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- I am in for VL in May. I'll catch up on Jerusalem. Been swamped. Happy Spring!No likes Can’t Like Unlike Like No likes
- A big thank you!! I am signed in.No likes Can’t Like Unlike Like No likes
Chana Dal with CucumberWhat a nice surprise! Delicious. Recommend: ghee instead of butter; regular cucumber with its slightly bitter flavor. I increased the spices by 30%. [& split peas work in a pinch.]
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- mm voted for:Yogurt with Cucumber and MintGreat condiment. Not limited to Indian cuisine. As an option used honey flavored greek yogurt and fresh peppermint. Doubled the spices except for salt. 3 likes Can’t Like Unlike Like 3 likesand commented on:NaanI love naan: wish I had a Tandoor oven. I've made this recipe often in different kitchen setups, with different baking powders & different types of yogurt. The keys are: keeping the dough moist, letting it rise 2 hrs, rolling it thin and having consistently hot cook wear & broiler. Every time I make it, it seems that with the first couple of the naans, I'm begging them to rise, to bloom. Then something kicks in and they rise on the stovetop and then take off in the broiler. Since hot naans are a must, I use 2 pans: one on the stovetop, one in the broiler.
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NaanYes, I used Rumford's Alum-free, double-acting. Did you let the naan rise for 1 1/2-2 hours prior? Are you rolling out the naan to 1/8" and keeping it covered/moist between rollings? I look forward to your next batch!
1 like Can’t Like Unlike Like 1 like- NaanHello Shoegal. I've made Juji's Naan recipe [similar recipe to yours, I assume] about 8 times using different yogurts/ baking powders/stoves/pans and at different altitudes. And the same thing happens. On the stove top the first couple naans take forever to rise. I turn the flame up to medium, and even then, it's barely lifted. The vertical movement happens once it's been in the broiler for about 4 minutes. After I'm on the fourth naan, things start to flow. Most likely it's the heat factor or perhaps the naan genie kicking in.
- Madhur Jaffrey's Cookbook: Easy East/West Menus for Family and Friendsby Madhur Jaffrey
I'd definitely like to continue to explore Madhur Jaffrey [in parallel with Jerusalem!] 2 likes Can’t Like Unlike Like 2 likes - NaanMadhur Jaffrey's World of the East has a naan recipe "Juji's Naan" [baking powder, no yeast] that has worked well for me using a sodium free baking powder. In the next few days, I'll try it with Rumford's. [Juji's naan recipe is online on a couple of sites BUT inaccurately lists 3 1/4 c flour whereas the cookbook lists 3 3/4 c flour. 3 likes Can’t Like Unlike Like 3 likes
mm voted for:Chermoula Eggplant with Bulgur & YogurtLove the chermoula. I can imagine using it on many things. [and with chef_ub's incentive, I will dive into Jerusalem's preserved lemon peel recipe as well.] The eggplant was great [make sure it is completely soft]. The bulgar salad: wonderful, but increased fresh mint & fresh lemon juice.
10 likes Can’t Like Unlike Like 10 likesand commented on:Roasted sweet potatoes and fresh figsFresno chiles, figs and sweet potatoes with a balsamic reduction danced across my palate. Mache green salad on side furthered that play. Opted for no dairy; alas, dried figs as well. Caution: the number of sweet potatoes & figs listed versus the weight left quite a variation. Best to go with the weight indication. For dried figs, used 50% less. Also upped the chile to 2; fresno [red] is similar to jalapeño. Spice is definitely necessary [thank you sisi].
7 likes Can’t Like Unlike Like 7 likes- Carrots with Raisins and DatesThe dates gave this dish a sweet tender almost caramel flavor. A wonderful change of pace. I served this on a bed of baby spinach. Perhaps top this with freshly chopped mint and use 30-40% less butter (butter is key; however, it provides the caramel magic). 3 likes Can’t Like Unlike Like 3 likes
- Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakeryby Rose Carrarini
Classic PancakesClassic with a twist. Opted for flax seed, no egg. Soy, no milk. Yet used butter! Flipped & topped with blueberries. Love the super thickness. 5 likes Can’t Like Unlike Like 5 likes - Vegetable PullaoI love oven dishes. This one was deliciously simple. Madhur Jaffrey's garam masala recipe is a must: freshly ground makes a huge difference. Heads up on the amount of water/absorption/stovetop cooking time prior to placing dish in the oven for final bake to avoid less than fluffy rice. Sub: green beans for string. Due to time, I did a quick soak/cook of the mung beans rather than her suggested method. I usually opt for less salt, however, her amount was right on. Served with a fiery red chili sauce on the side. 5 likes Can’t Like Unlike Like 5 likesSweet Red Bean SoupPerfect dessert for a winter evening [or with a side of toast for a sweet snack]. I used to make "zenzai" the Japanese version of this soup. For this recipe, I prefer a thicker result [less water and more texture by not blending it all]. Substituted muscovado sugar (slowly by taste). No need for heavy cream. I did miss the addition of grilled"mochi" which I will not neglect to add next time.
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I own her World of the East Vegetarian which I enjoy but have only delved partiallly into. I just ordered her Ultimate Curry Bible.... We'll see where that lands!
- Spiced Chickpeas & Fresh Vegetable Salassummer flashback! very easy and quick especially if the chickpeas are prepped. observations: i needed 2x the spice to coat the chickpeas. opted for lime instead of lemon. next time i will roast the chickpeas instead [see Ottolenghi/Jerusalem's Watercress & chickpea soup recipe] to give them crunch and lightness--an interesting juxtaposition to the raw veggies. 5 likes Can’t Like Unlike Like 5 likes
- i am on a jerusalem jag [fun!] so look forward to what you come up with. cheers! 2 likes Can’t Like Unlike Like 2 likes
- Basmati & Wild Rice with Chickpeas, Currants & Herbsdefinitely a really good dish. a couple of heads up. the different textures of rice are critical: the wild rice provides the necessary texture. the floured, fried onion is a great; however, with a small sauce pan, it takes more time than one thinks (yet it is so easy to work with). fresh herbs are a must! upped the spices a little. finished with a big squeeze of sunshine--fresh lemon juice.
