Thursday 31 May 2012

PARTHI'S JACKFRUIT



As a 2nd grader, I used to be very happy every time my grandmother announced at breakfast that she would be leaving for the zoo shortly and that my sister and me must get ready should we want to go there.
Initially I used to wonder what she meant by that.
Did she at her age like to visit the animals at the zoo? Sure she was a young grandmother, still in her forties but the zoo was a little too much for me to understand. Well, happily my sister and I used to get into the car along with her and she would let us out near the lion cage and continue ahead with instructions to meet in an hour at the same place.

Very very mysterious!!!

On one such visit to the zoo I got out of the car in front of the lion's cage and greeted him with a roar.
And he in turn, did the same. I fled at top speed to the safety of the car, which was just 2 steps away but felt like two miles, and refused to get down.

And soon the mystery was unravelled.

I found my grandmother with two men in tow, standing at the bottom of huge Jackfruit trees with large-sized, beautiful fresh green coloured unshapely fruits hanging along the tree-trunk,  pointing upwards towards one fruit. One of the men climbed up the tree with a sickle hanging from his waist and cut the prized fruit off the trunk and threw it down where the second man picked it up and put it into our car trunk- a word oft used in our home, inspite of 200 years of British rule, the result of grandfather's education in the United States of America.

This was the only way we used to get our jackfruit- from the trees at a zoo.

Thus, via one trunk to the other these lovely jackfruits travelled home right into the hands of a special chef named Parthi who would cook them, out in the open as no onions and garlic could enter my grandmother's kitchen.

I would deligently watch him peel the tough and rough skin off and cook this lovely dish.
Over the years I have tried to recall all the ingredients and have finally arrived at this recipe.


Funnily, up until a few years ago my friends and I used to pluck our fruit from trees which were luckily not tall and the fruits were much lower along the trunk. We used our own knives to take them off the tree and much to the surprise of my grandmother did all the cutting and peeling ourselves.
 
An absolute favourite with my family and friends and is never enough.
It is the vegetarian dish I have mentioned in my earlier post My Protest Salad.


Parthi's jackfruit
 It is starchy and fibrous and a good source of dietary fiber.
PARTHI'S JACKFRUIT
Ingredients:
.Jackfruit, raw..................................400gms., peeled
.Oil...................................................1 1/2 Tbsp.
.Oil...................................................for frying
.Coriander leaves.............................2 Tbsp, finely chopped for garnish
.Cumin seeds....................................1 tsp.
.Garlic..............................................1 clove, finely chopped
.Cinnamon stick................................1 small
.Pepper corns...................................5
.Cloves.............................................2
.Bay leaves.......................................1
.Black Cardamom.............................1
.Water...............................................3 cups

For the gravy:
.Onion..............................................1 cup, sliced thinly
.Garlic.............................................2 tsp., finely chopped
.Ginger.............................................1 tsp, grated
.Small red chili(chili padi)...............1 tsp, finely chopped
.Yogurt..............................................1 Tbsp.
.Tomato.............................................1/4th cup, finely chopped
.Tomato puree...................................6 Tbsp.
.Coriander powder............................2 tsp.
.Turmeric powder..............................1/4th tsp.
.Red chili powder..............................1/2 tsp.
.Garam masala powder......................1/4th tsp.
.Cumin seeds......................................1 tsp.
.Salt....................................................to taste

Method:
How to remove the skin:
.Apply oil on the palms of your hands and a large chef's knife.
.Cut 1/2 inch thick round slices of the young raw jackfruit (along with the skin).
.Cut each round into 6 to 8 segments.
.Cut off the skin.
.You may need to repeat the oil application on palms and the knife a number of times.
.This is the easiest way to remove the tough skin.
.Wash and drain and set aside on a clean kitchen cloth to air dry for 15 minutes.

To prepare the raw fruit for further use:
.Heat oil for frying in a deep wok.
.Fry all the jackfruit pieces in batches, till crisp and lightly coloured*.
.Drain on a kitchen paper towel.

For the gravy:
.In a mortar and pestle pound together onion, garlic, salt, red chili, ginger, cumin seeds, coriander powder,
 turmeric powder, red chili powder, garam masala powder, and tomato to make a rustic paste.
.Add the yogurt and mix well.
                                          OR
.Alternatively grind together in a blender onion, garlic, ginger, green chili, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala powder, tomato, yogurt and salt.

