Roasted Tomato Garlic Soup

We are finally getting the 'Quetta ki hawain' in Karachi, and getting to enjoy the chilly weather properly. The fans are off, the sweaters are on (at least in the mornings and evenings), and I can enjoy eating dry fruits & nuts with Kashmiri Chai or Desi hand-whisked coffee snuggled up in a comforter.

This weather is also perfect for a hot comforting bowl of soup and with fresh, ripe & 'affordable' tomatoes in season, I just had to make tomato soup! The recipe that I made calls for roasting the tomato & garlic in the oven, resulting in the most heavenly smell around the entire house. After that its just cooking on the stove, blending it up and its ready - serve it with toasted garlic bread for a satisfying lunch or dinner. 

Best part - this soup has no cream making it so much more healthier!

Roasted Tomato Garlic Soup

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Roasted Tomato Garlic Soup
Serves 4

Ingredients:
1 kg tomatoes (should be ripe)
6 cloves garlic (unpeeled)

2 tablespoon olive oil

1 teaspoon salt + 2 teaspoon salt
1 teaspoon pepper
2 tablespoon butter or vegetable oil
1 medium onion, chopped
2 cups chicken stock (or one chicken cube dissolved in 2 cups water)
1/2 cup fresh basil leaves + few leaves to garnish (can be substituted with 2 tsp dried basil if fresh is not available)
1/2 tsp red chilli flakes (optional)
1/4 - 1/2 cup milk

Method:
1. Preheat oven to 200 C.
2. Line baking sheet with aluminium foil and put tomatoes and garlic cloves on the baking sheet. Brush both with olive oil, and sprinkle with salt & pepper. Bake for 30 minutes - the skin on the tomatoes should be slightly wrinkly.

Roasted Tomatoes

3. Remove tray from oven, and set aside for 15 minutes till it is cool. Cut the top green part of the tomato, and you can also remove the skin of the tomato if you want (can easily be peeled after roasting). Squeeze the garlic out of its skin and keep aside.
4. Heat butter/oil in a pot. Add onions and saute for 2-3 minutes till light brown. Add chicken stock & then add all the tomatoes, the garlic as well as any juices from the baking sheet. Bring to a boil and then add basil leaves.
5. Simmer for about 45-50 minutes with the lid half closed.
6. Add salt & red chilli flakes.
7. Turn off heat, and blend with immersion blender until smooth. Alternatively, you can let the soup cool for about 15-20 minutes and then blend it in batches in a normal blender.
8. If preferred you can strain the soup through a sieve, which will remove any remaining seeds or skin, and will make the soup smoother.
9. Put the soup back on heat, add 1/4 cup milk and let it come to a boil. Add more milk if required, and also taste and adjust seasonings.
10. Serve with Garlic Bread (recipe below) or Croutons on the side.

Garlic Bread
Serves 4 people

Ingredients:
3/4 loaf French Bread
4-5 cloves garlic cloves, minced
5-6 tablespoon butter, melted
Aluminum foil

Method:
Preheat oven to 180 C. Mix the butter & garlic together. Make 1-inch thick slices into the bread, but don't go all the way through. Using a knife or a spoon, put about 1/2 a teaspoon of the butter mixture between each slice - make sure it is enough for the entire loaf or make more if required. Wrap the bread in aluminum foil and put in oven for 15-20 minutes till heated through. If the loaf is too long, then it can be divided into two parts, and this can also be baked in the toaster oven.

Potato Gratin

Potatoes & Cream & Cheese .. All baked in the Oven ...

Need I say more? :)

I served this potato gratin with my Chicken Paprika Straganoff as a side-dish, however, if you are in the mood, you can have the potatoes on their own! They are that good, and the best part about making it at home is that you can have as much as you want (or as much as there are leftover). 

This is indulgent comfort food at its best, and it tastes great in the winters when it comes hot out of the oven, with a bubbling cheesy crust on top. 

You might feel like eating salads the next week to compensate, but this dish is worth it. 

P.s. Make enough so that you have leftovers for the best midnight snack!

