Gobi Shaak (Cauliflower Curry)

Nutrition of Each Serving

cauliflower.jpgNote: Makes 4 Servings

  • 233 calories
  • 13g fat
  • 0mg cholesterol
  • 510mg sodium
  • 696mg potassium
  • 26g carbohydrate
    • 5g fiber
    • 3g sugar
  • 7g protein

Items Needed

Ingredients

  • 1 cup cauliflower
  • 1 cup red onion
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon thai chili
  • ½  teaspoon kosher salt
  • ½ cup water
  • 1 cup tomatoes
  • 2 teaspoon coriander
  • ½ cup frozen green peas
  • ¼ teaspoon garam marsala
  • 2 tablespoons canola oil
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoon water

Equipment

  • microwave
  • large plate
  • spatula
  • medium sauce pan

Steps

Preparation

  • Defrost
    • ½ cup frozen green peas
  • Chop
    • 1 cup cauliflower
    • 1 cup red onions
    • 1 cup tomatoes
  • Mince
    • 1 teaspoon garlic
    • 1 teaspoon ginger root
    • ¼ teaspoon thai chili
  •  Measure
    • 2 tablespoon water
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon cumin seeds
    • ¼ teaspoon turmeric
    • ½  teaspoon kosher salt
    • ½ cup water
    • 2 teaspoon coriander
    • ¼ teaspoon garam marsala

Cook

  1. To partially cook the cauliflower place them on a dish, pour 2 tablespoons of water evenly over the cauliflower, cover and microwave for 3 minutes.
  2. Once you remove from the microwave sprinkle kosher salt on the cauliflower and place it to the side.
  3. In a medium sauce pan on medium heat add:
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon cumin seeds
  4. Cover with lid until yellow mustard seeds begin to pop.
  5. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1 cup red onion
    • 1 teaspoon garlic
    • 1 teaspoon ginger
    • ¼ teaspoon turmeric
    • ¼ teaspoon thai chili
    • ½  teaspoon kosher salt
    • ½ cup water
    • 1 cup tomatoes
    • 2 teaspoon coriander
    • ½ cup frozen green peas
    • ¼ teaspoon garam marsala
  6. Return pan to medium heat and cook until the onions are clear and the tomatoes are soft.
    • ProTip: Periodically stir to avoid anything sticking to the bottom of the pan you can also add 1 tablespoon of water to help thicken the mixture if needed.
  7. Once the onions are clear, tomatoes are soft and the mixture has thickened add:
    • 1 cup partially cooked cauliflower
  8. Stir the pan until the cauliflower is completely coated.
    • Flavor Test:  You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
      • ¼ teaspoon ginger
      • ¼ teaspoon garlic
      • pinch of salt
      • pinch of thai chili
  9. Cook for ~15 minutes until the cauliflower is completely cooked.

Serving Recommendation

I recommend you pair with Indian rice.

Khandvi

Nutrition of Each Serving

img_5017Note: Makes 12 Servings

  • 68 calories
  • 4g fat
  • 2mg cholesterol
  • 61mg sodium
  • 95mg potassium
  • 6g carbohydrate
    • 1g fiber
    • 2g sugar
  • 3g protein

Items Needed

Ingredients

  • ¼ teaspoon fresh ginger root
  • ¼ teaspoon thai chili
  • ¾ cup plain whole fat yogurt
  • 1 cup besan flour
  • 1¼ cup water
  • ¼ teaspoon turmeric
  • ½ teaspoon kosher salt
  • 1 tablespoon canola oil
  • 1½ teaspoon mustard seeds
  • [optional] ¼ cup shredded dried coconut
  • [optional] ½ cup cilantro

Equipment

  • sauce pan
  • small pan
  • spatula
  • flipping spatula
  • aluminum foil

Steps

Preparation

  • Chop
    • [optional] ½ cup cilantro
  • Mince
    • ¼ teaspoon fresh ginger root
    • ¼ teaspoon thai chili
  • Measure
    • ¾ cup yogurt
    • 1 cup besan flour
    • ½ cup water
    • ½ cup water
    • ¼ cup water
    • ¼ teaspoon turmeric
    • ½ teaspoon kosher salt
    • 1 tablespoon canola oil
    • 1½ teaspoon mustard seeds
    • [optional] ¼ cup shredded dried coconut

