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Winter vegetable biriyani

04 Thursday Dec 2014

Posted by Zoli in basmati, healthy, indian, pulao rice, rice, spices, vegan, Vegetarian

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biriyani, lentils, root vegetables, turnip, vegan, vegetarian, vegetarian biriyani

vegetable biriyani

Biriyani is a labor of love. It takes a long time but on the plus side, the required amount of cooking panache is zero. This recipe allowed me to use up some root vegetables leftover from Thanksgiving, listen to Chuck Berry while peeling and chopping and run a serious raid on my overcrowded spice shelf. Plus, during the recovery from the cooking intensity of Thanksgiving, I have been making the simplest food I could think of (cauliflower puree, vegetable soup, quesadillas, etc) and it was time for a real home-cooked dinner. And it was delicious. This comes from a Lucknowi lamb pulao recipe, which I fiddled with a bit to make vegetarian/vegan.

For the curry
Serves about 4
Ghee or olive oil
2 onions, finely chopped
3 cloves garlic, chopped
1 green chili, deseeded and chopped
1/2 to 1 tsp fresh minced ginger
1 fat turnip, diced (or large swede or potato)
1 fat carrot, diced
1 stalk celery, chopped
couple handfuls of cauliflower florets
handful of green beans, cut into bite-size pieces
Cooked lentils or chickpeas
1 fat juicy tomato, chopped
2 oz full fat greek yogurt, or coconut cream if vegan
2 whole cloves
2 whole cardamom
1/2 cinnamon stick
1 tsp coriander powder
1 tsp cumin
1/4 tsp turmeric
1/2 tsp chili powder
dash of fresh nutmeg
2 tsp salt

Rice
200g basmati rice
200g water
olive oil
pinch turmeric
few strands saffron

1) Wash the rice and let it soak for about 30 minutes while you make the curry.
2) Heat up oil or ghee (be generous as this will not be as salty and fatty as the lamb version) in a large, heavy-bottomed pot and gently fry the onions till golden brown, about 15 or 20 minutes. Do not let them burn.
3) Add in the garlic, ginger and chili, cloves, cardamom and cinnamon stick. Fry for another couple minutes, stirring. I used 1 deseeded jalapeno and this came out fairly spicy, so be mindful of your own taste.
4) Add in the vegetables according to cooking time, so carrots, celery and turnip first. Stir and cook for about five minutes, then add in the cauliflower and green beans. Add a little water if needed.
5) Add in the powdered spices and salt, stir and gently fry for about 5 min.
6) Remove the whole spices if you like. Especially the cinnamon stick.
7) Add in the yogurt or coconut cream, chopped tomato and lentils. Stir together, then cover with a lid and cook till tomato has cooked down and all the vegetables are tender. Turn off the heat and make the rice.
8) Rinse the soaking rice and then cook in a pot with the water (equal rice to water). Add in a dollop of olive oil, 1/2 tsp of salt and a pinch of turmeric. When the rice is boiling, take the lid off, turn the heat down to simmer and cook the rice until all the water has been absorbed. Watch it and be careful not to burn the bottom of the rice. When the water is gone, the rice should be mostly cooked, but not completely.
9) Butter or oil a baking dish and then add in half the rice as the first layer, then the vegetable curry as the second layer, and finally top with the remaining half of rice.
10) Cover with a lid or tightly packed tin foil and cook in the oven on 325-350F for about 20 minutes. While the biriyani is cooking, soak the saffron in a little water.
11) When the biriyani is done, sprinkle the saffron water over the rice.

Garnish with fresh cilantro or parsley.

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Vegetarian cornish pasties (or how my kids learned to love the turnip)

20 Wednesday Nov 2013

Posted by Zoli in British, comfort food, kids, party bites, quick and awesome, Vegetarian

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Tags

British pub food, Cornish pasties, easy vegetarian recipe, puff pastry, rutabaga, turnip, Veg

vegetable cornish pastiesvegetarian cornish pasties

I know, I know. These are TOTALLY the wrong shape! Cornish pasties should be half circles. You get this shape by spooning the filling onto a flat circle of pastry and then folding over and crimping with a fork. But my puff pastry came in a large circle shape and I had so little time last night that I just sliced that puff pastry into fourths and voila! Triangular, samosa-shaped pasties

So my kids would never touch a rutabaga (swede in England, turnip in Cornwall) or a turnip if they could help it. How about yours? But the taste of these is so mild and easy that picky kids won’t be daunted. My daughter ate two of these and my son ate almost a whole one. Ha ha, kids. Got you. The rutabaga in these adds an umami flavor that is a little unusual to some Americans. I’ve been asked, ‘These are really good. What’s in these?’ But no need to stop there. These can be filled with anything, such as curried vegetables, squash and goat cheese, spinach and pine nut and ricotta. Whatever you like.

Cornish pasties. That comforting Autumnal root vegetable deliciousness baked in flaky, buttery puff pastry. Kind of considered the national dish of Cornwall. Frequent pub food item. Something to fill up on after a night of drinking, waiting for a train at London Bridge. For the Americans out there, the ‘a’ in ‘pasty’ is pronounced the same as in ‘crafty’, not a long ‘a’ as in ‘paste’ or ‘waste’. They usually have a thick braided edge of buttery crust and are made with fillings such as beef and vegetables, steak and stilton or cheese and mushroom.

By all means make your own puff pastry (if you have a bucket of butter and a million hours available). I prefer to buy mine and keep it in the freezer. Shortcrust pastry can be used too, and it is much easier to make from scratch than the endless layering of puff pastry. But I like these with puff pastry. Make mini ones for a party plate.

This recipe is adapted from Veg, by Hugh Fearnly-Whittingstall

Ingredients for 8 medium-sized cornish pasties

2 sheets puff pastry dough, or 500g puff pastry dough, defrosted

1 medium potato, diced
1/2 large rutabaga or turnip, peeled and diced
1 small carrot, diced
1 small onion, grated or chopped as finely as possible
50g grated mature or sharp cheddar, grated
about a tsp of fresh thyme leaves, chopped
handful of parsley chopped
1 tsp vegetable bouillon powder (I omitted!)
1/2 tsp to 3/4 tsp salt
fresh black pepper
beaten egg for glazing

1) Combine all the ingredients together and mix thoroughly.
2) Roll out the pastry–if it hasn’t been pre-rolled already–to 3mm thickness. Use a small saucer plate to help cut out the circle shapes for the pasties.
3) Spoon 1 or 2 tbs of filling onto the lower half of each pastry circle and fold the top half over to make a half circle shape. Crimp the edges with a fork. You can make 8 medium-sized pasties or about 16 small ones (use less filling).
4) Brush each pasty with egg wash.
9) Bake on parchment on a baking tray in the oven for 35 minutes at 375F, or until golden brown.

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