Monthly Archives: December 2011

Baba Ganoush Recipe – a Guest Post from Shulie of Food Wanderings

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Hello from Tel Aviv! I am traveling in Jordan and Israel on a business trip, and have taken a few days off to explore the amazing food scene here. I will be posting lots of photos and recipes from my trip when I get back! But right now, please enjoy this Baba Ganoush recipe guest post from Shulie of Food Wanderings. Her blog is full of lovingly created food, recipes (have you seen her mouthwatering India series?) and great photos! Make sure you say hello to Shulie on Twitter and Facebook too! Take it away Shulie..

When Sala asked me to guest post for her while she was traveling, I said yes, of course. You probably remember Sala from her guest post, White Peas Sautéed with Green Mango and Coconut, in the India Series on my site. Sala is a well seasoned traveler and I cannot wait to hear her impressions from her quick couple of days trip to Israel, while she is, for the first time, in the Middle East. Sala, thank you for having me as a guest in your Veggie Belly space.

Sala wanted me to make a dish from home and Baba Ghanoush is always at the table whether at homes or restaurants in Israel. Baba Ghanoush, an eggplant dip or salad, more widely known as a Lebanese dish, is wide spread throughout the Levant, Egypt and the Balkans. The Levant is the crossroads between Western Europe, Eastern Mediterranean and Northern Africa.

There are many variations to this eggplant dip/salad that is mostly served in Israel as a mezze, starter, along with many mezzes at the table. We make it the traditional way with olive oil and tahini but some in Israel make it with mayonnaise too.  The grilling and charring of the eggplant, otherwise known as an aubergine, prior to scooping the flesh/pulp  to make the salad lends it a smoky flavor. In Arab homes in Israel and the Middle East, the Baba Ghanoush is made from a variety of an eggplant called Baladi which is probably the best eggplant variety I have ever tasted. This wild variety eggplant is sweeter and the flesh so white and delicate inside.

You can whiz the Baba Ghanoush to a dip or spread consistency with all the other ingredients in the food processor, but traditionally in Israel and to this date, we chop it in a back and forth motion with a cleaver or a sharp knife. Think of mincing meat.  Whiz or chop the eggplant to consistency desired. I add the lemon to the eggplant immediately after being scooped, to avoid oxidizing and then add a bit more, later, to adjust for flavor. Charring of eggplant can be done for five minutes on top of a stove top, outside grill or the oven broiler.

The Baba Ghanoush is a delicious and healthy dish for your Holiday or New Year’s Eve cocktail party as a hors d’oeuvre with pita chip or fresh pita wedges.

Baba Ghanoush Recipe
serves about 2

Ingredients
1 large eggplant (1 lb)
1 large garlic clove, minced
Juice of a 1/2 small lemon
1 teaspoon tahini paste (could you use an extra teaspoon according to taste)
1 tablespoon mild olive oil
1/4 teaspoon salt or to taste


Garnish
Handful pomegranate seeds/arils
1 teaspoon finely chopped parsley

Method
Prick the eggplant with a fork in a few places on its surface. Grill on an out door grill or broil in an oven until charred on all sides, about five minutes.

Halve eggplant and scoop pulp. Add juice of 1/2 lemon to the pulp and stir. Mash the eggplant with a fork, or chop with a knife or whiz in a food processor. Add minced garlic, olive oil, tahini and salt and whiz/mix quickly.

Adjust the salt and lemon juice if necessary.

Serve in a bowl garnished with parsley and pomegranates seeds. Serve with pita chips or fresh pita wedges. Bon Appetit!

Dal Fry Mix in a Jar. Homemade Holiday Gift Ideas for Vegetarians

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Dal fry is a typical Indian lentil dish (and popular on restaurant menus) made with cumin, turmeric, onion, tomato, garlic and lentils. I’ve simplified the recipe and turned it into a holiday gift mix in a jar. If you have friends and family who are vegetarian or Indian food lovers, they will be delighted to receive this as a Christmas gift! And you will love making this gift – its easy, fun, vegetarian, vegan AND cheap!

This dal fry mix in a jar was my Christmas present for a dear friend S, who is a new mother and is running her own business. You can imagine just how busy she must be! I figured a tasty dal mix in a jar, that she can make with almost no effort at all will be the perfect holiday gift for a busy mom like her.

l’ve used a combination of red lentils (masoor dal) and green lentils. Make sure you use the flat round green lentils from the bulk section of the grocery store. Dont use whole Indian green lentils (green moong dal) because it takes longer to cook. You can substitute the green lentils with yellow letils (yellow moong dal).

Caramelized onions is a common flavor base for Indian curries. To emulate some of that flavor, I use dried onion flakes in this recipe. They give the lentils a great, deep, slow cooked taste. You can find dried onion flakes in the spice section of the grocery store or in the bulk section.

