Category Archives: Savory

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Cranberries are considered a super food as they are high in antioxidants. I have observed that they  are commonly used ingredient in Thanksgiving meals . People usually make drinks, sauce and desserts. I bought two packets of these seasonal berries thinking that I would make bread or cookies. But finally ended up making something unconventional to satisfy my south indian palate.

Puliyogare/Puliyodharai is a simple Tamarind Rice which is one of the most popular Southern Indian Rice varieties. “Puli” means “sour” refers to the use of Tamarind as one of the main ingredients. It is known for its longer shelf life and is often used as a great travel food. I have fond memories of my mother packing this during most of our long road trips. Every family has their own recipe, some use sesame seeds some don’t, some make it simple without lentils. This is my take on this classic recipe with a slight twist, i.e. addition of cranberries.

While cooking, these berries eventually pop up and become mushy so chopping them is not the best use of time. Traditionally Pulikachal or Puliyogare gojju( ‘Gojju’ means ‘gravy’)is made using Tamarind juice/water and spices. Addition of tamarind is a must in this recipe because it gives the much needed sourness & tanginess to balance the tartness from the berries. I used indian dry red chillies for the spice and jaggery for the sweetness. Instead of Jaggery brown sugar can be used too. What we make is the Puliyogare Gojju and once it is mixed with rice it becomes Puliyogare/Puliyodharai/Pulihara.

I was expecting a pinkish or reddish colored rice but surprisingly it just looked just like the regular Puliyogare. Looks like cooking it with tamarind and all the spices did the trick. They tastes best when cooked in sesame oil which is actually the authentic way of making this recipe.

Cranberry Puliyogare ( Sweet & Tangy Cranberry spiced Rice)

Ingredients

  • Cranberries - 12 oz (340gm), washed
  • Dry tamarind - a golf ball size soaked in water
  • Oil - 1/4 cup
  • Mustard seeds - 1 teaspoon
  • Urad Dal - 1 teaspoon
  • Chana Dal - 1 teaspoon
  • Red chilies - 2
  • Asafoetida - 1/4 tsp
  • Curry leaves - a few
  • Turmeric Powder - 1/2 teaspoon
  • Jaggery/Brown sugar - 1/3 cup or more
  • For the dry powder:
  • Oil - 1 teaspoon
  • Split Chickpeas (Chana dal) - 1 tablespoon
  • Black Gram (Urad dal) - 3//4 tablespoon
  • Coriander seeds - 1.5 tablespoon
  • Asafoetida - 1/2 teaspoon
  • Sesame seeds - 1 tablespoon
  • Dry red chilies - 6-7 (Indian Variety)

Instructions

First lets make the spice powder . Heat a teaspoon oil and roast urad dal, chana dal, red chilies, asafoetida and red chilies until golden. Finally add sesame seeds and roast until light brown, Cool down and grind it into coarse powder.

Again in the same pan add 1/4 cup oil, add mustard seeds, urad dal, chana dal, curry leaves, 1-2 red chili crushed and asafoetida. Now add the washed cranberries and turmeric. Mix well. Lower the flame and cook until all the cranberries pops up and turns mushy. Pour the tamarind juice and salt. mix and cook until all the raw smell from tamarind disappears and the water seems to evaporate. Now add the powder and jaggery. Do a taste check and add more jaggery if needed. It needs to have a right balance of sweetness and tanginess.

When ready mix with cooked rice and enjoy with some chips.

http://www.thefoodielovers.com/2017/12/cranberry-puliyogare-sweet-tangy-cranberry-spiced-rice/

Just use little gojju to mix with cooked Rice. You wouldn’t need the whole batch. The Gojju should be refrigerated and should be good for about two weeks or so. Enjoy!

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seed 1
I got very excited to see a healthy recipe this time in the Daring Baker’s Challenge. A nutritious Seed and Nut loaf which also happens to be gluten-free.

For the August challenge Susan from The Kiwi Cook dared us to make Seed & Nut Loaf – a super healthy and gluten free alternative to standard wheat based bread.
seed 5
Some notes from Susan – The psyllium hulls is the ingredient that binds the loaf together in the absence of flour. If you have a nut allergy, you could make the loaf exclusively seeds. If you use ground flax seeds instead of whole, you will need to add more water to the mix. Oats are inherently gluten free, however they can be cross contaminated with wheat products. If you are gluten-sensitive, ensure your oats are certified gluten free. Buckwheat or spelt flakes make a good alternative. While you can use any nut you prefer, it’s best to chop them fairly finely; if the nuts are too big, it’s harder for the loaf to hold together around them and you might end up with a very crumbly loaf. I find sliced almonds work really well. A silicon loaf pan is ideal for this recipe, as you can check whether the loaf is holding together before removing it from the pan. While I have used a nonstick pan successfully, once or twice some of the mixture has stuck in the pan when I’ve inverted the loaf as such, if you don’t own a silicon pan, It’s important that you line the pan with baking paper, then peel the paper off once you extract the loaf from the pan prior to baking it further. While the idea is that you can mix all the ingredients in the loaf pan itself, I found it easier (and less messy) to combine the wet and dry ingredients in a large bowl, before transferring it to the loaf pan. While you can ‘rest’ the mixture for a minimum of 2 hours, she recommends resting it overnight as it sets up much more firmly and is easier to extract from the pan during baking. All that soaking also ensures optimal nutrition and digestion.
seed 7
Recipe Source – www.mynewroots.org

