Spicy Pan-Seared Salmon with Feta Sauce

There seems to be a fish theme going on here lately, with this third post in a row. The wild Alaskan salmon caught over summer and frozen for later is now so handy for a quick and sumptuous meal.

Some fresh greens from the fall garden was handy for this dish: Lacinato kale and Baby Romaine leaves make a lovely crisp bed of salad to serve this spicy pan-seared salmon dish.

Salmon was rubbed with a mix of spices: cayenne pepper powder, berbere powder, salt, onion powder. Mix the spice powders in some ghee to make a paste and rub on the salmon.

Home-made ghee is an indulgence every once in a while - a recipe shared here over a decade ago: Home-made Flavored Ghee at Delectable Victuals

The fusion of flavors is one of my favorites - the spiciness from Ethipioan berbere and the buttery flavor and aroma from the Indian ghee, plus the Mediterranean flavors of Feta sauce, sun-dried tomatoes, capers, and olives makes this a richly flavored dish.

Feta sauce: Crumble some feta, stir in some thick Greek yogurt, olive oil, minced garlic, marjoram sage, and oregano. I blend it into a smooth thick dressing-like sauce consistency.

Pan-seared Salmon: Heat some oil in a cast-iron skillet and place the salmon skin side down first and sear well till skin is crispy; flip so that the side that is rubbed with the spice mix is now getting seared, then, turn down the heat and cook till salmon is cooked through and flaky.

Amaranth Greens Rutabaga Beets Chard Spicy Ethiopian-Spiced Curry

A giant bunch of Amaranth greens hopped into my tote bag, all by itself, wanting to go home with me, imagining all the wonderful dishes it can become.

And so, couple of dollars gleefully jumped out of my pocket and nestled in the lady's palm at the farm stand while the amaranth leaves settled into my already brimming tote.

One dish is not enough to relish, and showcase, this amazing amaranth greens. High in dietary fiber with chockful of goodness like vitamin B6, folate, iron, manganese, calcium, plus cholesterol-lowering tendency and antihyperglycemic activity, I only wish it was available in the supermarkets on a regular basis instead of just the local farmers markets on and off. Most Amaranthus species are annual weeds, short-lived, and not all species are cultivated for the greens, so, understandably, they are not available year-round here. Amaranth seeds are one of my favorites as well, to boost salads and make kedgeree/kichri/porridge.

Known as Thotta Keerai or Thandu Keerai in Tamil, I remember my mom buying bundles of greens from a vendor who also knew which greens can address the heating/cooling of the body as needed, based on Ayurvedic principles. The thick but tender stems of amaranth greens remind me of tender asparagus. This is quite a staple as far as greens go in south Indian cuisine.

Some rainbow chard were ready to be clipped and used from the home garden.

I had some beets and rutabaga from the farmers market from last week. It seemed like a good combination for a spicy curry with a blend of South Indian and Ethiopian flavors. Ever since Ethiopian spice-mixes like Berbere, Mekelesha and Mitmita became readily available, much like the Indian spice-mixes such as Madras curry powder and Garam masala powder and Sambar powder, I have been adding them to my favorite Indian recipes. Fusion cuisine being my passion, finding equivalent substitutions from various cuisines to mix and match the flavors has been a wonderful obsession.

Nothing much to it, except for the curry paste which is non-traditional one I made up on a whim. and, managed to jot down the ingredients this time to share.

Ingredients:
For the spice paste:
1 Tbsp chana dal, lightly toasted
½ Tbsp urad dal, lightly toasted
3 to 4 dry red chilies
3 Tbsp sun-dried tomatoes for the intense flavor(or, use tomato paste)
1 Tbsp tamarind paste (sold as Sour Soup base mix in Asian stores)
2 Tbsp coriander powder
1 Tbsp cumin powder
2 Tbsp Berbere powder (Ethiopian spice mix)
1 Tbsp Mekelesha powder (Ethiopian spice mix)
1 Tbsp minced garlic
____
Veggies:
2 cups chopped amaranth leaves
1 medium rutabaga diced
1 medium beetroot diced
8 or so rainbow chard, chopped
¼ cup diced onions
_____
1 Tbsp peanut oil
½ tsp turmeric powder
1 Tbsp brown sugar
salt to taste

Preparation

1. Spice paste: Combine the spice paste ingredients with a splash of water and grind to a fine paste in a blender or food processor, keep handy
2. Heat oil in a pan, add the veggies, turmeric powder, a pinch of salt and sauté
3. Add the spice paste and sauté some more
4. When onions turn translucent, add the amaranth leaves, just enough water to cook the veggies, cover and simmer gently, adding a splash of water as needed till veggies are fully cooked but not mushy, and the gravy thickens to make the curry
5. Serve warm with roti or naan or plain basmati rice

Slow-Cooker Chipotle Chicken

Nothing fancy or elaborate, just canned Chipotle in adobo sauce brings the flavor and slow cooker does the rest.

