Archive for July 2013
No pain, no gain. This is one of the more complex of Indian breakfasts that is better left to special occasions.
Peethi: Soak 1 cup dry Urad lentil, whole or broken with no husk, overnight, grind in a food processor so it is not a complete paste with no additional water. Add 2 green chilis, 1 tsp salt, roasted and crushed black peppercorn. In a heavy pan, heat 1 Tbsp of vegetable oil. Add a pinch of asafoetida and 1 tsp cumin seeds. Cook for 30-45 seconds until fragrant and add the processed lentil. Cook until the mass becomes sticky dough like. Let cool. This can be made upto a couple days in advance.
Potato curry: Peel and chop one large Idaho potato, in 1.5 inch cubes. In 1/4 cup water, add 1 tsp turmeric powder, 2 Tbsp sour yogurt and 2 Tbsp of tomato paste and make into a smooth paste. In a pressure cooker, heat 1 Tbsp oil. Add 2 whole red peppers, 1 tsp dry urad daal, 1 tsp mustard seeds, 1 tsp cumin seeds until they splutter and add the tomato-turmeric paste. Stir until fried and add the potato pieces. Stir to coat, add 1 tsp salt and add 2 cups of water. Pressure cook at medium for 5 minutes after the pressure builds up. Switch off and wait for pressure to subside. You can keep like this this for upto two days. When ready to eat, warm up, crush some of the potatoes with the back of your spoon, adjust for salt and add 2 Tbsp of chopped coriander leaves.
Poori dough: Take 2 cups of whole wheat flour, add 1 Tbsp vegetable oil, 1 tsp salt and necessary water to make into smooth dough. Let rest until ready to use. Heat oil for deep frying and maintain temperature while you roll out the poori’s.
Now get ready to put together the meal.
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What sells for pickles in Indian grocery stores is not particularly tasty or visually appealing. Often it is an over-salted, pasty textured mass of disappointment.
Here is a young mango pickle recipe that is relatively easy to make if you have access to healthy dose of summer sun.
During early part of summer, you will find green mangoes in Indian grocery stores. Pick 4 mangoes that are super firm. Firmer they are, better they are for the purpose. Also gather some spices, you will need turmeric powder, coriander seeds, nigella seeds (aka kalounji), fennel seeds, fenugreek seeds, black peppercorn, and mustard oil.
This started with the David Lebovitz’s upside down banana bread but with following modifications:
- Half buckwheat and half regular flour
- A shot of espresso
- No cinnamon
- Reduced sugar in the bread (1/2 cup instead of 3/4) to make up for the extra sugar in the topping
- Sour yogurt instead of the sour cream
Over the years, I have come to realize that banana bread is a very forgiving recipe. I keep the total amount of wet ingredients approximately the same but otherwise am not particularly fastidious. The only thing I am fastidious about is the ripeness of banana. I always go for the ripest version. Otherwise, a little less sugar, a little more espresso, a little more banana, a little less yogurt…. I am a lazy baker. The end product is always moist, always super banana-y, super chocolate-y.
And yes, I went with the water/sugar topping. It tastes perfectly fine.