Vegetarian Tamales: Steamed Corn-husk Wrapped Snack with Tempeh

Tamales are not unfamiliar here in North America. And there probably is some version of it in different cultures around the world. Delicacies wrapped and steamed in banana leaves is quite common in India and parts of SE Asia. Not too long ago, while sharing the sweet Elai Adai recipe, I couldn't help noting its similarity with savory Tamales.

There are many standard/authentic recipes on the web and in cook books for tamales. But, experimentation and fusion cuisine being my personal slant, my recipe here is atypical, to say the least.

Since banana leaves/corn husks are not as handy or ubiquitous as they used to be when I was growing up, it is not often that I get to make these wrapped steamed dishes. However, every once in a while when I visit the Lebanese/Hispanic/Asian and other international markets, I tend to stock up.

Speaking of which, I had Olive pickle from Bangladesh recently - not the kind pickled in vinegar/brine, no, these were made in the typical Indian style with spices, packed in oil - and loved it! I am digressing...

Anyway, during one of the recent outings, I picked up some dried packaged corn husks expressly for making these tamales.

The dough uses flours and meals I usually have at home, no lard, and the filling is made with tempeh.

Sweet Boli, something I intensely disliked when I was young and seem to miss right now, brings back memories... assisting my mom reluctantly, mumbling and grumbling about how I could be doing something else rather than sit there and flatten out the elastic yellow dough, stuff it with the sweetened chana dal (kadala paruppu), ball it up neatly, pat it flat again now that it has the sweet filling, oiling my palms heavily to avoid sticking...

I never realized how much I learnt being a sous chef in my mom's kitchen! Karadayan Nonbu Adai, Modhakam/Poorna Kozhakattai, Suhiyan, Boli, not to mention Muthusaram, Thenkuzhal, Mysore Pak - I wouldn't dream of making them today were it not for all the work she put me to when I was young. And I thank her for it. (Amma, if you are reading this - I probably have called you a dozen times reminding you to - hope you realize how sincerely grateful I am!)

Ingredients
For the dough wrapper:
¼ cup fine corn meal
¼ cup all purpose flour
½ cup rice flour
¼ cup canola oil
¼ cup water (plus a few Tbsp as needed)
salt and chili powder to taste

For the Tempeh Filling:
onions, bell peppers, celery finely chopped
taco seasoning -OR- cumin, coriander, oregano powder -OR- any other favorite spices
1 pkt Organic Multi-grain Tempeh
salt to taste
1 Tbsp canola or vegetable oil

Preparation

1. Soak the dried corn husks in warm water for at least 30 minutes or per package instructions to soften it and get it ready for wrapping
2. Dough: Combine the dry ingredients for the dough in a bowl, make a well in the center, add the oil and a little water at a time, and knead to form a non-sticky, soft dough; set aside while the making the filling
3. Filling: Heat the oil in a pan, add the onions, celery, bell peppers, a pinch of salt, sauté a bit; then add the tempeh, spices, adjust salt to taste and pan-fry it to desired brownness
4. Assembly: Drain the corn husks; make long strips out of one of the corn husks to act as ties/strings; Take one or two layers of corn husk, lay it flat and pat it dry; Pinch off a ball off the dough about 1.5 inches in diameter and pat it flat on the corn husk wrapper; spoon some filling in the center and wrap like a package, tie with the strip
5. Cook: Steam in the food steamer that comes with the rice cooker, or in any other handy steaming apparatus. I use my Idlee Cooker, and run it for 2 cycles - about 20-22 minutes
6. I typically "sacrifice" one of them to see if they are done - simply open one up and taste if the dough feels cooked enough... it turns translucent when cooked through so that the filling shows through
7. Enjoy warm with dipping sauce if preferred. (I like Maggi™ Hot & Sweet Tomato Chilli Sauce with these)

Ridge Gourd and Lentil Soup

Ridge gourd was one of my least favorites when I was growing up. But, over the last few years, since it is available at the local Asian stores, I've come to rediscover and enjoy this strange vegetable.

Ridge gourd is usually spongy inside with not much flesh/meat, so, I use 2 or 3 large ones to make a reasonable quantity of this dish that showcases the vegetable. Much like chayote squash or opo squash and some of the summer squashes, ridge gourd doesn't have much of its own strong personality/flavor. It turns translucent when cooked even though it starts out spongy and white.





The best part about ridge gourd for me is its peel, its ridged almost thorny skin: I use it for making Ridge Gourd Peel Chutney (Peerkangai Tholi Thogayal), which is a family favorite - goes well with dosai, roti and even rice.


