Edamame Truffle Dumplings in Miso Broth

There’s a great local restaurant in Austin that serves seasonal food called True Food Kitchen. Their food taught me to eat farro, which is quite an achievement. I first ate edamame truffle dumplings at this place, and immediately fell in love. The truffle flavor was not overpowering and I could still taste the edamame and miso. The only drawback: it was so expensive.

I set out to recreate the dish at home. I’d never cooked with miso, so buying a whole tub of it at the Asian market seemed risky. I did it anyway. I also bought fresh dumpling wrappers and kombu. Fresh edamame are hard to find, but every major retailer stocks frozen ones. I recommend buying shelled edamame, since this means you don’t have to shell them. Walmart has some good options for truffle oil, which is what is used in this recipe. You can use fresh truffles, but they are very expensive.

Servings: 4 Prep time: 30 minutes Cooking time: 15-20 minutes

Ingredients

For the edamame truffle dumplings

Frozen shelled edamame 1 10 oz package
Truffle oil 2 tbsp
Salt 1/2 tsp
Pepper 1/4 tsp
Miso paste 1 tsp (white miso is preferred)
Garlic cloves 2
Water as needed to grind
Wonton wrappers 30

For the miso broth

Miso paste 4 tbsp
Kombu 4-6 pieces
Water 8 cups
Low sodium soy sauce 2 tbsp
Salt as required

For assembling one bowl

Prepared dumplings and broth
Sesame seeds 1 tsp
Sesame oil 1/2 tsp (optional)
Truffle oil 1/2 tsp
Chili oil 1/2 tsp (optional)
Green onions chopped 2 tsp

Instructions

Cook the frozen edamame according the package instructions and let cool for 10 minutes
Soak the kombu in cool water for 2-3 minutes, then wash thoroughly.
Place 8 cups of water in a heavy bottomed pan and add the kombu. Bring this to a simmer and steep for 5-10 minutes.
Remove the kombu from the broth, and reduce the heat to low. This will ensure that the broth remains warm, but does not boil or simmer
Place the miso paste in a fine sieve with a handle. Dip the sieve bottom into the broth, but make sure the top does not submerge into the broth entirely. Dissolve the miso paste into the broth using a spoon. The sieve will ensure that there are no lumps in the broth and the miso dissolves properly
Add the soy sauce to the broth and taste for seasoning. Add salt if required.
Once the edamame are cool enough, add all ingredients for the dumplings except the wrappers to a food processor and grind into a thick paste. Add water 1 tsp at a time as needed, but make sure the mixture does not become too loose. The paste does not need to be super smooth.
Wet the edges of the dumpling wrappers, place about 1 tbsp of the filling in the center and fold into the desired shape. Since these will be boiled, make sure to seal the edges firmly.
Boil two cups of water in a deep saucepan and cook the dumplings for around 8 minutes.
In the meantime, add the truffle oil, sesame oil and chili oil to a bowl in the quantities specified assembling. Add 6-7 cooked dumplings to the bowl, then top with about 2 cups of broth.
Sprinkle sesame seeds and green onions on top and enjoy!

Tips

You can use homemade fresh dumpling wrappers as well. Since these are more flexible, you can put more stuffing than store bought wrappers. Fresh dumplings can also be boiled directly in the broth since they have very less corn starch on them.
Please do not skip using the sieve to dissolve the miso paste or the broth will be grainy
You can also use store bought miso broth. Ocean’s halo is a good brand to try and I’ve seen it at Walmart before
The dumplings can also be cooked like potstickers if you have the patience. I don’t, so I just boil them.
Make a double serving of the dumpling filling and wrap a few more! These freeze very well.

This recipe is a little time consuming if you’re not used to folding dumplings. However, it’s so delicious that it’s worth it and the ultimate comfort food in winter. The broth is very versatile and you can use it for other things too. Try adding tofu and greens to make miso soup or just drink it as it is! It has amazing health benefits as well. Since miso is fermented, it’s also easier on the stomach. I have digestive issues if I eat tofu, but edamame and miso do not cause any problems. So, I hope you give this a try and as always let me know how it went!

