THE RECIPE LARDER

Cheesy paprika beans – by Rekha

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Cheesy paprika beans - by Rekha
Print Recipe
A quick easy and super tasty recipe by Rekha, one if my favourite cooks in this whole wide world. Best part about this recipe is that it can be used as a dip or a main.
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Cheesy paprika beans - by Rekha
Print Recipe
A quick easy and super tasty recipe by Rekha, one if my favourite cooks in this whole wide world. Best part about this recipe is that it can be used as a dip or a main.
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Ingredients
Servings: pax
Instructions
  1. Char the corn, pepper and jalapeno.
  2. Take the corn kernels off.
  3. Chop the charred peppers and jalapeno and keep aside.
  4. Skin and finely chop the tomaotes.
  5. In a pan, add the oil. When hot add the onions and saute for a bit till onions are translucent
  6. Then add the ginger garlic paste and saute till a bit brown.
  7. Add the chopped green chillies and saute again.
  8. Now add the chilli paste and saute once for for appx 2 minutes.
  9. Add the skinned tomatoes, and saute till it becomes a bit pulpy and mashed. Add water and let it cook till completely mush. Add the salt.
  10. Add the charred and chopped peppers and the jalapeno and saute for a bit.
  11. Now add the corn and mix well.
  12. Then add the cheese and stir till it melts completely and incorporates with the other ingredients.
  13. Add the olives stir and turn off the fire.
  14. Add the beans and mix and incorporate everything together.
  15. This can be served on toast, on cream cracker or salted biscuits, on sourdough etc. Can be served as a starter or a main dish.
Recipe Notes

 

My mami (Rekha) is my backbone and my best friend. All that I have learnt in cooking and about cooking is from her. She has this fabulous gift – she opens her pantry cupboard, randomly pulls out ingredients and makes the most amazing dish you could never have thought of. Some ingredients you would not even imagine cohabiting well together. And the best part is that all these dishes are simple, and can be made really quickly. What I find most amazing is that she rarely ever repeats any dish!

For this post, I asked her to come up with one of her creations. We were in Mahabaleshwar, with odds and ends and luckily I had all the things she wanted for this dish. I tried it and it was as usual flawless.

 

At this point, when things are going all over the place, I really want to express my gratitude for having her in my life. We have had such wild, hilarious and at times intense moments together. Life has been very good because she existed in it. Her laughter is so infectious, her dancing so enjoyable and she sparkles wherever she goes.

I love you mami, and may we do more wild things together soon!

 

About the recipe :

Char the corn and peppers very lightly. We don’t want black stuff coming onto the dish. The purpose of charring is to draw out the juices and not burn it. Once charred, scrape off the few black skins that have burnt completely.

Olives gave an excellent tang to the dish. If you don’t have sliced olives, just pit the ones you have and slice them. Add them last like I have shown in the recipe. It does not cook and leaves the slight sour and crisp taste at every bite.

Skinning the tomatoes is a must. It mashes super well into the mix and leaves behind no fiber. It looks better also, than pieces of skin floating around in a otherwise neat looking, colourful dish.

Jalapeno is optional if you don’t like heat. But do not reduce quantities of any other ingredients.

It can act as a main dish, just serve with toast. Or serve it on cream cracker biscuits or on sourdough. Garnish with some chilly flakes and I would also recommend a hint of finely chopped chives.

Any cheese which melts and does not clump is good. I used normal Britannia cheese mixed with a little left over Britannia Cheeza (pizza cheese mix).

 

The Trick: in this recipe is that, each time you add an ingredient, sauté it for a bit. Take your time, the flavours just swell up and burst.

I hope you like this recipe. Do tag us on our insta page. #therecipelarder

PS: the dish in the video and pictures were made on two different days. Same recipe - different cheese.

Cheers!

YOUTUBE LINK to recipe :   https://youtu.be/uXKI5UPpY-s

 

 

Recipe Video here:

 

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Soong Dal

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It’s that time of the year when Mahabaleshwar beckons, with its myriad sunsets, fresh fragrant strawberries and over powering array of flowers. We had ourselves farm fresh and organic vegetables just off the farm.

 

Since we do not use fertilisers or pesticides of any kind, we pluck off cherry tomatoes and radish straight from the Canadian pharmacy plants and merrily munch it on the go!

fresh off the farm.

For a day and a half, we were just mom and son! We ate, drank and had some crazy conversations.

We both wanted something a bit healthy for our brain doping lunch, and anyways friends who love this dish have been asking for the recipe. So we decided to make it and blog it.

This is a super healthy snack.  I sometimes have it as the lonesome dish for dinner too. It’s super filling, high in protein and very very healthy. It does not sit in your tummy, but leaves you feeling full and satiated. The tangy, spicy flavour makes it soooo very edible and tasty.

