Author Archives: Margaret Christo

French Green Lentil Soup

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Lentil Soup4

French Green Lentils (Lentilles du Puy) were originally grown in the volcanic soils near Puy in France but now they are also grown in North America and Italy. Green lentils don’t turn mushy and hold their shape well after cooking so they are especially good in salads. They are said to have top fiber content compared to other lentils.

I found a packet of organic green lentils at Whole Foods and could not resist trying them out in this lentil soup. I followed the same recipe that I use for my Moroccan lentil soup. The green lentils added richness and consistency to the soup. They take longer to cook than other lentils so I soaked them in boiling water for 15 minutes before adding them to the soup. If you do not have green lentils, you can use brown or red lentils instead. You will not need to soak them and they will take less time to cook. Adjust the chilli flakes and pepper to suit your palate. Fresh thyme leaves is the secret ingredient in this recipe so try using them instead of dry thyme leaves.

I’ve been posting soup recipes for the past few weeks and you can blame the cold weather on the East Coast for that. So, hang in there with me, while I try to keep my family warm with soup for supper.

Lentil Soup
Prep time: 20 minutes
Cooking time: 1 hour 20 minutes
Serves: 10

3 tablespoons vegetable oil
1 bay leaf
4 cups chopped onion
1 tablespoon grated ginger
2 tablespoons grated garlic
1 tablespoons minced thyme leaves, (or 1 teaspoon dry thyme leaves)
1 cup chopped leeks, (white parts only)
Salt
1 tablespoon coriander powder
2 teaspoons cumin powder
1 teaspoon chilli flakes, (depending on heat and your preference)
2 teaspoons freshly ground black pepper
3 cups medium-diced celery
3 cups medium-diced carrots
¼ cup tomato paste
2½ cups green lentils, (you can also use brown or red lentils)
12 cups low-sodium chicken or vegetable stock
2 tablespoons lemon juice
2 teaspoons red wine vinegar
4 tablespoons freshly grated Parmigiano-Reggiano cheese

Rinse and soak the green lentils in boiling water for 15 minutes.

Add oil to a large pot, over medium-high heat. When it shimmers add bay leaf, onion, ginger, garlic, thyme, leeks and salt. Sauté until onion turns translucent. Add coriander powder, cumin powder, chili flakes, ground pepper, celery, carrots, and tomato paste. Stir and cook until the oil separates.

Drain the lentils and add to the soup. Then add the chicken or vegetable stock. Cover with a lid and bring to a boil. Once the soup starts boiling, turn the heat to medium-low, remove the lid and let the soup simmer and cook for one hour. Add lemon juice and red wine vinegar, stir and check to see if the salt is sufficient. Turn off the heat. Cover the soup and let it rest for 15-20 minutes. Reheat the soup when you are ready to serve. Garnish with Parmigiano-Reggiano cheese.
Lentil Soup Packet

Molten Chocolate Cake – Happy Valentine’s Day!

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Molten Chocolate Cake3

Happy Valentine’s Day! Bake this easy, decadent Molten Chocolate Cake and you’re bound to impress your sweetheart. This cake has several names – chocolate fondant pudding, chocolate lava cake, and chocolate moelleux. The French call it chocolate mi-cuit (semi-cooked) which, I think, perfectly describes this cake.

The molten chocolate cake was born out of a chocolate accident in the kitchen when its creator master chef Jean-Georges Vongerichten pulled an under-baked cake out of the oven. Served right out of the oven, these individual sized chocolate cakes release their ooey-gooey melted chocolate centers with your first bite. With a scoop of ice-cream, crème fraîche, or whipped cream it’s the perfect Valentine’s Day treat.

Molten Chocolate Cake
Adapted from Food & Wine by Jean-Georges Vongerichten
Prep time: 15 minutes
Baking time: 12 minutes
Serves: 4

1 stick softened unsalted butter, plus 1 teaspoon melted butter for brushing ramekins
1 cup semi-sweet chocolate chips
2 eggs
2 egg yolks
¼ cup granulated white sugar
Pinch of salt
1 teaspoon vanilla essence
2 tablespoons all-purpose flour, plus 2 teaspoons for dusting ramekins
Confectioners’ sugar for dusting, optional
Whipped cream or ice-cream and strawberries as garnish, optional

Place rack in the center of the oven and preheat to 400 degrees F. Butter and flour four 6-ounce ramekins. Gently tap and remove excess flour and set the ramekins on a baking sheet. You can also use molds, custard cups or even muffin tins instead of ramekins.

