GF | Cooking Sutra

Chana dal cheela: Savoury Husked split desi chick peas pancake. GF

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By Ratna

Ki Shundor, How beautiful. Ki Shundor we kept repeating these two words.

N, my husband and I took a break from the harsh Prairie winter and travelled to India last month. We had a fantastic time with our family. We also managed a few days in the Pink city, Jaipur. More about the trip later.

Shundor rong, beautiful colour. That’s what it was. There was colour everywhere. Having spent the last four months in the great white Northern Alberta, our eyes were taking in the surroundings, as parched throat takes to water.

I think it was the walls that were painted pink throughout the city and the brightly coloured saris and turbans of the locals that stood out. Or was it the resident peacock with his iridescent blue neck roaming around the property unabashedly?

No, No. It was the brilliant colour of the flowers carpeting the walls with the playful Hummingbirds busy gathering nectar.

I am confused. You see what I mean? After all it isn’t called pink city for no reason.

We did the Palaces and Museums which were breathtaking. The food blogger in me always longs for local food and produce markets. I don’t mean the big supermarkets, but the village lady hawking fresh vegetables in her big wicker basket or the basic kitchen gadgets from the weathered hands of the Iron smith.

There was a lazy day when we had breakfast in the hotel lawn. The white wrought iron chairs neatly arranged in the well tendered garden. We had these Cheelas served with a spicy potato curry.

The hot masala chai took care of the early morning nip in the air.

There was something else in the air. The Pergola in the middle of the lawn housed the flutist. Adjusting the big turban on his head he blew air in the little piece of wood. Out came the notes. Exhilarating in one, melancholy with the other. It felt like he held the strings to my soul.

I had to pinch myself….

Recipe:

Made 16 small pancakes.

Ingredients;

Chana dal 1 cup

Shallot cut in small pcs 1

Cilantro 1/4 th cup

Green chillies 2 ( optional )

Turmeric powder 1/2 tsp

Baking powder 1/4 tsp

Ajwain / Carom seeds 1/2 tsp

Salt To taste

Water As required

Canola oil For frying

Method;

Soak the chana dal in water for about couple hours and grind it to a paste with little water. Cut the shallot, green chillies and Cilantro in small pieces.

In a bowl mix the ground dal, shallot, green chillies ( if using ), cilantro pieces, turmeric, baking powder and carom seeds. Add salt to taste. Add water to form a crepe batter consistency.

Heat one tsp oil in a non stick pan on medium heat. When hot pour a ladle of the batter on it. With the back of the ladle spread it to about 21/2 inches in diameter. Cook for about 4 minutes one side. Add a tsp of oil on top and sides. Flip over and cook for another 4 minutes.

Collect them on a plate. Serve them hot with chutney, pickle or yoghurt of your choice.

I served them with Gongura chutney which I made recently. Here is the recipe for it.

If you are wondering whether Maple syrup can be used. You betcha.

Inside Scoop;

If the batter thickens towards the end, sprinkle a bit water to bring the desired consistency back.

These pack well for kid’s lunches and camping trips too.

Make it into a wrap with the filling of your choice.

Bhaja Muger Dal: Roasted Yellow Mung bean soup

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By Ratna

It is middle of the week, the grocery shopping didn’t go the way you wanted over the weekend. The deadline at work is looming. Just a few extras like the kid’s activities or taking your elderly parent for their doctor’s appointment. If this sounds familiar then read on.

I look for a one pot meal option as a solution. My pantry always has an assortment of “Dals”. This easy soup is a breeze to make. Any veggies of your choice can be added. Grab some chunky bread or a bowl of rice to go with this soup. Dinner is served.

Mung bean is very easily digestible hence works well with either the young or infirm. Friends I hope you like this no fuss, unpretentious, every day recipe that is very popular in my household.

