Peas parathas

There is no story behind this one, just a wickedly awesome recipe. We are apparently all out of words today. A dozen drafts have been written and summarily dismissed, and in the process this recipe has been languishing in the drafts folder for decades. Something as stellar as this paratha deserves a better write up, but maybe something with so much going for it can speak for itself.
I can't spin a yarn to save my life, but I can vouch for the utter harmony of the sweet peas and freshly scraped coconut merging with some hot green chilies, the lovely green hue intensified by the earthy coriander leaves and the pleasure of dipping a hot, butter-browned paratha in some cold, sweet dahi (yogurt) with the malai* strands intact. So, on to just one of the recipes that was sure to have launched some pot bellies in the household.

Green peas paratha


Stuffing

Green peas, 2 cups
Ginger, grated
Shallot, 1
Shredded Coconut, 1/2 cup
Green chillies, adjust according to the level of desired heat, chopped superfine
Fresh coriander leaves, chopped
Coriander powder
Cumin powder
Anaardana
Salt

Heat some oil in a kadai, add the shallot and fry it for a minute or so till it softens. Add the peas, ginger and cook till the peas go soft too. If you are using fresh peas, this might take longer than the frozen ones. Pull it off the heat, mix in the masalas and grind everything together. Do not add any water. Its ok if a couple of peas remain whole. Wring all the liquid out of the coconut and add it to the ground mixture. Throw in the coriander leaves and call it a day.
Well, actually no, make little stuffing balls, or not. If the stuffing is too loose, your parathas will be difficult to roll out. You could add in some mashed potato or paneer to remedy that.
Roll out your usual paratha dough and proceed to make parathas just so.

* It still mystifies me that many people find malai yucky, I, for one, used to scrape it of the bottom of the pan after my mom finished her nigthly ritual of boiling the milk one final time. I scoop it up and dunk it in my tea, spread it on a fresh roti with some sugar, and am generally just happy to eat it by the spoonfuls. If you have never had malai dahi, you just don't know what you are missing!

PS. On an unrelated note:

This post by Varsha really made me sad. Bloggers are a tightly knit community, food bloggers even more so. Who else but our fellow blogger would understand our insane desire to recreate easily acquired restaurant food at home, the painstaking effort that goes into clicking dinner while the the hungry husband/wife grumbles, the joy and fulfillment of an afternoon spend in the kitchen. We read each other, give feedback, offer tips and generally behave like a civilized, loving family. Accusations of plagiarism create serious rifts in this community. When it comes to food, its tricky to prove the accusation unless there is a direct word-to-word lift of the entire content. Surely, I'm not the first one to bake a cake, so my recipe of a cake would be, needless to say, filched from a cookbook, magazine, cooking show, an aunt or something. What makes it different would be an ingredient I added, which again could be an idea that many others have had as well, or it could be a completely copied recipe with my experience of making it. Where do we draw the line between inspired and outright copyright infringement? For anybody, with a little common sense, this line is clear. Original recipes are far and few in between, if you have one, by all means, protect it but don't claim anyone else posting about curry is bloody copying you! While the temptation to jump up and point fingers at anything vaguely resembling our intellectual property is understandably huge, lets just reign ourselves in, gets factual evidence and until then peacefully co-exist, shall we?

I have read Varsha's blog for a while now. She comes across as an enthusiastic and prolific blogger, with a tremendous portfolio of time-tested recipes. There is always a little story before the recipe, how it came her through her grandmother etc. She hardly ever claims to have invented the recipe so in my book the vitriol against her is simply uncalled for. Judging from the tone and number of comments on her blog, I'm not the only one who thinks so. My two paise.

Coconut Banana Pancakes

These pancakes would have had a serious identity crisis, if they had been around long enough to say c-r-i-s-i-s. Thankfully, eating at the speed of lightening is among my many talents! These breakfast treats were originally meant to be the luscious Bihari Malpua's. It all started when I read about Vikram's tryst with substandard Malpua's in Pune, and then his explanation on what the Malpua should taste like. The minute I read the description, I knew I had to have it.

Vikram had outlined a deceptively simple recipe which went..."Mix this-that, fry, dip in syrup, boom!" So humming to myself, thinking about rich syrupy Malpua's for breakfast, I set to work. Mixed the this and that, let it ferment for a bit, made the syrup, still humming tunelessly, and then when it came to the frying part...well, lets just say this, it wasn't pretty. They just didn't turn out like I had imagined. Soft in the middle, a little crunchy on the outside, dripping with syrup is what I wanted. Thats what it should have been, right? Well, wrong.

I'll spare you the details but I looked at my batter and didn't have the heart to throw it away. So when my cooking experiments gave me lemons, I made lemonade, errr...pancakes. And they were lip-smackingly delicious. I'm not kidding, the smacking noises woke the neighbours up, who, obviously thought the worst! :)



Coconut Banana Pancakes

1 cup flour
1/2 cup fresh grated coconut, (if you are using frozen coconut, thaw completely before adding to the batter)
1 ripe banana, mashed
1 tsp cardamom powder
1tsp star anise essence (you could use fennel seeds/saunf)
1/2 cup yogurt/buttermilk
3/4 cup milk
2 tsp sugar
1 tsp baking powder
1tsp baking soda
confectioners sugar, to dust

This is a pretty forgiving recipe. So adjust the proportions according to what looks right to you. The batter should be of pouring consistency, but not too thin. The proportions given here are not exact. Mix everything together till smooth, don't overmix or you will end up with tough pancakes. Let the batter rest for a while, about 10-15 mins. Go do some exercise or something. Seriously, leave it alone!
Then pull out your pancake griddle or plain ol' tawa. Pour a ladleful of batter on a hot griddle and let it cook on one side. Once you see bubbles form on the surface, flip it over and cook the other side. Dust with some sugar and serve with syrup or a drizzle of honey


The natural sweetness of the coconut and banana made the traditional maple syrup unnecessary. A light dusting of sugar and a spoonful of honey was all these pancakes needed. The fermentation made the pancaked super soft and fluffy and the cardamom and anise gave it the just the right amount of spice, kicking the pancakes into exotic territory.

