Rinku Bhattacharya's Blog, page 67

Barvan Achari Baigan – Baked Creamy Spicy Eggplant

So, this recipe for eggplant was developed when days were warmer and the garden had tiny baby eggplants all abound, well, I got down to making it today and stay with me you will learn why.

Today’s recipe for a baked pickle spiced eggplant is pure genius. This recipe takes a stove top technique for slow cooked eggplants and converts it into an effortless baked variety.

When it comes to fix and forget cooking the oven does a much better job for most Indian cooking than the slow cooker. The reason being that the oven offers a slightly higher but still consistent temperature. This allows the spices and seasonings to actually cook to a caramelized texture that is essential for deep Indian flavors.

Now, this recipe is a happy marriage of two traditional recipes and luckily for all of us, it is much simpler than either of the recipes and then some.

The original inspiration comes from my mother-in-law’s stuffed achari (pickled) eggplant, that she marinates and then cooks on the stove top over very low heat in a sealed pot.  So, I have used her spicing as a base, and then added in some ground nuts, coconut and lime inspired by a traditional recipe from Hyderabad which is rich and indulgent and of course very involved.

Add the peanut and coconut to the basic marinade, gives this eggplant some soft and saucy action falling just a little short of it becoming saucy gravy.  I had actually worked over this recipe in summer, when there were these small fairy tale eggplants out and about and today I remade this with some supplies from H-Mart. I know, I know, they are out of season, but one does get a little tired of roots and squashes. The interesting thing about this recipe is that it actually combines influences from two very different parts of India ending up with a dish that had its own yet very Indian identity.

Nuanced with spicy attitude and mellowed all at the same time, the best part of it all is that it cooks unattended, while you go off doing all kinds of other good stuff.

PrintAchari Dum Shahi Baigan – Baked Creamy Spicy Eggplant

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A simple and flavorful recipe for baked stuffed Indian eggplants that gets done in an oven.

Ingredients

1 pound of small baby eggplants or small Japanese eggplants
1 tablespoon kosher salt
11/2 teaspoons cumin powder
11/2 teaspoons fennel seeds
1 teaspoon whole black peppercorns
½ teaspoon red cayenne pepper
½ cup raw unsalted blanched peanuts
1 teaspoon sugar
1 tablespoon freshly grated ginger
1/4 cup buttermilk or whipped low fat yogurt
½ cup pureed tomatoes
Chopped cilantro to garnish

Instructions

Cut the eggplants into halves lengthwise and rub with the kosher salt while you prep the remaining stuff.
Pre-heat the oven to 350 degrees and grease a square 8 inch glass casserole pan.
Place the cumin, fennel and black peppercorns into the spice grinder and grind until smooth. Add in the cayenne powder and the peanuts and grind until smooth.
Place in a mixing bowl and add in the sugar and ginger.
Use half of this mixture and fill the eggplants.
Place the eggplants carefully in the casserole.
Mix the buttermilk, tomatoes and the remaining spice mixture and pour over the eggplants.
Cover with foil and bake for 45 minutes until the eggplants are soft and the sauce is thick and bubbly.
Garnish with cilantro and enjoy with rice or chapatis.
3.1http://www.spicechronicles.com/dum-baigan-baked-creamy-spicy-eggplant/

 

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Masala Popcorn with Toasted Peanuts

The weather promises to be rainy tomorrow, maybe just the perfect weather for popping corn… Make that spiced crunch Masala Popcorn with Toasted Peanuts.

Often, I create a recipe for someone or something and it goes away, I am getting better about making sure that I remember and save it here, my posts here often do not look backwards, but there are exceptions… Today is one of them. For some reason, I have been a little pensive today, reflecting on the changes at work, changes in my environment.  With the kids robotics competition emerging around the corner, the atmosphere in the house has been a little tense, and then I remembered this popcorn that I had made sometime in fall, actually just when there was a nip in the air. Gentle spices, fragrant and toasty peanuts and warm freshly popped corn, how can you go wrong?

Much like the popcorn, getting out to doing something creative calms me down, often as I sit to write on this site, I feel productive, it offers me a positive distraction and calms me down. Of course, that leads to the question as to why I do not do it all the time, well, we cannot have this site filled with pensive posts… that and I do not always have the time to sit down and do it, at that very instant to write and pair food with my pensive moods.