Add the onions, peppers, garlic, and chicken into the slow cooker, season with a dash of salt and brown sugar.

Blend the can of chipotle in adobo sauce and keep it handy. When chicken is part-way cooked, say after an hour or so in the slow cooker, add enough the chipotle sauce (to taste) and slow cook for another hour or till chicken is cooked through and the flavors meld.

Serve with fresh home-made corn tortillas or naan or home-made flour-tortillas or even brown basmati rice.

Chicken with Black Peppercorn, Nigella Seeds, Black Sesame Seeds, Dried Basil and Fenugreek Leaves

Panch Phoron spices -- a combination of five ("panch") ingredients - is a spice mix quite standard and much relished in many northern and eastern parts of India. I was introduced to it by one of my room-mates whose family was from West Bengal, and she used to cook some wonderful fish, which I never got to relish as I was practising being vegan in those days...

Anyway, this time, I went with the combination of a different set of five unique ingredients for the spice mix -- black peppercorns, dried fenugreek leaves ("methi"), freeze-dried basil leaves, black sesame seeds, and nigella seeds. The freeze-dried basil rehydrates with a burst of freshness that the dehydrated basil lacks.

Lightly toast the seeds and peppercorns, add in the dried fenugreek and basil leaves and grind to a fine powder. When stored in an air-tight container, this spice mix will keep well for a week or so, and in the fridge it will last a month at least. But, I prefer fresh ground when I want to use it.

Rub an organic free-range chicken breast with tamarind and salt and allow to marinate while the spice mix is getting ready. Cut into chunks when ready to cook.

Ingredients
Black peppercorn Sesame seeds Nigella Fenugreek Basil Spice Mix:
3 Tbsp dried fenugreek leaves
3 Tbsp freeze-dried basil leaves
2 Tbsp black peppercorns
1 Tbsp nigella seeds
1 Tbsp black sesame seeds
1 tsp turmeric powder

2 small boneless skinless chicken breasts
2 Tbsp tamarind concentrate
salt to taste

2 Tbsp coconut oil (or vegetable oil)

Preparation

1. Rub the chicken with salt and tamarind and allow to marinate while the spice mix is getting ready
2. Toast the sesame seeds, nigella seeds and peppercorns, add in the dried fenugreek and basil leaves and grind to a fine powder
3. Heat the oil in a pan, add the marinated chicken and turn it around to coat evenly with oil, allow to cook for a few minutes on each side
4. Add in the spice mix powder stir well, add a splash of water, cover and cook over medium low heat till chicken is cooked through
5. Garnish with thinly sliced bell peppers and onions tossed in lemon juice for a bit of sparkle and balance, serve with a side of quinoa or millet or wild rice or even just simple roti or naan.

Rockfish with Peppers, Kale, and Tofu

Some of the fresh-caught Alaskan rockfish that came home frozen this summer was ready to be cooked after thawing overnight in the fridge.

Some sauteed colorful bell peppers, ancho chilies, kale, and onions make the cozy bed on which the bite-sized chunks of rockfish is served.

Rockfish itself was cooked on a pan with a dash of apple cider vinegar, a generous drop of Zenjiang vinegar, and a splash of Braggs Liquid Aminos.

The tofu is my favorite part. Some Kolhapuri Thecha from my previous venture combined with some BBQ sauce plus some Braggs Liq. Aminos forms the flavor sauce. Toss the extra firm tofu cubes with this sauce and bake in a 450 ° F oven for about 25 minutes.

Serve with a side of rice, if preferred.

Halibut with Kolhapuri Thecha Fish Curry

Kolhapur is a region in Maharashtra, India, known for many wonderful temples and palaces, botanical gardens and wildlife sanctuary, and not the least of all the inimitable Kolhapuri Chappal - sandals that were my weakness as a youngster, I couldn't have enough of them.

Kolhapuri Thecha is this fiery chili concoction that can double as a sauce/paste as well as chutney/dip.

Here, in Halibut with Kolhapuri Thecha, I use it as a rub and cooking sauce which is not for the weak-stomached or the weak-kneed eater.

