Strawberry Summer

One of the best things about summer is strawberries are galore.  The farmers markets are brimming with all different kinds of berries, and I love making desserts that incorporate these brightly colored jewels. I recently found this stunning cake from Smittenkitchen, and not only is it moist and chalk full of strawberries, it is absolutely beautiful sitting on your table glowing brightly the summer sun.

Strawberry Summer Cake

Ingredients:

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
3/4 (75g) cup all purpose flour

3/4 (75 g) cup spelt flour

1 1/2 teaspoons baking powder
1/2 tsp salt
1 cup (200g) sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450g) strawberries, hulled and halved

Method:

• Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan
• Whisk flour or flours, baking powder and salt together in a small bowl. 
• In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 
• Mix in egg, milk and vanilla until just combined. 
• Add dry mixture gradually, mixing until just smooth.
• Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer.
• Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.
• Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Dining a la garden

Our garden is blooming.  And today we picked the most beautiful bunch of swiss chard, and there is plenty more where that came from.  A friend is visiting me this week, and I'm pretty sure she's had sauteed swiss chard before, and she is mostly vegetarian (yes - she only eats chicken, go figure). So anyhow, I thought long and hard about what I could do with all that chard, and I came up with this yummy dish that I would like to cook over and over again.  And it used up all the swiss chard, and the delicious snap peas from the garden.


Swiss Chard Cakes
with sauteed white beans and a lemony tahini sauce

For the cakes:
1 bunch swiss chard (about 13-15 leaves), chopped
1 tsp chopped garlic
1/2 tsp red chili flakes
1-2 Tbsp olive oil
salt and pepper to taste
1/2 cup cooked quinoa
3/4 cup panko bread crumbs
1 egg
1/4 cup grated parmesean regianno

For the sautee
1 8oz can white northern beans
1 tsp chopped garlic
1/2 tsp red chili flakes
1 Tbsp olive oil
1 Tbsp sumac
a few sprigs of thyme
salt and pepper to taste

For the lemony tahini sauce
1 Tbsp tahini
2 Tbsp olive oil
3 Tbsp lemon juice
salt and pepper to taste

First make the cakes:
Add the garlic and chili flakes to oil in a medium sized pan on Low to Medium heat
In a few minutes, add the swiss chard and stir. Leave it on for a few minutes until the leaves have wilted and most of the liquid has dissolved.  Turn off heat and add salt and pepper to taste.
In a bowl, add the cooked quinoa, half of the panko, egg and parmasean.  Once cooled and squeezed to get the liquid out, add the swiss chard to the mixture. Stir and make into 3 inch sized patties. Add the rest of the panko onto a flat plate, and coat the patties on both sides.

Add 1 Tbsp of oil in a non-stick pan, and fry the patties on both sides until golden. Cover the lid while they cook.

For the sautee:
Add the garlic and chili flakes to oil in a heated pan.  Add the beans, thyme and sumac and stir and leave for about 5 minutes. Add salt and pepper to taste.

For the sauce:
Mix all ingredients together and whisk away.

To serve, add the pattie onto a plate, top with the bean sautee and drizzle the sauce on top. YUM !!!!!

A Laksa from Thailand

Adapted from David Thompson's book "Thai Street Food"

Laksa

Ingredients

For the paste

5-8 dried  red chilies, soaked in water for 5 minutes
2 T chopped lemongrass

1 T coriander seeds

1 t cumin seeds

2 cloves

1 inch ginger

4 garlic cloves

4 fresh chilies

2 T shallots

1 t shrimp paste (scant)

2 t curry powder

pinch of grated nutmeg

For the curry

12 oz chicken, cubed OR tofu

5-6 prawns, medium, cleaned, deveined

1 8oz can organic coconut milk

3 cups stock or water

a couple of bay leaves

2-3 cardamom pods

1 in piece cassia bark

1 tsp kashmiri red chili powder

a pinch of sugar

a couple of sloshes of fish sauce

1 cup of brocolli, red pepper, snow peas (total)

