Scotch Potato Falafel

Things enveloped in things, enveloped in things... ad infinitum has been quite a tradition with the royalty around the world and through the ages.

Scotch eggs come about in my kitchen on and off, especially since the kids and the other half like it with pasta and sauce. The usual Scotch egg I make for them is fairly standard, with only the flavoring customized.

While I am not a big meat fan, I don't mind occasional turkey or chicken, maybe salmon or halibut, that's about it. No red meat, no other exotic meats. 

So, to satisfy my tastes, I make Scotch eggs my way: instead of ground turkey, I use falafel batter for the outer coating. And, sometimes, I substitute the boiled egg with par-cooked largish new baby potato. That, in short, is the Falafel Scotch Potato/Egg. 

Turkey Enveloped Scotch Egg

Ingredients
For the coating layer:
1 lb lean ground turkey
1 Tbsp tomato paste
1 Tbsp Bragg liquid aminos
1 tsp Shawarma spice mix
1 tsp Cajun spice mix
1 tsp celery seeds
½ tsp ground oregano
1 tsp demerara sugar

1 Tbsp oil

5 boiled eggs, peeled

Preparation

1. Combine the ingredients for the coating layer and mix well
2. Rub some oil in the palms and flatten a ball of meat mixture
3. Envelop the eggs with this seasoned meat mixture coating 
4. Bake in a 425°F oven for about 20 minutes; I prefer it well done rather than underdone so, I turn off the heat and leave it in the oven for an extra 5 minutes
5. Serve warm with salad or vegetable sides like green beans and peas and potatoes; my kids prefer it with pasta and sauce, or pasta salad with veggies

Falafel Scotch Potato

I try to keep the falafel batter envelop layer fairly thin for quick cooking; if the consistency of the batter is not just right, the outer layer will crumble easily. It has happened to me quite a few times - adding flour and baking powder per Bittman's recipe seems to work consistently well, especially if the batter is fairly thick to be able to shape.

Incidentally, veggie balls dipped in chickpea flour batter, called Bonda, is a favorite tea time snack in India. Any filling can be used, but, typically it is mashed potatoes, carrots, peas and onions. I remember "Egg Bonda" that a neighbor aunty used to make and share with me. Bonda is fried in oil. In that sense, this falafel wrapped baked eggs is much like the Egg Bonda from my younger days, only not as much oil involved.

Ingredients

1 to 1½ cups any standard falafel batter - I use soaked chickpeas ground, with added flavors like garlic, tomato paste, salt and cayenne pepper powder; Mark Bittman's recipe works well

a few par-cooked new baby potatoes 

a couple of boiled eggs

a tablespoon or so of oil

Preparation

1. Preheat the oven to 375°F
2. Envelop the boiled eggs and par-cooked potatoes with the falafel batter
3. Bake in the 375°F oven for about 10 to 15 minutes turning it around, and turning the pan around as needed, depending on your oven
4. Remove from heat, allow to rest before cutting open to serve

Roasted Kalettes or Flower Sprouts

Kalettes (or Flower Sprouts) is a hybrid vegetable gaining popularity, so, naturally, I had to try it.  We love Kale as well as Brussels Sprouts at home, so, what's not to like about Kalettes which are a result of natural hybridization of the two.

I went with a simple roast kalette dish here. Toss the kalettes with a touch of olive oil, salt, black pepper, plus some sliced red onions. Roast in a 425°F oven for about 8 to 10 minutes.

Both the kids at home loved kalettes prepared this way, so I'll be making it often as a quick vegetable side.

Another way I like it is to saute some onions, garlic, tomatoes in olive oil, toss in the washed kalettes,  a splash of stock, a dash of Shawarma spice powder, cover and cook till wilted and a bit tender. Enjoy as is, or with naan or roti.

Oatmeal Chocolate Rounds and Lemon Bars

I am not much of a desserts fan, as is probably obvious from the small number of desserts/sweets posts shared here. Cookies don't interest me at all, neither does cakes or pies.

Anyway, kids wanted to make something special for Santa so we can set it out the night before Christmas when Santa was scheduled to stop by.


Oatmeal chocolate rounds is really easy and there are many variations and names for it among the bakers of the world. This recipe here is tailored to make it easy for the resident 9 year old to make. I use a mini muffin pan to place the rounds to freeze - easier to handle this way. But, can place in a cookie sheet and freeze if preferred.

Ingredients
½ cup semi-sweet chocolate chips
¼ cup small marshmallows
2 Tbsp butter
2 Tbsp brown sugar
1 Tbsp molasses
¼ tsp cinnamon powder
⅛ tsp nutmeg powder
¼ tsp ginger powder

1 cup whole grain quick-cooking oats
¼ cup dry grated coconut

Preparation

1. In a double boiler, melt the chocolate, butter, and marshmallows
2. Add the flavoring ingredients, stir well, then add the oats and coconut and stir well till it comes together
3. Remove from heat; use a tablespoon and scoop out a heaping spoonful to make a round; and place each round in the depressions in the mini muffin pan
4. Leave the filled mini muffin pans in the freezer for 10 to 15 minutes; remove and serve; or save in an airtight container and store in a cool dry place

Lemon bars are fairly standard as well. I couldn't bring myself to add too much butter, so, added some oil instead. And, I made it extra lemony, slightly sour-sweet, which is the preferred flavor for the kids at home. It turned out fine for our tastes at least.

