Apfelpfannkuchen (Baked German Apple Pancake)

Also known as a "Dutch Baby" in much of the United States, this sweet eggy apple treat speaks directly to my weakness for baked pancakes. Rising like a soufflé and turning a beautiful golden brown color in the oven, the pancake gently falls when removed and quickly fills the kitchen with the tempting aroma of brown sugar, cinnamon and nutmeg. Perfect for warming the flesh and spirit on a cool autumn morning, or even for serving as dessert, the "apfelpfannkuchen" is worth the little time and effort it requires. Weekends deserve a treat such as this.

Apfelpfannkuchen (Baked German Apple Pancake)

Recipe by Lisa Turner Published on November 19, 2011 A soft, sweet baked soufflé-like baked apple pancake with the inviting homey aromas of brown sugar, cinnamon and nutmeg — wonderful for breakfast or for dessert Print this recipe Ingredients: 1/2 cup unbleached all-purpose flour 1 tablespoon sugar 1/2 teaspoon baking powder pinch of sea salt 4 large eggs 1 cup whole milk 2 tablespoons melted butter 1 teaspoon vanilla 1/2 teaspoon ground nutmeg 1/4 cup butter 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 large apple, cored and cut into thin slices 1/4 cup brown sugar Instructions: In a large bowl, mix the flour, sugar, baking powder and salt. Mix in the eggs until combined. Stir in the milk, followed by the melted butter, vanilla and nutmeg. Let the batter rest for 30 minutes to an hour. Preheat an oven to 425°. On the stove, melt the butter in a large 10-inch cast-iron or oven-safe skillet over low heat, and use a brush to coat the sides of the pan. Meanwhile, combine 1/4 cup of brown sugar with the cinnamon and nutmeg. Sprinkle the mixture over the bottom of the skillet and then line the pan with slices of apple. Sprinkle the remaining 1/4 cup of brown sugar over the apples. Turn up the heat to medium-high and let the pan sit for a few minutes until the brown sugar starts to bubble. Remove the pan from heat, and gently pour the batter over the apples. Place the pan in the preheated oven and bake for 15 minutes, then reduce the heat to 375° and bake for 10 more minutes or until the pancake is a deep golden brown and a toothpick inserted in the pancake comes out clean. Remove from heat and slide a rubber spatula around the edges to loosen the pancake from the sides. Serve hot or warm. Leftover pancake can be wrapped in aluminum foil and refrigerated for up to 2 days, then reheated at 300° for 15 - 20 minutes. Makes one 10-inch pancake

Other baked breakfast delights from Lisa's Vegetarian Kitchen:
Baked Blueberry & Peach Pancakes
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce
Baked Strawberry Pancakes
Baked Strawberry Ricotta French Toast

On the top of the reading stack: cookbooks

Audio Accompaniment: Trentemoller vs. Massive attack

Tangy Red Lentil Dal with Goda Masala

For this recipe I made up a fresh batch of goda masala, a spice blend that is new to me. Garam masala will work well if you don't feel like making this blend, but I do recommend trying goda masala as it adds an extra kick and a uniquely deep and earthy flavor and aroma to the dish. The recipe for the spice blend can be cut in half, or you can make up a big batch and share with your friends. This easy-to-digest, tart and tangy dal curry (or "amti" as this kind of dish is called in Maharashtra) is adapted from "Sukham Ayu" by Jigyasa Giri and Pratibha Jain.

I served this with a healthy carrot and turnip kinpira as well as a good helping of plain "cavena nuda". Literally meaning "naked oat", cavena nuda is a high-fibre, high-protein and gluten-free Canadian oat whose bran remains on the kernel after hulling, and that stores for years without spoiling or growing rancid. Cavena nuda cooks like rice into soft and chewy grains with a nutty flavor. Look for it at your local health food store, or order online for a delicious and healthy grain accompaniment to your meals.

I'm sending this off to this month's edition of No Croutons Required. The theme this month is to choose a random vegetarian soup recipe. Dom is pitching in this month for the roundup.

Tangy Red Lentil Dal with Goda Masala (Amti)