I optionally also add finely chopped raw mango (kairi) to it and reduce the lemon a wee bit. You can play around with it as you like. Reduce the spice, increase it (yaay!), add onions, take off the coconut, add a dash of green chutney!!! Just go for it. Not much can destroy this dish!

Add to it a dhokla mix, or to some other chaat item. Serve it mixed with broken idli and podi chutney. Let your creativity flow and do tell me also how you played with it!

Soong dal goes amazingly well with drinks. But serve it chilled. Like – absolutely and totally chilled. If you think of heating it – u might as well eat dal. So DO NOT HEAT this dish!!

Have fun! Cheers!

 

PS: Here is the video shoot we did for the Soong Dal. It’s very basic and rustic, as is the kitchen in our farm.


Soong Dal
Print Recipe
A healthy and tasty snack. Super with drinks.
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Soong Dal
Print Recipe
A healthy and tasty snack. Super with drinks.
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Ingredients
Servings: pax
Instructions
  1. Wash and soak the yellow moong dal for 4 hours.
  2. Drain the water, rinse the dal and keep on a draining sieve for appx 20 minutes, so that no water is left.
  3. Once the water has drained, get the tadka ready. Keep the moong dal in a mixing bowl.
  4. In a tadka pan, add the oil.
  5. When hot, add the mustard seeds.
  6. When spluttering, add the hing and finally the curry leaves.
  7. All the curry leaves should splatter, so mix it with a spoon once, while still on the fire.
  8. Take off the fire and put it on the moong dal.
  9. Now add the salt, chopped corriander, coconut and green chillies (and optionally the raw mango)
  10. Lastly squeeze in the lemon juice.
  11. Mix well.
  12. Serve completely chilled.
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Melted Caprese Salad

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melted caprese salad

You have all the right to give me a few kicks on the backside. Talking off which, I promise you, the lack of communique and posts were nothing to do with me lying on my backside. I have been travelling non-stop and in a good way. Went visited the son in San Diego, and then the daughter in San Jose.

Immediately after that, there was a quick trip to Delhi, Bangalore, Chikmanglur, UK and Scotland – so you tell me, other than amassing a repertoire of good food recipes to develop, where would I have found the time to write a post? HUH?

I sent the husband to Food Hall (our best gourmet store in Bombay), for a spot of food shopping. Foodie that he is, he went quite unhinged and brought me back so much food, that when I think of it even now, I break out into a sweat!

melted caprese salad

Within this shopping frenzy, he got back fresh Buffalo Mozzarella Cheese. Since it was staring at me from the fridge shelf for more than two days, I wanted to make something with it. Frankly, I was quite done and dusted with the typical Caprese Salad. Using the same ingredients, we went about trying something completely new. I first considered topping it with mango salsa, but it sounded so bleh! And – the son made such a face, I immediately gave up the idea. So while standing and staring at the Mozzarella for more than 5 minutes, I came up with this concept.

melted caprese salad

One can call it a Baked Caprese Salad, but somehow the word “melted” made it sound a bit exotic and intriguing.

You will need a cast iron skillet. Mine was too deep, so I used my sizzler plate instead.

I sliced tomatoes and onions and sautéd them in a non-stick pan with good old olive oil. Then transferred them to the sizzler plate. Then –  added the mozzarella and popped it into a hot oven. The Mozzarella melted overwhelmingly, and Voila I had a brand new dish in my hands.

melted caprese salad

I could have set the sizzler plate on top of the stove and roasted the tomatoes and onions directly on it, but I found it easier and cleaner to use the non-stick and then transfer the contents.

I wanted to use basil leaves and/or pesto, but again not the same typical recipe. Instead, I made Basil oil.

Melted Caprese Salad, is different, outlandish and out of the box. But hey! It’s tasty, wholesome and the best thing is it’s not boring. Enjoy it as a starter, or even as a heavy serving of side dish. I served it with thin slices of toasted baguettes drizzled with aged extra virgin olive oil. Melted Caprese Salad is garnished with pickled green peppers, but I think even capers would add an additional piquant flavour.

melted Caprese salad

ENJOY!!

