When you visit Kerala, you will most likely get a taste of some matchless seafood. Kerala sits facing the Arabian sea on the southern tip of India. A good part of the state is surrounded by water, mainly providing networks of canals, lakes and inland waterways, commonly known as the Kerala backwaters. These famous waters combine the flow from the sea and its conjunct rivers resulting in an exceptional multi- purposed freshwater expanse. The self sourced wonder is beautified on all sides with a looping of small islands and towns, villages and scenic coasts which dot it's embankments.
The unique physical environment existent in those lakes contribute to extensive aquatic life, chief among is the celebrated pearlspot fish. As with any coastal region you will find a profusion of hotels, restaurants, local shacks, even local toddy shops churning out wonderful seafood preparations.
Shrimp masala is a derivation of my favorite coastal cuisine. Served at many a backwater eatery, it is one of the hottest items on their menus. Most often, utilizing the prominent tiger prawn, this is a super spiced dish with a unique blend of roasted ground masala.
Let me expand on the fabulous ingredient makeup which produces stand up and salute results. Where succulent shrimp are deliciously spice- pasted and browned, a triumvirate of onions, garlic and ginger know just where and when to flow into a final subtly tanged and rightly seasoned colossal platter of goodness. Sprinkling this dish off with fresh, toasted coconut lushly cuts through a heated, vibrant and most indulgent seafood plate.
Admittedly, I kick up the spice several notches on the shrimp. Despite the fire exhalation, the chilli addition greatly adds more flavor.
Especially in it's serious leftover appeal. Come tomorrow, spice stamps more richness onto the tasty crustacean leading to a highly addictive next day side.
A dilemma indeed. So, you decide; polish it off it today or devour it tomorrow?
Maybe, just double the recipe and make enough for both days - sound like an idea?
Ingredients:
2 tbsp oil
1 tsp mustard seeds
1 medium onion, sliced
2 tsp ground garlic
2 tsp ground ginger
2 sprigs curry leaves
3-4 whole red chillies, crushed
2 tsp coriander
½ tsp cumin
pinch turmeric
1 tbsp vinegar
1 medium tomatoes, diced
1 lb large shrimp, shelled and deveined
1 tsp salt or more to taste
½ cup grated coconut or dried unsweetened coconut
2 whole red chillies
Method:
Heat oil in skillet. Temper mustard seeds
On medium heat, saute onions until translucent.
Add garlic, ginger and cook until soft and lightly browned.
Add one curry leaf sprig.
Add ingredients from the chillies to the turmeric, stirring until cooked and oil separates from the masala.
Stir in vinegar and cook until liquid is slightly reduced.
Stir in the tomatoes, cook until wilted and soft.
Add the shrimp, stir in evenly turning.
Add salt.
Cook shrimp through, turning once or twice, about 4-5 minutes per side. Take off heat.
In a separate sauce pan, fry the coconut and, whole chillies and curry leaves of remaining sprig. Allow the coconut to get a toasted brown and take off heat. Pour over the the shrimp.
I am taking a break for a week. It is summer and getaways abound. The shrimp masala was our dinner prior to a few days of non-home cooked fare. Served with yogurt rice, it is a greatly desired comfort meal for the wee folk in my home.
I took these pictures in a hurried mess right before dinner. A hungry family does not make for great food pics :)
****** God's always got your back~ "What, then, shall we say in response to these things? If God is for us, who can be against us?" Romans 8:31 ( NIV)
Achromatic food rarely beckons my attention. It's not as fun to photograph, which is big considering the space here is screaming for attention. Likewise, as opposed to brightly decorated ensembles, the desire to grab a few pieces, in shoot, is clearly not as strong.
There's also the uninspirational element that comes from attempting an iconic recipe repeated on the web countless times.. How could I chat with you on how exciting heated griddles and blistering doughs are when the contents of the matter has been discussed in the matrix of Google searches over 13000 times?
