I've been deep in the madness place trying working on kitchen renovation stuff lately and haven't exactly been keeping up with the blog(s). I've hit a bit of a lull for the moment though and figured I really should write this up.

This recipe seemed a bit unusual, but it produced delicious results. I do feel that the soy sauce somewhat overpowered the curry powder though. Next time I think I'd try it with just half the quantity of soy sauce. The original recipe calls for 1/4 c., but I think 2 Tbsp. would be plenty!

Seitan Curry Pot Pie

Slightly adapted from Bon Appetit

Ingredients

• 1/4 c. unsalted butter
• 1 large onion, chopped
• 1 Granny Smith apple, chopped
• 1 delicata or 1 small butternut squash, peeled and cut into bite-sized pieces
• 3-4 carrots, peeled and cut into bite-sized pieces
• 1 small daikon or 6-7 red radishes, trimmed and cut into bite-sized pieces
• 1 medium or 2 small russet (or other floury) potatoes, cut into bite-sized pieces
• 250g cremini mushrooms, coarsely chopped
• 6-7 cloves garlic, sliced thin
• 1-2 bay leaves (optional)
• 1 Tbsp. ginger paste
• 2 Tbsp. Madras curry powder
• 2 Tbsp. flour
• 2 c. vegetable broth
• 3 Tbsp. cornstarch
• 2 Tbsp. light soy sauce
• 450g seitan, cut into bite-sized pieces
• 1/4 c. chopped fresh cilantro (optional)
• 400g puff pastry
• 1 egg, lightly beaten

Directions

1. Melt butter over medium heat in a 12" braising pan or shallow pot.
2. Add onion and apple and cook for 8-10 minutes.
3. Add squash, carrots, radish, potato, mushrooms, garlic, and bay leaves (if using) and cook for another 12-15 minutes.
4. Add ginger, curry powder, and flour and cook for another 1-2 minutes.
5. Whisk cornstarch into broth until smooth.
6. Add broth mixture to vegetable mixture.
7. Stir in soy sauce.
8. Bring to a simmer and cook, stirring frequently until thickened.
9. Add seitan and cilantro and mix well.
10. Set aside to cool for 20-30 minutes.
11. Preheat oven to 220°C (425°F).
12. Roll out pastry to slightly larger dimensions than the pot.
13. Place the pastry over the pot with ~2cm overhang on all sides.
14. Seal the edges and brush with egg.
15. Cut a few slits in the pastry and transfer the whole assembly to the hot oven.
16. Bake at 220°C (425°F) for 18-22 minutes.
17. Reduce temperature to 180°C (350°F) and bake for another 30-45 minutes.

This was a big hit and came together pretty easily, despite symbol and I both being zombies. The Kidlet said that it was "the best dessert she'd ever had" and was a "super favourite". The use of sourdough starter makes the top a bit more "breadlike" than the biscuit- or cake-like styles common in cobblers, but I like that.

The original recipe just calls for "fresh fruit". We're much more likely to have frozen on hand and I've adjusted the recipe accordingly; if using fresh, bring the syrup to a boil, boil for one minute, then stir in the fruit and remove from the heat immediately, instead of boiling the fruit in the syrup for a while.

We were almost out of frozen peaches, so it was 90% blueberries and strawberries. The Kidlet ended up with one of the peach slices and said she didn't like it, which was a surprise given how many peach smoothies she eats (the reason we were almost out in the first place). symbol generally prefers it with berries rather than stonefruit anyways, so we'll probably just make it without the peaches next time.

Sourdough Fruit Cobbler

Slightly adapted from Cultures for Health

Ingredients

• ⅔ C + 1 Tbsp sugar, divided
• 1 Tbsp corn starch
• 1 C water
• 3-4 C frozen berries
• 1 Tbsp butter cut into small chunks
• 1 C all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 3 Tbsp cold butter
• ½ C milk
• ½ C sourdough starter
• ½ tsp mixed spice, ground cinnamon, or pumpkin pie spice
• ⅛-¼ tsp ground cinnamon

Directions

1. Preheat oven to 400°F.
2. In a small saucepan, mix ⅔C sugar with corn starch.
3. Gradually stir in water.
4. Bring to a boil. Once boiling, immediately add the fruit -- it will stop boiling.
5. Return to a boil and let boil for one minute. Remove from heat and transfer to an 8" deep baking dish or casserole dish.
6. Scatter the 1 Tbsp of butter and mixed spice overtop.
7. Measure flour into a bowl. Sift in baking powder, salt, and remaining 1 Tbsp sugar.
8. Cut in butter until it looks like meal.
9. Stir in milk, starter, and cinnamon.
10. Gently drop by spoonfuls into the fruit mixture -- it will float, but only just.
11. Bake for 25-30 minutes.
12. Serve with whipped cream, ice cream, or similar.