A few notes on seasoning and working with popcorn, it is important to keep your seasonings light and make sure they do not burn if you are popping them with the corn. In this recipe, I add them separately and toss to mix, this allows your corn to pop evenly and your spices to mix in evenly. As for popping the corn, it is important to add them to hot oil, not unlike mustard seeds.

So, test your oil or butter by adding a few kernels of corn.  This post offers you a really good tutorial on how to pop your corn and as it points out, do not microwave your corn. Want to make a snack able meal, fry up a batch of these pakoras and you will be in snack heaven. Now, my mood is better and I am off to pop some corn, here is wishing you a wonderful week ahead, may all your cockles stay warm.

PrintMasala Popcorn with Toasted Peanuts

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Serves 6 to 8

This simple dish is inspired by the Indian snack called Chidva, a traditional trail mix of sorts which is a staple on Diwali tables. This dish mimics the flavors, but is much healthier, as the essential flattened rice grains are deep fried in the original snack. If you want you can substitute or add in a handful of pecans in addition to the peanuts in this dish.

Ingredients

4 tablespoons of coconut or grapeseed oil
1 medium sized red onion, very finely diced
10 to 12 curry leaves (optional)
1/2 cup shelled UN-roasted peanuts
1/2 teaspoon turmeric
1 teaspoon whole cumin seeds
1/2 cup popcorn kernels
3/4 teaspoon black salt
3/4 teaspoon dried mango powder or amchoor
1/2 teaspoon red cayenne pepper
1 tablespoon finely chopped cilantro

Instructions

Place one tablespoon of oil in a deep heavy bottomed pot with a tight-fitting lid and heat the oil.
Add in the red onion and the curry leaves (if using), and sauté the mixture for about 6 minutes until the onion begins to turn pale golden.
Add in the peanuts and sauté for about 3 to 4 minute, remove the entire mixture and set aside.
In the same pot, add the remaining 3 tablespoons of oil and drop 1 or 2 kernels of the corn and wait for these to pop. Remove these kernels.
Add in the turmeric and cumin seeds and within 30 seconds, add the remaining corn kernels; cover and shake the pot. You should hear the corn popping and it should be done in about 2 minutes.
Remove the popped corn, which should be yellow in color, and place in a large serving bowl. Add the black salt, dried mango powder and red cayenne pepper; mix well.
Add in the peanut mixture and stir in the cilantro just before serving, and enjoy warm.
3.1http://www.spicechronicles.com/masala-popcorn-with-toasted-peanuts/

 

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Spiced Dark Chocolate Truffles with Peanuts, Sesame and Pink Salt

I was on social media break on our vacation and actually liked to be away from it all. That and jet lag, made me extend the time away from the site and I am glad to be back with a simple but really good recipe for spiced dark chocolate truffles. Dear reader, I am grateful that you stop by, here is wishing you a Happy New Year.

A recipe inspired by something I found perusing an airline magazine. Well, that is the deal. Airline food in India is actually pretty decent, and the in flight magazines are actually worth reading and this is not just nostalgia talking. One of the things that I enjoy looking through is holiday cards, especially the ones with pictures. It is nice to see the kids gradually growing up, I am sure people feel that way looking at our cards too!

Chocolate and I have an interesting relationship, I am a non-chocolate lover in a family full of chocaholics. Making a chocolate treat, usually is a surefire way for me to behave myself when there is a dessert around. However, I have to confess, these truffles were a bit of an exception. I ate at least 2 of them and then half more under the pretext of checking out the seasonings.

The truffles get a kick from garam masala and cayenne pepper, that complements the overall sweet and salty notes and in general they were really good. I was testing this recipe on a lark, as I loved the idea of the peanut sesame crusting.

It reminds you of Indian peanut and sesame brittle, or chikki. My truffle recipe is exceedingly simple, with three basic ingredients and spices for some fun. There is not much to go wrong with, just make sure you have some wax or parchment paper around. I used pink salt for this, my only disappointment is that you cannot tell the color of salt in the coating.