Moreover, my experiments with Indian flatbread are limited. At one point of my life, when I had the luxury to take a few fails, the work seemed to result in little dividend. Not counting the times I paintedit though.
Today's story could end on a similar spiel. But, I urge you, read on to check if it resolves the above and turns out to be the exception.
The bread on topic is chappati. In greater parts of India, it is known as roti, slight, puffy middled, griddle toasted and often the commoner's answer to gratifying sustenance. The couple of rolls dunked in a tiffin gravy provides a satisfying lunch. However, in a paramount desi meal, it occupies a grand spot, folded and tucked to the corner of a myriad of sides.
As a result, taking a look at these flattened pieces of durum most of a subcontinent passes off as dinner, you tread lightly on amending such an heirloom blueprint.
But, what if I tell you I made an adjustment that purists and flatbread theorists would nod their heads to? What if I said I found a way to create an on par to the curry it's meant to be soaked up with?
What sets apart the thing I have for you from the original is the addition of two extra ingredients Broken wheat and garlic powder are not ideally a part of chapati infrastructure, but they pave the way from ho hum to high praise.
Subsequently, I need a moment to extol on the virtues of cracked wheat. It makes a solid difference, literally and figuratively. Fragments are nutty, lend chew, and give roti an artisanal look/feel/ flavor.
The dashes of garlic make it sufficient to eat, unpaired. But a saucy masala flanking it could do no wrong.
As simple as one, two, three, but as five star as you can imagine nourishment to be.
I believe that once you've tried what I've told you today, it will be impossible to make it any other way.
Ingredients:
2 ½ cups whole wheat flour ( I use King Arthur's white whole wheat flour)
¼ cup cracked wheat
½ tsp garlic powder
1 tsp salt
½ tsp sugar
2 tbsp + 1/2 tsp( for covering dough) olive oil
¾ -1 cup water, more if needed
Directions:
Whisk the together flour, cracked wheat, garlic powder, salt and sugar. Alternatively, you could use the bowl of a stand mixer and mix on low speed.
Stir in the oil and water, slowly incorporating and kneading, either by hand or using the dough hook and mixing on medium, until dough is soft and pliant.
Roll into a ball and smear oil to cover it. Set aside tented with a tea towel, about 10 minutes.
When ready, divide the dough into 8-10 equal pieces, depending how large you want your breads to be.
Lightly flour the surface and press down a dough ball until lightly flattened.
Roll out each small disk using a rolling pin, to a diameter of 6-8 inches. Dough should have an even thickness. Repeat with each ball.
Heat a cast iron skillet or griddle over medium heat.
Place one chapati on the skillet. Move it around and press edges with a spatula until heat bubbles form and puffs the middle. Quickly flip it over and brown the other side. It should not take more than 30-35 seconds per side.
Repeat with remaining dough.
Spread pats of butter between and over warm chapatis.
Place them warm in a clean tea towel, covered in foil.
Serve with curry.
Notes~
I lightly spritz the tops of the dough with a bit of water while cooking. Helps in making chapatis soft and puffy.
Spread the rolled dough discs out onto a a lightly greased or floured surface- you would need to clear some counter space for this. Do not stack them between parchment or any other paper- they will stick together.
Atta, milled whole wheat flour is found in Indian grocery stores and is what's preferred. However, King Arthur's white wheat flour is a good alternative.
Chapati comes together in no time and with a little extra effort you could whip up one of these to plate it with:
"To appoint unto them that mourn in Zion, to give unto them beauty for ashes, the oil of joy for mourning, the garment of praise for the spirit of heaviness; that they might be called trees of righteousness, the planting of the Lord, that he might be glorified." Isaiah 61:3
If anyone were to ask me which dish would be the perfect introduction to Indian cuisine, the reply would, undoubtedly, be biriyani. Interject here, that it could/should/ would be my absolute last meal on earth, if circumstance allows me the privilege.
