Early Fall Harvest Meal of Grilled Chaat Masala Corn, Goan Green Coriander and Coconut Chutney and Kachumber Salad

My weekly basket from Teamwork CSA has been overflowing with fantastic organic produce; cobs of corn, cucumbers, heirloom tomatoes, onions, radishes, and the most perfect bright green coriander.  Throughout the summer the following three recipes have made their way onto my plate at various separate meals. However, this past week they all finally met, introduced themselves to each other, mingled on my thali and in my mouth resulting in a flavourful, light and immediately satisfying meal. In an effort to try and keep summer from leaving us I plan to make this meal at least a couple more times in the following weeks. Grilled Corn Cobs Indian Style or Indian Corn Chaat

Grilled Chaat Masala Corn
Serves: 4
 
The great thing about walking the streets of Delhi is happening upon a random roadside food stall. Typically it is either someone selling some variation of chaat , chai or cooking something over coals. There was one vendor I would occasionally visit who would change his simple menu with the seasons. Most memorable was his winter dish of boiled sweet potato which caramelized as it was reheated over the coals. A close second was his monsoon special of aromatic bhuna bhutta (roasted corn). He would take fresh cobs of corn and slowly roast them until the outside was a deep brown. He would then dip a wedge of lemon into a chilli/salt mixture and liberally spread it all over the cob. I loved getting the heat from the spices and the smokiness from the grilling. I always anticipated the juicy tender kernels of the sweet corn that my family would buy from the Mennonite farms in our area (when in Ontario) but would find the kernels from the street vendor slightly chewier than I would prefer (due to the variety of corn grown around Delhi).
Ingredients
  • 1 or 2 cobs of corn per person, shucked and well cleaned
  • 3 tbsp chaat masala
  • ¼ wedge of lime per cob of corn
  • finely chopped coriander
  • salt, and pepper if desired
  • dental floss for afterwards!!
Instructions
Preheat grill/ barbeque until very hot. Place cobs of corn over medium high heat and grill for 10-15 minutes. The corn needs to be periodically rotated so that it all cooks evenly. The kernels should be nicely browned or even just lightly blackened. As the corn cooks, mix cayenne, cumin and smoky paprika in a shallow bowl. Cut limes into quarters. Remove the corn from grill and set aside. Take a lime wedge and lightly press each cut side into the spice mixture.

Quick Homemade Chaat Masala
If you do not have chaat masala you can simply make a quick spice mixture with the following spices:

Tbsp cayenne (reduce cayenne if you prefer less ‘heat’)
Tbsp ground cumin
Tbsp ground paprika
Notes
If you prefer, you can pre boil the corn and then grill, if desired. But the grilling times will be reduced to about 5-8 minutes.

Goan green coriander and coconut chutney
Goan Green Coriander and Coconut Chutney
Serves: (makes 1 ¼ cup)
 
The best version of this recipe that I tasted was shared with me by Aggi, the owner of The Cozy Nook Resort on Palolem beach in South Goa. I’m not sure if it was the slow burning sunset, the bottles of beer or the conversation of remaining longer on this paradise beach but the balance of flavours of Aggi’s chutney were well balanced and fantastic. The chutney is typically served with Portuguese inspired bread rolls, pau, a buttermilk-like soft roll. On occasion, I reduce the amount of coconut and increase the amount of coriander to make a somewhat looser chutney. I then spread it in the opening of a small fish, like red snapper, then broil or grill it for a simple meal.
Ingredients
  • 2 cups coriander leaves
  • ½ cup grated coconut, fresh or frozen (unsweetened desiccated can be used in a pinch)
  • 2 green cayenne chillies
  • 1 tbsp garlic
  • 1 tbsp ginger
  • 4 tbsp tamarind liquid or chutney
  • 1 tsp jaggery or sugar
  • Juice of 2 limes
  • Salt, to taste
Instructions
Roughly chop the coriander. Place all ingredients in a blender. Puree for a minute. Scrape down the sides of the blender bowl with a spatula to incorporate all of the ingredients. Puree again. If you find that the mixture is not becoming a fine paste, add some water, a tablespoon each time, to get the ingredients to blend well. You may need to add up to 3-4 tbsp of water depending on your blender. The texture of the chutney should be similar to a pesto. Refrigerate for 2 days.

