no knead bread

17th February 2019

No knead bread gives a gorgeous, crusty loaf, with very little hands-on time. The use of a dutch oven (cast iron pot with lid) creates a moist environment for the bread as it bakes, I use an old Le Creuset pot for this, however, I have read that an enamel, Pyrex or ceramic pot works just as well. The wet dough and long fermentation are the keys to success. The rough seam, when placed in the hot pot, creates unexpected beautiful results, so there is no need to slash or score the bread.

In a medium bowl, mix the flour, salt and yeast.

Pour in the water.

Then stir with a wet hand or a wooden spatula to form a sticky dough.

Cover the bowl with cling film or beeswax sheet and leave overnight or for at least 12-18 hours in a warm place.

With oiled hands, pull the sticky dough out onto a well-floured surface and fold it over a few times forming a ball.

Lightly dust a proofing basket or a medium bowl with flour and place the dough inside, seam side down and cover for another 2 hours.

About 45 minutes before baking, preheat the oven to 260C/500F and place your dutch oven inside (with the lid on) to heat up.

After the second rise, take the preheated dutch oven out (taking care and wearing oven mitts) and lightly flour the bottom surface.

Invert the dough into the floured dutch oven. If the dough didn’t land evenly, give the pot a shake and it should right itself.

Cover the pot with the lid, and pop it back in the oven. Bake the bread for 30 minutes covered and then 10 – 15 minutes uncovered.

Tip the bread out of the pot and cool on a wired rack. Allow the bread to cool completely, to fully establish the crust and set the crumb.

no knead bread

ingredients

3 cups/390g unbleached all-purpose flour

1 tsp fine rock salt

½ tsp/2g dry yeast

1¼ cups warm water

preparation

In a medium bowl, mix the flour, salt and yeast.

Pour in the water, then stir with a wet hand or a wooden spatula to form a sticky dough.

Cover the bowl with cling film or beeswax sheet and leave overnight or for at least 12-18 hours in a warm place. The slow fermentation is the key to flavour.

for the second rise

With oiled hands or a bowl scraper, pull the sticky dough out onto a well-floured surface and fold it over a few times forming a ball. I like to gently lift up the dough as I fold it over so that the dough is being stretched.

Lightly dust a proofing basket or a medium bowl with flour and place the dough inside, seam side down and cover for another 2 hours.

About 45 minutes before baking, preheat the oven to 260C/500F and place your dutch oven inside (with the lid on) to heat up. It may be cast iron, enamel, Pyrex or ceramic.

Once your dough has finished its second rise, take the dutch oven out (taking care and wearing oven mitts) and lightly flour the bottom surface.

Invert the dough into the floured dutch oven. If the dough didn’t land evenly, give the pot a shake and it should right itself.

Cover the pot with the lid, and pop it back in the oven. Bake the bread for 30 minutes covered and then 10 – 15 minutes uncovered.

Tip the bread out of the pot and cool on a wired rack. Allow the bread to cool completely, to fully establish the crust and set the crumb. It has a lovely crackling sound as it cools!

Enjoy!

suggestions

Cover the proofing basket in a heaped tablespoon of seeds (black and white sesame, flaxseeds & poppy seeds) before putting the bread inside.

If you think that your dough will be sitting out for a longer 24h period, then reduce the amount of yeast to ¼ teaspoon. 

variations

Replace 100g of the all-purpose flour with whole wheat flour.

Replace the wheat flour with Spelt flour. You may need to lessen the amount of water because wheat absorbs more moisture.

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Mary’s lemon semolina cake

28th January 2019

This cake recipe was shared via Kristin, who had received it from our dearest friend Mary. Mary is at the heart of our community, guiding us on this yogic path and as things progress she continues to be a joy-filled light leading the way for us all. I had the privilege of baking this cake with Leela (Mary’s daughter) while visiting Mary and her family in Boulder.

Heartfelt gratitude to Kristin for sharing this recipe with us and thank-you Leela for such an experience of contentment and joy in playful baking together. Such grace!

This cake actually improves with time, this allows the flavours to come together. You can serve it with yoghurt as a simple dessert, or with a cup of kashaya at the end of the meal. It is moist yet light in texture and aromatic with lemon.