There's habañero and ghost pepper, which just rip the insides out for me so I stay away from them; but I enjoy jalapeño and Serrano just fine, in small doses. I went a little easy on the red chilies with this Thecha but adjust the heat to your taste. The other adult in the house relishes way more heat than I can handle, so, I enjoy making this once in a while, not often.

Simply rub the halibut chunks with this, and, add it to the sauteing veggies as well to layer the flavor in this simple fish curry. There is still some pristine Alaskan fish that the other adult caught over summer that I wanted to cook up in an interesting way.

This Red Chili thecha can be made with fresh red chilies, or even green chilies. Simply roast the chilies first to enhance the flavor. I went with using dry red chilies as they were handy.


Ingredients
For Kolhapuri Thecha:
8 dry red chilies
8 large garlic cloves
½ medium onion, diced (optional)
2 Tbsp dry roasted peanuts
2 Tbsp lemon juice
salt to taste


Halibut or other favorite fish cut into chunks
Vegetables - red bell peppers, red onions, red tomatoes - chopped
a few Tbsp vegetable oil as needed
1 tsp cumin seeds
½ tsp mustard seeds


Preparation

1. Soak the dry red chilies in the lemon juice and a little bit of warm water to reconstitute it for grinding
2. Combine the Kolhapuri thecha ingredients and grind to a fine paste, including the soaking lemon water
3. Rub the fish chunks with some of the thecha paste, reserving some for cooking
4. Heat the oil in a pan, add the mustard seeds, when they pop, add the cumin seeds, then add the remaining thecha paste, saute for a few minutes till oil separates
5. Add the chopped veggies, stir well, and saute till veggies soften a bit
6. Then add in the fish chunks rubbed with the chili thecha, splash some water as needed, cover and cook till fish is done -- internal temperature is about 145 °F and is flaky and opaque
7. Serve warm with a side of rice

Stuffed Ridge Gourd Curry

Ridge gourd looks rather unappealing and a bit spiky, like cactus, but is one of my favorites in the cucumber family. Not for its inherent flavor or properties, but for its skin/peel. Ridge Gourd Peel Chutney is incredibly delicious, perfect for stirring into a bowl of steaming brown basmati rice with a spot of ghee and enjoying the simple earthy goodness.

This time, while the peel still got made into chutney, the innards/flesh got made into something a bit more exotic than my usual koottu, which is a south Indian lentils-based coconut-cumin sauce.

Simply slit and stuff 2-inch pieces of peeled ridge gourd with spice paste, much like Stuffed Eggplant curry. Then cook in a favorite gravy/sauce.

Serve warm with rotis, naans, parathas, or cooked millet.

Ingredients
About 6 2-inch pieces of peeled and slit ridge gourd, ready for stuffing
1 Tbsp vegetable oil

For the Spice paste:
2 Tbsp tomato paste
1 Tbsp vegetable oil
1 teaspoon garam masala powder
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon brown sugar
salt to taste

For the curry sauce:
¼ cup vegetable stock
¼ cup mirepoix - finely chopped celery, onions, garlic
1 or 2 Anaheim peppers, sliced thin
½ medium onion sliced thin
remainder of the spice paste after slitting and stuffing
salt to taste

Preparation

1. Stir the spice paste well and keep handy for stuffing
2. Slit the ridge gourd pieces just enough so they are intact at one end and can be parted at the other to stuff with the spice paste
3. Stuff the ridge gourd pieces and keep handy
4. Heat oil in a pan and add the sliced onions and Anaheim peppers, plus the mirepoix and the remaining spice paste from stuffing; saute till aromatic
5. Gently arrange the stuffed ridge gourd pieces in the pan, add the vegetable stock (and water as needed), cover and cook undisturbed on medium low heat; turn the ridge gourd pieces periodically to cook all sides evenly
6. Finish cooking uncovered till the ridge gourd is soft and cooked through and flavorful
7. Garnish with chopped cilantro and serve warm with naan or paratha

Spicy Pan-roasted Summer Squash, Corn kernels, and Roasted Tomatoes Salad

The title says it all, nothing much to this dish, except the crisp freshness of late summer vegetables.

Roast or grill the corn on the cob, brush with Cajun seasoning, shave the kernels and toss with some lemon juice, keep handy.

Home-garden summer squash and tomatoes came in handy for this quick and easy salad.

Sweet Cherry tomatoes and golden pear tomatoes are two of my favorites to munch on as snack.

Dice the summer squash and onions and pan roast them in a cast iron skillet, adding a pinch of Cajun seasoning and olive oil; and while the skillet is still very hot, add the cherry tomatoes and allow to plump and almost burst with juiciness.

