Around The World On Your Plate

Ingredients: 196 grams of all-purpose flour 76 grams of milk ( almond milk or any of your choice) 20 grams of water 10 grams butter (vegan butter) 4 grams salt 8 grams sugar 65 grams ripe sourdough starter 1/2 teaspoon yeast Method: Mix sourdough starter and milk and set aside. Mix flour and salt and set aside. To 20 grams of warm water add yeast and sugar and mix. Once the yeast is activated, add the yeast mixture along with sourdough mixture to the flour, add melted butter and knead into a soft smooth dough. Keep it in a greased bowl covered in a warm spot to double. Once doubled, punch down and divide the dough into 8 equal portions and roll them into balls. Place them on a greased baking sheet to double in size. Preheat oven to 350 degrees Fahrenheit and bake them for about 20-25 minutes or until done. Serve hot.

Ingredients : 1 cup chopped lettuce 1 cucumber shopped 1 carrot grated 1/4 cup red onion chopped 1 tomato chopped 1 sprig cilantro chopped Salt as needed 2 teaspoon tamarind and dates chutney 1 teaspoon spicy coriander chutney 1/4 cup puffed rice Nilon sev to garnish Haldirams Moong dal to taste Nuts or fried green peas to garnish Method : Toss all the ingredients except the sev and nuts. Mix well and garnish with sev and nuts. Serve immediately.

Ingredients : 1.5 teaspoon of panch phoran or 5 spice ( cumin, mustard, fenugreek, nigella and fennel seeds) 1 tablespoon mustard oil or ghee 2 red chillies slit 1 medium onion chopped 1 teaspoon garlic minced 1 teaspoon turmeric powder 1 teaspoon red chilli powder Salt to taste 1/4 cup toor dal (pigeon pea) 1/4 cup masoor dal (split red lentils) Water as needed Cilantro to garnish Method : Pressure cook toor dal and masoor dal with sufficient amount of water. In a high sided pan heat oil or ghee and add the panch phoran and let them splutter.  Next, add chillies along with onion and garlic and saute until translucent. Add cooked dal along with turmeric powder and red chilli powder and salt and mix well. Add water to adjust to your desired consistency and bring it to a boil. Turn off heat, garnish with cilantro.  Serve hot with steamed rice.

Ingredients: 1/2 of medium sized pumpkin peeled and cubed 1 onion finely chopped 1 teaspoon garlic minced 2 green chillies slit 1 sprig curry leaves 1 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds 1 cup of coconut milk Salt to taste 1 tablespoon vegetable oil or coconut oil Spices: 1 teaspoon turmeric seeds 1 teaspoon red chilli powder or to taste 1 teaspoon dark roasted Srilankan curry powder Garnish: 1 teaspoon short grained rice and 2 teaspoons of desiccated coconut 1 sprig of cilantro Method: Heat oil in a pan on medium and add mustard seeds and fenugreek seeds and let them splutter. Next add curry leaves followed by onion, garlic and green chillies.  Saute until onions are translucent. Next add in the pumpkin along with all the spices and mix. Add the coconut milk and water if needed and stir and cook on low heat until pumpkins are tender. While this is cooking, dry roast rice and desiccated coconut and grind it. Once the ...

Ingredients 1-1/2 cups of lukewarm water 3 to 3-1/2 cups of OO flour or bread flour 1 packet of active dry yeast 1 teaspoon sugar 1 teaspoon salt 1 teaspoon olive oil Method: To luke warm water, add yeast and sugar and mix gently and set aside to activate. In a mixing bowl, add flour and salt and mix.  Next add in the yeast mixture and knead into a soft dough.  Knead until it comes together and does not tear when shaped into a ball. Place it in a bowl and grease it with some olive oil and cover and let rise for an hour or so until doubled in volume. Once it has doubled in volume, punch down the dough on a floured surface and divide into three equal portions. Stretch or roll out each piece of dough to form a rectangle and roll in to form a log. Place it in a baguette tray or a baking sheet with a kitchen towel generously sprinkled with flour, create dividers between the towels so the dough does not stick. Cover and place all three on the baking sheet a...

Ingredients: 2 medium potatoes, cubed 1 medium onion, diced 2 medium green bell pepper, diced 1 teaspoon minced garlic 1 tablespoon olive oil/butter Salt and pepper to taste Fresh chopped parsley to garnish Method: Precook potatoes until just done and not too mushy. Heat oil/butter in a pan and stir fry onions, bell pepper and minced garlic.  Next add in the potatoes and stir fry until nice golden brown in color. Season with salt and pepper to taste. Garnish with parsley and serve hot.

Ingredients: 1 cup dry green peas soaked for 4-5 hours 2 potatoes cubed 1 onion chopped 2 tomatoes chopped 1 teaspoon ginger garlic paste Cilantro to garnish Salt to taste 1 cup coconut milk Seasoning: 1 tablespoon oil 1 teaspoon mustard seeds 1 sprig curry leaves Spices: 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1-1/2 teaspoon coriander powder 1/2 teaspoon fennel seed powder 1 teaspoon pepper powder Method: Soak dry green peas in water for 4-5 hours and pressure cook it. Heat oil on medium and add mustard seeds and let them splutter.  Next add curry leaves, followed by onion and ginger garlic paste.  Saute the onions until translucent. Add the tomatoes and spices and mix and cook until tender.  Next, add in the cooked peas and potatoes and coconut milk.  Adjust salt to taste and cook until potatoes are done. Garnish with cilantro and serve hot with rice or chapati. Note: If using fresh coconut, grind it alon...