Quinoa-Stuffed Scallop Squash

We are fortunate that within walking distance, there's an international farmer's market that is open on Sundays June through October. "International" because farmers/growers and vendors of Russian, Mexican, Hmong and Mien origin offer vegetables unique to their culture and ideally suited for their traditional dishes. Besides the fresh produce, there's usually music from various countries. A unicycle-riding bagpiper is a fixture as well - kids love to watch him perform - especially when he arranges to do a "flaming" bagpipe performance.

Anyway, I usually pick up veggies at random, whatever catches my fancy, and then decide how I am going to use them after safely settling them in my kitchen.

The scallop (aka patty pan) squashes were lovely. I couldn't resist. At 4 for a dollar, it felt like a steal.

Stuffed veggies are always fun. Stuffed peppers is a favorite. So, I decided to make stuffed scallop squash again. This time, the filling is veggie-loaded quinoa.

Ingredients
4 to 6 scallop squash

For the stuffing:
1 cup cooked quinoa
½ cup chopped colorful bell peppers
½ cup chopped green or red cabbage
½ red or yellow onion, diced finely
1 serrano chili chopped finely (optional)
salt to taste
1 Tbsp canola oil

Preparation

1. Cut an opening at the stem part, save the top, and scoop the innards out of the scallop squash, leaving a fairly thick layer of flesh inside
2. Steam or simmer the scallop squash (top as well) in salted boiling water for a few minutes till tender, and plunge in ice/cold water to prevent over-cooking, and to preserve its shape.
3. Meanwhile, heat the oil in a pan, saute the onions, chilies and bell peppers, add the the cabbage, then the quinoa and cook till veggies are wilted a bit and yet still crunchy; adjust salt and herbs or other flavors to taste
4. Scoop the quinoa mixture into the scallop squash, garnish with herbs and serve warm or at room temperature. I went with mint and fennel and some rosemary from my garden for garnish as those were the herbs I used for flavoring the quinoa as well, so carried over the same; but, even cilantro or parsley will be fine

Kale & Cabbage Stuffed Chicken Breast

This is not very different from the usual stuffed chicken breast recipes, like Mustard Leaves + Bergenost Cheese Stuffed Chicken.

We've moved away from frozen boneless skinless chicken breasts for the last year or so. Since the switch to free range chicken breasts available at the local market, we have also consciously reduced the chicken consumption - being the only preferred meat for home cooking.

So, any occasion we do cook chicken, which is probably once or twice a month, I try to make it worthwhile; and stuffed chicken is one such much-relished meal for the other half.

Pound the chicken breast to make a thin flat layer. Add the filling and roll or fold it and pin it together with a few toothpicks to hold the stuffing securely inside while the chicken cooks.

The filling this time turned out wonderful, and I reserved some as a warm side as well: Sauteed kale and cabbage bound together with leftover mashed potatoes and a bit of jalapeno jack and smoked gouda.

Cook on a cast iron skillet till fully done. It is a bit tricky to measure the inside chicken temperature as one can't be sure of one is measuring the temperature of the filling or the actual chicken breast, but, trial and error works, and when in doubt, I overcook. The mildly charred outside adds a layer of flavor.

Remove all the toothpicks before serving. Serve with  a simple tomato-red-pepper sauce

Crock-pot Green and Red Cabbage Rolls in Sauce

Cabbage rolls are quick and easy to make in a steamer or pan. But sometimes, just the sheer joy of starting it early and having it ready hours later makes me turn to the electrical crock pot for this.

Red cabbage leaves are notoriously crispy and not pliable to facilitate easy rolling. Use slightly old red cabbage that feels wilted a bit, yet good for consumption. Outer leaves with thick ridges don't work as well, of course. Also, I prefer to par cook it in the microwave with some water to make it softer and easier to roll up.

For a quick filling, ready-made frozen veggie patties are perfect. Either TJ's Pizza Veggie Burger patties or Black Bean Chipotle patties are the current favorites at home. Simply cook the patties, crumble them to make the filling.

Start some tomato sauce with corn and onion cooking in a crock pot. Assemble the cabbage rolls: simply fill a layer of cabbage large enough to make a roll, roll like a burrito wrap or dolma, place gently in the crock pot with the sauce. Cover and cook for  5 to 6 hours till desired doneness. I start this in the morning before going to work, and it is ready for dinner that evening.

Vegan Pork Slices

Not that I'd know what pork should taste like, but, thịt miệng đại loạn, sold as Vegan Pork Slices, tastes just like the  flavored soy product that it is - but, quite delicious with a good texture. It is easy to make - just soak in hot water for a few minutes and then cook it up with some vegetables,  and maybe some sauce, if preferred.

