BENE ISRAEL FISH ALBERAS BY ZIMRA ISRAEL

FISH ALBERAS- A BENE ISRAELI DISH BY ZIMRA ISRAEL

FISH ALBERAS- A BENE ISRAELI DISH BY ZIMRA ISRAEL

Ingredients

Fish Alberas

½ kg grouper/perch/croaker/ steaks

1-teaspoon turmeric

1 teaspoon red chili powder

1-teaspoon salt

100 grams red onion peeled and sliced into thin rings

125 grams cooking potatoes, washed peeled and sliced in thin rounds

200 grams red plum tomatoes washed and sliced into thin rounds

2 dried Kashmiri red chilies, stalks removed

1-teaspoon cumin seeds

2 tablespoons ginger root peeled and julienned

6 cloves of garlic slightly smashed

2 tablespoons vegetable oil

Instructions

Sprinkle turmeric, salt and red chili powder over the fish fillets. Reserve.

Heat oil in a large non-stick pan (about 10 inches wide and 2-3 inches deep) on a medium flame. Add cumin seeds and Kashmiri chilies sauté one minute. Add onions, ginger root, garlic cloves, ¼ teaspoon salt and sauté 30 seconds. Layer the top with half the tomatoes. Sprinkle with a little salt. Then add the potatoes, sprinkle with a little more salt, cover and let cook on a slow flame about 6-7 minutes.

Layer the fish over the tomatoes. Layer the top with remaining tomatoes. Add ¼ cup of water. Cover and cook on a slowly flame until the fish is cooked. Serve warm with Phulkas or boiled rice.

http://www.taradeshpande.in/bene-israel-fish-alberas-by-zimra-israel/

WHIPPED SHRIKHAND WITH LIME ZEST AND MANGOES

WHIPPED SHRIKHAND WITH MANGO AND LIME ZEST

WHIPPED SHRIKHAND WITH MANGO AND LIME ZEST

Ingredients

6-8 servings

This is an adaptation of a classic Konkan dessert made with hung yogurt. In the summers I like to add lime zest and serve it with chilled ripe mango. Its cooling and refreshing. I whip the Shrikhand to make it lighter and fluffier.

It can be eaten as is, or served with port-poached pears, fresh berries, pound cake, sliced mangoes, grilled pineapple or traditionally with salted, deep-fried puris. The whey that is released while draining the yogurt can be used to prepare taak. It can also be added to lentil dishes like amti or stirred into a kadi.

The yogurt thickens when chilled so you can add a little cold water and whip it with a whisk before serving.

Ingredients

1 kg plain whole milk fresh unflavored yogurt

¾-1 cup granulated sugar or to taste- powdered the sugar if it has large crystals

2 teaspoons lime zest

1 teaspoon powdered seeds of green cardamom

1/2 cup of heavy or whipping cream

Garnish

2 mangoes of your choice (Alphonso, Mayapuri, Rajbhog, Dasseri) peeled, sliced and chilled

Instructions

Pour the yogurt into a mixing bowl and blend thoroughly with a whisk.

Lay a cheesecloth over a strainer or fine colander and place it over a deep bowl to facilitate drainage.

Pour the yogurt into the cheesecloth.

Refrigerate overnight.

Squeeze the cheesecloth periodically, to facilitate draining. Empty the bowl if the drained fluid rises, too close to the cheesecloth.

Scrape the thick yogurt off the cheesecloth into a mixing bowl.

Stir in sugar.

Use an electric beater to whip the yogurt on low to medium speed for about 2-3 minutes or with a hand whisk for about 3-4 minutes. If yogurt is very thick and stiff add a a tablespoon of water.

Add the cardamom and lime zest to the yogurt and whisk in thoroughly.

Add the cream and whisk again.

Spoon the yogurt into a glass bowl and cover tightly. Chill till ready to serve.

