Main course – Sublime Palate

Beetroot Koshimbir(-ish)

I wasn’t really in the mood to cook anything elaborate today .. well that’s me many days! I used to beat myself over it in the past. But over the years, I’ve come to realize that it can be a blessing in disguise. It makes me more efficient and creative in the process.

I checked my fridge and these beets were lying neglected in a corner. They demanded my attention and I was happy to give it to them, but … umm.. just not indulge them too much 😉

So that’s the birth story of this marvelous recipe 😉

Inspired by the Carrot Koshimbir, I learnt a couple of years ago from @indianfoodrocks, here’s what I did. Now this probably isn’t authentic and it wasn’t my attempt to make one either. But this is what I made and this is exactly what I’d like to share with you. I hope you enjoy it as much as my family and I did.

Serves 3-4 (as a side)

Ingredients:

Beetroot : 2, large. Washed, Peeled and grated using the big holes of your box grater.
Lime: juice of 1 (adjust according to taste)
Salt: to taste
Ground black pepper: a pinch or two

For the tempering:

Coconut oil: 1 tbsp (you can replace it with any neutral oil if you like)
Mustard seeds: 1 tsp
Split,Skinless urad dal: 1 tbsp
Green chillies: 2 (My kids were eating it, so i kept the green chillies whole. You can chop it up if you like it spicy)
Dry red chillies: 2, torn in half
Curry leaves: 10
White sesame seeds: 1 tbsp
Sliced almonds: 2 tbsp (can be replaced with peanuts)
Salt (a pinch)

Method:

In a microwaveable bowl/plate, add the grated beetroot and 3 tbsp of water. Cover it with a microwavable lid, leaving a little space for the steam to escape. Microwave for 2 mins. Stir. Then additional 1 min. I want them very slightly cooked, while still retaining their crunch.
Remove from the microwave and squeeze the juice of 1 lime. Add some salt to taste and ground black pepper. Mix well. And let it sit for 20 mins. Transfer it to the serving plate.
Make sure you have all the ingredients next to you before you start the tadka process. You’ll have to work very quickly now.
After 20 mins, heat coconut oil in a tadka pan. You’ll have to work very quickly now as these ingredients burn fast. Add the mustard seeds. Once it starts to splutter, reduce heat and add the cumin seeds, urad dal, sliced almonds and dry red chillies.
Stir for a couple of seconds and add the green chillies, curry leaves and the sesame seeds. Keep stirring. A few seconds more and you’ll notice the almonds start to get darker in color. Turn off the gas at this stage. Sprinkle a pinch of salt in the tadka now, mix everything and add it over the grated and microwaved beetroot. That’s all it takes and you have an amazing Beetroot Koshimbir / salad / side ready in no time!

Our favourite Chicken Curry made easy in the Instant Pot!

Today we are getting personal. Like, sharing our treasured family staple chicken curry recipe, personal! I mean, if this is not personal, I don’t know what is? 😉

All you need to do is use your imagination and visualize that I have invited you to my home and you’ve come for a meal and you relished the most nurturing, delicious loving chicken curry that you will ever have (apart from the one your mom cooks, ofcourse!) Except, you are the one doing all the hard work you know – the cooking and cleaning up afterwards! haha

Oops! you just got a tiny glimpse of my evil side 🙂

Whether you intend to pack this for travel (think, summer vacations and Indian railways, if you have grown up in India) or you plan serve it to guests, this chicken curry is such a crowd pleaser! Now I cannot mention Indian railways and not get a little nostalgic here.

Carefully packed Masala Chicken (the dry-ish version of this recipe) with some lacchha parathas, sliced onions and fresh green chilli peppers on the side. Let’s just pause at this thought and cling to it for a few moments, shall we?

As a child, I would look longingly at other passengers having their meals in stainless steel trays served on-board the Indian Railways and wonder why life was so unfair and why I couldn’t eat that stuff!

Years later, I tried one of those meals. (I had to try it at least once!) and all I can say is that I am glad my parents didn’t let me eat it 😉

As a side note, I have added this to the list of good parenting skills you realize about your own parents only after you become a parent yourself:).

Our Family’s Favourite Chicken Curry recipe

This chicken curry can be made two ways. The recipe stays exactly the same, the only difference being, how much curry you want. If you want curry, like how I did this time, follow my recipe. If you want to have a dry version, you’ll have to cook everything in a heavy bottom pan and add water sparingly. Just enough to not let it stick to the bottom. You’ll let the chicken cook completely this way.

A fair warning: Now I know some of us do not like the idea of bones in chicken but, I would level set your expectations. The bones add to the flavour and you will just not get the same taste without bones. If you do, however, decide to make it boneless, I would recommend using chicken stock in place of water. Also, you will need to reduce the cooking time substantially (like 3-4 minutes).

Also, if you skimp on the chilli powder or not use it at all, please note that the colour will be yellow (from the turmeric) and not red at all (like in my picture). It is pretty obvious because there are no tomatoes or anything that can add a red colour to this dish other than the chilli powder.

Making this simple by dividing into 3 steps:

Step 1. Marination
Step 2: Prepare Masala & Cook the Chicken Curry
Step 3: Resting

Step 1: Marination

Ingredients for Marination:

Chicken drumstick and thigh with bones, skin removed – 1 kg; medium sized pieces, washed and patted dry. If using frozen pieces, you should thaw the chicken overnight in the fridge or in the microwave
Turmeric powder: 1 tsp
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Ground Coriander: 1 tsp
Ground Cumin: 2 tsp
Kashmiri Chili powder (Or Cayenne Pepper: 1 tsp or as per your spice tolerance
Thick Yoghurt (or Greek yoghurt) : 1/4 cup
Salt : to taste
Mustard oil 1 tbsp

Mix all of the ingredients in a large mixing bowl., Marinate overnight in the refrigerator or for 3-4 hours at the minimum.

