Saturday, January 31, 2015
Sunday, November 16, 2014
Friday, April 04, 2014
Blueberry Banana Kamut Muffins
Preparation time: 10 mins
Cooking time: 30 mins (+ cooling time)
Makes: 6 muffins
1 ripe banana
2 eggs ( or 1 chia egg - 1 tbsp ground chia seeds soaked in 1/4 cup warm water for 10 minutes)
1/2 cup kamut flour (preferably coarsely ground flour)
1/4 cup oat flour (1/4 cup oats ground in a spice grinder)
2 tbsp almond flour (handful of raw almonds ground in a spice grinder)
a pinch of cardamom powder
1/3 cup maple syrup
1/4 cup yogurt
1 tsp baking soda
1/2 cup frozen wild blueberries
|Blueberry Banana Kamut Muffins|
Preheat oven to 350 deg F.
In a large bowl, mash the banana till smooth. Crack open the eggs (or chia egg) and whisk together. Add kamut flour, oat flour, almond flour, cardamom, maple syrup, yogurt and baking soda and mix with a large spoon till combined. Last, fold in the blueberries gently so that it doesn't bleed into the batter.
Line a muffin tin with good quality parchment baking cups or use a silicone muffin pan. Scoop out about 1/2 cup batter into each prepared muffin mold and place in the oven for 30 mins or until a toothpick inserted in the center comes out clean.
1. Please do make sure to use good quality baking cups. Or grease the cups as a precaution before putting the batter in. I once baked a batch which ended up sticking completely to the paper. Such a waste of good ingredients
2. You can substitute finely chopped apples for the blueberries and use cinnamon instead of cardamom for yummy apple-cinnamon muffins
And Oh my, I used kamut flour to make chappatis (the Indian flatbread), and I must say I was pleasantly surprised with the fantastic results. It must be the higher fat content that made the chappatis stay soft long after they came out of of the stove. If you are one of those who struggle to make soft chappatis on an induction stove you got to give kamut a try.
If you don't get kamut where you live... well... you can try using regular whole wheat flour. But I highly recommend going out of your way to source kamut for this recipe. You won't regret it!
Friday, July 26, 2013
For a few days now my little terror has been terrorizing his wonderful daycare teachers. I miss him crawling around and gnawing at my toes. But this separation gives me some time to chart out a game plan before I go all corporate in a few weeks. I am always on the lookout for foods that pack a one-two punch of nutrition and flavor. My LO is not a very picky eater, but even at his age, he knows what he wants. I can't get him to eat beets or carrots no matter how cleverly I disguise them. Also, as Yoda might say, the curiosity is strong in this one. He wants to eat whatever we are eating no matter what. This means mom and dad also get to watch what they eat. Practice what we preach, in short.
For breakfast, I have been giving LO Ragi porridge or cereal. Ragi is the Indian (Hindi) name for finger millet. This is a very traditional Indian baby food that should really fit into grown up meals as well. It is chock full of nutrients especially calcium and the highly sought after mineral, iron. You can buy ragi powder from ethic Indian stores, dissolve them in cold water and boil them to make the porridge, but this yields a grainy cereal which may be less palatable and more importantly too aggressive for the newly acquired set of infant gut bacteria. The elders advice you to soak the ragi for a few days, allow it to germinate and sprout, then dry in the sun and powder it. Now use it for making the porridge. With my two wonderfully black thumbs, I managed to make two moldy batches of ragi seeds, before somewhat admitting defeat. Until a good friend suggested another way of soaking and grinding the seeds for a happy middle ground.
For those not familiar with ragi or finger millet, it looks like dark brown mustard seeds and soaking them helps improve the bio availability of the nutrients.
To make the porridge, you need to soak about 3 table spoons of the millet seeds in ample water overnight. Do this after tucking your LO into bed. Actually more soaking time, upto 24 hours, is also said to be beneficial, because the seeds are then in the stage of near germination.
In the morning, drain the soaked seeds and place in a blender
Add 1/2 a cup of water to the blender and blend till the seeds are well pulverized
Pour the blended mixture into a fine cheese cloth or jelly strainer or nut milk bag and squeeze out the milk.
Add the milk to a saucepan and bring it to a boil on medium heat. Be sure to stire often otherwise, the mixture will get lumpy as it thickens.