Writing (or printing) out the recipe/instruction card for this mix is your chance to really personalize the gift. I like to make my instruction cards humorous – like adding inside jokes, cartoons etc. The point is to get funny and creative with the instruction cards!

For another homemade holiday gift idea for vegetarians, take a look at my cajun dirty rice mix in a jar.

Dal Fry Mix in a Jar Recipe

makes 1 jar

For the gift jar
One 1 pint jar
a 5″x5″ piece of fabric
a thin rubber band
some ribbon
Cardstock or any thick paper for writing instructions

Ingredients
¾ cup green lentils (not green moong dal)
¾ cup red lentils
4 tablespoons dry onion flakes
1 ¼ teaspoon garlic powder
¼ teaspoon turmeric powder
1/2 teaspoon chili powder
½ teaspoon cumin powder
½ teaspoon salt

Pour the green lentils into the jar first. Then add onion flakes, garlic powder, turmeric, chili powder, cumin, and salt. Then pour in the red lentils.

If there is a gap between the top layer and the lid, crush a kitchen towel and stuff it into the gap. This will prevent the lentils and spices from moving around, and will preserve the pretty layers in the jar.

Seal jar tightly. Cover the lid with the fabric square. Place a rubber band over the fabric to secure it around the neck of the jar. Tie a ribbon in a bow around the neck of the jar, hiding the rubber band.

Write or print out these instructions on a thick piece of paper and attach to gift jar:

“You will need:
A large, deep skillet with a lid
1 medium tomato, chopped
1 tablespoon oil

Heat the oil in the skillet. Add tomatoes, and sauté on medium heat for about a minute. Add the contents of the jar, and stir for 2 minutes.

Pour in 3 cups of water. Bring to a boil. Reduce heat to low and cover the pan. Simmer the dal for about 20 minutes, or till cooked. Add more water while cooking, if needed.

Serve hot with steamed rice.

Serves 4″

Pierce a little hole in the upper corner of the instructions paper, and tie it to the ribbon. Or place the instructions against the jar, and tie it around the jar using ribbon or a rubber band.

Cajun Dirty Rice Mix in a Jar. Homemade Holiday Gift Ideas for Vegetarians.

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Do you love giving homemade holiday gifts? Do you have friends or family who are vegan or vegetarian? If you answered yes, this is the perfect vegetarian friendly, homemade Christmas food gift idea for you! This cajun dirty rice mix in a jar takes just minutes to put together, and is very affordable too!

I sent a jar of this cajun dirty rice mix to my friend Mahi, who is a vegetarian and fellow foodie. Make sure you visit her new blog Bite Out of Life for easy recipes, restaurant reviews and passionate food commentary.

Its a lot of fun to make this mix-in-a-jar-gift. Pick whatever fabrics you like for the jar, and match it with a cute ribbon. Any piece of scrap fabric lying around will do. But if you are making a lot of these gift jars, then a trip to the fabric store will be well worth it.

If you buy the rice for this recipe from the bulk aisle, it will work out pretty cheap. I use brown rice in this recipe, but white will work just as well. But remember that white rice will cook sooner, so you will have to change the cooking time to 10-15 minutes in your recipe card.

If you plan ahead, you really dont have to go buy new jars. Just save up jars of pasta sauce, jams etc. All you need is a jar with a tight fitting lid. Wash the jars well, and soak them in soapy hot water to remove the labels. I prefer to use glass jars because they are clear and show off the contents well.

Cajun Dirty Rice Mix in a Jar Recipe

For the gift jar
one 1 pint jar with a tight fitting lid
a 5″x5″ piece of fabric
a thin rubber band
some ribbon
Cardstock or any thick paper for writing instructions

Ingredients
1 cup brown rice. (You can also use white rice, but reduce cooking time to 10-15 mins in the instructions)
2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 large stock cube with its wrapping, I like knorrs

Cut a rectangle piece of paper (about 4×3 but doesnt have to be exact). Place the paper in the mouth of the jar to form a funnel. Pouring the ingredients through the funnel into the jar will be easier and less messy.

Layer the ingredients one at a time into the jar in this order – half the rice, paprika, garlic powder, oregano, thyme, remaining half of rice, wrapped stock cube.

Fit the lid on the jar and screw it on tight. Cover the lid with the fabric square. Place a rubber band over the fabric to secure it around the neck of the jar. Tie a ribbon in a bow around the neck of the jar, hiding the rubber band.

Write or print out these instructions on a thick piece of paper and attach to gift jar:
“Bring 2 cups of water plus the stock cube to a boil in a large sauce pan. Stir so the stock cube dissolves. When the water boils, add remaining contents of the jar. Stir. Reduce heat to low. Cover the pan with a lid. Simmer for 30 minutes or till the rice is cooked, but not mushy.

