Saturday, February 6, 2016
If you can overlook the deep fried shell, this popular street snack is actually quite quite healthy & nutritious. Its rather versatile, you can play around with various lentils , sprouted and steamed . I've even used beluga lentils in the past. The stars in the dish are the two chutneys the cilantro mint chutney and the sweet tamarind date chutney.
Friday, February 5, 2016
Lets be clear, Avial remains in the top slots of comfort foods in most South Indian households, cobbled up for almost any auspicious occasion. In that sense, today's post is not about showcasing a new dish. In fact, it may be borderline tongue in cheek, because, in the name of full disclosure, this particular photograph was of leftovers from the previous nights dinner.
Not many realize the unique flavor of pairing this dish with red or forbidden rice. Red rice was a staple of Kerala food before the machine polished rice swamped the market. The pairing just seems natural, the toothy mouthfeel of the rustic red rice and the soothing flavor and aroma of the coconut sauce. For a contrast, I also incorporated some cooked purple forbidden rice to the mix. My lunch that day was as delicious as it looked!
Thursday, February 4, 2016
Aquafaba may as well be the biggest culinary 'discovery' of 2015, and the blogging population is probably kicking themselves in the rear for having poured this magic potion down the drain for decades.
Its not a fancy elixir, just the protein rich liquid that is the byproduct of cooking garbanzo beans. Its magic lies in its uncanny property of whipping up into stiff peaks just like egg whites. and where there is well beaten egg whites, there inevitably will be meringues.
This was my very first attempt at playing with aquafaba and for a newbie, this was a smash hit. For those interested, here is the link to the recipe.
Wednesday, February 3, 2016
This recipe is on my latest blog post. Vepillakatti is a beloved condiment popular in the South India states of Kerala & Tamil Nadu. It goes without saying that citrus leaves from the key lime tree are available at the blink of an eye, a luxury not possible in the US of A. I may have found a fabulous substitute with the unique Buddha's hand citrus, which is large enough and has enough peel to effectively replace the traditional lime leaves.
Tuesday, February 2, 2016
Who says green parathas can only be made of spinach or fenugreek? a.k.a the beloved Palak/methi paratha? Snow Pea shoots are perfect for this bread. Just pick off the leaves and lightly wilt before kneading into the dough. This paratha has an added flavoring of powdered coriander, cumin, cayenne and dried pomegranate powder.
There are two types of parathas - the filled/stuffed ones where you roll out the bread after carefully enveloping the dough around the filling, and the second kind is where you knead the ingredient of choice into the flour while making the dough. the most well known of the first groups are the potato, cauliflower and lentils stuffed parathas. while the latter category does best with grated and lightly sauteed vegetables such as carrots & golden beets. Mooli or Daikon radish is the tricky ingredient here, but I've taken care of that totally by substituting Radish microgreens which yields the same sharp flavor without all the problems of leaching liquid.