Sandwich with Avocado

A great snack for long trips. Does not require cooking and takes no time to prepare. A healthy choice by consuming fresh vegetables. There no reason to regret it.

Ingredients:
For Avocado spread:
1 ripe avocado
1/4cup mint leaves
2 tbsp Greek yogurt
salt to taste
1 tsp white pepper
For assembling:
2 sets of sandwich bread
1/2 lb deli smoked turkey (anything of your choice)
1 lettuce leaves
1 tomato, sliced
1/4 medium zucchini / cucumber, sliced
1/2 cup broccoli sprouts
2 tbsp mustard sauce

Method:
1. For the spread, grind all the ingredients to paste in a food processor.

2. Set all the sliced vegetables and sauce ready and stack the bread by applying the avocado spread to the base of the bread.
3. Then arrange lettuce followed by few slices of tomatoes and zucchini, deli, avocado spread again and finally broccoli sprouts.

COOK'S FILE:
----------------------------------------------------------------------------------------
NOTE: You can choose any vegetable of your choice.

Hurmasice

Hurmasice a Bosnian dessert, shaped like a rectangular pastry soaked in a sugar syrup. This was the only recipe I could find online. The pastry batter is suppose to be firm, but mine turned out soft. I baked mine in a 9 inch pan and sliced it after it was baked. A simple recipe with juicy results.

Preparation time: 15 minutes
Baking time:20 minutes
Cooking time:20 minutes
Makes: 24

Ingredients:
200gm butter
2tbsp granulated sugar
200gm (7oz) creme fraiche
100ml oil
1 egg
2cups flour
2tsp baking powder
For the syrup:
1liter water
2-3cups sugar
1 tsp cardamom powder
24 walnuts, for garnish

Method:
1. Cream the butter and sugar together until light and fluffy.
2. Add creme fraiche,oil,egg and mix well.

3. Combine the flour and baking powder in a separate bowl. Then add it to the wet mix.
4. Pour the batter in a greased 11 inch baking pan. Bake for about 20 minutes at 300F or until it turn golden.

Hurmasice soaked in sugar syrup (Insert:After baking)

5. Meanwhile for the syrup, heat the water in a pan. Bring it to a boil and add the sugar. Combine until the sugar is well dissolved.

6. Remove the hurmasice from the oven and like it stand for 15 minutes. Then pour the warm sugar syrup over it. Let them soak in the syrup for atleast 1-2 hrs or overnight.
7. Serve them cold along with syrup and top with walnut.

COOK'S FILE:
-----------------------------------------------------------------------
NOTE: Make the syrup during the baking time. If not make it in advance and get it to a warm temperature. The syrup should be warm while pouring it on top of Hurmasice.
TIP: I prefer overnight in the refrigerator. They will be soaked in the syrup and plump.
GLOSSARY: Creme Fraiche, pronounced as Crem Fresh is a thinner version of sour cream. The closest substitue for 1 cup of creme fraiche would be 1 cup of whipping cream and 3tbsp of buttermilk. Whip both;cover and let it stand over night.

Baked Vazhaipoo Vadai

Dishes made out of banana flower is famous especially in Southern part of India. Its always better to choose a tender flower. To know if its tender or not, peel one or two bracts and check if the florets are pale pink or white.
Banana flower reminds me of artichoke,but the flower bracts are not edible like in artichoke. Its often avoided become of the amount of time spent in cleaning. But today, I was totally skeptical about frying them so I was all set to venture this dish by baking them. Here is my version of vazhaipoo vadi with kaal channa!!

Preparation time: 45 minutes
Cooking time: 20 minutes
Baking time: 15 minutes
Serves 4

Ingredients:
1 medium size banana flower
1/4cup buttermilk
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander seeds
3 cloves
3 cardamom (only the seeds)
2 tbsp oil
2 green chili
1 tbsp garlic chopped
1/4 cup coriander leaves
1 tsp turmeric powder
1 tsp chili powder
1 cup black chickpea (kaala channa), cooked and mashed
1/4 cup bread crumbs

Preparation:
Peeling Banana flower:
1.Remove the bracts(petals) one at a time.You will find a bunch of florets in between each bract, remove them till you reach the core. You will know its a core when you find it hard to peel.
2. Remove the round headed string which is in the middle of each floret and also the small plastic like outer white cover.
3. Soak all these florets in a bowl of buttermilk with enough water and chop along with the core into tiny bits.
For the masala:
1. Dry fry cumin seeds,fennel seeds,coriander seeds,clove and cardamom for 2-3 minutes .
2. Grind green chili,garlic,coriander leaves and the fried ingredients with little water to paste.