One of my favorite ways to flavor it is with fiery hot Nihari masala:
Dry roast
1 Tbsp cumin seeds
5 cloves
5 green cardamom,
1 black cardamom
2-inch stick cinnamon
2 bay leaves
1 tsp fennel seeds
¼ tsp ground nutmeg (optional)

1 Tbsp black peppercorns
8 dry red chillies (fewer if preferred)
½ tsp poppy seeds

Cool a bit and grind to a fine powder. Store in an air-tight container and use as needed.

Preparation

1. Steep 1 cup of dry vegan pork slices in hot water 
2. Meanwhile slice some onions; cut a wedge of green cabbage into big chunks; slit some green chilies and slice some green bell peppers
3. Heat a tablespoon of sesame oil in a pan, add some crushed garlic and grated ginger, then the onions, green bell pepper, and chilies; saute
4. Then add the cabbage and the softened vegan pork slices, some salt, and some Nihari masala powder - taste and adjust the flavoring, adding a little of the Nihari masala at a time
5. Stir well, cover, and allow the cabbage to wilt in its own water
6. Off heat, garnish with cilantro
7. Serve warm with roti or hot brown rice

Cabbage & Zucchini Slaw with Spicy Citrus Dressing

Until a few years ago, when I stared this food blog, I hadn't bother to ponder on the origins of some of the culinary terms, especially the names of some of the common dishes enjoyed today. One of the first ones that stuck in my head is this: colis → koolsalade → koolsla → cold slaw → cole slaw, nicely summed up in See The Globe.

Cabbage salad, cabbage borscht, home-made sauerkraut, home-made baechu kimchi, cabbage paruppusili, cabbage arachu vitta sambar, cabbage koottu, cabbage molagoottal, cabbage coconut-chili poduthuval... this antioxidant-rich, nutrients-packed, fiber-filled vegetable is consumed in many forms in our house.

As I was debating posting yet another cabbage salad recipe, it occurred to me that this Spicy Citrus dressing thrown together on a whim yearns to be shared. Especially with its crisp and crunchy freshness and zesty orange flavor, the salad definitely has earned its own post.

Ingredients
1 cup julienned or shredded zucchini and carrots, combined
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 jalapeno, seeded and julienned or slivered thin (optional)
1 tsp orange zest for garnish (optional)

Spicy Orange-Citrus Dressing:
2 Tbsp freshly squeezed orange juice
½ Tbsp orange zest
½ Tbsp blue Agave syrup/nectar
½ Tbsp crushed red pepper flakes (less if preferred)
½ Tbsp all-natural creamy peanut butter
½ Tbsp pomegranate red wine vinegar
½ Tbsp distilled white vinegar
½ Tbsp Bragg™ Liquid Aminos
½ Tbsp pure Chinese-style sesame seed oil

Combine the dressing ingredients and whisk to a thick consistency. Pour over the veggies. Marinate for at least 15 minutes before serving, longer the better. Serve chilled or at room temperature.

Red Cabbage Salad with Peanut Chicken

Red cabbage with its antioxidants and crunch makes a great salad on its own or in combination with crisp lettuce and carrots. Here, Red Cabbage is the main item, topped with peanutty chicken for a filling meal. Prepare the red cabbage salad a day ahead and let it develop flavor before enjoying.

The dressing is what makes this salad interesting for me - easy to remember because it is just a teaspoon of each; and even though it looks like there are a lot of ingredients, it comes together easily. Plus, of course, a well-stocked set of staple condiments and herbs and spices and oils and vinegars come in handy...

Sweet-Spicy Chili Dressing:
1 tsp red wine vinegar
1 tsp sambal oelek
1 tsp stone-ground brown mustard
1 tsp mirin
1 tsp blue agave nectar
1 tsp sesame oil
1 tsp soy sauce
1 tsp crushed dry red chilies (optional)

Combine the dressing ingredients and toss with shredded red cabbage. About half medium red cabbage, approximately about 3 packed cups of shredded cabbage, drenched with the dressing yield from the above makes it perfect for me. As always, use as much or as little dressing as preferred.

Peanut chicken is a favorite salad topper, much like curried chicken or grilled lemon chicken. Simply pan cook a couple of marinated chicken tenders, cut them up, and toss with peanut sauce.

Peanut Sauce:
1 Tbsp peanut butter
1 Tbsp rice wine vinegar
2 tsp sambal oelek (less if preferred)

2 tsp agave nectar
1 tsp light low-sodium soy sauce
water as needed to make the sauce to desired consistency

Paruppusili: Warm Vegetable Salad with Lentils

Growing up on staple South Indian vegetarian cuisine - vegetables and legumes and grams along with rice and yogurt and a variety of pickles - I find that these still offer the comfort of sumptuous yet quick-fix meals.