Combine the corn, squash, onions, and tomatoes, garnish with herbs from the garden. I went with some fresh Oregano.

Serve at room temperature for a sweet and bright summer evening salad.

Pipián Rojo with Charred Summer Squash and Zucchini

Pipián sauce, be it verde or rojo, I imagine is delicious when done right by someone who knows it intimately from their experience and cultural influence.

Me, on the other hand, not being Hispanic, sort of wing it based on tasting it someplace and reading about it.

The combination of ingredients are interesting enough, and in a way familiar enough from my intimacy with Indian cuisine, that I am at peace with this version. Layering of flavors for Indian curries, starting with fresh paste of aromatics and herbs, and adding in spice mix and nuts that are roasted and ground just before use, is something I am used to. In that sense, the Pipián sauce seemed not very different since it involves a similar layering of flavors as well.

Home garden summer squash was bountiful. Roasting/Charring them and serving with the Pipián sauce seemed like a fun thing to do.

Of course, kids turn up their noses at roasted summer squash, and squash of any kind, but I've got to keep offering it to them so that someday it can become an acquired taste, much like I acquired an all-consuming passion for eggplant with repeated exposure from childhood after staunchly refusing it as a kid, thanks to my persistent mom.

Roasted squash and zucchini: Heat the broiler, brush the squash with olive oil and place under broiler till browned on the top and cooked on the inside.

Alternately, char it over open flame or grill. Or, heat the cast iron skillet to high and place the cut side down, brushed with oil, and allow to brown and develop flavors, flip and cook the skin-side.

Zucchini gets so tender and sweet when roasted, it hardly needs any accompaniment to enjoy it.

Pipián Rojo sauce

Ingredients
4 dried ancho-pasilla chilies
4 dry Japanese red chilies
1 small fresh white onion, diced
6 cloves garlic, peeled and crushed
1 large vine-ripened tomato, diced (optional)
4 cups stock or water
1 Tbsp vegetable oil
1 tsp smoked paprika powder
1 tsp cumin powder
salt to taste

for the powdered seeds+nuts:
¼ cup almonds
¼ cup sesame seeds
½ cup raw hulled green pumpkin seeds


Preparation

1. Heat the vegetable oil in a pan, saute the onion, garlic, tomatoes; add the chilies stock, spice powder, salt, cover and simmer till aromatic and cooked through
2. Meanwhile, dry toast the nuts+seeds and grind them to fine powder and keep handy
3. In a blender, pour in the coarse sauce from step 1 above and blend to a smooth consistency, then strain to remove chili skin and seeds and bits and pieces; return to pot and allow to simmer some more by adding stock as needed for desired consistency
4. Whisk in the nuts+seeds powder into the simmering sauce, over low heat, allow to cook some more
5. Taste and adjust salt and serve warm or at room temperature as a dip or sauce for chicken or veggies

Dubu-Jorim: Spicy Chili Onion Braised Tofu

There are versions of this spicy chili onion tofu dish in Korean, Japanese, Chinese, even Indian cuisine where tofu is usually substituted with paneer (bag cheese). As always, the recipe here is adapted to my taste, so adjust the chili/heat to your palate.

The spicy onion chili tofu comes together quickly and is a fine addition to a simple Bibimbap bowl, along with some braised or steamed greens and veggies, plus fried eggs.

Although this recipe uses fried tofu, if fresh block of firm tofu is all that's available, it is just a quick step to make crispy pan-fried tofu without all the oil and deep-frying. Simply press the block of fresh tofu to squeeze out excess water, cut into cubes, pat dry, and dust with seasoned corn starch (I typically add chili powder, garlic powder, and salt for flavor; plus a pinch of brown sugar for caramelization and color). Pan-fry on a medium hot cast iron skillet flipping to cook all sides till crisp on the outside.

Ingredients:
12 to 16 oz. Fried tofu, cubed
1 large yellow onion, sliced thin
2 green chilies, chopped finely
1 Tbsp crushed garlic
1 tsp brown sugar
1 Tbsp sesame oil


For the Chili Sauce:
1 Tbsp fried chili in oil
1 Tbsp Sambal Oelek
2 Tbsp Braggs Liquid Aminos
2 Tbsp rice vinegar
2 Tbsp white vinegar
1 Tbsp finely grated ginger
¼ cup water

Preparation:

1. Combine the chili sauce ingredients, stir well and keep handy
2. Heat the oil in a pan, add the onions, chopped green chilies, crushed garlic, and brown sugar; saute over medium heat till onion caramelizes
3. Add the chili sauce and simmer till it reduces a bit and thickens
4. Stir in the tofu, cover and allow to simmer some more till the flavors are absorbed by the tofu and it gets a rich thick coating of the sauce all over
5. Remove from heat, garnish with sesame seeds and chopped spring onions

Japanese Yam, Green Papaya, Cauliflower Spicy Coconut Flour Kofta Balls

Unlike the supersweet sweet potatoes with orangish insides sold as "yams" in some grocery stores, the Japanese yam is mildly sweet with whitish insides, and has a flaky texture that somehow embodies both delicate and wholesome.

