Savory Baked Snack Bread

Dhokla is a favorite and so is Handvo. And this Savory Baked Snack Bread is inspired by these two delicious Indian snacks. Whereas Dhokla is smooth and fluffy, this dish has a coarse texture that I enjoy, and rather than steaming, this is baked in a loaf pan which gives it a crisp outer coating, much like Handvo.

Tempering is optional, but, I think it adds a good texture and flavor to the dish as well. Also, in addition to onion, other vegetables can be used - peas, carrots, red peppers, chopped finely.

Ingredients
¼ cup quick cooking grits
¼ cup quick cooking rolled oats
¼ cup chickpea flour (besan)
1 tsp sugar
1 tsp curry powder
1 tsp turmeric powder (optional)
½ tsp salt (more, if preferred)
½ tsp baking soda
½ tsp citric acid
¼ medium onion, chopped finely
tempering: 1 tsp oil, 1 tsp urad dal, 1 tsp chana dal, ½ tsp mustard seeds
2/3 to ¾ cup water (about 175 ml)
1 tsp oil for greasing the baking dish

Preparation

1. Heat the oven to 350°F, grease a baking dish and keep handy
2. Tempering: heat oil, add the chana dal, urad dal, allow to brown till golden, then add mustard seeds, allow them to pop, turn off heat, keep handy
3. Combine the dry ingredients, plus onions and spices, mix well, then add the water a little at a time stirring gently without over-mixing
4. Pour into the greased baking dish, bake in 350°F oven for about 15-20 minutes, checking to make sure it is cooked through in the center - toothpick inserted comes out clean
5. Add tempering adn garnish, if using
6. Cut into small squares or diamonds and serve warm with favorite chutneys

Rutabaga and Turnip Treat

Winter Vegetables. The term didn't mean much to me when I was growing up as we barely had a proper winter season. But, Seasonal Vegetables, now, there was a term I was familiar with. Seasonal Vegetables & Fruits. One could tell the month by just looking at the produce in the local market in those days.

Nowadays, of course, we get every thing year round. It takes away the longing, the waiting, the savoring-till-next-year...

This Rutabaga & Turnip Treat is just a fancy term for a simple way of presenting a few of the wonderful vegetables like Turnips and Rutabagas, combined with some favorites like Carrots, Chinese Long Green Beans, cooked in a light broth and a few fresh herbs.

Hot off the oven, this makes a wholesome and delicious winter night meal. Leftovers? Just purée it and make a soup, adding other flavors/spices if desired.

For some reason, I only make this a couple of times each winter. Each time with slight variations in herbs and seasonings and maybe the combination of vegetables. Sometimes, I reduce the amount of broth and finish off under the broiler. The flavors in the combination of these vegetables is quite magical for me.

The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite. --Vegetarians in Paradise

(Rutabaga is the larger one)

Ingredients
1 large rutabaga, cut into chunks
1 turnip, cut into chunks
15-20 Chinese Long Green Beans, cut into 2 or 3 inch sticks
3 or 4 carrots, cut into chunks
1 medium red onion, cut into chunks
2 or 3 sticks of celery, cut into chunks
1 14oz can of low sodium broth
optional herbs and spices: fresh rosemary, onion powder, garlic powder, red pepper flakes

Preparation

1. Pre-heat the oven to 420°F
2. In a shallow roasting pan, arrange the vegetables in a single layer
3. Mix the herbs and spices with the broth and pour over the vegetable, and cover with aluminum foil
4. Bake in the 420°F oven for about 30-35 minutes; remove the foil, stir a bit and bake uncovered for another 10-15 minutes till vegetables are cooked yet firm, not mushy

Easy Spinach Casserole

This is an easy, no-fuss mid-week dinner, hot and fresh from the oven, that can be enjoyed on its own, or served with some breads - maybe olive ciabatta or French bread, or even naan or roti.

Ingredients
1 pkg (about 14oz-16oz) frozen cut spinach, thawed and squeezed dry

1 can cream of celery soup, undiluted
1 Tbsp distilled white vinegar
1 Tbsp red pepper flakes
1 Tbsp garam masala paste

cooking oil spray
salt to taste

Optional: roasted red peppers, marinated onions and ginger

Preparation

1. Preheat the oven to 375°F
2. Combine the cream of celery, vinegar, red pepper flakes and garam masala paste, stir well, then add the spinach and mix well
3. Spray an oven-proof casserole dish or a pan with some cooking spray, pour the mixture into it and bake in 375°F oven for about 25-30 minutes, till bubbly and spinach is cooked to your liking, checking to make sure the top doesn't get too dry

Sautéed Mustard Greens

Juicy, flavorful, peppery and wholesome, these Sautéed Mustard Greens are a delicious side, or even a meal in itself.