Over the last decade, rather than white rice, I opt for quinoa or brown Basmati rice, sometimes millet or barley, with barley being more of a soup additive by preference than a rice alternative.

Combining vegetables with lentils for the protein boost is one of my favorite side dish or starter, if not the main course. The classic example is the Paruppusili dishes I make on and off and can't have enough of.

Just about any vegetable lends itself to this method of presentation, except the squashes (summer and winter) and  bittergourd and beets and greens, according to my mom. And, Kovakkai/Tindora Paruppusili used to be a very special treat during season.

Of course, I beg to differ... Beets+Potatoes Paruppusili is quite delicious with a unique combination of textures and tastes. And there is nothing like the crunch and nutrition of Kale Paruppusili.

The typical method is to soak the toor dal with some cumin and  dry red chilies and then grind it into a coarse paste, steam it, then pan fry it before tossing it with the cooked vegetables. Seems elaborate, but after arriving at some short-cuts and alternatives over the years, this is something I enjoy making on and off.

An alternative to the typical paruppusili is to roast and coarse-grind lentils and stir it into to finish the cooking vegetables:

Simply toast some Urad dal and chana dal till golden brown, along with some dry red chilies, asafoetida and cumin seeds and grind it in a spice-grinder to a coarse powder. Toss in some roasted peanuts, if preferred, while grinding.

I start with tempering for these dishes first - heat a tablespoon of oil in a pan, when it is shimmering add mustard seeds and when they pop add some curry leaves if available, then add the chopped vegetable, a pinch of salt and water as needed to cook the vegetables. Finish off the dish by stirring in the ground dal mixture. And for want of a better word, since 'paruppu' means lentils/dals, I still call this style of dish as Paruppusili.

Chayote Squash, Carrots and Cabbage Paruppusili

Leeks and Red Cabbage Kofta in Red Pepper, Beets, Chipotle Sauce

The title says it all. This is another kofta recipe, this time, in keeping with my signature fusion cuisine, the sauce is made with Chipotle in Adobo Sauce, Roasted Red Bell Peppers and Beets, along with a few staples for Indian curries. I love the rich, deep red color that these ingredients lend to the sauce, not to mention the unique taste and the antioxidants.

The koftas were made a bit differently this time, from my other kofta recipes. No special reason for making it this way, other than to experiment and bring together ingredients from other cuisines and how they work together. If deep-frying is not an option, then, the koftas can be baked in a 450°F oven (I use the smaller toaster oven for this) till done.

Of course, I don't always include every detail, but, when using leeks, it is preferable to wash it a few times and make sure all the grit in between the layers are gone. Also, I don't measure exactly - I keep adding a little of this and a little of that till it feels right, so, for the koftas below, the measurements are approximate at best.

Ingredients
For the Kofta:
1 cup finely chopped red cabbage
¼ cup finely chopped leeks
2 Tbsp chickpea flour
2 Tbsp rice flour
2 Tbsp dry fine-grain cous-cous
1 Tbsp nutritional yeast (optional)
1 tsp salt
water as needed

oil for deep frying

For the Beets, Roasted Red Bell Pepper, Chipotle sauce:
2 Tbsp Chipotle in Adobo sauce
about 12 oz of roasted red bell peppers
¼ cup of diced or grated beets
1 cup tomato sauce
1 Tbsp grated ginger
1 Tbsp minced garlic
1 tsp cumin powder
1 tsp coriander powder
1 Tbsp Garam Masala powder
1 Tbsp brown sugar (more or less)
salt to taste
water as needed
1 cup plain non-fat yogurt, beaten to be smooth

Preparation

1. Combine the dry ingredients for kofta, adding a little water at a time to form a thick dough that can be shaped into balls; set aside for 5 to 10 minutes while getting the sauce ingredients ready; meanwhile, heat some oil in a pan for deep frying
2. Combine all the ingredients for the sauce, except yogurt and water, and blend into a smooth paste
3. Heat a tablespoon of oil in a pan, add the sauce paste, saute a bit, then add about a cup of water, turn heat to medium low and allow to simmer for a while
4. While sauce is simmering, fry the shaped kofta balls a few at a time over medium heat so as not to brown the outsides too fast with the insides still uncooked; I usually test the oil temperature by frying one kofta first as I don't really measure the oil temperature, and figure out how long it takes for it to be cooked through
5. When the sauce has thickened and reduced a bit, taste and adjust flavors, turn off heat, allow to cool for about 5 minutes before adding the beaten yogurt
6. Add the beaten yogurt, toss in the koftas and let them sit and absorb the flavors of the sauce for another 5 to 10 minutes; the longer the koftas soak the softer and tastier they get, but too long and they will fall apart easily
7. Garnish with cilantro, spring onions, and a sprinkling of dry dill weed
8. Serve warm with brown basmati rice or naan or rotis

