Posts filed under ‘lemon juice’

Yotam Ottolenghi’s Caponata recipe and a ‘Festive Giveaway’

The Monsoon is retreating (having a hail storm outside as I type this) but we are moving into another season of festivities. I am excited to host my first giveaway from CSN stores for the festive season.

CSN stores carries everything from Dining tables to cookware to shoes and bags .CSN stores has generously offered one lucky reader of My Foodcourt from USA and Canada a Gift certificate worth $60 to use on any of the CSN stores websites.

I would like all my readers to please leave a comment below this post letting me know what you like about this blog and what would you like to see more often on My Foodcourt. Please leave one comment per person along with your E-mail address. All you silent readers, now’s your chance to share your thoughts with me.:).

The Giveaway is restricted to USA and Canada readers and there may be international shipping charges in the case of Canadian addresses.

One lucky winner will be chosen randomly and the winner will be announced on 17th October 2010.

Here are the Giveaway details:

Gift certificate: A one-time-use certificate worth $ 60 at any of the CSN stores

How to enter: Leave a comment  with Email ID below this post letting me know what do you like about this blog and what would you like to see more often on My Foodcourt.

Giveaway closes: 16th October 2010, winner will be chosen on 17th October 2010.

Giveaway Valid for: Readers from USA and Canada (there may be international shipping charges in the case of Canadian addresses.)

A Special Thanks to CSN stores team for generously sponsoring this giveaway

§§§§§§§ ♥♥♥ ♪♪♪♪ ♥♥♥§§§§§§§

After the exciting  Giveaway now for an exciting Caponata recipe…..
Over the past few years Food blogging has changed my perspective about different cuisines. Chinese is no longer restricted to Hakka noodles and Fried Rice; Mexican is no longer just Tacos and Salsa; Italian is not just pizza and pasta. Surfing the various blogs each day has made me explore many vegetarian recipes beyond these popular dishes of that particular region.

Alessio  challenged us to make a Sicilian speciality-Caponata for this month’s Velveteer’s Challenge.

‘The 4 Velveteers was started by Aparna, Asha, Alessio and Pam, who are passionate about different cuisines and food in general. Each month, we will attempt a new dish and share our experiences and the recipes we used. If you’re interested in joining the Velveteers, please feel free to drop by our Google group
I have never made a Caponata before, so was quite intrigued by it.

Wikipedia describes Caponata as a Sicilian aubergine dish, a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sweet and sour sauce usually served as an Antipasto.

In my quest for a simple Caponata recipe I came across this recipe by Yotam Ottolenghi. I loved the use of Harissa paste- the ‘Ottolenghi  treatment’ as the recipe says- in the traditional Caponata recipe. I had some Harissa seasoning which my brother had gifted me some time back. Also the addition of raisins was quite interesting. I did not have capers neither did I have red-wine vinegar. I skipped the capers and substituted the red-wine vinegar with white-wine vinegar. I also substituted the canned tomatoes with fresh blanched tomatoes.

The loved the array of colors that the vegetables brought to the Caponata. I love eggplants in most of its form but here the humble eggplant/ aubergine was transformed into a flavorful salad with just a few ingredients. The fresh celery leant a refreshing flavor to the Caponata and the harissa added the much desired tang. The raisins were a welcome ‘sweet’ addition to the already ‘tart-spicy’ caponata.

I also added some fresh Basil leaves, which for a change are in abundance right now. I served this delicious Caponata on Bite sized- Chilly rusks.

As recommended in the original recipe, it also makes a great sauce for pasta or couscous. It’s also delicious with cheese: try spreading it over rustic bread and topping with mature vegetarian pecorino, much like the English cheese and pickle sandwich.

I could not save the Caponata to be savored the next day but you might want to make an extra batch since it tastes better the next day!

