Wednesday, May 8, 2013

Beet Chops

While most shy away from the earthy taste of this root veggie, I love the versatility it affords and often sneak it into the most unexpected places. These little delights are a healthy and finger lickin alternative tothe usual potato patties.

Ing: 2 beetroots
      1 carrot
      1/2 cauliflower
      1 large turnip
      1 medium potato
       handful of chopped coriander
      1 tsp red chilli powder
      1 tsp garam masala
      1/4 cup roasted peanut powder
      1 spring onion, finely chopped
      2 tbsp cornflour to bind
      salt to taste

Method: Dice and boil the beets, carrot, cauliflower, turnip and potato. Cool and mash. Add the rest of the ingredients and mix well. Shape into round flat patties. Heat some oil on a griddle or frying pan and cook the beet chops till crisp on both sides. Serve up hot in a bun with some chilled yogurt or mayonnaise.

Sunday, May 5, 2013

Chinchoni Fish Curry

The Chinchoni Fish Curry comes from the Catholic community of coastal Konkan India. Their culinary influences are a mix of Portuguese and Maharashtrian styles. This recipe was contributed by chef Michael Swamy in Good Food India.

Ing: 16 fish slices, 1/2 inch thick (pomfret, surmai or kingfish)
       4 tbsp oil
       1 litre water
       2 tsp salt
       4 tsp tamarind paste
MASALA: 12- 16 dried Kashmiri red chillies
                  200 gm coconut, grated
                  16-20 garlic cloves, chopped
                  2 tsp cumin seeds
                  1 tsp turmeric pd
Method: Soak the chillies in hot water for an hour. Drain and grind with the remaining masala ingredients to form a smooth paste. You may add 3-5 tbsp of water to aid the process. Heat oil, and fry the masala paste over low heat for about 5 minutes. You may sprinkle a few drops of water if the paste starts to burn. Add the fish and the rest of the ingredients, and bring to a boil. Lower the heat and simmer for 5 minutes. Dish up steaming hot with some plain rice.