Vaangi Batata

Brinjals are not really a focal point of any conversations. Yet people have extreme reactions when the topic comes up. They either love it or hate it , no in betweens.My family does that though. They will readily eat them , but not ask for them or refuse them . As for me I love brinjals in all forms. Be it the typically Maharashtrian style spicy stuffed Brinjals or the North Indian mashed chunky Brinjal Bharta or the Middle Eastern Moutabal or Turkish Imam Bayildi






 4 medium sized brinjals, washed . Slit them from the bottom 3/4 upwards into 4 attached segments. 4 medium sized potatoes, washed peeled and slit from the bottom 3/4 upwards into 4 attached segments. Mix the stuffing ingredients well. Stuff the mixture into the brinjals and potaoes. Take care to not force too much stuffing or the segments may break off. Keep aside the extra stuffing if any.

Stuffing:
 2 tbsp grated dry coconut, 1/4 cup besan/ gram flour roasted ,2 tsp sesame seeds, 2 tsp red chilli powder, 2 tbsp dhania ( coriander powder , 1 tbsp jeera ( cumin) powder , 1 tsp turmeric, 1 tsp tamarind paste or aamchur ( dry mango) powder, 1 tbsp gud (jaggery), finely chopped fresh coriander leaves, 1 tsp ginger garlic paste ( optional) , 1 tsp garam masala powder ,salt to taste.1 tsp oil to bind the stuffing. 

Tempering:
 2 tbsp oil, 1 tsp rai/ sarson (mustard) seeds , 5-6 curry leaves.


Heat the oil, add the mustard seeds. When they pop add curry leaves. Add the stuffed brinjals and potaoes. Mix lightly , cover and cook for abt 10 mins on a slow flame. This will help the stuffing coagulate and stick to the vegetables. Lightly sprinkle the leftover stuffing over the vegetables , again cover and cook on slow flame till welldone , but dont let the brianjals get mushy. 

Serve with whole wheat roti, jowar ( sorghum) or bajra ( pearl millet) or nachani ( finger millet) rotis.

Seafood Feast

This Seafood fest was served up by my mom. Mom often travels and is gone for days on end. The day she has to leave , she bangs out a next to debauched meal. This meal has starting at 12 o clock position , Goan prawns curry, roti, steamed rice, fried fish , crab masala , shellfish and in the centre solachi kadhi or Kokum kadhi . This kadhi is a beverage which is served before a meal as an apertif, during a meal or after a meal as a digestive. Its coconut milk based , is slightly tart and salty. sometimes tempered with garlic, curry leaves or jeera. It forms a integral part of a goan meal.

If you notice the absence of a green vegetable in this meal , its because most goans ( non vegetarians) , are just not very fond of vegetables. I remember as a kid, we would be invited to friends and relatives for lunch and dinner on our holiday visits to my mothers village in Goa. Every meal ( a variety of fish dishes, curries, dry masala concoctions, fried fish and prawns and sometimes even chicken curries) would have a lone misfit looking serving of long green beans . It is cooked in the "upkari " style i.e. without turmeric or dry masalas, just tempered with a green chilli and garnished with fresh coconut. To me it was the most unappetizing vegetable. After a few days I noticed, every person leaving the vegetable on the plate. It was clearly cooked only to add a green vegetable option for the guests and neither hosts nor guests were interested in it.

So that explains why there is no green vegetable in the seafood fest. 

Khichadi - Methi

A Khichadi is a lightly seasoned soft blend of rice and lentils or pulses cooked together and tempered.This particular version of a khichadi was a favourite at my mothers house. As a growing girl I learnt the nutritious value of using sprouted methi seeds while cooking. This khichadi was specially served to pregnant or lactating mothers


1 cup rice , 1/4 cup sprouted methi ( fenugreek) seeds , 2 tbsp ghee, 1 tsp jeera seeds, 1 pinch asafoetida, 1 bay leaf, 1 medium size piece of cinnamon, 4 cloves, 2 green cardamom, salt to taste,
For the tempering 1 tbsp ghee, 1 tsp red chilli powder.

