Add Some New Flavors To Familiar Favorites

The taste of being back home

I just got back from an exhilarating vacation to attend my nephew’s wedding in India. The humdrum of meeting with family, friends, cousins and long lost relatives was such a wonderful treat. And the food! Even on regular visits home to meet my father, my plate is piled-high with yummy home cooked meals, jaunts to new restaurant’s and nights spent exploring the myriad street food options that the city has to offer. But wedding food is a notch above, with a smorgasbord of some of the best dishes I have ever tasted. So, returning home brings with it a mix of emotions. While memories linger, there is a certain comfort in being back in the familiar surroundings.
Every time I return from a vacation, I crave home cooked meals; but I am usually not in the mood for anything elaborate. I want to still taste the flavors I remember and love, but also something new to tantalize the taste buds.
Sharing a few recipes of what I managed to cook up this week.

Gujarati Bharela Turiya Nu Shak

A staple in our house, it’s very tasty and served with rotli.

INGREDIENTS

For the masala stuffing

•  3 tbsp crushed peanuts
• ½ cup besan 
• Salt to taste
•  ½ tsp turmeric powder
• 1 tbsp red chilli powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tbsp jaggery or sugar
• 1 tsp lemon juice
• A handful of coriander leaves

For turiya nu shak

• 3 turiya
• 4 tbsp oil
• 1 tsp cumin seeds
• 2 dry red chilli
• Pinch of hing
•  ¼ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• Salt to taste
• 1 cup water
• 1 tsp kasuri methi

PREPARATION

1. Peel skin of turiya. Cut it into medium-size pieces and make slits into the center. Keep it aside.
2. In a bowl add crushed peanuts, besan, salt, turmeric powder, red chili powder, coriander powder, cumin powder, jaggery, lemon juice, coriander leaves, and oil. Mix well. Masala is ready.
3. Now stuff the turiya with masala and keep it aside.
4. In a pan, add oil, cumin seeds, dry red chili, and hing. Sauté it.
5. Now lower the flame, add turmeric powder, red chili powder, coriander powder, and some water.
6. Add the stuffed turiya and cook/steam by lidding the pot. Add water a little at a time if they stick to the bottom of the pan. Cook till they become soft. 
7. Garnish with coriander before serving.

Air Fried Ravioli

Super tasty as a snack or main. Makes for a great appetizer. Dip in marinara sauce.

INGREDIENTS

• 1 large egg
• 1 tablespoon water
• ¼ cup bread crumbs 
• ¼ cup freshly grated Pecorino Romano cheese
• 1 (9 ounce) package refrigerated spinach and mozzarella ravioli
• olive oil cooking spray
• 1 cup marinara sauce, warmed

PREPARATION

1. Preheat an air fryer to 350 degrees F 
2. Beat egg and water together in a small bowl. Combine breadcrumbs and Pecorino Romano cheese on a plate. Dip 1 ravioli into beaten egg mixture, then into bread crumb mixture, pressing to coat. Place breaded ravioli on a plate and repeat with remaining ravioli. Lightly spray ravioli with cooking spray.
3. Place as many ravioli in the air fryer basket as you can without overlapping them.
4. Cook in the preheated air fryer for 6 minutes; flip ravioli using tongs and cook for 4 minutes more. Remove from the air fryer and repeat with remaining ravioli. 
5. Serve with warmed marinara sauce for dipping.

Pecan Tassies

INGREDIENTS

• Buy phyllo cups from the frozen section of the grocery store.

For the filling:

• 1 egg
• 1/4 cup packed light-brown sugar
• 2 tablespoons maple syrup
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon unsalted butter, softened
• 1/4 teaspoon salt
• 3/4 cup coarsely chopped pecans

PREPARATION

For the filling:

1. Whisk together the egg, sugar, vanilla, maple syrup, butter and salt in a medium bowl.
2. Stir in the pecans.
3. Place 1 1/2 to 2 teaspoons of filling into each premade cup.
4. Bake until crust is golden brown (about 15-18 minutes). Allow to cool completely in tin on a wire rack before unmolding.