 

Melted Caprese Salad
Print Recipe
A new take on the old Caprese Salad.
Servings Prep Time
4 Pax 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Servings Prep Time
4 Pax 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Melted Caprese Salad
Print Recipe
A new take on the old Caprese Salad.
Servings Prep Time
4 Pax 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Servings Prep Time
4 Pax 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Ingredients
Caprese Salad
For the Basil Oil
Servings: Pax
Instructions
For the Basil Oli
  1. Crush and grind the Basil leaves in a mortar pestle.
  2. Taking a clean muslin cloth, put all the ingredients of the ground basil leaves (juice and crushed leaves) into the cloth and twist the tops to make a small pouch.
  3. Using clean hands, squeeze out all the juice into a container.
  4. Discard the leaves
  5. Transfer the juice into olive oil
  6. Keep aside. If you can make this a day or so in advance its even better, as all the flavours will seep into the oil, making the taste more enhanced.
For the Caprese Salad
  1. Pre heat oven to 200 Deg C.
  2. Set the non stick on medium heat.
  3. Pour the olive oil and let it heat, but not smoke and burn.
  4. Add the onions and garlic. Add half the salt and Italian seasoning.
  5. Sauté for not more than a minute - or till the onions starts looking a bit wilted. Remember its going to cook again inside a oven.
  6. Transfer the onions and garlic, on the sizzler plate, scraping as much of the seasoning with it, as possible.
  7. Arrange the onions next to each other and the garlic should be scattered all around.
  8. Add the tomatoes to the non stick along with the balance half of the salt and Italian seasoning.
  9. Do not over cook. When the tomatoes sizzle,immediately take off the fire and transfer the tomatoes on the sizzler plate. Arrange them on top of the onions.
  10. Arrange the slices of Mozzarella rounds on the onions and tomatoes.
  11. Pop them into the oven, keeping the sizzler plate on the top part of the oven.
  12. Heat till the Mozzarella melts and bubble. Do not over bake, else tomato will reduce to mush.
  13. Garnish with green peppers / capers, basil leaves, basil oil and chilli flakes.
  14. Serve immediately with thinly toasted baguettes, drizzled with extra virgin olive oil.
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Palak Kebab

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Palak Kebab

Another shout out from my daughter, for this recipe. I had made it for their friends when they were here and it was polished off in no time.

Well, many a good news hovering around me. The daughter got into Yale, my cooking classes have taken off and this darned blog has got fixed. There were some major issues, so all those of you who tried to come back for your favourite recipes and found gibberish in the ingredient section, my apologies. My very profound and heartfelt apologies. It could have got fixed earlier, but as usual, I was travelling.

I was in Mahabaleshwar, a small quaint hill station a few hours from Bombay. I have a home and a farm there, so this time the 12 days I stayed there, I ate off the farm, played with the new pup and chilled with my best friend Nishi.

We cooked, ate and drank!

We would wake up in the mornings, sit in the sun, (it was cold there!), and sip our tea and coffee. Then after a leisurely breakfast, we would put face packs (moisturising ones – like I said it was Brrrrr!) and jabber away for an hour or so. By the time the watch thought of turning both its hands to 12 – we would be sitting with our afternoon drinks – again yakking away to our hearts’ content. It was the most idyllic holiday one can have.

I plucked fresh Spinach, from the field and made this ultra easy and very delicious recipe. It needs very little preparation time. I have cooked it on a non-stick, with very little oil, but if you have a large party you can easily fry it in oil. I did it for the kid’s 21st birthday party and it vanished into mouths as soon as freshly fried plates were put in front of them.

cocktail snacks

I have also made a video, for a quick look-see. The first video I made was not “good enough” and my niece and son insisted I work a little harder and produce a better one. Well, they are not all that happy with this one either, but I lack patience so there is for all to view.

Unfortunately, I am not able to load the video here because of (temporary – I will fix it asap) data restrictions. But here is the Facebook URL

FACEBOOK URL FOR VIDEO OF PALAK KEBAB

and there is the google drive URL.

CLICK HERE FOR GOOGLE DRIVE LINK

I hope you will see the video and try the recipe. It makes for great cocktail snacks, lunch box sides, or sides.

Promise to get back with a recipe soon. I’ve been tardy!

 

 

Palak Kebab
Print Recipe
Quick and easy, with minimum fuss and preparation. Great as cocktail snacks.
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Palak Kebab
Print Recipe
Quick and easy, with minimum fuss and preparation. Great as cocktail snacks.
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Ingredients
Garnish
Servings: Pax
Instructions
  1. Soak the dal for 30 minutes.
  2. In a mortar and pestle, pound together the chilles, garlic and ginger.
  3. Wash and chop the spinach into very fine strands.
  4. Bring water to a boil, and boil the Spinach for a 2 / 3 minutes.
  5. Wash and grind the soaked dal into paste with as little water as possible. Preferably no water.
  6. In a non stick skillet, add a appx 1 Tbspn oil.
  7. Add the ginger, chilly and garlic paste. Fry till it is brown.
  8. Add the onions, and fry till brown.
  9. Now add the Dal paste, and again fry till it forms lumps and all the water has evaporated.
  10. Now add the spinach and mix and cook till incorporated.
  11. Add the cottage cheese/ ricotta cheese. Break it and sprinkle it all around for a better mix.
  12. Mix till incorprated.
  13. Add the cashews, garam masala and salt.
  14. Mix well and take off the fire on a plate to cool.
  15. Oil your hands and make small rounds, appx the size of a small lemon.
  16. Flatten it. Repeat with the entire mix.
  17. In a skillet add appx 1 Tbspn oil and cook the kebabs, pressing it and turning it till it browns on both the sides.
  18. You can also fry these kebabs in oil.
  19. Serve hot, sprinkled with chaat masala and garnished with onions. Serve with a corriander chutney.
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Aamba Haldi on Goat’s Cheese toast.

