Ratatouille~Anyone Can Cook!

The recipe 'Ratatouille' is known to me only after I watched the movie 'Ratatouille' a few years ago.The movie became my favourite and my love for cooking increased after watching the movie.The animated character 'Remy'(the rat) prepares the lovely french dish Ratatouille in a unconventional way which is originally created by Thomas Keller,a Chef from The French Laundry Restaurant.I wanted to recreate Remy's recipe at home.Remy's recipe calls for layering the roundels of vegetables in a spiral fashion in a baking tray and it is baked to perfection with tomato based sauce.I don't own a proper mandoline so I couldn't attempt it.But today ,I tried the traditional Ratatouille recipe.Fresh vegetables simmered in tomato paste with Herbes de provence..hmm..Its more than satisfying..

You will need:

1 zucchini

1 small Red bell pepper

1 small yellow bell pepper

1 big onion

1 small Eggplant

2 Large tomatoes

2 cloves garlic,finely chopped

150 ml of tomato puree

1 bay leaf

1 tsp of Herbes de provence

Salt and pepper

1 tbsp Olive oil

Roughly chop the vegetables.Heat oil in a pan,add the bay leaf and onion.Saute for a min.Add the garlic.Fry for a min.

Add the peppers,zucchini and eggplant.Fry for a couple of min.Add the tomatoes and tomato puree.

Sprinkle salt and pepper.Add the herbes de provence.Mix well.Simmer and cook covered for 30 mins or until tender.

Have this as main course or as a side dish ..I had it with buns.Loved it..

Sending this lovely recipe to DK's A.W.E.D France

Rava Dosa & Kathirikai(Brinjal/Eggplant) Chutney

Every time you go to a south Indian restaurant with your family,at least there would be one order for Rava dosa from your table.Rava dosa being the all- time favourite of many is definitely no big deal in making at home.The ingredients are so simple .The real art in making rava dosa is in spreading the dosa as thinly as possible.The rava(Semolina) renders the extra crispness to the dosa.Usually it is served with piping hot sambar ,coconut chutney and red onion chutney.

I bought a pound of eggplant from Chennai 2 days back.Used half of it to make grilled eggplant rounds for falafel sandwich.So to use up rest of the eggplant,I settled in making 'Kathirikai Chutney'.The recipe was given by my aunt J.I discovered that the crispy rava dosa with the  creamy 'Kathirikai chutney' is an unbeatable combination.With no further ado,let me share the recipe with you..

Rava Dosa:

You will need:

2 cups of rice flour

3/4 cup of Semolina(Rava)

1/4 cup of All purpose flour(Maida)

1/2 cup onion ,finely chopped

1 tsp grated ginger(optional)

2 tbsp of sour curd

1 green chilly ,finely chopped

1 tsp cumin seeds

1 tsp coarsely ground pepper

1 tsp of salt

Mix rice flour,maida,rava and salt.Add sour curd and water .Stir to make a homogenous mixture.Make sure there is no lumps.Close and set aside for 1-2 hours.

Before making dosa,add more water required.The batter must be more watery than the usual idli/dosa batter.Add cumin seeds,pepper ,chopped onions,green chilly and ginger.Mix well.

Place a tawa on flame.When the tawa is hot,dip a cross-sectionally cut onion on oil and rub the onion on the tawa.This will ensure the dosa to come off the tawa without sticking to it.

Pour the dosa batter from edges to the center of the tawa in the form of circle.Unlike ordinary dosa you can't place the spoon on the tawa and spread concentrically.Just pour the batter from the spoon without touching the tawa.

Try to pour the dosa batter evenly and as thinly as possible.

Keep the flame in medium-high..drizzle some oil around the edges of dosa.Cover it with a lid for 1 min.When you see the lower side browning flip the dosa and cook until it gets crispy.Fold and serve.The more thinner you make the dosa,the more crisper you get.It comes by practice.

Even I have not mastered in rava dosa yet.My grandma is expert in making the crispy rava dosa.Wish I could make like her someday..Anyways,the in the picture is made by me ,so they look bit thicker ;)

Kathirikai Chutney:

You will need:

1 big eggplant

2 tomatoes

2 onion

2 green chilly

1 tbsp raisins or 2 Dates

4-5 sprigs of Coriander

1/2 cup of Mint leaves

2 tbsp chana dal/Bengal gram

Rock salt 

1/2 tsp Cumin powder

Apply oil on the outer skin of an eggplant.Roast the eggplant on direct flame.Or bake the eggplant in a preheated oven of 250 C for 20 mins.

Peel the charred skin and mash the flesh in a blender.Do not over mash it..Small chunks of the eggplant flesh gives a good bite..Transfer in a dish....Slice onions and tomatoes..

Heat 2 tsp oil.Add the chana dal and roast them until golden brown color.Throw it on the blender..Add the onion,chilly and dates/raisin .Fry until the onion gets light brown color.Transfer them to the blender.

In the same pan,fry tomato wedges for few mins.Add the corianders and mint leaves ,fry them along with the tomato for a minute.Transfer this to the blender.

