Tag Archives: Home Cooking

FOOD

Vegan cauliflower frittata (inspired by Handvo)

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Lately, I have been looking for dishes that are more like one pot meals. You prep, cook on the stove or oven, and end up with nutritious, no frill meals that actually taste super good as leftovers too. This particular dish is inspired by a snack from Gujarat, India, known as Handvo. It is like a giant frittata that can be made in the oven or in a pan on the stovetop. This nutritious version is actually like the eggy version in that it is quite low in carbs, yet the blend of creamy coconut milk, versatile cauliflower and nutty chickpea flour, take it to a whole new taste level. My recipe is a version inspired by the woman who inspired many young Indians to cook, Tarla Dalal. A wedge of this served with some zhoug, cilantro chutney, sriracha, or even ketchup is the perfect anytime snack or light meal.

Ingredients:

  • One can coconut milk (I used the 403 ml can of Thai kitchen organic coconut milk)
  • 6 tbsps chickpea flour.
  • 1/2 small cauliflower cut into tiny florets
  • 4 green chilies, finely chopped
  • 1 inch piece ginger, finely chopped
  • 1 small bunch cilantro (coriander leaves) finely chopped
  • 1 tsp cumin-coriander powder
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp lemon juice
  • 1 tsp salt (adjust to taste)
  • 1 tsp mustard seeds
  • 1 tbsp oil

How to:

1. Preheat oven to 350 degrees F.

2. Mix all the ingredients except for the mustard seeds and oil in a bowl, ensuring there are no clumps of chickpea flour.

3. Transfer the mixture to a greased 8 or 9 inch cake pan

4. Heat the oil and add the mustard seeds. When they crackle, scatter on top of the mixture in the cake pan.

5. Bake for 50-60 minutes till the top is nice and golden brown and the centre appears set.

6. Let cool for 10 minutes and then cut into 12 wedges. Serve hot or cold, as suggested with one of your favorite condiments.

7. This will stay fresh for several days in the fridge, if kept wrapped in foil. When serving, simply toast in a toaster for a few minutes before serving.

 

FOOD

Melt in your mouth puran polis

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I’ll blame it on the present times. I was done with work and eyeing the ingredients in my pantry when my husband said, “Why don’t you try making Puran Polis?” It is a favorite dish of my mother in law and of course, my parents love it too. These dessert flatbreads when done right melt in your mouth, the jaggery and sugar sweetened, cardamom and saffron flavored, flattened chickpea stuffing forming a flavor medley with the covering doused with ghee. I had always thought of this as a difficult preparation, but after reading a few different recipes, created this version that was a bit time consuming, but not difficult.

Ingredients:

  • 1/2 cup atta (whole wheat flour used to make chapatis)
  • 1/2 cup whole wheat pastry flour
  • A pinch of salt
  • A tbsp of cooking oil (I used vegetable oil)
  • 1 cup chana dal (baby chickpeas that have been split and polished)
  • 1/2 cup jaggery or dark brown sugar
  • 1/2 cup sugar
  • 1 tsp cardamom powder
  • A couple of strands of saffron crushed
  • 1 tbsp ghee
  • Ghee for smearing on the completed puran polis

How to:

1. In a bowl, or in a stand mixer with a dough hook, combine the flours, salt, and cooking oil along with enough water to form a smooth pliable dough (should feel like soft play dough). Cover the dough and set aside for 30 minutes.

2. Cook the chana dal with two cups of water on the stove, or in the Instant Pot on high pressure mode for 20 minutes. Let the pressure release on its own.

2. Drain the cooked dal and transfer to a pan.

3. Over medium heat, add the jaggery and sugar to the cooked chana dal and keep stirring for about 10-15 minutes so the mixture is thickened. It will look like play dough, but rough due to the the dal. Turn off the stove, add the cardamom, saffron, and the tbsp of ghee and mix well. With a hand blender, blend this mixture so it really does become smooth like play dough. Set the mixture aside to cool down. When it is cool, proceed to make the polis.

4. Divide the dough into eight balls. Divide the cooled sweet mixture into eight balls.

3. On a well floured board, roll a dough ball into a circle about 4 inches in diameter.

4. Put a ball of the stuffing at the center of the circle of dough, bring the dough from all sides to the centre and pinch at the top.

3. Pat the dough ball with the stuffing on the floured board and roll out gently to a circle about 6 inches in diameter. Set the poli aside on parchment paper and continue with each of the other balls of dough and stuffing in a similar way.

4. Warm a griddle or pan, and cook the polis one at a time, gently flipping the poli after a minute to the other side. When light brown spots appear, the poli is done. Transfer to a plate and smear with some ghee.

5. Serve warm.

 

 

 

FOOD

Fried Green Tomatoes – A dish of disputed origin that leaves you licking your fingers

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By Lakshmi:

Fried Green Tomatoes – What images do those words conjure up? The namesake 1991 film set in Alabama?  The southern dish by the same name that leaves you drooling?  To me, it brings up memories of an amazing lunch at Friedmans in Chelsea Market in New York City.  Aaah – the perfect firm tomatoes, covered with seasoned panko, deep-fried and served with the perfect buttermilk sauce.  Each of us at that meal sat transfixed, a tad bit disappointed that we inhaled the plate so quickly!

And today after many months, I recreated this dish in my kitchen.  Take a look at the picture and let me know what you think. From a taste standpoint, the multiple testers in my household gave it a giant thumbs up!

While I had many recipes clipped out since that meal in New York City, I decided to wing this creation.  Here’s my easy how-to!

  • Sliced up some beautiful green tomatoes from the farmer’s market into thick slices and sprinkled them liberally with salt and pepper
  • Dredged the tomatoes in some flour seasoned with chilli pepper,
  • Dipped the flour covered tomatoes in two eggs whisked with a tablespoon of milk
  • Tossed the egg coated tomatoes into panko crumbs seasoned with salt and pepper
  • Deep fried the tomatoes for 2-3 minutes and drained them on paper towels.

Now, this beautiful creation needed an accompanying sauce.  And here’s what I did.

  • Mixed two tbsps non fat sour cream with a half a cup of buttermilk
  • Squirted in some Sriracha sauce into this mix along with some salt and pepper
  • Blended the mix well and served it!

And finally for a piece of trivia.  Most people believe that Fried Green Tomatoes are the quintessential southern dish.  But according to the Smithsonian magazine, the origins of this yummy dish can be traced back to Jewish and Midwestern cookbooks!!

If you have a love affair or a story with Fried Green Tomatoes, please do share!