Dog Days of Summer

When it's crazy hot, you just need some "chilled Chinese". (Recipe in the link.)

Hiyashi Chūka (冷やし中華)

Kookoo Sabzi

This is not a difficult dish but it requires effort. The CC assumes that everyone understands the difference between the words "difficult" and "effort".

Ideally, this dish needs a buncha Jamie's in the house all shredding the greens to precise effect. In their collective absence, you'll just have to shred them yourselves (or get a personal Jamie to do it — you do have one, don't you?)

The goal is an almost insane amount of fragrant greens all held together by just the barest amount of egg. This is an "inversion" of the frittata which features eggs as the main ingredient. Here the eggs are just there to hold everything together and they are cooked to a dark brown. The greens, barberries and nuts are the stars not the eggs. We are clear on this concept, aren't we?

It's best served with a sweetish side salad — Green on Green — there's a hit album in here!


Ingredients

All the cup measurements are after the chopping. This means that, yes, there's almost an insane amount of greens but we were clear on that, right?

2 cups Italian parsley (finely chopped)
2 cups dill (finely chopped)
2 cups chives (finely chopped)
1 cup cilantro (finely chopped)
1 cup mint (finely chopped)

4 tbsp. dried fenugreek

1/2 cup.barberries (zereshk)
1/2 cup. walnuts (chopped)

2 tbsp. flour
2 eggs — keep an extra egg or two around.

saffron
milk

salt
black pepper

Recipe

Note: Most recipes online call for turmeric not saffron because the latter is very expensive. However, there is no substitute. Use the real thing. This is for the betterment of your soul.

(The recipe was traditionally served at Nowroz — the New Years' Day because of the obvious metaphor between greens and prosperity.)

Preheat the broiler.

Heat the milk gently. A microwave works great as long as you don't let the milk spill over. Dissolve the saffron in the milk.

Beat the eggs with the flour, saffron, milk, salt and pepper. Add all the greens.

The CC has found it practical to add an extra egg if the mixture looks too stiff. It's very hard to predict this given the variability in the moisture of the greens and the size of the eggs. The mixture should barely hold together.

In a skillet, heat up some oil at medium-high heat. Add the mixture to the pan and cover. Cook for about 12-16 minutes.

At this point you can either flip the omelette or just put it in the under the broiler like the CC does. The top will turn beautifully golden and green.

Let it sit for about 5 minutes. (Yes, this matters and if you don't know why then you really need to read this.)

Slice and serve.

Roasted Brussel Sprouts with Spicy Sriracha

If you love spicy stuff, you'll go crazy over this.

This is the whole package -- nutritious, easy to make, spicy, umami-laden, complex, addictive.

(Source: here, and here.)

Ingredients

2 lbs brussels sprouts (halved)
oil

4 tbsp fish sauce
2 tbsp water
2 tbsp sriracha sauce
3 cloves garlic (crushed)
2 limes (juiced)
1 tbsp brown sugar
2 tbsp vinegar
1/2 cup mint (chopped)

Recipe

Toss the brussel sprouts, with oil, and salt and roast at 400°F for about 20-25 minutes until lightly browned. If you remember, this is Maestro Maillard in action.

Meanwhile, mix together the rest of the dressing. Toss with the sprounts and serve over rice.

Ragda Pattice

Most people know Mumbai (or Bombay) in connection to either Finance or Bollywood. What is less known is the sheer plethora of completely scrumplicious street food on display. You could spend months there just eating those alone.

This recipe here is one of those delights that make you want to slap your mom^† in sheer glee!

Ragda Pattice (as traditionally spelt) clearly derived from Ragda Patties are fried mashed potato-disks (patties) topped with a lentil sauce (ragda) which you can then tailor to your taste by adding a variety of sauces - traditionally, at least three - a sweet-sour date-tamarind chutney, a cilantro chutney, and a fiery mint sauce. Also, the Indian love of raw onions mixed with lime and cilantro means these are added on top.

There is nothing subtle about this recipe. Both the date-tamarind chutney and the mint one have one of those over-the-top "hit-me-again" tastes.

