Baked Lentil, Potato and Red Pepper Savory Cakes (Patties) with Yogurt-Mint Dip

Date: March 1, 2013

Author: Peri's Spice Ladle

Categories: Appetizers, Breakfast/Brunch, Course-wise Recipes, Entrees, Gluten-free, Heathy & Flavorful, Lentils & Other Grains, Perfect for a Weekday, Recipes by Specialty, Vegetarian

Comments: 33 Replies

This recipe for lentil, potato and red bell pepper patty-style cakes was created for Zenfully Delicous (a site worth checking out) as one of two recipes accompanying a fun and informative article, ‘The Lowdown on Lentils’.

Since then, this wholesome and really easy-to-prepare treat has often been a much appreciated part of our family meals and get-togethers, always getting rave reviews and a request for the recipe…

Baked Lentil, Potato and Red Pepper Savory Cakes (Patties) with Yogurt Mint Dip

These baked lentil cakes are healthy, gluten-free and make a great appetizer or main course; our favorite is serving them as vege-burgers with sliced tomatoes and onion. They get a crunchy bite from the red pepper while goat cheese lends a tangy taste. The yogurt dip lends an element of freshness to the palate when served with these patties.

Lentil, Potato, Red Pepper Cakes & Yogurt-Mint Dip

Serves 4-6 (about 10-12 lentil cakes)

Baked Lentil, Potato & Red Pepper Savory Cakes (Patties)

Ingredients

For the cakes:

½ cup green or red lentils
1 cup diced potatoes
½ red bell pepper, finely chopped
1 clove garlic, minced
1 oz goat cheese, crumbled (that’s ½ inch on a cheese log)
1 tablespoon dill leaves, chopped
2 tablespoons parsley, chopped
½ + ¼ teaspoon salt
½ teaspoons cracked black pepper
½ teaspoon Herbs de Provence* (optional)
1 teaspoon lemon juice + some to top the cakes
1 egg
1½ tablespoon chickpea or lentil flour**
Canola oil to spray the baking sheet

*Herbs de Provence is an aromatic blend of herbs like lavender, thyme, basil and fennel that gives a great flavor to the lentil cakes. You can make it yourself or buy in most supermarkets.

**Chickpea or lentil flour is available at many natural grocery stores. It is made with dried chickpeas or yellow lentils, roasted and ground to a flour consistency.

Yogurt Mint Dip with a hint of Dill, Freshens the Palate

For the Yogurt-Mint Dip:

6 oz/ ½ cup of plain yogurt
1 tablespoon mint leaves, chopped
½ tablespoon dill leaves, chopped
½ teaspoon pepper
1 teaspoon honey

Directions

In a bowl, mix all the ingredients for the yogurt-mint dip and refrigerate till ready to serve.

Wash and soak the green lentils in 3 cups of water for 30 minutes. Add the diced potatoes and ½ teaspoon salt to the lentils. Bring to a boil on a medium flame and cook covered for 20 minutes (10-12 minutes for red lentils.) Check that the lentils are done. Drain the water and leave it aside.

In a large bowl, combine the red pepper, garlic, dill leaves, parsley, lemon juice, Herbs de Provence (if using), goat cheese, ¼ teaspoon salt and pepper. Mix in the lentils and potatoes, egg and chickpea flour. Refrigerate this mix for 30 minutes so that it’s easier to form the cakes.

Lentil cakes with the Crunch of Red Pepper and Tangy Goat Cheese

Preheat the oven to 400F. On a large greased baking sheet, dollop the lentils cakes with a spoon (about 2-inch rounds). Bake for 25-30 minutes. The cakes should have a nice golden brown color.

Squeeze lemon on the lentil, potato and red bell pepper savory cakes (patties) while they are hot. Serve with the yogurt-mint dip.

Pan-tossed Brussels Sprouts get a South Indian Flavor Kick

Date: February 22, 2013

Author: Peri's Spice Ladle

Categories: Breakfast/Brunch, Course-wise Recipes, Entrees, Gluten-free, Heathy & Flavorful, Perfect for a Weekday, Recipes by Specialty, Sides & Accompaniments, Vegan, Vegetarian

Comments: 24 Replies

Brussels sprouts are my ‘blank canvas’ vegetable. They inspire the artist in me to come right out and start experimenting with different flavors and cooking methods; check out our spiced oven roasted version or Brussels sprout added to the Tex-Mex chili with an Indian touch.

Using a tempering technique from the flavor-filled cuisine of south India, let’s create some more magic with this high fiber, low calorie, heart-healthy and vitamin- filled cruciferous vegetable, the amazing Brussels sprout.

Pan-tossed Brussels Sprouts get a South-Indian Flavor Kick

Food and cooking habits in southern India are distinctly different from the rest of the country. Most notably, there is a higher consumption of rice in the diet of this region, as compared to a dominance of wheat based ‘roti-chapati’ and other Indian flat-bread in the north and west of India.

And then, there’s the more subtle differences in south Indian tempering techniques, characterized by an ingredient mix of curry leaves, garlic and ginger pieces, whole red or green chilies and crackling of whole spices like peppercorn and mustard seeds in hot oil.

We like adding a zing to Brussels sprouts by cooking them this way, with a simple south Indian style tempering and a sprinkling of ground spice. Lemon juice drizzled over the wholesome Brussels sprouts; turn these sprouts into a uniquely delicious and healthful vegetable serving.