Kofta balls floating in spicy korma curries are quite a treat, especially with rice or naan. But, this time, I served these balls as an appetizer/snack with tomato chutney and cilantro-mint chutney.

Also, typically koftas are fried, but, these delicious goodies are baked.

One of my favorites to incorporate these days is the coconut flour, so, sure enough these kofta balls have coconut flour as well.

Ingredients
1½ cups combined, of grated Japanese yam, green papaya, cauliflower
2 chipote in adobo sauce chopped finely
¼ cup coconut flour
¼ cup chickpea flour
salt to taste
1 tablespoon sesame oil
vegetable oil for spraying

Preparation

1. Pre-heat the oven to 430 ° F
2. Combine the grated Japanese yams, green papaya, and cauliflower, and all the other ingredients and knead to a moist dough that can be shaped into balls. (Since grated veggies have enough water, I don't usually add water unless the dough gets too stiff)
3. Spray a roasting pan with oil, arrange the balls, spray oil on top as well and bake for about 20 to 25 minutes till outsides are crispy and insides are moist and well done, not too raw and doughy
4. Serve with dips and chutneys. Or, throw it in simmering pot of curry and serve immediately.

Spicy Lentil Balls with Kale, Eggplant, Bell Pepper, Zucchini

Lentil balls (Paruppu urundai) sambar was a favorite when I was young; and of course, my mom made the best lentil balls sambar. Growing up vegetarian, and looking back at the amazing array of vegetarian foods I got to eat, I am always eager to share some of these recipes with friends who feel limited by their choice of vegetarian diet - salads are fine; steamed broccoli and cauliflower are nice; creamed corn and blanched green beans are wonderful, but that is not all. There's so much more.

Anyway, lentil balls can be made ahead (as in the paruppu urundai kozhambu recipe), steamed and then frozen for later use. Thaw before incorporating it in recipes. This time, I added some tomato paste, sambal oelek, cayenne pepper powder and paprika to the soaked-and-ground lentils before forming balls and steaming them. Hence the "spicy" lentil balls.

The combination of bell peppers, eggplant and zucchini is quite irresistible for me. Sauteing these three with some red onions and a touch of garlic, with a sprinkling of salt and turmeric powder gives off a heady aroma that is utterly appetizing.

Ingredients
6 to 8 lentil balls
2 cups chopped kale
1 cup diced eggplant
1 cup diced zucchini
1 cup diced green bell pepper
½ cup diced red onion
1 tsp turmeric powder

2 Tbsp tomato paste
1 Tbsp minced garlic
1 Tbsp cumin powder
1 Tbsp coriander powder
1 tsp sambal oelek
1 tsp brown sugar
salt to taste
oil as needed
water as needed

Preparation

1. heat the oil in a pan, saute the onions, garlic, tomato paste with a dash of salt and turmeric powder
2. add the rest of the veggies and spices, a cup of water, cover and allow to simmer
3. slide in the steamed lentil balls and simmer till the flavors infuse into the balls
4. serve warm with basmati rice or roti

Roast Butternut Squash with Chickpeas

A wholesome simple winter meal which I like to serve as a warm salad, this roasted butternut squash dish is quite versatile. A bit more gravy and it can be a curry eaten with naan or rice; boiled in vegetable broth, it can be a delicious soup served with homemade dampers.

In this recipe, I toss in some garlic and cooked chickpeas with roasted butternut squash and fiery spices and serve it topped with shredded zucchini, thinly sliced red onions, and a wedge of lemon, plus some plain yogurt on the side. This is a fairly typical way of serving a spicy vegetable side with flatbreads like parathas and naan in India.

As I don;t typically measure the spices for such an impromptu dish, here's just a list of the ingredients used: tamarind paste, tomato paste, garam masala, turmeric and salt to taste.

Indian Baby Eggplant in Rich Coffee Infused Sauce: Bhagare Baingan with a Twist

One of the things that gets me into the kitchen every day to cook for my family is the endless possibilities for combining flavors and spices and arriving at a dish that is tailored to our palates, and nourishes and satisfies us all.

