Wednesday, March 7, 2012

Navratan Korma

Adapted from 660 Curries by Raghavan Iyer. This was excellent and much easier than I expected. Modifications: ghee eliminated; roasted tofu subbed for paneer; vegetables increased and adapted for what was available; roasted instead of boiled.

The tofu: 1 lb tofu, drained, pressed, cubed, and roasted at 400F for about 30 minutes.

The vegetables:
1 c cauliflower florets cut to 1/2 inch across the top, roasted at 400F for 15 minutes
1 c red bell pepper, in 1/2 inch pieces, roasted at 400F for about 10 minutes
1 c green peas
1.5 c green beans, cut into 1 to 2 inch pieces
2 c carrot pieces, about 1/2 inch diameter by 1/4 inch thick
--- Steam peas, green beans, and carrots over 1 c water for about 5 minutes. Set steaming basket aside and leave steaming water in pot. (Use two baking trays for the roasting; put tofu and cauliflower in the oven first, then remove the cauliflower and use that baking tray for the peppers.)

The sauce:
1 c diced onion
1/3 c cashew pieces
1/3 c minced prunes, or raisins
1 T minced ginger root
1 clove garlic, minced
2 whole cloves
1/2 tsp cardamom seeds
1 bay leaf
1 T ketchup or tomato paste
1 t salt
3/4 t turmeric
3/4 t garam masala

--- Heat vegetable steaming water and add onion through bay leaf. Cook gently about 10 minutes or until onion is soft and prune pieces are plumped. Remove bay leaf and cloves. Transfer to blender and add ketchup, salt, turmeric, and garam masala. Blend well.

--- Put vegetables in pot and pour the sauce over them. Turn heat to low, just to reheat all ingredients gently. Add 1 c water to blender and blend again to get the rest of the sauce ingredients; add to pot and stir well. Serve when hot, over rice if desired.

Friday, March 2, 2012

Whole Grain Pancake Mix

This is a mix I used prior to our less-flour eating.  It is a useful blend to speed baking and cooking, and also is infinitely adaptable to introduce kids (and adults!) to different whole grain flours and flavors. 

It greatly speeds the process of making multigrain pancakes as there are just a few things to combine at cooking time.  Put the mixing instructions on a label right on the bag or container for easy reference.

Options to replace sugar: another dry sweetener, such as date sugar, in the mix; liquid sweeteners added at cooking time; no sugar, but jam or maple syrup on top of the pancakes; fruit added in the form of a puree, dried, fresh, or frozen fruit; etc.  Experiment!

9 c flour, vary with your preferences.  Suggested mixture:
    3c unbleached or white whole wheat,
    2 c whole wheat flour,
    1 c each quick oats or old-fashioned,
    1 c barley flour,
    1 c rye flour,
    1 c buckwheat flour
1/3 c sugar, or less (since they will have syrup on them, anyway)
2 tsp salt
6 tbsp baking powder

Mix together and store in a cool, dry location. 

To make 4 servings of pancakes, mix together:
 1 1/2 c pancake mix
1 egg, or your choice of egg substitute
2 tbsp oil
1 to 1 1/2 c liquid which can consist of a couple tbsp of plain yogurt in water, or buttermilk and water or regular (dairy or non-) milk and water in a 1:1 ratio - start with 1c liquid and add more to make a pourable but still thick batter.

This mix can also be used to make muffins, biscuits, and other quick breads. 
For 12 muffins or 1 loaf, use 2 c mix, 1 egg, 1/4 c oil, and 1 c liquid.  Add more sweetener if desired, and fruit of choice.  Bake muffins at 400 for about 18 minutes, loaf at 350 for about 50-60 minutes.
For biscuits, use 2 c mix and cut in 1/4 c butter (4 tbsp) or 1/4 c frozen canola oil.  Add 3/4 c liquid.  You can add an egg if you like.  Drop biscuits or roll and cut out, and bake at 400 for about 10-20 minutes, depending on size.