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amba haldi

amba haldi

This is something my grandmother used to have on her table, every winter – with big chunks of garlic and green chillies. This tart, sour mix tastes absolutely amazing with Indian meals. Try it with khichadi, roti, rice and dal, anything.

I made something completely off beat with it though. This is how it happened – I had guests coming over for dinner, I had fresh goat’s cheese on hand, and I love goat’s cheese, – And – I was bored of serving the same old goat’s cheese with the quintessential caramelised onions, or roasted veggies. So I looked in the fridge and saw my freshly made amba haldi.

I ran the tastes of both goat’s cheese and amba haldi in my mind, and thought it was worth taking the risk. I served it with great trepidation and waited with baited breath for feed back (no I had no time to taste it before serving it! – in any case I had already liked the pairing in my head!)

amba haldi on goat's cheese toast

amba haldi on goat’s cheese toast

Everyone liked it. They loved the taste. And thank God, because it was very offbeat and very risky to serve something so bizarre!

Amba Haldi, is basically fresh white turmeric or mango turmeric. This is the yellow slices you see. The orange one is new turmeric. Ordinarily these two go together in this very traditional Indian pickle, optionally along with garlic and green chillies. It’s available in the onset of winter, and makes for a good healthy pickle which also works to build your immunity.

amba haldi with garlic and green chillies, in lemon juice

amba haldi with garlic and green chillies, in lemon juice

Amba haldi, tastes sour and tart. A lot like raw mango; even without the lemon juice decoction. Turmeric – well most of us have turmeric as a spice in our food. It really has no taste, but the raw turmeric does. It has an odd piquant taste, not very strong. Not something you need to get used to like truffles. It’s just a very different taste. I cannot liken it to any other flavour I have had.

Scrape the skin with a sharp knife, as the peeler will take away too much of the flesh. The skin is so thin and new that scraping with a  sharp knife is good enough. Be careful as the turmeric will colour your hands yellow. It needs a load of lemon juice. Adding garlic and chillies is completely your call, as is adding salt. We Indians, any case eat a lot of salt in our diet, so I skipped it in my amba haldi pickle.

amba haldi on goat's cheese toast 5

pile on the amba haldi as per your taste

pile on the amba haldi as per your taste

It hits the market as soon as the weather starts getting pleasant and the skin feels a bit dry! Also, try and get the fresh green peppers. I will give you the recipe for that real soon.

Enjoy and do send me feedback about this very off the beaten track combination.

 

Aamba Haldi on Goat's Cheese toast.
Print Recipe
Sour, tart amba haldi with soothing goats cheese.
Servings
4 -6 people
Servings
4 -6 people
Aamba Haldi on Goat's Cheese toast.
Print Recipe
Sour, tart amba haldi with soothing goats cheese.
Servings
4 -6 people
Servings
4 -6 people
Ingredients
amba haldi
goats cheese toast with amba haldi
other stuff
Servings: people
Instructions
  1. Scrape the amba haldi and fresh turmeric and dip in cold water to clean remnants of peels
  2. Slice into long thin slices (juliennes)
  3. Put the juliennes and the optional green chillies, garlic, salt in the glass jar.
  4. Top with lemon juice
  5. Keep in sun for 2 days (optional). You can also just leave it outside at room tempreture
  6. Use after two days.
  7. Can be served as a pickle with meals. Referigerate.
For the goat's cheese toast
  1. Slightly toast the baguette slices
  2. Add a good thick layer of goat's cheese (appx 2 tbspn) and spread it.
  3. Add juliennes of amba haldi on it. Do this just before serving, as the goat's cheese will get stained yellow. Add as many juliennes as you would like.
  4. Some people will not be able to have too many at a go, while some might like a load of it. You could leave it for your guest to add at their discretion. Though I wouldn't do that. Forcing them to try atleast a slice, with a few pieces would be ideal.
  5. You could leave some of the amba haldi in a bowl for people to add more if they so desire.
Recipe Notes

To keep your amba haldi fresh and uncomtaminated till it's over, always use a fresh clean and dry spoon to take it out of the jar. If you need to take out some more after the first round, use another spoon. We normally keep our spoons on the counter, where it either mixes with something else, or gets contaminated via the surrounding air and its bacteria.

