Jellied Cocoa Pudding

Many Taiwanese meals conclude with a thin custard or jelly, as it is called. The texture is very light, and the taste is pleasing, not heavy or overly sweet. Jellied Cocoa Pudding is especially cool and refreshing on a hot August night!

Makes 4 servings

4 candied cherries
1 can (15 ounces) sliced peaches
1 cup shelled raw peanuts
1 cup shelled raw almonds
6 tablespoons cornstarch
2/3 cup raw or white sugar
1 tablespoon cocoa powder

Place a candied cherry in each of 4 teacups. Top each cherry with a cut-up peach slice. Process the peanuts, almonds, and 3 cups water in a blender until liquefied. Strain the juice, discarding the pulp. Combine the cornstarch with 6 tablespoons water. Heat the juice, sugar, and cornstarch mixture over high heat, stirring constantly to avoid lumps. When mixture comes to a boil, lower heat and simmer for 8 to 10 minutes, or until the mixture starts to thicken, stirring constantly. Ladle ½ cup of the custard mixture into each cup, covering the fruit.

Whisk the cocoa powder into the remaining custard mixture. Blend thoroughly then distribute evenly among the 4 cups, carefully spooning the cocoa mixture over the other ingredients. Refrigerate for a minimum of 4 hours, or until the custard has set.

Invert the cups onto a shallow serving platter, so that the cherries are on the top. Garnish with the remaining peach slices. If desired, spoon several tablespoons of the peach juice over all.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Zucchini and Loofah

When young and tender, loofah is a delectable vegetable that resembles squash in both texture and taste. However, when dried, it is the same vegetable that is used as a bath sponge. When purchasing loofah, select firm, unblemished vegetables. The outer skin should have a dark green color, similar to that of a cucumber.

Makes 4 servings.

½ pound zucchini
½ pound loofah (available at Asian markets), or summer squash
2 tablespoons sesame oil
1 clove garlic, minced
1 tablespoon soy sauce, or to taste
¼ cup water


Rinse the vegetables thoroughly. Score the zucchini with a fork and slice diagonally into ½-inch slices. Peel the loofah and cut diagonally into ½-inch slices. Combine with the oil and garlic and stir-fry over high heat for 1 to 2 minutes. Add the soy sauce and water. Cover and steam for 2 minutes, or until vegetable slices are tender but still crisp.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Wilted Chinese Broccoli with Oyster Sauce

Chinese Broccoli is not like common broccoli. Instead of the familiar bluish-green florets, it is the leaves of this delicate vegetable that are steamed or stir-fried and eaten.

Makes 4 servings.

1 pound fresh Chinese broccoli (available at Asian markets)
1 quart salted, boiling water
2 tablespoons oyster sauce (see tomorrow's entry)

Slice off the tough bottoms of the Chinese broccoli stalks. Discard any wilted leaves. Rinse thoroughly under cool running water and slice into 4-inch long pieces. Carefully add the broccoli to the boiling water and simmer for 2 minutes. Remove the broccoli carefully with a slotted spoon. Drain well. Top with oyster sauce and serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Garlic Sesame Sauce

Makes ¼ cup sauce.

1 clove garlic, minced
1½ tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon sesame seeds

Stir-fry the garlic in the sesame oil for 1 minute. Whisk in the soy sauce. Remove from heat, and stir in the sesame seeds. Serve in a rice bowl as a dipping sauce or drizzle over the hot asparagus.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Steamed Asparagus

Check asparagus carefully before purchasing. The tips should be compact, not flowery. The stalks should be firm, fresh, with a deep green color, not yellow or pale. The bottoms should be brittle, with an inch or two of woody base, which must be trimmed before cooking.

Makes 4 servings.

2 pounds fresh asparagus, or 6 to 8 stalks per person
Salted boiling water


Break off (do not cut) the woody base from each asparagus stalk. The woody base will snap off from the tender portion. Wash stalks thoroughly under running cold water.

Tie the stalks in serving-size bunches. Stand upright in a deep saucepan, which contains an inch of salted, boiling water. Cover and allow to steam for 15 minutes, or until the asparagus is tender but still crisp. Serve with Garlic Sesame Sauce (directions in tomorrow's post).

