Monday, March 10, 2014
This my kids lunch for tomorrow. A healthy dose of sprouted mung adhered together with waxy sticky potatoes, bread crumbs and a generous dollop of cilantro/mint chutney. It started out with an afternoon treat for him when I whipped up some 'Bhel puri' , an iconic street food. The remaining sprouts & potatoes went together to make this piquant patty.
Three small golden potatoes, boiled & mashed well
1/2 cup steamed mung bean sprouts
1 cup panko breadcrumbs
1 tablespoon cilantro/mint chutney
Salt to taste (taste and adjust the seasoning, as the chutney already has salt)
Oil for Pan frying
Combine all the ingredients together into a ball. Divide into six parts and shape into round patties. Heat oil in a non stick skillet and place 3 of the patties. Allow to cook on each side for 3 minutes until the surface turns brown. Transfer to a plate lined with kitchen paper towels to absorb any extra oil on the surface.
Serve warm with a side of Tomato Ketchup.
Sunday, March 9, 2014
Truly unforgettable restaurant dishes leave you longing for more, and yet even as you crave the exact flavors, there is a certain joy in reverse engineering a close enough version that you can savor as your own,. This stir fry is a signature dish at the Dakshin Restaurant at the Park Sheraton in Chennai. It gets its unique flavoring from Long pepper and curry leaves.
3 cups Cauliflower florets
2 tablespoons oil
1 sprig curry leaves, torn
1 teaspoon black mustard seeds
1 red arbol chile
Salt to taste
1 teaspoon spice blend of long pepper, pepper & cumin (to make this combine 2 long peppers, 10-12 peppercorns and 1 tablespoon cumin and coarsely crush in a mortar)
wedges of lime (optional)
Steam the florets until they lose their raw aroma but still retain a crunch. Heat the oil in a skillet and once the oil begins to shimmer, add the mustard and the arbol chile in to pop and turn reddish brown respectively. Lower the heat and add the curry leaves. Toss in the florets along with the salt & spice blend, cover the skillet and allow the flavors to combine. (~ 5-7 minutes). Serve warm drizzling with the lime juice if needed.
Saturday, March 8, 2014
This creamy paste of a curry made with Mustard greens & Spinach is the Ying to the Punjabi corn flatbread roti's Yang. Minimal spicing, other than the standard ginger, garlic, & green chili, I've yet to taste a dish that showcases the pungent mustard green as well!. Recipe coming up..
Friday, March 7, 2014
It's not instinctive to assume that plain rice can be shaped into a feather light lacy crepe, but yes, they can. Known as 'Verum arisi dosai' or 'Kali kanji dosai' they're usually made for savory applications in South Indian cuisine, but are perfect for dessert applications as well. Peaches in syrup, poached pears, the fillings are limited simply by your imagination.
Here's the link to the recipe:
Thursday, March 6, 2014
Made this two weeks ago for the 'We knead to bake' project.. thrice, and still can't get enough.. Try this once and you'll be hooked on this yeasted cake. Trust me!
Here's the link to the recipe: http://www.panfusine.com/2014/02/the-we-knead-to-bake-project-2014.html