Sopapillas ~ Day 110

Sopapilla pronounced "soap-ah-pee-ya" is a traditional New Mexican fried bread.  They are served in two ways: stuffed with beans and meat or as a dessert, drizzled with honey or cinnamon sugar.  It tastes similar to bhatura without the tartness.  

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Preparation time: 20 minutes

Cooking time: 30 minutes

Yields: 18 Sopapillas

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Ingredients:

• All-purpose flour - 2 cups
• Baking powder - 1/2 tbsp
• Sugar - 1/2 tbsp
• Salt - 1/2 tsp
• Vegetable oil - 1 tbsp
• Warm water - 1 or more cup
• Oil - for frying

Method:

1. In a large mixing bowl, combine flour,baking powder, sugar, and salt.  Make a well in the center and add 1 tbsp oil. Mix well.  Add water little at a time and make a soft dough.  Transfer the dough to a lightly floured surface and knead until smooth.  Cover with wet paper towel and rest for 20 minutes. 
2. Heat oil for frying.  Divide the dough into half.  Roll the dough into 1/8-inch thick rounds.  Cut the dough into squares 4x4 or smaller.  Cover the pressed dough.
3. Gently place the square (one at a time) into the hot oil.  Press the square gently while splashing hot oil on top. Once puffed, turn it to the other side and fry until both sides are golden brown.  Drain on paper towel. Repeat with the remaining dough.  
4. Serve immediately drizzled with honey or cinnmon sugar.

Dal Panchratan / Five Lentils Curry ~ Day 109

Dal - Lentil

Panch - Five

Ratan - Jewel

Dal Panchratan refers to five different kinds of lentils, which is cooked in onion tomato gravy and spiced with fresh spices.   This healthy, nutritious, and protein packed dish pairs beautifully with hot steamed basmati rice, roti or naan.  Enjoy making this comforting and flavorful dal. 

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Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 4 to 6

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Ingredients:

• Toor dal / pigeon peas - 1/4 cup
• Chana / bengal gram - 1/4 cup
• Split moong dal / green gram - 1/4 cup
• Split or whole black urad dal / black gram - 1/4 cup
• Masoor dal / red lentil - 1/4 cup
• Oil or ghee - 2 tbsp
• Onion - 1 big, finely chopped
• Tomatoes - 2, finely chopped
• Green chilies - 2, slit
• Ginger - 2 tbsp, grated
• Garlic - 2 , cloves, grated
• Cumin seeds - 1 tsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Asafoetida - 1/4 tsp
• Garam masala - 2 tsp
• Curry leaves - few
• Salt - to taste
• Coriander leaves / Cilantro - for garnishing

Method:

1. Wash all the dals / lentils and pressure cook with enough water until soft, about 4 whistles.  If you are using whole black urad dal, then soak it separately overnight or for a minimum of 4 hours.  After soaking, combine with the rest of the dals cook until soft. 
2. Heat oil in a saucepan,  Splutter cumin seeds.  Add asafoetida, green chilies, onion, ginger, garlic and curry leaves.  Saute until onion turns translucent. 
3. Add turmeric powder, coriander powder, and red chili powder.  Saute for 30 seconds.  Add the tomatoes and cook over low heat until oil separates.
4. Add the cooked dal / lentil and salt.  Mix well.  Cover and cook over low heat for 10 minutes, stirring occasionally.  Mix in the garam masala and coriander leaves.  
5. Serve hot with rice, roti or naan.

Caprese Pasta Salad with Thai Basil Vinaigrette ~ Day 108

Summer is almost here and I am seeing lots of fresh herbs and greens at the farmers market.  Today, I got this amazing smelling, fresh bunch of Thai basil to make pesto.  While the washed leaves were still drying, I quickly made this lightly spiced vinaigrette for this refreshing salad.  It is a breeze to make this salad and can be made ahead and refrigerated.  

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Preparation time: 5 minutes

Cooking time: 8 minutes

Serves: 6

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Ingredients:

• Any pasta like fusilli or penne - 1-16oz bag ( I used brown rice penne pasta)
• Fresh mozzarella - 2 cups (more or less), cubed  
• Cherry tomatoes - 2 cups, halved
• Thai basil or sweet basil- 2 cups
• Garlic - 1, clove
• Jalapeno - 1 (optional)
• Dried oregano - 1 tsp
• Lemon juice - 1 tbsp or to taste
• Extra Virgin Olive Oil - 4 tbsp
• Salt & Pepper - to taste

Method:

1. Cook pasta according to instruction on the package.  Drain and let cool completely.
2. Meanwhile, place the basil, garlic, jalapeno (if using), oregano, lemon juice, and 2 tbsp olive oil in a blender.  
3. Blend until smooth.  Add the remaining 2 tbsp of oil, salt, and pepper.  Pulse two or three times.
4. In a large mixing bowl, add the mozzarella, tomatoes, pasta, and the vinaigrette.  Toss to combine. Check for seasoning and add more salt and pepper if needed.  
5. Serve immediately or chill and serve.