A bright and sunny day after a long spell of rain and a relief for all brothers and sisters who were commuting long for tying rakhi, at least they don’t have to face the water clogging on the roads.. . You all will be agree with me, that all over the world sweet somehow or somewhere goes hand in hand with celebration.
So after having lots of sweets(mithai) today on Raksha Bandhan you all must be craving for some savory or in fact something spicy. I understand you all completely. I am also one of you.
My son who is crazy about mithai, and his dear nanu(grandfather) never let that box of mithai finished. Every day he calls and asked whether it is finished. So if you come to our home you will always find mithai and a dessert made by me.
I know after eating this whole day you don’t even want to hear its name. So let’s talk about Harissa. If you happen to visit our house you will find that we put very little spice in our food, but sometimes you want that extra kick in your food. So when I found that recipe in my goodfood magazine. I knew it has to be made, now I never let that harissa bottle emptied in my freeze. Whosoever want to spice up their food, we just put t a spoonful or two -in our vegetable or dal or whatever savory we eats. We are a vegetarian family otherwise it goes well with non veg. too. Actually harissa is made with bell peppers but in summer when it is difficult to find that vegetable you can substitute it with paprika powder which is made up of bell peppers. However this winter I want to try the original Harissa recipe too.
Harissa is a Tuknisian hot chilli sauce whose main ingredients are piri piri (type of chilli peppers) and spices and herbs such as garlic paste, coriander seed, vegetable or olive oil. I
Recipe adapted from BBC Goodfood India (Jan’ 2013 issue)
- Caraway and coriander seeds – 1 tsp each
- Cumin seeds – ½ tsp
- Olive oil – 100 ml + a little exta
- Garlic cloves – 4 peeled
- Smoked paprika – 1 tsp
- Tomatoes – 500gm deseeded and chopped
- Red chillies – 3 deseeded use fresh if you have I used 8 dry chillies
- Heat the spices in dry pan until lightly toasted and aromatic, then lightly crush them. Heat the oil in a large pan and add the garlic, toasted spices, paprika, tomatoes and chillies. Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp and the garlic is tender – this will take about 15 minutes.
- Remove from the heat then blitz with a hand blender to make a rough paste. Spoon into a sterilized jar and pour a little oil over the surface to completely cover it.
When I finished writing this post rain played spoilsport and create problem for many of us.