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Caraili Choka - serves 4

Known as Bitter melon, also referred to as a balsam pear, this fruit resembles a cucumber with a bumpy skin and is used as a vegetable in Chinese cooking as well as West Indian cooking. When first picked, the bitter melon is pale green and has a delicate, bitter flavor. As it ripens it turns yellow-green with red seeds and becomes much more bitter and acrid. It is available fresh year-round in the South. But normally it is available fresh from April through September in most Asian markets. It can also be purchased canned or dried.  Like eggplant, it must be soak in salt-water to gorged the bitterness out.
 

1. Wash caraili, cut in half lengthwise and discard seeds. Cut caraili in 1/4 inch slices.

2. Put caraili and salt in a bowl and add enough water to cover. Soak for half an hour. Rinse and squeeze well to extract salt and bitterness.

3. Set fire at medium and fry caraili in a pot till soft and brown, about 20min. Add pepper flakes black pepper and salt to taste.

Serve with roti, stewed fish, etc.

Chana - serves 4

1. Pick and wash peas, soak overnight if needed, then remove outer skin if any and drain.

2. Cut onion in thin rings and mince chilies, leave the seeds in if you wish or add more.

3. In a big pot heat oil over medium fire and fry onion, chilies and cumin until fragrant, about 3 min.

4. Add chick peas, cook for 10min., stirring constantly. Check for salt.

Serve with roti or white rice with either pepper sauce, soury or chutney on the side.

The chili pepper that I usually have at hand is the Thai chili pepper.

Corn pancakes - makes 8

1. In a medium size mixing bowl beat milk, butter and flour.

2. Beat in the eggs one by one.

3. Fold in the cream of corn.

4. Preheat and spray with cooking spray a small skillet. Spoon in about 1/2 cup of mixture into the skillet and cook over medium heat until the top is dry and edges are golden brown, flip to the other side and cook until golden brown.

5. Repeat and stack wax paper between each pancake.

Serve with mozzarella cheese or any other white cheese. Usually I would use Guyanesa or Telita cheese for these pancakes, which are locally produce in ever corner and household of Venezuela. Check out the Latin-American markets for it.

Mom's Dholl - makes 4 cups

1. Pick and wash peas, soak overnight if needed, soak peas overnight if needed, then remove outer skin if any and drain.

2. In a pot heat water over medium fire until it starts to boil. Add split peas, cumin, oil, garlic, onion, pepper flakes and scallions, partially cover pot and cook until  peas are tender (about 20min.).

3. Carefully add baking soda, stir constantly as the baking soda will make the soup foam overboard. Cook for another 20min., keeping a watchful eye.

4. With a potato masher mash peas directly in the pot until dholl is of a medium consistency. Check for salt. Remove from heat and serve.

Serve as a starter or on the side with white rice and curry.

Hot mango chutney dip - makes 3 cups

1. Wash, peel and finely cube the mangoes. Discard seeds.

2. Mix all ingredients in a pot and boil to the desired consistency. Stir frequently.

3. Let it cool and put chutney in a previously sterilized jar. Cool down completely before covering and refrigerate.

Serve with Chana, Bara Roti or any Choka.

Hummus - makes 2½ cups

1. Soak beans overnight, rinse well and drain.

2. Combine bay leaf, beans and vegetable stock in a big pot. Bring to a boil, lower heat. Cover and simmer until tender (about 2 1/2 hours). When beans are cook trough, drain but save the liquid, you will need it. The rest can be used for further stocks or soups.

3.  Puree cooked beans in a food processor until smooth. Add lemon juice and process. Gradually add a portion (about 1/4 cup) of your bean stock and process. If a creamier texture is desired add more stock.

4. Add garlic, lime zest, cumin, coriander, cayenne, black pepper and salt, process a little longer. Transfer mixture to a serving bowl and add the chopped parsley.

Serve at room temperature or chilled with Pita bread, Bara roti, Sauda roti or crackers.

Note

For a shortcut, used 2/12 cups of canned beans, drain and rinse well. Skip to step 3.

Mango Soury - makes 1cup

1. Peel and pit the mango. Slice the flesh and place and place in a food processor.

2. Peel and finely grate the ginger, then add to the food processor with the chili, lime juice, water and cilantro.

3. Process until smooth. Refrigerate until needed.

Serve with Chana.

The chili pepper that I usually have at hand is the Thai chili pepper.

Pepper Sauce - makes 2 cups

1. In a food processor add chilies and garlic cloves, chop well or until desire consistency.

2. Over medium fire, heat oil in a pot until smoking hot. Add pepper-garlic mixture, stir constantly and fry until garlic is soft and pepper is translucent, about 10min. Remove from heat and add the vinegar, stir until well combine.

3. Let it cool and put the pepper sauce in a previously sterilized jar. Cool down completely before covering and refrigerate.

Note

Remember to always use a clean plastic utensil when serving pepper sauce.

This sauce last about 6 months or more depending on care.

One of my favorite chilies for this recipe is the Ají Amarillo, but use any of your favorite chilies.

Roasted Tomatoes - Serves 4

1. Wash, dry and cut each tomato in half.

2. Place each half, cut side up, in a baking dish and sprinkle with the ground coriander, black pepper, about two tablespoons of parmesan cheese on each tomato half. Drizzle with olive oil.

3. Roast in a preheated oven 350° for 25 minutes.

Serve hot as a side dish with almost anything.

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Last modified: 08/09/06