Cantaloupe Cayenne Sorbet – Hot and Cold

I think this is the first video in the history of Food Wishes to contain the word “Cayenne” in the title, and we have Humphry Slocombeto thank for that.

Humphry Slocombe is one of San Francisco’s top ice cream makers, and certainly its most creative; so when I saw something called, “Cantaloupe Cayenne Sorbet,” on their menu board, I knew I had to get the recipe.

My plan was to find out where their employees drink after work, buy a few rounds of shots (Jagermeister, of course), and somehow get it out of one of them. Unfortunately, I discovered the recipe had been published all over the Internet, so I never did get to do the shots thing, but the point is I found the recipe.

The vodka in this is optional, but I think it makes for a better sorbet. As anyone who has a bottle in the freezer can tell you, vodka doesn’t freeze like water does, so it helps create a smoother texture, or so they say. And by “they,” I mean Alton Brown, who was first person I saw do this. Whether you use the booze or not, I really hope you give this a try soon. Enjoy!

Makes just over a quart of Cantaloupe Cayenne Sorbet:
*Recipe slightly adapted from one found in Humphry Slocombe Ice Cream Book 

1 1/2 pounds peeled, seeded cantaloupe or any sweet, ripe melon (about 4 1/2 cups packed)

1/2 cup white sugar

2 teaspoons fresh lime juice

1 1/2 tablespoons seasoned rice wine vinegar

2 tablespoons vodka

1/4 teaspoon cayenne pepper (this was pretty spicy, so add less if you’re scared)

Next Up: Something with Cantaloupe

Badanekai Yennegai, Karnataka Style Stuffed Eggplant Curry

          Jowar Roti With Badanekai Yennegai ( Stuffed Eggplant Curry ), ever since I came to know about this combination, I was waiting to make it. Why waiting, when I could have made it the very next day, well, I wanted to taste the combo at a restaurant serving traditional Kannadiga food, and then try it at home. But that didn't work out, so finally, I gave in and made it at home. With so many wonderful blogs out there, featuring Kannadiga dishes. actually that was not difficult. The curry turned out absolutely delicious and it tasted awesome with the Jowar rotis. I already have two versions of Stuffed Eggplant Curry in my blog, version 1 and version 2, and now this one is yet another and each one is tasty in its own way. Coming back to today's post, if you have not yet tried this combo, do try it and I am sure you'll love it, but if you can't make jowar rotis, then you can still have it with some plain rice and it's equally delicious..

Need To Have

• Small Purple Brinjals/Eggplant/Kathrikkai - 8
• Onion - 1 medium, chopped finely
• Mustard Seeds - 1/2 teaspoon
• Asafoetida - 1/2 teaspoon
• Curry Leaves - 15
• Turmeric Powder - 1/4 teaspoon
• Salt to taste

To Roast And Grind

• Coriander Seeds - 4 teaspoon
• Cumin Seeds - 2 teaspoons
• Raw Peanuts - 2 tablespoons
• Cinnamon - 1" piece
• Cloves - 5
• Byadgi Chillies - 6
• Regular Dried Red Chillies - 2
• Sesame Seeds - 2 teaspoons
• Onion - 1 medium, roughly chopped
• Grated Coconut - 3/4 cup
• Jaggery - 1 teaspoon
• Tamarind - 2 blueberry sized balls

Original Recipe here.

Method

          First let's make the stuffing. Roast the peanuts, remove and keep. Heat a little oil, add the coriander seeds, cumin seeds, cinnamon, cloves, both the chillies, roast, towards the end, add the sesame seeds, mix, remove and keep. Heat some more oil, add the onion, saute till it turns pink, switch off, add the coconut, mix and remove.

          Let all the roasted ingredients to cool, then grind them all together with tamarind and jaggery, adding as little water as possible into a thick mixture.

          Now, wash the brinjals, then slit them as shown. Stuff them with the ground mixture, without breaking them, you'll have some mixture left.

          Heat some oil, add the mustard seeds, when it starts sputtering, add the asafoetida, followed by the curry leaves and the chopped onion and saute till it turns translucent. Now add the stuffed eggplants and saute them carefully for about 5 minutes, till they change color.

          Now add the leftover ground mixture along with about 2 cups of water, turmeric powder and salt, cover and cook on low heat, till the eggplants are done, for about 20 to 25 minutes, keep turning the eggplants carefully at intervals. You should see the oil floating on the top like in the picture. Remove and enjoy with the jowar rotis or rice..

Note
Byadgi chillies are a variety of dried red chillies, they have crinkled appearance and are less spicy and used widely in Kannadiga cuisine and they give a bright red color to the dish.
Adjust the water added according to how thick or thin you want the curry.

Quinoa, Coconut Flour Einkorn Banana Bread (Sugar Free, Dairy Free)

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

A deliciously healthy banana bread made with a mix of freshly milled einkorn flour, defatted coconut flour and quinoa flour. It's dairy free, sugar free, packed with nutrients and perfect for breakfast or a healthy snack in between meals.

