Shortcut Panchamrut

 Panchamrut was a staple condiment with meals on religious days in our family. My memory of it goes back almost fifty years, to my grandmother's small flat in Matunga. The L-shaped kitchen was a busy hive where forth came the special foods that graced the altar and table. That food was first offered up to the gods for their blessings after which we sat down a once-a-year repast. Gleaming silver thalis were plated in a certain fashion. Salt, green chutney and panchamrut were placed on the left. They were followed by a raita. At the bottom of the thali, was a mound of rice, blanketed in toor dal varan and ghee. The top of the thali had silver vatis filled with sambare and shrikhand or some kind of sweet. The right side of the thali had two or three types of spiced vegetables. Fried bhajias and pooris were piled in the center. This was a ceremonial meal in so many respects. The idea of extended family dining together, the excitement of enjoying this special blessed meal and the sharing of our food heritage has stayed with me over the years. My grandparents and parents are no more. Their gift to me are the enduring memories of our Pathare Prabhu culture and the seminal traditions that bind us together.

Panchamrut literally means five blessed fruits. Tamarind juice and jaggery are boiled together with spices and dry fruits like cashews and almonds. In keeping with my children's allergies, I substitute only dates and raisins. The shortcut comes from the sweet chutney I always have in my fridge. A few spices, a short boil and this sweet and sour gem enhances any meal you have.

I serve this as part of our Ganesh Chaturthi thali. Watching the family scrape the panchamrut down to the dregs brings tears and joy. A tradition lives on for the next generation to relish. 

PANCHAMRUT

Serves 6

3/4 cup Tamarind Chutney (store bought or homemade)

1 tablespoon Vegetable Oil

2 dried Red Chiles

1 tablespoon toasted Sesame Seeds

6-8 Dates

1/3 cup Golden Raisins

A pinch of Kosher Salt.

Chop dates into small chunks.

Pound sesame seeds roughly.

Heat oil in a deep saucepan.

Add red chile to hot oil.

Add dates and raisins to oil. 

Pour the chutney into oil and stir well. 

Add sesame seeds as well.

Add 3-4 tablespoons of water to loosen the chutney.

Season with a pinch of salt.

Place the saucepan on top of a simmer plate so the bottom doesn't scorch.

Cook over low heat till chutney thickens. It should not be rummy, but thick enough to spoon onto a plate. 

Cool and keep aside. 

Use at room temperature.

It will keep refrigerated for a week. 

Ground Beef Pide

It has been a few months, yet my taste buds still yearn for the foods we ate in Turkey. To indulge myself I try this innovative pide recipe. Pide are boat shaped bread receptacles filled with spicy ground meat. My beef filling is liberally infused with baharat, a fragrant Turkish spice mix. We found some in this tiny spice shop in Antalya. This nondescript shop had the best selection of fresh spices. Much much better than anything from Istanbul's Spice Market. 

The dough is soft and yeasty. There is a technique to making these pide. Small discs of dough are filled with some spicy beef. The edges are crimped together into a half-moon shape. Dipped in molasses water and toasted sesame seeds, the parcels are flipped over. You then take a sharp knife and make a vertical slit. The edges are pressed outward into an oval shape. Sounds hard, but it really is pretty simple. A fast bake in a hot oven and you some delicious pide.

GROUND BEEF PIDE

Adapted from Chef Burcinarda

Serves 2-4

DOUGH

2 cups AP Flour

3/4 cup Warm Water

2 1/2 tablespoons Olive Oil

1 teaspoon soft Butter

1/2 teaspoon active dry Yeast

1/2 teaspoon Sugar

1/2 teaspoon Kosher Salt

FILLING

1/2-pound Ground Beef

2 tablespoons Baharat powder

1 teaspoon Chili Powder

1/2 teaspoon Kosher Salt

3 tablespoons toasted Sesame Seeds

1 tablespoon Molasses

1/2 cup Water

Parsley leaves

Mix all the ingredients for the filling in a bowl and keep aside.

Place flour, yeast, sugar and salt in a mixing bowl of a stand mixed.

Make a hole in the center and add warm water to the bowl. 

Cover bowl and leave for 5 minutes. 

Uncover and add oil and butter. 

Use a dough blade and knead dough on low for 3-5 minutes. 

Dust a counter with a little flour.

Place dough on counter and knead till smooth.

You should have a soft dough.

Divide dough into 6 equal parts.

Roll each part into a neat round. Place on a baking sheet. Cover with a tea towel and keep aside for 10 minutes.

Dust the counter with a little flour. 

Place one ball on to the flour. 

Flatten with your hands into a 4-5 inch disc.

Divide the meat filling into 6 portions.