Once it reaches a consistency your baby likes, turn off the stove and serve as is or with any toppings.
At this point your ragi porridge is a blank canvas to add different flavorings. Here are some of my little dumplings favorite toppings
- jaggery (unrefined Indian sugar, with molasses intact)
- stewed and pureed prunes
- stewed and pureed dates and goji berries
- salt, powdered cumin and a touch of yogurt
I have been giving this porridge or kanji to my LO since he was 7 months old. As he gets older and his digestion gets mature, I will transition to using store bought ragi powder.
I would love to learn about traditional baby foods in other cultures, so please share your recipes in the comments.
Sunday, July 24, 2011
|Almond Nankhatai (Indian Shortbread Cookies)|
|3 cups all purpose flour|
1 cup sugar
Pinch of salt
4 tablespoons ground almonds
½ lb or 2 sticks of butter
2 tsp baking powder
2 tsp vanilla extract
1 tsp freshly powdered cardamom
|Mix all the ingredients in a bowl. Use your|
hands to bring everything together into a ball
|Shape your cookies anyway you want. I simply take about 2 tablespoons|
of dough, roll it into a round and lightly flatten in my palms.
|Bake at 350 degree F for 15 – 20 mins or|
until a toothpick inserted comes out clean.
Friday, June 17, 2011
The Chappati Heartache
The soul of Indian food is composed of rotis. These complex carbohydrates form the staple food of a billion people worldwide. They are delicious to eat and highly nourishing for the body (proteins and fiber). So naturally, they are a delightful pain to make. The procedure is messy, time consuming, exhausting and at the end of it all, you are just glad there is something to eat! I would attribute getting consistent (good) chappati results over and over again to a stroke of pure luck. At every attempt at chappati making, you get closer to getting better. Which only means that you will never be perfect, just like an infinite series only promises to converge at infinity. Are you willing to wait till eternity to eat perfect chappatis made by you?
If you don't believe me, allow me to exemplify my theory with -- myself! I am your average girl next door, have been away from home for several years, eating copious amounts of rice and pasta during those years and close to being sick of rice and any form of beans. I greatly enjoy (and sorely miss) my mother's cooking. I have been trying to make chappatis for a while now but the art of chappati-making completely eludes me! Sure, every once in a while, I have the blessing to enjoy my own handmade steamy, puffy, soft, melt-in-my-mouth chappatis, but the sheer amount of times I have had to eat thick, hard, chewy chappatis just ruins the pleasure. It's like my chappatis are forever jinxed by a cosmic conspiracy. How else would you explain that in say, x number of times I have made chappatis, 10x! uniquely different things have gone wrong? Now, do I see some heads nodding in agreement? Haven't we all been there, ladies (and um... the real gentlemen)? Hence the chappati heartache -- consistency is the key in chappati making, but the lock is unfortunately password protected.
Don't get me wrong. I love the entire cooking process, but failure frustrates me. Repeated failure prompts me to write about it. It is my belief that cooking results directly indicate the mood and frustration level of the chef. I have noticed that if I am frustrated about something (other than cooking), my chappatis come out great. This I believe is because, frustration is good for the dough-making process, you have all the motivation to beat the crap out of it and the dough comes out soft and smooth. Ironically, if I am frustrated about how my chappatis are turning out, their quality just goes downhill from there.
For the benefit of the naive beginners and the entertainment of the (self-proclaimed) chappati experts, allow me to explain the nuances of the fine art of chappati-making. It is hoped that in spite of some not-so-subtle sarcastic (frustrated) statements, this will be considered a useful guide.
The chappati making process has 4 main steps:
Kneading the dough
Making small balls of the dough
Rolling out chappatis
Roasting the chappatis
It is difficult to judge which one of the above steps is the most idiot proof, because like I mentioned, I have goofed up every step of the way, and still discovering new goofs and mutations of old ones.
Step 1: Kneading the dough
This process is a little messy. Beginners, please remember to clip your nails and wash hands with soap and water! Use a nice broad mouthed vessel for this process, one that would have room for various violent arm movements.
Start with some atta (wheat flour) in the vessel, and add salt to it.
Then add 1 teaspoon of oil and rub into the mixture.
Now gradually add water, rub into the mixture. Continue adding water until the mixture looks like dry scrambled eggs.
Now sprinkle about a fistful (?) of water and combine into a single dough structure.
