Gluten Free

Bangali Style Pulao

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This is one of my all time favorite! Long grained basmati cooked with cashew nuts and raisins with a hint of sweetness that tastes heavenly with spicy Kosha Manghso (Slow cooked mutton) or Deemer Dalna (egg curry) or just by itself. I call it Best Friender Pulao, since growing up this was a staple made by my favorite aunt, Monju Kakima (who I refer to as my best friend). Even today, whenever I visit India I make my demand for this pulao.

Over the years, this has become one of my go-to recipe for whenever I am entertaining and a big hit among my friends, a recipe I share often. A few posts back I wrote about how food to me is about re-living and/or creating new memories. This dish is rich with a lot of memories, some of the best memories of my childhood and a whole bunch as an adult. Hoping it does the same for you as well!

I like adding a lot of fresh vegetables because they add favor, make the dish look beautiful with all that color and then there is also the healthy aspect. You can use a bag of frozen mixed vegetable as well and it will taste just as good.

Time for Prep: 45 mins     Time to Cook: 20 mins     Yield: 6-8 Servings     Level: Medium

Ingredients:

  • 2 cups of Basmati rice
  • Chopped mixed vegetables:
    • 1/2 cup carrots
    • 1/2 cup green beans
    • 1/2 cup green peas (fresh or frozen)
    • 1/4 cup green pepper
    • 1/4 cup red pepper
    • 1/4 cup yellow pepper
    • 1/2 cup sweet corn
  • 1 tbsp cashew nuts
  • 1 tbsp raisins
  • 1 inch stick of cinnamon
  • 4-5 green cardamom
  • 1 Bay leaf
  • 7-8 cloves
  • 1 tbsp black peppercorns
  • 2 tsp caraway seeds
  • 2 tsp cumin seeds
  • 1 tbsp cilantro, chopped
  • 1 tbsp mint, chopped
  • 1 tsp sugar
  • 2 tbsp ghee or oil
  • 1 tbsp lemon juice
  • 3.5 cup water or broth.
  • Salt to taste

Process:

  1. Rinse and soak rice for 30 mins. Drain and set aside.
  2. In a heavy bottom pan heat the ghee and add caraway seeds, cumin, cinnamon, cardamom, bay leaf, cloves, black peppercorns. Sauté for till you begin getting the spice aroma around 2-3 mins.
  3. Add the cashew nuts and raisins, cook for 1 min.
  4. Add all the vegetables, cilantro and mint, sauté for another 2-3 mins.
  5. Add the drain rice, which should’ve gotten a little dry by now. Mix and sauté for around 2 mins or until the rice is well coated and starts to glisten.
  6. Add water, sugar, salt and lemon juice. Stir slightly.
  7. Cover and let cook for around 12-15 mins, when the rice is almost done and there is still a little bit of moisture remaining. Turn off the heat and let it sit for 20-30 mins.
  8. Using a fork, fluff up the rice a little. Serve with your favorite side dish or with just Raita.

Bhapa Doi (Yogurt Pudding)

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Bhapa Doi in english translates to steamed (bhapa) yogurt (doi), it has a consistency similar to cheesecake but without the use of any eggs or gelatin. Hung yogurt is mixed with milk and then steamed in a steamer or a pressure cooker, chilled and served. It does not require any fancy ingredient and is ridiculously easy to make.

Yogurt is considered to be auspicious among Bengalis, I remember my mom feeding me and my sister a spoonful of yogurt when we would be on our way out for an exam or interview. Which makes this yogurt based traditional bengali dessert very popular. I figured what better to start the new years with!IMG_3978Back in the days, this was a slightly complicated process when milk and sugar had to be first simmered over slow heat till it became thick and creamy before mixing it with yogurt that was hung for hours. Now all you need is some condensed milk and some greek yogurt.

This is just the basic recipe, I tend to get more creative. I have made this with various flavors, toppings and garnishes. My absolute favorites are caramel and raspberry flavored topped with a drizzle of chocolate sauce. I have also served it like a creme brûlée, with a crunchy layer of torched sugar on top. Have fun experimenting and figuring out your favorite.

