The Sensitive Kitchen

Sunday, October 30, 2016

Kalakhand

This soft, fudgy milk-based Indian sweet is very simple to make.

400g paneer
1/4 c nonfat dry milk powder
1 can sweetened condensed milk
1 tsp rose water
1/8 tsp powdered cardamom
1 1/2 Tbsp chopped pistachios
1 1/2 Tbsp chopped slivered almonds

Grate paneer into a Pyrex bowl using a coarse Microplane grater. Mix in milk powder until it disappears. Pour in condensed milk and stir well with a silicone spatula. As you stir, you will notice the volume of the paneer decreasing. This is normal.

Cook in microwave on 100% power, uncovered, for 6 minutes. Remove and stir in any liquid at the bottom. Microwave mixture for an additional 5 minutes. Texture should be solid, moist but not runny.

While mixture cooks, butter an 8" round thali or cake pan very well. Set aside.

When mixture is cooked, stir in rose water and cardamom. Turn out into prepared thali, pressing flat with spatula. Sprinkle nuts atop kalakhand, pressing in with spatula. Let stand a minimum of 4 hours or overnight. Refrigerate any leftovers. Makes 36 pieces. 

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Wednesday, October 26, 2016

Palak Paneer

2 Tbsp mild-flavored oil
1 tsp turmeric
1 tsp salt
1/2 tsp cayenne
14 ozs frozen paneer, thawed
1 Tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
1 Tbsp grated ginger root
1 serrano chile, seeded and minced
16 ozs frozen chopped spinach, thawed
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
Salt to taste
2 Tbsp lemon juice
3 Tbsp half-and-half (or coconut milk)

Combine oil, turmeric, salt and cayenne in a medium bowl. Cut paneer into cubes. Toss gently with oil-spice mixture. Let stand.

In a large skillet, cook onion, garlic, ginger and chile in coconut oil over medium heat. Cook until browned, about 15 minutes. Add coriander, cumin and garam masala. Cook until fragrant, 3-5 minutes.

While onion cooks, puree spinach in Magic Bullet or food processor until smooth. Once onion is cooked and spices are added, stir spinach in. Add salt, lemon juice and half-and-half. Stir to warm through, then correct seasonings. Serves 4.

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Tuesday, September 13, 2016

Everyday Stir-Fry Sauce

This great all-around stir-fry sauce is tasty on noodles, vegetables and proteins alike.

4 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 tsp cornstarch
1 tsp roasted sesame oil
1/2 c broth of your choice
2 Tbsp Sucanat (or brown sugar)
2 tsp fish sauce
1 Tbsp minced ginger
1 Tbsp minced garlic
1 tsp Sriracha

Combine all ingredients. Pour onto a finished stir-fry and cook briefly, stirring, until it thickens onto the ingredients. 

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Masala Chaas (Indian Spiced Buttermilk Drink)

Popular in India for its cooling properties, this tangy-spicy drink is just the thing to settle your stomach after too much rich food. I use kefir here because of its probiotic properties and its flavor parallels to Indian buttermilk. 

Black salt has a distinctive flavor profile and a strong smell that's reminiscent of hard-boiled eggs. Don't be terrified when you take a whiff! Just a little bit adds a mellow, exotic punch to this chaas. Look for it in Indian markets, order it online, or ask me if you're local and I'll give you a bit to try. You can substitute regular salt if you can't find the black salt, but the drink won't be the same without it.

1 small handful mint leaves
1 small handful cilantro leaves
1/2 green chile, seeded
1" of fresh ginger, grated to make 2-3 tsp
1/2 tsp roasted cumin powder
1/2 tsp salt
1/4 tsp black salt
1 1/2 c kefir
1 c water
4-5 ice cubes

Blend all ingredients in blender until mostly smooth. How easy was that? Serves 2. 

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Saturday, June 18, 2016

Mediterranean Chickpea Salad

Cooking your own chickpeas elevates this recipe from tasty to exceptional. The hot chickpeas soak up all the flavors and taste even better the next day. Golden raisins are a sweet surprise as they match the color of the chickpeas. Serve on a hot day with crusty bread, marinated olives, and Manchego cheese. 

3 1/2 c hot cooked chickpeas
6 Tbsp extra-virgin olive oil
3 Tbsp balsamic vinegar
3/4 tsp Dijon mustard
1/2 tsp salt, more to taste
1/4 tsp pepper, more to taste
3/4 c raisins
1 roasted red pepper, chopped
3 scallions, sliced
1/3 c flat-leaf parsley, minced

Mix oil, vinegar, mustard, salt and pepper. Whisk to combine. Pour over hot chickpeas. Stir to blend. Add remaining ingredients. Let stand at room temperature for several hours or refrigerate overnight. Serve at room temperature.