Spanish Vegetable Paella

My daughter gave me a Paella pan for Christmas. It came with the ingredients and instructions. Paella in authentic Spanish rice dish, usually cooked with seafood, in a special pan. My daughter made Paella with vegetables for dinner tonight. It was delicious, soft rice with crunchy vegetables on top and a crispy layer of rice on the bottom, all cooked in one pan. The recipe serves 2-3 

Ingredients:

1/4 cup extra virgin olive oil

1 small onion, finely diced

6 cloves garlic, roughly minced

1/2 red bell pepper, cut into thin strips

1 carrot, peeled and diced

10 green beans, cut into 1 inch pieces (I did not use as I did not have)

1 teaspoon smoked Spanish paprika

1 cup Spanish round rice

1/2 cup tomato sauce

3 cups vegetable broth

1/4 teaspoon saffron threads

salt to taste

                               

Method:

1. Heat the paella pan with oil to medium-high heat. Add sliced peppers and cook till fragrant, 3-4 minutes. Remove from pan and keep aside.

                                                            

2. Add the chopped vegetables (except the garlic). Stir continuously for 3-4 minutes, until onion is translucent. 

                                                            

3. Add minced garlic and quickly stir for 30 seconds. 

                                                        

4. Add sweet paprika, mix quickly. Add 1/2 cup tomato sauce. Season with sea salt. Mix everything together and bring to simmer. I used the spice from the paella kit.

                                

5. About 3 minutes after adding the tomato sauce and it has slightly thickened, add in 3 cups of vegetable broth and 1/4 teaspoon saffron threads. Mix together and bring to a boil.

                               

6. Now add 1 cup Spanish rice. Give it one final mix, spreading the rice uniformly over the pan. After this step do not mix the rice again. Turn the heat up to high and cook for 10 minutes.

                                

7. Most of the broth is now absorbed. Turn the heat to low, and add the pepper strips over the rice. Simmer for 8 more minutes. Add more broth if the rice is not cooked enough.

                                                          

8. Turn off the heat. Remove from stove. Cover with a dish cloth and let the paella to rest for 3 minutes. This is to ensure the rice gets fully cooked through. Remove the dish cloth and serve.

                                                

 Enjoy the soft layer of rice on the top and the crusty layer on the bottom.

                                                

Notes:

You can try this dish with mock meat if you like. 

If you do not have tomato sauce, peel and juice 2 tomatoes and use.

You can use water instead of broth.

You can add 1/2 cup canned lima beans to the paella, after adding the rice.

Use Spanish round rice for authentic taste.

Strictly adhere to cooking times and temperature of the stove.

The paella pan is a flat bottomed shallow wok.

Creamy Mushroom Pasta

I was in the mood for some pasta today. I do not make it that often since my daughter left home about 10 years ago (she loves pasta). I usually add a lot of vegetables in my pasta sauce. Today, I made a cheesy mushroom pasta casserole with no sauce for lunch. It is an easy dish to make, using just two dishes; a saucepan to cook pasta and a baking dish for the casserole.

Ingredients:

14 oz. button mushroom, sliced (about 5 cups)

1 cup sliced red onion 

2 Tablespoons fresh thyme ( dried works too)

black pepper to taste

salt to taste

3-4 garlic pods

8 oz. cream cheese (1 package)

14 oz. pasta

1 cup baby spinach

Method:

1. Preheat oven to 375 F.

2. Place the sliced mushrooms on a 9x10 baking dish.

                                                

3.Sprinkle with sliced onion, thyme, salt and pepper.

                                   

4. Drizzle with olive oil and toss to coat evenly.

                                   

5. Dot the cream cheese around the mushrooms. Place the garlic. Drizzle the garlic with a bit of olive oil.

                                                             

6. Cover the baking dish with aluminum foil. Bake for 35-45 minutes, until the garlic is soft and the mushrooms are tender.  

                                                         

7. While the mushroom and garlic are baking, cook the pasta according to the instructions on the package (al dente). Drain the water.

                                                          

8. After baking, squeeze the roasted garlic in a small bowl and mash them. Add the garlic, baby spinach, and cooked pasta to the mushroom. Toss well to combine.

                                     

Check for salt and spice. Add if required. Serve hot.

                                                    

Notes:

If you like garlic you can add a whole bulb of garlic to the baking dish. Place the whole garlic bulb, cut side up in the baking dish, drizzle with some olive oil before baking. Squeeze out the garlic into a small bowl and mash them before adding to the cooked pasta.

Thavala Adai

 

Adai is a popular food in South India, especially in Tamil Nadu and Kerala. Crispy pancake loaded with protein from different kinds of lentils. Thavala Aadi got its name from the bronze dish called thavali or pot. My grandmother used to make these delightful little pancakes when we visited her during our summer vacations. Thavala Adai is made with grinding soaked rice, lentils and red chili to a coarse batter and make pancake in a cast iron pan. Another method is to simply grind the dry ingredients to a coarse powder, and simply add boiling water to make a thick batter and make the pancake,

Ingredients:

1 cup idly rice

1/2 cup toor dal

1/4 cup channa dal

1 Tablespoon moong dal

1 Tablespoon urad dal

5 dried red chili

1 teaspoon peppercorn

1 teaspoon cumin seeds

1/4 cup fresh grated coconut

salt to taste

coconut oil to make the adai

Ingredients for tempering:

2 teaspoon sesame oil or olive oil

1 teaspoon mustard seeds

1/2 teaspoon asafoetida

4-5 fresh curry leaves

Method:

1. Grind dried chili, peppercorn and salt to a coarse powder.

2. Add cumin seeds, rice, and lentils. Grind to a coarse powder, about 2 cups. Transfer to a large bowl.

                                                         

3. Pour boiling water to the mixture to make a thick batter. Cover and set aside for 1 hour.

4. Heat 2 teaspoon oil in a small pan and temper mustard seeds. Add asafoetida and curry leaves when the mustard seeds pop. Stir into the batter. Fold in fresh coconut. Check the batter for salt and add if needed. Add water if required. But keep the batter thick.

