The event is to cook dishes from other blogs. This month it is Cynthia's blog "Tastes like home".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.
Potato Choka
Yield: 1½ cups
Ingredients
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
Method
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
The other dish I made was Coconut- Cilantro 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.
Cynthia's recipe:
Coconut-Cilantro Rice
Ingredients
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)
Method
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
