Saturday, December 27, 2014

Channa Masala


The other day I picked up a package of Channa Masala at Trader Joes. I am not sure if the flavors are authentic Indian, but it tastes marvelous. I was on a mission to replicate the dish, first inspecting the ingredients lists on the package and taking it from there.
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 In Chana Massala, the main flavors are supposed to be tangy, aromatic flavorful, and not too spicy. Therefore, I chose turmeric and dried mango powder as the main spices. There are fresh curry leaves and black mustard seeds sauted in hot ghee, and a tad of garam masala. For the aromatic flavorful I added star anise, cardamon and cinnamon. To round it out I added  bay leaves and a bit of maple syrup, which are likely not authentic Indian. – Love this dish, whether it is authentic or inspired Indian.
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(Note: I make this dish with dried, un-soaked chickpeas. The cooking time is about 3-4h on very low in a cast iron pot. You can make it with cooked chickpeas or chickpeas from a can, of course).
Channa Masala (makes 2 large, or 4 side servings)
  • 1 teaspoon ghee
  • about 10-12 fresh curry leaves
  • 1 TB black mustard seeds
  • 3 green cardamom pods, whole
  • 2 whole star anise
  • 2 bay leaves
  • 1 TB garam masala
  • 1 small yellow onion, diced
  • 1 cup dried chickpeas (or 2 cans cooked chickpeas)
  • 2 teaspoons dried ground mango powder (amchur)
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 10 fresh cherry tomatoes, sliced
  • 1/2 can of tomato paste
  • 1 quart of vegetable broth (if you are using dried chickpeas) --- no broth if you used cooked chickpeas.
  • 1 TB maple syrup (or agave nectar)
  • 1 teaspoon dried vegetable bouillon powder (in lieu of salt)
In a heavy bottomed, cast iron pot, melt the ghee and add the curry leaves, black mustard seeds, cardamom, and star anise. Cover pot 3/4 with a lid (not fully, but don’t leave it open because the black mustard seeds like ‘pop’ like popcorn and pop all over your stove). Heating the spices like that in hot butter makes them fragrant, so it is an essential step before adding any other ingredients. Keep the heat at medium high, and listen until the mustard seeds seem to pop.
Reduce the heat slightly, add the onion and saute until translucent (1-2 min).
Now, add the chickpeas, remaining spices, broth (if you use dried chickpeas), and tomatoes. Stir, first bring to a simmer, and then significantly reduce the heat and cover with the lid. Let simmer with a tightly fitting lid, for about 3-4h, checking occasionally for sufficient liquid and softness of the chickpeas. The dish is done cooking once the chickpeas’ texture is soft enough for your liking (if using cooked chickpeas, simmer of medium low for 30min for the flavors to combine).
Now, add the maple syrup, the bouillon powder and remove the bay leaves, cardamom and star anise. –कृपया भोजन का आनंद लीजिये !
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Saturday, December 20, 2014

Gingerbread Soft Cookies

Gingerbread flavored with pine nuts, pecans and white chocolate chips. They are soft, chewy and elicit a feeling of holiday festivity.gingerbread_softcookies-1-6
Gingerbread soft cookies
  • 1 stick unsalted butter, soften
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 TB maple syrup
  • 1 TB organic molasses
  • 2 teaspoons ground dry ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • zest of 1/2 lemon
  • zest of 1/2 orange
  • 2 TB milk
  • 2 cups all-purpose flour
  • 2 tablespoons instant vanilla pudding mix
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 cup white chocolate chips
  • 1 cup toasted pine nuts
  • 1/2 cup chopped pecans

Directions:
  1. Preheat oven to 350F.
  2. In a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the butter, sugars, egg, vanilla extract, maple syrup, molasses and all the spices on medium-high speed until light and fluffy, about 5 minutes.
  3. In a separate bowl, mix the flour, salt, baking soda and pudding mix.
  4. Put speed on low, and slowly added the flour mixture to the butter mixture and mix on low speed until just combined, about 1 minute; don't overmix.
  5. Toast the pine nuts and pecan in a dry pan for a few minutes (watch it!)
  6. Add the white chocolate chips, toasted pine nuts and pecans to the batter and mix until just incorporated.
  7. Line a baking sheet with a silicon mat or parchment paper. Using a small ice cream scoop, (or any size of ice cream scoop you like based on the size of the cookies you would like to make) form heaping 1 – 1 1/2 –tablespoon sized mounds and place mounds on baking sheet (ca. 8 cookies per cookie sheet)
  8. Press mounds slightly flat, and press 3 additional pine nuts on top of the cookie dough ball.
  9. Bake for about 12 minutes.
  10. Do not overbake since the cookies will firm up as they cool. Cool cookies on the baking sheet for about at least 5 minutes before transferring to a wire rack to finish cooking.
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A real advent sitdown with home-baked cookies.

Saturday, December 6, 2014

Christmas by the Sea

It was my well-earned day off and I headed out of town. We are between snowstorms (the last one is mostly melted away), and the Christmas decorations are up. It was the usual route to Belfast, Cellardoor Winery, and then Camden. It was a good day to go since Camden celebrated “Christmas by the sea” weekend and the small businesses gave 15% off storewide and then there was a Christmas parade, Santa arriving by boat, horse-drawn carriages, storytelling with kids, fireworks and many more activities. Despite the influx of winter tourists, Camden with the Christmas décor looks like Christmas in the good old days: local, festive, intimate.

Frozen pond at Cellardoor Winery

Cellardoor Winery, still open until Christmas, and then closed until April.

The 225 year old barn.

All the medals…

Merryspring Holiday Bazaar

Need ornaments for your nautical themed Christmas tree?


The Camden harbor is rather empty this time of the year.

The Owl and Turtle Bookstore, what a gem.