How to proceed:
.Heat 1 Tbsp ghee(clarified butter)*in a pressure cooker.*
.Add cinnamon stick, cumin seeds, garlic, bay leaves, cloves, black cardamom, black pepper corns
.Add the onion paste and on low to medium heat fry till dry.
.Add the tomato puree, fried jackfruit and salt to taste. Mix well.
.Add water, and pressure cook for 30 minutes on low to medium heat.
.Check after the steam has released. If still undone, cook for some more time till it melts in the mouth*
 but does not disintegrate.
.Serve hot with rice or naan or any Middle-Eastern or Indian breads.

Note:
*A whole fruit will yield a lot more than required for this recipe, hence at this point all the remaining
 jackfuit can be deep fried and frozen.
.Alternatively pre-peeled and cut jackfruit is available in Asian stores and can be bought as required.

*Frying the bay leaves, cloves, black cardamom, black pepper corns and cinnamon stick in ghee(clarified butter) makes them very flavourful as compared to frying them in oil.
*Pressure cooking reduces the time taken to cook.
*Choose a very tender raw jackfruit.
.Choosing the right jackfruit: It should be hard, green on the outside and should not have it's
 characteristic odour if buying whole. If available in pre-peeled cut form it should white not yellow
 coloured.
.The seeds of this young fruit are edible and tasty.
parthi's jackfruit

Tuesday 29 May 2012

FRESH GOOSEBERRY PICKLE



I love eating sour fruits like the Indian gooseberry, carissa carandas known as karonda in India, raw tamarind, raw mangoes, guavas and red jujubes (ber) which were a usual recess(lunch break) fare in school days when carts laden with these sour delectables used to be parked outside the school and we would run out of the gates to buy them.
Home cooked meals were relegated to the latter part of the recess or were eaten on the walk back home or else mom would be upset.
Later, as we grew older and started getting noticed by boys and noticing them, the money we spent on these sour delectables got lesser and lesser even though we got more of these fruits, because now the lads would buy and give them to us, to impress us. Now the boys have turned into handsome men but they still go all out to impress us women, though no longer with the sour fruits.

I love eating the gooseberries especially if they belong to the neighbour's tree. Plucking them off the neighbour's tree right under her very nose was the best part of my holidays. She would yell and scream and complain to my mom but I never stopped. I miss her tree which now no longer exists.
As a tribute to that tree and those lovely times at school I would like to share my favourite fresh pickle recipe.

Pickles of gooseberry, carissa carandas, tamarind, raw mangoes, guavas and jujubes are quite common in India. All these fruits are rich in vitamin C. With high vitamin C in my daily diet I was protected from minor colds and coughs all through school.

These berries are salted and dried and a handful can be eaten anytime. These berries are also a natural dye and can be used to colour hair black.


fresh gooseberry pickle



FRESH GOOSEBERRY PICKLE

Ingredients:
For the gooseberry:
.Indian gooseberry...........................1 cup
.Turmeric powder...........................1/2 tsp.
.Salt.................................................1 tsp.
.Water..............................................2 cups

For the pickle:
.Red chili (large).............................1/2 cup, cut into large-sized pieces
.Green chili (large)..........................1/2 cup, cut into large-sized pieces
.Oil..................................................1/4th cup
.Asafoetida powder.........................1/4th tsp.
.Green chili(small)..........................1 tsp. finely chopped
.Ginger............................................1 tsp, grated
.Fennel seeds..................................1/2 tsp.
.Cumin seeds..................................1/2 tsp.
.Onion seeds(kalonji).....................1/4th tsp.
.Coriander powder..........................4 tsp.
.Turmeric powder...........................1/2 tsp.
.Red chili powder...........................1 tsp.
.Raw dry mango powder.................2 tsp.
.Salt.................................................to taste



Method:
.Wash the gooseberries. In a pan add 2 cups of water, salt, turmeric powder and gooseberries and boil
 them covered till the segments start to separate, about 10-12 minutes.
.Drain* and cool (enough to be able to handle).
.Press the gooseberry at the top and bottom to separate the segments, revealing a dark green seed.
.Discard the seed.
.Prepare all the other ingredients.
.Heat oil in a pan and add cumin seeds, onion seeds and fennel seeds and stir fry for 30 seconds.
.Add ginger, finely chopped green chilies and stir fry for 30 seconds.
.Add coriander powder, turmeric powder, red chili powder, raw mango powder and salt.
.Add 1 tsp. water and bring to boil(5 seconds).
.Add the gooseberry segments, large red and green chili and mix well.
.Cook for 3 to 4 minutes until glazed.
.Remove from heat and serve as a condiment with  stuffed parathas( Indian stuffed breads) or can be
 added to the burger or any sandwich to give that extra punch and nutrients.
.Or cool and store in a glass jar. This fresh pickle does well for a week in the refrigerator.

