Recipes from Kalpana Patankar's Cooking Workshop

August 30, 2005

Stuffed Italia Peppers or Eggplants (Small or skinny long variety)

Stuffing Ingredients:

Cilantro (Coriander) seeds 2 tsp
Cumin seeds 1 tsp
Dry unsweetened coconut 2 tbsp
Black pepper 1 tsp
Sesame seeds 2 tsp
Brown all above ingredients on a frying pan on low to medium heat
Add 1 tsp of turmeric and 1/2 tsp of salt

Take 6-8 peppers or eggplants – enough to fit on a frying pan side by side.
Slit the peppers or eggplants along their length. Take the seeds out.
Keep the stalk so they hold together.
Stuff the cavity with the mixture loosely.

Cook at medium heat covered on a frying pan with 2 tbsp of cooking oil. Turn to brown on all sides. Keep the lid open after turning the peppers the first time.
Drain on paper towel
Serve warm
Gaakar: Oregano Flat bread

Whole wheat flour - 1 cup
1/2 tsp pinch of salt
1 tsp cooking oil
chopped oregano leaves or seeds( you can experiment with other herbs that you like)
warm milk to moisten the mixture to a medium soft consistency

Mix all ingredients to make a dough, adding enough milk to medium soft consistency. Roll dough on a floured pastry board to a _ inch thin and 4-5 inch diameter flat circle with a rolling pin.
Warm cast iron pan to medium heat and add oil. Cook bread on both sides on medium heat in pan till brown.
Toast before serving to crisp consistency.
Serve with cream cheese or butter
Indian pickles and chutney add zest if you wish
Tomato stew or soup ( serve hot or chilled creamy version with low fat buttermilk)

3 cups chopped tomatoes
Peppers (1/2 cup) Hot or medium heat
Curry leaves (5-10)
Turmeric (optional)
Mustard seed 1 tsp
Cooking oil 1 tsp
curry ( rasam masala) powder 1 tsp
Salt 1 tsp ( to suit your taste)
Cilantro to garnish 1 tbsp fine chopped

Heat sauce pan with oil on medium high heat. Add mustard seeds and cover pan and turn heat down. Wait till they finish popping, lower heat add turmeric and hing. When slightly browned add curry leaves fresh or dry.

Add tomatoes cover. Once well heated cover and simmer 5 minutes

If you want to have the soup version ( Called Saar in Western and Rasam South India)) add 1 cup water. Serve warm .

It can also be served chilled as a cold soup by adding buttermilk to room temp or chilled base. Garnish with cilantro before serving.

In South India rice and rasam are staple food!
Tomato pickle ( Mai’s recipe From Nagpur, India)

* Use as pasta sauce ( do not thicken for this version)
* Add to humus for a savory dip
* Top Italian crusty bread for a variation of bruchetta
* We have it as a sidekick with Indian meals

3 cups chopped paste tomatoes ( or cherry tomatoes)
4-6 cloves of garlic
Cooking oil 1-2 tbsp
fenugreek seeds 1 tsp
Mustard seeds 1 tsp
Turmeric 1 tsp
Hing ( asofoetida) 1/2 tsp
1/2 cup green peppers Jalapeno, or milder versions!
Salt - about 1 tsp

Heat sauce pan with oil on medium high heat. Brown fenugreek seed slightly, add mustard seeds and cover pan and turn heat down. Wait till they finish popping , lower heat add turmeric and hing. When slightly brown add chopped peppers and garlic cook for 1 minute and finally tomatoes. Cover to cook 5 minutes, then open the pan and slow simmer for _ hour to absorb excess liquid and thicken.
Potato Raita ( Indian style potato Salad)

Ingredients

Boiled thin skin red or white potatoes ( 3 Cups Leave skin on for better nutrition!)
2 Onions- red or yellow chopped
Green peppers 2 tablespoons fine chopped ( hot peppers if you prefer a spicy dish)
1 Tablespoon of cooking oil- I prefer safflower
1/2 tsp turmeric powder
Fresh curry leaves 8-10 optional (available in Indian grocery stores)
1 tsp black mustard seeds
Asofoetida (Hing) a pinch ( Optional)
Organic low fat yogurt 1/2 cup
Salt about 1 tsp.
Juice of 1 lemon or lime
Cilantro finely chopped to garnish the dish

Heat oil in skillet (medium high) and add mustard seeds. Cover and turn the heat off. Wait till all the seeds finish popping. Add turmeric pinch of Hing and curry leaves. Restart the heat to medium high after turmeric is slightly browned and add chopped onion and sauté till wilted. and green peppers to mix and cook in pan. Finally add potatoes and mix together adding the yogurt and salt to your taste preference. Add 1 tsp of lemon or lime juice. Mix well.
Top off with cilantro
Serve warm or chilled along with your favorite main dish. Goes very well with Kabobs or grilled chicken or lamb.
Eggplant Raita

Ingredients

2 Large size eggplants
2 Onions- red or yellow chopped
1 Large tomato chopped
Green peppers 2 tablespoons fine chopped (hot peppers if you prefer a spicy dish)
1 Tablespoon of cooking oil- I prefer safflower
1/2 tsp turmeric powder
Fresh curry leaves 8-10 optional (available in Indian grocery stores)
1 tsp black mustard seeds
Salt about a tsp
Juice of 1 lemon or lime
Cilantro finely chopped to garnish the dish

Roast eggplants on grill after you brush with oil and make a tiny slit for steam to escape. Turn on grill till evenly cooked and skin softens and separates. Allow it to cool and peel the skin and mash the pulp. Heat oil in skillet (medium high) and add mustard seeds. Cover and turn the heat off. Wait till all the seeds finish popping. Add turmeric and curry leaves. Restart the heat to medium high after turmeric is slightly browned and add chopped onion and sauté till wilted. Add chopped tomato and green peppers to mix and cook in pan. Finally add eggplant and mix together adding salt to taste. Add 1 tsp of lemon or lime juice.
Top off with cilantro
Serve warm or chilled along with your favorite main dish. Goes very well with Kabobs or grilled chicken or lamb.
Cilantro Garlic Chutney
A simple addition to add to pasta or hummus or cream cheese for a spread or dip.
Alternatively serve as veggie tea sandwiches.

1 cup coarsely chopped cilantro
2-5 medium or hot peppers
3-4 garlic cloves or equivalent garlic scapes
1-2 tsp of lemon juice
salt 1/2 tsp
dry unsweetened shredded coconut ( fresh when you can get it!)
(Instead of coconut you can add pine nuts or olive oil to create cilantro pesto)

Blend in food processor to fine paste.
The British loved to serve tea sandwiches with cucumbers and chutney
or sliced tomato and chutney!