Monday, March 6, 2017
Sunday, March 5, 2017
Masala Chai Pear Scone
This recipe is from a Binjal's Veg Kitchen recipe. I added about 1/2 tsp baking soda, just to be on the safe side with the yogurt included in the scones. Canned sliced pears made measuring and chopping the fruit, a breeze. After they were baked and cooled, I enjoyed a scone or two for dinner. Delicious!
@binjalsvegkitchen Instagram, Feb. 20, Masala Chai Pear Scones
Binjal's Veg Kitchen Website, Masala Chai Pear Scones
Makki Roti, or Makki ki Roti
This is a Punjabi flatbread from India and Pakistan, cooked on the griddle. It's similar to a corn tortilla. It’s often paired with Sarson Ka Saag, a dish with mustard greens. I liked that I didn't have to roll out the roti, and just in general, the process to make each roti was very quick. I made this for the first time several years ago, with a recipe that called for ground-up corn kernels; I almost broke the blender I was using, but not quite, fortunately. I paired it then with Sarson ka Saag, and was so happy that my new Indian friend/roommate enjoyed them! She, in turn, taught me to make chapatis and parathas, so I always remember her when I make Indian breads.
The recipe calls for corn flour, and what was easily available at my supermarket was a well-known brand of corn flour for tortillas. (The writing on the bag is in both Spanish and English.) The corn for this flour is specially treated, which makes the nutrients more readily available. The recipe I used, from Neelam Batra's 1,000 Indian Recipes, refers to using this kind of corn flour, so I figured it would be okay. And it was, yay!
Thursday, March 2, 2017
Ramen/Chuka Soba Noodles,
with General Tso's Sauce and Green Peas
(#tbt)
These are plain noodles (not fried, no spice packet), with a very tasty sauce. I included the green peas to add some color, as well as to add some veggies. It was a simple meal, but very satisfying. Sometimes, you just want some noodles!
Grilled Veggie Sandwich,
filled with Potato, Carrot, and Pav Bhaji Masala
This sandwich, on soft Italian bread, features mashed potato and oven-roasted carrots, and @notoutofthebox's suggestion (on Instagram Feb. 28) of pav bhaji masala. I first put a layer of potato on the bread, then some roasted carrots that I mashed, and sprinkled on a bit of masala. (I have to be a little careful how much chili heat I eat.) I cooked it in a small frying pan with a little oil, including some that I smeared on each slice of bread. Wow, was that scrumptious! I especially liked the combination of the sweetness of the carrots with the spices of the masala, all held together with potato, and encased in lightly-fried bread. I hope to try it again soon, this time with paneer mixed in, as in the original suggestion. Great idea!
Wednesday, March 1, 2017
Stuffed Vegetable Kulchas
(Mixed Vegetable Stuffed Indian Flatbread),
with Aloo-Simla Mirch (Potato & Green Bell Pepper) filling
The above Kulchas were cooked on a griddle. They are from the same batch as yesterday's Kulchas, so you can check out yesterday's photo for more details, if you like. I'm posting this, as yesterday's photo was taken at night, right after cooking (in case I ate them all before I could take another picture). This one was taken during the day, so the lighting is better. Delicious at any time! The recipe for dough and method is from Archana's Kitchen.
Tuesday, February 28, 2017
Stuffed Vegetable Kulcha (Mixed Vegetable Stuffed Indian Flatbread)
This recipe is from Archana's Kitchen's recipe. As I had some leftover Aloo-Simla Mirch (Potato & Green Bell Pepper; see Feb. 6) in the freezer, I decided to use that as the stuffing. I liked the dough recipe, which was easy to make, to stuff, and to roll out. I also liked the kulcha cooking instructions, which were for a skillet on the stove (vs deep-frying); I used a griddle. I always like to have Indian breads (especially the stuffed ones) for a snack or light meal. They are so delicious and filling. Yay!
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