Ingredients:
1-2 long tender ridge gourd
1-2 medium tomatoes, diced
1 medium yellow onion, diced
2 cups cooked, mushy Toor (Tuvar) Dal
1 Tbsp canola oil
2 Tbsp Madras Curry Powder
1 tsp turmeric powder
1 Tbsp brown sugar
2 Tbsp lemon juice
1 Tbsp fresh grated ginger
4-6 cloves of garlic (optional)gin
salt to taste
water as needed
some curry leaves, cilantro, spring onions for garnish

Preparation:

1. Skin the ridge gourd and save the skin for Ridge Gourd Peel Chutney; dice the ridge gourd, set aside
2. heat oil in a pan, add the onions, ginger, a pinch of salt, turmeric and sauté till onions turn translucent
3. add the tomatoes, spices, brown sugar, ridge gourd, cooked toor dal, a cup of water (adjust as needed)
4. cover and allow to cook till ridge gourd is done - usually doesn't take very long, it cooks up fast
5. adjust salt to taste; increase water for a runny soup (I prefer thick stew that can be scooped up in the spoon)
6. garnish with curry leaves and serve warm as-is or with rice or indian flat breads

Pan-fried Plantain Wedges and Plantain Chips

Unlike Bananas which are enjoyed as-is ripe and sweet, Plantains are best for cooking when raw/unripe and firm. I grew up with a variety of bananas and plantains, some of which still stir happy memories - like ripe Rasthali and Nendran - and thanks to my mom, we had quite an array of dishes made with green plantains - mezhukuvaratti, podimaas, varuval and so on during my childhood which established a liking for this vegetable/fruit.

For this recipe, it is best for the plantains to be firm but almost ripe, not too raw and green, else it doesn't cook through well before the outside is crisped. To adjust for this, I par-cook the plantain wedges in the microwave, then pan-fry.



The flavoring spices can be varied - sometimes I prefer simple salt and chili powder, or black pepper; sometimes, smoked paprika, cumin, coriander; can even toss it around with some brown sugar and pan-fry to caramelize for a mildly sweet snack.

Plantain chips are just deep fried in canola oil and sprinkled with salt.



Ingredients
2 plantains, cut into wedges or rounds
salt and spices as needed
a few teaspoons of oil for pan-frying

Preparation

1. Toss the par-cooked plantain wedges with salt and spices and some oil
2. Heat a teaspoon or two of oil in a pan, add the coated wedges, allow to develop a crisp skin on each side, turning only to get all sides browned, not too often

Keys to Good Cooking

Keys to Good Cooking
A Guide to Making the Best of Foods and Recipes
by Harold McGee

Does pan size influence the cooking process? How to keep wooden (or plastic) cutting boards clean? Different starches have different thickening power, which ones to use for what? Why is it that beans give people gas, how to minimize it? Does covering raw foods with oil allow botulism bacteria to grow?

Most cooks pick up a lot of information regarding food safety, cooking methods, useful tools and apparatus, in addition to recipes, good ingredients and basic methodology. This book collects a wide array of facts and tips and explanation that even an experienced cook might want to refer to on and off.

The comprehensive volume by the author, On food and Cooking: The science and lore of the kitchen, is a fantastic reference for the avid cook who is not all about recipes. While On food and Cooking might come across as sterile and scientific, Keys to Good Cooking distills scientific findings and presents it in an easy-to-digest form, practical and to-the-point.

I fell in love with this book as it focuses on providing an understanding of cooking, the whole cooking field. Being an intuitive cook with a chronic inability to follow recipes to the T, I look for general methodology and combination of ingredients and flavors rather than exact measures and step-by-step instructions for cooking a dish.

In that sense, the chemistry lessons from high school came in handy when I first started making dishes that use raising agents - use acid (like citric acid or lemon juice or even buttermilk) + alkali (baking soda) to release CO₂ gas for that extra fluff. When to use baking powder versus baking soda and why... cast-iron skillet versus stainless steel pan for cooking - flow of heat energy... hot-soak the beans before cooking, (add bay leaves) - bio-chemistry... I am digressing.

A recent Xmas present, this book is much-loved already and will be well-used, possibly not dog-eared as I can't stand it, but, certainly treasured over the years.

Bittergourd Paruppusili

Since D and I like bitter gourd, I try to cook it up in a few different favorite ways to enjoy. Bitter gourd paruppusili is not very different from other paruppusilis, except the flavoring: tamarind paste, with some brown sugar and chilli powder. The hot-sour-sweet combination goes well with the bitterness.

Ingredients:
1 or 2 medium Foo Gwa or Bitter gourd, cleaned and diced

½ tsp tamarind paste
½ tsp hot chilli powder
1 Tbsp brown sugar
salt, as needed
water, as needed

oil, as needed

tempering: 2 Tbsp oil, 1 tsp mustard seeds, 1tsp cumin seeds (optional)

garnish: curry leaves and cilantro (optional)

steamed and pan fried lentils as in the Kovakkai Paruppisili

Preparation

1. Heat the oil in a pan, add the diced bitter gourd, some water, tamarind, chili powder and brown sugar, salt, cover and simmer till the bitter gourd is cooked though but not mushy
2. Sit in the pan fried lentils, garnish with curry leaves, serve warm with rice and sambar