November 25, 2014

Moong dal burfi for Thanksgiving

Moong dal burfi

Tiny M is all about talking nowadays. I see him sometimes having a whole conversation by himself. Other times, he is trying to copy what we are saying and is so thrilled if he gets it right.  He can now address his grandparents, his cousins and his aunt and uncle and it makes them so happy.

His older brother was just "O" for the longest time till he became "amu". I am now "mama", "mummy" or "mum" depending on his mood and Aswin is of course baba. He learned "daddy" from a TV show recently and immediately implemented it.

"Daniel Tiger's Neighborhood" on PBS is his favorite TV show and yesterday I saw him use his toy phone to call "ne ne" Daniel Tiger and talk, nod his head and say bye before putting the phone down.

It also means he can now say "no" to a lot more things as well. Nap time- "no", pull up change- "no", eat your food- "no".

In short, he's quickly becoming a an opinionated little person.

This week, I have a moong dal burfi. MIL brought some ground moong dal from India and after making moong dal laddu we still had some leftover ground dal. I decided to put it to good use by making some burfi. You can also use regular moong dal and grind it to a powder.

The burfi tastes best when it has some mawa (milk solids) in it. Since I didn't have any mawa at home, I used some condensed milk and whole milk combination to give the burfi some creaminess.

You can also make many different variations by adding some coconut or some carrots with the moong dal.

Ingredients:
2 cups ground moong dal
1 cup sugar
3/4 cup condensed milk
1/4 cup ghee
2 tbspoon semolina
1 cup milk
1/2 cup water
1/2 tspoon cardamom powder
chopped almonds for garnish

Method:
Roast the moong dal till you can smell the aroma and the powder is golden.

Combine condensed milk with milk and heat it for a couple of minutes in the microwave.

Add sugar to the moong dal. Then add the ghee and mix it well together. Make sure there are no lumps.
Moong dal burfi

Add it slowly to the moong dal powder. It will get liquid, keep stirring till the mix starts to get thick. Add 1/4 tspoon cardamom powder and mix well till the mixture pulls from the side.
Moong dal burfi

Pour it on a plate, smooth the top and add the rest of the cardamom powder and chopped almonds.

Moong dal burfi
Cut into squares and serve. Tastes best when used within a week.

Happy Thanksgiving from all of us.

More thanksgiving ideas:
Roasted brussel sprouts
Mixed lentil fritters
Tofu and green beans rice
Biryani stuffed squash
Ginger & pumpkin soup

Pumpkin with coconut and peanuts

Pear Crisp
Pumpkin mousse with glazed pecans




1/2 cup yellow moog dal (Split skinless moog lentils)
2.      1/2 cup ghee
3.      1 cup milk
4.      3/4 cup sugar
5.      1 tablespoon nuts
6.      1/4 teaspoon cardamom powder
- See more at: http://mycookingdiarys.blogspot.com/2010/12/moong-dal-burfi.html#sthash.raOVpT6x.dpuf

November 18, 2014

Cauliflower and Quinoa patties

I write this post as wind whips around the windows, the sun is hiding behind clouds, the white-powdering snow covers the ground and the temperatures are stuck in teens. It makes me craving yet another cup of hot tea. The winter is here and it's just mid-November.

How are you warming up this winter?

In the last couple of months, I have added a hobby to my packed home-work-home schedule and I have to say I'm enjoying it. It's pottery class. I go once a week and am enjoying the rhythm of it.
This is one of the soap dish I made in the first month.
I sat at the pottery wheel a month ago and have been trying to make some straight bowls, but it's hard. All in all, it has been fun learning a new craft.


Quinoa Cauliflower patties
This recipe is kind of the same. I have made several versions of it to get it right and feel that I have a good handle on it now. I didn't add flour the first time around and it kind of crumbled on me. I thought of adding egg, but wanted to keep it vegetarian.

Then I added quinoa and some chickpea flour and it works great. You can also add some all-purpose flour if you have it handy. Some rice flour will also give it a good crunch.

Ingredients:
1 cup quinoa
1 1/2 cups cauliflower florets
1/2 cup shredded cheese - I used gouda and cheddar mix
2 tbspoon chickpea flour
1/2 cup parseley and cilantro chopped
1/2 onion chopped thinly
1 green chilli - deseeded and chopped thinly
1/2 tspoon cumin powder
1/2 tspoon coriander powder
1/4 tspoon turmeric powder
1/4 tspoon fresh black pepper
salt to taste
1/2 cup oil to cook the patties

Method:
Cook the quinoa with 2 cups water in a medium pot. I didn't have any quinoa the second time, so I used Trader Joe's Quinoa and forbidden rice mix. Add some salt and let it cook on low, covered till it absorbs all the water. Set it aside.

Quinoa Cauliflower patties
Take the cauliflower, chop it and put it in a food processor. Shred till it looks like cous-cous texture.