In a double boiler, oven simmering water, melt butter with chocolate chips. Stir until the chocolate chips and butter melt and turn smooth. Remove from heat and set aside.

In a medium bowl, beat whole eggs, the two yolks, sugar, and salt with a hand mixer, on high speed, for about four minutes or until the mixture turns thick and pale in color. Add the vanilla essence and beat just until it is incorporated. Using a spatula gently fold the chocolate mixture and flour into the egg mixture.

Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cake are firm but the centers are still wobbly and soft. Let the cake cool in the ramekins for one minute. You can serve the cakes in their ramekins or you can run a knife around the edge of each cake and then invert them onto serving plates. Gently remove the ramekins. Sprinkle the tops of each warm cake with confectioners’ sugar and serve with a dollop of whipped cream or ice cream. I’ve decorated my cake with a beautifully carved strawberry rose.

Note:
– I used Ghirardelli premium baking semi-sweet chocolate chips.
– You can make the batter several hours in advance. Butter and flour your ramekins, pour the batter, cover with plastic wrap, and refrigerate until you are ready to bake. Bring to room temperature before you bake.
– Oven temperatures vary so check the cake after they have been in the oven for 10 minutes. The sides should be set but the centers should be wobbly and soft. This is important to get the perfect molten chocolate cake. It took 12 minutes in my oven.

Molten Chocolate Cake4

Broccoli and Cheddar Cheese Soup

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Broccoli Cheddar Soup2

Broccoli and cheddar cheese soup has always been a favorite of mine. It’s a comforting soup with all the creamy richness of cheddar cheese and broccoli. I still remember the first time I ordered it in a restaurant in California. I was hooked and I knew I had to learn how to make it.

You don’t need a whole lot of ingredients and it takes about 30 minutes to make from start to finish. Making the soup begins with a simple roux, like they make in restaurants. I’ve used whole milk, heavy cream, mild cheddar cheese, and vegetable stock. You could switch the mild cheddar for sharp cheddar cheese, if you please.

For a lighter version, you could use oilive oil, evaporated fat-free milk, reduced fat half and half, and reduced fat cheddar cheese. Also, make sure that you use low-sodium vegetable stock or make your stock from scratch using my vegetable stock recipe. I’ve also seen recipes using unsweetened almond or coconut milk instead of milk and heavy cream.

Well, here’s how you make my version of broccoli and cheddar cheese soup. I had it for lunch today, with a piece of whole wheat bread. I really enjoyed it and I hope you will too.

Broccoli and Cheddar Cheese Soup
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4-6

3 tablespoons butter
2 cups finely chopped onion
1 tablespoon finely chopped garlic
¼ teaspoon dried thyme
6 tablespoons all-purpose flour
5 cups whole milk
2 cups vegetable stock, (or chicken stock)
½ cup heavy cream
1 teaspoon salt
1 teaspoon freshly ground pepper
3 cups broccoli florets, (1 pound; I used some of the tender stems as well)
2 cups grated mild cheddar cheese, (8 ounces; set aside ¼ cup to garnish the soup)

Melt butter in a large saucepan over medium-high heat. Add onions and cook, stirring frequently, until they turn soft. It will take about three minutes. Add garlic, thyme, and flour. Stir constantly and cook for one minute. While whisking, slowly pour in the milk, vegetable stock and heavy cream. Add salt and pepper. Stir constantly and cook until the mixture begins to bubble. Reduce the heat to medium-low and add the broccoli. Cook for ten minutes, stirring once in a while, to make sure it is not catching to the bottom of the pan. Off the heat and add cheese. Stir until all the cheese is melted. Garnish each bowl of soup with a little grated cheese.

