Butter Baked Cabbage

I found this recipe on the Open Source Food network. It was from a guy in Japan named Theory that gave the chemistry behind this that was very interesting and made it all the more enticing to try it out. Here is a link to his post: Butter Baked Cabbage (Posted using ShareThis)

Baked Cabbage

1 whole cabbage (quartered - leave core intact)
Water to boil
Star anise
Cardamom
Cloves
Salt
Black pepper

(Preheat oven to grill)

1. Boil water with spices (star anise, cardamom, cloves).

2. Boil the cabbage in the water until cooked through.

3. Place the cabbage in an oven proof dish, place a little bit of butter on the quarters, sprinkle some salt for taste and place in oven.

4. In about 10-15 mins the corners will slightly char-those are the best bits-when ready, take it out and sprinkle with black pepper.

We had it as a side dish to some chicken biryani and it was wonderful sweet delicate flavor contrasted to the strong spices of the biryani. This recipe is a must try!

Seasame Poppy Cauliflower

Hubby and I love cauliflower but was tired of the usual ways of making. A curry or steaming just didn't seem appetizing tonight. I wanted to experiment a little bit using ingredients that I usually don't. I have become a little timid with experimenting since sometimes I tend to over do it or under do it -leaving the food with too much to the point of bitterness or not enough that it is so plain with no difference from natural taste. Last few days I really didn't want to make much using the usual Indian spices of turmeric, cumin, coriander, etc...so tonight I went with Sesame & Poppy. Here is the recipe:



Sesame Poppy Cauliflower

Cauliflower: steamed but still firm: 2 cups of small florets
Sesame: 1 tsp.
Poppy seed: 1 tsp.
Onion: 1/2 a small red, sliced thin
Garlic: 2 cloves, crushed
Salt to taste
Oil: 1-2 tbsp.

Steam the cauliflower till just cooked. Heat a pan with oil, add the sesame and poppy. It will splutter so be careful! Roast few seconds. It will toast light brown very quickly. Add the onion and garlic and sautee. Add the cauliflower and toss till it gets caramelized. I added a pinch of sugar to it. Toss around. taste test and serve! Best eaten warm.

Enjoy with some Kichuri - a rice and lentil dish eaten especially on a rainy day!

Easy Simple Tilapia

Hubby has been requesting food that is 'different'. Haven't cooked in a while and the maid cooks with so much spices, so I understand. But what to make? I have been in such a slump that even if I cook anything, it tastes like I feel! He had bought a whole bunch of fish - Tilapia and Hilsa. Decided to cook the Tilapia. After a quick surf on the net for a simple recipe, came up with an easy pan fry dish with veggies and side sauces. He enjoyed it and it certainly was different from our regular menu especially because there was almost no spices at all! So, without writing anymore, here is the recipe along with the side dishes. There are quite a few, but hope you try them out :)

Pan Fried Tilapia

Tilapia: 1 med. size
Whole coriander seeds: 1 tsp.
Lime juice: 4 tsp.
Onion: 1 small thinly sliced
Garlic: 2 cloves, chopped
Green serrano chili: split in half
Little flour
Salt and black pepper to taste
Oil

1. Clean the fish and gut it. Score the skin with diagonal cuts to help the marination.

2. Marinate the fish in salt, pepper, coriander seeds (I pushed it through the slits) and lime juice. About 20-25 mins.

3. Pat dry. Cover fish lightly wth flour - will make it crispy and give a nice color.

4. Heat oil till smoky add the onion, garlic and chili to flavor the oil then place the fish. Should take about 5-6 mins to cook. About 2-3 mins on each side.

*Tip: The coriander seeds can be lightly dry roasted before adding to the fish, that way the natural oils and flavors come out or grind it after lightly dry roasting and then marinating the fish with it.

The fish has a very mild fresh flavor so it was tastier with these sides...

Garlicky Lime Butter

Lime zest: 1 med lime
Onion: thinly sliced, 1 tbsp.
Garlic: 4 cloves, pan roasted
Green chili: chopped
Butter (unsalted): 4-5 tbsp.

Bring butter to room temperature and mix all together. Spread on fish right off the stove. Its delicious!

