Tag: cooking

Cream Cheese and Pear Tart

Hot out of the oven!!

I haven’t been posting for a while now, since we were moving states. However, now that’s ere settled, I decided why not try making these tarts. This was my first baking project in the new house. Yes, we have finally graduated to renting homes! It’s a cute little house, with huge trees and flowering plants. For a first rental home, we couldn’t have found a better place. Anyway, back to the tarts…

I’m not a huge fan of cream cheese, since the taste and texture is similar to yogurt. However, I was able to eat at least one of these! This actually worked out well, since my husband loved them, and they didn’t last very long anyway. I just packed one tart for dessert with his lunch everyday. The tarts are also super easy to make, since I used frozen puff pastry for this. You can definitely make your own, but I think the frozen stuff works fine for most things. 😬

Servings: 6, Prep time: 15 minutes, Cooking time: 15-20 minutes

Ingredients

  • Whole Pears 2
  • Frozen puff pastry 1 sheet (I used Pepperidge)
  • Cream cheese 8 oz
  • White sugar 1/4 cup
  • Vanilla essence 1/4 tsp
  • Egg wash (optional)
  • Flour for dusting

Instructions

  1. Defrost the puff pastry sheet for about 15 minutes
  2. Cut the pears in half, remove the core and slice them along the length
  3. Combine the cream cheese, vanilla and sugar in a bowl. Make sure the mixture in uniform and there are no lumps
  4. Dust the platform surface with a little flour, then lightly roll the puff pastry till all the creases due to freezing and folding disappear
  5. Cut the puff pastry sheet into 6 equal rectangles. Fold the edges of the pastry to create an edge.
  6. Transfer the puff pastry rectangles on a baking sheet lined with parchment paper, then put it in the freezer for 10 minutes.
  7. Add 1/6 of the cream cheese mixture the middle of the prepared puff pastry rectangles. Spread till the mixture reaches the edges.
  8. Lay the sliced pears on top of the filling.
  9. If using egg wash, brush the pastry edges with it at this point.
  10. Bake in a 400 F (200 C) oven for 15-20 minutes until golden brown
  11. Transfer on a wire rack to cool!

Tips

  • This recipe is really a technique post, since most fruits can be used here in the place of pears. Try it with apples, peaches, cherries or even mangoes!
  • I didn’t use egg wash, but it’ll give a nice brown color to the edges if you use it.
  • Store these in an air tight container in the fridge. They should last for 4-5 days

These were as heavenly as I imagined them to be. As s as first baking project, I couldn’t have chose a better dessert. You can also watch a video for this recipe on my Instagram. I hope you’ll try these out and as always, please let me know how it went in the comments!

Pearl Onion Curry

Pearl onion curry is a delectable dish, originally from the state of Rajasthan in India. It wasn’t something which was made often in my house. I’ve only recently discovered just how easy and delicious this recipe is. One day my mom sent me a picture and I was hooked. I thought of this every time I walked through the onion isle at the grocery store. The pearl onions were calling to me. So one day I got them and then they stayed in my pantry for a good while. Thankfully I got around to cooking them!

This recipe is adapted from bharatzkitchen. He has the whole video on YouTube. However, not all of us have the ingredients he used on hand. So I made a bunch of them optional, but it still tasted amazing! This is especially good to make if you have yogurt lying around which is about to expire.. 😂

Servings: 4, Prep time: 10 minutes, Cook time: 40 minutes

Ingredients

  • Pearl onions 10-12
  • Chili pepper 1
  • Tomatoes 2 medium
  • Ginger root 1 inch piece
  • Canola oil 2 tbsp
  • Cumin seeds 1 tsp
  • Mustard seeds 1/2 tsp (optional)
  • Fenugreek seeds 1/2 tsp (optional)
  • Fennel seeds 1/2 tsp (optional)
  • Turmeric powder 1/2 tsp
  • Coriander powder 1 tsp
  • Chili powder 1 tsp
  • Garam masala 1 tsp
  • Kasuri methi 1 tsp (optional)
  • Chickpea flour 1 tbsp
  • Asaphoetida (Hing) a pinch (optional)
  • Yogurt 1/4 cup
  • Water 1/2 cup
  • Salt according to taste

