Category: Small bites

Apple Custard Cake

At my last tango session, Jane brought a homemade apple pie/cake for the class. It was as delicious as it was beautiful!! I don’t have her recipe, but here is a French-inspired apple custard cake that I had experimented with over some time. Very delectable, almost as that of Jane’s. Enjoy!

SPECIAL TOOLS:

Springform pan.

INGREDIENTS

  • 4 granny-smith apples; 1 tbsp Calvados + 1 tsp lemon juice
  • Dry ingredients: 1 cup whole wheat cake flour + 2 tsp baking powder + 1/2 tsp salt + 1 cup sugar
  • Wet ingredients: 1 1/2 tbsp chia seeds soaked in 1/2 cup almond milk + 1/2 cup EVOO + 1 egg + 1 cup almond milk
  • Custard : 1 egg yolk
  • Upper crust: 1 tbsp almond flour; 1 tbsp granulated sugar

METHOD

Peel and core apples. Cut each apple into eight slices and cut each slice into about 3 pieces. Cover and microwave for about 3 minutes. Mix in the calvados and lime juice.

Cake-mix: Mix all dry ingredients with wire whisk. Mix all wet ingredients with wire whisk. Mix the dry and wet ingredients together.

Upper crust: Take a cup of the cake-mix and mix in the almond flour.

Mix the custard ingredients with the rest of the cake-mix. Mix in the chopped apples. Pour into the greased springform pan. Top with the upper crust and sprinkle with granulated sugar.

Bake at 325 F for 1 hour or until done.

NOTES, HINTS, TIPS:

  1. Grease the springform pan. Or, if possible, line the base with greased parchment paper.
  2. You can reduce the sugar to 2/3 cup+1tbsp.
  3. The microwaved apples will be rubbery, but not mushy. But it bakes perfectly.
  4. The almond milk in this recipe was homemade. So the almond flour can be fortified with the milk residue as well.

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Kulith (କୋଳଥ) Waffles

My mother packed me a bag of kulith (କୋଳଥ) lentils on my way back from India- since I had specifically asked for it. I wanted to recreate my grandmother’s କୋଳଥ ଡାଲି (kulith dal), but instead invented some breakfast waffles. Didn’t regret the decision since the waffles turned out fantastic. Enjoy!

Special tools:

Food processor; waffle maker.

Ingredients

Makes 6 waffles

  • B1: 1 cup split kulith lentils soaked overnight and drained + 1/4 cup fresh (or frozen) coconut + curry leaves from 10 stalks + 1 tbsp whole cumin seeds + 1/4 cup EVOO
  • B2: 1 large (Idaho) potato
  • Finely chopped: 2 jalapenos + 1 quarter onion + salt to taste

Method

B1: Use the regular blade and pulse the lentils –without adding any water– till breadcrumb consistency. Add the rest of the B1 ingredients and pulse a few times. Next, replace the blade with the coarse grater blade and shred the B2 ingredient (potato, with skin on). Then mix in (manually) all the chopped ingredients till the batter is homogenized.

Use the waffle maker as per the manufacturer’s  instructions.  I used 1 cup of batter per waffle which worked out perfect.

Serve hot with any chutney or accompaniment of your liking. Or, have it neat like I do 🙂

Notes, hints, tips:
  1. Kulith is also know as horse gram for obvious reasons. But the pundits hail it a superfood!
  2. As the waffles cooked, the aroma of Indian breakfast wafted through the house. Was it the jeera ? Coconut ? I began to miss my recent India trip even more.
  3. The lentils I used was split (and also possibly pre-toasted).
  4. Use a a pair of heat-proof tongs and a spatula to gently ease out each waffle.
  5. The potatoes bind and form the body of the waffle giving it a soft texture. If you prefer a firmer texture, you could add some besan or flour of your choice.

Kulith/Kolatha କୋଳଥ Dal Odia style: Soak the lentils overnight. Pressure cook with turmeric and spices of your choice. The souring agent ambula (dehydrated green mangoes) is usually used. Soak the ambula in water and add to the cooked dal, after bruising the soaked mango. Temper (baghar) with onions, garlic and pancha phutana.