Knead and knead, till your knuckles give out, and your carpal tunneled wrists are permanently hanging at right angles to your arm.
Wash hands and cover and keep dough aside for at least 10 minutes.
Tips on kneading dough
Start making the dough when you are frustrated. Imagine the dough as the object of your frustration and vent it out. Start at the end of the long school/ workday for the ideal frustration level.
Salt is an important and easy-to-forget ingredient!
Keep in mind, the physics theories of relativity and the uncertainty principle.
Why? If you made nearly perfect dough today, measured the amount of ingredients with astronomical precision and the next day mixed up the exact astronomical amount to make the dough, the result will almost always never be perfect. According to my research, this is due to the fact that your experiments can be affected by the plethora of factors, your sense of measurement, instruments used, number of experimental trials, temperature, humidity, sweat level of the palms, magnitude and direction of the force vectors applied to the dough, quality of the mill that ground the flour, entropy of the atmosphere, pollen count etc., to name a few. In the big picture, all this boils down to the following factors: the speed of light, the speed of kneading relative to the speed of light, the orientation of the earth, its rotational speed and the resulting centripetal force and the gravitational pull of other celestial objects to name a few of them. That is how physics becomes involved. As you will soon realize, it is difficult for an uninformed mind to keep all these factors in mind. For a more detailed guide for this step, please refer to another guide that will be written after the completion of research: “No Two Dough Balls Are The Same – Why?”
Rare second chance opportunity, If dough turns out too dry/hard, try adding water and knead extra hard to incorporate in the dough.
If dough turns out too soft/sticky, You have messed up. You can try adding more dry flour and knead till you pass out, but I doubt if the situation is recoverable.
A word of confidence: Whatever the end doughy result is, try to continue with the following steps, because after all, you can always eat thick, ugly chappatis.
Step 2: Making balls from the dough
1. Break the dough into 'ping-pong size' balls, smooth, no cracks or gradations on the surface. Opinions vary among the chappati gurus, some say 'marble sized', some say 'lemon sized' and some others say 'small melon' sized. My short stint of experience seems to suggest that 1.45” would be more or less the precise diameter.
This sounds a little too easy but believe you me, if you mess up here this could jeopardize the next steps.
Step 3: Rolling out chappatis
Keep dry flour handy for dusting purposes (a little more if your dough is on the sticky side)
Take each ball from the previous step, flatten on the rolling board, apply flour and roll with the rolling pin. In the beginning, the rolling process would seem more like flattening. But this is a delicate process; one has got to respect the chappati.
Roll out into rounds of about 6-7 inches in diameter. And that's it!
Tips, Tricks and Strategies for rolling
You have to talk to the chappati, sometimes curse at it. Show who the boss is. At the same time, be gentle. Just like teaching a kid how to tie his/her shoelaces (except for the cursing part).
The trick is to roll such that the chappati rotates with your motions, so that it is even throughout.
A neat little trick that my mom once taught me: Once the chappatis are about 1 inch in diameter, roll with even pressure (not measurements again), trying to roll out the edges to prevent overworking the center.
If you worry too much about the shape, it will never come out round.
Remember that you cannot get the round shape by tricky rolling pin movements in the end. That is why step 2 is so important; you have to make the balls such that if you flatten it, it is a perfect round. Now rotate it and roll evenly to try and maintain that as far as possible.
Step 4: Roasting the chappati
Preheat the tawa/griddle.
Wait till small bubbles are formed and the surface facing the tawa has small brown spots.
Use a paper towel or clean kitchen cloth and apply pressure on the chappati to cook it from within.
Remove and apply ghee to the surface that has just left the tawa. As a wise man once said, “It is very important to realize that in the real world, everything has a right side and a wrong side.” Truer words have never been spoken.
If you followed all the above steps 100% correctly, there is about 50% probability that the chappati will puff up nicely. Tips and Tricks for roasting
Keep your eyes peeled at the chappatis; they love to burn.
When in doubt, turn the chappati over to check for doneness. If it is not done, flip it back. Defense is the best strategy you can use here.
Keep the flame on 'high' while cooking the chappatis. This is supposed to prevent them from becoming hard on cooling.
Now that the process is outlined, do you feel you are up to it yet? Here is the final twister that adds slight complications – multiplexing.