Tomato, cucumber, radish and herb salad. Also known as kachumber or Indian chopped salad
Kachumber Salad
Serves: 4
 
Kachumber (or kachoomber) salad is typically a small dice of cucumber, tomato and onion accented with some chile and ground cumin, occasionally mixed with yogurt raita style, and served as a side dish to a meal- whether a simple paratha, dal, biryani or curry. There are many regional variations all over India. I love eating salads, but slightly chunkier and perhaps more ‘Western’ in style.
Ingredients
  • 1 cup tomatoes (preferably heirloom), cut into bite sized pieces
  • 1 cup cucumbers, peeled, seeded and cut into bite sized pieces
  • ¾ cup red onion, peeled and thinly sliced
  • 1 cup bell pepper (preferably yellow, red or a mixture), cored, seeded and cut into bite sized pieces
  • 5 radishes, thinly sliced
  • 1 green cayenne chile, finely chopped
  • 1tsp cumin seeds, toasted, finely ground
  • salt and pepper, to taste
  • juice of 1 lime (2-3 tbsp)
  • ¼ cup coriander leaves, roughly torn or chopped
  • 2 tbsp cup mint, roughly torn or chopped
Instructions
Place cut vegetables, chile and herbs in a large bowl and season with ground cumin (to your taste), salt and pepper. Sprinkle with lime juice and toss well and serve immediately.

NOTE: This was originally posted on my blog India On My Plate September 21, 2011

Garlic Scape Chicken (Lasuni Murgh)

garlic scapes

Last week we had somewhat of a bittersweet Delhi reunion.  It was fantastic to get the old gang together, particularly since the McW’s were visiting from Australia and the ever growing teenagers were excited for the opening of the newest Harry Potter.   But it was also sad knowing that it would be a long while before we would all be together again as others were preparing for imminent postings to Africa and other adventurous locals.  In planning the menu I decided to have at least one easily recognizable item that everyone would enjoy.  Lasuni Murgh, or garlic chicken, is a standard cocktail item on the diplomatic circuit in Delhi. I thought it would be fun to use the coiled garlic scapes, which snaked their way into my Teamwork CSA box, with the Mariposa Farms chicken I had purchased.

Garlic Scape Chicken (Lasuni Murgh)
Serves: 4
 
Ingredients
  • One 1.2 kg whole chicken or 750 grams boneless chicken breasts
  • 4 tbsp garlic scape puree (recipe below)
  • 2 tbsp ginger, finely chopped
  • 2 tbsp kasoori methi (dried fenugreek leaves), made into powder in spice grinder or mortar/pestle
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • Juice of 1 lemon
  • Salt and pepper
Instructions
Remove skin from chicken and cut into 8 pieces (4 breast and 4 leg pieces).

In a large bowl, place the garlic scape puree, ginger, fenugreek powder, cumin, turmeric, and lemon juice. (Note: if you are only using regular garlic puree add 2 tbsp vegetable oil to the marinade).

Place chicken pieces into the bowl with marinade, season lightly with salt and pepper and mix well. Place in a separate container or large Ziploc bag to marinate, at least two hours or overnight.

Preheat barbeque. Remove chicken from marinade and season with salt and pepper.
When grilling meats with Indian marinades I like to cook them on the upper rack. I tend to have the flame around medium. I find that this helps in having a slower cook and prevents from flare ups affecting the meat. Lightly oil your grill to prevent the meat from sticking. Grill the chicken on each side until fully cooked (approximately a total of 15 minutes depending on the degree of heat you are using and which grill level you decide to use- this will be less if you are using boneless chicken breasts).

Garlic Scape Puree
 
Ingredients
  • 2 cups, finely chopped garlic scapes
  • ⅔ cup vegetable oil
  • Pinch of salt
  • ¼ cup of water
Instructions
Place chopped garlic scapes, vegetable oil and salt in a blender. Puree. If the mixture seems rough and chunky, scrape down the sides of the blender. Begin to puree and slowly add some of the water. Add only enough water to get the mixture moving. You may need to stop and scrape the inside of the blender a couple of times. You should have a mixture that is somewhat smooth and pureed.
Notes
The puree can be kept covered in the fridge for a few days. You can also freeze it in small batches (such as in ice cube trays) and then store in a plastic bag to use at a later date.

