Sunday, February 27, 2011

Torshi-e Badam Jan- Eggplant Relish

2 pounds long eggplants
1 pound Carrots (long)
10 fresh green chillies
2 pods of garlic (peeled)
2 fresh bunch of coriander
2 bunches of fresh mint
1/4 pound of mixed dry herbs (parsley, tarragon, basil, Gol Par -angelica)
1 large bottle of white vinegar
Salt to taste


Wash eggplants and cut into about 2 inch slice (lenghtwise) and let dry. Place in a large pot with white vinegar to cover them and cook till they are soft (around 1 hour). Allow to cool overnight.
Wash the green very well and leave overnight to dry (wrapped in a cotton towel or
kitchen cloth, inside the fridge). Next day, chop the greens in a chopper. Then chop peeled garlic with chillies and set aside. Then blend the eggplants and place in large bowl. Add some salt to the egg plants and all the dry herbs, and the chopped greens and garlic & chillies. Then add the carrots. In the end, add enough viengar to mix them well. The mixture should be like a thick paste not runny or too dry. Taste the mixture and adjust flavors according to taste, like add more salt, vinegar, dry herb etc.

Store in a cool, dry place and wait for 2 weeks before usage. When removing eggplants from the jar, use a clean, spoon. Apparently this Turshi lasts for ever!!

Inspiration from: Amir's mom and

Saturday, February 26, 2011

bisi bele bhat (rice with eggplant and dal)


Red gram dal(tur) 1/2 cup
Rice 1 1/2 cups
Brinjals 2 small
Onion 1 no
Carrot 1 no
Drumsticks 2 nos (optional)
Tamarind Size of a small lime
Dry red chillies 6 (you can reduce or increase as per your taste)
Green chillies 4 nos
Fenugreek seeds 1 tsp
Coriander seeds 1 tbsp
Mustard 2 tsp
Cashewnuts 20 gms
Fresh grated coconut 1 tbsp
Asafoetida 1/2 tsp
Curry leaves Few
Coriander leaves Few
Poppy seeds(khus khus) 1 tsp
Aniseeds(saunf) 1/2 tsp
Cloves 4 nos
Cardamoms 4 nos
Cinnamon Small piece
Ghee/butter/margarine/oil For frying
Salt To taste

1. Peel the onions and cut into big pieces.
2. Cut the vegetables into 2.5 cm pieces.
3. Wash rice and dhal. Place in one of the containers with 2 1/2 cups of water, a pinch of turmeric powder and chopped vegetables. Cook in a pressure cooker till the rice is done.
4. Heat a little oil in a frying pan. Add 3 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown in color.
5. Powder them and keep them aside.
6. Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom and aniseeds. Powder them and keep aside.
7. Soak tamarind in a little water and extract juice.
8. Heat little oil, add remaining dry red chillies, mustard, curry leaves and green chillies.
9. When the mustard crackles, add to the rice and mix well.
10. Add tamarind juice and salt to taste and mix thoroughly.
11. Heat little ghee and fry cashewnuts until golden brown in color. Add to the rice along with powdered ingredients and masala powder.
12. Mix well. Remove from fire. If you like ghee, add just before serving.

Friday, February 25, 2011

Telba (Ethiopian flaxseed beverage)

Telba (Ethiopian flaxseed beverage)


Serving 4-6
1 c Flaxseed
6 c Water
1 to 2 T Honey

Heat a cast-iron skillet over low heat. Add flaxseed and dry roast, stirring for about 5-10 minutes. Remove from heat and cool. Place flaxseed in a spice grinder and grind to a powder. Sieve into a bowl. Add water and stir. Let set for about 10-20 minutes to allow solids to settle out. Strain into a pitcher. Add honey and chill.

Notes: Telba Firfit: Mix telba with broken up pieces of injera bread and heat. Serve as a side dish. Telba is a mild laxative