A kick in the tastebuds: Broccoli Paruppu Usili

I love all vegetables, but broccoli is really special to me. Now I know there are people out there who run away from this healthful veggie, but think about it for a moment: prepared well, broccoli can be absolutely delicious. Most of us like it doused in garlic sauce in Chinese dishes, don't we?

One very simple broccoli recipe I sometimes make for quick weeknight dinners is to toss around some chopped garlic in olive oil, and then add broccoli florets to it. A few stirs to tenderize the broccoli to the point where it still has a slight crunch, some salt, and you've got a delicious plate of goodness that's heaven for the tastebuds and the soul, not to mention your health.

Now for the paruppu usili. Although I've been married to a Tamil guy for years, I had not cooked this fabulous side dish until only recently. When I did, I couldn't stop making it. It is easy, quick, and tremendously nutritious, and can be made with numerous veggies, although the most traditional version appears to be made with broad beans or green beans.

Last week, with some broccoli florets sitting around in my refrigerator crying out to be used, I had a devilish idea: why not? Marrying this bland vegetable with the delicious lentil-masala mix that is the basis of paruppu usili sounded like a match made in heaven. So out I set to do just that, and the results were so good, I couldn't wait to share them with you.

So here's my Broccoli Paruppu Usili- delicious, healthy and deeply satisfying. Unlike some cooks, I don't steam the lentil paste first- I find that stirring it for a few minutes in the 1 tbsp of oil one would anyway use for this dish is more than enough to cook the ground lentils.

I added some garlic to the lentil paste, because I love garlic and can eat it in almost anything, and also because I find it always really enhances broccoli which tends to be a blank slate, tastewise.

Broccoli Paruppu Usili

Ingredients:

For the paste:

2 tbsp tuvar dal

2 tbsp chana dal

2 dry red chilies

2 large cloves of garlic, chopped

1 pinch hing, or asafetida

Salt to taste

Other ingredients:

1 head broccoli, separated into florets

1 tsp mustard seeds

1 tbsp udad dal

1 tbsp canola oil

Salt to taste

Soak the tuvar dal and the chana dal in water for about two hours. Drain, and using as little water as possible, grind to a paste along with the other ingredients.

Steam or microwave 1 head of broccoli, separated into small florets, until it is quite tender but not falling apart or mushy.

Heat 1 tbsp oil in a skillet. Add 1 tsp mustard seeds and when they sputter, add 1 tbsp udad dal.

Add the lentil paste to it and stir fry around 10 minutes until the lentils darken in hue and no longer taste raw.

Add the broccoli and mix it in with a few stirs.

Check the salt and remove from the heat. Serve hot.

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I've had some bad luck with my babies lately that has kept me from blogging more frequently. Lucy and Opie were both really sick last week from an intestinal infection. Also, my sister-in-law, Padmavathy, or Paddu, was visiting with us over the weekend. I picked up some nifty traditional Tamil recipes from her that I will share over the coming weeks.

I'll leave you with a picture of my kitty, Pubm, who loves to find new places to make herself comfortable in. Last week, after Paddu had left, guess who decided to take over her comforter?

Also, I am experimenting a bit with the look of my blog. Any comments/suggestions would be welcome!

A Childhood Memory: Moogache Molay

My dad hails from Karwar, a beautiful town along India's Konkan coast. Although his family moved to Bombay when he was little more than a child, they kept in touch, as all immigrant Indians do, with the culture and cuisine of their native land.

Konkani cuisine is quite rich and varied, but the common denominator in most recipes is fresh, milky coconut, which is not surprising given the lush abundance of coconut trees in the Konkan region. In our home, the ritual of preparing morning meals would usually begin with the women sitting down on an adoli, or a small wooden seat with a curved metal blade attached to it, and skillfully scraping the fresh coconut into heaping mounds of sweet, moist shreds. The coconut would be added-- either by itself or ground into a pulp or its milk extracted-- to all sorts of mouthwatering preparations, from ghasis (thick curries) to upakaris (vegetable dishes) and hummans (gravies).

One of the vegetarian tastes from my childhood that has always stayed with me is that of a moong bean preparation called Moogache Molay. The moong is usually soaked and sprouted before use, and I remember that in my house each bean would always be peeled before it was added to the curry to ensure a pristine presentation. As you can imagine, it was a long, laborious process.

In my kitchen, I just use the whole moong bean whose skin cooks up quite tender. Plus, I figure it is more nutritious to eat the whole bean, skin and all.

I love sprouting beans which always multiplies their nutritive value, but because I was short on time I used them straight from the pantry. Do take the extra step of soaking and sprouting if you have the time. It is completely worth it.