Remember - each time a new spoon. And don't leave the spoon inside the jar.

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Beer Battered Onion Rings

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First and foremost let me be fiercely profuse in my apologies for just disappearing. I spent 3 weeks running around Europe having a mad time. First two weeks with my girlfriends in Ireland, and then with the husband and another couple in Germany. It was a sabbatical of enormous proportions.

The super special girls' trip.

The super special girls’ trip.

Our farm in Mahabaleshwar is well on its way to being planted. The rains were particularly vicious this year. We lost many trees and shrubs. But well, that’s the ebb and flow of life, and we are looking forward to some organic, homegrown fruits and vegetables.

I had my best friend over in Mahabaleshwar, and we kindled up the wood-fired oven and made ourselves some pizza. I make the dough using fresh yeast. When it is nice and plumply risen, I roll out small rounds and give it an initial dance into the fire. Once it’s mildly pre-cooked, I add the pizza sauce, cheese and toppings and send it for another jig. As a result, I get thin – and I mean ultra thin pizzas, with a crunchy crisp bite.

Nishi and me.

Nishi and me.

This time around, the wood was still wet from the rains. The fire would not catch, the hearth would not heat and the pizzas would just not pre-cook. After a few exasperated tries (the dough was rising, and would have spoilt) I picked up the rolled out pizza dough and flipped it straight into the flames.

I heard a collective gasp from my helpers. One started dancing on his feet, saying “ It will burn, it will burn”. I just grinned and took a tong and flipped it over to let it cook the other side. All this took just a few seconds. And out came the most fantastic precooked pizza. It had blown up like a pita bread, but the results were sooooo good. Crunchy, with oozing melting cheese which stuck to our palates and teeth.

beer battered onion rings

beer battered onion rings

What I am trying to say here is cooking is an art – agreed, but it is also instinct. When I give cooking classes, I always tell my students, don’t think too much. If you want to substitute an ingredient with another do it. If you want to increase the heat do it. There is no right or wrong in cooking. Some person somewhere must have had jam with goat’s cheese and then started the trend of serving preserves with cheese. To my taste buds – nothing tastes better!

beer battered onion rings with a sprinkling of chaat masala

beer battered onion rings with a sprinkling of chaat masala

Enjoy the beer battered onion rings. These are my favourite fried snack, and my kids love them.

Darned easy to make. Just a little planning, as the onions have to marinate at least for two hours before they can be fried.

I make a quick fix, cheat sauce with these onion rings. They taste way better than, some store-bought sauce (though mine is a mix of store bought sauces :P) The fried ring, with the tart hot sauce gives it an amazing balance. Of course, you can substitute it with any other sauce of your choice. But do give my recipe a fair chance too.

beer battered onion rings and a chilled beer

beer battered onion rings and a chilled beer

Baking powder is a crucial ingredient in this recipe, so don’t try to substitute or do away with it. It is what gives the onion rings the crisp and crunchy texture when mixed with a beer in the batter.

My friend and me feasted on them, in Mahabaleshwar. Hope you like them too – PS: they go really well with chilled beer!!!

 

Beer Battered Onion Rings
Print Recipe
My favourite snack, darned easy to make. It will be an instant hit amongst your friends.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Beer Battered Onion Rings
Print Recipe
My favourite snack, darned easy to make. It will be an instant hit amongst your friends.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Ingredients
For the onion rings
For the batter
other stuff
Quick Cheat Sauce
Servings: people
Instructions
To make the marinade
  1. Mix all the ingredients of the marinade in a vessel.
  2. Pull out all the rings of onions from the diced rounds. Each onion should be separated. The ring should be whole, without any cuts.
  3. Submerge the rings into the beer marinade and refrigerate for minimum 2 hours, and a maximum of 4 hours.
To make the batter
  1. Add all ingredients of the batter in a bowl
  2. The batter should be thick and should fall with a plop when dropped from a spoon.
  3. Give the batter a good mix with a whisk. It should have no lumps.
  4. Make this batter just before you need to fry the onion rings.
For frying the rings
  1. Pour oil into the non stick and heat well on slow to medium flame. It should not start smoking. If it does, let it cool down before popping in the onion rings.
  2. Wipe each ring, using a kitchen towel or a good quality paper napkin. Each ring should be completely dry.
  3. Dip one ring at a time, into the batter. Give it a quick flick to take off extra batter.
  4. Drop the ring into the hot oil.
  5. Work quickly and put in as many onions as you can, till the pan fills up.
  6. After appx 30 seconds (or when the batter looks well fried) turn the rings, using the tong, so that the other side can fry.
  7. Pick out the fried rings with the tong and place on a paper napkin to drain off excess oil. You can press it down slightly (not too hard) with another towel to drain off more oil.
  8. Sprinkle some chaat masala and serve hot, with the cheat sauce.
For the sauce
  1. Add all ingredients together and mix well.
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Kachcha Sambhar (raw sambhar)

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kachcha sambhar

I was all set to meet the husband for a romantic lunch, but Bangalore being crowded, overpopulated, Bangalore, the traffic was such that it was either the lunch or the airport. And that airport had a plane parked which was going to take us to Goa! So really there was no dispute, the airport on time – it was.

