaratri occasion!
Me somewhere at a Mylapore market- dolls dolls dolls!!! (a cellphone shot- thanks Kitthu!)
Sunday, October 10, 2010
Turnips are widely used in all parts of Mediterranean, and can be teamed well with pasta or couscous (and of course, with fish and meat (hush hush!!). Cooked with white wine and infused with garlic- this simple sauce provides a real feast for the senses.
Here is the recipe:
- 1 tablespoons olive oil
- 4 small turnips
- 2 onions, chopped
- 2 garlic cloves, crushed
- 6 tomatoes, peeled and chopped
- 1 cup tomato juice
- 1 cup vegetable stock
- 1/2 cup white wine
- 1 teaspoon paprica
- pinch of cayenne pepper
- 20 black olives, pitted
- salt and black freshly ground black pepper
- fresh dill, to garnish
- cooked spaghetti, to serve
- Peel the turnips and cut into julienne strips
- Heat the oil in a large frying pan and fry the onions and garlic for 4-5 minutes, till golden brown
- Add the turnips and stir fry for 2-3 minutes
- Add the tomato, tomato juice, stock, wine, paprika cayenne and seasoning. Bring to boil
- Stir in olives
- Cover lightly and simmer for 10 minutes.
- Garnish with dill and serve with freshly cooked spaghetti.