Cook

  1. Cut two 24″ aluminum foil sheets and lay them on the counter
  2. In a medium bowl mix the following until smooth (pancake batter thickness):
    • ¾ cup yogurt
    • 1 cup besan flour
    • ½ cup water
  3. Mix and slowly add ½ cup water while mixing.
  4. Continue to mix and add ¼ cup water.
  5. Once mixed add:
    • ¼ teaspoon turmeric
    • ¼ teaspoon fresh ginger root
    • ¼ teaspoon thai chili
    • ½ teaspoon kosher salt
  6. Continue mixing until smooth
  7. Pour the entire mixture into a sauce pan on medium heat
  8. Constantly stir the mixture in the sauce pan and you might need to:
    • Lower the heat to avoid lumps
    • Add ¼ cup of water to avoid sticking to the bottom of the pan
  9. Stir until the mixture has a sheen and taste to make sure the besan flour is cooked
  10. Then place on the lowest heat and pour the mixture on the aluminum sheets
  11. With a flipping spatula spread the mixture out so it is 2 millimeters thick
  12. While the mixture drys make the topping oil:
    • Using a small pan on medium heat and add:
      • 1 tablespoon canola oil
      • 1½ teaspoon mustard seeds
    • Cover with lid until mustard seeds begin to pop and remove from heat once the mustard seeds turn dark brown
  13. Once the mixture is dry (can lift the side and it easily separates from the aluminum foil) drag a knife to cut the mixture into 1½ inch sheets
  14. Lift the end and individually roll each sheet
  15. Place each completed roll onto a plate
  16. Once all are on the plate top with the topping oil

Serving Recommendation

Top with cilantro and shredded dried coconut.

Crispy Indian Okra (Bhinda nu Shaak)

img_4974Nutrition of Each Serving

Note: Makes 4 Servings

  • 68 calories
  • 5g fat
  • 0mg cholesterol
  • 156mg sodium
  • 14mg potassium
  • 5g carbohydrate
    • 1g fiber
    • 2g sugar
  • 1g protein

Items Needed

Ingredients

  • 1 lb okra
  • 4 teaspoon canola oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon thai chili
  • 1 teaspoon lemon juice
  • 1½ teaspoon garlic
  • 4 tablespoon water
  • ½ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander

Equipment

  • large frying pan

Steps

Preparation

  • Sliced
    • 1 lb okra
  • Juice
    • 1 teaspoon lemon juice
  • Mince
    • 1½ teaspoon garlic
    • ½ teaspoon thai chili
  • Measure
    • 2 teaspoon canola oil
    • 2 teaspoon canola oil
    • 1 teaspoon mustard seeds
    • 4 tablespoon water
    • ½ teaspoon kosher salt
    • ¼ teaspoon turmeric
    • 1 teaspoon coriander

Cook

  1. Place a large pan on high heat and add:
    • 2 teaspoons canola oil
    • 1 lb sliced okra
  2. Stir okra for ~10 minutes until they are soft and less sticky. The okra will decrease in volume by 50%
  3. Remove okra to a side plate
  4. Using the same pan on medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon mustard seeds
  5. Cover with lid until mustard seeds begin to pop.
  6. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1½ teaspoon garlic
    • ½ teaspoon thai chili
    • 4 tablespoon water
    • ¼ teaspoon turmeric
  7. Stir and the goal is to make a paste so you might need to cook for a few minutes.
  8. Once the spices have cooked down add:
    •  1 lb cooked okra
  9. Stir to coat each okra and add:
    • ½ teaspoon kosher salt
    • 1 teaspoon coriander
  10. To decrease the slime from the okra add:
    •  1 teaspoon lemon juice
  11. Let cook for ~10 minutes remember stir to avoid burning the okra.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Shrikhand

Nutrition of Each Serving

ShrikhandNote: Makes 4 Servings

  • 425 calories
  • 21g fat
  • 30mg cholesterol
  • 249mg sodium
  • 786mg potassium
  • 43g carbohydrate
    • 3g fiber
    • 38g sugar
  • 14g protein