Pan-tossed Brussels Sprout in South-Indian Flavors

Serves 2

Pan-tossed Brussels Sprout in South-Indian Flavors

1 lb Brussels sprouts, outer leaves removed and halved
2 tablespoons canola oil
½ teaspoon mustard seeds
1 Thai green chili or Serrano pepper, slit for a spicier edge
2-3 curry leaves*
1 teaspoon chopped garlic
¼ teaspoon ground red chili or Cayenne pepper
¼ teaspoon ground turmeric
¼ teaspoon salt or to taste
¼ teaspoon Garam Masala
2 teaspoons lemon
Chopped cilantro as garnish

*if curry leaves are unavailable, leave them out, there’s plenty of flavor going on in the dish.

South-Indian Style Tempering Blend

Heat the canola oil really well in a pan, but don’t let it smoke. Reduce the flame to low and add mustard seeds, garlic, whole green chili and curry leaves; there should be a sizzle and crackle. Always watch out for splattering as you add ingredients to hot oil.

Stir in Brussels sprouts and let the tempering coat all the pieces. Then sprinkle ground red chili/cayenne pepper, turmeric and salt over the sprouts. Add a tablespoon or two of water, turn the flame down, cover and let the sprouts cook in steam for 5 minutes. If you prefer them softer, cook the Brussels sprouts for a few more minutes.

Once cooked, drizzle lemon juice and chopped cilantro over the Brussels sprouts. Serve warm as an entree or side to your favorite meat, fish or vegetable.

Cumin and Almond ‘Khari’ Biscuit, A Parsi Tea Snack Treat

Date: February 15, 2013

Author: Peri's Spice Ladle

Categories: Breakfast/Brunch, Chai & Tea Snacks, Course-wise Recipes, Recipes by Specialty, Vegetarian

Comments: 22 Replies

No one can deny their indelible stamp on the culinary landscape of south Bombay in India, a city where they hold a place of pride all their own. Once ahead of their time, the ‘Irani cafes’ in Bombay (Mumbai) have sadly become a fast disappearing trend.

Perhaps not as popular in rest of the country, a unique set of cafe-style eateries appeared across western India, especially Bombay in the 19th century, catering mainly to the large Parsi-Zoroastrian population settled there.

A Favorite Irani-cafe Serving of Savory Puff-pastry style ‘Khari’ Biscuits

These gems on the food scene of Bombay were started by later Zoroastrian immigrants from Iran. In order to distinguish themselves from their Parsi-Zoroastrian brethren settled in India for almost a millennium, they came to be called ‘Irani Zoroastrians’. Read here for a deeper insight into the Irani-café culture.

Last week, an interesting article on these historic eateries brought back some wonderful memories of growing up in Bombay and the Irani cafes that colored my young days with their delicious servings.

Mouthwatering memories filled my soul as I pictured their crisp lamb mince puffs and savory puff-pastry style ‘khari’ biscuits (also the inspiration behind today’s recipe,) as well as their spicy hard-boiled egg curry served over steaming aromatic rice, making sure I ended my meal with a soft and deceptively rich ‘mawa cake’, made with an amazing batter of milk solids and flour.

These quintessential food establishments are known, as much for their tasty fare and their glass food-display cases filled with treats and pastries, as for their unique cafe-like ambiance with clustered tables topped with tartan tablecloths, ideal for conversation and their high ceilings with large fans, which always had me look up as I walk in.

‘Khari’ Biscuit Baked Golden Brown, a Personal Favorite

My personal favorite is ‘khari’ (means savory or salted) biscuit; it’s basically a savory puff pastry dough, baked fresh and crisp, often with a sprinkling of warm spices. After a busy day at college, mom and I’d meet up at our favorite Irani café, chatting away as we bite into warm flaky ‘khari’ biscuit dipped in a hot masala chai.

Recapturing some of that memory, while using the convenience of store-bought puff pastry with some simple flavoring ideas, this is our serving of a much-loved Parsi tea snack…and an ode to the delicious food at classic ‘Irani-cafes.’

Cumin and Almond ‘Khari’ Biscuit

Makes 14 ‘khari’ biscuits

1 sheet store bought puff pastry
8 almonds*
½ teaspoon cumin seeds*
¼ teaspoon salt
1 egg, well beaten for the egg wash

* It’s fine to use a teaspoon of almond meal and ¼ teaspoon of ground cumin, if you prefer.

Cumin and Almond ‘Khari’ Biscuit, A Parsi Tea Snack Treat

Preheat the oven to 400F.

Using a spice grinder, make a fine powder of the almond and cumin seeds. Add salt to this mix.

Defrost and unfold the puff pastry sheet on a work surface dusted with flour. Using a rolling pin, smooth out the creases in the sheet. Sprinkle the puff pastry liberally with the ground almond-cumin-salt mix.

Fold the sheet into half and run the rolling pin over the folded sheet to press the powder in to the dough. Cut the puff pastry into 14 rectangular pieces and lay them spaced apart on an ungreased baking sheet. You can twist the ‘khari’ biscuit pieces like a bow-tie for a more authentic look or just leave the pieces rectangular.

