Posted in Gluten Free, Indian, Recipes, Salad, Sauces, tagged carrot, chutney, condiment, delicious, Indian, pickle on December 28, 2012 |
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The same restaurant that I mentioned in a previous post, Bombay Palace serves a pickled carrot that I just can’t get enough of. It’s sweet, tangy and crunchy and delicious. Their version is very red because they put food colouring into it, I omitted the colouring.
Lightly crunchy and packed full of flavour
Original recipe from here, but I changed it up.
- 1 medium carrot, about 200 g cut into cubes
- 1/2 tbsp mustard powder
- 1/4 tsp chili powder
- a pinch each ground cloves and cardamom
- 1 tsp salt
- 1/2 cup rice vinegar
- 1/4 cup olive oil
- Blanche the carrots and stop the cooking in an ice bath. Drain well.
- Mix remaining ingredients in a seal-able container, add the carrot and refrigerate for 1-2 days.
- To serve, drain and rinse.
Sweet Mango Chutney
- Mango, not too ripe
- 1/4 cup chopped red onion
- 1 clove garlic, finely minced
- 1 tbsp freshly grated ginger
- 1/2 tsp ground cinnamon
- pinch of ground cloves
- 1/2 tsp salt
- 1/2 cup cider vinegar
- 1/4 tsp chili paste
- Peel and seed the mangos and chop into 5-10 mm cubes.
- Place all ingredients into a non-aluminum saucepan and bring to a boil, reduce heat and simmer for 1 hour or until fruit and onion is very soft. Lightly mash with a fork. Allow to cool and place in a clean glass jar. Store in the refrigerator
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I have searched high and low for a good Naan recipe and much to my chagrin, I have never found one that was quite what I was looking for. I thought I had found them on occasion, but not quite. That is, until now. I found the Evil Shananigans and it seems that the author Kelly was in the same spot I had been in for so many years. Thank goodness that Kelly did all the work and came up with this fabulous recipe. The only thing I did was reduce the quantity as I didn’t need quite as many and I added 1 level tablespoon of milk powder. Why milk powder you ask? I read somewhere that it adds to the elasticity of the dough and I wanted a chewy dough and it worked wonders! Quite possibly the best Naan ever, I kid you not.
I used an inverted cast iron dutch oven in my gas BBQ to try to replicate the tandoor oven, and by George, I think I got it! The baking method really allowed the dough to bake slowly over indirect heat, maintaining the elasticity and also allowing some parts to crisp up. Dare I say, genius? I hope you’ll bring me down to earth, so I don’t get too comfortable tooting my own horn, even if it is once in a while.
Chewy and crispy at the same time
Makes 4 109 g servings
- 1 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp dry active yeast
- 3/4 cup milk, heated to 110F
- 1/2 tsp sugar
- 1 tbsp milk powder
- Warm the milk to about 44° C or 110° F and dissolve the yeast and sugar. Allow to bubble up (about 5 minutes).
- Combine the flour, milk powder and salt in the bowl of your stand mixer and add the activated yeast. Kneed for 5 minutes until the dough is smooth and elastic (dough is rather tacky).
- Cover with plastic wrap and allow to rest for two hours in a warm place.
- Once rested, turn out the dough and divide into four equal portions (I measured mine to be about 109 g each). Make each portion into a ball and allow to rest 30 minutes.
- Roll out each ball into thin flat sheets (you’ll need a little flour so it doesn’t stick (15 cm x 30 cm) and then cover with a towel and allow to rest another 30 minutes. You can rub a little olive oil on top so it doesn’t dry out.
- Pre-heat your BBQ with an inverted cast iron dutch oven to the highest temperature. (I used an inverted cast pan to replicate the tandoor oven).
- One by one, drape each naan sheet over the ‘oven’ and bake until golden and slightly puffy (don’t worry, they will deflate).
- Keep warm in parchment wrapped in foil in an oven or serve immediately.
The most delicious naan yet
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Posted in Indian, Recipes, Salad, Vegetable Sides, tagged chick peas, cold, delicious, Indian, side, tangy, tasty, yogurt on December 12, 2012 |
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There is another Indian Restaurant in Toronto that we really like, and you’ve probably heard of it because it’s in all the major cities around the world, it’s called Bombay Palace on Jarvis Street. We usually go there for lunch and there are two particular things I love, the carrot pickle and the Aloo Papri Chaat (described as a sweet Medley of crispy wafers chickpeas, potatoes with yogurt-mint chutney dressing). I tried to find as close a recipe as possible to this tangy, sweet and crunchy side, and this one was pretty darn close. I had to make a few changes due to unavailable ingredients, but to be honest, the flavour didn’t suffer for it. I must warn you, it does take a lot of steps.
Aloo Papri Chaat
A delicious mix of sweet and tangy flavours with the crunchy texture of the wafers
Serves 4-6 as a side dish
- 1/2 cup all purpose flour
- 1/4 cup Semolina flour
- 1 teaspoon tamarind paste
- 7-8 teaspoon sugar
- 1/2 teaspoon red chili powder
- 1 dried apricot
- 1 small cooked potato, cubed
- 100 g chick peas
- 1/2 cup low fat yogurt (if using Greek yogurt, you will need to add milk to achieve the right consistency)
- 1 chopped green chili
- 1/2 teaspoon Chaat Masala (see spice mix below)
- 1 cup peanut oil for frying
- Make a soft dough with the flour and semolina by adding a little bit of water at a time.