Items Needed

Ingredients

  • ½ tablespoon whole milk
  • 32 ounces plain whole fat yogurt
  • ¾ cup powdered sugar
  • ½ teaspoon saffron threads
  • ½ teaspoon ground cardamom
  • 1 cup pistachios (or any nuts you prefer)

Equipment

  • nut milk bag
  • medium bowl
  • strainer
  • small bowl
  • medium bowl

Steps

Preparation

  • Prepare the yogurt
    • Put 32 ounces plain full-fat yogurt in a nut milk bag the place the bag in the strainer suspended over a large bowl.
    • Cover with plastic wrap and place in the fridge. Let excess liquid strain for 24 hours.
  • Prepare Saffron
    • In a small bowl add:
      • ½ tablespoon warm whole milk
      • ½ teaspoon saffron threads
    • Stir and keep aside.
  • Prepare Nuts
    • Lightly roast the nuts
    • Once roasted finely chop the nuts
  •  Measure
    • ¾ cup powdered sugar
    • ½ teaspoon ground cardamom

Cook

  1. Place the prepared yogurt into a medium bowl and add:
    • ¾ cup powdered sugar
    • ½ teaspoon ground cardamom
    • prepared saffron
  2. Stir until fully mixed and taste:
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Make sure to thoroughly stir before tasting
      • ½ cup powdered sugar
      • ¼ teaspoon ground cardamom
  3. Top with cut pistachios or other nuts.
    • ProTip: You can frozen Shrikhand and serve it as a frozen yogurt.

Note: This recipe is not the standard recipe which is much sweeter so make sure to flavor test.

Mung Shaak

e9efc802-f18d-404c-acd3-844fa1c2a51cNutrition of Each Serving

Note: Makes 6 Servings

  • 200 calories
  • 6g fat
  • 0mg cholesterol
  • 145mg sodium
  • 85mg potassium
  • 31g carbohydrate
    • 1g fiber
    • 4g sugar
  • 10g protein

Items Needed

Ingredients

  • ½ teaspoon thai chili
  • 1½ teaspoons garlic
  • 1 cup mung bean
  • 1 cup roma tomato
  • 1 cup white onion
  • ¾ teaspoon kosher salt
  • ½ teaspoon turmeric
  • ½ teaspoon tamarind paste
  • 2 tablespoon canola oil
  • 1 teaspoon mustard seeds

Equipment

  • small pot
  • large pan
  • spatula

Steps

Preparation

  • Soak
    • 1 cup mung beans in 4-5 cups of water for 24 hours
  • Dice
    • 1 cup roma tomato
    • 1 cup white onion
  • Mince
    • ½ teaspoon thai chili
    • 1½ teaspoons garlic
  • Measure
    • ¾ teaspoon kosher salt
    • ½ teaspoon tamarind paste
    • ½ teaspoon turmeric
    • 2 tablespoon canola oil
    • 1 teaspoon mustard seeds

Cook

  1. Fill a small pot with 3-4 cups of water and add the presoaked mung beans.
  2. Simmer until mung beans are completely cooked (should be mushy).
  3. Set aside the mung beans and bring large pan to medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon mustard seeds
  4. Remove from heat once mustard seeds begin to pop then add:
    • 1 cup diced white onion
    • ½ teaspoon thai chili
    • 1½ teaspoons garlic
  5. Return to medium head and cook until onions turn clear then add:
    • 1 cup diced roma tomato
    • ¾ teaspoon kosher salt
    • ½ teaspoon turmeric
  6. Cook for ~5 minutes until tomatoes are fully cooked then add:
    • cooked mung beans
    • ½ teaspoon tamarind paste
  7. Then cook for ~10-15 minutes, you want to have a soup like consistency.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt
    • Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.