Recipe:

Ingredient;

Husked and split yellow mung beans ( Dal ) 2 Cups

Ginger grated from One inch

Tomatoes 2, pureed

Onion 1 small

Grated coconut 1/3 rd cup

Cumin seeds 1/2 tsp

Ghee 1 Tbsp

Turmeric 1/4 tsp

Salt To taste

Mixed vegetables ( I used frozen ) 1/2 cup

Method;

Dry roast the Mung dal on medium high flame until very lightly coloured. Put the flame off. Rinse the dal with water now, drain the water off. Add 4 cups of water and the turmeric, let it boil on high heat. Keep checking on it and adjust water until it is cooked and is in the desired ( soup like ) consistency. Add the frozen vegetables. If using fresh vegetables then add them earlier. Turn the flame off.

Cut the onions in very thin slices and fry them until brown. Collect them on paper towel and set aside.

Dry roast the grated coconut till very light brown. Set aside.

Add the roasted coconut, pureed tomato in the boiled dal. Add salt.

In a small frying pan take the ghee on high heat. When hot add the Cumin seeds, let it sizzle a little then throw in the grated ginger. Saute for a few minutes till lightly coloured and very fragrant. Put the gas off.

Sprinkle this on top of the Dal. Garnish with the browned onions. Enjoy it hot.

Inside Scoop;

When rinsing the roasted dal, careful with the water which splutters a lot.

Feel free to adjust the consistency of the soup to your liking by adding the right amount of water.

Gobi Roast: Roasted Cauliflower, GF

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By Ratna

I always struggle with the side dish. The main dish is easy to pick, the carb follows the main dish, dessert is good with whatever you choose. That leaves us with a side. What is that going to be.

While growing up it would be easy, whatever was available in the season. Eggplant, Okra in the summer. Cauliflower, Turnip and other root vegetables in winter. Hawkers would sell door to door. The wooden cart neatly arranged, they would call out their wares. There would be others who would tinkle their bells. They all came by at a fixed time. I remember at times anxiously waiting for the familiar call. Its something like the ice cream truck’s music here in the west.

Things have changed since. The season is not a hindrance anymore. Thanks to modren technology, produce from Peru or Ecuador can be at our doorstep in no time. We are spoilt with choices. Eggplant and Cauliflower could be rubbing shoulders in my refrigerator.

Coming back to the recipe, I love when part of the dish can be finished in the oven. That seems to free up valuable time. The beauty of this recipe is you can crank up the spices or go for a ‘less fiery’ option.

Friends do you have hard time deciding the side dish? I’d love to hear from you. Please leave me a comment..

Recipe:

Ingredients;

Cauliflower 1 large

Onion 1/2 cup chopped

Garlic 3 cloves

Ginger 1/2 inch

Tomatoes 2 small

Canola oil 4 Tbsps

Salt To taste

Coriander powder 1 tsp

Cumin powder 1 tsp

Turmeric powder 1/2 tsp

Cilantro 1/2 cup chopped

Bay leaf 1

Cardamom pods 2-3, crushed

Green chilli 2 ( optional )

Method:

Pre heat oven to 350 F

Wash the cauliflower, leave it whole or divide it in two. Sprinkle salt and turmeric, keep aside.

Put the onion, garlic, ginger, tomatoes and chilli if using, in a blender and make a fine paste.

Take a deep bottom pan with a Tbsp oil on high heat. Put the bay leaf and cardamom pods in it, as soon as the pods crackle add the cauliflower. Fry for a minute or two until it gets a light brown colour. Take it out of the pan.

Add 2 Tbsps oil in the same pan and add the onion paste. Throw in the cumin, coriander powder. Check the salt, add more if needed now. Saute the Masala or spice paste on medium heat until the oil separates from the mixture, about 8-9 minutes. Put the gas off. Smear this mixture all over the cauliflower.

Take an oven safe vessel and add 1 Tbsp oil. Seat the cauliflower in it. Cover and bake for 30 minutes.

Garnish with cilantro and serve hot.

Inside Scoop;

Please do not get put off by the long list of ingredients. A small collection of these spices in your pantry can come handy in many Indian recipes.

While frying the spice mixture, keep stirring so it doesn’t stick to the bottom of the pan.

Kaju Katli: Cashew fudge, GF, DF

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By Ratna,

I just read this article in Saveur “15 Indian desserts that give you a tour of the country “. Indian sweets are anything but boring. I totally agree with the editors. The sweets can be dry or dripping with syrup, milk or flour based, a vegetable or fruit can be the star ingredient, most of them are even eggless, respecting the vegetarians.

