Chow chow Poriyal/ Chayote Curry

          Chow Chow or Chayote is a pear like light green vegetable, very commonly used in South Indian cooking. It's a native of Mexico (Wikipedia says so) and I think it's also used in other Asian cuisines, since I used to find them in the Chinese and Korean grocery stores, back in the US. Today's poriyal is a very simple one. Mostly this vegetable is used in sambars and kootus, but very rarely seen as a poriyal. I started making this, only by chance, had nothing else in the refrigerator except for a couple of chayotes, so tried it out this way, it tastes really good and gets done in no time. This poriyal goes very well both as a side dish to rice and dal and with rotis too. In fact, I like this vegetable, cooked as this poriyal, than in a kootu..

Need To Have

• Chow Chow/ Chayote - 2, or 4 cups chopped
• Mustard Seeds - 1/2 teaspoon
• Urad Dal/ Black Gram - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Dried Red Chilly - 1, broken into 2 pieces
• Grated Coconut - 1 tablespoon 
• Curry Leaves - 5 to 10
• Salt - to taste

Method

          Heat some oil, add the mustard seeds and the urad dal, when it starts spluttering, add the red chilli, asafoetida and the curry leaves. Mix and immediately add the chopped chayote, salt and about 2 tablespoons of water. Mix, cover and cook on medium heat till cooked and the vegetable is soft. Add the coconut, mix and remove.

Note
Don't over cook the vegetable, it can turn too soft and mushy.
Also once the vegetable is cooked, if there is still some water, raise the flame, let the moisture evaporate before adding the coconut, you want the curry to be dry.
Chayote is available in all Indian, Chinese or even in some American super markets.

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Hershey's " Perfectly Chocolate " Chocolate Cake - Eggless

           Today is Feb 27th, the day we are supposed to reveal this month's challenge in the Eggless Baking Group, usually Gayathri would have posted by now, but today I didn't see her post yet, so I double checked again whether it is the day. Well, " Perfectly Chocolate " Chocolate Cake from Hershey's Kitchen was the challenge chosen for this month. The main ingredient is Hershey's Cocoa, which I had with me, this cake is definitely for chocolate lovers, it's in and out, all chocolate, my daughter simply loved it. The best part was the frosting, couldn't help myself licking my fingers (well I washed them before touching anything again). I have used a simple technique to do the frosting which doesn't require any cake decorating skills or gadgets, but still gives the finished look. Here's to all the chocolate lovers out there..

Need To Have
For The Cake

• All Purpose Flour - 1 cup
• Hershey's Unsweetened Cocoa - 6 tablespoons
• Castor Sugar - 3/4 cup
• Yogurt - 1/4 cup
• Milk - 1/4 cup
• Hot Water - 1/2 cup
• Oil - 1/4 cup
• Baking Powder - 1/2 teaspoon
• Baking Soda - 1 teaspoon
• Vanilla Extract - 1 teaspoon

For The Chocolate Frosting

• Hershey's Unsweetened Cocoa - 1/3 cup
• Confectioner's Sugar - 1 cup
• Butter - 1/4 cup
• Milk - 1/6 cup
• Vanilla Extract - 1/2 teaspoon

Method

          Sift the flour, cocoa powder, baking powder and baking soda. Take the milk, yogurt, oil, hot water, sugar and vanilla extract and beat it for a couple of minutes till well mixed. To this add the sifted dry ingredients, little by little and mix into a smooth batter.

          Grease and prepare a 9" round pan. Pour the batter in the pan, tap a little for the bubbles to settle ( a tip from the Wilton course). Bake at 180 C for 30 to 35 minutes, till a toothpick, pricked in the middle comes out clean. Wait for the cake to cool down a bit, for about 10 mins, remove the cake from the pan and cool it completely.

          For the frosting, first melt the butter, to it add the cocoa powder and mix well.

          Then add the sugar and milk alternatively and keep beating till you get a smooth frosting, finally mix in the vanilla extract.

          To frost the cake, first apply a thin layer of frosting with a spatula to smooth down the crumbs, then apply the remaining frosting and try to make it as smooth as possible with the spatula. For doing the edges, take a little frosting, apply it slowly on the edges clockwise, while turning the plate anticlockwise.