Matar Paneer

img_4826Nutrition

Note: Makes 4 Servings

  • 396 calories
  • 26g fat
  • 61mg cholesterol
  • 298mg sodium
  • 735mg potassium
  • 25g carbohydrate
    • 6g fiber
    • 8g sugar
  • 19g protein

Items Needed

Ingredients

  • 3 cups roma tomatoes
  • 2 cups white onion
  • 8oz paneer
  • 1 cup peas
  • 1 teaspoon ginger root
  • 1 teaspoon garlic
  • ½ teaspoon thai chili
  • ½ teaspoon red chili powder
  • ¾ teaspoon kosher salt
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric
  • ¼ teaspoon garam marsala
  • 1 teaspoon cumin seeds
  • 3 teaspoon canola oil

Equipment

  • 1 large pans
  • blender
  • spatula

Steps

Preparation

  • Defrost
    • 1 cup peas
  • Dice into cubes
    • 3 cups roma tomatoes
    • 2 cups white onion
    • 8oz paneer
  • Mince
    • 1 teaspoon ginger root
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
  • Measure
    • ½ teaspoon red chili powder
    • ¾ teaspoon kosher salt
    • 2 teaspoons coriander powder
    • ½ teaspoon turmeric
    • ¼ teaspoon garam marsala
    • 1 teaspoon cumin seeds
    • 1 teaspoon canola oil
    • 2 teaspoon canola oil

Cook

  1. Bring large pan to high heat and add:
    • 1 tablespoon canola oil
    • 8oz diced paneer
  2. Once paneer is golden on all sides remove the paneer from the pan and place on the side.
  3. Using the same pan (with the remaining oil) bring to high heat and add:
    • 2 cups diced white onion
    • 1 teaspoon ginger root
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
  4. Once onions turn clear add 3 cups diced roma tomatoes.
  5. Once tomatoes have softened remove pan from heat.
  6. Place everything from the pan into the blender. Blend until soup like consistency.
  7. Bring large pan to medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon cumin seeds
  8. Remove from heat once all cumin seeds are dark brown (almost black) then add:
    • contents of the blender
    • ¾ teaspoon kosher salt
    • ½ teaspoon turmeric
    • ½ teaspoon red chili powder
    • 2 teaspoons coriander powder
  9. Cook until thick then add:
    • 1 cup of peas
    • ¼ teaspoon garam marsala
    • 8oz cooked paneer
  10. Once peas have cooked I would recommend you confirm you have the flavor that you want.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons ginger
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt
    • Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.

Dry Mung Bean Shaak

Screen Shot 2020-08-03 at 10.10.15 AMNutrition of Each Serving

Note: Makes 4 servings

  • 113 calories
  • 0g fat
  • 0mg cholesterol
  • 81mg sodium
  • 6mg potassium
  • 21g carbohydrate
    • 0g fiber
    • 0g sugar
  • 8g protein

Items Needed

Ingredients

  • 1 cup mung bean
  • 2 cups water
  • ¼ teaspoon turmeric
  • ¼ teaspoon kosher salt
  • ¼ teaspoon thai chili
  • 1 teaspoon garlic

Equipment

  • large bowl
  • large sauce pan with lid
  • spatula

Steps

Preparation

  • Sprout
    • 2 days before you are planning to cook place wash 1 cup of mung beans.
    • Once you have rinsed the mung beans put them in a large bowl with 4 cups of water and place them in a dry area to sprout.
    • After 24 hours of soaking, rinse the mung beans and discard any mung beans that are hard (keep all soft and/or sprouted mung beans).
    • wrap the remaining mung beans in a damp cheese cloth then place them in a bowl and cover the bowl and keep in a dry place for another 24 hours.
  • Mince
    • ¼ teaspoon thai chili
    • 1 teaspoon garlic
  • Measure
    • 2 cups water
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • sprouted mung beans
    • 2 cups water
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
    • ¼ teaspoon thai chili
    • 1 teaspoon garlic
  4. Stir and bring to a boil for 5 minutes
  5. Cover the dish and lower the heat to a simmer. Let simmer for 15 minutes or until the mung beans have fully cooked and all water has cooked off.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Khaman Dhokla

Screen Shot 2020-08-21 at 9.54.31 AM

Nutrition of Each Square 

Nutrition of Each Square

Note: Makes 16 squares
  • 47 calories
  • 1g fat
  • 1mg cholesterol
  • 80mg sodium
  • 85mg potassium
  • 6g carbohydrate
    • 1g fiber
    • 2g sugar
  • 2g protein