Note:
.Gooseberry pickle is rich in vitamin C and 4 to 5 segments a day should be added to the diet.
*The boiling liquid can be used to make dough or added to a gravied curry.



fresh gooseberry pickle


Monday 28 May 2012

ZINGY POTATO UPMA



With a houseful of hungry mouths for breakfast and feeling the laziest of all that Saturday morning I dragged myself into my lovely kitchen and looked around for inspiration. All I saw was a bagful of Russet potatoes which certainly did nothing to cheer me up. Looking into my pantry I saw a jarful of coarsely powdered skinless peanuts which I had readied for another recipe I was planning on making to impress my parent-in-laws. Still I felt no emotion stir within my bosom. Thinking I would make some Rosti, I started to collect the necessary ingredients and announced the menu to whoever would listen on that lazy morning. Everybody cheered excitedly, but I still didn't feel cheered or excited.
The thought of making so many heart-shaped rostis was not in any way exciting, so I tried to find a
way-out of the time-consuming breakfast menu.

And then, the Eureka moment of my life struck me, on that lazy Saturday morning.
With a devilish glint in my eyes and an evil grin on my lips I set about on my surprise impress-the-in-laws-mission.

Yes!! I would use all the grated russet potatoes and make an Upma, a South-Indian preparation usually made with semolina, that I often prepared for breakfast on week-ends.

That would surely impress my South-Indian in-laws. Finally, some excitement and then I remembered the crushed peanuts and soon I was in a euphoric state of mind.
Hurray!! I was about to create a new recipe....(Rospotma...rosti inspired potato upma)



Zingy potato upma
Potatoes are starchy edible tubers and make great filling breakfast. There are approximately 5000 varieties of potatoes worldwide, purple and red and brown of various sizes. Potatoes have travelled the world and become a staple throughout. Known mainly for the starch content, they also contain vitamins and minerals and phytochemicals. If eaten with skin a medium-sized potato can give as much as 25 to 27 mg of vitamin C, contains potassium, vitamin B6  and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorous, zinc, iron and fiber.

Potatoes have a bad reputation due to the high carbohydrate content mainly in the form of starch.
But they have some very little known but healthy qualities about them.

They offer protection against colon cancer as they contain a small but significant portion of total starch that is resistant to the enzymes in the stomach and the small intestine thus reaching the large intestine undigested thereby providing bulk. The amount of this starch in the potatoes increase to almost double the quantity if they are cooked and then cooled. They have many other benefits. Potatoes also lower the plasma cholesterol and the triglyceride concentrations.

They should not be stored below 4 degree centigrade as it converts the starch to sugar and when these potatoes are deep fried they lead to increase in the acrylamide content which may be carcinogenic in nature. Boiled starchy food does not contain this compound.

Sometimes the potatoes start to sprout while waiting to be used. Such potatoes contain toxins and should be discarded or the sprouted portion of the potato should be cut off and planted in a pot to grow new potatoes. Green potatoes should not be eaten. 


ZINGY POTATO UPMA
serves 5

Ingredients:
.Russet Potato.......................................550gm/4 medium sized/4 cups, grated thickly
.Yellow bell peppers............................1/4th cup, chopped
.Red bell peppers..................................1/4th cup, chopped
.Yellow Zuchhini..................................1/4th cup, chopped
.French beans........................................1/4th cup, finely chopped
.Carrot...................................................1/4th cup, grated thickly
.Split chickpeas(chanadal)....................1 Tbsp.
.Mustard seeds......................................1/2 tsp.
.Ginger..................................................1 tsp., grated
.Red chili(chili padi)............................1tsp., finely chopped
.Curry leaves.........................................10
.Coarsely powdered skinless peanuts....1/4th cup
.Asafoetida powder...............................2 pinches
.Salt.......................................................to taste
.Oil........................................................1 Tbsp.
.Coriander leaves..................................2 Tbsp., finely chopped
.Lime juice............................................2 tsp.