The long list of ingredients and sauces may put you off but this is better suited to a party where the guests can mix-n-match whatever toppings they like for themselves.

You might see minor variations of this recipe on the web but if you see a recipe that calls for yogurt, it is bogus!

Clearly those people have never been to Mumbai. Yogurt in this dish is akin to mayonnaise in traditional Chinese food - an act of heresy which should be followed up by actually slapping that person's mom!

† just an expression, folks!

Ragda

Ingredients

2 cups vatana (dried peas)
1 onion
1 piece ginger
3 green chillies
1/2 tbsp ground coriander seeds
1/2 tbsp ground cumin seeds
1 tbsp garam masala
2 tbsp amchur (ground mango powder)
1 tsp ground red chilli powder
1 tsp turmeric powder
salt (to taste)

Recipe

Soak the dried peas overnight. Cook in a pressure cooker or in 6-8 cups water until tender but not mushy.

Chop the onions, ginger, garlic in a food processor. Heat some oil, and fry the lot. Add the cooked dried peas along with the ground cumin-coriander mixture, and the chilli powder and the turmeric. Add some water if necessary. The mixture should just be slightly sloppy. Towards the end add the garam masala and the amchur.

You can cook this ahead of time. It actually improves overnight.

Patties

Ingredients

4 potatoes
salt

Recipe

Boil the potatoes in salted water. Peel and mash. Mix with your hands to get a smooth-ish mixture. Do NOT add extra water. The mixture should be shapeable by hand.

Make into disks and pan-fry. The CC has also had great success with brushing them with oil on both sides and baking them in a 450°F oven for 45 minutes, flipping them half-way. (The latter method is clearly the scalable one!)

A modest advice to the baking-kind. Poke a few fork-pricks in the patties to release moisture. That's what frying does. Nobody will notice the pricks but the lot will cook faster. (Shocking how basic science manifests itself in food!)

Date-Tamarind Chutney

Ingredients

6 tamarind pods (de-seeded)
12-14 dates (coarsely chopped)
1 tsp ground cumin
1/2 tsp ground red chilli powder
1 tsp black salt (kala namak)

Recipe

The black salt is absolutely indispensable. Without it, you will simply not get the tang that is this chutney!

Blend all the stuff with water in a blender into a sauce which is easily pourable. Use less water initially; you can always dilute it later.

This is also the only one of the three chutneys that can be successfully frozen to no detriment.

Cilantro Chutney

Ingredients

2 bunches cilantro
4 green chillies
1/4 cup peanuts
salt

Recipe

Blend in a blender.

Mint Chutney

Ingredients

2 cups mint
8 green chillies
1/8 cup peanuts
salt

Recipe

Blend in a blender. This chutney is noticeably thinner than the previous one. Also, packs a lot more fiery punch!

Onion Mixture

Ingredients

1 red onion (finely diced)
2 limes juiced
1/4 cup finely chopped cilantro
salt

Recipe

Mix. What else?

Practical Lessons for Urban Herbs

As the CC has mentioned, he acquired a ton of them.

At the end of this summer, more than half have died. The survivors are mint, rosemary, basil and sage.

Now, admittedly, this has been the worst summer on record in terms of sunlight but still...

Clearly, the CC's skills do not extend to plants and their maintenance!

We shall see how many make it through the winter. The CC is not optimistic.

Still, there are lessons to be learnt and there's always next year. Here's what the CC has learnt so far:

1. Replanting is a skill. You need to pack the dirt just tight enough to transmit water to the roots but not so tight as to inhibit them. (This was the CC's biggest mistake!)
   
   
2. Don't buy plants at the farmers' market early in the season. Yes, the CC knows you are chomping at the bit but what is good in an open field simply isn't good enough in an apartment or even a terrace. Wait. Get robust herbs and you will get robust urban herbs.
   
   
3. Houseplants in summer need a little more water than is expected. Whether it's the urban concrete jungle or what, the CC doesn't know but it's true. Conversely, they need a lot less water when it's cooler. So you need to turn into a lean, mean, weather machine.

CC, CC, Quite Contrary

How does your garden grow?


L to R: mint, parsley, thyme, oregano, chives, sage, tarragon, rosemary