Using a pastry brush, apply the egg wash to the tops of the puff pastry. Bake the ‘khari’ biscuit at 400F for 15 minutes till they are golden brown, some ovens may need another 1-2 minutes.

Consume the Cumin & Almond ‘khari’ biscuit warm, along with your favorite cuppa…or store in an airtight container for up to 3 days.

A Spanish Tapas Trio

Date: February 8, 2013

Author: Peri's Spice Ladle

Categories: Appetizers, Breakfast/Brunch, Course-wise Recipes, Fish & Seafood, Heathy & Flavorful, Party & Holiday Inspirations, Recipes by Specialty, Sides & Accompaniments, Vegetarian

Comments: 37 Replies

On Our Menu Today:

Minty Mushrooms in Mini-Fillo Cups

Spiced Shrimp with a Lemon Butter Drizzle

‘Patata Brava-style’ Potatoes with Spicy Tomato Chutney

Inspired by our Scrumptious Spanish Journey, we bring you a mouth-watering array of simple tapas creations; each one comes with a few simple ingredients and takes less than 15 minutes to prepare.

A Spanish Tapas Treat: Inspirations from Spain with Our Creations

In the big cities of Spain, whether work-day or weekend, around 6pm daily, tapas bar-restaurants or ‘tascas’ fill up with lively folk out and about, enjoying their pre-dinner tradition of tapas or small bites/appetizers served in small portions along with beer, wine and fun pitchers of sangria.

A Pitcher of Sangria brings on a Celebration

To us, this merry sight of people at tapas bars, standing around in conversation clusters near food counters, was a true reflection of the Spanish lifestyle.

This Valentine’s Day, take a page out of Spanish life and create your own tapas experience; an intimate candlelit evening (or a new family tradition) of tapas accompanied by your favorite bottle of wine or choice of beverage.

Using some of our Spanish tapas inspirations, we’ve made things simpler by creating a delicious tapas spread of Minty Mushrooms in Mini-Fillo Cups, Spiced Shrimp with a Lemon Butter Drizzle and ‘Patata Brava-style’ Potatoes with Spicy Tomato Chutney.

Enjoy!

Minty Mushrooms in Mini-Fillo Cups

Inspired by a tapas of mushrooms lightly tossed in olive oil and flavored with herbs; our crunchy and delicious bite-sized tapas creation uses small diced button or cremini mushrooms browned in olive oil and garlic, finished with a touch of chopped fresh mint and presented in delicate crisp fillo cups.

Our Tapas Creation: Minty Mushrooms in Mini-Fillo Cups

Makes 8-10 mini-fillo cups (phyllo shells)

Ingredients

4 oz. mushroom, cut in small dices (button or cremini)
2 tablespoons olive oil
1 teaspoon finely chopped garlic
¼ teaspoon each, salt and pepper
1 ½ tablespoons chopped mint leaves

8-10 store-bought mini fillo/phyllo shells

Heat olive oil in a pan and add the garlic and mushroom to it, cook till they are nicely browned. Season with salt-pepper and turn off the flame. Sprinkle mint leaves over the hot mushrooms.

Warm store-bought fillo shells in a toaster oven for 1-2 minutes at 325F (watch them since they get done quickly.) Fill fillo shells with the minty mushroom filling. Serve the crunchy and delicious bite-sized Minty Mushroom in Fillo Shells tapas warm, arranged on a small platter.

Spiced Shrimp with a Lemon Butter Drizzle

These lightly spiced and seasoned shrimp are a fitting tribute to the variety of delicious seafood tapas sampled during our travels. A hint of lemon added to the warm spice infused butter lends a delicious touch when drizzled over the succulent shrimp.

Our Tapas Creation: Spiced Shrimp with a Lemon Butter Drizzle

Serves 2

Ingredients

6 oz medium shrimp, peeled tail-on
1 tablespoon butter
¼ teaspoon each, paprika and cumin
¼ teaspoon each, salt and pepper
1 teaspoon chopped cilantro
Juice of half a lemon

Season the shrimp with paprika, cumin, salt & pepper.

Melt butter in a pan on a low flame. Cook the spiced and seasoned shrimp on both sides in the butter only for 1-2 minutes.

Note: A great cooking rule to keep in mind; a shrimp is done when it curls up like a ‘C’ and overdone if it curls up like an ‘O’.

Plate the tapas by placing freshly made shrimp on a small plate. Sprinkle cilantro and lemon juice over the warm leftover spice infused butter in the pan. Drizzle lemon butter over the plated spiced shrimp and serve hot.

‘Patata Brava-style’ Potatoes with Spicy Tomato Chutney

‘Patata Brava’, a much loved Spanish tapas favorite, is crisp fried potato cubes generously topped with a hot and spicy tomato-based sauce and sometimes accompanied by alioli, a mayo-n-garlic sauce. The many mouthwatering versions of ‘patata brava’ sampled during our travels, inspired me to pair this tapas with our versatile Spicy Tomato Chutney as a topping (the same one from our Spinach and Chickpea Sliders recipe.)

Turns out I was right…the stunning combination of crisp seasoned potatoes topped with our spicy tomato chutney creates a finger-licking good tapas treat.

Our Tapas Creation: ‘Patata Brava-style’ Potatoes with Spicy Tomato Chutney

Ingredients

1 lb potatoes cut in 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped cilantro, as garnish

½ cup Spicy Tomato Chutney, with a sauce-like consistency

Direction

Preheat an oven at 400F.

