eCurry - The Recipe Blog

Nimki-The Crunchy Little Diamond

This is being sent to Jugalbandi’s Click:Crusts.

The arrival of fall here, with crisp air, and wide fluffy clouds in the deep blue skies reminds me very much of Durga Puja. Having grown up in the West Bengal, in the eastern regions of India, this is the biggest religious festivals for the Bengalis. The festivities continues for a month, but the actual ceremony lasts for 5 unique days characterized by unique tastes for each day.

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Farinata

Have you ever wondered how a certain dish can bear similarities, not just in various regions of one country but all over the world?  One time I was going to make some instant Dhoklas-(a steamed fluffy bread made of chick pea flour/besan), and I realized I had no citric acid/fruit salt, without which the instant Dhokla was not going to happen. But I did mix in some onions, hot peppers, tomatoes, spice and herbs and made a crepe out of the chick pea batter. This version is also called a “Vegetarian Omlette” or “Chila” in some parts of India.

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Chickpea Salad with Roasted Tomatoes

Some days I am in no mood to cook for lunch, neither eat a heavy one. Especially when the children are in school and the dear hubby at work and I am racing to get as much done as possible without any  distraction present:-). Does that happen to any of you? These are the days when I fix myself this protein filled colorful salad and a glass of smoothie. And it it healthy too. I love roasted tomatoes. I love it just like that and I love it on anything. Nice and refreshing with no after taste of the regular spicy Indian food.

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Eggplant Caponata

This dish originates in Sicily, the southern parts of Italy, but has now crossed all borders and is found on menus not only throughout Italy but also around the world. Due to the warm climate, fruits and vegetables in Sicily have intense tastes and colors, which gives a treat both to the taste buds and the sight. Sicilian cooking is the most colorful in Italy, like different paint on a painter’s palette. The dishes on a Sicilian table represent the various cuisines of the many civilizations that passed through the island contributing to the myriad tastes and flavors.

Another reason that I fell in love with this recipe is its versatility. This can be used as a relish, as a tasty side with grilled chicken or fish, as antipasto on bruschetta or on pasta or on anything your culinary imagination allows. Besides it can be stored in the refrigerator for a few days too.

I am sending this to Meeta’s Authentic Italy: An Event, A Dish & A Prize.

Now to speak about  the history and authenticity of the dish - I was at mercy of Google search and learnt quite a few things myself.

History & Origin: Of all the civilizations Sicily passed through, the peak moment for Sicilian cooking occurred, however, under the Arab domination. The Arabs brought in new produce such as peaches, apricots, melons, dates, rice, sugar cane, eggplants/aubergines, raisins, pistachios, oranges, and lemons, clove, cinnamon, and saffron. They also introduced the sweet and sour combinations of raisins and pine nuts with vegetables.

Then came the French and the Spanish who brought in cocoa, tomato, squash, peppers, and potato all of which quickly became part of “traditional” Sicilian cooking. From this period survives Caponata, the use of wild fennel, and sponge cakes.

This Sicilian dish probably originated in Spain: The name stems from the Catalan word caponada, which refers to a similar relish. The word appeared for the first time in 1709, but the root word, capón (a kind of fish; Eng: Cathead; Italian: Capone) indicates that originally this specialty was prepared with fish. The dish would then be sprinkled with freshly ground cocoa powder which used to be used as spice back then.  Even now some versions are made with fish or cheese, but more popularly done with vegetables which are cooked separately and blended together. Eggplant is meaty enough to anchor any dish, so eggplant along with other fresh vegetables forms a perfect blend to create the Eggplant Caponata. 

Ingredients:

1. 4 Chinese eggplants, cut in ¾ inch cubes
2. 4 stalks of celery heart, chopped
3. 1 Spanish sweet onion or yellow Onion, chopped
4. 2 Plum tomato, diced
5. 6 tablespoon tomato puree
6. 1/2 tablespoons crushed red pepper flakes (Optional)
7. 2 tablespoons almonds (The Authentic recipe calls for Pine nuts, but I ran out of them)
8. 1/2 cup chopped Kalamata  olives
9. 2 tablespoons capers, drained
10. 2 tablespoons golden Sultana raisins
11. 2 teaspoons sugar or to taste
12. ½ cup wine vinegar or Balsamic Vinegar
13. 2 clove garlic, chopped 
14.  Sea salt to taste
15. Freshly ground pepper
16. Chopped flat leaf parsley for garnish
17. 1 Green Bell Pepper/Capsicum, chopped
18. 5 tablespoons of Extra virgin olive oil

Preparation:

Sprinkle chopped eggplant lightly with salt (which will cause it to release moisture during cooking). and weigh it with something heavy and let it drain for an hour.

