Gotgamssam – Korean Dessert with Persimmon & Walnut

Gotgamssam

Waiting at the barber while my kids got their haircuts, I was skimming through the old magazines they had around. One of the Korean magazines had a few beautiful pictures of dry persimmons, and this orange roll with nuts in the middle. Of course, all instructions were in Korean. I asked the ladies who work there what it was, and after a few minutes of going back and forth, another nice customer stepped in to help translate for us. He found out from the women where to buy the ingredients and how to make this roll. Hope he got a great haircut for his good deed :)).

Gotgamssam

Gotgamssam is a traditional Korean desert or snack that is served with cinnamon or green tea, and it requires only 2 ingredients. I was told that it is common in Korean homes to have a few rolls tucked away in the refrigerator for company. Super easy to make, I was reminded of diabetic family members who stay away from dessert. A few slices of this might be a welcome treat for them. Give it a try.

Gotgamssam

You can buy dried persimmons in the frozen section of your International market. The box pictured here was around $6. If you cannot find dried persimmons, this same technique can be used for dried apricots which are more easily available. Looking online, I learnt that the apricot version is called Salgussam.

Gotgamssam

(About 18 slices)

  • 1 container (6 pcs) dried persimmon (if frozen, thaw)
  • big handful of whole walnuts

1) Preheat oven to 350*F, pour the walnuts on a rimmed cookie tray, and place on the center oven rack.

2) Bake for 6-8 minutes, stirring once in between, till golden and fragrant.

3) Remove from the cookie tray onto a plate and spread to cool completely.

4) With a sharp knife, trim the ends of the persimmon, and slit all the way down only on one side to form a flat, rectangular piece.

Gotgamssam

5) Lay a large piece of plastic wrap on the counter, and line up the persimmon slices where the edges slightly overlap.

Gotgamssam

6) Place a double or triple layer of the toasted walnuts on top of the persimmon slices and gently press into the fruit to hold in place.

Gotgamssam

7) Gently, but tightly roll up the fruit over the walnuts and roll into a log. Cover with plastic wrap and reshape into a circular log if necessary.

8) Place the log in the freezer for about 30-45 minutes to firm up.

9) Unwrap, and cut each persimmon into 3 slices using a serrated knife.

Gotgamssam

10) Serve with green tea or cinnamon tea.

NOTE:

  1. If the slit fruit seems too ‘pulpy’, gently scrape out some of the soft stuff before filling with the walnuts.
  2. Toasting the walnuts was my idea – you may skip this step if you like.
  3. Consider substituting candied walnuts for a different taste.

Homemade Chipotle-style Buffet and Tortilla Salad – Lots of Vegetarian Options

  Taco Salad Bowl

Are you tired of eating the same (or variations of the same) food at almost all social gatherings you go to? For us, it’s usually South Indian food – delicious most of the time – but there are only so many variations I can enjoy before it starts to get monotonous. I wanted a change for when we entertained over the holidays, and decided to do away with Indian food altogether, but we had to have something with similar spices & heat to meet the needs of the Indian palate. Mexican to the rescue!! (Or, at-least, the Americanized version of it :)). I wanted to keep the meal easy and informal, where guests could choose from a variety of items that did not require much attention once laid out. So, Chipotle-style it was.

I apologize for the low quality photos – I forgot to take them before my family arrived, and didn’t realize till I was setting the table. Plus, I had a very hungry mom-to-be hovering by the table, ready to eat and didn’t want to keep her waiting any longer. This will definitely feature again at my house, and I promise to take better photos and update here. In the meantime, you can see the almost-ready table pictures that were clicked by my then-9-year old.

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(I fell in love with the Rooster as soon as I saw it at the store. Unfortunately, he had to go back because he was too big for the ledge I had planned on putting him on. At least I have a picture….)

This meal served about 15-20 people. The quantities can be scaled up or down based on the number of people you want to serve. Leftovers freeze well, and can be reheated for a quick meal later.

The menu included:

Baked Tortilla BowlsBaked tortilla bowls

Cilantro Lime RiceCilantro-lime rice (Vegetarian)

Black BeansBlack beans (Vegan)

Pinto BeansPinto beans (Vegan)

Tofu SofritosTofu Sofrito (Vegan)

Taco Chicken in Crock PotShredded Mexican Chicken

Corn & Pepper SaladCorn & Pepper Medley

Homemade SalsaHomemade Salsa

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Shredded Lettuce

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Diced jalapeno peppers, red onions, tomato

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Shredded Mexican-blend cheese & Cilantro

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Guacamole, Cheese & Sour Cream

Dessert was Eggless Arroz Con Leche – Mexican Rice Pudding. Creamy, and fragrant with cinnamon, it was delicious. Unfortunately, I don’t have pictures, but will post them next time I make it.