On a baking sheet, mix potato cubes with olive oil, salt and pepper. Roast the potatoes at 400F for 30 minutes till they are lightly brown. Alternately, the potatoes can be fried in a pan.

The crispy hot potatoes are best served as tapas on a small plate or bowl, topped with the spicy tomato chutney and garnished with chopped cilantro.

Night View of Sagrada Familia in Barcelona

Tex-Mex Chili gets an Indian Touch

Date: February 1, 2013

Author: Peri's Spice Ladle

Categories: Course-wise Recipes, Entrees, Gluten-free, Heathy & Flavorful, Meat, Party & Holiday Inspirations, Recipes by Specialty

Comments: 45 Replies

It’s shocking…how alike the Tex-Mex ground meat preparation ‘Chili con Carne’ is, to an Indian ‘Kheema’.

$Tex-Mex Chili, a perennial Texan Favorite, Gets an Indian Touch from the Flavors of 'Kheema'...$

Tex-Mex Chili, a perennial Texan Favorite, Gets an Indian Touch from the Flavors of ‘Kheema’…

These two mouthwatering servings from different worlds might as well be long lost siblings. ‘Chili con Carne’ or just a good ole bowl of mouthwatering ‘Chili’ as us Texans call it, translates to ‘chili pepper with meat’ and uses a base of onion-garlic- tomato and spices like ground red chili pepper and cumin, similar to the delicious spicy Indian ‘Kheema’ preparation.

Perhaps one of the most defining differences is the use of kidney beans in a Chili, whereas an Indian Kheema is usually served as-is or with added vegetables like potatoes or peas. Furthermore, an authentic Chili uses ground beef while an Indian Kheema is traditionally made with ground lamb.

Our ‘Chili’ Recipe Kicks it up a Notch
with Inspiration from Flavors in an Indian Meat Preparation ‘Kheema’

Chili is a perennial Texan classic and a huge favorite especially at this time of year in America. It’s customary to serve steaming bowlfuls of Chili topped with sour cream, shredded cheese, chopped red onion and lemon on ‘Super Bowl Sunday’ (Feb. 3rd this year,) an annual American-football event causing the same nation-wide fan frenzy as a ‘Cricket’ match in India or ‘Football/Soccer’ game in Europe.

Our ‘Chili’ recipe kicks it up a notch, drawing its inspiration from flavors in an Indian Kheema. The surprise addition of seasonal Brussels sprouts to our version is another unique touch, making sure everyone goes back for seconds…

Before cooking this flavorful pot of Chili; check us out on Pocket Change, a resource-filled and informative website. This week, ‘Peri’s Spice Ladle’ has been featured on their Best of the Web series.

Tex-Mex ‘Chili’ Inspired by Indian ‘Kheema’

Serves 4 (recipe can be doubled)

Ingredients

$Simple Conviniences like Ready-to-use Tomatoes and Red Kidney Beans are Ideal for Tex-Mex Chili$

Simple Conviniences like Ready-to-use Tomatoes and Red Kidney Beans are Ideal for Tex-Mex Chili

1 lb ground/minced meat; of your choice (we use turkey)
1 tablespoon canola oil
1 teaspoon cumin seeds
1 cup chopped onion
2 teaspoons minced garlic (3-4 garlic cloves)
1 teaspoon grated ginger
1 teaspoon ground red chili or Cayenne pepper
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon ground coriander
2 teaspoons salt
1 cup dark or light red kidney beans, cooked or canned
8-10 pieces/4 oz. Brussels sprouts, cut in quarters*
2 cups tomato puree/sauce/crushed/strained
3 cups stock or water
½ teaspoon Garam Masala
3 tablespoons chopped cilantro
Juice of one lemon/lime

*Add your own choice of vegetables from potatoes and peas to zucchini, bell pepper or even edamame.

Toppings and Garnish:

Customary to Serve Chili topped with
Sour Cream, Cheese, Red Onion and Lemon/Lime

Chopped red onion
Sour cream
Shredded cheese
(cheddar or Mexican blend works best)
Cooked basmati rice
Lemon/lime wedges
Chopped scallion/spring onion
Sliced Serrano pepper or Jalapeno
Cilantro
Mint leaves
Chives, finely chopped

Directions:

In a heavy bottom pan, heat canola oil and crackle the cumin seeds in it. Brown chopped onion and ground/minced meat of choice in this cumin-infused oil for 5-7 minutes. Then add the garlic and ginger, cooking for a few more minutes.

Sprinkle ground spices and salt over the meat mixture and let them blend well with the meat, adding a little stock or water if required.

Addition of Seasonal Brussels Sprouts
to our Tex-Mex Chili is a Unique Touch

Next step is to add the kidney beans, Brussels sprouts, tomato puree/sauce and stock or water. Let the chili cook covered for 7-10 minutes based on the type of ground/minced meat. Check for salt and consistency of the chili, it should not be too soupy or completely dried out.

To finish the preparation, sprinkle Garam Masala, chopped cilantro and the juice of a lemon/lime. Cook for a minute and leave the Chili covered till ready to serve.