Ingredients

  • ½ teaspoon thai chili
  • ½ teaspoon kosher salt
  • ¾ teaspoon fresh ginger root
  • 2 teaspoon fresh lemon juice
  • 2 teaspoon sugar
  • pinch of turmeric 
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon canola oil
  • 1½ cup besan flour
  • ½ cup yogurt
  • ¾ cup water
  • 1 tablespoons water
  • 1½ teaspoon mustard seeds

Optional Ingredients:

  • fresh cilantro
  • shaved dried coconut

Equipment

  • steamer
  • small pan
  • spatula

Steps

Preparation

  • Mix the dhokla dough a minimum of 2 hours before you cook
    • 1½ cup besan flour
    • ½ cup yogurt
    • ¾ cup water
  • Mince
    • ¾ teaspoon fresh ginger root
    • ½ teaspoon fresh thai chili
  •  Measure
    • ½ teaspoon kosher salt
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon sugar
    • 1 teaspoon sugar
    • 1 tablespoons water
    • pinch of turmeric 
    • ¼ teaspoon baking powder
    • 1 teaspoon canola oil
    • 1½ teaspoon mustard seeds
    • ½ teaspoon baking soda

Cook

  1. Add the following to the dough mixture:
    • ½ teaspoon thai chili
    • ½ teaspoon kosher salt
    • ¾ teaspoon fresh ginger root
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon sugar
    • pinch of turmeric 
    • ¼ teaspoon baking powder
  2. Place 1 teaspoon canola oil in the pan you will cook the dhokla in and coat all sides of the pan.
  3. Add the water to the steamer and bring it to a boil
  4. Once the steamer is boiling add ½ teaspoon baking soda to the dhokla dough. Pro-Tip: Dhokla dough should double in size and become really bubbly. 
  5. Pour the dhokla dough into the oiled pan. 
  6. Place the pan into the steamer and let cook for 12 minutes. Pro-Tip: Do not let he dough be thicker than 1 inch in the pan because it could require you to cook for longer.
    • Toothpick Test: Stick a toothpick into the center of the dhokla. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cake is done.
  7. Once the dhokla is cooked remove it from the steamer and place on the side to cool.
  8. Bring small pan to high heat and add:
    • 1 teaspoon canola oil
    • 1½ teaspoon mustard seeds
  9. Cover with lid until mustard seeds begin to pop.
  10. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon sugar
    • 1 tablespoons water
  11. Bring the pan to a boil for 1 minute than remove from heat. 
  12. Remember to check the flavor!
    • Flavor Test: If you need more flavor add what you need! Once you add the ingredients let simmer for 5 minutes and check that you got the favor you wanted. Below are some recommended measurements:
      • pinch of thai chili
      • ¼ teaspoon minced garlic cloves
      • ¼ teaspoon fresh ginger root
      • ¼ teaspoon kosher salt
  13. Remove the dhokla from the pan and pour the contents of the small pan evenly over the top of the dhokla. Cut the dhokla into even parts and top with optional ingredients.
    • Optional: Add diced Cilantro and shaved coconut to the top. 

 

Green Bean Shaak

img_4624Makes

4 servings

Nutrition of Each Serving

  • 84 calories
  • 2g fat
  • 0mg cholesterol
  • 347mg sodium
  • 327mg potassium
  • 14g carbohydrate
    • 5g fiber
    • 6g sugar
  • 4g protein

Ingredients

  • 1½ teaspoon canola oil
  • 1 teaspoon mustard seeds
  • 1 pound fresh green beans
  • 6 ounces frozen peas
  • ½ cup water
  • 1 teaspoon garlic
  • ½ teaspoon thai chili
  • ¼ teaspoon turmeric
  • 2 teaspoons coriander seeds
  • ½ teaspoon kosher salt

