Category: Vegetarian

Categories
dessert Indian Maharashtrian Main Dish Rice Vegetarian

Narali Bhaat

Narali Bhaat

If you notice coconut is used extensively in Maharashtrian cooking, especially in the costal  cooking. Same three ingredients, fresh coconut, Jaggery and rice are used to create a variety of desserts.

Modak

You take the rice flour, fresh coconut and jaggery, with a little bit of steam you turn it into this delicious dumpling, Modak. Modak are made specially for Ganesh festival as those are Bappa’s favorite.

Patole

You take the rice flour, make pancake with it. Stuff it with a earthy mixture of fresh Coconut, jaggery and some aromatic spices like cardamom and poppy seeds, That turns into patole. The same are also found in Kerala

Sandane

Soak the rice, grind it coarsely, makes some jaggery and coconut, steamed the whole make sure to make something like a pudding which can be enjoyed with sweetened coconut milk, it’s called Sandane. Sometime you can also add jackfruit pulp, I love that variation a lot

Ghavan Ghatale

A pancake is made with rice flour and eaten with coconut milk sweetened with jaggery

As you can see that traditional recipes use ingredients that are local, which is why I love cooking these recipes and sharing with everyone.

Today’s recipe is no different, it uses these very simple basic ingredients and turns into this comforting delicious dessert.

Rakshabandhan/ Narali Poornima

The fisherman community does not fish during the monsoon months. They treat the sea as their God and let it rest for those four months. Its on this day that they restart the fishing. They sing songs, dress up and offer coconut as an offering to the sea.

On this full moon the fisherman community celebrates with praying to the ocean God and offer him a special treat of this rice. Since the rice is heavily flavored with coconut, it’s called Narali bhat and the full moon is called Narali(naral=coconut) Poornima( poornima=full moon 🌝)

Narali Purnima

This is also the day when most of the Indians celebrate ‘Rakhi Poornima’. The word is based on the word, ‘ Raksha’, which means protection. It is believed that the sister ties this colorful thread, Rakhi on her brothers wrist as a thank you for protecting her. The brother makes a promise to take care of her.

Now a days it’s a celebration of sibling’s love and I absolutely adore that. We are three sisters and the youngest brother, and on this day we remind each other of the love we share and promise to be there for each other.

This year we could not be together for celebrating this festival but I at least tried to celebrate with this special bhaat and shared it virtually with them.

Here is the recipe!

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Narali Bhaat

A sweet rice dish with coconut and jaggery, flavored with saffron.
Course Dessert, Main Course
Cuisine Indian, Maharashtrian
Keyword easy to make, gluten-free, vegetarian
Author Anagha

Ingredients

Ingredients

  • 1 cup Basmati Rice
  • 2 cups water
  • 1 pinch of salt
  • 4 Cloves
  • 4 Green Cardamom
  • 4 tbsp Clarified Butter/ Ghee
  • 8-10 Cashew split in halves
  • 1 Tbsp Saffron dissolved in 1 tbsp milk
  • 1 cup Freshly grated coconut
  • 3/4- 1 cup Jaggery

Instructions

  1. Soak the rice for 15-20 mins in cold water. Drain and set aside

  2. Heat 2 tbsp ghee in a heavy bottom pan

  3. Fry the cashews and set aside

  4. Add cloves and cardamom and saute for a min

  5. Add drained rice and saute for another min

  6. Add the boiling water to the rice and stir

  7. Add a pinch of salt, bring it to a boil and cover

  8. Let the rice cook till all the water is absorbed.

  9. Once the rice is cooked, spread it on a plate to cool

  10. Mix coconut and jaggery and cook till the jaggery melts and the mixture comes together

  11. Add the cooked rice and mix with very gently

  12. Cover and let it steam for 5-7 mins

  13. Add the remaining ghee and saffron milk and mix well

  14. Add the fried cashews and serve

Categories
Breakfast Snack Vegan Vegetarian

Cardamom Maple Granola

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I had no clue what granola was until a few years ago. In fact, any time I saw granola in a coffee shop or a bakery, I would think that it must be a oatmeal resin cookie experiment gone bad, or maybe some got the wrong type of oats. But then a few years ago we visited Mendocino.

