Monday, July 25, 2016

Jul 25 - Pan fried potatoes and Peppers

Summertime means a myriad variety of peppers in the market, Just take a stroll along the Union  square market to see what I mean. I tend to go overboard whenever I visit and these peppers were quite a revelation, I had a batch roasted and scarfed down as is and it was delicious. so I used the rest in this dish, and my ears exploded - turns out there was one devious pepper in that lot that completely ruined me for this gorgeous looking platter. (I salvaged it by slathering it with yogurt, chat masala & Tamarind - date chutney)

Wednesday, July 20, 2016

Jul 20 - Pizza swirl bread

One of the best bakes I've done. I barely had time to click good photographs before my 10 yo (& soon after, myself) started wolfing down slices of this loaf and it was gone just like that. *POOF*.
The recipe is from Food52. but the sauce I used was my own stash that I'd canned last season.

Tuesday, July 19, 2016

Jul 19 - Banana stem 'Kootu'

Banana plants (technically they're grasses, which makes your breakfast staple a cereal of sorts) are the classic case of being edible from stem to seed. First, obviously the fruit, and the green version is also used as a vegetable and as a dietarty starch staple. The blossoms are cleaned and cooked up into curries and the core can be treated the same way as an artichoke, the leaves are used as thatch and as disposable plates, the central veins of the leaf and the outer layers of the stem are a useful source for ropes and twine. That leaves the core stem and the underground Corm. The corm regenerates into a new plant so I guess humans will want to leave it alone, but the core has a mild vegetal grassy flavor that pairs beautifully with coconut, the texture and crunch is similar to Jicama, but with a certain directionality' (kinda like a steak).. The diced core is boiled in water along with turmeric and salt. and a blend of fresh coconut, cumin and arbol chiles is added to it. Let the mix cook down until all traces of rawness disappear. then finish with a garnish of curry leaves and a drizzle of coconut oil.

If you want to know more about prepping the stem, here's a link. 

Monday, July 18, 2016

Jul 18 - Green Curry with home made Seitan

My kid loves Seitan / Wheat gluten in his bowl of Thai green curry, until a couple of months ago he just happened to read the list of ingredients, replete with a cornucopia of preservatives that positively made him gag. After a couple of Seitan deprived green curries, he mustered up the courage to suggest that we make our own, and I had no clue about how to execute on that request, except that one needed Wheat gluten. That I had plenty of , a couple of boxes to be precise and they even had directions. In the next half hour, I had this stretchy mass of protein all set to be grilled. and a Iphone shot even had some of my Instagram buddies wondering when I'd started making Chicken at home.

Sunday, July 17, 2016

Jul 17 - Simple Pickled onions

A mandatory condiment for all 'curry' (I hate that term!) dishes North Indian - a side dish of thinly sliced onions simply stirred in with salt and plenty of lime juice. The sliced bulbs turn a vibrant shade of pink - and add an incomparable flavor to your meal.
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