Heat a large  pan over medium high heat and add 3 tablespoons of  Olive Oil. Add the eggplant and fry while stirring frequently until cubes are golden brown and almost no more moisture left. Remove eggplants and set aside. 

Add the rest of the oil to the pan, add the garlic and cook till they are blonde but not brown. Add crushed pepper, celery, onion, bell pepper, almonds, diced tomato and cook at high heat until mixture has thickened and dried up.  Add olives, capers, sultana raisins, tomato puree, sugar and vinegar and bring to a boil. Simmer for about 10 minutes or till  the moisture reduces.

Add salt, black pepper and eggplant and simmer for an additional 10 minutes, stirring occasionally. At this point you can adjust the sugar, vinegar and salt to taste. Cook for some more time till it is thick & almost dry.

Serve at room temperature or cold, garnished with chopped parsley leaves. If you are refrigerating the relish, bring it back to room temperature before serving.

Now the versatility part: Once I made this, I tried it out almost all the variations to serve.

Here it is on a Sea Salt sprinkled dry cracker.

Again as an antipasto- Eggplant Caponata Crostini.  

    And also on Orzo. 

There were some leftovers and this tasted even better the next day, with all the flavors blending in just right.

Note: These are the few places from where I collected all the above Information:
http://www.saveur.com/food/new-recipes/caponata-53027.html
http://www.inmamaskitchen.com/FOOD_IS_ART/sicilian_food_cooking.html
http://www.annamariavolpi.com/caponata.html
http://en.wikipedia.org/wiki/Caponata

Fruit and Vegetable Whole Grain Bread

Each Slice of this  Whole Grain Bread is stuffed with nutrition. I have added grated vegetables and fruit puree, along with protein filled nuts and whole grains. The recipe has been modified from ”Zucchini and Walnut Bread” recipe  by Den Tucker. I have done it with  more grains and vegetables and reduced the number of eggs and amount of sugar. A healthy breakfast bread is served !

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Toasted Sesame & Shrimp Fried Rice

This is one of those tasty recipes which can be created in jiffy when you are in a time crunch, yet you crave for something to fulfil your taste buds and hunger. The toasted sesame gives a subtle nutty flavor and you can add any vegetable you want.

Ingredients:

1 cup uncooked rice (I use Sona Masoori white rice)
½ pound medium raw shrimp – deveined and shelled
1 teaspoon Lemon Juice
2 tablespoons of Tangy Hot Oil(If this is not handy, just use regular oil mixed with a teaspoon of any hot sauce)
½ medium sized Onion chopped
2 cloves of garlic chopped and mashed
4 stalks of Celery chopped
½ cup Peas
½ cup chopped Carrots
3 Sprigs of Spring Onion (some cut in angles and some chopped fine)
Salt
2 teaspoons Vinegar
2 tablespoons Oil
1 tablespoon Oil
1.5 tablespoons of Sesame Seeds

Preparation:

Toast the sesame seeds on a skillet till they are light brown but not burnt. Set aside.

Coat Shrimp with lemon juice and a sprinkle of salt and let it marinate for about 10 minutes. Heat the Hot Oil in the pan, and sauté the shrimps till they are pink and curled up. Set aside.

Wash the rice thoroughly to drain away the extra starch, cook it in 2 cups of water and 1 tablespoon Oil. When all the water evaporates from the top, lower the heat to minimum and cover it for about 10 minutes. Switch off the heat and let it stay covered for another few minutes. The rice at this stage should be separate and long and not sticky and mushy. (Alternatively use a Rice Cooker and follow Instructions).

