The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

HEDDAR (KASHMIRI MUSHROOMS WITH FENNEL AND GINGER)

HEDDAR (KASHMIRI MUSHROOMS WITH FENNEL AND GINGER)

The Kitchen Scholar
Salads

SOURCE: MADHUR JAFFREY. A TASTE OF INDIA.

Ingredients

6 small corn ears

2 tablespoons/28 grams unsalted sweet butter

3 tablespoons/45 mL peanut OR safflower oil

1 1/2 teaspoons/9 grams salt

1 Serrano chile pepper, finely chopped

3 tablespoons/10 grams chopped epazote leaves, preferably picked fresh on the same day for best results

Specific Equipment

Sharp knife

Wide-bottomed skillet equipped with a lid

Serves 6

Instructions

1. Remove and discard the husks and tassles of each corn ear. Cut each corn ears into 1 1/2-inch-/3.8-cm-thick rounds.

2. Heat the butter and oil on a wide-bottomed skillet set over medium heat. Lay over the corn, kernel-side down, making sure all of them will fit in one layer. Season with salt and Serrano chile.

3. Cover the skillet with its lid and cook the corn for 7 to 8 minutes, shaking the skillet frequently, or until the kernels have softened and slightly browned. Uncover the skillet and turn each corn slice over the other side. Cover the skillet again with its lid and cook the corn for another 7 to 8 minutes, shaking the skillet frequently, or until the kernels have softened and slightly browned.

4. Stir in the epazote leaves and cook for 3 minutes or until set. Remove the skillet from heat and serve immediately.

MANGO MUMTAZ

MANGO MUMTAZ
KERALAN COUNTRYSIDE DUCK CURRY

KERALAN COUNTRYSIDE DUCK CURRY