Time for Prep: 1 hour   Time to cook: 30 mins  Yield: 6 Servings   Level: Easy

Ingredients:

  • 1 cup hung yogurt
  • 10 oz condensed milk
  • 1 cup whole milk
  • 1/2 tsp cardamon powder
  • pinch of saffron, for garnishing

Process:

  1. Place the hung yogurt in a bowl, using a whip cream it slightly.
  2. Add the condensed milk, mix it in.
  3. Add the milk and cardamon powder, lightly whip till everything is well blended and the mixture is smooth and creamy, around 2-3 mins.
  4. Pour in the mixture in Ramekins (in my case it exactly filled 6 ramekins), cover the mouth with foil and steam in a steamer or pressure cooker for 20-30 mins or until done. The time will vary depending on the size of your mould, in my case it was 30 mins.
  5. T0 check for doneness, insert a knife right in the center, if it comes out clean its done.
  6. Let it cool down then refrigerate for 2-3 hours, serve cold.

Notes:

  • To make hung curd: Pour yogurt in a cheese cloth and hang it till almost all of the water drains out. For regular yogurt it takes around 4-5 hours. If using Greek yogurt the same is done in around 30 mins.
  • If you want to make a diabetic friendly version of this, going old school is the way. I have made it a couple times by simmering milk with sweetener until it was nice and thick, I then added 1 cup yogurt to 2 cups of simmered milk.
  • There are versions out there which talk about baking the mixture at 300F for 20 mins or so. But it kind of goes against the very name of the dish, it is called ‘Bhapa Doi’ after all!

Roasted Cauliflower and Harissa Soup

~ 1CupOfJoy ~ 1 Comment

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A few days back, during the holidays in December, I found myself in Asheville, NC. After hours of walking around from gallery to gallery taking in the local art scene and a tour of the famous Biltmore Estate in slight drizzle I found myself craving for some warm soup. So we walked into this lively restaurant. Everything in the menu sounded delicious, but I didn’t bother looking through the menu as soon as I read ‘Roasted Cauliflower and Harissa Soup’. I love cauliflowers and Harissa is by far my favorite condiment. As luck would have it, they had ran out of just that item from their menu and since then I have been craving for it. I did eat a delicious spread of southern delicacies.. Brisket with a side of collard greens and a glass of Bourbon.

So here’s my version of the soup, hope you enjoy it as much as H and I did.

Its healthy, flavorful, vegetarian and something that will warm you up.

For a recipe for homemade Harissa click here.

Time for Prep: 10 mins     Time to Cook: 45 mins     Yield: 4 Servings     Level: Easy

Ingredients:

  • 1 head cauliflower, cut into smaller florets
  • 4-6 garlic cloves, chopped
  • 1 small red onion, chopped
  • 1.5 tbsp olive oil + 1 tsp for garnish
  • salt to taste
  • fresh ground pepper to taste
  • 3 tbsp sherry or sauterne (optional)
  • 1 cup vegetable broth
  • 1 tbsp potato flour (optional)
  • 1 tbsp cilantro, chopped
  • 1 tbsp Harissa + 2 tsp for garnishing.

Process:

  1. Pre-heat oven to 400F (230C) or if you have a toaster oven, use that.
  2. Place cauliflower in a roasting pan/baking tray, drizzle olive oil and add salt, pepper and Harissa. Toss and coat.
  3. Roast cauliflower until golden brown and tender, around 30-40 mins.
  4. In the meantime, heat 1 tbsp of oil in a saucepan. Add the onions and sauté for 3-4 mins. Add the garlic, salt and pepper. Sauté for 2-3 mins and lower heat. Add the wine (if using) and caramelize the onions in low heat, 12-15 mins, stirring occasionally.
  5. Sprinkle the potato flour over the onions and stir to coat.
  6. Slowly pour in the broth, whisk until all of the flour is dissolved.
  7. Add the roasted cauliflower and bring to a boil. Remove from heat.
  8. Puree soup.
  9. Return to the sauce pan and heat over medium flame, until its heated through.
  10. Serve garnished with a drizzle of olive oil and Harissa.

Notes:

  • I like to caramelize onions in low heat, it does take longer but it brings out the sweet flavor of onions. If your in a rush, you can sauté onions in medium high heat and hasten the process.
  • Addition of Sherry/Sauterne is optional, I like adding them because I like the contrast of the sweetness of the onions combined with the wine in contrast to the lingering spice of the Harissa.
  • I used Potato Flour to just make the soup thicker, its optional. You can do without it or use corn starch or cream instead.