Instructions

  1. Peel the onions and remove the ends. Make sure the onions remain whole. Carefully make cuts into the onions at right angles to each other on the cut side. The cut should only go about 3/4 into the onion’s thickness. The onions should not get quartered! They should remain whole
  2. Blend the tomatoes, ginger and chili pepper into a smooth paste
  3. Heat the canola oil in a pan. Once smoking, add the mustard seeds and wait till they pop.
  4. Remove the pan from heat and let it cool down for 4-5 minutes. Add the cumin seeds, fennel seeds and fenugreek seeds.
  5. Add the chickpea flour and cook for 1-2 minutes.
  6. Add the blended paste to the pan. Cover partially and cook till oil separates, stirring occasionally. This can take up to 20 minutes. To hasten the process, use more oil or cook on high heat stirring continuously.
  7. Add all the spices and salt. Mix and cook for 2-3 minutes.
  8. Reduce the heat to low and add the yogurt while mixing continuously. Add the water and mix
  9. Add the pearl onions, cover and cook for 5-8 minutes or until the onions are cooked
  10. Add the kasuri methi. Serve hot!

The only real threat with this recipe is that the yogurt can curdle. To prevent this, make sure the heat is low when adding yogurt. As long as you remember this, the dish is super easy to make. It also goes well with any Indian bread, or even rice. I’ve also tried this with scallion pancakes and it tasted amazing! The recipe for scallion pancakes is available on this link: https://everything-nothing.home.blog/2021/04/28/scallion-pancakes/ I hope you give this a try and as always let me know how it goes!! 😬

Spaghetti and Chicken Meatballs

The cheese didn’t melt all the way.. I took too long to add it. 😅

I’ve been posting mostly vegan recipes, or at least vegetarian ones. However, ground chicken was on sale this time and I couldn’t resist. Meatballs are my go to when I have ground meat of any kind. This time was no different. Meatballs are so versatile and they can be made ahead and frozen. They’re the ideal meal prep food.

I didn’t start making meatballs till I moved to the US. My mom doesn’t eat meat, and she doesn’t like bringing it into the house. So we only ever ate chicken outside. Once I had my own kitchen, I tried making everything. It was a surprise that I never messed up meatballs. That’s how easy this recipe is.🤣

Servings: 4, Prep time: 15 minutes, Cook time: 25 minutes

Ingredients

For the meatballs

  • Ground chicken 1 lb
  • Onion 1/2 medium
  • Parsley 1/2 bunch
  • Italian seasoning 1 tbsp
  • Salt 1 tsp
  • Ground black pepper 1 tsp
  • Large egg 1
  • Breadcrumbs 1/3 cup
  • Canola oil 1 tbsp

For the spaghetti and sauce

  • Tomato sauce 1 29 oz can
  • White sugar 3 tbsp
  • Salt as needed
  • Ground black pepper 1 tsp
  • Basil leaves 4-5 (optional)
  • Garlic 5 cloves
  • Onion 1/2 medium
  • Dry spaghetti noodles 8 oz
  • Olive oil 1 tbsp

Instructions

  1. Finely chop the onion and parsley needed for the meatballs.
  2. In a large bowl combine all ingredients for the meatballs (except the oil) and mix until just combined
  3. Divide the mixture into 24 equal parts and make balls out of each.
  4. Brush a cast iron skillet skillet with the canola oil and cook the meatballs on all sides until browned. Since these meatballs are fairly small, they cook very fast.
  5. In the meantime, finely dice 1/2 a medium onion and garlic cloves for the sauce.
  6. Add the olive oil to a saucepan and add in the onion and garlic. Sauté till fragrant, about 3-4 minutes
  7. Add the canned tomato sauce, sugar, black pepper, basil leaves and salt. Mix and simmer the sauce for 6-8 minutes. Remove the basil leaves before adding noodles
  8. Cook the noodles according to package directions. Drain and add immediately to the prepared sauce.
  9. Serve the noodles in a bowl. Top with 6 meatballs for each serving and a sprinkling of cheese if desired. Enjoy!

