Weave a Thousand Flavors

Batata Poha ~ A classic Brunch Specialty of Flattened Rice & Potatoes from Maharashtra

Meet Maharashtra's favorite brunch - Batata Poha.

Batata Poha is a quick saute of flattened rice a.k.a beaten rice and potatoes scented and flavored with curry leaves & chillies and tempered with cumin & mustard seeds in hot oil. Beaten rice is de-husked rice which is flattened into flat light dry flakes.

Poha or flattened rice can be purchased at any Indian or Pakistani store and is ready to use straight out of the bag. It is important to purchase the right kind of poha for the right dish though. This one requires the fat variety as the thin variety turns to mush under the onslaught of moisture and heat.

This is one of those dishes that is big on simplicity and equally big on technique. One of the most common mistakes with this dish is add water either while cooking the potatoes or while sauteing the flattened rice.

In fact, it is best to leave water out of the equation for most part using it only while running tap water over the flattened rice in a sieve, simply to rehydrate it.

In order to quickly and effectively cook the potatoes without water, the potatoes need to chopped thin so it can be cooked by sauteing.

Once you follow these few simple steps, perfect batata poha is a given and that in itself is no small feat! Because as we all know, some of the greatest culinary challenges lie in the simpest of preparations - think, poached egg!

If anything, Batata Poha is a perfect example of a handful of simple and frugal ingredients coming together in perfect harmony to create what can only be described as satisfying and delicious.

A sprinkle or fried peanuts or some fresh grated coconut and chopped cilantro and you've managed to dress up an already lovely meal.

Asian Style Cooling Cucumber Salad

Cucumber is used all throughout Asia as a side to spicy dishes.

And for good reason.

It's delicious.

And it's cooling.

That in in itself is a good enough reason as any to treat yourself to this lovely salad that takes only minutes to prepare. Chances are, you have just about everything already sitting in your pantry.

It does need a mandolin for evenly cut slices. The rest is easy - some finely sliced red onion, a scatter of edamame seeds, rice wine vinegar (Mirin), honey, sesame oil, a touch of garlic and salt.

A sprinkle of cayenne to finish it off and there you have it. What a great hot weather side to roasted meats and spicy stir-fries!

A Treat For Mum ~ Fluffy Coconut, Lemon & Blueberry Pancakes

I can't imagine weekends without something special and made-from-scratch come Sunday morning. And what a great way to treat Mum!

French toast, scrambled eggs, sausage & egg muffin sandwiches, you name it, we love it! But pancakes will always be on the top of the most requested breakfast by the younglings.

So the race is always on to out do the last batch, spruce up my basic recipe or create something different altogether. These pancakes take fundamentally salt-of-the-earth flavors and turn them into the fluffiest, cakiest pancakes ever. I must thank my stars for the creative juices that were flowing copiously for this one!

Using both sweet and dessicated coconut, fresh lemon zest and fresh summer blueberries....let me tell you - it does not get much better than that!

Pure grade A maple syrup with is not optional and neither are the warm and fuzzy smiles you'll get when you bring a batch of these to the table.

The fact that you'll love these as much as they will makes these a reward in itself!

In A Jiffy ~ Udon Noodles Stir Fry with Pork & Peppers

One of the things I miss most about my years in Singapore is the food.

At times so different from traditional Chinese cuisine, the blend of Malay, Indian and Chinese cultures if anything have made the food richer and so much more diverse than it's traditional roots.

The sum my friends is indeed greater than it's parts.

I also love the ease of preparation with which some dishes would be put together - simple steamed fish or chicken, stir fries not to mention noodle soups and even eggy creations.

Of all the weeknight quick meals I've been taking away from Singapore, this right here is my favorite. Just a handful of ingredients and less than 30 minutes was all that was required to go from starving and frugal to dinner done!

And no, I certainly did not live my 20's on Ramen noodles. As lean as those times were, yours truly still had certain standards to maintain. Though I must admit most of my pay did go toward wine and Zola's books which was why I was particularly grateful for dinners like these.

Food from the Manverse ~ Deep Dish Reuben Pizza

Once in a while I pull out all stops and cook for the boys.

I mean really cook for the boys.

The kind of food that deserves a cold beer (for the dad) and a cold glass of milk for the munchkins. The kind of food that involves stringy cheese and thick bread and loaded with meat & cheese.

No sign of a green leaf anywhere in sight.

All hail food from the Manverse!

For a family that loves it's Reubens, this comes as no surprise.

Now, a quintessential American sandwich, this country's love for the Reuben sandwiches began in the 1920's though the jury is still out on whether this creation is all thanks to a Lithuanian grocer from Omaha, Nebraska or a deli in New York city.

Either way, America has had a good 93 years loving this sandwich and the fervor has dimmed not.

A classic Reuben sandwich consists of corned beef or pastrami, sauerkraut (pickled cabbage), swiss cheese and Russian dressing (a lot like Thousand Island Dressing) or Dijon mustard.

I've taken all of elements of the sandwich and using home made pizza dough, hand pressed it into my favorite Emile Henry clay pot brazier hence, the deep dish.

Next, I slathered the pizza base in home made Russian dressing, sauerkraut, sliced swiss cheese, folded layers of thick cut pastrami followed by even more sliced cheese.

All that in a super hot oven and the result is an incredible, what's got to be a sandwich's gift to a pizza!

Like I said, all hail the manverse and I leave now you with a recipe and the image of Tarzan beating his chest.

For the Young & the Old & the In Between ~ Oatmeal Butterscotch & Choco Chip Cookies

I don't make cookies too often. There are too many things on my must-make list and life is simply just too short to keep up.

But when I do it's usually because I'm jonesing a sweet morsel or the snack box is empty with the boys tummies rrrumbling. Either way, it's always when time is in short supply so I turn to my usual stash of in-a-jiffy cookie recipes that never fail me.

This one definitely falls in my fave top 10. So good with just enough flour to hold the oatmeal together, redolent with the scent of orange zest and just the right dash of different to keep me coming back.

I have not yet met a person, young or old, who didn't love them and asked for more. Now that's saying something. Especially when it comes to my 'chocolate-is-my-kryptonite' hubby.

Not to mention these are tailor made for a glass of cold milk.

Dunking, not optional!

Pasta con gamberi e pesto di pistacchi ~ Pasta with Prawns & Pistachio Pesto

 

Sophisticated & refreshing, this classic dish incorporates all the things we love about a really good pasta.

Unlike the traditional pesto with basil, pine nuts and parmesan that is so classically Genoa, this instead omits the cheese completely! Garlic and loads of pistachios along with a generous glug of extra virgin olive oil combines with fresh basil and parsley to create a delicious medley of fresh flavors.

And like all good things, once you begin with a good foundation, the rest comes easy. Excellent jumbo prawns and sweet plump cherry tomatoes continue in the happy path already set by the pesto.

The choice of cherry tomatoes over grape is a crucial one since cherry tomatoes have all that sweetness and juice without that thicker skin. Taking no more than 30 minutes to prepare, I can't think of a better weeknight meal or a more elegant dinner when company is over. Serve with a really good dry white and some crusty bread and it doesn't get much better than that!

Sun Kissed in the Winter ~ Traditional Sicilian Blood Orange Salad from Catania

If there is one reason to be a happy foodie while bracing the winter's chill, it's this~

Blood oranges

Available only between the months of December and April, they get their remarkable ruby red color from a special pigment called anthocyanin which incidently is the same pigment common in red cherries, red fruits and even red flowers.

Quite popular especially in the Mediterranean, in the U.S they are also grown in Florida and California.

And as far as I'm concerned, it's a season enough to look forward, working with them in many different ways. I love using them in my favorite ricotta cake but this salad is one that I make all the time while these beauties are still available in the produce section.

Take a bite of this refreshing salad in the depths of winter and you'll know why - it's like being sun-kissed! The sweet oranges pair beautifully with the oil cured olives, pungent red onions against the backdrop of your most excellent quality extra virgin olive oil.

That really the key - use your finest ingredients because this salad masks nothing and celebrates everything.

Mussel, Clam & Fennel Soup ~ Catania, Sicily

 

I love the simplicity of this soup -shellfish in broth & lightly flavored with herbs.

But what I love most about this soup, is the thick slices of fennel that you spoon with every bite.

I wish we ate more fennel. What a remarkable bulb!

Gorgeous, raw and wonderful softened in soup, this anise flavored vegetable seems to be underrated in our diet.

The honest flavors and ease of preparations puts this one right up there on my list. It's also an economical way to add some real pizazz to a meal - whether just for the family or for company.

I believe you'll love everything about this Catanese creation.

A Kiddie Favorite, All Grown Up ~ Cheese & Z'atar Straws

 
There are few things yummier than puff pastry cheese straws.

I don't care how old you are, a batch of these coming out of the oven will have you swooning.

So here's taking a classic and turning them into a all-grown-up-gourmet variety that will appease not only the kiddies around the holiday table but all adults with discerning paletes.

Let's be clear about one thing though - this post hardly classifies as a recipe. After all, can a recipe with 3 ingredients, namely, aged parmigiano reggiano cheese, z'atar and frozen puff pastry sheets and 15 minutes in the oven be classified as such?

Who the heck knows!

One bite and they'll be your next best friend when ever company is over or you want to make a ooh-la-la statement without letting on that you hardly broke a sweat fixing these.

For kitchen divas everywhere, here goes!

Rescuing a Jar of Apple Butter from a Life of Servitude ~ Apple, Turkey, Provolone & Arugula Panini

 
A couple of weeks a ago I introduced ya'all to our annual culinary pilgrimage to the Graves Mountain Lodge in Syria, Virginia.

It's a place to go for a more leisurely pace and to enjoy some of life's simpler pleasures like porch sitting and people watching, a stroll down a country lane, watching pigs roll in muck and for those who needing more tailored activities horse riding, fishing and camping.