Here’s the recipe:

Adapted from Yotam Ottolenghi ‘s Caponata recipe

Ingredients:

2 slender Eggplants/ Aubergines diced

2-3 tender celery stalks cut on an angle into slices

1 small red pepper diced

1 onion diced

~ 3 small tomatoes blanched, peeled and chopped

Few green olives sliced

3 tbsp chopped parsley

~ 2 tbsp Fresh Basil leaves chopped

2 tbsp Harissa Seasoning

1 ½ tbsp white wine vinegar

Handful of Raisins

½ tsp sugar

1 tsp Lemon juice

Salt and pepper to taste

Red Chili flakes as required (optional)

2 tbsp Olive oil+2 tbsp sunflower oil

Method:

Heat both oils in a heavy-bottom pan or a non stick pan.

Add the diced aubergines and fry for 5-6 minutes till golden brown, stirring occasionally.

Use a slotted spoon to transfer the aubergine to a colander and sprinkle with a bit of salt.

After a few minutes, transfer to soak on a paper towel.

Add the celery to the hot oil, fry for three minutes, add the pepper and cook for two minutes. Transfer to the colander, then to a paper towel.

Sauté the onion and harissa seasoning in the oil (add a little more to the pan, if needed) for seven minutes, until soft and golden.

Drain off any excess oil from the pan, add the tomatoes and vinegar, stir and bring to a simmer. Add the fried vegetables, olives and sugar, and season.

 If the mix is too dry, add a few tablespoons of water. Bring to a boil, cover and simmer for 10 minutes.

Remove the pan from the heat taste and adjust the seasoning.

Add the raisins.

Leave to come to room temperature, add the lemon juice and parsley,basil leaves and Red chilli flakes(if using)

Serve with sliced baguettesor garlic bread or some spicy rusks as I did.

Thanks Alessio for introducing me to the delicious Sicilian favorite, I am going to try several other versions in several different ways from now on.

Do Check out the various versions of the Caponata on the other Velveteer’s blogs:

 Aparna’s Eggplant and Fig Caponata

Asha’s Sicilian Caponata over Zatared lavash

Sarah’s Caponata- A Sicilian Relish

Veena’s Sicilian Caponata

Ken’s Caponata jam

                                      

September 29, 2010 at 4:23 pm 20 comments

Petite Lemon Meringue Pies

This is a very quick post, but I had to make something for Aparna’s -Bite Sized desserts for Sugar High Friday. Life has been very very hectic here and so I could not manage to send my entry by Friday. Aparna has been very kind and is accepting my late entry too. Thanks Aparna for hosting as well as extending the deadline for me. 🙂

Petite Lemon Meringue Pies– I found the name itself quite refreshing when I first saw the recipe in the book Petite Sweets by Beatrice Ojakangas. Incidentally, I won this book (some time back) at a Giveaway hosted by Aparna. I have been meaning to post some of the recipes I have tried from this lovely book but somehow have not been able to do that.

Bite sized desserts for Sugar high Friday was the perfect occasion to make one of the cute looking desserts from this book and to Thank Aparna for introducing me to the cute bite sized dessert wonderland.

I chose the Petite Lemon Meringue Pies since I had a bottle of Lemon curd (from Fabindia) saved for a ‘Special Occasion’. I also had some homemade Mascarpone,I found Lemons (not limes) at the local supermarket and I had some petite glass bakeware. The only apprehension I had was the meringues, since I have never made one and did not know how ‘eggy’ it would taste. My doubts were put to rest the moment I took out the first pie from the oven and my son instantly gave a Thumbs up to the pie.

I made a small batch of 8-9 petite pies (I actually halved the original recipe). I had some problems with the temperature and the meringues were browned more than I would have liked, but the refreshing citrusy flavor of the pies more than made up for that. My photos do not do much justice to the sinful lemony morsels, but they are absolutely delightful, so go on and try the recipe and let me know about it.

Meanwhile I am sending this to my dear Friend Aparna for Bite Sized Desserts.

