Pecorino, Parsley & Smoked Paprika Wadas
A) Don’t judge, I’ve been living in sub zero temperatures for far too long .I deserve to indulge a little.
B) I’m just about perfect (relatively speaking) so why bother with resolutions?
C) Try saying NO to a highly opinionated 6 year old when he comes up with a recipe, which he guarantees, can beat Bobby Flay!
- 1/2 cup garbanzo bean flour
- 1/4 cup oats flour
- 1/4 cup semolina
- 1/4 cup grated/powdered pecorino cheese
- 1/2 cup chopped parsley
- 1 tbsp garlic salt
- Salt and pepper to taste (go easy on the salt because of the garlic salt and cheese)
- 3/4 cup water
- 1 tbsp Smoked paprika
- 1/4 tsp baking soda
- Oil for frying
- Add all of the ingredients in a large bowl and mix well. (Not the oil)
- The batter should be almost the same consistency as cookie dough.
- Heat the oil in a frying pan on a medium flame.
- Once the oil is hot, drop about teaspoon fulls of batter in a single layer. Not too many at once.
- Flip over once they’re slightly brown.
- Cook till the fritters are golden brown. Strain and repeat the process.
- Serve hot with an extra sprinkle of smoked paprika. (According to chef Karm)
Oats & Rava Dosa with Korean Chili Thread & Pickled Ginger
I’m back. 3 weeks without cooking has been pretty rough but I’m alive. India, of course was incredible as usual. Good food, great conversations, thick smog and zero boundaries. That being said, blizzard not withstanding, it’s great to be back home.
Time to cook some crazy food. Keeping it clean this time since I brought back some unwanted lbs with me and I don’t mean my luggage.
- 1/2 cup semolina
- 1/2 cup rice flour
- 1/2 cup oats flour
- 2+1/2 cups water
- 1 inch chopped ginger
- 1/2 cup chopped cilantro
- 1/4 cup chopped onions
- Salt to taste
- pickled ginger (topping)
- Black sesame seeds (topping)
- Korean chili thread (topping)
- Ghee/oil/butter to cook
- Add all the ingredients except for the toppings in a large bowl and whisk together. Set aside for 20-30 minutes.
- The batter is supposed to be a lot runnier than your regular Dosa batter. (Pouring consistency)
- Heat a Dosa pan or a non stick griddle. It has to be pretty hot for the Dosa to stick and get crispy.
- Pour a ladle full of batter in a circle starting from the outside, moving towards the center. No need to fill the holes. This is supposed to be lacey.
- Add some ghee/oil/butter to the edges to help loosen the Dosa and get a crispy texture.
- Add the toppings as per your taste. Remove with a spatula once brown. Fold over and serve hot.
Edamame Stuffed Paratha with Wasabi Raita
As much as I love the good old aloo (potatoes) paratha, it’s definitely time to give that aloo a break. Thanksgiving can be a pretty traumatic time for an aloo!! (What it does to your waistline is a whole different topic we’ll avoid at this moment)
So I decided to stuff my paratha with something more protein and less carbs. Replaced the refined flour with some whole wheat flour and of course, paired this Edamame goodness with some delicious non fat wasabi Raita (yogurt sauce) All that paratha fun with a nutritional twist.
Ingredients & Preparation
- 2 cups whole wheat flour
- 2 tsp oil
- 1 tsp salt
- Water to make the dough
- In a large bowl, mix the flour, oil and salt.
- Gradually add water by the spoonfuls till the dough starts to come together.
- Knead until you get a soft, non-sticky & elastic dough for approximately 5 minutes.
- Cover and let it rest while you get the stuffing ready.
- 1 pack frozen shelled edamame (defrosted in the microwave for 3 mins)
- Salt to taste
- 1/2 tsp cumin powder
- 2-3 tsp paprika powder
- 3-4 tsp Japanese chili powder
- 1 tsp curry powder
- 1 tbsp Chaat masala
- Pepper to taste
- Grind the defrosted edamame until you get a coarse mash.
- Add the rest of the seasoning & spices.
- Mix well & set aside.
- 1 cup nonfat Greek yogurt + 1/2 cup water ( or use 1+1/2 cups regular yogurt instead)
- 1/2- 1 tsp wasabi paste (depending on its potency & your tolerance)
- Salt & pepper to taste
- Whisk all the Raita ingredients & refrigerate until ready to serve.
Preparation for the Paratha
- Now, if you’re a first timer, I highly recommend a stuffed Paratha YouTube video before you begin making these.
- Divide the dough into small balls of approximately 1+1/2″ diameter.
- Dust one of them with some flour and roll it out in a circle of approx 6″ diameter
- Take about 2-3 tbsp of stuffing and shape it into a flat disc and place it in the middle of your dough circle.
- Twist the edges of the dough together in a package and flatten lightly.
- Dust the stuffed dough ball with flour once again and roll it out in a circle very gently so that you don’t rip the surface.
- Cook the Paratha on a griddle on both the sides on a medium flame, adding a few tsps of oil while turning.
- Follow the pattern with the rest of the parathas.
- Serve hot with wasabi Raita & picked ginger.