From Around the world

Feb 232015
 
Gado Gado – Indonesian Vegetable Salad

Gado Gado

Gado Gado – Indonesian vegetable salad literally means mix mix. A mix of vegetables, tofu, bean sprouts and the quintessential peanut sauce or bumbu as it is called in the local language. Traditionally the bumbu is made to order as per an individual’s preference for how hot they want the sauce to be. A mix of varied vegetables is smothered in peanut sauce, sometimes topped with a Krupuk or a cracker.

Gado Gado – Indonesian Vegetable Salad

For this salad, I did not make an ‘on demand’ sauce. I tried to keep it a nice balance of hot, sweet and savory and I felt that it was really good the way it was. On some days I might go for a hotter version, but with the vegetables I had on hand, this sauce worked well. The reason I am talking more about the sauce is because even though Gado Gado is a salad, it is the sauce that makes the dish. The rest is simply a combination of blanched or raw vegetables.

Gado Gado – Indonesian Vegetable Salad

What you need to know is that this is a deceptive looking bowl of salad. While you may think that you ate just some salad for lunch, this keeps you full for hours. Nutritious, delicious, healthy and one good looking salad. This is what I am serving for my Progressive Eats Dinner this month for the “Soup’s on” theme.  February is a month when we should indulge ourselves in all kinds of soups and salads to nourish the body for the rigorous work in spring.  To me the rigorous work would mean spring cleaning my closet, but I digress.  Hungry? Let’s go eat some soup and Salad.

 

Gado Gado – Indonesian Vegetable Salad

progressive-eats-logo

Soups

Lamb and Barley Soup from Healthy Delicious
Sausage, Pepper and Bean Soup from That Skinny Chick Can Bake
Creole Black Eyed Pea Soup from Never Enough Thyme
Old Fashioned Chicken Soup with Dumplings from Creative Culinary
Watercress and Buttermilk Vichysoisse from The Wimpy Vegetarian
Pressure Cooker Chorizo Chicken and Kale Soup from Pressure Cooking Today
Rhode Island Clam Chowder from girlichef

Salads

Quinoa Beet Kale Apple Walnut Goat Cheese Salad from Jeanette’s Healthy Living
Gado Gado – Indonesian Vegetable Salad from Spice Roots
Buttermilk Herb Rolls from Stetted
Gluten-Free Corn Muffins with Jalapeno and Cheese from The Heritage Cook

Dessert

Berry Soup Dessert Shooters from Miss in the Kitchen

 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Soup’s On! and is hosted by Lauren Keating who blogs at Healthy. Delicious. Need some warming up? We can help!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Gado Gado – Indonesian Vegetable Salad

Serves: 4

Gado Gado – Indonesian Vegetable Salad

Ingredients

    The Salad
  • 4 boiled eggs (sliced)
  • 2 boiled potatoes (sliced and cut into medium size)
  • 1/2 C Sliced cucumbers
  • 1 C Thinly sliced cabbage
  • 1 C spinach
  • 1/2 C sliced/ shredded carrots
  • 1/2 C green beens cut into 2 inch pieces
  • For sauce
  • 1.5 C roasted peanuts
  • 1 clove garlic
  • 1 Tbs palm jaggery
  • 2-3 Bird eye chillies
  • 1 tsp tamarind paste ( Use less if using a concentrate)
  • 1tsp shrimp powder
  • 1/4 C to 1/2 C water
  • salt to taste

Instructions

    Make the sauce
  1. Coarsely grind the peanuts with the chillies and garlic. Dilute the tamarind and palm sugar in 1/4 cup water and add to the peanut mix. Blend into a crunchy or smooth consistency as per your liking. You may add in more water gradually and blend everything to a smooth consistency. Season with salt and Shrimp powder.
  2. Prep the salad
  3. Blanch the cabbage, spinach and beans until slightly tender
  4. Assemble the eggs, potatoes and all other vegetables into a bowl, pour over some peanut sauce on top and enjoy.

Notes

Since this is basically just a mix of vegetables use what you have on hand and how much you think you will need. Other good vegetable additions are- chayote, Chinese spinach,water spinach, long beans, mung bean sprouts.

Traditionally fried tofu and tempeh is added to the salad. You may choose to add those in.

http://www.spiceroots.com/gado-gado-indonesian-vegetable-salad/

Share
Feb 222015
 
Shrimp and Cauliflower

Shrimp and Cauliflower

 Friendship isn’t a big thing — it’s a million little things.

