Cooking In The Garage: Waffles for Dessert

The kitchen as we knew it has been demolished. The kitchen that we now know is in the garage. These are interesting times.
The microwave oven, a rice cooker (borrowed), a waffle maker, and a toaster oven are all I have. Though a mixer and a food processor are available, they are a pain to use as there is virtually no counter space and the only dish washer is the manual kind (read: the husband).
These are the chronicles of our meals prepared and enjoyed in the garage.

Since the kids (and their father) have been so patient and such great sports these past few weeks, a treat was in order.

Hadn't made dessert yet in the garage-kitchen as it was some what of a challenge, given the limited resources available. Finally zero-ed in on waffles as they don't need any appliance or kitchen gadget that I don't have access to. Nicole's recipe for plain waffles is simple and versatile. The only change made to this recipe was that I used whole wheat flour and a tablespoon of wheat gluten.

In our family, any dessert that doesn't contain chocolate is not fit to be eaten (just a slight exaggeration). So the waffles were served with a drizzle of ganache and toasted pecans.

Variations: Omit the salt and vanilla; add finely chopped onions, green chillies and cilantro for a delicious savoury waffle.
Add chopped nuts (pecans, walnuts, or hazelnuts) and chocolate chips for a crunchy variation.
Instead of the ganache top the waffles with honey or maple syrup.

Chocolate Ganache
8 ounces bittersweet chocolate, chopped (I used Trader Joe's Pound Plus)
1 cup heavy cream
1 tbsp coffee liqueur or any other liqueur of choice(optional)

Bring the cream to a boil and pour it over the chocolate.
Mix well and let it stand for about 4-5 minutes.
Add the liqueur (if using) and mix well.

Any leftovers can be stored in the fridge for up to a week and can be used to top ice-cream, to make chocolate milk shakes, or for those times when you just need chocolate.
This is probably one of few recipes where I use heavy cream. I've experimented replacing a portion of the cream with whole milk, but the results are less than satisfactory. The good thing is that a little does go a long way.
If anyone any recipe for a lite-ganache, I'd love to hear about it.

Had I managed to get things done on time, this would've been my entry to MBP-Breads .

Coffee very graciously accepted my much delayed entry for this month's MBP-Breads. Thanks, Coffee!

Cooking In The Garage: Couscous

The kitchen as we knew it has been demolished. The kitchen that we now know is in the garage. These are interesting times.
The microwave oven, a rice cooker (borrowed), and a toaster oven are all I have. Though a mixer and a food processor are available, they are a pain to use as there is virtually no counter space and the only dish washer is the manual kind (read: the husband).
These are the chronicles of our meals prepared and enjoyed in the garage.

Several months ago I accompanied my son's Boy Scout troop on an overnight backpacking trip. Since most of the accompanying parents weren't experienced backpackers, the senior scoutmaster wisely took on the responsibility of putting dinner together. It was a fantastic meal, spiced couscous with nuts and pita bread. The ambiance made the meal more memorable; the beautiful campsite dotted with tents put up by the scouts all by themselves, the proximity to the Pacific, the cold spring wind blowing in our faces, the realisation that your first born is no longer a li'l Cub Scout but a Boy Scout!

I was remined of that campfire-couscous when preparing our garage-couscous.
To a cup of boiling water add a cup of couscous (I used the whole wheat kind), some salt and optionally a little oil. Cover for about 4-5 minutes before very gently fluffing it with a fork. I served this couscous with vegetables sauteed in the rice-cooker.

Along with the sauteed vegetables (tomatillos, red peppers, corn, and leeks) I also added a handful of roasted pistachios (walnuts, pine nuts, pecans will work too) and a couple of teaspoons of cumin-coriander powder. The result was a few curry leaves away from being called an upma!

We had a green salad to go with the couscous. Speaking of green, the plates and the bowls we are currently using are green as well; 100% bio-degradable and compostable. Since all the produce we used was locally grown that meant less fuel was used to bring them to our table from the farm; our meal was green in more ways than one.

Coming back to the versatile couscous, what are some of the ways in which you prepare couscous?

A Perfect Weekday Dinner

Recipes that can be compartmentalised into tasks that can be done ahead of time and assembled before meal times keep me sane! If I am sane, the rest of the household (including the cat) follows suit.

Any recipe that shows 'do-aheadability' and'compartmentability' potential immediately catches my eye.
This recipe from Saptahik Sakal, a Marathi magazine, for bisi bele bhaat using pohe (avalakki, puffed rice) scored high on both these accounts.

Saptahik Sakal is a weekly magazine from the stable of Sakal newpapers. Sakal (literally means morning) enjoys a wide and loyal readership in Pune and the surrounding area. The other widely read newspaper in Pune is Kesari (founded by Lokamanya Tilak). Folks from Pune can be broadly classified as Sakal-readers or Kesari-readers; with each side ferociously and fiercely loyal to their newspaper and to the views expressed in those newspapers. So typical! Puneris don't experience normal pride, it is always fierce pride.
But I digress.

Every year, Saptahik Sakal publishes a special issue titled Rucheepalat (change of taste). These issues are choc full of readers recipes, theme recipes, kitchen tips and tricks etc. etc. Each issue is a keeper.
This recipe for Avalakki Bisi Bele Bhaat is from the 1998 issue of Saptahik Sakal from the article 'Karnataki KhaadyaBahar' (loosely translates into Feasts from Karnataka).

The Bisi bele was delicious! Since the main preparations were made ahead of time, getting dinner ready was a snap.
This dish has it all; rice, daal, and vegetables.
Unfortunately I wasn't able to glam it up for the photo. Anyway, take a look:

Here is the recipe with some minor changes I made based on the ingredients used.
The original recipe used a waati (katori) as a measure; I've made modifications using a standard cup .

Avalakki Bisi Bele

Ingredients

3 cups thick pohe (puffed rice)
1 cup mung daal
2-3 cups assorted vegetables, chopped (I used 4 small brinjals, 1 large potato, some chard stems, 1 carrot)
2 tomatoes, chopped
15-20 curry leaves
1-2 tsps tamarind concentrate
1-2 tbsp oil
12 green chillies, sliced (optional)
The phodni kit (mustard seeds, turmeric, and asefetida)

For the masala:
2 tbsp coriander seeds
2 tbsp chana daal
2 tbsp urad daal
10 (or less) dried red chillies
1/2 tsp cinnamon
1/2 cup coconut

Method
For the masala: roast each ingredient separately using a little oil. Let cool before grinding it in a spice or coffee grinder.
Steam the vegetables. I used a microwave but you could aways use a pressure cooker.
Cook the mung daal with about 3 cups of water using a pressure cooker.
(The above three steps can be made ahead of time).

Mix the daal, vegetables and the masala.
Do the phodni (heat the oil, add mustard seeds, when they start dancing add the asefetida and turmeric), add the green chillies (if using) and the curry leaves.
Mix in the daal mixture, tamarind, salt, and some water. (The quantity of water depends on the consistency that you want. I used about 2 cups.)
While the daal is simmering, wash the pohe , allow to drain and set them aside.
Adjust the salt keeping in mind that you still have to add the pohe.
Also, adjust the quantity of the tamarind.
Before serving, add the pohe and let them cook for just a few minutes.
Serve with ghee, papads, or both!

This is my entry for Regional Cuisines of India: Karnataka Food, hosted by Asha (who no longer has any use for her glasses).
This incredible food blog event is Lakshmi's idea.