Monday, August 23, 2010

Modern Shravan recipes with a twist!

I created some more recipes with a twist for Shravan for HT Cafe. They appeared on Saturday in the Weekend Fix section.

Thought I would put them up here as well.

California Pistachio and Coconut milk soup (Time 25 mins serves 4)
Singhare ka Atta is flour made from Waterchestnuts. Water chestnuts have been a part of the culinary annals of India for eons. This flour qualifies as a fast ingredient because the Shigara occurs naturally and is harvested when in season. The plant bears edible nuts in hard-shelled fruits that resemble the head of a water buffalo with two large curved horns hence the name Shingara. It is these nuts that are made into flour that is used as a staple during fasts, to make chapattis, paranthas, sweets vadas and also as a binder or thickening agent. Use California Pistachios with their deep green color they give the soup a lovely pale green color. Fasting food is generally high in carbohydrates and Pistachios being the nut with the lowest fat content and hightest amount of dietary fibre significantly add to the nutritional value of the meal.

1 tbsp Shingara atta
2 green chillies sliced
½ c California Pistachios blended to a paste
250 ml coconut milk
250 ml water
2 tbsp oil
Rock or Black salt, to taste

Heat the oil in a large saucepan over medium-high heat. Add the, chillies and splutter, add Shingara Atta and stir in well. Add coconut milk, pistachio paste, water and salt. Bring to the boil, reduce heat to medium and simmer for 5 mins, Taste, adjust seasoning and serve hot with a little green chilli on the side.

Baked Potato with Coriander salsa (Time taken: 30 mins. Serves: 4)

½ kg potatoes, boiled with very little water peeled and cut into thick slices
½ cup cream
½ cup toasted peanut
1-2 green chilies1 tsp oil
Black salt to taste

For Coriander Salsa
Whiz I cup coriander, 1 tsp raisins, 1 green chilli, juice of one lemon and a little black salt in the blender. Set aside.

Place chillies salt and toasted peanut in a blender and process to a crumbly paste. Transfer to a bowl, add cream and mix well. Add salt and stir in well. Set aside. Brush a baking dish with oil. Spread peanut mix on the bottom and layer potatoes over. Top with remaining peanut mixture and bake until moisture has completely evaporated. Serve hot, topped with coriander salsa.

Saffron Sama “Pudding” (Time 30 mins Serves 4)

Morio, Veru Arisi, Vari che Tandul Sama or Khodri is a wild grain which is ground into flour. The seeds are sun-dried, then threshed to remove the husks. When roughly ground it is cooked like rice, in salted water. The fact that is found wild and harvested and also considered a 'cool' food makes it a viable choice on fasting days. The apples and apple juice in this recipe add natural sweetness so do take care to check sweetness before adding jaggery.

4 cups apple juice
3 tbsp ghee
1 c Sama or Vari che Tadul
1/2 tsp saffron strands (dissolved in 1/2 cup hot milk)
1 tbsp butter
1/3 cup cream
Grated Jaggery to taste
1 c grated apple
Dry fruit for garnish

In a medium saucepan bring apple juice to a slow, steady simmer. In a large heavy 4-quart pan over medium heat, melt ghee and add sama. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the hot apple juice (1/2 cup at a time), stirring frequently. Wait until each addition of juice is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking. When the sama is almost done, dissolve saffron. Stir in cream, grated apple and jaggery and stir well to combine. Transfer to warmed serving plates and serve immediately garnished with dry fruit.

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