I guess, I could try using larger crystals next time, except that those might not offer the smoother nuance of salt that these finer grains offer. Other than health and fitness resolutions, two of my goals this year is to stay more organized with my recipes, spend less crazy time in the kitchen. We shall see how far that goes. I have come a long way, in terms of planning for the week, I want to see how far that goes over the next few weeks.

These gorgeous truffles look a little murky, reflecting the mood of the pensive day we have had. But they are a very pretty assortment, just the kind you want for a hostess gift, or for a holiday… Maybe for Valentines?



PrintSpiced Dark Chocolate Truffles with Peanut, Sesame and Pink Salt

Prep Time: 6 hours, 45 minutes

Cook Time: 10 minutes

A beautiful recipe for spiced dark chocolate truffles, coated with peanuts, sesame and pink sea salt.

Ingredients

For the truffles

½ cup heavy cream
4 tablespoons unsalted butter
½ pound dark chocolate (60% cacao content or more)
2 teaspoons garam masala
½ teaspoon red cayenne pepper

For the topping

1 cup blanched, raw, unsalted peanuts
½ cup sesame seeds
11/2 teaspoons pink sea salt

Instructions

In a heavy bottomed pan add the cream and the butter and cook on low heat until the butter has melted.
Gentle add in the chocolate, stirring well until the chocolate is melted. Do not bring the mixture to a boil.
Turn off the heat, add in the garam masala and the cayenne (if using) and mix well.
Pour the mixture in a flat non-reactive dish (such as a pie plate or casserole) and chill for at least 6 hours, I usually do this a day before.
In the meantime pound the peanuts into small pieces, I use a mortar and pestle as I do want some texture. Add in the sesame seeds and lightly toast the mixture until very aromatic.
Stir in the salt.
Bring out the chocolate mixture. Using a spoon dipped in boiling water, scoop out 14 tablespoons of the mixture. You can make them smaller if you desire.
Use your hands to shape them into balls. Note, it is best to do this at one shot as your hands will get greasy and covered with chocolate.
Gently roll the truffles in the peanut mixture and serve at room temperature.

Notes

Most of the prep time is to chill the truffles.

3.1http://www.spicechronicles.com/spiced-dark-chocolate-truffles-with-peanut-sesame-and-pink-salt/

 

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Hoppin John – A delicate vegetarian take or Lobia Pulao

  As the clocks turn, we welcome another New Year, welcome 2016! I created a vegetarian retake delicate retake on a Southern classic – Hoppin John, a recipe supposed to bring good luck in the New Year.

Hoppin John is a traditional Southern recipe, that might actually have Sengalese roots. Depending on your perspective this delicate vegan take will actually bring you closer to its roots.

In this recipe, I do not add any animal products, but actually up the ante by using some of the bean broth and adding in carrots and celery for good measure.

I break a much needed silence from all things virtual, sitting in Kolkata.  As I sit reflecting on a year that is gone, I look at the last year with happy reflection, a busy year at work rewarded with more work in the name of a promotion, some good food writing at Zester (including an MSN and Reuters post), commencing a youtube channel and lots of good and productive family time. As for the books, Spices and Seasons, won a few awards, the Indiefab and USA Book Awards and The Bengali Five Spice Chronicles made its way to a reprint.

I caught an Indian movie, Piku and was surprised by how close to home it hit. The lines of relationships, were so close to home, the perennial struggle between parents and children while universal, I could not really ignore the cultural parallels. The home could very well be mine, the dialogue that between mom and me. At the end of the day, what touches us is that which we can relate to.

As for resolutions, I will save them for a later day, closer to reality, which will hit very soon. Today, is time for simple reflection, for reveling in the simple beauty and promise of a new beginning.

This recipe for all you fans of my Rajma Pulao, here is a delicate and light variation with quick cooking lobia or black eyed peas, to mesh this with collard greens, here is a recipe with loads of character.

As for a visual, do check out the video here.

PrintHoppin John – A delicate vegetarian take

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

For my recipe for this Southern dish, I have actually ditched all meat-based products to create a dish that is flavorful and delicate. If served with love and affection, it will indeed convince you that this year you shall be lucky with or without money.