Vegetable Manchurian

We bought an air fryer last year on Black Friday because it was extremely cheap. We did not think buying it was a good thing till I tied making Manchurian balls in it. Vegetable Manchurian is an Indo-Chinese fusion dish. I have eaten something similar in Sichuan restaurants though.

Here’s my recipe for making this dish:

Ingredients

1/2 small cabbage
1 carrot
1 bell pepper
2-3 florets cauliflower
10 cloves garlic
2 inch piece of ginger
1 bunch green onion
2 tbsp all purpose flour
3 tbsp corn flour/ corn starch
2 tbsp low sodium soy sauce
2 tbsp ketchup
1 tsp vinegar
1 cup + 2tbsp water
Cheesecloth or any thin cloth
salt, pepper and oil as needed

Method

Finely shred the cabbage, carrot, cauliflower, bell pepper and the white part of the green onions using a food processor
Add 1 tsp salt and let it sit for 30 mins
Transfer the vegetable mix to the cheesecloth and squeeze till most of the water has drained, then transfer to a bowl
Finely mince the garlic cloves and ginger. I use a garlic press and a cheese grater to do this.
Add half the garlic and ginger to the vegetable mix. Reserve the other half for the sauce
Add 2 tbsp corn flour and 2 tbsp all purpose flour to the vegetable mix.
Add salt and pepper as required
Mix using your hands. Using hands to mix the ingredients will give us an idea of how wet the mixture is. The mixture should just form a ball and stay in the shape made. If it feels too wet, add a bit more corn flour. If it feels dry, add a sprinkle of water
Divide the mixture into equal parts and roll into smooth ball.
Preheat air fryer to 375 F for 3 minutes
Brush the air fryer basket with a little oil and arrange the prepared balls in it. Make sure there is enough space between the balls for food air circulation. Make sure the basket is not overcrowded.
Brush the arranged balls with a little oil as well
Cook the balls for 16-20 mins, turning halfway. I’d start with a lower timer because cooking times can vary depending on the size.
In the meantime, heat 1 tbsp oil in a saucepan
Add the reserved ginger and garlic. Sauté till fragrant
Add in the soy sauce, ketchup, vinegar and 1 cup water
Add salt and pepper according to taste
In a small bowl, combine 1 tbsp corn flour and 2 tbsp cold water
Add this mix to the prepared sauce and cook till thick
Add the cooked Manchurian balls and mix
Finely chop the green part of green onions and sprinkle on top for garnishing

Manchurian in a too blue bowl. I should really buy better bowls

I served the Manchurian with a side of rice. It goes pretty well with anything though. If you want to make the sauce spicy, add in a chopped green chili.

Another good thing about this recipe is that it can be frozen. I make a large amount of the vegetable balls and freeze them in portions. That way, I just need to whip up the sauce whenever required.

So, I hope you try this recipe and let me know how it went!

Paneer Curry and Butter Naan

This week, I’m adding a recipe for paneer curry that my partner really likes. He asked me to make a curry that was tangy and spicy, but did not want the usual ones. He also wanted the paneer to be stuffed. So, I came up with this recipe.

First things first. I understand that paneer isn’t an ingredient that’s readily available everywhere. Paneer is an Indian soft cheese made by splitting milk. Here’s how to make it!

Ingredients

Milk 2 liters or half a gallon (preferably whole milk)
Vinegar 3 tbsp (start with 1 tsp and use as needed)

Equipment

Large sieve
Muslim cloth or cheese cloth (large enough to drape over the sieve). You can use coffee filters or any thin cloth here

Method

Pour milk into a large saucepan and bring to a gentle simmer.
Switch of heat and 1 tsp vinegar. Stir
Repeat process till whet separates from curds
Line the sieve with muslin cloth or the other chosen form of filter
Pour the curdled milk on the sieve. Drain well and let set for at least 6 hours.
Cut into cubes and use in any curry!