From distant Persian beginnings, biriyani/biryani/biriani- till the day I really don't know how it's written,- bears a variety of flavor allegiances to the regions, communities, people, even chefs that have touched and tweaked upon its blueprint. Essentially, there are as many interpretations of biriyani in India as there are cities on the country's map. It's a celebration of all that is desi food. To the deep colors, layers of curried masala and perfumed specifics of rice, this could be the poster child for the all-in-one meal, transcending borders, perhaps the answer to world peace.
However, in most cases construction of the slow cooked rice and protein platter has many constants, factors which remain consistent, despite the innumerable styles in which it is made. These would be- Whole spices, such as cardamom, cinnamon, bay leaves, mace Immense amounts of ginger and garlic Fragrant long grain rice Onions Typically, biriyani includes a protein slow cooked in a substantial gravy, which in turn is layered with par-cooked rice. This is further simmered in a cooking form/art called "dum"- where ingredients are sealed in vessel, with a dough around the lid to create foolproof flavor penetration.
A dish usually slow cooked in a flour covered pot is hard to make shortcuts with, but because I aim to make life easy, mine/yours, and my air fryer needed to be put to a much better use than heating tortillas, it came to this. The Le Creuset is paramount in doing high capacity meals such as this one. It does justice to pounds of meat that require tenderizing and juice oozing in one go. If I really need the dum effect, aluminum foil-lined under the lid does the trick. The chicken, being fried, adds a whole new dimension to texture. It lends bite as well as flavor to biriyani's base foundation. The composition of browned onions and numerous aromatics working in unison, brilliantly execute a perfect chicken and rice combo. If you don't know already, frying makes things addictively delicious, another reason you can't deny eating right out of the pot. The learning curve for biriyani isn't all that steep. Once you get it, you literally have the magic wand of A-class, fit-for-royalty casserole making at your disposal. In finale, opening the lid, and inhaling what lies within will be the best" wait for it" scenario you've ever experienced. A glorious production that makes you look like you've slaved over it all day. Eat it warm. It's excellent with hard boiled eggs as a finisher on top and improves in leftover quality. Serve it with yoghurt raita( below). But by all means, try it... and eat it in the way that makes you happiest. Biriyani~ Ingredients:
2 tbsp lemon juice
6 mint sprigs
1 cup chopped cilantro
3-5 serrano peppers, depending on level of heat desired (seeds out if preferred)
4 tbsp roughly chopped garlic
1 inch ginger, roughly chopped
1-2 tbsp chili powder
2 tsp garlic powder
1 tsp ginger power
2 tsp garam masala
1 tsp turmeric
salt
¼ cup vegetable oil
½ cup cashews
water
1 pound skinless split chicken thighs, cut into 3 inch pieces
1 ½ cups basmati rice
2 bay leaves
3 whole yellow onions, thinly sliced
1 2 inch cinnamon stick
1 piece mace
2 cloves
2 cardamom pods
1 star anise
2 medium tomatoes, chopped
¼ cup plain nonfat yoghurt
1 tsp garam masala
4 tbsp ghee
¼ cup raisins
Directions:
Blend together lemon juice, mint, 3/4 cup cilantro, serranos, garlic and ginger into a smooth paste. A fews splashes water may be needed to create the desired level of smooth. Set aside.
In a bowl coat chicken with the powdered spices, from chili to turmeric. Add salt and two tablespoons of oil. Cover pieces evenly with marinade.
Set aside for 30 minutes to 1 hour.
Soak 1/4 cup cashews in 1/2 cup water. Heat in microwave for 1- 1 1/2 minutes until softened. Blend to a paste and keep aside.
Set temperature in air fryer at 390°F.
Place chicken in wired tray or basket of air fryer. Spray with nonstick cooking oil. Set timer for 10 minutes.
When browned on the sides, take out and flip pieces to the other side. Place tray back in and cook for 12-15 minutes until cooked and crisped brown. Keep pieces aside.
Soak basmati in water sufficient to immerse grains.