Heat a pressure cooker or heavy bottomed pot. add in ghee . When the ghee is hot enough add in whole spices like jeera, cinnamon, cloves, bay leaf, crush the cardamom and add it to the ghee as well. drain the rice and add to the ghee. On a slow flame roast the rice , when well coated in the ghee add the methi seeds . Add in hot water . Proportion is 2 cups water to 1 cup rice . Add salt to taste, cover and cook. ( If using a pressure cooker 2 whistles are enough) .

Before serving, heat 1 tbsp ghee . take off heat and add 1 tsp red chilli powder. Pour over the khichadi. Sprinkle finely chopped coriander leaves.

Khichadi - Sprouts

Khichadi is usually meant to be a dish for invalids. A lightly cooked meal of rice and lentils with just a touch of salt and a drop of ghee. Its nutritious , filling and easy to digest. However Khichadi is a staple on Sundays at my dining table. I need think up variations to keep them interested in this simple yet nutritious one dish meal. Khichadi typically is a combination of rice and lentils , mostly moong dal( spilt mung beans) . However I have expereimented with mixed lentils, spinach and cheese, sprouted pulses and even fenugreek seeds.
This is one with sprouts and mung beans.

The general proportion I use is 1 cup of  rice to 1/2 cup of  dals/ lentils or sprouts. So the ingredients for 4 servings would be  1 cup rice , 1/2 cup dal , 2 tbsp ghee, 1 tsp jeera seeds, 1 pinch asafoetida, 1 bay leaf, 1 medium size piece of cinnamon, 4 cloves, 2 green cardamom, salt to taste,
For the tempering 1 tbsp ghee, 1 tsp red chilli powder.

Heat a pressure cooker or heavy bottomed pot. add in ghee . When the ghee is hot enough add in whole spices like jeera, cinnamon, cloves, bay leaf, crush the cardamom and add it to the ghee as well. drain the rice and add to the ghee. On a slow flame roast the rice , when well coated in the ghee add the dals. ( If using sprouted pulses do not add them yet. Add in hot water . Proportion is 3 cups water to 1 cup rice . If you like the khichadi a bit mushy, add about 4 cups. Add salt to taste, cover and cook. ( If using a pressure cooker 2 whistles are enough) .If using sprouts, add them after about 5 mins of cooking with the lid on. Mix well , taste salt and cook till well done.

Just before serving, heat the extra 1 tbsp ghee take off the flame. Add in the chili powder . Pour over the khichadi and serve hot. Khichadi can be served with a variety of accompaniments like kadhi , dahi, salads, pickles, papadams , stuffed chillies , raita , green coriander chutney , garlic onion chilli chutney , garlic chutney 

Vegetable Raita

A raita is a side dish , which adds a festive look to an every day meal. Raitas are basically youghurt based salads. They can be made with chopped raw salad vegetables, chopped fresh mint or spinach or coarsely crushed jeera, pepprcorns,  grated beetroots, or radish, chopped and seasoned bananas , potatoes, or the crisp friend boondi.

Easy to make in steps 1-3 it a great accompaniments to one dish meals like khichadi, pulaos, biryani or parathas.

1 cup dahi ( youghurt) , finely chopped onions, tomatoes, cucumber, 1 finely chopped green chilli. a sprig of coriander finely chopped. Salt and pepper to taste. pinch of sugar. Optional 1 tbsp of crushed roasted peanuts.

Mix the seasonings into the yoghurt. Fold in the vegetables. Chill and serve.

Sushi

Sushi brings to mind at one the words exotic and complicated. One it is and the other it is not. Yes sushi is definitely an exotic snack, but complicated it is certainly not. There a few basic things take care of while making sushi. Fresh ingredients, perfectly cooked and seasoned rice, and a firm hand to roll the sushi.

