I have tried two of her recipes. One is the Potato choka and the other one is Coconut-Cilantro Rice.
I have modified the recipes and tried to experiment going with the concept of fusion food.
I made Potato choka with Pepper Jack cheese. I wanted to see how this cheese blends with potatoes and it was amazing.
I have followed Cynthia's recipe, but omitted the green onions and skimped on the hot pepper as the cheese already had peppers in it.
Yield: 1½ cups
1 pound potatoes, peeled
Salt to taste
2 tablespoons vegetable oil
Hot pepper to taste, minced
2 tablespoons thinly sliced green onions (white and green parts)
2 tablespoons finely diced mixture of red and white onions
1. Add potatoes, water and salt to a saucepan and bring to a boil, covered
2. Cook potatoes until fork tender
3. Fire-roast the potatoes on the open flames of your gas stove or outdoor grill, using tongs (let the potatoes get a little charred)
4. Mash potatoes in a bowl with the oil
5. Add pepper to taste and mix in green, white and red onions. Taste for salt and adjust if necessary
6. Serve with roti or rice
I have modified this recipe also.
I did not use green onions. I did not make paste of coconut, cilantro, nor did I toasted the coconut. I used coconut milk to cook the rice instead of water and then I fried the fresh scraped coconut along with ginger and green chilies. And the best thing I did was I squeezed some fresh lime over the rice and boy it added a refreshing flavor to the rice.
3 tablespoons vegetable oil, divided
(1st use – 1 tbsp to sauté ginger and chillies)
(2nd use – 2 tbsp to make coconut-cilantro paste)
2 tablespoons fresh ginger, finely chopped
1 tablespoon finely chopped chili
3 cups basmati rice, washed
4 ¼ cups water
Salt to taste
1 cup freshly grated coconut, toasted
2 cups fresh cilantro, chopped
4 green onions sliced thinly (white and green parts)
1. Heat 1 tablespoon oil in sauce pot and gently cook the ginger and chili stirring until softened (about 1 minute)
2. Add rice to pot and stir (about 30 seconds)
3. Add water and salt to taste, cover and bring to a boil
4. Reduce heat to simmer when you begin to see the surface of the rice (within 5 – 6 mins). Cook covered for 20 minutes or until all the moisture is absorbed.
5. Meanwhile, heat a pan on medium heat and toast the grated coconut until golden brown (about 10 – 12 minutes)
6. Remove pan from heat and let coconut cool completely
7. Place cilantro, coconut and remaining oil in a food processor or pound and grind to a paste using a mortar and pestle. Add salt to taste