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Mendocino is a quaint little town north of San Francisco along the pacific; it has a picturesque shoreline, a cute little downtown with art galleries, and chocolate shops galore. This is one of my favorite places to visit. We usually end up renting a big place with friends and cooking and spending time in the jacuzzi- it’s a lot of fun. Anyway, back to my granola, I had a chance to taste some amazing granola on one of my trips to Mendocino, and I loved it. I could see how easily you can customize it to your taste or preference. I started making granola and played around with different ingredients, tried various recipes as well. But the one I liked the most was from Genius recipes. I use that as a base and make changes as needed.

I love making it at home as I can control the kind of ingredients used, I use all organic ingredients which is perfect for my family and friends.

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I packed this Granola for my kids, and they both came home asking for three times the quantity. It seems like their friends also loved it. I like it because it stores well, you can eat it as a snack, or for breakfast with milk, or add to your parfait, the possibilities are endless. The process is super simple- it’s literally just mixing ingredients and sticking it in the oven, you don’t even have to babysit. I normally make it in the evening and let it cool overnight.

Today I served this with fresh apricots I picked up in the farmer’s market. Some chopped apricots, blueberries, yogurt with a touch of salt and topped with crunchy granola. Everyone loved it. You can serve the parfait in a clear glass bowl, and it looks so pretty.

The recipe which inspired me to make this version is from Genius Kitchen. I love the nutty flavor of Olive Oil that compliments the earthy maple. I make many variations of this but our favorites are this one with cardamom and another with star anise, I add some fennel seeds in that along with popper sorghum.

You can use anything you like, its like a blank canvas.

Print
Cardamom Maple Granola

Ingredients

  • 3 cups old-fashioned rolled oats
  • 3/4 cup  raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1/2 cup unsweetened coconut chips
  • 1 cup  raw pecans,  coarsely chopped
  • 1/2 cup Chopped cashews
  • 3/4 cup pure maple syrup
  • 1/2cup extra-virgin olive oil
  • 1/2cup packed light-brown sugar
  • 1pinch coarse salt, to taste
  • 1 tsp Cardamom powder

Instructions

  1. Heat the oven to 300F
  2. Mix oil, brown sugar, maple syrup in a steel bowl
  3. Mix all the nuts, coconut and oats in a separate container
  4. Add the nut mixture to the oil and sugar mixture.
  5. Mix well
  6. Add salt and stir once
  7. Take a cookie sheet and line with a parchment paper
  8. Spread the mixture evenly on the sheet
    9. Bake
  9. Bake for 45 mins
  10. Stir every 10-15 mins
  11. After 45 mins take it out of the oven and stir in the cardamom powder
  12. Let it cool on the sheet for an hour
  13. Store it in a airtight container
    14. Serve
  14. You can serve this with milk for breakfast
  15. You can make parfait with yogurt, some fresh fruit and this granola
  16. You can eat it as a snack
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://thesaffrontouch.com/2018/07/06/cardamom-maple-granola/

 

Categories
Appetizer Healthy foods Indian Maharashtrian Main Dish Mexican Vegan Vegetarian

Pulled Jackfruit Taco with Sugarcane tortilla

As you know I love cooking with what’s in season, go visit the local markets, pick up some produce, get some inspiration, bring it back to the kitchen and make something fun. This time when I visited India in Summer, although it was ultra blistering hot, I mean we are talking 108F and 90F at night, it did not stop me from going to the market.

I picked up some raw jackfruit, mangoes from the market and on the way home stopped off to grab a drink of fresh sugar cane juice. As I was driving home, I started thinking about my summer vacations growing up.

It used to be super hot where I grew up, but we still enjoyed our afternoons. A everlasting game of monopoly, carom board, playing cards and endless conversations were so much fun. Every summer we also visited my Nani (maternal grandma). She lived in Mumbai and the train ride to her place used to be another event we looked forward to every summer.

