Saturday, June 17, 2017

Mushroom Potstickers with Mint Sauce

I am constantly reminded that I am Indian when I cook. It's tough for us to show restraint- we have too many masalas. When a traditional gravy is made, I usually go for the entire line up of spice powders on the shelf. Pick, open, shovel, dump, repeat. You don't even have to think about it. That's why I like cooking non-Indian dishes. It's challenging. Like some food pervert, I have to stop my hands from grabbing those bottles.

Potstickers. What can I say. They're always a hit. But this is the first time I made a simple western herb sauce and I tell you- you could pour that thing on stale bread and I'd wolf it down. Beautiful. I'll be making this again.

Mint Sauce

6 sprigs of mint (1 tbsp blitzed mint leaves)
1.5 tbsp extra virgin olive oil
1.5 tbsp white vinegar
1/4 tsp salt
1/4 tsp sugar

Mix all the ingredients together in a bowl and set aside.

Mushroom filling

1 cup of button mushrooms
Salt and pepper to taste
Oil for frying.
1 large onion, finely chopped

Slice the mushrooms and place them on a frying pan with a dash of oil. Season, fry both sides on high flame till golden brown and set aside. (Traditionally chopping up mushrooms and cooking them all together results in a soggy mess- which isn't bad, but I prefer this drier version albeit its complex cooking process) In the same pan, add a dash of oil, add the onions, season and fry lightly. Mix it in with the mushrooms.

Potsticker dough

1 cup plain white flour
1/4 cup of boiling water
1 pinch salt

Mix all the ingredients together and knead thoroughly for 10 minutes. The dough would be stiff and firm. Cover with a wet cloth in a bowl and set aside for 2 to 4 hours.


Roll out the dough into a log, portion it into 7 equal pieces. Roll each piece into a rough circle. Use a cookie cutter or small lid to make a perfect circle. Gently use the rolling pin to make the edges thinner than the middle. Place filling in the center, run a wet finger along the edge and seal the edge. Pleat it gently.

In a pan, add 2 tbsp of oil and place the potstickers in it. Fry for 1 to 2 minutes till the bottom is nicely golden brown. Then add about 3 tbsp of water, cover with a lid and cook for 5 to 8 minutes. Serve potstickers with mint sauce.

Friday, June 9, 2017

Jackfruit Jam

This is one of the most delicious fruits- aromatic and sweet.  Unripe, the flesh is great for chips with a dash of salt and turmeric powder. The seeds make a great spicy fried dish.  But I've never tried jam before. Leaving a whole fruit in the car and forgetting about it for a day and a half is enough to push a person towards salvaging the flesh and making a jam out of it. Simple recipe, really. I'm not a great jam eater, but I liked this on buttered toast. Making a bottle of this when the fruit is in season might be a good idea for those who like the flavor. 


6 cups jackfruit, deseeded, cut into strips
2 cups water
1.5 cups sugar (depends on the sweetness of the fruit)
i pinch salt
juice of one lemon


Place the water to boil in a large non stick vessel. Put the jackfruit slices in and cook till the water is half gone. Add the sugar, lower the heat and cook till the mass thickens. Add the lemon juice, salt and keep it on low till it's thick. Take off the heat and leave it to cool overnight in the same vessel. It'll thicken to a jam consistency. Transfer it to a glass bottle and refrigerate.