If preferred, caramelize the onions first, set aside; cook the greens separately and top with the caramelized onions.

Ingredients
6 cups loosely packed mustard greens, chopped & cleaned
3-4 cloves of garlic, crushed
½ medium red onion, sliced into rings
1 Tbsp canola oil
flavoring:
¼ cup vegetable stock or water
1 Tbsp distilled white vinegar
1 Tbsp Seasoned Rice Vinegar
1 Tbsp crushed red pepper
salt to taste

Preparation

1. Heat oil in a pan, add the garlic and layer the onions, sprinkle some salt
2. Add the greens and the flavoring ingredients, cover and cook on medium low heat for about 15-20 minutes, checking to make sure there is enough liquid, until greens are cooked to your liking
3. Serve warm with plain basmati rice, or roti or naan or even with a pan-cooked crispy chicken breast

Amrit by Purnima Nandkishore

Eating healthy can be quite challenging in today's world where the ready-made food market is crowded with inexpensive junk. Which is one of the reasons I love to cook for my family. To make smart and healthy choices so that eating right becomes a way of life rather than a passing fad.

Amrit: Luscious & Heart-Healthy Indian Meals by Purnima Nandkishore is a well-researched, practical collection of recipes and information that empowers us to eat healthy.

When Purnima asked if I could review the book, I was quite excited, because her introduction immediately struck a chord in me:

"Amrit: Luscious & Heart-Healthy Indian Meals is a MediterrAsian cookbook. The book was published on November 15th, 2009. It is unique, because it is introducing people to fusion cooking with Indian flavors while helping them prevent or control chronic diseases like diabetes, cancer and as the name suggests, cardiovascular diseases. The recipes in this book have been analyzed by a registered dietitian who was on the team of two prominent studies (DASH and OmniHeart). The book's bibliography lists 240 references. Each reference (a book, a scientific paper, or a website) describes how the foods highlighted in the book are proven to improve heart health. The book has been welcomed by Cardiologists, Endocrinologists and Internists across the United States with great enthusiasm."

Fusion cuisine has been my specialization in the last two decades - actively experimenting with various cuisines, incorporating nutritionally valuable ingredients, knowing that flavor and appeal need not be sacrificed in the process of eating healthy. So, naturally, the recipes in Amrit appealed to me right away.

The book has over 50 recipes neatly categorized under Proteins, One-Dish Meals, Non-Indian Dishes, Vegetables, Starches, Condiments and Desserts.

The recipes use Indian flavors extensively and offer creative pairing of some authentic regional Indian staples from the South and North like Nimmakaya Annam (lemon rice) with Mughal Kofta as well as fusion cuisine like the Punjabi Polenta, Flaxseed Chutney, Cilantro Hummus.

While the spiral-bound book itself is presented in charmingly simplistic ethnic Indian black-and-white design with no pictures of the foods, the companion website
Amrit For Heart: http://www.amritforheart.com/
provides all the pictures along with a feedback form allowing us to share our input on the recipes.

Each recipe lists the ingredients, steps for preparation, the method ( including a suggestion for presentation), and nutritional analysis, in clear detail. It helps to read the book, which is chock-full of information, cover-to-cover first, to get a feel for the recipes and the general methodology as well as to develop familiarity with the ingredients. Some of the recipes, as Purnima notes, are a labor of love and can take a couple of hours, but, good preparation and understanding of the method makes this an enjoyable experience.

I particularly liked the simple reminder about an ideal dinner plate: http://www.amritforheart.com/dinner_plate.html. We've read about this, we are aware of what's good for us, but, we sometimes fail to adapt our eating habits to conform with this recommended proportion of proteins, starch and fiber.

Amrit is a wonderful resource for people with specific dietary restrictions imposed by medical condition as it provides alternative ingredients and basic nutritional guidelines along with easy-to-prepare recipes. The Pantry section lists tools and equipment as well as essential ingredients used in the recipes. Where possible, brand names are used for products so it is easy to shop for. Many of the ingredients are already staples in my kitchen and are available at Trader Joe's or Whole Foods or New Seasons markets where I live. The Bibliography section is extensive and impressive. And each recipe has a Nutritional Analysis which makes it easy to plan out a balanced meal. I particularly liked the Glossary section with the Latin names and description.