Step 2: Preparing the curry:

Ingredients for the curry:

Mustard Oil: 1 ½ Tbsp
Black Cardamom: 1
Cloves: 5
Bay leaves: 2
Cinnamon stick: 1 inch stick
Green Cardamom: 3 pcs, lightly pounded
Onion: thinly sliced, 2 cups, loosely packed (About 2 medium sized)
Salt: to taste
Sugar
Onion: thinly sliced, 2 cups, loosely packed (About 2 medium sized)
Salt: to taste
Sugar: 1 tsp (optional)
Medium sized potatoes – 3, cut into halves
Garlic paste: 1 tbsp
Ginger paste: 1 tbsp
Deghi Chilli Powder: ½ tsp (add kashmiri chilli powder if you do not like the heat but still want the colour)
Indian or Thai Green chilli peppers : 3-4
Cilantro (Coriander leaves): a handful, to garnish

Method:

Turn on the Instant pot [IP] to sauté mode. Once “Hot”, add 1 1/2 tbsp mustard oil
Next, add the black cardamom, cloves, Bay leaves, cinnnamon stick, lightly pounded green cardamoms. Stir for a few seconds.
Add the thinly sliced onions, a tsp of salt and a tsp of sugar. Fry until it turns golden brown. If it starts sticking to the base, use water to splash and ensure nothing sticks to the bottom of the pot, scraping with the spatula (Takes about 8-10 mins)
In the IP, Add 1 tbsp garlic paste + 1 tbsp ginger paste. Mix until raw smell goes away (about 2 mins)
Add 1/2 tsp Deghi Chili powder (to bring a little heat and colour. You could skip this if you do not want the heat)
Add the marinated chicken and continue cooking for another 8-10 mins on high heat sauté setting, uncovered, stirring occasionally. Make sure nothing sticks at the bottom and always. I always have a glass of water to the rescue. Sprinkle just a little bit of water to prevent it from burning. If the heat seems too high, adjust the heat to medium.
Add the potatoes. Continue to cook for another 2 mins
Next add 1 ½ cups of water (more or less as you prefer)
Cancel saute mode. Turn on manual mode for 8 mins and NPR (Natural Pressure Release).

Step 3: Resting

When the curry is done, Add a few whole green chillies and simply let it sit for an hour before serving.
Just before serving, garnish with freshly chopped cilantro.
Enjoy with rice or Nan as you please.

Hope you enjoy it as much as we do!:)

Spicy Pointed Gourd and Potatoes Curry adapted from the big fat Indian feasts (Bhoj waala Aaloo Parval)

The inspiration for this recipe comes from the big fat Indian feasts that happen in the Eastern state of India, Bihar.

For most special occasions in our family home in Bihar, we outsource the cooking to a local caterer who has an army of cooks working for him. They come prepared, set up their temporary cooking stations in our big open backyard, slowly the gigantic pots and pans start coming out followed by jute sacks filled with fresh produce like onions, potatoes, pointed gourd (Parval) and other ingredients for the big feast.

If you are as crazy about food as I am, you’ll quickly realize that it is such a treat to watch! These seasoned cooks operate with ease, often engaging in a friendly banter, the topics covered range anything from the current price of locally sourced onions to the fate of the country post elections and sometimes world peace!

Their efficiency and skill is beyond doubt, exceptional! The one thing that I am always in awe of is how they estimate spices & salt when handling such large quantities of ingredients. There is no madness like you would normally witness in a commercial kitchen, even though the menu is usually quite extensive. The preparation and cooking is flawless and the food just seems to magically come together, on time! Of course, what we don’t see are the years of practice, planning and time management skills that have gone in to what seems like an effortless pursuit.

I took inspiration from the pointed gourd curry which I have had on many such occasions. The use of Kashmiri and Deghi chilli powder (easily available on amazon or your Indian stores) imparts a nice red colour as well as heat to the curry. I like to add a little yogurt in this curry which helps balance the heat from the chilli. The addition of yogurt to this dish may not be traditionally done, but I like the hint of tang and creaminess that it lends to the curry. Also please note that, traditionally, the potatoes and pointed gourds are deep fried. I am always on the look out for adapting traditional recipes to a more balanced form so that I can maintain their nutritional value, taste and ease of cooking. That totally does not mean that I never deep fry stuff or you shouldn’t either. Everything in Moderation – that’s my food mantra!

Recipe for Pointed Gourd and Potatoes Curry (Aaloo Parval sabzi)

Serves: 6-8
Time taken: 1 hour and 5 mins
Preparation time: 20 mins
Cooking time: 45 mins

Ingredients and Preparation:

Potatoes – 2 medium sized Golden potatoes (Bought from Asian store). Boiled firm, Cooled, Peeled and cut in large cubes (Keep cubes are similar in size to the pointed gourd).

Pointed Gourd (Parval / Potol) – 16-20 small pcs of tender, fresh pointed gourd. I do not discard the seeds if the pointed gourd is tender. Trim the ends, scrape it unevenly with a pairing knife and cut into halves.If the pointed gourd you get is bigger in size, cut them into 4. This will also reduce your cooking time in the final step.

Mustard Oil – 2 Tbsp (You can always use your regular cooking oil if you don’t have mustard oil)

Bay leaf – 1-2

Onions – 1 medium sized (I used Red onions from the Asian store, you can use yellow onions as well). Makes ¾ cup of this onion paste.

Salt – to taste

Sugar – 1 tsp

Turmeric powder – 1 tsp

Garlic – 5 cloves

Ginger – 1” thick pc

Thai or Indian green chilli – 1

Make a paste of ginger, garlic and Chilli (reduce the garlic if you do not like too much garlic in your food)

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Kashmiri chilli powder – 1/2 tsp

Deghi Chilli powder – 1/2 tsp (skip the Deghi Chilli powder if you want to reduce the heat)

Tomato – 1 ½ roma tomatoes. I didn’t have those so I used 3 relatively big size cherry tomatoes (as in photo). Make it into a puree without adding water. It should yield around ½ cup of paste.