Method:
1. Heat oil in a wok and add chopped banana flower mix. Cook for about 10-15 minutes along with turmeric powder and chili powder.
2. Add the masala paste and cook for 5 minutes.

3.Add cooked kaala channa and cook for another 5 minutes and turn off the heat. The batter should be thick enough to shape them.
4. Divide the batter into equal medium size balls. Flatten each ball in between your palm and coat it with bread crumbs.
5. Bake them for 10 minutes and broil for 5 minutes at 350F.
6. Serve hot with mint or coconut chutney.
COOK'S FILE:
---------------------------------------------------------------------------------
VARIATION: You can substitute kaal channa with any other dal too.
NOTE: Your fingers will turn dark while peeling the banana flower. Apply oil and wash the hands with soap after you are done chopped them.

Rajma Masala

Rajma curry is a popular dish in Northern part of India especially Punjab. However it is not of Indian origin. It is native to Central Mexico and sailors carried these beans to Africa and Asia. These beans are high in protein and was a staple food of the tribes. They are also valuable source of minerals like iron.
Soaking the beans overnight is an healthy practice because it destroys lectin,a toxin and gives a buttery texture when pressure cooked. A thick and a dark gravy with perfectly cooked red beans will be an all time hit with chappati or steamed rice.

Preparation time:15 minutes
Cooking time: 30 minutes
Serves 4

Ingredients:
1 cup kidney beans, soaked in water over night
1/4 tsp turmeric powder
1/4 tsp cumin seeds
1/2 tsp fennel seeds
1'inch cardamom
3 cloves
3 cinnamon pods
1 tbsp oil
1/4 tsp cumin seeds
1 bay leaf
1 tbsp ginger,crushed
1/2 cup onions
1 cup tomato puree
1/2 tsp chili powder
salt to taste
1 tbsp butter
1/4 cup coriander leaves for garnish

Method:
1. Pressure cook the kidney beans along with 3 cups of water,turmeric and a pinch of salt for 3 whistles. It should be tender such that you will be able to mash it with a spoon.
2. Dry fry cumin seeds,fennel seeds, cardamom, clove and cinnamon pods for about 3 minutes. Grind it to powder.

3. In a wok heat oil and add cumin seeds and bay leaf. Saute for 2 minutes and add ginger and 1/4 cup of chopped onions. Fry till they turn golden. Don't over cook.
4. Then add tomato puree,chili powder and the grind powder. Cook till oil separates. This will take about 15-20 minutes on medium heat.
5. Add the cooked kidney beans along with 2 cup of water fin which it was cooked. Mash some rajma in the wok.
6. Cook for about 5 minutes. Turn off the heat and add butter.
7. Garnish with the rest of the chopped onions and coriander leaves.
8. Serve along with Chappati or Jeera Rice.

COOK'S FILE
-------------------------------------------------------------------------------------
NOTE1: I prefer to grind my spices to powder. If you don't, then skip the grinding part.
NOTE2: Rinse the rajma couple of times before soaking over night.
VARIATION: You can always substitute canned beans if you don't have the dry beans.
HINT: Adding butter just before serving wont hurt. It gives a wonderful aroma to the curry.

Ridge Gourd Chutney

Ingredients:
2 tsp coriander seeds
1/4 cup shallot, chopped
3 green chillies, chopped
2 cups tender ridge gourd, peeled and chopped
1 tbsp tamarind paste
Salt to taste

For tempering:
2 tbsp oil
1 tsp Urad dal
1 tsp mustard seeds
5 curry leaves
1 red chilli

Method:
1.Heat oil in a pan and add coriander seeds, shallots,chillies and ridge gourd. Fry until they are cooked. It takes about 5 to 10 minutes.

2. After its cooled, grind to paste.
3. For tempering, heat oil in a small pan and once its warm add all the tempering ingredients and garnish over the chutney. Serve as a side dish for idly, dosa or even steamed rice.