Monday, July 6, 2009

Major kitchen upgrade & some Indian food

I can't seem to manage to take photos of any food (I guess we just eat it too fast)...  So instead, I will show you my very exciting new kitchen.  But I think to fully appreciate it, you have to know what my old kitchen looked like.   So here goes...

Old kitchen:
As you can see, the only counter space is on the little island there that we bought.  We had 3 burners on the stove (who has only 3 burners?).  The oven wasn't big enough to fit a large cookie sheet.  The refrigerator is 3/4 size.  And the sink is kind of small too.  But it worked.  And I did a lot of cooking anyway.

But now, I have this lovely kitchen. With a DISHWASHER, and a relative abundance of counter space, and a large sink, and an oven that could probably fit 4 big cookie sheets.  Plus many new gadgets, pots, knife block:

And so, what have I been up to in this new kitchen?  

Well last night I adapted a Manjula's Kitchen recipe to make my own low-fat vegan zucchini koftas.  (Her recipe is deep-fried and cooked with cabbage rather than zucchini.)  They were delicious.  I highly recommend them.

Here's how it works:
2 cups shredded zucchini
1 cup besan (chickpea/gram) flour
1 tbsp ww flour
2 tsp chopped cilantro
1 tsp shredded ginger
1 green chili pepper
1/2 tsp cumin seed
1 tsp salt

TO fry:
canola oil
1/2 tsp mustard seed
1 tbsp sesame seed

Set up your steaming basket, bring water to a boil.  THEN, mix kofta ingredients together to form a soft dough, and drop the dough into the steamer by the tablespoon-full.  (If you let the batter sit too long, the dough gets soggy and you will need to add more besan flour.)  Cover the pot and steam on medium-low heat for 15-20 minutes, or until a knife inserted into the dumpling comes clean.

Then remove dumplings from pot.  Heat canola oil for frying in a skillet.  Once hot, add the mustard and sesame seeds and stir fry for 30 seconds or so.  Add the kofta to the skillet.  Fry for a few minutes until golden.

3 medium tomatoes or 1 can 15 oz of tomatoes
1 tbsp or so of ginger (or 1/2 inch minced)
1 chili pepper
canola oil for frying
pinch asfetida (hing)
1 tsp cumin seed
1 tbsp besan/gram/chickpea flour
1 tbsp ground coriander
1/2 tsp turmeric
1/2 tsp paprika
2 tbsp (soy) yogurt
1/2 tsp salt
1 1/2 cups water
1 tsp sugar (if using unsweetened yogurt--soy yogurt is usually a bit sweet, so I omitted this)
2 tbsp cilantro chopped

NOTE: if you don't have asfetida, you could try to substitute 1-2 cloves of garlic and 1/2 an onion or so, panfried before adding the tomato mixture.  You may want to also slightly reduce the coriander in this case. 

In a blender, puree the tomato, ginger, and chili.  Heat oil and pan fry the asfetida, cumin, and besan for a minute or two, until fragrant and golden.  Add tomato mixture, coriander, turmeric, paprika, and cook until mixture reduces by half.  Add yogurt.  Cook another 2 minutes.  Add 1 1/2 cups of water, and salt.  Bring to a boil, reduce heat to medium/low, and cook for several minutes until thick and reduced.  Add sugar to taste.

Add kofta dumplings to the gravy and let simmer for 5 minutes.  Remove from heat.  Add cilantro.  Serve with yogurt and rice or chapati.  (We made chapati.)

And for dessert?  This low-fat chocolate beet cake, because we got beets in our farm share and neither Josh nor I are crazy for them.  This wasn't the best cake ever, but it hit the spot.  Next time I would either add more sugar or mix in some chocolate chips.  

1 comment:

jovaliquilts said...

Wow, looks like you even have a granite countertop! Must feel great to have so much space.

The kofta sound yummy, I've never tried to make them. As for beets, we just had some fabulous Ethiopian beets in NY and I plan to look for a recipe. If it works out, I'll post it.