As I always do, I played around with the recipe to suit my own (spicier!) taste. I added garlic which gave it a kick and complexity I loved, and at the very end I used some tomato to add a subtly tangy note. It all worked perfectly together and the curry stood up nicely to the brown rice I served it with.

So here it is, my Moogache Molay, a simple treat that is as nutritious as it is delicious. Hope you enjoy it!

Moogache Molay

Ingredients:

1 cup whole moong beans, soaked and sprouted overnight (you can skip this step if you're short on time) and cooked until tender

3/4 cup coconut milk (I used canned)

3 sprigs curry leaves

1 tbsp ginger, grated

5 cloves garlic, minced

1 tsp red chili powder

1/2 tsp turmeric

1 tbsp coriander, powdered

1 tsp cumin, powdered

1 medium red onion, sliced

1 tbsp canola oil

1 large tomato, diced

About 1/2 cup chopped coriander leaves

Grind the ginger, garlic and curry leaves from 1 sprig into a paste.

Heat the oil in a saucepan.

Add the onions and remaining curry leaves and saute until the onions start browning at the edges.

Add the ginger-garlic paste, cumin, coriander, and chili powders, and turmeric, and cook for a couple of minutes, until the paste no longer smells raw.

Add the cooked moong beans and salt and stir thoroughly.

Let it cook about 10 minutes, adding more water if necessary, until the flavors merge.

Add the coconut milk and mix, then turn off the heat before the mixture returns to a boil.

Garnish with the chopped tomatoes and coriander leaves.

Serve hot with rice.

Paws Off The Plate! Pinto-Bean-and-Brown-Rice Cakelets, and a dog named Nike

Before I tell you about this week's recipe and featured Washington Humane Society pets, I wanted to share the story of one of my foster dogs, Nike.

A purebred Bichon Frise with the impossibly elegant name of Sir Nike II, this little guy was 8 years old when we found him, and a master at worming his way into people's hearts. Desi and I were at the shelter back in 2005 to pick up another foster, Freddie, when Nike rolled over to ask Desi for a tummy rub.

That was it. Nike came home along with Freddie, also as a foster. Immediately, he appointed himself king of our household. A tiny bundle with character written all over his face, he would bully my German Shepherd Lucy and demand treats with angry barks. But then you'd be sitting down and Nike would find your lap and bury his head inside it, happy to have a home and people to call his own.

He was disarmingly affectionate and loved every person he ever met, but he loved old ladies in particular: maybe they reminded him of the old woman who had been his mom before she realized she couldn't care for him any longer and brought him to the shelter.

Within a week of bringing Nike home, I took him to the vet because his tummy was unusually swollen. They found out he had Cushing's Disease, an endocrine disorder. They told us he might live two years which was heartbreaking because small dogs like Bichons usually live well past their 15th birthdays.
The tummy that conquered the world!

Nike was with us a whole year, without a single soul dropping by to see him. When folks would come by to check out our other foster, Freddie, Freddie would simply ignore them but Nike would be all over each person, happy to see new faces he could kiss. But no luck.

We had almost given up hope of adopting him out when someone finally asked for Nike: it was an older lady, Carleen, who lived with her elderly aunt. She had seen him on the WHS web site and even after we explained his health problems, she seemed willing and eager to adopt him.

We visited Carleen and Nike, who she renamed JR, a couple of times. He couldn't have been more at home. You could tell they were made for each other.

Last week, after two happy years with Carleen, Nike passed away. He had lived three years after being given up at the shelter. As someone who spends a lot of time around dogs, this is not the first time I've had to deal with the death of a beloved animal. It is always impossibly hard. Yet, I was also happy that he had died somewhere he was loved and cared for: in the arms of his mom, Carleen, instead of the impersonal coldness of a shelter where many, many pets meet their end. And where Nike might have too, had he had not rolled over that day for Desi to give him a tummy rub.

Now, here are two wonderful pets who are awaiting homes at the WHS shelter. In fact, Patrick, the dog featured today, reminds me of Nike:

Patrick is a super handsome 8-year-old Miniature Poodle. The shelter says he's a very happy, spunky little guy who loves people. Though he does like to be in charge, he gets along pretty well with other pups and walks great on a leash. What's more, he's full grown at only 10lbs! Isn't that a cutie?

This week's kitty is Wonton, a gorgeous 3-year-old. The shelter says she's friendly and affectionate and a true cuddlebug. Besides, how can you not love someone called Wonton?

You can find more details on Patrick and Wonton and other beautiful pets at the Washington Humane Society Web site or at Petfinder which has details on pets available in shelters in most U.S. areas.

