BRINJAL/EGGPLANT/AUBERGINE BADENEKAYI GOJJU

This is a style of roasted and mashed eggplant from the  southern state of Karnataka.

It differs a fair bit from Maharashtra’s Vaangi Bharit and Punjab’s Baigan Bharta recipes which you will also find on the website.

You can watch the video on my Instagram feed @deshpandetara

SERVES 4

2 400 GRAM FIRM, PURPLE BRINJAL OR ITALIAN EGGPLANTS

1/2 TSP URAD OR WHITE BENGAL GRAM

1/2 TSP MUSTARD SEEDS

1/4 TSP FENUGREEK SEEDS (OPTIONAL)

PINCH ASAFETIDA

1 TSP TAMARIND EXTRACT OR TO TASTE

1 TABLESPOON CASHEW PIECES UNSALTED

1 TABLESPOON CASHEW POWDER ROASTED AND UNSALTED

1-2 iNDIAN GREEN CHILIES CHOPPED COARSELY (TO TASTE)

1/2 TSP JAGGERY (TO TASTE)

1/2 TBSP PEELED AND CHOPPED GINGER ROOT

1/2 TSP TURMERIC POWDER

3 TABLESPOONS VEGETABLE OIL

CHOPPED CILANTRO OR CORIANDER LEAVES FOR GARNISH

 

METHOD-

Slow roast the whole eggplants on an open flame or over a charcoal grill until they turn soft and fall apart. Cool them then slowly peel off the charred skin. Lightly wash them, remove larger seeds and puree ion a blender with tamarind.

Heat half the vegetable oil on a high flame.Add onions, green chillies and ginger and sauce well. Add to the brinjal puree and blend again.

Heat remaining oil in the same skillet. Add urad dal, then mustard and fenugreek seeds and asafoetida and sauce 1 minute. Add onions and cashew pieces and saute 1 minute.

Add turmeric and saute quickly. Immediately add eggplant puree and stir well. Stir I cashew or peanut powder. Add salt to taste. Adjust tamarind and jaggery.

Garnish with fresh chopped coriander leaves.

Serve hot with rice or flatbreads such as chapatis or rotis or with idlis.

 

 

ORANGE AND PARSLEY SALAD

Parsley is a slightly bitter aromatic herb that adds great flavour to salads, sauces and soups. You can use either flat leaf, which I prefer or curly parsley for this salad.

Serves 6

FOR THE SALAD

Combine in a large salad bowl

4 oranges peeled, skin removed from segments, pith and seeds discarded

1/4 cup whole black olives, pitted

1 cup fresh parsley washed, thick stalks removed and coarsely chopped

1 cup green Poona cucumbers (Persian) peeled and diced

1 cup English cucumber (dark green cucumber)  skin on diced

1/4 cup finely sliced red onion

1.5 cups assorted salad leaves such as purple kale, curly lettuce, baby arugula, micro greens of your choice

2 tbspns toasted pine nuts – you can also use toasted walnut pieces

FOR THE DRESSING

Whisk together

1/2 cup extra virgin olive oil

Juice of half a lemon

Sea salt to taste

 

Emulsify dressing and taste for salt. If your oranges are sour you can add some honey to the dressing. Pour the liquid from the orange segments into the dressing and whisk again. Drizzle over salad. Toss and serve.

 

Bendekaya Gojju Okra and Tamarind curry

Bendekaya Gojju Okra and Tamarind curry

 

 

Gojju in English means pulp and it is generally always a tangy and spicy dish with jaggery and a souring agent such as tamarind or hog plums.

However there are many variations for gojju across the southern states of India. A classic Karnataka dish Gojju can be a mashed eggplant gojju, a soupy onion (eruli) curry, a thick raisin  curry(ona draksha) even a thin tamarind flavoured gravy.

TIP-To prevent Okra from getting gummy during the cooking process wipe the whole vegetable with a slightly damp cloth and then again with a dry one. Do not wash the okra in running water.