I had known her for almost a decade but I hadn’t ever met her in person. We connected through social media, much before good old Facebook was so cool and every laddie in the house had an instagram or a twitter. We discussed things of importance, disagreed on serious topics, fought over online games and stayed in touch online. More importantly, we stayed friends.  Then last year, when I was visiting India, I finally had the opportunity to meet her in person.  Though it was for a short time and it was with a big group of people, I finally was able to meet her. I ended up annoying my in laws who wanted to know what was so important in Mumbai that I was keen to take a cab at 5 am and make the road trip to Mumbai.  It was almost an impossible task to explain to someone why I would want to make that trip to meet a few friends whom I had never met. But it was my only chance to make it happen as my trip had been cut short most dramatically due to work related issues.  So I took the grueling road trip, in a non air conditioned car, in the middle of an Indian Summer when it is 110*F  at 9 am. And when I met my friend and did not even for a moment feel that it was the first time meeting her.

Shrimp and Cauliflower

We were meeting with a bunch of other people and it was a potluck event. She and her very very very loving hubby had made a special prawn (shrimp) dish for me. They didn’t have to. They had already made and brought a big dish of  Kaju Kid Gos – Kid mutton in Cashew, a phenomenal dish from the Parsi Cuisine. But since I was on a pescatarian diet, they had packed me a delicious Malai Prawns for dinner.  To say that I was bowled over would be an understatement and I am not talking only  about the taste of the dish.

Rhea, the friend in discussion, writes a heartfelt blog aptly named EuphoRHEA. Her rich Bengali cultural heritage and the rich Parsi culture she married into give her a unique food perspective. Today’s  recipe is inspired by Rhea’s dish of Alu Phulkopi diye Macher Jhol  – a Bengali fish curry with potatoes and cauliflower.  Minimalistic spices, very simple and mouthwatering. The moment I saw the dish, I wanted to make some.

The only problem was I had no fish. I had a head of cauliflower and some shrimp. And I was really keen to make the dish and eat so I decided to make it with shrimp and see what happened. The resulting dish was a fiery flavorful dish that Rhea would approve of. And do you see the pot? The beautiful copper pot? That was what she gave me as a present among other things when I met her. A beautiful reminder of a  sweet friendship.

Shrimp and Cauliflower

 

Shrimp with Cauliflower

Shrimp with Cauliflower

Ingredients

  • 1 pound Peeled (tail on) shrimp
  • 1 Medium head cauliflower cut into florets
  • 1- 2 thai Green chillies
  • 1 Tbs Cilantro for garnish
  • 1/2 tsp Turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp nigella seeds
  • 1 tsp cumin seeds
  • 2 Tbs Mustard oil
  • Salt to taste

Instructions

  1. Marinate the shrimp with a pinch of salt and turmeric. Allow to marinate for about 15 minutes.
  2. Heat the mustard oil in a pan allowing it come to a smoking point, add the cumin, reduce the heat and then add the cauliflower. Saute until cauliflower starts to brown a bit on the edges.
  3. Add in the chillies, the chilli powder, the nigella seeds, and a little water. Cover and cook until the cauliflower is tender ( as tender as you like it - I like mine with a little bite to it)
  4. Add in the shrimp, cook until the shrimp is done.. about 4 minutes.
  5. Top with the cilantro and serve hot with rice.
http://www.spiceroots.com/shrimp-cauliflower/

Share
Feb 162015
 
Coffee and Irish cream Sandwich cookies

Coffee and Irish cream Sandwich cookies

He could barely contain his excitement when I announced that I would be baking a batch of grown up cookies. Not that he doesn’t like the kiddie kind cookies. He eats them all. And they vanish without leaving any trace around his waist, much to my dismay and envy. But I digress.

Back to grown up cookies. The kinds that are boozy with that heady flavor. I have been meaning to make some coffee cookies for a while, so I found the perfect opportunity to try the cookies infused with coffee and Irish cream.

Coffee and Irish cream Sandwich cookies

The coffee and Irish cream sandwich cookies are speckled with coffee flakes and doused in Irish cream, then filled with a silky french buttercream spiked with irish cream. These were cookies he got to enjoy all by himself. Ok I might have eaten one or a few, but since the kid had her own stash of non spiked simple shortbread cookies, the bigger kid did not have to share them.

Coffee and Irish cream Sandwich cookies

Coffee and Irish cream Sandwich cookies

 

The theme this month is Drunken Cookies! Cookies made with booze and/or inspired by booze, we have them all! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!

