Ethiopian Yergacheffe

So I was at the DLF Emporio this morning for a coffee date with myself. Well, not quite, as I was waiting for someone, but considering the predictable Delhi traffic scenario that disallows people from arriving on time, I decided to indulge in a cuppa. I made myself comfortable at Cafe E and carefully pored over the coffee menu (limited but interesting). That's when it caught my eye, that exotic sounding name - the Ethiopian Yergacheffe (pronunciation highly debatable as per the many discussions I read on the internet, but I choose to pronounce it as yERR-ga-cheffay) - and once I read the details of the brew on offer, I did not waste another millisecond in summoning the maitre d' and enlightening him with my lavish order.

The coffee must be exclusive, for it took longer than 15 minutes to arrive, and when it did in all its glory, there was no grand ceremony marking the occasion. It, along with a glass jar containing a measly four bite sized cookies, was merely (and rather quietly) slipped onto a leather coaster before me. But oh, Exotico, you must be special, ye, 'cause as the aroma traveled up my nose, it more than just awakened me. It UPLIFTED my soul to a jannat reserved for such and such who must really have done something wonderful (I am left wondering what it was that I did, but then again, that list is just so long ;p). And then, the awaited first sip - siiiiiigh! If there was ever a heaven on earth...

They mentioned a freshly brewed affair. I could taste the freshness.  They promised an aroma of vanilla, they delivered beyond perfection. And Coffee ji, oh he, he was bitter as Bitter should be. But they also wrote of a hint of citrusy notes. Where were those, I ask. Did it matter much? It did, of course, but not enough. You see, while sipping on that yerga, one gets transported to the dark continent that produces this glamorous stuff and relishes what there is rather than mull over what is amiss. Oh, and those cookies, I know why they serve just 4. There is hardly a need!

Note to Cafe E: The chocolate cookies were nice and chewy but my suggestion is you drop those almond flavored ones. They are completely unpalatable! 

Well, I drained my cup of every little drop, and as my solitary coffee date came to a pleasant end, I knew it was time to get back to work. The cup of heaven came at a price, but then again so does everything else. To those of you who love their coffee and are based out of Delhi or NCR, I cannot stress enough on how you must ABSOLUTELY discover and savor the yerga. For those of you who are not, oh well oh well, dream on...

Found this on Google and just KNEW I had to share this. After all, I believe, coffee will unite the world, if not today, someday :)

Now as I finish writing this, let me go dig into a fresh cheesy omletto! Mmmmmm....

Mushroom Mania

I have been hoping to cook and wishing to create for over three weeks now, but what with the new job (yes, people, I've finally been employed for more than a month now :p) and a certain set of emotionally draining circumstances, the all-elusive and ever-transient inspiration constantly gave me the royal miss.

However, I have learned now that when inspiration is at an all time low, all you can do is sit and wait, for if you chase around in search of it, it is sure to elude, but if you build on good ol' Patience, voila, my dearies, it comes in packages most unexpected.

A few things and people inspired this post; the first was the mould I found growing in my bathroom in Delhi, courtesy a leaking geyser over a wooden shelf, that helped me set the very theme this time around. The second, and most kindly, was the very thoughtful book on Spanish cooking sent all the way from vilayat by my âme-sœur Vatsala (Vatty, you know I love you :*), which not only made me reminisce a fantastic time I had spent in that country earlier this year but also allowed me to bring a Spanish twist to a traditional Anka recipe that I have been cooking for aeons now, and finally, the really interesting reading I have been doing as part of my new job that gets me hungry all the time. So when I found myself back in the valley this weekend, I knew what it would take to spring the kitchen back into activity -- Mushroom Mania!!! Recipes below:


#1 Champiñónes al Ajillo (That's Spanish for Garlic Mushrooms)