- Roll the dough out into a rectangle and cut into bite-sized squares.
- Heat the oil to fry the squares and fry them until they puff a little and are golden. Drain oil off and set aside.
Directions for the Tamarind Chutney:
- In a small heavy bottom sauce pan, add the tamarind paste and the apricot. Add about 1 cup of hot water to it and heat to a boil until the tamarind paste dissolves and the apricot is mushy. Blend well with an immersion blender. Strain out any hard bits from the tamarind paste.
- Add the sugar, chili powder and mix well. Boil until all of the water evaporates and you are left with a thick rich paste.
Ingredients for the Chaat Masala:
Note: the original recipe for Chaat Masala called for Mango Powder which I did not have, and therefore I substituted the apricot into the tamarind mix to replicate the sweet and tangy flavour of the mango powder.
- 1 tbsp coriander
- 1 tsp cumin
- 1/8 tsp cayenne
- 1/4 tsp ginger
- 1/2 tsp paprika
- 1/4 tsp black salt
Directions for the Chaat Masala:
- Put all ingredients into a bowl and mix well. If some of the spices are seeds, you will need to grind them well.
Directions for the Yogurt Sauce and assembly:
- Whip the yogurt with a whisk until thin and runny (or if it’s Greek Yogurt, add a little milk),
- Add the cubed potatoes, chopped green chili, the chickpeas and a teaspoon or two of the tamarind and mix well (being careful not to break up the potatoes).
- Add the bite sized Papri (wafers) and mix gently to coat.
- Garnish with Coriander leaves and finely chopped green onions.
A quick shot of the actual serving dish at the dinner party, the lighting sucks as it was already night
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Posted in Appetizers/Hors D'oeuvres, Indian, Recipes, Vegetarian, tagged Appetizer, baked, delicious, hors d'oeuvres, Indian, onion on December 5, 2012 |
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I am very excited to tell you that THIS post will tip this blog over the 100,000 views! I can hardly believe it. My humble little blog from Bloor West Village. Go figure. I was going to do some sort of prize, but I have no idea how to measure who my 100,000 visit was. So I’ll have to think of something else. WOOO HOOO!
Oh Christmas Tree
We decorated the tree a few days after we got it home. Now I know it’s probably a lot larger than many cultures, but for Canadians this tree is small; even by our standards it’s a wee bit puny, we had to put it up on a table to get the height we needed! But I’m OK with that, because that just gives us more room for presents!
These delicious little bites were baked, believe it or not, and you will be surprised at how soft and chewy the centre is and how crispy the exterior becomes when you reheat. I don’t think I will deep fry my bhajis ever again.
Baked Onion Bhajis
Don’t be fooled by their size, they pack a big punch of flavour
original recipe from BBC. Makes about 24 mini bhajis.
- 2 large eggs
- 1 Vidalia onion very thinly sliced
- 120 g/4 oz all-purpose flour
- 1 tsp ground coriander
- 1 tsp cumin
- non stick cooking spray
- Pre-heat the oven to 400°F. Pre-heat a 12 or 24 mini muffin tin.
- Beat the eggs and add the finely chopped onion rings, mix well.
- Combine the flour, ground coriander and cumin and stir well. Add to the egg, onion mixture and stir well to combine.
- Generously spray the mini muffin tin, add about 1 tbsp of the batter per cavity. Bake for 7-10 minutes, then flip each bhaji so that it browns evenly on both sides and bake for another 7-10 minutes.
- Remove from the oven and allow to cool completely. To serve, pre-heat oven to 350°F and place bhajis onto a cookie sheet and heat for about 10-12 minutes, crisping up the exterior.
- Serve immediately with some onion chutney or tamarind chutney.
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Welcome to my new series, Out of the Recipe Box. As you may have guessed from the title, this series will explore new ingredients, sometimes scary and always out of the ‘recipe’ box! This of course means I will be experimenting with ingredients I have never used before — I’m hoping with the enormous volume of info on the net, it will be much less guess-work than it might have been 20 years ago! I’m hoping. My intention is to post once a month for this series. Hey, if you have a suggestion and I can source it, I may just make it!
My first inspiration: I was walking in our new grocery store at Maple Leaf Gardens (they have just an incredible variety of everything, in fact, it is where this new series came to me!) and I spotted a Banana Flower. What the heck is THAT? was my first thought. It is certainly exotic enough, but will I be able to find a recipe I would want to eat? After much research I have found a few recipes, instructional videos that I will share with you. I hope you enjoy this series — and as usual, I adore your feedback.
What is really strange about the choice of vegetable is that I had never heard of it previously and shortly after I decided it would premiere my Out of the Recipe box series, Lorraine at Not Quite Nigella posts a restaurant review and a photo of the banana flower salad! Go figure!
The banana flower salad. An interesting combination of Asian Flavours
After much searching, I decided on this recipe by Tara Shetty over at Indian Food Blog, but before you go out and get yourself a banana flower, beware that preparing the flower is quite a tedious process. It secretes a sticky gell, so you must wear gloves or constantly oil your hands because I have read it is virtually impossible to remove. I used this video to help me figure out how to properly prepare the banana flower. Would I make it again? I doubt it, but it was an interesting experiment!
The coconut and tamarind really added the sweetness that the recipe needed for my taste, otherwise it can be a bit bitter
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