Best Way to Serve Chili:

$Our Steaming Hot Tex-Mex Chili, Inspired by an Indian Kheema, Topped with Sour Cream, Shredded Cheese, Chopped Red Onion and Lemon/Lime$

Our Steaming Hot Tex-Mex Chili, Inspired by an Indian Kheema,
Topped with Sour Cream, Shredded Cheese, Chopped Red Onion & Lemon

Use deep bowls (like a cereal bowl) or soup plates to ladle out our steaming hot Tex-Mex Chili, inspired by an Indian Kheema. The toppings and garnish are generally laid out in a self-serve fashion, so each person can tailor the comforting Chili to their individual taste.

A Scrumptious Spanish Journey…

Date: January 25, 2013

Author: Peri's Spice Ladle

Categories: Musings

Comments: 46 Replies

Travel awakens the senses, especially when the country in question is one as historically relevant and culturally rich as Spain.

Churros & Hot Chocolate Sauce, Best Way to Start a Day of Sightseeing In Spain

So this winter, as our family of four travelled through parts of this awe-inspiring land, sampling mouthwatering Spanish fare, meeting friendly people and taking in Spain’s breathtaking sights; we couldn’t help being inspired and impressed by it all.

As most people commonly do, I found myself drawing parallels between Spain and my native country India; both ancient cultures with an enduring character and a strong passion for their diverse land, with a fierce pride in their cuisine and language.

Symbol of Madrid – Bear Eating Fruits from a ‘Madrono’ Tree

Perhaps an odd observation to some; I was struck by the Spanish folk’s wonderful ‘sense of self’, a kind of ‘je ne sais quoi’ about themselves; something you’d also commonly see in India. In today’s world, where most live for their ‘social media image’, it was good to see this intrinsic sense of self-pride…

Madrid: Prado’s Spectacular Art Collection to the Awe-inspiring Palacio Real…

From Prado’s spectacular art collection and Puerto Del Sol’s lively sights in Madrid, to the sheer stunning impact of Gaudi’s Sagrada Familia and the promenade connecting Placa Espanya to Palau Nacional in Barcelona; each famed landmark we visited whispered stories from generations past, tales so striking in their message, they left our young kids and us equally mesmerized.

Barcelona: The Stunning Impact of Gaudi’s Sagrada Familia and the Promenade connecting Placa Espanya to Palau Nacional and a Flamenco Performance that had us Tapping our Feet to the Beat...

Barcelona: The Stunning Impact of Gaudi’s Sagrada Familia,
the Promenade connecting Placa Espanya to Palau Nacional…
and a Flamenco Performance that had us Tapping our Feet to the Beat

Valencia’s narrow streets and stunning centuries-old architectural marvels took us back by a millennium or two; almost making the entire city look like a ‘street museum of ancient art’, effortlessly juxtaposed against the impressively modern City of Arts and Sciences.

Valencia’s Narrow Streets and Centuries-old Architectural Marvels like a ‘Street Museum of Ancient Art’, Juxtaposed against the Impressively Modern City of Arts and Sciences.

And I haven’t even gotten to the food yet…

Sweet Tooth Satisfaction: Croissants, Gofre/Waffles and Doughnuts with Coffee and Tea

Spanish fare had all four of us drooling, staring wide-eyed at food displays everywhere…

Spanish Fare had us staring wide-eyed at Food Displays…
Especially the Ham Display at Museo Del Jamon

Our senses alive to the tastes and texture of Spain’s fresh and innovative diverse cuisine, we ate for 10 days straight…

Delicious Jamon or Ham Platters were a Must-have at Every Meal…

Starting our day with croissants or Churros (fried pastry dough) with hot chocolate sauce, we’d move onto Boc Mixtos (Iberian ham and cheese) sandwiches with a glass of wine/beer for lunch, leaving room for early afternoon coffees and gofre/waffles, doughnuts and gelatos…

Lunch Favorites, Boc Mixtos (Iberian Ham and Cheese) Sandwiches with a glass of Wine or Beer

Lunch Favorites: Boc Mixtos (Iberian Ham and Cheese) and a Variety of Sandwiches
with a glass of Wine or Beer

Keeping up, we’d be ready for the 6pm Spanish tradition of mouthwatering tapas and cocktails…and yes, we actually managed dinner around nine.

Keeping up with the 6pm Spanish Tradition of Mouthwatering Tapas like Mussels,
Ham Croquettes and Patata Brava with Pitchers of Sangria

Some days we even sneaked in a glass of wine with a mini dessert before bed (it was a holiday, after all!)

This Delicious Dessert reminded me of Mamaiji’s Caramel Pudding (click for recipe.)

Our souls refreshed by this magical and beautiful country, we boarded our plane in Barcelona to head back home with just one thought in our minds; we’d all be back to Spain someday soon…

Magic Fountain at Montjuic was a Symbol of our Magical Journey…

Let’s Celebrate One Year with a Parsi Wedding Stew

Date: January 18, 2013

Author: Peri's Spice Ladle

Categories: Course-wise Recipes, Entrees, Gluten-free, Heathy & Flavorful, Parsi Specialties, Party & Holiday Inspirations, Sides & Accompaniments, Vegan, Vegetarian

Comments: 33 Replies

Peri’s Spice Ladle is one year old…

It’s the same feeling I had when my little ones turned a year old. Their fun infant stages brought so much joy and laughter, I didn’t realize the passage of time (could’ve also been the sleep deprivation.)