Ingredients

250 Gram tender whole Bhindi (lady finger or okra)

1 1/2 Tbsp Tamarind concentrate

Jaggery and salt to taste

Oil

For dry masala:

1 tsp Fenugreek seeds

1 tsp white sesame seeds

1 tsp whole cumin seeds

1 teaspoon split Bengal gram or urad dal

For wet masala paste:

1 Cup Desiccated coconut

1 tsp small black Mustard seeds

1 1/2 tsp Uncooked rice

1/2 tsp Turmeric powder

8 Bedgi dried red chillies, stalks and seeds removed

For tadka/tempering:

2 tbsp vegetable Oil

3 Whole dry red Bedgi or Kashmiri chilies

1/2 tsp small black Mustard seeds

Method

Dry masala:

1.In a dry skillet on medium heat dry roast all the ingredients for the dry masala until fragrant. Stir to prevent burning about 2 minutes. Cool completely then grind into a fine powder. Feel it between your fingertips to make sure it is finely ground and doesn’t feel coarse.

Wet masala paste:

1.In a dry skillet roast all the ingredients for 3 to 4 minutes, stirring to prevent burning. Cool then grind to a coarse consistency. Add some water, a tablespoon at a time and keep grinding until you have a smooth chutney like paste. 

For the okra

Wipe okra clean with a slightly damp cloth. Avoid washing it. Once clean wipe with a dry cloth to remove any liquid. Snip a little bit of the end off- just the tip and slice off the head.

Heat 4 tsp of oil in a skillet on high heat (copper clad if you have one as it facilitates quick browning) and saute the whole okra, turning from time to time until golden brown and blistered on all sides.

Add the ground paste, lower heat to medium and stir well about 2-3 minutes to coat the okra and cook the spices. Stir constantly. 

Add 3 cups of water and the ground spices. Stir in tamarind and a teaspoon of jaggery and salt. Cook until gravy has thickened and the okra is tender. If required add more water to ensure okra is cooked.

Adjust for salt and jaggery.

For tempering

In a small skillet heat 2 tsp of vegetable oil, add all the ingredients for tadka/temper and saute for about 30 seconds without burning them.

Pour the tadka over the bhindi and serve hot. Stir well before serving with hot rice or chapatis.

MASALA BATATA WADA-POTATO FRITTERS

Batata Wadas are among the most popular street food of India. made with potatoes and spices my version is ideal for festive and religious occasions when onion and garlic is absent from menus. I use a dark Khandeshi masala to bring zing to this recipe.

You will find it here  http://www.taradeshpande.in/khandeshi-kala-masala/

MAKES 8

1/2 KG BROWN COOKING POTATOES STEAMED AND PEELED

1.5 TBSP KHANDESHI KAALA MASALA (readymade or home made) OR USE A GOOD GARAM MASALA

JUICE OF HALF A LIME

2 TBSP FINELY CHOPPED CORIANDER LEAVES (OPTIONAL)

FOR TEMPERING-

1 TEASPOON BLACK MUSTARD SEEDS

PINCH ASAFETIDA

2 TBSP VEGETABLE OIL

2-3 INDIAN GREEN CHILLIES FINELY CHOPPED (OR TO TASTE)

FOR BATTER-

1.5 CUPS BESAN OR CHICKPEA FLOUR

1/2 TEASPOON SALT

1/2 TEASPOON TURMERIC POWDER

WATER

VEGETABLE OIL FOR FRYING

METHOD

PLACE THE PEELED POTATOES IN A MIXING BOWL. ALLOW THEM TO COOL.

HEAT OIL IN A SMALL SKILLET OR TEMPERING SPOON ON HIGH HEAT. ADD THE MUSTARD SEEDS AND COOK 1 MINUTE. ADD ASAFETIDA AND GREEN CHILLIES AND TURN OFF FLAME. POUR OVER THE POTATOES.

STIR WITH A SPOON. ADD ALL REMAINING INGREDIENTS AND MASH COARSELY.

ADD SALT TO TASTE. ADD MORE MASALA TO SUT YOUR PALATE. DIVIDE THE POTATOES INTO 8-19 BALLS.

STIR TOGETHER INGREDIENTS FOR THE BATTER AND ADD WATER ABOUT 3/4 CUP TO FORM A THICK BATTER THAT YOU CAN DIP THE POTATOE BALLS INTO.