 

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Coffee and Irish Cream Sandwich Cookies

Cook Time: 15 minutes

Coffee and Irish Cream Sandwich Cookies

Ingredients

    For the Cookies
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/4 cup Bailey's Irish cream
  • 2 large egg yolks
  • 2 Tbs Instant coffee
  • For the Irish cream filling
  • 3 egg yolks
  • 1/4 cup sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon lemon juice
  • 2 sticks unsalted butter
  • 2 Tbs Irish cream
  • 1/4 cup powdered sugar

Instructions

    Make the Cookies
  1. Whisk together both flours, baking powder, coffee and salt.
  2. Beat butter and sugar on medium-high speed until light and fluffy. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Add flour mixture in two - three batches, alternating with the irish cream. Once the dough forms, remove it from the bowl and gather into a ball.
  3. On a lightly floured work surface, roll out the dough. Using a lightly floured round cookie cutter, cut out rounds and place about 1 inch apart on a sheet pan lined with parchment. Bake for 15- 18 minutes. Transfer to a wire rack to cool completely.
  4. Make the Irish cream Filling
  5. In a medium bowl,beat the egg yolks until light in color, using a hand mixer.
  6. In a small pan combine lemon juice, sugar and the corn syrup. Mix with a silicon spatula until the sugar looks moist. Place over medium-high heat and keep stirring until the sugar dissolves and the syrup begins to boil. Allow the syrup to come to full boil without stirring it too much. Remove from heat.
  7. While the syrup is still hot, beat it into the egg yolks. Allow a steady thin stream of sugar syrup to fall into the yolks while you beat the mixture with the hand mixer. Once all the sugar syrup is added, continue to beat until the mixture thickens.
  8. Allow to cool down completely, before adding in the butter. Once cool, add to a the bowl of a stand mixer and in the butter, the irish cream and the powdered sugar. Beat until all the butter is mixed in a and your butter cream looks smooth and shiny.
  9. Make the Sandwich cookies
  10. Take a spatula and spread filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down.

Notes

Irish cream filling recipe adapted from Rose's Neo classic Buttercream icing

http://www.spiceroots.com/coffee-irish-cream-sandwich-cookies/

Share
Amrita Rath Mishra, Rupa Iyer liked this post
Feb 152015
 
New York Style Bagels

New York Style Bagels

Someday, I hope, I will have the right words to describe how I feel when I bake bread. Especially a bread which resembles bread from back home in Kashmir. Bread that I have a very old relationship with. And to think that one day I would be baking my own was not something I could have known when I was a little girl, in that Kandir waan. { Story Here}
Last summer I went home to visit my Dad and my siblings and my daughter insisted on eating the freshly made breads from the local bake shop. Though the culture of having a few bake shops just down the street is no longer prevalent but there still are a few good bakers who love their craft and there still are people who love the bread artfully baked in clay ovens. And thankfully one of the greatest bake shop in town is where my Dad lives.
My daughter and I were treated to freshly baked Kashmiri breads every day while we were visiting.
I also got to be an apprentice at the bakery and learn to make a few of those fabled breads. That was the highlight of my trip in India, Until I being the novice that I was, managed to burn my arm on the tandoor and the apprenticeship came to an end. But I did learn a lot – fire safety was one of the things I learned, I think.

New York Style Bagels

As any expat will tell you, as much as we love exploring the new home country, the emotional roots from the country we were born in stay intact. The memories of growing up, the sights and smells of food, the way of life – everything is etched deep and forever. It was for this reason my love and adoration began as soon as I landed here. For bagel looked exactly like the evening bread “telvor” from my home. Upon eating my first bagel, I did realize that it didn’t taste nearly the same, I loved it anyway. Then as if on cue, I remembered this American couple who I had met back in kashmir, when I was a young girl. It was a school picnic to one of the many tourist destinations in the valley and we chanced upon the couple eating the “telvor” for their lunch. We found it interesting that out of the many dishes to pack for a picnic, they would eat a humble bread with butter. I forgot about it until that moment when I had my first bagel. In that moment I finally understood, they were perhaps feeling a bit closer to home with that bite of bread.

New York Style Bagels
I hope to someday be able to create a home version of the “telvor” but for now I am happy to share the New York Style Bagels with you all. It’s not the same as “telvor” and that is a good thing.
I haven’t ever had a New York style bagel, so I didn’t have much to go on with in terms of experience of taste and texture, so I simply followed the instructions of none other than Peter Reinhart and soaked up every single word he says about bagels. The result was a spectacular display of bagels on my kitchen counter and a feeling on immense joy.