Mary’s lemon semolina cake

Serves 8 – 10

ingredients

½ cup/65g whole wheat flour or coconut flour

1½ tsp baking powder

1 cup/160g fine semolina

¼ + 2 Tblsp/75g raw sugar

½ cup/90g coconut oil

¾ cup/180g plain yoghurt

1 lemon, zest and juice

for the syrup

¼ cup/50g sugar

½ cup water

1 lemon, zest and juice

for garnishing

shredded coconut

icing powder

extra lemon zest

to prepare the cake

Preheat the oven to 180C/350F. Grease an 8-inch round cake pan lightly with ghee or coconut oil. Set aside.

In a medium bowl, combine the flour, baking powder, salt, semolina and sugar – stir to combine.

In a small pan over low heat slowly melt the coconut oil, remove from heat and stir in the yoghurt, lemon juice and zest.

Pour the wet ingredients over the dry ingredients. Using a spatula, mix together until well combined.

Using a spatula, scrape the batter into the greased cake pan and smooth or press down the top.

Bake for about 30 minutes, until lightly golden, or until a skewer inserted comes out clean.

prepare the syrup

Near the end of the baking time prepare the syrup.

Place the sugar and water in a small saucepan and mix well with a wooden spoon.

Bring the syrup up to the boil, add the lemon juice and zest – simmer gently for 1 minute or until the sugar has dissolved.

Remove the syrup from the heat, and set aside until the cake is ready.

to finish the cake

Once the cake is cooked, remove it from the oven, set aside to cool.

Use a small, sharp knife to cut the cake down the centre, then 2 parallel lines either side 3 – 4 cm apart, followed by another set of lines at a 45-degree angle, creating a diamond pattern. 

Drizzle the syrup evenly over the cake and sprinkle with shredded coconut and icing sugar.

Allow the cake to sit a few hours to allow the flavours to mingle.

Goodness shared by Stacey

Baked and assisted by Leela

Artwork by Kristin

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easy one-pot kichadi

30th December 2018

This is a quick satisfying one-pot meal to prepare. It is easy to digest, nourishing, balancing and a complete protein in one bowl. When eaten together, rice and dal provide all the essential amino acids for a nutritionally sustainable meal. Perfect for when you don’t have a lot of time to cook and need something fast but with enough nutrients to sustain you. It can be eaten in the morning or evening and takes only half an hour to prepare.

When preparing Kichadi, it is important to understand the different types of dal or legumes used in Ayurveda and their energetic qualities. There are two types of dal which are favourable and used most often – whole moong dal (mung beans/green gram) and split moong dal/green gram (yellow split lentils) which are whole mung beans skinned and split. These two are easy to digest, gentle on the system and cause minimum disturbances to all constitutions. All other dals or legumes are recommended to be used in moderation and small quantities.

When serving Kichadi drizzle with a spoon of ghee. GHEE is a magical golden substance that has many benefits for the human system including improved digestion as well as making everything taste better.

I recently spent a week with my daughter and helped her organise her first apartment in London. She needed a few quick no-fuss meals she could make while balancing studies and working – this was one of them.

Easy One-Pot Kichadi

Serves 2

ingredients
⅓ cup/70g split moong dal
⅓ cup/70g white basmati rice
3 cups/750ml water

1 Tblsp ghee
¼ tsp mustard seeds
½ tsp cumin seeds
Pinch of asafoetida
½ small red chilli (optional)
6 curry leaves
⅛ tsp turmeric powder

½ cup/30g chopped cabbage
½ cup/70g finely chopped carrot

¾ tsp fine rock salt
½ tsp jaggery/brown sugar
1 Tblsp dried shredded coconut
1 tsp finely chopped ginger
1 – 2 tsp fresh lemon juice
¼ cup fresh coriander
to serve
Ghee
Indian Spicy Pickle

preparation
Place the dal and rice in a bowl, rinse with water until the water runs clear. Drains and pour in 3 cups of water. Set aside.

In a saucepan over medium-high heat, add the ghee and mustard seeds. When the mustard seeds start to pop, turn down the heat and add the cumin seeds, asafoetida, curry leaves and chilli – fry for a few seconds, swishing the pan around for the spices to fry evenly. Add in the turmeric powder.

Pour the dal, rice and water into the spice mixture, bring to boil over high heat, then lower to maintain a rapid simmer. While waiting for the dal and rice to boil, finely chop the carrot and cabbage and add this to the simmering rice and dal. After 20 minutes, turn the heat to low and cover.

