Kala Chana Curry

Have you ever tasted something for the first time and wondered why you waited 29 long years to discover such a wonderful thing?  That is the revelation I had while just taste testing this recipe.  I borrowed it from ShowMeTheCurry.. and as usual, it is perfect and rather simple.  I can't keep this one to myself.. I'm going to have to smuggle it out to give samples and hook everyone onto vegetarian cuisine. 
Ingredients:

1 1/2 cups black chickpeas (kala chana) washed and soaked at least 8 hours
1/2 tsp baking soda

1 Tbsp oil

1/8 tsp asofetida (hing)

1/4 tsp turmeric

1 Tbsp freshly grated ginger

1 green chili, minced

1 large clove garlic, grated
2 chopped tomatoes
1 tsp salt
1 tsp garam masala
1 tsp chili powder
Directions:
 1.  Place the chickpeas in the crock pot with about 4 cups of water and  baking soda.  Cook on low for at least 8-9 hours.  These are very stubborn little fellows and take much longer to cook than regular chickpeas.  You will, however, appreciate the difference in finesse.  If you do not have a slow cooker, cook them in a pressure cooker for at least an hour.  Make sure to check the tenderness after opening.  You don't want them crunchy.  If you have neither a slow cooker nor a pressure cooker, simmer for probably around 3 hours.  That's about the time it would take you to go out, buy a pressure cooker, and cook these.  haha.
2.  Make the curry by heating the oil on medium heat.  when hot, add the hing, then the turmeric, then the ginger, green chili, and garlic.  Cook until the raw smell goes away.
3.  Add the tomatoes and let them cook until you have mush.
4.  Add the garam masala, chili powder, and salt.
5.  Transfer this lovely curry to your kala chana.  If you want it less soupy, make sure to take some of the water out before putting the curry in.  Taste and adjust the seasoning.

I like it with a little kick.  My new chili powder I bought from the Chinese supermarket is 10x stronger than the one from French supermarkets.. to my pleasant suprise.
This was perfect, spot on, and appropriate considering the weather we are having.  I served it as a side with my Jaipuri Veg and Paneer Curry, and today had it for lunch over rice as a soup (and was so excited to eat that I forgot to photograph my plate).
It works out well garnished with cilantro, but I didn't have any.

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Chicken & Cêpe Risotto

So you buy a rotisserie chicken...the legs, wings, and half a breast were eaten, and now you're left with 1 1/2 breast (rather dry) and the little pieces of meat you were able to pick off the carcass with your fingers.  You need to feed 3 people a healthy meal without them knowing it. Go!

While I was out of town, I bought this mixture of red quinoa and whole wheat bulgur.  I had about 1/4 cup traditional quinoa left as well and decided to use it.  I'd never had red quinoa before.  It has more health benefits than the beige and a slightly different flavor as well.

I used my Lamb & Cêpe Risotto recipe and used the leftover chicken instead of lamb.

This recipe is a big big hit.  I think I'm going to completely convert to using quinoa + bulgur in risotto instead of arborio rice.  I could go 100% quinoa too but I'm not sure I'd use all red.

I'm sorry if that offends any risotto purists, but I just like it better.  There us a big plus in it as well...it's healthier too...as long as you don't use too much cream.

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Jaipuri Vegetable and Paneer Subzi

After a meal made with as much love as this one, you are left with a full stomach, nourished body, a spicy mouth, a slightly runny nose, but most importantly, a sense of euphoria leaving you with dreamy eyes and a silly smile on your face.

Seriously.

It's a natural high (shall we take to the sky?)

The little kettle with the kala chana or (black chickpeas) will be the subject of another post.  They totally blew my mind.  It was my first time eating them and they taste very different than regular chickpeas.  More on that later.  This post is about that lovely vegetable and paneer curry on the right. I was originally researching Gujarati recipes, then I researched all types of vegetarian Indian dishes and came up with this one, which I borrowed from TheSpiceWhoLovedMe.  I can't always take all the credit for everything, but I do believe that I made it mine by adding yams (or sweet potatoes for those with handicapped vocab).  I'm not sure I would be ready to give up meat or anything else that I like, but you don't even notice you're eating vegetarian when you cook like this.  I waited until my "audience" finished their plates, or rather licked them clean before asking if there was any meat in the meal.  The answer was (given with a confused look): I don't know but it was really really good!