Did you know that sweets can be coated by gold or silver leaf? If you have come across some pictures of Indian movies or festivals, I bet you have noticed that we like the “Bling”. This affinity is so strong that we even like our food “Blinged”? Yup. You heard that right.

Festivals are incomplete without dessert. Coating the desserts with a silver leaf also known as “Vark”, is quite common. This is what I tried for Diwali this year. Cashew fudges covered with edible silver foil. Kept in an airtight container it will safely store for two weeks. Make ahead recipes always come handy wouldn’t you agree?

Recipe: Adapted from In house recipes.

Made about 30-35 pieces.

Ingedients;

Raw, unsalted Cashews 2 cups ground fine

Sugar 1 cup

Water 1/3 cup

Cardamom powder 1/2 tsp

Vark ( optional ) Two sheets, about 6 cms squared

Method;

Take the sugar, water and cardamom powder in a nonstick pan on high heat, till it comes to a boil. Crank the heat down to medium and let the syrup thicken, about 3 minutes. Turn the gas down to low now. Add the cashew powder. Keep stirring so that it is lump free, doesn’t stick to the bottom of the pan and start leaving the sides of the pan, about 3 minutes. Turn the gas off.

Pour this mixture on a greased wax paper. Take another greased wax paper and put it on top of the mixture. Put the palm of your hand on the second wax paper and flatten it. Gently use a rolling pin to spread it out, preferably to a square shape about 1/3 rd centimetre thick. Remove the top wax sheet. Take a Pizza cutter or sharp knife and cut it in diamond shape.

Carry the “Vark” on the paper it came with and drop it gently on this spread. Press the “Vark” softly on to this mixture to help stick. Take a sharp knife and gently run the cuts over the Vark again. Tease out the pieces and enjoy.

Inside scoop;

Vark or edible silver foil is available through Amazon.com.

You can cover all the pieces with the Vark, I have used for a few only.

Subzi wale makki roti: Vegetables and cornflour flatbread. GF

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By Ratna

October 12th was Pitri Paksha, which translates to The fortnight of the Ancestors. This new moon day we show gratitude to our ancestors. Not only do we owe our existence to them, it is due to their contribution that we enjoy everything else in this world. We are ourselves because of the gifts that we have received from them. If we broaden the definition of the term ancestors, from our parents or grandparents to the whole humanity, then we have even more reason to be thankful. The clothes we wear, the food we enjoy, the technology we use, the way we entertain ourselves, have all come down from ‘the ancestors.’ It is only natural that we sometimes pause in our life, bow our heads in gratitude and pay our debts to them

The ritual involves offering water to their soul. The fresh harvest, a symbolic gesture for food, is also offered.

We celebrated Thanksgiving in Canada on the 12th. It is a day we thank the almighty God for the bountiful harvest with which we have been blessed. Families get together for sumptuous feasts, parades are held and pumpkin pies are baked to celebrate the day.

Two faraway countries, India and Canada, but similar traditions.

I had carrots and beets freshly harvested from the garden. Instead of pies I worked them into flatbreads. With crunchy radishes or smooth yoghurt and some fierce pickles for a side, it made an excellent brunch menu.

Recipe: From my friend Parul.

Made 4 pieces.

Ingredients;

Grated carrots 1/4 th cup

Grated beets 1/4 th cup

Grated Cauliflower 1/4 th cup

Corn flour ( see notes ) 1 cup

Cream 1/2 cup

Salt To taste

Pepper To taste

Method.

Mix all the dry ingredients together in a bowl. Pour the cream to make it into a soft dough. Divide them into four equal parts to form lemon size balls. Line the countertop with a piece of wax paper. Roll the ball gently in a circle, 3 inches diameter circle. Take care, for the absence of gluten makes it hard to bind.

With the help of a flat spatula transfer this on to a greased heated frying pan on medium heat. After about a minute, gently flip it over. Put a teaspoon of oil on it. Gently press the surface with the spatula and rotate the bread on the pan. Repeat the same with the other side until lightly crispy, about 8 minutes total.