Here’s the recipe:

As adapted from Petite sweets by Beatrice Ojakangas

(I halved the recipe and got about 8 small Lemon pies)

Ingredients:

For the pastry:

3/4th Cup All purpose flour

2 tbsp butter cut up (I used salted butter)

1 tsp sugar (I used Vanilla sugar)

 1 small eggyolk

½ tsp fresh Lemon juice

2 tsp ice water

For the Lemon filling:

½ cup Lemon curd

½ cup Mascarpone at room temperature

For the Meringue:

1 Eggwhite

1 tbsp sugar

Method:

For the Pastry:

Preheat the oven to 200oC  or 400oF.

Prepare small muffin pans or like I used petite glass bake ware.

Pulse the flour, butter and sugar in a food processor till it resembles coarse meal.

Turn mixture into a mixing bowl.

In a separate bowl mix together egg yolk,lemon juice and icewater.

Sprinkle the liquid mixture over the dry ingredients and mix till the dough holds together without being sticky or wet.

Knead and shape into a ball.

Flatten into a disk, wrap and chill for 30 mins.

On a floured surface, roll out the dough to about ¼-inch thickness.

With a 3-inch round cookie cutter cut rounds and fit into the muffins/baking moulds.

Pierce bottom with fork and for ~10 minutes or until edges are lightly browned.

Cool before filling.

For the lemon filling:

Beat the Lemon curd and Mascarpone till smooth.

Spoon about 1 tbsp of the mixture into each of the baked pie shells.

For the Meringue:

Preheat oven to 180oC or 350oF

Meanwhile, beat the egg white until frothy.

Gradually beat in the sugar until the mixture is glossy- meringue like.

Spoon or pipe the meringue onto each pie and bake for ~ 10 minutes (it took~12-13 minutes for me) or just until lightly browned.

Cool and serve.

September 26, 2010 at 10:47 am 4 comments

Tandoori Platter

Tandoori-the name itself triggers the taste buds for most of the people. The combination of different aromatic spices with the raw smoked vegetables is sure to tempt even fussy eaters! These are wonderful party starters (if you have the patience) or cocktail snacks.

You can use assorted vegetables like cauliflower, potatoes, yam, fresh green peas with the shells, baby onions or even fruits like pineapple. This is the perfect season for spicy hot Tandoori parties.

My Tandoori platter today has babycorns, mushrooms and Paneer (Indian cottage cheese). I don’t have a Tandoor, so I use a shegri (chulha) – a coal fired stove. You can use the stove top with a griddle or even the oven to grill the vegetables.

 Here’s the recipe for my Tandoori platter:

10-12 Babycorns

10-12 button Mushrooms

10-12 Paneer cubes

For the Marinade:

~ ½ cup thick curd

2 tsp Tandoori Masala

1 tsp Chaat Masala

1 tsp Red chilli powder

¼ tsp turmeric

½ tsp lemon juice

4-5 mint leaves chopped finely (or coriander leaves)

~2-3 tsp oil

Salt to taste

 Whisk the Marinade ingredients together. Adjust the spices to your taste, if required.

Add the Babycorns, Paneer and Mushrooms to the curd mixture.

Mix well so that the curd mixture coats all the pieces evenly.

Keep aside for 30minutes to 1 hr.

Grill on the coal fired stove (using a mesh) or insert into skewers and grill on stove tops or grill in the oven till vegetables are browned or even a little charred (if you like the smoky flavour)

Serve hot direct from the stove top!

Note: Chopped onions sprinkled with salt and red chilli powder and green chutney are good accompaniments with the Tandoori vegetables.

December 29, 2009 at 3:50 pm 6 comments

Eat like..an Egyptian

This month I have been Globe Trotting not physically but Cuisinewise! Some days ago we were in Thailand, then this week in Orissa.

My kitchen has been witnessing a lot of experiments these days thanks to some challenging events going in the blogosphere. (I have become a slave to these  Blog -events now!)

This time I am traveling all the way to the Middle East to EgyptAll thanks to Glenna of A Fridge Full of Foods. We are in search of Ethnic Dishes’ and she has asked us ‘to make a dish from a culture, country, or ethnicity other than our own’.