My Mom is a great cook and an amazing planner.  So she would pack perfect food for all our train journeys. One of the dishes was this roti/poli/tortilla made from sugar cane juice, called ‘Rasachi Dashmi’.  It not only tasted awesome but was perfect for the train journey as it stayed good without any refrigeration and tasted great cold.

My nani would always have alphonso  mangoes waiting for us along with other things from konkan and she would make the best Poli in the world. We would devour the mangoes with poli and ghee.

Kokam, Tadgola and so much more. Fragrant yellow jackfruit would fill the air. I will share more recipes using the ripe or yellow jackfruit soon.

One of those things was raw/green jackfruit. She would make the best bhaji with it, with lots of red chilies and tender cashews.

My nani is no more, but her memories I cherish through various foods. My kids are not so lucky to just hop on a train and visit their Nani, my Mom. The 10K miles is a long distance to cover. But we always take family trips in vacations, sometimes local, sometimes even staycations but always make time for family.

I know how important it is to spend time and make memories. We are all big time foodies so more often than not the destinations are picked based on the variety of food we get to eat. We love to explore local cuisines and produce, always a local market visit is included in the vacation plan.

One of the favorite destinations is Mexico, I just love Mexico. Its nice and warm, people are very friendly, I can speak the language and most of all, amazing food. I can visit Mexico many times and nto get tired.

Mexican food is probably my second most favorite food after Indian food. Whenever we visit Mexico, II make sure we go to the local markets and try some amazing dishes. Last time we visited this restaurant in Maztlan, El Precidio and everything there was incredible.

I love Mexican food as it highlights seasonal produce, perfect balance of spice, sweet, savory and just satisfying meal. I love the use chilies in many ways, I love how they use traditional cooking methods to get some complex flavors in dishes like Mole.

One of the most commonly known Mexican foods is Tacos. Simple yet flavorful, incredibly versatile.

Today’s dish is inspired by the  summer vacations, both mine and my kids’s and its tribute to the local produce.

Pulled Jackfruit Taco with Sugarcane juice tortilla

[yumprint-recipe id=’8′]

I would love to know about your summer memories and foods. Please share in comments.

Categories
Breakfast Indian Maharashtrian Snack Vegetarian

Dahi Sabudana- tapioca pearls with spiced yogurt

Spring/summer  is here. The rain gods have been kind and hence all the mountains around where I live are still green.  Near my home there is a barn and they bring out their sheep for grazing at this time, with the rolling hills, and the sheep,  it feels like Swiss countryside.
In India, we celebrate Holi. During holi a effigy of a demoness is burnt in fire. This demoness symbolizes all the mean thoughts, all the resentments that one might be carrying, you burn it all in the fire of Holi.  This is the time when we celebrate New Year according to the lunar calendar. Interestingly around the same time Parsi’s and Iranis’s also celebrate Navrouz, which translates to ‘New Day’. In short its all about starting afresh, leaving all the baggages that you might be carrying and focus on the future.

In India we have Navratri ( which translates to ‘9 nights’) twice a year. Interestingly they both fall when the season changes from hot to cold and cold to hot. One is in spring time and one in fall. During this time you fast, you don’t eat meat, regular vegetables, no cereals. I think it is very much needed, it gets your body time to adjust and also get ready for the new season. Its like a cleanse, where you eat light foods, people also try not to eat garlic & onion.


Each region in India has its own rules of what to eat and what not to eat during these nine months, some eat spinach, some eat tomatoes, others don’t. A few things like tapioca, water chestnut, sweet potatoes, cucumber are eaten across the country.

I come from Maharashtra where Sabudana Khichadi is very popular. I recently did an Insta story on it. Whenever I ask my kids what they want special for breakfast, the answer is Sabudana Khichadi . My husband can eat bowls of it. I normally end up making enough so I have leftovers as he likes to eat it the next day again.