They are also known for their home cooked southern meals and their fresh-off-the- farm marmalades and jams. Now the one thing they are esteemed for is their apple butter. Remember that pic of the apple butter being slow cooked over coals for 14 hours?

Well rightly so, a few jars of that delicous apple butter found it's way into our pantry cabinet this last visit along with numerous jars of orange marmalade & fruit preserves. Lately, I have found myself walking right past it, ignoring it and generally turning a blind eye wondering if this little jar of apple butter is doomed to a life of servitude in my kitchen pantry. This, because I haven't quite figured out how to enjoy it except slathered on toast.

It seems that luck was on the side of apple butter.

As I was waiting in the checkout lane at my local farmers market, I began flipping through their monthly newsletter and there was an article on apple butter and all its health benefits with little tips on using it in muffins, pancakes and paninis.

And what with all that turkey in the refrigerator, what better time to do something delicious with apple butter & leftover turkey than now?

After all, this week post Thanksgiving food coma, it's all about simple meals that use up leftovers in fun imaginative ways. In my mind, there is something wonderful about combining fresh apples and cheese. Now add some turkey and fresh peppery arugula and I think that Apple, Turkey, Provolone & Baby Arugula Paninis is the answer to our prayers.

Perfect for Busy Weeknights ~ Savory Salmon Pancakes with Ricotta

Some busy nights nothing will do but savory pancakes!

I for one am a big fan of them. Remember the long lost blinis? Those marvelous Russian savory pancakes that were so popular served with caviar? Well, if you've been reading the blog then you know I love them, absolutely love them. And no, I don't serve them with caviar (yah, budget buster, that one!) but more like with everything else.

You know I'm always going on and on those thin sections of the salmon on the other side of the fillet half - left over from the thick plumpy halves used before. Those are the salmon bits that are put to brilliant use in a recipe such this.

The inspiration for these pancakes are drawn both from savory pancakes served as Italian Antipasto as well fish Jewish pancakes made with matzo meal.

In this version, a little bit of this and a little bit of that turned out to be just the recipe. So get your forks and dig right in!

Creamy Penne Pasta with Andouille Sausage & Shrimp in Cajun Spices

I think that there are those of us who love sausages and those who don't.

Now the ones I am partial to are not the pulverized, unrecognizable meat ones where you turn the package over to find an ingredient list one would expect on the back of a NASA experiment gone wrong. I am partial to the ones with fresh ingredients a.k.a gourmet sausages, so much so that I am dying to start making my own.

It is on my 'to do list' right up there with homemade pasta. Note to self - Buy new pasta making machine ASAP, now that I can scratch the Kitchen Aid Mixer off my list.

Moving on...food gurus like Mario Batali (I could just kiss his orange crocs) make their own and I hope that one of these days, I will harness enough courage and becomes buddies with a butcher who will help hone my sausage making skills. Because, when you think about it, how can one make sausages without a neighborhood butcher in your corner?

Suffice to say, until such a day should arrive, I am grateful for the likes of Chef Aidells whose numerous sausage products often grace my kitchen. And whenever, I have Andouille on hand, I automatically gravitate towards prawns and cajun spices. In this instance I am also turning towards pasta with a splash of heavy cream. Gasp!

Now I admit I am the first one to change the TV channel when one of Paula Dean's recipe comes on with 3 cups heavy cream in the ingredient list, but in this instance, I dare to use a wee bit myself. Fortunately, for all of us, this is one of those recipes I make a few times a year but when I do, it's always lip smackingly good.

Weeknight Special ~ Thai Style Beef or Chicken Stir-Fry over Rice Noodles

 

The secret to a great relationship also happens to be the secret to great food - heat.

Think of delicious stir-fries cooked over a flaming 170,000 BTU wok burner and it removes all doubt.

Interestingly enough stir-fries are not indigenous to Thai cuisine but rather introduced by the Chinese but have become so mainstream that it would be impossible to think of  Thai food without this cooking technique - imagine a world without Pad Thai!

Since Thailand is predominantly a Buddhist nation, this permeates into the very core of its cuisine which results is foods using a lot of fresh ingredients, vegetables and green herbs  rather than dry spices. Also, the meat is rarely cooked in big chunks but rather sliced into slivers and infused with flavored marinades.

Fusing stir-frying as a cooking technique with fresh ingredients of Thai cooking is a gateway to culinary heaven and a great way to treat oneself to a delicious week night meal.

Most of us don't have access to a 170,000 BTU wok burner and if we do, perhaps stand a risk of burning the house down! But even with the meagre 16,000 BTU stove in our home kitchens, we can still end up with a great stir-fry using these simple but key tips,

• Pre-heat the wok to very hot. When a drop of water sizzles when it hits the wok, the wok is ready to use.

• An inch of oil at the bottom of the wok is a good general rule of thumb to use while stir-frying. If the oil runs low, add more. (I said wok, not a flat pan)

• Keep that heat on high as much as possible but never below medium-high.

• All ingredients must be prepared in advance before hitting the stove. 90% of the time is spent at the cutting board and a mere 10% at the stove.

• 1/8" thick juliennes are the way to go - meat or veggies, keep it all the same thickness so they all cook at the same rate.

• Eat right off the heat. Stir-fries don't keep well so have the rice or noodles ready to go before beginning to stir-fry so you can sit at the table immediately.

I'm using beef sirloin which is a tough cut of meat so it is great cut into thin strips and use in stir-fries otherwise would need overnight marinating to use on the grill.  Mind you, chicken thighs could also be used the exact same way and would be delicious.

To this I'm adding ginger, garlic, lemongrass, carrots, red bell peppers and a delicious sauce with Thai Sweet Chilli sauce, soy & sriracha. Off the heat, the stir-fry is tossed with fresh cilantro, mint & crunchy bean sprouts.  

Dinner?

Done!

Comfortably Elegant ~ Chicken Liver & Mushrooms on Toast

Chicken livers on toast used to be one of our favorite meals when Dad was away and sometimes on a Sunday when he was home.

Sunday was the day, when the newspapers were divvied up between us at the table and passed around - "I'll swap you entertainment for sports and what-not". I miss these rituals - the scent of Sunday morning papers. I'm sentimental that way - I love the smell of books and old paper. In fact, I'm pretty sure that I'll be the last of my species to trade in a real book for a Kindle.

Mum was the first to introduce me to this very British meal. And what a good one it is. Chicken livers are not just for the occasional pâtés and stuffing, they are marvelous pan-fried.

I've taken my childhood recipe as I remember it and tweaked it with some rather grown-up and if I may say so, sophisticated touches. For example, using sherry vinegar instead of sherry and lemon juice and thick slices of a lovely rustic farmhouse bread instead of simple toast as we'd have it back then. The Worcestershire sauce remains as-is and so does the healthy dose of ground black pepper.

The mushrooms are so very good with it and soak up all the pan juices making them uber-delicious.

If there is one thing this meal proves is that you don't need fancy ingredients to make an excellent meal - just good ingredients, a little bit of time and a glass of wine.

After all, every thing tastes better with wine and a warm memory!

Ugly Name, Delicious Dish {Ma Po Tofu} ~ Pork & Silken Tofu in Chilli Soybean Paste from the Sizhuan Province

 

Shakespeare knew what he was about when in Romeo and Juliet, he said "A rose by any other name would smell as sweet"

And I am not even talking about roses or love here.

 What I am talking about is Ma Po Tofu which roughly translates to  'Pock Marked Old Woman Tofu' and  is a dreadful name for an absolutely delicious dish.

In fact it one of our all time favorite meals at home.

This is one meal that of all places conjures up memories of one  of the most unlikely of places in the world for me ~ Port Douglas just off the coast of Cairns in Australia, a hopping point to the Great Barrier Reefs.

You see as a student in Australia, I was determined to see as much of the country even if that meant working multiple jobs while keeping my grades up & putting in all-nighters for parties (some times not quite in that order).

One fine day walking along campus I came accross an advert by a group of students looking for a 5th person to join them for a trip to the Great Barrier Reefs. The group consisted of 3 girls & 1 guy all of whom were Singaporean.

At that point, with the exception of knowing that Lee Kwan Yiew was the Senior Minister of Singapore, that it was a pristine country with tough rule encforced upon it's citizens, I knew very little about this country.

You know what they say in life, that all we see are dots on a surface and we don't really  see how they're going to connect? Well, it's true.

Little did I know that during this chance meeting that two things my parents knocked well & good into me - a true appreciation for authentic Chinese cuisine (Cantonese) &  mad chop stick skills since the age of 5 was going to begin to pay off big time nearly two decades later.

As we sat in a little hole-in-the-wall Cantonese place in the town of Port Douglas, we ate one of the most memorable meals of my life - salt baked whole chicken, Kang Kong leafy greens with garlic and Ma Po Tofu.

One bite and I was hooked!

This spicy meat and tofu dish from the Sichuan province famous for its ma la peppers was lip smackingly delicous and I couldn't get enough! The meal was also the beginning of some pretty special friendships that carried on, when not so far in the future my life would take me to Singapore on a more permanent basis.

Affection for both the food and my friends at that table have thrived right along with this recipe.

What you need to know before you fix this dish ~

There is no subsitute for Chilli Soybean paste or Sichuan ma la peppers. Also omitting these ingredients will give you anything but Ma Po tofu - think a blah pork and tofu stir fry.  It is easily available in Asian stores - Chinese as well as Korean.

Colossal Tiger Prawns with Roasted Sweet Peppers, Grape Tomatoes & Goat Cheese, drizzled with Spice Oil

There are moments when inspiration strikes in a big way & even though the whole path is dimly lit you know that baby steps in the right direction will get you to your destination.

This may very well apply to many of life's situations. It just so happens that it applies to dinner.