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Fresh Lotus Root Salad

Serves 4 to 6.

1 pound fresh lotus root (available at Asian markets)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons raw or white sugar
1 tablespoon sesame oil
¼ teaspoon salt, or to taste

Rinse the lotus root under running water, peel, and discard both ends. Slice root into 1/8-inch-thick slices and place slices in water to prevent discoloration until root is completely sliced. Drain the lotus root then blanch in boiling water for 5 to 6 minutes. Drain, rinse with cold water, and pat dry with absorbent towels.

Combine the remaining ingredients. Spoon the dressing over the lotus root slices and stir to coat evenly. Marinate in the refrigerator for an hour, stirring occasionally. Arrange slices in a circular pattern on a serving platter.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.

Date-Filled Wontons

Use the peelings of only organically grown oranges.

Makes 48 wontons.

4 (8-ounce) packages chopped, pitted dates
2 cups finely chopped walnuts
½ cup grated orange peel
½ cup orange juice, as needed
1 pound (3½-inch square) wontons, purchased of made
3 cups peanut or vegetable oil
2 tablespoons confectioners' sugar

Combine the chopped dates, walnuts, and orange peels and roll into a large ball. If necessary, add a little orange juice to help make the mixture cohesive. Taking about 1 tablespoon of the mixture, roll it between your palms into a 1 x 1/3-inch cylinder. Place it in the center of a wonton and fold a wonton corner over it, tucking it beneath the date filling. Roll up, jellyroll fashion. Twist ends to secure. Add the oil to a wok or deep fryer and heat to 375˚. Deep-fry 9 to 10 wontons at a time, turning occasionally, for 2 to 3 minutes, or until crisp and golden. Remove with a slotted spoon and drain on absorbent towels. Continue until all the wontons and fillings are used. Dust with confectioners' sugar before serving. Make the day before, place in plastic bags or airtight containers, and refrigerate. Pop a few into the microwave to reheat for the two of you, and enjoy.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Valentine's Day menu series.

Champiñones al Jerez (Mushrooms in Sherry Sauce)

This week Hippocrene brings the taste of Spain to the dinner table, with recipes from the A Spanish Family Cookbook: Favorite Family Recipes (Revised Edition), by Juan & Susan Serrano.

We are fortunate enough to have access to good quality fino from the family's old sherry bodega, so this is a dish which appears regularly on our table, both as a starter or a tapa (appetizer).

Serves 4-6 as a tapa

4 cups (about 1 lb) button mushrooms
¼ cup fino (bone dry) sherry
1 clove garlic--chopped
1 small onion--chopped finely
pinch cumin
1 tablespoon chopped sweet basil
¼ cup oil
seasoning to taste

Wash the mushrooms well (or peel, if preferred) and dry on paper towel.

Put the oil in a large frying pan and saute the garlic and onions until soft. Add the mushrooms, basil, cumin and seasoning, stir well and cook for an additional 2-3 minutes. Pour in the fino (dry sherry), cover and simmer gently for 10 minutes (add a little water, if necessary). Serve immediately.

Batata Harra (Spicy Potatoes)

This week we have decided again to feature recipes from Hussien Dekmak's delectable guide to Lebanese cuisine, The Lebanese Cookbook.

Bring new life to the potatoes on your dinner plate, by adding some spice to them with this recipe for Batata Harra!

Serves 4

vegetable oil, for deep-frying
2 pounds potatoes, peeled and chopped into ½-inch cubes
¼ cup olive oil
½ onion, finely chopped
1 teaspoon minced garlic
1 red bell pepper, seeded and finely chopped
2 green chilies, finely chopped
1 tablespoon finely chopped cilantro
salt and black pepper
½ teaspoon ground coriander

Heat the oil in a deep-fat fryer or deep, heavy-bottomed saucepan. Deep-fry the potatoes until crisp. Drain and set aside.

Meanwhile, heat the olive oil in a pan and fry the onion, garlic, pepper, chilies and fresh cilantro until softened. Add the potatoes along with salt, pepper and ground cilantro to taste. Stir to combine and serve.

Photography by Martin Brigdale.