Note:  You could serve the soup as is or you could puree the soup in a blender, heat it up again, and then serve. I used a potato masher to mash half of the soup and I left the other half chunky. If the soup is too thick you can thin it down with vegetable stock or water.

Winter Soup

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Winter Soup1

Nothing beats a warm bowl of soup on a chilly night, and we’ve been having a lot of those recently. This recipe is sure to become one of your staples. It calls for vegetable stock – a recipe I shared with you last week.

This is a hearty vegetable soup with earthy garbanzos, potatoes, and kale. I’ve browned  the potatoes lightly to deepen their flavor.

I use only the green part of the kale leaves. An easy way to prepare the kale for this soup is to hold each kale leaf upside down by the stem and pull the leaves off, then stack the large greens one on top of the other, roll them into tight bundles and slice them into thin strips.

Hope you get a chance to relax, sit by the fire, and enjoy this delicious soup this winter.

Winter Soup
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 6

2 tablespoons oil
1 cup finely chopped onion
3 cups 1-inch cubed potatoes
2 tablespoons finely chopped garlic
2 bay leaves
½ teaspoon freshly ground pepper
½ teaspoon chilli flakes, (optional)
salt to taste
3 cups chopped kale leaves, (tough ribs and stems removed)
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can garbanzos, rinsed and drained
4 cups vegetable stock, (check my recipe or use low sodium store-bought vegetable stock)

Heat oil in a large pot over medium heat. Add onions and potatoes. Cover and cook for four to five minutes. Add garlic, bay leaves, pepper, chili flakes, and kale. Stir and let the kale wilt. Add tomatoes, garbanzo and vegetable stock. Bring to a boil over high heat.

Once the soup starts boiling, reduce the heat to medium-low and cook for 15 minutes or until the potatoes are tender. Check for seasoning and add salt if needed.

Vegetable Stock

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Vegetable Stock3

I learned the basics of cooking American food from my mother-in-law. She made everything from scratch because, back then, Indian grocery stores did not carry the kind of vegetables, herbs, pastas, sauces, and ingredients like they do today. She made her own whole wheat bread, peanut butter, mayonnaise, a variety of jams, soups, stews, and even complicated stuff like meatless salami. Her desserts were to die for – lemon pies with mile-high meringue, cakes, puddings, cookies, and brownies. The table was set for every meal. The laughter and stories that we shared around the table are memories that I will always cherish. My mother-in-law is beautiful, wise, strong, and more fun than a mother-in-law should be! Thank you, mom, for being such an incredible teacher.

I wanted to share a winter soup recipe with you today, but realized that one of the ingredients that I asked for was vegetable stock. So, first, let me share with you a simple vegetable stock recipe that I make very often. I think it is much better to make your own stock, because that way you control the amount of salt that you put into it. You could also buy low-sodium vegetable, chicken, fish or beef stock from the grocery store. But once you learn how to make it yourself, and you use it in making your soup – there is no going back to store-bought stock. It is by far one of the easiest things you can make, so let’s begin.

Vegetable Stock
Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: 4 cups of stock

2 tablespoons vegetable oil
1 large onion
1 large red potato
3 carrots
3 celery stalks
6 mushrooms
3 garlic cloves
6 sprigs of parsley
1 teaspoon whole black peppercorns
1 bay leaf
2 tablespoons soy sauce
8 cups water
salt to taste

Wash all the vegetables and give them a rough chop. You don’t even need to peel the onion or the garlic.

You need a large pot that will hold all the vegetables and the water. Heat the pot over medium-high heat. Add vegetable oil. When the oil shimmers add onion, potato, carrots, celery, mushrooms, and whole garlic cloves. Cook without stirring for about five minutes. Then stir infrequently, allowing the vegetables to get lightly brown. It will take about 10-15 minutes.

Add parsley, black peppercorns, bay leaf, soy sauce, and water. Bring to a boil, then lower the heat and allow the soup to simmer steadily. Cook for 45 minutes or until the vegetables are tender.

Strain, taste and add more salt if needed before storing. Use this stock for soups, stews and other recipes that call for vegetable stock.