So now that we're done with the "paws" part of this post(whew, this is getting to a be a marathon post!) here is today's "plate."

Pinto-Bean-and-Brown-Rice Cakelets are a spiffy way to jazz up some everyday flavors into something extraordinarily special. What's more, these small packages pack a huge health wallop.

If you already have some cooked brown rice and canned beans sitting around, it will take very little time to put these together. But even if you don't, these are certainly worth the effort. Plus, you can be experimental and play around with new herbs and spices, if you like.

So here's my recipe for these little treats. Serve them up with some pita pockets or wrapped in some rotis, or just by themselves, with an avocado salsa or guacamole, perhaps. They are pretty yummy any time of the day.

Pinto-Bean-and-Brown-Rice Cakelets:

Ingredients:

1 cup dried pinto beans, soaked and then cooked until tender (substitute with 2 cups canned, but remember to rinse the beans thoroughly)

1 cup cooked brown rice

1/4 cup cilantro leaves, chopped

1 tsp red chili powder

1/2 medium red onion, minced

1 tbsp ginger, grated

3 garlic cloves, minced

1/2 cup vegan mayonnaise (it's made with canola oil and has about a third of the calories of regular mayo. You won't even taste the difference here)

2 tbsp chickpea (garbanzo bean) flour

Salt to taste.

2 tbsp canola oil

Mash the beans and rice slightly, then mix them together along with all the other ingredients except the oil.

Heat the oil in a cast-iron or non-stick skillet.

Take small lumps of the pinto-bean-rice mixture and shape into patties. I make mine pretty tiny (hence cakelets), just about an-inch-and-a-half across, but feel free to make them a little bigger, even burger-size, if you prefer.

Place them in the hot oil and cook each side for about 2 minutes or until nicely golden-brown and crusty.

Drain on a paper towel to soak up any excess oil and serve hot!

Bagels with Scrambled Tofu

Bagels! The very word makes my mouth water. And making them does not require any extra brain-flexing on my part because most bagel recipes are usually wonderfully vegan to begin with.

You might wonder why I go to the trouble of making them. After all, a good (and vegan) bagel is really not that hard to find. But, and I swear to this, the joy of eating a homemade bagel is quite something else. Also, making them at home makes it more possible to control the ingredients, which is vital if you're a health nut like me.

This time I paired off my bagels with another one of my breakfast favorites- a tofu scramble. I love this combination because it makes for an extremely hearty, super-delicious, and, needless to say, healthy meal.

I am not going to ramble on too long here. Just one quick note- I used a combination of bread flour, whole-wheat flour and whole-wheat pastry flour. Once they were ready to go into the oven, I topped the bagels with three different flavors- black sesame seeds, white sesame seeds and poppy seeds. Coarse sea salt would also make a great topping.

I know went a little crazy with the pictures of the bagels, but oooh...I just love those babies!

For the Tofu Scramble, which is of course inspired by the Indian egg burji, I would strongly advise using silken firm tofu. While regular firm tofu would do well enough at a pinch, the texture of the silken tofu does a great job mimicking the texture of eggs.

Health-Nut Bagels

Ingredients:

2 1/4 tsp yeast (1 package)

1 1/4 cup warm (not hot) water

Mix together the yeast and water in the bowl of a food processor (fitted with a metal blade), or in any other large bowl, and leave on the counter for 5 minutes to ensure the yeast is alive and well. If it is, it will tell you so by turning all frothy.

1 1/2 cups bread flour

1 cup whole wheat flour

1 cup whole wheat pastry flour

2 tbsp maple syrup

Add to the food processor all three flours.

Add 1 tsp salt and maple syrup.

Process for a 45 seconds to a minute until the dough comes together. If the dough is too dry, add small quantities of water. The finished dough will be slightly but not too sticky.

Turn the flour on a lightly floured countertop and knead for a couple of minutes until it is smooth and elastic.

Place the dough in an oiled bowl, cover with a kitchen towel or plastic wrap, and set aside to rise in a warm place, about two hours. At the end of this, the dough should have doubled.

Turn the dough onto the counter and punch it down. Cover it and let it stand another 10 minutes.

Now divide the dough into eight pieces and roll each piece into a ball.

Make a hole with your finger in the center of each ball. Then hook both thumbs inside the hole and pull the sides outward until the hole expands to about 2-3 inches. It will look a little funny at this stage, but rest assured the dough will pull back and rise enough so you end up with a good-looking bagel.

After you have shaped all the bagels, let them rest on the countertop, covered loosely, for about 45 minutes to an hour.

