Refried Beans and Mushroom Tostada

These Re-fried beans and Mushroom Tostadas are a perfect representation of the vibrant Mexican food -a riot of flavours, textures and colours.

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 17^th 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: 16^th October 2010, winner will be chosen on 17^th 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

                                      

Friday Monsoon Magic -Dabeli

Incessant rains and frequent powercuts have kept me off blogging for the past week. Getting to work and back seemed like a big ordeal when rain Gods decided to visit us for 3-4 days continuously. The only positive aspect was the lovely rainy weather (which makes you creep under a blanket with a book in hand, music and some thing to nibble) encouraged me to try some spicy hot recipes.

Today, for my Friday -Monsoon Magic series I have a recipe for Kutchi Dabeli or Double Roti. As the name suggests this recipe finds its origin in the Kutch region of Gujrat. But this has become a very popular street food here. You will find ‘Dabeli centres’ (carts) selling them on almost every street corner. The key flavor for Dabeli comes from its Masala-Dabeli Masala. I used the Masala, which one of my Kutchi friend has gifted me and which I use so carefully as if it were made of gold- its that precious.:) Dabeli Masala is readily available in most of the stores.

__________________________________________________________                                                            Dabeli recipe

For 4 Dabelis

_____________________________________________________ 

4 Pavs or bread Buns

2 tsp Butter (optional) 

For the filling:

2 large Potatoes, boiled & mashed

1 tbsp Dabeli Masala

½ cup Tamarind Chutney

½ tsp Sugar

Salt to taste

2-3 tsp oil 

For Garnishing:

½ cup Masala peanuts (Roasted peanuts sautéed with red chilli powder and salt)

½ cup pomegranate seeds

4-5 tsps red chili garlic chutney

2 medium sized onions, finely chopped

1 cup Nylon sev

Fresh Coriander leaves 

For the filling:

Heat oil in a pan. Add the mashed potatoes, about ½ cup water and salt.

Mix nicely and then add the Dabeli Masala. Mix nicely and let it boil.

Add the sugar and ½ of the tamarind chutney. Cook till the consistency of the mixture is thick or till the moisture is absorbed.

Remove this in a flat plate and spread it evenly.

Spread the Masala peanuts, Pomegranate seeds (you can also add half cut grapes or tuti fruity in addition to the pomegranate seeds), chopped onion, Sev and fresh coriander leaves layer by layer on the potato mixture.   

For the Pav / Bun

Cut the Pav horizontally without cutting through. Apply butter on both sides (optional) and lightly toast on a skillet/tava, pressing with a flat spoon. 

Assembling the Dabeli

Spread Red chilli garlic chutney between the two halves of the Pav. Then spread the Tamarind chutney. Evenly spread the Potato mixture. Garnish with some more Sev and Masala peanuts. 

Toast on the skillet for 1-2 minutes. Serve Hot.