Yoghurt (thick): 1 Tbsp (skip for vegan version)

Garam Masala Powder – ½ tsp

Method:

STEP 1: The base of the curry: the Masala

Heat a heavy bottom pan (wok/kadhai). Once hot, add 1 tbsp of mustard oil. Let the oil reach smoking point, then reduce heat and begin cooking.
Add the bay leaf. Stir for a few seconds
Next goes the onion paste, a pinch of salt, sugar and turmeric. Cook this mixture on medium-low heat.
Once the onions start to lose its moisture it will become brownish. Continue to fry until it looks dry and comes together.
Next, add the ginger+garlic+chilli paste. Fry on medium-low heat until all the raw smell of the masalas are gone and the masala looks dry-ish. Add more oil, if you need to. Or sprinkle a little water to prevent burning.
Once the masala is ready, add the cumin powder, coriander powder and the Kashmiri as well as Deghi chilli powders (if using). Mix for another 2 mins
Now add the tomato paste. Stir to combine and fry until oil separates and the raw smell of the tomatoes is gone!
Reduce heat to the lowest setting. Add a Tbsp of water. Mix to cool off the pan, then add the yogurt. Give this a good mix until it is well combined. Cooling off the masala and the pan is important and will make sure your yogurt doesn’t curdle. Once the yogurt is well combined, you can turn the heat to medium and keep stirring until the oil separates from the masala

STEP 2: Preparing the vegetables, can be done along with STEP 1

Meanwhile, since our masala (above) will take a good 15+ mins to come together, I make use of that time by preparing my vegetables.
Heat another heavy bottom pan to lightly sear the vegetables.
On medium heat, add 1/2 tbsp of oil, a pinch each of turmeric and salt. Stir it around occasionally until you start seeing a nice browning effect on parts of the skin. This should take a 4-5 mins. In a traditional feast, this is deep fried
Once the pointed gourd is done, take them off the pan and keep aside. Repeat the process above with the cubed boiled potatoes but since our potatoes are already boiled, it should be done very quickly. Keep aside.

STEP 3: Combining it all

On medium heat, add the prepared Pointed Gourd (from Step 1) to the prepared Masala in Step 1. Let this cook for a good 7-8 mins.
Now add the Potatoes (from Step 2) and stir for another minute.
Add 2 cups of hot water. Let it come to boil, then cover on low-medium heat for about 15-20 mins. Stir every 5 mins and cook this curry until the pointed gourd is cooked through. It should be soft and not crunchy. The curry can be of medium thickness but also note that if you keep it in the fridge, the curry thicken as it rests.
When the curry has reached it’s desired consistency, finish it with a generous pinch of Garam Masala Powder and Ghee. Stir to combine. Remove from heat.

Notes:

An optional finishing touch is to add a final tadka of dry red chillies and some more chilli powder in ghee. I do that sometimes to finish the dish and for some added colour and heat.Relish this spicy curry as a main course for a weekend meal or a weeknight meal with Roti / Rice along with your favourite Dal (lentils).
For best results, prepare this curry ahead and let it sit for a couple of hours before serving.
This keeps well in the fridge and in fact it tastes even better the next day!
In Bihar, we relish the left over curry the next day, as a side with Chooda (Flattened rice flakes), Dahi (Yogurt), a tiny pinch of salt and green chilli on the side. This is a very popular breakfast in Bihar!

A timeless ritual: Ghugni

During my childhood years, there were many practices that were religiously followed at home. As we grew up, moved places, these rituals kept evolving and eventually there were a few such rituals which stood the test of time. One such ritual was that of an evening snack called Ghugni. It is a ritual which is still in place and practiced at least once a week in my parents home.

You may find it strange that I call this Ghugni and the picture shows dried black chickpeas. This is Ghugni as it is known in Bihar. It is different from the Ghugni I have posted previously. The previous one is made using dried peas with tamarind as the souring agent. This one is made using dried Black Chickpeas or Sookha Kaala Chana, simply known as kaala chana. Besides using different key ingredients, the two ghugnis are meant for the same purpose: snack / street food. However, they differ in their taste, texture as well as method of preparation.

Ma prepares for this Ghugni the night before. She soaks a generous amount of the Kaala Chana in water. The next morning she pressure cooks these soaked dried chickpeas with some salt. These cooked chickpeas are then ready to be cooked in some spices to make it into what is known in Bihar as “Ghugni”. This version of ghugni is usually had with some “chooda ka bhuja” or roasted/fried and spiced flattened rice (poha / chooda / chidva).

The good news is that Kala Chana has a number of health benefits. They are high in dietary fibre. They serve as a good source of proteins for vegetarians. Therefore, this is one of those snacks where you can eat as much, almost guilt free.

I find the Ghugni self sufficient as a snack. It definitely tastes much better the following day as the spices get sufficient time to infuse their flavours with the cooked chickpeas. It becomes a little dry with time so before serving, you will need to add some warm water and adjust the seasoning in order to suit your taste.

Bihari Ghugni Recipe: To print the recipe, click here.

Serves: 3-4
Preparation time: 8 hours soaking + 15 mins preparation [Mis en Place]
Cooking time: Up to 1.5 hours including boiling the chickpeas.
A healthy vegetarian snack though it does require a little bit of advance planning.

Ingredients:

Black dried Chickpeas [Sookha Kaala Chana]: 1 cup
Ginger: 1 medium slice for boiling and 1 tbsp finely chopped for the masala
Garlic: 1 tbsp, finely chopped
Onion: 1 cup finely chopped
Oil: 1 ½ tbsp. [I used Mustard oil as that is used traditionally and I like it’s pungent smell and taste. You can use your regular cooking oil if you prefer]
Cumin seeds: 1/2 tsp
Cinnamon stick: 1 inch,
Bay leaf (dried): 1, medium sized
Dried red chilli: 1-2 (as per your tolerance).
Red onion: 1 cup, finely chopped
Dry Mango powder (Aamchoor): 2 ½ tsp

Ingredients for the spice paste:

Turmeric powder: 1/8 tsp or a generous pinch
Chilli powder: ½ tsp
Coriander powder: 1 tbsp
Cumin powder: 1 ½ tsp
Water: 2 tbsp

Ingredients for garnishing:

Onions: 1, finely chopped
Green chillies: 4-5, finely chopped
Lime: 1-2, cut anyway to squeeze the juice on the cooked ghugni.

How I did it:

Wash and soak the Sookha Kaala Chana overnight or for about 8 hours in water.
Wash it again. In a pressure cooker, add the Kaala chana, sufficient water making to cover the chickpeas as well as extra to make sure there is enough room for the chickpeas to expand in volume, a pinch of salt & a slice of ginger. Start the pressure cooker on high heat. After the steam builds up [first whistle], lower the heat to cook for another 15 mins. If using an open pot, make sure the chickpeas are cooked through – You should be able to crush them if you press them between two fingers. They should retain their shape and not be mushy at all. Allow the steam to release on it’s own. Discard the slice of ginger. Strain the mix, reserving the liquid for cooking.
In a deep bottomed pot or a wok / Kadhai, heat 1 tbsp mustard oil. Bring it to a smoking point, and then let it cool down. If using regular oil, simply heat the oil and move on to the next additions. Add cumin seeds, dry red chilli, cinnamon stick and bay leaf. Let the aroma release in the oil. Reduce heat if necessary, making sure the spices do not burn.
Next, add the finely chopped ginger and garlic. Fry for about 2 mins on low heat.
Add the finely chopped onions and a pinch of salt to season the masala. Fry on low-medium heat stirring continuously for about 7-8 mins until almost done. This is also called bhuno, a term used in Indian cooking which means to cook the spices slowly to ensure the maximum flavours are released and the raw smell from the spices and ingredients no longer exists. Doing this step right is essential to maximise the flavour of any dish.
While the onions are frying, mix together all the ingredients listed under ‘Spice Mix’ and add next.
Continue to cook the masala for another 2-3 mins until there is no raw smell of any masala.
Next add dry mango powder (aamchoor) & the drained and boiled Kaala Chana
Increase heat to high and continue to stir making sure the masala sticks to the kaala chana.
Keep adding 2-3 ladles of the reserved boiling liquid and continue cooking on low-medium heat until the liquid is absorbed by the Chana. The liquid additions should be enough to make sure the Chana has some extra liquid. The idea is to slowly infuse all the flavour from the liquid into the Chana while cooking the spices.
Repeat this process until all or most of the liquid is used up. Remember that the cooking liquid already contains salt. Taste often to adjust the salt if needed.
If serving later, heat up the chana, adding a little water to make it moist. We don’t want this to be too dry. If adding water, adjust the level of salt.
Serve in bowls or a plate, garnished with chopped onions, green chillies and lime. Traditionally, this is served with chooda ka bhooja or lightly spiced and roasted beaten rice. I find this tastes great on it’s own too.

Notes:

Chop the ingredients for garnishing just before serving. The freshness of the onions, green chilli and lime will elevate your snack to another level.
I spend a lot of time cooking this ghugni slowly. It helps to infuse flavours to these chickpeas and I find it totally worth the time and effort.

A Bengali Brunch: Koraishootir kochuri [Pooris stuffed with a spicy peas masala]

R and I had been dating for many years before we got married. Our conversations used to revolve around our families, our lives together, our cultural differences, amongst many other things which young dating couples from different cultural backgrounds talk about.

R’s family is from West Bengal, a state in the Eastern part of India that is often known for its politics, literary history, culture, a daily diet that MUST include fish, and people who are extremely fond of sweets! My family, on the other hand, comes from the neighbouring state of Bihar, a state that is often the subject of conversation for its politics, lawlessness and poverty. The harsh reality is that we live in a world of stereotypes. The only silver lining is that we also live in a world where travel has become a lot easier and internet ensures there is enough information for people who seek out for it. This is definitely helping people to see beyond these stereotypes.

Before I got married, I was only worried about how I was going to deal with the sweet palate of the Bengali family and relatives because I definitely didn’t have one. It would be rude to refuse a sweet offered so lovingly and generously. Fortunately, it wasn’t really as difficult as I had made it out to be. Word spread about my love for fish and my lack of appetite for sweets. The rest is history. I have been fortunate to have some of the best food in many Bengali homes. No restaurant can match up to that taste, variety and depth of flavour that is created in these home kitchens.

My Mother-in-Law is one of the best cooks I know. I owe a lot of my understanding of Bengali food to her. There are also a couple of other relatives and friends who have wholeheartedly welcomed me in their kitchen and given me the opportunity to watch, ask questions and learn. That learning over the years has given me the confidence to cook a lot of traditional Bengali food at home.

Today, I am sharing my recipe of a traditional Bengali Brunch – ‘Koraishootir Kochuri’ or Pooris stuffed with a spicy peas masala. Do not confuse them with “Kachori” from North India. The two are quite different in texture, appearance and taste.

Koraishootir kochuri is a popular homemade breakfast especially in the winter months when peas are in season. I didn’t have to wait for winters as I used frozen peas which are fortunately available year round! 😉 Koraishootir Kochuri is almost always served with some Indian pickles (aachhaar / achaar) and a spicy semi-dry dish made with potatoes called aaloo dom in Bengali or aaloo dum in Hindi. I promise to share a recipe of aaloo dom / aaloo dum very soon!

The filling used here is a spicy mixture of peas dominantly flavoured by asafetida. Asafetida or hing, is a very strong and pungent spice. It is used quite extensively in a lot of Indian vegetarian dishes, especially for cooking where no onions or garlic are used. Most commonly available in a powder form, when fried for a few seconds in oil, it releases a very pleasant aroma and enhances the flavour of a dish immediately. A little goes a long way is apt for this spice. It is also an essential ingredient for flavoring many Indian pickles / achaar / aachaar.

Traditionally, Maida or refined flour is used to make this dish. I prefer to use wholewheat flour instead.

To print this recipe, click here.

Koraishootir Kochuri or Pooris with a spicy Peas Masala filling:

Yield: About 18-20 pcs
These are quite heavy as they are thicker than the usual pooris and they have filling inside.

Things I needed:

A Paraath or a huge plate which is common in most Indian homes. It is used to knead dough.
A deep bottomed kadhai or Indian style wok or a deep pot for deep frying.
A Chakla
A rolling pin

For more information on the essential utensils for an Indian kitchen, you should check out the blog written by my friend, Nisha. She blogs at Spusht and has done a brilliant job of making an inventory for any one new to Indian cooking. Check this and many other interesting recipes and ideas on her blog, Spusht.

Ingredients for the Dough:

Wholewheat flour: 2 cups [I used Aashirvaad Wholewheat aata]
Ghee: 1 tbsp
Carom seeds or Ajwain: ½ tsp
Warm water: ¾ cup
Salt: a pinch or to taste
Oil for deep frying

In a paraath or a big flat deep plate used in most Indian homes for kneading dough, add the flour, carom seeds (ajwain) and salt. Using your hands mix all the dry ingredients so that they are uniformly spread. Now add ghee (at room temperature) to the flour and rub it in between your palms. Repeatedly rub the flour and ghee mixture in this manner for 3-4 minutes to have the smell and flavour of ghee spread across the flour.

Next, make a well and add 1/3 cup water in the middle. Knead the dough mixing the flour with the water, adding water a little at a time. You may not need to use all the water but Add another 1/3 cup warm water and continue kneading. If the dough is sticky, just add a little flour and knead it again until smooth. We are looking for a dough which is not too firm but not very soft either – somewhere in between!