For the garnish

8 oz Rice noodles

2 T fried shallots

2 T chopped scallions

1/4 cup roasted chopped peanuts

a handful of cilantro, chopped

a splash (or more) of lime juice

1. Roast the cumin, coriander and cloves on a dry pan for a few minutes. Add to the food processor: the rest of the ingredients and then the dry spices. Blend into a  paste, or as smooth of a paste as you can manage
2. Next add all the thick creamy part of the coconut milk can, along with the paste onto a medium heated pot.  Stir for a few minutes until the fragrant.  Add stock and the rest of the coconut milk can.  
3. Next add chicken.  If not adding chicken, let this sauce simmer for at least 30 minutes.
4. Next add the bay leaves, cardamom, cassia bark, red chili powder, sugar, fish sauce and let these simmer further for another 10 minutes.  Add salt if needed.
5. Heat water in a separate pot. Once boiled, add the rice noodles.  Keep a close eye on them as they will be done in about 5 minutes.  (Depends on the thickness, so do read the directions from the box)
6. Add the veggies and the prawns, and simmer for about 5 minutes (less if your prawns are small) and squeeze half a lime into the curry. You musn't taste the lime, but the flavors should have gotten brighter almost.
7. After a few minutes (turn off the stove - you do not want to overcook the veggies or the prawns.

Serve in big soup bowls. Add rice noodles on the bottom of the bowls, add the curry on top, and garnish with shallots, peanuts, scallions and cilantro. Serve with a quarter of a piece of lime.

Another Reason to Love Breakfast: Chocolate Hazelnut Granola

 Chocolate Hazelnut Granola

Inspired by Nigella Lawson, I was craving the chocolate peanut granola. However I did not want peanuts, so I decided to use her influence and make my own.

• 200g or 1.5 cups, heaped rolled oats 
• 60g or 1/2 cup dates, chopped
• 60g or 1/2 cup pumpkin seeds
• 60g or 1/2 cup almonds, chopped coarsely
• 100g or 1 cup, heaped hazelnuts, chopped coarsely
• 2 teaspoons ground cinnamon 
• 4 Tbsp good quality cocoa powder
• 60g or 1/2 cup molasses
• 4 Tbsp maple syrup
• 3 Tbsp jam/apple sauce (I used cloudberry jam, just because I had it in the fridge)
• 1 tsp sea salt
• 2 Tbsp vegetable oil 

Preheat 350
Mix everything together, spread on tray, Bake 45 minutes.  Let it cool once out of the oven. Break into chunks and store in airtight container.

Sabreen's mum's Chicken Biryani

A Chicken Biryani even a Pakistani will be proud of:

Marinade:

1 cup yogurt

1 t garlic paste

1 t ginger paste

4-5 green chilis, chopped

1/2 t cumin powder

1/2 t coriander powder

A handful of fresh mint and coriander, chopped

1/2 t salt

2 lbs of chicken pieces

For the Chicken:

4 T oil

2 cups onions, chopped

1 t garlic paste

1 t ginger paste

1 cup tomatoes, chopped

2 t cumin powder

1.5 t coriander powder

3 t kashmiri chili powder

1 t salt

1 t haldi

1 T garam masala or meat masala

For the Rice:

1 medium onion, thinly sliced

1 cinnamon stick

3-4 Black elachi

a few bay leaves

3-4 cloves

3-4 black peppercorns

1/2 t cumin powder

1/2 t coriander powder

1 t salt

3 cups rice, soaked for 2 hours

For the Adornments:

1 t saffron

1/2 cup  warm milk

1 T oil

1 medium onion, sliced

Ok, so there are some steps to this recipe. It may seem intimidating and time consuming, but to me it is SO worth it.

Step 1: Marinate chicken in marinade for at least 5-6 hours.

Step 2: Soak the rice in water for 2 hours.

Step 3: Make the chicken - 

Brown onions in medium heated oil. This step is crucial.  The onions must be well browned - do not overstir, but at the same time, do not let the onions burn.  This will probably take some time depending on the surface area of the pot you are using. Patience will pay off in the end.  

Once nicely browned, add the cumin powder, coriander powder, chili powder, salt, haldi, and sautee for a few minutes.  Add about 1/2 cup of water and the tomatoes and let it simmer away gently.  After the tomatoes are cooked (you will see bits of oil in the gravy), add the chicken and garam masala. Add another 1 cup of water, and let this simmer away for about 20 minutes with a closed lid.  

Step 3: Fry the onions - 

Start this once you have added the chicken and you have 20 minutes to go. Add the onions into the heated oil.  Stir every 5 minutes or so until browned.  Turn off heat once brown and caramelized

Step 4: Layer - 

Add saffron to warm milk and let it rest.

