Announcing AFAM-October (A Fruit a Month) - Peach/Nectarine

This event's roundup has been posted! Thanks for everyone's overwhelming response that made this event a huge hit! I look forward to hosting more fun blog events in the future for my friends and readers.

Please Visit AFAM-Peach Roundup to see the delicious spread of Peach Recipes

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Rules:
Your recipe should contain Peach or Nectarine in any form (try using fresh fruit if possible, and I'd urge to refrain from using fruit essence if possible, as that would not be complete justice to the fruit.) As this is a vegetarian blog, I'd be grateful if you do not send in any non-vegetarian recipes.

Post the recipe on your blog in the month of October; include a brief intro about the fruit choice and the concept of your dish and please include a link to this post to complete the circle and get more readers to know about this event. Feel free to use the logo above in your post.

Email me your name,blog name, the picture and permalink of your recipe to mansibshah@gmail.com with AFAM -Peach as the subject, on or before 1st November 2007. Please include a pic of 250x250 pixels if possible.

The roundup will be announced between 5th-7th November. So make sure you send in your entries before Nov 1st. Help me make this event a success by asking your friends to send in their entries too...The More the Merrier!!

Sev Usal (Usal Paav) - A Chaat Dish

"Chaats", the spicy, tasty, crunchy snacks that are served in most Indian restaurants are available in several forms and flavors, and the one word that I can use to describe them is "mouth-watering"!!! One such variation is the Sev Usal, which is traditionally a Maharashtrian dish, but famous is most of the western part of India. It consists of a "Ragda" or gravy made of dried green peas, topped with Sev (kind of like hard noodles made of chick-pea flour), several sauces to bring in the spicy, tangy, sweet and garlicky flavor, and garnished with onions and coriander!! It can be relished as it is, or eaten with bread or "paav". This is a classic way of consuming pulses, and can be made quickly. Sev-Usal or Usal-Paav has long been a favourite road-side snack in India, and is equally delicious when you make it in your kitchen!

Ingredients
4 cups dried green peas (green vatana)
4 tbsp tamarind paste
3 tsp cumin seeds
3 tsp mustard seeds
2 green chillies - chopped
2 tsp turmeric powder
salt - to taste
3 tbsp sugar (or jaggery)
2 tbsp lemon juice (optional, add to taste)
2 tbsp red chilli powder
2 tsp garam masala powder
3 tbsp oil
1/2 cup chopped coriander

Additional
1 cup coriander - chopped
1/2 cup onions - chopped
2 cups thick Sev (you can find it easily at an Indian store)
Red Garlic chutney - to taste
Green Coriander chutney - to taste
Date-Tamarind sweet chutney - to taste

Method
Soak the dried green peas in water overnight or at least for 4-5 hours. Then pressure cook them upto 3-4 whistles so they are well-cooked, almost mashed.

Now take a pan, add the oil to it, then the cumin and mustard seeds. When they start spluttering, add the green chillies, saute for a minute, then add the boiled peas to this. Add the tamarind paste and sufficient amount of water to make it like a gravy. Most of the water will evaporate later, so don't worry if the curry looks thin initially. Now add all the dry spice powders, salt, lemon juice and sugar. Let this boil on medium flame for some time. Adjust seasoning to your taste, then finally add the chopped cilantro (reserve the other for the garnish). Remove from flame and set aside.

Meanwhile, make all your chutneys in advance, or get the ready-made ones from the store. For chutney recipes, see Date-Tamarind chutney and Green Chutney. Now take the gravy in a bowl or plate, add all 3 chutneys according to your taste. Sprinkle some sev on the top to add the crunch, and top it off with chopped onions and coriander. Serve hot with bread pieces sauteed in ghee or butter. As for me, I like it just the way it is!!!

Tip: You can even enjoy this gravy with potato patties for a variation to "Ragda Patties". And as for leftovers (if any:)), use them the next day to eat with rotis or parathas!!

Coconut Laddoos (Koprapaak Burfi)

Coconut Burfi is an all-time favorite in India, and there's a reason behind it! It is really easy to make, and it tastes heavenly! What's more, people say that its an excellent offering to Gods, serving as perfect ambrosia. Isn't that enough reason to enjoy this treat?! It can be shapes as squares, called Burfi, or roll it up into balls called Laddus; anyway you serve it, your guests are bound to enjoy it! Also known as Koprapaak, this has been my favorite since childhood. So try this coconut burfi recipe yourself, and you'll know why its on everyone's crave-list!

Ingredients
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar
1/4 cup nuts - chopped (pistachios, almonds, cashews)
A few strands of saffron - to decorate

Method
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don't over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.

Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut. Garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate or thali which has edges. Then use a knife to cut into squares or diamonds if you want to make Coconut Burfi instead of laddoos.

