Poha

This is an adaptation of a traditional dish that I learned to make while staying with a Maharashtrian family in Jabalpur, Madhya Pradesh. This vegetarian delight is made from beaten rice and an aromatic blend of vegetables, nuts and masalas.

Ingredients:

2 cups of beaten rice (poha) washed and drained

2 cups of cauliflower (gobi) in 1 inch pieces

1 bunch of coriander leaf washed and chopped

1/2 of peanuts

1/4 cup of fresh grated coconut

1 finely chopped onion

10 fresh curry leaves

pinch of asafoetida (hing)

2 green chilies (or 1 red hot thai chili)

1 tbsp of dried urad dal

1 tsp black mustard seed

1 tsp cumin seed (jeera)

1 tsp tumeric (haldi)

1 lime

salt to taste

On medium heat begin to fry onions in oil or ghee until golden. Add curry leaves, jeera, mustard seed, urad dal and hing. Fry until seeds begin to pop. Add green chilies, cauliflower, coconut and peanuts. Stir until peanuts release their aroma and cauliflower becomes tender. Cover with a lid for 5 minutes stirring occasionally. To this add the softened poha, tumeric, coriander leaf and salt. Add the juice of one lime and stir until flavours are well blended. Serve hot.

Fried Rice Made by Westerner

 This family favourite came to the fold by way of our "brother from another mother", long-time friend and homestay Shoho. Famous for his insatiable appetite, Shoho shared with us a passion for cooking. I recall one Saturday morning while deciding what to make for brunch, Shoho suggested we make fried rice from the previous evening's leftovers. I watched as he added ingredients, stirred and tasted. In anticipation I asked, "How does it taste?". With an expression that wavered between confusion and delight, he responded with, "It tastes like..........like fried rice made by a Westerner".  It was delicious and has become a staple food in our home. 

You will need approximately 2 cups of leftover rice. (any rice is good)

In a non-stick frying pan add a little oil. To that add one red chili (optional) and a cup of frozen peas or carrots. Fry until plump and add 2 beaten eggs. Stir until eggs are almost cooked and add rice. Stir until egg is evenly distributed. Add a few drops of sesame oil for flavouring, soy sauce to taste, and black pepper. Keep stirring until flavours are well blended. Finally add 3-4 fresh chopped green onion. Fold in onions and serve hot.

Shoho and Larkin in the kitchen

Spelt Rotis (Chapatis)

I have come a long way from the first

rotis I ever tried to make. I have to credit my sweet Didis and Chachis at the Okanagan Hindu Temple for teaching me how to make the perfect roti. At first they teased me about the variety of odd shapes that I turned out.  "Look, that one looks like India!", they would joke. Always welcome in their kitchen, and with much practice I would learn to turn out rotis just as good as they.

This is a variation using the ancient Spelt grain which imparts a sweet, nutty flavour in the flat bread. Afterall, I like my bread as I like my friends, warm, sweet and nutty.                        

 

In a bowl mix 1 cup of whole wheat flour, 2 cups of spelt flour and a tsp of salt. Slowly add warm water while stirring with the hands to form a slightly sticky ball. Knead while sprinkling more spelt flour until the ball is soft but no longer sticky. Continue kneading for 5 minutes then place in a covered container to rest for 30 minutes.

When all accompanying dishes are ready, cut the dough into small pieces and roll into balls. Press flat in remaining flour to keep from sticking to the board. Roll out in gentle, even strokes until thin. Pat between hands to free the roti of remaining flour dust. 

Place on hot dawa and when you see small air pockets begin to form, quickly turn it over. Do not let it burn.

After 20-30 seconds, turn again and press gently with a soft cloth until the roti begins to puff up. The hot steam with cook the roti from inside and form two layers. Lightly brush with ghee if desired and keep in a hotbox or tea towels until ready to serve.

Murge Mahkni (Butter Chicken)

Ingredients

4-6 chicken thighs or ½ block of paneer (for veg option) cubed
4 tbs ghee or oil
1 1/2 tbsp of grated ginger
1 1/2 tbsp of garlic paste
1 250 ml can of crushed tomatoes
1 tbs brown sugar or jaggery
1 tsp tumeric
3-4 tbsp garam masala (see recipe for home ground masala)
1/2 tsp red chili powder (or more for spicy tastes)
2 tbsp dried Kasoori Methi
1 ½ cups heavy cream
salt

for marinade, mix together
1/2 cup dahi (yogurt)
1 tsp chili powder
1 tbsp garlic paste
1 tbsp garam masala

Cut chicken into cubes and rub with marinade. Refrigerate one hour.