Quinoa Cauliflower patties
Now add the spices and the herbs to the cauliflower along with the chickpea flour. Mix it well. Saute the onions and the chopped garlic and chilli for a couple of minutes to avoid the raw smell. Let it cool and add it to the cauliflower mix. Add the quinoa little at a time and mix it to avoid any lumps.

Set it aside for 30 minutes. Then take the mixture and make a round ball in your hand. Then flatten it to make a patty.

Quinoa Cauliflower patties
Quinoa Cauliflower patties
Heat a flat pan and cook the patties 3-4 minutes on each side till they are browned.

 Serve it with chutney or even a salad. Enjoy.

October 29, 2014

Decadent chire bhaja with chocolate, almonds and tart cherries

Decadent chire bhaja


Hope it is not too late to wish everyone Happy Diwali. Hope you had a wonderful festive season with lots of joy, time with friends and family and delicious food.

Lil A is has a Diwali celebration at school and since it will probably will be the only time he is celebrating it in school, he is quite excited. The teachers mentioned that there will be diya painting, mehendi, bollywood dancing and food.

I have signed up to take rasgullas and mini idlis to share with his class, and will be sure to report back on the festivities that happen there.

Today, I have a new twist to the Bengali staple Chire bhaja (flattened rice). My mother used to make the savory version during each festival with peanut, curry leaves and salt and pepper.

This year I dcided to shake things up a bit and make a salty and sweet version. So went in chocolate, tart cherries and some chutney spiced almonds along with chola bhaja. It tasted pretty amazing, if I can say so myself.

I was a little zealous and mixed in the chocolate before the chire had cooled completely so the chocolate melted slightly and formed clumps of chire which tasted heavenly.

Ingredients:
1lb chire/pohe/flattened rice
1/2 cup chocolate pieces
1/4 cup roasted almonds
1/4 cup tart cherries
1/4 cup chola bhaja (roasted chickpeas)

Method:
Take a wok and heat about 1/2 cup oil in it till it is quite hot. Not add half the chire and watch it puff up immediately. Take it off the heat and set it on a paper towel. Do another batch.

Let the rice cool and now mix it with chocolate, almonds, cherries and chola bhaja.

Decadent chire bhaja
It's ready to eat. Enjoy!

October 16, 2014

Moroccan style chicken stew with harissa

How is Fall weather treating you? What have you been cooking? Last post I talked about all the cleaning. This time let me tell you about all the cooking that has happened in the last two weeks.

I have been trying to be good about packing lunch for work. A lot of times it is leftovers, but sometimes I get inspired. Just yesterday, I made quinoa, vegetable burgers and had it with cucumbers.

Eggless date cake I have also been trying several blogger friends recipes that have been bookmarked for long. I recently made Manisha's Kadipatta chicken, and Sandeepa's date cake. Both came out great, thanks gals. Nupur's zucchini dosa has become a staple in our house. We make it as long as zucchini's are available in farmer's market.

There is a new harissa shop that has opened in Ann Arbor selling different varieties. We picked up a bottle and made Moroccan style chicken stew and it was delicious.

October 02, 2014

Tale of two mango pickles and Happy Pujo season

Sweet Mango pickle - the bengali way

It's Pujo season and that means there is a lot of activity - clothes to buy, getting ready, friends to meet, sweets to make and food stalls to try. To everyone who is celebrating, have a wonderful Durga Pujo and Shubho Bijoya.

This season has been quiet for us this year. I don't have any sweets, but I have two sweet mango pickles to share.

When I went to India, I ate copious amounts of the pickles and even helped make one of them. I brought a bottle of each back with me too.

One of the recipe comes from my mom, and the other one comes from my SIL's grandmother. One is cooked with sugar and had a jammy texture. The other one is cooked with jaggery and spices and has soft long mango pieces. The process takes a couple of  days - to dry the mango and then cook it in batches. But the result is fantastic.

The kids love the sugar one and will eat it as jam. I love the gur/jaggery pickle. It satisfies my craving for sweet and spicy in one go and it is fantastic with some khichuri. 

September 24, 2014

Tomato and corn salad and comfort fits

Now that the mornings are cooler, I have been sorting kids clothes, adding some layering, full shirts and t-shirts and removing clothes that are too small and storing stuff that can be used next year.

I had a lot of clothes to give away this time, mostly Tiny M's because he is suddenly a toddler and I have bags full of baby clothes. It took some time, but I had to sorted by months. They were then separated into many piles - going to india to MIL's neighbor, Aswin's cousin who will soon have a little baby, a colleague friend and donation.

What do you do with the clothes that don't fit anymore?

After coming back from India we have been at the Farmer's market and it is overflowing with so many fresh vegetables and fruits. I picked up cantaloupe, tomatoes, corn, radish, beetroots, eggplant and herbs this week.

The tomatoes and corn came together nicely in a salad we had with tandoori chicken. The beetroots went into a pachadi and the greens were a quick stirfry.

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