Method:
.Peel and wash all the potatoes.
.Boil water in a large pan.
.Using thick grating blades of the mandolin, grate the potatoes.
.Put the grated potatoes into the pan of rolling boiling water to parboil the potato gratings.
.Remove using a slotted spoon after 90 seconds or when the water starts to boil again.
.Immediately immerse in a large bowl of iced water for 2 minutes.


thick potato gratings in iced water

How to proceed:
.Heat 1/2 Tbsp. oil in a large wok.
.Add the mustard seeds. When they splutter add the grated ginger, curry leaves, split chickpeas(chanadal), coarsely powdered peanuts, asafoetida powder and mix well.
.Stir fry for about 2 minutes or until the peanuts and the split chickpeas turn crisp and start to change
 colour.
.Add the prepared vegetables, chopped red chili and 1/2 tsp. of salt and mix well.
.Stir fry for 2 to 3 minutes or until glazed.
.Drain the potatoes and squeeze dry.
.Add the potatoes to the vegetable mixture in the wok.
.Add the remaining oil.
.Stir fry for 5 to 7 minutes.
.Check for salt. Add approximately 1/2 tsp. salt or to taste and mix well.
.Add chopped coriander leaves and lime juice and mix well, gently.
.Garnish with coriander sprig and serve hot with spicy coriander dip on the side.




zingy potato upma


Friday 25 May 2012

GRILLED RYE PITTA POCKET SANDWICH



Pitta pocket sandwiches are very welcome in my home. They are so easy to put together, provided you have collected/ prepared all the necessary ingredients in advance.

Made of Rye flour these are healthier than the usual white flour version.
If making the bread at home you can proof the dough for as long as 12 hours before rolling into the circular discs. This will give a softer, fluffier bread.
Pitta bread sandwiches are nutritious as they have salad greens and vegetables, protein in the form of hummus, falafal and tzatziki, carbohydrates in the rye bread, and are low in fat content as the breads contains almost negligible amount of oil. Being colourful they contain a wide range of phyto-nutrients. The Chickpeas are an absolute must in a healthy diet. I spoke about their benefits in my previous post Falafal.

A complete meal in itself as they contain all the 5 food groups. These sandwiches do very well as a
one-dish-meal.

grilled rye pitta bread pocket sandwich

You can as easily eat them on the streets of Paris in the early morning market, held twice a week, as you can savour them in most large cities of the world or in the warm kitchen of your own home or of course in the place of origin.

It made me quite sad when I saw the perfectly puffed up pitta bread torn apart and stuffed with the salad, hummus, tzatziki and broken up falafal and then rolled into a wrap and grilled. The taste was outstanding, though I prefer the exotic looks of the bread when it is stuffed like a pocket and then grilled. It gives a crisp bread on the outside and soft bread on the inside.

Make the bread small sized and serve in a cocktail party like I do or make them  larger and serve as a main meal.
It is extremely filling, incredibly tasty but you have never ever had enough. That is the reason I make them small in size so that the mind reads the number of sandwiches eaten and just stops me from taking more. This is definitely the one place my tongue and brain have a massive fight. My stomach has absolutely no say in the matter.

The recipes for the ingredients are available when you click links on the ingredient list.
Ingredients:
.Rye pitta breads.............1 recipe(makes 16 discs, and 32 pitta pockets)
.Limy minty hummus........1 recipe
.My protest salad.............1 recipe
.Falafal............................1 recipe(makes 32)
.Tzatziki...........................1 recipe
.Red chili flakes...............to taste

Method:
.Place one pitta bread disc on a cutting board. Using a sharp knife, cut through the centre into two equal
 halves.
.Open out the pockets gently.
.Apply hummus on the insides of the pitta pocket.
.Stuff the salad.
.Stuff in one falafal disc. These can be lightly broken with hand by pressing between the thumb and
 forefinger if desired.
.Top with the Tzatziki.
.Grill in a table top grill or eat as is.

OR
.Cut the pittas into halves and grill them in a table top grill for 2 minutes or until crisp on the outside.
.Gently pry them open and apply the the hummus on both sides inside  the piita pocket.
.Fill the cavity with the salad and stuff in the falafal.
.Top with Tzatziki and sprinkle some red chili flakes to add the kick to the sandwich.
.Serve hot.


grilled rye pitta pocket sandwich
 Note:
.Add a little grated radish to the tzatziki for that extra punch and flavour.
.You can also substitute the red chilli flakes with Harissa which is a Moroccon hot chili paste made of dry red chili, garlic, coriander seeds, cumin seeds, caraway seeds and olive oil. It really adds the zing.

MY PROTEST SALAD



Many years ago vegetarianism was not a concept that was understood well, outside of India.

Go to most restaurants even today and you will get a plate of salad and if you say that you are really hungry you would get a blank look and then would be offered a basket of bread and may be some blue cheese which is again considered non-vegetarian as it contains Rennet- an enzyme from the stomach lining of a cow. They never do offer the few vegetarian cheeses.