Nesting Taklia Chicken

Couldn't resist throwing in the "nesting" part for the title, what with Spring in the air, birds tweeting everywhere, nests abound around this time of the year... plus the chicken :)

Taklia is one of the wet spice pastes I like to make on and off, thanks to Greg & Lucy Malouf's cookbook, Moorish, a birthday present way back in 2008. I do take epicurean licences and end up with something tailored to my taste in-the-spirit-of the original recipe, so, this Taklia I share here might not be authentic. But, since I am all about Fusion Cuisine, it works out all right.

A plateful of delicious vegetables flavored with Taklia was a satisfactry meal for me, whereas D got the Nesting Taklia Chicken: cooked chicken pieces drenched and smothered with Taklia, resting on a bed of pan-fried noodles and sauteed onions forming the nest.

I was a bit liberal with olive oil and so the Taklia spice paste felt a little greasy when tossed with the lightly steamed vegetables, but, the aroma of coriander and garlic blooming in the oil is absolutely irresistible.

Typically, taklia is added at the end to give a burst of flavor and aroma to the dish, but, can be used as a flavor layer while building sauces and stews.

Ingredients
For Taklia:
4 Tbsp finely chopped garlic
2 Tbsp coriander powder
½ tsp salt
½ tsp brown sugar (optional)
4 Tbsp finely chopped fresh cilantro/coriander leaves

1 to 2 Tbsp olive oil (as needed)

Sautéed onions - as much as preferred (optional)

Chicken: breast or thigh pieces chopped into chunks, marinated for 10 mins in lemon juice and oil

Vegetables: Red and green cabbage, Italian green beans, Lima beans, carrots, cauliflower florets

Nest: Chuka Soba noodles, cooked, drained and pan-fried till lightly crunchy

Garnish: Scallions and Cilantro, plus extra Taklia if preferred


Preparation

1. Taklia: Heat oil in a shallow pan, add the garlic and coriander powder and sauté till aromatic; stir in the chopped cilantro leaves and the rest of the ingredients if using; allow to cool if storing for later use; can refrigerate for up to 2 months; use as a condiment or the base flavoring for curries and tagines
2. Cook the chicken till done, stir in as much Taklia as preferred
3. Cook the vegetables with a pinch of salt if preferred, stir in Taklia for flavoring
4. Nesting Taklia Chicken Assembly: Spread a layer of noodles at the bottom, add a layer of sauteed onions, chicken pieces on top, a dollop of Taklia for extra flavoring, garnish and serve warm or at room temperature

Chicken and Red Cabbage

Red cabbage is packed with nutrients and dietary antioxidant, plus has a rich flavor compared to regular green cabbage. Asian Cabbage Salad and Red Cabbage with Mock Kibbeh are a couple of ways we enjoy this vegetable.

In this recipe, chicken is browned and cooked part-way first, then smothered in shredded red cabbage and cooked through with some red wine and spices. For extra rich flavor, I decided to relax my self-imposed restriction on butter, but substitute any favorite oil or butter if preferred. The chicken makes a great leftover for sandwiches and soups.

Ingredients
2 boneless skinless chicken breasts
1 medium head of red cabbage, shredded (about 4 or 5 cups)
1 small red onion cut into rings (optional)
½ cup Cabernet Sauvignon
2 tsp gin (optional)
1 to 2 Tbsp butter
salt to taste

marinade: red wine vinegar, soy sauce, brown sugar

spices/herbs:
2 Tbsp chopped fresh rosemary
1 small bay leaf, crushed
1 tsp cayenne pepper (optional)

Preparation

1. Cut the chicken breasts into even-sized pieces for uniform cooking, and marinate in the marinade for 30 minutes up to overnight (in the fridge)
2. Heat butter in a pan, sauté the onions if using, brown the chicken on both sides
3. Add the shredded red cabbage, wine, a light sprinkling of salt, herbs and spices, cover and cook till chicken is done; stir in gin if using
4. Garnish with spring onions or other fresh herbs and serve warm

Oats Encrusted Chicken with Wild Rice

Boneless skinless chicken breasts seem easy to cook and they make a lean yet protein-rich meal, plus it happens to be D's favorite. Along with a vegetable side and some sort of carb, this seems like a nice meal option.

