I wasn’t the biggest pumpkin purée fan all these years, and the culprit was definitely its association with cinnamon and “pumpkin spice”-everything. I don’t hate cinnamon but in the US, like clockwork, everyone craves cinnamon come September and it just don’t stop until New Years!. Anything made with pumpkin purée (store-bought) is just a cinnamon-scented assault.
But then I made pumpkin purée at home for the first time (thanks Instant Pot!) and ate a small portion of it warm, drizzled with coconut butter and just a dusting of cinnamon+nutmeg, and I was converted. I made pancakes with it, these brownies were wonderful too (vegan and gluten-free!), and then felt ready to graduate to cakes.
As someone who routinely dreams of sleeping on a pillow made of mashed potatoes, the carbs add up. I think they add up even if I’m innocently thinking about potatoes; one doesn’t even need consume them.
So one must look for alternatives that are lower in carbohydrates, still good with respect to fiber, and yet don’t taste like pressed sawdust. Parsnips happen to live in just that precise neighborhood, and in the winter months, are just begging to be enlisted to be whipped into perfection. Lower in calories, higher in fiber, a slightly sweet taste – if I wasn’t a potato-head I would switch to them permanently. Just kidding!
Ever since Alison Roman’s “The Stew” became all the rage on Instagram last year (have you made her cookies “The Cookies” yet?) I have been obsessed with this stew. I’ve made it several times with my own tweaks and updates, and verbally shared the recipe with many. I also typed up my version of the recipe for my mom few months ago, when I should have just written this post to make it easier to share.
Because, The Stew is absolutely worth sharing and making, and making again! It is so nourishing, indulgent, warm and satisfying, not to mention easy, quick enough for a weeknight and do you see how gorgeous? Over the past year, I’ve made it with canned vs home-cooked chickpeas (garbanzo beans), with canned vs boxed (lite) coconut milk, in chicken broth vs vegetable broth vs water, with kale vs spinach vs chard, and inhaled it with grilled naan, or basmati rice, or just by itself. It is vegan, vegetarian, dairy-free, lactose-free, gluten-free, and definitely one of the best things I’ve learnt to make from Instagram.
Please welcome Bhadang, the puffed up cousin of the Pohyacha Chivda! The process for both these “chivda” recipes is similar – toast the puffed or paper-thin flattened rice, fry up some salty goodies, make a tempering, toss everything together – but they have distinct flavor profiles. You might say that Pohyacha Chivda is the milder, well-behaved, buttoned-up cousin with a great balance of flavors, and Bhadang is wilder, spicier (uses red chili powder instead of chopped green chillies), bolder (fried garlic!) and more rustic.
The version shown here is mild, since I am making it for a crowd, but back in India I have seen Bhadang that is fiery red and irresistable!
Bhadang employs puffed rice, or murmura, or churmura, as opposed to the flattened rice flakes used in Pohyacha Chivda. Murmura is typically the base in Bhel Puri, a popular Indian street food item! This recipe also calls for Metkut, a very special, Maharashtrian roasted-lentil and spice mixture, which may be difficult to track down in the US, and in the worst case, can be skipped. Please do not substitute with Garam masala or Chaat masala, though!
Pohyacha Chivda, or, Chivda (savory mixture) made of Pohé (flattened rice), is a popular snack item in India. Light, customizable and a perfect accompaniment to a cup of steaming hot chai, it is the perfect “in between” to hold you over until dinner time. It is also heavily featured in Diwali “faraaL” (feast) along with other savory and sweet goodies. It is easy to make, keeps for weeks, and at least in our neck of the woods, we don’t wait for Diwali to whip some up!
It’s important to source the right ingredients for this recipe, most important of all being the Pohé. There are many kinds of flattened rice flakes available in Indian grocery stores, so be sure to choose the “thin”, “ultra thin” or “nylon” variety for this recipe! You could use thick Pohé but that’s a different recipe (mainly you would have to deep-fry the Pohé instead of just dry roasting them). The ingredient list may seem overwhelming but ingredients should be easily available, and you can also leave a couple things out if you can’t find them!
Ever since I took the Wonders of Wonton class at San Francisco’s pop-up school The Civic Kitchen I’ve been on a bit of wonton bender. I had made two big batches of 2 types of wontons few weeks ago and I think I had them in the freezer but they seem to have disappeared, and they took some of the chili oil with them.
I had no option but to make more. Figured I would use leeks from my farm stand haul, with some tofu for bulk. I added some store bought lemongrass paste but it was quite intense, and a bit synthetic in flavor – the wontons tasted alright overall but not how I imagined they would. I guess I’ll need to try to a different brand or try to make my own – stay tuned! I’m not suggesting the paste in the recipe below but feel free to add 1-1 1/2 teaspoon of your favorite brand if you’d like to experiment (just adjust the salt and spice level accordingly)!
A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.