Tomato-brussels sprouts thogayal (chutney)

This is the last post for 2010. I would like to wish everybody - regular commenters, lurkers, casual browsers and the odd passers-by - a wonderful, exciting, fulfilling but above all else, a HAPPY new year 2011! I could have seen the old year out on my blog with something sweet, but I think I'll save that for the new year. So the year 2010 on my blog ends with a simple thogayal that uses a rather hated vegetable - brussels sprouts - to make a dish that is entirely suited to Indian taste-buds. I used baby brussels sprouts (couldn't resist buying them, they looked so cute) but regular sized ones will work just as well in this recipe.

Recipe for: Tomato-brussels sprouts thogayal

 Ingredients:

1 cup brussels sprouts, quartered
3 medium plum tomatoes, quartered
4 fresh green chillies, chopped (or to taste)
4 dried red chillies (or to taste)
1 tsp cumin seeds
2 tsp urad dal
1/4 tsp asafoetida powder
Large marble-sized piece of tamarind fruit (or 3/4 tsp tamarind paste)
Salt to taste
4 tsp oil

Method:

1. Heat 2 tsp oil in a pan and add the asafoetida powder, cumin seeds and green chillies. Fry for 45 seconds, then add the tomatoes and cook on medium heat till the tomatoes are cooked.

Remove from heat and reserve.

2. Heat the remaining oil in another pan and fry the dry red chillies and urad dal for 30 seconds,

then add the brussels sprouts and stir well.


3. Add 3-4 tbsp water, cover the pan and let the sprouts cook till done on low heat, about 8-10 minutes.

4. Grind the cooled tomatoes with the tamarind to a smooth paste, then add the sprouts and grind to a fairly coarse paste. Add salt to taste and mix well.

Serve as a side with idlis, dosa, chapaties, etc. Also good mixed with plain
cooked rice and ghee.

RECIPE: TOMATO-BRUSSELS SPROUTS THOGAYAL
Ingredients:

1 cup brussels sprouts, quartered
3-4 medium tomatoes, quartered
4 fresh green chillies, chopped (or to taste)
4 dried red chillies (or to taste)
1 tsp cumin seeds
2 tsp urad dal
1/4 tsp asafoetida powder
Large marble-sized piece of tamarind fruit (or 3/4 tsp tamarind paste)
Salt to taste
4 tsp oil

Method:

1. Heat 2 tsp oil in a pan and add the asafoetida powder, cumin seeds and green chillies. Fry for 45 seconds, then add the tomatoes and cook on medium heat till the tomatoes are cooked. Remove from heat and reserve.
2. Heat the remaining oil in another pan and fry the dry red chillies for 30 seconds, then add the brussels sprouts and stir well.
3. Add 3-4 tbsp water, cover the pan and let the sprouts cook till done on low heat, about 8-10 minutes.
4. Grind the cooled tomatoes with the tamarind to a smooth paste, then add the sprouts and grind to a fairly coarse paste. Add salt to taste and mix well. Serve as a side with idlis, dosa, chapaties, etc. Also good mixed with plain cooked rice and ghee.

Lemon yogurt cake

I saw this recipe by Rachel Allen on one of her shows – I like her because she’s lovely and because she’s Irish and because of the way she talks with a gentle Irish accent (rather than a strongly incomprehensible – but still lovely - accent), and because those of her recipes that I’ve tried have worked well - according to my husband. I can’t personally attest to this because while I may cook non-vegetarian dishes for him, I don’t taste them at any point during the process.
Cooking on this basis, coupled with the fact that I’m not experienced in non-veg cookery, is very much a case of “man, I hope this doesn’t kill Pete or my guests”. I’m a bit more confident with cooking chicken now, but I’m not entirely sure about pork/beef unless I’ve pressure-cooked it, and I’m frankly absolutely terrified of fish.
So the one thing that I can happily try, and which usually work, are cakes – and as always, the easier the recipe, the happier it makes me.
This cake, sharp and lemony and sweet and moist, with a very slightly grainy crumb because of the ground almonds, was so gorgeous that I’m tempted to experiment with making it again but this time without eggs, so that the non-egg eaters among my readers and family can also ooh and aah over it.
It’s easy enough to make, if slightly more time-consuming than my favourite put-all-the-ingredients-in-a-bowl-and-stir type of recipes. But the few extra minutes are SO worth it for this citrusy cake. The rosewater flavour in the soaking syrup is mild, though, even though I used rosehip syrup to try and boost the rose aroma and taste.
Oh well... at least I tried.
Recipe for: Lemon yogurt cake