Boil water in a larger pot. When it comes to a rolling boil, drop the bagels, one at a time, into the water. Let each side cook for about a minute. They will still look funny- kinda like when your fingers look when you're in the shower too long. Lift out with a slotted spoon, drain, and place on an oiled rack.

Grease a baking sheet and, if you really want to ensure your bagels don't stick, dust it with some cornmeal. Place the bagels on the sheet, brush the tops with water, and sprinkle with sesame or poppy seeds.

Before you place the bagels in a preheated 400-degree oven, spray the inside with water. Bake the bagels for about 25 minutes, spraying water again after 5 minutes of baking.

Remove to a wire rack to cool (although there's nothing in the world like a warm bagel!).

Tofu Scramble

Ingredients:

1 package silken firm tofu

1/2 red onion, minced

1 tbsp ginger, grated

1 cup chopped cabbage (you can substitute with veggies like red or green peppers, scallions, broccoli...the possibilities are endless)

1/2 cup chopped mushrooms

1/2 tsp turmeric (optional, but it does give great color)

1 ripe red chili, chopped (use 2 green chilies if you don't have the red. Chilies found at Indian stores or even a jalapeno would work great here)

1 tsp cumin

1 tbsp canola oil

2 tbsp coriander leaves, chopped

Lemon or lime juice

Heat the canola oil in a saucepan.

Add the cumin seeds and when they crackle, add the onions.

Saute the onions for a few minutes until they start to brown.

Add the ginger and stir it in.

Add the turmeric and chili and stir in.

Add the mushrooms and cabbage and cook until they are fairly tender with a slight bite to them.

Now add the silken firm tofu, crumbled into small pieces, and stir to mix with the spices and veggies.

Add salt to taste, then take off the heat, garnish with coriander, spritz with some lemon juice, and serve hot.

I had already sent in my whole-wheat challah to Mansi for her Weekend Breakfast Blogging: Balanced Breakfast event, but I cannot resist: I have to send this too. Hope you can use it, Mansi!

Chickpeas Are Forever

A friend asked me for a recipe with chickpeas, and how could I resist?

After all, chickpeas (garbanzo beans) are only my favorite legumes in the whole world. Not only are they delicious and healthy, of course, but the texture and taste are hearty enough to satisfy any palate- even that of the most die-hard meat-eater.

I wanted to make something more special, though, than a chhole or a hummus, the dishes I tend to cook most often with chickpeas. So I did something decadent- I put together my three most favorite ingredients in one dish. Chickpeas, coconut and potatoes. Can food get any better?

You will need garam masala for this dish, and while I already have one recipe for garam masala on my blog, I made it slightly differently here so I am going to give you that recipe too. But feel free to use store-bought if you don't want to go to the extra trouble.

This dish would make for a very special dinner, paired with something like my raisin and nut pilaf or even with rotis or chapatis.

Enjoy!

Chickpeas Are Forever Curry

Ingredients:

1 cup chickpeas, soaked for at least 2 hours, then cooked until tender. {It's fine to use canned. Substitute with 2 1/2 cups canned chickpeas and drain and rinse thoroughly before using).

1 medium red onion, diced

4 cloves garlic, minced

2 medium tomatoes, diced, plus 1 tomato, sliced for garnish

2 medium potatoes, diced and cooked until tender. (I just bung them in the microwave for about 4 minutes after dicing, with about 1/2 cup water)

1/2 tsp turmeric

1 tsp red chili powder

1 cup light coconut milk (if using regular, halve the quantity)

Salt to taste

1/4 cup cilantro, chopped, for garnish

1 tbsp canola or other vegetable oil

Juice of half a lemon

Garam masala:

4 cloves

3 green cardamom pods

1-inch stick of cinnamon

1 tbsp coriander seeds

1 tsp cumin seeds

1 tbsp poppy seeds

Roast the ingredients in a dry skillet over medium-low heat about 5 minutes or until the spices smell fragrant. Remove to a plate, cool, then powder in a coffee grinder.

Heat oil in a saucepan.

Add the onion and saute about 5 minutes over medium heat until the onions begin to caramelize slightly.

Add the garlic and stir for another minute until the garlic no longer smells raw.

Add the powdered spices- the turmeric, chili powder and all of the garam masala. Stir for another minute.

Add the tomatoes. Let them cook, stirring occasionally, until you see the oil beginning to separate, around five minutes.

Add the potatoes and chickpeas and stir thoroughly. Add salt to taste.

Let the mixture come to a boil, turn down the heat,and simmer for another 5 minutes. Mash some of the chickpeas and poatoes with the back of a ladle to thicken the sauce.

Add the coconut milk and turn off the heat. Stir the coconut milk in.