Potato Gratin
Serves 5 people

2 tbsp butter
2 garlic cloves, finely chopped
1 small onion, finely chopped
3/4 cup cream
1 1/2 - 2 cups milk
5 medium potatoes (approx. 1/2 kg), peeled and thinly sliced (use a mandoline for slicing as it would not just save time, but the slices would be of even thickness, which is necessary)
*be careful to not cut yourself while using the mandoline
1/2 - 3/4 cups grated cheese
Salt & Black Pepper - to taste
Fresh or Dried Herbs - Rosemary is preferred, but Oregano is good too

Required for Baking: 8 or 9 inch square baking dish (or similar size)
Ovenproof Pyrex is a good option as it can be served directly on the table.

Note: The initial recipe called for about 2 cups cream, and 1.5 cups of cheese, but I decreased both because while I am sure it would have tasted delicious, there was a little bit of guilt. You may increase the cream & cheese, but do reduce the milk accordingly. 

1. Heat oven to 180 C.

2. Melt butter in medium saucepan. Saute onion for 2-3 minutes till soft and translucent. Add garlic and saute for about 30 seconds till you can smell the garlic.

3. Add cream and milk and heat until its hot.

4. Start layering the potatoes & cheese in a baking dish making sure to end the top layer with cheese. Sprinkle every layer of potato with a bit of salt, pepper, herbs, and then cheese.

5. Pour in the cream and milk mixture over the potatoes making sure that it comes up at least 3/4th of the way up the potato layers.

6. Put in the oven and cook, until the potatoes are tender and the top is browned, about 45 to 50 minutes. Check by inserting a knife in the potatoes, and if it meets little or no resistance then the gratin is done.

7. Serve immediately.

Note: The cooking time will differ based on the thickness of the potato slices so check accordingly. 

Normandy Apple Tart

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How many of you have experienced the moment where you get beautiful red apples from the 'Sabzi Wala', bite into them and they turn out to be soft & mealy instead of crisp & juicy.

I know people love the soft yellow apples, but my family preference is always 'crisp' apples, so when there are 2 kilo's of apples in the house which no one really wants to eat, its time for me to start looking up recipes on how to use them. But the issue with foreign recipes, they will talk about these apple varieties that you should use (Golden Delicious, McIntosh, Fuji, Granny Smith) but we only get red, green & yellow in Karachi; yes, red are mostly crisp & juicy, yellow are soft & sweet, green are crisp and tart and there's the fourth one where you end up being fleeced by the 'sabzi wala' into not getting the quality apples you want. 

So no matter how much I might wish to use a specific apple, its not possible to do that unless I purchase said varieties from a big supermarket (at a high rate). So I just use whatever apples are in season. If I do have some choice, I generally follow the below mentioned rules. Please note they are my personal opinions based on past experiments, but please feel free to experiment.

Types of Apples - Desi Pakistani Style

1. Crisp Apples (usually red) are great for baking apple pies, because they hold their shape well and don't go mushy.
2. Soft Apples (usually yellow) are great for making apple sauce, because they are soft and if they are baked, they might not hold their shape well.
3. Green Apples are crisp, so they are good for baking, however, they are a bit tart/khatta so a little bit of sugar adjustment is necessary; another option is to have a mix of crisp red & green apples.
4. If you are lucky enough to get really juicy apples, its best to cook the filling/sauce a bit more if you are making applesauce or a cooked apple filling. If you are not doing a cooked apple pie filling, then add a tablespoon of cornflour to the filling so it will help in absorption of juices.

Moving on to the actual recipe - I had to use up the soft yellow apples, and this recipe called for applesauce for the filling which was a perfect use for these apples. Since the applesauce & the pastry dough can be made ahead, the tart just needs to be assembled and baked cutting down on last minute work. I did make a few adjustments to the recipe, by adding cinnamon which goes brilliantly with apple desserts. I also used the same soft apples for topping the great, and while the taste was great, it made the final assembly difficult since the slices were quite crumbly.