And so it was that on this ordinary day that I made this -

 

It didn't begin because of some undying urge to fix something fabulous, it actually began for the humblest of reasons - the need to use up odd scraps from the refrigerator.

And I had a bag of mini peppers that was not going to last for but a few more days that I was determined to make good use of. This led to a further inspection of my fridge contents to reveal some goat cheese & parsley also on their last legs.

I was also in no mood for anything that would require any more than 30 minutes from start from finish but wanted to do the peppers & goat cheese, justice.

I also have a motto in my kitchen a sort of Das Kitchen rules

Rule # 1 When all else fails, go for the prawns!

 Rule# 2  When in doubt, stir-fry!

So I decided to jump in the car and pick up some of their colossal tiger prawns & they had those yummy grape tomatoes staring up at me - Who can resist?

The rest was easy - some lovely olive oil, garlic, fennel seeds, red pepper flakes & we're almost there.

Keith Floyd's ~ Mussels in White Wine, Saffron & Herbs

I once read somewhere that as we get older we  see our past in technicolor and our future in shades of gray. I think there is some truth to this.

It feels like yesterday that I was traipsing back from school in my gray uniform, eager to get home in time for my favorite cooking show by British Celebrity Chef, Keith Floyd. In his 'Floyd On' series, back in the 80's  he'd travel all around the world and cook in the most extraordinary locations - steaming fish on a boat in the Great Barrier reef, fixing kangaroo Osso Bucco in the outback or fixing spring rolls in the paddy fields in Thailand.

He was my first true introduction to world cooking and the philosophy that cooking is intuitive and about having fun, not about measurements. His motto "a splash of this" & "a dash of that" is a mantra I've long adopted since. I'll never forget his constant " Over to me, Clive" as he prodded his cameraman to zoom in on a piece of fish or the marbling on a steak.

He was an eccentric, thoroughly outspoken, nearly always politically incorrect, a swashbuckling Brit, a wine guzzler and by all accounts the way he was on television pretty much summed up the way he was in real life.

In his lifetime, he had over 20 cooking shows and even more books to his name. It is a well known fact that he never read or owned any of his books! So when after all these years, I sat in front of the computer and googled him, I felt my heart sink as I read this,

On Monday, September 14 2009, Keith passed away. He will be greatly missed by many.

I felt the loss of an old friend, one I had never met or who knew of my existence, but he had undoubtedly made a  difference in my life.

 As a teenager, if it weren't for him, I probably would never have been interested in cuisines from all over the world, made my first Vietnamese spring rolls, my first osso bucco or my first paella.

So here's to one of Britain's  first celebrity Chefs, Keith Floyd and thanks to him, the very first mussels I ever fixed.  

 As in the words of Floyd, “Kissing Don’t Last, Cooking do!”

Nifty & On The Go ~ Berry Delicious Lemon Curd Trifles

 

Trifles are a treat on any given occasion.

And traditional English trifles with layers of sponge cake, home-made custard, jelly and fresh whipped cream are guaranteed to feed & please a crowd. However, they aren't quite transport friendly are they?

So I quite like making these instead - I fore-go the custard and the jelly and instead do a lemon curd cream with softened cream cheese whipped up with heavy cream.

The lemony flavors from the lemon curd are just splendid and the cream cheese adds stability to the cream base. Mind you, they still need to be tucked in a cooler with cold packs and all but travel really well especially in these nifty little mason canning jars that make the perfect 'packed-to-portion' carriers.

And of course, using fresh, sun-ripened berries in the summer are the way to go - seasonal, fresh at it's best!

30 minutes & Done : Whole Wheat Penne Pasta tossed with Chicken Sausage, Artichokes & Arugula

Some of my absolute favorite pasta dishes are ones without a sauce per se,  where the combination of good quality olive oil, fresh garlic & a handful of other ingredients are all that is required for an outstanding meal.

It is also a perfect dish to throw together in about 30 minutes when a good movie, curled up on a couch, awaits. A chilled glass of wine & good company are the only other required accompaniments.

This one comes together once again from my store-house of inspiration - no, not my mind - the refrigerator actually. And like so many of home-style Italian dishes, it uses what's readily available at hand which in my case, is some fresh arugula (that I'm afraid was heading towards doom),  half a jar of artichokes, a handful of black olives and of course some precooked variety of gourmet chicken sausages.

And since tonight's showing in our living room is a rerun of Sabrina - yes the one with the Oh! so gorgeous Harrison Ford & ever beautiful Julia Ormond, there is no way I'm spending any more than 30 minutes in the kitchen from start to finish!

Dum Aloo ~ Simply Spiced Baby Potatoes from India

When baby red potato globes grace my supermarket bins in large mounds, it invariably means that Dum Aloo is about to make an appearance on the dinner or brunch table.

Dum Aloo is yet another example of how simple kitchen staples from Kashmir and North-India have been mostly over-done, over-spiced and over-creamed to point beyond recognition.

It is also the reason why I hold traditional cooks like my mother, my mother-in-law and my grand-mother who hold on to authentic recipes with hoops of steel in such esteem and reverence. I think they represent a dying breed - the last of the stalwarts who continue to carry forward recipes of their mothers and grandmothers resolute against tv-chef-doms that seems to be changing the face of traditional Indian cuisine into cream based-tomato paste versions of everything.

It therefore is startling when at a dinner party the one thing that gets rave reviews and numerous recipe requests are these potatoes from my mother-in-law's kitchen. So simple is this recipe that when I recite it in person, it is looked upon with disbelief.

A sense of - "how is it possible, that some thing so simple tastes this good? surely she's holding out on us".

Except that I am not.

It far more difficult to cook simply, to be simple and there-in lies true art.

Six Steps, One Fabulous Bruschetta ~ Balsamic Strawberries & Ricotta

I made these for my dearest friend the other day as we welcomed her home from the airport.

A light dinner of sorts with some lovely Chilean red wine to unwind after a long International flight.

These bruschettas couldn't have been more perfect.

The orange infused ricotta and complex flavors from the balsamic and vanilla infused strawberries with the refreshing burst from the occasional bite of basil was absolutely incredible.

So much so that I'm interrupting our girl time or should I say wine time to bring you this post.

So I really do hope you'll include this in your summer soirees.

And now if you'll excuse me, an excellent bottle of Oyster Bay Sauvignon Blanc and some very valuable friend time and a delicious chilean sea bass tagine awaits.

ciao ciao

Easy Elegance ~ Seared Pork Medallions in a Dijon Mustard & Dill Sauce

Some nights are just meant to be special - Birthdays, Valentine's Days, Anniversaries and then there are the just 'coz nights.

As parents we don't get enough of these - the just' 'coz nights and we should.

Because taking the time off - nay making the time hopefully means that we talk and that means we air our thoughts, not just as parents but as people, as friends. Not forgetting to air our opposing points of view which  in turn hopefully makes us less crotchety as people which makes us less crotchety as 'better halves' which makes us less crotchety parents. Win-win.

So because it was Tuesday and for no other reason I decided to make these along with cheesy scalloped potatoes, a yam and rutabaga mash and caramel ice cream for dessert.

I set up the kiddies table next (and a good 5 ft away) from ours  and we sat on the grown up table along with a chilled bottle of wine and glowing candles. I even dabbed  on some Guerlain. And with Andrea Boccelli bellowing on the stereo we sat down to eat.

And despite the kids side glances and sniggering at the next table, it was nice.

Mr. Hubby even suggested that we do this monthly. I agree and we'll see how it goes.

But for now, a just 'coz night on a Tuesday is a good start.

Curried Shrimp Deviled Eggs

These snowy devilled eggs remind me of an era gone by - a time where cocktail hour and cummerbunded servers were norm at the country club.

Marvellous for a light luncheon or afternoon tea, the lightly sauteed shrimp in Madras curry powder is all the kick needed to pizazz up what is other wise a lightly flavored offering.

For Mom's out there, I had my younglings fighting over the last piece and that's before I even got to the table myself!

Adapted from a tattered Cordon Bleu mini-series book on eggs from 40 years ago, these delights went by the name of Egg Mimosas and I've taken the original recipe and shaken it up.

Broccoli, Leek & Dill Soup with Goat Cheese & Herb Oil Drizzle

Done right, broccoli soup is lovely. I do however favor the au naturel version of this soup v/s the heavily cheesed up, rouxed up one.

A challenge however is to end up with a soup that is creamy in texture rather than a gritty pureed boiled veggie type version. The addition of a tiddly bit of cream does wonders for this but the true magic lies in the addition of fresh dill in the puree.

I find that cooking dill for however little amount of time kills the fragrance of this gorgeous herb. So I've opted to add it to the soup at the very end, just as is.  The herb drizzle oil, a simplified version of a basic pesto is lovely especially paired with the creamy goat cheese.

All in all this is a dressed up version of what is otherwise a homey comfort soup. But then again as we women know, accessories make all the difference!

Unfussy Home Style Italian Fish With Peas from Rome

Here's one from my poor student, uni days.

Thinking back, no wonder I was always broke - seems like I was feeding the whole dorm on any given night. I have always loved to cook but more than that I love to feed. Call it maternal instincts on overdrive with a dash of cultural idiosyncrasies.

I think such is true of almost all old world cultures - we are feeders!

Don't ever make the mistake of telling us you're full because chances are we're going to shovel another heapful onto your plate at that precise moment. Kid you not.

Speaking of student days, Mum had the foresight to pack some of my trusted cookbooks along with everything else. And thank goodness she packed my tattered , no frills Italian cook book by Nika Hazelton. Long before Batali, it's thanks to Nika that my love for home style honest Italian cuisine blossomed.

I still flip open the old girl every now and then and she never disappoints. This recipe however is an adaptation of one she makes with whole halibut. However, I've been making this simpler and economical version forever and it doesn't disappoint.

