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.

Fall Colors in Food

We don't have much fall color to speak of here in So.Cal. so I have to get my fix of autumn display through food.  I had a butternut squash taking up space in the fridge and I was inspired to make a lovely dal homage to the turning leaves of the Norway Maple.  I also felt that it was the right time of year to feature apples and carrots.  I made a shredded carrot - apple salad with a creamy yoghurt dressing.  The dressing is an adaptation of a sauce in Lord Krishna's Cuisine.  The sauce features a smoky roasted soy or garbanzo flour and toasted warm spices and almonds.  Nutmeg is the predominant note, supported by creamy smooth and tart yoghurt with ... a wasabi (or horseradish) kicker!  I thought it would go well with the sweet apples and earthy carrots.  I had some squash left over so I steamed it and paired it with a tamarind-coconut-cashew chutney.
Not pictured, but a nice surprise, was batter-fried paneer balls.  I got the recipe from a nice blog called Authentic Food Delights (click for the recipe).   I don't usually do fried foods, but this looked irresistible.  I didn't make the whole recipe, just the balls.  The simple batter made from all-purpose flour, salt, and water fried up so tender and light.  I was very surprised at how "un-oily" these were.  I made them small (half-dollar sized patty) and they were absolutely delightful.  Lots of bright herbal flavor paired with richness from the paneer and the batter-crust.  I definitely need to make these again. 

Butternut Dal Soup

1 cup diced butternut squash
1/4 cup red lentils
1/2 cup chopped spinach leaves (or more it you like)
1T oil or ghee
1/4 t each of cumin seeds, mustard seeds, nigella seeds, and fennel seeds
1/8 t asafetida
1/2 t salt or to taste

Place the squash and red lentils in a saucepan and add enough water to cover the ingredients by one inch.  Bring to a boil and then lower heat and simmer for 15 minutes or until the squash and lentils are very soft.  You may need to add more water to achieve soup consistency.  Add the spinach and cook a couple minutes until wilted.  In a small skillet, heat the oil and then add the seeds and cook for 1-2 minutes until the seeds start to turn color.  The longer they cook, the stronger the color.  Add the asafetida and immediately pour into the soup.  Add salt and stir.

Shredded Carrot Apple Salad
sauce adapted from Creamy Almond Sauce with Horseradish in Lord Krishna's Cuisine

1 medium carrot
1 apple
currents or sultanas or raisins (optional to your taste)
1T oil or ghee
1/8 t each ground cardamom, nutmeg, cayenne, turmeric, and white pepper
1/4 t ground coriander
1T toasted soy or garbanzo flour
1/4 cup almond meal or ground almonds
1 cup yoghurt (thinned with water to thick-cream consistency)
1/4 t salt or to taste
2T freshly grated horseradish or 1/2 T ground dried horseradish or wasabi powder.

Shred the carrot and disc the apple and place in a bowl.  Add the dried fruits if using.  In a small saucepan, heat the oil or ghee and temper all the spices for 1 minute or so.  Take off the heat and add in the remaining ingredient, whisking until blended.  Return to heat and gently heat until the mixture simmers and thickens.  About 10 minutes. Allow to cool and then mix about half of the mixture into the carrots and apples.  You can refrigerate the rest of the sauce to use in another dish or just make a bigger salad with more carrots and apples!  You could also include grapes, cucumbers, jicama, persimmons, green tomatoes or other type of firm, juicy, fruit, depending on the season.  The nutmeg makes this a fall/winter dish for me, but if you left out the nutmeg, this could be part of a summer or spring menu, especially with a bit more horseradish.

Red Lentil Recollections

I love lentils.  There, I said it.  I have always loved lentils.  My mother made the best lentil soup.  But all my life (well, until I was 26), I thought lentils came in only one color - brown; and that lentil soup was strictly vegetarian.  What a shock when I was having dinner at a friend's house and they served lentil soup ... with little hot dogs in it!  I was apoplectic.  It couldn't be...no, not my lentils, being defiled in that way.  A more pleasant discovery, however, was that lentils came in a new and exciting color: RED.  My first grown up cookbook was Vegetarian Pleasures, by Jeanne Lemlin.  I still can turn to the exact page for my favorite recipes in that book without looking them up in the index, that is how much I used that book.  VP introduced me to red lentils.  At that time, red lentils were not so easy to come by; definitely not to be found in the supermarket.  Fortunately, I had access to wonderful varieties of foods in Philadelphia and South Jersey.  I think I found the red lentils either at the Reading Terminal Market or at Healthworks, a little health food store in Collingswood, N.J.  I tried them in a great recipe for dal and I was hooked.  They tasted a bit more peppery than the brown supermarket lentils, cooked quickly (a plus for a working gal), and, well, they were red.  Pink, really, but exotic and alluring.   Much later, I discovered mung beans, but even then, I thought of them as things to be sprouted, not cooked.  With this project, I have been exposed to such a variety of lentils such as I never imagined.  The Indian grocers are lined with row upon row of lentils, split, skinned, whole, ground into flour.  I have so far been using split mung, toovar (or toor), and urad.  There are others that I have yet to try.  I still love brown lentils (as you may have read in earlier posts, I use them in dosas).  I also love all of the other lentils and their cousins, the split peas, and chick peas, and azuki, and ...

Here is my mom's recipe for lentil soup, with a couple of optional additions.

MJ's Lentil Soup

1 cup of brown lentils, rinsed and picked over.
4-5 cups of water
one medium brown onion, chopped
2-3 celery ribs, chopped
1T salt or to taste
a good grind or two of black pepper
1/2 cup chopped fennel bulb (optional)
1T dried dill weed (optional)
1T crushed fennel seed (optional)
(1 or 2 medium tomatoes, peeled and chopped) optional
three or four leaves of swiss chard, chopped (optional)
lemon wedges and pecorino romano or parmesean cheese to serve

Put the lentils, water, onion, celery, salt and pepper in a stock pot (along with whatever mix of optional items you like) and bring to a boil.  Lower the heat to low and slowly simmer for about an hour or more until the lentils are falling apart.  If you like an even creamier texture, puree one or two cups of the soup and then stir it back into the pot.
You can serve it plain, but my mom served it mixed with cooked vermicelli cut up into one inch pieces, or with rice.  Squeeze the lemon into the soup and sprinkle the cheese on top.  Still my number one meal.


Red Lentil Dal
from Vegetarian Pleasures

1 1/4 cups red lentils
3 cups water
1/2 t salt
2 T Ghee or oil
1/4 t black mustard seeds
1/4 t turmeric
1/4 t cayenne pepper
1/4 t ground cumin
1/4 t ground coriander
1/2 t minced gingerroot

Rinse and pick over the lentil and cook in the water for about 25 minutes until soft and smooth.  Heat the ghee or oil in a pan and add the mustard seeds.  cook until the seeds start to pop and then add the remaining spices and ginger and cook two more minutes.  Add to the cooked dal and stir in.
My note: This makes a fairly thick mixture.  You can cook the dal with one extra cup of water for a thinner consistency.

This is my Go To dal for a quick and easy treat.  Nice to add cooked vegetables (such as squash, carrots, radishes, greens, etc., to it as well for a well-rounded meal.