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Connecting Albert County

Recipes

Shak Handvo (Baked Vegetable Cake)

23/8/2021

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Handvo is a traditional Gujarati savoury cake made with rice, lentils and lots of vegetables, such as bottle gourds, fenugreek leaves and carrots. It is spiced with fresh ginger and green chilies, tempered with mustard seeds, sesame seeds, and dried red chilies. This wholesome dish can be enjoyed as a meal by itself or with a side of pickles or chutney. "

​There are many different combinations of ingredients for Handvo. I am introducing the following recipe, which is very simple to prepare and produces a delicious vegetable cake! Shak Handvo can be served warm or at room temperature for breakfast, lunch, a snack or dinner. I love to pair mine with some pickles and ginger tea for breakfast. Shak Handvo can be made ahead and refrigerated for up to a week. I like to cut it into smaller pieces and then reheat each piece for 20-30 seconds in the microwave. Handvo makes for a perfect potluck, picnic or travel food." Lalitha 
​

Ingredients

1/2 kg (1.1 lb) mixed vegetables, e.g., peas, onions, French (green) beans, cauliflower, carrots, white bottle gourd or your favourite vegetables
1/2 kg (1.1 lb) potatoes salt to taste
1 cup milk
1 cup rice flour
4 tbsp chopped coriander (cilantro) leaves

Optional:
ginger (chopped finely)
a few curry leaves
mustard seeds
white sesame seeds dried whole or flaked
red chilies  

Directions

Boil the mixed vegetables. Boil, peel and mash the potatoes into a smooth pulp. Add the boiled vegetables to the potato pulp. Then add salt, milk, rice flour and coriander leaves. Mix well.

If you are using the optional ingredients, heat the oil of your choice. Add mustard seeds. Once they start sputtering, add ginger and chopped curry leaves. Turn the heat off. Add sesame seeds and chilies. Add this mixture to the dough and mix well.

Preheat oven to 350F. Prepare a baking pan by greasing all the sides and the bottom. Spread the dough evenly and press it lightly with the heel of your palm.

If desired, sprinkle a little rice flour, bread crumbs or sesame seeds on top of the dough before baking. This will form a brown crust.

The total baking time is 30-45 minutes. Lalitha bakes it for 25 minutes at 350F and then broils it for 5 minutes (which gives it a crispy browned top). Let it cool for 20 minutes, then remove it from the baking pan.

From the kitchen of Lalitha Mahadevan
Article: 
Diversity in the Kitchen: India
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Easy Baingan Bhartha (Oven-roasted Eggplant Curry)

23/8/2021

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This easy Baingan Bhartha recipe uses your oven to achieve the smoky flavour of authentic Baingan Bhartha (Smoked eggplant curry). This smoky eggplant curry is popular in Indian and Pakistani (particularly Punjabi) cuisine.

​
"Since eggplant is a ‘warming’ food, it pairs really well with cooling side dishes. I almost always serve Baingan Bhartha with yogurt on the side. Since Baingan Bhartha is a ‘dry’ curry with minimal gravy, it’s typically served with naan, roti or other bread." Lalitha
Ingredients

2 small eggplants*
3 tbsp ghee*(unsalted butter)
2-3 tbsp canola or grapeseed oil
1 tsp cumin seeds
2 small onions, finely chopped
4 garlic cloves, crushed
1/2- inch piece ginger, crushed
2 small tomatoes, finely chopped
1/2 tsp salt, or more to taste
1 tsp regular or smoked paprika powder*
1/2 tsp (or to taste) red chili powder*
1/4 tsp turmeric powder*

Optional
1 small green chili pepper (e.g., Thai or Serrano), chopped finely
Few curry leaves (chopped finely)
1 to 2 tbsp chopped coriander (cilantro) leaves
1 tsp fresh lemon juice
1/2 or 1 tsp (to taste) garam masala

*Smallish globe-type eggplants about 1 kg or 2.2 lbs in total. Try to choose eggplants that seem light for their size (they have fewer seeds and therefore are less bitter).

*Ghee is similar to clarified butter, where all milk solids are removed, but cooked just a bit longer. Ghee has a slightly more nutty flavour than clarified butter. Ghee is a traditional Indian food. Mix ghee with oil to get the fluidity of the oil and taste of ghee.

*Spices – Too many spices can clutter the remarkable smoky flavour, so Lalitha likes to keep them to a minimum. 
​
Directions

Set oven rack so eggplants will be close to the heat. Using a sharp knife, cut a line from top to bottom of each eggplant on four sides. Use a fork to poke several holes in the eggplants.

