Crispy Cauliflower (Harabara Gobi)

A quick snack that everyone would love, and could be made in 15 minutes. Cauliflower marinated in cilantro-green chili paste, and deep fried or air fried. 

Ingredients:

3 Cups cauliflower florets 

1/2 Cup cilantro

2-3 green chili (adjust to taste)

2 pods garlic

2 teaspoons lemon juice

1 Tablespoon ginger-garlic paste

1 Tablespoon besan (chickpea flour)

1 Tablespoon corn flour

1 Tablespoon rice flour

salt to taste

oil to deep fry

Method:

1. Blend cilantro, green chili, and garlic to a paste. Keep aside.

                                                                   

2. Place cauliflower florets in a large bowl. 

                                                                   

3. Add ginger garlic paste. Sprinkle lemon juice. Add cilantro paste. Toss well.

                                                     

                                                     

4. 1 tablespoon each of corn flour, besan, and rice flour. Add salt. Mix until the florets are well coated. Add more cilantro paste, and flours if needed.

                                                     

5. Heat peanut oil and deep fry cauliflower florets in batches until crispy.  Serve with a great cup of chai.

Air fryer version:

1. Follow steps 1-4. Preheat air fryer on 400 for 2 minutes. Place a parchment paper in the basket. Spray the basket. Place a layer of cauliflower florets on the parchment paper. Spray with oil. Air fry until crispy, tossing in between. Remove form the basket. Repeat process for remaining cauliflower.

   

                                       

Note:

Recipe adapted from Chef Venkatesh Bhat's Idayam thotta samayal

 

Skillet Roasted Plantain (Bathha Kari)

 Vazakai (plantain) bathha (slice) is a popular dish in Pondicherry, my childhood home town. Last week this recipe was trending on a You Tube channel I follow. The recipe was different from how I normally make. I followed the recipe by Chef Venkatesh Bhat and made it for lunch the other day. It was perfect, crispy on the outside, soft on the inside. It is kind of healthy i guess, as it is shallow fired and not deep fried. Thin slices of plantain marinated and rolled in rice flour mixture, and slow roasted on a skillet.

Ingredients:

1 Plantain

Peanut oil for shallow frying

For Marinade:

2 Tablespoons lemon juice

1/2 teaspoon turmeric powder

1/2 teaspoon ginger garlic paste

1 teaspoon salt

For Dusting:

2-3 Tablespoons rice flour

1-2 teaspoons red chili powder

3/4 teaspoon cumin powder

1/2 teaspoon garam masala

1 teaspoon coriander powder

1/2 teaspoon asafoetida

salt

Method:

1. Cut the ends of the plantain, and peel. Using a sharp knife, slice at an angle to make 1/2 inch thick slices. Place in a large bowl.

                                      

2. Add lemon juice, ginger garlic paste, turmeric powder and salt to the sliced vegetables. Mix well to marinate. Set aside for 15 minutes.

                                                

3. Meanwhile, on a large plate, combine together rice flour, coriander powder, cumin powder, garam masala, red chili powder, salt, and asafoetida.

                                                

4. Carefully coat each slice of marinated plantain on both sides, and arrange on a plate.

                                               

5. Heat 2-3 tablespoons of peanut oil on a large skillet (thava). Place coated plantain in a single layer.  Cook undisturbed on medium low heat for 5-7 minutes. Gently flip each slice with a knife or thin spatula. Cook the other side undisturbed for another 5-7 minute, until both sides are crisp. Gently slide them one at a time onto a plate. Repeat process for remaining slices of plantain.

                                               

6. Serve these delicious plantain roasts for snack with a yogurt dip, or as a side for rice and rasam. I had it with pavakai pitlay.

                                               

Notes:

Make sure not to slice the vegetable too thick. The vegetables will not be cooked on the inside.

Make sure not to over coat the vegetables, just coat them lightly.

This recipe can be used to roast slices of Italian eggplant an potato. 

You can arrange roasted eggplants on a roll, top with marinara sauce and sprinkle with mozzarella cheese and make a quick no-bake eggplant parmesan sandwich.

You can place a few slices of roasted plantain or potato between 2 slices of bread, add Bombay chutney and crumbled paneer and make Bombay street food sandwich.

Using peanut oil really enhances the taste. 

Recipe adapted from Chef Venkatesh Bhat's YouTube Channel.

Mambazha Kuzhambu

 Mangoes, mangoes, mangoes everywhere! India comes alive with mango madness from late March to July. More than 1,000 varieties of mangoes are produced throughout the country. Each state has its own special variety. There are some country mangoes that are small and very fibrous. During my visit to India a few years ago, my sister in law made kuzhambu with these tiny mangoes. Whole mangoes cooked in tamarind water and fresh spice powder. We only get couple Mexican mangoes where I live. I found small champagne mangoes in the local farmer's market yesterday, and made kuzhambu ( mango curry) for dinner tonight. I was in heaven! The mango had the its own sweetness and  tartness of tamarind and spice from masala. Thank you for the recipe Akila manni!