What more, its healthful and perfect for even the low-carb dieters.

I'm hoping to pass on my tattered cookbook to my boys when they're off to uni - the real question is how long does sticky tape hold and will they ever bother to open  its archaic pages? I'll let you know in about a decade!

Pillow-Soft Honey Corn Bread - The Definitive Answer To Our Corn Bread Woes

~Dear friends ~

If the only corn bread you've ever met came pre-prepared from a plastic container at the grocery store or from a cardboard box then I am sorry to tell you that you have been depriving yourself one of life's simplest edible pleasures.

The joy that comes from biting to into a warm, moist, full of sweet golden corn with the taste and scent of rustic cornmeal and the the sweetness of honey, corn bread. Simple. Honest. Period.

But I come bearing good news with the definitive answer - home made corn bread with corn. Did you hear what I said? with corn. How many corn-breads that you've eaten have actually had little morsels of golden corn in it?

Not many, I'm sure.

For me during my growing up years, a trip to LA always included - a trip to Marie Callender's for their apple pie, corn bread and spaghetti & meatballs. Things have changed however - on my end or their end.

Now, there are only few places I where I adore the corn bread and that I believe has largely come about from me developing an actual opinion on the subject. For one, I know I like mine sweeter than savory. I also like mine moist rather than dry and crumbly. I also like mine to be made from scratch, slathered with butter and warm out of the oven.

Now in case you are wondering why I bake mine in a muffin pan?

That would be

1) impatience (they bake quicker) bringing me closer to warm & slathered with butter.

2) Because I recognize that # 1 is a very bad thing for me & my hips and so muffin pan = muffin sized portions = portion control.

It's taken me years of trial and error and pans full of mediocre corn bread to finally declare that I now have - THE Definitive Answer to End Our Corn Bread Woes.

Before you think I've bitten off more than I can chew on this subject, fix it-eat it and then drop me a line.

Splendid in a Hurry : Tuscan Mussel & Clam Soup

"What's the point of living if you can't take a moment to smell the roses"?

So used to say the Nepali foreman on my job site in Singapore.

A lovely thought.

But right now, being at the helm of Holiday baking & kiddy concerts and class parties that seem to have taken over my existence, smelling the roses seems to be the farthest thing from my mind.

I am sure most of us women sometimes feel like the hamster on a ferris wheel where the endless rigors of the day take its toll. Days filled with picking up kids, dropping up kids, waiting during their activities, cooking, cleaning, shopping etc etc. Not to mention the demands of a full time  job with equally demanding & relentless people. And that's not even during the holidays!

Yes smelling roses is a distant notion indeed.

On such days, I take solace in a quick and elegant dinner. Something that forces me to take a deep breath, reminds me of fresh baked bread, cobblestone streets, azure waters and a bright golden sun. And few places in the world inspire a cook like Italy. And so with a handful of 'Oh so Tuscan' ingredients, a glass of wine and 15 minutes to spare, a dinner worth mention is created.

So I guess one man's roses, is another woman's soup.

Palak Pakoras ~ Indian Style Spiced Spinach & Chickpea Fritters

 
The fact that I am fixing Palak Pakoras must mean one and only one thing ~ it's raining cats and dogs & pails!

In fact it gets much much worse. Tonight's forecast reads verbatum from the National Weather Service is as follows....

.........WINTRY MIX OF RAIN AND SLEET CHANGING OVER TO SNOW.

* ACCUMULATIONS... 2 TO 5 INCHES OF SNOW AND SLEET.

So you see, pakoras it is! Pakoras and rain (or sleet) go together like Jack and Jill, cucumber and dill, Lewis and Clarke....you get the drift.

Growing up in India, I urge you to find me one family that didn't wake up on a cold rainy morning to the words "Pakora aur chai ho jaaye" which loosely translates into " Pakoras and tea it is!". Call it cultural, I call it utterly delicious.

What's not to love of besan, a chickpea batter flavored with whole spices like coriander and carom seeds, red chillies and turmeric into which is nestled fresh spinach leaves, fresh ginger and onions, globs of which are dropped into hot oil just so they rise to the surface all light and airy?

Now imagine eating these hot off the stove with piping hot chai ~ see what I mean? Some traditions are just meant to be.

So why not I give you one of mine and you give me one of yours?

 

Waking up from Post Thanksgiving Haze ~ Asian style Stir-fry Cashew Chicken

 

 
 

It's official! I am suffering from PTGS - Post Traumatic Guest Syndrome

We've had a houseful of friends Thanksgiving week and what a blast it's been! 6 growns-ups, 4 kids and 1 very big dog - 'nuf said. But after a week of  laughter, gossip, tall tales and avoidable ones, brunches, large Thanksgiving feasts,  meals, meals and more meals, hours of sightseeing, hot cups of chai, beer and wine  flowing at the rate of our very own personal river and whining kids, the last of the guests have gone.

And that leaves me with the dirties -  dishes, laundry, you name it and it needs washing, a refrigerator filled with useless sugary delights and a mound of turkey - none of which can be put together to make one decent meal.

So what do I do? I bury my head in my goose-down and go for a zzz.....a long 12 hour zzz...wake up and do some more zzz....ing. It has now been 48 hours and even I am running out of excuses for not creating a hot dinner. If it were up to me, I'll keep eating that cold turkey and stay in bed for another week. But it's not! I have a hubby who got up and went to work and kids that went to school and so I too must do just that - get up!

And what's on the menu tonight? Chinese.

Not the 'authentic' Chinese but the anglicized, take-away China King type grub - homemade.

 Delicious, somewhat greasy and always comforting, on such evenings, I turn towards my roots and my love for dhaaba or roadside eats and whip this up in  jiffy. Recognizable in its Chinese roots, I would draw the line authenticity there and no further. This one is all about a little bit of this and a little bit of that and full on flavor.

On days like tonight, this hits the spot. It's either this or cold turkey!

Warm Squid Salad with Edamame and Bell Peppers

Most of us only ever consume calamari or squid in our favorite Italian restaurant and usually deep fried with a bowl of Marinara sauce on the side.

I have been guilty of this as much as the next person. These past few months however as I have been passing the tray of fresh squid in my Asian store there has been whispers of longing in my heart as I have scurried past the aisle.

Had I acted on these whispers in a timely fashion this post would have come to you a lot sooner. The final straw was when my boys this past week took the tongs in their hand, lifted up the beady eyed squid and gleefuly asked me to take some home.

Let me be honest, when it comes to food Mr. Hubby and I believe that since the boys are en route to becoming men, they must have a palete that grows with them and so they must be adventurous and open to food from all cultures.

It should therefore come as no surprise that at 6 months, the first solid food in the mouth of my older babe was Spanish Paella. And yet as adventurous as my boys are, the parent in me had an incling that the boys may be more enamored by the tenatales than the actual taste of these deep sea creatures.

Needless to say, I made a mental note to keep a side of whole grain toast  and jam for them - just in case. The idea of a warm salad was appealing to me because I heart the thought of quick stir-fried squid on a bed of crispy tender summer veggies.

The end result thankfully left us all speechless - in a good way.

Orecchiette Pasta with Italian Sausage & Rapini-Pistachio Pesto

 

When was the last time you met a bunch of broccoli-rabe a.k.a rapini? If introductions were previously made but you suffer being unable to place its name or worse having forgotten its face, its time to make those introductions again.

People, meet broccoli-rabe also known as rapini.

Photo courtesy Mariquita Farm.

Broccoli rabe is in the same genus as broccoli, its a Brassica, it's flavor however is more akin to  turnip & mustard greens.  It is not, however, the same thing as broccolini or baby broccoli, which are much sweeter.

If you have been ignoring this lustrous green leafy vegetable with spiky green leaves & clusters of yellow flowers because you've heard or having tasted it, dislike the slightly bitter flavor that is characteristic of this vegetable, then I am sorry to say friend that the fault lies with the cook. Yup, that's right, blame it on the cook! Because, done right this vegetable is Nature's gift to us gastronauts.

In this dish, we blanch it is boiling water till just tender and still a bright green and then turn it into a silky pesto loaded with the flavor of fresh garlic, aged parmesan and nutty-sweet pistachios. And if this weren't enough we smooth its ruffled feathers with creamy mascarpone. All this is only improved with the flavors of Italian sausage and pasta with which its tossed.

If this description wasn't enough and you are one of those healthful-living-geeks then let this be your mind changer. The big news with broccoli rabe is its cancer-preventing potential. Also it is rich in antioxidant-rich vitamins A and C, both of which fight off dangerous free radicals that can cause damage to your body's cells not to mention potassium, fiber, and calcium.

Now there's a good reason to re-accquaint yourself with this lovely. I rest my case.

 

Not quite Vichyssoise - A Cream of Leek, Fennel & Potato soup

 
If we were to serve  today's soup - Cream of leek, fennel & potato soup cold, then it  would be apt to call it Vichyssoise. But as it stands, since Vichyssoise literally translates  from French to 'the cold cream soup from Vichy', so that would not do at all. 

I adore bisque's & cream soups and would devour them every other day in the winter if it was not for the fact that they all have cream and that is not very good at all for my hips or my thighs or  my belly - well, you get the drift.

So I was particularly excited to make this soup today since leeks are in season of course but also because I stumbled upon a Vichyssoise recipe in the Australian Women's Weekly that uses only 1/4 cup of cream. So I took the  recipe and tinkered with it - a little more leeks, a little less potatoes , a little more fennel & voila - we have dinner!

The results are heartily satisfying so be quick & try this while those leeks are still in season. 

 

The main ingredients in this soup are fresh fennel, leeks, garlic cloves,  & potatoes. In addition add some cream and chopped chives, some chopped fronds of fennel (the leafy bits that look like dill), employ the services of a blender and you're nearly there.

