November 24, 2008

Mixed Lentil Fritters

lentil-2

My mother and mother-in-law went back so this past week was very busy. After coming back from the airport, the house was quiet and we were not in a mood to cook. Plus, the fridge was kind of empty and it's cold outside.

I will start cooking soon, actually I have to plan for Thanksgiving. But for now, I am posting this mixed lentil fritters that my mom made on a cold day as a side for lunch and it was delicious. It was light filled with cilantro flavor, had a chilli kick that hits at the base of the throat and went well with kichuri :)

Ingredients:
1/2 cup Chola dal
1/2 cup Masoor Dal
1/2 cup Mong Dal
2 green chillies - sliced thinly
1/2 tspoon ginger - grated
1/4 cup cilantro sliced
1/2 tspoon red chilli powder
salt to taste
2 tbspoon oil

lentil-1

Method:
Soak all lentils for 30 minutes and then grind it with the spices to a smooth paste. Add the cilantro and green chillies.

Heat oil in a pan and shallow fry the fritters till they are golden brown, turn it around and cook the other side.

lentil-3

Serve it warm as side or with some chutney.

These plate of lentil fritters are going to Suganya at Tasty Palettes who is hosting Vegan Ventures Round 2 and for My Legume Love Affair Fifth Helping being hosted by Briciole.

November 17, 2008

A-2 Farmer's Market #10

It's become cold and we've had more than the first snowfall. So you can imagine how much I was was looking forward to the Saturday Farmer's Market.

aa#10

I got delicious Butternut Squash with which I made delicious soup. I also picked up cauliflower and there were cucumber. I couldn't let them pass by, so got three of them to remind me of summer :) There were some fresh daikon radish, cilantro, chives, beetroots, potatoes, tomatoes, and onions. With all the delicious veggies to cook, I was ready to face the snow for another week.

November 14, 2008

Spiced Applesauce Cake

cake-2

At this time of the year, I bake a cake for Aswin's birthday. I've made chocolate cake with whipped cream and black forest cake before, but this year with my theme of local eating I decided to do something simple and different.

I settled on spiced applesauce cake, partly because I made three delicious bottles of homemade applesauce from apples on the tree outside (recipe coming up soon) . I looked around and settled on a recipe from Simply Recipes website. It looked easy and manageable.

I tweaked the recipe slightly making it a cup of all purpose flour and a cup of whole wheat flour. Instead of walnuts, I put in almonds, reduced some spices as the applesauce was already spiced and decorated the cake with powdered sugar. In addition, I cooked some apple slices with apple juice and vanilla extract and put in between the two layers. The cake was perfect with some ice-cream :)

Ingredients:
(adapted from Simply Recipes)
1 stick unsalted butter- room temperature
1 cup all-purpose flour
1 cup whole wheat flour
1 tspoon baking soda
1/4 tspoon ground cinnamon
1/4 tspoon grated nutmeg
1/4 tspoon ground cloves
1/2 tspoon salt
1 cup sugar
3 large eggs
1/2 tspoon vanilla
1 cup applesauce (recipe coming up soon)
1/4 cup plain yogurt, or 1/4 cup buttermilk
1/2 cup chopped almonds
1/2 cup raisins

For filling between layers:
1/2 apple - sliced thinly
1/3 cup apple juice
splash of vanilla extract


Method:
Preheat oven to 375°F. Butter and flour baking pan, set aside. I used two cake pans.

Then mix the dry ingredients together - flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

Beat butter and sugar an then add the eggs one at a time till the mix is light and fluffy. Next, add the vanilla and the applesauce and beat until it's all mixed.

Mix in half of the dry ingredients in to the mix. As you are mixing, add the thinned yogurt/buttermilk. Then add in the rest of the dry ingredients, until completely incorporated. Do not over-mix.

Pour out the batter into the prepared cake pan. Place in the pre-heated oven and bake for 25-30 minutes, until done and the toothpick comes out clean. Remove the cake from the oven.