Serve hot with a dollop of butter on top,

Inside Scoop;

While rolling the dough, run the pin to one side ( say north ), lift the pin, bring it to the middle, now roll it to the other side ( say south ). Rotate the wax paper and repeat the above procedure.

If you see the sides are not as smooth, tuck them in with wet finger.

Traditionally it is served with Saag ( leafy greens ). However potato or any other curry goes well too.

It could be done just plain without any veggies too.

I have used this brand of cornflour “Punjabi Makki de Atta PTI”.

I have referred to Wikipedia and Isha foundation blog for the details on Pitri paksha.

Sweet Potato and Lentil mash

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By Ratna

The ” Lentils recipe revelation challenge ” is on. I have committed myself to it. You can join in with us too. It is a lot of fun. This is my entry for the ‘Best in freestyle’ category as a side dish.

Weekdays are always a rush. Meeting deadlines at home or work. The weather outside could be quite unfriendly limiting the number of shopping trips. I am always looking for ideas that will involve minimum work with maximum result. My pantry usually has a variety of lentils. Sweet potato stores well for a while too. This dish could be ready in no time. The fibre content and anti oxidant property of the Sweet Potato paired with the protein packed lentil makes this dish a proven winner in our house.

Recipe: Serves six as a side dish.

Ingredients;

Sweet potato One

Red lentil One cup

Green onion One Tbsp, sliced thin

Red chilli One, thinly sliced ( optional )

Coconut slivers One Tbsp

Ghee One Tbsp

Salt and pepper To taste

Method;

Wash the lentils and sweet potato. Boil the Sweet potato and red lentils to done. I used a pressure cooker. I waited for two whistles and let the cooker cool down on its own. Scoop out the flesh of the potato. Mash the lentil and potato together. Garnish with green onions, coconut slivers, red chilli slices, ghee, salt and pepper. Stir once and serve.

Inside Scoop;

All seasonings can be adjusted to taste.

I sometimes use Mustard oil to spike up the taste instead of ghee.

For a Diary free option substitute the ghee with coconut oil.

Lentil sprouts and Tropical fruit salad

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By Ratna

It has been snowing incessantly for the last few days. Sometimes the flakes are large like shredded paper, sometimes they are like fine powder. The bare branches of the trees have a white highlight as if in an artist’s painting. The leaves of the Alberta Spruce are bent with the weight of snow. The fire place is working overtime. It is still only February.

As any Prairie resident I often dream of a vacation in the Tropics. Fresh fruits and flowers around, walking with flip flops on, or even feel the grass under my bare feet..

Oh well. I am sucking it up here for now. No chance of a holiday. So why not bring the Tropics to my dinner table?

This is my entry for ” Lentil Recipe Revelation Challenge, ” in the Salad category.

Recipe: Serves two.

Ingredients;

Arugula Two cups.

Sprouted Moong bean One cup

Ripe Papaya Half cup, cut in small cubes

Mandarin oranges Half cup, cut in small pieces

Sliced almonds Two Tbsps

Gouda Cheese One inch cube, cut in thin ribbon

Salt To taste

Pepper To taste

Dressing;

Heavy cream Two Tbsps

Orange juice Two Tbsps

Method;

Layer the Arugula on the serving dish. Spread the Sprouts on top of it. Arrange the Papaya and Orange pieces on top. Garnish with almond slices and cheese ribbons. Sprinkle the dressing. Salt and pepper to taste. Fold gently. Serve right away.

Inside Scoop;

Moong beans ( green bean with skin ) can be sprouted at home. Here is how.

Cooking Sutra

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Tag Archives: GF

Chana dal cheela: Savoury Husked split desi chick peas pancake. GF

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Bhaja Muger Dal: Roasted Yellow Mung bean soup

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Gobi Roast: Roasted Cauliflower, GF

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Kaju Katli: Cashew fudge, GF, DF

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Subzi wale makki roti: Vegetables and cornflour flatbread. GF

Image

Sweet Potato and Lentil mash

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Lentil sprouts and Tropical fruit salad

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