Tomatoes on the Vine
Salt and Pepper
This gets done in a flash when all the ingredients are assembled … fresh burratina from Puglia, tomatoes on the vine, sweeter than sweet, olive oil, fresh basil, avocadao oil, a terrific balsamic reduction and a dash of salt and pepper.
- Place a burratino in the serving dish, drizzle the avocado oil over it.
- Add sliced tomatoes, scatter the basil leaves.
- Grind a bit of sea salt and pepper onto the cheese.
- Splash a bit of the balsamic reduction over it in a nice ruby red rich squiggle.
Tastes better than it looks, these pix don’t do it justice. But oh, the burst of flavours, the freshness of the ingredients, the crunch of the seasoning. Don’t need a single thing more.
Some pix of ingredients off the web, with thanks.
I know this sounds like a no-brainer … but when served piping hot, with meat and salad on a cold Gurgaon evening, music playing, wine in hand and catching up with old friends after yonks, it was delicious beyond belief.
- Green, red and yellow peppers, sliced, de-seeded, pith removed
- olive oil
- crushed garlic
- salt and pepper
- Marinate all of the above for a couple of hours.
- Grill in a pre-heated oven, over a surface sprayed lightly with olive oil.
- Turn over once after a few minutes, grill till just done, not limp.
This can be made with yellow and green zucchini as well.
Pix off the web, with thanks.
Came across this first in his cookbook and then online – will be trying it out very soon. Looks and sounds terrific.
This is the most blogged, tweeted, and pinned recipe I have ever created. It’s also one of the simplest recipes ever. Just a few ingredients, 2 minutes in the food processor, and voila, you have the most amazing dip. I’ve even used it as a topping for baked chicken or white fish.
– Paul Lowe
- 7 ounces feta cheese (about 1 cup crumbled)
- 1 tablespoon grated lemon zest, plus more for garnish
- 1–2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 6 tablespoons extra-virgin olive oil, plus more for serving
- Pinch of red pepper flakes
- Crudités, chips, toasts, or pita crisps, for serving
- Place the feta, lemon zest, 1 tablespoon lemon juice, garlic, and olive oil in a blender and whir until combined but still slightly chunky. It’s dense, so you may need to stir it with a fork once or twice. Taste, and if it’s too salty add more lemon juice.
- Spoon into a serving bowl, drizzle with a little oil, and sprinkle with a pinch of pepper flakes and some lemon zest.
- Serve with crudités, chips, toasts or pita crisps.
Thanks Paul !
Thrown together to no particular recipe, according to Navzer, this was another stellar pick on that cold Vancouver evening, along with the patates bravas.
- zest of 1 lemon
- 1 tsp fennel seeds
- 1 clove garlic, chopped fine
- 1 tbsp olive oil
- Sliced lemon from zested lemon
- A slug of wine
- Preheat oven to 350 degrees.
- Lightly roast fennel to release flavour and aroma over a low flame in a non-stick pan.
- Toss olives with lemon zest, garlic, olive oil and the wine.
- Line a baking tray with aluminum foil, layer the sliced lemon, scatter the olives over the lemon slices and bake for 20 minutes.
Images off the net, with thanks.
- brinjals (aubergines) of any kind, cut in thinnish long wedges
- 1 big onion, sliced
- 1 heaped tsp ginger-garlic paste
- chili powder, to taste
- 1 big or 2 small tomatoes, chopped
- 1/4 cup tamarind water (soak tamarind pulp in hot water for a bit, and extract clear tamarind water)
- a couple of spoonfuls fresh grated coconut
- In hot oil, fry the onion till glassy. Add the ginger-garlic paste and chili powder and cook till the ‘raw’ smell evaporates.
- Add the tomato and salt and cook to a paste.
- Add the brinjal pieces and the tamarind water and cook till just done.
- Garnish with grated coconut.
Images borrowed from the web.
There is this accompaniment – a mango chutney or chamandi as it is known in Malayalam – which was and is a household favourite, to die for.
So, with Mum at home, we decided to revive old traditions and boy oh boy, did it vanish in seconds !
- 2 raw green mangoes (the sourer and rawer the better) skinned and chopped into smallish bits
- Some dried red chilies, stir fried in a dash of oil
- A knob of ginger
- Curry leaves
- A splash of coconut oil
- Fresh grated coconut
Blend the lot (except the coconut oil) together to a fine paste, then add the coconut oil and give it another whirr.
Its OMG all the way. And in the process, learned a bit of family lore – it was Dad’s recipe all along. Mum would prepare the ingredients (and quantities) and his greatest joy was in the blending before the eating.
Brilliant with rice, dosas … as an accompaniment to South Indian dishes.
All photos borrowed from the net, with thanks.
This chicken dish was done in a very short time. The fresh fenugreek leaves made all the difference, I think, compared to the dried ones. Whatever the reason, this one is a winner.
- 500g chicken breasts or thighs, cubed
- 3 big onions, on the smaller side
- 6 cloves garlic
- 1 inch knob of ginger
- 2 or 3 green chilies
- 1 tbsp kasuri methi (dried fenugreek leaves) or a cup of chopped fresh leaves
- 1 cup yoghurt, hung in muslin to get the thick curd
- 1/2 cup cream
- 1 tsp white pepper powder
- 1 tsp garam masala powder
- 1 bay leaf
- Grind the onions, ginger, garlic and green chilies to a paste.
- Sputter the bay leaf in hot oil in a wok, add the ground mixture and keep stirring as you fry it over a medium flame till just brown.
- Add the chicken and saute for about 8 minutes, then add the yoghurt and a little warm water and cook for about 15 minutes or till done.
- Add the kasuri methi, pepper, garam masala and salt. Stir well, cook a bit more.
- Add the cream, swirl, and cook just a bit more.
Gosh, this was delish ! Went superbly with both naans and/or fragrant mint rice. Kudos to Mona, again.
Simple, and whipped up in a flash.
In India, and breakfast is all things South Indian, which means dosas, idlis … and today, adais for breakfast. I watched her deftly prepare the accompaniment, and here is the how.
- 1 cup freshly grated coconut
- 1 pod garlic
- bit of fresh ginger, one and a half times the size of the garlic pod
- 4 sprigs coriander leaves, with stem
- 1/4 tsp tamarind
Blend all of the above together into a thick paste.
Tarka : In a teaspoon (or a bit more) of hot oil, sputter jeera seeds, mustard and a few curry leaves and pour over the ground mixture.