Add the cilantro and tomatoes for garnish. Spritz with some lemon. Serve hot!

Paws Off The Plate! Ten-minute Brownies

I am beginning a new series on my blog: Paws Off The Plate!

I will feature each week a recipe alongside one dog and one cat up for adoption at the Washington Humane Society which is located in my hometown of Washington, DC (well, I'm in suburban DC, but that's close enough!).

While I recognize that most of my readers do not live in this area, I am hoping that this feature will benefit not just the specific animals I will write about here, but also help people learn about the wonderful pets that can be found for adoption in shelters across the country.

This week I am featuring Jojo, an 8-year-old cat whose person couldn't care for her anymore. The shelter describes her as "a sweet, low-maintenance kitty who has many years of love left to give to a new family!" Just look at her- how could you not fall in love with that face?


Also featured this week is is a 2-year-old female Pit Bull Terrier, Sasha, who was rescued by a WHS humane officer from a home where she was neglected and starved. Despite this, she is an affectionate dog who loves to snuggle, according to the shelter. Isn't that something--it never ceases to surprise me how resilient and forgiving dogs are!

You can see other adoptable pets, including Jojo and Sasha, at the WHS website, and at Petfinder.

The Humane Society of the United States estimates that six to eight million cats and dogs enter shelters each year, and half-- half!-- are put down because they cannot find homes. Meanwhile, newspapers are full of ads from irresponsible breeders selling puppies and kittens for hundreds of dollars. If that is not one of the worst forms of animal exploitation, you tell me what it is!

People are afraid to bring home shelter animals for a variety of reasons, including a fear that they might have "gone bad" because of abusive experiences in their past, or that adult dogs or cats might find it hard to adapt to new homes. I've even heard some downright ridiculous excuses: a woman I worked with once bought a dog from a breeder because she was "too afraid to go to an animal shelter and see the sad faces of the dogs there!"

But every time someone buys from a breeder, they deprive a homeless pet of a chance to live.

Contrary to widely held myths, rescued animals rarely have problems that are insurmountable. Some training, discipline and lots of love never fail to work. And believe me, no matter how old the dog or cat you adopt is, they will give you all their love within minutes of coming home!

Keep in mind that even purebred dogs brought home as puppies, if not properly trained and socialized, will develop problems over time.

And now for the recipe part of this series. The 10 minutes in the title refers to the time it takes to put the batter together. It takes another 20 minutes or so to bake them, so they're more like 30-minute brownies. But take my word for this: they are absolutely delicious and you'll definitely find it difficult to keep your paws off them. What's more, they will still leave you with enough time to play with your pooch AND take them for a long walk! Remember not to feed the brownies to your pet, though, because chocolate, while great for you, can be deadly to them.

Ten-minute Brownies

Beat together until fluffy:

4 tbsp no-trans-fat vegetable shortening

4 tbsp canola oil

1 cup sugar

Add and beat together until well-mixed, scraping down the sides of the pan if necessary:

1 tbsp cornstarch mixed with 2 tbsp water

1 tbsp vanilla extract

Add and mix with a spatula:

1/4 tsp salt

1 cup whole-wheat pastry flour

1/3 cup cocoa powder

3/4 cup pecan halves (you can chop them if you prefer them in smaller chunks)

The batter will be stiff, but that's okay. Spread it evenly in a greased square 8-inch baking pan. Bake in a preheated 350-degree oven for about 20-25 minutes.

Remove to a rack and let cool at least 10-15 minutes before cutting in.

Enjoy!

Subtly Spiced Pink Lentils with Veggies

I tend to cook a good deal with lentils and beans because, to a vegan, they are an invaluable source of protein and there's absolutely nothing in them that's not really, really good for you.

What's more, they come in so many different shapes and sizes and flavors, it is impossible to get bored with them.

Now pink lentils (masoor dal) are a staple in any Indian pantry, and they definitely occupy pride of place in mine. Besides all the health benefits, these tiny pink nuggets are extremely quick-cooking, even compared to other lentils like tuvar dal. Twenty minutes in a pot of boiling water, and you're done, no soaking required.

My Subtly Spiced Pink Lentils with Veggies are actually a version of a dish I used to cook in my omnivore days. I swear the vegan version is tastier! I added to the lentils half of a leftover cauliflower and some crimini mushrooms as well as a bunch of watercress leaves, and the flavor from all this fresh goodness was unbeatable, not to mention the improved nutritional profile of the dish. If you don't have these particular veggies, though, potatoes, beans, or squash, or a combination of these, would make great substitutes.

