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Vegan Almond Pudding

Tue, 31 Jan 2012 21:31:26 +0100

When a vegan friend asked me to prepare a meal for our group, I jumped to the challenge. My version of Almond Pudding (with pistachios and milk) was already published in Menus and Memories, so had fun revising it with vegan ingredients. It got raves!

Vegan Almond Pudding
Badam Fearnee

Yield:10 ½ cup servings

3 cups (25 oz.) coconut milk
3 cups plain or vanilla soy milk, divided
1 cup rice flour
1 cup sugar
1 teaspoon almond flavor
1 tablespoon coconut oil or vegan spread
1/3 cup sliced almonds
Sugar and salt (optional)

Warm the coconut milk and 1 cup of soy, whisking until smooth. In a bowl, blend the rice flour and 2 cups of soy milk until smooth and whisk into the heated milks. Over medium heat, continue to whisk or stir until the mixture boils. Stir in the sugar and the almond flavor. Turn into a serving bowl, cool and then refrigerate. Before serving, heat the sliced almonds in the coconut oil, stirring until evenly golden. Add a few pinches of sugar and a few grains of salt, if desired. Stir again. Put a few almond slices on the top of individual servings of pudding or across the large bowl.

MIT Alums Enthusiastic About Punjabi Cooking

Sun, 13 Nov 2011 21:04:41 +0100

The enthusiasm was high as the MIT Alums prepared two kinds of Samosa and Naans yesterday. Helpful hint: the flour may be drier in winter, so you may need to add a little warm water, a spoon at a time while you knead the dough. Also on the menu--Yellow Lentils with Spinach, Yogurt Salad with Chickpea Crunchies, Cachumber, Tandoori Chicken and Mango Rice Pudding. Our son, Paul and his wife Nancy did a great job of hosting. Many thanks to Daisy for bringing this wonderful group together.

Cooking Classes Aid Scholars

Wed, 26 Oct 2011 16:30:03 +0100

Scholarship Winners Respond! Many thanks to those who have contributed to the Bennett Brand Memorial Fund. Because of you, four wonderful kids who attend Dunellen High School benefited greatly in 2011. (See their photos in former post.)

Matthew Corrales was able to study Songwriting and Recording at Lebanon Valley College. He wrote two beautiful letters to us! I was nervous about going…I was able to get a feeling of what college would be like…this course allowed me to expand my knowledge of the music world. I was able to learn so much about songwriting--every day of class was something new..

Stephanie Heidinger who attended the University of Notre Dame for a program in Theology, wrote enthusiastically about her experience: From passionate class discussions to visiting the Amish community in Shipshewana, I was constantly being exposed to an invigorating diversity and venturing outside my comfort zone. I was surprised by how much I was unearthing about myself. I delved into an inexperienced world and grew holistically as a person.

Rebecca Turlip found her program at Lebanon Valley College most gratifying: I really enjoyed learning in a college environment with new faces and places that I've never seen before. Coming from a little one-square-mile town where I've seen the same people my whole life, this was a great change of pace for me. Not only was it a challenge to solve the problems, but it was difficult as well to do this on a computer, which I had never done before. I accepted the challenge.

Gabriel Guttierez also attended Lebanon Valley College for a very special program in Animal Psychology:     I spent so much time exploring a new world...it would not be possible without your help. I hope you...give more students the opportunity to enjoy these kind of programs.

If you would like to help make these experiences possible for more students, either schedule a Punjabi cooking class (see the one coming up on ‘Calendar’) or send a check to:

        The Bennett Brand Memorial Fund
       1946 Winding Brook Way
       Scotch Plains, NJ 07076

Eggplant with Tofu or Paneer

Tue, 30 Aug 2011 21:53:47 +0100

Do complete this yummy recipe at least once with tofu, and you will come back to it again and again. Although frying and then stirring is an unconventional method for Punjabi dishes, it tastes quite traditional. Dare you not to eat these morsels straight from the karhai! "Fried-Stirred” Eggplant and Tofu or Paneer*

Yield: 6 servings

1 medium eggplant in ½-inch cubes (about 4 cups)