Prepare the ingredients before you begin at the stove -

Leeks -  Cut the leeks at the point where the leaves turn dark green & discard the leaves. Slice the leeks in half, cut & discard root tip and roughly chop.

Potatoes - Peel, wash and dice.

Fennel - Separate bulb from leaves. Discard all but 4-5 sprigs of fennel fronds. Halve the bulb and slice.

Garlic - Peel cloves and slice.

Chives - Chop with kitchen shears to make 1/4 cup

Fennel fronds - Chop to make 1/2 tbs

 

On medium heat, in a heavy bottomed saute pan, melt butter. As soon as it melts, add the leeks, fennel & garlic. Saute for 2-3 minutes till the leeks soften.

 

Add the potatoes and saute for approx 5 minutes till the leeks begin to slightly brown.

 

Add the chicken stock. Since I was out of stock I added water with 1/2 tbs chicken bouillon powder.

Bring to a simmer - this may take as long as 10-15 minutes. Cover with a lid keeping the heat on medium all this while. Simmer for 30 minutes. Take off heat.

  

Spoon the solids into a blender with a glass jar.

Cook's Note - If you are using one with a plastic jar wait till the soup cools or the jar may crack due to heat.

Sieve the solids the bottom of the pan into the blender making sure you have all of the leeks etc and set the stock aside.  Blend for 4-5 seconds until a thick smooth puree is formed.

 

Return back to the pan on medium heat and add the stock. Stir till well blended. Add the chopped chives, chopped fennel fronds, salt & cream. Stir till well blended. Do not bring to boil, just heat the soup.

Taste & adjust salt.

Plate in individual soup bowls or in a large soup tureen. Serve warm with slices of artisan French or Italian bread and soft butter.

The creamy texture of the soup with the hint of garlic & onion flavors was quite lovely. Fortunately it was lapped up by the kids as well & they merrily dunked their bread in the soup. I was too busy trying not to make  slurpy noises as I lapped up my soup!

Though it was such a simple meal it was just what was needed to warm us on this cold winters night.

 

Recipe for

CREAM OF LEEK, FENNEL & POTATO SOUP

Serves 4

Preparation time - 10 minutes

Cooking time -  approx 25 minutes

Shopping list -

 

3 large leeks

1 fresh fennel

 2 medium potatoes

2 garlic cloves

fresh chives (enough to make 1/4 cup, chopped)

6 cups chicken stock

1/4 cup heavy cream

2 tbs butter

3/4 tsp salt

Preparation-

Leeks -  Cut the leeks at the point where the leaves turn dark green & discard the leaves. Slice the leeks in half, cut & discard root tip and roughly chop.

Potatoes - Peel and dice

Fennel bulb - Separate bulb from leaves. Discard all but 4-5 sprigs of fennel fronds. Halve the bulb and slice.

Garlic - Peel and slice

Chives - Chop with kitchen shears to make 1/4 cup

Fennel fronds - Chop to make 1/2 tbs

  

Cooking method -

On medium heat, in a heavy bottomed saute pan, melt butter. As soon as it melts, add the leeks, fennel & garlic. Saute for 2-3 minutes till the leeks soften.

Add the potatoes and saute for approx 5 minutes till the leeks begin to slightly brown.

Add the chicken stock.

Bring to a simmer - this may take as long as 10-15 minutes. Cover with a lid keeping the heat on medium all this while. Simmer for 30 minutes. Take off heat.

Spoon the solids into a blender with a glass jar.

Sieve the solids the bottom of the pan into the blender making sure you have all of the leeks etc and set the stock aside.  Blend for 4-5 seconds until a thick smooth puree is formed.

Return back to the pan on medium heat and add the stock. Stir till well blended. Add the chopped chives, chopped fennel fronds, salt & cream. Stir till well blended. Do not bring to boil, just heat the soup.

Taste & adjust salt.

 

 

Enjoy!

 

Weekend Breakfast : Orange, Banana & Ricotta Pancakes

 
Today it's pancakes to the rescue! 

I have been running around like a chicken with my head cut off all morning and have about 45 minutes before I have to run out the door again. As much as I  love using seasonal fruits and vegetables as much as possible and we seem to be suffering an overload of oranges in the fruit bowl.

I also have 2 rather sorry looking bananas that beg rescue. I love it when my bananas begin to look battered and bruised because for me its a sign to get baking or in this case, fix pancakes. I have no real recipe in hand and I'm in such a hurry that I have no time to pull out cookbooks - so I'm on my own. Whew!

Now normally, I'd start pancakes with flour etc etc but on days like this, its Bisquick to the rescue. So here's the plan, measure out some Bisquick, add milk, egg, orange rind, mashed bananas & chopped oranges. To this add sugar, give it a whirl & off to the griddle.

On the griddle, I'm going to drop spoonfuls of yummilicious Ricotta cheese and I think we're onto something - don't you?

Baked Wonton Cups with Queso, Southwestern Chicken Salad & Cranberry Guacamole

 
Be grateful I don't know where you live or else I'd be knocking on your door insisting you fix these!

It all started when I received a free sample of Tyson, Grilled & Ready Southwestern Chicken Breast strips as part of the Foodbuzz Tastemaker's program. I have been tossing several ideas in my head for weeks now just because of the versatile nature of the product.

What can you not do with ready and grilled chicken breast strips? And in so far that there are a million options, there is room for a dizzying amount of confusion. I began with the thought for pies leading to fajitas, crostatas en route to pizzas only to begin with a blossom of an idea &  land right here on the foot steps of,  Baked Wonton Cups with Southwestern Chicken Salad & Cranberry Guacamole Topping.

Why this and no other you ask?

It seemed silly really to begin with a product that could be used in a jiffy, at a moment's notice only to turn it into some culinary saga that would take forever in sweat equity to bring to the table. Kinda nullifies the whole point of picking up these Tyson, Grilled & Ready chicken breasts at the supermarket to begin with, non?

This brings home another important point that instead of poking and prodding and brooding as we so often like to do with an idea, sometime it's best to leave a thought in the subconscious long enough so it can shave off the excess, leaving you with the most appropriate and all together satisfying solution.

This solution dearies is far from mundane I assure you. The crisp oven baked wonton cups, lined with queso fresco cheese, filled to the brim with a dazzling chicken, southwestern black bean & corn salad only to reach a taste crescendo, when topped with a sweet and tart cranberry guacamole is sure to put a spring in your step especially, when quite unknown to those around you've pulled it off in less than 30 minutes!

I say bring on that pitcher of margharita and we'll all have something to sing and dance about!

 

Baked Prawns On a Bed of Tomato & Marsala Chutney

 
Chutney!

Just the term conjures up a spicy, sweet and tangy  assortment of ingredients like dry fruits, mango or tomatoes and is a lovely way to dress up the most mundane of ingredients.

Not that I am saying that prawns are mundane. Far from it! So here is what's called a win-win. 

It's also what I like to call organic cooking, at its best. You know when you begin with a handful of ingredients and go from there. I didn't really set out to make a chutney - I just wanted a delish base for the prawns.

And then I started pulling things out of the pantry, the last of the pine nuts, some dried cranberries, some Marsala and the list goes on. It was only when it arrived at the table that we realised - it's chutney alright!

Who knew that chutney and prawns would be the new Brad & Angelina of the culinary world - you know, sizzling hot minus all the kids! 

We can all use some sizzle now and then, non?

 

Lacey Chicken Kababs

 

Lacey kababs that is kababs rolled in egg are very popular with the Parsi community in India. The Parsis are India's largest Zoroastrian community - ancient Persians. The influence of Arabic led to a drop in the 'p' sound in the Persian language, changing "Parsi" to "Farsi" (the name by which the language is now known).

This peace loving genteel community are so much a part of India's secular fabric and are interwoven like colorful strands in a rich dari (rug).

Affectionately known by other communities as Paarsi baawaas they represent an entrepreneurial spirit, an overwhelming love for the Queen of England (so much so that most of them will stand up and salute at the television when the Queen shows, affectionately calling her "my Raani'), a love for western classical music and unique foods including their fish that is sweet and tangy.

These lacey cutlets traditionally made with ground goat (mutton) are just as delicious made with leftover chicken. The term 'lacey' because of the 'lace' that forms when the kababs are dipped in breadcrumbs and then in egg rather than the traditional method the other way around - egg first followed by breadcrumbs.

The result is a light airy coating that I love and makes a nice change to the crispy breadcrumb coating that we're all so used to.

Give it a go and what better way jazz up leftover cooked chicken? 

Cherry Blossoms in Bloom, Washington D.C ~ Cherry, Pistachio & Rose Water Macaroons In Celebration

Washington Monument 

Just this week, the cherry blossom trees are in full bloom in Washington D.C. and there is no better place to enjoy them in all their glory than at the Tidal Basin in the heart of the Nation's Capital.

 

The Tidal Basin

 
The Jefferson Memorial thru a curtain of blooms

Each year, the National Cherry Blossom Festival commemorates the 1912 gift of 3,000 cherry trees from Mayor Yukio Ozaki of Tokyo to the city of Washington, DC. The words on a plaque near one tree states, " in the spirit of friendship and goodwill between Japan and the United States were these first trees planted".

 

Snow or blossoms?

The morning off, my day began with my rather pushy mother instincts in place trying to get my kids into the shower. Fortunately the incentive of travelling on the Metro was enough for this ritual to occur without the customary wailing.  

The mother in me was in a bout of frenzy trying to get my brats out the door. The blogger in me was more than well prepared.

You see, I have been planning for this week for at least a fortnight.

What a beautiful event to commemorate and I knew it had to be at the heart of the event - at the Tidal Basin in the crush of thousands of people and it was here that I wanted to photograph this post.