Navratan Korma (Nine-Jeweled Korma)

I love kormas! I've had many renditions of navratan korma from various Indian restaurants in the area. It's always delicious and creamy and luxurious. Iyer's version is just as rich and wonderful as the restaurant curries I've had -- perhaps a little leaner without quite so much ghee and a little sweeter (from the raisins). I enjoyed the inclusion of paneer as well, although I would be tempted to double the quantity next time!

This is meant to be a nine-vegetable korma that, according to the recipe as written, inclues cauliflower, peas, green beans, yard-long beans, bottle gourd squash, carrot, potato, bell pepper, and paneer. (Paneer is not a vegetable, I know, but it's the ninth chunky component you'll find mingling in the sauce.) I made a few substitutions for mine. I didn't have any yard-long beans on hand, so I doubled the quantity of green beans instead. I also substituted a yellow summer squash/zucchini for the bottle gourd squash. Both of these substitutions worked quite well and I still got a lovely, bright, colourful mix in the pot.

Navratan Korma

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/2 c. cut up cauliflower florets (1cm pieces)
• 1/4 c. frozen green peas
• 1/4 c. cut up green beans (1cm pieces)
• 1/4 c. cut up yard-long beans (1cm pieces)
• 1/4 c. cut up bottle gourd squash or yellow summer squash/zucchini (1cm cubes)
• 1 carrot, cut into 1cm cubes
• 1 russet (or other floury) potato, but into 1cm cubes
• 1 bell pepper, cut into 1cm pieces
• 2 Tbsp. ghee
• 1 small red onion, chopped
• 1/4 c. raw cashews
• 1/4 c. sultanas
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 1/4 tsp. whole cloves
• 1/4 tsp. cardamom seeds (from green pods)
• 1-2 (Indian) bay leaves
• 1 Tbsp. tomato paste
• 1 tsp. coarse sea salt
• 1/2 tsp. cayenne powder
• 1/4 tsp. ground turmeric
• 1/2 tsp. Punjabi garam masala
• 100-200g paneer, cubed and pan-fried
• 2 Tbsp. chopped fresh cilantro

Directions

1. Combine cauliflower, peas, green beans, yard-long beans, squash, carrot, potato, and bell pepper in a pot and cover with water.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium and cook, uncovered, stirring occasionally, for 5 minutes.
4. Remove from heat and drain reserving vegetable cooking water.
5. Melt ghee over medium heat.
6. Add onion, cashews, sultanas, ginger paste, garlic paste, cloves, cardamom, and bay leaves, reduce heat to medium-low, cover, and cook, stirring occasionally, for 10-12 minutes.
7. Add 1/2 c. of the reserved vegetable cooking water and deglaze the pan.
8. Add tomato paste, salt, cayenne, turmeric, and garam masala and remove from heat.
9. Using an upright or immersion blender, purée the sauce mixture.
10. Add up to an additional 1 1/2 c. of the vegetable cooking water to achieve the desired consistency and volume.
11. Combine sauce, paneer, and cooked vegetables and cook over medium heat, stirring occasionally, for 5-8 minutes.
12. Sprinkle with cilantro and serve.

Keerai Molaghutal (Palghat Spinach)

I made this as a quick accompaniment to a pot of bisi bele bhaat the other day. It doesn't quite make for a complete meal when you combine the two, but it comes a lot closer. The bisi bele bhaat brings a lot of starch and a small amount of protein to the party while the keerai molaghutal is predominantly veg but also contributes a small additional amount of protein thanks to the split peas and lentils.

Keerai Molaghutal served alongside brown rice bisi bele bhaat.