Tips

  • I try to use organic no salt added canned tomato sauce. It is a little expensive, but healthier than the cheaper high sodium versions. In this recipe, I used a sauce with basil added. So, I skipped the basil leaves. There are also sauces available with garlic added. You can skip the garlic or reduce the amount if you choose to use this variety
  • Please make sure to mix the meatball mixture just until combined. Over mixing can lead to tough meatballs
  • I made mini meatballs, but you can also make larger meatballs. To make sure these are cooked thoroughly, simmer them in the sauce for 6-8 minutes. They will not cook completely in the time taken to sear the sides
  • The meatballs can be cooked and frozen for up to 3 months. I recommend doubling or even tripling the recipe and freezing a whole bunch of these.
  • The base recipe of the these meatballs is very versatile. I made these Italian style, but you can add any spices. Eg: Add cumin powder, paprika and cilantro for a Mexican style meatball. You only need to make sure the egg, breadcrumbs and chicken ratio remains the same!

I always stock up on meatballs when I see ground chicken on sale. Since these freeze well, it’s a good way to save some cash and make sure I have emergency food on hand when I don’t want to cook. I also freeze the tomato sauce mentioned in this post. I always end up making more than I need.😅 I hope you give this easy recipe and try and as always let me know how it goes!

Cold Noodles with Peanut Dressing

Austin gets pretty hot and humid in summer. I’d become used to pleasant weather, so Austin summers hit me pretty hard. This was the first time I actively looked for cold dishes. Cold noodles are one of my favorites. They’re more satisfying than a salad, but also cool down your system. This dish is also perfect to finish off any leftover veggies. To make it even better, the dish is completely vegan! 😬

Servings: 2, Prep time: 20 minutes, Cook time: 10 minutes

Ingredients

  • Rice noodles 8 oz
  • Carrot 1 medium
  • Cucumber 1/2 medium
  • Button Mushrooms 10-12
  • Unsweetened Peanut butter 1/4 cup
  • Soy sauce 2 tbsp
  • Vinegar 1 tbsp
  • Sugar 2 tsp
  • Roasted sesame oil 1 tsp
  • Water 3 tbsp
  • Salt as required
  • Toasted sesame seeds 2 tsp
  • Cilantro for garnishing

Instructions

  1. In a small bowl, mix together the peanut butter, soy sauce, sesame oil, sesame seeds, vinegar, water and sugar. Taste and add salt if needed. The dressing should be a salty since this is the only source of seasoning for the dish. Transfer to the refrigerator to chill
  2. Slice the mushrooms thickly and sauté till all the water has evaporated. Set aside to cool
  3. Cook the noodles according to package instructions. Drain and toss with a little bit of sesame oil to prevent sticking.
  4. Julienne the carrot and cucumber.
  5. In a bowl, add the noodles, the dressing and the vegetables. Toss thoroughly so that the noodles are well coated.
  6. Serve in a bowl and too with chopped cilantro!

Tips

  • The dressing needs a small amount of water for everything to dissolve and become homogeneous. The quantity of water will depend on the peanut butter used. I prefer using all natural thick peanut butter and therefore it needs more water to work here. If your peanut butter is runny, add water 1 tsp at a time until the required consistency is reached
  • Unsweetened peanut butter is the best kind of peanut butter. I always make sure the ingredients listed are just peanuts. However, if you use a sweetened peanut butter, do not add any sugar to the dressing
  • The dressing can be made 24 hours in advance. Just cook the noodles and toss when you are ready to eat
  • I like to run cold water through my noodles after they’re done cooking and massage them a bit. This helps to release any extra starch on the noodles!
  • Do not toss the noodles with the dressing until you are ready to eat. They will become soggy. To pack these in a lunch box, give the dressing separately in a small container
  • I’ve used carrots, mushrooms and cucumbers here, but you can really add any vegetable you want. The only required vegetable is cucumber.
  • The recipe can also be made gluten free. Just find gluten free versions on soy sauce etc…

This is one of our favorite dishes to eat for lunch. It’s light and refreshing. We can both go back to work even after consuming humongous smiths if cold noodles!😄 I hope you give this a try and as always let me know how it goes… 😊

Chocolate Almond Vegan Cookies

No picnic is complete without dessert, and we love to take these vegan chocolate almond cookies! I adapted the recipe from pick up limes. The original recipe can be found on this link: https://www.pickuplimes.com/recipe/almond-brownie-cookies-44. A lot of the quantities remain the same, but I used different methods and slightly different quantities for the wet ingredients.