World’s Best Salsa

Homemade Salsa

Ok….I know I sound like a braggart using this title. But really!!! – this is truly the best salsa I have ever eaten!! (Notice all the exclamation marks.) I got this recipe from my friend Soumya, and no store bought version even comes close. My family loves their chip and 7-layer dip, and they always ask me to make a BIG batch of this yummy and easy salsa. The icing on the cake is that it keeps well in the refrigerator for a few days AND it freezes well too. What’s not to love about that?!?!

I have tried making this salsa with fresh or canned whole or canned crushed tomatoes. It just seems to taste better with canned diced tomatoes; stock up on a few cans from Costco and you whip up a batch in no time :).

Homemade Salsa

  • 1 (14.5 oz) can diced tomatoes – (do not drain)
  • 1/2 small red onion (medium chunks)
  • 2-3 jalapeno peppers (quartered)
  • 1/2 bunch cilantro
  • salt to taste
  • lime / lemon juice to taste
  • pinch of sugar

1) Add all the ingredients in a big food processor jar and pulse till it reaches desired consistency. I like my finely minced.

Sometimes, I mix hummus & this salsa together to make a spicy and creamy salad dressing – give it a try. For other related recipes, check out my post on Homemade Chipotle-Style Buffet & Tortilla Salad (Lots of Vegetarian Options)

Corn & Peppers Medley

Corn & Pepper Salad

Served with our Homemade Chipotle-Style Buffet and Tortilla Salad (Lots of Vegetarian Options). This is super easy to put together, and is so colorful on the table.

Corn & Peppers Medley

(Serves 10-12 as salad topper)

  • 1 Tbsp oil
  • 1 medium red onion (diced fine)
  • 1 red bell pepper (diced the same size as the corn kernels)
  • 1/2 medium green pepper (diced the same size as the corn kernels) – optional
  • 1-2 jalapeno peppers (diced fine)
  • 2 (15 oz) cans sweet corn (well drained) – [can use frozen corn – thawed & drain well]
  • salt to taste
  • Lemon / lime juice to taste

1) Heat a wide, flat-bottom pan on medium high. Add oil.

2) Saute the onions till just turning soft, about 1 minute.

3) Add jalapenos & peppers and saute for another minute.

4) Add corn & salt and saute for 2-3 minutes. Remove from heat and cool.

5) Adjust lime juice and salt to taste and serve.

Easy Shredded Mexican Chicken for Tortilla Salads or Burritos

Taco Chicken in Crock Pot

I made this chicken as one of the toppings for my Homemade Chipotle-Style Buffet & Tortilla Salad (Lots of Vegetarian Options) dinner. While I made this in the crock-pot, it can be made on the stove-top too. 3-ingredients is all it takes, and it can be used to top salads, tacos, stuff burritos, make nachos, or served on top of rice or quinoa. The leftovers freeze well, so make a batch and stock up.

Easy Shredded Mexican Chicken

(Serves 10-12 as a salad topping)

  • 2 lbs skinless & boneless chicken thighs ( use chicken breast if you prefer that)
  • 1-2 Tbsp taco seasoning
  • 3 cups salsa

1) Spray the insides of a 4-5 quart crock-pot insert with non-stick spray.

2) Add the chicken, salsa & seasoning and mix well.

3) Cook on LOW for 4 hours without opening the lid.

4) Check for doneness at end of 4 hours and shred with 2 forks.

5) Adjust the seasoning as needed and cook for another 30 minutes if necessary.

STOVE-TOP METHOD:

1) Mix chicken, salsa & seasoning in a wide pan with a lid.

2) Top with about 1/2 cup broth/water and bring to a boil.

3) Reduce the heat and cook for about 15-20 minutes on low. [Keep the lid slightly tilted so that some of the moisture and steam can escape.]

4) Shred with two forks and adjust seasoning as needed.

5) Put back in the pan and saute on medium-high for another 3-5 minutes and serve.

Tofu Sofritas (Vegan)

Tofu Sofritos

Original Chipotle Tofu Sofritas is braised (seared on high heat in fat, then simmered in a liquid) in a combination of spicy peppers and spices. While I would have loved to replicate the exact recipe, I didn’t want to buy 1-use ingredients like poblano, adobo, etc. This version here is quite close in taste, but easier and not as saucy as the original. You can use store bought taco seasoning or make your own blend with ingredients at home.