Keerai Molaghutal

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/4 c. + 1 Tbsp. skinned split pigeon peas, divided
• 2 c. water, divided
• 450g frozen chopped spinach and/or kale
• 2 Tbsp. skinned split black lentils (urad dal/skinned split mapte beans), divided
• 1 tsp. coriander seeds
• 1 tsp. fenugreek seeds
• 5 dried red Thai, cayenne, or arbol chilies, stems removed, divided
• 2 Tbsp. canola (or other neutral) oil, divided
• 1/2 c. shredded fresh coconut or 1/4 c. dried unsweetened coconut, reconstituted¹
• 1 tsp. mustard seeds
• 1 tsp. coarse sea salt

Directions

1. Rinse 1/4 c. of the pigeon pease very well. (Keep the remaining 1 Tbsp. of pigeon peas dry!)
2. Add rinsed pigeon peas and 1 c. of the water to a pot and bring to a boil, uncovered, over medium-high heat.
3. Skim any foam that forms, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peas are tender (~20 minutes).
4. Meanwhile, combine remaining 1 Tbsp. of the pigeon peas, 1 Tbsp. of the lentils, coriander seeds, fenugreek seeds, 3 of the chilies, and 1/2 tsp. of the canola oil and mix to coat all the spices and legumes with oil.
5. Heat dry pan over medium-high heat.
6. Add the oil-coated legume-spice blend and cook until chilies blacken slightly (2-3 minutes).
7. Transfer toasted spice mixture to blender jar.
8. Add coconut to blender jar.
9. Once pigeon peas are tender, add cooked peas and any residual cooking water to blender jar as well.
10. Blend until a thick, somewhat gritty paste is formed.
11. Heat remaining 5 1/2 tsp. of oil in the now empty pan over medium-high heat.
12. Add mustard seeds, cover, and cook until mustard seeds have stopped popping (30-60 seconds).
13. Add remaining 1 Tbsp. of lentils and remaining 2 chilies and stir-fry until the lentils are golden-brown (~20 seconds).
14. Immediately add spinach, salt, and coconut paste.
15. Pour remaining 1 c. of water into the blender jar and swish it around to rinse out the jar. Add this to the pan.
16. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 8-10 minutes.

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¹ To reconstitute: Combine dried coconut with and equal volume of boiling water and allow to soak for 15-20 minutes. ^Back

Bisi Bele Bhaat (Lentil-Rice Casserole)

I love this rice! The onion-spice blend that goes into it is divine. The combination of sambhar masala and garam masala along with the sweet and sour notes of sugar and tamarind make for an incredibly delicious flavour extravaganza in every bite. Iyer's recipe is written for white rice cooked on the stove, but I've adapted it here for brown rice cooked in the InstantPot. If you're making yours on the stove, you'll need to add considerably more water. And, if using white rice, you'll need to start the peas cooking fist and add the rice to the pot once they're par-cooked.

Bisi bele bhaat served alongside keerai molaghutal.

Bisi Bele Bhaat

Adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. long-grain brown rice
• 1/4 c. skinned split pigeon peas
• 1 3/4 c. water
• 3 Tbsp. ghee
• 1 tsp. mustard seeds
• 1 Tbsp. yellow split peas
• 1 Tbsp. skinned split black lentils (urad dal/skinned split mapte beans)
• 1 onion, chopped
• 2 Tbsp. sugar
• 1 tsp. coarse sea salt
• 2 tsp. sambhar masala
• 1 tsp. Punjabi or Maharashtrian garam masala
• 1 tsp. tamarind concentrate
• 1/2 tsp. ground turmeric
• 4-6 fresh green Thai chilies, minced
• 1/4 c. chopped fresh cilantro
• 2-3 Tbsp. ghee, to serve (optional)
• 2 c. unflavoured croutons¹

Directions

1. Rinse rice and pigeon peas.
2. Place rice, pigeon peas, and water in InstantPot and set for 18 minutes at high pressure.
3. Meanwhile, heat ghee over medium-high heat.
4. Add mustard seeds, cover, and cook until seeds stop popping (30-60 seconds).
5. Add split peas and lentils and stir-fry until golden-brown (~20 seconds).
6. And onion and stir-fry until well-browned (5-6 minutes).
7. Add sugar, salt, sambhar masala, garam masala, tamarind, turmeric, and chilies, stir once or twice and remove from heat.
8. Once InstantPot has finished cook cycle, allow for 10 minutes of natural pressure release before manually releasing the rest of the pressure and fluffing the rice.
9. Stir the onion-spice mixture into the rice.
10. Stir in the cilantro and add the extra ghee (if using).
11. Serve topped with croutons.