I had to try a few recipes from Amrit right away! Kasha (buckwheat groats) with Kale and Chards & Oats Upmaav are perfect breakfast foods, or even a light yet wholesome dinner. The flavors are flexible and can be adjusted to taste (which I did). Instead of buckwheat groats, which I didn't have handy, I substituted Bulgur, adjusting cooking time as needed.

The very first recipe - Baked Salmon Badshahi Rawas - seemed like a wonderful dinner entrée and here is how it turned out in my kitchen, thanks to Amrit!



As Purnima notes, Amrit is put together especially to help people of South Asian origin prevent heart diseases and enjoy a delicious meal at the same time. She recommends using this book as a learning tool - a stepping stone into exploring and adapting a heart-healthy diet for life.

Gumbo

Several years ago, a fellow grad student from Baton Rouge, Louisiana, introduced me to Gumbo. She loved chicken and ham in it, sometimes she liked seafood gumbo. And, not being even half as adventurous back then, I only managed to taste a spoonful every time she made it.

Since then, I have gradually adapted her recipe to make my version of gumbo. Lately, we've been eating gumbo every other week for some reason, so, here's my easy vegetarian version.

Ingredients
Veggies: Okra, corn, tomatoes, red bell peppers, crushed garlic
Optional: Andouille chicken sausage (I leave this out usually)
Herbs & Spices: Cayenne pepper, Black pepper, Paprika, Thyme, Parsley, Bay leaves, Worcestershire sauce‡ (adjust quantity to taste)
Mirepoix: celery, onion, carrots all chopped finely
Garnish: Spring onions, fresh parsley
For the roux: 1 Tbsp all purpose flour, 1 Tbsp Canola oil
4 cups water or broth
1 Tbsp tomato paste
Salt to taste

‡: I use a vegetarian version of Worcestershire sauce that leaves out anchovies; also, for this recipe, can omit Worcestershire sauce altogether, if preferred.


Preparation

1. Make a dark roux: heat the flour in a pan and allow it to toast, then add the oil while stirring constantly to form a paste/roux
2. Add the mirepoix and sauté, then add the crushed garlic and tomato paste and sauté some more, adding a bit more oil if needed
3. Than, stir in the herbs and spices, veggies, sausage if using, and stock/water
4. Cover and allow to simmer for 25-30 minutes till veggies are cooked; adjust cooking time if using frozen or canned veggies
5. Garnish with spring onions and parsley and serve hot

Vegetables Stuffed Bread Loaf

There seems to be a theme developing here - of loafs - in my kitchen. This Vegetable Stuffed Bread Loaf recipe is easy to throw together on a weeknight, especially if there is leftover veggies.

My kids are offered steamed corn, peas, broccoli, carrots, green beans, potatoes and so on as sides for most dinners, but, they rarely finish it... and, hoping that today is the day they'll eat it all up and ask for more, I always end up steaming a bunch. After a few days, the saved uneaten veggies start to look boring, so, I throw them together with some spices and herbs, stir in some thick cream of broccoli or cream of celery soup (ready-made, canned) and make a sort of filling and keep it handy to make pot-pie, or casserole of some sort with some pasta, or this stuffed bread loaf.

This is nice towards the end of the week as a clearance item :) I simply use the store-bought sliced bread (flaxseed, wholegrain, the good kind), soaked in a bit of milk, for the encasing and follow the recipe much like the Eggplant Loaf -i.e., layer a greased loaf pan with overlapping bread slices at the bottom and sides, fill with the leftover-veggies filling, cover with more bread slices on top and bake in a 350°F oven for about 25 minutes or so till bread is lightly crisp and done.

Eggplant Loaf

This Eggplant Loaf is very much like the Chicken loaf recipe... it came about because I am not terribly fond of chicken, but, am unnaturally fond of eggplant :)

Simply layer a greased loaf pan with eggplant slices, fill with favorite veggies,  layer the top with eggplant slices as well, (much like assembling lasagna or eggplant Parmesan) and bake till done, finish off under the broiler for a charred top.