Whip again lightly and top with chilled mangoes.

http://www.taradeshpande.in/whipped-shrikhand-with-lime-zest-and-mangoes/

BENE ISRAEL COCONUT KADI BY ZIMRA ISRAEL

BENE ISRAEL COCONUT KADI BY ZIMRA ISRAEL

BENE ISRAEL COCONUT KADI BY ZIMRA ISRAEL

Ingredients

Coconut Kadi

• 400 ml coconut milk

• 1 tablespoon rice flour

• 2 tablespoons vegetable or coconut oil

• 8-10 fresh green curry leaves

• 2-3 Indian green chilies slit

• 1 teaspoon black mustard seeds

• ½ teaspoon cumin seeds

• 3-4 cloves of garlic, smashed

• ½ teaspoon turmeric (optional)

• 4-5 dried kokum or mangosteen fruit soaked in warm water

Instructions

• Mix the rice flour and turmeric into the coconut milk.

• Heat oil in a medium-sized saucepan on a high flame. Add mustard, cumin and red chilies and sauté 1 minute. Add green chilies, curry leaves and garlic. Cook another 1 minute. Stir in a cup of water.

• Add the coconut milk and cook on a low flame until it simmers.

• Serve with plain boiled rice.

http://www.taradeshpande.in/coconut-kadi-bene-israeli-style-by-zimra-israel/

ZIMRA’S BENE ISRAEL COCONUT CHUTNEY

ZIMRA'S BENE ISRAEL CHUTNEY

ZIMRA'S BENE ISRAEL CHUTNEY

Ingredients

Makes 1.5 cups

• 2 cups coriander leaves with an inch of stalks

• 1-2 Indian green chilies or to taste

• 100 grams walnuts

• 1/2 tablespoon date concentrate or jaggery

• 2 inch piece of green mango (kayri)

• 1/2 teaspoon salt, more for taste

Instructions

Grind all the ingredients to a smooth paste. Taste for salt and sweetness. Adjust. Keep refrigerated in an airtight container.

http://www.taradeshpande.in/bene-israeli-coconut-chutney-by-zimra-israel/

JACKFRUIT BIRYANI

JACKFRUIT BIRYANI

JACKFRUIT BIRYANI

Ingredients

Jackfruit grows in tropical climates all over the world and is a great source of healthy and cheap carbohydrate.

In India it is used in myriad ways. There are several varietals the hard and the soft, some more superior than others because of higher sugar content or the smoothness of the ripe pulp. But most of them are used in 3 stages, tender and raw (what you require for this recipe), ripe, the soft fruit is dipped in honey and enjoyed as a dessert or pulped to make pickles and jams, or juiced to make dried candies and completely raw, sliced to make chips. Jackfruits come is large sizes (15-40 kg) and have a sticky fluid that seeps out when the fruit is sliced. It requires experience and skill to break down a jackfruit so most people buy it partially processed by the fruit vendor. The seeds are deep fried to make snacks or dried and added to curries.

Kewra is a fragrant extract of the Pandanus or screw pine and is available bottled in any Indian grocery store.

2 CUPS BASMATI RICE WASHED AND COMPLETELY DRAINED

3/4 CUP VEGETABLE OIL

200 GRAMS TENDER BUT RAW JACKFRUIT, DICED INTO 1/2 INCH-1 INCH PIECES, RIND AND SEEDS COMPLETELY REMOVED

2 WHITE ONIONS FINELY CHOPPED

1 CUP WHOLEMILK YOGURT

20 MINT LEAVES

6 STRANDS SAFFRON

1 TEASPOON KEWRA OR SCREWPINE WATER

2 TABLESPOONS GARLIC AND GINGER PASTE

1/2 TEASPOON TURMERIC

1 TEASPOON CAYENNE PEPPER

2 GREEN CHILLIES SLIT LENGTHWISE OR MORE IF YOU LIKE IT SPICY

1.5 TBSP GHEE

WHOLE SPICES FOR TEMPERING

5 GREEN CARDAMOM PODS WHOLE

1 BADI ELAICHI OR BLACK CARDAMOM

1 DRIED BAY LEAF

4 CLOVES

4 BLACK PEPPERCORNS

2 INCHES CINNAMON STICK

GARNISH

1 CUP CRISPY FRIED ONIONS

2 TABLESPOONS ROASTED PLAIN CASHEW PIECES

8-10 MINT LEAVES

Instructions

HEAT 1/4 CUP OIL ON A MEDIUM FLAME AND ADD HALF THE ONIONS AND SAUTE UNTIL SOFT AND TRANSLUCENT. THEN ADD THE JACKFRUIT, YOGURT, GREEN CHILLIES TURMERIC AND CAYENNE. SAUTE 4-5 MINUTES. ADD 2 CUPS OF WATER AND COOK UNTIL TENDER AND WATER HAS EVAPORATED. RESERVE.