I love watercress because it is easy for me to come by at my local grocery store and it reminds me just a bit of a leafy favorite, Fenugreek. It also takes far less time than Fenugreek to cook, requiring just a couple of minutes in the pot at the very end.

Here's the recipe, now. Hope you enjoy it!

Subtly Spiced Pink Lentils with Veggies

Ingredients:

3/4 cup pink lentils (masoor dal), cooked with about 3 cups of water and a pinch of salt until tender

5 cardamom pods, bruised

1 medium red onion, thinly sliced

6 cloves of garlic, thinly sliced

1 tsp ginger, grated

1 tsp red chili powder

1/2 tsp turmeric

3 cups cauliflower florets

2 cups mushrooms, quartered (I used crimini but feel free to use button or even portabella)

1 cup watercress leaves, chopped

1 medium tomato, diced

1 tbsp canola oil

Heat the oil in a saucepan.

Add the cardamom pods and saute for about a minute

Add the onions and cook on a medium flame until they brown at the edges.

Add the garlic and ginger and stir for a minute.

Add the cauliflower, mushrooms, turmeric, chili powder and salt to taste.

Stir, then cover and cook for about 10 minutes until vegetables are almost tender.

Add the lentils and some water, if the mixture is too thick.

Cook for about 10 minutes until the flavors assimilate.

Add the watercress and tomato and stir it in.

Turn off the heat after about two minutes of adding the watercress. Check seasoning and add more salt if needed.

Serve hot with rice and a spritz of lemon juice.

Whole-wheat Vegan Challah Bread: Eggless Bliss

Challah is one of my favorite breads. A kind of butterless brioche, it has the same flaky texture and lightness as brioche minus the butter. It also has a gorgeous braided look that's pretty easy to achieve with just a tiny bit more effort than is required to shape any old bread.

For a vegan, the chief challenge in baking a perfect challah tends to be the eggs that are such a predominant part of any challah recipe. Tastewise, I had always detested the eggy smell. But the eggs also help form the bread's delicate structure, which made it just a tad scary to contemplate baking a challah without them.

By now, though, I've veganized enough baked goods to never say die. So onward I pressed with my most trusted egg substitute, flax seed powder, which I thought would perform well in this bread because it is rich in fats, like eggs, but also has a deep nuttiness that would go well with the whole wheat I was planning to use in place of all-purpose flour which, to me, tastes like chalk.

I did use some bread flour, which is also refined, mainly because using only whole wheat would make the bread too dense and heavy, which, in a challah, would be self-defeating.

The result was beyond my expectations. Not only was the challah extremely flaky and delicious, but it looked absolutely gorgeous with a golden-crisp crust.

In fact, it was a small miracle.

Whole-Wheat Vegan Challah Bread
(Adapted from the Joy of Cooking)

Ingredients:

2 1/4 tsp or 1 package active dry yeast
1/2 cup warm water

Mix the yeast and the warm water in a mixing bowl and leave alone for five minutes to ensure the yeast is alive. If it froths and bubbles, it is!

Add to the bowl:

1/2 cup whole-wheat pastry flour
4 tbsp ground flax seed + 6 tbsp water, whisked together
3 tbsp canola oil
3 tbsp sugar
1 tsp sea salt

Mix on medium-low speed until blended. Add:

1 cup whole-wheat flour
1 1/2 cup bread flour

Knead on medium low speed in a stand mixer for about 5 minutes or about 10 minutes by hand. The dough should be elastic and smooth.

Transfer the dough to an oiled bowl, turn it once to coat the top with oil, then cover with plastic wrap and let it sit for about 2 1/2 hours in a warm place.

Punch down the dough, knead a bit, and then refrigerate for about 4-5 hours until the dough has doubled.

Divide the dough into three balls and let them rest, covered with a kitchen towel or plastic wrap, for about 15 minutes.

Roll each ball into a rope about 12 inches in length. Dust with flour.

Place the three ropes side-by-side. Now pinch together the top ends and carefully braid the three, like you'd braid your hair. For instance, pick the left rope and place it between the right and the middle rope, then pick the right rope and place it between the left and middle ropes, and so on.

Pinch together the ends and tuck them under the bread.

Transfer the loaf to a baking sheet dusted with cornmeal.

Brush the top of the loaf with some olive oil which will give it a lovely glaze after baking.

Cover the loaf with oiled plastic wrap and set it in a warm place to rise. In about an hour, it would have nearly doubled in size.

Brush the loaf again with olive oil, sprinkle some sesame seeds over it, then place it in a preheated 375-degree oven and bake for 30 minutes.

Cool the loaf on a rack before cutting in.

Enjoy!