Just how to translate this into food was the pressing question of the hour. And so a parade of culinary delights all celebrating cherries such as corn cakes with cherry compotes, panna cotta, duck breast with cherry and port sauce....the list goes on, was considered and rejected.

Why? For one simple logistic and one basic concept.

The treat must travel on the Metro well and must represent the beauty of the blooms.

And so after much debate the humble macaroon became the recipient of far more exotic ingredients and in my humble opinion turned itself into a treat worthy of the National Cherry Blossom Festival.

The fact that these macaroons are delicious is not the surprising element here.

What is, is that as Mr. Hubby and I ran among the trees with a bowl of macaroons photographing on the grass, on branches and among the blooms, people began to stop and ask us what we were up to and encouraged our silly antics with lovely words, "what a creative idea and how wonderful the macaroons look" and some of the them even began scouting for best photo spots for us - urging us towards a tree whorl, or one branch or one spot.

  
 And soon I realised that these little delights had just like the beautiful cherry blossom trees achieved something wonderful - for a moment, strangers as we may be, we too were joined in that spirit of friendship and goodwill.

 

Thai Style Pineapple & Cucumber Salad

Nothing beckons like the combination on fresh pineapple and cucumber with roasted peanuts and fresh herbs. Perfect for any weather but just as spring has made an appearance and just the throught of sweltering 100 deg temperatures, round the corner are enough to get me sweating, now.

But for the moment, I'm determined to enjoy this wonderful if not erratic spring weather  and settle in the inviting comfort of this  delicious, refreshing flavor explosive salad.

 Imagine this as a side to freshly grilled fish like the Asian style salmon or even chicken...sigh....

Ring Out the Old, Ring In the New ~ Irresistable Beer Battered Prawns

This, in celebration of

 

 
 
And here's to plating some New Year's luck with,

 

Black-eyed peas, succulent beets & edamame salad with rye croutons

 

 

 Though an oldie, it is golden as it is  true to the spirit of the New Year

with warm wishes of Luck, Prosperity & Joy

 

And now back to the delectable beer battered prawns with the honest flavor of the prawns with a light batter, lightly spiced with a touch of cayenne pepper is all that is needed. Try these and see for yourself!

 

Tapas, People! Spanish Style Baked Prawns

Few cuisines tug at me the way the foods from Spain do.

If it weren't for the fact that my parents assure me that there is no 'foreign' blood flowing through my veins, I'd have thought that I may have a smidgen of Spanish heritage.

There is something about the honest ingredients, market fresh produce, intense love for good food and wine and age old culinary traditions that makes me love it all. Not to mention the Moorish influences that introduce rich spices into the cuisine like cinnamon & saffron.

And of all the foods I love, I love the way Spain does seafood. Fresh, local market ingredients, un-messed with. So on a weeknight like this, when I have some lovely large prawns, a warm crusty loaf and succulent asparagus, is it any wonder that I should fix some Spanish styled baked prawns?

Best part of it is that dinner's on the table in 15 minutes flat! So what are you waiting for?

 

GoodBye, Thanksgiving Leftovers & Hello, Lighter Fare - Grilled Caprese & Salami Paninis

Fresh mozzarella, Basil, Vine ripened Tomatoes & Salami with A Garlic Balsamic Vinaigrette On Ciabatta Bread

 
Chances are we've all been in the same boat this week and the name of that boat is Gluttony!

I must have taken a few extra rounds in this boat than most of you because you can literally stick a fork in me and roast me on a spit! Hence this week I'm all about the lighter fare - fresh flavors that are big on taste and light on my best friends - buttah, dear-buttah & more-buttah. I am sure you've met them all but this week and for this week only, they've all been packed off on a little cruise.

 Which brings me back to this delightful meal. Insalata Caprese is a wonderfully simple salad from the Italian region of Campania. It is a quintessential summer salad (but we're just going to ignore that one and let our Aussie friends have a little fun) using the best of Nature's bounty - vine ripened tomatoes, fresh aromatic basil leaves, fresh buffalo mozzarella, olive oil, salt and pepper.

Such a description is all I need to gobble up a plate. However, my boys tend to view this salad as an invitation to play with their food - one announcing that he doesn't like fresh tomatoes, the other eating only the tomatoes and nibbling on the rest, leaving behind a plate full of half eaten bits, unfit for further consumption.

Mr. Hubby looking forlorn at the sight of a plate with only tomato, cheese and herbs goes What! no meat?

And it is so that I learned that the Panini Grill is a girl's best friend. Pull  that sucker out from the cabinet and whatever I put on it, as long as it's between 2 layers of artisan bread, gets eaten up with never a peep!

In this case, I've taken all the ingredients of Insalata Caprese,  added some thinly sliced hard salami, nestled it in a balsamic vinaigrette with garlic cloves and what you end up with is a plateful of Ooohh......

 

Mixed Greens with Grapes, Goat Cheese, Candied Pecans & Balsamic Vinaigrette

 If someone told me 5 years ago that some of my favorite foods would one day be salads, I'd have given them a look reserved for screaming children in fine dining restaurants. Because the person I was then, I would never have chosen to eat a salad.

So when I tell you that this is one of my all time favorites, you'd better believe it!

The crowning jewel of this salad are these lovely homemade candies pecans!

I tend to gravitate towards salads with fresh cheeses, nuts, dry fruits and fresh fruits all nestled in fresh greens. I suppose I make an extra effort to make good salads because I want to eat them in plentiful not because I have to but because I want to.

My choice towards healthier foods has been gradual and a result of self education.  It's amazing how much of that you do once you hit your mid-thirties, non?

I try to stay away from mayonnaisy salads because they're so old school that I find them boring. Don't get me wrong nothing beats a good mayonnaisy potato salad once in a while with finger lickin' barbecue or good ole' southern fried chicken but its not a staple on our dinner table.

As the summer rolls in, one of the things I always keep handy is a week's worth of homemade candied pecans. You can do these with walnut as well but I do think there is something really special about candied pecans in particular.

Hokkien Style Chicken with Leeks & Cucumber

Imagine a cool breeze on a sweltering summer's day - now imagine being able to taste it! That's the first thought that came to mind as I took a bite of dinner.

What a marvelous combination of cool cucumber, leeks and succulent chicken.This dish exemplifies the very essence of Hokkien style cooking - complex but  refined flavors with no 'loud' overtones.

It is one of predominant styles of cooking in Singapore - the others being Cantonese, Teochew & Hakka styles. When I was given this recipe  by one of my Singaporean room mates  at University,  I had to try it and it's stuck with me ever since.

Super quick and easy to fix, this is once again a perfect example of  a few, fresh ingredients coming together in a jiffy to create explosive flavors.

15 Minutes to Sinful Berry & Chocolate Delights

Chocolate is my favorite sin!

And that sin is even more attractive when a few meager ingredients and 15 minutes can bring us from craving to toe curling satisfaction.

This is one of those quickies (sorry Denise, I'm borrowing your name just for a second) that was all the rage in our dorm at Uni and it stuck - forever. When you're a bunch of poor grad students, and you're at the mercy of the the mini-refrigerator & a little hot plate in your room, amazing how quickly you get innovative!

Pan Fried Red Snapper in a Coconut Lemongrass Cream with Spinach, Red Pepper & Carrot topping

It's one of those days when the to-do-list far exceeds the hours in the day and I might as well have 'kids taxi service' plastered on my forehead. It is also a day when tempers are running high & patience is low.

It is precisely on such days that I seek solace in the kitchen especially during the evening meal because its the only meal I've cooked all day! Nothing washes the day away for me than perfectly cooked fish where each bite is a melody of flavors. With a chilled glass of wine, I can slowly feel the world realign and sanity creep back in.

Easy Breezy Summery Pleasey - Watermelon, Walnut & Goat Cheese Salad

As the temperatures rise in the 3 digits, I find I am on some kind of watermelon rush.

Or maybe its just that the globes are ginormous and by the time we get to the other half, no one wants to eat the chopped up fruit every single day and I have to think up ways to dress it up  so everyone will gobble it up - no questions asked!

When such an event occurs as it invariably does, I can't think of a finer salad to serve. By nature, I am partial to fruits in a salad. Now, pile some nuts on and I am in heaven and will eat a salad every single meal with ne'er a peep (except when lamb or a juicy steak shows up...sorry...can't convert us carnivores)

It is also marvelous with a stacked up sandwich like the one I posted that other day - A Turkey, avocado, goat cheese  & radish sandwich on a wholegrain loaf bread. 

Healthy Never Tasted So Good! A Turkey, Avocado, Goat Cheese Sandwich on Wholegrain Loaf Bread

Dear friends ~ A reminder : 'Make Your Wish' Emile Henry giveaway ends on Tuesday, June 15th. If you haven't yet participated, please click giveaway and scroll down to the end of the post for details.

Most days I do my best channeling Michelle Obama's arms as I do my daily grunt work at water aerobics. And though the chances of me actually achieving those arms are about as high as me being sent on the next NASA space shuttle, I do try.

So when the urge to be uber healthy at dinner hits, I promptly set out for my local farmer's market for fresh produce and all of Nature's goodness in homage to the Gods that bestow such physical perfection as are those arms.

With summer here, I have no reason not to splurge on seasonal delights because though I don't invest in agro based magazines or read the farmer's almanac, my basic level of common sense makes a case for eating seasonal, local & fresh - considering Nature is cyclical, I have a reason to believe that if  we eat what grows seasonally, chances are we are eating less of the other stuff they put in food that makes it glow, bulge and generally look mutant.

What I love about this sandwich is that it needs no additional butter, mayonnaise or olive oil because the ripe avocado does a great job providing the natural, good for us, fats.

 

 The main ingredients for this sandwich are - wholegrain loaf bread (don't skimp & buy the cheap stuff), sliced turkey breast, ripe avocado, alfalfa sprouts, bunch radishes & fresh goat cheese.