 

I surprised our caretaker with a lunch request. She wasn’t prepared to make anything since I had announced gleefully about my romantic plans. So she hemmed and hawed, wondering what to make. (And I was feeling fussy about food that day!) Her husband (I have mentioned him before in my blogs. He is a complete foodie- for which I am eternally grateful!) Well her husband suggested “Kachcha Sambhar” in his typical local accent. It took him three repeats of the word before I realised that is what he actually meant. Raw Sambhar.

I have learnt to experiment and sometimes leave the suggestions to the experts. AND I WAS NOT DISAPPOINTED. In fact, I was in food paradise. Every spoonful going in was ambrosia. Now I love garlic, and I love spice, and the most fun part was it has not one drop of oil!! Perfect right??

We did take off to Goa, and we had an amazing time, caught up in that leftover romance and all that! 😛 But I raved and raved about the Kachcha Sambhar, and he finally told me to use other methods to turn him on!! ( 😛 we are a foodie family!!)

Here is the recipe — the tomatoes have to be burnt — burnt black on a high flame. Wait for it to cool, and skim the skin off. Please do wait for it to cool — this way the skin comes off and does not leave small pieces of black burnt skin behind. We don’t want any black stuff in the sambhar. Same goes for the green chilly.

This is a very spicy dish. Deseeding the chilly reduces the spice. If you want it less spicy, reduce the quantity of the chilly, but don’t delete it completely. That would be a SIN! and Karma will pay you back!!

Tastes absolutely amazing with rice and a bland veggie. I love it with chilla. You make your own combinations and message me.

I was on the floor worshipping this dish! Hope you like it too!

Ciao!!

 

 

 

 

 

Kachcha Sambhar (raw sambhar)
Print Recipe
Quick, elegant and earth shatteringly tasty!
Servings Prep Time
4 people 5 minutes
Passive Time
5 minutes
Servings Prep Time
4 people 5 minutes
Passive Time
5 minutes
Kachcha Sambhar (raw sambhar)
Print Recipe
Quick, elegant and earth shatteringly tasty!
Servings Prep Time
4 people 5 minutes
Passive Time
5 minutes
Servings Prep Time
4 people 5 minutes
Passive Time
5 minutes
Ingredients
Servings: people
Instructions
  1. Burn the tomato over high flame. Tomato should be rotated. It should char completely.
    Burn the tomato over high flame. Tomato should be rotated. It should char completely.
  2. Burn the green chilly over high flame. Rotate and burn till completely charred.
  3. Let the tomato and chilly cool.
  4. When cooled, peel the black skin off the tomato and discard.
  5. Wash your hands so that no black stuff sticks back on the peeled tomato
  6. Chop as finely as possible. This reduces the time required later while pureeing with hand blender.
  7. Peel the black layer of the green chilly. Deseed the chilly. (This is very important)
  8. Chop the chilly into small pieces.
  9. To a pot, add the tomatoe, green chilly, salt and water. Mix well with a hand blender. No large pieces of tomato should be left.
  10. There will be a few small pieces of tomato floating around, let them be.
  11. Transfer contents to a serving bowl, add onions, garlic and garnish with corrinader. Serve cold.
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Hummus Beiruti

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I had Hummus for the first time as an adult. It picked up as a rage, and every party had a bowl of Hummus, with Pita. Then came the Lavash. Crisp flat wheat savouries topped with seeds.

Hummus with Lavash.

Hummus with Lavash.

I had Hummus for the first time some 20 years ago, in a restaurant called Olive. They had the typical platter of Baba Ganoush, Hummus and Tzatziki. At that time – I thought it was made with magic. How could something so tasty, so creamy be so amazing and healthy? When I learnt to make hummus, I was amazed at how easy it was, but I never seemed to like it as much as I liked the ones in a restaurant.

The fact is – I used terrible shortcuts. Sesame instead of Tahini. Sacrilege!! (my logic – Tahini is made out of sesame right??) Too much garlic, not enough creamy texture — blah blah!