Serves 4 as a side dish.”

Pierce a little hole in the upper corner of the instructions paper, and tie it to the ribbon. Or place the instructions against the jar, and tied it around the jar using ribbon or a rubber band.

Indian Coconut Rice. A Guest Post for 6Bittersweets

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I’m at the airport, about to board my plane to India (and then I’m going to Jordan, Dubai and Israel). I wanted to quickly tell you about my coconut rice guest post over at my lovely friend Xiaolu’s blog 6bittersweets. While I was busy packing and finishing up work before I leave for my trip, I was resorting to easy, filling recipes like this one. This coconut rice is fragrant, easy to make and very flavorful.

Head over to 6bittersweets blog to read my post on this Indian coconut rice recipe !

Scenes From Around My Portland Neighborhood

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These photos are from my neighborhood in north west Portland, where I live. I’ve never lived in an American city before. For the 9 years I’ve been in this country, I’ve always lived in the suburbs (MD, DC/VA). I love living in Portland – it’s a small, quirky, friendly city, its very walkable and the public transport is great.

Let’s get one thing out of the way – yes, it rains a lot in Portland.( I’ve been told you get used to it). But all this rain means the fruits and vegetables here are the freshest and most gorgeous I’ve ever seen. That combined with the superb vegetarian food scene here makes me a very happy girl.

Portlanders are so laid back and friendly. And the local movement here means tons of charming little individual, non-chain stores. Mom and pop restaurants, food co-ops, family owned small businesses, and individual stores are everywhere. Everything is small, green and local.

My local grocery store is the Food Front Co-op. It carries great organic fruits and vegetables, and has a nice little deli. A little more expensive than what I’m used to, but I enjoy browsing the aisles and discovering new ‘west coast things’.

I’m off to pack for my upcoming India, Jordan, Israel, Dubai trip. (I’ll post photos and recipes from there!). I leave you with photos from my neighborhood..

Creamy Polenta with Balsamic Roasted Brussels Sprouts Recipe

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This creamy polenta with balsamic roasted brussels sprouts recipe is the ultimate comfort food. I love curling up on the sofa with a hot bowl full for dinner. The left overs are great for lunch the next day.

Roasting brussels sprouts in the oven till they are caramelized is my favorite way of preparing them. If you are not  fan of brussles sprouts, simply replace  them with broccoli florets or mushroom caps. Yum!

I like my polenta extra creamy, so I add half milk, half water as my cooking liquid. Make sure you use a large pan to accommodate the boiling and spluttering from the polenta.

Bob’s Red Mill is my favorite polenta. The flavor and texture are just wonderful. Polenta is nothing but ground cornmeal. It comes in fine, medium or coarse grinds. I like the texture of medium and coarse grinds for this recipe. Cooking times may vary depending on what grind you use.

Creamy Polenta with Balsamic Roasted Brussels Sprouts Recipe

serves 3-4

Ingredients for Creamy Polenta
1 1/2 cups water or vegetable stock
1 1/2 cups milk, any fat% you like
1 cup polenta (not the quick cooking type). I like Bob’s Red Mill polenta
salt
1 tablespoon butter
1/4 cup grated parmesan cheese

Method
In a large pot, bring the milk and water or vegetable stock and some salt to a boil. As soon as it begins to boil, pour the poelnta/corn meal in a steady stream, while whisking. Continue to whisk till it is incorporated.

Let the polenta cook on medium heat for about 30 minutes or till the polenta is cooked and no longer gritty. Stir the polenta every 10 minutes so it doesnt burn in the bottom. Be cautious, the polenta can bubbles and splutter as it cooks.

When polenta is done, butter and parmesan. Serve immediately with roasted brussels sprouts (recipe below).

Polenta will tighten up as it cools. To reheat, add a little water to it.

Ingredients for Balsamic Roasted Brussels Sprouts
12 brussels sprouts. Substitute with 12 broccoli florets or 18 white button mushrooms
3/4 tablespoon olive oil
1/2 tablespoon  balsamic vinegar
1 clove garlic, peeled. Optional
3 thyme sprigs. Optional
Salt
Cracked black pepper

Method
While the polenta is cooking, work on th roasted brussles sprouts.

Pre heat oven to 375f

Cut and discard the brussles sprouts stems. Peel away any yellow leaves. Cut each brussels sprout in half lengthwise.

Place brussles sprouts in a bowl with all other ingredients and toss well.

Spread out on a baking sheet lined with parchment paper. Make sure the brussels sprouts are in a single layer.

Bake in a 375f for about 20 minutes or till the brussels sprouts are browned. Half way through, toss the brussels sprouts and return to the oven, so they brown evenly on all sides.