Chicken Cutlets

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Chicken Cutlets1

I remember going to restaurants in India many years ago and ordering chicken or vegetable cutlets and soup instead of the typical masala dosa. It was a great alternative when I didn’t feel like having Indian food. It was often listed on the menu under the Western items section. Well, now we have “Indianized” the cutlet so much that it isn’t considered so much of a Western item on the menu in India any more.

I often use leftovers to make cutlets and my children think I’ve created something new and awesome. When they were young, I would put lots of vegetables into my cutlets and they had no idea! They loved them anyway. What I’m trying to say, is that once you understand the basics of cutlet making, you don’t need a recipe. You can make almost anything into a cutlet. This recipe is one of my favorites. Enjoy!

Chicken and Potato Cutlets
Prep time: 35 minutes (includes time to cook chicken)
Cooking time: 25 minutes
Makes: 15

2 large chicken breasts
½ teaspoon whole black pepper
1½ teaspoons salt
2 large potatoes, boiled and mashed
1 teaspoon cumin seeds
3 teaspoons coriander seeds
2-3 teaspoons red chilli flakes, (depending on heat and your preference)
1 tablespoon kasoori methi, crushed
1 large onion, finely chopped
1 small bunch cilantro, finely chopped
½ teaspoon freshly crushed black pepper
1 cup Panko bread crumbs
2 eggs
Oil for shallow frying

Cook chicken in three cups of water, whole black pepper, and half a teaspoon of salt. The chicken should be cooked well enough so that it falls off the bone easily. It will take about 25-30 minutes over medium-high heat. Cool, shred the meat and put into a large mixing bowl.

Lightly roast cumin and coriander seeds and crush them to a coarse powder.

Add mashed potatoes, the lightly roasted and crushed cumin and coriander powder, chilli flakes, kasoori methi, onions, and cilantro into the large mixing bowl along with the shredded chicken. Add salt and pepper. Mix well. Taste to make sure there is enough salt. Shape into cutlets – either round or oval. Line them on a baking tray.

Heat a large frying pan over medium-high heat. Add oil for shallow frying. There should be enough oil in the pan so that when you put the cutlets in, the oil should come at least half way up the sides of the cutlets.

Beat eggs in a small bowl, and spread the panko crumbs on a plate. Dip each cutlet into the egg and then coat them in breadcrumbs. Add them to the hot oil and fry until golden brown on both sides. Drain on paper towels.

 

Kadai Paneer – Paneer, Bell Pepper, and Onion cooked in a Kadai

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Kadai Paneer2

A kadai, sometimes spelled karahi, is a must in every Indian kitchen. In fact, most homes have several. One to cook vegetables in, one to cook sweets in, and one for deep frying. A kadai is a thick, circular, deep cooking vessel, traditionally made from cast iron or copper. It is used in kitchens in India, Pakistan, Bangladesh, and Nepal. It looks like a wok but it has steeper sides with two handles. Dishes typically made in a kadai have Afghan and Persian origins.

Don’t worry if you don’t own a kadai, you can still make this dish in a regular non-stick pot or wok. The paneer I buy is not as fresh and soft as the paneer we get in India. Hence, the extra step of soaking the pieces of paneer in hot water. If you get fresh paneer or if you make your own, you can skip this step. Kasoori methi is dry fenugreek leaves, which you can buy at an Indian grocery store. North Indians like the slight crunch of the kadai spice mix, but if you are not used to that, you can grind the spices to a powder. What makes my Kadai Paneer distinct is the kadai spice mix. Try it out once, and I think you’ll be hooked.

Kadai Paneer – Paneer, Bell Pepper, and Onion cooked in a Kadai
Prep time: 8 minutes
Cooking time: 25 minutes
Serves: 6

4 whole dry Kashmiri red chillies
1 teaspoon fennel seeds
2 teaspoons cumin seeds
4 tablespoons coriander seeds
1 teaspoon whole black pepper corns
14 ounces paneer, (400 grams)
3 cups water
3 tablespoons oil
1-inch piece ginger, grated
6 cloves of garlic, grated
8 Roma tomatoes, diced
2 tablespoons tomato paste
Salt
1 small onion, cut into wedges and petals separated
1 green bell pepper, cut into large cubes
1 teaspoon kasoori methi, (dry fenugreek leaves)
1 teaspoon garam masala, (preferably my garam masala)
3 tablespoons heavy whipping cream
1 green chillie, finely sliced, (optional)
1 tablespoon cilantro, finely chopped

To make the special kadai spice mix, roast dry Kashmiri red chillies, fennel seeds, 1 teaspoon cumin seeds, coriander seeds, and whole black pepper in a small non-stick frying pan over low heat, until they smell fragrant. Cool and grind to a coarse powder. I use a coffee grinder to do this. You could also use a mortar and pestle.

