Farro Tahiri

Culinary History:

Farro, is a group of ancient whole grains comprised of 3 ancient wheat types. This ancient grain is sourced from Italy and is known for its complex nutty taste and it's similar appearance to brown rice grains. Because farro is so easily digested and so low in gluten, farro can often be eaten by people who are gluten intolerant. 

SERVES: 6 - SERVING: 3 oz 

Ingredients:

2 cup farro, rinsed and drained
2 cups vegetable broth, low-sodium
2 cups warm water
1 tsp salt

(Veggies for the Tahiri)
2 pounds sweet potato (about 2), peeled and cut into ½-inch cubes
½  tsp salt
1 tsp sunflower oil
1 head of cauliflower, 2 cups chopped cauliflower florets into pea size
2 medium carrots,  ½ cup chopped diced ¼ inch cubes
12 french beans, ⅓ cup chopped into ½ inch sized
½ cup green peas, fresh or frozen

(Whole Spice masala)
3 cloves
3 whole green cardamoms
1 small cinnamon stick

(For the Masala)
1 tbsp sunflower oil
2 red onions, sliced thin, about 1 cup
1 tsp salt
2 medium sized tomatoes, diced, about ½ cup
1 tbsp ginger-garlic paste
1 green chili, seeds removed slit into half
 2 tsp Keralan Curry Spice Blend

(For Garnish)
1 tbsp finely chopped mint leaves
3 tbsp finely chopped cilantro leaves
½ tbsp lemon juice

Procedure:

To roast the sweet potato:

1. Preheat an oven to 375 degrees and position an oven rack in the center.

2. In a large bowl, combine 1 tsp oil, and salt with sweet potato, toss until well combined.

3. Transfer the mixture onto a rimmed baking sheet, spreading evenly.

4. Place the baking sheet into the oven to roast, stirring every 15 minutes, until fork tender, about 30 minutes.

To Make the Tahiri:

1. Preheat heat a dutch oven, medium high heat, add 1tbsp of oil

2. Add the whole masala and sauté till the spices are fragrant for about 2 minutes

3. Now add the sliced onions, and add the 1 tbsp of salt and sauté until the onion become golden

4. Reduce the heat to medium

5. Now add the ginger garlic paste and sauté for about 2 minutes

6. Now add the chopped tomatoes and and sauté for another 3 minutes

7. Now add the spices and the chili and sauté for another minute

8. Now add the rinsed farro and the salt and sauté for another minute.

9. Now add the water + vegetable stalk cook on medium high and once the liquid boil close the lid and seal it with an aluminum foil and cook on low heat for another 30 minutes

10. Take the lid off and add the roasted sweet potato, cilantro and mint and the lemon juice and fluff the faro

Cooks notes:

If the farro is not cooked, close the lid and turn off the heat and keep it for another two minute.

Classic Dal Made Easy

Serves 8 - 10

Ingredients:

1 cup of masoor dal (orange colored lentils)
1 lb butternut squash, cleaned, peeled and cut into one inch cubes
1 tsp turmeric
2 medium onions, cut half inch cubes 3 cloves of garlic, thinly sliced
1 tsp Keralan Curry
2 tbs + 1tsp sunflower oil 1 green chili (optional)
 ½ lime juiced
1 ½ tsp kosher salt (For the Garnish)
1 tbs,cilantro leaves chopped

Procedure:

1. Wash and drain the lentils. Keep aside.
   

2. Take a pressure cooker, set to sauté and sauté the onions for 2 minutes on medium heat, then add the garlic cloves and the spices, sauté for another 2 minutes.
   

3. Add the butternut squash and stir well for 1 minute.
   

4. Add 4 cups of water to the cooker and add the salt. Cover and cook on pressure for about 6 minutes.
   

5. Release the pressure, mix and add the lime juice.
   

6. Garnish with cilantro leaves and serve.

Gobi Musallam (Baked Spiced Cauliflower)

Culinary History:

The diverse background of this dish is evident in its name; gopi is Hindi for ‘cauliflower’, while musallam is from Urdu, the language associated with the Muslims of Hindustan, abd means 'whole' or 'complete'. It is not a coincidence that the word musallam comes from the same root as ‘Islam’ or ‘Muslim’, which has similar connotations. The Islamic Mughal dynasty of the northern part of India introduced this dish, which has now become a dish enjoyed throughout the state.

Serves 8 - 10

Ingredients:

(For the Gopi Mussalam)
1 whole cauliflower, leaves removed and roots left
1 tsp salt
1 tsp ground turmeric
1 tsp sunflower oil

(For the spice masala)
1 onions peeled and roughly chopped
2 green chilies
12 cashew nuts
1 clove garlic, peeled
1 inch piece ginger, peeled
1 tsp cinnamon
2 cloves
½ tsp nutmeg
6 green cardamom pods, husks removed
4 tbsp low fat Greek yogurt
1 tsp salt

1 tsp ghee
1 tbsp sunflower oil

2/3 cup fresh tomatoes, pureed
1 tbsp concentrated tomato paste
1 cup of low fat milk
1 cup frozen peas

(For the garnish)
1 tbsp finely chopped cilantro leaves
1 tsp nigella seed (optional)
 

Procedure:

1.    Preheat the oven to 375 degrees F. 

2. Rub the cauliflower with salt, turmeric and oil. Place the spiced cauliflower on an ovenproof tray and roast for 25 minutes or until tender. Remove the tray from the oven and set aside.  

3. Grind all the ingredients for the spice masala into a smooth paste. 

4.  In a large, heavy bottom pan on medium-high heat, add the ghee, oil, and the spice paste. Cook, stirring constantly, until the paste turns lightly golden brown.    

5. Stir in the pureed tomatoes, tomato paste and milk until well mixed. Allow the spices and vegetables to simmer on a low heat for 8 minutes. Add the peas and stir well.   

6.  Gently lay the whole cauliflower into the pan and baste with the prepared sauce. Cover the pan with a lid and cook for 5 minutes. 

7.  Remove the lid and baste again, cooking for 10 more minutes with the lid off. Serve in a large bowl or platter, garnished with coriander leaves and nigella seeds.

   Cooks notes:

   Gobi Musallam makes a stunning centerpiece for the dinner table and is perfect for sharing. Give everyone a large spoon and dig in, being sure to break the tender morsels of cauliflower off its stem.  This dish is best accompanied with either a flaky paratha or a cucumber raita. 

   Substitutions: 
   You may substitute the cauliflower for a whole head of broccoli and cook it in the same way. 
   You could substitute the cinnamon, nutmeg, cloves and cardamom spices with 1 teaspoon of Kashmiri Garam Masala.