Everyone knows Sabudana Khicadi but might not know this recipe. My mom makes it so well, my sister can eat bowls of it for days and not get tired. I like it more than Khichadi because it feels kind of cooling and I love yogurt 🙂

Dahi Sabudana

Ingredients:

  • 2 cups tapioca pearls ( you can get them in any indian grocery store)
  • 3-4 green chilies ( I use the thai chilies that are super spicy)
  • 1 1/2 tsp Cumin seeds
  • 1/3 cup roasted peanut powder
  • 1 cup buttermilk (if you can not get buttermilk, you can churn 1/2 yogurt with 3/4 cup water)
  • 1 cup
  • salt to taste
  • 1 tbsp sugar
  • 2 tbsp chopped cilantro

Method

  • Dry roast sabudana/tapioca
  • After it is cooled down, soak in some water for about 30 mins
  • Pound the cumin seeds and chilies to make a coarse paste. I prefer using mortar pestle but you can also use a chopper
  • After 30 mins, drain all the water and soak in buttermilk for at least 4-5 hours.
  • Now add yogurt ( preferably whole milk), roasted peanut powder, chili-cumin mixture and salt n sugar to taste.
  • Garnish with cilantro

Note:

  • You can also cook the sabudana in water until it is translucent ( instead of roasting and soaking in buttermilk).
  • Mix it with yogurt, roasted peanut powder, salt, sugar and the chili cumin mixture. You can also  add tadka of ghee jeera mirchi if desired
  • Garnish with cilantro
Categories
dessert Vegetarian

Dulce de Leche Ice cream

It all started with churros. I ate these churros in Mazatlán and have been wanting to try the recipe. I decided to pair those churros with ice-cream to make a perfect sandwich. Since I was pairing with churros, I thought why not make Mexican inspired ice-cream.

So here is it, Dulce de Leche Ice cream. Dulce de Leche translated into ‘Sweet of milk’. We get it in a can here in the local Mexican grocery store. If you can not get your hand on one, you can easily make it from your regular condensed milk.  This has all the goodness of the condensed milk with enriched flavors as all the sugar is nicely caramelized.

How to make Dulce de Leche from regular condensed milk

Typically all ice-creams start with a custard base, which has eggs, milk and sugar. However this recipe is egg-less so vegetarians can also enjoy.

 

Source : internet
Ancho Chili 

I got the original recipe from Epicurean but I decided to put my own twist. I love to add salt and heat to my desserts. So today I have decided to kick this ice-cream up a notch with Ancho chili powder. I love this and use it a lot in my many recipes. Ancho chili is a sweet pepper. It is the dried form of Poblano peppers.

 

INGREDIENTS

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 can Dulce de Leche
  • 1/8 teaspoon pure vanilla extract
  • 1 tsp Ancho chili powder

Method

  • Bring milk and cream just to a boil in a 3-quart heavy saucepan over medium heat, then remove from heat
  • Whisk in dulce de leche ( save 3-4 tbsps) until mixed well
  • Whisk in vanilla & the Ancho chili powder
  • Cool the mixture stirring occasionally till its at room temperature
  • Freeze mixture in ice cream maker until almost firm.
  • Towards the end add the saved Dulce de leche. It will add nice streaks to the ice-cream
  • Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
Categories
Indian salad Side dish Vegetarian

Nepalese Fiddlehead Ferns

I love going to the farmers market no matter where I go. So when I walked to the ferry building in San Francisco yesterday, I decided to swing by the market and pick up something for dinner. I picked up some kumquats and Lisbon lemons. I went inside the building. That building is one of my favorite places to visit, yummy baked goods, flavorful olive oils, natural soap, ice-cream, so many fun things to try. 

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There is a shop that is  my favorite shop, they carry different kinds of mushroom among other interesting things. I visit them every time I go there.  Today I saw some morels, ramps and fiddlehead ferns. I was so excited because I have never cooked ramps or fiddlehead before. I bought them and planned my dinner around it.
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Today I saw some morels, ramps and fiddlehead ferns. I was so excited because I have never cooked ramps or fiddlehead before. I bought them and planned my dinner around it.
When I started reading about it I found out that even though Fiddlehead ferns are not common across India, the northern states of India use it when in season. In Kashmir region, these are pickled as well. You cook it with some dry spices with potatoes.
In Nepal it is used as well.  I remembered that when I visited Nepal in Feb 2015, I had eaten ‘ Neuro ko Tarkari’ and I had loved it . So today I decided to make a Nepalese recipe with these fiddleheads.
Like all other Nepalese recipe, it is very easy to make and quite simple.
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Ingredients