So this Columbus/i on her culinary expedition has landed in Egypt the ancient, mystic land of Pharaohs and Pyramids.

Here I discovered a National favourite –‘Ful Medames’ (FulEgyptian word for beans usually fava beans, and medames meaning buried -hinting at the original cooking method, which involved burying a sealed pot of water and beans under hot coals.)

Traditionally this recipe, consists of Fava beans slow-cooked in a copper pot that have been partially or completely mashed.

This is the first time I have ventured into Egyptian cuisine or cuisine of the Middle East for that Matter.

I turned my city upside down in search of Fava Beans – no one even knows what they are! It is something like ‘Wal beans’ we get here, which also I did not get at this time of the year.I  took a printout of some photos of Fava beans so that at least I would find some canned beans in the local Malls. But I couldn’t find them. L  

I had already made up my mind to make  Ful Medames, so I settled for some Red Beans. (I also bought a can of green Lima beans in the bargain, with which I have no clue what to do..maybe I will team it up with some pasta!)

I referred mainly to this recipe and browsed through many other recipes for Ful Medames and ended up making some adjustments to suit our taste and ingredients.

I have twisted the original Ful Madames recipe due to the lack of availability of ingredients –it might not be the same as it is made on the streets of Egypt but the end result was very good

I will repost the recipe once I get hold of Fava Beans!

I made my own Whole wheat Pita Bread, which is normally eaten with Ful Medames (here again I had no choice since Pita bread is not readily available) This recipe I have borrowed from the Masterchefs-Bee and Jai of Jugalbandi . Thank you Master bakers for this wonderful recipe with Wheat flour. 

Thank you Glenna, I gained an insight into various other cuisines while searching for some really traditional breakfast recipes around the world! 

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Ful Medames with Pita Bread, eggs, onions and lemon wedges for this month’s WBB # 14 ‘Ethnic dishes with a twist’ hosted by Glenna

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Ful Medames recipe

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 ~ 2 cups Red Beans (actually Fava beans) soaked overnight

1 onion chopped

6-7 pods garlic peeled and crushed

2 tsp cumene powder roasted and crushed

7-8 peppercorns roasted and crushed

2 tsp lemon juice

2-3 tbsp Olive oil

few fresh coriander leaves chopped (you can use mint leaves if you have)

Salt to taste 

For serving:

1 onion sliced

1 egg boiled and sliced

1-2 Limes wedges

Pita Bread  

Cook the beans till they become soft . (They are actually cooked in a pan for~45-50 minutes.) I pressure cooked them for about 30 minutes. 

Sauté the garlic and chopped onion in a little oil for few seconds (this is for people who don’t like raw onion/garlic like me)  

Mash the cooked beans with the back of a wooden spatula.

Add the sautéed onion-garlic.

Add the crushed cumene seeds and crushed peppercorns.

Add the lemon juice, salt and olive oil. Mix nicely.  

Serve on a platter with sliced onion, sliced egg, lime wedges and Pita Bread 

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Note: I also added chili flakes and blanched tomatoes to a portion of the above version of Ful Medames. Chili lovers will prefer this version.

August 24, 2007 at 11:47 am 16 comments

Thai style vegetables in Red curry and Saffron Rice

In contrast to week days, Weekends I cook some elaborate meals. This weekend I made this Thai style vegetables in Red curry and Saffron Rice.

For the curryI made everything from scratch right from coconut milk.

I used the recipe for the Red Curry paste from Sanjeevkapoor. This spicy Thai style vegetables in Red Curry we had with Saffron Rice. I used lime leaves from our garden to flavour the curry .

I followed this recipe for Saffron Rice, Except that I made it in the Rice cooker and with our regular long grained white rice-no jasmine rice.