4-6 servings depending on how you serve

Ingredients:

1 cup peas (mine were frozen)

2 large carrots, peeled and chopped into thick chunks

1 eggplant, unpeeled and chopped into chunks

1 medium yam, peeled and chunked

100g paneer (Ididn't really weigh, but used the yield from 1L)

1tsp chili powder

1 Tbsp turmeric

2Tbsp oil

1 tsp amchur (or lemon juice)

1 cup milk or cream (or whey to make it fight food)

Salt to taste

Blended paste:

1 chopped onion

1 large chopped tomato

1" piece of ginger

6 cloves garlic

Handful cilantro

4 tbsp dried coconut

Dry Masala:

2 1" pieces cinnamon

4 cloves

1 tsp fennel seeds

1/2 tsp nutmeg

6 whole peppercorns

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp poppy seeds (I used black sesame...ran out of poppy)

1 whole dried red chili

Directions:

1.  Steam the carrots, eggplant, and yam together.  I did this in the steam basket of my pressure cooker for 5 minutes under pressure.  If you don't have a steaming opportunity, just boil them until tender, but look into the steaming option because you retain all the nutrients in the veggies this way.

2.  In a blender, blend all the paste ingredients.

3.  Dry roast the masala ingredients until fragrant, then grind into a powder.  I used my trusty mortar and pestle... I love that thing.  You can do this while you wait for the veggies to finish cooking.

4.  In a wok or heavy based pan, heat the oil, then add the paste.  Fry for a few minutes until the raw smell goes away.

5.  Add the dry masala and stir 1-2 minutes.

6.  Add the paneer.  Let color if possible before stirring it into the curry.

7.  Add the rest of the vegetables, being careful to coat them well with the curry.  Let cook at least 5 minutes.

8.  Add the milk, bring to a boil, then lower the heat to a simmer.  Add the turmeric, salt, and chili powder.  Taste and adjust the seasoning and consistency.

Serve with plain or jeera rice or rotis or both as a main or side dish.

Lay down on the floor and let the wave of euphoria consume you slowly.

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What does Love smell of?

My house, my clothes, my skin, my hands, my brain smell of curry....

As soon as I figured it was going to be a rainy day with no outings, I strapped on my apron and got to work.  I just finished a Jaipuri vegetarian curry and my kala chana (black chickpeas) are in the slow cooker.  The house is filled with the smell of sizzling cumin seeds from the jeera rice on the stove as I'm writing.  I made everything ahead of time so I can be free to roll and cook my rotis before dinner.  I'm not sure I'm going through nostalgia, but it is becoming part of who I am.  Expressing my creativity and spontenuity feels natural through Indian cooking.  There are so many different combinations of flavors to try on different vegetables, beans, lentils, fish, and meats.

When I can't have it, it is missing from me....

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Baba Ganoush

A perfect balance between the bitter taste of sesame, the creaminess of eggplant pulp, and the smokiness of the charred skin...

makes this mezze something I could eat by the spoonful.

Every bite I take, I close my eyes and let myself be transported to Lebanon, or at least my imagination of Lebanon.

 Ingredients:

3 medium eggplants

3 cloves garlic, skin on

1 clove garlic, naked

125g tahini (1 1/4 cup)

juice from 2 lemons

1 tsp salt

1/4 tsp chili powder

garnish:

1 Tbsp EVOO per serving

some fresh parsley

some black and white sesame seeds

a sprinkle of za'tar

Directions:

1.  Grill the eggplants about 5 minutes on an open flame.  If you don't have a gas stove (I don't) use the oven broiler until the skin blisters and blackens.  It took me about 15 minutes and I flipped them once.

2.  Lower the oven heat to 375°F (190°C) and bake for another 20 minutes with the skin on garlic.  The eggplants should be soft when poked with no resistance whatsoever.   Then let cool as to not burn yourself.