Cut paneer into pieces. For this recipe, I cut my paneer into small rectangular pieces. Heat three cups of water in a saucepan.  When the water boils, off the heat, and put panner pieces into the hot water. Allow it to soften while you continue with the next step. If you are using fresh or home-made paneer you can skip this step.

Heat oil in a kadai or wok over medium-high heat. When it shimmers, add one teaspoon of cumin seeds and wait until they splutter. Next add the grated ginger and garlic. Sauté for five seconds and then add tomatoes, tomato paste, and salt. Let the tomatoes cook for six to seven minutes or until the oil separates. Drain the paneer pieces and then add them to the dish. Reserve the water. Add one tablespoon of the ground kadai spice mix, capsicum, and onion. Mix well, add quarter cup of the reserved water, and let the vegetables cook for two minutes. You want the bell pepper and onion to have a crunch to them. Add crushed kasoori methi, the rest of the ground kadai spice mix, garam masala, and cream. Stir gently so paneer and vegetables are well coated with the creamy-tangy sauce. Garnish with sliced green chillies and chopped cilantro. Kadai paneer goes well with naan, roti or rice.

Pistachio, Cranberry and Cardamom Biscotti

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Pistachio & Cranberry Biscotti3

The hustle and bustle of Christmas is over. It is time to sit by the fire, relax, eat biscotti, and drink chai! Originally made in Italy, biscotti is a small, crisp, rectangular, twice-baked cookie, usually containing nuts. I’ve put a twist on the recipe by using the aromatic powder of green cardamom seeds. A truly delightful blend of ingredients makes these cookies one of my favorites.

Here’s wishing you peace, prosperity, good health and happiness in 2014!

Pistachio, Cranberry and Cardamom Biscotti
Adapted from Giada De Laurentiis

Prep time: 25 minutes
Cooking time: 55 minutes
Makes: 24 biscotti

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon cardamom powder
¾ cup sugar
½ cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
¼ teaspoon salt
2 large eggs
¾ cup pistachios, coarsely chopped
2/3 cup dried cranberries

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper or use silpat. Sift flour, baking powder, and cardamom powder into a medium bowl. Using a stand mixer, beat sugar, butter, lemon zest, and salt in a large bowl until creamy. Add eggs one at a time. Add spoonfuls of flour and beat until just blended. Stir in the chopped pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log and place on the prepared baking sheet. Bake until light golden. About 40 minutes. Cool for 30 minutes.

Place the log on a cutting board and using a bread knife, cut diagonally into 1/2 inch thick slices.  Arrange the biscotti, cut side down on the baking sheet. Bake the biscotti again until they are light brown, about 15 minutes. Transfer to a wire rack and cool completely.

If you like, you can dip the biscotti into melted chocolate chips. Shake off the excess chocolate and place them on a baking sheet. Refrigerate until the chocolate is firm. It takes around 30 minutes.

Raghavdas Ladoo – Semolina Ladoo

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Sooji Ladoos3

Happy Holidays to all my readers and Facebook friends! I love the month of December. It’s a month of lights, snow, parties, baking, and making Indian sweets and goodies to share with family and friends. Here is an easy recipe for Raghavdas Ladoo to add to your collection. They are made out of semolina and desiccated coconut.

Last year I shared recipes for Doughnuts, Karanjis, Almond Brittle, Rose Cookies, and Namkeen. I hope you used those recipes to make your celebrations a sweet success this year.