New York Style Bagels
For this batch, I did everything by the book, ordered the high gluten flour and diastatic malt powder from King Arthur, waited impatiently for their arrival, and set to work as soon as they landed on my doorstep. Yes, this was one bread I was very keen to bake, eat and experience. I also made the sponge and then went ahead with the bagel making process. And I am glad I did. The pre fermentation was instrumental in the bagels being equally good the next day.
The dough needs quite a bit of kneading, so be prepared to use a lot of muscle power. My 6Qt KitchenAid stand mixer started to lose steam at about 3 minutes. So I just kneaded it by hand, working in the flour a bit at a time until it reached the window pane stage. After that it was shaping and raising time.
It is also suggested that shaping the bagels into a rope shape and then forming a circle and rolling the ends onto each other to seal, makes the bagels retain their shape better and they rise better as compared to the ones where you stretch them out and make a hole in the center.

New York Style Bagels

New York Style Bagels

New York Style Bagels

Ingredients

    For the sponge
  • 1 teaspoon instant yeast
  • 4 cups unbleached high-gluten flour
  • 2½ cups tepid water
  • For the dough
  • ½ teaspoon instant yeast
  • 3¾ cups unbleached high-gluten flour
  • 1.5 teaspoons salt ( I reduced salt because of personal preference)
  • 2 teaspoons malt powder
  • For Water boiling
  • 1 tablespoon baking soda
  • Wide pan filled half way with water
  • For Topping
  • Black and white Sesame seeds, poppy seeds for adding on top

Instructions

    Make the sponge
  1. Take a mixing bowl and Mix the yeast into the flour. Add the water, mix until smooth and all flour is hydrated.
  2. Cover the bowl with plastic wrap and leave at room temperature for 2 - 3 hours, or until the mixture becomes very foamy and bubbly. It took my sponge about 4 hours to double in size because it was a particularly cold day. But that is what you are looking for - double the size.
  3. Make the dough
  4. After the sponge has doubled, add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Mix until the ingredients come together and then add the remaining flour a little at a time to make a very stiff dough.
  5. Knead this dough until pliable and the dough passes the window pane test. It helped to take the temperature with an instant read thermometer. The dough temp should read between 77 to 81 *F. Mine was ready when it registered an 81.
  6. Once the dough is ready, divide into 12 equal parts. I went and baked a baker's dozen just because!
  7. Cover the dough balls and allow them to rest for about 20 minutes.
  8. While the dough is resting prepare two sheet pans lined with parchment. Spray some oil on top of the sheets. Keep aside .
  9. Take one dough ball and roll it into an 8-inch long rope. Then wrap the dough rope around the palm and back of your hand, overlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal. Or Watch this video
  10. Place each of the shaped bagels on the pans making sure to leave space between them. Mist the bagels very lightly with an oil spray and cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.
  11. After the 20 minutes, do a float test to see if the bagels are ready for a rise in the refrigerator.
  12. Float test
  13. Fill a small bowl with cool water. Take one bagel and drop it into the bowl of water. If it floats within 10 seconds, your bagels are ready to be kept in the fridge. Return the tester bagel to the sheet pan, pat it dry, cover the pan once more and place it in the refrigerator overnight. If the test bagel doesn't float, return the bagel to the pan, pat it dry and cover and allow to sit at room temperature for another 20 minutes. Repeat the test until your test bagel floats immediately.
  14. Baking day
  15. Preheat the oven to 500°F. Bring a large wide pot of water to a boil and add the baking soda.
  16. Gently drop the bagels into the water, boiling only as many as comfortably fit. My pot accommodated about 3 at a time. Boil for a minute on each side. Then remove with a slotted spoon and place them back on the sheet pan after adding the toppings. (Add toppings as soon as you remove the bagel from the boiling water)
  17. Bake for approximately 5 minutes, then rotate the pans a 180*. After the rotation, lower the oven setting to 450°F and continue baking for about 5 minutes, or until the bagels turn light golden brown.
  18. Allow to cool before eating.