3.  Scrape the flesh out of the eggplant and blend with tahini, lemon juice, salt, and chili powder.  It will taste like heaven warm, but try to hold out until the next day (or at least a few hours) so it has time to sit in the fridge.

Serve by making a pool of EVOO in the center and sprinkling the rest of the garnish around the pool.

Use as a dip for pita, cucumber, and various other veggies or dippable items.  I think I'm going to have it for breakfast tomorrow... or as a spread in a chicken sandwich.  Or just sneak into the fridge and finish it off by itself....

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Green Tea in Dessert

Top: Slices of sweet potato, green tea, and chestnut cake

Bottom: Green tea tiramisu

I'm not one for desserts, but the ones at Kyo Sushi in Marseille are intriguing and suprisingly not too sweet.  I love the bitterness green tea adds to dessert.  This makes me want to experiment.  There's a sort of balance that makes it work in many different ways. Maybe some green tea cookies? aaaahh I think I'd like that!
Green tea also adds a magic touch in things like soba or ice cream.  Mmm!!

Their appetizers are also wonderful..

Miso soup with turnips and carrots and without mushrooms (whaaa???) but sooo good!

Wakame salad - always a winner

Strange octopus cheese balls which were interesting.

I didn't get the rest of the meal.. oops, ate too quickly.  Their sashimi and maki are top quality that you can feel sliding down your throat.  The chefs come straight from Japan, and the blond Frenchie waitor even speaks Japanese.  It's a modern type of restaurant, but the sushi is the real thing.  I think I finally found a worthy sushi restaurant in France.  Why does it have to be a 3 hour drive from where I live?
Same goes for Namaste, the Indian restaurant in Marseille.
I just might have to move...

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Jeera rice

Sit at my table, and I will hand feed you until your soul feels complete...
and I love to make you feel whole...
Ingredients:
2 tbsp ghee or butter

1 tsp cumin (jeera) seeds
1 tsp black cumin (nigella) seeds

1/2 inch stick cinammon

2 cardamom pod

1 whole clove

1 cup rinsed basmati rice
1 cup water (or whey)
Few strands saffron
Directions:
1.  Heat the ghee, butter or oil in a large heavy based pan.  Add the clove, cinammon, cardamom, and cumin seeds.

2.  When the seeds start to crackle, add the rice and stir so all the rice is coated.  Cook for a few minutes this way, always stirring to prevent burning, as you would a risotto.
3.  When the rice is translucent, add the water, bring to a boil, then lower to a simmer and add the saffron.  Cook until all the water is absorbed.  I never time it, I just kind of look at it but it probably takes about 15 minutes.

It will be hard going back to plain white rice after experiencing the depth of jeera rice.
I served this with some quick toor daal fry, magic green grilled chicken, and tandoori cauliflower.
This type of meal has become a biweekly type of thing.  I love it.

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Baked Bhakarwadi

If you would like to build the muscles in your hand and forearm (yes, only one though) then you should make bhakarwadi.

You may go up one ring size.

Since this was my first time, I followed Bhavna's instructions as best as I could.

Dough:

3/4 cup (95g) sifted gram flour

1 1/4 cups (175g) sifted whole wheat flour

1/2 tsp baking powder

1 tsp chili powder

1/4 tsp hing

1/4 tsp turmeric

3-4 Tbsp oil

1/4 tsp salt

approx 1/4 cup warm water

Undress your hand, right or left.  The one that has the most strength.
Mix dry ingredients together.
Add the oil 1 Tbsp at a time and mix well with your fingers.
Add the water, a little at a time while kneading continuously.  You should not need more than 1/4 cup water.  The dough will come together but you will need to keep working it for at least 20 minutes.  This is the workout.  Gram flour tends to make things hard to manipulate.
Cover and set aside.

Stuffing:

1 whole green chili

1 tsp fresh chopped ginger

1/4 cup cilantro

1/2 cup (100g) dried coconut

1/4 cup (35g) mix of poppy seeds and sesame seeds

1 tsp ground cumin

1 tsp ground coriander

2 tsp chili powder

1/2 tsp turmeric

1/4 tsp hing

2 tbsp sugar

pinch of salt

Blend the chili, ginger and cilantro together to make a paste.  If you have a real blender, add the rest of the ingredients.  If you have an immersible blender like I do, mix the rest of the ingredients by hand.  Your right hand should smell like chili coconut.... which is probably the best spa treatment in the world.  My skin feels very soft... Oooh!