Cipolline in Agro Dolce (Sweet-and-Sour Onions)

Here is another classic Piemontese recipe from Brian.

These show up at almost every meal in Piemonte. Sometimes they’re a cold appetizer in their own right, but they can also become an ingredient in other dishes, such as Insalata Russa (Potato and Tuna Salad).

4 servings

1 pound small onions
1 cup red wine vinegar
½ cup olive oil
3 tablespoons sugar
½ teaspoon salt

NOTE: In Italy, cipolline—small, flat onions—are used; substitute pearl onions if you must.

Bring 4 quarts of water to a boil and blanch the cipolline for 3 minutes Drain cool, and remove the skins.

In a saucepan, bring the vinegar to a boil and add the oil, sugar, salt, and onions. Lower the heat simmer until the onions are fork tender and the sauce is reduced to a syrup consistency, about 30 minutes.

Serve hot or cold.

Pictures courtesy of Brian Yarvin and Wikimedia Commons.

Zucchini in Carpione (Zucchini Marinated in Vinegar and Wine )

This week Brian Yarvin, author of Cucina Piemontese, explores the wonderful cooking from the Piemonte region, located in the northeast corner of Italy, on Hippocrene Cooks.

Summer in my native Piedmont can be hot, even in the mountains where my family and I spent July and August every year. One dish that never failed to appear at the dinner table in the summer was "zucchini in carpione", a refreshing vegetable dish and an excellent alternative to salad and tomatoes to fight the heat. When the body and mind crave coolness, this cold dish of zucchini marinated in vinegar, sage, onion, and garlic will be most pleasing.

4 servings

½ cup olive oil
1 Pound zucchini, sliced thin lengthwise
1 large white onion, sliced thin
2 garlic cloves, sliced thin
1 cup white wine vinegar
½ cup dry white wine
2 teaspoons whole peppercorns
1 teaspoon whole allspice
4 bunches sage leaves
3 bay leaves

Begin by browning the zucchini slices in the oil using a frying pan over medium heat. Drain the slices and blot them with paper towels. Set them aside and reserve the oil. When you’ve finished, sauté the onions in the same oil. When they become transparent, add the vinegar and spices and cook together for 4 minutes on high heat.

Lay the browned zucchini slices flat in a glass baking dish, with the onions in an even layer on top of the zucchini, add the cooked vinegar/wine/onion/spice mixture and refrigerate for at least 5 to 6 hours.

Pictures courtesy of Brian Yarvin and Wikimedia Commons.

Fried Olives (Ocvrte olive)

Heike finishes her marathon of Slovenian appetizers with a batch of fried olives:

Fried Olives make a great snack, and are served at Slovenian wine vineyards during wine tasting, to cleanse the palette. They are delicious made with a cornmeal batter, and are a hit at any cocktail party.

Makes 36 small or 24 medium-size fried olives

2 ½ ounces olives, pitted (approximately 36 olives or 24 medium-size olives), pitted, rinsed, and patted dry
1 egg
½ cup cornmeal
¼ teaspoon salt
Olive oil, for frying

Beat the egg in a shallow bowl, with a teaspoon of water.
Pour the cornmeal into another shallow bowl. Mix in the salt.
Coat the bottom of a skillet with olive oil. Heat the oil on medium heat for 4 to 5 minutes.
One by one, take each olive and roll in the egg mixture, then in the cornmeal mixture, until the olive is covered in cornmeal.
Fry each olive in the oil for 5 to 8 minutes, or until lightly browned on all sides. With a spatula, roll the olives around periodically so that they brown evenly.
Remove from the pan and dry on a paper towel. Serve immediately.

Fried olives being served at a wine tasting at Movia Vineyards.

Images courtesy of Heike Milhench and Wikimedia Commons.

Zucchini Fritters (Ocvrt jajčevec)

Another Slovenian appetizer, straight from Heike's kitchen:

Zuchinni Fritters, showing the Italian influence on Slovenian cuisine, are a delicious treat. Served with a salad, they also make a nice lunch.

