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