L Cook With Jovi: January 2018

Monday, 15 January 2018

PAN FRIED COLOCASIA ROOTS

PAN FRIED COLOCASIA   
Colocasia roots, taro, sataimo or arbi is a simple humble root vegetable. The plant is also commonly known as “elephant ears”, due to the shape of the broad leaves. It is grown for both its leaves and roots. Colocasia roots are eaten all over East and South Asia, so you can find them at Chinese, Korean, Japanese, and South Asian groceries. This simple pan fried colocasia dish is a crispy delight. Colocasia absorbs Indian spices very well and you will end up asking for another helping!

Preparation Time: 10 minutes
Cooking Time: 20 mins
Serves: 2
Ingredients
  • 2-3 tbsp olive oil
  • 3-4 pieces of colocasia roots
  • 1/2 tsp carom seeds
  • ½ tsp chilli powder or more if you like it hotter
  • 1.5 tsp coriander powder
  • 1 tsp mango powder
  • Salt to taste

Method
  1. Put the colocasia roots into a pressure cooker and add the minimum level of water required.
  2. Pressure cook for 6-7 minutes. Remove from heat and allow the pressure to drop. Remember that we don’t want to fully cook the vegetable as it can get mushy.
  3. Take them out, allow to cool and peel the skin gently.
  4. Cut into halves and keep aside.
  5. Heat oil in a grill pan and add the carom seeds. Allow to splutter for half a minute and then add the colocasia pieces to it.  
  6. Sprinkle chilli powder and about 1 teaspoon salt all over the pieces.
  7. Cover and cook for 5 minutes on low to medium heat.
  8. After 5 minutes, uncover and add the remaining spices, coriander powder and mango powder.
  9. Flip over the pieces, cover and cook on the other side for another 5 minutes.
  10. After 10 minutes of covered cooking, brown the colocasia for another 10 minutes on medium heat. Keep it uncovered for the last 10 minutes allowing it to get nice and crispy.
  11. Make sure you keep turning them over gently to allow the spices to get well absorbed on both sides.
  12. By now a nice brown coating should have formed on both sides.
  13. It should be finger licking good! Serve hot.











Jovi’s Notes
Sometimes, you may need to keep the colocasia covered for a longer time to ensure it gets cooked properly. Cooking times for this vegetable vary by country.

In some people, the colocasia root can cause skin irritation while peeling. It is best to use gloves while touching the hairy skin of the vegetable. 

Wednesday, 10 January 2018

A QUICK FERMENTED PICKLE

QUICK CRUNCHY PICKLE

Most hearty meals needs something zingy and spicy to go with them. I don’t know about you but I for sure need my chutneys and pickles to add that kick to every bite.

Pickle making is an ancient tradition in India which has been carried over generations. When I was a kid, it was a common sight in India to find big glass jars filled with freshly made pickles basking on a sunny window sill or the roof top. I love this sun cured flavour the most. It really does develop the flavour of the fruits and vegetables used. Spicy green chilli pickles, mango pickles tossed with fenugreek and mustard seeds, bright yellow cauliflower pickles – you name it! Yummm.


Over the years, however, the art of pickle making at home is gradually fading with mass produced varieties readily available in the stores these days. But, they miserably fail to match up to the rustic flavours characteristic of home-made pickles.

Also, if like me, you live in a country where the sun is a luxury, you will soon starting discovering alternatives. So, when I moved to London, I quickly discovered fermented pickles and instantly fell in love with those too. The Middle Eastern shops are full of them and I am one of those who always ends up asking for more of those fermented chillies with my kebabs.

There are many different ratios and flavourings used for quick pickles. Try all kinds of vegetables; combine them in one jar or separate ones. Here’s one such recipe for a delicious, crunchy and tangy pickle.

Ingredients (amounts depend on size of jar used)
  • Chillies
  • Carrots, cut into batons
  • Garlic pods
  • Cucumber, cut into batons
  • Cabbage, roughly chopped into chunks

Pickling Solution (will vary based on size of the jar used)
  • Apple cider vinegar
  • Boiled Water
  • Sugar (optional)
  • Salt

Method
  1. Start placing your chopped vegetables into the air tight jar.
  2. Stack them in a way that packs the jar tightly.
  3. Now pour the vinegar in till it fills about ¼ of the jar.
  4. Fill the remaining ¾ space with the boiled water.
  5. Add salt to taste. I added a little less than 1 teaspoon.
  6. If you want it to be a little sweet, then add the sugar. I did not add any sugar to this one.
  7. Shake the jar and close the lid.               
  8. Allow it to sit at room temperature for about 5-7 days.
  9. The vegetables will change colour slowly as they ferment.
  10. Eat straight out of the bottle!










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