When the dal and rice have softened – approximately 30 mins, add the salt, jaggery, ginger, dried coconut and stir in the lemon juice. Finely chop the coriander and add this to the pan.

Turn off the heat, cover and allow to sit for 5 minutes for the flavours to meld together. Taste adding more lemon or salt as needed. Serve drizzled with ghee.

suggestions
Soak the dal and rice in the morning for quick evening preparation.

variations
Replace the white basmati rice with quinoa. When using quinoa, lessen the dal to ¼ cup and increase the quinoa to ½ cup.
Change the vegetables to suit the seasons.

 

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5 ingredient almond & tahini cookies (vegan)

17th October 2018

Deliciously moor-ish satisfying cookies that are chewy on the inside (due to the fluid stretchy nature of tahini) and crispy, crumbly on the outside (due to the almond meal).

~the relief and release of autumn

5 ingredient almond & tahini cookies

Makes 12 cookies

Recipe from Cook Republic.

I have written this recipe as is from the link above, as most people preferred them that way.  My son and I needed more sweet, so the second and third time I baked these –

  • I added 2 Tablespoons(35g) of light brown sugar and found them just right in balancing the bitterness of the tahini.

If wanting to use unrefined brown sugar instead of the maple syrup, dissolve ½ cup sugar in ½ cup hot water and proceed with the recipe or for less sweet, ¼ cup sugar – ¼ cup water.

Almond meal is finely ground almonds. I grind whole almonds in my food processor or vita-mix.

Use a traditional brand of Tahini which is runny and smooth.

ingredients:

2 cups/225g almond meal

¾ cup/200g tahini paste

½ cup/130g maple syrup

½ tsp fine rock salt

2 tsp vanilla extract

chopped pistachio, almonds or sesame – to garnish

preparation:

Preheat the oven to 170C/340F. Line a baking tray with baking paper.

Place the tahini, maple syrup, salt and vanilla in a medium heavy-bottomed saucepan on medium heat. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10 – 15 minutes.

Add the almond meal to the tahini mixture and mix until a rough dough forms. Allow it to sit for a few minutes for the dough to come together.

Roll 2 tablespoons of the dough in the palm of your hand into a ball. (My dough was quite oily due to the runny tahini I used). Place on the prepared tray and garnish the cookies by gently pressing the nuts or seeds on top with your fingertips. 

Bake in the pre-heat oven for approximately 10 minutes. Switch off the oven and let the cookies brown slightly in the hot oven for another 5 minutes before removing.

Cool on wire racks.

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sandwich night with sesame-tempeh, charred fennel & pepper rings

3rd October 2018

Usually, sandwich night falls on Friday night when it is just the three of us and I have made a fresh loaf of challah bread. The meal comes together in half an hour and is so delicious and satisfying. Slices of homemade bread are brushed with a strong English mustard, followed by a thick layer of vegan mayonnaise and filled with an avocado salsa, green garden leaves, tamari-sesame coated slices of tempeh and charred fennel and red pepper rings.

sandwich night

Serves 3

for the charred tempeh, fennel & pepper rings:

1 small red and green pepper

1 large fennel

1 packet/200g tempeh

6 Tblsp oil/ghee

3 Tablespoons sesame seeds

3 Tablespoon of tamari

for the sandwiches:

slices of your favourite bread

strong English mustard

avocado with tomato, coriander salsa and mustard seeds

vegan mayonnaise

bitter salad leaves

salt and freshly ground black pepper

for the charred tempeh, peppers and fennel:

Slice the fennel into rounds, set aside. Slice the peppers into round or half rounds, set aside. Cut the tempeh into strips or rounds. (Depending on the shape of the tempeh you are using).

In a heavy-bottomed skillet over high heat. Drizzle in a tablespoon of oil and cook the fennel rounds until charred around the edges. When sufficiently charred, scoop them out onto a large plate and repeat with the same procedure with the red & green peppers. When charred and cooked add to the same plate as the fennel.

Keep the pan on the heat, pour in the remaining oil and fry the tempeh until golden, flipping over and doing the same with the other side. Once all have been done (may need to do in two batches), return all the tempeh to the pan, sprinkle over the sesame seeds and saute, coating the tempeh with the seeds for a minute. Turn off the heat and drizzle the tamari over the tempeh. Stir a few times and scoop out onto the plate. Making sure you brush out all the seeds left over in the pan over the charred peppers, fennel and tempeh.

assemble the sandwiches:

Drizzle each slice of bread with olive oil, a swipe of mustard and spread a thick layer of mayonnaise. Add a dollop of avocado salsa, and a layer of garden green leaves, a few slices of tempeh, a generous sprinkle of fennel and pepper rings and season with salt and freshly cracked black pepper. Enjoy!