 

Preheat the oven to broil or use a toaster oven.

Because of the dense rough texture of the bread  prefer it very lightly toasted but this is a personal preference.

Prepare the ingredients - 

 

Bread loaf - Cut just of shy of 1/2" thick slices. Place on baking tray. If you want it just lightly toasted like I do then place in the oven for 10 minutes.

If you want it toasted to a golden brown, place under broiler (gas broiler) in the bottom of your oven and watch every 5 minutes till reached desired toastiness.

Cook's  Note - Make sure you keep the bread in the order of they were cut so the sandwich tops and bottom more or less fit together when you use them.

 

Radishes - Discard the green leafy tops. Cut away the tips. Using the thinnest setting on a mandolin slice the radishes nearly transparent. BTW, if you are in the market for a mandolin, the Kyocera mandolin which is the one I use works like a dream.

Avocado - Halve. Discard the seed. Use a dinner spoon to scoop out the avocado half intact. Cut into thin slices.

Divide all the ingredients into 8 parts before you begin assembling the sandwiches. (since these are triple deckers)

 

On the toasted bread slice place 2-3 avocado slices.

   

Place 2 turkey slices directly over the avocado. Spread about 2-3 tbs of alfalfa sprouts over the turkey. Spread the radish slices over the alfalfa.

 

Sprinkle crumbled goat cheese over the radishes. Press down gently the next bread slice over the cheese.

 

Continue the layers with the avocado slices, turkey, alfalfa sprouts, radishes & goat cheese.

Press down the final  bread slice.

Finish assembling all the sandwiches in this manner.

 

 

 

 

Just before serving, hold the sandwich together and cut with a serrated bread knife. 

Serve immediately.

Doesn't that look delicious? And it's actually good for us!

The texture of the bread is incredible with the smoothness of the avocado and the delicate flavors of the turkey. The radishes and alfalfa add just the right touch of spice to the sandwich.

The avocado with its creamy texture more than makes up for the lack of mayonnaise or butter in the sandwich and adds so much more by way of flavor.

Wonderful with the Watermelon, Walnut & Goat Cheese salad on the side. The post for which follows.

I hope you enjoy a bite of this, this summer!

Cumin-Coriander Crusted Beef Steak with Mexican Mole Sauce

What an honor it is for me that Gwen from Bunkycooks asked me to guest author on her blog today.

If you know her and her wonderful blog then you know that it is synonymous with fresh ingredients and great flavors, all concocted in her fabulous home kitchen. And while we're at it, don't even get me started on her pics. The woman is an absolute whiz with her camera. Boy! can she shoot! (pics that is)

So I have been toying with the idea of what I could possibly fix that would do this moment true justice. Something with explosive taste that represents the best of the season.

And as far I am concerned, there are few things that can compete with a perfectly cooked steak and a well made Mole.

Mole (pronounced - Molay)  is a term used to describe classic Mexican sauces and are made with a variety of ingredients from poblano chiles to peanuts. My favorite is this one made from chili peppers, spices, and chocolate. Yes chocolate!

Ironically,  most of the convincing needed to happen in my very own home!  Ever since I revealed dinner plans to Mr. Hubby last evening, I have never seen him more anxious. He has been stealing nervous glances my way all day with the occasional question - "Did you say, you're going to cook steak with chocolate?" My response to which was, " Dahling, it's been done for centuries, it'll be fabulous!".

Nevertheless, the nervous glances have far from ceased and it has actually been cause of some exasperation for me. I mean you'd think he'd be able to trust me on food matters after all these years! But I suppose, its because he's never been a  fan of chocolate. He tolerates it at best. So my guess is that he fears that I'm going to serve him a steak dunked in a cup of hot cocoa!

Nothing could be further from the truth. Mole cooked right, takes on a subtle sweet undertone but also takes on the slight bitter undertone from the cocoa. When combined with spices, smoky chipotle chiles and ripe tomatoes, it transforms into a wonderfully rich & flavorful sauce that complements most meats & leaves its true chocolate roots on distant shores.

The main ingredients to create this delightful dinner are -

New York strip steaks (excellent quality), cumin seeds, coriander seeds, yellow onion, fresh tomato, canned chipotle chiles in adobo sauce, red chilly powder, semi-sweet or bittersweet chocolate chips, ground cinnamon, salt, ground black pepper, olive oil & fresh cilantro.

 

 

  Prepare the ingredients -

 

Cumin-Coriander powder - In a clean and dry coffee grinder, place the cumin and coriander seeds and pulse 8-10 times till the seeds are crushed. The cumin seeds will be fine but the coriander seeds will be cracked and not fine. This is fine.

Onions - Peel & discard the skin,  tops & root. Dice into chunks.

Tomatoes - Discard woody bit on top and dice.

Cilantro leaves - Finely chop and set aside in a bowl of water to prevent browning.

 

Spread 1/2 the crushed spices in a plate and crust one side of the steak completely with the spices. Spread the remaining spices in the plate again and once again repeat with the other side of the steak. 

   

Once the steaks have marinated, heat up the cast iron pan or fire up the grill. If using a grill the steaks will be cooked using the 'Direct heat method'.

For this recipe I recommend that you cook your steaks medium to medium-rare. Please don't turn these into strips of leather!

For cooking times, we follow  Steven Raichlen's guide to cooking steaks:

 Steaks 1/2” to 3/4” thick-

• Rare – 1-2 minutes / side
• Medium – 2-3 minutes/side
• Well-done - 3-4 minutes/side
  

Steaks 1” thick-

• Rare – 3-4 minutes / side
• Medium – 4-6 minutes/side
• Well-done - 6-7 minutes/side

Steaks 1-1/2” thick-

• Rare – 4-6 minutes / side
• Medium – 6-8 minutes/side
• Well-done - 8-9 minutes/side

Heat the olive oil in the cast iron pan over medium high heat. Use the above  guide for cooking times. I love the crisp blackened layer the steak gets when you flip it over. Cook the other side as well once again following recommended cooking times.

Once cooked, remove the steaks to a plate and rest the steak for about 5-10 minutes before serving.

Why is it important to rest steaks before cutting into them?

Quite simply, as meat proteins cook, they begin to shrink. As it continues to cook most of the moisture will be squeezed out of a lean piece of meat. As meat rests, this process is partially reversed & the moisture that is driven toward the center of the meat is redistributed. As a result, less juice runs out of the meat when you cut into it.

Also remember that the meat continues to cook after you've taken it off the heat source. This is crucial to understand especially when cooking a steak.  This is called carry-over cooking and is caused by residual heat transferring from the hotter exterior of the meat to the cooler center.

This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking while the meat rests.

While the steaks rest, prepare the mole sauce.

   

To the steak juices on the pan on medium heat, add olive oil. Add cumin seeds & diced onions. Saute for about 5-6 minutes till the onions begin to soften and turn a light brown on the edges.

 

To the onions add the tomatoes, chocolate chips, ground cinnamon, 1 chipotle chile, adobo sauce , salt, ground black pepper and red chilly powder.

 

Saute for 2 minutes till the chocolate is completely melted. Taste and adjust seasonings. Empty out the contents of the pan into a mini-chopper/blender. 

 

Add 2 tbs water & pulverize the mixture for a few minutes to a smooth paste. Place a bowl under a sieve and empty the contents from the blender into the sieve.

With a spoon keep stirring and pressing down till all the goodness has been extracted from the pulp in the sieve. Discard the pulp. 

 

And what you have is a delicious smooth mole sauce.  Using a sharp chef's knife, slice the steak about 1/4" thick at a slight angle.

Plate and serve. I served this with a delicious refreshing Black bean, avocado & tomato salad. Look for the recipe at the bottom of this post.

This is such a refreshing and delicious meal. The steak pairs marvelously with the  sweet & spicy mole sauce. The sauce itself is smooth and rich with the just the right texture and consistency. The cumin-coriander crust on the steak lends a flavor explosion with every bite.

The contribution the Black bean, avocado & tomato salad makes to this meal is not be underestimated. The refreshing flavors of the salad constantly cleanses the palette with every bite.

Such an easy to fix and yet very impressive dinner.  It also presents beautifully  for a family dinner or for fine dining.

 

 

Recipe for

Cumin-Coriander Crusted Steak with Mexican Mole Sauce

(Adapted from a recipe in Bon Appétit Magazine)

Preparation time - 10 minutes

Cooking time - 20 minutes

Serves 4

Shopping list

2 lbs New York Strip Steak

1 tbs cumin seeds

1 tbs coriander seeds

2 tsp salt

1 tbs olive oil

3-4 sprigs fresh cilantro leaves

Mole Sauce -

1 medium yellow onion

1 large ripe tomato

1 chipotle chile in adobo sauce (canned) + 1/2 tbs adobo sauce

1/4 tsp ground cinnamon

1 tsp cumin seeds

2 tbs semi-sweet or bittersweet chocolate chips

1/2 tsp salt

1/4 tsp black ground pepper

1 tbs olive oil

2 tbs water

Preparation -

Cumin-Coriander powder - In a clean and dry coffee grinder, place the cumin and coriander seeds and pulse 8-10 times till the seeds are crushed. The cumin seeds will be fine but the coriander seeds will be cracked and not fine. This is fine.

Onions - Peel & discard the skin,  tops & root. Dice into chunks.

Tomatoes - Discard woody bit on top and dice.

Cilantro leaves - Finely chop and set aside in a bowl of water to prevent browning.

Cooking Method -

Spread 1/2 the crushed spices in a plate and crust one side of the steak completely with the spices. Spread the remaining spices in the plate again and once again repeat with the other side of the steak. 

Once the steaks have marinated, heat up the cast iron pan or fire up the grill. If using a grill the steaks will be cooked using the 'Direct heat method'.

