Author: Ketevan Pasikashvili, Georgia
Ingredients (for 6 servings):
- 400 grams of stone-ground cornmeal (preferably white),
- 1/4 teaspoon of salt,
- 1 cup of cold water (may need more depending on the cornmeal).
Add water to the cornmeal little by little so that the cornmeal becomes firm but not wet. When the dough is ready, take a piece and make a small ball. Shape the ball in the palm of your hand until it looks like the one in the picture above.
Heat the oil in a pan (medium heat) and add the dough. Smooth each piece with the back of a wet spoon.Cover and cook for 5-6 minutes. Turn the dough over and cook uncovered for a further 5-6 minutes. The Mchadi are golden brown when ready.
2. Eggplant with garlic
Slice the eggplant and add to a pan with 7 tbs of oil. Fry (covered) on a low temperature until one side is cooked. Remove cover and fry the other side. Repeat until all of the eggplant is fried. And then add some crushed garlic over it.
3. Ajika ( tomato sauce)
- 3 kilos of tomatoes,
- 1.5 kilos of sweet red peppers,
- 250-500 grams of hot red peppers,
- 200 grams of garlic,
- 2 heaped tbs of dried coriander,
- salt (amount dependent upon personal preference).
Please note: The picture above depicts all of the ingredients but does not show the full quantities.
Put the peppers onto newspaper and leave overnight to thoroughly dry. When ready to make the AJIKA, remove all of the seeds from the hot red peppers. CAUTION: Wear gloves to do this or your fingers and hands will burn from the capsaicin (heat producing chemical) contained in the peppers. Save the seeds – dry them and use them in other recipes.
Remove all of the seeds from the sweet red peppers. Remove the skins from the garlic. Remove the skins from the tomatoes. Crush the hot and sweet peppers and the tomatoes. We used a meat grinder to do this. Crush the garlic. Add the dried coriander and salt (amount dependent upon personal preference). Use your hands to thoroughly mix the AJIKA. CAUTION: Wear gloves to do this or your fingers and hands will burn from the capsaicin (heat producing chemical) contained in the peppers.
4. Pickled cucumbers
- dried red hot papers,
Mix all these ingredients in container and pour cool water till it will be full. Cover it with cap and leave 5-7 days.
5. Pickled peppers
- green pepper,
- quince and cherry leaves,
- dried dill,
Mix all these ingredients in container and pour cool water till it will be full. Cover it with cap and leave 10-14 days.