Gluten – free Seed & Nut Loaf – Daring Baker’s August 2015 Challenge

Ingredients

  • 1 cup sunflower seeds
  • ½ cup flax seeds
  • ½ cup sliced almonds (or whatever nut you prefer)
  • 1½ cups gluten free rolled oats (or try buckwheat flakes or rolled spelt flakes)
  • 2 tablespoon chia seeds
  • 4 tablespoon psyllium seed husks (3 tablespoons if using psyllium husk powder)
  • 1 teaspoon fine grain sea salt (it’s fine to reduce this if you prefer)
  • 1 tablespoon pure maple syrup (or liquid honey; for sugar free diets, use a pinch of stevia)
  • 3 tablespoons coconut oil or ghee, melted
  • 1½ cups water

Instructions

In a standard sized silicone, nonstick, or greased and lined loaf pan, combine all the dry ingredients It’s easier and less messy to combine in a large bowl first. Whisk maple syrup, oil and water together in a separate bowl. Add mixture to the dry ingredients and combine until everything is completely soaked and dough becomes very thick (while the mixture will be wet, there should be no excess liquid).Transfer the mixture to the loaf pan and smooth the top with a spatula. Cover the pan lightly with plastic wrap and let it sit at room temperature for at least 2 hours or overnight. The

mixture should feel very firm to the touch. Preheat oven to moderate 350°F.Then bake bread initially for 20 minutes. Take the loaf out of the oven, place a wire rack over top and invert to remove the bread (if you’ve lined the loaf tin, you should remove the lining at this point). Put the now inverted loaf on its wire rack into the oven again and bake for another 30-40 minutes (it should sound hollow when tapped). The loaf should be starting to brown on the outside - this gives a lovely nutty crunch to the finished loaf. Let the loaf cool completely before slicing.

http://www.thefoodielovers.com/2015/08/gluten-free-seed-nut-loaf-daring-bakers-august-2015-challenge/

Using a fine serrated knife for slicing worked better than a typical bread knife with its more exaggerated serrated edge, which made for a very crumbly slice. You can store the loaf in an airtight container (or wrap it in plastic wrap) for up to 5 days. You can also freeze it for at least 3 months (it helps to slice it first before freezing so you can enjoy that occasional piece of toast!)

This ‘bread’ makes fabulous toast! Toasted with almond butter and slices of Banana or with some avocado is truly delicious!!!

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Avacado 1

QUINOA is called a complete protein. It’s one of the few grains which contain nine essential amino acids. These seeds are coated with a compound called “saponin” which makes it taste a little bitter. Saponin can be easily removed by rinsing it with water. Although some brands have the saponin already removed. It provides outstanding protein quality and is also a great source of fiber ;not to forget it is GLUTEN free. I have made a switch to Quinoa and it hasn’t been difficult at all. I am finding it hard to get him(husband) to start liking it. I try making different recipes….this one was by far his favorite.He said “ Quinoa never tasted this good”.

Avacado 3

I was planning to mix all the ingredients along with some breadcrumbs and bake them in a small muffin pan. That’s when I came across Wendy Polisi’s beautiful blog where she uses the shell itself to stuff the quinoa. So that’s what I did. Instead of regular cheddar, I crumbled two cheddar string cheese. Lemon juice, jalapeno and cilantro gives it a nice taste. The other great thing is it smells DIVINE!

Broiled Quinoa Avocados with Jalapeno

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 2 halves

Calories per serving: 223 cal each shell

Fat per serving: 16 g

Quick and easy snack made with quinoa, cheese and avocado.

Ingredients

  • 1 Avocado, ripe
  • 2 - 3 tablespoon quinoa, cooked
  • 2 cheddar sting cheese/ regular cheddar,crumbled or grated
  • half of an jalapeno, chopped
  • ½ teaspoon lemon juice
  • a tablespoon cilantro
  • salt as per taste

Instructions

Cut the avocado lengthwise. Remove the seed and scoop out the flesh. Using a fork mash the avocado. Add the remaining ingredients and mix well. Divide the mixture among Avocado shells. Place it on a baking try and broil it for about 4-5 minutes, or until brown.