Ingredients for the Peas filling:

Frozen peas: 2 cups
Regular vegetable oil: 2 tsp
Cumin seeds: ½ tsp
Grated ginger: 1 tsp
Asafetida powder (hing): approx. 1/8 tsp
Roasted cumin powder: ½ tsp
Garam Masala: ½ tsp
Aamchoor (Dry Mango) powder: ½ tsp
Salt to taste

Boil the peas in just enough water to wet the peas with a pinch of salt until they are soft. (About 5 mins).

Using a food processor, make a coarse paste of the peas.

Heat 2 tsp of oil in a small kadhai / wok / skillet. Add cumin seeds, reduce heat and let it change colour without burning or turning black. Add grated ginger. You have to be careful to not let the cumin seeds burn otherwise it can add a bitter taste. Reduce heat or remove the pan from heat if needed. Add the asafetida and stir for a couple of seconds. Add the coarse peas paste, chilli powder and salt to taste.

Increase heat to medium, and continue to stir in order to reduce the moisture content of this mixture. When the mixture is almost dry (about 5 mins), add the roasted cumin powder, garam masala powder and aamchoor powder. Taste and adjust the taste to your liking. Continue frying for another 2 minutes and remove from heat.
Spread mixture on a plate to allow it to cool completely. This step is important to help you roll the pooris and make sure the filling doesn’t come out when rolling.

Assembling it all together:

Now divide the dough into about equal size pieces. You should be able to make around 18 – 20 pcs. These are rolled thicker than the usual pooris so each portion must be a little bigger than your usual Poori dough. To give you an idea, each pc weighed in between 20-25 gms.

Make a smooth ball with each pc of dough. Using your fingers and in a sort of pinching motion, press from the centre turning it around, creating a well to stuff the filling. Make sure you don’t spread it too thin as this needs to be rolled flat and the stuffing should not come out.

Stuff around 1 tbsp of the prepared filling as shown in the picture. Seal it well. Take out a tbsp of the oil in a small bowl. Put a few drops of oil on the surface of the rolling surface (Chakla) to ensure it doesn’t stick when rolling. We do not use flour to roll these as dry flour will burn very quickly [A tip I learned from my Mother-in-law].

Roll these into small but thick pooris about 10-12 cm in diameter, taking care not to let the filling come out. If the filling comes out, these will not fluff up as we want it to. This takes a little practice so don’t be disappointed if you miss a few. Keep trying:)

Test the oil by adding a tiny pinch of dough, it should sizzle immediately and float up in the oil. Remove the test piece or you’ll have a burnt piece of dough floating about.

Gently slide down the rolled koraishootir kochuri in to hot oil to deep fry them. With the back of the spatula, gently press these kochuris to help them fluff up. Once fluffed up, immediately turn them over so that both sides get cooked. Fry one piece at a time. You could roll a few and keep on standby while the oil is heating, but make sure you do not stack them. Instead, spread them on a plate separate from one another.

Keep adjusting the heat. If the oil becomes too hot, there are 2 things you can do:
– reduce the heat or remove from heat to gradually cool down the oil to bring to desired temperature.
– Add more oil. This will help to reduce the temperature of the oil.

Spicy Sweet-Potato bites!

One of my earliest memories of sweet potatoes (Shakarkand, Mishti Aaloo or Aluaa) is from my occasional winter visits to my grandmother’s home in Bihar. Sweet potatoes were found in abundance in the winter months. Bonfires made with wood were common in almost every corner / street. Given the lack of heating equipments then, these bonfires were the perfect social setting for some tea, conversations and food along with the much needed warmth for those extremely chilly winter evenings.

Sweet potatoes are common food at these casual, unpretentious gatherings. Someone will usually carve out some of the burning amber coloured wood and cover the sweet potatoes in them to let it slow roast. This can take up to an hour to cook. When cooked, the skin becomes very crisp. It is then peeled and dunked in milk with or without sugar and is absolutely delightful for sweet potato lovers. At other times, sweet potatoes are also cooked in the wood fired mud ovens (choolha) that is common in rural India. The other simpler way to cook them is by boiling them in water, peeling them and then seasoning it with some salt and Teesi as part of a regular meal.

If you haven’t grown up with this, you might find the idea strange. R, who spent a number of years in Delhi, finds his peace in roasting and spicing up these tuberous roots. It makes me realize how important it is to try different kinds of food in the early years of life. The food that we eat, especially as children creates memories, forms and shapes how we remember and associate life events and people as we grow up.

I must admit though that I never had a strong liking for sweet potatoes (primarily because of its sweetness) until I became a mother. I strongly believe children should be exposed to different kinds of food from an early age. It helps them to have an open mind about food as they grow up. In practice, I take it as an opportunity to nurture my own creativity in the kitchen and make some interesting meals for the family.

These bite sized cutlets make for a great appetiser to kick start any evening.

For this recipe, I boiled the sweet potatoes until cooked yet firm. I wanted to create a flavour combination that would tone down the sweetness of the sweet potatoes while incorporating savoury, tangy and heat in the right intensity. The first time I created these was when I was trying to make something new for little V’s snack box. I also wanted to make something that was bite size, just the right size so that he can use his fingers without making it too messy.

To print this recipe, click here.

Yield: About 40 mini / bite size sweet potato cutlets

Ingredients:

Sweet Potatoes: around 500 gms
Onion: 1 cup, finely chopped
Teesi: 3 Tbsp (See recipe of Teesi here)
Lime juice: 2 Tbsp (start with 1.5 tbsp and adjust to suit your taste)
Coarse Rice powder: 3 Tbsp (you can replace this with fine semolina instead)
Finely chopped coriander leaves: ½ cup
Finely grated ginger: 1 ½ Tbsp
Roasted cumin powder: 1 ½ Tbsp
Chilli powder: 1 tsp
Black pepper powder: 1tsp
Finely chopped green chillies: 4-5 (I used Thai green chillies)
Rock salt: ¼ tsp
Salt: to taste
Ghee to pan fry the mini cutlets (replace with your regular cooking oil if you prefer): You will need to spread a tsp (or less) of ghee in the skillet. As you cook the mini cutlets, you can use an oil brush or the back of a spoon to touch the surface of the cutlets with ghee/oil. When pan frying the next batch, use a little less ghee, just enough to have some oil lining the skillet.

