Muhammara

Sometimes we like cooking something fancy in our kitchen right, muhammara fell on my sight for such a trial.  This is a Syrian dip made primarily out of red bell pepper and walnut which I replaced with almonds. I had bought this lovely bright triangles from store though. Until I ate it, I did not think that it could taste as good as it looks, yummm... If you have the required ingredients at home, it is worth a try definitely.

Ingredients:

1. Red bell pepper - 1 large

2. Walnut or roasted almonds - 1/2 cup

3. Garlic - 4 cloves

4. Roasted cumin seeds - 1/2 tbsp

5. Crushed pepper - 1 tsp

6. Cinnamon powder - 1/2 tsp

7. Chili powder - 1 tsp

8. Salt to taste

9. Bread crumbs - 1/2 cup

10. Lemon - 1

11. Olive oil - 1/4 cup

Method:

Step 1: Wash and pat dry the bell pepper. Brush some olive oil onto the surface of it and roast it on direct stove. You can also roast it in a microwave oven. Cool it down, peel of the charred skin, de-seed and chop them roughly.

Step 2: Now in a mixer jar, add bell pepper and all other ingredients and grind into a thick dip. (My bell pepper is not roasted enough and hence looks stiff; ideally it should be pliable)

 Step 3: Garnish with coriander or mint and drizzle some olive oil over it and serve with crispy nachos/ tortilla chips.

TIPS:

* Pomegranate molasses is another key ingredient used in traditional recipes of muhammara, you may get that sweet and sharp pungency by adding it. 

Fresh Pepper & Mango-Ginger Pickle

This is watery pickle which goes perfectly with curd rice. Fresh pepper corn sprigs and mango ginger are available during season and my granny or mom grabs them at every possible chance to make this mouth watering pickle. Unlike most pickles of India that betters on ageing for months, these are eaten fresh say within 15 days or so; the pickle contains water and  the crunch of them is lost in time which could be the reason.

Ingredients:

1. Mango ginger - 1 cup chopped 

2. Fresh pepper corn sprigs - 4

3. Gingelly oil - 1 tbsp

4. Mustard seeds - 1 tsp

5. Chili powder - 1 tbsp

6. Salt - 3/4 tbsp

7. Fenugreek powder - 1 tsp

8. Turmeric powder - 1 tsp

9. Lemon - 1

Method:

Step 1: Peel and chop the mango ginger into 1/2 " pieces.



Step 2: Break the pepper spring into small ones with each containing not more than 10 pepper corns.

Step 3: Heat a cup of water and keep it ready.
Step 4: Now heat gingelly oil in a pan, splutter mustard seeds and switch off the stove.
Step 5: Immediately before the heat subsides, add to it the chili powder, turmeric powder, fenugreek powder and salt.
Step 6: When the spices foams up fully, add the hot water and add in the mango ginger & pepper. Squeeze in lemon juice.
Step 7: Mix well and store in air tight container after cooling down.
Step 8: Serve with curd rice.

TIPS:
* Store in refrigerator if using for more than 2 days.

Jowar Stew with Garlic Bread

Jowar is nutrient rich grain that is generally consumed in countryside than in cities. I had tried preparing a stew with this and other ingredients available at home along with some garlic bread. The combo made a good  wholesome dinner for us.

Ingredients:

1. Jowar - 1 cup

2. Whey water - 1lt

3. Salt to taste

4. Carrot chopped - 1 cup

5. Bush beans chopped - 1 cup

6. Tomato chopped - 2

7. Onion chopped - 1 cup

8. Potato chopped - 1 cup

9. Fresh beans - 1/2 cup

10. Oil or butter - 1 tbsp

11. Cumin seeds - 1 tsp

12. Spinach - 5 leaves

13. Coriander - 4 sprigs

14. Lemon - 1/2

15. Pepper crushed - 1 tsp

16. Chili powder - 1 tsp

17. Garam masala - 1 tsp

 For garlic bread:

1. Bread - 4 slices

2. Olive oil - 2 tbsp

3. Crushed pepper - 1/2 tsp

4. Salt as per taste

5. Dry Italian spice mix - 1/4 tsp (If available)

6. Garlic - 4 cloves

Method:

For Jowar stew:

Step 1: Wash and soak the jowar over night; you can also sprout them which is what I did. Then before preparing the stew, pressure cook it with salt for about 7 whistles.

Step 2: In a handi, heat the oil/ butter and splutter cumin seeds in it; then saute onion and add other vegetables one by one. 

Step 3: When they become glossy, add the cooked jowar and add the stew. Cook on simmer for 20 minutes.

                                      

Step 4: Now add the dry spices: chili powder, garam masala, crushed pepper and adjust salt.

Step 5: Tear the spinach leaves and throw into the stew, stir well and switch off the heat.

Step 6: Now squeeze in juice of a lemon and sprinkle chopped coriander leaves.

For Garlic bread:

Step 1:  Grate the garlic cloves finely. 

Step 2: In a small cup, take olive oil mix in it the grated garlic and italian spice mix.

Step 3: Brush this mix onto both the sides of each bread slice.

Step 4: Stack the bread slices and cut them into 4 quadrants.

Step 5: In a heated tawa, roast the bread pieces in simmered heat until brown and crisp.

Step 6: Sprinkle salt and pepper over them and serve with the hot stew.