For Filling:
Cook all the ingredients on low heat till it becomes thick and syrupy and the apples are soft.

Let the cake cool, then add the apple mix in the middle and put the second layer on top.

cake-1

Garnish with powdered sugar and serve. We enjoyed ours after a lovely meal. Thanks Elise!

This is going to Maninas at Maninas: Food Matters who is hosting Eating with the Seasons!

November 10, 2008

A-2 Farmer's Market #8, #9

I haven't posted pictures in the Ann Arbor Farmer's Market series in a few weeks, but I have been making the trip every Saturday morning with my bags and my mom in tow. It takes a while finding parking because like me, it is a ritual for several other people too.

The Farmer's Market series has been a lesson in eating with the seasons. Now that Fall has set in, there is a marked change in the vegetables offered at the market and you will notice it in the two pictures I am posting.

aa #9

This pictures is from Farmer's Market from third week of October. As you can see that the vegetables were a mix of summer an fall with bottlegourd, red radishes and bell peppers of summer time and rainbow chards, cauliflower and apples of fall. The special was a box of raspberries. It was probably one of the last days when fresh raspberries were available. I froze half of it to use it in winter.

aa#8

And this is a picture of the things we got from the Farmer's Market this past weekend. As you can see, gone are the cucumbers, peppers and bottlegourds. We picked up a delicious red cabbage, kale, chard, apples and some carrots.

I got chatting with a Farmer and she told me that they have vegetables till December and then it starts dwindling. So I plan to continue making my Saturday morning trip till it is available.

Speaking of Fall, I didn't have to go too far to find Fall colors this year. The red Maple tree in the frontyard has turned brilliant red and the other trees on the road provided the other colors. Here are a couple of pictures I took this past weekend.

fall 2008 -1
Red Maple Tree in the front yard.


fall 2008
This is the view from my window.

The other trips I made to the Farmer's Market since late spring:
Farmer's Market #1
Farmer's Market #2
Farmer's Market #3
Farmer's Market #4
Farmer's Market #5
Farmer's Market #6
Farmer's Market #7

November 07, 2008

Baked Walleye

baked walleye

What a week it has been! While watching the results come in, we had a little celebration of our own with friends and the next few days were spent in euphoria and excitement. At work, on phone, on chat or casual conversation, it all revolved around the magic of Nov 4. This weekend is going to be busy continuing that celebration.

But before I become too busy with that preparation, I want to tell you about this delicious fish that I made for weekday dinner. We recently saw Walleye at a local grocery store and the man at the counter pointed out that Walleye is a great lake fish that they get only sometimes. So we got a fillet and since it was so fresh, I decided to bake it with spices and vegetables. The fish was firm and flaky and it absorbed all the delicious flavors of the spices and veggies it was cooked with. You can substitute this fish with any firm white fish.

Ingredients:
1 fillet Walleye
2 tomatoes - pureed
1 medium onion - sliced
2 -3 cloves garlic - grated
2 cinnamon stick
1/4 cup white wine
1/2 tspoon coriander powder
5-8 peppercorns
7-8 olives sliced
1 cup sliced mushrooms
1/2 tspoon turmeric powder
1 tbspoon Olive oil
Salt to taste
small bunch cilantro - chopped for garnish

Method:
Rub the fish with salt and turmeric and let it sit for 20 min. Then heat a deep bottomed pan and shallow fry the fish lightly. Set it aside.

Preset the oven to 300 deg F and then saute the ginger, onion and pureed tomatoes in a pan. Then add the spices and stir in white wine and let it cook for 3-4 till it becomes a smooth sauce. Add in the mushrooms and olives and cook for another couple of minutes.

Now put the fish in baking dish spoon the sauce all over the fish and let it cook for 15-20 min till the fish is cooked.

baked walleye-1

Garnish with fresh cilantro and serve warm.

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