Grub from R Club

Two questions haunt any vegetarian seeking to eat healthy. How do I increase the protein content of my diet? How do I lower the carb content? I do not have a solution to these questions, but this recipe has helped me a great deal in accomplishing both tasks. I found the basics here while trawling the internet on alternative ways to cook dal (lentils) the Indian way. But I improvised to make them more like Adai  and Pesaret , while doing away with the rice part in both these south Indian delicacies. What works most for me with this recipe is not just its utter simplicity but the variety it lends itself to. It worked with almost every dal I tried it with, leading me to proclaim one day: ‘Give me the dal and I will dosa it’. Pardon the arrogance, but that’s when I knew I had to blog it. I have listed the measures for 5-6 dosas. But it is an easy ratio to remember, 1 part of urad and 2 parts of the dal of your choice. I prefer using whole dals cos that packs the fibre in but ...

Kaspressknödel (cheese dumplings) Ingredients: 5 bread rolls (dry/coarse/day-old) 2 medium-si zed onions - finely chopped  2  medium-si zed  eggs P arsley - 2 heaped tablespoons of dry parsley or a handful of fresh leaves 500gms Shredded cheese (Emmental or similar consistency) Salt & Pepper - to taste Milk - as required Olive oil - as required Serves: Who can tell with tikkis ! (approx. 15 small dumplings) My mother-in-law has been forever flummoxed by the predicament of having a vegetarian in the household. Several of her experiments have failed spectacularly despite best intentions but this one is my personal favourite, one I needed to recreate for myself. These flat-pressed dumplings instinctively remind me of tikkis* although they taste nothing like them. My MiL learned the recipe from one of her best friends, Helga, who has been a cook with a wealthy vegetarian family for over 50 years. Google tells me Kaspressknödel originates from South Tyro...

Potato Gnocchi Makes gnocchi for 3 people This recipe is a mix of different recipes on eggless gnocchi that came up on my search on google.  I love the idea of making the pasta from scratch and this is one of my first attempts at it. Ingredients: 3 Boiled and peeled Potato  (I used the aloo tikki variety -       with less water content) 2 cups Flour (Maida - to form a smooth dough) Salt to taste A pinch of pepper 1 tbsp Olive oil Water for boiling Preparation:  Mash the potato to ensure no lumps are formed.  Add salt, pepper,olive oil and flour and knead to make a smooth dough. Add more flour if the dough is still sticky.  Let it rest for half an hour.  Divide the dough into 6 balls.   Make thin logs from the dough of equal thickness and cut 1-1/2 inch pieces with a knife.  Use a fork to roll out a pattern on the cut pieces and keep them on a plate with some flour to avoid them lumping together...