Separately, over high heat, add bay leaves, salt to 4 quarts of water and bring water to a boil.
Rinse out rice and add it to the simmering water. Bring back to a boil and cook for 5 minutes.
Drain immediately. It should be parboiled and about 75% done.
In a heavy(preferably cast iron) 5 qt or larger dutch oven, heat remaining oil.
Add onions until translucent.
Take out a quarter of the onions(1/4) and keep aside.
Lightly crush the cinnamon, mace, cloves, cardamom, star anise in a mortar and pestle, or even using the flat side of a knife against a cutting board.
Add the spice mixture to the onions in the pan. Stir until the onions are translucent.
Stir in the blended garlic- ginger paste. Saute until cooked all ingredients are cooked.
Add tomatoes and chili powder. Saute.
With heat at medium, pour in 1 cup of water and bring ingredients to boil. Simmer for 5 minutes.
Add in ground cashews and cook for 2-3 minutes.
Put about half of the chicken pieces in the gravy. Stir in garam masala.
Lightly whip yoghurt with a spoon and mix into the curry. Bring the heat down to medium low for this step.
Add salt. Simmer for 6-8 minutes.
Layer the parboiled rice on top of the simmering chicken curry. Pour 3 three tablespoons ghee on top of the rice. Place lid on( it should be a heavy, tight fitted lid, if not cover the mouth of the pot with foil, then place lid over it. Allow curry to cook for 2-3 minutes at medium heat.
Reduce heat to low, keep pot covered and cook for 20-25 minutes.
Remove from burner.
In a saucepan, heat the remaining tablespoon of ghee.
Fry the reserved partly cooked onions until brown and crisp. Take out and set aside.
Add remaining 1/4 cup cashews Fry until brown. Set aside.
Fry raisins until swollen. Set aside.
Open the lid and either flip the dish carefully over a large platter. I fork it through so that you get nice pieces of curry stained rice and chicken throughout.
Top biriyani with the remaining fried chicken pieces, fried onions, cashews and raisins.
Garnish with the remaining cilantro.
Serve with cucumber-tomato yoghurt raita.
Cucumber-tomato yoghurt raita~
Ingredients:
1 cup nonfat plain yoghurt
salt
½ cup chopped English cucumber
½ cup chopped tomatoes
salt
pepper
Directions:
Whisk yoghurt with salt, until smooth and creamy
Stir in the remaining ingredients.
Serve as a side.
Notes:
I like bone-in chicken for deeper flavor. However, boneless will work perfectly well.
“I came to Him because I did not know which way to turn. I remained with Him because there is no other way I wish to turn. I came to Him longing for something I did not have. I remain with Him because I have something I will not trade. I came to Him as a stranger. I remain with Him in the most intimate of friendships. I came to Him unsure about the future. I remain with Him certain about my destiny. I came amid the thunderous cries of a culture that has 330 million deities. I remain with Him knowing that truth cannot be all-inclusive.”
A few weeks ago, a friend asked me if I still do desserts. That, by itself, shocked me to convulsions. Like, really, how could you think there would ever be a point in my life. Like. That. When countless things come and go on our journeys, some will remain. They have to. For your mind. For your soul. And the balance between the two. Ahem. We are still talking about dessert, my friends.
Writing recipes on a computer screen for more than 7 years is, in hindsight, pure joy. And that I actually didn't quit; probably wanted to, on occasion, is quite the revelation. How regaling tales of food is not only glorious, but the very therapy my being needs. The journaling, which jumpstarts from my imagination and should in some way end on your kitchen tables, instead of slothing away into the recesses of my psyche, has always been the goal. I like to believe it's all for the greater good, for those of you wanting variety in your weekly meal rotations, to spiff up your in-home dining experiences, as well as make the grandchildren I will one day have quite proud. Envisioning a future for all is productive. Don't you think? My caramel custard recipe is epic. You should know by now that modesty is not the strong point I hold, when speaking of my culinary skills. Bear with me. I've had nonbelievers of egg and cream puddings emphatically claim Hurrah! on how undeniably lovely, expansively rich and utterly creamy this production is, as custards should aspire to be. However, when you find out you can have That Level of Grand in an easier, much quicker process, would you not be penning down 100 words for such same reasons? It was like an epiphany, replicating this favorite dessert within an eight quart pressurized vessel, to less than it takes viewing a trio of window trailer previews on Netflix.
