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
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.