HEAT 3 INCHE SOF OIL IN A MEDIUM SIZE KADAI OR WOK ON HIGH HEAT. WHEN OIL IS HOT BUT NOT SMOKING REDUCE TO MEDIUM FLAME. DIP POTATO BALLS IN THE BATTER SO AS TO COVER THE BALL COMPLETELY. RELEASE INTO HOT OIL USING A SLOTTED SPOON. DO UP TO 3 AT A TIME. FRY UNTIL GOLDEN ON ALL SIDES. DRAIN AND SERVE WARM WITH A CHUTNEY OF YOUR CHOICE SUCH AS KARWARI CHUTNEY OR A AMBADA CHUTNEY.

http://www.taradeshpande.in/ambada-and-cocon…-coconut-chutney/

http://www.taradeshpande.in/karwari-red-chut…h-chopped-onions/

http://www.taradeshpande.in/udupi-style-clas…-coconut-chutney/

AMBADA AND COCONUT CHUTNEY-HOG PLUM AND COCONUT CHUTNEY

AMBADA ARE HOG PLUMS AND USED AS A SOURING AGENT ESPECIALLY ON THE WESTERN COASTLINE OF INDIA.

INGREDIENTS FOR 1.25 CUPS CHUTNEY

1.5 CUPS GRATED FRESH WHITE MEAT OF COCONUT.

1 RAW GREEN HOG PLUM OR AMBADA, PEELED

1-2 INDIAN GREEN CHILLIES (OR TO TASTE)

FOR TEMPERING

5 SMALL YOUNG GREEN CURRY LEAVES

1/2 TEASPOON BLACK MUSTARD SEEDS

PINCH ASAFETIDA

METHOD

THE LIME SIZED AMBADA HAS A GREEN SKIN THAT SHOULD BE PEELED TO REVEAL A HARD WHITE FRUIT. IF ITS VERY RAW THE SEEDS INSIDE WILL BE RELATIVELY INSEPARABLE FROM THE PULP. USE HALVE THIS FRUIT AND GRATE COARSELY. ADD MORE TO TASTE.

GRIND THE GREEN CHILLI COCONUT AND AMBADA TO A SMOOTH PASTE. ADD A LITTLE WATER TO FACILITATE GRINDING. ADD SALT TO TASTE AND MORE AMBADA IF YOU WANT IT MORE SOUR.

HEAT OIL ON HIGH HEAT. ADD MUSTARD SEEDS AND COOK 30 SECONDS. ADD CURRY LEAVES AND ASAFETIDA AND REMOVE FROM FLAM. COOL AND POUR OVER CHUTNEY. STIR WELL.

TASTE AGAIN AND ADJUST FOR SALT. SERVE WITH BATATA WADAS, PURIS, DOSAS AND IDLIS.

 

 

MANGO,AVOCADO AND CUCUMBER SALSA

Mango Avocado Cucumber Salsa

This is a simple but delicious dip I like to serve with baked potato or tortilla chips, banana chips even rice crackers. Add more or less green chilli to suit your taste. Avocado blackens very quickly so if you plan to wait several hours before you eat this dip peel, chop and add the avocado just before you serve it.

Ingredients for 6-7 persons

2 large ripe but firm mangoes (lambda, Chausa) peeled and cubed into half inch pieces
1 large ripe avocado (1 Florida or 2 Haas) peeled and cubed into half inch pieces
Zest of one lemon
Juice of half a lemon
2-3 Indian green chillies or use 2 bird chillies finely chopped and mixed with a teaspoon of kitchen salt
5 bulbs scallions or green onions finely chopped, set aside 2 tablespoons as a garnish
5 inches of green onion stalks or scallion stalks finely chopped
1 seedless cucumber peeled and diced into half inch pieces
More salt to taste

Method-
Combine all the ingredients and toss well but do not mash, you want the pieces to stay intact. Add more salt to taste. Garnish with two tablespoons green onion stalks Serve cold with chips of your choice. If you are worried about spiciness serve some sour cream or strained yogurt on the side.