Add required amount of rock salt and cumin powder.Grind all the content to a smooth paste.Add few tbsp of water if required.

In the pan,heat a tsp of oil,and add mustard seeds,allow it to splutter.Add the eggplant flesh and the ground paste.Mix well and serve.

Drizzle some gingely oil over the chuntey,if you like ;)

Yummmm......

The Brinjal Chutney goes to RAMYA's Chutney/Dip Mania Event.

Falafel Sandwich-Pita bread,Falafel,French fries,Grilled Eggplant & Tahini sauce

I was quite busy with my exams and was out of town for few days.Pardon me for my inconsistent blogging.I was literally away from cooking for a long time :(.So yesterday I was in the kitchen for considerably longer time.

It was in my mind since I visited Kuwait that someday I must try Falafel sandwich.My Dad boasts about this sandwich everyday when I was at Kuwait.But I couldn't taste it and it was in my heart as a deepest regret.Even this time when he visited India, he made me jealous.He said to me that his everyday lunch is a Falafel sandwich.

This vegeterian sandwich is so popular in middle eastern countries.A perfect wholesome sandwich which I guess would be a favourite of all.I made this yesterday and invited few of my friends and cousins to try it.They asked me to make it again..That itself is a great success to this sandwich.I won't  advise to make this for a few becoz it involves lot of effort and time(I spent half a day making this)..But if you wanted to invite many of your friends for this falafel party then you can definitely give this a shot.I made around 7 sandwiches which were vanished in less than no time.

First let me tell you about this sandwich.A middle eastern bread called 'Pita' is used to make this sandwich.Pita bread is locally called as 'Khubz' in arabian countries.This puffed bread is similar to Indian Naan but it is in circular shape and has pocket(puffed).Traditionally,the pocket is slit open and stuffed with falafel(A patty made of chickpeas),french fries,pickle,lettuce,tomato wedges,cucumber cubes,grilled eggplant rounds and tahini sauce (A middle eastern sauce made with tahini(sesame paste) and lemon juice).

I will explain each of them one by one.

Pita Bread(Khubz):

You will need:

2 1/2 cups of flour(Maida/all purpose) + 1/4 cup for kneading/dusting

2 tbsp active dry yeast

1 cup warm water

A pinch of sugar

1 tsp salt

2 tbsp olive oil

Take the warm water in a cup.Make sure that the water is not too hot.Add the yeast and sugar.Stir and cover and keep in a warm place for 10 mins.The yeast mixture gets frothy.

In a large mixing bowl,take the flour and add salt.Mix well.

Make a small well in the center add oil.Rub the flour with the oil.Add the yeast mixture.Mix until all the ingredients are nicely incorporated.Add more flour if sticky.Divide them into 7 equal portions.

Keep them in a plate and cover with the wide mouthed bowl.Keep this in a warm place for 1 hour.I preheated my oven and turn it off.Kept the dough inside the oven .It became double in size.

After an hour,punch down each portion.Dust in the flour and make as a ball.Using a rolling pin spread as a circle of even thickness.Bake in a 250 C preheated oven until it puffs up and you see brown spots.Keep other portion of dough covered while rolling/baking pita.

Baked one..

As many do not have an oven,they have an alternate way.Heat the tawa ,place the rolled dough on it.When you see white spots on side flip on the other side.Wait for the white spots on other side too.Now place the pita on direct flame ,you can see it puffing beautifully.Transfer on a cloth lined basket.The procedure is same as you do for Phulka.No need to apply oil/butter for pita.

Note:Pita pocket will be frim when it is baked.And you do not get the black small dots.

            Look the picture below for baked Pita.

                            'Stove top' Pita breads are softer and spotted as shown below.

Tahini Sauce:

You will need:

1/2 cup Tahini paste

2 tbsp lemon juice

1/4 cup water

1 glove of garlice,finely minced

1 tbsp of finely chopped corainder

1/4 tsp of cumin powder

Salt

For Tahini paste:

1 cup of white sesame seeds

2 tbsp sesame oil/peanut oil

Dry roast sesame seeds on a pan for few mins on medium heat.

Grind the sesame seeds along with oil in a mixer until you get a smooth paste.This paste is Tahini.

In a bowl,add the tahini and water.Whisk until it become a homogenous mixture.

Add lemon juice,garlic,salt and coriander.Whisk until all are incorporated.Add ore water if you want it more watery.

Tahini sauce is ready.

Falafel

You will need:

1 cup of Chickpeas

1 medium sized onion

2 red chillies

1 tbsp pepper

3 gloves of garlic

1/2 tsp of baking powder

4-5 sprigs of coriander

1/4 cup of bread crumbs

salt

oil for frying

Soak chickpeas overnight.In a blender,coaresely grind all the ingredients from chickpeas to corainder.

Add the bread crumbs to the corasely ground mixture and mix well.

In a heavy pan,heat oil,make a patty out of the chickpea mixture.I used a 'Falafel maker'.If you dont have one,you can shape like 'Masala vada' and drop in oil.