Parmesan Sauce

Mayonnaise: 2-4 tbsp.
Parmesan cheese: 2-3 tsp.
Black pepper: to taste
Lime juice: 2-3 tsp.

Mix all together, taste along the way to suit your taste buds. I had to add lime juice little by little because the Parmesan was overpowering. Hubby loved this sauce and ate the fish and veggies with it! Its great for just a salad or plain dip for chips or carrots snacks.

Tomato Relish

Tomatoes: 2 med, chopped
Onion: 1/2 med, sliced/shopped
Fresh coriander leaves: 1 tsp. chopped
Green chili: 1 chopped
Lime juice: 3-4 tbsp.
Salt and Pepper to taste.

Just mix then all together and its a great side salad or relish!

Cauliflower & Peas

Cauliflower: 1 med. head
Peas: 1 cup
Onion: 1 med, chopped
Garlic: 2-3 cloves, chopped
Fenugreek: 1/2 tsp.
Oil
Water
Salt to taste

Steam the cauliflower and peas till cooked but still crunchy and firm. I add salt to the water while it steams. Heat a little oil, about 1-2tbsp., add the onion, garlic and fenugreek and sautée till onions transparent. Add the veggies and lightly toss, add salt if needed. Take of stove and serve!

All this with an accompaniment of Rice and Daal! It was light dinner but healthy and satisfying. Oh, there was a dessert too, thats coming soon....

Kochu Dal Curry (Colocasia Leaves & Lentil)

I haven't ever cooked "kochu pata" (colocasia leaves)., nor did I know what the looked like because they came bundled in rolls when I picked them at the store. All I knew was an old folklore that said something along the lines - ones who's throat itch after eating kochu pata must be a liar - the idea that these leaves itch your throat - never mind whether we tell lie or not - who among hasn't said a white lie now and then - the idea has always deterred me in any consumption of this vegetable! So, i don't know what promted me or inspired me to pick up these leaves - a man next to me just happed to pick up two bundles and I just happened to follow suite! Once I brought them home, I was struck with a dilemma - I had no idea how to prepare them! So, I called my ready source, my aunt and picked her brain. It sounded so yummy that I immediately set out to cook them...here begins my tiny adventure.

For a little bit of back ground on kochu or colcasia :

When I went to prepare the leaves, I first washed them, tore them into small pieces then put them boiling water. Within a few seconds on putting the water to boil, my hands started itching and burning uncontrollably!! It died away after few mins - i had put some anti-histamine just in case. Now, I started to worry what would be the effects if I actually consumed it! But, my aunt had told me to boil it before cooking, so it should be ok. I finished preparing the dish as she instructed and as soon I had a few mouthfuls - my throat started painful itching!! Almost having a hard time breathing!! But, that too died away with 15-20 mins. So, now I was on a mission to figure out why this occurred even after boiling.

Colocasia, in its raw form, has a presence of calcium oxalate. This chemical compound can be broken down by boiling the vegetable but it has to be a prolonged period - 1 hour - depending on size of leaves - the bigger the leaves - boiling time increases. Another trick I came upon - an important element my aunt had forgotten to mention - it can be equalized with citric acid! Meaning, while cooking add tamarind juice or lime juice or while eating squeeze a helluva lot of lime! And if your throat still itches - suck on some lime or lemon!

Thus is my tiny adventure of making this dish, I hope you won't be deterred, just apy extra attention to detail while cooking it!


Ingredients

1 bundle - about 2 small leaves
Lentils - 1 cup (masoor - orange whole or split)
Onion - 1 med chopped small
Garlic - 2-3 cloves finely chopped
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste
Dry red chili - 2
Green chili - 1
Tamarind juice or lime/lemon - 1 tbsp. (approx.)
Oil to fry

How:

1. Wash the leaves carefully. Wear gloves or avoid direct contact in some way (i.e.: using tongs). Place them in appropriate pot of water - I used 6 cups of water. Boil for min. 1 hour.

2. Wash the lentils well. Soak the lentils in a bowl to soften to reduce cooking time.

3 . Once the leaves are ready, prepare the lentils. Heat 2 tbsp. of oil in a pot/wok. Add the red chili and let roast few seconds, sautee the onion and garlic till 'mushy'.