 

Harissa

~ 1CupOfJoy ~ 1 Comment

IMG_3970When it comes to Red Spicy Condiments, Harissa is my absolute favorite!! I was first introduced to its smoky hot flavor by a Tunisian friend a few years back, it was love at first taste! Over the years I have tried various brands of store bought ones, but finally resolved to making some at home.   This is a perfect condiment to quickly add spice to any recipe. I use it to marinate meat and vegetables before grilling, as a spread on bread, instead of ketchup with scrambled eggs/omelet/fritatas and my favorite -instead of chutney with Dosa.

IMG_3965To make this, first step is to choose the right type of chiles to suit your palette. Personally I like using Dundicut Red chilli, its packed with heat and has a full bodied complex flavor or Guntur Chilli because at the end of the day, I am a Hyderabadi after all. But don’t limit yourself with these choices, experiment. I have used Chipotle and Marita chiles for a smoky flavor, Guajillo chiles to reduce the heat and a combination of all of them. I have also Roasted Red peppers for the times when I had kids coming over.

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Ingredients:

  • 10-12  dried red chilli pepper of your choice.
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4-5 garlic cloves
  • 1/2 tsp turmeric
  • 1 tsp tamarind powder/paste or 1 tbsp lemon juice
  • 1 tbsp cilantro chopped
  • 1/2 cup boiling water
  • 3 tbsp olive oil
  • salt to taste

Process:

  1. Soak the dried chile in the boiling water for around 45 mins.
  2. In a pan dry roast caraway seeds, cumin and coriander seeds till fragrant, stirring occasionally to prevent burning.
  3. Remove the stems and seeds from the soaked chile (If you want the Harissa to be real spicy, leave the seeds). Please be sure to take necessary precautions like wearing gloves and throughly washing hands after.
  4. Add the soaked chile, roasted spices, garlic, turmeric, cilantro and tamarind/lemon juice to a blender/food processor and make a smooth paste.
  5. While the blender/food processor is running, slowly drizzle in the olive oil. Add more liquid for a thinner dip (For a longer shelf life add oil instead of water).
  6. Adjust salt and add more if needed. The flavor of the Harissa deepens in 2 to 3 days time.
  7. Transfer to a airtight container, top it with a thin layer of olive oil on top and store in refrigerator. For longer shelf life, layer the top with oil each time you use the Harissa.

 

Thandai Ice Cream

~ 1CupOfJoy ~ 2 Comments

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Thandai is a refreshing drink popular in north India, especially Uttar Pradesh. Its made using a number of ingredients believed to have a cooling effect, hence the name; Thandai in hindi means ‘cooling’.

It is a delicious and decadent blend of Almonds, fennel seeds, cardamon, pepper, rose and saffron, mixed with milk and served chilled on hot summer days. But cravings do not understand such weather limitations, besides I live in California!! So I didn’t just make a glass of Thandai to drink, I made a batch of Thandai flavored ice cream as well.

Time for Prep: 20 mins     Time to freeze: 12 hours      Yield: 8-10 Servings     Level: Easy

Ingredients:

  • 2 cups milk, chilled
  • 1 cup heavy cream, chilled
  • 1/4 cup sugar
  • For the Thandai flavoring:
    • 1/4 cup almonds
    • 1 tbsp roasted fennel seeds, corse powder
    • pinch of Cardamon powder
    • 2 tbsp poppy seeds (khas khas)
    • 10-12 white peppercorns
    • 2 tbsp rose water or 2 drops of rose essence
    • a few strands of saffron

Process:

  1. In a blender add all the ingredients for flavoring and grind to a paste.
  2. Add milk and sugar, blend them together.
  3. Chill overnight, then strain the milk mixture. Its important to let the paste and the milk be kept aside overnight to ensure that all the flavors are fully absorbed.
  4. If using an ice cream machine, pour strained milk and heavy cream and follow instructions by the manufacturing company.

Process if Not using an ice cream machine:

  1. Whip the heavy cream till you get soft peaks, mix in strained milk mixture.
  2. Transfer to a shallow container and freeze.
  3. Take it out in a couple hours or after the mixture gets slushy. Whip or blend it and freeze again. Follow this step a couple times to get a very smooth ice cream.

Scoop and serve. You can garnish it with a pinch of saffron to give it some extra kick.

Notes:

  • For a nuttier flavor, first roast the Almonds for 5 mins at 350F. Cool and then grind into paste.
  • The Milk and cream has to be chilled before you add lemon juice to avoid it from curdling.
  • If you do not want to whip in between freezing, then replace milk with a 10 oz can of condensed milk and 12 oz can of evaporated milk. Skip the sugar completely.