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Thai style vegetables in Red Curry recipe

For about 4-5 servings

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For the Red curry paste

redcurryingred.jpg

8 Red chillies whole

2-3 Lemon grass stalk (I have used dried sticks)

1 tsp Coriander seeds/powder

1 tsp Cumin seeds

8-9 Peppercorns

2 medium sized Onions (chopped)

4-5 cloves Garlic (chopped)

Salt to taste  

For the Vegetables in gravy

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200 gms tofu cubed

7-8 button mushrooms, thoroughly washed and sliced

6-7 Babycorns slit lengthwise

1 large Yellow capsicum julienned

~ 2 cups cabbage diced

3/4 cup thin coconut milk

~ ½ cup Mung sprouts

A handful of roasted peanuts (crushed)

1 tsp Lemon juice

4-5 lime leaves torn with hand

1 tbsp oil

Salt to taste 

To make Coconut milk

Take about ½ cup fresh , grated coconut in a blender along with ~ ½ cup lukewarm water. Blend till the coconut becomes creamy. Sieve through a fine mesh (like a cheesecloth)to get the coconut milk. Repeat this procedure with the coconut ‘flesh’ and less water one or two times more till most of the milk comes out.  

To make the Red curry

Blend all the ingredients of the Red curry paste together to a smooth paste. 

To make the Vegetables in gravy

Heat oil in a pan.

Add the mushrooms and sauté till all the water dries up.

Add the babycorns and the Mung sprouts. Add about ½ cup water. Cover and cook for 5 minutes.

Add the cabbage. Cook for few minutes more.

Then add the tofu and capsicum. Cook for few more minutes.

Add the red curry paste. Mix nicely and heat on high flame for few minutes.

Stir in lime juice and salt and mix nicely.

Add the coconut milk , simmer for 2 minutes.

Add the lime leaves and crushed peanuts.

Serve hot with Saffron Rice.

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August 13, 2007 at 4:02 pm 11 comments

Weekend Chaating-From Chaat Street

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Chaat– just the mere mention of the word makes my mouth water. You can’t walk past a ‘Chaatwala’ without sensitizing your taste buds. The last thing on your mind when you enjoy Chaat on the roadside is Hygiene or Health food-That you remember the next day! I have been a ‘Chaat’ person as long as I can remember. When I was small I would argue with my Mom as to why we can’t offer ‘Prasad’(offering to God) of Pani Puri/Bhel Puri to God? Didn’t Gods love it too? J

As I said in my last posts it getting hotter day by day here..temperature soaring to 40-41oC (not usual for us here ,that too in April) People are enjoying Chaat’s and Icecreams on the road side to beat the heat!

We had some guests yesterday; one of our family friend’s daughter is getting married. So I made some Chaat to celebrate her engagement.Once in a while you can indulge (I do this often!) in these spicy, mouthwatering chaats and since they are made at home…you need not count the plates!

Basic ingredients for chaat: 

Chaats will not be chaats without these chutneys:

1. Green Chutney : Mint-Coriander-green chilly chutney

2. Sweet sour Chutney : Dates –Tamarind chutney 

Other optional chutney

3. Red Chutney: Red chilly-Garlic chutney

These Chutneys can be stocked up in the fridge and will stay good almost for a week.This chutney is required for Sev Puri,Ragda pattice etc..

chutneys.jpg 

Other ingredients common to most of the Chaats are:

Onions –finely chopped

Tomatoes- finely chopped

Fresh coriander leaves – finely chopped

Raw green Mango –peeled and finely chopped

Potatoes boiled peeles and chopped

Lemon Juice

Sev

chaat1.jpg

Once you have these basic ingredients you can make your own permutation-combination and make chaats of your choice.

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Green chutney:

1 bunch Pudina (Mint ) leaves washed and roughly chopped

1 small bunch fresh Green coriander leaves washed and roughly chopped

5-7 Green chillies roughly chopped – you can change the proportion as per your taste

¼ tsp salt or salt as required

½ tsp lemon juice 

Grind Pudina leaves, Coriander leaves and Green chillies adding the some salt and lime juice to a smooth fine paste. Don’t add too much water. Add water as and when required. 