CRISPY, BUTTERY SMASHED POTATOES WITH GARLIC AND CHIVE CREAM DIP

THESE ARE SO GOOD!! YOU CAN USE MEDIUM SIZE POTATOES AS WELL IF YOU PREFER A LARGER SCOOP. THESE POTATOES SHRINK WHEN BAKED.SERVE THEM AS CANAPES WITH CREAM CHEESE PIPED ON TOP, SERVE THEM AS A CHIP AND DIP OR AS A SIDE WITH A GOOD ROAST. IF YOU USE ONLY OIL AND A CREAM CHEESE SUBSTITUTE THIS DISH IS VEGAN.

 

 

SERVES 4-5

INGREDIENTS

400 GRAMS BABY POTATOES (MIXED COLORS IF YOU CAN FIND THEM)

SALT AND WHITE PEPPER TO SEASON

1/4 CUP VEGETABLE OIL

2 TBSP BUTTER MELTED OR JUST USE OIL

METHOD FOR POTATOES

WASH THE POTATOES AND STEAM THEM USING A PRESSURE COOKER OR STEAMER UNTIL THEY ARE JUST TENDER ENOUGH TO BE PIERCED BY A FORK.

DRAIN THE POTATOES COMPLETELY AND LINE THEM ON A BAKING TRAY.

PREHEAT OVEN TO 375F AND PREPARE MIDDLE RUNG.

USING A POTATO MASHER SMASH EACH POTATO UNTIL JUST BROKEN.  THIS SHOULD TAKE NO MORE THAN ONE BASH. THE AIM IS TO FLATTEN THEM A BIT AND OPEN THEM UP. DONT MASH THEM.

BUTTER THE POTATOES ON BOTH SIDES GENEROUSLY WITH A BRUSH  THEN OIL THEM WITH THE SAME BRUSH. YOU WONT REQUIRE ALL THE OIL SO SAVE IT FOR ANOTHER RECIPE.

SEASON WITH WHITE PEPPER AND THEN  LIGHTLY WITH SALT (REMEMBER YOUR DIP HAS SALT SO YOU NEED TO BALANCE THE SALTINESS)

BAKE IN THE OVEN FOR 35 MINUTES UNTIL GOLDEN AND CRUSTY.

SERVE IMMEDIATELY  WITH DIP.

 

 

 

 

 

 

FOR THE DIP

YOU CNA REPLACE THE CREAM CHEESE WITH A VEGAN TOFUTTI OR ALMOND CREAM CHEESE FOR A VEGAN DIP.

180-200 GRAMS CREAM CHEESE AT ROOM TEMPERATURE

4 BULBS  GREEN ONIONS OR SCALLIONS FINELY CHOPPED

8-10 CHIVES FINELY CHOPPED

1.5 TBSPS FINELY MINCED GARLIC

1 TEASPOON LEMON OR LIME JUICE

ZEST OF ONE LEMON OR LIME

SALT TO TASTE

METHOD:

WHISK THE CREAM CHEESE UNTIL FLUFFY. ADD REMAINING INGREDIENTS AND BEAT UNTIL WELL INCORPORATED. ADD SALT AS REQUIRED AND STIR WELL.

RUM PUM PUMS- CHRISTMAS TRUFFLES WITH RUM, RAISINS AND CHOCOLATE

RUM PUM PUMS-CHRISTMAS TRUFFLES WITH CHOCOLATE RAISINS AND RUM

RUM PUM PUMS-CHRISTMAS TRUFFLES WITH CHOCOLATE RAISINS AND RUM

Ingredients

You can make these little bites entirely vegan and alcohol free as well. These are unevenly shaped and are more like rochers than truffles.

Makes 8-9 truffles

1 cup golden raisins, pips and little stalks removed

1/4 cup cranberries or if unavailable use dark raisins, pips and little stalks removed

1/2 cup dark rum or apple juice

1 tbsp Cointreau or Grand Marnier or orange juice

1 inch cinnamon stick

2 tbspns brown sugar

1.5 cups apple juice

1/4 cup pecans or walnuts broken into small pieces, well toasted

2 tbsp graham crackers crumbs

For the chocolate couverture

30 ozs dark chocolate no more than 70%

1/2 cup cream or use coconut milk for a vegan ganache

1 tbsp castor sugar

1 cup whole-milk or use soy milk

1 tbsp butter or vegetable oil

extra 1/2 oz dark chocolate pieces

Garnish

1 tbsp finely crushed almonds, pecans or walnuts or 8 pieces of candied orange

You will need toothpicks, foil and parchment paper.