Preheat broiler to 550F. Line baking sheet with foil. Roast the eggplants for 30 minutes, turning after 15 minutes. The skin will blacken; the eggplant may burst. Once the eggplant cools (you can place it in a bowl of water to speed this up), peel off the blackened skin. Don’t worry if bits of skin remain. Remove stems and coarsely mash the flesh by hand or use the pulse function of a food processor. Set aside.

Heat ghee and oil in a skillet over medium heat. Add cumin seeds. They will start to sputter. Add peppers, curry leaves and onion and sauté for 5-8 minutes until slightly golden. Add garlic and ginger. Sauté 20 seconds. Add tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add water if needed to prevent spices from burning. Add salt, paprika, chili, turmeric and garam masala.

Add mashed eggplant and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 8-10 minutes. Taste and add oil, salt or paprika (for colour) as needed. It has finished cooking when the oil separates from the curried eggplant. After sautéing, if you don’t see the oil separate, add another 1-2 tablespoons of oil.

Turn off the heat. Stir in the chopped cilantro. Sprinkle lemon juice over it and serve.  

From the kitchen of Lalitha Mahadevan
​
Article: Diversity in the Kitchen: India​
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Carrot Salsa

23/8/2021

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Ingredients

6 cups tomatoes
3 cups carrots
1 1/2 cups cider vinegar
1/2 cup honey
1/2 cup diced onion
1/2 cup chopped jalapeño pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped cilantro 


Directions

Coarsely chop cored tomatoes, grate peeled carrots and finely chop onions and jalapeño peppers. Leave seeds in if you want more heat. Combine all the vegetables in a large saucepan.

Add vinegar and salt. Cook until it thickens, about 1 hour.

Add honey, freshly ground black pepper and chopped cilantro. Cook for another 5 minutes.

Fill jars, wipe rims, apply lids, and screw on bands. Process in water canner for 15 minutes. (If you are new to canning, check out canning books or advice from a reliable website.) 

From the kitchen of Angela MacDougall

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Garlic Coconut Soup

23/8/2021

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In September, the curing process of garlic will be done and the bulbs will be ready to put away for the winter. Interest in garlic has risen significantly in the last few years as more people are growing their own food and realize that garlic grows great in our climate. Check out this interesting, unique and delicious recipe for garlic soup!
Ingredients

1 cup chopped fresh garlic
chives to garnish
1 cup white wine
2 cups chicken broth (stock)
1 400-ml can coconut milk
1 cup cubed potato
salt and pepper to taste
extra virgin olive oil 

Directions

Sauté garlic in oil in pot for 5 minutes on medium heat, add white wine, cook for 5 more minutes.

Add chicken broth, potatoes, salt and pepper. Cook 10 minutes and then add the coconut milk. Simmer 5 more minutes until potatoes are fully cooked.

Blend the mixture until smooth. Top with chives and drizzle with extra virgin olive oil.

Enjoy. 

From the kitchen of Michelle Alcorn

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Fast Liver

23/8/2021

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"This recipe provides an immediate way to get the nutritional benefits of liver when you don’t have the time, the groceries, the will or the place to fuss out a regular meal. Maybe you are alone, between cheques, on the move or whatever. In other words, you are burning your candle at both ends and need a short-term rescue," writes Jim.

"As an aside, if you ask around a bit, you can find sources of our local grass-fed beef liver, which often has the best nutritional quality. How’s that for your meat budget? If you don’t take the whole liver, ask for a dinner-plate-sized lobe. Any liver will do (although I don’t enjoy pork liver myself). With a long sharp knife, slice the liver lobe into bacon-sized strips as thin as you can. Freeze serving-sized jumbles in a bag." Jim Kitts 
Picture
Ingredients

Liver
Salt and pepper
Cornmeal
Oil
Butter (optional)

Directions

Starting from thawed liver on a dish, pour away the blood-like myoglobin and water. Turn it out onto a couple of paper towels; pat the top dry. Pepper lightly. Thinly sprinkle cornmeal on the top using a teaspoon.

Lay the cornmeal-side down in a preheated, well-oiled frying pan. In about half a minute, move the liver slightly with a fork so nothing sticks to the pan, cook at medium heat for a couple minutes. Lightly salt and pepper the top side as it cooks.

Coat the top with cornmeal and consider the next step. If you are watching your cholesterol, liver is a high source in itself, so simply flip the liver over, wait a moment and then turn the heat off. Let the heat of the pan finish the cooking process. Otherwise, pat a little butter onto each slice of liver, flip it over, and finish cooking.       


From the kitchen of Jim Kitts 

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    Connecting Albert County's Guide to Healthy Eating

    Connecting Albert County is grateful for a Community Food Action grant from the Government of New Brunswick enabling us to publish articles on healthy eating using local ingredients.

    We invite readers to share their stories, tips and recipes; please send these to [email protected].

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