Equipment

  • large pan
  • spatula

Steps

Preparation

  1. Defrost
    • 6 ounces frozen peas
  2. Dice
    • 1 pound fresh green beans
  3. Mince
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
  4. Measure
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
    • ½ cup water
    • ¼ teaspoon turmeric
    • ½ teaspoon kosher salt
    • 2 teaspoons coriander seeds

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1 pound fresh green beans
    • 6 ounces frozen peas
    • ½ cup water
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
    • ¼ teaspoon turmeric
    • 2 teaspoons coriander seeds
    • ½ teaspoon kosher salt
  4. Put pan back to high heat and bring to boil.
  5. Let boil for a minute or two then lower the heat to a simmer.
  6. Periodically stir the pan to make sure the green beans is not sticking/burning and after 15 minutes you can taste.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Chapati

Makes

img_46566 Chapati

Nutrition of Each Serving

  • 27 calories
  • 1g fat
  • 0mg cholesterol
  • 33mg sodium
  • 0mg potassium
  • 3g carbohydrate
    • 1g fiber
    • 0g sugar
  • 1g protein

Ingredients

  • 1 cup chapati flour
  • 1 teaspoon canola oil
  • ¾ cup water

Equipment

  • medium bowl
  • rolling pin
  • large pan
  • spatula
  • metal cooling rack

Make The Dough

  1. In a medium bowl add 1 cup of chapati flour, 1 teaspoon of canola oil and mix the water 1/4 a cup at a time.
  2. Then split the dough into 6 even balls
  3. Flatten each ball into a disk
  4. Powder the disk in chapati flour
  5. Roll out each disk using the rolling pin.
    • NOTE: Should be ~7 inches wide and about a millimeter thin.

Repeat For Each Chapati

  1. Bring a large frying pan to high heat and place a 1 chapati in the pan
  2. Once the side down has white dots flip to the other side
    • img_4626
  3. Once the 2nd side also has white dots
  4. Put the cooling rack on a burner and turn the burner to medium heat
    • NOTE: If a chapati is not on the burner turn the burner off.
  5. Place the chapati on the cooling rack and wait for the chapati to rise
    • NOTE: Remove the chapati if you see or smell it burning
  6. Remove from heat.

Corn Shaak

MakesCorn Shaak

8 servings

Nutrition of Each Serving

  • 182 calories
  • 5g fat
  • 0mg cholesterol
  • 36mg sodium
  • 29mg potassium
  • 35g carbohydrate
    • 4g fiber
    • 13g sugar
  • 6g protein

Ingredients

  • 8 ear’s of corn
  • 2 tablespoons peanuts
  • ¼ teaspoon fresh ginger root
  • ¾ teaspoon garlic
  • 2 tablespoons raisens
  • 1½ teaspoon canola oil
  • 1 tablespoon sesame seeds
  • ½ teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon kosher salt
  • ¼ teaspoon thai chili
  • optional: ½ cup water

Equipment

  • grater
  • large bowl
  • spatula
  • large pan with lid

Steps

Preparation

  • Grate the corn off the cob and keep all the liquid
    • 8 ear’s of corn
  • Coarsely chop
    • 2 tablespoons peanuts
  • Mince
    • ¼ teaspoon fresh ginger root
    • ¾ teaspoon garlic
    • ¼ teaspoon thai chili
  • Measure
    • 1½ teaspoon canola oil
    • ½ teaspoon mustard seeds
    • 2 tablespoons raisens
    • 1 tablespoon sesame seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
    • optional: ½ cup water

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • ½ teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. Remove from heat and add:
    • 8 grated corn with all liquid
    • ¼ teaspoon fresh ginger root
    • ¾ teaspoon garlic
    • ¼ teaspoon thai chili
    • 2 tablespoons peanuts
    • 2 tablespoons raisens
    • 1 tablespoon sesame seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
  4. Put pan back on medium heat and bring to a simmer.
    • Pro-Tip: If your corn is beginning to stick lower the heat or if your corn was really dry add ½ cup of water
  5. Periodically Stir the pan to make sure the corn is not sticking/burning and after 15 minutes you can taste.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • ¼ teaspoons ginger root
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Sourdough Pizza