In 1 tbsp of ghee or oil, sear the chicken or paneer until lightly browned. Set aside.
In remaining ghee or oil saute ginger and garlic 3 minutes. Do not let burn
Add crushed tomatoes and stir until blended. Let simmer on low heat 30 minutes. Stir occasionally.
Once oil begins to separate from tomatoes, add sugar, and remaining masalas. Crush Kasoori methi between the palms.
Stir well while adding cream. Let simmer for 15 minutes. Add salt to taste.

Serve with Jeera rice or spelt rotis (chapatis)

Garam Masala गरम मसाला

 

Many Indian curries call for Garam Masala which basically means hot (garam) and mixture (masala). This recipe is a mild blend but great for the ever popular Murge Makhni (butter chicken). Measure out  approximate amounts of the following spices and grind together using a spice grinder or mortal and pestile.

35% Jeera (cumin seed)

35% Coriander seed

30% mixture of equal measure of the following:

 black cardamom

 green cardamom

 cloves

 cinnamon

 jivitry or mace

 black peppercorns

 nutmeg

 bay leaf

Once finely ground, sift and store into airtight jars.

I  met these beautiful ladies at the Tulsi Baug market in Pune and fondly refer to them as the Spice Girls. I had never seen whole tumeric root before and was pleasantly surprised by how aromatic these whole spices were compared to the bland packaged spices we get in Canada.

Rosemary Apple Bison Tart

When I was a kid, we always enjoyed my Mom's home cooking. Occasionally, however,  she would buy us frozen meat pies, a trashy treat to beat the winter blues. Recently inspired by the fading apples and rosemary on my windowsill, I devised this lovely meat pie filled with organic, free range bison.  

A note to my non-veg, Hindu friends, the bison used is not like that of Indian bison and is definitely NOT beef. Out of love and respect for a dear friend, the sacred cow has not touched my lips for nearly 5 years now.

To homemade pastry or tart shells fill with the following preparation:

In a pan fry 1 finely chopped yellow onion until lightly browned. Add 1 lb of ground, organic, free-range bison and fry until browned. Add 1 tsp of finely ground rosemary, salt and black pepper to taste. Set aside.

Peel and thinly slice a tart apple. In a lightly oiled pan, braise the apple slices until tender. Set aside.

In the same pan, brown two whole onions sliced julienne style. Use very little oil or ghee and 1 tsp of demerara sugar to caramelize. Set aside.

Prepare 1 cup of grated asiago or crumbled feta cheese. In a shallow bowl, beat two free-range eggs. To this add the bison, half the caramelized onions, and a 1/2 of the cheese. Spoon into pastry shells and top with grape tomatoes, the braised apples, whole sprigs of rosemary and the remaining cheese. Bake at 350 degrees F until the pastry is lightly browned and cheese is melted. (Approx. 25-30 minutes) 


Serve hot with mixed greens. Enjoy. 


*Free-Range Bison was purchased from October Farms in Prince George, B.C.

Bejeweled Borscht

 

It's socks and sweater season. Snowfall paints a monochromatic palette outdoors, but inside; jeweled tones fill our bowls with seasonal favourites such as tangy borscht flavoured with fresh dill and cylinder beets. Served with fresh dahi (yogurt) and sourdough croutons, this hearty soup with Eastern European flair is not only a feast for the eyes....

Finely chop a fresh bunch of dill and divide into three parts. In a few tablespoons of oil, fry two chopped yellow onions until transparent. To this add 1/2 chopped red cabbage and fresh dill. Fry until tender.  Add one chopped green pepper and two large grated cylinder beets. Once tender add more fresh-cut dill, two tablespoons of salt and 5 cups of water. Let simmer until colours blend.  

My mother's Mennonite family also added to this some chopped Zuahrump, sorrel leaves that give the borscht its signature tang.  Because this leaf is hard to find, I add a 1/2 cup of apple cider vinegar in its stead. 

Simmer until all vegetables are tender and flavours are well blended. Add remaining dill as garnish with fresh dahi and sourdough croutons.