Ingredients
For the crust:
1 c flour
¼ cup demerara sugar
¼ cup butter
3 Tbsp neutral-flavored oil

For the filling:
½ cup lemon juice
½ cup brown sugar
2 eggs
2 Tbsp flour
¼ tsp baking powder

a few tablespoons of powdered sugar for dusting (optional)

Preparation

1. Pre-heat the oven to 350°F
2. Combine the crust ingredients to a uniformly crumby mixture and press down in an 8x8 baking dish and bake for about 12 to 15 minutes in the 350°F oven til lightly brown
3. Meanwhile, make the filling: beat the lemon juice sugar and eggs till a bit thick, for about 10 minutes; then, stir together the flour and baking powder, and add it to the beaten lemon-sugar-egg mixture
4. Pour the filling over the baked crust and bake in the 350°F oven for another 20 to 25 minutes
5. Remove from heat and allow to cool; the bars will firm up as they cool; dust with powdered sugar if preferred
6. Cut into small squares for serving

Eggplant, Beetroot and Tofu with Curry Leaves and Oregano

Some curry leaves, spring onions, and oregano leaves garnish this simple sauteed dish. The flavors are derived from southeast Asian cuisine - a bit of tamarind, dry red chilies, ginger and garam masala.

Ingredients
2 cups Eggplant, cubed
1 cup cooked Beets, cubed
2 cups Tofu, cubed

6 Curry leaves, some torn, some whole
1 Tbsp fresh oregano leaves (optional - I had it handy in the garden)
1 Tbsp chopped spring onions
4 dry red chilies, broken into small pieces
1 Tbsp grated ginger
1 Tbsp tamarind concentrate (sold as Sour Soup Mix in Asian stores)
2 Tbsp Bragg Liquid Aminos
1 Tbsp garam masala powder
1 tsp demerara sugar or jaggery or brown sugar
1 Tbsp chili oil
1 Tbsp sesame oil


Preparation

1. Heat the oils in a pan; add the broken chilies, grated ginger, torn curry leaves (reserving whole curry leaves for garnish)
2. Add the tofu, beets, and eggplant, saute to coat with oil, add the rest of the flavoring ingredients, add a splash of water, cover and cook till eggplant is done
3. Garnish and serve warm with rice

Indian Baby Eggplant in Rich Coffee Infused Sauce: Bhagare Baingan with a Twist

One of the things that gets me into the kitchen every day to cook for my family is the endless possibilities for combining flavors and spices and arriving at a dish that is tailored to our palates, and nourishes and satisfies us all.

That, and the opportunity to get a bit creative and take liberties with the recipes I grew up with, as well as incorporating ingredients from cuisines of the world for a fusion infusion.

Kathrikkai, Vazhuthananga, Badhanekayi, Vankaya, Baingan... so many names for this pretty purple fruit in India.

Bhagare Baingan is a dish packed with flavor, built layer by layer, involving a multi-step process that results in the slit-and-stuffed baby Indian eggplant floating in a rich aromatic gravy.

I do take shortcuts and use substitutions on and off. Why? Well, Why not? And, because I can. And because I am curious to see if any other combination gives me just as much satisfaction.

This time, I had a cup of brewed decaf espresso roast coffee ready and wanted to see how it affected the flavor of this delightful dish that I enjoy often in its traditional form.

Also, I skip the first step of frying the slit eggplant to par-cook before simmering in the sauce, and directly simmer the eggplant in the sauce.

Ingredients

For the Masala Paste:
2 Tbsp roasted peanuts
2 Tbsp grated coconut
1 Tbsp toasted sesame seeds
1 teaspoon toasted poppy seeds
1 Tbsp cumin powder
2 Tbsp Tamarind concentrate (sold as Sour Soup Mix in Asian stores)
1 Tbsp brown sugar
1 teaspoon hot chili powder
1 teaspoon neutral-flavored oil
½ teaspoon salt

Veggies:
About 8 small baby Indian eggplants

Curry sauce:
1 cup (8 oz.) brewed decaf espresso roast coffee (or any dark, unflavored coffee, caffeinated or not)
¼ cup vegetable stock
¼ cup mirepoix - finely chopped celery, onions, garlic
1 Tbsp tomato paste
1 Tbsp ginger-garlic paste
1 Tbsp neutral-flavored oil (or ghee, if handy)
salt to taste

Garnish Finish:
½ teaspoon cumin seeds
½ teaspoon fennel seeds
¼ teaspoon nigella seeds
2 dry red chilies, broken to pieces
a handful of fresh curry leaves

