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open_sauces:rasa_bombs [2013-10-23 10:41] – created nikopen_sauces:rasa_bombs [2013-12-18 13:20] (current) – Links to open_sauces changed to open_sauces:sidebar alkan
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   * 25 Gol Gappa balls   * 25 Gol Gappa balls
-  * 8 handfuls chanterelles (we used Cantharellus lutescens: luminous chantarelles) +  * 8 handfuls chanterelles (we used Cantharellus lutescens: luminous chantarelles) 
-  * 1 handful garlic cloves +  * 1 handful garlic cloves 
-  * 2 handfuls  shallots +  * 2 handfuls  shallots 
-  * 1 handful dried apricots +  * 1 handful dried apricots 
-  * 3 finger pinch cumin to taste +  * 3 finger pinch cumin to taste 
-  * 3 finger pinch salt to taste+  * 3 finger pinch salt to taste
   * Splash of olive oil   * Splash of olive oil
   * Splash of hot water   * Splash of hot water
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   * Mushroom soy sauce to taste   * Mushroom soy sauce to taste
  
 +Note:  In Ayurvedic recipes, the amounts of ingredients are often expressed relative to the size of hands, fingers and arms of the cook’s body.
  
 Chop chanterelles, garlic and shallots in tiny cubes. Heat olive oil in a pan. On low heat, sweat the garlic and shallots until soft. Add chanterelles and sauté until soft. Dry roast cumin powder in a non-stick pan. Coat apricots with cumin. Mix in with the mushrooms and add a splash of water. Purée the mixture to the consistency of a thick, smooth paste. Add harissa, salt and pepper to taste. Make a small hole in the Gol Gappa balls using a skewer or small knife. Fill the balls with mushroom and apricot mixture using a thick syringe a few minutes before serving (the balls should not be too hard nor too soggy). Serve sprinkled with cumin powder. Chop chanterelles, garlic and shallots in tiny cubes. Heat olive oil in a pan. On low heat, sweat the garlic and shallots until soft. Add chanterelles and sauté until soft. Dry roast cumin powder in a non-stick pan. Coat apricots with cumin. Mix in with the mushrooms and add a splash of water. Purée the mixture to the consistency of a thick, smooth paste. Add harissa, salt and pepper to taste. Make a small hole in the Gol Gappa balls using a skewer or small knife. Fill the balls with mushroom and apricot mixture using a thick syringe a few minutes before serving (the balls should not be too hard nor too soggy). Serve sprinkled with cumin powder.
  
 +Note: If harissa is not available, you can make it yourself – mix in a blender: 60 g dried chillies (soak in water before using), 2 tablespoons cumin seed (roast and powder), 3 tablespoons coriander seed (roast and powder), 4 garlic cloves, 1 teaspoon salt and 5 tablespoons of olive oil.
  
 +====Sourcing====
  
 +Chanterelles are best picked fresh from a forest (in places where this is still permitted), but we bought them from Champigros (St. Katelijnestraat, 1000 Brussels). Gol Gappa balls are often stocked by Indian and Pakistani grocers (the shop we usually go to is on Gentse Steenweg, 1080 Brussels). We bought mushroom soy sauce at the Asian supermarket Kam Yuen (rue de la Vierge Noire 2, 1000 Brussels). Garlic, shallots, apricots, cumin and harissa came from our local Moroccan grocers in Molenbeek in Brussels.
  
-(an [[:open sauces/]] recipe)+(an [[sidebar]] recipe)
  
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  • Last modified: 2013-10-23 10:41
  • by nik