A Delicious Blend of Flavors: Mixed Vegetable Bulgur Pulao

Our Previous Flavorful Serving:
Mixed Vegetable Bulgur Pulao

Now that we’re a year wiser, with better knowledge of what our followers & readers expect from Peri’s Spice Ladle, it’s time to get geared up for year two.

We’ve got some interesting changes in the pipelines, with many more useful resources, to get everyone with a kitchen and a love for Indian food flavors, churning up home-cooked Indian- inspired meals.

Peri’s Spice Ladle was started with a notion that while Indian food has a global fan following (which my statistics now show to be true,) there is still some hesitation to cook it at home, perhaps due to a perception of difficult cooking techniques and inaccessible ingredients.

So, our mission ‘to add Indian-inspired flavors to everyday favorites and tweak Indian classics for a more global appeal’ remains stronger than ever.

As we offer more informative articles that demystify Indian food, we’ll continue to walk you through all the steps in our recipes, offering easily-available ingredients or substitutions wherever required, while maintaining the essence of Indian flavors.

Parsi Wedding Stew, a Unique Dish served for Special Occasions

Parsi Wedding Stew,
a Unique Dish served on Special Occasions

Today’s recipe for Parsi Stew is a wonderful way to celebrate our one year anniversary; it goes back to my roots and to happy memories of special occasions, Parsi weddings & Navjotes (Zoroastrian religious ceremony similar to a Christening or Bar Mitzvah.)

This healthy, vegetable-rich, gluten-free Parsi stew looks and tastes unlike any other you’ve ever had, made using seasonal vegetables like sweet potatoes or yams along with carrots, green peas and bell peppers, with a unique flavoring blend of cider vinegar, sugar and Worcestershire sauce.

In its authentic version, Parsi Wedding Stew is probably not as healthy, since each vegetable needs to be deep-fried individually. But our recipe takes the frying out of the picture with one easy change, we oven-roast the vegetables, leaving everything else in the recipe much the same as we make it at home for special events and potlucks.

Thanks for joining the party and we look forward to another interesting year!

Parsi Wedding Stew

Serves 4

Parsi Wedding Stew is Best Served Hot
with Indian Flatbread ‘Roti-Chapati’ or your Favorite Bread

Ingredients

2 (approx. 1lb) sweet potatoes or yams/suran, diced into 1 inch cubes*
1 medium carrot, diced in cubes*
1½ tablespoons oil, for roasting
½ teaspoon each, salt and pepper

1 tablespoon canola oil
1 teaspoon cumin seeds
½ cup finely chopped onion
2 teaspoons ginger garlic paste (3-4 cloves garlic & 1 inch ginger, grated)
¼ teaspoon ground red chili or Cayenne pepper
¼ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon salt
1 bell pepper of choice, cut into dices*
½ cup green peas, frozen or fresh*
1 medium tomato, finely chopped
¼ teaspoon garam masala
2 tablespoons red vinegar
1 teaspoon sugar
1 teaspoon Worcestershire sauce**
2 tablespoons chopped cilantro
Lime/lemon juice

*Choice of vegetables, in addition to the ones above include: potatoes (found in most traditional recipes,) french beans, cauliflower and capsicum/green bell pepper.

**Worcestershire sauce (sold under the Lea & Perrins brand) is generally used with fish or meat like burgers; however it adds a unique flavor to this hearty stew. If unavailable, leave it out, the cider vinegar and sugar blend will do just fine.

Directions

Oven-roasted Sweet Potatoes and Carrots, for the Parsi Wedding Stew

Preheat the oven to 400F.

Toss the diced sweet potatoes and carrots with oil, salt/pepper and lay them in a single layer on a sheet pan. Roast at 400F for 30-35 minutes, turning halfway through the cooking.

Note: Vegetables like sweet potatoes/yam and carrots (even potatoes and cauliflower, if used) generally gets mushy when cooked in water/steam. Hence, these vegetables are deep-fried or oven-roasted separately and then added to the onion tomato base so they can retain their shape after cooking.

Heat the canola oil in a pan. Add cumin seeds and when they sizzle, add the onions. Cook onions till they are nicely browned, then stir in the ginger-garlic paste and cook for a minute.

Sprinkle the dry spices and salt, roast them well for 2 minutes, adding a teaspoon of water if required. Toss in the bell peppers, green peas and tomatoes; cook for a few minutes.

Next, gently stir in the roasted sweet potatoes and carrots. Sprinkle garam masala and cilantro over the vegetables; avoid covering or stirring the stew too often, so the vegetables don’t get mushy.

Parsi Wedding Stew with Roasted Sweet Potatoes & Carrots, Bell Pepper and Green Peas, in the pan

To finish the stew, add red vinegar, sugar and Worcestershire sauce to the pan. Let the flavors come together on medium-low heat for 3-4 minutes.

The Parsi Wedding Stew is best served hot with a drizzle of lime/lemon juice and Indian flatbread ‘roti-chapati’ or your favorite bread.

Blog of the Year 2012 and More… A Heartfelt Thank You!

Date: January 16, 2013

Author: Peri's Spice Ladle

Categories: Musings

Comments: 29 Replies

This week, we will complete one year in the blogosphere, with gratitude for our blogging journey and for every reader/follower who has joined Peri’s Spice Ladle on its quest to create Indian-inspired food for the Global Palate.

