Masala Sweetcorn Kebabs

200 grams (7 ounces) sweetcorn kernels (from about 2 ears of corn), fresh or thawed

100 grams (3 1/2 ounces) paneer, grated

1-inch piece fresh ginger, peeled and finely chopped

2 green chilies, finely chopped

2 tablespoons cornstarch

1 teaspoon cumin seeds, roasted and crushed

1/2 teaspoon salt

1/2 teaspoon red chili powder

1/2 teasoon curry powder

1/4 teaspoon fenugreek powder

Oil for deep-frying

Mix together all the ingredients in a bowl, then set aside for 15 minutes.

Using wet hands, divide and shape the mixture into 10-12 equal balls, then cover and chill them for 20 minutes.

Heat enough oil for deep-­frying in a deep, heavy-based saucepan to 190°C/ 375°F.  Fry the corn kebabs for about 3–4 minutes, until they are crisp and golden. Drain well on paper towels.  

Serves 4.

From Cinnamon Kitchen by Vivek Singh

Spiced Sweetcorn Soup

2 tablespoons vegetable oil

1 teaspoon cumin seeds

3 garlic cloves, chopped

1 onion, chopped

300 grams (or 10.5 ounces) sweetcorn kernels (from about 3 ears of corn), fresh or thawed

1 inch piece fresh ginger, peeled and chopped

2 hot green chilies, slit lengthwise

3/4 teaspoon salt

3/4 teaspoon ground turmeric

400 ml (1 2/3 cups) light vegetable stock or water

100 ml (1/2 cup) whole milk

3 tablespoons cream

1 tablespoon butter

1/2 lemon, juiced

Heat the oil in a heavy­-based pan on a medium­-high heat, and add the cumin seeds.  When they crackle, add the garlic and onion and sauté for 3–4 minutes, until the onion is translucent.  Add the sweetcorn kernels, ginger, chilies, salt, and turmeric, and cook for a further 3–4 minutes.  Now add the vegetable stock and let the soup simmer for about 20 minutes.  

Transfer the soup to a blender or food processor and blend, then strain back into the pan. Return the soup to the heat and add the milk and the cream.  Simmer on a medium-low heat for 3–4 minutes.  Stir in the butter and lemon juice.  Adjust the seasoning to taste. 

Serves 2-4.

From Cinnamon Kitchen by Vivek Singh

Cloud Shortcakes

3 cups (541 grams) unbleached all-purpose flour

1/2 cup (106 grams) sugar

1 tablespoon grated lemon rind (lemon zest)

4 teaspoons baking powder

3/4 teaspoon salt

6 tablespoons (85 grams/3 ounces) cold butter

2 teaspoons vanilla extract

1 cup plus 1 tablespoon buttermilk

Heat the oven to 425°F. Lightly grease a baking sheet, or line with parchment.

Whisk together the dry ingredients.  Work the butter into the dry ingredients to make an unevenly crumbly mixture.

Stir the vanilla extract and lemon zest into the milk, then stir into the dry ingredients until everything is moistened.

Turn the soft dough out onto a lightly-floured work surface and fold it over once or twice.  Pat it into a 1"-thick circle, about 7 1/2" in diameter and use a 2" biscuit cutter to cut out about 14 circles, re-rolling the dough scraps if necessary.

Place the shortcakes onto the prepared baking sheet, and brush the tops with milk or melted butter. Sprinkle with coarse white sparkling sugar, if desired.

Bake the biscuits for 14 to 16 minutes, until they're golden brown. Remove from the oven, and cool on a rack, or serve warm.  Serve with fruit and whipped cream.

Makes 14 shortcakes.

From King Arthur Flour website

Coconut Scones

2 cups (8 ounces) white whole wheat flour
1 cup (4 1/4 ounces) unbleached all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
1/4 cup (1 7/8 ounces) packed light or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick/4 ounces) cold unsalted butter
1 cup (4 ounces) unsweetened shredded coconut or sweetened shredded coconut
1 large egg
1 1/4 cups (10 ounces) unsweetened coconut milk, well-stirred
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3/4 cup (4 1/2 ounces) chocolate chips or chunks (optional)
Milk, for brushing
1/4 cup (3/4 ounce) sweetened, shredded coconut for sprinkling

Heat the oven to 375 F. Lightly grease a baking sheet, or line it with parchment paper.

Whisk together the flours, sugars, baking powder, and salt, in a large bowl.  Using a fork or pastry blender, cut the butter into the dry ingredients until it resembles bread crumbs.  Stir in the coconut.

In a separate bowl, whisk together the egg, coconut milk, and extracts.

Add the wet ingredients to the dry ingredients and stir gently with a fork just until the dough is evenly moistened.  Stir in the chocolate chips or chunks, if using.

Turn the dough out onto a floured work surface and knead two or three times.  Divide the dough in half, and pat each half into a circle about 1/2-inch thick and 6 inches in diameter.  Use a knife to divide each circle into 8 wedges, or pat the dough into an 8 x 10-inch rectangle and cut into smaller rectangles, then cut those in half diagonally.

Transfer the scones to a baking sheet.  Brush the tops with milk and sprinkle with the sweetened coconut, pressing it in gently.  Bake until the scones are puffed and golden brown, about 20 to 25 minutes.  Serve warm.

Makes 16 scones.

From Whole Grain Baking by King Arthur Flour

Mango Curd

 1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces

1/3 to 1/2 cup sugar

3 tablespoons fresh lime juice

Pinch of salt

4 large egg yolks

1/4 cup (1/2 stick) unsalted butter, cut into small pieces

Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.

Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F, about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.

Makes 1 to 1 1/2 cups

From Smitten Kitchen blog, adapted from Bon Appetit, June 1998

Blackberry-Violet Compote

2 3/4 cups blackberries, washed
4-5 tablespoons violet syrup (or other sweet syrup), to taste
Large handful of dried blueberries or raisins
Squeeze of orange juice, if needed

Place the blackberries in a pan with a splash of water and heat until they start to soften.  Add the syrup and dried fruit and cook for another minute, then remove from heat.  Add another splash of water if the fruit looks dry.  Taste and balance the flavors, adding more syrup or a squeeze of orange if needed to balance the sweetness.

Serve with ice cream, or with yogurt and granola.

From Indian Vegetarian Feast by Anjum Anand

Granola

1 3/4 cups old-fashioned rolled oats
1/2 cup mixed nuts and seeds (such as pistachios, almonds, cashews, pumpkin seeds, sunflower seeds, etc.)
1/2 teaspoon ground cinnamon
Pinch of salt
1 1/2 tablespoons vegetable oil
1/4 cup maple syrup
3/4 teaspoon vanilla extract
1/4 cup coconut flakes or dry unsweetened coconut

Heat the oven to 275° F.  Mix together the oats, nuts and seeds, cinnamon, and salt.  Add the vegetable oil, maple syrup, and vanilla extract. and mix well.  Spread on a cookie sheet and bake for 35 minutes, stirring every 8 minutes or so.  Add the coconut and bake for 5 more minutes.  Remove from oven, allow to cool, and store in an airtight container.

Serves 4.

From Indian Vegetarian Feast by Anjum Anand, with minor changes