Tofu Sofritas

  • 1 (16 oz) extra firm tofu (if not available, use firm)
  • 3-4 Tbsp oil
  • 1 medium onion (chopped fine)
  • 3 garlic cloves (minced)
  • 2 Tbsp taco seasoning
  • 1 tsp red chilli powder
  • 1 tsp dry oregano
  • 1-1/2 tsp cumin powder
  • 1/3 cup salsa (or 2 Tbsp tomato paste & 2 Tbsp water/stock/beer mixed together)
  • salt to taste

1) Drain tofu from package and press to remove as much moisture as possible.

2) Move to a bowl and crumble the tofu with your hands or a fork.

3) Mix in the taco seasoning, red chilli powder, cumin and oregano.

4) Heat a wide & thick-bottom pan, and add oil.

5) Add the minced garlic and saute till golden. Do not burn it.

6) Add the chopped onions and saute on medium-high till it starts to brown lightly.

7) Now add the seasoned tofu and stir fry on medium-high for 3-4 minutes, stirring often. Add another teaspoon or two of oil if the tofu mix sticks to the bottom of the pan.

8) Add in the salsa or tomato paste mixture and mix well. Continue stir frying till well incorporated and the mixture is almost dry. Adjust salt to taste. Top with chopped cilantro if you like.

This can be served on a salad, in a burrito, as a lettuce wrap, or with rice or quinoa.

For serving suggestions, and to see other related recipes, see my post on Homemade Chioptle-Style Buffet & Tortilla Salad (Lots of vegetarian options)

An Indian Holiday Feast

Hope everybody had a great Thanksgiving break. It’s the start of the season of over-indulgence! Thanksgiving weekend was filled with good food, drinks, family, friends, shopping, gossip & spending time with three precious little nieces. While we have the traditional meal with all the accompaniments each year, I’ve never really been a fan of turkey. I had seen recipes for (east)Indian spiced turkey several times, and had also been meaning to try roasting a cornish hen for several years. I decided to try to meld both together and improvised along the way. The results were a delicious & colorful meal that worked for our taste buds :). And it was easy enough to make for a weeknight meal.

Tandoori Cornish Hen

The menu included:

For dessert, we had warm and sweet Gulab Jamoons 🙂

[Scroll down for recipes of items that are not hyperlinked.]

Tandoori Cornish Hen

Masala Corn

  • 1 cup corn kernels (cooked and drained) – I buy frozen roasted corn kernels from Trader Joe’s
  • 1 Tbsp butter
  • 1/2 tsp red chilli powder
  • 1 tsp chaat masala
  • salt to taste (use black salt / kala namak if available for a better flavor)
  • 1-2 tsp lemon juice
  • cilantro for garnish

Mix all ingredients well and serve. The measurements are just a guide – adjust as per your taste.

 Peas & Carrot Pulao

  • 1 cup basmati rice
  • 2 Tbsp oil
  • 1 tsp cumin seeds
  • 1 small onion – sliced
  • 1/2 tbsp ginger
  • 1/2 tsp green chilli paste (or 1 green chilli – slit)
  • 1/4 cup peas
  • 1/4 cup diced carrots
  • 1/2 tsp salt to taste

1) Heat oil in a medium pan and add the cumin seeds. Allow it to sizzle and pop for a few seconds.

2) Add the onion, ginger and green chilli. Saute on medium-high till translucent, stirring often.

3) Add the carrots and salt, and saute for 2 minutes.

4) Add the peas and cook for another 2 minutes.

5) Add the rice and saute for 1-2 minutes till it changes color.

6) Add 1 1/2 cups (one and a half) water and bring to boil.

7) As soon as the water comes to boil, stir once, reduce heat to LOW, and cook covered for about 12-15 minutes. Do not open the lid during this time. At end of cook time, open lid and gently fluff the rice with a spoon or fork. Check for doneness. Keep covered till ready to serve.

Raita

This recipe was given to me by my friend Sandhya’s mom and it is my most favorite raita recipe.

  • 1/2 medium grated cucumber
  • 1 cup greek yogurt / strained yogurt
  • 1 tsp cumin seeds
  • 1 small dry red chilli
  • 2 Tbsp grated coconut
  • salt to taste

1) Wash, peel & grate the cucumber and drain for a few minutes.

2) In a small blender bowl, add half the yogurt, cumin, chilli & coconut and blend till smooth.

3) Mix all ingredients together and salt to taste.

NOTE: If you use regular yogurt, squeeze out the water from the cucumber before mixing in.