Puchkas

200 grams plain yogurt
Salt to taste
1/4 teaspoon chili powder
1/4 teaspoon roasted cumin powder
100 grams potato (about 1 medium)
20 small ready-made puris (pani puris)
50 grams cooked chickpeas, rinsed
Sev
Tangy Herb Chutney
Quick Tamarind Chutney

Whisk the yogurt with a little salt, the chili powder, and the cumin powder until smooth.

Boil the potato in salted water until tender, then peel and cut into 1/2-inch cubes.

Assemble the puchkas when ready to eat.  Break a hole in one convex side with a fingernail.  Fill each puri with a few potato pieces and chickpeas.  Spoon a little yogurt in, then add some tamarind chutney and tangy herb chutney.  Sprinkle generously with sev and serve immediately.

Serves 4.

From I Love Curry by Anjum Anand

Quick Tamarind Chutney

2 teaspoons tamarind paste
4 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon roasted cumin powder

Place the tamarind, sugar, and 6 tablespoons water in a small saucepan.  Bring to a boil and simmer for three minutes.  Add the salt, pepper, and cumin powder.  Cook until chutney is syrupy, another minute or two.  

Makes 4 tablespoons chutney.

From I Love Curry by Anjum Anand

White Spice Pound Cake

1/4 cup milk
4 large egg whites
2 teaspoons vanilla
2 cups sifted cake flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 1/2 teaspoon unsweetened cocoa
16 tablespoons unsalted butter

Heat the oven to 350° F.  Grease and flour a 6-cup loaf pan or Bundt pan.  (If using a loaf pan, grease it, line the bottom with parchment, then grease and flour again.)

In a medium bowl, lightly combine the milk, egg whites, and vanilla.

In the bowl of a stand mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend.  Add the butter and half the egg mixture.  Mix on low speed until the dry ingredients are moistened.  Increase to medium speed and beat for 1 minute to aerate and develop the cake's structure.  Scrape down the sides.  Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.  Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with a spatula.  Bake 45 to 55 minutes in loaf pan or 40 to 50 minutes in a Bundt pan, or until a cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.  The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a rack for 10 minutes and invert onto a wire rack.

Serves 10.

From The Cake Bible by Rose Levy Beranbaum

Orange Custard Cream

125 ml (1/2 cup) milk
125 ml (1/2 cup) light cream
Finely grated rind and juice of 1 orange
3 egg yolks
50 grams (about 1/4) granulated sugar
20 grams (about 2 tablespoons plus 1 teaspoon) cornstarch
15 grams (about 2 tablespoons) unbleached all-purpose flour
20 ml (1 tablespoon plus 1 teaspoon) orange liqueur
200 ml (a little less than 1 cup) thickened cream, whisked to soft peaks

Bring milk, cream, and rind to simmer in a saucepan over medium-high heat.  

Whisk yolks, sugar, cornstarch, flour, and orange juice in a bowl to combine.  Whisking continuously, slowly add hot cream mixture to egg mixture a little at a time.  Return custard to pan and whisk continuously until thick and smooth, about 3-4 minutes.  

Remove from heat and whisk in liqueur.  Transfer to a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled.  Whisk to loosen, then fold in thickened cream.

From Australian Gourmet Traveller

Tangy Herb Chutney

60 grams cilantro (about 1 bunch), leaves and stalks
2 1/2 tablespoons lemon juice
2 green chilies, seeds removed if desired
12 grams mint leaves (about a small handful)
20 grams raw or roasted unsalted pistachios (about 30-35)
Salt to taste

Blend together all the ingredients with 4 tablespoons water until smooth; it might take a few minutes.  Taste and adjust the seasoning.  Keep in a glass jar in the fridge for up to a week, or freeze until ready to use.

Makes 200 ml/ a little more than 3/4 of a cup

From I Love Curry by Anjum Anand

Stir-Fried Nigella Cabbage

1 tablespoon mustard or vegetable oil
Small pinch asafoetida
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds
1/2 teaspoon dried red chili flakes
2 teaspoons urad dal
1-2 tablespoons peanuts, chopped
10-15 curry leaves, sliced
1/2 green cabbage, very thinly sliced
Salt to taste

Heat the oil in a large skillet or wok.  Add the asafoetida, mustard, and nigella seeds and fry for 30 seconds or until they pop.  Add the chili flakes, dal, and peanuts.  Turn the heat down and fry until the lentils begin to color, then add the curry leaves, cabbage, and salt to taste.