Take one portion and place it in the center of the disc.

Bring the two ends of the disc together and pinch to close to form a crescent shape.

Repeat with other discs. 

Dissolve molasses and water in a bowl.

Place sesame seeds in a plate.

Heat oven to 400F/200C.

Line a sheet pan with a silicone mat or parchment paper.

Dip one crescent into the molasses and then into the sesame seeds. 

Place on the prepared sheet pan, the seeded side facing up. 

Repeat with other crescents. 

Take a sharp knife and make a vertical slit. 

With your fingers press the dough outwards to form an oval shape. Spread the meat filling all the way to the edges of the dough.

Repeat with other crescents. 

Bake for 20-25 minutes till breads are golden brown. 

Garnish with parsley and enjoy.

Peach Tomato Radish Salad Bowl

 

I’m not much a salad-for-lunch person. Give me something heartier. And yes it can be paired with a salad! Summer peaches, garden grown cherry tomatoes and a huge basil plant have me making this salad often. There are no precise amounts. If you love peaches, add as many as you want. If sweet cherry tomatoes are your Achilles heel, use those in abundance. Thinly sliced radishes, goat cheese, basil leaves, extra virgin olive oil and a thin stream of pomegranate molasses enhance the salad. For me, this salad is on repeat mode.

PEACH TOMATO RADISH SALAD BOWL

Serves 2

2-3 ripe Peaches

6-10 Cherry Tomatoes

3-4 red Radishes

1/2 cup Goat Cheese crumbles

1/2 cup Basil Leaves

Kosher Salt

Fresh ground Black Pepper

Extra virgin Olive Oil

Pomegranate Molasses 

Wash and dry peaches. Slice them thinly.

Cut cherry tomatoes in half.

Trim radishes and slice them very thin.

Arrange peaches, cherry tomatoes and radishes in a bowl.

Scatter goat cheese crumbles and basil leaves over the fruit.

Season with salt and pepper.

Drizzle olive oil and pomegranate molasses over salad. 

Toss and eat.

Not Quite Golden Diner Pancakes

The NYT article claims the lines are out the door at the Golden Diner for this breakfast treat. Since I have no intention of standing in line for them, I attempt a homemade version.

Many steps need to be worked through. Not my kind of morning rigor, but I endeavor. After reading the recipe a few times I am taken aback by the copious amounts of maple syrup and butter. This calls for some simplification.  Not small in size, they really turn out delicious, with a robust yeasty aroma and are immensely satisfying. Give them a whisk.

NOT QUITE GOLDEN DINER PANCAKES

Adapted from NYT Cooking

Serves 4

PANCAKES

2 1/4 teaspoons or 1 packet active dry Yeast

2 cups all purpose Flour

1 1/2 cups Buttermilk

1/4 cup Water

2 tablespoons Sugar

3/4 teaspoon Baking Soda

1/2 teaspoon Kosher Salt

2 Eggs

1/4 cup Vegetable Oil

SYRUP

2 tablespoons Butter

1/3 cup Honey

1/4 cup Maple Syrup

1 teaspoon Soy Sauce

Strawberries 

Blueberries

Start the pancakes an hour before you want to eat them.

In a large bowl whisk yeast with 1 cup flour. 

Heat buttermilk and water over low heat till lukewarm.

Pour buttermilk into the flour and whisk till smooth. 

Cover with plastic wrap and set aside for 1 hour to ferment.

Make the syrup by combining butter, honey, maple syrup and soy sauce in saucepan.

Heat syrup for 3 -5 minutes till butter has melted. Stir often.

Heat oven to 350F/180C.

Mix remaining 1 cup flour, sugar, baking soda and salt in a bowl.

In another bowl, break eggs and whisk. 

Add oil to eggs and whisk well.

Pour eggs into the fermented flour mix.

Add remaining flour mix in as well. 

Use a spatula to mix everything till there are no specks of flour to be seen. The batter will be lumpy.

Heat a 7inch nonstick skillet over medium heat. You will not be using any oil or butter so it is essential to use a nonstick skillet.

When it is hot pour 1/3 cup batter into the pan.

Let it cook for 2-3 minutes. Check the underside. It should be golden brown. Flip and cook the other side for 1-2 minutes. 

Take it off the pan and place on a baking sheet. 

Place the baking sheet in the oven. 

Repeat with the remaining batter, placing the pancakes on the baking sheet in the oven to keep them warm.

Serve 2 pancakes stacked on top of each other, bathed in the warm maple syrup with strawberries and blueberries.

Hariyali Paneer and Peas

My son has a penchant for paneer in spite of being lactose intolerant. I make some. He swallows a tablet and relishes it. 