Worst still, if you happen to go to a gourmet restaurant you will be served 2 tiny pieces of beetroot or carrot cooked in some wine or some exotic ingredient, that would empty your wallet and keep your stomach empty too.

Though, I have through various hilarious experiences come to the conclusion that there is no such person as a true carnivore.
It is just mind-play.

To prove my point let me tell you a story- two experiments that I repeated for some authenticity.

In one experiment I invited a large group of self-declared-carnivores and didn't tell them what kind of food I was going to serve.
At every bite, one and all said they loved the fish, or the chicken or the pork that they were eating.
I smiled and let them enjoy and basked in the glory.
At the end of the meal I announced that they had just eaten a totally vegetarian meal.

There was a two minute open-mouthed silence.

Then they started talking all at once, saying that was not possible.

To prove that it was not a freak incident I repeated the experiment with three other large groups of people, again with the same result.

In my second experiment, many years ago, I served to groups of people a particular vegetarian preparation Parthi's jackfruit and told them it was Veal/Mutton. Even though they were aware that I am a vegetarian and do not bring meat inside my house, they believed me.
Enjoying the meal thoroughly they thanked me for getting the meat into the house and cooking it for them.
When I laughed and told them that it was a vegetable they had been savouring, they did not believe me.
Some telephoned me well after midnight to ask me if it was pork.

Vegetables have great flavours and when combined with pulses and legumes they can give any carnivorous meal a run for the money.

I have been served so many leaves over the years at restaurants that I call salads my PROTEST meal.
I accept a plate or a bowl of salad absolutely under protest.

 I refuse to even eat any mayonnaise at such places(though I am an Eggitarian- an Indian term for an Ovo-Lacto vegetarian).

Another vegetarian woe is the oil used for frying.
A vegetarian nose can detect if the oil used for frying the tempura, has been used to fry meat, as the oil takes the flavour of the food product fried in it. So when I order my fries or tempura I make sure that they use a fresh clean pan with fresh oil.

my protest salad

Well, now I am going to share my favourite salad recipe, the one I serve on my own dining table- the one I truly enjoy.
I stuff this one in my pitta bread or in a focaccia sandwich or just eat it in a large quantity before a particularly favourite meal, usually rich in calories. This definitely fills my stomach up with a lot of roughage and prevents me from eating that favourite meal like a glutton.


MY PROTEST SALAD
serves 4

Ingredients:
For the Orange-Lime dressing:

.Lime juice....................................2 tsp.
.Orange juice.................................2 Tbsp.
.White vinegar...............................1/2 tsp.
.Honey...........................................1Tbsp.
.Extra virgin olive oil....................2 Tbsp.
.Garlic...........................................1 large cloves
.Salt...............................................to taste(approx.1 tsp.)
.Black pepper powder...................1/2 tsp.
.Red chili flakes............................2 pinches
.Dried basil leaves........................1 pinch
.Dried oregano leaves....................1 pinch
.Raisin............................................2 Tbsp.


For the salad:
.Iceberg lettuce leaves..................1/4th cup, tightly packed
.Buttercup lettuce leaves...............1/4th cup, tightly packed
.Purple-leafed lettuce leaves........1/4th cup, tightly packed
.Basil leaves.................................6
.Mint leaves..................................10
.Arugula leaves(rocket leaves).....1/4th cup, tightly packed
.Cherry tomatoes...........................1/4th cup, roughly chopped or cherry tomatoes halved
.Yellow Zucchini..........................1/4th cup, cut into 1 cm dice
.Red and yellow bell peppers.......1/4th cup, cut into 1 cm. dice
.Red onion....................................1/4th cup, thinly sliced
.Asparagus.....................................2, cut into 1 inch pieces
.Walnut.........................................2 Tbsp. roughly chopped
.Pumpkin seeds.............................1 Tbsp. lightly roasted
.Baby raddish...............................4, thinly sliced
.Black olives................................6 (4 thinly sliced and 2 for garnish)
.Olive oil......................................1 tsp.
.Salt...............................................1 pinch


Method:
For the Orange-Lime salad dressing:
.Crush the garlic clove with salt in a mortar and pestle.
.Add the extra virgin olive oil, orange juice, lime juice, black pepper powder, red chili flakes,
 dried oregano leaves, dried basil leaves, honey and raisins.
.Set aside in the mortar and pestle for 5 minutes.
.Crush the raisins coarsely.
.Store in a glass bottle in a refrigerator for 2 to 3 hours or up to 24 hours.
.Add to salad or use as a dip for freshly baked bread.