Stir fry for 3 minutes, then cover the pan and cook on low heat for further 6-7 minutes or until the cabbage has wilted but still retains some bite.

Serves 2.

From Indian Food Made Easy by Anjum Anand, with minor changes

Vanilla Creme Anglaise

200 ml cream (about 1 scant cup)
200 ml milk (about 1 scant cup)
1 vanilla pod, split and seeds scraped
4 egg yolks
40 grams sugar (about 1/4 cup)

Heat the cream and milk in a heavy-based saucepan over moderate heat.  Add the vanilla seeds and scraped pod and bring to the boil.  Remove from the heat and leave to infuse for 5-10 minutes.  

Put the egg yolks and sugar into a large mixing bowl and whisk together until pale and creamy.  Pour the hot liquid into the egg mixture a little at a time and whisk gently to combine.  Pour back into the saucepan and cook gently over moderate heat for about 8 minutes.  Stir frequently with a wooden spoon until the custard thickens to coat the back of the spoon.

Remove from the heat and strain through a fine sieve.  Serve the hot custard immediately or allow to cool and store in a sealed container in the refrigerator for up to 5 days.

Makes 500 ml.

From French Lessons by Justin North

Marzipan

1 1/8 lb (500 g) almonds (either skin on, or blanched and peeled for white marzipan) 
7/8 cup (100 g) confectioners' sugar, plus more to dust

Process the almonds in a food processor until they become a paste.  Add the powdered sugar, process again, and then add 3 1/4 tablespoons (50 ml) of water.  Process a final time.

Take the marzipan out of the food processor and knead it on a work surface dusted with powdered sugar.  Marzipan will keep for up to 2 weeks, wrapped in plastic wrap in the refrigerator.

Makes 1 1/3 lb (600 g)

From Scandinavian Baking by Trine Hahnemann

Chai Masala

20 3-inch cinnamon sticks, shredded
40 cardamom pods, lightly crushed
2 vanilla beans, sliced lengthwise and cut into half-inch pieces
160 peppercorns
20 cloves
15 allspice berries
1/4 cup dried chopped orange peel

Mix all ingredients together together.  Simmer for 15 to 30 minutes in water before adding tea.

Should be enough for about 24 1-cup servings of tea.

Turkey Chili with White Beans

1 tablespoon vegetable oil

1-2 medium onions, chopped

1 1/2 teaspoons dried oregano

2 teaspoons ground cumin

1 1/2 pounds lean ground turkey

1/4 cup chili powder

2 bay leaves

1 tablespoon unsweetened cocoa powder

1 1/2 teaspoons salt

1/4 teaspoon ground cinnamon

1 28-ounce can whole tomatoes

3 cups beef or chicken stock

1 8-ounce can tomato sauce

3 15-ounce cans small white beans, rinsed, drained

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Serves 8.

From Bon Appetit/Epicurious

Guinness Stout Ginger Cake

1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom

Heat oven to 350°F.  Butter a 9x5-inch loaf pan; line the bottom and sides with parchment and grease the parchment.  Alternatively, butter and flour a 10-cup Bundt pan.

In a large saucepan over high heat, combine the stout and molasses and bring to a boil.  Turn off the heat and add the baking soda.  Allow to sit until the foam dissipates.

Meanwhile, in a bowl, whisk together the eggs and both sugars.  Whisk in the oil.  In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.  Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.  

Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed.  Do not open the oven until the gingerbread is almost done, or the center may fall slightly.  Transfer to a wire rack to cool.

Serves 8.

From The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming

Sourdough Pizza Crust

1 cup sourdough starter, unfed (straight from the fridge)

1/2 cup hot tap water

2 1/2 cups unbleached all-purpose flour

1 teaspoon salt

1/2 teaspoon instant yeast

Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl.

Add the hot water, flour, salt, and yeast.  Mix to combine, then knead until smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook.  Place the kneaded dough in a lightly greased container, and allow it to rise until it is just about doubled in bulk.  This might take 2 to 4 hours or more, partly depending on how vigorous your starter is.  For a faster rise, place the dough somewhere warm (or increase the yeast).  To slow it down, put it somewhere cool.

For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12" round pizza pans with olive oil, tilting the pans to coat the bottom. Place half the dough in each pan. Cover, and let rest for 15 minutes. Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it and let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pans.

