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After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
Here's the link to her book at Eat Your Books.
Breakfast in India vs Breakfast in our homes outside India
My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian.
So here are some of the things I might make:
1. Poha as in mostly ‘kande pohe’.
2. Cheela/ Pudla
3. Masala toast
4. Indian Omelette
5. Handwo piece
7. Vaghareli rotli
8. Dhokla chutney
9. Idli sambhar
10. Leftover sabji
1. Kande Pohe:
The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time.
Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture.
You get several varieties in the market. I prefer the thick white variety.
1 cup dry poha per person
1 medium onion sliced
1/2 jalapeno deseeded
1 sprig curry leaves
2 small garlic cloves
1/4 t cumin seeds
1/8 t asafoetida
1/4 t turmeric
small handful of cilantro leaves
1T fresh grated coconut
2 T Peanut oil
salt to taste
sugar to taste
In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions.
Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside.
Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig.
Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance.
Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice.
Finger licking good!!
Now when I make this next I will post a picture.
Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal.
2. Cheela/ Pudla
These are essentially crepes but in the Indian style.
1/2 cup sieved garbanzo bean (Besan) flour.
Water to form a thin batter
1T plain yogurt
1/2 t ginger garlic paste
1/4 or less green chili crushed
2 t heated oil *
salt to taste
chopped cilantro (two sprigs)
some ‘masala’ from a readymade pickle
mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency.
Let the batter soak for about half an hour if possible.
On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy.
In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess!
3. Masala Toast :
1 slice of bread (your choice) toasted
1/2 small red onion minced
1 medium roma tomato diced (or whatever you have)
cilantro (few leaves)
1/8 t cumin (optional)
1/4 t chaat masala ( available in stores)
1 inch cube paneer
1 T peanut oil
pinch turmeric (optional)
Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it.
I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat.
By Lisa Shock
I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.
113 grams (1 stick) salted butter
26 grams toasted almond oil
200 grams sugar
6 grams vanilla extract
4 egg yolks
160 grams regular sour cream (do not use low fat or fat free)
50 grams almond meal
175 grams all-purpose flour
2 1/2 grams baking powder
2 1/2 grams baking soda
12 ounces (1 can) Solo Apricot Filling
Preheat the oven to 350°
Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
Nutrition (thanks MasterCook!)
324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium, 58g calcium
42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
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