          Now take a spoon and slide on the frosting with the back of the spoon, do a complete circle, then do a second circle and so on, till you come to the center of the cake, this gives a nice look to the cake.

Note
It's best to make the cake overnight and do the frosting the next day morning, that way, the cake will be well cooled, another tip from the Wilton course.
If you don't have confectioner's sugar, use powdered sugar along with a little corn starch, about a teaspoon to 1 cup of sugar.
You can decorate the cake further by using some decorative sprinkles.
Also you can make a layered cake, do two cakes, apply some frosting on one, place the second cake on top and proceed with the decorating, you have to double the amount of frosting.

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Kale and Sweet Potato Soup

I had gotten a bunch of kale and 2 sweet potatoes in my Boston Organics delivery and decided I wanted to make a soup out of them. After a quick search on-line, I found this recipe by Joy the Baker.  I just happened to already have all the other ingredients on hand, too, so I think it was meant to be.

This soup is perfect on a cold, dreary night with it's super colorful vegetables and warm, spicy broth.  Served over a bed of brown rice, it can be a meal all on its own, too.

 
Kale and Sweet Potato Soup (adapted from Joy the Baker)
serves 4-6

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped fine
1/2 teaspoon powdered ginger
3/4 teaspoon turmeric
1/4 teaspoon crushed red peppers (optional)
1 bunch kale, tough stems removed and roughly chopped
2 large sweet potatoes, peeled and diced into 1/2-inch cubes
1 1/2 quart chicken or vegetable broth
1 teaspoon kosher salt
Fresh ground pepper, to taste
1 can coconut milk
2 cups cooked brown rice

In a large saucepan, heat the olive oil over medium heat.  Add the onions and cook down until tender and translucent, about five minutes.  Add the garlic, ginger, turmeric, and crushed red pepper flakes, if using.  Cook, stirring, for about 1 minute.

 
Add the sweet potato chunks and stir.  Add the chicken or vegetable broth and bring to a simmer.

 
Add the kale once the broth is simmering and submerge all of the leaves, helping them to cook down.  Cook for about 20 minutes, or until the sweet potatoes have become tender.  Add salt and pepper to taste.

 
Lastly, stir in coconut milk and heat through.  Serve over a bed of brown rice.

 
The soup freezes well, and I found the best way to cool it down quickly was to stick the pot straight in the snow.

 
Three years ago:  Bacon Caramel Corn
Four years ago:  Wok-Fried Edamame with Garlic, Panna Cotta, Take 1

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Grilled Corn Salad

          Everybody at home likes fresh corn, so when I see them in the market, can't resist myself from picking some. I usually boil it or grill it directly on stove top, both ways they taste very good. But the problem with corn on the cob, is the fiber that gets stuck in the tooth and if you are wearing braces, then it's a big 'No'. So I thought of using the grilled corn in a salad along with other vegetables and made a mint-ginger dressing to go with it. It turned out really good, you can also add some cooked pasta to it and make it a complete meal..

Need To Have
Fresh Corn - 1
Capsicum - 1/4 cup, chopped
Cucumber - 1/2 cup, peeled and chopped
Tomato - 1/4 cup, chopped

For The Dressing

• Olive Oil - 1/2 teaspoon
• Honey - 1/2 teaspoon
• Lemon Juice - 1 tablespoon
• Finely Chopped Mint - 1 tablespoon
• Grated Ginger - 1 teaspoon
• Black Pepper Powder - 1/4 teaspoon
• Salt - to taste

Method

          Grill the corn on stove top, as shown or on a outdoor or indoor grill. Slice the grilled corn kernels off the cob using a knife or a corn peeler, it came to about 1 cup. Mix the corn with all the other chopped vegetables. Mix together all the ingredients given for the salad dressing. Add it to the vegetables and serve.

Note
This salad tastes equally good when had at room temperature or chilled.
Add the salad dressing just before serving, the cucumber and the tomatoes will ooze out water.

