Charred Tomato Harissa

Life..Huh..the only word that has no definite meaning. At times, its sweet..sometimes bitter..I have come to see that there is a sweetness to life that can only be tasted in the wake of the bitterness - a depth carved from the bitterness that drops us into another level of sweetness.

If you’re like most people, you’ll tend to appreciate the sweet life experiences much more so than the bitter ones. You’ll  tend to gravitate towards the sweeter foods rather than the edibles that are bitter to the tongue. 

Being the hopeful humans that so many of us are, we often await the sweeter times that follow the bitter ones. It’s natural and necessary to believe that the more pleasant tasting moments in life are right around the corner. But in every moment, we can access pleasure or pain, bitter or sweet, hope or despair, fear or love. Life is often hurled at us as a climax of feelings, sensations, details and decisions. 

Today, in my Kitchen, i have attempted to dish out a condiment from the Middle East. Harissa is super super spicy, little bitter & mildly tangy & sweet dip. This fiercely (Trust me on this, it is) hot relish has a slight bitterness to it with sweet aftertaste on our palate. Just as the experiences of life, isn't it? No wonder, these are two natural and complementary opposites in life. Monotony seeps in if either of them goes missing.

Its so aptly said that "Holding the paradox of life, being with the bitter and the sweet, resisting nothing. Allowing the totality of the experience, this is FIERCE LIVING!"

This version of Harissa is just like our lives. Incredibly spicy with a twist of slight bitterness & a remarkably soothing sweetness which lingers on the taste buds for sometime. 

Ingredients:-

4 big ripened tomatoes 
4 cloves garlic
6 dried red chillies
1 teaspoon cumin
1 teaspoon caraway seeds (shahi jeera)
1 teaspoon coriander seeds
3/4 cup fresh coriander
1/4 teaspoon sugar
Juice of half lemon
1 tbsp EVOO
Salt as per taste

Steps to Follow:-

1. Roast all the tomatoes on the naked gas flame.Keep turning with the tong until the tomatoes emanate a smoky aroma.
2. Once the tomatoes are roasted well, keep them aside to cool.
3. In a pan roast the following separately - garlic cloves, cumin, caraway seeds and coriander seeds
4. In a pan heat some water and add the dried red chillies to it once it starts to boil. Let the chillies stay in there for 20 mins.
5. Now in the meantime, peel off the charred skin of the tomatoes and dice them into cubes. Remove the excess pulp of the tomatoes (if needed. I have removed them in mine)
6. In a blender,roughly blitz roasted garlic, cumin, caraway seeds and coriander seeds along with tomatoes & coriander.
7. Add sugar and salt and squeeze in some lemon juice.
8. Add EVOO to it in the end.
9. Store in an airtight container in the refrigerator.

NOTE: Harissa paste will keep for up to months. Topping off with more oil after each use. This can be used as a relish for a main course or as a marinade too. To make further best use of it, is your creativity!

I have a jar filled with my bitter sweet Harissa sauce, soon to be used in my meals. How about you? Believe me, you cannot choose to miss to savor all the flavors of delightfulness.

Crazy Plum Shots

Fridays are exciting!! Especially, if they followed by a Saturday which is an off from office! Don't be surprised, Yes, i am expected to work on a few Saturdays as well... Sad isnt it?? :( So today is one of those super super Fridays when i just feel like celebrating with my Mr. Well, nothing special, just that i acutely suffer from mood swings..ha ha ha ha!! Kidding..

So as i mentioned 'celebration', i wished to start with something special this time. I was struggling in my refrigerator, hunting for that magical ingredient which would be the hero of my creativity. Viola!! I found three plums (enough for the two of us)  lying in the corner of my fridge, completely ignored and isolated. Awww..the cute chubby poor souls! I am sure they were convinced of being thrown in the bin by end of this week until i came to their rescue.

Okay..so i found my ingredient..Bravo! But what i do with it, was my next concern. Phew!!..My mind was in action again..thinking aloud..Plum Jam..no thats too boring..! A pie may be...naaahh..some other time..a plum cobbler would be good..No NO nO , it ought to be something different and exciting..COCKTAIL..uttered my mind, very curiously,..and i was intrigued and looked interested at the proposition. Yes that is it! Its going to be a cocktail. Final, Decided & Closed. No further dilemma! So i quickly checked at the mini bar and got hold of the best of the bourbon whiskeys and got cracking!

This concoction of varied juices is dangerously flavorsome & is best suited for any celebration with your dear ones.

Try it and you will know how true i was in my judgement.