Wet Ingredients	Dry Ingredients
4 Large overripe bananas 2 Large eggs, at room-temperature 40 g Pumpkin seed oil 60 g Homemade sunflower seed maca butter 2 tbsp Brandy	45 g Quinoa flour 25 g Coconut flour 180 g Einkorn berries, ground into flour 7 g Baking powder 3 g Baking soda Pinch of salt 1/2 tsp Vanilla powder 1/2 tsp Cardamom powder 1/2 tsp Cinnamon powder

1. Preheat your oven to 180C/350F. Grease and line base of a large 13cm x 21cm loaf pan with parchment paper.
   
2. In a blender, add in overripe bananas, eggs, pumpkin seed oil, sunflower seed butter and brandy. Process all the ingredients until smooth .
   
3. Sift together the flours, baking powder, baking soda, salt, vanilla powder and spices together in a large bowl and pour the wet mixture onto the dry mixture, folding gently but thoroughly.
   
4. Pour into the prepared pan. Smooth the surface. Sprinkle the surface with 1 tablespoon of sunflower seeds if desired and bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool before turning onto a wire rack to cool completely. Slice and serve with sunflower seed maca butter.

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

Eat,Drink And Be Merry!

Carrot Dosa

          As I have already told many times, we never get tired of dosas at home, so here is another new dosa for my dosa collection, Carrot Dosa. Actually this is a recipe from Mallika Badrinath's cook book. It's an instant dosa, in the sense, the batter need not be fermented, but of course we have to soak and grind the rice along with the carrots and other spices. As with most instant dosas, it tastes best when served hot, it tends to become rubbery when it gets cold and it goes well with some coconut or peanut based chutney..

Need To Have

• Raw Rice/Pachai Arisi - 11/4 cup
• Idli Rice - 1/4 cup + 1 tablespoon
• Grated Carrot - 1 cup
• Onion - 1 medium
• Dried Red Chillies - 6
• Cumin Seeds - 1 teaspoon
• Tamarind -  gooseberry sized ball
• Salt - 11/2 to 2 teaspoons

Method

          Wash and soak both the rice varieties for about 2 hours. Grind the soaked rice with the rest of the ingredients using some water into a smooth batter ( will have a sandy consistency).

          Add the salt and about 21/2 to 3 cups of water to make it a thin batter ( like rava dosa batter ). Heat and grease a dosa pan, take a big laddle of batter ( 1/4 cup batter ), hold it at a height of 4 to 5 inches from the pan and pour it in circles, starting from the edges and moving to the center, you don't spread the batter. Drizzle some oil, cover and cook it till it turns golden at the bottom, you can remove the dosa and serve without flipping it to the other side. But, I flip it to the other side and cook for less than a minute and remove.

Some chutneys to go with this Carrot Dosa..
Coconut-Onion Chutney
Peanut Chutney
Chana Dal Chutney
Peanut Tomato Chutney
Ginger Chutney

Note
When you pour the batter, you should see holes forming in the dosa, if that doesn't happen, either the dosa pan is not hot enough or the batter needs little more water.

Chocolate Energy Bars – Looking Good…Maybe Too Good

If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good.

These look like fudge brownies, and so it does take a millisecond for the brain to process that they’re not going to taste like fudge brownies. Having said that, they really are delicious, and satisfying in a non-decadent, but still chocolaty way.

Try your hardest to find Medjool dates, but if you can’t, any dried date should work, as long as it’s soft and sticky enough. If the ones you’re using seem too hard and dry, simply soak them in water until they soften up a bit.

Beyond the advantages I’ve described already, you also have the freedom to use any combination of nuts, seeds, and dried fruits you’d like. There’s about a million ways you can go, and I expect to hear about any particularly brilliant combinations. I hope you give these a try soon. Enjoy!

Makes about 12 Chocolate Energy Bars:

2 cups chopped, pitted Medjool dates

2 cups raw cashews

1 cup raw or roasted unsalted almonds

3/4 cup high-quality unsweetened cocoa powder (I used Guittard Cocoa Rouge)

2 tablespoons coconut oil

1/2 cup unsweetened shredded coconut

2 teaspoons vanilla extract

1 to 2 tablespoon cold espresso coffee or water,

1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)

very small pinch cayenne

Mangai Thogayal, Raw Mango Chutney

          Today's post is going to be a simple one, Mangai Thogayal/Mango Chutney. Though I make sambar or kootu or vegetable gravy to go with rice, we always love to have some kind of thogayal or chutney on the side. When we make thogayals, since we mix it with rice, we make it as thick as possible, without adding water ( or very little water ) and the texture is slightly coarse. I make the mango thogayal just like the coconut chutney, except here, for sourness I add the mango pieces instead of tamarind. This tastes very good when mixed with rice, or if you want to have it with idlis or dosas, make it slightly watery and season it with some mustard and urad dal..

Need To Have

• Grated Coconut - 1/2 cup
• Chopped Mango - 1/4 cup
• Shallots - 2 small
• Dried Red Chilly - 1 or 2
• Ginger - 1/2" piece
• Curry Leaves - 1 or 2
• Salt to taste

Method

          Take everything in a blender and grind it into a coarse chutney, without or with very little water. Remove and enjoy it with plain rice.