  •  3-4 cups Fiddlehead ferns
  • 2-3 tbsp Clarified butter/ Ghee
  • 1/4 tsp Fenugreek Seeds
  • 1/4 tsp cumin seeds
  • 1/8 tsp turmeric powder
  • 1 green chili chopped
  • 2-3 cloves of garlic chopped
  • 1/2 tsp Cumin powder ( optional)
  • 1/2 tsp coriander powder (optional)

Method

  • With a soft brush remove the brown fuzzy part from the ferns
  • Cut off the fat, tough stems ( just like asparagus)
  • Boil a pot of salted water and blanch the ferns
  • Chop roughly or leave it whole. I left mine whole since they were baby size
  • Heat ghee, when hot add fenugreek seeds, cumin seeds chili and turmeric
  • Add chopped garlic and saute lightly. Dont let the garlic burn
  • Add the blanched ferns
  • Saute for a couple of mins, add the ground spices
  • Serve as a side dish

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Categories
Condiments Goan Indian Pickles & Chutneys Vegan Vegetarian

Pineapple sasave- sasam

Summer vacations are even more focused on food in my household. We love making new dishes using abundant produce. We all look forward to elaborate meals on the patio accompanied with some jazz in the back ground. I have been meaning to blog this for a long time, but when I was planning the menu today, this just fit right in, so here it is

Last time when we visited India, we visited family in Goa. For those who dont know where Goa is, it is a western coastal state of India. Known for its beautiful vibrant beaches and amazing sea food, this state offers a great cuisine. Since Portuguese settled here, the goan cuisine is influenced by the Portuguese cuisine. There are  some recipes that are typical of the christian household and some that are more  Hindu cuisine. No matter which one you pick, it is great food for sure .

The family we visited, Didi who is the lady of the house, is amazing cook. She had made a spread that we enjoyed so much. Her home is also very beautiful, courtyard, brick walls, it is so inviting and warm. One of the recipes she made is Ananas Sasave- pineapple curry.

PIneapple
Pineapple

In summer, I love cooking with fruits and Pineapple goes so well with so many things. Tangy, sweet I love it in many dishes.

This dish has everything, a bit of sweet, a bit of sour, a bit of spice and everything nice. It is very easy to make and tastes good hot or room temperature. I love to eat it with piping hot rice and a dash of ghee. It is very easy to make, comes together in 15 mins.

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I made this as a part of the meal, prawn curry, raw banana Kaape, rice and papad.

Ingredients:

sasam ingredients
sasam ingredients

 

Paste

1 cup of fresh grated coconut

1 tsp of mustard seeds

1 small piece of tamarind

1-2 green chilies

For tempering

1 tbsp oil ( I used coconut oil)

1/2 tsp mustard seeds

1 pinch of asafetida

1 spring of curry leaves

1 dry red chili

Other 

3 cups of cubed pineapple

1 tbsp jaggery

salt to taste

Method

Make a fine paste of all the ingredients listed under paste. The finer the better, but use as little water as possible.

You can add water later, but try to grind with a little amount.

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Heat the pan and heat coconut oil, make sure you cook on medium heat otherwise the oil can smoke.

Add mustard seeds, asafoetida, curry leaves and dry red chilies. saute for a few secs, and add pineapple pieces. Add salt, stir and cook for a few minutes covered.

Add the ground paste and cook on low heat. Add jaggery and taste for salt.

Your sasave is ready.

This dish awakens all the senses, it is  a riot of flavors  in your mouth.

 

Goan Thali
Goan Thali

 

 

Categories
Appetizer Indian Vegan Vegetarian

Soya Pyaaz Ki Seekh kabob

I love summers. Abundant produce, long days and backyard barbecues. I love anything and everything that comes off the grill. The smoky aroma it imparts to the food is so appetizing. We have grilled all the way till October, even when it is raining with an umbrella in the hand, umbrella not for us but for the grill 😉

Today it was a gorgeous evening, the first moon was in the sky. It marks the beginning of Ramdan.  It was not too hot, prefect temperature to have a meal on the patio.


