The Amazing Aubergine!

Cultivated and cooked all over the world, there are many different varieties of aubergines, commonly referred to as the brinjal. A good aubergine should feel heavy and firm to the touch and have a glossy, unblemished skin. You can fry aubergine slices in olive oil or coat them with batter before frying. Aubergines tend to absorb a lot of oil while frying, so the best thing is to salt them before cooking.

BAGHARE BAIGAN (AUBERGINE CURRY)

Ingredients:
500 gm aubergines, 4 onions, each cut into 4-6 pieces
1 small piece of ginger; 1/2 pod of garlic
1 tbsp coriander seeds, 3 tbsp sesame seeds
1/4 cup peanuts; 1 tsp poppy seeds;
1 tsp cumin seeds; 1-1/2 tsp poppy seeds;
50 gm dried coconut; 1/4 tsp fenugreek seeds
1/4 tsp turmeric; 1 tsp red chilli powder
1 tsp jaggery or sugar; 75 gm tamarind
a few curry leaves; 1 cup oil; salt to taste

Method:
Soak tamarind in about one cup of warm water. Mash and sieve to get tamarind water. Discard the residue. Set aside. Wash the aubergine. Make 2' slits along the length of the aubergine ensuring that it is held together at the stem. Roast the onions on a girdle, till they soften a little and turn slightly golden brown. Then dry roast together over medium heat the coriander seeds, sesame seeds, poppy seeds, dried coconut and fenugreek seeds till their shade darkens very slightly and the aroma starts emitting. Grind together the onions, roasted spices, ginger, garlic, salt, turmeric, red chilli powder and jaggery/sugar into a very fine paste. Mix with tamarind water. Stuff the aubergines with the ground spices, setting aside some of the mixture. Heat oil. Add the curry leaves and after a few seconds, add the stuffed aubergines. Fry for about 10 minutes and then add the reserved ground spices. Cook over medium heat, covered, gently stirring. Add just a little water while cooking. Cook till the aubergines are fully cooked and the oil comes to the surface. Serve hot. The dish has a thickish consistency.

For more recipes: CLICK HERE (Archives: July - September 2005)

Glossy, sprightly, hard and crisp, peppers have one distinct taste — of sweetness. But in spite of their name, they have nothing to do with the spice pepper that is used as a seasoning. The colour of the pepper tells you about its flavour. Green peppers are the most mature while yellow peppers are sweet, though not as sweet as red peppers. Used in salads, pastas and soups, they make an exciting accompaniment to any main course, be it meat or seafood

PEPPER, CUCUMBER
AND TOMATO SALAD

Ingredients:
1 yellow or red pepper; 1 large cucumber;
4-5 tomatoes; 1 bunch spring onions;
2 tbsp fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
2 tbsp fresh coriander, finely chopped
2 garlic cloves, crushed
5 tbsp olive oil; juice of 2 lemons
salt and black pepper; 2 pitta breads, to serve

Method:
Slice the pepper, discarding the seeds and core, then roughly chop the cucumber and tomatoes. Place them in a large salad bowl. Trim and slice the spring onions. Add to the cucumber, tomatoes and pepper with the finely chopped parsley, mint and coriander. To make the dressing, blend the garlic with the olive oil and lemon juice in a jug, then season to taste with salt and black pepper. Pour the dressing over the salad and toss lightly to mix. Toast the pitta bread in a toaster or under a hot grill until crisp and then serve alongside salad.

For more recipes: CLICK HERE (Archives: January - March 2005)

Call it okra, ladyfinger or bhindi this is one of most adaptable vegetables, offering a host of culinary possiblities. A great stand-alone dish, okra also cooks well with chicken and mutton. UpperCrust provides you with some
engaging recipes

BHINDI RAJASTHANI

Ingredients:
1 kg okra, 50 gm cornflour
150 gm Bengal gram flour
2 tsp chaat masala, 1/2tsp red chilli powder
1/2 tsp turmeric powder
few sprigs of fresh coriander leaves, chopped
juice of 1 lemon

Method:
1. Wash and dry the okra. Cut away the tops and tails. Cut lengthwise into 4-6 batons. Spread out on a tray and dry in a cool airy place for 6-7 hours.
2. Toss the okra well in the corn flour till most of the okra seeds come loose and settle at the base of the tray. Skim the batons and throw away the seeds. Spread the batons to dry for another hour or two.
3. Put the okra in the bowl. Add the Bengal gram flour, salt, half the chilli powder, turmeric powder, half the chaat masala and half the chopped coriander leaves. Mix well.
4. Add water till the mixture reaches pakoda-batter consistency.
5. Sprinkle immediately into medium hot oil in a kadhai. Fry till light golden colour. Raise the flame and fry till crisp and light golden brown.
6. Remove the okra with a perforated spoon into a colander lined with kitchen towels to absorb any excess oil.
7. Sprinkle the remaining chaat masala, chilli powder & chopped fresh coriander leaves. Toss well and serve immediately.

