Monday, July 16, 2007

X = Lamb's Quarters

Lamb's quarters a.k.a goosefoot, pigweed, and fat hen. So many names and each one more glamorous and appetising than the previous one. As if this wasn't enough, this edible weed thrives on muck.
But since I was on the look out for something unusual, something I hadn't used before for Nupur's A-Z event, I wasn't going to let anything get in the way of trying this green.
More on this weed here and here.

Lamb's quarters can be eaten raw, but the taste and rough texture just did not appeal to me.
They had to be cooked. I could've taken the easy way out and used them to make daal. Nah, too boring and predictable.
Since I am in a major bread making phase, it didn't take me long to figure out how I'd use the lamb's quarters: whole wheat buns stuffed with seasoned lamb's quarters!
On a whim I used pav bhaaji masala instead of garam masala. So glad I did that. The pav bhaaji masala worked really well here.
The buns were delicious, just delicious!
I like the idea of making such stuffed buns, the possibilities are endless.

whole wheat bread dough, divided into 12 pieces
4 cups lamb's quarters, finely chopped
1 carrot, shredded (optional. I used this only for the colour contrast.)
1 cup cilantro, chopped
2 tbps pav bhaaji masala
1 tbsp oil
salt and lemon juice, to taste

Make the filling:
Heat the oil, first add the pav bhaaji masala and then the lamb's quarters.
Cook for about 10 minutes.
Add the salt, lemon juice, carrots, and cilantro and mix well. Turn off the heat.
After the mixture cools slightly, taste it and adjust the salt and lemon accordingly.

Make the buns:
Preheat the oven to 350F.
Roll each piece of dough into a roughly circular shape, the size of your palm.
Put about 2 tbsp of the filling on the dough and fold the edges to cover the dough and press slightly.
Place the bun, fold side down in a 13x9 pan.
Prepare the rest of the buns in the same manner.
Cover the buns with a moist kitchen towel. Let them rest for 10-15 minutes.
Brush the buns with a bit of melted butter.
Bake the buns on a pizza stone or in the pan, about 15 minutes.

This is my entry for Nupur's A-Z of Indian Vegetables food blog event.
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