Start the wild rice in the rice cooker. Marinate the chicken breast pieces for about 10-15 minutes, while assembling and cooking the side, which in this presentation happens to be cabbage. I like to cut the chicken breasts into 1 inch thick strips so they cook faster. Press into rolled oats, and bake in a 400°F oven for about 20 minutes. All three items are done within 30-40 minutes if cooked in parallel.

This cabbage side is one of the staples in my kitchen: coarsely chop a variety of cabbages (I used Napa, red and green cabbage), some carrots, celery, and maybe onion if preferred. Heat a teaspoon of vegetable oil in a pan, throw in the chopped veggies, cover and allow the cabbage to cook a bit in its own water just for a few minutes so it is crunchy yet not too raw. Off heat sprinkle some allspice or nutmeg, add some salt or low-sodium soy sauce to taste. Stir well before serving.

Drizzle the cooked chicken pieces with a quick vinaigrette for extra moisture and flavor. Here I used my favorite Agave Nectar and Ginger Vinaigrette.

Ingredients
1 cup rolled oats
2 boneless skinless chicken breasts, cut into 1-inch thick pieces
seasoning salt
1 Tbsp oil

Marinade:
red wine vinegar, aka miso (or salt), lemon juice, agave nectar

Preparation

1. Marinate the chicken pieces in the marinade for about 10-15 minutes, longer if preferred
2. Pre-heat the oven to 400°F; In a shallow bowl mix the oats and seasoning salt; Keep a greased cookie sheet or roasting pan handy
3. Press the chicken pieces into the oats to coat it, and place in the greased roasting pan
4. Bake in a 400°F oven for about 20 minutes; thicker/larger pieces will take longer, of course
5. Check the internal temperature of the largest piece; if it reads about 165°F to 170°F I consider it done
6. Remove from oven, allow to rest for a few minutes, drizzle with sauce or vinaigrette, serve warm with cooked seasoned wild rice and cabbage side

Sauerkraut or Choucroute

Vegetable fermentation is not a recent phenomenon. Age-old techniques have survived, with perhaps some help from modern equipment. And the benefits of (properly) fermented vegetables is well-documented.

Some of the store-bought sauerkraut I tried for the first time a decade ago did not appeal to me and I had written off sauerkraut from my diet. Until Sandor Ellix Katz's Wild Fermentation came into my hands. (Thanks Mom!)

After making crock after crock of sauerkraut at home over the last year or so, we've hit upon a recipe we like - especially my five-year-old daughter, who sometimes asks for this "pickled cabbage" for breakfast! We just add a sprinkling of dill weed for the low salt version.

I still remember the huge 'jaadi' (large ceramic crock/container/wide-mouthed jar) full of tiny tender baby mangoes swimming in brine and fermenting, developing the characteristic sourness before some were scooped out for making "Kadugu Maangaa Oorugai" by my mom.

About 4 weeks is all it takes to get a crock of sauerkraut ready, the longer the better. And as we eat just a couple of tablespoons at a time, it lasts a while.

We don't make it back-to-back and have it every day religiously, but, between regular dose of Kimchi and Sauerkraut, it feels like the body is getting something good for absolutely no effort - Nature does the real work.

The picture doesn't do justice to its many virtues. The green bits are dill.



Low salt version is what I like - the more the salt the slower the fermentation and sourer the result. But, too much salt doesn't allow the good microorganisms to grow.

A jar that fits into the crock, filled with water, helps weight the cabbage down so it doesn't float to the top and get moldy due to exposure to air.

No strict measurements needed - simply sprinkle salt on each layer of shredded cabbage as we chop and pack it into the crock. Press down hard and add some weight - a container or zipper lock bag filled with water. If not enough water comes out of the cabbage within a day or so, add some salt water to keep the chopped cabbage immersed. Keep the weight on and leave it to ferment. Check every couple of days.

By about 4 weeks it is ready to be enjoyed. The sauerkraut "juice" is incredibly delicious and is a wonderful digestive tonic.

In winters, I leave the crock out and let the cabbage continue to ferment after the 4 weeks while we take a bit each day. It can be refrigerated if preferred.

The crunch of the cabbage thanks to the salt, the sourness due to acidity, plus the dill and salt has made this a favorite in our home.

Wilted Spinach Sandwich, Cabbage Paruppusili, Spicy Chicken

While the combination of Wilted Spinach Sandwich, Cabbage Paruppusili, and Spicy Chicken probably sounds odd, the meal was anything but.

Sometimes leftovers make a wonderful dinner platter. Small amounts of Cabbage Paruppusili and Spicy Chicken chunks in tomato-based gravy leftover from a weekend lunch made a simple yet filling meal that night, with a quick sandwich to round it out.

