The dal makhani diaries

 Dal makhani 

(9-21/21) Made this recipe from Chefinyou— http://chefinyou.com/2011/02/25/dal-makhani/

1. I added some double concentrated tomato paste and had to amp the spices up a bit but I think in the end the taste was right. The Chana dal didn’t pressure cook even though I soaked it overnight and pressure cooked for nine minutes. I used canned tomato sauce. I used the red onion. I also used full fat milk. Would try this recipe again, but try to get Chana dal softer.

(12-20-21)‘ made this recipe from piping pot curry 

https://pipingpotcurry.com/dal-makhani-instant-pot/

1. I added extra ginger and garlic and half a green chile. Also added some amchur and Kasoori methi. Overall, it was good, more like an Indian chili. Had a bit of a kick to it. 

2. The water ratio appeared correct, and this got better about two days after it was first made. Would make it the same method again, but would tinker further with the taste. 

Celery soup

 Tried this recipe, not that impressed: https://food52.com/recipes/26523-jane-grigson-s-celery-soup

Blueberry Miso Crumb Cake (Whole Wheat)

 

From BA 

Ingredients

8 SERVINGS

CRUMBLE

¾

cup (95 g) whole wheat flour

½

cup (packed) (50 g) light brown sugar

4

Tbsp. unsalted butter, melted

3

Tbsp. white miso

CAKE

1

cup (2 sticks) unsalted butter, melted, cooled slightly, plus more for pan

1¾

cups whole wheat flour (219 g), plus more for pan

1½

tsp. baking powder

1

tsp. kosher salt

¼

tsp. baking soda

2

large eggs

1

cup (packed) (200 g) light brown sugar

1

cup whole-milk Greek yogurt

1

tsp. vanilla extract

1

pint blueberries

Preparation

CRUMBLE

Step 1

Mix flour, sugar, butter, and miso in a small bowl until combined. Let sit until ready to use.

CAKE

Step 2

Preheat oven to 350°. Lightly grease a 9" cake pan with butter. Lightly dust with flour, tapping out excess. Whisk baking powder, salt, baking soda, and 1¾ cups flour in a large bowl to combine.

Step 3

Whisk eggs, brown sugar, and yogurt in a medium bowl. Add vanilla and 1 cup melted butter and whisk to combine. Using a rubber spatula, mix dry ingredients into egg mixture until well combined, but do not overmix. Mix in blueberries.

Step 4

Transfer batter to prepared pan and spread in an even layer. Top with reserved crumble.

Step 5

Bake cake, checking after 30 minutes and tenting with foil only if crumble is getting very dark (some color is fine), until top of cake is firm and a tester inserted into the center comes out clean, 60–70 minutes total. Let cake cool in pan, at least 2 hours, then cut into slices in pan.

Step 6

Do Ahead: Cake can be made 1 day ahead. Tightly wrap and store at room temperature.

My notes:

1. I measured with weights. I used Grist and Toll White Wheat. I did most of the measuring the night before. I also prepped the pan (generously buttered and dusted with flour) the night before and left it in the fridge overnight. 

2. I baked it in the 9” cake pan that I have, but it overflowed a weensy bit— so next time I’d try to do it in a springform or maybe a square pan? 

3. I had to tent with foil at the 30 minute mark, and I took it out at the 61 minute mark. I let it cool two hours and it easily was sliceable and removable from the pan. 

4. Delicious day of and next day. Lovely ratio of crumb to cake. 

Black Bean Lasagna

 Made this recipe because I was curious about the method— the sauce is made from 2 cans of tomato paste, one can of diced tomatoes, water, fresh cilantro, and the beans are thrown into the sauce. 

Of course I added a ton of spices— cumin, smoked paprika, oregano, onion and garlic powder, turmeric, chili powder, molasses, etc. and overall, it came out. I also added zuchinni and corn to the mixture to get more veggies in. However, I probably won’t make this again because without a sauce with good ratios, the spices sort of tasted out of balance. However, the LO liked it, so maybe would consider some variations.