IMG_1672Makes

Four 10-12 inch pizzas

Nutrition of Each Pizza

  • 504 calories
  • 0g fat
  • 0mg cholesterol
  • 284mg sodium
  • 146mg potassium
  • 106g carbohydrate
    • 4g fiber
    • 4g sugar
  • 14g protein

Ingredients

Sourdough Pizza

  • 200 grams active sourdough starter
  • 500 grams all purpose flour
  • 1½ cup warm water (105°F-115°F)
  • 1 teaspoon kosher salt

Spelt Sourdough Pizza

  • 200 grams active sourdough starter
  • 250 grams spelt flour
  • 250 grams all purpose flour
  • 1½ cup warm water (105°F-115°F)
  • 1 teaspoon kosher salt

Optional Extra Ingredients:

  • ½ cup all purpose flour
  • 2 tablespoons olive oil

Equipment

  • gram scale
  • large bowl
  • whisk
  • spatula
  • parchment paper
  • rolling pin
  • baking sheet (optional: for oven)
  • cutting boards

Preparation

Test Your Starter

  • Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

  1. Add the 1½ cup warm water (105°F-115°F) and 200 grams active sourdough starter into a large bowl and whisk them together.
  2. Once the water has foamed a little add the flour:
    • For Spelt:
      • 250 grams spelt flour
      • 250 grams all purpose flour
    • For Regular:
      • 500 grams all purpose flour
  3. Mix to form a sticky dough ball.

Autolyse Phase (Self Digestion)

  1. Let the sticky dough ball rest 1-4 hours in the large bowl.
  2. Add the 20 grams – salt. Use your hands to stretch the dough gently until the salt is mixed into the dough.

Pack In The Flavor

  1.  Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
  2. Repeat Step 1 every 30 minutes 4 more times.
    • PRO-TIP:
      • If your dough does not pass the window pane test and it is still breaking before it goes transparent when pulled. Do another round on step 1.
        • Window Pane Test: Pinch a little dough and pull it away from the dough ball, you should not be able to see through it.
      • You might need extra flour at this step if the dough is sticky

Let It Rise

  1. Allow the dough to rise in a large deep bowl at room temperature for 1 hour or until it rises by 30%.
  2. Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
    • Why? It should continue to rise slowly so give it room in the bowl.
  3. Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
    • Why? The dough will soften and gently rise as it warms.

Pizza Making Time

Create 4 even dough balls

  1. On a clean un-floured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly. Divide the dough into 4 even round balls and place them in their own bowls.
    • PRO-TIP: 
      • Try to not push the dough down keep the air pockets you created.
      • If you want to freeze the dough now is the time, refer to below.
  2. Let the dough balls rest and rise for 15 minutes – 2 hours.
  3. Cut a 18″ piece of parchment paper and add cover the top of the parchment paper with  all purpose flour.
  4. Place the dough ball on the center of the floured parchment paper and roll the dough flat.
    • PRO-TIP: Use a cutting board to support the pizza under the parchment paper to move it around. 
  5. Optional: Once the pizza dough is flattened to your liking let sit for 5 minutes.

Personalize Ya Za

  1. Preheat
    • Oven – 475°F, this can take anywhere from 15 minutes – 1 hour so be aware.
    • Grill – 400°F
  2. Optional: Check the pizza dough if it is too thick flatten the dough again. then Brush edges of dough with olive oil and let rise for 10-15 minutes.
  3. Add toppings.
    • Tomato Paste
    • Tomato Sauce
    • Cheese
    • Toppings
  4. Bake Pizza for 10 – 15 minutes.
    • PRO-TIP: Use parchment paper and a cutting board to easily move the pizza into the oven/grill. You can leave the parchment paper in the oven/grill until the pizza is firm enough to remove it. Usually only takes 1-2 minutes. 

Save For Later Tips

Freezing Instructions: (Good for up to 3 months)

  1. Divide dough into portion sizes
  2. Place on parchment paper uncovered in the freezer for 15-20 minutes
  3. Remove from freezer and place into individual freezer bags

Thaw Instructions

  1. Thaw Pizza dough in refrigerator for 5-6 hours
  2. Let the dough sit at room temperature for 30 minutes before jumping in where you left off above.