So now that we have our paneer, I can walk you through the curry recipe. I will not be including the naan recipe here since they’re my partner’s expertise and I need to get the recipe from him (when he wants to sit down and give it to me)….

Paneer Curry Recipe!!!

Ingredients

Bay leaf 2 small
Large black cardamom pod 1
Kashmiri dry red chilies 10-12
Whole cloves 3
Black peppercorns 5
Cinnamon stick 1 inch
Cumin seeds 1 tsp
Coriander seeds 3 tbsp
Onion 1 large
Tomatoes 3 large
Ginger 1.5 inch piece
Garlic 4-5 cloves
Turmeric powder 1 tsp
Yogurt 3 tbsp
Water 2 cups
Paneer cubes 250 grams or 8 ounces
Green chutney 3 tsp
Salt and oil as needed

Method

Split and de-seed the Kashmiri chilies and soak in warm water for 15-20 mins
Dry roast peppercorns, cloves, cinnamon stick, cumin seeds and coriander seeds till fragrant
Cool and transfer to a food processor or coffee grinder. Blend into a fine paste
Roughly chop the onion, garlic and tomatoes
Add 1 tbsp oil into a large saucepan and add in the chopped vegetables
Sauté on medium heat till onions turn translucent and cool completely
In the meantime, blend the soaked Kashmiri red chilies into a fine paste. Transfer to a bowl
Blend the onion, garlic and ginger into a fine paste
Add 2 tbsp oil to a large saucepan and add the bay leaves and cardamom.
Add the blended chilies and sauté for 3-5 mins on medium heat
Add the blended onion mixture and sauté till oil releases from the sides
Blend the tomatoes into a fine paste and add to the saucepan. Sauté till all the water evaporates and oil releases from the sides
Add in the turmeric and salt. Mix well
Turn the heat on low and add the yogurt. Mix vigorously to avoid splitting
Add the water and cover with a lid. Let the curry boil, then turn off the heat.
Slit the paneer cubes in the middle and spread green chutney inside the cut
Add 1 tbsp oil in a shallow saucepan and add the paneer pieces. Roast on both sides till paneer turns a light golden brown
Add the roasted paneer to the prepared curry

That is the recipe for my paneer curry. I know it has a lot of steps and does require time and effort. However, the end result is totally worth it. This curry can be frozen and used as desired as well. Just add in the paneer after defrosting!

So I hope you try it out and let me know how it went!

Beetroot and Bean Burgers

These are our favorite burgers ever. I was a bit skeptical about trying beetroot burgers with prunes added, but these were amazing! The earthy and sweet taste from the beetroot gave the burgers a great depth of flavor. The other additions added texture and flavor as well.

I followed the recipe by Emma Christensen on thekitchn.com. Here’s a link to the complete recipe: https://www.thekitchn.com/recipe-best-ever-veggie-burger-96967

The toppings added can be customized according to everyone’s taste. I added lettuce and grilled onions to mine! Coleslaw also works in these burgers…

The best part about the burgers is that they can be frozen. Just make patties in the required sizes and freeze them individually. Grill them on a hot pan for a few minutes or till the edges almost burn. I also added cheese on the top and melted it!

I know, I know… There’s a LOT of cheese here! I happen to like cheese a lot and hence, I use low fat cheese! Grocery outlet usually has a version of low fat pepper jack cheese slices. Kraft also makes a decent 2% cheddar!

So make these burgers and freeze them for those weeknights when you really don’t want to cook! 🙂

Meal Prep Part Two: Freezing Indian Food

This post is majorly about freezing Indian food, but a quick general note first. When I started meal prepping, the first thing I did was research what can be frozen and what cannot be frozen. I found a guide by Lauren Greutman (her handle: @iamthatlady) that is amazingly detailed. Here’s the link: https://www.laurengreutman.com/83-foods-to-freeze-or-foods-not-to-freeze/

I love having Indian home food every other night. Finding complete guides to freezing Indian foods is quite hard. It took some experimentation, but here’s a list!