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Future of Food: Fonio

I have not met anyone who does not like couscous (expect my daughter).  I discovered fonio while browsing the shelves at Kalustyan. Move over, couscous. This little-known African grain blows even couscous out of the water.  And wait until you hear more. Popularizing grains such as this actually not just diversifies your diet but that of the world, releasing pressure on the Big 3 (wheat, corn, rice), and ultimately food security for the planet.

Special tools:

None.

Ingredients

  • 1 cup fonio grains
  • allium: 1 scape OR a quarter medium onion, diced
  • spices: 1 tsp jeera + 1/2 tsp whole peppercorns + 10 curry leaves
  • Veggies: 1 pepper, charred and slivered + 1 cup sprouted urad (or moong)
  • 1 tbsp oil; dash of turmeric; salt to taste
  • Topping: 1 tbsp EVOO to moisten

Method

Fonio: Toast fonio lightly and pour 2 cups hot water. Cover and turn off heat. After 10 minutes, fluff with fork.

Heat 1 tbsp oil. Add jeera + whole peppercorns. When the seeds sputter add the curry leaves. Saute for 15-20 seconds. Add the allium, Mix for another 10-15 secs. Mix in the turmeric and then add the veggies. Stir-fry for 2 minutes. Add salt and then mix in the fonio. Mix well for 2-3 minutes. Add 1 tbsp EVOO and mix well.

Serve warm (with guacamole).

Notes, hints, tips:

  1. Fonio can also be steamed. Although that might take longer, it yields even fluffier fonio.
  2. Use fonio anywhere you would have used couscous. Note that couscous is made from wheat while fonio is a different grain. It is also being touted as a superfood.

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Two-Way Gajar Halwa

No added sugar, no ghee!! Then, is it any good ? I have it from my fussiest that indeed it is finger-licking good.

Here is a little, soft primer on “you are what you eat” or what La Nutritionista says. Added sugar –such as cane sugar or honey or maple syrup or agave or any syrup– toys with one of your body organs (say, pancreas via insulin) while sugar, such as in fruits or vegetables, can be viewed as contributing to the total calorie intake . The latter has more leeway than the former in your meal planning. So averting added sugar in favor of natural sugar may be a sound strategy.

Back to the carrot pudding. The sweetness in this halwa comes from the natural sugars in dried apricots. With a tiny dose, the halwa replaces your breakfast cereal, and, with a stronger dose turns into a dessert . Moreover, it is embarrassingly simple to make. Enjoy both-ways!

SPECIAL TOOLS:

Microwave; food processor (or grater), coffee/spice grinder.

INGREDIENTS

Serves 4.

  • 2 cups finely grated carrot + 1 cup milk
  • 3 dried apricots finely diced, and nuked in microwave with 1/2 cup water for 2 mins until very soft and fragrant
  • 2 tbsp powdered raw cashews + 2 tbsp whole raw cashews + 2 tbsp raisins
  • 1/2 tsp cardamom powder
  • Optional topping: 1 tbsp mulberries soaked in 1/4 cup black cherry rum

METHOD

Place ingredients (except cardamom) in a microwavable bowl. Cover loosely with damp kitchen towel and nuke at 50% power for 20 mins or so (in intervals of 8 mins, say).

When done, mix in the cardamom powder. Serve hot or chilled.

NOTES, HINTS, TIPS:

  1. The traditional halwa is slow cooked for hours with generous amount of sweetener and ghee. My daughter is the fussiest eater I know and a fierce critic. She found this lighter version of halwa finger-licking good!
  2. You can powder the raw cashews in a spice/coffee grinder. About 1 1/2 tbsp cashews yield 2 tbsps of powder.
  3. In pressure cooker: Place ingredients (except cardamom) in a pressure-safe bowl and pressure cook for 15 mins.
  4. Recommendation by AHA/CDC is to limit the consumption of added sugars to a few teaspoons a day. Check the different resources in your country for the exact recommended number that best matches your health profile.
  5. For the sweeter version of the halwa use 6 dried apricots in 3/4 cup water. Surprisingly, when the apricot cooks in water it is fragrant like a mithaiwala’s sugar syrup!
  6. The recipe is inspired from Indian Instant Pot Cookbook, by Urvashi Pitre (that used about 1/4 cup sugar and 2 tbsp ghee).