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on November 16, 2011 An easy-to-digest and easy-to-prepare tart, tangy and spicy red lentil curry Print this recipe Ingredients: 2/3 cup red lentils 1/2 teaspoon turmeric powder 2 tablespoons tamarind pulp 1 tablespoon grated jaggery or brown sugar 2 teaspoons goda masala or garam masala 1/2 teaspoon chili powder 3 to 4 fresh green chilies, seeded and finely chopped dash of cayenne sea salt to taste For the tempering: 2 teaspoons ghee or oil 1 teaspoon black mustard seeds 1-inch piece ginger, grated or minced 1/4 to 1/2 teaspoon fenugreek seeds 1/2 teaspoon asafetida handful of dried curry leaves Garnish: 1/4 cup unsweetened shredded coconut fresh coriander or parsley leaves Instructions: Wash the lentils well and soak in a pot for 1/2 to 1 hour in 1 1/2 cups of water. Add the turmeric, bring to a boil and cover and gently simmer until the lentils are tender and start to break apart, roughly 20 to 30 minutes. Stir occasionally and set aside when done. In a heavy-bottomed pot, heat the ghee or oil over medium heat. When hot, toss in the mustard seeds until they turn grey and begin to splutter and pop. Reduce the heat slightly, add the fenugreek seeds, stir until they brown a few shades and then stir and fry the ginger for a minute of so. Stir in the asafetida and curry leaves and then toss in the tamarind, hot chilies, sugar, goda masala or garam masala, chili powder, cayenne, lentils and salt along with 2/3 to 1 cup of water. Cover and simmer for 5 to10 minutes, stirring often, until your reach your desired consistency. Garnish with coconut and fresh parsley or coriander. Makes 4 servings

More lentil dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Madras Red Lentil Soup
Greek Lentil Soup - Fakes
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes
Urad Dal and Chana Dal with Fresh Fenugreek and Tomatoes

On the top of the reading stack: The Trial of Gilles de Rais by Georges Bataille

Audio Accompaniment: Trentemoller

Pidi Karunai Kizhangu Chops / Yam Fry Recipe

I love chops made with vazhakkai and senaikizhangu ( Elephant yam ).Recently I bought small sized black colored pidi karunai kizhangu from my native.I heard its a good remedy for piles. We usually make vatral kulambu by adding this kizhangu. This time i tried chops by searching the recipe.I got from a discussion forum hub. It was very nice and aromatic with the perfect blend of spices. The original recipe was named as "Karunai kizhangu kola urundai" and it was told to deep fry. But I followed the same recipe and made in dosa tawa instead of deep frying. I would say this recipe is apt for making with elephant yam and raw banana. My doter loved it very much.We enjoyed with sambhar  and curd rice !!

INGREDIENTS

Pidi karunai - 4 nos TO GRIND: Pottukadalai/ Fried gram dal/ Dalia - 3 tbsp Tamarind paste - 1/2 tbsp Turmeric powder - A pinch Cloves - 2 nos Cinnamon - 1 inch piece Fennel seeds/ Soambu - 1 tsp Garlic cloves - 4 nos Red chillies - 5 - 7 nos Shredded coconut - 1 tbsp Ginger - 1 small piece Salt & water - As needed. Lime juice - Optional Coriander leaves - To  garnish.

METHOD

1. Wash & soak the kizhangu in abundant water for sometime to remove all the mud.
   
2. Pressure cook in high flame for 1 whistle.It should be half done.(Skin should be hard to touch)
   
3. Now grind all the items given above adding required salt & water to make a smooth paste.
   
4. Remove the skin of the kizhangu and chop it round.
   
5. Now mix the paste ans marinate for sometime. The  kizhangu should be fully coated with the paste.
   
6. Now heat the dosa tawa and sprinkle some oil. Cover Cook the marinated pieces for sometime.Keep the flame low for even cooking. flip the pieces to cook the other side and do the same.
   
7. I Wanted a brown layer to be formed so i kept for a longer time.
   
8. Finally garnish with coriander leaves and add lime juice if necessary.
   
9. Karunai kizhangu Chops is ready !!

NOTE

• If u want to try kolas , just cook the kizhangu well till it mashes.Mash it with ur hands and add the paste.Mix well. Add finely chopped onions and coriander leaves . Make small balls and deep fry them in batches.
  
• If u wish to try the same with senai / elephant yam , add little more tamarind paste by avoid the irritation in tongue.Add less tamarind paste to make the same with raw banana.

Technorati Tags: KARUNAI KILANZHU CHOPS,KARUNAI KIZHANGU VARUVAL,kArunai Kizhangu poriyal,Pidi karunai fry,pidi karunai dry curry,pidi karunai poriyal.

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

Recently I was treated to a lovely package of California Walnuts that included a handy little cutting board, a nut cracker, a cute oven mitt and a useful jar. The presentation was most impressive. I was invited to enter a holiday contest using the walnuts and decided upon this appetizer that can be most pleasingly served with chopped vegetables such as carrots, celery, green and red pepper or any other veggie you fancy. This tapenade - or pate if you prefer - also goes well with crackers and seedy flatbreads. We all know we enjoy snacking more at holiday time and this recipe is guilt-free as it is packed full of nutrients and not in the least bit decadent, though you might think so because you won't be able to stop nibbling on it. Tangy, with a bit of kick, the flavours compliment each other for one fine dip or spread. This recipe makes a fair amount so if you are looking for something to bring to a holiday gathering (vegans can enjoy it too) do consider offering up this tapenade.

