1/2 block soft tamarind
salt to taste
1 tsp oil
a little paprika
1 tsp cumin seeds
Soak the dates in a bowl until they soften (about 30 minutes). In a separate bowl soak the tamarind until soften. In a pan add the oil and fry the cumin seeds. Squeeze tamarind juice and add to the pan. Squeeze juice from dates add also add to the pan. Cook on low flame until the whole mix thickens. Add salt and paprika to taste.
Remove from flame. Can be refrigerated and used for up to a week.
1 bunch mint
1 bunch cilantro
2-3 jalapenos or as desired
salt to taste
Rinse mint leaves and cilantro. Blend mint, cilantro, jalapeno and lemon juice in a food processor until smoothly blended. Add salt to taste. Left over chutney can be refrigerated and used for a week.
Experiment in progress for Valentine’s Day!!! I’m guessing any homemade cake recipe will work for Whoopie Pies. Hope so…fun unique treat for any occasion.
After reading three bread making books by Peter Reinhart I finally attempted french bread.
In hindsight I should have just gone for it. It was super easy…and definitely delicious and ridiculusly rewarding. I’ve been beaming ever since my first bite. And since i had everything out and ready to go I made Peter Reinhart’s pizza dough too. It’s a cold fermentation process which uses the least amount of yeast and takes it’s time building flavor and other magic overnight in the refrigerator. Tonight the pizza is being built, more on that later.
Photo of metal couche is for proofing and baking. Proofing can also be done on a clean kitchen towel and the baking on a metal baking sheet with parchment paper.
Recipes coming soon…
Idli is another south Indian savory that almost looks like the chinese dumplings. It is eaten as breakfast with chutney and sambhar.
1 cup urad dal (de-husked black lentil)
2 1/2 cups idli rava (granulated rice)
1 tsp salt
Soak the dal in a little water and leave for 6-8 hrs. Likewise in a separate dish soak the idli rava and leave for 6-8 hrs. Once the dal has nicely swollen, rinse and blend in a wet grinder with a little water into a smooth paste. Transfer the blended paste to a large bowl. Squeeze water gently from the idli rava and add to the blended paste in handfuls. Add salt and mix well. Leave outside for up to 24 hrs so the batter can ferment and rise. A well fermented batter yields soft, spongy idlis that melt in your mouth!
Idli’s are traditionally made in a special utensil that comes with special plates with circular cups. The plates can be of two sizes – regular and bite size. The bite size are especially good for dipping into sambhar and eating. They are also a convenient size for little kids. Add a little grease (butter or ghee) to the circular cups to prevent the idli from sticking to the bottom. Add about one tablespoon batter to each circular cup and steam for 10-15 minutes.
Once the utensil has cooled and the lid can be opened, scoop out each idli with a spoon and serve hot with coconut chutney and sambhar.
There are many variations to the coconut chutney and each variation is designed to suit a particular dish it is eaten with. Traditionally the coconut chutney is a must have side dish with idli, vada, and dosa. But it can also be eaten with rice.
1/2 Fresh coconut (grated or cut into small pieces)
some fresh cilantro
a few fresh curry leaves
3-4 dry red chillies
1 fresh green jalapeno
1/4 cup peanuts (or Roasted dal)
1 tsp cumin seeds
1 tsp mustard seeds
a little fenugreek seeds
1 tsp oil
Wash and cut half a fresh coconut and set aside. In a pan roast the peanuts until lightly brown and set aside. Add a little oil to the pan and add a touch of asafoetida, turmeric powder, red chillies, cumin seeds, mustard seeds, and fenugreek. Once the mustard seeds start cracking, add fresh curry leaves and remove from stove after a few seconds. Remove only the fried red chilies and together with the coconut, roasted peanuts, cilantro, jalapeno (optional) and some tamarind (juice, paste or fresh soaked in a little water to soften it) blend in a wet grinder until all are smoothly blended into almost a paste. A tsp sugar can be added as well. Remove from blender and mix in the remaining fried seasoning.
The same recipe can be used without peanuts to make just coconut chutney and eaten with rice.