Previously, I've gone at length over how the Instant Pot astounds me. It's nothing short of a weeknight miracle when rice, beef chili, chicken noodle soup, spare ribs, 6 types of chicken curry, Kerala beef, softened tapioca manifest in a fourth of the time it normally would take to have any one of these ready for consumption.
Getting to case in point, the flan of the IP remains true to the original, with many of the magnificent features accentuated, in what may be a luxe, tighter form. With a saucepan, a blender, which you could probably swap out for a bowl-whisk, and the instant Pot, the semi-burnt sugar sauce fused to velvet custard can be your treat too, as soon as you reach the end of our dialogue.
I deliberately halved the ingredient lineup. The list below yields around 6 3-4 ounce trays/ramekins/tubs.
Chill it and it's lush enough to be date night eligible. In almost all certainty, it will gleefully delight your inner child. Which, in conclusion would be the best possible argument for getting on it...right now.
Ingredients:
1 cup sugar
¼ cup water
2 whole eggs plus one egg yolk
1 ¼ cup 2% or higher fat milk
1 14 ounce can sweetened, condensed milk
2 tsp vanilla extract
*1 ½ cups additional water needed for steaming purposes in the Instant Pot
Directions:
Arrange 6-8 small ramekins/bowls on your counter.
Microwave sugar and water on high power for 4 1/2- 5 minutes, until syrupy and deep amber in color.
Swiftly, divide and pour liquid into the ramekins/bowl(s), about 1-2 tsp per ramekin. Swirl to spread caramel evenly, covering only the bottom half.
Break eggs and 1 yolk into a small bowl.
Place eggs, yolk, milk, condensed milk and vanilla into a blender. Blend for almost a minute, until ingredients are well combined and pale in color.
Pour and strain the mixture into a big bowl.
Divide the custard among the ramekins. Cover each ramekin with aluminium foil and seal well.
Add 1 ½ cups boiling water into the Instant Pot cooking pot.
Place a steam rack or trivet into the pot.
Place the bowls onto the rack.
Cover with the lid and set the stem release handle to the "sealing" position.
Set to "steam" mode, using "low pressure" and cook for 12 minutes.
Once completed, allow 10 minutes for natural pressure release.
Carefully remove the bowls from the pot; remove foil and allow to cool to room temperature.
Refrigerate and chill for at least 3-6 hours.
Unmold onto dessert plates and serve.
Yay! Yay! I was able to get a video done of the whole IP custard making process. Check it out⇊⇊
Kerala recipes: Listed below are recipes I deem, as do many, Kerala cuisine. I am mentioning this at a point, where an individual, by lack of knowledge, proclaimed, that the categorized Malayali recipes are not authentic Kerala. While I do appreciate healthy dialogue in reference to the articles written here and the regional attribution that they are duly assigned to, it is not helpful when things are said/quoted/vented on social media out of haste, due to improper research and lack of awareness.
If ever you have questions/concerns/comments regarding the content, please message me in the comments section below.
Another question I'd like to address that came up recently, was whether the photographs displayed on posts were actually mine(?). The answer is a loud Yes! All photographs/blog content are my own original works(unless credit is stated), taken on the Canon 6D or Canon Rebel T2i, and sometimes my handy-dandy phone. Should you want to use/borrow/display an image from BFMK blog pages, please ask. I won't bite. In all fairness, provide due attribution- golden rule- give credit where credit is due.
