Funeral Potatoes

Funeral potatoes, also known as Mormon Funeral Potatoes in Utah, are a cheesy potato casserole commonly served at funerals and family gathering. My son told me that he had it at office during his recent visit to California. He wanted to make this for Thanksgiving. The dish is creamy and cheesy potatoes, topped with crispy cornflakes.

Ingredients:

For Potato mixture:

6-7 medium potatoes

1/4 cup butter

1 can vegetarian cream of mushroom soup

2 cups sour cream (1 pint)

1/2 cup chopped green onions

1 teaspoon salt

1 1/2 cups shredded cheddar cheese

For the Topping:

1/4 cup melted butter

2 cups crushed cornflakes

Method:

1. Preheat oven to 400 degree F.

2. Cube and boil potatoes until just soft enough to eat, but still firm when bitten into. Drain water and set aside to cool.

3. Melt butter in microwave. Once melted stir in cream of mushroom soup.

                                                                 

4. In a separate bowl mix sour cream, chopped green onions, salt, and shredded cheddar cheese. 

                                                                 
 

5. Add the butter and soup mixture. Mix well and set aside.

                                           

6. Fold the potatoes to the sauce mixture. Stir just long enough to coat all potatoes.

                                           

7. Spoon the mixture into a greased 9x13 baking dish.

                                                          

8. To prepare the topping melt butter and mix with crushed Corn Flakes.

                                           

9. Spread cereal topping over the potato mixture in the pan. Bake in preheated oven for about 35-45 minutes or until bubbly and corn flakes appear golden and crispy.

                                                     

Notes:

You can add 1 teaspoon of sat to the the water when boiling the potatoes for more flavorful potatoes.

Makki Ki Roti (cornmeal flatbread)

 Makki ki roti and Sarson ka Saag is a classic Punjabi dish made in the winter season. Makki ki roti is flat bread made with coarse yellow corn meal. The dough is flattened with hand and cooked with ghee (clarified butter). Sarson is mustard greens or broccoli rabe, which is combined with spinach. The recipe makes 6 rotis. 

Ingredients:

2 Cups coarse yellow corn meal 

1 Cup hot water

1 teaspoon carrom seeds (ajwain)

1/2 teaspoon salt

ghee to cook the flat bread

Method:

1. In a large bowl, combine corn meal, carrom seeds and salt. 

                                                         

2. Pour 1 cup hot water. Cover and leave for a couple minutes. Gently knead the dough to a ball. There might be crack in the dough, but that is okay.

                                  

                                                        

3.Make 6 medium size balls, rolling them to smooth balls and slightly flattening them. Keep them covered. 

4. Place one ball on a clear plastic sheet dusted with corn meal. Place another plastic sheet on top. Gently flatten the ball with your palm to make a thick flat bread. It may not be a perfect round, but it is ok!

                              

5. Spread 1-2 teaspoons of ghee on a hot skillet (thava) over medium heat. Gently place the flat bread on the skillet. Do not worry if the edges crack or break, seal with a little water or wet fingers. Cook until the edges are brown, and flip over to cook the other side, sprinkling another teaspoon of ghee.

                                  

                                                         

6. Remove from skillet. Spread some ghee. Repeat the process with the remaining dough.

Serve hot with sarson ka saag.

                                               

Note:

Make sure the cornmeal you are using is not too old. 

You can add a little wheat flour to make it more pliable. But the authentic recipe is made with only cornmeal.

Roasted Cauliflower Soup

 Warm bowl of soup on a cold winter night is my go to dinner. This creamy cauliflower soup is the best! Roasted cauliflower enhances the taste. Recipe yields 4 bowls of soup.

Ingredients:

1 large cauliflower, cut into bite-size florets

3 Tablespoons extra-virgin olive oil (evoo)

fine sea salt to taste

1 medium red onion, chopped

2 cloves garlic, pressed or minced

4 Cups vegetable broth

2 Tablespoons unsalted butter

1 Tablespoon fresh lemon juice, more if needed

1/4 teaspoon ground nutmeg

For garnish: 2 Tablespoons finely chopped fresh flat- leaf parsley, chives or green onions

Method:

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. 

2. On the baking sheet, toss the cauliflower with 2 tablespoons olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until cauliflower is tender and caramelized on the edges, 25-35 minutes, tossing halfway.

                                                            

3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remining 1 tablespoon oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5-7 minutes.

                                                           

4. Add the garlic and cook, 30 seconds, then add the broth.

                                                            

5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

                                                             

6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. Add the butter and blend until smooth. Alternatively, you can use an emulsifying blender and blend the soup in the pot. Add the lemon juice and nutmeg and blend again. Add salt if required.