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon butter
1 medium-sized onion, diced
2 cloves garlic, minced
1 or 2 ribs of celery, finely chopped
1 or 2 carrots, diced
1 cup white rice (I used basmati rice, which will give this recipe a very delicate and elegant finish.)
2 1/2 cups stock or water
1 cup cooked black-eyed peas
1 teaspoon salt (or to taste)

1 teaspoon freshly ground black pepper

2 tablespoons red wine vinegar (optional)

Chopped green onions for garnish

Instructions

In a pot with a tight-fitting lid, add the olive oil and butter and heat until the butter is melted.
Add the onion and garlic and sauté for about 5 minutes, until the onion softens considerably and begins to turn pale golden.
Add the celery and carrot and stir well.
Stir in the rice and mix well. Add the stock or the water and cup of black-eyed peas.
Add the salt and the pepper and bring the mixture to a simmer. Cover and cook the rice for 18 minutes. Note: This time works for basmati rice; for other rice varieties allow a few more minutes. Essentially the rice should be soft and all the water should be absorbed.
Let the rice rest for about 10 minutes, then remove the lid and fluff. Sprinkle with the red wine vinegar if using and garnish with the green onions if using.

Notes

Note: If you are cooking the black-eyed peas yourself, save the cooking liquid and use it for the rice, in lieu of the stock or water.

3.1http://www.spicechronicles.com/hoppin-john-a-delicate-vegetarian-take-or-lobia-pulao/

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Rum and Raisin Bread Pudding with a Cranberry Mint Sauce

The year is fast slipping by and I really should be packing for our annual visit to India, yes, to Kolkatta…

I have been celebrating with all things fridge cleaning, and cobbled up this much loved bread pudding, another family favorite. My secret ingredient in rum soaked raisins and over time I realize if you can find some good challah bread, a couple of days old you are in business.

Having said that, I make this with almost any leftover bread that I can find. This is a recipe very closely adapted from the Bengali Five Spice Chronicles and in keeping with the season, I have created a fresh cranberry sauce topping. I dug this up for a recent potluck and if you are looking for something for your New Year’s Day Brunch this just might be it. I am not thrilled with the pictures, but then it is that time of the year when we know that there is always next year.

I was tempted to garnish this with sprigs of mint, almost to mimic the concept of mistletoe and holly after all, let us face it, it is hardly every year or time that we can go out and pick fresh mint in December. This has (all things considered, been an intensely hectic and busy time for me), time will tell whether all that insanity is well worth its mettle.

I have certainly worked through things, and am hoping for a very busy and crazy end to it all. And for today let us celebrate with this fairly traditional yet improvised bread pudding. I know it seems strange but my grandmother made many a bread pudding that were rich tasting, creamy and imbued with brandy instead of rum. Why brandy, oh well she believed that a shot of brandy would chase away some very bad chills except that we never had too many of those chills and the brandy remained. Raisins were soaked in that brandy and tossed into a fairly creamy rich bread pudding and the rum and raising bread pudding happened.

In keeping with the season and holidays, I have topped it with a delicate cranberry orange sauce, feel free to mix and muddle this up. Here is wishing you and yours a very happy holiday!

PrintRum and Raisin Bread Pudding with a Cranberry Mint Sauce

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

A beautiful comforting and homey pudding something that my grandmother often made as treat steamed in tightly closed stainless steel bowls steamed gently until it reached soft comforting indulgent perfection.

Ingredients

½ cup large raisins
? cup pineapple rum
4 eggs
¾ cup sugar
½ teaspoon vanilla extract
3 cups half and half
2 cups white bread cubes (the bread should be at least a couple of days old and brioche and challah bread)
½ cup (1 stick) salted butter, melted

For the sauce

1 cup fresh cranberries
1 cup sugar
Zest and juice of 2 clementines
1 tablespoon freshly grated ginger
mint springs to garnish