Ingredients:-

For the Plum Syrup

     1/4 cup sugar

     1/4 cup water

     1 plum sliced

For Orange Syrup

     2 cloves

     ½ inch cinnamon stick

     2 cups freshly squeezed orange juice

For the Cocktail

     Sprig of mint leaves

     1 cup orange syrup 

     1 .5 cups plum syrup

     Juice of 1 lemon

     1 cup bourbon whiskey

     Lots of Ice cubes and water (if desired)

     Plum slices and mint leaves and lemon wedges for garnish.

Steps to Follow:-

1. To make an orange syrup,  pour the orange juice in a saucepan along with cloves and cinnamon and let it simmer until half the quantity. 

2. To make the plum syrup, mix sugar, water and plum slices in a small saucepan over medium heat. Warm until the sugar has dissolved. 

3. Lid the pan and let the contents simmer for about 10 mins.  Transfer the syrup in a bowl.         
4. Now, combine the mint leaves, orange syrup, plum syrup and lemon juice in a cocktail shaker. 

5. Vigorously muddle together until all combined.  

6. Pour in the bourbon and lots of ice cubes into the shaker, mix well, and strain into serving glasses (with additional ice, if desired). 

7. Garnish with additional plum, fresh mint and lemon wedges. Serve chilled. 

Have a fun filled weekend! Ciao..

 

Rose & Cardamom Panna Cotta

Often its the case that things happen because they were destined to take place. There is no connection, no association, yet, when such incidents occur, they leave one wondering why did that happen really?? Sigh!! But its only a little later that you realize, the reason. 

Here's my story when i was struck with something that was completely clueless about! 

I was on a look out on a recipe of a savory to contribute for a food event on an FB group, that i am a part of. I picked my key ingredients as Rose and Cardamom, still clueless with what to cook. This Italian dessert, delicately named, Panna Cotta, was one such case that just stormed up suddenly in my kitchen that day. I was completely uninformed about the ingredients of this dainty looking Miss, until i found myself in a local store frantically collecting stuff for my sweet cravings! 

I can't recall how and when i happened to hear this name, but i remember whenever its was, since then i have had an apprehension towards this jello, that making it would be a daunting task! Ha ha ha ha..Really??? I mock at myself now, laugh at my own presumptions and wonder how stupid i could be! The little did i know that this was THE one of the easiest sweetsomes to master! Finally, i attempted it, and it was all done in 30 mins!!! Yes, thats all! Mine was a royal amalgamation of Rose and Cardamom, sound exotic, Isnt it?? Trust me, it tasted similar too. An easy peasy pudding for which you could have varied versions of flavors - Vanilla, Saffron or Chocolate or may be Mango..You are permitted to think aloud with its flavors coz this dame will never give you a tough time...I bet!

Try it yourself to conquer your fright just like i did..ha ha ha!

 

Ingredients:-

1.5  cups heavy cream

¼ cup Sugar

1.5  tsp powdered Gelatin

3 tbsp cold water

½ tsp freshly grounded cardamom powder

2 tbsp fresh rose petals – Churned in a blender with little milk

2 tbsp chopped pistachios

Flavorless oil for ramekins

Steps to Follow:-

1. Line the ramekin with slight oil and keep aside. 

2. Sprinkle gelatin over the cold water in a bowl and let it stand for 5-10 minutes, until soft.  3. Heat the heavy cream with sugar in a saucepan until the sugar is completely dissolved.  

4. Add in the pureed rose petals and thoroughly mix. 

5. Remove from the heat and stir in the cardamom powder. 

6. Add the gelatin to the warm panna cotta mixture & stir until gelatin is completely dissolved. 

7. Divide the mixture and pour into 2 ramekins and refrigerate (Freezer compartment) of atleast 3 – 4hrs. 

8. Garnish with finely chopped rose petals and pistachios  juliennes. 

So here It is..the gorgeous beauty, absolutely drool worthy, waiting to be yours truly! Try this Italian pud and grab appreciations galore!

NOTE: De-moulding these lovelies could be tricky, so when out of the snowy zone, heat some water in a pan and give it a boil. Dip the ramekins in the hot boiling water for NOT more than 5 secs.  Run a knife around the edges of the ramekin and invert it on a serving platter. If the panna cotta doesn't de-mould right away, tap the ramekin lightly on the countertop to loosen it. If it still doesn't de-mould, return it to the hot water bath for another five seconds and repeat. Still doesn't, don't panic, Panna cotta can also be served without de-moulding. :)