Qalye Kadu - Chunky Zucchini Dip from Iran

If you can't pronounce that name of the dip don't look at me coz I can't say it too.This is again a dip/puree/spread adapted from Madhur Jaffrey's World Vegetarian and the recipe source is Niloofar Haeri.This is  a nice way of using up zucchini or courgette and is mildly spiced side or even works out as a sandwich spread.

Ingredients:
Olive Oil: 1-2 tbsp

Onion: 1 medium size (4 tbsp) finely chopped
Garlic: 1 -2 small cloves minced
Turmeric Powder: 1/4 tsp +/-

Zucchini: about 2 + cups peeled and  diced into small piecs
Salt: as per taste

Tomato Puree: 1 -2 tsp
Cumin Powder: 1/2 tsp +/ -
Cayenne Pepper: 1 pinch or as per taste
Pepper: as per taste

Preparation:

Heat oil in a saute pan over medium high. Add in finely chopped onion and garlic and stir fry till the onions are soft and transparent. Reduce to a simmer while cooking so that they do not brown. Add in the turmeric powder and stir so that the onions turn yellowy. Remove one third of the onions and keep aside to be mixed later.

To the remaining onions, add diced zucchini and salt and allow it to sweat on medium heat. Once they start releasing water ,reduce to simmer, cover and let it get cooked till soft.

Remove the cover, add in the powdered cumin,cayenne pepper,black pepper and tomato puree and mix well. With a masher or hand/immersion  blender try to mash the mix chunkily while continuing cook for another minute or so. Fold int he remaining onions and mix well.

Serve as a spread or dip with veggies/chips either warm or room temp or even chilled. I prefer warm/room temp.

The quantity is very less and is sufficient for 1 person alone. So double or triple the recipe as you prefer as the recipe is spot on. The crunch of the zucchini and onions and also the thickness given by the mashed onions along with the comforting spices makes it a hearty dip/spread.

Kanika from Odisha

Orissa/Odisha reminds me of coast line,beaches,the patachitra paintings,Odissi dance and formost Puri Jagannath Temple . The temple is a famous pilgrimage centre in India and is also known for varieties of the prasad or the offerings as well. For the bloghop today, I have been paired with Mugdha who is from Orissa and her blog has some wonderful authentic or traditional Oriya dishes. I have chosen Kanika which is traditionally a spiced sweet pulao that is offered to the Lord and this one is a caramel version of it.

Ingredients:
Basmati Rice: 1/2  cup
Water: 1 cup + as needed to cook the rice

Clarified Butter/ Ghee: 2 tbsp
Sugar: 1-2 tsp  (for caramelizing) + 3 tbsp + as needed for taste
Cashews/Raisins: handful
Cloves ,Cardamom: 2-3 pieces

Preparation:

Heat ghee in a deep pan and add in around 2 tsp (or more as needed to get a deep brown colour) of sugar and let it caramelize an turn to a rich brown syrup. Add in the cashews and raisins and let them start to turn brown and raisins get pumped up. Add in the spices and  stir fry till a nice aroma emanates for another minute or so. Add in the washed  and drained rice and mix well till the rice gets coated with the syrup for another 1-2 minutes. 

Add in the water and bring to boil. Reduce to simmer,cover and let it cook till almost done. Once the rice is three fourth cooked, add in remaining 3 tbsp or more of sugar as per taste and then let it cook till completely done.  The entire cooking can be done in a pressure cooker as a one pot meal as depicted in the original recipe.

Serve in dessert bowls garnished with more nuts or dried rose petals or whatever you like.

Delectable sweet rice and a nice twist to the original traditional dish.