Instructions

Place the raisins in a small bowl, pour on the rum, and set aside to soak while
preparing the batter. You can soak this well up to 3 to 4 hours or even over night.
Pre-heat the oven to 350 degrees.
Put the eggs and sugar in a bowl and beat with an electric mixer for 3 minutes
until nice and thick. Add the vanilla extract and half and half and beat well.
Toss the bread cubes in the melted butter and place in a 10-inch to 12-inch square casserole. Pour in the rum and raisin mixture and mix lightly to distribute
evenly. Pour the egg mixture over the bread cubes and mix well.
Place the casserole in a deeper ovenproof dish and fill with 2 inches of water. Place the pans in the oven and bake for about 35 minutes, until the mixture is golden and well risen. Turn off the oven and let the pudding cool in the oven for at least 30 minutes before serving.
In the meantime place the cranberries, sugar, zest and clementine in a saucepan and let it cook on low heat. Gradually the sugar will melt and the cranberries will softly begin to pop, and dissolve into a soft tangy sweet mass of delightful and vivid sauce.
Pour the sauce over the pudding.
To serve add the pudding into serving bowls topped with springs of mint and serve.3.1http://www.spicechronicles.com/rum-and-raisin-bread-pudding-with-a-cranberry-mint-sauce/

 

 

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Slow Cooked Spicy Lamb – Kosha Mangsho

  This dish is inspired by a signature class Bengali preparation of goat meat called Kosha Mangsho or Slow Cooked Mutton Curry.

What I have done to this dish is to add fingerling potatoes, baby carrots and use lamb instead of the goat meat, keeping the recipe a little more accessible.

The term kosha refers to a cooking process, called bhuna in Hindi, which essentially refers to slow cooking without any additional water creating a gorgeous and bold marriage of meat and the spices. There is no place for rush or hurry in this dish, the process is not terribly complicated but you need at least 3 hours to let this dish cook to a state of tender well seasoned perfection. In fact, this is one of the few dishes that is the highly regarded domain of the home cook and is reserved for very special occasions. Lighter curries such as this one here are more everyday and mainstream. Also, typically the Kosha Mangsho is served with luchi or the Bengali puffed fried flatbreads, other flat breads are fine, but pairing this with rice is usually a faux pas.

The result for this dish is a soft fork tender mutton dish, that was savored by everyone in the family. This dish consists of a fairly potent level of heat from both black peppercorns and some red cayenne pepper and all the beautiful fragrant spices such as cinnamon, cardamom and cloves that are so perfect for this time of the year. Being a Sunday, I made this for our Sunday dinner and I was personally thrilled to have the time to actually relish cooking this beautiful dish and the Naan that I paired with the meal.

The last two months of Sunday supper food have been nothing short of spectacular, despite all my complaints about the time that it takes for them at their FLL, the trade off is indeed an afternoon of undisturbed cooking, most of which finds its way onto our Sunday tables. These Sunday afternoons of peaceful uninterrupted cooking have also ended up being the antidote to the busy weeks we have had at work.

Growing up, while Sunday mornings were leisurely and relaxed there was nothing especially promising about Sunday evenings. Back in the day, it was when I got organized for school in the evenings. There was always mountains of homework that needed to be done, and again growing up the leisurely family dinner was not as uncommon as it is in our lives here. On weekdays most often dinner tends to be rushed and hectic. I am still grateful that I am able to sustain the household and find solace in my kitchen. I delegated a large chunk of the simmering to the slow cooker and was pleased with the finishing effects, for today, I will share the stove top version and will save the partial slow cooker variation for a different day. If you are looking for that special recipe for your holiday table, consider giving this recipe a try.

PrintSlow Cooked Spicy Lamb – Kosha Mangsho

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

A beautiful slow cooked spicy lamb curry, inspired by a traditional goat version called Kosha Mangsho. A perfect meal for a special occasion.

Ingredients

4 tablespoons oil (such as mustard or grape seed oil)
1 teaspoon turmeric
1 teaspoon red cayenne pepper
3 medium sized red onions, diced (about 1/2 pound)
1 teaspoon sugar
2 to 3 cloves garlic, minced
1 and 1/2 tablespoon ginger, grated
2 and 1/2 pounds of cubed leg of lamb
A few pieces lamb on the bone (optional, but helps with the flavor)
1 and 1/2 teaspoon salt or to taste
1 teaspoon freshly ground black pepper
2 tablespoons yogurt
2 to 3 pods of green cardamom, gently bruised
2 to 3 bay leaves
8 to 10 cloves
1 large (3-inch) stick cinnamon, broken into smaller pieces
10 to 15 fingerling potatoes (note, if you are using organic potatoes, you can leave the skin on)
2 medium sized carrots, peeled and cut into 2 inch pieces
1 tablespoon clarified butter (ghee)
1 small red onion, thinly sliced

