Category Archives: India

Zucchini Flower and Vegetable Fritters

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Ingredients for zucchini flower Orissa style Chickpea FrittersThis past Sunday, during my weekly visit to the Landsdowne Farmer’s Market I spotted some bright yellow zucchini flowers and some perfect finger length okra from Acorn Creek Farms.  Seeing these vegetables reminded me of my first trip, a year and a half ago, to Orissa, along the east coast of India. My friend, Jason, had introduced me to Debjeet from Living Farms– an organisation working to provide food sovereignty for the small and marginal farmers in India. Luckily, I connected with Debjeet in Bhubaneswar and he took me to a restaurant which specialized in Oriya food.  We had a flavourful lunch of mustard coated fish and prawn curry (harvested from the brackish waters of nearby Chilka Lake) some fried okra spiced with panch phutana (cumin, mustard, fennel, fenugreek and kalonji) and a battered then fried pumpkin flower.  I was pleasantly surprised to be served the pumpkin flower as I am aware of the seasonality of such a form of the vegetable. I am accustomed to preparing zucchini flowers in a French or Italian style but this was the first time I had seen it used in an Indian kitchen.

I’m not sure if you have the same problem but often I end up with little amounts of vegetables left in my fridge.  This inevitably happens the day that I am to receive my CSA box and I need to find a way to use up the remnants from the previous week’s delivery.  Tidying up to make room for the freshly harvested vegetables I found the forgotten okra and zucchini flowers (still in good shape as I had stored them in the butter compartment in the door).  Instead of making a mixed vegetable pasta, soup or dal I decided to make a quick tea time snack using the neglected and leftover vegetables.

The recipe may appear lengthy but it is very easy. Consider it an Indian version of tempura, most often called bhaji or bhaja. Essentially, it is similar to a pakora but this time relatively thin slices of the vegetables are dipped into a chickpea and rice flour batter (crepe like consistency) and then fried until golden brown. It is best to make your accompanying chutney before you prepare the fritters.

Orissa style zucchini flower and patty pan squash chickpea fritters

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Zucchini Flower and Vegetable Fritters
 
Ingredients
  • Batter Recipe
  • ½ cup chickpea flour (you can use just chickpea flour but I find the rice flour adds a nice crispness to the fried batter)
  • ½ cup rice flour
  • ¼ tsp baking soda
  • ½ tsp turmeric powder
  • ½ tsp cayenne powder
  • ¾ tsp salt
  • 1 cup water
Instructions
In a large mixing bowl stir together chickpea flour, rice flour, baking soda, turmeric and cayenne powders, and salt. Gradually pour water into the mixing bowl and whisk briefly to remove any lumps and the mixture is smooth. The batter should be the consistency of cream. If you feel it needs to be a bit looser start by adding one or two tablespoons of water until you achieve your desired consistency. (If the batter sits a bit (ie 20 minutes or so) you will most likely need to do this.

Fill a karhai, wok, or heavy bottomed saucepan (one with high sides, such as a pot you would use for boiling pasta) one third full with vegetable oil. Heat the oil over medium heat to 350F (180C). If you do not have a deep fry thermometer heat oil and test with a small cube of bread. If the bread cube lightly browns in 10 seconds the oil is ready to use.

Vegetables:
Zucchini flowers: Leave the steam in if possible as it is easier to dip into batter. Lightly brush off any dirt particles. Also look inside as bees love to gather nectar from the inside of the flowers.
Swiss Chard, Spinach or Beet Greens: Wash well in water and gently dry with kitchen towel. Leave a length of stem/rib as it is easier to dip into batter and then oil.
Eggplants: Slice ⅓ inch thick
Potatoes: Slice ¼ inch thick
Pumpkins: Peel and slice ¼ inch thick
Sweet Potato: Peel and slice ¼ inch thick
Pumpkin or squash: Peel and slice ¼ inch thick
Zucchini or Patty Pan: Peel and Slice ⅓ inch thick

Dip about 7-10 pieces of a single vegetable into the batter and carefully slide each individual piece into the hot oil. The vegetables should not be too crowded in the oil. Cook for about 3 minutes per side. Using a slotted spoon carefully turn over the vegetable pieces. Sometimes you can use the spoon to push the pieces under the oil, if need be.
When both sides are golden brown, use a slotted spoon or mesh strainer to remove the fried vegetable and drain on paper towels.
Repeat with the rest of the vegetables, cooking each vegetable separately. Serve hot with [url:1]green chutney[/url] or [url:1]tamarind chutney.[/url]
Notes
Cook the zucchini flowers or swiss chard last as they cook more quickly (in about a minute). Also, it is important to coat the zucchini flowers or swiss chard leaves with enough batter for them to be crispy rather than oily.

