Meanie Greenie Curry & Cirtrus Mustard Sweet Potato(es)

Dinner last night was a mix of a few favourites.  Trader Joe's masala naan - toasted to a slight crisp on the outside.  Chopped sweet potato (the "e" in the title is hard worn memory of the 1990s VP Quayle debate about how to spell potato which sadly is forefront in my mind whenever I have to type the plural form of the word).  Lisa made these with a combination of clementine and lemon juices, olive oil, dijon mustard and tempered spices.  The green curry base was made from ginger, garlic, green chilies and cilantro - both from our garden - cooked with coconut milk.  A "super simple" curry that had just the right amount of heat.  We paired this with a 2007 Upstate NY Pinot Noir.  The bird pictures on the place-mat are of various birds - which is a bit coincidental since the NY Times travel section this weekend just included a beautiful spread on Indian and birding in India.  It is perhaps the first time birding every appealed to me. The link the article is:
http://travel.nytimes.com/2011/01/16/travel/16India.html?ref=travel.  I believe you'll find the content quite lovely.

Cheers, Michael

instant savory pancake and instant sweet "nougat"

savory pancake

instant nougat

So, it's kind of cold here right now and fermenting a dosa/idli batter overnight is just not happening.  So I have taken to making instant savory pancakes for breakfast.  They are filling and healthy, protein rich, and wheat free.  I haven't tried making them entirely gluten free yet, I use oat or barley flour. 
The nougat is inspired by the Torrone nougat I that was a treasured treat when I was growing up.  Torrone are sweet and light and flavored with citrus.  Not especially healthy though.  My version is based on almond butter and nonfat dry milk with added nuts and dried fruits.  They are lightly sweetened with agave nectar or honey.  Also rich in protein and healthy fats, vitamins and minerals from the almond butter and nuts.  They are also so  colorful although my picture doesn't really capture that so well.   

Instant savory pancake
makes one

2T garbanzo flour
2T barley or oat flour
red pepper flakes to taste
pinch of salt
1/8 t each baking powder and baking soda
1/4 c buttermilk, kefir, or thinned nonfat yogurt (or slightly more or less to make a thick but pourable batter)
1t veg oil
1/8 t each nigella seeds, mustard seeds, fennel seeds

Heat the oil in a small skillet and temper the seeds until they start to turn color.  Mix the dry ingredients together and then mix in the buttermilk or yoghurt.  Should be pretty thick but still pourable.  Add in the seeds and oil and mix.  Heat a nonstick skillet over medium heat and add just a touch of oil.  Pour in the batter.  Reduce the heat to low and cover.  Cook until the bottom is brown and the top is dry.  Flip and cook until the bottom is brown. 

Nougat
amount of servings is up to you.  I will give approximate amounts.

Equal parts raw almond butter and nonfat dry milk powder.  I used about 1/4 cup each.
Vegan option is to use coconut flour in place of milk powder
1-2T agave nectar or honey
zest of one lemon or orange
1/4 cup or more of roughly chopped dried fruits of your choice, such as cherries, apricots, peaches, etc.
1/4 cup of roughly chopped nuts (green pistascios look great and hazelnuts taste good)

Mix everything together and knead until the mixture holds together.  If it is too crumbly, add a bit more almond butter, if it is too sticky add a bit more milk powder.  Plop it out onto a silpat or or waxed paper.  mold into a flat rectangle and then slice into whatever size or shape you like.  You can put it in the refrigerator for a bit before you slice it. 

Happy Healthy New Year

Fish Taco with fruit compote

Special Tofu and gingerbread cupcakes

Channa Dal patties with cranberry yoghurt raita

So we're back from our little New Year hiatus.  We didn't stop eating and cooking, just didn't blog about it.  So, let me catch you up a bit.  We are both on a health plan right now.  Some shocking news for me regarding BMI is going to turn this blog into a health blog (well, it kind of always was since I focus on making healthful foods anyway).  But I will be blogging about other foods in addition to our Indian foods.
So here we go.  I invented Special Tofu years ago for our son, who loves ginger and soy.  This dish could not be easier or quicker.  Comes together in less than 10 minutes!  I also like to make healthful treats such as cupcakes.  The gingerbread ones pictures with the tofu are made with whole wheat, eggs, molasses, and just a bit of vegetable oil.  I also use only 2 Tablespoons of sugar for 6 cupcakes and fill in the rest of the sugar with Z sweet.  I think I blogged about Z sweet before.  It is a no-calorie sweetener called erythritol (yeah, I know, it sounds like a urinary tract disease).  I use it in most non-chocolate sweets to drastically reduce the sugar.  Can't really use it with chocolate because it produces an unpleasant "cooling effect" on the tongue.  I also made the frosting with non-fat dry milk for some added protein and reduced fat.  Don't get me wrong, the cupcakes are not really a diet item, but for a special treat, they would be my choice.
The fish tacos are a homage to Rubio's fish tacos.  These are about 200 calories or so, depending on the amount of fish and size of the tortilla.  I make them with tilapia and they are also a super quick meal.  Only about 15 minutes.
The channa dal patties would traditionally be deep fried, but I shallow fried them in just a bit of oil in my new non-stick pan and they turned out just fine.  They did need the raita for extra moisture, though.  These have a good deal of coconut in them, so the calorie count may be a bit higher, but they are so tasty.  Also, the cranberry chutney that I mixed with the yoghurt is heavy on the sugar so I would probably use a less sugary chutney for this next time.
By now you are ready for the recipes, yes?  Here they are.