Thanks for all your insightful comments and wonderful likes, for reading our posts and trying our recipes…and for these awards, a ‘nod’ from fellow-bloggers telling us you enjoy what we serve here.

Today, as we give our heartfelt ‘Thank You’ to all these amazing writers, bloggers and photographers who’ve passed these awards to us, we take this opportunity to pass along our good wishes to bloggers whose writings and musings, delicious recipes and stunning photographs fill our lives with joy.

To keep this post at a decent length, we’ve posted links to the award rules and passed along each award to 5 blogs that we follow and enjoy reading. Do check out their smorgasbord of writings, recipes and photography on offer…

Blog of the year 2012

Thank You to:

Marcella from For Your Good Health
Susie from Susartandfoodblog

Rules and Badges: Can be found here and at the Blog of the Year 2012 website.

And the award goes to:

Beautiful Blogger Award

Thank You to:

Maria-Teresa from Sugar and Spice Baking
Live Blissful

Rules: Please click here or here.

And the Award Goes to:

Inspiring Blog Award

Thank You to:

Corinna from Cooking with Corinna
Live Blissful

Rules: Click here or here

And the Award Goes to:

Sisterhood of the World Bloggers Award

Thank you to Kat from Travel.Garden.Eat. for this award.

Rules: Can be found at Kat’s website.

The Award goes to:

Very Inspiring Blogger

Thank You to:

Jenn from Eat Breathe Yogini
Laura from The Cook to Love Project
Dawn from Menus of a Mom

Rules: Since this is our second round, rules can be found in our previous acceptance post.

And the Award Goes to:

Illuminating Blogger Award

Thank you to Kat from Travel.Garden.Eat for this lovely award.

Rules: can be found here.

And the Award Goes to:

Liebster Award

Thank You to:

Rules: Since this is our second round, rules can be found in our previous acceptance post.

And the Award Goes to:

Sunshine Award

Thank You to:

Jeny from Cooks and Facts
Charu from Soul of Spice

Rules: Since this is our second round, rules can be found in our previous acceptance post.

And the Award Goes to:

One Lovely Blog

Thank you to Kat from Travel.Garden.Eat for this lovely award.

Rules: Since this is our second round, rules can be found in our previous acceptance post.

And the Award Goes to:

Congratulations to all the award recipients!

A Piping Hot ‘Kadhi’ Yogurt Soup

Date: January 11, 2013

Author: Peri's Spice Ladle

Categories: Appetizers, Course-wise Recipes, Gluten-free, Heathy & Flavorful, Perfect for a Weekday, Soup, Vegetarian

Comments: 14 Replies

Yogurt holds a place of pride in the Indian cuisine.

Everyone knows India’s ubiquitous yogurt drink ‘lassi‘, and you rarely ever find an Indian meal without its staple accompaniment of ‘raita‘, the popular yogurt salad.

Growing up, homemade yogurt (or ‘curd’ as it is called in India) appeared at many of our meals, making a fitting accompaniment to the otherwise spicy fare at the table. On special occasions, I remember eagerly awaiting ‘Sev-Dahi‘, a unique and mouthwatering Parsi celebratory treat of warm roasted vermicelli ‘Sev’, topped with mom’s home-set sweetened cardamom-vanilla yogurt ‘Dahi’.

Piping Hot ‘Kadhi’ Yogurt Soup, Made with Yogurt, Lentil Flour and a Delicious Tempering of Indian Spices

Today, we bring you an equally unique, super-healthful and flavorful Indian yogurt dish ‘kadhi’; made with yogurt, lentil flour and a tempering of Indian spices, it is traditionally served over steamed basmati rice.

There are many versions of ‘kadhi’, each hailing from different ethnic regions of the country. Outside India though, you’re most likely to have sampled a spiced north Indian ‘kadhi’ with a thick-consistency or a sweet-n-spicy, soupy version from west India, like ours below.

This easy-to-prepare vegetarian and gluten-free ‘kadhi’ yogurt soup is best served freshly prepared and steaming hot on a cold winter’s day (or just about any day, I say) with your choice of garnish like green peas or diced red bell peppers accompanied by basmati rice or your favorite bread for dipping.

‘Kadhi’ Yogurt Soup

Serves 2-4

yogurt, lentil flour and a tempering of Indian spices

Simple Steps to a Heathful and Flavorful, Vegetarian Gluten-free ‘Kadhi’ Yogurt Soup

Ingredients

2 cups yogurt (whole or low fat)
2 tablespoons lentil flour/chickpea flour/besan*
1/4 teaspoon ground turmeric
1 teaspoon canola oil
½ inch ginger, grated
2 cloves garlic, grated
1 Thai green chili or 1/2 Serrano or jalapeño pepper, finely minced
3 teaspoons sugar or jaggery
1/2 teaspoon salt (based on sourness of yogurt)
1 tablespoon chopped cilantro

Tempering Ingredients:

1 tablespoon canola oil (use ghee/clarified butter for a more authentic flavor)
2-3 curry leaves**
½ teaspoon fenugreek seeds**
½ teaspoon cumin seeds

Choice of Garnish

Handful of frozen green peas, thawed
Cooked Basmati rice, white or brown
Diced cooked potatoes
Finely-diced red bell peppers
Crusty baguette or bread of choice

* Chickpea or lentil flour is available at many natural grocery stores or sold as ‘besan’ in ethnic stores. It is made with dried chickpeas or yellow gram lentils, roasted and ground to a flour consistency.