For the salad:
.Wash and squeeze dry all the leaves.
.Roughly tear the lettuce leaves and set aside all the leaves.
salad with the salad dressing in the centre
.Heat oil in a flat pan and add the asparagus, zucchini, red and yellow bell peppers and a pinch of salt.
.When slightly cooled mix together with all the leaves, red onion, 4 olives sliced thinly, baby radish
  sliced thinly, tomatoes, walnut and pumpkin seeds.
.Add the dressing to the salad just before serving.


Note:
.A salad leaf mixture available in super markets does well as there are various types of leaves such as
 baby spinach, red chard, oak leaf, endive and many more all together in one box.








Thursday 17 May 2012

FALAFAL



Pitta breads without Falafal are incomplete. The first time I ate falafal, it was stuffed inside a pitta bread at a quaint roadside Middle-Eastern joint surrounded by mountains in New Zealand. No wonder I fell in love with it instantaneously. New Zealand has been the most beautiful of all places I have visited and I think the best place to fall in love with anything. A scenic place with a lake within a lake, with poppies growing along the roadside, with sulphur fumes coming out of the cracks on the roads as you drive on them, with a thousand waterfalls coming down the mountains on a rainy day, where every mountain seems to be owned by somebody, with red grass and yellow grass growing alongside each other, with valleys full of beautiful lavender coloured flowers. This land of the volcano is so beautiful that the only emotion you can feel is Love. So I just fell in love with my first ever falafal stuffed within a pitta.

Made of chickpeas this snack can be used as a starter at any dinner party. It can be used in Indian curries or in Italian pastas, chopped and added to a salad and of course stuffed within a puffed-up pitta pocket.


Falafal

Chickpeas or garbanzo beans or kabuli chana are very rich in dietary fiber that helps in a better blood fat regulation and lowering the levels of LDL-cholesterol, total cholesterol and triglycerides. It helps control the blood sugar levels and insulin secretion.

Including these beans in the diet helps in lowering the risk of colon cancer and other colon problems. It consists of insoluble dietary fiber that is metabolised by bacteria in the colon giving rise to large amounts of short chain fatty acids which gives energy to the intestinal cells thus lowering the risk of colon problems.
The outer seed coat of these beans contain antioxidants and the darker the colour of the skin the more antioxidants. So do not throw away the darker ones or the irregular shaped ones as they are healthier.
Just a half cup of this bean is beneficial and helps in controlling diabetes, heart problems and cancer.

Apart from the very healthy dietary fiber these beans contain molybdenum, manganese, folate, tryptophan, protein, copper, phosphorus, and iron. Canning these beans reduces the folate content.


FALAFAL

Ingredients:
.Chickpeas(raw)......................1 cup
.Water......................................3 cups
.Oil..........................................for deep frying
.Spinach chutney cubes............4 or  4 Tbsp.
.Mint chutney...........................1 Tbsp.
.Green chili.............................2 tsp., finely chopped
.Ginger....................................1 tsp., grated.
.Mint leaves.............................2 Tbsp., finely chopped
.Coriander leaves....................2 Tbsp., finely chopped
.Tava fry masala......................1 tsp.
.Coriander powder..................1 tsp.
.Red chili powder...................1 tsp.
.Raw mango powder...............2  1/2 tsp.
.Salt.........................................to taste
.Cashew nuts...........................3 Tbsp., coarsely ground
.Pepper powder.......................1/2tsp.
.Garam masala powder............1/2 tsp.
.Corn flour...............................2 Tbsp.
.Fresh bread crumbs................3/4th cup (1 1/2 slices of bread=3/4th cup crumbs)

Mint chutney:
.Mint leaves............................2 1/2 cups
.Coriander leaves....................1/2 cup
.Spring onion greens................1/2 cup
.Green chili...............................3, roughly chopped
.Ginger......................................1/2 inch piece, roughly chopped
.Roasted cumin seed powder.....2 tsp.
.Lime juice.................................1 Tbsp.
.Lime rind..................................of 1 lime, grated
.Salt...........................................to taste
.Water.......................................1/4th cup or as required to ease grinding.

Method:
 For the mint chutney
.Blitz together all the ingredients to a fine paste.
.Store in a glass jar or cube it in an ice cube maker, each cube of 1 Tbsp. measure.
.Store the mint chutney cubes in a zip lock freezer bag in the freezer.

For the falafal:
.Soak chickpeas overnight in 3 cups of water.