Ingredients:

1-1/2 cups self-raising flour
1 tsp baking powder
1/2 cup ground almonds
3/4 cup caster sugar (I used Tate & Lyle's)
1/4 tsp salt
2 large eggs
1 tbsp honey
1-1/4 cup lightly stirred Greek yogurt (I used Total brand)
Zest of one large lemon
3/4 cup oil

For the syrup
3/4 cup sugar
1/2 cup water
Juice of one lemon (Use the one you zested)
10 drops rosehip syrup
1 tbsp rosewater (use 2 tbsp if you dont have rosehip syrup)

Tip: Make the syrup while the cake is cooking.

Method:


1. Sift together the self-raising flour and baking powder.


3. Whisk the eggs, add the honey


then add the yogurt,


lime zest


and oil.


4. Add the dry ingredients to the wet and fold in till combined.



Do not beat. The batter will be quite thick.


5. Grease an 8” round baking tin with butter, or spray with Pam or other non-stick spray.

6. Pour the batter into the pan and smooth the top, occasionally dipping the spatula in warm water to make the smoothing process easier. Bake in a 180C/350F preheated oven till the cake is cooked (about 30 minutes, but check with a tester.) It should have pulled away slightly from the sides of the pan.

7. Let the cake rest in the tin for 5 minutes, then turn it out onto a wire tray placed over a plate.


8. Cool the cake for a bit, then while it’s still warm, poke holes all over it with a skewer, including the edges of the cake.


9. Spoon the lemon-rosewater syrup little by little evenly over the cake, waiting till it’s absorbed before adding more. Continue till the syrup is used up. Allow the cake to sit for 30 minutes before cutting.


Serve the cake at room temperature.


To make the syrup:

Place the sugar and water in a saucepan and heat till the sugar dissolves. Bring the sugar-water to a boil and let it bubble on medium-high for 7 minutes. Add the lemon juice, boil for 2 more minutes, then turn the heat off and let the syrup cool. When the syrup is cool, stir in the rosewater and rosehip syrup. Reserve till required.

RECIPE: LEMON YOGURT CAKE

Ingredients:
1-1/2 cups self-raising flour
1 tsp baking powder
1/2 cup ground almonds
3/4 cup caster sugar
1/4 tsp salt
2 large eggs
1 tbsp honey
1-1/4 cup lightly stirred Greek yogurt (I used Total brand)
Zest of one large lemon
3/4 cup oil

For the syrup:

3/4 cup sugar
1/2 cup water
Juice of one lemon (Use the one you zested)
10 drops rosehip syrup
1 tbsp rosewater (use 2 tbsp if you dont have rosehip syrup)

Tip: Make the syrup while the cake is cooking.

Method:

1. Sift together the self-raising flour and baking powder.
2. Stir in the ground almonds, caster sugar and salt.
3. Whisk the eggs, then whisk in the honey, yogurt, lime zest and oil.
4. Add the dry ingredients to the wet and fold in till combined. Do not beat. The batter will be quite thick.
5. Grease an 8” round baking tin with butter or spray Pam or other non-stick spray.
6. Pour the batter into the pan and smooth the top, occasionally dipping the spatula in warm water to  make the smoothing process easier. Bake in a 180C/350F preheated oven till the cake is cooked (about 30 minutes, but check with a tester.) It should have pulled away slightly from the sides of the pan.
7. Let the cake rest in the tin for 5 minutes, then turn it out onto a wire tray placed over a plate.
8. Cool the cake for a bit, then while it’s still warm, poke holes all over it with a skewer, including the edges of the cake.
9. Spoon the lemon-rosewater syrup little by little evenly over the cake, waiting till it’s absorbed before adding more. Continue till the syrup is used up. Allow the cake to sit for 30 minutes before cutting. Serve the cake at room temperature.

To make the syrup:


Place the sugar and water in a saucepan and heat till the sugar dissolves. Bring the sugar-water to a boil and let it bubble on medium-high for 7 minutes. Add the lemon juice, boil for 2 more minutes, then turn the heat off and let the syrup cool. When the syrup is cool, stir in the rosewater and rosehip syrup. Reserve till required.