Thanks:-)
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READS
What I read (June 2019 onwards):
The Sisterhood, by Bobbie Houston
You Came Back, by Christopher Cooke
Sometimes I Lie, by Alice Feeney
My Oxford Year, by Julia Whelan
The Storied Life of A.J. Fikry, by Gabrielle Zevin
Present Read- A Great Reckoning, by Louise Penny
******
"Do not, therefore, fling away your [fearless] confidence, for it has a glorious andgreat reward.For you have need of patient endurance [to bear up under difficult circumstances without compromising], so that when you have carried out the will of God, you may receive and enjoy to the full what is promised." Hebrews 10:35-36
My attempts at trying to keep this space up and moving, aiming towards a one-broadcast-per-week circuit, a repertoire I honestly intended to stick to, is just not happening. As you've come to see over the past three years, multitasking, diligent foodblogger extraordinaire I am not. Those be the gifted and brilliant, and you know who you are, that get timely meals on the table, snap magazineworthy pictures of the same meals, keep house/pets/kids/clean, wax poetic overgarlic like its nobody's business, save the world, all the while looking like Giada. How do you do? Whereas, I'm trying to shake off what could be a rapidly advancing attention deficit, as well as the ton of bricks that occasionally sit on the wee right of my brain. This, while taking on the day's charming activities/ distractions/task checklist, read updating FB, switching/ OCD checking between three email accounts, feeding/bathing/cleaning up after dog/kids/sometimes me, killing scorpions and properly disposing of the pesky dead bird from my backyard. Really? Do you call that a conducive blogpost-a-week environment? Spot on too, with meddlesome mental funk, is the peskySADwhich ultimately takes on my world. It's beginning, that time of the year, where supposedly balmy summer nights, shown in ads of pretty people roasting marshmallows over bonfires and barbecues happens not in my reality. Just because I can do that on the sidewalk, along with searing meat, frying eggs, browning potatoes, even baking cookies. For a good eight months, I live in The Inferno. Aahh, the benefits of the desert habitat, people, and I can't even cry. But, wait... here is where it all comes full circle and I do what I must to stay afloat. As I see it, it's the only road to freedom. I eat my way through each and every nefarious experiment that happens in my kitchen, bringing in hope and a resurgence that I so need. Now I can redirect the million conversations my mind has made to self during the inbetween, bringing today's subject to debut, expelling any and all illocution stuck in my head, straight to keyboard and onto screen. All the while making sure that today is the day it comes to the one nearest you, even if it means gluing myself to this chair. All day. Perhaps all night. And so we begin the subject of momos. Delightful little dumplings, found in profusion on streets of Southeast Asia. They are actually a delicacy native to the regions of Tibet and Nepal. Popularity of the quaint and cute packet has gained much momentum in the past few decades, where momos have invaded places from the corner cafe, roadside coffee shops, to well and beyond, most wanted feature on five star menus. Why even the spot of map I sprung from, and my onceuponatime momo memory, brings in nostalgic bits I never wish to push aside. Like the Japanese gyoza, these consist of a thinly pulled flour-oil-water cover that can house a variety of filling. Vegetables. Shrimp. Meat- pork/beef/lamb/chicken. Take one, take many, the inside contents can be interchangeable and worked into creative combinations, anything that makes your heart, mind, and soul spin. And with it you can master the make-your-own-dumpling-wrapper technique, which may not be as laborious as it sounds, but just that first step in achieving stunning bundled perfection.
From the mixing, kneading, wrapping, twisting and engineering into a somewhat original, attractive shape is both the challenge and appeal of the whole project. Where All-Homemade strikes an inner chord, and your kitchen counter becomes momomaking central, end to end. Ground turkey meat lends a healthful extension to this light-hearted affair and brings in a balanced, distinctly fresh complement. Zested up with the powerful combine of ginger-red chillies and kissed with masala-esque components, the meat tremendously works wonders against the backdrop of an otherwise bland dough. Served in conjunction with the potent, yet smooth dipping sauce, a more than three dozen batch reaches unbearably good heights, granting you access to eat much much more than you normally would. So here is where I leave you and wish you well. Go on. The weekend calls. And this could be precisely what it is asking for.
