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Chris Hennes

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  1. Cooking with Madhur Jaffrey's Vegetarian India

    Spinach with Dill (p. 110) The truth is that I love spinach in pretty much all its guises, but the various Indian spinach dishes are unquestionably my favorites and this one is no exception. It's got a lot of dill and onion in it, plus some fresh tomato added at the end of cooking. The usual spice mixture applies, of course! This one is also pretty heavy on the garlic.
  2. Cooking with Madhur Jaffrey's Vegetarian India

    Whole Mung Bean Pancakes (p. 250) These pancakes are made from a batter of soaked, but uncooked, mung beans that are pureed in a blender along with a few spices. They are relatively neutral in flavor, so the book actually uses them as a base for several other variants on the theme. This is just the plain version, served with a spinach dish, rice, and a raita.
  3. @Anna N -- near as I can tell the rye levain is invincible. I've stopped feeding it mid-week, I just refrigerate until Thursday evening, take it out, then feed the amount I need Friday night and refrigerate the remainder until the next week. The wheat is a bit more finicky, I feed it mid-week as well, but it's still pretty robust. ETA: As I reread I realize that post was not exactly clear. Here's what I do: Friday night: feed the levain in two parts, one for maintenance and one for what I'm using to bake the next day. Refrigerate the mainenance portion. The following Thursday (six days later): take the maintenance portion out of the refrigerator, but don't feed it, just bring it to room temp. The next day, Friday: Repeat the previous Friday...
  4. English Muffins (p. 4•46) This is one of the more complicated recipes in the book, requiring both a stiff levain and a poolish, plus an overnight cold retardation stage. They are then cooked on a griddle. All that work pays off, however, taking a simple set of ingredients and squeezing every last bit of flavor out of them.
  5. Jewish Corn Rye (Kornbroyt) (p. 4•372) @Kerry Beal has raved about this one up-topic a few times, and with good reason. This is, for me, the quintessential rye sandwich bread. It's got terrific flavor from a large quantity of rye levain as well as caraway seeds. It also looks great (in my opinion) -- this is the first time I've used the starch slurry technique, and it's like magic. There's no visual evidence of the slurry's use, but those seeds on the top are stuck on perfectly firmly, with no tendency to fall off.
  6. Cooking with Madhur Jaffrey's Vegetarian India

    It's probably in 2/3 to 3/4 of the recipes. I've made some of these same recipes without it and they are still delicious, but its flavor is certainly present when you include it. So there's nothing wrong with omitting it, but when you get it you should make the dish again to see what changes.
  7. Cooking with Madhur Jaffrey's Vegetarian India

    Chickpea Flour and Tomato Pancakes (p. 248) These chunky pancakes were delicious, plain or dipped in the night's dal. They require a couple of hours of lead time so they are only a weekend dish for me, but they're not hard to make. You make a chickpea flour batter with turmeric, chili powder, asafetida, and garam masala and let it sit for two hours. Then stir in chopped onion, green chili, and tomato. Fry them in a bit of oil and serve immediately.
  8. Cooking with Madhur Jaffrey's Vegetarian India

    South Indian Dal with Vegetables (p. 166) Like many of her dal dishes, as written this one comes out quite thin -- in this case I left it as is and served it with some pancakes. For vegetables it's got yellow squash, green beans, and tomato, and the lentils are toovar dal. The spice mixture is fairly complex this time around and includes sambar powder, fenugreek seeds, turmeric, onion, asafetida, mustard seeds, dried chiles, and curry leaves.
  9. German Sunflower Seed Rye Bread (p. 4•402) This is a quite compact loaf, but not as dense as I expected based on the writeup. It's made with a very high percentage of rye levain, plus some rye flour and a small amount of wheat flour. The sunflower seeds are toasted and soaked before including, plus some extra sprinkled on top. A starch slurry would have helped a lot there, the seeds didn't want to stick to the top, they come off too easily. The taste and texture are quite good, though it's a bit of an odd-shaped loaf because it's so short.
  10. Cooking with Madhur Jaffrey's Vegetarian India

    Oh, sorry to be cavalier with the term here. No actual dal were harmed in the making of this dish, it uses only whole moong and masoor lentils.
  11. Cooking with Madhur Jaffrey's Vegetarian India

    Whole Moong and Masoor Cooked with Meat Seasonings (p. 149) The dal here are cooked with cinnamon, bay, and cardamom. Then a sauce of onion, ginger, garlic, tomato puree, coriander, cumin, turmeric, chili powder, and garam masala is added before serving.
  12. Cooking with Madhur Jaffrey's Vegetarian India

    Salad with Indian Style Bean Sprouts (p. 342) When I read the recipe before making it I was somehow left with the impression that the bean sprouts made up a substantial portion of the salad, but in reality they play a bit part. This is really a cucumber salad with tomatoes and mung bean sprouts added. Obviously you could make it with whatever proportions suited your taste, but I simply made it as written.
  13. Cooking with Madhur Jaffrey's Vegetarian India

    Yogurt Raita with Tomatoes, Shallots, and Cucumbers (p. 334) This is a very substantial raita, really nearly a salad in its own right.
  14. Cooking with Madhur Jaffrey's Vegetarian India

    Flattened Rice with Tomatoes (p. 205) This reminded me a bit of a Mexican style of serving rice: it's not terribly strongly flavored so the pops of tomato predominate, with a relatively subtle spice blend. Tomatoes are out of season here right now so I used canned since they get cooked anyway, but I think fresh would be better.
  15. Cooking with Madhur Jaffrey's Vegetarian India

    Cucumber Spears (p. 37) Cucumber halves sprinkled with cumin and chili powder and then topped with a tarka. A delicious and refreshing first course.
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