Take the widest and largest pot you own. I used my lovely yellow Le Crueset. 

Add about 2 T oil in the pan and put it on Medium Heat for about 4 minutes.  Add the onions, and the whole spices:  cinnamon, black elachi (cardamom), cloves, peppercorns, bay leaves and let this sautee for about 10 minutes. Once your kitchen starts smelling insanely beautiful, add the coriander powder and the cumin powder. Sautee for 2 minutes.  Now add a layer (enough to cover the bottom, of the drained rice.  Mix.  Now add half of the chicken pieces and some of the gravy - about 3/4th of a cup. Don't add too much gravy because you want the rice to be fluffy.  Now add the rice (about half of what's left). Sprinkle with half of the saffron milk. Add rest of the chicken pieces, and another 3/4th of a cup of the gravy. Cover with the rest of the rice.  Sprinkle with saffron milk (all of it) and the sauteed onions. 

Cover the pot.

Leave this on low heat - for 45 minutes or until the rice is fluffy. Do not use a spoon in the rice. Only a fork will do.

We ate biryani with cucumber raita and sarson ka saag. Recipes to follow later.

A dumpling luncheon

 Shrimp & Scallion dumplings in an oyster mushroom sautee

For the Shrimp & Scallion Dumplings
8 dumpling wrappers (Most grocery store freezers have this. Great thing to stash and forget)
4 medium sized shrimp (I used wild Texas Gulf shrimp), shelled, deveined (use tofu if veggie)
4 fat scallions, chopped fine
1 clove of garlic
1/2 inch of ginger, chopped
1 tsp red chili flakes
2 tsp toasted sesame oil
grinding of black pepper
1 tsp of soy sauce or 1/2 tsp salt

Mix everything together, and create a mound of the mixture in the middle of a dumpling wrapper.
With your index finger, spread some water around the edge of the wrapper. Bring the edges on top like a purse, and fold the sides by pressing them together and intertwining them.  Basically you want these sealed so nothing escapes.

If you do have one those cute little bamboo steamers, put the stack on top of a pot of gently simmering water.  Line the bottom with whichever leaves you have around.  Place the little dumplings on top and cover. Let these cook for about 8-10 minutes. No longer or the shrimp will overcook.  You can see the pinks of their flesh through the dumpling skin.  This means your baby dumplings are ready.

For the Oyster mushroom sautee
1 cup of oyster mushrooms
3 scallions, chopped fine
2 cloves of garlic, chopped fine
1 inch of ginger, chopped fine
2-3 thai chilis, chopped fine
2 tsp vegetable oil
2 tsp soy sauce
1 Tbsp oyster sauce
1 tsp sambal
1 tsp rice vinegar
1/2 tsp sweet chili sauce OR a pinch of sugar

Sautee the scallions, ginger, garlic, chilis in oil on medium to high heat in a wok.  Once they are softened, add the lovely woody mushrooms.  Once these are browned, remove just the mushrooms and set aside.  Add the sauces to the scallion mixture in the wok, along with a cup of water. Let it reduce, and season as you go.  Once you are happy with the consistency and taste (Should have hints of soy, sweetness, tangyness and a kick, but none  of them overpowering), you are ready to throw in the mushrooms.

Eat IMMEDIATELY but spreading the mushrooms in a bowl and top with the lovely gleaming dumplings. Sprinkle the top with freshly chopped scallions or whatever herbs you have around.

Empanadas, with an Indian veggie keema filling

Empanadas

I'm not really sure how and why I had the urge to make empanadas. I remember racking my brains on what to make for an appetizer to a friend's dinner party, and somehow it's the one thing that did not have me running out to make another trip to the grocery store. Oh and it was cold that day, and I had tried Stand Up Paddleboarding for the first time ever and, did I say that it was really cold that day?  Anyhow so I decided I had everything at home to make empanadas, except for Masa Casera, which was easily available at the closest Mexican convenience store.  And, it turns out that I could have done without it, because all you really need is fine semolina or cornmeal. Masa casera may be slightly finer, but it doesn't matter, cos no one dislikes a bit of crunch !