Ingredients
1 globe or black beauty eggplant, sliced, salted, drained and patted dry
salt to taste
cooking spray

herbs and seasoning can be varied to taste:
1 teaspoon vindaloo curry paste,
1 teaspoon cumin powder,
1 Tablespoon coriander powder,
½ tsp brown sugar
all mixed together

Filling: curried collard greens, with optional paneer or pan-fried tofu; but any other filling can be used - say roasted red pepper, onions, feta, sun-dried tomatoes like in the chicken loaf recipe.

Preparation

1. Slice the eggplant, sprinkle salt, allow to sweat
2. Filling: Cook the collard greens as preferred - I like them with onions, salt, red pepper flakes, lemon juice and curry powder; set aside
3. Pat the eggplant slices dry, rub some of the seasoning/herb mixture on both sides of the slices; pre-heat the oven to 375°F
4. Spray some cooking oil in a loaf pan and arrange the eggplant slices in a single layer, slightly overlapping along the bottom and the sides
5. Pack down the filling and fold down the sides and cover the top with eggplant slices
6. Bake in a 375°F oven for about 20-25 minutes, periodically draining liquids that ooze out, if preferred
7. When eggplant is almost done, place under the broiler for 5-8 minutes to char the top, if desired
8. Remove from oven and invert it onto a serving plate, garnish, cut into slices and serve warm

This eggplant loaf is fairly soft and not crisped all around, so, slice with care for serving else it will fall apart :)

Chicken and Roasted Red Pepper Loaf

This Chicken and Roasted Red Pepper Loaf is a simple recipe which is quite flexible in terms of spices/flavors as well as stuffing/filling. I prefer boneless skinless chicken breasts (or chicken breast fillets if available). It is nice to have some in the freezer so I don't have to worry about shelf life.

Anyway, the idea is simple: overlap the thawed breasts and pound them to about ¼ inch thick; layer with cream cheese, roasted red pepper, fresh baby spinach leaves, and marinated onions etc., roll it up gently; then pack it down in a greased loaf pan and bake in the oven till done.

Ingredients
2 large chicken breasts, thawed
1 jar roasted red peppers packed in water, drained and patted dry
¼ cup sun-dried tomatoes
1 to 2 Tablespoon light plain cream cheese
¼ cup Feta, drained and crumbled (optional)
1 cup loosely packed baby spinach leaves
½ cup marinated* onions, drained and patted dry
Spices: Paprika, basil, oregano, marjoram (or any other favorite)
salt to taste
cooking spray
Spring onions for garnish

*if marinated onions are not handy, use plain onions

Preparation

1. If marinated or vinegar-soaked onions are not handy, simply chop some onions and soak in red wine vinegar, salt, pepper marinade, and set aside
2. Pre-heat the oven to 350°F
3. Place the chicken breasts between plastic wraps, slightly overlapping, and pound it with a mallet or rolling pin to flatten it out to a rough rectangle about ¼ inch thick
4. Spread some cream cheese and start layering with roasted red peppers, sun-dried tomatoes, marinated onions, spinach, and feta, sprinkling the spices/herbs as desired, and roll up the flattened chicken breast
5. Spray some cooking oil into a loaf pan and pack the rolled up chicken breast into it, pressing down evenly
6. Rub with herbs/spices/seasoning if desired and bake in the 350°F oven for about 30-40 minutes until done, checking often to drain excess water that seeps out and to make sure the top doesn't dry out
7. When done, remove from loaf pan, cut into 2-inch slices and serve with a crisp salad

Pineapple Carrot Cake

A simple cake for the New Year: carrots, pineapple, brown sugar, flour, and eggs.

Ingredients
¼ to ½ cup brown sugar (½ cup is very sweet)
¼ cup canola oil
1 egg
½ cup flour
½ cup grated carrots
¼ cup unsweetened shredded coconut
½ teaspoon baking powder
1 teaspoon cinnamon powder
¼ cup crushed, drained, canned pineapple or fresh grated pineapple

Optional Frosting: 2-3 Tablespoon powdered sugar mixed in a few teaspoon of water; food color if preferred, maybe some sprinkles for the kids

Preparation

1. Beat brown sugar and canola oil till fluffy, then beat in the egg
2. Sift flour, cinnamon, baking powder together; fold in the brown sugar+canola oil+egg mixture
3. Fold in the carrots, coconut and pineapple and pour into a greased baking pan
4. Bake at 350°F oven for about 30 minutes, turning around midway, till brown and a paring knife inserted in the center comes out clean
5. Optionally decorate with icing