Optional Garnish

Sliced Red Onions
Chopped cilantro

Instructions

Heat the oil in a large pot (this should have a good tight fitting lid) and add in the turmeric and the red cayenne pepper. This first step adds a nice deep color to the gravy and to the aromatics as we saute them.
Add in the onions and sugar and saute for about 5 minutes, until the onions are wilted and soft.
Add in the garlic and ginger and mix well and cook for about a minute.
Add in the lamb and stir well.
Add in the black pepper, cardamom, bay leaves, cloves, cinnamon and mix well.
Cover the meat and let the meat cook on low heat for about 1 hour, stirring occasionally if desired. Remove the cover and you should the lamb much softer in a fairy saucy gravy.
Add in the potatoes and the carrots and mix well and cook for another 30 minutes.
Remove the cover, at this point, the meat and vegetables should be tender. If you feel there is some extra fat in the pan at this point you can skim some of it out.
Increase the heat just a notch to allow the sauce to begin evaporating.
In a separate pan heat the clarified butter (ghee) and begin cooking the sliced onions and cook them for about 15 minutes, until the onions are fairly golden. These onions will impart a sweetness to the sauce.
Stir in the onions and mix well. You should have meat of an almost reddish chocolate hue, coated in a onion spicy thick sauce with tender potatoes and carrots for company.
Turn off the heat.
Garnish with sliced onions and cilantro and serve with your preferred choice of bread.
3.1http://www.spicechronicles.com/slow-cooked-spicy-lamb-kosha-mangsho/

 

 

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The Perfect Latke (Potato Pancake) and Radish Creme Fraiche

  In case you are wondering, yes, I did just post a latke round up, but then I realized that I actually did not have a recipe for basic essential potato pancakes, you know the classic kind?

The world has been to complex the past few weeks, strange actions, weird and random acts of violence all of this resulting in a need for simple comfort, and that is where a simple classic potato pancake fits in.

So how does one get to that beautiful crisp and golden piece of deliciousness, that is all about potatoes in a happy marriage with onions and maybe garlic if you want to push the envelope just a little bit. I have a deep love for simple classics and latkes certainly fit that bill, so how does one create that perfect latke?

We start with the potato, and the potato of choice really is the homey starchy russet. The high starch content in these potatoes allow them to bind well, ensuring good tight latkes.

If you are looking for a vegan version with sweet potatoes, here is one for you that can be enjoyed along with the classic and if you are getting more creative here is a version with assorted harvest vegetables.

When it comes to toppings, certainly there is lovely simple sour cream, and I have topped this with a radish crème fraiche today and in my time with a pomegranate raita. So, this week whether or not you are celebrating the festival take the time to shred some potatoes and enjoy the simplicity of a beautiful crisp and golden latke.

 

PrintThe Perfect Latke (Potato Pancake) and Radish Creme Fraiche

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

A recipe for latkes or classic potato pancakes.

Ingredients

for the latkes
3 large russet potatoes (about 2 pounds)
1 tablespoon kosher salt
2 tablespoons minced onions
1 teaspoon minced garlic
1 egg beaten
1 or 2 tablespoons matzo meal (optional)
2 cups of grapeseed oil
2 tablespoons clarified butter
For the radish crème fraiche
5 to 6 cherry belle radishes
½ cup of crème fraiche
1 tablespoon chopped red onion
1 teaspoon salt
Paprika or cayenne pepper for dusting