So that takes care of the dough, because did I mention how easy it is??  And now for the filling, which was also almost a pantry recipe. I have been meaning to make my sister's veg keema recipe, and that is what I filled the empanadas with. Typically I suppose they would be filled with meat, but since I don't really eat red meat, I thought this would be the best option.  Of course I threw in some feta cheese ones as well, but these were the star, In my humble opinion.  

So here it is then, how to make empanadas.

For the Dough

1 cup water 

1/2 cup butter
1 cup Masa Casera (Finely ground cornmeal/semolina)

1 3/4 cups whole wheat flour
2 tsp salt
1 tsp paprika

Heat the butter and water until the butter melts, and add some of it into the flour, semolina, salt and paprika. Bring the dough together by adding the rest of the water (if needed - it really depends on the flour and the humidity in the air, so try a little water at a time), and refrigerate for an hour or so.

For the filling:

I followed my sister's recipe from here

So once the filling is ready, and the dough is rested, you roll out the dough to about 1/4 of an inch thickness.  Then you find a cookie cutter or like I did - a 3 inch lid of a spice bottle, and you cut circles in the dough, until you have used up most of the dough quite efficiently.  Then you (or in my case, my husband) put some filling in the middle of the little flying saucers, fold them into half moons, and indent the folds with a fork, not just so they are pretty looking, but in order to secure the yummy filling so they don't tumble onto the baking sheet while in the oven.  And then you line them up onto your baking sheet, and then you paint them with egg wash (egg yolk with 1 Tablespoon of water) and into the oven they go.

So then you bake them in a 400F Preheated oven until they are golden brown.

And there you go.

I served these with a lovely Chimichourri sauce

3 tbsp olive oil, juice of 2 lemons, salt to taste, handful of chopped parsley and cilantro, sprinkle of paprika, 1/2 clove crushed garlic.

Mix and let it sit for at least an hour

Impromptu dinner - Keralan Egg Curry with Lemon Rice

We were supposed to go to Kerala.  Two days after our wedding, we were going to have an adventure with 8 of our friends in the jungles of Thekkady, and relax on the backwaters of Kerala on a houseboat for a night, and end our time in Kochi.  And of course sample all the lovely Keralan food !  It didn't work out however, and although I missed out on a cooking class in Kochi, which was the thing that I secretly looked forward to the MOST, we stayed in Goa in a hut on the beach.  Just my husband and I.

I still dream of the possibility of trying the food though.  And the other day when my husband invited a few friends over for dinner at the last minute, I racked my brains on what I could make without going to the grocery store.  And then I thought of a conversation that was taking place between my sister and my mother in law.  The conversation revolved around food - and that's usually the case when my sister and I are together - and we were talking about food that we take during our travels.  You know, in case god forbid, we go hungry on the train/plane ride ! So my mil said that when she was in Chennai, they used to pack egg curry and lemon rice on overnight train rides. And I remember thinking of how yummy the combination sounds, and how I must make it soon !  So here it is - This is what I made for my dinner guests, and I must say it was well appreciated.

Keralan Egg Curry

• Eggs – 4/5, hard boiled and peeled
• White / Red / Yukon Gold Potatoes – 3-4, peeled and quartered
• Vegetable oil – 2 tsp
• Red Onion – 2 medium, chopped
• Crushed garlic – 1 T
• Grated ginger – 1 T
• Turmeric powder – 1/4 tsp
• Red Chilli powder / Cayenne – 2 tsp
• Crushed Black Pepper – 1 tsp
• Coriander powder – 1 tsp
• Crushed / Powdered Fennel  – 11/2 tsp
• Goan Curry Masala, if not Garam Masala will also do – 1 tsp
• Tomatoes – 4, chopped
• Salt
• Chopped Cilantro – 2 bsp – for garnish

To grind to a paste:

• Grated coconut – 3/4 cup
• Dried Red Chillies –4
• Pearl Onions – 5, peeled

For Tempering:

• Oil – 1 tsp
• Mustard Seeds – 1/2 tsp
• Pearl Onions – 6 , peeled and sliced
• Curry leaves – a few