Makes 24 small fritters; 12 medium-size fritters

1 pound zucchini (2 or 3 medium-size), trimmed and grated
¼ cup all-purpose flour
¼ cup Parmesan cheese, grated
1 egg, slightly beaten
¼ teaspoon nutmeg
¼ teaspoon salt
Freshly ground pepper
Olive oil, for frying
Optional garnishes: sour cream; Parmesan cheese, grated; chopped fresh parsley or basil

Place the grated zucchini in a large bowl. Add the flour, Parmesan cheese, egg, nutmeg, salt and pepper. Stir until you have formed a thick batter. Add an additional tablespoon or two of flour if necessary to get the right consistency.
Pour olive oil into a large heavy-bottomed skillet until the oil is ½ inch deep. Heat over medium heat. Heat until the oil sizzles when water is sprinkled in the pan.
Place large spoonfuls of batter into the hot oil, and flatten them with a spatula, not letting the fritters touch. Cook for 5 to 8 minutes, or until the fritters are browned on one side. Then flip them over, and cook them for 3 to 5 minutes, or until they are browned on the other side. When the fritters are browned evenly on both sides, remove them from the pan, and drain on paper towels. Repeat with the remaining batter.
Serve immediately; they will get soggy if you try to keep them warm. Serve with sour cream, additional grated Parmesan cheese, fresh herbs, or plain, as you wish.

Image courtesy of Wikimedia Commons.

Poori (Poori Bread)

Another recipe from Taste of Nepal by Jyoti Pathak.

Poori, pronounced "poo-ree," is a deep-fried puffed bread, generally prepared from wheat flour. The dough can be prepared in advance, but the rolling and frying should be done just before serving. Poori are fried in bubbling bot oil and puff up into steam-filled balloons. Poori tastes best if eaten piping hot, puffed with a crispy outside and a moist inside. Though it starts to lose its puffiness and becomes somewhat chewy and tough when cold, poori is still quite tasty when eaten that way.

It is one of the most popular breads and a classic accompaniment to any Nepali meal, and it is also eaten during family celebrations and religious festivals. It is prepared for naivedya, sacred food that is ritualistically offered to deities during worship. At the same time, it is often packed for picnics and long journey as a good traveling bread.

Makes 12 to 14 (5-inch) breads.

2 1/2 cups atta flour (See Note below) or 1/2 cup whole wheat flour mixed with 1 1/2 cups all-purpose white flour, plus an extra 1/2 cup for rolling
1/2 teaspoon salt
2 to 3 cups vegetable oil

(Note: Atta Flour is also known as chapatti or durham whole wheat flour. This fine-textured flour is processed from low-gluten wheat and used in making most unleavened breads. Since this flour is low in gluten, it is easier to knead and roll.)

In a medium-size bowl, combine the flour and salt. Add 1 tablespoon of oil and mix by hand until all ingredients are well combined. Gradually add 3/4 to 1 cup of water, to form a dough that holds together. Knead in the bowl until the dough is smooth and elastic, about 5 minutes. The dough should be moderately stiff. If the dough is too sticky, add 1 or 2 tablespoons of flour; if it feels too firm, add a little water and knead some more. Cover with a plastic wrap or damp kitchen towel and set aside at room temperature for 25 to 30 minutes.

When the dough is well rested, place it on a flat surface and knead it until pliable, about 5 minutes. Roll the dough into a rope about 2 inches in diameter and divide it into twelve to fourteen equal portions, Roll each portion into a ball and coat it with a little flour. Flatten the balls with a rolling pin and roll into 4 to 5-inch, circles, about 1/4 inch thick. Keep the dough covered with damp towels while working. Place the circles on a tray so they are not touching each other.

Heat the oil in a deep skillet over medium-high heat until it reaches 350° to 374° (see Note below). Test for readiness by placing a small piece of dough into the hot oil. If it bubbles and rises to the surface immediately, it is ready. Place the circles into the oil, one piece at a time. The dough will sink to the bottom, but will immediately rise up. Use light pressure with the back of a slotted spoon to submerge the dough until it puffs. Then, turn it over to brown the second side. The second side of poori is slightly heavier, so fry it longer until golden. Remove the poori with a slotted spoon and drain on paper towels. Repeat the procedure with the remaining dough. Serve immediately, if possible, or keep warm, covered, until ready serve.