**Fenugreek or methi seeds can be substituted with mustard seeds for this preparation. Curry leaves give an authentic flavor to this kadhi-soup, but can be left out if unavailable.

green peas or diced red bell peppers accompanied by basmati rice or your favorite bread for dipping.

Piping Hot ‘Kadhi’ Yogurt Soup with Choice of Garnish

Directions

In a large bowl, whisk the lentil flour/chickpea flour/besan and ground turmeric along with yogurt and 2 cups of water.

In a deep saucepan, cook grated ginger & garlic as well as finely minced Thai chili/ Serrano/ jalapeño pepper in canola oil for 1-2 minutes.

Add the whisked yogurt mixture, sugar/jaggery and salt to the saucepan. Whisk the ‘kadhi’ intermittently till the yogurt comes to a boil (stay close to the stove at this stage since the yogurt can boil over.)

Turn down the heat and cover the soup, let it simmer for 15-20 minutes.

To make the tempering, heat canola oil in a pan. Once the oil is hot, add fenugreek seeds and cook for a minute. Next toss in the curry leaves, cumin seeds and turn off the heat.

Immediately stir the hot tempering into the ‘kadhi’ yogurt soup. Add chopped cilantro, taste for salt and cook covered for another 5 minutes, so all the flavors can blend.

Serve piping hot ‘kadhi’ yogurt soup with your choice of garnish like green peas, diced red bell pepper along with cooked basmati rice or crusty baguette.

Masala Chai…A Simple Cup of Indian Spiced Tea

Date: January 4, 2013

Author: Peri's Spice Ladle

Categories: Breakfast/Brunch, Chai & Tea Snacks, Course-wise Recipes, Gluten-free, Heathy & Flavorful, Indian-inspired Beverages, Vegetarian

Comments: 28 Replies

Happy New Year to our wonderful readers and followers!

Like our mornings, let’s start this year off with a steaming hot cup of Indian spiced tea ‘Masala Chai’.

Masala Chai – A Simple Cup of Indian Spiced Tea

Few Indian culinary specialties have a larger worldwide fan following than the well-known Indian tea preparation ‘Masala Chai’, better known as just ‘Chai’. In the past decade, this global addiction to Chai has gone through the roof, making it the ‘chicken tikka‘ of this century.

In Western countries, store-bought Chai is sold as a liquid version of Indian Masala Chai, in tetra-packs which can be stored in the refrigerator.

Although many Indian homes keep a ground Chai spice-blend in their pantry; traditionally the Chai brew is always made fresh for consumption.

However, since our post on Ginger Spiced Chai and my mom’s interview with an Indian ‘Chaiwalla’ (roadside tea vendor), a common request from readers has been for a homemade spiced Chai recipe; preferably one that keeps well in the refrigerator, to be consumed as required.

Common Whole Spices for Indian Masala Chai

I say, our modern lives require modern twists to old classics, and today’s Chai recipe does just that.

Made using traditional techniques and 3 of my favorite ‘Chai’ spices, our simple cup of Masala Chai can be consumed fresh or stored in the refrigerator for future consumption.

Either way, nothing beats a hot steaming cuppa on a cold winter day!

Masala Chai

Makes 4 cups

Ingredients

4 ½ cups water
2 cinnamon sticks, two inches each
1 teaspoon whole cardamom
1 teaspoon crushed nutmeg (about ½ a nutmeg)
2 tablespoons loose-leaf black tea*

For consumption, add:
Milk, as per choice**
Sugar or sweetener, as per taste

* Adjust loose tea quantity based on the brand used, its strength and your preference.

**Note on Milk in Chai preparations: For a strong cup of Chai, use a 2:1 ratio of Chai mixture to milk. For a milkier version, try equal parts of each. A Chai-latte has 1:2 ratio of Chai mixture to milk.

Spices and Tea at a Rolling Boil for ‘Chai’ Mixture

Directions to Make the Masala Chai Mixture for Refrigeration:

This Basic Masala Chai can be Refrigerated for Later Consumption

Using a mortar and pestle, crush the whole cinnamon, cardamom and nutmeg to release their oils.

In a sauce pan, bring the water with whole crushed spices to a rolling boil, and let it continue boiling for another minute.

Then add the loose-leaf black tea. Once it reaches a boiling point again, switch off the flame and let the tea brew for 5 minutes.

Strain the Masala Chai into a storage jar and refrigerate for 5-7 days.

To consume the Chai, heat refrigerated Chai mixture along with the desired amount of milk and sugar in a sauce pan. When the tea is heated through, pour into a cup and enjoy the delicious hot brew.

Don’t plan to refrigerate the Masala Chai Mixture? Here’s how to make a fresh cup of this Masala Chai:

Add the desired amount of milk and sugar to the water along with crushed spices. Bring this mixture to a boil together. Then add loose-leaf tea to the spiced-milk mixture. Turn off the flame once it reaches a boil and let the Chai brew for a few minutes. Strain the tea before consuming.

Savor steaming hot Masala Chai with your favorite cookie and savory trail mix.