Dates -Tamarind (DT) Chutney:

½ cup Dates deseeded and chopped

¼ cup tamarind pieces water 

Boil Dates and tamarind in 1 cup of water for 15 minutes.Cool and blend to a smooth paste in the mixer. Some people add cumene powder,jaggery,red chilli powder etc. to this basic chutney. 

Red Chutney:

5-6 Dry Red Chillies

3-4 garlic podsPinch of salt 

Soak the red chillies in warm water for 15 minutes. Blend together the soaked red chillies and Garlic with salt to a fine paste. You have everthing ready now..what are you waiting for start ‘assemling’ the Chaats!

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Bhel Puri:

2 cups Churmura/Murmura/Puffed Rice

1 Cup Farsam mixture (Assorted savory mixture)

½ cup onion chopped

½ cup tomatoes chopped

½ cup boiled potatoes chopped

¼ cup raw green mango peeled and finely chopped

½ tsp Red chilli powder (optional)

5-6 flat Puris (The ones you use for Sev Puri)

½ tsp turmeric powder

¼ cup green chutney (Add a little water to the above chutney and make it to a watery consistency)

½ cup DT Chutney (Add a little water to the above chutney and make it to a watery consistency)

2 tsp Red Chutney

Pinch of salt 

For garnishing:

Chopped fresh Coriander leaves

Thin yellow Nylon Sev

1 flat Puri

bhel.jpg 

For the Churmura:

Take a wok or a deep pan. Heat a tsp of oil. Add the turmeric and then the Churmura. Mix properly so that the turmeric coats the Churmura nicely. Cool and store in an airtight container. This is my son’s favourite munching snack! This can be made in bulk and stored so that you can use it whenever you want. 

Mix the Churmura along with the Onions,tomatoes,potatoes,mango pieces, in a big vessel. Add the Red chilly powder if you want your Bhel to be really spicy. Crush the puris with your hand and add to the mixture. Add the green chutney , DT Chutney, Red Chutney(optional) and mix nicely. Adjust the salt if required. Once you mix all the ingredients immediately add to the serving plate. Garnish with Chopped coriander leaves and Sev. Serve immediately. Use the Flat Puri as a spoon! It tastes much better! Bhel actually means ‘a mixture’ so you can use your imagination and mix any other ingredient you want. I sometimes also add boiled sprouted green moong beans and Cucumber to the Bhel.

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Sev Puri: 

This needs some patience since you need to assemble all the ingredients on each Puri.

sevpur2.jpg

For 6 puris (that is one plate)

1small Onion chopped

1small Tomatoe chopped

1Potatoes boiled and chopped

Green chutney (use a thick paste of the chutney’s so that they don’t run out of the puri)

DT Chutney

Chaat Masala or Pani Puri masala

Red Chutney

Pinch of salt  So keep as many Flat Puris as you want in a plate (preferably the serving plate0 . Now on each puri place few pieces boiled mashed potato. Top it with chopped onion pieces , chopped tomatoes. Add a spoonful of Green Chutney, then a spoonful of DT chutney and ½ a spoon of Red Chutney. Sprinkle a pinch of salt and a pinch of Chaat Masala or Pani puri masala (optional)Generously add the chopped coriander leaves and Sev. Serve these crisp, mouthwatering puris immediately.You will be surprised how fast the Sev Puris perish considering the amount of time you have taken to assemble them!

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Pani Puri:  

As the name suggests these are Puris filled with ‘Pani’ (water). These are also called as ‘Gol Gappas’ in
North India.This beats all the Chaats when it comes to my favourite Chaat! And it does not need many ingredients.You get special round hollow puffed puris specially to make Pani Puri.
 

  panipuri1.jpg 12-15 Pani Puris

1 cup Green chutney (The consistency should be watery for both the chutneys since the Puris are to be dipped in it)

1 cup DT Chutney

¼ cup boiled sprouted green moong beans

¼ cup potato boiled mashed

1 tsp chaat masala 3-4 tsp Panu Puri masala  Add the Pani Puri masala to the watery Green ChutneyKeep the Puris in a Plate. Serve the chutneys, moong sprouts in wide mouthed bowls. Add the chaat masala to the potato and keep it in another bowl alongside the chutneys. 