Garnish with chopped nuts and saffron.

Tip: You can dissolve saffron (kesar) in 1 tsp warm water and add it to the mixture while heating to make yellow-colored Kesar Koprapaak.

Veg Tom-Kha Gai (Thai Soup)

We generally think of soups when we want to eat something healthy, or just need a tasty appetizer. And though Tomato soup has always been my favourite, another one that comes really close is the Tom-Kha Gai - a vegetarian Thai soup based in coconut milk that has Asian herbs and spices to impart a delicate tangy and spicy flavor. I'm sure people who've been to Thai restaurants must have tried this one; we always order a large family-size bowl of Tom-Kha Gai which forms a major part of my Thai meal:) This soup is easy to make, but it does use specific herbs so I'd advise you to plan for it and visit asian grocery stores (or even the asian foods section in supermarkets) to get all the ingredients in advance. But believe me, your efforts will surely pay off when you taste this delicious soup!

Ingredients
1 cup coconut milk
2 stalks of lemon grass (fresh or frozen)
1 cup vegetable stock (or water)
2 tbsp lime juice
4-5 Lime leaves (available in grocery stores, asian food section)
2-3 serrano chillies (or regular green chillies)
1 tsp sugar
3-4 slices of Galangal (you can use ginger as an alternative, but Galangal gives the best flavor, so try to buy it if you can )
1/4 cup cilantro- chopped
1/4 cup soft fresh tofu - cubed
7-8 pieces baby corn - cut in half
2-3 pieces broccoli (optional)
1/4 cup carrot - diced or shredded
3-4 button mushrooms (or any variety you like) - diced in small pieces

Method
Use only the bottom white part (about 6 inches of the stalk part) of Lemongrass and discard the woody grass part of it. With the flat side of a ladle or a butcher's knife, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.

Put the vegetable stock in a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves into it. Simmer for 5-7 mins till it gives out an aroma. Add the coconut milk and chillies, and simmer for another 5 minutes. Finally, add all the veggies, baby corn and mushrooms and cook till they are boiled and soft.

Turn off the heat, add lime juice and garnish with coriander leaves. Adjust salt and lemon to your taste. It should be flavorful and tasty, with lemongrass and coconut milk imparting the maximum flavor, followed by galangal, chillies, lime juice, sugar and coriander. Serve hot and let yourself be carried into the exotic flavor of the Asian Thai cuisine!!

This goes straight to Kalyn's Kitchen to add flavor to her 2-year anniversay WHB Event!!

Veg Manchurian Dry (Ginger Flavored Gobi Manchurian)

Alright folks, after having this on my to-do list for a long time, I finally managed to make this Indian-chinese dish called Vegetable Manchurian Dry. I have had this dish in a lot of restaurants, but the best one I've had has been at "Bombay Chinese" - a restaurant in Dallas, TX. Unlike other places, their manchurian was always soft and well-cooked from the inside, yet with the nice and crispy exterior. And what made me crave more of it was the distinct ginger and chilli flavor. Paired with plain or Fried Rice, it was pure heaven!! So dig into this tasty and spicy Manchurian recipe that is sure to scintillate your taste buds, and have you craving for more!!

This one has a lot of ingredients, so it'll be best to plan around it and do some preparation in advance to save time. pic(source)



Ingredients

4 cup cauliflower - separated into small florets

2 tsp ginger - minced (add more if you like ginger flavor)

1 tbsp garlic - minced

3 tbsp maida (all-purpose flour)

2 tsp corn flour

1 tsp red chilli powder

1/2 tsp white pepper powder

2 tsp salt

1 tsp soy sauce

1/2 tsp vinegar

1 pinch ajinomoto (optional)



For Saute

1 red onion - diced

1 green bell pepper - diced

2 green chillies - slitted and cut in halves

1 tsp ginger garlic paste

3 tbsp green spring onions - finely chopped

1 tbsp soy sauce

2 tbsp chili-garlic sauce

3 tbsp tomato ketchup

2 tsp salt (or to taste)

3 tbsp oil (for saute)

2 cups oil (for frying)



Method

Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel. Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, and ajinomoto in a bowl. Make a thick paste and add cauliflower and toss in to coat it with the paste. Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.



Now heat 3 tsp oil in a wide saucepan on high flame. Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins and once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt. Toss everything and mix well for few minutes until the masala becomes dry. Finally add the green onions and lower the heat to low flame. Keep stirring for another couple mins, then set aside. Garnish with chopped coriander leaves and serve Veg Manchurian with Fried Rice!