Instructions

FOR TRUFFLES

Combine both the raisins or cranberries, cinnamon stick, rum, apple juice and brown sugar in a saucepan and cook on a medium flame until most of the liquid has evaporated and you have a soft sticky mixture. Remove and discard cinnamon stick.

Cool mixture completely. Stir in orange liqueur or juice until well incorporated.

Stir in all remaining ingredients.

Rub your hands with butter or margarine and roll the mixture into 8-9 balls. The balls will be uneven because they contains nuts and raisins.

Lay the ball out on a tray covered with parchment paper. Stick a small toothpick into the centre of each one. Cover tightly and refrigerate 2 hours.

FOR COUVERTURE/GANACHE

Heat the sugar, milk and cream in a small saucepan. When it reaches a boil remove from the fire and quickly stir in all the chocolate. Keep stirring to agitate the chocolate about 1-2 minutes with a spatula. Add an extra 1/2 oz chocolate and stir till it melts- this will help temper the chocolate so you have a shiny coating. Stir in the oil or butter. You should have a shiny and smooth ganache. If it is too thick add in a little more milk and stir vigorously. Pour this into a small bowl with a depth of 3 inches.

ASSEMBLY

Hold the truffle by the toothpick and dip into the sauce. Coat it all over. Then hold it above the bowl and let it drip for a bit to get excess chocolate off. This is will take a minute or so.

Return it to the wax paper with the toothpick still stuck inside. Repeat this for all the truffles.

Slowly pull out the toothpicks. You can hold the truffle down with an extra toothpick as you pull the toothpick out. Drip a little ganache to cover the hole where the toothpick was using a teaspoon. Sprinkle with nuts. Cover the truffLes with foil and refrigerate 2 hours or until you are ready to eat them.

Remove from fridge, place in small paper cases or if you prefer straight on to a small serving platter. Let sit 15 minutes before you serve them.

http://www.taradeshpande.in/rum-pum-pums-christmas-truffles-with-rum-raisins-and-chocolate/

MINESTRONE WITH PESTO BRUSCHETTA

MINESTRONE WITH PASTA AND PESTO BUTTER BRUSCHETTA

MINESTRONE WITH PASTA AND PESTO BUTTER BRUSCHETTA

Ingredients

Minestrone is Italy's most famous soup and it has become popular because its easy to make, adaptable and delicious. Over the centuries Minestrone in Italy has changed a great deal. Tomatoes for instance as a newer addition to the soup.

Traditionally minestrone is made with Borlotti beans also known as cranberry beans but they are not always available, Here is my version, which uses ingredients that you can find anywhere. This recipe can be made with bacon or you can use dried mushrooms (as indicated below) for a vegetarian version that is scrumptious. I serve it with a pesto bruschetta reminiscent of the Ligurian version of this soup known as Minestrone all Genovese. But garlic bread is great too. I used Fregola- a toasted semolina pasta in this soup. You can use barley instead if you want a gluten-free version.