I am sending this vegan challah recipe over to Mansi's Weekend Breakfast Blogging: Balanced Breakfast event. Thanks, Mansi, for hosting this!
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For another great eggless, dairyless bread, try my Whole Wheat French Bread, which includes a step-by-step guide, or my butterless Avocado Brioche.

Curried Pink Beans with Dill

My Curried Pink Beans with Dill are a delicious and nutritious weekday dinner treat.

Pink beans have a sweet, nutty flavor and look absolutely gorgeous in any prepared dish. Last night, feeling just a little bored with the idea of cooking, I went foraging in my pantry hoping to find something interesting. I did. I found these jewel-like legumes and immediately I was excited again.

The pink beans cooked up pretty fast in my pressure cooker, even with a minimum of soaking, and they looked just perfect. Because I didn't have enough time to give them a leisurely soak, I used a trick I learned a while ago: cover the beans in water, bring it to a boil, turn it off, and let it sit for about an hour. Then cook them as you usually would, preferably in a pressure cooker which cuts the cooking time substantially.

I used half a red habanero pepper in this recipe: this might be a little too spicy for some, so I'd advise using less if you cannot tolerate much heat. Habaneros are among the spiciest peppers to be found, but they also have an amazing, haunting flavor that clings delectably to your tastebuds.

On a whim I decided to throw in some dill at the very end. I love cooking with dill, and always have this herb handy. It turned out to be a great addition, contributing yet more depth to the already flavorful sauce.

The curried beans taste great with brown rice, but you can also have them with chapatis or rotis or even by themselves, like a soup.

Curried Pink Beans with Dill

Ingredients:
1 cup pink beans, cooked until tender with about 1 tsp of salt

1 medium red onion, sliced very thinly

4-5 cloves of garlic, thinly sliced

1/2 red habanero pepper, chopped finely (wash hands thoroughly after handling!)

1 medium tomato, chopped

1 tbsp coriander powder

1 tsp cumin powder

1 tsp sugar

1/2 tsp turmeric (optional)

1/2 cup dill, finely chopped

1 tbsp canola oil

Salt to taste

Heat the oil in a saucepan over medium-high heat. Add the onions and sugar and stir for a minute. Turn the heat to medium-low and let the onions caramelize, about 10 minutes.

Add the chopped habanero pepper and garlic. Cook for about five minutes. By now the onions should be fairly brown and the garlic would have taken a golden hue.

Add the tomato, turmeric if using, and cumin and coriander powders. Cook, stirring occasionally, until the oil begins to separate.

Add the beans and stir to mix. Add salt to taste.

Allow the beans to simmer for about 10 minutes until the flavors have merged.

Add the chopped dill and turn off the heat.

Serve hot!

Oooh...Oondhiyu

My favorite cousin, Deepa, is married to a Gujarati. Growing up in the melting pot of Bombay, I was no stranger to the culture of this colorful state because of the many Gujarati neighbors and friends I had. But having a Gujarati in the family gave me a chance to get even more closely acquainted with the land and its delicious cuisine.

Rajubhai, Deepa's husband, was an engineer who was posted around different parts of Gujarat over the years, and as a teen I'd look forward to the holidays I enjoyed at their home. During those trips, which included nearly a dozen members of our extended family, we'd sometimes travel around the state: to the buzzing city of Surat, the quiet tranquility of the salt-making colony of Mithapur, and the piously alive Dwarka.

Under an impossibly clear sky in Somnath, my cousins and I, used to the smoggy skies of Bombay city, would try delightedly to identify the constellations.

Today, when I cook Gujarati food in my kitchen, I always think back to those long-ago days, gone but not forgotten.

This past week, I had a deep craving for Oondhiyu, perhaps my most favorite of all Gujarati foods. This wonderful mixed-veggie dish has an unbelievably unique flavor, thanks to ajwain seeds. To those unfamiliar with Indian foods, ajwain, also called carom seeds, are very similar to thyme in fragrance. Although the seeds look a lot like cumin, the flavor is sharply unusual and almost unbelievably appetizing. So much so that each time I cook Oondhiyu, I tend to snack on it all day straight from the pot until it's gone!

A quick note: I used kasoori methi (the dried version of methi leaves) for the dumplings because I couldn't find fresh methi at my local Indian store. But try and use fresh methi if you can because the taste difference is unbelievable.

So here is my recipe for this really special dish. I hope you enjoy its rustic deliciousness as much as I do!