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Cabbage And Capsicum Parathas/ Stuffed Flatbreads

          Weekend lunches are always special, if it's rice, then it'll be some kind of pilaf or briyani, or some special curry or side dish that usually takes a little more work. If it's not rice, then it's some kind of parathas, I prefer these very much, for one reason, since the parathas themselves have a nice filling, the side dish can be very simple, sometimes just plain curd and pickle. The other reason being, I need not worry about my daughter eating her vegetables, the parathas have them already, and she likes them this way. For this Capsicum And Cabbage Parathas, I have sauteed both the vegetables together, and I have used roasted chana dal powder to bind them, at the same time, adding some protein to the dish. I have rolled out the parathas a little differently, they tasted good with just plain curd and pickle or even with  Tomato Thokku..

Need To Have
For The Dough

• Whole Wheat Flour - 11/2 cups
• Turmeric Powder - 1/4 teaspoon
• Ajwain Seeds - 1 teaspoon
• Salt - 1/4 teaspoon

For The Filling

• Shredded Cabbage - 3 cups
• Capsicum - 1 cup, finely chopped
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Salt - to taste

Make A Powder

• Roasted Chana Dal - 2 tablespoons
• Cumin Seeds - 1/2 teaaspoon
• Fenugreek Seeds - 1/4 teaspoon

Method

          Make a soft dough with all the ingredients given under 'for the dough' along with some water, apply some oil and leave it to rest for half an hour, in the meantime, we can make the stuffing.

          Powder all the ingredients given under 'make a powder'. Heat some oil, add the mustard seeds, when it starts spluttering, reduce the heat and add the turmeric, chilly and coriander powders, along with the asafoetida, mix for a few seconds.

          Then immediately add the capsicum and cabbage pieces, and saute till they get cooked well, for like about 5 to 7 minutes. At this stage, add the powder and mix for another minute, remove and cool.

          Divide the dough into 6 parts, also make six parts of the filling, you might have some filling left.

          Dusting some flour, roll out one ball into a disc ( about 6 to 7 inches in diameter). Spread the filling in the center.

          Now start folding as shown, bring two opposite edges together, one overlapping the other, press slightly. Now fold the other two sides, so that you form a rectangular pocket. Now dust some flour, and roll very lightly, as much as you can without the filling coming out.

          Heat a skillet, place a rolled paratha, cook on both sides, applying some oil, remove and serve warm.

Note
While cooking the paratha, don't flip it too many times, only thrice, flip once, apply oil, flip the second time, apply oil on the other side, while the first side gets cooked, then flip the last time and cook the other side.
Though there is 4 cups of vegetables totally, they shrink when they are sauteed, make sure the vegetables are  done but not over cooked.
Roasted chana dal is available in all Indian grocery stores.

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Senaikizhangu Varuval/ Elephant Yam Roast

          Elephant Yam/ Senaikizhangu, sort of an expensive  and rare vegetable when I was back in the US, but now in India, it's available in plenty. I haven't tried many recipes with this vegetable, except for this roast and a masiyal, both my mother's recipes. I love both the dishes, not too many ingredients, very simple but very tasty. This particular roast tastes best when eaten hot, my mom usually made it just before we started eating, it goes so well with rice and dal. We can make it ahead, then warm it in the oven, just before serving, not that it tastes bad when it turns cold, but it loses the crispiness, try it, you'll love it..

Need To Have

• Elephant Yam - the size of two big potatoes put together 
• Onion - 1 small chopped
• Fennel Seeds - 11/2 teaspoons
• Red Chilly Powder - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Salt - to taste
• Oil - For shallow frying

Method

          Peel the skin, slice into four pieces and pressure cook for 7 minutes. Grind together the onions, fennel seeds, turmeric, chilly and coriander powders and salt.

          Once the pressure has released, remove the yam and slice it. Apply the ground paste nicely on all the pieces. Heat a little oil and shallow fry the pieces, till they turn golden brown on both sides and are slightly crispy on the outside, but soft in the inside. Tastes great with Sambar saadam.

Note
Don't overcook the yam, otherwise the slices will not hold together, it'll be difficult to roast, become mushy.
Don't turn it too many times, flip it only once to cook on the other side.
To prepare the yam, slice off the skin, wash really well to get rid of the mud.

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Baingan Ka Salan/ Eggplant Curry With Peanuts And Sesame

         Couple of weeks ago, my parents had come and stayed with me for a few days. My father likes my cooking and I had made this Baingan Ka Salan/ Eggplant/ Brinjal curry one day to go with a pilaf. He liked it so much and even asked my mom to note down the recipe. The eggplants are cooked in a rich and spicy peanut and sesame seeds gravy and it tastes really good. Though this dish is traditionally served with Briyanis, it goes equally well with rotis or naans or I can eat it with even plain toast..