I love summer produce and can almost go vegetarian in summer but then the kabobs call my name, and I melt.

This recipe today sort of helps me be vegetarian on Monday. It is perfect for the #meatlessmondays and the grill.

I love watching all food shows but there are some favorites and master chef is one of them. I loved the indian version more because there was Vikas Khanna and there was Ranveer Brar ;). Recently I got a chance to meet with Vikas Khanna( thanks to a dear friend)


A local organization Women’s now is hosting a cooking competition  and Ranveer will be the judge, so now I can not wait to meet Ranveer.

Today’s recipe is based on his recipe. I made a few tweaks, it is a keeper


Ingredients

1.5 cup soya chunks or 1 cup granules

1 large potato

1/2 onion finely chopped

1-2 green chilies chopped

1 tsp Shahi Jeera

1 tbsp oil

1 tsp crushed coriander seeds

1/2 tsp red chili powder

1 pinch cardamom powder

1-2 drops of liquid smoke

A few mint leaves chopped

Cilantro chopped

Salt to taste

Method

  • Boil the potato, peel and mash well.
  • Soak the soya chunks in hot water for 15-20 mins. Drain and squeeze out excess water.
  • Pulse in the food processor to get a minced meat like consistency.
  • In a pan heat the oil, add jeera when the oil is hot. Sauté for a few seconds.
  • Add the chopped onions and chilies and sauté on medium heat till brown.
  • Add these onions to the soya mixture along with potatoes and rest of the ingredients.
  • Make patties and shallow fry in a pan or make long rolls and shape lo a kabob on a skewer. Cook till crispy outside.
  • Remember everything else is cooked so make sure you don’t let the kabob dry out.

I served it with a Rose-strawberry coconut smoothie with chia seeds, it seemed to somehow compliment the colors of the sky.

Categories
Breakfast French Kids favorite Snack Vegetarian

Leek, Potato & Goat cheese Galette with Pistachio Crust

Last few days have been very challenging, I consider myself a very strong person but it is amazing how vulnerable one gets when they are emotionally invested. I know it will be alright eventually but right now it hurts.  I really needed to do something that takes my attention away. So I have started lifting weights and  decided to try at least one new  recipe every week.

I love love brunches. You can try different things than your usual lunch and you are not rushed to have everything ready. Perfect for lazy mornings and occasions like Mother’s day. On the occasion of Mother’s day, I am sharing this recipe that can be a perfect addition to your brunch table. You can make the prep ahead of time and then comes together in less than 15 mins.

I love nuts, and especially pistachios. I am in love with combination of  green, pink colors you see in these raw nuts. I recently made a nice torte with pistachio crust and it was a major hit at my work.  Todays recipe uses the nuts in the crust, giving it a unique toasty flavor and crunch.


I had seen this recipe on Bon Appetit and have been wanting to make it. I have grown fond of goat cheese recently and loved the contrast of the tangy, creamy goat cheese against the caramelized leeks and sweetness of honey.

Goat Cheese & Leek Galette with pistachio crustPistachio Galette

 

Ingredients

For the dough

  • ½ cup shelled pistachios
  • 2½ cups unbleached flour
  •  1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces

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Toppings

  • 1 tablespoon olive oil, plus more for drizzling
  • 1 large leek, halved lengthwise, white and pale-green parts only, finely chopped
  • ¼ cup  heavy cream
  • 4 ounces goat cheese
  • 2 garlic cloves, finely chopped
  •  2/3 Kosher salt, freshly ground pepper
  • 4 tablespoons coarsely chopped dill, plus more for serving
  • 2 large Yukon Gold potatoes, thinly sliced
  •  1 large egg, beaten to blend Honey (for drizzling)
  • Crushed szechuan peppercorns
  • Flaky sea salt (optional; for serving)_MG_3039

