• Choose a category
• All
• Classic-Fiction

By Root 329 0

the oil to 350 degrees F. In batches, remove a few artichoke slices from the water at a time, dry them very well with paper towels, and then fry them until they begin to color. Place in a strainer to drain any excess oil while you work on the rest of the artichokes. Once all artichokes are fried, repeat the process, frying them again until golden brown. Artichokes will be very crispy. Blot with paper towels to remove excess oil. Add the fried artichokes to the large bowl with the mixed ingredients and toss gently.

Garnish

1 cup sev (small chickpea noodles, a snack at most Indian stores)

Chive blossoms

How to Plate: Place the Artichoke Bhel Puri in the center of a large bowl, gently pressing into a mound. Sprinkle the sev evenly over the mound and plate. Garnish with chive blossoms.

Fricassee of Morels and Fava Beans, and Coconut Taro Purée

Serves 4 to 6

Taro Purée

1 tablespoon canola oil

1 tablespoon chopped ginger

1 teaspoon chopped garlic

3 cups taro root, peeled and cut into 1-inch chunks

2 cups vegetable stock

3 cups coconut milk

Salt and pepper to taste

To make the Taro Purée: Heat a 3-quart heavy-bottomed stewpot over moderate heat. Add the oil, ginger, and garlic, and cook for 1 minute. Add the taro root and sauté for 2 minutes. Add the vegetable stock, coconut milk, salt, and pepper. Cook, uncovered, until tender; drain, reserving the liquid. Purée in a food processor with a little liquid, adding more until a smooth and thick consistency is achieved. Keep warm until ready to serve.

Fricassee of Morels and Fava Beans

2 tablespoons canola oil

4 cups morels, cleaned and cut into halves or quarters

Salt to taste

2 tablespoons minced shallots

2 tablespoons peeled and minced ginger

1 tablespoon sliced chiles

4 tablespoons white port wine

1 cup blanched fresh fava beans (pre-blanched frozen may be used)

3/4 cup vegetable stock

1 teaspoon black cumin (shahi jeera)

1/2 cup cilantro, picked and cut into ribbons

1/4 cup minced chives

To make the Fricasse of Morels and Fava Beans: Heat a gallon-size heavy-bottomed stewpot over moderate heat for 2 minutes. Add the oil. When the oil starts to shimmer, add the morels and reduce the heat to medium-low. Season with salt and cook, stirring constantly, for 3 to 5 minutes. Add the shallots, ginger, and chiles, and cook for an additional 2 to 3 minutes. Deglaze the pan by adding the wine and stir to scrape up the caramelized bits from the bottom of the pan. Add the fava beans, vegetable stock, and black cumin, simmering for 2 minutes more. Adjust seasoning to taste and stir in the cilantro and chives. There should be some liquid left in the pan.

How to Plate: Distribute the Taro Purée in the center of four to six bowls, based on the portion size desired. Spoon the Fricassee of Morels and Fava Beans around the purée with the broth.

Upma Polenta, Fricassee of Roasted Asparagus and Spring Onions

Serves 6

Polenta

4 tablespoons canola oil, divided

3 cups Indian semolina (“Suji”)

6 cups vegetable stock

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds

2 tablespoons minced shallots

1 tablespoon sliced chiles

2 tablespoons minced ginger

2 tablespoons thinly sliced kokum

1/4 cup cilantro, chiffonade

2 tablespoons chopped chives

Salt and pepper

To make the Polenta: Heat a 3-quart heavy-bottomed stewpot over medium-high heat and add 2 tablespoons oil. Add the semolina to the pot and toast, stirring constantly, until the semolina is lightly colored, about 8 to 10 minutes. This can be done up to a day in advance.

Heat the stock and keep hot. Heat a 3-quart pan over medium heat, add remaining oil and heat until it shimmers, about 2 minutes. Add the mustard and cumin seeds, and cook for 1 to 2 minutes, or until the mustard seeds start to pop. Add the shallots, chiles, and ginger, and cook until the shallots are translucent. Add the semolina and toast for 1 minute. Add the kokum, herbs, and hot stock; bring to a boil and turn off the heat. Season with salt and pepper. Cover with a tight-fitting lid and let set for 15 minutes. Before