                                                          

5. Heat a small iron pan (vanali), add 1 teaspoon coconut oil. Spoon 1/4 cup (ladle) batter into the oil and pat it to make a small thick pancake. Cover and cook until the edges are brown about 5 minutes.

                                

6. Gently flip adai over and cook the other side, about 5 minutes.

                                                      

7. Remove from pan and slide it on a serving plate. Repeat with remaining batter. You will get about 10 pancakes with this recipe. Serve Thavala Adai hot with chutney of your choice or plain. Some people like to eat it with jaggery or brown sugar. I like mine plain.

                                                  

Notes:

You can make the adai powder in large quantity and store it in an air tight container, and use it any time.

Methi Curry

 Methi aka fenugreek greens is popular in India. The cooking style of this delicate vegetable is unique to each state. In Tamil Nadu, where I hail from, we cook it with moong dal or make Kuzhambu with it. In other states it is widely used in Parathas, Muthiya, dal or curries. Methi curry aka Methi ni bhaji nu shak in Gujrat. Fenugreek leaves cooked with mild spices in a yogurt sauce, along with small chickpea flour dumplings (Muthiya)

Ingredients:

For besan-methi muthiya:

1 cup chopped fresh methi leaves

1/2 cup besan (chick pea flour)

1/2 teaspoon ginger paste

1 teaspoon chili paste

1/4 teaspoon turmeric powder

1 teaspoon red chili powder

1/2 teaspoon coriander powder

1/4 teaspoon sugar

salt to taste

1 pinch baking soda

1 teaspoon lemon juice

1 Tablespoon yogurt or more if required

For Methi Curry or shak:

2 Cups chopped fresh methi leaves

4 Tablespoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon asafoetida

2 green chili, chopped

1 teaspoon ginger paste

1 medium tomato, chopped ( about 1/2 cup)

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

salt to taste

2 teaspoons besan

1/2 cup sour yogurt mixed with 1 cup water

1/2 teaspoon garam masala

Method:

Muthiya:

1. Wash methi leaves and chop them roughly.

                                               

2. In a medium bowl, add 1 cup chopped methi, chickpea flour, ginger paste, chili paste, turmeric, red chili powder, coriander powder, sugar, salt, baking soda and lemon juice. Mix well.

                                                       

3. Add yogurt and knead to make a stiff dough. Roll dough to small balls. Keep aside.

                                                       

Methi Shak:

1. Heat oil in a large pan. Add mustard seeds, cumin seeds. Add asafoetida when the mustard seeds splutter.

                                                       

2. Add green chili, ginger, and sauté for 1 minute. Add 2 cups of chopped methi leaves, Sauté for 5 minutes.

                                                        

3. Add turmeric, red chili powder, coriander powder, and salt. Mix well and sauté for 2 minutes.

                                                         

4. Add chopped tomato and cook till soft, about 5 minutes. In a small bowl, mix 2 teaspoons besan with 1 1/2 cups prepared buttermilk. Make sure there are no lumps. Pour this mixture into the methi shak. Stir well. Cook on low heat for 3 minutes.

                                 

5. Gently drop the methi muthiya into the shak. Cover and simmer for 5-7 minutes. The muthiya will swell and float up.  

                                  

                                                             

 

6.  Add a little water if the shak thickens. Check for salt. Remove from stove. Serve hot with roti or rice.

                                                 

Notes:

I used 1/2 cup dried fenugreek leaves (kasoori methi) instead of fresh methi for making the muthiya.

You can add Kathiyavadi garlic paste to the shak. 

Take 5-6 garlic cloves, 1/2 teaspoon cumin seeds, and 1 teaspoon red chili powder in a mortar, Crush them together to a coarse paste. Add this paste after step 2 when making the shak.

Tzatziki

 Tzatziki is a flavorful yogurt dip made with grated cucumber, strained yogurt and herbs. It is so easy to make and it can be used as a dipping sauce for pita chips, falafel, or base for wrap, sandwich or as a salad dressing. Tzatziki is found in the cuisines of Southeastern Europe and the Middle East. I got this recipe from a former co worker who happens to be a Greek and a chef.

Ingredients:

2 Cups grated cucumber

1 1/2 cups plain Greek yogurt

2 Tablespoons extra-virgin olive oil

2 Tablespoons chopped fresh mint and dill ( I used dried herbs)

1 Tablespoon lemon juice

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

Method:

1. Lightly squeeze the grated cucumber, one handful at a time, between your palms over the sink to remove excess moisture. I squeeze over a bowl and drink the juice. Transfer the squeezed cucumber to a serving bowl. Repeat with the remaining cucumber.

                             

                              

                                                        

2. Add the herbs, yogurt, olive oil, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Serve immediately or chill for later.

I served it with falafel bowl.