To eat: Make a small hole in the centre of each puri with the nail of your thumb. These puris are  quite delicate so be careful while breaking them-you want the whole puri intact except a small hole. Add the ¼  spoon moong beans , ¼  spoon mashed potato to all the Puris. Now you get rewarded for your patience. Without thinking twice dip the first puri in the Green chutney(remember it is spicy) fill the puri as much as you want, then proceed to the DT chutney fill the puri and put it straight in your mouth-full puri. Repeat for other puris.

Enjoy the spicy mouthwatering Pani Puris!Bliss personified!

panipuri2.jpg 

April 8, 2007 at 4:12 pm 10 comments

Batatyacha Kees (Spicy grated Potato)

I am back after a short refreshing weekend trip to Pune – a much needed break from our hectic schedules.

I have just realized that February is already over (only 28 days !) and March 1 is already here and that’s the date for JFI –Potato hosted by Vaishali. I have been trying my best to participate in JFI (I have missed a few) and I didn’t want to miss this since it includes one of my most favourite vegetables. 

Potato (called Batata in Marathi) is a versatile and a very handy vegetable. It teams up well with most of the veggies or snacks. 

Today I have made Batatyacha Kees (Spicy grated Potato)-usually made during fasts here in Maharashtra. This is a traditional snack –traditional in the sense that even my grandmother used to make it J

Grated Potatoes are tossed with green chilies and crushed roasted peanuts to make a lip smacking and very filling snack-my entry for JFI – Potato hosted by apli Vaishali J 

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For Batatyacha Kees you need:4 servings

4 Potatoes washed and peeled

3 tbsp coarsely ground (even crushed will do) roasted peanuts

5-6 green chilies chopped

½ tsp cumene seeds

2 tsp ghee (Ghee lends a delectable flavour to this recipe you may optionally use oil)

Salt as per taste 

kees2.jpg

                                Grated potatoes

For garnishing

Lemon juice / chopped green coriander leaves /scrapped fresh coconut-your choice 

Grate the potatoes (this is called as ‘Kees’ in marathi and hence the name ‘Batatyacha Kees’) directly in salt water so that they don’t oxidize and turn red. Meanwhile heat ghee in a pan, add the cumene seeds, green chilies and the roasted crushed peanuts. Fry for ½ a minute. Drain water from the grated potatoes (remove all the water so that the potatoes don’t become too mushy after they are cooked) and add them to the pan. Mix nicely cover and cook till potatoes are soft ,stirring ocassionally so that the potatoes do not stick at the bottom of the pan. Remove lid ,add salt and cook for few more minutes till the most of the moisture is removed from the potatoes.

Remove from heat. Garnish with lemon juice, chopped coriander or grated/scraped fresh coconut and serve with fresh plain curd/yoghurt.

I have garnished with only lemon juice since I wanted to savor the ‘Potato’ taste of this spicy dish.

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You can also make this dish using Sweet Potato.

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And now for some laughter to digest the Batatyacha Kees: 

“What do you say to an angry 300-pound baked potato?
Anything, just butter him up.”
J  

more potato jokes here

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March 1, 2007 at 11:50 am 12 comments

Spice it up 2

Sequel’s are in fashion in Bollywood and I don’t want to be left behind especially since most of the recent sequel’s have been hits!

This is a sequel to the Red Chili Chutney (Spice it up 1) Red Chili Thecha (Spice it up 2)

The Protagonist is the same- Fiery Hot Red Chili Pepper, the treatment is a bit different and the leading lady J has changed!From the mildly flavoured,sweet Onion now it’s the strong flavoured and pungent Garlic.And since it is Garlic, I have roasted it before making the Thecha!