Instructions

Peel the potatoes grate the potatoes using the large side of a box grater and place in a colander.
Add in the kosher salt and let the potatoes rest for 30 minutes to an hour allowing the water to drain from the potatoes, squeeze out any excess water.
Place the potatoes in a mixing bowl and add in the onion and garlic and mix well.
Beat the egg and add in the matzo meal if using.
Place the oil and the butter in an eight inch cast iron skillet and heat on medium heat until well heated, test with a tiny bit of batter it should sizzle and rise to the top.
Lower the heat a little (mark 3 or medium low) and add the potato pancakes in small tablespoons about 3 inches in diameter, about 3 to 4 at a time. Note, you can always use a larger skillet and do more at a time.
Fry them on medium low heat undisturbed for about 3 minutes and turn, you want an even golden color, not too dark.
Cook the other side and drain on paper towels before serving. These latkes like other deep fried things need patience, so I would actually do other things such as mix the toppings while they are frying to resist the urge to keep turning them.
To make the radish crème fraiche grate or dice the radishes, place in a mixing bowl. Beat in the crème fraiche, red onion, salt and paprika or cayenne pepper.
Enjoy with the latkes, we love them for breakfast with eggs, you can enjoy them any way you like.
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Latkes, Pakoras and a Hanukkah Round-Up

  In our household we love finger foods, such as fritters, potato pancakes and other pick me ups, thereby extending to the fact that we do indeed love Hanukkah, a festival that offers us the perfect excuse to indulge in all of this. Such is the universality of food where we can all enjoy and partake in something so different and yet feel connected.

Hanukkah, is a joyous festival and fits nicely with the other winter solstice holidays, making it a fun filled holiday.  Hanukkah begins on 25 Kislev of the Jewish calendar. It celebrates two miracles – a great Jewish military victory and a miraculous supply of oil for the Temple. The eight day festival is also called the festival of lights as it is symbolized with a menorah, and a candle is lit for each passing day, so one for the first day, two for the second day and so on. Children are given gifts, and they often play with the dreidel a four sided spinning top.  Potato pancakes and other fried foods, offer us the opportunity to celebrate the miracle of oil.

So, here are my selection for your holiday table, along with a video for how to make gluten-free, vegan, radish and scallion pakoras.

So,

Harvest Latkes – Perfect for this time of the year, with all kinds of roots thrown in with the potatoes.

Sweet Potato Latkes – Adding in the sweetness of sweet potatoes into the mix.

Tandoori Cauliflower Latkes – This one is a little lighter on the carbs.

4. Sweet Potato and Tapioca Cakes – Another beautiful and seasonal creation that is perfect, for your holiday table.

5. Alu Tikki with Green Beans – My mother-in-law’s traditional potato cakes, this one just might end up replacing those potato pancakes forever, actually, not likely, if I cannot do it, nor can you.

6. Radish and Scallion Pakoras – This is one of my signature recipes from the Spices and Seasons cookbook. And here is the video on how to do this.

7.  Kale and Red Onion Pakoras – Yes, another seasonal favorite that is really hard to beat!

8. Sweet Potato Bondas – These were a great hit for our Thanksgiving table, and I say, why save all the goodness just for one holiday, when there is so much more to go around.

9. White lentil and Red Onion Fritters – Now, if you do not mind adding some good protein packed lentils into the mix, you can have yourself a gorgeous vada, that might love hanging out with the latkes on your table.

Last but not the least, where there are latkes, you have to have some applesauce.

 

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Collard Greens with Roasted Root Vegetable Slaw

This year’s holiday table received a nice touch of spontaneity from the holiday basket of vegetables that I had picked up from the farm. I typically am pretty good about anything tossed my way, but was not terribly sure about the collards. Sure, I do a lot of cooking with all kinds of greens, but was not in a mood for anything heavy and then of course, inspiration struck and I tossed together this slaw, or warm salad or honestly call it what you will with a nice assortment of roasted root vegetables, tossed in a fairly assertive spicy dressing. That really is what tends to be key about dark and heavier winter greens, they can be paired with spices with a heavier hand.

Left with some reflective thoughts and a few deadlines, before we take out winter vacation, I am scrambling to note down the last of the keepers. Well, maybe not the last but chances are it is going to be a while before I am showered with carrots, parsnips, potatoes, greens, beets, radishes, potatoes (yes, I am so excited about the mashed potatoes) , because I finally have a  recipe that does not drive me crazy or profess to have lumps like mom’s and honestly, seemed to thrill the skeptics. And, can I tell you a secret?! I made those mashed potatoes about 3 hours before I served them and actually reheated them. So much for that!!!

