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Variety on a platter

Treat your palate to some spicy, sweet and sour dishes



COOK UP A TREAT Serve spicy stew, patties and more... PHOTO:

If you want to add spice to your food, here is an interesting assortment of recipes which are not too difficult to make.

Akoori

Ingredients:

Egg - 6
Onion - 2
Potato - 1
Tomato - 1
Green chillies, slit - 4
Coriander, chopped - 2 tbsp
Cream - 2 tbsp
Ghee - 3 dessertspoons
Salt - to taste

Method: Chop onion and potato finely and fry in ghee till soft. Remove excess ghee. Add chopped tomato, green chillies and coriander and cook over a slow fire till the mixture becomes soft. Beat eggs, cream and salt together and pour a steady trickle into the vegetables, stirring all the while. Remove as soon as the mixture begins to thicken. Do not allow it to congeal. It should be soft. Serve immediately with hot rotis.

Laganshala (Spicy vegetable stew)

This spicy, sweet and sour vegetable stew is called `Laganshala' as it is often included in wedding lunches and dinners.

Ingredients

Sweet potato - half kg
Potato - quarter kg
Carrot - quarter kg
Cherry tomato - 6
Onion, finely sliced - quarter kg
Garlic, ground to paste - 8 cloves
Dry red chillies, ground to paste - 3
Cumin seeds, ground to paste - one and a half tsp
Water - one and a half cups
Salt - 2 tsp
Vinegar - 1 tbsp
Worcestershire sauce - 1 tbsp
Vegetable oil - 400 ml

Method: Peel the potatoes. Scrape and clean carrots. Cut potatoes and carrots into tiny cubes. Pour oil in a deep frying pan and heat. Fry vegetables separately and keep aside. Fry the onions in four tablespoons of oil or ghee till golden brown. Drain excess oil. Add masala paste to onion and cool for five minutes by adding one-tablespoon of water, if it sticks to the bottom of the pan.

Mix all the fried vegetables well, add salt, water and cook, covered on slow fire for 15 minutes.

Add cherry tomatoes and continue cooking till tomatoes are soft and the stew is almost dry. Add vinegar, Worcestershire sauce and sugar and cook for another 10 minutes.

Serve as a separate vegetable dish or as an accompaniment to cutlets, chops or patties.

Khaman pattice (Potato balls stuffed with freshly grated coconut)

Ingredients

Potato, boiled mashed - 1 kg

Coconut, grated - 1 no.
Ginger, grated - 1 tbsp
Chopped green chillies - 1 tbsp
Black peppercorns - 1 teaspoon
Fresh coriander, chopped - 2 tbsp
Seedless raisins, washed - quarter cup
Charoli, washed - quarter cup
Lime juice - 2 tbsp
Sugar - 2 tbsp
Eggs - 6 nos.
Bread crumbs - 50 gm
Oil - 100 ml
Salt - to taste

Method: Mash the potatoes with a little salt, make into a round ball and set aside. Grind the ginger, green chillies and black pepper and place in a bowl. Add the grated coconut, coriander, raisins, charoli and the limejuice and sugar. Mix well. Add salt to taste. Divide the mashed potato into even sized balls. Oil your palms and flatten the potato in your palm. Fill it with the khaman mixture and shape it into patties. Roll the patties into the breadcrumbs. When the oil is hot, dip the patties into the beaten eggs and fry in small batches of four to five, till golden brown.

Vengna nu bharata (Brinjals Cooked With Yoghurt)

Ingredients

Large black brinjals - 2 nos.

Curd - 1 cup
Green chillies - 6 nos.
Black peppercorns - 6 nos.
Garlic - 1 clove
Cumin seeds - 1 tbsp
White poppy seeds - 1 tbsp
Cashew nuts - half cup
Sugar - 1 tbsp
Spring onions - 1 bunch
Green coriander leaves, chopped -1 cup
Curry leaves - 1 sprig
Oil - 1 cup

Salt

Method: Grease the brinjals with oil and poke a skewer through them. Bake the whole brinjals over sigri or gas range taking care not to burn the outer skin. When the inside becomes soft, remove the skin and make a pulp of the white flesh. Chop the spring onions and fry them in half a cup of oil with the curry leaves. When the onions become soft and pink add finely ground masala and cook over a slow flame for 5 minutes. Toss in the brinjal pulp and cook well till the oil starts separating from the vegetable. Remove from fire. Whip the curd along with the sugar and add it to the cooked vegetables. Adjust the seasoning and serve hot garnished with chopped coriander.

O. P. KHANTWAL

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