Wilted Spinach Sandwich

1. Wilt some baby spinach in olive oil, splash some pomegranate red wine vinegar off heat, toss in some feta and capers, allow to marinate till ready to serve.
2. With kids around, String Cheese (Mozzarella sticks) is always handy. I like to cut up the string cheese into smaller chunks and microwave them for about 30 - 35 seconds (depending on the microwave power level) so it melts an stars browning at the edges. Makes a perfect cheese layer for sandwiches. (can use any favorite cheese or leave it out)
3. When ready, toast the bread slices, squeeze out excess liquid from the marinated spinach, add the melted cheese, serve right away

Cabbage Paruppusili: The recipe is the same as any other paruppusili like Green Beans Paruppusili - substitute cabbage for green beans.

Spicy Chicken:

1. Make a paste of onions, tomatoes, garlic, ginger, dry red chilies
2. Pre-heat the oven to 400°F
3. Marinate the chicken chunks in the masala paste for about 10 minutes (longer if desired)
4. Combine the chicken chunks and the masala paste, some salt, brown sugar, and some Frank's Red Hot™ sauce and bake in 400°F oven for about 25 minutes or until chicken is cooked through

Beans and Rice, Potatoes, and Steamed Cabbage

As unimaginative as Beans and Rice, Potatoes, and Steamed Cabbage sounds, it represents a comfort meal at home. Since we don't eat out much, I like to present "dinner plates" with portioned out variety of menu items. Not only does it help me keep track of what I eat, it also provides a nice gauge for D and the kids, not to mention a nice presentation.

Food Court eateries aren't quite gourmet usually, but, certain menus there satisfy certain moods for me. One such pick I default to when I find myself in a Food Court at lunch time is this combination of Beans and Rice, Potatoes, and Steamed Cabbage+Carrots, topped with some chili sauce. This almost always turns out greasier than I like, but very filling.

The recipe here is nothing exciting: cook the favorite beans and rice together with seasoning, pan-fry some par-boiled and sliced potatoes with onions, steam some green cabbage and julienned carrots. All this can be done in parallel, leading to a quick yet sumptuous meal.

I like black beans and basmati rice for this, but, kidney beans with long grain rice would be good too. Typically, over weekends, I steam some potatoes in the steamer that comes with the rice cooker and store it in the fridge/freezer for later use so it is handy.

For this presentation, I like the rice and beans to be fairly dry, not runny like I prefer the Red Beans and Rice dish. Garnish with cilantro and serve warm.

Cabbage Kofta in Creamy Chard Sauce

Koftas are fried balls, usually made with minced meat, but can be made with just about any vegetable as well. They are typically served in a rich creamy sauce.

I prefer vegetable or paneer koftas. And the sauce can be tomato-based, cream-based or even made with favorite greens or other vegetables. I like the cilantro-jalapeño sauce as much as this silverbeet/chards sauce.

Koftas usually don't involve bread slices - just flour like chickpea, rice, all-purpose, corn. I had some heels of bread slices to use up so they came in handy here. As I often mention, à la Owl in Tearwater Tea, the heels - the end-slices of sliced bread loaves - ignored and discarded usually, have my sympathies. Which is precisely why I like to use them for binding, even for making breadcrumbs and croutons.



Spinach would be a good alternative, but, I had harvested the rainbow chards from my home garden and wanted to use it up. This Cabbage Kofta in Creamy Chard Sauce can be served with plain hot basmati rice, or with roti or naan or bathura or even pooris.



Ingredients
For the Kofta:
1 cup packed finely chopped cabbage
2 or 3 bread slices
seasoning salt/spices/salt to taste
water as needed
oil for frying

For the Sauce:
As much chards as in picture, chopped finely (more if preferred)
3-4 cloves of garlic
1 small onion, diced finely
1 Tbsp finely grated ginger
4-6 pickled jalapeno rings (or green chilies, to taste)
spices: cumin powder, coriander powder (optional, to taste)
2 Tbsp lemon juice
1 Tbsp brown sugar
1 Tbsp canola oil
optional: Half-and-half -OR- Evaporated milk for a creamier texture

Preparation

1. Cabbage Kofta: Combine the kofta ingredients with just enough water to make a dough that can be shaped into balls; deep fry till cooked through on the inside, drain and keep warm
2. Sauce: Heat the oil in a pan and sauté the onions, ginger and garlic; toss in the chopped chards, some salt, spices, and a few tablespoons of water, cover and allow to simmer and wilt till mushy
3. Combine the cooked chards with the chilies or jalapeno rings in a blender and grind to a smooth sauce, return to pan and simmer some more, adjusting flavors with lemon juice and brown sugar; stir in evaporated milk or half-and-half for creamier texture at the end
4. Toss in the koftas with the sauce before serving

Spinach & Napa Cabbage Eggless Croquettes

Vegetable croquettes with dipping sauce or chutney can be a wonderful appetizer or snack. Typically, potatoes and carrots are mashed with some spices and binding agent (usually eggs), possibly breadcrumbs for crisp crunchy skin, and deep fried.