That, and the opportunity to get a bit creative and take liberties with the recipes I grew up with, as well as incorporating ingredients from cuisines of the world for a fusion infusion.

Kathrikkai, Vazhuthananga, Badhanekayi, Vankaya, Baingan... so many names for this pretty purple fruit in India.

Bhagare Baingan is a dish packed with flavor, built layer by layer, involving a multi-step process that results in the slit-and-stuffed baby Indian eggplant floating in a rich aromatic gravy.

I do take shortcuts and use substitutions on and off. Why? Well, Why not? And, because I can. And because I am curious to see if any other combination gives me just as much satisfaction.

This time, I had a cup of brewed decaf espresso roast coffee ready and wanted to see how it affected the flavor of this delightful dish that I enjoy often in its traditional form.

Also, I skip the first step of frying the slit eggplant to par-cook before simmering in the sauce, and directly simmer the eggplant in the sauce.

Ingredients

For the Masala Paste:
2 Tbsp roasted peanuts
2 Tbsp grated coconut
1 Tbsp toasted sesame seeds
1 teaspoon toasted poppy seeds
1 Tbsp cumin powder
2 Tbsp Tamarind concentrate (sold as Sour Soup Mix in Asian stores)
1 Tbsp brown sugar
1 teaspoon hot chili powder
1 teaspoon neutral-flavored oil
½ teaspoon salt

Veggies:
About 8 small baby Indian eggplants

Curry sauce:
1 cup (8 oz.) brewed decaf espresso roast coffee (or any dark, unflavored coffee, caffeinated or not)
¼ cup vegetable stock
¼ cup mirepoix - finely chopped celery, onions, garlic
1 Tbsp tomato paste
1 Tbsp ginger-garlic paste
1 Tbsp neutral-flavored oil (or ghee, if handy)
salt to taste

Garnish Finish:
½ teaspoon cumin seeds
½ teaspoon fennel seeds
¼ teaspoon nigella seeds
2 dry red chilies, broken to pieces
a handful of fresh curry leaves

Preparation

1. Masala Paste: Grind the Masala paste ingredients and keep handy
2. Slit-and-Stuff Eggplant: Just like for the Indian baby eggplant curry, slit the eggplant and stuff it with the Masala paste; there will be plenty of Masala paste, so reserve the remaining for the curry sauce
3. Curry Sauce: In a pan, heat some oil or ghee; add the mirepoix, saute; then add the ginger garlic paste and tomato paste, a dash of salt and saute some more; add the remaining Masala paste left over from stuffing the eggplant, saute a bit more
4. Simmer: Add in the coffee, stock, stir to incorporate; and place the slit-and-stuffed eggplants in the sauce, turn the heat to low, cover and allow to simmer; turn the eggplant every 5 minutes or so to cook all sides evenly, checking to make sure the sauce is not too dry (add water as needed); turn off heat when done
5. Garnish: heat oil or ghee in a small pan, when the oil shimmers, add all the ingredients listed for the Garnish finish; wait till cumin seeds pop and curry leaves turn a bit crisp; remove from heat and pour over the finished eggplant curry
6. Serve with warm basmati rice or naan or roti

Bittermelon Carrot Spicy Curry

Chinese bittermelon and Indian bittergourd feature frequently in my kitchen.While the adults in the house love it, the kids are still reluctant to embrace it fully. But then, I was not an early embracer myself and I think constant presence of it in my diet over the formative years helped me develop the taste for it. So, I hope to keep getting the kids to try it every time I make it.

Served warm with roti, dosai, rice, or even rice noodles, this Bittermelon Carrot Spicy Curry is quite versatile and flexible. Adjust chilies to taste.

Ingredients
2 Serrano chilies sliced thin on a bias (seeded if preferred)
1 medium onion, sliced thin
4 bittermelons sliced thin
1 large carrot, sliced thin on a bias
3 Tablespoon tomato paste
1 Tablespoon crushed fresh garlic
1 Tablespoon coriander seeds
1 Tablespoon caraway seeds
1 Tablespoon cumin seeds
1 Tablespoon fennel seeds
3 dry red chilies
1 tablespoon lemon juice (or tamarind juice)
1 teaspoon coarse cane sugar
salt to taste
2 Tablespoon canola or vegetable oil
water as needed

