Summer Wheat Berry and Berry Salad

Summer Wheat Berry and Berry Salad

Prepare wheat berries in a rice cooker. Set rice cooker for brown rice. Use:
1 cup wheat berries
2 cups veggie stock

When the rice cooker says there are 5 minutes left add, 3/4 cup baby yellow squash/ patty pan squash, quartered.

Remove from the slowcooker, and let cool.

Add:
3/4 cup blueberries
1/2 cup raspberries
2 ears corn, cooked and decobbed
1 large shallot diced finely
2 T fresh mint, chopped
1/4 cup diced carrot

Dress with balsamic vinegar, salt, plenty of cracked pepper, and grapeseed oil.
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Dosa

Soak overnight in two separate bowls:
2 cups urad daal
1 cup rice

Blend until you get a thick batter. (I did this by blending each separately and then mixing the two in a bowl.) Add
1 T salt.

Ferment over night. (I placed the bowl on a chair over the heater vent.) Read more!

Dahi Bhel Puri with Chive Blossoms

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In a cast iron skillet, brown:
½ cup cooked chickpeas
2 T red chile

When the chickpeas are cool, add them to:
½ cup boiled potatoes, diced
¼ cup red onion, diced
¼ cup garlic scapes, sliced
¼ cup sliced almonds
½ tsp turmeric
½ tsp cumin (or a bit more)
½ tsp chile powder
½ tsp amchur
2 cup puffed rice
1 cup sev
½ cup chopped chive blossoms

Top with yoghurt, tamarind chutney and cilantro/mint chutney
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Orange Ginger Caramel Popcorn Balls

Pop 1.5 cups corn as you wish (we used the microwave). When warm, toss with butter and salt. Add thin slivers of orange zest and chunks of candied ginger. Set aside.

In a heavy bottomed sauce pan, warm
3 T butter
3/4 cup packed light brown sugar
1/4 cup light corn syrup
1/3 cup sweetened condensed milk
1/2 tsp orange extract
a splash of freshly squeeze orange juice
1 t ginger powder

When the mixture comes 230 degrees, pour over popcorn. Either wait one minute, take a deep breath and then form into balls. Or, use two spoons to form into balls. It cools quickly so you will need to work fast.

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Pav Bhaji Rolls

Pav Bhaji

Boil or microwave:
3 large potatoes, cut into large chunks

Sautee:
1 small onion chopped finely
1 tsp. ginger-garlic paste

Add:
Cooked potatoes
1/2 bell pepper, diced
½ small carrot, diced
1/2 tsp. turmeric powder
1 tsp. chili powder
1 T pav bhaji masala
salt to taste
1 T tomato paste
1 large fresh ripe tomato chopped roughly

Once everything is cooked (simmered), add:
1/2 cup peas (fresh or frozen)
½ cup corn

White Rolls: (Laadi Pav)
In a stand mixer, put in
1 cup AP flour
¾ cup whole wheat flour
1 tsp sugar
1 tsp salt
¾ cup warm water & 1 T milk
1.5 tsp yeast

Once combined add:
1.5 t melted butter

Knead for 10 minutes. Rise for 1 hour.

Shape into balls. Flatten to be about palm sized. Fill with a tsp or so of bhaji and then ball up.


Place in balls in a floured pie dish so that they barely touch. Let rise for 1 more hour. Baste with butter.

Bake at 350 until golden brown.
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Pumpkin Ginger Corn Bread

(based on the recipe on the Quaker Corn Meal bin)

¾ cup white corn meal
¼ cup coarse ground yellow grits
1 cup whole wheat flour
2 tsp baking powder
1 cup buttermilk
2 eggs
½ cup pumpkin puree
1 tsp salt
1 tsp ground ginger
2 tsp ginger juice

Mix, fill mini-cupcake tins until almost full, and bake at 375. (forgot to time it, but maybe 15 minute if that.) Makes 36 minimuffins.

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Potato Salad, Chaat Style

Combine in a large bowl
2 T finely diced onion
2 T brown curry sauce
3 T vinegar
pinch of salt
¼ cup red pepper diced
1 T & 1 t chaat masala
1-2 t Major Grey’s Chutney
2 T Coriander Chutney
2-3 large baking potatoes, cooked (Ideally still warm)

After everything is combined, let the mixture rest a room temperature for at least 1/2 hour to let the flavors mix. Serve topped with sev (available at Indian grocery stores.)

Blog Post: http://feedingmaybelle.blogspot.com/2008/02/chaat-potato-salad-husband-style.html
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