The recipe is competent vegan and has a very strong chocolate flavor. Almonds provide a nice crunch to the cookies. The texture of the cookies is a cross between a cookie and a scone. Since these do not have eggs, the extra baking powder I added helps with the rise. It was completely by accident, but I prefer them this way. 😅

Servings: 8 cookies, Prep time: 40 minutes, Cooking time: 10-12 minutes

Ingredients

  • Ground flaxseeds 1 tbsp
  • Water 2 tbsp
  • Vegan chocolate 2.6 oz
  • Coconut oil (solid) 1 tbsp + 1 1/2 tsp
  • Brown sugar lightly packed 1/4 cup
  • Chopped almonds 2 tbsp plus more for garnish
  • Vanilla extract 1/2 tsp
  • Baking powder 1/2 tsp
  • Salt 1/4 tsp
  • All purpose flour 1/2 cup + 2 tbsp
  • Plant based milk (I used oat) 2-3 tsp

Instructions

  1. Mix the ground flaxseeds with water in a small bowl and set aside for at least 10 minutes to gel
  2. Finely chop the chocolate. Add the chocolate and coconut oil to a large microwave safe bowl, then melt in 10 second intervals. Stir between each interval so chocolate melts evenly
  3. Add the brown sugar and mix well. Then add the vanilla and baking powder, and mix.
  4. Add the gelled flaxseed, chopped almonds and salt and mix till well combined.
  5. Mix in the all purpose flour. Add the milk 1 tsp at a time until the mixture holds together when squeezed in the palm. Rest the mixture for 15 minutes
  6. Line a baking sheet with parchment paper. Use a cookie scoop to take the cookie mixture onto your hand and make a ball of it using your palms. Place on the baking sheet and press lightly. Press a few pieces of almond on the cookie surface for decoration.
  7. Bake for 10-12 minutes in a 350 F preheated oven. Cool for a few minutes on a wire rack, then enjoy!

Tips

  • Add the milk 1 tsp at a time so the mixture does not become too loose. If you add all the milk before, the cookies will not bake right since they will be too wet
  • Since the cookies are brown, it’s easy to over bake these. Check the cookies after 8 minutes, then every 2 minutes. This will ensure that they cook perfectly
  • It’s tempting to put the chocolate in the microwave for longer intervals. However, chocolate burns very fast and it can also seize due to the smallest amount of moisture. So make sure you only melt in with 10 second intervals and stir after each one.
  • Make sure to transfer the cookies to a wire rack for cooling. This will ensure air circulation around the bottom of the cookies.

The cookies stay good at room temperature for 3 days in an air tight container. If you need to store them for longer, it might be better to freeze the raw mixture. Portion and shape the cookies, then freeze in a single layer on a baking tray. I haven’t tried it yet, but I’m sure they will turn out fine if baked from frozen for 12-15 minutes. If you freeze them, let me know how they came out in the comments. I hope you try these and as always let me know how it went!😬

Palak ka Shorba (Spinach soup)

Palak ka shorba is comfort food for me. I remember looking it up in Chef Sanjeev Kapoor‘s cookbook and walking my mom through it. It’s hard to imagine this now, but I’ve lived through a time when everything was not at our fingertips. Sometimes when I make this dish, I’m reminded of those days. It’s so weird that this was no more that two decades ago. The dish is also completely vegan, and super easy to make! 😬

Servings: 2, Prep time: 10 mins, Cook time: 20 mins plus cooling time

Ingredients

  • Spinach or baby spinach 2 bunches (or about 10 oz)
  • Star anise 1 whole
  • Bay leaf 1 large
  • Cinnamon stick 1/2 inch
  • Cloves 3
  • Ginger 1.5 inch piece
  • Garlic 2 cloves
  • Salt 1/2 tsp
  • Ground black pepper 1/2 tsp or 5-6 whole peppercorns
  • Yellow onion 1/2 medium
  • Canola oil 1 tbsp

Instructions

  1. Wash the spinach leaves thoroughly. If using bunch spinach, separate the leaves from the stems. Save the stems for making a stock, we are only going to use the leaves here
  2. Peel the ginger and garlic, then chop roughly. Also roughly chop the onion
  3. Heat the oil in a large pan, then add the chopped veggies. Sauté till translucent.
  4. Add the dry whole spices and cook for 2 minutes
  5. Add the spinach a few handfuls at a time. It will wilt as it cooks, which will make room to add more.
  6. Once all of the spinach has been added, add the salt and pepper
  7. Let the mixture cool down completely, then remove the dry spices. Blend the remaining mixture into a smooth paste.
  8. Add the paste back into the pan and adjust the consistency and seasoning. Heat and serve!
I didn’t know wilting spinach could be so fascinating