Chutneys:

Most chutneys freeze pretty well. I always make big batches and use them when needed. Coconut based chutneys are the only exception. I found the texture changes on thawing and it isn’t very appetizing. While not a chutney, a mix for pani puri water freezes very well. Just blend it like you normally would and freeze it. When needed, you can dilute it with water and add salt, cumin powder and chat masala. Sometimes when I’m running low on herbs, I just add some chutney I froze. So, that’s another advantage of freezing these.

Gravies:

This recipe contains a lot of dairy and will need to be eaten in two weeks. The portion is single serve!

My cousin freezes large batches of cooked gravies and adds vegetables or paneer to it at the time of eating. I prefer adding everything in and freezing single serve portions.

One thing you should never freeze in gravies is seafood. When I froze a batch of Shrimp Vindaloo, the shrimp turned leathery after thawing. The same seems to be true for all seafood, according to the internet.

There are many opinions on whether we should freeze dairy. I find freezing gravies with dairy in it is fine as long as the food is eaten in two to three weeks. The same holds true for gravies with paneer in them. The other gravies can be frozen for three months.

Bread

Indian breads are another thing that freeze well. They can be frozen uncooked, half cooked or completely cooked. The last time my mom visited, she froze around a 100 phulkas for me. I just microwaved them when needed. I will be adding a post about freezing phulkas, parathas etc. and a quick way to roll them as well soon. Till then, you can follow this link: (add link). I would not recommend freezing raw dough. It does not thaw well and the resultant bread will not be as soft as the ones made with fresh dough.

Dessert

Indian desserts come in a large variety. Some of these can be frozen very well. The best desserts to freeze are all kinds of halwas like carrot, moong etc. Other desserts which can be frozen includes barfis (except coconut based), ladoos etc. Basically, any dessert without a dairy base can be frozen. Just remember to eat them within the month. Needless to say, these guidelines do not apply to traditionally frozen desserts like kulfis.

Dry curries

While these can be frozen, I do not recommend it. The texture is too watery to qualify as a dry curry. This is especially true for potato. Never freeze potatoes, boiled or otherwise. Many guides recommend it, but my experience has been quite bad. When I prep for dry curries, I make sure to eat them within the first three days. They can stay fresh in the fridge for that long.

Lentils

All lentils freeze well. I freeze large batches of my favorites like dal makhana, rajma, moong, dal khichdi, moong etc. They can stay good for three to four months. You can freeze lentils cooked with salt and finish the dish later as well. I prefer to freeze mine in single serve portions so I don’t have to do anything before eating except chuck it in the microwave.

Fried Stuff

Homemade kachoris. Who wouldn’t want to freeze these?

I have frozen kachoris, samosas etc. multiple times. I usually do this when I get packages from India. They do not thaw well or reheat well. They become quite soft and lose the crispiness. However, if it means I can eat kachoris over an extended period of time without the effort, I will do it.

Batters and mixes

This last section is my favorite. Even before I started meal prepping, I used to freeze dosa and idli batters. It is extremely easy to make them and they are delicious any time of the day. Here’s my mother’s recipe for the batter https://everything-nothing.home.blog/wp-content/uploads/2019/02/dosa_idli-batter.docx. The batter can be defrosted in the microwave. The recipe is for idli batter, but can be converted into dosa batter on adding more water. Hebbars kitchen has a good video about this (https://youtu.be/iT4YJV2tx1w). This recipe has other additions. You can use my recipe and watch the video for guidance!