For this recipe I recommend that you cook your steaks medium to medium-rare. Please don't turn these into strips of leather!

For cooking times, we follow  Steven Raichlen's guide to cooking steaks:

 Steaks 1/2” to 3/4” thick-

• Rare – 1-2 minutes / side
• Medium – 2-3 minutes/side
• Well-done - 3-4 minutes/side
  

Steaks 1” thick-

• Rare – 3-4 minutes / side
• Medium – 4-6 minutes/side
• Well-done - 6-7 minutes/side

Steaks 1-1/2” thick-

• Rare – 4-6 minutes / side
• Medium – 6-8 minutes/side
• Well-done - 8-9 minutes/side

Heat the olive oil in the cast iron pan over medium high heat. Use the above  guide for cooking times. I love the crisp blackened layer the steak gets when you flip it over. Cook the other side as well once again following recommended cooking times.

Once cooked, remove the steaks to a plate and rest the steak for about 5-10 minutes before serving. While the steaks rest, prepare the mole sauce.

To the steak juices on the pan on medium heat, add olive oil. Add cumin seeds & diced onions. Saute for about 5-6 minutes till the onions begin to soften and turn a light brown on the edges.

To the onions add the tomatoes, chocolate chips, ground cinnamon, 1 chipotle chile, adobo sauce , salt, ground black pepper and red chilly powder.

Saute for 2 minutes till the chocolate is completely melted. Taste and adjust seasonings. Empty out the contents of the pan into a mini-chopper/blender. 

Add 2 tbs water & pulverize the mixture for a few minutes to a smooth paste. Place a bowl under a sieve and empty the contents from the blender into the sieve.

With a spoon keep stirring and pressing down till all the goodness has been extracted from the pulp in the sieve. Discard the pulp. 

And what you have is a delicious smooth mole sauce.  Using a sharp chef's knife, slice the steak about 1/4" thick at a slight angle.

Plate and serve.

I served this with a delicious refreshing Black bean, avocado & tomato salad.

Recipe follows -

Refreshing Black bean, avocado & tomato salad

Prepare & Refrigerate while steak is being cooked.

Serves 4

Shopping list

2 cans black beans

1/4 cumin powder

1/2 tsp salt

2 tbs olive oil

6 ripe, sweet cherry tomatoes

2 ripe, brown avocados

1/4 cup chopped fresh cilantro

1 small Spanish red onion

1/2- 1 lime

1/4 tsp black ground pepper

Preparation -

Black beans - Rinse under tap water in a sieve. Drain all excess water away.

Onion - Peel & discard the skin,  tops & root. Finely chop to make about 1/2 cup

Tomatoes - Discard woody bit on top and chop

Cilantro leaves - Finely chop and set aside in a bowl of water to prevent browning.

Lime - Juice and set aside

Method - 

In a glass mixing bowl, place the drained black beans & all the other ingredients. Stir  well to combine.

Adjust seasonings especially the salt & lime juice. Cover the bowl with a plastic wrap.

Refrigerate till ready to serve

Enjoy!

Lau Chingri - A Bengali style Vegetable with Bottle Gourd & Shrimp

 

This is the story of a bottle gourd also known as calabash gourd & doodhi, lauki, lau, opu in different languages world over.

Though it sits among its brethren in tubs labeled Opu in most Asian stores, in its natural surroundings it hangs from a vine. It doesn't know it but it has a wonderful delicate nutty flavor and absorbs beautifully the flavors of the surrounding gravy & spices.

Fortunately we do! And one of my absolute favorite ways of eating this is my mother-in-law's style which is Lau Chingri translated simply into bottle gourd with shrimp.

Besides being delicous, it is incredibly low in calories. 4 oz bottle gourd has only 15 calories. Since I am constantly battling the insanity of my weight, we try to eat this weekly.  

In Ayurveda, its natural properties are also known to help lowering lipids as well as cholesterol in the blood.

It's providence that my mother-In-law is an ace cook and a gentle soul who when she visits, patiently tutored me in the art of authentic Bengali cuisine over the years.

The 2 pillars of the Bengali kitchen are:

1) Panch phoron - a mix of 5 whole spices in equal quantities - mustard seeds, fenugreek seeds, fennel seeds, cumin seeds & nigella or onion seeds &  

2) Mustard oil - intensely flavorful it resonates through the dish with its pungent flavor and fragrance. Absolutely essential in Bengali cooking and severely underestimated and under used in other cuisines the world over.

The panch phoron can be easily mixed at home or purchased ready made at an Indo-Pak store.

The mustard oil is easily purchased at Indo-pak stores for a few bucks. 

The main ingredients for required are -  medium sized fresh raw shrimp (de-veined & peeled), bottle gourd, panch phoron spices, whole red dried chillies (kashmiri chillies), turmeric powder, red chilly powder, sugar, salt, vegetable oil & mustard oil.

Prepare the ingredients -

Bottle gourd -  Peel the gourd and cut off from both ends. Cut into 1-1/2" length circles.  Cut all the gourd circles into 1/4" thick matchsticks by cutting lengthwise and then perpendicular - like you would for french fries.  

Shrimp - To the de-veined and peeled raw shrimp, add  3/4 tsp salt and 1/2 tsp turmeric powder. With clean hands, mix well and set aside.

In a saute pan, add vegetable oil. Heat for a minute or so till hot. Add the shrimp and on medium heat saute till it is half cooked.   

The shrimp will have turned pink but will still have some raw parts. Remove to a bowl and set aside.Do not overcook or they will turn rubbery. Leave the remaining oil in the pan.

To the same pan, add 1 tbs oil and heat for about 30 seconds. Add the panch phoron whole spices, kashmiri whole red chillies and cardamom pods. 

Allow the spices to crackle for a few seconds and once they begin to turn a slight golden brown, quickly add the bottle gourd matchsticks & stir immediately. 

Add 1 tsp salt & 1/4 tsp turmeric & stir. Add no water. On low heat, cover with a tight lid & cook till the gourd is soft for about 20-30 minutes.

Especially taste some of the pieces along the outer skin  since these will be tougher than the pieces in the middle. 

Once the gourd is cooked it will shrink considerably and release its moisture so the vegetable will be quite watery. Add turmeric powder, red chilly powder, sugar and stir.

Cook's Note - You can add 1-1/2 packet splenda instead of the sugar if you wish. 

Increase to medium-high heat & continue stirring on till all water most absorbed and quite dry. Taste & adjust seasoning.  The vegetable has to have a decided hint of sweet so the quantity of sugar required is not a typo and adjust accordingly.

Add the shrimp, stir and remove from heat. It will finish cooking in the steam from the vegetable. 

To serve sprinkle with chopped cilantro leaves & pour mustard oil on top. Serve with steamed rice or rotis or chapattis.

 

The subtle delicate flavors of the bottle gourd pairs really well with the shrimp. The whole spices lend a variety and burst of flavor with every bite. The hint of sweetness & heat brings all the flavors together in unison.

This is such a delicious meal and I've cooked it on weeknights when I'm in a hurry as well at dinner parties. It's a hit either way!

 

Recipe for

Lau Chingri - A Bengali style Vegetable with Bottle Gourd & Shrimp

Preparation time - 15 minutes 

Cooking time - 15 minutes

Serves 4

Shopping list

1 large bottle gourd (calabash), doodhi  

1/2 lb & deveined shrimp 

1-1/2 tsp panch-phoron  spices 

2 tsp sugar 

2 bay leaf

3 kasmiri red chilli - torn into 2 parts & seeded

3 whole cardamom

3/4 tsp ground turmeric

1 tsp red chilly powder

1 tsp mustard oil

2 tbs vegetable oil

To marinate shrimp:

1/2 tsp ground turmeric

1/2 tsp salt

Preparation:

Bottle gourd -  Peel the gourd and cut off from both ends. Cut into 1-1/2" length circles.Cut all the gourd circles into 1/4" thick matchsticks by cutting lengthwise and then perpendicular - like you would for french fries.

Shrimp - To the de-veined and peeled raw shrimp, add  3/4 tsp salt and 1/2 tsp turmeric powder. With clean hands, mix well and set aside.

Method:

In a saute pan, add vegetable oil. Heat for a minute or so till hot.

Add the shrimp and on medium heat saute till it is half cooked. 

Good to know: The shrimp will have turned pink but will still have some raw gray portions. Remove to a bowl and set aside. Do not overcook or they will turn rubbery. Leave the remaining oil in the pan.

To the same pan, add 1 tbs oil and heat for about 30 seconds. Add the panch phoron whole spices, kashmiri whole red chilli, and cardamom pods.

Allow the spices to crackle for a few seconds and once they begin to turn a slight golden brown, quickly add the bottle gourd matchsticks & stir immediately.

Add 1 tsp salt & 1/4 tsp turmeric & stir. Add no water in the beginning.

On low heat, cover with a tight lid & cook for about 10 minutes. Remove the lid & stir. If the vegetable is dry, add 2 tbs water & cook for another 10-15 minutes till the gourd is soft. Once the gourd is cooked it will shrink considerably and release its moisture so the vegetable may have a lot of liquid.

Good to know: Especially taste some of the pieces along the outer skin  since these will be tougher than the pieces in the middle.

Add turmeric powder, red chilly powder, sugar and stir. Taste and adjust seasonings.

Good to know: The vegetable has to have a decided hint of sweet so the quantity of sugar required is not a typo and adjust accordingly.

Saute on medium- high heat till almost all of the liquid is absorbed and the vegetable is moist but not soupy. Taste and adjust seasoning.

Add the sauteed shrimp and stir. Sprinkle with chopped cilantro & pour mustard oil on top. Cover with a lid and rest for 5 minutes so the shrimp finish cooking in the steam.

Serve hot with steamed rice.

Enjoy!