NOTE: This was originally published on my blog India On My Plate on July 20, 2011

What’s The Deal with Kohlrabi?

young kohlrabi and attached greensKohlrabi again was a featured vegetable in my CSA basket from Hilary Chop and Teamwork CSA. Holding it in my hands reminded me of my semester as a student in Vienna and my visits to the famous central Naschmarkt and seeing a knobby light green tennis ball sized vegetable for the first time.  It was described to me as a ‘cabbage turnip’.  At that point in time I tended to stay away from onomatopoeic foods- in this instance to ‘ turn up’ my nose to this vegetable. I did not think of kohlrabi until a couple of years later while thumbing through Madeleine Kamman’s ‘When French Women Cook’ and decided to make a light creamed kohlrabi dish with dill. Since then it made an annual visit into my Canadian kitchen each July.  I would julienne it for salads; make a smooth puree to accompany pork; or simply include it in a seasonal stir fry.

That was until I moved to Delhi where it would greet me in late October.  I would discuss different uses of kohlrabi (known as knol knol in Delhi or gaanth ghobi in the southern states) with the vendors from my favourite vegetable stall at INA market. The two recipes in this post make use of the entire plant. A comforting moong dal uses the leaves while the other, a spiced kohlrabi mash, highlights the main bulb.

Ingredients for dal with kohlrabi greens

Ingredients for the yellow dal with kohlrabi greens

What's The Deal with Kohlrabi
Serves: 4
 
Ingredients
  • 3 cups greens (kohlrabi, spinach, swiss chard, or kale), roughly chopped
  • ½ cup moong dal
  • 3 cups water
  • 3 garlic cloves, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • ⅛ teaspoon turmeric
  • Salt, to taste

  • For Tempering: Tadka
  • 1 tbsp oil
  • 1 plum tomato, seeded and diced
  • 1 dried red chile, halved
  • ½ teaspoon cumin seeds
  • 2 shallots, finely sliced
Instructions
Bring water to boil. Add kohlrabi greens and cook for 3 minutes or so until tender. Drain.

Put moong dal and 3 cups of water in medium sized pot and bring to a boil. Skim off any scum that rises to the surface. Add the garlic, ginger and turmeric. Partially cover and simmer gently over medium low heat for about 20 minutes. The dal should be soft. Add the blanched kohlrabi greens, fresh spinach and some salt and cook for another couple of minutes.

Meanwhile, prepare the tadka. In a small pan, heat the oil over medium high heat. Add the cumin seeds and once they give off their aroma (about 20-30 seconds) add the shallots and cook for another 3 minutes or until the lightly brown. Add the tomatoes, red chile and cook for another minute or so. Pour the tadka over the dal and mix well. Serve immediately.
kohlrabi greens and yellow lentil dal

The finished dal: fresh, vibrant and alive with flavour

kohlrabi, tomatoes, onions, spices, garlic and ginger: ingredients for kohlrabi bharta

Ingredients for the kohlrabi bharta

Spiced Mashed Kohlrabi "Kohlrabi Bharta"
Serves: 4
 
This recipe is a riff on the well known eggplant dish baingan bharta. This time I have used kohlrabi as the main ingredient. If you do not have enough kohlrabi you can add some turnip.
Ingredients
  • 1 ½ pounds (6-8 medium sized) kohlrabi, peeled and quartered
  • 1 tablespoon vegetable oil
  • 3 garlic cloves, finely chopped
  • 1 tablespoon ginger, finely chopped
  • ½ teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 1 green finger chile, deseeded and finely chopped
  • ⅛ teaspoon cayenne powder
  • ½ teaspoon turmeric
  • 2 plum tomatoes, seed and pulp removed, diced
  • ½ teaspoon salt
  • 2 tablespoons coriander, roughly chopped
Instructions
Place quartered kohlrabi in a medium sized pot with 1 cup of water and salt. Bring to a boil. !Reduce heat and simmer for 15 minutes. The kohlrabi should be tender and easily pierced with a knife (like testing potatoes for mashed potatoes). Drain and set aside.

In the same pot or in a medium sized frying pan heat the oil over medium heat. Add the cumin seeds and fry for 30 seconds. Add the onion and sauté for 3-5 minutes or until lightly golden. Add the garlic, ginger, chile, spices and tomato. Cook for 1 minute. Add warm kohlrabi and roughly mash, ensuring that there are still nice big chunks. Cook for another couple of minutes until the ingredients are well mixed and the kohlrabi is hot. Adjust seasoning if need be. Garnish with fresh coriander and serve immediately.

 

Kohlrabi bharta as a finished dish

The finished kohlrabi bharta

NOTE: This was originally posted to my blog India On My Plate on July 9, 2011