Posts Tagged ‘Vegetarian’
Puffed lotus seed have been part of Indian snack scene for as long as I can recall.I recently found this product at neighborhood market, Sigona’s. They are made here, right in Palo Alto! These have a little clarified butter, a touch of salt and a hint of heat. The entire 1 oz content is 130 calories. They are more substantial than rice puffs, very unlike popcorn, mostly crunchy and a little chewy. Closest in texture is perhaps pork rind Chicharrón. They do not appear to have a strong taste of their own, essentially picking up the added flavors. You can get these puffed and unflavored lotus seeds in Indian grocery stores but they often smell rancid. If you can find good quality unflavored version, then just toss them in hot butter, salt and perhaps some pepper, chili powder or lime. Enjoy with chai or beer.
Above is post-lunch drink. Chill the fluids – Blanton’s bourbon and Fever tree ginger ale. Combine half a bottle of ginger ale, gingerly, with an ounce of chilled bourbon. Sit back and enjoy this slightly sweet, slightly gingery, slightly heady cocktail.
Lunch was a gluten free but otherwise a very Indian meal, something any mom would be proud to serve to her brood – buckwheat fritters with potato curry and raita. Sorry no photos – food disappeared before I had a chance to wipe oil off my fingers!
Make a potato curry. If you have a pet recipe, go with it. What you are looking for are curried potatoes with lots of light gravy, not the dry kind. Make a raita – for this meal, plain yogurt with a good dose of black salt is perfect.
To make the buckwheat batter, to 1 cup of buckwheat flour, add a teaspoon of salt, tablespoon of mango powder and 1 tsp of dried pomegranate seeds. Mix, add one cup water and stir until smooth batter forms. Buckwheat and sour flavor are brilliant together, so don’t skimp on the mango powder. This can be made up to a few days ahead. Preferably let the batter sit overnight.
Bring 2 or more cups of oil to about 350F in your favorite deep frying vessel. I am loving rice bran oil. Any high temperature oil is fine. Keep a paper towel lined cookie sheet in 250 degree oven. This is to keep the fritters warm while they are made in batches. Drop a tablespoon of batter at time in the hot oil. Fry unti the bubbles minimize. Transfer to cookie sheet. Depending on the size of your frying vessel, you may be able to make up to 6 fritters per batch.
Ideally you want to serve the fritters as soon as they are cooked. But you can indeed keep the fritters warm in the meantime. Serve fritters with potato curry and raita for a not run-of-the-mill meal.
Flatbread stuffed with peas (matar paratha) is a wholesome meal. If made correctly, it can provide protein and sufficient fiber while being low on fats and simple carbohydrates. Traditional way of making this flatbread is too heavy on fats and simple carbohydrates. But this variation, like the cauliflower stuffed flatbread, is a new way of cooking and is heart healthy – only 1 Tbsp oil and a full 20 gm of fiber per serving.
Traditional paratha is a flaky shallow fried bread the size of a tortilla – often stuffed with potatoes or ground meat and fried in clarified butter. In our modern times where the man (or woman) gets his (or her) exercise from typing on a keypad or working the remote, paratha is a slow killer – first the expanding midsection, then diabetes, the clogged arteries and finally a failed heart.