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shaved carrot salad

21st September 2018

This is a salad that comes together really quickly, it is one I make confidently for a last minute addition to a meal when you want something fresh, with a bit of crunch. I serve it with a spicy warm bowl of dal and rice.

Carrots are the bulk of the recipe, and at times I combine them with shaved beetroot, the sunflower sprouts add a bit of colour and more crunch, with the sesame seeds providing that nutty earthiness. The dressing enlivens everything; adding a sweet tangy zingy lift to it all. It can also be made with cucumbers or fennel, it doesn’t need an exact recipe, normally I do one or two carrots depending on the number of people. I usually make a good amount of the dressing to use throughout the week.

shaved carrot salad

Serves 6 – as a side dish.

This simple salad is a joy to make, can be ready within minutes and has been requested many times whenever it is served. The dressing is from this salad recipe which I make so often.

for the salad:

3 Tblsp toasted sesame seeds

4 medium/420g carrots

two handful’s of sunflower sprout

3 Tblsp sesame seeds

for the dressing:

1 Tblsp finely grated fresh ginger

3 Tblsp olive oil

2 Tblsp agave or honey

2 Tblsp fresh lemon juice

tsp fine rock salt

to make the salad:

Toast the sesame seeds in a skillet over medium heat. This will only take a few minutes until they start getting a little colour and become fragrant. Set aside to cool.

Remove the carrot tops, wash and trim the carrots. Using a sharp vegetable peeler, peel ribbons of carrots into a salad bowl. Apply pressure as you peel to achieve thicker ribbons. For the very end pieces which are difficult to ribbon, chop them and add them to the salad.

Wash the sunflower sprouts, dry and add them to the shaved carrots. Set aside while you prepare the dressing.

prepare the dressing:

Grate the ginger (skin and all) and whisk the lemon juice, agave/honey, salt, and oil together. Taste adding extra sweet, if needed.

When ready to serve, sprinkle over the sesame seeds and pour over the dressing. Gently lifting the shaved carrots and distribute the dressing through the salad without over mixing. Sprinkle over a few nasturtiums flowers if you have them in the garden.

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lasagna tart

11th September 2018

sunkissed and content…

A very decadent and comforting dish for a special occasion. A bit rich on its own but goes well as part of the main meal, accompanied by a simple rice dish and a variety of salads. The parmesan crust is divine, crunchy and flavourful.

lasagna tart

Serves 6 – 8

Makes one 9-10 inch tart.

Recipe adapted from here. 

ingredients:

2 medium/350g zucchini, sliced into very thin coins

¾ tsp fine-grain rock salt

tart crust:

½ cup/75g unbleached all-purpose flour

½ cup/70g whole wheat flour

½ cup/115g unsalted butter, well chilled + cut into small cubes

2 cups/100g loosely packed grated parmesan cheese

½ tsp fine-grain rock salt

2 Tblsp ice cold water

tomato sauce:

2 Tblsp olive oil

1 tsp each of finely chopped fresh rosemary and oregano leaves

¾ tsp red pepper flakes

400g cherry tomatoes, finely chopped

½ tsp fine-grain rock salt

½ tsp brown sugar

 

1 cup/250g ricotta cheese

¼ cup small basil leaves

preparation:

Preheat your oven to 190C/375F. Oil a 10-inch tart pan and set aside.

prepare the zucchini:

Slice the zucchini using a mandoline or knife into 2 mm slices. Place in a bowl, sprinkle over the salt and gently toss until evenly covered with salt. Transfer to a colander and let drain while you make the tart shell and tomato sauce.

make the tart crust:

Place both flours, butter cubes, parmesan and salt in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, with pea-sized pieces of butter. With a few more pulses, blend in the 2 tablespoons of ice water. The dough should stick together when you pinch it with your fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working up towards the sides. Place in the refrigerator and chill for 15 minutes. You can use this time to finely chop the tomatoes.

bake the tart crust:

Pull the tart out of the refrigerator and poke a few times with the tongs of a fork. Cover the tart with baking paper and fill generously with pie weights (I used red kidney beans). Bake for 15 minutes, pull the tart out of the oven and gently remove the baking paper containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 5 minutes. Remove from oven and set aside to cool.

prepare the tomato sauce:

Stir the olive oil, red pepper flakes and finely chopped herbs in a saucepan, cook over medium-high heat until the herbs start to sizzle just a bit. Stir in the finely chopped tomatoes, bring to a simmer, cook the sauce down, uncovered, for 20 minutes. Stir in the salt and sugar, set aside.

to assemble the tart:

Use a spatula to spread half the ricotta cheese across the base of the tart shell. Now spoon half the tomato sauce over the ricotta and arrange half the zucchini in a single layer on top of the sauce. If your zucchinis are still quite wet, press them with a paper towel. Spoon the remaining ricotta over the zucchinis and push it around a bit with your fingers so that it forms a layer. Arrange another layer of zucchini and finish with the remaining sauce. You want the filling to nearly, but not quite fill the pan.

to bake the tart:

Place the tart on a rimmed baking sheet (in case you end up with an overflow) and bake for 40 minutes or until the tart is cooked through. Remove and allow to cool for 10 minutes before serving. Sprinkle the top with fresh basil leaves.

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slow cooked zucchinis with basil

4th September 2018

ZUCCHINI

This year I staggered my planting to have a continuous supply of zucchini throughout the summer, but I forgot how quickly they grow from seed to plant and now I have an endless supply.

Just when I think I have the zucchini under control, I venture out into the garden and miraculously there is another batch ready to be picked! I have been giving away a lot and trying many new recipes to use them up.

I have been returning to these zucchini fritters, a lot, and recently sitting in my drafts is this lasagna tart recipe from 101 Cookbooks which I will make for my daughter before she returns to University in London.

I have also been making a sweet zucchini palya to accompany any dal or sambar.

In the garden…..

slow-cooked zucchinis with basil

Serves 4, as a side dish.

Recipe adapted from `Spring´ by Skye Gyngell.

ingredients:

6 small/530g firm zucchinis

2 Tblsp extra virgin olive oil

2 Tblsp ghee/butter, melted

rock salt & freshly ground black pepper

preparation:

Trim the zucchinis and slice them into fine rounds, about 3mm thick. I used a mandoline for this.

Place a medium heavy-based pan over medium heat and pour in the olive oil and melted ghee. Add the zucchinis and stir well to coat the slices in the ghee and oil. Add a good pinch of salt.

Now turn down the heat to its lowest setting possible and cover the pan with the lid. Cook for 40-50 minutes, stirring every few minutes to ensure the zucchinis do not stick to the bottom or brown. As the zucchinis cook they will soften and their flavour will deepen. Eventually, they will begin to disintegrate, becoming almost like a thick mushy jam.

At this point, remove from heat and add half the basil leaves, plenty of pepper and a good pinch of salt. Stir well, sprinkle over the remaining basil leaves and serve. These zucchinis are surprisingly good eaten cold as well. Serve as an antipasto with crusty bread, stirred into pasta or as a vegetable side dish.

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favourite rasam recipe – three ways

22nd August 2018

This is a recipe I fall back on as a twice or thrice weekly meal. It is the same recipe, same measurement of spices, using a variety of different dal and vegetables. The first two recipes include grinding the coconut-rasam mixture, while the third does not, making it a quicker dish to prepare. It’s a good example of how one recipe can be used in many variations to give a totally different dish.

In these three recipes, I alternate between using mung beans(whole moong dal)toor dal and split yellow moong dal.

whole mung beans with tomatoes & chard

ingredients :

½ cup/100g mung beans(whole moong dal)

1 litre/4 cups water

1 tomato(100g), finely chopped

1 cup/50g tightly packed chard leaves (can use kale/fenugreek)

2 heaped Tblsp sugar/jaggery

1 heaped tsp rock salt

sambar-coconut mix

¼ cup/25g dried shredded unsweetened coconut

1½ heaped tsp rasam powder (mildly spiced) 

½ – 1 tsp tamarind paste 

1½ cups/375ml water

voggarane :

2 tsp ghee

½ heaped tsp black mustard seeds

10 fresh curry leaves

⅛ heaped tsp asafoetida powder 

⅛ heaped tsp turmeric powder

preparation:

In a heavy based saucepan, wash mung beans with several changes of water until the water runs off clear – then drain.