Yes, you are expected to perform the rolling, toasting and greasing processes in a parallel, pipelined fashion for optimum time and fuel efficiency. By the time you lovingly roll out the chappati at hand into a semi-circle with Australia on top, the one on the tawa has turned to coal and the ones piled up waiting to be greased have turned to stone.
As with most things in life, one should start with this adventure simple and add the multiplexing to give themselves a challenge along the way. Unfortunately, such people are considered lowly novices among the chappati elites.
I can almost see those chappati experts rolling their eyes saying, well, Rome wasn't built in a day! My answer to them would be, of course that makes sense, Romans were so preoccupied with making pizza dough that they procrastinated building Rome!
They say perseverance pays and practice makes perfect (or nearly perfect in this case). In the meantime, misery loves company, so I am sharing my whines and complaints. Then again, a new day will come and I will go through the process once more, and maybe one day I will be close to getting better at it. Remember, he who says he is perfect, lies. She, who says she is perfect, usually lies.
Monday, March 14, 2011
- The tiny, round, puffy, crisp semolina puris that are stuffed with warm boiled potatoes and silky legumes, then filled with a cold, minty, spicy and tangy, green liquid. Once filled with the liquid you move really quickly and put the puri as a whole into a wide open mouth. As your teeth sink into it, there is a gush of warm meeting the cold. The crisp meeting the soft. The spicy and tangy meeting a very satisfied palate. A complete balanced meal if you asked me! This is called the Pani Puri -- and undoubtedly my favorite in the chaat family. One day, I will tell you more about the experience if you have never had the good fortune of enjoying this at an Indian street corner.
- Then there is the Pav bhaji. A spicy medley of vegetables - potatoes, cauliflower, green peppers etc, simmered in a tomato based sauce with a special blend of spices. This is served with a slab of butter melting on top with a side of pillows of soft bread rolls toasted slightly on a hot griddle. Here is a picture of a the street side chef cooking up a batch of Pav Bhaji, taken during a recent trip to Mumbai.
- Next, there is the Ragda Pattice. A layered dish of crisp potato cutlets, with a generous helping of spicy chickpea/white pigeon pea curry (similar your usual chana masala from the neighborhood Indian restaurant), topped with condiments such as spicy mint and tangy tamarind chutneys, chopped raw onions and crispy fried chickpea flour noodles. The aroma of the cutlets frying up on the extra large griddle is not easily resisted. Neither can you miss the metallic din of the stainless spatula used to flip and cook the Pattice or cutlet on the cast iron griddle the size of Texas.
- Vada Pavs are to Mumbai what Hot Dogs are to New York City. The original veggie burger, simply dressed in fresh out the frying pan warmth. A spicy mixture of mashed potatoes with onions, garlic and spices are formed to round balls. They are then dipped in a thick chick pea batter and fried to crispy goodness to form the vada. Then, the softest imaginable dinner rolls called Pav are split and slathered with a red chili garlic powder. The beloved vada is held between two halves of the Pav. The whole snack is only palm sized, and is devoured in only a few bites but packs a devastating punch in flavor. No need for any other fancy toppings, or dipping sauces, this is the on the go snack for the city that truly never sleeps. Just watching the efficient supply chain management of one of the vada pav vendors can easily form a case study lesson for business schools. Not Kidding!
- The most popular and easily portable snack among the masses is undoubtedly the bhel puri. You could think of it as the Indian trail mix. It is a mixture of churmura or puffed rice, sev or crispy fried noodles, papdi or flat fried chick pea disks and mungfalli or peanuts, roasted together with seasonings and spices. Just before serving, this is folded in with mint and tamarind chutneys, minced vegetables onions, tomatoes, boiled potatoes green chili (yes, ofcourse it counts as a vegetable!).
Bhel Puri Mix
2 tsps vegetable oil
Heat the oil in a pan. Add the mustard seeds, once they pop, add the remaining ingredients and fry for a 30 secs or so.
2 cups Kashi 7 Grain Puffed cereal
Add the puffed cereal, peanuts and the pita chips and roast till the mixture is crispy
Once cooled, store this mixture in a airtight container. Just snack as is or make into bhel puri.
1 cup of bhel mix
Toss together all the ingredients on the left!
Thats it. A healthier, unorthodox way of enjoying Bhel Puri. Not the same as the street side counterpart, but a close nostalgic fusion.