Hot Chili Peppers

Hot chili peppers are one of those gifts of nature that you either love of cannot handle. They are fruits of the capsicum family and come in all shapes, sizes, and colors. Not all chili peppers are spicy and they are ranked on the Scoville scale for heat. They reaction on individuals is based on chemistry.

In general however eating chilies result in pain followed by an endorphin high. Well, I like hot green chilies and the red cherry peppers (the later for appearance as much as taste), and, in general I think of finger food when I think spicy.

I will talk about making pakoras, that are these simple but irresistable chickpea flour fritters. In my house making pakoras is like making homemade pizza, every has their preference, my brother likes cauliflower, my husband likes tomato, I like chicken, so you get the picture, anyhow, here are two variations.

The first one is with brocolli and make with large florettes tempura style.

Brocolli Pakoras

Makes 20 pieces

Ingredients

1 cup chick pea flour (besan)

1.5 tsp chat masala

1 tsp salt

3 tsp finely chopped green chilies

2 tsp finely chopped cilantro

3/4 cup water

Oil for frying

20 large brocolli florettes

Method of Preparation

1. Mix the besan, chat masala, salt, chillies, and cilantro in a bowl.

2. Add in the water to form a smooth batter.

3. Heat the oil and test with a drop of the batter, it should spread and rise to the top.

4. Lower the heat (this is important) and gently coat each piece of brocolli in the batter and fry in batches and drain on paper towels and serve with ketchup and ginger tea.

Shrimp and Tomato Pakoras

Makes about 20

Ingredients

1 cup small shrimp shelled and deviened

1 lime

1 tsp salt

1/2 tsp red chili powder

1 tbsp grated ginger and garlic

1 cup besan

1 onion finely chopped 1 tsp whole cumin seeds

2 tsp chopped cilantro

4 chillies finely chopped

20 grape tomatoes halved

1 tsp black salt

2/3 cup water

Oil for frying

Method of Preparation

1. Squeeze the lime over the shrimp and mix with the salt and chili powder and set aside for 20 minutes.

2. Mix all the remaining ingredients except the oil into a thick paste.

3. Drain the shrimp on paper towels and add to the batter.

4. Heat the oil and test as for the brocolli pakoras and reduce to medium high.

5. Add tablespoons of the mixture and cook for 5-7 minutes on each side. Serve hot.

This is being sent to the Chocolate Lady who is hosting this week's weekend herb blogging. That is quite an iteresting blog that she maintains.

Thinking Winter

I have to tell you this season is one of those mixed blessing seasons, I do not like to deal with ice, although we have been lucky thus far in New York, around February the bare trees start bothering me, but, I do like drinking good hot tea especially in winter, love soups, love all warm flavors, and along with my tea I like snacking. I was thinking of these amazing snacklets that someone I worked with called Nivedita had once made for a potluck. She has currently formed an organization called RagaChitra, where she teaches children BharatNatyam and Indian classical music.
Anyhow, I googled for Masala Vada and eventually landed on Lakshmi's blog and found this recipe for Pappu Chekkalu.


I at once decided to try it, made some very tiny tweaks, some for convieniece and some for fun and now since I am sending these with Anshul for a snack tomorrow, I also have a happy man at home. This is the recipe as I did it. I actually tried half the recipe from Lakshmi's blog and used the moong dal that she had suggested, but I used the whole variety since that was all I had.




Pappu Chekkalu - Mixed grain crisps

Makes 10

Ingredients

1/2 cup whole moong dal soaked in 1 cup water
1.5 tsp garlic paste
1 cup rice flour
1/4 cup besan
1 tbsp sesame seeds
1.5 tsp ajwain
1 tsp dried methi
1.5 tsp salt
1/2 tsp ginger powder
1 red cherry pepper
1.5 cups oil for frying


Method of Preparation


1. Grind the dal with the garlic and mix in the remaining ingredients except the pepper. I did this in the food processor.
2. Thinly slice the cherry pepper, (yes, I discovered these in the market for the first time, they are really too spicy for me, but I am using them in tiny doses wherever I can). Mix into the dough.
3. Shape these into small balls and flatten between parchment paper, as shown above. I think this is a really neat tip, I would not have thought of it.
4. Heat the oil and fry in medium heat till golden brown.

Working with the Haas Avocado

I first disovered Haas Avocados when I tried them as a guacamole. They tasted wonderful, with warm tortilla chips. I delved further when my daughter was born. They were a neutral, heavy, and mild tasting fruit that most children if given a chance liked. This link will give you everything you may or may not want to know about this fruit.

Well what I made was working with the Haas Avocados. Grape Tomatoes co-stars with avocadoes in this recipe to produce a simple wholesome Guacamole.