                                                             

7. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of parsley, green onion or chives.

                                                 

Mushroom Risotto

 This creamy, delicious baked risotto with mushrooms is to die for! Recipe yields 4-6 servings.

Ingredients:

3 Tablespoons olive oil, divided

1 small yellow onion, chopped

2 cloves garlic, minced

5 Cups vegetable broth (40 ounces)

1 1/2 Cups white Arborio rice

12-14 ounces baby Portobella mushrooms, cleaned and sliced

1 Cup freshly grated Parmesan cheese

1/2 cup dry white wine, optional

3 Tablespoons unsalted butter, diced

2 teaspoons tamari sauce, optional

1 teaspoon salt, more to taste

freshly ground black pepper, to taste

fresh oregano leaves removed from stems, for garnish

                                     

Method:

1. Place the oven rack in the middle position. Preheat oven to 350 degrees F.

2. Heat 1 tablespoon olive oil in a medium Dutch oven over medium heat. Add onion and a pinch of salt. Cook, stirring occasionally, for 10 minutes. Add garlic, and cook for another 2-4 minutes, until the onions are well browned.

                                       

3. Add 4 cups of broth, cover and bring to a boil over medium-high heat. Remove from heat and stir in the rice. 

                                                            

Cover the pot and bake until rice is tender to bite, 40-45 minutes. It will seem pretty dry when you take the lid off, but don't worry!

4. During the last 20 minutes of baking time, prepare the mushrooms. Warm 2 tablespoons of olive oil in a large skillet until shimmering, Add sliced mushrooms to the pot with a dash of salt. Cook stirring occasionally, until the mushrooms are darker in color, fragrant and soaked up most of their juices, 12-14 minutes.

                                                                

5. Remove the pan from the oven, Pour in the remaining cup of broth, the Parmesan, wine, butter, tamari, salt, and a generous amount of pepper. Stir vigorously for 2-3 minutes, until rice is thick and creamy.

                                        

6. Stir in the mushroom mixture and any remaining juices. Season to taste with salt and pepper. Garnish with fresh oregano before serving.

                                                                

                                                                 

Mangalorean Style Cauliflower Kempu Bezule

 Recently I had this crispy cauliflower appetizer at a local Indian restaurant. It was like Gobi 65 but tasted a little different. I searched for the name and it origin and found out it is called Cauliflower (Gobi) Kempu Bezule. It is a popular dish from Mangalore. I made this appetizer for a Christmas party we're going to tonight. Cauliflower florets are battered and fried, and sautéed and tossed  in a spicy yogurt sauce.

Ingredients: 

1 head of cauliflower, washed in hot water and broken into florets

For the Batter:

4-5 Tablespoons corn flour

3 Tablespoons rice flour

2 Tablespoons all purpose flour

3 teaspoons Kashmiri red chili powder

1/2 teaspoon turmeric

1/2 teaspoon garam masala

1/2 teaspoon powdered black pepper

1-2 teaspoons salt (adjust to taste)

1/2 teaspoon ginger garlic paste

2 sprigs curry leaves (for garnish)

vegetable oil or peanut oil to fry

For the Sauce:

2 teaspoons oil

3 green chili, finely chopped or slit

4 cloves of garlic, finely chopped

1/2 cup plain yogurt

Method:

1. Clean and break cauliflower into florets. Set aside.

2. In a large bowl, take corn flour, rice flour, all purpose flour, and salt. 

                                                     

3. Add red chili powder, turmeric, garam masala, and black pepper. Add ginger garlic paste. Add water and mix well into a thick batter, without any lumps.

                                                       

4. Add cauliflower florets and mix to coat. Set aside for 15 minutes to marinate.

                                

5. Heat oil in a pan on high flame. When the oil is hot, drop coated cauliflower florets one by one. Do not over crowd the pan. Leave the cauliflower untouched for 2 minutes. Remove the florets and drain on a paper towel when cooked. You will know they are cooked when the bubbles have subsided.

                                 

                                 

6. Repeat this process for the remaining cauliflower florets.

7. In the same oil, fry the curry leaves and drain them on a paper towel. Set aside.

                                                      

For the Sauce:

1. Take 2 teaspoons of oil used to fry the cauliflower in a pan. Add chopped green chili, and diced garlic. Sauté till fragrant, 1 minute.

                                                     

2.  Add yogurt and sauté for a minute. The yogurt will curdle. 

                                   

3. At this point add the fried cauliflower florets and toss to coat. Toss fried curry leaves.

                                     

 Remove from stove and serve Gobi bezule hot.