Preparation

1. Salt the cut bittermelon and let it stand in a towel-lined colander for about 10-15 minutes to draw out the bitter juices; then squeeze the moisture out and keep handy
2. Toast the coriander, cumin, caraway, fennel seeds, dry red chilies, and grind them to a fine powder
3. Heat oil in a pan, add the onions, garlic, chilies, tomato paste, and the powdered spices and saute till aromatic
4. Add the bittermelon and carrots, a splash of water and lemon/tamarind juice, cover and cook till bittermelon is done
5. Remove the lid, stir in the cane sugar and adjust salt to taste, and saute till thickened to desired consistency
6. Serve warm with roti or rice

Opo Squash & Carrots Goan Soup

Incorporating flavors from the cuisine from Goa, India, is always a favorite. Much like Chettinad style flavors from South India, I adapt it for curries or soups that I make on and off.

Most Indian cuisine involve a combination of toasted spices powdered as well as some ground paste to make up the aromatic and mouth-watering masala base.

In this recipe, similar technique is used: turmeric, curry leaves, black pepper, cumin, coriander, dry red chilies, poppy seeds are toasted and ground to a powder. Grated ginger, minced garlic, grated coconut, tamarind concentrate and tomatoes are ground to a fine paste. Then the two are sauteed in oil to release the flavors and used as the base flavors for this soup.

Ingredients
Opo squash, peeled, pulp removed and diced
Carrots, peeled and diced
1 medium onion,  diced
4 cups vegetable stock or water
1 Tbsp vegetable oil
2 cups coconut milk

For the masala powder:
1 Tbsp coriander seeds
1 tsp cumin seeds
1 tsp poppy seeds
1 tsp black pepper
2 to 3 dry red chilies
1 tsp turmeric powder
6 to 8 curry leaves

For the masala paste:
¼ cup grated coconut
1 tomato, chopped
2 Tbsp grated ginger
4 garlic cloves finely minced
¼ cup tamarind water/juice* OR 1 tsp tamarind concentrate

*If using tamarind fruit pulp, seeded, then soak it in hot water and extract the water. For about a walnut size tamarind pulp, add about 2/3rds cup hot water, allow to soak for 5 minutes and extract the juice

Preparation

1. Toast the masala powder spiced till they bloom; then powder it
2. Grind the masala paste ingredients to make a fine paste
3. Heat oil in a pan, add the masala powder and masala paste and sauté till aroma releases, about 4 minutes in medium heat
4. Add the veggies and stock/water and simmer over medium heat till veggies are cooked but not mushy
5. Taste and adjust salt 
6. Stir in coconut milk and garnish with cilantro if preferred
7. Serve warm

Beet Greens, Beets, Zucchini, Fingerling Potatoes Coconut Curry

The sheer array of vegetables in this Coconut Curry makes it one of my favorites: Beet greens, beets, home-garden round zucchini, fingerling potatoes, carrots, bell peppers, jalapeño, onions, ginger, galangal.

Home-garden round zucchini is yielding moderately. When I saw the first one ready to be harvested, I was all set to use it for stuffed squash recipe, but haven't gotten around to that yet. Meanwhile, the round zucchini gets featured in other recipes anyway.

This quick and easy curry can be flavored Thai style with red or green curry paste, or with Indian style Rohan Josh or Garam Masala paste.

Simmer the vegetables - making sure the vegetables that need the longest to cook go in first, then gradually adding in the other veggies so they are cooked to perfection and not mushy.

Stir in light coconut milk at the end and warm it up, don't let it boil.

Serve warm with brown rice and Sambal and garnished with some roasted peanuts and cilantro.

Zucchini Eggplant Kofta in Spicy Beet Sauce

Koftas are fried (or baked) vegetable balls that are usually served in a rich curry. Fusion cuisine being my signature, I love to pair a variety of koftas with non-traditional curries, with flavors borrowed from ingredients around the world - or, at least the ones I can find in my local markets.

Rather than the traditional balls, I went with patties this time, and rather than frying, just baked the 'koftas' before dunking them in a pot of gently simmering beet sauce. The cooked patties (not dunked in sauce) can be saved in the fridge for a couple of days or can be frozen for up to a week.

Zucchini is full of water, as is eggplant, so, I try to squeeze hard to get as much liquid out of grated vegetables before adding in the flours and other ingredients, which gives better control over the dough for shaping.

Any of the other sauces from the kofta collection here would be fine with these, especially the creamy chard sauce. The koftas do tend to get soggy and disintegrate if left for too long in the sauce.