NOTE: This was originally posted on my blog India On My Plate on August 12, 2011

Harvest Corn Salad (Sundal)

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corn cobs with some of the husk removedAt this time of the year it is a common to see a small trailer filled with freshly picked corn. Whether it is driving home from the cottage along the back country roads or stumbling upon the farmer who has set up a roadside stall in a parking lot within the city limits; fresh corn is on offer; at its most flavourful.  The easiest and simplest way to eat it is on the cob drizzled with melted butter and salt. But with a small amount of effort it can be transformed into a new and exciting dish.

In the southern states of India such as Andhra Pradesh, Tamil Nadu and Karnataka corn is sometimes prepared as a light snack during the nine day Hindu autumn festival of Navratri (Navarathri, Garba or Dandiya Raas).  For this celebration housewives in Tamil Nadu will set up a display of dolls (or deity statues) and invite friends, family and neighbours to view the display. Each day a different sundal (pronounced ‘soon’dal) is prepared for guests to snack on while they take part in the festivities. Peanuts, chickpeas, and other assorted larger pulses are lightly spiced and garnished with grated coconut. This corn sundal can be served as a light snack or as a warm/ room temperature salad.  By adding a finely chopped tomato or mango (ripe or green) a delicious Indian style salsa is produced.

Corn kernels and spices from a corn sundal

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Harvest Corn Salad (Sundal)
Serves: 4
 
Ingredients
  • 4 corn on the cob (about 3 ½ to 4 cups of kernels)
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds, lightly crushed
  • 1 teaspoon urad dal (if you do not have any in your pantry simply omit)
  • ½ teaspoon turmeric powder
  • ½ teaspoon cayenne powder
  • 1 branch of curry leaves (8-10 leaves), finely chopped
  • 1 tablespoon vegetable oil
  • Salt, to taste
  • 2 tablespoons sunflower seeds, toasted (optional)
  • 2 tablespoons coriander, roughly chopped (optional)
Instructions
Bring a large pot of unsalted water to boil over high heat. (I find having salt in the cooking water slightly toughens the corn kernels and lengthens the cooking time).

Husk the corn and once the water is boiling carefully add the cobs, cover and bring back to a boil. !Once it reaches the boil let it cook for about a minute or two and remove from the pot and let cool for about 5 minutes or until cool enough to handle. Cut the kernels from each cob.

In a karhai, wok, or large frying pan heat the oil over medium high heat. When the oil is hot add the mustard seeds. As the mustard seeds begin to pop add the urad dal, cumin seeds and stir fry briefly until the dal begins to brown lightly. Add the turmeric, cayenne, curry leaves and stir fry for 30 seconds. Add the corn, season with salt and continue stir frying until the corn is warm. Check the seasoning and adjust if need be.

Garnish with toasted sunflower seeds and chopped coriander.
Notes
If you feel it needs a touch of acid squeeze the juice of a lime over the mixture right at the end of the cooking.

NOTE: This originally was posted on my blog India On My Plate on August 8, 2011

Cabbage Raita with Peanuts and Cayenne

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Cabbage raita as part of an Indian mealMy CSA box this week overflowed with brilliant rainbow swiss chard, new potatoes, carrots, fresh coriander and two heads of green cabbage. I’m not sure about you but every time I see a head of green cabbage I immediately think of coleslaw or sauerkraut. Leafing through some recipes I searched for some new inspiration to transform this humble vegetable. I thought of pickled spiced cabbage but needed something quick  and easy to make to accompany dinner.  I decided to adjust an interesting cabbage raita recipe (instead of the typical cucumber raita) which has the feel of belonging to the Gujarati or Maharastrian kitchen due to its garnish of peanuts.  Raita, like a pachadi, is the northern version of a cooling yogurt ‘salad’ or sauce accented with some vegetables or fruit. Serve it with a simple dal or grilled meat (beef or pork) or favourite curry.

Ingredients for cabbage raita with peanuts

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Cabbage Raita with Peanuts and Cayenne
Serves: 4
 
Ingredients
  • 3 cups diced green cabbage (half a cabbage)
  • 1 ½ tsp cumin seeds, roasted and crushed
  • 1 tbsp peanuts, toasted and crushed
  • 2 cups plain yogurt
  • ½- 1 tsp cayenne powder (depends on personal 'heat' level)
  • 1 tsp sugar
  • 1 green chilli, finely chopped
  • Salt
  • Coriander for garnish
Instructions
Bring pot of salted water to boil. Turn off heat. Add diced cabbage, cover and let sit in warm salted water for 10 minutes. Drain and dry with towel or let air dry for 15 minutes, shaking off excess water. In a large bowl, mix cabbage with yogurt, most of the cumin seeds (save some for garnish), half of the peanuts, most of the cayenne, sugar and green chilli. Season with some salt and mix well. Place in a serving bowl and garnish with the remainder of the peanuts, cumin, pinch of cayenne and coriander.