For more recipes: CLICK HERE (Archives: January - March 2007)

The fleshy vegetable has travelled a long way from being Cinderella’s carriage. It has gone past Thanksgiving pies and catapult throwing competitions as well as Thai dinner adornments and Jack-o’-Lanterns at Halloween. Here is an unusual pumpkin recipe

PUMPKING CHEEE CAKE

Composition:
Pumpkin cheese cake, pumpkin jelly, deco biscuit

Ingredients:
300 gm pumpkin puree; 250 gm castor sugar
3 egg whites; 120 ml water
180 gm Philadelphia cheese; 8 gelatin leaves
1 vanilla bean, 5 gm thyme
125 gm cream, 100 gm flour
20 gm butter, 50 gm icing sugar,
3 egg yolks, few drops of red food colour

Method:
Pumpkin jelly
Boil 100 gm pumpkin puree with 50 gm castor sugar and thyme. Add gelatin leaves soaked in ice water. Set the jelly in a small ring mould.
Pumpkin cheese cake
Cream cheese and pumpkin puree with vanilla bean until light and fluffy. Make Italian meringue with water, sugar and egg white. Whip fresh cream, stiff. Melt gelatin leaf. Fold the cheese, meringue, cream and gelatin together to get cheese cake mix.
Deco biscuit
Whip egg yolk and sugar till light and fluffy. Fold in melted butter and flour to get the batter. Spread the batter over a baking silicon sheet brushed with the colour. Bake at 220° C for 4-5mins.
Assembly
Line the deco biscuit in the cake tin. Fill in the pumpkin cheese cake in the tin. Put the jelly in the centre of the cake. Set the cake in the fridge for 4-5 hours, de-mould once set. Garnish with chocolate stick, caramel sugar.

For more recipes: CLICK HERE (Archives: April - June 2007)

The flesh and water of tender coconut lend themselves admirably to Indian and Continental foods and desserts. Try this one, it's good!

TENDER COCONUT CHILLI FRY

Ingredients:
2 cups tender coconut malai (shredded)
4 red chillies, whole; 1 tsp cumin seeds
2 green capsicums, shredded
1 yellow capsicum, shredded
1/2 red capsicum, shredded
1 tsp green chilli paste
2 bunch shredded spring onions, white stalks separate
2 tomatoes; 1 tbsp coriander, chopped
1/2 tsp turmeric powder, 1/2 tsp shredded ginger
4 sliced garlic cloves, salt and oil to taste and to fry

Method:
Heat oil in a frying pan and temper red chillies, cumin, ginger and garlic. Add onion white stalks and coloured capsicum. Sauté for a while, add turmeric and cook well. Now add shredded coconut, tomatoes, green chilli paste and sauté well. Finally season and serve garnished with chopped coriander leaves.

For more recipes: CLICK HERE (Archives: April - June 2006)

Cool Down With Cucumbers

It's not easy cooking with this vegetable used mainly in salads, but UpperCrust experimented and succeeded

CUCUMBER-CARROT PINWHEELS

Ingredients:
Whole cucumbers, unpeeled, whole carrots, peeled

Method:
Cut cucumber in 3" lengths. Hollow out the seeded middle section. Push a carrot into the hollowed out centre of the cucumber. Slice the cucumber/carrot wheels into 1/2-inch slices. You end up with a cucumber slice with a carrot centre. Looks very attractive as a garnish and is fat free and tasty!! Note: Try scoring the cucumber skin before using them in this recipe: run a fork lengthwise down the cucumber skin all around the cucumber. Actually, this method makes pretty cucumber slices with or without skin. Serve the pinwheels with the following 3 dips:

BASIL PESTO DIP

Ingredients:
100 gm fresh basil, 20 gm garlic peeled, 40 gm parmesan cheese
110 ml olive oil, 3 gm salt, 3 gm crushed pepper, 15 gm pine nuts

Method:
Wash the basil leaves and dry them place the leaves in the mixer. Add all the ingredients to the mixer. Now churn the ingredients to make a coarse paste. Check the seasoning. Top up with olive oil to protect the surface from discolouring due to oxidation.

SPICED SOY AND RASPBERRY DIP

Ingredients:
40 ml dark soy, 10 ml raspberry vinegar
10 ml chinese cooking wine, 2 gm star anise
2 gm cinnamon, 5 gm brown sugar
2 gm sea salt, 15 gm butter(low fat)

Method:
Temper the star anise and cinnamon in a pan, add brown sugar on slow heat. Add the butter and emulsify to form a caramel. Add the chinese wine to it and reduce. Now add the rest of the ingredients and reduce on a slow fire. The end product will be a fragrant tangy dip to relish your taste buds.

SUNDRIED TOMATO DIP

Ingredients:
100 gm sundried tomatoes
20 gm garlic peeled, 40 gm parmesan cheese
110 ml olive oil, 3 gm salt
3 gm crushed pepper, 15 gm pine nuts

Method:
Soak the sundried tomatoes and take the excess water, place the sundried tomatoes in the mixture and add on all the ingredients to the mixer. Now churn the ingredient to make a coarse paste. Check the seasoning. Top up with olive oil to protect the surface from discolouring due to oxidation.

For more recipes: CLICK HERE (Archives: April - June 2008)

Mushrooms are an irresistible source of extra-ordinary flavours, textures and aromas. Valued for centuries as the alternative to meat, they are being rediscovered for their goodness. This versatile vegetable can be used in warm soups and broths, in meat, poultry, game, fish and shellfish dishes for every kind of culinary occasion

GARLIC MUSHROOMS

Ingredients:
2 tbsp sunflower oil; 25 gm butter
5 spring onions, thinly sliced; 3 garlic cloves, crushed
450 gm button mushrooms;
40 gm fresh white breadcrumbs
1 tbsp parsley, chopped fresh
2 tbsp lemon juice; salt to taste
freshly ground black pepper

Method:
Heat the oil and butter in a balti pan, wok or cast iron frying pan. Add the spring onions and garlic and stir-fry over a medium heat for 1-2 minutes. Add the whole button mushrooms and fry over a high heat for 4-5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time. Stir in the breadcrumbs, parsley, lemon juice and seasoning. Stir-fry for a few minutes until the lemon juice has virtually evaporated and then serve.

For more recipes: CLICK HERE (Archives: January - March 2004)