How I did it:

Wash sweet potatoes thoroughly. Slice each sweet potato (skin on) into 2 or 3 big chunks. I used a pressure cooker to boil until steam forms (one whistle). Remove from heat and let it cool down until all the steam is released.
Meanwhile, prepare the other ingredients.
Shock the boiled sweet potatoes in ice cold water. Peel the skin. Grate these into a large enough bowl.
Add all the remaining ingredients listed above.
Using your fingers, mix all the ingredients together making sure the spices (masalas) are uniformly mixed. It doesn’t matter if the sweet potato loses the grated texture. Sweet potatoes have been cooked but are still firm and will retain their texture when we shape them into mini-cutlets. The important thing is to mix this well to ensure every cutlet has the flavours uniformly spread across. Taste and adjust the salt, spice and tangy taste according to your liking. The best way to do this is to pan fry one mini-cutlet first and taste it. I believe the taste alters with the cooking process therefore this step is highly recommended.
Shape the mixture into bite size cutlets – about an inch to 1.5 inches in diameter.
In a skillet, heat about a tsp of ghee (Just enough ghee to wet the skillet) Place the mini-cutlets in the skillet, and cook on low heat until crispy on the outside. As I do not use much ghee in the skillet initially, I like to brush the cutlets with a little ghee on the outside during the cooking process. This helps to give a nice golden color.
Serve with coriander chutney or a coriander-mint chutney (click here for recipe) or chilli sauce.

Notes:

The green chillies are an absolute must in this, if serving for adults. Adjust to your tolerance. I skipped it when I made it for V.
I added Teesi which made it healthier obviously. If you do not want to make Teesi, you can replace it with a tsp of roasted coriander powder and 1/8 tsp of chilli powder instead. The flavour will be different but good, nevertheless.
I used Vietnamese sweet potatoes to make this, as it is readily available here. The Vietnamese sweet potatoes have less moisture than many other varieties. I found it easy to shape and pan fry.

The simple things in life: Mung Dal [no onion-no garlic]

When life begins to feel complicated, I take a moment to reflect on the meaning of happiness and what it is for me. Is it really a bigger house, more money, an expensive bag or things like that? Yes, I would be lying if I said these things didn’t make me feel good at all. It does, but for that moment and may be a few days more. The only problem is if I continue to seek happiness in such things, my definition of happiness will keep getting complex.. and there’s really no end to it. There is always a want for more… and more. Nothing wrong with it but I find it important to take a moment, think back and put things in perspective.

It’s always the simple things in life that gives me true happiness. I am sure it’s the same for you too. In my quest for happiness, I listed a few things (not in any particular order) that make me truly happy:
A hug from my 4 year old child
Being a Mom
A good cup of ginger tea (chai) early in the morning
An unknown, probably insignificant, little flower my child picked up from the roadside. Just for me.
A conversation with my closest friends
A breath of fresh air
Soaking the sun rays
Companionship
Recalling childhood memories
A simple home made meal: Dal-Chawal

Dal-Chawal or Lentils-Rice. A combination which is a staple in India. It may be in different variations depending on which part of India or which home it has been cooked, but essentially it is lentils or Dal and Rice.

Every time I travel, I immerse myself in the food and culture of that place. It’s an unspoken rule that we never order Indian food when traveling [outside of India]. However, when I come back home, the first meal cooked, without fail, is a very simple Dal-Chawal.

I wouldn’t even want to call this a recipe considering this is such a staple in Indian households. I still choose to write the method down as every home has their unique way of cooking lentils. Dal is cooked in a lot of Indian homes, almost every day. And that is also the reason, why one gets bored of eating it ever so often. In order to bring variety to Dal, I like to rotate the kind of lentils I cook. My pantry is stocked with some 7 different types of lentils/beans. I don’t cook Dal all 7 days a week but it definitely finds it’s way to our dining table at least 3 to 4 times a week in various forms.

This preparation is quite simple – No onions, No garlic. A simple Dal flavoured with cumin seeds, asafetida and tomatoes. The cumin seeds, asafetida and tomato are the main players in this act. Asafetida gives it a pungent taste and tomatoes add a mild sour flavour to the Dal. It’s a little tough to tell which one is more dominating – the asafetida or the tomatoes, but together, they rule the otherwise modest Mung beans.

The process of making this Dal is two fold. Part one involves roasting the Mung beans and then softening the beans while infusing it with some fresh ginger. Part two is the tadka or tempering that will add the flavours to the Mung. The tempering is done in ghee or clarified butter with cumin seeds, asafetida, finely chopped (or grated) tomatoes and some Kashmiri chilli powder for a mild spicy touch.

I am also sending this recipe to Aparna of My Diverse Kitchen for the 61st edition of MLLA. My Legume Love Affair (MLLA) was started by Susan of the Well-Seasoned Cook and is now being carried forward by Lisa of Lisa’s Kitchen.

Mung Dal with Asafetida and Tomatoes (no onion-no garlic)
Serves: 3-4
Time: 30 mins

Ingredients:
Yellow Mung beans / dal / lentils: ¾ cup
Asafetida (hing): ½ tsp
Cumin seeds: 1 tsp
Tomatoes: 2 medium sized (about 1 + ¼ cup of finely chopped)
Kashmiri Chilli powder: ½ tsp
Ginger (grated): 1 tsp
Turmeric: 1/8 tsp or roughly a big pinch
Salt: to taste
Water: 2 cups
Ghee: 1 tbsp

Method:

Dry roast the Mung beans. I do this in a pressure cooker to avoid getting too many utensils dirty. Keep stirring the beans constantly to ensure they are evenly roasted. I did this on medium heat for about 5-6 mins. When roasted, take it off the heat. Rinse with water 2-3 times.
In a pressure cooker, add the rinsed Mung beans, 2 cups of water, a pinch of turmeric, ginger and salt. Cook the beans until soft while still retaining their texture. If you are using a pressure cooker, let the steam build up on high flame. Then lower the flame and let it cook for another 5 minutes until done.
While the Mung beans are getting cooked, heat ghee in a pan. Add cumin seeds. When they are done, add the asafetida and chilli powder. Let it cook for a few seconds. Then add the chopped tomatoes and a pinch of salt. With the heat on high, cook the tomatoes constantly stirring it to ensure they are not burnt and until the raw smell no longer exists.
When the tomatoes are cooked, reduce the flame. Add the Mung beans. Add water to a consistency you want and adjust the salt as per your taste. If you want to add chillies, add 2-3 slit chillies (a combination of green and red adds a nice colour.. You can add just green too and skip the drama). Let it come to a boil on high heat and then simmer for 3 minutes.
Garnish with coriander leaves and serve hot with rice and any vegetables of your choice.