This cabbage raita can be made up to a day in advance and refrigerated.
Notes
Recipe adapted from India; the cookbook by Pushpesh Pant.

 NOTE: This was originally posted in my blog India On My Plate on August 5, 2011

Sautéed Amaranth Leaves with Coconut (Tamdbi Bhaji)

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Woman holding amaranth greens at Karwar market in state of Karnataka

Photo by Jason Taylor

I have just returned from a lovely two weeks relaxing, and of course cooking, with family and friends at a couple of cottages.  One day we left Horseshoe Island to check out the local farmer’s market.  Strolling through the predominantly caucasian market we came upon an elderly Chinese women and her daughter selling mom’s garden harvest of Chinese chives and greens.  I inquired about the red-purple and green amaranth and the daughter responded that she had no idea what it was but translated her mother’s directions on how to cook it. I was amused by her response but was slow in asking for a bunch as the last couple were snapped up by other eager cooks, and so I left empty handed. Later that afternoon my friend’s sister-in-law returned from her shopping with what she described as beautiful ‘red kale’ and asked me how we could prepare it.  She had already decided to give our meal a Mediterranean theme so I taught her a quick Italian recipe with the rainbow swiss chard, not kale as she had thought.

While preparing dinner together I shared with her my amaranth market story and also how during the winter and monsoon seasons the wet markets of South India offer a similar variety of bright leafy greens (of which the above picture, by Jason Taylor, shows a Konkani woman shopping in the Karwar market).  She was curious to hear that South Indian cooks enjoy adding green and red amaranth leaves to soups, dals, or even making fresh chutneys out of them.  My market experience demonstrated that increasingly amaranth leaves are being grown and sold at farmer’s markets because they grow easily, are hardy and highly nutritious but cooks are unsure of how to prepare them.  I told my cooking companion that if they are unavailable beet greens, swiss chard or spinach are wonderful substitutes.  Excited to learn more recipes with leafy greens I promised to share with her a quick Indian dish which highlights their freshness. So here it is my new friend- something that Marty definitely cannot do!

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Sautéed Amaranth Leaves with Coconut (Tamdbi Bhaji)
Serves: 4
 
Ingredients
  • 1 bunch (4 cups) red or green amaranth (beet greens, swiss chard, or spinach)
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 green cayenne chillies, seeded and finely chopped
  • 2 tablespoons vegetable oil
  • Pinch of turmeric
  • Salt, to taste
  • ⅓ cup grated coconut (fresh, frozen or dry unsweetened)
Instructions
Wash the amaranth leaves a couple of times in running water in order to remove any dirt or grit. Drain, cut off any of the tough bottom parts of the stalk and discard (if using swiss chard, chop finely the larger part of the stalks). Roughly chop the trimmed greens into bite sized pieces.

Heat the oil in a sauté pan over medium high heat. Add the sliced onion and cook for 2 minutes. Reduce the heat to medium and cook until the onions are soft and golden, about 5 minutes. Add the chopped garlic and green chillies to the pan and continue to cook for another 2 minutes. Toss in the chopped amaranth and a pinch of turmeric. Mix well, cover and cook for about 4 minutes until the leaves are wilted and tender. If using spinach, the cooking time will most likely be halved. Remove the lid and continue to cook in order to allow any excess moisture to evaporate. Add the grated coconut, salt to taste, and sauté for another minute. Serve immediately.
Notes
Variations:

With Shrimp:

Many Konkani cooks like to toss in some sweet, tiny shrimp close to the end of cooking.

1 cup small raw shrimp (or medium shrimp roughly diced) cleaned and deveined

Add the shrimp at the same time as the grated coconut and cook until the shrimp has changed colour and is just cooked through.

With Chickpeas

If you have some extra cooked chickpeas, black eyed peas, or kidney beans leftover in the fridge, toss in about a half cup of them into the pan when adding the greens and then continue accordingly.

NOTE: This was originally posted on my blog India On My Plate on August 4, 2011

Feeding The Soul At The Golden Temple

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Stirring the dal at the Golden Temple in Amritsar, IndiaWhen visiting India most people want to try and see the majestic Taj Mahal. Second on their list should be a journey to Amritsar to visit the Sikh holy site, the Golden Temple. What amazed me the most was that such serenity and peacefulness could exist while outside of its gates the cacophony of rickshaws horns and the systematized chaos that is Amritsar and India.  Also, that the langar, the canteen which feeds delicious vegetarian meals to all visitors at most Gurdwaras, operates on such a scale that it feeds anywhere from 20,000 to over 100,000 visitors daily. I wrote about my time there for the online magazine Zester Daily. Click here for the link.

Jason Taylor and Chintan Gohil of the Source Project created this wonderful video about the langar at the Golden Temple