Vegan

Rangaloor Puli (Sweet Potato Dumplings stuffed with Coconut Filling)

~ 1CupOfJoy ~ 1 Comment

IMG_4010Rangaloor Puli is traditional Bengali dessert made mid January, around Sankranti or Poush Parbon (Harvest festival). Freshly harvested paddy, produce and date syrup in the form of Khejurer Gur (Jaggery) is used to make a variety of delicious goodness like Rangaloor Puli, Payesh, Gokul Pithe, Pati-shopta, nonta pithe and Koraishutir Kochuri. In our household this day was even more significant because it also is the day my mom was born. Growing up I remember all those lovely Sankranti plus Birthday parties my parents hosted every year.IMG_4015These words from my beloved Jethima (aunt) to my mom says it all – “We got to eat all the traditional Sankranti goodies of Bengal. You were the most hard worked birthday girl I’ve ever seen. We were there in large numbers but you kept filling then rolling out and frying mounds upon mounds of Motorshutir Kochuris. These Kochris were always accompanied by RangaAlur Pethe. Subir my dear devar was ever ready to peel those kilos upon kilos of peas and to grind them in the mixie. What a wonderful couple the two of you made. I shall always cherish those memorable days we spent in and out of one another’s home. With all my love Jharnadi”
IMG_4009My Husband absolutely loves this! And if the way to a mans heart is through his stomach, this definitely is a quick escalator ride. As soon as we are done wishing each other Happy New Year, he wants to know when I will be making these and I oblige every year!

Time for Prep: 45 mins     Time to Cook: 25 mins     Yield: 18-20 pieces     Level: Medium

Ingredients:

  • For the filling:
    • 2 cups grated Coconut
    • 1 cup Khoya (milk thickened by heating in an open pan)*
    • 1 cup Jaggery or sugar
  • For the outer layer:
    • 2-3 medium sized sweet potatoes
    • 2-3 tbsp all purpose flour*
    • 1 tbsp rice flour
  • For the syrup:
    • 1.5 cups sugar (3/4 cup sugar +3/4 cup jaggery)*
    • 1.5 cups water
    • 1/2 tsp cardamon powder
    • pinch of saffron
    • 1 tbsp rose water (optional)

Process:

  1. Making the stuffing:
    • In a heavy bottom pan over medium heat, combine the coconut and jaggery, let the jaggery dissolve completely. Add the Khoya.
    • Cook open over medium heat. Stir occasionally to ensure that the mixture doesn’t stick to the pan until you get a thick mixture. Let it cool.
    • Once cool, divide into 18-20 equal portion and set aside.
  2. Making the outer layer of Rangaloo:
    • Pre-heat oven to 400F/ 200C, peel the potatoes and roughly chop them in chunks. Bake for 35-40 mins.*
    • Let it cool, then mash them a little.
    • Add the flour and knead to a dough, soft and not sticky. Be careful not to over mash, because the potatoes will get very starchy and will be impossible to work with.
    • Divide into 18-20 equal portion, in the shape of ball.
    • (OR)
    • Boil the potatoes until soft, peel, mash, divide.
  3. Making the syrup:
    • In a saucepan, combine sugar/ jaggery and water, add cardamon powder. Stir till the sugar/ jaggery is dissolved and boil till one string consistency, around 10 mins.
    • Add rose water and stir it in. This just adds to the fragrance and sweetness of the syrup.
  4. Assembling the Puli:
    • Flatten one of the balls of potato dough, using your fingers.
    • Place the coconut stuffing in the center and carefully fold to a semi-circle.
    • Seal the edges. Repeat with the remaining balls.
  5. Cooking:*
    • Pre-heat oven to broil. Baste the semi-circle assembled puli with oil and place them in a single layer on a cookie sheet. Broil for 5-8 mins, turn the puli and repeat.
    • Take them out and dunk them in the sugar syrup
    • (OR)
    • Heat oil in a frying pan for deep frying and deep fry the puli until golden brown, dunk into the syrup.

Let them soak in syrup for 8-10 mins. Serve Warm or Cold.

Notes:

  • For a lactose free (Vegan) and gluten free delight, skip the khoya and instead of all purpose flour use a blend of coconut, almond and rice flour (1:1:1 ratio)
  • Traditionally this dish is made with 100% Khejurer gur, a special type of jaggery made with the sap of date palm trees. But its almost impossible to get some in US, so I make this with blend of date sugar and coconut sugar instead. It has the same flavor but easier to find (and a lot healthier).
  • I prefer baking the potatoes instead of boiling because it ensures that there is no extra moisture that I need to worry about.
  • For the final cooking, this year I broiled a few in the oven and deep fried a few. Got it taste tested by friends and no one could tell the difference!

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.

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.

 

Lao Posto (Opo Squash with KhasKhas/Poppy Seed)

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Posto or khaskhas or poppy seed is a pretty popular ingredient in bengali kitchens. It has this euphoric sleepy effect, which makes it a perfect ingredient for those lazy weekend afternoons, when all you have in the days plan is some reading and a nice long afternoon nap. And in a bengali household, thats usually the plan. We love our adda (chit chat/debates/political discussions), literature, good food and lazy afternoon naps followed by Cha (tea) and biscuit cookies (pronounced biskut) at 4:00 pm.

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Its not often that I find opo squash or bottle gourd in the local farmers market. I always do a little happy dance when I find them (Yes, fresh produce makes me happy! I am weird that way). This vegetable is one of my favorite, its versatile, light and packed with health benefits. But if your unable to find some, you can replace it with zuccini or summer squash as well.

Opo squash is very high in water content and usually shrinks to 1/2 the quantity when cooked so be careful while adding salt. Less is more, remember you can always add more salt later if need be.

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Time for Prep: 10 mins     Time to Cook: 30 mins     Yield: 4-6 Servings     Level: Easy

Ingredients:

  • 1 medium sized Opo Squash, cubed (around 3 cups)
  • 6 tbsp khaskhas/poppy seeds
  • 5-6 fresh green chilli, slit in half
  • 2-3 dried red chilli
  • 1 tsp black cumin
  • 1/2 tsp sugar
  • 3 tsp ghee or 2 tsp oil
  • salt to taste

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Process:

  1. Soak khaskhas/ poopy seeds in water for 15-20 mins.
  2. Heat 2 tsp of ghee in a pan in medium -high heat, add black cumin and dried red chilli, wait till they splutter.
  3. Add the chopped opo squash/ bottle gourd, pinch of salt and fresh green chilli, saute for 3-4 mins.
  4. Cover, reduce heat and let the squash cook until tender, 15-20 mins.
  5. In the mean time, drain and transfer the soaked khaskhas/ poppy seed to a blender, add a couple green chilli and salt to taste and grind to make a smooth paste. The paste should be thick and not watery.
  6. Once the squash is tender, add the poppy seed paste, mix it in so that its evenly coated, cover and cook for 5 more mins.
  7. Turn off the heat, add 1 tsp of ghee and 1 tsp of sugar, mix it in.
  8. Serve with plain rice.