Ingredients:

50 gm tamarind

2 Cups water

2 Tablespoons sesame oil

mustard seeds, channa dal, toor dal, and fenugreek seeds for tempering

2 teaspoons sambar powder

4 small mangoes

salt 

1/2 teaspoon brown sugar

Masala Powder:

1 Tablespoon coriander seeds

1 1/2 teaspoons channa dal

1/2 teaspoon peppercorn

1/4 teaspoon fenugreek seeds

4-5 dried red chili

1 teaspoon fresh grated coconut

                                                                  

Method:

1. Wash mangoes and  prick them with a sharp knife. Soak tamarind in 1 cup of water and take extract. Add another cup water. Keep aside.

                                             

2. Heat 2 tablespoons oil in a large saucepan over medium heat. Temper 1 spoon each of mustard seeds, channa dal, and toor dal, 1/4 teaspoon fenugreek seeds and 1 dried red chili. Add 1/2 teaspoon asafoetida. Lower the heat, and add 2 teaspoons sambar powder. Sauté for a minute.

                                                

3. Add mangoes. Stir for a minute.

                                                          

4. Add tamarind extract to the saucepan. Add salt and brown sugar.

 

                          

5. Cover and cook for 20 minutes, until mangoes are soft to touch, and change color.

                                           

6. While mangoes are cooking, dry roast the ingredients for masala. Allow to cool and grind to powder. Add 1 cup of water to it. Stir this into the kuzhambu.

                                              

7. Simmer for 10 minutes for mangoes to be infused with the spices.

                                              

8. Remove from stove. Temper 1 teaspoon mustard seeds, and 6-8 fresh curry leaves in a tablespoon of sesame oil to garnish.

                                       

9. Serve over hot rice and a dollop of ghee. You can eat the skin and flesh of the mango.

      

 

Black Forest Cake

 This Black Forest Cake is a combination of rich chocolate cake layers with fresh cherries, cherry syrup, and whipped cream frosting. Black forest cake is one of my favorite cakes. The German Black forest Gateau aka Schwarzwälder Kirschtorte is named for the Schwarzwald or Black Forest region in southeastern Germany. The cake is brushed with Kirsch, a clear brandy made with fermented cherries. Black forest cake can be made without the liqueur too. I used sugar syrup in this recipe. I made this delicious cake today for my friend's 25th wedding anniversary.

Ingredients:

Cake:

1 3/4 Cups all-purpose flour

3/4 Cup unsweetened natural cocoa powder

1 3/4 Cups granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder

1/2 Cup canola or vegetable oil

2 large eggs, at room temperature

3/4 Cup full fat sour cream, at room temperature

1/2 Cup buttermilk, at room temperature

2 teaspoons vanilla extract

Cherry Liqueur Syrup:

1/2 Cup granulated sugar

1/2 Cup water

1/4 Cup Kirsch or cherry liqueur (optional)

Whipped Cream Frosting:

3 Cups whipping cream, cold

1/4 Cup confectioner's sugar, sifted

1 teaspoon vanilla extract

Chocolate Bark:

250 g. dark chocolate, chopped

Assembly:

2 1/2 Cups fresh cherries, pitted and cut in half

1 bar dark chocolate for shavings (optional)

Whole cherries 

Method:

1. Preheat oven to 350 degrees Fahrenheit. Grease three 9-inch round cake pans, line with parchment paper,and grease the parchment paper. Keep aside.

Chocolate Cake:

1. Whisk the flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl. Set aside.

                                                  

2. Using a stand mixer fitted with a flat beater, beat oil, eggs, sour cream, buttermilk, and vanilla together until combined.

                 

3. Pour the dry ingredients into the wet ingredients, add the hot water, and beat until the batter is completely combined.

4. Divide batter evenly between 3 pans. Bake for 20-25 minutes (baking time varies). I baked for 25 minutes. The cakes are done when a wooden toothpick inserted in center comes out clean. 

                                      

5. Remove cakes from the oven and set on a wire rack. Allow to cool in pans for 20 minutes, then remove cakes from pans and set on a cooling rack to cool completely.

                                                       

Cherry Liqueur Syrup:

1. Place sugar and water into a small saucepan. Stir and bring to a boil. Simmer for 1 minute, then remove from heat. Stir in cherry liqueur if using and allow to cool completely.

                                               

Whipped Cream Frosting:

1. Whip cream, powdered sugar, and vanilla extract until stiff peaks. Use cold bowl and cold whisk.

                                 

Chocolate Bark:

1. Melt chocolate over a double boiler.

2. Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.

                                                   

3. Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.

4. Unroll to create chocolate bark.

                                                                    

Assembly:

1.  Use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface.

2. Place one cake on a cake stand or serving plate. Brush generously with cherry syrup.

                                   

3. Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Drizzle with a spoonful of cherry syrup.

                                                  

4. Place the second cake on top and evenly cover the top with 1 cup whipped cream, the remaining halved cherries, and another drizzle of cherry syrup.

                                                                     

5. Top with the 3rd cake layer. Spread the remaining whipped cream on top and all around the sides in a thin layer.

                                                       

6. Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.

          

Notes:

Chocolate cake recipe adapted from Sally's Baking Addiction.

Cake decoration adapted from Liv for Cake.

You can make cherry syrup by boiling 1 cup of pitted fresh cherries with sugar and water, and draining the cherries when the syrup is reduced. You could use these cherries in the filling.