Some more thogayals/chutneys that you can have with rice..
Ridge Gourd Peel Thogayal
Pudina Thogayal
Karpuravalli/Doddapatre/Ajwain Leaves Thogayal
Parippu Thogayal

Note
I ran out of red chillies that day so I have used red chilly flakes.
Depending on the sourness of the mango, use more or less, the final thogayal/chutney should be a perfect balance, it should not be too sour or very bland.
Also add more or less chillies depending on the spiciness of the chillies.

Next Up: Something with Dates

Tomato Rice With Coconut Milk, Thengai Paal Thakkali Sadam

          Thakkali Sadam, this is the favorite mixed rice in our home, I have already posted one version of it ( the one that I make more often ) here in the blog, I don't use any masalas, garlic or coconut milk in that rice, just plain seasoning and green chillies for spice. Today's rice is another version of Tomato Rice, we cook the rice with tomatoes, coconut milk and it has garlic, it's more like a pilaf. This rice tastes totally different from the first one and the flavors are totally different with the coconut milk and garlic. Both are tasty in their own way, you might like one better than the other, depending upon your choice of flavors..

Need To Have

• Basmati Rice - 1 cup
• Tomatoes - 3 medium, chopped
• Onion - 1 medium, chopped
• Frozen Peas - 1/2 cup
• Garlic cloves - 5
• Green Chillies - 2
• Store Bought Coconut Milk - 1/2 cup
• Cinnamon - 1" stick
• Cloves - 5
• Green Cardamom - 3
• Cashews - 6 or 8, broken into pieces
• Salt to taste

Method

          Pound together the garlic and green chillies and keep. Wash and soak the rice for about 30 minutes.

          Heat some oil, add the cloves, cinnamon and cardamom, once they start sizzling, add cashews, saute till they turn golden, then add the onion.

          Saute for a minute, add the garlic-chilly and saute till raw smell goes away. Now add the chopped tomatoes and salt and saute till it breaks down.

          Now add the drained rice and green peas, mix, add the coconut milk and 2 cups of water, cover and cook, once it starts boiling, reduce the heat and cook on medium-low heat till done. Once all the moisture has almost gone way, switch off and leave it covered without disturbing for about 20 to 30 minutes. Serve it with some raitha and chips or some kind of kurma or curry.

Note
If using freshly squeezed coconut milk, you can use even one cup and reduce the water.
Check the salt before adding the rice, it should taste slightly on the saltier side, then it'll be fine when the rice is cooked.
Don't disturb the rice when it's hot, you'll end up making it mushy.
You can leave out the green peas if you don't have or don't like.

Dressed Up Kale Salad

With the wicked heat and high humidity here in London, Ontario lately, salads are surely in order. And the simpler and healthier, the better. This also happens to be the time of year to take advantage of seasonal vegetables, and as kale is one of my favorites, this leafy and earthy vegetable was the star of this show in a salad that is completely vegan too.

I came across Johanna's Only-Kale-Can-Save-Us-Now salad and was suitably intrigued — not just by the name, but by the flavors. I've adjusted it to some degree, but the creamy base of the dressing retains the essential ingredients of tahini, lemon juice, a bit a maple syrup for a hint of sweetness, and nutritional yeast for a cheesy flavor without actually adding any dairy. It is light, delicious and wholesome.

I'll be making it again this weekend, as it is going to be another scorcher. Served along with chickpea olive salad with za'atar and cherry tomatoes and vegan potato salad dressed with avocado, you will have a perfect summer meal for a number of guests without too much fuss that can easily be enjoyed on the patio.

Dressed Up Kale Salad

Recipe by Lisa Turner Adapted from Green Gourmet Giraffe Published on June 26, 2016 Simple and healthy kale salad tossed with a creamy and flavorful tahini and lemon dressing Print this recipe Ingredients: leaves from half bunch of kale (6 to 7 stalks) 1 1/2 tablespoons nutritional yeast 1 tablespoon tahini juice from 1/2 lemon (1 1/2 tablespoons) 1 tablespoon maple syrup, honey or agave nectar 1 shallot, minced water as needed hemp seeds or toasted sesame seeds for garnish (optional) Instructions: Remove the kale leaves from the stalk and tear into pieces. Rinse well and pat dry. In a large bowl, whisk together the nutritional yeast, tahini, lemon juice, sweetneer and shalot. Add water as necessary to thin to a thick but pourable consistency. Add the kale to the bowl and mix with your hands until everything is well blended. Sprinkle with seeds if desired, and serve. Makes 4 servings

This is my contribution to Eat Your Greens, a monthly event co-hosted by The Veg Hog and Allotment 2 Kitchen. The Veg Hog is hosting the June 2016 edition.

More Kale recipes from Lisa's Vegetarian Kitchen:
Tuscan-Style Pinto Bean Soup with Kale
French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale
Caldo Verde (Portuguese Potato and Kale Soup)

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