Since the last one was hardly a recipe, these head over to join the party at Divya's too!

Spicy Eggs

Debu and I love this place in Manhattan! Its called Hummus and serves up (you guessed it!) hummus and the freshest pita bread. The menu has a total of 5 things on it, 3 of which are hummus with different toppings. And then there is Shakshuka, a heavenly blend of tomatoes, garlic, peppers and egg. Its piping hot, spicy and dunkable making it perfect food after a workout or while nursing a hangover.

The original version

Its a drive away, not a long one but a drive anyway, and there are days when I'm too lazy to look for the car keys, who I should mention, have a mind of their own and prefer hiding in tiny places to staying on a key hook. So I found an easier recipe in a cookbook I got recently. Its not perfect coz I hear the authentic version takes time to cook up and I need breakfast on the table like an hour ago! Its a hearty dish and a different take on a breakfast staple.

My version- bigger and badder. It can kick your version's ass to Russia!

Ingredients

1 shallot, sliced
2 garlic pods. peeled and chopped fine
1 tomato, diced
2 chili peppers
olive oil
basil leaves
salt and pepper to taste

Saute the shallots in the olive oil lightly. Throw in the garlic pods and chili peppers and saute for another minute. Put in the diced tomatoes. and cook a little bit. Add salt, pepper and any dried or fresh herbs you have on hand. Add a little bit of water, just 1 teaspoon or so. Don't make it too watery. If the tomatoes give off enough liquid to cook the eggs, don't bother adding water. Let the mixture cook. Crack two eggs in bowl and slide them one by one into the skillet. Don't stir it. Sprinkle some salt and pepper onto the egg yolks. Scatter the basil leaves on top. At this point if you have an oven proof skillet, slide it into a pre-heated oven and cook till egg whites are firm. If you don't have an oven just cover with a lid and cook on a really low flame till the whites are set and the yolks are slightly runny. I didn't have pasteurized eggs this time so I cooked the eggs completely through. Serve hot in the skillet with some crusty bread.

Carbs are so pretty...sigh!

Serving suggestion: Serve with a glass of freshly brewed mint iced tea.

Crunchy French Toast and Triple Decker Sandwich

My niece came to our place for a sleep over this weekend and I wanted to solidify my place as the cool aunt. So we watched Dora way past her bedtime, had cookies and lemonade in bed and slept late into the Saturday. Sometime during 2 in the morning, she started missing her mom and woke up howling, so I had to stay up for an hour comforting her. Man, toddlers are tough customers , you simply can't reason with them. It took a lot of cajoling, pleading and threatening to get her back to bed. She finally fell asleep out of sheer exhaustion. And the hubby and I heaved a huge sigh of relief that we don't have kids....yet :)


And when she woke up in the morning, she was all giggles and sunshine as if none of this ever happened. Anyway, I wanted to cook her special breakfast and I ended up making these crunchy french toasts that I remembered reading about on FoodMayhem. I made the hubby a sandwich because he doesn't like sweet so early in the morning! Weird guy!

Crunchy French Toast

2-3 pieces of bread, preferably old
2 eggs
2-3 tablespoons heavy cream/ milk
2 teaspoons of light brown sugar
2 drops of vanilla essence
1 pinch of cinnamon powder
1 handful of assorted nuts and granola
1 tablespoon of honey and more brown sugar

Beat the eggs is shallow pan with the cream, brown sugar, vanilla and cinnamon powder. Soak the bread in the eggs for 15-20 mins. Lay flat on a baking sheet.
Mix the assorted nuts together. I used almonds, pecans and walnuts because that's usually what I have have at home. You can use whatever mixture you like. I bet cashews would taste fantastic with this! Roughly chop the nuts and the granola and toss with honey and brown sugar. Spoon the mixture on top of the soaked bread. Bake in an 350 degree oven till the bread firms up and the top becomes golden. I topped this with homemade blueberry sauce. I just boiled together blueberries with sugar and water till it thickened and resembled a jelly. The toast was perfectly soft on the inside and the nutty topping was crunchy and yummy. This is definitely decadent enough to be Sunday brunch.



Triple Decker Sandwich

3 pieces of bread
1 egg
1 teaspoon coriander chutney
1 teaspoon ketchup
1 teaspoon hot sauce
1 teaspoon pepper jelly
1 slice of cheese
1 scoop of spicy mashed potato
butter

Beat the egg, season with salt and pepper and fry it on both sides and keep aside. Take one piece of bread, toast it lightly on both sides. This will be the middle part of the sandwich. Lay down a piece of bread, butter it, put a layer of pepper jelly, cheese and mashed potato. Top with hot sauce. Put the previously toasted bread slice on top. Then put some coriander chutney and fried egg. On the last slice smear some ketchup and hot sauce and lay on top of the egg. Toast it on both sides till you see the cheese melting. Press down slightly while toasting with the help on another pan. This is a ridiculously easy sandwich, almost everything you need is in the pantry and you can easily substitute whatever you don't have with other things. There are a lot of flavors and textures going on which makes it very filling.
The best part was the cooking time for both these things wasn't more than 20 mins, leaving me with plenty of time to watch more Dora with my niece. On the flipside though, I've become allergic to D..D..D..Dora song.