Note: While frying, be careful to keep the oil at 350° to 375° for even cooking. If the oil is too hot, the poori will brown too fast and may remain doughy add uncooked inside. If the oil is not hot enough, it will not puff up and the dough will absorb a lot of fat.

Pictures courtesy of Jyoti Pathak.

Asparagus Salad (Saandheko Kurelo)

Guest blogging for Hippocrene Cooks this week is Jyoti Pathak, a founding member of the Association of Nepalese in America. She headed the cookbook committee of the association and spearheaded the production of the first Nepali cookbook self-published in Americas in 1986. Jyoti authored Taste of Nepal, which has been chosen as the “Best Foreign Cuisine Book” by Gourmand World Cookbook Awards in 2008. This week showcases two appetizing recipes from the well-received volume.

Asparagus is one of the most delectable spring vegetables and is considered the king of vegetables in Nepal. My husband and I have been growing asparagus in our home garden for several years and have been cooking it in various different ways. I like to prepare this dish when the freshest asparagus of the season comes out. This dish is prepared by boiling the asparagus, giving it a cold-water bath to preserve the green color, and pairing it with spices. Although it is called a salad dish, I serve it more as a side vegetable dish with freshly boiled rice, lentils, other sautéed vegetables, and warm Nepali breads.

Makes 4 to 6 servings

2 1/2 pounds asparagus, trimmed & sliced
diagonally into 1 1/2-inch pieces
1/4 cup finely chopped cilantro
1 green onion (white and light green parts),
thinly sliced
1 fresh mild or hot green chili pepper, chopped
1 tablespoon vegetable oil
1 small clove garlic, finely chopped
1 1/2 teaspoons minced fresh ginger
3 whole Szechwan pepper (timmur),
finely ground with a mortar and pestle
1/2 teaspoon salt
1 tablespoon fresh lemon or lime juice

(Note: Szechwan pepper (timmur) is also known as Nepali pepper. This is a highly pungent, sharp black pepper, but it has an entirely different flavor and is, in fact, not related to the black pepper family. It has a rough, wrinkled, and uneven surface and the aroma lies in the split covering of the pod, not in the seed. Nepalese describes its taste as per-peraune, which means "biting taste with an anesthetic feeling on the tongue." It should be used only in moderation; otherwise, it will overpower the dish.)

Bring a medium-size pot of salted water to a rolling boil over medium-high heat. Add the asparagus and cook until crisp-tender, about 5 minutes. Do not overcook, as they will become waterlogged and tasteless. Immediately drain the asparagus in a colander, and run cold water over it to halt the cooking. Place the asparagus in a medium-size bowl and set aside.

In a small bowl, combine the cilantro, green onion, green chili, oil, garlic, ginger, and timmur and mix well. Add the spice mixture to the asparagus and toss gently to mix well. Taste and add the salt and lemon juice, if necessary. Cover the bowl and allow the flavors to set for at least 10 minutes at room temperature. Transfer the asparagus to a bowl. If you are not serving it right away, cover and refrigerate until serving time.

Pictures courtesy of Jyoti Pathak.

Imam Bayildi (The Imam Fainted)

Guest blogging for Hippocrene Cooks this week is Sheilah Kaufman, food editor of Jewish Women International's website and a contributing food writer to numerous publications, including Vegetarian Times Magazine and The Washington Post. Sheilah co-authored (with Nur Ilkin) A Taste of Turkish Cuisine, and this week presents two recipes from the much-celebrated kitchens of Turkey.

Some say that three major cuisines exist in the world: Turkish, Chinese, and French. At the crossroads of the Far East and the Mediterranean, Turkey has been the cradle of many civilizations throughout centuries. Its cuisine, which can be traced back more than 1400 years, fully reflects this rich historical background. While many well-known national cuisines rely on one basic element (e.g. French cuisine is characterized by sauces), there is no dominant ingredient or technique in the Turkish kitchen. Eggplant alone can be prepared in over 40 different ways.