Boil the potatoes till they are soft ( if you hold it with a fork, it slides right through). Drain and keep aside.
Heat the oil in a saute pan. Add the onions, crushed garlic, ginger and saute well till the onions become translucent. Add the turmeric powder, red chilli powder, black pepper, coriander powder, garam masala and fennel powder and saute well till the raw smell of turmeric and other spices disappear. Now add the tomatoes and saute till the tomatoes become soft. Add potatoes and give it a quick stir.
I use dried unsweetened coconut flakes (soaked in hot water for 15 minutes) or you can use frozen coconut (thawed).  Grind together, the coconut, pearl onions and red chillies with just a little (2-4 tbsp) water to a very smooth paste.
Now mix this coconut paste to the saute pan with the onions, tomatoes, potatoes and spices. Add a little water to the pan to get a sauce. Add salt to the mix. Let it come to a boil and let the gravy / sauce thicken. Now cut the boiled and peeled eggs in half and add to this and mix well. Switch off heat.
Heat oil in a smaller pan. Add the mustard seeds. Once they splutter, add the pearl onions and the curry leaves. Once the pearl onions turning golden, switch off the heat and pour this over the curry.

Lemon Rice

Ingredients:

• 2 cups cooked Basmati rice (or leftover rice)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• handful of curry leaves
• 3 green chillies slit lengthwise
• 1" piece of ginger grated
• 1/2 cup peanuts (roasted and unsalted)
• 2 T chana daal
• 1 tsp turmeric powder
• Juice of 2 lemons
• Salt to taste

Method:

• Gently roast and then coarsely powder the coriander seeds. Keep aside.
• Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and add the ginger and peanuts. Fry for another minute. Add the turmeric powder and turn off the fire.
• Add the lemon juice and mix well.
• Add the rice, roasted coriander powder and salt to taste and mix thoroughly, but gently to avoid mushing up the rice.

Gobi Paratha (Cauliflower stuffed Flatbread)

Gobi Paratha

I just got back from India.  I had the most wonderful wedding there in the most beautiful location, to the loveliest man.  

 

And now I miss it all.  I miss India. I miss everything that annoyed me while I was there, the traffic, the honking, the people that do not know what personal space is.  I miss everything about it.  Which is why I made gobi paratha this morning - also, I am horribly  jet lagged - so lack of sleep coupled with the fact that I'm hungry at 4am for a true Indian style breakfast.  We had so many of those in India.  Every morning we would wake up to a feast, and it comprised of everything imaginable, like the typical Sindhi breakfast of daal pakwan, South Indian breakfast of idlis and uttapams with spicy sambar, Sindhi onion koki and sweet vermicilli. I could go on, but I'm getting hungry again.  So, early this morning while I was up and there was half a head of cauliflower in the fridge, and there's a new chakla that my aunt Kusum gave me, well, what would you have done??

 

Stuffed Parathas can be very greasy and doughy if not made right - in my opinion anyway. I like them stuffed well, or even overly stuffed where the filling is almost peeking out in some places.  The filling can be spicy - my mom certainly makes it that way, but it's really a matter of taste on the amount of spice you want to add.

 Ingredients
1 cup whole wheat flour
2 tsp vegetable oil
1/2 cup water
1 cup grated cauliflower (or you can use boiled potatoes or boiled lentils)
1 tsp coriander powder
1/2 tsp chili powder
1 tsp mango powder
1 tsp chopped green chillies

Method:
Once you have grated the cauliflower, squeeze to get the water out, if any. Mine was pretty dry so I did not have to do that.  Also I've noticed that purple cauliflower is less watery than the regular white variety.

In a bowl, add the flower, oil and water, and knead until it turns into a ball of dough. This dough is not sticky at all, and takes less than a minute to come together. I suspect that is because of the whole wheat flour since it tends to be dry.  Hence the oil.

Once the dough is ready,  in a separate bowl, add the spices to the cauliflower and mix.

Roll the dough into golf ball size - I got about 5 of these.  If you don't have a fancy chakla from Ahmedabad like me, use a regular cutting board.  Roll out the ball just half way.  Add filling on top - about 3 tsp, wrap into a little parcel, and roll out until it's fairly thin.  Make sure to flour as you're going along, but remember not to over-flour since ww flour is quite dry.

In a medium heated skillet, add the flat bread and cook for a minute.  Turn it over, and cook for another 30 seconds.  Add a tsp of oil to help it fry a bit, and continue to cook it by turning it over every minute or so.  Once it's brown and looking yummy, take it off the heat.

I like to eat it with mango pickle, but people enjoy it with ketchup as well.