Sunday, 29 May 2016

Ramaa Shanker Inspired Tomato Salad #sikandalouscuisine



This is dish is inspired by a photograph Ashish Chopra , culinary historian and friend had shared of what was served at The Spirit of Celebration Food Festival in Udaipur - the original recipe is by Ramaa Shanker , I dont know the recipe , but Ashish told me the ingredients used and this is my blind attempt to recreate it .Tasted superb , specially when allowed to sit an hour or two.I was guided by a photograph he shared , next time I will cut each tomato piece into half.
I was told by Ashish " Fresh mint, curry powder, roasted sesame seeds and ginger.. Grind them into a paste.. Add a little lemon and orange juice.. Salt and pepper according to taste. Mix all with the tomatoes and  garnish with fresh mint leaves and serve chilled ". That is exactly what I did , going with my taste buds .
8 Juicy Desi Tomatoes - Cut into 4-6 pieces .Lightly salt , they will release juices which will flavor the chutney - salting tomatoes in advance  was my touch.

Make Chutney:
15 Fresh Mint Leaves.
2 Heaped Tablespoons Curry Putta Powder - I have shared the recipe here.
1 Tablespoon Lightly Roasted Sesame Seeds.
1/2" Ginger.

After you make the paste add :
60 Ml Lemon Juice.
120 Ml Orange Juice

Mix well ,adjust flavors and toss in the tomatoes lightly. Garnish with more mint leaves and serve chilled .Delicious !



Spicy Curry Leaf Powder / Karivepaku Podi

2 Cups Curry Leaves - You can use tender stems too.
1 Tablespoon Channa Dal .
1 Teaspoon Urad Dal.
1 Teaspoon Jeera Seeds.
1 Tablespoon Coriander seeds.
1 Teaspoon Black Peppercorns.
1/2d Teaspoon Methi Seeds.
1 Tablespoon Imli - remove the seeds , dont use paste.
20 Whole Red Chiles - adjust to taste.
Salt.

In a wok using 1 teaspoon oil lightly roast the dals till aromatic and lightly colored - 3-4 minutes.Set aside.
Remove dals and roast the seeds adding 1 more teaspoon oil . I roasted all together , towards the end break chiles and add them along with imli , roast 1 minute.Set aside.

Now the slow part , I did this in 3 lots - add 1 teaspoon oil , and saute the leaves till they dry out and you can hear them crackle . Do patiently over low heat , took about 3-4 minutes per lot.Set aside and cool down the leaves by spreading them out .

Now grind all the Masalas to a fine powder , then start adding in the leaves till you come to what this picture looks like. Now add salt and you are in a delicious place !


Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/


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