Oondhiyu

Ingredients:

1 cup surti papdi, stringed but whole (these stringed broad beans are available at most Indian stores. While I prefer the fresh version, you can substitute with frozen with good results)

1 plantain, chopped into 1/2-inch chunks

1 large or 2 small potatoes, chopped into 1/2-inch chunks

1 sweet potato, chopped into 1/2-inch chunks

1/2 a large eggplant or 6 small ones, cut into 1/2-inch chunks

A pinch of asafetida

1/2 tsp turmeric powder

1 tsp ajwain

1 tsp sugar

Salt to taste

2 tbsp lemon juice

2 tbsp coriander leaves, chopped, for garnish

For methi dumplings:

1 cup methi leaves or 1/4 cup kasoori methi, chopped fine

1/2 cup besan flour

1 tsp chili powder

1/2 tsp turmeric

Salt to taste

Oil for deep-frying

Mix together the ingredients with a little water to form a firm dough. Shape into small balls about 1/2-inch in diameter, or ovals. Deep fry in hot oil until golden-brown. Reserve.

Grind into a paste:

2-3 green chilies
1-inch piece of ginger
3 cloves garlic
2 tbsp coriander leaves, chopped

Coat all the vegetables with the masala paste and marinate for at least half an hour.

Heat 1 tbsp oil in a deep saucepan and add the ajwain seeds and asafetida. After a few seconds, add the vegetables and stir thoroughly to coat with oil.

Add turmeric.

Cover the vegetables and let them cook until tender, stirring a few times if necessary. Add some water to help them along.

When the veggies are tender, add the methi dumplings, sugar and salt to taste.

Sprinkle lemon juice and garnish with coriander leaves.

Serve piping hot with puris or rotis.

Oven-baked Rosemary-Pepper French Fries

I have a very simple but absolutely delicious recipe to share with you today- these gorgeously crispy and healthy Oven-baked Rosemary-Pepper French Fries.

But first, this: two of my favorite bloggers have honored me with the Nice Matters Award- the delightful Arundati of Escapades and the talented Priya of 365 Days of Pure Vegetarian. Since both are bloggers I admire, I am truly touched. Thanks, girls, for being so nice.
Arundati also tagged me for a meme about seven weird things about myself, and I must admit that at the beginning, I was a little flummoxed. I am certainly no straitlaced sweetheart, but on the other hand I live a pretty humdrum life. Weird people, on the other hand, are exciting, strange, fascinating. In fact, I've always secretly longed to be an eccentric.

But then I sat down at my computer, put on my thinking gloves and got in touch with my inner weird. Once I'd started, it was hard to stop at seven. In fact, I even had to get rid of a couple!

So here they are, if you care, seven little weird tidbits about myself. And if you don't find them weird enough, all I can say is, you are weirder than I am! :)

I refuse to wake up in the morning unless my dog Opie has licked my whole face at least once.

I hate Bollywood movies. Now I know that statement is going to make some people mad, but since it appears in this meme, I am acknowledging that it is a weird thing for someone born and raised in India. After all, Bollywood flows thicker than blood in Indian veins. But while I love a bit of brainless entertainment every once in a while, bad actors dancing like robots and carrying on in a hyper-emotional state is not my cup of chai. Sorry!

Here's a food one: my favorite veggie as a kid was ladies' fingers, or okra. Yeah, that slimy green one. And each time I went to a restaurant, I'd order french fries for breakfast, lunch, dinner or dessert!

Another food one- I can guzzle peanut butter by the jar, but I absolutely cannot stand to eat peanut butter cookies or candy. I don't even like it on bread.

I love traveling, but I hate to travel alone- something I do all the time for work.

I get really, really jealous when my cat, Pubm, chooses to sit in Desi's lap instead of mine. Horribly, I-will-gouge-out-your-eyes jealous. He'd better watch out!

I detest shopping - for anything. If I had a single wish, it would be to never again enter a store. Ever.

Okay, now that you've been entertained/bored by my weirdness, here's the recipe for those great french fries. I'm sure you won't be able to stop making- and eating- them over and over!

This recipe is my entry to the Ode to Potato event hosted by Sia.

Oven-baked Rosemary-Pepper French Fries

Ingredients:2 large potatoes, cut into long strips as for fries, and washed a couple of times in cold water. Pat them thoroughly dry.

1 tbsp black peppercorns

1 tsp dried rosemary

1 tbsp olive oil

Sea salt to taste

Put the potatoes in a baking sheet large enough so you can spread them in a single layer.

Powder the peppercorns and rosemary together with a mortar and pestle or, less preferably, in a spice grinder.

Sprinkle the pepper-rosemary mixture and olive oil on the potatoes and mix thoroughly.

Bake in a preheated 350-degree oven about 35-40 minutes, stirring once or twice during baking to ensure all sides turn evenly golden-brown.

Sprinkle with a little sea salt before serving.