There is a story that tells of a famous Turkish priest or imam who was so delighted with his wife’s eggplant creation that he fainted from pure pleasure. There are many versions of this dish. If possible, prepare this a day or two ahead so the flavors can mellow. This is one of Turkey’s most famous dishes.

Serves 6

6 Italian eggplants, 5 to 6 inches long
salt
canola oil for frying
3 medium onions
½ cup extra-virgin olive oil
3 garlic cloves, finely chopped
1 cup chopped fresh Italian parsley
1 teaspoon sugar
½ cup chopped canned tomatoes
1 large tomato, sliced
1 green bell pepper, seeded, ribs removed, sliced into ½-inch strips

Garnish:
3 tablespoons chopped fresh Italian parsley

Wash the eggplants and remove the leaves from around the stem, but leave the stem on. With a sharp knife, leaving a 1½-inch border of peel at the tops and bottoms of the eggplants, remove the peel from the rest of the eggplants. Cut a thin slice off the bottoms of the eggplants so they are flat. With a small sharp knife make a deep slit lengthwise, from the top of the peeled area to the bottom of the peeled area, completely through the eggplants. Sprinkle the eggplants with salt and let them stand for 20 to 30 minutes. Rinse with cold water and dry them on a kitchen towel.

Place 2 to 3 inches of canola oil in a 5-to 6-quart pot or deep fryer and heat on high heat for about 10 minutes. Cook 2 to 4 eggplants at a time, depending on the size of the pot. Roll them frequently so they will lightly brown on all sides and cook evenly. Remove them from the oil when soft and let them drain in a fine sieve or colander. Cook the remaining eggplants the same way. Lay the cooked eggplants in one or two large oven-proof skillets with the cut side up. Using a spoon, carefully open the slit to widen it.

Cut the onions in half and slice into very thin semicircles. Cut again in the opposite direction so thin strips are formed. Heat the olive oil and sauté the onions and garlic. Add the parsley, sugar, 1 to 2 teaspoons salt and canned tomatoes. Mix well. Stir and cook over high heat for 2 to 3 minutes. Open the slits in the eggplants with a spoon while the eggplants are still hot and stuff the long slash of the eggplant. Press mixture down gently as you fill the eggplants.

Preheat oven to 400ºF. Pour 1 cup water around the sides of the eggplants in the pan. Garnish each eggplant with a slice of tomato and strip of green pepper on top. Cover and cook over medium heat and bring to a boil. Place pan(s), uncovered, in the oven and cook for 30 minutes. Remove from oven, let cool and serve, or cover and chill. Garnish with parsley.

Pictures courtesy of Sheilah Kaufman and Wikimedia Commons.

Seasoned Chickpeas with Tomatoes (Channa Masala)

Here's another recipe from Priti Chitnis Gress:

This recipe is one I often suggest for people who are trying Indian cooking for the first time. It has only a few ingredients and all of them are found at local grocery stores these days. Chickpeas are so nutritious with their protein and fiber content and more and more people are looking for easy vegetarian alternatives now. There are so many ways to serve this recipe: over hot basmati rice, with chappatis, stuffed into pita bread, and even pureed in a blender and used as sort of spicy hummus dip. I’ve even served this to my daughter with rice when she was a toddler. It is an easy-to-prepare, filling, and most importantly tasty meal!

Makes 4 to 6 servings

2 teaspoons oil
1 small onion, chopped
1/2 cup chopped green bell pepper
1 large tomato, chopped
2 (14-ounce) cans chickpeas, drained and rinsed
2 tablespoons tomato paste
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon garam masala
1 teaspoon garlic-ginger paste
2 tablespoons chopped fresh cilantro

Heat the oil in medium-size pot over medium heat. Add the onion and bell pepper, and sauté until softened. Add the chopped tomato and continue to sauté until the tomatoes break down, forming a sauce. Reduce the heat slightly, and add the chickpeas and tomato paste, stirring to combine the ingredients. Add 1/4 cup of water.

Add the salt, cayenne pepper, turmeric, cumin, coriander, garam masala, and garlic-ginger paste. Stir until the ingredients are well combined, adding more water if the mixture gets too dry.

Reduce the heat to low and simmer, covered, for 5 to 10 minutes. Top with fresh cilantro before serving.