High in omega-3 acid (especially essential for vegetarians) and antioxidants, the fat in walnuts is polyunsaturated and contains no cholesterol nor trans fat. Walnuts are also a good source of magnesium, folic acid, omega-6, thiamine, niacin, B6, iron, zinc and fibre. A daily dose of walnuts is just plain good for you and the possibilities are endless. Excellent just on their own, or make up an appetizer, incorporate them into a main dish (I'm thinking nut loaf - yum), consider dressing up your grain dishes or presenting an awe-inspiring dessert.

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

Recipe by Lisa Turner Published on November 14, 2011 An incredibly flavor-packed and healthy dip or spread for fresh vegetables, crackers or flatbreads Print this recipe Ingredients: 2/3 cup red lentils, rinsed juice of 1 lemon or lime 1 - 1 1/2 teaspoons sea salt 2 fresh green chilies a few crushed dried red chilies 1 teaspoon smoked paprika dash cayenne 6 - 8 sun-dried tomatoes 1/2 cup pitted Kalamata olives 1 cup walnut pieces 1/2 teaspoon cumin seeds 1 small onion, chopped 1 tablespoon olive oil 1 tablespoon chopped fresh rosemary + extra for garnish Instructions: Begin by cooking the lentils. In a medium pot, bring the lentils to a boil in two cups of water. Cover and simmer until the lentils are soft and tender. Drain off any excess liquid. While the lentils are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, Drain, reserving some of the soaking liquid in case the mixture is too dry. Combine the cooked lentils, lemon or lime juice, salt, chilies, paprika, cayenne, sun-dried tomatoes and olives in a food processor and pulse. Heat a frying pan over medium heat and dry roast the walnuts and cumin seeds until lightly toasted. Make sure to stir frequently. Add the walnuts and cumin seeds to the food processor.  Now add the olive oil over medium heat and when hot add the onion and stir, stirring and fry until the onion begins to soften.  Stir in the rosemary and stir and fry for another minute or two.  Add the cooked onion mixture to the food processor. If it is too dry, add a bit of the reserved sun-dried tomato soaking liquid. Process the mixture until smooth and garnish with a few sprigs of rosemary. Can be served warm or cold or at room temperature. Makes 3 cups

More holiday appetizers you may enjoy from Lisa's Vegetarian Kitchen:
Olive Tapenade
Marinated Sun-Dried Tomato Hummus with Olives
Sun-Dried Tomato and Olive Hummus with Goat Cheese

Greek-Style Rice and Split Pea Pilaf with Artichokes

Light and fragrant with a slightly sweet and salty Mediterranean tang, this quick and simple rice and split pea pilaf dressed with artichokes, juicy kalamata olives and creamy feta cheese makes a wonderful lunch or side dish. Both the rice and split peas can be cooked a day or more in advance, and should be cool before making the pilaf — use 1 cup dried rice and 2/3 cup dried green split peas to make the right amount of cooked ingredients.

Greek-Style Rice and Split Pea Pilaf with Artichokes

Recipe by Lisa Turner Cuisine: Greek Published on November 10, 2011 Light and fragrant with a slightly sweet and salty Mediterranean tang, this quick and simple rice and split pea pilaf dressed with artichokes, juicy kalamata olives and creamy feta cheese makes a wonderful lunch or side dish Print this recipe Ingredients: 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, minced or crushed 1/2 green bell pepper, seeded and chopped 1 jalapeño, seeded and chopped (optional) 1 sprig fresh thyme (optional) 3 cups cold cooked rice (1 cup dried) juice of 2 lemons 2 cups cooked green split peas (2/3 cup dried) 14 oz (410 mL) can artichoke hearts packed in water or brine, drained and quartered 2 tablespoons fresh oregano, chopped (2 teaspoons dried) 1 cup grape tomatoes, halved 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste 1 cup Kalamata olives, pitted and halved 1 cup Feta cheese, crumbled Instructions: Heat a large skillet or wok over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl to coat the pan. Add the onions and garlic, and sauté for 1 minute. Add the green pepper and jalapeño and sprig of thyme if using, and continue to sauté for another minute. Pour in the rice and lemon juice. Stir to break up clumps of rice. Reduce the heat to medium-low, and stir in the green split peas, artichoke hearts and oregano. Continue cooking, stirring occasionally, for 10 minutes or until the pilaf is heated through. Stir in the grape tomatoes, salt and pepper, and let rest on the heat for 2 to 3 minutes more. Remove from heat and discard the thyme sprig. To serve, stir in the olives and ladle the pilaf onto a serving plate or individual plates, and garnish with Feta cheese. Serve warm. Makes 6 servings