Pour in the filtered water into the saucepan and bring to boil over a medium-high heat, then reduce the heat to maintain a rapid simmer. (Do not cover the pot with a lid, as this allows certain impurities or energetic imbalances to be eliminated.)  Simmer until mung beans are soft and have broken down – approximately 30 – 40 minutes.  Halfway through cooking add the chopped tomatoes.

prepare the rasam-coconut mix:

In an upright blender add the dried coconut, rasam powder, tamarind, and ¾ cup water, blend for 1 minute.  Pour into the mung beans rinsing the blender with the remaining ¾ cup water.

prepare the voggarane :

In a small pan/bandalei over medium heat, add the ghee and mustard seeds; when the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the fresh curry leaves, asafoetida and turmeric powder, swishing the pan around to allow for the spices to fry evenly.

Pour the voggarane into the mung beans, add the salt, jaggery and stir in the chopped chard leaves.  Allow to sit for 5 minutes for the flavours to settle, the chard to soften and mung beans to thicken slightly.  Taste adding more sweet, tamarind or salt. Serve with rice, yoghurt and drizzle with a spoon of ghee.

 

 

split moong dal with charred okra & fenugreek

Serves 3 – 4

This dish requires frying the vegetables, in this case, the okra, in the voggarane until nicely charred, then stirring it through the cooked dal when ready to serve. I like to keep 1 cup of the okra aside to use as garnish. This method of cooking works very nicely with green beans as well.

ingredients :

½ cup/100g split yellow moong dal

3 cups/750ml water

2 heaped Tblsp sugar/jaggery

1 heaped tsp rock salt

rasam-coconut mix

¼ cup/25g dried shredded unsweetened coconut

1½ heaped tsp rasam powder (mildly spiced)

½ – 1 tsp tamarind paste 

1½ cups/375ml water

voggarane :

3 Tblsp peanut oil

½ heaped tsp black mustard seeds

1 heaped Tblsp bengal gram

1 heaped tsp urad dal

400g okra

15 fresh curry leaves

⅛ heaped tsp asafoetida powder 

⅛ heaped tsp turmeric powder

2 cups fresh fenugreek/kale leaves – chopped

preparation:

In a heavy based saucepan, wash the dal with several changes of water until the water runs off clear – then drain.

Pour in the water into the saucepan and bring to boil on a high heat, then reduce the heat to maintain a rapid simmer. (Do not cover the pot with a lid, as this allows certain impurities or energetic imbalances to be eliminated.)  Simmer until dal is soft and has broken down – approximately 30 minutes.

Top, tail the okra and cut into 1 cm pieces. Set aside.

prepare the rasam-coconut mix:

In an upright blender, add the rasam powder, tamarind, dried coconut and ¾ cup water, blend for 1 minute.  Pour into the dal rinsing the blender out with the remaining ¾ cup water.

prepare the voggarane :

In a skillet over medium-high heat, add the peanut oil and once it’s hot, add the mustard seeds and fry until they turn grey and start popping, add the bengal gram and urad dal, keep frying, stirring constantly until they start to brown, a minute or so. Add the chopped okra and keep everything moving in the pan until all the okra starts to char around the edges, this could take five minutes. Turn off the heat and fold in the chopped fenugreek leaves. Set aside 1 cup of the okra mixture for garnishing and stir the remaining into the dal.  Taste adding more sweet, sour or salt.

This dish is best served immediately as the okra can become gooey, otherwise, keep the okra and dal separate until ready. Serve with rice and drizzle with ghee.

 

 

toor dal with carrots and green beans

This is the same procedure, using a different dal and vegetables, however, the rasam and coconut are not ground, just added directly into the dish.

ingredients :

½ cup/100g toor dal

1 litre /4 cups water

1 medium/100g carrot – finely chopped

½ cups finely chopped beans (can use cabbage in Winter)

¼ cup/25g dried shredded unsweetened coconut

1 ½ heaped tsp rasam powder (mildly spiced) 

½ – 1 tsp tamarind paste 

2 heaped Tblsp sugar/jaggery

1 heaped tsp rock salt

¼ cup chopped fresh coriander

voggarane :

2 tsp ghee

½ heaped tsp black mustard seeds

10 fresh curry leaves

⅛ heaped tsp asafoetida powder 

heaped tsp turmeric powder

preparation :

In a heavy based saucepan, wash dal with several changes of water until the water runs off clear – then drain.

