Thank you! I don’t think I want the flavor of honey here. FWIW, I also like long (as opposed to short) cuts. Lots of macerating/ procrastinating.
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As per usual, I wish I could hit the like symbol multiple times and they would accumulate!
Pooran Poli - as I first had it at a Gujurati buffet - I was told was just a filling of gur. Do the ingredients differ from state to state, or…?
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Minimal effort seafood repast
Trader Joe’s smoked mackerel, sauteed green beans (and a green onion), feta, stuffed grape leaves w/lemon, crackers with tzatzaki dip with spinach and artichoke.
I was dead tired, slept all day and then decided I needed to eat SOMETHING. Not very satisfying, alas. Well, for one thing I forgot the s&p and decided to not make a trip back to the kitchen for it. Most of this went in the fridge and I had a bowl of yogurt mixed with apricot preserves and got back in bed.
A new day tomorrow.
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Haha thanks @brucesw
No, puranpoli is always a dal stuffing — it’s native to Gujarat and Maharashtra, with a slightly different texture and filling for each.
The Gujarati one has a soft, mashed-potato like consistency to the filling, and is smaller in size. The Maharashtrian one is much larger in size, and the filling is dry and crumbly. The dal used is usually tuvar / pigeon peas.
Gur / jaggery or sugar are the sweeteners, and cardamom the only flavoring. Oh and lots of ghee when serving!
I discovered during the pandemic that they are available frozen at the indian store — if you have a large one near you, take a look! Some larger stores with a large gujarati population around (like NY/NJ) also have them in the ready foods section — just ask.
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I have wondered about this product — how does it compare?
Thank you for all the information. The Gujarati place is closed, now. The elderly woman who was the hostess was very gracious and helpful. I usually eat at off hours and she would come back to my table and talk to me, answering questions, including the ones I didn’t know enough to ask! After she disappeared the place went downhill.
They are among the rotis served at a branch of the Mumbai based Maharajah Bhog, near me, but not as good. I’ll have to pay more attention to them.
My favorite Indian grocery, which had a fantastic in-house kitchen, was heavily weighted towards Gujurati foods. It closed during the pandemic. There are many others that I haven’t tried; I’ll be looking for that.
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Well my taste buds were off last night, but it was disappointing. I’ve had it before but only as a snack – just a few bites – and another canned variety. I thought I remembered the TJ’s was more to my liking but not yesterday.
Other than those I’ve only had it at Korean restaurants and that was much better.
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Squeezed out the last of the corned beef for lunch, I’m in a mind to get
another one while they are still readily available.
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Happy last weekend of winter! Celebrating with a beet and romaine salad, with some apple and endive, and bits of leftover caramelized onion and maple-candied mixed nuts on top.
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Lunch today was a freezer find of some black beans I made in February. Had them over white rice with some crumbled Cougar Gold cheese and hot sauce.
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Nice to see you here, Amandarama. Welcome!
@brucesw , I love kumquats. Eat them like candies. Hobby gardeners say limequat plant is easy to grow and it’s highly productive.
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A new bakery opened last year in a Turkish area in a big city near me. I had no idea it was a Moroccan bakery until a Moroccan told me. They have many types of Moroccan breads and pastries there. I was so happy when I saw them. Almost like in Morocco!
Chocolate and fruit pastes, honey, pistachios, runny cheese (French). To eat you use your hands. Tear a small piece and dip in the jam and honey etc. These breads are very filling. Took us 2 (happy) meals.
Another meal:
Liver
Octopus salad with mung bean noodles. Fish sauce-lime juice-sugar-raw garlic sauce. I keep the chillies separate as one of us can’t eat too spicy.
Yet, another meal. Beans (in a savoury beef & Mexican chilli broth) on toast. Hard cheese, Graviera, from Crete. (Phone screen version)
2 last things brought back from Mexico. Have not tried the clams yet. But the guava paste, so sweet it burnt my tongue! I’ll grate it and use it in baking cos there’s no way I can eat it straight.
… not food related.
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Are those round breads with all the holes in them “harcha”?
There are 2 “Harcha” in both photos. The big brown semolina one (first photo) and the smaller harcha next to all the other.
Msemmen (big rectangular chewy flatbread) also comes in 2 colours but I got the brown. “Baghrir” is a bit like crumpets.
No meal in Morocco is without the presence of bread and (black) olives. Morocco is bread paradise. We are big bread eaters and enjoyed eating them there.
Gonna do it properly next time. Need to get Moroccan black olives, too. And soft cheese, not French like in my photo.
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We have a Moroccan friend here, and I made him some harcha from a recipe I found on the internet. He was pleased. But I doubt that my harcha was very authentic.
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Okay - I give up. I don’t get the “Me Looking at…” picture. Thanks!
In light of a recent closure announcement.
It’s a heavy bread. I mean filling and literally weighty.
Chicken adobo with coconut milk, with fried egg, garlic fried rice, broccolini, and tomato.
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Oh my, Mr. Happy. Oh my!
This is the Simit Roll or Simit Sandwich from a Turkish store yesterday. Looks something like a certain variety of kolache, doesn’t it? fellow Texans!
I though it was going to be olive and cheese but the center is just more bread dough. Tasty enough anyway.
I dug into the creamy Labney I bought, also, dribbling some of the date syrup on it, then finished lunch with the Shahi Kulfi bar - kulfi on a stick, almond flavor.
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Another lunch recently I haven’t posted…
Small sub - brioche hot dog bun, 2 kinds of salami, capacola, Provolone, mustard, Central Grocery olive salad. Easy and quick to make and gone in a flash.
Another of the Ashoka brand frozen Indian products available at my HEB: Masala Vegetable Burger Pattice – hmmmm. Too small for regular burger buns; I didn’t get this one as crispy as the first. Tasty and some good heat.
The, chutney – ok, ketchup - is a Russian product. I think those are little bits of onion in it - can’t read a word on the label.
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