This recipe uses home-garden veggies: spinach, spring onions, and radish; plus some Napa cabbage and carrots; no eggs, just heels of bread loaves, rice flour, and water for binding.



As I often mention, à la Owl in Tearwater Tea, the heels - the end-slices of sliced bread loaves - loathed and discarded cruelly by one and all, have a sad fate indeed. Which is precisely why I like to use them for binding, even for making breadcrumbs and croutons.

For a quick Father's Day snack, I served these vegetable croquettes with fresh home-garden mint chutney.

Ingredients
1 cup finely chopped Napa cabbage
½ cup finely grated carrots
1 cup chopped fresh spinach leaves
optional: finely grated radish and chopped radish greens
2 or 3 end slices of bread loaf
¼ cup rice flour (more or less)
1 Tbsp smoked ground paprika
1 Tbsp ground black pepper
1 Tbsp coriander powder (optional)
salt to taste
water as needed (a Tbsp at a time)

Canola oil for deep frying

Preparation

1. Combine the ingredients and knead to a soft dough that can be shaped into small logs
2. Deep fry in oil till golden brown and cooked through on the inside

Mint Chutney

2 cups fresh mint leaves
¼ cup pickled jalapeno rings (less if preferred), with a bit of the vinegar it is pickled in

Combine the ingredients and blend till smooth, adding a little water if needed. Serve fresh.

Vegetable Manchurian

Indian-Chinese food came into my life several years ago, in India, with the most popular Gobi Manchurian, which is Cauliflower fritters in a sweet-sour-hot-ish sauce.

While "Manchurian" seems misleading, the dish happens to combine the basic Chinese sweet-and-sour sauce with some Indian spices to present an incredibly delectable meal. The staple meats of Chinese cuisine like pork and beef are not as all-encompassing in India, so, vegetables seem like a great alternative, and the sauce works great with any kind of vegetable fritters.

And fusion cuisine being my signature, this dish is one of the quick-and-easy weeknight meals we relish. This not much different from the Gobi Manchurian or Chicken Manchurian recipe. I just happened to have a smallish bit of red/purple cabbage, a couple of potatoes and a zucchini that needed to be used up and wanted to do something creative with them in combination. That's how this dish came about. Any favorite combination of vegetables would work fine, I'm sure.

Grate the raw potatoes, finely shred the cabbage and zucchini, toss them with some flour and water to bind, deep fry and drain the fritters, then toss them in with the sauce. As always, I vary the sauce proportions to taste depending on my mood. Here, I used approximately the Gobi Manchurian sauce, but instead of condensed tomato soup/sauce and sweet chili sauce, I used organic tomato ketchup.

Ingredients
2 medium potatoes, finely grated
1 cup finely shredded red cabbage
1 medium zucchini, finely grated

Seasoned flour coating:
½ cup corn starch
½ cup rice flour
1 tsp salt
2 tsp cayenne pepper
1 tsp cumin powder
2 tsp coriander powder

canola oil or other preferred oil for frying

for the sauce:
1 Tbsp sesame oil or peanut oil
2 Tbsp ginger, finely grated
4-6 cloves of garlic, finely minced
4-6 green chilies, chopped finely
1 medium onion sliced thin
1 small red bell pepper, chopped
1 small green bell pepper, chopped
¼ cup light soy sauce
½ cup tomato ketchup
2-3 Tbsp plain white vinegar
2-3 Tbsp red chili powder (or cayenne pepper powder)
1 cup water

Garnish: spring onions, or chives, cilantro

Preparation

1. Sauce: heat the oil in a saucepan, throw in the ginger and garlic, sauté a bit, then add the rest of the ingredients and allow to simmer on medium low heat; taste and adjust flavors; if preferred, add a handful of red cabbage to the sauce; use corn starch to thicken the sauce if needed
2. Squeeze out extra water from the grated vegetables, add the seasoned flour coating plus water, a little at a time, to form a sort of powdery batter that can be formed into small balls about an inch or so in diameter, without falling apart
3. Deep fry, drain on paper towel to remove excess oil
4. Toss the fritters with the sauce, allow to simmer for about 5 minutes, and allow to sit and develop for 10 minutes or so before serving
5. Garnish with fresh chives or spring onions, even cilantro, and serve warm with hot jasmine rice

Fresh Spring Rolls with Rutabaga, Turnip, Zucchini filling

Thanks to a wide array of ready-made wrappers, making spring rolls seems like something my 4 year-old sous chef can handle easily these days. Wonderful as an afternoon snack washed down with green tea, or as an appetizer, spring rolls have become a staple at home, nothing to be excited about.