PrintCollard Greens with Roasted Root Vegetable Slaw

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

A well seasoned warm veggie slaw featuring roasted root vegetables, collard greens and a spicy Asian seasoning.

Ingredients

For the roasted Vegetables
2 medium sized turnips
3 medium sized carrots
4 small to medium parsnips
2 tablespoons olive oil
1 tablespoon freshly grated ginger
2 tablespoons maple syrup (I have a strong preference for Crown Maple Syrup)
3 tablespoons tamari or soy sauce

For the greens and the remaining dressing

1 medium sized bunch of collard greens
2 teaspoons sesame oil
1/2 to 1 teaspoon red cayenne pepper
1 tablespoon olive oil
3 tablespoons red wine vinegar
Sesame seeds to sprinkle

Instructions

Preheat the oven to 350 degrees
Peel the turnips, carrots, parsnips and cut into thin julienne strips. Place on a roasting pan.
In a small bowl mix the ginger, maple syrup ad the tamari and drizzle the vegetables with the mixture.
Bake/Roast the vegetables for 20 minutes,.
In the meantime, stack the collard leaves over each other and thinly slice the leaves, doing what is called a chiffonade.
Place in a large bowl. Add in the roasted veggies, reserving the pan juices.
Pour the pan juices into a mixing bowl, add in the sesame oil, cayenne pepper, olive oil, vinegar and mix well.
Add to the collard and veggie mixture and toss lightly. Sprinkle with the sesame seeds and serve.3.1http://www.spicechronicles.com/collard-greens-with-roasted-root-vegetable-slaw/

 

 

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Rosemary and Garlic Mashed Potatoes

For all my love of mashed potatoes, I realized that I have never posted a recipe for them on this site. Well, I do have one for Bengali Mashed Potatoes, but we are talking about the smooth and creamy mild mannered variety. I realize that I am doing this after turkey day, but these Mashed Potatoes with Rosemary and Garlic will warm and comfort you through the cold weather.

Now, if you are to listen to this article here, the recipe that I offer here is a faux pas of almost all conceivable variations. The error here being executed through the use of an electric hand mixer and yukon gold potatoes. Since, I love the buttery taste of the Yukon Golds and did want to use a mechanical device I actually ended up adding a russet into the mix.

One more thing I will tell you about this particular recipe, while you will get well flavored, soft, lump free potatoes following my recipe they will not be very liquid or anything even remotely close to a puree. That is not really the way the brood or I like it. Now, if you like the flavors of this recipe and want them a soft texture, what you need to do is add in about 2 tablespoons of butter and a little more milk. Yes, if you follow my recipe you can tell that these are relatively guilt free as potatoes go, well no heavy cream or butter in the mix… I know, I make up for it with the sour cream, what else can I say.

PrintRosemary and Garlic Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 4 to 6

Rosemary and Garlic Mashed Potatoes, a flavorful take on mashed potatoes..

Ingredients

3 to 4 Yukon Gold Potatoes (about 11/2 pounds)
1 large russet potato
Salt for boiling potatoes, plus 11/2 teaspoons of salt or to taste
6 cloves of garlic, minced
1/2 cup low fat milk
2 tablespoons of freshly chopped rosemary
Freshly ground black pepper
2 tablespoons sour cream
1/3 cup chopped chives

Instructions

Cut the potatoes into halves. Place the Yukon Golds and the russet into separate pots of water and bring to a boil. Add in salt to the pot of water.
Cook them until they are tender but not too soft. This is important and the russet will reach this stage a little before the Yukon Golds.
Cool just enough to handle, and remove the skin. Place in a mixing bowl.
In a pan heat the olive oil and add in the garlic, heat the garlic until just lightly toasted. Pour the seasoned oil over the potatoes and mash coarsely with a fork.
Add in the milk, rosemary, freshly ground black pepper and the remaining salt and turn on the hand mixer and process until smooth and fluffy. Do not over process, that is what makes the potatoes gummy.
Gently mix in the sour cream, and garnish with the chives before serving.3.1http://www.spicechronicles.com/rosemary-and-garlic-mashed-potatoes/

 

 

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