SERVES 10

1/2 CUP FINELY CHOPPED BACON OR USE 2 TBSP DRIED PORCINI/SHITTAKE MUSHROOMS FOR VEGETARIANS

3 TBSPN EXTRA VIRGIN OLIVE OR REGULAR VEGETABLE OIL

1 CUP FINELY CHOPPED WHITE ONION

1/4 CUP FINELY CHOPPED CELERY STALK

1/4 CUP FINELY CHOPPED FRESH GARLIC

5 COOKING POTATOES PEELED AND QUARTERED

2 CUPS CARROTS, SLICED LENGTHWISE AND THEN HALVED INTO 1/4 INCH THICK PIECES

1 CUP YELLOW ZUCCHINI DICED MEDIUM

1 CUP GREEN ZUCCHINI DICED MEDIUM

1 CAN (400G) TINNED BAKED BEANS

1 TEASPOON GROUND WHITE PEPPER OR MORE

1 CUP FREGOLA OR USE SMALL TUBE PASTA OF YOUR CHOICE SUCH AS ELBOW MACARONI,DITALINI OR CONCHIGLIE

SALT TO TASTE

GARNISH

SHREDDED PARMESAN

PESTO BUTTER BRUSCHETTA

80 GRAM FRESH BASIL

6 CLOVES GARLIC

3 TBSPN BUTTER

3 TBSPNS SHREDDED PARMESAN

1/4 CUP PINE NUTS, CHILGOZA OR SKINNED ALMONDS

Instructions

IF MAKING VEGETARIAN MINESTRONE SOAK THE DRIED MUSHROOMS IN 1/2 CUP HOT WATER.

HEAT OIL ON MEDIUM HEAT IN A LARGE SOUP POT. ADD BACON AND COOK UNTIL GOLDEN AND RENDERED. IF VEGETARIAN SKIP THIS STEP.

ADD ONIONS AND CELERY AND SAUTE UNTIL ONIONS ARE SOFT AND TRANSLUCENT-3-4 MINUTES.

ADD POTATOES AND STIR WELL. ADD 1.5 LITERS OF WATER, GROUND PEPPER AND COOK 5-7 MINUTES UNTIL POTATOES SOFTEN.

ADD CARROTS AND COOK ANOTHER 4 MINUTES UNTIL CARROTS SOFTEN.

ADD BEANS, AND COURGETTES AND THE MUSHROOMS WITH THEIR LIQUID (IF USING) AND COOK 2 MINUTES ON HIGH HEAT UNTIL THE SOUP BEGINS TO BOIL.

ADD PASTA AND SWITCH OFF THE FLAME.

ALLOW THE PASTA TO COOK IN THE HEAT OF THE SOUP.

ADD SALT AND MORE PEPPER TO TASTE. LADLE INTO BOWLS.

FOR THE PESTO

PROCESS THE INGREDIENTS TO A CHUNKY CONSISTENCY IN A FOOD PROCESSOR.

FOR THE BREAD

FLAME THE SOURDOUGH OR BAGUETTE OVER AN OPEN FLAME ON BOTH SIDES. IMMEDIATELY BRUSH WITH PESTO BUTTER AND SERVE WITH HOT MINESTRONE AND MORE PARMESAN ON THE SIDE.

http://www.taradeshpande.in/minestrone-with-pesto-bruschetta/

Bucatini con Cavolfiore, Aglio e Pangrattato Tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

 

Bucatini con cavolfiore, aglio e pangrattato tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

Bucatini con cavolfiore, aglio e pangrattato tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

Ingredients

Serves 4 as a main course

350 grams small cauliflower florets

1 pound bucatini/spaghetti/fettuccine

2 tablespoons freshly minced garlic

2 tbsp butter or olive oil

1 tbsp olive oil

1.5 cups whole-milk

1/2 tbsp freshly ground white pepper

1/4 teaspoon ground nutmeg

1/2 cup finely chopped parsley - flat leaf is ideal but you can use curly as well

3/4 cup freshly toasted breadcrumbs made from garlic bread

1/2 cup parmesan shredded

1 tablespoon toasted pine nuts or use chilgoza (optional)

Instructions

Set a stock pot of water with 1/2 tsp salt to boil.

Heat the butter and olive oil in a large skillet or saucepan on medium heat. Add the garlic and saute 2 minutes until fragrant.

Add the florets, and toss well. Saute 1-2 minutes.

Add the milk, nutmeg and white pepper and lower flame and let the cauliflower cook until tender to eat but still has some bite.

Add pasta to the boiling water and cook 7 minutes. The pasta should be undercooked.

Strain and add the undercooked pasta to the saucepan with the cauliflower. Add 1/4 cup of the starchy pasta water to the saucepan and toss the pasta until well coated. Let it cook in the sauce another 1 minute or so until al dente.

Switch off flame. Stir in the parmesan and toss well. Taste and adjust for salt.

Add the parsley and toss again.

Garnish with garlic breadcrumbs and pine nuts.

http://www.taradeshpande.in/bucatini-con-cavolfiore-aglio-e-pangrattato-tostato-pasta-with-cauliflower-garlic-and-toasted-breadcrumbs/