Some weekends, I just make a big batch in the morning, along with dipping sauces, and arrange it on the table like hors d'oeuvres to be munched on and off as we go about our business. On such days, typically, we end up not having any major meals as the spring rolls turn out very satisfying.

As I was sorting through my posts, I realized I haven't shared a recipe for fresh spring rolls, just a version of deep fried and pan-fried spring rolls.

As always, the filling changes each time depending on vegetables of the season, my mood, availability etc. This particular version is D's favorite, thanks to the rather unconventional filling.

Ingredients
For the filling:
1 rutabaga, grated
1 turnip, grated
2 medium carrots, grated
1 zucchini, grated
2 cups finely chopped cabbage
½ medium onion, sliced thin
3-4 cloves of garlic sliced thin
2 Tbsp grated ginger
2 Tbsp kecap manis
1 Tbsp sambal oelek
1 Tbsp coconut vinegar (or seasoned rice vinegar)
1 Tbsp sesame oil or canola oil
2 Tbsp toasted sesame seeds

Dry rice paper (Vietnamese), reconstituted/moistened with damp cloth, for wrappers

Preparation

1. Filling: heat the oil in a pan, add the grated ginger and sliced garlic, sauté a bit and then add the onion, sauté some more; then add the rest of the veggies, seasonings, cover and cook till slightly soft but not mushy; finish off cooking without the lid; allow to cool
2. Add the filling into each soft fresh spring roll wrapper, roll per package directions or like a burrito
3. Serve with home-made peanut sauce and (canned) plum sauce

Cabbage with Mock Kibbeh

I had a couple of patties left over from Mock Kibbeh with Ras al Hanout and thought it would make a good substitute for paruppusili, which is one of my favorites. I had cabbange handy, so I made a cabbage parruppusili-of-sorts using the crumbled mock kibbeh.

1. Simply steam the cabbage so it still retains its crunch
2. Crumble the leftover patties and add to the cabbage
3. Pan sauté till well combined and serve with rice, or enjoy it as-is, as a snack

Steamed Cabbage Rolls

These steamed cabbage rolls can be served as an appetizer or a snack, maybe even as a side accompanying a meal of stir-fry veggies and rice, sort of like Spring Rolls.

The only thing I find difficult about making this dish is to get the outer leaves of the cabbage carefully so it is still whole and in one largish piece to be able to stuff and roll easily.

The cabbage is steamed just long enough to get the right texture so it won't crack or wilt and fall apart when stuffed and rolled up. I love using the red/purple cabbage for this dish if I have it handy, but regular head of crisp green cabbage is fine.

Stuffing is very flexible, as long as it is fairly dry. I went with the ingredients I had handy this time. And, these steamed cabbage rolls can be served with a variety of dipping sauces. Substitute sautéed tempeh instead of garbanzo, or in addition to garbanzo in this recipe.

p.s: Any other edible favorite leaves can be stuffed similarly - like the Collard Green Rolls, or Dolmas (grape leaves stuffed with an exotic rice-based stuffing).

Ingredients
8-10 clean outer leaves of large green or red cabbage, unbroken if possible
salt to taste
water
paper towels or clean kitchen towels to pat the leaves dry before stuffing

Stuffing: ½ cup cooked garbanzo beans, coarsely ground up ¼ cup cooked quinoa or millet 4-6 medium mushrooms, chopped finely 1 small onion, chopped finely 1-2 cloves of garlic, crushed 1 tsp freshly grated ginger 1 tsp curry powder or garam masala 1 Tbsp canola oil salt to taste

Dipping Sauce: 4 Tbsp light soy sauce 1-2 Tbsp Sambal Oelek 1 tsp toasted sesame seeds 1 tsp  brown sugar (optional)

Preparation

1. Stuffing: Heat the oil in a pan, sauté the onions, garlic and mushrooms, add the garbanzo and ginger, add the curry powder, adjust salt to taste and cook till well-combined and fairly dry; allow to cool
2. Bring a large pot of salted water to a rolling boil, add the cabbage leaves, cover and allow to cook for 3-5 minutes, checking after a couple of minutes to make sure they don't get too mushy; remove from water, drain well and place on towel to dry
3. Stuff each leaf carefully, roll like a burrito or spring roll