Pour in the water into the saucepan and bring to boil on a high heat, then reduce the heat to maintain a rapid simmer. (Do not cover the pot with a lid, as this allows certain impurities or energetic imbalances to be eliminated.)  Simmer until dal is soft and has broken down – approximately 30 – 40 minutes. Halfway through cooking add the chopped carrot & green beans.

When the dal is soft, stir in the coconut, rasam powder, tamarind, salt and jaggery, mix to combine well.  Simmer for 4 -5 minutes.

prepare the voggarane :

In a small pan/bandalei over medium heat, add the ghee and mustard seeds; when the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the fresh curry leaves and turmeric powder, swishing the pan around to allow for the spices to fry evenly.

Pour the voggarane into the dal, and stir in the fresh coriander leaves.  Allow to sit for 10 minutes for the flavours to settle and dal to thicken slightly.  Serve with rice and drizzle with ghee.

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ginger peach muffins (vegan)

24th July 2018

New MOON dip.

“The leaves of the lotus are emergent, meaning that they rise above the water level whereas the leaves of water-lily are found floating on the water surface. Same is true for their respective flowers; lotus flowers are emergent and water-lily flowers are floating.”

Monserrate Pond, Sintra

ginger peach muffins

Makes 12 muffins

Adapted from ‘Good to the Grain’ by Kim Boyce.

‘Ripe peaches, cooked briefly in ginger syrup, are spooned over muffins made with soft, mellow oat flour and minced candied ginger. Be sure to use peaches that are slightly tart and not so ripe that they’ll break apart in the pan. Allow time for the muffins to cool before eating, as the oat flour can be moist when warm’. – Kim Boyce. 

ingredients:

2 Tablespoons chia seeds

½ cup nut milk (almond, rice etc.)

peach topping :

2 medium/310g firm, ripe peaches

1 Tblsp ghee/coconut oil

2 Tblsp brown sugar/maple syrup

1 heaped tsp freshly grated ginger

dry ingredients :

¾ cup/75g oat flour

¾ cup/100g whole wheat flour

¾ cup/120g unbleached white flour

1 Tblsp baking powder

¼ cup/50g light brown fine sugar

½ cup/75g dark brown sugar

¼ tsp fine rock salt

wet ingredients :

¾ cup/185ml nut milk (almond, rice, etc)

 cup/80ml mild-tasting olive/coconut oil

1 Tblsp vanilla essence

2 heaped Tblsp freshly grated ginger

3 Tblsp/35g finely chopped crystallized ginger

preparation :

Preheat the oven to 180C/350F.  Rub a muffin tin with butter or oil.

Whisk the chia seeds and almond milk together in a medium bowl; set aside for at least 10 minutes to thicken.

Grate the ginger, you will need 2 heaped tablespoons plus 1 tsp – divided.

for the peach topping:

Halve the peaches, remove the seeds, cut into quarters and then each quarter into three slices about ¼-inch thick. Set aside. In a large skillet over a medium heat, add the ghee/oil, sugar and 1 heaped teaspoon freshly grated ginger, melt the mixture, stirring to combine. Cook until the mixture begins to bubble, about 2 minutes. Add the peaches, toss the pan to coat them with syrup, cover and allow to simmer for 2 minutes. Remove from heat and set aside.

for the cake:

Whisk together the oat flour, whole-wheat flour, unbleached white flour, baking powder, sugars and salt in a mixing bowl.  Set aside.

In a separate mixing bowl, combine the chia mixture, nut milk, olive oil, vanilla essence, grated ginger and finely chopped crystallized ginger.

Combine the wet and dry ingredients.  Mix thoroughly with a wooden spoon; do not over mix. Scoop the batter into 12-muffin cups, using a spoon or an ice-cream scoop, fill only a little bit over halfway, as the batter will rise when the peaches are placed on top.

Toss the peaches to coat them with the pan juices and individually lay one slice of peach over each of the muffins, tucking the second slice partway into the batter. Any extra peaches can be served with the muffins. Spoon the pan juices over the muffins.

Bake until golden for approximately 35 minutes, rotating the pan halfway through. The muffins are ready when they are golden and the edges of the peaches are caramelized. These muffins are best eaten the day they are made. Serve with a dollop of cream or Greek yoghurt and remaining peaches.

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