Kitchen Countertop Trend Report

Industry publication Kitchen & Bath Design News recently published an extensive report to designers on trends in kitchen countertops.

The usual granite, stone and quartz products are still holding their own, but an interesting thing is happening with the current economic crisis: Laminate countertops are making a resurgence!

There is now an entire generation who have not lived with laminate countertops, except in economy apartment buildings and condos. And those are usually the postformed type with a curve up to a 4" high backsplash. Laminate countertops can be made to look very much like stone when they are made with square edges and installed with a tile backsplash.

There is even a system to undermount your sink in a laminate countertop!

Users have to take care not to damage laminate with a hot pot or a sharp knife but, as an interim countertop meant to be replaced with a lifetime one when funds become available, laminate is a good option to save thousands on your kitchen remodel.

The report also says that wood countertops are being used now more than in recent years. This is problematic because wood countertops are more expensive than laminate and do not hold up well at all around sinks or cooktops/ranges. I, personally, love a section of wood countertop between my cleanup and cooking areas for prep. It is great to have a dedicated area for cutting that doesn't require getting out a cutting board. Just keep it far enough away that the fire and water don't destroy it. And make it replaceable so you can chop away to your heart's content without worrying about how it will look after years of use.

Green countertops are also making news: Recycled glass and locally quarried stone are both green options, though they tend to be as pricey as less green products that are imported.

Be sure to test any product you consider using in your kitchen. Kitchen counters are subject to a lot of stresses and stains. The ones you select should be able to stand up to whatever you throw at them.

Peggy

Low Fat Malai Kofta

I have always been reluctant to make Malai kofta for two reasons. firstly, it is deep fried and very rich. Secondly, it is time consuming. When I came across Redchillies recipe, I was tempted to try it out because it doesn't involve any deep frying. Isn't it a brilliant idea to use Kuzhipaniyaram(Appe) Pan for cooking the koftas? I also checked out Laavanya's recipe and combined both their versions.

I did not add potatoes to my kofta. Instead I used bread. Of course there was some compromise in taste.

Ingredients:
For Koftas(Measurements can be changed according to your taste):
Bread slices-3 or potatoes(cooked, peeled and mashed)-2
Fresh grated paneer-1/2 cup
Very finely chopped cabbage-1/4 cup
Coriander leaves chopped-a handful
Grated carrot(optional)-2 tsp
Salt
Turmeric powder-a pinch
Red chilli powder-1/4 tsp
Coriander powder-1/2 tsp
Kitchen king masala or garam masala powder-1/2 tsp

For Gravy:
Oil-2 tbsp
Cloves-3
Cinnamon-2 inch stick
Cardamom-2
Star Anise-2(crushed)
Jeera-1 tsp
Ginger chopped-1 tsp
Garlic chopped-3 pods
Almonds(soaked in water for 15 minutes) or cashews-12
Onion chopped-1 medium sized
Tomatoes chopped-3
Salt
Turmeric powder-1/4 tsp
Red chilli powder- as per taste
Coriander powder-1 tsp
Kitchen king masala powder(optional)-1 tsp
Garam masala powder-1/2 tsp
Milk(I used 1% fat)-1 cup
Coriander leaves-to garnish



Method:
To make the koftas:
If you are using bread slices, drench each slice in water and gently squeeze excess water. Mix with rest of the ingredients and make small balls. If the mixture is too dry(when using bread), add 1 tsp of water and make balls. Heat kuzhipaniyaram(Appe) pan. Add 2-3 drops of oil in each hole. Place the balls and cook on both sides till golden brown. Set aside.

If you are using mashed potatoes, mix them with rest of ingredients listed above and roll the mixture in bread crumbs and then shallow fry in the appe pan.

To make the gravy:
Heat oil in a wide pan. Add jeera and let it crackle. Add cloves, cinnamon, star anise, cardamom and fry for a few seconds. Add chopped ginger, garlic and onions. Sprinkle little salt. Fry till the onions are cooked and turn brown. Add tomatoes, some more salt and all the spice powders. Fry for a few minutes until tomatoes turn soft. Allow the mixture to cool. Grind it with almonds to a smooth paste. Put the mixture on the stove again. Add milk and heat it for 5 minutes. Add kofta balls and simmer for 2 minutes. Garnish with coriander leaves and serve with rotis or nans.

Green Gram Sprouts Pesarattu or Pancake

GREEN GRAM SPROUTS PESARATTU

Athithi Devo Bhava (Sanskrit) means a guest is considered an incarnation of God. Perhaps this is what drives the hospitality culture, a mark of an Indian home. Rising up to the occasion and managing an urgent need, is faced by every one in all walks of the day to day life. Indian homes, especially the kitchens, have proven this fact time and again by their hospitality in welcoming unexpected guests at any hour of the day, and serving warm, tasty, and filling meals.

Once an unexpected guest landed at home after a three hour journey, and was in a huge hurry to attend a meeting. It was an odd hour, and there wasn't any meal as such readily available. Since there was no time to soak or knead or cook or steam, I opted to prepare this pesarattu with some green gram sprouts I had in the fridge. I first greased the tava and put it on slow fire. By the time I ground the sprouts with spice and salt, the tava was hot enough to spread the batter. The hot and crisp pesarattu was served on the table by the time the athithi freshened up and got ready to go.

INGREDIENTS:
Sprouted green gram dal – 2 cups
Green chillies – 2
Fresh ginger – 1’’ piece
Asafoetida – 1 pinch
Finely chopped onion – 1
Finely chopped fresh coriander- 2 tbsps
Cumin seeds – 1 tsp
Salt – 1 tsp
Cooking oil – 2 tbsps

METHOD:
1. Grind the sprouts with green chillies, ginger and salt into a batter. It need not be too smooth, and a slight coarse texture adds to the taste.
2. Mix in the asafoetida powder, chopped onion and coriander, and cumin seeds.
3. Grease the tava (pan) and heat it.
4. Pour one ladleful of the batter and spread it into a fairly thick circle.
5. Dribble oil all round and cook in moderate heat until crisp.
6. When it is cooked turn it on to the other side and cook for one more minute.
Serve this with pickle, chutney, sambar, curd or even tomato sauce!

This post goes to two events JFI Sprouts at Ammalu's Kitchen and Recipes for the Rest of Us at Ramki's One Page Cook Books.