Spread:

1/4 cup tamarind paste

pinch of cinammon

pinch of ground cloves

Bhakarwadi:
Separate the dough into 4 equal parts.
Take one of the parts and press hard with your hands (both of them) to help reduce cracking.  Roll into a circle approx 1ft in diameter.

 This was my first one.  The others were more circular, but unfortunately, I didn't photograph them.
Place a heaping Tbsp of the spread onto the surface and spread evenly.

 Place about 3 Tbsp of the stuffing and spread it evenly as well.   Do not get too close to the edges to avoid wasting.

Take one end and fold over about an ince.  Press to tighten and keep rolling until the end.

 Cutt off the ugly edges and make about 1/2" to 3/4" pieces.  Repeat with the rest of the dough.
Place on a baking sheet and bake at 350°F (175°C) for 30 minutes, flipping once midway.

 These didn't come out like the ones I had in Baroda.  Maybe frying instead of baking makes a difference.  They are quite tasty though.  I just had some with breakfast.  I love the typical India flavor.  There's just no other way to describe it.  They are a little dry, so it's best to eat them with some tea or coffee.  The Baroda ones were also good for happy hour... maybe I'll work it differently next time and bust out the deep fryer that I banished from my kitchen a few months ago.

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My Happy Place

Though the kitchen is 85% mine, there is one place nobody ever dares (and had better not try) to go.

This is my happy place.  My spice drawer is my secret weapon.  I like to nurture it, introcuce it to new things, and help it grow.  As a way to get out of teamwork housecleaning, I decided to "clean" my spice drawer by labeling everything.  I was actually suprised at the number of different things I ended up labeling.  The crazy part is that I use each and every one of those spices almost regularly.  I have refills for certain things in another cabinet, too.

There are a few things I brought back from India, some I discovered yesterday exist in France, and others were graciously gifted to me so I can work my magic...the good kind.

My most recent addition to the family is the nigella -  a black seed sometimes called black cumin or black onion seeds.  According to the Enlightened ones, they can cure anything but death.
As my paneer is being pressed, I'm contemplating what to do with them.

I'm not sure I've ever had this much fun "cleaning" anything ever before.

The best part is while I was doing this, the rest of the house cleaned itself.

Ha!

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Mint Chermoula Grilled Turkey with Tahini Yogurt Sauce

There are no words..
I've been craving something like this since yesterday.  Ok ok I'm not the most patient person in the world, but I had a sort of epiphany and was frustrated not to be able to buy cilantro because (among other things) of it being Sunday...in France.  Today, I was happily able to go to my cilantro buying place only to discover that they were completely out of sexy herbs.  WTF???? The only thing they had was mint.  Unable to get around my Chermoula itch, I bought the mint and decided to swap the cilantro for this completely different herb and see what happened.
Ta daaaaa
Mint Chermoula:
1 cup packed parsley
1/2 cup packed mint leaves
2 large cloves garlic, peeled
1 whole green chili
1 tsp caraway seeds
1 Tbsp coriander seeds
1 tsp cumin seeds
1 tsp smoked paprika
juice from 1 lemon
1/2 tsp salt
approx 1/4 cup EVOO

Toast the seeds, then grind.  Blend everything together, adding the EVOO a little at a time until it forms a paste.
Use as a marinade on meat or fish, or as a refreshing salsa.

Tahini Yogurt Sauce:
 3/4 cup plain yogurt, beaten
2 tbsp tahini
1 clove garlic, grated
1 tsp mint chermoula
few cracks black pepper
juice from 1/2 lemon
pinch of cayenne
1 tsp za'tar

Stir together and use as a dip or sauce alongside some grilled meat and pitas.  Thin it out a little more and use as dressing.

This is probably my favorite post-India non-Indian meal. 
PrrrRrrrr

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