.Throw away the soaking liquid and rinse the soaked beans thoroughly.
.Grind into a coarse paste in a blender.
.In a large bowl mix the chickpeas with all the remaining ingredients.
.Taking 1 Tbsp. of the mixture shape into flat discs as shown in the picture.
.Set aside in a baking tray to air dry for 10 minutes.
.Meanwhile heat the oil for frying.
.Deep fry the falafal on a low to medium heat till crisp and golden brown.
.Drain on a kitchen absorbent paper.
.Serve hot as a starter or add to a gravy, or serve in a pitta bread.




Note:
.Throw away the soaking liquid as it contains flatulance causing substances.
.Green or brown coloured chickpeas can be added or substituted in this recipe.
.Any other aromatic herb such as basil or fenugreek leaf can be added instead of mint leaves.
.1 cup raw chickpeas when soaked and ground gives 1 1/2 cup coarse paste.
.1 1/2 bread slices give 3/4th cup bread crumbs.

Saturday 12 May 2012

TZATZIKI



Usually, as soon as the money is out of my wallet and into the doctor's I become absolutely the pinkest picture of health, but this time I came back with another infection that enjoys my company a lot more that I do.
After practically a month of harbouring the dear unwanted guest I have decided, with the power of my mind to bid adieu to it. I think now, more than the doctor's prescription, I need the excitement of writing the blog, to get me back on track.
So picking up from where I left, I would like to share a very tasty recipe, that of Tzatziki.

Wonder where the word originated..one look at the word and Russian folk tales come to my mind with Prince Ivan finally uniting with the Princess and eventually becoming the Tzar. But I checked and it is probably of Turkish origin.

Tzatziki- A simpler version is found in India called Pudina Raita, where the yogurt, salt and dried crushed mint leaves are mixed well together or a mint chutney is beaten into the yogurt. It can be used as a side dish or as a dip with kebabs. When eaten as a side dish it adds to the protein in a well-balanced meal.

I love to eat it as a dip with a few additions that the Turkish people have made, making this simple dip more nutritious.
Mint in this preparation makes it very refreshing.

Tzatziki

Adding cucumber to it makes it more refreshing.
If you can't grow cucumbers in your garden don't fret, grow some mint instead. Grow the used stems and enjoy the freshness of mint right in your garden.

TZATZIKI:
Ingredients:

.Yogurt...................................1cup (gives 1/2 cup hung yogurt)
.Cream....................................2 Tbsp.
.Salt........................................to taste
.Black pepper powder............1 tsp.
.Garlic....................................1 clove, crushed into paste (approximately 1 tsp.)
.Cucumber...............................1/4th cup, grated and water squeezed out
.Mint leaves............................2 Tbsp., finely chopped +1 sprig for garnish
.Walnut....................................2Tbsp. very finely chopped(optional)
.Pomegranate seeds..................1 tsp. for garnish

Method:
Hung yogurt:
.Put the yogurt in a muslin cloth and tie it up. Hang this on a tap in the kitchen sink or on a knob with a
 collecting bowl under it to collect the liquid draining from the yogurt(due to gravity). Do not squeeze
 out the liquid by pressing. 1 cup yogurt should give approximately 1/2 cup hung yogurt.
.When drained, remove the thick hung yogurt into a bowl.

For the dip:
.Add cream, salt, black pepper powder and garlic paste(freshly made by crushing) to the hung yogurt.
.Mix well to get a smooth mixture.
.Grate the cucumber and squeeze out the water from it.
.Add the cucumber and mint leaves to the yogurt mixture.
.Add the finely chopped walnuts to add to the crunch and nutritive value of the preparation. (optional)
.Garnish with a sprig of mint and some pomegranate seeds to add colour if you like.

Tzatziki with rye pitta bread
 Note:
.This dip can be used as part of the filling inside the pitta bread pockets.

Thursday 3 May 2012

TAHINI


Tahini is very simple to make but adds an exotic nutty flavour to any dish.
I like to play with it. I add it to my vegetable preparations in the gravy, or to my chutneys, or just drizzle over my sandwich filling and of course in Hummus.
I make it in two flavours- Plain and Garlic with white sesame seeds or sometimes with black sesame seeds just to add the drama.


white sesame seed tahini
Though this is a Middle-Eastern preparation, all the trade drama regarding this dramatic tiny seed found in a tiny little pod, with the highest oil content among seeds takes place within Asia- with Myanmar being the largest producer, India as the largest exporter and Japan the largest importer.
With it's origins in India, no wonder it is known as a survivor crop.
It has supported the farmers all over the world when no other crop would, though with less water the yield would not be as good.
Did Allahdin get the phrase "open sesame" from here while trying to get the tiny pods open?