Need To Have

• Eggplants/ Brinjals - 12, small, long ones
• Tomatoes - 2, pureed
• Onion - 1 minced
• Curry Leaves - 10
• Salt - to taste

To Grind

• Peanuts - 1/2 cup
• Coriander Seeds - 1 tablespoon
• White Sesame Seeds - 1 tablespoon
• Cumin Seeds - 1 teaspoon
• Dried Red Chillies - 8
• Garlic - 5 cloves
• Chopped Ginger - 1 tablespoon

Method

          Toast the peanuts and peel the skin. Dry roast the coriander seeds, cumin seeds and sesame seeds and cool. Grind it all together along with the other ingredients given under 'to grind'.

          Slit the eggplants 'crisscross'. Heat some oil, add the eggplants and keep sauteing till they start turning soft, start changing color and almost half cooked, remove and keep.

          In the same pan, add some more oil, add the minced onion and curry leaves and keep sauteing for 2 or 3 minutes, till the onion starts turning golden. Now add the ground paste and keep mixing for at least 5 minutes, till the raw smell goes. Then add the tomato puree and keep cooking for another 3 or 4 minutes.

          To this, now add the eggplants, mix, add about 2 cups of water and salt, bring it to a boil, then reduce the heat and simmer for about 10 minutes. You'll see the oil oozing from the peanuts and sesame seeds and floating on the top. Switch off at this stage, serve it warm with rice or rotis.

Note
Usually they add tamarind extract, I replaced it with tomato puree.
While toasting the coriander and cumin seeds, add the sesame seeds at the end, and toast on reduced heat, otherwise, it starts splattering everywhere.
Make sure that the gravy is slightly thin when you switch off, it thickens as it cools.

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Cauliflower Steak with Cauliflower Purée

On the other side of the spectrum from the previous post, I knew I had to try making Dan Barber's Cauliflower Steak with Cauliflower Purée as soon as I saw it on Food52.  I've always liked cauliflower but never gotten it in any Boston Organics deliveries.  Seeing this recipe made me decide to stop waiting and go out and buy some (and luckily, cauliflower's on sale at Trader Joe's at the moment).

I knew the name Dan Barber sounded familiar to me, but I couldn't quite figure out how I had heard of him until I remembered that his TED talk on foie gras was the first TED talk I ever watched!  I've also watched his TED talk on fish, and I would highly suggest watching them both.  I don't know; there's just something about the way he talks--it's simple but also so very sincere.  You won't regret it.

Anyways, back to this dish, which is really all about the cauliflower.  You can get two nice, inch-thick "steaks" out of a head of cauliflower, which are then caramelized on a hot pan.  The rest of the florets are cooked in milk and water and then puréed in a blender.  Even though there's a bare minimum of ingredients, the two different cooking techniques make a pretty big difference in the taste of the two preparations of cauliflower.  Plus, it looks really cool plated!

I decided to finish the dish with a sprinkle of truffle salt--not enough to overpower the delicate cauliflower flavor, but just enough to keep it out of the boring territory.

Cauliflower Steak with Cauliflower Purée (adapted from Food52)
serves 2

One 1 1/2 lb. head of cauliflower
1 1/2 cups water
1 cup milk
2 tablespoons oil plus more for brushing
Salt and freshly ground pepper
Truffle salt (optional)

 
Heat oven to 350°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

 
Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid.

 
Transfer florets to blender. Add half of the reserved 1 cup cooking liquid and purée until smooth. Add more of the liquid if desired, and purée again. Return purée to same saucepan.

 
Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper.

 
Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Cover the pan with a splatter screen, if you have one.  Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

 
Rewarm cauliflower purée over medium heat. Divide purée between two plates; top each with cauliflower steak.  Sprinkle a pinch of truffle salt on top and serve.

 
Personally, I would have liked a little more acid in the dish; maybe a reduction of balsamic vinegar drizzled over the top.  It would make a nice striking contrast against all the white, too!

 
Three years ago:  Faux Momofuku Brussels Sprouts
Four years ago: Boston Cream Cupcakes, One Avocado Ice Cream

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