Hello hungry readers☺
Today I will demonstrate the making of iskus khuri (chayote rolls) which is an easy and healthy breakfast and can also be easily carried in a tiffin box for lunch. I love it when we have khuri for midmorning snack with some Makaibari tea (from Darjeeling) on the terrace ...just family and sometimes an occasional guest who happens to drop in to say hello!
Iskus or chayote is a delicious creeper vegetable that is very high in water content and almost every part of this plant is edible. (For the purpose of this recipe we will only use the fruit though.) Most people from north east India where I am from, look down upon this vegetable because it is available in abundance and is very cheap too...worse, potato lovers somehow seem to dislike the fact that even though iskus looks like aloo(potato) when cooked, the texture is completely different. I, however urge you to give this vegetable a try. It works beautifully in vegetable momos and also stews well with beef.
Pour in some vegetable oil in a deep pan and throw in the chilli before the oil is hot...this flavours the oil and gives it a nice fragrance. Once it begins to crackle, it's time for the red onion. When the onion begins to turn golden brown, add in the tomato and salt to taste. (Season it well, most bad dishes are bad due to poor seasoning)
After a minute or two, when the tomato is cooked and has blended in well with the rest of the ingredient, it is time for the iskus.(salt helps it break down)
Now, add in the vegetable, lower the heat to a medium and put on a lid. Give it a quick mix after 3 or 4 minutes and cover again.
After about 10 to 12 minutes, it will become translucent and soft ...at this point, lower the heat to the minimum possible and roughly chop up some coriander leaves.
Add the coriander to the dish.
Turn of the heat, give it a good mix and let it rest aside, while you make the outer shell for the roll.
Use a spatula to gently separate the sides from the pan and once the batter firms up it will automatically separate when you shake the pan.
Flip it over using a spatula or without if you can. The other side will look uneven... Lower the heat and let it cook in this position.. The smooth surface on the bottom will brown slightly as it cooks. It takes just about a minute or two depending on how thin you have managed to make them..remember that if the batter is too thick it will just not spread!!
Roll it up and gently place them on a plate..don't worry they will not open up.
Stack them on a plate and let them sit for at least 10 minutes... They will stick better and not open up while eating.
Today I will demonstrate the making of iskus khuri (chayote rolls) which is an easy and healthy breakfast and can also be easily carried in a tiffin box for lunch. I love it when we have khuri for midmorning snack with some Makaibari tea (from Darjeeling) on the terrace ...just family and sometimes an occasional guest who happens to drop in to say hello!
Iskus or chayote is a delicious creeper vegetable that is very high in water content and almost every part of this plant is edible. (For the purpose of this recipe we will only use the fruit though.) Most people from north east India where I am from, look down upon this vegetable because it is available in abundance and is very cheap too...worse, potato lovers somehow seem to dislike the fact that even though iskus looks like aloo(potato) when cooked, the texture is completely different. I, however urge you to give this vegetable a try. It works beautifully in vegetable momos and also stews well with beef.
Preparation
Peel and slice the iskus as shown below...try to keep the pieces long and thin and roughly the same size. I have used 2 of them.
Next, slice one large tomato, a few green chillies, and one large red onion.
Now simply follow the picture guide to make the stuffing.
Add the coriander to the dish.
This part of the dish is a bit tricky but don't worry it should be fine as long as you follow the guide. We usually make a buckwheat flour batter but since it is very difficult to make them, thin I am going to make an easier batter that is almost difficult to ruin.
Using 1 and half cup of all purpose flour and 4 cups of water, make a thin and runny batter. Add a pinch of salt.
Sorry for the bad video quality (I don't know what went wrong as the video was perfectly alright on my phone)
First make sure the pan is hot but not smoking hot... Just a few drops of oil and using a ladel, pour the batter on to the pan, quickly giving the pan a swirl so as to uniformly spread the batter.Use a spatula to gently separate the sides from the pan and once the batter firms up it will automatically separate when you shake the pan.
Flip it over using a spatula or without if you can. The other side will look uneven... Lower the heat and let it cook in this position.. The smooth surface on the bottom will brown slightly as it cooks. It takes just about a minute or two depending on how thin you have managed to make them..remember that if the batter is too thick it will just not spread!!
Stack them up on a plate nearby. Once you're done, take them one by one and placing the smooth side down, add the fillings as shown below. At this stage the filling should have cooled down...don't worry.. this is best served cold.
Best served with a chilli garlic tomato paste http://yangloo89.blogspot.in/2014/04/all-purpose-chilli-garlic-paste.html?m=1
The paste adds a garlicky pungency that just combines so well with the herby coriander in the rolls.
Pack them up for lunch at work or for the kids. You can even cut them up and serve for ease!!
You can add thin shreds of chicken breast to your roll... Not large chunks though... Or even some mushrooms... If the crepe is too difficult to make.. Eat the vegetable with any bread or roti you like.
Enjoy eating khuri and remember to cook from your ♥ !