Here is a step by step guide to making and rolling sushi. To start with the ingredients

 Nori seaweed sheets, fresh cucumbers, carrots, avocado, smoked salmon, crabmeat, boiled chicken, boiled prawns, Short gained rice, rice vinegar, castor sugar,

1 cup of cooked short grained rice is enough for 2 Nori sheets. Per cup cooked rice add 1 tbsp rice vinegar and 1 tsp castor sugar. The rest is all your imagination.

1. Seaweed . A sheet of seaweed which is dull and matte looking on one side and shiny on the other side. Lightly toast the seaweed sheet on the shiny side. Make sure to toast it on a girdle heating on a low flame

2. Rice: Boil shortgrain rice till tender but not mushy. Drain and place in a shallow tray , add sugar and vinegar and lightly toss around till well mixed and cool.

3. Vegetables / fish/ chicken/ tofu : Finely chop vegetables into julienne , fish into very thin slices, chicken/ tofu / paneer into thick julienne.

Lay the toasted seaweed onto a sushi mat . Lay it toward the lower middle part of the mat. Wet your hand and take a handful of cooked rice. Flatten it onto the seaweed sheet to cover 2/3rd of the seaweed. 

Place the vegetables or chicken/ fish/ prawn or your filling of choice at the bottom of the rice layer.

Starting at the extreme end where the filling is placed , start rolling the seaweed upward. Make sure the filling, rice and seaweed is firmly secured. 

As the first layer is rolled in , let go of the mat and continue rolling till the end of the seaweed sheet. Wet the edge of the seaweed and roll it up all the way.

Using a sharp knife and after dipping it in hot water and slice the sushi. 

Serve the sushi rolls in a platter with a few shreds of pickled ginger , a small ball of wasabi paste and a small dipping bowl with about a tblsp of light soy sauce. The way to eat it is to dissolve a little bit of wasabi in the soy sauce . Pick a piece of sushi, dip it in the soy sauce and eat it . The wasabi paste is extremely hot, so be careful as to how much you dissolve into the soy sauce. The pickled ginger is to be eaten in between sushi pieces to cleanse the palate.

Shepherd's Pie - Traditional British Cooking

There are many quintessential British meals that find their way to my table. Fish and Chips , Roast Chicken, Bangers and Mash, Bubble and Squeak and a full fledged English Breakfast of eggs, toast, bacon, beans, mushrooms, potatoes and on a day when the fridge is almost empty, a Ploughman's Lunch of a chunk of cheese, pickled gherkins and bread. Its great fun to put together a traditional meal. I enjoy serving up such traditional meals then whether they are Indian , oriental or continental. I am going to attempt to recreate them here as a series.
Starting with Shepherds Pie : Its typically a pie made with leftover meat covered with mashed potato. I make a slightly different version of this usually bland pie.

Ingredients: 2 tbsp Olive Oil, minced lamb or mutton about 500 gms, 1 large onion finely chopped , 1 large carrot chopped fine, fresh thyme, fresh rosemary ( you can use dry herbs if fresh ones are not available) garlic chopped fine, salt, pepper and  a teaspoonful of red chili powder ( yes it has a bite), 2 tsp Worcestershire sauce , 3 tbsp tomato puree, 1/4 cup red wine, 1 cup chicken stock.
For the Mashed Potatoes: 4 large potatoes boiled till very soft , 2 tbsp butter, 1/4 cup milk, 2 tbsp grated Parmesan cheese , salt and pepper to taste. 1 tbsp olive oil to drizzle on the top.

Heat oil, add in the mince and fry uniformly till well browned, add in finely chopped carrots, onions and garlic. Further cook it till dry, add the seasonings salt, pepper, thyme, rosemary, red chilli powder, then add in the tomato puree and mix well. Pour in the red wine , cook , add chicken stock , cover and cook till the mince is well done. Dry it till it can be collected in a lump. Keep warm

Mash the boiled potatoes. Add butter, milk , salt , pepper  and cheese and whip well.

In a oven proof deep dish pile in the mince and flatten . Top with a generous layer of mashed potatoes , flatten and score with a fork. ( You can also put in some mashed potatoes in a piping bag and decorate the pie with it). Drizzle some olive oil over it and cook in a hot oven ( approx 180 deg Celsius) for 15-20 mins. Cut into wedges and Serve with a fresh garden salad.

