Inspiration is hard to come by. But sometimes it just takes a plate of caramelized veggies for it to rush back into your head. There are not many days that I feel amazed at just the inherent taste of a fruit or a vegetable and what one can do with it. What we have here is a twist on the Kashmiri dish ‘chunth wangun’ (apple brinjals). While the original is cooked up with traditional spices, this one right here was not but still turned out to be completely badass. Many don’t know that apples can be cooked. And why not, I ask? What’s not to cook about them, if you find the good ones. If you happen to find slightly raw ones then you are in luck. Even if you don’t, then if they are firm enough they would do the job. The sweet caramelized apples, the slightly salty and soft brinjals and the sautéed onions, all in a spicy mix. Ah! It is complete heaven and to think how easy it is to cook, makes me wonder if I would be dishing this out every other day.
Chunth Wangun (Apple and Brinjal fry)
How to cook em up:
Heat a pan with oil.
Put a couple of Asafoetida (Hing)
Add some apples (green) and cut up brinjals
Cook at medium heat for 10 min
Add mustard and chilli powder
Cook for 5 min
Add some onions to the mix
Cook for another few minutes till the apples and brinjals are tender
Sweet tarts are almost the same as savoury ones, the difference being the filling and the fact that the pastry crust has sugar instead of salt in it. A french apple tart is a great way to use the slightly raw green apples that start coming in winters. The difficult part in this dessert is just rolling out the dough but to us Indians who are brought up on chappatis and rotis, it should come naturally. The tart is filled with a sauce made of apples and then it is layered with caramelized apples on top, giving it a biscuity…
Like most Indians I know, my favourite food is Rajma Chawal/Rajma Paranthas. But as I found out recently, Rajma is also one of those recipes that are hard to replicate. Everyone has their own recipe, but more importantly, even if people follow the same recipe, they then to end up with a different product. Try replicating your mom’s Rajma, and you will know what I am talking about. Recently a friend of mine told me that while he always follows my Rajma recipe, the result while delicious is just not the same. I am flattered of course, because I…
Rajma Chawal, India’s answer to pizza (in terms of popularity) is one of the most mystical food dishes that I have come across in my life. The thing about Rajma chawal is that the one recipe that you love the most is the one that your mother cooks for you. No chef in the world makes a better version. While growing up I had encountered two different recipes of Rajma. The first one was a Kashmiri dish called Gogji Razma, where Rajma cooked with Turnips. Only Kahmiris can appreciate it, I feel. And the other one was my mother’s recipe!…