Tips

  • I have used baby spinach here. It comes in convenient packets and is already washed. However, it’s better to use bunch spinach since it’s cheaper and generates less waste.
  • Is you do not have dried spices, try looking for powdered spices at any grocery store. Alternatively, stop by your local Indians for all these whole spices and more! I’ve also seen these spices at Hispanic and Asian grocery stores. Whole cloves are also sold by McCormick. You just need to take a look around to see which would be cheaper for you!
  • It’s necessary to remove the whole spices before blending. These do not blend into a smooth paste, and can also make the soup too spicy to drink
  • Although you can adjust the consistency according to your preference, I recommend keeping it a little runny. This will differentiate the texture from Indian gravies with similar ingredients
  • This soup is super light and easy to digest. I don’t recommend having it as a meal unless you plan to sleep fairly soon.

I make this shorba every other week to get our portion of greens. I do try to eat a portion every day, but let’s face it, we all forget. 😅 If I have extra spinach which I need to finish, I make this and freeze it! It’s texture does not change and it tastes the same as it would fresh. So I hope you will give this a try and as always let me know how it goes!

Scallion Pancakes

I’ve wanted to try making scallion pancakes forever. They’re a bit expensive at restaurants, and it hurts my heart to pay so much for things which I can make at home. Plus, these freeze so well! You only need to do the work once every 3-4 weeks.. When needed, just cook them from frozen and enjoy. This recipe is also completely vegan!

I adapted this recipe from Omnivore’s Cookbook. I made a bunch of changes to this based on my experience. However, the method of forming the pancakes has been explained really well on this website. Here’s a link to the original recipe: https://omnivorescookbook.com/chinese-scallion-pancakes/. I am adding a bunch of pictures and a video to this post since this recipe can be a bit tricky. Let me know in the comments if you’d like step by step pictures for all recipes! 😊

Making the dough in a stand mixer. I messed up the water proportions a little here, but it’s fine as long as the end result is a soft, slightly sticky dough.
The recipe makes 6 pancakes, and this picture shows my dough balls resting under plastic wrap (I was using one dough ball.. so you only see 5 here 😅)
This isn’t exactly a rectangle, but it worked fine. Roll out the dough balls into as thin a rectangle as possible without tearing the dough
Please don’t skimp on the oil paste! I tried, but the pancakes turned chewy rather than crispy and flaky
Evenly spread the green onions on the rolled sheet
Little spirals stuffed with scallions!
Fry it on a well oiled cast iron skillet or a non stick pan. Maintain medium heat for even cooking!

Servings: 6 pancakes, Prep time: 1 1/2 hours, Cook time: 1/2 hour

Ingredients

For the Dough

  • All purpose flour 2 cups
  • Salt 3/4 tsp
  • Boiling water 1/2 cup
  • Room temperature water 1/2 cup

For the Filling and Cooking

  • All purpose flour 1/4 cup
  • Canola oil 3 tbsp + 1 tsp
  • Salt 3/4 tsp
  • Green Onions 8 – 10

Dipping Sauce

  • Low sodium soy sauce 2 tbsp
  • White vinegar 1/2 tsp
  • Chopped Serrano pepper 1 tbsp
  • Water 1 tbsp
  • Honey 1 tsp