Spread out the rice in a plate, sprinkle Vinegar on it, toss and let it sit for about 15 minutes. In the mean time heat oil and add the garlic and onions. Stir them in oil for a minute and add the carrots, celeries and peas. Fry at high heat till all the water disappears. Add salt and the rice, stir gently and cook for a few more minutes. Switch off the heat and add the Spring onions, the Shrimps and the toasted Sesame seeds. Toss and Cover for 10 more minutes.

Serve Hot.

Bahama Mama

The very first time we ever had this was when we visited the Bahamas. Enjoying the beautiful sun filled soft sandy beaches, the aquamarine ocean, and the gentle greetings of warm friendly natives we had to try out this delicious tropical drink which bears the name of the Island.

While I sipped mine slowly, allured by the mesmerizing sunsets, the Palm trees and the uncivilized pace known as “Island Time”, my hubby was on his way for his second one. On this visit to the Tiki bar on the beach he managed to get the recipe from the friendly bar-tender.

We still hear the jazz band playing on the beach (yeah in our dreams!!) while we entertain our guests (and often ourselves too!) with this tropical cocktail recreating that refreshingly native taste of the Bahamas.

Ingredients:

1. ¾ ounce Coconut Rum (Malibu)
2. ¾ ounce Banana Liqueur (Hiram Walker)
3. 1 ounce Spiced Rum (Captain Morgan)
4. 1.5 ounce Orange Juice
5. 2.5 ounce Pineapple Juice
6. 2-4 dashes (1-2 tablespoon) Grenadine
7. ¼ cup crushed ice

Garnish:

Orange/Pineapple wedge

1 Maraschino Cherry (optional)

 Preparation:

Combine all the ingredients and mix them in a cocktail shaker. Serve in a cocktail glass. Garnish with Orange/Pineapple wedge.

 Serves 1

Potatoes & Fenugreek Seeds

Tucked away among the tiny villages in the colorful and beautiful deserts of Rajasthan, nestles a oasis surrounded by cool shady trees. This haven of peace is the Ashram - Bala. We had the privilege to visit this place last time we visited Jaipur and paid our respects to SatiMata. We also had the privilege to have our lunch here, inside the cool thick walls where no air condition is needed even when it is 90 degrees outside.

Along with all the other delicious dishes we had for lunch, there was this particular dish which I liked the  best even though I did not and could not figure out what I was eating, other than it had cubes of potatoes in it. This was something which I had never eaten before… Later I had found out that the main ingredient which felt like a kind of lentil to me, was actually green fenugreek(methi) seeds cooked like a vegetable!! I cook green fenugreek (methi) leaves, use the seeds and Kasuri Methi as spice/seasoning. But never ever did I imagine that the unripened fenugreek seeds can be cooked too. They lack the bitterness of the seeds which we usually use as spice.

I never found green fenugreek seeds here, but I was suggested to soak the regular ripened fenugreek seeds overnight as an alternative. This takes away some of the bitterness (they are still a wee little bitter), and also swells up to a soft plump, which makes it possible to cook it like a vegetable.

This dish is so very different. I was just going to post it when I came across the Herb Mania Fenugreek Event. What timing!!

This goes to the Herb Mania Fenugreek Event hosted by RedChillies.

Ingredients:

1. 1/4 cup Fenugreek(Methi) seeds
2. 2 medium sized Potatoes
3. 1 inch ginger peeled
4. 4-5 Cloves of Garlic
5. 4 Hot Green Peppers (like Serrano)
6. 1 Tomato chopped
7. 1/2 teaspoon Turmeric
8. 2 teaspoons Red Chili Powder (adjust to your taste)
9. Salt
10. 1 teaspoon Coriander Powder
11. 3 tablespoons Oil
12. 1 tablespoon Plain Yogurt
13. 1 teaspoon Ghee (for Tarka)
14. 1/2 teaspoon Red Chili Powder (for Tarka)
15. 1 tablespoon chopped Cilantro for garnish

Preparation:

Soak the fenugreek seeds in water overnight. Wash them thoroughly and strain out the water.

Peel and cut the potatoes in to 1″ cubes. Sprinkle salt and turmeric on them and set aside. Heat oil and fry the potatoes till they start to brown. Remove with a slotted spoon and set aside.