4. Add the powder spices and salt, green chili, stir and mix well. Add a little bit of water and mix again.

5. Drain the lentils and add it to the spice mixture. Coat and fry well. Add 1 1/2 cups of water and let it cook uncovered. We want a thick mush.

6. Once the lentils ready, add the leaves and cook well, add the tamarind or lime/lemon juice.

7. Cook for few mins so all spices mix well, check salt and spicy-ness. If too much of anything - try adding a little bit of sugar.

Serve with rice or roti.

Veg. Noodles

Another concoction from Ishy's kitchen... we were expecting some evening guests for tea and I wanted to serve some warm noodles. also had bits of veggies in fridge that was in dire need of being cooked up - so in it all went with the noodles.

Ingredients

Noodles (any type)
Chicken stock: 2 bouillon cubes
Carrots: in thin slices
Cauliflower: 1 cup
Cabbage: 1 cup
Spinach: 1-2 bunches
Onion: 1 med in chunks
Garlic: 4 cloves in slices
Lite Soy sauce: 1/4 cup
Coriander powder: 2 tsp.
Red chili powder: 1 tsp.
Green chili: 2 split
Ketchup
Salt to taste
Mint leaves: 1 bunch
Oil

1) Bring the bouillon cubes to boil in 4-cups of water. Add the noodles and carrots. I add a 1 tsp of oil, 1 garlic and pinch of salt to the water.

2) Cut all veggies , onion and garlic into chunks.

3) Heat about 3 tbsp. of oil in a large pan or pot. Sautee the onions and garlic for 1 min or until onions are transparent.

4) Add the cauliflower and cabbage. Add salt to taste and coriander powder. Add soy sauce and stir fry. Let cook 2-3 mins in low heat.

5) Pour the the stock and noodles into the pan. Toss all together. Add the spinach, mint leaves, green chilis and red chili powder.

6) Pour some ketchup on top- abt 1/4 cup. Stir and cover. Let cook on low heatfor 4-5 mins or until stock dries out.

7) Sprinkle some tasting salt on the top and serve! Garnish with some mint leaves.

Enjoy!!

Eggplant, Pumpkin & Tomatoes

I have to really remember to take pics. i don't own a digi cam - but my camera on my phone works well...just not as beautiful as I see it up close =(

This is one of those "make it in the spot from whatever is in the fridge" dishes. It was getting late and I wanted veggies with dinner, so here goes my concoction. Cal and I really enjoyed it, hope you will too!

Ingredients

Purple eggplant: cut in chunks 2 cups
Sweet pumpkin: cut in same size chunks 2 cups
Tomatoes: again - chunks 2 cups
Garlic: about 4 big cloves in slices
Onion: 2 med size in chunks
Bay leaf: 1 big leaf
Sugar: 2 tsp.
Salt: to taste
Lime juice: 1 tsp
Fresh coriander for garnish
Oil: 3 tbsp.

1) Cut the veggies and onions in bite size chunks. Garlic in slices.

2) Heat oil in a wok or frying pan. Add garlic and onions and sautée.

3) Add the pumpkin and eggplant and stir fry for a 1 min. Add salt to taste.

4) add bay leaf and sugar, mix well. Cover and simmer for 3-5 mins on low heat.

5) Add lime juice and tomatoes. Cook till the tomatoes are tender. Mix one last time. Remove from heat and ready to serve. Garnish with some chopped coriander leaves.

Enjoy!!

Aloo Chop {Potato Cutlet}

Aloo Chop or Potato cutlet is a specialty of my grandmother's. Now I make them with my own twist and it is delicious, if I do say so myself! Its so simple! I hardly cook with measurements - unless I have to tell someone else what to do...so this is one of those without exact measurements and purely based on your own personal taste.

Ingredients

Potato (any is good but a starchier potato holds together better)
Salt
Sugar
Black pepper
Coriander Powder
Egg
Bread crumbs (I use 'toast biscuits' all mashed into crumbs)
Oil to fry

1) Boil potatoes. Once soft, drain and let cool.

2) Smash 'em up (I am hands on so I dif in with my fist and fingers to mash those babies down!) and start adding the spices. Add salt, sugar and black pepper. Start with adding just little bit and taste along the way to get a perfect balance suitable for your palate.