Roasted Chicken with Rosemary

‘I don’t know what to cook tonight’ – a dilemma many of us face on a day-to-day basis. Every time, ok almost every time, you think of making dinner, you probably end up saying that to yourself. I do! A close friend has just initiated a group on Facebook by precisely that name – ‘I don’t know what to cook tonight’. She is a great cook herself and there are already some interesting recipes being shared there. Do hop on over there and join us:)

The first post in that group also happens to be a Rosemary Chicken. To see her recipe, check out the group. I promised to share to share my version as well, so here we go.

One warm, humid night in October last year, I made this absolutely juicy and flavourful chicken dish for the nth time. I took photos of the process, almost making the recipe dummy-proof. In case you are thinking how brilliant my memory is, just hold on to that thought. The reality is – it isn’t! The place where I live, is warm and humid practically most of the year 😉

So let’s rewind back to October 2012, I took out my [then brand new and now almost hammered phone], and clicked pictures of the making of this dish. Honestly, there are times when I really couldn’t be bothered with how the photograph turns out. And there are these other times, where I can go to any extent to get the photograph I want.

This Chicken is great for a weeknight meal, though you’ll need to do the marination before hand. 2 hours would be great but 1 hour will give you good results too. There’s no long list of spices for the marination. And other than the rosemary and the chicken, it’s ingredients which you’d most likely have in your pantry. The marination is an important step to give this dish that depth of flavour. The process of searing and then roasting at the right temperature is important to make the chicken juicy and packed with flavour.

For the printed recipe, click here.

Here’s how I did it :

Serves: 2-3
Marination time: 1-2 hours
Cooking time: 5 minutes for Searing + 20 minutes for roasting

Ingredients:

Chicken thigh (Boneless) : 230 gm each x 2 pcs (approx)
Dried rosemary herbs : 1 tbsp
Fresh rosemary stalk (optional) : You can skip this if you don’t have. I just added it while roasting because I had them this time : 2
Minced garlic : 1 tbsp
Olive oil : 1/2 tbsp to marinate + 1/2 tbsp for searing the marinated chicken.
Lime juice : 1 tsp
Coarsely ground black pepper powder : 1/4 tsp
Salt : to taste

Method:

1. Using a knife, make slits on the Chicken pieces. Marinate the Chicken for 1-2 hours with the above ingredients reserving 1/2 tbsp of oil for searing the Chicken. Make sure you rub the ingredients into the slits of the Chicken so that the flavours can go deep into the meat.

2. Preheat oven to 180 deg C.

3. In a skillet, heat 1/2 tbsp of olive oil. When the oil is hot and on high heat, sear the marinated chicken pieces on both sides for about 1-2 mins on each side. The idea is to give a golden brown colour to the chicken without completely cooking it.

4. Line a baking tray w aluminium foil. Place the seared chicken pieces on the aluminium foil and set it to roast for 20 minutes.

5. Remove from oven. Let it rest for 5 minutes before serving. We usually have this with some stir fried vegetables and a pasta or a pasta with vegetables in it.

Note: I have made this with Chicken breast meat as well and it tastes just as good. If using Chicken breast, roast for 15 minutes only or it will become very dry.

Crispy Salmon with Garlic Coriander sauce

There are 2 kinds of people in this world: Those that love Salmon. And those that don’t. That’s probably true of most things, but I couldn’t come up with a better opening line. So, there you go!

I happen to be the former and so is little V. I hereby declare my eternal love for Salmon. R, on the other hand, doesn’t quite get what the fuss is all about! But we [V and I] find a way to work around it. We just make him eat it. 😉 And he does.

We especially love the crisp skin of the Salmon. The skin absorbs a bit more salt than the rest of the fish and that makes it even more desirable. When there’s Salmon on the dinner table, all else doesn’t quite matter, does it? 🙂

I have made this countless number of times for V and it’s quick and easy to make. If you are a Salmon lover like me, I won’t need to sell the recipe to you because you will probably love it anyway 🙂

In it’s simplest form, all you need is some crushed garlic, salt, pepper and olive oil marinade with the salmon. Pan fry (with minimal oil) and you are done. In this version, I added a slight variant – fresh coriander leaves or cilantro. If you have a particular dislike for coriander, feel free to omit the coriander leaves.

We usually have this Crispy Salmon for dinner on a weeknight when I don’t want to spend too much time cooking. This goes well with a simple vegetable pasta or just plain rice and stir fried vegetables.

To print the recipe, click here.

Crispy Salmon with garlic coriander sauce

Serves: 2
Total time taken: Under 30 minutes
Preparation time: 20 minutes
Cooking time: 7-8 minutes

Ingredients:
Salmon fillet with skin on (about 250 gms)
Garlic cloves: 1-2 (adjust to taste)
Fresh coriander leaves – a bunch. Discard the roots.
Black pepper powder: a tiny pinch
Juice of ¼ of a lemon
Zest of ½ a lemon
Olive oil: 1 tbsp
Sea salt: to taste

How I did it:

1. Squeeze the lemon juice and zest on the salmon fillet. Sprinkle sea salt to taste. Put a little less than required as we will also season the sauce.

2. Prepare a quick blend of the garlic, coriander leaves including stalk but not the roots, a tsp of olive oil and sea salt.

3. Rub the prepared coriander, garlic sauce (the marinade) on the salmon. Sprinkle a dash of black pepper powder. Let the Salmon marinate for about 15 minutes.

4. Heat a pan. Add the remaining olive oil (2 tsp). Make sure the the oil is hot before placing the salmon fillet in it. This step is important to prevent the fish from breaking and disintegrating.

5. Place the salmon fillet, skin down first. Reduce flame to lowest. Cover and let it cook for 5 minutes.

Heat a pan. Add olive oil and place the marinated Salmon, skin down. Cover & let it cook for 5 minutes.

6. After 5 minutes, turn the salmon for another minute. Do not cook on this side for long as the salmon will start to overcook.

Turn the Salmon over and cook for another minute.

7. Serve w lemon wedges.

Dal Makhani / Ma ki Dal / Creamy Black Lentils

Black Lentils, Ma ki Dal, Dal Makhani, Kaali Dal or Urad Dal with skin – This Dal as you can tell has so many different names and that probably only indicates how widely loved and popular it is!