Special Tofu

1 package of firm tofu (firm is nicest, extra firm or superfirm will not be as good)
juice of one lime
1-2 T tamari
1t finely grated ginger (or more to taste)
1-2T nori flakes
1-2T toasted sesame seeds
1T vegetable oil

Slice the tofu into slices about 3/4 inch thick.  Heat a large non stick skillet over medium heat.  Add the oil and lay in the tofu slices (you may need to do two batches).  Cook until the bottom of the tofu starts to brown.  Flip the tofu.  Meanwhile, mix the lime juice, tamari, and ginger in a small bowl.  When the tofu starts to brown on the second side, pour on the lime/tamari/ginger sauce.  Flip the tofu over a few times until coated with the sauce and the sauce starts to thicken.  Sprinkle on the nori flakes and sesame seeds and slide onto a platter.  There, Done.

Fish Tacos

Tilapia filets (one per taco)
Spice Hunter brand Mesquite Seasoning (Whole Foods sells this).
salt
oil
frozen roasted corn kernels about 2-3T per taco
red cabbage about 1/4 cup per taco
spinach leaves about four or five baby leaves per taco
1t mayonaisse per taco
1/2 t maple syrup or agave nectar per taco
1/2 t lime juice per taco
pinch of chili powder or chipotle chili powder
one corn tortilla per taco

Salt the tilapia to taste and generously rub with Mesquite Seasoning.  I really use a lot of this.  Heat a non stick skillet and add just a couple of teaspoons of vegetable oil.  Lay in the tilapia and cook on each side for a few minutes until cooked through.  I use a medium high heat to give a bit of a char to the fish. While the fish is cooking, defrost the corn in hot water or the microwave and chop the cabbage into corn-size bits.  Mix the mayo, syrup, lime juice and chili powder in a large bowl and toss in the corn and cabbage to coat.  Steam or heat the tortilla in the microwave (takes about 20 seconds per tortilla in the micro).  Place a few spinach leaves on the hot tortilla and then put a nice piece of the cooked fish on top.  Top that with the corn cabbage mixture.  Have a napkin handy.  You can also add some hot salsa as well, but I think the flavors here are delicate and are best enjoyed without the salsa.

Channa Dal Patties with Coconut and Sesame Seeds
slightly adapted from Lord Krishna's Cuisine
2/3 c chana dal
2 hot green chilis minced
3/4 in ginger grated
1/2 t crushed fennel seeds
1t salt
1/2 c shredded fresh or dried coconut
3T sesame seeds
3T finely chopped coriander
3T urad flour or arrowroot powder
1/2 t baking powder
oil for pan frying

Soak the dal 5 hours or overnight.  Grind soaked dal in blender with enough water to make a firm paste that holds it shape in your hand.  Process until fluffy.  Pour into a bowl.  Stir in the remaining ingredients (except the oil, of course).  Heat a non stick skillet and add about 1-2T of oil.  Plop heaping tablespoonfuls of the mixture into the pan to form thick patties, don't press them down too much.  Cook on medium until well browned, then flip and cook until that side is well browned.

Gingerbread cupcakes with lemon coconut icing
makes 6

Cakes

1 cup whole wheat flour (I use the fine ground)
1/2 t baking powder
1/2t baking soda
1/2 t cinnamon (or to taste)
1/2 t powdered ginger (or to taste)
1/2 t allspice (or to taste)
1/2 t ground cloves (or to taste)
1 egg (optional)
1T veg oil
3/4 cup any kind of milk (cow, goat, soy, whatever)
1-2 T molasses

In a large bowl mix the flour, baking powder and soda and all the spices.  In a measuring cup beat the egg, oil, milk and molasses.  Add the liquid to the flour and mix until just blended.  Pour into muffin or cupcake tins lined with paper or foil.  Bake at 350F for 30 min.

Icing

1/4 cup non-fat dry milk powder
1/4 cup confectioner's powdered sugar
zest of 1/2-1 lemon to taste
2T dried shredded coconut or to taste
1T milk as needed

Combine the milk powder, sugar, zest and coconut in a bowl.  Add milk a little at a time, beating until the consistency is firm, but not so stiff that you can't spread it.  Spread on the cooled cupcakes.  It will run a bit, but will solidify as it cools.

Quick Apple Compote
serves 2

One large sweet apple
one half really ripe large persimmon
pinch of salt
generous sprinkle of cinnamon to taste

chop the apple and persimmon into cubes.  place in a microwave safe bowl.  sprinkle with the salt and cinnamon and microwave for three minutes.  I chose to leave the peel on the apple, but you can take it off if you wish.  This is so easy and so nice on a cold day.  You can also use different kinds of winter fruits like pears or, uh, ok, name a winter fruit.