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Chris Hennes

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  1. Chris Hennes
    Fresh Cilantro and Yogurt Chutney (p. 307) Cilantro, chiles, and yogurt, basically. I've put it on a bunch of different dals (and the paneer above, plus just plain rice), it's a nice accent point.
  2. Chris Hennes
    Fresh Indian Cheese in a Butter-Tomato Sauce (p. 298) Some version of this dish exists at every US Indian restaurant I've ever eaten at, I think (though often it's the chicken version rather than the paneer). It's very rich, with quite a bit of butter and cream in it, so it's unusual for the dishes of this book. In some ways it's redolent of some Italian pasta dishes with their cream and tomato bases, but of course the added spices are pure India. It comes out very saucy, so I served it with quite a bit of rice. It was delicious.
  3. Chris Hennes
    She's got several recipes in here that are quite dill heavy, and my local Indian grocer sells the stuff in large bundles, so some region or other must make quite a bit of use of it.
  4. Chris Hennes
    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.
  5. Chris Hennes
    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.
  6. Chris Hennes
    @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...
  7. Chris Hennes
    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.
  8. Chris Hennes
    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.
  9. Chris Hennes
    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.
  10. Chris Hennes
    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.
  11. Chris Hennes
    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.
  12. Chris Hennes
    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.
  13. Chris Hennes
    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.
  14. Chris Hennes
    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.
  15. Chris Hennes
    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.
  16. Chris Hennes
    Yogurt Raita with Tomatoes, Shallots, and Cucumbers (p. 334) This is a very substantial raita, really nearly a salad in its own right.
  17. Chris Hennes
    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.
  18. Chris Hennes
    Cucumber Spears (p. 37) Cucumber halves sprinkled with cumin and chili powder and then topped with a tarka. A delicious and refreshing first course.
  19. Chris Hennes
    Nepalese "Pickled" Potatoes (p. 344) This potato salad is flavored predominantly with sesame paste and mustard oil, with chili powder, turmeric, green chilies, lemon juice, and cilantro rounding out the flavors. It looks more or less like a standard American-style potato salad, but tastes nothing like one (of course). I enjoyed the flavors, particularly the pungency of the mustard oil and the heat from the chilies.
  20. Chris Hennes
    Indian-Style Bean Sprouts with Onions, Ginger, and Garlic (p. 146) I don't normally think of bean sprouts as something you eat warm, so this dish was an unusual one for me. These are sprouted mung beans cooked in a simple style with onion, garlic, ginger, green chili, coriander, turmeric, and chili powder (a spice setup which describes nearly every dish in this book!). Topped with fresh tomatoes and cilantro.
  21. Chris Hennes
    Flattened Rice with Cauliflower and Peas (p. 202)
  22. Chris Hennes
    Simple Seasoned Yogurt, Telangana Style (p. 327) In this one you put the turmeric raw on the top of the yogurt and pour the hot tarka over it.
  23. Chris Hennes
    Stir-Fried Fresh Indian Cheese with Green Peppers (p. 294)
  24. Chris Hennes
    Simple Seasoned Yogurt, North Indian-Style (p. 326) This is just yogurt with salt and a bit of cumin and chili powder mixed in, plus some more of the spices sprinkled on top.
  25. Chris Hennes
    Flattened Rice with Potatoes (p. 199) One of several recipes for flattened rice, all of which are very fast to prepare so make ideal weeknight dinners. In this case you make a tarka and then toss cooked potato cubes into it before mixing with the pre-soaked flattened rice. Top with cilantro and lime. I had cooked the potatoes the day before, so it came together in about ten minutes.
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