3) Next, dab a little oil in your palms and place table spoon worth of potato in it. Now roll 'em up like playdough into a ball and them lightly press palms together to flatten it out just a little bit.

4) Once all the cutlets are ready, break an egg into a bowl and mix. Don't whip, just break yolk and mix with the whites. Add a lil bit of salt and 1/2 tsp. of coriander power. Mix well.

5) Dip the cutlets in the egg, cover them well in bread crumbs and set aside till all done.

6) Heat about 1/2 cup of oil in a deep frying pan. Once the oil is hot - if smoky its too hot - place the cutlets carefully in the oil. You want it a dark nutty color so watch and be careful not to get splattered by oil. Turn it over to cook well on other side.

I use a paper towel on a plate to dry off excess oil. Its great warm and cool. Sometimes I give a side of chutney or just plain tomato ketchup - but this recipe - friends just enjoy as is!

Enjoy!!

Begun Bhaji {Fried Eggplant}

I LOVE fried eggplants. If there is nothing else and you give me some fried eggplanta nd rice... i am perfectly happy. My default Menu for any meal is this. my husbands is Alloo Bharta (mashed potatoes), Daal (lentils) and rice. Here is my fav. recipe for eggplant or aubergine as some know it.

Ingredients

Eggplant: 1
Turmeric: 2 tsp.
Chili Powder: 1 tsp.
Salt to tase

(Optional - it gives a deeper flavor)
Ginger paste: 1 tsp.
Garilc paste: 1 tsp.
Onion paste: 1 tsp.

1) Wash the eggplant well. Do not peel, only cut off the stem. Then cut into round circles - about 1/4" thick.

2) Make a paste of the turmeric, chili powder and salt by adding a little bit of water. Too much will just make it a watery thin mess, you want to have a thick pasts like cake batter consistency.

3) Now dip and roll the eggplant slices in paste. Make sure to get a thick coat.

4) Add about 2-3 tbsp. of oil - depending on your pan. Heat the oil make sure it doesn't get smoky. Once the oil is ready, place the eggplant slices with the paste in the pan. Don't over crowd the pan!.

5) Cook each side for about 3-4 mins. Keep on medium heat so it cooks evenly inside and not char the outside. You know its done when the inside becomes soft. If its falling apart, its over done...but not a problem, still delicious!

Serve with some Roti or plain rice. We bengalis Love our rice and some have it 3 times a day even!!

Kumra Phool Bhaji {Zucchini Flowers}

I love these flowers! They are tasty as they are colorful! First time I had them was at my grandmother's house. Their cook had them so light and crunchy so the light flavors really just melted in your mouth. Yum. I have tried to duplicate it but, it must take some amount of practice. This version we still enjoy in my household...

Ingredients:
Flowers
Egg
Bread crumbs
or Chick pea flour (besan)
Oil
Salt to taste

Wash the flowers well and pat dry. Beat the egg so its well mixed. Dip in egg, dip next in bread crumbs or besan. Fry up in some light oil - about 2 tbsp. Sprinkle a bit of salt on top.

Thats it!

Its a very versatile flower and I have found tons of ways to cook it - one I want to try is in a Mexican fajita. As I try different variations, will keep you posted...

I am curious to know if they are available in the States or in your neighborhood... would appreciate if you could let me know.

Enjoy!!

Garlic Spinach

Cal and I both love spinach. This is a healthy and easy dish to accompany any meal. If ever a crave hits, all I have to do is go downstairs to the open bazaar and pick up a few fresh bunches of leaves and walla! on the table in 10 mins!

Ingredients

Spinach Fresh works best (about 2 bunches)
Oil 2 Tbsp. (any oil of your choice - I use Olive oil or soybean oil)
Garlic 3-4 cloves , sliced
Salt to taste

1) Cut the stems off the spinach. Wash well by filling up your sink with water and soaking. This method loosens the dirt. Wash until clean - about 3 times. Drain and dry well.

2) Heat the oil in a large skillet on medium high heat. Add the garlic. Sauté for about 1-2 mins, until the garlic is just beginning to brown.

3) Add the spinach to the pan. Use a tong or two spatulas to turn the spinach and evenly distribute the garlic and oil. Turn a few times.

4) Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

5) After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.