Instructions

  1. Add 2 cups of all purpose flour to the bowl of a stand mixer. Stir in the salt. Turn the machine on at low speed with the dough hook attached, then slowly pour in the hot water. Once incorporated, drizzle in the room temperature water.
  2. Turn the machine to medium speed and knead for 5-8 minutes. The dough should come together into a soft ball which does not stick to your hands, but is not dry (refer to the video). Cover and rest for 20 minutes
  3. In the meantime, finely chop the green onions.
  4. Mix 1/4 cup flour, 3 tbsp canola oil and 3/4 tsp salt in a bowl and set aside till needed. This is the oil paste to brush on the dough
  5. Once the dough has rested, roll it out into a log shape and divide into 6 equal parts. Then make a dough ball out of each portion. Cover with plastic wrap to prevent drying
  6. Take a dough ball and roll it into a thin rectangle. Make sure to turn the dough while rolling to prevent sticking. You can also rub a little oil on the counter to prevent sticking.
  7. Brush a generous amount of the oil paste on the dough, making sure to reserve enough for the remaining pancakes. Then spread chopped green onions evenly on the rectangle leaving one inch empty on the longer side farthest from you
  8. Start rolling the dough from the longer end closest to you. Make the roll as tight as possible. Then make a spiral out of the resultant rope, and secure the end by tucking it in. Repeat this with each dough ball, resting the finished spirals under plastic wrap
  9. Roll out each spiral into a thin pancake, and cook on a well oiled skillet till brown and crispy. I used a cast iron skillet, so I had to oil it using the 1 tsp canola oil mentioned in the ingredients. You can also use a non stick pan, but I’m not sure if the result will be as crispy.
  10. Mix all the ingredients for the dipping sauce, slice the pancakes and enjoy!

Tips

  • To freeze the pancakes, roll each out and lay on a square of parchment paper. Then stack them, transfer to a zip lock bag and freeze for up to 3 months. When needed, cook on a well oiled skillet set on medium heat till brown and crispy. I like to thaw the pancake in the microwave for about a minute before using the skillet to cook it through
  • I’ve included a dipping sauce we like with anything. You can use any dipping sauce you like! We’ve also eaten these pancakes in place of naan while eating Indian food, so I can vouch for their adaptability
  • Double the recipe if you want to freeze the pancakes. That way, you’ll have to do the hard work only once a few weeks. My husband loves these, so he can finish 3-4 in a sitting. So I do recommend making as many as you can!

Since I started making scallion pancakes at hone, we’ve been obsessed with them. I make them every 3 weeks or so. I try to freeze some, but there are never any left over. In fact, I’ve been known to over eat when these are around. So I hope you give these crispy flaky pancakes a try and as always let me know how it goes! 😬

Ras Malai

Ras malai has been one of my favorite desserts since I was little. There is a very old sweet shop very close to my house in India. I used to love going there and eating ras malai in the summer. However, this dish was quite expensive and we couldn’t eat it every other day. This probably added to the it’s charm. After I moved to the US, I couldn’t find this childhood favorite anywhere. When I could get it, it wasn’t as amazing as I remembered. There was no other choice but to make it at home.

The dish is said to have originated in the Indian state of West Bengal. This is a milk based dessert, with hints of cardamom. It’s mildly sweet with pillowy sponges of chena (similar to paneer). It requires very few ingredients and the process is also quite easy. The trick is making sure the chena turns out perfect. There hasn’t been a time when I bombed this dish, not even the first time. That should tell you how easy it is!

Servings: 4, Prep time: 15 minutes, Cook time: 2 hours plus cooling time

Ingredients

For the chena discs

  • Whole milk (full fat) 1 liter/ 33 fl. oz
  • White vinegar or lemon juice 2 tbsp
  • Corn starch (corn flour) 1/2 tsp

For the sugar syrup

  • Water 3 cups
  • Granulated white sugar 1 cup
  • Cardamom powder 1 tsp

For the rabdi or thickened milk

  • Whole milk (full fat) 1 liter/ 33 fl. oz plus 2 tbsp
  • Saffron strands (kesar) 4-5 (optional)
  • Sugar 1/3 cup
  • Cardamom powder 1/2 tsp
  • Chopped nuts (I used almonds) 1/4 cup