I also freeze mixes for things like dhokla, biryani masala, samosa masala etc. They last longer this way and you can use them whenever you want. They do not need to be thawed as well! This last month we got a huge shipment of white dhokla flour and it is in our freezer now. I am not sure how long they last, but the samosa masala my mom made in May 2018 is still good.

I will keep adding to this list as I explore more. I have some tips and recipes for freezing other cuisines as well. Keep an eye out for my next post!!

Meal Prep Guide! – Part I

I recently started meal prepping for the week. I was a little hesitant at first because of two things. The first being my aversion to frozen food and the second being that all videos, blogs etc. I saw prepped for two recipes for the week. That meant I would be eating the same food every day of the week. That was not something I was okay with. However, when I looked at recipes and methods of freezing, I found that most cooked things could be frozen for at least three months. I also realized that my aversion to frozen food comes from the fact that I enjoy hot food. If I stick to food that can be heated, I should be fine.

Since I have a handle on the whole process now, I am writing a sort of guide to meal prep. Now, this is not a full-fledged meal prep blog and this is not a full-fledged guide. It’s something that can help you start and guide you to better resources. For this post, I am focusing on planning the meal prep itself.

First things first, you need to have the right equipment to meal prep. While some people use disposable containers, I prefer using things I can wash and reuse. It is also always better to have multiple boxes so you can freeze portioned meals. I would also suggest buying labels for the containers. Here’s a picture of the containers I use.

My meal prep boxes are a combination of Walmart 2 partition containers, Tupperware my mom sent and (believe it or not) restaurant delivery containers.

Other staple equipment includes usual material like aluminum foil, plastic wrap etc. We also own a 3.5 L Chefman air fryer, which is extremely handy in multi-tasking and produces healthy food! We got ours during Black Friday at Best Buy, but it is available on Amazon too.

Another important thing is to prep with the quantity, quality and diversity of the meals in mind. The key to this is planning the week ahead of time. I have a template that I use to list the menu for each week, list recipe ingredients and then create a shopping list from it. This link: https://everything-nothing.home.blog/wp-content/uploads/2019/01/mealplantemplate.docx has the format I use in Microsoft word. You are welcome to use it. Please let me know if it works for you! I usually fill it in every Saturday morning. If we are planning to go somewhere on a weekend, I prep for that week the week before.

Here’s an example of a week.

Recipe vise Ingredient List

Cauliflower curry: cauliflower (1 medium floret), onion
Soup: Thick loaf bread, mushrooms (2 packs), small cream/milk, garlic, butter, parsley, cheese, onion
Cumin potato curry: Potatoes (9 medium), cumin, chili
Cabbage curry: 1 medium head of cabbage
Egg muffins: eggs, milk, cheese, salt, pepper, broccoli, bell pepper, mushrooms
Banana muffins: egg, banana (2), Choco chips, salt, baking powder and soda, flour, honey, applesauce, mini liners (check)
Wraps: wrap, broccoli, mushrooms, bell pepper, onion, eggs, milk, salt, pepper, garlic powder
Lasagna: lasagna noodles, egg, ricotta cheese, parsley, garlic, tomato paste/tomatoes, onion, yellow squash, bell pepper
Meatballs: Ground turkey, parsley, tomato paste, garlic, spices, angel hair pasta, breadcrumbs, egg
Waffles: onion, cheese, chili, garlic powder, eggs, milk, vinegar, baking soda, baking powder, flour
Pav bhaji: potatoes (6 medium), tomatoes (3), cauliflower (1/4 head), bell pepper, spices, garlic, onion, unsalted butter, cilantro, pav buns (not sweet)

Shopping list

You might notice my ingredient list does not include weekend recipes. This is because I include the weekend in next week’s prep. Another thing you might notice is that I have written check in front of some ingredients. This is because I want to check if I have them before buying more.

Make sure you set aside at least 4 hours each weekend for prepping excluding grocery runs and menu planning. This reminds me that meal prep is an excellent activity to do with your partner. More people working means less work for one person and you get to spend time together!