Other ideas from Lisa's Vegetarian Kitchen you may enjoy:
Greek Macaroni and Cheese
Greek Tomato Rice
Quinoa Dolmadakia (Stuffed Grape Leaves)

Vazhaithandu Juice / Banana Stem Juice Recipe - Sweet And Salt Version

I really got bored of making thogayal, pachadi and poriyal with vazhaithandu.My husband hates to eat vazhaithandu just becoz it takes so much time to chew n eat ;). I heard drinking vazhaithandu juice in empty stomach is one of the healthiest way to include in our diet. Its a hassle free job too.Last month when i went to my native ,we tasted this juice in Salem, Lakshmi hotel. We loved it.It was mild in sweet and they served it chilled. We couldn't find out its the juice of vazhaithandu .I wanted to try the same at home.I tried sweet and salt versions. Both were excellent. I dint serve it cold, I made at room temperature.Finally its your choice  !!

SWEET JUICE

INGREDIENTS

Plantain stem /Vazhaithandu - 1 /2 no (medium size) Boiled Milk - 1/2 cup (adjust) Sugar - 2 tbsp Water- If necessary

METHOD

Remove the outer layer of vazhaithandu till core ( At this point u dont have layers to remove). Cut into rings while removing the fibre simultaneously that comes between the rings . Chop into small pieces .Grind with sugar and milk.Add more milk & sugar if necessary. Strain in a double cloth filter.Pour in a serving glass. Serve it chilled or at room temperature !!

SALT VERSION

INGREDIENTS

Vazhaithandu - 1/2 no (medium size) Sour curd - 2tbsp Salt & water - As needed Pepper powder - 2 pinches (optional) Coriander leaves - To garnish

METHOD

Repeat steps 1 and 2 given in the above version and cut the stem into pieces and immerse in buttermilk to avoid color change. Grind the pieces along with curd and salt. Add more water , whisk and strain in a double cloth filter. Pour in a serving glass and  garnish with little coriander leaves serve chill!!

NOTE

1. Drinking vazhathandu juice alone doesnot help u to shed ur weight. U have to carry on the other things like diet .excercise etc.
2. U can prepare the juice in another way .Grind the Banana stem with salt , pepper powder and lime juice. Filter and enjoy !! Hope this method sounds easier.

Technorati Tags: Banana stem,plantain stem juice,Vazhathandu juice,Banana stem benefits,plantain stem benefits.

Saag Paneer (Palak Paneer)

A reader recently emailed me looking for a good version of saag paneer, the classic spiced spinach and paneer dish from North India. As popular as this dish is, I couldn't believe that I didn't have a recipe for it on my blog. Inspired by the absence, I consulted my treasured copy of Lord Krishna's Cuisine by Yamuna Devi where we find that although this dish is usually made with spinach, sometimes it is made with various mixed greens such as combinations of spinach and mustard leaves, collard greens, fenugreek leaves or beet greens. The possibilities are endless.

My dinner companions were certainly delighted with the adaptation I came up with from the book. I served it with some basmati rice, but any Indian flatbread and soup would also go just perfectly alongside this dish.

Also a reminder that you have until the end of this month to submit your favorite Indian dish for a chance to win a copy of Raghavan Iyer's 660 Curries.

Saag Paneer (Chopped Spinach with Paneer Cheese)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on November 8, 2011 The classic North Indian dish of spiced creamy spinach and fried paneer cheese Print this recipe Ingredients: 3 - 4 hot green or red chillies, chopped 1-inch piece ginger, peeled and chopped 4 tablespoons yogurt, yogurt whey or water 1 tablespoon ground coriander 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne 6 tablespoons ghee or oil 14 oz. paneer cheese, cut into cubes 2 pounds fresh spinach, rinsed, trimmed and chopped 2/3 teaspoon garam masala 1 teaspoon of sea salt 3 generous tablespoons of cream cheese (or cream) Instructions: In a blender or food processor, blend together the chilies, ginger, yogurt (or whey or water), coriander, turmeric, cumin, paprika and cayenne until you have a smooth purée. Set aside. Heat the ghee or oil in a non-stick pan over medium heat. When hot, add the paneer cubes and gently fry, turning often, until the cubes are nicely browned on all sides. Remove with a slotted spoon and set aside. In the same pan add the spice mixture, stir and add the spinach. Cover and simmer over medium low heat for about 8 minutes. Stir, cover again and cook for another 8 minutes. Stir in the garam masala, salt, fried paneer and cream cheese (or cream). Cover and cook for another 5 minutes, stir and serve. Makes 5 - 6 servings

More paneer cheese recipes you may enjoy:
Curried Red Kidney Beans with Paneer Cheese
Mung Bean Paneer
Macaroni and Paneer Cheese

On the top of the reading stack: cookbooks

Audio Accompaniment: Bavarian Fruit Bread by Hope Sandoval