Kolhapuri Flower-Batata Rassa

When looking for recipes to use the masala that Nupur sent, my stack of Saptahik Sakal came through in a big way. Though I found several recipes for Kolhapuri food there, most of them were either for non-vegeterian food or they didn't involve using any pre-made masala.

Finally I settled on making a rassa. Any vegetable preparation with gravy is categorised as a rassa (ras/ rus = juice). The usual suspects in a rassa are caulifower, potatoes, and green peas. Sometimes a tomato puts in an appearance.

One common thread I noticed in the recipes for the non-vegeterian dishes was that the masala was added to sauteed onions and then ground to a paste (kalwan). This paste was the main seasoning.
If the masala was aromatic to begin with, the kalwan was even more so.
Taste wise it packed a major punch. None of those delicate, subtle or barely-there flavours.
The masala that was stuck to the sides of the mixer bowl was carefully collected, spread over a slice of bread and one squirt of lemon later I was in sandwich heaven.

Kolhapuri Flower-Batata Rassa

Ingredients
2 cups cauliflower florets
1 medium sized potato, cubed
1 medium onion, sliced
2 tbsp oil
1 tbsp Kolhapuri masala
4-5 stalks of cilantro, chopped
salt, to taste

Method
Heat 1 tbsp oil and saute 3/4th of the onions till brown.
Add the masala and cook slightly (just under a minute). Do not add any water.
Grind the onion-masala mixture (kalwan).
Heat the remaining oil and saute the onions that were set aside.
Add the kalwan and cook for about 1-2 minutes, stiring constantly. If the kalwan sticks to the pan, add a bit of water. The colour reduces a bit on cooking.
Add about a cup of warm water, salt, and the vegetables.
Cover and cook for 7-8 minutes (or less if you like the vegetables to retain a crunch).
Adjust the salt.
Enjoy with bhaat (rice), bhakri, or ghadi-chi poli.

Adding links to the chain
Being a part of the Arusuvai Friendship Chain (US edition) has been a lot of fun. The most satisfying aspect of blogging is getting to know like minded food bloggers (snobs and all).
I'd like to pass on Aurusuvai mystery packages to the following bloggers who continue to inspire with their fresh take on food, their writing, and their breathtaking photographs:
Food For Thought and Evolving Tastes.

When the Bay Area Indian food bloggers get together was announced, I heard from several non-bloggers who were interested in meeting the people behind the blogs. As it was a strictly bloggers-only event, I had to turn down these requests. But if they'd like to receive an Arusuvai package from me, please send me an email (the.best.cooker@gmail.com).

(Stuffed) Peppers

Growing up, we found bell peppers 'funny'. They are called by such hilarious names: bhongi mirchi, dhabbi mirchi, dhabboo mirchi and even simla mirchi. I can understand the bhongi, dhabbi, and dhabboo part. They all refer to the size and shape: knobby-chubby- tubby.
Why simla mirchi, I don't know.

This version of stuffed peppers is a departure from the way they are usually made. I wanted to use ginger and garlic but the kasuri methi was a last minute addition. The methi added a wonderful dimension of flavour and left me pleased with myself!



Stuffed Peppers

Ingredients
4 Bell Peppers, tops removed and each pepper cut vertically into two
1/2 cup chopped veggies like carrots, bell peppers, or peas (optional, only for extra colour)
1 large potato, boiled and grated (or mashed)
1-2 tsp ginger-garlic paste
1 (generous) pinch kasuri methi
salt, to taste
1 tbsp oil + extra to coat the peppers inside out
Cilantro, for garnishing

Method
Preheat oven to 350F.
Line a baking sheet with foil.
Oil the peppers lightly and place them on the sheet, cut side down.
Bake for about 15 minutes.

Meanwhile, prepare the filling.
Heat oil in a wok (kadhai) and add the ginger-garlic paste.
If the paste sticks to the wok, add a little water.
Add the kasuri methi and fry for about a minute.
Add the potatoes, salt, and the veggies (if using).
Mix well and turn off the heat.

Stuff the peppers with the filling, place them on the baking sheet and bake again for 15-20 minutes, depending on how soft you want the peppers to be. I baked for 15 minutes, as I wanted them on the crunchy side.
Sprinkle with cilantro.
Enjoy!

Before serving, I further cut each pepper piece in half.
We had the peppers with rice, but they will also go well with rotis/ parathas.
Before dinner, I noticed small hands sneakily stuffing a stuft pepper in their small mouths. So they are sure to make good appetizers. Especially since they taste just as good at room temperature.

The peppers are on their way to Nupur for her A-Z of Indian Vegetables series.