Shree Mirji’s Hookosu Dindu Chutney
Cauliflower stem chutney
Discarded fruit and vegetable offcuts contribute considerably to meals waste, and a recipe that provides a artistic method to make use of them is unquestionably a keeper. Here, the cauliflower stem, which is as nutritious because the florets, is cooked until mushy and floor to a creamy chutney with an array of on a regular basis spices. It may be eaten spooned over pasta, on toast, with crudités and fritters, or with mushy rice and ghee.
Serves 4
1 medium head cauliflower (500g)
1 gooseberry-sized ball of tamarind (15g), soaked in ¼ cup of scorching water (60ml) for 15 minutes
1 tsp vegetable oil
¼ tsp fenugreek seeds
1-inch-piece ginger, peeled and chopped
2 tbsp roasted gram
1 tsp jaggery powder
⅓ tightly-packed cup coriander leaves (10g), washed and chopped
salt
Read extra |On Why Cook and its many zero-waste recipes
Tempering
1 tsp vegetable oil
¼ tsp black mustard seeds
10-15 contemporary curry leaves
Method
Place the cauliflower on a reducing board and run a knife round the principle stem, separating the florets from the stem. Wash and roughly chop the stem. This ought to yield about one cup of chopped stem.
Mash the tamarind by hand or with a fork, and sieve the liquid right into a bowl. Squeeze the tamarind to extract as a lot of the liquid and pulp as attainable. Reserve the tamarind extract, and discard the fibre and seeds left behind within the sieve.
Heat 1 teaspoon of vegetable oil in a pan over medium warmth. Add the fenugreek seeds and sauté for 20 seconds, till they flip a shade darker. Add the chopped cauliflower stem; cowl and cook dinner for 6-7 minutes, stirring often, till the items are mushy, however not mushy. Once cool, grind together with the tamarind extract and the remainder of the substances to a rough paste in a mixer/meals processor. Taste and add salt if required. Transfer the chutney to a bowl.
To make the tempering, warmth 1 teaspoon of vegetable oil in a small, heavy-bottomed pan over medium warmth. Add the mustard seeds, and once they splutter, add the curry leaves and switch off the warmth. Pour the tempering over the chutney and serve .
Anita Tikoo’s Haak
| Photo Credit:
Balazs Glodi
Anita Tikoo’s HaakKashmiri greens
Haak is a gently flavoured leafy inexperienced (botanical identify, brassica oleracea var. viridis), broadly grown in Kashmir and is taken into account a cultural marker of Kashmiri delicacies. Haak also can discuss with any dish of greens gently simmered and seasoned with asafoetida and crimson and inexperienced chillies. This recipe works nicely with radish/dandelion/collard/kohlrabi greens, amaranth leaves, spinach and even kai-lan (Chinese broccoli).
Serves 4
1-2 tbsp mustard oil
a beneficiant pinch of asafoetida
a pinch of baking soda
600g haak, washed
2 inexperienced chillies, lower in half
2 dried crimson chillies, damaged in half
salt
Method
Heat the mustard oil in a heavy-bottomed pan over medium warmth till simply smoking. Allowing the mustard oil to warmth to this stage will scale back its pungency. Add the asafoetida and a couple of cups of water. Be cautious whereas including water to the new oil as it should spit. Keep a lid or splatter display useful to right away cowl the pot. Bring the water to a boil and add the baking soda; it should foam up. The baking soda helps the greens retain their vivid color. Add the greens and stir gently until they wilt. Add extra water if the leaves aren’t absolutely submerged. Add the inexperienced and crimson chillies and salt. Turn the warmth right down to low, cowl and simmer until the haak is tender, about 10-12 minutes. To examine if the greens are prepared, take a leaf from the pan and style — it needs to be tender to the chew. Serve with steamed rice and a bowl of yoghurt.
Arundhati Nag’s Batata Saung
| Photo Credit:
Balazs Glodi
Arundhati Nag’s Batata Saung
Potato curry with dried crimson chillies, coconut and tamarind
Batata saung is made by simmering mushy chunks of potatoes in a basic Saraswat masala of dried Byadagi chillies, tamarind and coconut. Byadagi chillies lend gentle warmth, smoky notes and a strong crimson color to the dish, whereas the potato and coconut give it a creamy texture. If changing Byadagi with a fierier chilli, modify the spice stage within the masala to your style.
Serves 4
500g potatoes, washed and halved
Masala
1 small lime-sized ball of tamarind (20g), soaked in ¼ cup of scorching water (60ml) for 15 minutes
8-10 dried Byadagi/crimson chillies (modify per spice tolerance)
2-3 tbsp grated contemporary coconut
3 tbsp coconut oil, divided
3 onions (150g), finely chopped
½ tsp turmeric powder
salt
Method
Place the potatoes in a strain cooker and add sufficient water to cowl them. Pressure cook dinner to 3-4 whistles or till the potatoes are cooked by. Once the strain settles, open the lid and drain. When cool sufficient to deal with, peel and break the potatoes into chunks together with your fingers.
While the potatoes are cooking, make the masala.
Mash the tamarind by hand or with a fork, and sieve the liquid right into a bowl. Squeeze the tamarind to extract as a lot liquid and pulp as attainable. Reserve the tamarind extract, and discard the fibre and seeds left behind within the sieve.
Dry roast the dried crimson chillies in a pan over medium warmth till aromatic and crisp. Take care to not char the chillies. Grind the roasted crimson chillies, tamarind extract and coconut to a thick, clean paste in a mixer/meals processor. Add a splash of water whereas grinding if required.
Heat 2 tablespoons of coconut oil in a big pan over medium warmth. Add half the chopped onions and fry till they flip brown, about 5 minutes. Take the browned onion out with a slotted spoon and put aside. To the identical pan, add one other tablespoon of coconut oil. Add the remaining chopped onions, turmeric powder and salt. Fry for 2-3 minutes. Add the potato chunks and freshly floor masala. Add ¼ cup of water, combine and cook dinner for 5-6 minutes until you’ve got a thick gravy. Add the browned onion, combine and cook dinner for one more couple of minutes. Taste and add salt if wanted. Serve scorching with puris or rice and dal.
The gravy tends to thicken because it cools. To skinny the gravy, stir in 3-4 tablespoons of scorching water and produce the batata saung to a delicate simmer earlier than serving.
An extract from Why Cook
Source: www.thehindu.com