I try something different. I have a bushel of mint leaves in my garden. A bunch of these leaves, a handful of cilantro, some fresh fenugreek leaves, green chiles and ginger garlic paste makes a zesty base for my subji. The end result is a verdant green accompaniment for dinner. 

HARIYALI PANEER AND PEAS

Serves 4

1 1/2 cups Paneer cubes

15-20 Mint leaves

1/2 cup Cilantro leaves

3 tablespoons fresh Fenugreek leaves OR 1 teaspoon Kasuri Methi

2 Green Chiles

1 teaspoon Ginger Paste

1 teaspoon Garlic Paste

3 tablespoons Vegetable Oil

1/2 teaspoon Cumin Seeds

1/2 teaspoon Turmeric Powder

1/2 teaspoon Coriander Powder

1/2 teaspoon Garam Masala

1 cup Peas

1/2 teaspoon Kosher Salt

Blend mint, cilantro, fenugreek, ginger and garlic paste with water till you have a smooth sauce. The sauce can be runny.

Heat oil in a saucepan.

When it shimmers, add cumin seeds, turmeric, coriander and garam masala to oil. Saute for 30 seconds. 

Pour the green sauce into the saucepan. Stir and cook sauce for a minute. 

Drop paneer cubes and peas into sauce.

Season with salt. 

Add a little water to the saucepan.

Cover and cook for 3-5 minutes. 

If you are going to make the paneer earlier, add a little water to the saucepan as you reheat the subji. This lets the paneer soften up.

Enjoy it hot with rice or roti.

Bulgogi Beef Fry

 

Korean style grilled beef is delicious. When the urge hits and you are far from your favorite restaurant, it is time to come up with an alternative.

Beef filet makes a good stir fry. I slice them thinly and marinate them for a short bit. The marinade is a blend of spring onions, garlic, soy sauce, sugar, sesame oil and toasted sesame seeds. A cast iron pan gives the meat a good sear. Steamed rice goes well with the charred meat. All in all, this recipe is a delicious substitute for the original. 

BULGOGI BEEF FRY

Serves 3-4

2  8oz Beef Tenderloins 

4 Spring Onions 

6 Garlic cloves

2 teaspoons light Soy Sauce

2 teaspoon Sugar

2 tablespoons Water

1 teaspoon Sriracha

1 tablespoon Sesame Oil

2 teaspoons toasted Sesame seeds

2 tablespoons Canola Oil

Cilantro Leaves

Slice the tenderloins thinly and place them in a nonreactive bowl. 

Blend spring onions, garlic, soy sauce, sugar water, Sriracha, sesame oil and seeds to a fairly smooth paste. 

Pour paste over beef and mix well. Cover and refrigerate for 1 hour. 

Heat a cast iron pan till screaming hot.

Pour oil into the pan and add the meat. Let meat sit undisturbed for 5 minutes. It will splatter and splutter. 

Stir fry meat till all the liquid has evaporated and the meat starts turning brown. 

Spoon meat onto a plate and garnish with cilantro leaves. 

Serve with hot steamed rice.

Lemon Blueberry Loaf

Gifting food is hard. But when you have a friend who will eat anything I give her, it is easy. Rosa appreciates and loves all kinds of food. So, when her birthday comes around, I don't have to go far...just to my kitchen!

My sis encourages me to bake a favorite lemon cake she makes. I turn it into a loaf. The yogurt-based loaf has an intense lemon flavor with both zest and lemon juice. I add fresh blueberries to her recipe. 

My gift is baked with love!

LEMON BLUEBERRY LOAF

Serves 3-4

1/2 cup Yogurt

1 scant cup sugar

3 Eggs

2 Lemons

1 1/2 cups AP Flour

2 teaspoons Baking Powder

1/2 teaspoon Kosher Salt

1/2 cup Vegetable Oil

1/2 cup fresh Blueberries

3/4 cup Confectioner's Sugar

Heat oven to 350F/175C.

Mix yogurt, sugar and eggs in a wide bowl.

Zest the lemons into the bowl. Keep lemons aside for syrup.

Add flour, baking powder and salt to bowl. Fold flour into the mix using a spatula.

Add oil to bowl. The oil will get incorporated into the batter as you lift and fold.

Add blueberries into batter, mixing them in gently.

Scrape batter into a buttered or oil sprayed loaf pan.

Thump the loaf pan a few times and bake for 55-65 minutes. Poke the center of the cake with a skewer. It should come out clean.

Invert loaf onto a wire rack. Cool for a few minutes.

Put confectioner's sugar into a bowl.

Juice the lemons into the sugar. Mix well. 

Spoon all the syrup onto warm loaf.

Let the loaf cool for a few minutes before you cut into it.

Enjoy!