Notes

Recipe from "The Bread Baker’s Apprentice" posted in "The Plate"

http://www.spiceroots.com/new-york-style-bagels/

Share
 Posted by on February 15, 2015 at 11:48 PM  Tagged with: ,
Dec 302014
 
Labneh

Herbed Labneh

What the world knows as Labneh, I grew up knowing as Chakka which, simply put was strained yogurt cheese. It used to be a really nice treat in my school lunch box, smothered between two flatbreads with a pinch of salt and spice. The tangy, refreshing taste of the cheese with the hot smoky spices and the chewy bread was quite delightful. I used to look forward to lunch on those days, though ironically this was something my grandmother would pack me because she didn’t have time to cook an elaborate lunch. It was simple, it was humble but it was good.

Herbed Labneh

So is Labneh. Easy to make and so versatile. You can throw a platter full of veggies and bread together, dole out some labneh and just like that appetizer or a snack is taken care of. In addition to being easy and delicious, it is full of healthy nutrients.

As I mentioned before in my Yogurt making post, there are somethings that I grew up doing because it was the way of life. Yogurt making being one and making cheese was the other. Though I never thought of paneer making or making chakka out of yogurt as cheese making, it appears that in today’s sense of the word – I was doing just that. Fascinating! How very!

Herbed Labneh

While I usually make my own yogurt and then make Labneh, I have used store bought Greek Yogurt in times when the said home made yogurt has not been available. You can check the post on how to make homemade yogurt (without the yogurt making gadgets) and make yogurt or use a store bought Greek yogurt for this Herbed Labneh recipe.

Labneh-5

Herbed Labneh

Herbed Labneh

Ingredients

  • 2 C Greek Yogurt
  • 1/2 tsp garlic powder
  • 2 fresh bay leaves
  • 2-3 sprigs of thyme
  • 1 tsp dried chives
  • Salt as needed
  • 1/2 C Extra Virgin Olive oil
  • Equipment Needed
  • Cheesecloth and strainer

Instructions

  1. Line a sieve or a strainer with cheesecloth and set over a big enough bowl. Place yogurt in the center of the cheesecloth. Gather edges of cheesecloth to cover yogurt. Place the yogurt along with the bowl in refrigerator. allow to drain for at least 24 hours.
  2. Take the strained yogurt which will now be soft and cheese like. Scoop out little balls and place in a glass jar.
  3. Add the herbs and salt and garlic powder to the oil and mix. Pour this mix into the glass jar with cheese. Refrigerate for at least 12 hours before using.
http://www.spiceroots.com/herbed-labneh/

 

 

 

 

progressive-eats-logo

Join Us for a Mediterranean Feast

Appetizers

Salad

Soup

Main Course

Bread

Veggies/Sides

Drinks

Dessert

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Share
Dec 162014
 
Stian Glass Cookies

Stain Glass Cookies

 

These stained glass cookies are Christmas Tree ornaments and cookies all in one. For kids it’s a cookie and candy all in one! For the Baker, these look like art and yet are simple to make. And when they are hung on the tree, the light penetrating through them looks magical. Hence, this was my choice for the Cookie Exchange. I wanted to make something that would make everyone happy. After all, Happiness is synonymous  with Holidays.  These cookies make me look good!

Stian Glass Cookies-6

 

The theme this month is International Winter Holiday Cookies! If it is a cookie traditionally made somewhere in the world for a holiday traditionally observed near the Winter Solstice you might find it on this list.  If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Stian Glass Cookies-2

Stained Glass Cookies

Stained Glass Cookies

Ingredients

  • 1 C unsalted butter, room temperature
  • 1/2 C cup sugar Plus more for sprinkling on top
  • 1 Egg yolk
  • 2 tsp vanilla extract
  • 2 1/4 C all-purpose flour
  • Jolly Rancher Candies in different flavors and colors

Instructions

  1. Cream butter and sugar until fluffy. Add egg yolk and vanilla; beat until mixed in, scraping down side of bowl often. Add flour and mix on low speed until dough comes together in a ball.
  2. Divide the dough in three equal portions. Wrap each portion in plastic wrap; refrigerate for at least 1 hours .
  3. Heat oven to 375 F. Line baking sheets with parchment paper.
  4. Crush the candies in blender or mortar and pestle. Keep each color separate.
  5. Remove one piece of dough from the refrigerator and roll out dough 1/8-inch thick. Cut out dough with cookie cutter. Cut out center of each cookie with another smaller cutter. Transfer to prepared baking sheets.
  6. Carefully fill the cutouts with candy. Sprinkle cookies with some sugar. Bake at 375 F until cookies are firm and Browned at the base. About 8 minutes.
  7. Repeat with the entire dough.
http://www.spiceroots.com/stained-glass-cookies/

 

 

 

 

Share