Growing up, this Dal did not hold an important place in my Mother’s pantry. I am not sure why. It isn’t a commonly made Dal in Eastern Indian homes for that matter. It’s associated with “restaurant” food in most Eastern Indian homes. For a long time, I had Ma ki Dal in dhabas and restaurants only.

No surprises here but like many of you, it’s one of my favorite lentils. I almost always never missed an opportunity to have this Dal during my years in Delhi and every possible trip back there. The creamy texture combined with the buttery flavor is enough to make anyone crave for Dal Makhani. It is very sinful and equally desirable due to the generous amount of cream and/or butter that goes in it. I am, not by any means, a health freak but over the years I started getting put off by the amount of butter that was used in it. A number of restaurants put so much butter and cream that you’ll have a tough time tasting any Dal in it. I craved for Dal Makhani without the indulgence.

And so… few years ago, I started my quest to make my own Dal Makhani.

I can completely understand if a lot of you will frown at the lack of lots of butter or cream, but my thought process behind this recipe was the following:

– Make it in a way that my family can have it on a regular day without feeling guilty.
– Make it quick without too much advanced preparation. (Unfortunately, I don’t plan my meals in advance most of the time)
– Keep as much of the creamy texture and taste without going overboard with the cream / butter.

Dal Makhani or Ma ki Dal is usually cooked with a small portion of Rajma (kidney beans). I make both versions of Dal Makhani (with only Black Lentils as well as a combination of Kidney Beans or Rajma & Black Lentils). If you are adding Rajma, replace ¼ cup of the Black Lentils with ¼ cup of Rajma. It tastes great in either combination! However, the use of Rajma requires advance planning and preparation.

Ensure your Rajma is soaked for about 8 hours. Alternatively, soak Rajma for 2-3 hours in hot water and then boil it separately until soft. I used Chitra Rajma (the smaller pale orange colored Rajmas) for cooking as they cook much faster. I soaked them for 8 hours in hot water, then pressure cooked them together with pre-soaked Black Dal for 20 mins. Black Dal was pre-soaked in hot water for 15 mins.

I skipped the Rajma this time as I hadn’t planned it ahead and it was a weekday dinner.

Dal Makhani / Ma ki Dal / Creamy Black Lentils Recipe

To print this recipe, click here.

Serves: 2-3

Ingredients:

Whole Black Lentils / Whole Urad Dal (with skin): ¾ cup [Can be replaced by: ¼ cup Kidney Beans (Rajma) + ½ cup Whole Black Lentils]
Cumin seeds: 1 tsp
Ginger finely chopped: 1 tbsp
Garlic finely chopped: 1 tbsp
Tomato puree: 1 cup (see step 2 below)
Chilli powder: ¼ tsp (or as per taste)
Cooking cream: 2 tbsp for cooking + 1-2 tsp for Garnishing
Kasoori Methi: 1 ½ tsp loosely packed
Garam Masala powder: ¼ tsp
Butter: about 1 tbsp
Salt: to taste

How I did it:

Clean and wash the Dal. Soak it covered in hot water for 30 mins.
Meanwhile, prepare the Tomato Puree: Put 2 medium sized tomatoes in a pot with sufficient water to almost cover the tomatoes. Bring the water to boil until the skin of the tomatoes starts to break. Remove from water, put in another pot with tap water and a couple of cubes of ice. When the tomatoes cool down, remove the skin. Blend it in a paste without adding any water. This gave me roughly 1 cup of tomato puree which I needed for this recipe.

When the Dal is soaked (i.e. 30 mins later), throw away the water. In a pressure cooker, add the Dal with ¼ tsp of salt and 3 cups water. When the first whistle blows (or steam builds up), cook on low heat for 15 mins. If you are not using a pressure cooker, cover and boil in a pot until the dal becomes soft.

Meanwhile, wash the kasoori methi with a little water. Soak it in ½ cup of hot water for about 10 mins.

When the Dal is cooked, let the steam from the pressure cooker come out on its own. If a lot of the liquid has evaporated, add more water. I didn’t have to add any. Now on medium heat and without the lid on, boil the Dal by stirring it continuously and mashing it gently against the pressure cooker wall using the back of your ladle (see pictures below). Keep doing this vigorously for about 8 mins or until the Dal starts to have a creamy texture. This step is important to get a creamy consistency.

Heat a heavy bottomed pot or non-stick kadhai. On low heat, add butter. When the butter melts, add the cumin seeds. As they begin to sputter, add the chopped garlic. When it starts to turn brown (Note: this happens very quickly), add the tomato puree, ¼ tsp of salt and the chopped ginger.

On medium heat, cook the masala for 6-7 mins. When the masala becomes like a lump, add the chilli powder. Keep stirring to ensure masala doesn’t get burnt. The masala should be done in another 2-3 mins. You will notice the color of the masala become darker and shiny due to the oil that surfaces on it. If the masala starts to stick, sprinkle a little water and scrape it off using the spatula.

On low heat, add the above prepared Dal to the pot with the masala. Stir the Dal and the masala well so that there are no lumps of masala and it’s evenly combined.

Now add the cooking cream. The color of the Dal will become slightly lighter. Cover and simmer for 10 mins, stirring every 1-2 minutes, gently mashing it with the back of the ladle to help achieve the creamy consistency.

Next add the kasoori methi along with the soaked water. Continue to cook for another 5 mins on low heat, stirring in between. By now, the Dal should have become darker in color than what it was when you added the cream.

Check for salt. Adjust if needed. Add garam masala powder and give it a good stir. Cook for a further 2-3 mins before turning the heat off. Let it sit for 5 mins to help combine all the flavors. It’s now ready to serve.

Garnish with some fresh cream and enjoy with hot Rotis / Parathas / Rice or any bread of your choice and some onions and green chillies on the side.

Notes:

Dal has a tendency to become thick as it is left to cool. You may need to add some hot water (about ¼ cup) and make it warm before serving.
Optional: Add a tbsp of butter just after turning the heat off. Tastes heavenly! I don’t do that usually unless I am feeling particularly ecstatic on a given day! 😉

[UPDATE 7th July, 2012] Sending this Dal Makhani recipe to My Legume Love Affair #49, the popular, legume-centered event that is conceptualized by Susan of The Well-Seasoned Cook. This month’s MLLA is hosted by Simona. Here’s the announcement for July’s MLLA. http://briciole.typepad.com/blog/2012/07/annuncio-legumi-che-passione-numero-49.html.