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Variations

Vegan Version

Ingredients

• 1 c. long-grain brown rice
• 1/4 c. skinned split pigeon peas
• 1 3/4 c. water
• 3 Tbsp. canola (or other neutral) oil or vegetable ghee
• 1 tsp. mustard seeds
• 1 Tbsp. yellow split peas
• 1 Tbsp. skinned split black lentils (urad dal/skinned split mapte beans)
• 1 onion, chopped
• 2 Tbsp. beet or unrefined cane sugar
• 1 tsp. coarse sea salt
• 2 tsp. sambhar masala
• 1 tsp. Punjabi or Maharashtrian garam masala
• 1 tsp. tamarind concentrate
• 1/2 tsp. ground turmeric
• 4-6 fresh green Thai chilies, minced
• 1/4 c. chopped fresh cilantro
• 2-3 Tbsp. vegetable ghee, to serve (optional)
• 2 c. unflavoured croutons¹

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¹ You can make croutons by chopping (preferably stale) bread into 1cm cubes, tossing it with oil, and baking or stir-frying until crisp. You'll need 3-4 slices of bread and ~1/4 c. of oil to make 2 c. of croutons. ^Back

Apparently the secret to really good, crispy sweet potato wedges is soaking them before cooking. The author claims that this removes excess starch, but then proceeds to add cornstarch to the wedges before baking so... I'm not entirely sure what's going on there. But I can't argue with the results! I am extremely pleased with how these came out. I am also completely in love with the avocado aioli that goes with them. It is delicious and completely addictive!

Sweet Potato Wedges with Avocado Aioli

Slightly adapted from Cafe Delites

Ingredients

Sweet Potato Wedges

• 2 large sweet potatoes, cut into wedges
• 2 Tbsp. corn starch (cornflour)
• 2 Tbsp. canola (or other neutral) oil
• 2 tsp. sweet paprika
• 2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. cayenne powder
• 1/2 tsp. hot paprika (optional)
• 1/4 tsp. black peppercorns, ground
• 1 tsp. dried thyme
• 1/2 tsp. dried rosemary
• 1 Tbsp. chopped fresh parsley
• salt, to taste (only after baking)

Avocado Aioli

• 1 large avocado
• 2 Tbsp. mayonnaise
• 2-4 cloves garlic, minced
• 1 Tbsp. lemon juice
• salt, to taste

Directions

Sweet Potato Wedges

1. Submerge the wedges in cold water and leave to soak for at least an hour.
2. Place oven rack in upper position and preheat oven to 220°C (425°F).
3. Lightly brush baking sheet(s) with oil and place in oven to preheat.
4. Drain wedges and pat them dry.
5. Toss wedges with corn starch to coat.
6. Drizzle with oil.
7. Toss with seasonings. Do not add any salt!
8. Carefully remove preheated baking sheet(s) from oven and place seasoned wedges on in single layer.
9. Bake at 220°C (425°F) for 10-15 minutes.
10. Flip wedges and bake for another 5-10 minutes.
11. Allow wedges to sit in turned off oven with door slightly ajar for 5 minutes before serving.
12. Season with salt to taste and serve with avocado aioli.

Avocado Ailoi

1. Peel and mash the avocado.
2. Add mayo, garlic, and lemon juice and mix well.
3. Season to taste.

Mooli Raita (Radish Raita)

I wanted a raita to go with the potato curry I made the other day. It was tempting to go with the familiar cucumber raita, but I decided to opt for something a little different and give a radish raita a try. Ideally this would be made with daikon radish, but other radishes if you don't happen to have any daikon to hand. I used small red radishes. They imparted a pretty pinkish hue to the yogurt.

Mooli Raita in small dish along side aloo masoor dal and vegetable-stuffed paratha.

Mooli Raita

Slighlty adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. plain yogurt
• 1/4 tsp. coarse sea salt
• 1/2 c. grated radish, daikon or other radish of your choice
• 1 Tbsp. canola (or other neutral) oil
• 1/2 tsp. mustard seeds
• 1 Tbsp. chopped fresh cilantro
• 5 fresh curry leaves

Directions

1. Combine yogurt, salt, and radish and mix well.
2. Heat oil over medium-high heat.
3. Add mustard seeds, cover, and cook until seeds stop popping (30-60 seconds).
4. Remove from heat and add cilantro and curry leaves.
5. Pour oil mixture into yogurt and mix well.