This is what happens when you twist...like a boss. Right??
Ingredients for the dough~
2 cups all purpose flour
2 tsp oil
1 tsp salt
1 c water upto 2, enough to mix and make a smooth, pliable dough
Directions:
Mix flour, oil and salt in a medium bowl or in bowl of stand mixer
If using hands, slowly add water in parts and knead to a firm, yet supple dough.
For the stand mixer, using dough attachment: knead pouring water in at intervals (1/4 cup at time) on medium speed till it forms nonstickydough. Use a light hand with the water, as it tends to get real sticky, real fast.
Cover the dough and keep aside for 30 minutes.
Ingredients for the filling~
2 tbsp oil
1 red onion, diced
2 tsp chopped ginger
2 tsp sambal oelek, or fresh ground chili paste
1 tsp coriander
1 tsp garam masala
1 tsp black pepper
1 lb ground turkey or chicken
salt
1 tsp toasted sesame oil
Directions:
Heat oil in a large skillet, over medium heat.
Add onions, ginger, saute for a minute.
Mix in remaining ingredients and stir thoroughly until well combined.
Allow to cook covered on medium low heat, stirring occasionally, until meat is done and all moisture is evaporated. About 20 minutes.
After the first few, you' would've found your own rhythm and pace. But if you're like me, you've gone through enough YouTube visuals to confuse your brain. So there's all shapes, all sizes. All good. No worries if things aren't perfect. We just hide, secretly eat those and move on.
Assembly~
Divide the dough in two equal parts. Place a damp towel over one and remove the other to a well flour-dusted counter/workspace.
Flatten the dough and using a rolling pin, also dusted with flour, roll the dough thin, but not transparent, to about ¼ inch thickness. It should be large enough in diameter to cut out about 4-5 4" inch disks. I used a 4"biscuit cutter/cookie cutter. You can use also the top of a wide mouthed glass/cup. Collect and knead the remaining dough scraps, cut out until remaining dough is used up. Repeat with the other half.
With your fingers, press and thin out the edge of each circle, just so that it is slightly thinner than the center.
Place 1 heaping tsp of turkey stuffing in the center of each disc/wrapper.
Using your forefinger and middle finger, start making small pleats along the edge of the dough circle. Fold in/ out from one side and go all the way around, trying to squeeze out any air, fully turning the dumpling around to close.
Gently twist the top to seal.
Keep the prepared momos covered until ready to steam.
Grease a steamer tray and and fill water in the basket. Place on high heat, and have it come to a boil.
Place the momos on the greased tray, careful to keep space between each and not have skins touch. Cover.
With heat on medium- high, steam momos 15-20 minutes, until done. Dough will be smooth and taught.
Serve with chili dipping sauce.
With a deft hand and some serious dough twisting skills, you'll achieve art, which I clearly did not. I could only equate this pleating to sari draping. Those of you who've worn the 9 yard Indian national dress know what I mean. For those who haven't, you have nothing to worry about- pleat on. But as I stated on my page the other day, an awkward fold here or there produces not much wrong. Instead, the overall picture will actually look impressive, much like the sari's drape and fall. Subsequently, you may want to call yourself Momo Queen. Yes, I did.
Dipping sauce~
Ingredients:
1/4 cup tomato ketchup
2 tbsp rice wine vinegar
2-3 tbsp Sriracha/Asian chili sauce
Directions:
Combine all ingredients until smooth. Serve alongside momos.
Notes~
Adjust/add more seasonings to your meat filling.
Use a brush of water to seal opened or loosed pleats, although the dough will stick together when pressure is applied.
Don't overcook/ oversteam. You'll end up with dry, dense dumpling covers.