Method

 Dough

  • Pulse pistachios in a food processor until coarsely ground. Add flour, kosher salt, and sugar and pulse until combined.
  • Add butter and pulse until a coarse meal forms.
  • With motor running, slowly add ½ cup ice water and process until dough comes together.
  • Transfer dough to a work surface, form into a ball, and flatten to a disc.
  • Wrap dough in parchment and chill 30 minutes.
Dough
crust

Topping

  • Preheat oven to 400º. Heat oil in a small skillet over medium-low; cook leek, stirring occasionally and being careful not to brown, until just softened, about 5 minutes.
  • Meanwhile, mix cream, goat cheese, and garlic in a medium bowl until smooth. Season with kosher salt and pepper. Line a rimmed baking sheet with parchment.
  • Transfer dough to a work surface and divide into 4 pieces.
  • Working with one piece at a time, roll out to an 8″ round.

Layer it up

  • Using an offset spatula, spread one-quarter of the goat cheese mixture on dough, leaving a 1″ border.
  • Top with 1 Tbsp. dill and a thin layer of potato slices. Drizzle with oil and season with kosher salt.
  • Top with one-quarter of the leeks. Fold edges over, overlapping slightly.
  • Carefully transfer galette to prepared sheet. Repeat with remaining dough and filling.
  • Brush crusts with egg wash. Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. If you want to make a vegetarian version, you can skip the egg and instead use some water mixed milk to brush the edges.

Cut slice

Original Recipe:

http://www.bonappetit.com/recipe/goat-cheese-leek-and-potato-galette-with-pistachio-crust#recipe-ingredients

Categories
Maharashtrian Side dish Vegan Vegetable curries/daal Vegetarian

Savory butternut squash

I have been making an effort to eat local and eat what is in season. To help with this initiative, I only shop at the farmer’s market as much as I can. The only exceptions are curry leaves and mango.

My kids sometimes complain that I always find some type of squash in the market, they are right, you will always find some kind of squash in the market. The butternut squash is typically available in fall. The market I go to, one farmer carries organic apples and different kinds of squashes. I love butternut squash since it holds its shape fairly well even after cooking.

When I was ready to cook this squash, my friend Hrushikesh posted this recipe. This recipe reminded me of the subji that is served as a Prasad ( a blessing) at a a very famous temple. I visited it when I was in 7th grade. I fondly remember sitting on the floor and eating this subji with thick whole wheat rotis on a plate made with dried leaves. I did not know what Bio degradable or compostable meant, now I appreciate that plate even more.

So I decided to try the recipe right away and the outcome was delicious. It can be easily tweaked to be eaten as a fasting food as well.

Savory butternut squash

Pumpkin Subji

Ingredients

3/4 kgs of pumpkin chopped in squares of about 2″ x 2″ (peels on)
3/4 cup  grated dried coconut
1 tbsp Poppy seeds ( खसखस )
2 green chillies finely chopped
2 medium sized dried chillies
1 tbsp  cashews chopped
10-15 fenugreek seeds
2 tsp Corriander powder
1 full stem of curry leaves
2 tbsp Raisins
1/2 cup of water

For tempering
1 1/2 tbsp oil
1 tsp cumin seeds
1/2 tsp turmeric powder
A pinch of asafoetida

Method

Peel the squash and cut in cubes.

If you are using pumpkin, you can leave the skin on as it helps keep the cubes intact and does not get mushy.

Heat the oil in a wok. When hot, add cumin seeds, turmeric powder and asafoetida.

Add the raisins, curry leaves, green & red chillies, cashew nuts, fenugreek seeds,poppy seeds and roast it for about 2 mins.

Now add 1 tsp of corriander powder (the remaining 1 tsp goes in at the end) and roast it for another minute or slow on a low flame.

Add a few drops of water if it starts to burn.

You can add more chillies if you like, since the squash has its natural sweet taste, sugar or jaggery is not required
Now add the cut pumpkin cubes, there’s no need to steam it as these cubes do get cooked well.

Add 1/4 cup of water and cover this with a lid for about 3-4 mins. Check after that add some more water and let it cook for another 4-5 mins or until done.

Add the roasted dry coconut & 1 tsp of Dhaniya powder.

Cook it till its done.

Serve it hot with roti or Teekhi puris.

 

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