½ teaspoon salt

8 oz. extra firm tofu, drained or paneer in ½-inch cubes

¾ teaspoon chaat masala

¾ cup chickpea flour (besan) or urad flour

Oil for deep frying

¾ teaspoon cumin seed

¾ teaspoon turmeric

¾ teaspoon asafetida (hing)

1-inch piece ginger, minced

¼ teaspoon cayenne, or to taste

1 large green bell pepper ½ –inch dice

1 tablespoon crumbled gurd (jaggery) or dark brown sugar

Salt and pepper to taste

Toss the eggplant cubes with the salt and set aside for 5 minutes. Pour the oil to the depth of at least 1 inch into a heavy frying pan or wok and heat it to hot, but not smoking. In a paper or plastic bag, toss the tofu or paneer with the chaat masala. Add the eggplant cubes and the besan or urad flour. Shake until the cubes are coated. Sprinkle the cubes across the hot oil in a single layer. Do not crowd. Fry until golden brown and drain on paper towels. Repeat until all cubes are fried and drained.

Pour off all but 2-3 tablespoons of oil. Line up the remaining ingredients. Add the cumin seed to the hot oil and when sizzling, add the turmeric, hing, ginger and cayenne in that order. Give a stir and add the pepper pieces. Sauté until just softened. Add 2 tablespoons water, then the sugar and stir until dissolved. Add the eggplant and the tofu or paneer cubes. Toss gently until heated through and serve. *Use only paneer cheese because it does not melt.

2011 Benny Scholarship Winners!

Wed, 20 Jul 2011 13:12:34 +0100

On June 2nd, four very promising Dunellen High School scholars were awarded funds to attend programs this summer. Matthew Corrales for Songwriting and Recording, Gabriel Guttierez for Animal Psychology, Rebecca Turlip for Actuarial Science and Stephanie Heidinger for Theology. It was an honor to give these great kids this opportunity in memory of our grandson, Benny.

Peachy/Pepper Cabbage

Sun, 24 Jul 2011 13:42:50 +0100

Is there any sweeter way to remember summer than the taste of a fragrant, luscious white peach? We've had several weeks of them and, frankly, they have been amazing! How to extend the season? My friend, Marta, solved that problem when she brought a bag of dried white peaches (from Trader Joe's) to our spiritual book club meeting. It must have been the combined grace of friends that gave inspiration to the dish on our table that night. From the pantry came some dried, smoked, brick-red New Mexico chilies, some of the dried peaches, stir-fried some organic cabbage and voila! What a dish! I served it with poorees-- puffy whole wheat flat-breads (p. 109 in Menus and Memories). My husband loved it. Would be a great accompaniment to any BBQed entree, keeping with the summer theme.

Peachy/Pepper Cabbage
Yield: 6 servings
   Sweet, spicy and fragrant! Drying intensifies the flavor of both the peaches and chilies so that they easily make a delicious foil for the cabbage. Punjabi spices go well, but are not mandatory. Great with poorees and/or BBQ.

2 large, dried, smoked New Mexico chilies
4-5 halves fresh or dried white peaches
3 tablespoons oil
1 medium red onion, chopped
4 cloves garlic, minced
1 tablespoon ginger, minced (optional)
1 teaspoon cumin seed (optional)
1 teaspoon garam masala (optional)
1 medium/small head cabbage, sliced as for slaw
Salt and pepper to taste

   Discard the seeds of the chilies if you wish to have a milder dish. Crumble into a medium/small bowl. Cut up the dried peaches and add them to the peppers. Add enough boiling water to cover. Soak for an hour. If using fresh peaches, add them now to the peppers and soaking water, then puree in a blender or processor.
   While the peaches are soaking, heat a large wok. Add the oil and saute the onions until transparent, but not brown. Add the garlic and ginger, if using and saute for another minute. Saute the spices, if using, until fragrant. Toss in the cabbage and saute until wilted. Stir in the peach/pepper puree and salt and pepper to taste. Cover and cook for 5 minutes over low heat to blend the flavors.

Healthy "Mutter's" Day!

Mon, 16 May 2011 14:35:47 +0100

"Mother" "Mutter", "Ma" all mean love and nurturing in several languages. How many nurturers are taking good care of themselves? Are you buying organic baby food, but not eating organic yourself? How about starting a program to bring good food to the table that helps you, your family and helps the planet. Here is a recipe for Mutter/Methi//Tofu Peas with Fenugreek and Tofu that balances sweet/ bitter and salty tastes while adding some protein and fighting insulin resistance. Think of it as a tasty and easy beginning. Happy and healthy Mother's Day!