So here’s one more recipe Red Chili Thecha to spice up the Valentine’s Day!

redchutney2.jpg

3 Red Chili Peppers washed and stems removed

3-4 bulbs small fresh garlic bulbs (I have used fresh green garlic as shown in the photo alternatively you can use 5-6 garlic cloves

2 tsp lemon juice

Salt as per taste 

For the Tadka:

1tsp oil

½ tsp Mustard seeds 

Roast the Chili peppers directly on a low Flame.(Pierce a fork in each Pepper and Roast it.) Similarly Roast the Garlic bulbs.If you don’t have the patience to roast each Pepper and garlic bulb chop the peppers and garlic bulbs and roast them in a pan with 1 tsp oil.Cool the peppers and garlic.Pound together the Red pepper and garlic to a coarse paste adding salt as required using a mortar and pestle. You can also coarsely grind it in a mixer. I prefer the taste using Mortar and pestle.Remove the Thecha in a bowl and add lemon juice. Mix properly and add the Tadka. (Heat oil in a pan and add the mustard seeds)

Mix well and serve with Bhakri or Paratha or Roti. This Thecha can stay upto 1 month if refrigerated but then who wants to keep it for a month! J

February 11, 2007 at 10:41 am 2 comments

Bhogichi Bhaji (mixed veg curry specially made for Bhogi)

Kites of different shapes ,sizes and colours dot the sky as the sun commences its journey towards the Northern Hemisphere (onset of Uttarayan).The harvest festival-Makar Sankranti/Pongal/Lohri was celebrated (is still being celebrated) in most parts of India with all the traditional festivities and feasts.

Last Saturday was Bhogi-the first day of Makar Sankrant. Traditionally Maharashtrians prepare a mixed vegetable curry with the vegetables that are available in this sesason –to counter the cold winter.This recipe has been passed on from my grandmother to my mom and from my mom to me. Many of these recipes will serve as a link between me and my grandmother, whom I recently lost. I have learnt many such traditional recipes from her -the legacy she has left behind for me amongst other things.

Here’s a traditional Bhogichi Bhaji recipe dedicated to my dearest granny. 

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3 carrots peeled and diced

2 big potatoes peeled and diced

3-4 medium sized brinjals diced

½ cup fresh green chana/gram /Harbara (removed from the pods) or optionally fresh green peas

You can add any fresh vegetables available

1-1 ½ tsp green chilli paste (or crushed)

2 tsp roasted groundnut powder

2 tsp roasted sesame powder (roast the sesame and then powder)

Chopped fresh green coriander for garnishing

1 tsp lemon juice (optional)

½ tsp cumene seeds

½ tsp mustard seeds

¼ tsp turmeric powder

salt as per taste

2 tsp oil 

Heat oil in a pan.Do the tadka(cumene seeds,mustard seeds,turmeric powder).Add the green chilli paste. Add the veggies –potatoes,carrots, Harbara/Peas first. Add little salt and cook covered for a few minutes.Then add the brinjals and again cook covered till the veggies are soft (not mushy just soft). Add little water if required.Once the veggies are done add the sesame powder, groundnut powder mix nicely and cook uncovered for 1-2 minutes.

Garnish with fresh coriander leaves and lemon juice.Serve hot.

Traditionally this is served with Bajra –Sesame Bhakri. It tastes good with hot rotis too.

bhogi.jpg 

We sometimes add  ber or bor (Indian Jujube) the small sweet and sour variety to the curry after the vegetables have been cooked, stalks removed and washed thoroughly.I did not add since my little one would not remove the Ber seeds and eat! But it adding ber gives a special taste to the recipe. 

Happy Makar Sankranti/Pongal to all of you.

As they say here ‘Til Gul Ghya ani Goad Goad bola!’(Take Tilgul and speak sweetly-literal meaning)

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   Tilgul (Seasme snaps,Seasme ladoos,sugar halwa)

Related recipes:Sakkar Pongal 

January 17, 2007 at 11:55 am 6 comments


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