Instructions

  1. Heat 1 liter of whole milk till it’s almost boiling, then take it off the heat
  2. Add the lemon juice or vinegar and stir till the milk curdles. You can heat the mixture gently to encourage curdling, but do not let it boil.
  3. Layer a cheesecloth or a thin napkin on a large sieve. Strain the curdled milk through this. This is our chena.
  4. Rinse the chena in cold water till cool enough to handle. Then squeeze out as much water as you can. Tie the chena in the cheesecloth, place it in the sieve and put some weight on it. Let it drain for an hour or so. There should be no dripping water in the chena when we start making discs
  5. Add the saffron strands to 2 tbsp milk in a bowl and set aside to infuse.
  6. In the meantime, prepare the rabdi. Add 1 liter milk and 1/3 cup sugar to a shallow pan. Start cooking on medium heat stirring occasionally.
  7. Once a skin starts to form on the surface, stick the skin to the sides of the pan. Repeat this till the milk has reduced to 1/2 the original quantity.
  8. Add 1/2 tsp cardamom powder, the saffron infused milk and the chopped nuts to the reduced milk. Mix and set aside to cool
  9. Once the chena is dry, start making the sugar syrup. Combine 3 cups of water, 1 cup of sugar and 1 tsp cardamom powder in a saucepan and bring to a boil. Let it cook uncovered for 10 minutes
  10. In the meantime, remove the chena from the cheesecloth onto a plate. Add the corn starch and knead for 10-15 minutes with the heel of your palm till smooth and soft. Divide into 12 parts and shape into small discs
  11. Add these discs to the sugar syrup, cover and cook on medium heat for 10 minutes.The discs should swell to almost twice their size and float to the top.
  12. Switch off the heat and rest covered for another 10 minutes. Do not uncover the pan before the resting time is over.
  13. Remove the discs from the syrup using a slotted spoon and squeeze gently. This will remove the syrup and prep the discs for absorbing the rabdi.
  14. Add the discs to the cooled rabdi and chill in the refrigerator for at least 4-6 hours.
  15. Add three chena discs to a bowl and top with rabdi. Sprinkle some chopped nuts on top if you want and enjoy!

Unfortunately, this dish is not vegan and I haven’t found a recipe which gets even close to the real thing. If you know of a vegan ras malaai recipe, please let me know in the comments.. As always, let me know how it goes! 😊

Tomatillo Pasta Sauce

I’ve gotten into looking up weekly deals and coupons recently. There were some really good deals on Buitoni pasta, and I got amazing cheese tortellini. Since my dairy issue turned out to be something else, I’ve been enjoying eating a little dairy. I’m a little relieved I don’t need to give up cheese entirely. However, I still think it’s better to find vegan alternatives whenever possible!

I also bought some tomatillos after eating a tomatillo pasta sauce at someone’s house. It was tangy and delicious. Then I forgot about them and they sat in my fridge for a long time! Once I realized I still had them, I had to try a one pan roasted vegetable pasta sauce! This recipe is vegan and you can add any pasta you like to it. I added the Buitoni pasta, but really anything will work here. The recipe is also super easy and it comes together so fast! All you need to do is chop up some veggies. Your appliances will do the rest!

Servings: 2, Prep time: 5 minutes, Cook time: 25 minutes

Ingredients

  • Tomatillos 3 medium
  • Carrot 1 medium
  • Jalapeño 1/2 pepper
  • Garlic 6 cloves
  • Pasta of choice 9 oz (I used Buitoni cheese tortellini)
  • Olive oil 2 tsp
  • Salt 1/2 tsp
  • Pepper 1 tsp
  • Cheese of choice (use vegan if you want!) 2 tbsp
  • Chopped parsley 1 tbsp (optional for garnishing)

Instructions

  1. Preheat the oven to 350 F (180 C).
  2. Remove outer skin on tomatillos and cut into quarters. Roughly chop the carrot into about 1/2 inch pieces. Snip of the hard ends of the garlic cloves, but DO NOT peel them.
  3. Arrange all the veggies on a baking sheet. Drizzle olive oil, salt and pepper. Mix well and roast for 20-25 minutes till soft
  4. While the veggies roast, boil the pasta according to package directions. Once done, drain all but 1/2 cup of the pasta water. The veggies and pasta should be done cooking around the same time.
  5. Peel the roasted garlic cloves. The flesh should pop out if you squeeze the end of the clove.
  6. Combine the roasted veggies in the blender along with the pasta water and blend into a smooth paste.
  7. In a bowl, add the pasta. Top with the sauce, cheese and parsley. Enjoy while it’s still hot!
Vibrant and silky deliciousness!

Tips

  • I cannot stress this enough: please do not peel the garlic cloves. If you so, they will loose all the moisture and become unusable. The skin protects the moisture inside the cloves and prevents hardening
  • Using store bought stuffed pasta like the one I used can elevate this dish to an entirely new level. While this would taste amazing with any pasta you like, I highly recommend using a filled pasta. It is very easy to make your own ravioli with wonton wrappers! Let me know in the comments if you’d like a post on that…
  • While tomatillos are available throughout the year, they’re best eaten from June through November. If you cannot find tomatillos, use cherry tomatoes instead. Half a package of cherry tomatoes should yield the same amount of sauce. Roast them whole!
  • Tomatillos have a outer skin which protects them inside the fridge. I forgot I had them for about three weeks, but they were fine when I used them. So it’s very important to store them with the skin on.