Blend Ginger, hot green pepper, garlic and tomato in a puree. Pour this in the same oil the potatoes were fried and simmer till the oil separates from the sides. Add the Potatoes and the Fenugreek seeds. Mix it so the pureed tomato and ginger garlic coats the potatoes and the seeds. Fry for about 8 - 10 more minutes.

Mix Turmeric, salt, coriander powder and red chilli powder in half cup of water and pour it in the pan. Cover and cook till the potatoes are tender. It should not dry up completely. There should be enough water to coat the potatoes and the seeds and a little bit more. Add more water if its too dry. Add the Plain yogurt mixed with little water. Simmer uncovered at low heat for another 10 minutes.

Switch off the heat. Now for the Tarka, heat the ghee and when smoking hot add the chilli powder and immediately pour it on the potatoes and fenugreek. Garnish with chopped cilantro.

Fenugreek seeds & Potatoes with Poori

Serve with Poori or any Indian bread. Best tasted with Poori and Shrikhand on the side.

It is Indo Chinese. It is Chinese ingredients given a strange but lip smacking Indian twist. Chinese Bhel is Crispy Noodles with vegetables, tossed with sauce.

College crowd grouped in street corners and Chinese Bhel remind me very much of the street side food stall culture in India and how everything is prepared at lightning speed to cater to so many waiting in the line. And that’s where it tastes the best!!  It is also a great quick fix snack for unannounced guests in the evening. So here it is – the crunchy, munchy Chinese Bhel. Enjoy!

Ingredients:

1. 2 cups noodles (Any kind noodles like small bags of Hakka noodles, Ramen or Maggi Noodles are good to use).
2. 2 tablespoon chopped red onion
3. 2 Serrano peppers chopped (Optional)
4. ½ cup cabbage very finely shredded
5. 1 Roma tomato chopped
6. 2 tablespoons green bell pepper chopped
7. 2 tablespoons Cilantro very finely chopped
8. 2 stalks of green/spring onion chopped
9. 1/2 teaspoon very very finely julienned fresh ginger
10. 2 tablespoons Oil

Optional:

Any vegetable of your choice (Shredded carrots, chopped baby corns etc)

For the sauce:

1. 1.5 teaspoon chunky peanut butter
2. 1 teaspoon of light soy sauce
3. 1 tablespoon ketchup
4. 1 teaspoon vinegar
5. 1 teaspoon Sriracha or any hot sauce (Optional)

Preparation:

Break the noodles in to pieces (Do not crumble them), so they are separated, and not in clumps. Heat oil and fry the noodles at low heat, frequently tossing it around so all the noodles are cooked. It should look light brown and should be crispy to taste. Set aside.

Whisk all the ingredients for the sauce.

Place the fried noodles in the serving bowl and add all the above ingredients except the sauce. Toss.

Spoon the sauce uniformly over the noodles and toss again.

Tangy Hot Oil

This Oil is similar to what we are accustomed to getting in most Chinese Restaurants. Our family, all of us being spice eaters:-) always take a few extra of these ‘Hot Oils’ whenever we are eating Chinese. This Tangy Hot Oil is something which I experimented at home, by adding a few more things to the basic oil and crushed red peppers. The result was pretty well accepted and I have also used the oil to cook some other dishes with it for extra spicy flavor.

Ingredients: 

1. 1/2 cup  Oil
2. 2 cloves of garlic
3. 1 tablespoon of vinegar
4. 2 tablespoon of ginger juice (grate fresh ginger and strain out the juice)
5. 2 tablespoons of crushed dry red pepper
6. 3 hot green chili pepper ( numbers may be adjusted to taste)
7. 1 tablespoon ketchup
8. 1 tablespoon any red hot sauce

Preparation:

Chop and mash 1 clove of garlic. In a bowl mix together  garlic, ginger juice, ketchup, hot sauce, vinegar and slit green hot peppers.

Heat Oil to smoking hot. Add 1 clove of garlic in the oil. Add the red pepper flakes  till they start sizzling. Add the mixture in the bowl to this hot oil and simmer for about 10 minutes.

Serve with Fried Rice or even use it as spiced cooking oil.