Pakoras Shikarbadi-Style

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These are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.

Ingredients

  • 2 cups gram (chickpea) flour
  • 1 teaspoon red chile powder
  • teaspoon salt
  • teaspoon turmeric
  • teaspoon baking powder
  • Water
  • Peanut oil for frying
  • Thinly sliced green chiles, onions, eggplant, and potatoes

Instructions

In a bowl, combine the gram flour, chile powder, salt, turmeric, and baking powder and mix well. Add water and mix well until the batter has a creamy consistency. Heat the oil in a deep pan until water splatters when sprinkled on it.

Dip the vegetables in the batter, drop them in the oil a few at a time, and cook them until they are golden brown.

 

Goat Curry-Fiji Style

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Don’t worry, I don’t require you to slaughter a goat for this dish. Substitute lamb for the best results, or you can use beef, chicken, or pork. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.

Ingredients

  • 8 cloves of garlic crushed with 1 teaspoon salt (use a mortar and pestle or mini-chopper)

  • 1 teaspoons each ground fenugreek, coriander, and black mustard seed

  • 2 teaspoons each cumin and turmeric powder

  • 5 small, red, hot dried chiles, such as piquins, crushed, or substitute

  • 1 tablespoon cayenne powder

  • 2 tablespoons imported Indian curry powder

  • ½ cup cilantro, chopped

  • 2 pounds goat or lamb, cut into 1-inch cubes

  • 1 large onion, chopped

  • 3 medium potatoes, peeled and diced

  • 2 carrots, diced (or substitute a small, peeled eggplant)

  • 1/3 cup yogurt

Instructions

Mash the garlic and salt together in a mortar. Add just a bit of water to make a paste. Add the ground fenugreek, coriander, black mustard seed, cumin, turmeric powder, red chile, and curry powder and pound to a smooth paste, adding water as necessary. Transfer to a large pan and add half the cilantro. Add two cups or water and cook over medium heat until thick.

Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. Cook over medium heat for 30 minutes.

Add ½ of the chopped onion, the potatoes, and carrots, partially cover and cook for 45 minutes or until everything is tender. The sauce should be very thick. At the end, add the rest of the chopped onion, stir in the yogurt, and sprinkle the rest of the cilantro over the top.

Kokoda (Fijian Spicy Fish)

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This fish dish is a Fijian favorite and utilizes common ingredients of the islands. It is the Fiji version of ceviche. Serve it with a fresh fruit salad.

Ingredients

  • 4 large fillets of white fish such as mahi-mahi

  • Juice of 3 large limes

  • ½ teaspoon salt

  • 1cup fresh coconut cream

  • 1 large onion, minced

  • 1 small green chile, such as serrano, seeds and stem removed, minced.

  • 2 medium tomatoes, diced

  • 1 bell pepper, seeds and stem removed, diced

Instructions

Cut the fish into bite-size pieces. In a non-reactive bowl, combine the fish, lime juice, and salt. Marinate overnight in the refrigerator.

Remove from the refrigerator, add the coconut cream, chopped onion, and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells).

 

Chicken Basquaise with Espelette Piperade

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Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.

Ingredients

  • ½ cup olive oil

  • 4 medium onions, chopped

  • 3 cloves garlic

  • 4 green bell peppers, seeds and stems removed, chopped

  • 2 red bell peppers, seeds and stems removed, chopped

  • 4 large tomatoes, peeled and chopped

  • 3 tablespoons ground piment d’Espelette, or more to taste (substitute hot paprika or New Mexico red chile powder)

  • 1 pinch thyme

  • 1 chicken, cut up

  • Salt and pepper to taste

    • Instructions

    Heat 1/4 cup olive oil in a large frying pan and saute the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 10 minutes. Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer to a bowl.

    Wipe out the pan and heat the remaining 1/4 cup of oil. Brown the chicken in the oil until golden, turning often. Pour the Piperade over the chicken, reduce the heat, cover and simmer until tender, about 30-40 minutes. Add salt and pepper to taste.

     

    Sliced Veal with Espelette Peppers

    Dave DeWitt Recipes Leave a Comment

    This is a classic veal dish from southwest France. If you cannot find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder. Serve with mashed potatoes and yellow squash.

    Ingredients

    • 1/4 cup olive oil

    • 1 onion, sliced

    • 1 clove garlic, chopped

    • 4 green bell peppers, seeds and stems removed, finely chopped

    • 2 red bell peppers, seeds and stems removed, finely chopped

    • 1 ½ pounds veal, thinly sliced and then cut into 1-inch pieces

    • 1/4 to ½ cup Espelette Puree

    • 2 teaspoons freshly chopped thyme

    • 2 bay leaves

    • 1 cup beef bouillon

    • Salt and pepper to taste

    Instructions

    In a large saute pan, heat the olive oil. Saute the onion and garlic for 5 minutes, then add the bell peppers and saute for 5 more minutes, stirring occasionally. Add the veal, Espelette Puree, thyme, and bay leaves, and saute for 5 more minutes. Add the bouillon, cover, reduce the heat, and simmer for about 30 minutes. Remove the cover and continue cooking for 10 more minutes until the mixture thickens. Add salt and pepper to taste.