Receta Bounty of Fall Favorites

by Peri Avari

Bounty of Fall Favorites Includes a Wholesome Indian-Style Spinach Curry with Mushrooms Next week, we get into a two-part post for Thanksgiving, filled with Indian-inspired and globally accessible Thanksgiving Day recipes for turkey, sides and the whole nine yards… Following on the heels of the hearty Thanksgiving Day meal, I’ll bring in a month of entertainment worthy recipes and ideas for the holiday season through December. So today, before we get further into the season of celebrations, let’s visit some Indian classic meal ideas perfect for the falling temperature of autumn. These recipes have previously appeared on Peri’s Spice Ladle and I’m thrilled with the outpouring of positive feedback and emails from readers who’ve tried them out. Each one of these deserves the kudos and will sure inspire you to create new favorites this fall: Corn and Red Pepper Fiesta Chaat in Mini-Fillo Cups Indian-style Spinach Curry Parsi Jardaloo Salli Boti Almond and Pumpkin Fudge (Indian Halwa) Bounty of Fall Favorites: Autumn Colored Corn & Red Pepper Fiesta ‘Chaat’ in Mini-Fillo Cups Corn and Red Pepper Fiesta Chaat in Mini-Fillo Cups 2013-11-06 10:02:48 Yields 24 These delicate looking phenomenal tasting chaat-filled fillo cups deserve all the praise; every bite offers a mouthful of tangy crunchy goodness. A touch of paprika and red bell peppers, fresh green cilantro, bright yellow sweet corn and tangy lemon juice lend the quintessential flavors of the Indian street-food favorite, ‘Chaat’ to this appetizer. Save Recipe Print Ingredients Ready-to-use frozen mini fillo cups (phyllo shells) 1 cup sweet corn kernels, thawed if frozen 1/3 cup finely chopped red bell pepper For the dressing 1 ½ tablespoons lemon juice ¼ teaspoon paprika ¼ teaspoon ground red chili or Cayenne pepper ¼ teaspoon ground cumin ¼ teaspoon salt (to taste) ¼ teaspoon tomato paste 2 tablespoons chopped cilantro leaves ¼ teaspoon chaat masala (if available or an additional ½ tablespoon lemon) Jalapeno/Serrano/Thai green chili, finely chopped (optional; based on your spice preference) Directions Mix all the ingredients for the dressing in a bowl. Add sweet corn kernels, red bell pepper and bring it all together. Leave the Chaat to rest at room temperature for 5-7 minutes for the flavors to blend. This Corn and Red Pepper Chaat can be served just as-is for a delicious side. Heat the mini fillo cups (phyllo shells) in a toaster oven at 350F for 2-3 minutes; you just want them to warm up since they’re pre-baked. Fill each mini fillo cup (phyllo shell) with the Chaat mix and top with a sprig of cilantro. The Corn and Red Pepper Fiesta Chaat in Mini-Fillo Cups look wonderful served on a large platter as fall appetizer. Peri's Spice Ladle http://www.perisspiceladle.com/ Bounty of Fall Favorites: Indian-style Spinach Curry (Inspired by Palak Paneer) Indian-style Spinach Curry 2013-11-06 10:03:56 Serves 4 As the constantly buzzing comment stream will tell you, my all-around popular and versatile spinach-based curry lends itself to all kinds of vegetables like mushrooms, potatoes, corn, peas, or meat of choice like chicken or pork...it will soon become a family favorite, if it hasn't already. Save Recipe Print Ingredients 10 oz bag frozen spinach, thawed (see note) ½ lb button or cremini (baby Portobello) mushroom, halved or quartered as per size 2 tablespoons canola oil Salt and Pepper to season mushrooms 1 medium onion, chopped 2 teaspoons of ginger garlic paste (or 2-3 cloves garlic and ½ inch ginger, grated) ½ teaspoon red chili powder ½ teaspoon cumin powder ¼ teaspoon coriander powder ¼ teaspoon turmeric powder ¾ teaspoon salt 2 medium tomatoes, diced Juice of half a lemon Directions Heat one tablespoon of the oil and add mushrooms. Sauté till they are browned, season with salt and pepper. Remove the mushroom in a bowl and leave them aside till required. In the same pan, add the second tablespoon of oil and onions. Sauté for 5 minutes till the onions are pinkish brown. Add ginger garlic paste and cook for 2-3 minutes. Add the dry spices and salt. Cook the spices with a few drops of water if the onion sticks to the bottom of the pan. Once the spices are done, add the tomatoes and ½ cup of water; cook 3-5 minutes. Toss thawed spinach in to the onion-tomato mix. Using an immersion hand blender or food processor, blend the spinach mix till it is a thick sauce-like consistency. (I like the curry a bit chunky, blend till your desired consistency is reached.) Cook on a medium flame letting the flavors come together in the pan. Add mushrooms and lemon juice to the spinach curry. Serve warm with brown rice and cucumber-onion raita. Note on Spinach To thaw the spinach, just place it in a colander. Do not squeeze the water out of the thawed spinach since that ‘green’ water is rich with mineral and anti-oxidants. Peri's Spice Ladle http://www.perisspiceladle.com/ Bounty of Fall Favorites: Apricot-flavored Jardaloo Salli Boti is Best Served with Warm Indian Breads like Roti-Chapati or Naan Parsi Jardaloo Salli Boti 2013-11-06 10:05:03 Serves 4 Parsi Jardaloo Salli Boti is known to