Normandy Apple Tart
from Baking: From My Home to Yours by Dorie Greenspan

For the Applesauce
2 lbs (about 6 medium) apples, preferably soft apples
1/4 cup water, or more
1 tablespoon packed brown sugar
1-4 tablespoons sugar (optional)
1/2 teaspoon vanilla essence (optional)
1 tsp cinnamon (optional)
For the Crust
1 9-inch tart shell made with Sweet Tart Dough (recipe below), partially baked and cooled
For the Topping
2 medium apples (preferably firm apples)
1 large egg, beaten with 1/2 teaspoon water, for egg wash
For the Glaze (optional)
about 1/3 cup apple jelly
1 teaspoon water

To make the applesauce: If you have a food mill, a nifty gadget that separates peel and pits from fruit as it purees and strains, or if you don't mind pushing a little harder on a conventional strainer, don't bother peeling and coring the apples, just cut them into chunks and toss them into a 2 to 3-quart heavy-bottomed saucepan. (If you leave the skin on the apples it gives the applesauce a rosier color.) Otherwise, peel and core the apples before cutting them up. Stir in the water and brown sugar, cover the pan and put it over medium-low heat. Don't go far from the stove, because applesauce has a way of bubbling up. Stir the apples from time to time to keep them from scorching, and if the water is boiling way quickly, add more by driblets. When the apples are soft enough to be mashed with a spoon - 15 to 20 minutes - remove the pan from the heat and pass the apples through a food mill, or press them through a sturdy strainer, into a bowl.
If the applesauce seems thin (if liquid accumulates around the edges), return the sauce to the pan and cook, stirring occasionally, for a few minutes, until the sauce is just thick enough to sit up on a spoon. Remove the pan from the heat and return the sauce to the bowl. Taste the sauce, adding granulated sugar if you think it needs it (traditionally the applesauce for this tart was not very sweet) and vanilla and cinnamon, if you want it. Press a piece of plastic wrap against the surface, and refrigerate until no longer warm. (The applesauce can be made up to 4 days ahead and refrigerated, tightly covered.)
Getting ready to bake: Center a rack in the oven and preheat the oven to 400 degrees F. Fill the tart shell almost to the top of the rim with the applesauce and put the pan on a baking sheet lined with parchment or a silicone mat.
To make the topping: Peel the apples, cut them in half and remove the cores. Cut each apple half lengthwise in half again and then, still working lengthwise, cut about 7 slices from each of the quarters. (The slices will be very thin.) Arrange the slices in slightly overlapping concentric circles on the applesauce, starting at the edge and laying them down so their tips are against the crust. You will probably have enough room for only 2 circles and some artfully arranged snippets of apple in the center. (If another arrangement appeals to you more, go for it.) Using a pastry brush, paint the egg wash over the sliced apples.
Bake the tart for about 50 minutes - it will look as though the applesauce and apples have risen a bit. The apples should be golden, a little burnt around the edges and soft enough to be pierced easily with the tip of a knife. If you'd like to enhance the color around the edges of the apples, run the tart under the broiler just until you get the color you're after. Transfer the pan to a cooling rack.
To make the optional glaze: If you want to glaze the tart, an easy and very professional touch, bring the jelly and the water to a boil. When the jelly is liquefied, brush a thin layer over the top of the tart with a pastry brush. Return the pan to the rack and cool the tart until it is just warm or at room temperature.
Serving: The tart can be served when it is only just warm or when it reaches room temperature, and it can be served with vanilla ice-cream which tastes brilliant with apples & cinnamon
Storing: Although the applesauce can be made ahead, as with all tarts, this one is best served the day it is made, preferably within a few hours of being made.

Sweet Tart Dough
1 1/2 cups all-purpose flour/maida
1/2 cup icing' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