Dal Panchmel

This is a dal served on festive occasions. I belong to a vaishnav family , hence onions and garlic are not used in traditional cooking. Its difficult to stick to the no onions and garlic rule and yet turn out interesting dishes which are not too rich. This dal can be served with plain rice, pulao or rotis/ parathas. As a snack , this dal can be served with thin crisp poories and chutney.

2 tblsp each of  toor dal ( pigeon lentils), channa dal ( split chick peas), moong dal ( split mung ), udad dal ( black lentils with the skin) and masoor dal ( split red lentils). 2 dry red chillies broken into 3 pcs each, ginger - grated 1 tbsp, julienned 2 tbsp, 2 bay leaves, 1" X 2 pcs of cinnamon, 6 green cardamoms , 6 black peppercorns, 6 cloves,1 tsp jeera ( cumin)  2 tblsp ghee , 1 tsp garam masala powder, 1/2 tsp turmeric,chopped green coriander ( cilantro) for garnishing. salt to taste. Optional additional garnish- 1 tsp ghee heated with 1 tsp red chilli powder.

Clean and soak the dals for atleast 4 hours. Boil the dals with salt, ginger and turmeric. Mash the dals well , but take care not to puree it. Heat the ghee and fry the ginger juliennes till light golden brown. Keep aside. Now in the hot ghee add in the bay leaves, cinnamon, cloves, cardamoms, peppercorns and dry red chillies. Add in the jeera. add in the mashed dal and 1 cup water. Season with salt as required. Boil the dal on a slow flame for 10 mins. add in garam masala powder and mix well. Garnish with chopped green cilantro . You can pour the ghee- red chilli powder mix on if you like a spicy dish.

Goan Fried Fish

5-6 slices of Surmai ( king fish)/ pomfret/ black pomfret/ mackerel , 6-8 tbsp fine Sooji or Rice flour, 1 tsp red  chilli powder, 1 tsp turmeric powder, ½ tsp tamarind pulp, 1 tsp ginger garlic paste,salt .Oil for frying.

Wash and clean fish. Mix well with the turmeric, chilli powder, tamarind pulp, ginger garlic paste and salt. Marinate for 30 mins minimum.
Take sooji in a plate. place the marinated fish in the sooji and liberally coat the pieces on both sides.
Heat a shallow frying pan or gridle ( tawa)  add oil in it. Keep on low heat. Place the fish slice in the frying pan. Follow the above steps for remaining pieces till there is place on the tava. There should be place to turn the slices while frying.
Fry on each side on a slow flame. Ensure that the crust is crisp.

Best served with Daali Thoy , Kokam kadi – rice , curd – rice.

Carrot Soup

Hearty Soups are my favourite family meal quick fix. A fresh flavoursome filling soup with a fresh salad and garlic bread , ready in a snap and light.

I first had this soup at a small bistro adjacent to the Harlech Castle , Harlech, Wales. It was a cold windy day and we had just exhausted ourselves climbing up the steep steps to the top of the castle and back. After the exhilarating views , we were ready for a hot meal. This soup was among the other fabulous hot dishes we had. Fish and Chips, chicken and ham pie, steak and mince pie, a heart heavy meal topped off with ice cream.

Try this soup, its easy to make and delicious.

2 large carrots, washed , peeled and finely minced. 1/2 cup cooked rice, 1 large onion finely chopped, 2 flakes garlic crushed, 2 stock cubes , salt and pepper to taste. 1 tablespoon corn starch mixed with 1/4th cup water. 1 tbsp olive oil.

saute the onion till soft and golden brown, add in the garlic, carrots and saute. Cover and cook till soft.Lightly mash the carrots and onions mixture Add in the stock cubes, 4 cups water, salt and pepper. Bring to a boil.blend the cooked rice with half cup water, to make a coarse paste. add to the soup. Add the corn starch paste. Stir till soup bubbles.

Serve with a garden fresh salad and garlic bread.