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. 

Fudge Turtle Brownies

 From Martha

https://www.marthastewart.com/1541181/fudgy-turtle-brownies

Ingredients

Cream Caramel

• 3/4 cup sugar 
• 1/4 cup light corn syrup 
• 1/3 cup heavy cream, room temperature 

Brownies

• 1 stick unsalted butter, room temperature, plus more for dish 
• 1 cup plus 2 tablespoons unbleached all-purpose flour 
• 1/2 teaspoon baking powder 
• Kosher salt 
• 8 ounces bittersweet chocolate, finely chopped (1 1/2 cups), plus 2 ounces melted 
• 3 tablespoons vegetable oil 
• 1 cup granulated sugar 
• 1 cup packed light-brown sugar 
• 4 large eggs, room temperature 
• 1 1/2 teaspoons pure vanilla extract 
• 2 cups pecan halves (8 ounces) 
  
  

Directions

• Step 1

  Caramel: Combine sugar and corn syrup in a saucepan. Cover and cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover and continue to cook, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns medium amber, 3 to 4 minutes more. Carefully add cream in a slow stream (mixture will bubble vigorously). Remove from heat and stir until smooth. Let cool until caramel thickens slightly but is still pourable, about 10 minutes. Makes 1 cup. Use immediately.

• Step 2

  Brownies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish. Line bottom and long sides with parchment, leaving an overhang; butter parchment.

• Step 3

  Whisk together flour, baking powder, and 3/4 teaspoon kosher salt. In a large heatproof bowl set over (not in) a pot of simmering water, melt chopped chocolate and butter with oil. Remove from heat. Add both sugars; whisk until smooth. Add eggs and vanilla; whisk until glossy, 1 minute. Add flour mixture; stir just until combined (do not overmix). Pour batter into prepared dish; smooth top with a spatula. Arrange pecans on top in a single layer.

• Step 4

  Bake until a tester inserted into center comes out with moist crumbs, 40 to 45 minutes. Transfer dish to a wire rack; let cool completely.

• Step 5

  Drizzle caramel over brownies; let cool until set, 30 minutes. Drizzle with melted chocolate; sprinkle with flaky salt. Let chocolate set (refrigerate for a few minutes, if desired), then cut into squares and serve.

Made for TK’s dad’s 70th. Delicious. Used the salted caramel recipe from Brown-eyed Baker and then omitted the finishing salt on top, and the TJ’s Dark Chocolate Pound Plus Bar which is 60%ish cacao I believe. Would absolutely make again— it’s like the perfect fridge brownie. 

All cornmeal pancakes

 From Bon Appetit

1.5 cups of cornmeal 

1.5 cups of milk 

4 tsp apple cider vinegar

3/4 tsp Baking Soda 

3/4 tsp kosher Salt 

My thoughts: 

1. Would make again in a bigger pan

2. I measured it by volume but would consider doing with weight (225 g of cornmeal) because batter was quite thin. 

3. I tried with grist and roll cornmeal but I think a more processed cornmeal would work better. 

4. Crispy edges are yummy. Would do well with a sauce. Can also think of it as “quick cornbread” say, with chili 

Made again on 7/6/21

1. Made it in a bigger pan (12 inch nonstick) and it had more room to spread. 

2. Served as a base for chili, which I liked. Would try again, with yellow cornmeal 

My thoughts 

Aquafaba (so, egg-free) buttermilk pancakes

 Had aquafaba in the fridge, decided to use some of it in pancakes! Recipe from The Baking Fairy 

• 1 cup nondairy milk
• 2 tsp apple cider vinegar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp sugar
• ¼ cup aquafaba
• ½ tsp cream of tartar
• 1 tsp vanilla extract
• ½ tsp almond extract

Instructions

1. In a cup, combine the nondairy milk and apple cider vinegar and set aside for now. After a couple of minutes, it should be thickened and a bit clumpy.
2. In a large bowl, whisk together the flour, baking powder, and sugar. Set aside.
3. In a medium bowl, combine the aquafaba and cream of tartar. Using a hand mixer, beat until light and fluffy (like egg whites would be)!
4. Now, combine the flour mixture with the milk and vinegar mixture. Add in the vanilla and almond extract, and mix gently to combine. Next, gently fold in the whipped aquafaba.
5. Now, heat up your griddle or pan and grease with oil or vegan butter. Cook the pancakes for a few minutes on each side, until golden brown and puffy.
6. Enjoy warm with maple syrup!

My thoughts: 

1. Spongy and springy in texture. I did use regular buttermilk and not the vegan buttermilk. 

2. I liked how the cream of tartar stabilized the aquafaba, would consider using that trick in other aquafaba recipes. 

3. Did not like the taste of the almond extract here. Also felt like it could benefit from salt in the recipe

4. Cooked great, no issues with uncooked middles