Championing Cinnamon
Cinnamon is very widely used in our day to day cooking. However people do not realise that there are two types of Cinnamon available in the market.
The Ceylon Cinnamon
The Ceylon cinnamon grown in Srilanka, parts of south India and Myanmar is lighter in colour milder in flavour and full of citrus tones. Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common cassia variety and is considered as the real cinnamon.
The Cassia
Sometimes referred to as Chinese cinnamon is grown in Indonesia and Vietnam. Cassia is darker in colour and has a much stronger flavour than the Ceylon Variety Cassia cinnamon is considered lower quality. It is very cheap and is the type most commonly consumed around the world. Almost all cinnamon found in supermarkets is the cassia variety.
Cinnamon besides being a delicious spice has been prized for centuries for its medicinal properties and health benefits. Is considered to be loaded with anti-oxidants, help in lowering the blood sugar and high blood pressure levels and responsible for lowering the risk of heart diseases. Ceylon and Cassia are delicious but vary in the pattern and intensity of their flavour.
Cassia cinnamon is a very rich source of coumarin which is considered to be responsible for causing inflammation kidney liver and other disorders. So for milder and scuttle flavours and for great health benefits Ceylon Cinnamon is considered to be the real cinnamon and recommend its use even though it is a bit expensive.
Tingmo and Ema Datshi
This week we stay close to Himalayas and talk about a dish / pair from magnificent Bhutan.
Firstly Ema Datshi
Ema Datshi is the most famous dish of the Bhutanese cuisine and sometimes referred as the national dish of Bhutan. Ema means chili and Datshi means cheese. So this peppery and cheesy soup kind of dish goes very well with Tingmo but can be had with rice as well.
Ingredients : Tomatoes 2 nos ( medium size), Garlic 5-6 cloves, Onion 3nos ( medium size), Green Chilies 5-6 nos( each slit into two), Bell Pepper Green 1nos(medium size), Bell Pepper Red 1nos(medium size), Yellow Pepper 1nos(medium size), Salt 1/2tsp, Cheese grated 150gms (traditionally cheese made with skimmed cow or Yak milk is used - you can use Parmesan or in the Indian markets Amul also works well), Vegetable Oil 1tbsp, Butter 2tbsp, Crushed Pepper 1/2tsp (optional), Water 1.5cups
Slice all the vegetables.
Crush the garlic or chop finely.
In a pan of about 3 to 4 liters capacity add all the sliced vegetables.
Add water oil and salt.
Bring to boil, cover with the lid.
Simmer for 10 minutes.
Add grated cheese and mix well and allow the cheese to dissolve.
Add butter and finish with crushed black pepper(optional depending upon how hot you want the soup)
And now Tingmo. Tingmo is steamed and layered dumpling - soft and airy, which goes very well with Datshi
Ingredients : All Purpose flour 2cups, Salt 1tsp, Sugar 2tsp, Dry Instant Yeast 1 tsp, Baking Powder 1tsp, Water 3/4th cup, Vegetable Oil 2tbsp.
Sift the flour, salt and baking powder.
Heat 3 tbsp of water in a bowl to just warm.
Add yeast and sugar to the warm water mix and let it stand for about 5 to seven minutes to activate the yeast.
Mix sifted dry ingredient and the yeast mixture in a deep bowl
Add water to make a medium soft dough.
Transfer the dough to the work surface and knead the dough for 15 minutes. Repeatedly spread the dough and fold the dough over itself to develop the gluten in the flour.
Round the kneaded dough into a ball, tuck all the edges at the bottom.
Put the prepared dough ball into a bowl greased with 1 tsp oil. Grease the top of the dough with a tea spoon of oil.
Cover the dough with a damp cloth and let it rest in a warm place until the dough ferments and becomes double in volume, about 45 minutes to 1 hour
Dust your working table with flour and transfer dough to work surface.
With the help of your fingers flatten the dough into a rectangular shape.
Roll the dough into a rectangle of about 18”x16”x1/2”
Apply oil on the rolled sheet and fold in it along the longer side into thirds.
Divide the rolled dough into 4 equal parts to make 4 tingmo’s.
Divide each quarter into 6 long strips.
Stacks the stripes together.
Stretch them a stretch and give the stretched strips a twist and roll the stretched and twisted strips into a bowl.
Allow the prepared Tingmo’s to proof for another 20 to 30 minutes.
Heat water in a steamer and steam the Tingmo for about 12 to 15 minutes.
Serve hot with Datshi.
#OnePotRecipes - Chicken Lasagne
Serves 2, Preparation time 10-15 minutes, Cooking time 20minutes, Serving time 5minutes.
Ingredients :
Lasagne
Lasagne 6sheets(100gms), Olive oil 2 tsp, Water 2 tbsp
Chicken
Ground Chicken 1 cup (200gms), Egg 1/2nos, Fresh Basil Leaves 1tbsp - roughly chopped, Oregano dry 1/2tsp, Salt to taste(3/4tsp), Fresh Cream 1tbsp.
Sauce
Tomato Puree 3/4th cup, Tomato Ketchup 1tbsp, Onion Chopped 2tbsp, Salt to taste(1/2tsp), White Pepper powder 1/4 tsp, Parsley Chopped 1 tsp, Olive Oil 1tbsp, Oregano dry 1/2tsp
Cheese
Ricotta or any Soft cheese 1/2cup, Egg 1/2nos, Salt to taste, Ground Black pepper 1/4tsp, Mozzarella Cheese 1/2cup, Shredded Parmesan Cheese 1/4th cup.
Garnish
Parsley Chopped 1/4tsp, Basil Leaves Fresh few.
Beat egg in a bowl
Add Ricotta or any soft cheese.
Add salt and pepper.
Pour the prepared creamed cheese mixture over the prepared lasagne sheet.
Pour the remaining tomato sauce over the cheese mixture.
Spread the mozzarella and Parmesan cheese over the last layer of tomato sauce.
Seal the dish with a silver foil.
In a pressure cooker of about 4 litres capacity pour one cup of water.
Place trivet or any flat pan of about 2 inches height in the pressure cooker.
Place the prepared lasagne pan over the trivet.
Seal the lid of the cooker.
Cook on the medium heat till the pressure cooker releases pressure by whistle twice(about 15 minutes).
Turn down the heat to minimum and let simmer for another 2 minutes.
Turn of the heat off and let the pressure inside the cooker subside.
Open the cooker take out the lasagne pan.
You can further cook the lasagne on the grill mode in a microwave oven till the cheese gets a nice brown crust.
Serve hot garnished with chopped parsley and fresh Basil leaves.
Thats all for this week - make sure you continue to provide your feedback and I will see you next week. Until then, make sure you have liked the Spiceweekly Facebook Page.
Wow, top notch recipes 🏆🏆🏆