This tiny power-packed seed contains about 50% oil, natural water-soluble antioxidants, is rich in Omega 6 fatty acids, protein, calcium that helps people suffering from osteoporosis.
But this seed like other seeds can cause allergy in some.

 It is widely used in cuisines around the world- in savoury and sweet products.
 I use this seed on and in my breads and many preparations.


TAHINI

Ingredients:
.White sesame seeds.............................1 cup
.Olive oil...............................................1/3rd cup +some extra
.Salt........................................................1/4th tsp.(optional)

Method:
.Toast the sesame seeds lightly tossing continuously. Do not let them colour.
.In a blender grind together sesame seeds, olive oil and salt(optional).
.Store in a glass jar and top with some extra olive oil.

Note:
.I like to add the salt to my tahini but it is not a requirement.


Wednesday 2 May 2012

MINTY LIMY HUMMUS



There are various versions of hummus. This one is so good and healthy that I think anybody trying to shed that extra weight should eat a bowl of it just like that, without any bread. I do that because I just love hummus.
High in protein my version can be mixed with a salad, or served with salad sticks as a dip or if you like it can be even served with something fried and crunchy. But I think the best way to eat hummus is stuffed inside a pitta bread.

I am glad the Middle-Eastern people came up with this pleasurable combination , am truely thankful to the person who invented the wheel, Johannes Gutenberg who invented the printing press in 1440 A.D. and of course all those chefs who have worked to bring on the food movement, making it possible for us today to be able to know about different foods and taste them without having to travel to the place of origin. And of course to the invention of the internet and to Sir Timothy John Berners-Lee who invented the world-wide web for making this movement faster and bringing it right into our homes.

Now the hummus will be even more delectable.

It is made of Chickpeas that has travelled all around the world from Turkey, it's birthplace and has made it's home in India and Pakistan with India producing 14 times more than Turkey and 7 times that of Pakistan.

Chickpeas also known as Garbanzo beans or Kabuli Chana  have a high protein  and fiber content. These beans are a good source of zinc, folate and phosphorus and are low in fats and good for people with diabetes. An addition of these beans in the diet helps lowering the cholesterol. It's fat content is mainly poly-unsaturated fat.


minty limy hummus

HUMMUS

Ingredients:
gives 3cups
.Chickpeas...................................1 cup raw(gives 2 1/2 cups when soaked overnight)
.Tahini.........................................1 Tbsp.
.Yogurt........................................3 Tbsp.*
.Garlic.........................................4 large cloves crushed
.Roasted cumin seed powder.......2 tsp.*
.Salt.............................................to taste
.Black pepper powder.................1 tsp.
.Lime(seedless)...........................1/2, quartered and boiled in 1/4th cup water
.Lime juice..................................1 1/2 limes
.Mint leaves................................2 Tbsp finely chopped
.Extra virgin olive oil.................1/4th cup +2 Tbsp. for garnish
.Pomogranate seeds(fresh)..........for garnish
.Red chili powder.......................to garnish


Method:
.Soak chickpeas in water overnight for about 12-14 hours.
.Throw away the soaking liquid as it contains flatulence producing sugars.
.Boil the chickpeas with 3 cups of water and salt to taste in a pressure cooker for 30 minutes
 on medium heat or until they are well cooked (the skin falls off).
.In 1/4th cup water boil 1/2 a lime for 2 minutes in a microwave oven.
.When hot place the boiled chickpeas (reserve 2 Tbsp. to use as garnish) in a blender with tahini,
 yogurt, garlic, roasted cumin seed powder, salt to taste, black pepper powder, boiled lime along with
 the water it was boiled in, lime juice, mint leaves and extra virgin olive oil.
.Grind to a very fine paste until creamy.
.Place in a bowl and sprinkle some red chili powder/cayenne powder.
.Garnish with the reserved boiled chickpeas, pomogranate seeds and top with 2 Tbsp. of olive oil.
.Serve this dip with pitta bread crisps, vegetable sticks or inside the pitta bread sandwich and so on.

minty limy hummus

Note:
.Let the dip rest for 30 minutes before serving. This enhances the flavours.
.This dip can be stored in a glass bottle in the refrigerator for upto 3 days.
*It tastes better if the yogurt is atleast 1 to 2 days old. It adds to the sour taste. Fresh yogurt tastes sweeter than the old one.
*Roast the cumin seed till brown and fragrant. It browns very quickly about 30 to 40 seconds.