Tumbet

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 20 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Spanish

Key Ingredients:

A popular Spanish vegetable dish that can be found on the menu of most restaurants in Spain

Ingredients

Potatoes, cut into round slices and soaked in water ¼ kg
Brinjal, cut into round slices and soaked in water ¼ kg
Green capsicums, cut into roundels ¼ kg
Tomatoes, peeled and made into a pulp ¼ kg
Oil 2 tbsps
Garlic cloves, finely chopped 3
Salt 2 tsps
Black peppercorns ½ tsp

Methods

Preheat oven to 200º C. Butter a baking dish.
Heat 1 tbsp oil in a non-stick pan on high heat. Lower heat and arrange potato slices in it and cook.
Heat 1 tbsp oil in another non-stick pan. Drain brinjal slices and saute, turning sides. Add salt and toss occasionally, till lightly browned on both sides.
Arrange cooked potato slices at the base of a buttered baking dish, followed by brinjal slices. Sprinkle ¼ tsp crushed black pepper on top of brinjal slices.
Heat 1 tbsp oil in the same pan, add green capsicum slices and saute on high heat. Add salt and cook till lightly browned.
Arrange these slices on top of brinjal slices.
Heat 1 tbsp oil in the same pan, add tomatoes and garlic. Reduce heat and add ½ cup water, salt and mix well.
Pour tomato mixture on top of green capsicum slices and spread evenly so that the juices penetrate to the bottom of the dish. Sprinkle salt on top.
Keep the baking dish in the preheated oven and bake for 15 minutes.
Serve hot.

Jaisalmeri Chane

By Chef Shantanu Gupte

By India Unlimited

Prep: 9 hours

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Spanish

Key Ingredients:

Chickpeas
Yogurt
Gram flour

Chickpeas cooked with a flavourful masala and yogurt

Spanish Potato and Peas Salad

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Spanish

Key Ingredients:

Potatoes
Green peas

Whenever you want to have a light meal, have this salad – it is really delicious

Spanish Style Chickpeas

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 9 hours

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Spanish

Key Ingredients:

Chickpeas (kabuli chane)

Chickpeas cooked in Spanish style - goes well with bread to make a wholesome snack

Ingredients

Chickpeas (kabuli chane), boiled 2 cups + 2 tbsps
Olive oil / vegetable oil 4 tbsps
Garlic cloves, finely chopped 4
Bread slices 2
Cooking liquour as required
Salt to taste
Cumin seeds 1 tsp
Red chilli flakes 1 tsp
Spinach, finely chopped 1 cup

Methods

To make picada, heat 2 tbsps oil in a non-stick pan, add half the garlic and 2 tbsps boiled chickpea and saute. Break bread into small pieces and add with 2 tbsps cooking liquour and mix.
Cook on high heat for 2-3 minutes. Add salt, mix and set aside to cool.
Put this mixture into a mixer jar and grind. Add 2 tbsps cooking liquour, mix and transfer into a bowl.
Heat 2 tbsps oil in another non-stick pan, add remaining garlic, cumin seeds, chilli flakes. Add 2 cups chickpeas and mix. Add picada and 1 cup cooking liquour and mix gently so that the chickpeas do not break. Cook on high heat for 5 minutes.
Add spinach and salt and mix till the mixture thickens.
Serve with bread or chapatti.