Raghavdas Ladoos
Prep time: 20 minutes
Cooking time: 10 minutes
Makes: 25 ladoos

1 cup desiccated coconut, (or coconut powder)
2 cups fine semolina
½ cup ghee
3 tablespoons golden raisins
½ teaspoon green cardamom powder
1 cup sugar
½ cup water

Dry roast the desiccated coconut in a wok, over medium-low heat. Roast until it begins to turn light golden in color, remove from heat and transfer it to a bowl. Make sure that the coconut doesn’t turn brown.

Let the wok cool down and then wipe it clean with a paper towel. Heat the wok over medium heat. Add ghee and the semolina. Cook till light pinkish and fragrant. You don’t want the semolina to turn brown. Remove from heat and add coconut, two tablespoon of raisins, and the cardamom powder. Mix well. Keep the rest of the raisins to decorate the ladoos.

Place a non-stick pan on medium heat. Add sugar and water and cook until it turns to a syrup of one-thread consistency. You have to watch and test the syrup frequently. Turn off the heat and pour the hot syrup into the wok with the semolina, coconut and cardamom powder. Mix well. Cover with a lid and let it rest for 15 minutes. The semolina will cook and the mixture will cool down. If it hardens, don’t panic, just sprinkle a tablespoon or two of hot water over the mixture.

Start making the ladoos while the mixture is still warm. Grease your palms with a little ghee. Take a lemon size portion of the mixture and shape them into ladoos. Garnish each ladoo with a raisin. As you make them, line them in a tray and let them cool. You can go back and make them perfectly round. Cool completely before you store them in an air tight container. They are fun and easy to make.

Chop N’ Drop Chicken Curry

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Chop and Drop Chicken Curry

As promised, here is my Chop n’ Drop Chicken Curry recipe. I hope you made the Home-made Garam Masala that I posted last week, because this recipe calls for it. You will be surprised at how easy it is to make this tasty North Indian flavored dish.

Yesterday, I visited two of my friends. It was a fun day for me as I got to test this recipe in their homes. For me, it was a great learning experience, because I was cooking in a different environment with different equipment. For example, I have a gas stove in my kitchen and they had electric stoves in theirs. As a recipe developer, I realized that I described my recipes using the experience I had with a gas stove which might differ slightly with an electric stove.

The best lesson that I learned from cooking with friends was that sharing the cooking experience brought me much more joy than cooking by myself. I have those two friends to thank for this new enlightenment!

Chop n’ Drop Chicken Curry
Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 6-8

3 pounds chicken, (one large chicken, cut into pieces)
2 cups thinly sliced onion
2 tablespoons grated garlic, (one whole head or bulb)
3 teaspooons Kashmiri chilli powder, (depending on heat and your preference)
½ teaspoon turmeric powder
2 tablespoons coriander powder
¼ cup water, (or less depending on how much water your chicken gives out)
Salt
2 cups diced ripe tomatoes
2 tablespoons grated ginger, (or cut into short, thin strips – like matchsticks)
¼ cup ghee
3 teaspoons garam masala, (use Home-made Garam Masala)
2 tablespoons chopped cilantro
3 green chillies, slit down the middle, (optional)

Add chicken, onion, garlic, chili, turmeric, coriander, water and salt to a heavy bottomed, wide pan. Please note here that you could add anywhere from two tablespoons to a quarter cup of water, and this would depend on how much water the chicken gives out and whether you drained the chicken well after you washed it. Mix all the ingredients and place on high heat and bring to a boil. Once it comes to a rolling boil, add tomatoes and ginger, stir well, and cook on medium-high heat until the water evaporates and the chicken is cooked – about 10-15 minutes. Add ghee. Stir and fry until the oil separates and the chicken is roasted. Sprinkle garam masala, cilantro and green chillies. Mix everything, cover and cook for five minutes on low heat. Serve with chapatis, naan or rice.

Note: This chicken curry tastes best with the Home-made Garam Masala that you will find in last weeks blog post. You can use one large whole cut up chicken or a combination of pieces. Chicken in the U.S. cooks much faster than in India. So, I cooked it on high heat on a gas stove during the whole process. You may have to adjust the heat and time to make sure the chicken cooks well. I also used ghee for this recipe which added a distinct North Indian flavor and richness to the dish.