Zucchini Eggplant Koftas

Ingredients
For the Koftas:
½ cup finely grated zucchini, squeezed dry
½ cup finely chopped eggplant
¼ cup finely chopped flat-leaf parsley

¼ cup chickpea flour
⅓ cup rice flour
1 Tbsp flax meal
1 Tbsp coriander powder
1 tsp garlic powder
1 tsp ground smoked paprika
1 tsp salt (less if preferred, adjust to taste)

1 to 2 Tbsp oil for greasing the pan

Preparation

1. Pre-heat oven to 420° F
2. Squeeze out as much of the water from the vegetables as possible, and combine them with the rest of the ingredients to make a reasonably cohesive dough that can be shaped into small 2 inch diameter patties not more than half an inch thick; add a few drops of water at a time if needed
3. Place the patties in a greased roasting pan and drizzle some oil on top
4. Bake in the 420°F oven for about 20-25 minutes till the patties seem firm and done, meanwhile mak the sauce
5. Remove from oven, let it rest for 5 to 10 minutes; slide them into the simmering sauce just before serving

Spicy Beet Sauce
The beet sauce can be mild or spicy - adjust the amount of sambal used. Also, can be made creamy by stirring in some evaporated milk at the end; or even creamier if sour cream is stirred in, off heat, just before serving.

If not using evaporated milk or sour cream (I usually don't), the sauce can be made ahead and refrigerated for a couple of days. Bring to a gentle simmer for the koftas. I've used this sauce to smother the turkey meatballs, or even served it as a dipping sauce for turkey croquettes.


Ingredients:
For the Spicy Beet Sauce:
¼ cup chopped flat-leaf parsley
2 cups shredded raw beets, peeled
¼ medium yellow onion, finely diced
½ cup tomato sauce
1 Tbsp Sambal Oelek
½ cup vegetable or chicken stock
½ tsp brown sugar

Combine the sauce ingredients in a food processor and blend to a fine sauce consistency. Pour it into a sauce pan and bring it to a gentle simmer, adding water if needed for the desired sauce thickness.

gulai telur

Gulai Telur (Telor) is a fiery, spicy SE Asian hard-boiled egg curry. Many SE Asian dishes like Pad Thai, Sambal Terong, Telor Balado were introduced to me by friends and fellow residents at the International House back in my student days over a decade ago. Friday evenings we used to meet for the Coffee Hour, where International students shared food and culture information.

I have adapted the recipes to my taste over the years, so my version is not authentic in that sense.

It seems to me that the longer the eggs steep in the gravy/curry, the tastier they get, so, I like to make this dish a day ahead and warm it up gently before serving. Dry red or fresh green chilies can be used here. Adjust the number or type of chilies to cut back on heat.

Ingredients: for the spice paste: ½ cup coriander seeds, toasted ¼ cup dry grated coconut 6-8 thai dragon or bird's eye chilies* 2 Tbsp grated ginger 2-3 cloves of garlic, chopped 2 shallots, diced cilantro for garnish *reserve a couple of chilies for garnish

6-8 hard boiled eggs, shelled 1 cup coconut milk 2 Tbsp canola oil 1 tsp turmeric powder salt to taste

Preparation

combine the spice paste ingredients in a blender or food processor and blend to a fine paste

heat oil in a pan, add the spice paste and sauté for a few minutes to release the aroma

add the boiled eggs, coconut milk, turmeric powder and salt to taste; bring to a gentle simmer

simmer till flavors meld, say for about 10-12 minutes on medium-low, stirring often; add water if the gravy/curry is too thick

garnish with red or green chilies and cilantro, serve warm with rice or roti

telor balado

I like hard-boiled eggs and i like spicy sauce; this dish combines the two favorites of mine.

Ingredients
3-4 hard-boiled eggs
oil for frying

for the sauce:
¼ cup sambal oelek (or chili paste)
¼ cup tamarind concentrate
¼ cup tomato purée (or, tomato paste diluted in water)
2 medium tomatoes chopped
1 shallot finely diced
1 Tbsp Thai Chili-Basil paste
2 Tbsp Kecap Manis
1 Tbsp brown sugar

1 Tbsp Worcestershire sauce (optional)
2 Tbsp White wine vinegar (optional)
water as needed

Preparation

1. Heat oil for frying and deep fry the hard-boiled eggs for 3 minutes or so till golden brown; drain set aside
2. In a saucepan, combine all the sauce ingredients except water and let it simmer for a few minutes; add water as needed to keep the sauce consistency rather like a thick pasta sauce but not pasty
3. cut the fried hard-boiled eggs in half and gently set it in the saucepan and let it simmer with the sauce; stirring breaks up the eggs
4. serve warm with steamed rice, or even hot rotis