I thought I would never be able to replicate the hummus, we have in good Mediterranean restaurants.I love the Hummus Beiruti. Its creamy with a mild tang of spice. Polishing off a small bowl is no big feat.

Hummus Beiruti

Hummus Beiruti

I tried Hummus again, (after my many not so good tries) and this time I used the proper Tahini. Another thing a chef friend of mine suggested was using cold water.

In this recipe, I use a little leftover water after boiling the chickpeas. I like to soak the chickpeas at night, and cook it the next morning and make the Hummus a few hours later. The water left over from cooking the chickpeas and the chickpeas itself are cooled down and refrigerated.

The hard work is soaking and cooking, after that its the quickest recipe you can make.

Serve it with a Rocket and cucumber salad, over toast with Avocado, obviously with Pita and Lavash. So many ways!! Do write in and tell me how you like to present it.

Hummus


                                                                               Hummus

I made Hummus for my son last evening, thinking he could have it with Avocado. Confidently, I also made a small olive oil, garlic and Sumac drizzle for the top. Failure of failures! – the Avocado was not ripe enough and we had to chuck it. (Once cut it turns black quicker than a piece of charcoal rubbed on a face!) Then he suggested that we caramelise some onions, and top it with the same. Bigger flop. I had no brown sugar with me, and any case something made in a hurry not always turns out good. It was sticky …. basically – a flop!! I was flapping around about what he would eat, but he said the Hummus was good enough to eat on its own.. YAAAY!! Hummus saved the day!

hummus

hummus

hummus

 

Hummus Beiruti
Print Recipe
A Meditteranean staple, creamy and yummy!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 12 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 12 hours
Hummus Beiruti
Print Recipe
A Meditteranean staple, creamy and yummy!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 12 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 12 hours
Ingredients
Garnish
Servings: people
Instructions
  1. Soak the chick peas over night.
  2. Wash and cook till its soft. It should not disintegrate. It should retain its shape. I like to use a pressure cooker for this.
  3. Drain the water, cool and refrigerate.
  4. Cool chick peas and refrigerate.
  5. After a few hours, add all ingredients in a blender and blend till you get a fine paste. Keep opening the jar and spoon the mixture stuck on the sides back into the jar. PS: if you use the Tecnora brand of mixie (available on amazon) which comes with a very handy stirrer in the jar. While blending, one can keep stirring the mixture, so that it blends easily. You don't have to keep opening the jar.
  6. Once you have the consistency you want, plate it and garnish with olive oil, sesame seeds, parsley and mint leaves.
  7. Serve with Pita, Crisp Pita and Lavash.
  8. NOTE ON TAHINI: When using Tahini, please stir well and take from the bottom of the jar, as the solids settle way down.
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Mexican street corn (Elotes)

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corn the mexican way

corn the mexican way

I am really not that big a fan of corn. According to me, eating it off the cob is the only way – boiled, roasted, barbecued! But man! It is too much of an effort! The son took me to Puesto, in San Diego. We had Mexican Style Street Corn, and I tell you, the effort of stuffing huge gobs of corn in your face, yanking off the kernels, and getting all the mayo and cheese stuck on your nose and cheeks was well worth it.

Many years back, I read an article, on corn in National Geographic magazine. A very young and naive me, almost had a hysterical moment, when I saw the variety of different types of corn grown around the world. Mexico takes the top position for it. I saw pictures of blue corn, 2 coloured corn, black corn, red corn, small corn.

See the images of different types of corn here!

The world just opened up for me. So now while I travel, I look for the local food caverns and stops, drink the local alcohol and eat the local food. My friend is a big believer in this – and has tasted alligator meat too. (Yup! she landed up with a massive stomach pain the next day!) I have always been taken by surprise on how local salt, local water and local ingredients can paint each dish with different colours.

When we have dal ki pakodi, in our native village in Rajasthan, the flavours are so original, so specific off each ingredient. And the same thing tastes a bit bland and bleh, back in Bombay. It is the local dal, and the water, which makes the dish all that much more delicious.

Corn with mayo and feta and mexican chillies

Corn with mayo and feta and mexican chillies

Corn from my farm in Mahabaleshwar tastes really good. It’s organic, and we cut it just a few minutes before we want to cook it. This recipe requires crumbled Feta Cheese. I like to freeze the cheese for an hour or so, then grate it with a cheese grater, then again freeze it. Just thaw it an hour before I need to use it. The cheese looks really nice and even and does not coagulate. I use the same trick when I need to crumble Goat’s cheese.

mexican style corn

mexican style corn

See the link of “how to roast corn”  as shown in my previous post. You can, of course, use boiled corn too for this recipe.

