Thought I could add some spice to your life...

Wednesday, October 20, 2004

When the supermom gets adventurous, she makes the Vindaloo, which she also calls the Angry Meat. And why not? 25-28 red chillies, 20 black pepper corns, and lots of green chillies - all this for 2 kilos of red meat! This dish, I am told, was the favourite of Chengiz Khan. Befitting indeed.

Angry meat (or Vindaloo)

(Sucharita Mukherjee)

You could actually get a ready made paste for this. But Iprefer the home made one and its pretty easy too :)

For the paste: 1/2 cup water; 1 cup vinegar; three or fourpods of garlic; 2'' ginger root; 4/5 cloves, a bit ofcinnamon, 25/28 red chillies; black pepper corns (20); 3spoons of whole coriander and cumin seeds. Grind all this together in a paste.

For the cooking: 2 kgs of pork (you could try mutton too); onions (3); ginger garlic paste and green chillies. Marinate the pork in the ground masala over night. Heat oil in a pan and fry chopped onions. When browned lightly, add ginger garlic paste and lots of green chillies and fry somemore. Now add the pork with the marinade and cook. Adding water may or may not be necessary. Keep stirring. If you are in a big hurry, you may pressure cook, but its best if you cut into small pieces and cook without pressure. Its more time consuming, but worth it :)

Tuesday, October 19, 2004

Bangalore has gone truly international. Here are three recipes from Bangalore that span two continents.

Crab Masha'allah:

(Priya Basu Chatterjee)

This one is a very old Mesopotamian recipe. It is said that Haroun-al-Rashid, the Caliph of Baghdad relished the crabs of Shat-el-Arab, and this recipe was prepared by his chef-in-chief. Later it came to India with the Muslim invaders much before the Mughals, got Indianised, and got to be called Crab Masala. And lately, the Sicilian Mafia started loving it - they call it crab Marsala.

Onion, ginger, garlic, whole red chillies, tomatoes, crabs (de-shelled), ghee, garam masala - (whole, not ground) : cinnamon, cloves, cardamom, and some garam masala powder. You can make the garam masala powder by frying the whole garam masala on a tawa without oil and then grinding it using a coffee grinder. You cannot get the whole garam masala from the ground version though.

Make a paste of onion, ginger, garlic, whole red chilly (two) and tomatoes(quantity according to amount/no. of crabs) in the blender and keep it aside. Fry the de-shelled crabs to an orangish hue. Then heat a tablespoon of oil in the wok. Add the whole garam masala to it, and once the aroma comes (it takes about 30 seconds or so), add the paste. Add a teaspoon ofredchilli powder (if u want it spicier) & 1/2 tsp sugar..keep stirring until oil and masala separates...add the crabs ...then toss and turn till the masala has evenly spread on the crabs..add water(depending on how much gravy you want) and salt. Cook to a boil. Garnish with ghee and freshly ground garam masala powder.

Have it, and with crabs crawling in your tummy, you feel like the Caliph indeed.

Thai Green Curry with Bhetki:

(Madhuban Mitra)

The Thai Green fish curry is so close to Indian cuisine that if you are having it in some restaurant, you are sure to have the urge to investigate whether the chef is Bengali or Bangladeshi. You can make this with any boneless fish like Bhetki or Tilapia.

Spring onions, cilantro (coriander leaves), whole black pepper, garlic, green chillies, coconut milk, Bhetki cubes

Blend the onions, cilantro, pepper, garlic and green chillies into a paste of uniform consistency. Stir the paste in oil for about 2 minutes, and then add about a cup of coconut milk to it. Once it boils, add the Bhetki cubes to it. It doesn't take much time for the fish to get cooked. Add some lime leaves before taking it off the oven. Thats all.

Pesto fresco alla Genovese:

(Madhuban Mitra)

Take lots of cashew, lots of fresh basil, lots of garlic, a jar of green olives, half a jar of black olives and make it into a thick paste without any water. Use a little olive oil instead of water if the mixer/grinder needs it. Add lots of olive oil and parmesan cheese to the paste. Your pesto is ready. To preserve it, stuff it carefully into an airtight bottle, pour some olive oil on top and refrigerate it. Use it as a spread for brown bread, with pasta, or put it to any other innovative uses you can think of.

Saturday, October 16, 2004

If the supermom gets time, she gets a little more adventurous, and makes this one. The Malaicurry or most other standard shrimp recipes are too complicated and time consuming. This one takes less time and resources, and is a nice change.

Cauliflower Shrimp

(Sucharita Mukherjee)

Ingredients: Shrimp, Cauliflower, dry coconut, mustard paste, turmeric and green chillies.

Deshell and fry shrimp and set aside. Next chop cauliflower into florets and fry. Add mustard paste to this when fried and continue stirring. Add green chillies. Add dessicated coconut and keep frying. Add turmeric and a little red chilly powder. When cooked add sugar and salt. Add the shrimp. Add a bit of water if it starts sticking to the sides. Garnish with coriander leaves.

Thursday, October 14, 2004

I am sorry about not having posted in the last three weeks. Apologies to those who have been reading it, and those who have been writing in with recipes. I have quite a backlog of recipes to post. I promise to make up. In the next few days, you can expect a lot.

Here is a household Bengali recipe - quick to make, good to eat. Goes with both rice and roti. Another Supermom recipe.

Aloo Korai Shutir Dom (Alu Dum with Peas)

(Sucharita Mukherjee)

Ingredients: I kg Potatos, about 1" ginger, 500 gms peas, cumin seeds, turmeric and red chilly powder, green chillies and oil to cook.

Peel potatos and boil them. Cut into big pieces (cubes). Grind half the peas you have, with ginger. Heat oil and cook ground peas, green chillies and all the spices. Add a little sugar and salt till oil separates. Add the boiled potatos tothis and little water. When done serve garnished with boiled peas.