To make the dough: Put the flour, icing sugar and salt in the workbowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before your reaches this clumpy stage, the sound of the machine working the dough will change - heads up. Turn the dough out onto a work surface.
Very lightly and sparingly - make that very, very lightly and sparingly - knead the dough just to incorporate any dry ingredients that might have escaped mixing.
If you want to press the dough into a tart pan, now is the time to do it.
If you want to chill the dough and roll it out later (doable, but fussier than pressing), gather the dough into a ball (you might have to use a little more pressure than you used to mix in dry bits, because you do want the ball to be just this side of cohesive), flatten it into a disk, wrap it well and chill it for at least 2 hours or for up to 1 day.
To make a press-in crust: Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan. Don't be stingy - you want a crust with a little heft because you want to be able to both taste and feel it. Also, don't be too heavy-handed - you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don't want to press so hard that the crust loses its crumbly shortbreadish texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.
To make a rolled-out crust: This dough is very soft - a combination of a substantial amount of butter and the use of confectioners' sugar - so it is easier to roll it between wax paper or plastic wrap or, easiest of all, in a roll-out-your-dough slipcover. If you use the slipcover, flour it lightly. Roll the dough out evenly, turning the dough over frequently and lifting the wax paper or plastic wrap often, so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge to rest and firm for about 20 minutes before fitting the dough into the buttered tart pan. Trim the excess dough even with the edge of the pan. Freeze the crust for at least 30 minutes, preferably longer, before baking.
To partially bake the crust: Center a rack in the oven and preheat the oven to 375 F/180 C. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust 25 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.

Cinnamon Chocolate Squares

It's the first week of November and here in Karachi, we have just felt the stirrings of the winter season. A small drop in temperature - a little bit of wind in the mornings and in the evenings.  The popping up of billboards displaying the many different types of textiles & designs that are oh so important for Karachi winters. My cats preferring to go outside instead of spending the night on the cold tiles. Lastly, the beautiful fresh produce in the markets - pomegranates, apples & oranges and of course the vegetables -fresh tomatoes, carrots, peas & more. 

Winter is also a great time for food - not only does the kitchen stop feeling like a furnace but the cold weather is all about comfort food & hearty meals with the entire family gathered and enjoying food together. Hot soups with garlic bread on the side, Kashmiri Chai being served at weddings, Hand whisked coffee and and shelling peanuts or chilgozay/pine-nuts on the side, Degh ka Haleem & Baazar ki Nihari, they all spell winter & family. 

For me, there's one spice that screams winter and that is cinnamon. I have always loved cinnamon, and I would keep grinding up "daalchinni/cinnamon bark" to make fresh batches of the powder & add it in just about everything. But its in winter desserts where this spice truly shines - apple pie with loads of cinnamon served with fresh vanilla ice-cream; carrot cake specked with walnuts & spice with a rich cream cheese frosting. This time going with the cinnamon theme, I decided to try out a new recipe from one of my favorite books - Cinnamon Squares from Baking: From My Home to Yours, by Dorie Greenspan.

It's a rustic looking tea-cake, with a gorgeous swirl of cinnamon, chocolate & espresso. The chocolate ganache (which I didn't do this time) would just be that extra element to turn into a delicious fit for a party cake! 

 

Cinnamon Squares
from Baking: From My Home to Yours, by Dorie Greenspan

Cake
1 1/4 cups plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons ground cinnamon*
1 1/2 teaspoons coffee powder
1 3/4 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
3/4 cup whole milk
2 large eggs
1/2 teaspoons pure vanilla extract
10 tablespoons unsalted butter, melted and cooled
3 ounces bittersweet chocolate, finely chopped, or 1/2 cup mini chocolate chips
Frosting
6 ounces bittersweet chocolate, finely chopped
2 1/2 tablespoons unsalted butter, cut into 4 pieces

*Note: Cinnamon is made by grinding daalchinni/cinnamon bark in a spice grinder till its powdery. Keep it in an air-tight container in a cool place or in the refrigerator to preserve the flavor. Make a fresh batch every 2-3 months for the best flavor. 

Getting Ready: Center a rack in the oven and preheat the oven to 350 F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet.

To Make the Cake: Stir 2 tablespoons of the sugar, 2 1/2 teaspoons of the cinnamon and the espresso together in a small bowl.
In a large bowl, whisk together the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogenous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You'll have a smooth, shiny batter.
Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.
Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up.

To Make the Frosting: Put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little.)
Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2 1/2 inches on a side.


Serving: Serve the cake as is or, if you would like, with whipped cream.
 
Storing: Wrapped in plastic, the cake will keep at room temperature for 2 days. It can be frozen for up to 2 months, but it's best to put the cake in the freezer unwrapped and then, when the frosting is firm, to wrap it airtight; defrost, still wrapped, overnight in the refrigerator. 
 