HEAT REMAINING 1/2 CUP OIL ON HIGH FLAME IN A LARGE DUTCH OVEN STYLE POT AND ADD ALL THE WHOLE SPICES AND SAUTE UNTIL FRAGRANT ABOUT 1 MINUTE. LOWER FLAME TO MEDIUM.

ADD REMAINING ONIONS AND SAUTE 1 MINUTE. ADD GARLIC AND GINGER AND SAUTE 2 MINUTES. ADD RICE AND GENTLY TOSS IN THE ONION AND OIL MIXTURE. THIS SHOULD BE DONE SLOWLY TO PREVENT THE BASMATI GRAINS FROM BREAKING.

ADD JACKFRUIT AND YOGURT MIXTURE SAFFRON, GHEE AND 20 MINT LEAVES. ADD 4 CUPS OF WATER AND SCREW PINE OR KEWDA WATER. STIR GENTLY TO DISTRIBUTE JACKFRUIT..

SEAL DISH TIGHTLY AND COOK UNTIL RICE IS TENDER AND FLUFFY.

OPEN COVERED DISH, FLUFF RICE UP AND LET IT REST 2-3 MINUTES. TASTE FOR SALT. GARNISH WITH MINT LEAVES, FRIED ONIONS AND CASHEWS. SERVE WARM.

http://www.taradeshpande.in/jackfruit-biryani/

UDID METHI -SOUR MANGO AND COCONUT CURRY

UDID METHI SOUR MANGO AND COCONUT CURRY

UDID METHI SOUR MANGO AND COCONUT CURRY

Ingredients

1 CUP PEELED AND SLICED KAIRI OR GREEN MANGO PLUS A FEW THIN SLICES TO GARNISH

2 CUPS SHREDDED WHITE MEAT OF COCONUT

8 RED KASHMIRI OR BEDGI CHILLIES STALKS AND SEEDS REMOVED

1 TEASPOON CORIANDER SEEDS

1 TEASPOON CUMIN SEEDS

1/2 TEASPOON FENUGREEK SEEDS

1 TEASPOON BLACK GRAM

2 GREEN CHILLIES STALKS REMOVED

1/2 TEASPOON TURMERIC POWDERED

JAGGERY AND SALT TO TASTE

FOR THE TEMPERING

2 TABLESPOONS VEGETABLE OR COCONUT OIL

1 TEASPOON BLACK MUSTARD SEEDS

1/4 TEASPOON FENUGREEK SEEDS

1/2 TEASPOON BLACK GRAM

PINCH ASAFETIDA

Instructions

TOAST THE RED CHILLIES, BLACK GRAM, CORIANDER, CUMIN, FENUGREEK SEEDS IN A DRY PAN ON MEDIUM ABOUT 3 MINUTES. COOL AND GRIND TO A FINE POWDER.

ADD THE COCONUT, TURMERIC AND GREEN CHILLIES AND GRIND TO A SMOOTH PASTE. ADD A LITTLE WATER IF REQUIRED.

HEAT OIL IN A PAN ON A HGH FLAME. ADD MUSTARD AND FENUGREEK SEEDS. THEN ADD BLACK GRAM SEEDS AND ASAFETIDA. COOK ABOUT 1 MINUTE UNTIL THEY SIZZLE AND RISE TO THE TOP.

ADD THE GREEN MANGO AND 1 CUP OF WATER. SIMMER UNTIL MANGO PIECES ARE SOFTENED.

ADD GROUND COCONUT MASALA AND SALT TO TASTE. ADD JAGGERY IF REQUIRED. GARNISH WITH A FEW RAW SLICES OF RAW MANGO.

SERVE WITH BOILED WHITE BASMATI RICE.

http://www.taradeshpande.in/udid-methi-sour-mango-and-coconut-curry/