Cook in medium flame.Remove from oil when it is browned.

French Fries:

 

You will need:

1/2 Kg of Potatoes(Russet vareity is very good for frying)

salt

oil for frying

Peel the potatoes.To cut the potato into strips,keep the potato in longitudinal postion and slice them into 2 mm thick ovals.You will get 4-5 ovals.Lay each oval flat and cut them into strips.

Wash the potato strip in water to remove starch.Fill a vessel with 3/4th of water,add genorous amount of salt and bring it to boil.Add the potato strips.Cook for exactly 7 mins.Now the potato strips will cooked for 60-70% only.

Strain the potato strips and spread them on a kitchen towels.Pat them dry.

Heat oil.The temp(270.C) can be higher for frying french chips as it already cooked.We just need to be crispy in the outer.I fried the chips following the falafel.Fry until you get nice golden color on the edges.Transfer on a paper towel to remove excess oil.

Grilled Eggplant:

You will need:

Eggplant

1/2 tsp salt

2 tbsp curry powder

1/2 tbsp cumin powder

1/4 tsp pepper powder

2-3 tbsp oil

Cut the eggplant into thin round slices.

Mix the curry powder,cumin powder,pepper ,salt and oil to a paste.

Rub the paste on either sides of  the eggplant slices .Marinate for 1/2 hour.

In grill mode,grill the slices for 10 mins.5 mins on each side.

Or heat a tawa,place the slices on tawa and roast each sides until you get it crispy and browned.

Falafel Sandwich:

Peel and chop 1 cucumber.

Cut 2 tomatoes into wedges.

One can use lettuce.I dont get lettuce here.So i used strips of cabbage.

For pickle ,I used Jalapeno in vinegar..

Traditionally,the pita is cut cross -  sectionally,and all the goodies are sutffed in the pocket.As I have puffed the pita on direct flame,they are soft and flexible so i made as a wrap.

I placed 2 falafel slightly smashed.Some french fries,1 grilled eggplant,1 tomato wedge,2 pieces of cucmber,few cabbage strip,1 small piece of pickle,and of course some good amount of tahini sauce drizzled over them.Wrapped and inserted a tooth pick to hold them.

Served the with tomato ketchup and more tahini sauce.

In few mins,

The plate looked 'Khallas' !

Saffron Pulao

'Saffron' is one of the top 10 exotic food ingredients in the world.It has a straw-like fragnence and gives a bright crimson color to a dish.When I was a kid,somebody gave a box of saffron and to use it up, every night my grandma gives 'saffron milk'.I hated that smell and comment 'eww..it smells like an expired medicine'..ha ha..but now I love it.I use them in almost every Indian pudding I make.But the sad thing is,its damn expensive.There is also a myth prevailing about this saffron that whoever takes this spice mixed in milk,will soon get a fairer complexion.I have even seen families feeding the pregnant women with this milk for getting a fair complexioned baby.Whatever,it looks so adorable.I just use them for giving a rich appeal to the dish..

A small box of Kashmiri Saffron cost(Taj Mahal brand) around 300 bucks in India.I really don't wanted to get this by giving such a big money from my pocket.And moreover,my mom considers it utterly fanciful. she believes it doesn't give anything to the dish and she always prevented me from buying it.So last year when my dad came from Kuwait,I secretly asked him to get this from there.He bought me 2 varieties -Iranian and Kashmiri,which i m still using ;)

Last Sunday,we had a complete indulgence in this exquisite saffron pulao.Had this along with Sukki aloo and cucumber raitha.Every scoop of this pulao,reminded me of the Persian splendidness.I wished I must someday have a wonderful Persian feast on the finest Iranian tableware :)

Now over to the recipe..

You will need:

1 cup basmati rice

1 tsp of Saffron strands

1/2 cup of cashew nuts

1/4 cup of raisins

1 inch cinnamon stick

2 cloves

2 cardamon

1 bay leaf

A bit of star anise

1 tbsp Butter/ghee

1 big onion ,thinly sliced

2 cloves of garlic,finely chopped(optional)

A pinch of turmeric

2 cups of water

Salt as per taste

For garnish,

4 shallots,thinly sliced

2 tbsp of oil

Chopped coriander leaves

Wash and soak the rice for 10-15 mins.

Bring the two cups of water to boil and add the saffron strands.Turn the heat to low.

Simultaneously,heat a kadai and add a tbsp of butter/ghee.

Add the spices and the onion/garlic & cashews .Fry until slight golden brown.Add the raisins.

Fry for 1/2 minute.Add the turmeric powder.Drain rice completely and throw the rice to the onion/spice mixture.Fry for 1/2 minute . the 

Pour the saffron water into the rice mixture.Add salt.Bring it boil.Keep it in low heat and cook for 10-12 mins or until done.

When it is cooking,in a separate frying pan,heat oil and fry the onions.Fry until they are crispy and brown.

The onions will be nicely caramelised and gives wonderful flavour and sweetness to the pulao.

Serve the pulao with this caramelised onion and chopped coriander !