Questions about this recipe--or about Indian cooking in general? Leave a comment and Priti will respond!

You can use this map to locate authentic Gujarati cuisine, or you can just pick up a copy of Priti's cookbook.

Sixth Day Mixed Vegetables (Chaati nu shaak)

Priti Chitnis Gress, author of Flavorful India: Treasured Recipes from a Gujarati Family, has written a special introduction for this week's recipe. Priti's presentation is a special one, commemorating not only the recent reprinting of her book, a Hippocrene favorite, in paperback but also the birth of her second child, Jay Surya, in February. Here's what Priti has to say:

One of my favorite recipes in the book is a dish prepared especially for new mothers, “Sixth Day Mixed Vegetables” or Chaati nu shaak, in Gujarati. Roughly translated it is “vegetables for the sixth” and refers to the sixth day after a baby is born. According to Hindu belief, six days after birth God comes to bless the child and write his/her future. This is typically the time a baby is named. In the old days, a mother’s diet was somewhat simple and limited until this day. On the sixth day, the mother was encouraged to try a variety of vegetables to make sure she could easily digest and enjoy them all. A combination of religious belief and folk wisdom determined that this dish is ideal nourishment at that time. It can be made from virtually any combination of vegetables, but it is best to include a few leafy greens (like fenugreek leaves or dill) as well as beans and root vegetables.

I was lucky to have my mom stay with me after my daughter, and more recently my son, were born. She made these vegetables for me on the sixth day each time, but I can assure you that the recipe is delicious any day!

Serves (appropriately enough) 6

3 to 4 tablespoons oil
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon ajwain seeds
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1.5 teaspoons salt



Use 1/4 to 1/2 cup of all the vegetables you desire to make a total of about 2 pounds. Here are some suggestions:


potatoes, peeled and cubed eggplant
chopped okra, trimmed and chopped
ghilora (tindora), trimmed and chopped
bitter melon, peeled and chopped
bottle gourd, chopped
cauliflower florets
cabbage, shredded
carrots, chopped
corn kernels
green peas
green beans, chopped
pigeon peas
fenugreek leaves, chopped
dill, chopped
spinach, chopped

1. Heat oil in a large skillet over medium-low heat. Add cumin seeds, fenugreek seeds, and ajwain seeds. Sauté for 2 to 3 minutes until seeds are browned. Add onion and bell pepper and continue to sauté for 2 to 3 minutes. Add cayenne, turmeric, cumin, coriander and salt. Stir well and sauté for 30 seconds to release flavors of spices.

2. Add all the vegetables, EXCEPT any leafy greens. Reduce heat to low and stir and cook for 5 to 10 minutes. Add any greens and cook until tender, about 10 more minutes. Makes 6 servings.

Questions about this recipe or Gujarati cuisine for Priti? Post them here and we'll ask Priti to respond!

Moujadara (Lentils and Rice with Crispy Onions)

Our recipe for this week comes from another one of our more recent releases, The Lebanese Cookbook by Hussien Dekmak, owner and head chef of Le Mignon in London. Says Dekmak:

This is always a favorite at my restaurant, Le Mignon. You can use either brown or green lentils, but I find that brown lentils give a much better result.

moujadara

Serves 4

generous 1 cup brown or green dried lentils, rinsed
1/4 cup olive oil
1/2 small onion, finely chopped
1/2 cup basmati rice
salt and black pepper
1 teaspoon ground cumin

for the crispy onions
vegetable oil
4 tablespoons sliced onion




Place the lentils in a deep saucepan, cover with water and bring to a boil. Boil for 20 minutes, then drain and set aside.

Heat the olive oil in a lidded saucepan, add the chopped onion and fry until browned. Add the rice, cooked lentils, salt, pepper and cumin and just enough water to cover. Cover and bring to a boil, then reduce the heat and stir occasionally until the rice is cooked, 15 minutes. Place in a serving dish.

For the crispy onions, pour vegetable oil into a deep skillet to the depth of about 2 inches. Heat well and deep-fry the sliced onion until brown and crispy. Remove from the skillet and arrange on top of the lentil and rice mixture. Serve hot.

Photography by Martin Brigdale.