The first two months of 2020 nearly dashed by without a prompt. I mean, could the days/hours/moments/blinks have been a little less eventful? A mere ten words from the 10,000+ recipes that plague my mind would've sufficed, to keep motivation going, both yours and mine. Though, I'm not going to use unset resolutions and slack on my part as an end-all marker to our food dialogue here. Despite the long gaping silences, I promise to spill out the contents of my head for as long as I can wax poetic on cakes and curry. Over some eight years, dreaming, creating and reinventing recipes for BFMK put me on constant rethink mode, as to what delicious food truly is. It's an evolution, magically satisfying, where that thing you fiercely loathed in third grade has now become your palate's greatest desire. A few decades ago, if you'd told me I'd love solids from curdled milk, I would've desperately questioned our friendship.
And yet, here I am, bringing you Show Number Three with gloriously rancid milk starring as our hero. It's remarkable, this blueprint, of how enhancing a main course with a handful of seasonings not only makes it abound in the flavor of these extrinsic elements, but the taste imprint is distinct in ways that you're kind of hoping to have the same meal, in the same fashion throughout the entirety of your life. Much like good friendships. It's how basic transforms to sublime. Crumbled dairy transcends to silkenly regal. And certain plates, like certain individuals, are a questionless part of your life. That being said, the effort in making a variety of basting sauces and broadening marinade horizons is totally worth it. Paneer is neutral tasting, so it seamlessly assumes much of what it's dunked in to or what's dunked on to it. In this case, I craved contrastive degrees of spice, salt, and acid. Not only does it break the common tikka rut, but it shuts up arguments from the few unnamed picky members of our dinner table, perhaps specifically the hypercritical adolescent type that has a history of saying paneer is not real food. I believe a tray of these changed that mindset forever. High temperature baking yields firm pieces with juicy insides. The broiling ensures paneer get toasty, with an enviable bit of char. If you're a visual eater, the three colors of paneer make for a stunning display. This, with stacks of kheema naan (story to continue in a separate episode) was, incidentally, my dinner on January 26, India's Republic Day, and a nod to my first heritage. It's a pretty grand deal when I can channel my inner food stylist, and color my meal to match national sentiments. Cue now the story of how a total 18 pieces of paneer roast skimmed straight into my mouth when no one was around. Yes. All 18 pieces. Of course, I now make double batches. Just in case, history repeats itself.
Blend the cilantro, mint, spinach, ginger and lemon juice until combined. Whisk in salt and pepper until smooth.
Blend the cayenne, paprika, garlic , ginger, k.methi, and lemon juice in a blender jar and blend until smooth. Whisk in yoghurt and salt until combined.
Blend tahini, garlic, pepper and chaat masala until smooth. Stop the blender, add sesame seeds. Give mixture a quick whir so as to barely crush the seeds( there should be some crunch). Whisk in sour cream and salt until well combined.
Pour each marinade into a designated bowl. You should have three separate bowls, one for cilantro mint, one for red chili, and one for sesame.
Place six cubes each of paneer into each of the bowls bowls, i.e., six pieces in the cilantro mint, six pieces in the red chili, and six in the sesame.
Allow the paneer pieces to soak in the individual marinades for about 30 minutes to 1 hour.
Preheat oven to 450°F .
Place paneer pieces onto a foil lined, greased baking tray.
Spray with nonstick cooking spary or drizzle canola oil over pieces lightly.
Stick a toothpick in paneer cubes( optional).
Bake for 8-10 minutes. Switch to the broil option and time broil for about 2-3 extra minutes, checking in to see that pieces do not burn , but are just browned.
Serve with chopped tomatoes, chopped cucumbers, chopped onions and yoghurt.
"Yahweh, you are my soul’s celebration. How could I ever forget the miracles of kindness you’ve done for me? You kissed my heart with forgiveness, in spite of all I’ve done. You’ve healed me inside and out from every disease. You’ve rescued me from hell and saved my life. You’ve crowned me with love and mercy. You satisfy my every desire with good things. You’ve supercharged my life so that I soar again like a flying eagle in the sky!" Psalm 103:2-5 (TPT)