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Stuffed Turkish Apricots

I am looking forward to my upcoming Istanbul trip. In anticipation of the exquisite cuisine that awaits me, here is a dirt simple, 2-ingredient, super-quick amuse bouche that is astonishingly mind-blowing as well. Enjoy!

SPECIAL TOOLS:

Microwave.

INGREDIENTS

  • 6-8 Turkish dried apricots (without sulphates!)
  • 1/2 cup drained yogurt
  • Topping (optional): crushed walnuts or pistachios

METHOD

Rehydrate the apricots in a cup of water by microwaving for 2-3 minutes. Let cool. Stuff each apricot with a tsp of drained yogurt. Optionally sprinkle with crushed nuts and lightly pour the apricot syrup (from rehydration).

Serve warm or cold.

NOTES, HINTS, TIPS:

  1. DO NOT USE THIS TREATMENT ON DRIED APRICOTS WITH SULFUR DIOXIDES. For these poach in apple juice gently over the stove, till softened.
  2. Note there is no added sugar in the recipe. Just the natural sugars in the apricots. For this minimal treatment, I would avoid the ones that use sulphates.
    Surprisingly, the warming of the apricots in water (albeit in the microwave for a few scant minutes) turns the whole house redolent with the aromas of an Indian mithaiwala‘s ! Many Indian sweets revolve around sugar syrups of various consistencies.
  3. The recipe was inspired by a master class from CIA.

On Memorial Day, these apricots were stuffed with gajar halwa and topped with ground pistachio (from Istanbul) and cashewnuts. The apricot was gently, poached in the microwave, 1 minute at a time, until tender. Was a smashing hit, even with the most pernickety.

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Fermented Teff Crepe

An amazing minimalist one-ingredient crepe! If you don’t count water and the horde of wild yeast (from the natural environment). This is not quite the (white) injera I have had at many Ethiopian restaurants, but a fairly toothsome dark contender. After many laborious experimentation, here is my streamlined version –utilizing a Proofer– for a seven-day version. I.e., one Sunday to the next. Enjoy!

SPECIAL TOOLS:

A Proofer.

METHOD

  1. Sunday 1: Mix 2 cups dark teff flour in about 3 cups warm water in a glass bowl. Mix well with wire whisk and cover. Ferment at 86 F, in Proofer, for 5 days.
  2. Friday 1: – Pour out the entire top liquid (that may even look alarmingly funky).
    – Bring 1 cup water to boil in a small saucepan, add 1/2 cup of the fermented residue (which has the consistency of clay) and thicken while constantly stirring with wire whisk. In a few minutes, it thickens. Add this to the remainder of the fermented residue in the glass bowl. Mix with wire whisk till homogenous.
    – Add 2/3 to 1 cup water and mix well.
    – Cover and continue to ferment at 86 F, in Proofer, for 2 days.
  3. Sunday 2: Pour out some on the top liquid layer.
    – Heat a non-stick crepe pan. You may have to very lightly oil the pan before the very first one.
    – Pour 1/3 cup batter onto the crepe pan and swirl it around.
    – Cover and let cook undisturbed for 5 mins on medium heat.
    – Carefully peel off the pan with the help of a spatula.

NOTES, HINTS, TIPS:

  1. This has been inspired from from many sources: https://www.daringgourmet.com/authentic-injera-ethiopian-flatbread/ ; https://www.preservedgoods.com/post/ethiopian-injera .
  2. I have had tried various fermentation catalysts like yogurt, fenugreek seeds etc, but in this version I don’t use any.
  3. The fermented teff flour has a sweet nutty flavor, almost that of molasses. I was also reminded of a sweet aroma from my grandmother’s village kitchen, but couldn’t place my finger on quite what.
  4. Serve (at room temperature) with Ethiopian or Indian curries.

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