Peas with Fenugreek and Tofu Mutter/Methi//Tofu
  Yield: 4-5 servings

1 medium yellow onion, chopped
2 tablespoons vegetable oil
2 cloves garlic, minced
1 inch ginger, grated
1 teaspoon turmeric
1/4 teaspoon cumin seed
1 cube thawed fenugreek leaves or 1 bunch fresh, chopped methi
1 package silken tofu, drained and crushed
1 package frozen peas mutter
1/2 teaspoon salt, or more to taste

   Heat the oil in a medium wok or pot and add the onion. Saute until it begins to color. Add the garlic and ginger and stir until golden. Add the turmeric and cumin, stirring for a minute before adding the fenugreek. Turn down the heat, cover and cook for ten minutes, stirring occasionally. Stir in the tofu peas and salt and continue cooking until the peas are cooked but not mushy. Serve with Phulka or Chappati.

Rani on the Radio!!!

Tue, 22 Mar 2011 13:26:39 +0100

I was interviewed on Sunday by Pierre Wolfe on the Business Talk Radio Network for the second time. Click here to listen to the interview!

Red Cabbage 'N Apples

Tue, 22 Mar 2011 13:17:13 +0100

The grandgirls and I have been busy cooking up my mango chutney (p. 45 of M+M). And since I had a hankering for Grandma Susie's red cabbage, I decided to blend the two. Wow! Piquant, spicy and gorgeous--and so easy if you use any Major Grey-type chutney from the jar. But as you know by now, home-made is better by far! Did you also know that the jarred mango "chutney" is not technically a chutney but a marubba, a spicy fruit preserve? This colorful side dresses up the humblest main dish and makes it party time. It tastes great the next day. too.

Rani's Red Cabbage 'N Apples
Yield: 6-8 servings

2 tablespoons canola oil
1 large onion, coarsley chopped
1 medium head red cabbage, coarsely chopped
2 apples, unpeeled and cut into 3/4-inch dice
1/3 cup mango chutney
1/2 teaspoon salt
Black pepper/cumin or garam masala to taste (optional)

Heat the oil in a large, heavy wok and add the onions. Over high heat, stir-fry for a minute and then add the cabbage frying until somewhat wilted. Stir in the apples and chutney and cover, turning the heat to simmer. Cook until the apples and cabbage are tender but not mushy (check after ten minutes). Stir in the salt and spices, if using and serve.

"Sunshine Pasta"

Wed, 16 Feb 2011 15:28:55 +0100

Did you know that both Punjabis and Italians love lemon pickle, "sunshine in a jar"? (See photo below.) Decided to experiment with this Punjabi standby that I usually pair with paurantha, whole wheat flatbreads, or saag, stewed mixed greens, in Menus and Memories. Gave it an Italian setting in honor of the newest member of our extended family, Milo Umberto, born this week in Florence, Italy. It's a perky, fast and flavorful pasta dish. You may “doctor” it in so many ways. Punjabi/Italian fusion at it's best.

“Sunshine” Pasta (vegan)

Yield: 4 servings

8 oz. spaghetti

1 tablespoon salt

¼ cup olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes

1 cup green peas or edamame, lightly cooked or ¼ cup sliced black olives

¼ cup slivered lemon pickle nimboo achaar

1/3 cup flat-leaf parsley of cilantro, finely sliced

1 teaspoon achaar masala (optional)

Freshly ground black pepper, salt to taste

Grated Pecorino or Parmesan (optional)

Bring water to a boil in a medium pot. Add the spaghetti and salt. Give a stir and continue boiling for about 8 minutes. Reserve a ¼ cup of pasta water and drain the rest in a colander.

In the empty pot heat the olive oil and the garlic and pepper flakes. Sauté for about a minute but do not brown. Add the peas and lemon pickle and cook for another minute. Add the parsley or cilantro. Toss in the spaghetti and the reserved pasta water. Add pepper and salt to taste. Reheat slightly if necessary. Toss in the cheese, if using.