Playing Around
Cappuccino Squares: If you like the cappuccino flavor combination of coffee and cinnamon, you can easily switch the balance in this recipe by adding a jolt of coffee flavor to the batter. Just mix 1 tablespoon instant espresso into the milk and warm the milk in a microwave oven until it is hot enough to dissolve the coffee. Cool the milk and carry on.

Kashmiri Chai (or simply Pink Tea)

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It's a sure sign that winter has finally arrived in Karachi when Kashmiri Chai (or simply known as Pink Chai) starts being served at weddings. There's just something about the steaming cup of chai in the prettiest color of pink, flavored with a bit of cardamom, and then garnished with almonds and pistas/pistachios that just spells comfort.  For years, Kashmiri Chai has always been a Shaadi special till one day my friends made it following a recipe they found on the back of this brand of green tea and achieved that elusive pink color. From then on, I have been using the same recipe (which is the basic Kashmiri Chai recipe) but have just made improved the technique with trial and error and tips from my mother.

Kashmiri Chai - The Process

Kashmiri Chai 

(For about 4 mugs/cups and 5-6 tea cups)

Ingredients:

Water - 4 cups + 2.5 cups ice cold water

Milk - 2 cups 

Sugar - to taste (1 tbsp per cup)

Cardamom/Elaichi - 1 to 2 pods

Salt - 1/2 tsp

Baking Soda - 1/2 tsp

Green Tea Leaves (1 teaspoon per mug)
The tea used for Kashmiri Chai is easily available in Lahore & Islamabad with the name 'Kashmiri Chai' leaves, with Gul-e-Nasreen also being a popular brand. In Karachi, the best leaves I have personally found are at Empress market. The Gul Bahar (available in a green sachet) brand bay Tapal easily available in supermarkets can also be used.

Method:

1. Heat 4 cups of water in a big sauce pan; make sure that the sauce pan is big enough because you need to use a spoon to pour the mixture from the top so its best to have a big sauce pan to begin with. Once it reaches a boil, add 4 tsp of green tea leaves. 

2. Lower heat to medium and cook for at least 10 minutes; the mixture will reduce to about half from the initial amount (you can also check from the initial mark made on the side of the pot). Add a cardamom pod for flavor.

Kashmiri Chai - Letting it boil to half the quantity after adding the green tea leaves

3. Add 2-3 pinches of baking soda/meetha soda (approx. 1/2 tsp); this is what creates the pink shade in the Kashmiri Chai but make sure you don't add a lot because that would make the tea bitter. Let it cook for about 3-4 minutes on medium heat again and it basically turns like a dark brown-slight red color then turn off the heat.

4. Take about 2.5 cups of cold water (the colder the better so add a few ice-cubes) and add it slowly while taking a cup and pouring and re-pouring the tea from a height; this known as "paitha lagana" in Urdu and you keep on doing it again and again which creates a slight froth on the top of the tea; this is why its best to take a big sauce pan since it does splatter a bit, and the bigger sauce pan makes sure that theres enough space for you to pour and re-pour tea. Do this for about 4-5 minutes and you will notice that as you keep on doing it, the color will turn more red. 

Kashmiri Chai - Creating the pink color

5. Once the color turns red, then strain the mixture into another sauce pan. Then add milk to taste (I added about 1.5-2 cups but you can add more); but the more milk you add, the color will turn pinker and it will also taste more creamier so its a bit upto your taste, but make sure you taste just so that it doesn't end up being too watery. Add crushed cardamom powder, a pinch of salt, sugar to taste (I added 4 tbsp). Put on heat again, till the Kashmiri Chai reaches a boil and then pour into mugs/tea cups. I like boiling for 2-3 minutes because it creates a bit more forth and cream on top, but just make sure it doesn't boil over. 

Pink Kashmiri Chai

6. Add crushed almonds & pista's for garnish and more sugar based on individual taste; For added taste, you can add fresh cream on top as well. Some people add salt in Kashmiri Chai which I thought was a recipe mistake, but I added it today, and it does make it taste really good.
Note: The real Kashmiri style chai by the Kashmiri's  always has salt in it and never salt. Its actually considered a travesty to add sugar to it. 

Kashmiri Chai garnished with almonds and pistachios