Related Recipes:

Veg Manchurian Gravy

Hot and Sour Soup

Veg Fried Rice

Apple and Pecan Cobbler

My favourite memory associated with apples is about my mom making fresh apple jam at home, and I'd be sitting on the kitchen top, watching her make that wonderful jam that would hardly suffice for 4-5 days before she'd have to make another batch! (of course, my brother consumed as much as I did!!) But in recent years, I've never really cooked anything out of apples. So as I scoured the web to find something that interests me, I found this simple apple cobbler recipe, and as I hadn't tried making a cobbler either, I knew I had found something to keep me busy this weekend. Here's my Apple and Pecan Cobbler recipe with a touch of Lavender and Nutmeg. I was skeptical about lavender at first, as cinnamon is a more widely paired spice with apples, but I tried it because my mind loved the flavor combo! The result, a delicate flavored cobbler which turned into an amazing dessert paired with vanilla ice cream!

Ingredients

Filling
1/4 cup sugar ( use 1/2 cup if the apples are not too sweet)
1 1/2 tbsp all-purpose flour
1 tbsp lavender extract (or essence; you can even use fresh lavendar flowers)
2 tsp vanilla essence
1/4 cup unsalted butter
4-5 tart apples (such as granny smith)- peeled, cored, and sliced
1/2 cup pecans - chopped
3 tbsp fresh lemon juice
1 tsp nutmeg powder (jaayfal)

Crust
2 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
2 tbsp unsalted butter - chilled and cut into cubes
1 tsp orange zest (optional)
1 cup heavy cream (or you can use 1/2 cup milk too)

Method
Melt the butter in a large sauce pan over medium heat. Stir in the apple slices, pecans, lemon juice, nutmeg, sugar and finally the flour. Cover partially and cook until the apples are soft and tender (about 10 mins). Stir in the vanilla and lavender essence. Remove from heat and transfer to greased pie dish.

In a large bowl, combine flour, sugar, baking powder and salt for the crust. Cut in butter and mix with your fingertips until mixture resembles fine crumbs. Stir orange zest into cream and then use a fork to stir this mixture into the flour until the dough just holds together. Youu do not have to blend anything, so this should be fairly simple. Just mix everything with your fingers so everything is evenly coated and greased, and form a crumbled dough similar to small peas. Now roll into a long loaf the size of your baking dish with your hand or a rolling pin. Layer this over the apple mixture to cover it evenly. Grease with the remaining cream. Poke the dough in palces so that steam can escape.

Preheat oven to 450 degrees and bake the dish for 10 mins. You can use less temperature setting if you've already almost-cooked the apples. Then reduce the heat to 350 deg and bake for another 15-20 mins.

Once done, remove and allow the Apple Cobbler to cool a little. Then slice it into small rectangles for individual servings. Layer a piece on a plate, top it with vanilla ice cream and/or caramel sauce and serve immediately!!

Tip: If you are unsure about the lavender in the recipe, try a small amount on a first try. I was hesitant too, but the combination really works. And paired with nutmeg and orange zest in the crust, the lavender is not too pronounced, yet gives a delicate flavor and a beautiful aroma to the cobbler. I'd suggest you surely give this a try!!

Pineapple Fritters (bhajiyas) with Strawberry Sauce

It is fairly common to use vegetables to make fritters, but rarely have I come across fruits dipped in batter to make warm and fluffy bhajiyas!! So after Fried Banana, I was a bit pleasantly surprised to find a recipe for Pineapple Fritters. The name intrigued me enough to give it a shot, and I found it to be a nice variation to eating fruits by themselves. We enjoyed it with Strawberry dipping sauce, and I think you would love to try this recipe too!!
(image courtesy indianfoodforever.com)

Ingredients
Canned pineapple rings (or chunks) - Fresh pineapples are great too!
1 cup all-purpose flour
2 tsp baking powder
1/4 cup milk
Oil for frying

Sauce
2 cups fresh or canned strawberries
sugar - to taste (optional, only for a sweet tooth!)
2 tbsp fresh cream

Method
Use the medium-sized pineapple rings. You can cut into 2 pieces after frying if they are big though. Make a smooth batter using the flour, baking powder and milk. Whisk together to for a thick batter that can easily coat the pineapple rings. Thaw the pineapples if you are using the frozen ones. Dip the rings in the batter and allow them to soak for a minute or two. Now heat oil in a pan, and when it is considerably hot (medium-high), fry two rings at a time. Be careful that you do not burn yourself while dropping the battered rings in the pan. Keep the batter thick. fry evenly and remove when it turns slightly golden.

Puree the strawberries with the cream and sugar (add sugar only if needed) to form a well-blended sauce. Serve the hot pineapple fritters with the strawberry dipping sauce. For a better dessert, drizzle vanilla ice cream over the warm fritters!

Tip: You should not need to add any additional sweeteners in the sauce if the strawberries are sweet enough. As this recipe uses only fresh fruits and a little flour, it is still healthy. You can substitute half of the all-purpose flour for whole wheat to make it healthier.