This easy recipe makes for a great weekend meal. It is also high in fiber and nutrients, and has an amazing color! It’s also a good way to finish that leftover carrot you couldn’t find a use for. So I hope you make this and as always let me know how it goes!

Pita Bread

We love eating Mediterranean food, and pita is among our favorites. I used to buy pita from the grocery store for breakfast, and use it as a vehicle for anything we could stuff. For around 6 months in 2018, we ate pita stuffed with scrambled eggs for breakfast each and every day. Usually, it’s easy to separate the pocket in these grocery store pitas. Imagine my horror when it refused to open when I had guests over for vegan gyro! Those were the worst pitas we ever bought. They were weirdly soggy, and the pocket just wouldn’t open.

Then I went on YouTube and looked up every pita recipe video I could get my hands on. I’d had success with other Chef John recipes, so I decided to go with his recipe here as well. As always, I made small modifications and the recipe I ended up following is included in this blog. I think the biggest thing I realized while making pita is that you just need to trust that the pocket will form and gently coax the flatbread to balloon… However, if it does not, quickly cut it in half and use a knife to create a slit in the pita! This will also give you perfect pockets treats to stuff! 🥙 This recipe is also completely vegan!

Servings: 8 pita, Prep time: About 3 hours, Cook time: 5 minutes for each bread

Ingredients

  • Active dry yeast 1 package or 2 1/4 tsp
  • Water 1 cup
  • Olive oil for the dough 1 1/2 tbsp
  • Salt 1 1/2 tsp
  • All purpose flour 1 cup + 1 1/2 cup
  • Olive oil for cooking the bread 1/2 tsp

Instructions

  1. Measure the water and heat in the microwave for 15-20 seconds. It should be warm to the touch, but not unbearable
  2. In the bowl of a stand mixer, add the water and yeast. Also add 1 cup of all purpose flour and mix well. Cover and let sit for 15-20 minutes until foamy. This is our sponge
  3. After the sponge has rested, add the olive oil and salt. Fix a dough hook to the stand mixer and start kneading on a low speed.
  4. Gradually add 1 1/2 cups of flour to the bowl while kneading on slow speed. You can add up to 1/4 cup more flour if the dough is too sticky.
  5. Once all the flour is in, knead on medium speed for 6-7 minutes until the dough is springy and smooth.
  6. Dump onto a lightly floured work surface and shape into a smooth ball.
  7. Oil the inside of the stand mixer bowl and place the dough ball in it seam side down. Also lightly oil the surface of the dough. Cover and rest for 1-2 hours till doubled in size
  8. After the dough has doubled in size, punch it to release the air. Remove it to a lightly floured work surface and shape into a log. Cut the log into 8 equal pieces using a bench scraper or a knife.
  9. Shape each of the 8 pieces into a smooth ball by pulling and tucking the sides under the bottom of the ball. Cover the balls with lightly oiled plastic wrap and rest for around 30 minutes.
  10. Lightly flour a dough ball and the work surface. Roll the ball out to about a 1/4 inch thick disc. Rest for 5 minutes.
  11. In the meantime, heat a cast iron skillet on medium low heat. Brush the pan with 1/2 tsp olive oil to prevent sticking. After the pita has rested for 5 minutes, place on the hot pan. Cook one side for 2-3 minutes. Flip and press the edges gently with a spatula. Once a large bubble appears, gently press on this bubble so that the rest of the pita balloons up as well.
  12. Step 10 can be done while one pita is cooking on the pan. At any give time, one pita should be on the pan, one should be resting and one should be in the process of being rolled. This way, we don’t end up resting the pita too much.
  13. If the pita has ballooned nicely, let it cool before splitting in half and opening the pocket. If the pita did not balloon up all the way, you can cut it immediately after cooking and slit into the still warm flatbread to open the pocket!
Perfect pockets!

Making pita was really easier than I thought it would be. Not only did the pockets turn out wonderful, these didn’t require a lot of effort to make. As long as you’re prepared to check in on it from time to time, the yeast does all the work! Did I mention these are completely vegan? Yes! So go on and make these and as always let me know how it goes… 😬