We had this for lunch with my healthy, flavorful nachos, described in the next post for a simple but satisfying weekend brunch.

Guacomole with Grape Tomatoes

Serves 4

Ingredients

2 Haas avocadoes

1 lime

1.5 tsp salt

3/4 cup grape tomatoes

1/2 red onion

3 green chillies

1/2 cup cilantro chopped finely

A spash of balsamic vinegar

Method of Preparation

1. Mash the avocadoes, with the juice of the lime and salt.

2. Chop the grape tomatoes into quarters.

3. Finely chop the onion and mince the green chillies.

4. Mix this into the avocado mixture.

5. Finally add in the vinegar and cilantro and serve with homemade tortilla chips.

Home Made Tortilla Chips

Makes enough for a 3 person snack

Ingredients

2 tortillas

1 tbsp olive oil

Method of preparation

1. Spread the baking tray with some oil.

2. Heat the oven to 375 degrees.

3. Cut the chips into pieces and spread flat onto the tray.

4. Bake for 10 min, turn the chips and bake for 5-7 min more.

5. Serve warm with the guacomole

Off this goes to Pookah at What's cooking in Carolina, who is hosting WHB this week.

Parsnips - the new potato

Given what a disprotionately food-dominated holiday thanksgiving is, I am surprised that more blogs are not dominated by thanksgiving stories, recipes, etc. Well, I had a relatively uneventful thanksgiving, I was glad and thankful for the simple blessings of life - yes, the ones that we all take for granted.

Anyhow, my meanderings have recently, got me acquainted with a vegetable called parsnip. Mild and delicate in flavor, this looks a lot like an Albino carrot. It could pass off for a potato. Well, fine, when we have a potato why look for an imposter? Well, we get a little more fiber, a lot more folic acid, calcium and generally it is always good to have options. If all of this does not impress you, let me tell you both Martha Stewart in her new vegetarian book and Rachael Ray, in somewhere had recipes for parsnips ( I know I am really reaching). Well here is what I came up with. Interestingly enough I also discovered that there is a contest called Weekend Herb Blogging, that is actually being hosted by Hallo of Cook Almost Anything atleast once, this week.





Parsnip and Lima Bean Tikki



Ingredients



4 parsnips peeled
1 potato
1/2 cup buttermilk
1 cup chopped scallions
1/2 cup chopped cilantro
1 tsp dry fenugreek leaves
3 green chillies finely chopped
2 tsp chat masala
1 tsp ginger powder
2 tsp salt
1 tsp chilli powder
1/2 lime
1/2 cup lima beans
3-4 tbsp flour
Oil for frying



Method of Preparation.



1. Cut the parsnips into large pieces and boil with the potato for 15 minutes, till soft.
2. Drain the water and mash till fairly smooth. with the buttermilk.
3. Mix in all the remaining ingredients.
4. Shape these into fairly small patties about 3 inches in diameter and 1/2 inch thick.
5. I have pan fried these on a griddle but you can deep fry them if you so desire.
6. Heat a small amount of oil on a griddle and place 3-4 tikkis on them.
7. Cook for 6-8 minutes on low flame and turn, (they should be well browned on both sides)
Serve with plain beaten yogurt and either ketchup or tamarind chutney.



I make a lot of stews, which is hardly a surprise given that I have 2 young children. A crockpot is a great asset for making good flavorful stews. It is also great since you can through in all the ingredients at night and have a wholesome meal ready for you morning meal even before breakfast. Here is a lamb stew with parsnips made in a crockpot.

Lamb with blackbeans and parsnips.

Ingredients

6 tbsp oil
3 onions finely chopped
2 inch ginger grated
10 cloves of garlic
7 cloves
6 green cardamoms
1 black cardamoms
1 large piece cinamon
1 tsp turmeric
1 tsp chilli powder
2 tbsp curry powder
2 lbs stewing lamb
1 tbsp salt
6 tomatoes
4 parsnips
2 carrots
15 small onions
1/2 cup black beans soaked in water
2 cups white wine or broth
1.5 tsp garam masala.
1 cup chopped cilantro

Method of Preparation

1. Heat the oil and add the onions, ginger and garlic and cook for 8 min.
2. Add in the whole spices and cook for 2-3 minutes.
3. Add the turmeric, curry powder lamb and salt and cook for 5 minutes.
4. Coarsely blend the tomatoes in a food processor.
5. Chop the parsnips and carrots into large pieces.
6. Add all the ingredients except the cilantro and garam masala in a crockpot and cook for 7 hours on high.
7. If you want to do this on the stovetop, just cover a heavy bottomed pot and cook for 1 hr and check, the meat should be soft and well done.
8. Serve over rice topped with cilantro and garam masala.