Note – You may even add some more cheese on top and then broil it.

Notes

Contains 12 g Carb, 8 g Protein and 6 g Fiber

http://www.thefoodielovers.com/2014/09/broiled-quinoa-avocados-with-jalapeno/

I like Avocados…I simply adore this delicious green fruit.  With its buttery richness and subtle flavor, it pairs great with quinoa and cheese. This is just perfect!

Enjoy

Nina!

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Bialys 1 main

Ever since I read about Bialys in Julia Child’s book Baking I have been wanting to make these. Thanks to Aparna who came up with Bialys for the “We need to Bake” event. I baked these as soon as she announced it( which was last Summer ). But these pictures ended up being in my draft for this long.

Bialys 2 main

The recipe was adapted from King Arthur Flour. I am really not happy with the pictures and wanted to re-do, but just haven’t had the time for it. These Bialys are best eaten when warm. Also, if you want to make  it slightly chewier, refrigerate the dough overnight after the first rise. The next day, take the dough out and keep it at room temperature for about half an hour. Then shape the rolls and proceed with the recipe. These Bialys are on the softer side so do not over bake them or they will dry out and become tough. Anyways here it is warm chewy rolls with Caramelized Onions.

Bialys – Chewy Rolls with Carmelised Onion Topping

Yield: 8 Large Bialys

Ingredients

  • For the dough:
  • 1 teaspoon instant yeast
  • 1 tbsp sugar
  • 1 1/4 cup water
  • 3 cups all-purpose flour (use bread flour if you can find it or all-purpose flour + 1 tbsp vital wheat gluten)
  • 1 tsp salt
  • Milk for brushing the dough
  • For the Onion Filling:
  • 1 tbsp oil
  • 3 medium onions, finely chopped
  • 1 1/2 tsp cumin seeds
  • 3/4 tsp garam masala
  • Salt to taste

Instructions

Make the dough first. If you are using bread flour or vital wheat gluten, then your dough will be tougher to knead so if you have a machine you can use, I would say go ahead and use it. Me, I always take the easier way out provided I get good results. If you’re doing this by hand, just adapt the instructions to that.

Put the yeast, sugar, salt and flour in the food processor bowl. Pulse a couple of times to mix and then add the warm water in a steady stream. Knead until the dough comes together as a mass and then let the dough rest for 10 minutes. This will help the dough absorb water. Knead again, adding a little more water or flour (not too much) if you need it, until your dough is smooth and elastic but not sticky.

Shape it into a ball and put it in a well-oiled bowl, turning the dough till it is well coated. Cover and let it rise till about double. This should take about 2 hours. If you’re not making the Bialys right away, you can refrigerate the dough overnight at this point. When ready to make them, keep the dough at room temperature for about half an hour and then proceed with the rest of the recipe.

In the meanwhile, make the filling. Heat the oil in a pan, and add the cumin seeds. When the crackle, add the onions, and sauté over low to medium heat. Sprinkle a little salt and continue sautéing until they become soft and turn golden brown in colour. Add the garam masala and stir well. Keep the caramelised onions aside to cool.

Sprinkle your work surface lightly with flour and place the dough on it. Divide it into 8 equal pieces and shape each one into a roll by flattening it and then pinching the ends together to form a smooth ball. Place the rolls on a lightly greased baking sheet and cover them with a towel. Let them rise for about one hour (about 1 1/2 to 2 hours for refrigerated dough) till pressing with a finger on the top leaves a dent.

Work on one piece at a time, while you keep the others covered so they don’t dry out. When the rolls are ready, pick them up one at a time and using your fingers, form the depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through.

Remember not to press on the edges, or they will flatten out. Once shaped, you should have a depression about 3” in diameter with 1” of puffy dough around the edge, so your Bialy should be about 4” in diameter. Prick the centre of the Bialy with a fork so the centre doesn’t rise when baking.

Place the shaped dough on a parchment lined (or greased) baking tray leaving about 2 inches space between them. Place the caramelized onion filling in the depressions of each Bialy. Brush the outer dough circle with milk.

Bake the Bialys at 450F for about 15 minutes till they’re golden brown in colour. Cool them on a rack. Serve slightly warm or at room temperature. Bialys keep well in an airtight container for a day or two and just need to be warmed up slightly before serving.

http://www.thefoodielovers.com/2014/03/bialys-chewy-rolls-with-carmelised-onion-topping/

Thanks for the recipe Aparna.

Enjoy!

Nina

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