Preparation

1. Masala Paste: Grind the Masala paste ingredients and keep handy
2. Slit-and-Stuff Eggplant: Just like for the Indian baby eggplant curry, slit the eggplant and stuff it with the Masala paste; there will be plenty of Masala paste, so reserve the remaining for the curry sauce
3. Curry Sauce: In a pan, heat some oil or ghee; add the mirepoix, saute; then add the ginger garlic paste and tomato paste, a dash of salt and saute some more; add the remaining Masala paste left over from stuffing the eggplant, saute a bit more
4. Simmer: Add in the coffee, stock, stir to incorporate; and place the slit-and-stuffed eggplants in the sauce, turn the heat to low, cover and allow to simmer; turn the eggplant every 5 minutes or so to cook all sides evenly, checking to make sure the sauce is not too dry (add water as needed); turn off heat when done
5. Garnish: heat oil or ghee in a small pan, when the oil shimmers, add all the ingredients listed for the Garnish finish; wait till cumin seeds pop and curry leaves turn a bit crisp; remove from heat and pour over the finished eggplant curry
6. Serve with warm basmati rice or naan or roti

Brown Lentils, Pearl Barley, and Pearl Millet Dosai

What's not to love about flatbreads, right? It is a perfect universal food - for soaking up delicious dips and curries and chutneys; for loading up with veggies and wrapping up for easy consumption; for relishing the simple earthy goodness.

Dosai, a south Indian flat bread, is traditionally made from rice and urad dal. I have taken liberties with it making variations such as Brown Rice Dosai, Soy Bean Dosai, Adai Dosai Waffles, while relishing the simple and sumptuous traditional Mysore Masala Dosai, Adai Dosai, and Onion Rava.

Of course, there's the Ragi Dosai, (ragi is finger millet), which by itself is lovely for its rich color and flavor. But, this time, I went with a combination of brown lentils, pearl barley and pearl millet to make the dosai batter.

Dosai batter is typically allowed to naturally ferment before it is ready for cooking in the griddle into flat breads, crispy or spongy. To help it along, I add a dollop of home-fed, home-grown starter.

Grape Starter: A few grapes from the garden tossed into a mix of flour and water has been doing the magic for us. Wild yeast abounds in late summer early fall and it seemed like a great way to keep a bit of it to last us through the winter. So, since late summer this year, we have fed the starter and kept it going, in between periods of leaving it dormant in the fridge.

Using this grape sour dough starter to ferment the dosai, idli, injera batters adds a pleasantly sour taste and surprisingly quick results for fermentation.

Ingredients
¼ cup pearl millet
½ cup pearl barley
¼ cup brown lentils
¼ cup moong dal
¼ cup urad dal
1½ cups short grain brown rice
1 tablespoon fenugreek seeds
1 tablespoon grape sour dough starter

Combine all the ingredients except for the starter; soak overnight; grind to a smooth fine batter; add in the starter, cover and leave in a warm place for a few hours, or overnight. Stir every few hours to see if it is fermented to your liking. I like it bubbly and sour.

Salt the batter before making crepe or pancake like dosai on the griddle. Add finely diced onions, grated carrots, chopped chilies, chopped cilantro, even chopped kale to boost the dosai.

Enjoy with chutneys, sambar, curries.

Sage & Thyme Garlic Lemon Chicken with Carrots and Potatoes

With the tight workday schedule, slow cooker is such a boon for me to get warm and flavorful meal ready on weeknights with minimal effort and a bit of planning-ahead.

Boneless, skinless chicken breast was marinated for about 2 hours one evening after I came back from work. Marinade: some white vinegar and Bragg liquid aminos. After finishing the evening's meal and clearing away the dishes, reading to the kids and tucking them in bed, I get to start on the next day's dinner.

Ingredients
1 boneless skinless chicken breast
1 tsp sage
1 tsp thyme
½ cup mirepoix chopped
half a lemon, cut into wedges
1 Tbsp oil
Potatoes & Carrots OR Butternut Squash & Taro Root, chunky-cut
salt to taste
2 to 3 cups chicken stock/broth as needed

1. Heat a cast-iron skillet, add some oil and allow it to heat up as well; toss in some sage, thyme, a dash of salt, and mirepoix  (chopped celery, onions, carrots, garlic); sauté
2. Add the marinated chicken breast, allow to brown on one side, flip and turn off heat and allow the chicken to sit in the hot cast iron skillet till the veggies and the slow cooker are prepped.
3. Add enough stock to the slow cooker that will immerse the chicken completely and turn it on
4. Chop carrots and potatoes into chunks; or, for an amazing combination of flavors, chop butternut squash and taro root instead
5. Place the chicken in the slow cooker, add the chopped veggies, lemon wedges, make sure there is enough stock to immerse the chicken, and leave the slow cooker on at low heat setting overnight
6. Check for doneness next morning - if the chicken is cooked, can turn off heat and let it sit till dinner time; toss in some frozen peas if preferred
7. Warm and serve with brown basmati rice or freekeh pilaf.