For a thicker-crust pizza, drizzle olive oil into a jelly roll pan (10" x 15") or half-sheet pan (18" x 13"), or similar sized pan, or a 14" round pizza pan, tilting the pan to coat with the oil. Shape the dough into a flattened disk or oval. Place it in the pan, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the pan; when it starts to fight back, cover it, and let it rest for 15 minutes. Finish pushing it to the edges of the pan.

Cover the pan, and let the dough rise until it is as thick as you like. For thin-crust pizza made from fairly fresh starter, this may only be an hour or so. For thick-crust, using an old, little-used starter, this may take most of the day. There are no hard-and-fast rules here; it all depends on the vigor of your starter, and how you like your crust.

Towards the end of the rising time, heat oven to 450°F.

For a thicker crust, pre-bake the crust for about 8 minutes before topping. Top, then bake until toppings are hot and cheese is melted and bubbly, about 10 minutes. For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or until toppings are as done as you like.

Remove from the oven, and loosen the edges of the pizza with a table knife or heatproof spatula. Carefully lift it onto a cooling rack; you can serve it right from the pan, if desired, but a cooling rack helps keep its bottom crisp. Serve hot.

Makes one 14" round or rectangular thick-crust pizza, or two 12" round thin-crust pizzas.

From King Arthur Flour

Note:  The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly and tastes quite tangy. This type of crust is handy when you want to make dough in the morning and have pizza ready for dinner. On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise much more quickly. 

Apple Crisp

Filling:

3 pounds whole apples, to yield 2 pounds peeled, cored, and sliced apples (about 9 cups)

1/4 cup apple cider or juice, or water

1/4 to 3/4 cup brown sugar, depending on the sweetness/tartness of your apples

2 tablespoons melted butter

2 tablespoons boiled cider (optional)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

3 tablespoons unbleached all-purpose flour or tapioca flour

1/4 teaspoon salt

Topping:

3/4 cup unbleached all-purpose flour

1/2 cup quick oats

Heaping 1/4 teaspoon salt

2/3 cup brown sugar, light or dark

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 cup (8 tablespoons) cold butter, cut into pats

Heat oven to 350°F. Grease a 9" x 9" square cake pan, or similar-sized casserole pan.

Slice the apples about 1/4" thick. Toss them with the remaining filling ingredients, and spread them in the pan.

To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.  Add the cold butter, working it in to make an unevenly crumbly mixture.  Spread the topping over the apples in the pan.

Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, until it's bubbling and the top is golden brown.

Remove crisp from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it will firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave. Vanilla ice cream is a tasty accompaniment.

Makes 9 to 12 servings.

From King Arthur Flour

Chocolate Souffles

10 ounces bittersweet or semisweet chocolate, chopped

10 tablespoons (1 1/4 sticks) unsalted butter

1 cup sugar

4 large eggs

4 large egg yolks

Large pinch of salt

1/2 cup all-purpose flour

Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.

Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in a heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)

Heat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.

Makes 10 souffles.

From Aperto, San Francisco, via Bon Appetit/Epicurious

Maple Leaf Butter Cookies

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup grade B maple syrup (or grade A maple syrup flavored with 3 drops maple extract)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour

In a standing mixer, cream together butter and sugar until light and fluffy.  Beat in maple syrup and egg yolk until mixture is combined well.  Sift together salt and flour over mixture and fold in thoroughly.  Chill dough, wrapped in plastic wrap, until firm, about 2 hours.  (Dough may be made 4 days ahead and chilled.)

Heat oven to 350°F.

Divide dough in half.  Keeping one half chilled, lightly flour other half and, on a lightly floured surface, gently pound with a rolling pin to soften.  Roll out dough 1/8 inch thick and, with a 3-inch floured maple-leaf cookie cutter, cut out cookies, chilling scraps.  Arrange cookies on buttered baking sheets and, if desired, with back of a knife, mark cookies decoratively.  Make more cookies in same manner with remaining dough and with all the scraps pressed together.

Bake cookies in batches in middle of oven until edges are golden, about 12 minutes, and transfer to racks to cool.  (Cookies keep in airtight containers 1 week.)

Makes about 40 cookies.

From Gourmet/Epicurious

Double Chocolate Mocha Brownies

1 1/2 sticks (3/4 cup) unsalted butter
5 ounces unsweetened chocolate, coarsely chopped
2 cups sugar
1 tablespoon instant espresso powder or instant coffee granules
1 teaspoon vanilla
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips  

Heat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.

Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.

Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.

Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).

Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula

Makes 32 brownies.

From Gourmet/Epicurious