Ingredients:
Mushrooms - 250 gms
Garlic - 3 cloves minced or finely chopped
Chili flakes - 2 tsp
Fresh red chili - 2 small or 1 medium chili, seeded and finely chopped
Lemon juice - 1 tsp
Salted butter - 2 tbsp (The traditional Spanish recipe uses olive oil but I prefer butter)
Parsley - 1 tsp finely chopped
Salt - a pinch

Method:

• Heat some butter in a non stick skillet and add the finely chopped garlic, freshly chopped chili and the chili flakes to the same. Saute for about 2 minutes or till the ingredients have imparted their flavor to the melted butter.
• Chop mushrooms and pour the lemon juice over them. Now add these and the chopped parsley to the skillet and let them cook over medium heat for at least 10-15 minutes or till the mushrooms have sweat and lost their water content and are reduced to a beautiful bronze. Add salt as per taste.
• Serve immediately as the mushrooms are ready to be gorged upon!
• Enjoy the citrusy zing with the burst of garlic and chili in your mouth...

#2 Mushroom Pâté (pronounced paa-TAY)


Ingredients:
Mushrooms - 250 gms, chopped
Onion - 1/2 diced
Garlic - 2 cloves minced or finely chopped
Walnuts - A fistful, roughly broken
Cottage Cheese - 100 to 150 gms, mashed
Capsicum (Green Bell Pepper) - 1/2 diced
Olive Oil - 3 tbsps
Salt - To taste
Pepper - To taste

Method:

• Heat the olive oil in a non-stick skillet and add the mushrooms, garlic, onions and bell pepper. Saute till onions are translucent and mushrooms are cooked (approximately 7 to 10 minutes on high flame)
• Put off heat and allow to cool. Now put this and the remaining ingredients into the blender and blend until the texture is that of a smooth paste. 
• Chill in the refrigerator and serve over toasted French Baguette or regular bread, whichever is available. Enjoy!

Note: Pâtés are traditionally prepared with various types of meats combined with other vegetables for flavor, but this one tastes nothing short of the non-vegetarian version, as Dad very subtly checked with me if I had, on the sly, added some without anyone's knowledge. No Dad, I honestly added the Batra's favourite PANEER to that mix!

#3 Szechuan Mushrooms with Hot Garlic Sauce


Ingredients
Mushrooms - 250 gms
Green chili - 2 seeded and finely chopped
Cheese - 2 cubes, grated
Refined flour - 3 tbsp
Baking powder - A pinch
Cornflour - 1 tbsp for batter, A pinch for the sauce
Salt and Pepper - To taste
Tomato Sauce - 3 tbsp
Chili Sauce - 2 tbsp
Garlic - 2 cloves
Water - 3/4 glass (for the batter and the sauce)
Vegetable Oil - For deep frying

Method:

• Wash the mushrooms thoroughly and remove the stalks
• Mix the grated cheese and chopped green chilies together and use the same to stuff all of the mushrooms
• Now make a batter using the refined flour, cornflour, baking powder and water. (Note: You could add an egg as well). The batter should have lotion like consistency
• Now heat the oil and while that happens, prepare the hot garlic sauce in a skillet by adding the tomato sauce, chili sauce, minced garlic, water and seasoning. You could add some chopped spring onions for added flavor. Add a dash of cornflour in the end for glazing the sauce. 

• By the time your sauce is ready, your oil will have heated.
• Poke each mushroom with a toothpick and dip them one by one into the batter. Now slide into the deep frying dish and fry till golden brown
• Drain on paper towels once done and dig into the golden crispies with a touch of that hot sauce. Oh oh ohhhh that cheese that bursts into your mouth! What joy and what comfort! 

Inspiration, you are back! 

So next time you are low on Mister Inspiration, just trip on the magic of the mushrooms, and no, I do not mean the hallucinogenic variety, but simply the plain Jane white ones cultivated and found with every subzi-waala in cartloads, but cooked with tender loving care! He will come rushing back :)

So cheers and happy cooking/ eating!