Friday, April 18, 2014

Crunchy Chickpeas

I love snacks.  I mean, I really LOVE snacks.  I had come across this recipe (in different forms) over the years and never tried it.   Recently, I made a huge pot of chickpeas and had some left over from making hummus.  I made these yummy chickpeas that were devoured quickly.



Crunchy Chickpeas

Ingredients:

  • 2 cups chickpeas (cooked, dried, rinsed)
  • 1-2 teaspoon chaat masala (more based on taste)
  • 1 teaspoon oil
Directions:

  1. Preheat oven to 375 degrees Faraneit.
  2. Mix all ingredients well.  Place on baking sheet or pizza stone.
  3. Bake until chickpeas are slightly crunchy.  The time will be between 15 minutes or more depending on your oven.

Multigrain waffles

Multigrain waffles

I've grown up making pancakes and love love them.  A friend suggested that making waffles would be just as great.  Although I resisted adding a one use appliance, I caved and bought a waffle maker.  And then I began the search for a great waffle recipe!  I turned to my favorite blog, 101cookbooks, for a recipe. I was not disappointed. I changed her recipe to add carrots and chocolate and omitted eggs. What a great way to start the day!




Multigrain Waffles
Adapted from recipe from 101cookbooks.com

Ingredients: 

  • 2 cups buttermilk (I used yogurt + water)
  • 2 cups multi grain flour (I use Sujata)
  • 1 tablespoon maple syrup (or natural cane sugar)
  • 1 tablespoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1 large carrot, finely grated
  • 1/3 cup unsalted butter, melted and cooled a bit
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • handful chocolate chips (optional)
Directions:
  1. Preheat your waffle iron. I have the Cusinart waffle iron and set it to 3. You may need to test yours with a few waffles to determine the best setting.
  2. Mix the flour, sugar (if you don't use maple syrup), baking powder and salt.   In another bowl, mix the buttermilk (or yogurt mixture) an vanilla.  Whisk in melted butter and carrots to the wet mixture.
  3. Then pour the wet mixture to the dry mixture and whisk until just combined.  Do not over mix.
  4. Pour batter into the waffle iron.  I started with 1/2 cup and realized I needed a bit more.  You may have to test out the right amount for your waffle iron.  Close and wait for waffles to be done.  The waffle should be browned, not pale brown.   
  5. If you do not eat them right way, place on cooling rack or put in toaster oven to keep warm. 
  6. Serve with maple syrup. 

Aloo Toast

Aloo toast

My mother in law makes the best Indian breakfasts. Thanks to her, I have learned to make some yummy breakfast dishes.  This is by far my favorite and can be eaten all day along.  We modified her original recipe to include the addition of more veggies.  A healthy treat to eat all day long.



Aloo Toast (Toast with Potatoes)

Ingredients:

  • 1-2 medium potatoes, boiled
  • 1 carrot, finely shredded
  • 1/4-1/2 onion, finely chopped 
  • 1/2 cup finely chopped spinach (optional)
  • finely chopped cilantro (optional)
  • 1/2 finely chopped jalapeno (optional)
  • 1-2 teaspoons chaat masala (or more depending on your taste)
  • 4 slices of wheat or sourdough bread (may make more)
Directions:

  1. Warm skillet on medium with small amount of oil.
  2. Mash or grate potatoes.  Grating the potatoes makes this taste much better.
  3. Mix together all ingredients other than wheat bread.
  4. Grill one side of the bread.  Once lightly browned, take off the grill.  Spread the potato mixture over the browned side.
  5. Return bread to pan.  Grill the plain side first then flip to grill the potato side until brown.
  6. Enjoy warm.  If you are not eating right away, put on cooling rack so it does not get soggy.

Monday, January 23, 2012

Olive Oil Bread


I made this bread after having it bookmarked for SO long.  It was so good and surprisingly easy (with the help of the Kitchen Aid)!  The only change I made from the original was to use some wheat flour to make it healthier.
One word of caution, watch the bread.  The baking time will vary based on your oven.  Mine didn't take quite as long as the original recipe stated.  As you can see, my bread cracked a bit.  However, it still tasted good!

Olive Oil Bread
Adapted from Post Punk Kitchen


Ingredients:

  • 3/4 cup warm water
  • 1 tablespoon sugar
  • 1 packet active dry yeast 
  • 1/4 cup extra virgin olive oil (plus extra for the bowl and drizzling)
  • 1/2 cup whole wheat flour
  • 1 3/4 to 2 cups all-purpose flour
  • 1 teaspoon salt
Directions:

  1. Put water and sugar in the bowl of a standing mixer with a dough hook.  Sprinkle yeast and let it sit for five minutes.   Mix in olive oil.
  2. Add 1 cup of flour with the salt.  Mix on low until everything is incorporated.  Then turn the speed up to medium and mix for three minutes.
  3. Add another 1/2 cup of flour and mix well.  Start on low and then switch to medium speed.  Then add 1/2 cup of flour again (start on low then switch to medium).  The dough should be smooth and elastic.  If it is sticky, add 1 tablespoon of flour at a time until it seems dry.  (For me, I only needed an additional 2 tablespoons, but you may need between 1/4 - 1/2 cup).  Knead on medium until the dough is smooth.
  4. Coat a large bowl with olive oil.  Form the dough into a ball and toss it in the olive oil coated bowl.  Cover with plastic wrap and place in warm place.  Allow it to rise for an hour or until it is doubled in size (may take longer in the winter).
  5. Gently remove the dough and place on clean, dry surface.  If the dough is sticky, you may need to add flour to the surface.  Form the dough into a big oval and roll out to form a loaf that is about 14 inches long.  I shaped my loaf with my hands.
  6. Preheat oven to 375F degrees.  
  7. Place on a lightly greased baking sheet.  Score it on top with a knife (PPK recommends three diagonal slices).  Drizzle with olive oil and let rise for 15 minutes.
  8. Once the dough has risen for another 15 minutes, place in oven and bake for 25 minutes on the middle rack.  Lower the heat to 350F and bake for another 10-15 minutes.  Check the bread using tongs.  Mine began to brown after 5 minutes at the lower temperature.  Per PPK, if it is browning too much, transfer the bread directly to the oven rack for the remaining baking time (I had to do this).
  9. Once the bread is baked (total time for me was about ~35 minutes), take out of oven and let it rest for 10 minutes before you slice into it. 


Friday, December 2, 2011

Garlic Kulcha

For a long time, I wanted to experiment making different "breads" from India.  I love onion kulchas from Punjabi restaurants and thought I would try this one when I saw it.  Although not as greasy as the restaurants, still very yummy.

Garlic Kulchas
adapted from Chef in You

Ingredients:
  • 3 cups multi grain flour (I used Sujata)
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons minced garlic
  • 1 tablespoon sugar
  • 1/4 cup grapeseed (or other) oil
  • 1/2 cup fat free Greek yogurt
  • 1/4 cup finely chopped cilantro
  • salt to taste
  • water
Directions:
  1. Put all dry ingredients in bowl of stand mixer fitted with a dough hook.
  2. Add the wet ingredients (except the water) to the dry ingredients and turn on mixer on low. Add a little water at a time until dough forms. Knead until it is smooth.  Cover and let rest for 1-2 hours. (I let mine sit for 3 hours).
  3. Heat a cast iron or other skillet over medium heat.  Roll out dough on a floured surface as it may stick.  Put on hot skillet to cook and it will puff up.  Cook both sides and enjoy with your favorite dal, shaak/sabji or just plain.

Chipotle Hummus & Tahini

This year's Thanksgiving feast for the veggie lovers was a Mediterranean delight with falafels served with cilantro hummus, chipotle hummus and homemade tahini sauce.  Here are the recipes for the chipotle hummus and tahini sauce.  I used my vitamix for the tahini sauce and it turned out excellent.


Chipotle Hummus
adapted from lizmari


Ingredients:

  • 2 cans of garbanzo beans 
  • 2 teaspoons of cumin powder
  • 1/2 teaspoon salt (or to taste)
  • 1/3 cup fresh lemon or lime juice
  • 1/4 - 1/2 cup oil (grapeseed or olive) 
  • 1 teaspoon fresh garlic 
  • 4 whole chipotle chilies in adobe sauce (take seeds out) (use more if you want it spicier)
  • 2 teaspoons adobo sauce from canned chipotle chilies
shopping list
  • Directions:
  1. Drain garbanzo beans and wash.  Add garbanzo beans and all other ingredients to a food processor.  Puree until smooth.  You may need to add more oil or lime/lemon juice to your taste.
  2. The four chilies will make this mild.  Add more chilies plus some of the seeds to make it spicier.
  3. Enjoy with pita chips.
Tahini
adapted from epicurious

Ingredients:
  • 2 garlic cloves
  • 1/2 teaspoon fine sea salt or to taste
  • 1/2 cup sesame seeds
  • 1/3 cup fresh lemon juice
  • 1/4 cup water
  • 1/4 cup olive or grapeseed oil
  • 1/4 teaspoon ground cumin
  • 1 tablespoon finely chopped cilantro (optional)
  • 1 tablespoon finely chopped parsley (optional)
Directions:
  1. Soak sesame seeds in 1/4 cup water for 30 minutes.  Add this to blender and blend until paste formed.  Add remaining ingredients and adjust according to taste.
  2. Note: the addition of cilantro and parsley will turn your tahini green!

Friday, August 12, 2011

Starfish Crackers

I love, love cheese crackers.  Especially goldfish crackers! It is no wonder that the kid loves them too.  However, looking at the long ingredient list from these goodies turns me off.  Thanks to the Smitten Kitchen, I found a way to make them at home.  The result, addicting! Now I had to buy car cookie cutters because the star shaped was rejected by the kid.

Starfish Crackers
Adapted from Smitten Kitchen

Ingredients:
  • 1 1/2 cups mixed cheese (cheddar, Monterey jack)
  • 4 tablespoons unsalted butter
  • 1/2 cup multi grain flour (I used Sujata)
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon table salt
Directions:
  1. Preheat oven to 350°F.  Add all the ingredients in a food processor until the dough forms (takes approximately 2 minutes).
  2. Roll out dough or chill to roll out later.  If you chill longer than 30-45 minutes, let it come somewhat to room temperature.  (I let mine chill too long and it began to crack as I rolled it out.)  Roll dough out to 1/8 inch thick and cut shapes using a cookie cutter.  I used a star shape as that was what I had on hand. 
  3. Transfer the crackers to a cookie sheet leaving about 1/2 inch between them.  Bake on middle rack for 12-15 minutes or until they begin to turn brown.  Remove from oven and cool on a rack.