If using broccoli or mushrooms follow the same method, but roast them in a 425f oven for about 20 minutes or till browned.

Serve hot with creamy polenta.

Easy Eggless Chocolate Pudding Recipe. Only 5 ingredients, 10 minutes!

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I learned this recipe from Veena aunty, my mother’s friend in India. She is such a fantastic cook, and always so eager to teach others her recipes. I always learn new recipes from Veena aunty when I’m in India. I’ve adapted and simplified the original recipe I learned.

After you try this easy eggless chocolate pudding recipe, you won’t be buying that boxed stuff anymore! The great thing about this recipe is that you can use anything from 2% milk to whole milk. And you can vary the sugar to your liking.

Tips for a fool proof eggless chocolate pudding

-          Cornstarch as well as cocoa powder will form lumps easy. To avoid this make sure the milk is at room temperature

-          If there is a big temperature difference between the cornstarch mixture and whatever it is going into, it will form lumps

-          Despite taking precautions, if your cornstarch mixture does form lumps, you can easily rectify it by passing the mixture through a strainer and breaking up the lumps using the back of a wooden spoon

-          Make sure you use standardized tablespoon and cup measures for this recipe

-          The pudding will form a thin skin as it cools in the fridge. I quite like this pudding skin. But if you don’t, cover the pudding cups with plastic wrap so that the plastic wrap is directly touching the surface of the pudding. Then refrigerate. This will prevent skin formation

-          My recipe calls for unsweetened cocoa powder. If you decide to use sweetened cocoa powder, reduce the sugar in this recipe by half. When the pudding is cooked, taste it, and add more sugar according to taste.

-          Cornstarch brands differ in ‘strength’. So you may get a slighter thinner or thicker pudding than mine. But it will still taste the same.

How to prevent chocolate pudding from sticking to its cup

Have you ever had a chocolate pudding and the only way to get all of it was to scrape the sides of the dish? Pudding, because of its consistency has a tendency to stick to the sides of its dish. This can make cleaning up a pain. The solution is simple. I learned this great little tip from Veena aunty, my mother’s friend.

Wet the insides of the pudding serving dish with water. Then pour in the pudding to set. The wet inside surface of the dish will keep the pudding from sticking to the dish, and cleaning it will be a breeze!

Above: see what I mean? The pudding comes away from the inside of the cup easily!

More eggless chocolate puddings..

My friend Radhika’s eggless chocolate pudding recipe on Just Home Made

Smitten Kitchen’s chocolate pudding recipe using melted chocolate

Easy Eggless Chocolate Pudding Recipe 

serves 2-3

Ingredients
2 ¼ cup milk at room temperature, anything from 2% to whole milk is fine
2 tablespoons cornstarch (corn flour)
2 tablespoons unsweetened cocoa powder, I like Ghirardelli
½ cup sugar
½ teaspoon vanilla extract

Make sure the milk is at room temperature. If you are using cold milk, place it in a medium saucepan and heat on low, till it reaches room temperature. Dip your finger into the milk, it should not be too hot or too cold.

Place the corn starch and cocoa powder in a bowl. Pour approximately half the room temperature milk into the bowl. Using a fork or small whisk, whisk well till the corn starch and cocoa powder dissolve into the milk and form a slurry. Try to break up any lumps, but if some lumps are remaining, that’s ok. Set the slurry aside.

Add the sugar and vanilla extract to the other half of the milk. Cook on medium heat till the milk gets hot and steamy, but not yet boiling – about 5 minutes.

Place a strainer over the saucepan with the hot milk. Pour the cornstarch and cocoa slurry through the strainer.

Using a wooden spoon, push the cornstarch cocoa slurry through the strainer. Break up any lumps and push them through. Make sure you scrape up the underside of the strainer so that you get all the slurry.

Using a whisk, whisk the pudding so everything is well blended. Keep whisking till the pudding boils. Let it boil, while whisking, till the pudding thickens and gets glossy, about 1 minute.

Turn off heat and taste the pudding. If you would like it to be sweeter, add more sugar now, and whisk well. Remember that the hot pudding will always taste slightly sweeter than when it is cold.

If you feel the pudding is too thick, you can whisk in a little more room temperature milk at this point. Remember, the pudding will get firmer once it cools.

Take 2 individual serving cups. Fill them with water. Pour out the water. This will wet the insides of the cups and prevent the pudding from sticking to the insides, making washing up easier.

Pour the hot pudding into the 2 wet cups, dividing it equally. Cover with foil and place in the refrigerator to cool. When the pudding is completely cold (about an hour), it is ready to serve.

Top with roasted nuts, shaved chocolate, whipped cream or fresh fruit.

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