Let’s go – visit the streets of Mexico with this one!!

mexican style corn

mexican corn

Mexican street corn (Elotes)
Print Recipe
My favourite way to have corn! Very easy to make.
Servings Prep Time
2 person 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 person 10 minutes
Cook Time
30 minutes
Mexican street corn (Elotes)
Print Recipe
My favourite way to have corn! Very easy to make.
Servings Prep Time
2 person 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 person 10 minutes
Cook Time
30 minutes
Ingredients
Servings: person
Instructions
  1. Brush corn with mayonnaise, turning the corn to get it spread evenly.
  2. Keep the feta cheese on a flat dish or plate, and roll the corn on it, so that it sticks on all sides.
  3. Stand the corn on the serving dish and sprinkle paprika (or any other chilli powder) on the corn.
  4. Serve warm.
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How to roast corn.

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roasting corn

Firstly – apologies for a late blog. I have been stubbornly trying my hand at making a video. (Sometimes a 7 sec video does the work of 70 words!) You will see the videos – its a clumsy first effort – but its there! And I refused to sit and refine it further as I was too impatient to get this post out!

It’s the monsoons in Western India, and corn grows like a rapidly thriving weed in this season. Our farm in Mahabaleshwar (Mahabaleshwar is known for corn) is throwing them out by the bushels. Unfortunately, my corn loving daughter is in the throes of digging our skulls and bones in the Caribbean. The husband travels around too much and the son and mom are not too fond of corn.

 

(Check out the anatomy of a cob of corn.)

Nevertheless, the way we roast the corn is something I wanted to share with you. (btw – I looked up the word roast in the thesaurus. It has a completely different meaning than what I am trying to do to the corn!!)

During the monsoon, every corner has a street vendor selling corn. We were in the market in Mahabaleshwar and saw this new technique. It takes longer, but the corn gets less burnt and tastes way sweeter.

The corn is peeled off all its layers, except the last. The silk (long strands) stays inside that layer. Then over hot charcoal, the corn is cooked, turning it repeatedly, along with the last layer of the husk (leaves). What happens is that the corn inside starts getting steam cooked, and the sweetness of the silk (the long thin strands) and the flavour of the husk (leaves) permeates into the kernel.

Once the leaf layer, burns off, you will start seeing the kernels. The corn might burn a bit if you are not careful and if the flame is too high (as it did when I shot the video!). So one has to be a bit careful here.

After the last bit of husk and silk are burnt off, and you feel the corn has cooked (press a kernel and check) you can manually peel away the rest of the (now semi-charred) husk.

almost done corn

Your corn is now ready to eat.In India, we rub this corn with a slice of lemon, dipped in salt and red chilly powder. While rubbing the corn, squeeze the lemon wedge into the corn. You can make it as tart and as spicy as you like. This is a typical street style corn on the cob.

I make this very often for the husband. But this time around I made Mexican style street style corn (next on the blog).  The son had taken us to an excellent restaurant in San Diego, called Puesto. Mexican food bug bit me hard there. The menu was so very different from the typical Nachos, and Burritos. There is another dish that I have to put up on the blog soon – Street style fruits. I was very reluctant to let go of the water glass they had served it in. Bits of the spicy tangy mix was left over and I wanted to push my face in and lick it clean. I think letting go of the glass was as difficult as letting go of my kid when she first went to kindergarten.

Its the season to walk hand in hand with your partner or kid, get wet in the rains and munch on a hot spicy corn on the cob, straight from the street vendor. Go do yourself this favour – immediately!!

Then bring back home some corn and try roasting it my way too! How you eat it is up to you!  😛

 

 

 

How to roast corn.
Print Recipe
Sweet corn, over a hot charcoal grill ..... what's not to like??
Servings Prep Time
1 person 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
1 person 15 minutes
Cook Time
5-10 minutes
How to roast corn.
Print Recipe
Sweet corn, over a hot charcoal grill ..... what's not to like??
Servings Prep Time
1 person 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
1 person 15 minutes
Cook Time
5-10 minutes
Ingredients
Servings: person
Instructions
  1. Start the charcoal grill. When flames are medium high peel the cob, till the last layer of husk (leaf) remains on the kernels.
  2. Start roasting the corn on the fire. Keep turning the cob repeatedly.
  3. Once the husk starts burning off, your corn might burn so be careful and turn the corn faster.
  4. Check a kernel to test for doneness.
  5. If you think the corn is ready, manually remove the left over husk and silk. Be careful, it might be hot.
    If you think the corn is ready, manually remove the left over husk and silk. Be careful, it might be hot.
  6. Mix the salt and red chilly powder.
  7. Dip the wedge of line into the salt and chilly mix and rub into the cob, squeezing the lime a little all along the way.
  8. Serve hot on a thick wad of husk - the Indian way of eating it.
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