gain a fan following very quickly even back in India. Readers have been letting me know their success stories with this Parsi cuisine stalwart, with the helpful feedback that my recipe works wonderfully as a one-pot slow cooker meal too. Jardaloo Salli Boti is especially fulfilling as a meal in cooler temperatures, filled with the goodness of meat, Indian spices and aromatics, along with Persian cooking touches like apricot, sugar and cider vinegar. Save Recipe Print Ingredients 1 lb boneless meat of choice like chicken thighs/mutton/lamb cut in 1 inch cubes 1 tablespoon ginger garlic paste (4-5 garlic cloves & ½ inch ginger, grated) ½ teaspoon each, salt & cracked black pepper 2 tablespoons canola oil 2 cups finely chopped onion ½ teaspoon ground red chili or Cayenne pepper ½ teaspoon ground turmeric ½ teaspoon ground cumin ¼ teaspoon ground coriander ¼ teaspoon Garam Masala 1 ½ teaspoon sugar or 1 teaspoon jaggery 3 medium tomatoes, finely chopped (about 1 ½ cups) 2 cups chicken broth or water 5 dried apricots (see note below) ½ teaspoon salt (to taste) 2 tablespoon cider vinegar 2 tablespoons chopped cilantro Salli or shoestring potatoes or crushed potato chips, as a topping Directions In a bowl, bring the cubes of boneless meat together with grated ginger and garlic (ginger garlic paste) and salt/pepper. Let the meat marinade refrigerated for at least 2 hours or even overnight, especially if using mutton or lamb. Heat canola oil in a large pan and add the chopped onions. Fry to a light brown on a medium flame. Mix the marinated meat into the onions, sauté together till meat is coated with the aromatics (in mom's words: ‘let your nose guide you’.) Next, sprinkle the dry spices and jaggery or sugar and sauté for 5-7 minutes. If you feel the spices sticking to the bottom of the pan, add a few tablespoons of broth/water to help it cook. Add the diced tomatoes, apricot, salt and 2 cups of chicken broth (you can adjust the broth to the desired consistency of the gravy.) Bring this mixture to a boil and cook covered for 10-12 minutes till the broth is absorbed, and the meat and tomatoes are cooked through. Taste for salt and add cider vinegar, chopped cilantro to the preparation, simmer for another 3-4 minutes for the flavors to blend together. Serve Jardaloo Salli Boti hot, topped with Salli or shoestring potatoes (a handful of crushed potatoes chips will work as a substitute) alongside warm Indian bread like roti-chapati, naan or steaming basmati rice. Note on Dried Apricots Dried apricots can be used un-pitted since the apricot will soften and blend into the gravy, pits can be removed prior to serving or while eating. The dried golden apricots available in Western countries are generally sold pitted and work just as well for this preparation, offering a slightly tangier albeit equally delicious taste. Peri's Spice Ladle http://www.perisspiceladle.com/ Bounty of Fall Favorites: Almond and Pumpkin Fudge (Indian Halwa) Almond and Pumpkin Fudge (Indian Halwa) 2013-11-06 10:06:03 Yields 12 Well, fall says pumpkin, and nothing says pumpkin better than this sweet Indian treat of soft and delicious almond and pumpkin fudge, also known as ‘Halwa’ or ‘Burfi’, using the seasonal convenience of fresh or store-bought pumpkin puree with warm Indian spice flavors like cardamom, cinnamon, nutmeg and the crunch of sliced almonds. Save Recipe Print Ingredients 1 cup pumpkin puree ¼ cup sliced almond 1 tablespoon butter or ghee (clarified Indian butter) 3 tablespoons semolina or pasta flour or rawa ½ cup milk 1/3 cup sugar 3 whole cardamom seeds, crushed ¼ teaspoon cinnamon ¼ teaspoon nutmeg Sliced almond for decorating Mini muffin paper cups Directions Preferably in a non stick pan, melt the butter on a medium low heat. Add sliced almond and semolina/pasta flour/rawa to the butter. Cook stirring continuously for 3-5 minutes; the flour should roast but not burn. Stir in the milk, sugar, spices and pumpkin puree. Cook the fudge or ‘halwa’ on a medium low heat for 10-15 minutes till it reaches a soft fudge-like consistency. Taste for sugar at this stage and add more based on taste. Using a mini ice-cream scoop or teaspoon, put small roundels of the warm soft-fudge ‘halwa’ in mini-muffin paper cups or directly on a serving platter. Tip: spray the ice-cream scoop or teaspoon with canola oil so the fudge slides off it easily. Top each fudge piece with a slice of almond. This Diwali-inspired Almond and Pumpkin Fudge (Indian Halwa) can be served at room temperature or slightly warmed, and also stored in an airtight container at room temperature for 2-3 days. Peri's Spice Ladle http://www.perisspiceladle.com/ Need Some More Fall Ideas? Check out the Parsi Wedding Stew with Sweet Potatoes and Yam Perfect for Autumn Share this: Pin It More Print Email Related posts: Jardaloo Salli Boti : A Classic Parsi Meat and Apricot Specialty Slow-Cooked Indian Lentils and Spinach served over Basmati Rice: Palak Chana Daal Baked Kale and Potato Dumplings – The ‘Batata Vada’ Reinvented Delectable Indian-inspired Grills and Kebabs Spiced Tarragon Chicken Liver Dip: a Unique Appetizer Inspired by the Parsi Cuisine