Baba Ghanoush

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Baba Ghanoush

  • Kenji Lopez-Alt’s recipe
  • 2 pounds Italian eggplants
  • 3 minced cloves of garlic
  • 2 tbsp lemon juice
  • 6 tbsp tahini (as per taste?) 
  • Olive oil, parsley, paprika
  • Broil eggplants until no resistance to toothpick, up to 1 hour
  • Remove skin, transfer flesh to salad spinner to remove water, increase flavor
  • Garlic and lemon juice + above to blender
  • Add Tahini, Emulsify with olive oil

Hummus

Standard
  • Soak can of Chickpeas in scalding hot water
  • Grind 3 large Garlic cloves to a paste
  • Grind Chickpeas to a chunky paste
  • Add 2 heaped tablespoons Tahini, ~50ml Lime juice, Olive oil and Garlic paste. Grind again
  • Optional: Add Garam Masala
  • Add a small amount of water, <100ml and grind to a Hummus consistency
  • Taste. Add more Lime (tanginess), Garlic (garlickiness) or Tahini (Rich Creaminess) depending on personal taste.
  • Coat with olive oil during storage to prevent water evaporation

Veg Pulao

Standard
  • Soak 2 glasses of Basmati Rice in 2 glasses of hot water.
  • Pressure cooker vessel
  • 2 Cardamom, 4 Cloves, 4 Cinnamon sticks broken into smaller pieces, 2 dried Bayleaf
  • Brown above in 6 spoons of oil until cardamom swells
  • Onions sliced (not diced) into thin long pieces. Add to oil. Don’t let them burn.
  • Add 6 green Chillies cut lengthwise in half.
  • Cook Onions down until they’re no longer sweet and lose color.
  • Add a heaped tablespoon of Ginger Garlic paste at this point
  • Cut Green Beans, diced Mushrooms, Potato and a teensy Tomato. Also half a bunch of Mint leaves. In that sequence
  • Add salt and let vegetables cook while releasing water.
  • Once they cook down, add the water and the rice
  • Add a can of Coconut milk, measuring the amount with the glass used for rice.
  • Add (4 – volume of liquid used already) glasses of water.
  • Heaped teaspoon of Garam Masala.
  • Enough salt that the liquid tastes slightly salty
  • Rest of the mint leaves
  • Pressure cook for 2 whistles
  • Wait 30 minutes.
  • Makes 6-7 servings.

Aubade

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Trigger warning – Possible snob alert.

Eldric at Aubade serves Vancouver’s best coffee hands down. To begin with, Aubade shares space with an antiques store as well as a barber shop in the back. Think of the cafe with the most eclectic tastes you have ever been in, and multiply that by 10. The menu itself is short and simple. Aeropresses and Espressos, the latter served black and white.

Sydnie had the Colombian Daniel Sanchez on the aeropress, while I went for the latte made with Gesha roasted by 32lakes. Surprisingly, the aeropress was more expensive than the Gesha!

Eldric’s attention to detail and thought going into each drink is unparalleled. Every aeropress drink of his is a controlled mix of 3 consecutive infusions of a batch of the freshly ground coffee. The first and second infusions contain most of the acids and the caffeine while the third provides the body of the drink. The optimization of the infusions is based on the taste his palate perceives, but he’s looking to quantify the acidity/caffeine content (On the lookout for engineers and scientists to do collaborative work with him).

After my first sip of the latte, I was a convert to the church of vegan milk. I was expecting a regular latte, but instead got one made with steamed milk of rice, coconut and buckwheat. It was sweet, rich and full while still letting the flavor notes from the espresso come through. Best drink ever.

Paneer Bhurji

Standard
  • 1 large onion
  • 4 chillis
  • 2 tomatoes
  • Cook down tomatoes until it forms a gravy
  • Salt, Kaaram, Turmeric
  • Grate a half slab of paneer
  • 1/4 glass water
  • 1/4 glass milk (more milk than water)
  • Not too thick, as the curry solidifies further when it cools down
  • Good with roti. This recipe makes 3 servings 🙂

Chicken korma

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Apologies, the recipe segues between Telugu and English

  • Cardamom, chekka in oil
  • Onions, not too many. 2-3 green chilies
  • Ginger garlic paste 1 teaspoon (Heaped)
  • Tomato in pieces
  • Chicken, Salt – 1.5 tsp, Karam – 2 tsp
  • Masala – 2 Cardamom, 5 Lavangalu 5, 2 Chekka, 4 Vellulli, 4 Jeedipappu, 0.5 tsp Jeelakarra
  • Then add Kobbari 3-4 spoons
  • Water added slowly to make a paste
  • Perugu – 1 garita
  • 2 glasses water
  • Salt as per taste
  • Garnish with coriander

Is much amaze really.

 

Idlis and Dosas in Vancouver – Update

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Mum got me this 750W grinder from India, which for me was christmas come early. You see a grinder, I see Idlis and Dosas. It turns out this grinder is available on Amazon Canada too.

It certainly didn’t disappoint as mum treated me to dosas and idlis that tasted better than any I had before (she suspects it was possibly related to living in Vancouver rather than anything else). A recipe for the batter will come up soon! No more 6$ batter from Thurga that is barely enough fo 2 meals.

Idli and Dosa adventures in Vancouver

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For the uninitiated, Idli and Dosa are as essential to a south Indian breakfast, as eggs and crispy bacon are to an English one. They’re made out of a fermented batter of ground rice and black lentils. It’s amazing how the same batter makes Idlis – steamed and fluffy as well as crepe-like Dosas – pan fried and crisp.

After being brought up on a breakfast diet of Idlis and Dosas, I’ve  surprisingly never craved a good south Indian breakfast the five years I spent in Bombay. The much maligned Poha being a reasonable Maharastrian stand-in. Let it be know that it takes a separation of 12,238km to get me to crave a good south indian breakfast.

How do you satisfy these cravings in Vancouver?

Vancouver is not the bay area. You throw a stone in a random direction in the latter, and it’ll fall on a Telugu speaking software professional. Result – A branch of Sarvana Bhavan that flourishes, while the Vancouver branch recently folded. There’s alternatives though. Friends of mine swear by house of dosas, and I agree. At the corner of Kingsway and Fraser, there’s a little piece of the southern Indian subcontinent soul.

I’m a grad student, and don’t have the money or the time to make trips as frequently as I’d like to. There began my search for the easiest way to make dosas right at home. MTR sells instant dosa mixes, which should be your last resort. Little birdy whispered of this place called Thurga at 43rd and Fraser that was the only South Indian store in the lower mainland. It was actually Srilankan, but it didn’t disappoint. I could get plastic tubs of dosa batter! It took a while to get convex dosas, but it was totally worth it. At 6$ for a 750ml of dosa batter, it’s a steal. And crack an egg on top of dosa batter on a frying pan and it’s a well balanced breakfast! [Random segue to 4AM Egg Dosas at Maddu mess before a good day’s sleep in Bombay]

Now that I had access to dosa batter, could I go a step lower and make my own batter? Well, so I went to Thurga and asked the store owner the recipe for Idli/Dosa batter and the ingredients I needed to buy. The lady behind the counter seemed really happy to help, and the batter’s now fermenting. I hope the temperature in the house is conducive for yeast growth. I’ll post updates on how the batter’s doing.